Pink lemonade fudge is the prettiest pink treat around. With a bright white chocolate lemon combination, this delightful confection tastes as lovely as it looks. This homemade fudge recipe is perfect for Valentine’s Day, Mother’s Day, or any pink themed party or occasion.
No need to run to an Italian bakery when you can make this decadent Italian cannoli poke cake at home. Creamy condensed milk keeps the cake deliciously moist. A fantastic mascarpone ricotta icing and generous topping of chocolate chips finishes this cannoli poke off. The result is a delicious Italian style treat you can make as a dessert that everyone you serve it to will adore.
Copy cat Panera Bread kitchen sink cookies are a deliciously firm but chewy cookie loaded with salty sweet goodness. This kitchen sink cookie recipe yields cookies that taste exactly like the Panera kitchen sink cookies. Serve them to your friends and family and watch them disappear in a second!
This sweet and slightly salty Buncha crunch snack mix is a winning way to satisfy a sweet tooth. With lots of crunch and loaded with chocolate, candy, and cookies, this is a treat the kids won’t be able to stop eating. Perfect for movie night snacking and holiday parties!
White chocolate chip red velvet cookies combine the classic, decadent flavor of red velvet cake with white chocolate chip cookies for a treat that sure to please. These cookies have a secret ingredient that cuts down on the preparation without skimping on flavor or texture.
Hot chocolate is a cozy drink enjoyed by many for so long, it’s hard to pin point exactly when you first experienced it. Toss the prepackaged mixes aside and make a batch that lives up to it’s richest potential. This crockpot hot chocolate is velvety smooth and perfect for sharing over a hearty brunch or paired with a sweet treat for an indulgent dessert.
Saturday morning we woke up to snow falling. I love snow, and so do my kids, but snow seems to make them a little bit frantic, and crazy. Sadly, even after four kids, I am still not a morning person, but there’s something about snow falling while sipping my piping hot cup of coffee that can make even the most chaotic morning just a little bit magical. Still, there was something missing, and my coffee seemed…lonely. So I decided to use my last can of pumpkin and make some pumpkin bread, the perfect accompaniment to any snowy morning, and another pot of coffee. The kids went out to play in the snow, which wasn’t even sticking, and I waited for our bread to finish baking, soaking up every stolen minute of peace and quiet. Right about the time the troops clomped in feeling frozen the bread was ready to eat. This pumpkin bread is easy and delicious, and sure to get all the kids around the table ooh-ing and aah-ing. It’s so good, that they won’t even want to talk between bites of deliciousness and sips of milk. For a treat I threw in some chocolate chips, around 1/4 cup, and even threw a few on top for a ‘garnish’ because I find chocolate so aesthetically pleasing. I was going for magical in the midst of chaos, remember? Morning, noon, night, what day couldn’t use a little magic in it! Make some ‘magic’ of your own today.
Crockpot (or not) Pumpkin Bread
- 1/2 cup oil
- 1/2 cup of sugar
- 1/2 cup of packed brown sugar*
- 2 eggs (beaten)
- 1 15 oz can of pumpkin
- 1 1/2 cup flour
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp baking soda
- chocolate chips (optional)
*To make your own easy brown sugar, add 1 tbsp molasses to 1 cup of sugar and mix together thoroughly. Just like store-bought brown sugar, extras can be stored in a ziplock bag and put in the pantry, cabinet, etc. for future recipes.
- In a stand mixer, blend oil and sugars together.
- Stir in the beaten eggs and canned pumpkin.
- Gradually add the remaining dry ingredients, mixing until evenly incorporated.
- Pour the batter into a greased loaf pan.
- Add 2 cups of water to your crockpot, and then sit the loaf pan inside the crockpot.
- Cover the top of the crockpot with 8-10 paper towels. This is important as it traps the moisture and condensation so the bread doesn’t become ‘mushy’.
- Place the lid on the crockpot, keeping the paper towels securely in place.
- Bake on high 2 1/2-3 hours.
- Preheat your oven to 350 degrees.
- Bake pumpkin bread 50-60 minutes in the oven, or until a toothpick inserted in the center comes out clean.