Tag Archives: dessert


Cream Cheese Pound Cake

So I’m pretty sure my grandma Betty owned stock in butter, mayonnaise, and cream cheese.


Butter? Check.  Cream cheese? Check.  Thank the lord she left the mayo out of this recipe.


This recipe is so easy and produces a dense and rich pound cake as a perfect base for any recipe!


Look at that luscious batter.


It can bake up a little dark on the sides so don’t be alarmed.


But, the middle will be perfectly cooked and delicious.

Cream Cheese Pound Cake
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Cream Cheese Pound Cake
Serves: 24
  • 1 cup butter
  • 8 oz cream cheese
  • 1½ cups sugar
  • 1½ teaspoons vanilla
  • 4 eggs
  • 2 cups flour
  • ½ teaspoon baking powder
  1. Preheat oven to 325 degrees.
  2. Cream together the butter, cream cheese, and sugar.
  3. Add eggs, one at at time, beating well after each addition.
  4. Add in baking powder, mix well, and then slowly add in flour.
  5. Spray two 8.5x4.5 loaf pans with baking spray and divide batter evenly between loaf pans.
  6. Bake for 1 hour 10 mins or until a toothpick inserted in the middles comes out clean.
  7. Eat!


2 Ingredient Ice Cream

Too good to be true??? Really, though its only 2 ingredients and it does produce a decent ice cream.


That is it.  A can of sweetened condensed milk and a pint of cream.

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I cheated a little bit and added in a vanilla bean. So technically mine is three ingredients.


Pour your sweetened condensed milk into a bowl,


whip some cream,


stir the vanilla bean into the sweetened condensed milk (or you could totally use a teaspoon of vanilla extract),


fold the whipped cream into the sweetened conduced milk.


And that’s it.  Freeze until hard and you have ice cream.


No recipe needed just the method.  And this is blank canvas for all sorts of flavors.  Stir in candy or cookie pieces, swirl in chocolate or caramel.  The combinations are endless.



Strawberry Cupcakes with Lemon Whipped Cream Topping

So these little suckers are pretty great.


Easy too.  They are so light you literally could eat 20 of of them.  Don’t ask me how I know that.

The strawberry cake topped with a lemon whipped cream mousse-like topping make these divine.

Strawberry Cupcakes with Lemon Whipped Cream Topping
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Strawberry Cupcakes with Lemon Whipped Cream Topping
Serves: 24
  • 1 box strawberry cake mix
  • oil and eggs as called for on box of cake mix
  • 1 cup lemon curd
  • 2 cups heavy whipping cream
  • 3 tablespoons powdered sugar
  1. Make the cake mix according to package directions. Place in mini muffin pans and cook according to package directions. Cool completely.
  2. Whip the cream and powdered sugar together until soft peaks form. Whip in the lemon curd until stiff peaks form.
  3. Using a piping bag with a big round tip, pipe blobs of topping on each mini cupcake. Top with lemon zest.
  4. Eat!


Browned Butter Rice Crispy Treats

So yeah….want to take your rice crispy treats up a notch?


Brown the butter first.  It transforms them into a different treat entirely.  It really gives them a depth of flavor and deep butter flavor like nothing else.

I drizzled mine with pink and red candy melts to make them more festive, but they really don’t need it.

Try it.  You won’t be sorry.

Browned Butter Rice Crispy Treats
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Browned Butter Rice Crispy Treats
Serves: 12
  • ¼ cup butter
  • 6 cups mini marshmallows
  • 6 cups rice crispies
  1. In a large pot over medium heat, melt the butter. Keep cooking the butter until it turns golden brown and starts to smell nutty.  Add in the marshmallow and melt.  Once everything is melted, add the rice crispies and coat in the marshmallow mixture.  Place in a greased 9x13 pan and press out evenly.  If its sticking to your fingers, you can lightly wet your hands to press it out.  Let cool completely and cut into squares.
  2. Eat!



So, you know those churros at Disneyland?  I think thats the only reason my kids want to go there sometimes.  But, sadly I can’t afford to take them to Disneyland whenever a churro craving hits.  So I learned how to make my own, and you know what?  These are better than the ones at Disneyland.


You start by making a choux dough, which is the same dough used for cream puffs.  Don’t let the fancy  name scare you, its just a cooked dough.


Once your dough is made, then you need to fill your pastry bag or ziplock bag with the dough.  I used a star tip at the end.  The easiest way to do this is to place your bag in a mason jar or big glass so it stands upright for you when you are filling the bag.  I have another super easy tip for testing if your oil is ready or not too!  I’m just full of easy tips today!

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Hot Fudge Sauce

This recipe hails from my dad’s sister, my aunt Janette.  She is great cook, but she lives far away so if I want to eat her awesome food I have to make it myself.  Anytime you need chocolate sauce, you have to use this recipe.  None of the crazy additives like other chocolate sauces, plus it’s crazy good.


Start by placing your sugar, cocoa powder and butter in a saucepan.


Then add in on can of evaporated milk.

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3 Ingredient Dessert Bars

If you are looking for a quick and easy dessert this holiday season, you have come to the right place!  My 3 ingredient dessert bars are great for those busy nights that are bound to happen this November and December.  With 3 ingredients: brownie batter, cookie dough, and chocolate frosting you can’t go wrong! One great thing about these bars is that you can make them as easy or as hard as you would like.  You could use your favorite brownie or cookie dough recipe (or use a mix like I did).  Or is your aunt’s cousin’s uncle makes a too die for chocolate frosting then by all means use that!  I’m showing you the easiest and fastest way to get this dessert from pantry to table!  Plus the combinations are endless!  You could use peanut butter cookie dough, or make blondies instead of brownies, you could use cream cheese frosting.   You will thank me.


I used the Betty Crocker trio seen above.

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You will need to mix up your brownie mix and cookie dough mix per package directions.


Then just start pouring and ploping into the pan.  Pour prepared brownie mix into a 9×13 baking dish.  Then plop the cookie dough all around.  Bake it off for about 35mins.


Once cooled, cover with chocolate frosting.


The cookies and brownies together are decadent, but then cover the whole thing in chocolate frosting?  Your welcome.

3 Ingredient Dessert Bars
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Serves: 20
  • 1 box of brownie mix, prepared per package directions
  • 1 bag cookie  dough mix, prepared per package directions
  • 1 can chocolate frosting
  1. Preheat oven to 350.
  2. Pour prepared brownie mix into a greased 9 x 13 baking dish.
  3. Plop the prepared cookie dough all over the brownie batter.
  4. Bake at 350 degree for about 35 mins or until lightly browned.
  5. Cool.  Frost with chocolate frosting.
  6. Eat!


Candy Bar Blondies

Who still has Halloween candy coming out of their ears? (Steffani raises her hand).  These candy bar blondies are a perfect solution to your Halloween candy dilemma.  Any type of chocolate candy can be used, so mix and match to your hearts content!


Start by mixing together the dry ingredients: flour, baking powder, baking soda, and salt.


In a seperate bowl mix the wet ingredients: brown sugar, egg, butter, and vanilla.


Mix the wet and dry ingredients together. The batter will be very thick.


Chop up your chosen candy.  I used Snickers and Twix. I figured I would stay with the caramel theme. Add to batter and spread into prepared pan.


Then bake them off!


These were so dangerous I had to take them to my parents house and leave them there.

Candy Bar Blondies
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Candy Bar Blondies
Serves: 9
  • 1 cup flour
  • ½ teaspoon baking powder
  • ⅛ teaspoon bakin soda
  • ¼ teaspoon salt
  • 1 cup light brown sugar, lightly packed
  • ⅓ cup butter, melted
  • 1 egg
  • 1 tablespoon vanilla
  • 1½ cups chopped up candy bars
  1. Preheat oven to 350 degrees. Spray a 8x8 or 7x11 baking dish liberally with cooking spray.
  2. Mix together the flour, baking powder, baking soda, and salt.
  3. In a separate bowl mix together the sugar, butter, egg and vanilla.  Add the dry ingredients and mix well.
  4. Add the chopped up candy bars to the batter and mix well. Spread into prepared pan.
  5. Cook for 25 minutes or until light golden brown.  Let cool completely  before cutting.
  6. Eat!

Recipe from Sally’s Baking Addiction.


Pumpkin Roll

You can’t have a pumpkin week without a pumpkin roll. This dessert is so impressive, and pretty easy.

When I make it I like to double the recipe and make two, they freeze beautifully.


You start by beating together the eggs and sugar until thick.


While the eggs and sugar are beating stir together your dry indgredients.

Flour, salt, baking soda, baking powder, cloves, and cinnamon.

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Add the pumpkin to the eggs and beat it up.  Then add the dry ingredients.


Pour into a well greased 15×10 baking dish and bake at 375 for about 15 minutes.

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While the cake is baking get your kitchen towel ready.  Sprinkle a clean kitchen towel heavily with powdered sugar.


When your cake is done, immediately get it out of the pan onto the prepared kitchen towel.

Then roll it up, short side of the rectangle first.

One secret about this recipe is only let it cool for 30 minutes.  You still want the cake to be a little warm and pliable when you add the filling.


Then mix up the filling.

Cream cheese, butter, powdered sugar and vanilla. Yum.


Then unroll your cake, and spread on the filling and roll it back up.

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Wrap in plastic wrap and refrigerate for at least a couple of hours or overnight.

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Slice it up and serve!

Pumpkin Roll
Pumpkin Roll
  • For the cake:
  • 3 eggs
  • 1 cup sugar
  • ⅔ cup pumpkin puree
  • ¾ cup flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ½ teaspoon cloves
  • ¼ teaspoon salt
  • powdered sugar
  • For the filling:
  • 8 oz. cream cheese
  • 6 tablespoons butter
  • 1 teaspoon vanilla
  • 1 cup powdered sugar
  1. Beat together the eggs and sugar until thick. Add in the pumpkin.
  2. Mix together the dry ingredients and add to the wet.
  3. Grease a 15x10 baking dish well, pour in batter and bake at 375 for 15 minutes or until the cake springs back when touched.
  4. Sprinkle a kitchen towel heavily with powdered sugar.
  5. When the cake is done and still hot place on prepared kitchen towel and roll it up, short side first. Cool for 30 minutes.
  6. Mix together filling ingredients until smooth.
  7. Unroll cake, spread on filling, and reroll.  Wrap in plastic wrap and refrigerate for at least 2 hours. Can be frozen.
  8. To serve, unwrap, and slice.
  9. Eat!

Recipe from Libby’s Pumpkin.


Pumpkin Parfaits

Talk about a quick an easy dessert!

These are sooo good and so pretty!

They seem like they take a lot of effort but are very easy.


Start by whipping some cream with some powdered sugar.

Then stir together some pumpkin with sweetened condensed milk and pumpkin pie spice.

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Place some flour, oatmeal, sugar, salt, butter, and oats in the bowl of a stand mixer.

Mix up until the butter is the size of small peas.


Spread on a baking dish, and bake at 350 for 15-20 minutes.


Crumble up the pieces in your hands.


In individual serving dishes, layer the pumpkin mixture, whipped cream, and oatmeal crumble.


These sure do make a statement!

5.0 from 1 reviews
Pumpkin Parfaits
Prep time
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Total time
Pumpkin Pie Parfaits
Serves: 4
  • 1 pint whipping cream
  • ⅓ cup powered sugar
  • 1 can or 2 cups pumpkin puree
  • ½ cup sweetened condensed milk
  • 1½ teaspoons pumpkin pie spice
  • ½ cup of flour
  • ½ cup of sugar
  • ¼ cup of brown sugar
  • ¼ teaspoon salt
  • ½ cup oats
  • 1 stick of butter
  1. Whip the cream and sugar together until stiff peaks.
  2. Mix together the pumpkin, sweetened condensed milk, and pumpkin pie spice.
  3. Mix the flour, sugars, salt, oats, and butter in a stand mixer until its the size of small peas.
  4. Spread on a cookie sheet and bake at 350 degree for 15-20 minutes until lightly browned.
  5. When cool enough to handle, break into small pieces.
  6. In serving glasses layer the pumpkin mixture, whipped cream, and oat crumble. Repeat.
  7. Eat!

 Recipe notes:

Instead of individual servings, you could also use a trifle dish.