Category Archives: Desserts

Cooking/Baking Downsized, Desserts

MINI CITRUS BUNDT CAKE WITH LEMON CURD & RASPBERRY SAUCE

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Mini Citrus Bundt Cake with Lemon Curd and Raspberry Sauce is a perfect small dessert with lots of big flavor.Mini Citrus Bundt Cake with Lemon Curd and Raspberry Sauce is a perfect small dessert with lots of big flavor. 

Mini Citrus Bundt Cake with Lemon Curd and Raspberry Sauce is a perfect small dessert with lots of big flavor.

This Mini Citrus Bundt Cake is a moist and tender bundt cake, that was baked in a 6-inch mini bundt cake pan. It has a citrus vanilla flavor obtained from  using an extract called Fiori Di Sicilia, and is served with a homemade lemon curd and raspberry sauce. Continue reading MINI CITRUS BUNDT CAKE WITH LEMON CURD & RASPBERRY SAUCE →

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Desserts

LIME CREAM CHEESE CAKE BARS- ST PATRICK’S DAY

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These lime cream cheese cake bars are a very refreshing dessert, and  perfect to serve on St Patrick’s Day.

A refreshing lime, cream cheese dessert for St Patrick's Day.

They are actually a remake of a recipe for lemon cream cheese bars that I have been making about 30 years.  The original recipe was on the side of a cake box.  I still make them frequently and was thinking of that recipe again last week.  I decided to change a few  ingredients and created lime cream cheese cake bars. Continue reading LIME CREAM CHEESE CAKE BARS- ST PATRICK’S DAY →

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Desserts

EXTREME PEANUT BUTTER CREAM CHEESE BROWNIES

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Extreme Peanut Butter Cream Cheese Brownies are extreme because they are a decadent brownie dessert, loaded with a peanut butter cream cheese layer, and then topped with a bag of Reese’s Baking Cups and Reese’s Pieces CandiesExtreme Peanut Butter Cream Cheese Brownies are extreme because they are a decadent brownie dessert, loaded with a peanut butter cream cheese layer, and then topped with a bag of Reese’s Baking Cups and Reese’s Pieces Candies.  Melted chocolate is drizzled over the top for the finishing touch. Continue reading EXTREME PEANUT BUTTER CREAM CHEESE BROWNIES →

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STREUSEL TOPPED CRANBERRY EGGNOG CAKE BARS

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Streusel Topped Cranberry Eggnog Cake Bars are so easy and delicious. The perfect recipe to start your fall baking with.

This is an easy and delicious recipe to get your fall baking started.  Last year at the end of the holiday season I had some eggnog and some cranberries leftover so this recipe was created.

The base is a box of yellow cake mix with additional ingredients including eggnog.  It is topped with fresh cranberries, a streusel topping and baked. 

To add even more goodness, a glaze is drizzled over it at the end.

cranberry, eggnog, cake bars, fall baking

This recipe is excellent to serve for large groups or for taking to a  covered dish as it makes 40 bars.

This recipe was shared on Weekend Potluck
@https://sweetlittlebluebird.com/

Streusel Topped Cranberry-Eggnog Cake Bars
Serves 40
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Prep Time
15 min
Cook Time
30 min
Prep Time
15 min
Cook Time
30 min
Ingredients
  1. 2 cups fresh cranberries
  2. 1 (15.25oz) box yellow cake mix
  3. 1 (3.4oz) box instant vanilla pudding mix
  4. 4 large eggs
  5. 1/2 cup vegetable oil
  6. 1 1/4 cups eggnog
  7. 1/2 cup butter, softened
  8. 11/2 cups brown sugar
  9. 2 Tablespoons flour
  10. 1 Tablespoon ground cinnamon
  11. 1 cup pecans, coarsely chopped
  12. 1 cup confectioner sugar
  13. 3 Tablespoons milk
Instructions
  1. Preheat oven to 350 degrees F. Lightly spray a 15x10 inch baking pan, or jelly roll pan, with no stick baking spray.
  2. Place cranberries in a small food chopper/processor and pulse until coarsely chopped; set aside.
  3. In a large mixing bowl, combine the cake mix, pudding, eggs, oil, and eggnog. Beat together on low speed of an electric mixer until ingredients are combined. Beat on medium speed for 2 minutes. Spread batter evenly into prepared pan. Sprinkle the cranberries evenly over the cake batter.
  4. In a medium size bowl, combine the butter, brown sugar, flour, cinnamon and nuts until combined, using fingers, a fork or a pastry cutter. Sprinkle streusel mixture evenly over the cake batter and cranberries.
  5. Bake for 25-30 minutes or until toothpick inserted into center comes out clean. Remove from the oven and allow to cool about 10 minutes.
  6. Place the confectioner sugar in a small mixing bowl. Add 1 Tablespoon of the milk and whisk together. Add more milk, 1 Tablespoon at a time, to obtain desired consistency to drizzle. Drizzle the glaze over the cake. Allow to cool completely, then cut into rows of 10 x 4 or desired size. Makes 40 bars
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