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Edible Cookie Dough

Have you ever wanted to snack on cookie dough with reckless abandon and not worry about any consequences? Us too. Thankfully this edible cookie dough is safe to eat in it’s raw form, and tastes just like the real deal. It is the real deal, just without any of the unsafe ingredients. It’s 100 % delicious, and makes the perfect stress-free snack or dessert to indulge in.

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Pink Lemonade Fudge

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. 

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Italian Cannoli Poke Cake

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.

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Copy Cat Panera Bread Kitchen Sink Cookies

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!

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White Chocolate Chip Red Velvet Cookies

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.

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Crockpot Hot Chocolate (with Cool-Whip toppers)

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.

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Crockpot (or not) Pumpkin Bread

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 crockpot 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 with a loaf of this delicious crockpot pumpkin bread.

If you’ve tried this CROCKPOT PUMPKIN BREAD, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Print Recipe
5 from 1 vote

Crockpot (or not) Pumpkin Bread

Author: Meaghan @ 4 Sons R Us

Ingredients

  • 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

Instructions

  • 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.

For Crockpot Cooking

  • 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.

For The Oven-Baked Version

  • 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.

Notes

*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.

 

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Triple Chocolate Quick Bread

With my food guzzlers, I’m always on the lookout for a quick addition to my menu that can help top off their tanks.

I love a good dessert that I don’t feel terrible about giving my family that helps keep them full until morning.

This little gem (also known as triple chocolate quick bread) is one of my go-to favorites. It’s like a special edition chocolate muffin, with a hint of apples.

They love a nice, warm slice of my chocolate ‘bread’ before bed with a cold glass of milk. It makes them feel all warm and fuzzy.

I may, or may not, have also been talked into making this for them for a special breakfast as it contains both eggs and applesauce.  

Even better, this from scratch dessert, or breakfast, or snack, is easy and takes hardly any time to whip up. Did I mention triple chocolate quick bread’s versatility?

So find yourself a reason to give it a try, you won’t be disappointed in the results.

Print Recipe
5 from 1 vote

Triple Chocolate Quick Bread

Author: Meaghan @ 4 Sons R Us

Ingredients

For The Bread

  • 1 & 1/2 cups semi-sweet chocolate chips divided
  • 1/2 cups butter softened
  • 2/3 cup packed brown sugar
  • 2 eggs
  • 1 & 1/2 cups unsweetened applesauce
  • 2 tsp vanilla extract
  • 2 & 1/2 cup all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt

For The Glaze

  • 1/2 cup semisweet chocolate chips
  • 1 tbsp butter
  • 3 tbsp half and half
  • 1/2 cup confectioners’ sugar
  • 1/4 tsp vanilla extract

Instructions

To Make The Bread

  • In a pot on the stove top over low heat, melt 1 cup of chocolate chips; set aside to cool.
  • In a stand mixer, cream butter and brown sugar until light and fluffy.
  • Add eggs and cooled chocolate, mix until evenly combined.
  • Add applesauce and vanilla; set aside.
  • In a separate bowl, mix flour, baking powder, baking soda and salt until evenly combined.
  • Add flour mix to the batter and mix until evenly combined.
  • Lightly mix in the remaining chocolate chips just until incorporated into batter.
  • Divide batter evenly between two* greased loaf pans.
  • Bake at 350 degrees for 40-45 minutes or until a toothpick inserted in the center comes out clean
  • Cool for 10 minutes before transferring to a wire cooling rack.

To Make The Glaze

  • In a small pot over low heat, melt chocolate chips and butter, stirring until evenly combined.
  • Stir in half and half.
  • Remove from heat and stir in confectioners’ sugar, vanilla, and salt.
  • Drizzle over warm loaves, or pipe onto loaves using a ziplock bag.
  • Let the chocolate cool and serve.

Notes

If you’d prefer to make one full sized loaf, simply add all the batter to one full size loaf pan. Baking time will take a little over an hour, or until a toothpick inserted into the center comes out clean.
Typically the chocolate piping is spread between two loaves so there’s not nearly as much piled on, but the ‘breakfast’ bread I was coerced into making I left glaze free. I didn’t want too much chocolate on my mom-conscience before sending them off for school. All that chocolate on their dessert though was a real treat.