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Dessert

Crazy Cake

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Crazy Cake
This cake was popular during the depression, and does not have eggs in it.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 3 cups all-purpose flour
  • 2 cups white sugar
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • ½ cup unsweetened cocoa powder
  • ¾ cup vegetable oil
  • 2 tablespoons distilled white vinegar
  • 2 teaspoons vanilla extract
  • 2 cups cold water
Instructions
  1. Sift flour, sugar, salt, soda, and cocoa together into a 9 x 13 inch ungreased cake pan. Make three wells. Pour oil into one well, vinegar into second, and vanilla into third well. Pour cold water over all, and stir well with fork.
  2. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until tooth pick inserted comes out clean. Frost with your favorite icing.

Watch the recipe video here:

"Would give this recipe 10 stars if I could!"Crazy Cake RECIPE HERE: https://trib.al/80p1b1r

Posted by Allrecipes on Sunday, January 20, 2019

Dessert

Do Nothing Cake

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Do Nothing Cake
There is something special about finding a cake that is not only simple but turns out to be the yummiest cake ever. The pineapple cake alone is to die for, but once you let that delicious icing drip through the whole cake…it’s a whole new story! Bake this for anyone on a special occasion and have them drooling in happiness!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Cake:
  • 2 CUPS All purpose flour
  • 2 CUPS Granulated sugar
  • 2 Eggs, Slightly beaten
  • 1 tsp Vanilla
  • 1 tsp Baking soda
  • Pinch of salt
  • 1 Large can 20oz crushed pineapple with juice
Frosting:
  • 1 Stick (1/2 cup) Butter
  • 1 CUP Sugar
  • 1 Can 5½oz Evaporated milk
  • 1 CUP Chopped Pecans
  • 1 CUP Shredded coconut
Instructions
  1. Preheat oven to 350°F.
  2. In a large bowl, Whisk together all the batter ingredients until just combined.
  3. Pour into a greased 13×9 baking dish, and bake for 30-40 minutes or until a wooden toothpick, inserted in the middle comes out clean. Don’t overbake.
  4. While cake is still baking, prepare the frosting.
  5. Heat the butter, sugar, and evaporated milk in a small saucepan until boiling.
  6. Cook and stir for about 5 minutes, or until slightly thickened.
  7. Remove from heat and add in the coconut and pecans.
  8. Remove the cake from oven, and using a kabob skewer or wooden spoon handle, or some similary-sized object, begin poking holes in the cake.
  9. You need holes so that hot frosting has plenty of room to get down and soak the cake. You need holes so that hot frosting has plenty of room to get down and soak the cake.
  10. Pour frosting over the hot cake, spreading it out to make sure it’s all evenly dispersed.
  11. Allow cake to cool for a bit before cutting.
  12. Enjoy!

Watch the recipe video here:

Do Nothing CakeFULL RECIPE: http://chopsecrets.com/do-nothing-cake/

Posted by Chop Secrets on Saturday, January 19, 2019

Dessert

Oreo Bark

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Oreo Bark
I don’t know about you guys, but anything that is cookies and cream flavor ALWAYS hits the spot! Whether it be ice cream, a candy bar, fudge…you can never go wrong with these flavors! This cookies and cream bark is super easy and great to bring to any event! You can even make these for your friends around the holidays!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 24 oz White chocolate (I used 2 bags of white chocolate chips)
  • 2 Tbsp Vegetable shortening
  • 1 CUP Chocolate cookies crumbs
Instructions
  1. Cover a cookie sheet with foil or parchment paper.
  2. Place the white chocolate and shortening in the top pan of a double boiler.
  3. Heat while stirring until thoroughly melted.
  4. Once the white chocolate is melted stir in ½ cup of the cookie crumbs until just blended. Do not over-stir.
  5. Spoon the melted chocolate onto the cookie sheet. Then use a spatula to spread it evenly over the cookie sheet.
  6. Let sit in the freezer for 30 minutes to firm up.
  7. Break the cookies and cream bark into pieces.
  8. Enjoy!

Watch the recipe video here:

Oreo BarkFULL RECIPE: http://chopsecrets.com/oreo-bark/

Posted by Chop Secrets on Friday, January 18, 2019

Dessert

Crescent Roll Apple Dumplings

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Crescent Roll Apple Dumplings
These bad boys were SO good! Seriously, I can’t wait to make this dish for my family this holiday season! Apples wrapped in dough with a delicious gooey sauce on top?! Man oh man…It doesn’t get much better than this! Doesn’t even take long to make at all! Sure does taste like it did!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 (8 each) Cans refrigerated crescent roll dough
  • 2 Sticks of butter
  • 1½ CUPS Brown sugar
  • 1 tsp Vanilla extract
  • 1 tsp Cinnamon
  • 1 Can (12oz) Mountain Dew
  • 2 large Granny Smith apples, peeled and cored
Instructions
  1. Preheat oven to 350°F.
  2. Wash the apples, peel and cut into eight equal slices.
  3. Unwrap the crescent roll and separate the triangles.
  4. Place a piece of apple on each triangle of dough (on a wider side) and roll it in a croissant.
  5. Butter a 13 x 9-inch baking dish.
  6. In a separate bowl, combine the butter, cinnamon, sugar and vanilla, mix until you get a liquid mixture without lumps and pour over the rolls.
  7. Pour soda (Mountain Dew) between rolls (but not over) and bake for 35-45 minutes, or until they become golden brown.
  8. Serve immediately
  9. Enjoy!

Watch the recipe video here:

Crescent Roll Apple DumplingsFULL RECIPE: http://chopsecrets.com/crescent-roll-apple-dumplings/

Posted by Chop Secrets on Wednesday, January 16, 2019

Dessert

French Toast Muffins

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French Toast Muffins
Think of your favorite breakfast dish and then think of that in muffin form! French Toast Muffins. Yep, I said it. These babies satisfy that sweet craving you might get in the mornings and fill you up at the same time! I seriously don’t know anyone who would turn these down! They were gone in no time!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 CUP Whole milk
  • ¼ CUP Heavy cream
  • 2 Tbsp Granulated sugar
  • 4 Eggs
  • 2 tsp Vanilla extract
  • ¾ tsp Ground cinnamon
  • ¼ tsp Kosher sea salt
  • 7 CUPS Dried cubed bread
Topping:
  • ⅓ All-purpose flour
  • ¼ CUP Brown sugar
  • ½ Ground cinnamon
  • ¼ CUP Unsalted butter
Instructions
  1. Preheat oven to 350°F.
  2. In a large bowl, whisk together the milk, cream, sugar, eggs, vanilla, cinnamon and salt.
  3. Add the cubed bread into the mixture, toss gently to combine.
  4. Spray a 12 cup muffin pan with cooking spray. Scoop a ⅓ cup of the mixture into each well.
  5. Meanwhile, to make the topping, in a medium bowl, whisk together the flour, brown sugar and cinnamon.
  6. Using a pastry blender or your fingers, break the butter into small pea-size clumps.
  7. Sprinkle the streusel mixture over the tops of the muffins.
  8. Place in the oven and bake for 25-30 minutes or until golden brown on top.
  9. Remove from the oven and allow to cool for 5 minutes before removing and serving.
  10. Enjoy!

Watch the recipe video here:

French Toast MuffinsFULL RECIPE: http://chopsecrets.com/french-toast-muffins/

Posted by Chop Secrets on Wednesday, January 16, 2019

Dessert

To Die For Blueberry Muffins

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To Die For Blueberry Muffins
These muffins are extra large and yummy with the sugary-cinnamon crumb topping. I usually double the recipe and fill the muffin cups just to the top edge for a wonderful extra-generously-sized deli style muffin. Add extra blueberries too, if you want!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1½ cups all-purpose flour
  • ¾ cup white sugar
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ⅓ cup vegetable oil
  • 1 egg
  • ⅓ cup milk
  • 1 cup fresh blueberries
  • ½ cup white sugar
  • ⅓ cup all-purpose flour
  • ¼ cup butter, cubed
  • 1½ teaspoons ground cinnamon
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
  2. Combine 1½ cups flour, ¾ cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  3. To Make Crumb Topping: Mix together ½ cup sugar, ⅓ cup flour, ¼ cup butter, and 1½ teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
  4. Bake for 20 to 25 minutes in the preheated oven, or until done.

Watch the recipe video here:

To Die For Blueberry Muffins: https://trib.al/tRasUxB

Posted by Allrecipes on Tuesday, January 15, 2019

Dessert

3-Ingredient Oreo™ Stuffed Cinnamon Rolls

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3-Ingredient Oreo™ Stuffed Cinnamon Rolls
Yep, we went there. Though we love Pillsbury™ Grands!™ cinnamon rolls on their own, we just couldn’t resist stuffing them with crushed Oreo™ cookies and coating them in a cream cheese icing for an irresistible treat that is kind of outrageous (in the very best way). Is it breakfast or dessert? You decide!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 can (17.5 oz) Pillsbury™ Grands!™ cinnamon rolls with icing SAVE $
  • 1½ cups chopped Oreo™ cookies (about 13 cookies)
  • 2 oz (from 8-oz package) cream cheese, softened
Instructions
  1. Heat oven to 350°F. Spray 9-inch round cake pan with cooking spray.
  2. Separate dough into 5 rolls; reserve icing. Unroll each cinnamon roll. Press ¼ cup of the chopped cookies onto each dough strip, and roll back into spiral. If necessary, replace any cookies that may fall out while rolling up. Place rolls in pan.
  3. Bake 17 to 21 minutes or until tops are golden brown.
  4. In small bowl, beat icing (from cinnamon roll can) and cream cheese with spoon or electric mixer on medium speed until no lumps remain. Spread icing mixture on top of warm cinnamon rolls; garnish with remaining ¼ cup chopped cookies. Serve warm.

Watch the recipe video here:

Is it breakfast or dessert? You decide!3-Ingredient Oreo™-Stuffed Cinnamon Rolls recipe:…

Posted by Pillsbury on Monday, January 14, 2019

Dessert

Chocolate Peanut Butter No Bake Pi

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Chocolate Peanut Butter No Bake Pi
This no-bake peanut butter chocolate pie is absolutely to die for! It’s so rich and creamy, you will just melt after one bite! It’s also super easy to make! And the fact that it’s a no bake is awesome! Have this recipe in the books for birthdays..events..any occasion! It’s perfect!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 chocolate Oreo cookie pie crust
  • Peanut Butter Pie Filling
  • 1 CUP Smooth peanut butter
  • ½ CUP Greek yogurt
  • ⅕ CUP Sweetened condensed milk
Chocolate Pie Filling
  • ½ CUP Heavy Whipping Cream
  • 12 oz Milk chocolate chips
Instructions
  1. In a medium bowl stir together the peanut butter, Greek yogurt, and sweetened condensed milk.
  2. Spoon the peanut butter pie filling into the prepared chocolate Oreo cookie pie crust.
  3. Melt the chocolate chips with about 2 tablespoons of heavy cream in the microwave for about 30 seconds at a time.
  4. May have to repeat 3 times or so. Set aside.
  5. In another bowl or stand mixer whip the remaining heavy cream until it forms soft peaks.
  6. Add ½ cup whipped cream to the melted chocolate and stir until combined.
  7. Pour the chocolate pie filling on top of the peanut butter layer. Let chill in the refrigerator overnight.
  8. The next day remove the Chocolate Peanut Butter pie from the refrigerator and let it sit for about 5 minutes.
  9. Slice and serve topped with whipped cream.
  10. Enjoy!

Watch the recipe video here:

Chocolate Peanut Butter No Bake PieFULL RECIPE: http://chopsecrets.com/chocolate-peanut-butter-no-bake-pie/

Posted by Chop Secrets on Sunday, January 13, 2019

Dessert

Marshmallow Creme-Filled Bundt Cake

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Marshmallow Creme-Filled Bundt Cake
Everyone has a favorite snack cake from childhood. If the Twinkie was yours, you will love this bundt version. The iconic yellow cake gives way to a fluffy cream filling.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • One 15.25-ounce box yellow cake mix (plus required ingredients)
  • 6 large egg whites, beaten to stiff peaks
  • 6 tablespoons unsalted butter, at room temperature
  • 1 cup marshmallow creme
  • ½ cup confectioners' sugar
  • 1 tablespoon heavy cream
Instructions
  1. Special equipment: a 12-cup bundt pan and a piping bag fitted with a long thin round tip
  2. Prepare a 12-cup bundt pan according to the cake mix package directions. Mix the cake according to the package directions. Fold the egg whites into the batter with a rubber spatula until fully combined. Pour the batter into the prepared bundt pan and bake according to the package directions. Let cool completely.
  3. Combine the butter and marshmallow creme in a large bowl and beat with an electric mixer until smooth and well combined. Add the confectioners' sugar and cream and beat until fluffy, about 3 minutes. Put the marshmallow mixture into a piping bag fitted with a long thin round tip.
  4. Flip the cake so it is flat-side up and make 12 evenly-spaced holes in the bottom of the cake using a skewer, pressing only halfway down into the cake and wiggling the skewer slightly to widen the holes until they are each about 1 inch wide. Insert the piping tip in each of the hollowed-out holes and pipe in some marshmallow mixture until it starts to ooze out the top of the hole. Flip the cake flat-side down onto a cake stand or serving platter. Serve immediately or cover and refrigerate for up to 2 days.

Watch the recipe video here:

Recipe of the Day: Marshmallow Creme-Filled Bundt Cake ? Save the recipe: https://foodtv.com/2LUDXbG

Posted by Food Network on Sunday, January 13, 2019

Dessert

No Bake Chocolate Eclair Cake

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No Bake Chocolate Eclair Cake
This chocolate cake was so easy to make and turned out super delicious! Anyone who is a fan of eclair can come to realize that this is totally worth trying! The good news is that you probably already have most of these ingredients tucked away in your pantry! It’s creative, fun, and will bring that sweet memory of eclairs in the morning!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1-3/4 CUPS Whipping cream
  • 2 boxes instant vanilla pudding (already made)
  • 1 box graham crackers (3 sleeves)
Topping
  • ⅓ CUPS Cocoa powder
  • 1 CUP Sugar
  • ¼ CUP Milk
  • ½ CUP Butter
  • 1 tsp Vanilla extract
Instructions
For the filling:
  1. In a 9″ x 13″ dish, cover the entire bottom with a layer of graham crackers. (Approximately 1 full sleeve).
  2. In a medium bowl, combine the ready made pudding and whipping cream together until well combined.
  3. Add half the pudding mixture over the bottom graham cracker layer in the 9″ x 13″ dish. Use a spatula to spread it evenly over the graham crackers.
  4. Repeat with another layer of graham crackers and the rest of the pudding mixture.
  5. Add a final layer of graham crackers on top.
  6. Repeat with another layer of graham crackers and the rest of the pudding mixture.
  7. Add a final layer of graham crackers on top.
Topping:
  1. In a small pot, add the cocoa, milk and sugar and bring to a full rolling boil. Boil for 1 minute stirring constantly.
  2. Remove the pot from the heat and let cool for 1 minute. Keep stirring.
  3. Add the butter and vanilla, stirring until the butter is melted and it forms a smooth chocolate glaze.
  4. Immediately pour over the top layer of graham crackers. It will spread out on its own, but tilt the dish as needed so that the entire top is covered.
  5. Refrigerate over night.
  6. Enjoy!

Watch the recipe video here:

No Bake Chocolate Eclair CakeFULL RECIPE: http://chopsecrets.com/no-bake-chocolate-eclair-cake/

Posted by Chop Secrets on Friday, January 11, 2019