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mascarpone berry pots
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Mascarpone Berry Pots!

Mascarpone Berry Pots! – – Mascarpone cheese, Cream cheese, heavy cream, vanilla, sugar, graham cracker crumbs, butter (melted),

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Mascarpone Berry Pots!
mascarpone berry pots
Course Dessert
Prep Time 15 minutes
Passive Time 1 hour
Servings
servings
Ingredients
Course Dessert
Prep Time 15 minutes
Passive Time 1 hour
Servings
servings
Ingredients
mascarpone berry pots
Instructions
  1. Mix together melted butter and graham cracker crumbs until well blended.
  2. Gently press 2 tablespoons of crumb mixture into the botton of each jar and set aside.
  3. Whip cream to stiff peaks and set aside.
  4. In a mixer, cream together mascarpone cheese and cream cheese until blended.
  5. Add vanilla, sugar, salt and mix until combined.
  6. Using a spatula, gently fold the whipped cream into the cheese mixture.
  7. Spoon filling equally into the 4 jars on top of the crumb mixture.
  8. Top each jar with 1/2 of a sliced strawberry and 2 blackberries.
  9. Sprinkle with 1/2 tablespoon of almonds.
  10. Enjoy!
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Food

Father’s Day Pound Cake!

Father's Day Pound Cake! – – salted butter (room temperature), cream cheese (room temperature), sugar, eggs, flour, kosher

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Father's Day Pound Cake!
Course Dessert
Servings
Ingredients
Course Dessert
Servings
Ingredients
Instructions
  1. Preheat oven to 300 degrees.
  2. Grease and flour a 10 inch bundt pan.
  3. Beat butter and cream cheese in an electric mixer until combined.
  4. Add sugar, 1 cup at a time, until combined. Scrape down sides of the bowl.
  5. Add eggs 1 at a time.
  6. Add flour, 1 cup at a time, and beat until combined.
  7. Add salt and vanilla and mix.
  8. Pour into prepared pan, bake 1 hour and 40 minutes or until toothpick comes out clean in the center.
  9. Cool in pan for 15 minutes. Remove from pan and cool completely.
  10. Serve with a sprinkle of confectioner's sugar and frozen sweetened strawberries.
  11. Enjoy!
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Apple Cinnamon Oatmeal with Hood Calorie Countdown!

Apple Cinnamon Oatmeal with Hood Calorie Countdown! – – golden delicious apple (cut into small cubes), salted butter,

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Apple Cinnamon Oatmeal with Hood Calorie Countdown!
Course Breakfast
Cook Time 10 minutes
Servings
Ingredients
Course Breakfast
Cook Time 10 minutes
Servings
Ingredients
Instructions
  1. Melt butter in a non-stick skillet over medium-high heat until melted.
  2. Add the apples.
  3. Cook for 3 minutes stirring occasionally.
  4. Add sugar and 1/2 tsp. cinnamon.
  5. Cook for 1 minute stirring constantly. Set aside.
  6. Place oats, 1/2 tsp. cinnamon, salt, water, no-calorie sweetner, and vanilla in a microwave safe bowl.
  7. Microwave for 2 minutes. Stir.
  8. Pour in Hood Calorie Countdown and top with the cooked apples.
  9. Enjoy!
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Food

Gingerbread Cupcakes with Cream Cheese Frosting!

Gingerbread Cupcakes with Cream Cheese Frosting! – – Cupcakes:: flour, ginger, baking soda, cinnamon, cloves, nutmeg, salt, salted

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Gingerbread Cupcakes with Cream Cheese Frosting!
Course Dessert
Cook Time 19-21 minutes
Servings
cupcakes
Ingredients
Cupcakes:
Frosting:
Course Dessert
Cook Time 19-21 minutes
Servings
cupcakes
Ingredients
Cupcakes:
Frosting:
Instructions
To Make Cupcakes:
  1. Preheat oven to 350 degrees. Line cupcake tins with 30 cupcake liners.
  2. In an electric mixer, cream together butter and brown sugar until light and fluffy, about 3 minutes.
  3. Add eggs, one at a time, and mix until incorporated.
  4. Add molasses, 1 cup of flour, and remaining dry ingredients. Mix until combined.
  5. Add 1/2 cup HOT water. Mix. Add another 1 cup of flour and mix.
  6. Add remaining 1/2 cup of HOT water and 3/4 cup of flour. Mix until all combined.
  7. Using an ice cream scoop, place 1 scoop of batter in each cupcake liner.
  8. Bake for 19-21 minutes until a toothpick comes out clean in the center.
  9. Allow cupcakes to cool completely before frosting.
To Make Frosting:
  1. In an electric mixer, cream together butter and cream cheese for 3-4 minutes until light and fluffy.
  2. Add the rest of the ingredients and mix until combined and fluffy.
  3. Frost cupcakes.
  4. Enjoy!
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Food

Chocolate and Almond Toffee!

Chocolate and Almond Toffee! – – whole almonds, salted butter (cut into pieces), sugar, salt, vanilla, milk chocolate

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Chocolate and Almond Toffee!
Course Dessert
Prep Time 5 minutes
Cook Time 15 minutes
Servings
Ingredients
Course Dessert
Prep Time 5 minutes
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. Place almonds on a plate and microwave on high for 2 1/2 minutes to toast.
  2. Line a baking sheet with aluminum foil.
  3. 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.)
  4. Add sugar, butter, vanilla, and salt to a heavy bottomed skillet.
  5. Stir over medium heat until melted.
  6. Turn heat to medium-high. Continuously whisk for 9-10 minutes until golden brown in color.
  7. Quickly pour over the almonds as evenly as possible.
  8. Cool 2 minutes.
  9. Sprinkle with chocolate chips. Allow to sit for 2-3 minutes to melt the chocolate.
  10. Using a spatula, spread out the chocolate evenly.
  11. Sprinkle with the remaining chopped almonds.
  12. Allow to cook and set until chocolate is hardened.
  13. Use a knife to cut toffee into pieces.
  14. Store in a container at room temperature.
  15. Enjoy!
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Freezer French Toast Sticks

Freezer French Toast Sticks – – eggs, half & half, vanilla, sugar, cinnamon, panko breadcrumbs, Cap'n Crunch cereal

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Freezer French Toast Sticks
Course Breakfast
Prep Time 15 minutes
Cook Time 20 minutes
Servings
sticks
Ingredients
Course Breakfast
Prep Time 15 minutes
Cook Time 20 minutes
Servings
sticks
Ingredients
Instructions
  1. To a dish: add eggs, half & half, vanilla, 1/4 cup sugar, and 1/2 tsp. cinnamon.
  2. Whisk and set aside.
  3. In another dish: mix panko, cereal, 1/4 cup sugar, and 1/2 tsp. cinnamon.
  4. Stir melted butter into the breadcrumb mixture using a fork.
  5. 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.
  6. Place the coated bread pieces in a dish and flash freeze for 20 minutes.
  7. Remove from the freezer and place the pieces in a ziptop bag. Store in freezer until ready to serve.
  8. To cook: Preheat oven to 425 degrees.
  9. 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.
  10. Sprinkle with powdered sugar and serve with warm pancake syrup.
  11. Enjoy!
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Breakfast Cookies!

Breakfast Cookies! – – salted butter, brown sugar, sugar, vanilla, eggs, all-purpose flour (heaping), baking soda, salt, cinnamon,

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Breakfast Cookies!
Course Breakfast
Prep Time 15 minutes
Cook Time 15-17 minutes
Servings
cookies
Ingredients
Course Breakfast
Prep Time 15 minutes
Cook Time 15-17 minutes
Servings
cookies
Ingredients
Instructions
  1. Preheat oven to 375 degrees.
  2. Line a baking sheet with parchment paper.
  3. Cream together butter and sugars in a stand mixer.
  4. Add vanilla and eggs. Mix.
  5. Add flour, baking soda, salt, and cinnamon. Mix until combined.
  6. Add the oats, coconut, flax seed, and sunflower seeds. Mix until combined.
  7. Add the apricots, cherries, and almonds and mix until just combined.
  8. Using an ice cream scoop, scoop cookies onto prepared baking sheet.
  9. Bake 15-17 minutes or until golden brown.
  10. Enjoy!
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Food

Baked Oatmeal!

Baked Oatmeal! – – salted butter (melted), quick oats, sugar, milk (either whole or 2%), vanilla, cinnamon, nutmeg,

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Baked Oatmeal!
Course Breakfast
Prep Time 15 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Course Breakfast
Prep Time 15 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 350 degrees.
  2. Spray a 9x9 non-stick baking pan with cooking spray and set aside.
  3. Combine oats, sugar, and milk in a medium bowl.
  4. Add all other ingredients and stir together.
  5. Pour into prepared pan.
  6. Bake for 30 minutes until set.
  7. Cut into squares.
  8. Serve warm with a sprinkle of brown sugar and cream.
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Heavenly Angel Food Cake!

Heavenly Angel Food Cake! – – sugar, all-purpose flour, salt, egg whites, cream of tartar, vanilla, fresh lemon

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Heavenly Angel Food Cake!
Course Dessert
Prep Time 20 minutes
Cook Time 40-45 minutes
Passive Time 1 hour
Servings
Ingredients
Course Dessert
Prep Time 20 minutes
Cook Time 40-45 minutes
Passive Time 1 hour
Servings
Ingredients
Instructions
  1. 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.
  2. Sift together sugar, flour, and salt.
  3. Beat egg whites and cream of tartar in a stand mixer on high until stiff peaks form.
  4. Very gently fold the dry ingredients into the egg whites, about a 1/3 of a cup at a time, until just combined.
  5. Fold in vanilla and lemon juice.
  6. Pour into prepared pan and bake 40-45 minutes until toothpick inserted in the center comes out clean.
  7. While cake is baking, prepare the frosting.
  8. Beat cream cheese and butter in a stand mixer on medium speed until creamy.
  9. Gradually beat in confectioner's sugar on low until combined.
  10. Beat in lemon zest. Set aside.
  11. 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.
  12. Remove the pan and gently remove the foil.
  13. Make sure the cake is completly cooled and then frost it.
  14. Enjoy!
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Food

Crockpot Monkey Bread!

Crockpot Monkey Bread! – – Pillsbury Grands Flaky Layers Biscuits, sugar, brown sugar, cinnamon, salted butter (melted), Cream

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Crockpot Monkey Bread!
Course Dessert
Prep Time 15 minutes
Cook Time 2 hours and 45 minutes
Servings
people
Ingredients
Course Dessert
Prep Time 15 minutes
Cook Time 2 hours and 45 minutes
Servings
people
Ingredients
Instructions
  1. Spray crockpot with non-stick cooking spray.
  2. Melt the butter in microwave on 10-second intervals. Set aside.
  3. In a gallon-sized zip top bag combine sugars and cinnamon. Zip and shake to combine. Set aside.
  4. Cut each biscuit into 6 pieces.
  5. Dip 2 pieces at a time into the butter and then place them in the bag with the sugar.
  6. Repeat until all biscuit pieces are coated.
  7. Seal the bag and shake until all the biscuit pieces are coated in the sugar mixture.
  8. Pour any remaining butter into the bottom of the crockpot.
  9. Place all of the biscuit pieces in the crockpot and spread out to form an even layer.
  10. Cover and cook for 2 hours and 45 minutes on LOW.
  11. In a mixer, combine cream cheese, vanilla, and confectioner's sugar and beat until combined.
  12. When the monkey bread is finished cooking, dollop the cream cheese frosting right onto the monkey bread in the crockpot.
  13. Spread frosting with a spatula to cover all of the monkey bread.
  14. Enjoy!
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Food

Hello Fall Cake Batter Truffles!

Hello Fall Cake Batter Truffles! – – salted butter, sugar, all-purpose flour, vanilla, Funfetti cake mix, rainbow sprinkles

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Hello Fall Cake Batter Truffles!
Course Dessert
Prep Time 20 minutes
Servings
truffles
Ingredients
Course Dessert
Prep Time 20 minutes
Servings
truffles
Ingredients
Instructions
  1. In a stand mixer, mix butter, sugar, flour, and vanilla on medium-high speed until combined.
  2. Add Funfetti cake mix and mix on low to start until resembles coarse crumbs.
  3. Turn mixer to medium-high and mix until a dough ball forms.
  4. Add sprinkles and mix until just combined.
  5. Scoop balls of dough using a tablespoon measurement. Roll each ball in your hands to smooth them out.
  6. Place all of the truffles on a plate and put them in the fridge for 10 minutes.
  7. Melt the white chocolate according to package directions.
  8. 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.
  9. Repeat this step until all the truffles are coated in chocolate.
  10. Melt the orange chocolate in a microwave-safe bowl according to package directions.
  11. Spoon the orange chocolate into a sandwich sized zip top bag and seal. Using scissors, cut off a small corner of the bag.
  12. Quickly drizzle the truffles with the orange chocolate and decorate with sprinkles.
  13. Allow truffles to set for about 10 minutes.
  14. Place all the truffles on a plate and put them in the fridge for 10 more minutes to completely harden.
  15. Store in the fridge but serve at room temperature.
  16. Enjoy!
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Chocolate Chip Cookies

Chocolate Chip Cookies – – cake flour, bread flour, baking soda, baking powder, kosher salt, salted butter (softened),

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Chocolate Chip Cookies
Course Dessert
Prep Time 20 minutes
Cook Time 16-17 minutes
Servings
cookies
Ingredients
Course Dessert
Prep Time 20 minutes
Cook Time 16-17 minutes
Servings
cookies
Ingredients
Instructions
  1. Preheat oven to 400 degrees.
  2. In a mixer, cream butter, sugar, and brown sugar until light in color and fluffy. About 4-5 minutes.
  3. Add 1 egg at a time, mixing well after each egg.
  4. Add vanilla. Scrape down sides of bowl with rubber spatula.
  5. Add all the dry ingredients to the mixer and mix on low until combined.
  6. Add the chocolate chips and mix until just combined.
  7. Scoop dough onto plastic wrap. Wrap and refrigerate for 30 minutes.
  8. Use an ice cream scoop to scoop cookies into ball shapes.
  9. Place cookies 2 inches apart on parchment lined baking sheets.
  10. Sprinkle each cookie with a bit of kosher salt.
  11. Bake in 400 oven for 16-17 minutes, rotating halfway between baking time, until slightly brown.
  12. Allow to cool on baking sheet for 2 minutes then place on cooling racks to cool.
  13. Enjoy!
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