Type what you have

Ingredients

• ✓ powdered sugar
• heavy cream
• vanilla extract
• milk bread
• strawberry
• kiwi
• mandarin orange segment
• grape

Instructions

1. 1 Beat cream, powdered sugar, and vanilla together in a bowl with an electric mixer on medium speed until stiff peaks form, 3 to 5 minutes.
2. 2 Spread 1 side of each bread slice with whipped cream. Arrange fruit pieces in a diagonal row on 2 of the bread slices, working from 1 corner to the opposite corner. Fill in the areas on both sides of the row with remaining fruit pieces, cutting to fit as necessary. Top with remaining bread slices, cream-sides down. Tightly wrap sandwiches in plastic wrap. Chill at least 1 hour, or up to 24 hours.
3. 3 Remove plastic wrap. With a serrated knife, carefully cut sandwich in half diagonally, slicing through the diagonal fruit row.

By Sammy Mila

Ingredients

• ✓ powdered sugar
• all-purpose flour
• salt
• baking powder
• sugar
• lemon zest
• almondmilk
• canola oil
• vegetable oil
• egg
• lemon juice
• vanilla extract
• almond extract
• lemon juice
• almond extract
• almond

Instructions

1. 1 Preheat oven to 350 degrees F. Spray a 8 1/2 x 4 1/2 loaf pan with cooking spray and set aside.
2. 2 In a large bowl, whisk together the flour, salt, and baking powder. In a small bowl, combine sugar and lemon zest. Rub together with your fingers until fragrant. Whisk into the flour mixture. Set aside.
3. 3 In a separate medium bowl, combine the almond milk, oil, eggs, 1 teaspoon lemon juice, vanilla, and almond extract.
4. 4 Slowly add the wet ingredients to the dry ingredients. Stir until combined. Pour batter into prepared loaf pan.
5. 5 Bake for 55-60 minutes, or until toothpick comes out clean. Place the loaf on a cooling rack and cool for 15 minutes. Loosen the sides of the bread with a knife. Carefully remove loaf from pan. Let cool completely on wire rack.
6. 6 While the bread is cooling, make the lemon glaze. In a small bowl, combine powdered sugar, 1 1/2 tablespoons lemon juice, and almond extract. Whisk until smooth. Drizzle the glaze over the lemon almond bread. Sprinkle sliced almonds over the bread. Cut and serve.

By Almond Breeze

Ingredients

• ✓ powdered sugar
• brownie mix
• syrup pouch
• cocoa powder
• peppermint candy
• chocolate syrup
• water
• egg
• vegetable oil
• milk chocolate
• candy cane candy

Instructions

1. 1 Stir together brownie mix, cocoa, and crushed peppermint candies in a large bowl. Add contents of syrup pouch, water, egg, and oil, beating until well blended. Refrigerate until firm enough to roll, about 1 hour.
2. 2 Heat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper or lightly grease. Remove wrappers from candies.
3. 3 Shape dough into 1-inch balls. Roll balls in powdered sugar and place on prepared cookie sheet.
4. 4 Bake in the preheated oven until set, 9 to 11 minutes. Cool for 2 minutes. Press candy piece into the center of each cookie. Slide parchment paper and cookies to a wire rack or remove cookies from cookie sheet to a wire rack. Cool completely.

By HERSHEYS Kitchens

Ingredients

• ✓ powdered sugar
• almond flour
• cardamom
• rose water
• white sugar
• pistachio

Instructions

1. 1 Combine almond flour, powdered sugar, and cardamom in a medium bowl. Drizzle in rose water, 1 tablespoon at a time, and gently knead until a soft dough forms that doesn't stick to your hands. Taste and add more powdered sugar to reach desired sweetness. Adjust rose water if needed.
2. 2 Pinch off about 1/2 teaspoon of dough. Form into a ball and shape like a cone, to resemble a mulberry, or any shape that you like. Roll in white sugar. Repeat with remaining dough.
3. 3 Chop pistachios into slivers, resembling stems. Place a pistachio sliver over each piece of "tut."

By Naz Deravian

Ingredients

• ✓ powdered sugar
• semolina flour
• all-purpose flour
• mahlab
• salt
• butter
• milk
• white sugar
• active dry yeast
• orange blossom water
• date paste

Instructions

1. 1 Mix semolina flour, all-purpose flour, mahlab, and salt together in a large bowl. Work clarified butter into the dry ingredients with your fingertips until thoroughly incorporated. Cover bowl and let dough rest at room temperature, 8 hours to overnight.
2. 2 Pour milk into a microwave-safe bowl. Microwave until just warm, about 15 seconds. Stir in sugar and yeast until dissolved. Let stand until foamy, about 5 minutes.
3. 3 Pour yeast mixture and orange blossom water over the dough and mix until evenly moistened. Pinch off a piece of dough and roll into a ball; it should hold its shape without cracking. Add more milk or orange blossom water if needed. Cover and let rest for 15 minutes.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper or silicone baking mats.
5. 5 Sprinkle some flour over the ma'amoul molds and tap out the excess. Pinch off a walnut-sized piece of dough and roll into a ball. Press your thumb into the ball to create space for the filling. Work the edges with your fingers so the sides are even and fairly thin. Drop in a piece of date paste and pinch dough over it to seal.
6. 6 Place cookie into the mold cavity seam-side up. Press down so that the top is flush with edges of the mold. Trim off any excess dough. Invert the mold and tap it against your work surface to release the cookie. Repeat with remaining dough and date paste, arranging cookies 1 inch apart on the baking sheets.
7. 7 Bake in the preheated oven, 1 baking sheet at a time, until edges and bottoms are golden but tops are still mostly pale, about 15 minutes.
8. 8 Sift powdered sugar over the cookies while still slightly warm. Let cool completely. Store in an airtight container at room temperature.

By LauraF

Ingredients

• ✓ powdered sugar
• water
• vegetable oil
• vanilla extract

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

Ingredients

• ✓ powdered sugar
• water
• peanut butter

Instructions

1. 1 Stir together the water, sugar, and peanut butter until smooth.

By QTCHEF

Ingredients

• ✓ powdered sugar
• butter
• mascarpone cheese
• vanilla paste

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

Ingredients

• ✓ powdered sugar
• cocoa powder
• butter
• vanilla extract
• whipping cream

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

Ingredients

• ✓ powdered sugar
• crescent dinner roll
• chocolate chip

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

Ingredients

• ✓ powdered sugar
• heavy cream
• peanut butter
• vanilla extract

Instructions

1. 1 Combine cream, powdered sugar, peanut butter, and vanilla extract in a bowl.
2. 2 Beat with an electric mixer on high speed until stiff peaks form, 1 to 2 minutes.
3. 3 Store in the refrigerator.

By Orsi

Ingredients

• ✓ powdered sugar
• heavy cream
• lemonade concentrate

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

Ingredients

• ✓ powdered sugar
• butter
• cocoa powder
• vanilla extract
• salt
• heavy cream

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

Ingredients

• ✓ powdered sugar
• cocoa powder
• butter
• coffee

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

Ingredients

• ✓ powdered sugar
• peanut butter
• butter

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

Ingredients

• ✓ powdered sugar
• ✓ powdered sugar
• heavy cream
• cocoa powder
• cream cheese
• almond extract
• chocolate

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

Ingredients

• ✓ powdered sugar
• ✓ powdered sugar
• all-purpose flour
• butter
• white sugar
• egg
• lemon juice
• all-purpose flour

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

Ingredients

• ✓ powdered sugar
• banana
• cocoa powder
• vanilla extract
• instant coffee granules

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

Ingredients

• ✓ powdered sugar
• pear
• cream cheese
• sour cream
• cinnamon

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

Ingredients

• ✓ powdered sugar
• unsweetened chocolate
• cream cheese
• rum
• nut

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

Ingredients

• ✓ powdered sugar
• cream-filled chocolate sandwich cookie
• cream cheese
• white candy melt
• candy sprinkle

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

Ingredients

• ✓ powdered sugar
• cream cheese
• brown sugar
• amaretto liqueur
• vanilla extract
• milk

Instructions

1. 1 Combine cream cheese, brown sugar, powdered sugar, amaretto, vanilla extract, and milk in a food processor. Process until creamy.

By Kristin Suzanne Schulte

Ingredients

• ✓ powdered sugar
• cream cheese
• whipped topping
• peanut butter
• chocolate cookie pie crust
• chocolate syrup

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

Ingredients

• ✓ powdered sugar
• ✓ powdered sugar
• butter
• cream cheese
• sour cream
• all-purpose flour
• salt
• apricot preserves

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

Ingredients

• ✓ powdered sugar
• butter
• peanut butter
• kosher salt
• vanilla extract

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

Ingredients

• ✓ powdered sugar
• gin
• strawberry
• raspberry

Instructions

1. 1 Add all ingredients in an ice filled shaker. Shake until well mixed and chilled and strain into a chilled cocktail glass. Garnish with two fresh raspberries on a bamboo pick.

By MGM Grand

Ingredients

• ✓ powdered sugar
• butter
• cream cheese
• white sugar
• all-purpose flour
• pecan

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

Ingredients

• ✓ powdered sugar
• cream cheese
• butter
• milk
• vanilla pudding mix
• whipped topping
• chocolate sandwich cookie

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

Ingredients

• ✓ powdered sugar
• cream cheese
• vanilla extract
• whipped topping mix
• milk
• pie crust
• blueberry pie filling

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

Ingredients

• ✓ powdered sugar
• white cake mix
• egg
• butter

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