Type what you have

Ingredients

• ✓ cooking spray
• flour tortilla
• peanut butter
• marshmallow cream
• semi-sweet chocolate chip

Instructions

1. 1 Prepare a large skillet with cooking spray and heat over medium heat.
2. 2 Smear 1 1/2 teaspoon peanut butter onto 1 side of each tortilla in a thin layer to cover. Divide marshmallow cream equally between 2 of the tortillas; spread to cover peanut butter. Sprinkle 1/4 cup chocolate chips atop each portion of marshmallow cream and finish by putting the remaining tortillas atop the chocolate chips with the peanut butter side down.
3. 3 Cook quesadillas in hot skillet until lightly browned and chocolate chips have melted, 2 to 3 minutes per side.

By Jenni

Ingredients

• ✓ cooking spray
• cream cheese
• white sugar
• vanilla extract
• crescent roll
• butter
• cinnamon
• honey

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
2. 2 Beat cream cheese, 1 cup sugar, and vanilla extract in a bowl until smooth.
3. 3 Unroll crescent roll dough, and use a rolling pin to shape each sheet into a 9x13-inch rectangle.
4. 4 Press one piece into the bottom of the prepared baking dish.
5. 5 Evenly spread cream cheese mixture on top.
6. 6 Cover with remaining piece of crescent dough.
7. 7 Mash remaining 3/4 cup sugar, butter, and cinnamon with a fork until combined.
8. 8 Dot mixture over top of dough.
9. 9 Bake in the preheated oven until crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool cheesecake completely in the pan for about 2 hours before cutting into 12 squares.

By CandelB

Ingredients

• ✓ cooking spray
• sugar
• cinnamon
• flour tortilla
• butter
• milk
• cream cheese
• vanilla pudding mix
• whipped topping
• chocolate syrup
• maraschino cherry

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray 40 muffin cups with cooking spray.
2. 2 Combine sugar and cinnamon together in a small bowl.
3. 3 Brush both sides of flour tortilla pieces with melted butter; sprinkle each with cinnamon-sugar mixture. Gently fit each tortilla piece into a prepared muffin cup, shaping the tortilla to make a shell.
4. 4 Bake in the preheated oven until tortilla shells are golden brown, 8 to 10 minutes.
5. 5 Beat milk, cream cheese, and pudding mix in a bowl using an electric mixer until smooth; fold in whipped topping. Fill each tortilla shell with about 1 tablespoon cream cheese mixture. Drizzle with chocolate syrup and top each with a maraschino cherry.

By Rob Fragoman

Ingredients

• ✓ cooking spray
• egg
• white sugar
• all-purpose flour
• baking powder
• lime
• sweetened condensed milk
• evaporated milk
• heavy cream
• dulce de leche

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish and dust with flour.
2. 2 Beat egg whites in a glass, metal, or ceramic bowl until foamy. Add 1/4 cup sugar gradually, continuing to beat until stiff peaks form and sugar is completely dissolved.
3. 3 Beat egg yolks in a separate bowl until creamy. Add remaining 1/4 cup sugar and continue beating until pale yellow and creamy. Fold into egg whites until incorporated.
4. 4 Mix together flour and baking powder in a small bowl until well combined. Fold into egg mixture until incorporated; mix in lime zest. Pour batter into the prepared baking dish.
5. 5 Bake in the preheated oven until lightly golden, about 30 minutes. Turn off the oven and keep cake in the oven for 15 minutes more.
6. 6 Mix together condensed milk, evaporated milk, and heavy cream in a medium bowl until well combined.
7. 7 Poke cake several times across the top with a fork. Pour milk mixture over cake. Refrigerate for 1 hour to allow milk mixture to soak in. Spread dulce de leche on top.

By Fioa

Ingredients

• ✓ cooking spray
• egg
• sugar
• vanilla extract
• self-rising flour
• sweetened condensed milk
• evaporated milk
• milk
• vanilla extract
• egg white

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8x12-inch baking dish.
2. 2 Separate 5 eggs. Beat egg whites in a large bowl. Add 1 cup sugar slowly to egg whites, beating constantly. Add yolks one at a time, beating well after each addition. Stir in 1 teaspoon vanilla. Sift flour over egg mixture and stir until well combined. Pour batter into the prepared baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutess. Allow to cool completely.
4. 4 Blend together sweetened condensed milk, evaporated milk, milk, and 1 tablespoon vanilla. Pour over cooled cake.
5. 5 Beat 3 egg whites in a clean mixing bowl to soft peaks. Gradually add remaining 1 cup sugar and continue beating until stiff meringue forms. Stir in remaining 1 teaspoon vanilla.
6. 6 Spread meringue frosting over cake.

By Blanca

Ingredients

• ✓ cooking spray
• flour
• sugar
• egg
• all-purpose flour
• milk
• baking powder
• vanilla extract
• sweetened condensed milk
• evaporated milk
• heavy cream
• maraschino cherry

Instructions

1. 1 Make the cake: Preheat the oven to 350 degrees F (175 degrees C). Spray a 9-inch springform pan with floured cooking spray.
2. 2 Beat 3/4 cup sugar and egg yolks in a mixing bowl with an electric mixer until light in color and doubled in volume. Stir in flour, milk, baking powder, and vanilla.
3. 3 Beat egg whites in a glass or metal bowl until soft peaks form. Gradually add remaining 1/4 cup sugar, continuing to beat until medium peaks form. Fold 1/3 of the egg white mixture into the egg yolk mixture to lighten it. Fold in remaining egg whites, then pour batter into the prepared pan.
4. 4 Bake in the preheated oven until a cake tester inserted into the middle comes out clean, 45 to 50 minutes. Cool on a wire rack for 10 minutes. Loosen the edges with a knife, then remove the sides. Let cake cool completely on the wire rack, about 20 more minutes.
5. 5 Invert cake onto a deep serving plate and remove the pan bottom. Pierce the cake all over with a two-pronged meat fork or a cake tester.
6. 6 Make the filling and topping: Mix condensed milk, evaporated milk, and 1/4 cup whipping cream together in a bowl. Measure 1 cup milk mixture and refrigerate for another use. Slowly pour remaining milk mixture over the cake until absorbed.
7. 7 Pour remaining whipping cream into a chilled glass or metal bowl. Beat with an electric mixer until it thickens and reaches spreading consistency. Spread whipped cream over cake and garnish with cherries.
8. 8 If not serving immediately, refrigerate until ready to serve.

By Monica Jimenez

Ingredients

• ✓ cooking spray
• orange cake mix
• instant lemon pudding mix
• egg
• vegetable oil
• margarita mix
• lime juice
• tequila
• triple sec
• lime
• confectioners' sugar
• tequila
• triple sec
• lime
• lime

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 9-cup fluted tube pan with cooking spray that contains flour, and brush the spray into the grooves of the pan with a pastry brush. Spray 1 more light coating of cooking spray, and invert the pan to let any excess spray drip out.
2. 2 In a mixing bowl, beat together the orange cake mix, lemon pudding mix, eggs, vegetable oil, margarita mix, lime juice, tequila, and triple sec until thoroughly combined. Fold in the grated zest of 1 lime, and pour the batter into the prepared fluted tube pan. Use a spatula to fill grooves of the pan with batter, and tap the filled cake pan to remove air pockets.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 45 minutes.
4. 4 Cool the cake in the pan on a rack for 10 minutes, shake it a couple of times to help the sides release, and slide a thin silicone or nylon spatula between the cake and the pan. Place a serving plate over the top of the cake pan and invert the pan to slide the cake onto the serving plate. Allow the cake to finish cooling.
5. 5 Make a thin glaze by mixing together confectioners' sugar, 1 tablespoon of tequila, 2 tablespoons of triple sec, juice of 2 limes, and grated zest of 1 lime. Drizzle the glaze decoratively over the cake, let the glaze set for a few minutes to harden, and slice.

By damedonna

Ingredients

• ✓ cooking spray
• flour
• white cake mix
• all-purpose flour
• egg
• sugar
• milk
• canola oil
• vanilla extract
• baking powder
• evaporated milk
• sweetened condensed milk
• heavy cream
• coconut extract
• heavy cream
• vanilla pudding mix

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Coat two 9-inch round cake pans with cooking spray.
2. 2 Combine cake mix, flour, eggs, sugar, milk, canola oil, 1 teaspoon vanilla extract, and baking powder in a large bowl until thoroughly blended; pour into the prepared cake pans.
3. 3 Bake in the preheated oven until lightly browned and a toothpick inserted into centers comes out clean, 40 to 50 minutes. Cool cakes in pans about 10 minutes, then remove from pans. Place on wire racks to cool completely.
4. 4 Whisk evaporated milk, sweetened condensed milk, 6 tablespoons cream, remaining 1/2 teaspoon vanilla extract, and coconut extract in a bowl until smooth; refrigerate tres leches mixture.
5. 5 Beat 2 cups cream and pudding mix together in a separate bowl with an electric mixer until soft peaks form, 3 to 5 minutes; refrigerate mousse filling.
6. 6 Level cake by lightly cutting off a thin layer of each cake top using a long serrated knife. Place cakes, leveled-sides up, on pieces of waxed paper. Poke holes all over cakes with a skewer. Slowly pour tres leches mixture over cakes, about 1/2 cup at a time, waiting until mixture has soaked in before adding more. Wrap cake layers in plastic wrap; refrigerate until chilled, at least 4 hours.
7. 7 Unwrap one cake layer; place onto a serving platter, leveled-side up. Top cake with mousse filling. Gently place second cake layer over filling, leveled-side down. Refrigerate leftovers.

By Angela Welch

Ingredients

• ✓ cooking spray
• chocolate chip cookie dough

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Lightly spray a 12-cup muffin tin with cooking spray.
2. 2 Divide dough into sixteen 2-tablespoon portions. Place 12 portions into the prepared muffin tin and press into the bottom and about halfway up each cup. Reserve remaining 4 portions of dough.
3. 3 Bake in the preheated oven for 9 minutes. Remove from the oven and lightly press down in the center with the large end of a wooden spoon or a shot glass to form a cup shape. Return to oven and bake until golden brown, 6 to 8 minutes more. Remove from the oven and press the center down gently as before. Allow to cool completely in the pan, about 15 minutes, before removing with a small offset spatula or knife.
4. 4 Repeat process with remaining 4 cookie dough portions.

By Nicole McLaughlin

Ingredients

• ✓ cooking spray
• hard candy
• corn syrup

Instructions

1. 1 Line a jelly roll pan with waxed paper and spray with cooking spray.
2. 2 In a small, heavy saucepan over low heat, combine crushed candies and corn syrup; stir constantly.
3. 3 Spoon melted candy into the well of each plastic spoon. Place spoons on prepared pan with their handles on the edge of the pan to keep the spoons level. Cool at room temperature until candy hardens. Store in airtight containers.

By kathie

Ingredients

• ✓ cooking spray
• spice cake mix
• pumpkin

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Generously spray a 9x13-inch baking pan with cooking spray.
3. 3 Mix cake mix and pumpkin together in a large bowl until well combined; spread evenly in the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
5. 5 Cool and serve.

By Chickentarian

Ingredients

• ✓ cooking spray
• crescent roll
• chocolate-hazelnut spread
• strawberry

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with foil and spray with nonstick spray.
2. 2 Roll out and separate crescent dough on a clean work surface. Place chocolate-hazelnut spread in a small resealable bag, seal, and snip off 1 corner.
3. 3 Use a zig-zag motion to pipe the chocolate-hazelnut spread onto 4 crescent triangles, leaving a 1/4-inch edge of dough visible. Place equal amounts of sliced strawberries on top.
4. 4 Cut slits in the remaining 4 triangles to allow for venting. Place vented triangles on top of the strawberry-chocolate crescents and crimp along the edges.
5. 5 Bake in the preheated oven until puffed up and golden, about 14 minutes. Allow to cool for 5 minutes before serving.

By thedailygourmet

Ingredients

• ✓ cooking spray
• wonton wrapper
• chocolate-hazelnut spread

Instructions

1. 1 Preheat the air fryer to 325 degrees F (160 degrees C).
2. 2 Lay out wrappers on a clean surface. Place about 1 teaspoon Nutella in the middle of each wrapper. Use a pastry brush or your finger to wet the edges of each wonton wrapper and fold in half, lightly pressing the sides together. Moisten the tips of the wrapper and press together. Set completed wrappers onto a clean plate and generously spray with cooking spray. Spray the bottom of the air fryer basket and set wontons inside.
3. 3 Air fry until light brown, about 4 minutes. Allow to cool slightly before eating.

By Bren

Ingredients

• ✓ cooking spray
• pineapple
• angel food cake mix
• whipped topping

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray.
2. 2 Mix pineapple with juice and cake mix together in a large bowl until well combined; pour batter into the prepared pan.
3. 3 Bake in the preheated oven until golden brown, about 25 minutes. Let cake cool; serve with whipped topping.

By Donna

Ingredients

• ✓ cooking spray
• banana
• baking soda
• chocolate cake mix

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
2. 2 Mix bananas and baking soda together in a bowl. Add cake mix; stir to create a thick batter. Spread into the prepared baking pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

By Sandra B

Ingredients

• ✓ cooking spray
• lemon juice
• gelatin
• white sugar

Instructions

1. 1 Line bottom and sides of a large baking pan with aluminum foil; coat generously with cooking spray. Coat both sides of a spatula with cooking spray. Set aside.
2. 2 Pour ¾ cup lemon juice into a large bowl; sprinkle gelatin evenly on top. Do not stir. Set aside until gelatin forms, about 15 minutes.
3. 3 Meanwhile, combine 3 cups sugar and remaining ¾ cup lemon juice in a large saucepan over medium heat; attach a candy thermometer to the saucepan and stir until sugar has dissolved, 3 to 5 minutes. Increase heat until mixture reaches a low boil; boil until thermometer reads 240 degrees F (115 degrees C), 12 to 15 minutes. Remove from heat. (The liquid will bubble a lot; you may need to remove the saucepan from the heat to let the bubbles settle, so you can see if the sugar has melted.)
4. 4 Slowly pour sugar mixture into gelatin, while beating with an electric mixer on low. Gradually increase speed to medium-high; beat until batter ribbons that drip from beaters take 2 seconds to sink back into the bowl, 10 to 15 minutes. Pour marshmallow batter into the prepared pan, smoothing the surface with the prepared spatula to flatten. Set marshmallow aside, uncovered, until completely set, 3 hours to overnight.
5. 5 Cover a flat surface larger than marshmallow slab with remaining 1 ½ cups sugar; sprinkle some sugar on top of marshmallow and spread around. Carefully loosen marshmallow from the pan; invert onto sugar-covered surface.
6. 6 Cut marshmallows into desired shapes; dust all sides with sugar as you work.

By Mackenzie Schieck

Ingredients

• ✓ cooking spray
• butter
• sugar
• all-purpose flour
• semi-sweet chocolate chip
• peanut butter chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a 15x10-inch baking pan with aluminum foil; spray aluminum foil layer with cooking spray.
2. 2 Beat butter and sugar together with an electric mixer until light and fluffy; gradually beat in flour until combined. Fold 3/4 cup chocolate chips and 3/4 cup peanut butter chips into dough. Press dough into the prepared pan; sprinkle with remaining 1/4 cup chocolate chips and 1/4 cup peanut butter chips.
3. 3 Bake in the preheated oven until lightly browned, about 25 minutes. Cool in pan for 10 minutes.
4. 4 Remove brittle by lifting aluminum foil out of pan and transferring to a wire rack to cool completely. Cut into 24 bars.

By Gertrude

Ingredients

• ✓ cooking spray
• self-rising flour
• greek yogurt
• powdered sugar
• heavy cream

Instructions

1. 1 Preheat an air fryer to 350 degrees F (175 degrees C). Line basket with parchment paper and spray with nonstick cooking spray. Set aside.
2. 2 Combine flour and yogurt in a bowl. Flour your hands and knead dough until dough comes together into a ball. Divide dough into 4 pieces.
3. 3 Flour a work area and roll each piece into a long rope, 10 to 12 inches long. Pinch both ends of dough together. Place in the air fryer basket, making sure they do not touch and spray with nonstick cooking spray.
4. 4 Optional Glaze:
5. 5 Air-fry until donuts start to brown, 3 1/2 to 4 minutes. Flip donuts and air-fry until golden brown, an additional 3 to 4 minutes. Cool.
6. 6 Place powdered sugar and heavy whipping cream in a bowl and whisk to combine. Dip donuts in glaze and place on wire rack until set, 5 to 6 minutes.

By Yoly

Ingredients

• ✓ cooking spray
• crispy rice cereal
• caramel bit
• butter
• marshmallow

Instructions

1. 1 Coat a baking dish and a large bowl with cooking spray. Add cereal to the prepared mixing bowl; set next to stove.
2. 2 Heat caramel bits and butter in a large saucepan over low heat until melted and smooth, about 5 minutes; add marshmallows. Continue to cook mixture, stirring regularly, until marshmallows are melted and mixture is smooth, about 5 minutes. Immediately pour into center of the cereal; quickly stir until cereal completely coated.
3. 3 Spread cereal mixture into the prepared baking dish. Coat the back of a spoon with cooking spray; press cereal mixture into an even layer with back of the spoon. Let cereal mixture cool completely before cutting into squares.

By Dena Rose

Ingredients

• ✓ cooking spray
• cream cheese
• sugar
• egg
• vanilla extract
• sour cream
• vanilla extract
• strawberry jam

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line 36 mini muffin cups with paper liners. Coat lightly with cooking spray.
2. 2 Beat cream cheese using an electric mixer in a mixing bowl until soft and creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time. Mix in 1 1/2 teaspoons vanilla extract. Spoon batter into tins, filling each cup 2/3 full.
3. 3 Bake in the preheated oven until set, about 30 minutes.
4. 4 Combine sour cream and 1/2 teaspoon vanilla extract in a bowl; stir well. Spoon 1/4 teaspoon of mixture onto each cupcake. Top each with a small dollop of jam. Refrigerate until ready to serve.

By Kay5103

Ingredients

• ✓ cooking spray
• white chocolate chip
• peanut butter
• semi-sweet chocolate chip
• vanilla extract

Instructions

1. 1 Spray a baking sheet with cooking spray, then line it with parchment paper.
2. 2 Mix white chocolate chips and peanut butter together in a microwave-safe bowl; heat in microwave until half-melted, 30 seconds to 1 minutes. Stir.
3. 3 Place semi-sweet chocolate chips in a separate microwave-safe bowl; heat in microwave until half-melted, 15 to 30 seconds. Stir in vanilla.
4. 4 Spread peanut butter mixture onto the prepared baking sheet. Evenly distribute melted semi-sweet chocolate over peanut butter mixture. Using the tip of a sharp knife, drag through both layers to make a marble-pattern.
5. 5 Refrigerate until set, 30 minutes to 2 hours. Cut into 36 pieces. Store in an airtight container.

By supson7

Ingredients

• ✓ cooking spray
• pecan
• caramel
• semisweet chocolate chip
• shortening

Instructions

1. 1 Gather ingredients. Preheat the oven to 300 degrees F (150 degrees C). Line a cookie sheet with aluminum foil and spray with nonstick spray.
2. 2 Arrange 3 pecan halves in a "Y" shape on the prepared cookie sheet. Place 1 caramel candy in the center of the "Y". Repeat with remaining pecans and caramels.
3. 3 Bake in the preheated oven just until caramel is melted, about 8 to 10 minutes.
4. 4 Meanwhile, heat chocolate chips and shortening in a saucepan over low heat until chocolate is melted.
5. 5 Spoon chocolate over candies and refrigerate until set, about 30 minutes.

By MARBALET

Ingredients

• ✓ cooking spray
• cherry pie filling
• water
• brownie mix
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly coat the sides of a 9x13-inch baking pan with cooking spray.
2. 2 Pour cherry filling into the prepared baking pan. Pour water evenly over pie filling. Sprinkle brownie mix evenly in one layer on the top; do not stir it in. Grate frozen butter evenly over the brownie mix.
3. 3 Bake in the preheated oven until bubbly all over, about 35 minutes. Let stand 10 minutes before serving.

By Nicole McLaughlin

Ingredients

• ✓ cooking spray
• sugar
• corn syrup
• nut
• butter
• vanilla extract
• baking soda
• sea salt

Instructions

1. 1 Butter a 10x15-inch baking sheet or line with parchment paper.
2. 2 Spray a heatproof spoon with cooking spray. Stir sugar and corn syrup together in a 2-quart microwave-safe bowl using the greased spoon. Microwave on high until very bubbly, 2 1/2 to 4 minutes.
3. 3 Quickly stir in nuts and butter. Continue microwaving until bubbles begin to take on a light caramel color, another 2 1/2 to 4 minutes. Watch carefully to make sure the nuts don't burn. Add vanilla extract and baking soda, stirring quickly until bubbly and combined.
4. 4 Immediately pour mixture onto the prepared sheet pan in a thin layer. Sprinkle with sea salt. Allow to cool and set before breaking into pieces, 30 to 40 minutes.

By Bibi

Ingredients

• ✓ cooking spray
• butter
• vanilla extract
• miniature marshmallow
• rice cereal

Instructions

1. 1 Grease a 9x13-inch baking dish with cooking spray. Set aside.
2. 2 Melt butter in a large saucepan over low heat. Stir in vanilla. Add marshmallows; cook and stir until marshmallows are melted. Add cereal; stir to coat, then quickly transfer mixture to the prepared dish. Use a sheet of waxed paper to press mixture evenly into the dish.
3. 3 Let set for 2 to 3 hours before cutting into 24 squares.

By SHECOOKS2

Ingredients

• ✓ cooking spray
• almond extract
• cherry pie filling
• yellow cake mix
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Stir 1/2 teaspoon almond extract into each can of pie filling.
3. 3 Pour both cans of pie filling into the prepared baking dish. Sprinkle cake mix evenly over pie filling. Grate cold butter over top, distributing it as evenly as possible.
4. 4 Bake in the preheated oven until topping is golden brown, 50 to 60 minutes.

By TENNESSEEPAM

Ingredients

• ✓ cooking spray
• vanilla baking chip
• sweetened condensed milk
• candy cane
• peppermint extract
• food coloring

Instructions

1. 1 Line an 8-inch square baking pan with aluminum foil; spray with nonstick spray and set aside.
2. 2 Combine vanilla chips and sweetened condensed milk in a saucepan over medium heat. Stir frequently until chips are almost melted; remove from heat and continue to stir until smooth. Stir in candy canes, peppermint extract, and food coloring.
3. 3 Spread evenly in the bottom of the prepared pan. Chill for 2 hours, then cut into squares.

By Tina McKellar Musial

Ingredients

• ✓ cooking spray
• concord grape jelly
• yellow cake mix
• peanut butter
• whipped cream
• egg substitute

Instructions

1. 1 Spray the insides of 4 microwave-safe mugs with cooking spray.
2. 2 Spoon 1 teaspoon grape jelly into the bottom of each mug.
3. 3 Whisk cake mix and peanut butter together in a bowl; add whipped cream and egg substitute and whisk until batter is smooth. Divide batter evenly between the mugs.
4. 4 Place 1 mug in the microwave and cook on high until cake is set, about 1 minute, 15 seconds. Repeat with remaining mugs. Invert each mug onto a plate to release cakes.

By emignance

Ingredients

• ✓ cooking spray
• aluminum foil
• crescent roll
• egg white
• butter

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Position an oven rack in the bottom of the oven. Turn a 12-cup muffin tin upside down. Wrap the long side of each piece of foil around the bottom rim of one upside-down muffin cup and shape into a 6-inch tall cone to use as a mold. Repeat on alternating cups to make 6 molds; lightly spray foil cones and muffin tin with cooking spray.
2. 2 Unroll crescent dough sheets on a lightly floured surface and gently press perforations together to form two 13x8-inch rectangles. Cut each rectangle into six 1 1/4x13-inch strips. Working with one foil cone at a time, wrap 2 dough strips up and around foil cone, beginning at and base, and slightly overlapping. Pinching to seal the second dough strip to the first, and pinching seams and tip to seal. Repeat with remaining dough strips and foil cones. Brush cones with beaten egg white.
3. 3 Bake in the preheated oven on the bottom rack until golden brown, 12 to 14 minutes. Carefully remove from oven, remove cones (with foil still attached) from muffin tin, and place cones upside-down on a wire rack. Let cool for 5 minutes.
4. 4 Brush with melted butter, and sprinkle with topping of choice, if desired. Let cool completely on wire rack, about 15 minutes. Remove foil from ice cream cones by pinching foil together, gently twisting and pulling. Fill as desired.

By thymeforpineapple

Ingredients

• ✓ cooking spray
• white sugar
• food coloring
• yellow cake mix
• vanilla frosting
• black licorice whip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 2 1/2- to 3-quart oven-proof bowl with floured cooking spray. Place sugar into a bowl and stir in black food coloring until desired color is achieved. Set aside.
2. 2 Prepare cake batter according to the package directions. Pour batter into the prepared bowl and bake in the preheated oven until a skewer inserted in the center comes out clean, about 1 hour and 15 minutes. Let cake cool for 15 minutes in the bowl, then invert and let cake cool completely, about 30 more minutes.
3. 3 Once cake is completely cool, trim flat side of cake and place onto a cake board. Trim edges into a ball shape. Spread frosting all over cake. Using a toothpick, draw a pentagon in the center top of the cake. Surround the pentagon with five hexagons. Repeat over entire cake.
4. 4 Cover lines with black licorice cut into 1 1/2-inch pieces. Fill the pentagon shapes with black-colored white sugar.

By tracy