Dessert

Prep time: 10 mins | Cook time: 45 mins | Total time: 55 mins | Yield: 12

Don’t be fooled by this Famous Skillet Blackberry Cobbler. Anyone would think that you made this from scratch but the truth is, looks and tastes can be deceiving. To make this decadent cobbler, I used frozen berries and refrigerated crust (surprise!) with mostly pantry essentials. And make sure to serve this cobbler with a big scoop of vanilla ice cream.

INGREDIENTS

1 box of 2 refrigerated pie crusts (I prefer Pillsbury)
2 (10-14 ounces) bags of frozen blackberries
1 stick butter, melted
1 1/3 c. sugar (for berries)
1/2 c. flour
1/4 c. sugar (to sprinkle on the crust before baking)
1/2 stick butter, cut into small cubes (to dot onto crust before baking)
1/2 c. water

HOW TO MAKE MIMI’S FAMOUS SKILLET BLACKBERRY COBBLER

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

Step 2: In the bottom and up sides of a 12-inch cast-iron skillet, place one unrolled pie crust. Using a fork, pierce the bottom and sides of the crust. Place in the preheated oven and bake for about 7 minutes. Take it out once the oven beeps, then adjust the oven temperature to 375 degrees.

Step 3: Place the melted butter, 1 1/3 cups sugar, and flour in a large bowl. Mix until well combined. Add in the berries and toss to coat with the butter/sugar/flour mixture, mixing until the mixer is crumbly.

Step 4: Into the skillet, carefully pour the berries, sprinkle with water, then cover with the second unrolled pie crust and seal the crust.

Step 5: Over the crust, scatter small pats of butter and sprinkle over 1/4 cup sugar. Before placing in the oven, make tiny slits on top of the pie crust.

Step 6: Put in the preheated oven and bake for about 45 minutes until the edges are bubbly and the top starts to brown. To keep the edges of the crust from over-browning, I suggest using a pie shield.

NUTRITION FACTS:

YIELD: 12, SERVING SIZE: 1
Amount Per Serving: CALORIES: 353 | TOTAL FAT: 19g | SATURATED FAT: 10g | TRANS FAT: 0g | UNSATURATED FAT: 8g | CHOLESTEROL: 30mg | SODIUM: 211mg | CARBOHYDRATES: 45g | FIBER: 1g | SUGAR: 27g | PROTEIN: 2g

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Prep Time: 10 mins | Cook Time: 40 mins | Total Time: 50 mins | Yield: 12 Servings

I love this moist and delicious Pumpkin Spice Cake with the most decadent Cinnamon Cream Cheese Frosting. Easy to whip up and perfect for holiday or any day!

Ingredients

1 (15 ounces) can canned pumpkin puree
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground nutmeg
1 (18.25 ounce) package yellow cake mix with pudding
¼ c vegetable oil
2 Eggs
1 tsp vanilla extract
½ c butter softened
4 (3 ounces) packages cream cheese, softened
2 c confectioners’ sugar
1 tsp ground cinnamon
1 tsp vanilla extract

How to make Pumpkin Spice Cake with Cinnamon Cream Cheese Frosting

Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Step 2: Apply cooking spray and sprinkle flour in a 9×13-inch pan.

Step 3: In a mixing bowl, add cinnamon, cloves, pumpkin, and nutmeg. Whisk until well mixed.

Step 4: In another mixing bowl, add the cake mix and oil. Whisk until well mixed.

Step 5: Add eggs and beat until well mixed.

Step 6: Pour in the pumpkin mixture as well as vanilla, then beat until well combined.

Step 7: Transfer the batter into the prepared pan and spread it evenly.

Step 8: Place it inside the preheated oven and bake for about 40 minutes or until done.

Step 9: Remove from the oven and allow it to cool at room temperature.

Cream Cheese Frosting:

Step 1: In a mixing bowl, add cream cheese and butter. Beat until well blended.

Step 2: Add confectioners’ sugar, vanilla, and cinnamon. Stir until well mixed.

Step 3: Pour the frosting on top and spread it evenly.

Nutrition Facts

Per Serving: 503 Calories | Protein 5.8g | Carbohydrates 58.6g | Fat 28.2g | Cholesterol 83.4mg | Sodium 435.3mg.

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Prep Time: 30 mins | Cook Time: 35 mins | Additional Time: 10 mins | Total Time: 1 hr 15 mins | Yield: 12 Servings

if you love pineapple but want to make the experience a little fun, try this easy recipe for a moist and beautiful Pineapple Upside-Down Bundt Cake. An impressive cake that is perfect for any occasion and a real treat for all pineapple lovers!

Ingredients

cooking spray with flour
½ c melted butter
½ c packed brown sugar
1 (8 ounces) can pineapple rings
1 (4 ounces) jar maraschino cherries
1 (18.25 ounce) box yellow cake mix
1 (3.5 ounces) package instant vanilla pudding mix
¼ c whole milk, or more as needed
⅓ c vegetable oil
3 Eggs

How to make Pineapple Upside-Down Bundt® Cake

Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Step 2: Grease with cooking spray and sprinkle flour in a fluted tube pan.

Step 3: Add melted butter and spread it evenly onto the prepared pan.

Step 4: Sprinkle brown sugar over.

Step 5: Drain the pineapple juice and set aside the juice.

Step 6: Slice the pineapple rings into two.

Step 7: Arrange the pineapple slices and cherries alternately all over the pan.

Step 8: In a mixing bowl, add pudding mix and cake mix. Stir until well mixed.

Step 9: Add milk into the reserved milk and stir until well mixed.

Step 10: Pour the mixture into the cake mixture.

Step 11: Add vegetable oil and beat until well mixed.

Step 12: Add eggs gradually and beat every addition.

Step 13: Transfer the batter into the prepared pan on top of the fruits.

Step 14: Place it inside the preheated oven and bake for about 40 minutes or until done.

Step 15: Remove from the oven and let it cool for at least 10 minutes.

Step 16: Serve and enjoy!

Nutrition Facts:

Calories: 417 | Protein: 3.6g 7% | Carbohydrates: 57g 18% | Dietary Fiber: 0.7g 3% | Sugars: 37.3g | Fat: 20.1g 31% | Saturated Fat: 6.8g 34% | Cholesterol: 62.6mg 21% | Vitamin A Iu: 295.5IU 6% | Niacin Equivalents: 1.6mg 12% | Vitamin B6: 0.1mg 3% | Vitamin C: 2mg 3% | Folate: 50.7mcg 13% | Calcium: 82mg 8% | Iron: 1mg 6% | Magnesium: 8mg 3% | Potassium: 84.5mg 2% | Sodium: 476.9mg 19% | Thiamin: 0.1mg 9% | Calories From Fat: 181.2

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Prep time: 30 mins | Cook time: 30 mins

This perfectly sweet and impressively moist Cinnamon Roll Cake is moist, gooey, and delicious topped with the most heavenly Cream Cheese Frosting. In my opinion, this cake is way better than cinnamon rolls. If you have not tried this, you better do it because you are already missing out big time! Enjoy this decadent cake with a texture of a dense pastry for breakfast, dessert, or any time of the day!

Ingredients

3 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
1 cup granulated sugar
1 1/2 cups milk
2 Eggs
1 stick melted butter

CINNAMON TOPPING:

2 stick butter (room temperature)
1 cup light brown sugar
2 tablespoons flour
1 tablespoon cinnamon

CREAM CHEESE GLAZE:

4 oz cream cheese (room temperature)
1 1/2 cups powdered sugar
1 teaspoon vanilla
4-6 tablespoons milk-mixed until desired consistency

How to make Sweet and moist Cinnamon Roll Cake with cream cheese frosting

Step 1: Prepare the oven. Preheat it to 350 degrees. And using baker’s joy, grease a 9 x 13-inch pan.

Step 2: Combine the cake ingredients except for the melted butter. Once completely melted, gradually add in the melted butter and blend well. Then, into the prepared pan, transfer the cake batter.

Step 3: Using a beater, whisk the topping ingredients.

Step 4: On the entire cake, drop small mounds of the topping and swirl or marble using a butter knife. Do this very carefully as to not scrape the bottom of the pan.

Step 5: Place in the preheated oven and bake for about 30 to 35 minutes. When done, take the cake out of the oven.

Step 6: Meanwhile, combine the cream cheese glaze ingredients until you reached your desired consistency. Then, pour this on the cake while still slightly warm and let the glaze cool for at least 30 minutes.

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Prep time: 10 mins | Cook time: 25 mins | Serves: 6-8

I never expected that I could pull this off. I was hesitant to try this recipe at first because it sounds impossible. Does the pie magically create its crust? I have never heard about this recipe before even my friends didn’t know. But the responses are great that I decided to finally give this a go. I grabbed the simple, few ingredients (I didn’t have to go anywhere because I have them all in my pantry) and started mixing. And when I poured the mixture into the greased pie pan the magic begun. Amazingly, the mixture layered into crust, custard, coconut topping. But the magic did end there. When this pie finished baking, I was blown! The golden browned top is a beauty, the coconut flavour is just perfect, and this pie did not turn out overly sweet. Everything is right into the money! That first bite made me realized that I have missed a lot by not giving this recipe a try soon. I quickly shared this with my friends, told them about my experience, and before I knew it, it was raining praises! We all love this Coconut Custard Pie and I think this is the best in town!

Ingredients

1/2 cup Bisquick or gluten-free Bisquick one cup of Bisquick can be substituted by a mix of one cup of flour, 1½ tsp of baking powder, ½ tsp of salt, and 1 tbsp of oil or melted butter.
3/4 cup sugar
4 Eggs
2 cups milk
1 cup coconut, flaked
1 teaspoon vanilla
1 tablespoon butter, softened

How to make Coconut Custard

Step 1: Mix well all the ingredients until combined. Transfer the mixture into a 9-inch buttered pie pan and like magic, the mixture layers into crust, custard, coconut topping.

Step 2: Place in a preheated 400 degrees oven and bake for about 25 to 30 minutes until the custard is set.

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Prep time: 30 mins | Serves: 1 dozen or more

If you love Reese’s as I do, I promise you will going to adore these Homemade Peanut Butter Cups. Taste like the real thing and these cups are freaking easy to whip up using only a few simple ingredients that are might already sitting on your cupboard. Prep these in under thirty minutes and chill in the fridge until set and ready to serve.

I never met anyone who does not love Reese’s or peanut butter. And I think all of us have experienced licking a spoonful of peanut butter (well, unless you are allergic to nuts). And this simple recipe to make homemade peanut butter cups at home for peanut butter chocolate lovers is a jackpot! When I found this, I felt like I won a raffle. I always love Reese’s, I have a stash of the mini cups at home and I make sure I never run out of it. And because of this amazing recipe, I will never have to be worried because I can make these sweets any time! Plus, these cups would make great gifts as well.

Ingredients

1 cup butter, melted
2 cups graham crackers, crushed
2 cups confectioners’ sugar
1 cup peanut butter
1 1/2 cups semi-sweet chocolate chips
4 tablespoons peanut butter

How to make Homemade (Reese’s) Peanut Butter Cups

Step 1: Using paper liners line the muffin tins and grease with cooking spray.

Step 2: In a mixing bowl, place the butter, graham crackers, confectioners’ sugar, and a cup of peanut butter. Mix until well combined.

Step 3: Into the bottom of the muffin liners, press around 1-1 1/2 tablespoons of the mixture.

Step 4: Melt the chocolate chips with 4 tablespoons of peanut butter. Once melted, spoon this on the filling, smoothing the tops using a spoon.

Step 5: Place in the fridge until set and ready to serve.

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Prep time: 10 mins | Cook time: 1 hr | Serves: 8 LG slices

Moist with an enticing rich golden colour, it is no doubt why my family loves this banana bread so much. I got the recipe from one of my mom’s friends, I remembered her bringing this on every potluck. I was just shy to ask at first but I love it since. Before I was married, I got a chance to talk to her again when she visited us. Finally, I dared to ask her about the recipe. Since then, I have been making this easy and the best Banana Bread. This amazing banana bread is made with just simple ingredients and very ripe fresh bananas with some chopped pecans or walnuts and ready in under an hour. Time to peel those lonely-looking bananas and make this luscious, perfectly sweet, and moist banana bread! And if you are like me who hates wasting food, this recipe is perfect!

Ingredients

1 cup sugar
1/2 teaspoon salt
1/2 cup butter or margarine-one stick
3 ripe bananas-very ripe is great
2 Eggs, beaten
1 teaspoon baking soda
2 cups flour
1/2 cup nuts chopped-pecans or walnuts

How to make the best banana bread

Step 1: Using a beater, cream the sugar, salt, and butter or margarine. Add in 2 eggs and 3 mashed bananas, then mix until well blended.

Step 2: Sift together the baking soda and flour in another bowl. Add this to the creamed mixture and blend until just combined. Then, fold in the chopped nuts.

Step 3: Pour the mixture into a greased loaf pan, place in a 325 degrees oven, and bake for about an hour until brown and a toothpick inserted in the centre of the bread comes out clean.

Step 4: Remove from the oven when done and let it slightly cool. If desired, drizzle some powdered sugar frosting on top while the bread is still warm.

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Prep time: 15 mins | Total time: 40 mins | Servings: 8

If you have a bunch of peaches just sitting on your counter untouched, it’s the perfect time to dive into this easy Peach Cobbler recipe. A delicious cobbler that you can quickly make with just a few simple ingredients. Serve warm, fresh from the oven with a big scoop of vanilla ice cream or whipped cream on top.

If you are expecting a company or just want to treat yourself with an easy and quick yet luscious dessert, this skillet peach cobbler is perfect! You are welcome to use any topping you’d like or you can even combine two toppings, and I am sure it’s going to be divine!

Ingredients

Filling:

5 Peaches, peeled and sliced (about 4 c.)
1 c. Granulated Sugar
1/4 c. Boiling Water
1/8 tsp Cinnamon

Topping:

4 tbsp Unsalted Butter
1 c. Self Rising Flour
1 c. Granulated Sugar
1 c. Milk
1/4 tsp Salt

How to make Easy Peach Cobbler

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

Step 2: In a skillet, combine the peeled and sliced peaches, 1 cup of sugar, 1/4 cup of water, and 1/8 tsp cinnamon. Bring the mixture to a boil and simmer for approximately 10 minutes, stirring occasionally. In a bowl, pour the peaches when done and set aside.

Step 3: Melt 4 tbsp butter in the same skillet over medium heat. In the meantime, combine the self-rising flour, 1 cup of sugar, milk, and 1/4 tsp salt in a bowl until well mixed. Pour this into the skillet, then add the peaches very carefully on top with the liquid.

Step 4: Place in the preheated oven and bake for about 40 minutes until golden brown and the batter is set. Remove from the oven when done and serve warm. Enjoy with whipped cream or ice cream if desired.

Nutrition Facts:

Servings Per Recipe: 8
Amount Per Serving: Calories from Fat 50 | Calories 356 10% | Total Fat 6g 19% | Saturated Fat 4g 4% | Sodium 86mg 24% | Total Carbohydrate 73g 1% | Dietary Fiber 1g | Sugars 56g 4% | Protein 2g

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Prep time: 15 mins | Cook time: 40 mins | Total time: 55 mins | Servings: 16 | Yield: 1 9×13-inch baking pan

This Cheesecake Cookie Bars bring back so many memories. My mom’s favourite treats that she made a gazillion times when I was young. She added in different varieties of nuts that she’d like and it turned out perfect always. A not overly sweet treat that you can put together in only fifteen minutes with just pantry essentials. If you prefer thick bars, I suggest using an 8 x 8-inch pan instead.

This is excellent for serving a big crowd. No need to double the recipe just make it as is. If you desire, you can also adjust the sweetness by adding in more sugar. But for me, this is perfect as is. My Mom’s Cheesecake Cookie Bars will always be my number one favourite treat!

Ingredients

2 c. all-purpose flour
1 c. chopped walnuts
⅔ c. butter
⅔ c. brown sugar
2 (8 oz.) packages cream cheese, softened
½ c. white sugar
2 Eggs
¼ c. milk
1 tsp vanilla extract
2 tbsp lemon juice

How to make Mom’s Cheesecake Cookie Bars

Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.

Step 2: In a bowl, combine the flour, walnuts, butter, and brown sugar. And with half of the mixture, line a 9 x 13-inch baking pan. Place in the preheated oven and bake for about 15 minutes until brown. When done, remove the crust from the oven but leave the oven on.

Step 3: In a different bowl, place the cream cheese and white sugar. Mix using an electric mixer until well blended. Add in the eggs followed by the milk and vanilla extract, mixing until incorporated. Then, into the baked crust, pour this over and sprinkle with the rest of the crust mixture.

Step 4: Return to the oven and bake for another 25 minutes until set.

Note:

For this recipe, you can use any nuts that you prefer.

Nutrition Facts:

Per Serving: 331 Calories | Protein 5.9g | Carbohydrates 26.3g | Fat 23.2g | Cholesterol 74.7mg | Sodium 149.9mg.

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Prep time: 15 mins | Total time: 15 mins | Servings: 18 | Yield: 1 9×13 inch dish

This tasty chilled, layered dessert is super fun to put together. Pieces of Angel Food cake layered with sweetened cream cheese, whipped topping, and strawberries in the glaze in one. Make a statement with this incredibly easy and quick dessert. Serve this as an after-meal dessert or as an impressive centrepiece for welcoming guests.

I was so excited when I first saw this recipe online. I immediately gave this a try and everyone loved it! I also brought this dessert to our office potlucks many times. My colleagues asked me for the recipe. I told them this is a pretty simple dessert that needs only a few simple ingredients to make and that it took me only fifteen minutes to put this together. They quickly fell head over heels for this amazing treat that became the most requested at the office. I even tried this with raspberries and blueberries in place of strawberries or a mix of both and it was a blast! I often used frozen strawberries if I don’t have fresh berries on hand and turned out just the same – tasty and not overly sweet, just perfect!

Ingredients

1 (10”) angel food cake
2 (8 oz.) packages cream cheese, softened
1 c. white sugar
1 (8 oz.) container frozen whipped topping, thawed
1 quart fresh strawberries, sliced
1 (18 oz.) jar strawberry glaze

How to make 15-Minute Strawberry Angel Food Dessert

Step 1: Into a 9 x 13-inch dish, crumble the cake.

Step 2: In a medium bowl, beat the cream cheese until light and fluffy. Then, fold in the whipped topping. Using your hands, mash the cake down and spread on top the cream cheese mixture.

Step 3: Place the strawberries and glaze them in a bowl. Combine to evenly coat the strawberries. Then, spread this over the cream cheese layer.

Step 4: Sit in the fridge to chill until ready to serve.

Nutrition Facts:

Per Serving: 261 Calories | Protein 3.2g | Carbohydrates 36.3g | Fat 11g | Cholesterol 27.4mg | Sodium 241.8mg.

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