BLACKBERRY CRUMB BARS

I need some tips from some experienced mothers. How do you get your babies to take their medicine? Yesterday, my baby was diagnosed with his first ear infections, one in each ear :'(. In the past, giving him medicine hasn’t been a problem and he would drink it right down. But, he is determined this thick, sticky white antibiotic is the last thing he is going to swallow. I’ve tried rationalizing and talking it through with him, telling him it will make him feel better. Apparently, feverish five-month olds are not the most rational creatures on the planet.

BLACKBERRY CRUMB BARS

INGREDIENTS

For the crust and topping

• 3 cups all-purpose flour
• ¾ cup cold butter, cut into pieces
• ¾ cup granulated white sugar
• ½ teaspoon salt
• 3 large eggs, beaten

For the blackberry filling

• 4 cups blackberries, halved
• 1 tablespoon fresh lemon juice
• 1 tablespoon cornstarch
• ¾ cup granulated white sugar

INSTRUCTIONS

1.  Preheat oven to 375 F. Grease a 9 x 13 inch baking pan. Stir together the flour, ¾ cup white sugar and salt, cut in the butter with a pastry blender until the butter is in pea-sized pieces. Stir in the beaten eggs with a fork. Press half of the dough into the bottom of the baking dish.
2. Cut the blackberries in half, toss them with the lemon juice, cornstarch and sugar. Sprinkle them over the crust in the pan. Sprinkle with the other half of the dough mixture. Bake at 375 F for 30-35 minutes, or until lightly browned. Let cool completely.

You can find complete recipes of this BLACKBERRY CRUMB BARS in chocolatewithgrace.com

Cherry Cheesecake Chimichangas

Cherry Cheesecake Chimichangas is quick and easy dessert perfect for all cheesecake lovers!  Yes, you got it right, this is dessert recipe!!! Cherry Cheesecake Chimichangas are irresistibly scrumptious, crispy, deep fried burritos filled with sweet, cherry cheesecake and rolled into cinnamon sugar.
If you are craving for a cherry cheesecake, you’re at the right place! These Cherry Cheesecake Chimichangas  are not the classic baked cheesecake that requires a lot of spare time and work.This is very quick recipe that wins for ease and simplicity. And the best part for this type of recipe is you could change it by using a different type of fruit for filling. Last time I used fresh strawberries and they were so good. Perhaps you remember my Strawberry Cheesecake Chimichangas. I had to try new version and this time I chose cherry pie filling instead fresh strawberries. Cherry Cheesecake Chimichangas turned out equally delicious.

Cherry Cheesecake ChimichangasIngredients

• 6 (8-inch) soft flour tortillas
• 8 oz. cream cheese-softened
• 1 Tablespoon sugar
• 1 teaspoon vanilla extract
• 1 ½ cups cherries from cherry pie filling
• vegetable oil-for frying
• 1 Tablespoon cinnamon
• 1/2 cup sugar

Instructions

1. Mix together cream cheese, 1 tablespoon sugar and vanilla extract .
2. Divide the mixture evenly between 6 tortillas and slather in the lower third of each tortilla.
3. Add ¼ cup cherries onto each tortilla in the center of cream cheese.
4. Fold sides of each tortilla toward the center and then roll up the tortilla tight like a burrito (secure it with a toothpick!).
5. Combine 1/2 cup sugar with 1 tablespoon cinnamon in a shallow bowl and set aside.
6. Line a large plate with paper towels, set aside.
7. In 5 inch deep saucepan place about 2 -2 1/2 inch vegetable oil and heat it over medium-high heat
8. Working in batches fry the chimichangas until golden brown and crispy, about 2-3 minutes and flip them as needed.
9. Transfer fried chimichangas onto paper towel lined plate to drain for a minute, then roll them in the cinnamon-sugar mixture.
10. Remove toothpicks from the chimichangas before serving!

You can find complete recipes of this CHERRY CHEESECAKE CHIMICHANGAS in omgchocolatedesserts.com

Blueberry Muffin Cake

Blueberry Muffin Bundt Cake! Simple and sweet blueberry cake loaded with blueberries and lemon zest, then topped sweet buttermilk glaze and crispy crumbly oat topping. This blueberry cake is a sensation any day of the week.
As we get closer and closer to berry season, my cravings for bright tangy nutrient-packed berries is uncontainable. I want them on cereal, in smoothies, in salads, in sauces, but most of all, in dessert. And I like to pretend that adding berries makes everything I eat super healthy.
Let’s just go with it.
Along the lines of healthy… Sometimes I want dessert for breakfast. Other times I want breakfast for dessert. Today’s recipe is an either-or recipe, I like to call Blueberry Muffin Cake.
It’s a blueberry cake with the rich and tangy elements of a good blueberry muffin recipe, like buttermilk and lemon zest. Then I topped the cake with a creamy buttermilk glaze and crumbled brown sugar oat topping, similar to streusel topped muffins!
The crumbly oat and nut top, tender decadent cake crumb, and dark juicy blueberries are simply more than I can bear. See how the berries are bursting out of the surface?

Ingredients:
For the Blueberry Cake:

• 1 cup unsalted butter, softened
• 2 cups sugar
• 3 large eggs
• 1 tablespoon vanilla extract
• 2 3/4 cups all purpose Gold Medal Flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cup buttermilk
• Zest of 2 lemons
• 1 pound fresh blueberries

For the Buttermilk Glaze:

• 3 tablespoons buttermilk
• 1 cup powdered sugar

For the Oat Crumble Topping:

• 2 tablespoons butter
• 2 tablespoons brown sugar
• 3 tablespoons flour
• 2 tablespoons oats
• 2 tablespoons sliced almonds

Directions:

1. For the blueberry cake: Preheat the oven to 325 degrees F. Spray a bundt pan with non-stick cooking spray and sprinkle lightly with flour. In the bowl of an electric mixer, cream the butter and sugar together until light and fluffy. Then beat in the eggs and vanilla. Mix the flour, baking powder, baking soda, and salt in a separate bowl. Turn the mixer on low and slowly add the flour and buttermilk, alternating each, until all incorporated. Finally beat in the lemon zest before turning the mixer off. Use a spoon the stir in half the blueberries.
2. Pour the batter into the prepared bundt pan and sprinkle the remaining blueberries over the top. Bake for 60-80 minutes, until a toothpick inserted into the center comes out clean. Remove the cake from the oven and allow it to cool for at least 20 minutes before flipping out onto a cooling rack. DO NOT try flipping the cake any earlier than 20 minutes, or the cake will stick. Promise! Waiting 30+ minutes is safer.
3. Once the cake is cooling on the rack, mix the oat crumble. Add all the ingredients to a small bowl and pinch with your fingers to blend the ingredients and break into small pieces. Sprinkle the mixture over a baking sheet and bake in the heated oven for 5-10 minutes. Cool on the baking sheet before proceeding.
4. For the glaze, whisk the buttermilk and powdered sugar in a small bowl. Drizzle the glaze over the cake and immediately sprinkle the oat crumble over the top of the cake before the glaze dries.

You can find complete recipes of this Blueberry Muffin Cake in aspicyperspective.com

THE BEST HOMEMADE CINNAMON ROLLS EVER!

This recipe is hands down the Best Homemade Cinnamon Rolls Ever. The perfect soft, fluffy, gooey cinnamon rolls are right at your fingertips. This is the only recipe you’ll ever need.
I’ve clearly been holding out on you. My recipe for The Best Homemade Dinner Rolls Ever has been a viral sensation with millions of views and hundreds and hundreds of reviews, questions, and comments. Thousands if we count the ones on Facebook. So many people have requested my recipe for how I turn that same amazing dough into cinnamon rolls. Your wish is my command because here it is!
These are the perfect cinnamon rolls. They are soft, fluffy, and gooey all at the same time. They melt in your mouth when they are still warm. Basically, they are to die for. I have to be careful when I make them because we literally eat the whole pan at once. And there are only four of us.
Watch the video where I give tons of tips and tricks for this recipe. If your question isn’t answered there then be sure to leave a comment below. I want to be sure that you can make these bad boys in your own kitchen. You deserve it!

Ingredients
Dough

• 1 cup warm milk
• 1 tablespoon instant dry yeast
• 2 tablespoons white granulated sugar
• 1 teaspoon salt
• 3 tablespoons salted butter, softened
• 1 large egg
• 3 cups all-purpose flour

Filling

• ½ cup salted butter, melted
• 1 cup brown sugar
• 2 tablespoons ground cinnamon

Glaze

• 4 ounces cream cheese, softened
• ¼ cup salted butter, softened
• 1 to 1½ cups powdered sugar
• ½ teaspoon vanilla extract
• 1 to 2 tablespoons milk

Instructions

1. In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs. Add in flour. Using a dough hook, turn the mixer on to a low speed.
2. Once the flour starts to incorporate into the dough, increase the speed to a medium range. Add more flour as necessary so that the dough pulls away from the sides of the bowl. The dough mixture should be tacky, but not stick to your hands. It should be soft. Add more or less flour until the dough reaches the desired consistency. The amount of flour you add in bread making is always an approximation and you should go by feel.
3. Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise until double in size, about 1 hour.
4. Lightly grease a baking sheet. Punch down the dough and roll into a 12inch by 18inch rectangle.
5. Brush the dough with 1/2 cup melted butter. In a small bowl, combine the brown sugar and cinnamon. Sprinkle on top of the melted butter. Roll up tightly lengthwise so you have one long roll. Use plain dental floss or a sharp knife to cut the dough into 12 one-inch slices.
6. Place the slices onto a lightly 9x13 pan. Cover and let rise 30 to 45 minutes.
7. Preheat oven to 325 degrees. Bake the rolls for about 14 minutes, until just kissed with brown on top.
8. While the cinnamon rolls are baking, make the cream cheese glaze by using a hand mixer to whip together cream cheese and butter in a bowl until light and fluffy. Whip in powdered sugar and vanilla extract. Add enough milk to achieve a drizzle-like consistency.
9. Frost the rolls while still warm. Serve immediately or cool and store. Stays good for 4 to 5 days.

You can find complete recipes of this THE BEST HOMEMADE CINNAMON ROLLS EVER! in thestayathomechef.com

No Bake Banana Split Dessert

Delicious, rich and creamy, with all the ingredients you love in a banana split, this no-bake Banana Split dessert will be one you make again and again.
Summer is quickly approaching and that means picnics, BBQ’s, potlucks, and family get-togethers are almost upon us.
You’ve probably wondered before any of these occasions:
What should I bring?
What is easy and quick to make but still super delicious ?
And, more importantly, when it’s hot outside, the last thing you want to do is crank up your oven and sweat it out in the kitchen!
Here at SugarApron we are prepping for some great summer recipes!
No bake ? Easy to make but still super delicious ?
I can’t think of a better one for summer with all of the grillin’ and chillin’ that goes on. Once you make this delicious, rich, creamy and no-bake banana split dessert, you will make it again and again……

Ingredients

• 1 stick butter, melted
• 1 box graham cracker crumbs
• 1 (8 oz) cream cheese, softened
• 1/4 cups butter, softened
• 3 cups powdered sugar
• 4 bananas, sliced
• 1 (20 oz) can crushed pineapple, drained
• 1 (16 ounce) container Cool-Whip, thawed or 1 1/2 cups heavy whipping cream
• 1 (4 ounce) jar maraschino cherries, stemmed
• 1 cup walnuts or pecans, chopped
• hot fudge sauce, slightly warmed
• 1 tablespoon rainbow sprinkles

Instructions

1. In a medium bowl, combine graham cracker crumbs and melted butter.
2. Firmly press into a crust in the bottom of 9x13 glass or porcelain dish, let it chill in the freezer for about 10 minutes to firm up.
3. In a medium bowl, cream together the cream cheese, 1/4 cups butter, and the powdered sugar until creamy, about 5 minutes.
4. Don’t be tempted to add milk, it will take a few minutes, but the mixture will blend up perfectly!
5. Spread the cream cheese mixture over the cooled graham cracker crust.
6. Add a layer of sliced bananas over the cream cheese mixture.
7. Spread pineapple chunks evenly over the bananas.
8. Evenly spread the Cool-Whip over the pineapple-banana layer using a rubber spatula.
9. Garnish with the pecans/walnuts and maraschino cherries.
10. Drizzle the chocolate fudge over the dessert and then sprinkle the rainbow sprinkles over the surface.
11. Chill for at least 4 hours before cutting to allow the layers to set.

You can find complete recipes of this No Bake Banana Split Dessert in sugarapron.com

THE MOST AMAZING CHOCOLATE CAKE

The Most Amazing Chocolate Cake is here. I call this my Matilda Cake because I swear it’s just as good as the cake that Bruce Bogtrotter ate in Matilda. Moist, chocolatey perfection. This is the chocolate cake you’ve been dreaming of!
I have been searching for a great chocolate cake recipe for years. For my 18th birthday, my mom made an amazing chocolate cake. It was perfect. It was everything that a chocolate cake should be. Unfortunately, the recipe didn’t seem to survive past that day. Losing that recipe was a tragedy. It set the bar for chocolate cake in my eyes. It took me almost a decade to recreate that perfect chocolate cake. I tried at least a dozen recipes and none of them lived up to my expectations.  Until now.
I have found it. My search has ended. I now have THE recipe. If you have ever seen the movie Matilda you will surely remember the scene where the boy is forced to eat the most delicious looking chocolate cake ever. I feel just like that boy when I eat this cake. It is my Matilda chocolate cake for sure.
This cake is moist and has the perfect crumb. I cannot imagine making a chocolate cake using any other recipe. It is so easy to make and puts doctored cake mix recipes to shame. I’m eating a piece of the cake as I’m writing this, drooling all over my keyboard. It is insanely delicious. A decades search was worth the wait. Every…decadent…bite. Who wants cake?

Ingredients

• butter and flour for coating and dusting the cake pan
• 3 cups all-purpose flour
• 3 cups granulated sugar
• 1½ cups unsweetened cocoa powder
• 1 tablespoon baking soda
• 1½ teaspoons baking powder
• 1½ teaspoons salt
• 4 large eggs
• 1½ cups buttermilk
• 1½ cups warm water
• ½ cup vegetable oil
• 2 teaspoons vanilla extract

Instructions

1. Preheat oven to 350 degrees.
2. Butter three 9-inch cake rounds. Dust with flour and tap out the excess. (see cooking lesson below)
3. Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
4. Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
5. Divide batter among the three pans. I found that it took just over 3 cups of the batter to divide it evenly.
6. Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
7. Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
8. Frost with your favorite frosting and enjoy!

Chocolate Cream Cheese Buttercream Frosting

1. In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results
2. Add in cocoa powder and vanilla extract. Beat until combined.
3. Beat in powdered sugar, 1 cup at a time. Add milk as necessary to make a spreadable consistency. The frosting should be very thick and will thicken even more if refrigerated.

You can find complete recipes of this THE MOST AMAZING CHOCOLATE CAKE in thestayathomechef.com

NO BAKE PEANUT BUTTER FUDGE CHEESECAKE PARFAITS

Layers of chocolate and peanut butter in these easy No Bake Peanut Butter Fudge Cheesecake Parfaits will have you licking your cup clean. Great mini dessert recipe for parties.
Chocolate and peanut butter is my kryptonite. No matter how hard I try to resist this dessert combo, I cannot do it. A few weeks ago I decided that I was going to try to do the whole sugar-free thing. Why? I’m not really sure. I mean, you guys see all the recipes I share here, right? Just imagine that times 100…that’s my kitchen and pantry 24/7.
With all the cookies, brownies, and treats that I feel the urge to bake, going sugar-free isn’t really the best option. But hey, it’s either watch what I eat or say goodbye to those skinny jeans in my closet. And since I just bought 2 new pairs, it’s bye bye sugar.
Or at least I thought it was…

Ingredients

• 12 chocolate cream filled cookies (Oreos)
• 1 - 8 ounce package cream cheese, softened
• 1/2 cup powdered sugar + 1/3 cup, divided
• 1/2 cup creamy peanut butter
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 1/2 cups heavy whipping cream
• 1 1/4 cups quartered mini Reese's peanut butter cups
• 1/2 cup hot fudge ice cream topping

Instructions

1. Place the cookies in a food processor and pulse until the cookies are crumbs. Reserve 1 Tablespoon for garnish.
2. Beat the cream cheese until creamy. Add 1/2 cup powdered sugar and beat again.
3. Add the peanut butter, salt, and vanilla and beat until creamy again.
4. In a clean, chilled mixing bowl beat the heavy cream and remaining powdered sugar until stiff peaks form.
5. Fold 2 cups of the whipped cream into the peanut butter mixture. Stir in 1 cup of the chopped peanut butter cups.
6. Spoon 2 teaspoons of cookie crumbs into the bottom of 8 - 5 ounce shot glasses. Top with a large teaspoon of the peanut butter cheesecake. Tap the glasses to even out the mixture. Divide the remaining crumbs into the glasses. Spoon the remaining cheesecake on top of the crumbs. Tap the glasses again to settle the ingredients evenly.
7. Place the hot fudge in a microwave-safe bowl and heat for 15 seconds. Spoon the hot fudge evenly on the tops of the parfaits.
8. Pipe the remaining whipped cream on top of each parfait and top with the reserved crumbs and remaining peanut butter cups.

You can find complete recipes of this No Bake Peanut Butter Fudge Cheesecake Parfaits in insidebrucrewlife.com

Delightfully delicious and oh-so-refreshing! This frozen cocktail of Skyy vodka, peach liqueur, and peaches swirled with raspberries is inspired by the Georgia Peach cocktail served at The Cheesecake Factory. ENJOY!

HOW TO MAKE GEORGIA PEACH

 

INGREDIENTS

• 2ounces v0dka (Skyy recommended)
• 1ounce peach liqueur
• ¹⁄₂cup peach slices (fresh or frozen)
• ¹⁄₂cup crushed ice
• ¹⁄₄cup red raspberries (fresh or frozen)
• of fresh mint, to garnish

DIRECTIONS

1. Combine the vodka, peach liqueur, peaches, and ice in a blender.
2. Blend until smooth.
3. Add the raspberries and blend briefly, until berries are broken but not completely blended in to the drink.
4. Pour into two balloon glasses and garnish with fresh mint.

Food recipes from https://www.geniuskitchen.com

What do you make for a party when you don’t have a lot of time but you want to make something amazing? A dip of course! And not just any dip, this four ingredients Nutella Cheesecake Dip. I was considering making a chocolate dip but I had some Nutella sitting there and I decided why not a make a Nutella dip instead, then you still get the chocolate your craving plus an upgrade from that incredible hazelnut flavor. I also love cheesecake so it had to be. Once you make this you’re going to start dreaming about this stuff its so good. Look at the four ingredients and tell me how it could not be good. Nutella, cream, sugar, cream cheese. It’s a given.

How To Make Four Ingredient Nutella Cheesecake Dip

Ingredients

• 1 cup heavy cream
• 1 (8 oz) pkg cream cheese
• 3 Tbsp powdered sugar
• 3/4 cup Nutella

Instructions

1. In a mixing bowl, using an electric hand mixer, whip heavy cream until stiff peaks form. In a separate mixing bowl, whip cream cheese and powdered sugar until smooth, about 1 minute. Add nutella and blend until well combined. Add half of the whipped cream and gently fold mixture until nearly blended then add remaining whipped cream and gently fold mixture until well blended.Serve with strawberries or graham crackers. Store in refrigerator in an airtight container.
2. Recipe Source: Cooking Classy

Make an ice cream sundae all the more enjoyable with these edible Sugar Cookie Bowls. Made using the Ice Cream Cookie Bowl Pan, these edible bowls are also great for serving fruit, mousse, pudding and more. You can even dip the rim in melted chocolate or Candy Melts candy for an added touch of color and flavor.

HOW TO MAKE SUGAR COOKIE BOWLS RECIPE

INGREDIENTS

1/2 teaspoon No Color Almond Extract
1-1/2 teaspoons Clear Vanilla Extract, 2 Oz.
3 cups all-purpose flour
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 egg
TOOLS
Ice Cream Cookie Bowl Pan

Step 1

Preheat oven to 350°F. Spray the outside of each bowl cavity of Ice Cream Cookie Bowl Pan with vegetable pan spray.

Step 2

In medium bowl, combine flour and salt. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Beat in egg and extracts. Add flour mixture to butter mixture, 1 cup at a time, mixing after each addition. Mix at a medium speed until dough forms a ball.

Step 3

Roll out dough on generously-floured surface to 1/8 in. thickness. Cut twelve 4-1/2 in. circles from dough, rerolling dough as needed. Drape circles over each bowl cavity of pan, pressing to form smooth surface.

Step 4

Bake 11-13 minutes or until cookie cups are firm and golden brown. Cool on pan on cooling rack 10 minutes. Loosen bottom edges of cookies from pan using small spatula. Carefully remove cups from pan and cool completely. Wash, dry and spray pan; repeat with remaining dough.

Food recipes from https://www.wilton.com

If you follow me on instagram then you saw this post 2 months ago announcing the fact that I am pregnant with our 3rd baby.  If you don’t follow me, SURPRISE!!!  And, why aren’t you following me?!  You better get on that!
BOY!!!  I have one boy and one girl already, so we are just super happy to have a healthy looking baby, but I wanted to do something fun this time around to announce the gender.  This is most likely our last baby, so I wanted to be creative and decided to do these cupcakes.   These Gender Reveal Cupcakes have pink, blue, and white swirled frosting on top that hides the secret colored heart in the center of the cupcake revealing the baby’s gender when you bite into it!   You can’t really tell it’s a heart in the middle unless you cut it in half with a knife, but it’s still cute nonetheless! 🙂

How To Make Gender Reveal Cupcakes

 

Ingredients

• 3 cups all purpose flour (Stir flour before measuring, then scoop and level each cup carefully. You don't want dense cupcakes.)
• 2 cups sugar
• 1 Tbsp baking powder
• 3/4 tsp salt
• 1 cup (2 sticks) unsalted butter, cut into Tablespoons
• 1 cup milk
• 4 large eggs
• 1 tsp pure vanilla extract
• 2 x the recipe for The BEST Cream Cheese Frosting (link in instructions below) [I did almond extract instead of vanilla for these cupcakes, but vanilla is fine.]
• Blue & Pink Food Coloring Gel

Instructions

1. In the bowl of a stand mixer with the paddle attachment, combine the flour, sugar, baking powder, and salt. Turn on the machine and add the butter, 1 Tablespoon at a time, until the butter breaks down and the mixture crumbles, scraping the sides as needed.
2. In a large glass measuring cup, measure the milk and then whisk in the eggs and vanilla. Pour egg mixture into the dry ingredients, while the machine is running, until a batter forms. Do not overmix.
3. Pour roughly ⅓ to ½ the batter into a bowl. (If you need a lot of cupcakes, only do ⅓ of the batter.) Mix in blue or pink food coloring until desired color is achieved. Pour batter into a greased 13x9-inch baking dish and bake at 400 degrees Fahrenheit for 12 to 15 minutes. Allow to cool for a good 15 minutes.
4. Press a small heart shaped cookie cutter in the colored cake and gently scoop out the heart with a serving spatula. Cut enough hearts for the amount of cupcakes you need, or until the cake runs out.
5. Fill a cupcake pan with paper liners and fill ¼ to ½ full of batter. Stick colored hearts in the center of the batter. Scoop additional cake batter over the colored heart to fill the cups about ⅔ to ¾ full. Be careful not to overfill.
6. Bake at 400 degrees Fahrenheit for 14 to 18 minutes until cake is baked and bounces back when touched. Allow cupcakes to cool completely.
7. Meanwhile, make 2 batches of The BEST Cream Cheese Frosting and fit 2 plastic piping bags with large decorating tips (or wash, dry, and re-use one bag). Draw one thin line of pink food coloring and one thin line of blue food coloring on either side of the plastic bag(s) (I put mine in the folds of the bag to make it easier) with a toothpick. Get as close to the tip as you can. (The food color lines will thicken after you insert the frosting.) Gently fill the bag(s) with frosting, being careful not to touch the food coloring with your spatula. Twist the end and squeeze until both colors are coming out the tip.
8. Pipe a swirl on top of each cupcake, from the outside in towards the center, covering the secret colored heart. Repeat with other cupcakes and have fun revealing to your family and friends the gender of your baby!

Food recipes from https://www.dessertnowdinnerlater.com

HEALTHY NO BAKE BANANA BREAD BREAKFAST BARS

These healthy no bake banana bread breakfast bars are thick, chewy and packed with protein, they’ll keep you satisfied for hours! Made without any butter, oil, grains or granulated sugar, they can easily be enjoyed as a snack or light dessert! They are suitable for those following a vegan, gluten free, paleo, dairy free and refined sugar free diet!
I cringe over some of the breakfast television shows I watched as a kid growing up.
Are you guys familiar with the term ‘breakfast television’? During my childhood, it was a select number of shows shown during the morning period, usually just before school. These hours were often between 6.30am-8am and often were filled with 5-6 short cartoons or shows.
While us Aussies were fortunate to have some international gems sent our way (Babar, Rugrats, Arthur, and Madeline), we had to also endure some home grown ‘talent.’ Many of them seemed to be poor rip-offs of American classics. Some, however, were simply cringe-worthy. The biggest offender was the show, ‘Bananas in Pyjamas‘.

For the bars

• 3 cups gluten free oat flour OR 2 cup coconut flour (Paleo option)
• 1 cup vanilla protein powder (optional)
• pinch sea salt
• Cinnamon
• 1/4 cup granulated sweetener of choice
• 1/2 cup overripe mashed banana (about 2 small)
• 1/4 cup pure maple syrup (can sub for brown rice or honey if no diet restrictions)
• 1/2 cup drippy cashew butter (can sub for any nut or seed butter)
• pinch vanilla extract
• 1/2 cup + milk of choice*

For the high protein frosting

• 2 scoops vanilla protein powder (see tested recommendations under 'shop')
• 1-2 T granulated sweetener of choice (optional)
• 1-2 T nut butter of choice (optional)
• Milk to form batter

For the coconut butter frosting

• 1/2 cup coconut butter, melted
• 2 T coconut oil, melted
• 1 tsp maple syrup

Instructions

1. Line a 9 x 9 baking dish with parchment paper or aluminium foil and set aside.
2. In a large mixing bowl, combine flour, protein powder, cinnamon, sea salt, granulated sweetener of choice and mix well. Add in the mashed banana- Mixture should be very crumbly.
3. In a microwave safe bowl or stovetop, melt your cashew butter with maple syrup. Whisk in the vanilla extract and pour into the dry mixture. Mix very well until fully incorporated.
4. For a more soft and fudgy banana bread bar, add milk of choice until a relatively thick batter is formed. For a firm and chewy bar, add milk of choice only if needed to desired thickness. Transfer to lined baking tray and press firmly in place.
5. Refrigerate for at least 10 minutes, or until firm. Once firm, add frosting of choice and refrigerate for another 30 minutes to firm up before slicing.

To make frosting/s

1. Combine all ingredients and mix well until a thick frosting is formed. Cover the banana bread bars and refrigerate for a further 10-15 minutes, for frosting to firm up.

Notes

* Adjust dairy free milk accordingly- Depending on the flour or protein powder combination, you may need more- Especially with coconut flour.

You can find complete recipes of this HEALTHY NO BAKE BANANA BREAD BREAKFAST BARS in thebigmansworld.com

Chocolate Chip and m&m Cookie Dough Bars Dessert

These Chocolate Chip and m&m Cookie Dough Bars are to DIE for and make way more than you’d think! Just a bite will satisfy your sweet tooth with the doughy, safe to eat cookie dough and the crunch of the cold chocolate chips and m&m’s.
This world has officially been changed. You see, when this dessert hit my countertop… planet Earth became a better place.
If you’ve ever been one to not eat the raw cookie dough because of the pending risk of raw eggs making you sick … yet longed for the sweet, sugary, and crunch of the cold chocolate chips that raw cookie dough brings to your tastebuds and tongue, you’re in luck. This cookie dough recipe is fantastic. Just absolutely fantastic, with no raw eggs.
And, I must say too that, much like fudge, one piece goes a long ways. An 8×8 dish lasted awhile around here because even a half by half inch piece was so amazing and rich that you only need a couple pieces to last you awhile, so rest assured, you’ll have plenty to enjoy.

Ingredients:

• ½ c. (1 stick) butter, softened (salted or unsalted is fine)
• ¾ c. packed light brown sugar
• 1 tsp. vanilla extract
• 2 c. all purpose flour
• 1 (14 oz.) can sweetened condensed milk
• 1 c. chocolate chips
• 1/2 cup mini m&m’s
• ½ cup creamy peanut butter
• ½ cup milk chocolate chips

INSTRUCTIONS

1. Line an 8×8 inch pan or dish with parchment paper and set aside.
2. In a large mixing bowl, mix together the softened butter and brown sugar until fluffy for about 2-3 minutes. Next, add your vanilla until combined with the sugar mixture. Alternate your flour and sweetened condensed milk until combined.
3. Using a spatula, mix in chocolate chips and m&m’s.
4. Press the cookie dough into the bottom of a parchment paper lined 8×8 pan with a spatula or your hands.
5. Cover your bars with foil and refrigerate for 3 hours or until firm. If you’re in a hurry you can use the freezer. Next, flip the cookie dough over into the pan, taking it off of the parchment paper.
6. Once cookie dough has set up and hardened, you’re ready to make your topping. Combine the peanut butter and ½ cup chocolate chips in a microwave safe bowl, stirring every 30 seconds until smooth. Pour and spread over the top of the chilled dough and chill again at least for 1 hour until firm in the refrigerator or freezer.
7. Next, cut into pieces and enjoy! 🙂

You can find complete recipes of this Chocolate Chip and m&m Cookie Dough Bars Dessert in couponcravings.com

Gluten Free Cinnabon Copycat Cinnamon Roll Recipe

This is the perfect Cinnabon copycat recipe, even if you’re not gluten free. Yeah. That’s how good they are.
You can now serve these to your friends who are not gluten free and they will never know they are GF. The texture and flavor is spot-on for “normal” cinnamon buns.
And if you’re on a cinnamon roll kick, also check out my Cinnamon Roll Popcorn recipe!
Rolling out gluten free dough is tricky and cinnamon rolls, even gluten ones, can be tricky as well. Which leads us to a double whammy for GF cinnamon rolls. I’ve put together a video tutorial showing how to roll out the dough. I encourage everyone to watch it before making the rolls!

Ingredients
DOUGH:

• ⅔ cup milk
• 1 tablespoon butter
• 1 packet (7 g) yeast
• ¼ cup granulated sugar
• ½ cup (83 g) potato starch
• ½ cup (80 g) brown rice flour
• ¼ cup (29 g) finely ground almond flour
• ¼ cup (34 g) tapioca starch plus more for flouring your surface
• ½ teaspoon baking soda
• 1½ teaspoon xanthan gum
• 2½ teaspoon baking powder
• ½ teaspoon salt
• 1 large egg
• ¼ cup olive oil
• ½ teaspoon vanilla
• good quality plastic wrap for rolling out (and up!) the dough

FILLING:

• ⅓ cup butter, softened
• ½ cup brown sugar
• 2 tablespoons cinnamon

FROSTING:

• 3 tablespoons butter, softened
• 2 tablespoons cream cheese, softened
• ¾ cup powdered sugar
• ½ teaspoon vanilla
• dash of salt

Instructions

1. Preheat oven to 350 degrees. Grease and lightly flour a pie plate.

DOUGH:

1. Combine yeast and sugar in large mixing bowl.
2. Microwave milk and 1 tablespoon butter to approximately 110-115 degrees. Whisk into yeast mixture and set aside to proof.
3. Meanwhile in small bowl whisk together potato starch, brown rice flour, tapioca starch, almond flour, baking soda, xanthan gum, baking powder, and ½ teaspoon salt.
4. Once yeast is proofed add in egg, oil, and ½ teaspoon vanilla. Mix for a moment and then slowly add in the flour mixture. Turn the mixer up to medium-high and beat for 1½ minutes - beating long enough is essential, GF flours are "thirsty," the dough will thicken & lose it's stickiness as you beat it.
5. Roll out the dough: (please watch the video!) this is a sticky dough that you'll want to roll out to approximately a 13" x 10" rectangle. What I have found works best is covering my work surface with a good quality plastic wrap and then a light layer of tapioca starch. I place my dough in the center and cover with a bit more tapioca starch and another sheet (or two) of plastic wrap. Roll out to the needed size and then carefully peel off the top layer of plastic wrap.
6. Using a knife or spatula gently spread the ⅓ cup softened butter over the dough evenly leaving ½" space around the edges.

FILLING:

1. In a small bowl combine brown sugar & cinnamon. Sprinkle evenly over dough.
2. To roll your dough: start on one of the shorter sides and gently begin rolling your dough into a log form. Use the plastic wrap to help you "lift and roll" the dough as you go along. Try to make it a nice tight roll, however do not try to unroll it and re-do it. You'll end up with a sticky mess.
3. Sprinkle lightly with tapioca starch again. Dip a sharp knife into tapioca starch then cut the rolls into 8 pieces.
4. Place the rolls, cut side down, in the prepared pie plate*. Cover with plastic wrap and a towel, place in a warm spot, and let them rise for 15 minutes.
5. Bake 22-27 minutes until tops are golden brown.

ICING:

1. Meanwhile, in mixing bowl, beat 3 tablespoons softened butter, cream cheese, and powdered sugar until smooth. Beat in vanilla and a dash of salt.
2. Drizzle over the tops of cinnamon rolls as soon as they come out of the oven.

Notes

*Night before preparation: Once the rolls are in the pie plate, cover with plastic wrap and place in the fridge. In the morning set them out for at least 25 minutes before baking.

You can find complete recipes of this Gluten Free Cinnabon Copycat Cinnamon Roll Recipe in recreatinghappiness.com

Strawberry Shortcake Trifle

This trifle was sooo good. Perfect for an Easter or spring dessert.

INGREDIENTS:

• 1 angel food cake ( store bought less than one pound), cubed or torn
• 1 package sugar-free strawberry jello
• 2 c. boiling water
• 16 oz. package frozen strawberries
• 2 packages sugar-free vanilla instant pudding
• 3 c. skim milk
• 8 oz. Cool Whip Free
• fresh strawberries

INSTRUCTIONS:

1. Dissolve jello in boiling water. Remove from heat and stir in frozen berries. Refrigerate 15-20 minutes or until partially gelled. Meanwhile, whisk together the pudding with the milk until thickened. Fold in Cool Whip. Place ⅓ of the cake pieces in the bottom of a trifle dish, top with ⅓ of the jello mixture, top that with ⅓ of the pudding mixture. Repeat two more times. Garnish the top with fresh, sliced strawberries.

You can find complete recipes of this Strawberry Shortcake Trifle in pointlessmeals.blogspot.co.id

In this small quaint town, there are few people that you don’t run into on a daily basis. It’s been a culture shock, a climate shock, and definitely a culinary shock since moving to this northern Canadian burg. And while there are moments where I long for my urban desert home, there are also moments of sweet and utter bliss. One of those moments happened when I met Pat.

Pat is a sweet old lady who lives just a few houses down from me. She’s a fun witted grandma with a few stories to tell. She belongs to the same Church as I do, and when you have less than 30 members in your area, you get to know them really well. Pat’s husband passed away last July, and all of her children and grandchildren have long since moved away. She’s been having trouble getting around on her own these days, so she’s moving closer to her family. We have been assisting Pat in packing up her house and finding little treasures along the way.

How To Make Fluffy Brown Sugar Icing {Pat’s Recipes}

Ingredients

• 1 cup brown sugar (packed)
• 1/4 cup water
• 1/2 cup corn syrup
• 4 egg whites*
• 2 tsp vanilla

Instructions

1. Mix brown sugar, water and corn syrup in a medium saucepan. Bring to a full rolling boil. (Be careful, as it will rise, so make sure the sides of your pan are taller). Let it boil at medium to medium high until the syrup drops like a hair from spoon (approximately 10 minutes). Remove from burner and set aside.
2. Meanwhile, beat egg whites until stiff.
3. SLOWLY pour the hot syrup in a THIN stream into egg whites, beating constantly. Beat until icing holds peaks, then blend in vanilla.
4. Let cool to room temp, then store covered in the fridge until ready to use.
5. Enjoy!

Notes

*The egg whites are cooked when the hot sugar syrup is slowly streamed into them. So no worries about raw egg whites! 🙂

Food recipes from https://iwashyoudry.com

Peanut Butter Pie

You guys. This Peanut Butter Pie is OUT of this world. It is SO decadently dreamy. I’m in love!! This is hands down one of the easiest, most impressive desserts I’ve ever made. There’s only six simple ingredients and it’s No-Bake! Plus chocolate and peanut butter is always a winner. The BEST part about this perfect Peanut Butter Pie is that there’s no cream cheese and no Cool Whip!
Last year I made this Dark Chocolate Salted Caramel Oreo Pie and I got SO many requests for a peanut butter version. So here it is!! :) The peanut butter layer is creamy, dreamy, and super peanut buttery. Make this for someone in your life who loves chocolate and peanut butter, and they will be yours forever!!
This pie is great for company because you can make it the night before, let it sit overnight in the fridge, and it’s still just as good the next day. It’s perfect for when you’re having guests over or taking a dish to someone’s house because then you’re not busy in the kitchen all day or making a mess! Just pull it out of the fridge and serve.
All you need are 6 simple ingredients — Oreos, butter, peanut butter, powdered sugar, chocolate chips, and heavy whipping cream.

Ingredients:

• 1 (14.3 oz) package whole Oreos (about 36 Oreos)
• 1 cup (16 tablespoons) butter, divided
• 1 1/2 cups + 2 tablespoons creamy peanut butter, divided
• 1 cup powdered sugar
• 1 cup chocolate chips
• 1/2 cup heavy whipping cream

Directions:

1. Finely crush the Oreos with a food processor, blender, or in a Ziploc bag. Stir crumbs together with 8 tablespoons melted butter until well combined. Press into the bottom and sides of a pie pan. Freeze crust for 10 minutes until set.
2. Add the remaining 8 tablespoons of softened butter, 1 1/2 cups creamy peanut butter, and 1 cup powdered sugar to a large mixing bowl or the bowl of a stand mixer. Beat on low speed until smooth and creamy. Spoon the peanut butter mixture over the crust into a smooth layer. Place back in freezer.
3. Place chocolate chips and remaining 2 tablespoons of peanut butter in a large glass or heat-proof bowl. In a saucepan, bring heavy whipping cream to a rolling simmer over medium-high heat. Pour the cream over the chocolate chips and peanut butter and let sit for 5 minutes, then whisk until completely smooth. Pour the chocolate layer over the peanut butter layer. Refrigerate, covered, at least 1 hours until ready to serve.

You can find complete recipes of this Peanut Butter Pie in http://www.kevinandamanda.com/peanut-butter-pie/

Key Lime Pie Dip

This cool, creamy no-bake Key Lime Pie Dip with bite sized pieces of key lime pie stirred right in was created as part of a compensated partnership with Collective Bias, Inc. and its advertiser. All opinions are 100% my own.
Oh it’s that time! Bring on the beach days and Spring picnics, family get togethers and potlucks! We are shaking off winter here in Florida … flowers are starting to bloom, the humidity is creeping back and that means more time spent outdoors. And that means more time together with friends and family. This weekend, we are heading to a big (no really, at least 30 of us!) ol’ family Easter egg hunt and lunch and I know exactly what my contribution to our shared meal will be …
Now, you know that this is not my first dessert dip rodeo. I have oodles of them shared here … Strawberry Marshmallow, Piña Colada, Loaded Carrot Cake and even Banana Cream Pie! But this Key Lime Pie Dip? Is a citrus-y super star!!
Based on the name, there is no surprise that there has got to be a pie in there somewhere, right? I picked up an EDWARDS® Key Lime Pie at Walmart – look at that creamy filling, fluffy whipped cream and cookie crust! These are perfect to keep on hand for any celebration or a just-because dessert!

Ingredients

• One EDWARDS® Key Lime Pie
• One small box of instant lemon pudding mix
• One cup of cold milk
• 8 oz.of thawed whipped topping
• Your choice of dippers: graham crackers, shortbread cookies or pretzels
• Lime (optional for zest and garnish)

Instructions

1. Remove pie from freezer and allow to thaw about 10 minutes.
2. While the pie is thawing, mix up the base for the dip.
3. Whisk together milk and pudding mix.
4. Allow pudding mixture to set for a minute or so.
5. Fold in thawed whipped topping - mix just until pudding mixture and whipped topping are combined.
6. Cut two slices (1/4) of the pie into bite sized pieces. 
7. Gently fold the pieces of pie into the dip. 
8. Spoon dip into serving bowl. 
9. If using the lime, grate fresh lime zest over the top of the tip and garnish with a lime wedge. 
10. Serve with graham crackers, shortbread cookies or pretzels.

You can find complete recipes of this Key Lime Pie Dip in http://www.shakentogetherlife.com/2016/03/key-lime-pie-dip.html

Canestrelli Delicious Italian Cookies

Cänestrelli ä wonderfully delicious Itäliän Cookie, än älmost shortbreäd type cookie but with ä crunch, fäst änd eäsy. The perfect äfternoon teä cookie.

Ingredients

• 1 cup flour 150 gräms
• 1/2 cup + 1 1/2 täblespoons powdered sugär 75 gräms
• pinch sält
• 3/4 cup + 2 täblespoons corn stärch 100 gräms
• 2/3 cup cold butter cut into pieces 150 gräms
• 1/2 teäspoon vänillä 2.10 gräms
• 3 härd boiled egg yolks (just the yolks)
• zest 1/2 lemon

Instructions

1. Pläce eggs in ä pot änd cover with cold wäter, heät until boiling, then remove from heät änd let sit 8-10 minutes. Pläce under cold wäter. Remove shell when cooled änd mäsh well with ä fork.
2. In ä food processor whisk together flour, sugär, sält, corn stärch änd zest, then ädd cold butter änd vänillä, pulse ä few times to mix, ädd egg yolks änd pulse until älmost combined, move to ä lightly floured flät surfäce änd kneäd gently until combined. Wräp in plästic wräp or pärchment päper änd refrigeräte for ät leäst än hour or two or even overnight.
3. Pre-heat oven to 335° (170° celsius).   Line 2 cookie sheets with parchment paper.
4. Remove dough from fridge, on a lightly floured flat surface, start with rolling out half the dough to 1 centimeter thickness and cut with a small to medium size flower cookie cutter, using a straw or any small round hole cutter**, cut a hole in the middle of the flower. Place cut out flowers on prepared cookie sheets and bake for approximately 12 -14 minutes, cookies should not brown. Let cookies rest 5 minutes then move to wire racks to cool,  then dust with powdered sugar. Enjoy!

See full recipes here