- 1 box Angel Food Cake mix, or one premade Angel Food Cake
- 1 small box of instant vanilla pudding mix
- 1 tbsp slivered and toasted almonds
- 1 cup of sour cream
- 1 ½ cups of milk
- 1 can cherry pie filling
- 1 tub Cool Whip whipped topping, or home made, whichever you prefer
Bake the Angel Food Cake according to package directions
Allow to cool and then cut into cubes
In a mixing bowl, combine the sour cream, pudding mix and the milk and beat until smooth and starting to thicken. Set to the side
In a 9 x 13 baking pan, using half of the cake cubes, place a layer of cubes in the bottom of the pan
Spread ⅔ of the cherry pie filling over the cubes
Place the remaining cubes of cake over the cherry pie filling
Spoon the pudding mixture over the cake and spread evenly
Spread the whipped topping over the pudding mix evenly
Garnish the top of this with the remaining cherry pie filling and sprinkle the toasted almonds on top
Chill for 4 to 5 hours before serving
This recipe can be changed up. Put your own spin on it with different cakes, puddings,nuts and pie filling.
- 1 cup unsalted butter , room temperature
- 2/3 cup + 3 tablespoons granulated sugar , divided
- 2 cups + 1 tablespoon all-purpose flour , spooned and leveled
- 1 teaspoon vanilla (optional, but recommended)
- rainbow sprinkles or nonpareils(optional, but recommended)
- Preheat oven to 325 degrees F. Line 2 large baking sheets with parchment paper.
- In a medium bowl, using a handheld electric mixer, beat together butter and 2/3 cup sugar until combined. (It will be a little gritty – that’s ok.)
- Add in flour and blend well (then blend in the vanilla, if using.)
- Using a cookie scoop, roll the dough into 1-inch balls.
- Gently roll the balls in the remaining 3 tablespoons of sugar until lightly coated; transfer to the baking sheets 2 inches apart.
- With the bottom of a measuring cup or glass, press down on the balls to flatten. Sprinkle with some nonpareils (if using) and lightly press down again just so they stick. (The dough should end up being between an 1/8-1/4 inch thick, so 3/16 to be exact. They will look pretty small in circumference, but they will spread a bit to a normal size cookie.)
- Bake for 14-16 minutes or until just slightly golden around the edges and on the bottom.
- Remove form the oven and let rest on the baking sheets for at least 10-15 minutes (don’t skip this step!) Then eat or transfer to a cooling rack to cool completely.
Can this recipe be used for cut-out cookies? Unfortunately, no. Since the recipe doesn’t include any eggs, the dough doesn’t bind well enough and the cookies could end up crumbling when you use a cookie cutter.
Can these be frosted? Yes, you can definitely frost these with royal icing or drizzle a simple icing on top. Whisk together some powdered sugar, milk, and vanilla until you get the desired consistency. Drizzle and allow to set.
Decorate with sprinkles or nonpareils: Feel free to gently press some sprinkles or nonpareils onto the cookies before baking them.
How many calories in a sugar cookie? One of these sugar cookies is only 90 calories. Great with a cup of coffee.
- Use a cookie scoop: Using a small cookie scoop is best for ease and cookie uniformity, so they all cook at the same rate.
- The thickness matters: Once the raw dough balls are flattened, they should end up being between an 1/8-1/4 inch thick, so 3/16 to be exact. (They will look pretty small in circumference, but they will spread to a normal size cookie.)
- Leave space in between: Cookie dough should be placed on the cookie sheet at least 2 inches apart, because they do spread while baking.
- Cool properly: After baking, these cookies need to remain on the cookie sheet for at least 10-15 minutes before moving them to cool completely, because they are fragile at first. Once cooled, though, they’re sturdy.
- 1 (14-ounce) can of sliced artichokes
- 16 ounces of cream cheese at room temperature
- 8 ounces mascarpone cheese at room temperature
- 2 tablespoons flour (see note)
- 1 cup grated parmesan cheese
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon chopped parsley
- 1 clove of garlic, very finely minced
- 1/2 cup chopped green onions
- 1/4 teaspoon salt
- Ground black pepper
- 6 ounces of baby spinach leaves, chopped into roughly 1-inch pieces
- For Serving
- 2 tablespoons olive oil
- Preheat oven to 325 degrees F. Spray a 7 x 10 inch baking dish with cooking spray.
- In a large bowl, combine all dip ingredients, stirring until completely mixed. Spoon into prepared bake dish, smoothing the top. Bake for 25 minutes until just lightly browned on top.
- Slice baguette inch thick and brush slices on both sides with olive oil. Broil for 3 – 4 minutes on each side until golden brown.
-The dip should be served while warm. To make ahead, combine all ingredients in the bake dish, wrap tightly and refrigerate. Bring to room temperature before baking.
Baguette slices may be broiled several hours ahead of serving. Keep at room temperature, uncovered until serving time.
-For Gluten Free diners: the flour in this recipe is necessary to keep the fresh spinach from causing the dip to be watery. For a Gluten Free version, simply toss the spinach leaves with 2 tablespoons Gluten Free flour before stirring them into the rest of the ingredients.
PREP TIME 15 minsCHILLING TIME 1 hrTOTAL TIME 1 hr 15 minsCOURSE DessertCUISINE AmericanSERVINGS 10 servingsCALORIES 246 kcal
- Blender or Food Processor
- Loaf Pan or Ice Cream Container (optional)
- 2.5 Cups Frozen Pineapple Chunks
- 13.5 FL OZ Can Full-Fat Coconut Milk
- 13.5 FL OZ Can Unsweetened Coconut Cream
- Place coconut milk and coconut cream in the fridge overnight to cool.
- When ready to make, scoop out the coconut cream from the can of coconut cream and coconut milk, keeping the clear liquid to the side until step 4. Place the thicker cream into the blender/food processor.
- Add the frozen pineapple.
- Add ¼ cup of the cold liquid from the coconut cream into the blender/food processor. (Alternatively, use water or coconut water).
- Blend in 30-second intervals, removing the lid to push down the liquid back towards the blades. (May take a few times, but be patient, it will get thick like a smoothie bowl)
- Once smooth, remove blades and serve immediately for soft-serve texture.
- If you’d like to serve in cones like a soft serve, add ice cream into a ziplock bag. Cut off one tip (like a piping bag), and squeeze out into cones or cups.
Optional Scooping Texture
- Carefully transfer the ice cream into a metal loaf pan or ice cream container.
- Cover with plastic to touch the top of the ice cream. Wrap once more with aluminum foil.
- Place in the freezer.
- Freeze for at least 45-60 minutes for a scooping texture.
- DO NOT FREEZE MORE THAN 3 HOURS.
NOTE: This ice cream is intended to eat as soft-serve texture. If you’d like to serve in cones like a soft serve, add ice cream into a ziplock bag. Cut off one tip (like a piping bag), and squeeze out into cones or cups.FOR SCOOPING: For scooping texture, move soft-serve ice cream into a loaf pan or ice cream container. Cover with plastic wrap to touch the mixture and then cover with aluminum foil. Leave in freezer for 45-60+ minutes until scooping texture. DO NOT FREEZE MORE THAN 3 HOURS. It will become a very hard texture and will be difficult to scoop. If you freeze for too long, you can microwave at 30-second intervals until easier to scoop, or let de-thaw for 45-60 minutes on the counter.
- Yield32 balls
- Time spentPrep time: 5 MinutesCook time: 0 MinutesTotal time: 5 Minutes
- 1 14 ounce can sweetened condensed milk
- 3 cups (240g) shredded coconut
- 2 tsp powdered sugar
- 1 cup (180g) your favorite chocolate (chips or chopped, melted) – I recommend semi-sweet chocolate chips
- 32 almonds
In a medium bowl, mix together the sweetened condensed milk, coconut, and powdered sugar until well combined.Melt the chocolate in the microwave, stirring every 30 seconds until it’s smooth, and then stir it into the coconut mixture.Line a tray with wax paper.Grab a spoonful of the mixture, wrap it around an almond, and roll it into a ball (1-2 inches in diameter). Place it on the tray. Repeat until you’ve used up all of the mixture. There should be enough for ~32 chocolate coconut balls.Place the tray into the refrigerator for at least 30 minutes to let them set. Enjoy!
What You’ll Need
- 2 (8-ounce) cans refrigerated crescent rolls
- 2 (3-ounce) packages cream cheese, softened
- 2 tablespoons granulated sugar
- 1 teaspoon lemon
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
What to Do
- Preheat oven to 375 degrees F. Unroll crescent rolls, and separate each dough portion along center perforation to form 8 rectangles; press diagonal perforations to seal.
- Stir together cream cheese, granulated sugar, and lemon juice; spread cream cheese mixture evenly over each rectangle. Roll up, jellyroll fashion, starting at long end. Gently cut each log into 6 slices. Place rolls, cut side up, in an ungreased 9- x 13-inch pan. Bake 15 minutes or until lightly browned.
- Meanwhile, combine powdered sugar and milk in a mall bowl; stir in vanilla. Drizzle over warm rolls.
Chocolate Glaze: Microwave 1 cup semisweet chocolate chips in a microwave-safe glass bowl at HIGH 1 1/2 minutes or until melted, stirring twice. Drizzle chocolate over warm rolls.
Orange glaze: Combine 1 cup powdered sugar, 1 teaspoon grated orange rind, 2 tablespoons orange juice, and 1 teaspoon vanilla extract. Drizzle over warm rolls.
Think out of the box with your toppings!
- For the Dip:
- 1 -8 ounce package Cream Cheese, softened
- 1/2 cup brown sugar
- 1 cup toffee baking bits
- For Serving:
- Apple slices (5-6 apples)
- Cinnamon Snack Grahams
Combined softened cream cheese with brown sugar and toffee bits in a bowl.
Serve with apple slices and cinnamon grahams.