Chocolate Punch Bowl Dessert 

There is just something about creamy, layered desserts that people just can’t get enough of…


This dessert was inspired by my Aunt Sheree, who described to me a dessert she had just made for a church luncheon. (She informed me that cook & serve pudding is way better than just the instant.) I thought I would give her version a try, and served it at my church too. Well, I could barely get a picture before they devoured it. Layered desserts always seem to do well with crowds. They’re easy to make, but impressive to look at…..not to mention it’s delicious. I promise if you take this to a summer cook-out, it will be a huge hit!!

Here’s My Notes:

1)When you’re using cook & serve pudding make sure you use it right away. As the pudding cools, it will form a skin on the top— so layer immediately.

2)I decided to top my dessert with fresh strawberries, but mini Oreos would be cute too.

3)I crushed my oreo cookies in my food processor to crumbs. You can just crush them up in a plastic Zip-loc bag.

4)I wanted to put my dessert in a punch bowl, but they were all too big…so i just went with a trifle dish. But if you really want to feed a crowd you could easily double this recipe and serve it in a huge punch bowl.

5)This dessert is perfect to make in advance.

 

Chocolate Punch Bowl Dessert

Ingredients:

•1 (18.3 oz) package brownie mix

•1 (8 oz) package cream cheese

•1 1/2 cups powdered sugar

•1/2 cup sugar

•1 1/2 cups heavy cream

•1 teaspoon vanilla

•1 (3.4 oz) cook & serve chocolate pudding

•1 (14.3 oz) package oreo cookies (crushed)

🍓 Strawberries, halved 

Directions:

Prepare and bake the brownie mix according to the package directions; allow to cool completely before cutting into cubes.

In the bowl of a stand mixer cream together the cream cheese and sugars until smooth; transfer to another bowl. In the same stand mixer bowl whip the heavy cream and vanilla until light and fluffy. Add the cream cheese – sugar mixture to the whipped cream; beat together for about 5 minutes on high speed.

Prepare the cook & serve pudding according to package directions.

Assembly

It’s finally time to layer the chocolate masterpiece! Begin with a brownie layer… next, a generous layer of cream…then pudding… and finally crushed oreos. Continue this process til u fill the bowl. Chill for at least two hours before serving. I suggest making it the night before and chilling it overnight. I topped my dessert with halved strawberries, but garnish however you desire. Enjoy! 🍓

 

♥More summer desserts:

The Easiest Dessert Ever!

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Blueberry & Peach Cobbler with Bourbon Caramel Sauce

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Easter Egg Nest Candy 

How can something so simple be so delicious and so addictive ?!


At Christmas time, haystack candy is often made and given out as gifts to family and friends. But if you’re like me…. you want to enjoy it year round.  Here is a way to make it springtime appropriate. How cute would it be to receive these in your Easter basket 🐣

Here’s My Notes:

1)When I was at the store getting my Chow Mein noodles there were two options: a 12 ounce bag of noodles & a 5 ounces can of noodles. Since this was my first time making this candy, I wasn’t sure which to get. Thanks to this kind lady behind me in the check-out line for informing me that it doesn’t matter which one to use…..they’re the same. I used the can because it was already weighed out. 

2) You can use whatever egg shaped candy you like.  I used Peanut Butter M&M’s candy.

🌷 Easter Egg Nest Candy 🌷

Yields: 10 nest candies

Ingredients:

1 (12oz.) package butterscotch chips

1 (5oz.) can Chow Mein noodles

Egg shaped candy, such as M&M’s

Directions:

In a large glass bowl melt the butterscotch chips in the microwave, it took about two minutes to completely melt. Add the Chow Mein noodles to the bowl of melted butterscotch chips and stir to completely coat the noodles. Scoop out the candy onto parchment paper to form little monds. Press a few eggs in the center to create a little nest. Allow the candy to harden completely. Enjoy !

  French Patisserie Inspired Chocolate Chip Cookies 

I seriously have no idea if there are chocolate chips cookies in a French Patisserie….  If they are….these would be in it.


As soon as I saw these cookies my immediate thought was that they should be in a cute French sweets shop. There is something so elegant about this ultra flat cookie with it’s crinkly edges and specks of dark chocolate.

Another thing about these cookies that caught my attention was the actual recipe. After 10 minutes of baking you take the tray of cookies and drop them against the oven rack. This creates crinkle edges and a completely flat cookie.


I know this is a bold statement but these are the absolute best cookies I’ve ever had. They’re crispy and thin but still some how chewy. Another bonus is that they taste equally as good the next day.

Here’s My Notes:

1)You must freeze these cookies for 15 minutes before baking. They will spread way too much if you don’t. I know it’s a extra step but it’s well worth it.

2)Even if you’re a fan of thick, soft cookies I still recommend making these….they’re life changing.

3)Because these cookies spread a lot, I only put four on each baking tray.

4) I weighed my dough on a scale, 3 1/2 ounces of dough per cookie. If you don’t have a scale you can just measure out a 1/3 cup of dough per cookie.

5)Lining the pans with foil is important, this helps to create the crinkles and an extra-crisp, golden brown bottom.

French Patisserie Chocolate Chip Cookies

Yields: 12 (4-inch) cookies

Ingredients:

•1 cup (two sticks) butter, softened

•1 1/2 cups sugar

•1/4 cup brown sugar

•1 egg

•2 Tablespoons water

•2 teaspoons vanilla

•2 cups all-purpose flour

•1/2 teaspoon baking soda

•1/4 teaspoon salt

•6 ounces dark chocolate chopped

•Sea Salt

Directions:

Preheat oven to 350 degrees F. Line three cookie sheets with foil, dull side up.

Using a stand mixer fitted with a paddle attachment cream together the butter and sugars on medium speed for about 3-4 minutes until light and fluffy.  Add the egg, vanilla, and water; mix  on low until combined. Mix in the flour, baking soda, and salt. Fold in chopped chocolate.

Form 3 1/2 ounce balls of dough and place four balls of dough on each baking sheet and freeze for 15 minutes before baking.

Place the chilled baking sheet in the preheated oven and bake for ten minutes. After ten minutes of baking, lift the the baking sheet up about 4″ and let it drop down against the oven rack; repeat this step every two minutes (I dropped my cookies three times). Bake the cookies for a total of 18 minutes. Look for golden brown edges and a light center that’s not fully cooked. Let the cookies cool for about 5 minutes before removing them from the pan. Enjoy ! 

Chocolate Chip Cookie Waffle Sundae

Grab a friend, cause your going to want to share.

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Here in the south we have been having some extreme weather changes. One week it’s freezing temps and the next it’s sunny & 75 degrees out. To take advantage of the warmer days Rachel and I made this cooling sweet treat. It’s really easy and simple to make…no oven required.

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Rachel and I enjoyed our sundae while listening to Jon Bellion

You can put anything in a waffle maker, so why not cookie dough? We just used store-bought refrigerated chocolate chip cookie dough. Once the giant cookie has been cooked, it taste just like a Chip Ahoy cookie. Bonus, it only takes a matter of minutes for this cookie to cook. You will have a delicious dessert in no time! Whip one of these up and head to the back porch.

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For toppings we wanted to keep it light & fresh for our sundae, so we opted for fresh strawberries and sliced banana. The topping possibilities are endless for your sundae……hot fudge sauce, sprinkles, chopped pecans, whipped cream, etc.

Here’s My Notes:

1)It will take about a whole (16.5 ounces) package of cookie dough for one waffle.

2)Don’t over fill you waffle maker.  If you over fill the waffle maker, the cookie dough will run out the side and cause a huge mess…I know.

Chocolate Chip Cookie Waffle Sundae

Yields: 1 waffle; 2 servings

Ingredients:

•1 (16.5) package refrigerated cookie dough

•Ice Cream

•Strawberries, sliced

•Bananas, sliced (we used one large banana)

Directions:

Before you heat up the waffle maker spray it well with non-stick cooking spray. Fill the waffle maker with cookie dough, leaving a 1 and 1/2 inch space from the edge. Plug in the maker and cook the cookie for about 2 minutes. Transfer the cookie to a plate and top it with a few scoops of ice-cream and tons of sliced strawberries and banana. Grab some spoons and Enjoy !

 

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Brownie Stuffed Chocolate Chip Cookies {Levian Bakery Style}

The Levian Bakery is located in New York City. The bakery is famous for their ginormous cookies that are served fresh out of the oven.  I’ve never been there myself, but I’ve made copycat recipes for their cookies quite a few times and … they’re pretty amazing.

The Levian Bakery cookies weigh a whopping 6 oz.! That is a huge cookie, but I love that about them… it’s so extra.

I wanted to make a even more outrageous cookie and stuff an already 6 oz. cookie with a brownie, because………why not?!

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Here’s My Notes:

1)The key to these cookies are to under-bake the brownies and the cookies. If that’s not your thing this probably isn’t the cookie for you.

2)I just used a boxed brownie mix, if you want to make a homemade brownie…go for it.

3)I’ve tried chilling the cookies before baking them and no chilling at all. Honestly, I think it’s worth it to chill the cookies before baking. They hold their shape way better and don’t spread, which means a more gooey center…which is exactly what you want for this recipe.

3)I suggest a darker chocolate for these cookies, I used a mixture of semi-sweet chocolate chips and chopped dark chocolate.

4)These cookies the next day are not as good as when they’re fresh. An easy fix is to pop it in the microwave for about 15 seconds…I promise it tastes like it’s fresh out of the oven.

5)My cookies tip the scale at 8 ounces and I enjoyed mine with a cup of coffee, but a glass of milk is always a good idea with a warm chocolate chip cookie. Btw I had no problem at all with eating a whole cookie.

6)If you don’t have bread flour, it’s no big deal. I have made these cookies with just all-purpose flour. However, the bread flour does make the cookie more tender and ultra soft. Also, I do weigh my flour and sugar out on a scale, but feel free to just measure it with measuring cups.

Brownie Stuffed Chocolate Chip Cookies {Levian Bakery Style}

Yields: 8 (8oz.) cookies

Ingredients:

•1 boxed brownie mix, baked according to package directions (I baked mine for just 25 minutes     to get a gooey texture)

•3 cups (13.5 ounces) bread flour

•1 teaspoon baking powder

•1/4 teaspoon baking soda

•3/4 teaspoon salt

•1 cup butter, room temperature

•3/4 cup + 4 teaspoons (6 ounces) brown sugar

•1/2 cup sugar

•2 eggs

•1 teaspoon vanilla

•8 ounces chocolate, I used a mixture of semi-sweet chocolate chips & chopped dark chocolate

Ingredients:

Bake the brownie mix according to package directions in an 8×8 pan. Allow them to cool completely, cut the brownies into 25 squares (5 by 5 rows).

Line two baking sheets with silicone baking mats or parchment paper.

In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt.

Using a stand mixer, cream together the butter and sugars for about 1-2 minutes or until light and fluffy. Add in the eggs and vanilla; beat until fully incorporated. Then, add in the dry ingredients. With a rubber spatula mix in the chocolate.

Scoop the cookie dough with a 1.5 Tablespoons cookie scoop.  Place six scoops of dough on a cookie sheet. Flatten out the dough with your hand. Take a brownie square and place it in the center of the cookie dough. With the remaining cookie dough in the mixing bowl, use your fingers to cover the brownie squares on each cookie. This can be messy and imperfect, but you can do it! Put the baking sheets in the fridge for 1 hour or 30 minutes in the freezer.

Once the cookies have chilled, bake them at 350 degrees F. for 20 minutes. Allow the cookies to cool for about 5 minutes before removing them to a cooling rack . Enjoy !

This recipe was adapted from HERE

♥ Other copycat recipes to check out:

Decadent Brownies with Raspberry Sauce {A Bonefish Grill Copycat}

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Caramel Pecan Cinnamon Roll Cups {A Cinnabon Copycat}

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Check out my Ultimate Chocolate Chip Cookie recipe:

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Whole Wheat Molasses Cranberry- Walnut Bread

When I was younger, a close family friend baked us a loaf of cranberry-walnut wheat bread, I remember thinking it was the best bread I had ever eaten. At the time, I knew nothing about baking bread and the thought of someone making it homemade was so impressive to me. Now I know how simple and enjoyable it can be. You don’t have to be a well-seasoned baker to have fresh bread at home.

This bread is not just for your morning toast or simply just to slice and top with butter…..although it is great eaten like that……I love it to make sandwiches with it.  Especially a good turkey sandwich (Recipe will be at the bottom of this post).

Lunch with my little friend Emma 🤗

 

Here’s My Notes:

1)If you’re new to baking bread, I suggest reading through the recipe before beginning. The key to making bread is activating the yeast. Make sure your yeast has a good date and your water is 100-110 degrees. Anything less, and the yeast will not activate, if the water is too hot the yeast will die and be no good.

2)To me, the easiest way to know if your bread is baked through, is to use a thermometer to check the internal temperature. Bread is done when it reaches a temperature of 190 degrees F.

3)If three loaves of bread is too much, simply wrap the bread up in foil and freeze. Thaw on the counter when your ready to use. Or you can share with someone special……

 

Whole Wheat Molasses Cranberry Walnut Bread

Yields: three loaves; Approx. 32 servings

Ingredients:

•3 cups warm water (100-110 degrees F.)

•2 (.25 ounces) packages or 4 1/2 teaspoons active dry yeast

•1/3 cup molasses

•1 Tablespoons sugar

•5 cups bread flour

•4 Tablespoons butter, melted

•1/3 cup honey

•1 Tablespoon salt

•3 1/2 cups whole wheat flour

1 (12 ounce) package dried cranberries, chopped

1 1/2 cups chopped walnuts

Directions:

In a large bowl, whisk together the warm water, yeast, sugar, and molasses. Add in the bread flour and mix using a wooden spoon. Allow to set for 30 minutes, it will be big and bubbly.

Add in the melted butter, honey, salt, dried cranberries, and chopped walnuts. Stir with the wooden spoon until well combined.   Mix in the 2 cups of whole wheat flour. Flour a flat work surface, knead dough with more wheat flour until it’s no longer super sticky, this may take an additional 2-4 cups of flour. Place the dough in a well oiled bowl, turning the dough to coat the top. Cover with a clean dish towel. Let rise in a warm place for about 1 hour or until doubled in size.

Punch down the risen dough, and cut them evenly into three loaves. Place in greased loaf pans, cover and allow to rise again until doubled in size (about 30 minutes).

Bake the loaves in a oven preheated to 350 degrees F. for about 25 minutes. I’ve baked this bread many times and my loaves are always done at 25 minutes of baking, ovens very. Enjoy !

 

The Best Turkey Sandwich:

Toast two slices of Whole Wheat Molasses Cranberry-Walnut Bread. Spread a thin layer of room temperature cream cheese on each slice. Add sliced or mashed avocado, season with salt & pepper. Layer on deli-sliced turkey meat, lettuce and tomato. Serve with your favorite chips or fresh fruit … you seriously have the perfect lunch.

 

 

♥ Other delicious bread recipes:

 

Apple Cinnamon Crunch Bread

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Braided Orange & Almond Sweet Bread

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The Easiest Dessert Ever!

Sweet cheesecake filling sandwiched between crescent rolls & topped generously with cinnamon sugar.


I couldn’t stop eating these delicious squares the first time I had them. The crunchy, sweet topping had me hooked. I was shocked at how easy they were to prepare, but you know….sometimes simple is best. 


I like to serve these with strawberry jam…the combination is amazing.  P.S. It makes the best breakfast or brunch.



Here’s My Notes:

1)I bake the first layer of crescent rolls, because I want to insure that it doesn’t end up being raw on the bottom. You can skip this step if you like. 

The Easiest Dessert Ever 

Yields: 1 9×13 baking pan; approximately 20 squares 

Ingredients:

2 (8oz.) packages refrigerated crescent rolls 

2 (8oz.) packages cream cheese, room temperature 

1 cup sugar 

1 teaspoon vanilla 

1/4 cup butter, melted 

1 Tablespoon cinnamon 

4 Tablespoons sugar 

🍓 Strawberry Jam
Directions:

Preheat oven to 350 degrees F. 

Spray a 9×13-inch baking pan with nonstick cooking spray. 

In a large mixing bowl, beat together the cream cheese and sugar for 2-3 minutes or until light and fluffy.

Press one of the packages of crescent rolls into the prepared pan. Bake in preheated oven for 6-7 minutes. Remove from oven and then evenly spread the cream cheese mixture over the crust. Use the other can to cover the top. Mix the cinnamon and sugar together. Then, brush the butter evenly over the top and sprinkle with cinnamon sugar. 

Bake in preheated oven for 30 minutes. Allow to cool for about an hour before cutting. I like to put mine in the fridge to chill…..they’re amazing with strawberry jam. Enjoy !

Check out this recipe:

Fresh Strawberry Jam {A Strawberry Summer Recipe #1}

Gluten-Free Banana Bread


This gluten-free version blows regular banana bread out of the water. My friends and I can’t get enough of it. I’ve made this gluten-free quick bread over and over the past few weeks….we’re nowhere close to being tired of it. It’s a quick breakfast, perfect topped with salted butter with your afternoon coffee, or a comforting after dinner treat. 

Here’s My Notes:

1)I like to use Gluten-Free multi-purpose baking mixes, they’re easy and have everything you need…you don’t have to worry about finding any “special” ingredients. 

2)I do like to use a little xanthan gum, but it’s easy to find at any grocery now.

3)I like to use a rice baking mix and a garbanzo bean baking mix

4)To me…the key to a perfect banana bread every time is not overfilling the pan. If you have too much batter for your loaf pan, simply make a few muffins with the leftover batter.

5)I have always liked making my banana bread the day before I plan on serving it. Banana bread is always better the next day. 

Gluten-Free Banana Bread

Yields: 1 loaf 

Ingredients:

1 cup garbanzo bean baking mix 

1 cup rice flour baking mix

3/4 teaspoon xanthan gum 

1 teaspoon baking powder 

1/2 teaspoon baking soda 

1/2 teaspoon salt 

1 cup brown sugar 

2 eggs

1/3 cup oil, I use grapeseed or canola 

1/3 cup sour cream 

1/3 cup whole milk buttermilk 

1 cup very ripe banana, mashed (I use 3 bananas)

1 teaspoon vanilla 


Directions:

Preheat oven to 350 degrees F.  Spray a loaf pan with non-stick cooking spray. 

In a large mixing bowl, combine all the ingredients with a rubber spatula. Pour batter into prepared loaf pan. Sprinkle the top evenly with about 1/4 cup brown sugar. 

Then bake in preheated oven for about 55 minutes – 1 hour. Allow the loaf to cool for at least an hour for cutting. Enjoy !

The Sweetheart Milkshake {Lactose Free}

A treat too good not to share.

I constantly stalk the Black Tap‘s Instagram page to see what new creations they have dreamed up. The burgers & fries they post look amazing, but what really catches my attention is their outrageous milkshakes. Seeing their crazy shakes inspired me to make my own version for Valentine’s Day. 

This is a fun, indulgent treat to share with a sweetheart…or like me, with your best friend. 

Here’s My Notes:

1)Yes, I may have went a little overboard with topping this milkshake with a slice of cake, but I think this shake will be just as insane piled high with whipped cream, chocolate drizzle, and cute heart sprinkles. 

2)I did a cookie rim to decorate my glass like the Black Tap does. I covered the top of the glass with store bought chocolate frosting, then packed on finely crushed red velvet Oreos. Tip: red velvet Oreos are amazing frozen! 😉

3)I made this milkshake lactose free, but feel free to use regular ice-cream and milk.

4)Adding a few red velvet Oreos in the milkshake would be delicious.

The Sweetheart Shake

Yields: 1 large shake; 2 servings

Ingredients 

4 (1/2 cup) scoops of lactose free vanilla ice-cream

1/4 cup store bought hot fudge sauce 

1/2 cup unsweetened almond milk 

Warmed hot fudge, whipped cream, cute heart sprinkles, & any other topping your heart desires😍

Directions 

Blend together the ice-cream, hot fudge, and almond milk on high speed in a blender (I used my Vitamix) until smooth. Pour into prepared glass. Finish with toppings and…

💘Enjoy ! 💘

Check out my other milkshake recipe:

The Most Insane Milkshakes 

I used this red velvet cake recipe to decorate the milkshake.

Red Velvet Cake with Easy Cream Cheese Frosting {Cake Mix Recipe} 

I have nothing against using cake mixes, even though I do add to them.  They are perfect for when you’re in a pinch and need a dessert…quick. By adding a few extra ingredients you’ll have a deliciously, moist cake that will impress anyone. 

There is one thing about making cream cheese frosting…you need quite a bit of sifted powdered sugar, which takes time to do. So I add a can of store-bought cream cheese frosting to a quick batch of my buttercream, it’s the perfect semi-homemade alternative. To frost this cake fast and neatly, use a disposable piping bag fitted with a 1M open star tip.  Then fill the piping bag with the frosting, and pipe dollops on each cake layer as you stack the cake. Finish the top with a healthy amount of cute sprinkles, and it’s as easy as that! 

Here’s My Notes:

1)Buttermilk is a staple in my fridge, it’s a must-have for me, but feel free to use regular milk.

2)This cake is perfect to make ahead, you can bake it the night before you plan to serve…super stress free. 

3)I baked my cake in three 6-inch cake pans, you can totally bake it in two 9-inch cake pans.  Bake in a preheated oven for 25-30 minutes, or until when you press the cake lightly it springs back.

Red Velvet Cake with Quick Cream Cheese Frosting 

Yields: one 6-inch three layer cake or one 9-inch two layer cake

Ingredients

Cake:

1 (18.25oz.) red velvet cake mix

3 eggs 

1/3 cup butter, melted 

1 1/4 cup milk or buttermilk 

2 teaspoons vanilla 

Frosting:

1 (16oz.) can cream cheese frosting 

1 cup (2 sticks) butter, softened 

3 cups powdered sugar, sifted 

1 teaspoon vanilla 

Cute Sprinkles 

Directions 

Preheat oven to 350 degrees F. Line three 6-inch cake pans with parchment paper and spray with non-stick cooking spray. 

In a mixing bowl, beat all the cake ingredients together with a hand mixer for about 3-4 minutes or until fully combined. 

Divide batter evenly between the prepared cake pans. Bake in preheated oven for 30-35 minutes or until when you lightly press the top it springs back. Allow the cake layers to cool in the pans for about 10 minutes before turning them out onto a wire cooling rack to cool completely. 

While the cake layers are cooling, prepare the frosting: In the bowl of a stand mixer fitted with a pattle attachment, cream together the can of frosting, butter, and sifted powdered sugar for about 5 minutes or until creamy and smooth. Beat in the vanilla. Place the prepared frosting in a piping bag fitted with a 1M piping tip. 

Assembly 

Once the cake has completely cooled, frost the cake one layer at a time by piping dollops over the top of each layer. Finish the cake with sprinkles. Enjoy ! 💘