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Lady Bird Johnson - born in Texas as Claudia Alta Taylor - was the First Lady of the United States from 1963 to 1969. Her husband was Lyndon B Johnson, the 36th President of the United States. This lemon cake was baked for the 1966 wedding of their daughter, Luci Baines Johnson, for the ceremony held at the White House.

It's a big, hospitable cake - at least 16 good-sized golden wedges when you bake it as we did, in a 10-inch Bundt pan, large ring mold or an angel food pan.

The crust looks so beautiful, we couldn't bear to cover it with frosting. But we wouldn't dare omit the recipe for Mrs Johnson's lemon icing!

This beautiful Lemon Cake will be the star of your desserts! Oh.....Ms. Lady Bird....you out did yourself on this one! A Lemony Delight.......

Ingredients

3/4 Cup Softened Butter
1 1/4 Cups Sugar
8 Egg Yolks
2 1/2 Cups Flour
3 Teaspoons Baking Powder
1/4 Teaspoon Salt
3/4 Cup Milk
1 Teaspoon Vanilla Extract
2 t. lemon juice
1 Teaspoon Grated Lemon Rind

Directions

Preheat your oven to 325° F. Cream the butter and sugar until fluffy. In a separate bowl, beat the egg yolks until light and lemon colored. Blend into the creamed mixture. Sift together the flour, baking powder and salt. Resift 3 times. Add the sifted ingredients to the creamed mixture in thirds, alternating with the milk. Beat the batter thoroughly after each addition. Add the vanilla extract, lemon rind and lemon juice. Beat for 2 minutes. Bake in a greased Bundt pan in the oven for 1 hour or until the cake tester inserted in the center comes out clean. Remove from the oven and cool 19 minutes before inverting on serving platter.
LEMON GLAZE
2 cups powdered sugar
1-2 T. fresh lemon juice
1-2 t. buttermilk
Zest of one fresh lemon
From: allrecipes

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Lady Bird Johnson - born in Texas as Claudia Alta Taylor - was the First Lady of the United States from 1963 to 1969. Her husband was Lyndon B Johnson, the 36th President of the United States. This lemon cake was baked for the 1966 wedding of their daughter, Luci Baines Johnson, for the ceremony held at the White House.

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1/2 pound chopped walnuts

2-3 tbsp. ground cinnamon

1 pound package of Phyllo dough

1-1/2 cups butter, melted

Mix nuts together in a large bowl and toss with the ground cinnamon. Set aside.

Butter a 9×13 inch baking dish.

Place 2 sheets of phyllo in the bottom of prepared dish. Brush generously with melted butter.

Sprinkle 2-3 tablespoons of nut mixture on top. Repeat layers until all the nuts, butter, and phyllo are used.

End with about 6 layers of phyllo on the top. If you still have some butter left, brush it over the top layer.

Using a very sharp knife, cut through all layers of the baklava. Cut 3-4 sliced length-wise.

Then make diagonal cuts to make diamond shapes.

Bake in a heated 350-degree oven for about 45 minutes, until golden and crisp.

While baklava is baking, heat honey in a saucepan until close to boiling. Stir in vanilla and lemon zest.

When baklava is done baking, immediately pour the honey mixture over the top.

Let cool completely in the pan.

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Ingredients : 1/2 pound chopped pecans 1/2 pound chopped walnuts 2-3 tbsp. ground cinnamon 1 pound package of Phyllo dough 1-1/2 cups butter, melted 2-1/2 cups honey 1 tsp. vanilla Directions : Butter a 9×13 inch baking dish. For The Full Recipe & List Of

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"This post was sponsored by Starbucks as part of an Influencer Activation. I received compensation and complimentary products to facilitate my review."

Do you have that time of day where it's just your time, no interruptions with nothing else going on?? For me it's morning, either right after the kids goes to school, or, if I am up before them before they get up in the morning. My favorite thing to do is sit on my deck. I love to sit and reflect on what is going on that day, things going on in general, and life. Typically, I try to eat my breakfast during this time. As a mom, multitasking is a must - even, sadly, during our quiet time.

I generally don't mind multitasking as long as my breakfast is one of my favorites, like Amish Friendship Bread. It always reminds me of my mom since it's one of the loaf breads she is known for making. And I can't forget the favorite part: a perfect drink to go with it. A TAZO® Chai Latte K-Cup® pods are one of my favorites, especially on a cooler morning like our early summer mornings. Plus you can also order this on Amazon as well, the perfect way to get yoru day started off right!
Tazo Classic Chai Latte, K-Cup for Keurig Brewers, 24 Count

Amish Friendship Bread Ingredients

Bread Batter:

1 cup butter, softened

2 cups sugar

2 eggs

2 cups buttermilk (or 2 cups milk plus 2 tablespoons vinegar or lemon juice)

4 cups flour

2 teaspoons baking soda

Cinnamon/Sugar Mixture:
Amish Friendship Bread Directions:

Preheat oven to 350 degrees and grease two loaf pans. I always use Pyrex glass pans for my bread baking!! Over the years I keep trying metal pans but I just don't get the same results as cooking with glass! Plus you can see the cinnamon swirls through the glass, Isabella says thats her favorite part of baking wiht them!
Pyrex Easy Grab Loaf Dish, Pack of 2 Dishes
In a mixer, cream together butter, 2 cups of sugar, and eggs. Add milk, flour, and baking soda.

Put 1/4 of the batter (or a little less) into each of the greased loaf pans.

In a separate bowl, mix the sugar and cinnamon.

Sprinkle 3/4 of the cinnamon/sugar mixture on top of the batter in each pan.

Pour the remaining batter evenly in the bread pans.

Sprinkle both pans with the remaining cinnamon/sugar mixture.

Swirl a knife through the batter in each pan.

Bake for 45 to 50 minutes, or until the toothpick tester comes out clean.

Cool in pan for 20 minutes before removing from pan.

What I love about this bread is it's just thrown in a bowl. There's no kneading, no yeast, and no starter kits required. Plus, you can make a loaf for you and a friend! I also love that Amish Friendship Bread pairs perfectly with a TAZO® Chai Latte K-Cup® pod.

Did you know:

TAZO® Chai Latte K-Cup® pods are made from milk, tea leaves, and spices.

They are the perfect blend of sweet meets spicy.

The pods are creamy black tea, cinnamon, ginger, cardamom, and vanilla flavor.

TAZO has partnered with New York Times Bestselling author and host Padma Lakshmi to celebrate the release of the new K-Cup® pods. (You can learn more here.)

Chai has always been part of Padma's life and her family heritage she has created recipes that pair perfectly with a cup of chai and you can find them by visiting → here.

What is your favorite way to enjoy your "me time"?

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"This post was sponsored by Starbucks as part of an Influencer Activation. I received compensation and complimentary products to facilitate my review." Do you have that time of day where it's just your time, no interruptions with nothing else going on??

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YOU GUYS!!! (and gals... of course) This No Churn Chocolate Peanut Butter Ice Cream is by far the easiest and creamiest and peanut-iest ice cream out there!

What's even better, is that this fully loaded ice cream contains just 5 ingredients!

Whenever I buy ice cream at the store it usually has some sort of swirl or chunks of candy in it.

MY OTHER RECIPES

I'm a kid at heart, what can I say?

Chocolate Peanut Butter is my all time favorite flavor of ice cream, so I'm kind of shocked it's taken me this long to share this recipe with you. It's just too good to keep to myself anymore.

The simple chocolate ice cream base starts off with some heavy whipping cream.

Beat it until soft peaks form and then fold in a can of sweetened condensed milk and some chocolate syrup.

You could stop there, but WHY!?!

I added a bunch of chopped up Reese's cups and then I swirled in 3 tablespoons of peanut butter.

Be careful when swirling in the peanut butter so it doesn't fully incorporate into the chocolate ice cream.

You want it to have nice thick swirls going through out the mixture.

All that's left is to pour it into your freezer container and top with some more chopped Reese's!

Cover it with some plastic wrap and pop it in the freezer for 5 to 6 hours, or until it reaches your desired consistency.

What's great about this ice cream is that it's not icy, but super creamy without having to pull out a bulky ice cream maker to slow churn it.

Check out that peanut butter swirl action!

I could eat this whole batch... but I like to share with my kiddos too.

After all, it's a great way to get your dairy fix! Hooray for Ice Cream Month!

With just 5 ingredients and no ice cream maker needed, how can you not fall in love with this delicious creation!?

Chocolate and Peanut Butter for life!

Make sure you don't miss a thing! Follow I Wash You Dry here:
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Ingredients

Instructions

disclaimer: This post is in partnership with Arizona Milk Producers, reminding you to get your daily 3 servings of dairy. Thank you for supporting the brands that help make I Wash You Dry possible.

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No Churn Chocolate Peanut Butter Ice Cream

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YOU GUYS!!! (and gals... of course) This No Churn Chocolate Peanut Butter Ice Cream is by far the easiest and creamiest and peanut-iest ice cream out there! What's even better, is that this fully loaded ice cream contains just 5 ingredients!

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Make your own delicious and adorable Mini Mason Jar Pies! Get the full recipe here: http://thoughtfulwomen.org/2016/04/06/mini-mason-jar-pies/

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Print Recipe
Jell-o is a staple at most households. It has been around forever and has been turned into so many different dishes over the years, but none as colorful as this Broken Glass Jell-o.

Also called Stained Glass Jell-o, this dessert mixes together all your favorite flavors into one rainbow wiggly brick that you and the kids will love!

Ingredients:

4 small boxes of Jell-o, different colors

1 (14 ounce) can sweetened condensed milk

2 envelopes unflavored gelatin

Water

Directions:

1. Dissolve each of your Jell-o flavors into their own container into one cup of boiling water.

2. Chill them all over night .

3. Slice up the solidified Jell-o into small squares.

4. Spread the squares into a large container, mixing the colors around.

5. Mix both envelopes of the unflavored gelatin into 2 cups of hot water and stir.

6. Pour in condensed milk and whisk together.

7. Pour the mixture over the cubed Jell-o so they are all covered.

8. Refrigerate over night.

9. Cut it up into squares and enjoy!

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Everyone Will Love This Unique Broken Glass Jell-o Treat!

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Jell-o is a staple at most households. It has been around forever and has been turned into so many different dishes over the years, but none as colorful as this Broken Glass Jell-o. Also called Stained Glass Jell-o, this dessert mixes together all your favorite flavors into one rainbow

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Lemon brownies AKA lemon blondies -super soft bars topped with the most delicious lemon glaze. The perfect summer dessert.

Hello again! I'm so happy to be back with another delicious spring dessert today! I have been enjoying every bit of the spring weather we've been having lately. We've been going for walks as a family every evening, and I love seeing all the fresh daffodils and tulips, and the bright spring grass. The air is warm and there's a soft breeze blowing... it's basically just heavenly outside! I really like making light desserts in the spring, and these delicious lemon brownies are perfect!

My husband loves all things lemon, and I think he managed to eat almost the whole pan of brownies by himself. I was able to sneak a few to taste, and they were amazing! The brownies are moist and buttery, almost like sugar cookies, with just a hint of lemon. The lemon glaze on top is tart and sweet, and makes a perfect complement to the brownies without being overpowering. I love how light they taste as well... they're the perfect end to a spring meal!

My two little girls loved these brownies as well! They are definitely a new favorite at our house. If you love lemon like we do, you have got to give these a try!

Lemon Brownies

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

for the brownies:

for the glaze:

Directions:

Recipe adapted from Sweet Pea's Kitchen

Enjoy!

Looking for more lemon desserts? You'll love these too:

Alicia

Hi! I'm Alicia and I blog at The Baker Upstairs. I am in love with all things food! I love to bake bread, cupcakes, cookies... you name it! When I'm not baking, I am running after my two adorable little girls, working as an RN, knitting, reading, and trying to squeeze in time with my husband every day. I'm also into photography and graphic design, and I love learning new things. I'd love for you to stop by The Baker Upstairs and say hi!

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Lemon brownies AKA lemon blondies -super soft bars topped with the most delicious lemon glaze. The perfect summer dessert. Hello again! I'm so happy to be back with another delicious spring dessert today! I have been enjoying every bit of the spring weather we've been having lately.

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This flourless chocolate cake will be an elegant finish to a fine-dining experience.Rich and velvety smooth with an intense chocolate flavor that is unforgettable! This is truly a chocolate-lover's dream dessert.

Our flourless chocolate cake is made with only three ingredients, yes, only three! It is amazing that a dessert that tastes like heaven includes just three ingredients.This cake is dense, rich and decadent with a flavor reminiscent of the inside of a chocolate truffle.

To create this incredibly easy dessert you will need only chocolate, butter and eggs, which we are betting you already have on hand. The cake takes just minutes to mix together and 15 minutes to bake. The most difficult thing about making this cake is waiting a couple of hours for it to firm up after it is baked. You will be rewarded with a confection that is so rich and intensely chocolatey that only a small slice will satisfy.

Choose the finest quality of chocolate for this dessert even if it means paying a little more money than you normally would as it will be well worth the extra cost.The chocolate and butter are melted together and while they are cooling down, the eggs are whipped to the pale, ribbon stage. The chocolate-butter is folded in and the batter is poured into a spring-form pan set into a water bath and baked for 15-minutes in the oven. That's it! We promise you that this flourless chocolate cake will impress even the most sophisticated guest.

This cake is an adaptation of the Chocolate Oblivion Torte in the Cake Bible by Rose Levy Beranbaum. We made a small but significant change to the ingredients by using salted butter instead of unsalted butter. That seemingly minor change magnifies the flavor of the chocolate. If you don't have salted butter then just add a pinch of salt to the melted chocolate.

We served our flourless chocolate cake with some lightly sweetened whipped cream and a fast and easy raspberry sauce. The combination was absolutely sublime.

More Chocolate Choices: Chocolate Amaretto Mousse Intense Chocolate Cake with Cream Cheese Frosting Einkorn Brownies with Cocoa Nibs

How to make our Flourless Chocolate Cake

Flourless Chocolate Cake

This flourless chocolate cake is made with only three ingredients and is incredibly easy to make. Rich and velvety smooth with an intense chocolate flavor that is unforgettable, this is truly a chocolate-lover's dream dessert.

Ingredients
Flourless Chocolate Cake

1 pound bittersweet chocolate, chopped (454 grams)

1/2 pound salted butter (2 sticks)

6 large eggs (at room temperature)

Easy Raspberry Sauce

4 cups fresh or frozen raspberries

1/4 cup sugar

1 tablespoon lemon juice

Instructions
For the Flourless Chocolate Cake

1. Preheat the oven to 425°F. Grease an 8 inch springform pan and line the bottom of the pan with parchment paper. Wrap the outside of the pan with heavy duty foil.

2. Combine the butter and chocolate in a large bowl. Place the bowl over a pan of hot water and stir occasionally until the chocolate is completely melted. (You can also melt the chocolate and butter in the microwave if you stop the microwave every 15 to 20 seconds to stir).

3. Optional step: While the eggs are still in their shells, place them in warm water (about body temperature or slightly warmer) for about 10 minutes. Warm Eggs will beat with a higher volume.

4. Crack the eggs into a large mixing bowl and whisk until tripled in volume and soft peaks form. This may take 4 to 5 minutes.

5. Using a wide spatula, fold 1/2 the egg mixture into the chocolate mixture until almost all the streaks are gone. Gently fold in the rest of the eggs until no streaks appear and all the chocolate is blended with the eggs.

6. Pour the batter into the prepared springform pan and smooth the batter with a spatula.

7. Place the pan into a larger pan and pour hot water into the larger pan until the springform pan is sitting in about 1 inch of water. Try not to get any water in the springform pan.

8. Bake for 5 minutes then cover loosely with foil and bake for another 10 minutes.

9. Remove from the oven and let cool at room temperature for 40 to 50 minutes. The cake will look wet and jiggly while it is still warm. After the cake comes to room temperature, cover it with plastic wrap and refrigerate it for 2 to 3 hours until firm.

To unmold

1. Run a thin spatula or knife around the sides of the pan and release the ring of the springform pan. Place a plate on top of the cake and invert the cake onto the plate.

2. Remove the bottom of the pan from the cake. If the bottom does not come off easily, place a hot rag on the bottom of the pan and it will release like a dream.

3. Remove the parchment paper then re-invert the cake onto a serving platter.

4. Serve with whipped cream and raspberry sauce.

Easy Raspberry Sauce

1. Place all the ingredients in a saucepan and cook over medium heat, stirring frequently for 10 to 12 minutes. Push everything through a strainer to remove the seeds.

2. Store the raspberry sauce in the refrigerator for 10 days or in the freezer for 1 year.

Notes

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Flourless Chocolate Cake - Savor the Best

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This flourless chocolate cake will be an elegant finish to a fine-dining experience.Rich and velvety smooth with an intense chocolate flavor that is unforgettable! This is truly a chocolate-lover's dream dessert. Our flourless chocolate cake is made with only three ingredients, yes, only three!

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A rich, moist vanilla pound cake is divided into three layers, and slathered with the most light and fluffy whipped cream and cream cheese frosting, overflowing with fresh strawberries. It's a light yet filling treat that's perfect for summer. It's the best Strawberry Shortcake you've ever had!
Out of the blue the other day, my son said to me from the backseat of our truck, "Mom, I want us to bake a cake." Never one to shy away from baked goods, I replied, "Sure, what kind of cake do you want to make?" "A fancy one. You, know the one with lots of levels that looks like a triangle?" If you're as confused as I was, let me clarify. It took me until the next day to figure out that he was talking about a tiered cake - like a wedding cake - with eight layers (at least that's how many he thought it should have).

Obviously I wasn't about to run to the store and pick up a bunch of cake tiers, so I started showing him photos of cakes on Pinterest. As I scrolled him hemmed and hawed, but was so excited when he saw this strawberry cake from Spiced. It looked gorgeous, so I was almost as excited as he was to test out the recipe.

The cake is dense, almost like a shortcake or pound cake, which is of course perfect for this Strawberry Shortcake type dessert. In his recipe, the author gives instructions for making a two layer cake, but if this cake was going to be fancy enough to satisfy my boy, it had to have three layers. I increased the recipe by 1.5, and made a couple of minor adjustments, which I'll share in the recipe below. The frosting, oh Lordy the frosting was positively glorious! With fresh, homemade whipped cream and fresh strawberries, it's light and fresh and creamy, and the perfect way to balance out the heaviness of the cake.

Fresh Strawberry Cake

For more delicious cake recipes, try these:
Chocolate Cupcakes with Toasted Coconut Whipped Cream

Lemon Angel Food Cupcakes
And for more strawberry recipes, try these:

Strawberry Lemonade Ice Box Cake Berry Parfait with Lemon Whipped Cream
For all desserts, go HERE and for all recipes go HERE.

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Fresh Strawberry Cake - Yellow Bliss Road

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A rich, moist vanilla pound cake is divided into three layers, and slathered with the most light and fluffy whipped cream and cream cheese frosting, overflowing with fresh strawberries. It's a light yet filling treat that's perfect for summer.Â It's the best Strawberry Shortcake you've ever had!

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This is a sponsored post written by me on behalf of The a2 Milk Company™. All opinions are 100% mine.

Remember that wonderful product I have been bragging about lately that can help those who have tummy issues from drinking milk? That's right, a2 Milk®! So many people who are affected by discomfort after drinking milk have been able to drink a2 Milk® and enjoy dairy again. It's working for me, and it might work for you too! Now I'm going to give you a DELICIOUS Rice Pudding recipe that a2 Milk® totally enhances for us who could do without the A1 protein.

Beyond the fact that a2 Milk® is the only milk out there right now that doesn't contain the A1 protein, which causes the most issues in people with milk intolerance, the taste is incredible! My husband doesn't have dairy sensitivities, but when he drinks a2 Milk® he feels like he is drinking super fresh milk straight from the farm. Yum! A new fact I just learned about milk is that all other forms of mammal's milk (i.e. goat, sheep, human) only contain the A2-type proteins, so it makes complete sense that our drinking milk should only contain the A2 protein. I am so thankful for a2 Milk®. Use the Product Locator to find out where you can purchase a2 Milk®.

If you're looking for a healthy treat to make with a2 Milk®, I have just the thing. I grew up on Rice Pudding being one of the ultimate comfort foods. Sometimes my mom would put raisins in it and, not that I have anything against raisins in certain dishes, I decided their place was NOT in rice pudding. It takes away from the creamy goodness. This rice pudding recipe has been in my family for ages. As a little girl, I recall my mom always telling me that her Scottish grandpa would refer to the dish as Rasputin. Makes me smile. The best time to make rice pudding (aside from when you need serious comfort food), is when you have a mountain of leftover rice.

Tip 1: If you get leftover rice in a Chinese Takeout container, remove it from the container and put it in a plastic container, so it doesn't dry out.

Tip 2: This Kirkland Saigon Cinnamon is pretty great, and you'll need it for the amazing flavor!

I'm sure you're ready for that Rice Pudding recipe! Click to get it on the next page!

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Rice Pudding with a2 Milk - Clever Housewife

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This is a sponsored post written by me on behalf of The a2 Milk Company™. All opinions are 100% mine. Remember that wonderful product I have been bragging about lately that can help those who have tummy issues from drinking milk? That's right, a2 Milk®!

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White Wedding Cake Cupcakes

Here is a short video showing you how to make them (scroll to the bottom to print out the recipe down below):

This White Wedding Cake Cupcakes recipe has been featured in a post on The Recipe Girl blog, with more photographs and information on the decorator tips that were used and which icing recipe is best (Wedding Cupcake Buttercream): How to Make Wedding Cupcakes.

I'm not usually one to use a boxed cake mix and doctor it up. I'm much more accustomed to using entirely homemade recipes. But these turn out delicious, moist and fluffy cupcakes- perfect for holding buttercream frosting.

As you can see from the photo, the cupcakes lay pretty flat on top and don't rise into a mound like some cupcakes. This is a good thing, actually. You want those cupcakes to have a flat layer so there is a nice, flat base for piping frosting on top.

This recipe has been pinned more than one million times by RecipeGirl readers, and the recipe has been made by thousands and thousands of people.

I receive so many happy emails from brides who chose to use this recipe for their wedding. It's that good!

This recipe can also be used to make wedding cake. I made cupcakes for the wedding- plus a mini cake for the bride and groom to take home and keep. I used the same Wedding Cupcake Buttercream for the cake too. It pipes beautifully!

I've made larger cakes by doubling the recipe, and I've made mini cakes- as pictured.

Look for edible pearls at a craft store like Michaels- or a baking supply shop. If you have additional questions, it might be helpful to read through the comments below the recipe- you might find the answers you are looking for 🙂

As with using any recipe for an important occasion, my best advice is to test this recipe out and see how you like it before you make it for the big day. Frost the cupcakes and everything! Then you'll know if this recipe is for you.

Prep Time: 15 minutes

Cook Time: 18 minutes

Ingredients:

Directions:

Tips:

Here are a few links that may be helpful to you:

Leave a Comment

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White Wedding Cake Cupcakes - Recipe Girl

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White Wedding Cake Cupcakes Here is a short video showing you how to make them (scroll to the bottom to print out the recipe down below): This White Wedding Cake Cupcakes recipe has been featured in a post on The Recipe Girl blog, with more photographs and information on the decorator tips that were used and which icing recipe is best (Wedding Cupcake Buttercream ): How to Make Wedding Cupcakes .

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The BEST Coconut Pound Cake

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Ingredients

Instructions

Preheat the oven to 325°F. Arrange an oven rack in the center of the oven. Thoroughly grease and lightly flour an 8 or 10-cup bundt pan. Beat the butter and sugars together, on medium speed, until fluffy crumbs form. Add the eggs, vanilla, and coconut extract, beat again until smooth. Add the milk, beat on low speed to combine. Add the flour, baking powder, and salt. Beat again, just until combined. Stir in the coconut.

Pour the batter into the prepared pan. Bake for 60-65 minutes, until golden on top and light brown on the edges. Cool in the pan on a wire rack for 15 minutes. After 15 minutes, place the cooling rack on top of the cake, hold the sides firmly and invert the pan over the rack. The cake should drop smoothly out of the pan. Tap firmly on the pan with a wooden spoon, if necessary to free the cake from the pan. Let the cake cool completely before glazing.

To make the glaze, melt the butter in a small glass bowl. Add the powdered sugar, milk, and coconut extract. Whisk together until smooth. The glaze should pour off the spoon in a white stream. Add a teaspoon more milk to thin it, or 1-2 tablespoons more powdered sugar to thicken it, if necessary. Drizzle the glaze over the cake. Sprinkle generously with coconut. Store at room temperature, loosely covered, preferably not airtight. This cake will keep nicely and stay very moist for 3-4 days. Enjoy!

Notes

COOK'S NOTE: I'm not an advocate for buying a slew of specialty ingredients, but the coconut extract is key to the lovely flavor in this cake. While I would typically not use an imitation "vanilla" extract, I used an imitation coconut extract (because it was the only option at the store) for this recipe and it worked beautifully.

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The BEST Coconut Pound Cake Save Recipe Ingredients Instructions Preheat the oven to 325°F. Arrange an oven rack in the center of the oven. Thoroughly grease and lightly flour an 8 or 10-cup bundt pan. Beat the butter and sugars together, on medium speed, until fluffy crumbs form.

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Amish 365: Amish Recipes - Amish Cooking

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By Kevin Williams

I have seen "Hello Dollies" in Amish cookbooks since at least the mid-80s. Not sure how they became such a staple. Well, yes,I do know how...the recipe has very basic ingredients, yet still makes a decadent sweet. (As a grammarian, I want to write "Hello, Dolly", but when the "Hello" modifies a plural, I think the recipe title is correct as is: Hello Dollies)

Reader Penny in Ontario, Canada made some of these and shared the photo with us. Her recipe is pretty much identical to the one that appeared in our 1993 Original Amish Cook Cookbook by Elizabeth Coblentz.

This recipe is apparently sometimes known by other names, like Seven Layer Bars. The recipe, according to some online sources, has its distinctive name from, you guessed it, the Broadway musical of the same name. Apparently there is a restaurant scene in the play that inspired this now iconic treat.

This dessert has caught on among the Amish because it is simple, yet festive and fun and with a name like "Hello Dollies", well, that just makes it all the more fun. I'm picturing a line of black cloak-clad Amish ladies singing "Hello Dolly" as they serve these!

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The Penny Plate: Hello Dollies - Amish 365: Amish Recipes - Amish Cooking

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By Kevin Williams I have seen "Hello Dollies" in Amish cookbooks since at least the mid-80s. Not sure how they became such a staple. Well, yes,I do know how...the recipe has very basic ingredients, yet still makes a decadent sweet. (As a grammarian, I want to write "Hello, Dolly", but when the "Hello" modifies a ...

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Cookie Monster Fudge is such a fun recipe to make with your kids. It combines three dessert favorites (chocolate chip cookies, fudge and candy), and looks super cool if you add some edible Cookie Monster eyes to the top.

This recipe is so entertaining to make for Halloween, or they could even work at a birthday party for a little one that loves Sesame Street. Even though these are a wacky color, the fudge is still nice and soft, and as delicious as you'd expect.
Shared Food
Ingredients:

3 cups Wilton Blue Candy Melts

14 oz sweetened condensed milk

1/2 cup mini Oreos + more for topping

1/2 cup broken up chocolate chips cookies + more for topping

Directions:

Line an 8x8 baking dish with foil.
Shared Food Shared Food Shared Food
Over low heat on the stove, stir together the candy melts and the sweetened condensed milk until melted and smooth.
Shared Food Shared Food
Stir in the cookies pieces. Pour the fudge into the baking dish.
Shared Food Shared Food
Press cookies into the top of the fudge. Add candy eyes at this point if desired for a Cookie Monster look. Allow to cool for 3-4 hours until completely set (you can speed this up by putting it in the refrigerator for 30 minutes).
Shared Food Shared Food
Cut into squares to package or serve.

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Cookie Monster Fudge Is a Fun Halloween Treat

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Cookie Monster Fudge is such a fun recipe to make with your kids. It combines three dessert favorites (chocolate chip cookies, fudge and candy), and looks super cool if you add some edible Cookie Monster eyes to the top.

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This honey baklava is flaky, crisp and tender and I love that it isn't overly sweet. It's basically a party in your mouth. I am a huge fan of baklava and this is the BEST baklava recipe I have ever tried. Hands down. You will love the hint of mellow lemony flavor which offsets the sweetness and compliments the cinnamon. It's truly delicious.

Store-bought baklava has nothing on this and trust me, I've been around the block when shopping for baklava. This baklava recipe is well loved wherever it goes and it is definitely a reader and family favorite!

Watch Baklava Video Tutorial:

Any baklava is a little tedious to make, but I've shared all of my best tips and advise to ensure you are successful in making yours. You will love that this recipe can be made several days in advance of your shindig and keeps beautifully at room temperature for at least a week.

Ingredients for Baklava Recipe:

1 (16 oz) pkg phyllo (fillo) dough; thawed according to package instructions
2 1/2 sticks (10 oz or 1 1/4 cups) melted unsalted Butter
1 lb (about 4 cups or 3 3/4 cups chopped) walnuts, finely chopped
1 tsp ground cinnamon
1 cup granulated sugar
2 Tbsp lemon juice (juice of 1/2 lemon?)
3/4 cup water
1/2 cup honey
Melted chocolate chips & chopped walnuts for garnish, optional

How To Make Baklava:

1. Thaw phyllo dough according to package instructions (this is best done overnight in the fridge, then place it on the counter for 1 hour before starting your recipe to bring it to room temp).

2. Trim phyllo dough to fit your baking sheet. My phyllo dough package had 2 rolls with a total of 40 sheets that measured 9×14 so I had to trim them slightly. You can trim one stack at a time then cover with a damp towel to keep from drying out.

3. Butter the bottom and sides of a 13×9 non-stick baking pan.

Start with your honey sauce (which will need time to cool as your baklava bakes).

1. In a medium saucepan, combine 1 cup sugar, 1/2 cup honey, 2 Tbsp lemon juice, and 3/4 cup water. Bring to a boil over med/high heat, stirring until sugar is dissolved, then reduce heat to med/low and boil an additional 4 minutes without stirring. Remove from heat and let syrup cool while preparing baklava

How to Assemble Baklava:

Preheat Oven to 325˚F.

1. Pulse walnuts about 10 times in a food processor until coarsley ground/ finely chopped. In a medium bowl, stir together: 4 cups finely chopped walnuts and 1 tsp cinnamon

2. Place 10 phyllo sheets into baking pan one at a time, brushing each sheet with butter once it's in the pan before adding the next (i.e. place phyllo sheet into pan, brush the top with butter, place next phyllo sheet in pan, butter the top, etc. etc.). Keep remaining phyllo covered with a damp towel at all times. Spread about 1/5 of nut mixture (about 3/4 cup) over phyllo dough.

3. Add 5 buttered sheets of phyllo, then another layer of nuts. Repeat x 4. Finish off with 10 layers of buttered phyllo sheets. Brush the very top with butter.

Here's the order:
10 buttered phyllo sheets, 3/4 cup nut mixture,
5 buttered phyllo sheets, 3/4 cup nut mixture,
5 buttered phyllo sheets, 3/4 cup nut mixture,
5 buttered phyllo sheets, 3/4 cup nut mixture,
5 buttered phyllo sheets, 3/4 cup nut mixture
10 buttered phyllo sheets and butter the top.

4. Cut pastry into 1 1/2″ wide strips, then cut diagonally to form diamond shapes. Bake at 325˚F for 1 hour and 15 min or until tops are golden brown
Tip: For best results, let baklava sit 4-6 hours or overnight at room temperature for the syrup to penetrate and soften the layers. Garnish baklava with finely chopped nuts or drizzle with melted chocolate. Store at room temp, covered with a tea towel for 1 to 2 weeks.
5. Remove from oven and immediately spoon the cooled syrup evenly over the hot baklava (you'll hear it sizzle). This will ensure that it stays crisp rather than soggy. Let baklava cool completely, uncovered and at room temperature

Baklava Recipe

Skill Level: Medium/ Advanced

Ingredients

1 (16 oz) pkg phyllo dough; thawed by package instructions

2½ sticks (10 oz or 1¼ cups) unsalted butter, melted

1 lb (about 4 cups) walnuts, finely chopped

1 tsp ground cinnamon

1 cup granulated sugar

2 Tbsp lemon juice (juice of ½ lemon)

¾ cup water

½ cup honey

Melted chocolate chips & chopped walnuts for garnish, optional

Instructions

Prep:

1. Thaw phyllo dough by package instructions (this is best done overnight in the fridge, then place it on the counter for 1 hr before starting your recipe to bring it to room temp).

2. Trim phyllo dough to fit your baking dish. My phyllo package had 2 rolls with a total of 40 sheets that measured 9x14 so I had to trim them slightly. You can trim one stack at a time then cover with a damp towel to keep from drying out.

3. Butter the bottom and sides of a 13x9 non-stick baking pan.

Start with your honey sauce (which needs time to cool as baklava bakes).

In a medium saucepan, combine 1 cup sugar, ½ cup honey, 2 Tbsp lemon juice, and ¾ cup water. Bring to a boil over med/high heat, stirring until sugar is dissolved, then reduce heat to med/low and boil additional 4 min without stirring. Remove from heat and let syrup cool while preparing baklava.

How to make Baklava: Preheat Oven to 325˚F.

1. Pulse walnuts 10 times in a food process or until coarsely ground/ finely chopped. In a medium bowl, stir together: 4 cups finely chopped walnuts and 1 tsp cinnamon.

2. Place 10 phyllo sheets into baking pan one at a time, brushing each sheet with butter once it's in the pan before adding the next (i.e. place phyllo sheet into pan, brush the top with butter, place next phyllo sheet in pan, butter the top, etc. etc.). Keep remaining phyllo covered with a damp towel at all times. Spread about ⅕ of nut mixture (about ¾ cup) over phyllo dough.

3. Add 5 buttered sheets of phyllo, then another layer of nuts. Repeat x 4. Finish off with 10 layers of buttered phyllo sheets. Brush the very top with butter.

4. Cut pastry into 1½" wide strips, then cut diagonally to form diamond shapes. Bake at 325˚F for 1 hour and 15 min or until tops are golden brown.

5. Remove from oven and immediately spoon cooled syrup evenly over the hot baklava (you'll hear it sizzle). This will ensure that it stays crisp rather than soggy. Let baklava cool completely, uncovered and at room temp. For best results, let baklava sit 4-6 hours or overnight at room temperature for the syrup to penetrate and soften the layers. Garnish baklava with finely chopped nuts or drizzle with melted chocolate. Store at room temp, covered with a tea towel for 1 to 2 weeks.

Notes

Here's the order of the Baklava Layers:
10 buttered phyllo sheets, ¾ cup nut mixture,
5 buttered phyllo sheets, ¾ cup nut mixture,
5 buttered phyllo sheets, ¾ cup nut mixture,
5 buttered phyllo sheets, ¾ cup nut mixture,
5 buttered phyllo sheets, ¾ cup nut mixture
10 buttered phyllo sheets and butter the top.

♥ FAVORITE THINGS ♥
Shown in this post: (nope, no one paid us to write this; just stuff we love):
* Also great for rectangular cakes, this Cuisinart 9×13 non-stick cake pan
* Wusthof Cooks knife - an essential knife for any cook & can last a lifetime
* This Zwilling sauce pan distributes heat evenly & handle is designed to stay cool.
* A good food processor like this Cuisinart 11-cup pro can cut your prep time in half 🙂

What are YOU cooking up for Christmas?

P.S. Make Sure to Enter Our $550 Cash Giveaway!!

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Baklava Recipe, Honey Baklava, How to Make Best Baklava

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This honey baklava is flaky, crisp and tender and I love that it isn't overly sweet. It's basically a party in your mouth. I am a huge fan of baklava and this is the BEST baklava recipe I have ever tried. Hands down.

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Get a taste of the Florida Keys with this easy and delicious No-Bake Key Lime Pie!

I think it's safe to say that summer is well underway here in the Phoenix area. With several weeks of temps reaching over 100°F, I saw on the news that this weekend is supposed to hit 117°F .... have mercy!! 😨 I'm not quite ready for that .... and what's even crazier is that you wouldn't think that there's much difference between 102°F and 117°F .... but lemme tell ya, 117°F is pretty freaking hot. And I know, I know ... it's a dry heat!*eye roll*

I'll be honest, as hot as that sounds and as much as I know I'll hate it, I'll take that any day over shoveling snow in the winter. 🌵🌴🌞 To make the best of the situation, I might take the kids outside and see if we can fry an egg on our driveway ... I've been wanting to try it since we moved to Phoenix!! I've heard people do that and bake cookies in their car (on my bucket list also!).

With all of these hot days, it reminds me of my childhood - I grew up in North Florida. Summer was oppressively hot and humid - and I don't miss the humidity at all! Of course, hot summer days means plenty of pool time.

We had some friends over for a pool party and BBQ last weekend, and this No-Bake Key Lime Pie was the dessert we shared! I loved that I could make it in advance and it was so refreshingly delicious on a hot summer day!

I will note that if you can't find the key lime juice noted in the recipe, substitute regular lime juice in its place. Also, if you prefer to set the mood with a pie that has more of a greenish tint, feel free to add a drop or two or green food coloring. Personally, I love how the key limes pop against the color of the lighter pie, so I skip the food coloring altogether.

I have a short video above that will show you just how easy this recipe is! I hope you enjoy this No-Bake Key Lime Pie as much as we do!

No-Bake Key Lime Pie

Get a taste of the Florida Keys with this easy and delicious No-Bake Key Lime Pie!

prep time: 10 MINS cook time: total time: 10 mins

INGREDIENTS:

INSTRUCTIONS

Don't forget to pin it!

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Get a taste of the Florida Keys with this easy and delicious No-Bake Key Lime Pie! I think it's safe to say that summer is well underway here in the Phoenix area. With several weeks of temps reaching over 100°F, I saw on the news that this weekend is supposed to hit 117°F ....

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This Blueberry Lemon Cake is loaded with 1 pound of blueberries and every bite has sweet pops of juicy blueberry and fresh lemon flavor. It's not too sweet and not too tangy, but just right. This is my favorite tea/ coffee cake and it's easy, easy, easy!!

I love having recipes like this which come together quickly and are perfect for un-planned company and my evening sweet-tooth cravings. Bite into this while it's still a little warm and you'll have no words, only sound effects ... mmm!

This blueberry lemon cake is perfectly satisfying on it's own without any kind of frosting. A generous dusting of powdered sugar is all you need. It is moist, fluffy and tastes like a decadent blueberry muffin from a fancy bakery.

For reals though, it's really really good! Watch the blueberry lemon cake video tutorial to see just how easy it is!

Watch How to Make Blueberry Lemon Cake:

You'll make this cake again and again! Go ahead and print a few extra copies of the recipe since you will likely get some recipe requests for this blueberry lemon cake :).

Ingredients for Blueberry Lemon Cake:

2 large eggs
1 cup (210 grams) granulated sugar
1 cup (8 oz) sour cream***
1/2 cup light olive oil or vegetable oil
1 tsp vanilla extract
1/4 tsp salt
2 cups (260 grams) all-purpose flour*
2 tsp baking powder
1 medium lemon (zest and juice), divided
1/2 Tbsp corn starch
16 oz (450g) fresh** blueberries
Powdered sugar to dust the top, optional

*Measure flour by spooning into measuring cup then scraping off the top.
**If using frozen blueberries, thaw in refrigerator and drain any excess juice then in step #4: toss with a full 1 Tbsp of starch and do not add lemon juice to blueberries. Do not add more than 16 oz blueberries or they start to weigh the cake down.

***Reader Polina wrote that she "used the Stonefield whole milk yogurt for the recipe - turned out perfect soft and very moist."

****On baking in a Tube pan: Reader, Kelly, writes: "I did this a a tube pan and upped all the ingredients by half. I was feeding 2 families :). I used the "Baking Happy" Pam non stick spray with flour and it popped out beautifully. It baked for 55 mins, and was perfect!!! Since the pan is larger, upping the ingredients by half was a perfect fit for the pan- once baked, the cake cake right to the top. I sprinkled with powdered sugar. Delicious recipe...everyone loved it! Thanks so much!!!"

How To Make Blueberry Lemon Cake:

Prep: Lightly butter a 9-inch springform pan**** and line the bottom with parchment paper. Preheat Oven to 375˚F.

1. Beat 2 eggs and 1 cup sugar with whisk attachment on high speed 5 minutes or until lightened in color and thick.

2. Add 1 cup sour cream, 1/2 cup oil, 1 tsp vanilla, 1/4 tsp salt and whisk on low speed until well combined.

3. Whisk together the 2 cups flour with 2 tsp baking powder then add to batter 1/3 at a time, whisking to incorporate between each addition. Finally, add 1 Tbsp fresh lemon juice and 1/2 Tbsp lemon zest.

4. Rinse blueberries and drain well. In a medium bowl, toss blueberries with 1/2 Tbsp corn starch and 1 tsp lemon juice, stirring until well combined and no dry white cornstarch remains. If using frozen blueberries, see note above.

5. Pour half of the batter into prepared springform pan and spread evenly with a spatula. Top with half of the blueberries. Spread with remaining batter then sprinkle the rest of the blueberries evenly over the top, pushing them slightly into the batter (about halfway). Bake at 375˚F for 45 to 55 minutes (mine was perfect at 55 min), or until a toothpick inserted into center comes out clean without wet batter. Let cake rest in the pan 15-20 minutes then remove ring and cool until room temp or just warm.

Serve dusted with powdered sugar.

⬇️ Print Friendly for Blueberry Lemon Cake:

Blueberry Lemon Cake

This Blueberry Lemon Cake is loaded with 1 pound of blueberries and every bite has sweet pops of juicy blueberry and fresh lemon flavor. It's not too sweet and not too tangy, but just right.

Serving: 9" blueberry cake

Ingredients

2 large eggs

1 cup (210 grams) granulated sugar

1 cup (8oz) sour cream

½ cup light olive oil or vegetable oil

1 tsp vanilla extract

¼ tsp salt

2 cups (260 grams) all-purpose flour*

2 tsp baking powder

1 medium lemon (zest and juice), divided

½ Tbsp corn starch

16 oz (450g) fresh** blueberries

Powdered sugar to dust the top, optional

Instructions

Prep:

Lightly butter a 9-inch springform pan and line the bottom with parchment. Preheat Oven to 375˚F.

How to Make Blueberry Lemon Cake:

1. Beat 2 eggs and 1 cup sugar with whisk attachment on high speed 5 min, or until light in color and thick.

2. Add 1 cup sour cream, ½ cup oil, 1 tsp vanilla, ¼ tsp salt and whisk on low speed until well combined.

3. Whisk together the 2 cups flour with 2 tsp baking powder then add to batter ⅓ at a time, whisking to incorporate with each addition. Finally, add 1 Tbsp lemon juice and ½ Tbsp zest.

4. Rinse blueberries and drain well. In a medium bowl, toss blueberries with ½ Tbsp corn starch and 1 tsp lemon juice, stirring until well combined and no dry white cornstarch remains.

5. Pour half of batter into prepared springform pan and spread evenly. Top with half of the blueberries. Spread with remaining batter then sprinkle the rest of the blueberries evenly over the top, pushing them slightly into the batter (about halfway). Bake at 375˚F for 45 to 55 minutes (mine was perfect at 55 min), or until a toothpick inserted into center comes out clean. Let cake rest in the pan 15-20 minutes then remove ring and cool until room temp or just warm. Serve dusted with powdered sugar.

Notes

**If using frozen blueberries, thaw and drain then in step #4: toss with 1 Tbsp cornstarch and omit lemon juice. Do not add more than 16 oz blueberries
or they weigh down the cake.
*measure flour by spooning into measuring cup then scraping off the top.

If you make this recipe, I'd love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Mmm fluffy, moist and seriously delicious... I hope you love every bite!!

Since many of you have asked, here's the nutritional info based on 8 servings.
Q: What's YOUR favorite easy-to-make dessert?

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Blueberry Lemon Cake Recipe (VIDEO) - NatashasKitchen.com

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This Blueberry Lemon Cake is loaded with 1 pound of blueberries and every bite has sweet pops of juicy blueberry and fresh lemon flavor. It's not too sweet and not too tangy, but just right. This is my favorite tea/ coffee cake and it's easy, easy, easy!!

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These Desserts Are Any Chocolate And Peanut Butter Lovers Dream

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Hummingbird Cake is a dense and moist southern cake flavored with bananas, pineapple, and cinnamon and covered in a rich cream cheese frosting topped with toasted pecans.

The first Hummingbird Cake recipe was published in Southern Living magazine in 1978 after being submitted by a reader from Greensboro, North Carolina. It became the most requested recipe in the magazine's history

Typically dense and moist and very rich and sweet, Hummingbird Cake is a great dessert for parties and get togethers. It will fill you up in a hurry and should be cut in small slices. It is known to induce tummy aches if eaten in too large a quantity.

Hummingbird Cake almost tastes like banana bread and carrot cake had a baby together. The banana flavor overshadows the pineapple, but the pineapple no doubt helps create a moist cake and the little pieces of pineapple help give Hummingbird Cake its unique texture.

Occasionally, Hummingbird Cakes will have coconut in them, probably because coconut is such a natural fit with banana and pineapple. The mashed banana, crushed pineapple, and Vegetable oil keep the cake very moist and the pecans provide some crunch and texture contrast.

The technique for making the cream cheese frosting is from America's Test Kitchen and I love it. Instead of starting the frosting by beating together softened butter and softened cream cheese, you beat the butter and confectioners' sugar together and then add 1-ounce pieces of CHILLED cream cheese. The end result is a thicker, firmer cream cheese frosting that holds its form better when you spread it between the cake layers, making the cake much easier to frost.

Plus it just seems to taste better right from the get go because the cold cream cheese chills the frosting some. I've never found room temperature cream cheese frosting to taste very good.

You would think that the cream cheese would have trouble blending in evenly with the rest of the ingredients, but it magically and instantly gets completely absorbed into the frosting. You will have a hard time not sticking your finger in for a taste or two.

Next special occasion, bake up a Hummingbird Cake. Each bite will surely make you and your guests hum with delight 🙂

Never miss a recipe. Follow Spicy Southern Kitchen on Pinterest and Facebook.
More Southern Cakes Banana Foster Cake Almond Cake with Amaretto Filling Coca Cola Cake Red Velvet Cake Disclosure: This post contains affiliate links.

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Hummingbird Cake is a dense and moist southern cake flavored with bananas, pineapple, and cinnamon and covered in a rich cream cheese frosting topped with toasted pecans. The first Hummingbird Cake recipe was published in Southern Living magazine in 1978 after being submitted by a reader from Greensboro, North Carolina.

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We gathered up Over 30 of the BEST Fall Dessert Recipes to share with you today! Fall is my favorite time of year to get in the kitchen and make desserts. I love the smell that fills up my house of pumpkin and spices! There is nothing like the smell and taste of Fall. Definitely my favorite time of year! You are going to absolutely LOVE these Fall recipes. Everything from Pumpkin, Apple, Banana, & Zucchini to Cookies, Cakes, Bars, Bread, and more! We have you covered and these awesome recipes are guaranteed to wow your family & guests! They are easy to make as well!

Impossible Pumpkin Pie Cupcakes from Cakes Cottage...

Cream Cheese Stuffed Carrot Cake with Orange Glaze from Carlsbad Cravings ...

Pumpkin Spice Sugar Cookie Bars from Delightful E Made ...

Pumpkin Snickerdoodles from Cooking Classy ...

Easy Pecan Pie from Spend with Pennies..

Pumpkin Lasagna from OMG Chocolate Desserts ...

Banana Cake Roll with Cream Cheese Filling from Eat Cake for Dinner ...

Pull-Apart Cinnamon Sugar Pumpkin Bread from Sunny Side Up ...

Caramel Apple Crisp Cheesecake Bars from Sugar Apron ...

Pumpkin Crumb Coffee Cake from Collecting Memoriess ...

Cinnamon Zucchini Cake with Cream Cheese Frosting from Six Sisters Stuff ...

Sea Salt Caramel Carrot Poke Cake from Sugar & Soul ...

Salted Caramel Apple Snickers Cake from Half Baked Harvest ...

Top Rated Pumpkin Cake Roll from Taste of Home ...

No-Bake Triple Layer Pumpkin Pie from Art and the Kitchen ...

Pumpkin Pie Crescents from Spend with Pennies ...

Pecan Pie Cheesecake from Lil Luna ...

Pumpkin Lush Bars from Cincy Shopper...

Caramel Apple Crisp Cheesecake from Hugs & Cookies ...

Caramel Apple Slab Pie from The Recipe Critic ...

Pumpkin Cream Cheese Muffins from The Food Charlatan ...

Pecan Pie Bread Pudding from Call Me PmC ...

Carrot Cake Cookies from Cooking Classy ...

The BEST Apple Crunch Pie from Spend with Pennies ...

Cream Cheese Banana Bread from Eazy Peazy Mealz ...

Apple Pie Bread from Cookies & Cups ...

Pumpkin Carrot Cake from Gold Medal Flour ...

If you love these Fall Dessert Recipes, make sure to check out these awesome Fall craft ideas...

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30+ of the BEST Fall Dessert Recipes - Kitchen Fun With My 3 Sons

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We gathered up Over 30 of the BEST Fall Dessert Recipes to share with you today! Fall is my favorite time of year to get in the kitchen and make desserts. I love the smell that fills up my house of pumpkin and spices! There is nothing like the smell and taste of Fall.

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This ONE Minute Easy Chocolate Frosting recipe is likely the quickest frosting you've ever made! It comes together so fast and sets like a dream making this a go-to quick frosting recipe. It's perfect for topping cakes, brownies and more!

How to Make One Minute Easy Chocolate Frosting

©SpendWithPennies.com
Repin it to your DESSERT BOARD to SAVE it for later!
Follow Spend With Pennies on Pinterest for more great tips, ideas and recipes!

Life is busy you guys! But, I am a firm believer that we should not sacrifice amazing things, like dessert because of that! Instead of opting for something prepackaged, this frosting recipe is perfect for adding something sweet to any baked goods treat in just about one minute flat.

I almost always have a big jar of on hand and when I whip them up, this is my go to topping! In fact, I've made this recipe a million times and used it to top everything from homemade chocolate poke cake to zucchini brownies.

This frosting sets very quickly, and when I say it really comes together in a flash, I'm not joking... ONE minute!! I use semi-sweet chocolate in this recipe, if you prefer a darker fudgy chocolate frosting, feel free to use dark chocolate instead!

While this frosting is incredibly easy to make, please make sure that you the have cake/brownies completely cooled and ready to go before pouring it onto your cake/brownies! If adding toppings like sprinkles/m&ms they must be added immediately or they will not adhere to the frosting. You can really dress this up with anything and everything including nuts, candies, and sprinkles.

Another great perk of this easy chocolate frosting is that the process of spreading couldn't be easier! Simply tilt pan to "spread" around immediately after pouring.

Items You Will Need for this Recipe

* Sugar * Stainless Steel Whisk * Chocolate Morsels

1 Minute Chocolate Frosting

More Recipes You'll Love
Homemade Brownie Mix Easy Zucchini Brownies Chocolate Poke Cake
Holly Nilsson

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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One Minute Easy Chocolate Frosting - Spend With Pennies

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This ONE Minute Easy Chocolate Frosting recipe is likely the quickest frosting you've ever made! It comes together so fast and sets like a dream making this a go-to quick frosting recipe. It's perfect for topping cakes, brownies and more! ©SpendWithPennies.com Repin it to your DESSERT BOARD to SAVE it for later!

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Simple ingredients, quick prep and classic taste make this the only sugar cookie recipe you'll ever need. FULL RECIPE for Amish Sugar Cookies: http://spr.ly/61878Ehs5

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Blackberry Tarts ~ juicy, ripe blackberries nestled in a buttery, flaky crust for an iconic, all American summer dessert.

Made with fresh from our garden blackberries, these delicious tarts bring back memories of summers gone by. I remember as a young girl, enjoying the annual event of blackberry picking with my parents and siblings. It was an early morning adventure, usually around the 4th of July, where we were clothed in long pants, long sleeved shirts, hats and proper shoes (for hiking around in the fields) and then given a good dose of bug spray to keep the tics and chiggers away.

My mother saved plastic milk jugs for weeks, then cut the opening large enough to allow easy filling with little purple, berry-stained hands. The handle was left intact making it simple to carry and fill. We picked until we couldn't find anymore and then anxiously waited for Mom's amazing creations to come out of the kitchen. First, Mom always made a Blackberry Cobbler for our dad, because it was his favorite. She usually made jam and jelly too, saving back a few jars to take to her mom on the next visit north.

My husband and I carried on the annual tradition of blackberry picking with our children too. Such great memories! It doesn't feel quite like summer until the blackberries are ripe and at least one dessert has been devoured. This year we didn't have to scour the fields for our berries, I only had to step outside in our backyard to grab them up before the birds got them all.

I love the way blackberries turn dark red when cooked and almost look like raspberries in these tarts.

I had a lot of fun making these mini-pies in my favorite little tart pans with removable bottoms. They came out of the pans beautifully and cooked up faster than a thicker, traditional pie. My husband suggested I create a variety of designs for these pies, so he gets the creativity badge for the day!

Blackberries have a distinctive sweet and tart flavor, and are also very good for you!

Loaded with rich antioxidants and vitamin K, blackberries can work as a cancer-fighting food. The nutrients in blackberries also help with short-term memory retention, and are considered among some of the best brain foods. They can help reduce inflammation, fight infection, boost immunity and can be good for the cardiovascular system too! So be sure to eat more blackberries, especially this time of year when they are fresh and at their peak.

I'm glad I got to taste these tarts before they were whisked away and divided up among the family members.

I recommend a scoop of vanilla because, every now and then, you should save room for dessert.

Please PIN to your favorite dessert board!

We love our mini tart pans and think you will too! Click on the photo for more information:

The small print: If you decide to purchase something at Amazon after following my affiliate link, I receive a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog. Thanks for keeping SRFD in the kitchen!

Blackberries are great in, and on, just about everything. Some of our favorites recipes include this amazing Blackberry & Brie Mini Pizzas, our healthy Blackberry Frozen Yogurt, and our delicious Warm Black and Blueberry Sauce. Without a doubt, I need to try this beautiful Blackberry Lemon Dutch Baby from Nutmeg Nanny, and these mouth-watering Blackberry Pie Bars from Brown Eyed Baker.

What's up with all these pies lately? I'm not sure what's gotten into me lately but the family's not complaining! I have another one coming soon - and you won't want to miss it! Thanks so much for stopping by. I hope you had a terrific weekend.

Tricia

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Made with fresh from our garden blackberries, these delicious tarts bring back memories of summers gone by. I remember as a young girl, enjoying the annual event of blackberry picking with my parents and siblings.

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Love Pineapple Upside Cake ... This is definitely going to be tried ... Along with the peach and orange ... I'm always trying out new recipes ... My hubby and 3 sons let me know real quick which ones are the keepers ... Love to surprise them with the new meals.

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This Cream Cheese Filled Blueberry Lemon Bread is sweet, tangy and filled with a decadent cheesecake layer! Let's call it breakfast or dessert 😉 Includes how to recipe video PIN THIS RECIPE FOR LATER
It feels a little weird, to be honest, but I actually can't remember the last quick bread recipe I shared.

Around here, quick bread is a pretty regular thing, but it's something that I rarely experiment with. This Banana Bread is our favorite by far, even without chocolate chips (whaaaat?!?), and buried deep in the archives I have quite a few variations ( samoa, peanut butter and coconut to name a few). There's also this Praline Glazed Apple Bread which is another one of those breakfast/dessert hybrid we love.

I love quick breads because they're less work than muffins (no messing with liners or scooping), and they can go from breakfast to school lunches to dessert pretty easily, with an extra serving of fruit or a drizzle of glaze.

And since it's officially summer now, I'm busting out all of the sunshiny flavors. (Okay let's get real - I've been loving on lemon alllllll winter long, as is to be expected).

This lemon bread is a spin-off of possibly my favorite coffee cake to date - this Lemon Blueberry Cream Cheese Coffee Cake. It went over pretty well with my taste testers (and it's going over pretty well with you, too!), so I figured I couldn't go wrong!

I was planning to use my favorite Lemon Bundt Cake recipe and just halve it to make this lemon bread. Well, 4 loaves later I realized that was not going to work!

I ended up adapting the recipe from Taste of Home's Complete Guide to Baking cookbook (which I actually can't find on Amazon anymore), which I love when I'm looking for help with a basic baking recipe! You could skip the cream cheese layer completely if you want to, but I think that's what really makes this bread extra special.

NOTE:

A while back, I switched out my old non-stick loaf pans for glass pans, which I love. However, my glass pans are only 1.5L, while my other pans were 2L, and I'm noticing how much of a difference that makes! Please note that this recipe is tested in an 8×4″ glass loaf pan, and if you have a 9×5″ or a dark non stick then you might find it bakes much more quickly and is a little lower. Just check the bread 10-20 minutes before the end of the baking time and check every 5 minutes with a toothpick.
See how easy it's made!

Cream Cheese-Filled Blueberry Lemon Bread + RECIPE VIDEO

50 mins 2017-06-22T00:50:00+00:00 Prep Time

20 mins 2017-06-22T00:20:00+00:00 Cook Time

This Cream Cheese Filled Blueberry Lemon Bread is sweet, tangy and filled with a decadent cheesecake layer! Let's call it breakfast or dessert 😉 Includes how to recipe video

Ingredients

Cream Cheese Layer

Instructions

1. Preheat oven to 350 degrees F and lightly grease an 8x4" (or 9x5" -- see note above) loaf pan (I recommend glass or silicone as it will darken more quickly in a non stick pan).

2. In a large bowl whisk together oil and sugar. Add eggs, yogurt, vanilla and juice and whisk until smooth.

3. Add flour, baking powder, salt and lemon zest and stir just until combined. Fold in blueberries.

4. Make the cream cheese layer: in a medium bowl, beat cream cheese, sugar and egg white with an electric mixer until smooth.

5. Pour ⅔ of your bread batter into prepared loaf pan. Top with all of cream cheese mixture and spread evenly. Top with remaining ⅓ bread batter and smooth the top.

6. Bake at 350 degrees F for 50-55 minutes, covering loosely with foil after 30 minutes or when top is golden, until a toothpick in the bread (not the cream cheese) comes out clean or with moist crumbs. Note that the cream cheese will set as it cools.

7. Cool to room temperature before slicing and serving. Store leftovers in the fridge for up to 4-5 days.

Recipe Notes

*Nutrition information is estimated and will vary depending on exact serving size, types and brands of products used.

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

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Cream Cheese-Filled Blueberry Lemon Bread + VIDEO

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This Cream Cheese Filled Blueberry Lemon Bread is sweet, tangy and filled with a decadent cheesecake layer! Let's call it breakfast or dessert 😉 Includes how to recipe video PIN THIS RECIPE FOR LATER It feels a little weird, to be honest, but I actually can't remember the last quick bread recipe I shared.

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All you need to make this mason jar ice cream from Delish.com is a little elbow grease.

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These strawberry shortcake Jell-O shots from Delish.com are dangerously good.

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Just trust us on this one.
BUY NOW: KitchenAid Hand Mixer, $32, amazon.com.

1. Preheat oven to 350° and line a cupcake pan with cupcake liners.

2. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, cream together butter and sugar. Add the eggs and beat until combined. Add sour cream and pickle juice and beat until evenly mixed. Then stir in the flour mixture and chopped pickles until just combined.

3. Scoop about a ¼ cup of the batter into each cupcake liner and bake until a toothpick inserted into the middle of the cupcake comes out clean, about 20 to 25 minutes. Let cool completely.

4. Meanwhile, make the frosting: In a large bowl, beat together butter and cream cheese until light and fluffy. Add the powdered sugar, bourbon and salt and beat until smooth.

5. Spread frosting onto each cupcake and garnish with a pickle slice.

PIN IT FOR LATER:

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Just trust us on this one. BUY NOW: KitchenAid Hand Mixer, $32, amazon.com. Preheat oven to 350° and line a cupcake pan with cupcake liners. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, cream together butter and sugar. Add the eggs and beat until combined.

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Peanut Butter Cup Dump Cake - Just 4 ingredients come together to make a rich, fudgy, chocolate-y cake studded with lots of peanut butter cups!

Last time I needed an oil change, I called to make an appointment. So this time when I needed one, I called again. They told me that they do it on a 1st come, 1st serve basis. So I asked when was a slow time, and I would have the least wait. They said 7:30 am when they first open or between 2-3pm. So I went at 1:45, hoping I would haven't to wait too long. 90 minutes. They told me it would be 90 minutes.

I had to pick my son up from school, so that was not an option. The next day, as soon as I dropped my son off at school I went straight there; arriving at 8:45 am. I was told I was the next car. Over 90 minutes later I was finally leaving. Since when does it take so long to change the oil in a car?!?!?

Since everything takes forever these days, sometimes you just need a quick and easy dessert. Have you ever tried a dump cake? The concept is super easy. Just dump cake mix, pudding mix, and milk together. Then you bake. No mixer required. Super easy when you have no time to bake something.

Dump cake is perfect to then dress up how ever you want. Add in chocolate chips, cherry pie filling, candy of your choice. Top with whipped cream, ice cream, or even hot fudge sauce. So easy to customize to whatever your family likes. Pumpkin Dump Cake is a great one to make in the fall.

I first made dump cake a few months ago when I had cooking club. Everyone loved it. Rich, chocolate-y, fudgy, and studded with mini peanut butter cups. I served it with whipped cream and drizzled with hot fudge. Straight out of the oven with a scoop of ice cream would have been even better! Dump cake is sure to become a go to dessert in any busy house!
Need even more chocolate cake recipes? Want even more dessert inspiration. Browse through my Recipe Index for even more dessert ideas. Follow along on Pinterest and never miss any great recipes!
Other Recipes You Might Like:

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Peanut Butter Cup Dump Cake - Just 4 ingredients come together to make a rich, fudgy, chocolate-y cake studded with lots of peanut butter cups! Last time I needed an oil change, I called to make an appointment. So this time when I needed one, I called again.

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If you love coconut, boy are you in for a treat today! These easy Almond Joy Cookies take just four ingredients and don't even require a mixer! No beating, no chilling, just mix 'em up and throw 'em in the oven EASY! You're going to love these ooey gooey fabulous cookies!

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I've got a major coconut lover in my life - my Dad. He loves all things coconut: coconut cream pie, coconut macaroons, raspberry coconut magic bars and especially these easy Almond Joy Cookies. These cookies are crazy easy to make and bake up to ooey gooey perfection.

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So no flour, no eggs, no butter...what the heck is in these cookies you ask? Chocolate chips, coconut, almonds, and sweetened condensed milk - that's it! I scoop the cookies right onto a parchment-lined cookie sheet and off they go for about 12 to 14 minutes. When the bottoms starts to look golden brown and you seem some of the coconut with brown tips - it's time to come out!

After scooping out the cookies with my cookie scoop, I wet my fingertips and kind of pat the cookies into more of a disc shape. The cookies are the same shape going in as they are coming out so it's up to you!

If you love coconut, you simply have to give these a try! See how easy these are to make!

Almond Joy Cookies - Just 4 Ingredients!

Author: Trish - Mom On Timeout

1. Preheat the oven to 325F.

2. Line a large baking sheet with parchment paper and set aside.

3. In a large bowl combine coconut, chocolate chips, almonds, and sweetened condensed milk.

4. Stir until combined.

5. Scoop out dough with a cookie scoop onto prepared baking sheet.

6. Moisten the tips of your fingers with water and shape into discs. Pat the tops flat.

7. Bake cookies for 12 to 14 minutes or until tips of coconut are just starting to turn golden brown.

8. Let cool on baking sheet.

9. Store cookies in an airtight container.

More delicious coconut recipes!
Copycat Almond Joy Candy Bars Homemade Almond Joy Ice Cream Coconut Cream Pie Cookie Cups Best Coconut Cream Pie
For all coconut recipes, go HERE.
For all dessert recipes, go HERE.
Sign up to get emails when I post new recipes!
For even more great ideas follow me on Facebook - Pinterest - Instagram - Twitter - Bloglovin'.

Have a great day!

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Almond Joy Cookies - Just 4 Ingredients! - Mom On Timeout

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If you love coconut, boy are you in for a treat today! These easy Almond Joy Cookies take just four ingredients and don't even require a mixer! No beating, no chilling, just mix 'em up and throw 'em in the oven EASY! You're going to love these ooey gooey fabulous cookies!

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No Bake Coconut Cream Pie - this EASY no bake pie recipe is full of coconut pudding, fresh whipped cream, and a Golden Oreo crust! This pie goes down so easy!

And boy does this no bake coconut cream pie go down easy! One slice turned into two turned into getting it out of the house, because two would have become the entire pie. I have no self-control when it comes to no bake pudding pies. The crunchy cookie crust, the creamy pudding, the whipped cream...they're so light you don't realize you've eaten too much until it's too late.

That reminds me of something I've realized about myself that's different than a lot of people. I only realized it after watching Jordan, when I realized she's the same as me. My husband can't understand why we're always talking about or thinking about or eating food and it dawned on me that the way Jordan and I are are the minority. We think about food all the time. Ever since I was a little girl, I remember doing this. It started way before thinking about food was my job (but way to parlay that skill, am I right?).

I'm not joking when I say I think about it all the time. It's not an exaggeration. I literally think about food 99% of my waking moments. When I get up I think about what I'm going to eat for breakfast. When I'm working out I think about how many hours it is before it's acceptable to eat a snack. I think about what I'm going to have for lunch, snack, dessert, dinner...constantly. I do it when I'm hungry but also when I'm not. It's probably the reason I'm an emotional eater and a bored eater: because food is never far from my brain. I swear I was a smoker or something in a past life, with an oral fixation that manifested itself into food in this life.

When my husband complains about Jordan always looking in the pantry or thinking about what's for dinner I have to explain to him she comes by it honestly. I don't know how to turn off my constant thinking about food (believe me, I've tried) but since I've kind of built a business on it...I guess it's an okay thing.

Speaking of which, it's now 12:05pm as I write this, and that means it's socially acceptable to eat lunch, so let's wrap this thing up.

So...PIE. NO BAKE COCONUT CREAM PIE, with a GOLDEN OREO crust. Just hand me a fork, no plate required.

This pie is a marriage of a few things on this blog. It starts with my favorite Oreo Crust recipe, and I used Golden Oreos. That crust recipe works with ANY flavor Oreo and I think that the sweet vanilla taste of a Golden Oreo pairs perfect with coconut. You could also use a shortbread crust or a graham cracker crust, if you prefer - all of my cookie crust recipes are no bake. If you're going to the trouble of making a pudding pie, why on earth would you want to bake it? (It's why I love my Coconut Banana Cream Pie recipe, but I often make it with a cookie crust instead of pastry!)

The filling of the pie is Instant Coconut Pudding Mix. I've seen that flavor at 99% of grocery stores, but if you can't find it, substitute vanilla and add 1 teaspoon of coconut extract. Then you stir in shredded coconut and pour it into the crust. Let it set, then you top it with fluffy whipped cream and tons of toasted coconut.

If you're not sure how to make toasted coconut, don't worry, I've got you covered. I just posted my first Cooking Basics video tutorial, and it's all about making toasted coconut.

The hardest part about making this pie is not eating it all.

Darn, now I'm thinking about lunch AND this no bake coconut cream pie. Sometimes my job is a curse!

Enjoy!

Easy No Bake Coconut Cream Pie

Ingredients:

Directions:
Coconut Banana Cream Pie Banana Pudding Pie
If you love my no bake coconut cream pie, here are some more fun no bake pie recipes to try:
No Bake Chocolate Pie by Oh Sweet Basil
No Bake Blueberry Lemon Cream Pie by Mom on Timeout
No Bake Key Lime Pie Bars by Sugar Free Mom

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Easy No Bake Coconut Cream Pie - Crazy for Crust

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No Bake Coconut Cream Pie - this EASY no bake pie recipe is full of coconut pudding, fresh whipped cream, and a Golden Oreo crust! This pie goes down so easy! And boy does this no bake coconut cream pie go down easy!

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Print Recipe
4th of July is such a fun time to be patriotic and celebrate our beautiful country! Why not pull out this equally stunning Star-Spangled Red, White and Blue Slab Pie for your festivities?!

It's never been easier baking up a pie than on a cookie sheet! Use up those refrigerated pie crusts and cover them with some yummy summer berries - don't forget the pie stars to make things even more Americana! Your friends and family will absolutely love this.

Shared Food

3 refrigerated pie crusts

¼ cup sugar

16 ounces cream cheese, softened

12 ounces lemon yogurt

Juice and grated peel of 1 lemon (3 tablespoons juice and 1 teaspoon peel)

6 cups assorted berries (sliced strawberries, blueberries, raspberries and blackberries)

1 cup strawberry glaze

1. Heat oven to 450 degrees. Remove 2 of the pie crusts from pouches. Unroll and stack on lightly floured surface. Roll to 17x12-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, pressing into corners. Fold crust even with edges of pan. Prick crust several times with fork.

2. Bake 10 to 12 minutes or until golden brown. Cool completely, about 30 minutes.

3. Meanwhile, remove another pie crust from pouch. On lightly floured surface, unroll crust. Roll to 12-inch circle. Cut stars using 1-, 1 1/2- and 2-inch cookie cutters. Place 1 inch apart on large ungreased cookie sheet. Brush with water; sprinkle with 1 tablespoon of the sugar.

4. Bake 5 to 7 minutes or until golden brown. Cool 1 minute on cookie sheet. Remove to cooling rack. Cool completely, about 15 minutes.

5. Meanwhile, in medium bowl, beat remaining 3 tablespoons sugar, the cream cheese, yogurt, lemon juice and lemon peel with hand mixer on high speed until smooth and creamy. Spread evenly into crust-lined pan. Refrigerate about 30 minutes or until chilled.

6. In large bowl, mix berries and glaze until well blended. Spoon berry mixture evenly on top of cream cheese-topped pie crust. Place pie crust stars on top of berry mixture. Enjoy!

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There's Nothing More Delicious and Patriotic Than This Star-Spangled Red, White & Blue Slab Pie!

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4th of July is such a fun time to be patriotic and celebrate our beautiful country! Why not pull out this equally stunning Star-Spangled Red, White and Blue Slab Pie for your festivities?!It's never been easier baking up a pie than on a cookie sheet! Use up

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If you like Starbucks Lemon Loaf, then you'll love this moist, delicious Lemon cake! This easy to make recipe is loaded with delicious lemon flavor, and topped with an amazing lemon frosting. It's even BETTER than Starbucks!

Raise your hand if you love Starbucks Lemon Loaf! Yes, I see you raising your hand - I'm right there with you! There is something about that delicious, moist cake that keeps us all coming back for more. Its rich, moist, perfectly flavored lemon cake topped with the perfect layer of lemon frosting, well...there is no way I'm sharing a slice. I've come to tell you that you can make this delicious Lemon Loaf right at home, and it will taste EVEN BETTER than Starbucks!

A couple things - I tested a few recipes I found on line. What I found were recipes that ended up either too dry, or had an odd balance of tart lemon flavor. None really had the same moistness and perfectly balanced lemon flavor as the Starbucks cake. Another thing was getting a frosting that had the same consistency as the Starbucks cake. The one I have here, hits the spot perfectly!

While baking, I kept it in the oven a little longer than some of the other recipes I tried. It needed a little longer to ensure that it wouldn't sink in the middle. Unlike other recipes I tried, I added Greek yogurt to this cake recipe, and a little more oil. With these additions, this recipe is spot-on! The ultimate moist, delicious lemon cake!

Here are the video instructions to make this Lemon Loaf:

Here's how this amazing Better Than Starbucks Lemon Loaf comes together:

Better Than Starbucks Lemon Loaf

I hope you enjoy this Lemon Loaf as much as my family and I have. I think you'll discover this recipe is definitely better than Starbucks, and maybe even save you a trip to the coffee shop in the future!

If you like this recipe, you'll love some of my other recipes over at Delightful E Made! Check these out:
Purple Ribbon Banana Bread by Delightful E Made
Check Out My Other Recipes
Fall Favorite Pumpkin Bread by DelightfulEMade Lemon Blueberry Coffee Cake by DelightfulEMade
I would love for you to stop by and say hello via Facebook, Twitter, Instagram and Pinterest!

~Erin

---------------

Oh my! This Lemon Loaf look AMAZING!!!

And no yeast is involved, which is good for me since I still haven't mastered using it. 😉

Thanks, Erin!

For more great recipes from her, be sure to go to Delightful E Made.

For more yummy quick bread recipes, check out:
Cream Cheese Filled Banana Bread Glazed Almond Poppy Seed Bread
For all bread recipes, go HERE.

For all recipes, go HERE.

ENJOY!

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If you like Starbucks Lemon Loaf, then you'll love this moist, delicious Lemon cake! This easy to make recipe is loaded with delicious lemon flavor, and topped with an amazing lemon frosting. It's even BETTER than Starbucks! Raise your hand if you love Starbucks Lemon Loaf!

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Ever since I posted my White Bean Blondie recipe last year, I've had several people ask me if I had tried working on a black bean brownie. Because there are already quite a few black bean brownie recipes to be found online, I wasn't sure if I could contribute anything new and exciting to the world, but I'm glad I tried because I think these are one of the BEST brownies I've ever tasted- healthy or otherwise.

Whenever I decide to try to develop a new recipe, one of the first things I do is a quick Google search to see what has already been done. I usually try to make the first few results that come up in my search, just to see if there is already a "perfect' recipe out there, but in the case of black bean brownies I was pretty disappointed in the results. None of them were truly "brownie-like" enough for me.

Perhaps that's because I'm pretty picky about my brownies. To me, a good brownie needs to be rich and moist, with a fudge-y texture. I mean, if I wanted a cake-like texture, I'd reach for a piece of cake. Brownies need to feel more moist and decadent.

Here's a quick 1-minute video showing you how EASY these are to prepare:
What I love about these Black Bean Brownies is that they are:

Flourless! (which also keeps them gluten-free)

Naturally sweetened with coconut sugar

Oil-Free

Loaded with fiber and protein from black beans

Sneaky- you can't detect the black bean flavor AT ALL.

Rich and fudge-like

Trust me when I say that these brownies taste totally decadent.
Substitutions & Notes:

If you prefer a darker chocolate brownie, go ahead and use 1/2 cup of raw cacao powder in this recipe. I've tested it that way, and I thought they were delicious, but they were a little "too dark" for some of my taste testers.

I imagine that any other nut or seed butter, such as peanut butter or sunflower seed butter, would work well in this recipe if you'd prefer to replace the almond butter.

If you don't have balsamic vinegar on hand, I think another vinegar would probably work well, too. You just need some sort of acid to react with the baking soda. (And I think balsamic pairs really nicely with chocolate recipes.)

Coconut sugar gives these brownies much of their substance and texture, so don't be tempted to use a liquid sweetener or sugar substitute without expecting significantly different results. Granulated sugar = chewy, fudgy brownies, so keep that in mind.

As always, if you try something different please leave a comment below so we can all benefit from your experience.

Hope you enjoy these rich and fudgy brownies!

-
Reader Feedback: What's your favorite way to use black beans? Have you tried using black beans in a desert before?

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Vegan Flourless Black Bean Brownies | Detoxinista

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Ever since I posted my White Bean Blondie recipe last year, I've had several people ask me if I had tried working on a black bean brownie.

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Strawberry Fruit Pizza Recipe

A sugar cookie crust, cream cheese filling and topped with strawberry goodness. This is the perfect summertime treat!

15 minPrep Time

15 minCook Time

30 minTotal Time

Save Recipe

Ingredients

1 tube refrigerated sugar cookie dough

1 (8 ounce) package cream cheese, softened

2 cups Cool Whip

1 teaspoon vanilla extract

1 cup powdered sugar

1 (21 ounce) can strawberry pie filling

1 (16 ounce) package strawberries, hulled and sliced

Instructions

1. Preheat oven to 350 degrees.

2. Spray a 12-inch pizza pan with nonstick cooking spray.

3. Roll out cookie dough onto the pan and bake for 15-20 minutes, or until barely golden brown. Let cool completely.

4. In a mixing bowl, beat together cream cheese, Cool Whip, vanilla and powdered sugar until well combined and spread over cookie crust.

5. Top with strawberry pie filling and sliced strawberries.

http://www.sixsistersstuff.com/2015/06/strawberry-fruit-pizza-recipe.html

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Strawberry Fruit Pizza Recipe A sugar cookie crust, cream cheese filling and topped with strawberry goodness. This is the perfect summertime treat!

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If you thought that FRENCH TOAST isn't anything new, inventive and it just can't get any better, you're SOOOOO wrong! You should try these Cream Cheese Strawberry French Toast Muffins, then you'll know what I'm talking about! French Toast Muffins stuffed with lots of fresh strawberries and a lots of cream cheese are both fun to make and even more fun to eat! Perfect breakfast idea for weekend breakfast!

French toast is classic. I don't know a single person who doesn't enjoy basic French toast. Because French toast is comfort food at its finest.

But I like to play with different shapes and sizes of bread to make it more interesting, too. Maybe you remember my French Toast Churro Bites. I cut bread with heart shape cookie cutter to make fun Valentine's Cupid approved breakfast.

Also, I can't resist delicious Stuffed French Toast. French Toast Roll Ups are my favorite, especially with Nutella, like these Nutella French Toast Roll Ups. I like to add cream cheese and berries in my French Toast, too. If you like it too, then check these " Imperfectly Perfect" Blueberry French Toast Roll Ups.

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Stuffed French Toast with lots of berries and lots of cream cheese is ABSOLUTELY PERFECT, warm and comforting breakfast! And I couldn't resist to try a new way to make this delicious combo, so I go with muffins this time. These Muffins stuffed with cream cheese and fresh strawberries (or blueberries) are delicious, soft, creamy and crisp at the same time. Howewer, perfect stuffed French toast, if you asked me.

Take a day or two old bread and dip in egg custard, then place some butter in a pan and bake the bread. You are all probably familiar with this classic way to make French toast. But way not try something new and interesting.

If you hate to stand over the stove top and cook French toast for whole family, and the casserole version of French toast is also become boring to you, then you should make this Cream Cheese Strawberry French Toast Muffins recipe.

These are not classic French toast muffins with cubes of bread arranged in muffin pan and poured with egg custard. Although, it's very delicious too, these Cream Cheese Strawberry French Toast Muffins are making in totally different way.

These muffins are made of two circles cut out from slices of bread. Dip the bread in egg custard, use one circle to make bottom and sides of muffin, stuff with lots of cream cheese and fresh strawberry mixture, top with another circle of bread, sprinkle cinnamon-sugar on top and pop in the oven to bake for 25 minutes. After that you'll have the best French Toast for breakfast, you've ever tried. Crisp and soft, at the same time plus a lot of sweet and creamy filling that burst of fresh berries.

Enjoy!

Cream Cheese Strawberry French Toast Muffins

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Cream Cheese Strawberry French Toast Muffins - OMG Chocolate Desserts

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If you thought that FRENCH TOAST isn't anything new, inventive and it just can't get any better, you're so wrong! You should try these Cream Cheese Strawberry French Toast Muffins, then you'll know what I'm talking about! French Toast Muffins stuffed with lots of fresh strawberries and a lots of cream cheese are fun...

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A cake unlike any other! This To Die For Carrot Cake receives rave reviews for it's unbelievable moistness and flavor! Truly the BEST CARROT CAKE you'll ever try! So easy to make and as an added bonus, there's no oil or butter! I know this cake will quickly become a family favorite!

Let's be friends! Sign up to get my new recipes in your inbox! Follow me on Facebook and Instagram too!

There is nothing like a cake to transform an ordinary party into a celebration. There's something so festive about cakes that scream it's time to PARTY! Today I'm sharing a cake recipe with you all that's a family heirloom. I can't believe I've waited this long to share this recipe with you!

This is my Nana's recipe - slightly modified - and it is sooo amazing! I get requests several times a year for this To-Die-For Carrot Cake and made it just last week for my sister's birthday. I love this recipe because it's a one-two-three recipe and that makes it so easy! It also is a one-bowl wonder which I love.

The pineapple makes this cakes so moist and the addition of coconut adds a sweet, delicate flavor that you're going to love!

My Nana's recipe is super simple and tastes incredible but what's a carrot cake without cream cheese frosting?? After the cakes have finished cooling, invert the cake onto a cake plate or stand. Apply a generous dollop of frosting and spread to cover. An offset spatula will make quick work of this.

Gently place the second cake on top and continue frosting.

You can decorate the cake however you want {of course!} and I do it differently every time. I left out the nuts in this recipe and opted to decorate with them instead. I chopped up some pecans and then inverted a bowl onto the cake. I spread the pecans around the bowl and ended up with a nice clean circle on the center of the cake.

I could have left it like this but my family loves coconut so I filled in the center with shredded coconut. Turned out really pretty!

What a cake!! I'd love for you to give this recipe a try - it really will blow your mind! I like to use light cream cheese frosting and then subbing the applesauce for the oil, well, obviously you can now have two pieces of cake ;)

Do you have family recipes that the whole family just LOVES like this To Die For Carrot Cake?? I'm so thankful that I was able to get so many fabulous recipes from my Nana. Every time we eat this cake, I think of her and all the yummy times we had together.

Notes:

I used three 8-inch cake pans in the video. I really like the size of the cake with three layers. These are the pans I used - they're amazing!

These cakes are SUPER moist - amazingly so. Make sure to adequately grease your pans before adding the cake batter. My little brother likes to grease his pans, and line them with a piece of parchment before baking. I'm far too lazy for that. Using the pans above, and some baking spray that has the flour added in (like Baker's Joy or Pam with flour), I have never, ever had any sticking issues.

I've had several requests from people wanting to know where I got my cake serving set from... Amazon, of course!

To-Die-For Carrot Cake {Recipe}

Here are some more favorites:
Turtle Thumbprint Cookies Overnight Caramel Pecan Cinnamon Rolls Reese's Peanut Butter Cup Mini Cheesecakes
For all Easter recipes, go HERE.
For all dessert recipes, go HERE.
Sign up to get emails when I post new recipes!
For even more great ideas follow me on Facebook - Pinterest - Instagram - Twitter - Bloglovin'.

Have a great day!

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A cake unlike any other! This To Die For Carrot Cake receives rave reviews for it's unbelievable moistness and flavor! Truly the BEST CARROT CAKE you'll ever try! So easy to make and as an added bonus, there's no oil or butter! I know this cake will quickly become a family favorite!

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These are my absolute favorite cookies! I love them!!! LOVE THEM!!! These Buttery Pecan Snowball Cookies aka wedding cookies or Russian Tea Cakes will melt in your mouth. They are so easy! You will find that you have a full batch of cookies ready in under 45 minutes. How can you beat that!!

Look at those beauties. These Buttery Pecan Snowball Cookies are easy, quick to fix, DELICIOUS, and they freeze well. You may even have the ingredients in your house right now. They can be frozen ahead of time. I pack all my cookies in doubled Ziploc freezer bags and place them in sturdy glad-ware containers. When defrosting take them out of the containers frozen and place on serving trays or platters uncovered. Never allow them to defrost in the plastic and the containers. The condensation that builds in there will ruin the cookies.

I love cookies but these are my absolute favorite. I just adore them. Now I gotta go freeze them before I consume all of them! I hope you love them as much as we do!!

Ingredients

Instructions

Other scrumptious recipes you will love!!
Thick Chocolate Chunk Pecan Cookies
White Chocolate Peanut Holiday Haystacks

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Buttery Pecan Snowball Cookies | Small Town Woman

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These are my absolute favorite cookies! I love them!!! LOVE THEM!!! These Buttery Pecan Snowball Cookies aka wedding cookies or Russian Tea Cakes will melt in your mouth. They are so easy! You will find that you have a full batch of cookies ready in under 45 minutes.

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I'll be heading back to Alaska this summer and can't wait to have my sister's Strawberry Rhubarb Pie! This is one of my favorite summer desserts. I shared this recipe last summer and wanted to share it again for my new followers.

In Alaska, the rhubarb are huge! I'm guessing all the extra hours of

sunlight have something to do with the size. The rhubarb pictured below are from my sister's backyard. These were picked fresh from her garden to make her famous Strawberry Rhubarb Pies.

Mix flour, salt and shortening with two knives, cutting into the dough until it resembles small peas/crumbs. Add the ice water and mix gently until dough is formed. Divide into two equal balls. Cover with plastic wrap and refrigerate for about 20 minutes. Roll out crusts on floured surface.

(Once your crust is ready, set aside and start to make your pie filling)

STRAWBERRY RHUBARB PIE

(Adapted from Joy of Cooking - 1997 edition)

Preheat oven to 425 degrees F.

Mix the first six ingredients in bowl. Set aside for 15 minutes. Line the pie plate with the bottom crust and fill with the rhubarb mixture. Slice the butter and dot the pie mixture (see picture below). Cover with top crust, fold and pinch seams together. Brush crust lightly with milk or cream and sprinkle with sugar. Cut at least four slits into top of pie to vent while baking.

Bake at 425 F for 30 minutes, then reduce heat to 350 F for an additional 30-35 minutes. Be sure to place a cookie sheet or foil on the rack beneath the pie, the juices will likely bubble over.

Remove and cool. This pie is best served warm with a scoop or two of vanilla ice cream!

Happiness on a plate. So good.

Thanks for stopping by!

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Strawberry Rhubarb Pie ~ A Summer Favorite

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I'll be heading back to Alaska this summer and can't wait to have my sister's Strawberry Rhubarb Pie! This is one of my favorite summer desserts. I shared this recipe last summer and wanted to share it again for my new followers. In Alaska, the rhubarb are huge!

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This light and fluffy cake is jam-packed with fresh strawberries in every single bite, making this the perfectly sweet addition to any special occasion.
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So I think I'm on a kick. First there were Chocolate Coffee Cheesecake Strawberries on Valentine's Day. And then we celebrated my blogiversary with Chocolate Covered Strawberry Cupcakes. And now, well, as you can see, I've brought you this beautiful Strawberry Pound Cake. The only thing missing is chocolate, it seems.

My little family just loves strawberries. It is one of the few fruits I actually like, as I'm more of a veggie lover than a fruit lover. And my son has been eating them since he was a baby.

( Yes, I was one of those parents who went against the suggestion of waiting until your baby is a toddler to introduce berries, and guess what... no allergies!)

Anyway... so we love strawberries so much. As soon as they started leaving the shelves toward the end of last summer and into the fall, I swear my kiddo begged for them even more than normal. I had to explain to him that they weren't in season during the fall and winter months and that they wouldn't taste quite as good. And also, that you would have to pay about a thousand dollars just for a handful of sour strawberries. Not cool!

So the other day when I laid out all the ingredients for this perfect pound cake, I had my little helper right by my side just waiting to snag a freshly washed strawberry. As soon as I turned my head to crack an egg into a bowl, I heard a, "yuuum! Strawberries are FINALLY in season!" from my little 6 year old guy. He was so excited to be experiencing a truly sweet in-season strawberry. The first good one of the season. So sweet to experience cute things like that through my Xander.

This cake wasn't originally spotted with strawberries. But oh, it was totally meant to be made with strawberries.

As I was flipping through my "A World of Cake" cookbook, I came across a beautiful cranberry pound cake that I just had to try out, and I knew strawberries would make a perfect substitution here. I sure do love me some loaf cakes and breads.

There was the Glazed Lemon Blueberry Loaf, and of course my Coconut Lime Banana Bread. One little slice just seems so perfect for a mid-afternoon treat. It's not like cutting a slice of a layer cake and feeling like you're eating a piece of birthday cake.

The texture of this pound cake is so light, fluffy, and moist (again, I hate that word, but it really is!). On top of that, the glaze is just out of this world.

The original recipe suggested using a fruit juice to flavor your glaze, but I thought I'd take one little extra step and make a strawberry puree to make things much more fresh and natural. Nothing better than fresh ingredients, especially when they are finally in season!

If you make this recipe, be sure to snap a picture, upload it to Instagram and tag me (@happyfoodholly) and use the hashtag #inspiredbyholly
OTHER STRAWBERRY RECIPES I'M LOVIN' AROUND THE WEB:
Strawberry Chocolate Breakfast Parfaits from Spend with Pennies
Healthy Strawberry Oatmeal Bars from Well Plated
Strawberry Mimosas from Crazy for Crust

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Strawberry Pound Cake with Strawberry Glaze. One of the most delicious, moist, and decadent afternoon cakes I've ever had! // Happy Food Healthy Life

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This light and fluffy cake is jam-packed with fresh strawberries in every single bite, making this the perfectly sweet addition to any special occasion. So I think I'm on a kick. First there were Chocolate Coffee Cheesecake Strawberries on Valentine's Day. And then we celebrated my blogiversary with Chocolate Covered Strawberry Cupcakes.

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You're going to love eating these Carrot Cake Muffins for breakfast. Especially since they are topped with a cream cheese frosting and walnuts!
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It's that time of year when I want to make carrot cake EVERYTHING. My dad loves carrot cake, and since this is his birthday month, I tend to get nostalgic and want to make all the carrot cake recipes.

From this classic carrot cake, to this over the top (but insanely delicious) Carrot Cake Cheesecake Cake, I can't stop.

Today though, how about carrot cake for breakfast. I mean, after all, they are muffins. And muffins are breakfast food. Even when they are topped with a big dollop of cream cheese frosting. Oh wait, I should call it a glaze to make it more breakfast friendly.

Yes. Carrot Cake muffins with a cream cheese glaze. And walnuts. For protein of course!

Now that I have devoured this whole batch of muffins, I guess I'll bake up some of these Carrot Cake Cupcakes next!
A few tips about making these Carrot Cake Muffins:

Spray a muffin tin with baking spray. You don't need to use liners for these muffins!

If your batter is really thick, don't worry, it should be! Don't overbeat it.

Use a large cookie scoop (I like this one) to portion out your muffin batter so they are even. This recipe makes 10-12 muffins!

Let your muffins cool COMPLETELY before adding the glaze!

Store muffins in an airtight container in the refrigerator for best results. You'll want to keep that cream cheese frosting chilled. If you're skipping the frosting (glaze, I'm sorry), you can store these at room temperature.

I created a fun little group on facebook and I'd love for you to join in! It's a place where you can share YOUR favorite recipes, ask questions, and see what's new with Shugary Sweets (so that you never miss a new recipe)! If you'd like to check it out, you can request to join HERE.

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Prep Time: 15 minutes

Cook Time: 20-24 minutes

Ingredients:

Directions:

MAKING THIS RECIPE? Share it with me on Instagram using the hashtag #ShugarySweets so I can see what you're cooking up in the kitchen!

If you're on the hunt for other unique CARROT CAKE recipes, be sure to check out this Carrot Cake Roll from Dorothy. Her cake roll recipes are top notch! Or maybe you want to try these Carrot Cake Cookies from Maria. I love that she even added a Cream Cheese glaze to the top! Finally, think outside the box and make a batch of this Carrot Cake Fudge from Jocelyn. How adorable would this be on your Easter dessert table!?!

**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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You're going to love eating these Carrot Cake Muffins for breakfast. Especially since they are topped with a cream cheese frosting and walnuts! Be sure to sign up for my email ...new recipes in your inbox! It's that time of year when I want to make carrot cake EVERYTHING.

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Vegan Chocolate Mousse

Here's a video that shows you how to make it:

INGREDIENTS

Servings: 3

1 can reserved chickpea water (aquafaba)

½ cup dark (vegan) chocolate, melted and cooled slightly

2 tablespoons of sugar

1 teaspoon vanilla

PREPARATION

# In a medium-sized bowl, beat aquafaba until stiff peaks form.

# Gently fold in melted chocolate, sugar, and vanilla, being careful not to overmix.

# Distribute mousse into 3 cups and chill for at least 3 hours, ideally overnight.

# Garnish with fresh strawberries or fruit of choice.

# Enjoy!

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Servings: 3 1 can reserved chickpea water (aquafaba) ½ cup dark (vegan) chocolate, melted and cooled slightly 2 tablespoons of sugar 1 teaspoon vanilla # In a medium-sized bowl, beat aquafaba until stiff peaks form. # Gently fold in melted chocolate, sugar, and vanilla, being careful not to overmix.

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Boccone Dolce is a gorgeous meringue cake - layers of thick, crunchy meringue, lightly sweetened whipped cream, pumped full of fresh berries and of course plenty of chocolate! Also, because this cake is made with meringue, it is naturally gluten free!

Boccone Dolce Cake is fairly simple to make. The layers take some time to dry out/bake in the oven but you can absolutely get that done before and all that will be left is assembly! Also, the berry sauce that it's served with is absolutely not optional.

I've never seen anyone else serve it this way, but Mila was onto something wonderful with her sauce. It takes this crunchy meringue cake to new levels of delicious!

Four years ago, one of my readers, Mila, shared her Boccone Dolce Cake recipe with us and we shared it with you! We've been going back and revisiting some of our old favorites and thought this one deserved an update and a video because it's definitely worth making. Kick up your feet, grab some popcorn and enjoy this new video recipe!

You'll want to Pin this for later! ⬇️

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Boccone Dolce Meringue Cake Video - Natasha's Kitchen

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Boccone Dolce is a gorgeous meringue cake - layers of thick, crunchy meringue, lightly sweetened whipped cream, pumped full of fresh berries and of course plenty of chocolate! Also, because this cake is made with meringue, it is naturally gluten free! Boccone Dolce Cake is fairly simple to make.

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This Zucchini Bread recipe is my grandmother's and a family favorite. Whether it's zucchini season where you live or not, you'll want to pin this recipe and try it out. I promise it will become the only recipe you use!

The women in my family have always enjoyed being in the kitchen, cooking and baking. I love making new recipes that I just discovered, but there's something to be said for tradition, too. My grandma loved to cook and bake for her family, and she had several beloved recipes.

Thankfully we still have a lot of them, including this - her famous zucchini bread. For all I know it could be an old Betty Crocker recipe, but to me, it will always be hers. It IS published in her church's cookbook after all! I hope you enjoy it as much as we do.

Feel free to add your own touches to this recipe. It's great with shredded coconut, lemon or orange zest, or especially with chopped walnuts!

The BEST Zucchini Bread EVER

For more delicious quick bread recipes, try these:
Pumpkin Apple Bread Banana Split Bread Gingerbread Muffins Cranberry Chocolate Chip Bread
For all recipes, go HERE.

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Zucchini Bread Recipe - Yellow Bliss Road

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This Zucchini Bread recipe is my grandmother's and a family favorite. Whether it's zucchini season where you live or not, you'll want to pin this recipe and try it out. I promise it will become the only recipe you use! The women in my family have always enjoyed being in the kitchen, cooking and baking.

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- by Adrian Harlan

I'm so excited to give you this recipe today just before Christmas. I literally came up with this recipe in my dreams as I was sleeping. Immediately after I woke up, I wrote it all down and off to my kitchen I went to experiment.

If there's a texture in a cookie that couldn't be more perfect without using eggs and grain flours, these Apple Cinnamon Cookies are it. They have a soft and chewy texture, with fluffy, tender crumbs. They are moist and have a warm apple cake flavor. My father-in-law who does not eat Paleo and is here visiting, ate 4 cookies as soon as they came out of the oven, and said these are the perfect cookies to enjoy alongside his morning coffee everyday.

If you ever tried to bake anything made without gluten, you know how hard it is to create the right texture without using eggs as well. In this recipe, the applesauce replaces the need for adding eggs and it gives these cookies structure. Although applesauce usually has a mild flavor, it enhances the flavor of these apple cookies beautifully.

Flaxseed meal is also used, and the meal gives these cookies a more traditional wheat-flour taste. As for the small amount of coconut flour used, it helps absorb the moisture from the applesauce, coconut oil and other wet ingredients.

Spiced with cinnamon, sweetened lightly with raw honey, and baked literally to perfection ♥ I hope you guys love these cookies as much as my family does.

I wish you all a Merry Christmas and all the best wishes this holiday season.

If you like this recipe and would love to have over 100 more savory dessert recipes made with real, nutrient dense ingredients, be sure to check out my new cookbook that was just released.
Click on the cover below to learn more about it.

Apple Cinnamon Cookies (gluten/grain/dairy/egg-free)

⅓ cup (55g) grated peeled apple*

4 tablespoons (66g) unsweetened apple sauce

4 tablespoons (46g) melted coconut oil

4 tablespoons (100g) raw honey (or maple syrup)

2 teaspoons (7g) vanilla extract

1½ cups (171g) blanched almond flour

1 tablespoon (8g) coconut flour

1 tablespoon flaxseed meal

½ teaspoon ground cinnamon plus more for sprinkling on top

½ teaspoon baking soda

¼ teaspoon salt

1. In a large bowl, mix the grated apple, apple sauce, coconut oil, honey and vanilla extract.

2. In a separate bowl, mix the almond flour, coconut flour, flaxseed meal, cinnamon, baking soda and salt.

3. Using a rubber spatula, gently mix the wet and dry ingredients together just until combined. Do not over mix.

4. Cover bowl and refrigerate dough for 30 minutes.

5. Preheat oven to 350°F and line a cookie sheet with parchment paper.

6. For each cookie, spoon about 1½ tablespoon of the chilled dough onto the prepared baking sheet, placing each 2-inches apart (I use a medium cookie scoop). Flatten each cookie slightly with the palm of your hand, then sprinkle the top with ground cinnamon.

7. Bake for 15 minutes or until the top and bottom start to turn brown.

8. Set sheet on a wire rack to cool.

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Apple Cinnamon Cookies (Paleo, Gluten-free, Vegan)

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by Adrian Harlan I'm so excited to give you this recipe today just before Christmas. I literally came up with this recipe in my dreams as I was sleeping. Immediately after I woke up, I wrote it all down and off to my kitchen I went to experiment.

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Dessert is ready in 30 minutes with these Glazed Peach Hand Pies! The flaky crust and spicy cinnamon filling are the perfect combo in a hand pie, plus they're baked not fried!
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I'm often scrambling when my kids ask for dessert. Odd, right? You would think our house would have trays of cookies and cakes and fudge just laying around. But reality is, I usually only bake once a week. And it's often around events, so that treats aren't sitting around for me to eat. Especially during the school year when I'm home alone with dessert on the counter, begging to be eaten.

But in the summer, I find that with all the kids in and out during the day, the extra cookies and candies get eaten by others. So at dessert time, there is nothing but ice cream in the freezer.

If you're looking for a dessert that is quick to whip up, but can also impress family and friends, these Peach Hand Pies may just be your answer. With 5 simple ingredients, and NO FRYER needed, you can have the comfort of a a peach pie, with the convenience of a cookie! And there won't be any left just lying around because they will be gobbled up quickly!

Last year I made a homemade Apple Hand Pie recipe, and it's quickly become one of my most popular recipes on the blog! The mouthwatering apple pie filling is incredible! Today's recipe for peach pie uses a simple can of pie filling with an addition of cinnamon to give it a little more depth in flavor. It was perfect. If you have a homemade peach pie filling, feel free to use that too! I took a knife and fork and diced up the canned peaches in the filling so they fit nicely in the center of the hand pies! Be sure to watch the video for complete instructions!

Now I know where they get the saying...."easy as pie."

I created a fun little group on facebook and I'd love for you to join in! It's a place where you can share YOUR favorite recipes, ask questions, and see what's new with Shugary Sweets (so that you never miss a new recipe)! If you'd like to check it out, you can request to join HERE.

Be sure to follow me on Instagram and tag #shugarysweets so I can see all the wonderful SHUGARY SWEETS recipes YOU make!

Connect with Shugary Sweets! Be sure to follow me on my social media, so you never miss a post!
Sign up to receive an email in your inbox for each new recipe: FREE EMAIL SUBSCRIPTION
Prep Time: 10 minutes

Cook Time: 15 minutes

Ingredients:

Directions:

MAKING THIS RECIPE? Share it with me on Instagram using the hashtag #ShugarySweets so I can see what you're cooking up in the kitchen!
Love today's PEACH Hand Pie recipe? Here are a few other delicious favorites....
Peach Pie Bars: a delicious sheet pan of peach pie, without the hassle of a crust!

Snickers Pie: one of my favorite summertime treats...this frozen pie is always a hit!

Strawberry Pie Bars: canned pie filling with a cream cheese glaze makes a great treat!
Love today's Hand Pie recipe? Check out these delicious pies from my friends... **There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**
**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Dessert is ready in 30 minutes with these Glazed Peach Hand Pies! The flaky crust and spicy cinnamon filling are the perfect combo in a hand pie, plus they're baked not fried! Be sure to sign up for my free email subscription...new recipes in your inbox CLICK HERE TO PIN IT FOR LATER I'm often scrambling when my [...]

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This outrageous lemon lovers trifle is a dessert filled with citrus deliciousness. It starts with a lemony pound cake that's brushed with a lemon laced simple syrup. The pound cake is layered with fluffy lemon cream and whipped cream then crowned with lemon slices. It's outrageously delicious!

I am a huge fan of trifles both sweet and savory. They fall into the category of "edible centerpieces" in my cookbook. I have several over-the-top dessert versions here on my blog. There's strawberry cheesecake trifle, raspberry-lemon cheesecake trifle, and for the chocolate peanut butter fans my chocolate peanut butter brownie trifle and a red velvet white chocolate cheesecake trifle. When spring blooms so does this outrageous lemon lovers trifle. It's a happy flavor combination that's spectacular for any special occasion such as a bridal or baby shower, girls night, Easter, Mothers Day, a backyard picnic, church potluck and beyond. I begin with a lemon lovers pound cake or my lemon burst buttermilk cake. If you're pressed for time with no time to bake, you could use a lemon or vanilla cake from your local bakery in a pinch.

It should be made and assembled in advance and thoroughly chilled to allow the flavors to become even more robust. It's a happy dessert for an outrageously happy occasion.

You may also like: Lemon Ice Box Pie, Lemon Burst Poke Cake, Lemon Chiffon Cheese Bars, Lemon Layer Cake, Lemon Whippersnaps, Lemon Crumb Cake.

Outrageous Lemon Lovers Trifle

1 Lemon Lovers Pound Cake, cut into 1-inch cubes {Or, Lemon Burst Buttermilk Cake)

½ cup granulated sugar

½ cup fresh lemon juice

1 (2.7 oz) box Dream Whip

3 cup very cold whole milk, divided

2 (3.4 oz) boxes instant lemon pudding mix

16 oz frozen whipped topping OR 4 cups fresh sweetened whipped cream

2 Tbsp grated white chocolate

Lemon slices and sprigs of fresh mint for garnishing

1. In a small saucepan over medium-high heat the granulated sugar and lemon juice together. Stir until the sugar is completely dissolved then set aside to cool.

2. In the bowl of a stand mixer whip together the Dream Whip [The box contains 2 envelopes use both] and 2 cups of cold whole milk. Whip for 5 minutes or until soft peaks form.

3. Add both packages of lemon pudding and the remaining 1 cup of whole milk. Whip for 2-3 minutes until thickened.

4. To assemble, Divide the cubed cake in half. Begin with a layer of cubed cake on the bottom of the trifle bowl. Brush with ½ of the lemon syrup. Add a layer of lemon cream and ½ of the whipped cream. Repeat with cake, brush with lemon syrup, lemon cream ending with whipped cream.

5. Sprinkle the top with grated white chocolate and garnish with lemon slice and fresh mint if desired.

6. Chill thoroughly for at least 4 hours prior to serving.

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This outrageous lemon lovers trifle is a dessert filled with citrus deliciousness. It starts with a lemony pound cake that's brushed with a lemon laced simple syrup. The pound cake is layered with fluffy lemon cream and whipped cream then crowned with lemon slices. It's outrageously delicious!

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This Lemon Zucchini Cake is definitive proof that lemon and zucchini belong together! Beautifully moist and undeniably delicious, this easy cake is topped with a lemon glaze that will keep you coming back for one more slice. An excellent way to use up that zucchini from your garden!

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Every year I meticulously plan my garden with one goal in mind - eating ALL the veggies! I don't know why, but fruits and veggies from your own garden always taste so much better. Plus, my kiddos will actually pick and eat straight from the garden much better than anything I put on their plate.

My tomatoes are growing like gangbusters because of the crazy heat wave we had last week. 103-109 every day for a WEEK! It was awful. I kept praying that my air conditioner wasn't going to break because it was literally running non-stop. It's about 15 years old and I keep seeing our neighbors replacing theirs and it's got me worried for sure...

Anyways, I have been waiting ever so patiently for my first zucchini to be ready so that I could make this amazing cake for you and it finally happened! I've got several more almost ready and I'm so excited because I live for zucchini recipes during the summer.

This cake is something special, really, in so many ways. One, it's made with olive oil. Yes, you can totally sub in canola or vegetable oil but if you have it, try it with olive oil, it's really fantastic.

Two, it's summer time and I'm a little lazy during this season, so I make the cake in a loaf pan. No layers, no frosting, no fuss. We could even call this bread if we need to feel better about it ;) In fact, I'm feeling so good about it, I'm eating a slice right now with a cup of coffee for breakfast. Boom! Bonus that I can eat it with my hands, no fork required.

Three, this cake is denser and moister than most other cakes. I made it just yesterday and between the four of us, there's maybe one or two slices left from the entire loaf. It's just irresistible.

Four, I used Almond Breeze Vanilla Almondmilk making it dairy free. HALLELUJAH! The vanilla almondmilk adds a lovely vanilla flavor that complements the cake but you can use the original flavor if you have that one on hand.

I add lemon juice and zest to the lemon zucchini cake batter to really brighten up the flavor. I also think that lemon and zucchini are incredible together. The glaze is super simple, a combination of powdered sugar and lemon juice. Just mix to your desired consistency and then drizzle all over the top.

The cake is not exceptionally sweet so the glaze is a really nice addition. You could even add a little lemon zest to the glaze if you want to amp up the lemon flavor.

This recipe is really so easy and perfect for summer. Reece has already asked when we're making Lemon Zucchini Cake again... I asked him to go look in the garden for a ripe zucchini ;)

Love lemon as much as I do? Try out these great recipes!
Lemon Whippersnaps Skinny Lemon Muffins Lemon Drop Bars Skinny Lemon Raspberry Cheesecake Trifle
For all cookie recipes, go HERE.
For all dessert recipes, go HERE.
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Have a great day!

Disclosure: This recipe is sponsored by Almond Breeze. Thank you for supporting the brands that make Mom On Timeout possible!

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This Lemon Zucchini Cake is definitive proof that lemon and zucchini belong together! Beautifully moist and undeniably delicious, this easy cake is topped with a lemon glaze that will keep you coming back for one more slice. An excellent way to use up that zucchini from your garden! Let's be friends!

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A traditional homemade German Chocolate Cake made from scratch with layers of moist and delicious chocolate cake and topped with lots of a rich coconut and pecan frosting!
Any time I share a cake recipe with you guys, it's always a great day! I just love cakes, they make me happy. As a matter of fact, whenever there's a family gathering, I always volunteer myself to bring dessert, just so that I can make a cake or a trifle. One of my favorite cakes is German chocolate cake. I don't make it often, but when I do, it's a really good day, heck it's a good week if I don't give it away to family or friends, because I'll be eating from it the whole week.

The chocolate cake is my usual buttermilk chocolate cake that I use all the time. I even used this recipe for my red velvet cake and modified it a bit. What can I say, it's a no fail recipe and it always comes out perfect time after time. Why mess with a good thing. The only thing I did do different is cut out the sugar a bit in the cake by 1/2 cup only because there's plenty of sugar in that coconut pecan frosting.

Which is what this cake is all about, that coconut pecan frosting. I seriously could eat that on its own, no cake needed, it's just that good. I mean it has two of my favorite ingredients, coconut and pecans. You just can't go wrong.

I've made this cake many times before, and I've made it in different pans, but I prefer this 3 layer cake most of all just because I think it looks prettier. You can however make it in a 9×13 inch pan, though I would still cut it in half to make it into a 2 layer cake because you do want this frosting incorporated throughout the cake.

I really hope you give this cake a try, it really is simple to make, basic cake ingredients, but if you follow the recipe exactly you will end up with one of the most moist, tender and fluffy cakes. Trust me, it's really worth your while.

Check out the video!

If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!

Amount Per Serving (196 g)

Polyunsaturated Fat 8.742g

Monounsaturated Fat 11.595g

More delicious recipes from my kitchen
Tres Leches Cake Red Velvet Cake with Cream Cheese Frosting Carrot Cake Easy Tiramisu

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A traditional homemade German Chocolate Cake made from scratch with layers of moist and delicious chocolate cake and topped with lots of a rich coconut and pecan frosting! Any time I share a cake recipe with you guys, it's always a great day! I just love cakes, they make me happy.

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This easy Strawberry Nachos recipe with crispy cinnamon sugar tortilla chips, whipped cream, and juicy strawberries is the most delicious summer dessert!

Strawberry season is just around the corner and I'm seeing strawberries recipes everywhere! It's making me so excited for summer. A couple of years ago I saw a photo in a magazine for strawberry nachos at a strawberry festival in California and I've wanted to make them ever since. Not only do the strawberry nachos look beautiful, they are so good to eat. We like them even more than strawberry shortcake!
Disclaimer: Please note that some of the links below are affiliate links.
Heat vegetable oil in a frying pan over medium heat and fry flour tortillas on both sides until golden.

Place the fried tortilla on paper towels and sprinkle both sides with cinnamon sugar.

Cut the tortillas into triangles. Chop a couple of triangles into small bits for garnish.

Set several small strawberries aside. Cut the remaining strawberries into small pieces. Sprinkle with granulated sugar and stir. Allow the strawberries to sit for about 10 minutes and then stir again.

Keep the cinnamon chips, whipped cream, and strawberries separate until ready to serve. Fill a paper berry basket or paper berry basket with cinnamon sugar tortilla chips. Top with whipped cream and sugared strawberry pieces. Sprinkle with cinnamon chip bits and place a few whole strawberries on the top.

WATCH my video above to see the recipe in action

More Strawberry Recipes For A Delicious Summer:
No Bake Strawberry Cheesecake Strawberry Sauce Strawberry Pecan Pretzel Salad

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Strawberry Nachos with Cinnamon Chips - The Gunny Sack

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This easy Strawberry Nachos recipe with crispy cinnamon sugar tortilla chips, whipped cream, and juicy strawberries is the most delicious summer dessert! Strawberry season is just around the corner and I'm seeing strawberries recipes everywhere! It's making me so excited for summer.

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This Berry Mascarpone Layer Cake has layers of fluffy vanilla cake, fresh berry filling and mascarpone whipped cream frosting! It's light, fruity and perfect for spring!

I never really realized how much of an effect caffeine has until I stopped drinking it recently. As part of the IVF process, caffeine isn't really recommended so I've been doing my best to not drink it. Since soda has less caffeine than coffee, I'll have a little if I'm desperate. I'd rather have coffee though. 🙁 Much more yummy.

Point is though - the lack of a picker-upper is brutal! And the tiredness is making me crave a way to increase energy so now I just want to eat all the carbs and sugar, which I'm also avoiding. Sometimes I feel like I just can't eat anything. It's not a good situation. I've gotta find a way to muster up some energy!

My go-to move right now is to play some of my favorite music and dance around while working. Gets the blood flowing and pumps me up. 🙂 Yay for 90s music! That's my era.

And this is my cake.

Boy, do I love this cake! Fresh berries are some of the best things ever and we've had them galore for the last month or so. I can't get enough of them! Especially the blueberries and strawberries. I just want to eat a carton at a time. And I can eat fruit - yay! 🙂

This cake starts with a moist and easy vanilla cake. The batter is so easy to put together, you could simply use a whisk to combine everything if you wanted. I always love a good stand mixer - it takes the work out of it for you - but you could do it by hand. Just combine the dry ingredients and wet ingredients separately, then add them all together with a little water. Done! Plus, the ingredients are all nice and straight forward. Rock on.

Then there's the berry filling. You could almost think of it as a homemade jam, but not quite as thick. I used an even mix of strawberries, blueberries and raspberries, but you could use whatever combo you like. The berries are purred in a food processor, then cooked over heat with some sugar and cornstarch. The heat reduces the liquid a bit and the cornstarch helps thicken everything. Once it's cooled, you've got the perfect berry filling!

The mascarpone whipped cream frosting is used both to add to the cake filling and to frost the cake. I love how light this frosting is! You basically make whipped cream and add mascarpone cheese to it. The mascarpone flavor is lighter than a more straight forward mascarpone frosting, but this version runs much less risk of getting a super soft mascarpone frosting. Just be sure to add the full amount of powdered sugar to make sure the frosting stays stable. It makes a great addition to the cake and keeps things light and fresh!

The final cake is perfect for spring, Easter and all through the summer! It was a huge hit!
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Berry Mascarpone Layer Cake

Ingredients:

Directions:
This post contains affiliate links.
Enjoy!

You might also like:

Berries and Cream Cupcakes

Strawberries and Cream Cheesecake Cake

No Bake Berry Vanilla Cheesecake

Fresh Berry Vanilla Layer Cake

Triple Berry Trifle
Berry Lemon Cheesecake Cookie Cups

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Berry Mascarpone Layer Cake - Life Love and Sugar

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This Berry Mascarpone Layer Cake has layers of fluffy vanilla cake, fresh berry filling and mascarpone whipped cream frosting! It's light, fruity and perfect for spring! I never really realized how much of an effect caffeine has until I stopped drinking it recently. As part of the IVF process, caffeine isn't really recommended so I've ...

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These bite-size truffles require only three ingredients. Yes, 3! That's it. And they look quite impressive and might give people the impression that you spent hours in the kitchen whipping up these little beauties.

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Print Recipe
Why slave over a pie when you can whip up some pie bites in no time?! These Cherry Cheesecake Pie Bites are sooo good, and perfect when you've got a bunch of people to make treats for!

Skip the homemade pie crust and cut out rounds from store-bought pie dough instead for an easy fix. All you need to do from there is pile in your pie filling, seal them up and bake away! Dip in the almond glaze for a dessert to remember!

Shared Food

For the pie bites:

2 packages refrigerated pie crusts (4 crusts total)

8 ounces cream cheese, softened

1/4 cup sugar

1 egg, room temperature

1 can cherry pie filling

1 egg, lightly beaten with 1 teaspoon water for egg wash

Sugar for sprinkling

For the almond glaze:

1 cup powdered sugar

2 tablespoons water

1/2 teaspoon almond extract

1. Preheat the oven to 425 degrees and line two baking sheets with parchment paper. Unroll the refrigerated pie crusts one at a time and use a 4 1/2-inch round cookie cutter to cut out as many circles as possible. Lay these out on your prepared baking sheets.

2. In a large bowl, beat together the cream cheese, sugar, and egg until smooth. Transfer this to a ziploc bag with the corner cut off. In the middle of each pie crust dough round, pipe about 1 tablespoon of cream cheese mixture. Spoon 1 or 2 cherries with sauce on top. Fold the pie dough over into an empanada shape, sealing together the edges with a fork. Poke a couple of small vents into each cherry pie bite with a fork, brush it with egg wash, and sprinkle it with sugar.

3. Bake the bites for 14 to 15 minutes, or until deep golden brown. Remove to a cooling rack to cool. Whisk together the powdered sugar, water, and almond extract, and pour into a dip bowl. Serve the cooled bites and dip together.

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Cherry Cheesecake Pie Bites Are Perfectly Dippable and Easy to Whip Up!

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Why slave over a pie when you can whip up some pie bites in no time?! These Cherry Cheesecake Pie Bites are sooo good, and perfect when you've got a bunch of people to make treats for!Skip the homemade pie crust and cut out rounds from store-bought

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Print Recipe
Just as American as apple pie is Jello! No 4th of July party should go without it! Of course this recipe will have the colors that we all love!

Red, White and blue in a jiggly treat that screams 4th of July! As simple as it looks and just as patriotic too!

1 (6 ounce) box red Jello

1 (6 ounce) box blue Jello

1 (14 ounce) can sweetened condensed milk

2 (1 ounce) envelopes Knox unflavored gelatin

Water

1. For each flavor, dissolve one box of Jello in 2 cups of boiling water. Pour into two separate 9x13" pans and chill for at least 3 hours, or overnight.

2. After chilling the flavors, cut them into small squares. Mix both colors of Jello squares in one 9x13" pan. In a separate bowl, sprinkle 2 envelopes of unflavored gelatin into 1/2 cup cold water. Let the gelatin expand in the water for a few minutes, then add 1 1/2 cups boiling water and whisk together until the unflavored gelatin dissolves.

3. Mix in the can of sweetened condensed milk, stir and let cool at room temperature. Once the milk mixture has cooled, pour over Jello squares in the 9x13" pan. Chill for a few hours until set up. Cut into blocks or shapes and serve.

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Support the Red, White & Blue with 4th of July Jello for Your Backyard Bash!

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Just as American as apple pie is Jello! No 4th of July party should go without it! Of course this recipe will have the colors that we all love!Red, White and blue in a jiggly treat that screams 4th of July! As simple as it looks and just

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Peaches & Cream Dump Cake - made with just 6 ingredients and perfect for feeding a crowd!

Yesterday was my sister's birthday, and we did something we haven't done in a long time. We went out to dinner with her to celebrate! Sounds like no big deal, right? People go out to celebrate birthdays all the time! And we used to be those people.....before we had 5 kids between us....!

I'm not sure what got into us, or why we thought it was a good idea, but we decided to meet at Olive Garden at 5:30. Plenty of time before the kids' bedtime, and with four adults to our five kids, we figured we'd have things under control. All I can say is WE WERE WRONG!

From the minute we pulled in next to them, it was clear that the kids were excited. And not just ours....theirs, too! Then came the 15 minute wait to get seated, during which the kids chased each another in circles, and the additional 15 minute wait to order our food, followed by 15 more minutes until our food actually showed up at the table. The kids all ate a few bites and then decided they were tired of sitting down....so within minutes they were up and chasing each other in circles. Again.

Of course, we didn't just let them run wild....we pretended to have things under control and made them sit back down! Which worked for about 5 minutes, until they slowly started creeping up out of their chairs, needing to use the bathroom, wanting to play on our phones, asking if we would please please please tell them the baby's name, running up and down the mini set of stairs that set our table off from the rest of the restaurant....

Needless to say, our dinner was somewhat distracting. (Not just for us, but for everyone around us!) And this was all before dessert. Yes, at the last minute, when we felt like we couldn't possibly stay a moment longer, my sister's birthday dessert arrived at the table. And it was at that moment that I wondered why we hadn't just stayed home, ordered pizza, and whipped up a dump cake. It would have been easy, delicious, and possibly even enjoyable....! (Oops- did I just say that outloud!?)

Peaches & Cream Dump Cake

Also be sure to check out my Banana Split Dump Cake recipe!

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Peaches & Cream Dump Cake - made with just 6 ingredients and perfect for feeding a crowd! Yesterday was my sister's birthday, and we did something we haven't done in a long time. We went out to dinner with her to celebrate! Sounds like no big deal, right?

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Marshmallows are a longtime family favorite. Often considered a staple for camping trips, hot cocoa, Thanksgiving classics, and desserts, these sugary treats aren't doing you any favors. Even though marshmallows are fat-free, they are packed full of refined sugar.

How to Make Marshmallows That Are So Healthy You Can Eat as Many as You Want

One regular marshmallow contains about 4 grams of added sugar. But as many of us know, very rarely do we eat a single marshmallow. For instance, a cup of mini marshmallows for a desert recipe or to top hot chocolate contains a whopping 29 grams of sugar. This translates to over 400 empty calories and exceeds the recommended daily amount by nearly 10 grams. Yikes!

Health Risks of Refined Sugar

Preliminary studies have linked diets high in refined sugars to negative effects on the brain such as declined neuroplasticity and memory ability. Plus, the greater percentage of your diet that's filled with large amounts of sugary foods, the less room in your diet there is for vegetables, fruits, and whole grains.

Refined sugar (sucrose) and high fructose corn syrup have also been directly related to long-term health problems. In fact, eating too much processed sugar has been linked to the following:

Healthy Marshmallow Recipe

These fluffy honey-sweetened homemade marshmallows will deliver all the flavor but none of the health-compromising refined sugar. Plus, these can be made in a coconut or chocolate version (see below) based on the recipes plans or preferences. This simple recipe will make you wonder why you ever bought marshmallows at the store. But remember, sugar that comes from whole foods like honey or fruit is still sugar, so remember to eat these as a treat, not a regular snack.

Ingredients

1 1/2 tbsp. grass-fed gelatin (or agar agar for a vegan option)

1/2 cup cold water

1/2 cup honey

1/8 tsp. salt

1/2 tsp. vanilla extract

Instructions

1. Lightly grease a loaf pan. Then cover with parchment paper (with enough to hang over the sides of the pan one way), then grease the parchment paper.

2. Put ¼ cup of water in a medium bowl (or in the bowl of a mixer with attached whisk) , and sprinkle the gelatin over the water. Set aside to soften.

3. In a small pot, place the honey, salt, and the other ¼ cup of water. Heat on medium heat. Using a candy thermometer, bring the mixture to 240 degrees. (Because this is such a small amount of liquid, I had a hard time getting an accurate temperature. You can also test it by dribbling a little of the liquid into a bowl of ice cold water. It should be in the candy stage of forming little soft balls when cooled in the water and taken out. It takes about 7-8 minutes to reach this temperature. ). Remove from the heat as soon as it's at the right temperature.

4. Using a hand mixer on low, very carefully mix in the hot syrup into the gelatin mixture by pouring the hot syrup in a drizzle down the side of the bowl. Once it's all combined, add the vanilla and increase speed to high. Beat for 12- 15 minutes, or until the mixture is thick and fluffy (it will look like marshmallow fluff). Scrap into the prepared pan and leave, uncovered, for 4-12 hours to dry. It's just about perfect in my climate when left overnight. Cut into squares, serve as is.

Coconut Version: Toast about ½ cup of coconut flakes, unsweetened. Sprinkle ½ of it on the bottom of the pan, scrap in the marshmallow mixture, and sprinkle with the rest of the coconut flakes.

Cocoa Version: Roll finished and cut marshmallows in cocoa powder.

SOURCES
http://www.thenourishinggourmet.com/2011/08/fluffy-honey-sweetened-homemade-marshmallows.html A quick note from our founder-
Over the past year, my friend Dave at PaleoHacks has been working on a secret cookbook with world-renowned Le Cordon Bleu chef Peter Servold.

Well, today this new this new incredible Paleo Cookbook is finally available to be shipped right to your door for FREE

That's right - as a special launch promotion, we're offering our brand new Paleo fat loss cookbook to you for free (Chef Pete lost 60 lbs using these recipes!) - All you have to do is just cover a small shipping cost (international shipping is a bit more).

Get your FREE copy of Paleo Eats Here. (Grab this today, because we only ordered a small batch of these cookbooks for this freebie promotion, and they will sell out FAST!)
-> Get The Free Cookbook

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How to Make Marshmallows That Are So Healthy You Can Eat as Many as You Want

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Marshmallows are a longtime family favorite. Often considered a staple for camping trips, hot cocoa, Thanksgiving classics, and desserts, these sugary treats aren't doing you any favors. Even though marshmallows are fat-free, they are packed full of refined sugar. One regular marshmallow contains about 4 grams of added sugar. But...More

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How was your first official weekend of summer? What did you do? ☀

While Kevin was at the beach with his friends doing normal summer things like riding jet skis and drinking orange crushes, I was slowly packing all 15,983 fragile food props that I own. (And simultaneously regretting buying every-single-one.)

If that sounds like a nightmare to you... it was.

Yep, we are officially moving! Kevin got a new job in Philadelphia and we found an adorable house. I am thrilled to finally work in a kitchen larger than a small closet and to move back to where I was born and raised. Though I'll miss you charm city!

Alright, let me present you my new favorite snack. These healthy strawberry banana popsicles are summer on a stick. They're a snap to make and just what the doctor ordered as the temps rise. Turn off that oven, crank up the AC, and go get yourself an ice pop mold.

Bonus: only 3 ingredients needed to make them!! Music to my ears.

Bonus #2: they're obnoxiously PINK.

Here is the popsicle mold that I own. Durable, inexpensive, and dish-washer safe. If you don't want to buy it online, I've seen these popsicle molds (or similar brands) at Target, Walmart, William's Sonoma, and Bed Bath & Beyond.

If you've tried my skinny strawberry banana milkshakes, chances are you loved them. These pretty-in-pink popsicles are similar in both fruity taste and creamy texture.

You only need 3 healthy ingredients to get the job done - strawberries, a frozen banana, and juice. My favorite juice to use for these fruity pops is pineapple juice; it pairs wonderfully with the sweet strawberries and creamy bananas to make a tropical tasting pop. Alternatively, you could use freshly squeezed orange juice.

I like to use a frozen banana because it gives the popsicles an unbelievably creamy texture, without the need of high-fat dairy. Simply peel a ripe banana, slice into chunks, and freeze. Blend with 12 large strawberries, a little juice, pour into ice pop molds and freeze.

Yup yup, that's it.

Because it's me, I accidentally made these pops on the hottest day of the week. And it was unbelievably hard to stop myself from eating ALL six popsicles before I shot this post.

Clean eating popsicles that kids (and you!) will love. And you can actually feel good about eating them. Uh, all 6 of them. I'm not judging.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. ♥

Recipe Notes:

Taste the mixture before freezing. If you prefer the popsicles to be sweeter, you can add a bit of honey. If your strawberries and banana are ripe, you shouldn't need additional sweetener.

Did you make a recipe?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© Sally's Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Try my Skinny Strawberry Banana Milkshakes next!

See more gluten free recipes.

See more vegan recipes.

See more frozen treats.

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3 Ingredient Strawberry Banana Popsicles. - Sallys Baking Addiction

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How was your first official weekend of summer? What did you do? ☀ While Kevin was at the beach with his friends doing normal summer things like riding jet skis and drinking orange crushes, I was slowly packing all 15,983 fragile food props that I own. (And simultaneously regretting buying every-single-one.)

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This Carrot Cake Cheesecake Cake is a showstopper! Layers of homemade carrot cake, a cheesecake center and it's all topped with a delicious cream cheese frosting!
Be sure to sign up for my email...new recipes in your inbox! CLICK TO PIN IT FOR LATER
I have a rough job. Making cakes. Eating cakes. Making more cakes so they are just perfect for you.

Today's recipe for Carrot Cake Cheesecake Cake had to be just right. I've got a reputation on the line here, haha, and I want you ALL to make this as your Easter dessert! It's a show stopper of a cake, but so worth it. The layers of carrot cake would be delicious enough on their own. But I snuck in a thick, gorgeous cheesecake in the center. I've covered this in a massive amount of cream cheese frosting. You're welcome!

Now that my kids are all older, we don't have the egg hunts of years past. There is no "bunny" visiting our house anymore. So in addition to going to church in the morning (the real reason to celebrate Easter after all), I love coming home to a nice family dinner and finishing with a grand dessert!

In the past few years, it seems carrot cake is always on the menu. From a traditional classic carrot cake...to this carrot bundt cake, or these carrot cake cupcakes, you just can't go wrong. But with my obsession of all things carrot cake, I had to go and out do myself. I have no idea what I can possibly do next year to improve the carrot cake, but for now, let's talk about today's Carrot Cake Cheesecake Cake!

Let me tell you a few tricks to this recipe. It's not easy. It's not hard. It's one of those, "read the directions before you begin" type of recipes. But I'm going to highlight a few things.

Plan making this cake a day in advance. I made the cheesecake one night, then the next morning I baked the cake layers. In the afternoon I whipped up the frosting and assembled the cake.

When baking the cheesecake, make sure you follow the directions for the water bath. While it doesn't matter so much about cracks on the top (because you wouldn't see them anyway), the added moisture from the water bath helps to keep this cheesecake super soft and delicious!

You can make the cheesecake layer further in advance by wrapping tightly and storing in the freezer until ready to use. I've made it up to a week in advance and kept it frozen until ready to use.

I used my favorite carrot cake recipe, from scratch. But if you want, feel free to use a carrot cake mix. I'll never know! To keep my cake layers thick and even, I use Wilton Bake Even strips. These are amazing and work like a charm EVERY SINGLE TIME. No need to level off the tops of your cake and create waste!

I love adding chopped pecans to my cream cheese frosting. If you prefer a smooth frosting, just sprinkle them on the cake after frosting it. OR, add the chopped pecans to your carrot cake before baking.

Slice yourself the first piece, because this cake will go fast!

Be sure to follow me on Instagram and tag #shugarysweets so I can see all the wonderful recipes YOU make!

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Ingredients:

Directions:

MAKING THIS RECIPE? Share it with me on Instagram using the hashtag #ShugarySweets so I can see what you're cooking up in the kitchen!
I love a good cake. Here are a few of my favorites:
Coconut Poke Cake: such a light dessert, perfect for the holidays after a big meal!

Vanilla Funfetti Layer Cake: nothing says SPRING like a sweet layered cake packed with seasonal sprinkles!

Lemon Cake: layers of homemade lemon cake, topped with sweet lemon curd and creamy frosting!
Here are a few delicious cake recipes from my friends:
**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Carrot Cake Cheesecake Cake - Shugary Sweets

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This Carrot Cake Cheesecake Cake is a showstopper! Layers of homemade carrot cake, a cheesecake center and it's all topped with a delicious cream cheese frosting! Be sure to sign up for my email...new recipes in your inbox! CLICK TO PIN IT FOR LATER I have a rough job. Making cakes.

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This Post May Contain Affiliate Links. Please See Our Disclosure Policy Here.

Give this Soft Lemon Sugar Cookies Recipe Made from Scratch a try for your friends and family today!

You'll love this delicious Soft Lemon Sugar Cookies Recipe Made from Scratch and so will your family. If you're looking for some super tasty cookies to make this summer then look no further, try this great recipe today!

This simple Lemon Sugar Cookies Recipe is easy to make and it's one the whole family will like. These cookies are soft and fluffy with a light flavor that goes perfect with hot summer nights. You'll definitely be making this recipe more than once!

These Lemon Sugar Cookies are one of my personal favorites, they're perfect for summer snacks and my kids can't get enough of them. These are also great to take to parties, BBQs, baby showers, any occasion really.

These cookies don't take long to make and I guarantee everyone will be impressed that you made them from scratch. Every gathering I have brought these to have been a big hit, so be sure to try these at your next party! This is a recipe that both kids and adults will love so it's great for summer pool parties and more, so be sure to give it a try!

Head on over to your local store to grab the ingredients you need and give this delicious Lemon Sugar Cookies Recipe a try today!

Here's what you'll need to make these delicious lemon sugar cookies:

1 cup Butter, cold, cut into cubes
2 cups Sugar
2 Eggs
2 teaspoons Vanilla
1 Tablespoon Fresh Lemon Juice
1 Tablespoon Lemon Zest
3 cups Flour
11/2 teaspoons Baking Powder
¼ teaspoon Baking Soda
½ teaspoon Salt

Here is how you make these amazing lemon sugar cookies:

Cream Butter, Sugar, Vanilla, then slowly add eggs and lemon juice and zest
Combine Flour, Baking Powder, & Salt in a bowl
Slowly add into Butter Mixture and mix well
Roll dough into balls and place on a parchment lined baking sheet
Bake for 10-12 minutes at 350 degrees
Drizzle with Vanilla Icing Mixture

Here is the printable version of this great made from scratch Lemon Sugar Cookies Recipe:

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Soft Lemon Sugar Cookies Recipe Made from Scratch

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This Post May Contain Affiliate Links. Please See Our Disclosure Policy Here. You'll love this delicious Soft Lemon Sugar Cookies Recipe Made from Scratch and so will your family. If you're looking for some super tasty cookies to make this summer then look no further, try this great recipe today!

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This Easy Fruit Pizza is the result of a fruit pizza I tasted at a Pampered Chef party many years ago. What a genius idea! Sugar cookie dough, cream cheese, fresh fruit...what could possibly be better!

It is an especially yummy treat in the summer when fresh fruit is easily available from your own garden or fruit and vegetable stands. We live in an area where there are delicious fresh peaches available in the late summer. I could make a whole fruit pizza with just fresh peaches and it would disappear in seconds. In the fall and winter when berries and peaches are harder to come by, the pizza is also good with bananas and apples with some caramel drizzled over the top. With the sugar cookie and cream cheese base, you really can't go wrong - use whatever fruit and toppings you like!

One of my favorite parts of this recipe is decorating the top! There are so many fun ideas out there for how to decorate a fruit pizza. You can do it the way we did it in this picture, or just google "fruit pizza" on Google Images and go nuts! I loved looking at all the different designs. People are so creative!

The Pampered Chef recipe calls for store bought refrigerated sugar cookie dough. It definitely saves some time doing it this way, but, if I have time, I prefer homemade cookie dough. This cookie dough recipe gives a thicker, softer crust to the fruit pizza and makes it easier to hold on to when eating by hand. If you have leftovers (which is highly unlikely!), be sure to keep the extra Easy Fruit Pizza in the refrigerator. If you like this pizza, you can also try our Easy Low-Fat Veggie Squares - they are like a veggie pizza.

Save Recipe

Ingredients

Instructions

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This Easy Fruit Pizza is the result of a fruit pizza I tasted at a Pampered Chef party many years ago. What a genius idea! Sugar cookie dough, cream cheese, fresh fruit...what could possibly be better! It is an especially yummy treat in the summer when fresh fruit is easily available from your own garden or fruit and vegetable stands.

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Lemon Hand Pies: flaky, baked hand pies with a sweet lemon filling! Don't forget the dusting of powdered sugar on top!
Be sure to sign up for my email...new recipes in your inbox
I thought about starting 2017 with a healthy dinner, or a smoothie recipe, or even a low sugar treat.

But then I thought, who am I kidding? These Lemon Hand Pies have been sitting here waiting to be shared since November!

If you loved my other flavors, including these Peach Hand Pies and these Apple Hand Pies...then you've got to give the lemon a try!

It's up to you how easy you want to make these. For today's recipe I used store bought refrigerated pie crust and canned lemon pie filling. However, if you have the extra time, I highly encourage you to make this homemade lemon curd. It's worth it!!

Unlike my other hand pie recipes, today's recipe does not have a glaze on top. Instead I added powdered sugar, which I think pairs nicely with the sweet lemon filling!

As I sit at my desk and look at my blank calendar for the year, I'd love to hear from you all as to what recipes you'd like to see? Do you have a tried and true family favorite that you want me to try? Email me your recipe (shugarysweets@yahoo.com) and I'd love to try it and share it on the blog! I'm always looking for new inspiration, and I find family recipes are seriously my favorites. There's a reason they become a family favorite...everyone MUST love them!

Happy New Year to all of you! May 2017 bring you joy and happiness!

I created a fun little group on facebook and I'd love for you to join in! It's a place where you can share YOUR favorite recipes, ask questions, and see what's new with Shugary Sweets (so that you never miss a new recipe)! If you'd like to check it out, you can request to join HERE.

Be sure to follow me on Instagram and tag #shugarysweets so I can see all the wonderful SHUGARY SWEETS recipes YOU make!

Connect with Shugary Sweets! Be sure to follow me on my social media, so you never miss a post!
Sign up to receive an email in your inbox for each new recipe: FREE EMAIL SUBSCRIPTION
Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients:

Directions:

MAKING THIS RECIPE? Share it with me on Instagram using the hashtag #ShugarySweets so I can see what you're cooking up in the kitchen!
**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**
**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Lemon Hand Pies: flaky, baked hand pies with a sweet lemon filling! Don't forget the dusting of powdered sugar on top! Be sure to sign up for my email ...new recipes in your inbox I thought about starting 2017 with a healthy dinner, or a smoothie recipe, or even a low sugar treat.

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My husband and I just celebrated our tenth anniversary. I know! Ten years! And I haven't killed him yet!

Or, maybe it should be: Ten years! And he hasn't killed me yet!

Or how about: Ten years! And we're both still alive!

Yeah. I think that last one sounds about right.

How about a little engagement story? Oh, I know, you don't care how I got engaged, but this is quick and it involves food. Kinda.

You see, my husband and I started dating when I was 16 and, well, I was pregnant not too long after I turned 17. A month or so after our sweet baby boy was born, my husband proposed.

We were driving home from somewhere and he just drove right past our apartment.

"Uh, honey? I think you missed your turn," I said, ever so politely to him. And, okay, maybe I was irritated. How did he forget where we lived? Also, I was barely 18 with a newborn baby. Everything irritated me.

"I'm just heading to the store for some ice cream," he replied in a weird tone of voice.

"We don't have room in the freezer for anymore ice cream! We have lots of ice cream at home!"

"But we don't have Butter Pecan ice cream! I want Butter Pecan!" he whined. And, okay, so maybe he didn't whine. Maybe he just stated this in his manly voice.

I proceeded to go on about how Butter Pecan was the worst ice cream flavor ever. In the midst of my rant about ice cream flavors that were not chocolate based, he turned into the parking lot of a golf course that I had worked at the previous summer and parked right where I had told him I loved him for the first time.

"Uh, honey, what the heck are you doing?"

"I think we've got a flat tire." he said in that weird tone of voice that I would one day come to realize was his LYING VOICE.

We both got out, he dropped to one knee, and he proposed.

The end!

I'm sorry. That was long and boring, wasn't it? Well, let me make it up to you with these amazing Butter Pecan Squares. See? See how I tied it all together?

To see how to make this recipe, watch the video below!

I have since matured a wee bit (both in terms of food and just in general) and I've come to realize that anything with the name Butter Pecan is pretty darn delicious. These bars are no exception. They are so buttery, so rich, so sweet, so full of delicious flavor that they will just blow your mind.

They might even have you running around sharing your engagement story with the internet! They're powerful, is what I'm sayin'.

The original recipe called for a box of yellow cake mix, but while I was standing in front of hundreds of box mixes, the Golden Butter cake mix jumped right off the shelf and begged me to take it home. I think it knew that it would fit right in at my house full o' butter.

Enjoy these at room temperature with a fork or eat 'em with your hands right out of the fridge. Either way, they're amazing.

Butter Pecan Squares

Ingredients:

Directions:

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My husband and I just celebrated our tenth anniversary. I know! Ten years! And I haven't killed him yet! Or, maybe it should be: Ten years! And he hasn't killed me yet! Or how about: Ten years! And we're both still alive! Yeah. I think that last one sounds about right.

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INGREDIENTS

2 large, ripe avocados, cubed

3 tablespoons dark chocolate cocoa powder

½ cup dark chocolate, melted

¼ cup almond milk

2 tablespoons maple syrup

1 teaspoon vanilla extract

Pinch of salt

PREPARATION

1. Add the avocados to a blender or food processor, along with the cocoa powder, melted chocolate, almond milk, maple syrup, vanilla extract and salt.

2. Blend until smooth, scraping down sides as necessary.

3. Serve immediately, or chilled.

4. Enjoy!

INGREDIENTS

2 large, ripe avocados, cubed

¼ cup honey

¼ cup full fat coconut milk

1 teaspoon peppermint extract

Pinch of sea salt

Dark chocolate, chopped, to taste

PREPARATION

1. Add the avocados to a blender or food processor, along with honey, coconut milk, peppermint extract and salt.

2. Blend until smooth, scraping down sides as necessary.

3. Pour mixture into a freezer-safe dish and fold in the chocolate chunks.

4. Freeze for at least 2-3 hours. If freezing overnight, allow to defrost for 10-15 minutes for easier scooping.

5. Enjoy!

INGREDIENTS

2 medium avocados, cubed

1 ripe banana

¼ cup honey

⅔ cup coconut oil, melted

Squeeze of lemon juice

Pinch of salt

Chopped walnuts

Coconut flakes

PREPARATION

1. In a blender of food processor, combine avocado, banana, honey, coconut oil, lemon juice, and salt. Blend until smooth, scraping down sides as necessary.

2. Pour mixture into a parchment lined 8x8 inch freezer-safe dish and top with chopped walnuts and coconut flakes, or your favorite toppings!

3. Freeze for at least 3 hours.

4. Remove from freezer and cut into squares.

5. Enjoy!

INGREDIENTS

1 large, ripe avocado, cubed

2 eggs

½ cup honey

1 teaspoon vanilla extract

⅔ cup whole wheat flour

¼ cup cocoa powder

1 teaspoon baking powder

PREPARATION

1. Preheat oven to 350°F/175°C.

2. In a blender or food processor, combine avocado, eggs, honey and vanilla extract. Blend until smooth, scraping down sides as necessary.

3. In a large bowl, whisk the flour, cocoa powder and baking powder.

4. Combine the wet and dry mixtures and fold until a batter forms. Pour batter into a greased 8x8 inch baking pan.

5. Bake for 20-30 minutes.

6. Allow to cool and enjoy!

WATCH HOW TO MAKE THEM ALL HERE:

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You Won't Believe How Good These Avocado Desserts Are

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2 large, ripe avocados, cubed 3 tablespoons dark chocolate cocoa powder ½ cup dark chocolate, melted ¼ cup almond milk 2 tablespoons maple syrup 1 teaspoon vanilla extract Pinch of salt 1. Add the avocados to a blender or food processor, along with the cocoa powder, melted chocolate, almond milk, maple syrup, vanilla extract and salt.

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When you think pizza, your mind probably goes to a cheesy, crispy dish. But what if you want a refreshing dish that's easy to make and will leave you feeling healthy and revitalized? Then you have to try this Watermelon Pizza.

I've flipped the script on traditional pizza and created this fruity version. Instead of a pizza crust, you'll start with a benefit-rich watermelon base. The fruit is naturally low-calorie and hydrating, helping to detox the body. You'll enjoy the best of summer's bounty as well, with a mix of kiwis, mangoes, cherries, pineapple and your favorite berries.

And did I mention this is easy to make? You'll have this watermelon pizza ready in no time.

Start by cutting the watermelon into four slices, then topping each with yogurt. I've used coconut yogurt to keep this vegan-friendly, but you can also use Greek yogurt or plain organic yogurt. Not only will this add a "sauce" to the watermelon pizza, but you'll get protein as well, helping to keep you full.

Next, add the fresh fruit and mint onto the slices. Chopping the fruit is what will take you longest. To minimize assembly time, you can prep the fruit the night before serving.

Finally, drizzle the watermelon pizza with a little raw honey to boost immunity and promote healing. I hope you love this!

Watermelon Pizza Recipe

Ingredients:

1 watermelon, sliced

coconut yogurt

3 kiwi, chopped

1 mango, chopped

1 pineapple, chopped

1 package strawberries, blueberries, raspberries all sliced

10 cherries, pitted and sliced

top with raw honey and mint leaves

Directions:

1. First, cut the slices of watermelon into four pieces.

2. Top with yogurt, fresh fruit and mint.

3. Drizzle with raw honey. Serve.

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When you think pizza, your mind probably goes to a cheesy, crispy dish. But what if you want a refreshing dish that's easy to make and will leave you feeling healthy and revitalized? Then you have to try this Watermelon Pizza. I've flipped the script on traditional pizza and created this fruity version.

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This Kahlua Coffee Chocolate Layer Cake is made with a moist chocolate Kahlua cake covered in Kahlua coffee frosting! It's seriously so good you won't want to share!

So this past weekend the hubs and I went and looked at some houses. We've been considering moving within the area for a while now, but haven't found the right thing. We'd been looking around on our own and since we haven't had any luck, we decided to try working with a real estate agent that the hubs knows.

Well we were out looking at some homes Sunday afternoon and it started getting a little late. We knew it could go later, so we brought everything for my evening progesterone shot (for our IVF treatment) with us just in case.

As luck would have it, 6 PM came rolling around and we got the privilege of not only doing our shot while out and about for the first time, but in a new house that was still under construction. We were looking at the house with our real estate agent and the sales person when we excused ourselves to shut ourselves into a room filled with nails, dust, wood and cardboard and try to give me a safe and sanitary shot in the rear/hip. A bit comical actually!

Fortunately the shot went well. 🙂 Our real estate agent knows about our IVF, so it was fine. But still not something you do everyday!

Something I would like to do everyday, however, is eat this cake. Oh my goodness, the flavors! I can't even handle how good it all is together. You take a bite and your eyes basically roll back into your head because you just can't deal any other way.

The chocolate cake is richly chocolatey and enhanced by coffee in the batter and 1/2 a cup of Kahlua. Plus, it's pretty easy to put together. You don't even need to bust out your mixer if you don't want to. Just one bowl and a whisk will do the job!

The frosting is a variation of my buttercream with some Kahlua and espresso. Again, the flavor is perfection! And it's also nice and straight forward to make. You've got your butter and shortening (you can always use butter to replace the shortening if you prefer - read why I use it) and powdered sugar first. They form the base of the frosting and to that you add the Kahlua and espresso. You'll want to heat up the Kahlua a bit and then dissolve the espresso in it and use that to flavor the frosting and thin it out to the right consistency.

Once you've got your cakes and frosting, whip the cake together and dig in as fast as you can! This cake is full of moisture, so soft and flavorful - it's truly delicious! If you have any love for coffee, Kahlua and chocolate, it's a must try!

Check Out My Other Recipes

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Kahlua Coffee Chocolate Layer Cake

Ingredients:

Directions:

Enjoy!

You might also like:

Kahlua Coffee Brownie Cheesecake

Kahlua Chocolate Cupcakes with Salted Caramel

Caramel Mocha Chocolate Cake

Kahlua Ice Cream Pie

Mocha Brownie Ice Cream Cake

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Kahlua Coffee Chocolate Layer Cake - Life Love and Sugar

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This Kahlua Coffee Chocolate Layer Cake is made with a moist chocolate Kahlua cake covered in Kahlua coffee frosting! It's seriously so good you won't want to share! So this past weekend the hubs and I went and looked at some houses. We've been considering moving within the area for a while now, but haven't ...

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A delightfully easy cookie recipe that yields sensational results! I'm sharing three secrets to the perfect shortbread cookies that no one can resist! Make sure to add these easy Cranberry Orange Shortbread Cookies to your holiday baking list this season!

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If you're thinking to yourself, "Oh! Shortbread cookies....yeah, not a fan", then I'm going to blow your mind and tell you that the shortbread you've had in the past wasn't made right. True shortbread is buttery, melt-in-your mouth goodness that should be completely irresisitible.

Too many shortbread cookies are over-baked resulting in an overly-dry cookie that isn't easily enjoyed. The simple trick to a great shortbread cookie is to underbake by just a few minutes - underbake meaning bake just until the cookie is done and not until you've killed it. Poor things.

I used my favorite shortbread base for these cookies - the same one I used last year in my Peppermint Shortbread (a truly amazing cookie that's perfect for the holidays). Shortbread cookies are great because they require just a handful of ingredients - no eggs - and very little time.

They're also perfect for the busy holidays because you can make up the cookie dough, set it in the fridge, and then bake when you have more time. The cookies you see here were sitting in the fridge for four days, and then on the counter for three days before I got around to photographing them.

They're still remarkably delicious. I should know. I just ate three before I sat down to write this :)

I was going to go with cranberries and pecans before talking to my sister Melissa. She encouraged the cranberry orange combination and, as usual, she was right. The orange zest provides a refreshing zing that is the perfect counterpart to the tart cranberries. It's a lovely combination!

I used almond extract to keep the cookies lighter and because almond and cranberry and orange is an incredible flavor profile.

For an extra pretty presentation, I coat the cookies in sugar before baking. They come out so sparkly that no one can resist them! These Cranberry Orange Shortbread Cookies absolutely should make an appearance on your holiday cookie trays this year!

Between the almond extract, shorter cooking time, and sugar coating - you might find shortbread cookies becoming your new favorite!

Got a fierce cranberry craving? I gotcha covered.
Small Batch 3 Minute Cranberry Pistachio Fudge White Chocolate Cranberry Fudge Slow Cooker Spiced Cranberry Chutney Cranberry Mojitos Oatmeal Cranberry Cheesecake Bars
For all cake recipes, go HERE.
For all dessert recipes, go HERE.
Sign up to get emails when I post new recipes!
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Have a great day!

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Cranberry Orange Shortbread Cookies - Mom On Timeout

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A delightfully easy cookie recipe that yields sensational results! I'm sharing three secrets to the perfect shortbread cookies that no one can resist! Make sure to add these easy Cranberry Orange Shortbread Cookies to your holiday baking list this season! Let's be friends! Sign up to get my new recipes in your inbox!

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Growing up I was a Girl Scout and I was great at 'selling' cookies.

I would literally polish off a box of Samoas after school while doing my homework. Chock up another 'sale' my parents had to chip in for.

Thin Mints and Samoas are my favorite Girl Scout cookies and since I already have a fast, easy, no-bake, and foolproof Thin Mints recipe, it was time to tackle Samoas.

The textures and flavors are all there in this giant Samoa cookie. Gooey, chewy, sticky, sweet, and wonderful. Dare I say this may even be better than the real thing.

MY OTHER RECIPES

It's a fast, easy, no-mixer recipe that comes together in minutes and there's nothing fussy about it. Making individual Samoas cookies is way too labor-intensive and this giant cookie is the opposite.

I made a simple stir-together dough for the crust before topping with chocolate chips, shredded coconut, sweetened condensed milk, salted caramel, and a final chocolate drizzle.

You can use homemade salted caramel or your favorite storebought. I like salted caramel because the slight saltiness cuts through some of the sweetness but regular caramel sauce is fine.

Since I didn't dip the bottom of this giant cookie in chocolate like traditional Samoas, I added chocolate chips underneath the coconut layer, a la Seven Layer Bar style, and there's chocolate drizzled on top. You can never have too much chocolate.

You'll use about two-thirds of a standard 14-ounce can of sweetened condensed milk. Just eyeball it because it's way too sticky to measure. The leftover portion can be used in coffee, iced coffee, no-bake truffles, or just eat it with a spoon.

The cookie base is soft, chewy, dense, and the perfect support system for the chocolate, coconut, and salted caramel that gets piled on. With this recipe, it's Girl Scout cookie season year-round. Dangerous.

Samoas Cookie Pie

Prep Time: 10 minutes

Ingredients:

Directions:

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Growing up I was a Girl Scout and I was great at 'selling' cookies. I would literally polish off a box of Samoas after school while doing my homework. Chock up another 'sale' my parents had to chip in for. Thin Mints and Samoas are my favorite Girl Scout cookies and since I already have a fast, easy, ...

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Ambrosia Pie has all of the goodness of Ambrosia Salad, tucked into a tasty graham cracker crust to be served for dessert! This no bake pie is perfect for spring parties and potlucks, and it is also a great dessert for any night of the week since it requires just a few minutes of prep!

©SpendWithPennies.com

Ambrosia Pie
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Ambrosia Pie is every bit as decadent as it sounds! This pretty no bake pie recipe turns a classic side dish into deliciously simple dessert! All of the flavors we love in ambrosia salad are piled high into a graham cracker crust!

Ambrosia Salad is something we always had on our turkey dinner table which as a kid I always thought was awesome. It's was kind of like being allowed to have dessert for dinner. Once I had my own family, we have always enjoyed either Ambrosia Salad or Cranberry Millionaire Salad with turkey dinner and then it occurred to me, since everyone loves it so much, why not make it into a dessert. Loaded with coconut, pineapple, oranges and marshmallows it was already practically a dessert anyhow.

I love this recipe in a graham crust but if you prefer a flaky crust, by all means, you can use your favorite recipe or even a store bought crust which you can bake and cool before filling! In fact, I have made this with a shortbread crust to rave reviews too!You'll want to ensure you don't drain your pineapple, you need the liquid to mix with the pudding!

The pie is pretty spectacular is as, but if you add pecans or maraschino cherries to your ambrosia salad, they can also go into this recipe too. Just be sure to drain your cherries well and fold them in at the end. I prefer to use sour cream in this recipe, but I have also made it with Greek yogurt and it was equally delicious. Be sure to use sweetened coconut flakes, they add sweetness needed to offset the tartness of the sour cream (or Greek yogurt).

Mandarin Oranges are great in dessert salads (which really aren't salads at all) and in no bake fluff recipes like this one. Keep in mind that the mandarin oranges are fragile; fold them in at the end of the recipe and be gentle to help them keep their shape! After refrigerating the pie, top it with whipped cream if desired before serving!

This Ambrosia Pie recipe comes together quickly and is just as easily devoured! The hardest part is to be patient enough to let it chill! Oh, and one more quick note about the "refrigerate 4 hours" part. If you're really in a pinch, you can refrigerate for less time, but the results will be a softer pie since the marshmallows don't soak in any of the liquid.

Ambrosia Pie
More Recipes You'll Love Ambrosia Salad Millionaire Pie Strawberry Banana Salad

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Ambrosia Pie has all of the goodness of Ambrosia Salad, tucked into a tasty graham cracker crust to be served for dessert! This no bake pie is perfect for spring parties and potlucks, and it is also a great dessert for any night of the week since it requires just a few minutes of prep!

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This Lemon Zucchini Cake is definitive proof that lemon and zucchini belong together! Beautifully moist and undeniably delicious, this easy cake is topped with a lemon glaze that will keep you coming back for one more slice. An excellent way to use up that zucchini from your garden!

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Every year I meticulously plan my garden with one goal in mind - eating ALL the veggies! I don't know why, but fruits and veggies from your own garden always taste so much better. Plus, my kiddos will actually pick and eat straight from the garden much better than anything I put on their plate.

My tomatoes are growing like gangbusters because of the crazy heat wave we had last week. 103-109 every day for a WEEK! It was awful. I kept praying that my air conditioner wasn't going to break because it was literally running non-stop. It's about 15 years old and I keep seeing our neighbors replacing theirs and it's got me worried for sure...

Anyways, I have been waiting ever so patiently for my first zucchini to be ready so that I could make this amazing cake for you and it finally happened! I've got several more almost ready and I'm so excited because I live for zucchini recipes during the summer.

This cake is something special, really, in so many ways. One, it's made with olive oil. Yes, you can totally sub in canola or vegetable oil but if you have it, try it with olive oil, it's really fantastic.

Two, it's summer time and I'm a little lazy during this season, so I make the cake in a loaf pan. No layers, no frosting, no fuss. We could even call this bread if we need to feel better about it ;) In fact, I'm feeling so good about it, I'm eating a slice right now with a cup of coffee for breakfast. Boom! Bonus that I can eat it with my hands, no fork required.

Three, this cake is denser and moister than most other cakes. I made it just yesterday and between the four of us, there's maybe one or two slices left from the entire loaf. It's just irresistible.

Four, I used Almond Breeze Vanilla Almondmilk making it dairy free. HALLELUJAH! The vanilla almondmilk adds a lovely vanilla flavor that complements the cake but you can use the original flavor if you have that one on hand.

I add lemon juice and zest to the lemon zucchini cake batter to really brighten up the flavor. I also think that lemon and zucchini are incredible together. The glaze is super simple, a combination of powdered sugar and lemon juice. Just mix to your desired consistency and then drizzle all over the top.

The cake is not exceptionally sweet so the glaze is a really nice addition. You could even add a little lemon zest to the glaze if you want to amp up the lemon flavor.

This recipe is really so easy and perfect for summer. Reece has already asked when we're making Lemon Zucchini Cake again... I asked him to go look in the garden for a ripe zucchini ;)

Love lemon as much as I do? Try out these great recipes!
Lemon Whippersnaps Skinny Lemon Muffins Lemon Drop Bars Skinny Lemon Raspberry Cheesecake Trifle
For all cookie recipes, go HERE.
For all dessert recipes, go HERE.
Sign up to get emails when I post new recipes!
For even more great ideas follow me on Facebook - Pinterest - Instagram - Twitter - Bloglovin'.

Have a great day!

Disclosure: This recipe is sponsored by Almond Breeze. Thank you for supporting the brands that make Mom On Timeout possible!

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This Lemon Zucchini Cake is definitive proof that lemon and zucchini belong together! Beautifully moist and undeniably delicious, this easy cake is topped with a lemon glaze that will keep you coming back for one more slice. An excellent way to use up that zucchini from your garden! Let's be friends!

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These Amazing Flour-less Brownies are moist, chocolatey and delicious - finally a low-fat, gluten-free brownie that's pretty darn good made with no flour and no butter!

Yet they're not cakey or dry like most low fat brownies I've tried. I found the original recipe last year on the Roasted Root, which I adapted and have made many times since.

The secret ingredient is black beans, and I'm sure you're thinking... what? But trust me, you don't taste it! My husband even loves them, and can't get over how good they are (and trust me if he didn't like it he would tell me). They really feel like you're eating something loaded with butter, yet it only uses 1/2 teaspoon of oil. The last version I added some walnuts which increased the points to 5 each, but I gave you the basic recipe without.

Amazing Flour-less Brownies

Moist, chocolatey and delicious - finally a low-fat, gluten-free brownie that's pretty darn good!

Ingredients:

1 (14 oz) canned low-sodium black beans, rinsed and drained

2 large eggs

1/2 cup cocoa powder

3/4 cup sugar

1/2 teaspoon oil

1 tablespoon unsweetened almond milk (or dairy, skim)

1 teaspoon balsamic vinegar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon of freshly ground coffee or instant coffee

1 cup semisweet chocolate chips, divided (Hershey's)

Directions:

1. Preheat the oven to 350° F.

2. Grease a nonstick 9 x 9-inch square baking pan with baking spray and line with parchment paper, leaving a 2-inch overhang on all sides.

3. Blend the black beans, eggs, cocoa powder, sugar, oil, almond milk, balsamic, baking soda, baking powder and coffee in the blender until smooth and pour into a bowl.

4. Fold in 1/2 cup chocolate chips until combined.

5. Pour the brownie batter into the prepared pan. Sprinkle the remaining chocolate chips evenly over the top of the brownies.

6. Bake the brownies until a toothpick comes out clean, about 30 to 32 minutes.

7. Allow the brownies to cool completely before slicing them into squares.

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These Amazing Flour-less Brownies are moist, chocolatey and delicious - finally a low-fat, gluten-free brownie that's pretty darn good made with no flour and no butter! Yet they're not cakey or dry like most low fat brownies I've tried. I found the original recipe last year on the Roasted Root, which I adapted and have made many times since.

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Blueberry Lemon Cheesecake Cake with a Lemon Cream Cheese Glaze to kick start your season! With Spring in the air for many of you, this cake makes for the perfect Spring-time dessert.

Blueberry Lemon Cheesecake Cake is a blueberry cake scented with a zesty lemon aroma underneath a creamy and fluffy cheesecake, baked in the one pan! The first of it's kind!

After making, devouring, and crying over the last slice of Carrot Cake Cheesecake, it was time to take that recipe and turn it into a completely new and different cake. I wanted blueberry and lemon together, and searched through every internet page and recipe book I could find. THIS CAKE is not in any book, not on any blog or website or in any restaurant, cafe or diner. I'm proud to say it's the first Blueberry Lemon Cheesecake Cake invented!

This cake is deserving of a freaking drumroll.

Why a drumroll? I baked it FOUR TIMES before nailing the recipe! Lord help me. Keep in mind, blueberries were priced at over $5 per punnet when I decided to experiment - and fail time and time again - before getting it right. Great thinking on my part.

Now that I don't need any more blueberries, they go on sale. The irony.

What I thought would be an easy transformation from carrot cake to blueberry cake turned out to be anything BUT easy. Gah this cake! The first time I baked it, and photographed it, it wasn't right. The cheesecake was crumbly. The cake itself was dry. What the hell is going on? So, back into the kitchen I went.

Taking my time and pouring love into the second attempt, I thought excitedly this was it. Nailed it. Only to smell something burning in my kitchen 20 minutes later. What had I done? I'd turned the broiler (grill) on instead of the oven. So I had a charred, black top, furiously smoking and about to catch on fire while the underneath was raw batter. My kitchen is now the proud owner of a fire extinguisher.

Back I went in the THIRD TIME; accidentally confusing baking soda with baking powder. When removing it from the oven, all I saw was the wrongness of the texture and realised I'd also forgotten to add in the milk which was still sitting on my counter - with a straw magically appeared in it - and my son attached to the other end of it.

Needles to say, I was ready to throw it all in after the sixth trip to the supermarket (forgetting the cream cheese in both extra trips), but my extreme stubbornness got the better of me and I tried ONE MORE TIME AT MIDNIGHT. Yes, at midnight. If that's not stubborn dedication, then what is.

And I'm so glad I finally did it, because this cake is absolutely prefect. Moist, fluffy, full of juicy blueberries, with the creamiest cheesecake sitting on top. Drizzled in a cream cheese glaze, it does NOT get any better than this cake! A round of applause, a bottle of wine later along with blood, sweat and tears, it's finally here for you to enjoy.

The moral of this story? I now have 3 blueberry lemon cheesecake cakes sitting in my refrigerator. Anyone want cake?

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Blueberry Lemon Cheesecake Cake

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Blueberry Lemon Cheesecake Cake - Cafe Delites

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Blueberry Lemon Cheesecake Cake is a blueberry cake scented with a zesty lemon aroma underneath a creamy and fluffy cheesecake, baked in the one pan! The first of it's kind! After making, devouring, and crying over the last slice of Carrot Cake Cheesecake, it was time to take that recipe and turn it into a completely new and different cake.

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In this small quaint town, there are few people that you don't run into on a daily basis. It's been a culture shock, a climate shock, and definitely a culinary shock since moving to this northern Canadian burg. And while there are moments where I long for my urban desert home, there are also moments of sweet and utter bliss. One of those moments happened when I met Pat.

Pat is a sweet old lady who lives just a few houses down from me. She's a fun witted grandma with a few stories to tell. She belongs to the same Church as I do, and when you have less than 30 members in your area, you get to know them really well. Pat's husband passed away last July, and all of her children and grandchildren have long since moved away. She's been having trouble getting around on her own these days, so she's moving closer to her family. We have been assisting Pat in packing up her house and finding little treasures along the way.

We stumbled across an old trunk that was filled with love letters, hand-made baby blankets and booties, knick-knacks, and a plethora of hand written recipes. My heart began to beat faster as I ran my fingers through them, and I could see Pat become excited when I asked her about them. She hasn't cooked much since her husband passed, and it was something she loved to do. She graciously gave me a stack of intriguing recipes and I couldn't wait to dig in.

MY OTHER RECIPES

The first one that really caught my eye was this Fluffy Brown Sugar Icing.

What I love about old recipes is the way they are written.

Pat wrote: "drops like a hair from spoon" as to know when the brown sugar mixture is ready. It was interesting, and I had to see what she meant.

Plus... hello... FLUFFY BROWN SUGAR ICING!! How could you not want to know what that tastes like?!

Sure enough, the mixture of brown sugar, water and corn syrup becomes thick like a rich caramel and when dropped from a spoon makes tiny (even smaller than pictured) strands that resemble hair.

Then you: "Pour hot syrup in a thin stream into egg whites, beating constantly."

I thought for sure this wouldn't work. Maybe I am just really novice when it comes to egg whites, but I assumed pouring a hot liquid into them would almost immediately deflate them.

But no, it didn't.

In fact, it held it's shape and gained a glossy shine.

It was amazing, and the taste is stellar. It's like a fluffy caramel marshmallow frosting.

I dipped many things into that Fluffy Brown Sugar Icing. Chocolate covered graham crackers, pretzels, and peaches. The peaches won in my book. My husband just rolled his eyes said, "Oh, now peaches need frosting?!"

But seriously, this icing would be amazing when paired with just about anything... even a spoon.

Thanks for letting me introduce you to Pat. I have several more recipes that I can't wait to share with you!

NEW!! Watch this short video to see how the Fluffy Brown Sugar Icing is made!

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Yields makes about 6 cups

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Ingredients

Instructions

Notes

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Fluffy Brown Sugar Icing {Pat's Recipes}

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In this small quaint town, there are few people that you don't run into on a daily basis. It's been a culture shock, a climate shock, and definitely a culinary shock since moving to this northern Canadian burg. And while there are moments where I long for my urban desert home, there are also moments of sweet and utter bliss.

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If someone were to ask me what the very best recipe on this entire site was, I think the answer would be these Chocolate Peanut Butter Cookies. I've been making this recipe since I was in college, it's my husband's favorite cookie recipe of all time and it's been highly anticipated on Christmas cookie platters for as long as I remember. If you love chocolate and peanut butter, this recipe is about as good as it gets.

These chocolate peanut butter cookies are made with peanut butter, peanut butter chips, chocolate chips, peanut butter cups and mini peanut butter cups. I mean, come on. Does it get any better? Just take a look.

Am I right? I've shared these cookies a few times over the years. Back in the early days of the blog they could be found in this Peanut Butter Cup Cookies post. I've been making these for so long that I can't recall where I originally found the recipe, but I think it might have been on a bag of peanut butter chips. I started making these cookies in college and have been making them ever since.

And I have shared them as one of my favorite Christmas Cookie Recipes. While I like to try new recipes every Christmas, these cookies are one of my staples. Family members anxiously await their arrival and they are usually the first of all of the treats to disappear.

I figured it was time I made a video of these Chocolate Peanut Butter Cookies and share how easy and delicious they are. They have an amazing blend of flavors and textures that all work together to create a perfectly soft, chocolatey cookie that is filled, but not overwhelmed, with peanut butter flavor. While I like to use two sizes of peanut butter cups in these, you can certainly use just one size. If you use larger peanut butter cups, just cut them into pieces.

A hint for your peanut butter cups. I like to freeze mine for at least an hour prior to making these cookies (and as long as weeks ahead). It helps to retain the shape and structure of the peanut butter cups. You can skip this, but if you know you'll be making these cookies, throw some peanut butter cups in the freezer. I tend to use the snack size Reese's Peanut Butter Cups as well as the mini peanut butter cups I pick up at Trader Joe's. I think Reese's now makes the mini peanut butter cups as well. The mini cups I throw in whole, they do not get cup up.

For today's post, I made my large version of these chocolate peanut butter cookies. To heck with a cookie scoop, dip these babies up with an ice cream scoop. Go big or go home! Okay, you can make them smaller if you like, they'll be ridiculously delicious either way you go.

See there, I couldn't even wait to take a bite until after I took the photos. They are irresistible. And in case you are wondering, yes, I do have a pink silicone baking mat. It's the little things in life.

Chocolate Peanut Butter Cookies

Chocolate Peanut Butter Cup Cookies

I've even made these as white chocolate peanut butter cup cookies. They are pretty spectacular as well. I adore the combo of white chocolate and peanut butter. I feel like it really doesn't get the appreciation that it deserves!

And while I think today's recipe is the best Chocolate Peanut Butter Cookie recipe I've ever tried, this is my best peanut butter cookie recipe. These cookies are out of this world good. And they are pretty fun and colorful with the Reese's Pieces in them.

For those of you who love chocolate covered peanuts, I put them in a cookie. These Chocolate Covered Peanut Butter Cookies will totally hit the spot. Love those crunchy chocolate covered peanuts on top!

I've even made a Peanut Butter Skillet Cookie. Oh, a yummy warm peanut butter cookie topped with ice cream. SO good!

If you love chocolate and peanut butter, and if you've read this far, I'm certain you do, I've got more recipes you are going to want to check out. If chocolate and peanut butter are your thing, then you can't miss these posts!
Chocolate And Peanut Butter Recipe Round Up

And recipes using Reese's Peanut Butter Cups

My friends have some great peanut butter cookie recipes as well! Barefeet In The Kitchen makes amazing Old Fashioned 3 Ingredient Peanut Butter Cookies that are so easy they are practically magic. Crazy for Crust make Rolo Stuffed Peanut Butter Cookies that are incredible. Tidy Mom has a fantastic recipe for Gooey Peanut Butter Cookies. GOOEY PEOPLE, how great do those sound? Yum! And Foodie With Family makes Snickers Stuffed Peanut Butter Cookies that Snickers lovers will go crazy for.

I hope you enjoy my amazing Chocolate Peanut Butter Cookies, as well as the other great peanut butter cookie recipes I shared in this post.

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If someone were to ask me what the very best recipe on this entire site was, I think the answer would be these Chocolate Peanut Butter Cookies. I've been making this recipe since I was in college, it's my husband's favorite cookie recipe of all time and it's been highly anticipated on Christmas cookie platters for as long as I remember.

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This is so amazingly delicious and unbelievably easy to make! Best of all, no baking required as your slow cooker does all the work. Serve warm with pouring cream or ice cream - heavenly!

Blackberries were on sale the other day so I couldn't help but grab a few punnets. When I went home I wondered what I would do with them. We usually just eat it plain or as is but I thought I ought to make some dessert using the berries because it was the weekend and hubby always wants to have a good dessert during Sunday lunch. I didn't feel like turning the oven on but wanted to have a dessert ready for when we come home. Voila - the slow cooker to the rescue!

I have made a berry cobbler in the slow cooker so I knew I only needed to make a few tweaks here and there. However, that recipe was made of a combination of berries while for this one I am limited to only one kind. I wasn't sure if these blackberries would hold up on their own! But I carried on and cooked it in the slow cooker.

The result was unbelievably delicious!! It was so good that my little boy kept asking for more. Thankfully, we are a small family so we had a little bit of left-over for the next day which my boy certainly enjoyed. I love that this is super-easy to make - totally no-fuss and prep time is just about 10 minutes and the result is indeed a heavenly dessert!

We love to serve this warm with either some pouring cream (simple heavy cream or whipping cream) and certainly with ice cream! This is certainly perfect for summer when you don't wish to turn the oven on! Enjoy!

This is so amazingly delicious and unbelievably easy to make! Best of all, no baking required as your slow cooker does all the work. Serve warm with pouring cream or ice cream - heavenly!

1 cup all-purpose Flour

1-1/4 cups Sugar (divided into 3/4 and 1/2 cups)

1 teaspoon Baking Powder

1/4 teaspoon Salt

1/2 teaspoon ground Cinnamon

1/4 teaspoon ground Nutmeg

2 Eggs

1/4 cup Milk

1/4 cup Vegetable oil

3 (6oz) punnets of Blackberries (or your favorite Berries)

1/2 cup Water

Heavy or whipped cream or vanilla ice cream for topping, optional

Instructions

1. In the slow cooker, whisk together the flour, 3/4 cup sugar, baking powder, salt, cinnamon and nutmeg.

2. Combine the eggs, milk and oil in a bowl then stir into the dry ingredients just until moistened.

3. In a large saucepan, combine the berries, water, and remaining sugar. Bring to a boil.

4. Once it has boiled, remove from the heat and immediately, pour over batter. Cover and cook on high for 2 to 2-1/2 hours or until a toothpick inserted into the batter comes out clean.

5. Turn the slow cooker off. Uncover and let stand for 30 minutes before serving. Top with vanilla ice cream or whipped cream!

Yield: 6-8 Servings
Prep Time: 00 hrs. 10 mins.

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Manila Spoon: Slow Cooker Blackberry Cobbler

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This is so amazingly delicious and unbelievably easy to make! Best of all, no baking required as your slow cooker does all the work. Serve warm with pouring cream or ice cream - heavenly! Blackberries were on sale the other day so I couldn't help but grab a few punnets.

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This melt-in-your-mouth fluffy and moist Blackberry Lemon Cake Roll (a.k.a. Swiss Roll) is easier than you think! The cake batter has just 4 ingredients and the whipped blackberry frosting is ridiculously simple to make.

This cake only looks like it took forever but really it has simple ingredients, comes together quickly and is definitely a show-stopping cake! Take a bite of this Blackberry Lemon Cake Roll and you'll have no words, only sound effects.... mmm...

Watch the Blackberry Lemon Cake Roll Video:

The combination of blackberries and lemon just makes my mouth water. P.S. You can make this cake roll a day in advance, cover and refrigerate and it will be just as good the next day. Hooray for make-ahead desserts!

That topping looks so lovely but it's the easiest part of the cake!!

Tools You Will Need (affiliate):

Flour Sifter or fine mesh sieve
18×13 (half sheet) rimmed baking sheet
parchment paper to line baking sheet
clean tea towel or linen towel
flexible spatula
High powered stand mixer*
Piping Bag and Large Open Star Wilton 1M Tip
*If using a good electric hand mixer instead of a stand mixer, add 2 min to eggs/sugar mixing time.
The Ingredients are surprisingly really simple but the results are awesome!

⬇️Print-Friendly Blackberry Lemon Cake Roll Recipe:

Blackberry Lemon Cake Roll (VIDEO)

Fluffy and moist Blackberry Lemon Cake Roll (Swiss Roll) that's easier than you think! Impress everyone with this show-stopping Blackberry Lemon Cake Roll.

Skill Level: Easy/ Medium

Ingredients

Sponge Cake Ingredients:

5 large eggs, room temp

¾ cup granulated sugar

¾ cup all-purpose flour

½ tsp baking powder

For the Lemon Syrup:

¼ cup warm water

1 Tbsp granulated sugar

4 Tbsp fresh lemon juice (from 1 med/large lemon)

For the Blackberry Frosting:

8 oz cream cheese, softened

8 Tbsp (113 grams) unsalted butter, softened

1 cup powdered sugar

6 oz blackberries, chopped (reserving 6 whole berries to garnish)

Optional Garnish:

¾ cup heavy whipping cream, chilled

1 Tbsp powdered sugar

2 lemon slices, cut into triangles

Instructions

1. Preheat oven to 350˚F. Line the bottom of an 18x13 baking sheet with parchment paper (do not grease).

2. Add 5 eggs to the bowl of a stand mixer fitted with whisk attachment and beat on high speed 1 min, or until foamy. Gradually add sugar and beat on high 7 min. It will be thick, fluffy and tripled in volume**

3. Whisk together flour and baking powder and sift into egg batter one third at a time, folding to incorporate between each addition and scraping from the bottom to catch hidden flour pockets. Stop mixing when you no longer see streaks of flour.

4. Transfer to lined baking sheet and bake right away at 350˚F for 13-15 min (mine took 15 min) or until top is golden. Remove from oven and right away run a thin edged spatula or knife around edges of your cake to loosen from the pan. While cake is hot***, invert cake face down onto a clean, dry linen towel, remove parchment paper then roll cake into the towel. Let cool to room temp (30 min - 1hr) in a draft free room.

5. Meanwhile, combine all ingredients for lemon syrup (water, sugar, lemon juice), stir to dissolve sugar and set aside.

6. In a large mixing bowl, combine 8 oz softened cream cheese, 8 Tbsp softened butter and 1 cup powdered sugar. Beat together starting on low speed to incorporate sugar, then turn the mixer up to high speed for 2-3 min or until whipped, white and fluffy, scraping down the bowl as needed. Add coarsely chopped blackberries and stir into cream with mixer on low, just until incorporated.

7. Carefully Unroll cake and loosen from the towel. Brush the top evenly with your lemon syrup. Put dollops of blackberry frosting over the surface and spread evenly. Roll the cake tightly in the same direction you rolled it the first time. Slice off the edges if desired and dust generously with powdered sugar.

8. For the topping, beat together ¾ cup heavy cream with 1 Tbsp powdered sugar for 2 min on high speed until fluffy and spreadable. Transfer to a large piping bag with a large open star tip and pipe 6 flowers over the top, placing a fresh blackberry and lemon triangle into the center of each one.

Notes

**Sponge cakes rely on the volume of the whipped eggs to rise properly. It is extremely important to beat the eggs and sugar for the time stated.
***To prevent cracks in cake roll, it should be rolled in the linen towel right after it comes out of the oven.

If you make this recipe, I'd love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

This sponge cake base in this blackberry lemon cake roll is amazing! It takes on moisture really well and won't get soggy for several days. Hungry for More? Check out all of my many cake recipes using this easy European sponge cake base.

Ready, Set,... Bake!! Enjoy this my friends! 🙂

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Blackberry Lemon Cake Roll (Swiss Roll) VIDEO - NatashasKitchen.com

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This melt-in-your-mouth fluffy and moist Blackberry Lemon Cake Roll (a.k.a. Swiss Roll) is easier than you think! The cake batter has just 4 ingredients and the whipped blackberry frosting is ridiculously simple to make. This cake only looks like it took forever but really it has simple ingredients, comes together quickly and is definitely a show-stopping cake!

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Warm Apple Pie Bread starts with a soft buttery base and loads of fresh apples mixed within and layered throughout with a cinnamon ribbon. It's all topped off with a sweet and crunchy cinnamon topping for the perfect apple pie inspired slice.

Love it? Pin it to your Baking Board to SAVE it for later!

Hello fall... crispy crunchy leaves, pumpkin spiced lattes and of course apple pie.

If you've ever visited my blog before, you know how much I love all things apple pie inspired from Apple Pie Tacos to Apple Pie Roll Ups, the possibilities are endless!

And let's not forget Apple Pie Bread! This quick bread smells and tastes just like apple pie in a moist and fluffy slice, the perfect accompaniment to your morning coffee or the perfect end to your day with a little bit of vanilla ice cream!

This starts with a soft buttery base and fresh apples are both mixed within and layered throughout with a cinnamon ribbon. Finally it's all topped off with a sweet and crunchy cinnamon topping and baked until fluffy.

This bread is delicious served warm but will keep for about 2 days on the counter (although it never lasts that long around here)! If you'd like to keep it longer I'd suggest refrigerating it in a tightly sealed container due to the moisture of the apples.

I use either all butter or 1/2 applesauce and 1/2 butter in this recipe. Using the applesauce will give this bread a slightly chewier texture plus it's a tiny bit healthier! Any type of apple will work in this recipe, but a crisper variety (such as granny smith) holds up better and you'll want to peel it first!

Originally I used to bake this in a 9×5 pan but I have found that it bakes better and higher in an 8×4 pan. Yours may take slightly longer but you'll just want to ensure a toothpick comes out clean. I check it at 35 minutes to ensure it doesn't overcook.

Warm Apple Pie Bread with Cinnamon!

Here are a few more recipes you'll love
Pecan Coconut Banana Bread Chocolate Pumpkin Bread
Easy Banana Bread

Holly Nilsson

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Warm Apple Pie Bread - Spend With Pennies

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Warm Apple Pie Bread starts with a soft buttery base and loads of fresh apples mixed within and layered throughout with a cinnamon ribbon. It's all topped off with a sweet and crunchy cinnamon topping for the perfect apple pie inspired slice. Hello fall... crispy crunchy leaves, pumpkin spiced lattes and of course apple pie.

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Print Recipe
Strawberries and nutella are such a perfect combo, you can use it in so many wonderfully chocolaty recipes!

These Strawberry Nutella Turnovers bring the love affair to a new level - all wrapped up in the flakiest puff pastry! It is seriously too easy throwing these together for a decadent breakfast or dessert.
For the turnovers

1 sheet puff pastry, thawed (1 sheet equals 4 large turnovers)

1/2 cup Nutella

1/2 cup chopped strawberries

1 egg, beaten

For the toppings

1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.

2. Unfold your thawed puff pastry dough. With a sharp knife, cut the dough into four equal squares.

3. Place about 2 tablespoons of Nutella into the corner of each square of puff pastry. Sprinkle 1-2 tablespoon(s) of chopped strawberries over the Nutella.

4. Fold the pastry diagonally, and crimp the edges with a fork. Brush the tops and edges of each turnover with egg wash.

5. Bake for 18-20 minutes, or until pastry is puffed and golden brown.

6. Sprinkle with powdered sugar and chopped strawberries, if desired.

7. Allow to cool for a few minutes and enjoy!

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Strawberry Nutella Turnovers Are the Perfect Combo to Satisfy Your Inner Chocolate Lover!

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Strawberries and nutella are such a perfect combo, you can use it in so many wonderfully chocolaty recipes!These Strawberry Nutella Turnovers bring the love affair to a new level - all wrapped up in the flakiest puff pastry! It is seriously too easy throwing these together for a

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The BEST Strawberry Pie! Fresh strawberries mounded high in a rich, buttery crust. A little (or big) slice of delicious....perfect for summer!

Every summer, since Ellia turned one, we have had a big birthday bash to celebrate our kids! First it was just for Ellia, then for Ellia & Greta, and for the past two years it's been for all three girls. We've had seven different themes, ranging from polka dots to zoo animals to butterflies to bumblebees to princesses to a backyard picnic and, most recently, a Red, White & Blue Garden Party. If we decide to do it again this year, it will be our eighth year in a row.....and.....we will have a brand new baby!

Of course, it wouldn't be the first year we had a new baby.....after all, ALL of our kids have summer birthdays. But there is something particularly daunting about trying to plan a birthday bash with four kids....one of whom is a newborn! I've gone back and forth in my mind, weighing the pros and cons of each decision. The pros, of course, are that we get to see everyone we love in one place, our kids get the fun of a special birthday party, and I get the fun of planning another party! (I really do find it fun...)

The cons? Well....the stress of planning a party! Even though I love to do it, the truth is, it's stressful. Not to mention the time it takes to get ready for it, the cost, and the amount of new STUFF that comes into our house.... I am really torn. On the one hand, I can't imagine thinking it's a good idea. And on the other hand, I can't imagine not having a summer birthday bash. That means Nora only got two parties, instead of the 7 that Ellia got? I'll never hear the end of it! Aggghhhh!!!

Am I overthinking it?? Maybe I need to focus on something simpler...like all the delicious food I get to eat when we have a party! I am lucky to have awesome friends and family who bring things to help out....like appetizers and salads and, of course, DESSERTS! This Strawberry Pie is my mom's signature dessert. She has been making it since we were kids, and it's probably the most requested dessert at any family function! We love it!

Looking at it, you can see why (am I right?) It's packed to the brim with fresh, whole strawberries and a thick, gooey glaze. But what really makes the pie is the crust. I can't believe I'm saying that, because I'm usually not a crust person.....but the crust on this strawberry pie is my favorite! It's so rich and buttery....almost like shortbread....and so easy to make. Without it, the pie just wouldn't be the same!

So I guess what I'm saying is maybe there will be a party, after all. We need to celebrate our kids' 8th, 6th, and 3rd birthdays....and at that point, there may still be some people who haven't even met the baby. Why not celebrate with the people we love?? And......with the strawberry pie we love??

Looking for more delicious strawberry recipes?

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The BEST Strawberry Pie! Fresh strawberries mounded high in a rich, buttery crust. A little (or big) slice of delicious....perfect for summer! Every summer, since Ellia turned one, we have had a big birthday bash to celebrate our kids!

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Pumpkin Cream Cheese Swirl Muffins: moist spiced pumpkin muffins are topped with sweet cream cheese that melts into them as they bake and only take 30 minutes!

Pumpkin "season" is quickly coming to a close with it's last big day on Thursday. I am already morning it's loss. I decided I had to end this season with a bang - so I made a double batch of these Pumpkin Cream Cheese Swirl Muffins.

I absolutely love every thing pumpkin flavored and I am not ready to put it away for a whole year. To be honest, I always buy a couple of extra cans of pumpkin and hide them in the pantry for a fun surprise during the Summer. It helps hold me over till Fall!

I even bought the girls their own pumpkin book: Big Pumpkin. I stumbled across this book the other day on amazon while searching for new books for them and I had to order it. My Mom read this book to my sister and I every year growing up and it is one of my favorites. I still remembered all the words!

But I guess Fall really is coming to a close and it is time for me to start getting ready for Christmas. Sure, I am super excited for everything gingerbread and all of the many Christmas cookies ...but can't I still have everything pumpkin flavored too?

These muffins are reminiscent of my Pumpkin Nutella Swirl Muffins. I obviously have a love of making swirl muffins (I also have a recipe for banana nutella swirl muffins!).

It's almost like having a cupcake for breakfast...but for a bonus, they self frost themselves as they bake. Gotta love that!

These Pumpkin Cream Cheese Swirl Muffins are simple enough to put together and take 30 minutes or less to make. The sweet cream cheese on top adds a ton of flavor and I love how pretty they look.

I liked these muffins best served at room temperature or slightly chilled...heck I even ate them hot out of the oven and burned my mouth!

If you feel like going crazy, you can also swap the pumpkin puree for mashed sweet potatoes for a different spin. I have done it a few times when I was out of pumpkin and was craving these glorious little muffins.

These Pumpkin Cream Cheese Swirl Muffins are my favorite pumpkin muffins ever. You start with a super moist spiced pumpkin muffin and top it with swirls of sweet cream cheese that melt into the top as it bakes.

The whole family LOVED these muffins and they were all gone in a couple of days. It was actually pretty impressive how many muffins two little babies could eat! 😉

Pumpkin Cream Cheese Swirl Muffins

Ingredients:

Directions:

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Pumpkin Cream Cheese Swirl Muffins | The Novice Chef

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Pumpkin Cream Cheese Swirl Muffins: moist spiced pumpkin muffins are topped with sweet cream cheese that melts into them as they bake and only take 30 minutes! Pumpkin "season" is quickly coming to a close with it's last big day on Thursday. I am already morning it's loss.

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Recipe with video instructions: Fresh fruit and crushed cookies transform plain ol' yogurt into a treat worthy of devouring. Ingredients: 1 cup Greek-style yogurt, 4 cups sliced and frozen bananas, 6 tablespoons honey, 2 tablespoons cocoa powder, 2 teaspoons vanilla extract, 1 cup Oreo cookies, crushed

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THESE LEMON MERINGUE CUPCAKES ARE MADE WITH A LIGHTLY LEMON FLAVORED CUPCAKE, LEMON CURD FILLING AND LIGHTLY TOASTED MERINGUE FROSTING! IT'S LIKE LEMON MERINGUE PIE IN CUPCAKE FORM - SO FUN!

INGREDIENTS :

Lemon Filling:
3 egg yolks (reserve whites for meringue)
3/4 cup granulated white sugar
3 tbsp. all-purpose flour
pinch of salt
3 tbsp. lemon juice
2 tbsp. lemon zest, loosely packed
1/2 cup water
2 tbsp. unsalted butter, melted

Cupcakes:
1/2 cup unsalted butter
1 cup sugar
2 eggs
3 tbsp. lemon juice
2 tsp. baking powder
1 tsp. salt
1-1/2 cups all-purpose flour

Meringue:
3 egg whites
pinch of salt
1/4 cup sugar

Preparation:

1) Make lemon filling: In small saucepan over low heat, whisk egg yolks, sugar, flour, and salt; whisk in lemon juice, lemon zest, water, and melted butter; increase heat to medium and, whisking constantly, cook until lemon filling is smooth and thick, about 7 minutes; remove from heat and set aside

2) Preheat oven to 375 degrees

3) Make cupcakes: In medium bowl, beat butter and sugar until light and fluffy; beat in eggs, lemon juice, baking powder, and salt; beat in flour until just combined

4) Divide cupcake batter between 12 cupcake liners in a muffin pan; bake 15-16 minutes until center of cupcakes firms up; remove cupcakes from oven and cool 5-8 minutes (do not turn off oven)

5) Meanwhile, make meringue: beat egg whites with salt until mixture begins to stiffen; add sugar and beat until meringue is stiff and forms pretty peaks (don't overdo it)

6) With a sharp knife, remove center of each cupcake (about 1″ in diameter), leaving a layer of cupcake beneath cut out; discard cupcake core (or treat the weary baker to a tart little snack); fill cupcake centers with lemon filling

7) Divide dollops of meringue between cupcakes, spreading out to edges and gently tapping with back of spoon to form peaks; return cupcakes to oven and bake an additional 5-6 minutes until meringue peaks are golden brown; remove from oven and let cool 10 minutes; refrigerate an hour or more before serving - Makes: 12 absolutely delicious cupcakes

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Lemon Meringue Cupcakes · Cook Heavenly Recipes

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THESE LEMON MERINGUE CUPCAKES ARE MADE WITH A LIGHTLY LEMON FLAVORED CUPCAKE, LEMON CURD FILLING AND LIGHTLY TOASTED MERINGUE FROSTING! IT'S LIKE LEMON MERINGUE PIE IN CUPCAKE FORM - SO FUN! INGREDIENTS : Lemon Filling:3 egg yolks (reserve whites for meringue)3/4 cup granulated white sugar3 tbsp. all-purpose flourpinch of salt3 tbsp.

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Have you ever wondered how to make homemade Cool Whip? Whether you don't eat store-bought for nutrition reasons or because it's not available in your region, this recipe is the perfect substitute!
Pin it NOW to save it for later!
I admit it.

I make quite a few recipes that use Cool Whip. To be honest, I love Cool Whip, but I know many of you out there would either: (A) not touch it with a 10-foot pole, or (B) don't have access to it where you live. And if you want to make some of my desserts like Strawberry Cheesecake Lush, or Chocolate Lush, or Pineapple Fluff, you really need to have Cool Whip.

Most of the time, when I post recipes that use Cool Whip, I receive lots of questions from readers asking if real whipped cream will work as a substitute - unfortunately, the answer is NO nearly 100% of the time. That's because Cool Whip is stabilized, and will not break down like whipped cream does.

I've been planning to post a recipe showing you how to make homemade Cool Whip for awhile now, so that those of you who want to skip the processed stuff can make your own at home. It's so easy! Grab a mixer and get ready!

The great thing about this recipe is that there are only four ingredients - nothing that you can't pronounce, and using ingredients that you probably already have in your kitchen.

As a disclaimer, this version does taste slightly different that the store-bought Cool Whip. I think it tastes more like regular whipped cream, maybe just a tad sweeter, but it definitely has the consistency of Cool Whip. Just don't overbeat during the mixing process, or you'll end up with a gooey mess. As soon as stiff peaks form and it looks spreadable - stop whisking.

Make sure to keep it covered in the refrigerator, just like you would regular Cool Whip. Otherwise, use it immediately in your recipe of choice. I have one coming next week that uses both this Cool Whip and the Sweetened Condensed Milk I made on Tuesday - so stay tuned!

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How to Make Homemade Cool Whip | Kitchen Meets Girl

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Have you ever wondered how to make homemade Cool Whip? Whether you don't eat store-bought for nutrition reasons or because it's not available in your region, this recipe is the perfect substitute! Pin it NOW to save it for later! I admit it. I make quite a few recipes that use Cool Whip.

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Blueberry Lemon Cheesecake Cake with a Lemon Cream Cheese Glaze to kick start your season! With Spring in the air for many of you, this cake makes for the perfect Spring-time dessert.

Blueberry Lemon Cheesecake Cake is a blueberry cake scented with a zesty lemon aroma underneath a creamy and fluffy cheesecake, baked in the one pan! The first of it's kind!

After making, devouring, and crying over the last slice of Carrot Cake Cheesecake, it was time to take that recipe and turn it into a completely new and different cake. I wanted blueberry and lemon together, and searched through every internet page and recipe book I could find. THIS CAKE is not in any book, not on any blog or website or in any restaurant, cafe or diner. I'm proud to say it's the first Blueberry Lemon Cheesecake Cake invented!

This cake is deserving of a freaking drumroll.

Why a drumroll? I baked it FOUR TIMES before nailing the recipe! Lord help me. Keep in mind, blueberries were priced at over $5 per punnet when I decided to experiment - and fail time and time again - before getting it right. Great thinking on my part.

Now that I don't need any more blueberries, they go on sale. The irony.

What I thought would be an easy transformation from carrot cake to blueberry cake turned out to be anything BUT easy. Gah this cake! The first time I baked it, and photographed it, it wasn't right. The cheesecake was crumbly. The cake itself was dry. What the hell is going on? So, back into the kitchen I went.

Taking my time and pouring love into the second attempt, I thought excitedly this was it. Nailed it. Only to smell something burning in my kitchen 20 minutes later. What had I done? I'd turned the broiler (grill) on instead of the oven. So I had a charred, black top, furiously smoking and about to catch on fire while the underneath was raw batter. My kitchen is now the proud owner of a fire extinguisher.

Back I went in the THIRD TIME; accidentally confusing baking soda with baking powder. When removing it from the oven, all I saw was the wrongness of the texture and realised I'd also forgotten to add in the milk which was still sitting on my counter - with a straw magically appeared in it - and my son attached to the other end of it.

Needles to say, I was ready to throw it all in after the sixth trip to the supermarket (forgetting the cream cheese in both extra trips), but my extreme stubbornness got the better of me and I tried ONE MORE TIME AT MIDNIGHT. Yes, at midnight. If that's not stubborn dedication, then what is.

And I'm so glad I finally did it, because this cake is absolutely prefect. Moist, fluffy, full of juicy blueberries, with the creamiest cheesecake sitting on top. Drizzled in a cream cheese glaze, it does NOT get any better than this cake! A round of applause, a bottle of wine later along with blood, sweat and tears, it's finally here for you to enjoy.

The moral of this story? I now have 3 blueberry lemon cheesecake cakes sitting in my refrigerator. Anyone want cake?

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Blueberry Lemon Cheesecake Cake

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Blueberry Lemon Cheesecake Cake - Cafe Delites

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Blueberry Lemon Cheesecake Cake is a blueberry cake scented with a zesty lemon aroma underneath a creamy and fluffy cheesecake, baked in the one pan! The first of it's kind! After making, devouring, and crying over the last slice of Carrot Cake Cheesecake, it was time to take that recipe and turn it into a completely new and different cake.

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Almond Butter Truffles, made with just four ingredients, are the perfect healthy treat to satisfy your sweet tooth. And they're naturally gluten-free, vegan and paleo!
Step aside AB+J. Stand down almond butter toast. There's a new kid in town today. ALMOND. BUTTER. TRUFFLES.

Now we can turn this lovely, silky smooth nut butter into insanely amazing truffles. Using just four ingredients. Yes, four.

Snacking made easy. Dessert made healthy. Chocolate cravings cured.

These truffles have it all. Each of these four ingredients brings a different superpower to the table...

We've got almond butter which is high in healthy fats and protein, which will not only help give you sustained energy, but will also help fill you up.

We've got coconut flour which is incredibly high in fiber.

Then there's the maple syrup which is a naturally derived sweetener, has tons of minerals, and will convert into carbohydrates to give your brain some fuel.

And finally, we've got dark chocolate. Luckily for all us chocolate lovers out there, dark chocolate not only tastes amazing, but it's also nutritious. A dark chocolate bar (we're talking like 70 - 85% cacao) is packed with antioxidants and minerals like magnesium, iron and manganese.

So these truffles? They're a sweet treat you can feel great about eating!

And making them? A total breeze.

We start by making our truffle base which is the almond butter and syrup mixed together. Then we stir in the coconut flour which helps absorb some of the liquid and turns the mixture into a dough. From there, we can just roll them into balls and then top them with our chocolate!

For the chocolate, we have a few options...

Option A is chocolate covered almond butter truffles. Option B is chocolate drizzled almond butter truffles. For either option all we need is melted dark chocolate (I recommend dark chocolate chips or a chocolate that is 70- 85% cacao) and a fork.

If you're going with covered, you're going to want about a cup of melted chocolate. You'll just dunk the chilled almond butter balls into the chocolate, roll it around until it's covered and then transfer it back to your baking sheet.

If you're going with drizzled, you'll only need about 1/2 a cup of the melted chocolate. You'll leave the truffles on the baking sheet and dip your fork in the chocolate, then just drizzle it over the balls in whatever design you'd like. (<- mine was pretty sloppy, and they still tasted great!)

Basically, these are the easiest truffles you could ever make. And you're going to love them 💖

I also want to give you a few substitution ideas if you want to try a different variation:

The almond butter can be changed for any nut/seed butter

The syrup can be changed for any other liquid sweetener

The coconut flour I think needs to stay as is

The chocolate can be left off or swapped for something else (like my coconut butter glaze perhaps?)

Feel free to add in spices or chopped nuts for added texture

Personally, I'm thinking my next ones will be a peanut butter honey variation!

Enjoy! xo

4-Ingredient Almond Butter Truffles

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These almond butter truffles are a quick and healthy sweet treat that only use 4 ingredients, are naturally gluten-free and vegan!

Instructions

1. Mix together almond butter and maple syrup until fully combined and smooth. Add coconut flour and stir until almond butter begins to thicken and turns into a dough.

2. Roll 1 tablespoon of dough into small balls and place on a parchment-lined baking sheet. Repeat until no dough remains. Set aside.

3. Melt the chocolate over a double boiler until completely smooth. Use 1 cup if you want chocolate covered truffles and use 1/2 cup if you want just a chocolate drizzle on top. If dipping, use a fork dip the almond butter balls into the chocolate and return them to the baking sheet. If drizzling, use a fork to drizzle the melted chocolate over the balls. Sprinkle with sea salt if desired.

4. Place in the fridge for 1 - 2 hours, until chocolate has hardened. And of course, enjoy!

by Alyssa

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

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4-ingredient Almond Butter Truffles - Simply Quinoa

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Almond Butter Truffles, made with just four ingredients, are the perfect healthy treat to satisfy your sweet tooth. And they're naturally gluten-free, vegan and paleo! Step aside AB+J. Stand down almond butter toast. There's a new kid in town today. ALMOND. BUTTER. TRUFFLES. Now we can turn this lovely, silky smooth nut butter into insanely amazing truffles.

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Watch how they're made here:

Strawberry Lemonade
INGREDIENTS
1 bottle of white wine, half frozen

1½ cups lemonade, frozen

1½ cups frozen strawberries

⅓ cup rum
PREPARATION
1. Combine all ingredients in a blender, and mix until fully blended.

2. Serve and garnish with a lemon wedge.

3. Enjoy!

Raspberry Peach
INGREDIENTS
1 bottle of rosé, half frozen

1½ cups peach nectar, frozen

1 cup frozen raspberries

1 cup frozen peaches

⅓ cup rum
PREPARATION
1. Combine all ingredients in a blender, and mix until fully blended.

2. Serve and garnish with a slice of peach.

3. Enjoy!

Mixed Berry
INGREDIENTS
1 bottle of red wine, half frozen

1½ cups lemon-lime soda, frozen

1½ cup frozen mixed berries

⅓ cup brandy
PREPARATION
1. Combine all ingredients in a blender, and mix until fully blended.

2. Serve and garnish with a strawberry.

3. Enjoy!

Mango Pineapple
INGREDIENTS
1 bottle of sparkling white wine, half frozen

1½ cups apple juice, frozen

1 cup frozen mango

1 cup frozen pineapple

⅓ cup triple sec
PREPARATION
1. Combine all ingredients in a blender, and mix until fully blended.

2. Serve and garnish with a pineapple wedge.

3. Enjoy!

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Kick Off Your Summer The Right Way With These 4 Frozen Sangrias

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INGREDIENTS 1 bottle of white wine, half frozen 1½ cups lemonade, frozen 1½ cups frozen strawberries ⅓ cup rum PREPARATION 1. Combine all ingredients in a blender, and mix until fully blended. 2. Serve and garnish with a lemon wedge. 3. Enjoy!

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Recipe with video instructions: Blue as the ocean and sweet like the tropics, this beautiful mango cheesecake is almost too pretty to eat.

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My friend and neighbor told me she had a great recipe for chocolate chip cookies. Of course, we all know I had to have it. The deal was she'd provide the recipe....I'd provide the cookies. And so that is how it all began! Puffy, beautiful cookies coming out of the oven dozens at a time and being released into the neighborhood! Nestle chips, Ghirardelli chips, Guittard chips. So many versions to try. This recipe is just like Mrs. Field's Blue ribbon recipe but the twist is an extra bit of baking soda. This leads to the extra POOF the cookies will have! I also liked these best on the convection bake setting if you have it. Our favorite chips were the Guittard Super Cookie Chips. They are simply put....outrageous! Huge and melty, they are the perfect cookie chips just as the name promises! Try Mrs. Field's chocolate chip cookies with a twist soon...like tonight!!!!

You'll Need:

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My friend and neighbor told me she had a great recipe for chocolate chip cookies. Of course, we all know I had to have it. The deal was she'd provide the recipe....I'd provide the cookies. And so that is how it all began!

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This Lemon Mascarpone Cream Pie is full of lovely lemon flavor! It's light and perfect for summer! Plus, I love the addition of the smooth and creamy mascarpone cheese!

I hope everyone enjoy the Independence Day holiday yesterday. The hubs was off work both Monday and Tuesday and while I had some things to do, we did get to enjoy some nice time with friends and even saw fireworks both nights.

We've had more rain in the last week or so than we've had in a long time, so getting outside was tricky. Fortunately, we got out on the lake at about midday Monday and didn't have any more rain for the rest of the day. The longest stretch of pretty weather all weekend I think. It was really nice to relax a bit.

And then of course there's the good food. I've been quite healthy lately, but I gave myself a bit of a break and enjoyed some tasty treats. This pie would have been great to have on hand too, but it was made a few weeks ago. Time to make it again I guess!

The pie begins with a classic graham cracker crust. It's a nice, thick crust that's sweetened a bit with a little sugar. It's my favorite way to make a graham cracker crust. I personally think the crust is a little bland without it. No surprise there - the more sugar, the better. 🙂 I baked the crust to make sure it holds together well, but you don't have to if you'd prefer not.

The filling itself is no bake and very easy to put together. It starts with some sweetened condensed milk, lemon juice and lemon zest. Combine them and set aside to make the cream mixture.

First is the whipped cream. If you aren't as familiar with making homemade whipped cream, I can assure you it's super easy. Add heavy whipping cream and powdered sugar to a large mixing bowl and whip until stiff peaks form. I know it may be tempting to cut back on the powdered sugar, but it actually adds stability to the whipped cream so you won't want to do that here.

Check Out My Other Recipes

After the cream reaches stiff peaks, add in the mascarpone cheese. Often cheeses like cream cheese will be used at room temperature, but that isn't really necessary with mascarpone. It's naturally softer and I find that if I let it warm up too much, it doesn't firm back up as well when put back in the fridge. Add the mascarpone cheese to the whipped cream and whip just until combined, then fold the mixture together carefully until well combined.

Next up is to combine the whipped cream mixture and the lemon mixture. Add about 1/3 of the lemon mixture to the whipped cream and carefully fold them together. Combining them slowly helps to ensure that the whipped cream doesn't deflate. Once mostly combined, add the rest of the lemon mixture.

Pour the mixture into the pie crust and refrigerate until firm and ready to serve. I like to top mine with some lemon whipped cream, lemon slices and a bit of mint, for a touch of color. Feel free to decorate as you like.

This pie is super light, creamy, smooth and such a great dessert for summer! I hope you enjoy it!

Lemon Mascarpone Cream Pie

Ingredients:

Directions:

Enjoy!

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Lemon Mascarpone Cream Pie - Life Love and Sugar

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This Lemon Mascarpone Cream Pie is full of lovely lemon flavor! It's light and perfect for summer! Plus, I love the addition of the smooth and creamy mascarpone cheese! I hope everyone enjoy the Independence Day holiday yesterday. The hubs was off work both Monday and Tuesday and while I had some things to do, ...

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These Chocolate Mint Cream Cheese Buttons are perfect for all occasions! Lovely mint flavored cream cheese mints filled with a decadent chocolate ganache. Guaranteed to be a hit with your chocolate and mint loving friends and family!

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Every so often I get asked if I have a cream cheese mints recipe. I reply yes, but not on my blog. Super helpful, no? Well, I'm almost there. It's coming in the next week or two :)

To tide you over, and in preparation for St. Patrick's Day, I thought I'd share this easy candy recipe with you today. It's a cream cheese mint filled with chocolate ganache. These little mints are a hit at parties and are crazy easy to make. This recipe makes a whopping 6 dozen candies so there's plenty for a crowd.

I like to make them really small - bite-size really. I usually about a teaspoon of the dough for each mint. Scoop a level teaspoon to ensure the mints are all the same size.

I've made these before and just popped a Hershey's kiss in the center. Fun and easy. Even better, however, is this version where I make a little indention and then fill it with ganache.

I mean, everything is better with ganache, amiright?

You could keep the mints white if you prefer to not use food coloring. I like to make them green so my guests know that they are mint-flavored. I don't go overboard though. Gel food coloring is best here because it doesn't add too much moisture to the dough.

Speaking of mint flavored, I do mean MINT, as in spearmint. Not peppermint. I've done that before and in those cases, I color the candies pink. I'm a stickler like that.

I've made a quick video to show you just how easy they are to make! You can check it out here. Super fun and the kids can help too!

(I had several requests for a link to the measuring spoons I used in this video... Disney, of course :) Here it is: Disney Measuring Spoons )

I am totally in love with all mint and chocolate flavored treats - they're my favorite! Make sure to check out some more recipes with this awesome flavor combination like these Chocolate Covered Mint Patties or these Chocolate Mint Brownies or perhaps this Mint Chocolate Chip Cheese Ball.

More mint and chocolate desserts!
Chocolate Mint Fudge Crumb Bars Mint Chocolate Chip Cheeseball Chocolate Covered Mint Patties Chocolate Mint Brownies Mint Chocolate Cream Pies
For all bars recipes, go HERE.
For all dessert recipes, go HERE.
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Have a great day!

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Chocolate Mint Cream Cheese Buttons - Mom On Timeout

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These Chocolate Mint Cream Cheese Buttons are perfect for all occasions! Lovely mint flavored cream cheese mints filled with a decadent chocolate ganache. Guaranteed to be a hit with your chocolate and mint loving friends and family! Let's be friends! Sign up to get my new recipes in your inbox!

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These Blueberry Pie Bars are the perfect summer treat! They're easy, delicious, and great for sharing...the ideal dessert for summer picnics, holidays, and parties! Sure to be a hit!
I partnered with Lucky Leaf to bring you this recipe. Thank you for supporting the brands that make Lemon Tree Dwelling possible!
And just like that....Memorial Day is here! Was anyone else caught off guard?!? I swear to you I was just starting to think about spring, and now....spring has come and gone and summer is upon us. HOW in the world did that happen?

Of course, it didn't help that in the month of May we started our renovation, I went to California, we had Mother's Day, and Myla's birthday, and the girls have had every concert and end of the year celebration under the sun. I've honestly started to feel like May is a second December. Just. SO. Busy.

But. This weekend? Memorial Day weekend? We have NOTHING planned. For the first time in months! And I couldn't be more excited. I'm excited to wake up and know that the whole day is ours to plan. I'm excited to stay in pajamas, and not have to make lunches, and not be thinking about what I need to make or where I need to be. In fact, it sounds AMAZING.

The ONLY thing on my "to do" list is grilling. And relaxing in our backyard. And while I'd love to be making some fabulous dessert, like these Blueberry Pie Bars, the reality is we have no oven. So no can do. But if we did? You better believe these Blueberry Pie Bars would be on the menu. Not only are they super easy to make, and ready in under 30 minutes, but they're seriously delicious. As in I need to share them....so I don't eat the whole darn pan.

And even better when they're made with Lucky Leaf Blueberry Pie Filling...our FAVORITE! I love baking with Lucky Leaf products because they contain no high fructose corn syrup and they have more fruit than other brands. And they're so easy and convenient....you really can't go wrong. If you love blueberry, these Blueberry Pie Bars are sure to become your new favorite. (And if not, you can easily substitute any variety of Lucky Leaf Fruit Filling in its place!) Perfect for Memorial Day...and delicious all summer long. Because whether you realize it or not, summer really IS here!!

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These Blueberry Pie Bars are the perfect summer treat! They're easy, delicious, and great for sharing...the ideal dessert for summer picnics, holidays, and parties! Sure to be a hit! I partnered with Lucky Leaf to bring you this recipe. Thank you for supporting the brands that make Lemon Tree Dwelling possible!

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Recipe with video instructions: Pumpkin season begins with this pumpkin cake covered in orange frosting with a marzipan stem.

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Why do kids grow up so quickly? I can hardly stand it. I stare at my boy and gaze at how handsome he has become. I marvel at the adult conversations we have. I admire his intelligence and his ability to navigate the world already. My baby boy was 2, and all of a sudden he's 10, and in a matter of months he'll be turning 11. Pretty soon the darn kid will be off to college. And then I'll have to mail him treats like this: Peanut Brittle.

We've always said that we're "not a nut family," but my boys like their peanut brittle. You could buy it in a package, already made... or you could make it yourself. All you need is a candy thermometer and a handful of ingredients. It may or may not be tricky. Just relax and follow the directions, and you should have some homemade peanut brittle in about a half hour.
Click above to view an easy STEP-BY-STEP SHORT VIDEO showing you how to make peanut brittle.
It starts simply enough with sugar and water and corn syrup.

Attach a candy thermometer to the side of the saucepan, being careful just to dip the thermometer into the liquid and not shoving it to the bottom of the pan where it will get a false reading.

Bring the mixture to a boil.

Watch the thermometer and add in the peanuts when it reaches 245 degrees F. Continue to stir and cook the mixture until the temperature reaches 300 degrees F.

Add the baking soda and continue to cook a couple more minutes until the mixture turns a golden brown.

There it is: golden brown!

Pour it onto a greased baking sheet, and let it sit until completely cooled and hardened.

Once cooled, jiggle a spatula underneath the peanut brittle and you should be able to lift up the whole slab and just break it apart into pieces.

It's ready to serve and eat at this point. If you're saving it for later, be sure to keep it in a tightly covered container. Humidity can greatly affect the texture of candy. Keep it tightly covered (I keep mine in a tupperware bowl) and your peanut brittle should stay nice and crunchy.

I'm hoping that next year goes more slowly... so I can take time to enjoy my (not so little) boy and the changes in him that I see almost daily. I'm just glad my boy still wants to snuggle with his Mama, share stories... and eat my peanut brittle.

Yield: 8 cups peanut brittle

Prep Time: 25 minutes

Cook Time: 25 minutes

Ingredients:

Directions:

Tips:

Leave a Comment

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Why do kids grow up so quickly? I can hardly stand it. I stare at my boy and gaze at how handsome he has become. I marvel at the adult conversations we have. I admire his intelligence and his ability to navigate the world already.

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This pumpkin cake roll recipe is great to keep in the freezer for a quick dessert for my family or unexpected guests, to take to a gathering, or to give as a yummy gift. -Erica Berchtold, Freeport, Illinois

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This pumpkin cake roll recipe is great to keep in the freezer for a quick dessert for my family or unexpected guests, to take to a gathering, or to give as a yummy gift. -Erica Berchtold, Freeport, Illinois

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Light and delicious these Lemon Cream Puffs are baked until puffy and filled with a light lemon cream filling! A perfect addition to your dessert line!
Lemon is one of my favorite flavors to bake with! I have a friend who literally rolls her eyes every time she hears that I'm baking with lemon. Why you may ask? Well 1. She hates lemon (seriously?!?! who hates lemon) and 2. I obviously make too many things with that flavor....whoops, sorry not sorry.

Also, cream puffs are a staple. I mean who doesn't love themselves a delicious fluffy cream puff? I know that I definitely do. I actually made my first cream puff in high school, we had a class kinda like Home Ec. but entirely about food. I was hooked!

So it is only in my nature to give things a little spin right? I mean I adore taking classic desserts and giving them a little twist and that's exactly what I decided to do with these seriously tasty Lemon Cream Puffs!

People thing that cream puffs are these absolutely hard thing to make...well that's not entirely true. The actual making of the pastry dough is easy, its the fact about OMG are my cream puffs going to deflate is the real nightmare.

Well I think the secret is to start these on a high heat and reduce your baking temp without opening the oven at all, do not even touch it! Just observe from the little window...I mean that's what it's there for right? I mean seriously whoever decided to place a window in an oven is genius!

The filling in these Lemon Cream Puffs are a mixture of cream cheese, powdered sugar and lemon among other things. So not quite the traditional filling, but these are the traditional dessert anyways...amiright? Lol!

So if you want a fun, seasonal twist on a classic treat then these Lemon Cream Puffs are great option for any breakfast, brunch or dessert that you are planning!

You might also like:
Banana Split Waffles Vanilla Bean Pistachio Cake Salted Caramel Chocolate Dip

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Lemon Cream Puffs {An Easy Lemon Twist on a Classic Recipe}

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Light and delicious these Lemon Cream Puffs are baked until puffy and filled with a light lemon cream filling! A perfect addition to your dessert line! Lemon is one of my favorite flavors to bake with! I have a friend who literally rolls her eyes every time she hears that I'm baking with lemon.

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10 Minute Homemade Hot Fudge Sauce | NoBiggie.net | you'll want to eat it all with a spoon!

How will we survive the hot months ahead without ice cream? And what better way to enjoy your ice cream than with some delicious homemade hot fudge all over the top! Of course, if you're anything like me, you most likely will end up with a big bowl of hot fudge garnished with some ice cream. We made a quick video to show you just how easy it is to make!

A friend of mine made this hot fudge one night for a church youth activity. When I saw some of the boys pouring it in cups and drinking it, I knew I had to try it!

It's so good!

This hot fudge is super easy to whip up and you can make it in less than 10 minutes. I will give you a fair warning...you'll need to be quick when serving this hot fudge to others. It's so amazing that if you don't serve yourself fast enough, it'll be gone because everyone will want seconds! If you happen to have any left over, chances are you'll be eating it out of the jar with a spoon for breakfast the next morning...or maybe that's just me, oops! ...breakfast of champions! 😉

Here's the recipe:

10 Minute Homemade Hot Fudge

*Thanks to Carrie of My Recipe Confessions for this great recipe...visit her for more.
*OPD: 7/21/2014 - 4/22/2016

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10 Minute Homemade Hot Fudge Sauce | NoBiggie.net | you'll want to eat it all with a spoon! How will we survive the hot months ahead without ice cream? And what better way to enjoy your ice cream than with some delicious homemade hot fudge all over the top!

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These Strawberries and Cream Magic Bars are pure magic. Made with fresh strawberries and a sugar cookie layer, they are seriously amazing!

I had another Grinch heart growing by 8 sizes I guess I won't trade my children for goats moment the other day.

So we were at the zoo, and I was pretty sure that I could find a group of three goats while we were there who would be easier to manage than my three monsters. I was just making my selections when the most magical parenting moment happened.

We were playing at the playground, because, obviously why would you want to talk to an African Elephant when you could, oh, I don't know, go down a slide 7,432 times? Anyway, we were playing at the playground and it is a brand new one, so the kids were extra pumped.

Gavin was climbing to this extra high level and Quinn was following him. I was standing off at the edge of the playground with Piper and the stroller reminding myself every three seconds that checking my email on my phone was not an option. Anyway, I see Gavin come sliding down the extra high slide . . . . but Quinn is not sliding down right behind him. I look up to see Quinn poking her little nose through the bars at the top . . . tears in her eyes . . . looking at me pleadingly.

She was too scared to come down.

Well. This is a fine pickle. Options: Abandon the baby to climb to the top and coax the toddler down the slide . . . . Nope.

I know! Scream at the toddler to come down! "Quinn! You are fine! It is a slide! Come down, buddy!!!"

More tears.

Gavin looks at me from across the playground and I swear something came over him. He looks at me and says, "Mom, is Quinn stuck at the top? Don't worry! I've got her!" And he runs up to the top of the playground. I'm thinking to myself, "Yeah, good luck, kid," when I see them talking to each other. He is being super animated and before I know it, they are both flying down the two slides. They pop out of the bottom and Gavin high fives Quinn and tells her she did a great job!

When they got to me I gave Quinn a huge hug and congratulated her and then I turned to Gavin and said, " What did you say??" And he said, "I just told her that she needed to be brave. She's always brave when I tell her she needs to be."

Cue the heart swelling.

So, in all honesty, these bars aren't even a half as magical as that moment, but they are still pretty amazing. They are a tiny bit putzy. I mean you have to make the graham cracker layer, the sugar cookie layer, and the strawberry cream layer, but they are totally worth it. They are gooey and delicious and so packed with strawberry goodness!

Ingredients

Instructions

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Strawberries and Cream Magic Bars - Wine & Glue

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These Strawberries and Cream Magic Bars are pure magic. Â Made with fresh strawberries and a sugar cookie layer, they are seriously amazing! I had another Grinch heart growing by 8 sizes I guess I won't trade my children for goats moment the other day.

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This honey baklava is flaky, crisp and tender and I love that it isn't overly sweet. It's basically a party in your mouth. I am a huge fan of baklava and this is the BEST baklava recipe I have ever tried. Hands down.

This post may contain affiliate links. Read my disclosure policy.

You will love the hint of mellow lemony flavor which offsets the sweetness and compliments the cinnamon. It's truly delicious.

Store-bought baklava has nothing on this and trust me, I've been around the block when shopping for baklava. This baklava recipe is well loved wherever it goes and it is definitely a reader and family favorite!

How to Make the Best Baklava (See Video Below):

Ingredients for Baklava Recipe:

You will need 1 (16 oz) package of phyllo (fillo) dough*; thawed according to package instructions *Fillo dough should be paper thin - even thinner than paper. Each package has 2 rolls with a total of 40 sheets. Do not use thick sheets of fillo dough for this recipe.

Also, don't skimp on the butter or any part of the syrup (lemon juice, water and honey) since the recipe needs it to moisten and soften the sheets. Otherwise the baklava layers can end up dry and won't stay together easily.

The chocolate is optional but a nice touch to fancy up a tray of baklava.

How To Make Baklava:

1. Thaw phyllo dough according to package instructions (this is best done overnight in the fridge, then place it on the counter for 1 hour before starting your recipe to bring it to room temp).

2. Trim phyllo dough to fit your baking sheet. My phyllo dough package had 2 rolls with a total of 40 sheets that measured 9×14 so I had to trim them slightly. You can trim one stack at a time then cover with a damp towel to keep from drying out.

3. Butter the bottom and sides of a 13×9 non-stick baking pan.

Start with your honey sauce (which will need time to cool as your baklava bakes).

1. In a medium saucepan, combine 1 cup sugar, 1/2 cup honey, 2 Tbsp lemon juice, and 3/4 cup water. Bring to a boil over med/high heat, stirring until sugar is dissolved, then reduce heat to med/low and boil an additional 4 minutes without stirring. Remove from heat and let syrup cool while preparing baklava

How to Assemble Baklava:

Preheat Oven to 325˚F.

1. Pulse walnuts about 10 times in a food processor until coarsely ground/ finely chopped. In a medium bowl, stir together: 4 cups finely chopped walnuts and 1 tsp cinnamon

2. Place 10 phyllo sheets into baking pan one at a time, brushing each sheet with butter once it's in the pan before adding the next (i.e. place phyllo sheet into pan, brush the top with butter, place next phyllo sheet in pan, butter the top, etc. etc.).

Keep remaining phyllo covered with a damp towel at all times. Spread about 1/5 of nut mixture (about 3/4 cup) over phyllo dough.

3. Add 5 buttered sheets of phyllo, then another layer of nuts. Repeat x 4. Finish off with 10 layers of buttered phyllo sheets. Brush the very top with butter.

Here's the order:
10 buttered phyllo sheets, 3/4 cup nut mixture,
5 buttered phyllo sheets, 3/4 cup nut mixture,
5 buttered phyllo sheets, 3/4 cup nut mixture,
5 buttered phyllo sheets, 3/4 cup nut mixture,
5 buttered phyllo sheets, 3/4 cup nut mixture
10 buttered phyllo sheets and butter the top.

4. Cut pastry into 1 1/2″ wide strips, then cut diagonally to form diamond shapes. Bake at 325˚F for 1 hour and 15 min or until tops are golden brown
Tip: For best results, let baklava sit 4-6 hours or overnight at room temperature for the syrup to penetrate and soften the layers. Garnish baklava with finely chopped nuts or drizzle with melted chocolate. Store at room temp, covered with a tea towel for 1 to 2 weeks.
5. Remove from oven and immediately spoon the cooled syrup evenly over the hot baklava (you'll hear it sizzle). This will ensure that it stays crisp rather than soggy. Let baklava cool completely, uncovered and at room temperature

So many juicy layers of flavor! This is hands down, our favorite baklava. Check out the glowing reviews below and add the ingredients to your grocery list. 🙂

Watch Baklava Video Tutorial:

Any baklava is a little tedious to make, but I've shared all of my best tips and advise to ensure you are successful in making yours. You will love that this recipe can be made several days in advance of your shindig and keeps beautifully at room temperature for at least a week.

Dessert Recipes to Explore:

Baklava Recipe

This baklava is flaky, crisp, tender and perfectly balanced with the honey-lemon syrup. This homemade baklava is so much better than any store-bought version.

Here's the order of the Baklava Layers:
10 buttered phyllo sheets, 3/4 cup nut mixture,
5 buttered phyllo sheets, 3/4 cup nut mixture,
5 buttered phyllo sheets, 3/4 cup nut mixture,
5 buttered phyllo sheets, 3/4 cup nut mixture,
5 buttered phyllo sheets, 3/4 cup nut mixture
10 buttered phyllo sheets and butter the top.

♥ FAVORITE THINGS ♥
Shown in this post (Amazon affiliate links):
* Cuisinart 9×13 non-stick cake pan (also great for cakes!)
* Wusthof Cooks knife - an essential knife for any cook
* Zwilling sauce pan distributes heat evenly & handle stays cool
* This Cuisinart 11-cup food processor cuts prep time in half

What are YOU cooking up for Christmas?

If you've tried this already and are back for more, I'd love to hear from you in a comment below!

Natasha Kravchuk
Read more posts by Natasha
Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Baklava Recipe, Honey Baklava, How to Make Best Baklava

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This honey baklava is flaky, crisp and tender and I love that it isn't overly sweet. It's basically a party in your mouth. I am a huge fan of baklava and this is the BEST baklava recipe I have ever tried. Hands down. This post may contain affiliate links.

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Peanut Butter Banana Ice Cream

Servings: 2-4

INGREDIENTS

3 bananas, peeled and frozen

1 tablespoon natural peanut butter

1½ tablespoons mini chocolate chips

PREPARATION

Blend frozen bananas in a food processor until smooth.

Transfer to a freezer-safe container and swirl with peanut butter and mini chocolate chips.

Re-freeze until solid.

Enjoy!

Watermelon Pizza

Servings 4-6

INGREDIENTS

1 watermelon

2 cups whole milk plain yogurt

½ cup blueberries

1 kiwi, peeled and sliced

5 strawberries, sliced

1-2 tablespoons honey

PREPARATION

Slice watermelon into 1-inch thick slices, discarding the ends.

Spread a layer of yogurt on top of each slice and top with fruit. Drizzle the tops with honey.

Slice into pieces and enjoy!

Strawberry-Kiwi Yogurt Pops

Servings: 6

INGREDIENTS

1 cup strawberries

2 cups plain whole milk yogurt

2 tablespoons honey

½ cup strawberries, sliced

⅓ cup kiwi, peeled and sliced

PREPARATION

Combine 1 cup strawberries, yogurt, and honey in a blender.

Blend until smooth.

Pour evenly into popsicle molds. Stir sliced strawberries and kiwis into each popsicle and insert handle.

Freeze until solid.

Enjoy!

Chocolate Banana Lollipops

Servings: 16-18 pieces

INGREDIENTS

2 bananas

½ cup semisweet chocolate, melted

2 tablespoons sliced almonds

16-18 thin popsicle sticks

PREPARATION

Slice the bananas into ½-inch pieces.

Push a popsicle stick into each piece like a lollipop.

Drizzle chocolate over the tops of each piece of banana to coat, then sprinkle sliced almonds on top.

Place on parchment paper and freeze until chocolate has solidified.

Enjoy!

Inspired by:

Banana pops- https://www.facebook.com/buzzfeedtasty/videos/1845361125716528/?pnref=story

Smoothie pops-
https://www.buzzfeed.com/alixtraeger/frozen-smoothie-pops?ref=bffbtasty&utm_term=.wa1DV426Zd#.xmyY5w0yla
Watermelon pizza-
https://www.buzzfeed.com/joeyfiroben/water-pizza?bffbtasty&utm_term=.utN0aJWABb#.ufaYn76P0B
Banana ice cream-
https://www.buzzfeed.com/alixtraeger/have-a-guilt-free-treat-with-banana-ice-cream?utm_term=.tmr2G4ZWXM#.eodomwNlA1

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Peanut Butter Banana Ice Cream Servings: 2-4 INGREDIENTS 3 bananas, peeled and frozen 1 tablespoon natural peanut butter 1½ tablespoons mini chocolate chips PREPARATION Blend frozen bananas in a food processor until smooth. Transfer to a freezer-safe container and swirl with peanut butter and mini chocolate chips. Re-freeze until solid.

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This Lemon Zucchini Bread combines two favorites in one delicious loaf of bread! Topped with a sweet lemony glaze, it's a great way to sneak in extra veggies and the BEST way to wake up!

When it comes to parenting, I think it's fair to say that I really try not to judge other people's decisions. Or think I know better. Or think I'm doing it "right". Because parenting is hard, and there are a million and one ways to do it, and honestly? I have no idea whether the way I'm doing it is right at all. I'm just doing the best I can.

But one thing that's true is that there are certain things I thought I would do differently. And, well, over time I've realized those things maybe weren't as easy to execute as I thought they would be. Things like being really consistent with discipline, enforcing a chore chart, and....getting my kids to eat ALL THE VEGGIES.

When I first became a parent, I really didn't like the idea of hiding veggies in things. Why? Because I wanted my kids to love veggies for veggies' sake. And I thought that was realistic! Ha! Okay, to some extent it is....but there's definitely room for more veggies in our life. Veggies that aren't dipped in ranch dressing.

Enter: Lemon Zucchini Bread. THIS STUFF IS AMAZING! It's sweet and light and lemony....with just the perfect amount of glaze....and I swear you would never know it's packed with zucchini. My kids gobbled it down like crazy and asked for more. Despite the little green specks. And even though they still might not choose to eat zucchini just for the love of zucchini, at least I know how they will eat it!

So whether your kids are veggie lovers or not, I think it's safe to say this Lemon Zucchini Bread will be a HUGE hit. And if they're turned off by all things green? Peel the zucchini before shredding it! Problem solved. Your kids get an extra dose of veggies and you get a delicious loaf of Lemon Zucchini Bread that's guaranteed to put smiles on faces.

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This Lemon Zucchini Bread combines two favorites in one delicious loaf of bread! Topped with a sweet lemony glaze, it's a great way to sneak in extra veggies and the BEST way to wake up! When it comes to parenting, I think it's fair to say that I really try not to judge other people's decisions.