Dessert

Prep time: 5 mins | Cook time: 30 mins | Additional time: 1 hr | Total time: 1 hr 35 mins

Super moist, fluffy, and delicious! These double chocolate chunk muffins are oozing with chocolate flavor. With each bite, you’ll get chunks of chocolate. I’m sure everyone will lose their mind over these chocolate-packed muffins!

These muffins are incredibly simple to make. All you need is to mix, scoop, and bake! They can also be amazing for meal prep. Individually wrap the muffins, add them to a large freezer-sized Ziploc bag, and freeze for up to 6 months. Thaw in the fridge overnight (or in a cool, dry place), then rewarm in the oven or microwave.

INGREDIENTS

2 extra large eggs
9 1/2 ounces all-purpose flour about 2 c.
1 tablespoon baking powder
3 1/2 ounces cocoa powder about 3/4 c.
1/2 teaspoon baking soda
1 1/2 c. sugar
8 tablespoons unsalted butter, melted
1 tablespoon vanilla extract
1 c. plain yogurt or buttermilk
1 1/2 c. chocolate chunks or chocolate chips
1/2 teaspoon sea salt

HOW TO MAKE EASY DOUBLE CHOCOLATE CHUNK MUFFINS

Step 1: Sift the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.

Step 2: Into the dry ingredients, toss the chocolate chunks until well coated in flour.

Step 3: In the center, make a well. Then, add in the eggs and vanilla. Mix well.

Step 4: Add in the remaining ingredients, mixing well using a large spoon until just combined. DO NOT over-mix the batter.

Step 5: Tent the muffin batter and keep it in the fridge for at least 1 hour up to overnight.

Step 6: Prepare the oven. Preheat it to 425 degrees.

Step 7: To 3/4 full, fill each muffin cup. Place in the preheated oven and bake for about 6 to 10 minutes or until the muffins are slightly puffed above the muffin liner.

Step 8: Adjust the oven temperature to 350 but do not open the oven. Continue baking until a toothpick inserted into the muffin comes out clean and the sides are a little crunchy.

NUTRITION FACTS:

Yield: 6, Serving Size: 1
Amount Per Serving: Calories 852, Total Fat 34g, Saturated Fat 20g, Trans Fat 0g, Unsaturated Fat 11g, Cholesterol 116mg, Sodium 708mg, Carbohydrates 123g, Fiber 5g, Sugar 80g, Protein 15g

Don't forget to like & share this recipe with your friends, I appreciate your help & support, and if you would like to see more recipes check out the next page!

Prep time: 10 MINS | Cook time: 1 HR 5 MINS | Total time: 1 HR 15 MINS | Yield: 40 SLICES

To make these candied orange slices all you need are just four pantry staples. These candied orange slices are excellent to use for decorating, and they are also great to give as holiday gifts. Chewy, sweet candied orange slices that you can make any time of the year!

Ingredients

4 small oranges, such as tangelos
ice water
4 c. (800 grams) granulated sugar, plus more for coating
8 c. (1920 ml) water, divided

How to make Candied Orange Slices

Step 1: Pour ice water into a large bowl. Set aside.

Step 2: To a large saucepan, pour 4 c. (960 ml) of the regular water and bring to a boil on high heat. Then, add the slices of oranges and boil for another 2 minutes. To the bowl of ice water, transfer the oranges slices, discarding the boiled orange water.

Step 3: Add the rest of the 4 c. (960 ml) of water in the same saucepan. Add the sugar and bring the mixture to a boil on medium heat, stirring often until the sugar has fully dissolved.

Step 4: Adjust the heat to medium-low, then add the orange slices. Let the mixture simmer for about 45 to 60 minutes or until the rinds are a little translucent. Every 15 minutes, gently swirl the oranges. This will ensure the oranges slices are evenly coated with the sugar water.

Step 5: To a cooling rack over a large baking sheet, transfer the oranges slices and allow them to sit for up to 24 hours or until the slices are dry.

Step 6: In the granulated sugar, dip the candied oranges slices if desired. You can use the Candied Orange Slices right away or keep them in an airtight container for up to a month in the fridge.

Note:

For a fun edible gift, you can also dip these dried oranges in melted chocolate.

Nutrition Facts:

YIELD: 40 SERVING SIZE: 1 orange slice
Amount Per Serving: CALORIES: 85 SODIUM: 2mg CARBOHYDRATES: 22g SUGAR: 21g

Don't forget to like & share this recipe with your friends, I appreciate your help & support, and if you would like to see more recipes check out the next page!

Prep Time: 45 mins | Cook Time: 15 mins | Servings: 8

Chocolate Whoopie Pies are my kid’s favorite! Dark, deep cake-like mini pies sandwiched with a soft, airy marshmallow-like cream filling.

Ingredients

Chocolate Whoopie Pies:

1 1/2 c. (200 g) all-purpose flour
1 large egg
3/4 c. (150 g) sugar (brown, granulated, or raw works)
1/2 tsp vanilla extract
1/3 c. (75 g) unsalted butter, melted
1 tsp instant espresso powder
2/3 c. (150 milliliters) buttermilk
2/3 c. (80 g) unsweetened cocoa powder (or Dutch-processed cocoa)
3/4 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt

Cream Filling:

1 c. (85 g) marshmallow fluff
1 c. (125 g) confectioner’s sugar
1/2 tbsp vanilla extract
1/2 c. (110 g) unsalted butter, softened at room temperature

How to make Chocolate Whoopie Pies

Chocolate Whoopie Pies:

Step 1: Place the egg and sugar in a bowl. Beat well until you have a thick and pale mixture.

Step 2: Add the buttermilk, vanilla, and melted butter. Mix well until blended.

Step 3: Wisk in the baking soda, baking powder, instant espresso, and salt.

Step 4: Then, slowly stir in the cocoa and flour until just mixed. Do not overmix.

Step 5: Using some cling wrap, tent the bowl and place it in the fridge to chill for 20 to 30 minutes.

Step 6: Prepare the oven. Preheat it to 325 degrees F or 170 degrees C. Using parchment paper, line two cookie trays.

Step 7: Using a flavorless oil, lightly grease your palms, then roll 2 tbsp mounds of the mixture and place on the prepared cookie tray. Repeat with the remaining mixture, making sure to place each pie about 2 inches apart from the other. If the mixture is too sticky, you can spoon the mixture or use an ice cream scoop.

Step 8: Place in the preheated oven and bake for about 10 to 15 minutes or until the pies are puffed and springy when touched. Allow the pies to cool fully.

Step 9: Based on the size and shape, pair each whoopie pie half up with another half.

Step 10: In a piping bag with the end snipped off. Place the filling. On top of the halves, pipe 1 to 2 tbsp-sized dollops of the mixture.

Step 11: Top with the other half of the pie, slightly pressing down.

Step 12: Before serving, chill the pies. This way, the filling can glue both halves together.

Cream Filling:

Beat the butter with vanilla and sugar until smooth. Using a whisk or spatula, stir in the marshmallow fluff until sticky.

Place in the fridge to chill for about 30 minutes until firm.

Don't forget to like & share this recipe with your friends, I appreciate your help & support, and if you would like to see more recipes check out the next page!

Prep Time: 25 mins | Cook Time: 5 hrs | Total Time: 5 hrs 25 mins | Servings: 15

This slow-cooker apple butter is a rich and flavorful spread perfect on toast or use in other recipes. This apple butter is thick, cinnamon-spiced, and super easy to make in your slow cooker. Store this apple butter in the fridge for up to a week or in the freezer for up to a year.

Ingredients

1 c. brown sugar, packed
5 pounds of apples – or use any variety. I used gala.
1 tablespoon ground cinnamon
2 dashes salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

How to make Slow Cooker Apple Butter

Step 1: After peeling the apples, core and slice them.

Step 2: To the slow cooker, add the apples. Then, add the brown sugar, cinnamon, nutmeg, cloves, and salt. Stir well.

Step 3: Set to cook for 5 hours on high or 8 to 10 hours on low.

Step 4: Into a blender, transfer the cooked apples and any liquid from the slow cooker. Put the lid on and top with a towel. While blending, hold the lid on. Pulse for a minute until you have a very smooth mixture. Alternatively, you can use an immersion blender right in the slow cooker.

Notes:

For this recipe, you are also welcome to use apple pie spice in place of the individual spices. Use 1 tbsp apple pie spice plus 1 tsp.

You can use the apple butter on:
Biscuits
Toast or croissants
Use in milkshakes
On ice-cream

To thicken the apple butter, leave the apple butter in the slow cooker after blending. Set the slow cooker on high for about 45 to 60 minutes with the lid off, stirring occasionally.

You can keep the apple butter in small plastic or glass containers and store it in the fridge for up to 1 week.

To freeze, transfer the apple butter to straight-sided mason jars, leaving about an inch of room at the top. Store in the freezer for up to 1 year.

The day before serving, thaw the frozen apple butter in the fridge.

Nutrition Facts:

Calories: 136 kcal | Carbohydrates: 36g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 57mg | Potassium: 181mg | Fiber: 4g | Sugar: 30g | Vitamin A: 82IU | Vitamin C: 7mg | Calcium: 27mg | Iron: 1mg

Don't forget to like & share this recipe with your friends, I appreciate your help & support, and if you would like to see more recipes check out the next page!

Prep Time: 10 mins | Cook Time: 35 mins | Total Time: 45 mins | Servings: 12

This lemon cake is to die for! This has an amazing citrusy flavor and an impressive soft moist texture.

This lemon cake is super easy to whip up using just a couple of simple ingredients. If you love fresh lemon flavor, you’ll surely enjoy this cake! I always make this lemon cake a day in advance and keep this in the fridge overnight. I assure you the flavor gets better the next day! It’s softer, and the taste is richer!

The soaking syrup in this recipe guarantee to give this cake a special lemon flavor. Keep any leftovers in an airtight container for up to 3 to 4 days.

Ingredients

Cake:

4 eggs
1 box of yellow cake mix (15.25 ounces)
3/4 c. water
3/4 c. oil
1 box of instant lemon pudding mix (3.4 ounces)

Soaking syrup:

1/3 c. lemon juice
2 c. powdered sugar
2 tablespoons water
2 tablespoons unsalted butter, melted

How to make Lemon Cake

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

Step 2: In a large bowl, beat the eggs using an electric mixer. Then, add the cake mix along with the pudding mix, water, and oil. Mix well until blended.

Step 3: Into a baking pan, pour the cake batter. Place in the preheated oven and bake for about 30 to 35 minutes or until a toothpick inserted in the middle of the cake comes out clean.

Step 4: In the meantime, prepare the soaking syrup. Place the melted butter, lemon juice, water, and powdered sugar in a bowl. Mix well until combined.

Step 5: Remove the cake from the oven when done and poke holes all over the cake using a skewer or fork. Over the warm cake, pour the soaking syrup. Allow the cake to cool completely in the pan.

Step 6: Slice and serve. Enjoy!

Don't forget to like & share this recipe with your friends, I appreciate your help & support, and if you would like to see more recipes check out the next page!

Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Servings: 6 buns

Gooey, sweet, and crunchy. These pecan sticky buns are the best five-ingredient dessert you can throw together in under twenty minutes. Serve this for breakfast or dessert and impress everyone with the tasty sticky buns they’ll ever have!

This recipe has been one of my favorites for years! Growing up, my mom loves serving us her version of sticky buns. This recipe is not only easy to make but a foolproof recipe to make the best pecan sticky buns!

Ingredients

3 tablespoons butter
1 8-count tube crescent rolls
6 teaspoons water
1/2 c. coarsely chopped pecans
6 tablespoons brown sugar

How to make Easy Pecan Sticky Buns

Step 1: Prepare the oven. Preheat it to 350 degrees. Using non-stick cooking spray, grease a 6-count muffin tin. Set aside.

Step 2: Open and roll up the crescent rolls individually. Then, cut 6 in half and 2 in thirds. Set aside.

Step 3: Add 1 tbsp brown sugar, 1 tsp water, half tbsp butter, and 1 tbsp pecans in each well of the prepared muffin tin, evenly distributing the ingredients.

Step 4: In each tin from the big side to the little side, place 2 of your half. Into the center, place the rest of the 6 pieces.

Step 5: Place in the preheated oven and bake for about 15 to 20 minutes or until golden brown and bubbly.

Step 6: Take the muffin tin out of the oven when done and allow the buns to sit for about 1 to 2 minutes, then turn them out onto a plate.

Notes:

If desired, you can use whole pecans instead of coarsely chopped pecans.

You can also use walnuts instead of pecans.

Feel free to use canned biscuits, but I do not recommend the jumbo variety.

Let the buns cool for only 1 to 2 minutes in the pan to prevent them from getting harder.

Easily double this recipe for a 12-count muffin tin.

Nutrition Facts:

Calories: 284 kcal | Carbohydrates: 28g | Protein: 2g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 15mg | Sodium: 347mg | Potassium: 50mg | Fiber: 1g | Sugar: 16g | Vitamin A: 177IU | Calcium: 17mg | Iron: 1mg

Don't forget to like & share this recipe with your friends, I appreciate your help & support, and if you would like to see more recipes check out the next page!

Prep time: 10 mins | Cook time: 15 mins | Total time: 25 mins | Yield: 1 LAVA CAKE

This is the easiest cake you’ll ever make! No eggs, no dusting of the ramekin, freezing, or electric mixer is required. Serve this rich, decadent lava cake right away and drool over the chocolate filling as it slides out of the cake!

Ingredients

60 grams (2 ounces/ ¼ c.) of unsalted butter, roughly chopped
¼ c. plain flour
¼ c. dark or semi-sweet chocolate chips
¼ c. milk
¼ c. unsweetened cocoa powder
¼ c. icing sugar/powdered sugar

How to make Chocolate Lava Cake (No Egg!)

Step 1: Prepare the oven. Preheat it to 180 degrees C/355 degrees F (if using a fan-forced/convection) or 190 degrees C/375 degrees F (for the standard). Using cooking spray or canola spray, generously grease a large 1-cup capacity ramekin.

Step 2: In a large heat-proof jug, place the chocolate chips and butter. Heat in the microwave for a minute on high. Then, stir well using a fork until smooth.

Step 3: In order, add the flour, cocoa powder, icing sugar, and milk. Stir using a fork until shiny, thick, and smooth.

Step 4: Into the prepared ramekin, pour the batter. Place in the preheated oven and bake for about 15 minutes.

Step 5: On top of the ramekin, place a plate upside-down and turn both the plate and ramekin over. Lift the ramekin gently to withdraw the cake.

Step 6: On top, dust the cake with icing sugar. Serve the lave cake right away.
Enjoy!

Notes:

Instead of 1/4 c. of chocolate chips, use 50 grams of chopped dark chocolate. I do not suggest milk chocolate as the cake will be too sweet.

Instead of a ramekin, you can use a muffin tin. Make sure to grease the muffin tin very well. The batter can be divided between two holes in a standard muffin pan or one hole in a Texas muffin pan.

If desired, you can make a few smaller lava cakes. Simply split the batter across 2 small ramekins and decrease the baking time to 10 minutes.

Generously grease the ramekin using cooking spray to prevent the cake from sticking to the ramekin.

To serve, enjoy the cake with a scoop of ice cream or a dollop of whipped cream. On top, place some strawberries or raspberries.

Nutrition Facts:

SERVING SIZE: 1 Lava Cake, Amount Per Serving: CALORIES: 1034 TOTAL FAT: 70g SATURATED FAT: 41g UNSATURATED FAT: 16.8g CHOLESTEROL: 149mg SODIUM: 27.2mg CARBOHYDRATES: 98.7g FIBER: 12.8g SUGAR: 67g PROTEIN: 13.9g

Don't forget to like & share this recipe with your friends, I appreciate your help & support, and if you would like to see more recipes check out the next page!

PREP TIME: 5 mins | COOK TIME: 40 mins | TOTAL TIME: 45 mins | Servings: 9 slices

Satisfy your chocolate cravings with this decadent, rich chocolate flavor cake. This is a fuss-free dessert that hits all the sweet spots and fits the bill!

Ingredients

Cake:

1 c. (200 grams) granulated sugar
1 c. (125 grams) all-purpose flour
½ c. (63 grams) unsweetened cocoa powder
½ tsp salt
1 large egg
¾ tsp baking powder
¾ tsp baking soda
½ c. (100 grams) whole milk
½ c. (118 grams) warm water, (can use coffee instead)
¼ c. (55 grams) vegetable oil
2 tsp vanilla extract

Frosting:

½ c. sour cream
½ tsp vanilla extract
1 c. milk chocolate chips

How to make Chocolate Craving Cake

Cake:

Step 1: Prepare the oven. Preheat it to 350 degrees F. Using parchment paper, line an 8 x 8-inch glass or ceramic baking dish and grease the sides and bottom. Set the oven to 325 degrees F if using a metal baking pan.

Step 2: In the bowl of a stand mixer, place the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Beat well, then add egg, milk, oil, and vanilla. Beat on low until blended. Adjust the speed to medium once mixed and beat for 2 minutes more.

Step 3: Pour in the warm water, gently stirring until you have a very thin batter.

Step 4: Into the prepared dish, pour the batter. Place in the preheated oven and bake for about 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean.

Step 5: Remove from the oven when done and let the cake cool in the pan for about 10 minutes, then invert to a cooling rack to cool to room temperature.

Frosting:

Step 6: Place the chocolate chips in a medium microwave-safe bowl. Heat in the microwave in 30-second increments at 50% power, stirring after each interval until completely melted.

Step 7: Then, add the sour cream along with the vanilla. Mix by hand until the frosting is well-mixed and fluffier.

Step 8: Over the cooled cake, spread the frosting.

Nutrition Info.

Calories: 315 kcal

Don't forget to like & share this recipe with your friends, I appreciate your help & support, and if you would like to see more recipes check out the next page!

Prep Time: 3 hrs | Cook Time: 25 mins | Total Time: 3 hrs 25 mins | Servings: 12

Whip up your favorite cinnamon rolls at home from scratch with this easy step-by-step recipe! And enjoy perfectly gooey cinnamon rolls dripping with icing. These cinnamon rolls are to die for!

Ingredients

DOUGH:

2 packages (or 5 tsp) of active dry yeast
1 c. whole milk, warmed (105-140°)
2 tsp fine sea salt
½ c. granulated sugar
3 large eggs, at room temperature
½ c. unsalted butter at room temperature, cut into chunks
5 c. all-purpose flour separated (plus extra for rolling out the dough)

FILLING and GLAZE:

¾ c. firmly-packed light brown sugar
1 egg, room temperature, slightly beaten
¼ c. unsalted butter, room temperature, separated
1 tbsp ground cinnamon
¼ tsp fine sea salt

ICING:

¼ c. heavy cream
1 tsp pure vanilla extract
Pinch of fine sea salt
¾ c. confectioners powdered sugar

How to make Homemade Cinnamon Rolls

Step 1: To a bowl of a stand mixer fitted with a paddle attachment, add the warm milk, then sprinkle the yeast over. Stir and set aside for about 6 to 7 minutes until foamy.

Step 2: To the yeast, add the sugar, 4 ½ cups of flour, eggs, butter, and salt. In a small bowl, place the rest of the ½ cup of flour. Beat on low until just combined.

Step 3: Take the paddle attachment off and attach the dough hock. Knead the dough (if using a KitchenAid® stand mixer, knead on speed 2) for about 5 to 7 minutes. While kneading, add in the reserved flour 1 tbsp at a time as needed. This will prevent the dough from sticking to the sides of the bowl. Or you can just knead the dough by hand.

Step 4: Transfer the dough to a large greased bowl and turn to coat. Using a plastic wrap, loosely tent the bowl and let the dough proof for 1 ½ – 2 hours in a warm, draft-free spot until it doubles in size.

Step 5: Grease a 9 x 13-inch baking dish. To make the egg wash, beat the egg with 1 tbsp of water. Set aside.

Step 6: In a small bowl, place the brown sugar, cinnamon, and salt. Mix well to make the filling. Set aside.

Step 7: After 1 ½ – 2 hours, punch down the dough, then turn the dough out onto a lightly floured work surface. Using a sharp knife, cut the dough in half. Keep half of the dough aside. Lightly dust the other half with flour. Roll out the dough into about a 12 x 14-inch rectangle using a rolling pin dusted with flour.

Step 8: If needed, rotate the dough. At this point, one of the short sides should be in front of you. Across the surface of the dough, spread half of the butter, leaving about 1-inch space from the short side opposite to you. Sprinkle the dough with half of the cinnamon sugar mixture, then rub it across with the butter, patting to adhere. Make sure to leave some cleared space at the end for the egg wash.

Step 9: Lightly brush the clear area with the egg wash. Then, roll the dough into a log, beginning on the short side closest to you. Pinch the seam to seal and transfer the log on your work surface, seam-side down.

Step 10: Cut off the tapered ends of the log using a sharp serrated knife and discard. Into 6 equal pieces, cut the log. Across half of the greased baking dish, evenly stagger the rolls. Do the same with the rest of the log and continue filling the dish.

Step 12: Loosely cover the rolls with a kitchen towel and let the rolls rice for about 40 minutes in a warm, draft-free spot until they have doubled in size.

Step 13: In the center of the oven, place the rack and preheat to 350 degrees.

Step 14: Across the top of the cinnamon rolls, brush the reserved egg mixture. Place in the preheated oven and bake for about 25 to 30 minutes or until the cinnamon rolls are golden and completely cooked. Remove from the oven when done, and let the cinnamon rolls cool slightly.

Step 15: To make the icing, place the confectioners’ sugar, cream, vanilla, and salt in a medium-sized mixing bowl. Mix well until combined.

Step 16: Across the tops of the cinnamon rolls, pour the glaze. Then, spread the glaze across the surface of each roll using a pastry brush.

Step 17: Serve the cinnamon rolls warm. Enjoy!

Notes:

TO MAKE-AHEAD:

As directed, assemble the rolls and place them in the casserole dish. Using plastic wrap, loosely cover the dish and place it in the fridge to let the rolls rise overnight.

An hour before baking, let the rolls set out at room temperature.

Nutrition Facts:

Amount Per Serving: Calories 458, Calories from Fat 135, Fat 15g23%, Saturated Fat 9g56%, Cholesterol 93mg31%, Sodium 474mg21%, Potassium 124mg4%, Carbohydrates 70g23%, Fiber 1g4%, Sugar 30g33%, Protein 8g16%, Vitamin A 540IU11%, Calcium 64mg6%, Iron 2.8mg16%

Don't forget to like & share this recipe with your friends, I appreciate your help & support, and if you would like to see more recipes check out the next page!