• This Rachael Ray(r) bakeware set features durable carbon steel construction with rolled-rim edges, and is designed for easy, everyday use
• The bakeware features long-lasting, latte-colored nonstick inside and out to provide excellent food release with quick cleanup
• Silicone grips on the bakeware handles offer plenty of solid, comfortable grasp, even with potholders
• Oven safe to 450 degrees Fahrenheit, the nonstick bakeware set includes essential pan shapes for great baking and roasting
• Quality Assurance Guaranteed, this bakeware set complements the complete Cucina collection for even more easy-going kitchen style and functionality

 This is a delicious treat, best served slightly warm!

2 cups all-purpose flour
1 and ½ tsp baking powder
¼ tsp baking soda
1 tsp salt
6 oz. fresh or frozen blueberries
¾ cup buttermilk (or regular milk + 1/2 tsp vinegar, stir and let sit 5 minutes)
1 tsp vanilla extract
¼ cup vegetable or canola oil
1 large egg, slightly beaten
1 cup granulated sugar

Line a 9" x 5" loaf pan with aluminum foil. Butter the bottom and sides of the foil. Set aside.
Preheat the oven to 375 degrees F.
In a large mixing bowl, whisk together flour, baking powder, baking soda and salt.
Add blueberries and stir to distribute.
In another mixing bowl, whisk together egg, buttermilk, vanilla, oil and sugar.
With a rubber spatula, fold in wet ingredients to dry ingredients. Do not overmix. Few flour lumps are okay.
Pour batter into prepared pan.
Bake bread for 33 to 38 minutes, or until the top is golden brown and the toothpick inserted in few places in the center of the cake comes out clean.
Cool most of the way in the pan.
Slice and serve.

 With all the fancy creations people come up with nowadays, sometimes just going the simple route is the safest route. I don't think you can ever go wrong with a basic yellow cake recipe, it's a favorite that everybody loves!

3 cups sifted all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup Crisco or other good shortening
2 cups sugar
4 eggs (at room temperature)
1 cup milk
1 teaspoon vanilla extract
1/4 teaspoon almond extract (optional)

Preheat oven to 375°F. Grease and flour three 9-inch cake pans. 
Sift together the flour, baking powder and salt. Set aside.
Cream the shortening and sugar, beating well at medium speed of electric mixer for 5 minutes.
Add the eggs, one at a time, beating well after each addition. 
Beginning and ending with the dry ingredients, add dry ingredients to the creamed mixture alternately with milk and vanilla (and almond extract, if desired).
Pour into three prepared 9-inch cake pans. 
Bake for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
Allow to cool for 10 minutes, then invert onto wire racks to finish cooling. 

For Muffins: Makes approximately 4 dozen. Bake at 375°F for 20 minutes in greased muffin tins or paper liners in muffin tins, filling half full. 

For Sheet Cake: Pour into greased and floured 17x11-1/2x2-1/4-inch pan. Bake at 350°F for 1 hour or until wooden pick inserted in center comes out clean.

**Ice with your preferred flavor- pretty much anything goes with a basic yellow cake!**

 Don't have the time to wait on old-fashioned cinnamon rolls? Try this easy cinnamon roll cake- it's just as good!

Cake:
3 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup granulated sugar
4 teaspoon baking powder
1 + 1/2 cups milk
2 eggs
2 teaspoons vanilla extract
1/2 cup butter, melted

Topping:
1 cup butter, softened
1 cup brown sugar
2 tablespoons all-purpose flour
1 tablespoon ground cinnamon

Glaze:
2 cups confectioners' sugar
5 tablespoons milk
1 teaspoon vanilla extract

Preheat oven to 350 degrees F.
Butter and flour a 9x13 baking pan. 
To a large bowl add all the cake ingredients except the butter.
Mix until just combined - the mixture will be thick.
Slowly stir in the butter until just combined - don't overmix or it will be rubbery.
Pour into the prepared pan.
To make the topping mix all the ingredients together until well combined.
Drop spoonfuls evenly over the batter and swirl with a knife.
Bake 28-32 minutes.
While cake is warm whisk the glaze ingredients together until smooth and drizzle over the cake.
​To serve cut into squares.

Basic sugar cookies filled with apricot or raspberry jam for a burst of sweet fruit in every bite. Here is an easy dessert recipe for the all-time favorite treat!

2 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup unsalted butter (2 sticks), at room temperature
3/4 cup sugar
1 large egg
1 teaspoon pure vanilla extract
Jam of any flavor you'd like (preserves work great too!)


In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
In another bowl, beat the butter and sugar until smooth using an electric mixer. Add the egg and beat until fluffy, about 2 minutes. Beat in the vanilla.
With the mixer on low, gradually add the flour mixture, mixing until just incorporated (the dough will be stiff). Shape dough into a disk, wrap in plastic wrap and refrigerate for at least 1 hour or until needed (can be stored this way for up to 3 days).
Roll the basic sugar cookie dough into tablespoon-size balls and place on baking sheets lined with [archment paper. Make a well in each ball by pressing your thumb in the center. Fill the wells with apricot jam, raspberry jam or any other fruit jam of your choice.
Bake in a 350° F pre-heated oven until just beginning to brown, around 15 to 18 minutes.
Cool slightly on baking sheets, then transfer to wire racks to cool completely.

 These yummy muffins are perfect for breakfast, dessert, or just as a tasty snack! My son loves them!

4 very ripe bananas, well mashed
2 eggs plus 1 egg white, lightly beaten
1 teaspoon vanilla
2 cups all-purpose flour
3/4 cups brown sugar

1 teaspoon salt
1 teaspoon baking soda
3/4 cup chocolate chips, 1/4 cup reserved for sprinkling on top


Preheat oven to 350° and grease a large muffin pan.
Mix mashed bananas with eggs and vanilla, and then stir in flour, brown sugar, salt and baking soda until just combined.  
Gently stir in chocolate chips.
Pour batter in prepared muffin cups, and sprinkle chocolate chips over batter.
Bake for 20 minutes , or until toothpick comes out clean.
Set on cooling racks for 5 – 10 minutes, then remove from pans to finish cooling.

​Recently divorced from an abusive husband still intent to control her, Ava Black has two weeks before she moves back to her conservative hometown.

Encouraged by her best friend, she resurrects the wish list she started as a young girl when her number one desire was her very own horse. Over the years, The Horse List had become a mature list of her most erotic fantasies and a symbol of her rebirth as an independent woman. She can complete some of the items alone, but not everything. She needs an experienced partner with resources and the connections to places she's only dreamed of going.

Could the handsome and wealthy artist Eric North be the partner she seeks? Will her drive to complete the list be enough to overcome her fear of him discovering the scars left from years of abuse? Will Eric protect her from her ex-husband, or will she go home to start over and give up her one chance to complete The Horse List?

Reader Alert! Ava explores the depths of her passion and embarks on a personal journey to fulfill the naughty fantasies of her personal Horse List. For most of the list, one partner is required, but for one special evening, she'll need a third. 

Be warned: Reading The Horse List will ignite the fire inside you, compelling you to surrender to your own Eric North - and experience the pulse pounding, heart-stopping release that is sure to follow.

  I absolutely loved this book! Immediately, I was drawn into this dark tale of an abused woman's journey of self-discovery. I absolutely fell in love with Ava and her damaged personality. She's like a rose with a few tattered petals- gorgeous, fragile and beautiful inside with some jagged edges striving towards complete beauty. It was quite a challenge choosing which steamy hunk in this book to enjoy the most! The storyline was incredible, the characters were incredibly complex and the love scenes were downright sizzling! There's quite a few dark twists in this story to leave me gasping and hanging on with white knuckles in anxiety. This book left me dreaming for my prince Eric, or Brady, or Nathan....jeez can I have all of them?! There was quite a bit of a cliffhanger at the end that left me racing to go start reading the sequel- The Horse List Challenge- immediately! I might need to go start my own Horse List now.....

  I absolutely LOVE pina coladas, and this pie satisfies my every need! It's a no-bake recipe and super easy!

Graham Cracker Crust
1⅓ cup graham cracker crumbs
¼ cups granulated sugar
8 tbsp butter, melted

Filling
1 cup heavy whipping cream
8 oz cream cheese, softened
¼ cup granulated sugar
1 tsp rum extract
½ tsp clear vanilla extract
20 oz can crushed pineapple, very well drained
1 cup sweetened shredded coconut

Combine the ingredients for the crust in a small bowl. Use a fork to combine.
Press onto the bottom and up the sides of a greased 8 to 9.5 inch pie pan.
Place in refrigerator while preparing the filling.
Whisk heavy whipping cream in a mixer until stiff peaks form.
Remove from bowl and chill.
Beat cream cheese until smooth and fluffy.
Beat in sugar and extracts until combined.
Fold in whipped cream, pineapple, and coconut,.
Spoon into prepared crust and smooth top with an offset spatula.
Cover and refrigerate for at least 4 hours.
Top with whipped cream and toasted coconut if desired. 

 I was a girl scout when I was younger and it was always fun yet a lot of hard work to sell cookies. At least they were affordable back in my day! I love supporting my local girl scouts, but I was shocked when I saw the prices this year! Almost six dollars for a box! Are they raising money to get every member a new iPhone this year or something! Outrageous! Call me cheap, but I'd rather make my own treats that taste exactly the same for a fraction of the price!

1/2 cup unsalted butter, softened
1 1/2 cups all purpose flour
1/2 cup sugar
Pinch of salt
2 cups chocolate chips (semi-sweet or milk)
1 cup sweetened shredded coconut
3/4 cup Kraft caramel bits (or about 18 square caramels, cut in half)
1 can (14 ounces) regular or fat-free sweetened condensed milk

Line a 9x13” pan with foil and spray with cooking spray. The foil is optional, but helps aid in removing these from the pan.
Preheat oven to 350°F.
Beat butter in a stand mixer until smooth.
Mix in flour, sugar, and salt. Beat until the mixture is crumbly. It’s done mixing when you can press it together between your fingers and it sticks together. (You can use a hand mixer but it will take a really long time to come together, FYI.)
Press into the bottom of the prepared pan. Bake for 10 minutes.
Remove hot crust from the oven and sprinkle with chocolate chips, coconut, and caramels. 
Pour sweetened condensed milk evenly over the top.
Bake for 25-30 minutes until golden around the edges.
Cool completely before cutting.
Store in an airtight container for up to 4 days.
​These can be frozen in a single layer in a resealable plastic bag or plastic container.

 These delectable treats are perfect for picnics and on the go since you can just eat them without a plate or fork!

Graham Cracker Crust
2 1/4 cups finely crushed graham crackers
3 Tbsp granulated sugar
7 Tbsp salted butter, melted

Cheesecake
4 (8 oz) pkg cream cheese, softened
1 1/2 cups brown sugar
3 Tbsp all-purpose flour
4 large eggs
2 tsp vanilla extract
1/2 cup sour cream
1/2 cup heavy cream


Caramel Sauce
1 1 /2 cups granulated sugar
1/4 cup + 2 Tbsp water
6 Tbsp salted butter
3/4 cup heavy cream
Sea salt, for sprinkling


Preheat oven to 350 degrees. Line cupcake pan with cupcake liners; set aside.
Whisk together crushed graham crackers and granulated sugar in a mixing bowl. Add in melted butter and mix until mixture is evenly coated with butter. Scoop about a heaping tablespoon of mixture into each of the 24 paper-lined cupcake pan. Press crust into the cup using the bottom of a glass to create an even layer. Bake in preheated oven for 5 minutes. Remove from oven and allow to cool while preparing filling.
In a small mixing bowl, whisk together brown sugar with flour until well combined. In another bowl, beat softened cream cheese with electric mixer on low speed. Add flour mixture and continue beating low speed until combined. Mix in eggs one at a time, blending on low speed, each addition. Add vanilla, sour cream and heavy cream and mix just until combined. Release air bubbles on the mixture by tapping bowl against the counter top for several times.
Spoon cheesecake mixture among the prepared crusts, filling each cup nearly full. Bake in preheated oven for 20 to 23 minutes, or until set but with centers still slightly jiggly. Do not over-bake (when tops begin to crack, the cheesecakes are starting to become over-baked). Remove cheesecakes from the oven and allow to cool for 1 hour. Then, loosely cover with plastic wrap and transfer to refrigerator and chill for 2 hours to completely set.
While waiting for the mini cheesecake to chill, prepare the caramel sauce. Heat sugar and water on a heavy-bottomed 3 quart saucepan over moderately high heat, stirring constantly to dissolve sugar. Stop stirring once mixture starts to boil and let it boil until it reaches a dark amber color. Immediately add butter once mixture reaches a dark amber color, and whisk until butter has melted then remove from heat. Let mixture cool for 5 seconds then carefully pour in cream, whisking until bubbles have subsided and mixture is smooth. Cool caramel for a few minutes before spooning over the mini cheesecakes. Sprinkle top with sea salt before serving.