Lemon Pound Cake.

INGREDIENTS :
3 cups all-purpose flour
1 Tbsp baking powder
3/4 tsp salt
3 cups sugar
1 cup unsalted butter, room temperature
1/2 cup shortening, room temperature
5 large eggs
1 cup whole milk
6 Tbsp lemon juice
1 lemon, zested

INSTRUCTIONS :
-Preheat oven to 350F
-Spray or butter and flour 2 loaf pans or one large Bundt pan.
-Sift flour, baking powder and salt into medium bowl. Set aside.
-Using an electric mixer, cream together butter, shortening and sugar. Add eggs one at a time, beating until well blended after each one.
-Add dry ingredients in three additions to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Mix in lemon juice and zest.
-Pour batter into prepared pans. Bake cakes until tester inserted into center comes out clean, about 55 minutes. Cool cakes in pans for 15 minutes. Turn cakes out onto racks and cool completely.

S'more Pie

INGREDIENTS :
SERVINGS 12
Crust:
1 1⁄4 cups finely crushed graham crackers (about 18)
1⁄4 cup sugar
1⁄3 cup butter, melted

Filling:
2⁄3 cup heavy whipping cream
2 (7 ounce) milk chocolate candy bars, broken into pieces
1⁄2 teaspoon vanilla

Topping:
1 1⁄3 cups heavy whipping cream
1 cup marshmallow creme
2 (1 5/8 ounce) milk chocolate candy bars, broken into pieces

INSTRUCTIONS :
Heat oven to 375°F Combine all crust ingredients in medium bowl. Press onto bottom of ungreased 9" pie dish. Bake for 4-5 minutes or until lightly browned. Cool completely.
Heat 2/3 cup whipping cream in saucepan over medium heat, stirring occasionally, until cream just comes to a boil (2-3 minutes). Remove from heat. Add all remaining filling ingredients; stir until smooth. Pour over cooled crust. Freeze 30 minutes.
Combine 1 1/3 cups whipping cream and marshmallow creme in large bowl. Beat at high speed until stiff peaks form. Spread over chocolate filling. Garnish with candy bar pieces. Refrigerate at last 4 hours or overnight.

The Best No-Bake Bars

INGREDIENTS :
1 cup natural peanut butter
1/2 cup honey
1/2 cup unrefined coconut oil (be sure to use unrefined for the coconut flavor)
2 cups dry oats (not instant)
1 C shredded coconut
1/2 C chopped walnuts (optional)
1 1/4 cups dark chocolate chips
1 t vanilla extract

 INSTRUCTIONS :
Melt peanut butter, honey and coconut oil over medium-low heat. Once melted, remove from heat and add oats, shredded coconut, chocolate chips and vanilla. Stir until chocolate is entirely melted. Pour into a 9x13 pan and cool in the fridge. When it's set, cut into bars and enjoy. Store in the fridge. If they last that long!!!!!

Chocolate Peanut Butter Cupcakes

Ingredients :
For the Chocolate Cupcakes :
3/4 cup all purpose flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup plus 2 tablespoons granulated sugar
1/2 cup buttermilk
1/3 cup vegetable oil
1 large egg
1 teaspoon pure vanilla extract

For the Peanut Butter Buttercream :
1/2 cup granulated sugar
2 large egg whites
1/8 teaspoon salt
12 tablespoons softened unsalted butter,
cut into 1/2-inch pieces
1 cup peanut butter
2 teaspoons pure vanilla extract

For the Chocolate Coating :
8 ounces semi-sweet chocolate, finely chopped
1 1/2 tablespoons vegetable oil

Method :
Heat oven to 350 degrees F. Line muffin pan with 10 cupcake cups.
In medium bowl combine flour, cocoa, baking soda, and salt. Set aside.
In larger bowl combine sugar, buttermilk, oil, egg, and vanilla until smooth. Add dry mixture and whisk until smooth. Spoon batter into cupcake cups, dividing evenly.
Bake 25 minutes or until center is just set. Let cool in pan for 10 minutes and then transfer cupcakes to wire rack. Cool completely.
While cupcakes are cooling, prepare the buttercream frosting. Combine sugar, egg whites, and salt in bowl of electric stand mixer.
Set bowl over pan of simmering water. Gently whisk until mixture registers 160 degrees F on instant-read thermometer.
Immediately transfer bowl to electric stand mixer. With whisk attachment, whip on medium-high speed until mixture resembles consistency of shaving cream.
On medium speed, add butter one piece at a time, until combined and creamy.
Whip in peanut butter and vanilla, and beat until smooth.
Transfer buttercream to pastry bag fitted with a plain 1/2-inch tip (#808).
Pipe 1/3 cup frosting onto each cupcake. Chill cupcakes in refrigerator until buttercream is completely firm, about 1 hour.
Once the cupcakes have chilled, make the chocolate coating. Place oil and chocolate in a medium bowl and melt over a pan of gently simmering water.
Stir until chocolate has melted and mixture is smooth. Transfer to a large coffee mug.
Holding cupcake by the bottom, carefully dip into the chocolate. Be sure to submerge all of the buttercream.
Pull up and hold for a few seconds to let excess chocolate drip off. Transfer to cooling rack and repeat with remaining cupcakes.
Before serving, let cupcakes rest a few minutes so chocolate can set.