Dessert

Prep Time: 30 mins | Cook Time: 1 hr 25 mins | Total Time: 1 hr 55 mins | Yield: 12 to 16 Servings

This dense cake is very moist! It is filled with brown sugar, toffee bits, and pecans with the most amazing caramel flavour that is to die for! This cake will surely impress everyone around the dessert table.

Ingredients

1 tsp baking powder
5 large Eggs
3 c all-purpose flour
1 – 8 oz. bag of toffee bits
2 c light brown sugar, packed
1 c whole milk
1 c granulated sugar
1 c pecans, chopped
1-1/2 c butter or brown butter, softened
1/2 tsp salt
1 recipe CARAMEL DRIZZLE

How to make Brown Sugar Pound Cake

Step 1: Prepare the oven. Preheat it to 162 degrees C or 325 degrees F.

Step 2: Grease a 15-cup Bundt pan using cooking spray, then flour the pan.

Step 3: In a mixing bowl, add butter and beat until the texture becomes smooth. Then, add the sugars and continue to beat until well blended.

Step 4: Now, add the eggs a piece at a time, beating every after each addition until well combined.

Step 5: In another mixing bowl, add baking powder, flour, and salt. Whisk until well mixed.

Step 6: Slowly add the flour mixture, alternately with the milk into the bowl with the butter mixture, beating every after each addition until well blended. Start and end with flour mixture. Then, fold in the pecans and toffee bits.

Step 7: Transfer the batter into the prepared pan and spread it evenly. Place in the preheated oven and bake for about 85 minutes or until a toothpick inserted in the middle of the cake comes out clean.

Step 8: When done, remove the cake from the oven and let it rest for about 45 minutes onto a cooling rack before inverting the cake, then removing it from the pan.

Step 9: Add the caramel drizzle over the cooled cake and spread it evenly.

Notes:

Browning the Butter:

1. Bring the butter to a boil in a small saucepan over medium-high heat, stirring constantly for appropriately 5 to 6 minutes.

2. You know you are close once the butter begins to foam. Now, with a spoon, pull the topcoat (foam) away. The butter will reach a caramel colour when done.

3. Into a jar, pour the butter and let it cool on the counter before storing it in the fridge.

4. To use, transfer the brown butter to a large mixing bowl. Beat it until it cools fully. Alternately, you can put the hot butter on the counter and allow it to come to room temperature before using it.

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Prep Time: 15 mins | Cook Time: 1 hr 20 mins | Total Time: 1 hr 35 mins | Servings: 12

I love the bright citrus flavour of this delicious Lemon Pound Cake made with only eight readily available ingredients. It is so amazing and easy to whip up. Give this simple lemon pound cake recipe a try very soon and impress everyone with the fresh, zesty punch of this summer cake! For the extra goodness, drizzle the cake with a simple glaze made with a combination of a cup confectioners sugar and 2-3 tablespoons of fresh lemon juice.

Ingredients

1 c. unsalted butter at room temp (2 sticks)
3 c. flour
6 Eggs at room temperature
1/2 tsp baking soda
3 c. sugar
1 1/4 tbsp grated lemon peel
1/3 c. fresh lemon juice
1 c. sour cream
1/2 tsp salt

How to make Lemon Pound Cake

Step 1: Prepare the oven. Preheat it to 325 degrees.

Step 2: Ready a tube or bundt pan. Grease and dust with flour. Tap the excess out.

Step 3: Into a medium bowl, sift the flour, baking soda, and salt.

Step 4: In a large bowl, beat the butter using an electric mixer at medium speed until fluffy. Slowly add the sugar and beat for about 5 minutes. Now, add the eggs a piece at a time, beating every after each addition. Stir in the lemon juice and peel.

Step 5: Mix the dry ingredients to the wet ingredients using a rubber spatula. Then, fold in the sour cream.

Step 6: To the prepared pan, pour the batter. Place in the preheated oven and bake for about 1 hour and 20 minutes until a toothpick inserted in the centre of the cake comes out clean. Shift the cake on a wire rack and let it cool in the pan for about 15 minutes. Then, cut around the cake pan, invert the cake on the rack, and allow it to cool fully.

Step 7: Over the completely cooked, drizzle the glaze (combine 1 c. confectioners sugar with 2-3 tbsp of fresh lemon juice), if desired. Enjoy!

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PREP TIME: 20 MINS | COOK TIME: 40 MINS | TOTAL TIME: 1-HR | YIELD: 20

These extremely delicious peanut butter chocolate chip cookie cheesecake bars are perfect for true dessert lovers! The combination of my three favourites in one dessert is all I need in my life.

INGREDIENTS

1 egg
1 stick butter, unsalted (1/2 c.), softened
1/3 c. packed brown sugar
1/2 c. white sugar
1 c. flour
1 tsp baking soda
1/2 c. rolled oats
1/2 tsp salt (less if you don’t like salty/sweet)
8 oz. cream cheese, softened
1/3 c. sugar
1/2 c. peanut butter
1 egg
1/2 tsp vanilla
2 c. chocolate chips

How to make Peanut Butter Chocolate Chip Cookie Cheesecake Bars

Step 1: For the cookie dough, start by preheating the oven to 325 degrees. Cream the butter with the sugars and peanut butter until smooth and fluffy. Then, beat in the egg until well blended.

Step 2: Combine the flour, baking soda, and salt in a separate bowl. Then, gradually add the flour mixture to the butter and sugar. Make sure to mix well every after each addition. Lastly, fold in the oats and chocolate chips.

Step 3: For the cheesecake filling, beat the cream cheese with egg, sugar, and vanilla until smooth.

Step 4: In the bottom of a 9-inch square baking dish, press half to two-thirds of the cookie dough and pour the cheesecake filling on top. Sprinkle the remaining (crumbled) dough over the filling. Alternately, you can roll the rest of the dough into a flat layer on top of the cheesecake filling.

Step 5: Using a foil, tent the dish. Place inside the preheated oven and bake for about 25 minutes. Uncover and bake for an additional 15 to 20 minutes or until the top turned slightly browned and the cheesecake is set.

Step 6: Remove from the oven when done and serve the bars warm or cold. You can keep any leftovers in the fridge.

Nutrition Facts:

Serves: 20, Calories Per Serving: 308, Total Fat 19g 24%, Cholesterol 42.2mg 14%, Sodium 228.4mg 10%, Total Carbohydrate 32g 12%, Dietary Fiber 2.5g 9%, Sugars 22.2g, Protein 5.9g 12%, Vitamin A 157.2µg 17%, Vitamin C 0mg 0%, Iron 1.7mg 9%, Potassium 94.2mg 2%, Phosphorus 74.4mg 6%

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Yield: 1 pie

Whenever I am craving pie, this Atlantic Beach Pie is one of the pies I make. It is made with only a few ingredients, and this pie is ready in a cinch. This is my favourite dessert to end a filling meal. The perfect combination of salty and citrus flavour is unlike any other. If you want to do away with ice cream, cookies, or cake, then you have to give this Atlantic Beach Pie a try. This will be the best pie you’ll ever make!

Ingredients

Crust:

1/3 to 1/2 c. softened unsalted butter
3 tbsp sugar
1 1/2 sleeves of saltine crackers

Filling:

4 egg yolks
1 can (14 oz.) sweetened condensed milk
Fresh whipped cream and coarse sea salt for garnish
1/2 c. lemon or lime juice or a mix of the two

How to make Bill Smith’s Atlantic Beach Pie

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

Step 2: Finely crush the crackers, making sure not to turn them to dust. For this, you can use either your hands or a food processor.

Step 3: Add the sugar to the crackers, then knead in the butter until you formed a dough. Into an 8-inch pie pan, press the dough, and chill for about 15 minutes.

Step 4: Place inside the preheated oven and bake for about 15 minutes or until the crust has a little colour on it. Remove from the oven when done and let the crust cool a little.

Step 5: In the meantime, beat the egg yolks, milk, and citrus juice until well combined. Into the shell, pour the egg yolk mixture and bake for about 16 minutes until the filling is set.

Step 6: Slice the completely cold pie and serve with fresh whipped cream and a little sprinkle of sea salt. Enjoy!

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Prep Time: 15 mins | Cook Time: 50 mins | Total Time: 1 hr 5 mins | Yield: 8

This is a super delicious and moist lemon cake made with a box mix, orange juice, and lemon pudding. It is a simple cake, poked with toothpicks, and glazed with a mixture of confectioner’s sugar, melted butter, and lemon juice. The lemon and orange juice in this recipe, adds that refreshing feeling to this cake that screams summer!

This recipe is one of those recipes you’ll find in your mother’s cookbook. My mom used to have subscriptions for cookbooks. They’re sent to our house, and I always find myself browsing through them. I remembered seeing a lemon cake recipe. Now, my mom gets all her new recipes online, and dishes from the past get their well-deserved makeover!

INGREDIENTS

3 eggs
2 tablespoons butter
1 package yellow cake mix
⅓ c. lemon juice (need 1.5 lemons)
1 c. orange juice
1 package instant lemon pudding
½ c. vegetable oil
1 ½ c. confectioner’s sugar

HOW TO MAKE MOIST LEMON CAKE

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

Step 2: Grease and flour the Angel food cake pan.

Step 3: Combine the yellow cake mix with oil, orange juice, and instant pudding. Add the eggs a piece at a time, beating every after each addition. Into the prepared pan, evenly spread the batter.

Step 4: Place in the preheated oven and bake for about 50 minutes. When done, remove from the oven and allow the cake to cook for about 10 minutes in the pan.

Step 5: In the meantime, whisk the confectioner’s sugar, melted butter, and lemon juice until well mixed.

Step 6: Using a toothpick, poke holes in the cake, then pour the glaze over.

NOTE:

Before mixing the powdered sugar with the butter and lemon, make sure to strain the lumps using a strainer to prevent the glaze from being lumpy.

Nutrition Facts:

Serving Size: 1 Slice, Serves: 12
Amount Per Serving: Calories 168, Total Fat 8.1g 10%, Cholesterol 56.2mg 19%, Sodium 217.8mg 9%, Total Carbohydrate 23g 8%, Sugars 11.9g, Protein 2.1g 4%, Vitamin A12%, Vitamin C22%

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Prep Time: 20 mins | Chill Time: 8 hrs | Total Time: 8 hrs 20 mins | Yield: 12 servings

This is my favourite banana pudding and the only recipe I need! It is made with condensed milk, pudding mix, and heaps of Nilla Wafers. Whip this up in minutes, but be patient as you have to wait until this pudding sets. The wait is worth it, I promise!

Since summer is just around the corner refreshments are a must. It is just right to get your game on, starting with this freaking delicious banana pudding! You can also easily whip up a big batch if serving a crowd. To make this banana pudding, make sure to use yellow (ripe) bananas and not the overly ripe ones, or your pudding will be too brown. Make sure to give this tasty dessert a try soon. I know you’ll instantly love this easy recipe!

INGREDIENTS

4 c. sliced bananas about 5-6 bananas
1 12 oz. box Nilla Wafers
1 14 oz. can (sweetened) condensed milk
3 c. heavy whipping cream
1 3.4 oz. box instant vanilla pudding
1 1/2 c. ice cold water

How to make Favorite Banana Pudding

Step 1: To a medium-sized bowl, add the sweetened condensed milk, water, and pudding mix. Using a hand mixer, mix well for about 2 minutes or until blended. Cover the bowl and chill the pudding for at least 3 to 4 hours, or overnight.

Step 2: Beat the whipping cream in a large bowl until stiff peaks form. To mix this you can use either a hand or stand mixer. Then, gently fold this into the pudding mixture.

Step 3: To assemble, place 1/3 of the wafers in the bottom of a large wide-bottomed bowl. Add 1/3 of the bananas on top, then 1/3 of the pudding. Do the same layers twice and top the last layer with water crumbs.

Step 4: Using plastic wrap, tightly cover the bowl. Chill the banana pudding for at least 4 hours up to 8 hours before serving. Enjoy!

NUTRITION FACTS:

Serving: 1serving | Calories: 251kcal | Carbohydrates: 13g | Protein: 2g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 82mg | Sodium: 24mg | Potassium: 224mg | Fiber: 1g | Sugar: 6g | Vitamin A: 905IU | Vitamin C: 4.7mg | Calcium: 41mg | Iron: 0.1mg

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Prep Time: 20 mins | Cook Time: 35 mins | Total Time: 55 mins | Servings: 8 to 10

This is another of my favourite cake recipe passed down to me. Although I have made a few changes, still the result is undeniably impressive! I describe this cake as my ray of sunshine. This tastes home and reminds me always of my mom’s contagious smile. This is an incredibly moist, divine cake infused with a tasty orange juice flavour that no one can say no to!

Ingredients

3/4 c. vegetable oil
4 large eggs
1 (3.4 oz.) box instant lemon pudding mix
3/4 c. orange juice
1 (15.25 oz.) box yellow cake mix (I always opt for Betty Crocker or Pillsbury)

Glaze:

3/4 c. orange juice
4 tbsp unsalted butter
2 c. powdered sugar

How to make Orange Juice Cake

Step 1: Prepare the oven. Preheat it to 350 degrees F. Grease, then flour a 10 to 12-cup bundt pan.

Step 2: Place the cake mix, pudding mix, vegetable oil, orange juice, and eggs in a large bowl. Mix everything using an electric mixer for about 2 minutes. Into the prepared pan, pour the cake mix. Place in the preheated oven and bake for about 35 to 40 minutes or until a toothpick inserted in the middle of the cake comes out clean and the cake is just beginning to pull away from the sides of the pan. Remove the cake from the oven when done and let it cool in the pan.

Step 3: In the meantime, mix and cook the powdered sugar, orange juice, and butter in a small saucepan over medium-low heat until the butter has melted. Make sure to stir the glaze often.

Step 4: Poke holes in the cake using a skewer, then pour the warm glaze over the cake while it is still in the pan. Let the glaze cool for about 15 to 20 minutes or until the cake is cool and absorb most of the glaze.

Step 5: Onto a serving platter, invert the cake and let it cool fully (takes about 5 hours) before serving. Enjoy!

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PREP TIME: 15 MINS | COOK TIME: 50 MINS | TOTAL TIME: 1 HR 5 MINS | YIELD: 12 servings

If anyone asks me what is my favorite pie, I will answer without blinking that this Pecan Pie is the one! It is one of the best pies I’ve ever tasted, and this is incredibly easy to throw together using only ingredients that you might already have on hand. If you have not tried pecan pie yet, you are already missing out big time! Make sure to try this simple recipe very soon. It is a total game changer!

Ingredients

3 whole eggs, beaten
1 whole unbaked pie crust (for this, I use “Sylvia’s Perfect Pie Crust” recipe)
1/3 cup melted butter (salted)
1 cup white sugar
1/2 teaspoon salt
3 tablespoons brown sugar
1 c. corn syrup
1 cup (heaping) chopped pecans
3/4 teaspoon vanilla

How to make Pecan Pie

Step 1: For this recipe, I use Sylvia’s Perfect Pie Crust. Whip this up first and set it aside.

Step 2: Prepare the oven. Preheat it to 350 degrees F.

Step 3: In a bowl, place the sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla. Mix well until combined.

Step 4: In the bottom of the unbaked pie shell, pour the chopped pecans and pour the syrup over.

Step 5: Lightly tent the top and crust. Place in the preheated oven and bake for about 30 minutes. Uncover and bake for additional 20 minutes. Make sure not to burn the crust or pecans. If the top of the pie is not overly jiggly when you take it out of the oven, it is perfect! But if the top shakes too much, simply tent again with foil and continue baking for another 20 minutes or until set.

Step 6: Remove from the oven when done and let the pecan pie cool for a couple of hours or overnight.

Step 7: When ready, serve the pecan pie in thin slices. Enjoy!

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These best-ever baked beans are so darn good and incredibly simple to throw together. This recipe has been my favourite and go-to baked beans that have been with my family for years! This is a must-try and a must-have, especially during barbecues.

I love comforting meals, and these big-old baked beans are one of the most comforting meals made with sauteed onions, molasses, brown sugar, ketchup, mustard, and bacon. The bacon in this dish, adds so much flavour and crunch to this already fantastic pork and beans. Make sure to give this a try very soon. I am pretty sure you’ll love every inch of this best-ever baked beans!

Ingredients

1 to 2 tbsp butter (for sauteing onions)
6 to 8 slices of uncooked bacon, each cut in half or thirds
2 medium or 1 large onion, chopped (yellow or sweet onion, not Vidalia)
3/4 c. ketchup
5 cans of pork and beans (15 oz. cans – VanCamp’s Pork and Beans or similar)
3 tbsp yellow mustard
1/4 to 1/2 c. brown sugar (use less for less sweetness)
1/2 c. molasses

HOW TO MAKE ANASTASIA’S BEST-EVER BAKED BEANS

Step 1: Prepare the oven. Preheat it to 325 degrees F. Using non-stick cooking spray, grease a 9 x 13-inch baking dish.

Step 2: Over medium-high heat, saute the onions in butter until translucent and the onions have softened.

Step 3: Combine the beans with the sauteed onions, ketchup, mustard, molasses, and brown sugar until well blended. Into the prepared baking dish, pour the mixture and top with a single layer of uncooked bacon.

Step 4: Place in the middle of the preheated oven and bake for about 2 to 3 hours, uncovered, until the top of the beans is dark and caramelized.

Step 5: Remove from the oven when done and serve warm. Enjoy!

Slow Cooker:

Place everything in your slow cooker starting with the onions. Make sure to pre-cook the bacon. Then, set to cook for 6 to 8 hours on a low setting.

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PREP TIME: 5 MINS | COOK TIME: 50 MINS | COOLING TIME: 5 MINS | TOTAL TIME: 55 MINS | SERVINGS: 6 people

Sweet, savoury, and fluffy – this corn casserole sure knows how to impress! Did I mention, this is also super creamy? All we love in one casserole, I could not ask for anything more!

This corn casserole has been my family’s favourite for years! My mom used to make this for us when we were kids. This corn casserole is made with only six ingredients (butter, creamed-style corn, sour cream, a can of whole kernel corn, cheddar, and a box of corn muffin mix), and you can whip this up in less than an hour! Simply mix everything and bake. If you are looking for another impressive side dish or find yourself craving a sweet-savoury side, then you must try this corn casserole very soon. I promise you’ll never regret it!

INGREDIENTS

1/2 c. butter, melted
1 (14.75 oz.) can creamed-style corn
1 c. sour cream
1 (15.25 oz.) can whole kernel corn, drained
1 to 1 ½ c. cheddar, shredded
1 (8 oz.) box corn muffin mix

HOW TO MAKE PAULA DEEN CORN CASSEROLE

Step 1: Prepare the oven. Preheat it to 350 degrees. Using a nonstick cooking spray, grease a 9 x 13-inch baking dish.

Step 2: Place the can of whole kernel corn, creamed corn, corn mix (only the dry ingredients from the box), sour cream, and butter in a mixing bowl. Mix well until completely incorporated.

Step 3: Into the prepared baking dish, pour the mixture. Place in the preheated oven and bake for about 45 minutes or until golden brown.

Step 4: Take the casserole from the oven and sprinkle the shredded cheddar on top. Continue baking for an additional 5 to 10 minutes or until the cheese has melted.

Step 5: When done, allow the casserole to stand for about 5 to 10 minutes. Serve the casserole warm. Enjoy!

NUTRITION FACTS:

Serving: 1/6 of the recipe | Calories: 568kcal | Carbohydrates: 46g | Protein: 13g | Fat: 38g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 91mg | Sodium: 964mg | Potassium: 289mg | Fiber: 5.5g | Sugar: 15.3g | Vitamin A: 995IU | Vitamin C: 0.3mg | Calcium: 250mg | Iron: 0.3mg

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