Strawberry Poppyseed Cake

Strawberry Poppyseed Cake

Strawberry Poppyseed Cake

Ingredients

  • 1 box white cake mix
  • 2 tablespoons poppy seeds
  • 8 ounces cream cheese, softened
  • 8 ounces cool whip topping
  • 2 cups powdered sugar
  • 1 box strawberry danish dessert (found near the jello and pudding items)
  • 1¾ cups cold water
  • 2 pounds strawberries, hulled and sliced

Instructions

  • Follow instructions on the cake mix box to prepare the cake in a 9×13 inch pan. Discard ½ cup of the prepared batter (you could use this to make 3-4 small cupcakes) and stir poppy seeds into the remaining batter. Bake according to box directions (take it out a few minutes early because there is slightly less batter). Allow cake to cool.
  • Whisk together cold water and strawberry danish mix. In a medium sauce pan bring mixture to a boil. Boil, whisking constantly, for one minute. Remove from heat and stir strawberries into the mixture. Allow to cool.
  • While danish mixture and cake are cooling, prepare the whipped cream layer. In a larger bowl mix cream cheese, whipped topping, and powdered sugar together until smooth and fluffy.
  • Spread whipped topping over cake. Spread strawberry mixture over whipped cream layer. Chill at least 1-2 hours before serving.

Brownie Double Mint Ice Cream Sandwiches

Brownie Double Mint Ice Cream Sandwiches

Brownie Double Mint Ice Cream Sandwiches

Ingredients:

  • 1 stick unsalted butter, melted, plus more for pan
  • 1 cup sugar
  • 2 large eggs
  • 1/2 teaspoon fine salt
  • 1/2 cup all-purpose flour (spooned and leveled)
  • 1/2 cup unsweetened cocoa powder
  • 10 ounce package Andes Creme De Menthe baking chips
  • 2 pints mint chocolate ice cream, softened

See full instructions on: lovegrowswild.com

The Best Peppermint Chocolate Cake

The Best Peppermint Chocolate Cake

The Best Peppermint Chocolate Cake

Ingredients:

Cake
1 large egg
1 cup granulated sugar
6 ounces sour cream (lite sour cream or Greek yogurt may be substituted)
1/4 cup canola or vegetable oil
1/2 teaspoon peppermint extract
1/2 cup brewed coffee, any temperature other than piping hot
1/2 cup unsweetened natural cocoa powder
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt, optional

Chocolate Ganache
9 ounces semi-sweet chocolate chips (about 1 1/2 cups)
3/4 cup heavy cream or half-and-half
15 Andes Peppermint Crunch mini bars, diced small for sprinkling (about 1 cup; or use Andes Peppermint Crunch Baking Chips or similar diced mint candies)

See full instructions : www.averiecooks.com

CHERRY VANILLA CUPCAKES

CHERRY VANILLA CUPCAKES

CHERRY VANILLA CUPCAKES

INGREDIENTS

CUPCAKE INGREDIENTS:

1/2 cup (1 stick) butter
4 egg whites
2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
3/4 cup buttermilk
1/3 cup maraschino cherry juice
1 1/2 cups sugar
1 tsp. vanilla
1/2 teaspoon almond extract
maraschino cherries with stems (optional garnish)
FROSTING INGREDIENTS:

1 cup (2 sticks) butter, softened
4 cups powdered sugar
3 tablespoons maraschino cherry juice or milk
1/2 teaspoon almond extract

See full instructions : www.gimmesomeoven.com

RAW CARROT CAKE WITH CASHEW VANILLA FROSTING

RAW CARROT CAKE WITH CASHEW VANILLA FROSTING

RAW CARROT CAKE WITH CASHEW VANILLA FROSTING

INGREDIENTS:

RAW CARROT CAKE INGREDIENTS:

3 cups shredded carrots (about 1 lb.)
8 oz. (about 1 cup) pitted dates
1 cup raw walnuts
2/3 cup unsweetened shredded coconut
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
pinch of salt
(optional) 1/2 cup raisins
RAW CASHEW VANILLA FROSTING INGREDIENTS:

2 cups raw cashews, soaked overnight
2/3 cup coconut oil, melted
1/3 cup water (use more or less to achieve desired consistency)
1/3 cup honey
2 tsp. vanilla extract
1 Tbsp. lemon juice
pinch of salt

See full insturctions : www.gimmesomeoven.com

CHOCOLATE PEANUT BUTTER CUPCAKES

CHOCOLATE PEANUT BUTTER CUPCAKES

CHOCOLATE PEANUT BUTTER CUPCAKES

INGREDIENTS:

CUPCAKE INGREDIENTS:

1/2 cup (1 stick) butter, softened
1 1/2 cups granulated sugar
2 eggs
2 tsp. vanilla extract
1 1/2 cups all-purpose flour (I used Gold Medal)
1/2 cup unsweetened cocoa powder (I used dark chocolate cocoa powder)
1 tsp. baking soda
1/4 tsp. salt
1/2 cup buttermilk
1/2 cup coffee, lukewarm (you can use decaf coffee if desired!)
24 mini peanut butter cups, unwrapped (I used Reese’s)
(optional: melted chocolate for drizzling)
PEANUT BUTTER FROSTING INGREDIENTS:

2 cups creamy peanut butter
1/2 cup (1 stick) butter, at room temperature
2 tsp. vanilla extract
2 cups powdered sugar
1/4 tsp. salt
1/4 cup heavy cream

See full instructions : www.gimmesomeoven.com

5-INGREDIENT GRAHAM CRACKER TOFFEE

5-INGREDIENT GRAHAM CRACKER TOFFEE

5-INGREDIENT GRAHAM CRACKER TOFFEE

INGREDIENTS:

14-16 sheets of graham crackers
1 cup packed brown sugar
1 cup (2 sticks) salted butter
1 cup mini semisweet chocolate chips
1 cup chopped pecans, toasted

See full instructions : www.gimmesomeoven.com

Deep Dish Mixed Berry Skillet Pancake

Deep Dish Mixed Berry Skillet Pancake

Deep Dish Mixed Berry Skillet Pancake

Ingredients:

1 3/4 cups all-purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt, or to taste
2 large eggs
1 1/4 cups milk
1/4 cup sour cream or Greek yogurt (lite is okay)
1/4 cup canola or vegetable oil
2 cups mixed berries (if using frozen, add frozen and don’t thaw)
confectioners’ sugar for dusting, optional
maple syrup for serving

See full instructions : www.averiecooks.com

Cheesecake Lemon Bars

Cheesecake Lemon Bars

Cheesecake Lemon Bars

Ingredients

Shortbread layer
  • 1 1/2 cups (213g) all-purpose flour
  • 1/2 cup (68g) powdered sugar
  • 1/4 tsp salt
  • 3/4 cup (6 oz) unsalted butter, cold and diced into small cubes
Lemon Layer
  • 1 1/2 cups (330g) granulated sugar
  • 1 Tbsp all-purpose flour
  • 4 large eggs
  • 1/2 cup (4.6 oz) lemon juice
  • 1 1/2 Tbsp lemon zest
Cheesecake Layer
  • 2 (8 oz) packages cream cheese, softened well (but not melted)
  • 3/4 cup (165g) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup (2 oz) sour cream
Sour Cream Layer
  • 1 cup (8 oz) sour cream
  • 4 Tbsp (34g) powdered sugar

See full instructions : www.cookingclassy.com

Rabbit cookies

Rabbit cookies

Rabbit cookies

Ingredients

Cookie dough:

  • 400 g flour
  • 125 g sugar
  • 200 g butter, cold and diced
  • 1 egg
  • 1 pinch of salt

Chocolate filling:

  • 150 g dark chocolate
  • 100 g butter
  • 100 g confectioners’ sugar

Decoration (tail):

  • pink cotton candy
  • some honey, icing or melted chocolate to attach the “tail” to the cookie

See full instructions : www.larecetadelafelicidad.com