Raspberry Cake Mix Cobbler

Quick and easy dessert made with only 3 ingredients!  Swap out the raspberry for blueberry or blackberry pie filling.

Last weekend, I had a hankering for a dessert that my mom used to make when I was growing up.  I can’t tell you how many years it’s been since I even had it, but all of a sudden, it sounded like the best thing in the world.  So I called my mom who immediately knew what I was talking about.  I got ready to write down the ingredients but the list was so short I didn’t even have time to grab my pen. “3 ingredients?”  I asked her.  “Are you sure?”  She assured me that was all and with disbelief I finished the call.

Due to some things out of my control, I didn’t have time to make it that night.  Or the next.  Finally it was Sunday and I knew I’d have time to make it because we weren’t going anywhere for dinner.  I pulled out the ingredients and my husband asked what I was making: “Um, it’s a pie filling cake thing with cake mix and butter.”  We never had a name for it growing up and even as I was typing this post, I wasn’t sure what I should call it.  I finally settled on cake mix cobbler because that seemed like the closest thing to what it is.  Besides delicious, that is. *wink*

This is a great dessert to make for your family or a smaller gathering and is quick and easy to throw together.

To make this, you need the following ingredients:

  • 1 (16.5-oz) box of yellow cake mix
  • 3/4 c. butter, melted
  • 1 (21-oz) can of pie filling (raspberry, blueberry, blackberry)
  • finely chopped walnuts (optional)
Quick and easy dessert made with only 3 ingredients!  Swap out the raspberry for blueberry or blackberry pie filling.

First, preheat the oven to 350 degrees F.

Next, coat an 8×8, 9×9 or 11×7 pan with cooking spray.

Pour the pie filling into the bottom of the pan and spread it out as evenly as possible.

Quick and easy dessert made with only 3 ingredients!  Swap out the raspberry for blueberry or blackberry pie filling.

Sprinkle the dry cake mix over the top of the pie filling, distributing evenly.  If you decide to use the chopped walnuts, sprinkle some over the top.  This is how we made it growing up, but my husband has a tree nut allergy so no walnuts for us. *sigh*

Melt the butter in the microwave and drizzle over the top of the dry cake mix. 

Note: Because I used an 8×8 pan, I actually spread about half of the cake mix and then poured half of the butter and then used the rest of the cake mix and poured the rest of the butter on top.  I did this because the smaller pan makes the cake mix layer thicker, but if you use an 11×7 pan, you wouldn’t need to do this step.

Quick and easy dessert made with only 3 ingredients!  Swap out the raspberry for blueberry or blackberry pie filling.

Put it in the oven for 20-35 minutes.  Start checking for doneness at 20 minutes and then go at 3-5 minute increments after that.  You’ll know it’s done when the edges start turning a golden brown and it’s not wet to the touch.  (Although be careful because it’s super hot!)

Quick and easy dessert made with only 3 ingredients!  Swap out the raspberry for blueberry or blackberry pie filling.

Serve warm or cool with whipping cream or ice cream.  This is a sweet dessert and vanilla ice cream seemed to cut the sweetness a little bit.  Even though this is only an 8×8 pan, the portion sizes are a little smaller due to the sweetness so you could probably serve 6-8 people.  Or just yourself.  I won’t tell. *wink*

Quick and easy dessert made with only 3 ingredients!  Swap out the raspberry for blueberry or blackberry pie filling.

Raspberry Cake Mix Cobbler
serves 6-8

Ingredients:

  • 1 (16.5-oz) box of yellow cake mix
  • 3/4 c. butter, melted
  • 1 (21-oz) can of pie filling (raspberry, blueberry, blackberry)
  • finely chopped walnuts (optional)

Directions:

  1.  First, preheat the oven to 350 degrees F.
  2. Next, coat an 8×8, 9×9 or 11×7 pan with cooking spray.
  3. Pour the pie filling into the bottom of the pan and spread it out as evenly as possible.
  4. Sprinkle the dry cake mix over the top of the pie filling, distributing evenly.  (If you decide to use the chopped walnuts, sprinkle some over the top.)
  5. Melt the butter in the microwave and drizzle over the top of the dry cake mix.  Note: Because I used an 8×8 pan, I actually spread about half of the cake mix and then poured half of the butter and then used the rest of the cake mix and poured the rest of the butter on top.  I did this because the smaller pan makes the cake mix layer thicker, but if you use an 11×7 pan, you wouldn’t need to do this step. 
  6. Put it in the oven for 20-35 minutes.  Start checking for doneness at 20 minutes and then go at 3-5 minute increments after that.  You’ll know it’s done when the edges start turning a golden brown and it’s not wet to the touch.
  7. Serve warm or cooled with whipping cream or ice cream.
  8. Store covered in the fridge for up to a week.

Conversation Heart Cookies

Make these darling (and delicious) conversation heart cookies for Valentines and share the love!

Growing up, one of my favorite candies to receive during Valentines were those little conversation hearts.  You know the ones.  They have all sorts of silly phrases or words on them and the only color that tastes good is the white.  When I was younger, my mom would buy a big bag of them so we could grab a few and put them in with our Valentine cards for our classes at school.  I was that kid who always had to sort through and find the hearts that matched the person I was giving them to.  My best friends got ones like: U R CUTE or 4EVER.  The cute boys in class or my crush got the ones that said: CALL ME or LOVE U.  (I doubt anyone actually read the hearts before they ate them, but it was still part of the fun to think that maybe they did.)  Now I’ve got a bigger, and better tasting, treat that I like to make around Valentine’s Day: Conversation Heart Cookies.

The recipe for these cookies is actually one that I shared over a year ago during Christmas time.  I called it “My FAVORITE Roll and Cut Cookies” because they are the same cookies I’ve been making for as long as I can remember and they are amazing.  They hold their shape well and aren’t brittle so they can hold up to frosting and decorating.  The frosting recipe that I use can also be found in the same recipe, along with tips for how to avoid the dough sticking to the rolling pin and recognizing the perfect frosting consistency.

Okay, so these cookies might be one of the funnest (most fun?) treats that I make.  Most of the time I make a bunch and let the kids help decorate.  But with these conversation heart cookies, I keep most of them for myself and let the kids help with only a dozen or so.

To make your own conversation heart cookies, you’ll need:

  • one batch (about 3 dozen) roll and cut cookies (recipe HERE)
  • one batch of frosting (recipe HERE)
  • food coloring (I used Neon)
  • bowls
  • red decorating gel

Before you start decorating, make sure the cookies are completely cool.  Make the frosting and divide it into bowls, depending on how many colors you want.  I chose to do four colors. 

Make these darling (and delicious) conversation heart cookies for Valentines and share the love!

Using the back of a small spoon, spread the frosting around the cookie, leaving a small border all the way around.  (See my cookie recipe for more in-depth instructions on using this frosting.)

Make these darling (and delicious) conversation heart cookies for Valentines and share the love!

The next step is important because if you don’t do it, you won’t be able to write the words on the cookies.  You have to let the frosting/icing completely dry.  This can take a few hours during the day but I usually just frost them at night, leave them out for a couple hours and then store them in an airtight container until I’m ready to do the next step.

To write the words on the cookies, I use a small tube of red decorating gel.  Just snip off the top and squeeze a little out to get a feel for how hard you need to push.  Keep a napkin or paper towel nearby to wipe the tip of the tube off to keep it clean between cookies.

Unless your cookies are really big, you’ll want to stick to one or two words or shorten the words to single letters (example: You are = U R).  I like to use the top middle part of the cookie where it dips down as my center when I am deciding where to place my words.  For example, when I write the word “sweet”, I write the first “e” in the middle and use that as my center, writing the second “e” and “t”, then going back and writing the “w” and the “s” last.  Doing it this way just keeps things more centered.  (Although let’s be honest, the words on the real candies are anything but centered.)  If you mess up a little, you can just use your (clean and dry) finger to wipe it off the cookie and start over.  This is one of the biggest reasons why you want to make sure the icing is dry.  It’s much more forgiving if you make a mistake.  In the example below you can see that I wrote “kiss” then used that word to help me center the word “me” underneath it.

Make these darling (and delicious) conversation heart cookies for Valentines and share the love!

If you’re going to be storing them, I highly recommend letting the gel set and thicken before moving them to a container.  Store them with a sheet of wax paper in between and keep them in the fridge or on the counter for up to one week.

Make these darling (and delicious) conversation heart cookies for Valentines and share the love!

Make these darling (and delicious) conversation heart cookies for Valentines and share the love!

So what do you think?  Are you excited to make your own?  I seriously just love making these at Valentines even though they do take a little longer due to the time between steps.  But when they’re finished and you give them to your kids, spouse, neighbors or friends, the look on their face will make it worth it and they will think U R CUTE. *wink*  (I couldn’t help myself.)

Make these darling (and delicious) conversation heart cookies for Valentines and share the love!

Make these darling (and delicious) conversation heart cookies for Valentines and share the love!

If you are looking for more Valentines ideas, check out The ULTIMATE All Things Valentines Round Up I put together a couple weeks ago.  You’ll find ideas for crafts, kid activities, recipes, date night and gift ideas and more!  I’m not kidding when I say there is literally something for everyone.

The ULTIMATE All Things Valentines Round Up

Do you have a favorite Valentines treat you make every year or a favorite candy you can only find during Valentines?  Share below, I’d love to hear!

Copycat Olive Garden Lemon Cream Cake

Moist white cake, fluffy lemon cream filling and a buttery crumb topping.  This cake rivals Olive Garden's lemon cream cake and you'd never guess it starts with a store bought cake mix!

Three years ago, my husband celebrated his 30th birthday.  I wanted to do something special for him but he’s not big into parties or being in the spotlight.  However, one thing my husband loves is lemons.  Any dessert with lemons in it and he is in heaven.  So I set out to find a lemon cake that would blow all other lemon cakes out of the water.  And guys…I found it.

I had to be really secretive about making it because not only was the cake a surprise, but I’d also invited a few of his closest friends to come over for a low key, semi-surprise party.  I wish I could have captured the look on his face when his friends started showing up randomly at our house.  Priceless.

But back to the cake.  I’m not even joking when I say this is the BEST lemon cake I’ve ever tasted in my life.  The cake is moist and almost melts in your mouth. There is just the right amount of lemon in the cream filling/frosting.  And the crumb topping is like the icing on top of the icing on the cake.  *wink*  Everything just works so perfectly together.  To take this cake to the next level, I added fresh raspberries on top.  Oh. my. goodness.

As a quick side note, Olive Garden has a lemon cream cake that is almost identical to this one, but truthfully, I think this one is way better.

So are you ready to make this yet?  Let’s get started:

First, gather your ingredients.  There are 3 separate parts to the cake: the cake itself, the lemon cream filling and the crumb topping.

Moist white cake, fluffy lemon cream filling and a buttery crumb topping.  This cake rivals Olive Garden's lemon cream cake and you'd never guess it starts with a store bought cake mix!

Preheat the oven to 350 degrees F.  Decide if you want to use one pan or multiple pans to bake your cake in.  I’ve always just used one 9-inch round cake pan and then cut it in half to make two layers, but you could also bake it in two or three pans.  Grease the pans well to make the cake easy to remove from the pan once cool.

For the cake: In a large bowl, mix together the dry cake mix and the dry pudding mix.  I just use a whisk to make sure it’s well incorporated.  Then I add the egg whites, water and oil.  Beat well for 2 minutes at medium speed.  Pour into prepared pan(s) and bake for 40-45 minutes if using one pan.  (If using more pans, start with 25 minutes and keep checking to see if it’s cooked through by inserting a toothpick.  Remove from the oven and let cool completely in the pan.

Moist white cake, fluffy lemon cream filling and a buttery crumb topping.  This cake rivals Olive Garden's lemon cream cake and you'd never guess it starts with a store bought cake mix!

While the cake is baking, make the lemon cream filling.  In a medium bowl, mix cream cheese and powdered sugar together with a mixer until light and fluffy.  Mix in lemon juice and lemon zest.   In a separate bowl, whip cream until stiff peaks form.  Fold cream cheese mixture into cream.  Store in the fridge until ready to use.

Moist white cake, fluffy lemon cream filling and a buttery crumb topping.  This cake rivals Olive Garden's lemon cream cake and you'd never guess it starts with a store bought cake mix!

For the crumb topping, grab a small bowl.  Combine the flour and powdered sugar together using a whisk.  Add cold butter that’s been cut into cubes and dribble in vanilla.  Using your fingers, break the butter into smaller pieces as you work the ingredients together.  Be careful not to press it together.  You want everything to be crumbly, with the butter pieces no larger than a pea.  If you’re having trouble, put the topping back in the fridge for a few minutes to let the butter harden and then resume working it into crumbs.  Chill until ready to use.

Moist white cake, fluffy lemon cream filling and a buttery crumb topping.  This cake rivals Olive Garden's lemon cream cake and you'd never guess it starts with a store bought cake mix!

When cake is cool, gently remove the cake from pan(s).   If you used one pan, cut the cake in half and remove the top.  I like to even out the top a little bit because I actually flip the cake over onto the serving plate so it’s on the bottom and it will frost easier if it’s flat on the bottom and the top will be pretty and flat.   If you used multiple pans, you can trim a little off the top if it’s too rounded, otherwise you don’t need to do anything.

Moist white cake, fluffy lemon cream filling and a buttery crumb topping.  This cake rivals Olive Garden's lemon cream cake and you'd never guess it starts with a store bought cake mix!

*Hint: Use a large bread knife to even out the tops and to cut the cake in half.  It won’t stick like other knives.

Place the bottom layer of cake on serving plate or stand.  Depending on how many layers you have, divide the filling into half or thirds.  Be generous with the filling.  Carefully place each layer on top of the cake/filling and spread the filling over the top and sides.

Moist white cake, fluffy lemon cream filling and a buttery crumb topping.  This cake rivals Olive Garden's lemon cream cake and you'd never guess it starts with a store bought cake mix!

If you are using any berries on top, place those before putting the crumb topping on.  Sprinkle crumb topping on top of icing.

Moist white cake, fluffy lemon cream filling and a buttery crumb topping.  This cake rivals Olive Garden's lemon cream cake and you'd never guess it starts with a store bought cake mix!

Chill the cake for at least 3 hours before serving.  Sift powdered sugar over the top if desired.  Cut into pieces and serve.

Moist white cake, fluffy lemon cream filling and a buttery crumb topping.  This cake rivals Olive Garden's lemon cream cake and you'd never guess it starts with a store bought cake mix!

Olive Garden Lemon Cake

serves 12-16
 

Ingredients:

Cake

  • 1 (15.25 oz) white cake mix (any brand will work as long as it’s the right size)
  • 4 large egg whites
  • 1 1/3 c. water
  • 1 (3-oz) white chocolate instant pudding mix
  • 2 Tbsp. vegetable oil
Lemon Cream Filling

  • 12 oz. cream cheese, softened (1 1/2 pkg)
  • 3 c. powdered sugar
  • 1 1/2 c. heavy whipping cream
  • 4 1/2 Tbsp. lemon juice
  • Grated lemon peel off 1 lemon
  • Yellow food coloring
Crumb Topping

  • 2 Tbsp. butter, cold
  • 1/4 c. powdered sugar
  • 1/4 c. flour
  • 1/2 tsp. vanilla
  • berries, optional (I used raspberries but blueberries or blackberries would be good too.)
Directions:

  1. Preheat oven to 350 degrees F.  Grease either 1, 2, or 3 (9-inch) round cake pans.  (refer to notes above)
  2. Cake: Pour dry cake mix into a large mixing bowl.  Stir in dry pudding mix.  Add remaining cake ingredients.   Beat for 2 minutes at medium speed.  Pour into pan(s).  Bake for 40-45 minutes if using one pan and 30-35 minutes if using multiple pans, or until inserted toothpick comes out clean.  Allow cake to cool completely in the pan.
  3. Lemon Cream Filling: In a medium bowl, mix cream cheese and powdered sugar with an electric mixer until smooth and fluffy.  Mix in lemon juice and lemon zest.  Whip cream in a large bowl until stiff peaks form.  Fold cream cheese mixture into whipped cream.  Store in the fridge until ready to use.
  4. Crumb Topping: In a small bowl, combine flour and powdered sugar.  Add cold butter and dribble in the vanilla.   Use your hands to mix.  Break butter into smaller pieces as you incorporate dry ingredients.  Be sure not to press together.  You want to end up with a very crumbly texture with pieces no bigger than a pea.  If you’re having trouble, put mixture in the fridge for a few minutes to harden the butter.  Chill until ready to use.
  5. When cake is cool, remove the sides of the pan or gently remove cake from pans.  If you used one pan, cut the cake in half and remove the top.  If you used multiple pans, you can trim a little off the top if it’s too rounded, otherwise you don’t need to do anything.
  6. Place bottom layer of cake on serving plate or stand.  Depending on how many layers you have, divide the filling into half or thirds.  Be generous with the filling.   Carefully place each layer on top of the cake/filling and spread the filling over the top and sides.  If you are using any berries on top, place those before putting the crumb topping on.  Sprinkle crumb topping on top of icing.
  7. Chill the cake for at least 3 hours.  Sprinkle top with sifted powdered sugar before serving.
  8. Makes 12 large pieces and 16 smaller pieces.

White Chocolate Popcorn & Pretzel Snack Mix

What do you get when you mix white chocolate, popcorn, pretzels, Chex mix and M&Ms together?  Pure deliciousness!

At the beginning of this month, one of my friends handed out a delicious popcorn, white chocolate, pretzel snack mix and I literally devoured it in about 2 minutes flat!  It was so good and I was so sad I didn’t have more (so were my kids and husband).  I asked her how she made it and she listed off the ingredients and directions and I couldn’t believe how easy it was!

I made some for my husband on Sunday night to take to work this week and hand out to his coworkers, but I made sure to make some extra for us.  I’m not even kidding when I say that you could throw this together in about 10 minutes.  It’s perfect for parties, family get-togethers, neighbor gifts or just a late night snack.

Here’s what you’ll need:

What do you get when you mix white chocolate, popcorn, pretzels, Chex mix and M&Ms together?  Pure deliciousness!

This post contains affiliate links which if clicked on and a purchase is made, I will receive a small commission at no additional cost to you.

First, grab the biggest bowl you have.  (Or four of the biggest bowls you have…)  Pop the popcorn if you didn’t buy pre-popped.  (I use this popcorn machine.)  Mix the cereal, pretzels, popcorn and M&Ms all together.  If you’re making a really big batch, you can do what my friend did and spread out a clean plastic tablecloth on the counter or table and mix it together that way.

What do you get when you mix white chocolate, popcorn, pretzels, Chex mix and M&Ms together?  Pure deliciousness!

While I’m usually an advocate for measuring, there’s no wrong way to put this treat together.  Just keep pouring and mixing until it has the right ratio for you.  I tried to put approximately the same amount of everything in each bowl.

Melt your almond bark in the microwave in a medium bowl, stirring every 30 seconds until it is completely melted and smooth.  (The almond bark I used was divided up into 12 squares and I had 4 bowls so I just melted 3 pieces for each bowl and it worked out great.)

What do you get when you mix white chocolate, popcorn, pretzels, Chex mix and M&Ms together?  Pure deliciousness!

Drizzle it over the top of your popcorn/cereal/pretzel/M&M mix and stir until well coated.  The almond bark cools relatively quickly so just keep stirring until it’s cooled and starting to set.  If you want to add some sprinkles to make it a little more festive, do so before the almond bark sets.

What do you get when you mix white chocolate, popcorn, pretzels, Chex mix and M&Ms together?  Pure deliciousness!

Let everything sit for about an hour before you start portioning it out (if you’re giving it away) or putting it into a bowl or container.  Your snack mix will be good for about 5 days or so from the time you make it.  After that, the popcorn starts to shrivel up a little and it just doesn’t taste quite as fresh.  I mean, if it last the 5 days, then you’re obviously crazy, but I won’t judge… *wink*

What do you get when you mix white chocolate, popcorn, pretzels, Chex mix and M&Ms together?  Pure deliciousness!

One thing I love about this snack is that it’s totally adaptable.  You could make it with chocolate almond bark instead.  Throw in some crushed peppermint pieces or Andes mint pieces instead of the M&Ms.  Use different colored sprinkles for holidays or seasons.  It’s just so darn good, you’ll be coming up with reasons to make it!

To give you an idea of how much I made, I used an entire 18 oz box of Chex, almost a whole 20 oz bag of pretzels, about 18-20 cups of popcorn and 1 package of M&Ms.  As I was scooping it into bag, I estimated that we probably made close to 40 cups of snack mix and I spent about $10.  Delicious and easy on the wallet!

What do you get when you mix white chocolate, popcorn, pretzels, Chex mix and M&Ms together?  Pure deliciousness!
My little helper wanted a picture with the popcorn

Also, aren’t these the cutest popcorn boxes?  The same friend who gave me this recipe owns an awesome Etsy shop where she sells these boxes as well as tons of other cute packaging for holiday treats, parties, etc.  We used these same popcorn boxes when we did our budget friendly toddler Halloween party in October.  They are fun, inexpensive and add the perfect touch.  Go check out her store for all your party supplies and I promise you won’t be disappointed.

What do you get when you mix white chocolate, popcorn, pretzels, Chex mix and M&Ms together?  Pure deliciousness!

White Chocolate Popcorn & Pretzel Snack Mix
makes about 40 cups

Ingredients:

  • 1 18-oz box Rice Chex cereal
  • 1 20-oz bag mini twist pretzels
  • 1 pkg almond bark
  • 18-20 c. unsalted popcorn (popped at home or from the store, such as Skinny Pop)
  • 1 pkg M&Ms, or other small candy pieces
  • sprinkles (optional)

Directions:

  1. In a large bowl(s), or a table covered with a plastic tablecloth, pour cereal, pretzels, popcorn and M&Ms until you reach the desired ratio.
  2. Melt almond bark in a medium bowl in the microwave, stirring every 30 seconds until smooth.
  3. Drizzle almond bark over snack mix and stir together until coated.  If adding sprinkles, do it before the almond bark starts to set.
  4. Let sit for about an hour until set before packaging or storing.
  5. Store for up to 5 days.

Pumpkin Cake

Step aside pumpkin pie!  Pumpkin cake is taking your spot at Thanksgiving this year!

I am not even kidding when I say I have been waiting all year to share this recipe with you!  Pumpkin cake has been a family favorite of ours for years.  We actually stopped making pumpkin pie and make this instead every year for Thanksgiving!  Yes, it is that good.

Last year when I shared my pumpkin gingersnap recipe with you, I mentioned how my mom loves pumpkin any time of year.  She is no respecter of seasons when it comes to pumpkin!  I generally only make it in the fall, but if you happen to get a craving for this dessert in the middle of the summer, then you wouldn’t be the first! *wink*

There are three steps to this recipe, but all of them are easy.  Below are the ingredients you’ll need to make this delicious dessert.

Step aside pumpkin pie!  Pumpkin cake is taking your spot at Thanksgiving this year!

Preheat the oven to 350 degrees F.

In a small bowl, measure 1 cup of the dry cake mix, 1/4 c. melted butter, cinnamon, cloves, nutmeg and allspice.  Mix together until combined.  Set aside.

Step aside pumpkin pie!  Pumpkin cake is taking your spot at Thanksgiving this year!

In a medium bowl, mix remaining cake mix, 1 egg and 1/2 c. melted butter. 

Step aside pumpkin pie!  Pumpkin cake is taking your spot at Thanksgiving this year!

Drop by large spoonfuls into the bottom of a 9×13 pan and press into an even layer.  (I recommend lining it with tin foil and spraying with cooking spray.)

Step aside pumpkin pie!  Pumpkin cake is taking your spot at Thanksgiving this year!

I rinsed out the medium bowl I used for the bottom layer and then beat together the pumpkin, salt, 2 eggs, vanilla, brown sugar, sugar, evaporated milk and milk.  You can do this by hand or with a mixer, but because it is liquidy, it tends to splatter a little bit.  Pour over the bottom layer.

Step aside pumpkin pie!  Pumpkin cake is taking your spot at Thanksgiving this year!

Sprinkle the spiced mixture over the pumpkin layer using your hands.  You don’t want it to be fine crumbs or large chunks–somewhere in between.

Step aside pumpkin pie!  Pumpkin cake is taking your spot at Thanksgiving this year!

Step aside pumpkin pie!  Pumpkin cake is taking your spot at Thanksgiving this year!

Bake at 350 degrees F for 1 hour and 5 minutes.  Remove from the oven and let it cool completely before serving.  We like it with whipped cream on top but vanilla ice cream is really yummy too!

Step aside pumpkin pie!  Pumpkin cake is taking your spot at Thanksgiving this year!

So let’s break this deliciousness down:

Step aside pumpkin pie!  Pumpkin cake is taking your spot at Thanksgiving this year!

Seriously, guys, I would not lead you astray!  Make this for Thanksgiving or your next holiday party and everyone will be asking for the recipe.

Pumpkin Cake
serves 20

Ingredients:

  • 1 box yellow cake mix
  • 1/4 c. butter, melted
  • 1 Tbsp. cinnamon
  • 1/8 tsp. cloves
  • 1/8 tsp. nutmeg
  • 1/8 tsp. allspice
  • 1 egg
  • 1/2 c. butter, melted
  • 2 c. pumpkin
  • 1/8 tsp. salt
  • 2 eggs
  • 1 tsp. vanilla
  • 1/2 c. brown sugar
  • 1/2 c. sugar
  • 1/2 c. evaporated milk
  • 1/2 c. milk

Directions:

  1. Preheat oven to 350 degrees F.
  2. In a small bowl, mix 1 cup dry yellow cake mix with 1/4 c. melted butter, cinnamon, cloves, nutmeg and allspice.  Set aside.
  3. In a medium bowl, mix remaining cake mix, 1 egg and 1/2 c. melted butter.  Press into bottom of a 9×13 pan.  (I recommend lining it with tin foil and spraying with cooking spray.)
  4. Beat together pumpkin, salt, 2 eggs, vanilla, brown sugar, sugar, evaporated milk and milk.
  5. Pour over pan mixture.
  6. Sprinkle spiced cake mix from step 2 over the top.
  7. Bake at 350 degrees F for 1 hour and 5 minutes.
  8. Let cool before serving.
  9. Serve with whipped cream.

The BEST Zucchini Brownies

So easy.  So moist.  So yummy!  You will never need another zucchini brownie recipe after this one.

When my husband and I bought our home a few years ago, we knew we wanted to make space in the backyard for a garden.  The first year, we grew cucumbers, tomatoes, peas, carrots and (my favorite) zucchini.  At one point, I ended up with a zucchini that was as long as my arm from my elbow to the tips of my fingers!  That is a ton of zucchini my friends.  And what do you do when you have ridiculous amounts of zucchini?  Make some amazingly easy, yummy, chocolate-y zucchini brownies with melt in your mouth, gooey frosting of course!

One of my favorite things about this recipe is that it doesn’t use very much oil/butter and because of the zucchini, they are so moist!  Another thing that is great about this recipe is that it doesn’t require any eggs.  How many times have you gone to make a dessert, only to find you don’t have any eggs?  Not me!  (*cough, cough*)  Any time I bring these brownies to a party or dinner, they are gone faster than you can blink.  I always leave myself a piece at home because I’m not sure I’ll get a piece otherwise.  I’m not kidding!

Okay, are you ready to see how easy these are to make?

First off, I always make the frosting before I make the batter.  This allows the frosting time to cool off in the fridge so it’s ready to spread on once the brownies are cool.

So easy.  So moist.  So yummy!  You will never need another zucchini brownie recipe after this one.

For the frosting, you’ll need butter, cocoa, powdered sugar, milk and vanilla extract.  In a small saucepan, melt the butter on low heat and add the cocoa.  Mix well and then take it off the burner and set aside to cool.

So easy.  So moist.  So yummy!  You will never need another zucchini brownie recipe after this one.

In a medium bowl, combine the powdered sugar, milk and vanilla extract.  Beat well.  Stir in the butter/cocoa mixture and mix well.  Set in the fridge to chill and thicken up.

So easy.  So moist.  So yummy!  You will never need another zucchini brownie recipe after this one.

Line a 9×13 pan with parchment paper or tin foil.  (I prefer using tin foil.)

Preheat the oven to 350 degrees F.

Now for the batter.  Here’s what you’ll need:

So easy.  So moist.  So yummy!  You will never need another zucchini brownie recipe after this one.

In a large bowl, mix together the oil, sugar and vanilla extract until well blended.

So easy.  So moist.  So yummy!  You will never need another zucchini brownie recipe after this one.

In another bowl, combine the flour, cocoa and baking soda and salt.  

So easy.  So moist.  So yummy!  You will never need another zucchini brownie recipe after this one.

A little at a time, stir the dry ingredients into the wet ingredients.  Now, don’t freak out.  The batter isn’t what you’re used to batter looking like.  It will be dry and crumbly–almost like a dry cake mix.  I repeat, don’t freak out.  It will bake up wonderfully.

So easy.  So moist.  So yummy!  You will never need another zucchini brownie recipe after this one.

After everything is combined, add the grated zucchini.  When I grate and measure my zucchini, I press it down firmly into the measuring cup, adding just a little bit more than the 2 cups the recipe calls for–it makes them even more moist.

*Note: Grating zucchini when it is cold is much easier than room temperature.

So easy.  So moist.  So yummy!  You will never need another zucchini brownie recipe after this one.

Press the mixture into your prepared pan.

So easy.  So moist.  So yummy!  You will never need another zucchini brownie recipe after this one.

Bake for 25-30 minutes or until the brownies spring back when gently touched.  Remove from the oven and let cool.  It is best to allow them to cool completely before frosting.  (If you’re a little crunched for time, you can put the brownies in the fridge to cool.)

When you are ready to frost the brownies, take the frosting out of the fridge and pour over the top of the brownies.  Using a spatula, spread evenly over the top.  Place back in the fridge to set up, then cut them into squares. (I put mine in for a couple of hours, but if you don’t have that much time, an hour will work.)

Lastly, grab yourself a glass of cold milk and enjoy!

So easy.  So moist.  So yummy!  You will never need another zucchini brownie recipe after this one.

Heavenly Zucchini Brownies

Frosting:

  • 6 Tbsp unsweetened cocoa powder
  • 1/4 c. butter
  • 2 c. powdered sugar
  • 1/3 c. milk
  • 1/2 tsp. vanilla extract

Brownies:

  • 1/2 c. canola (or vegetable) oil
  • 1 1/2 c. white sugar
  • 2 tsp. vanilla extract
  • 2 c. all purpose flour (I have used wheat flour as well)
  • 1/2 c. unsweetened cocoa powder
  • 1 1/2 tsp. baking soda
  • 1 tsp. salt 
  • 2 c. fresh zucchini, shredded

Directions:

  1.  Preheat the oven to 350 degrees. Line a 9×13 pan with parchment paper or tin foil.
  2. For the frosting: In a small saucepan, melt the butter on low heat and add the cocoa.  Mix well and then take it off the burner and set aside to cool.
  3. In a medium bowl, combine the powdered sugar, milk and 1/2 tsp. vanilla extract.  Beat well.  Stir in the butter/cocoa mixture and mix well.  Set in the fridge to chill and thicken up.
  4. For the batter: In a large bowl, mix together the oil, sugar and vanilla extract until well blended.  In another bowl, combine the flour, cocoa and baking soda and salt.  A little at a time, stir the dry ingredients into the wet ingredients. (Remember it will be dry and crumbly looking.)
  5. After everything is combined, add the grated zucchini.  (Note: Grating zucchini when it is cold is much easier than room temperature.  When I grate and measure my zucchini, I press it down firmly into the measuring cup, adding just a little bit more than the 2 cups the recipe calls for–it makes them even more moist.)  
  6. Press the mixture into your prepared pan and press lightly.  Bake for 25-30 minutes or until the brownies spring back when gently touched.  Remove from the oven and let cool.  It is best to allow them to cool completely before frosting.  (If you’re a little crunched for time, you can put the brownies in the fridge to cool.)
  7. When you are ready to frost the brownies, take the frosting out of the fridge and pour over the top of the brownies.  Using a spatula, spread evenly over the top.  Place back in the fridge to set up, then cut them into squares.

Lemon Squares

This dessert is a perfect combination of sweet and tart and will have everyone asking for the recipe.

When my husband and I were first dating in college, he invited me to a get together with all of his best friends and their wives/girlfriends.  I was a little nervous because these were his best friends and I wanted them to like me.  So what did I do?  Well, the way to a man’s heart is through his stomach so I decided I would make a treat to bring and share.  Out of all the recipes I could have chosen, I chose one of my best tried and true desserts: lemon squares.  It didn’t hurt that my then-boyfriend, soon-to-be-husband’s favorite desserts are anything lemon.  I wasn’t going to take any chances. *wink*

Long story short, his friends all liked me and all the wives/girlfriends wanted my lemon squares recipe.  Win-win!
Now, I know some people call this dessert lemon bars, but I grew up calling them lemon squares so that’s what we’re going with here.  The recipe is super simple and absolutely delicious!

Here’s what you’ll need:

This dessert is a perfect combination of sweet and tart and will have everyone asking for the recipe.

First, preheat your oven to 350 degrees F.

Then, grab a medium microwavable bowl and melt the butter.  Add the flour and powdered sugar and mix until well combined and a dough forms.

This dessert is a perfect combination of sweet and tart and will have everyone asking for the recipe.

Line a 9×13 pan with tin foil and then spray with cooking spray.  The reason I do it this way is that it makes it easy to lift the bars out of the pan and cut them up before serving.  You could skip this step, but I wouldn’t recommend it.

Next, drop large spoonfuls of dough into the bottom of the pan and press it flat and even.  Only spread it along the bottom and not the sides, but make sure to touch all sides and corners of the pan.

This dessert is a perfect combination of sweet and tart and will have everyone asking for the recipe.

This dessert is a perfect combination of sweet and tart and will have everyone asking for the recipe.

Bake in the oven for 20 minutes or until edges are a very light brown.

This dessert is a perfect combination of sweet and tart and will have everyone asking for the recipe.

*Side story: While I was making these lemon squares, the power went out about half way through the cooking time.  Like, totally out, and I had no idea when it was going to come back on.  Apparently it was out all over the south side of town.  I was kind of mad because I didn’t want to have to start over.  But then I decided to just leave the bottom layer in the oven and let it cook with the remaining heat inside.  Thankfully, the power came on about 30 minutes after it had gone out and when I checked on the bottom layer, it looked just like it should.  Success!  I did a little happy dance in the kitchen with my daughter who had been extremely worried about the power going out.

Anyway, let’s continue.

While the bottom layer is cooking, combine the eggs, sugar, baking powder, lemon juice and 1/4 c. flour.  When deciding how much lemon juice to put it, you have to decide how sweet or tart you want your bars to be.  I like mine a little more on the tart side, so I usually add closer to 1/2 c. lemon juice, but if you want it a little sweeter, add 1/3 c.  I wouldn’t recommend adding any more or less than 1/3-1/2 c. otherwise the consistency won’t be right.

This dessert is a perfect combination of sweet and tart and will have everyone asking for the recipe.

Pour the mixture over the top of the layer you just pulled out of the oven and pop it back in for 20-25 minutes.  You will know that it’s done when the edges are lightly browned.  Pull it out and let it cool completely.

This dessert is a perfect combination of sweet and tart and will have everyone asking for the recipe.

Once cool, you can sprinkle powdered sugar all over the top.  I usually just sprinkle it from the bag, but you could also use a sifter.

Before cutting, remove the bars from the pan and gently peel the foil from the side of the bars.  It can get a little bit sticky, so I just use a butter knife to help me keep the sides of the bars from being pulled away with the foil.

Also, I like to use a plastic butter knife when cutting the bars into squares because the bars are more likely to stick to the metal ones.

My last bit of advice before enjoying your lemon squares?  Don’t breathe in through your mouth when you take a bite. *wink*

This dessert is a perfect combination of sweet and tart and will have everyone asking for the recipe.

Lemon Squares
Makes 24 bars

Ingredients:

  • 2 c. flour
  • 1/2 c. powdered sugar
  • 1 c. butter, melted
  • 4 eggs, beaten
  • 2 c. sugar
  • 1/2 tsp. baking powder
  • 1/3-1/2 c. lemon juice
  • 1/4 c. flour

Directions:

  1. Preheat your oven to 350 degrees F.
  2. In a medium microwavable bowl, melt the butter.  Add the flour and powdered sugar.  Mix until combined and dough forms.
  3. Line a 9×13 pan with tin foil and spray with cooking spray.
  4. Drop large spoonfuls of dough into the pan and press into the bottom of the pan using your hands.  Do not press it up the sides but make sure it touches all sides and corners.
  5. Bake in oven for 20 minutes.  Edges should be just lightly brown.
  6. Remove from oven and set aside.
  7. While base is baking, beat eggs in a medium bowl.  Add sugar, baking powder, lemon juice and flour.  (You can add more or less lemon juice depending on how tart or sweet you want the bars to be.)
  8. Pour over the base and bake again for 20-25 minutes at 350 degrees F.  The edges should be just lightly brown.
  9. Remove bars from the oven and let cool completely.
  10. When cool, sprinkle with powdered sugar over the top, cut and serve.