Showing posts with label Desserts. Show all posts
Showing posts with label Desserts. Show all posts


January 14, 2020
This Oreo Poke Cake is a simple dessert recipe that everybody loves! The chocolate poke cake with pudding is topped with a fluffy frosting and crushed Oreo cookies for the last word decadent treat!

If you're keen on cake, or if you're keen on Cookies n’ Cream Oreos, then you’re sure to adore this sweet combination. It’s truly the simplest of both worlds!


The pudding keeps this cake incredibly moist, while the Oreo cookies add just the proper crunch on top! The Poke Cake with Jell-O pudding may be a perfect potluck dessert, or maybe a pleasant treat to follow dinner on a special evening reception .

“Poke Cake” refers to only about any cake that's poked with the top of a wooden spoon and crammed with either pudding, Jell-O or the other sweet concoction. There are endless poke cake ideas, with flavors starting from coconut and caramel to lemon, strawberry and vanilla. This chocolate Oreo version is certainly one among the simplest poke cake recipes out there!



  • 1 (15.25 ounce) box chocolate cake mix plus ingredients called for on cake mix (eggs, oil, water)
  • 1 (3.4 ounce) box vanilla or white chocolate instant pudding mix (sugar free is fine, but either will work)
  • 2 cups cold milk
  • 1 (12 ounce) carton frozen whipped topping, thawed (I used Cool Whip Lite)
  • 10 Oreo cookies, crushed


  1. Bake cake in a 9 x 13-inch pan, according to package instructions.
  2. While cake is still warm, use the handle of a wooden spoon to poke holes all over the cake.
  3. In a medium bowl, use the pudding mix and milk to prepare the pudding according to package instructions. Spread pudding onto warm cake, using a spatula to gently push the pudding deep into each of the holes.
  4. Place cake in refrigerator to cool completely before frosting (about 2 hours).
  5. Spread whipped topping onto cooled cake and refrigerate until ready to serve. Sprinkle with crushed Oreo cookies just before serving.


January 13, 2020
These Nutella Fudge Brownies are decadent little bars with a dense brownie on rock bottom , Nutella fudge within the middle and chocolate on top. You cannot fail with this chocolatey confection!

The brownie may be a modified version of this very fashionable brownie recipe on my site. They're so loved for 2 reasons – they're tasty and that they are super easy to form . In fact not one to form things simple for myself, I made a decision to switch the brownie. The opposite one involves oil and that I decided to undertake it with butter. I also made a couple of other changes to form this brownie more fudgy and a touch less cakey.


The brownie is topped with fudge. Nutella fudge. I really like all things Nutella. It always amazes me when Nutella actually makes it into a recipe and doesn’t just land straight in my mouth on an enormous fat spoon.

The fudge is straightforward to form by combining sweetened milk , butter, chocolate and Nutella. Everything is melted and combined on the stove before being cover the brownie.



  • 1 cup sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 3/4 cup unsalted butter, melted (I use Challenge Butter)
  • 6 tbsp cocoa
  • 3/4 cup flour
  • 1/4 tsp baking powder
  • 1/4 tsp salt


  • 14 ounce can sweetened condensed milk
  • 1 1/2 cups (9 oz | 254g) chocolate chips
  • 1 cup chocolate-hazelnut spread, such as Nutella
  • 2 tablespoons unsalted butter, room temperature


  • 1 cup (6 oz | 169g) chocolate chips
  • 1 tbsp shortening


  1. Preheat oven to 350°F (176°C). Grease a 9×9 baking pan or line it with parchment paper or aluminum foil, which you can use to remove the brownies from the pan when they are done.
  2. Combine the butter, sugar and vanilla extract in a medium sized bowl.
  3. Add eggs and mix until well combined.
  4. Combine flour, cocoa, baking powder and salt in another medium sized bowl.
  5. Slowly add dry ingredients to the egg mixture until well combined.
  6. Pour the batter into the pan and spread evenly.
  7. Bake for 18-20 minutes, or until a toothpick comes out with a few moist crumbs.


  1. Combine sweetened condensed milk, butter, chocolate chips and Nutella in a metal or glass bowl. Set the bowl over a pot of simmering water.
  2. Stir mixture until everything is melted and smooth, then spread evenly over the brownies.
  3. Set brownies in refrigerator to set.
  4. Once set, add chocolate chips and shortening for topping to a microwave safe bowl. Microwave on 15 second increments until the chocolate and shortening are melted and smooth.
  5. Spread chocolate into an even layer over the fudge.
  6. The chocolate should cool quickly and become firm. Cut into bars.
  7. Store brownies in an airtight container in the refrigerator. Brownies are best for 2-3 days, but should be ok for up to 4-5 days.


January 06, 2020
Afudgy bottom layer of brownie is topped with rich and silken cheesecake, then a layer of egg-less edible cookie dough is spread on the highest and drizzled with melted chocolate. 

This is the last word cheesecake for the last word dessert lover! Brownie bottom cookie dough cheesecake deliciousness!


I mean c’mon, it’s like three desserts in one! Rich and fudgy brownies, silky cheesecake and classicly sweet cookie dough.

You’re already having an upscale piece of cookie dough cheesecake, a touch extra chocolate isn’t getting to be a drag right? plow ahead , drizzle a touch more on, it’ll be our little secret.



  • 1/3 cup milk chocolate chips
  • 1 tsp vegetable oil


  • 2 eggs
  • 1/4 cup milk
  • 1 cup all-purpose flour
  • 1 stick unsalted butter at room temperature (1/2 cup)
  • 3/4 cup semi-sweet chocolate chips
  • 1 cup granulated sugar


  • 18 oz cream cheese (2 - 8oz bricks and 1/4 of another 8oz brick), softened to room temperature
  • 3/4 cup granulated sugar
  • 3 eggs room temperature
  • 1 tsp vanilla extract
  • 1/2 cup sour cream or greek yogurt


  • 3/4 tsp vanilla extract
  • 1 cup flour
  • 1/2 tsp salt
  • 1 stick unsalted butter at room temperature (1/2 cup)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup sweetened condensed milk
  • 1 cup mini chocolate chips


  1. Preheat oven to 350 degrees F. Line bottom of a 9" springform pan with parchment paper and spray paper and sides of pan with cooking spray (I use a baking spray, but you could use regular spray and lightly dust with flour instead).
  2. In a small saucepan, melt butter and chocolate until smooth, over low heat, stirring often.
  3. Turn off heat and whisk in sugar. Set aside to cool for 5-10 minutes, stirring often.
  4. To a mixing bowl, add in melted chocolate mixture, milk and eggs, whisking quickly so the residual heat doesn't cook the eggs.
  5. Use a wooden spoon to stir in flour until just combined. Pour batter into prepared pan in an even layer, and bake for 25 minutes.


  1. Remove brownie pan from the oven and set aside.
  2. Reduce oven temperature to 325 degrees F.
  3. Using a stand mixer (or hand mixer), beat all cheesecake ingredients together until mixture is smooth. Take care not to mix too quickly, or air bubbles will form.
  4. Pour cheesecake batter over brownie layer in pan.
  5. Bake for 50 minutes, until center is slightly jiggly (or when an instant read thermometer inserted into the center reads 150.
  6. Remove from oven and cool at room temperature, with the pan on a wire rack for 30 minutes to 1 hour.
  7. Place pan in the refrigerator for 4 hours, or overnight to chill and firm up to that amazing cheesecake consistency.


  1. In a stand mixer (or hand mixer), cream together butter and both sugars on MED-HIGH speed until light and fluffy.
  2. Beat in sweetened condensed milk and vanilla extract.
  3. Beat in salt and flour. Stir in mini chocolate chips.
  4. Use an offset spatula to gently spread cookie dough over the top of the cooled cheesecake.
  5. This is done most easily when the spring has been undone and the cheesecake is free from the sides of the pan.
  6. If you can't spread the cookie dough, gently press pieces together to "spackle" the cookie dough onto the cheesecake.


  1. Microwave milk chocolate chips and vegetable oil in 30 second bursts (stirring each time), until nearly melted. Stir to melt remaining lumps.
  2. Drizzle melted chocolate over the top of the cheesecake.
  3. To slice, use a long, thin knife. Dip knife blade into very hot water, shake off excess and slice carefully. Between each slice, use a paper towel to wipe off cake crumbs and reside, then dip knife into the hot water again before slicing.


December 23, 2019
Soft cake roll crammed with light and fluffy frosting with folded mini marshmallows, drizzled with chocolate sauce and topped with more marshmallows. Perfect cake to possess with a mug of hot cocoa.

This cocoa Cake Roll may be a cake that I made for an in depth friend to require home together with her to her family. She goes through some adversity and once I asked if there was anything I could do, she said “Chocolate Cake!”


She may be a big fan of chocolate like me, so I knew immediately that it might need to be a cake. I made a decision to form it cocoa themed because it are often so comforting. The soft, moist cake, smooth frosting, and marshmallows all make it a comforting holiday dessert

After rolling the cake, I had to form it look even, so I stop small slices off of every end. I don’t think I’ve seen my little guy inhale a cake faster than that before. It really was so good and tasted a bit like hot cocoa!



  • 3 eggs
  • ¼ tsp salt
  • ⅓ cup water
  • 1 tsp vanilla extract
  • ¾ cup flour
  • 1 cup granulated sugar
  • ¼ cup unsweetened baking cocoa
  • 1 tsp baking powder
  • Unsweetened baking cocoa and powdered sugar for rolling the cake


  • 1/3 cup white granulated sugar
  • 1/2 cup marshmallow fluff
  • 8 oz cream cheese
  • 1 1/2 cups Cool Whip in tub not can
  • 1 1/2 cups mini marshmallows


  • Chocolate syrup
  • Mini marshmallows

  1. Preheat oven to 375 and line 17x11x1 pan with parchment paper and spray with cooking oil spray (make sure to get the sides too).
  2. Beat eggs with electric mixer on high speed for 5 minutes until thick and light yellow.
  3. Slowly beat in granulated sugar.
  4. Lower speed to low and add water and vanilla extract.
  5. Still on low, slowly add flour, ¼ cup cocoa, the baking powder and salt. Beat just until batter is smooth.
  6. Pour into pan and spread evenly. Bake for 7-8 minutes and do a toothpick test. Run a spatula around edges of the pan to loosen cake.
  7. Generously sprinkle a clean kitchen towel with cocoa and powdered sugar. Turn the cake pan upside down onto the towel. Carefully remove parchment paper. Trim off crusty edges if necessary.
  8. While the cake is still hot, gently roll cake with the towel from narrow end (don't make it too tight and don't press.
  9. Cool on a wire rack for at least 30 minutes.
  10. While the cake is cooling, make frosting: Beat cream cheese with sugar on medium-high for about 2 minutes, until light and smooth. Scrape sides and bottom of the bowl and add marshmallow fluff. Beat until combined. On low speed, beat in Cool Whip just until combined. Scrape sides and bottom of the bowl and add marshmallows. Fold them in with a spatula until all incorporated.
  11. Unroll cake carefully. Carefully, spread frosting all over the cake, leaving about an inch and a half one of the short ends.
  12. Carefully roll the cake back up (starting with the side that has frosting) and place cake on the serving dish seam down.
  13. Drizzle with chocolate syrup and top off with some mini marshmallows.
  14. Cover and refrigerate until ready to serve!


December 19, 2019
These amazing Healthy Carrot Cake Bites are only 27 calories each! Low-carb, vegan, paleo, keto, gluten-free, sugar-free, and oil-free! The right guilt-free treat!

These cute little bite-sized pieces of carrot-cakey heaven are the right healthy dessert for Easter or Passover!


You will love this 7-DAY VEGAN DETOX hotel plan that’s complete with 21 simple & delicious recipes, grocery list, and meal prep schedule! All recipes are gluten-free and contain no added sugar!

These Healthy Carrot Cake Bites also are beyond easy to make! All you've got to try to to is combine all of the ingredients during a bowl.



  • 1/2 cup  coconut flour
  • 1/2 tsp  vanilla extract
  • 1 tsp cinnamon
  • 1/2 cup + 1 Tbsp water
  • 2 Tbsp unsweetened applesauce
  • 4 Tbsp granulated Lakanto Monk Fruit Sweetener  (use discount code ANNIE for 20% off!)
  • 1 medium carrot (60-70g), finely chopped or shredded
  • 4 Tbsp reduced fat shredded coconut


  1. Combine coconut flour, water, applesauce, and vanilla extract in large mixing bowl, and stir.
  2. Add in cinnamon, Lakanto, and shredded carrots to bowl, and stir to combine.
  3. Refrigerate dough for 15 minutes.
  4. Place shredded coconut in small bowl.
  5. After 15 minutes, remove dough from fridge and roll into 15 equal-sized cake balls. Roll each ball in shredded coconut until evenly coated.
  6. Store in refrigerator for up to a week.


December 17, 2019
A tart apple can work well during this sweet cookies instruction. I used a eating apple apple, however Honeycrisp would even be nice in these cookies.

The cookie itself is soft and a touch cake-like. It pairs absolutely with the icing and fresh cooked pecans.


Don’t let pumpkin steal the spotlight this fall. Instead, strive these delicious sweet cookies for a novel treat that’s explosive with seasonal flavors.

I love apples, and that I particularly love mistreatment them in fall baking recipes like these sweet cookies!



  • 1 egg
  • ½ cup apple juice
  • 2 ½ cups all purpose-flour
  • ½ cup butter, softened
  • 1 ¼ cups packed brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon apple pie spice
  • ¼ teaspoon salt
  • 1 large tart apple, peeled and coarsely shredded


  • 3 tablespoons apple juice
  • ½ cup packed brown sugar
  • 3 tablespoons butter
  • 2 ⅔ cups powdered sugar
  • ½ cup finely chopped pecans, toasted


  1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
  2. In a large bowl beat the butter until smooth, about 45 seconds. Add the brown sugar, baking soda, apple pie spice and the salt. Beat on medium speed until well blended. Add the egg and beat just until combined. On low speed beat in the ½ cup apple juice. Beat in the flour until well blended. Stir in the apple.
  3. Drop by rounded tablespoons 3 inches apart onto the cookie sheet. Bake for 8 to 10 minutes or until edges are light brown. The tops will look under baked. Allow to cool on the cookie sheet for 3 to 4 minutes before transferring to a wire rack to cool.
  1. Over medium heat, cook and stir the ½ cup brown sugar, butter, and the apple juice until the sugar is dissolved and the butter is completely melted, remove from the heat. Whisk in the powdered sugar gradually, working quickly. Use the frosting immediately, if it begins to harden stir in hot water a teaspoon at a time until the desired consistency is reached.
  2. Frost cooled cookies, sprinkle with pecans.


December 17, 2019
Mini Turtle Cheesecakes feature a thick cracker crust, vanilla cheesecake filling, and ar flat-top with caramel, cooked pecans, and chocolate!

I hope it had been stuffed with the foremost glorious food you’ve devoured in a very whereas. Or, at the terribly least, sensible company! Between testing out Thanksgiving recipes to share with you, Friendsgiving, and multiple Thanksgivings with completely different elements of the family, I even have actually had my fair proportion of Thanksgiving food!


Mini Turtle Cheesecakes Tips
  • I used this mini cheesecake pan. The bottoms ar removeable a bit like a springform or tart pan thus you'll kick off every cheesecake and keep it dead in considerateness. If you don’t have a mini cheesecake pan, you may use a quick bread tin. simply make certain to line it with slippery  paper or foil liners, otherwise the cracker crust may crumble and also the cheesecake may stick once you attend take away them.
  • These babies ar flat-top with caramel sauce, I like preserved caramel. I even have a full bit-by-bit video tutorial on creating do-it-yourself caramel here. to form the direction easier, you'll in fact use boughten. simply make certain it’s high quality! i really like monger Joe’s preserved Caramel sauce.
  • Keep the cheesecakes well chilled till serving that the caramel doesn’t run an excessive amount of.


For the crust:

  • 1 sleeve (9 cookies, 4.8 ounces) graham crackers
  • 3 tablespoons (1.5 ounces) unsalted butter, melted

For the filling:

  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup heavy cream
  • 1/4 teaspoon fine salt
  • 1/2 teaspoon ground cinnamon
  • 12 ounces cream cheese, at room temperature
  • 1 large egg

For the topping:

  • 1/2 cup pecans, chopped and toasted
  • 1/2 cup semisweet chocolate chips
  • Salted caramel sauce, homemade or store-bought

Make the crust:

  1. Preheat the oven to 350°F. Lightly grease a 12 cup mini cheesecake pan with nonstick spray.
  2. Place the graham crackers in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened. Divide the mixture among the cavities of the cheesecake pan, about 1 heaping tablespoon in each. Firmly press into the bottom of each cavity (a shot glass or other small object makes easy work of this).
  3. Bake the crusts for 5 minutes, or until fragrant. Remove from oven and reduce temperature to 325°F.

Make the filling:

  1. In a large bowl, use an electric mixer to beat the cream cheese and sugar on medium-high speed until smooth and fluffy. Add the vanilla, cream, salt, and cinnamon and beat until smooth. Add the egg and beat until just combined. Divide the mixture among each cavity.
  2. Bake for about 18 minutes, or until set. Let cool to room temperature. Cover with plastic wrap and let chill for at least 3 hours or overnight. At this point the cheesecakes can be stored in an airtight container in the fridge for up to 3 days.

Make the topping:

  1. Once chilled, top each cheesecake with a spoonful of caramel sauce, just enough to cover but not too much that it completely overflows. Press pecans into the caramel.
  2. Place the chocolate chips in a small heatproof bowl and microwave in 20 second bursts, stirring between bursts, until melted. Transfer to a small ziptop bag and snip a small hole in one corner. Drizzle the chocolate over the caramel and pecans. Return to the fridge to chill until ready to serve.

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