No Bake Strawberry Shortcake

Ingredients

1 box of vanilla instant pudding

1/2 cup strawberry juice

1 1/2 cups nonfat milk

1 tsp vanilla extract

24 Savoiardi. Lady Fingers

220 g (about 1 cup) Whipped cream, chilled

1 pound fresh strawberries, hulled and sliced and patted dry

Preparation

1

In a bowl Whisk pudding, milk and vanilla and set aside

2

With a hand mixer or in the bowl of a stand mixer, whip the cream until it just holds, stiff peaks.

3

Dip ladyfingers briefly in strawberry juice and arrange them in the bottom of a dish.

4

Spread half the pudding mixture over the ladyfingers.

5

Place the strawberries in a single layer over the pudding.

6

Repeat with remaining ladyfingers, pudding mixture and strawberries.

7

Top with whipped cream and strawberries.

8

Chill for at least 4 hours before serving.

BUTTERFINGER CUP SUNDAE CUPCAKES

So whether you make these cupcakes or just fill a bowl with new Butterfinger Cups I promise they will score big at your next party!

Here is the recipe I used to make these amazing Butterfinger Cup Sundae Cupcakes.

EASTER EGG MARSHMALLOW CAKE BITES

Once again I have another super delicious and fun Easter recipe for you! These Easter egg cake bites are filled with just that…CAKE and not just any cake, this cake is colored blue and pink for a really fun surprise. These are perfect for an Easter Party, Easter baskets, a cute snack or even a bake sale. Enjoy…these are sure to be a HUGE hit at any party.

Easter Egg Marshmallow Cake Bites

Ingredients:

1 package White cake mix

3 Eggs

1/3 cup Vegetable Oil

Food Coloring

1 cup Marshmallow Creme

14 oz White Melting Chips 45.jpg5 Easter Egg Marshmallow Cake Bites

Directions:

Prepare cake mix according to package directions except split in half and add different food cooing to each half. Bake as directed. 26.jpg6 Easter Egg Marshmallow Cake Bites

Cool completely on wire rack.

Crumble cake into large bowl.

Add marshmallow creme and mix until well blended.

Roll and shape into egg sized portions and refrigerate for 2 hours. 36.jpg6 Easter Egg Marshmallow Cake Bites

Melt white chocolate in microwave by heating for 30 seconds then stirring and repeating until candy is smooth and completely melted.

Dip cake bites using a fork to make sure they are completely coated.

Tap fork against edge of dish to help remove excess.

Place cake bites on wax paper and refrigerate to set.

Separate remaining white chocolate and tint using food colors.

Transfer to zippered sandwich bags and clip tip of corner to use for piping and drizzling on cake bites.

STRAWBERRY FRENCH TOAST CASSORALE

This French toast casserole relies on just a few simple ingredients, so the better-quality ingredients you can use, the better this recipe will taste. I like use a good-quality challah or Italian bread for this recipe and organic eggs. The best time to make this French toast dish is in the spring when strawberries are in season, because the homemade strawberry sauce is truly amazing.

If you want to make this recipe a little lighter, feel free to use 2% milk or low-fat milk.

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 12 Servings

Ingredients:

For the Casserole:

1 loaf of day-old challah or Italian bread

1-1/2 cups ricotta cheese

3 oz. cream cheese

1/4 cup powdered sugar, divided

1 cup sliced strawberries

10 large eggs

3 cups whole milk or half and half

1 tsp. vanilla

pinch of salt

Strawberry Sauce:

4 cups sliced strawberries

2/3 cup sugar

2/3 cup water

Preparation:

Cut bread into cubes. Place half of the bread cubes in the bottom of a 9 x 13 baking dish.

With an electric mixer, beat ricotta cheese, cream cheese and 2 Tbsp. of the powdered sugar until smooth. Spread over bread cubes. Top with sliced strawberries. Top with remaining bread cubes.

In a blender, beat eggs, milk, vanilla, salt and remaining powdered sugar until smooth. Pour over casserole, making sure all of the bread cubes are coated.

Cover and refrigerate casserole overnight.

When ready to bake, bring the casserole to room temperature. Preheat oven to 350 degrees F. Bake 40-50 minutes.

While the casserole is baking, make the strawberry sauce: Place the strawberries, sugar and water in a medium saucepan over high heat. Bring to a boil, then reduce the heat to medium-low. Let the strawberry sauce simmer until it starts to thicken - it will take about 8-12 minutes. Transfer three-quarters of the strawberry sauce to a blender and puree until smooth (or use an immersion blender (compare prices) to puree three-quarters of the sauce). Return the pureed strawberry sauce to saucepan. Let it simmer until thick. Cut the French toast casserole into pieces and drizzle with the strawberry sauce.

SNICKERS CHEESECAKE BARS ON OREO CRUST

Snickers Cheesecake Bars

Ingredients:

Crust:

20 Oreo cookies, crushed in food processor

5 Tablespoons butter, melted

 

Filling:

16 ounces cream cheese, room temperature

1 egg

1/4 cup sugar

2 teaspoons vanilla extract

13 fun size snickers, chopped (about 1.5 cups total)

1/3 cup chocolate chips, optional

(optional:melted chocolate chips to drizzle on top)

Directions:

Preheat oven to 350. Line a 8×8 pan with nonstick foil leaving an overhang on the sides.

For the crust: Stir the cookie crumbs and melted butter together. Press into the pan. Bake for 9-10 minutes. Cool.

For the filling: Beat cream cheese, egg, sugar, and vanilla extract until creamy, about 3 minutes. Fold in the Snickers and spread the mixture over the cooled crust. Top with chocolate chips. Bake for 30-35 minutes, or until the cheesecake has set up and the edges are lightly browned. Cool for 30 minutes and then chill in fridge at least 3 hours. Cut into squares and drizzle with melted chocolate chips, if desired.

Enjoy

PEANUT BUTTER AND CHOCOLATE CAKE

Chocolate Cake

1-1/4 cups all-purpose flour

1 cup sugar

3/4 cup unsweetened cocoa powder

1-1/2 tsp. kosher salt

1 tsp. baking soda

1/4 cup vegetable oil

1 tsp. vanilla extract

1/2 cup finely chopped semisweet chocolate

Preheat oven to 350 degrees F.

Coat bottom and sides of an 8 x 8 x 2 cake pan with nonstick spray

Whisk flour and next 4 ingredients in a large bowl.

Add oil, vanilla and 1-1/4 cups water; whisk until smooth.

Fold in chopped chocolate.

Scrape into prepared pan. Bake 35-40 minutes or until tester comes out clean.

Let cool completely before frosting.

Peanut Butter Buttercream

1/2 cup sugar

1/4 cup egg whites (from 2 large eggs)

1-1/2 tsp. vanilla

1/4 cup creamy peanut butter

6 Tbsp. chilled, unsalted butter, cut into 1/4" cubes

Pinch of salt

Combine sugar and egg whites in a medium bowl set over a saucepan of simmering water. Whisk constantly until sugar dissolved and mixture is hot to the touch, 4-5 minutes. Remove from heat.

Using an electric mixer, beat on high speed until cool and thick, 5-6 minutes.

 Beat in vanilla and peanut butter.

With mixer running, add butter a few pieces at a time beating to blend between additions. Add a pinch of salt.

 Spread peanut butter buttercream over top and garnish with chopped chocolate.

I had a Hershey bar with almonds and g

CINNAMON ROLL CAKE

Ingredients

3 cups flour (Or cup4cup if making this gluten free)

1/4 tsp. salt

1 cup sugar

4 tsp. baking powder

1 1/2 cups milk

2 eggs

2 tsp. vanilla

1/2 cup butter, melted 

 

 TOPPING 

1 cup butter, soft

1 cup brown sugar

2 Tbsp. flour (or cup4cup if gluten free)

1 Tbsp. cinnamon

 

GLAZE 

2 cups powdered sugar

5 Tbsp. milk

1 tsp. vanilla

 

Instructions

Preheat oven to 350 degrees. Spray a 9×13 glass baking pan with cooking spray or coconut oil spray. Set aside.

In a mixer, add the flour, salt, sugar, baking powder, milk, eggs, and vanilla. Once combined well, slowly stir in the melted butter. Pour into pan.

For the topping, mix the butter, brown sugar, flour and cinnamon together until well combined and creamy. Drop evenly over the batter by the tablespoonfuls and use a knife to marble/swirl through the cake.

Bake at 350 for 35-40 minutes or when a toothpick inserted near the center comes out nearly clean.

Glaze: Whisk the powdered sugar, milk and vanilla. Drizzle evenly over the warm cake.

CHOCOLATE AND PEANUT BUTTER BROWNIES

If you enjoy reeses(who doesn't) then you will definitely love these, i know i do. 

Ingredients:

1 box brownie mix (enough to make an 8x8)

1/4 cup salted peanuts, chopped

12 chocolate peanut butter cups, chopped

2 cups semisweet chocolate chips

1 tbsp butter

1 1/2 cups creamy peanut butter

2 cups crispy rice cereal

1 tsp vanilla extract

1/2 tsp salt

Directions:

Mix and bake brownies according to directions on package. Make the brownies in a foil lined 8x8 or 9x9 pan. While the brownies are cooking, chop up the peanuts and peanut butter cups. About 5 minutes before the brownies are fully cooked, pull out of the oven and sprinkle the peanuts and peanut butter cups on top. Place brownies back into oven for last 5 minutes. Once cooked, remove from oven immediately and spread melted peanuts/peanut butter cups on top evenly. Allow to cool completely. Next, in a microwave safe bowl, melt the chocolate chips, butter, and peanut butter until smooth and creamy. Be sure to not cook chocolate chips too long as they will easily burn. Cook in 30 second increments. Once smooth, add in the cereal, vanilla, and salt. Pour mixture on top of cooled brownies. Place in fridge and allow to chill until set, about 2 hours. Remove from fridge and cut into desired size pieces. 

Enjoy'

REESE'S OVERLOAD CAKE

REESE’S OVERLOAD CAKE -2 PEANUT BUTTER BLONDIE LAYERS, 1 CHOCOLATE CHEESECAKE LAYER FILLED WITH AN INTENSE CHOCOLATE FROSTING, TOPPED WITH PB FROSTING

Peanut Butter Blondie Layers-Butter 2 9 inch pans and line with parchment. Butter the parchment. Preheat oven to 350
2 sticks butter
1 c. SKIPPY peanut butter
6 eggs
2 tsp. vanilla
3 c. sugar
2 c. flour
2 tsp. baking powder
Melt butter and Skippy. Put in mixer and add sugar. Add eggs and vanilla. Add flour and powder. Divide into 2 pans. Bake approx 35 mins. Cool completely. I like to freeze the cooled layers for easier frosting.

Crustless Cheesecake portion:
1 stick softened butter
1/2 cup granulated sugar
2- 8 oz packages cream cheese, softened
1 1/2 oz. package cook and serve vanilla pudding
2 eggs
1 tsp baking powder
2 melted Hershey Bars
1/2c. melted ghirardelli bittersweet chips, melted

Preheat oven to 325 degrees. Grease ONE 9″ pan with shortening, line the pan with parchment and then grease the parchment. Lightly butter the pan and Set aside.
Cream butter and sugar in a stand mixer fitted with paddle attachment. Add cream cheese a little at a time until smooth. Scrape bowl down and beat again on medium speed, adding eggs one at a time. Add remaining ingredients. Mix again until smooth.
Pour in pan. Smooth batter with offset spatula and bake for 50-55 mins. Cheesecake will puff up during baking, then deflate when taken out.
Do not turn out cheesecake when finished baking. Put directly in the freezer, and leave until frozen solid. Remove for assembly.

Peanut Butter Frosting
4c. confectioner’s sugar
1c. SKIPPY peanut butter
2T. soft butter
1 tsp. vanilla
few T. of milk
Beat peanut butter, butter, vanilla and 2c. powdered sugar. SLOWLY add rest of sugar and then the milk until the desired consistency to spread on. Add milk slowly. Beat on high till fluffy!
Chocolate frosting:
1/2c. + 6T cocoa powder
3/4c. confectioners’ sugar
1/2 cup heavy cream
1/2 cup unsalted butter, very soft
dash salt
1 cups confectioners’ sugar
1 teaspoon vanilla

Heat cream in microwave and pour in mixer with cocoa powder and 3/4c. confectioners. Mix well. Add butter, salt, 1c. confectioners, vanilla and whip on high. Set aside.
Assembly!!!
Split chocolate frosting between one peanut butter blondie top and the top of the chocolate cheesecake. Layer it: pb blondie/choc frosting, chocolate cheesecake/frosting/pb blondie. Frost entire cake in pb frosting. Push peanut butter chip and dark chocolate chips into the sides and top with 8 chopped peanut butter cups.  Remember keep chilled!!!