Cherry Cake

Easiest cake for a perfect weeknight dessert!

• Prep Time: 20 minutes
• Bake Time: 30 min
• Total Time: 50 minutes
• Servings: makes 9

I sometimes use affiliate links in my content for products that I use. This won’t cost you anything but helps to offset the recipe costs, as an Amazon Associate I earn from qualifying purchases.

Cherry Cake

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Ingredients

Cake

• 1 cup flour
• 1 cup sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg, beaten
• 1 can cherry pie filling

Sauce

• 1 cup sugar
• 1/2 cup butter, cubed
• 1/2 cup evaporated milk
• 1 teaspoon vanilla extract

Instructions

Cake

1. Preheat the oven to 350 degrees.
2. In large bowl, combine the flour, sugar, baking soda and salt. Combine the egg and cherry pie filling; add to the dry ingredients.
3. Stir until well combine and pour into a greased 8 in. baking dish or cake pan.
4. Bake 30-35 minutes, cook on a wire rack.

Sauce

1. Combine the sugar, butter and milk in a small saucepan.
2. Bring to boil over medium heat, stirring occasionally.
3. Cook and serve for 5 minutes or until thickened.
4. Remove from heat and add vanilla.
5. Serve warm over cake.

In large bowl, combine the flour, sugar, baking soda and salt.

Add the egg and cherry pie filling.

Stir until combined.

Pour into a greased 8 inch pan or caking pan.

Bake 30-35 minutes, cool on a wire rack.

For the sauce, combine the sugar, butter and milk in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Cook and serve for 5 minutes or until thickened. Remove from heat and add vanilla.

Serve warm over cake.

Easiest dessert for any weeknight!

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S’mores Muffins

A treat for a fun start to the day!

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings:12

S’more Muffins

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Ingredients

• 1 1/2 cup flour
• 1/2 cup graham cracker crumbs (about 8 squares)
• 1/2 cup packed brown sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 egg
• 1 1/2 cups buttermilk
• 1/4 cup vegetable oil
• 3/4 cup semisweet chocolate chips
• 1 1/4 cup mini-marshmallows

Instructions

1. Heat oven to 375 degrees.
2. In large bowl, combine the dry ingredients. Combine egg, buttermilk and oil; mix well.
3. Stir into dry ingredients just until moistened. Fold in chocolate chips and 1 cup marshmallows.
4. Fill lined muffin cups 3/4 full. Sprinkle with remaining marshmallows.
5. Bake at 375 degrees for 1820 minutes.
6. Remove to wire rack for cooling.
7. Best served warm!

Preheat the oven to 375 degrees and combine the flour, cracker crumbs, brown sugar, baking soda and salt.

Combine the egg, buttermilk and oil; mix well.

Add the wet ingredients to the dry ingredients and stir just until moistened.

Fold in your chocolate chips and 1 cup of the mini marshmallows.

Fill the lined muffin pans about 3/4 way full and top with remaining mini-marshmallows. I added a couple of chocolate chunks also for effect.

Bake at 375 degrees for 18-20 minutes. Remove from pan and cool on a wire rack, but they are best served warm!

Raspberry Pie Bars

Soft crust, fruity filling and creamy frosting, these bars have it all!

• Prep Time: 1hour
• Total Time: 1 hour 30 minutes
• Servings: makes 24-36 bars

I sometimes use affiliate links in my content for products that I use. This won’t cost you anything but helps to offset the recipe costs, as an Amazon Associate I earn from qualifying purchases.

Raspberry Pie Bars

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Ingredients

• 1 cup butter, softened
• 1/4 cup sugar
• 3 cups all purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 2 eggs
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1 can (21 ounces) raspberry pie filling

Frosting

• 2 Tablespoons butter
• 1 ounce cream cheese, softened
• 2 Tablespoons marshmallow creme
• 1/2 cup plus 1 Tablespoon powdered sugar
• 1 Tablespoon milk

Instructions

1. In a large mixing bowl, cream butter and sugar.
2. In a separate small bowl, combine the flour, baking powder and salt.
3. In a separate small bowl, combine the eggs, milk and vanilla.
4. Add the dry ingredients to the creamed mixture alternatively with the egg mixture; mix well.
5. Divide dough in half, chill for at least 30 minutes until firm.
6. Roll out one portion of the dough into a 15-9 in. rectangle baking pan.
7. Spread with raspberry filling.
8. Roll out remaining dough and cut into strips making a lattice over the crust.
9. Bake at 350 degrees for 30 minutes or until golden brown. Cool on a wire rack.

Frosting

1. In a mixing bowl, beat the butter, cream cheese and marshmallow creme until smooth.
2. Add the powdered sugar and milk, mix well.
3. Drizzle over bars.
4. Refrigerate until set before cutting.

Cream butter and sugar together in mixing bowl.

In a separate bowl, mix together the dry ingredients: flour, baking powder and salt.

In another bowl, mix together eggs, milk and vanilla.

Add the dry ingredients to the creamed mixture alternatively with the egg mixture; mix well until a dough forms.

Divide dough in half and chill for at least 30 minutes.

Roll out one portion of dough and place in 15×9 inch baking pan. Spread with raspberry pie filling.

Roll out remaining dough and cut into strips making a lattice over the crust.

Bake at 350 degrees for 30 minutes or until golden brown. Cool on wire rack.

Drizzle frosting over bars and refrigerate until set before cutting.

Perfect dessert, easy to eat, simple as pie!

Gingerbread Cake

Warm ginger and molasses flavors, perfect for a cold day.

• Prep Time: 20 minutes
• Bake Time: 30 min
• Total Time: 50 minutes
• Servings: makes 9

I sometimes use affiliate links in my content for products that I use. This won’t cost you anything but helps to offset the recipe costs, as an Amazon Associate I earn from qualifying purchases.

Gingerbread Cake

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Ingredients

Cake

• 1/3 cup butter
• ½ cup sugar
• 1 egg
• ¾ cup water
• ½ cup molasses
•  1 ½ cups all-purpose flour
• 1 teaspoon ground ginger
• ½ teaspoon baking soda
• ½ teaspoon salt

Sauce

• ½ cup plus 2 Tbsp packed brown sugar
• 2 Tbsp sugar
• 4 tsp cornstarch
• ¾ cup whipping cream
• 1 Tbsp butter
• ½ cup chopped pecans, toasted

Instructions

Cake

1. Preheat the oven to 350 degrees.
2. Cream butter and sugar.
3. Beat in egg.
4. Combine water and molasses.
5. Combine the flour, ginger, baking soda and salt add to creamed mixture alternately with molasses mixture.
6. Pour in greased 8 in baking pan.
7. Bake 28-32 minutes or until toothpick inserted near center comes out clean.

Sauce

1. In heavy saucepan, combine the sugars and cornstarch.
2. Gradually stir in cream until smooth.
3. Bring to boil over medium heat, stirring constantly, cook and stir for 2-3 minutes or until slightly thickened.
4. Remove from heat; stir in butter until melted.
5. Add the pecans.
6. Serve butter pecan sauce over gingerbread cake.

Cream butter and sugar. Beat in egg.

Combine water and molasses.

Combine the flour, ginger, baking soda and salt.

Add to creamed mixture alternately with molasses mixture.

Pour into greased 8 in baking pan and bake at 350 degrees for 28-32 minutes or until toothpick inserted near center comes out clean.

In heavy saucepan, combine the sugars and the cornstarch.

Gradually stir in cream until smooth.

Bring to boil over medium heat, stirring constantly, cook and stir for 203 minutes or until slightly thickened.

Remove from heat, stir in butter until melted. Add the pecans and stir until combined.

Perfect winter time dessert with warm ginger and molasses!

Creamy Peanut Butter Squares

Easy, no bake, creamy peanut putter squares!

• Prep Time: 30 minutes
• Refrigeration Time: 90 minutes
• Total Time: 2 hours
• Servings: makes approx. 24 bars

Creamy Peanut Butter Squares

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Ingredients

• ¾ cup cold butter, cubed
• 2 oz. semisweet chocolate
• 1 ½ cups crushed graham crackers crumbs
• 1 cup flaked coconut
• ½ cup chopped peanuts
• ¼ cup oatmeal
• Filling:
• 2- 8 oz. packages cream cheese, softened
• ¾ cup sugar
• 2/3 cup chunky peanut butter
• 1 teaspoon vanilla
• Topping:
• 4 oz. semisweet chocolate
• ¼ cup cold butter, cubed       

Instructions

1. In microwave safe bowl, heat butter and chocolate on high for 1 minute, stir. Repeat at 30 second intervals until melted. Stir until smooth.
2. Stir in cracker crumbs, coconut, peanuts and oatmeal until combined. Press into 13×9 inch pan. Refrigerate for 30 minutes.
3. In mixing bowl, combine softened cream cheese, sugar, peanut butter and vanilla, mix until combined. Spread over crust and refrigerate another 30 minutes.
4. In a microwave safe bowl, melt cholate and butter for 1 minute, stir. Repeat at 30 second intervals until melted. Stir until smooth. Spread over filling and refrigerate 30 minutes or until topping is set. Cut into squares
5. Refrigerate leftovers.

In microwave safe bowl, heat butter and chocolate on high for 1 minute, stir. Repeat at 30 second intervals until melted. Stir until smooth.

Stir in cracker crumbs, coconut, peanuts and oatmeal until combined.

Press into 13×9 inch pan. Refrigerate for 30 minutes.

In mixing bowl, combine softened cream cheese, sugar, peanut butter and vanilla, mix until combined.

Spread over crust and refrigerate another 30 minutes.

In a microwave safe bowl, melt cholate and butter for 1 minute, stir. Repeat at 30 second intervals until melted.

Spread over filling and refrigerate 30 minutes or until topping is set. Cut into squares

Refrigerate leftovers. If you have any!

S’mores Bars

Best campfire treat any time of the year.

• Prep Time: 20 minutes
• Cool Time: 15 minutes
• Total Time: 25 minutes
• Servings: makes 24 bars

I sometimes use affiliate links in my content for products that I use. This won’t cost you anything but helps to offset the recipe costs, as an Amazon Associate I earn from qualifying purchases.

S’mores Bars

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Ingredients

• 5 Tbsp butter
• 12 oz. bag of marshmallows
• 6 cups Golden Grahams cereal
• 2 cups mini marshmallows
• 1 1/2 cups semi-sweet chocolate pieces, frozen

Instructions

1. Spray 9×13 pan with pan spray.
2. Over low heat in a large pan, melt butter and 12 oz. bag of marshmallows until smooth.
3. Remove from heat and add Golden Graham cereal. Mix until combined.
4. Add 2 cups of mini-marshmallows and mix until combined.
5. Add frozen chocolate pieces and mix until combined.
6. Press into prepared 9×13 pan.
7. Cool for 15 minutes before cutting.

Spray 9×13 pan with baking spray.

Over low heat in a large pan, melt butter and 12 oz. bag of marshmallows until smooth.

Add 6 cups of Golden Grahams cereal and mix until combined.

Add mini-marshmallows and mix until combined.

Add in frozen chocolate pieces and mix again until combined.

Press combination into the greased 9×13 pan. I simply spray my fingers with pan spray to press easily into the pan. Another trick is to use parchment paper to push it down without sticking.

Let cool for 15 minutes before cutting into pieces.

Perfect campfire treat any day of the year.

Cream Cheese Sugar Cookies

Sugar cookies that are great for decorating but taste amazing!

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Servings: makes approx. 48 cookies

Cream Cheese Sugar Cookies

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Ingredients

• 8 oz cream cheese, softened
• 3/4 cup butter, softened
• 1 cup sugar
• 2 tsp vanilla
• 2 1/4 cup all purpose flour
• 1/2 tsp baking soda

Instructions

1. Preheat the oven to 350 degrees.
2. Cream butter, cream cheese and sugar.
3. Add vanilla and beat until combined.
4. In a medium bowl combine the flour and baking soda.
5. Slowly add flour mixture blending well.
6. Cover and chill in refrigerator for at least one hour.
7. Roll out to a quarter of an inch thick on a floured cutting board. Cut out desired shapes.
8. Bake 10-12 minutes, cool on cooling rack.
9. Decorate as desired.

Cream together the butter, cream cheese and sugar. Add vanilla and beat until combined.

In a medium bowl combine flour and baking soda.

Slowly add in flour mixture, blending well. Cover and refrigerate for at least one hour.

Roll out chilled dough to a quarter of an inch thick and cut with desired cutters.

Place cookies on sheet pan. Bake at 350 degrees for 1-12 minutes.

Remove to a cooling rack.

Decorate how you wish!

Rhubarb Crisp

Perfect time of the year when rhubarb is in season!

• Prep Time: 30 minutes
• Bake Time: 45 min
• Total Time: 1 hour 15 minutes
• Servings: makes 20

I sometimes use affiliate links in my content for products that I use. This won’t cost you anything but helps to offset the recipe costs, as an Amazon Associate I earn from qualifying purchases.

Rhubarb Crisp

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Ingredients

Crust

• 1 cup sugar
• 1 tsp cinnamon
• 1 cup flour
• 3/4 cup oatmeal
• 1/2 cup melted butter

Filling

• 4 cups diced rhubarb (I peel mine also)
• 1/2 cup sugar
• 4 oz. strawberry jello packet
• 1 cup water
• 2 Tbsp cornstarch
• 1 tsp vanilla

Instructions

Crust

1. Preheat oven to 350 degrees.
2. Mix together brown sugar, cinnamon, flour, oatmeal and melted butter.
3. Pat half of the mixture in a greased 9×13 pan.
4. Pour 4 cups of rhubarb over the crumb mixture.

Filling

1. Over medium heat, in a small saucepan, cook sugar, jello, water, cornstarch and vanilla until thick.
2. Pour over rhubarb.
3. Top with remaining crumbs.
4. Bake for 45 minutes.
5. Let cool and served with fresh whipped cream or vanilla ice cream.

Mix together brown sugar, cinnamon, flour, oatmeal and melted butter.

Should be crumbly in the bowl.

Press into the bottom of a greased 9×13 pan.

Prepare your rhubarb. 4 cups was equal to about 1 pound of rhubarb. I peel my rhubarb with a paring knife pulling the outside layers off as I go around the stalk.

An even dice of the rhubarb and then place it on top of your crumble crust.

Over medium heat, in a small saucepan, mix together sugar, jello, cold water, cornstarch and vanilla.

Cook the mixture until it is thick and coats your spoon.

Pour the filling over the diced rhubarb.

Crumble the remaining crust over the filling and bake for 45 minutes in a 350 degree oven.

Wonderful spring and summer dessert when fresh rhubarb is abundant!

Chocolate Eclair Torte

Excellent light summer dessert, chocolate eclairs made easy!

• Prep Time: 30 minutes
• Cool Time: 30 minutes
• Total Time: 1 hour 30 minutes
• Servings: makes 16 pieces

I sometimes use affiliate links in my content for products that I use. This won’t cost you anything but helps to offset the recipe costs, as an Amazon Associate I earn from qualifying purchases.

Chocolate Eclair Torte

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Ingredients

Crust

• 1 cup water
• 1/2 cup butter
• 1 cup flour
• 4 eggs

Filling

• 2 small packages vanilla pudding
• 2 1/2 cups milk
• 1 tsp vanilla
• 8 oz. whipping topping

Frosting

• 1 1/2 cups powdered sugar
• 1 tsp vanilla
• 2 Tbsp milk
• 2 Tbsp butter
• 1/2 cup semi-sweet chocolate chips

Instructions

Crust

1. Preheat oven to 400 degrees.
2. Bring 1 cup water and 1/2 cup butter to a boil.
3. Remove from heat and add 1 cup flour and stir until ball forms.
4. Cool 10 minutes.
5. Transfer dough to stand mixer with paddle attachment, add eggs one at a time mixing well, after each addition.
6. Spread into a greased 15×10 jelly roll pan.
7. Bake for 30 minutes.
8. Remove from oven and cool.

Filling

1. Beat pudding, milk and vanilla together until thickened.
2. Fold in whipped topping.
3. Spread over cooled crust and chill for 1/2 hour.

Frosting

1. Melt chocolate chips and butter in microwave in 30 second increments.
2. Mix in powdered sugar, vanilla and milk until smooth and creamy. Add more milk if necessary.
3. Drizzle over the filling and refrigerate until served.

Bring 1 cup water and 1/2 cup butter to a boil in a medium saucepan.

Add 1 cup flour and mix until a ball forms. Let cool 10 minutes.

Transfer to a stand mixer with paddle attachment. Add one egg at a time mixing well after each addition.

Spread dough lightly into greased jelly roll pan and bake for 30 minutes in a 400 degree oven.

Let dough cool for at least 15 minutes. It will be puffy and uneven.

Whisk together pudding, vanilla and milk until thickend.

Fold in whipped topping.

Spread over cooled crust and refrigerate for 30 minutes until set.

Melt chocolate chips and butter in microwave in 30 second increments. Add powdered sugar, vanilla and milk and mix until creamy and smooth. You can add more milk as needed to make it drizzle consistency. Drizzle over filling and refrigerate until ready to serve.

The Chocolate Eclair Torte is all the flavor of a full eclair without the fancy piping. Perfect mix of taste and ease.

Peanut Butter Bars

Tastes like those fancy peanut butter eggs, only in bar form, any day of the year!

• Prep Time: 20 minutes
• Cool Time: 2 hours
• Total Time: 2 hours 20 minutes
• Servings: makes 16 bars

I sometimes use affiliate links in my content for products that I use. This won’t cost you anything but helps to offset the recipe costs, as an Amazon Associate I earn from qualifying purchases.

Peanut Butter Bars

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Ingredients

• 1/2 cup butter, softened
• 3/4 cup peanut butter
• 3/4 cup crushed vanilla wafers (about 22)
• 2 cups powdered sugar
• 4 oz semi-sweet baking chocolate squares
• 2 oz. heavy cream

Instructions

1. Line 8 in square baking pan with foil.
2. Beat butter and peanut butter until combined.
3. Add wafer crumbs and mix well.
4. Gradually add powdered sugar, mixing well after each addition.
5. Press mixture into bottom of pan.
6. Cut baking chocolate down to small pieces and place in small bowl.
7. Add heavy cream and microwave for 1 minute.
8. Whisk chocolate and cream until smooth and glossy.
9. Pour chocolate over peanut butter mixture and refrigerate for 2 hours.
10. Pull out foil and cut into pieces.

Line a 8 in square baking pan with foil.

Mix together softened butter and peanut butter.

Add crushed wafers and mix until combined.

Gradually add powdered sugar, mixing well after each addition.

Press finished batter into bottom of the pan.

Chop chocolate squares into small pieces. Place in a small bowl.

Add heavy cream and microwave for 1 minute. Remove from microwave and whisk until smooth and shiny.

Pour chocolate over the peanut butter batter and refrigerate for 2 hours.

Remove the foil from the pan to lift bars out. Cut into the desired size. These bars are super rich and you could get away with cutting into 16. My hubby would just take two anyway, so I cut into 12!

Like delicious Easter candy treats any day of the year.