Dessert

Prep Time: 40 mins | Cook Time: 35 mins | Yield: 32 Lamingtons

I love these tasty Lamingtons. They are made with real chocolate and are excellent to serve at a school bake sale. This little treat is made with vanilla sponge cake coated in chocolate sauce and desiccated coconut. The perfect treat that you cannot resist!

Ingredients

Cake:

3 eggs
40 grams (⅓ c.) cornflour (cornstarch)
2 tsp baking powder
200 grams (2 sticks minus 1 tbsp) of unsalted butter, softened
2 tsp vanilla extract
185 grams (1 ¼ c.) of plain flour (all-purpose flour)
125 ml (½ c.) full cream milk (whole milk)
230 grams (1 c. plus 1 tbsp) caster sugar (superfine sugar)

Chocolate icing:

15 grams (1 tbsp) unsalted butter
500 grams (3 ⅔ c.) icing sugar (powdered sugar), sifted
325 grams (12 ounces) of desiccated coconut (shredded coconut)
125 ml (½ c.) milk, plus more
200 grams (7 ounces) of dark chocolate (bittersweet chocolate, 60% or 70% cocoa content)

How to make Lamingtons

Cake:

Step 1: Bring the butter, eggs, and milk to room temperature.

Step 2: Prepare the oven. Preheat it to 350 degrees F or 180 degrees C.

Step 3: Grease a 17 x 27 x 4 cm or 7 x 11 x 1.5-inch baking pan using butter, then line it with grease-proof paper.

Step 4: Into a large food processor, place all the cake ingredients. Blitz until combined. At this point, the batter should be quite thick and yellow. You can blitz for a couple of seconds more if the batter looks a bit curdled. Or you can sift the flour, baking powder, and cornflour (cornstarch) if a food processor is not available. Hen, add the butter along with sugar, vanilla, eggs, and milk. Beat on low speed until everything is combined and the batter looks a little curdled. Adjust the heat to high until the mixture slightly increased in volume.

Step 5: Into the prepared baking tin, pour the mixture. Place in the preheated oven and bake for about 30 to 35 minutes or until a toothpick/skewer inserted in the middle of the cake comes out clean. If the top of the cake is browning too quickly, tent it with foil.

Step 6: Remove from the oven when done and leave the cake for about 5 minutes in the tin before inverting onto a wire rack, bottom facing up until completely cooled.

Step 7: Into 32 squares, cut the sponge using a serrated knife.

Chocolate icing:

Step 8: In a bain-marie (or a bowl over a pan of simmering water), melt the butter and chocolate over medium-low heat. Then, add the icing sugar (powdered sugar). Stir in the milk until the icing is thick with a slightly runny consistency. On the stove over low heat, leave the bain-marie.

To assemble:

Step 9: On a large plate, pour the desiccated coconut.

Step 10: Into the chocolate icing mixture, dip a piece of sponge using two forks, ensuring to coat all sides. Then, let any excess icing drip off.

Step 11: In the desiccated coconut, roll the chocolate-coated sponge. Then, put the Lamington on a wire rack to dry. Do the same for the rest of the sponge pieces.

Step 12: You can stir in some milk to thin out the icing mixture.

Step 13: On a wire rack, allow the Lamingtons to set for about 30 to 60 minutes.

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Prep Time: 20 mins | Cook Time: 15 mins | Total Time: 35 mins | Servings: 12

Super light with a fluffy texture. These Starbucks Pumpkin Cream Cheese Muffins are so good, delicate, and airy. The best pumpkin muffins I have ever made!

Ingredients

Pumpkin muffins:

1 egg
1/4 c. melted butter
1 1/2 c. all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
1 1/2 c. pumpkin puree
3/4 c. granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt

Cream cheese filling:

1 teaspoon all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1 teaspoon milk
4 ounces of cream cheese, at room temperature

How to make Starbucks Pumpkin Cream Cheese Muffins

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

Step 2: Into a large bowl, place the all-purpose flour, granulated sugar, baking powder, baking soda, pumpkin pie spice, and salt. Mix well until blended and set aside.

Step 3: Place the pumpkin puree, egg, melted butter (cooled), and vanilla extract in a different bowl. Mix well until combined. To the dry ingredients, add the wet ingredients, mixing using a wooden spoon or rubber spatula until just incorporated.

Step 4: Using nonstick cooking spray, grease the muffin tin. Or you could just line it with paper liners. Into the prepared muffin tin, scoop the batter, filling each liner to about ¾ full. Set aside.

Step 5: To make the cream cheese filling, beat the softened cream cheese, granulated sugar, all-purpose flour, milk, and vanilla extract in a bowl until combined. Into a piping bag, transfer the cream cheese filling. With the cream cheese filling, fill each muffin. To do this, dip the cut tip of the bag into the middle of the batter, then gradually pipe the filling, lifting the bag to the top of the muffin. To each pumpkin muffin, you need to add approximately 1 tablespoon of cream cheese filling.

Step 6: Place in the preheated oven and bake for about 15 to 20 minutes or until a toothpick inserted in the muffin comes out clean. When done, take them out of the oven and allow the Starbucks pumpkin cream cheese muffin to cool for a bit before removing them from the tin.

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Prep time: 10 mins | Total time: 25 mins | Servings: 20

I am not a big fan of red velvet, but I always make an exception when it comes to these beautiful and delightful Red Velvet White Chocolate Chip Cookies!

Ingredients

1 egg
1/2 c. salted butter, softened
1/4 c. unsweetened baking cocoa
2 tsp vanilla
1 c. packed light brown sugar
1 3/4 c. Original Bisquick™ mix
1 c. white vanilla, baking chips (add 1/2 c. more if desired)
2 tsp red gel or liquid food color (use 2 1/2 tsp if needed)

How to make Red Velvet White Chocolate Chip Cookies

Step 1: Prepare the oven. Preheat it to 350 degrees F. Using silicone baking mats or cooking parchment paper, line 2 cookie sheets.

Step 2: Place the butter and brown sugar in a large bowl. Beat using an electric mixer on medium speed until light and fluffy. Then, add the vanilla, egg, and food color. Beat well until blended. Next, add Bisquick mix and baking cocoa. Continue beating on low speed until incorporated. Fold in the chips.

Step 3: On the prepared cookie sheets, drop the dough by a rounded tablespoon, leaving about 2 inches of space in between each cookie.

Step 4: Place in the preheated oven and bake for about 8 to 10 minutes, but not more than 10 minutes. Remove from the oven when done and allow the cookies to cool for about 5 minutes on the cookie sheets. Then, transfer the cookies to cooling racks.

Tips:

In a sealed container, keep the cookies for up to 4 days.

You can use dark chocolate instead of white chips if desired. Milk chocolate or semisweet chocolate chips are also great.

Prep the cookies as directed, but use only half a cup of chips for a fun Valentine’s Day Cookies. Quickly press a chocolate heart in the middle of each cookie right after they come out of the oven.

Nutrition Facts:

Serving Size: 1 Serving
Calories 180, Calories from Fat 80, Total Fat9g14%, Saturated Fat5g26%, Trans Fat0g, Cholesterol20mg7%, Sodium190mg8%, Potassium75mg2%, Total Carbohydrate23g8%, Dietary Fiber0g0%, Sugars16g, Protein2g, Vitamin A4%, Vitamin C0%, Calcium4%, Iron4%

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Prep Time: 10 mins | Time to Harden: 2 hrs | Total Time: 2 hrs 10 mins | Servings: 18 squares

Satisfy your chocolate peanut butter cravings with these Peanut Butter Rice Krispie Treats. This treat is incredibly easy to make using just simple ingredients; mini marshmallows, peanut butter, chocolate chips, and Krispies cereal. Enjoy crunchy, crispy, and chewy peanut butter cups anytime with this easy recipe!

If you love chocolates and peanut butter, this treat is for you! I always make sure to whip up a big batch and just keep the rest in the freezer. Before freezing, place the bars in an airtight container with wax paper in between each layer. Then, store in the freezer for up to 2 months. Before serving, thaw these bars in the fridge and bring them to room temperature.

Ingredients

8 ounces chocolate chips about 1 ⅓ c.
1 10-ounce bag of mini marshmallows about 5 c.
¼ c. unsalted butter
6 c. Rice Krispie cereal
2 tsp vegetable oil
½ c. peanut butter

How to make Peanut Butter Rice Krispie Treats

Step 1: Using nonstick cooking spray or butter, lightly grease a 9 x 13-inch pan.

Step 2: Melt the butter, mini marshmallows, and peanut butter in a large saucepan over low heat, gently stirring. Take the pan off the heat once melted and whisk in the Rice Krispies.

Step 3: Into the prepared pan, press the mixture.

Step 4: Into a medium-sized heatproof bowl, add the chocolate chips or chopped chocolate. Place in the microwave and heat on medium power for 45-second intervals, stirring in between each burst.

Step 5: Whisk once almost melted until smooth, then stir in the vegetable oil.

Step 6: On top of the bars, pour the chocolate and set aside for about 2 hours at room temperature until it hardens.

Sep 7: Once set, cut into squares. Keep the Peanut Butter Rice Krispie Treats in airtight containers at room temperature.

Notes:

Use only 5 ½ cups Rice Krispies, for softer, gooier bars.

You can keep these bars for up to 3 days. Just store them in an airtight container at room temperature.

Nutrition Facts:

Calories: 168 kcal | Carbohydrates: 18g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 9mg | Sodium: 91mg | Potassium: 58mg | Fiber: 1g | Sugar: 9g | Vitamin A: 728IU | Vitamin C: 6mg | Calcium: 18mg | Iron: 3mg

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PREP TIME: 5 mins | COOK TIME: 12 mins | TOTAL TIME: 17 mins | SERVES: 12

I am obsessed with these Reese’s Chocolate Chip Cookie Bites! To make this seriously addictive treat, all you need are two ingredients; bite-size Reese’s Peanut Butter Cups and refrigerated chocolate chip cookie dough balls. Whip this dessert up in less than fifteen minutes from start to finish. These Reese’s Chocolate Chip Cookie Bites are the easiest and quickest dessert in the world!

If you love easy and quick recipes, especially desserts, this one is for you! Reese’s is my favorite, and this version is to die for! The mixture of chocolate and peanut butter is my favorite combination. This dessert takes it to the top! I think the way Reese’s peanut butter cups were tucked in a warm and chewy chocolate chip cookie is genius! This dessert never fails to impress everyone!

I make sure to always have a few tricks up my sleeve. I love hosting parties at home and dessert is one of the most sought-after by my guests. These Reese’s Chocolate Chip Cookie Bites might be the simplest and quickest to pull off, but these are one the best! This has been my go-to cookie recipe for years! I can make this dessert in a pinch using just two ingredients. Easily whip up a big batch and keep some in a container for a chocolate and peanut butter dessert emergency!

INGREDIENTS

12 Bite-sized Reese’s Peanut Butter Cups
12 Refrigerated chocolate chip cookie dough balls about 1-2 tbsp of dough

HOW TO MAKE REESE’S CHOCOLATE CHIP COOKIE BITES

Step 1: Ready a mini muffin pan. Grease and set aside.

Step 2: In the prepared mini muffin pan, place a spoonful of the cookie dough.

Step 3: Following the package directions, bake the dough for about 10 to 12 minutes.

Step 4: When done, remove the muffin pan from the oven and put one Reese’s Peanut Butter Cup in the center of each cookie.

Step 5: Allow the cookie bites to cool for a couple of minutes.

NUTRITION FACTS:

Calories: 86 kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 70mg | Potassium: 24mg | Sugar: 7g | Calcium: 5mg | Iron: 0.1mg

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Servings: 12

Peanut Butter Cup Stuffed Brookies are an addictive treat made with just three simple ingredients; Reese’s Peanut Butter Cups, refrigerated cookie dough, and brownie mix. The vanilla ice cream is optional but recommended. These brookies are one of the best treats you’ll ever make! These brookies are like a fancy version of lava cake or mini pizookie. Serve these brookies warm topped with a big scoop of ice cream or whipped cream!

Whenever someone asks me, what is the best dessert. There is only one that pops into my mind. Peanut Butter Cup Stuffed Brookies! A sweet, heavenly treat that is incredibly fun to make!

Ingredients

12 Reese’s Peanut Butter Cups
1 (16 ounces) package of refrigerated cookie dough
vanilla ice cream (optional)
1 (10 ounces) bag of brownie mix (plus the oil & egg to make the batter)

How to make Peanut Butter Cup Stuffed Brookies

Step 1: Prepare the oven. Preheat it to 350 degrees. Ready a regular-size muffin tin. Grease and set aside.

Step 2: Following the package directions, prepare the brownie mix and set it aside.

Step 3: Into 12 even balls, separate the cookie dough. Into the bottom of each muffin cup, squish the cookie dough. On top, place Reese’s peanut butter cup upside down.

Step 4: Over each peanut butter cup, evenly distribute the brownie batter, filling each well to about 90% full.

Step 5: Place in the preheated oven and bake for about 18 to 20 minutes or until the brownie batter is completely cooked.

Step 6: Remove from the oven when done and let the brookies cool for approximately 5 minutes before taking them out of the pan.

Step 7: Serve the peanut butter cup stuffed brookies warm with a scoop of vanilla ice cream. Enjoy!

Notes:

To reheat the brookies, pop them in the microwave for about 30 seconds.

Instead of a peanut butter cup, use Oreo or a couple of caramels.

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Prep time: 25 mins | Cook time: 30 mins | Total time: 55 mins | Yield: 36 COOKIE BARS/SQUARES

These Chocolate Nanaimo Bars are a tasty dessert with amazing triple chocolate layers! This is the best treat you could ever make!

Ingredients

Bottom Layer:

1/3 c. sugar
8 tablespoons cocoa
3/4 c. butter
3/4 c. fine or medium unsweetened coconut
2 1/4 c. chocolate cookie crumbs (Oreo crumbs work well)
1/2 c. chopped walnuts (or pecans) toasted
2 eggs, beaten

Middle Layer (filling):

2/3 c. butter at room temperature
3 tablespoons cocoa
3 c. icing sugar
3/4 c. chocolate chips, melted
4 tablespoons milk or whipping cream (approximately)
1 teaspoon vanilla paste or extract

Top Layer (chocolate):

2 tablespoons butter
1 c. chocolate chips

How to make Chocolate Nanaimo Bars

Base Layer:

Step 1: On low heat, melt the butter, sugar, and cocoa.

Step 2: Then, add the eggs and cook further, stirring often, until the eggs are completely cooked to a soft scramble texture.

Step 3: Next, add the chocolate cookie crumbs along with the coconut and walnuts.

Step 4: Stir well until blended. Into the bottom of a 9 x 9-inch baking pan lined with parchment paper, press the mixture.

Filling:

Step 5: Beat the butter, cocoa, and icing sugar using an electric mixer until the mixture just begins to come together. Then, add the vanilla paste along with the melted chocolate chips. Beat well, adding milk a tablespoon at a time until smooth.

Step 6: At this point, the frosting should be very stiff but spreadable. You can add a couple of drops of milk at a time if the filling turned out too thick until it reached the desired consistency.

Step 7: On the bottom layer, evenly spread the filling. Place in the fridge for a few hours to set.

Chocolate Topping:

Step 8: On low heat, melt the chocolate chips and butter until the chocolate has melted. Make sure not to overheat the mixture.

Step 9: Over the chilled frosted layer, quickly spread the chocolate topping.

Step 10: Place in the fridge to let the chocolate set before slicing it into bars or squares.

Notes:

You can also make this in a 9 x 13-inch pan instead of a 9 x 9-inch pan.

As needed, adjust only the top layer. Make sure to have enough chocolate to cover the pan.

If using a 9 x 13-inch pan, use 1 1/2 cups chocolate chips and 3 tbsp butter instead.

Nutrition Facts:

Yield: 36, Serving Size: 1 cookie bar
Amount Per Serving: Calories 208, Total Fat 14g, Saturated Fat 8g, Trans Fat 0g, Unsaturated Fat 4g, Cholesterol 32mg, Sodium 91mg, Carbohydrates 22g, Fiber 1g, Sugar 18g, Protein 2g

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Prep time: 20 mins | Cook time: 40 mins | Total time: 1 hr | Yield: 24 BROWNIES

These Reese’s cheesecake brownies are insanely good! This brownie recipe stole my heart, and I will keep on making this irresistible treat with layers of brownies, cheesecake, peanut butter, and mini Reese’s chocolate!

INGREDIENTS

CHEESECAKE BROWNIES:

¼ c. creamy peanut butter
1 – 9×13 package box brownie mix
2 tbsp unsalted butter, softened
1-14 oz. can sweetened condensed milk
1 tbsp cornstarch
1-8 oz. package of cream cheese, softened
1 large egg
2 c. Reese’s peanut butter minis – halved (family-sized bag)
1 tsp vanilla extract

TOPPING:

½ c. mini Reese’s Pieces
1 ¾ c. milk chocolate chips
½ c. creamy peanut butter, divided

HOW TO MAKE REESE’S CHEESECAKE BROWNIES

Step 1: Prepare the oven. Preheat it to 350 degrees. Using foil-lined parchment paper, line a 9 x 13-inch pan.

Step 2: Following the package directions, prepare the brownie batter. Into the bottom of the prepared pan, spread the brownie batter.

Step 3: Combine the cream cheese with butter and peanut butter until creamy. Then, add the condensed milk along with the cornstarch, egg, and vanilla. Beat well until smooth. Then, fold in half of the Reese’s.

Step 4: On top of the brownie batter, spoon or gently pour the cheesecake batter. Place in the preheated oven and bake for about 40 to 42 minutes. Remove from the oven when done and transfer the brownies to a wire rack to cool for about an hour. Then, place it in the fridge to chill.

Step 5: In a microwave-safe bowl, place the chocolate chips and ¼ cup peanut butter. Place in the microwave and heat for about 30 seconds. Stir well until creamy and return in the microwave if needed and heat again for another 15 seconds.

Step 6: In another bowl, heat the rest of the peanut butter for about 20 seconds. Then, stir until creamy.

Step 7: On top of the chilled cheesecake brownies, spread the chocolate chip mixture. In lines across the chocolate, spoon the melted peanut butter. Swirl the mixture using a butter knife.

Step 8: On top of the peanut butter layer, sprinkle the mini Reese’s Pieces. Allow this to set before slicing it into 24 squares. Keep in the fridge until ready to serve.

NUTRITION FACTS:

YIELD: 24 SERVING SIZE: 1
Amount Per Serving: CALORIES: 466 | TOTAL FAT: 25g | SATURATED FAT: 10g | TRANS FAT: 0g | UNSATURATED FAT: 13g | CHOLESTEROL: 31mg | SODIUM: 268mg | CARBOHYDRATES: 55g | FIBER: 2g | SUGAR: 30g | PROTEIN: 9g

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Prep Time: 25 mins | Cook Time: 15 mins | Total Time: 40 mins | Servings: 24 cookies

Thick and soft – these fresh apple oatmeal cookies would be your next favorite! Super easy and quick to make. These perfectly spiced cookies are amazing fall cookies!

Ingredients

1 and ¾ c. old-fashioned rolled oats
1 c. all-purpose flour
¼ tsp ground nutmeg
½ tsp baking soda
1 tsp ground cinnamon
¼ tsp salt
½ c. unsalted butter, softened
¼ c. granulated sugar
½ c. light brown sugar, packed
1 large egg, at room temperature
1 c. chopped apple
1 tsp pure vanilla extract

HOW TO MAKE FRESH APPLE OATMEAL COOKIES

Step 1: Prepare the oven. Preheat it to 350 degrees F. Using parchment paper, line two large baking sheets.

Step 2: In a large mixing bowl, place the flour, cinnamon, nutmeg, baking soda, and salt. Mix well until blended. Then, fold in the old-fashioned rolled oats. Set aside.

Step 3: Using a mixer, beat the butter, brown sugar, and granulated sugar for about 1 to 2 minutes or until well mixed. Beat in the egg and vanilla extract. To the wet ingredients, add the dry ingredients and mix well until just blended. Then, gently fold in the chopped apple.

Step 4: Using a tablespoon cooking scoop, scoop the balls of the cookie dough onto the prepared baking sheets. Place in the preheated oven and bake for about 12 to 15 minutes or until the cookies are done.

Step 5: Take the cookies out of the oven when done and let them cool for about 5 to 10 minutes before moving them to a wire rack to cool fully.

Tips:

In an airtight container, keep the cookies and store them for up to 2 to 3 days.

If desired, swap nutmeg with 1/4 tsp ground cinnamon.

Make sure to let the eggs come to room temperature before using them.

For this recipe, you are welcome to use any variety of baking apples.

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Prep Time: 12 mins | Refrigerate: 2 hrs | Total Time: 2 hrs 12 mins | Servings: 9

These no-bake chocolate oat bars are an amazing treat perfect for everyone! Incredibly easy & quick to make and made with just a couple of simple ingredients. This tasty dessert is made of chocolate and oat layers and drizzled with melted chocolate.

Just a few days ago I whipped up another batch of this amazing dessert. I made a big batch because my kids are afraid that a single batch would never be enough. These no-bake bars have been one of the best desserts I’ve made!

Ingredients

3 c. quick cooking oats
1 c. butter
1 teaspoon vanilla extract
½ c. brown sugar, packed
1 c. semisweet chocolate chips
Chocolate chips for drizzle
½ c. peanut butter

HOW TO MAKE NO-BAKE CHOCOLATE OAT BAR

Step 1: Ready the pan. Grease and set aside.

Step 2: In a medium pot, melt the butter. Once melted, add the brown sugar and vanilla. Next, add the oats, stir, and cook for a couple of minutes over low heat. Into the prepared pan, pour half of the mixture, pressing it down using a spatula. Set aside.

Step 3: In a different pot, melt the chocolate chips and peanut butter over low heat, whisking well until smooth. Then, pour this over the oat layer. On top of the chocolate layer, crumble the rest of the oat mixture, pressing it gently.

Step 4: On top, drizzle the melted chocolate chips. Place in the fridge for a couple of hours.

Step 5: Take the bar out of the fridge once set and let it cool at room temperature before slicing. Enjoy!

Tips:

For this recipe, you can use quick-cooking oats or rolled/old-fashioned oats. I prefer Quick oats because they are more processed and needed the shortest time to cook.

Make sure to let the layer sit before building as the oats need to be part of the chocolate layer.

Nutrition Facts:

Calories 528Kcl Fat 37g Cholesterol 55mg Sodium 252mg Potassium 325mg Carbohydrates 44g Fiber 5g Sugar 21g

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