Tag: <span>dessert recipes</span>

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.

Frosted Zucchini Cupcakes by Happylifeblogspot.com #zucchinirecipes #zucchinicupcakes #spicecupcakes #fallrecipes #zucchini

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!!

Frosted Zucchini Cupcakes by Happylifeblogspot.com #zucchinirecipes #zucchinicupcakes #spicecupcakes #fallrecipes #zucchini

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.

Frosted Zucchini Cupcakes by Happylifeblogspot.com #zucchinirecipes #zucchinicupcakes #spicecupcakes #fallrecipes #zucchini

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!

Frosted Zucchini Cupcakes by Happylifeblogspot.com #zucchinirecipes #zucchinicupcakes #spicecupcakes #fallrecipes #zucchini

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!

We’d love to hear from you! Leave us your comments and love down below!

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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 […]

Fresh Strawberry Tart

Fresh Strawberry Tart

Our Fresh Strawberry Tart recipe is here just in time for strawberry season! This beautiful tart makes the perfect ending to any meal. A mouth watering dessert layered with chocolate, filled with a rich and decadent cream cheese filling, and topped with jam glazed strawberries. […]

Best Ever Frosted Banana Bread Bars

Best Ever Frosted Banana Bread Bars

Best Ever Frosted Banana Bread Bars are my family’s all time favorite dessert! Hands down! No questions about it. If I could only make one dessert for the rest of our lives, this is the one they would pick! These seriously addicting, cream cheese smothered bars are sure to be a hit! The decadent cream cheese frosting will knock your socks off! You won’t believe how amazing they taste. Frosted Banana Bread Bars are an old-fashioned dessert jam packed with lots of banana flavor. This recipe makes enough to feed a crowd and is perfect for sharing at potlucks and family picnics. Just be sure to bring copies of the recipe! Everyone’s gonna want this one!!

Here’s all you’ll need: butter, sugar, eggs, sour cream, vanilla extract, flour, baking soda, salt, bananas, cream cheese, and confectioners sugar.

Frosted Banana Bread Bars ingredients list

In a large bowl, cream 1/2 a cup of butter and sugar until light and fluffy. You can melt the butter if you don’t have time to soften. It won’t hurt the recipe one bit! I love watching people try Frosted Banana Bread Bars for the first time. The reactions are priceless!! I’m not kidding!

Cream the butter and sugar until light and fluffy.

Next beat in the eggs, sour cream and vanilla until combined. The sour cream is the secret to keeping these beloved bars moist and delicious!! Mix in the baking soda and salt. Then gradually blend in the flour. When my hubby and I got married, we actually had people tell us to skip the wedding cake and just make Frosted Banana Bread Bars instead! Really!!

Beat in the eggs, sour cream and vanilla until combined. Mix in the baking soda and salt. Gradually mix in the flour.

Now we need to mash our bananas. This is my favorite way to use ripe bananas, the riper the better! You could use a food processor or blender for this part, but what fun would that be?!? Plus it’s extra dish washing! Nope, not for me! So instead I just place the bananas in a ziploc baggie and squish away. I like to recruit my messiest baking helpers for this job. You know those slime loving kids! Nathan I’m looking at you kid! Make sure the bag is sealed up tight and let the kids squeeze and squish away. When you’re squishing’s complete, cut a hole in the corner of the bag and squeeze the contents into our batter. Blend until just combined.

Mash the bananas. Mix into the batter until combined.

Lightly grease a 13″X9″ pan with cooking spray. Pour our batter into the baking pan. Bake in a 350 degree preheated oven for 30-35 minutes or until a toothpick inserted in the middle comes out clean. Test as many times as you’d like! We’re going to smother those toothpick holes with cream cheese frosting!! Cool completely. The original recipe has the serving size listed as 48 servings. There is just no way!! I’ve seen guys take ’em out by the row. I won’t name names but you know who you are!!

Pour the batter into 13X9 baking pan. Bake in a 350 degree preheated oven for 30-35 minutes.

While we’re waiting for the bars to cool, we can tackle that cream cheese frosting! This rich and creamy frosting seriously makes the whole recipe!! In a large bowl, beat together the cream cheese, butter and vanilla until light and fluffy. Don’t be afraid to nuke that butter and cream cheese for 30 seconds in the microwave. It’s WAY easier to mix when it’s softened. Gradually beat in the confectioners sugar one cup at a time until all four cups have been added. Now I hope your banana bars have cooled by now otherwise you’re putting yourself at risk to eat the whole bowl of frosting! Trust me, I’ve seen family members huddled around the bowl scooping this stuff out by the spoonful! This stuff is a hot commodity!!

Beat together the cream cheese, butter and vanilla until light and fluffy. Mix in the confectioners sugar.

Spread a thick layer of cream cheese frosting over top. Grab a fork, heck even just use your hands, and enjoy!! If you somehow end up with leftovers, first let me know how that happens to begin with?!? But also don’t forget to refrigerate! I’ve also heard of people adding nuts, but those people are kinda ridiculous!! Looking for more 13″X9″ pan recipes to try? Our Frosted Fudge Brownies are a chocolate lovers dream!

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Frosted Banana Bread Bars

Best Ever Frosted Banana Bread Bars

April 26, 2018
: 24
: Easy

By:

Ingredients
  • 1/2 cup butter, softened
  • 1-1/2 cups sugar
  • 2 large eggs
  • 1 cup (8 ounces) sour cream
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 medium ripe bananas, mashed (about 1 cup)
  • FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 2 teaspoons vanilla extract
  • 4 cups confectioners' sugar
Directions
  • Step 1 In a large bowl, cream 1/2 a cup of butter and sugar until light and fluffy. Beat in the eggs, sour cream and vanilla until combined.
  • Step 2 Mix in the baking soda and salt. Gradually blend in the flour.
  • Step 3 Mash the bananas and add to the batter. Blend until just combined.
  • Step 4 Lightly grease a 13″X9″ pan with cooking spray. Pour our batter into the baking pan. Bake in a 350 degree preheated oven for 30-35 minutes or until a toothpick inserted in the middle comes out clean. Cool completely.
  • Step 5 In a large bowl, beat together the cream cheese, butter and vanilla until light and fluffy. Gradually beat in the confectioners sugar.
  • Step 6 Spread frosting over completely cooled bars and enjoy!! Don’t forget to refrigerate any leftovers.

We’d love to hear from you! Leave us your comments and love down below!

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Amish Cinnamon Bread

Amish Cinnamon Bread

Amish Cinnamon Bread is sure to be a hit! You’re gonna fall in love with this easy, no knead, quick bread. This sweet bread is tender and moist, loaded with cinnamon swirls and then topped with even more cinnamon and sugar. Soft in texture and […]

Irish Cream Fudge

Irish Cream Fudge

Looking for a quick and easy St. Patty’s Day dessert? This Irish Cream Fudge recipe is sure to please! A smooth and creamy fudge, spiked with a little kick of cream liquor. Yum!!!!! This rich and decadent dessert is the perfect balance of coffee and […]

Banana Split Cake

Banana Split Cake

Every year I make my famous Banana Split Cake for my Grandma’s birthday. I’ve probably made it for at least the last 15 years without missing a birthday. I have alot of other cakes that I can make. And I’ve tried to convince her to mix it up, but she always requests this one. With age comes wisdom so who am I to argue? At 88 years young she knows what she likes. There have been times when I didn’t feel like making it or I’ve felt like I didn’t have the time. But I’ve done it anyways because I know the day will eventually come when I miss making this Banana Split Cake for her every year. Happy Birthday Grandma and here’s to many, many more Banana Split cakes shared together!

Here’s all you’ll need: yellow cake mix, instant vanilla pudding, cream cheese, milk, bananas, crushed pineapple, pineapple chunks, Cool Whip, maraschino cherries, strawberries, walnuts, and chocolate.
Banana Split Cake Ingredients List

Bake cake according to package directions. I’ve used a simple boxed yellow cake mix here. You can certainly use your favorite from scratch mix too! Sometimes I switch it up and go with a strawberry cake mix! Pick your favorite! I like to put the cream cheese near the oven warmer to soften while the cake is baking. We’ll need it in the next step.

Bake cake according to package directions.

Allow the cake to cool. While the cake is cooling, mix up the instant pudding, softened cream cheese, and milk. Beat on medium speed until the mixture is smooth and creamy, about 3-5 minutes.

Beat together the instant pudding, cream cheese, and milk.

Once the cake has cooled completely, spread the pudding mixture over top. Be sure to cover the entire cake including the sides. The filling is delicious and also helps to keep the cake nice and moist. Grams will be loving that leftover slice on day three just as much as she did on day one!

Spread the pudding mixture over top of the cake to cover.

A sturdy cake board is a good idea BTW! This cake will be HEAVY by the time we’re done! Cut 2 bananas into thin slices. Cover the top of the cake with the thinly sliced bananas. This cake looks super hard and time consuming but really the majority of it is just cutting up fruit!

 Cover the top of the cake with thinly sliced bananas. 

Next we’re going to layer the crushed pineapple on top of the bananas. Be sure to drain the pineapples. I even go a step further and squish out any excess juice with hands.

Layer the crushed pineapple over the bananas.

Cover the entire cake with Cool Whip. You don’t have to be an artist to make this cake. Don’t worry about it being pretty or neat. Just cover it all up! The Cool Whip will be completely covered up by the end of this recipe. So don’t feel bad it you don’t have any cake frosting skills. You don’t need ’em for this one!

Cover the entire cake with Cool Whip.

Next we’re going to slice a bunch of strawberries in half. How many you need will depend on how large your strawberries are. I like to cherry pick (or strawberry pick as my hubby pointed out) the biggest ones for this part. Push the strawberry halves into the side of the cake to create a border all the way around the outside. Then cut a few strawberries into slices and plop them on the cake. For reals. You can just toss em right on there. They’ll stick.

Cut strawberries in half. Place around the outside of the cake to form a border. Slice additional strawberries and place them on top of cake.

Now slice up some bananas and toss them on top. What would a Banana Split Cake be without bananas? Then add some pineapple chunks to that! Add the maraschino cherries as well.

Top with banana slices and pineapple chunks.

Keep adding fruit until the whole cake is covered. You’ll know its done when your husband says, “you’ve gone too far this year” or “you’re just being ridiculous”. If you’re a fruit lover, this cake is for you!!

Keep adding fruit until the cake is completely covered.

And just when you thought we were done….sprinkle with chopped walnuts. OMG!! This cake is SO extra!! Then melt chocolate (in 30 second intervals in the microwave) and drizzle over top of EVERYTHING!!! Again you don’t have to be fancy. I just take a spoonful of chocolate and kind of shake it all over the cake. You can use chocolate chips or melt up some chocolate bars. I had some leftover Merckens chocolate wafers to use up. Repeat as many times as you think is necessary. Basically the perfect bite of Banana Split Cake has a little bit of everything, strawberries, pineapple, banana, walnuts, chocolate, whipped cream and cake!

Sprinkle with walnuts. Drizzle with melted chocolate.

And Voila! This years masterpiece!!! The World’s Best Ever Banana Split Cake!! Be prepared to pass out the recipe to anyone and everyone that tries it. This cake is perfect for parties or to serve for a crowd.

Banana Split CakeGrandma’s favorite! Made with love!!

Grandma’s slice of Banana Split Cake by happylifeblogspot.com #cake #birthdaycake #bananasplit

Banana Split Cake

March 6, 2018
: 24 servings
: Easy

By:

Ingredients
  • 1 package yellow cake mix
  • 2 (3.5 ounce) packages instant vanilla pudding mix
  • 1 (8 ounce) package cream cheese
  • 1 1/2 cups milk
  • 4 ripe bananas
  • 1 (20 ounce) cans crushed pineapple, drained
  • 1 (20 ounce) cans pineapple chunks, drained
  • 1 quart (1-2 pounds) fresh strawberries
  • 1 (16 ounce) package frozen whipped topping, thawed
  • 1 (8 ounce) jar maraschino cherries, drained
  • 1/4 cup chopped walnuts
  • 1/2 cup chocolate chips or 1-2 chocolate bars
Directions
  • Step 1 Bake cake according to package directions. Allow the cake to cool completely before decorating.
  • Step 2 In a medium bowl, mix the instant pudding, softened cream cheese, and milk. Beat on medium speed until the mixture is smooth and creamy, about 3-5 minutes. Spread pudding mixture over the entire cake.
  • Step 3 Cut 2 bananas into thin slices. Top the cake with banana slices.
  • Step 4 Drain the crushed pineapple. Squeeze out any excess juice. Layer crushed pineapple over banana slices.
  • Step 5 Cover the cake completely with Cool Whip. Slice strawberries in half. Push the strawberry halves into the side of the cake to form a border around the cake.
  • Step 6 Slice additional strawberries and bananas. Press them into top of cake. Add pineapple chunks and maraschino cherries. Continue to add fruit until the cake is completely covered.
  • Step 7 Sprinkle with walnuts. Melt chocolate in the microwave in 30 second intervals. Drizzle cake with melted chocolate. Enjoy!!

We’d love to hear from you! Leave us your comments and love down below!

Chocolate Chip Cheesecake Ball

Chocolate Chip Cheesecake Ball

Soooo….you know I love me a good no bake last minute recipe! With the Super Bowl less than a week away, I wanted to bring you this super easy, super delicious party snack. Just because a recipe comes together quickly doesn’t mean it can’t be […]