Blueberry Lemon Dump Cake

Ingredients

• 1 (22-oz.) can lemon pie filling
• 1 pkg. 2-layer size white or yellow cake mix
• 1 cup fresh or frozen blueberries
• 1/2 tsp. poppy seeds (optional)
• 3/4 cup butter, thinly sliced
• Sweetened whipped cream or vanilla ice cream

Directions

1. Preheat oven to 350°F. 
2. Coat a 3-qt. rectangular baking dish with nonstick spray.
3. Spread lemon pie filling in the bottom of the prepared baking dish. Top with blueberries.
4. Sprinkle the cake mix over the lemon-blueberry mixture. Top with poppy seeds (if using). Place butter slices evenly over the cake mix.
5. Bake 35 to 40 minutes or until browned. Let cool 15 minutes before serving. 
6. Top servings with additional blueberries, whipped cream or ice cream.
7. Store any leftover dump cake in an airtight container in the fridge for 3-4 days.

Source

• https://www.bhg.com/lemon-blueberry-dump-cake-8656658

Peanut Butter Fudge

 Ingredients

• 2 cups creamy peanut butter
• 1/3 cup coconut oil, melted
• 2/3 cup maple syrup
• 2 tsp vanilla extract
• 1/2 cup mini semisweet chocolate chips
• 1/2 cup dark chocolate chips
• Sea salt

Directions

• Combine the peanut butter, melted coconut oil, maple syrup, and vanilla until mixed well.
• Add in both sizes of chocolate chips and stir.
• Cover a small baking sheet with parchment paper and spread the mixture to your desired thickness. Sprinkle with sea salt.
• Place in freezer for several hours.
• Remove from freezer and cut up, then store in an airtight container in the freezer.

Snow Cone / Lemonade Cream

  Ingredients

• 2 (14 oz) cans sweetened condensed milk
• 1 can evaporated milk
• 1 tsp vanilla extract (optional, for flavor depth)
• Pinch of salt (optional, for flavor depth)

Directions

• In a bowl with pour spout or jar, whisk together the sweetened condensed milk and evaporated milk until fully combined and smooth.
• Stir in vanilla extract, if using.
• Keep chilled until ready to use.

Homemade Whipped Cream

 Ingredients

• 1 pint heavy whipping cream
• 3 Tbsp. powdered sugar
• 1 tsp vanilla extract (optional)

Directions

• Pour heavy whipping cream into stand mixer with whisk attachement
• Add powdered sugar 1 Tbsp. at a time
• Whipeuntil semi stiff peaks

Frito-roos

 Ingredients

• 1 bag of Party Size Fritos Scoops
• 1 cup white sugar
• 1 cup light corn syrup
• 1 + 1/4 cup creamy peanut butter
• 1 + 1/4 cup semi sweet chocolate chips
• 1 + 1/4 cup butterscotch baking chips

Directions

1. Line a 1/2 sheet pan with parchment paper
2. Lay the whole bag of Scoops on the pan with the cups facing up
3. In a sauce pan, combine white sugar, light corn syrup, and creamy peanut butter
4. Stir on medium low heat until everything is melted (BUT NOT BOILING)
5. Drizzle the peanut butter mixture over every Scoop
6. Combine chocolate chips and butterscotch chips in a double boiler (or microwave safe bowl and heat for 30 sec intervals) until fully melted
7. Drizzle chocolate chips and butterscotch chips over the peanut butter mixture
8. Cool until the chocolate mixture is fully set then break into bite size chunks and enjoy!

Source

• https://www.tiktok.com/@jenicaecho/video/7449882622534143275

Sour Cream Cake

Ingredients

• 1 stick butter, softened
• 4 oz cream cheese
• 1/4 cup canola oil
• 1/2 cup sugar
• 1 cup sour cream
• 1 box Duncan Hines Butter Golden Cake Mix
• 5 eggs
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350°
2. Cream together butter, cream cheese, canola oil, and sugar together until fluffy
3. Add sour cream, beat well
4. Add cake mix, beat well
5. Add one egg at a time, beat well after each egg
6. Add vanilla extract, beat well
7. Pour batter into prepared bundt pan
8. Bake at 350° for 35-45 minutes

Notes

Source
TikTok chopslap: https://www.tiktok.com/@chopslap/video/7074630290500586795?is_copy_url=1&is_from_webapp=v1

Biscoff Icebox Cake

Ingredients

• 2 cups heavy cream
• 2 jars Biscoff spread
• 2 Packages Kedem Tea Biscuits (Plain or Vanilla)
• 1 tsp vanilla extract
• Maldon Sea Salt

Directions

1. Place your mixing bowl and whisk attachment in the freezer for about 30 minutes
2. Place heavy cream into your chilled mixer bowl and beat until soft peaks form
3. Add in 1 jar Biscoff spread
4. Spread a very thin layer of plain whipped cream on the bottom of your prepared pan
5. Line with cookies
6. Top with 1/3 remaining plain whipped cream; top with cookies
7. Top with 1/2 the Biscoff cream; top with cookies. Repeat layering
8. Microwave the second jar of Biscoff spread, pour liberally all over the top, sprinkle top with salt

Pumpkin Monkey Bread

Ingredients

• 2 cans refrigerated buttermilk biscuit dough (16ish oz.)
• 1/2 cup white sugar
• 2 teaspoons pumpkin pie spice
• 1 cup brown sugar
• 4 oz unsalted butter, cut into pieces
• 4 oz cream cheese, cut into pieces
• 1/4 cup canned pumpkin (not pumpkin pie mix)

Directions

• Preheat oven to 350° and grease a bundt pan
• Cut all biscuits into eighths
• Combine white sugar and pumpkin pie spice in a zip-top bag, shake it up
• Add cut biscuit pieces to the bag with the sugar mixture and shake well to coat
• Layer the spice coated biscuits into the greased bundt pan
• Sprinkle remaining spiced sugar over the biscuits
• In a sauce over medium heat, whisk together brown sugar, butter, cream cheese and canned pumpkin, melt until smooth and creamy
• Pour caramelized pumpkin mixture over the biscuits
• Bake @ 350° for 40 min until biscuits are golden and cooked through. Allow the monkey bread to cool in the pan for 10 minutes before inverting onto serving plate.

Notes

• Serve over ice cream
• This recipe uses plain canned pumpkin, not pumpkin pie filling

Source
https://www.tiktok.com/@brunchwithbabs/video/7021929369161518342?lang=en&is_copy_url=1&is_from_webapp=v1

Alt: https://thesaltymarshmallow.com/pumpkin-monkey-bread/#recipe

Peach Crisp

Ingredients

For the Peaches

• 10 cups peeled and sliced peaches (about 15 small to medium size peaches)
• juice of a small lemon
• 2 teaspoon cinnamon
• 1/3 cup brown sugar, packed

For the Crisp

• 1 cup all-purpose flour
• 1 cup old fashioned rolled oats
• 1 cup brown sugar
• 1 cup chopped pecans
• 1.5 tsp cinnamon
• 11 Tbsp room temp unsalted butter

Directions

1. Spray a a 9" x 13" pan
2. Stir together the sliced peaches, lemon juice, brown sugar and cinnamon
3. Layer peaches in the prepped 9" x 13" pan
4. In a mixing bowl, combine the flour, oats, brown sugar, cinnamon and butter
5. mix to combine with fingers until it forms clusters
6. Stir in chopped pecans
7. Sprinkle crisp topping over the peaches
8. Bake at 375° for 30 min

Source

https://cakebycourtney.com/#search/q=peach%20crisp

Slow Cooker Chocolate Lava Cake

Ingredients

For the cake layer:

• 15.25 oz. Chocolate Fudge Cake Mix
• 3 eggs
• 1/2 cup oil
• 1 1/4 cup freshly brewed coffee, let cool down a bit, water can be used here instead if desired 

For the pudding layer: 

• 3.9 oz. instant chocolate pudding mix
• 2 cups milk

For the third layer:

• 12 oz. bag semi-sweet chocolate chips

Directions

1. Spray the slow cooker with non-stick spray.
2. In a medium-sized bowl, add the eggs, oil and the cake mix.
3. Start blending with a whisk for a few seconds before adding the coffee.
4. Slowly add the coffee and finish blending. Do not over blend, some lumps are fine.
5. In another bowl mix the pudding mix and milk until combined. Let thicken for a few minutes.
6. Pour the cake batter into the slow cooker. Then add the pudding layer by dropping dollops over the cake mix. Sprinkle the chocolate chips over the top.
7. Cover and cook on HIGH for 3 hours without opening the lid during the cooking time.

Source
https://www.themagicalslowcooker.com/slow-cooker-chocolate-lava-cake/

Banana Pudding a la Magnolia Bakery

Ingredients

• 1 (14 oz.) can sweetened condensed milk
• 1 1/2 cups ice cold water
• 1 (3.4 oz.) box vanilla instant pudding mix
• 3 cups heavy cream
• 4 cups sliced barely ripe bananas, (slightly green and the stem)
• 1 (12 oz.) box Nilla Wafers

Directions

1. In the stand mixer or in a large bowl, beat together the sweetened condensed milk and water until well combined - about 1 minute.
2. Add the pudding mix and beat well - about 2 minutes.
3. Cover with cling film and refrigerate for 3-4 hours or overnight. It is very important to allow the proper amount of time for the pudding mixture to set. It will be watery if you don't let it set up long enough.
4. In the stand mixer or in a large bowl, whip the heavy cream until stiff peaks form (about 5 minutes). Gently fold the pudding mixture into the whipped cream until no streaks of pudding remain.
5. To assemble dessert, arrange 1/3 of the Nilla wafers covering the bottom, overlapping if necessary. Next, layer 1/3 of the bananas, and 1/3 of the pudding mixture. Repeat twice more, garnishing with additional wafers or wafer crumbs on the top layer.
6. Cover tightly and allow to chill in the fridge for at least 4 hours - or up to 8 hours, no longer (because bananas will start to brown - see Notes for tips on preventing browning).

Notes

- This dessert can either be made in individual portions or in a large glass bowl with 4-5 quart capacity (a 9x13 baking dish also works). 

Source
Magnolia Bakery

Chocolate Cream Pie

Ingredients

• 1 (9 inch) refrigerated pie crust, baked
• 3 egg yolks
• 1 ½ cups white sugar
• 4 tablespoons cornstarch
• ½ cup unsweetened cocoa powder
• ½ teaspoon salt
• 2 3/4 cups milk
• 1/4 cup Bailey's Irish Cream
• 1 tablespoon butter
• 2 teaspoons vanilla extract
• 1 cup frozen whipped topping, thawed

Directions

1. In a large mixing bowl, beat together egg yolks and sugar. Mix in cornstarch, cocoa powder, and salt. Add milk and Bailey's then stir gently.
2. Pour mixture into a medium saucepan and cook over medium-high heat, whisking constantly, until boiling (15-25 minutes).
3. Remove from heat.
4. Stir in butter and vanilla extract.
5. Cool slightly, then pour mixture into pie crust.
6. Chill overnight before serving. Garnish with whipped topping.

Notes
- Pour into four ramekins instead of pie shell for chocolate pots.

Source
https://www.allrecipes.com/recipe/15756/chocolate-cream-pie-ii/

Pumpkin Spice Bundt Cake

Ingredients

• 1 1/2 cups (300 g) granulated sugar
• 3/4 cup  (165 g) light brown sugar packed
• 5 large eggs at room temperature
• 1 cup vegetable oil
• 1 1/2 teaspoons vanilla extract
• 2 cups pumpkin purée 
• 3 cups all-purpose flour
• 1 1/2 tablespoons baking powder
• 3 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 1 teaspoon nutmeg
• 1 teaspoon salt

Directions

1. Preheat 325 degrees F. 
2. Spray your bundt pan with non-stick spray, toss some flour around the edges and set aside. 
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar and eggs together on medium-high speed until light and fluffy, about 5 minutes.
4. Add the oil and vanilla and beat on medium until combined, about 30 seconds.
5. Add the pumpkin filling and mix until combined, about another 30 seconds.
6. In a medium bowl, whisk together the flour, baking powder, cinnamon, ground ginger, nutmeg, and salt, and with the mixer on the lowest speed, gradually add to the pumpkin/egg mixture.
7. Pour the batter into your bundt pan and bake until a knife or toothpick inserted into the center comes out with a few moist crumbs on it, about 50 minutes. 
8. Let the cake cool completely before turning it on to a cake plate.

Notes
- Top with glaze

Source
https://cakebycourtney.com/pumpkin-bundt-cake-with-butter-rum-sauce/#recipe-section

No Bake Golden Oreo Lemon Dessert

Ingredients

• 36 Golden Oreos, divided
• 3 tablespoons butter, melted
• 1 box 3.4 ounces INSTANT lemon or vanilla pudding
• 1 cup milk
• 4 cups whipped topping about 12 ounces, from two 8-ounce packages, regular
• 1 cup lemon curd

Directions

1. Place cookies in a food processor, PULSE until coarsely crushed. Pour in melted butter and PULSE to combine cookie crumbs with the melted butter. Note: this is not a crust in the traditional sense. It’s loose and not compacted.
2. Add pudding mix and milk to a medium sized bowl. Whisk until smooth and let sit for 2 minutes. Fold in a heaping 1 cup (about 1 1/2 cups) of whipped topping. Carefully spread over cookies in pan. 
3. Sprinkle half of the remaining cookie mixture over pudding layer. Reserve the rest for the topping.
4. Mix lemon curd gently with 1 even cup of whipped topping. Spread over pudding.
5. Spread remaining whipped topping over the curd mixture.
6. Sprinkle with remaining cookies.
7. Cover with plastic wrap and refrigerate at least 8 hours before serving.

Source
https://www.crazyforcrust.com/bake-golden-oreo-lemon-dessert/

Keto Cream Cheese Frosting

Ingredients

• 8 ounces cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 2/3 cup powdered erythritol (I used Swerve)
• 1/2 teaspoon vanilla extract (no sugar added)
• pinch of salt

Directions

1. In stand mixer with the paddle attachment, cream the butter and cream cheese together until fully combined.
2. Add the sweetener, vanilla extract and salt and beat slowly until the sweetener is incorporated so it doesn’t get blown into the air. 
3. Once the sweetener is incorporated, beat on high for 2 minutes or until fluffy. 
4. Use immediately, or store in an airtight container in the refrigerator for up to a week, or in the freezer for up to 3 months.

Source
https://www.ibreatheimhungry.com/keto-cream-cheese-frosting-low-carb/

Keto Coconut Cake Recipe

Ingredients

• Unsalted butter for pan 4 large eggs
• 1 cup canned coconut milk, unsweetened, full fat (before opening, shake it up well)
• 1/2 cup sugar or Swerve or other sweetener for baking
• 1 tablespoon vanilla extract
• 3/4 cup coconut flour (84 grams)
• 1/4 teaspoon kosher salt
• 1 tablespoon baking powder

Directions

1. Preheat oven to 350 degrees
2. Prep an 8-inch round cake pan with cooking sray and parchment paper.
3. In a medium bowl, using a hand whisk, whisk together the eggs, coconut milk, sweetener and vanilla.
4. Whisk in the coconut flour, kosher salt and baking powder. Keep whisking until the batter becomes smooth and free of lumps. If the batter seems very thick, add 1-2 tablespoons of water.
5. Using a rubber spatula, transfer the batter to the prepared cake pan. Smooth the top out.
6. Bake until the edges are golden brown and pull away from the pan, about 35-40 minutes. The cake will not brown on the top. 
7. Place the pan on a cooling rack. Let the cake cool for 15 minutes, then invert it, bottom side down, onto the cooling rack and allow it to cool at least 15 more minutes before slicing.

Notes
-  If you want to make this a chocolate cake, use 1 full can of full fat coconut milk and add 1/2 cup cocoa powder.

Source
Marsha

Lemon Blueberry Pound Cake

Ingredients

• 2 cups granulated sugar
• 1/2 cup butter
• 4 oz. block cream cheese, softened
• 4 large eggs
• 3 cups all-purpose flour, divided
• 2 cups fresh or frozen blueberries
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• (8 oz. lemon low-fat yogurt
• 2 teaspoons vanilla extract
• 1/2 cup powdered sugar
• 4 teaspoons lemon juice

Directions

1. Preheat oven to 350°
2. Prep 10-inch bundt pan with cooking spray and parchment paper
3. Beat first three ingredients at medium speed until well-blended
4. Add eggs one at a time, beating well after each addition
5. Lightly spoon flour into dry measuring cups; level with a knife
6. Combine 2 tablespoons flour and blueberries in a small bowl, and toss well
7. Combine remaining flour, baking powder, baking soda, and salt
8. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture
9. Fold in blueberry mixture and vanilla
10. Pour cake batter into pan. Bake at 350° for 1 hour and 10 minutes
11. Cool cake in pan 10 minutes; remove from pan
12. Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake. Cut with a serrated knife.

Notes
- Add lemon zest to batter for punched up lemon flavor

Source
Marsha/Cooking Light

Cheerwine Cherry Cobbler

Ingredients

• For the Filling:
• 1 to 2 pounds fresh cherries, pits and stems removed
• 2 (12 ounce) Cheerwine sodas — regular, not diet
• ½ teaspoon cocoa
• ½ teaspoon almond extract
• For the Topping:
• 1 cup self-rising flour
• ½ cup brown sugar
• ½ cup granulated sugar
• 1 egg, slightly beaten
• 1 tablespoon cornstarch
• ½ stick unsalted butter, melted

Directions

1. Preheat oven to 350º and grease a 2 quart casserole-baking dish.
2. Place cherries in a colander and rinse under cold running water. Remove stems and pits. Half the cherries for best results. 
3. Place cherries in a small sauce pot over medium heat.
4. Add 2 bottles of Cheerwine.
5. Add cocoa and stir well. 
6. Simmer until syrup has reduced to about one cup liquid. 
7. Remove from heat and stir in almond extract. 
8. Pour the cooked cherry mixture into the prepped casserole dish. 
9. Sift flour and cornstarch into a large mixing bowl.
10. Add brown sugar and granulated sugar. Whisk dry ingredients together. 
11. Add one whole egg to center of dry ingredients and stir until ingredients are mixed well and crumbly. Use your fingers and break apart any large lumps that may have formed.
12. Spread the topping evenly over the cherries.
13. Melt the butter and drizzle over the topping.
14. Bake at 350º degrees for about 30 minutes
15. Remove from oven and place on wire rack to cool.

Notes
- Serve warm, topped with ice cream or whipped topping if desired.

Source
https://www.ourstate.com/cheerwine-cherry-cobbler/

Lemoniest Lemon Bars

Ingredients
Crust

• 1 cup (5 ounces) all-purpose flour
• ¼ cup (1 3/4 ounces) granulated sugar
• ½ teaspoon salt
• 8 tablespoons unsalted butter, melted

Filling

• 1 cup (7 ounces) granulated sugar
• 2 tablespoons all-purpose flour
• 2 teaspoons cream of tartar
• ¼ teaspoon salt
• 3 large eggs plus 3 large yolks
• 2 teaspoons grated lemon zest plus
• 2/3 cup lemon juice (4 lemons)
• 4 tablespoons unsalted butter, cut into 8 pieces

Directions

FOR THE CRUST

1. Adjust oven rack to middle position and heat oven to 350 degrees.
2. Make foil sling for 8-inch square baking pan by folding 2 long sheets of aluminum foil so each is 8 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. 
3. Whisk flour, sugar, and salt together in bowl. Add melted butter and stir until combined.
4. Transfer mixture to prepared pan and press into even layer over entire bottom of pan (do not wash bowl).
5. Bake crust until dark golden brown, 19 to 24 minutes, rotating pan halfway through baking.

FOR THE FILLING

1. While crust bakes, whisk sugar, flour, cream of tartar, and salt together in now-empty bowl.
2. Whisk in eggs and yolks until no streaks of egg remain.
3. Whisk in lemon zest and juice.
4. Transfer mixture to saucepan and cook over medium-low heat, stirring constantly, until mixture thickens and registers 160 degrees, 5 to 8 minutes.
5. Off heat, stir in butter. Strain filling through fine-mesh strainer set over bowl. 
6. Pour filling over hot crust and tilt pan to spread evenly. Bake until filling is set and barely jiggles when pan is shaken, 8 to 12 minutes. (Filling around perimeter of pan may be slightly raised.)
7. Let bars cool completely, at least 1½ hours. Using foil overhang, lift bars out of pan and transfer to cutting board.
8. Cut into bars, wiping knife clean between cuts as necessary.

Notes
- The pat-in-the-pan crust is made with melted—not cold—butter and can therefore be stirred together instead of requiring a food processor.

Source
https://www.americastestkitchen.com/recipes/10616-best-lemon-bars

https://www.youtube.com/watch?v=fUinvtDigVk

Cake Mix Cookies

Ingredients

• 1 (15.25-ounce) box of cake mix
• 2 large eggs
• 1/2 cup vegetable oil
• Optional: bonus ingredients (cream cheese, sprinkles, white chocolate chips, or powdered sugar, depending on the recipe)

Directions

Carrot Cake Cookies

1. Beat together 2 eggs and 1/2 cup vegetable oil.
2. Sift 1 (15.25-ounce) box carrot cake mix into the wet ingredients; combine until a dough forms.
3. Scoop dough into 2-tablespoon portions and toss in a bowl filled with 1 cup powdered sugar until generously coated.
4. Arrange on parchment-lined baking sheets.
5. Bake at 350°F for 10-15 minutes, or until set.

Gooey Butter Cookies

1. Beat 2 eggs, 8 ounces softened cream cheese, and 1/2 cup vegetable oil with an electric mixer.
2. Sift 1 (15.25-ounce) box of yellow cake mix into the wet ingredients; combine until a dough forms.
3. Scoop 2-tablespoon portions of dough onto parchment-lined baking sheets.
4. Bake at 350°F for 10-15 minutes, or until set.

Notes
Bake for 10 min for 2 Tbsp cookies
Bake for 15 min for 3 Tbsp cookies

Source
https://www.thekitchn.com/cake-mix-cookies-264244

https://tasty.co/recipe/lemon-crinkle-cake-mix-cookies