Want to make your life a little easier? Three words : Sheet Pan Pancakes. If you haven’t tried these yet, they’re a must! They really simplify the pancake making process and they are so tasty! Pumpkin Spice Sheet Pan Pancakes make a simple fall weekend even better!
Pumpkin Spice Sheet Pancakes
Pre heat the oven to 400 degrees. In a large bowl mix together the melted butter, buttermilk, vanilla extract, and eggs. In a separate bowl mix the dry ingredients – flour, brown sugar, baking powder, cinnamon, pumpkin pie spice, and salt. Combine your two bowls, mixing them together really well.
Grease or line a baking sheet. Pour the mixed batter onto the sheet pan. Top with white chocolate chips.
Place in the oven and bake for about twenty minutes. Once they are fully cooked remove them from the oven.
Let cool for about 5 minutes and cut into rectangles. Serve with butter and syrup!
These Halloween Peanut Butter M&M Brownies are a sweet and festive treat. They are soft, chewy, & delicious. Fudgy chocolate meets peanut butter m&ms .
ALL about coffee in the morning over here! In fact, I’m definitely one of those people that just feels like I’m not awake yet, until after that first cup! To celebrate National Coffee Day I’m making these fabulous little Espresso Chocolate Chip Mini Muffins. Not only do they have coffee in them but, they will also pair perfectly with your morning cup!
They have a dark chocolate base with Espresso Chocolate Chips that have a subtle but, delicious coffee flavor! The chocolate chips are made with real coffee too.
These also freeze perfectly! Which I love, because that means I can pull one out whenever I want!
Espresso Chocolate Chip Mini Muffins
To make these yummy mocha-licious muffins, you’ll need: flour, salt, baking powder, unsweetened cocoa powder, vanilla extract, coffee, espresso chocolate chips, brown sugar, butter, sugar, eggs, & milk.
Preheat your oven to 375 degrees. Spray a mini muffin pan with non stick cooking spray. Combine the dry ingredients (flour, salt, baking powder, cocoa powder, sugar, and brown sugar) together in a large bowl. Now in a separate bowl mix the wet ingredients (vanilla extract, milk, butter, eggs, and coffee together.
Add the bowl of wet ingredients to the dry, mixing thoroughly with a hand mixer.
Scoop the muffin batter into each individual muffin liner, leave about a half an inch of room from the top in each.
Add a handful of the espresso chocolate chips on top of each scoop of muffin batter.
Place pan in oven. Bake for about 10-12 minutes, turning the pan half way though (at about 5 minutes). This will help them bake evenly! When the timer goes off, do the toothpick test by taking the pan out and sticking a toothpick through the middle of the muffins, if it comes out clean they are ready! Allow them to cool and remove from pan!
Any muffins not eaten within a few days can be kept frozen for 2-3 weeks! Amazing alone and the perfect coffee companion!
1 Cup Espresso Chocolate Chips (I used Nestle Tollhouse)
Instructions
1
Preheat your oven to 375 degrees.
2
Place mini muffin liners in a 24 cup mini muffin pan. Set aside.
3
Combine the dry ingredients (flour, salt, baking powder, cocoa powder, sugar, and brown sugar) together in a large bowl.
4
In a separate bowl mix the wet ingredients (vanilla extract, milk, butter, eggs, and coffee together)
5
Add the bowl of wet ingredients to the dry, mixing thoroughly with a hand mixer.
6
Scoop the muffin batter into each individual muffin liner, leave about a half an inch of room from the top in each.
7
Add a handful of the espresso chocolate chips on top of each scoop of muffin batter.
8
Place the pan in the oven.
9
Bake for about 10-12 minutes, turning the pan half way though (at about 5 minutes). This will help them bake evenly!
10
When the timer goes off, do the toothpick test by taking the pan out and sticking a toothpick through the middle of the muffins, if it comes out clean they are ready!
Black Forest Cake is a sweet combination of Chocolate and Cherry, a classic cake choice. Making it in a handheld cupcake form only seems right! These moist, chocolate cupcakes are topped with a creamy, cherry frosting and filled with the sweet cherry cream! Read on for the full recipe to make these Black Forest Cupcakes!
Black Forest Cupcakes
Start by preheating the oven to 350 degrees. Place cupcake liners in a pan.
In a large bowl mix flour, cocoa powder, baking powder, baking soda, sugar, and salt. Gradually add in the eggs, buttermilk, vanilla extract, and butter. Mix well until there are no lumps.
Fill the cupcake liners leaving about an inch from the top.
Place in oven and bake for about 15 minutes or until a toothpick comes out clean.
Let them cool completely.
Once they’re cool you can use a cupcake corer (or a knife) to remove a small circle out of the middle of each cupcake.
To prepare the frosting you’ll need cool whip, frozen cherries, and brown sugar. Mix them together in the food processor. Once it’s thoroughly mixed you can spoon some into the middle of the cupcke.
This frosting is so yummy, try not to eat it all before you get it on the cupcakes! Use the rest to cover the top!
This frosting is a little thin, but it really does stick to the top (kind of like the frosting on hostess cupcakes). It’s perfect because it pairs so well with the chocolate!
Finally, Garnish them with a cherry. Refrigerate for about twenty minutes before serving!
Preheat oven to 350 degrees. Line cupcake pans with cupcake liners!
2
In a large bowl mix flour, cocoa powder, baking powder, baking soda, sugar, and salt.
3
Gradually add in the eggs, buttermilk, vanilla extract, and butter. Mix well until there are no lumps.
4
Fill the cupcake liners leaving about an inch from the top.
5
Place in oven and bake for about 15 minutes or until a toothpick comes out clean.
6
Let them cool completely.
7
Once they're cool use a cupcake corer (or a knife) to remove a small circle out of the middle of each cupcake.
8
Prepare the frosting you'll need cool whip, frozen cherries, and brown sugar. Mix them together in the food processor. Once it's thoroughly mixed you can spoon some into the middle of the cupcake.
9
Then cover the top and garnish them with a cherry.
These sweet bars are the best of both worlds! Sugar Cookie meets Cherry Cheesecake. Cherry Cheesecake Sugar Cookie Bars are easy to make and oh so yummy! These don’t last long in our house, and Christmas or Thanksgiving watch out, these desserts are the first to go.
Cherry Cheesecake Sugar Cookie Bars
I’ll be using prepared sugar cookie dough, neufchatel cheese (Which is basically the same as cream cheese, it just has less fat. You can use either.), sugar, cherry pie filling, eggs, vanilla extract, and lemon juice.
Preheat the oven to 350 degrees. Line a a 9×13 baking dish with parchment paper. Spray with non stick spray.
In a bowl mix the sugar, sour cream, eggs, vanilla, lemon juice, and neufchatel cheese. Set aside.
Add Cream Cheese to the bowl!
Add the Vanilla Extract & the Lemon Juice!
Add the sugar & the sour cream!
Add the eggs!
Blend, blend, blend!
After that take your cookie dough out of the fridge and spread it out evenly on the bottom of your lined pan.
Then, add the cream cheese mixture on top.
Finally, place the pan in the oven and bake for about 35 minutes. You can tell the bars are done when it starts to brown on top and after you place a toothpick in the middle and it comes out clean!
Let the bars cool completely. Cut them into squares and add the cherry topping.
They taste best eaten within a day or two but, they can easily be frozen for a few weeks as well!
This Red, White, and Blue themed dessert is perfect for the Fourth of July, Labor Day, Memorial Day, and all of Summer! Red, White, & Blueberry Dessert Pizza has a homemade “sweet” pizza dough that’s made with only two ingredients!
Pineapple Upside Down Cupcakes anyone? I’m so excited about how these turned out! Just a few ingredients and oh so yummy.
I’ve never had or made Pineapple Upside Down Cake before. Shameful, I know.. but, better late than never right?! Bonus: These pretty much scream summer!
Cheesecake is creamy and versatile. But, if you’re lactose intolerant or even Vegan then a traditional Cheesecake just isn’t in the cards. That’s where this Dairy Free Strawberry Cheesecake comes in to play. It’s made from a cashew base and it’s delicious, creamy, and sweet! It will give any Cheesecake a run for it’s money!
These King Cake Pull Apart Doughnuts are the perfect way to celebrate Mardi Gras. They even have a special surprise inside: Raspberry & Chocolate filling!
They only take about 10 minutes to prep then they get popped in the oven to bake! To make these scrumptious doughnuts you’ll need: puff pastry, chocolate hazelnut spread, raspberry jam, some food coloring, and some sprinkles!
King Cake Pull Apart Doughnuts
Preheat the oven to 350 degrees.
Spray a cupcake pan with non-stick cooking spray.
Next, start by slicing your puff pastry into three different strips.
On the first strip spread purple sprinkles over it generously. On the next strip place a few drops of green food coloring, and using a spoon spread it across. Then do the same on the third strip with the yellow food coloring.
Once you have your strips colored, slice each of them into two more strips lengthwise (You should have 6 strips total). Now, slice those in half once horizontally.
Take one yellow strip, one purple strip, and one green strip and lay them flat together touching with their colored side facing down. Spread 1 tsp of raspberry jam and one tsp of chocolate hazelnut spread on them.
Then twist them closed, keeping the filling inside!
Place them one by one in the cupcake pan as you finish. Once you’ve twisted each of them and added them to the pan, place the pan in the oven and bake for about 30 minutes.
The doughnuts are done when the dough is a light golden brown, and if you stick a toothpick in them it comes out clean!
These make for a festive breakfast on Mardi Gras! They are the perfect size and are best eaten warm!
I sprinkled the tops with a little powdered sugar as well!
On first strip spread purple sprinkles over it generously.
5
On next strip place a few drops of green food coloring, and using a spoon spread it across.
6
Do the same on the third strip but, with the yellow food coloring.
7
Once strips are colored, slice each of them into two more strips lengthwise (You should have 6 strips total).
8
Now, slice those in half once horizontally. (For a total of 12 strips altogether!)
9
Take one yellow strip, one purple strip, and one green strip and lay them flat together touching with their colored side facing down.
10
Spread 1 tsp of raspberry jam and one tsp of chocolate hazelnut spread on them.
11
Then twist them closed, keeping the filling inside!
12
Place each twist in the cupcake pan as you finish.
13
Bake for about 30 minutes.
14
The doughnuts are done when the dough is a light golden brown, and if you stick a toothpick in them it comes out clean!
King Cake Baby
Traditionally King Cake has a little plastic baby inside and whoever receives the piece with the baby “wins”. They are then treated like royalty the whole night.
You can carry on this tradition by placing a baby in the middle of one of the doughnuts After it’s baked and cooled – just be cautious to let everyone know before hand that one of them does contain a baby! (And I would not try this with children!)
You can even simply place a the baby on top for decoration! If you cannot find a “Marci Gras” section at your local store just head on over to the baby shower section of any craft store or Walmart. You can generally find a whole pack of plastic babies for less than $2.00!
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