Dessert Recipes: A Delicious Dessert Cookbook Filled with Easy Dessert Recipes [2 ed.]

Table of contents :
Table of Contents
Famous Cheesecake
Maggie’s Favorite Cheesecake
Raspberry Cheesecake
Pineapple Cheesecake
Cinnamon Vanilla Cheesecake
Brown Sugar, Pecans, and Pumpkin Cheesecake
New York Style Cheesecake
Cloves and Ginger Cookies
Cloves and Oatmeal Cookies
Oatmeal and Cinnamon Cookies
Cloves and Molasses Cookies
Chocolate Cookies
Buttery Lemon Cookies
Honey and Molasses Cookies
Cupcake Brownies
American Cupcakes
Simply Complex Cupcake
Butterfinger Cupcakes
Snow Bunny Cupcakes
Choco-Choco-Choco Cupcakes
Mariam’s Favorite Banana Cupcakes
Pirate Cupcakes
The Easiest Classical Cake Ball
Cinnamon Sugar Cake Ball
Cocoa Cake Pops
Pecan Cake Ball
Vanilla Lemon Cake Balls
Lemon Potato Coconut Cake Ball
Yellow Vanilla Cake Pop
Cocoa Coffee Cake Pop
Natural Double Chocolate Cake Ball
Multicolored Candy Cake Pop
Easy Doughnuts of Buttermilk
Easy Classical Doughnut I
Classical Doughnuts of Applesauce I
Classical Herman Doughnuts I
Doughnuts In Poland
Doughnuts In Canada
Super Simple Doughnuts with Jelly
A Pie of Peanut Butter and Nutella
A Peanut Butter and Chocolate Pie Which Requires No Baking
Grilled Pineapple Enhanced
Hazelnut Roll
Super Easy Peanut Butter Cups
Nutella Chow-Chow
A Pizza Topped with Bananas and Nutella
French Toast Enhanced
Easy Hazelnut Cookies
Mug Cake Nutella I
Orange, Blueberry, Strawberry, Layered Cake
Sour Kiwi, Pineapple Layered Cake
Vanilla Raspberry Layered Cake
Chocolate Chocolate Chocolate Brownie Layered Cake
Cream Cheese, Blueberry, Layered Cake
Double Lemon Strawberry Layered Cake
Peanut Butter Candy Layered Cake
Brownies, Cookies, and Pudding Layered Cake

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Dessert Recipes A Delicious Dessert Cookbook Filled with Easy Dessert Recipes

By BookSumo Press All rights reserved

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Table of Contents Famous Cheesecake 9 Maggie’s Favorite Cheesecake 12 Raspberry Cheesecake 13 Pineapple Cheesecake 14 Cinnamon Vanilla Cheesecake 15 Brown Sugar, Pecans, and Pumpkin Cheesecake 16 New York Style Cheesecake 17 Cloves and Ginger Cookies 18 Cloves and Oatmeal Cookies 19 Oatmeal and Cinnamon Cookies 22 Cloves and Molasses Cookies 23 Chocolate Cookies 24

Buttery Lemon Cookies 25 Honey and Molasses Cookies 26 Cupcake Brownies 27 American Cupcakes 28 Simply Complex Cupcake 29 Butterfinger Cupcakes 32 Snow Bunny Cupcakes 33 Choco-Choco-Choco Cupcakes 34 Mariam’s Favorite Banana Cupcakes 35 Pirate Cupcakes 36 The Easiest Classical Cake Ball 37 Cinnamon Sugar Cake Ball 38 Cocoa Cake Pops 39 Pecan Cake Ball 42

Vanilla Lemon Cake Balls 43 Lemon Potato Coconut Cake Ball 44 Yellow Vanilla Cake Pop 45 Cocoa Coffee Cake Pop 46 Natural Double Chocolate Cake Ball 47 Multicolored Candy Cake Pop 48 Easy Doughnuts of Buttermilk 49 Easy Classical Doughnut I 52 Classical Doughnuts of Applesauce I 53 Classical Herman Doughnuts I 54 Doughnuts In Poland 55 Doughnuts In Canada 56 Super Simple Doughnuts with Jelly 57 A Pie of Peanut Butter and Nutella 58

A Peanut Butter and Chocolate Pie 59 Grilled Pineapple Enhanced 62 Hazelnut Roll 63 Super Easy Peanut Butter Cups 64 Nutella Chow-Chow 65 A Pizza Topped with Bananas and Nutella 66 French Toast Enhanced 67 Easy Hazelnut Cookies 68 Mug Cake Nutella I 69 Orange, Blueberry, Strawberry Cake 72 Sour Kiwi, Pineapple Layered Cake 73 Vanilla Raspberry Layered Cake 74 Chocolate Chocolate Brownie Layered Cake 75 Cream Cheese, Blueberry, Layered Cake 76

Double Lemon Strawberry Layered Cake 77 Peanut Butter Candy Layered Cake 78 Brownies, Cookies, and Pudding Layered Cake 79

Famous

Cheesecake (Rhubarb)

Prep Time: 10 mins Total Time: 55 mins Servings per Recipe: 8 Calories 421 kcal Carbohydrates 44.8 g Cholesterol 90 mg Fat 24.5 g Protein 6.7 g Sodium 234 mg

Ingredients 1 (9 inch) unbaked pie shell 3 C. chopped fresh rhubarb 1/2 C. white sugar 3 tbsps all-purpose flour 1 (8 oz.) package cream cheese, softened 1/2 C. white sugar

2 eggs 1 (8 oz.) container sour cream 2 tbsps white sugar 1 tsp vanilla extract

Directions 1. Set your oven at 400 degrees before doing anything else. 2. Coat rhubarb with a mixture of sugar and flour very thoroughly before cooking this in the preheated oven for about 15 minutes 3. Turn down the temperature to 350 degrees after removing rhubarb. 4. Pour a mixture of eggs, sugar and cream cheese over rhubarb. 5. Bake this in the preheated oven for about 30 minutes before pouring a mixture of sour cream, sugar and vanilla over it. 6. Cool it down by placing it in the refrigerator. 7. Serve.

Famous Cheesecake

9

MAGGIE’S

Favorite Cheesecake

Prep Time: 15 mins Total Time: 2 hrs Servings per Recipe: 8 Calories 525 kcal Carbohydrates 35.4 g Cholesterol 184 mg Fat 39.7 g Protein 8.7 g Sodium 353 mg

Ingredients 2 1/2 C. graham cracker crumbs 1/4 C. white sugar 1/2 C. margarine, softened 4 (8 oz.) packages cream cheese, softened 1 1/2 C. white sugar 1 pint heavy cream

2 tbsps all-purpose flour 7 eggs 2 tsps lemon juice 2 tsps vanilla extract

Directions 1. Set your oven at 350 degrees before doing anything else. 2. Put a mixture of sugar, graham cracker crumbs and margarine in a baking dish. 3. Combine a mixture of cream cheese and sugar with a mixture of cream, vanilla, flour, lemon juice and eggs very thoroughly before pouring it over the graham cracker crust in the baking dish. 4. Bake this in the preheated oven for about 65 minutes before turning the oven off and letting it cool down for 30 minutes with the door closed and another 30 minutes with doors open. 5. Refrigerate it for a couple of hours. 6. Serve.

12

Maggie’s Favorite Cheesecake

Raspberry

Cheesecake

Prep Time: 15 mins Total Time: 4 hrs 15 mins Servings per Recipe: 8 Calories 546 kcal Carbohydrates 55.3 g Cholesterol 90 mg Fat 35.3 g Protein 6.5 g Sodium 228 mg

Ingredients 2 (8 oz.) packages cream cheese 1 C. white sugar 1 pint heavy cream 4 (7 oz.) packages oval butter sandwich

cookies with chocolate filling (eg Pepperidge Farm Milano) 1 (21 oz.) can raspberry pie filling

Directions 1. Combine cream cheese and sugar before adding thoroughly whipped cream into it. 2. Place cookies at the bottom and sides of a spring form pan before pouring half of your cream cheese mixture over it. 3. Spread raspberry filling evenly before placing cookies and repeating the step. 4. Refrigerate it for at least 4 hours before serving.

Raspberry Cheesecake

13

PINEAPPLE

Cheesecake

Prep Time: 10 mins Total Time: 2 hrs 10 mins Servings per Recipe: 8 Calories 380 kcal Carbohydrates 50.1 g Cholesterol 31 mg Fat 18.9 g Protein 3.7 g Sodium 234 mg

Ingredients 1 (8 oz.) package cream cheese, softened 1/2 C. white sugar 2 (15 oz.) cans crushed pineapple, drained

1 3/4 C. frozen whipped topping, thawed 1 (9 inch) prepared graham cracker crust

Directions 1. Add 1 can of pineapple and whipped topping into a mixture of cream cheese and sugar. 2. Mix it thoroughly before pouring into your crust and topping it with another can of pineapple. 3. Refrigerate it for at least 2 hours.

14

Pineapple Cheesecake

Cinnamon

Vanilla Cheesecake

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 8 Calories 483 kcal Carbohydrates 44.9 g Cholesterol 61 mg Fat 30.7 g Protein 6.3 g Sodium 532 mg

Ingredients 2 (10 oz.) cans refrigerated crescent dinner rolls 2 (8 oz.) packages cream cheese, softened 1 C. white sugar 1 tbsp vanilla extract

1/2 C. butter, melted 1/2 C. white sugar 1 tbsp ground cinnamon

Directions 1. Set your oven at 350 degrees before doing anything else. 2. Put flattened out crescent roll dough in a baking pan before spreading a mixture of cream cheese, vanilla and sugar over it. 3. Wrap it up with the remaining dough before spreading melted butter on top. 4. Bake this in the preheated oven for about 30 minutes 5. Refrigerate it for a couple of hours. 6. Serve.

Cinnamon Vanilla Cheesecake

15

BROWN SUGAR,

Pecans, and Pumpkin Cheesecake

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 12 Calories 340 kcal Carbohydrates 36.8 g Cholesterol 68 mg Fat 20.3 g Protein 4.5 g Sodium 221 mg

Ingredients 1/2 C. chopped pecans 1/4 C. packed brown sugar 2 tbsps butter, softened 1 (8 oz.) package cream cheese, softened

1/3 C. packed brown sugar 2 eggs 3/4 C. pumpkin butter 1 (9 inch) prepared graham cracker crust

Directions 1. Set your oven at 350 degrees before doing anything else. 2. Add brown sugar, eggs and pumpkin butter into some finely whisked cream cheese, while beating the mixture very thoroughly after every inclusion. 3. Bake this in the preheated oven for about 40 minutes 4. Now spread a finely combined mixture of brown sugar, butter and pecans over this pie before baking it for another 40 minutes. 5. Refrigerate it for at least 4 hours. 6. Serve.

16

Brown Sugar, Pecans, and Pumpkin Cheesecake

New York Style Cheesecake

Prep Time: 25 mins Total Time: 5 hrs 25 mins Servings per Recipe: 16 Calories 223 kcal Carbohydrates 18.4 g Cholesterol 26 mg Fat 13.9 g Protein 6g Sodium 381 mg

Ingredients 1 C. Graham Cracker Crumbs 3 tbsps sugar 3 oz. butter or margarine, melted 5 (8 oz.) packages Cream Cheese, softened 1 C. sugar 3 tbsps flour 1 tbsp vanilla

1 C. Sour Cream 4 eggs 1 (21 oz.) can cherry pie filling (optional)

Directions 1. Set your oven at 350 degrees before doing anything else. 2. Bake a mixture of crumbs, sugar and butter for 4 minutes in a pan. 3. Mix cream cheese, vanilla, sugar and flour with the help of an electric mixer before adding sour cream and mixing it well. 4. Now add eggs, one at a time and mix it well at low speed. 5. Pour this mixture over the crust in the pan. 6. Bake this in the preheated oven for about 70 minutes 7. Now spread a finely combined mixture of brown sugar, butter and pecans over this pie before baking it for another 40 minutes. 8. Refrigerate it for at least 4 hours. 9. Top with pie filling. 10. Serve.

New York Style Cheesecake

17

CLOVES

and Ginger Cookies

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 24 Calories 143 kcal Carbohydrates 21.1 g Cholesterol 8 mg Fat 6g Protein 1.6 g Sodium 147 mg

Ingredients 2 1/4 C. all-purpose flour 2 tsps ground ginger 1 tsp baking soda 3/4 tsp ground cinnamon 1/2 tsp ground cloves 1/4 tsp salt 3/4 C. margarine, softened

1 C. white sugar 1 egg 1 tbsp water 1/4 C. molasses 2 tbsps white sugar

Directions 1. Set your oven at 350 degrees F before doing anything else. 2. Add a mixture of flour, ginger, salt, baking soda, cloves and cinnamon into a mixture of cream, margarine, egg, molasses and water before forming small sized balls out of it and rolling them in sugar. 3. Place these balls with some distance on a baking sheet. 4. Bake everything in the preheated oven for about 10 minutes. 5. Cool it down. 6. Serve.

18

Cloves and Ginger Cookies

Cloves

and Oatmeal Cookies

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 36 Calories 144 kcal Carbohydrates 20.6 g Cholesterol 17 mg Fat 6.3 g Protein 1.9 g Sodium 92 mg

Ingredients 1/2 C. butter, softened 1/2 C. butter flavored shortening 1 C. packed light brown sugar 1/2 C. white sugar 2 eggs 1 tsp vanilla extract 1 1/2 C. all-purpose flour

1 tsp baking soda 1 tsp ground cinnamon 1/2 tsp ground cloves 1/2 tsp salt 3 C. rolled oats 1 C. raisins

Directions 1. Set your oven at 350 degrees F before doing anything else. 2. Add a mixture of flour, cloves, cinnamon, baking soda and salt into a mixture of butter, eggs, butter flavored shortening, brown sugar, white sugar and vanilla before stirring in some oats and raisins. 3. Pour spoonfuls of this mixture with some distance on a baking sheet. 4. Bake everything in the preheated oven for about 12 minutes. 5. Cool it down. 6. Serve.

Cloves and Oatmeal Cookies

19

OATMEAL

and Cinnamon Cookies

Prep Time: 10 mins Total Time: 2 hrs Servings per Recipe: 24 Calories 218 kcal Carbohydrates 32.3 g Cholesterol 36 mg Fat 8.8 g Protein 3g Sodium 213 mg

Ingredients 1 C. butter, softened 1 C. white sugar 1 C. packed brown sugar 2 eggs 1 tsp vanilla extract 2 C. all-purpose flour 1 tsp baking soda

1 tsp salt 1 1/2 tsps ground cinnamon 3 C. quick cooking oats

Directions 1. Set your oven at 350 degrees F before doing anything else. 2. Add a mixture of flour, salt, baking soda and cinnamon into a mixture of butter, vanilla, eggs, sugar and brown sugar before stirring in oats and forming balls out of this dough. 3. Place these balls with some distance on a baking sheet. 4. Bake everything in the preheated oven for about 10 minutes. 5. Cool it down. 6. Serve.

22

Oatmeal and Cinnamon Cookies

Cloves

and Molasses Cookies

Prep Time: 10 mins Total Time: 2 hrs 20 mins Servings per Recipe: 24 Calories 120 kcal Carbohydrates 18.6 g Cholesterol 6 mg Fat 4.7 g Protein 1.1 g Sodium 179 mg

Ingredients 3/4 C. margarine, melted 1 C. white sugar 1 egg 1/4 C. molasses 2 C. all-purpose flour 2 tsps baking soda 1/2 tsp salt

1 tsp ground cinnamon 1/2 tsp ground cloves 1/2 tsp ground ginger 1/2 C. white sugar

Directions 1. Set your oven at 375 degrees F before doing anything else. 2. Add a mixture of flour, ginger, salt, baking soda, cloves and cinnamon into a mixture of melted margarine, egg, molasses and sugar before forming small sized balls out of it and rolling them in sugar. 3. Place these balls with some distance on a baking sheet. 4. Bake everything in the preheated oven for about 10 minutes. 5. Cool it down. 6. Serve.

Cloves and Molasses Cookies

23

CHOCOLATE

Cookies

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 60 Calories 125 kcal Carbohydrates 15.5 g Cholesterol 18 mg Fat 7.1 g Protein 1.5 g Sodium 63 mg

Ingredients 1 C. butter, softened 1 1/2 C. white sugar 2 eggs 2 tsps vanilla extract 2 C. all-purpose flour 2/3 C. cocoa powder 3/4 tsp baking soda

1/4 tsp salt 2 C. semisweet chocolate chips 1/2 C. chopped walnuts (optional)

Directions 1. Set your oven at 350 degrees F before doing anything else. 2. Add a mixture of flour, cocoa, baking soda, and salt into a mixture of butter, sugar, eggs, and vanilla before stirring in some chocolate chips and walnuts. 3. Pour spoonfuls of this mixture with some distance on a baking sheet. 4. Bake everything in the preheated oven for about 10 minutes. 5. Cool it down. 6. Serve.

24

Chocolate Cookies

Buttery

Lemon Cookies

Prep Time: 15 mins Total Time: 1 hr 5 mins Servings per Recipe: 48 Calories 90 kcal Carbohydrates 12.4 g Cholesterol 18 mg Fat 4.1 g Protein 1.1 g Sodium 81 mg

Ingredients 3 C. all-purpose flour 1 tsp baking soda 1/2 tsp salt 1 C. butter, softened 1 1/2 C. white sugar

2 eggs 1/4 C. lemon juice 1 lemon, zested 1/2 tsp vanilla extract

Directions 1. Set your oven at 350 degrees F before doing anything else. 2. Add a mixture of flour, baking soda, and salt into a mixture of butter, sugar, eggs (one at a time), lemon juice, lemon zest, and vanilla extract before cooling it down for thirty minutes. 3. Pour spoonfuls of this mixture with some distance on a baking sheet. 4. Bake everything in the preheated oven for about 8 minutes. 5. Cool it down. 6. Serve.

Buttery Lemon Cookies

25

HONEY

and Molasses Cookies

Prep Time: 15 mins Total Time: 3 hrs Servings per Recipe: 36 Calories 284 kcal Carbohydrates 53.9 g Cholesterol 21 mg Fat 6.3 g Protein 3.7 g Sodium 213 mg

Ingredients 1/2 C. molasses 1/4 C. honey 1/4 C. shortening 1/4 C. margarine 2 eggs 4 C. all-purpose flour 3/4 C. white sugar 1/2 C. brown sugar 1 1/2 tsps ground cardamom 1 tsp ground nutmeg

1 tsp ground cloves 1 tsp ground ginger 2 tsps anise extract 2 tsps ground cinnamon 1 1/2 tsps baking soda 1 tsp ground black pepper 1/2 tsp salt 1 C. confectioners' sugar for dusting

Directions 1. Set your oven at 350 degrees F before doing anything else. 2. Add a mixture of flour, white sugar, brown sugar, cardamom, nutmeg, cloves, ginger, anise, cinnamon, baking soda, pepper, and salt into a melted mixture of molasses, honey, shortening, eggs and margarine before forming small sized balls out of it. 3. Place these balls with some distance on a baking sheet. 4. Bake everything in the preheated oven for about 15 minutes.

26

Honey and Molasses Cookies

Cupcake

Brownies

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 12 Calories 213 kcal Carbohydrates 24.2 g Cholesterol 74 mg Fat 11.6 g Protein 3.2 g Sodium 289 mg

Ingredients 1 cup butter 1 cup chocolate chips 4 eggs 1 1/2 cups white sugar

1 cup all-purpose flour 1 teaspoon vanilla extract

Directions 1. 2. 3. 4. 5.

Preheat your oven to 325 degrees F and line muffin cups with wax paper. Now melt down chocolate chips and butter in a pan while stirring regularly. Whisk eggs and sugar together, then add flour and vanilla extract into this mixture. Add chocolate mixture and pour this into the prepared muffin cups, filling only half. Bake in the preheated oven for about 30 minutes or until a toothpick that is inserted in the cake comes out clean.

Cupcake Brownies

27

AMERICAN

Cupcakes

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 24 Calories 194 kcal Carbohydrates 25.3 g Cholesterol 19 mg Fat 10.3 g Protein 2.9 g Sodium 218 mg

Ingredients 1 (8 ounce) package cream cheese 1/4 cup confectioners' sugar 1 egg 1 (6 ounce) package chocolate chips 1 (18.25 ounce) package chocolate cake mix 4 maraschino cherries 4 milk chocolate candy kisses 4 walnut halves

1 (1.4 ounce) bar chocolate covered toffee bars, chopped 1/8 cup raisins 1/4 cup candy coated peanut butter pieces

Directions 1. Preheat your oven to 350 degrees F and line muffin cups with wax paper. 2. Whisk egg, cream cheese and sugar together very thoroughly and add some chocolate chips in the bowl and set aside. 3. Now prepare the cake mixture according to package directions and pour this mixture into the prepared muffin cups. 4. In center of each cup, pour in egg and cream cheese mix with cherries. 5. Bake in the preheated oven for about 30 minutes or until a toothpick that is inserted in the cake comes out clean.

28

American Cupcakes

Simply

Complex Cupcake

Prep Time: 15 mins Total Time: 1 hr 35 mins Servings per Recipe: 12 Calories 218 kcal Carbohydrates 26.4 g Cholesterol 72 mg Fat 11 g Protein 3.5 g Sodium 366 mg

Ingredients 10 tablespoons butter, room temperature 3/4 cup white sugar 3 eggs 1 teaspoon strawberry extract 1 3/4 cups self-rising flour

1/4 teaspoon salt 1/4 cup finely chopped fresh strawberries, drained

Directions 1. 2. 3. 4. 5. 6.

Preheat your oven to 325 degrees F and line muffin cups with wax paper. Add eggs one by one in a mixture of sugar and butter. Now add strawberry extract, flour, and salt into the mixture. Blend the mixture evenly. Pour this mixture into the muffin cups. Bake in the preheated oven for about 25 minutes or until a toothpick that is inserted in the cake comes out clean.

Simply Complex Cupcake

29

BUTTERFINGER

Cupcakes

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 24 Calories 187 kcal Carbohydrates 30.9 g Cholesterol 0 mg Fat 7.4 g Protein 1.9 g Sodium 223 mg

Ingredients 1 (18.25 ounce) packaged chocolate or yellow cake mix 36 pieces Butterfinger Bites Candy, chopped, divided

1 (12 ounce) container prepared chocolate or vanilla frosting

Directions 1. Preheat your oven to 350 degrees F and line muffin cups with wax paper. 2. Combine all the ingredients mentioned above in a large sized bowl very thoroughly after preparing the mixture according to the package instructions and pour this mixture into the muffin cups. 3. Bake in the preheated oven for about 25 minutes or until a toothpick that is inserted in the cake comes out clean and garnish with Butterfinger bites after letting it cool down.

32

Butterfinger Cupcakes

Snow Bunny

Cupcakes

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 12 Calories 213 kcal Carbohydrates 24.2 g Cholesterol 74 mg Fat 11.6 g Protein 3.2 g Sodium 289 mg

Ingredients 2/3 cup butter, softened 3/4 cup superfine sugar 1 1/2 cup self-rising flour 3 eggs

1 teaspoon vanilla extract

Directions 1. 2. 3. 4. 5.

Preheat your oven to 325 degrees F and line muffin cups with wax paper. Add eggs one by one into a properly blended mixture of sugar and butter. Now add vanilla and flour into it, and mix it thoroughly. Pour this mixture into the muffin cups. Bake in the preheated oven for about 20 minutes or until a toothpick that is inserted in the cake comes out clean.

Snow Bunny Cupcakes

33

CHOCO-CHOCOCHOCO

Cupcakes

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 16 Calories 158 kcal Carbohydrates 29.8 g Cholesterol 30 mg Fat 3.9 g Protein 3.2 g Sodium 114 mg

Ingredients 1 1/3 cups all-purpose flour 1/4 teaspoon baking soda 2 teaspoons baking powder 3/4 cup unsweetened cocoa powder 1/8 teaspoon salt 3 tablespoons butter, softened

1 1/2 cups white sugar 2 eggs 3/4 teaspoon vanilla extract 1 cup milk

Directions 1. Preheat your oven to 325 degrees F and line muffin cups with wax paper. 2. Combine baking soda, flour, cocoa, baking powder and salt. 3. In a separate bowl add eggs one by one in the properly blended mixture of sugar and butter. 4. Add vanilla, flour mixture and milk alternatively into it and mix it thoroughly. 5. Pour this mixture into the muffin cups and fill ¾ of the cup. 6. Bake in the preheated oven for about 17 minutes or until a toothpick that is inserted in the cake comes out clean.

34

Choco-Choco-Choco Cupcakes

Mariam’s

Favorite Banana Cupcakes

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 14 Calories 346 kcal Carbohydrates 43.9 g Cholesterol 27 mg Fat 18.3 g Protein 3.8 g Sodium 194 mg

Ingredients 3 bananas, mashed 1 cup white sugar 2 eggs, lightly beaten 3/4 cup vegetable oil 2 cups all-purpose flour 2 teaspoons baking soda

3 tablespoons buttermilk 1 cup chopped pecans(optional) 1 cup confectioners' sugar, or as needed

Directions 1. Preheat your oven to 300 degrees F and line muffin cups with wax paper. 2. In a separate bowl add eggs one by one in the properly blended mixture of sugar and bananas. 3. Now whisk vegetable oil into the mix for about 2 minutes and add buttermilk, flour and baking powder while continuing to mix. 4. Also add pecans. 5. Pour this mixture into the muffin cups and fill ¾ of each cup. 6. Bake in the preheated oven for about 30 minutes or until a toothpick that is inserted in the cake comes out clean and also sprinkle some confectioner sugar on top of these cupcakes.

Mariam’s Favorite Banana Cupcakes

35

PIRATE

Cupcakes

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 24 Calories 171 kcal Carbohydrates 22.4 g Cholesterol 18 mg Fat 8.9 g Protein 2.3 g Sodium 145 mg

Ingredients 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1/4 cup unsweetened cocoa powder 1/2 teaspoon salt 1 cup white sugar 1/3 cup vegetable oil 1 cup water 1 tablespoon vinegar 1 teaspoon vanilla extract

1 (8 ounce) package cream cheese, softened 1 egg 1/3 cup white sugar 1/8 teaspoon salt 1 cup miniature semisweet chocolate chips

Directions 1. 2. 3. 4. 5.

Preheat your oven to 350 degrees F and line muffin cups with wax paper. Combine baking soda, flour, cocoa, baking powder and salt. In a separate bowl combine sugar, water, oil, vinegar and vanilla. Now add that flour mixture into it and mix it properly. Pour this mixture into the muffin cups and fill 1/3 of the cup with this mixture and the remaining cup with a mixture of cream cheese, salt, egg and sugar. 6. Bake in the preheated oven for about 25 minutes or until a toothpick that is inserted in the cake comes out clean.

36

Pirate Cupcakes

The Easiest

Classical Cake Ball

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 16 Calories 124 kcal Carbohydrates 19.7 g Cholesterol < 1 mg Fat 5.2 g Protein 1.1 g Sodium 143 mg

Ingredients 1 (18.25 oz.) package chocolate cake mix 1 (16 oz.) container prepared chocolate frosting

1 (3 oz.) bar chocolate flavored confectioners coating

Directions 1. Follow the package directions to cook cake mix before crumbling it into pieces and stirring in frosting. 2. Melt chocolate in microwave in a glass bowl and dip balls made from the cake mixture. 3. Put these balls on wax pepper to set until chocolate dries. 4. Serve.

The Easiest Classical Cake Ball

37

CINNAMON

Sugar Cake Ball

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 8 Calories 439 kcal Carbohydrates 62 g Cholesterol 25 mg Fat 19.5 g Protein 5.2 g Sodium 290 mg

Ingredients 1 quart vegetable oil for frying 2 1/4 C. all-purpose flour 1/3 C. sugar 1 tbsp baking powder 1/2 tsp salt 1/2 tsp ground mace 1/2 tsp ground cinnamon 3/4 C. milk 1/4 C. canola oil

1 egg, lightly beaten 1 C. sugar 1 tsp ground cinnamon

Directions 1. Pour milk, egg and canola oil into a mixture of flour, mace, 1/3 C. sugar, baking powder, salt and 1/2 tsp cinnamon and mix thoroughly in a bowl. 2. Fry spoonfuls of this mixture in hot oil for about 4 minutes until golden brown on all sides. 3. Coat these balls with a mixture of sugar and cinnamon in a re-sealable bag. 4. Serve.

38

Cinnamon Sugar Cake Ball

Cocoa

Prep Time: 15 mins

Cake Pops

Total Time: 2 hrs Servings per Recipe: 58 Calories 203 kcal Carbohydrates 25.3 g Cholesterol 19 mg Fat 12.1 g Protein 2.4 g Sodium 89 mg

Ingredients

Directions

Fudge: 3/4 C. Ghirardelli unsweetened cocoa powder 2 C. all-purpose flour 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1 3/4 C. sugar 1 C. butter or margarine, softened 2 tsps vanilla 2 large eggs 1 1/3 C. milk Topping: 6 tbsps butter, softened 2 2/3 C. powdered sugar 1/2 C. Ghirardelli Unsweetened Cocoa 1/3 C. milk 1/2 tsp vanilla extract Cake Pops: 5 C. Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips 2 tbsps shortening 58 round paper lollipop or wooden craft sticks 2/3 C. Ghirardelli Classic White Baking Chips

1. Set your oven at 350 degrees F before doing anything else. 2. Add eggs (one at a time) into a mixture of cream cheese and sugar before adding vanilla. Mix everything thoroughly using an electric mixer at medium high heat for about 4 minutes.Pour this into a pan for baking. Bake this in the preheated oven for about 35 minutes. 3. Combine some finely beaten butter and a mixture of sugar and cocoa very thoroughly before adding vanilla.Now freeze balls made from a mixture of the frosting and crumbled cake for about 30 minutes. Use a tbsp to form balls and place them on some wax paper before freezing. 4. Now dip these cake pops in some melted Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips and 1/4 tsp of the shortening and freeze it for 30 minutes before dipping it again by melting down the remaining of bittersweet chocolate and shortening. 5. When the bittersweet chocolate is set, pour melted white chocolate over these pops. 6. Refrigerate for at least an hour before serving. Serve with sticks.

Cocoa Cake Pops

39

PECAN

Cake Ball

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 48 Calories 86 kcal Carbohydrates 8.6 g Cholesterol 10 mg Fat 5.5 g Protein 0.7 g Sodium 27 mg

Ingredients 1 C. butter, softened 1 C. confectioners' sugar 1 tsp vanilla extract 2 C. cake flour

1 C. chopped pecans 1/2 C. confectioners' sugar for rolling

Directions 1. Set your oven at 325 degrees before doing anything else. 2. Stir in cake flour and pecans into a mixture of butter, vanilla and confectioners’ sugar before making inch balls out of it and placing these balls on cookie sheets. 3. Bake this in the preheated oven for about 15 minutes. 4. Cool it down and sprinkle some confectioners’ sugar. 5. Serve.

42

Pecan Cake Ball

Vanilla

Lemon Cake Balls

Prep Time: 15 mins Total Time: 2 hrs Servings per Recipe: 8 Calories 97 kcal Carbohydrates 17.4 g Cholesterol 12 mg Fat 2.6 g Protein 1.3 g Sodium 36 mg

Ingredients 1 1/2 C. white sugar 1/2 C. shortening 3 eggs 1/2 tsp vanilla extract 1/2 C. milk 1 tsp lemon extract 3 C. all-purpose flour

3 tsps baking powder 1 pinch salt 2 C. confectioners' sugar 3 tbsps water 1 tsp lemon extract

Directions 1. Set your oven at 350 degrees before doing anything else. 2. Stir in eggs (one at a time), lemon extract, milk and vanilla into a mixture of white sugar and shortening before stirring in another mixture of flour, baking powder and salt. 3. Mix thoroughly before placing spoonfuls of this mixture on a baking dish. 4. Bake in the preheated oven for about 10 minutes. 5. Spread a finely beaten mixture of confectioners’ sugar, lemon extract and water over cooled cookies. 6. Serve.

Vanilla Lemon Cake Balls

43

LEMON

Potato Coconut Cake Ball

Prep Time: 10 mins Total Time: 2 hrs Servings per Recipe: 24 Calories 71 kcal Carbohydrates 13.3 g Cholesterol < 1 mg Fat 1.8 g Protein 0.6 g Sodium 45 mg

Ingredients 1 1/4 C. mashed potatoes 1 1/4 C. confectioners' sugar 2 tbsps unsweetened cocoa powder 1/4 C. lemon juice 2 tbsps rum flavored extract 1/2 C. raisins

1 1/4 C. flaked coconut 1 tsp lemon zest 1/4 C. flaked coconut

Directions 1. Combine raisins, lemon juice and rum extract very thoroughly before adding this to a mixture of mashed potatoes, confectioners’ sugar, coconut, lemon zest and cocoa. 2. Form small balls from this mixture and refrigerate for up to two days. 3. Serve.

44

Lemon Potato Coconut Cake Ball

Yellow

Vanilla Cake Pop

Prep Time: 30 mins Total Time: 2 hrs 15 mins Servings per Recipe: 30 Calories 291 kcal Carbohydrates 35.4 g Cholesterol 24 mg Fat 16 g Protein 2.8 g Sodium 150 mg

Ingredients 1 (15.25 oz.) package yellow cake mix 1 C. water 3 eggs 1/2 C. vegetable oil 1 (16 oz.) container prepared vanilla frosting 1/4 C. multicolored candy sprinkles, or as needed(optional)

1 (24 oz.) package vanilla almond bark, or as needed 1 package paper lollipop sticks 1 12x12-inch block of Styrofoam

Directions 1. Set your oven at 350 degrees before doing anything else. 2. Combine cake mix, vegetable oil and eggs with an electric mixer at low speed for 1 minute and at high speed for 2 minutes. 3. Transfer this mixture to a baking pan. 4. Bake in the preheated oven for about 30 minutes. 5. Cool it down for 10 minutes. Crumble and mix with vanilla frosting. 6. Freeze small balls made from the mixture of crumbled cake and vanilla frosting for 15 minutes before dipping it into melted vanilla almond bark using a lollipop stick inserted in the cake pop. 7. Coat evenly. 8. Coat these cake pops with sprinkles for garnishing purposes. 9. Serve.

Yellow Vanilla Cake Pop

45

COCOA

Coffee Cake Pop

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 10 Calories 123 kcal Carbohydrates 18.4 g Cholesterol 19 mg Fat 5g Protein 2.1 g Sodium 147 mg

Ingredients 3/4 C. all-purpose flour 1/2 C. white sugar 3 tbsps unsweetened cocoa powder 1/2 tsp baking soda 1/4 tsp baking powder 1/4 tsp salt

1/4 C. buttermilk 3 tbsps vegetable oil 1 egg 1/2 tsp vanilla extract 1/4 C. freshly brewed hot coffee

Directions 1. Combine flour, sugar, vegetable oil, cocoa, baking soda, baking powder, salt buttermilk, egg, vanilla extract using an electric mixer before stirring in coffee. 2. Fill each section of a cake pop maker with one tbsp of this mixture. 3. Bake this in a preheated oven for about 4 minutes at 350 degrees. Make sure that a toothpick inserted into the mix comes out clean. 4. Serve.

46

Cocoa Coffee Cake Pop

Natural

Double Chocolate Cake Ball

Prep Time: 40 mins Total Time: 1 hr 35 mins Servings per Recipe: 30 Calories 135 kcal Carbohydrates 21 g Cholesterol 11 mg Fat 5.4 g Protein 1.5 g Sodium 125 mg

Ingredients 1 (18.25 oz.) package natural cake mix 2 large eggs 1 C. low-fat milk 1 tsp vanilla extract 1 (16 oz.) package chocolate frosting

3 oz. chopped semisweet chocolate 1 tbsp natural shortening

Directions 1. Set your oven at 350 degrees before doing anything else. 2. Combine cake mix, vanilla extract, milk and eggs with an electric mixer at low speed for 1 minute and at high speed for 2 minutes. 3. Transfer this mixture to the pan. 4. Bake in the preheated oven for about 40 minutes. 5. Cool it down for 10 minutes. 6. Make small balls from a mixture of crumbled cake and frosting before dipping them into a melted mixture of chopped chocolate and shortening using a toothpick. 7. Serve.

Natural Double Chocolate Cake Ball

47

MULTICOLORED

Candy Cake Pop

Prep Time: 30 mins Total Time: 1 hr 40 mins Servings per Recipe: 24 Calories 131 kcal Carbohydrates 14.5 g Cholesterol 4 mg Fat 7.6 g Protein 1.7 g Sodium 57 mg

Ingredients 1 (12 oz.) package colored candy coating melts, divided 24 plain doughnut holes 24 lollipop sticks

1 tbsp multicolored candy sprinkles (jimmies), as desired

Directions 1. Melt down candy melts in a microwave by heating it for 30 seconds before stirring in candy coating and heating again for 30 seconds until melted. 2. Make a hole using a lollipop stick in your doughnut holes before dipping the stick in the coating and inserting it back into the hole. 3. Place everything in the refrigerator for one hour to get it firm. 4. Now dip these pops in the melted candy coating dots and sprinkle some colored candy sprinkles over it. 5. Refrigerate for another hour to give a firm look. 6. Serve.

48

Multicolored Candy Cake Pop

Easy

Doughnuts of Buttermilk

Prep Time: 20 mins Total Time: 25 mins Servings per Recipe: 36 Calories 172 kcal Carbohydrates 30 g Cholesterol 18 mg Fat 4.7 g Protein 2.7 g Sodium 189 mg

Ingredients 2 cups vegetable oil for frying Doughnuts: 2 cups buttermilk 1 cup white sugar 2 large eggs, beaten 5 cups sifted all-purpose flour 2 tsps baking soda 1 tsp baking powder 1 tsp salt 1 tsp ground nutmeg

1/4 tsp ground cinnamon 1/2 cup melted butter Glaze: 3 cups confectioners' sugar 1 tbsp margarine, softened (optional) 1/2 tsp vanilla extract 2 tbsps milk, or as needed

Directions 1. 2. 3. 4. 5. 6. 7.

Get a deep fryer. Set oil to 375 degrees. Get a bowl mix the following ingredients: eggs, buttermilk, and white sugar. Get a 2nd bowl to mix: cinnamon, flour, nutmeg, baking soda, salt, and baking powder. Mix both bowls with butter and form dough. Add flour to a countertop for rolling the dough. Roll dough to a thickness of 1/4 of an inch cut with doughnut cutter. Get another bowl to make glaze: vanilla extract, sugar, and margarine. Slowly add milk to make a glaze. 8. Fry doughnuts in batches for 1 min per side. 9. Remove from oil and drain excess. 10. Cover each doughnut with glaze. 11. Enjoy.

Easy Doughnuts of Buttermilk

49

EASY

Classical Doughnut I

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 8 Calories 366 kcal Carbohydrates 30.1 g Cholesterol < 1 mg Fat 26.8 g Protein 2.3 g Sodium 350 mg

Ingredients 2 quarts oil for deep frying 1 (10 ounce) can refrigerated buttermilk biscuit dough

1 cup confectioners' sugar

Directions 1. 2. 3. 4. 5.

52

Get a fryer set to 375 degrees F with oil in it. Grab biscuit mix and take them apart. Create a hole in each biscuit. Put biscuits in deep fryer. Fry until golden. Remove from oil. Remove excess oils with paper towels. Get a container or bag. Add sugar. Place one doughnut into the sugar. Cover and shake to coat.

Easy Classical Doughnut I

Classical

Doughnuts of Applesauce I

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 24 Calories 190 kcal Carbohydrates 24.7 g Cholesterol 18 mg Fat 9g Protein 2.9 g Sodium 172 mg

Ingredients 2 quarts oil for deep frying 3/4 cup white sugar 2 tbsps butter, softened 2 eggs 3/4 cup applesauce 4 cups sifted all-purpose flour 2 tsps baking powder 1 tsp salt

1/2 tsp baking soda 1/2 tsp ground mace 1/2 tsp ground cinnamon 1/2 cup buttermilk 1/4 cup confectioners' sugar for dusting

Directions 1. 2. 3. 4. 5. 6. 7. 8.

Get a deep fryer. Set oil to 375 degrees. Get a bowl, mix: applesauce, sugar, eggs, and butter. Get 2nd bowl, mix: cinnamon, flour, mace, baking powder, baking soda, and salt Combine both bowls and stir in buttermilk to make dough. Add flour to a countertop for rolling out the dough. Roll dough to a thickness of 1/4 of an inch. Cut with doughnut cutter. Fry doughnuts in batches for 1 min per side. Remove from oil and drain excess.

Classical Doughnuts of Applesauce I

53

CLASSICAL

Herman Doughnuts I

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 12 Calories 289 kcal Carbohydrates 26.1 g Cholesterol 32 mg Fat 19.1 g Protein 3.5 g Sodium 218 mg

Ingredients 8 cups vegetable oil (for frying) 3 tbsps shortening 1/2 cup white sugar 2 eggs, beaten 1 cup Herman Sourdough Starter 1/2 cup milk

2 cups all-purpose flour 1 tsp baking soda 1/2 tsp salt 1/4 tsp ground nutmeg 2 tbsps confectioners' sugar

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

54

Get a bowl, mix: sugar and shortening, milk and Herman starter (make a cream). Get a 2nd bowl, mix: nutmeg, flour, and baking soda. Combine both bowls, knead, to form dough. Add flour to a countertop for rolling out the dough. Roll dough to a thickness of 1/4 of an inch cut with doughnut cutter. Let doughnuts sit for 1 hour while covered to rise. Get a deep fryer. Set oil to 375 degrees. Fry doughnuts in batches for 1 min per side. Remove from oil. Drain excess. Enjoy.

Classical Herman Doughnuts I

Doughnuts

In Poland

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 36 Calories 218 kcal Carbohydrates 28 g Cholesterol 30 mg Fat 9.9 g Protein 4g Sodium 54 mg

Ingredients 1 (0.6 ounce) cake compressed fresh yeast 3 tbsps warm water (110 degrees F/45 degrees C) 1 tsp white sugar 3 cups milk 3/4 cup margarine 5 egg yolks 3/4 cup white sugar

8 cups all-purpose flour 8 cups shortening for frying 1/4 cup white sugar

Directions 1. Get a bowl, mix into a paste: 1 tsp of sugar, water, and yeast. Set aside and let it rise. 2. Get a pan heat and stir milk and margarine. Set aside. 3. Get a bowl, mix until foamy: 3/4 cup of sugar and egg yolks (mix these until they are smooth first), and milk and margarine mixture. 4. Combine foamy mixture with yeast mixture while slowly adding flour, to make soft dough. 5. Let dough double in size. 6. Use dough to make as many balls as possible. Set aside and let them double in size. 7. Fry balls in 375 degree shortening until golden on all sides. 8. Let everything drain. Cover in sugar. 9. Enjoy.

Doughnuts In Poland

55

DOUGHNUTS

In Canada

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 36 Calories 0 mg Carbohydrates 23.3 g Cholesterol 0 mg Fat 1.9 g Protein 3.4 g Sodium 66 mg

Ingredients 1 tbsp white sugar 1/2 cup warm water (110 degrees F/45 degrees C) 1 tbsp active dry yeast 1/4 cup vegetable oil 2 1/3 cups warm water (110 degrees F/45 degrees C) 1 tsp salt 4 tbsps white sugar

4 cups all-purpose flour 4 cups whole wheat flour 1 tbsp lemon juice 3 tbsps white sugar 1 tsp ground cinnamon

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

56

Get a bowl, mix: 1/2 cup of warm water, and one tbsp of yeast and sugar. Set aside. Get a bowl, mix: 4 tbsps of sugar, oil, salt, 2 and 1/3 cups of water. Mix everything together with yeast and flour, form dough. Get another bowl, add butter, and coat dough with butter. Cover container. Let dough rise for 1.5 hours. Remove pieces of dough. Form egg like shapes. Flatten to make ovals. Fry ovals in 350 degrees until completely golden. Take out of oil and remove any excess. Coat with lemon juice, white sugar, and cinnamon. Enjoy.

Doughnuts In Canada

Super Simple

Doughnuts with Jelly

Prep Time: 30 mins Total Time: 2 hrs 35 mins Servings per Recipe: 36 Calories 232 kcal Carbohydrates 32.5 g Cholesterol 9 mg Fat 9.6 g Protein 3.9 g Sodium 124 mg

Ingredients 1 cup warm milk (110 degrees F/45 degrees C) 1/3 cup water 1 egg, beaten 3 tbsps margarine, melted 3/4 cup white sugar 4 1/2 cups bread flour 1 tsp salt

1 1/2 tsps ground nutmeg 1 tbsp active dry yeast 3/4 cup any flavor fruit jam 2 quarts vegetable oil for frying

Directions 1. Get a bread machine, add: yeast, milk, nutmeg, beaten egg, water, salt, melted butter, bread flour, and sugar. 2. Set machine to dough setting. Let it work. 3. Place dough on a floured surface. Let it sit for 13 mins. 4. Flatten dough to a ¼ inch thick sheet. 5. Use a cutter to form 2 inch pieces. 6. Separate pieces into two sets. 7. Add half tsp of jam to half. 8. Wet the outside edge of each jam cutout with cold water and cover them with the other cutouts that do not have any jam. Pinch edges to seal. 9. Set aside and let them rise for 45 mins to 1 hour. 10. Fry in 375 degrees. Until completely golden. 11. Add some sugar coating. 12. Enjoy.

Super Simple Doughnuts with Jelly

57

A PIE

of Peanut Butter and Nutella

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 48 Calories 52 kcal Carbohydrates 5.2 g Cholesterol 7 mg Fat 3g Protein 1.5 g Sodium 53 mg

Ingredients 8 ounces reduced-fat cream cheese, softened 1/2 cup peanut butter 1/2 cup chocolate-hazelnut spread (such as Nutella®) 1/4 cup agave syrup

1/4 cup honey 1 egg 1 tsp vanilla extract 1/2 tsp baking soda 1/4 tsp sea salt

Directions 1. At first, preheat your oven to 350 degrees F before doing anything else. 2. Whisk cream cheese, chocolate-hazelnut spread, honey, egg, peanut butter, vanilla extract, baking soda, agave syrup and sea salt in a bowl very thoroughly until you see that a dough is formed. 3. Drop this dough into the baking dish with the help of a spoon. 4. Now bake this in the preheated oven for about 12 minutes. 5. Let it cool for three minutes before serving. 6. Enjoy.

58

A Pie of Peanut Butter and Nutella

A Peanut Butter

and Chocolate Pie Which Requires No Baking

Prep Time: 15 mins Total Time: 4 hrs 30 mins Servings per Recipe: 4 Calories 894 kcal Carbohydrates 60.7 g Cholesterol 121 mg Fat 68.7 g Protein 15.7 g Sodium 505 mg

Ingredients 3/4 cup chocolate-hazelnut spread (such as Nutella®) 1 (9 inch) prepared graham cracker crust 1 3/4 cups heavy whipping cream 3/4 cup peanut butter

1/2 cup cream cheese, softened 1/4 cup sweetened condensed milk

Directions 1. Refrigerate graham cracker crust for about 30 minutes after spreading chocolate hazelnut over it. 2. With the help of an electric mixer, beat cream until you see that the required smoothness is achieved before transferring it to a bowl and setting it aside for later use. 3. Whish peanut butter, condensed milk and cream cheese together in a bowl until you see that the required smoothness is achieved before adding the remaining whipped cream. 4. Also add some whipped cream over it before refrigerating it for at least four full hours.

A Peanut Butter and Chocolate Pie Which Requires No Baking

59

GRILLED

Pineapple Enhanced

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 246 kcal Carbohydrates 28.5 g Cholesterol 1 mg Fat 14.3 g Protein 4g Sodium 37 mg

Ingredients 1/2 cup chocolate-hazelnut spread (such as Nutella®) 1/4 cup milk 1/2 fresh pineapple, peeled and cored

1/4 cup walnuts

Directions 1. At first you need to set a grill to medium heat and put some oil before starting anything else. 2. Heat up the mixture of chocolate hazelnut spread and milk in a saucepan until you see that the spread has melted. 3. Cook pineapple on the preheated grill for about 5 minutes on each side before pouring the chocolate mixture over it in a serving dish. 4. Serve.

62

Grilled Pineapple Enhanced

Hazelnut Roll

Prep Time: 45 mins Total Time: 1 hr 10 mins Servings per Recipe: 12 Calories 350 kcal Carbohydrates 44.8 g Cholesterol 32 mg Fat 16.1 g Protein 7.7 g Sodium 367 mg

Ingredients Rolls: 3 cups bread flour 1 cup milk 5 tbsps white sugar 1/4 cup butter, melted 1 egg 2 1/4 tsps instant yeast 1 1/2 tsps salt

Filling: 2 tbsps butter, softened 1 cup chocolate-hazelnut spread (such as Nutella®) 1/2 cup coarsely chopped hazelnuts

Directions 1. At first, preheat your oven to 350 degrees F before doing anything else. 2. Add a mixture of bread flour, salt, milk, melted butter, yeast, white sugar and eggs into the bread machine, and start it after selecting the dough cycle. 3. Roll this dough over a floured surface into large sized rectangles before adding butter and chocolate hazelnut spread over it. 4. Add some hazelnuts and then roll it around the filling before cutting into 12 even sized parts. 5. Place them in the baking dish. 6. Now bake this in the preheated oven for about 25 minutes.

Hazelnut Roll

63

SUPER EASY

Peanut Butter Cups

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 12 Calories 231 kcal Carbohydrates 13.7 g Cholesterol 0 mg Fat 19.1 g Protein 5.4 g Sodium 91 mg

Ingredients Peanut Butter Layer: 3/4 cup peanut butter 2 tbsps coconut oil, melted 1 tbsp raw honey Chocolate Layer: 1/2 cup chocolate-hazelnut spread (such as Nutella®), or more to taste

1/4 cup raw cocoa powder 1/4 cup coconut oil, melted 1 tbsp raw honey 1 tbsp peanut butter 1 packet stevia powder

Directions 1. Mix 3/4 cup peanut butter, 1 tbsp honey and 2 tbsps coconut oil in a medium sized bowl, and in a separate bowl, combine chocolate hazelnut spread, 1/4 cup coconut oil, 1 tbsp honey, 1 tbsp peanut butter, cocoa powder and stevia powder. 2. Pour peanut butter mixture into muffin cups of your choice before topping each cup with the chocolate mixture. 3. Refrigerate or freeze before serving.

64

Super Easy Peanut Butter Cups

Nutella

Chow-Chow

Prep Time: 10 mins Total Time: 15 mins Servings per Recipe: 8 Calories 233 kcal Carbohydrates 41.4 g Cholesterol 0 mg Fat 8.3 g Protein 2.3 g Sodium 150 mg

Ingredients 1 (11 ounce) package milk chocolate chips 1/2 cup chocolate-hazelnut spread (such as Nutella®) 8 cups bite-size corn square cereal (such as Corn Chex®)

1 1/2 cups confectioners' sugar

Directions 1. Melt down a mixture of chocolate hazelnut spread and chocolate chips over high heat before adding cereal and mixing it thoroughly. 2. Now transfer this cereal mixture to a bag and shake it well after adding confectioners’ sugar into it. 3. Transfer this chow-chow to a container that is airtight. 4. Enjoy your chow-chow. 5. NOTE: Chow-chow should be thought of as a popcorn replacement.

Nutella Chow-Chow

65

A PIZZA

Topped with Bananas and Nutella

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 4 Calories 249 kcal Carbohydrates 36 g Cholesterol 0 mg Fat 10.6 g Protein 4g Sodium 158 mg

Ingredients 1/2 cup chocolate-hazelnut spread (such as Nutella®), or to taste 1 large tortilla 1 banana, cut into 1/4-inch-thick slices

Directions 1. Put hazelnut chocolate spread over a tortilla evenly before spreading banana slices on top of it. 2. Cook tortilla over high heat for about 5 minutes or until you see that it is crispy. 3. Allow it to cool for four minutes before cutting it into four equal slices. 4. Serve.

66

A Pizza Topped with Bananas and Nutella

French Toast Enhanced

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 2 Calories 563 kcal Carbohydrates 63.1 g Cholesterol 219 mg Fat 28 g Protein 13.9 g Sodium 552 mg

Ingredients 1/4 cup chocolate-hazelnut spread (such as Nutella®) 4 slices bread 1 banana, sliced 1/4 cup chocolate milk

2 eggs, beaten 1 tbsp vanilla extract 1/2 tsp ground cinnamon 2 tbsps butter

Directions 1. Put chocolate hazelnut spread on one side of two bread slices before topping them with banana slices. 2. Place the remaining bread slices on top to form two sandwiches. 3. Mix cinnamon, chocolate milk, vanilla extract and eggs in a medium sized bowl and dip those sandwiches in it completely to get completely coated. 4. Cook these sandwiches over low heat in hot butter for about 6 minutes each side. 5. Serve.

French Toast Enhanced

67

EASY

Hazelnut Cookies

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 12 Calories 237 kcal Carbohydrates 22.3 g Cholesterol 0 mg Fat 15.6 g Protein 3.3 g Sodium 70 mg

Ingredients 1 sheet frozen puff pastry, thawed 1 cup chocolate-hazelnut spread (such as Nutella®)

1/3 cup finely chopped, roasted hazelnuts

Directions 1. Put chocolate hazelnut spread and hazelnuts evenly over puff pastry. 2. Take the long edge and roll it around the filling until you reach the middle, and do the same with the other long edge to meet the first roll in the middle. 3. Refrigerate it for at least thirty minutes before you do anything else. 4. Set your oven at 450 degrees F. 5. Take out the pastry and cut it into slices that are ¾ inch approx. 6. Put these slices in the preheated oven over baking sheet and bake it for 7 minutes before turning it and baking it for another 5 minutes. 7. Serve.

68

Easy Hazelnut Cookies

Mug Cake Nutella I

Prep Time: 5 mins Total Time: 12 mins Servings per Recipe: 1 Calories 450 kcal Carbohydrates 65.8 g Cholesterol 0 mg Fat 18 g Protein 9.9 g Sodium 203 mg

Ingredients 2 tbsps all-purpose flour 2 tbsps coconut flour 1 tbsp cocoa powder 1/4 tsp baking powder 3 1/2 tbsps almond milk, divided

1/2 tsp vanilla extract 3 tbsps chocolate-hazelnut spread (such as Nutella®)

Directions 1. Combine coconut flour, cocoa powder, all-purpose flour and baking powder in a medium sized bowl before adding 3 tbsps almond milk, Nutella®, vanilla extract and 1/2 tbsp milk one by one into the flour mixture, while stirring continuously in that time. 2. Pour this mixture into a mug and cook this in the microwave for about one minutes before letting it stand as it is for five seconds and cooking it again for 30 seconds more in the microwave oven. 3. Let it cool before serving.

Mug Cake Nutella I

69

ORANGE, BLUEBERRY,

Strawberry, Layered Cake

Prep Time: 10 mins Total Time: 2 hrs Servings per Recipe: 14 Calories 633 kcal Fat 24 g Carbohydrates 98.4g Protein 9.5 g Cholesterol 29 mg Sodium 537 mg

Ingredients 2 (8 or 9 inch) white cake layers, baked and cooled 2 pints fresh strawberries 1/4 C. white sugar 1 pint fresh blueberries 2 bananas 1/4 C. orange juice

1 (3.5 oz.) package instant vanilla pudding mix 2 C. milk 1 C. heavy whipping cream 1/4 C. blanched slivered almonds 12 maraschino cherries

Directions 1. Take your cake and it into cubes or small bite sized pieces. 2. Coat your strawberries with sugar after slicing them. Then coat your bananas with orange juice after slicing them as well. 3. Get a bowl and combine: milk and pudding mix. 4. Get a 2nd big bowl or trifle dish and layer: half of your cake, half of your berries (strawberries and blueberries), half of your bananas, and half of your pudding. Continue for all of the ingredients 5. Get a 3rd bowl and mix cream until stiff. 6. Layer the whip cream on top of the contents of the 2nd dish. 7. Finally top everything with some almonds and the cherries. 8. Enjoy.

72

Orange, Blueberry, Strawberry, Layered Cake

Sour Kiwi,

Pineapple Layered Cake

Prep Time: 30 mins Total Time: 30 mins Servings per Recipe: 15 Calories 231 kcal Fat 7.4 g Carbohydrates 38.4g Protein 2.5 g Cholesterol 7 mg Sodium 270 mg

Ingredients 1 (12 oz.) container frozen whipped topping, thawed 1 (8 oz.) container sour cream 1 (9 inch) angel food cake 1 (3.4 oz.) package instant vanilla pudding mix 3 kiwis, peeled and sliced

1 pint fresh strawberries, sliced 3 bananas, peeled and sliced 1 (15 oz.) can crushed pineapple, drained 1 sprig fresh mint

Directions 1. Get a bowl, mix: whipped topping, pudding mix, and sour cream. 2. Divide your cake into three pieces. Then place a layer of strawberry and kiwi pieces in a bowl or trifle container. Now put a layer of cake and one third of your banana and pineapple, and finally one third of your whipped topping. 3. Continue for all of the ingredients. Top everything with some more berries and finally some mint. 4. Enjoy chilled.

Sour Kiwi, Pineapple Layered Cake

73

VANILLA

Raspberry Layered Cake

Prep Time: 30 mins Total Time: 1 hr 30 mins Servings per Recipe: 12 Calories 432 kcal Fat 23.5 g Carbohydrates 51.7g Protein 4.6 g Cholesterol 86 mg Sodium 305 mg

Ingredients 1/2 C. margarine 1/2 C. white sugar 2 eggs 1 3/4 C. all-purpose flour 1/2 tsp baking powder 1/2 tsp salt 1 pint heavy cream 1/4 C. white sugar 1 tsp vanilla extract 1 (4.6 oz.) package non-instant vanilla pudding mix

1 (8 oz.) jar seedless raspberry jam 1/2 C. sherry 4 fresh peaches - peeled, pitted, and sliced 1 pint fresh strawberries, rinsed and sliced 1 pint blueberries

Directions 1. Coat a cake pan with oil and then set your oven to 350 degrees before doing anything else. 2. Get a bowl, mix: half a C. of sugar, margarine, and eggs (one by one). Then add: salt, baking powder, and flour. Put everything in your cake pan. 3. Cook the cake in the oven for 25 mins. After the cake has cooled divide it into bite sized chunks 1 in. in width. 4. Get a 2nd bowl, mix the following until stiff: vanilla, cream, and one fourth C. of sugar. Now make your pudding according to its instructions and put everything to the side. 5. Layer the bottom of a glass bowl or trifle dish with cake pieces that have a topping of jam. Then half of the following: blueberries, strawberries, peaches, and pudding. Finally put one third of the whipped cream. Continue the layering process until all ingredients are used. 6. Let the contents get cold in the fridge before serving. 7. Enjoy. 74

Vanilla Raspberry Layered Cake

Chocolate Chocolate

Chocolate Brownie Layered Cake

Prep Time: 30 mins Total Time: 8 hrs 55 mins Servings per Recipe: 12 Calories 488 kcal Fat 18.8 g Carbohydrates 73.7g Protein 4.8 g Cholesterol 12 mg Sodium 314 mg

Ingredients 1 (19.8 oz.) package brownie mix 1 (3.9 oz.) package instant chocolate pudding mix 1/2 C. water 1 (14 oz.) can sweetened condensed milk 1 (8 oz.) container frozen whipped topping, thawed

1 (12 oz.) container frozen whipped topping, thawed 1 (1.5 oz.) bar chocolate candy

Directions 1. 2. 3. 4.

Make your brownies by following the directions on the box. Then cut them into rectangles or squares. Get a bowl, mix: condensed milk, 8 ounces whipped topping, pudding mix, and water. Layer half of the following in your trifle container: brownies, pudding mix, and half of the whipped topping. 5. Continue until all ingredients used up. 6. Chill the contents in the fridge overnight. 7. Enjoy.

Chocolate Chocolate Chocolate Brownie Layered Cake

75

CREAM CHEESE,

Blueberry, Layered Cake

Prep Time: 15 mins Total Time: 4 hrs 15 mins Servings per Recipe: 10 Calories 450 kcal Fat 19.9 g Carbohydrates 63.6g Protein 5.3 g Cholesterol 27 mg Sodium 346 mg

Ingredients 1 (10 inch) angel food cake 1 (8 oz.) package cream cheese 1 C. milk 1 (16 oz.) package frozen whipped topping, thawed

1 (21 oz.) can blueberry pie filling 1/2 C. confectioners' sugar 1/2 tsp vanilla extract

Directions 1. Get a bowl, mix: milk, confectioner's sugar, vanilla, and cream cheese. 2. Cut your angel cake into squares. Layer the pieces in either a casserole dish or a trifle container. 3. Cover the contents with your cream cheese mix. Then add a final layering of blueberries. 4. Let the trifle sit in the fridge overnight. 5. Enjoy.

76

Cream Cheese, Blueberry, Layered Cake

Double

Lemon Strawberry Layered Cake

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 20 Calories 291 kcal Fat 18.4 g Carbohydrates 30.2g Protein 3.1 g Cholesterol 67 mg Sodium 283 mg

Ingredients 2 C. heavy whipping cream 2 C. milk 2 (3.4 oz.) packages instant lemon pudding mix 2 tbsps lemon juice 2 C. heavy whipping cream 3/4 C. confectioners' sugar

1 dash vanilla extract 1 (9 inch) angel food cake, cubed 3 C. sliced fresh strawberries 2 C. fresh blueberries

Directions 1. Get a bowl, combine evenly: lemon juice, 2 C. whipped cream, pudding mix, and milk. 2. Chill the contents in the fridge for 1 hr. 3. Get a 2nd bowl, combine until peaks form: whisked eggs, vanilla extract, and confectioner’s sugar. 4. Layer half of the following in your trifle container or glass dish: angel cake, pudding mix, blueberries, strawberries, and whipped cream. Continue for all of the ingredients. 5. Chill in the fridge for at 2 hrs. 6. Enjoy.

Double Lemon Strawberry Layered Cake

77

PEANUT BUTTER

Candy Layered Cake

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 16 Calories 337 kcal Fat 16.9 g Carbohydrates 45.4g Protein 3.1 g Cholesterol 66 mg Sodium 243 mg

Ingredients 2 C. confectioners' sugar 1/2 C. butter, softened 4 egg yolks 1 (16 oz.) package frozen whipped topping, thawed 1 (9 inch) prepared angel food cake, torn into bite-size pieces, divided

4 (2.1 oz.) bars chocolate-covered crispy peanut butter candy (such as Butterfinger(R)), crushed, or more to taste

Directions 1. Get a bowl, mix evenly: egg yolks, whipped topping, butter, and confectioner's sugar. 2. Get your trifle dish and layer half of the following: angel cake, whipped topping mix, and candy. Continue for all of the ingredients. 3. Place the trifle in the fridge for at least 2 hrs. 4. Enjoy.

78

Peanut Butter Candy Layered Cake

Brownies, Cookies, and Pudding Layered Cake

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 24 Calories 275 kcal Fat 14.7 g Carbohydrates 33g Protein 3.5 g Cholesterol 26 mg Sodium 212 mg

Ingredients 1 (20 oz.) package fudge brownie mix 1/2 C. vegetable oil 1/4 C. water 3 eggs 1 (5.9 oz.) package instant chocolate pudding mix 3 C. milk

1 (16 oz.) container frozen whipped topping, thawed 10 chocolate sandwich cookies, crushed

Directions 1. Cook your brownies in line with the instructions on its box. Cool the brownies after they are done and then cut them into rectangles or squares. 2. Get a bowl, combine: milk, and pudding mix. Set the mix to the side to increase in thickness. 3. Now layer half the following in your trifle container: brownies, pudding mix, and whipped topping. Continue for all of the ingredients. Then garnish with a final layering of crumbled cookies. 4. Enjoy.

Brownies, Cookies, and Pudding Layered Cake

79

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