Lemon Poppyseed Sheet Cake – bright, soft, and slightly tangy but mostly sweet with a delicate crunch from the poppy seeds, paired deliciously with a tangy lemon glaze. Perfect for brunch, gatherings, or a light dessert.

One thing about me is a love lemon-flavored anything and everything. I love lemon. There’s nothing better. Luckily, my kids got the same lemon-loving gene. 

My 2 year old, when he was about 6 months, we tried giving him lemon to see if he’d react funny to the tartness. He made no face, just kept eating it up.

Now my newest one, who’s about 7 months old, did the same thing. Even tried eating the pulp straight off.

So I know I’ll never have to fight them to try my lemon-flavored desserts, and hey if they don’t like it, then more for me.

Except, of course, they loved this sheet cake.

Lemon Poppyseed Sheet Cake

• 2 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 2 tbsp poopy seeds
• 1/2 cup buttermilk, room temperature
• 2 lemons, zest and juice
• 2 cups sugar
• 1 cup unsalted butter (2 sticks), softened
• 3 eggs
• 2 tsp vanilla

For The Glaze :

• 1/2 cup unsalted butter (1 stick)
• 1/4 cup milk
• 1 lemon, juice and zest
• 2 tsp poppy seeds
• 1/2 tsp vanilla
• pinch of salt
• 4 cups powdered sugar

Preheat the oven to 350 degrees and spray a cookie sheet with nonstick spray. Set aside.

In a medium bowl, combine the flour, baking powder, salt, and poppy seeds. In a separate bowl, combine the lemon juice and buttermilk.

Using a stand mixer or handheld mixer, combine the sugar, lemon zest and butter and beat for about 1 minute until creamy. Beat in one egg at a time, then the vanilla, Making sure to scrape the sides and bottom of the bowl. 

Reduce the speed of the mixer and alternate between adding in the flour and buttermilk mixture until fully combined.

Transfer the batter to the prepared cookie sheet and spread evenly. Bake for 18-20 minutes, until a toothpick comes out clean. Allow to cool completely before glazing.

T make the glaze, warm the butter and milk in a small saucepan over medium heat. Once it reaches a simmer, turn off the heat and whisk in the lemon juice, poppy seeds, vanilla and salt. Add in the powdered sugar and whisk until smooth. Immediately pour ver the cake, using a spatula to spread it out evenly. Let rest until set, about 10 minutes.

Yield: 16 servings

Lemon Poppyseed Sheet Cake

Print

Prep Time 15 minutes

Cook Time 20 minutes

Additional Time 30 minutes

Total Time 1 hour 5 minutes

Ingredients

• 2 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 2 tbsp poopy seeds
• 1/2 cup buttermilk, room temperature
• 2 lemons, zest and juice
• 2 cups sugar
• 1 cup unsalted butter (2 sticks), softened
• 3 eggs
• 2 tsp vanilla
• For The Glaze :
• 1/2 cup unsalted butter (1 stick)
• 1/4 cup milk
• 1 lemon, juice and zest
• 2 tsp poppy seeds
• 1/2 tsp vanilla
• pinch of salt
• 4 cups powdered sugar

Instructions

1. Preheat the oven to 350 degrees and spray a cookie sheet with nonstick spray. Set aside.
2. In a medium bowl, combine the flour, baking powder, salt, and poppy seeds. In a separate bowl, combine the lemon juice and buttermilk.
3. Using a stand mixer or handheld mixer, combine the sugar, lemon zest and butter and beat for about 1 minute until creamy. Beat in one egg at a time, then the vanilla, Making sure to scrape the sides and bottom of the bowl. Reduce the speed of the mixer and alternate between adding in the flour and buttermilk mixture until fully combined.
4. Transfer the batter to the prepared cookie sheet and spread evenly. Bake for 18-20 minutes, until a toothpick comes out clean. Allow to cool completely before glazing.
5. To make the glaze, warm the butter and milk in a small saucepan over medium heat. Once it reaches a simmer, turn off the heat and whisk in the lemon juice, poppy seeds, vanilla and salt. Add in the powdered sugar and whisk until smooth. Immediately pour ver the cake, using a spatula to spread it out evenly. Let rest until set, about 10 minutes.

 

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 713Total Fat: 21gSaturated Fat: 12gUnsaturated Fat: 8gCholesterol: 86mgSodium: 188mgCarbohydrates: 127gFiber: 1gSugar: 95gProtein: 6g

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Strawberry Cheesecake Bites – experience cheesecake in one bite with fresh strawberries, halved and topped with a smooth, creamy no-bake cheesecake dip, paired with graham cracker dust or sprinkles.

It’s officially spring y’all! The season of flowers, fresh fruit, and good food!

It’s starting to get warm here in GA, and by warm, I mean hot AND humid! It is nice to step outside and get to experience the birds chirping, the trees and grass turning greener. I’m so excited its about to be strawberry season that I’m celebrating early with these Strawberry Cheesecake Bites!! 

These are super simple to make and so refreshing and yummy!

My friend gave me the idea for these, and its basically like a healthier cheesecake, well not really, but its a good balance. The strawberry is the crust, then you have the cheesecake filling, then eat it like that or dust it with graham crackers, sprinkles, chocolate chips, the choices are endless.

Strawberry Cheesecake Bites

• 5-10 strawberries, halved
• 8 oz block of cream cheese, softened
• 1 cup of powdered sugar
• 1 tsp of vanilla extract
• toppings : graham crackers, oreos, nilla wafers, chocolate chips, sprinkles

Wash, dry and cut the strawberries in half. Set aside.

Using a stand mixer and hand mixer, beat the softened cream cheese and vanilla extract for about a minute until completely combined, about 1 minute. Add in the powdered sugar and beat again for about 2-3 minutes, until completely smooth and creamy.   

Using a spoon, spoon the cheesecake filling onto the cut strawberry halves, there may be some leftover filling. Top with graham cracker dust, crushed oreos, sprinkles, or chocolate chips.

Strawberry Cheesecake Bites

Print

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

• 5-10 strawberries, halved
• 8 oz block of cream cheese, softened
• 1 cup of powdered sugar
• 1 tsp of vanilla extract
• toppings : graham crackers, oreos, nilla wafers, chocolate chips, sprinkles

Instructions

1. Wash, dry and cut the strawberries in half. Set aside.
2. Using a stand mixer and hand mixer, beat the softened cream cheese and vanilla extract for about a minute until completely combined, about 1 minute. Add in the powdered sugar and beat again for about 2-3 minutes, until completely smooth and creamy.   
3. Using a spoon, spoon the cheesecake filling onto the cut strawberry halves, there may be some leftover filling. Top with graham cracker dust, crushed oreos, sprinkles, or chocolate chips.

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Strawberry White Chocolate Crinkle Cookies – soft, chewy, fluffy cookies made using strawberry flavored cake mix as a base for a light and sweet flavor and smooth white chocolate to balance it out. 

One of my favorite kind of cookies is a cake mix cookie. Whenever I need a fix for my sweet tooth or the kids want something sweet and fast, cake mix cookies are the way to go. 

Especially if its after dinner and the dishes are washed and the counters are clean, the kitchen is closed. So This recipe is something simple and won’t make to much of a mess to clean up.

Now it’s almost spring time and I wanted to play around with flavors that I can make for Easter coming up. I looked in my pantry and desperately needed to go grocery shopping, but what I did have was some strawberry cake mix that I bought who knows when, and some white chocolate bark. 

About 20 minutes later, Strawberry White Chocolate Crinkle Cookies were born!

Strawberry White Chocolate Crinkle Cookies

• 1 box of Strawberry cake mix
• 2 eggs
• 6 tbsps melted butter
• 1/2 cup of white chocolate chips or chopped white chocolate bark
• 1/2 cup of powdered sugar

Preheat the oven to 375 degrees.

In a large mixing bowl, combine the cake mix, eggs, and butter together. Fold in the white chocolate. 

Roll the dough into evenly sized balls, about 1 inch in size. Toss the dough balls in powdered sugar, making sure the dough is completely covered. Place on a lightly greased or parchment paper lined cookie sheet about 2 inches apart.

Bake for 12 minutes. Once finished, let cook for about 5 minutes on the cookie sheet before removing them to cool completely on a cooling rack. 

Serve and enjoy! We ate them while they were still a little warm and they warm amazing!

Yield: 24 cookies

Strawberry White Chocolate Crinkle Cookies

Print

Prep Time 5 minutes

Cook Time 12 minutes

Additional Time 5 minutes

Total Time 22 minutes

Ingredients

• 1 box of Strawberry cake mix
• 2 eggs
• 6 tbsps melted butter
• 1/2 cup of white chocolate chips or chopped white chocolate bark
• 1/2 cup of powdered sugar

Instructions

1. Preheat the oven to 375 degrees.
2. In a large mixing bowl, combine the cake mix, eggs, and butter together. Fold in the white chocolate. 
3. Roll the dough into evenly sized balls, about 1 inch in size. Toss the dough balls in powdered sugar, making sure the dough is completely covered. Place on a lightly greased or parchment paper lined cookie sheet about 2 inches apart.
4. Bake for 12 minutes. Once finished, let cook for about 5 minutes on the cookie sheet before removing them to cool completely on a cooling rack. 

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 102Total Fat: 6gSaturated Fat: 3gUnsaturated Fat: 2gCholesterol: 28mgSodium: 46mgCarbohydrates: 12gFiber: 0gSugar: 11gProtein: 1g

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Photo Credit: chocolatechocolateandmore.com

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Classic Buttermilk Pie – What’s a better dish to bring to the holiday dessert table than a homemade-filled-with-love pie?

So I’m not going to lie. Before making this buttermilk pie, I had never had buttermilk pie before. 

My fiance Kal asked me to make one for Thanksgiving and I had to google what it was.

Honestly, I thought it was going to be a pie I didn’t like, but I was wrong. It’s so good, creamy and sweet!

Classic Buttermilk Pie

• 1/2 cup unsalted butter, softened (1 stick)
• 2 cups granulated sugar
• 3 large eggs
• 1 cup buttermilk
• 1/3 cup all purpose flour
• 1 tbsp vanilla extract
• 1/4 tsp salt
• 1/4 tsp nutmeg
• 1 prepared deep dish pie crust, unbaked 
• whipped cream, to garnish (optional)

Preheat the oven to 350 degrees. Gather all the ingredients, as well as the prepared unbaked pie crust.

Using a stand mixer or handheld mixer, beat the softened butter and sugar together.Add in the eggs and buttermilk and beat until completely mixed together. 

Mix in the flour, vanilla extract, salt, and nutmeg. The batter should be a thick and creamy liquid. 

Pour the pie batter into the unbaked pie dish and bake for 1 hour. Let cool completely before cutting. The pie should be baked all the way through, the top golden brown, and should be thick and creamy but not liquidy. 

Garnish with some whipped cream, homemade or store bought, and enjoy!

Now normally I would make everything completely comemade, including the pie crust and buttermilk, but this time I jsut didn’t have the time since I was making it for our Thanksgiving dinner.

I might try to make my own Pie crust recipe soon though so be on the lookout for that! *winky face*

This pie really did surprise me in the best way, and it’ll be the best addition to your holiday gathering that is sure to impress everyone! 

Yield: 12 slices

Classic Buttermilk Pie

Print

Ingredients

• 1/2 cup unsalted butter, softened (1 stick)
• 2 cups granulated sugar
• 3 large eggs
• 1 cup buttermilk
• 1/3 cup all purpose flour
• 1 tbsp vanilla extract
• 1/4 tsp salt
• 1/4 tsp nutmeg
• 1 prepared deep dish pie crust, unbaked 
• whipped cream, to garnish (optional)

Instructions

1. Preheat the oven to 350 degrees. Gather all the ingredients, as well as the prepared unbaked pie crust.
2. Using a stand mixer or handheld mixer, beat the softened butter and sugar together.Add in the eggs and buttermilk and beat until completely mixed together.  Mix in the flour, vanilla extract, salt, and nutmeg. The batter should be a thick and creamy liquid. 
3. Pour the pie batter into the unbaked pie dish and bake for 1 hour. Let cool completely before cutting. The pie should be baked all the way through, the top golden brown, and should be thick and creamy but not liquidy. Garnish with whipped cream.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 458Total Fat: 27gSaturated Fat: 17gUnsaturated Fat: 11gCholesterol: 114mgSodium: 284mgCarbohydrates: 51gFiber: 0gSugar: 44gProtein: 3g

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Cranberry White Chocolate Oatmeal Cookies – an oatmeal cookie base with sweet goodness from the white chocolate chips and a tangy sour from the cranberries.

Tis the season to play around the kitchen and make new cookies for Santa…

These cookies remind me of another recipe we make around the holidays that I grew up making with my sweet Granny, Granny’s Cranberry Apple Pecan Casserole.

These cookies definitely brought a smile to my face because I thought of her and all the good times we had in the kitchen growing up. Times where she showed me how to correctly measure flour using a butter knife to level it out, and how to use an old fashioned apple peeler. 

I hope making these cookies this holiday season will bring smiles to your beautiful faces and helps you create happy memories with your loved ones for you to look back on!

I’m proud of these cookies. They turned out so good and delicious!

Cranberry White Chocolate Oatmeal Cookies

• 1 cup unsalted butter, softened (2 sticks)
• 1/2 cup granulated sugar
• 1 cup tightly packed brown sugar
• 2 large eggs
• 1 tbsp vanilla extract
• 1 1/2 cups all purpose flour
• 1/2 tsp salt
• 1 tsp baking soda
• 2 tsp cinnamon
• 1 tsp nutmeg
• 3 cups old fashioned oats
• 2 cups cranberries
• 1 cup white chocolate chips

Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper and set aside.

In a large bowl, combine the butter and sugars. Add in the eggs and vanilla.

In a separate bowl, whisk together the flour, salt, baking soda, cinnamon, nutmeg, and old fashioned oats.

Mix the dry ingredients into the wet ingredients until completely mixed together.

Spoon into about 2 tbsp sized balls of dough, then place on to a baking sheet evenly spread out. Bake for 12-14 minutes. Let cool on the cookie sheet for about 10 minutes then transfer to a wire cooling rack to finish cooling.

• Yield: 36 cookies

  Cranberry White Chocolate Oatmeal Cookies

  

  Print

  Prep Time 10 minutes

  Cook Time 13 minutes

  Additional Time 10 minutes

  Total Time 33 minutes

  Ingredients

  • 1 cup unsalted butter, softened (2 sticks)
  • 1/2 cup granulated sugar
  • 1 cup tightly packed brown sugar
  • 2 large eggs
  • 1 tbsp vanilla extract
  • 1 1/2 cups all purpose flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 3 cups old fashioned oats
  • 2 cups cranberries
  • 1 cup white chocolate chips

  Instructions

  1. Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper and set aside.
  2. In a large bowl, combine the butter and sugars. Add in the eggs and vanilla. In a separate bowl, whisk together the flour, salt, baking soda, cinnamon, nutmeg, and old fashioned oats. Mix the dry ingredients into the wet ingredients until completely mixed together.
  3. Spoon into about 2 tbsp sized balls of dough, then place on to a baking sheet evenly spread out. Bake for 12-14 minutes. Let cool on the cookie sheet for about 10 minutes then transfer to a wire cooling rack to finish cooling.

  Nutrition Information:

  Yield:

  36

  Serving Size:

  1
  Amount Per Serving: Calories: 256Total Fat: 9gSaturated Fat: 5gUnsaturated Fat: 4gCholesterol: 27mgSodium: 130mgCarbohydrates: 38gFiber: 3gSugar: 15gProtein: 5g

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Espresso Brownies – gooey, fudgey brownies with espresso to elevate the chocolate goodness, and a creamy espresso topping.

The first time I made these, I was making them for my good friend who wanted them for a Thanksgiving dessert. Well I made them and lets just say, I put the topping on way to soon, the brownies hadn’t finished cooling, the topping melted. 

So when I cut into it, it looked like really soupy, soggy, melted brownies. 

She still took it bc she said it still tasted good, but to me it just didn’t look pretty. So I made it again, and this time, was patient and let them cool completely.

And they turned out so so so good.

Espresso Brownies

• 1 cup unsalted butter, melted
• 1/2 cup cocoa powder
• 2 cups all purpose flour
• 2 cups granulated sugar
• 4 eggs
• 1 tbsp vanilla
• 1/4 cup espresso powder
• 1/4 tsp baking powder

Whipped Topping :

• 2 cups heavy whipping cream
• 1/2 cup powdered sugar
• 1 tbsp vanilla
• 2 tbsps espresso powder

Preheat the oven to 350 degrees and line an 8×8 brownie pan with parchment paper.

In a large bowl, combine the butter, cocoa powder, sugar, eggs, and vanilla. Add in the flour, espresso powder, and baking powder. Pour the batter into the line baking pan and bake for 22-26 minutes. The longer it bakes, the more done the brownies will be. For a more fudgey brownie, bake closer to 22 minutes. For a more cakey brownie, bake closer to 26 minutes.

I baked mine for about 25 minutes, and they still came out deliciously fudgey.

Once finished baking, let cool completely in the pan before frosting.

To make the whipped topping, use a stand mixer or handheld mixer to whip together the heavy whipping cream, powdered sugar, vanilla, and espresso powder until it forms a stiff peak. 

Once the brownies are cool, spread the whipped topping onto the brownies evenly across the top. Garnish with a sprinkle of espresso powder then serve!

Yield: 12 brownies

Espresso Brownies

Print

Prep Time 10 minutes

Cook Time 26 minutes

Additional Time 30 minutes

Total Time 1 hour 6 minutes

Ingredients

Brownies

Toggle ingredient group

• 1 cup unsalted butter, melted
• 1/2 cup cocoa powder
• 2 cups all purpose flour
• 2 cups granulated sugar
• 4 eggs
• 1 tbsp vanilla
• 1/4 cup espresso powder
• 1/4 tsp baking powder

Whipped topping

Toggle ingredient group

• 2 cups heavy whipping cream
• 1/2 powdered sugar
• 1 tbsp vanilla
• 2 tbsp espresso powder

Instructions

1. Preheat the oven to 350 degrees and line an 8x8 brownie pan with parchment paper.
2. In a large bowl, combine the butter, cocoa powder, sugar, eggs, and vanilla. Add in the flour, espresso powder, and baking powder. Pour the batter into the line baking pan and bake for 22-26 minutes. The longer it bakes, the more done the brownies will be. For a more fudgey brownie, bake closer to 22 minutes. For a more cakey brownie, bake closer to 26 minutes.
3. Once finished baking, let cool completely in the pan before frosting.
4. To make the whipped topping, use a stand mixer or handheld mixer to whip together the heavy whipping cream, powdered sugar, vanilla, and espresso powder until it forms a stiff peak. 
5. Once the brownies are cool, spread the whipped topping onto the brownies evenly across the top. Garnish with a sprinkle of espresso powder then serve!

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 682Total Fat: 35gSaturated Fat: 21gUnsaturated Fat: 14gCholesterol: 153mgSodium: 182mgCarbohydrates: 82gFiber: 3gSugar: 44gProtein: 10g

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Caramel Tres Leches Cake – a spongey cake that soaked in a sweet 3-milk mixture with a homemade caramel mixed into the cake batter, the milk soak, and topping off the whipped cream.

My fiance Kal’s birthday was the other day and I surprised him with this delicious homemade Caramel Tres Leches Cake as his birthday cake. 

He’s never been one to eat too much cake, especially not chocolate cake, but everytime we go to Publix, he goes to the bakery looking for their tres leches cake. 

So I knew a homemade tres leches cake would be the way to go to celebrate his birthday.

Caramel Tres Leches Cake

Cake :

• 1 1/2 cups all-purpose flour
• 1/2 tsp salt
• 1 1/2 tsp baking powder
• 5 large eggs
• 1 cup granulated sugar
• 1/2 cup butter, softened (1 stick)
• 1/4 cup of caramel (homemade or store bought)
• 1 tbsp vanilla

Milk soak :

• 12 oz can of evaporated milk
• 14 oz can of sweetened condensed milk
• 1 1/4 cup of heavy whipping cream
• 1/2 cup of caramel (homemade or store bought)

Topping : 

• 2 cups heavy whipping cream 
• 1/2 cup of powdered sugar
• 1/2 cup of caramel (homemade or storebought)

Preheat the oven to 350 degrees and grease a 9×13 pan.

To make a homemade caramel sauce, heat 1 1/2 cups of sugar in a medium sized saucepan on low heat. Once the sugar is fully melted, add in 1 stick of unsalted butter. Stir on the low heat until the butter is fully incorporated. Remove from heat and add in 1/2 cup of heavy cream and stir until combined and the mixture is smooth. Stir in about 2 tsps of salt and let cool.

In a large bowl, combine the flour, salt, and baking powder. Set aside.

In a stand mixer, beat the eggs, butter and sugar for about 2 minutes, until light and fluffy. Add in the caramel and vanilla and mix until fully combined. Mix in the flour mixture.

Pour into the prepared 9×13 pan, bake for 22.26 minutes or until a toothpick comes out clean. Let the cake cool in the pan while preparing the milk soak and topping.

In a large bowl, whisk the evaporated milk, sweetened condensed milk, heavy whipping cream, and caramel sauce. Poke holes in the cake using a straw about 1 inch away from each other so the milk can easily soak into the cake. Pour the milk soak all over the cake. 

For the whipped topping, use a stand mixer or hand mixer to whip the heavy whipping cream and powdered sugar together for about 2 minutes on a high speed until a stiff peak forms. Once the milk has soaked into the cake, spread the whipped topping on top of the cake. Drizzle the caramel sauce on top. 

Refrigerate the cake for about an hour, then it’s ready to serve!

Caramel Tres Leches Cake

Print

Prep Time 30 minutes

Cook Time 26 minutes

Additional Time 1 hour

Total Time 1 hour 56 minutes

Ingredients

Caramel Cake

Toggle ingredient group

• 1 1/2 cups all purpose flour
• 1/2 tsp salt
• 1 1/2 tsp baking powder
• 5 large eggs
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/4 cup caramel sauce
• 1 tbsp vanilla

Milk soak

Toggle ingredient group

• 12 oz can evaporated milk
• 14 oz can sweetened condensed milk
• 1 1/4 cup heavy whipping cream
• 1/2 cup caramel sauce

Topping

Toggle ingredient group

• 2 cups heavy whipping cream
• 1/2 cup powdered sugar
• 1/2 cup caramel sauce

Caramel

Toggle ingredient group

• 1 1/2 cups sugar
• 1/2 cup unsalted butter
• 1/2 cup heavy whipping cream
• 2 tsp salt

Instructions

1. Preheat the oven to 350 degrees and grease a 9x13 pan.
2. To make a homemade caramel sauce, heat 1 1/2 cups of sugar in a medium sized saucepan on low heat. Once the sugar is fully melted, add in 1 stick of unsalted butter. Stir on the low heat until the butter is fully incorporated. Remove from heat and add in 1/2 cup of heavy cream and stir until combined and the mixture is smooth. Stir in about 2 tsps of salt and let cool.
3. In a large bowl, combine the flour, salt, and baking powder. Set aside. In a stand mixer, beat the eggs, butter and sugar for about 2 minutes, until light and fluffy. Add in the caramel and vanilla and mix until fully combined. Mix in the flour mixture. Pour into the prepared 9x13 pan, bake for 22.26 minutes or until a toothpick comes out clean. Let the cake cool in the pan while preparing the milk soak and topping.
4. In a large bowl, whisk the evaporated milk, sweetened condensed milk, heavy whipping cream, and caramel sauce. Poke holes in the cake using a straw about 1 inch away from each other so the milk can easily soak into the cake. Pour the milk soak all over the cake. 
5. For the whipped topping, use a stand mixer or hand mixer to whip the heavy whipping cream and powdered sugar together for about 2 minutes on a high speed until a stiff peak forms. Once the milk has soaked into the cake, spread the whipped topping on top of the cake. Drizzle the caramel sauce on top. 
6. Refrigerate the cake for about an hour, then it's ready to serve!

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 467Total Fat: 27gSaturated Fat: 17gUnsaturated Fat: 11gCholesterol: 135mgSodium: 321mgCarbohydrates: 47gFiber: 1gSugar: 26gProtein: 8g

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The post Caramel Tres Leches Cake appeared first on Chocolate Chocolate and More!.

 Pumpkin Spice Snickerdoodles – a fall twist on the class snickerdoodle cookie, a yummy pumpkin flavored soft and buttery cookie coated in cinnamon sugar.

I asked my fiance Kal what kind of cookie I should add to my list of fall desserts to make and he begged for a snickerdoodle cookie. To be fair, hes been asking me to make snickerdoodles all year long. Todays his lucky day that I decided to make a yummy fall snickerdoodle since I needed to used up this can of pumpkin.

This batch makes 20 snickerdoodles, and I woke up this morning to there only being 8 left…I made these yesterday LOL!

Pumpkin Spice Snickerdoodles

• 1 stick of unsalted butter, melted
• 1/2 cup of granulated white sugar
• 1/2 of packed brown sugar
• 1/4 cup of pumpkin puree
• 1 large egg yolk
• 2 tsps vanilla
• 1 1/2 cups all purpose flour
• 1 tbsp pumpkin pie spice
• 1 1/2 tsp baking powder
• 1/2 teaspoon salt
• 1/4 cup sugar and 2 tsp cinnamon for cinnamon sugar mixture

Preheat the oven to 350 degrees.

In a large bowl, combine the sugars and melted butter. Add in the pumpkin, egg yolk, and vanilla.

In a separate bowl, whisk together the flour, pumpkin pie spice, bakind powder, and salt. Slowly add the flour mixture into the dough and mix until fully combined. Cover the dough with cling wrap, then refridgerate for 45 minutes.

Roll the dough into 1 1/2 tsp sied balls, and coat them in cinnamon sugar. Place evenly on a baking sheet and bake for 10-12 minutes. Let cool for about 5 minutes on cookie sheet then transfer to a wire cooling rack to cool the rest of the way.

In my kitchen, sometimes we like to make things from scratch. That includes pumpkin puree! It was so simple and since we always buy pumpkins this time of year anyways it ensures it doesn’t go to waste! You can also make pumpkin seeds out of it too for a yummy kind of healthy snack.

Yield: 20 cookies

Pumpkin Spice Snickerdoodles

Print

Prep Time 55 minutes

Cook Time 12 minutes

Additional Time 5 minutes

Total Time 1 hour 12 minutes

Ingredients

• 1 stick of unsalted butter, melted
• 1/2 cup of granulated white sugar
• 1/2 of packed brown sugar
• 1/4 cup of pumpkin puree
• 1 large egg yolk
• 2 tsps vanilla
• 1 1/2 cups all purpose flour
• 1 tbsp pumpkin pie spice
• 1 1/2 tsp baking powder
• 1/2 teaspoon salt
• 1/4 cup sugar and 2 tsp cinnamon for cinnamon sugar mixture

Instructions

1. Preheat the oven to 350 degrees.
2. In a large bowl, combine the sugars and melted butter. Add in the pumpkin, egg yolk, and vanilla.
3. In a separate bowl, whisk together the flour, pumpkin pie spice, baking powder, and salt. Slowly add the flour mixture into the dough and mix until fully combined. Cover the dough with cling wrap, then refridgerate for 45 minutes.
4. Roll the dough into 1 1/2 tsp sized balls, and coat them in cinnamon sugar. Place evenly on a baking sheet and bake for 10-12 minutes. Let cool for about 5 minutes on cookie sheet then transfer to a wire cooling rack to cool the rest of the way.

Nutrition Information:

Yield:

20

Serving Size:

1
Amount Per Serving: Calories: 117Total Fat: 1gSaturated Fat: 1gUnsaturated Fat: 1gCholesterol: 11mgSodium: 110mgCarbohydrates: 24gFiber: 1gSugar: 10gProtein: 2g

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Pumpkin Patch Brownies – make this cute and tasty pumpkin patch on top of these delicious brownies!

This was such a fun recipe to create! It’s a perfect thing to have your littles help you with. They can help mix the brownie batter, they can put the little pumpkins on top, and theyb can even help you make the “grass” with the frosting!

Pumpkin Patch Brownies

• 1 cup of sugar
• 2 eggs
• 1/4 cup of unsalted butter, melted (1/2 stick)
• 1 tbsp vanilla 
• 1/3 cup of all purpose flour
• 1/2 cup of unsweetened cocoa powder
• 1/4 tsp of baking powder
• pinch of salt

Frosting

• 1/2 stick of butter
• 1 cup of powdered sugar
• splash of vanilla
• green food coloring

Preheat the oven to 350 degrees and line an 8×8 pan with parchment paper.

In a mixing bowl, combine the sugar, eggs, butter, and vanilla. In a separate bowl, mix together the flour, cocoa powder, baking powder, and salt. 

Combine the dry ingredients with the wet ingredient until well completely mixed together.

Pour into the lined 8×8 pan, using a spatula to spread the batter out evenly. Bake for 20-22 minutes, or until a toothpick comes out clean.

Remove from the oven and allow to cool completely before decorating.

For the frosting, Whip the butter, powdered sugar, vanilla, and green food coloring using a stand mixer or handheld mixer for about 5 minutes to create a buttercream frosting. You’ll have to eyeball the amount of food coloring until you get the desired green color.

You can use professional cake frosting tools or you can just use a plastic baggie with a hole cut in the corner. Place little dots of frosting where you plan to put the pumpkins, then place the pumpkins on those dots. Then, pipe the frosting into little grass pieces or leaves right next to the pumpkins. 

Once all the pumpkins have grass, you’re done! Time to enjoy with the little ones!

Pumpkin Patch Brownies

Print

Prep Time 15 minutes

Cook Time 22 minutes

Additional Time 30 minutes

Total Time 1 hour 7 minutes

Ingredients

• 1 cup of sugar
• 2 eggs
• 1/4 cup of unsalted butter, melted (1/2 stick)
• 1 tbsp vanilla 
• 1/3 cup of all purpose flour
• 1/2 cup of unsweetened cocoa powder
• 1/4 tsp of baking powder
• pinch of salt
• 1/2 stick of butter, softened
• 1 cup of powdered sugar
• splash of vanilla
• green food coloring

Instructions

1. Preheat the oven to 350 degrees and line an 8x8 pan with parchment paper.
2. In a mixing bowl, combine the sugar, eggs, butter, and vanilla. In a separate bowl, mix together the flour, cocoa powder, baking powder, and salt.  Combine the dry ingredients with the wet ingredient until well completely mixed together. Pour into the lined 8x8 pan, using a spatula to spread the batter out evenly. Bake for 20-22 minutes, or until a toothpick comes out clean. Remove from the oven and allow to cool completely before decorating.
3. For the frosting, Whip the butter, powdered sugar, vanilla, and green food coloring using a stand mixer or handheld mixer for about 5 minutes to create a buttercream frosting. You'll have to eyeball the amount of food coloring until you get the desired green color. You can use professional cake frosting tools or you can just use a plastic baggie with a hole cut in the corner. Place little dots of frosting where you plan to put the pumpkins, then place the pumpkins on those dots. Then, pipe the frosting into little grass pieces or leaves right next to the pumpkins. 
4. Once all the pumpkins have grass, you're done! Time to enjoy with the little ones!

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 215Total Fat: 5gSaturated Fat: 2gUnsaturated Fat: 2gCholesterol: 33mgSodium: 46mgCarbohydrates: 40gFiber: 2gSugar: 31gProtein: 3g

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Boozy Coffee Cocktail – a fun boozy and creamy latte that you drink at night instead in the morning!

Relax after dinner with this sweet and creamy boozy drinky drink that has the perfect amount of tasty liquor to help you unwind but with the taste of a perfect iced latte!

One of the things I like to experiment with in the kitchen in liquor. Moms favorite was Kahlua, and let me tell you she made a mean spiked chocolate milk. 

Now that I’m legal and not sharing my body with another living being (i mean pregnant LOL) I’m able to pactice and play with different types of alcohol.

This weekend my dad was in town and we had a game night, so I made everyone over the age of 21 this Boozy Coffee Cocktail and it was amazing! Its only 4 ingredients.

Boozy Coffee Cocktail

• 1/3 cup of cold coffee
• 1 oz baileys
• 1 oz whipped vodka
• 1 1/2 oz of coffee creamer, frothed
• Ice, optional

This recipe calls for cold coffee. You can use freshly brewed coffee that’s chilled in the fridge, or you can use your favorite cold brew from the store! Just be mindful that the flavor of coldbrew will affect the overall flavor of the drinky drink.

Also make sure to use a cute cup because presentation 100% makes the taste better!

In an empty cup or cup filled with ice, pour in the 1/3 cup of cold coffee. These pour in the shots of liquor. 

Now before adding the creamer, it needs to be frothed into cold foam. Now I was slightly tipsy when making these so I used my blender to whip it up. I remember my sister Cassie saying “Grace did you magically turn creamer that isn’t whipping cream into whipped cream” and I was like no but thanks for the compliment. 

My point is you can use whatever blending contraption you have to froth the creamer. A blender, stand mixer, handheld mixer, or one of those handheld frother things from tiktok will work. 

It just needs to make the creamer a little thicker and frothy. 

Once its frothed, use a spoon to offset the pour of the creamer on top of the liquor that way it stays on top and doesn’t blend into the drink right away.

Then if you’re feeling extra fancy, sprinkle a bit of cinnamon on top. Enjoy and only drink at home where it’s safe!

Boozy Coffee Cocktail

Print

Prep Time 5 minutes

Ingredients

• 1/3 cup of cold coffee
• 1 oz baileys
• 1 oz whipped vodka
• 1 1/2 oz of coffee creamer, frothed
• Ice, optional

Instructions

1. In an empty cup or cup filled with ice, pour in the 1/3 cup of cold coffee. Then pour in the shots of liquor. 
2. Now before adding the creamer, it needs to be frothed into cold foam. You can use any kind of blender or mixer that will froth the creamer. I used a literal blender.
3. Once its frothed, use a spoon to offset the pour of the creamer on top of the liquor that way it stays on top and doesn't blend into the drink right away.

Notes

This recipe calls for cold coffee and a liquid coffee creamer. It can be whatever coffee and creamer flavor you'd like just be mindful this will affect the flavor of the overall drink, so be sure to use a flavor you enjoy.

Nutrition Information:

Yield:

1

Serving Size:

1
Amount Per Serving: Calories: 156Total Fat: 0gUnsaturated Fat: 0gSodium: 3mgCarbohydrates: 9gSugar: 9gProtein: 0g

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