It’s birthday week, and it wouldn’t be a birthday without some Funfetti 🎉! Funfetti is one of my favorites, I even got a Funfetti birthday cake last year – which I was able to snag just in time the bakery closed for a few months. So this year to get my Funfetti fix, I wanted to try something new and make my own Funfetti cake bars. The verdict? Amazing!
Not only did this recipe turn out tasty, it’s also pretty easy! And my favorite kind of dessert recipe is one that is easy and delicious. I did end up having to bake it a little longer than the recipe I was inspired by to get it golden brown and not gooey in the middle.
Frosting Ingredients List: – 4ish Cups of Confectionary Sugar – 6 Teaspoons of Butter, Softened – 2-3 Tablespoons of Almond Milk (if you use cow’s milk, use 4-5 TBSP.) – 1 Teaspoon of Vanilla Extract
Step-by-Step Instructions: 1. Preheat your oven to 350 degrees and spray your 9×13 baking dish with cooking spray. 2. Grab a large mixing bowl and add the (1) dry sugar cookie mix, (2) dry cake mix, (3) three large eggs, (4) melted butter, and (5) vanilla extract. I use a spoon to hand mix, my dough was super thick and hard to mix after awhile, it might mess up your hand blender. Mix together until ingredients are well blended with no clumps. 3. Time for some fun! Pour sprinkles over top of your mix – I did not measure – and just eye balled what looked good. *grins* Then, with a spatula or wooden spoon mix in your sprinkles to the batter – add more sprinkles as needed. 4. Pour your batter into the baking dish, as I mentioned my batter was pretty thick. Spread evenly throughout the pan. 5. Cook for 30-35 minutes (or according to your oven) the main thing is making sure the edges are golden brown and the center should not be wiggly – make sure a tooth pick comes out clean from the middle. Not clean? Add 5-minute increments and keep testing, until center is clean. Once center is clean, take out and let cool in pan.
Frosting Instructions: 1. Pour powdered sugar and almond extract into a bowl. 2. Beat butter in a mixing bowl until creamy, and add to your powdered sugar and almond extract. Now add your almond milk and mix with a hand blender. Add more powdered sugar as needed to thicken or to taste better – to be safe, only add 2-tablespoons of almond milk to start and add more as needed for a thicker consistency. 3. Once your funfetti cake bar is cool, spread frosting all over the top. Add sprinkles over top to finish this off! Serve right away or refrigerate – I opted to refrigerate, which helped the frosting set a bit more.
The edges and bottom were nice and brown with a nice crunch, and the middle of the bars were a bit softer but still cooked. The sprinkles in the cookie bars add a nice crunch and the homemade frosting is the perfect compliment to these bars. These would be a perfect party treat, when birthday parties are acceptable again!
Last Valentine’s Day we were ahead of the stay-at-home curve and enjoyed a night in making our favorite Taco Pizza and a chocolate chip skilled filled with reese’s cups! YUM! It was as good as it sounds, and I’m here to help you save your Valentine’s day with this easy and delicious sweet treat that’ll blow you and your significant other away.
Ok, let’s get into the good stuff – you only need two ingredients for an easy sweet treat for your Valentine.
Shopping List: – Chocolate Chip Cookie Dough Roll – 9-10 Reese’s Cups/Hearts – Case Iron Skillet – Ice Cream, optional for serving
Step-by-Step Instructions: 1. Press half of your cookie down into the bottom of your cast iron skillet. 2. Next fill your skillet with your Reese’s hearts — you can use normal Reese’s too. 3. Use your remaining cookie dough to form a top over your Reese’s hearts and press to cookie base. 4. Ready to bake! With your oven preheated to 350 — you’re ready to pop this cookie in. Recommended recipes say to bake for 20-minutes until golden brown, we had to bake a little extra (maybe 15-20 minutes) since it hadn’t cooked all the way through. If you cut into your cookie and the dough doesn’t look cooked, pop the skillet back in and keep checking every 5-minutes pending your dough density. 5. Serve up with some ice cream, sprinkles or extra peanut butter sauce for a sweet Valentine treat!
This cookie skillet is as delicious as it sounds and looks and is well worth the calories! It would also be delicious if you topped with some ice cream and chocolate syrup for a little extra, YUM. Just because you might be staying home this Valentine’s Day, doesn’t mean it hasn’t to be boring or simple — put a spin and make it special with this delicious dish.
My hubby, B get’s full credit for this recipe and it’s just too good not to share — so consider this a guest blog from my one and only (he even took the pictures!) Since quarantine has started, we’ve definitely been enjoying a few more sweets than normal, so he was on the hunt for a healthier dessert recipe that would also be dairy-free for me! So, as I mention — B get’s full credit for finding this five-ingredient recipe and grabbing all the ingredients, and when he mentioned he was making cookie dough, I definitely did not complain *grins* !
Although this is a simple recipe and only utilized 2-cups of cashews, this definitely makes a larger portion that will last nights to help satisfy that sweet treat. B also decided to get 95% dark chocolate to help with that healthy portion of this tasty treat — but you can definitely decide to put in whatever chocolate, or other goodies you may want to add into this treat.
– 2-cups of Whole Cashews
– 95% Dark Chocolate Bar
– 3 tbsp. Agave
– 2 tbsp. Coconut oil
– 1/4 cup of Almond Flour
1. First, boil 3-4 cups of water. Once the water comes to a boil, pour over your cashews in a glass bowl. Let your cashews soak in the water for 3-4 hours.
2. Once the cashew’s have soaked, drain the water from the cashews. Add your cashews, almond flour, coconut oil and agave into a food processor and blend well.
3. The blended mixture should appear creamy and well blended.
4. On a cutting board, break up your chocolate bar into smaller chunks
5. Scrape your cashew base into a bowl and then add your chocolate bar chunks and mix together, then refrigerate before serving!
This was such a yummy treat and definitely felt guilt-free when enjoying. After having it this first round, it would be fun to play around with adding in some other types of chocolate or goodies like sprinkles or m&ms for a little extra color and crunch! I am not a huge lover of super dark chocolate, but mixed in with this, it was definitely a good balance of tart and sweet with the cookie dough.
With my new found love of bundt cakes, I wanted to try making my own to see if I was able to make anything as good as the Whole Foods ones! The other factor I was dealing with was finding a recipe that didn’t call for heavy cream or lots of ingredients, especially since we’re trying to limit our grocery trips!
Since I only had mini-bundt cake pan, I altered the bake time to accommodate for the smaller pans, but also included the bake time if you have a full-sized pan. I also modified this recipe to incorporate almond milk.
Bundt Cake Ingredients:
– Cooking Spray / Crisco
– 1.5 cups of stick butter (3-stick)
– 2 cups of sugar
– 4 large eggs
– 1 TBSP. vanilla extract
– 3 cups of flour
– 6 TBSP. cornstarch
– 1.5 TSP. kosher salt
– 1/2 cup of almond milk
1. Pre-heat your oven to 350 and grease your bundt pan.
2. In a large bowl, with a hand mixer beat softened butter and sugar until it’s light and fluffy.
3. Add your eggs one at a time, mixing well after each egg is added – with your last egg, add your vanilla extract in and mix well.
4. Next in another bowl whisk you dry ingredients: flour, cornstarch, baking powder and salt.
5. Now take half of your dry ingredients and mix with your first bowl of wet ingredients – beating well until combined. Pour in 3-tablespoons of your almond milk and milk until fully incorporated, then add remaining dry ingredients and rest of the milk depending on consistency.
6. One your batter is ready, it’s time to bake! Pour your batter into greased pans – do not fill your batter up to the top and about half way up, smoothing the top with a spatula. I knew better, but still filled up my first batch to the top – see my #fail below, although it did make for a yummy scraps!
7. For mini bundt pans, cook for 20-minutes and make sure your toothpick comes out clean – I was able to get 10-mini cakes, if I hadn’t over filled we probably would’ve had a dozen mini cakes. If you’re baking in a full-size pan, back for 55-minutes.
8. Let cakes cool in pan and invert cake pan onto a plate or cooling rack.
1. Whisk together your powdered sugar, vanilla and salt. Since I used almond milk, I gradually added the milk to make sure the consistency was good.
2. Pour of cake and serve!
The cake batter reminds me a lot like my mom’s Christmas cookie dough! It’s sooo yummy, and I definitely licked the bowl and batters clean. Once I filled the tins in about half way, they cooked perfectly at 20-minutes and came out relatively easy with the cooling guides. I love the little personal-sized bundt cakes for a post-dinner or breakfast snack — just add some sprinkles on top and you’ve got a sweet little treat!
I’ve got another awesome and may I add, EASY dessert for your last minute holiday prep! Before we get to the good part, let me quickly tell you why I love this recipe. (1) SO easy (2) Low cost! (3) Delicious! (4) Portable and snack-able for everyone to enjoy.
I adapted the recipe from theblondcook.com and did a lot of no measuring baking this weekend when it came to the seasoning and topping, I just eye-balled a good portion!
Preheat oven to 375 degrees
Will make 24 Apple Pie Bites
3 rolls of Pillsbury Crescents (8-crescents per roll)
Roll your crescents out flat so that you can add the seasoning
Cut apples into 8 slivers
Mix brown sugar, sugar and cinnamon together so that there are equal portions (I did small bowls at a time for each crescent roll pack)
Melted butter (about 1/3 of a stick)
Spoon and flatten the filling seasoning onto the flat crescents across the whole triangle
Dip your apple slice into the butter and place at the larger end of the crescent
Working from the larger end with the apple slice, roll your crescent up
Make sure to grease your baking trays well
Brush melted butter on top and add seasoning dusting over top
Fill your tray up and place in the oven for 10-minutes until the tops are golden brown!