Eat Cake For Dinner

Buttermilk Brownies

2022-12-10T12:33:00.004-07:00

If you like rich and fudgy brownies with lots of frosting, then this recipe is for you. These brownies are soft and chewy and the thick and creamy frosting is the perfect topping.

I normally wouldn't think about brownies when it comes to Christmas treats, but hey, I guess if you add some pretty festive sprinkles, it'll turn anything into a Holiday recipe. Plus, I never turn down chocolate.

These brownies are delicious!

You might also like:

Rocky Road Brownies

Almond Joy Magic Cookie Bars

Andes Mint Brownies

Christmas Gooey Butter Cookies

Buttermilk Brownies

(Printable Recipe)

1/2 c. unsalted butter

1/4 c. unsweetened cocoa powder

1/2 c. vegetable oil

2 c. sugar

2 large eggs

1/4 c. buttermilk

1 tsp. vanilla extract

2 c. all-purpose flour

1 tsp. baking soda

1/2 tsp. kosher salt

1 c. semi-sweet chocolate chips

Preheat oven to 400 degrees. Line a 9x13-inch baking pan with parchment paper; set aside. For the brownies, in a small saucepan, over medium heat, combine the butter, cocoa powder and vegetable oil. Melt butter and bring to a boil and then remove from heat. In a large mixing bowl, combine the sugar, eggs, buttermilk and vanilla. Slowly whisk in the melted butter mixture. Add in flour, baking soda and salt and stir until just combined. Fold in the chocolate chips. Pour into prepared baking dish and bake for 19-20 minutes. Remove from oven and allow to cool while you make the frosting.

Buttermilk Frosting:

1/2 c. unsalted butter

1/2 c. buttermilk

1/4 c. unsweetened cocoa powder

1 tsp. vanilla

4 c. powdered sugar

In a small saucepan, combine the butter, buttermilk and cocoa powder. Melt butter and bring to a boil. Remove from heat. In a medium mixing bowl, add the powdered sugar. Pour the melted butter mixture over the powdered sugar and add the vanilla. Whisk together until combined and pour over slightly cooled brownies. Spread out evenly. Refrigerate for at least two hours, until set. Cut and enjoy.

adapted from: Shugary Sweets

No-Churn Peppermint Ice Cream

2022-11-27T16:19:00.002-07:00

I was at the grocery store the other day and when I went down one of the aisles, I was hit with an overwhelming peppermint scent. It suddenly gave me a craving for peppermint ice cream. It's been a long time since I've bought peppermint ice cream and I had to have some. . . but the store didn't have any. Soooooo, I made my own and it turned out SO DANG GOOD! It's probably even better than store-bought.

It's so easy to make. All you do is whip some heavy creamy with flavorings and then add in a can of sweetened condensed milk and crushed peppermint candy canes. Fold it all together and allow to freeze until firm. The easiest homemade ice cream.

I've made several versions of this no-churn ice cream and it never disappoints. It turns out thick and pillowy and creamy and it's so easy to make. The key with this peppermint ice cream is to not go overboard with the peppermint extract. A little goes a looooong way and you don't want your ice cream tasting like toothpaste. Also, make sure and crush your candy canes well enough, so you don't have huge crunchy pieces in your creamy ice cream. A little crunch is good, but not too much.

You can also make this ice cream using a tub of whipped topping instead of the whipped heavy cream, but I prefer the texture of the whipped heavy cream slightly more.

You might also like:

No-Churn Strawberry Ice Cream

Three-Ingredient Peach Sherbet

Burnt Almond Fudge Ice Cream

Candy Cane Kiss Sugar Cookie Bars

Candy Cane Marshmallow Fudge

No-Churn Peppermint Ice Cream

From: Jenn@eatcakefordinner

(Printable Recipe)

2 c. heavy whipping cream, cold

1/4 tsp. + 1/8 tsp. peppermint extract, or more to taste

2 tsp. vanilla extract

1 (14 oz.) can sweetened condensed milk

2/3 c. crushed peppermint candy canes

In the bowl of a stand mixer, combine the cold cream, peppermint and vanilla extracts. Whip cream until stiff peaks form. Fold in the sweetened condensed milk and crushed candy canes (reserve just a little candy cane for topping). Pour into a 9x5-inch loaf pan and sprinkle with the reserved candy canes, cover with plastic wrap or foil and freeze for several hours or until firm. Makes around 6 servings.

Copycat Texas Roadhouse Rolls

2022-11-11T19:01:00.002-07:00

This recipe was originally posted back in 2011 and it's one of my post popular recipes on the blog. It was time for some updated photos.

Here is the original post:

Whoever created the roll recipe at Texas Roadhouse is a genius and whoever decided to give them to guests as a "complimentary appetizer" is a genius. What is the first thing you hear from people when they talk about Texas Roadhouse? I hear "I love their rolls," I have never heard anyone start out by saying "I love their pulled pork sandwich," have you? Don't get me wrong, they have really good food too, but their rolls are unbeatable.

I found this copycat recipe floating around the blog world and I couldn't wait to give them a try. Honestly, I was extremely skeptical about these. Why? Texas Roadhouse uses a "roll mix" to make their rolls, so I doubt anyone, other than the creator, knows the real recipe. They also use a combination of butter and margarine (I read the package on the butter the baker was adding to the mix and that is what it said). I wanted to try them anyway, because secretly, I was hoping maybe they would at least kinda taste like them?

Well. . . . Did they taste like the real thing . . . . Mine did NOT taste anything like Texas Roadhouse's. However, they turned out really really good. They are way too soft, light and fluffy to be Texas Roadhouse's. I must say, I have no complaints about these rolls. I love super soft rolls. So, if you want a good roll recipe, you can't go wrong with these. Serve with cinnamon honey butter.

Texas Roadhouse Rolls - Copycat Recipe

(Printable Recipe)

4 tsp. active dry yeast

1/2 c. warm water

2 c. milk, scalded and cooled to lukewarm

3 Tbl. of melted butter, slightly cooled

1/2 c. sugar plus 1 tsp.

6-7 c. all purpose flour

2 large eggs

2 tsp. salt

Dissolve yeast in warm water with a teaspoon of sugar; let stand until frothy. Combine yeast mixture, warm milk, 1/2 cup sugar and enough flour to make a medium batter (about the consistency of pancake batter). Beat thoroughly. Add melted butter, eggs and salt. Beat well. Add enough flour to form a soft and slightly sticky dough. Using the dough hook of a stand mixer, knead until soft and silky, about 4-5 minutes. Cover and let rise in a warm place until double in size. Punch down. Turn out onto a floured board. Divide into portions for shaping; let rest 10 minutes. Shape dough into desired forms. Place on greased baking sheets. Let rise until doubled.

Bake at 350 degrees for 14-15 minutes or until golden brown. Brush immediately with butter. Yield: around 2 1/2 - 3 dozen rolls. Serve with Cinnamon Honey Butter.

*Jenn's Notes: I shaped my rolls by rolling out the dough into a rectangle, about 1/2-inch thick, then I folded the rectangle in half, making it about 1-inch thick. I used my rolling pin and rolled over the dough, ever so gently, just to seal the two halves together. I then used a dough scraper and cut the rolls into squares and placed those on my greased baking sheet.

No Roll Sour Cream Sugar Cookies

2021-12-04T21:15:00.004-07:00

Everyone could use a no roll sugar recipe. I have another one on the blog, but it doesn't use sour cream.

This is the kind of cookie that gets better and better as days go by.

I have to admit, the first day when I made these cookies, I wasn't blown away by them. I gave them another try on day two and they were delicious. They had softened up a bit and the flavor had developed. Same thing on days three and four . . . they were yummy.

They are soft and slightly chewy and have just the right amount of sweetness when topped with a creamy vanilla frosting. I stuck with vanilla extract in both the cookies and frosting, but a little almond extract would also be amazing.

Here are a few tips to have delicious and successful sugar cookies:

1. Don't add too much flour. This dough will be sticky and that's a good thing. It's not meant to be rolled out, so you want it sticky. If you add too much flour, they will be dry.

2. Do not over bake. Get them out of the oven when they still look underdone. If you wait until they look done, they will be dry.

3. When you use a room temperature cookie sheet, you will get thick soft cookies. If you use a warm cookie sheet, that has just come from the oven, your cookies will be more flat.

You might also like:

Kneader's Sugar Cookies

No Roll Soft Sugar Cookies with Eggnog Frosting

Candy Cane Kiss Sugar Cookie Bars

Soft Cookies with Pink Icing

Christmas Gooey Butter Cookies

No Roll Sour Cream Sugar Cookies

(Printable Recipe)

1/2 c. unsalted butter, room temperature

2 c. sugar

4 large eggs

2 tsp. vanilla extract

2/3 c. sour cream

1/2 tsp. baking soda

1/2 tsp. salt

3 tsp. baking powder

4 c. all-purpose flour

Preheat oven to 350 degrees. In a large mixing bowl, cream together softened butter and sugar using an electric mixer. Add the eggs and vanilla and mix until just incorporated. Mix in the sour cream. Add the baking soda, salt, baking powder and flour and mix until just combined. Dough will be sticky. Drop by heaping Tablespoons onto a large greased baking sheet, 12 dough balls per baking sheet.

Bake for 10-11 minutes or until edges are lightly golden, do not overbake. Cookies will look underdone. Allow to cool on cookie sheet for a few minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough. When cooled, top with frosting. Makes about 3 1/2 dozen cookies.

Cookie recipe adapted from: The Recipe Rebel

Buttercream Frosting

From: Jenn@eatcakefordinner

2 sticks unsalted butter, room temperature

pinch of salt

2-3 tsp. vanilla extract, to taste

5 c. powdered sugar

milk, only if needed

Combine softened butter, salt and vanilla in a large mixing bowl and beat until creamy. Add powdered sugar, one cup at a time, until you get a thick and creamy frosting. If it's too thick for your liking, you can add a tiny bit of milk. Spread over cooled cookies and garnish with sprinkles, if desired.

My Go-To Dinner Rolls

2021-11-22T10:53:00.001-07:00

These have been my go-to rolls for the past several years. They are delicious, they turn out great every time and they don't require any kneading or rolling out which is always a win in my book. They have a slightly sweet flavor, the texture is so soft and flaky and plus . . . they are big.

I'm always a fan of big rolls :)

I originally posted these back in 2011. Here is the original post:

These have been declared the World's Best Dinner Rolls by the authors of Our Best Bites. That was a pretty smart move on their part to name their rolls the world's best, because with a title like that, you can't help but give them a try. Did they live up to that title?

These are incredible. They taste just like another roll that I make, that I absolutely love. They are so soft and very very easy to make. They are great plain, with butter, with honey and I think they would make a perfect little sandwich with some ham and cheese. The recipe recommends using whole milk and when I went to the store, I planned on buying whole milk, but the smallest carton they had was a one gallon size and I was planning on cutting the roll recipe in half, so I couldn't justify buying a whole carton of whole milk when I was only planning on using one cup and not knowing of anything else I could make with the whole milk. So, I didn't buy it and I ended up using 2% and these rolls were amazing. If they taste even better than this with the whole milk, then I have got to try it, because I was so impressed with these.

My Go-To Dinner Rolls

adapted from: Our Best Bites

(Printable Recipe)

2 c. whole milk*

1/2 c. plus 1 Tbl. sugar, divided

1/3 c. unsalted butter

2 tsp. kosher salt

2 pkgs. (4 1/2 tsp.) active dry yeast

2/3 c. warm water

8-9 c. all-purpose flour, divided

3 large beaten eggs

*Whole milk is recommended, but if you're in a pinch 2% milk will work, but try to stay away from 1% or skim.

Combine milk, 1/2 cup sugar, butter and salt in a medium saucepan. Heat over medium heat until butter is melted. Remove from heat and allow to cool until lukewarm (this is really important, because if it is too hot, it will kill the yeast).

While the milk mixture is cooling, dissolve the yeast and 1 Tablespoon of sugar in warm water. Let stand about 10 minutes. If the yeast hasn't bubbled, you'll need to repeat this step with new yeast.

In a large mixing bowl, combine 3 cups of flour and milk mixture. Beat on low for 30 seconds, scraping sides of bowl constantly. Add yeast mixture and beat on high for 3 minutes. Add beaten eggs. Stir in as much of the remaining flour as needed to make a soft dough. This dough should be very soft and sticky- it will be coming away from the sides of the bowl, but it will still stick to your finger when you touch it. (If you add too much flour, these rolls will be heavy and dense). Place the bowl in a warm place and cover with a clean towel; allow to rise until doubled, about 1 hour.

Punch down dough. Lightly flour your work surface and turn dough out onto surface. Divide in half. Spray two 9x13-inch glass pans with cooking spray. Pat first portion of dough into a rectangle and then cut into 12 equal-sized pieces. Shape each piece into a ball and place in prepared pan. Repeat with remaining dough in the second pan. Cover with a clean cloth and allow to rise in a warm place for about 30 minutes or until doubled in size. When dough has about 15-20 minutes to go, preheat oven to 375 degrees. Bake for 16-17 minutes or until golden brown. When done, remove from oven and rub a stick of cold butter over the tops of the rolls until each roll is covered in butter.

Jenn's Notes: I cut this recipe in half and got 12 rolls. I used 2 eggs and 4 cups of flour total. When you are done mixing, the dough is still pretty sticky, but it firms up during the rising process and was very easy to work with. During the second rise, my rolls took longer than 30 minutes, more like 45 minutes. So, plan a little extra time, just in case. These rolls were still delicious and very soft the next day, but I couldn't tell you about the 3rd day, because I didn't have any left.

***Update - I have made these rolls a lot since this post. They have become my new go-to roll recipe, because they are so easy and turn out perfect every time. I have made them with both 2% milk and whole milk and I think they are delicious both ways. I bake mine for 17 minutes.***

No-Churn Strawberry Ice Cream

2021-05-22T20:07:00.003-06:00

Hi Friends, it's been a long while since I've been around. How are all of you? I'm doing well, just busy with every day stuff.

I've been seeing commercials from a fast food joint advertising a strawberry cheesecake shake that basically says it's the best thing ever and will change your life. I finally gave in and got one and you know what . . . it wasn't that great.

I wanted some real strawberry flavor and I didn't get that. I did however go overboard with the strawberries last time I went to Costco, so I figured I could use those and make some ice cream that actually has amazing fresh strawberry flavor.

This ice cream turned out incredible. I was blown away by the delicious real strawberry flavor. The best part is, you don't even have to drag out the ice cream maker for it. With only a few basic ingredients, you get a delicious, smooth and creamy ice cream with very little effort. Just make sure you use nice ripe strawberries for the most strawberry flavor. It's also amazing when topped with sliced bananas. Oh my!

Right after you mix everything together, it will be very soft, but it firms up nice when frozen.

You might also like:

Three-Ingredient Peach Sherbet

Strawberry Oreo Frozen Fruit Dessert

Burnt Almond Fudge Ice Cream

Strawberry Gooey Butter Cookies

Frozen Strawberry Watermelon Lemonade

No-Churn Strawberry Ice Cream

From: Jenn@eatcakefordinner

(Printable Recipe)

1 (14 oz.) can sweetened condensed milk

2 tsp. vanilla extract

1 (16 oz.) carton fresh ripe strawberries, washed, dried and hulled

3 Tbl. sugar, or a little more if you like it extra sweet

2 c. cold heavy cream

In a blender, puree the strawberries with the sugar until nice and smooth. Pour into a large bowl along with the sweetened condensed milk and vanilla and whisk to combine. In a separate large bowl, beat the heavy cream until stiff peaks form. Gently fold the whipped cream into the strawberry mixture until combined. Pour into a freezer-safe container, cover with plastic wrap and freeze until firm. I like to freeze mine in a 9X5-inch loaf pan. It will fill the loaf pan and have a little extra for a small bowl.

Gingerbread Cookie Bars with Cream Cheese Frosting

2020-12-14T17:16:00.001-07:00

I never knew I was a Gingerbread fan. The other day I was at the Dollar Store and there was a Crumbl Cookies next door, so I figured I'd run in and surprise the family with some cookies. They had a Gingerbread Cookie and I got it. I figured it would be the least favorite out of all the flavors I picked up, BUT it ended up being THE BEST. It was seriously SO DANG good and I couldn't get it out of my head all week, so I set out to make a delicious Gingerbread Cookie at home.

I decided to go with cookie bars instead of cookies, because sometimes it's just so much easier to press all the dough into one pan, rather than make several batches of individually scooped cookies.

These bars turned out SO SO SO GOOD. They are soft and chewy and perfectly spiced. I love the ginger and ground clove aftertaste they leave in your mouth and you can't forget the creamy frosting on top. It's smooth and rich and the perfect topping for these cookie bars.

These were a huge hit with my family and will definitely be made each holiday season in my house. I mean just look at that cookie to frosting ratio . . . how could they not be a hit!

I'm already gearing up to make another batch tonight.

You might also like:

Pumpkin Molasses Sandwich Cookies

Candy Cane Kiss Sugar Cookie Bars

Sugar Cookie Bars with Whipped Eggnog Frosting

Cookie Butter Bars

Christmas Gooey Butter Cookies

Gingerbread Cookie Bars

(Printable Recipe)

3/4 c. unsalted butter, softened

1 c. light brown sugar, packed
1 large egg
1/4 c. molasses
1 tsp. vanilla extract
2 1/4 c. all-purpose flour
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
1/4 tsp. salt

Preheat oven to 350 degrees. Line a 9x13-inch baking pan with parchment paper and spray with cooking spray; set aside. In a large mixing bowl, combine the softened butter and brown sugar and mix until light and fluffy. Add in the egg and mix until combined. Add the molasses and vanilla and mix until combined. Scrape down the sides of the bowl. Add the flour, baking soda, cinnamon, ginger, cloves and salt and mix until just combined. Press cookie dough evenly into the prepared baking dish. Bake in preheated oven for 15 minutes. Remove from oven and allow to cool completely before topping with cream cheese frosting.

Adapted From: Shugary Sweets

Cream Cheese Frosting
From: Jenn@eatcakefordinner

1/2 c. unsalted butter, room temperature
8 oz. cream cheese, room temperature
1 Tbl. vanilla extract
3 c. powdered sugar
sprinkles, for garnish, opt.

In a medium mixing bowl, beat butter and cream cheese until smooth and creamy. Add in the vanilla and one cup of powdered sugar and mix until combined. Add remaining powdered sugar, one cup at a time, and mix until smooth and creamy. If frosting is too thick, add a tiny bit of milk and mix until desired consistency is reached. Spread over cooled cookie bars and top with sprinkles, if desired.

Thanksgiving Recipes Roundup

2020-11-14T20:26:00.002-07:00

Thanksgiving is just around the corner, so here is an ultimate recipe roundup to help you plan a delicious menu.

Some of these aren't your "traditional" Thanksgiving Recipes, but this year has been everything but traditional, so make whatever sounds good to you.

APPETIZERS

Cream Cheese Stuffed Mini Peppers

Knorr Classic Spinach Dip

My Favorite Cheeseball

3-Ingredient Ranch Dip

MAIN DISH

Oven Roast Turkey Breast

Sweet Basil Rub Chicken

SIDES

Ultimate Slow Cooker Mashed Potatoes

Cheesy Green Chile Mashed Potatoes

Twice Baked Potatoes

Jalapeno Popper Twice Baked Potatoes

Cheesy Broccoli Gratin

Sweet Potato Casserole

Corn Maque Choux

ROLLS AND BUTTER

School Lunch Lady Rolls

No Knead Make-Ahead Honey Butter Rolls

Cloud Like Crescent Rolls

Easy Overnight Dinner Rolls

Rapid Rise Rolls

Garlic Parmesan Butterflake Rolls

Cinnamon Butterflake Rolls

30-Minute Rolls

Whipped Cinnamon Honey Butter

Coconut Oil Honey "Butter"

Whipped Blackberry Honey Butter

DESSERT

Pumpkin Pie Cake

Chocolate Banana Cream Pie

Yogurt Pie

No-Bake Chocolate Malt Pie

Sweet Potato Cake with Marshmallow Frosting

No-Bake Pumpkin Turtle Pie

Peach Pie Sheet Cake Bars

No-Bake Chocolate Eclair Dessert

Magnolia Bakery's Famous Banana Pudding

Libby's Pumpkin Roll

Banana Cake Roll with Cheesecake Filling

Pecan Bars with Almond Glaze

Paula Deen's Pumpkin Cake with Cinnamon Buttercream

Banana Cream Pie Bars

Ultimate Pecan Pie Bars

Cinnamon Ripple Sweet Potato Bundt Cake

Pumpkin Cupcakes with Nutella Cream Cheese Frosting

I hope you all have a wonderful Thanksgiving.

Baked Cauliflower Ziti {Keto-Friendly}

2020-11-01T21:02:00.000-07:00

This delicious Cauliflower Ziti has been on my dinner table at least once or twice a month for this entire year. If you are wanting to cut back on your carb intake, cutting out pasta is a great way to do that. But, just because you cut out pasta, doesn't mean you have to miss out on your favorite recipes. There are some great alternatives to pasta. For this recipe, I use steamed cauliflower. It adds the perfect texture to this delicious casserole.

My family loves this recipe. I love it too, because it's super simple to make and it tastes great leftover. You can even prepare it ahead of time and keep it in the fridge until you are ready to bake.

It's creamy, cheesy and super hearty. Right when you remove it from the oven, it will seem a little watery, but as it cools, it will thicken, so don't worry about that. The flavor is incredible and it's such a comforting dish and will be perfect to have on hand during these cold Winter months.

You might also like:

Easy Baked Ziti with Cottage Cheese

Creamy Roasted Red Pepper Maccaroni

Tomato Alfredo Pasta with Grilled Chicken

Garlic Parmesan Breadtwists

Cheesy Stuffed Garlic Parmesan Breadsticks

Baked Cauliflower Ziti {Keto-Friendly}

(Printable Recipe)

1 Lb. ground beef

1/2 a large yellow onion, chopped (about 3/4 cup)

2 cloves garlic, minced

salt and pepper

1 pinch red pepper flakes

2 Tbl. tomato paste

1 tsp. oregano

1 (28 oz.) can crushed tomatoes

1 large head cauliflower, cut into florets, steamed for 5 minutes

3/4 c. Ricotta cheese

2 c. Mozzarella cheese, shredded

1/2 c. Parmesan Cheese, grated

In a large skillet over medium heat, brown the ground beef; season with salt and pepper. Add the chopped onion and saute until onion is tender. Add the garlic and saute for 30 more seconds. Add the red pepper flakes, tomato paste, oregano and the can of crushed tomatoes. Season with more salt and pepper. Reduce heat and simmer for 15 minutes. Stir in the steamed cauliflower (I have a microwave steamer that I use for five minutes).

In a greased 9x13-inch baking dish, spread out 1/2 of the cauliflower mixture. Top with 1/2 of the Ricotta, Mozzarella and Parmesan cheese. Then, top with the remaining cauliflower mixture and then the remaining Ricotta, Mozzarella and Parmesan cheese. Bake in a 375 degree preheated oven, uncovered, for about 25 minutes. It should be bubbly and the cheese should be starting to brown. It might look slightly watery, but it thickens as it cools. Makes 5-6 servings.

Slightly adapted from: Simply Stacie

Cream Cheese Swirled Pumpkin Muffins {Keto Friendly}

2020-08-22T18:56:00.001-06:00

These low carb pumpkin muffins are incredible.

I am constantly surprised at some of these low-carb recipes I keep trying. I have found so many good recipes that I am loving and I'm shocked they are just as delicious as the regular, sugar-loaded, high carb muffins I'm used to having.

You make these just as you would any regular muffin recipe. You start by creaming together softened butter and your sweetener of choice. Lately, I prefer Monkfruit, but use whatever you prefer. Then, you add your eggs and a few other ingredients, including the dry mixture.

Instead of using all-purpose flour as you would in most muffin recipes, you will use superfine almond flour and coconut flour. This is another way to help keep the carb count down. These flours can be found at any regular grocery store.

Last, you swirl in the cream cheese mixture. Mine was soft enough that it was not hard to swirl in. If your cream cheese mixture seems to be too thick, you can always pop it in the microwave for 10 seconds to soften a bit before swirling.

The flavor of these muffins is seriously on point. The pumpkin pie spice adds a nice balance of cinnamon, nutmeg, cloves and ginger. The texture is perfect and when combined with the tangy and sweet cream cheese, it really is SO dang good.

I know these will be made constantly at my house this Fall season. AND the best part is, the kids even love them.

You might also like:

Keto Zucchini Bread

Pumpkin Spice Cinnamon Roll Cake with Pumpkin Icing

Cream Cheese Swirled Zucchini Muffins

Baked Pumpkin Oatmeal with Cinnamon Crumbles

Nutella Swirled Pumpkin Cookies

Cream Cheese Swirled Pumpkin Muffins {Keto Friendly}
(Printable Recipe)

1/2 c. unsalted butter, room temperature
2/3 c. granulated sweetener (I like Monkfruit)
4 large eggs
3/4 cup canned pumpkin puree
1 tsp. vanilla
1 1/2 c. superfine almond flour
1/2 c. coconut flour
4 tsp. baking powder
2 tsp. pumpkin pie spice
1/2 tsp. cinnamon
1/2 tsp. salt

Cream Cheese Mixture:
8 oz. cream cheese, room temperature
3 Tbl. granulated sweetener (I like Monkfruit)
1 tsp. vanilla extract

Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper liners, spray with cooking spray and set aside. In a large mixing bowl, cream together butter and sweetener until smooth and creamy. Add the eggs, one at a time, mixing after each addition. Mix in the pumpkin puree and vanilla and mix until combined. In a separate medium bowl, combine the almond flour, coconut flour, baking powder, pumpkin pie spice, cinnamon and salt. Add dry ingredients to wet ingredients and mix until combined. Fill muffin cups 3/4 full with batter. I like to use an ice cream scoop, so they're all the same size. Set aside.

For the Cream Cheese Swirl: In a medium mixing bowl, combine the cream cheese, 3 Tablespoons granulated sweetener and 1 teaspoon of vanilla and mix until smooth and creamy. Drop a heaping Tablespoon of cream cheese mixture on the top of each muffin. Use a toothpick and swirl the cream cheese mixture into the pumpkin mixture. Bake in preheated oven for about 22-23 minutes or until a toothpick inserted in the pumpkin part of the muffin comes out clean. Makes about 13 muffins. Cool and serve. Store leftovers in the refrigerator. These are great served at room temperate and cold.

recipe adapted from: Green and Keto

Jenn's Notes: When I calculated these ingredients using an online nutrition calculator, I get about 3 Net Carbs per muffin. This is for informational purposes only. Please use your own nutrition calculator to get your macros.

Keto Zucchini Bread

2020-08-01T20:54:00.004-06:00

I have been working on a few different Keto-Friendly Zucchini Bread Recipes. This version is one of my family's favorites so far. It has a great texture and flavor. If you haven't baked much with almond flour, it does give the bread a different texture than what you might be used to with regular all-purpose flour. To help with the texture, make sure you squeeze out as much liquid from the zucchini as you can. This will help keep the bread from being too wet. I like to peel most of my zucchini, but I do leave some of the peel to have some pretty green specks throughout the bread.

I have been making at least one loaf of this bread, each week, for the past month. It's great for breakfast, lunch or just as a snack.

You might also like:

Keto Strawberry Dream Dessert

Faux-tato Salad (Keto Friendly)

Cinnamon Roll Zucchini Bread

Lion House Zucchini Bread

Lemon Zucchini Bread with Lemon Glaze

Keto Zucchini Bread

adapted from: Jennifer Banz

(Printable Recipe)

2 c. almond flour

1/2 tsp. kosher salt

1 tsp. cinnamon

1 tsp. baking soda

1/2 c. keto-friendly granulated sweetener (I like Monkfruit and Swerve)

2 large eggs

1 tsp. vanilla

1/4 c. unsalted butter, melted

1 1/2 c. grated zucchini zucchini

Preheat oven to 350 degrees. Line a 9x5-inch loaf pan with parchment paper and spray with cooking spray (don't skip this step); set aside. In a small bowl, combine almond flour, kosher salt, cinnamon and baking soda; set aside. In a separate medium bowl, whisk together sweetener, eggs and vanilla until well combined. Slowly whisk in the melted butter. Wrap the grated zucchini in a kitchen towel and squeeze out as much liquid as you can. Discard liquid and add the zucchini to the egg mixture and stir to combine.

Add the dry ingredients to the wet ingredients. Stir together until combined. Batter will be very thick. Add batter to prepared loaf pan and spread out evenly. Bake in preheated oven for 50-55 minutes or until a toothpick comes out clean. I like to tent my loaf with foil for the last 15 minutes, so the loaf doesn't get super dark. Cool in pan for 10 minutes, then remove and allow to cool completely. Slice into 10-12 slices and serve.

Notes: I used an online nutrition calculator and for 10 slices, I got 194 calories per slice, 16.3 grams of fat, 6.3 grams of protein and 2.6 net carbs per slice. This is provided to help give you an estimate of stats. Please use your trusted nutrition calculator for nutrition facts.

Keto Strawberry Dream Dessert

2020-07-25T21:27:00.000-06:00

This is my Keto version of that famous Strawberry Jello Pretzel Salad that I'm sure you have all seen or at least hopefully eaten. That original version is one of my absolute favorite treats, especially during Summer, but it's not something that works on a low-carb diet. So, it was time for a low-carb, keto-friendly, version. The result is THE BEST KETO DESSERT EVER!!! Seriously, this is DIVINE and approved by the whole family.

There are several steps to making this dessert, but every single step is well worth it.

To make it easier for serving, I made them in individual serving cups. These are very generous servings and are guaranteed to satisfy. They start with a layer of sugar-free Strawberry Jello on the bottom. You can always use another flavor if you prefer. The next layer is a fluffy, sweet and extra creamy whipped cream mixture. The final layer is the crunchy topping. You guys . . . this crunchy topping is unbeatable . . . It is salty, a little sweet and super crunchy. You won't find another crunchy topping better than this.

When all of these layers are eaten together, it is like a dream, because you can't believe how dang good it is.

You might also like:

Keto Friendly Faux-tato Salad

Skinny Strawberry Banana Ice Cream

Peach Freezer Jam with Less Sugar

Strawberry Oreo Frozen Fruit Dessert

Strawberry Grape Marshmallow Salad

Chocolate Chip Cookie Cheesecake Bars with Strawberries

One recipe makes 12 very generous servings. You might be able to find perfect little plastic lids for your cups, but I went with good old plastic wrap to cover mine.

Make sure to store them in the refrigerator and they stay fresh up to an entire week. The strawberries on top were just for garnish on mine, but you can always add fresh fruit to yours, it'll up the carb count though. With the online nutrition calculator that I used, it calculated about 2.17 net carbs per cup. Please use your trusted nutrition calculator to calculate all macros.

You have got to try this dessert whether you are on a low carb diet or not. It's delicious.

Keto Strawberry Dream Dessert
From: Jenn@eatcakefordinner
(Printable Recipe)

Strawberry Layer:
1 (6 oz.) box sugar-free Strawberry Jello
2 cups boiling water
2 cups ice cold water

Whipped Cream Cheese Layer:
8 oz. cream cheese, softened
3/4 cup granulated Swerve (or similar sweetener), divided
2 tsp. vanilla extract, divided
2 c. heavy whipping cream

Pecan Topping:
2 c. pecans, chopped
1/2 c. almond flour
1/3 c. granulated Swerve (or similar sweetener)
4 Tbl. unsalted butter, melted
1 tsp. kosher salt

Place 12 (9 oz.) plastic cups on a sheet tray (make sure the sheet tray will fit in your fridge); set aside. For the Strawberry Layer: Add the boiling water to a med-large measuring bowl with a pour spout. Add the jello powder and whisk until the jello is dissolved. Stir in the cold water. Allow to sit until lukewarm. Then, pour evenly into the 12 cups. Carefully place the cups in the refrigerator and allow to set up.

For the Whipped Cream Cheese Layer: In a medium bowl, beat cream cheese, 1/2 cup of the Swerve and 1 teaspoon of vanilla extract until smooth and creamy; set aside. In the bowl of a stand mixer, add the whipping cream and whip until frothy, then add 1 teaspoon of vanilla extract and gradually add the remaining 1/4 cup of Swerve. Turn up the speed and beat until thick and fluffy. Add the cream cheese mixture to the whipped cream and mix until combined, making sure to scrape the bowl once or twice. Spoon evenly into cups over set up jello layer. Refrigerate.

For the Pecan Topping: Preheat oven to 350 degrees. In a medium bowl, combine the chopped pecans, almond flour, Swerve and kosher salt. Add the melted butter and toss together with a fork until everything is coated in butter. Pour into a lightly greased 8x8 glass baking dish and press down evenly. Bake for 10-11 minutes or until toasted. Remove from oven and allow to cool completely. Once cool, break into chunks and cover each cup with topping. It might seem like a lot of crunchy topping, but it's perfect. Serve right away or cover each cup with plastic wrap and refrigerate until ready to serve. These stay fresh up to a week.

Recipe adapted from an Instagram Story I saw on hannah_nos_carbs

Note: Eat Cake For Dinner does not provide nutritional facts. If you would like to know the macros on this recipe, please use an online nutrition calculator.

Faux-tato Salad {Keto Friendly}

2020-05-20T14:31:00.000-06:00

Let me just say . . . this recipe blew my mind. It is so dang good. If you are looking for a low-carb alternative to potato salad, then this is it. The magic ingredient is cauliflower.

I have been trying to eat healthier these past few months. One of those ways is to reduce the number of carbs that I am eating each day.

By using fresh steamed cauliflower instead of potatoes, the result is AMAZING.

I was so skeptical and then I took that first bite and the rest was history. I've already made this so many times and I get frequent requests by my family to make it again. It really does taste like potato salad. I'm not even a big fan of cauliflower, but I love this salad.

Serve it alongside some grilled chicken, a grilled burger, a sandwich or anything else you can think of. Make this at your next family BBQ and watch everyone be blown away by how good it is.

You might also like:

Mom's Macaroni Salad

Guacamole Deviled Eggs

3-Ingredient Ranch Dip

Faux-tato Salad
From: Jenn@eatcakefordinner
(Printable Recipe)

1 medium-large head cauliflower, cut into bite-size florets
3/4 c. mayonnaise
1/4 c. sour cream
1 1/2 Tbl. yellow mustard
1 tsp. granulated Swerve or similar sweetener
salt, to taste
freshly ground black pepper, to taste
2 large stalks celery, chopped
3 -4 scallions, finely chopped
1/4 c. chopped dill pickles
5 hard-boiled eggs, peeled and chopped
paprika, for garnish, opt.

Steam cauliflower for 5 minutes or until tender, but still has a little crunch. Allow to cool completely. Meanwhile, in a large bowl, combine mayonnaise, sour cream, mustard, Swerve, salt and pepper and stir until combined. Add the cooled cauliflower, chopped celery, scallions and pickles and stir together until everything is coated in the dressing. Last, add the chopped eggs and gently stir together. Refrigerate for at least four-six hours before serving. Sprinkle with paprika before serving, if desired. Serves 8-10 people. This tastes great for several days.

Note: Eat Cake For Dinner does not provide nutritional facts. If you would like to know the macros on this recipe, please use an online nutrition calculator.

Orange Dreamsicle Cookies

2020-04-05T15:34:00.000-06:00

mmm . . . mmm . . .mmm . . .

These are one of my favorite cookies. I have been making these cookies for around ten years now and they are always a huge hit.

They are a perfect year round cookie.

The cookie is chewy and moist with a hint of freshness from the orange zest and a sweet, melt-in-your mouth feeling from the white chocolate chips. There is just something about orange and white chocolate together that is irresistible.

You might also like:

Strawberry Gooey Butter Cookies

Applesauce Chocolate Chip Cookies

Orange Poppy Seed Zucchini Bread with Orange Glaze

Orange Dreamsicle Chewy Cookie Bars

Shortcut Orange Butterflake Rolls

Orange Dreamsicle Cookies

(Printable Recipe)

2 1/4 c. all-purpose flour

3/4 tsp. baking soda

1/2 tsp. salt

1 c. (2 sticks) unsalted butter, room temperature

1/2 c. sugar

1/2 c. light brown sugar

1 egg

1 tsp. vanilla

1 1/2 - 2 Tbl. grated orange zest

1 1/2 c. white chocolate chips

Preheat oven to 350 degrees. Combine flour, baking soda and salt; set aside. In a large bowl, cream together the butter and both sugars until light and fluffy. Add the egg, vanilla and orange zest and mix until combined. Gradually add the flour mixture and beat until combined. Stir in the white chocolate chips. Using a small ice cream scoop, drop dough onto a lightly greased cookie sheet. Bake for 10 minutes. Makes around 2 1/2 - 3 dozen cookies.

20+ St. Patrick's Day Treats

2020-03-05T12:16:00.000-07:00

Classic Irish Soda Bread

Mint Oreo Brownies with Oreo Creme Frosting

Thin Mint (Grasshopper) Fudge Ribbon Cake

Pistachio Nanaimo Bars

Swirled Mint Chip Brownies

Guacamole Deviled Eggs

St. Patrick's Pistachio Bundt Cake

Pistachio Sugar Cookie Bars

Pistachio Blossoms

Pistachio Thumbprint Cookies with Cream Cheese Filling and a White Chocolate Drizzle

Key Lime Poke Cake

Pistachio Cake Mix Cookies

Andes Mint Brownies

The BEST Guacamole

Irish Soda Bread with Raisins and Orange Zest

Mint Cookies 'n Cream Fudge

Green Chile Jalapeño Cheese Bread

Cheesy Broccoli Gratin

Classic Spinach Dip with Greek Yogurt

Mint Cookies 'n Cream Pudding Cookies

Key Lime Bars with an Animal Cracker Crust

Frozen Pistachio Pudding Pops

30+ Valentine's Day Desserts

2020-02-01T15:48:00.000-07:00

Homemade OREOS with Strawberry Cream Cheese Filling

Strawberry Gooey Butter Cookies

Mini Coconut Monkey Bread with Strawberry Glaze

Strawberry Poppy Seed Bundt Cake

Red Velvet Sandwich Cookies

Strawberry Brownies

Red Velvet Crinkle Cookies

Cherry Almond Bread

Pink Funfetti Cupcakes with Raspberry Buttercream

Raspberry Orange Roll Cupcakes

Lemon Raspberry Zucchini Bread with Lemon Glaze

No Bake Yogurt Pie

Neapolitan Cake

Homemade Sno Balls

Strawberry OreoFrozen Fruit Dessert

Strawberry Cookies 'n Cream Cookies

The BEST Red Velvet Cupcakes with Cream Cheese Frosting

Chocolate Nutella Cupcakes with Strawberry Whipped Cream

Red Velvet Sweetheart Cookies

The BEST Chocolate Cupcakes with Cheesecake Pudding Filling

Cookies 'n Cream Marshmallow Red Velvet Cookies

Soft Cookies with Pink Icing

Skinny Strawberry Banana Ice Cream

White Chocolate Raspberry Swirled Bundt Cake

One Bowl Mini Red Velvet Cupcakes

Raspberry Cobbler Cake

White Chocolate Raspberry Cookies

Strawberry Swirled Lemon Poppy Seed Bread

Chocolate Chip Cookie Cheesecake Bars with Strawberries

Mini Strawberry Chocolate Hazelnut Pizzas with Vanilla Icing

Cinnamon Sugar Fruit Biscuits

The BEST Homemade Dill Pickle Dip

2020-01-19T14:04:00.001-07:00

Growing up, we always seemed to have a small carton of that store-bought pickle dip in the fridge. Do you know what I'm talking about? It came in a small little plastic tub and you would find it in the refrigerated section by the cheese. I don't think they even make it anymore. My family loved it.

This homemade version is SO much better and it makes a ton, so you have plenty to share. This is such a great dip idea to make for The Big Game that is coming up. Serve it with your favorite potato chips and you are good to go.

What I love about this dip, is that you chop the pickles so fine that there aren't any big chunks and it adds so much more pickle flavor. So, little kids even love it. . . seriously.

You might also like:

3-Ingredient Ranch Dip

Cheesy Onion Dip with Baked Garlic Wedges

Green Chile Jalapeño Cheese Bread

Copycat Fritos Bean Dip

Out of This World Corn Dip Made a Little Lighter

Easiest and Best Blender Salsa

The BEST Homemade Dill Pickle Dip
From: Kim
(Printable Recipe)

1 (8 oz.) pkg. Cream Cheese, room temperature
1 (16 oz.) carton Sour Cream
1/2 c. Mayonnaise
4 Tbl. Dill Pickle Juice
1/2 tsp. Onion Powder
1 (24 oz.) jar Vlassic Dill Pickles (original)

In a medium bowl, beat cream cheese until smooth. Add the sour cream and mayonnaise and beat until smooth. Add the pickle juice and onion powder and beat until combined; set aside. Add the pickles to a food processor and pulse until finely chopped. If you don't have a food processor, just finely chop them by hand. Stir finely chopped pickles into dip and stir until combined. It will seem runny, but it thickens as it's chilled. Refrigerate until ready to serve. Serve with potato chips, crackers or vegetables.

My Top 10 Favorite Recipes from 2019

2020-01-01T11:09:00.002-07:00

#1 - 3-Ingredient Peach Sherbet

#2 - Mint Oreo Brownies with Oreo Creme Buttercream

#3 - Classic Chocolate Pecan Marshmallow Fluff Fudge

#4 - Ultimate Pecan Pie Bars

#5 - Butterscotch Banana Bread

#6 - Cinnamon Sugar Fruit Biscuits

#7 - S'mores Bark

#8 - 3-Ingredient Slow Cooker Meatballs

#9 - Classic Zucchini Muffins

#10 - Easy Lo Mein

Classic Chocolate Pecan Marshmallow Fluff Fudge

2019-12-11T15:18:00.001-07:00

If there was one holiday treat you couldn't live without, what would it be? Mine would probably be fudge. I am such a sucker for fudge. The smooth and velvety texture and rich flavor get me every time. I cannot resist it.

I made this White Chocolate Toffee Fudge a few years ago and it quickly became a favorite. It was time to turn it into a Classic Chocolate Pecan version. I swapped out the white chocolate chips for semi-sweet and the toffee bits for pecans and it turned out amazing. It is so creamy and decadent with a smooth chocolate flavor and nice nuttiness from the pecans.

This is so easy to make and it turns out perfect every time.

You might also like:

White Chocolate Toffee Fudge

Super Easy Microwave Rocky Road Fudge

Mint Cookies 'n Cream Fudge

Melt in Your Mouth Symphony Fudge

Candy Cane Marshmallow Fudge

Classic Chocolate Pecan Marshmallow Fluff Fudge
From: Jenn@eatcakefordinner
(Printable Recipe)

3 c. sugar
1 c. evaporated milk
1/2 c. unsalted butter
1 (12 oz.) bag semi-sweet chocolate chips
1 (7 oz.) carton marshmallow creme
1 c. chopped pecans, divided
1 tsp. vanilla

Butter a 9x13-inch baking dish or line with parchment paper. In a large heavy saucepan, combine the sugar, evaporated milk and butter. Heat over medium-low heat, stirring frequently, until the butter is melted and the sugar is dissolved. Increase heat to medium-high and bring to a full rolling boil, stirring constantly. Reduce heat to medium and boil gently for 5 minutes, stirring constantly.

Remove from heat and stir in the chocolate chips, marshmallow creme, 3/4 cup pecans and the vanilla. Stir until smooth and creamy and pour into prepared baking dish and spread out evenly. Top with remaining 1/4 cup of chopped pecans. Cool until firm, then cut into 1-inch squares and serve. Keep stored, in the refrigerator, in an air-tight container.

Ultimate Pecan Pie Bars

2019-11-08T18:50:00.000-07:00

OH MY MY!! These Pecan Pie Bars are one of the best I have EVER had. They are rich with a warm caramel flavor. The texture is soft and chewy with a slight crunch from the pecans and buttery crust. These need to be made for every holiday gathering from now on. It is guaranteed you will come home with an empty platter.

I loved these plain, but my hubby chopped his up and added to ice cream and said it was the best ice cream he has ever had. I also took them to a family get together and the plate was empty in a matter of minutes.

You might also like:

Pecan Bars with Almond Glaze

Cinnamon Sugar Candied Nuts

No-Bake Pumpkin Turtle Pie

Pumpkin Pie Cake

Sweet Potato Cake with Marshmallow Frosting

Ultimate Pecan Pie Bars
adapted from: Taste of Home
(Printable Recipe)

2 c. all-purpose flour
1/2 c. powdered sugar
1 c. unsalted butter, cold and cut into cubes
1 (14 oz.) can sweetened condensed milk
1 large egg
1 1/2 tsp. vanilla extract
pinch of salt
1 (8 oz.) pkg. milk chocolate English toffee bits
1 1/4 c. roughly chopped pecans

Preheat oven to 350 degrees. In a large bowl, combine the flour and powdered sugar. Cut in the butter until the mixture resembles coarse meal. Press firmly onto the bottom of a greased 9x13-inch baking dish (I also like to line my pan with parchment paper). Bake in preheated oven for 15 minutes.

Meanwhile in a large bowl, combine the sweetened condensed milk, egg, vanilla and salt and whisk until combined. Stir in the toffee bits and chopped pecans. Pour over warm baked crust and carefully spread out evenly. Bake for 20 minutes longer or until lightly browned. Cool completely and cut into bars. Store in the refrigerator.

Small Batch Halloween Funfetti Cupcakes

2019-10-16T15:45:00.000-06:00

My little niece has been asking me over and over again to make some "Halloween Cupcakes" and so, when we were finally ready to make cupcakes and I asked what flavor, she said "Halloween Flavor" . . . ummm okay . . . how about vanilla cupcakes with Halloween sprinkles to turn them into Funfetti? Great idea!

I didn't want a bunch of cupcakes hanging out in the house, so I made my small batch Vanilla Cupcake recipe (only makes 10 cupcakes) and added pretty Halloween sprinkles. Then, we topped them with an orange cream cheese frosting, more Halloween sprinkles and some cute little spider toppers that I found at the craft store. The kids loved them.

You might also like:

Halloween Sugar Cookie Bars

Halloween Skeleton Cupcakes

Candy Caramel Apple Slices

Pumpkin Cupcakes with Nutella Cream Cheese Frosting

Chocolate Mocha Cupcakes with Pumpkin Pie Frosting

Small Batch Halloween Funfetti Cupcakes
From: Jenn@eatcakefordinner
(Printable Recipe)

1 c. all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. sugar
2 large eggs
1/2 c. vegetable or canola oil
1/2 c. buttermilk
1 1/2 tsp. vanilla extract
2 Tbl. Halloween colored sprinkles

Preheat oven to 350 degrees. Line 10 muffin cups with paper liners and spray with cooking spray; set aside. In a medium bowl, whisk together the flour, baking powder and salt; set aside. In a separate medium bowl, whisk together the sugar, eggs, oil, buttermilk and vanilla and pour into the dry ingredients. Stir together until almost combined and then stir in the sprinkles until just combined. Spoon into prepared muffin cups, filling about 3/4 full. Bake for about 17 minutes or until top springs back when lightly touched or a toothpick inserted in the center comes out clean. Cool and top with cream cheese frosting and additional sprinkles.

Cream Cheese Frosting
From: Jenn@eatcakefordinner

8 Tbl. unsalted butter, room temperature
4 oz. cream cheese, room temperature
pinch of salt
2 c. powdered sugar
2 tsp. vanilla extract
a few drops orange food coloring
milk, only if needed
additional sprinkles, for topping

In a medium bowl, combine softened butter, cream cheese and salt and mix until creamy. Add one cup of powdered sugar and mix. Add remaining one cup of powdered sugar, vanilla extract and food coloring and mix until smooth and creamy. If frosting is too thick, add a tiny bit of milk and mix until desired consistency. Spread or pipe onto cooled cupcakes and top with sprinkles. I used a Wilton 1M piping tip on mine.

3-Ingredient Slow Cooker BBQ Meatballs

2019-10-09T15:18:00.000-06:00

I'm sitting here drinking an iced coffee and I'm watching The Real Housewives of Orange County. It's super windy and cold outside, so I turned on my heater for the first time. It's just been a nice and cozy day. Something that would make the day even cozier are these meatballs.

I am a huge fan of these super simple and delicious meatballs. They start with some bbq sauce, grape jelly and a bag of frozen meatballs. Throw those three ingredients into the slow cooker and a few hours later, you will be enjoying these warm and comforting meatballs. You can serve them as an appetizer or as a main dish with a side of mashed potatoes and rolls.

You might also like:

Sweet and Sour Meatballs

Stroganoff Spaghetti and Meatballs

Easy Teriyaki Meatballs

Twice Baked Potatoes

3-Ingredient Slow Cooker BBQ Meatballs
adapted from: Mary W.
(Printable Recipe)

1 (32 oz.) Pkg. Frozen Meatballs (about 2 Lbs.)
1 (17.5 oz.) bottle hickory smoke bbq sauce
1 (12 oz.) jar grape jam/jelly

Pour bbq sauce and grape jam into a slow cooker and stir together. Add the frozen meatballs; stir to coat all meatballs in sauce. Cook on low for around 4 hours or until meatballs are completely warmed through. Serve as an appetizer or as a main dish.

Note: If you can't find the exact size package of each ingredient, just use the closest you can find and it'll be fine.

Three-Ingredient Peach Sherbet

2019-09-21T18:05:00.001-06:00

My peach tree had SO many peaches this year and I was able to share a bunch with friends and family and I still had plenty left to use for some sweet treats. Last weekend, I made two different kinds of peach ice cream. I made this sherbet recipe, which only has three-ingredients and then I made another recipe that had a lot of ingredients and required cooking, chilling and freezing in an ice cream maker.

AND, this three-ingredient, no-churn, recipe was better than that labor-intensive recipe that had no peach flavor. Can you believe that?

This sherbet is my current obsession. It has so much peach flavor and it's the easiest recipe to make. All you need is ripe, delicious, peaches and a can of sweetened condensed milk. I also like to add a little vanilla for added flavor, but that's optional. Anyway, peel and slice the peaches, freeze until firm, then throw them in a powerful blender or food processor and blend with the sweetened condensed milk until smooth and creamy. You can either eat it right away and it will be like soft-serve or you can freeze until firm. I made another batch of this last night, because I love it so much.

You might also like:

Peach Cake with Cream Cheese Frosting

Peach Pie Sheet Cake Bars

Peach Jam with Less Sugar

Peach Bread with Cinnamon Streusel Topping

Three-Ingredient Peach Sherbet
adapted from: Martha Stewart
(Printable Recipe)

6-7 large ripe peaches
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla extract

Peel and slice the peaches; freeze until firm. Blend frozen peaches, sweetened condensed milk and vanilla in a powerful blender or food processor until smooth and creamy. Serve immediately for soft-serve ice cream or pour into a freezer-safe container and freeze until firm.

Classic Zucchini Muffins

2019-08-21T15:48:00.000-06:00

I am loving these muffins. They are an easy and delicious classic muffin. Simple ingredients, one bowl and sweet cinnamon flavor. I have already made them twice in the past week. They quickly became a new favorite recipe. I love how simple they are and I love that they use 2 whole cups of zucchini and the batch only makes 12 muffins. That is a bunch of zucchini packed into these muffins.

They are soft and tender and have just the right amount of sweetness and cinnamon flavor. They stay fresh for several days. They taste great plain and they are incredible smothered with jam. I picked up some Tayberry Jam at a local Farmer's Market the other day, which apparently is a mix of a Blackberry and Raspberry and it is incredible. It goes great with these muffins.

You might also like:

Cinnamon Roll Zucchini Bread

Pistachio Zucchini Bread

Zucchini Cake Sandwich Cookies

Cream Cheese Swirled Zucchini Muffins

Lion House Zucchini Bread

Classic Zucchini Muffins
(Printable Recipe)

2 large eggs
1 c. sugar
1 1/2 tsp. vanilla or 1 Tbl. vanilla bean paste
1/2 c. canola or vegetable oil
2 c. shredded zucchini, peeled or unpeeled
1 1/2 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon

Preheat oven to 350 degrees. Spray a 12-cup muffin tin with cooking spray or brush each muffin cup with melted butter; set aside. Whisk together eggs and sugar in a large bowl until thick and lemon-colored. Mix in the vanilla and oil until combined. Stir in the shredded zucchini. Add the flour, baking powder, baking soda, salt and cinnamon and stir together until just combined.

Divide batter between muffin cups, filling each cup almost full. Bake in preheated oven for 20-21 minutes or until top springs back when lightly touched or a toothpick inserted in the center comes out clean. Makes 12 muffins.

adapted from: Taste and Tell

Family Fun Night Pledge and A&W Root Beer Floats

2019-07-24T19:46:00.002-06:00

Today, I'm joining forces with A&W to celebrate their 100th Anniversary by taking the Family Fun Night Pledge to go technology-free for ONE HOUR on Friday nights and make family fun memories to remember for years to come.

A&W Root Beer has a long history of creating family memories and they are celebrating 100 years of those sweet family memories by calling on their fans to create new ones. First, go to www.rootbeer.com and take the pledge and A&W will give you a coupon, redeemable for a FREE, 2 liter bottle of Root Beer to help make your memories even sweeter.

The unique, creamy taste of A&W Root Beer is why I love it so much.

With the help of A&W, you can create the perfect timeless family night treat: an A&W Root Beer Float! When is the last time you had a root beer float? My family enjoyed these delicious floats last weekend and I was instantly flooded with memories from my childhood.

The easiest way for me to go technology free is to stay busy and keep my mind occupied. When I'm sitting around doing nothing, I tend to reach for my phone a lot more. My family loves spending time outdoors and that is where I spend most of my time.

Here are some fun ideas for Family Night:

go on a walk
color with sidewalk chalk
play board games
have a scavenger hunt
set up a slip 'n slide or swimming pool in the backyard
decorate sugar cookies or bake something yummy together
make tie-dye t-shirts
go fishing
buy some cheap wood crafts at the craft store and paint them together

What does your family enjoy doing together?

To help provide families with everything they need to jumpstart their Family Fun Nights this Summer, A&W is also debuting a first-of-its-kind Family Fun Night box, featuring a carefully curated selection of novelty items and essentials for creating root beer floats at home, to help make family time even more memorable . The limited-edition, fun-inducing box is available while supplies last at www.rootbeer.com.

Go now and take the pledge and let the fun begin!

This post was sponsored by A&W, however all opinions expressed herein are my own. The information about A&W Root Beer was provided by A&W.

Classic Root Beer Float

Vanilla Ice Cream
A&W Root Beer

Start with a frosted mug. Add two scoops of vanilla ice cream to cold mug and fill to the top with A&W Root Beer. Serve.

Go to A&W's website for some fun recipes for Root Beer Floats.