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Rainbow Pinwheel Cookies

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The super easy method behind these cookies takes your sugar cookie game to a whole new level!! Rainbow Pinwheel Cookies Servings: 14   Ingredients: 1 bag (17.5 oz) Betty Crocker™ sugar cookie mix, mixed per package directions Liquid food coloring, as desired Rainbow sprinkles, if desired Directions: Preheat oven to 350°F. For rainbow pinwheels, divide dough evenly into five bowls, and color each with a different color liquid food coloring. (We used McCormick™ Neon shades in pink, green, blue and purple, as well as the yellow from the standard pack). Roll each color dough into 14 grape-sized balls. Combine a ball of each color and quickly roll into a larger ball. It will look like a little beachball. Then roll that ball between your hands and the counter or cutting board until you have a cylinder about 6 inches long. Starting from one end of the cylinder, roll the dough into a coil, twisting the cylinder as you go. Roll edges of the cookie in sprinkles. Repeat with remaining cookies...
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Super Moist & Fudgy Brownies with Chocolate Ganache

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I made this today, left it in for 20 minutes but it was very wobbly so left it in another 5 minutes. It was still quite wobbly in the centre but after leaving it out of the oven 5-10 minutes it got firm. Left it to cool completely then I cut it into 9 equal parts before pouring the ganache over and was very very nice Recipe >> Super Moist & Fudgy Brownies with Chocolate Ganache @ BrunchTimeBaker.com
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Best Banana Cake

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This cake was great! I’m normally a health food junkie, so this was actually the first time I’ve ever bought CRISCO or powdered sugar! But I had a hinkering, some old bananas and wanted to surprise my husband. It was really delicious! I didn’t see the healthier recipe for the peanut butter banana cake til after I made this, so it must have been meant to be :) I subbed teff flour for the cake and used coconut milk in the can instead of buttermilk. It’s my go to buttermilk sub since I always have it on hand. It came out DELISH!   Recipe >> Best Banana Cake @ Insidebrucrewlife.com
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Orange Sherbet Dessert

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I made this last night–super yummy and easy, but, I followed the recipe to a T and I felt like I had too much crust, and not enough whipped topping left over for the top. My layer of the whipping cream on the top was really thin, and the crust was really thick. Will definitely make again as it’s super yummy–mine didn’t look as pretty as the picture though! I will probably use a little less whipping cream in the crust and save more for the top part. Recipe >> Orange Sherbet Dessert @ Chef-in-Training.com
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Vanilla Cake with Strawberry Cream Frosting

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This is a fantastic cake tastewise, but I have had the hardest time assembling this thing both times that I have made it. The reason is that the frosting, even after hours in the refrigerator, softens within minutes of being in room temp. With a 9×13 cake cut into layers, this was probably not a big deal for you, but if you have the 9" round cakes, the layers just slide all over the place as the frosting melts and oozes out the side. The second time I made it, I chilled everything, including the cake layers. When I put it together, it was better than the first time, but I still had to stick some cocktail stirrers in it to hold the layers straight while we carried it to a party. Anyway, it tastes FANTASTIC even if it looks a mess. Next time I am just doing a 9×13 with a thick layer of jam, berries, and frosting on the top. No layers for me! Recipe >> Vanilla Cake with Strawberry Cream Frosting @ perrysplate.com
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School Lunchroom Cafeteria Rolls

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These rolls are JUST like the ones the cafeteria ladies make in the school lunch rooms! My 8 year old daughter loves the cafeteria rolls and said my recipe was even better! You can't mess these up! They are super easy and everyone will want the recipe! We eat the leftovers for breakfast or put cheese and turkey in warmed rolls for a quick lunch! School Lunchroom Cafeteria Rolls makes 45 rolls Ingredients: 3 cups warm water 1 tablespoon white sugar 2/3 cup white sugar 3 (.25 ounce) envelopes active dry yeast 1/4 cup milk 2 eggs 1 tablespoon salt 10 cups all-purpose flour 1/4 cup shortening 1/4 cup butter, melted Directions:     In a large bowl, mix together the warm water and 1 tablespoon sugar. Sprinkle the yeast over the top, and let it stand for about 10 minutes, until the yeast is foamy.     Mix the milk, eggs and salt into the yeast. Measure the flour into a separate bowl, add 2/3 cup sugar, and crumble the shortening into it using your fingers until it...
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Creamy Peach Pie

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This creamy peach pie is SO light and fluffy. It really is the perfect low-cal dessert for summer. You could even chop up fresh peaches and put them in the pie for extra-peachy flavor! Creamy Peach Pie Ingredients: 1/4 cup water 1 0.3-oz package of sugar free peach Jell-o* 2 6-oz containers of peach yogurt (I used Yoplait Light) 1 8-oz tub fat free cool whip, thawed 1 pre-made graham cracker crust Directions: In a microwave-safe measuring cup, heat water for 45-90 seconds or until boiling. Whisk in Jell-o until dissolved. In a large bowl, whisk together Jell-o mixture and yogurt. Fold in whipped topping. Carefully spread in crust. Refrigerate at least 4 hours or until set. Garnish as desired - I topped mine with frozen peaches and whipped cream. Store in refrigerator. *I have never made this recipe using any other kind of Jell-o except for sugar free. I am not sure if it would work with regular Jell-o because the size of the packages are so much different.
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