Wednesday, July 31, 2019

Creamy Orange Cake

Cool and refreshing like the orange cream frozen treat. Great for picnics, travels well.


Creamy Orange Cake

Prep 15 m
Cook 35 m
Ready In 2 h 20 m

Ingredients:

  • 1 (18.25 ounce) package orange cake mix
  • 1 (3 ounce) package orange flavored Jell-O(R) mix
  • 1 cup boiling water
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange extract
  • 1 (8 ounce) container frozen whipped topping, thawed




Directions:

Prepare and bake cake mix according to package directions for a 9x13 inch pan. Poke holes in cake while still hot with the round handle of a wooden spoon.

In a medium bowl, make gelatin with only 1 cup of boiling water. Pour liquid gelatin over cake while hot. Cool cake completely.

In a medium bowl, make vanilla instant pudding with only 1 cup of milk. Stir in vanilla and orange extract. Fold in whipped topping. Spread evenly over cake. Refrigerate cake for 1 hour before serving.








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Thin Mint Poke Cake

Thin Mint Poke Cake is the best poke cake, you well ever taste. It is the perfect combination of mint and chocolate, and you will love this one. It is so easy to make, and full of rich chocolatey flavor.

Thin Mint Poke Cake

1 hr, 15 Prep Time
30 min Cook Time
1 hr, 45 Total Time

Ingredients:

  •     1 (15.25 ounce) box Betty Crocker chocolate cake mix
  •     1 1/4 cup water
  •     1/3 cup vegetable oil
  •     3 eggs
  •     1 (14 ounce) can sweetened condensed milk
  •     1 (11.75 ounce) jar hot fudge sauce
   
Frosting:
  •     1/2 cup butter, softened
  •     2 Tablespoons milk
  •     2 cups powdered sugar
  •     1 1/2 teaspoons peppermint extract
  •     Green food coloring
  •     1 (4.6 ounce) package Andes mints (coarsely chopped)




Directions:

Heat oven to 350 degrees. Grease bottom of a 9 x 13 inch pan.

Prepare cake mix according to package directions (Betty Crocker calls for the water, oil, and eggs as listed above).

Bake for 30 to 35 minutes or until done.

Using a fork or spoon handle, poke holes over the entire cake after taking it from the oven.

Pour sweetened condensed milk over the cake, letting it soak into the holes.

Heat up hot fudge in the microwave, then drizzle and spread over the top of the cake.

To make the frosting, beat together butter, milk, powdered sugar, peppermint extract, and green food coloring until smooth.

Spread over the cooled cake.

Sprinkle on chopped Andes Mints and refrigerate for at least an hour before serving.






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Banana Pudding Cheesecake

Banana pudding makes our heart sing — it's the world's perfect dessert: Classy enough to serve at a wedding, trashy enough to bring in an aluminum baking sheet to a barbecue. We've turned a classic recipe for Banana Pudding into just about any dessert you can imagine: cheesecake bars, poke cake, and now this cheesecake.

Banana Pudding Cheesecake


Yields: 10
Prep Time: 0 hours 20 mins
Total Time: 6 hours 25 mins



Ingredients:

  • 2 blocks (16 oz.) cream cheese, softened
  • 3/4 c. sugar
  • 2 c. heavy cream
  • 1 tsp. pure vanilla extract
  • 1 3.4-oz. package instant vanilla pudding mix
  • 1 3/4 c. whole milk
  • 1 prepared graham cracker crust
  • 3 bananas, sliced, plus more slices for garnish
  • 30 Nilla Wafers, plus more for garnish
  • Whipped cream or Cool Whip, for serving



Directions:

Make cheesecake filling: In a large bowl using a hand mixer or in a stand mixer fitted with the whisk attachment, beat cream cheese until fluffy and no clumps remain.

Add sugar and beat until combined. Add heavy cream and vanilla and beat until stiff peaks form. Set aside.

In a medium bowl, whisk together pudding mix and milk. Let pudding stand for 3 minutes in the fridge until thickened. Fold into cheesecake mixture until combined.

Pour half the filling into graham cracker crust. Add a single layer of sliced bananas and Nilla Wafers (23 total), then pour over remaining half of mixture. Smooth top and garnish with crushed Nillas.

Refrigerate until cheesecake is firm, at least 6 hours and up to overnight. (If the cheesecake stills feels too soft to slice, transfer to the freeze for up to 1 hour.)

Before serving, top with dollops of whipped cream or Cool Whip around the border of the cheesecake. Top each dollop with a banana slice and Nilla wafer, then garnish the whole cheesecake with more Nilla Wafers.






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Banana Pudding Cake

Though it will be hard, try to resist adding a ton of pudding in between the layers. Otherwise, things will get pretty messy. If that means there's extra pudding left over, so be it. We know you'll find some use for it. 😉

Banana Pudding Cake


Yields: 8 - 10
Prep Time: 0 hours 20 mins
Total Time: 1 hour 20 mins



Ingredients:
  • 1 box vanilla cake mix, plus ingredients called for on box
  • 1 (3.4 oz) box vanilla pudding mix
  • 2 c. cold milk
  • 1/2 c. Cool Whip
  • 1 1/2 c. butter, softened
  • 5 c. powdered sugar
  • 2 tsp. pure vanilla extract
  • Pinch of kosher salt
  • 1/4 c. plus 2 tbsp. heavy cream
  • 2 bananas, sliced
  • 1 c. crushed Nilla Wafers
  • Whole Nilla Wafers, for garnish




Directions:

Make cake: Preheat oven to 350°. Line two round 9" cake pans with parchment paper and grease with cooking spray. Prepare cake mix according to package instructions. Divide batter between cake pans and bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cakes cool for 10 minutes in pans then invert onto wire racks to cool completely.

Make pudding: In a large bowl, combine pudding mix and milk and stir until thickened, about 5 minutes. Fold in Cool Whip.

Make buttercream frosting: In a large bowl using a hand mixer, combine butter, 3 cups powdered sugar, vanilla, and salt.

Beat until light and fluffy. Add remaining sugar and heavy cream and beat until smooth.

Assemble cake: Using a serrated knife, cut off the rounded top of each cake to level. Top one cake with a layer of pudding then top with most of the banana slices (reserve some for garnish). Place second cake on top and frost entire cake with buttercream, reserving about 1 cup to pipe on top. Press crushed Nilla wafers around the sides of the cake.

Transfer remaining buttercream to a piping bag fitted with a large star tip and pipe large swirls around the top of the cake. Decorate with Nilla wafers and more banana slices.






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Death By Chocolate Poke Cake

Chocolate cake, chocolate fudge filling, and chocolate buttermilk...this recipe is for serious chocoholics only.

Death By Chocolate Poke Cake


Yields: 12 servings
Prep Time: 0 hours 20 mins
Total Time: 1 hour 10 mins



Ingredients:


For the Cake:
  • Cooking spray
  • Cocoa powder
  • 1 box chocolate cake mix, plus ingredients called for on box
  • 1 (14-oz.) can sweetened condensed milk
  • 1 c. semisweet chocolate chips, melted
  • Chocolate shavings, for garnish

For the Frosting:
  • 1 c. butter, softened
  • 2 1/2 c. powdered sugar
  • 3/4 c. cocoa powder
  • 2 tsp. pure vanilla extract
  • Pinch of kosher salt
  • 1/4 c. heavy cream (plus more if necessary)






Directions:

Make cake: Preheat oven to 350º. Grease a 9"-x-13" pan with cooking spray and dust with cocoa powder. Prepare chocolate cake mix according to package directions and bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool completely.

Poke cake all over with the handle of a wooden spoon. In a small bowl, mix together sweetened condensed milk and melted chocolate. Pour mixture into the holes.

Make frosting: In a large bowl using a hand mixer, beat butter, powdered sugar, cocoa powder, vanilla, and salt. Beat in heavy cream, adding more by the tablespoon until consistency is creamy but can hold peaks.

Spread frosting all over cake with an offset spatula and sprinkle with chocolate shavings.









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Twix Cheesecake

This cheesecake is a real crowd pleaser. Graham Cracker crust, smooth cheesecake, chopped Twix bars, and caramel sauce combine to make this Twix Cheesecake absolutely decadent!

Twix Cheesecake


Yields: 8 - 12
Prep Time: 0 hours 15 mins
Total Time: 6 hours 15 mins



Ingredients:

  • 2 blocks cream cheese, softened
  • 1/2 c. powdered sugar
  • 1/2 c. caramel, plus more for drizzling
  • 2 c. heavy cream
  • 1 tsp. vanilla
  • pinch of kosher salt
  • 2 c. chopped Twix
  • 1 prepared graham cracker crust
  • 2 tbsp. Melted chocolate, for drizzling





Directions:

In a large bowl using a hand mixer, beat cream cheese, sugar, and caramel until light and fluffy, 2 minutes. Gradually add heavy cream and beat until stiff peaks form, then fold in vanilla, salt, and half the chopped Twix.

Pour pie filling into prepared crust and smooth top.

Refrigerate until firm, at least 6 hours and up to overnight.

Drizzle with caramel and melted chocolate. Sprinkle all over with remaining chopped Twix, then drizzle with more caramel.





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Seven Minutes in Heaven Cake

We loved the title so much before we even knew what it was. Figuring out the ingredients was tough. We wanted to give the name justice. Obviously, the cake had to be angel. You can't mention heaven and then go with a dense (in comparison) yellow crumb.

Next, we figured out we need to poke it. Because the world loves riddling their sheet cakes with holes and filling them with a gooey caramel sauce, sweetened condensed milk … or pudding. Chocolate pudding, BINGO! The frosting: fluffy whipped cream. Because of course the icing for a Seven Minutes in Heaven Cake should look like a blanket of clouds. The combination is otherworldly.

Seven Minutes in Heaven Cake


Yields: 10 - 12
Total Time: 3 hours 0 mins



Ingredients:
  • 1 box angel food cake
  • 2 boxes instant chocolate pudding (plus required ingredients)
  • 4 c. heavy cream
  • 1/4 tbsp. powdered sugar
  • 1 tsp. vanilla extract
  • chocolate shavings



Directions:

Preheat oven to 350 degrees F.

Prepare boxed cake mix according to package instructions. Pour about two-thirds of mixture into a 9”-x-13” (ungreased) baking pan. Bake until slightly golden, about 25-30 minutes. Let cool.

When the cake is cool, poke big holes across entire surface of the cake using the rounded end of the wooden spoon. Combine pudding mix and milk in a medium bowl and whisk until the mixture just begins to thicken. Pour over the cake and spread with a spatula to make sure the pudding pours into the holes. Cover and refrigerate for 2 hours.

Make whipped cream: In a large bowl, combine the heavy cream with the sugar and vanilla extract and beat until stiff peaks form. Spread over cake and garnish with chocolate shavings.







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Tuesday, July 30, 2019

Cookie Monster Cake

Everyone has a cookie monster in their life. This insanely cute layer cake is the perfect birthday dessert for anyone who knows chopped Oreos makes everything taste a little better. Even though it looks complicated, any beginner baker can pull this off. Plus, the ganache topping hides any frosting faux pas.

Cookie Monster Cake


Yields: 12 servings
Prep Time: 0 hours 35 mins
Cook Time: 0 hours 0 mins
Total Time: 2 hours 55 mins


Ingredients:


For the cakes:
  • Cooking spray, for pan
  • 2 boxes white cake mix (plus ingredients called for on box)
  • 12 Oreos, crushed
  • 1 c. semisweet chocolate chips

For the frosting:
  • 6 sticks unsalted butter, softened
  • 10 c. powdered sugar
  • 3/4 c. whole milk
  • 1/2 tsp. blue food coloring
  • Kosher salt

For the ganache:
  • 3/4 c. heavy cream
  • 1 1/2 c. semisweet chocolate chips
  • Chocolate chip cookies, for garnish
  • Oreos, for garnish
  • 2 Milk Duds, for garnish




Directions:

Make cake: Preheat oven to 350° and line three 9" cake pans with parchment paper. Grease with cooking spray. In a large bowl, prepare cake mixes according to package instructions. Gently fold in Oreos and chocolate chips. Divide among pans and bake until a toothpick inserted into the middle comes out clean, about 25 minutes. Let cool completely.

Make frosting: In another large bowl using a hand mixer, beat butter with half the powdered sugar until smooth. Add remaining powdered sugar, ½ cup milk, blue food coloring, and ¼ teaspoon salt and beat until fluffy. If mixture is too stiff, add more milk.

Level the top of each cake with a serrated knife to create even layers. Place down one cake and top with a heaping cup of frosting, then top with second cake and repeat with third layer.

Using about 1 1/2 cups of frosting, smooth a crumb coat around outside of the cake. Transfer cake to refrigerator until frosting is hardened, 30 minutes to 1 hour.

Spread outside of cake with remaining frosting.

Make ganache: In a small saucepan over medium heat, heat heavy cream just until it bubbles. Place chocolate chips in a small heatproof bowl and pour over hot heavy cream. Let sit 2 minutes, then whisk until smooth and no clumps remain.

Drizzle ganache on top of cake, letting it drip down the sides.

Separate two Oreo cookies, leaving frosting on one half. Press one Milk Dud into the frosting of each opened Oreo to make eyes and set cookies in the center of cake.

Decorate the bottom edge of cake by alternating pressing in Oreos and chocolate chip cookies.

Let ganache set slightly, about 15 minutes, before serving.








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Baileys Poke Cake

This Baileys Poke Cake is made with a moist Baileys chocolate cake soaked in more chocolate and Baileys Irish Cream!

Baileys Poke Cake


Yields: 1
Prep Time: 0 hours 25 mins
Total Time: 1 hour 35 mins


Ingredients:


For the cake:
  • Cooking spray, for pan
  • 1 box chocolate cake mix, plus ingredients called for on box

For the filling:
  • 1 14-oz. can sweetened condensed milk
  • 1/3 c. heavy cream
  • 1/3 c. cocoa powder
  • 1/4 c. Baileys

For the frosting:
  • 1 c. butter, softened
  • 5 c.powdered sugar
  • 1/2 c.Baileys
  • 1/4 c.cocoa powder
  • 1 tsp.vanilla
  • 1/2 tsp.salt
  • Chocolate curls, for garnish









Directions:

Preheat oven to 350º. Line a 9"-x-13” pan with parchment and spray it with cooking spray. Prepare cake mix according to package instructions. Pour batter into prepared pan and bake until a toothpick comes out clean, about 25 minutes. Let cool, 10 minutes.

Using the bottom of a wooden spoon, poke holes all over cake.

Make filling: In a medium bowl, whisk together sweetened condensed milk, heavy cream, cocoa powder, and Baileys. Pour filling over poke holes and spread with a spatula. Refrigerate 1 hour.

Meanwhile, make frosting: In a large bowl, combine butter, half of the powdered sugar, Baileys, cocoa powder, vanilla and salt. Using a hand mixer, beat until smooth. Add the rest of the powdered sugar and beat until fluffy.

Spread frosting over cake and garnish with chocolate curls. Serve.






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Peanut Butter & Banana Upside-Down Cake

There's A LOT going on in this breathtaking skillet cake, and it's all for good reason. The buttery brown sugar mixture in the bottom of the pan caramelizes the bananas, and the creamy peanut butter is there to make everyone happy. Yes, the whole thing is extremely decadent, but it's not too much. In fact, a  warm, fresh slice could even use a scoop of homemade vanilla ice cream on top.

Peanut Butter & Banana Upside-Down Cake


Yields: 12 servings
Prep Time: 0 hours 10 mins
Total Time: 0 hours 55 mins



Ingredients:
  • 1 1/2 c. all-purpose flour
  • 3/4 c. granulated sugar
  • 2 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 3/4 c. whole milk
  • 1/2 c. smooth peanut butter
  • 1/4 c. vegetable oil
  • 1 large egg
  • 1/4 c. (1/2 stick) butter
  • 1/2 c. dark brown sugar
  • 1 tsp. pure vanilla extract
  • 5 ripe bananas, halved lengthwise




Directions:

Preheat oven to 350°. In a medium bowl, whisk together flour, sugar, baking powder, and salt. In a large bowl, whisk milk, peanut butter, oil, and egg until well combined.

Stir dry mixture into wet mixture until just combined. In a 10" cast-iron skillet over medium heat, melt butter. Stir brown sugar and vanilla into butter and remove skillet from heat.

Arrange banana slices on top, cut side down. Pour batter evenly over bananas and bake until just set, about 30 minutes.

Let cake cool in pan for 5 minutes, then carefully turn out onto a platter.










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Cinnamon Roll Poke Cake

Get your cake pans ready for the most epic poke cake. It has everything you love about cinnamon rolls, even the cream cheese frosting! It's extremely decadent and exactly what we are craving at every moment of the day.

Cinnamon Roll Poke Cake


Yields: 12 servings
Prep Time: 0 hours 10 mins
Total Time: 1 hour 45 mins

Ingredients:

For the cake:
  • Cooking spray
  • 1 box white cake mix, plus ingredients called for on box

For the filling:
  • 1 (14-oz.) can sweetened condensed milk
  • 4 tbsp. melted butter
  • 1/2 c. packed brown sugar
  • 1 tsp. cinnamon
  • Pinch of kosher salt


For the frosting:
  • 1/2 c.heavy cream
  • 1 (8-oz.) block cream cheese
  • 4 tbsp. butter, softened
  • 1 c. powdered sugar
  • 1 tsp. pure vanilla extract
  • Pinch of kosher salt




Directions:

Make cake: Preheat oven to 350°. Grease a 9"-x-13" baking pan with cooking spray. Prepare cake according to package directions. Pour batter into prepared pan and bake until a toothpick inserted in middle comes out clean, 20 minutes. Let cool.

Make filling: In a medium bowl, whisk together sweetened condensed milk, butter, brown sugar, cinnamon, and a pinch of salt.

Make frosting: In a large bowl using a hand mixer, beat heavy cream until stiff peaks form.

In another large bowl, beat cream cheese and butter together until no lumps remain. Add powdered sugar and beat until smooth, then add in vanilla and a pinch of salt. Fold in whipped cream until just combined.

Using the bottom of a wooden spoon, poke holes all over cake. Pour filling over and use a rubber spatula to push into holes. Frost with cream cheese frosting. Refrigerate 20 minutes before serving.







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Banana Oatmeal Cookies

These Banana Oatmeal Cookies are hands down the best banana flavored cookie I’ve ever had.Imagine a cross between oatmeal cookies and banana bread — this is it — and it’s delicious!

Banana Oatmeal Cookies



Yields: 24
Prep Time: 0 hours 10 mins
Total Time: 0 hours 30 mins


Ingredients:
  • 3/4 c. (1 1/2 sticks) butter, softened
  • 1/2 c. granulated sugar
  • 1/4 c. packed brown sugar 
  • 1 large egg
  • 1 tbsp. pure vanilla extract
  • 3/4 c. mashed bananas (from about 2 bananas
  • 1 1/2 c. all-purpose flour
  • 1 tsp. ground cinnamon
  • 1 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 3 c. old-fashioned oats
  • 2 c. chocolate chips



Directions:

Preheat oven to 350° and line two baking sheets with parchment paper. In a large bowl using a hand mixer, beat butter and sugars until light and fluffy. Add egg and vanilla and beat until combined, then stir in mashed banana.

In another large bowl whisk flour, baking soda, salt, and cinnamon until combined. Add mixture to wet ingredients and mix until just combined. Fold in oats and most chocolate chips.

Scoop dough onto baking sheets about 2” apart. Press remaining chocolate chips on top. Bake until set, about 12 minutes.









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Blueberry Cheesecake

Swirling blueberry puree into cheesecake batter isn't only beautiful, it's extremely delicious. The cheesecake stays extra-creamy and has the perfect tartness to it that will have you saying, "just one more bite," another thousand times.

Blueberry Cheesecake


Yields: 12 servings
Prep Time: 0 hours 20 mins
Total Time: 8 hours 30 mins


Ingredients:


For the blueberry puree:
  • 2 c. blueberries
  • 2 tbsp. granulated sugar
  • 2 tsp. lemon juice

For the crust:
  • 9 graham crackers, finely crushed (about 1 1/4 c.)
  • 6 tbsp. melted butter
  • 1/4 c. granulated sugar

For the cheesecake:

  • 4 (8-oz.) blocks cream cheese, softened
  • 1 c. granulated sugar
  • 2 large eggs
  • 1 tsp. pure vanilla extract
  • 1/4 c. sour cream
  • 2 tbsp. all-purpose flour
  • 1/4 tsp. kosher salt
  • 1 c. blueberry puree

For topping:

  • Whipped cream
  • Blueberries




Directions:

Preheat oven to 325°. In a small food processor, blend blueberries until no large chunks remain.

In a small saucepan over medium heat, add blueberry puree, sugar, and lemon juice. Bring to a boil, then reduce heat and let simmer until slightly reduced, stirring occasionally, 10 minutes. Let cool to room temperature.

Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, and sugar, until mixture resembles wet sand. Press into bottom and up sides of an 8" or 9" springform pan.

Make cheesecake: In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese and sugar until no lumps remain. Add eggs, one at a time, then stir in vanilla and sour cream. Add flour and salt and beat until just combined. Fold in blueberry puree.

Pour mixture over crust. Wrap bottom of pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come halfway up the baking pan.

Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour.

Remove foil and refrigerate cheesecake until completely chilled, at least 5 hours and up to overnight.

When ready to serve, top cheesecake with whipped cream and blueberries.





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Easy Fail-Proof Beignets

Get perfect beignets Without ever leaving your home.. You've probably heard of beignets before because of the long lines that they draw in New Orleans. The pillow-like fried treats covered in powdered sugar are worth the trip to New Orleans alone. This easy recipe let's you skip the lines and have them at home. They have a simple batter that fries up in just a few minutes. What could be better?

Easy Fail-Proof Beignets


Yields: 15
Prep Time: 0 hours 10 mins
Total Time: 0 hours 30 mins

Ingredients:
  • 1 c. all-purpose flour
  • 1 tsp. baking powder
  • 1/8 tsp. kosher salt
  • 2 large eggs, separated
  • 3/4 c. granulated sugar
  • 1 tbsp. melted butter
  • 1 tsp. pure vanilla extract
  • Vegetable oil, for frying
  • Powdered sugar, for dusting



 

Directions:

In a large bowl, whisk together flour, baking powder, and salt. In another large bowl, combine egg yolks, sugar, ¼ cup water, melted butter, and vanilla and stir to combine. Fold into dry ingredients until just combined.

In a large bowl using a hand mixer, beat egg whites on medium speed until soft peaks form, then fold into batter.

In a large pot, heat oil to 375º. Drop small spoonfuls of batter into hot oil and fry until golden, about 5 minutes. (You want to keep the oil at 375º to make sure they cook all the way through.) Transfer to a paper towel–lined plate.

Dust with powdered sugar before serving.




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Monday, July 29, 2019

Chocolate Covered Strawberry Pie

Super impressive looking and surprisingly easy to make, this is the perfect summertime dessert. No oven needed!

Chocolate Covered Strawberry Pie



Yields: 8 servings
Prep Time: 0 hours 30 mins
Total Time: 2 hours 40 mins


Ingredients:

For the crust:
  • Cooking spray, for pan
  • 24 Oreos
  • 6 tbsp. butter, melted
  • Pinch kosher salt

For filling:
  • 1 1/2 lb. dark or semi-sweet chocolate, finely chopped
  • 3 c. heavy cream
  • 4 c. strawberries



Directions:

Make crust: Grease a 9" springform pan with cooking spray. In a food processor, pulse cookies (with their filling) until they resemble fine crumbs, then add melted butter and salt and process until combined.

Press mixture into bottom of pan and set aside.

Place chocolate in a medium heatproof bowl. Bring cream just to a boil in a small saucepan over medium-high. Pour over chocolate; add a pinch of salt. Let stand 10 minutes, then stir until smooth and shiny.

Meanwhile, hull 3 cups of the strawberries. Leave hull on remaining 1 cup of strawberries and halve them.

Scrape the chocolate ganache mixture into springform. Press the hulled strawberries into the ganache and smooth the top over with a spatula. Refrigerate until set, at least 2 hours.

Arrange the halved strawberries on top and serve.






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Caramel Apple Upside Down Cake

Move over, pineapple! This is our new favorite upside-down cake. This tastes like a spice cake crossed with a caramel apple and we are INTO IT.

Caramel Apple Upside Down Cake


Yields: 8 servings
Prep Time: 0 hours 20 mins
Total Time: 1 hour 35 mins

Ingredients:

For the apples:
  • 3/4 c. lightly packed brown sugar
  • 1/4 c. butter
  • 1 tsp. pure vanilla extract
  • 1/2 tsp. ground cinnamon
  • Pinch kosher salt
  • 2 apples, peeled, cored, and sliced 1/2" thick

For the cake:
  • Cooking spray
  • 1 3/4 c. all-purpose flour
  • 3/4 tsp. baking powder
  • 2 tsp. ground cinnamon
  • 1 tsp. kosher salt
  • 1/4 tsp. ground nutmeg
  • 1/2 c. (1 stick) butter, softened
  • 1 c. sugar
  • 1/2 c. lightly packed brown sugar
  • 2 large Nellie's Free Range Eggs
  • 1 tsp. pure vanilla extract
  • 3/4 c. milk





Directions:

Preheat oven to 350° and grease an 8” round cake pan with cooking spray. In a small saucepan over medium heat, melt brown sugar, butter, vanilla, cinnamon, and salt. Cook until slightly thickened, 2 minutes.

Pour caramel sauce into prepared pan and layer apples on top.

In a large bowl, whisk together flour, baking powder, cinnamon, salt, and nutmeg.

In another large bowl, using a hand mixer, beat together butter and sugars until softened. Add eggs one at a time, then add vanilla. Add half the dry ingredients to wet ingredients, beating until just combined. Pour in milk and mix until fully incorporated. Add remaining dry ingredients and stir until just combined.

Pour batter over apples and bake until a toothpick inserted into the middle comes out clean, 1 hour. Let cool in pan 15 minutes then invert onto a cooling rack and let cool completely before slicing.








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Giant Oatmeal Cream Pie

This isn't anything like the cookie that came out of the package.. This simple recipe makes 1 Giant Oatmeal Creme Pie – like an old-fashioned Little Debbie, but bigger and better!

Giant Oatmeal Cream Pie


Yields: 16 servings
Prep Time: 0 hours 15 mins
Cook Time: 0 hours 25 mins
Total Time: 1 hour 25 mins



Ingredients:


For cookies:
Cooking spray
  • 1 c. (2 sticks) butter, softened
  • 1 c. packed brown sugar
  • 1/2 c. granulated sugar
  • 2 large eggs
  • 1 tsp. pure vanilla extract
  • 1 1/4 c. all-purpose flour
  • 1 3/4 c. rolled oats
  • 1 tsp. baking powder
  • 1/2 tsp. ground cinnamona
  • 1/2 tsp. kosher salt


For filling:
  • 1 1/8 c. (2 1/4 sticks) butter, softened
  • 2 c. powdered sugar, sifted
  • 1 tsp. pure vanilla extract
  • 2 tbsp. milk






Directions:

Preheat oven to 350°. Grease two 8" cake pans with cooking spray and line the bottom of the pans with parchment paper rounds.

In a large mixing bowl with a hand mixer, beat together butter and sugars until light and fluffy. Add eggs and vanilla and mix until evenly combined. Add flour, oats, baking powder, cinnamon, and salt and stir until just combined.

Divide dough between the two prepared pans, pressing the dough into the bottom of each pan. Bake until golden brown, about 25 minutes. Cool for 10 minutes in the pans, then invert cookies onto cooling racks and transfer to the refrigerator to cool completely, at least 30 minutes.

Meanwhile, make filling. Beat together softened butter, powdered sugar, and vanilla until smooth and fluffy. Gradually add milk until you’ve reached the desired consistency.

Spread filling onto one cookie in an even layer, then place the second cookie on top.













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S'mores Brownies

S'mores brownies are the BEST way to eat s'mores. The brownie stays so gooey and fudgey. You won't be able to stop.

S'mores Brownies


Yields: 16 servings
Prep Time: 0 hours 5 mins
Total Time: 1 hour 0 mins



Ingredients:
  • Cooking spray, for pan
  • 6 graham crackers
  • 1 box brownie mix, plus ingredients called for on box
  • 1 c. chopped Hershey's bars
  • 1 (10-oz.) bag marshmallows



Directions:

Preheat oven to 350° and line and spray a 9”-x-9” baking pan with cooking spray. Layer bottom of pan with graham crackers. Make brownie mix according box and then fold in chopped Hershey’s bars. Pour brownie batter over graham crackers. Bake until almost done, 35 minutes. Remove from oven and top with marshmallows and bake another 20 to 25 minutes or until brownies are cooked through and marshmallows are golden. To check brownies with a toothpick, you can gently push marshmallows to the side with a knife or offset spatula. They will melt back together!

Turn oven to broil and broil 2 minutes, if desired.

Let cool 10 minutes then slice into squares to serve.






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Unicorn Dip

It's dippin' magical! Your guests will go crazy for this fun marshmallow dip! It is made with just a few simple ingredients and takes less than 10 minutes from start to finish. The end result is a creamy and delicious party dip that kids and adults will love.

Unicorn Dip


Yields: 6
Total Time: 0 hours 20 mins

Ingredients:
  • 8 oz. cream cheese, softened to room temperature
  • 1 c. marshmallow Fluff
  • 1 c. powdered sugar
  • 1/2 c. heavy cream
  • 1 tsp. vanilla extract
  • Pinch salt
  • pink food coloring
  • Purple food coloring
  • green food coloring
  • Blue food coloring
  • rainbow sprinkles
  • NILLA Wafers, for serving



Directions:

In a large bowl, combine cream cheese, marshmallow fluff and powdered sugar. Beat with a hand mixer until evenly combined. Add heavy cream, vanilla and salt. Beat until smooth and fluffy.

Divide mixture between four small bowl (or one bowl for each color you're using) and add a couple drops of a different food coloring to each bowl. Stir to combine, adjusting color as desired.

Add spoonfuls of the dyed dip into a serving bowl, alternating colors until you’ve used up all the mixture. Swirl the colors together with a knife.

Top with sprinkles and serve with graham crackers.





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Carrot Cake Keto Balls

A guilt free dessert. These low carb carrot cake bites are the bomb.  They’re tasty treats that pack all the flavor of carrot cake into a bite sized morsel.. They make for a great dessert or workout snack.

Carrot Cake Keto Balls


Yields: 16
Prep Time: 0 hours 5 mins
Total Time: 0 hours 15 mins


Ingredients:
  • 1 (8-oz.) block cream cheese, softened
  • 3/4 c. coconut flour
  • 1 tsp. stevia
  • 1/2 tsp. pure vanilla extract
  • 1 tsp. cinnamon
  • 1/4 tsp. ground nutmeg
  • 1 c. grated carrots
  • 1/2 c. chopped pecans
  • 1 c. shredded unsweetened coconut




Directions:

In a large bowl, using a hand mixer, beat together cream cheese, coconut flour, stevia, vanilla, cinnamon, and nutmeg. Fold in carrots and pecans.

Roll into 16 balls then roll in shredded coconut and serve.






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Frosted Lemonade

If you love Chick-fil-A's frozen lemonade, you need to try this recipe.

Frosted Lemonade


Yields: 3
Prep Time: 0 hours 10 mins
Total Time: 0 hours 10 mins

Ingredients:
  • 1/2 c. freshly squeezed lemon juice
  • 1/2 c. sugar
  • 2 c. water
  • 6 c. vanilla ice cream
  • sliced lemons, for garnish




Directions:

Mix lemon juice and sugar together in a pitcher until the sugar is fully dissolved. Add water to dilute and chill.

Into a blender, add lemonade and ice cream. Blend until smooth and divide among 3 cups. Garnish with slices of lemon and serve.





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Lemon Cheesecake Mousse

Soft, light and delicious, this lemon mousse is the ultimate spring summer dessert.

Lemon Cheesecake Mousse


Yields: 2 - 4 servings
Prep Time: 0 hours 10 mins
Total Time: 1 hour 20 mins


Ingredients:
  • 1 package graham crackers, crushed, plus more for garnish
  • 12 oz. cream cheese, softened to room temperature
  • 1 c. powdered sugar
  • Juice of 1 lemon
  • Pinch kosher salt
  • 1 c. whipped topping, plus more for garnish
  • Lemon wedges, for garnish 



Directions:

Divide crushed graham crackers between 4 dessert cups. In a large bowl using a hand mixer, whip cream cheese until light and fluffy. Add powdered sugar, lemon juice, and salt and beat until combined. Fold in 1 cup whipped topping.

Pipe cream cheese mixture into cups and place in refrigerator until thickened, 1 hour up to overnight. When ready to serve, top with remaining whipped topping and garnish with crushed graham crackers and lemon wedges.  




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Sunday, July 28, 2019

Snickerdoodle Cheesecake Bars

Snickerdoodle blondies + creamy cheesecake = MAJOR success. Don't worry if the top of the cheesecake isn't perfectly covered with cookie dough. It's meant to be a little bit crumbly. 😉


Snickerdoodle Cheesecake Bars

Yields: 20 servings
Prep Time: 0 hours 20 mins
Total Time: 1 hour 20 mins



Ingredients:


For the Cheesecake Layer:
  • 2 (8-oz.) blocks cream cheese, softened
  • 1/2 c. granulated sugar
  • 2 large eggs
  • 1/2 tsp. pure vanilla extract
  • pinch of kosher salt

For the Snickerdoodle Layer:
  • 2 1/4 c. all-purpose flour
  • 1/2 tsp. baking soda
  • 1 1/2 tsp. ground cinnamon
  • 1 tsp. kosher salt
  • 3/4 c. (1 1/2 sticks) unsalted butter, melted
  • 1 c. granulated sugar
  • 1/2 c. packed brown sugar
  • 2 large eggs
  • 1 tsp. pure vanilla extract
  • 1/4 c. cinnamon sugar, for sprinkling







Directions:

Preheat oven to 350º and grease a 9"-x-13" baking pan with cooking spray. Prepare cheesecake layer: In a large bowl, beat cream cheese and sugar until fluffy. Add eggs, vanilla, and salt and beat until combined.

Prepare snickerdoodle layer: In a medium bowl, whisk together flour, baking soda, cinnamon, and salt. In a large bowl, beat together butter and sugars with a hand mixer, then add eggs and vanilla and mix until just combined. Gradually add flour mixture and mix on low until just combined.

Press about half of the snickerdoodle dough into an even layer in the bottom of the pan and sprinkle with half the cinnamon sugar. Pour cheesecake batter on top and smooth with a rubber spatula. Break up remaining snickerdoodle dough into small clumps, flatten slightly with your hands, and place on top of cheesecake layer. Sprinkle with remaining cinnamon sugar.

Bake until edges are set and center of cheesecake mixture is only slightly jiggly, about 40 minutes. Let cool completely before slicing into squares.








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Donut Apples

So these don't exactly taste like a donut, but they are just as fun! Cut out the gluten and use apples with a cream cheese spread for a better-for-you treat we can all feel good about! We won't blame you if you want to sneak in a real yeasted donut every now and then though. 😉

Donut Apples


Yields: 15
Prep Time: 0 hours 10 mins
Total Time: 0 hours 25 mins


Ingredients:
  • 12 oz. cream cheese, softened, cut into thirds
  • 2 tsp. honey, divided
  • 1/2 c. melted chocolate
  • 2 drops pink food coloring
  • 3 apples
  • Assorted sprinkles, for decorating



Directions:

Divide cream cheese among three small bowls. In one bowl, add 1 teaspoon honey. In another bowl, add melted chocolate. In the last bowl, add remaining 1 teaspoon honey and pink food coloring. Stir each bowl together until combined.

Slice apples and use a biscuit or cookie cutter to hollow out centers.

Spread mixtures on apple slices and top with sprinkles.






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Fireball Apple Jell-O Shots

We believe every good party has a Jell-O shot. Even (or maybe especially?!) family holiday get togethers. These Fireball apple shots will be a hit with everyone—friends, cousins, coworkers, Grandma. We only have one note from the Test Kitchen. Don't skip the lemon juice! It prevents the apples from browning while the Jell-O sets up in the fridge.

Fireball Apple Jell-O Shots

Yields: 48
Prep Time: 0 hours 15 mins
Total Time: 4 hours 30 mins



Ingredients:

  • 6 apples, halved lengthwise, stems removed
  • Juice of 1 lemon
  • 1 c. water
  • 1 (3-oz.) packet cherry Jell-O
  • 1/2 c. lemon-lime soda (like Sprite), chilled
  • 1/2 c. Fireball, chilled 



Directions:

Use a melon baller or teaspoon to hollow out apples, leaving a 1/4" border. Brush cut surfaces with lemon juice. Place each hollow-side up in a muffin tin.

In a small saucepan, bring water to boil then pour into a heatproof bowl (or large liquid measuring cup). Stir in Jell-O packets until completely dissolved. Whisk in soda and Fireball.

Carefully pour mixture into hollowed-out apples.

Refrigerate until firm, at least 4 hours.

Place apple gelatin-side down on cutting board and slice into 4 wedges each before serving.