Category: Desserts

This Snickerdoodle Bread took no more than 10 minutes to whip up and within no time, the house was smelling fabulous.

It’s no secret that I love me a good quick bread. They’re just that – quick – and they’re so darn easy that there’s just no excuse not to make them.

Like the Snickerdoodle cookie it has a crispy cinnamon sugar topping with a sweet, buttery interior. It also has another layer of cinnamony goodness with cinnamon in the batter and loads of luscious cinnamon chips.

It has the tangy sweetness of a Snickerdoodle cookie with a moist, bet-you-can’t-eat-just-one-slice, interior.

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Snickerdoodle Bread

Prep Time

20 mins

Cook Time

40 mins

Resting Time

10 mins

Total Time

1 hr

 

Snickerdoodle Bread is very similar to the cookie but easier to make. Very good!

Course: Dessert

Cuisine: American

Keyword: Snickerdoodle Bread

Servings: 6

Calories: 360 kcal

Ingredients

• 3 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1 cup butter softened
• 2 cup sugar
• 4 eggs
• 2 teaspoons vanilla
• 1 cup sour cream
• 1 1/2 cups cinnamon chips 1 pkg. Hershey's
• 2 tablespoons flour
• 2 tablespoons sugar
• 2 teaspoons cinnamon

Instructions

1. Preheat oven to 350º Spray the bottom of five mini loaf pans (5 3/4 x 3 1/4 x 2 ¼) with cooking spray with flour.
2. In a medium bowl, whisk together 3 cups flour, baking powder, salt and cinnamon. Set aside.
3. In a large mixing bowl, cream together butter and 2 cups sugar, until fluffy, about two minutes. Add eggs one at a time mixing well after each addition. Add vanilla and sour cream and mix to combine. Add flour mixture and mix just until combine. Do not over mix.
4. Coat the cinnamon chips with 2 tablespoons flour and stir into batter.
5. Spoon batter into greased pans (Don't fill more than 2/3 full.)
6. Combine 2 tablespoons sugar and 2 teaspoons cinnamon and sprinkle over the top of the batter in the pans.
7. Bake for 35 to 40 minutes until a toothpick inserted into a crack in the center of the loaf comes clean.
8. Remove from oven and let cool 10 minutes before removing from pan. Remove from pan and let cool completely before serving.

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These Caramel Apple Cheesecake Bars have a shortbread crust, a cheesecake layer, and are topped with diced cinnamon apples and a sweet streusel topping.

I’ve been making this Paula Deen recipe for a couple of years now. They’ve always been good but they always needed a little more cheesecake filling in my opinion.

My thinking is that more filling would match the thick crust and ample streusel topping. So I increased the cheesecake filling and these are even better than I remember.

It may seem like a lot of steps but they actually come together quickly and are well worth your time.

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Caramel Apple Cheesecake Bars

Prep Time

30 mins

Cook Time

1 hr

Total Time

1 hr 30 mins

 

These Caramel Apple Cheesecake Bars are the perfect fall dessert. However, it's good any time of year! 

Course: Dessert

Cuisine: American

Keyword: Caramel Apple Cheesecake Bars

Servings: 6

Calories: 360 kcal

Ingredients

Crust:

• 2 cups all-purpose flour
• 1/2 cup firmly packed brown sugar
• 1 cup 2 sticks butter, softened

Cheesecake Filling:

• 3 8-ounce packages cream cheese, softened
• 3/4 cup sugar plus 2 tablespoons, divided
• 3 large eggs
• 1 1/2 teaspoons vanilla extract

Apples:

• 3 Granny Smith apples peeled, cored and finely chopped
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Streusel Topping:

• 1 cup firmly packed brown sugar
• 1 cup all-purpose flour
• 1/2 cup quick cooking oats
• 1/2 cup 1 stick butter, softened

Drizzle:

• 1/2 cup caramel topping for drizzling

Instructions

1. Preheat oven to 350 degrees F.
2. In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.
3. In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.
4. In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture.
5. For the streusel topping: In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.
6. Sprinkle Streusel topping over apples. Bake 40-45 minutes, or until filling is set.
7. Drizzle with caramel topping and let cool. Serve cold and enjoy!

Enjoy these Caramel Apple Cheesecake Bars!

Up Next: 

Peanut Butter Chocolate Bars

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This Old Fashioned Chocolate Meringue Pie is a rich, creamy chocolate pie reminiscent of old-fashioned Southern home-cooking. The end result – delicious!

A perfectly firm, but creamy smooth texture and a delicious flavor.

It’s not the hard work today that it was in Grandma’s day!

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Old Fashioned Chocolate Meringue Pie

Prep Time

30 mins

Cook Time

35 mins

Total Time

1 hr 5 mins

 

This Old Fashioned Chocolate Meringue pie is just like Grandma used to make. Delicious! 

Course: Dessert

Cuisine: American

Keyword: Old Fashioned Chocolate Meringue Pie

Servings: 6

Calories: 375 kcal

Ingredients

Pie Ingredients

• 1/4 cup unsweetened cocoa powder
• 1/4 cup all-purpose flour
• 3 egg yolks
• 1 1/3 cups white sugar
• 1 12 fluid ounce can evaporated milk
• 3 tablespoons butter
• 1 9 inch pie shell, baked

Meringue Ingredients

• 3 egg whites
• 1/8 teaspoon cream of tartar
• 6 tablespoons white sugar

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Sift together the cocoa powder and the flour and pour them into a saucepan. Whisk the egg yolks and 1 1/3 cups sugar. Gradually add the evaporated milk, whisking constantly; slowly pour the milk mixture into the saucepan, whisking until combined.
3. Cook over medium heat, stirring constantly with a flat-bottomed wooden spoon or spatula, until the mixture begins to thicken and coats the back of the spoon, about 15 minutes. Remove the custard from the heat and stir in the butter until melted. Pour the filling into the baked pie crust.

To make the meringue topping:

1. Combine the egg whites and cream of tartar in a clean glass or metal bowl; beat with an electric mixer until foamy. Gradually add sugar, a tablespoon at a time, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Spread the meringue over the chocolate filling.
2. Bake in the preheated oven for 10 minutes, or until the tips of the meringue peaks are golden brown.

Enjoy!

Up Next: 

Lemon Poppy Seed Cake

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You can make this Awesome Hot Fudge Pudding Cake with the ingredients you probably already have in your pantry. The results are a chocolate lover’s dream.

It’s a perfectly moist, gooey, messy, scrumptious combination of fudge and cake.

Top it off with a scoop of vanilla ice cream and it will taste like your favorite sundae. Yum!

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Awesome Hot Fudge Pudding Cake

Prep Time

30 mins

Cook Time

35 mins

resting time

15 mins

Total Time

1 hr 5 mins

 

This Awesome Hot Fudge Pudding Cake really is awesome! A chocolate lovers dream. 

Course: Dessert

Cuisine: American

Keyword: Awesome Hot Fudge Pudding Cake

Servings: 4

Calories: 360 kcal

Ingredients

• 1¼ cups granulated sugar divided
• 1 cup all-purpose flour
• ½ cup Hershey’s Cocoa divided
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ½ cup milk
• 1 cup unsalted butter melted
• 1½ teaspoons vanilla extract
• ½ cup packed brown sugar
• 1¼ cups hot water
• Vanilla ice cream if desired for serving

Instructions

1. Preheat oven to 350 degrees. Heat a pot of water on the stove to very hot (just under a simmer).
2. In the bowl of a stand mixer, combine ¾ cup of the granulated sugar, flour, ¼ cup of the cocoa, baking powder and salt. Stir in milk, melted butter and vanilla and mix until smooth.

3. Pour the batter into an lightly greased 2-quart ceramic dish or a 9-inch square baking pan (if it's a non-stick pan, you don't have to grease it) and spread evenly.

4. In a small bowl, stir together the remaining ½ cup granulated sugar, brown sugar, remaining ¼ cup cocoa and mix well. Sprinkle this mixture evenly over the batter in your dish or pan. Pour the hot water over the top – but do not stir!
5. Bake 35-40 minutes if using a glass dish (or 30-35 minutes if using a metal pan) – or until the center is almost set. Remove your dish from the oven and allow it to stand for 15 minutes.
6. After 15 minutes, spoon the cake into individual serving bowls – making sure to spoon the fudgy sauce from the bottom of the pan over the top of the cake. Add a scoop of vanilla ice cream if desired and serve immediately.

Enjoy!

Up Next:

Microwave Hot Fudge Pudding Cake

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This recipe for Blueberry Cheesecake Bars is a keeper! Cheesecake bars bursting with juicy blueberries.

If I had to pinpoint my favorite dessert recipe that I’ve made lately, without a doubt it would be these Bars!

Hey cheesecake lovers? Just a heads up to you right now, you are going to l-o-v-e them!

I used fresh blueberries but you could also use frozen blueberries that you have thawed completely.

I know you are probably wondering if you could sub strawberries, raspberries or even blackberries and the answer is yes. However, I just love the blueberries. So refreshing!

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Blueberry Cheesecake Bars

Prep Time

30 mins

Cook Time

30 mins

Total Time

1 hr

 

A delicious dessert that's easy to make and guests will rave about! 

Course: Dessert

Cuisine: American

Keyword: Blueberry Cheesecake Bars

Servings: 6

Calories: 375 kcal

Ingredients

• 6 tablespoons butter melted
• 2 cups graham cracker crumbs
• 2 8 ounce packages cream cheese, softened
• 3/4 cup sugar
• 2 large eggs
• 1 teaspoon vanilla
• 1 8 ounce jar blueberry jam (or preserves)
• 1 cup blueberries

Instructions

1. Preheat oven to 350°F Combine butter and graham cracker crumbs and press firmly and evenly onto bottom of 9 X 13-inch baking pan.
2. Beat cream cheese until smooth. Add sugar, eggs and vanilla, beating until well blended. Set aside.
3. Stir jam until softened and spread evenly over crust; sprinkle with blueberries. Top with cream cheese mixture.
4. Bake 30 minutes or until slightly puffed. Cool completely in pan.
5. These cheesecake bars will need to cool at room temperature for about an hour, and then they will need to continue chilling in the refrigerator for about three hours.
6. Please do not attempt to cut into these cheesecake bars until they have cooled for the entire four hours!
7. You can refrigerate leftover bars for up to 3 days.

Up Next:

Any Flavor Cake Mix Cookies

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This Super Quick and Easy Chocolate Pie is for those times when I need a super quick dessert. Maybe for friends dropping by for coffee or when my sweet tooth is asserting itself.

Even though it uses grocery store products and goes together in a flash because of that, it’s surprisingly delicious.

Give it a try and see if it doesn’t belong in your “cooking to eat” collection too!

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Super Quick and Easy Chocolate Pie

Prep Time

15 mins

Total Time

15 mins

 

It just doesn't get any easier than this Super Quick and Easy Chocolate Pie! 

Course: Dessert

Cuisine: American

Keyword: Super Quick and Easy Chocolate Pie

Servings: 6

Calories: 300 kcal

Ingredients

• 1 graham cracker pie crust
• 1 1/4 cups cold milk
• 2 3 1/2 ounce packages chocolate flavor instant pudding and pie filling mix
• 1 8 ounce container frozen non-dairy topping, thawed and divided

Instructions

1. Beat milk, pudding and 1/2 of the whipped topping in medium bowl with wire whisk 1 minute. (Mixture will be thick.) Spread in crust.
2. Spread remaining whipped topping over pudding layer in crust.
3. Enjoy immediately or refrigerate until ready to serve. Garnish as desired.

Tips and Tidbits About This Super Quick and Easy Chocolate Pie

This same recipe, or formula, will work with most any kind of pie you want to make. Just change it up to suit yourself.

There are different types of pie crusts, many different types of fillings and toppers. You are only limited by your imagination.

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Oh MY goodness! The Worlds Easiest Chocolate Fudge! Can you get any easier??? This fudge only takes moments to make and tastes great. Not the most sophisticated, but for the ease of making it is delicious!

If you’re having a chocolate attack or you’re under the influence of a monster sweet tooth and an apple or a banana just ain’t gonna’ cut it. You need fudge! Well you’re not far way from satisfaction with this recipe.

Only 3 ingredients quickly put together and then a little time for it to set and you’re good to go!

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The Worlds Easiest Chocolate Fudge

Prep Time

5 mins

Cook Time

2 mins

Refrigerator Time

1 hr

Total Time

7 mins

 

So easy and tastes great. Sure to satisfy a chocolate attack quickly!

Course: Dessert

Cuisine: American

Keyword: The World's Easiest Chocolate Fudge

Servings: 4

Calories: 375 kcal

Ingredients

• 3 C. semi sweet chocolate chips
• 1 can sweetened condensed milk
• 1/2 C. chopped almonds or any nut you would like, optional

Instructions

1. Pour the chips into a microwave safe bowl, pour the condensed milk over the top. Stir and put in the microwave for 30 second intervals until the chips have melted.
2. Stir well once melted, stir in the nuts and pour into a 9x9 pan lined with wax paper. Place in the fridge to set for 1 hour.
3. Remove the fudge using the wax paper and cut into bite size pieces.

More recipes you might like.

5-Ingredient No Bake Reese’s Squares
Perfect Chocolate Brownies
Mississippi Mud Pie

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This Old Fashioned Banana Pudding From Scratch was surely one thing that our grandmothers and great-grandmothers made from “scratch” without even knowing it!

We have become so accustomed to convenience foods and stuff out of a box that a lot of us don’t make anything from “scratch” anymore.

Well, it hasn’t been but a couple of generations ago that the word “scratch” didn’t exist in cooking terminology. Everything was from scratch.

Get back to your roots a bit and give this recipe a try. Maybe you won’t want to continue doing it from scratch from now on. But you will enjoy the great old-time taste.

And who knows, maybe you will continue it from now on!!!

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Old Fashioned Banana Pudding From Scratch

Prep Time

25 mins

Cook Time

25 mins

Cooling

30 mins

Total Time

1 hr 20 mins

 

Grandma knew best. Her banana pudding was out of this world!

Course: Dessert

Cuisine: American

Keyword: Old Fashioned Banana Pudding From Scratch

Servings: 6

Calories: 395 kcal

Ingredients

• 1/3 cup all-purpose flour
• 1 dash salt
• 2 1/2 cups milk
• 1 14 ounce can sweetened condensed milk
• 2 egg yolks
• 2 teaspoons vanilla extract
• 3 cups sliced ripe bananas
• 45 vanilla wafers
• 4 egg whites
• 1/4 cup sugar

Instructions

1. Mix flour and salt in a large sauce pan.

2. Add milks and egg yolks to pan slowly, stirring constantly over medium heat, until mixture thickens, about 7-8 minutes, then remove from heat.

3. Stir in vanilla.

4. Layer enough banana slices to cover the bottom of a 2 quart casserole dish. Cover the bananas with 1/3 of the pudding mixture, and layer with 1/3 of the vanilla wafers.

5. Repeat layering, starting with bananas, then using pudding, then vanilla wafers.

6. Do the layering a third time as usual, except do not cover the pudding with wafers; place the wafers around the edges of the casserole, tucked into the pudding.

7. Beat the egg whites at high speed with a mixer until they foam. Add the sugar gradually, and keep beating until stiff peaks form. Spread this over the top of the pudding, forming a seal to the edges.

8. Bake pudding at 325F for 25 minutes or until the meringue becomes light golden.

9. Allow the pudding to cool 30 minutes before serving.

Enjoy!

Up Next: 

Chili Cheese Dog Casserole

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Slow Cooker Peach Dump Cake is the perfect holiday dessert! Delicious, easy, and the slow cooker does all the work!  That’s one delicious idea.

Seriously it is so yummy and you just dump it all in a crockpot and go. It will also work with pretty much any fruit you would like to use.

A friend gave me this recipe and it has always been a pleaser. It’s a very quick and easy dessert and it’s a recipe friends and family ask me to make for gatherings.

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Slow Cooker Peach Dump Cake

Prep Time

15 mins

Cook Time

3 hrs 30 mins

Total Time

3 hrs 45 mins

 

This Slow Cooker Peach Dump Cake is soooo easy and yet so good. The slow cooker does all the work!

Course: Dessert

Cuisine: American

Keyword: Slow Cooker Peach Dump Cake

Servings: 6

Calories: 355 kcal

Ingredients

• 2 cups frozen peaches sliced (undrained)
• 1 tablespoon cornstarch
• 1/2 teaspoon vanilla
• 1/4 cup brown sugar
• 1/4-1/2 teaspoon cinnamon
• 1 -9 ounce Jiffy white cake mix or 1/2 package of a 2-layer size cake mix
• 4 tablespoons melted butter

Instructions

1. Lightly grease the slow cooker; place peaches in the bottom. Sprinkle with cornstarch and toss until they are combined.
2. Drizzle with vanilla and sprinkle brown sugar over all. Sprinkle in the cinnamon and then the cake mix.
3. Drizzle the melted butter evenly over the cake mix.
4. Cover and cook on high for 3 to 3 1/2 hours.
5. If you prefer you can make this cake in the oven. Just pour the ingredients in a cake pan and bake @ 350 for 45 to 50 minutes.

Tips and Tidbits About Slow Cooker Peach Dump Cake

Be careful pouring the butter over the cake mix so there are no dry areas.

Try adding some chopped nuts for texture variation and more flavor. I like pecans.

Switch the concept up any way you want. Try apple filling and a yellow cake mix.

If consuming sugar is a problem for you use a no-sugar filling and a sugar-free cake mix. The taste is fantastic.

Enjoy!

Up Next:

Easy Garlic Roasted Potatoes

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