nilla wafers

Crisp, buttery, and melt-in-your-mouth good, my Homemade Vanilla Wafers recipe, also known as Nilla Wafers are perfect on their own or in other desserts!

How to Make Vanilla Wafers Recipe (Homemade Nilla Wafers)

(4 ounces 115 grams) butter, soft

(7 ounces 191 grams) powdered sugar

egg (, room temperature)

(6 ounces 170 grams) all-purpose flour

vanilla extract

salt

Preheat oven to 350°F (150oC). For this recipe, I did fan as there will be multiple trays in the oven and you will want them to bake evenly.

In a large bowl, cream together the softened butter and powdered sugar until light and fluffy and there are no lumps.

Slowly add in the egg whites and mix until smooth. Add the remaining whole egg and mix until fully incorporated. If the mix curdles don&#039;t worry, just give it a good whisk to bring it back together.

Once combined, add the flour, vanilla, and salt and mix until it just comes together. Do not overmix.

The batter will be somewhat soft. Place batter in a piping bag fitted with a medium pastry tip. Pipe it in even mounds onto a cookie sheet (roughly 2 teaspoons). Keep cookies about 1 ½ inches apart as the batter will spread when baked.

Place in oven and bake for approximately 18-20 minutes or until golden.

Once cooled store in an airtight for up to 7 days. Use for a cookie crust or for a classic banana pudding.

My Homemade Vanilla Wafers recipe, also known as Nilla Wafers, is the perfect start to a new series for us called "Bold Baker Made." It's one of my recipes, made by the fans, FOR the fans! Follow along, then get the written recipe: https://bit.ly/VanillaWafersRecipe

Find out how to enter the NEXT Bold Baker Made episode: https://bit.ly/BakingCommunity

Vanilla wafers are under-appreciated — not only are they a classic cookie, but the rich, buttery cookie that’s just bursting with yummy vanilla also goes with so many desserts! You can’t have my Creamy Banana Pudding without a crisp nilla wafer, or my 15 Minute Banana Cream Pie (No Bake).  And, you can also use nilla wafers in my Homemade Strawberry Shortcake Bars! Honestly, for such a simple cookie, the sky’s the limit, so think out of the box (the prepackaged cookie box, specifically).

Homemade vanilla wafers are super easy to make, and they’re so much more flavorful than the kind you can pick up at the store. This nilla wafer recipe also earns bonus points because the cookies keep really well, so you can make them in advance for any of your nilla needs.

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Recipe: https://bit.ly/VanillaWafersRecipe
 
#nillawafers #boldbakermade #biggerbolderbaking #cookies

Homemade Nilla Wafers Made By Fans | Bold Baker Made

Here's what you need: nonstick cooking spray, vanilla wafer, unsalted butter, ripe bananas, sugar, vegetable oil, large egg, vanilla extract, salt, all-purpose flour, baking powder, whole milk, gelatin powder, banana pudding mix, sugar, vanilla extract, cream cheese, large eggs, large bananas, whipped cream, vanilla wafers

Banana Pudding Cheesecake Recipe by Tasty

nonstick cooking spray

oz vanilla wafer, 1 box, divided

unsalted butter, melted

bananas

sugar

vegetable oil

all-purpose flour

baking powder

milk,

gelatin powder

oz banana pudding mix, 2 boxes

oz cream cheese

eggs

bananas,

whipped cream

vanilla wafers

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Preheat the oven to 350°F (180°C). Grease a 10-inch (25 cm) springform pan with nonstick spray.

Make the banana bread crust: Set aside 7 vanilla wafers, then add the rest to a zip-top plastic bag and pound with a rolling pin into fine crumbs.

Transfer the crushed wafers to a medium bowl, add the melted butter, and stir to combine.

Pour the crust into the prepared pan and press against the bottom to about ¼ inch (6 mm) thick with a flat-bottomed measuring cup.

In a large bowl, mash the bananas with a fork until smooth. Add the sugar, oil, egg, vanilla, salt, flour, and baking powder. Beat with an electric hand mixer until well-combined.

Pour the banana bread mixture over the crust and spread evenly with a spatula.

Bake for 30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

Make the cheesecake filling: In a large bowl, combine the milk, gelatin, and banana pudding mix. Beat with an electric hand mixer until thick and smooth.

Add the sugar, vanilla, and cream cheese, and beat again until well-combined.

Add the eggs, 1 at a time, beating well after each addition.

Pour the cheesecake filling over the banana bread crust.

Bake for 1 hour, then turn off the oven and leave the cheesecake in the oven. Prop the oven door open slightly with a kitchen towel to let the hot air slowly escape. After 2 hours, remove the cheesecake from the oven. Refrigerate overnight.

Arrange the sliced bananas on top of the cheesecake. Release the springform, then pipe whipped cream on top of 7 of the bananas. Place the reserved vanilla wafer cookies on top of the whipped cream.

https://vid.tasty.co/output/102862/landscape_480/1532383245

If you love almonds you need to try this Amaretto Cheesecake from Delish.com. 

Amaretto Cheesecake

c. Nilla Wafers, crushed

butter,

kosher salt

8-oz. bars cream cheese,

c. sugar

cornstarch

c. amaretto liqueur

pure vanilla extract

brown sugar

butter

heavy cream

c. slivered almonds

Preheat oven to 325º and butter an 8" or 9" springform pan. Make crust: in a large bowl, combine crushed Nillas with butter, sugar and salt. Pat into prepared springform pan and set aside while you make the filling.

In a large bowl using a hand mixer, beat cream cheese and sugar until completely smooth and fluffy. Add cornstarch, then add eggs. Add Amaretto and vanilla and mix to combine.

Pour batter into crust and place on a large baking sheet. (If you'd like to use a water bath, tightly wrap outside of springform pan with two layers of aluminum foil. Transfer to a deep roasting pan and pour in enough boiling water to reach halfway up the cheesecake pan. Bake as directed.)

Bake until center of cheesecake is only slightly jiggly, 1 hour 20 minutes to 1 hour 30 minutes. Let cheesecake cool in oven, 1 hour, then refrigerate until completely cool, 4 hours or up to overnight.

Meanwhile, make topping: In a small saucepan over medium heat, combine brown sugar, butter, cream and salt. Bring to a simmer and let thicken for two minutes. Add slivered almonds and toss until they are coated and shiny. Let cool slightly.

Way too much sugar for our taste. Could probably cut to 1/4c in base and 1C or less in the filling. I tried it for the high reviews so if you like over the top sweetness, it’s good.

Family looks forward to this every year! Amazing does not describe this recipe!

My first amaretto cheese cake ! Everyone loved it .

Really good but I can only eat one piece because it's so rich.

https://streaming.hearstdigitalstudios.com/manual_upload/5a0f3177e694aa49a12f77c4/mp4/Delish-Amaretto-Cheesecake-FRONT_1510945153_4000_hd_v3.mp4

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