The new Despicable Me 4 movie is out now and we can’t wait to see our favorite minions on the big screen again!

To celebrate, I made this adorable minion shaped cake for our movie night treat! This fun recipe is super simple and fun for kids to help decorate (and eat).

Print

Despicable Me Minion Cake

Ingredients

• 1 boxed cake mix and ingredients required on box usually eggs, butter/oil, milk
• 1 jar white frosting I used cream cheese
• yellow food coloring
• blue food coloring
• black licorice strings or pieces
• 1 Oreo cookie
• 1 mini Oreo cookie
• white or silver round lid from a mason jar or tumbler

Instructions

• 1.Bake cake in a greased round cake pan according to instructions on the box.
• Let cool completely and gently remove the cake from the pan and place on a platter.
• Scoop a few heaping spoonfuls of frosting into a small bowl.
• Add 3-5 drops of blue food coloring into the frosting in the bowl and stir until combined and tinted bright blue.
• Now add yellow food coloring (around 5 drops) to the remaining frosting in the jar and stir well until evenly tinted.
• Add the blue frosting to the bottom 1/4 of the cake, spreading on the top and sides. This is the minion overalls.
• Next, add the yellow frosting to the remaining top and sides of the cake, spreading evenly to cover.
• For the minion eye, place the lid in the top center of the cake.
• Now open an Oreo cookie and place the bottom half of the cookie (the black cookie with the creme center) in the center of the lid.
• Top with a small mini Oreo cookie (you can do a whole cookie or just the top part).
• Next, you need the black licorice to add hair and a smile.  Press a small smile made with the black licorice in a wide "U" shape on the cake under the eye.
• Then use 3-5 small pieces of licorice and press into the frosting on the top of the cake above the eye as hair.
• Now you have an adorable minion shaped treat for your next movie or birthday party!

Any cake mix flavor works. I used this tasty coconut cake from Dolly Parton’s line. 

For the frosting just use a white colored frosting. I used cream cheese. 

Bake cake in a greased round cake pan according to instructions on the box.

Let cool completely and gently remove the cake from the pan and place on a platter. 

Time to dye the frosting for our minion!

Scoop a few heaping spoonfuls of frosting into a small bowl. 

Add 3-5 drops of blue food coloring into the frosting in the bowl and stir until combined and tinted bright blue.

 Now add yellow food coloring (around 5 drops) to the remaining frosting in the jar and stir well until evenly tinted. 

Add the yellow frosting to about 3/4 of the top and sides of the cake, spreading evenly to cover. 

Nest, add the blue frosting to the bottom 1/4 of the cake, spreading on the top and sides. This is the minion overalls.

Now time to add the minion eye! All you need is something this is a large circle shape like a lid.

Place the lid in the top center of the cake.

Now open an Oreo cookie and place the bottom half of the cookie (the black cookie with the creme center) in the center of the lid.

Top with a small mini Oreo cookie (you can do a whole cookie or just the top part). 

Next, you need the black licorice to add hair and a smile. The string licorice works best but any will work. 

Press a small smile made with the black licorice in a wide “U” shape on the cake under the eye. 

Then use 3-5 small pieces of licorice and press into the frosting on the top of the cake above the eye as hair. 

Now you have an adorable and delicious minion cake! How easy was that?!

“Bello!” 

The post Despicable Me Minion Cake appeared first on For the Love of Food.

This upcoming Monday April 8th is the Solar Eclipse! 

This astronomical phenomenon, where the Moon will cast a shadow over the sun, is expected to create a 117.9-mile-wide path of totality. For those lucky enough to be in the center of the path, a mesmerizing four minutes of total darkness will unfold. – https://www.arkansashouse.org/

We are lucky enough to live in The Natural State, aka Arkansas, where the path of totality runs through and I am excited to see it with my family in a few days!

To celebrate and explain the upcoming eclipse to my kids I made these Total Eclipse Half Moon Cookies to show the stages of the stunning experience. 

These can be made with any cookie and all you need is two tubes of cookie icing.

Check out the details below and have fun experiencing this unique event on April 8th.

Print

Total Eclipse Half Moon Cookies

Ingredients

• 8 baked round cookies I recommend light colored like sugar or white chocolate
• 7 oz tube black cookie icing
• 7 oz tube white or yellow cookie icing

Instructions

• Once you bake your cookies let them cool completely.
• Following my examples above in the chart and cookie photos above, decorate the eight cookies with the two icing colors showing the stages of coverage.
• Wipe edges of cookies if icing spreads and let dry completely.
• Use a round platter and arrange the cookies in the stages to display and serve.

You can use any round cookie but light colored work best for decorating. 

I like sugar cookies or white chocolate macadamia nut.

Bake your cookies and let cool completely.

I always bake a couple extra in case one breaks or I mess up.

You need two tube of cookie icing.

I used white and black but you could always use yellow instead of white to represent the sun.

The cookie icing is thinner than regular jarred cake frosting and spreads better in my opinion.

But be prepared because it can get messy!

Following my examples above in the chart and cookie photos above,

decorate the cookies with the two icing colors showing the stages of coverage. 

You need 8 decorated cookies total.

Let them dry completely. 

Wipe the edges if needed.

Use a round platter and arrange the cookies in the stages. 

Have fun explaining the eclipse and then eating these tasty treats!

This recipe and over 30 more eclipse themed food and activities are featured

on this roundup: 30+ Total Eclipse Epic Party Ideas .

The post Total Eclipse Half Moon Cookies appeared first on For the Love of Food.

Frosted cookies are decorated as snow globes complete with sprinkle snow and candy characters.

These festive Christmas cookies are a fun treat to make this holiday season! 

This recipe is part of The Sweetest Season, an annual virtual cookie swap co-hosted by Erin of The Speckled Palate and Susannah of Feast + West. Every year, food bloggers get together to share new holiday cookie recipes to make and give.

This year we are raising money for Cookies 4 Kids’ Cancer, which is a recognized 501(c)3 non-profit organization dedicated to funding research for new, innovative and less-toxic treatments for childhood cancer.

Since 2008, Cookies for Kids’ Cancer has granted nearly $18 million to pediatric cancer research in the form of 100+ research grants to leading pediatric cancer centers across the country. From these grants have stemmed 35+ treatments available to kids battling cancer today.

Help us raise money for this important cause! Donate through our fundraising page.

Another exciting thing is that Cookies for Kids’ Cancer is in a matching window with their friends at OXO, meaning OXO will be matching every dollar raised through the end of 2023, up to $100,000. Whatever money we raise will automatically double on our fundraising page!

Print

Snow Globe Christmas Cookies

Ingredients

• 1 dozen cookies baked
• cream cheese or vanilla frosting
• white bead sprinkles
• assorted Christmas candy characters
• 6 clear fillable plastic ornament balls opened into 12 halves

Instructions

• Frost tops of all cookies with a thick layer of white frosting.
• Top with white bead sprinkles all over as the "snow".
• Now press 2-5 (depending on size) candy characters in the frosting, arranged to be standing in the snow.
• Add a half clear plastic ball on top of the cookie to cover like a snow globe.
• Serve your festive creations and enjoy!

Any cookie will work but they do need to be the size of the snow globe topper (or slightly smaller). 

I made these preportioned chocolate caramel chip cookies from Aldi. 

I choose slightly beige frosting because I am a sucker for cream cheese!

Vanilla also works but I found this whipped variety was perfectly soft and spreadable. 

For the snow globe toppers you need fillable clear plastic ornaments that open and split in half.

I found these at Joanne’s and Hobby Lobby. 

These white bead sprinkles were the perfect snow for my cookies and then I tried a variety of Christmas candy characters .

The icing candy decorations (baking aisle) work best as I found the gummies were hard to tell what they were! 

After baking and cooling your cookies frost tops of all cookies with a thick layer of white frosting. 

Then top with white bead sprinkles all over as the “snow”.

Now press 2-5 (depending on size) candy characters in the frosting, arranged to be standing in the snow.

Add a half clear plastic ball on top of the cookie to cover like a snow globe.

Serve or gift your festive cookies and enjoy!

About Cookies for Kids’ Cancer:
Cookies for Kids’ Cancer is a recognized 501(c)3 non-profit organization dedicated to funding research for new, innovative and less-toxic treatments for childhood cancer. Since 2008, Cookies for Kids’ Cancer has granted nearly $18 million to pediatric cancer research in the form of 100+ research grants to leading pediatric cancer centers across the country. From these grants have stemmed 35+ treatments available to kids battling cancer today.

How it all started:
When 2-year-old Liam Witt was diagnosed with childhood cancer in 2007, his parents Larry and Gretchen were shocked to learn of the lack of effective treatments for pediatric cancers due to lack of funding. They pledged to support the funding of research for safer, more effective treatments for children battling cancer. With the help of 250 volunteers, his mom Gretchen baked and sold 96,000 cookies, raising more than $400,000 for research. Word spread, and people nationwide began asking, “How can I help?” From that giant cookie bake, Cookies for Kids’ Cancer was born.

Fast Facts:

Cancer is the #1 cause of death by disease of children in the U.S.
More than 40,000 U.S. children are actively battling cancer right now.
The average age of a child diagnosed with pediatric cancer is 6.
The combined 12 major groups of pediatric cancers receive 4% of the National Cancer Institute’s (NCI) federal budget.
2/3 pediatric cancer patients will develop long-term side effects, many life-threatening—a result of the treatments that “cured” them.
Cookies for Kids’ Cancer is committed to funding research for new, improved and less toxic treatment options for kids.
There are 300,000+ new cases of cancer affecting children worldwide annually. That’s more than 800 new kids affected every day.

Matching
Cookies for Kids’ Cancer is in a matching window with their friends at OXO, who will be matching every dollar raised through the end of 2023, up to $100,000. Whatever money we raise will automatically double on our fundraising page!

Help us raise money for this important cause! Donate through our fundraising page.

The post Snow Globe Christmas Cookies #SweetestSeasonCookies appeared first on For the Love of Food.

Today I’m sharing 85+ Fun and Festive Christmas Shaped Recipes perfect for the holiday season.

These tasty sweet and savory treats are all shaped like your favorite holiday reindeer, wreaths, trees, candy canes, snowmen, and even Santa! 

Sweet:

1. Cinnamon Roll Wreath – Cooking with Carlee

2. Gingerbread Man Cupcakes with Gingerbread Buttercream Frosting – Budget 101

3. Reindeer Cheesecake Ball – Cutefetti

4. Santa Gnome Dessert Board – Just is a Four Letter Word

5. Mini Yule Logs – Sweet Tea and Sparkles

6. Meringue Christmas Trees – Ditch the Wheat

7. Christmas Tree Whoopie Pies – Crazy Adventures in Parenting

8. Reindeer Cake Mix Cookies – Miss in the Kitchen

9. Snowman Cake Pops – Noshing with the Nolands

10. Santa Cheesecake Dip – Cutefetti

11. Gingerbread Reindeer Cake Cookies – For the Love of Food

12. 3D Stacked Christmas Tree Sugar Cookies – Xoxo Bella

13. Christmas Tree Cupcakes – Fun Money Mom

14. Gingerbread Man Fudge – With A Blast

15. 4 Ingredient Candy Cane Puff Pastry – Surf and Sunshine

16. Cinnamon Pull Apart Christmas Tree – Homemade Heather

17. Christmas Tree Christmas Brownies – Two Kids and a Coupon

18. Jumbo Christmas Tree Fruit Sugar Cookie – Xoxo Bella

19. Snowman Cookies – Belle of the Kitchen

20. Egg Nog Sugar Cookie Wreath – For the Love of Food

21. Mint Milano Christmas Tree Brownies – Xoxo Bella

22. Christmas Sour Cream Sugar Cookies with Cream Cheese Frosting – Saving Talents

23. Peanut Butter Ritz Snowman Bites – For the Love of Food

24. Rudolph the Red-Nosed Reindeer Cookies – The Short Order Cook

25. Christmas Tree Cake Pops – Crazy Adventures in Parenting

26. Christmas Rice Krispies Treats Wreath – The Short Order Cook

27. Classic No Bake Cornflake Wreath Cookies – Cooking with Carlee

28. Gingerbread Man Cookies – Belle of the Kitchen

29. Homemade Christmas Tree Pop Tarts – Xoxo Bella

30. Rudolph Reindeer Oreo Cookies – Me and My Inklings

31. Christmas Wreath Pinwheel Cookies – Sweet Tea and Sprinkles

32. Easy Christmas Pretzel Wreaths – Highchair Chronicles

33. Easy Rolo Pretzel Reindeer – Suburban Simplicity

34. Christmas Tree Pavlova – Celebration Generation

35. Vegan Matcha Christmas Tree Cookies – Zardy Plants

36. Reindeer Cupcakes – Surf and Sunshine

37. Christmas Gnome Cookies – Sweet Tea and Sprinkles

38. Snowman Cream Puffs – Three Olives Branch

39. Rudolph Peanut Butter Cookies – Thrifty Jinxy

40. Santa’s Stuck In The Chimney Rice Krispie Bars – Oh My Creative

41. Candy Cane Cream Cheese Danish – Walking On Sunshine Recipes

42. Edible Cereal Ornaments – Ann’s Entitled Life

43. Christmas Tree Brownies with Mint White Chocolate Drizzle – The Toasty Kitchen

44. Oreo Marshmallow Snowman Treats – For the Love of Food

45. Nutella Puff Pastry Christmas Tree – Walking On Sunshine Recipes

46. Oreo Cookie Ball Christmas Tree Centerpiece – Hezzi D’s Books and Cooks

47. Christmas Tree Sugar Cookies with Pretzel Stems – Splash of Taste

48. Christmas Tree Pretzels – Thrifty Jinxy

49. Reindeer Sugar Cookie Bars – Mama Needs Cake

50. Twist Candy Cane Cookies – If You Give A Blonde A Kitchen

51. Ornament Donut Holes – Studio DIY

52. DIY Snowman Donuts – For the Love of Food

52. Cinnamon Rolls Christmas Tree – About a Mom

53. Simply Adorable Melting Snowman Cookies – Our Wabisabi Life

54. Vegan Cream-Filled Gingerbread Donuts – Thank You Berry Much

55. Christmas Oreo Pops – Food Folks and Fun

Savory:

1. Sausage Rollup Christmas Tree – Simply Being Mommy

2. Santa Christmas Charcuterie Board – Two Kids and a Coupon

3. Christmas Tree Cheese Ball – Slow the Cook Down

4. Christmas Morning Pancakes – For the Love of Food

5. Christmas Charcuter-Tree – Low Carb Hoser

6. Easy Christmas Tree Pull-Apart Appetizer – Suburban Simplicity

7. Christmas Tree Pull-Apart Bread – Urban Bliss Life

8. Festive Christmas Wreath Nachos – For the Love of Food

9. Pigs in a Blanket Wreath – Quiche My Grits

10. Pesto Puff Pastry Christmas Tree Appetizer – Xoxo Bella

11. Christmas Tree Appetizer – Ditch the Wheat

12. Christmas Tree Pesto Pizzas – For the Love of Food

13. Candy Cane Christmas Charcuterie Board – Thrifty Jinxy

14. Easy Christmas Tree String Cheese Snack – Raising Whasians

15. Christmas Tree Charcuterie Board – For the Love of Food

16. Easy Pepper Jelly Christmas Trees – This Ole Mom

17. Christmas Ornament Brie Cheese Ball – For the Love of Food

18. Cream Cheese Snowman Snack – Just is a Four Letter Word

19. Christmas Tree Dip – Two Healthy Kitchens

20. Tortilla Roll-Up Christmas Tree – For the Love of Food

21. Christmas Quesadillas – Morgan Manages Mommyhood

22. Christmas Tree Waffles – Ann’s Entitled Life

23. Christmas Veggie Tray Wreath – Make it Dairy Free

24. Rudolph Rice Cakes – Highchair Chronicles

25. Cheesy Egg and Bacon Breakfast Wreath – For the Love of Food

26. Chicken Cobb “Christmas Tree” Holiday Salad – Two Healthy Kitchens

27. Christmas Present Sandwich – Arts and Crackers

28. Christmas Snackin’ Tree Board – For the Love of Food

29. Bacon Scallion Cheese Wreath – Not Entirely Average

30. Christmas Angel Sandwich for Kids – Arts and Crackers

31. Christmas Tree Pasta Dinner – Morgan Manages Mommyhood

32. Christmas Tree Pizza – Hello Yummy

The post 85+ Fun and Festive Christmas Shaped Recipes appeared first on For the Love of Food.

If breakfast is the most important meal of the day, then you have to start your morning off with a slice of this Best Ever Coffee Cake.

The recipe is from Joanna Gaines bakery Magnolia Press and is not only easy to make but truly the best coffee cake you will ever eat!

I got this recipe from her Joanna’s newest cookbook, Magnolia Table. Check out the affiliate link below if you want to order through Amazon!

Print

Magnolia Coffee Cake

Makes an 8x8 square, 12 servings

Ingredients

For the streusel:

• 3/4 cup sugar
• 1/2 cup flour
• 2 tsp cinnamon
• 5 tbsp cold unsalted butter cubed

For the cake:

• 2 cups flour
• 2 tsp baking powder
• 1/2 tsp salt
• 8 tbsp 1 stick unsalted butter, room temp
• 3/4 cup sugar
• 1 egg
• 3/4 cup whole milk
• 2 tsp vanilla

Instructions

To make the streusel:

• In a medium bowl, combine the sugar, flour, and cinnamon.
• Cut in the butter with a pastry blender or your fingers until the mixture resembles coarse crumbles. Refrigerate until ready to use.

To make the cake:

• Preheat the oven to 350 degrees.
• Spray a 9x9 baking dish with cooking spray.
• In a medium bowl, stir together the flour, baking powder, and salt. Set aside.
• Add softened butter and sugar to a large bowl and using a mixer cream until light and fluffy, about 4 minutes. Scrape the sides down.
• Add the egg, milk, and vanilla and mix on low speed until the ingredients start coming together.
• With the mixer running, add the flour mixture, mixing until fully incorporated.
• Spread the batter in the prepared baking dish then sprinkle the streusel over the batter evenly.
• Bake until cooked through, about for 30-35 minutes.
• Cut into squares and serve warm or at room temp.

Notes

Recipe from Magnolia Table Cookbook by Joanna Gaines and served at Magnolia Press in Waco, TX.

In a medium bowl, combine the sugar, flour, and cinnamon.

Cut in the butter with a pastry blender or your fingers.

Mix until it resembles coarse crumbles. Refrigerate until ready to use. 

In a medium bowl, stir together the flour, baking powder, and salt. Set aside.

Add softened butter and sugar to a large bowl and using a mixer cream until light and fluffy, about 4 minutes. Scrape the sides down.

Add the egg, milk, and vanilla and mix on low speed until the ingredients start coming together.

With the mixer running, add the flour mixture.

Mix until fully incorporated.

Spread the batter in a greased baking dish. 

Then sprinkle the streusel over the batter evenly. 

Bake at 350 degrees until cooked through, about 30-35 minutes.

This recipe makes about 12 servings and is delicious for both breakfast and dessert. 

Cut into squares and serve warm or at room temp. 

I absolutely loved this cookbook!

I can’t wait until I can try more Magnolia recipes. The peanut butter brownies sound divine and so does the Oriental Salad!

The post Magnolia’s Best Ever Coffee Cake appeared first on For the Love of Food.

Just in time for holiday baking, I’m sharing 120+ Delicious Thanksgiving Desserts That Are Not Pie !

We all know pie is down right yummy but what about cobblers, cheesecake, brownies, and dessert dips?

Don’t forget about caramel apples, fruit crisps, crunchy cookies, and mouthwatering baked goods!

All these and more can be found in this sweet treat filled recipe roundup! Scroll down to check them out. 

1. Holiday Pumpkin Pie Pudding Dip – For the Love of Food

2. Caramel Apple Cheesecake Bars – Food Folks and Fun

3. No Bake Pumpkin Cheesecake – Cheesecake It Is

4. Pumpkin Spice Chocolate Shortbread Cookies – Plating Pixels

5. Apple Pie Caramel Apples – For the Love of Food

6. Easy Pumpkin Ice Cream – Mason Jar Recipe

7. Homemade Pumpkin Chocolate Cake – Maria’s Mixing Bowl

8. Chocolate Pumpkin Cake – The Cookie Dough Diaries

9. Apple Spice Cake – If You Give A Blonde A Kitchen

10. Pumpkin Chocolate Chip Cake Mix Cookies – For the Love of Food

11. Pumpkin Praline Bread Pudding – Boston Girl Bakes

12. Pumpkin Cheesecake and Chocolate Mousse Topped with Dark Chocolate Ganache – Christina’s Cucina

13. Easy Apple Dump Cake with Pecan Topping – Pizzazzerie

14. Pecan Pie Cheesecake – The Gunny Sack

15. Cranberry Bundt Cake – Beyond the Chicken Coop

16. Caramel-Macchiato Tiramisu Parfaits – Finding Zest

17. Sticky Toffee Pudding – Bellyfull

18. Pumpkin Cheesecake Muffins – Natalie’s Health

19. Caramel Apple Pecan Cheesecake – The Spiffy Cookie

20. St. Louis Gooey Butter Cake – For the Love of Food

21. Mini Pumpkin-Tahini Cheesecakes – Dishing Out Health

22. Pecan Cobbler Cake – More or Less Cooking

23. Pumpkin Cheesecake with Praline Sauce – The Gingered Whisk

24. Apple Pie Puff Pastry Rolls – Plating Pixels

25. Pumpkin Pie Nutella Muffins – For the Love of Food

26. Apple Pie Crescent Rolls – Crayons and Cravings

27. Pumpkin Dream Cake – The Novice Chef Blog

28. Pumpkin Praline Bread Pudding – Flavor Mosaic

29. Red Wine Brownies – For the Love of Food

30. Japanese Cheesecake – For the Love of Food

31. Pumpkin Turtle Cheesecake – Culinary Ginger

32. Instant Pot Pumpkin Caramel Cheesecake – Pressure Cooking Today

33. Pumpkin Fluff Cool Whip Dip – Fantabulosity

34. Chocolate Pumpkin Spice Peanut Butter Fudge – For the Love of Food

35. Mini No-Bake Pumpkin Cheesecakes – Salt and Baker

36. Thanksgiving Sour Cream Sugar Cookies with Cream Cheese Frosting – Saving Talents

37. Two Ingredient Pumpkin Brownies – For the Love of Food

38. Perfect Pumpkin Parfait – Mason Jar Recipe

39. Apple Tart – Bon Appeteach

40. Apple Blondies – Feast for a Fraction

41. Pumpkin Pecan Pie Dump Cake – For the Love of Food

42. Pumpkin Bread with Cream Cheese Frosting – Eating Gluten and Dairy Free

43. Turkey Brownies – Swirls of Flavor

44. Cherry Pie Cream Cheese Spread – For the Love of Food

45. Delicious Pumpkin Ice Cream Sandwiches – Just is a Four Letter Word

46. Pumpkin Spice Cranberry Trifle – Flour on My Face

47. Pumpkin Spice Drop Cookies – For the Love of Food

48. Deep Fried Apple Fritters – Eating Gluten and Dairy Free

49. Pumpkin Roll Cake – Platter Talk

50. Slow Cooker Low Sugar Pecan and Cranberry Stuffed Apples – For the Love of Food

51. Baby Sweet Potato Cakes with Sticky Caramel Sauce – Cooking with Carlee

52. Pumpkin Egg Custards – My Kitchen Love

53. Pumpkin Pie Pudding Shots – Mooshu Jenne

54. Pumpkin Chocolate Chip Cheesecake – Money Wise Moms

55. Chocolate Pecan Cheese Crunchers Dessert Bars – For the Love of Food

56. Pumpkin Coconut Dark Chocolate Chunk Bread Pudding – Rachel Harley Nutrition

57. Cherry Cheesecake In A Jar – Mason Jar Recipe

58. Pumpkin Pudding Cookies – For the Love of Food

59. Apple Pie Cupcakes – Rosemary and Maple

60. Double Pumpkin Poke Cake – Beyond Frosting

61. Caramel Apple Blossoms – For the Love of Food

62. Instant Pot Pecan Pie Cheesecake Bites – Margin Making Mom

63. Sweet Potato Layer Cheesecake with Chocolate Mousse – Dani’s Cookings

64. Baked Buttermilk Apple Pie Donuts – For the Love of Food

65. Chocolate Pumpkin Bundt Cake – Upstate Ramblings

66. Praline Upside Down Pumpkin Cake with Bourbon Caramel Sauce – The Speckled Palate

67. Oatmeal Pumpkin Bundt Cake with Maple Caramel Sauce – Simple Bites

68. Pumpkin Pie Pudding – Pumpkin n Spice

69. Caramel Apple Cookies – For the Love of Food

70.  Pumpkin Cheesecake Crumb Bars – Serena Bakes Simply From Scratch

71. Pumpkin Pecan Cobbler – Family Favorite Holiday Recipes

72. Skillet Peach Cobbler – For the Love of Food

73. Simply The Best Pecan Pie Bars – Pattern Princess

74. Carrot Cake with Cheesecake Swirl – All That’s Jas

75. Pumpkin Bars with Cream Cheese Frosting – Natalie’s Health

76. Baked Apple Roses – For the Love of Food

77. Carrot Cake Cheesecake – Flavor Mosaic

78. Pumpkin Layer Cake with Creamy Cinnamon Whip – A Farmgirl’s Dabbles

79. Chocolate Pumpkin Graham Crisp – The Fresh Cooky

80. Lazy Pumpkin Cheesecake Bars – The Lazy Slow Cooker

81. Pumpkin Chai Tiramisu – Goodie Godmother

82. Donut Bread Pudding – For the Love of Food

83. Pumpkin Chocolate Chip Cookies – Daily Desserting

84. No Bake Pumpkin Dream Bars – 365 Days of Baking and More

85. Pumpkin Chocolate Chip Bundt Cake – Baking with Mom

86. Pear Cranberry Apple Crisp – The Kitchen Girl

87. Pumpkin Spice Latte Cake – Maria’s Mixing Bowl

88. Nutella Brownie Waffle Cake with Strawberries – For the Love of Food

89. Apple Cinnamon Bundt Cake with Caramel – Pastry and Beyond

90. Caramel Apple Cookies – Eating Gluten and Dairy Free

91. No Bake Haystack Cookies – For the Love of Food

92. Cranberry Bars – Cook What You Love

93. Pecan Pie Coffee Cake – More or Less Cooking

94. Cinnamon Roll Apple Cobbler – Chunky in Kentucky

95. Butter Pecan Ice Cream – Sue Bee Homemaker

96. Pumpkin Pecan Bars – Pumpkin n Spice

97. Vegan Pumpkin Donuts (maple glazed) – Be Plant Well

98. Rhubarb Cobbler – For the Love of Food

99. Pumpkin Sheet Cake – Dessert for Two

100. Apple Cider Doughnut Cake – On My Kids Plate

101. One Bowl Pumpkin Chocolate Chip Bundt Cake – The Travel Palate

102. Mini Salted Caramel Pumpkin Cheesecakes – Flavor the Moments

103. Pumpkin Pie Pinwheels – Carrie’s Experimental Kitchen

104. Cranberry Bliss Bars – Belle of the Kitchen

105. Caramel Macchiato Apple Bread Pudding with Pecan Praline Sauce – For the Love of Food

106. Frosted Pumpkin Cookies – On My Kids Plate

107. Cranberry Upside Down Cake – Finding Zest

108. Vertical Layer Pumpkin Orange Chocolate Cake – All That’s Jas

109. Pumpkin Flan – Conservamom

110. Pumpkin Latte Blondies with Cream Cheese Swirl – More or Less Cooking

111. Two Ingredient S’mores Dessert Dip – For the Love of Food

112. Cranberry Orange Pound Cake – Bellyfull

113. Apple Cake with Cider Buttercream and Chocolate Ganache – Of Batter and Dough

114. Pumpkin Lasagna Dessert – Maria’s Mixing Bowl

115. Pumpkin Gingerbread Pound Cake – The Practical Kitchen

116. Pumpkin Caramel Trifle – The Kitchen is My Playground

117. Easy Baked Apples – Fun Country Life

118. Individual Pear Crisp with Candied Pecans – For the Love of Food

119. Chocolate Mousse Dessert with Warm Caramel Sauce – Two Cooks in the Kitchen

120. Pumpkin Cream Cheese Brownies – The Travel Palate

121. Easy Air Fryer Cinnamon Maple Baked Apples – Xoxo Bella

122. Easy Crescent Roll Apple Dumplings – NeighborFood

The post 120+ Delicious Thanksgiving Desserts That Are Not Pie! appeared first on For the Love of Food.

Happy #SpringSweetsWeek !

This hearty breakfast bread is a delicious springtime morning meal featuring two of my favorite fruits, strawberries and rhubarb. 

Welcome to #SpringSweetsWeek 2021 hosted by Heather from Hezzi-D’s Books and Cooks!   With the weather warming up and flowers beginning to bloom let’s celebrate with spring sweets and a fun giveaway!   This year 24 food bloggers from around the country are sharing over 100 sweet recipes that are perfect for the spring season.  So say goodbye to the snow and cold and get ready to enjoy the best spring treats like cupcakes, cookies, pies, dessert boards, and even a few beverages!  Our #SpringSweetsWeek sponsors are helping us give away some great prizes.  Thank you to Dixie Crystals, Melissa’s Produce, Door County Coffee, Circulon, Taylor and Colledge, and Nairn’s for your generosity.  We have an incredible giveaway with six amazing prizes and would love if you would take a moment to read about it and the prizes that you can win!
 

Check out the amazing prizes you can win in our #SpringSweetsWeek Giveaway!

Door County Coffee & Tea Co. is giving away one $50 gift certificate to doorcountycoffee.com so that one lucky reader can try any of their amazing coffees and teas.

Door County Coffee & Tea Co. was founded in 1993 in Door County, Wisconsin. It is a small, family-owned business, roasting coffee the old-fashioned way – in small batches to exacting specifications. The mission has always been to produce some of the best-tasting and highest quality coffee. They have over 100 types of coffee, all of which are roasted right on site. Visit https://www.doorcountycoffee.com/ to see their selection of coffees and teas as well as to find some fabulous recipes.

Dixie Crystals is giving away one propane kitchen torch which is ideal for caramelizing creme brulee or roasting peppers in a snap!

Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. Our pure cane sugar products are all natural, non-GMO and provide consistently delicious results. Visit https://www.dixiecrystals.com/ for hundreds of recipes, holiday ideas, and plenty of baking videos.

Melissa’s Produce is giving one reader a Fabulous Fruit Fare Basket.  Forget your basic apples and bananas and try faraway tropical fruits such as Mango, Papaya, Gold Pineapple, and Coconut, and exotic treasures like Asian Pear, Kiwi, Pepino Melon, Baby Bananas, Seasonal Tangerines, and Kumquats. 

Joe and Sharon Hernandez founded Melissa’s Produce with a decade of produce industry experience in a small, rented produce warehouse lunchroom. The Melissa’s brand is named after Joe and Sharon’s daughter, who takes an active role in the company.  The company’s Food Service Division has become a full-service operation that supplies culinary professionals with staples, exotics and Melissa’s full line of organic produce.  Visit https://www.melissas.com to find the very best fruits, vegetables, gifts, and to get tasty recipes!

Circulon is giving one reader a 5 piece baking set including two 9-inch cake pans, a 9 x 13 baking pan, a 9 x 5 loaf pan, and 10 x 15 cookie pan!   It’s everything you need to get baking in the kitchen.

Circulon’s commitment to detail and design for nonstick cookware makes your time in the kitchen more enjoyable due to their 4 “Must Haves” of everyday cooking.   The first is nonstick performance.  The Circulon TOTAL® Nonstick System of raised circles and triple-layer premium nonstick reduces surface abrasion from cooking utensils to enhance nonstick durability.  Then there’s durability.  Hard-anodized, stainless steel, and aluminum construction is backed by a hassle-free lifetime warranty for built-to-last cookware you can count on.  The last two are even heat distribution and easy clean up.  No matter what piece you buy it is sure to meet your expectations and help you enjoy your time in the kitchen.  To see all the Circulon products visit https://circulon.com/ .

Taylor & Colledge is giving one lucky winner a trio of extract pastes.   One winner will receive Almond Extract Paste, Lemon Extract Paste, and Lavender Extract Paste to help you do your own spring baking!

Taylor & Colledge was founded in 1897 in Australia and has been making extracts ever since!  Their products can be used in two different ways when you baking. Whether you use the products as the fragrant, hero ingredient in your baking, or whether it’s a supporting sidekick, you can be assured that with Taylor & Colledge, it will be a pure, rich, full-flavored ingredient in your baking every time.  Visit https://www.taylorandcolledge.com/ to learn more about their extracts.

Nairn’s Oatcakes is giving away six of their awesome products to one winner.   The winner will receive Nairn’s Gluten Free Original Oat Grahams, Nairn’s Gluten Free Stem Ginger Oat Grahams, Nairn’s Gluten Free Chocolate Chip Oat Grahams, Nairn’s Gluten Free Caramelized Onion Flatbreads, Nairn’s Gluten Free Rosemary & Sea Salt Flatbreads, and Nairn’s Organic Oat Crackers.  

Nairn’s knows a thing or two about oats, they’ve been baking with them since 1896 when John and Sarah Nairn first opened their bakery in Strathaven, Lanarkshire. Since then their team has grown and they have two Edinburgh bakeries.  They have a devoted team at each working on their recipes, mixing techniques, and ever-growing range.  Check out their products and blog at https://www.nairns-oatcakes.com/

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Strawberry Rhubarb Breakfast Bread

Ingredients

• 1/2 cup 1 stick unsalted butter, softened
• 1 cup sugar
• 2 eggs
• 1 cup strawberries diced
• 1 cup rhubarb trimmed and diced
• 1 tsp vanilla
• 2 cups flour
• 1/4 cup sour cream
• 2 tsp baking powder
• 1/2 tsp salt
• 1/4 cup brown sugar for topping

Instructions

• Preheat oven to 350 degrees.
• Add butter and sugar to a large mixing bowl and mix together on medium until smooth.
• Add one egg at a time and then vanilla and continue to mix.
• Now stir in sour cream and mix well.
• In another large mixing bowl add flour, salt, and baking soda. Stir to combine.
• With the mixer running slowly pour the dry ingredients into the wet batter.  Mix just enough to combine.
• Finally add 3/4 cup diced rhubarb and 3/4 cup diced strawberries and gently stir in with a spatula.
• Spray a loaf pan or mini loaf pan (6) with non stick spray and pour batter into the pan(s), smoothing the tops.
• Combine the remaining 1/4 cup strawberries and 1/4 cup rhubarb with the brown sugar in a small bowl.
• Spoon on top of the bread batter.
• Bake for 55-65 minutes until browned and cooked through.
• Let cool before removing from the pan and slicing.
• Serve warm with butter or at room temp and enjoy!

Notes

The bread holds up well for about a week. We brought it in a sealed bag with us on a road trip and enjoyed it every morning!

This recipe is sponsored by Circulon. They were nice enough to send me this mini loaf pan to use for #SpringSweetsWeek !

Melissa’s Produce is another sponsor I am working with today.

I knew as soon as I saw the rhubarb in the produce box they sent me, I had to bake up a treat with it!

Add butter and sugar to a large mixing bowl and mix together on medium until smooth.

Add one egg at a time and then vanilla and continue to mix. 
Now stir in sour cream and mix well.

In another large mixing bowl add flour, salt, and baking soda. Stir to combine.

With the mixer running slowly pour the dry ingredients into the wet batter.  Mix just enough to combine.

Finally add 3/4 cup diced rhubarb and 3/4 cup diced strawberries and gently stir in with a spatula. 

Spray a loaf pan or mini loaf pan (6) with non stick spray and pour batter into the pan(s), smoothing the tops.

Combine the remaining 1/4 cup strawberries and 1/4 cup rhubarb with the brown sugar in a small bowl.

Spoon on top of the bread batter.

How amazing does this look already?!

Bake for 55-65 minutes until browned and cooked through.
Let cool before removing from the pan and slicing. 

Serve warm with butter or at room temp and enjoy!

Monday #SpringSweetsWeek Recipes

• Carrot Pineapple Mini Loaves by A Day in the Life on the Farm
• Hot Cross Bundt Cake by Nik Snacks
• Instant Pot Lemon Lavender Cheesecake by Hezzi-D’s Books and Cooks
• Key Lime Lavender Curd by Cindy’s Recipes and Writings
• Kiwi Coconut Key Lime MIni Cheesecakes by The Spiffy Cookie
• Kumquat Pie by Eat Move Make
• Lavender Lemon Mini Loaves by Sweet Beginnings
• Lemon Lavender Macarons by Jen Around the World
• Lemon White Chocolate Mini Cheesecakes by Art of Natural Living
• Mandarin Orange and Rhubarb Mini Loaves by Karen’s Kitchen Stories
• Mandarin Orange Donuts with Ganache Glaze by A Kitchen Hoor’s Adventures
• Mini Blueberry Bread by The Carefree Kitchen
• Mini Lemon Cakes with Lemon Glaze by Family Around the Table
• Mini Pound Cake by Cheese Curd In Paradise
• No Bake Chocolate Cheesecake by Pook’s Pantry
• No Bake Lemon Cheesecake by Devour Dinner
• No-Churn Lemon Ice Cream by Kate’s Recipe Box
• Pineapple Upside Down Cake by House of Nash Eats
• Raspberry Cheesecake Bars by Books n’ Cooks
• Strawberry Rhubarb Breakfast Bread by For the Love of Food
• Strawberry Oatmeal Cookies by Palatable Pastime
• Strawberry Rhubarb Pie with Crumb Topping by Blogghetti
• Vegan Chocolate Loaf Cake by Shockingly Delicious
• White Chocolate Latte Cupcakes by That Recipe

We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

a Rafflecopter giveaway
 

Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Door County Coffee & Tea Co., Circulon,  Melissa’s Produce, Taylor and Colledge, and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older.   All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6)  winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.

The post Strawberry Rhubarb Breakfast Bread #SpringSweetsWeek appeared first on For the Love of Food.

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Double Chocolate Muffins

Made 36 mini muffins or about 18 regular muffins

Ingredients

• 2 cups flour
• 1/2 cup unsweetened cocoa powder
• 1 cup vanilla yogurt
• 1 stick {1/2 cup} butter softened
• 2 eggs room temp
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1 tsp vanilla
• 1/2 tsp baking soda
• 2 tsp baking powder
• 1/4 tsp salt
• 1 cup chocolate chips {milk chocolate or semi sweet}

Instructions

• Preheat oven to 350°F.
• Line muffin pans or grease the inside.
• Sift cocoa powder and flour into a large bowl then add baking powder, baking soda, and salt. Stir and set aside.
• In a large mixer bowl cream together butter and sugars on medium speed until fluffy.
• Add one egg at a time until incorporated.
• Next add vanilla and yogurt.
• Slowly pour in the flour and cocoa mixture until combined.
• Stir in chocolate chips gently with a spatula {the batter will be thick}.
• Use a cookie scoop and add batter to the muffin liners, filling 3/4 full.
• Bake for 18-20 minutes for regular size and 13-15 for mini muffins.
• Let cool for a few minutes before removing to a wire rack to finishing cooling.
• Serve warm or at room temp.
• Store in a close container for a week.

The post Double Chocolate Muffins appeared first on For the Love of Food.

 

Cupcake Bouquet from ShayShay’s Cupcakes

We celebrated our anniversary with a date over Skype. I mailed him a Hickory Farms snack box and sparkling cider and I ate the same thing at home. We made a toast to many more happy years together!

Enter to win this cupcake cake from ShayShay’s Cupcakes below!

 

My Favorite Buttercream Frosting

 Ingredients:

• 1 stick unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract
• 1 tbsp heavy whipping cream
• gel food coloring of your choice
  

1. Beat the butter in a stand mixer until whipped.
2. Add 2 cups of powdered sugar, a little at a time until incorporated.
3. Add the vanilla. 
4. Now slowly add the remaining 2 cups of powdered sugar.
5. Finally, add the heavy cream if needed (to thin out).
6. To add color, ShayShay’s mixes in a few drops of gel food coloring at the end.

 

Try these designs at home and fancy up your cupcakes! Rose (L) and Swirl (R).

 

   a Rafflecopter giveaway
 

The post My Favorite Buttercream Frosting and ShayShay’s Cupcakes Giveaway! appeared first on For the Love of Food.

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Blissful Blondies Dessert Bars

Ingredients

• 1 cup sugar
• 2/3 cup light brown sugar packed
• 1 stick plus 6 tbsp unsalted butter softened
• 1 tsp salt
• 1 tbsp vanilla
• 2 eggs
• 2 cups flour
• 1/2 tsp baking powder
• 1/8 tsp baking soda
• 1 1/2 cups dried cranberries
• 1 1/4 cups shelled pistachios chopped
• 1 1/2 cups white chocolate chips

Instructions

• Preheat oven to 350 degrees. Grease a 9X13 baking dish.
• In a large bowl, mix sugar, brown sugar, butter, and salt until combined.
• Stir in vanilla, then eggs, one at a time, until combined.
• Next, stir in flour, baking powder, and baking soda to the bowl.
• Finally stir in 1 cup of cranberries, 3/4 cup of pistachios, and 1 cup of white chocolate chips.
• Spread batter into pan and smooth top.
• Scatter remaining 1/2 cup cranberries and 1/2 cup pistachios.
• Bake until set but still moist, about 25 minutes.
• Sprinkle with remaining 1/2 cup white chocolate chips and return to oven for about 1 minute.
• Cool, cut into bars, and serve warm or room temp.

Notes

Recipe from Redbook magazine.

The post Blissful Blondies Dessert Bars appeared first on For the Love of Food.