Dessert

Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Yield: 9 Bars

These heavenly treats covered in maple glaze are my new favorites! This is a very simple recipe that I’m sure you can make. I promise you that all your time and effort in this recipe is worth it!

Ingredients:

BLONDIES

2 large Eggs
1 tbsp vanilla extract
2 c flour
1 teaspoon cinnamon
1/4 c sugar
1 c dark brown sugar
1/2 teaspoon salt
1 c butter, softened
1 teaspoon baking powder

APPLE FILLING

1 tsp vanilla extract
1/2 tsp cinnamon
1 tbsp butter
2 tbsp dark brown sugar
2 large apples, finely chopped

MAPLE GLAZE

1/2 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
1/2 c powdered sugar
1/4 c pure maple syrup
2 tbsp butter

Directions:

1. Prepare the oven and preheat to 175 degrees C or 350 degrees F.

2. Apply cooking spray to a 9×9-inch baking pan.

For the Apple Filling:

1. Place a pot on the stove, then add all the ingredients for the apple filling. Stir until well blended.

2. Turn the heat to medium-low, then heat for 3 minutes. Remove from the heat and allow it to cool completely.

For the Blondies:

1. Add butter into a mixing bowl, then beat until the texture becomes smooth.

2. Add the white sugar and brown sugar, then stir until well blended.

3. Add the eggs gradually, then beat every addition until well blended.

4. Add the vanilla extract and salt, then stir until well mixed.

5. In another mixing bowl, add cinnamon, flour, and baking powder. Whisk until well mixed.

6. Transfer the wet ingredients into the bowl with the dry ingredients, then whisk until well blended.

7. Add 1/2 of the blondie to the bottom of the greased pan and spread it evenly.

8. Add apple filling on top of the batter and spread it evenly as well.

9. Add the rest of the blondie over the apple filling.

10. Place the pan inside the preheated oven and bake the batter for about 25 to 30 minutes or until the top turns golden brown.

For the Maple Glaze:

1. Add butter, cinnamon, maple syrup, and vanilla extract into a heat-proof bowl. Place it inside the microwave and heat until the butter is melted, Stir until well blended.

2. Add the powdered sugar, then whisk until well blended. Let the mixture cool at room temperature.

3. Pour the glaze over the bars. Leave them for a few minutes at room temperature.

4. Slice into even squares.

5. Serve and enjoy!

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Prep Time: 10 mins | Cook Time: 35 mins | Total Time: 45 mins | Yield: 16 Servings

These heavenly treats are made with just seven ingredients! Yes, you read it right. You can have the best dessert with these basic ingredients. In under an hour, you can enjoy these Magic Bars. Baked to perfection in the oven straight to your dining table!

Ingredients:

1 1/2 c Graham cracker crumbs
1–14 oz. can of sweetened condensed milk
1 c semisweet chocolate chips
1 c chopped walnuts or pecans
1 c sweetened or unsweetened flaked or shredded coconut
1/2 c unsalted butter, melted

Directions:

1. Prepare the oven and preheat to 175 degrees C or 350 degrees F.

2. Put the rack in the middle of the preheating oven.

3. Apply cooking spray to a 9×9-inch square baking pan.

4. Add butter into a heat-proof bowl, then place it inside the microwave and heat until melted completely.

5. Transfer the melted butter into the prepared pan and spread it evenly.

6. Sprinkle Graham cracker crumbs on top of the butter layer.

7. Sprinkle the coconut on top of the Graham cracker crumbs.

8. Scatter the chocolate chips on top of the coconut followed by the nuts.

9. Drizzle the sweetened condensed milk on top of the nuts. Make sure not to stir the layers.

10. Place the baking pan inside the preheated oven and bake for 30 to 35 minutes or until a toothpick comes out clean after inserting it in the middle.

11. Remove the pan from the oven and allow it to cool completely at room temperature.

12. Slice it into even pieces.

13. Serve and enjoy!

Notes:

Feel free to use your preferred chips and nuts for this recipe.

Feel free to use pecans instead of nuts if you like.

Place any leftovers in an airtight container, then place them inside the fridge.

Nutrition Facts:

2-inch Amount Per Serving Calories 318 | Total Fat 19g | Saturated Fat 9g | Trans Fat 0g | Unsaturated Fat 9g | Cholesterol 27mg | Sodium 96mg | Carbohydrates 35g | Fiber 2g | Sugar 28g | Protein 5g

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Prep Time: 30 mins | Cook Time: 35 mins | Additional Time: 2 hrs | Total Time: 3 hrs 5 mins | Yield: 12 Servings

These delicious treats will always have a very special place in my heart! I am so excited to share this recipe with you today! You are so in for a treat. Enjoy!

Ingredients:

For the Dough:

4 c all-purpose flour, or more as needed
2 tsp active dry yeast
⅔ c warm water
2 tbsp white sugar
⅔ c warm milk
1 ½ tsp fine salt
6 tbsp unsalted butter, melted
1 large Egg, beaten

For the Sticky Topping:

A pinch of salt
¼ c white sugar
3 tbsp water
½ c packed light brown sugar
6 tbsp unsalted butter, melted
1 c chopped toasted pecans

Sugar Filling:

1 tsp ground cinnamon
¾ c packed light brown sugar

Directions:

1. In a mixing bowl, add milk and water. Whisk until well blended.

2. Add yeast and let it rise for about 10 minutes.

3. Add melted butter, sugar, and egg. Whisk until well blended.

4. Add salt and the rest of the flour, then whisk until well incorporated.

5. Sprinkle flour onto a flat surface, then place the dough on it.

6. Knead the dough for 5 minutes, then cover it with plastic wrap and allow it to rise for an hour in a warm area.

7. Prepare the oven and preheat to 190 degrees C or 375 degrees F.

8. Brush with butter on a 9×13-inch metal baking pan.

9. In a mixing bowl, add water, salt, melted butter, white sugar, and brown sugar. Whisk until well blended.

10. Transfer the mixture to the prepared pan and spread it evenly.

11. Scatter the pecans on top of the batter.

12. In a different bowl, add the cinnamon and brown sugar. Whisk until well blended.

13. Sprinkle flour onto a flat surface, then place the dough on it. Knead to an 18×15-inch rectangle.

14. Sprinkle the cinnamon mixture on top of the dough.

15. Roll the dough from end to end, then shape it into a cylinder.

16. Cut the dough into 12 even pieces.

17. Place the buns into the prepared pan and arrange them in three rows.

18. Place them inside the oven and bake for about 35 minutes at 200 degrees F.

19. Remove from the oven and allow them to cool at room temperature.

20. Serve and enjoy!

Nutrition Facts:

Calories: 448.5 Protein: 6.6g13 % Carbohydrates: 63g20 % Dietary Fiber: 2.3g9 % Sugars: 29.7g Fat: 19.8g30 % Saturated Fat: 8.3g41 % Cholesterol: 47.1 mg16 % Vitamin A Iu: 406.9IU8 % Niacin Equivalents: 4.2 mg32 % Vitamin B6: 0.1 mg4 % Vitamin C: 0.1mg Folate: 97.3 mcg24 % Calcium: 56.8 mg6 % Iron: 2.6 mg14 % Magnesium: 26.4 mg9 % Potassium: 159.6mg5 % Sodium: 324.7mg13 % Thiamin: 0.4 mg42 % Calories from Fat: 178

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Prep Time: 40 mins | Cook Time: 35 mins | Chill Time: 2 hrs | Total Time: 3 hrs 15 mins | Yield: 12 Servings

These heavenly treats never fail to make me smile every time. 3 hours of preparation is so worth it, I’m telling you! Try this recipe now!

Ingredients:

For the sweet dough:

1/2 c salted butter, very soft (divided) (1 stick)
1 tbsp active dry yeast
5 tbsp granulated sugar
2 large Eggs
1 tsp kosher salt
1 c whole milk, warm
3 & 1/4 c all-purpose flour, spooned and levelled

For the caramel sauce:

1/4 tsp kosher salt
3/4 c salted butter, (1 and 1/2 sticks)
1/3 c heavy cream
1 & 1/2 c brown sugar, firmly packed
1/3 c water
1/3 c honey

For the roll filling:

1 & 3/4 (about 8 ounces) cups pecans, toasted
1/3 c granulated sugar
1/3 c brown sugar, packed
A dash of nutmeg, optional
1/2 tsp cinnamon

Directions:

For the Sweet Dough:

1. Add 1 cup of milk into a heat-safe bowl, then place it inside the microwave and heat for about a minute.

2. Remove from the microwave, then add 5 tbsp of granulated sugar and 1 tbsp of yeast. Stir until well blended. Leave it at room temperature to cool.

3. Add 2 cracked eggs into the bowl with the milk mixture, then whisk until well blended.

4. In the bowl of a stand mixer, add 3 1/4 cups of flour and 1 tsp kosher salt. Beat until blended.

5. Transfer the wet ingredients into the bowl with the dry ingredients, then whisk until well incorporated.

6. Add 1/2 cup of butter and beat until well blended.

7. Apply cooking spray in a large bowl.

8. Transfer the sweet dough into the greased bowl, then cover it with plastic wrap.

9. Put the bowl in the fridge to chill for at least 2 hours up to 2 days.

For the Caramel Sauce:

1. Put a saucepan on the stove and turn the heat to medium.

2. Add 3/4 cup of butter and allow it to melt.

3. Add 1 1/2 cup of brown sugar, then stir until well blended. Make sure that it is dissolved completely.

4. Remove the pan from the stove, then add 1/3 cup of honey, 1/3 cup of heavy cream, 1/3 cup of water, and 1/4 tsp kosher salt. Whisk until well blended.

5. Let the mixture cool completely at room temperature.

For the Roll Filling:

1. Prepare the oven and preheat to 175 degrees C or 350 degrees F.

2. Roughly chop the pecans. Scatter them into the bottom of a rimmed baking pan.

3. Place the pan in the preheated oven and roast the pecans for about 5 minutes. Remove from the oven and allow them to cool completely at room temperature.

4. Add 1/2 tsp cinnamon, 1/3 cup of brown sugar, and 1/3 cup granulated sugar into a mixing bowl. Whisk until well combined.

5. Add 1/2 of the toasted pecans, then toss until well mixed. Set aside the rest of the pecans.

Prepare for Rising:

1. Place a pot with water on the stove and turn the heat to high. Allow the water to boil.

2. Put a 9×13-inch baking pan on the bottom rack of the oven. Put another rack over it.

3. Heat in the oven for about 3 minutes at 175 degrees C or 350 degrees F.

4. In another 9×13-inch pan, add the caramel sauce and spread it evenly to the bottom.

5. Sprinkle the rest of the pecans into the prepared pan.

6. Sprinkle flour onto a flat surface, then place dough on it and knead with your hands. Shape it into a rectangle.

7. Sprinkle the pecan mixture and sugar on top of the dough.

8. Roll from the bottom towards the middle. Make sure to seal the sides.

9. Slice the dough into 12 equal pieces.

10. Lay the rolls into the prepared pan and arrange them in a single layer.

11. Cover the rolls with a greased plastic wrap.

12. Pour the hot water into the empty pan, then allow the rolls to rise for 30 minutes.

13. Remove the rolls from the hot water.

14. Bake the rolls at 350 degrees F for 15 minutes or until done.

15. Remove the rolls from the oven and allow them to rest at room temperature for a few minutes.

16. Serve and enjoy!

Notes:

Leftovers can last up to 2 days in the fridge. Make sure to place them in an airtight container.

Nutrition Facts:

Serving: 1 roll, calories: 669 kcal, carbohydrates: 81 g, protein: 7 g, fat: 37 g, saturated fat: 16 g, polyunsaturated fat: 5 g, monounsaturated fat: 14 g, trans fat: 1 g, cholesterol: 93 mg, sodium: 445 mg, potassium: 216 mg, fiber: 3 g, sugar: 53 g, vitamin a: 777 iu, vitamin c: 1 mg, calcium: 86 mg, iron: 3 mg

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Prep Time: 10 mins | Cook Time: 1 hr | Total Time: 1 hr 10 mins | Yield: 8 Servings

I am so excited to share this recipe with you! Every bite of this Double Chocolate Banana Bread is packed with amazing flavors! Ready in just an hour, this banana bread is to die for! I have listed all the ingredients and directions so all you need to do is to follow them step by step, and you are good to go! Try this recipe now. Enjoy!

Ingredients:

3 medium bananas, mashed – about 1 c
1 c all-purpose flour
1 large Egg
1/2 c cocoa powder
1 tsp baking soda
1/2 c butter, softened
1/4 c sour cream
1 c milk chocolate chips
1/2 c brown sugar
1/2 tsp salt
1/4 c white sugar
2 tsp vanilla extract

Directions:

1. Prepare the oven and preheat to 175 degrees C or 350 degrees F.

2. Apply non-stick cooking spray to a 9x5x3-inch loaf pan.

3. In a mixing bowl, add the sugars and butter. Beat until well blended.

4. Add sour cream, egg, banana, and vanilla. Beat until well combined.

5. Add salt, cocoa powder, baking soda, and flour. Whisk until well blended.

6. Transfer the batter to the prepared pan and spread it evenly.

7. Scatter the chocolate chips over the batter. Press each gently.

8. Place the baking pan inside the preheated oven and bake the batter for about 1 hour 10 minutes or until a toothpick comes out clean after inserting it in the middle.

9. Remove the banana bread from the oven and allow it to cool at room temperature.

10. Serve and enjoy!

Notes:

Make sure to check the bread from time to time to prevent it from burning.

Cooking time may vary depending on the pan you are using.

Nutrition Facts:

Calories: 425 kcal (21%) | Carbohydrates: 60g (20%) | Protein: 5g (10%) | Fat: 19g (29%) | Saturated Fat: 12g (75%) | Cholesterol: 60mg (20%) | Sodium: 273mg (12%) | Potassium: 294mg (8%) | Fiber: 3g (13%) | Sugar: 39g (43%) | Vitamin A: 510IU (10%) | Vitamin C: 4mg (5%) | Calcium: 64mg (6%) | Iron: 2.1mg (12%)

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Prep Time: 10 mins | Cook Time: 1 hr | Total Time: 1 hr 10 mins | Yield: 8 Servings

I am so excited to share this recipe with you! Every bite of this Double Chocolate Banana Bread is packed with amazing flavors! Ready in just an hour, this banana bread is to die for! I have listed all the ingredients and directions so all you need to do is to follow them step by step, and you are good to go! Try this recipe now. Enjoy!

Ingredients:

3 medium bananas, mashed – about 1 c
1 c all-purpose flour
1 large Egg
1/2 c cocoa powder
1 tsp baking soda
1/2 c butter, softened
1/4 c sour cream
1 c milk chocolate chips
1/2 c brown sugar
1/2 tsp salt
1/4 c white sugar
2 tsp vanilla extract

Directions:

1. Prepare the oven and preheat to 175 degrees C or 350 degrees F.

2. Apply non-stick cooking spray to a 9x5x3-inch loaf pan.

3. In a mixing bowl, add the sugars and butter. Beat until well blended.

4. Add sour cream, egg, banana, and vanilla. Beat until well combined.

5. Add salt, cocoa powder, baking soda, and flour. Whisk until well blended.

6. Transfer the batter to the prepared pan and spread it evenly.

7. Scatter the chocolate chips over the batter. Press each gently.

8. Place the baking pan inside the preheated oven and bake the batter for about 1 hour 10 minutes or until a toothpick comes out clean after inserting it in the middle.

9. Remove the banana bread from the oven and allow it to cool at room temperature.

10. Serve and enjoy!

Notes:

Make sure to check the bread from time to time to prevent it from burning.

Cooking time may vary depending on the pan you are using.

Nutrition Facts:

Calories: 425 kcal (21%) | Carbohydrates: 60g (20%) | Protein: 5g (10%) | Fat: 19g (29%) | Saturated Fat: 12g (75%) | Cholesterol: 60mg (20%) | Sodium: 273mg (12%) | Potassium: 294mg (8%) | Fiber: 3g (13%) | Sugar: 39g (43%) | Vitamin A: 510IU (10%) | Vitamin C: 4mg (5%) | Calcium: 64mg (6%) | Iron: 2.1mg (12%)

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Prep Time: 5 mins | Cook Time: 30 mins | Additional Time: 1 hr | Total Time: 1 hr 35 mins | Yield: 6 Servings

The rich chocolate taste of these muffins is perfect! Enjoy its bursting flavors in each bite! Try this recipe now and prepare to fall in love!

Ingredients:

8 tablespoons unsalted butter, melted
1 c plain yoghurt or buttermilk
1 ½ c chocolate chunks or chocolate chips
2 extra-large Eggs
9 ½ ounces all-purpose flour about 2 c
3 ½ ounces cocoa powder about ¾ c
1 ½ c sugar
½ teaspoon baking soda
1 tablespoon vanilla extract
1 tablespoon baking powder
½ teaspoon sea salt

Directions:

1. Add cocoa powder, baking soda, salt, baking soda, and flour into a large mixing bowl. Whisk until well blended.

2. Add the chocolate chunks into the bowl with the dry ingredients, then toss until well coated.

3. Create a hole or a well in the center of the flour mixture, then add the vanilla and eggs to it. Whisk everything until well combined.

4. Add the remaining ingredients, then mix until just incorporated.

5. Cover batter with plastic wrap, then place the bowl in the fridge to chill for at least an hour or overnight.

6. Prepare the oven and preheat to 218 degrees C or 425 degrees F.

7. Add the batter into the muffin cups and fill them to about 3/4.

8. Place the muffin cups in the preheated oven and bake the batter for about 6 to 10 minutes or until done.

9. Turn the heat down to about 350 degrees F, then bake the muffins for another 30 minutes or until a toothpick comes out clean after inserting it in the middle.

10. Remove the muffins from the oven and allow them to rest for a few minutes at room temperature.

11. Serve and enjoy!

Nutrition Facts:

Calories 852 | Total Fat 34g | Saturated Fat 20g | Trans Fat 0g | Unsaturated Fat 11g | Cholesterol 116mg | Sodium 708mg | Carbohydrates 123g | Fiber 5g | Sugars 80g | Protein 15g

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Prep Time: 10 mins | Cook Time: 30 mins | Additional Time: 25 mins | Total Time: 1 hr 5 mins | Yield: 12 Servings

I am so excited to share this recipe with you today! This delicious carrot cake is just too perfect, and I know that you are going to love it! The best dessert you will ever serve today is just an hour away from getting achieved. Enjoy!

Ingredients:

Cake

¼ c Coconut Flour
1 ¾ c Almond Flour
2 tsp Baking Powder
1 ½ tsp Ground Cinnamon
1 c Shredded Carrots
5 eggs Room Temperature
½ c Allulose to taste. We are not fans of overly sweet cake, but you can test the batter. Erythritol will not add any carbs or calories. GRANULATED
¼ c Unsweetened Shredded Coconut
1 tsp salt
¾ c Olive Oil
¼ c Unsweetened almond milk
1 tsp Vanilla Extract

Frosting

4 tbsp Heavy Cream *add one tablespoon at a time until fluffy. See post.
8 ounces Cream Cheese room temperature
1 tsp Vanilla Extract
¼ c Powdered Allulose * We used ¼ cup as we do not like overly sweet frosting. But you can use as much as you like.

POWDERED

½ c Butter, Softened

Directions:

For the Cake:

1. Prepare the oven and preheat to 175 degrees C or 350 degrees F.

2. Line with parchment paper and apply cooking spray onto two 8-inch cake pans.

3. Add all the wet ingredients into a mixing bowl. Beat until well blended.

4. In another mixing bowl, add all the dry ingredients. Beat until well blended.

5. Transfer the dry ingredients into the bowl with the wet ingredients. Beat until just incorporated.

6. Add the carrots, then stir until mixed.

7. Transfer the batter to the prepared baking pans and spread it evenly.

8. Place the baking pan in the preheated oven and bake for about 30 to 35 minutes or until a toothpick comes out clean after inserting it in the middle.

9. Remove the cakes from the oven and allow them to rest for 15 to 30 minutes at room temperature. Invert the cakes.

For the Frosting:

1. In a mixing bowl, add cream cheese and butter. Beat until well blended.

2. Add the sweetener, then stir until well blended as well.

3. Add the heavy cream and vanilla gradually and beat every addition until smooth.

4. Add some of the frostings over a cake, then top it with the other cake.

5. Add the rest of the frosting on top and spread it evenly.

6. Sprinkle coconut on top if you wish.

7. Place the cake in the fridge and allow it to chill for about an hour.

8. Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then place them inside the fridge.

Nutrition Facts:

Serving: 1slice Calories: 418 kcal | Carbohydrates: 8g | Protein: 8g | Fat: 41g | Sodium: 364mg | Fiber: 3g | Net Carbs: 5g | Fat Ratio per Serving: 88.28% | Protein Ratio per Serving: 7.66% | Carb Ratio per Serving: 4.78%

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Prep Time: 10 mins | Total Time: 10 mins | Yield: 30 Servings

Every bite of these cookies is packed with a delicious coconut flavor! They are so comforting that they would remind you of the good times! These heavenly treats are ready in just 10 minutes and can serve a crowd of 30 people! Try this recipe now, and prepare to fall in love. Enjoy!

Ingredients:

2 1/4 c all-purpose flour
2 c sweetened flaked coconut
1/2 c granulated sugar
1/2 tsp baking soda
6 oz. cream cheese, room temperature
2 tsp vanilla
3/4 c butter, room temperature
1/2 tsp kosher salt
1 c light brown sugar

Directions:

1. Prepare the oven and preheat to 175 degrees C or 350 degrees F.

2. Line with parchment paper onto a baking sheet.

3. Add the butter and cream cheese into the bowl of a stand mixer. Beat until well blended.

4. Add the sugars and beat again until well incorporated.

5. Add baking soda, salt, and vanilla. Beat until well blended. Make sure to scrape the sides of the bowl.

6. Reduce the speed to low, then add flour and beat until well mixed.

7. Add the coconut and beat until just incorporated.

8. Scoop the mixture and drop each onto the prepared cookie sheet. Make sure to leave a small space between each cookie.

9. Place the baking sheet in the preheated oven and bake the cookies for about 10 to 12 minutes or until they turn golden brown.

10. Remove the cookies from the oven and let the rest completely at room temperature.

11. Serve and enjoy!

Notes:

Place any leftovers in an airtight container. They can last up to 3 days.

Feel free to add 1/2 tsp of coconut extract for additional flavor.

Make sure not to overbake the cookies. We want soft and rich cookies.

Nutrition Facts:

Calories: 130 Sugar: 8.7 g Sodium: 96.6 mg Fat: 6.7 g Carbohydrates: 16.2 g Protein: 1.5 g Cholesterol: 17.9 mg

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Prep Time: 10 mins | Cook Time: 12 mins | Additional Time: 1 hr | Total Time: 1 hr 22 mins | Yield: 10 Servings

You can now enjoy this Peanut Brittle in the comfort of your home! Also, you don’t need an oven to make this. A microwave will do! Yes, you read it right! These traditional holiday treats will surely make you very happy! I have listed all the ingredients and directions so all you need to do is to follow them step by step and you are good to go! Surprise everyone with these pieces of heaven. Enjoy!

Ingredients:

2 tbsp Butter
2 c Sugar
1 tsp. Salt
2 teaspoons Vanilla
2 teaspoons Baking Soda
2 c Raw Peanuts
1 c White Karo

Directions:

1. In a 3-quart casserole dish, add sugar, Karo syrup, salt, and raw peanuts. Stir until just mixed.

2. Place the casserole dish in the microwave and heat the mixture for about 4 hours on a high setting.

3. Remove the dish from the microwave, then stir everything until well blended.

4. Put it back inside the microwave and heat for 4 more minutes.

5. Remove from the oven and stir again until well blended.

6. Put it back inside the microwave and heat for 2 more minutes.

7. Remove from the microwave, then add vanilla extract and butter. Stir until well blended.

8. Put it back inside the microwave and heat for a minute.

9. Remove from the microwave, then add baking soda and stir until well blended.

10. Transfer the mixture onto the prepared baking sheet and spread it evenly.

11. Allow the Peanut Brittle to rest for about 1 hour at room temperature.

12. Break it into small pieces.

13. Serve and enjoy!

Notes:

You can break the peanut brittle with a wooden spoon. Just gently press it towards the peanut brittle and it will break easily into pieces.

Nutrition Facts:

Amount Per Serving: CALORIES: 188 | TOTAL FAT: 17g | SATURATED FAT: 3g | TRANS FAT: 0g | UNSATURATED FAT: 12g | CHOLESTEROL: 6mg | SODIUM: 22910mg | CARBOHYDRATES: 5g | FIBER: 2g | SUGAR: 1g | PROTEIN: 8g

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