Dessert

Valentine’s Day M&M Cake Mix Bars

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Valentine’s Day is this week! If you need an easy and fun dessert idea for your kids or sweetie, these Valentine’s Day M&M Cake Mix Bars couldn’t be quicker to whip up! This recipe can also be made Gluten Free by using a GF cake mix. 

Ingredients:

15oz Yellow Cake Mix

2 Eggs

1/2 Cup Valentine’s M&M

3.4oz Vanilla Pudding 

1/3 Cup Melted Butter

Instructions: 

  1. Preheat oven to 350 degrees.
  2. Pour yellow cake mix and pudding into a large mixing bowl.
  3. Crack two eggs.
  4. Add melted butter.
  5. Mix well. 
  6. Let sit for a minute to let the mixed butter cool down. 
  7. Add M&M’s. If you do not wait until the butter has cooled down, the chocolate will melt.
  8. Add to nonstick pan and cook for 12-15 minutes at 350 degrees.
  9. Serve & enjoy! 

Heart Shaped Cinnamon Rolls

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Valentine’s Day is almost here! I love this day as it is such a fun time to share our love for all of our family and friends. Who can resist sharing their love and affection with sweet treats and baked goods? You will especially be loved after you serve these adorable Heart Shaped Cinnamon Rolls! They are not only super easy to make, but you will be a rockstar with your kiddos if you serve these on Valentine’s Day morning!

Heart Shaped Cinnamon Rolls

Ingredients: 

2 Cans Cinnamon Rolls. (Be sure to buy the ones that can be rolled out. Most store brands and the large Pillsbury Grands should work)

​Valentine Sprinkles (there are some great options HERE)

Additional colored icings- this is optional

Instructions: 

Pre-Heat the oven to 400 degrees.

Unroll the Cinnamon Rolls.

Take both corners of the Cinnamon Rolls and start rolling them to the middle. Once you reach the middle, pinch the bottom to make a point. Make sure to pinch together really good so that the dough will stay together when baking. 

Cook for 8-10 minutes. The Cinnamon Rolls cook rather quickly when rolled like a heart, so keep an eye out for them!

Once the Cinnamon Rolls have finished baking and have fully cooled, you can start frosting and decorating. Use various kinds of sprinkles and other colored frosting if wanted to decorate as you wish. 

Serve and Enjoy!

Easy Pound Cake Recipe

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Are you a pound cake lover? This recipe is super versatile and you can do so much with it! Substitute the Vanilla Extract for Almond or another flavor to give it a special flavor! You can also top it with Strawberries or a yummy glaze. You will not be disappointed I promise!

Recipe adapted from Julie Blanner

Ingredients:

2 Sticks Softened Butter

1 1/2 Cups Sugar

3 Eggs

2 Cups Flour

3/4 Cup Milk

2 Tsp. Vanilla

Directions:

  1. Grease a 1 lb. bread pan and preheat oven to 300 degrees.
  2. In a mixing bowl, beat butter until it is light in color (around 3 minutes). Gradually incorporate sugar and beat until fluffy.
  3. Add eggs one at a time and blend on low.
  4. Alternate adding flour and milk, add vanilla until smooth.
  5. Pour into bread pan and bake for 1 hour 20 minutes. (It may take longer. I actually went for around 1 hour 30 minutes.)
  6. Allow to cool and top with glaze or fresh fruit.

Gluten Free Chocolate Chip Cookie Bars

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Tis’ the season for delicious treats! If you or someone that you love is Gluten Free, these Gluten Free Chocolate Chip Cookie Bars are the perfect holiday treat!

Ingredients:

¾ cup unsalted butter, melted

1 ½ cup brown sugar, lightly packed

2 eggs

2 teaspoons vanilla extract

2 cups gluten free baking flour

½ teaspoon salt

1 teaspoon baking soda

2 cups semi-sweet chocolate chips

½ cup red and green chocolate candies

 

Instructions:

  1. Preheat oven to 350 degrees and prepare a 9×13 baking dish by lining with parchment paper.
  2. In a large bowl, combine the melted butter and brown sugar. Beat until smooth.
  3. Add the eggs and vanilla extract. Beat until well combined.
  4. Add the gluten free baking flour, salt, and baking soda. Stir until just combined.
  5. Fold in the chocolate chips.
  6. Pour the batter into the prepared baking dish and spread evenly. Top the batter with red and green chocolate candies.
  7. Bake in the preheated oven for 30 to 40 minutes or until the edges are golden brown and a toothpick inserted into the center comes out clean.
  8. Allow to cool in the pan for at least two hours, then remove from pan by pulling the edges of the parchment paper out of the pan. Cut into squares before serving.

Gluten Free Cranberry Cake

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This Gluten Free Cranberry Cake recipe continues to be a family favorite! I am definitely make some in the next few weeks! The flavors of cranberry and orange together with the delicious buttery cake are a perfect combination! I originally posted this recipe over at the Mommy Spot Tampa Bay back in 2016.

Gluten Free Cranberry Cake

Ingredients:

2 cups sugar

3 eggs

12oz. fresh cranberries

¾ cup softened butter

pinch of cinnamon

1 tsp. vanilla

2 cups Bob’s Red Mill Gluten-Free Flour (I find this is the best Gluten-Free flour on the market in my opinion and it can be used 1 to 1 for regular flour)

For Orange Glaze:

1 cup powdered sugar

2 tablespoons of Orange Juice

Directions:

Preheat oven to 350 degrees. In a mixer, cream together the sugar and eggs. Beat for about 5 minutes until the batter almost doubles in size. The eggs are working as your leavening agent. Be sure that you do not skip this step! Add the softened butter, vanilla and pinch of cinnamon. Beat for another 2 minutes. Stir in the flour just until combined. Add in the fresh cranberries and stir to mix throughout.

Spread in buttered 9×13 pan and bake for around 40-45 minutes. I baked mine exactly 44 minutes and it came out of the oven perfectly lightly browned and gorgeous! You can use a toothpick to insert in the middle of the cake. When it comes out clean you will know that your cake is done.

Set cake aside and let cool for a few minutes. In the meantime, whisk together 1 cup of powdered sugar and 2 tablespoons of orange juice to form a nice glaze. Drizzle over the top of the cake and enjoy. I also like to sprinkle some extra sugar on the top for a nice touch.

The orange with the cranberry has such a wonderful flavor! I love to enjoy this with my favorite cup of coffee! Delish!

Apple Honey Butter Crescents

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I don’t know about you, but fall is my favorite time of the year. I love the food, fun and activities that surround this time of the year. These Apple Honey Butter Crescents are definitely fall in a bite and they couldn’t be easier to make! If you are looking for a fun and easy recipe to make this weekend, give these a try!

Apple Honey Butter Crescents

Ingredients:

1 can Pillsbury honey butter crescent rolls

1 can apple pie filling (may opt to use homemade filling)

1 teaspoon cinnamon

Instructions:

Unroll the crescent dough onto a baking sheet lined with parchment paper. Preheat oven to 350 degrees F. Place a spoonful of the apple pie mixture into each crescent and roll the dough. Sprinkle with cinnamon. Bake for 18 to 20 minutes until crescent is golden on the outside.

Enjoy! These would also be good with a scoop of your favorite vanilla ice cream!

Gluten Free Triple Berry Crisp

This recipe was created in part of a sponsored campaign for Wish Farms. (All posts may contain affiliate links or sponsored content. Please see my disclosure policy)

There is something about the summertime that makes me want to eat all the berries! Strawberries, blueberries, blackberries, raspberries…..I love them all! This recipe for Gluten Free Triple Berry Crisp was created around my love for berries, and is packed full of berry goodness in every bite! I hope that you will enjoy it as much as we did! This is a gluten free recipe, but you can easily adjust to make it your own by not using gluten free flour and oats.

Gluten Free Triple Berry Crisp

Ingredients

Filling

1 1/2 cups fresh halved strawberries

2 cups fresh blueberries

1 cup fresh blackberries

1 1/2 Tbsp cornstarch

2 Tbsp. Swerve or regular sugar

 

Crumble

3/4 cup gluten flour of your choice (this is what I used)

1 cup of gluten free oats of your choice (love these)

1/2 cup packed brown sugar

1/4 cup Swerve (you can also use regular sugar)

1 1/2 sticks unsalted cold butter diced into small pieces

1/4 tsp. cinnamon

1/4 tsp. salt

 

Instructions

Preheat the oven to 350 degrees and grease a 9 x 9 or 11 x 7 baking dish.

In a mixing bowl, place the flour, oats, granulated sugar, brown sugar, cinnamon and salt. Whisk together just until mixed.

Add the cold butter pieces into the flour/sugar mixture, and with a fork or pastry blender, mix together just until it resembles coarse crumbs. Set aside or place in the refrigerator until you are ready to use.

In a separate bowl, add the berries. Sprinkle with the 2 Tbsp. of Swerve and Cornstarch and lightly mix together. Make sure that all of the berries are evenly coated.

Spread the berry mixture in the buttered baking dish.

Spread the Crumble mixture evenly over the top of the berries.

Bake in preheated oven and cook until golden brown and bubbly. Cooking time is approximately 30-35 minutes.

Serve with ice cream or fresh whipped cream and enjoy!

Pin it for later HERE!

Rice Krispies Bird’s Nest Treats

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Easter is quickly approaching and these Rice Krispies Bird’s Nest Treats are always a hit at my house. The boys love to help me make them and they are very yummy! You can change out the candies inside if you prefer something else over M&M’s.

INGREDIENTS:

  • 3 tablespoons butter or margarine
  • 1 package (10 oz., about 40) JET-PUFFED Marshmallows
  • 4 cups JET-PUFFED Miniature Marshmallows
  • 6 cups Rice Krispies Cereal
  • Bag of Speckled Easter Egg M&M’s

DIRECTIONS:

Melt the butter in the microwave for about 1 minute.

Add in the marshmallows and stir with the butter. Place back in the microwave for about 1 minute and 45 seconds. Stir together until completely melted together and smooth.

Place the Rice Krispies in the mixture and stir completely.

Have a 12-count Muffin pan already sprayed with Cooking Spray ready to go.

Take a generous amount of the mixture and place in each Cupcake slot.

While the slots are still soft, take a spoon and create a small hole in the middle of each one to form a nest or basket.

Let the nests harden for about 10-15 minutes. You can also go back at this time to adjust your nests and take out more of the mixture if needed.

Add in the speckled M&M’s to your nests.

Eat and Enjoy!

You could really use whatever candies that you like in the middle of the nests but I love these speckled M&M’s for Easter!  

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Salted Caramel Pumpkin Crunch Bars with Miss Jones Baking Co. Vanilla Cake Mix

Disclosure: As a brand ambassador, I received products to facilitate this post. All thoughts and opinions are my own. Please see my disclosure policy)

I am thrilled to once again be partnering with Miss Jones Baking Co.! You may remember from my previous post HERE, that I made yummy Chocolate Raspberry Brownie Cheesecake Trifles with their Fudgy Brownie Mix and Miss Jones Chocolate Frosting Made with Coconut Oil. 

For today’s recipe, Salted Caramel Pumpkin Crunch Bars, I am using the Miss Jones Baking Co. Organic Vanilla Cake Mix. This is the mix that started it all! Miss Jones’ recipe for this moist, fluffy treat has the perfect hint of vanilla. It is simple yet delicious. I love how versatile this mix is too! Not only can you use it for cakes, but for cookies and bars like I did today. 

I don’t know about you, but when fall arrives that means one thing. Pumpkin everything! I am a huge pumpkin fan so I knew that I wanted to create a dessert with Miss Jones Baking Co. Organic Vanilla Cake Mix that incorporated my love of pumpkins and fall. I think that this recipe is a winner! My guys could not stop raving about how delicious that these bars are! I hope that you will enjoy them too!

Salted Caramel Pumpkin Crunch Bars

Ingredients:

1 box Miss Jones Baking Co. Organic Vanilla Cake Mix

3 eggs

3/4 cup melted butter

1 12oz. can evaporated milk

1 15oz. can pumpkin (not pumpkin pie filling)

1 cup sugar

1 cup chopped pecans

2 tsp. cinnamon

1 tsp. pumpkin pie spice

Himalayan Salt Grinder

Caramel sauce

Directions:

Preheat oven to 350 degrees and grease a 9×13 baking dish. In a bowl, mix eggs, pumpkin, sugar, evaporated milk and cinnamon. Pour mixture into the greased baking dish.

Sprinkle the dry Miss Jones Baking Co. vanilla cake mix on top of of the pumpkin mixture. Sprinkle with pecans then drizzle with melted butter.

Bake at 350 degrees for 50 minutes or until the middle is set. Let set for at least 30 minutes. Drizzle with caramel sauce then grind Himalayan Sea Salt on top of bars before serving. You could even serve with ice cream or whipped cream.

Enjoy! These bars are salty, sweet and oh-so delicious! They are definitely fall in every bite!

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Did you know that Publix carries a full lineup of Miss Jones Baking Co. products? You can also find their products on Amazon and other retailers. Check out their website HERE for a delicious lineup of products and location finder.

Be sure to follow Miss Jones Baking Co. on Instagram, FacebookTwitter and Pinterest

Peaches and Cream Pretzel Dessert

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Do you remember that delicious Strawberry Salad Dessert that used to be so popular back in the day? To this day I love that dish so much! I decided to take my own spin on it and create something using Peaches instead. I am in love with peaches during the Summertime and this Peaches & Cream Pretzel Dessert did not disappoint! I also used Gluten Free pretzels to make the dish Gluten Free. The real beauty of this dessert is the fact that it is so versatile and you can change up the fruit to use whatever sounds good! I am going to try Blackberries next as that would be delicious too!

*If you love this recipe don’t forget to Pin it HERE.

Ingredients:

2 cups crushed pretzels (I used Gluten Free but you can use regular as well)

3/4 cup butter, melted

3 tablespoons white sugar

1 (8 ounce) package cream cheese, softened

1 cup white sugar

1 (8 ounce) tub of Cool Whip

2 (3-ounce boxes) of Peach flavored JELL-O

2 cups of boiling water

2 (10 ounce) bags of frozen peaches

Directions:

Mix together the melted butter, crushed pretzels and 3 tablespoons of sugar.

Press the mixture into the bottom of a 9×13 pan.

Bake for 8-10 minutes just until browned and set aside to cool.

In the meantime, beat together the cream cheese and sugar. Fold in the Cool Whip.

Spread the mixture out across the cooled Pretzel crust.

Dissolve Gelatin in the Boiling water. Stir in the Frozen Peaches and let them set very briefly. Continue to stir until mixture is about the consistency of egg whites. Take mixture and spoon over the top of the cream cheese layer. Place in refrigerator to let set. I would give it at least 3-4 hours to set up.

Enjoy! You could even add more Cool Whip on the top if you desire. Think about taking this to your next picnic or potluck! I guarantee that there will be none left!

(recipe inspired from AllRecipes.com)