Categories
DESSERT

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!

Key Lime Pie Dip
Key Lime Pie Dip

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.

You can find complete recipes of this Key Lime Pie Dip in shakentogetherlife.com

Categories
DESSERT

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.

Peanut Butter Pie
Peanut Butter Pie

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.

You can find complete recipes of this Peanut Butter Pie in kevinandamanda.com

Categories
DESSERT

Strawberry Shortcake Trifle

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

Strawberry Shortcake Trifle
Strawberry Shortcake Trifle

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

Categories
GLUTEN FREE

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!

Gluten Free Cinnabon Copycat Cinnamon Roll Recipe
Gluten Free Cinnabon Copycat Cinnamon Roll Recipe

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.

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

Categories
DESSERT

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.

Chocolate Chip and m&m Cookie Dough Bars Dessert
Chocolate Chip and m&m Cookie Dough Bars Dessert

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.

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

Categories
DESSERT

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‘.

HEALTHY NO BAKE BANANA BREAD BREAKFAST BARS
HEALTHY NO BAKE BANANA BREAD BREAKFAST BARS

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.

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

Categories
DESSERT

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…

NO BAKE PEANUT BUTTER FUDGE CHEESECAKE PARFAITS
NO BAKE PEANUT BUTTER FUDGE CHEESECAKE PARFAITS

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.

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

Categories
DESSERT

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?

THE MOST AMAZING CHOCOLATE CAKE
THE MOST AMAZING CHOCOLATE 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.

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

Categories
DESSERT

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……

No Bake Banana Split Dessert
No Bake Banana Split Dessert

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 9×13 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.

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

Categories
DESSERT

Healthy Recipes Zucchini Bread

Nat, do you believe I’ve never made a zucchini bread before??? And it is sad to say that I’ve never eaten a zucchini bread before. You’ve inspired to try this recipe soon 😉 Your recipe looks AMAZING, friend!! It is great that you used half the amount of sugar, half whole wheat flour and greek yogurt. It should be very delicious!!

INGREDIENTS

  • 1 cup white, unbleached all purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 11/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2 medium zucchini, about 1 pound, will be about 2 cups once shredded
  • 1/2 cup white granulated sugar
  • 1/4 cup honey
  • 1/2 cup plain, non fat greek yogurt
  • 2 large eggs
  • 6 tablespoons coconut oil, melted and cooled

INSTRUCTIONS

  1. Preheat oven to 325 degrees, with the oven rack in the middle position. Line 9 x 5 inch loaf pan with 2 sheets parchment paper, 1 running the length and 1 running the width, both cut to fit. This will make it extremely easy to lift the zucchini bread out of the pan. I use binder clips to clamp down the parchment paper so it stays in place.
  2. In a large mixing bowl, combine the flours, baking soda, baking powder, cinnamon and salt. Whisk to combine.
  3. Shred the zucchini using the coarse holes on a box grater, both peel and flesh. Place the shredded zucchini in a clean dish towel (or strong paper towels), and squeeze out any extra moisture. Set aside.
  4. In a medium mixing bowl, combine the shredded zucchini, white sugar, honey, greek yogurt, eggs, and coconut oil. Stir to combine.
  5. Transfer the shredded zucchini and wet ingredients into the flour mixture. Fold until combined.
  6. Transfer the batter to the parchment lined loaf pan. Bake for 60-70 minutes, or until a wooden inserted in the center comes out with a few crumbs attached. Cool in the pan for 10 minutes, then lift it out of the pan using the parchment paper and cool on a wire rack for another 10 minutes. Slice and serve.
  7. Wrap bread in plastic wrap and store at room temperature for 3 days.

Food recipes from www.tasteslovely.com