No Bake Summer Berry Icebox Cake

I ran across this brilliant idea while visiting cakescottage.com and thought it was a lovely idea with July 4th coming up soon!

No Bake Summer Berry Icebox Cake

 

CREDIT

This is a beautiful cake that would grace any table for a Patriotic holiday!

Author: CakesCottage

Recipe type: Dessert

Serves: 12-16

Ingredients

• 19 oz graham crackers
• 8 oz cream cheese, softened
• 2 (3.4 oz) packages Vanilla Instant Pudding
• 2-1/2 cups cold milk
• 12 oz Cool whip (or homemade whipped cream)
• 3 cups fresh strawberries, sliced
• 1-1/2 cups fresh blueberries
• 2 oz white chocolate chips

Instructions

1. Beat cream cheese and dry pudding mixes in large bowl with mixer until blended.
2. Gradually beat in milk.
3. Gently stir in Cool Whip or homemade whipped cream, reserving ½ cup.
4. Spread a thin layer of cool whip in a 9x13 pan just to coat the bottom.
5. Layer 5 graham crackers across the center of the pan, then 2 more, breaking them as needed to fit around the top and bottom edges.
6. Spread a layer of pudding mixture over grahams and top with a layer of blueberries and sliced strawberries.
7. Place graham crackers on top of berries, then pudding mixture, then layer of berries again.
8. Repeat the graham-pudding-berries layers 1 more time (3 times total) and you should reach the top of the pan.
9. Refrigerate for at least 4 hours or overnight until the graham crackers have softened completely.
10. When ready to serve, melt white chocolate chips in a bowl as directed on package and drizzle over dessert.
11. You can use a spoon to drizzle it over the tops of the berries or you can put it into a small zip-top bag and snip of the corner for an easy "piping bag."

You could easily make this gluten free by using gluten free graham crackers, and making sure your white chocolate chips are gluten free!

Super Easy Brownie Christmas Trees!

 

Super Easy Brownie Christmas Trees! 

Just made your favorite box of brownies-even gluten free!

Cut into triangles and decorate with a little icing and coated

candies! Peppermint stick can serve as the trunk!

Super cute! 

Recipe from Betty Crocker

 3x

Gluten Free Lemon Cake

https://www.onelovelylife.com/gluten-free-lemon-cake/

For the Lemon Cake:

• 1/2 cup milk (I use unsweetened almond milk)
• 3 Tbsp lemon juice
• 3/4 cup sugar (I used organic cane sugar)
• 2 Tbsp lemon zest (about 2 lemons’ worth)
• 1/2 cup avocado oil (can sub melted coconut oil, butter or vegan butter)
• 3 eggs
• 1/2 tsp vanilla extract
• 1 3/4 cup gluten free all purpose flour baking blend (like Bob’s Red Mill 1-to-1 Baking Flour)
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt

For the Lemon-Honey syrup:

• 1 Tbsp honey
• 2 Tbsp lemon juice

For the Lemon Glaze:

• 1 Tbsp lemon juice
• 2 Tbsp milk (I use almond milk)
• 1/2 tsp vanilla
• 2 cups powdered sugar, sifted (I measure, then sift)

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INSTRUCTIONS

For the cake:

1. Preheat oven to 350 degrees. Grease a 9″ cake pan with spray oil and line the bottom with a parchment paper circle*
2. In a liquid measuring cup (or a small bowl), combine lemon juice and milk. Let sit for about 5 minutes.
3. While the lemon juice and milk is sitting, rub lemon zest into the sugar in a large bowl. This gets the lemon oil into the sugar and distributes the flavor really well.
4. Add milk mixture, avocado oil, eggs, and vanilla. Whisk until well combined.
5. In a medium bowl, stir together flour blend, baking powder, baking soda, and salt. Stir the dry ingredients into the wet ingredients and mix until just combined. (Or you can simply sprinkle the dry ingredients over the wet before stirring)
6. Pour into your prepared 9″ cake pan.
7. Bake at 350 degrees F for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
8. Place on a cooling rack in the pan for 10 minutes to cool slightly before turning out onto a plate.
9. While the cake cools slightly, mix up your lemon honey syrup (see below)
10. After 10 minutes cooling in the pan, turn the cake out onto a plate or cake stand and brush with the still-warm cake with lemon honey syrup.
11. When the cake has cooled completely, top with glaze.

For the Lemon-Honey Syrup:

1. Stir together lemon juice and honey. Brush over the cake when it’s still quite warm (as soon after removing the cake from the cake pan as you can). Let cake brushed with syrup cool completely before adding the glaze.

For the Lemon Glaze:

1. Sift powdered sugar into a large bowl. Add lemon juice, milk, and vanilla. Whisk or beat until smooth. (Ideally, you want the glaze to be opaque and to hold its shape when it drips down the sides of the cake. If yours is too thin, add more powdered sugar 1 Tbsp at a time. If it’s too thick, add more milk 1 teaspoon at a time until you reach the right consistency.)
2. Pour glaze over your cooled cake and gently spread it toward the edges. Let some of the glaze run down the sides. Let set completely before cutting and serving.

NOTES

You can absolutely make this in a stand mixer or food processor instead of in a mixing bowl. Your preference!

*To cut a parchment circle, I trace the bottom of my cake pan on parchment paper, then cut it out. It’ll be the perfect size!

CINNAMON ROLL POKE CAKE

credit

Ingredients

For the cake:

• 1 box vanilla or white cake mix
• ingredients needed to make cake eggs, oil & water

For the filling:

• 1 (14 oz) can sweetened condensed milk
• 4 tbsp melted salted butter
• 1/2 cup packed brown sugar
• 2 tsp ground cinnamon

For the frosting:

• 1/2 block (4 oz) cream cheese, softened to room temp.
• 1/3 cup butter, softened to room temp.
• 2 cups powdered sugar
• 1 tsp vanilla extract
• 1 tbsp heavy cream or milk

Instructions

For the cake:

• Preheat oven to 350f degrees, Spray a 9×13 baking dish with nonstick cooking spray.
• Prepare cake mix according to package directions. Pour prepared batter into prepared baking dish.
• After baking, allow the cake to cool. Then using the end of a wooden spoon, poke holes (in about 1-inch intervals) into the cooled cake.

For the filling:

• In a small bowl, whisk together sweetened condensed milk, melted butter, brown sugar and cinnamon.
• Pour the filling mixture into the holes and spread it out using the back of a spoon or a butter knife.

For the frosting:

• In a medium bowl, mix together softened cream cheese and softened butter with an electric mixer.
• Then slowly mix in powdered sugar, vanilla extract and milk (or heavy cream.) Mix until smooth.
• Spread frosting onto cake.
• Sprinkle some cinnamon sugar on top of the frosting. Then put cake into the fridge for about an hour to allow the cake’s filling to set up. Then serve!

Pumpkin Spice Cookies with Cinnamon Cream Cheese Frosting

CREDIT

Pumpkin Spice Cookies with Cinnamon Cream Cheese Frosting

INGREDIENTS:

Pumpkin Spice Cookies:

• 1/2 Cup Butter (Sweet Cream Salted)
• 1 Cup Sugar
• 2 Eggs
• 1 Cup Canned Pumpkin
• 2 Cups Flour
• 4 tsp. Baking Powder
• 1 tsp. Salt
• 2 1/2 tsp. Cinnamon
• 1/2 tsp. Nutmeg
• 1/4 tsp. Ginger
• 1 Cup Chopped Walnuts or Pecans (optional)
• Cookie Sheets
• Parchment Paper

Cinnamon Cream Cheese Frosting:

• 1/2 Cup Butter (Sweet Cream Salted)
• 8 oz. block of Cream Cheese
• 3 tsp. Vanilla
• 4 cups Powdered Sugar
• 1 tsp. Cinnamon

DIRECTIONS:

Pumpkin Spice Cookies:

1. In a mixer cream the butter and sugar until light and fluffy.
2. Add eggs and pumpkin and mix well.
3. Sift flour, baking powder, salt and spices together and fold into cookie batter.
4. Mix until well blended.
5. Drop a spoonful of the cookie batter onto a cookie sheet.
6. Bake in a 350 degree oven for approximately 15 minutes.
7. Allow to cool.
8. Frost with Cinnamon Cream Cheese Frosting

Cinnamon Cream Cheese Frosting:

1. Beat cream cheese, butter and vanilla in a mixer until blended.
2. Add powered sugar a cup at a time and continue to mix until sugar is incorporated.
3. Finally, add cinnamon.

A Little Christmasy....

4 INGREDIENT GLUTEN FREE PEANUT BUTTER COOKIES

4 INGREDIENT GLUTEN FREE PEANUT BUTTER COOKIES

 

SAVE PRINT

PREP TIME

5 mins

COOK TIME

10 mins

TOTAL TIME

15 mins

 

Easy, delicious gluten free peanut butter cookies!

Author: The Happier Homemaker

Recipe type: Dessert

Cuisine: American

Serves: 18

INGREDIENTS

• 1 egg
• 1 cup peanut butter
• 1 cup sugar
• 1 tsp vanilla extract

INSTRUCTIONS

1. Preheat oven to to 350 degrees.
2. In a bowl combine all ingredients.
3. Use a cookie scoop or spoon to drop 1" balls of dough onto greased cookie sheet.
4. If desired add the classic peanut butter cookie cross hatch by pressing a fork sprayed with nonstick spray into the top of each cookie.
5. Bake for 10-12 minutes.
6. Cool on rack and enjoy!

link

Neat Spring Recipe...for Kids!

photo & credit
I thought these would be fun for kids. Maybe to celebrate the
first day of Spring? Or for a party?
Easy too!
Make your fav cupcake recipe.
 Mound vanilla icing high, and cover in sprinkles. Snip leaves from taffy tape.
Then insert Lollipop! :)

Cornstarch for your Chocolate Chip Cookies!? Yep!

I recently learned about a secret ingredient that will produce the most delicious, fluffy, soft chocolate chip cookies ever--CORNSTARCH! Just  use cornstarch in your dough. The dough itself ends up looking exactly like ice cream and the texture is out of this world.
Sample recipe--I haven't tried this one....I usually use the one off the back of the Nestle bag and just add the cornstarch.

Ingredients:

• 3/4 cup  unsalted butter, softened to room temperature
• 3/4 cup  dark brown sugar
• 1/4 cup  granulated sugar
• 1 large egg, at room temperature
• 2 teaspoons vanilla extract
• 2 cups  all-purpose flour
• 2 teaspoons cornstarch
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1  1/4 cup  semi-sweet chocolate chips

Directions:

1. In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and granulated sugar and mix on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides and bottom of the bowl as needed. In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add the chocolate chips and mix for about 5 seconds until evenly disbursed. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour and up to 2 days. Chilling is mandatory for this cookie dough.
2. Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. Preheat oven to 350F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
3. Once chilled, the dough will be slightly crumbly, but will come together if you work the dough with your hands as you roll into individual balls. Roll balls of dough, about 1 Tablespoon of dough each, into balls. Bake for 8-9 minutes, until barely golden brown around the edges. They will look extremely soft when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely.
4. Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well - up to three months. Unbaked cookie dough balls freeze well - up to three months.

Makes about 2-2.5 dozen cookies. Do not drop dough onto warm cookie sheets.  Allow cookie sheets to cool completely between batches. Baked cookies freeze well - up to three months.  Unbaked cookie dough balls freeze well - up to three months. Bake for 1-2 extra minutes (do not thaw).