Mascarpone Berry Pots! – – Mascarpone cheese, Cream cheese, heavy cream, vanilla, sugar, graham cracker crumbs, butter (melted),
| Prep Time | 15 minutes |
| Passive Time | 1 hour |
| Servings |
servings
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Ingredients
- 1 1/4 cups Mascarpone cheese
- 1/3 cup Cream cheese
- 3/4 cup heavy cream
- 1 tsp vanilla
- 5 tbsp sugar
- 3/4 cup graham cracker crumbs
- 1/3 cup butter melted
- 2 tbsp sliced almonds
- 2-3 strawberries sliced
- 8 blackberries
- pinch of salt
Ingredients
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Instructions
- Mix together melted butter and graham cracker crumbs until well blended.
- Gently press 2 tablespoons of crumb mixture into the botton of each jar and set aside.
- Whip cream to stiff peaks and set aside.
- In a mixer, cream together mascarpone cheese and cream cheese until blended.
- Add vanilla, sugar, salt and mix until combined.
- Using a spatula, gently fold the whipped cream into the cheese mixture.
- Spoon filling equally into the 4 jars on top of the crumb mixture.
- Top each jar with 1/2 of a sliced strawberry and 2 blackberries.
- Sprinkle with 1/2 tablespoon of almonds.
- Enjoy!
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How to Make Tiramisu at Home! – – egg yolks, sugar, Mascarpone cheese, heavy cream, ladyfingers (soft or
| Prep Time | 30 minutes |
| Cook Time | 10 minutes |
| Servings |
servings
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Ingredients
- 6 egg yolks
- 1 cup sugar
- 1 1/4 cups Mascarpone cheese
- 1 3/4 cup heavy cream
- 2 packages ladyfingers soft or crispy variety
- 1 cup coffee cooled
- 1-2 tbsp cocoa powder to taste
Ingredients
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Instructions
- Whisk egg yolks and sugar constantly for 10 minutes over a double boiler.
- In a separate bowl, whip cream to stiff peaks and set aside.
- Fold mascarpone cheese into egg mixture.
- Gently fold whipped cream into egg/cheese mixture and set aside.
- Quickly dip each ladyfinger in coffee and line the bottom of a 9x13 pan with ladyfingers.
- Spoon 1/2 of the cream mixture over the lady fingers and smooth to cover.
- Repeat dipped ladyfinger and cream mixture process for 1 more layer.
- Sprinkle with cocoa powder to taste.
- Refrigerate at least 3 hours to overnight before serving.
- Can be stored in the fridge for 3-4 days.
- Enjoy!
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Father's Day Pound Cake! – – salted butter (room temperature), cream cheese (room temperature), sugar, eggs, flour, kosher
| Servings |
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Ingredients
- 1 1/2 cups salted butter room temperature
- 8 ounces Cream cheese room temperature
- 3 cups sugar
- 6 eggs
- 3 cups flour
- 1/8 tsp kosher salt
- 1 tbsp vanilla
Ingredients
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Instructions
- Preheat oven to 300 degrees.
- Grease and flour a 10 inch bundt pan.
- Beat butter and cream cheese in an electric mixer until combined.
- Add sugar, 1 cup at a time, until combined. Scrape down sides of the bowl.
- Add eggs 1 at a time.
- Add flour, 1 cup at a time, and beat until combined.
- Add salt and vanilla and mix.
- Pour into prepared pan, bake 1 hour and 40 minutes or until toothpick comes out clean in the center.
- Cool in pan for 15 minutes. Remove from pan and cool completely.
- Serve with a sprinkle of confectioner's sugar and frozen sweetened strawberries.
- Enjoy!
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Apple Cinnamon Oatmeal with Hood Calorie Countdown! – – golden delicious apple (cut into small cubes), salted butter,
| Cook Time | 10 minutes |
| Servings |
|
Ingredients
- 1 golden delicious apple cut into small cubes
- 1/2 tbsp salted butter
- 1 tsp sugar
- 1 tsp cinnamon
- 1/2 cup quick-cooking oats
- 1/8 tsp salt
- 1 cup water
- 1/2 tsp vanilla
- 1 packet no calorie sweetner
- 1/4 cup Hood Calorie Countdown
Ingredients
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Instructions
- Melt butter in a non-stick skillet over medium-high heat until melted.
- Add the apples.
- Cook for 3 minutes stirring occasionally.
- Add sugar and 1/2 tsp. cinnamon.
- Cook for 1 minute stirring constantly. Set aside.
- Place oats, 1/2 tsp. cinnamon, salt, water, no-calorie sweetner, and vanilla in a microwave safe bowl.
- Microwave for 2 minutes. Stir.
- Pour in Hood Calorie Countdown and top with the cooked apples.
- Enjoy!
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Blueberry Scones! – – flour, sugar (plus more to sprinkle on scones), baking soda, salt, salted butter (cold
| Prep Time | 20 minutes |
| Cook Time | 22-24 minutes |
| Servings |
servings
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Ingredients
- 2 cups flour
- 3 tbsp sugar plus more to sprinkle on scones
- 1 tbsp baking soda
- 3/4 tsp salt
- 6 tbsp salted butter cold and cut into small pieces
- 1 tsp lemon zest
- 1 1/2 cups blueberries
- 2 eggs
- 1/3 cup heavy cream plus more to brush on the scones
Ingredients
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Instructions
- Preheat oven to 400 Degrees. Line a baking sheet with parchment paper.
- In a large bowl, add flour, sugar, baking powder, and salt.
- Use a pastry cutter or 2 knives to cut the butter into the dry ingredients until resembles a crumblike texture.
- Mix lemon zest and blueberries into the dry ingredients.
- Whisk together cream and eggs.
- Make a well in the center of the dry ingredients and pour the cream/egg mixture in the center.
- Use a fork to gently incorporate the wet and dry ingredients together.
- Place the dough onto a lightly floured surface and knead a few times to form a dough ball.
- Shape the dough into a 1 and 1/2 inch thick square. Cut into 4 equal pieces and then cut each square in half to form 8 triangles.
- Place scones on baking sheet. Brush with heavy cream and sprinkle with sugar.
- Cook 22-24 minutes until golden brown.
- Enjoy!
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Chocolate and Almond Toffee! – – whole almonds, salted butter (cut into pieces), sugar, salt, vanilla, milk chocolate
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
|
Ingredients
- 10 ounces whole almonds
- 1 cup salted butter cut into pieces
- 1 cup sugar
- 1/4 tsp salt
- 1 tsp vanilla
- 2 cups milk chocolate chips
Ingredients
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Instructions
- Place almonds on a plate and microwave on high for 2 1/2 minutes to toast.
- Line a baking sheet with aluminum foil.
- Spread 9 ounces of almonds in a single layer on the baking sheet. (reserve about 1 ounce of the almonds to chop and sprinkle on the top of the toffee.)
- Add sugar, butter, vanilla, and salt to a heavy bottomed skillet.
- Stir over medium heat until melted.
- Turn heat to medium-high. Continuously whisk for 9-10 minutes until golden brown in color.
- Quickly pour over the almonds as evenly as possible.
- Cool 2 minutes.
- Sprinkle with chocolate chips. Allow to sit for 2-3 minutes to melt the chocolate.
- Using a spatula, spread out the chocolate evenly.
- Sprinkle with the remaining chopped almonds.
- Allow to cook and set until chocolate is hardened.
- Use a knife to cut toffee into pieces.
- Store in a container at room temperature.
- Enjoy!
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Freezer French Toast Sticks – – eggs, half & half, vanilla, sugar, cinnamon, panko breadcrumbs, Cap'n Crunch cereal
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
sticks
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Ingredients
- 6 eggs
- 1/2 cup half & half
- 1 tbsp vanilla
- 1/2 cup sugar
- 1 tsp cinnamon
- 1 1/2 cups panko breadcrumbs
- 1 1/2 cups Cap'n Crunch cereal crushed
- 2 tbsp butter melted
- 9 slices texas toast cut into 3 strips each
- powdered sugar
- pancake syrup warmed
Ingredients
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Instructions
- To a dish: add eggs, half & half, vanilla, 1/4 cup sugar, and 1/2 tsp. cinnamon.
- Whisk and set aside.
- In another dish: mix panko, cereal, 1/4 cup sugar, and 1/2 tsp. cinnamon.
- Stir melted butter into the breadcrumb mixture using a fork.
- Dunk 1 piece of bread at a time into the egg mixture, then into the breadcrumb mixture. Press the crumbs to make sure they are fully coated.
- Place the coated bread pieces in a dish and flash freeze for 20 minutes.
- Remove from the freezer and place the pieces in a ziptop bag. Store in freezer until ready to serve.
- To cook: Preheat oven to 425 degrees.
- Place desired amount of sticks in a baking pan and cook in the oven for 20 minutes, flipping them over to the other side after 10 minutes.
- Sprinkle with powdered sugar and serve with warm pancake syrup.
- Enjoy!
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Breakfast Cookies! – – salted butter, brown sugar, sugar, vanilla, eggs, all-purpose flour (heaping), baking soda, salt, cinnamon,
| Prep Time | 15 minutes |
| Cook Time | 15-17 minutes |
| Servings |
cookies
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Ingredients
- 1 1/2 sticks salted butter
- 1 cup brown sugar
- 3/4 cup sugar
- 1 tsp vanilla
- 2 eggs
- 2 cups all-purpose flour heaping
- 2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 cup quick oats
- 1/2 cup shredded coconut
- 1/4 cup flax seeds
- 1/4 cup sunflower seeds
- 3/4 cup dried apricots chopped
- 1/2 cup dried cherries
- 1/2 cup almonds chopped
Ingredients
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Instructions
- Preheat oven to 375 degrees.
- Line a baking sheet with parchment paper.
- Cream together butter and sugars in a stand mixer.
- Add vanilla and eggs. Mix.
- Add flour, baking soda, salt, and cinnamon. Mix until combined.
- Add the oats, coconut, flax seed, and sunflower seeds. Mix until combined.
- Add the apricots, cherries, and almonds and mix until just combined.
- Using an ice cream scoop, scoop cookies onto prepared baking sheet.
- Bake 15-17 minutes or until golden brown.
- Enjoy!
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Baked Oatmeal! – – salted butter (melted), quick oats, sugar, milk (either whole or 2%), vanilla, cinnamon, nutmeg,
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
servings
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Ingredients
- 1 stick salted butter melted
- 2 cups quick oats
- 3/4 cup sugar
- 3/4 cup milk either whole or 2%
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp salt
- 1 tsp baking powder
- 1 egg
Ingredients
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Instructions
- Preheat oven to 350 degrees.
- Spray a 9x9 non-stick baking pan with cooking spray and set aside.
- Combine oats, sugar, and milk in a medium bowl.
- Add all other ingredients and stir together.
- Pour into prepared pan.
- Bake for 30 minutes until set.
- Cut into squares.
- Serve warm with a sprinkle of brown sugar and cream.
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Heavenly Angel Food Cake! – – sugar, all-purpose flour, salt, egg whites, cream of tartar, vanilla, fresh lemon
| Prep Time | 20 minutes |
| Cook Time | 40-45 minutes |
| Passive Time | 1 hour |
| Servings |
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Ingredients
- 2 1/2 cups sugar
- 1 1/2 cups all-purpose flour
- 1/4 tsp salt
- 2 1/2 cups egg whites
- 1 tsp cream of tartar
- 1 tsp vanilla
- 1 tsp fresh lemon juice
- 1 1/2 (8 oz.) packages Cream cheese softened
- 1/4 cup salted butter softened
- 16 ounces confectioners' sugar
- 1 tsp lemon zest
Ingredients
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Instructions
- Preheat oven to 375 degrees. Line a 13x9 inch pan with aluminum foil to cover the bottom, sides, and about an inch over the sides of the pan.
- Sift together sugar, flour, and salt.
- Beat egg whites and cream of tartar in a stand mixer on high until stiff peaks form.
- Very gently fold the dry ingredients into the egg whites, about a 1/3 of a cup at a time, until just combined.
- Fold in vanilla and lemon juice.
- Pour into prepared pan and bake 40-45 minutes until toothpick inserted in the center comes out clean.
- While cake is baking, prepare the frosting.
- Beat cream cheese and butter in a stand mixer on medium speed until creamy.
- Gradually beat in confectioner's sugar on low until combined.
- Beat in lemon zest. Set aside.
- When cake is done, remove it from the oven and immediately invert cake onto a greased wire rack. Allow to cool for 1 hour with the pan still over the cake.
- Remove the pan and gently remove the foil.
- Make sure the cake is completly cooled and then frost it.
- Enjoy!
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Crockpot Monkey Bread! – – Pillsbury Grands Flaky Layers Biscuits, sugar, brown sugar, cinnamon, salted butter (melted), Cream
| Prep Time | 15 minutes |
| Cook Time | 2 hours and 45 minutes |
| Servings |
people
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Ingredients
- 1 container Pillsbury Grands Flaky Layers Biscuits
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 tsp. cinnamon
- 1 stick salted butter melted
- 1/2 package Cream cheese room temperature
- 1 tsp. vanilla
- 2 cups confectioners' sugar
Ingredients
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Instructions
- Spray crockpot with non-stick cooking spray.
- Melt the butter in microwave on 10-second intervals. Set aside.
- In a gallon-sized zip top bag combine sugars and cinnamon. Zip and shake to combine. Set aside.
- Cut each biscuit into 6 pieces.
- Dip 2 pieces at a time into the butter and then place them in the bag with the sugar.
- Repeat until all biscuit pieces are coated.
- Seal the bag and shake until all the biscuit pieces are coated in the sugar mixture.
- Pour any remaining butter into the bottom of the crockpot.
- Place all of the biscuit pieces in the crockpot and spread out to form an even layer.
- Cover and cook for 2 hours and 45 minutes on LOW.
- In a mixer, combine cream cheese, vanilla, and confectioner's sugar and beat until combined.
- When the monkey bread is finished cooking, dollop the cream cheese frosting right onto the monkey bread in the crockpot.
- Spread frosting with a spatula to cover all of the monkey bread.
- Enjoy!
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Hello Fall Cake Batter Truffles! – – salted butter, sugar, all-purpose flour, vanilla, Funfetti cake mix, rainbow sprinkles
| Prep Time | 20 minutes |
| Servings |
truffles
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Ingredients
- 1 stick salted butter
- 1/4 cup sugar
- 1/2 cup all-purpose flour
- 1 tbsp. vanilla
- 1 1/2 cups Funfetti cake mix
- 1/4 cup rainbow sprinkles plus more for decoration
- 12 ounces white chocolate candy melts
- 4 ounces orange chocolate candy melts
Ingredients
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Instructions
- In a stand mixer, mix butter, sugar, flour, and vanilla on medium-high speed until combined.
- Add Funfetti cake mix and mix on low to start until resembles coarse crumbs.
- Turn mixer to medium-high and mix until a dough ball forms.
- Add sprinkles and mix until just combined.
- Scoop balls of dough using a tablespoon measurement. Roll each ball in your hands to smooth them out.
- Place all of the truffles on a plate and put them in the fridge for 10 minutes.
- Melt the white chocolate according to package directions.
- Dip each truffle, one at a time, into the white chocolate and tap the fork on the side of the bowl to remove excess chocolate. Place on a piece of parchment paper.
- Repeat this step until all the truffles are coated in chocolate.
- Melt the orange chocolate in a microwave-safe bowl according to package directions.
- Spoon the orange chocolate into a sandwich sized zip top bag and seal. Using scissors, cut off a small corner of the bag.
- Quickly drizzle the truffles with the orange chocolate and decorate with sprinkles.
- Allow truffles to set for about 10 minutes.
- Place all the truffles on a plate and put them in the fridge for 10 more minutes to completely harden.
- Store in the fridge but serve at room temperature.
- Enjoy!
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No-Bake Red Velvet Truffles! – – salted butter (softened), sugar, flour, red velvet cake mix, salt, vanilla extract,
| Servings |
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Ingredients
- 1/2 cup salted butter softened
- 1/2 cup sugar
- 1 1/2 cups flour
- 1 cup red velvet cake mix
- 1/8 tsp salt
- 1 tsp vanilla extract
- 4 tbsp milk
- 12 ounces milk chocolate candy melts
- 4 ounces white chocolate candy melts
Ingredients
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Instructions
- Beat butter and sugar in an electric mixer until combined.
- Add flour, cake mix, salt, and vanilla. Mix to a crumbly consistency.
- With mixer on low speed add milk, 1 tablespoon at a time, until a dough forms.
- Roll dough into 1 inch balls and place on parchment paper.
- Chill for 15 minutes in the fridge.
- Melt milk chocolate according to package instructions.
- Dip each ball in the chocolate using a fork to cover. Tap fork on side of bowl to remove excess chocolate.
- Place each truffle on parchment paper and allow to dry about 15 minutes.
- Melt white chocolate according to package directions.
- Carefully spoon the white chocolate into a zip top plastic bag and cut off 1 corner.
- Drizzle the truffles with white chocolate.
- Sprinkle with desired sprinkles.
- Enjoy!
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Patriotic 4th of July Fruit Salad – – strawberries (sliced), fuji apples (chopped into bite size pieces), blueberries,
| Prep Time | 15 minutes |
| Servings |
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Ingredients
- 32 ounce container strawberries sliced
- 1 fuji apples chopped into bite size pieces
- 1 pint blueberries
- 1 cup watermelon chopped into bite size pieces
- 2 tbsp sugar
- 2 tbsp honey
- 2 tbsp lime juice
- 1/2 tbsp mint
Ingredients
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Instructions
- Slice strawberries.
- Place strawberries in a bowl and sprinkle with the sugar.
- Cut up watermelon and apple.
- Add watermelon, apple, and blueberries to the bowl of strawberries.
- In a separate bowl, mix mint, lime juice, and honey.
- Pour dressing over fruit and stir.
- Enjoy!
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Banana Bread – – bananas (mashed), sugar, canola oil, eggs, flour, baking powder, baking soda, salt, cinnamon, nutmeg,
| Prep Time | 20 minutes |
| Cook Time | 55-60 minutes |
| Servings |
loafs
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Ingredients
- 5 bananas mashed
- 1 cup sugar
- 1/2 cup canola oil
- 2 eggs
- 2 cups flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- 1/4 cup walnuts chopped
Crumb Topping
- 1/3 cup brown sugar
- 1/4 cup flour
- 2 tbsp butter softened
- 1/3 cup walnuts chopped
Ingredients
Crumb Topping
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Instructions
- Preheat oven to 350 degrees.
- Grease loaf pans with cooking spray and set aside.
- Combine bananas, eggs, sugar, and oil.
- Add 2 cups flour, baking powder, baking soda, salt, cinnamon, and nutmeg to the bowl and mix until combined.
- Fold in 1/4 cup walnuts.
- Pour into prepared loaf pans and set aside.
- In a separate bowl, make the crumb topping.
- Combine the brown sugar and flour.
- Cut in butter using a pastry cutter or fork until it resembles coarse crumbs.
- Mix in walnuts.
- Sprinkle crumb mixture evenly over the batter.
- Bake in 350 oven for 55-60 minutes. Test with a toothpick to come out clean.
- Enjoy!
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Chocolate Chip Cookies – – cake flour, bread flour, baking soda, baking powder, kosher salt, salted butter (softened),
| Prep Time | 20 minutes |
| Cook Time | 16-17 minutes |
| Servings |
cookies
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Ingredients
- 2 cups minus 2 tbsp cake flour
- 1 2/3 cups bread flour
- 1 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1 1/2 tsp kosher salt
- 2 1/2 sticks salted butter softened
- 1 1/4 cups light brown sugar
- 1 cup plus 2 tbsp sugar
- 2 eggs
- 2 tsp vanilla
- 11.5 ounces milk chocolate chips
- 10 ounces bittersweet chocolate chips
Ingredients
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Instructions