Dessert

Total time: 3 hrs 5 mins | Yield: 12 servings

This Amaretto-Almond Pound Cake is a delightfully decadent dessert! Almond-floured pound cake drizzled with homemade amaretto glaze. This cake is one of the best I’ve made in years!

If you are a big fan of pound cake, I am sure that you’ll love this Amaretto-Almond Pound Cake! This is easy to make and requires just a couple of simple ingredients. The ultimate cake is perfect for all occasions!

Ingredients

6 large eggs
1 ¼ c. butter, softened
1 (3-ounce) package of cream cheese, softened
1 tbsp vanilla extract
2 ½ c. all-purpose flour
2 ½ c. sugar
3 tbsp almond liqueur
⅓ c. sliced almonds
Amaretto Glaze

How to make Amaretto-Almond Pound Cake

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

Step 2: Using a heavy-duty electric stand mixer on medium speed, beat the butter and cream cheese until creamy. Slowly add in the sugar, beating constantly at medium speed until light and fluffy. Pour in the liqueur and add the vanilla, beating until just combined.

Step 3: To the butter mixture, slowly add the flour, beating on low speed every each addition until just mixed.

Step 4: Add the eggs (a piece at a time) while beating on low until just combined.

Step 5: On the bottom of a greased and floured 12-cup Bundt pan, sprinkle the almonds, then pour the batter over.

Step 6: Place in the preheated oven and bake for about 1 hour 5 minutes to 1 hour 10 minutes until a toothpick inserted in the middle of the cake comes out clean.

Step 7: Ready the Amaretto Glaze in the last 10 minutes of baking.

Step 8: Take the cake out of the oven once done and slowly spoon the hot Amaretto Glaze on top. Let the glaze soak into the hot cake.

Step 9: Allow the cake to cool fully in the pan on a wire rack until completely cooled. This takes about 1 hour and 30 minutes.

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: 20 mins | Cook time: 33 mins | Total time: 53 mins | Yield: 18-24

If you’re a true chocolate addict, you have to try this Death By Chocolate Poke Cake. All the chocolate you can poke, fill and cover a chocolate cake in. Do you think you’re up to the challenge?!

This cake is pure bliss! It is stuffed with extreme goodness and all the chocolate you can take! If you are a chocoholic, this dessert is specially made for you!

INGREDIENTS

CAKE:

1 jar (12.8 ounces) of Hershey’s Special Dark Chocolate topping
1 package (15.25 ounces) of dark chocolate cake mix
1 box (3.56 ounces) instant Hershey’s Special Dark Chocolate Pudding mix
4 c. milk, divided
Ingredients listed on the box to make the cake

TOPPING:

1 container (8 ounces) of frozen whipped topping, thawed
1 Giant (6.8 ounces) Hershey Dark Chocolate candy bar, chopped
1 box (3.56 ounces) instant Hershey’s Special Dark Chocolate Pudding mix

HOW TO MAKE DEATH BY CHOCOLATE POKE CAKE

Step 1: Following the package directions, cook the cake in a 9 x 13-inch baking pan.

Step 2: In a medium bowl, place the pudding mix and 2 cups of milk. Mix well until blended.

Step 3: Using the round end of a wooden spoon, poke holes in the hot cake. Gradually pour the pudding-milk mixture over the cake, making sure to fill the holes.

Step 4: For about 45 seconds, microwave the chocolate topping with the lid off or until can easily be poured. Over the cake, evenly pour the topping. Allow the cake to cool fully.

Step 5: Place the pudding mix and 2 cups of milk in a medium bowl. Mix well until combined. Then, fold in the whipped topping. On top of the cake, evenly spread the mixture and sprinkle with a chopped candy bar.

Step 6: Place in the fridge, covered to let the cake set for at least 4 hours.

NOTE:

You are welcome to use instant chocolate pudding instead of Hershey’s Special Dark Chocolate Pudding.

NUTRITION FACTS:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 98 Total Fat: 3g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 6mg Sodium: 186mg Carbohydrates: 15g Fiber: 1g Sugar: 10g Protein: 2g

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 | TOTAL TIME: 1 HR 10 MINS | YIELD: 12 Servings

A simple loaf cake, Apple Fritter Cake with delicious powdered sugar icing will bring back fond memories of your favorite apple fritter. Moist vanilla cake is sandwiched between layers of tangy apples doused in cinnamon and sugar. This Apple Fritter Cake will steal your heart!

INGREDIENTS

CINNAMON SUGAR:

2 tsp ground cinnamon
⅓ c. packed light brown sugar

CAKE:

2 large eggs
¾ c. granulated sugar
2 tsp vanilla extract
1 ½ c. all-purpose flour
1 tsp baking powder
½ c. unsalted butter, at room temperature
1 tsp baking soda
½ c. buttermilk
¼ tsp salt

APPLES:

1 ½ tsp ground cinnamon
1 ¾ c. chopped peeled baking apples
3 tbsp granulated sugar

ICING:

2 tsp cream or milk
½ c. powdered sugar

HOW TO MAKE APPLE FRITTER CAKE

Step 1: Prepare the oven. Preheat it to 350 degrees F. Using a nonstick baking spray, grease a 9 x 5-inch loaf pan and set aside.

Step 2: In a small bowl, combine the cinnamon sugar ingredients and set aside.

Step 3: To make the cake, cream the sugar and butter in an electric mixer on medium speed until light and fluffy. Then, stir in the vanilla followed by the eggs (one piece at a time), beating well every after each addition. Make sure to scrape the sides and bottom of the bowl as you mix.

Step 4: Place the flour, baking powder, baking soda, and salt in a medium bowl. Mix well.

Step 5: To the butter-sugar mixture, add the dry ingredients alternately with the buttermilk, beating on medium speed. Using a spatula, scrape down the sides and bottom of the bowl.

Step 6: In a different bowl, place the sugar and cinnamon. Mix well, then fold in the apples until completely coated with the cinnamon sugar.

Step 7: Into the prepared loaf pan, add half of the batter. Into the batter, add half of the apples in a single layer, gently pushing the apples down. On top, sprinkle half of the cinnamon sugar.

Step 8: Do the same with the rest of the batter, apples, and cinnamon sugar. Then, swirl them all together using a skewer.

Step 9: Place in the preheated oven and bake for about 60 to 65 minutes or until a toothpick inserted in the center of the cake comes out clean.

Step 10: In the meantime, whisk the sugar in cream in a small bowl until smooth.

Step 11: On a serving platter, place the cake and drizzle with the warm icing on top.

Step 12: Slice the Apple Fritter Cake and serve either warm or at room temperature. Enjoy!

NOTE:

Tightly wrapped any leftover cake in plastic wrap and store it in the fridge.

NUTRITION FACTS:

YIELD: 12 SERVING SIZE: 1
Amount Per Serving: CALORIES: 266 TOTAL FAT: 10g SATURATED FAT: 6g TRANS FAT: 0g  UNSATURATED FAT: 3g CHOLESTEROL: 56mg SODIUM: 235mg CARBOHYDRATES: 41g FIBER: 1g SUGAR: 27g PROTEIN: 4g

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 | TOTAL TIME: 10 MINS | YIELD: 22-24 energy balls

These amazing no-bake energy balls are my newest favorite! Super easy to throw together using just six simple ingredients. These energy balls are the perfect healthy breakfast or snack.

These are the best protein energy balls! These taste like cookie dough with 6 grams of protein in each ball. I have made these energy balls many times already and I am still obsessed! These are the ultimate little bites that will surely knock out your sweet cravings!

I always make sure to whip up a big batch of these energy balls. These energy balls are excellent when I need something fast. Also, these energy balls are very versatile. You can use your favorite protein powder to make them. You can also easily make them vegan by simply using your preferred vegan protein powder. Or if you want to switch things up, you can use half each of the vanilla and chocolate protein powder.

Ingredients

½ c. honey
1 ½ c. no-stir creamy peanut butter
½ c. vanilla protein powder
1 ⅓ c. old-fashioned oats (rolled oats)
½ c. mini dark chocolate chips
⅛ tsp salt

How to make No Bake Energy Balls

Step 1: Into a mixing bowl, place the no-stir creamy peanut butter, honey, rolled oats, vanilla protein powder, salt, and mini dark chocolate chips. Mix well using a rubber spatula until combined.

Step 2: Onto a wax paper-covered cookie sheet, drop the cookie batter (I used a mini cookie scoop, but you can also use a spoon.) The size of each cookie batter should be about 1 inch.

Step 3: Using your hands, roll the energy balls.

Step 4: On the fridge, let the energy bites set for about an hour or until the balls hardened.

Step 5: To a Ziploc bag, transfer the energy balls and keep them in the freeze.

Notes:

For this recipe, you can use your preferred protein powder such as vanilla or chocolate. You can even mix up a half cup of vanilla and chocolate.

This recipe yield about 22 to 24 energy bites. Each energy bite contains 6 grams of protein.

Rolled oats are the same as old-fashioned oats.

Nutrition Facts:

YIELD: 24 SERVING SIZE: 1
Amount Per Serving: CALORIES: 160 | TOTAL FAT: 9g | SATURATED FAT: 2g | TRANS FAT: 0 | UNSATURATED FAT: 6g | CHOLESTEROL: 1mg | SODIUM: 92mg | CARBOHYDRATES: 15g | FIBER: 2g | SUGAR: 9g | PROTEIN: 6g

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: 20 mins | COOK TIME: 16 mins | TOTAL TIME: 36 mins | SERVINGS: 18 Muffins

I love this recipe! This is a great recipe to use overripe bananas. These muffins are super moist with an impressive buttery crumb topping spiced with enough amount of cinnamon. For the finishing touches, drizzle these delightful coffee cake, banana bread muffins with a simple creamy vanilla glaze.

INGREDIENTS

Crumb topping:

1/2 c. brown sugar, packed (I used dark brown)
1 c. all-purpose flour
1 tsp ground cinnamon
6 tbsp butter, melted (if hot, cool before using)

Muffins:

2 eggs
3 overripe bananas, mashed
2/3 c. granulated sugar
1 1/2 c. all-purpose flour
1/3 c. vegetable oil
2 tsp vanilla extract
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt

Glaze:

1 tbsp cream or milk
1/2 tsp vanilla extract
1/2 c. powdered sugar

How to make Coffee, Cake, Banana Bread Muffins

Step 1: Prepare the oven. Preheat it to 375 degrees F.

Step 2: Using muffin liners, line your muffin pan/s. Set aside.

Step 3: To make the crumb topping: Combine the butter with brown sugar and cinnamon in a medium-sized bowl. Then, add the flour and mix well until blended. Mix continuously until the mixture is crumbly. As needed, break any overly large clumps. Set aside.

Step 4: For the muffins, combine the bananas, sugar, cinnamon, and salt in a large bowl. Then, add the oil, eggs, and vanilla extract. Beat well until combined.

Step 5: Into the prepared muffin pan, scoop the batter filling two-thirds of each cup. Then, add just enough crumb to each muffin to completely cover the tops, pressing the crumbs gently into the batter.

Step 6: Place in the preheated oven and bake for about 15 to 16 minutes or until the middle of the muffins are completely baked and a toothpick inserted in the center comes out clean.

Step 7: Remove from the oven when done and allow the muffins to cool for about 5 minutes in the pan. Then, invert to a wire rack to cool fully.

Step 8: For the glaze, whisk the powdered sugar, cream/milk, and vanilla extract in a small bowl. As needed, add a splash or more cream/milk if the glaze is too thick.

Step 9: Over the completely cooked muffins, drizzle the glaze. 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: 25 mins | Cook Time: 40 mins | Total Time: 1 hr 5 mins | Servings: 2 loaves

I love this coffee cake, banana bread! This amazing bread is a cross between a coffee cake and quick bread because of the sweet crumb topping. Sweet, incredibly easy to whip up, and the best banana bread you’ll ever make!

Ingredients

Bread:

2 eggs
3-4 medium or large bananas
2 tablespoons brown sugar
1/2 c. butter, softened
1 c. sugar
1 1/2 teaspoons vanilla extract
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
2 tablespoons sour cream or Greek yogurt
2 c. all-purpose flour
1 teaspoon baking soda

Crumb Topping:

1 c. brown sugar
1 teaspoon cinnamon
6 tablespoons butter, cold
1 c. flour

How to make Coffee Cake Banana Bread

Step 1: Prepare the oven. Preheat it to 350 degrees. Ready two 8 x 4-inch pans. Grease and set aside.

Step 2: Place the bananas, brown sugar, vanilla extract, and ground cinnamon in a small bowl. Mash the bananas until everything is well blended.

Step 3: Cream the butter and sugar in a small bowl until light and fluffy. Then, add in the eggs, beating well every after each addition.

Step 4: Sift the flour, baking soda, and salt into the wet ingredients. Mix well until just combined. Then, stir in the sour cream. Add the mashed bananas and mix until blended.

Crumb Topping:

Step 5: Mix the cinnamon with flour and brown sugar. Using a pastry cutter, cut in the butter. Mix well until the topping looks like coarse crumbs. Over the batter in both pans, evenly sprinkle the coating.

Step 6: Place in the preheated oven and bake for about 35 to 40 minutes or until a toothpick inserted in the center of the bread comes out clean.

Step 7: Remove the pans from the oven when done, and let the loaves cool for about 10 minutes before inverting them to a wire rack.

Step 8: Slice the coffee cake banana bread 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: 15 mins | Total time: 15 mins | Serves: 12

I love no-bake desserts! One of my favorites is this Chocolate Biscuit Cake recipe. This cake is super moist, super easy to whip up, and chocolatey! You may want to let the kids help! This easy no-bake cake recipe is also very versatile. You can add any fruits or nuts you prefer to the batter for extra texture and flavor!

Ingredients

½ c /100 grams Sugar
225 grams/2 Sticks Butter
½ c /50 grams Cocoa Powder
¼ c/60mls Water
½ c/125 mls Golden Syrup
800 grams/23 ounces Digestive Biscuits (Tea Biscuits, Graham Crackers)
1 c/125 grams Powdered Sugar
1 c/250ml Cream
200 grams/7 ounces 50% Dark Chocolate, chopped

How to make No Bake Chocolate Biscuit Cake

Step 1: Place the butter, golden syrup, cocoa powder, sugar, and water in a small saucepan. Mix until the butter has melted.

Step 2: Into around 1.5 cm to half an inch big, break the biscuits into pieces in a large bowl. For texture, you can make some smaller and larger pieces.

Step 3: Into the bowl with the biscuits, pour the melted ingredients. Mix everything using a wooden spoon until well blended.

Step 4: Into a lined 8-inch or 20 cm springform cake pan, press the cake mixture and put it in the fridge.

Step 5: On medium, heat the cream until just at boiling point. Take it off the heat and pour the cream on top of the chopped dark chocolate. Then, stir in the sugar until smooth and the chocolate has completely melted.

Step 6: Over the chocolate biscuit cake, pour the ganache. Return to the fridge and allow the cake to set for at least 6 hours or overnight.

Step 7: Once ready, remove from the fridge and slice the chocolate biscuit cake. Serve and Enjoy!

Notes:

Other ingredients that work well with the biscuits are nuts, chocolate, and dried fruit.

Store the cake in the fridge.

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: 15 mins | Cook Time: 45 mins | Servings: 12 slices

My sister-in-law makes the best banana bread! She gifted me treats every time she comes over and my favorite of all is her chocolate chip coconut flour banana bread. It’s a simple recipe that needs just a couple of ingredients. Mix all the ingredients in one bowl and pour the batter into a loaf pan. Bake and snap! The ultimate, deliciously sweet banana bread is born!

Ingredients

3 eggs
1 c. mashed banana
1 tsp vanilla
½ c. 60g. coconut flour
½ c. almond butter
¼ c. coconut oil, melted
½ tsp baking powder
½ tsp baking soda
½ c. dairy-free mini chocolate chips
¼ tsp sea salt

How to make Chocolate Chip Coconut Flour Banana Bread

Step 1: Prepare the oven. Preheat it to 350 degrees F. Using coconut oil, grease a loaf pan or simply line it using parchment paper.

Step 2: Place the mashed bananas, eggs, almond butter, coconut oil, and vanilla in a large mixing bowl. Mix well until combined.

Step 3: Add the dry ingredients (coconut flour, baking powder, baking soda, and sea salt) into the wet ingredients and mix well until blended. Then, fold in the chocolate chips.

Step 4: Into the prepared loaf pan, pour the batter. Place in the preheated oven and bake for about 45 minutes or until the bread is golden and a toothpick inserted in the center of the bread comes out clean.

Step 5: Take the loaf out of the oven and done and allow it to cool in the pan for about 20 to 30 minutes before inverting it to a wire rack to cool completely.

Step 6: Slice the bread and serve. You can also keep any leftovers in a sealed container and keep them for a few days at room temperature. Or in the fridge or freezer to store longer.

Note:

Depending on the size of the bananas, you need about 2 to 3 minutes to make 1 c mashed bananas.

Nutrition Facts:

Serving: 1slice Calories: 184 kcal Carbohydrates: 12g Protein: 4g Fat: 14g Fiber: 2g Sugar: 5g

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: 15 mins | Cook Time: 45 mins | Total Time: 1 hr | Servings: 6

This baked oatmeal is a healthy breakfast or midnight snack packed with peaches. A great make-ahead meal, super easy to make, and amazing to serve at weekend brunch. Feel free to add your favorite toppings when serving and enjoy breakfast just the way you like it!

Ingredients

1 tsp cinnamon
2 c. old fashioned rolled oats
1 tsp vanilla
pinch of sea salt
2 c. ripe peaches, divided (1 c. chopped and 1 c. sliced)
1/2 tsp almond extract
1/4 c. maple syrup
2 tbsp melted coconut oil or butter, optional
2 1/2 c. unsweetened almond milk

How to make Peach Baked Oatmeal

Step 1: Prepare the oven. Preheat it to 375 degrees F.

Step 2: Measure out 1 c each of chopped peaches and sliced peaches.

Step 3: In a large bowl, place the oats, almond milk, cinnamon, vanilla, almond extract, 1 cup of chopped peaches, maple syrup, coconut oil, and sea salt. Mix well until blended.

Step 4: Into a greased square baking dish, pour the mixture. On top, place the rest of the sliced peaches.

Step 5: Place in the preheated oven and bake for about 45 to 50 minutes. When done, take the baked oatmeal out of the oven and allow it to cool for about 5 minutes. Step 6: To serve, add a portion of the peach-baked oatmeal in a bowl and top with almond milk. Enjoy!

Notes:

For this recipe, you can use fresh or defrosted frozen peaches.

I use 1/4 c maple syrup, but if you prefer sweeter oatmeal, you can use a half cup.

In an airtight container, store the peach-baked oatmeal and keep it in the fridge for up to 4 days.

Tent the whole baked oatmeal using foil and reheat for about 20 minutes at 350 degrees F. If reheating individual portions, pop them in the oven or toaster oven for about 5 to 10 minutes at 350 degrees F. Or in the microwave for about a minute.

Nutrition Facts:

Serving: 1/6 of recipe, Calories: 226 kcal Carbohydrates: 37g Protein: 4g Fat: 7g Fiber: 4g Sugar: 17g

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: 20 MINS | RISE TIME: 1 HR | TOTAL TIME: 1 hour 30 MINS | YIELD: 3 loaves

This is the best cinnamon bread! Super easy to make pillowy loaves of bread that are clothed with melted butter and rolled in a sweet cinnamon sugar mixture. Right before serving, drizzle the icing over the loaves for an extra layer of sweetness and presentation.

INGREDIENTS

¾ c. butter, melted
3 loaves frozen bread dough (Rhodes Bake – N – Serve)
¼ c. ground cinnamon
2 c. granulated sugar
2-3 tbsp milk
1 c. powdered sugar
1 tsp vanilla extract

HOW TO MAKE EASY CINNAMON BREAD

Step 1: On a tray, place the frozen loaves and thaw at room temperature for about 3 to 4 hours. Alternatively, you can thaw the frozen loaves in the fridge overnight.

Step 2: Using a non-stick cooking spray, grease 8-inch bread pans and set aside.

Step 3: Into each loaf of bread, cut 4 deep cuts, almost all the way through but leaving a small piece connected at the bottom.

Step 4: Completely coat the bread with melted butter, coating the inside of each cut.

Step 5: In a wide dish, combine the sugar and cinnamon. Gently roll the bread in the mixture, making a thick coat and stuffing each cut with a generous amount of cinnamon sugar.

Step 6: In each pan, place a loaf of bread. Using a light tea towel, cover the pan and let the bread rise for about 1 hour in a warm area until the size doubled.

Step 7: Prepare the oven. Preheat it to 350 degrees F.

Step 8: Place the bread in the preheated oven and bake for about 20 to 25 minutes or until golden brown and the bottom of the loaves sound hollow when thumped on the bottom. Take the loaves out of the oven when done and let them cool for about 10 minutes.

Step 9: In the meantime, prepare the icing. Whisk the powdered sugar, vanilla, and 2 tbsp milk until smooth. As needed, add more milk until you reach your preferred consistency.

Step 10: Over the warm bread, drizzle the icing. Enjoy!

NOTE:

If you prefer extra goodness, feel free to spoon a cup of peach or apple filling on top of the bread before adding the icing.

NUTRITION FACTS:

YIELD: 12 SERVING SIZE: 1
Amount Per Serving: CALORIES: 276 | TOTAL FAT: 12g | SATURATED FAT: 7g | TRANS FAT: 0g | UNSATURATED FAT: 3g | CHOLESTEROL: 31mg | SODIUM: 94mg | CARBOHYDRATES: 45g | FIBER: 1g | SUGAR: 42g | PROTEIN: 0g

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!