I know it isn’t a traditional holiday flavor, but our collection of baked goods on Christmas isn’t complete without [at least] one lemony dessert. And this one is very quick to make, especially if you are pressed for time.
I first found the recipe for 2-ingredient lemon bars online years ago… and I couldn’t believe how simple they were. It was just mixing a box of angel food cake mix and a can of lemon pie filling. (Easy-as-pie. Get it? I’m hilarious.)
Even though the bars were good, they were not even close to being lemony enough for my taste. With the addition of some extract and zest, they finally met my standards. Cut into small squares and dusted with powdered sugar, they’re simply perfect.
OK, so these technically aren’t a baked good, but they’re damn good.
Chocolate + peppermint is an EPIC Christmas dessert combination… and if you throw Oreos into the mix, it becomes even more magical.
I first made Oreo truffles around 10 years ago, and have since tweaked the recipe. I have used 4 different Oreo flavors (regular, peppermint, golden, and peanut butter) and so far this is my absolute favorite variation. If you’re one of those people who hates mint chocolate, you can always use a different combination of Oreo, chocolate, and extract.
If you like pumpkin pie, pumpkin bread, and healthy desserts – these are for you.
The first recipe is for a very moist and fudgey pumpkin bread. It has a consistency similar to pumpkin pie, with a bit of a cakey texture. It’s absolutely delicious while managing to also be low in sugar, dairy free, and egg free. Toast some up at breakfast or serve it with a dollop of cool whip at dessert – either way, you win.
The second recipe is for the EASIEST pumpkin spice muffins you could ever make. It’s literally 3 ingredients, including the walnuts I added (which are completely optional by the way).
I LOVE these oat bars. They’re ideal for a grab-and-go breakfast, a quick snack, or a healthier dessert.
The sweetness from the bananas and honey perfectly balance out the bitterness from the dark chocolate (or the tartness from the Craisins if you would like to go that route) and wonderfully complement the taste of peanut butter.
This recipe is already egg and dairy free, so if you wanted to make it completely vegan you can just substitute the honey with some maple syrup.
I’ve been obsessing over my new donut pans, and this particular recipe I used for my third attempt at homemade donuts. Prior to this flavor, I already made an oatmeal chocolate chip donut (recipe from sarah lynn) and a vanilla cinnamon donut. Both came out absolutely fabulous. It was time to attempt chocolate.
Donuts are VERY sugary, and most of the recipes I came across also had added fat from eggs and dairy. I tried lightening things up a bit by using stevia in place of sugar, nondairy milk, and applesauce as a binder instead of eggs. The texture still came out perfect and the donuts were still sweet. Unfortunately, I still have yet to come up with a low-sugar frosting that still tastes great…
This is basically my own twist on a classic dump cake. I don’t personally like how a dump cake is baked in layers – with the fruity pie filling on the bottom of the pan. I like a more cakey texture, so I combine my fruit filling with a cup of the cake mix and some fresh fruit – and use the rest of the dry mix to make the buttery crunchy topping.
For this particular cake I used blackberry pie filling and lemon cake mix. My family LOVES lemon, and blackberries (or blueberries) work so nicely with lemon cake. Other pairings I love for this recipe are:
peach (or strawberry) pie filling + yellow (or golden butter) cake mix
cherry pie filling + devil’s food (or chocolate) cake mix