Dessert

Servings: 10-12

If you love caramel cake, you’ll enjoy this decadent cake. Moist, lightly sweetened, light, and fluffy cake with caramel frosting. This cake is to die for!

INGREDIENTS

Cake:

6 large eggs
1 1/2 c. vegetable shortening
1 1/2 c. whole milk
2 1/2 c. sugar
1 1/2 tsp baking powder
1/4 tsp salt
1 1/2 tsp vanilla extract
3 c. All-purpose flour

Icing:

1/2 c. (1 stick) unsalted butter
1 c. sugar
1 c. brown sugar
1/4 tsp sea salt
1 (14-ounce) can of condensed milk
1 tsp vanilla extract

How to make Caramel Cake

Step 1: Prepare the oven. Preheat it to 350 degrees F. Lightly grease 2 round cake pans.

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

Step 3: Beat the sugar and shortening in a large bowl or mixer for about 2 to 3 minutes or until smooth and fluffy. Add in the eggs and vanilla extract, beating until blended. Then, stir in the milk along with the dry ingredients. Mix until just combined.

Step 4: Into the prepared cake pans, pour the mixture. Place in the preheated oven and bake for about 30 minutes or until a toothpick inserted in the middle of the cake comes out clean. Take the cakes out of the oven when done and allow them to cool fully.

Step 5: In a large saucepan, combine the brown sugar, sugar, butter, and condensed milk over medium-high heat, stirring until thickened. Bring the mixture to a boil. Once boiling, decrease the heat and whisk in the vanilla extract and sea salt. Continue to cook for another 5 to 7 minutes or until the mixture has thickened. Allow the mixture to slightly cool until warm and thickened. On the bottom cake layer, pour about 2/3-3/4 cup of icing.

Step 6: On top of the icing, place the second cake layer and top with the frosting, allowing it to coat the sides.

Step 7: Slice the cake and serve. Enjoy!

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Prep time: 20 mins | Cook time: 15 mins | Total time: 35 mins | Servings: 6-8

Grandmas’s chocolate pie is a luscious dessert on a flaky crust. This is my favorite dessert since I was little. And I can say the same with my kids. They love this chocolate pie as much as I love it.

To make this chocolate pie, all this requires are simple, easy-to-find ingredients. The flaky, almost salty crust is filled with decadent chocolate custard topped with springy meringue.

Easily whip up this chocolate pie in minutes. I like this pie chilled so I keep this in the fridge until chilled before serving. If you have any leftover pie, cover it with plastic wrap and store it in the fridge. This is a simple, decadent dessert that everyone will absolutely love!

Ingredients

¼ c. cornstarch
½ c. cocoa
1 ½ c. sugar
2 c. milk
3 egg yolks
1 teaspoon Vanilla
¼ teaspoon salt

How to Make Grandma’s Chocolate Pie

Step 1: Prepare the oven. Preheat it to 350 degrees F.

Step 2: Combine the cocoa, sugar, cornstarch, salt, and egg yolks in a saucepan over medium-high heat. Slowly add in the milk, stirring constantly for about 5 to 10 minutes until the mixture bubbles and thickened. Beat out the lumps if the mixture becomes lumpy.

Step 3: Cook the mixture until thick, constantly beating until smooth. Then, pour the mixture into a pre-baked pie shell.

Step 4: Place in the fridge to chill before serving.

Step 5: Slice and serve chilled. Enjoy!

Tips:

We just brown the meringue in the oven so ensure to keep the custard cooking in the pan until smooth.

To make the meringue, beat the egg whites and salt until fluffy. Then, add the sugar. Into the baked pie shell, pour the chocolate custard and top with the beaten egg whites. Bake for about 10 minutes until the peaks of the meringue are lightly browned.

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Prep time: 30 mins | Bake time: 15 mins + chilling | Yield: 8 servings

This Grandma’s Chocolate Meringue Pie is my family’s favorite dessert. This pie turned out super delicious every time and it looks pretty as well.

Ingredients

3/4 c. sugar
Dough for single-crust pie
3 tbsp cornstarch
3 large egg yolks, room temperature, beaten
1/4 tsp salt
2 c. whole milk
1 tsp vanilla extract
5 tbsp baking cocoa

MERINGUE:

1/4 tsp cream of tartar
6 tbsp sugar
3 large egg whites, room temperature

How to Make Grandma’s Chocolate Meringue Pie

Step 1: Roll the dough on a lightly floured surface to a 1/8-inch thick circle. To a 9-inch pie plate, transfer the dough, then trim to half an inch beyond the rim of the plate and flute the edges. Place in the fridge for 30 minutes.

Step 2: Prepare the oven. Preheat it to 425 degrees.

Step 3: Using a double thickness of foil, line an unpicked crust. Then, fill the crust with pie weights, dried beans, or uncooked rice. Place on the lower oven rack and bake for 15 to 20 minutes until the edges are light golden brown. Take off the foil and weights and continue baking for another 3 to 6 minutes until the bottom is golden brown. Remove from the oven when done and onto a wire rack to cool. Adjust the oven setting to 350 degrees F.

Step 4: Combine the sugar, cocoa, cornstarch, and salt in a saucepan. Slowly add in the milk and cook while stirring over medium-high heat until bubbly and thickened. Decrease the heat and continue to cook for another 2 minutes, stirring. When done, take the pan off the heat. Into the egg yolks, whisk in about 1 cup of the hot filling. Place the saucepan back on the heat and bring the mixture to a gentle boil. Cook and stir for about 2 minutes. Remove the saucepan from the heat and whisk in the vanilla. Into the pie crust, pour the hot filling.

Step 5: To make the meringue, quickly beat the egg whites with the cream of tartar until soft peaks form. Then, slowly add in the sugar, beating constantly until stiff and glossy. Over the hot filling, evenly spread the meringue, sealing it to the pie crust. Place in the oven and bake for about 12 to 15 minutes until the meringue is golden brown. Transfer the pie to a wire rack to cool for about an hour. Before serving, refrigerate the pie for at least 4 hours.

Dough for single-crust pie:

Mix 1 1/4 c. All-purpose flour with 1/4 tsp salt. Then, cut in half a cup of cold butter until crumbly. Slowly add in 3 to 5 tablespoons of ice water, tossing using a fork until the dough holds together when pressed. Into a dish, form the dough.

Wrap it and keep it in the fridge for an hour.

Nutrition Facts:

1 piece: 317 calories, 11g fat (5g saturated fat), 93mg cholesterol, 227mg sodium, 49g carbohydrate (31g sugars, 1g fiber), 6g protein.

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Prep Time: 1 hr | Yield: 30 patties

I love these mint patties! They are super simple to make with only a couple of basic ingredients. These mint patties are a delicious treat packed with mint flavor encased in a decadent smooth dark chocolate. One bite, and you’ll want to make these mint patties over and over again!

INGREDIENTS

2 tbsp plus 1 tsp water
1 lb. box (4 c.) Dixie Crystals Confectioners Powdered Sugar
1/2 c. dark chocolate flavored coating
3/4 tsp mint extract
3 tbsp corn syrup

How to make Mint Patties

Step 1: In a machine bowl fitted with a paddle attachment, place the sifted sugar. Or you can use a regular bowl.

Step 2: Mix the water, mint, and corn syrup. Once blended, add this to the powdered sugar. Mix on low speed or using your hands until you have a smooth dough.

Step 3: Into a tbsp size balls, shape the mixture and place them on parchment or plastic food film-lined cookie sheets.

Step 4: Press each ball into a 1/4-inch thick patty using the bottom of a glass.

Step 5: Following the package directions, melt about a half cup of chocolate-flavored coating. On the surface of each patty, spread a thin coat of the melted chocolate coating using your finger. Turn the patties over once the coating has solidified, and coat the other side.

Step 6: Then, melt the rest of the chocolate coating.

Step 7: In the melted coating, drop one patty. Using a candy fork or regular fork, flip the patty upside down. Once coated, lift the patty and let the excess dip. On a parchment or plastic food film-lined countertop or cookie sheet, place the patty.

Step 8: To make a design on the surface of the patties, briefly place the prongs of a fork on the surface of the patty, then lift the fork

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PREP TIME: 20 mins | COOK TIME: 1 hr | TOTAL TIME: 1 hr 20 mins | SERVINGS: 30

Celebrate the flavors of fall with this Pumpkin Cinnamon Bread. Moist and delicious. This pumpkin bread is topped with a tasty cinnamon-sugar streusel topping. Enjoy this for breakfast, brunch, or a snack.

INGREDIENTS

2/3 c. vegetable oil
3 1/2 c. all-purpose flour
1 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp nutmeg
1/2 tsp ground ginger
1 tsp salt
2 tsp cinnamon
1/2 tsp ground cloves
2 c. sugar
15 ounces can pumpkin puree 1 can
1/2 c. water
4 eggs
1 tsp vanilla

Streusel Topping:

1/2 c. all-purpose flour
2 tsp cinnamon
1/2 c. brown sugar
1/2 c. chopped pecans or walnuts, optional
1/4 c. Challenge unsalted butter, melted

How to make Pumpkin Cinnamon Bread

Step 1: Prepare the oven. Preheat it to 350 degrees F.

Step 2: Lightly grease 2 standard loaf pans, then dust with flour.

Step 3: Gently whisk the dry ingredients (flour, baking powder, baking soda, salt, spices) in a large bowl. Set aside.

Step 4: Place the oil, sugar, eggs, vanilla, and pumpkin in a different large bowl (or the bowl of your electric mixer). Mix well until combined. Then, pour in the water and mix until completely blended.

Step 5: In the wet ingredients, pour the dry ingredients, mixing slowly until just mixed.

Step 6: Into the prepared pans, pour the batter, filling the pans about 2/3 full.

Step 7: To make the streusel, mix the brown sugar, flour, cinnamon, and nuts (optional) in a small bowl. Add the melted butter and gently mix until the mixture is blended, but only small lumps remain.

Step 8: On top of each loaf, sprinkle the cinnamon streusel topping.

Step 9: Place in the preheated oven and bake for about 50 to 60 minutes or until a toothpick inserted in the middle of the loaf comes off clean.

NOTE:

You can also make muffins. Just bake them for 18 to 20 minutes.

NUTRITION FACTS:

Calories: 208 kcal Carbohydrates: 31g Protein: 3g Fat: 8g Saturated Fat: 5g Cholesterol: 26mg Sodium: 146mg Potassium: 67mg Fiber: 1g Sugar: 18g Vitamin A: 2285IU Vitamin C: 1mg Calcium: 28mg Iron: 1mg

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Prep Time: 10 mins | Cook Time: 55 mins | Total Time: 1 hr 5 mins | Yield: 1 cake

Easily make this decadent Ritz Carlton Lemon Pound Cake from scratch and enjoy this for dessert served with vanilla ice cream and some fresh fruits. This cake is incredibly easy to whip up and guarantee one of the best pound cake you’ll ever make. Plus, this pound cake is perfect for a crowd.

Ingredients

1 tablespoon baking powder
½ c. shortening, room temperature
3 c. sugar
1 c. unsalted butter, room temperature
3 c. All-purpose flour
5 large eggs
¾ teaspoon salt
1 lemon, zested
1 cup whole milk
6 tablespoons lemon juice

HOW TO MAKE THE RITZ CARLTON LEMON POUND CAKE

Step 1: Prepare the oven. Preheat it to 350 degrees F. Grease and flour a 15-cup Bundt pan.

Step 2: Into a medium bowl, sift the flour, baking powder, and salt. Set aside.

Step 3: Cream the butter, shortening, and sugar using an electric mixer. Then, add the eggs one at a time, beating well every after each addition.

Step 4: To the butter mixture, add the dry ingredients alternately with milk, starting and ending with the flour mixture. Beat at low speed until just combined. Then, stir in the lemon juice and zest.

Step 5: Into the prepared pans, pour the batter. Place in the preheated oven and bake for about 55 minutes or until a tester inserted into the middle of the cake comes out clean.

Step 6: Remove from the oven when done and allow the cakes to cool for 15 minutes in the pans before turning the cakes out onto racks to cool fully.

Notes:

To prevent the cake from overflowing, do not fill the pans to the very top.

In this recipe, I used a 15-cup Bundt pan, but a tube pan will also work.

Make sure to leave at least 1-inch to 1½ inches unfilled space if using a 12-cup or 10-cup Bundt pan.

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Prep Time: 30 mins | Cook Time: 25 mins | Total Time: 55 mins | Servings: 16

A delectable sweet treat with layers of cake, fudge, pudding, and Oreos. This Dirt Cake is filled with wonderful flavors and makes an amazing dessert that everyone will fall in love with!

Ingredients

CAKE:

1 box chocolate cake mix – plus ingredients stated on the back of the box

PUDDING LAYER:

12.8 ounces hot fudge
30 Oreos, crushed
1 3/4 c. milk
3.4 ounces chocolate instant pudding mix

TOPPING:

1 3/4 c. milk
8 ounces cool whip, thawed
3.4 ounces chocolate instant pudding mix

How to make Oreo Dirt Cake

CAKE:

Step 1: According to the box instructions, prepare the cake and bake. Allow the cake to cool for about 10 minutes.

Step 2: Once the cake has cooled, evenly poke holes into the cake using the back of a spoon.

Step 3: In the microwave, warm the hot fudge until it is thin enough to pour.

Step 4: Over the cake, evenly pour the hot fudge, letting it seep into the holes.

Step 5: Let the cake cool completely.

PUDDING LAYER:

Step 6: Place the chocolate pudding mix and milk in a medium bowl. Mix well until combined. Immediately pour this over the cooked cake.

Step 7: Chill the cake in the fridge for about 20 minutes.

TOPPING:

Step 8: Mix the last package of the pudding mix with milk in a medium bowl. In the fridge, place the bowl for about 10 minutes to set completely.

Step 9: After 10 minutes, take the bowl from the fridge. Fold in the thawed cool whip. Add about 3/4 of the crushed Oreos and mix well until blended.

Step 10: On top of the cake, evenly spread the pudding mixture and sprinkle with the rest of the crushed Oreos.

Step 11: Slice and serve the cake right away or keep it in the fridge until ready to eat. Enjoy!

Nutrition Facts:

Serving: 1piece | Calories: 382kcal | Carbohydrates: 70g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 679mg | Potassium: 171mg | Fiber: 1g | Sugar: 36g | Vitamin A: 111IU | Calcium: 109mg | Iron: 2mg

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This Chocolate Peanut Butter Earthquake Cake will knock you off your feet! This decadent dessert is filled with creamy peanut butter and Reese’s Peanut Butter cups. If you love Reese’s chocolate, I am sure that you’ll dig this cake! The best part is this is seriously easy to whip up using just a few simple ingredients!

This cake has sweet cream cheese swirled on top. To serve, top a slice of this warm cake with a scoop of vanilla ice cream for a heavenly dessert that everyone will go crazy about!

INGREDIENTS

1/2 c. softened butter
1 Box Chocolate Cake Mix oil, eggs, water
1 tsp vanilla extract
12 ounces Softened cream cheese
3/4 c. Creamy peanut butter
4 c. powdered sugar
1 1/2 c. miniature Reese’s peanut butter cups unwrapped and cut into halves
1/2 c. chocolate chips

How to make Reese’s Chocolate Peanut Butter Cup Earthquake Cake

Step 1: Prepare the oven. Preheat it to 350 degrees. Using nonstick cooking spray, grease a 9 x 13-inch baking dish.

Step 2: Place the ingredients for the chocolate cake mix in a large bowl. Mix well until combined.

Step 3: Into the prepared baking dish, pour the cake batter and set aside.

Step 4: Place the cream cheese, butter, peanut butter, and vanilla in another bowl. Beat until well mixed. Add the powdered sugar, 1 cup at a time (4 cups in total), mixing well after each addition.

Step 5: In spoonfuls, add the peanut butter mixture to the chocolate mix, lightly spreading them around.

Step 6: On top, sprinkle Reese’s peanut butter cup, halves and chocolate chips.

Step 7: Place in the preheated oven and bake for about 45 to 50 minutes or until a toothpick inserted in the center of the cake comes out clean.

Step 8: Slice and serve the cake warm with vanilla ice cream. Enjoy!

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I cannot wait to welcome the season of all things pumpkin, so I am again making my family’s favorite Pumpkin Cream Puffs! These pumpkin cream puffs are filled with pumpkin whipped cream. The simple Pumpkin Whipped Cream is mainly whipped cream with the perfect touch of pumpkin flavor. This is absolutely the best cream puffs I’ve made!

I love over-stuffing my cream puffs. It makes them more irresistible. I would recommend doubling the cream because why not? These pumpkin cream puffs are seriously easy to whip using just a few simple ingredients. Ingredients that you probably have on hand.

Do not wait for the pumpkin season, and throw these perfectly sweet, tasty Pumpkin Cream Puffs a go now.

Ingredients

1 cup flour
1 stick butter
1 teaspoon vanilla
4 eggs
1 c. water

Pumpkin Whipped Cream:

⅓ cup pumpkin puree
1 cup heavy cream
½ teaspoon Cinnamon
1 tablespoon powdered sugar
1 teaspoon vanilla extract

How to make Pumpkin Cream Puffs

Pumpkin Cream Puffs:

Step 1: Mix the water, butter, and vanilla, then bring to a boil.

Step 2: Once boiling, add the flour, stirring constantly until the mixture forms a ball, and leave the side of the pot.

Step 3: Remove from the heat and allow it to cool.

Step 4: Add the 4 eggs, 1 at a time, beating until smooth.

Step 5: Onto parchment-lined cookie sheets, drop the mixture by tablespoon. Place in the oven and bake for about 25 to 30 minutes at 400 degrees. Remove from the oven when done and allow the cream puffs to cool.

Step 6: Once cooled, fill the cream puffs with the pumpkin whipped cream.

Step 7: Serve these Pumpkin Cream Puffs right away. Enjoy!

To make the Pumpkin Whipped Cream: Beat the cream and sugar until soft peaks form. Then, add the vanilla along with the cinnamon. Next, fold in the pumpkin.

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Banana cheesecake from the Cheesecake Factory is my favorite! To be able to whip this up at home is an amazing experience. This decadent dessert has layers of graham cracker crust and banana cheesecake topped with Bavarian cream, fresh whipped cream, and banana slices. Serve this with some caramel sauce to drizzle on top.

Ingredients

Crust:

10 tablespoons melted butter
3 tablespoons sugar
2¼ c. Nilla wafer crumbs

Cheesecake:

1 c. sugar
3 tablespoons flour
24 oz. soft cream cheese
3 eggs
¼ c. sour cream
1 c. pureed bananas (I used a food processor)

Bavarian Cream:

⅔ c. heavy cream
1 teaspoon powdered gelatin
½ c. heavy cream
2 egg yolks
2 tablespoons sugar
¾ teaspoon vanilla
5 tablespoons powdered sugar
2 tablespoons whole milk

Whipped Cream for Piping:

¼ c. powdered sugar
½ c. heavy cream
Fresh bananas, sliced for garnish
½ teaspoon vanilla extract

How to make Banana Cream Cheesecake

Step 1: Prepare the oven. Preheat it to 325 degrees F.

Step 2: Using parchment paper, line the bottom of a 9-inch or 23-cm springform pan, then grease the sides.

Crust:

Step 3: Mix the crust ingredients, then press the mixture into the bottom and up the sides of the pan. Place in the preheated oven and bake for about 10 minutes. Remove from the oven when done, then adjust the oven temperature to 300 degrees. You can prepare a water bath/moat pan as I did.

Cheesecake:

Step 4: Beat the cream cheese, sugar, and flour in a mixer on low speed. Add the sour cream, along with the banana puree. Then, the eggs, 1 piece at a time until the mixture is smooth.

Step 5: Into the crust, pour the cheesecake. Return to the oven and bake for about 90 minutes (in the water bath/moat bath).

Step 6: Turn the oven off, but leave the cheesecake in the oven for 30 minutes. Then, crack the oven door open for another 30 minutes.

Step 7: Remove the cheesecake from the oven and allow it to cool to room temperature, then in the fridge to chill.

Bavarian cream:

Step 8: Into the milk, mix the gelatin. Set aside.

Step 9: Whisk the yolks in another bowl.

Step 10: Heat the cream, sugar, and vanilla in a saucepan until warmed through. Into the eggs, gradually pour the hot cream. Place it back in the pan to heat to 160 degrees. Stir in the gelatin mix until the mixture is smooth.

Step 11: To a clean bowl, transfer the custard. To cool it down, put this in a large bowl with ice.

Step 12: In the meantime, whip the cream and sugar until stiff peaks form. Then, gently fold this into the cooled custard.

Step 13: Over the cheesecake, spread the Bavarian cream and chill for a few hours.

Cream:

Step 14: Combine the cream, sugar, and vanilla. Onto the cake, pipe the cream and add the sliced bananas. On top, sprinkle the extra Nilla Wafer crumbs.

Step 15: Serve the Banana Cream Cheesecake with caramel on the side. Enjoy!

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