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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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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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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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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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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.
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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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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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Join in! Leave a comment!

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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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These Desserts Are Any Chocolate And Peanut Butter Lovers Dream

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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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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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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 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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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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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?

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

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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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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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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
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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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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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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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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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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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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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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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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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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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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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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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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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.
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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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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 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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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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Lemon Hand Pies: flaky, baked hand pies with a sweet lemon filling! Don't forget the dusting of powdered sugar on top!
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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!

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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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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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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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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:

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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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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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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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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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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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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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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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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! Follow me on Facebook and Instagram too!

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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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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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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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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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 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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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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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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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! Sign up to get my new recipes in your inbox! Follow me on Facebook and Instagram too!

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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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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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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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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I am giving one of my favorite low carb dessert recipes a fun new update. These creamy sugar-free peanut butter ice pops are dipped in dark chocolate for the ultimate keto treat! All new photos and a how-to video included.
These delicious low carb chocolate peanut butter ice cream bars will blow. your. mind!

There is no shortage of chocolate and peanut butter recipes here on All Day I Dream About Food. I was actually tempted to go back through my archives and count all of my low carb chocolate and peanut butter recipes, but I think that would be a rather time-consuming process. Suffice it to say that they take up a good percentage of my recipe creation and I can't see any end in sight. When it comes to this magical combination of sweet chocolate and salty/sweet ground peanuts, the possibilities are limitless. I don't think I have ever met a chocolate peanut butter recipe I didn't like and I see many, many more chocolate peanut butter recipes in my future. And yours, if you want to come along for the ride. I promise it will be a very tasty ride indeed!

I've had the idea for a chocolate dipped peanut butter popsicle for a while, and with the weather warming up here in New England, I decided the time was ripe. We are having a lovely spring so far, although I shouldn't say that out loud, for fear of jinxing us and sending torrents of cold, wet, miserable weather our way. It's not out of the realm of possibility! But one thing can be said for New Englanders - they never waste a beautiful spring day. The minute the sun shines and that needle gets above about 55 degrees, you'll see people breaking out the shorts and t's and sipping iced coffee with their faces turned to the sun. Like little sunflowers we are, following the arc of the sun through the sky, soaking up its warmth as much as we can.

So, back to the popsicles. If you are as much of a peanut butter and chocolate fan as I am, you already know these are good, but I am going to emphasize that point anyway. They are seriously good and every member of my household was a huge fan. The filling is very similar to that of both my Chocolate Peanut Butter Mousse Tarts and my Frozen Peanut Butter Pies, because why mess with perfection? It is quite thick, though and has to be really tapped down firmly into the popsicle molds to release the air bubbles. Once they're frozen you simply melt some good sugar-free chocolate and dip away. I suggest using the smaller popsicle molds if you have them because these are very rich and filling.

Updated June 6th 2017: I still recommend using the smaller popsicle molds, if you can find them! I made these with larger molds and I only got 9 popsicles instead of 12. The carb count starts climbing and they really are rich. If you can't find the smaller molds, only fill your ice pop molds about 2/3 full so you can get the full 12 popsicles out of it.

Chocolate Covered Peanut Butter Popsicles

Rich and creamy, with a chocolate shell, these Chocolate Covered Peanut Butter Popsicles are the ultimate warm-weather indulgence. Low Carb and Gluten-Free!

Instructions

1. In a large bowl, beat together the cream cheese, peanut butter, sweetener, vanilla extract, and heavy cream until well combined and smooth.

2. Spoon into 12 to 15 popsicle molds (depending on size) and tap molds firmly on counter to release as many air bubbles as you can. Place popsicle sticks in the center of each (wooden sticks are preferable as they stay in the popsicles better).

3. Freeze 4 hours until firm. Remove from molds by running under hot water or placing in a bowl of hot water for 30 seconds, then gently twisting the sticks until they release. Keep in freezer until ready to dip in chocolate.

4. Line a baking sheet with parchment or waxed paper and place in freezer. Set a metal or ceramic bowl over a saucepan of barely simmering water (do not allow bottom of bowl to touch water). Add chopped chocolate and cacao butter and stir until melted. Remove from heat.

5. Dip a popsicle into chocolate about half way, then let excess drip off back into bowl (you can hold upright and twist to get some interesting chocolate drips down the sides of the popsicle).

6. When chocolate is firm, place finished popsicle on cookie sheet in freezer and repeat with remaining popsicles.

by Carolyn

Recipe Notes

Nutritional Information (Serves 12): 281 Calories; 24g Fat; 7g Protein; 9g Carbohydrate; 3g Dietary Fiber; 41mg Cholesterol; 164mg Sodium

NET CARBS per serving = 6 g.
USED TO MAKE THIS RECIPE

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Joshua Hampton (Cooking Classes San Diego)

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The Mom Chef ~ Taking on Magazines One Recipe at a Time

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Alexandra @ Confessions of a Bright-Eyed Baker

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Chocolate Covered Peanut Butter Popsicles - VIDEO

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I am giving one of my favorite low carb dessert recipes a fun new update. These creamy sugar-free peanut butter ice pops are dipped in dark chocolate for the ultimate keto treat! All new photos and a how-to video included. These delicious low carb chocolate peanut butter ice cream bars will blow.

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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.
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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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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."

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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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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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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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Churros with Bittersweet Chocolate Sauce Recipe

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The shape of pastry tip you use for this churros recipe is very important. If the tip isn't closed, or rounded off, the churros may break as you're frying them (we used size 845 tips). Keep that in mind if you're using a different size-the cook times may vary.

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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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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

You might also like
Milky Way Magic Bars Chocolate Dipped Strawberry Cookies

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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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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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Chewy coconut filling layered onto a buttery shortbread crust; this recipe is so simple to make I have been making it since I was a child. This is my grandma's recipe (one of only a few that she made) and if you are a coconut lover, these can not be beat.

I hadn't made these bars in years and when I baked this gluten free version of the Coconut Chews and took them to some friends and family they were an enormous hit. I have a well-known love of coconut and these bars are some of the best coconut treats I make.

It's a funny thing the way blogging has changed the way I think about baking and cooking. When I'm focused and working on new recipes, I tend to forget about the older family favorites. I fell in love with these bars all over again when I made them for our guests a few weeks ago. They were the most talked about dessert and definitely one that I'll be making again, sooner than later.

Check out all of the Gluten Free Dessert Recipes on this website!

Kitchen Tip: I use this bowl, this spatula, and this pan to make this recipe.

Yield: 12 servings

Save Recipe

Ingredients

Instructions

Notes
http://barefeetinthekitchen.com/coconut-chews-gluten-free-or-not/
{originally posted 7-6-12 - photos and recipe notes updated 7-11-16}

Here are some more coconut desserts you might like:
Pineapple Coconut Bars by Barefeet In The Kitchen
Black Bottom Coconut Squares by The View from Great Island
Coconut Cream Lush by Melissa's Southern Kitchen
Mini Coconut Pound Cakes by Barefeet In The Kitchen
Pineapple Coconut Cake by Baked By An Introvert
Lime Coconut Snowballs by Two Peas and Their Pod
Coconut Lovers Oatmeal Cookies by Barefeet In The Kitchen
Ultimate Coconut Cream Pie by Cook Crave Inspire

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Chewy coconut filling layered onto a buttery shortbread crust; this recipe is so simple to make I have been making it since I was a child. This is my grandma's recipe (one of only a few that she made) and if you are a coconut lover, these can not be beat.

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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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These Martha Washington Candies are an excellent addition to your holiday celebrations, are ideal for gift giving, and look impressive on a cookie tray!

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

I have been feeling a little nostalgic these past few weeks as I think about the upcoming holiday season. So many of our family traditions have died away the past few years as family has moved away or passed on. Chris and I were talking yesterday about what traditions we have started with our boys and what new ones we want to start so that when they're older they can look back and say, "We always did such and such at Christmas". I want that for them.

One of my fondest Christmas traditions was eating insane amounts of candies at my Grandma's each year on Christmas Eve. Everyone had their specialties and these Martha Washington Candies ( or Martha Washingtons as we always called them) were my Aunt Rene's contribution each year.

Bless her.

There's absolutely nothing wrong with these delectable candies and everything right. Coconut, pecans, and maraschino cherries all wrapped up in a chocolate package...just for you.

This recipe yields roughly a million candies...or about that. I can easily get 5 dozen. My sister makes her's about one quarter the size of mine since they are very rich. She's also a lot skinnier than me. I may see a pattern here...

These candies are a great addition to your holiday celebrations and look impressive on a cookie or Christmas tray. Please, please, please do NOT just make these at Christmas though, they deserve to be enjoyed year round. Especially fantastic for Valentine's Day!

Save the juice from your maraschino cherry jar and make this amazing Maraschino Cherry Frosting! It's delicious!

Martha Washington Candies

More Christmas treats you NEED to make!
White Chocolate Cranberry Fudge Homemade Gumdrops Christmas Peppermint Patties Chocolate Covered Mint Patties
For all lunch recipes, go HERE.
For all dessert recipes, go HERE.
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Have a great day!

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Martha Washington Candies - Mom On Timeout

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These Martha Washington Candies are an excellent addition to your holiday celebrations, are ideal for gift giving, and look impressive on a cookie tray! Let's be friends! Sign up to get my new recipes in your inbox! Follow me on Facebook and Instagram too!

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This low carb sugar-free Chocolate Zucchini Bundt Cake recipe is the best way to use up all that summer zucchini. Rich and moist, with a gorgeous chocolate glaze, it just may be the best keto chocolate cake recipe ever! Updated recipe with a how-to video. Dairy-free options too.
Best Low Carb Chocolate Zucchini Cake

My town just north of Boston isn't the most exciting place to live. It's what you might call a little sleepy. There isn't much happening here and for a city kid who grew up around the hustle and bustle of downtown Toronto, it's often too quiet. It's a good location with a good school system for my kids, but I find it a bit too suburban for my tastes. There is one thing, however, that I absolutely adore about it, and that's our really great farmer's market. It's a surprisingly good one, with a wide variety of vendors. It was brand new the first year we lived in the area, and it's grown to be one of the more popular markets in all the surrounding towns. And now it extends well beyond the summer and into October.

Because it's New England, our growing season is short and our produce selection is more limited than other regions. We simply don't have the climate for some of the more exotic fruits and vegetables. But it's always so fun to see what the vendors have on offer and what changes through the season. Zucchini seems to grow really well in this climate. It's been available since mid-July and it's still going strong, so I pick up a few every time I go. I've had zero luck growing it myself, and it's such an inexpensive, versatile ingredient. We eat a lot of it every summer, but my kids generally don't like it unless it's baked into something. There is just something about baked goods with zucchini that appeal to everyone.

Updated Recipe!

My kids hovered over me as I made this cake. They have a funny habit of doing that when I make any sort of low carb chocolate cake. We've now made this quite a few times and on this last go round, I decided to make it dairy-free so that I could share it with my neighbours. I used coconut oil for the batter and coconut milk for the chocolate ganache, and it tasted just as good as the original. I also modified it to make it easier and to use less bowls. Because this is such a delectably moist cake, I've found it doesn't matter if you beat in the butter or oil or melt it and stir it in. Melting and stirring is easiest so I went with that. Life's complicated enough, why make it even more so?

I highly recommend getting a good non-stick bundt pan, because they make any cake look more elegant. But you can always make it in a 9×13 pan too, or even 2 or 3 round layers. It would even make great low carb cupcakes (baking times will vary depending on what pan you use). It's an incredibly versatile keto cake recipe, so sock this one away in your arsenal for when all that zucchini comes in!

Best Low Carb Chocolate Zucchini Bundt Cake

What better way to use up all of that zucchini than in a delicious low carb, gluten-free chocolate bundt cake? Topped with sugar-free chocolate ganache for an extra special treat.

Ingredients

Cake

Glaze

Instructions

Cake:

1. For the cake, place zucchini in a sieve and sprinkle liberally with salt. Mix to combine and let drain 1 hour. Press and squeeze to release the excess liquid and set aside.

2. Preheat oven to 325F and grease a large bundt pan well.

3. In a large bowl, whisk together almond flour, sweetener cocoa powder, coconut flour, whey protein, and baking powder.

4. Add the eggs, melted butter or coconut oil, vanilla extract and 1/2 cup almond milk. Add the drained zucchini and mix until well combined. If your batter is very thick add a few tablespoons additional almond milk at a time until it thins out. It should be spreadable but not pourable.

5. Spread batter in the prepared pan and smooth the top. Bake 45 minutes or until set and a tester inserted in the center comes out clean.

6. Let cool in pan 15 minutes, and then flip out onto a wire rack to cool completely.

Glaze:

1. In a medium saucepan over medium heat, combine cream or coconut milk and the sweetener. Bring to just a simmer, then remove from heat and add chopped chocolate and vanilla. Let sit 5 minutes and then whisk until smooth.

2. Pour over the top of the cake and let set.

by Carolyn

Recipe Notes

If you do not own a bundt pan, bake the cake in a 9x13 pan. The baking time will change. Start with 30 minutes and check every 5 minutes after that.

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Best Low Carb Chocolate Zucchini Cake - VIDEO

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This low carb sugar-free Chocolate Zucchini Bundt Cake recipe is the best way to use up all that summer zucchini. Rich and moist, with a gorgeous chocolate glaze, it just may be the best keto chocolate cake recipe ever! Updated recipe with a how-to video. Dairy-free options too.

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Words cannot express how good all of these recipes look, can someone send me a recipe book, my address is: 6683 Foxberry road, Fayetteville NC 28314

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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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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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Looking for homemade edible gift ideas? 3-ingredient Raffaello coconut balls make the perfect gift for your loved ones. They are no bake & ready in 15 minutes!

Hmmm... These homemade Raffaello coconut balls... Guys, these are the best sweet treats ever! And they are so easy to make! Like totally easy.

By the way, is there someone out there who doesn't actually love Ferrero Raffaello candy balls? Did you know that making these coconut balls from scratch is not only easy but fast as well? Yes. Only 15 minutes and you are done!

You can also make these with kids. They will love making them with you! It's a fast dessert to make so they won't get bored and even though it can get a bit messy, they will get to lick their coconut covered fingers! I am sure they would love it.

Now you may or may not know that I love easy to make desserts. And you know what I love even more? Easy no bake desserts with few ingredients! Like these Raffaello balls, homemade chocolate truffles or tiramisu dessert dip.

Do you make no bake desserts a lot? If yes, what is your favorite one to make?

Oh, and like I've mentioned in the beginning: These coconut balls make a perfect homemade edible gift. Birthday, Christmas, Mother's day, Father's day - they are perfect for any occasion. Just wrap them nicely and you have a wonderful personalized gift ready! Isn't it great?

How to make Raffaello Coconut Balls:
Here are the three ingredients: coconut, hazelnuts and condensed milk. Desiccated coconut and condensed milk cannot be substitute for anything else. As for the hazelnuts: We all know that the shop bought Raffaello coconut balls have almonds inside. So you can use almonds to be authentic. I am using hazelnuts because they have nice round shape which means rolling the balls is easier. I also prefer hazelnuts here to almonds.

Coconut and condensed milk are combined together. This takes less than a minute. Now all you have to do is take a nut and cover it with the coconut mixture. It will be sticky but that's how it should be so no panic. At last coat each ball in some extra coconut. This will give the balls perfect look and stop them from being sticky.

TIP: If you feel like the mixture is too dry, add more condensed milk. If it's too thin, add shredded coconut. I suggest trying to roll one or two balls to see. The mixture is sticky and you might feel like it's sticking to your hands rather than to the nut. The important thing is to press the mixture with hazelnut a few times before rolling it into a ball. Also, you can coat your hands with some coconut to reduce the sticking a bit.

How to store these homemade Raffaello balls?
For best results store them in your fridge for at least 15 minutes before serving.

I like to store them in an air-tight container or a ziplock bag in the fridge. That way they are always firm before serving. They will last for several days this way.

You see? Easy-peasy! If you like easy homemade desserts, you will love this recipe! If you give it a go, let me know. I would like to hear from you.

This post may contain affiliate links. For more information on my Affiliate Policy, please click here.

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Looking for homemade edible gift ideas? 3-ingredient Raffaello coconut balls make the perfect gift for your loved ones. They are no bake & ready in 15 minutes! Hmmm... These homemade Raffaello coconut balls... Guys, these are the best sweet treats ever! And they are so easy to make! Like totally easy.

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Yield: 48 1" pieces

Dark Chocolate Almond Fudge

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Ingredients

14 ounces sweetened condensed milk, this was 1 can

12 ounces dark chocolate chips, about 2 cups worth

1 teaspoon almond extract

1/2 cup sliced almonds, plus 1-2 tablespoons more for topping

Instructions

Combine the milk, the chocolate and the butter in a medium size glass bowl and heat in the microwave for 90 seconds. Stir to combine and heat another 15 seconds if needed. Stir until smooth. Stir in the extract and the almonds. Pour into a well-greased or parchment lined 8" pan. Chill until ready to serve. Store in an airtight container in the refrigerator for up to a week. Enjoy!
http://barefeetinthekitchen.com/easy-dark-chocolate-almond-fudge-recipe/

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This is a melt in your mouth, smooth and creamy fudge; rich with dark chocolate and almonds. I fell head over heels for the combination of almonds and chocolate this past summer when I couldn't stop making Double Chocolate Almond Ice Cream.

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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

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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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This Triple Berry Angel Food Cake Roll is an easy red, white and blue dessert (or just red and white!) for the 4th of July or Canada Day, or any day! Perfect with fresh summer strawberries, raspberries and blueberries 🙂 Includes step by step recipe video.
PIN THIS RECIPE FOR LATER
So I had these grand plans to make you a chocolate cake roll.

I had made cake rolls. They were easy.

I figured I'd start with my favorite chocolate cake roll, and roll it up like you do a cake roll, and it would just work. (<- this attitude gets me in trouble more than you might think)

So I made my chocolate cake. And I rolled it up. When I unrolled it, it was in about 8 different pieces - it had cracked like crazy! I made it again. I rolled it up again. Once again - about 8 different pieces of cake that would definitely not be rolling back up. The cake is so moist and delicious, I have no idea why it wouldn't unroll in one piece. Too much moisture maybe?

Since I was totally inspired by this Strawberry Shortcake Roll from Dorothy of Crazy for Crust - she is the queen of cake rolls, friends - I thought maybe I'd do something vanilla. I had made cake rolls with angel food cake before and they had turned out so well, so maybe I'll go that route.

And because there is nothing better than fresh berries with angel food cake and whipped cream, and it's May, and the whole red, white and blue orrrrr red and white thing (maybe you know I'm a proud Canadian, but I also have plenty of proud American friends here!).... this is what we got.

The whole cream cheese whipped cream thing is a totally unintentional similarity between Dorothy's and my own (surely you've heard of my love affair with cream cheese or you saw this awesome No Bake Lemon Cheesecake, Best Vanilla Cheesecake or this Brownie Batter Cheesecake?!?), and I can only hope she'll still love me in the end 😉

Tips and Tricks for Making this Triple Berry Angel Food Cake Roll:

You don't need any special equipment for making this cake roll, but you will need a good rimmed baking sheet, a clean kitchen towel and some parchment paper.

If you're not as lame as me and you actually make angel food cake from scratch (and you have a dozen or so eggs to spare, which we never seem to!), feel free to go that route - it should work just as well! I don't use cake mix often, but angel food cake is one of those things I usually cheat on. Someday I will go for the real deal!

You can obviously mix up the filling and the fruit as you desire here - try pudding for a filling, or different sauces or frostings, try strawberries and kiwi or add blackberries, or fresh cherries.... the options are endless! Go nuts 😉

This cake roll is best eaten the day it's made, because the berries won't last long and it's difficult to cover without smearing. I made this the day we were heading to a potluck, and I left a happy woman with an empty plate and a ton of rave reviews!

Watch the recipe video below to see how it's made! PIN THIS RECIPE FOR LATER
Triple Berry Angel Food Cake Roll (a Red, White and Blue dessert) + VIDEO

20 mins 2017-07-01T00:20:00+00:00 Prep Time

20 mins 2017-07-01T00:20:00+00:00 Cook Time

This Triple Berry Angel Food Cake Roll is an easy red, white and blue dessert (or just red and white!) for the 4th of July or Canada Day, or any day! Perfect with fresh summer strawberries, raspberries and blueberries 🙂 Includes step by step recipe video.

Ingredients

Instructions

1. Preheat oven to 350 degrees F and line the bottom of a 10x15x1" rimmed baking sheet with parchment paper (make sure that it lays flat on the bottom). Do not grease the pan.

2. Prepare cake mix according to package directions. Pour into prepared pan and bake for about 20 minutes, until the top is golden and the edges start to crack. *NOTE: It will rise up in the pan significantly, even over the top. But even though it gets high it should not flow over -- if you're concerned, slip an extra baking sheet or a piece of foil underneath just in case.

3. Loosen cake from the edges of the pan while it's still warm -- it's going to be a little sticky, like angel food cake is, but it will come away easily.

4. Spread out a clean kitchen towel and sprinkle evenly with ¼ cup powdered sugar. Flip warm cake out onto the towel, peel off the parchment paper and immediately roll up starting at the short end, WITH the towel inside. Let cool completely (at room temperature for 1-2 hours or pop it in the fridge or freeze momentarily if you're impatient like me! You don't want it hot inside when you add your filling.)

5. In a large bowl, beat the cream cheese with an electric mixer until smooth. Add ¾ cup powdered sugar, vanilla and cream and beat on low until combined, then on high for 3-4 minutes until fluffy and stiff peaks form.

6. Unroll cooled cake (you can just leave it laying on the towel) and spread with half of the filling and top with half of the berries. Carefully roll back up (this time without the towel!) and place on a serving plate. Spread top and sides with remaining filling and top with remaining berries. Serve immediately (leftovers are best eaten within 24 hours).

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

You might also like these Strawberry Cheesecake Cupcakes

Or this No Bake Lemon Raspberry Icebox Cake

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Berry Angel Food Cake Roll (red, white and blue dessert)

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Share >This Triple Berry Angel Food Cake Roll is an easy red, white and blue dessert (or just red and white!) for the 4th of July or Canada Day, or any day! Perfect with fresh summer strawberries, raspberries and blueberries 🙂 Includes step by step recipe video.

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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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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.

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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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This decadent chocolate coconut cake recipe is topped with a creamy coconut marshmallow sauce and finished off with a layer of chocolate frosting. My husband's absolute favorite cake!

I started making this chocolate coconut cake years ago when I first learned to cook. I've adapted the recipe over time and can confidently say that if you're a coconut fan, you will love this cake. My husband asks for this cake every year for his birthday, he can't be swayed by the pretty pictures of other cakes I show him in magazines or on Pinterest. He's declared this one to be his favorite.

This chocolate coconut cake starts with a single layer of chocolate cake. But no one's that excited by a plain, unadorned piece of chocolate cake. It's the coconut sauce that makes this one special.

When you melt marshmallows with a little milk and sugar and add coconut to the mix, something really magical happens. It forms this thick and creamy sauce which then gets spread over the cake. The sauce firms up as it cools, which means it won't run all over the place when you cut the cake. The final touch is a layer of chocolate frosting that gets poured over the top.

The cake is pretty straightforward to make - the one thing I want to mention is that the chocolate frosting is almost like a really thick glaze. It's best to pour it evenly over the top rather than spread it with a knife, because as it cools it will not spread smoothly. To get a nice glossy coating like in my pictures, pour it and then don't touch it again!

Whether you're celebrating a birthday or just want a sweet treat to serve after dinner, no one can ever turn down a slice of cake. This chocolate coconut cake is the perfect all-occasion treat! Or in my case, the perfect annual birthday treat for my husband.

Still hungry? Follow Dinner at the Zoo on Facebook, Twitter, Instagram and Pinterest for more great recipe ideas!
This post was originally published on July 9, 2015 and was recently updated with new photos and recipe instructions.
This post may contain affiliate links. Please see my full disclosure policy for details.

Chocolate Coconut Cake

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Chocolate Coconut Marshmallow Cake - Dinner at the Zoo

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This decadent chocolate coconut cake recipe is topped with a creamy coconut marshmallow sauce and finished off with a layer of chocolate frosting. My husband's absolute favorite cake! I started making this chocolate coconut cake years ago when I first learned to cook.

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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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The ultimate pie! CHURRO Apple Pie Bowls: where TWO desserts become one! Apple pie filling is served in real Churro donut bowls instead of the traditional pie pastry, and drizzled with an easy, homemade caramel sauce, to make the most incredible pie!

Churro Apple Pie Bowls is the perfect way to eat an apple pie with a hint of that amazing churro flavour!

Wait. Do you hear that? I think I hear harps, and angels, and the voices of so many people on my food level loving this creation. So, you may be asking yourselves, what did I do? Well, if you're asking, and you're looking for an answer, I think what I did is make the holy grail of all desserts.

Basically, the way I describe all of the creations I come up with is: I wanted one thing PLUS another thing, and decided to fuse those things into ONE THING to make the most epic thing ever tasted. Did I lose you?

Out of all the Churro Recipes on this blog.......this one is my favourite. Oh wait, there were those Red Velvet Churros. AND those Nutella Churro Donut Holes. Well, these are right up there with those.

It all started with Churros and the most exaggerated craving known to human existence. THEN, to make it worse, apple pies have been flooding my world all over the place. I stood in my kitchen with that dilemma. Churros? Apple Pie? PIE? CHURROS?

What to do..... WHAT.TO.DO?!

Churro Apple Pie Bowls. And here we are.

First, you're going to start off making these Churro Bowls.

THEN you're going to make this incredibly easy and delicious apple pie filling, filled with cinnamon and nutmeg and apple pie flavours. OR you're going to use store bought filling. Totally up to you.

THEN....you're going to either

1) Use a store bought caramel sauce and live a content, yet, fulfilled caramel moment

OR

2) Make your own caramel sauce and live your life on the edge. Apparently, I choose to live my life on the edge.

Proceed to fill your cups with apple pie goodness.......

And, well, smother with all things apple pie. Churro Apple Pie Bowls are a win-win in my book.
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Churro Apple Pie Bowls + Caramel Sauce - Cafe Delites

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Churro Apple Pie Bowls is the perfect way to eat an apple pie with a hint of that amazing churro flavour! Wait. Do you hear that? I think I hear harps, and angels, and the voices of so many people on my food level loving this creation.

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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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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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If you love the classic eclair cake you'll do back flips for this death by chocolate eclair cake variation. The chocolate mousse-like filling is sandwiched between chocolate graham crackers, then topped with a chocolate ganache and garnished with chocolate whipped cream. This eclair cake is a chocolate lovers dream come true!

As if it could get any better, it's also a no-bake dessert that's fabulous for a potluck, family or office party. It seems almost too good to be true. If you're a fan of chocolate covered cherries, you may like my Chocolate Cherry Eclair Cake, too. Make this chocolate eclair cake one day in advance to allow the graham crackers to soften and become almost brownie-like in flavor. It's a magical cake that's sure to become a keeper in your recipe file.

Death By Chocolate Eclair Cake

1 (24 oz) package chocolate graham crackers

2 (8 oz) packages cream cheese, softened

½ cup powdered sugar

½ tsp pure almond extract

½ tsp pure vanilla extract

3 cup half & half

2 (3.9 oz) boxes instant chocolate fudge or chocolate pudding

1 (12 oz) package milk chocolate chips

1 cup heavy cream

1 (8 oz) chocolate frozen whipped topping, thawed (See Cook's Note)

1. In a medium size mixing bowl using an electric mixer cream together the cream cheese, powdered sugar, almond and vanilla until creamy around 1-2 minutes.

2. Add the half & half and both packages of pudding to the creamed cheese. Whip on medium-high speed for 2 minutes until fully combined and creamy. .

3. In the bottom of a 9 x 13-inch baking dish arrange one layer of graham crackers breaking to fit as needed. Spread with ½ of the chocolate filling. Repeat ending with a third layer of graham crackers.

4. In a microwave safe dish melt together the chocolate chips and heavy cream. Heat in 20 second increments stopping to stir each time. Repeat until completely smooth then cool slightly.

5. Pour the slightly cooled ganache on top. Chill for at least 4 hours or overnight.

6. To serve, top each piece with a dollop of chocolate whipped topping.

7. Store chilled.

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Death By Chocolate Eclair Cake - melissassouthernstylekitchen.com

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If you love the classic eclair cake you'll do back flips for this death by chocolate eclair cake variation. The chocolate mousse-like filling is sandwiched between chocolate graham crackers, then topped with a chocolate ganache and garnished with chocolate whipped cream. This eclair cake is a chocolate lovers dream come true.

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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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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.
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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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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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Cake Ideas and Party Themes - Page 24 of 33 - Smart School House

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- by Adrian Harlan

What could be better than a moist chocolate cake topped with delicious fresh blueberries and a creamy chocolate ganache?

We all love cake, but we all also hate to feel guilty or sick after eating a piece of cake. That's a huge problem I know, and this is why I wrote this recipe.

For those of us with dietary restrictions especially, being able to enjoy cake on special occasions is REALLY nice.

Although this Blueberry Chocolate Cake recipe is grain-free, gluten-free, dairy-free and Paleo, it exceeds all the expectations of a traditional chocolate cake and tastes incredible.

The texture is super moist, soft and fudgy. It's almost like a brownie, but not as dense or chewy. Fresh blueberries are incorporated into the mixture, pureed with the wet ingredients to give the cake this special texture.

The dominant flavor is chocolate, and most of the blueberry taste comes from the fresh blueberries on top. The more blueberries you top your cake with, the more delicious every bite is in my opinion, especially if the blueberries are very fresh and still have a hint of tart flavor to them.

For the chocolate ganache, I used dark chocolate with 60% cacao. This ganache is smooth and creamy. It gives a beautiful look to the cake.

I filmed every step to show you how this cake is made. Hit play on the video below to watch the video. And subscribe to my Youtube channel to see all my cooking videos.

Between my friends and neighbors this cake didn't last long, and I wasn't even able to save a piece for the next day. We all enjoyed a piece for dessert and it was decadent! So special in fact that I went live on Periscope to show and talk about the cake.

BTW, you can follow me on Periscope so you can catch me when I go live. We can chat and it's the coolest app available that allows me to connect with you in real time. You can download the app to your phone and search for LivingHealthyWithChocolate to follow me. Anytime I go live you'll be notified.

Check out this text my neighbor sent me after trying the cake with his wife. I know you guys are going to like it too!

I want to hear from you when you make this cake! Please share your feedback and a photo in the comments below 🙂

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The texture, colour, and all the berries...I simply just love everything about this gorgeous treat!

Hi! and Thanks Adriana...I have already made it and I used oranges instead of berries. delicious!!
Warm Regards from Spain ?????

My son has a very veryyyyy strict diet , when I saw him enjoying his cake I could not believe it because he is a picky eater . I was in tears .
Bay the way first time in my live that bake something hihihihihi .
Thank you for your recipe .....❤️❤️❤️

I make a similar cake with frozen blueberries and it turned out just fine.
I also add some chili powder in mine as I like the combination chili-chocolate (2 teaspoons??? adjust to your taste).
Instead of making a ganache, I melt some jelly and brush my cake with it, it give a shiny finish and depending on the jelly (I prefer some dark berry jelly) it can add another bit of taste to the cake. I have also used melted marmalade (made with bitter oranges). This one would work well with oranges added to the cake instead of blueberries as one reader did. If I cook blueberries, I usually add some orange zest.

Farheen, thank you! I'm glad you like the recipe 🙂
Unfortunately, I don't calculate the nutrition facts of my recipes. You can do this by adding the numbers for the products you used in an online calculator like this one: http://recipes.sparkpeople.com/recipe-calculator.asp

@Julie,

Hi from Singapore. I also used 70% Lindt dark chocolate. Maybe you can try 50/50 mix with Semi Sweet Hershey.
I did to my cake and it looked shiny. I like to eat cold so i put it in the refrigerator and it is soo yummm..

Thank you Lisa! It's great to know my recipe is now your favorite! 🙂
I would love to see a photo of your cake. Please post it here.

Dear Adriana, so what do you do when your sister sends a text -after check-in at the airport-, that she is taking a 2-hour flight to be with us for the weekend?
I had read this recipe just before my computer crashed a few days ago and knew I wanted to make this cake, because of the easy read and the healthy benefits on top of the wonderful flavors.
Searched high and low to find the recipe again, sent my son to get some berries and whipped up the batter -with balsamic vinegar- while the oven was pre-heating.
Since this was a special occasion, I used 1,5 times the recipe and threw it in a 10 inch pan.
After 25 minutes I rushed it out in the garden to cool off and started with one recipe of the ganache.
It's the first time that I used coconut milk in ganache instead of regular creme which all made a happy welcome for my sister, my family and our neighbours.
Thank you very much for the fantastic recipe, inspiring video and for greatly adding to this awesome surprise visit !

I made this recipe last night. SO DELICIOUS!! I have tried many paleo chocolate desert recipes, and this is the BEST one yet!!!! The cake is so chocolatey and moist. It has a great texture and the flavor is incredible. This is seriously my favorite chocolate cake ever, paleo or not.
Thank you, Adriana, for creating your wonderful recipes!!!

Hi Adriana 🙂 I love your recipes. I don't like to cook but they are so easy that I'm trying some. I discovered the blueberry cupcakes and now I did this one 👌 I love it 🙂
I just have a question. If I want to add some vegetable protein powder how much should I add?
Can I change the coconut milk cream to almond milk?

Thank you
Joana

Hi Joanna thank you! I'm really happy you like my recipes and you're trying them 🙂
I never used vegetable protein powder in my baked goods before, so it's hard to say how much to add and if it will affect the recipe. I'm thinking it may change the texture a bit. I you do try it please let me know how it goes.
Coconut milk has a lot more fat than almond milk, and in most all my recipes this will be something to consider. You could try using the almond milk instead, but I suggest adding a little bit less. Hope this helps.

Hi
Can i double the recipe and bake in the same dish?

Hi Adriana,
I'm just wondering if I could completely remove coconut flour for this cake as I couldn't find one in my country? What would be the implications of this and what is the purpose of adding coconut flour?
In addition, dessicated coconut is sold here and I'm just wondering can that be used to substitute coconut flour?
Many thanks:)

Hi Jenny,
The coconut flour helps absorb some of the excess moisture in this recipe and it gives texture to the cake. If you have dessicated coconut available and it's unsweetened, you can grind it in a coffee grinder or food processor to fine powder which is the same as the flour. If you omit the coconut flour from this recipe, you'll need to compensate by adjusting how much milk and oil you add. Please let me know how it goes if you try it.

Hi Adrian,

I made the cake today for Valentine's Day. Replaced the blueberries with raspberries 😊... can't thank you enough, it's so yummy for a GF and DF cake.xxx

i realize i am pretty late to the game on this, but i found this on pinterest and made this for my fiancé for valentines day yesterday and it turned out so good! he loved it and it was pretty simple too!
thanks for sharing!

Delicious cake! Thank you so much.
Moitos besos de Galicia, ao norte de España donde falamos galego (parecido ao Portugués).

Hi Cristina! Your cake looks amazing!!! Love seeing your photo. Thank you so much 🙂
Love España, been there once a few years ago.

Hi Tina, I usually don't calculate the nutrition facts of my recipes. Writing, testing, photographing and filming recipes takes a very long time and I ask that my readers help me and do this if possible. I hope you understand. You can calculate this using an online calculator like this one. Please share the numbers with me if you do this.

Hi, I would like to make this tomorrow for somebody's birthday!

Can u substitute almond flour with anything? Like just more coconut flour? (and if so - what quantities? - i know coconut flour is tricky had some bad experiments with it) or normal flour +coconut flour? Has anyone tried> ? I know how the texture of this should be ..just not sure by substituting it will be the same. Unfortunately can't find almond flour in time and its the only thing i don't have + i'm not keen to making other nuts flour myself.. But I saw gluten -free flour in the supermaket ..

Hi Andreea, hope I'm sending you this reply before you make the cake!
Coconut flour will not work unless you make major modifications to the recipe, so I would not make this substitution.
If you want to try with all purpose flour, you will have to adjust the moisture added to the batter since it's drier than almond flour. You can try adding 1/2 cup of coconut milk instead, or you can try omitting the coconut flour and adding only 2 cups of all purpose flour. These are guesses and I am not sure it will work, but if you do try it please let me know how it goes.

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Blueberry Chocolate Cake (gluten-free, dairy-free, Paleo)

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by Adrian Harlan What could be better than a moist chocolate cake topped with delicious fresh blueberries and a creamy chocolate ganache? We all love cake, but we all also hate to feel guilty or sick after eating a piece of cake. That's a huge problem I know, and this is why I wrote this recipe.

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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:

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Enjoy!

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Berries and Cream Cupcakes

Strawberries and Cream Cheesecake Cake

No Bake Berry Vanilla Cheesecake

Fresh Berry Vanilla Layer Cake

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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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S'mores cookie cups are baked in a mini muffin pan. Graham cracker cookie base, with a toasted marshmallow, and a piece of gooey chocolate on top! Now you can enjoy campfire toasty s'more all year round for dessert.
My husband has a scout group that he is in charge of every Wednesday night. It is part of a youth group for our church. I am so glad teenage boys like to eat because it gives me a reason & excuse to make something! My husband said that they were going to do a fire building activity and I thought that these s'mores cookie cups would be a perfect treat to enjoy afterwards.

I first found this recipe last summer and we've made it so many times that I figured I better share with you all. They're so good. Dare I say I like them better than the classic s'more..... no more smelling like fire smoke, no more sticky hands, and no more dirt and sticks 🙂 Well, I suppose these are still a mess because their little hands will still get sticky. But at least you don't have sticky hands combined with dirt!

Although, my kids would not let me get away with only making these in place of the classic s'more because they love roasting them over the fire. We built a fire pit in our backyard a few summers ago and our favorite thing to do is roast marshmallows and make s'mores during the summer. These little cookie cups take me there; they taste identical and are beyond delicious!

First get yourself 2 of the 'checkout stand' size Hershey chocolate bars and break it into the square pieces. Next, you will need 12 large marshmallows that you will cut in half. I like to use kitchen scissors but if you don't have them, go ahead and use a knife sprayed with cooking spray to avoid it sticking to the marshmallow while cutting.

You will then mix up a graham cracker cookie dough and press it into a mini muffin tin. You will have exactly enough dough to fill 24 mini muffin tins full of dough. Be sure and press down the dough so it's flat on top. You'll then bake those beauties up and grab yourself a 1 teaspoon measuring spoon and gently press an indent into each cup. Stick a cut marshmallow (sticky side down) in each indent and then let the cookie cups cool completely.

Add a chocolate square on top and then broil them until nice and toasty brown!

Now you can enjoy toasty campfire s'mores all year round. And when you taste how delicious these s'mores cookie cups are you'll be wanting to make them year round! Promise me that you will eat one warm.... it is pure melty, gooey chocolate heaven!

Enjoy friends! Thanks so much for stopping by.

Yields 24 cookie cups

S'mores cookie cups are baked in a mini muffin pan. Graham cracker cookie base, with a toasted marshmallow, and a piece of gooey chocolate on top! Now you can enjoy campfire toasty s'more all year round for dessert.

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Ingredients

1 cup graham cracker crumbs

1 1/4 cups flour

1/2 teaspoon baking soda

1/4 teaspoon salt (use 1/2 teaspoon if using unsalted butter)

1 stick (8 tablespoons) butter, softened

1/2 cup brown sugar

1/3 cup sugar

1 large egg

1 teaspoon vanilla extract

12 large marshmallows, cut in half

2 Hershey's chocolate bars (1.55 oz each)

Instructions

1. Preheat oven to 350 degrees. Spray a mini muffin pan with cooking spray.

2. In a small mixing bowl, combine graham cracker crumbs, flour, baking soda, and salt. Stir with a wire whisk. Set aside.

3. In larger bowl, with a handheld electric mixer, blend the butter, brown sugar, and sugar until creamy and combined.

4. Add in egg and vanilla extract. Mix well.

5. Dump in the bowl of dry ingredients, mix on low speed just until combined. The dough will be crumbly.

6. Scoop dough into the mini muffin tins. Fill them full and press down slightly so the dough is even on top. You will have the perfect amount of dough to fill all 24 mini muffin tins.

7. Bake for 8 minutes. They will look like they're not done, but trust me, they'll be perfect.

8. Immediately after baking, take a teaspoon size measuring spoon and press into the dough. You want to make an indent for the marshmallow to sit in. Place a half of marshmallow into each indent in the muffin cups. Sticky side of the marshmallow down.

9. Let cool for 20 minutes.

10. Place one square of chocolate on top of each marshmallow.

11. Turn the oven broiler to high. Place muffin tin pan under the broiler for 1-2 minutes. Watch carefully. This toasts the marshmallows fast.

12. Let cool for about 10 minutes and eat right away for a warm, gooey s'more or let cool completely.

13. ** If you don't want the chocolate very melted (like what is pictured) broil the pan with the marshmallows first, and then immediately after taking out of the oven, press one chocolate on top of each toasted marshmallow. The chocolate is more of a softer chocolate that retains it's shape almost perfectly when you do it this way. I have made these both ways and either way is delicious.**

http://togetherasfamily.com/2015/05/smores-cookie-cups/
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recipe adapted from Six Sister's Stuff

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S'mores cookie cups are baked in a mini muffin pan. Graham cracker cookie base, with a toasted marshmallow, and a piece of gooey chocolate on top! Now you can enjoy campfire toasty s'more all year round for dessert. My husband has a scout group that he is in charge of every Wednesday night.

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While I've never been a big fan of eating bananas plain from the peel, caramelized bananas...bananas foster...oh, and those deep fried banana egg roll desserts...they all make me weak at the knees.

These pan fried honey bananas are a little snack I ate all the time as a kid, so when I saw this post on Pinterest I knew I had to make some again.

It's easy, filling, and delicious.

When you've got that combination, not much else needs to be said.

Start by slicing up some *just* ripened bananas:

You want bananas that are ripe, but still firm. No black spots on the peel.

Then add some honey, grapeseed oil or butter, cinnamon, and salt to a nonstick skillet:

Heat it up and add your banana slices:

Cook for a few minutes on each side until they become deeply caramelized and sticky, like this:

Now you can eat them as is, or you can layer them in a sandwich with marshmallow creme and peanut butter!

Very similar to this method is my 5-minute Quick Stovetop Candied Pecans, which you may enjoy as well. Happy cooking!

Pan-fried Honey Bananas
5-minute Stovetop Candied Pecans

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While I've never been a big fan of eating bananas plain from the peel, caramelized bananas...bananas foster...oh, and those deep fried banana egg roll desserts...they all make me weak at the knees. These pan fried honey bananas are a little snack I ate all the time as a kid, so when I saw this post on Pinterest I knew I had to make some again.

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These bars are like the bubblegum with the squishy, squirty center that oozes when you chomp down.

Except it's rich, creamy, buttery caramel that squirts in your mouth when you bite down here.

They're like the softest oatmeal chocolate chip cookie, with a streusel-crumble topping, and more melted caramel than you have napkins for, and that's beautiful.

I've been wanting to (re)make these bars for years, and I'm so glad I did.

MY OTHER RECIPES

They're a no-mixer, layered bar and are an adaptation of my early 2012 Caramel and Chocolate Gooey Bars.

In this version I tinkered with the flour and oat ratio, increasing the flour and decreasing the oats slightly, so the bars hold together better.

The crust and topping are made with the same mixture. It's a buttery, brown sugar, vanilla-infused oatmeal and flour mixture.

Half is pressed into the pan and baked for 10 minutes as the crust, and the other half of the big buttery crumbs are crumbled over the top. Below, is after 10 minutes of baking.

The filling is just caramels and heavy cream melted together. I melted in the micro, but use the stovetop if you prefer. I used Werther's Baking Caramels. I love these caramels because the wax paper just slides right off making unwrapping 30+ caramels a quick and easy job, rather than caramels with pesky cellophane, which is a huge strugglefest.

I haven't tried using jarred caramel sauce, but I have a feeling a thick, higher quality jarred sauce would be fine. If anyone tries Trader Joe's Salted Caramel Sauce, let me know how it goes. That would be my first choice if I wasn't melted caramels with cream.

After baking the crust for 10 minutes, sprinkle with chocolate, drizzle with caramel sauce, and crumble the reserved oatmeal-brown sugar mixture over the top.

Return the pan to the oven and bake until the center is bubbly and the edges are just set and lightly browned.

It's very important to allow the bars to cool completely before slicing. It can up to take 4 hours, or overnight, at room temp. You can speed it along by placing pan in the fridge, but I made them in the evening, cooled overnight, and they were set by the next morning. However 'set' is a relative term. You can see they're still plenty drippy and gooey.

If you slice the bars before they've cooled completely, you'll have a literal hot mess with molten caramel and melted chocolate all over. They'll taste fine (as long as you don't burn your mouth on hot caramel), but you'll have no chance for clean cuts or pretty bars that stay intact.

Plus, I think bars like this taste better the next day after the flavors have married. The caramel and chocolate also has a chance to soak into all the nooks and crannies of the oats.

Even after the bars are fully cooled, they're soft, gooey, messy, and full of intense caramel flavor. The butter and brown sugar in the crust-topping mixture caramelize while baking, adding even more caramel flavor.

If you're easily bothered by desserts that are 'too sweet or too rich', I wouldn't recommend these because they're both. However, adding a pinch of salt helps balance the sweetness. I included places in the recipe where you can add salt, to the crust-topping mixture, and/or to the caramel sauce, creating salted caramel sauce.

The semi-sweet chocolate is a great balance to the sweet caramel and chocolate is always welcome in any dessert I'm having.

The oats provide a light amount of texture and chewiness to the otherwise buttery-soft bars, just oozing with caramel everywhere. They aren't called carmelitas for nothing.

Carmelitas

Prep Time: 15 minutes

Ingredients:

Directions:

Related Recipes

Many blogging friends have made carmelita recipes. Check out Jaclyn's Salted Carmelitas, Alyssa's Carmelitas, Lulu The Baker's Carmelistas, Michelle's Oatmeal Carmelita Bars, Tracey's Salted Carmelita Bars, and Shelly's Carmelita Cookies

Caramel and Chocolate Gooey Bars (GF) - The bars that inspired today's recipe
Dulce de Leche Coconut Chocolate Chip Bars
Peanut Butter Caramel Twix Bars (almost no-bake) - One of the favorite 2013 bars

Caramel Peanut Butter and Apricot Jelly Bars (GF with Vegan adaptation)
Salted Caramel Apple Cheesecake Bars Chocolate Buttermilk Pancakes with Homemade Salted Caramel Sauce Salted Caramel Pretzel Blondies Caramel-Stuffed Chocolate Chip Cookie Cups Hot Fudge and Salted Caramel Blondies

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These bars are like the bubblegum with the squishy, squirty center that oozes when you chomp down. Except it's rich, creamy, buttery caramel that squirts in your mouth when you bite down here. They're like the softest oatmeal chocolate chip cookie, with a streusel-crumble topping, and more melted caramel than you have napkins for, and ...

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This Blueberry Croissant Puff is a delicious overnight breakfast dish that everyone will love.
I've eaten my weight in chicken noodle soup this week. Being sick is no fun at all. I'm having a hard time kicking it.

But I can see the light at the end of the tunnel and am actually craving something that has to be chewed and not slurped.

I had someone email me and ask me if had something against blueberries because there are hardly any blueberry recipes on this site. Nope. Not true at all.

I just have a hard time making time and room for every food in my life. It's a tough problem.

But just in case you do in fact have something against blueberries, any fruit would be fabulous in this.

How can you go wrong with cut up buttery croissants, fruit, and a cream cheese milk mixture that is baked until golden brown.

The cream cheese is not overpowering at all and this would be perfect for breakfast or even dessert. This could be easily doubled and put in a 9X13 pan.

You can use fresh or frozen blueberries.

1. Preheat oven to 350 degrees.

2. Place croissant pieces in a 9 inch square pan. Sprinkle with blueberries.

3. Beat cream cheese, sugar, eggs and vanilla in medium bowl with electric mixer until well blended. Gradually add milk, beating well after each addition. Pour evenly over croissant pieces. Let stand 20 minutes or soak overnight.

4. Bake at 350°F for 35 to 40 minutes or until set in center and golden brown. You may want to cover it with foil for the last 10 minutes if the tops are getting too browned.

5. Serve warm sprinkled with powdered sugar.

6. Variation: Instead of baking in a square pan bake individually. Place croissant pieces evenly in 10 (1/2-cup) ramekins; sprinkle with blueberries and pour cream cheese mixture evenly over croissant pieces. Let stand 20 minutes. Bake at 350°F for 20 to 25 minutes or until set in center and golden brown.

This can easily be doubled in a 9X13 pan.

Source: slightly adapted from Kraft

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This Blueberry Croissant Puff is a delicious overnight breakfast dish that everyone will love. I've eaten my weight in chicken noodle soup this week. Being sick is no fun at all. I'm having a hard time kicking it.

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These Scotcharoos Pinwheels are chewy peanut butter bars rolled up with melt-in-your-mouth chocolate and butterscotch frosting. It's a fun way to enjoy a classic favorite!

In Minnesota, scotcharoos are a go-to, never fail dessert that is loved by everyone. No matter the season or the reason, scotcharoos are a part of every get-together and celebration. Everyone makes them a little different but not matter the variety, there won't be any left the time you leave.

Last summer, I found out that scotcharoos are not a classic in other states. My daughter's out-of-state friends tried scotchroos for the first time and loved them so much that they asked for the recipe to bring home with them. So if you haven't tried them yet, you really should!

After seeing my friend Tricia's recipe for S'mores Rice Krispies Treats Pinwheels, I decided to try making scotcharoo pinwheels. It's a NEW SPIN (pun intended) on classic treat everyone loves.
Disclaimer: Please note that some of the links in this post are affiliate links.
Instead of making the scotcharoos in a 9×13 inch pan like I normally do, I made them in a jelly roll pan or a sheet pan covered with greased parchment paper.

After allowing the bars to cool and set a bit, I roll them up into a log. You want the bars to still be flexible enough to roll but not so soft that they will fall apart. Press any cracks and holes closed. Use a sharp knife to cut them into slices.

These Scotcharoos Pinwheels are a new spin on a classic favorite. The chewy, crispy peanut butter bars rolled up with the chocolate and butterscotch frosting will be hit at your summer picnics and cookouts!

Chocolate Chip Cookie Dough Scotcharoos Club Cracker Caramel Bars Red Velvet Ooey Gooey Bars

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Scotcharoos Pinwheels Recipe with Video - The Gunny Sack

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These Scotcharoos Pinwheels are chewy peanut butter bars rolled up with melt-in-your-mouth chocolate and butterscotch frosting. It's a fun way to enjoy a classic favorite! In Minnesota, scotcharoos are a go-to, never fail dessert that is loved by everyone. No matter the season or the reason, scotcharoos are a part of every get-together and celebration.

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INGREDIENTS
Ice Cream:
1 pint vanilla ice cream, softened

2 pint strawberry ice cream, softened

2 pints chocolate ice cream, softened
Cake (Can Sub Boxed Yellow Cake):
1 cup butter, at room temperature

2 cups sugar

4 eggs, at room temperature

3 cups cake flour, sifted

1 cup milk

1 teaspoon baking powder

½ teaspoon salt

1 teaspoon vanilla extract
Swiss Meringue:
4 egg whites, at room temperature

1 cup sugar

1 teaspoon cream of tartar

1 teaspoon vanilla extract

PREPARATION

1. Wrap a 10-inch freezer-safe bowl in plastic wrap. Scoop the vanilla ice cream into the bowl, and using a spatula smooth the ice cream to form an even layer. Freeze for 1 hour, or until frozen.

2. Remove the bowl from the freezer, and scoop the strawberry ice cream onto the frozen vanilla layer. Using a spatula, smooth the strawberry ice cream to form an even layer. Freeze for 1 hour, or until frozen. After the strawberry layer is frozen, repeat with chocolate ice cream.

3. Preheat the oven to 350˚F (180˚C).

4. In a bowl, add the eggs and sugar and whisk until well combined.

5. Add 1 egg and mix until combined. Repeat with remaining eggs, mixing after each egg is added.

6. Alternate adding a little bit of flour and milk, whisking after each addition until combined. Repeat until the flour and milk have been used up. The batter should be smooth and creamy.

7. Add the baking powder, salt, and vanilla extract and whisk until well combined.

8. Pour the batter into a greased and floured 10-inch cake tin and bake for 50 minutes to 1 hour, until the top is golden brown and a toothpick comes out clean.

9. Let the cake cool completely. Once cool, invert the cake onto a plate and set aside.

10. Bring a pan of water to a simmer over medium heat.

11. Place a heatproof bowl over the simmering water, and add the egg whites, sugar, and cream of tartar. Whisk constantly until the sugar has dissolved and the egg white mixture is warm, about 3 minutes.

12. Remove the bowl from the pan. Using a hand mixer, beat the egg white mixture until stiff, glossy peaks form, about 10 minutes. Add the vanilla extract and mix until just combined.

13. Remove the bowl of ice cream from the freezer and gently invert it onto the cake, creating a dome shape. Remove the plastic wrap from the ice cream.

14. Working quickly, use a spatula to spread a layer of meringue over the entire cake and ice cream dome so that it's fully coated.

15. Using a kitchen torch, brown the peaks of meringue.

16. Serve immediately. Enjoy!

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This Baked Alaska Is The Ultimate Dessert

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Ice Cream: 1 pint vanilla ice cream, softened 2 pint strawberry ice cream, softened 2 pints chocolate ice cream, softened Cake (Can Sub Boxed Yellow Cake): 1 cup butter, at room temperature 2 cups sugar 4 eggs, at room temperature 3 cups cake flour, sifted 1 cup milk 1 teaspoon baking powder ½ teaspoon salt 1 teaspoon vanilla extract Swiss Meringue: 4 egg whites, at room temperature 1 cup sugar 1 teaspoon cream of tartar 1 teaspoon vanilla extract 1.

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What were your favorite things about being a child?

I loved the care-free summers I spent playing outdoors at my grandparent's house. Those days were filled with hours of building forts and visiting imaginary places with my cousins. And then coming in to have a huge family dinner that usually consisted of a Slow Cooker BBQ Pork and Papa's Baked Beans.

And of course ice cream.

Once in a blue moon, I was allowed to walk to a Lawon's, a local convience store, with several of my cousins.

Boy did we kids get excited when Papa would pull out his billfold and give us each a dollar.

We were rich- well, back in the day we were junk food rich!

We would rush down to Lawson's (usually accompanied by a parent who was on the hunt for their famous chip dip) and debate between those wax candies that were filled with sugary syrup, interesting flavors of gum, or a treat from the frozen department.

I typically opted for ice cream, drumsticks to be exact. Hello, chocolate!!!

Years later when I met my husband, I quickly found out that drumsticks were one of his all time favorite childhood treats as well. It was destiny! And we may or may not have been guilty in consuming our fair share of these cones while we were dating.

Fast forward 15 years, and I don't think I have purchased or consumed a drumstick cone more than once or twice during that time frame. What happened?!! I think once I had children, I started to notice ingredients in products more. Once I was diagnosed with severe digestive issues, I REALLY started to pay attention to the additives to many store bought favorites.

Sad. Depressing. Disgusting.

BUT-do you know how easy making drumsticks at home happens to be?

Let me tell you-simple!

You have to exercise a bit of patience, but with a few simple ingredients they can be yours! And there is NOTHING sad, depressing, or disgusting about these!

Let's walk through the steps.

1. Start with ice cream cones. Get organic , generic or gluten free. Whatever floats your boat.

2. Now onto the ice cream. Here is where I am particular. I buy an all natural vanilla or chocolate made with just cream, milk, vanilla, and sugar. Oh and cocoa if chocolate flavored. Skip all ice creams with carrageenan, corn syrup, food coloring, caramel color, etc. Your stomach will thank you. (Hint: if you think you get sick from ice cream it just may be the kind you are eating-anything with carrageenan makes me feel beyond ill these days!) And of course you can get dairy-free options at any store or make this No-Churn Dairy Free Vanilla Ice Cream from Flippin Delicious. OR make your own Banana Ice Cream-which is literally JUST bananas (and SO SO good)

3. Place a chocolate chip in bottom of each cone (just in case their are any hole in your cone).

4. Stuff your ice cream cone with either chocolate or vanilla ice cream and using your hand (you can wash it later) shape the top scoop to make a perfect dome around the cone.

5. Place the prepared ice cream cones on a wax paper lined sheet tray and place in the freezer.

6. Crush up some peanuts or almonds, or skip nuts altogether. Sometimes I am a rebel and use these all natural sprinkles.

7. Melt some chocolate. Either cut up a chocolate bar or use chocolate chips. Again, use dairy-free chocolate if needed.

8. Pull the ice cream cones out from freezer and dip into melted chocolate and sprinkle peanut over chocolate. Put cone immediately back into freezer and wait until chocolate is set.

9. Test your patience. It should only take 10 minutes to set back up, but it can be a hard 10 minutes to wait.

Now dig in!

Another great option for these drumsticks is to use Homemade Strawberry Magic Shell from Go Dairy Free, in place of the chocolate for a strawberry version of this treat.

6 ice cream cones

48 ounces vanilla or chocolate ice cream

16 ounces chopped semi-sweet chocolate (or chocolate chips)

½ cup chopped peanuts

1. Place a chocolate chip or morsel into the bottom of each cone.

2. Stuff each ice cream cone with 8 ounces of ice cream, finishing with a perfect half sphere on top of each cone (use your hands, if needed.) Freeze on cookie sheet that has been lined with wax paper, until solid, about an hour.

3. Melt chocolate and dip the ice cream into the melted ice cream up to the cone. Sprinkle with chopped peanuts.

4. Place back on lined sheet and freeze for another 10-20 minutes.

More Delicous Summer Treats: Watermelon Granita with Mint Lime Sugar Grilled Mixed Berry Crisp Healthy Cookies and Cream Parfait

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What were your favorite things about being a child? I loved the care-free summers I spent playing outdoors at my grandparent's house. Those days were filled with hours of building forts and visiting imaginary places with my cousins. And then coming in to have a huge family dinner that usually consisted of a Slow Cooker BBQ Pork and Papa's Baked Beans.

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Thanks for stopping by! To get the newest recipes subscribe.

So I came up with the most AMAZING brownie recipe a few weeks ago, I just had to share! German Chocolate BROWNIES! My family loves German chocolate cake.I love it too... BUT only because of the frosting! The frosting is DIVINE! I eat it by the spoonful's (I probably shouldn't admit that). ;) I'm really not the biggest cake lover...but brownies, those are a whole different story! So I decided to combine my love of brownies, chocolate, caramel and coconut frosting to create these little naughty brownies. They are super rich and full of chocolate goodness! Trust me, you'll want to file this one away!

All you need for this recipe to start it a box of brownie mix and caramel bits. Then you'll bake brownies according to package and allow to cool. Next you'll melt caramel bits in microwave for 1 minute and then drizzle over brownies. Then you'll top with the most amazing german chocolate coconut frosting. MMM... I can (and do) eat that stuff by the spoon!

German Chocolate Brownies Video

German Chocolate Brownies

Ingredients:

COCONUT PECAN FROSTING:

Directions:

Mmm... German Chocolate Brownies!! Don't you want to just take a bite?! Grab a cup of milk, you're going to need it with these bad boys! Here's a pinnable image for you! :)

If you like this post check out cheesecake brownies, nutella cupcakes, best chocolate chip cookies.

Jamielyn Nye

Creative director and founder of I Heart Naptime. Jamielyn aspires to reach women, get their creative juices flowing, and to genuinely inspire. When she's not creating, Jamielyn loves to chase her three little monkeys and snuggle up on the couch with her man.

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German Chocolate Brownies - I Heart Nap Time

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Thanks for stopping by! To get the newest recipes subscribe. So I came up with the most AMAZING brownie recipe a few weeks ago, I just had to share! German Chocolate BROWNIES! My family loves German chocolate cake.I love it too... BUT only because of the frosting! The frosting is DIVINE!

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This easy Chocolate Banana Bread is moist, tender, and a chocolate lovers dream! It is the BEST banana bread recipe.

I am super excited to share this Chocolate Banana Bread recipe with you today. I have been testing the recipe for a few weeks and it is finally perfection. It is probably the best banana bread in the history of all banana breads...if you like chocolate. But who doesn't like chocolate? If you don't, I am not sure we can be friends. Just kidding, we can be friends because that means I can eat your slice of Chocolate Chocolate Chip Banana Bread:)

It has taken me a few weeks to get this recipe absolutely perfect because we keep running out of bananas. Our boys are little monkeys and I can't keep enough bananas in the house to bake banana bread. Last week, I hid some bananas in the back of the pantry so the boys wouldn't find them. The bananas turned brown and I used them to make this EPIC loaf of Chocolate Banana Bread. I nailed the cocoa banana bread recipe this time. It is absolutely perfect!

So what makes this banana bread so special?

Well, first the chocolate, duh. Chocolate makes everything better. It is made with Dutch process cocoa and chocolate chips. I use Dutch process cocoa because the chocolate flavor is so intense. The bread has chocolate chips in the loaf and on top. YES!

Next, the bananas. Obviously, it is banana bread. Overripe bananas are the key. If you have to hide bananas to get them to turn brown, do it. When I first made the recipe, I only used one cup of mashed bananas and the bread was good, but not great. I increased the bananas to 1 ½ cups mashed bananas and BINGO! It is the perfect banana/chocolate ratio. The bananas make the bread super moist and you can still taste the bananas. I like chocolate, but it is chocolate BANANA bread so I wanted to be able to taste the bananas too. 1 ½ cups mashed bananas is the magic number.

This recipe also calls for melted unsalted butter AND oil. The butter gives the bread a nice flavor and the oil keeps the bread extra moist. The combo produces a tender crumb with great flavor.

I used brown sugar and only brown sugar in this recipe because again, I wanted the bread to be super moist and brown sugar keeps baked goods more moist because of the molasses content. And I know, I have used the word moist a million times in this post and I am sorry, but the bread is really moist and I promise that is a really good thing.

Another key ingredient is sea salt. I tried the recipe with regular salt and again, it was good, but not great. I used sea salt this last time and it was the kicker, literally. I loved getting little kicks of salt with the chocolate. Sweet and salty is my jam!

Make sure you don't overbake the bread. Take it out of the oven when a toothpick comes out clean or cleanish. If you hit a chocolate chip, there will be melted chocolate on the toothpick. Don't let that fool you for the batter. You don't want to overbake the loaf. You might need to test the bread in a few spots.

Let the bread cool in the pan for 15 minutes and then let it cool on a wire rack until warm. Slice and enjoy every last crumb.

This Chocolate Chocolate Chip Banana Bread is the ultimate banana bread. It is SO rich and divine. And it is bread so it is totally acceptable to eat a slice for breakfast. Or you can eat a slice as a 3 p.m. for a chocolate pick me up. Or you can eat a slice after dinner for dessert. Or you can eat a slice topped with ice cream at midnight. It is the BEST banana bread and I think you should make a loaf TODAY. I hope you have brown bananas handy.

Oh, and if you want to really impress your sweetheart on Valentine's Day, make a loaf of this Chocolate Banana Bread. It is chocolate heaven and better than store bought chocolates or flowers because it is baked with LOVE! And I promise it is easy to make. And if you are a peanut butter fan, check out my Chocolate Peanut Butter Banana Bread. You will FLIP over this recipe!

If you like this Chocolate Banana Bread, you might also like:
Quick Breads
Chocolate Banana Bread

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Cocoa powder and chocolate chips take this banana bread recipe to a whole new level. This easy quick bread is moist, tender, and a chocolate lovers dream!