Dessert

Prep Time: 8 mins | Cook Time: 25 mins | Servings: 12 muffins

Moist, soft, and delicious muffins bursting with sweet and fresh blueberries! Super easy to whip up and the best sour cream blueberry muffin you’ll ever make!

Ingredients

1/2 c. vegetable oil
2 c. all-purpose flour – plus 1 teaspoon for rolling berries
1/4 tsp baking soda
1 tsp baking powder
2 large eggs – room temperature
1 tsp vanilla extract
1 c. sour cream
1 1/2 c. fresh blueberries – rinsed and dried
1 c. granulated sugar
1/2 tsp fine salt

How to make Sour Cream Blueberry Muffins

Step 1: Using cupcake liners line a 12-count standard muffin tin. Then, ready the oven and preheat it to 375 degrees F.

Step 2: Place 2 eggs, 1 cup granulated sugar, and 1/2 teaspoon fine salt in a large bowl. Beat well using an electric mixer for about 4 to 5 minutes on high speed until the eggs are light in color. Then, add the 1 c. sour cream along with half c. Vegetable oil and 1 teaspoon vanilla extract. Beat for another 30 seconds on low speed until just mixed.

Step 3: Place the dry ingredients in a medium bowl. Mix well until blended. To the wet ingredients, add the flour mixer about 1/3 at a time, beating each addition on low speed until just blended.

Step 4: Add 1 1/2 cups fresh blueberries in a small bowl with 1 tsp of all-purpose flour. Toss well, then add the blueberries to the batter. Gently fold using a spatula until just mixed.

Step 5: Into the prepared muffin pan, equally spoon the batter, filling each cup to about 3/4 to the top. Place in the preheated oven and bake for about 25 to 30 minutes or until the tops of the muffins are golden and a toothpick inserted in the middle of the muffins comes out clean. Increase the baking time to 30 to 35 minutes if using frozen berries.

Step 6: Remove from the oven when done and allow the muffins to cool for about 5 minutes in the muffin pan before inverting them onto a cooling rack to cool to room temperature.

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Prep time: 30 mins | Cook time: 50 mins | Yield: 12 servings

This version of my favorite cake is so much better! Super moist and perfectly sweet with the most amazing marshmallow buttercream frosting! This Sweet Potato Cake has an excellent portion of sweet potatoes without being overwhelming!

Ingredients

CAKE:

1 c. vegetable oil
4 large eggs
1 tsp baking soda
2 c. sugar
2 1/2 c. flour
1 tbsp baking powder
3 c. grated raw sweet potatoes (1 to 2 medium sweet potatoes)
1 1/2 c. chopped pecans
2 tsp ground cinnamon

BUTTERCREAM FROSTING:

2 (7-oz.) containers of marshmallow cream
1 c. butter, room temperature
1 pinch salt
2 c. powdered sugar

How to make Sweet Potato Cake With Marshmallow Buttercream

TO MAKE THE CAKE:

Step 1: Prepare the oven. Preheat it to 350 degrees F. Ready a 9 x 13-inch baking pan. Lightly grease and set aside.

Step 2: In a large bowl, place the flour, baking powder, baking soda, and cinnamon. Mix well until combined and set aside.

Step 3: Beat the sugar and oil in a stand mixer. Then, add the eggs, 1 piece at a time, beating after each addition. Next, add the flour mixture and beat on low speed until just blended. Then, fold in the sweet potatoes and pecans. Make sure to reserve a couple of pecans.

Step 4: Into the prepared pan, transfer the batter. Place in the preheated oven and bake for about 50 to 60 minutes or until a toothpick inserted in the middle of the cake comes out clean.

Step 5: Remove from the oven when done and allow the cake to cool completely.

TO MAKE THE BUTTERCREAM FROSTING:

Step 6: Beat the butter in a stand mixer until smooth. Then, add the marshmallow cream and beat until blended.

Step 7: Add the powdered sugar along with a pinch of salt. Mix well until blended.

Step 8: Over the cooled cake, spread the buttercream and sprinkle the reserved pecans and cinnamon on top.

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Prep Time: 5 mins | Cook Time: 35 mins | Total Time: 40 mins | Servings: 12

My mom is obsessed with this pineapple bars dessert! Light and packed with crushed pineapples. You can easily whip this dessert up any time using just a few pantry staples. These pineapple bars are perfectly sweet, filled with pineapple flavor, and simply heavenly! Every day is a great day to make this amazing, summer treat!

I have a long list of dessert recipes, and this pineapple dessert is one of my favorites! This treat is a wonderful dessert, especially if you love pineapples. These pineapple bars are moist and soft. They are almost like a cake, but in bite-sized squares. I love bringing these pineapple bars to picnics or BBQs. This dessert is also my family’s favorite Sunday treat! This is the perfect dessert for warmer days or to enjoy on cold winter days.

Ingredients

2 eggs
1/2 c. butter, softened
1 c. sugar
1 1/4 c. crushed pineapple, well-drained
1 c. flour
1/4 teaspoon baking soda
powdered sugar for garnish
1/4 teaspoon salt

How to make Pineapple Bars

Step 1: Place the butter, sugar, and eggs in a large bowl. Mix well until combined.

Step 2: Stir in the flour, baking soda, and salt. Then, fold in the pineapple.

Step 3: Into a greased 9 x 9-inch square pan, spread the mixture.

Step 4: Place in the oven and bake for about 28 to 33 minutes at 350 degrees.

Step 5: Remove from the oven when done and allow the bars to cool for about 10 minutes in the pan.

Step 6: Once cooled, sprinkle the pineapple bars with powdered sugar. Then, slice into bars. Enjoy!

Notes:

Make sure to drain the pineapples well before using them. You can pour them into a mesh strainer to drain as much liquid as possible.

Before cutting in the bars, allow the pineapple bar to cool completely.

Use a plastic knife to cut the pineapple bars.

Nutrition Facts:

Calories: 196 kcal | Carbohydrates: 29g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 146mg | Potassium: 52mg | Fiber: 1g | Sugar: 20g | Vitamin A: 288IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 1mg

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Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Servings: 8 | Yield: 8 large muffins

Extra large and tasty muffins loaded with fresh blueberries and topped with sugary-cinnamon crumb topping. These are wonderful blueberry muffins that you can easily make at home. Moist and super delectable! If desired, you can even throw in some more blueberries!

Ingredients

Muffins:

⅓ c. vegetable oil
1 ½ c. all-purpose flour
2 tsp baking powder
¾ c. white sugar
1 egg
1 c. fresh blueberries
⅓ c. milk, or more as needed
½ tsp salt

Crumb Topping:

¼ c. butter, cubed
⅓ c. all-purpose flour
1 ½ tsp ground cinnamon
½ c. white sugar

How to make Blueberry Muffins

Step 1: Prepare the oven. Preheat it to 400 degrees F or 200 degrees C. Using paper liners, line 8 muffin cups. Or grease them instead.

Step 2: In a large bowl, place the flour, sugar, baking powder, and salt. Mix well until combined.

Step 3: Into a small liquid measuring cup, drizzle the oil. Then, add the egg and pour in enough milk until it reaches the 1-cup mark. Mix well until blended. Add the flour mixture and mix until just combined. Next, fold in the blueberries. Set aside.

Step 4: To make the crumb topping, place the sugar, flour, butter, and cinnamon in a small bowl. Mix well using a fork until crumbly.

Step 5: Into the prepared muffin cups, spoon the batter, making sure to fill each cup right to the top. Then, sprinkle the crumb topping on top.

Step 6: Place in the preheated oven and bake for about 20 to 25 minutes or until a toothpick inserted in the middle of the muffins come out clean.

Tips:

You will have 4 empty cups if using a 12-cup muffin pan. To prevent the muffins from burning faster, add 1 tbsp of water to the empty cup space when baking.

Serve these blueberry muffins with homemade butter.

Nutrition Facts:

Servings Per Recipe: 8, Calories 383, Total Fat 16g 21%, Saturated Fat 5g 26%, Cholesterol 39mg 13%, Sodium 322mg 14%, Total Carbohydrate 57g 21%, Dietary Fiber 1g 5%, Total Sugars 34g, Protein 4g, Vitamin C 2mg 9%, Calcium 95mg 7%, Iron 2mg 9%, Potassium 73mg 2%

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Prep time: 20 mins | Cook time: 15 mins | Total time: 35 mins | Yield: 12 muffins

Give your cinnamon roll muffins a fun twist with this easy recipe. I love traditional cinnamon rolls, but I prefer this version. This recipe also does not use yeast. Super easy and quick to make. These muffins are moist, and tasty, with cinnamony goodness that no one cannot resist!

INGREDIENTS

1 egg
1 tablespoon baking powder
1/3 c. sugar
2 c. all purpose flour
1/4 c. butter, melted and cooled
1 c. 2% milk
1/2 teaspoon salt

Topping:

3 teaspoons cinnamon
3 tablespoons butter, melted
1 c. brown sugar, packed

Frosting:

1/2 teaspoon vanilla
1 c. powdered sugar
1 tablespoon milk – add enough to make a good drizzling consistency

How to make Cinnamon Roll Muffins

Step 1: Prepare the oven. Preheat it to 375 degrees. Ready a muffin tin. Grease or line and set aside.

Step 2: Place the flour, baking powder, salt, and sugar in a mixer. Mix well until combined.

Step 3: Whisk the butter, egg, and milk in another bowl until blended. Then, add this to the dry ingredients. Mix well until just combined.

Step 4: Mix the topping ingredients.

Step 5: Into the muffin batter, gently fold half of the topping mixture. Then, fill the prepared muffin tin with 1/4 c. of the batter and top with the rest of the sugar mixture.

Step 6: Place in the preheated oven and bake the muffins for about 12 to 15 minutes or until they spring back when pressed lightly.

Step 7: Take the muffins out of the oven when done and transfer them to a wire rack.

Step 8: Whisk the frosting ingredients and drizzle this on top of the muffins.

NOTES:

If desired, you can throw in (about 1 c.) pecans or walnuts.

To prevent the muffins from getting tough, make sure not to overmix the batter.

To get even-size muffins, use a muffin scoop. DO NOT overfill the muffin tins.

Nutrition Facts:

Calories: 284 kcal (14%) Carbohydrates: 51g (17%) Protein: 3g (6%) Fat: 7g (11%) Saturated Fat: 4g (25%) Cholesterol: 33mg (11%) Sodium: 177mg (8%) Potassium: 180mg (5%) Sugar: 34g (38%) Vitamin A: 245IU (5%) Calcium: 97mg (10%) Iron: 1.3mg (7%)

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Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 1 hr | Servings: 36 cookies

These hot chocolate cookies are one of the best cookies you’ll ever make! They are made with real hot cocoa and the perfect winter or Christmas cookies. These cookies are also excellent for cookie exchanges!

INGREDIENTS

2 large eggs
1 c. butter, softened
2/3 c. brown sugar
1 tsp vanilla
3 1/4 c. all-purpose flour
1 c. sugar
2 tsp baking powder
1 tsp salt
1 tsp baking soda
1 c. chocolate chips
1 c. Mallow Bits – mini marshmallows do not work the same and can be a bit of a sticky mess
4 packages hot cocoa mix or 3/4 c. hot cocoa mix – NOT SUGAR-FREE VERSIONS

How to make Hot Chocolate Cookies

Step 1: In a large bowl with a standing mixer, place the butter and sugars. Beat until light and fluffy. Then, add the eggs and vanilla. Beat again until well blended.

Step 2: Place the dry ingredients in another bowl and mix well until combined. Into the butter mixture, slowly beat the dry ingredients until well mixed. Then, fold in the chocolate chips and Mallow Bits. Tent the bowl and place it in the fridge for at least 30 minutes up to 24 hours.

Step 3: Prepare the oven. Preheat it to 350 degrees.

Step 4: Onto the baking sheets lined with silicone baking mats or parchment paper, drop 2 tbsp of dough, leaving about 2-inch space between each dough. Place in the preheated oven and bake for about 9 to 11 minutes or until the edges of the cookies are lightly browned.

Step 5: Remove from the oven when done and allow the cookies to cool for about 5 minutes on the baking sheets before inverting them on wire racks to cool completely.

NOTES:

Use 3 cups of flour for a flatter cookie. If you prefer more compact and taller cookies, use 3 and 1/4 cups of flour and chill the dough for no longer than 30 minutes.

For this recipe, my favorite is Swiss Miss Hot Chocolate. I do not recommend using flavored hot cocoa or sugar-free hot cocoa.

You can stir in about a tbsp of cocoa powder or dark cocoa powder to make the cookies even darker brown.

For this recipe, I use hot cocoa mixed with marshmallows.

I suggest mixing in the Mallow Bits after chilling the dough to avoid the bits from melting when baking. Simply press the

Mallow Bits on the top of the dough.

NUTRITION FACTS:

Calories: 157.26 kcal | Carbohydrates: 22.93g | Protein: 1.8g | Fat: 6.65g | Saturated Fat: 4.07g | Cholesterol: 23.4mg | Sodium: 150.58mg | Potassium: 44.82mg | Fiber: 0.44g | Sugar: 13.55g | Vitamin A: 181.98IU | Vitamin C: 0.03mg | Calcium: 23.38mg | Iron: 0.67mg

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Serves: 6-8

This Cinnamon Roll French Toast Casserole is an excellent Christmas morning casserole! It is super easy and quick to make. You can even prep this the night before. Cover and place in the fridge. This casserole is super great, this will please everyone with a sweet tooth!

If you are searching for the perfect casserole for every occasion, this Cinnamon Roll French Toast Casserole is what you need! This recipe is pretty simple, yet guarantees one of the best casseroles you’ll ever make!

Ingredients

1/2 c. butter, melted
2 cans Cinnamon rolls
1/3 c. sugar
2 eggs
1/2 c. chopped pecans
3 teaspoons cinnamon
2 teaspoons vanilla extract
Icing from cinnamon roll packages
1/4 teaspoon nutmeg
3/4 c. heavy whipping cream (half & half works too)

How to make Cinnamon Roll French Toast Casserole

Step 1: Melt the butter with sugar in a large glass bowl.

Step 2: Combine the eggs, cream, cinnamon, nutmeg, and vanilla until well blended.

Step 3: After opening the canned cinnamon rolls, cut each into fourths. Into the bowl with the egg mixture, place the pieces of the cinnamon rolls, and toss well until coated. Into a greased 9 x 12-inch casserole dish, transfer the mixture, evenly spreading it out. You can use the leftover egg mixture to coat the casserole. On top, sprinkle the pecans.

Step 4: Place in the bottom rack of a preheated 350 degrees oven and bake for about 35 to 40 minutes or until the casserole is brown.

Step 5: While the casserole is baking, warm the icing for the cinnamon rolls for about 15 seconds in the microwave. Take the casserole out of the oven when done and evenly pour the icing on top of the casserole.

Note:

You can prep this casserole a day ahead without the pecans. Tightly tent the casserole and place it in the fridge. The next day, add the pecans and bake as directed.

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Prep time: 30 mins | Total time: 30 mins | Yield: 24 COOKIES

I love no-bake desserts, and these homemade Chocolate Peanut Butter Ritz Cookies are a great no-bake treat option. This treat is made with only five simple ingredients. Super easy to make and takes a little effort to whip up. I’m sure that your family will love to have this dessert for the Holidays!

INGREDIENTS

3/4 cup creamy peanut butter
48 Ritz crackers
8 ounces semisweet chocolate chips – I use these
sea salt flakes, optional
8 ounces chocolate almond bark

How to make Homemade Chocolate Peanut Butter Ritz Cookies

Step 1: Place the chocolate almond bark and chocolate chips in a medium heat-proof bowl. Melt in the microwave on low setting, whisking constantly. If desired, you can set up a double boiler.

Step 2: In the meantime, line a 15 x 10-inch rimmed pan using wax paper. On the wax paper, place 24 of the Ritz crackers, leaving a 1-inch space between each cracker. Onto the center of each cracker, add a tbsp of peanut butter. There is no need to spread the peanut butter. On top of the peanut butter, place another cracker, pressing it gently in the middle of the cracker. Do the same until all the sandwich cookies have been assembled.

Step 3: Into the melted chocolate, drop a sandwich and maneuver it using two forks, turning it quickly until the sandwich is completely covered in chocolate. Using one of the forks, lift the cookie out and lightly tap the fork on the side of the bowl. Onto the wax paper, place the chocolate-dipped cookie. Repeat the same step for the rest of the cookies. You can warm the chocolate a little if it becomes thick and difficult to work with.

Step 4: If desired, sprinkle the top of the cookies with sea salt flakes or sprinkles. Make sure to do this before the chocolate sets up.

NOTE:

These cookies are freezer-friendly, simply keep the layers separated using wax paper.

NUTRITION FACTS:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 182 | Total Fat: 13g | Saturated Fat: 3g | Trans Fat: 0g | Unsaturated Fat: 9g | Cholesterol: 0mg | Sodium: 169mg | Carbohydrates: 14g | Fiber: 2g | Sugar: 7g | Protein: 5g

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PREP TIME: 10 mins | TOTAL TIME: 2 hrs 10 mins | SERVINGS: 22

My kids are obsessed with these lemon cheesecake bites! This treat is bursting with a creamy lemon cake and cheesecake filling. The impressive combination of tart and the light sweet lemon flavor is mind-blowing!

Ingredients

4 oz. white vanilla almond bark
8 oz. cream cheese, room temperature
15.25 oz. lemon cake mix – I used Betty Crocker Super Moist brand
12 oz. yellow candy melts

How to make Easy Lemon Cheesecake Bites

Step 1: Into a medium-sized heat-safe bowl, place the dry cake mix. Heat in the microwave in two 30-second intervals, stirring every after each interval. Then, let the cake mix cool completely.

Step 2: Place the cream cheese in a medium-sized mixing bowl with a handheld mixer. Beat for about 2 to 2½ minutes on medium-high speed until smooth. On top, sprinkle the dry cake mix and mix well until just blended.

Step 3: Tightly tent the cream cheese mixture and place it in the fridge for 2 hours to chill.

Step 4: Using parchment paper, line a baking sheet and set aside.

Step 5: Scoop the cheesecake dough with 1 tbsp cookie scoop and shape it into a ball. Onto the prepared baking sheet, place the cheesecake bites. Repeat with the remaining cheesecake dough.

Step 6: Heat the candy wafer in a heat-safe medium-sized mixing bowl in 30-second intervals, stirring after each interval until fully melted.

Step 7: In the melted candy wafers, roll the cheesecake bites one at a time. Then, gently tap to release the excess coating. Onto the prepared baking sheet, gently push the coated balls.

Step 8: Into the prepared baking sheet, return the coated cheesecake bites.

Step 9: Put the white almond bark in a small heat-safe mixing bowl and microwave in 30-second intervals, stirring well every after each interval.

Step 10: Over the coated cheesecake bites, drizzle thin ribbons of the melted almond bark using a small dipper or spoon.

Step 11: Chill the cheesecake bites in the fridge until ready to serve. Enjoy!

Notes:

To prevent lumps in the creamy cheesecake mixture, ensure that the cream cheese is at room temperature.

If desired, you can keep the uncoated cheesecake bites in the fridge overnight. Let them come to room temperature before coating.

If you prefer more control of the drizzle, place the melted almond bark in a small piping bag or sandwich bag and snip the corner.

Nutrition Facts:

Calories: 172 kcal | Carbohydrates: 25g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.05g | Cholesterol: 10mg | Sodium: 184mg | Potassium: 23mg | Fiber: 0.2g | Sugar: 17g | Vitamin A: 138IU | Calcium: 51mg | Iron: 0.4mg

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Prep Time: 30 mins | Chill time: 6 hrs | Total Time: 6 hrs 30 mins | Servings: 24

This is a heavenly and easy-to-make dessert made with homemade chocolate cake, fresh whipped cream, homemade caramel sauce, and toffee, and drenched in sweetened condensed milk. This is quite a messy dessert, but in a great way! The perfect goopy dessert for every occasion!

This easy recipe guarantees the best dessert of your life! This cake is my favorite! I love bringing this to parties. My friends also come over whenever they hear that I am making this layered dessert! Not only that this cake is delicious, but this is a beautiful cake that impresses everyone! This cake is super moist. For this version, I use a cool whip. If you like to make homemade whipped cream, that’s a big yes! If making your own whipped cream, I suggest making it a day in advance to stabilize it. You’ll need to let this cake chill in the fridge for at least 8 hours, but I promise your patience will be rewarded!

Ingredients

16 ounces Stabilized whipped cream or cool whip
1 chocolate cake baked and cooled Devils Food Cake (it is a great flavor option if you love box mixes)
5-6 Skor bars/heath bars chopped
14 ounces of sweetened condensed milk
1 1/2 cups caramel sauce or jar of store-bought caramel sauce

How to make The Best And Most Unique Dessert

Step 1: Into 1-inch sections, slice the cake. On the bottom of a trifle dish, place half of the cake.

Step 2: Across the top, pour half of the can of sweet and condensed milk followed by half of the caramel. On top, sprinkle the skor pieces, then add half of the whipped cream. Do the same with the remaining cake, milk, caramel, skor, and cream.

Step 3: On top, sprinkle with extra skor bars. If desired, decorate the border with whipped cream.

Step 4: Place in the fridge to sit for at least 8 hours up to overnight before serving. Enjoy!

Nutrition Facts:

Calories: 239 kcal | Carbohydrates: 40g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 254mg | Potassium: 168mg | Fiber: 0g | Sugar: 17g | Vitamin A: 195IU | Vitamin C: 0.5mg | Calcium: 106mg | Iron: 0.9mg

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