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(Copy Cat) Betty Crocker Brownies

26 Oct

I found this recipe on Pinterest. I love finding ways to prepare pre-packaged things at home. I didn’t calculate how much it cost to make these, but the recipe says its only 30 cents per mix! We all enjoyed these. They were rich, delicious, and better than store bought. I loved how easy they were to make, with normal pantry ingredients. I made up a few mixes to have on hand in my pantry. To change the recipe up, you can add in peanut butter chips, nuts, or chocolate chips.

Copy Cat Betty Crocker Brownies
source: Fake It Frugal

1 cup sugar
1/2 cup flour
1/3 cup cocoa
1/4 teaspoon salt
1/4 teaspoon baking powder

Mix all dry ingredients together with a whisk and dump into a zip lock bag. On the bag, add the following instructions:

Add: 2 eggs, 1/2 cup vegetable oil, 1 teaspoon vanilla. Pour into a greased 9×9 inch pan. Bake at 350 degrees for 20-25 minutes.

copy cat betty crocker brownies

Chocolate and Peanut Butter Brownie Trifle

9 May

I made this for Easter dinner with my family, and we all enjoyed it. I love the combo of peanut butter and chocolate. This dessert is super rich, so no need to double it if making for a large crowd. All you need is a spoonful!

Chocolate and Peanut Butter Brownie Trifle
Source: The Cookin’ Chicks

1 2/3 cups sugar
3/4 cup baking cocoa
1 1/3 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt
2 eggs
2 tbsp water
3/4 cup melted butter
2 tsp vanilla extract

Peanut Butter Filling:
1 (8oz) package cream cheese, softened
2 cups powdered sugar
1 cup peanut butter
2/3 cup milk
16 oz cool whip
4 peanut butter cups, chopped

Preheat oven to 350 degrees. Grease a 13×9 inch pan. Combine dry brownie ingredients in a large bowl, stir. Add in wet ingredients, stir until well mixed. Spread batter into pan. Bake 20-24 minutes, or until toothpick comes out clean when inserted. Let brownies cool completely.
In a different bowl, combine cream cheese and powdered sugar. Beat until smooth. Add in peanut butter and milk and mix til combined. Fold in cool whip, combine.
Take out half the brownies and crumble them into the bottom of a trifle bowl or large glass bowl. Add a layer of the peanut butter mixture. Take the other half of the brownies and crumble on top of peanut butter layer. Put the last layer of peanut butter mixture on top of brownies. Sprinkle chopped peanut butter cups on top. Refrigerate until serving time.

chocolate and peanut butter trifle

Pumpkin Roll Bars

18 Sep

It’s September, and I am starting to get excited for fall baking. I love Pumpkin Rolls, but I have never attempted to make one. I was always a little intimidated by them! There is no need to go through all the trouble of them now, this recipe is delicious. It was fairly simple to assemble, and had all the flavors of a traditional pumpkin roll. I will definitely be making these again once the weather cools off.

Pumpkin Roll Bars
Source: Six Sisters Stuff, as seen on Let’s Dish

6 tablespoons unsalted butter, melted
1 1/2 cups granulated sugar
2 large eggs
1 (15 oz.) can pumpkin
1/4 cup water
2 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Cream Cheese Filling
8 ounces cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla
1 large egg

Preheat oven to 350 degrees. Spray a 9×13 in pan with cooking spray. In a bowl, beat the butter and 1 1/2 cups sugar with a mixer until smooth. Beat in the 2 eggs, pumpkin, 1 teaspoon vanilla, and water until blended. In a separate bowl, combine the rest of the dry cake ingredients. Add the dry ingredients to the pumpkin mixture and combine until well blended. Spread 2/3 of the pumpkin mixture evenly into the prepared pan.

In a bowl, with a mixer on medium speed, beat cream cheese, 1 egg, 1/4 cup sugar, and 1/2 teaspoon of vanilla until smooth. Spread cream cheese mixture evenly over the pumpkin mixture. Dollop the remaining pumpkin batter over the cream cheese batter and spread out as evenly as possible. Use a table knife to swirl together the cream cheese and top layer of pumpkin. Bake for 30-35 minutes, or until the center of the pumpkin batter springs back when touched. Cool completely in pan, then cut into bars. Store in refrigerator. My serve at room temp or cooled.


Sopapilla Cheescake

5 Feb

My Aunt Kathy has brought this dessert to several family gatherings, and it is always a big hit. I made a Mexican themed dinner for a friend’s birthday one night, and thought this would complement it well for dessert.

It filled my house with the wonderful smell of cinnamon as it was baking, I could hardly wait to try it! I served this warm from the oven, with extra honey drizzled on top. We all enjoyed this, and I will definitely make it again in the future. I lightened it up a bit by using reduced fat crescent rolls and cream cheese. The original recipe calls for butter, but I used margarine as it was all I had on hand.


Sopapilla Cheesecake

Source: Aunt Kathy


2 (8oz) packages reduced fat cream cheese

1 cup sugar

1 teaspoon vanilla

2 (80z) cans of reduced fat crescent rolls

3/4 cup sugar + 1 teaspoon cinnamon (mixed)

1/2 cup margarine, melted

1/4 cup honey + extra for serving

Beat cream cheese, 1 cup of sugar, and vanilla with a mixer until smooth and creamy.

Unroll 1 can of crescent rolls and press into the bottom of a greased 9×13 inch pan. Spread cream cheese mixture on top of crescent rolls.

Unroll second can of crescent rolls, and arrange over the top of the cream cheese mixture in pan.

Pour melted margarine over the top of the rolls, and sprinkle with cinnamon sugar.

Bake at 350 degrees for 35 minutes, or until golden brown. Drizzle 1/4 cup honey over hot sopapillas. Serve warm or cold, with extra honey on hand.

Cream Cheese Frosted Banana Bars

31 Jan

If you have a few bananas going bad, you must try this recipe! A girl I used to work with let me have a sample of this a few years ago, and I have been in love with it ever since!  This recipe turns out moist and delicious, and topped with the cream cheese frosting….it’s amazing 🙂 I can’t say enough good things about this recipe, for us it’s a keeper.

I think it’s especially important to bake it in a 10 x 13 inch pan, because you get a thick layer of cream cheese frosting to go with the bananas…yum! The recipe calls for a can of premade cream cheese frosting, but I made my own this time. If you want to save time, pick up a can of frosting.

Cream Cheese Frosted Banana Bars

Source: Amy Ball

1/2 cup softened butter

1 1/2 cups sugar

2 eggs, beaten

1 cup light sour cream

1 teaspoon vanilla

2 cups flour

1 teaspoon baking soda

1/4 teaspoon salt

1 cup mashed bananas (about 3)

16 oz container cream cheese frosting (or homemade)

Preheat oven to 350 degrees F. Grease a 10 x 13 inch pan, and set aside.

Cream together sugar and butter. Add eggs, and mix well. Add sour cream and vanilla, mix again.

Combine dry ingredients, and stir into batter. Add bananas and mix well.

Spread into greased pan and bake for 20-25 minutes. Cool and frost with cream cheese icing.

Pumpkin Cream Pie

13 Jan

I haven’t been in the kitchen lately, but I was lured in by another recipe swap hosted by A Taste of Home Cooking. The swap was a little bit different this time. We were all assigned a blog, and then we got to pick out any recipe to try for ourselves.

I was assigned The Imitation Chef, and I immediately found several recipes to bookmark. I picked out pumpkin cream pie, blueberry crumb cake, and mediterranean couscous. I decided to go with the pumpkin cream pie, as I had stocked up on canned pumpkin during Thanksgiving. I plan on trying the other recipes out in the future.

I lightened up this recipe quite a bit, and was pleased with the results. It was really easy to assemble, and I loved how creamy it was. The original recipe called for pumpkin pie spice, but I forgot to add it when I was making the pie. I thought it tasted good without it, but I might try adding it next time!


Pumpkin Cream Pie

Source: Adapted from Imitation Chef

1 cup pumpkin puree

1 cup light cool whip

2 small packages of sugar- free, fat-free vanilla pudding

1 1/2 cups skim milk

graham cracker crust

In a medium-sized bowl, combine the pumpkin puree, cool whip, dry pudding mixes, and milk. Beat on low for 2 minutes. Pour pumpkin cream pie filling into graham cracker crust. Refrigerate for 3 hours before serving.

Peanut Butter Cup Blondies

17 Sep

My husband and I both love Reeses Peanut Butter Cups, so when I saw this recipe I knew I had to try it. I thought it was really good! Strangely enough, he didn’t think they were anything special. Next time I make them, I will leave out the extra chocolate chips in the batter. I would like to taste more of the blondie + the peanut butter cups. The chocolate chips added to the batter in my opinion are a little overboard in the chocolate department….if you can believe that 🙂

Peanut Butter Cup Blondies

Source: Alida’s Kitchen, adapted  from Cooking Light


1 1/4 cups all-purpose flour

1/2 cup granulated sugar

1/2 cup brown sugar, packed 
1/2 teaspoon baking powder
1/4 teaspoon salt (optional)
1/3 cup natural peanut butter (creamy or chunky)
1/4 cup butter, melted and cooled slightly
2 tablespoons skim milk
1 teaspoon vanilla extract
2 large eggs, lightly beaten
1/4 cup milk or semisweet chocolate chips
4 (0.75-ounce) peanut butter cups, coarsely chopped
Cooking spray
  1. Preheat oven to 375 degrees.  Spray 9 x 9 inch baking pan with cooking spray.  Set aside.
  2. In a large bowl, whisk to combine the flour, sugars, baking powder, and salt (if using).
  3. In a separate medium bowl, stir to combine the peanut butter, butter, milk, vanilla and eggs. 
  4. Add peanut butter mixture to dry ingredients, and gently stir until combined.  Fold in chocolate chips until combined (do not over mix).
  5. Pour batter in prepared baking dish.  Arrange peanut butter cups over batter.
  6. Bake for 19 minutes, or until a wooden toothpick inserted in the center comes out with moist crumbs clinging.  Cool in pan on a wire rack.


Chocolate Chip Cookie Delight

18 Aug

My brother and his wife invited us over for lunch the other day. I brought this dessert and we really liked it. What’s not to love about a chocolate chip cookie topped with chocolate and vanilla pudding? I forgot to snap a picture of this, so I’m including the picture from Taste of Home. This was wonderful, easy to throw together, and a great summertime dessert.

Chocolate Chip Cookie Delight

Source: Dainty Chef, originally from Taste of Home


  • 1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough
  • 1 package (8 ounces)  Cream Cheese (softened or cubed), softened
  • 1 cup confectioners’ sugar
  • 1 carton (12 ounces) frozen whipped topping, thawed, divided
  • 3 cups cold milk
  • 1 package (3.9 ounces) instant chocolate pudding mix
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • Chopped nuts and chocolate curls, optional


  • Let cookie dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 14-16 minutes or until golden brown. Cool on a wire rack.
  • In a large bowl, beat cream cheese and confectioners’ sugar until smooth. Fold in 1-3/4 cups whipped topping. Spread over crust.
  • In a large bowl, whisk milk and pudding mixes for 2 minutes; let stand for 2 minutes or until soft-set. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with nuts and chocolate curls if desired. I topped mine with mini chocolate chips.
  • Cover and refrigerate for 8 hours or overnight until firm. Yield: 15 servings.

**Photo by Taste of Home**

Wacky Chocolate Cake

9 Aug

My husband’s grandmother gave me a cookbook recently. It’s one of those cookbooks that church’s or different groups of people get together and submit recipes for. I have several cookbooks like this and they are filled with great tried and true recipes. This one happens to be from St. Margaret’s Mercy Hospital in Fredonia, K.S. It says in the front of the book that Linda, my husband’s aunt gave this book to his grandmother in 1985.

I was excited to look though the book and make a recipe. My parents came over for dinner last night, and I thought this was the perfect excuse to make this cake!

I have to say, I was intrigued by this recipe. The cake recipe doesn’t call for any eggs, but it does say to add 2 tbsp of vinegar. This cake turned out moist and delicious. I had all the ingredients already on hand, and it was easy to assemble. I will be making this again!

Wacky Chocolate Cake

Source: Sharing Recipes, compiled by St. Margaret’s Mercy Hospital



3 cups flour

6 tbsp cocoa

2 tsp baking soda

2 cups sugar

1 tsp salt

10 tbsp cooking oil

2 tbsp vinegar

2 cups water


1/2 stick butter

2 tbsp cocoa

3 tbsp milk (I added more to get a smoother consistency)

1 cup powdered sugar

1 tsp vanilla

Sift flour, cocoa, soda, sugar, and salt together. Make a hole in dry ingredients for each of the following: oil, vinegar, and vanilla.

Pour 2 cups water over the whole mixture. Mix, and beat slightly. Do not overbeat.

Place in a greased and floured 9 x 13 inch pan. Bake at 350 degrees for 35 minutes (I had to bake mine about 40 minutes).

For the frosting: Melt butter, cocoa, and milk together and bring to a boil. Add remaining ingredients and beat well. Pour on cake and spread while cake and frosting are hot.

Cake Batter Crispy Treats

19 Jun

I had been avoiding carbs the last 5 days, until I saw this recipe. I blame this recipe for falling off the diet wagon once again. I must say, I think it was worth it, the cake batter crispy treats were delicious! I was expecting the cake batter taste to be a tad more intense, so I think next time I might increase the cake mix. Make these, you won’t be disappointed  🙂


Cake Batter Crispy Treats

Source: how sweet it is, adapted from Rice Krispies

3 tablespoons butter

1 (10 oz) bag of mini marshmallows

1/4 cup yellow cake mix

6 cups Rice Krispies cereal

1 (1.75 oz) container of sprinkles

Melt butter in a large saucepan over low heat. Add marshmallows and stir until they begin to melt. Add one spoonful of dry cake mix to marshmallows at a time, until all is incorporated. After the marshmallow mixture is completely melted, add Rice Krispies. Stir until cereal is completely coated with marshmallow mixture. Sprinkle in half of the sprinkles and mix well. Press into a greased 9×13 in pan, and top with remaining sprinkles. Let sit for about 30 minutes before cutting.