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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. Ba

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

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

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

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

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 is barely noticeable. Gr

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.

So creamy and delicious! :) I love banana pudding, and when I'm feeling more brave (I am a baking phobic), I would love to start with this gorgeous pie! Recipe >> Banana Pudding Cheesecake @ SerenaBakesSimplyFromScratch.com

The bars are excellent when chilled and should be stored in the refrigerator on a hot day, but I like them best when only slightly cool or at room temperature. Try to have extra ingredients laying around when you make these because you definitely will end up with requests for additional batches. Recipe >> Strawberry Lemonade Bars @ KandktestKitchen.com

Made this cake tonight from this recipe . Had to do the carmel twice the first time I overcooked it. I hope it tastes as good as it looks. This was on the ‘cusp’ of my ‘cakery’ skills! Recipe >> Caramel Pumpkin Italian Cream Cake @ Loriesmississippikitchen.com

I made this tonight, and it was wonderful. I wanted a light cake to make a summer time dessert, and this fit the bill perfectly. I topped it with a Lemon curd/mascarpone/whipped cream concoction that was really REALLY good, and some fresh blueberries to serve after a fancy pants dinner and it got rave reviews.. A true keeper! Recipe >> Old Fashioned Sugar Cake @ ChocolateChocolateAndMore.com

I made a double portion just today, right after I found this, we ate up 1/2 already :) I butchered it, because I just used what I had on hand, but this is a great base recipe! I used hazelnut & hemp milks instead of yogurt, added a little ACV & vanilla. Also substituted buttermilk pancake mix for the flour and stevia & honey & maple for the sugar. Also some chocolate chips sprinkled on top :) We made mini muffins knocked temp to 375. Also made muffins & mini doughnuts, now about to throw remainder of the dough in a bread pan and sprinkle with walnuts and chocolate chips. And if you store it in the fridge, the cake takes on a wonderfully satisfying dense texture. This recipe is a keeper for sure! Recipe >> Starbucks Pumpkin Pound Cake @ SomethingSwanky.com

This simple chocolate cake is a favorite of Lucinda Scala Quinn's oldest son, Calder. Topped with whipped cream and sliced strawberries, it makes for an easy and delicious dessert. Chocolate Cake with Whipped Cream and Berries Ingredients:     2 Busy-Day Chocolate Cake, baked in 2 8-inch round cake pans     2 pints heavy whipping cream     1/4 cup confectioners' sugar     1 teaspoon vanilla extract     1 quart fresh strawberries, washed, trimmed and thinly sliced Directions: Bake cakes and cool completely. Whip the cream to soft peaks, add the sugar and vanilla, and whip again until just stiffened. Do not over mix! Slice the top off 1 cake round to make a flat surface. Spread bottom cake round with a thick layer of whipped cream. Top with a layer of half the amount of strawberries. Top with the other cake round and spread with another thick layer of whipped cream. Top with remaining strawberries. Slice and serve with any extra whipped cream and berries on the side.

I baked this cake tonight and it turned out amazing! I did make a few changes since I was afraid of a dense cake. I used a bundt pan at 350 which finished in 30 minutes (though my oven tends to be a bit on the hot end). I also added 1 tsp of baking soda and used laban (fermented yogurt/milk) in place of regular milk. for the frosting, I reduced the cream cheese frosting in half starting with 1/2 cup of conf. sugar and adding until it was mildly sweet and runny in consistency since I also prepared a dark chocolate frosting to glaze the cake. It had the perfect amount of sweetness to please everyone in the house. I will definitely save the recipe for another occasion. Recipe >> Banana Cake with Cream Cheese Frosting @ Bake or Break

German chocolate cakes hardly needs any introduction. A tall, dark chocolate cake layered with a rich custard filling made of toasted coconut and pecans and then glazed with a dark chocolate ganache. How can anyone not like German chocolate cake? Sign me up for a breakfast slice (or two). This recipe comes barely adapted from David Lebovitz. What can I say, the man knows his German chocolate cakes. Overall, I was pretty happy with how this turned out. The cake is rich, moist and has a deep chocolate flavor, and I could eat the filling by the spoonful (and did). I did end up biffing it though with the ganache and had to make another batch because it turned out grainy. I got impatient waiting for it to cool and kept tinkering with it in an attempt to get it to set up faster. So, while ganache version two-point-oh chilled, I had some time to read up on my Ganache 101, which I’ve detailed before. I should really follow my own advice… Ganache can also be intimidating if you don’t know your

Seven layers of sugar cookie heaven, packed into one glorious bar! No need to hassle over cut-out sugar cookies since these pack the sugar cookie punch in a convenient cookie bar that everyone will love.. Recipe >> Sugar Cookie Seven Layer Bars @ thedomesticrebel.com

I baked this yesterday. Delish. My housemates are health nuts so I tried a variation. I used almond flour, and almond extract. I also added a ripe mashed banana just cuz it was going to go bad. It turned out super delicious!!! Everyone wants the recipe.  I didn’t make the icing, it was yummy as is. Although probably because of the almond flour, it didn’t pop out. No worries, we ate it out of the pan. I was thinking that probably the flour conversion and weather (which I had no clue about) were factors in it not staying fully intact. It was spongey enough and stayed together; perhaps I didn’t grease the pan enough. Recipe >> Preacher’s Cake @ goodfoodgourmet.com

Amazing homemade lemon pudding cake. This tangy and sweet confection is sure to delight! I made this cake with the lemon buttercream icing. It was the best! One suggestion: Butter and flour your bundt cake pan very liberally. My cake stuck and it took some doing to separate it from the pan. Luckily icing covers a multitude of flaws! Recipe >> Homemade Lemon Pudding Cake @ thekitchenmagpie.com

Just made this cake again last night..perfect taste and texture! Since it is a true butter cake it keeps really well and mellows at fairly cool room temp wrapped or in a cake keeper. I have used this recipe for years with the addition of almond extract! Make sure you beat each egg until fully combined and the texture of the cake will be fluffier than a normal pound cake.  If we have any left after two days it gets sliced and put into fridge or freezer. Mine cooks in preheated oven at 300 with two pyrex cups of water on same rack. Varies from hour and a half to hour and forty five minutes..use buttered floured 10 in tube pan..cook until firm lightly brown and cracked on top. Cream Cheese Pound Cake Yield: 1 (10-inch) cake Ingredients:     1 1/2 cups butter, softened at room temp     1 (8-ounce) package cream cheese, softened at room temp     3 cups sugar     6 large eggs     3 cups all-purpose flour     1/8 teaspoon salt     1 tablespoon vanilla extract Directions: Beat butter and cream

When I told my mom yesterday I was making pumpkin pie she was so skeptical about it. She was so shure she wasn't going to like the taste of it (specially the filling, although she likes pumpkin in other dishes). I told her she didn't have to eat, but after she tried it, she couldn't stop (she absolutely loved it). Well, I made mine actually with butternut squash (a really orange fleshed one)and a cereal and pumpkin seed based crust (the seeds are imported cause we don't have pumpkin) because we don't have pumpkin nor ginger snap cookies here in Vzla. Excellent recipe, a definite must. And tastes even better with the salted caramel sauce. Recipe >> Pumpkin Pie with Gingersnap Crust @ Closet Cooking

Sour Cream Pumpkin Coffee Cake This recipe is probably the best coffee cake I have ever tasted. It was a little big of a project putting it together but it was well worth it. I used a 9x13 pan, so when you spread out the bottom layer, it will be very thin, and the top later will be somewhat sparse, but in the end it turns out perfectly. I only had canned pumpkin pie filling, so I omitted the spices and cut down a little on the sugar. Also, I think the original recipe was in an 8x8 so I dont have an exact amount of time I baked it, but I know it was a little more than 35 minutes. I got this recipe from Closet Cooking Recipe --> Sour Cream Pumpkin Coffee Cake

You will love these Brown Butter Cream Cheese Chocolate Chip Cookies! Soft, chewy and so flavorful from the nutty brown butter, cream cheese and brown sugar! Sinfully addictive cookies!! Recipe >> Brown Butter Cream Cheese Chocolate Chip Cookies @ americanheritagecooking.com

This Zesty Lemon Pound Cake makes a wonderful dessert no matter what the occasion..   Zesty Lemon Pound Cake Yields: 12 to 16 Servings Ingredients:     1 cup (6 oz.) * NESTLÉ® TOLL HOUSE® Premier White Morsels     2 1/2 cups all-purpose flour     1 teaspoon baking powder     1/2 teaspoon salt     1 cup (2 sticks) butter, softened     1 1/2 cups granulated sugar     2 teaspoons vanilla extract     3 large eggs     3 to 4 tablespoons grated lemon peel, (about 3 medium lemons)     1 1/3 cups buttermilk     1 cup powdered sugar     3 tablespoons fresh lemon juice Directions: PREHEAT oven to 350° F. Grease and flour 10-cup Bundt pan. MELT morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted. Cool slightly. COMBINE flour, baking powder and salt in small bowl. Beat butter, sugar and vanilla extract

These scalloped potatoes are made with broth, not milk, and get extra flavor from sun-dried tomato pesto. They are fabulous with roast chicken. Scalloped Potatoes with Sun-Dried Tomato Pesto Ingredients:     3 pounds Yukon Gold potatoes     2 cups (8 ounces) shredded sharp cheddar cheese     2 tablespoons chopped fresh basil or 1 tablespoon chopped fresh marjoram     1 cup chicken broth or canned low-sodium broth, heated to boiling     2 tablespoons chopped fresh parsley For the Sun-Dried Tomato Pesto:     2 cups sun-dried tomatoes packed in oil, drained     1 cup freshly grated Parmesan cheese     1/4 cup extra-virgin olive oil     1/4 cup packed fresh basil leaves     1/4 cup packed fresh parsley leaves     2 cloves garlic, crushed under a knife and peeled     Freshly ground pepper, to taste Directions: Position a rack in the center of the oven and preheat to 400°F. Lightly oil an 11 1/2 x 8-inch (2-quart) baking dish. Bring a large pot of lightly salted water to a boil over high hea

To me, this is the single best cheesecake I have ever had.  I discovered this in Jim Fobel's cookbook about 5 years ago, and it is the one I return to again and again.  It is creamy smooth, lightly sweet, with a touch of lemon.  This cheesecake has become the favorite of family and friends who've had the good fortune to be served this slice of heavenly goodness.  New York Cheesecake Ingredients: 5 large eggs, room temperature 2 cups (one pint) sour cream, room temperature 4 8-ounce packages cream cheese, room temperature 8 tablespoons (one stick) unsalted butter, room temperature 1 1/2 cups sugar 2 tablespoons cornstarch 1 1/2 teaspoons vanilla extract 1 teaspoon fresh lemon juice 1 teaspoon grated lemon zest Directions: Generously butter the inside of a 10-inch springform pan.  Wrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides, crimping and pleating the foil to make it conform to the pan.  This will help to prevent water seeping into t

Creamy classic cheesecake has English toffee bits throughout, and is served with caramel topping.. This is a very good cheesecake if you want something other than the traditional cheesecake. I followed the directions exactly and it came out perfect - no cracks at all. All of the ladies at "Pokeno" enjoyed it also. English Toffee Cheesecake Ingredients:     2 cups graham cracker crumbs     1/2 cup sugar     1/2 cup butter, melted     3 (8 oz.) packages cream cheese, softened     1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk     3 large eggs     2 teaspoons vanilla extract     1 (8 oz.) package English toffee bits, divided     2 teaspoons Pillsbury BEST™ All Purpose Flour     1 (12.25 oz.) jar Smucker's® Caramel Flavored Topping     1/3 cup milk chocolate toffee bits Directions:     HEAT oven to 325°F. Stir graham cracker crumbs, sugar and butter in medium bowl until evenly moistened. Press into bottom and halfway up sides of 9-inch springform pan.     BEAT cream che

My son’s 15th birthday is today and he wanted a special breakfast. I wasn’t prepared and so looked online. I found these, and served them with a banana/blueberry smoothie with whipped cream on top. Boy, was he a happy camper! He raved about these bananas. I think next time I might put them on french toast! .. Recipe >> Pan Fried Cinnamon Bananas @ dizzybusyandhungry.com

I made this dessert for my family last night and it turned out great.. they were very tasty! I added a little brandy to the skillet after I took the bananas out and added a couple of bananas back in and I like it that way too!.. . What a delicious dessert :) Recipe >> Fried honey bananas @ rachelschultz.com

One word: SINFUL. Oh actually 2 words Evil. These were soo wonderful I couldn't stop eating them. It was the first time I made donuts but definately not the last.. Homemade Glazed Donuts Ingredients: Dough:     2 1/2 c. all purpose flour     4 T. sugar     3 T. unsalted butter     1/2 tsp. salt     1/2 c. milk     1 egg     2 tsp. yeast     1/2 c. tangzhong Tangzhong:     1/3 c. all purpose flour     1 c. water Glaze:     2 c. powdered sugar     1/2 tsp. salt     1 tsp. vanilla     2 T. water Instruction     Make the tangzhong and the dough.  Basically, the tangzhong is a water roux made from cooking the flour and water over medium heat until thick and swirl lines appear – then you let it cool.  Then, dump all of the dough ingredients into a bread machine, and set it to the “basic dough” function.  (You can make this dough by hand or in a stand mixer with a dough hook – knead about 15 minutes until the dough can be stretched to form a windowpane.  Cover and allow to rise 45 minutes

Looks very yummy! If someone really wants to make this a 4-layer for an awesome presentation, I suggest making the standard 2 layers, then slicing them in half (making 2 thinner rounds out of each). Use the same amount of fillings, but as it will be distributed amongst 4 layers, the cake will not be too bulky, and structural stability is maintained. Recipe >> Chocolate Strawberry Nutella Cake @ thepioneerwoman.com

Cake box cookies are so great for a last-minute snack. These are the best! I got the recipe from a cookie exchange this Christmas 2009. Cool Whip Cookies Ingredients:     1 package (18.25 Oz. Box) Cake Mix     1 cup Cool Whip     1 whole Large Egg     1 cup Powdered Sugar Directions: et oven to 350 degrees. Mix all ingredients, except powdered sugar. Roll a spoonful of dough in powdered sugar. Place on a cookie sheet and bake for about 8 minutes. I love these in lemon and strawberry, and of course … chocolate! Try them, you’ll be glad. :)

Eggnog. It is one of my favorite things about the holidays.  Seriously. Problem is, I can't drink it too much because I am lactose intolerant. Go figure.  So I had to come up with a way to get my eggnog fix without having to go into the fridge and drink it straight from the carton.  Enter 'Spiced Eggnog Bundt Cake.'  Genius!  I searched through blogland and took a bit from this recipe and that recipe until I had something that sounded like it would address my cravings.  It did. Bigtime!  I went a little overboard with the 'drizzle' but who cares?  It tastes great! See that swirl of spice goodness in the middle?  That my friends, is heaven on a plate! For the Cake: 1 cup of butter, softened 3 cups of sugar 6 large eggs 3 cups of sifted cake flour 3/4 teaspoon of baking powder 1/2 teaspoon of salt 1 cup of eggnog 2 teaspoons of vanilla extract 2 tablespoon of dark rum or brandy (optional) 1 teaspoon of ground cinnamon 3/4 teaspoon of ground nutmeg 1/2 teaspoon of grou

This very simple, few ingredient and super tasty peanut butter no bake cookie recipe is calling your name if you or anyone you know is a peanut butter lover! I made regular no bake cookies last week with cocoa in them for my family to take on vacation for the car ride and I saved a couple for my boyfriend, not knowing if he liked them or not because he isn't a big chocolate fan and he is really picky about foods.....he won't really eat homemade brownies or cake unless they are Little Debbie brownies or cake from a cake mix...I still haven't figured this one out! But, come to find out, no bakes are one of his favorite cookies! I was shocked and surprised that I didn't know this (since we have been dating for almost 6 years)...whoops! Anyway, he asked me if I would make just peanut butter ones the next time I made them because peanut butter is one of his favorite things in desserts! They are sweet, peanut-buttery, have a great texture from the hearty and chewy oats and th

These snowball cookies are sweet and flaky, and have a delicious surprise in the middle: sweet jam! You can choose your favorite flavor to use for the filling, but my favorite is strawberry jam. Chopped pecans add a little crunch to these snowball cookies. They are perfect for an afternoon snack. I prefer them warmed up and served with tea. Recipe >> Jam-Filled Snowball Cookies @ stepable.com

I made this cake exactly as the recipe states. It was wonderfully moist and so, so delicious. I had no problems with the frosting being too thick. It was perfection! In fact, I am going to make it for a luncheon we are having at work next week. Peanut Butter Sheet Cake Ingredients     FOR THE CAKE:     2 cups Sugar     1 teaspoon Baking Soda     2 cups Flour     1 teaspoon Salt     2 sticks Butter     1 cup Water     1 cup Peanut Butter     ½ cups Milk     1 teaspoon Vanilla     2 whole Eggs      FOR THE FROSTING:     1 stick Butter     ½ cups Peanut Butter     6 teaspoons Milk     1 pound Powdered Sugar Directions: Preheat oven to 400 F. In a large bowl, mix together sugar, baking soda, flour and salt. Set aside. Combine butter, water and peanut butter in a saucepan and bring to boil. Pour over flour mixture. Add milk, vanilla and eggs. Mix. Pour in a large cookie sheet or jelly roll pan (10x15x1-inch, plus or minus). Bake at 400 F for 20 minutes. Remove from oven and cool before fros

A couple of my friends brought this beautiful cake to my office. I was intrigued and asked them what type of cake it was. They told me it was a Japanese Cheesecake. It looked so delicate and mouth watering. I went home and tried a recipe I found online. I love cheesecake and wondered what made this one different. After baking it I discovered this is not your ordinary cheesecake. This is a very light, melt in your mouth cake. It is firm enough that you can treat it like an ordinary sponge cake, but far better than any sponge I have made. With a hint of cream cheese and lemon flavour I was sold. It is incredibly easy to make and it is perfect on it's own. Cotton Soft Japanese Cheesecake Ingredients:     40g/5 oz. fine granulated sugar     6 egg whites     6 egg yolks     1/4 tsp. cream of tartar     50g/2 oz. butter     250g/9 oz. cream cheese     100 ml/3 fluid oz. fresh milk     1 tbsp. lemon juice     60g/2 oz. cake flour /superfine flour     20g/1 oz. cornflour (cornstarch)     1

WARNING: This recipe is dangerous. I once consumed two dozen of these cookies by myself... in one afternoon. These are hands down the most delicious and addicting oatmeal chocolate chip cookies I have ever encountered. I'm not even sure I can bring myself to try another chocolate chip cookie recipe... I have no good reason to. These are life changing cookies. If you do ONE thing this weekend then let it be to bake a batch of these cookies. Life is short! You can burn off the calories later! These cookies are truly heaven on earth. So ditch the jeggings and go put on your loosest pair of comfy pants. It's time to make some of these bad boys!   Super Addicitng Oatmeal Chocolate Chip Cookie Recipe Ingredients: 1 cup butter, softened 1 cup packed light brown sugar 1/2 cup white sugar 2 eggs 2 teaspoons vanilla extract 1 1/4 cups all-purpose flour 1/2 teaspoon baking soda 1 teaspoon salt 3 cups quick-cooking oats 1 cup semisweet chocolate chips (or mint chocolate chips, or dark choc

A cross between a chewy blondie and moist butter cake, these blondies are studded with white chocolate chips and ribboned with sweet cinnamon sugar! I made these yesterday as a thank you token for a friend. I found them very easy to make, with the added benefit of not having to buy a lot of ingredients not already in any kitchen pantry. They were a delicious hit with the added bonus of my husband unable to stop eating them. He isn’t usually that interested in sweets.. Recipe >> White Chocolate Snickerdoodle Blondies @ sallysbakingaddiction.com