Tag: dessert recipes

Toffee Cookies

Toffee Cookies

One bite of our Toffee Cookies will leave you thinking OMG!! Where have you been all my life? Seriously I’ve been reflecting how truly delicious these little nuggets are and I’m feeling a little guilty for not sharing them sooner. Toffee Cookies are the absolute […]

Rustic Apple Tart

Rustic Apple Tart

Happy Fall Y’all! I wanted to share this quick and easy Rustic Apple Tart with you before you get bombarded with all things pumpkin (not that there’s anything wrong with that). But this one’s gonna be for team apple. The delicious little Fall dessert starts […]

Pina Colada Cake

Pina Colada Cake

If you like Pina Coladas and getting caught in the rain…..then you’ll LOVE this cake!!! Pina Colada Cake is moist, delicious, and loaded with the same tropical goodness as the popular summer drink. Now you can sip your favorite drink and eat it too. This tasty bundt cake is flavored with coconut, chunks of pineapple, and a splash of rum, then brushed with a sweet pineapple glaze, smothered in creamy coconut frosting and topped with toasted coconut. Ok you can stop drooling now! This cake is so over the top amazing, your guests will never believe that it’s actually made from a box cake mix. I won’t tell if you don’t.

Here’s all you’ll need: white cake mix, instant coconut cream pudding, canola oil, water, eggs, rum, crushed pineapple, confectioners’ sugar, pineapple juice, cream of coconut, and shredded coconut.

Pina Colada Cake ingredients list

Let’s get started! Add the cake mix, instant coconut cream pudding, canola oil, water, eggs, and 1/4 cup of rum to a large bowl. We used Malibu to give this cake even more delicious pineapple flavor! Beat with a hand mixer for 30 seconds at low speed, then crank it up to medium and beat for an additional 2 minutes. The addition of pudding gives this cake a really nice, thick texture as well as added flavor.

Cake mix, instant coconut cream pudding, canola oil, water, eggs, and 1/4 cup of rum mixed together in a large mixing bowl.

Next drain the pineapple. And when I say drain, I really mean DRAIN. Like we want this stuff to be almost dry. I ran this through a strainer, squeezed even more juice out by hand, and then patted it off with paper towels. You can even bust out the hair dryer if you have to (I’m kidding!!!) But we want it to be D-R-Y!!! Stir the crushed pineapple into cake batter. You’ll need to break it up as you go to make sure it’s evenly distributed throughout.

Crushed pineapple after its been drained, patted dry with a paper towel.

Now it’s time to grease the cake pan. Bundt cakes can be a little intimidating at first, especially if you’re a first timer, but I’m telling you they’re really not that bad. This Faberware pan is pretty amazing!! I’ve never had problems with sticking or removing the cake from the pan. Here’s how I do it! Take a stick of butter and grease the pan. Rub it over every nook and cranny. Then add a handful of flour and roll it around inside the pan to coat all those crevices that you just covered in butter. Shake out any extra flour remaining in the cake pan. I’m telling you this method works like a charm!

Bundt pan being rubbed with a stick of butter.

Pour the cake batter into the bundt pan around the center ring. Bake in a 350 degree preheated oven for 45-50 minutes or until a toothpick inserted in the center comes out clean. I recommend sipping a Pina Colada cocktail while you wait for your Pina Colada Cake to bake because why not? Cool the cake in the pan for 15 minutes, then remove to a wire rack to finish cooling. It helps to gently run a butter knife around the edges of the pan before removing.

Bundt cake cooling in the cake pan.

This pineapple glaze is SOOO good I could just drink it right up! In a small bowl, whisk together 1 cup of confectioners’ sugar with 2 tablespoons of pineapple juice to form a glaze.

1 cup of confectioners' sugar and 2 tablespoons of pineapple juice whisked together in a small bowl to make a glaze.

While the cake is still warm, gently brush the glaze over the top to cover. It’s like one big, giant glazed donut!!! The glaze will soak into the cake and drip down onto the plate. Don’t pay any attention to the drips, this part doesn’t have to be perfect. But DO make sure you go all the way and use every last drop of that glaze!!

Warm bundt cake brushed with pineapple glaze.

Now make sure that cake is cooled completely before this next step. If the cake’s not cool this luscious coconut frosting will run right off and we don’t want that! In separate bowl, whisk together the cream of coconut, 1 tablespoon of rum, and 1 cup of confectioners’ sugar to make this lick your lips delish coconut frosting. Whatever you do, don’t try it. You’ll likely end up eating it right out of the bowl and none of it will make it to the Pina Colada Cake!

Spread the frosting over the cake then top with shredded coconut before it has a chance to set. I toasted the coconut lightly in a a skillet. Cook on low for 5-10 minutes or until coconut turns golden brown. This step is all about personal preference but for me toasted coconut just tastes so dreamy!!!

Cream of coconut, rum, and confectioners' sugar whisked together in a small bowl to make a frosting.

If summer were a dessert, it would be Pina Colada Cake! Cut me off a slice!!

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Pina Colada Cake

August 6, 2019
: 12

By:

Ingredients
  • 1 package white cake mix (regular size)
  • 1 package (3.4 ounces) instant coconut cream pudding mix
  • 1 cup canola oil
  • 3/4 cup water
  • 2 large eggs
  • 1/4 cup rum
  • 20 oz can crushed pineapple, glazed
  • GLAZE:
  • 1 cup confectioners' sugar
  • 2 tablespoons unsweetened pineapple juice
  • FROSTING:
  • 1 cup confectioners' sugar
  • 1/4 cup cream of coconut
  • 1 tablespoon rum
  • TOPPING:
  • 1/4 cup sweetened shredded coconut
Directions
  • Step 1 Add the cake mix, instant coconut cream pudding, canola oil, water, eggs, and 1/4 cup of rum to a large bowl. Beat with a hand mixer for 30 seconds at low speed, then increase to medium and beat for an additional 2 minutes.
  • Step 2 Drain the pineapple until almost completely dry. Add to the cake batter and stir, breaking apart as you go, to evenly distribute.
  • Step 3 Prepare the cake pan. Rub with butter, coat with flour, and then shake out any excess flour.
  • Step 4 Pour the cake batter into the bundt pan around the center ring. Bake in a 350 degree preheated oven for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool the cake in the pan for 15 minutes, then remove to a wire rack to finish cooling.
  • Step 5 In a small bowl, whisk together 1 cup of confectioners’ sugar with 2 tablespoons of pineapple juice to form a glaze. Brush the glaze over the warm cake. Cool completely.
  • Step 6 In separate bowl, whisk together the cream of coconut, 1 tablespoon of rum, and 1 cup of confectioners’ sugar to make coconut frosting. Spread the frosting over the cake then top with shredded coconut before it has a chance to set. Enjoy!
  • Step 7 **To toast coconut, cook on low for 5-10 minutes or until coconut turns golden brown.

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Peppermint Meltaways

Peppermint Meltaways

Have you started making Christmas cookies yet? Are you one of those people that makes a different batch every week and stores them perfectly in tupperware containers or are you the last minute type that whips everything together in one big cookie-palooza? I’m a little […]

Cappuccino Swirl Cookies

Cappuccino Swirl Cookies

Christmas is a time for family and love, a time for magic and wonder, a time for…..BAKING!!! We’ve been baking up a storm here at Happylifeblogspot this December and I don’t see it stopping anytime soon. I wanted to share with you one of my […]

Perfect Peanut Butter Cookies

Perfect Peanut Butter Cookies

Peanut Butter Cookies were my absolute favorite as a kid. So when I grew up and started baking I knew that I needed a fabulous, no fail, peanut butter cookie recipe in my arsenal ASAP!! Well guys, this is that recipe!! These cookies are rich, chewy and soft, and chock full of peanut butter flavor. You’ll never need another recipe after you try this one. Promise! So go ahead and click print right now, laminate this baby, put it in a frame for safe keeping and ditch all those other peanut butter cookies. I’ve been making these delicious cookies year after year and they’re always a hit.

Here’s all you’ll need: butter, butter flavored shortening, white sugar, brown sugar, eggs, peanut butter, vanilla extract, flour, baking soda, and salt.

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Let’s get this party started! (BTW if you’re having a party and peanut butter cookie are involved I’m totally there!!). In a large bowl, cream together the butter, butter flavored shortening (aka Crisco), white sugar and brown sugar. Can’t find the butter flavored shortening? Regular Crisco will work just fine too. Been there, done that, tried both.

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Next add the eggs and blend until fully incorporated into the mixture. Then mix in the peanut butter and vanilla until well combined. I am a smooth PB type of gal but if you’re feeling especially “nutty” go ahead and toss in some crunchy. These cookies are so special that I even busted out my KitchenAid mixer! But don’t worry, a hand mixer will work just fine too. I just wanted to be fancy.

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Blend in the baking soda and salt next. And then mix in the flour (on a low speed) about a half a cup at a time. The cookie dough will be THICK!!! But that’s how we like it.

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In the spirit of keeping these peanut butter cookies perfect, I like to use my cookie scoop to keep them close in size. Scoop cookie dough by the spoonful (into your mouth) onto a cookie sheet lined with parchment paper. I feel like I could write an entire blog post about my love for parchment paper (and maybe someday I will), but for now just know that it will elevate your cookie baking to the next level. Use it.

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Once your cookies are scooped, we’ll need to roll them into cute little balls. And….did you notice the spacing? You will most definitely want to give these peanut butter cookies a little room to breathe because they will spread during baking.

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Now it’s time to criss cross applesauce! Flatten the cookies with a fork in that traditional criss cross peanut butter cookie manner. I’m all about that classic look!

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Bake in a 375 degree preheated oven for 8-10 minutes until cookies are set, but not hard. Do not over bake!!! 8 minutes is plenty in my oven, but this is really where you need to hone your technique. Don’t worry! After a couple of tries you’ll have it down. After you remove them from the oven, leave the cookies on the cookie sheet for an additional 2 minutes, where they’ll continue to “bake” from the warmth of the pan. Then remove to wire racks to finish cooling.

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Seriously…..who could resist a cookie that looks THAT good?!? Not me!! Perfect Peanut Butter Cookies will absolutely be on my Christmas cookie trays this year for all of you that are lucky enough to get one! If you love classic cookie recipes, be sure to try our Best Ever Chocolate Chip Cookies too!

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Perfect Peanut Butter Cookies

November 29, 2018
: 4 dozen
: Easy

By:

Ingredients
  • 1/2 cup butter, softened
  • 1/2 cup butter flavored shortening
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
Directions
  • Step 1 In a large bowl, cream together the butter, butter flavored shortening, white sugar and brown sugar. Add the eggs and blend until fully incorporated. Mix in the peanut butter and vanilla until combined.
  • Step 2 Blend in the baking soda and salt. And then mix in the flour (on a low speed) about a half a cup at a time.
  • Step 3 Scoop cookie dough by the spoonful onto a cookie sheet lined with parchment paper. Roll each portion into a ball. Flatten with a fork in a criss cross pattern.
  • Step 4 Bake in a 375 degree preheated oven for 8-10 minutes until cookies are set, but not hard. Do not over bake!!!
  • Step 5 Remove from the oven and leave the cookies on the cookie sheet for an additional 2 minutes. Finish cooling on wire racks. Enjoy!!

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Apple Hand Pies

Apple Hand Pies

I really, really, REALLY wanted to go apple picking this year! But it seemed like every weekend we were either traveling, or sick, or it was raining. BOO! Oh Fall I had such high expectations for you this year!! So I set my sights on […]

Peach Cobbler Bars

Peach Cobbler Bars

I love cooking and baking with whatever local produce is in season for a few reasons. It supports our local farmers, it’s usually a whole lot cheaper (who doesn’t love saving money), but most importantly, fresh food just tastes better. It really does. And since […]

Frosted Zucchini Cupcakes

Frosted Zucchini Cupcakes

Zucchini bread is great and all but aren’t Zucchini Cupcakes even cuter?!? I mean it just doesn’t get any better than these adorable hand held little bundles of joy. In fact, I’m already planning on growing zucchini in my garden next year just for this recipe! Well that, and Pizza Zucchini Casserole! The spice flavor of these super moist cupcakes is absolute perfection. And that caramel frosting!! OMG!! Grrrlll….don’t even get me started….To. Die. For! You won’t even believe these out of this world cupcakes contain vegetables. Even my green veggie hating nephew gobbled one down! Seriously, I couldn’t believe my eyes. This will surely be your new favorite way to eat your zucchini. Promise!

Here’s all you’ll need: eggs, white sugar, canola oil, orange juice, almond extract, flour, cinnamon, baking powder, baking soda, salt, ground cloves, zucchini, brown sugar, butter, milk, vanilla extract, and confectioners sugar.

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Let’s get started! First in a large bowl, mix together the eggs, white sugar, canola oil, orange juice, and almond extract. Beat iiiiiittt!! Just Beat iiittttttt!!!

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Next in a separate bowl, combine the dry ingredients. That means our flour, cinnamon, baking powder, baking soda, salt and ground cloves. Whisk to combine.

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Then gradually add the dry mix to the egg ingredients a cup at a time. Blend it all up until it’s fully combined. Now here’s the part where we sneak in the veggies. Stir in 1-1/2 cups of shredded zucchini. Make sure you mix it up good and hide it in that batter. Especially if you have any picky nephew taste testers! Hee heeee!!

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Place paper cupcake liners into a muffin pan. Fill each cupcake liner 2/3 of the way full with batter. Boop. Boop. Booop! BOOP!! It helps if you make the noise. No really it does! Wipe away any excess spillage so it doesn’t stick to the muffin pan. You guys really didn’t think I was this neat did you?!?! Pffffftttttt!!!

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Bake in a 350 degree preheated oven for 20-25 minutes or until a toothpick comes out clean. I always check it at 20. You can always bake it for a longer amount of time, but you can’t reverse over baked cupcakes. Ya feel me? Cool in the muffin pan for eh…..about 10 minutes.

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While the cupcakes are baking (or cooling) we can whip up some of that delish frosting I was telling you about earlier. You know the one where you’re gonna wanna lick the spoon! In a small sauce pan, combine the brown sugar, milk, and butter. Cook over medium heat to melt the butter. Bring it to a boil and continue to cook, stirring constantly, for 2 minutes, or until slightly thickened.

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Next remove the mixture from the heat and stir in the vanilla. Cool to a lukewarm, room temperature-ish type of thing. I’d even encourage you to toss it in the fridge to speed up the process!

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Gradually mix in the powdered sugar in 1/2 cup increments. My whisk attachment got rid of all the bumps. Ain’t nobody got time to sift confectioners sugar. At least not this girl! Slather up those cooled cupcakes with a big ole heap of frosting. I mean these cupcakes are totally fine naked but how could you not dress them up with a nice coat of melt in your mouth, already making me drool, caramel frosting???

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And….prepare to be dazzled by that first bite!! I mean that is…if you haven’t licked your fingers already. Zucchini has never tasted so sinfully good!!

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Frosted Zucchini Cupcakes

September 18, 2018
: 18 cupcakes
: Medium

By:

Ingredients
  • 3 large eggs
  • 1-1/3 cups sugar
  • 1/2 cup canola oil
  • 1/2 cup orange juice
  • 1 teaspoon almond extract
  • 2-1/2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1-1/2 cups shredded zucchini
  • FROSTING:
  • 1 cup packed brown sugar
  • 1/2 cup butter, cubed
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 2 cups confectioners' sugar
Directions
  • Step 1 In a large bowl, beat the eggs, white sugar, canola oil, orange juice, and almond extract.
  • Step 2 In a separate bowl, add the dry ingredients (flour, cinnamon, baking powder, baking soda, salt and ground cloves). Whisk to combine.
  • Step 3 Gradually add the dry mix to the egg ingredients a cup at a time. Blend until fully combined. Stir in 1-1/2 cups of shredded zucchini and mix well.
  • Step 4 Place paper cupcake liners into a muffin pan. Fill each cupcake liner 2/3 of the way full with batter. Bake in a 350 degree preheated oven for 20-25 minutes or until a toothpick inserted in the middle comes out clean. Cool in the muffin pan for 10 minutes.
  • Step 5 Meanwhile, In a small sauce pan, combine the brown sugar, milk, and butter. Cook over medium heat to melt the butter. Bring to a boil and continue to cook, stirring constantly, for 2 minutes, or until slightly thickened.
  • Step 6 Remove the mixture from the heat and stir in the vanilla. Cool to a lukewarm temperature. Gradually mix in the powdered sugar in 1/2 cup increments. Frost cooled cupcakes. Enjoy!

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Rhubarb Ice Cream

Rhubarb Ice Cream

I’ll be honest…I’ve never even tried rhubarb until I made this recipe! But if you’re going to be adventurous and try something new, I can’t think of a better way to do it than in ice cream form. My Dad grows rhubarb in his garden […]