Dessert

Super flavorful and super delicious, this recipe can be made using fresh or canned peaches and is one to enjoy all year round.

This classic Peach Cobbler recipe is not only simple to prepare from scratch, but it can also be made with fresh or canned peaches, allowing you to enjoy it all year long! This recipe brings back fond memories of childhood. It was one of my mother’s favorite family recipes, and we always loved having this.

My mother’s ultimate secret was butter.. Loads of it! And that has been my same secret as I whip up this delicious goodness for my family whenever we want to have a good time. I have a particular bias towards this recipe. But when you get a taste of it, you’ll know that my bias is totally justified.

Ingredients

4 cups fresh peaches, peeled, cored and sliced

¾ cup granulated sugar

¼ teaspoon salt

For the batter:

6 tablespoons butter

1 cup all-purpose flour

1 cup granulated sugar

2 teaspoons baking powder

¼ teaspoon salt

¾ cup milk

Ground cinnamon

How to make

Step 1:

In a saucepan, add the sliced peaches, sugar, and salt and whisk to incorporate. Cook for a few minutes over medium heat, until the sugar has dissolved and the peaches have released their juices. Remove the pan from the heat and set it aside. (Skip this step and move to the next if using canned peaches).

Step 2:

Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). In a 9×13-inch baking dish, slice the butter into small pieces. Allow the butter to melt in the pan while the oven is preheating. Remove the skillet from the oven after the cheese has melted.

Step 3:

Combine the flour, sugar, baking powder, and salt in a large mixing bowl. Stir in the milk until it is completely mixed. Pour the ingredients into the pan and spread it evenly over the melted butter.

Step 4:

Pour the peach juice and peaches over the batter. Cinnamon should be generously sprinkled on top.

Step 5:

Bake at 350 degrees for about 38-40 minutes. Serve warm, with a scoop of ice cream, if desired

Funnel cake bites is a crunchy bite recipe of fried dough, which is very easy to prepare. It’s an excellent option as a side dish or as an appetizer.

Funnel cake bites recipe is very easy to make, causing no stress or messiness. They are common state fair snacks that can be prepared at home. This recipe is usually covered in powdered sugar and a dipping sauce to give you the best taste.

I’m not sure I’ll ever be able to bake them without thinking of Summer. They scream carnival rides, flip flops, and summer nights spent with friends. When you start cooking this recipe, I’m sure you’ll feel the same way.

I recall being giddy with delight when I saw the funnel cake truck at the summer carnival. It was without a doubt my favorite part! It would never have occurred to me that I could manufacture this delicacy at home. My kids and husband can’t get enough of it now that I make it on a daily basis!

Ingredients

• 2 cups of milk
• 1 egg
• 2 teaspoons of vanilla
• 2 cups of flour
• pinch of salt
• 1 teaspoon of baking soda
• 2 tablespoons of sugar
• 6 table spoons of butter- Melted

Instructions

1. In a medium size bowl mix your milk, egg, vanilla, and butter together.
2. Then add in your salt, baking soda, and sugar.
3. Slowly fold in flour until batter becomes smooth.
4. Pour your batter mixture into a gallon size Ziplock baggy and set aside for a few minutes.
5. Pour vegetable oil into a frying pan until your oil is about a half inch deep.
6. Turn burner on high heat for about two minutes and then turn down to medium heat.
7. Check your oil by dropping a small drop of batter into oi. If it begins to show bubbles around the edges then it is ready. If not than turn it up a bit again until it is good and hot.
8. Take scissors and cut a small hole into the bottom corner of the baggie. Slowly drizzle batter into 1 to 2 circles and cook until golden brown on the bottom half.
9. Gently flip them over with a slotted metal spatula and cook again until the bottom half is golden brown.
10. Place on paper towels to soak up most of the grease and sprinkle with powdered sugar.
11. Serve with whip cream or fruit to top them off with.

**READER TIP** Jenn had really good luck using a small cookie scoop to measure out and drop in the dough!  Thanks Jenn!

CAUTION- Working with any kind of hot oil can be dangerous. Make sure you take proper precautions when making these. The oil does not need to be on a high heat at all. Just enough to make it warm and keep it warm. 

Looking to up your family dinners with something new and unique? This might be what you’re looking for.

But this is a recipe that also works well any time of the day. Whether you want to have this first thing in the morning as a sweet treat to wake you up, or as a nice little lunch dessert, this is one that shines, and it really gives you the perfect recipe for you to take, no matter where it is that you’re going.

This is one that’s yummy, and it’s also, very easy for you to make.  It’s similar in many cases like a molten lava cake, but without the extra baggage that making one of those can be. pretty sweet, isn’t it?

It’s also sure to get the attention of the people at the potluck, because chances are, you’re going to be one of the few to bring a dish that’s not only super tasty, but also very unique, and a very easy dish to make, which will turn the heads of everyone who is involved in this, and whoever is eating from you as well!

Ingredients:

1 1/2 cup self-rising flour

2 stick butter

3/4 cup milk

1 teaspoon vanilla

1 1/4 cup sugar

CHOCOLATE LAYER

1 cup sugar

2 cup boiling water

6 Tablespoon cocoa powder

Directions

Preheat the oven to 350. Get a glass dish that’s 9×13, and from there, put two butter sticks in there, placing it inside the oven for 5 minutes, or until everything melts.

Put together in a bowl the 1 1.4 cups of the sugar, vanilla, flour, and the milk together into a bowl.

Once everything is melted, take the batter and place this on top of where the butter is. Do not stir any of this together

Take the rest of the sugar and the cocoa, mixing all of this together until it’s incorporated

Put this on top of the butter and batter mixture, but do not stir this together

Finally, take two cups of the water that’s boiling and then, put it on top of that. Do not mix any of this together

Put this in the oven and bake it for up to 45 minutes. Some people like to have a crust that’s golden brown, but others might like to bake it for a bit longer.

Take it out, and once it’s warm enough to dish it out, serve it on a plate. This is a dish that goes really well with ice cream, and it tastes really great!

If you want to take this with you for lunch, or maybe as a little snack, put this inside a microwave-proof container, place this in the microwave for up to a minute, and then, once it’s done, you can take it out, and eat it. This is a dish that’s best warm, so make sure it’s warmed up before you eat it for best results.

This is a very simple recipe, to the point where you just have to use your imagination to make this! It’s pretty cool because it’s a unique way to make cookies without needing a cake mix, or even just using the cake mix to put a nice spin on it.

There are tons of cake mixes to use from with this, but French vanilla really this the spot with this.  With the addition of cream cheese, you’re getting that ooey-gooey taste, and also, you’ll notice it tastes just like a cake.

These are not thin cookies, but big, fat and fluffy, and you can make these in a bunch of unique ways, including just regular cake mix, or even a tasty red velvet cake mix. The combination of ways offers a unique spin on cookies!

Ingredients:

8 ounces cream cheese, temperature of the room

1/4 cup butter, temperature of the room

1 box cake mix (15.25 ounces) you can choose any flavor you want

1 teaspoon vanilla (optional)

1 cup of (flavored chips, candy, nuts, etc.) amounts may differ.

1 big egg

Directions:

Preheat your oven to 375, and take the butter and cream cheese, mixing all of this together.

Next, add in the egg until this is blended

Put the cake mix in slowly, adding a little bit each and every single time.

Add in the cake mix, slowly putting it together until everything is incorporated.

Then, add anything else you’d like inside. Chocolate chips are great, but you can also add in little nuts and candies. You can also add all of these in there, depending on the type of cookie that you wish to make.

When you add it in, continue to stir this until everything is nice and incorporated, and the dough doesn’t look super powdery

Line up everything onto a baking sheet that’s greased up, giving about an inch of space for each of these

Bake these for about 10 minutes, or until the cookies are nice and soft, with browned edges

Pull these out, and then let them sit on a cooling rack for about ten minutes until they’re easy enough to touch

If they seem ready, then you can put these onto a serving plate and then serve it to everyone! Keep in mind that they are best fresh out of the oven, due to the softness of this.

It’s best to use just the cream cheese with this, because it offers a softness, without all of the ingredients that other cookies might offer. If they do need a little more time in the oven, you can keep them in there. if they’re not going to be served right away, leave them in there, just make sure that the oven isn’t on, and the cookies are kept in there before its time to take them out and serve them to everyone that you want to give them to.

They’re great as a dessert, and are wonderful in gift baskets too!

Well, you may not literally marry someone if you have these, but these cookies are so good, so tasty, that you’ll want to step down the aisle with someone after you get a taste of these bad boys.

They’re cookies that are so good, you’ll be on your knees begging for them as well. They’re made with a variety of different ingredients, including chocolate chips, tolled oats, and other ingredients that really help to bring out the charm of this.

This cookie is special, because it isn’t being made just because it tastes good, but it’s also filled with some savory, amazing textures to this that will easily and without fail, have you on your knees begging to have more of these too the moment you get a taste of them.

Ingredients

1 cup butter

1 cup dark brown sugar (may add up to 1/4 cup more if desired)

1⁄2 cup granulated sugar

1 egg

1 egg yolk

1 teaspoon pure vanilla extract

2 cups flour

1 cup uncooked rolled oats

1⁄2 teaspoon baking soda

1⁄2 teaspoon salt

1⁄4 teaspoon ground cinnamon

1 cup white chocolate chips

1 cup chocolate chips (I like dark)

Steps

Get a medium sauce pan and then melt the butter until it’s smooth. From there, take the pan off the heat

Take the dark brown sugar and the granulated sugar, put them in a bowl, and mix it until it’s smooth and incorporated with thee butter. Put it in the fridge, and then let it sit to chill for 10 minutes.

Take it out of the fridge and from there add in the egg yolk, the egg, and finally the vanilla.

Put the oats, the flour, the baking soda, the cinnamon, and half a teaspoon of the salt, placing it in a bowl and mixing it together.

Add in the chocolate chips, both the white and the dark chocolate chips, making sure it’s all properly mixed with the rest of the food that’s in there.

Take a small little part of the batter, rolling this into 24 small or medium balls. You can also use an ice cream scooper to help with the size of this. Take this, and then put it on a light cookie sheet.

Put it in the fridge, and from there let this sit to chill for at least 30 minutes.

Once they’ve chilled, preheat your oven to 325. Once it’s reached the temperature, we take the cookies out of the oven, placing them directly in the oven from the cookie sheet that you have.

Bake this for about 12-14 minutes, or until everything is nice and browned, and that it isn’t dark or burnt. Instead, make sure that everything’s properly cooked.

Take out the cookies, and from there put them on a wire rack to chill until they’re able to be handled. Once that’s done, you can put them out, and then enjoy these amazingly delicious cookies with you and your partner!

If you want to keep them for later, put them in an airtight container to help maintain freshness. Usually, they can last a long time if you don’t have them in a place with air circulation, which is good for people who want to have a tasty cookie on hand, or a cookie that solidifies their special day.

Nougat bars are a great, tasty treat that’s perfect for if you want something that’s really easy to make. It is something that’s fun, and they’re absolutely amazing.

You can make them with three ingredients, or four ingredients, depending on how you want to incorporate it.  You can even make these gluten-free if you want! Plus, it’s super easy to do.

Another great thing about this, is that they’re small. If you want to eat a handful of these, you’re not going to feel regret with this, and you’ll be able to feel good if you have a couple of these after dinner, and they’re so tasty you definitely will have to hold back from having more than just a couple of them.

INGREDIENTS:

2 tbsp butter

2 bags white chocolate chips (2 of the 225 gram bags)

2 bags of mini marshmallows (2 of the 250 gram bags)

1 1/2 cups chopped red and green gumdrops (see notes below for where to buy them)

Steps

Get a baking dish and line it with parchment paper along the inside.

Take the gumdrops, put them in half and then put these inside

Grab the butter and melt it, and then, whisk together your marshmallows and the white chocolate so that it’s able to be mixed together. You want to do this with some indirect heat. The best way to do this is to get a bowl that’s heatproof, submerge it in water that’s simmering a little bit, ensuring this is snugly put together so that it doesn’t cause it to burn

Stir this together until everything’s melted and smoothed out. It’s good to make sure that you don’t cook this, but rather you just melt it.

Take this off the heat, let it sit down there to cool for a couple minutes then put the gumdrops in there, stirring them in so that they are able to mixed well together.

Take the mixture, put this inside the pan that’s prepared. It will be very sticky when you do put this in there, so you may need to cut off another piece of parchment paper to spread this out.

Once it’s evened out, let it sit for at least 2 hours, ideally overnight, and then cut all of this into smaller pieces to serve!

You can store these in the fridge, and they’re a great way to do so. you can also store them on the counter. Just when you’re done, make sure to take the ones that are on top and put some parchment paper in between this so that the items don’t stick altogether, in order to ensure an even, easy layer that’s there to be used.

Tips

What gumdrops should I use?

Try to get the sugar-free ones. The reason being, not just because they’re healthier, but they don’t stick together as much, which can make a huge difference in the way that you’re able to pull them off.

It also makes it a lot easier for you to put together the dish when you’re done, and when you cut this out in order to serve it, it’s easier to manipulate, so it’s better in the long haul for a few people, that’s for sure.

Obviously, not everyone’s a fan of almond Joys, but if you’re someone who loves the sweet, coconut taste of this, then you’re going to love this.

If you’ve got an excess of coconut, or excess nuts within the freezer, then it’s the perfect dish to make, and it’s something that people will love.

It’s great for those who love these chocolates, and many people are brought back to those good old days when they have just one taste of it. it’s a great recipe that offers a whole bunch of nostalgia that people can enjoy, and one that people will want to get more of, the second that they get a taste of it.

Ready to bring this tasty dessert to your table? Then continue reading and find out how you can create this!

Ingredients:

CAKE:

3 large eggs

1 box Duncan Hines coconut supreme cake mix

1 stick butter, melted

2 teaspoon pure vanilla flavor

1 1/3 cup milk

FROSTING:

2 cups toasted flaked coconut

1 stick soft butter

3 cups powdered sugar, plus additional if needed

1/3 cup milk, plus additional if needed

1 1/2 cups toasted sliced almonds

1/4 teaspoon salt

2/3 cup cocoa, unsweetened

2 teaspoon pure vanilla flavor

Directions:

First, you’ve got the cake. To begin, make all of the cake ingredients and throw them into a large bowl, beating this for up to 3 minutes. If you’re unable to find a coconut cake mix, add awesome coconut pudding to the yellow cake, and a couple teaspoons of coconut extract, and it’s a good way to bring that coconut flavor to this as needed.

Pour this into some 9-inch layer pans, heating this in an oven that’s 350 degrees for up to 28 minutes. You can use the toothpick to test it.

When finished, let this sit to cool for 10 minutes in a wire rack, and also let this sit to cool fully on the wire racks while you prepare the rest.

Next, you want to take the ingredients for the frosting, beating the cocoa and the butter together first until they get combined together. Follow this with the sugar, milk, and the vanilla. Meat all of this together until fluffy and light, adding a tablespoon of sugar once at a time, until you get the right consistency for this.

Take the coconuts and the almonds, toasting them together until they become nice and brown. Be careful with this, as they do burn quite fast.

Put a layer onto the plate, then put a cup of the frosting, and add some almonds and coconut, using most of the former, and half of your almonds.

Take your next layer, and then top this with the rest of the ingredients for this, adding the extra nuts and coconut around this. after that, you’re done, and you can serve this! if you want to add any more coconut, you can, but usually this is more than needed!

This is a great one if you’re someone who loves pumpkin cheesecake and wants to enjoy a tasty gingersnap sort of crust.

This is great for fall dishes, or really any time, as it’s a hit for a lot of people.

Some people like to use this recipe during thanksgiving, Halloween, or other times, but it’s a great spicy and firm type of crust, and a creamy pumpkin texture.

It’s got a variety of spices within this, including cinnamon, nutmeg, cloves, and even some pumpkin.  It’s like having a taste of fall with you, wherever you go.

You can use pumpkin that’s fresh, or some canned pumpkin if you’re short on time.

To really add to the fall tastes, you can drizzle some caramel sauce over the top of this to make this really shine, and taste absolutely amazing too!

Ingredients:

FOR THE CRUST:

1/4 cup brown sugar

1/2 cup butter, room temperature (1 stick)

2 cup gingersnap crumbs

FOR THE FILLING:

1 Tablespoon vanilla extract

1/2 teaspoon ground cinnamon

1 1/4 cup sugar

1/4 teaspoon ground cloves

1/3 cup sour cream

2 Tablespoon white flour

1 medium size sugar pumpkin (sub 1 cups pumpkin puree)

24 ounce softened cream cheese

1/4 cup caramel sauce (salted, if not disponible you can add 3/4 teaspoon salt) plus more  for drizzling

3 eggs, plus 1 yolk

1/4 teaspoon ground nutmeg

Directions:

For the crust, combine every single ingredient, and then, press the ingredients into a spring for pan that’s about 9 inches.

For the filling, you want to use sugar pumpkin if you’re using raw pumpkin. For canned, you don’t need to do this.

For the raw pumpkin, cut this in half and then a side down, and the, let this sit in there until it’s fork tender. Take the seeds out, take the flesh out, and then puree all of this until you’ve got two cups for the filling ingredients.

Beat your cream cheese so it smoothest, and then, the egg along with the yolk until everything’s properly incorporated.

Add in the puree, the sour cream, sugar, spices, flour, the vanilla, and then the caramel sauce to this.

Put it inside the pie crust, and then, bake this for an hour at 350 until the center part of this is set.

Let this sit and chill for at least three hours.

You can then combine two tablespoons of the sugar, hot water, and the quarter of the chopped nuts to this, letting it dissolve out the sugar.

Put the pecans in there, boil, and then simmer this. make them golden and coated together.

Let them dry on a perp towel. They will be a little sticky. But then once that’s done, take out the cake, top it with some candied pecans, and some caramel sauce. Serve it right away!

These are basically a truffle with extra steps. They’re very easy for you to put together though, and incredibly yummy. Even the kids will like them if you have kids and are looking for a new dessert to satisfy their tastebuds.

What’s cool is that they are incredibly customizable. Once they’ve been placed into the white chocolate, you just have to choose the sprinkles that you want, and then, you’re good to go. Plus, they’re so tasty it’s almost addictive.

With a rich and gooey center, and chocolate candy that coats all over, it’s the perfect treat. It’s one that’s great for any time of the year, and the best thing is, even those who are bad at cooking can enjoy using this.  You’ll be surprised at the combinations that you can make, and also, how tasty it is the moment you put some melted chocolate over the top of this.  Addictive and easy, the perfect (and deadly)) combo!

Ingredients:

1 package cream cheese block (8 ounces)

1 package Oreo cookies

16 ounces white chocolate almond bark

Directions:

Grab those Oreos and place them inside a food processor, blending them until they become a fine, powdery mixture to try.

Take the cream cheese and put them into the crumbs, placing everything inside the food processor, blending everything until it becomes almost like a dough.

Place the batter into the fridge, chilling this for 15 minutes or until the batter gets nice and hard.

Take it out, and from there roll them into small balls, ideally bite-sized for best results, and then, you can move them to where you want to put them.

Take a spoon and put them into a baking sheet that’s covered in parchment paper, or properly greased. From there, you want to place them about an inch apart, to make sure that they’re properly put on the sheet.

Put the balls back into the fridge for another 15 minutes.

While they’re chilling, get the almond bark, melting it in a microwave-safe container.

Take each of the balls once cooled, put them into the mixture, and then, pull them out so the excess can drip off of them.

Put them back onto the same baking sheet again with wax paper, until every single oral ball has the melted coating on top of this. It might take a while, but make sure to give them a little bit of room.

Set them inside the fridge, letting them chill for about 50 minutes, or until everything is nice and hard.

At this point, you can decorate the chocolate, or do so beforehand before everything sets. Usually, you can do the decorative coating on these after a dozen of these are made, since that’ll give you enough time to give a nice piece, before the chocolate will settle, and in order to give it the properly look that you want to give it.