Dessert

Cook time: 55 mins | Prep time: 20 mins | Serves: 6-8

Blueberries are my mom’s favorite. She loves desserts with blueberries. So many times I surprised her with her favorite blueberry dessert. Her ultimate fave is this Blueberry Cream Pie. It is loaded with either fresh or frozen blueberries. This pie is super easy to whip up. We love to enjoy this chill, especially during the scorching day. It’s our perfect summer dessert made with traditional pie crust (or if preferred homemade Graham cracker crust). It is a light, refreshing, and very delightful dessert that’s excellent to bring to picnics or any of your family gatherings. This recipe is also pretty versatile. You can use different fruits and berries such as peaches.

Ingredients

2 eggs, beaten
1 unbaked pie shell
1/3 cup all-purpose flour
1 cup sugar
1/8 teaspoon salt
1/2 cup sour cream
3 cups fresh or frozen blueberries

CRUMB TOPPING:

1/4 cup butter
1/2 cup sugar
1/2 cup all-purpose flour

How to make Blueberry Cream Pie

Step 1: In a pastry shell, place the fresh blueberries. If you opt to use frozen blueberries, set them out on paper towels until partially thawed before adding them into the pie shell. Set aside.

Step 2: Whisk 1 cup sugar with 1/3 cup flour and salt. Then, add the eggs and sour cream, stirring well until incorporated. Into the mixture, spoon over the berries.

Step 3: Mix the rest of the sugar and flour until combined. Using a pastry blender, cut in the butter until you have a mixture that resembles a coarse meal. You can make this earlier by mixing all the ingredients in a Tupperware bowl with a tight-fitting lid. Shake it well.

Step 4: Over the sour cream mixture, evenly sprinkle the crumble.

Step 5: Place in the oven and bake for about 55 to 65 minutes at 350 degrees F or until the pie is lightly browned.

Step 6: Slice and serve the blueberry cream pie with a scoop of ice cream. Enjoy!

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Prep time: 10 mins | Inactive: 30 mins | Serves: 9

My kids are obsessed with this Ice Cream Sandwich Cake. Honestly, I am, too! This cake is so easy and quick to make. A no-bake dessert made with just four main ingredients. The Magic Shell chocolate topping and chopped peanuts are optional, but I would not dare to give them up! This ice cream sandwich cake is a no-frills dessert. All you need to do is layer the ingredients and viola! You can even ask the kids to help out. I’m pretty sure they will love to help!

My family loves dessert, but I am not so much of a baker, so I treasure recipes like this. Not only that this cake is very delightful, but this is also a star on potlucks. This cake has layers of store-bought ice cream sandwiches, whipped topping, hot fudge topping, and caramel topping. To top it all off, I sprinkled nuts and chocolates on top.

INGREDIENTS

1 (12 ounces) jar hot fudge topping, warmed
16 ounces Cool Whip, thawed
1 (12 ounces) jar caramel topping, warmed
24 vanilla ice cream sandwiches
Magic Shell chocolate topping, optional
1/2 c. chopped peanuts or other nuts, optional

How to make Ice Cream Sandwich Cake

Step 1: In the bottom of a 9 x 13-inch baking dish, arrange 12 of the ice cream sandwiches in a single layer. To fit the last sandwich, you might need to cut it. Allow the ice cream sandwiches to soften for a couple of minutes before gently pressing them down using a spoon.

Step 2: Over the ice cream sandwiches, spread one-third of the whipped topping, then drizzle with half each of the hot fudge topping and caramel topping.

Step 3: Do the same layers, one more time (ice cream sandwiches, third of Cool Whip, hot fudge topping, then caramel topping).

Step 4: On top, spread the rest of the Cool Whip and sprinkle with chopped peanuts followed by the magic shell topping.

Step 5: Using aluminium foil, cover the dish and place it in the freezer for at least 30 minutes or up to 1 week.

Step 6: Before serving, slice the cake. Enjoy!

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Prep Time: 15 mins | Cook Time: 40 mins | Total Time: 55 mins | Servings: 1 9-inch pie

Lemons surely brighten up my day! If life is giving you lemons, make something amazing out of it! That is so true with this Arizona Sunshine Lemon Pie! It is a simple pie that you can easily make in a blender. Chopped a whole lemon (remove the seeds) and blend them with butter, sugar, and eggs. This magically creates a custard-like pie that is bursting with lemon flavor. For the whole experience, top the pie with sweetened whipped cream before serving.

Ingredients

Pie:

½ c. butter, melted
4 large eggs
1 tsp vanilla
1 large lemon
1 (9”) pie crust, unbaked (I used a frozen deep dish)
1½ c. sugar

Topping: (optional)

2 tbsp sugar
1 c. whipping cream

How to make Arizona Sunshine Lemon Pie

Step 1: Prepare the oven. Preheat it to 350 degrees F.

Step 2: After washing the lemon, slice it and remove the seeds. Do not peel the lemon. In a high-powered blender, place the lemon slices along with the eggs, butter, vanilla, and sugar. Pulse until smooth. Then, pour the mixture into the pie crust.

Step 3: Place in the preheated oven and bake for about 40 minutes or until set.

Step 4: Remove the pie from the oven when done and allow it to cool before chilling in the fridge.

Step 5: To make the topping, put the mixing bowl and beaters in the freezer for approximately 20 minutes. After about 20 minutes, remove them from the freezer. Place the whipping cream and sugar in the mixing bowl and whip until peaks form.

Step 6: Before serving, slice the pie and serve chilled with a dollop of whipped cream on top. Enjoy!

Tips:

1. For best results, use lemon with thin skin. If you cannot find a lemon with thin skin, just remove the whole filling of the lemon and zest only the yellow section of the outside skin.

2. I enjoy this pie chilled. I think the flavor and texture are at their best when the pie is chilled.

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Prep time: 15 mins | Cook time: 50 mins | Total time: 1 hr 5 mins | Serving: 36 slices

My family loves this Pumpkin Bread. This loaf is incredibly moist, delightful, and an easy & quick bread that you can whip up any time! This pumpkin bread has the flavor of Fall and your home will surely be smelling of sweet autumn spices!

Ingredients

2 eggs
1 c. brown sugar
1⁄2 c. vegetable oil
1 (15 oz.) pumpkin puree
1 tsp baking soda
1 3⁄4 c. plain flour
½ tsp baking powder
1 tsp cinnamon
1 tsp salt
¼ tsp nutmeg
1 tsp pumpkin pie spice
⅓ c. water

Topping:

3 tbsp milk
1⁄4 c. brown sugar
1⁄4 c. pecans, chopped
1 tbsp butter

How to make Moist Pumpkin Bread

Step 1: Place the eggs, sugar, oil, water, and pumpkin in a medium-sized bowl. Beat until combined. In a different bowl, whisk the flour, baking soda, baking powder, salt, nutmeg, cinnamon, and pumpkin pie spice until well blended.

Step 2: Into the dry ingredients, combine the wet ingredients until just mixed.

Step 3: Into a greased and floured loaf pan (8.5 x 4.5 inches) transfer the mixture. Place in the oven and bake for about 50 to 60 minutes at 325 degrees F.

Step 4: To make the topping, combine the butter, brown sugar, and milk in a small saucepan. Let it boil for not more than 2 ½ minutes, stirring constantly. Over the loaf, immediately drizzle the topping and sprinkle with the chopped pecans. Lightly press the pecans into the topping.

Step 5: Wrap the bread and keep it until the next day for serving. Enjoy!

Tips:

1. In a measuring cup, measure the liquid ingredients and the dry into a different cup.

2. Make sure to use high-quality ingredients when baking.

3. To improve the quality of the pumpkin bread, use organic whole eggs, full-fat butter, and pure vanilla extract.

4. Preheat the oven before baking the loaf.

5. Gradually drizzle the oil, butter, and vanilla into the batter while the mixer is running to include air into the batter.

Nutrition Facts:

Calories: 161 kcal, Carbohydrates: 27g, Protein: 2g, Fat: 5g, Saturated Fat: 3g, Cholesterol: 23 mg, Sodium: 168 mg, Potassium: 58mg, Sugar: 17g, Vitamin A: 1870IU, Vitamin C: 0.6mg, Calcium: 15mg, Iron: 0.9mg

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Prep time: 20 mins | Cook time: 8 mins | Cooling time: 1 hr | Total time: 1 hr 28 mins | Servings: 24 cookies

Soft-baked peanut butter cookies with crinkly edges and a decadent, smooth milk chocolate center. Just before serving, these wonderful cookies are dusted with powdered sugar.

Ingredients

Peanut Butter Cookies:

1/2 c. creamy peanut butter
1/2 c. (1 stick) butter, softened
1/2 c. granulated sugar
1 large egg
1/2 c. light brown sugar
1½ c. all-purpose flour
¼ tsp baking soda
¾ tsp baking powder

Milk Chocolate Center:

½ tsp canola or vegetable oil
1/2 c. powdered sugar
1 c. milk chocolate chips

HOW TO MAKE MUDDY BUDDY COOKIES

Step 1: Prepare the oven. Preheat it to 375 degrees. Using parchment paper, line a cookie sheet. Or you can grease the cookie sheet using a cooking spray.

Peanut Butter Cookies:

Step 2: Mix the butter, peanut butter, sugar, and brown sugar using a handheld blender for about 2 minutes or until light and creamy. Then, add the egg and beat until well blended.

Step 3: Place the flour, baking soda, and baking powder in a small bowl. Mix well using a wire whisk. To the wet ingredients, add the dry ingredients and beat on low speed until well combined.

Step 4: Roll 1 tbsp of dough into a ball (making 12 dough balls). On the prepared cookie sheet, place the dough balls. Put in the preheated oven and bake for about 8 minutes.

Step 5: Remove the cookies from the oven when done. Then, gently press down on the cookie using a small flat-bottomed cup. Allow the cookies to cool fully on the cookie sheet for about 1 hour.

Milk Chocolate Center:

Step 6: In a microwave-safe bowl, melt the chocolate chips for about 2 minutes, whisking every 30 seconds.

Step 7: Using a spoon, scoop a small amount of the melted chocolate and put this on the middle of the cookie, gently spreading it. Repeat with the remaining cookies.

Step 8: In the fridge, place the cookies for about 15 minutes to set.

Step 9: Once the cookies are set, dust them with powdered sugar. Serve the cookies right away. You can also keep them at room temperature until ready to serve. Enjoy!

Tips:

1. Use only real peanut butter with the oil, fat, and sugar. I do not recommend using all-natural peanut butter as this will make the cookies dry and crumbly.

2. Make sure not to press down too hard. Press the cookies, depending on how thin or thick you prefer your cookies.

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Prep time: 15 mins | Cook time: 1 hr | Total time: 1 hr 15 mins | Servings: 12

If you are looking for another bread to make, this simple, easy, and quick Hot Fudge Brownie Bread is a must-try! This bread is drenched in chocolate. It’s thick, incredibly sweet, and decadent hot fudge brownie bread. I love to serve a big slice of this bread warm with my favorite coffee or milk to jump-start my day. But you can also enjoy this Hot Fudge Brownie Bread for dessert.

I am in love with gooey, drippy chocolate. It’s my number one weakness! That’s the ultimate reason why I adore this Hot Fudge Brownie Bread. It is insanely addictive. I even enjoy making this in mini loaf pans. This Hot Fudge Brownie Bread is super good. One bite and I’m sure you’ll be craving this over and over again!

This Hot Fudge Brownie Bread is made with just six ingredients. All you need to do is mix the ingredients. Pour the bread batter into a loaf pan or mini loaf pan and bake. Just looking at this bread makes me want to devour it and not share!

Ingredients

3 large Eggs
⅓ c. Vegetable Oil
1 box of Brownie Mix
A bread loaf pan
1 jar (11 ounces) of Hot Fudge Sauce

How to make Hot Fudge Brownie Bread

Step 1: Prepare the oven. Preheat it to 350 degrees. Using non-stick cooking spray, grease a loaf pan.

Step 2: In a medium bowl, place the brownie mix, hot fudge sauce, eggs, and vegetable oil, Mix well until blended and smooth.

Step 3: Into the prepared loaf pan, transfer the batter until about 3/4 full.

Step 4: Put the loaf pan into the preheated oven and bake the batter for about 45 minutes or until the bread is completely cooked.

Step 5: When done, take the bread out of the oven and allow it to cool completely in the pan.

Nutrition Facts:

Per Serving: CALORIES: 84| TOTAL FAT: 12g | SATURATED FAT: 8g | UNSATURATED FAT: 4g | CHOLESTEROL: 140mg | SODIUM: 280mg| CARBOHYDRATES: 120g | SUGAR: 18g | PROTEIN: 14g | SUGAR: 18g | PROTEIN: 14g

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Prep Time: 10 mins | Cook Time: 5 mins | Freeze/Chill: 5-6 hrs | Total Time: 5-6 hrs 15 mins | Servings: 24

Whip these chocolate rice Krispie balls up easily and quickly using just a few simple ingredients! A deliciously crunchy sweet treat that your kids will surely love! I make sure to throw a big batch because these chocolate rice Krispie balls are gone fast! These are the perfect dessert for Easter or all year round!

For this recipe, you can use semi-sweet, dairy, dark, or white chocolate. As for the other ingredients, they came through perfectly! The rice Krispies are one thing I enjoy about this treat because they give these chocolate rice Krispie balls that perfect crunchy bites! But you can substitute it with other cereals, such as cornflakes if desired.

Ingredients

Balls:

3 tbsp soft butter
1 c. of shredded coconut
1 tsp vanilla
½ c. of peanut butter
½ c. of chopped pecans
1 c. of Rice Krispies

Chocolate:

1 square of sweet chocolate
1 package of chocolate chips

HOW TO MAKE CHOCOLATE RICE KRISPIE BALLS

Balls:

Step 1: In a large bowl, place the Balls ingredients. Mix well until evenly combined. Place in the freezer for about 4 hours or overnight until set.

Step 2: Remove from the freezer after 4 hours or so and shape the chilled mixture into balls. In a tray, place the balls and allow them to chill in the fridge for 1 1/2 hours.

Chocolate:

Step 3: In a double boiler, melt the chocolate chips with sweet chocolate. Set the boiler to low.

Step 4: Remove the balls from the fridge and drop them one piece at a time into the melted chocolate mix. Roll the balls using a fork until completely coated.

Step 5: On parchment paper, place the chocolate-covered balls and let them sit in the fridge until ready to serve. In an airtight container, keep the chocolate-covered balls. Before serving, allow the chocolate-covered balls to warm up at room temperature.

Tips:

You can store these chocolate Rice Krispy balls for up to 5 days.

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Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 1 hr 25 mins | Yield: 6

If you are looking for another amazing breakfast or brunch, these Apple Pie Enchiladas are a great option! They are ridiculously good and super easy to throw together using just a few simple ingredients! These mouthwatering enchiladas are made with a mixture of canned apple pie filling, and cinnamon rolled into flour tortillas and topped with brown sugar syrup. Serve each serving with a dollop of whipped cream or a big scoop of vanilla and drizzles of caramel sauce.

These wonderful Apple Pie Enchiladas are a delightful dessert, and also great for breakfast/brunch. This recipe is also good for a last-minute dessert. I am sure to whip these Apple Pie Enchiladas over and over again!

Ingredients

1/2 c. butter
6 (8”) flour tortillas
1/2 c. brown sugar
1 tsp ground cinnamon
1/2 c. white sugar
1/2 c. water
Homemade Apple Pie Filling or 1 (21 oz.) can of apple pie filling

How to make Apple Pie Enchiladas

Step 1: Prepare the oven. Preheat it to 350 degrees F. Using butter, grease a 9 x 13-inch baking dish and set aside.

Step 2: Place the tortillas in the microwave to make them soft if needed.

Step 3: Onto each tortilla, sprinkle 1/4 c. of the pie filling. In the prepared baking pan, place the tortillas, seam-side down.

Step 4: In a large saucepan, place the butter, sugar, brown sugar, and water. Bring to a boil. Once boiling, adjust the heat to medium and let the mixture simmer for about 3 minutes, stirring continuously.

Step 5: Over the enchiladas, pour the sauce and sprinkle with more cinnamon. Allow the enchiladas to stand for about 45 minutes.

Step 6: Place in the preheated oven and bake for about 20 minutes or until the enchiladas are golden.

Step 7: Remove from the oven when done and serve the enchiladas warm with whipped cream or vanilla. Top each serving with caramel sauce. Enjoy!

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Servings: 9

These no-bake peanut butter cheerio bars are made with just three simple ingredients (cheerios, peanut butter, and honey). Mix them all and let it sit for about an hour or so before cutting. And there you go! You have the perfect after-school, breakfast, or quick grab-and-go snack excellent for kids and adults!

If you are searching for a healthy and easy snack idea, you have to give these no-bake peanut butter cheerio bars a try. It is the easiest and quickest treat I’ve made! These no-bake peanut butter cheerio bars are deliciously gooey, super moist, and perfectly crunchy all at the same time! And the flavor and texture of these cheerio bars are super satisfying! If desired, you can also add in some chocolate chips for that extra layer of goodness!

These no-bake peanut butter cheerio bars are also an excellent treat for peanut butter lovers like myself. For any leftovers, keep them in the fridge for an even quicker treat.

Enjoy gooey cheerio squares any time with this grab-and-go treat. And eat as much as you can without feeling guilty. This easy homemade treat is surely a no-fuss. The best part is you can easily make these tasty cheerios bars using ingredients that you might already have on hand!

Ingredients

1/2 c. honey
3 c. Cheerios
3/4 c. peanut butter

How to make No-Bake Peanut Butter Cheerio Bars

Step 1: Using parchment paper or foil, line an 8 x 8-inch pan and set it aside.

Step 2: Heat the peanut butter and honey in a medium saucepan over medium heat until the peanut butter has melted and everything is well blended. Then, take the pan off the heat and stir in the Cheerios.

Step 3: Into the prepared pan, pour the mixture and press it into place. Cover and place in the fridge for at least an hour before slicing. You can store any leftovers in the fridge.

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Prep time: 45 mins | Cook time: 55 mins | Total time: 1 hr 40 mins | Yield: 8 SERVINGS

This beautiful and decadent Caramel Apple Pecan Streusel Pie is packed with fresh apples and topped with amazing crunchy peach streusel and drizzles of sweet, gooey homemade caramel sauce. This pie has been one of my ultimate favorite desserts!

Ingredients

Caramel sauce:

½ c. (164 grams) Homemade Caramel Sauce, or any store-bought variety

Crust:

1 homemade pie crust

Filling:

⅓ c. (43 grams) all-purpose flour
7 medium apples, peeled & sliced – I used Gala apples
½ c. (100 grams) granulated sugar
¼ c. (52 grams) light brown sugar, packed
1 tbsp lemon juice
⅛ tsp salt
1 ½ tsp ground cinnamon

Streusel topping:

3 tbsp unsalted butter, melted
½ c. (47 grams) old-fashioned oats
2 tbsp light brown sugar, firmly packed
⅓ c. (37 grams) pecans, chopped
⅓ c. (43 grams) all-purpose flour

How to make Caramel Apple Pecan Streusel Pie

Step 1: Following the package directions, prepare the homemade caramel sauce. Set aside when done and let it cool.

Step 2: Ready the homemade pie crust according to the instructions. To the lower third position, adjust the oven rack, then preheat the oven to 375 degrees F. In the meantime, roll the dough into a 12-inch circle. In a 9-inch pie pan, press the dough into the bottom and up the sides. As desired, fold the edges under and flute.

Step 3: To make the filling, place the apples and lemon juice in a large bowl. Toss well, then add the flour, sugars, cinnamon, and salt. Mix well to make sure the apples are completely coated. Over the prepared crust, spoon the mixture and drizzle 1/4 c. of the caramel sauce on top.

Step 4: For the Streusel topping, place the oats, flour, and brown sugar in a medium bowl. Mix well until combined, then add the melted butter. Stir well until the mixture is crumbly. Fold in the chopped pecans. Then, sprinkle this on top of the pie filling.

Step 5: Place in the preheated oven and bake for about 45 to 55 minutes or until the apples are tender and the crust is golden brown. If the crust and topping start to brown too quickly, loosely tent the pie with foil.

Step 6: Remove from the oven when done and drizzle the warm pie with the rest of the 1/4 c. caramel sauce. Before serving, let the pie cool to room temperature. You can store the pie in the fridge for up to 5 days. Make sure to tightly cover it.

Make ahead tip:

You can make the pie dough, streusel topping, and caramel sauce ahead. Store the dough in the fridge for up to 5 days or in the freezer for up to 3 months. As for the streusel topping, you can keep it in the fridge for up to 5 days. Tightly cover the streusel topping before placing it in the fridge. For the caramel sauce, store it in a sealed glass jar and keep it in the fridge for up to 1 month.

Nutrition Facts:

YIELD: 8 SERVING SIZE: 1 slice
Amount Per Serving: CALORIES: 444 | TOTAL FAT: 14g | SATURATED FAT: 5g | TRANS FAT: 0g | UNSATURATED FAT: 8g | CHOLESTEROL: 11mg | SODIUM: 197mg | CARBOHYDRATES: 81g| FIBER: 6g | SUGAR: 52g | PROTEIN: 4g

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