CROCKPOT PEANUT BUTTER CUP CAKE

CROCKPOT PEANUT BUTTER CUP CAKE

This is one of the best Crockpot dessert recipes I have ever made. It’s nice to be able to bake a cake without the oven but this Crockpot Peanut Butter Cup Cake kicks it up to a whole new level.

You are going to need to gather your ingredients and get your crockpot ready.  I used my large 6 qt crockpot and it was perfect. Honestly I don’t think this would work as good in a smaller crockpot.

In large bowl, beat cake mix, water, eggs, 1/2 cup peanut butter and the butter with electric mixer on low 30 speed seconds, then on medium speed 2 minutes, scraping bowl.

You can totally make this gluten free by using a gluten free cake mix. In fact, try this homemade yellow cake mix recipe. You can make it regular or gluten free & it works perfect in this recipe.

CROCKPOT PEANUT BUTTER CUP CAKE
CROCKPOT PEANUT BUTTER CUP CAKE

INGREDIENTS
Cake

  • 1 box yellow cake mix
  • 1 cup water
  • 3 eggs
  • ½ cup creamy peanut butter
  • ⅓ cup butter, softened
  • ½ cup chocolate-flavored syrup

Toppings

  • 3 tablespoons creamy peanut butter
  • 2 to 3 tablespoons milk
  • 1 cup powdered sugar
  • 2 tablespoons chocolate-flavored syrup
  • 20 miniature chocolate-covered peanut butter cup candies, unwrapped and cut in half

INSTRUCTIONS

  1. Spray a 5- to 6-quart oval slow cooker with cooking spray. In large bowl, beat cake mix, water, eggs, ½ cup peanut butter and the butter with electric mixer on low 30 speed seconds, then on medium speed 2 minutes, scraping bowl.
  2. Remove ⅔ cup of the batter to medium bowl; stir in ½ cup chocolate syrup to make chocolate fudge batter.
  3. Spoon ½ of the peanut butter batter into the slow cooker, followed by all of the chocolate fudge batter. Top with remaining peanut butter batter. Swirl with a knife in a circular motion.

You can find complete recipes of this CROCKPOT PEANUT BUTTER CUP CAKE in momswithcrockpots.com

KEY LIME PIE LASAGNA

KEY LIME PIE LASAGNA

Key Lime Pie Lasagna is cool, light and creamy summer dessert with sweet and tart layers of yumminess.

If you want a perfectly refreshing treat for these warm days, this Key Lime Pie Lasagna will equally satisfy the lovers of traditional key lime pie, as well as lovers of ice cream and cheesecake. This dessert is perfect for summer parties and barbecue because it is very easy and refreshing and it always comes good after a heavy meal.

Maybe the name seems a little confusing, but this dessert consists of four tasty layers. The crust is buttery shortbread layer flavored with chopped nuts. The second layer is cheesecake, and after that is the best part, key lime pie filling and in the end whipped topping sprinkled with many crispy nuts. You can choose your favorite nuts: cashews, macadamia nuts, pecans, but by no means skip this part, because the nuts make the dessert perfectly creamy and crunchy at the same time.

By now you have surely tried a dessert such as Chocolate Lasagna, Lemon Delight or Lemon Lush, and maybe you even remember my Pumpkin Lasagna. If you want to try another citrus flavor, here is the perfect chance. You will need the oven for just a short time for the shortbread crust, and the rest is no bake dessert.

The truth is, for this Key Lime Pie Lasagna you will need a little more time, since key lime pie layer is not made of instant pudding, but from real homemade key lime pie custard. But, you won’t regret it, I promise. True, instant pudding mix is very tasty, but they can’t be compared to the filling cooked with butter, eggs and freshly made key lime juice. You don’t need much time for cooking, but you must wait for the custard to cool off in the fridge for a few hours.

Key Lime Pie Lasagna can be served also as a frozen treat. To me, it is even more tasty when it’s cold. You can even make it a few days in advance and keep it in the freezer. It defrost very quickly and you will be able to cut nice, clean slices and serve it to your guests.

KEY LIME PIE LASAGNA
KEY LIME PIE LASAGNA

Ingredients
For crust:

  • 1 cup flour
  • 2 Tablespoons sugar
  • 1/2 cup butter-melted
  • 1/2 cup macadamia nuts –chopped very finely (you can use chopped cashews, pecans…)

For cheesecake layer:

  • 6 oz. cream cheese- softened
  • 2/3 cup powdered sugar
  • 2/3 cup whipped topping
  • 1/2 teaspoon vanilla

For key lime layer:

  • 2 Tablespoon cornstarch
  • 3/4 cup key lime juice
  • 3/4 cup sugar
  • 4 egg yolks-slightly beaten
  • 5 Tablespoon butter
  • green food coloring-optional
  • 1 1/2 cup whipped topping

For topping:

  • 1 cup whipped topping
  • 1/3 cup nuts-chopped

Instructions

  1. Preheat oven at 350 F and spray the bottom of 9×9 inch baking dish.
  2. In a bowl combine crust ingredients and stir until well combined and crumbly, then press it into the bottom of baking dish and bake for 20 minutes, remove from the oven and let it cool completely.
  3. Mix cream cheese and powdered sugar until smooth and creamy. Fold in 1 cup whipped topping and 1/2 teaspoon vanilla and spread over cooled crust. Set in the fridge.
  4. In medium sauce pan stir together sugar and corn starch, stir in key lime juice and slightly beaten egg yolks, add butter and bring mixture to a very controlled simmer over medium-low heat stirring almost constantly until thickened ( it should be able to coat the back of a metal spoon) remove from heat, cover with plastic foil and refrigerate for at least 2 hours.

You can find complete recipes of this KEY LIME PIE LASAGNA in omgchocolatedesserts.com

Pan Fried Cinnamon Bananas

Pan Fried Cinnamon Bananas

These pan fried cinnamon bananas are soooooo good! They only take a few minutes to make and they transform boring old bananas into a drool-worthy snack or dessert. I eat my pan fried bananas all on their own, but they would taste amazing (seriously AMAZING) served over ice cream. Or you could eat them with yogurt. Or even on french toast or pancakes. They’re caramelized on the outside with a soft and sweet inside and make a great dessert topping. Yum!

My family goes bananas for bananas. (Sorry, I had to do it…). It shocks me how many bananas we go through in our house. Bananas might be one of the most boring foods out there… in my opinion anyway. But they are one of those foods that everyone will eat. Not everyone necessarily loves them, but pretty much everyone in our house will eat a banana without complaining.

I’ll be the first person to admit that I’m not the biggest banana fan, or at least not the biggest raw banana fan. Sure, I’ll eat them cut up in my bowl of Cheerios, or along with a spoonful of peanut butter when I need to curb my appetite. But I don’t usually look at the bananas sitting in our fruit bowl on the counter and think to myself, “Mmmmm… bananas”. (But that’s probably because I’m already heading towards the cookies… I really need to work on that…)

I think I need to change the way I think about bananas, because do you know what I DO love? Cooked bananas. Man oh man, I’m not sure what happens to bananas when they get heated up, but WOW, they start to taste sooooo good! Once they hit the frying pan they go from a “Meh” fruit to an “Ohhhhhh, yes!” dessert. They get super sweet, and almost tangy. From boring to amazing in just a few minutes!

Pan Fried Cinnamon Bananas
Pan Fried Cinnamon Bananas

Ingredients

  • 2 Bananas, cut into ½” pieces
  • ½ teaspoon Cinnamon
  • 1 Tablespoon butter
  • 2 Tablespoons raw honey (or regular honey)

Instructions

  1. Combine the cinnamon, butter and honey in a frying pan over medium-high heat until melted and combined.
  2. Add the banana slices and cook for 4 minutes until the bottoms start to caramelize and turn golden brown. Adjust the temperature and cooking time as needed so that they don’t burn.

You can find complete recipes of this Pan Fried Cinnamon Bananas in onelittleproject.com

PUMPKIN CHEESECAKE BARS

PUMPKIN CHEESECAKE BARS

So easy to make and with the right amount of pumpkin flavor, these pumpkin cheesecake bars taste exactly like a cheesecake that crossed paths with a pumpkin pie – the best of both worlds!

We’re right in the middle of the pumpkin season. Although my first pumpkin dessert was made in the heat of June followed by a long break for the rest of summer, now I have cans of pumpkin puree all over the kitchen. On the counter, in the pantry and a can opened in the fridge. I have quite a few recipes I must try this fall and I’m not going to take the peppermint train until I cross all the pumpkin recipes off my list.

First, pumpkin cheesecake bars!

After making chocolate pumpkin bars featuring a layer of pumpkin cheesecake, this time I’m combining both into one super simple dessert – pumpkin cheesecake bars!

These pumpkin cheesecake bars could not be easier to make.

The crust is my go-to 2 ingredients crust – graham cracker crumbs and melted butter. Combine, press on the bottom of a 13X9″ baking pan and set aside. No need to pre bake the crust before pouring in the filling.

The filling starts with the classic cheesecake ingredients – cream cheese, sugar and eggs. To that, for the pumpkin layer you’ll need pumpkin puree and pumpkin pie spices.

Remember, to ensure the cheesecake filling is smooth and silky, it is very important to have both eggs and cream cheese at room temperature. You also have to keep in mind a light beating is all it’s needed. If you over-mix the cheesecake filling you’ll most likely end up with cracks.

PUMPKIN CHEESECAKE BARS
PUMPKIN CHEESECAKE BARS

INGREDIENTS

Crust

  • 1 1/2 cups graham crackers crumbs
  • 1/4 cup melted butter

Filling

  • 4 packages (8 oz each) cream cheese , softened
  • 1 1/2 cups granulated sugar
  • 4 eggs
  • 1 cup (8 oz) canned pumpkin (not pumpkin pie mix)
  • 2 teaspoons pumpkin pie spice

Garnish

  • whipped cream
  • pumpkin pie spice

Instructions

  1. Heat oven to 300°F.
  2. Line a 13X9 baking pan with parchment paper leaving about 1 inch of paper hanging on the sides.
  3. In a medium size bowl, combine the graham cracker crumbs with the melted butter.
  4. With your fingers press the crust on the bottom of the prepared pan. Set aside while making the filling.
  5. In the mixing bowl of your stand-up mixer , add the cream cheese and sugar. With the paddle attachment on, beat on low speed until light and fluffy.

You can find complete recipes of this PUMPKIN CHEESECAKE BARS RECIPE in atreatsaffair.com

Bananas Foster Bread Pudding Recipe

Bananas Foster Bread Pudding Recipe

I combined two New Orleans classic desserts into this Bananas Foster Bread Pudding Recipe. It’s rich, buttery, and moist with a distinct flavor that will keep you going back for bite after bite!

This Bananas Foster Bread Pudding Recipe that I developed always reminds me of 1. New Orleans and 2. my husband. We used to go to New Orleans once a year before we had children. New Orleans is what I consider to be the original ‘foodie town’. There is just such unique and inspiring foods and my inspiration for this Bananas Foster Bread Pudding Recipe. From gourmet to rustic, you can find food for any palette… and then some. We always have to visit our favorites, then try at least one new restaurant and one new food every visit.

The NOLA culinary adventure never disappoints.

Bananas Foster Bread Pudding Recipe
Bananas Foster Bread Pudding Recipe

Ingredients

  • 10 cups dry bread, cubed (approximately 1 pound loaf of french
  • 2 cup whole milk*
  • 14 ounce can sweetened condensed milk
  • 3 eggs
  • 1 tablespoon vanilla extract
  • 1 teaspoon butter extract
  • ⅛ teaspoon salt
  • ½ teaspoon cinnamon
  • 5 bananas cut into 1 inch slices**
  • 1 cup brown sugar
  • ½ cup butter – no substitutions
  • 4 tablespoon rum
  • 1 cup chopped walnuts or pecans (optional)

Instructions

  1. Cube bread, place on a sheet tray and bake on 200 degrees F for 10 minutes.
  2. Wrap heavy aluminum foil around bottom of 9 inch spring-form pan. Spray inside of pan with non-stick vegetable spray. Heat oven to 375 degrees and melt butter in oven in the spring form pan. Remove from oven and sprinkle brown sugar evenly over butter.
  3. Slice bananas and soak in rum 3 to 4 minutes. Place banana slices in pan over butter and brown sugar starting in the center of pan. Cut bananas to fit any gaps. Pour the rum that you soaked bananas in over the bananas in springform pan.

You can find complete recipes of this Bananas Foster Bread Pudding Recipe in callmepmc.com

NO BAKE BROWNIE BATTER CHEESECAKE

NO BAKE BROWNIE BATTER CHEESECAKE

This No Bake Brownie Batter Cheesecake is the cheesecake for chocolate lovers! It’s rich and fudgy with no oven required!

Friends, I am so excited to share this with you! This incredible no bake cheesecake is from my friend Julianne’s new cookbook No Bake Treats!

Julianne is the no bake dessert queen and shares her delicious treats on her site Beyond Frosting. If you’ve never heard of her, you need to check her out (link above!) — some seriously amazing desserts!

You know I love a no bake dessert and cheesecake is one of the best, am I right? I couldn’t resist adding another one to the collection (along with my No Bake Lemon Cheesecake, No Bake Mint Chocolate Cheesecake and these No Bake Chocolate Nutella Cheesecake Bars!) from Julianne’s book.

I can’t say that adding brownie mix to a cheesecake would have ever crossed my mind, but I’m glad it crossed Julianne’s because the flavor in this cheesecake is incredible! It’s so rich and chocolatey without being as heavy as a baked cheesecake.

NO BAKE BROWNIE BATTER CHEESECAKE
NO BAKE BROWNIE BATTER CHEESECAKE

INGREDIENTS
FOR THE CRUST

  • 2 ½ cups (225 g) chocolate sandwich
  • cookie crumbs (I use Oreos)
  • 6 tbsp (86 g) unsalted butter

FOR THE FILLING

  • 24 oz (680 g) cream cheese, softened (I use light)
  • ½ cup (96 g) granulated sugar
  • 3 tbsp (44 ml) heavy whipping cream
  • 2 tsp (10 ml) vanilla extract
  • 3 cups (375 g) brownie mix (dry) (I use a Low Fat mix)

FOR THE GLAZE

  • 3 tbsp (23 g) brownie mix (dry)
  • 3 tsp (15 ml) vegetable oil
  • 4 tbsp (59 ml) heavy whipping cream (or milk)

FOR THE TOPPING

  • 1 cup (237 ml) heavy whipping cream
  • ½ cup (65 g) powdered sugar

INSTRUCTIONS
FOR THE CRUST

  1. Prepare a 9-inch (23-cm) springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel. Before measuring, grind the cookies into fine crumbs using a food processor or blender. In a microwave-safe bowl, microwave the butter for 45 to 60 seconds until the butter is melted.
  2. In a separate medium-size bowl, pour the melted butter into the cookie crumbs and stir until there are no dry crumbs left. Pour the crumbs into your springform pan and press firmly into the bottom and up the sides of your springform pan to create a thick crust.

FOR THE FILLING

  1. Beat the cream cheese on medium-high speed for 2 to 3 minutes until it’s light and fluffy.
  2. Slowly add the sugar into the cream cheese while beating the mixture. Next, add the heavy whipping cream and vanilla extract. Beat until the filling is smooth and creamy, scraping down the bowl as needed.
  3. Slowly add the dry brownie mix, beating on medium speed until the dry mix is completely blended into the cream cheese.
  4. Pour the filling into the prepared crust and spread evenly. Cover and refrigerate for 4 hours until the filling is firm.

You can find complete recipes of this No Bake Brownie Batter Cheesecake in thereciperebel.com