Peach Mascarpone Fruit Rolls are the best summertime dessert. Fresh peaches and mascarpone cheese, wrapped in a shortbread crust, and baked in a simple syrup.
This Rustic Blueberry Cobbler Roll is beyond delicious! I always pick up some fresh blueberries from our farm stands and this was the result of one of my baking days.
Strawberry Mascarpone Pretzel Salad in a Jar
Strawberry Mascarpone Pretzel Salad in a Jar is a variation to the reto Strawberry Pretzel Salad that has been popular since the 1960’s. This dessert was at any covered dish event we ever went to. It is perfect for summer because it is colorful, refreshing, and so delicious. Created in a jar with a lid makes it portable, it can be placed in a cooler on ice, and individual servings of any dessert are always a big hit. Continue reading STRAWBERRY MASCARPONE PRETZEL SALAD IN A JAR
These Raspberry White Chocolate Cake Bars are the perfect treat to serve at any upcoming parties.
These punch bowl cake cups are a fun
variation to the punch bowl cake dessert that we all enjoyed many years ago.
I have been making retro desserts with my grandchildren, and last week I made them the famous punch bowl cake. We decided that it is a little too messy after someone digs into it, so I tried making it today in individual cups.
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 Candies. Melted chocolate is drizzled over the top for the finishing touch. Continue reading EXTREME PEANUT BUTTER CREAM CHEESE BROWNIES
This Raspberry Mascarpone Coconut Cream Tart is the perfect dessert to serve to your Valentine or to impress your guests at your next party.
I am so excited to be sharing a recipe that I created for the Cape Cod Select Holiday Blogger Recipe Challenge a few years ago.
This Rustic Cranberry-Orange-Pecan Cobbler Roll was my entry. I did not win anything, but my family won by having this cobbler to eat!
It is perfect to add to your Thanksgiving dessert table.
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.
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
- 2 cups fresh cranberries
- 1 (15.25oz) box yellow cake mix
- 1 (3.4oz) box instant vanilla pudding mix
- 4 large eggs
- 1/2 cup vegetable oil
- 1 1/4 cups eggnog
- 1/2 cup butter, softened
- 11/2 cups brown sugar
- 2 Tablespoons flour
- 1 Tablespoon ground cinnamon
- 1 cup pecans, coarsely chopped
- 1 cup confectioner sugar
- 3 Tablespoons milk
- Preheat oven to 350 degrees F. Lightly spray a 15x10 inch baking pan, or jelly roll pan, with no stick baking spray.
- Place cranberries in a small food chopper/processor and pulse until coarsely chopped; set aside.
- 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.
- 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.
- 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.
- 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