No Sweat Popsicles

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No-Sugar Berry Popsicles

  • Servings: 4 popsicles
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Ingredients:

  • your choice of fresh berries, one package each

Directions:

  1. Rinse berries.
  2. Blend one of the fruit varieties in your favorite blender
  3. Divide and pour into popsicles molds
  4. Repeat steps 2 & 3 for the remaining fruits.
  5. Freeze and enjoy!

 

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Oatmeal Cream Pies

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Oatmeal Cream Pies

  • Servings: 8 cream pies
  • Difficulty: easy
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Ingredients:

For the cookies:

  • 2 sticks unsalted butter
  • 3/4 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 3 cups old fashioned oatmeal

For the cream:

  • 1 1/2 sticks unsalted butter
  • 2 1/2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 Tbsp half and half

Directions:

  1. Preheat the oven to 350 degrees and line a large cookie sheet with parchment paper.
  2. In a large bowl, cream together butter and sugars until fluffy. Add eggs and vanilla and mix until fully combined
  3. In a medium bowl, whisk flour, baking soda, cinnamon and salt. Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Add in oatmeal.
  4. Drop about 3 tablespoons of cookie dough onto prepared cookie sheet. Bake for 13-15 minutes. Allow cookies to sit on cookie sheets for about 5 minutes before removing to a wire rack to completely cool. While cookies are cooling, make cream filling.
  5. In bowl, beat butter on medium-high until extra fluffy.
  6. Turn speed to low and slowly add powdered sugar. Add in vanilla and milk, and mix until fully combined. Turn mixer back to medium-high and beat until fluffed.
  7. Pipe cream on the flat side of one cookie, then place another on top. Repeat for remaining cookies.
  8. Devour like a cookie monster!

Recipe slightly adapted from My Baking Addiction

 

 

Chocolate Chip Cookie Cake

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Celebration Cookie Cake

  • Servings: one 9-inch cake
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Ingredients:

For the cookie:

  • 3/4 cup unsalted butter, room temperature
  • 1 cup packed dark brown sugar
  • 1 large egg + 1 egg yolk
  • 2 tsp vanilla extract
  • 2 cups flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cup dark chocolate chips

For the icing:

  • 1 cup powdered sugar
  • 2 Tbsp unsweetened cocoa powder
  • 1/4 cup unsalted butter + 1/4 cup salted butter
  • 2 Tbsp heavy cream
  • 1 tsp vanilla extract

Directions:

  1. Preheat oven to 350 degrees. Spray 9-inch cake pan with nonstick spray. Lay parchment paper inside the pan and spray. Set aside
  2. In a large bowl, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add brown sugar and beat on medium until creamy. Mix in egg, egg yolk, and vanilla on medium-high.
  3. In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet ingredients until combined. Add 1 and 1/4 cups chocolate chips and mix until distributed.
  4. Press the cookie dough evenly into the prepared pan. It may help to press with the bottom of another 9-inch cake pan. Bake 20 minutes or until the cake is lightly golden brown. Remove from the oven and cook on a rack. Once cooled, lift the parchment paper out of the pan, carrying the cookie cake with it. Transfer cake to a serving dish.
  5. For frosting: sift together the powdered sugar and cocoa powder. Set aside. Beat butter on medium until creamy. Gradually add the sifted sugar mixture alternately with the heavy cream and vanilla. Beat on low after each addition. Once all is added, beat on high until creamy. Frost!
  6. Enjoy alone, or with ice cream! Congratulations!
Recipe slightly adapted from Sally’s Baking Addiction

Sweet Cinnamon Rolls

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Sweet Cinnamon Rolls

  • Servings: 12
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Ingredients:

For the dough:

  • 1 package active dry yeast
  • 1 cup warm milk
  • 1/2 cup granulated sugar
  • 5 1/3 Tbsp butter
  • 1 tsp salt
  • 2 eggs
  • 4 cups flour

For the filling:

  • 1 cup dark brown sugar
  • 3 Tbsp cinnamon
  • 5 1/3 Tbsp butter

For the icing:

  • 6 Tbsp butter
  • 1 1/2 cups powdered sugar
  • 1/4 cup cream cheese
  • 1/2 tsp vanilla
  • 1/8 tsp salt
  • 1 Tbsp cinnamon sugar

Directions:

  1. Dissolve the yeast in warm milk in a large bowl.
  2. Add sugar, butter, salt, eggs and flour to a medium bowl and mix well.
  3. Pour the milk/yeast mixture in the bowl and, using a dough hook, mix well.
  4. Place dough into an oiled bowl, cover and let rise in a warm place for 1 hour or until the dough has doubled in size.
  5. Roll the dough out onto a lightly floured surface, until it is approximately 16 inches long and 12 inches wide (1/4 inch thick).
  6. Preheat oven to 350 degrees. Grease a 9×13 inch baking pan.
  7. To make the filling, spread the butter on the dough and sprinkle evenly with brown sugar and cinnamon.
  8. Carefully roll the dough down to the bottom edge from the long edge. Cut the roll into 12 even pieces.
  9. Place the cut rolls in the prepared pan. Cover with a damp towel and let rise from other 30 minutes or until they double in size.
  10. Bake for  25 minutes or until light golden brown.
  11. While the rolls are baking make icing: mix all ingredients together and beat with a mixer until fluffy.
  12. Spread over finished rolls, and get sticky!
Recipe slightly adapted from Jo Cooks

 

Lucky Vanilla Cupcakes

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Lucky Vanilla Cupcakes

  • Servings: 18
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Ingredients: 

  • 2 1/4 cups sifted cake flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup salted butter
  • 1 cup whole milk
  • 2 eggs
  • 2 1/4 tsp baking powder
  • 2 Tbsp vanilla
  • food coloring

For the icing:

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 5 cups powdered sugar
  • 2 tsp vanilla
  • 1/4 cup milk
  • food coloring

Directions:

  1. Preheat oven to 350 degrees.
  2. Whisk together flour and baking powder.
  3. Cream butter and sugar in a large bowl.
  4. Beat together eggs and vanilla and add to sugar mixture
  5. Mix food coloring and milk.
  6. Alternately add flour mix and milk until combined. Batter will be thick and creamy–be careful not to over-mix.
  7. Pour into prepared cupcake liners and bake for 20 minutes.
  8. Let cool
  9. Meanwhile, make buttercream icing:
    1. Beat butter until fluffy.
    2. Add powdered sugar, one cup at a time.
    3. Mix milk, vanilla, and food coloring
    4. Add to butter and sugar.
  10. Decorate and enjoy!

Recipe adapted from Cake Whiz & Wine & Glue

Brown Sugar Cream Pie

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Brown Sugar Cream Pie

  • Servings: 8
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Ingredients: 

  • 1 pie crust (for a good from-scratch recipe, try this)
  • 4 Tbsp cornstarch
  • 3/4 cup granulated sugar
  • 4 Tbsp butter, melted
  • 2 1/4 cups heavy cream
  • 3/4 cup half and half
  • 1 Tbsp vanilla
  • 1 Tbsp brown sugar

For the topping:

  • 4 Tbsp butter, melted
  • 1/3 cup brown sugar
  • 2 Tbsp cinnamon

Directions:

  1. Preheat oven to 325 degrees.
  2. In a small bowl, mix cornstarch and granulated sugar
  3. In a medium pot, cream together sugar mixture, melted butter, heavy cream, half and half, and brown sugar over medium heat until thick and creamy, stirring constantly.
  4. Add in vanilla.
  5. Pour mixture into prepared pie crust, pour melted butter over top, and sprinkle with cinnamon and brown sugar.
  6. Bake for 25 minutes.
  7. Broil for 1 minute.
  8. Bring pie to room temperature, the refrigerate for 1 hour to set.
  9. Enjoy!
  10. Store in fridge

Recipe adapted from The Domestic Rebel

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