allaboutrecipes

I made your lovely festive carrot cupcakes included with that amazing white cream cheese frosting! They came out beautifully & were very easy to devour too! Perfect little cupcakes….these are incredible!!  It was delicious. The entire family loved it. It was pretty easy. These are the moistest, most delicious Carrot Cake Cupcakes that I have ever had! They have a little crunch from toasted walnuts and the perfect hint of cinnamon! Topped with an impossibly creamy cream cheese frosting and an adorable baby marzipan carrot! Ingredients    For the Carrot Cake: 2 cups all purpose flour (or pastry flour if you have it) (190g) ¾ teaspoon baking soda ¾ teaspoon baking powder 1 ½ teaspoons cinnamon 3/4 teaspoon kosher salt 3 eggs (150g) 1 2/3 cups granulated sugar (330g) 1 ¼ cup vegetable oil (255g) 2 tablespoons lemon juice 1 cup shredded carrots, packed (250g) ½ cup toasted walnuts, chopped (90g)    For the Cream Cheese Frosting & Finishing: 20 oz cream cheese (not light, not

Made the cake this weekend and it was fabulous! Used a 10″ spring pan and baked for 60 min. Yes it cracked but was done perfectly. Can’t wait to bake it again. It was a hit! Absolutely delicious and so easy to make! Awesome! I made it to bring to my sister in laws for Easter… everyone who tasted it loved it! It’s absolutely wonderful. It’s just the right about of sweetness and makes a great presentation. It was so much fun to make and it is to die for.   Ingredients    Cheesecake Mixture 2 (8 oz) pkg cream cheese, softened well (but not melted) 2/3 cup granulated sugar 1 1/2 tsp all-purpose flour 2 large eggs 1 tsp vanilla extract 1/2 cup sour cream    Carrot Cake 1 1/4 cups all-purpose flour 1/2 tsp baking soda 1/2 tsp baking powder 1/4 tsp salt 1 tsp ground cinnamon 1/8 tsp ground nutmeg 1/2 cup canola oil 1/4 cup unsweetened applesauce 2/3 cup granulated sugar 1/3 cup packed light-brown sugar 2 large eggs 1 tsp vanilla extract 1 1/3 cups finely grated carrots    Topping 2 oz cream c

I just made these and they’re great! I used regular flour since that’s all that I have. I also did half honey and half maple syrup, and I had some leftover fig spread (a tablespoon or two) so I added that in. I ended up with bigger cookies (12 instead of 15) and had to cook them longer which is typical for my oven anyway. They’re the perfect flavor and nice and soft/chewy. Next time I’ll probably try them with raisins or apples…I think it’s a very versatile recipe! Ingredients 1 cup (100g) instant oats (measured like this and gluten-free if necessary) ¾ cup (90g) whole wheat or gluten-free* flour (measured like this) 1 ½ tsp baking powder 1 ½ tsp ground cinnamon ⅛ tsp salt 2 tbsp (28g) coconut oil or unsalted butter, melted and cooled slightly 1 large egg, room temperature 1 tsp vanilla extract ½ cup (120mL) pure maple syrup ¾ cup (68g) grated carrots (about 1 smallish medium, peeled first!) Instructions In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and sal

This is just Amazing!! Strawberry-rhubarb is my favourite pie ever, but having a whole pie around the house for 2 people is always a bit much (I mean, we eat it, but maybe shouldn’t). These, however, perfect! This is very tasty! The proportion of rhubarb and strawberries is perfect. I made a half recipe in an 8 x 8 inch pan. This Strawberry Rhubarb Crisp is perfectly juicy with just the right amount of sweetness, and the contrast in textures is spot on. This is a must try summer recipe!  Ingredients 1 cup (140g) all-purpose flour 3/4 cup (80g) old fashioned rolled oats 3/4 cup (166g) packed light-brown sugar 1/4 tsp salt 10 Tbsp (5 oz) unsalted butter, cold and diced into small pieces Seeds of one small vanilla bean I sell them! 1 1/2 lbs fresh strawberries , stemmed and sliced into three pieces (or two if small. About 4 1/2 cups after slicing) 1 lb fresh rhubarb , sliced into 1/2-inch pieces (about 4 cups) 3/4 cup (170g) granulated sugar 2 tsp orange zest 1/4 cup (2 oz) orange juice 2

These Strawberries and Cream Cookie Cups are easy to make and so delicious. These are perfect for a tea time, dessert, party treat and jus because! I love them and it was a total success at home and among friends. You will absolutely LOVE these strawberries and cream cookie cups made with my signature cream made with my beloved condensed milk, topped with fresh strawberries and inside a delicious cookie cup! These cuties taste like heaven and are so fresh! Ingredients    Cookie: 3 cups flour {scooped not packed} ½ tsp. baking powder 1 cup unsalted butter at room temperature 1 cup -3 tbsp sugar 1 large egg 1 tsp. vanilla extract (I prefer clear)    Cream: 1 can Sweetened condensed milk Whole milk {use the same condensed milk can as a measure} 2 tbsp cornsarch 1 egg yolk.    Topping 12-15 Strawberries {chopped} 2 tbsp sugar Instructions In a medium bowl whisk together the flour and baking powder. Set aside In your stand mixer with paddle attachment beat together unsalted butter and sugar

Overnight french toast recipes are the best! It makes breakfast or brunch the next day super easy. Plus, it makes your house smell AH-mazing!  This french toast amazing! The strawberry and cream cheese combo sounds delicious. Overnight bakes like this are my favorites for the weekends, so I can't wait to make again. The perfect make-ahead breakfast or brunch. Best of all, bursting with strawberries and cream cheese. Ingredients 1 16 ounce 450 g loaf of French bread, sourdough bread, or challah (day old bread works best), cut into 1-inch cubes with the ends discarded 1/2 cup cream cheese softened (optional - leave out if preferred) 1 1/2 - 2 cups sliced strawberries divided 6 large eggs 1 1/4 cups milk I used almond 1/2 teaspoon ground cinnamon 1/3 cup maple syrup or honey 1/4 cup brown sugar optional - add if you like your french toast sweeter - I left it out since we usually drizzle with maple syrup once baked 2 teaspoons pure vanilla extract    Streusel Topping: 1/3 cup all-purpo

These are adorable and so fun for a party!! I like the idea of using no-bake cheesecake and the sprig of mint at the top makes them look more appetizing than the gummy worms that I used to use for my kids. These little desserts may not be ultra-gourmet, but they are super easy, whimsical, and perfectly yummy……….they’ll make your guests smile. Make Mother’s Day really special………she’ll love it even more if you clean up the kitchen afterward. 🙂 INGREDIENTS: 1 1/2 cups semi-sweet chocolate chips 11 ounces cream cheese, softened 1/3 cup sugar 1/4 cup butter, room temperature 1 1/2 teaspoons vanilla extract 1 cup heavy cream 20 chocolate wafer cookies mint sprigs for garnish DIRECTIONS: Place chocolate chips in small microwave-safe bowl. Microwave on high for 1 minute, then stir. If necessary, microwave at 15-second intervals, stirring after each heating, just until chips are melted when stirred. Set aside to cool. Visit Potted Chocolate Cheesecake @ tidymom.net for full recipe and instruc

This is such a gorgeous and perfect dessert for Mother’s Day. Lovely! Most definitely show stopping! That vibrant pink is perfect for Mother’s Day – love all the fresh raspberries in this one! o, so pretty and the color is stunning.  I love, love, LOVE this recipe! I’ve made it several times and it’s always a hit. I add a sprig of fresh mint to steep for 5 minutes before straining the fruit which adds a nice flavor. I also tried a blackberry/blueberry/basil version this week that was equally delicious! Awesome recipe! This tart was fantastic! It was everything I was hoping it would be. The curd was velvety, tart, and delicious. INGREDIENTS    RASPBERRY CURD 3 cups raspberries 1/2 cup sugar 1 tsp Meyer lemon zest 2 Tbsp Meyer lemon juice 2 Tbsp water 2 large egg yolks 2 Tbsp plus 2 tsp cornstarch 1/8 tsp salt 1 Tbsp chilled unsalted butter, diced    CRUST 1 1/4 cups flour 1/4 cup sliced almonds, toasted and finely ground 1/4 cup sugar 1/4 tsp salt 7 Tbsp unsalted butter    TOPPING 1 cup

This was delicious and so easy to make. My son loves it as well!! he says it’s the best dessert I’ve ever made and everyone raved about it! Seriously delicious, vegans and non-vegans alike can appreciate how great this pie is! Chocolate and peanut butter–my absolute favorite combination! Ingredients    CRUST 1 sleeve graham crackers (or sub similar gluten-free cracker/cookie) 4 1/2 Tbsp melted vegan butter or coconut oil    PIE 12 ounces firm silken tofu, slightly drained and patted dry 1/2 cup creamy salted natural peanut butter (I like Trader Joe’s brand) 1/4 cup agave nectar or maple syrup (or sub honey if not vegan) 1 14-ounce can (~1/34 cups) full-fat coconut milk OR coconut cream, chilled overnight (no shaking the can! You want the cream and liquid to remain separate)    CHOCOLATE GANACHE TOPPING 1 cup semisweet dairy-free chocolate chips 1/3 cup non-dairy milk (I used full-fat coconut, but almond milk is fine, too) To see directions and complete recipes visit Vegan Peanut Butter

Anyone wondering – strange as it seems, you can’t taste the avocado at all, it just adds a really nice texture. Also, the coconut sugar doesn’t actually taste like coconut, it’s really sweet and if anything it has a slight caramel flavor to it. I have made these 2 times and they are delicious! I keep mine in the freezer.  Absolutely awesome cookies! Ingredients 100 g. (3/4 cup) avocado flesh (very ripe, but not brown) ½ cup (120mL) coconut sugar (*SEE NOTES) 1 egg (FOR VEGAN VERSION SEE BELOW) ½ cup (120mL) dark cocoa powder 50 g. dark chocolate chunks (I used 85% cocoa) ½ tsp. baking soda To see directions and complete recipes visit Healthy Avocado Chocolate Cookies @ thesmoothielover.com

Now, if you think of all the super simple dessert recipes that, like us, you’ve always avoided  because they call for whipped topping, you’ll understand why we’re so excited about this product. And once you try it, we guarantee you’ll be too. INGREDIENTS 1- 8×8 prepared vegan sponge cake (recipe follows) 1 cup coconut milk coffee beverage plus one tbsp instant coffee OR 1 cup strong brewed coffee 1 tbsp coffee liqueur (or to taste) 1 tbsp whiskey (or to taste) 1 container vegan whipped topping, thawed (here we used So Delicious CocoWhip) 1 container vegan light whipped topping, thawed (here we used So Delicious CocoWhip Light) 1 tsp natural vanilla extract Unsweetened cocoa powder and chocolate shavings for garnish To see directions and complete recipes visit Vegan Tiramisu @ mayihavethatrecipe.com

The chocolate cover coating is amazing. These are awesome! Fantastic recipe. I need these in my life, the combination of dates, bananas, and chocolate makes my mouth water. I love their perfectly bite-sized shapes, they are so cute! The banana date caramel sounds sooooo heavenly. Bananas and dates are always an amazing combo. Ingredients    "Biscuit" Base: 1 cup Gluten Free Rolled Oats 1 small pinch of Sea Salt Seeds of 1/2 a Vanilla Pod 8 Medjool Dates, pits removed 3 tablespoons Water    Banana Date Caramel: 12 Medjool Dates, pits removed 1 small Banana 1 Tablespoon Coconut Sugar Seeds of 1/2 a Vanilla Pod Small pinch of Salt 2 tablespoons Water 2 teaspoons Chia Seeds    Chocolate Coating: 5 oz Raw Dark Chocolate or Chocolate Coating Recipe To see directions and complete recipes visit Raw Vegan Twix Bars with Banana Date Caramel @ crazyvegankitchen.com

This may be the Super Bowl dessert of all Super Bowl desserts – I made cookie dessert nachos, you guys!  And, not just any cookies, but crunchy funfetti cookies! The dessert nachos are even adorable without the accoutrements. Ingredients   Cookie Nachos Recipe 1 1/2 cups all-purpose flour 1/2 cup milk 1 teaspoon instant yeast 1/4 teaspoon salt 1/2 cup unsalted butter (room temperature) 6 ounces rainbow nonpareils   Meringue Recipe 3 pasteurized egg whites (I highly recommend using Safest Choice pasteurized eggs for this recipe since the meringue is not cooked.) 1/4 teaspoon cream of tartar 1/3 cup sugar 1/2 teaspoon vanilla extract   Topping Ingredients diced strawberries (to taste) chocolate chips (to taste) To see directions and complete recipes visit Funfetti Dessert Nachos @ cupcakeproject.com