Dessert

Yield: 1 double­layer 8 or 9­inch cake Peanut Butter Birthday Cake From the Joy the Baker Cookbook Ingredients For the peanut butter cake: 2¼ cups flour 2 teaspoons baking powder 1 teaspoon baking soda ½ teaspoon salt ¾ cup creamy peanut butter 6 tablespoons unsalted butter, softened ½ cup sugar ½ cup packed brown sugar […]

Ingredients: 1 (16oz) frozen pound cake, thawed 2 tbsp butter ½ cup creamy peanut butter ⅓ cup + 2 tbsp powdered sugar ½ tsp vanilla extract 4oz. chocolate candy melts Instructions: Place the pound cake on a sheet of wax paper and set aside. Combine the butter and peanut butter in a microwave safe bowl

Ingredients: 1 Keebler chocolate cookie pie crust 1 large box of instant chocolate pudding 1 1/2 cups of milk 1 8 oz tub of Cool Whip Reese’s Peanut Butter Cups Directions: In a large bowl, mix the pudding with the milk. Whisk in the Cool Whip. Unwrap the Reese’s Peanut Butter Cups (about 15 of

My family are big bread eaters, and these rolls are always gone the day they are made. Ingredients 1 cup warm water 1 pkg active dry yeast 1/4 cup sugar 1 tsp salt 3 tbls softend butter (or non-dairy equivalent) 1 egg, beaten 3 1/2-4 cups flour Method Put water and yeast in large mixing

Ingredients 3 tablespoons all-purpose flour 1/2 teaspoon paprika, or a pinch of cayenne pepper 1/2 pound low-moisture mozzarella, sliced about 1/2 inch thick 2 large eggs, beaten 1/2 cup bread crumbs Nonstick cooking spray Salsa, and or sour cream for serving (optional) Directions Preheat waffle iron. (Set it to medium if it has temperature controls.)

INGREDIENTS 48 Ritz crackers 2 (8 oz.) packages cream cheese, softened 1 cup granulated sugar 1 cup heavy whipping cream 1 teaspoon vanilla extract 1 cup salted caramel sauce, divided Whipped cream, for garnish (optional) PREPARATION Grease an 8×8-inch baking dish with non-stick cooking spray and set aside. In a large bowl, beat the cream

Classic Gourmet Yellow Cake Ingredients: For the cake: 21/2 C. all-purpose flour 11/3 C. granulated sugar 3/4 C. unsalted butter, softened 4 Large eggs 1 C. milk 1 Tsp. baking powder 1/2 Tsp. baking soda 1/4 Tsp. salt 1 Tsp. vanilla extract For the chocolate buttercream: 4 C. powdered sugar 1 1/2 C. unsalted butter,

Lemon drizzle cheesecake This zesty lemon cheesecake recipe has a lemon drizzle cake base, combining two of our favourite desserts Two classic recipes (lemon drizzle cake and cheesecake) come together to make this delicious dessert. Leave 6 hours for this to chill in the fridge. Ingredients FOR THE SPONGE 100 g (3 ½oz) unsalted butter,

Ingredients 1 packet tennis biscuits 1 can caramel treat 2 cups of cream – fresh Peppermint Crisp chocolate bars – grated Method Place the tennis biscuits in rows at the bottom of your desired dish, ensuring that the bottom of the dish is covered. Place the caramel in a mixing bowl and mix until smooth.

Butter Rum Pecan Pound Cake Ingredients 2 sticks salted butter soften ½ cup canola oil 3 cups of white sugar 6 eggs large eggs 3 ½ cups sifted cake flour 1 tsp baking powder ¼ tsp salt 1 tsp butter extract 1 tbsp rum extract 1 cup of half and half Directions (For best results