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Ingredients:

• 1 container of Pillsbury Grands Flaky Layers Biscuits
• Cheesecake filling
• Oil for frying
• Caramel topping (I used Sea salt caramel syrup)
• 10 crushed Graham cracker

Cheesecake filling:

• 1 pack soften cream cheese
• 7 oz jar marshmallow fluff
• 8 small tub Cool Whip
• a teaspoon of lemon zest (or two, if you like more lemon flavor yumm!)

Directions:

1. First prepare the filling and store it in the fridge
2. Mix cream cheese and marshmallow fluff until smooth.
3. Fold in Cool Whip and lemon zest and refrigerate
4. Heat the oil to 350 F
5. Fry up each biscuit until they’re golden on each side…
6. let cool before filling without complete
7. Place the filling on one sleeve and generously fill each cookie, place much filling in each
8.  Place the caramel sauce like a waterfall on these beauties!
9. And graham cracker crumbs rain….Enjoy with coffee or tea .. or any preferred

Ingredients

• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3 eggs ( large )
• 3 bananas ( medium, ripe )
• 1 1/2 cups sugar
• 1 tablespoon vanilla extract
• 1 cup vegetable oil
• 1 cup buttermilk
• 24 vanilla wafer cookies

Directions
For the Cupcakes:

1. Preheat oven to 425 degrees; line the cups of a standard (12-cup) muffin tin with paper liners.
2. In a large bowl, sift the flour, baking powder, baking soda, and salt together, then set aside.
3. With the whisk attachment, beat the eggs for 20 seconds. Add in the sugar, and beat for 30 seconds. Then add in the oil and vanilla extract, and whisk for about a minute, or until fully combined. (The trick to perfect cupcakes is to NOT overmix)
4. Turn mixer to low, then slowly alternate adding in the sifted ingredients and the buttermilk, ending with the flour. Whisk until JUST combined.
5. Fill cupcake liners with batter to about 3/4 full. Place a vanilla wafer on top, and press slightly into batter. Bake for about 8 minutes. Turn oven down to 325 degrees, then bake for another 10 minutes.

**Reason for different temperatures: To get your cupcakes to rise with a perfect round top, you have to cook them for a couple of minutes at a higher temperature, then lower to cook the middle fully. Otherwise, your cupcakes will be flatter. If flatter cupcakes are desired, bake for 16-18 minutes at 350.
Frosting

• 1/4 cup sugar
• 2 cups heavy cream
• 16  ounces pudding mix ( 1 package, banana )

For Frosting:

1. While cupcakes are cooling, in a mixer, whip sugar and heavy cream for about a minute till light and fluffy whipped cream is made. Add banana pudding mix, and whip until thick and creamy.
2. Using a piping bag (or just a knife), place a thin layer of frosting on top of cupcakes, then place a vanilla wafer in the middle on top.
3. Pipe more frosting on top.
4. Add more banana

Ingredients:

Mix eggs, milk, cake mix, and vanilla

Cook until golden brown

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 Yummy

Glaze Topping and shower of sprinkles

Cake Batter French Toast

• 8 slices bread (I use french bread)
• 2 eggs ( I use large)
• 1/4 or 1/2 cup of milk (the batter should have a consistency like pancakes, so add more milk if necessary)
• 1 tsp vanilla
• 1 cup of dry cake mix..I used Moist Supreme Classic White Cake Mix (but ANY flavor will work …you choose your favorite flavor)
• White Frosting ( I use Whipped Fluffy White Frosting)

or make your own Glaze Topping with:

• 2 cups Powdered Sugar
• 3 tablespoon Milk
• 1 tablespoon Butter, softened
• sprinkles to decorate

For the French Toast

1. Heat up up a skillet or griddle to medium heat and then spray with non-stick cooking spray.
2. Mix eggs, milk, cake mix, and vanilla. Submerge each bread slice in mixture for about 30 seconds.
3. Remove and let excess egg mixture drip off.
4. Cook until golden brown (about 4-5 minutes) and then flip over and cook other side.

For the Glaze Topping
Mix until well combined.
Top with sprinkles for festiveness.
It’s also pretty good without the glaze. Just plain and by itself.
You can adapt this recipe to how many servings you want!
Enjoy!

buttercream frosting

Six simple steps to the perfect buttercream frosting for your cupcakes. It makes a delicious icing for cakes too!

Ingredients

• 125g/4½oz unsalted butter, softened
• 200g/7oz icing sugar, sifted
• 1 tbsp milk
• 1 tsp vanilla extract

Preparation method

1. Put the butter into a large bowl and beat with an electric hand mixer until light and fluffy.
   
2. Sift in the icing sugar, then work it into the butter, starting slowly at first, then beating more vigorously once all the sugar is combined.
   
3. Add the milk and the vanilla, then beat until creamy and smooth.
   
4. If the mixture is too stiff, add a little more milk.
   
5. Scrape down the sides of the bowl to make sure all the icing sugar is incorporated. Continue to whisk until light and creamy.
   
6. You can colour the buttercream at this stage, or add flavourings such as cocoa or melted chocolate, or lemon or orange zest.
   

about me

hi there my name is taiba  i am 10 turning 11 on September  the 13th i have a catcalled tiger
i love running and playing  basket ball. and thats it bye