Showing posts with label Dessert. Show all posts
Showing posts with label Dessert. Show all posts


Our Carrot Cake cake with cheese ice has lightweight, and a finely punctured pastry stuffed with carrots and cinnamon and flat-top with delicious cheese.

Cake Carrot cookies with cheese ice! you're delicious! we predict this cookie seems like Carrot Cake and it's the right delivery device for our greatest cheese frosting. we have a tendency to hope you wish these cookies the maximum amount as we have a tendency to do!


Grate and cut two cups carrot. we have a tendency to used pre-chopped carrot luggage however we have a tendency to cut another on them before we have a tendency to used them.

Bake the cakes within the kitchen appliance 375 degrees for 13-15 minutes or till golden brown round the edges.   Here is what the cookie seems like simply out of the kitchen appliance.  Golden brown and delicious and chock choked with delicious sweet carrots.

If you wish Carrot Cake you'll love our Carrot Cake cookies with cheese ice.  The cakes ar lightweight and soft, stuffed with carrots and cinnamon and filled with delicious cheese ice. thus delicious!  Your family can raise you to create them once more and again!



  •  1 cup Butter (Sweet Cream Salted)
  •  1 cup Granulated Sugar
  •  1/2 cup Brown Sugar
  •  2 Eggs
  •  1 teaspoon Vanilla
  •  3 cups All-Purpose Flour
  •  2 1/4 teaspoons Cinnamon
  •  1 teaspoon Baking Powder
  •  1 teaspoon Baking Soda
  •  1/2 teaspoon Salt
  •  2 cups grated or chopped raw Carrots
  •  The Best Cream Cheese Frosting
  •  1  cup chopped Pecans


  1. Grate and chop 2 cups Raw Carrots
  2. In a large bowl, cream butter and sugars until light and fluffy.
  3. Beat in eggs and vanilla.
  4. Mix in cinnamon, baking powder, baking sold and salt and mix well.
  5. Add flour and mix until combined.
  6. Add in 2 cups of carrots.
  7. Bake the cookies in a 375 degree oven for 13-15 minutes or until golden brown around the edges.
  8. Allow cookies to cool.
  9. Frost with The Best Cream Cheese Frosting.
  10. Apply chopped Pecans around the edges of cookies.


Cream Cheese quick bread – light-weight, damp and tasty! cheese quick bread – one in all the simplest buns you may ever make! excellent for breakfast, snacks and desserts!

All people World Health Organization like to cook like to strive one thing new. My favorite ingredient is cheese as a result of we are able to use it in numerous ways that. nowadays i'll use it for this delicious course cheese quick bread. All people love desserts and that i like to build them and surprise my family anytime I even have an opportunity. i really like combining plenty totally different|of various} ingredients and creating one thing different. I particularly wish to build a healthy and quick course.


Of course, cheese quick bread isn't a true bread. These square measure the cakes you'll be able to build to your style and build plenty of various mixtures. I created this bread repeatedly and that i will say that it's terribly savory. this mixture of cheese and Bananas build this bread terribly delicious. I created this formula with pumpkins too, very tasty. you'll be able to freeze it too, however i do not have that likelihood as a result of anytime I build this cheese quick bread It disappears from the plate for a brief time.

Cream Cheese quick bread can become a favourite course. after you bake the room smells banana, thus delicious. Moist, foul and delicious, you must attempt to build this formula and provides the possibility to banana with dark spots. understand|i do know} that you just don't know to mix banana and cheese, however you've got to do and you may get a delicious breakfast, snack and course. i'm more than happy as a result of I will share with you my favorite recipes. Enjoy!


For bread:

  • 1 egg
  • 1 cup brown sugar
  • ¼ cup vegetable oil (or coconut oil)
  • 1 tablespoon vanilla extract
  • ¼ cup sour cream
  • 2 mashed ripe bananas
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • Pinch of salt
  • 1 cup all-purpose flour

For Cream Cheese mixture:

  • 1 egg
  • ½ cup granulated sugar
  • 4 ounce cream cheese, softened
  • 3 tablespoon all-purpose flour


  1. Preheat oven to 350 F. Spray one 8.5 x 4.5 x 3 inches loaf pan with floured cooking spray, or grease and flour the pan, set aside.
  2. In a large bowl, add the egg, brown sugar, vegetable oil, sour cream, vanilla, and whisk to combine. Add the mashed bananas and mix together
  3. Add 1 cup all-purpose flour, baking powder, baking soda, pinch of salt, and stir gently with a spoon until just combined
  4. Spread half of the banana batter into the prepared loaf pan with a spatula
  5. In a separate bowl, combine cream cheese ingredients and spread over mixture on top. Top with remaining banana batter and smooth very lightly with a spatula as to not disturb cream cheese layer and pushing batter into corners and sides as necessary.
  6. Bake for about 35-40 minutes or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean
  7. Cool and serve.


Ice Box Raspberry Chocolate chip cheesecake! i prefer sensible box ice sweet. the primary time i used to be introduced to the concept of the ice box sweet was as a baby. i am certain a great deal of you have already got them lined up cracker with sweet pudding wherever the cracker layer absorbs wetness from the pudding/fills your choice and softened into some type of cake like treating? 

I switched it and created a cheesecake version. i take advantage of cheese topping icing and another chocolate chips. once icing found out, it's essentially like not bake Cheesecake and so, excellent for this idea.


The cream icing mixture is simply stratified  in a very mini pile at the side of recent raspberries. I cut each Berry in 0.5 thus it'll sit well between the layers. i am distressed berries are going to be very juicy and disport, however I even have no downside there.  My berries dried utterly once I used it, thus it helped.

Cookies don't seem to be absolutely wrapped in filling, in order that they definitely get soft, however not as soft as after you really cowl them with topping. This sweet incorporates a very little additional texture than classic rendition. The content is thicker, the cake becomes softer, however still holds their structure and mini chips add additional textures.



  • 1 1/2 to 2 cups heavy cream or heavy whipping cream see notes
  • 1 8 ounce block of cream cheese, I use Philadelphia Cream Cheese
  • 1 cup sugar
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla
  • 1/2 cup mini chocolate chips or shaved chocolate
  • 1 box Famous Chocolate Wafers
  • two pints fresh raspberries you'll need about 56 raspberries for filling and garnishing
  • fresh mint for garnish


  1. In a large bowl, whip cream with a mixer until it forms stiff peaks.
  2. In another bowl, use a hand mixer to soften the cream cheese, about 30 seconds.
  3. Add sugar, salt and vanilla to the cream cheese and whip until fully combined and creamy. Check a small bit between your fingers to insure sugar crystals have "melted" into the mixture so there is no grittiness.
  4. Fold whipped cream into cream cheese mixture then use mixer until it's fully combined and fluffy.
  5. Fold in chocolate chips or shaved chocolate.
  6. Line a sheet pan with parchment or waxed paper. I portioned out stacks of three cookies and spaced them out on my sheet pan to await filling. This is particularly helpful if you have some broken cookies so that you can plan out which stacks you want to use them in. (See notes)
  7. Cut raspberries in half. You'll need six halves for each stack. Leave the rest uncut for garnishing or to serve extra on the side.
  8. For easy assembly, place filling in a sturdy zip top bag and cut off the corner or use a piping tip. I used a large open tip, an Ateco 7, which has about 1/2" opening. Or, simply spread it on with a spoon, spatula or butter knife.
  9. Pipe a dollop of filling onto a wafer. You want enough filling to cover as much of the cookie as possible. The cookie parts that don't have filling touching them will not get as soft as those that do.
  10. Press three raspberry halves gently into the filling cut side down. Pipe a small dollop of filling into the center of the three berries to act as "glue" for the next layer.
  11. Gently press a wafer on top of first layer and repeat the filling, berry, "glue" step.
  12. Top with a wafer and garnish with more filling, a berry and a mint leaf, if desired.
  13. Refrigerate for 4 to 6 hours before serving. Use a spatula to lift them easily off the sheet pan.


Easy to form classic turtle Pie! it isn't a baked turtle cake has four ingredients that area unit soft and made filling. Add pecans, caramel and chocolate syrup and you've got a fast homemade  turtle Pie!

I'm aiming to decide something that features a tan over the pie perhaps for the remainder of my life.


There area unit bajillion ways that you'll build a turtle cake. dish pies area unit generally created with eggs or with gelatin to assist offer dish structures. however I the least bit fill out by giving birth eggs saute in a very baked pastry not. I don't understand, I can't justify.

For the chocolate pie, you clearly want chocolate in filling. however adding liquified chocolate to the filling base will build a a lot of liquid fill, which means it'll want one thing like gelatin to assist it set. that i'm not hostile as a result of I even have used gelatin in a number of our recipes. However, i would like to stay this instruction super easy.



  •  1 & 1/2 cups graham crackers crumbs (about 9 graham crackers)
  •  1/4 cup sugar
  •  1 stick (1/2 cup) butter, melted


  •  8 oz cream cheese, softened
  •  1 cup powdered sugar
  •  1/2 cup chocolate spread 
  •  1 container cool whip, 8 oz, thawed


  •  Whipped cream (can use canned or homemade. For homemade use 1 cup heavy whipping cream and 1/4 cup powdered sugar)
  •  Pecans
  •  Caramel sauce
  •  Chocolate sauce


  1. If using whole graham crackers, pulse them in a blender or food processor until they are very fine. You can also find graham cracker crumbs in the baking aisle. Measure out 1 & 1/2 cups of crumbs. In a small bowl, combine the crumbs with the sugar and melted butter, mix well until incorporated.
  2. Press the crust into an un-greased pie pan. Use your fingers and the bottom of a flat cup to evenly distribute the mixture on the bottom and the sides of the pan. Make sure the pie mixture is really compacted.
  3. Place the pie pan in the freeze for 30 minutes before adding the filling. If you’re preparing the crust days or hours in advance, cover the pie pan with foil or plastic wrap and place in the refrigerator.


  1. In a mixing bowl, combine the cream cheese and powdered sugar, beat with an electric mixer for 1 minute or until smooth. Add in the chocolate spread, beat again to combine. Use a spatula to stir in the cool whip, mix well.
  2. Spread the filling on top of the crust. Cover with plastic wrap and place in the freezer overnight. If you do not have time to freeze overnight, freeze for at least 4 hours. You won’t be serving the pie frozen, but freezing the pie helps to set the filling.


  1. Remove the pie from the freezer 30 minutes before serving. Pipe whipped cream swirls around the edge of the pie. Add a pecan on top of each swirl. Add chopped pecans to the center of the pie (add a lot if you really like nuts!). Drizzle caramel and chocolate sauce over the entire pie. Serve right away, or refrigerate until serving.


S'mores brownies are the proper instruction to serve till this summer. Golden cracker crust, flat-top with fudgy brownies, marshmallows, and chocolate chips. Brownie s ' Mores is extremely easy to create and can improve your Brownie treats to your friends and family. 

If you say the word s ' Mores you'll be able to bet i'll be joyful and listening. one thing regarding cracker, Chocolate, and candy move. give Fudgy brownies and this s ' Mores simply got an entire ton tastier. 


I precious the box brownies, they were fast, easy, and solely required many ingredients. Dress up brownies simply makes them style higher, and this instruction is dynamite in style. 

Simply place your brownies in an exceedingly pan and canopy with lid or wrap in foil. Then continue at the counter for 4-5 days. they'll begin drying out with on a daily basis. Then simply take and revel in after you need.



  • 1 Package of Graham Crackers (About 12-15 crackers full crackers)
  • ½ Cup Sugar
  • 6 Tbsp. Butter, Melted
  • 1 Box of Brownie Mix, Prepared according to Directions
  • 1 - 10 oz. Package of Miniature Marshmallows
  • 1 Cup of Chocolate Chips


  1. Place the Graham Crackers in a Food Processor and Pulse until finely crushed
  2. Add in Butter and Sugar and Pulse until well mixed and everything feels slightly wet
  3. Press Graham Cracker mixture into the bottom of a Parchment Lined 9x13 Baking Dish
  4. Prepare your Brownie Mix according to the Package Directions
  5. Pour Brownie Mix on top of the Graham Cracker Crust
  6. Bake at 350 Degrees for 22 - 25 Minutes, until center is set
  7. Remove from oven and top with Marshmallows and Chocolate Chips Immediately
  8. Turn Oven to Broil
  9. Place Brownies under the Broiler for about 3 minutes until they just start to brown


It's primarily one in every of those delicious desserts that cause you to scaring in excitement. Too much? no matter, it's delicious, it's virtually not possible to resist and continually walk larger. don't fret regarding finding a space within the electric refrigerator for the remainder, as there will not be any!

Chocolate lover? make sure to print from the formula for our common chocolate lasagna too!


There area unit variety of various ways in which to create sex in Pan, however most recipes out there have terribly similar ingredients. A soft crust, cheese, pudding, whipped topping. As afters goes, what doesn't love?

So if you are looking for one thing sweet, and easy, and irresistible... This is it. however if you're hoping for the remainder for tomorrow, i like to recommend removing a bit currently and activity it within the electric refrigerator.



  • 2 cups chocolate graham cracker crumbs or cookie crumbs
  • 3 tablespoons unsalted butter


  • 8 oz cream cheese softened
  • 3/4 cup powdered sugar sifted
  • 8 oz Cool Whip divided
  • 3 oz instant french vanilla pudding 4-serving package
  • 3 oz instant chocolate pudding 4-serving package
  • 2 cups milk divided
  • Sifted cocoa powder for garnish


  1. Preheat oven to 350 F degrees. Spray a 9x9 baking pan with cooking spray.
  2. Melt butter in the microwave and allow to cool. Combine the crumbs and butter and toss together until incorporated. Press the crumb mixture firmly into an 9×9 square pan and bake for 8-10 minutes. Place on wire rack to cool.
  3. Prepare each of the pudding mixes in separate bowls using 1 cup of the milk for each one. Chill in the refrigerator until ready to use.
  4. Meanwhile, in a large mixer bowl, combine cream cheese and sifted powdered sugar until creamy. Add one cup of the Cool Whip to the cream cheese mixture and fold in with a rubber spatula to combine well. Set aside until ready to use.
  5. When crust is cooled, spread the cream cheese mixture over the crust evenly. Spread the chocolate pudding over cream cheese layer. Spread the vanilla pudding over the chocolate pudding layer. Spread remaining Cool Whip over the vanilla pudding. Chill for at least two hours to set.
  6. Right before serving, sift cocoa over the top as garnish.


I have another Chocolate chip instruction that i might wish to share with you and this can be another obvious favorite, best-loved Chocolate chip cookie. we are able to ne'er have a cake instruction that we are able to enough??

This good Chocolate chip cookie is actually butter, chewy, thick and ravaged filled with made, dark chocolate chips.


They are the proper Chocolate chip cake lover Dream! 

The instruction is easy and will be my uncomparable favorite Chocolate chip instruction of all time.  If you are trying them, you may decide this can be your go-to chocolate chip cookie too!



  • 1 1/2 cups all-purpose flour see notes below
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter see notes below, room temperature
  • 1/2 cup firmly packed light brown sugar
  • 6 tablespoons granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/4 cups semisweet chocolate chips I used Ghiradelli semi-sweet


  1. Preheat the oven to 350°F and line 2 baking sheets with parchment paper or spray with non-stick spray.. (To get best results, use parchment paper)
  2. In a medium bowl, sift the flour, baking soda and salt together.
  3. In another large bowl, using an electric mixer at medium speed, beat together the butter, and sugars until smooth and mixed together well.
  4. Add the egg and vanilla and mix on low speed until mixed in.
  5. Gradually add the flour mixture and mix in until just incorporated. Do not keep mixing - do not overmix.
  6. Add chocolate chips and stir with a wooden spoon, again no overmixing, just until incorporated.
  7. Chill dough if dough is warm.
  8. Using a small or large ice cream scoop or heaping tablespoon, drop the dough onto the prepared baking sheets, 6 to 8 per pan, depending on size you are making.
  9. Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched,
  10. Small cookies bake 8-10 minutes
  11. Large cookies bake 10-13 minutes.
  12. Let the cookies cool for 5 minutes on the baking sheets, then transfer the cookies to wire racks to cool completely.
  13. Makes  18 -30 cookies depending on size.


Sweet strawberries, cream pudding and cake pounds extremely move and screaming delicacy during this Super strawberry is incredibly straightforward with a baking pound instruction.  This strawberry afters are going to be an entire hit with all of your guests!

Best afters recipes for recent Strawberry.
Today i would like to share a favourite afters instruction for recent strawberries This straightforward Strawberry Trifle with cake instruction.  


Traditionally, trivial factor was created with this kind of cake and soaked with fortified wine. Some use angel food cakes et al mistreatment pound cakes. Angel Food Cake like cake, however while not egg yolks and cake is cake with butter.

In my opinion, and also the reason i exploit the pounds of cakes during this instruction, is that a pound of cake holds higher and helps trifles last longer within the refrigerator.  Pound cakes are simply a more robust style of made, buttery-yum! (After all, Pound Pie gets its name from the pounds of butter used.



  • 32 oz (2 lbs container) fresh strawberries
  • 16 oz container pound cake, cubed
  • 1.5 oz package of instant vanilla pudding (the one with 6 servings)
  • 3 cups milk (for the pudding)
  • 8 oz tub of Cool Whip
  • 1/2 cup sugar


  1. Add the sugar to the strawberries and toss to coat.  Set aside in the fridge for 30 minutes, tossing at least once or twice more..
  2. Prepare the pudding as directed. Gently fold in Cool Whip.  Set aside in the fridge, til needed.
  3. After the strawberries have sat with the sugar for at least 30 minutes, strain the strawberry sugar syrup into a container with a pourable lip.  (That way you won’t waste any of that sweet strawberry syrup.)
  4. Layer your ingredients into the trifle bowl in this order: 1/3 pound cake, then pour 1/3 of strawberry syrup over the pound cake, 1/3 of pudding mixture and then 2/5 of strawberries.  Repeat these layers twice more, the final layer of strawberries should be slightly less.  (1/5 verses the 2/5 used in earlier layers)
  5. Refrigerate strawberry trifle for at least 2 hours before serving. Enjoy!


These twix cookie bars area unit a delicious turn out of my favorite candy – Twix. A shortbread cookie base, chewy caramel middles and soft chocolate super these home-cured Twix bars area unit a positive crowd-pleaser.

Anyone United Nations agency extremely is aware of Pine Tree State is aware of what proportion i really like Twix. I bear in mind in elementary school saving up my cash therefore I may purchase a Twix at the scholar store. the college wasn’t allowed to sell candy bars to the scholars, however since Twix claim to be “cookie bars” instead of candy bars, they got away with it.

Twix Cookie Bars
Twix Cookie Bars

The perfect home-cured Twix bars
This past year I even have determined to return up with an ideal home-cured Twix cookie bar. simply the proper texture and sweetness. to not replace Twix per say. however to create a cookie bar which will stand next to that while not being shamefaced. That has been my goal. And speaking as a Twix knowledgeable (if consumption many Twix in my lifespan qualifies Pine Tree State to be associate expert), i think I even have so much exceeded my expectations with this instruction.

This instruction is created in 3 layers: a light-weight shortbread cookie crust, a chewy caramel center, and a soft chocolate high. every layer will stand on its’ own for appetisingness, however place them along and one thing wonderful happens. A delicious cookie bar is formed that's much excellent in each manner.

Twix Cookie Bars


  • 1 cup (2 sticks) salted butter room temperature
  • 1 cup (4.5 ounces) powdered sugar
  • 2 cups (10 ounces) all-purpose flour
  • 1 teaspoon pure vanilla extract


  • 6 tablespoons salted butter
  • 1/8 teaspoon salt
  • ½ cup light corn syrup
  • 1 cup (7.5 ounces) granulated sugar
  • 1 cup heavy whipping cream, divided
  • 1 teaspoon pure vanilla extract


  • 1 ¼ cups (8 ounces) milk or dark chocolate (see note)
  • 1/3 to 1/2 cup (3.5 ounces) heavy whipping cream (see note)

For Crust Layer:

  1. Preheat the oven to 300 degrees F. Line a 9×13” pan with tin foil, spray bottom and sides, and set aside.
  2. In a large bowl, combine the butter, powdered sugar, flour, and vanilla and mix with a pastry blender or fork until is very crumbly and sticks together when pressed your hands. With your hands, press the crust gently into the prepared pan. 
  3. Bake in preheated oven for 40 minutes or until lightly golden brown. Remove from oven and let cool.

For Caramel Layer:

  1. While crust is cooking, combine in a medium saucepan over low heat the butter, salt, corn syrup, sugar, and ½ cup of the cream. Warm the ingredients slowly until the butter is melted (about 10 minutes). Gently stir to combine, being careful not to stir too vigorously and splash the liquid on the sides of the pan. The low heat will help the ingredients melt evenly so the butter does not separate.
  2. Once the caramel ingredients have warmed and melted, increase the heat to medium-low. The caramel should maintain a simmer, but not be so hot that it is burning on the bottom. Keep cooking at a simmer WITHOUT STIRRING for about 20-30 minutes until temperature reaches 235 degrees F. 
  3. Pour in the remaining ½ cup of cream. Gently swirly the caramel with a wooden spoon once or twice. Then let it simmer WITHOUT STIRRING or adjusting the temperature for 10-15 minutes until the temperature returns to 235 degrees F.
  4. Take the caramel off the heat and carefully stir in the vanilla. Then pour over the cooled crust (it’s okay if it’s not cooled completely) and quickly smooth it until it’s evenly distributed. Let caramel layer cool for 45 to 60 minutes in the refrigerator before adding the chocolate layer.

For Chocolate Layer:

  1. Add the chocolate chips and cream to a microwavable bowl (or alternately you can use a double boiler to melt). Microwave them in two or three 30-second intervals, stirring well in between just until the chocolate starts to melt. Be careful not to over melt it or it will seize (meaning it will get hard and then never melt again), especially milk chocolate.
  2. Pour chocolate layer over set caramel layer and smooth it until it’s evenly distributed. Refrigerate for 3-4 hours until the cookie bars are set completely. Carefully remove the tin foil and cut into four rows of eight bars for 32 bars total. 
  3. These cookie bars can be eaten immediately, stored in an airtight container in the refrigerator for a couple of weeks, or frozen for a couple of months. For best results, let come to room temperature before serving so caramel is soft.


This Mini summer Berry Galettes recipe is an smooth dessert with strawberries & blueberries baked in a pie crust. SO scrumptious!

Oh, how I’ve missed summer time culmination and vegetables. they may be my favored part of the summer season. just walking into the produce department makes me glad and the youngsters are loving it all too. They provide plenty of input — they consume quite an awful lot any fruit, but watermelon and strawberries are a pinnacle pick out.


Lots of the summer time end result we buy is for normal snacking, but another amazing component about the summer is that fruit makes a normal look for the duration of our food. And, permit’s now not neglect desserts. Our complete own family is loopy for fruit desserts and these Mini summer season Berry Galettes have become the most modern hit in our residence.

Of path, my children think those galettes are the fanciest component ever. The truth is that while they look fantastic, and taste amazing, they're tremendously simple to make. And they may be like pie, however easier. And pie is ideal, don’t you agree?



  • 1 pound strawberries (hulled and cut into small pieces)
  • 11 ounces blueberries
  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon ground cinnamon
  • Zest of 1 lemon
  • 3 pie crusts (1 1/2 package of premade refrigerated pie crust)
  • 1 egg
  • 1 teaspoon water
  • Sugar for garnish


  1. Bring pie crust to room temperature by allowing it to sit on kitchen counter for about 15 minutes. Prepare a large baking sheet by lining it with parchment paper. Preheat oven to 350 degrees F.
  2. In a large bowl, combine strawberries and blueberries. Sprinkle with sugar and cornstarch, gently toss with fruit to coat. Gently stir in cinnamon and lemon zest and set aside mixture.
  3. Carefully unroll one of the pie crusts on a lightly floured surface. Using a bowl with a diameter of approximately 4 1/2″ to cut out circles out of the dough, similar to how a cookie cutter is used (you should be able to get 4 circles out of one pie crust). Repeat process with remaining 2 pie crusts.
  4. Lay one of the 4 1/2″ circle pie crusts onto the parchment paper lined baking sheet. Place approximately 1/4 cup of the fruit mixture in the middle of the pie crust, leaving the edges empty.Take care to not scoop excess liquid that might form with the fruit (using a slotted spoon can help). Bring the edges up over part of the fruit filling, overlapping them as necessary until all the edges have been brought up around the fruit. Gently press together the areas where the crust overlaps to help ensure that they stay up around the fruit. Repeat process with remaining pie crusts.
  5. In a small bowl, mix together egg and water with a fork until combined. With a pastry brush, brush crusts with egg wash. Sprinkle with additional sugar both on crusts and on top of fruit.
  6. Bake galettes in oven for 30 minutes or until crust is golden brown. Serve warm or cooled. If desired, top with whipped cream or a scoop of vanilla ice cream.


Those Mini Pineapple Upside-Down cakes are easy, candy, and certain to position a grin on all of us’s face! similar to the conventional dessert, but in mini shape! ideal for parties and celebrations!

First matters first: to make this recipe you’re going to need a jumbo muffin tin. The pineapple slices gained’t suit in a everyday muffin tin, and at the same time as you can cut them up into tiny portions, I fantastically suggest springing for the pan and following the recipe as written.


Plus, after you buy a jumbo muffin tin you can make other extremely good recipes like these nutella filled chocolate chew zucchini truffles. Win-win! i purchased my jumbo muffin tin at Sur l.  a. table, but you may also buy one from amazon.

Now that we’ve protected pan commercial enterprise, allow’s communicate elements. To make those mini pineapple upside-down desserts you’ll want flour, cornstarch, brown sugar, granulated sugar, cinnamon, salt, baking powder, rum OR vanilla extract (definitely your name!), pineapple juice, pineapple slices, and maraschino cherries. if you buy the sliced pineapples in real pineapple juice, you have to have sufficient juice from the can.


For the cake:

  • 4 large eggs, at room temperature
  • 1 and 1/4 cups granulated sugar
  • 1/4 cup dark brown sugar, packed
  • 1/2 cup pineapple juice
  • 2 teaspoons rum (or pure vanilla extract)
  • 1 and 1/2 cups all purpose flour
  • 2 and 1/4 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoons cornstarch

For the topping:

  • 6 tablespoons unsalted butter
  • 1 and 1/2 cups dark brown sugar (packed)
  • 1 teaspoon rum (or vanilla extract)
  • 1/8 teaspoon salt
  • 12 pineapple rings
  • 12 maraschino cherries


  1. Preheat oven to 350 degrees (F). Generously spray a 12-mold JUMBO muffin tin with non-stick cooking spray; set aside.
  2. Crack the eggs into a large mixing bowl; whisk smooth. Add in the granulated sugar, brown sugar, and rum (or vanilla), and beat smooth. Stir in pineapple juice and set aside. In a separate bowl, sift together the flour, baking powder, cinnamon, salt, and cornstarch. Gradually add the dry ingredients into the wet ingredients and whisk until just combined. Be sure not to over mix here! Set mixture aside while you make the topping.

For the topping:

  1. In a small sauce pan, melt the butter over medium heat. Add in the brown sugar, rum, and salt, and cook for 1 minute, whisking constantly. Remove from heat.
  2. Spoon 2 tablespoons of the topping mixture into the bottom of each muffin tin; place a pineapple ring on top, then place a cherry in the middle of each pineapple ring. Divide the cake batter evenly among the prepared tins, fill each muffin tin 3/4 of the way full. Bake for 20-22 minutes, or until the tops are puffed and golden brown, and a toothpick inserted in the center of the cake comes out clean.
  3. Remove from the oven and cool in pan for 5 minutes. Gently run a knife around the edge of each cake to help loosen any stuck bits, then gently place a wire cooling rack on top and quickly flip over. You may want to place the cooling rack on a large sheet pan before doing this, to help make it less messy. Serve cakes warm or at room temperature.


Peach Pretzel Salad Dessert is a clean summer twist on the traditional fruit and jello pretzel dessert using fresh or canned peaches.

This Peach Pretzel Salad Dessert is a fresh mixture of tangy sweet peaches in peach gelatin, a velvet layer of whipped topping and cream cheese all over a salty pretzel crust. They’re the best stability of flavors! Peach pretzel jello salad is the clean-to-make, fantastic layered peach dessert as a way to be the hit of any summer season birthday celebration!

Peach Pretzel Salad Dessert

If you’ve been following along with me for some time you’ll recall the Marshmallow Peach Icebox Dessert recipe that became passed down in my family from my mom to me. We used to make it each August, and i appeared ahead to all of it 12 months. properly, this pretzel dessert recipe is another great family recipe to expend a number of the ones summer season peaches!

Jello salads are a staple for summer season picnics and potlucks round my neck of the woods, and i really like making new recipes that are based on old favorites. This jello pretzel salad is a scrumptious twist on a conventional recipe! most recipes for Jell-O pretzel cakes use strawberries, like this Strawberry Pretzel Salad. whilst my mother stated a peach jello salad, I knew it would be the perfect fit for one among my favorite end result!

Peach Pretzel Salad Dessert

Peach Gelatin Layer:

  • 2 1/3 c. boiling water
  • 1 6 peach gelatin
  • 4 c. sliced peaches fresh or canned

Pretzel Crust:

  • 2 1/2 c. crushed pretzels
  • 3 Tbsp. powdered sugar
  • 3/4 c. melted butter

Cream Cheese Layer:

  • 1 8 oz. package cream cheese
  • 1 c. powdered sugar
  • 1 pasteurized egg OPTIONAL
  • 1 carton whipped topping


  1. Preheat oven to 350°.
  2. Combine the gelatin with boiling water in a medium bowl. Whisk until gelatin is dissolved. Roughly chop the peaches and add them to the gelatin mixture. Allow to cool just until it is soft set.
  3. Add the pretzels to a resealable bag and using a rolling pin, crush the pretzels until they are small pieces. Add them to a medium bowl along with the powdered sugar and butter. Mix until the pretzels are coated.
  4. Press the pretzel mixture into the bottom of a 9x13 pan. Bake for 10 minutes at 350°. Cool.
  5. Meanwhile beat together the cream cheese, sugar, and egg (optional) until smooth. Gently fold in the whipped topping. Carefully spread over the pretzel crust.
  6. Pour the soft set gelatin and peach mixture over the cream cheese layer. Refrigerate the dessert until the gelatin is fully set. Serve chilled.


Tender, puffy, soften-in-your-mouth sugar cookies, infused with touches of cherry and almond, and crowned with a thick cherry-almond icing! these Cherry Almond Amish Sugar Cookies are assured to be a wreck hit for the vacations. Cherry Almond Amish Sugar Cookies are simple to make, foolproof, and a batch is going an extended manner!

Amish Sugar Cookies are simply the nice. They’re gentle, puffy, buttery, rich, and sorta flaky. They strike a cord in me lots of reduce-out cookies, however without any rolling. You get all of the benefits of cut-outs, however at a fraction of the work. cut-outs are one in all my preferred cookies, but I hate to cause them to due to the fact they’re a lot paintings. Amish Sugar Cookies are the lazy humans’ cut-outs.


Once I made Amish Sugar Cookies for the primary time closing year, I  knew proper away that they’d additionally be splendid as a canvas for different flavors. one of these outstanding, easy, sugar cookie – perfect the way it's miles, they don’t even want icing – however additionally very easy to adapt. Amish Sugar Cookies are soft and puffy, however nevertheless dense and massive. They definitely soften-in-your-mouth, and that’s a reality!

These Cherry Almond Amish Sugar Cookies are in the going for walks for one in every of my favourite variations, and that i’ve now made loads. (See beneath!). as soon as I attempted an almond version of Amish Sugar Cookies, I knew that the subsequent step had to be cherry  with almond. There are few mixtures i like more, and the flavor pairing does now not disappoint in these Cherry Almond Amish Sugar Cookies.


For cookies:
  • 2 - 12 oz. jars maraschino cherries drained (reserve juice), minced, squeezed VERY dry
  • 1 cup butter softened
  • 1 cup vegetable or canola oil
  • 1 cup granulated sugar
  • 1 cup powdered sugar
  • 2 large eggs
  • 2 tsp. almond extract
  • 2 tsp. cherry extract
  • 4 1/2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. cream of tartar
For icing:
  • 4 tbsp. butter melted
  • 1/3 cup + 1-2 tbsp. maraschino cherry juice
  • 1 tsp. almond extract
  • 1 tsp. cherry extract
  • 4 - 5 cups powdered sugar
  • 1/2 cup slivered almonds for garnish
For cookies:
  1. As cited above, drain the maraschino cherries, booking the juice (!), finely mince the cherries, after which pat/squeeze VERY dry. Set apart.
  2. In a huge mixing bowl, beat the butter, oil, and sugars until mixed.
  3. Beat in eggs, almond extract, cherry extract, and minced cherries.
  4. In a huge bowl, whisk together flour, baking soda, and cream of tartar.
  5. Progressively upload flour mixture to the butter mixture, beating until simply blended after each addition. Do now not overmix.
  6. Line baking sheets with parchment paper or silicone baking mats.
  7. Drop dough with the aid of teaspoonfuls onto baking sheets.
  8. Bake at 375 for 8-11 minutes, or until edges and bottoms are lightly browned.
  9. Remove to cord racks to chill.
For icing:
  1. Whisk collectively butter, maraschino cherry juice, and extracts. 
  2. Stir in four cups powdered sugar, blending until clean.
  3. Upload extra maraschino cherry juice or powdered sugar, as wished, to acquire a thick, but spreadable consistency. It should be thicker than a glaze, and it should not run off the cookie, but should be without problems spreadable. 
  4. Frost cookies, sprinkle with slivered almonds, decorate with additional sprinkles, if preferred, and allow to set.


Peppermint patty brownie bites combine darkish chocolate cakes and peppermint patty filling to make the appropriate mint chocolate deal with! Yum, yum, yum!

Mint chocolate is a tough combination to withstand round here. Mint chocolate ice cream doesn’t stand a hazard in my freezer – I ought to withstand shopping for it or it’s long past in days. I keep fun sized packing containers of Junior Mints in my diaper bag for bribes. And once I don’t want them to bribe the infant, they’re the right snack whilst waiting in the faculty automobile line.


Treats are necessary for the car line. It’s essentially one of the worst locations on the planet. from time to time I sit there thinking that i'm able to’t consider i have five hundred million more years of school car line. It’s simply the bane of my existence. It’s also smack dab at the tail give up of my daughter’s nap time, so there are days I need to wake her up so we are able to cross sit within the car and wait on the faculty.

A worn-out, cranky toddler plus faculty vehicle line is a special kind of location. And via unique, I suggest no longer special in any respect.


For the Brownies:

  • 1 cup Salted Butter, Melted
  • 1 cup Dutch Processed Cocoa, Like Hershey's Special Dark
  • 2 cups Granulated Sugar
  • 4 large Eggs
  • 1 tablespoon Pure Vanilla Extract
  • 1 1/4 cups All-Purpose Flour
  • 12 ounces Hot Fudge Sauce

For the Peppermint Patty Filling:

  • 1 14 ounce can Sweetened Condensed Milk
  • 5 1/2 cups Powdered Sugar
  • 2 teaspoons Peppermint Extract

For the Chocolate Coating:

  • 2 cups Semisweet Chocolate Chips
  • 2 tablespoons Vegetable Shortening

For the truffles:

  1. Preheat oven to 350°F. Spray 48 mini muffin tins with nonstick spray. Set apart.
  2. In a big bowl, whisk together the darkish cocoa and melted butter. Stir in sugar till blended. Stir in eggs, separately, mixing properly after every. Stir in vanilla. Fold in flour just until you not see flour streaks in the batter. gently fold in warm fudge sauce.
  3. Spoon batter into prepared tins and bake for 7-10 minutes until muffins are performed.
  4. put off from oven and permit cool in pans for about 5 minutes, then cautiously put off to a twine rack to chill completely.

For the Peppermint Patty Filling:

  1. In a big bowl, stir together sweetened condensed milk, powdered sugar, and peppermint extract till smooth.
  2. Spoon on top of each brownie chew and allow sit down for about an hour.

For the Chocolate Coating:

  1. In a microwave secure bowl, heat chocolate and shortening for about 2 minutes, stopping to stir each 30 seconds until smooth.
  2. carefully dip tops of truffles into the chocolate, letting excess drip off.
  3. allow chocolate take a seat and harden earlier than serving.

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