Dessert Articles

Strawberry Cheesecake Dump Cake

Strawberry Cheesecake Dump Cake

Ingredients:
1 box of yellow cake mix (or vanilla cake mix)
1 (8 oz) package cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
1 can (21 oz) strawberry pie filling
1/2 cup (1 stick) unsalted butter, melted
1/4 cup powdered sugar (optional, for dusting)
Instructions:
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with cooking spray or butter.

Prepare the cheesecake layer: In a medium-sized bowl, beat the softened cream cheese, sugar, and vanilla extract together until smooth and creamy. Spread this mixture evenly at the bottom of the prepared baking dish.

Add the strawberry filling: Spoon the strawberry pie filling evenly on top of the cheesecake layer.

Add the cake mix: Sprinkle the dry cake mix evenly over the top of the strawberry filling. Do not mix or stir—just spread it out evenly.

Pour the melted butter: Drizzle the melted butter evenly over the dry cake mix.

Bake: Place the dish in the oven and bake for about 45-50 minutes, or until the top is golden brown and the edges are bubbling. The center will still be a bit soft, but that’s okay!

Cool: Let the cake cool for a few minutes, then dust with powdered sugar if desired.

Serve: Scoop and serve warm with a dollop of whipped cream or a scoop of vanilla ice cream!

Lemon Crumb Bars

Lemon Crumb Bars

Ingredients:

For the Crust and Crumb Topping:

1 cup unsalted butter, softened

2 cups all-purpose flour

1/2 cup granulated sugar

1/4 teaspoon salt

For the Lemon Filling:

4 large eggs

1 1/2 cups granulated sugar

1/4 cup all-purpose flour

1/2 cup lemon juice (freshly squeezed, about 3-4 lemons)

Zest of 2 lemons

Instructions:

Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan and line it with parchment paper, leaving some overhang for easy removal.

Prepare the Crust and Topping:

In a large mixing bowl, combine the softened butter, flour, granulated sugar, and salt. Mix until the mixture resembles coarse crumbs.

Press about two-thirds of the mixture evenly into the prepared baking pan to form the crust. Reserve the remaining one-third for the crumb topping.

Bake the crust in the preheated oven for 15-20 minutes, or until it is lightly golden. Remove from the oven and let it cool slightly.

Make the Lemon Filling:

In a medium mixing bowl, whisk together the eggs, granulated sugar, flour, lemon juice, and lemon zest until smooth and well combined.

Pour the lemon filling over the partially baked crust, spreading it evenly.

Add the Crumb Topping:

Sprinkle the reserved crumb mixture evenly over the lemon filling.

Bake:

Return the pan to the oven and bake for an additional 20-25 minutes, or until the filling is set and the top is lightly golden.

Cool and Cut:

Allow the bars to cool completely in the pan. Once cooled, use the parchment paper overhang to lift the bars out of the pan. Cut into squares or bars.

Serve:

Dust with powdered sugar before serving, if desired.

Air Fryer Blueberry Muffins

Air Fryer Blueberry Muffins

1 Egg
1/3 cup Sugar

1 tsp Vanilla

1/3 cup Milk

2 Tbsp Vegetable oil

1 cup Flour

1 tsp Baking Powder

1/2 cup Blueberries

First, make sure your baking cups fit in the air fryer basket in a single layer. Then spray them with non-stick cooking spray or lightly brush with olive or vegetable oil to prevent sticking. Next you will crack the egg into the mixing bowl and add the sugar. Whisk well to combine.

Then add the vanilla extract, milk, and oil and mix well.

In the same bowl, add the flour and baking powder and stir to combine

Lastly, add the blueberries to the batter, but reserve a few to sprinkle on top of the muffins. Carefully mix them into the batter.

Now you will transfer the batter to the muffin cups. Divide evenly between the cups using a spoon.

Add on the remaining blueberries to the top of the batter in each cup. When the muffins are ready to be baked, set the air fryer temperature to 300F for 20 minutes.

If not eating right away, put in a sealed container for up to 3 days, or wrap well and freeze to save for later.

Buttermilk Scones

Buttermilk Scones

Prep time: 10 minutes Baking time 10-12 minutes

Ingredients:

2 cups all purpose flour

2 ½ teaspoons baking powder

½ teaspoon salt

2 Tablespoons sugar

¼ cup cut up cold butter

1/3 cup currants or (dried or frozen cranberries or blueberries)

1 large egg slightly beaten

2/3 cup plus 2 Tablespoons buttermilk

Preheat oven to 450 and line cookie sheet with parchment paper.

Sift flour, baking powder, salt and sugar in a large bowl. With a pastry blender or 2 knives, cut in butter until mixture resembles course crumbs. Add currants stirring to combine.

Combine egg and buttermilk then stir into flour mixture. Stirring with fork until dough is moist enough to hold together. Knead just until smooth then lightly shape into a ball and flatten slightly. Place on parchment lined cookie sheet. Pat into an 8 inch circle about ½ inch thick. Sprinkle top with 1 Tablespoon of sugar and cut into 8 wedges. Bake 10-12 minutes or until golden brown. Transfer to a wire rack.

Per scone: 210 calories

Copycat Girl Scout Thin Mint Cookies

Copycat Girl Scout Thin Mint Cookies

2 cups flour

1/2 cup Unsweetened cocoa powder

1/4 tsp. salt

1 cup unsalted butter softened

2/3 cups sugar

1 egg white

1 1/2 tsp. vanilla

1 tsp. peppermint extract

For The Chocolate Coating

12 ounces semi-sweet chocolate melted

1 tsp. peppermint extract

2 Tbsp. coconut oil

Instructions

In a small bowl, whisk together the flour, cocoa powder, and salt. Set aside.
In a separate, large bowl, cream together the butter and sugar until light and fluffy. You can mix in the bowl of a stand mixer fit with a paddle attachment, or by hand with an electric mixer. Mix for about two minutes.

Add the egg white and extracts to the butter and sugar mixture. Continue to mix until evenly combined.

Add the dry ingredients to the wet. Mix until a soft dough forms and everything is nice and evenly combined.
Transfer the dough to a sheet of parchment paper, then place another piece of parchment paper on top. Roll the dough out to 1/8″ thick.
Chill the rolled out dough for at least 2 hours.
Once the dough has chilled, preheat the oven to 350 degrees F. and line a cookie sheet with parchment paper.
Use a circle cookie cutter to cut out as many cookies as you can. You can re-roll the scraps until all of the dough has been used up.
Place the cookies onto a cookie sheet fit with parchment paper about 1 1/2″ apart.
Bake for 15 minutes or until the tops of the cookies are firm to the touch.
Allow the cookies to cool completely on the cookie sheet.
Allow the cookies to cool then melt down the chocolate, extract, and coconut oil together in a large bowl either in the microwave in 30 second intervals or over a double boiler.

Once the chocolate mixture is completely melted and very smooth, use a fork to dip each cookie one at a time. Allow all of the excess chocolate to drip off the cookie then scrape off the excess along the sides of the bowl.

Let the chocolate set on the cookies in the freezer for 10 minutes.

Share on Social Media

Share on Social Media

Share on Social Media

Share on Social Media

Share on Social Media

More Articles …