Almond Butter Banana Ice Cream

Almond Butter Banana Ice Cream - Dairy Free

I'm a sucker for healthy desserts. I make this ice cream to keep in the freezer for an any-time treat.

Ingredients:

2 frozen bananas
2 tblsp almond butter
1 tblsp water, if needed to facilitate blending
1/2 tblsp organic maple syrup
1/4 tsp sea salt

Preparation:

Break the bananas into chunks. Place all the ingredients into a mini food processor; blend until you get a creamy ice cream consistency. Serve dessert immediately, or store in a sealed container in the freezer for a firmer, scoop-able ice cream for later.

2 Servings

Chocolate Banana Ice Cream

Chocolate Banana Ice Cream - Dairy Free

This is a great healthy chocolate ice cream blend to take care of your chocolate craving.

Ingredients:

2 frozen bananas
2 tblsp almond butter
1 tblsp water, if needed to facilitate blending
2 tsp dark cocoa powder
1 tsp vanilla extract
1/4 tsp sea salt

Preparation:

Break the bananas into chunks. Place all the ingredients into a mini food processor; blend until you get a creamy ice cream consistency. Serve dessert immediately, or store in a sealed container in the freezer for a firmer, scoop-able ice cream for later.

2 Servings

Chocolate Chip Cookies

Chocolate Chip Cookies

Source: Samantha C.

Ingredients:

1 cup butter, softened

1 cup sugar

1 cup brown sugar

2 eggs

2 tsp vanilla extract

1 tsp baking soda

2 tsp hot water

1/2 tsp salt

3 cups flour

2 cups semisweet chocolate chips

Preparation: 

In a large bowl, beat together the butter and both sugars until smooth. Add one egg at a time, beating in between; stir in vanilla extract by hand. In a separate small bowl, dissolve the baking soda in hot water. Stir into batter with the salt. Then stir in flour and chocolate chips. Drop cookie dough by rounded tablespoonfuls onto ungreased baking sheets. Bake at 350 for 10-12 minutes, or until edges are slightly browned.

Makes 24 cookies

Raw Apple Cake with Warm Butter Sauce

Raw Apple Cake with Warm Butter Sauce
Source: Mitzi H.

Prepare to die and go to heaven! This raw apple cake recipe is different than any other. It's simple, packed with amazing flavors, and topped with a warm butter sauce - oh my!!!

Ingredients:

2/3 cup butter, softened
2 cups sugar
2 eggs
2 tsp vanilla extract
2 cups flour
1/2 tsp salt
2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp nutmeg
1 cup pecans, chopped
4 cups red or green apples, grated

Butter Sauce:

1 cup butter
1 cup evaporated milk
2 cups sugar
1 1/2 tsp vanilla extract

Preparation:

In a large bowl, mix butter and sugar together with an electric mixer. Add eggs and vanilla; beat together. In a medium bowl, hand stir the flour, salt, baking soda, cinnamon, and nutmeg together. Add the flour mixture to the butter mixture in thirds, beating after each addition. Cake batter will be a dry crumbly consistency. Add pecans and apples; beat well. Batter will be a very moist cookie dough-like consistency, not runny. Spread cake batter into an ungreased 9x13 pan. Bake at 350° for 35-40 minutes. Let cool.

To make the butter sauce, melt the butter in a medium saucepan. Add the evaporated milk, sugar, and vanilla; cook over low heat for 10-12 minutes, stirring occasionally - DO NOT BOIL. Serve the butter sauce warm over individual cake slices. Also goes well with a scoop of vanilla ice cream. :)

20 Servings

Warm Butter Sauce

Warm Butter Sauce
Source: Mitzi H.

This butter sauce is an over-the-top wonderful topping for individual raw apple cake slices, or over a scoop of vanilla ice cream!

Ingredients:

1 cup butter
1 cup evaporated milk
2 cups sugar
1 1/2 tsp vanilla extract

Preparation:

Melt the butter in a medium saucepan. Add the evaporated milk, sugar, and vanilla; cook over low heat for 10-12 minutes, stirring occasionally - DO NOT BOIL. Serve warm. Refrigerate leftovers and reheat in microwave.

Makes 4 cups {20 Servings}

Grain-Free Chocolate Chip Pumpkin Bars

Grain-Free Chocolate Chip Pumpkin Bars
Adapted From: detoxinista.com

When I notice the leaves start changing, and there's a slight chill in the morning air... I go into serious Fall baking mode. There's no better aroma than Fall spices like cinnamon, ginger, nutmeg, cloves and allspice. I always have to make pumpkin chocolate chip cookies this time of year, but let's enjoy the bars version of the cookie, shall we?!

Ingredients:

1/2 cup pumpkin puree
1/2 cup almond butter
1/3 cup honey
2 eggs
2 tsp pumpkin pie spice
1 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp sea salt
1/3 cup dark chocolate chips

Preparation:

In a medium bowl, mix the pumpkin puree, almond butter, honey, eggs, pumpkin pie spice, vanilla extract, baking soda, and sea salt together with an electric mixer until smooth. Stir in the dark chocolate chips. Pour the batter into a greased 8x8 baking pan. Bake at 350° for 20-25 minutes, or until the center is firm. Let cool completely in the pan, then serve.

9 Servings

Grain-Free Pumpkin Bars

 

Grain-Free Pumpkin Bars
Adapted From: detoxinista.com

Pumpkin recipes are a great way to enjoy the Fall season. These bars are super moist! They also have the taste and texture of pumpkin bread that is to die for...  smother them in maple pecan glaze, and you'll be in heaven.

Ingredients:

1/2 cup pumpkin puree
1/2 cup almond butter
1/3 cup honey
2 eggs
2 tsp pumpkin pie spice
1 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp sea salt

Preparation:

In a medium bowl, mix all ingredients together with an electric mixer until smooth. Pour the batter into a greased 8x8 baking pan. Bake at 350° for 20-25 minutes, or until the center is firm. Let cool completely in the pan. Serve pumpkin bars with Maple Pecan Glaze, and sprinkle with chopped pecans, if desired.

9 Servings

Fried Banana Pudding

 

Fried Banana Pudding
Adapted From: Everyday Paleo Family Cookbook

My husband and I both really really enjoy this healthy dessert. It will surprise you just how filling and satisfying it is... but without the guilt... so eat it up my friends!

Ingredients:

2 tblsp coconut oil
2 ripe bananas, sliced
1/4 cup full-fat canned coconut milk
raisins
chopped walnuts
coconut flakes
cinnamon

Preparation:

In a large skillet, heat the coconut oil over medium heat. Fry the bananas until they are mushy; add the coconut milk and stir together for about 20 to 30 seconds. Serve banana pudding warm and garnish with raisins, chopped nuts, coconut flakes, and sprinkle with cinnamon if desired.

2 Servings

Raspberry Cheese Cake

 

Raspberry Cheese Cake 
Source: Mitzi H.

It's not real cheesecake, but that's what we call it. With a layer of cream cheese frosting and raspberry glaze... it is so good! The fresh strawberry version of this cake is just as amazing.

Ingredients:

1 (18.25-ounce) box white cake mix
1 (8-ounce) package cream cheese, softened
3/4 cup powdered sugar
2 tblsp lemon juice
1 pint heavy whipping cream
1 tsp vanilla extract
1 (4.75-ounce) box raspberry Danish dessert
2 1/2 cups water
fresh or frozen raspberries

Preparation:

Prepare cake according to package. Lightly grease a 12x16 jellyroll pan with cooking spray. Bake at 350° for 15-20 minutes. Let cool completely. Beat cream cheese, powdered sugar, and lemon juice. In a separate bowl, whip the whipping cream and vanilla with an electric mixer until thick {like the consistency of cool whip}. Add whipped cream to cream cheese mixture and blend together; spread on cooled cake. Refrigerate for 30 minutes. In a saucepan, bring raspberry Danish dessert and 2 1/2 cups water to a boil over medium heat; stirring constantly to avoid clumping. Remove from heat; let cool then stir in frozen or fresh raspberries. Spread on top of cake. Refrigerate again until ready to serve.

24 Servings

Cake Mix Peach Cobbler

Cake Mix Peach Cobbler

Source: Mitzi H.

I love this peach cobbler... and using cake mix makes it so easy! This is one of my husband's favorite desserts, for sure.

Ingredients: 

2 (14.5-ounce) cans sliced peaches

cinnamon, to taste

sugar, to taste

6 tblsp butter, cold

1 (15.25-ounce) box Pillsbury yellow cake mix

1/2 cup butter, softened

Preparation:

Drain peaches; place in a single layer in greased 9x13 pan. Generously sprinkle peaches with cinnamon and sugar. Slice 6 tablespoons cold butter into about 12 squares; dot peaches with butter squares. Blend cake mix and 1/2 cup soft butter until crumbly. Put mixture evenly over peaches. Bake at 350° for 30 minutes, or until crust is light brown. Serve warm with vanilla ice cream. 

15 Servings

Note: If you use Duncan Hines cake mix, use an extra 1-2 tablespoons butter for the crumble mixture so it isn’t dry at all. A good moist crumble mixture is key to this recipe.

PayDay Bars

 

PayDay Bars
Adapted From: thedomesticrebel.com

These bars are very rich and very good!

Ingredients:

1 (15.25-ounce) box yellow cake mix
2 eggs
1/2 cup vegetable oil
1 (7-ounce) jar marshmallow creme
1/2 cup creamy peanut butter
1 (11-ounce) bag caramels
1 tblsp water
3/4 cup salted peanuts

Preparation:

In a large bowl, combine cake mix, eggs, and oil with a spoon until blended. Generously grease a 9x13 baking pan with cooking spray. Press dough evenly into pan with fingers. Bake at 350º for 12-16 minutes, or until center has set. Let cool completely. In a medium bowl, stir marshmallow and peanut butter together with a spoon until well blended. Lightly grease fingers, press "nougat" mixture on top of cooled crust in an even layer. Set aside. Microwave caramels and water in a large microwavable bowl on high for 2-3 minutes, stirring after each minute until caramels are completely melted. Pour caramel on top of nougat; spread evenly.          Immediately sprinkle with peanuts; gently press peanuts down into caramel. Chill bars for 30 minutes before cutting into squares. Store in airtight container.

24 Servings

Strawberry Cake

Strawberry Cake
Source: Sharon H.

Everyone seems to love this cake! If you love raspberries, try the fresh raspberry version of this yummy dessert.

Ingredients:

1 (18.25-ounce) box yellow cake mix
1 (8-ounce) package cream cheese, softened
3/4 cup powdered sugar
2 tblsp lemon juice
1 pint heavy whipping cream
1 tsp vanilla extract
1 (4.75-ounce) box strawberry Danish dessert or 1 (12.75-ounce) Marzetti Glaze for strawberries
2 1/2 cups water
fresh or frozen strawberries, sliced

Preparation:

Prepare cake according to package. Lightly grease a 12x16 jellyroll pan with cooking spray. Bake at 350° for 15-20 minutes. Let cool completely. Beat cream cheese, powdered sugar, and lemon juice in a bowl. Whip the whipping cream and vanilla in a blender until thick {like the consistency of cool whip}. Add whipped cream to cream cheese mixture and blend together; spread on cooled cake. Refrigerate for 30 minutes. In a saucepan, bring strawberry Danish dessert and 2 1/2 cups water to a boil over medium heat; stirring constantly to avoid clumping. Remove from heat; let cool then spread on top of cake. Avoid spilling the strawberry danish over the sides of the pan, use desired amount and discard the rest. Top with strawberry slices and refrigerate again until ready to serve.

24 Servings

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Brownie Cake

Brownie Cake

Source: Mitzi H.

...one of my absolute favorite cakes! The hot frosting melts into the hot cake - its a taste of heaven.

Ingredients:

2 cups flour

2 cups sugar

1 cup water

1 cup butter, room temperature 

4 tblsp cocoa

2 eggs

1 tsp baking soda

1/2 cup buttermilk

1 tsp vanilla extract

Frosting:

3 tblsp cocoa

1/4 cup butter, room temperature 

6 tblsp milk

2 cups powdered sugar, leveled

1 tsp vanilla extract

In a large bowl, mix flour and sugar. Set aside. Combine water, butter, and cocoa in a saucepan; bring to boil and pour over flour mixture. Then add eggs, baking soda, buttermilk, and vanilla; beat together. Lightly grease a 12x16 jellyroll pan with cooking spray. Bake at 400° for 20 minutes. 

Ten minutes before cake is done baking, start the frosting. In a saucepan, add cocoa, butter, and milk; bring to a boil. When it reaches a boil, beat in powdered sugar and vanilla with a whisk. Continue cooking over med-low heat until all the powdered sugar chunks are melted. The “frosting“ is more of a thin icing consistency that you can pour. Pour frosting on top of cake as soon as it comes out of the oven; spread out with a butter knife. Let cool completely, then serve.

Makes 24 servings

Recipe tips:

- No buttermilk on hand, make your own. Stir together 1/2 cup milk and 1/2 tablespoon lemon juice or white vinegar. Let sit for 10 minutes. 

- Use room temperature butter anytime a recipe needs butter melted in a sauce pan. If it’s cold straight from the refrigerator, and it’s melted too fast in a sauce pan, it won’t incorporate with the other ingredients, even when it’s boiled. The butter separation can ruin a recipe! 

- Squeeze caramel ice cream topping across the cake if desired. 

Frosted Banana Bars

Frosted Banana Bars

Source: Lana N.

Ingredients:

1/2 cup butter, softened
1 1/2 cups sugar
2 eggs
1 cup sour cream
1 tsp vanilla extract
2 cups flour
1 tsp baking soda
1/4 tsp salt
4 ripe bananas, mashed

Frosting:

1/4 cup butter, softened
1 (8-ounce) package cream cheese, softened
1/2 tsp vanilla extract
3/4 cup powdered sugar
1 (8-ounce) container Cool Whip

Preparation:

Cream together butter and sugar. Add eggs, sour cream, and vanilla; mix well. In a separate bowl; stir together flour, baking soda, and salt. Blend dry ingredients into creamed mixture; adding a little at a time and mixing in between. Fold and stir in mashed bananas. Lightly grease a 12x16 jellyroll pan with cooking spray. Bake at 350° for 15-20 minutes. Let cool completely.

In another bowl; cream together butter, cream cheese, and vanilla. Add powdered sugar and Cool Whip; mix well. Spread frosting on bars and store in refrigerator.

Makes 24 servings

Peanut Butter Bars

Peanut Butter Bars

Source: Lana N.

These are everyone’s favorite. I make them for every pot luck dessert, and they are the first thing gone!

Ingredients:

1 cup butter, softened

1 cup sugar

1 cup brown sugar

1 tsp salt

1 tsp baking soda

2/3 cup creamy peanut butter

2 eggs

1 tsp vanilla extract

1 cup oats (quick or old-fashioned, uncooked)

2 cups flour

1 (16-ounce) can milk chocolate frosting

Preparation:

Mix together; butter, both sugars, salt, soda, peanut butter, eggs, and vanilla. In a separate bowl; stir the oats and flour together. Add the oat mixture to the peanut butter dough, one cup at a time, mixing in between. Lightly grease a 12x16 jellyroll pan with cooking spray. Spread dough evenly across the sheet with a butter knife. Bake at 350° for 18-20 minutes. 

Cool for 15 minutes, then spread a thin layer of peanut butter (I use just enough to scrape into all the crusts crevasses) on top of crust. Remove the plastic lid and tinfoil seal from the frosting can, and microwave for 30 seconds to make into liquid. Pour melted chocolate frosting on top for the final layer. Spread around evenly with a butter knife. Melting the frosting gives your bars a flawless finish 👌🏻 Let frosting cool and set completely before cutting. Cut 8x6 rows for 48 small squares.

Enjoy! 💕 

Love, Jen

48 Servings

Per serving: Calories 145, C 18g, F 8g, P 1.6g

Note: I always use a tub of chocolate frosting from the baking isle for this recipe. Or try making some….

Homemade Chocolate Frosting

Source: Mitzi H.

Ingredients:

1/3 cup butter, softened
1/4 cup warm milk
4 cups powdered sugar
1 tsp vanilla extract
2 tblsp cocoa
1/4 tsp salt

Preparation:

Mix all ingredients together.

Mom's Famous Pudding Pie

Banana Pudding Pie

Chocolate Pudding Pie

Mom's Famous Pudding Pie

Source: My Beautiful Mother - Rebecca O.

My mother has made this recipe countless times over the last 30 years. It started out with a traditional thin graham cracker crust, but over time she has perfected a super thick crust we all love! There is a lot of requests for Mom's Famous Pudding Pie around the holidays. - Love you Mom.

Ingredients:

2 cups honey graham cracker crumbs (about 14 crackers)

1/2 cup sugar

7 tblsp real butter, melted

1 big box (3.9-ounce) banana cream or chocolate flavored instant pudding

Preparation:

Crush graham crackers with a rolling pin into fine crumbs. In a large bowl; mash together crumbs, sugar, and butter with a fork. Press crust mixture into a 9 inch pie plate with fingers to shape. Bake at 375°  for 8 minutes. Chill crust. When cool, pour prepared pudding over crust. Serve with whipped topping.

8 Servings

Rice Pudding

 

Rice Pudding
Source: Mitzi H.

Ingredients:

2 cups whole milk
1 cup evaporated milk
3 large eggs, beaten
2/3 cups sugar
1 cup cooked rice
2 tblsp butter
1/8 tsp salt
1 tsp vanilla extract
ground nutmeg

Scald whole milk and evaporated milk in microwave. Beat eggs; add sugar and rest of ingredients. Pour into greased casserole dish. Sprinkle with nutmeg and bake at 325° for 25-35 minutes. Test with knife inserting in center, if it comes out clean it's done.

Serves 6