CAKE MIX TRUFFLES WITH M&MS

 Cake mix truffles are easy to make treats that don’t have exotic ingredients, making them the perfect dessert or sweet snack for everyone in the family. These cake mix truffles are so good, so easy, and so satisfying for everyone at any gathering that you’ll want to keep them in heavy rotation when it’s time to do some baking.

The thing that makes this recipe so great is how universal it is. There are some recipes that just don’t work outside of a certain time of the year or holiday season. For example, candy cane-based treats make the most sense around Christmas time, while ice cream-based desserts are best reserved for the warm months.

Ingredients

8 oz. cream cheese

1 box yellow cake mix

1/2 cup powdered sugar

36 M&Ms

Instructions

With a mixer, beat cream cheese until fluffy.

Add dry cake mix and whip until uniform.

Form dough into 1-inch balls and place them on a baking sheet.

Refrigerate for 1 hour.

Roll balls in powdered sugar and press an M&M in the center.

Easy Sugar Free Keto Peanut Butter Fudge

 There aren’t many flavors better than peanut butter and chocolate. In this sugar free keto peanut butter fudge, the two have been perfectly married together so that YOU can live happily ever after!

This isn’t the first time we’ve used these two ingredients to make a delicious treat! If you don’t believe me, check out our Low Carb Double Stuffed Peanut Butter Cups! 

Not only does this sugar free fudge taste great, but it also has the best texture!

Ingredients

1 cup Heavy Whipping Cream

2 tbsp Unsalted butter

⅓ cup Lakanto Powdered Sweetener

1 tsp Vanilla extract

½ cup Natural peanut butter

⅓ cup Lily’s baking chips

Instructions

Heat the heavy whipping cream and 2 tbsp of butter in a pot over medium high heat. 

Whisk in Lakanto's powdered monkfruit until well combined and bring the mixture to a low boil. 

Stir continuously and add in 1 tsp of vanilla extract. Continue to cook the mixture down over medium heat until it thickens and begins to turn a bit light brown in color. 

Once thickened, remove the mixture from heat and whisk in the peanut butter until smooth and creamy. 

Pour the mixture into a parchment lined loaf or other small pan. 

Wait for the mixture to cool for a few minutes, then sprinkle ⅓ cup of Lily’s baking chips across the surface of the fudge. 

Place the fudge into the freezer for 1 hour, then chill in the fridge for at least 2 hours.

Slice the fudge into 10 pieces and serve. Store remaining fudge in an airtight container in the freezer. 

Mini Frittata Muffins + VIDEO

 This is one of those recipes that makes my heart so happy to bring you.

It’s quick, nourishing recipes like these mini frittata muffins that just make life easier, and although I have a blast coming up with all sorts of fun recipes to share with you here, these egg muffins are about Real Life.

With 3 kids 6 and under, Real Life is a little hectic, and there are times I wish I had 8 arms like an octopus so I could accomplish everything that needs to be accomplished.

Ingredients

8 eggs

200 grams Arla Herbs & Spices cream cheese (1 tub)

1 teaspoon salt

1/8 teaspoon pepper

1/2 cup jarred roasted red peppers finely chopped

3/4 cup fresh spinach finely chopped

1/2 cup tomatoes finely chopped

Instructions

Preheat oven to 350 degrees F and lightly grease a muffin pan (non stick or silicone).

In a large bowl, whisk together eggs, cream cheese, salt and pepper until smooth.

Stir in peppers, spinach and tomatoes and fill muffins cups (about 3/4 full). 

Bake for 20-25 minutes until centers are completely set. Serve immediately or cool to room temperature to store. 

Mini frittatas can be stored in the refrigerator for up to 1 week or in the freezer for 2-3 months.

Slow Cooker Caramel Apple Pudding Cake

 It wasn’t supposed to work. At all.

When I spread the cake batter in the slow cooker, I was still optimistic.

I sprinkled the brown sugar over, just like I do in my Grandma’s Hot Fudge Sundae Cake, and poured on the hot water.

Ingredients

1 cup whole wheat flour or all purpose flour (about 125g)

3/4 cup brown sugar about 150g

2 teaspoons baking powder

1/4 teaspoon salt

1 teaspoon cinnamon

1/2 cup buttermilk or regular milk

2 tablespoons canola oil

1 teaspoon vanilla

2 large baking apples peeled and diced

Sauce

1 cup brown sugar about 200g

1 tablespoon corn starch

2 tablespoons butter

1 cup hot water

Instructions

Lightly grease a 3-4 quart slow cooker (mine is a 2.5qt casserole slow cooker, so it has a wider base).

In a large bowl, stir together flour, ¾ cup brown sugar, baking powder, salt and cinnamon until combined.

Stir in buttermilk, oil, and vanilla until smooth (will be thick). Stir in apples and spread in the bottom of the slow cooker.

For the sauce, whisk together 1 cup brown sugar and corn starch until combined. Sprinkle over cake batter and spread evenly.

Melt butter in hot water and pour over brown sugar in slow cooker. Cover and cook on high for 2.5-3 hours until cake is set (will be moist) on top. Sauce will be thin at first — for a thicker sauce, let sit for 10-20 minutes before serving.

BISCOFF CHOCOLATE CHIP BLONDIES

 As with most food trends, I was a little behind with the Biscoff craze.  I remember searching high and low for it when I first heard of it about a year ago, with no luck, and then I gave up my search.  If you’re new to the Biscoff craze (you’re not alone!), it is a spread with a consistency similar to peanut butter, except it’s made of pulverized Biscoff cookies.  Yes, a cookie spread.  Like peanut butter, but with cookies.

It was fate when Biscoff sent me two jars of their crunchy and creamy cookie spread to try out in a new recipe.  The only hard part was deciding what to make.  Biscoff cookies?  Or Biscoff ice cream? How about Biscoff cake?!  With Biscoff frosting?  Ooooh now we’re talking. 

Ingredients

1/2 cup 1 stick unsalted butter, melted

1 1/2 cups packed brown sugar

2 large eggs

1 egg yolk

1 tsp pure vanilla extract

1/2 cup Biscoff

2 1/4 cup all-purpose flour

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 cup semi-sweet chocolate chips

Instructions

Preheat oven to 350 degrees F. Grease 9x13" baking dish, and set aside.

In medium bowl, combine flour, baking powder, baking soda, and salt. Set aside.

In large bowl with electric mixer, beat together melted butter and brown sugar until well combined, about 2 minutes.

Add eggs and egg yolk, one at a time, mixing completely between each addition.

Add vanilla and Biscoff and mix to combine.

Slowly add flour mixture to Biscoff mixture, mixing until combined.

Fold in chocolate chips.

Pour into prepared baking dish and spread evenly.

Bake in preheated oven until edges are golden brown and top is lightly golden, about 25-30 minutes.

Cool completely, and cut into squares.

Enjoy!

CARROT CAKE BARS WITH BROWN BUTTER CREAM CHEESE FROSTING

 Every year around this time, I get a craving for really good carrot cake. In the past years I’ve made Carrot Bundt Cake, Healthy Carrot Cake Bars, and classic Carrot Cake with Cream Cheese Frosting. This year, I’m going back to the bars, and I topped it with one of the best frostings I’ve ever had – brown butter cream cheese frosting.

While the carrot cake bars in this recipe is tender, moist, and perfectly spiced, I think the star of the show is that frosting. I mean, how can you go wrong with brown butter and cream cheese?!

This carrot cake bar recipe is simple to whip up. Simply whisk together the butter, sugar, egg and egg yolk, vanilla, and carrots for the wet ingredients. Next, add in the dry ingredients and stir with a spatula until combined. Easy!

Ingredients

1 cup unsalted butter, melted

1 3/4 cups granulated sugar

2 large eggs

1 egg yolk

2 tsp pure vanilla extract

2 cups grated carrots

2 tsp baking soda

1/2 tsp salt

1/2 tsp baking powder

2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/8 tsp ground cloves

2 1/4 cups all-purpose flour

Brown Butter Cream Cheese Frosting

1/2 cup unsalted butter

8 ounces cream cheese, at room temperature

3 cups powdered sugar

1 -2 tbsp milk

Instructions

Preheat the oven to 350 degrees F.

Grease a 9x13" baking dish. Set aside.

In a large bowl, whisk together the melted butter and sugar.

Add the eggs, egg yolk, and vanilla, whisking well to combine.

Add the grated carrots, stirring well to combine.

Add the baking soda, baking powder, salt, cinnamon, nutmeg, and cloves, and mix in with a spatula.

Finally, add the flour, mixing until well combined.

Pour the batter into the prepared baking pan.

Bake in the preheated oven for 40-45 minutes, until the middle is set and a toothpick comes out of the center clean.

Cool completely.

Make the Brown Butter Cream Cheese Frosting

Add the butter to a small saucepan over medium heat.

Melt the butter and continue to cook it until brown specks form on the bottom. This will take approximately 10 minutes. Remove from the heat immediately. Transfer the butter to a heatproof container and then cool in the refrigerator until cooled, about 15 minutes. It shouldn't be completely hard/set up...more like room temperature butter.

In a medium bowl, beat together the browned butter and cream cheese.

Add in the powdered sugar, one cup at a time.

Finally, add in the milk as needed for desired consistency.

Frost the cooled carrot cake bars.

Cut, serve, and enjoy!