To make the brownies: Line the bottoms of three 8 inch cake pans with parchment paper and grease the sides. Preheat oven to degree. Mix together the oil, sugar and vanilla extract.
Add eggs and mix until well combined. Combine flour, cocoa, baking powder and salt. Slowly add to the egg mixture until well combined. Pour the batter evenly into the three pans and spread evenly.
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Bake for minutes, or until a toothpick comes out with a few crumbs. Remove brownies from oven and allow to cool for about 10 minutes in the pan, then remove to cool on wire rack.
While brownies cool, make cookie dough. To make the cookie dough: Cream butter and sugars together until light and fluffy, about minutes.
Mix in peanut butter and vanilla extract. With the mixer on low speed, add flour. Add milk to preferred thickness. Stir in chocolate chips. Dough will be thick. Place half of chocolate chips in a metal bowl. Microwave half of the heavy cream until it starts to boil.
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Remove from microwave and pour over chocolate chips. Cover bowl with saran wrap for minutes.
Heat oven to degrees F. Butter jelly roll pan, line bottom with parchment paper, smooth out any wrinkles and butter paper.
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Dust pan with cake flour, tap out excess. Add in cream of tartar and sugar and beat on high until stiff peaks forms.
Place coconut, almond flour, cake flour and confectioner sugar in a food processor bowl and process until well blended and coconut is finely ground; set aside. Place whole eggs, vanilla and salt in stand mixer bowl and beat on high until eggs triple in volume and forms a ribbon when whisk attachment is lifted.
Turn off mixer and using a sturdy spatula fold in flour mixer until just combined.
Slowly and gently fold flour mixture into egg white mixture until just combined. Pour batter into jelly roll pan, using an offset spatula to gently and evenly spread batter to edges of pan. Bake at degrees F or until top is lightly golden.
Remove from oven and transfer cake to a cooling rack to rest for 10 minutes. Loosen the edges of cake and cut out rounds with parchment paper attached. Once cut, gently peel away paper and place back on paper during assembly.
Bring mixture to degrees F while whisking constantly. Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium speed until mixture becomes foamy, then increase speed to high and beat until it cools and doubles in volume.