#witchy baking

Honey Pecan Banana Bread 🍯🍌

I made this recipe today while experimenting with different banana bread methods and it was a hit! It's super moist with just enough sweet without overpowering the bananas. Enjoy!

• 3 very ripe bananas (medium/large)

• ½ cup unsalted butter, room temperature

• 3/4 cup honey

• 2 large eggs lightly beaten

• 1 ½ cups all-purpose flour

• 1 tsp baking soda

• ½ tsp salt

• ½ tsp vanilla extract

• 1 cup chopped pecans

Preheat oven to 350° and lightly grease a bread loaf pan, (9x5x2). I wanted two loaves so I split the batter between two smaller loaf pans.

In a mixing bowl, cream together butter and honey until smooth. In a separate bowl, mash your bananas with a fork until they have an applesauce-like texture. Add to your butter and honey. Lightly beat your two eggs and add these as well. Lastly, add your vanilla. Mix until blended.

In another bowl, whisk together your flour, baking soda, and salt. Once combined, add slowly to your wet ingredients while mixing. Once all your wet and dry ingredients are combined, add your pecans.

Pour into your prepared pan and bake for 55-60 minutes for one pan, or 35-45 for minutes for two pans. They are done when a toothpick comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to finish cooling.

Magical elements:

Banana - strength, luck, and wealth

Honey - sweetness, prosperity

Pecan - longevity, protection, spiritual cleansing

Vanilla - peace, happiness, vitality

Easy Red Velvet Cookies with Nutella Filling

Batter Ingredients:

* 1 box of red velvet cake mix

* 2 eggs

* 1/3 cup of vegetable oil

Nutella filling Ingredients:

* Nutella (I grabbed a 13oz jar and still had some left)

Other Ingredients:

* milk chocolate almond bark

* One regular sandwich bag

Directions:

-Preheat oven to 350 degrees (if you live in a higher altitude like me you’ll want to lower the temp to about 330-325)

-place parchment sheet on pan(17x11in) place quarter size dollops onto sheet (you’ll need about 14-15) then stick pan in freezer.

-Mix cake mix, eggs and vegetable oil, once mixed completely, place bowl in refrigerator.

-Wait 30min

-Place parchment paper on your baking sheet (I used a 17 x11in baking sheet)

-Remove Nutella from freezer.

-Remove cake mix from fridge, scoop out (I just used a large spoon) small amount (about a golf ball maybe smaller) and flatten over your palm.

-Next you need to get a Nutella dollop and place in the middle of the flattened cake mix.(This could get messy and you may need to rinse your hands between each cookie. Also you may need to stop half through and place Nutella and cake mix back into the freezer and refrigerator)

-After the filling is in the middle of the flattened cake mix, pinch it closed and roll it between your palms a few times then place it on the cookie sheet. (These cookie balls will be larger than regular cookie balls, don’t be alarmed they’ll bake and be delicious!)

-Make sure to spread out your cookie balls. It will probably take about a pan and a half. (I could only get about 8 cookies on a pan.)

-Place pans into oven and bake for 15-17min (again if you live in higher altitudes like me I’d take them out around 12min, also don’t forget to set a timer!-I may or may not have done that before)

-Once baked remove pans and set aside to cool (don’t forget to turn off your oven!-I may or may not have forgotten on numerous occasions...maybe.)

-Take (I used 3 squares) the milk chocolate almond bark and cut the squares into 4 pieces. Place the pieces into a microwave safe bowl and microwave in 30sec intervals(stirring between each) until chocolate is melted.

-Take a regular sandwich bag and scoop melted chocolate into bag (try to get it all into one corner) Then cut off the very end of the tip, of the corner that the melted chocolate sits in. Now you can drizzle chocolate over the cookies! (As much or as little chocolate as you want!)

Grandma Victoria’s Samhain pumpkin cake with cinnamon cream cheese frosting and candied nuts

✨🍴Ingredients 🍴✨

3 cups all-puprose flour 1½ teaspoons baking soda ¼ teaspoon salt 1 package of vanilla pudding mix 1 cup light brown sugar, packed 1⅓ cups white sugar ¾ cup of butter, softened 3 eggs 2 teaspoons vanilla extract 1 tablespoon pumpkin spice 1½ cup buttermilk 15 oz. 100% pure pumpkin (canned)

CINNAMON CREAM CHEESE FROSTING 2 (8 oz) packs cream cheese, softened ½ cup butter softened, softened 1 teaspoon heavy cream 4 cups powdered sugar (which is the whole bag) 1 teaspoon vanilla extract cinnamon

✨🎃Instructions🎃✨

Preheat oven to 275 F. (Lol seriously) NOTE: THIS RECIPE MAKES A TON OF BATTER I easily filled two 8 inch pans and made 16 mini loaves. Make sure to grease and line your pans. 🌙In a large bowl whisk together flour, baking soda, pudding mix, and salt. Set aside. 🎃In a large bowl cream together sugars and butter. 🌙Beat in each egg one at a time. 🎃Fold in vanilla and pumpkin spice. 🌙Add dry ingredients to wet ingredients, alternating with the buttermilk. 🎃Fold in pure pumpkin. 🌙Pour batter evenly into the cake pans. (Or whatever you’re using) 🎃 Bake for 30-35 minutes (check it at 25 minutes) or until toothpick inserted in center comes out with moist crumbs attached. (do not overbake. Cake will continue cooking while it cools) 🌙Let cake sit in pans for 5-10 minutes before removing and placing on a cooling rack to cool completely. 🎃While cake is cooling make the frosting. 🌙Cream together cream cheese, butter and milk. 🎃Mix in powdered sugar a little at a time until creamy. 🌙Add in vanilla and cinnamon.

CANDIED NUTS (I recommend making these before your cake/ while you’re making the batter)

✨🌰Ingredients🌰✨

1 egg white 2 teaspoons water 2 teaspoons pure vanilla extract 1lb pecan halves (1 pound) (are used half pecans and half almonds ) 1 cup sugar ½ - 1 tablespoon ground cinnamon (your preference) ½ teaspoon salt

✨Instructions✨