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Spicy Orange-Mint Mocktail
Drink

Spicy Orange-Mint Mocktail

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Peel oranges, removing threads and seeds. Cut roughly into cubes.
  2. 2 Transfer oranges into a blender with water, 3 mint leaves, lemon juice, black salt, and powdered sugar. Blend until smooth.
  3. 3 Strain into a large glass over ice. Add jalapeno. Taste and adjust salt and sugar as needed. Stir continuously, 10 to 15 times. Add remaining mint leaves as garnish.

By Priyanka Shah

Cheerwine Cake
Drink American

Cheerwine Cake

3.0

Prep
20 min
Cook
30 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
  2. 2 Combine cake mix, cherry soft drink, eggs, oil, and almond extract in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared cake pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 23 to 28minutes. Remove from the oven and let cool completely, at least 30 minutes.
  4. 4 Combine cherry soft drink, butter, and cocoa powder in a saucepan over medium heat and bring to a boil. Stir and remove from heat.
  5. 5 Place powdered sugar into a bowl and pour hot cherry mixture on top. Mix until smooth. Stir in almond extract and allow to cool frosting lightly. Spread over the cake.

By Debi

Vaselopita
Dessert Greek

Vaselopita

4.7

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Generously grease a round 10-inch cake pan.
  2. 2 In a medium bowl, cream butter and 2 cups sugar until light; add flour and stir until mixture is mealy. Add eggs one at a time, beating well after each egg.
  3. 3 Stir baking powder into milk then stir into flour mixture. Mix soda and lemon juice; stir into batter. Pour batter into the greased pan.
  4. 4 Bake in the preheated oven for 20 minutes. Sprinkle with nuts and 1 tablespoon white sugar, then return to oven for 20 to 30 minutes longer, until a toothpick inserted in center comes out clean.
  5. 5 Remove cake from the oven and gently cut a small hole in the middle. Place a quarter in the hole; cover the hole with powdered sugar. Cool cake on a rack for about 10 minutes. Invert cake onto a serving dish. Sift powdered over the top and serve warm.

By Paul Menikos

Bundt® Cake Icing That Doesn't Run

Bundt® Cake Icing That Doesn't Run

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Whisk together 2 cups powdered sugar, 2 tablespoons hot water, vegetable oil, and vanilla extract in a large mixing bowl until combined. It should be thick, so add more powdered sugar and hot water as needed to reach a thick consistency.
  2. 2 Transfer icing to a zip-top bag and snip off a large corner of the bag.
  3. 3 Pipe icing slowly around the top of your Bundt® cake. The icing should be pretty stiff as you go around the cake; you can go over the same area of the cake as many times as needed to use all the icing. The icing will very slowly drip down the sides of the cake.

By Jessica Furniss

Mascarpone Buttercream Frosting

Mascarpone Buttercream Frosting

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Place powdered sugar and butter in an electric mixer fitted with a paddle attachment. Start mixing on the lowest speed. Increase speed to medium and beat until fluffy, scraping down the sides occasionally, about 3 minutes.
  2. 2 Add mascarpone cheese and vanilla paste; mix on medium-low until creamy. Do not overmix frosting at this point, or the butter and mascarpone could separate.

By Buckwheat Queen

Perfect Chocolate Buttercream Frosting

Perfect Chocolate Buttercream Frosting

4.2

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine powdered sugar and cocoa powder in a large bowl. Add butter and mix with an electric mixer until crumbly. Slowly add whipping cream and mix until frosting comes together. Add vanilla extract and mix to the desired texture, adding more whipping cream, 1 tablespoon at a time, if frosting is too thick.

By FoodJunkie

Chocolate-Filled Crescents
Dessert

Chocolate-Filled Crescents

4.5

Prep
5 min
Cook
Total
25 min

Instructions

  1. 1 Heat oven to 350 degrees F. Separate dough into 8 triangles.
  2. 2 Place tablespoon of chocolate chips on wide end of each triangle. Roll up, starting at shortest side of triangle, rolling to opposite point. Place on ungreased cookie sheet.
  3. 3 Bake at 350 degrees F. for 15 to 20 minutes or until golden brown. Sprinkle with powdered sugar.

By Pillsbury

Creamy Lemonade Soft-Serve Ice Cream
Dessert American

Creamy Lemonade Soft-Serve Ice Cream

5.0

Prep
10 min
Cook
Total
250 min

Instructions

  1. 1 Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Stir in lemonade concentrate and confectioners' sugar until well combined.
  2. 2 Transfer cream-lemon mixture to a freezer-safe bowl; freeze until solid, 4 hours to overnight.

By Yoly

Fluffy Chocolate Buttercream Frosting

Fluffy Chocolate Buttercream Frosting

4.3

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine powdered sugar and butter in a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, about 5 minutes. Add cocoa powder, vanilla, and salt; mix for 30 seconds. Add cream 1 tablespoon at a time, mixing after each addition. Scrape down the sides of the bowl. Mix on medium speed until frosting is shiny and seems to have large bubbles, 3 to 5 minutes more.

By Tim Tyler

Coffee Butter Frosting
Dessert American

Coffee Butter Frosting

4.5

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Whisk powdered sugar and cocoa powder together in a bowl.
  2. 2 Beat butter in a medium bowl with an electric mixer until creamy, 2 to 3 minutes. Gradually add powdered sugar mixture, beating well after each addition and scraping the sides and bottom of the bowl occasionally. Add coffee and beat until smooth.

By GINGER P

Peanut Butter Microwave Fudge
Dessert American

Peanut Butter Microwave Fudge

5.0

Prep
5 min
Cook
5 min
Total
130 min

Instructions

  1. 1 Line a baking dish with parchment or waxed paper.
  2. 2 Place peanut butter and butter in a microwave-safe bowl. Microwave at high power in 30-second intervals until melted and thoroughly combined, stirring after each interval. Cool mixture for 2 to 3 minutes.
  3. 3 Stir in confectioners' sugar, ½ cup at a time, until well incorporated. Press mixture into the prepared dish; place in the refrigerator. Chill for at least 2 hours to overnight for a firmer fudge.

By BooBooBear

Chocolate Mousse with Cocoa Powder
Dessert

Chocolate Mousse with Cocoa Powder

4.9

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine cream, 1/2 cup powdered sugar, and cocoa powder in a large chilled bowl. Beat with an electric mixer with chilled beaters until stiff peaks form; set aside.
  2. 2 Beat whipped cream cheese in a separate bowl until soft. Add 2 tablespoons powdered sugar gradually and beat until well combined. Mix in almond extract and beat until well incorporated. Fold the cream cheese mixture into the chocolate whipped cream until both are completely blended.
  3. 3 Spoon or pipe mousse into small serving dishes. Top with grated chocolate.

By lutzflcat

Bake-Sale-Worthy Lemon Bars
Dessert

Bake-Sale-Worthy Lemon Bars

4.4

Prep
20 min
Cook
40 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.
  2. 2 Combine 1 1/2 cups flour, 1/3 cup powdered sugar, and butter in a bowl. Pat dough into the prepared pan to form a crust.
  3. 3 Bake crust in the preheated oven for 20 minutes. Remove from the oven and leave oven on.
  4. 4 Whisk white sugar, eggs, lemon juice, and 3 tablespoons flour together in a bowl and pour filling over crust.
  5. 5 Bake in the hot oven until set, 20 to 25 minutes.
  6. 6 Remove from oven and cool completely, about 30 minutes. Dust with powdered sugar and cut into 16 bars.

By Brandi Gilbertson

Chocolate Banana Sorbet
Dessert

Chocolate Banana Sorbet

4.6

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine bananas, cocoa powder, powdered sugar, vanilla extract, and instant coffee in a powerful blender such as a Vitamix®. Using the tamper, blend until all ingredients are incorporated. Serve immediately or freeze in a freezer-safe container for 3 hours for a firmer texture.

By Yoly

Fresh Pears with Cinnamon Cream Cheese Dip
Dessert

Fresh Pears with Cinnamon Cream Cheese Dip

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Slice pears in half and remove seeds with a melon baller. Cut into 1/8-inch slices (if pears are firm) or 1/4-inch slices (if pears are softer).
  2. 2 Combine cream cheese, sour cream, powdered sugar, and cinnamon in a stand mixer; beat until smooth and creamy. Serve alongside pear slices.

By dawn

Easy Rum Balls
Dessert

Easy Rum Balls

2.0

Prep
20 min
Cook
5 min
Total
505 min

Instructions

  1. 1 Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove and set aside to cool.
  2. 2 Meanwhile, beat cream cheese in a bowl with an electric mixer until creamy. Gradually beat in powdered sugar and rum; mix until well combined. Beat in melted chocolate.
  3. 3 Roll mixture into small balls and roll in chopped nuts. Refrigerate until firm.

By Libbie Remmel

Oreo® Cheesecake Truffles
Dessert

Oreo® Cheesecake Truffles

4.0

Prep
40 min
Cook
Total
150 min

Instructions

  1. 1 Place 36 sandwich cookies in a food processor.
  2. 2 If you'd like to decorate the finished truffles with cookie crumbs, discard the filling from any remaining cookies and place the wafers in a small resealable bag. Crush with a rolling pin and set aside until needed.
  3. 3 Pulse the cookies in the food processor until they become fine crumbs. Add cream cheese and powdered sugar; process until well mixed. Cover and refrigerate for at least 1 hour.
  4. 4 Line a baking sheet with parchment paper.
  5. 5 Remove cookie mixture from the refrigerator and roll into forty-eight 1-inch balls. Place on the prepared baking sheet and refrigerate for 30 minutes.
  6. 6 Toward the end of the chilling time, place candy melts in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each interval, until melted and smooth. Let sit for 5 minutes.
  7. 7 Remove balls from the refrigerator and dip, one at a time, into the melted chocolate. Shake off any excess and place back on the lined baking sheet. Sprinkle reserved cookie crumbs and/or candy sprinkles over truffles while chocolate is still wet.
  8. 8 Place truffles in the refrigerator until coating is set, about 15 minutes.

By fabeveryday

Easy Whipped Peanut Butter Pie
Dessert

Easy Whipped Peanut Butter Pie

5.0

Prep
10 min
Cook
Total
140 min

Instructions

  1. 1 Mix cream cheese and powdered sugar with an electric mixer until creamy. Mix in peanut butter until incorporated. Add whipped topping and mix until fluffy.
  2. 2 Pour mixture into the pie crust. Cover and freeze for at least 2 hours.
  3. 3 When ready to serve, remove pie from the freezer and let thaw for 10 to 15 minutes. Drizzle with chocolate syrup and serve.

By whodatlauren

Apricot Crescent Cookies
Dessert

Apricot Crescent Cookies

5.0

Prep
30 min
Cook
15 min
Total
235 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Blend butter, cream cheese, and sour cream together in a large bowl with an electric mixer. Stir in flour, 1/2 cup powdered sugar, and salt until well blended.
  3. 3 Wrap dough in waxed paper and chill until firm enough to roll, at least 3 hours, or overnight.
  4. 4 Divide dough into thirds. Keep dough in the refrigerator while working on one portion at a time. Roll each portion into a 12 1/2x10-inch rectangle. Cut into 2 1/2-inch squares using a fluted pastry wheel.
  5. 5 Place a dot, about 1/4 teaspoon, of preserves in the center of each square. Bring up two diagonal corners to the center, pinching together to seal, or secure with a toothpick. Place on ungreased cookie sheets.
  6. 6 Bake in the preheated oven until firm, but not brown, about 12 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more. Sift remaining powdered sugar over the cooled cookies.

By SER

Grandma's Creamy Peanut Butter Fudge
Dessert American

Grandma's Creamy Peanut Butter Fudge

4.9

Prep
15 min
Cook
5 min
Total
80 min

Instructions

  1. 1 Sift sugar through a fine-mesh strainer into a large bowl.
  2. 2 Heat butter and peanut butter in a saucepan over medium heat. Whisk to combine and cook until bubbles appear on the edges, 3 to 5 minutes. Stir in salt and vanilla extract. Pour over powdered sugar in the bowl. Mix together using a spatula until smooth.
  3. 3 Spread mixture into an 8x8-inch baking pan lined with plastic wrap. Wrap fully and refrigerate until firm enough to cut but not too hard, 1 to 3 hours.
  4. 4 Unwrap fudge and cut into small cubes. Let warm up on the counter before cutting if needed.

By John Mitzewich

Shortbread Pecan Cookies
Dessert

Shortbread Pecan Cookies

Prep
10 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Combine butter, cream cheese, and sugar in a large bowl and beat with an electric mixer until well combined. Add flour and mix until combined.
  3. 3 Roll dough into 1-inch balls and set on ungreased baking sheets.
  4. 4 Bake in the preheated oven until lightly browned on bottom, 10 to 13 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more. Place one pecan half on top of each cookie and dust lightly with powdered sugar.

By Christa Hardin

Oreo Cookies and Cream Dessert
Dessert

Oreo Cookies and Cream Dessert

4.8

Prep
15 min
Cook
Total
495 min

Instructions

  1. 1 Combine cream cheese, powdered sugar, and butter in a large bowl; beat with an electric mixer until creamy. Add milk and vanilla pudding mix and beat until well combined and all lumps are gone. Fold in whipped topping.
  2. 2 Distribute 1/2 of the chocolate sandwich cookies on the bottom of a 9x13-inch dish. Cover with the pudding mixture and top with remaining cookie chunks. Cover and refrigerate for 8 hours to overnight.

By Paola Madias

Grandma's Blueberry Cream Pie
Dessert

Grandma's Blueberry Cream Pie

5.0

Prep
15 min
Cook
Total
225 min

Instructions

  1. 1 Mix cream cheese, powdered sugar, and 1/2 teaspoon vanilla extract until well blended.
  2. 2 Mix dry whipped topping mix with cold milk and remaining vanilla extract in a separate bowl, per the instructions on the envelope. Blend in cream cheese mixture.
  3. 3 Transfer filling into the pie crust and freeze until set, about 2 hours.
  4. 4 Thaw for 1 1/2 hours before topping with blueberry filling and serving.

By Lex

Clever Cake Mix Crinkle Cookies
Dessert American

Clever Cake Mix Crinkle Cookies

4.4

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Position a rack in the center of the oven and preheat to 375 degrees F (190 degrees C).
  2. 2 Stir cake mix, eggs, and butter together in a large bowl to form a soft cookie dough.
  3. 3 Shape dough into 1-inch balls; roll in powdered sugar to coat. Set balls about 2 inches apart on ungreased baking sheets.
  4. 4 Bake in the preheated oven, one pan at a time, just until edges are firm and cracks appear slightly moist, 9 to 11 minutes. Cool on pans for 3 minutes; transfer to a wire rack to cool completely.

By thehungryscientist

OREO & Apple Hand Pies
Snack

OREO & Apple Hand Pies

3.5

Prep
30 min
Cook
18 min
Total
112 min

Instructions

  1. 1 Heat oven to 375 degrees F.
  2. 2 Unroll 1 pie crust on work surface; use 4-inch cutter to cut into 9 rounds, re-rolling scraps as necessary. Repeat with remaining pastry crust.
  3. 3 Core apples; cut crosswise into a total of 9 rings. Whisk egg and water until blended.
  4. 4 Place 9 pastry rounds in single layer on parchment-covered baking sheet; brush edges with egg. Top each with 1 each apple ring and cookie. Cover with remaining pastry rounds; press edges together to seal.
  5. 5 Crush remaining cookies finely; sprinkle over pies.
  6. 6 Bake 18 to 22 min. or until golden brown. Cool completely. Dust with sugar just before serving.

By Oreo