Desserts Archive

Lemon Blueberry Cupcakes

Lemon Blueberry Cupcakes   INGREDIENTS VANILLA CUPCAKES: 1¼ cups all-purpose flour ½ teaspoon baking powder ¼ teaspoon baking soda ¼ teaspoon salt 2 large eggs 1 cup granulated sugar ½ cup (1 stick) unsalted butter, softened 1½ teaspoons vanilla extract ½ cup sour cream zest of 1 lemon 2 Tablespoons lemon juice 1 cup blueberries

Baked Parmesan Hash Brown Cups

Baked Parmesan Hash Brown Cups Ingredients: about 4 cups grated white potatoes (about 2 large peeled potatoes) 2/3 cup grated parmesan cheese 1/2 cup Panko breadcrumbs (sold near regular breadcrumbs or in the Asian section) 3 to 4 tablespoons olive oil 3/4 teaspoon salt, or to taste 3/4 teaspoon ground black pepper, or to taste


S’MORES PIE INGREDIENTS CRUST INGREDIENTS: 2 cups graham cracker crumbs 1/2 cup (1 stick) butter, melted FILLING INGREDIENTS: 3/4 cup heavy cream 3/4 cup milk 10 ounces semisweet chocolate, chopped 1/2 tsp. vanilla extract Pinch of salt 2 eggs, whisked 20-30 large marshmallows See full instructions :


SALTED DARK CHOCOLATE PEANUT BUTTER COOKIES {GREAT FOOD BLOGGER COOKIE SWAP} INGREDIENTS: 1 cup all-purpose flour 1/2 cup dark chocolate cocoa powder (or unsweetened Dutch-process cocoa powder ) 1/2 tsp. baking soda 1/2 tsp. salt 4 ounces coarsely chopped dark chocolate 1 cup dark chocolate chips 1 cup peanut butter chocolate chips 1 stick (1/2

Best Ever Banana Pudding Pie

Best Ever Banana Pudding Pie Ingredients 1 9 pinch pie crust, prepped, baked and cooled 2 C chopped vanilla wafers 2 small bananas 1 8oz tub Cool Whip, divided 1½ C milk 1 5.1oz box instant vanilla pudding juice from one lemon Caramel sauce for drizzling See full instructions :


S’MORES BARS INGREDIENTS: BROWNIE INGREDIENTS: 8-10 whole graham crackers (enough to cover the bottom of a 9×13-inch pan) 10 tablespoons butter 1 1/4 cups granulated sugar 3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process) 1/2 tsp. salt 1 tsp. vanilla extract 2 large eggs 1/2 cup all-purpose flour S’MORES TOPPING INGREDIENTS: Hershey’s


GREEK YOGURT CHOCOLATE CAKE INGREDIENTS: CHOCOLATE CAKE INGREDIENTS: 1 cup (2 sticks) unsalted butter, plus more for the pan 1/3 cup cocoa powder 1 teaspoon instant espresso powder 1 teaspoon kosher salt 1 cup water 2 cups all-purpose flour, plus more for the pan 1 3/4 cups sugar 1 1/2 teaspoons baking soda 2 large

Carrot Cake Cupcakes with Cream Cheese Frosting

Carrot Cake Cupcakes with Cream Cheese Frosting Ingredients 1 1/4 cups all-purpose flour 1/2 tsp baking soda 1/2 tsp baking powder 1/4 tsp salt 1 tsp ground cinnamon 1/8 tsp ground nutmeg 1 1/2 cups very finely shredded carrots (from about 4 medium carrots)* 2/3 cup granulated sugar 1/3 cup packed light-brown sugar 2 large

Easter Bunny Cookies

Easter Bunny Cookies Ingredients 1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies 3/4 cup all-purpose flour 28 round chewy caramels in milk chocolate (from 12-oz bag), unwrapped 1 cup creamy white ready-to-spread frosting 2 1/2 cups flaked coconut 1 teaspoon miniature semisweet chocolate chips 12 large marshmallows Heart-shaped candy sprinkles 28 pastel-colored miniature marshmallows (from 10-oz bag) See full instructions :

Easter Polka Dot Cake

Easter Polka Dot Cake Ingredients For the polka dots: 1 box white or yellow cake mix, plus ingredients to prepare mix Assorted food colorings 2 cups prepared frosting (from a can is fine) For the lemon cake: 9 egg yolks 1½ cups milk, at room temperature (2% or whole recommended) 1 tbsp lemon extract Zest