Ingredients: For the crust: 2 cups crushed Butterfinger candy bars 1 ½ cups all-purpose flour ½ cup powdered sugar 1 cup unsalted butter, melted For the caramel layer: 1 ½ cups caramel candies, unwrapped 3 tbsp heavy cream For the topping: 1 cup white chocolate chips ½ cup Butterfinger candy, crushed Instructions:
Ingredients For the Bars: 1 1/2 cups butter, softened 3 cup granulated sugar 1 1/2 teaspoon salt 5 large eggs 1 1/2 teaspoon vanilla extract 1 1/2 teaspoon almond extract 5 1/2 cups all-purpose flour 1 1/2 teaspoon baking powder 2 cans (21 oz.) cherry pie filling For the Glaze: 1 cup confectioner’s sugar 3 … Read more
Ingredients Filling/Topping 1/2 cup light brown sugar, lightly packed 1 1/2 teaspoons ground cinnamon a pinch of ground nutmeg (optional) Cake 1/2 cup granulated sugar 1/2 cup unsalted butter, melted and cooled 1/2 cup sour cream, at room temperature 2 large eggs, at room temperature 2 Tablespoons milk, at room temperature 1 teaspoon vanilla extract … Read more
Chocolate pound cake is a rich, moist, and dense but tender loaf cake—a chocolatey perfection! It’s made with pantry staples, and it’s super speedy and easy to whip up (no electric mixer required here). I hope it will become a staple in your household as a perfect any day treat. I love a slice of … Read more
A moist and spiced cake filled with chunks of apple and warm cinnamon. Perfect for dessert, coffee breaks, or holiday gatherings. Ingredients 2 cups all-purpose flour 1 ½ tsp baking powder 1 tsp cinnamon ½ tsp salt ½ cup unsalted butter 1 cup sugar 2 eggs 1 tsp vanilla extract ½ cup milk 2 apples … Read more
1 1/2 cups all-purpose flour 1/2 cup unsalted butter, softened 1/4 cup granulated sugar 1/2 teaspoon salt 3 large eggs 1 cup light corn syrup 1 1/2 cup packed brown sugar 1 1/2 teaspoon vanilla extract 1 1/2 cups chopped pecans Preheat your oven to 350°F and line a 9×13-inch baking pan with parchment paper. … Read more
Ingredients FOR THE CAKE 1 box devil’s food cake 2 c. peanut butter, melted 1 c. chopped Reese’s Peanut Butter Cups 1 c. Reese’s Pieces FOR THE PEANUT BUTTER FROSTING 1 c. peanut butter 10 tbsp. unsalted butter, softened to room temperature 2 c. powdered sugar 2 tsp. pure vanilla extract 1/4 tsp. kosher salt … Read more
Ingredients For each spice cake layer (x2): 1 box spice cake mix 3 eggs 1/2 cup vegetable oil 1 cup water For the gooey pumpkin filling: 1 (8 oz) package cream cheese, softened 1 (15 oz) can pumpkin puree 3 eggs 1 tsp vanilla extract 1/2 cup (1 stick) unsalted butter, melted 3 1/2–4 cups … Read more
Ingredients: 1 (8 oz) package cream cheese, softened 1 cup powdered sugar 1 cup creamy peanut butter 1/2 cup Hershey’s chocolate syrup 2 (8 oz) container whipped topping (Cool Whip), thawed 4 Butterfinger candy bars, crushed (about 1 1/2–2 cups), divided 3 Hershey’s chocolate bars, chopped, divided 1 prepared graham cracker crust (or chocolate cookie … Read more
Introduction: Cherry butter cake is a rich and moist dessert that combines the delicate flavors of vanilla sponge cake with the sweet-tart taste of cherries. The butter and sugar base creates a tender crumb, while the fresh or preserved cherries add a burst of color and flavor. This cake is perfect for a variety of … Read more