No-Bake Paleo Brownies

Easy to throw together and totally delicious, your kids don't need to know that these no-bake paleo brownies are good for them! They are a quick solution for any snack time.By contributing writer Tessa

Easy to throw together and totally delicious, your kids don’t need to know that these no-bake paleo brownies are good for them! They are a quick solution for any snack time, and we sometimes double the frosting for an extra treat.

Easy to throw together and totally delicious, your kids don't need to know that these no-bake paleo brownies are good for them! They are a quick solution for any snack time.

Paleo No Bake Brownies
Serves: 12
 
Ingredients
Brownies
  • 3 cups toasted pecans (or almonds or walnuts or a mix of any of those 3)
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon sea salt
  • 2 teaspoons vanilla extract
  • 8 ounces soft Medjool dates, pitted
Frosting
  • This makes a thin amount, double for more frosting goodness!
  • 1 cup chocolate chips
  • 2 tablespoons coconut oil or butter
  • 2 tablespoons any milk
  • ⅛ teaspoon sea salt, optional
Instructions
  1. In the bowl of a food processor, pulse the nuts, cocoa powder, and sea salt until they are flour-like. Not too long, or it will turn into nut butter!
  2. Add in pitted dates and vanilla and process until dates are fully incorporated and no large pieces remain.
  3. Press into an 8 x 8 inch pan lined with waxed paper for easy removal.
  4. Prepare the frosting by gently melting all ingredients together. I usually use a microwave, about 60-90 seconds, then stir until everything fully melts. Only add time if it needs it! Heat chocolate too hot, and it will 'seize' and turn stiff. Warming gently on the stove also works.
Notes
I prefer toasted pecans, but almonds and walnuts are also good options.

Easy to throw together and totally delicious, your kids don't need to know that these no-bake paleo brownies are good for them! They are a quick solution for any snack time.

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This post may contain a link to an affiliate. See my disclosure policy for more information.

Ice Cream Sundae Cupcakes

Homemade yellow cupcakes topped with a fluffy marshmallow frosting, sprinkles, and a cherry on top make these cupcakes look like an ice cream sundae!

Homemade yellow cupcakes topped with a fluffy marshmallow frosting, sprinkles, and a cherry on top make these cupcakes look like an ice cream sundae!

You could use red, white, and blue sprinkles and patriotic cupcake liners for a 4th of July theme.

Homemade yellow cupcakes topped with a fluffy marshmallow frosting, sprinkles, and a cherry on top make these cupcakes look like an ice cream sundae!

Ice Cream Sundae Cupcakes
Serves: Makes 18 regular sized cupcakes or 12 jumbo
 
Ingredients
Yellow Cupcakes
  • 2½ cups all-purpose flour
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 1¼ cups granulated sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • ⅔ cup milk
Fluffy Marshmallow Icing & Decorating
  • 1 cup (2 sticks) butter, softened at room temperature
  • 13-ounce jar Marshmallow fluff
  • 4 cups powdered sugar
  • ½ teaspoon vanilla extract
  • Multi-colored nonpareil sprinkles
  • Optional: maraschino cherries and/or large bubblegum balls
Instructions
Cupcakes
  1. Preheat oven to 350° F and grease muffin pans or line pan with paper cups.
  2. In a medium bowl, combine the flour, baking powder and salt. Set aside.
  3. In a large mixing bowl, add the butter and sugar. With an electric mixer on medium speed, cream the butter and sugar until light and fluffy (about 3 minutes).
  4. Add the eggs to the creamed butter, one at a time. Mix well after each addition.
  5. Stir in the vanilla.
  6. Using a mixer on low speed, add half of the flour and then half of the milk. Mix until well incorporated. Repeat with the remaining flour and milk.
  7. Fill each muffin cup ⅔ full and bake for 20 - 22 minutes or until golden brown and an inserted toothpick comes out clean.
  8. Let cool in pan for 5 minutes then transfer cupcakes to a wire rack to complete cooling process. Frost with icing when completely cooled.
Icing & Decorating
  1. In a medium mixing bowl, add the softened butter and vanilla. Mix with an electric mixer on medium speed until blended.
  2. Add the powdered sugar, 1 cup at a time, and mix on medium speed until the frosting becomes light and creamy.
  3. Add the marshmallow creme and mix until well incorporated.
  4. With a Wilton icing tip (I used size 1A), frost each cupcake.
  5. Shake the nonpareil sprinkles on top of each cupcake, covering the marshmallow icing completely.
  6. Top each cupcake off with a maraschino cherry or bubble gum ball.

Homemade yellow cupcakes topped with a fluffy marshmallow frosting, sprinkles, and a cherry on top make these cupcakes look like an ice cream sundae!

You might also like…

 

This post may contain a link to an affiliate. See my disclosure policy for more information.

Strawberry Shortcake

Once you've tried this easy, homemade Strawberry Shortcake you'll never turn back to store bought. This recipe combines common ingredients with easy steps so that you can impress your friends and neighbors .By contributing writer Beth

Once you’ve tried this easy, homemade Strawberry Shortcake you’ll never turn back to store bought. This recipe combines common ingredients with easy steps so that you can impress your friends and neighbors with a simple and delicious summer treat. And it’s one little dish that screams “SUMMER” loud and clear.

Make sure to not add too much milk into this. The mixture will be very dry and crumbly. But resist the urge to add more liquid. This shortbread is very close to scones. So just trust the directions, and they’ll turn out great.

Also, make sure to not over knead the dough. If you handle the dough too much, the butter will begin to melt and the shortbread will be tough and dry. Sticking with five folds during the kneading step will develop flaky and tender dough.

Enjoy!

Strawberry Shortcake
Recipe type: Dessert
Serves: 12
 
Easy and delicious summer treat!
Ingredients
  • 1½ cups all-purpose flour
  • ¾ cup oats
  • ¼ cup packed brown sugar
  • ¼ cup white sugar + 1 tablespoon, divided
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup butter, cold
  • ½ cup milk
  • 2 teaspoons maple extract
  • 3 tablespoons demerara sugar
  • 1 pint strawberries, cleaned and hulled
  • 1 cup whipping cream
  • ½ cup powdered sugar
  • ½ teaspoon vanilla extract
Instructions
  1. Heat oven to 375° F and line a baking pan with a tray liner or parchment paper.
  2. In a bowl, place the flour, oats, brown sugar, ¼ cup of white sugar, baking powder, and salt. Stir to combine.
  3. Use a pastry blender or fork to cut in the butter until the mixture is crumbly.
  4. Add the milk and maple extract and stir until the dry mixture comes together. There will still be some dry spots. Don't worry.
  5. Turn the dough out onto a lightly floured surface and knead the dough tenderly. Turn it over onto itself about 5 times.
  6. Divide the dough into 12 equal portions. Mold each portion into a small ball and smash it gently with your hand onto the lined pan. Sprinkle with the demerara sugar.
  7. Bake at 375° for 15 minutes.
  8. While the shortcakes are baking, slice your strawberries and place them into a small bowl with 1 tablespoon of white sugar. Stir gently and let sit on the counter.
  9. In a mixing bowl, combine the whipping cream, powdered sugar, and vanilla extract and whip until light and fluffy.
  10. When shortcakes come out, allow them to cool for 10 minutes on a wire rack. Cut in half and serve with strawberries and whipped cream.

Once you've tried this easy, homemade Strawberry Shortcake you'll never turn back to store bought. This recipe combines common ingredients with easy steps so that you can impress your friends and neighbors

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This post may contain a link to an affiliate. See my disclosure policy for more information.

Dark Chocolate Fudge Brownies

These Dark Chocolate Fudge Brownies are a hit time after time. The edges are as soft and fudgy as the center. We've even had them in place of birthday cake.By contributing writer Beth

I could eat dessert pretty much every day. That’s a fact my family has come to live with and accept. Sometimes it’s hit or miss when I’m trying out new recipes, but these Dark Chocolate Fudge Brownies are a hit time after time. When we have guests, my family begs me to make these brownies. We’ve even had these brownies in place of birthday cake. They’re that special!

I know that some people love the chewy part of the brownie edges, but I’m a gooey center girl myself. And that, my friends, is my very most favorite part of these brownies. The edges are as soft and fudgy as the center. I know! It was hard for me to believe at first. I think the magic is in the parchment paper lining. It keeps the edges from overcooking.

These rich brownies are great by themselves or topped with vanilla ice cream.

Dark Chocolate Brownies
Recipe type: Dessert
Serves: 24 squares
 
Ingredients
  • ½ cup unsalted butter, melted
  • ½ cup + 2 tablespoons melted coconut oil
  • 2¼ cups turbinado sugar
  • 5 eggs
  • 2 teaspoons vanilla extract
  • ¾ cup all-purpose flour
  • 1 cup cocoa powder
  • 1½ teaspoons salt
  • 1 cup chocolate chips
Instructions
  1. Heat oven to 350° F.
  2. Prepare a 9 x 13 inch pan by lining it with parchment paper. Spray the parchment with nonstick cooking spray.
  3. In a medium bowl, combine the butter, coconut oil, and sugar. Stir to combine.
  4. Add the eggs and vanilla extract to the bowl. Stir well so that the eggs are evenly mixed.
  5. In a small bowl, combine flour, cocoa powder, and salt. Stir.
  6. Pour the dry ingredients into the wet ingredients. Stir just until they pull together. There will still be a few clumps.
  7. Add the chocolate chips and stir very lightly (maybe 8 times).
  8. Pour the batter into the pan and bake for 32 minutes. Do not do a toothpick test. The batter should be barely set in the middle. If you jiggle the pan and see the middle move, then put it back in the oven for about 2 minutes.
  9. Allow the brownies to cool in the pan for 15 minutes. They will continue to cook during this time.
  10. Remove the brownies from the pan by using the parchment as handles. Move the brownies and parchment to a cooling rack. Serve warm or cool.
Notes
You can substitute all butter for the coconut oil.
You can substitute 2 cups of white sugar for the turbinado sugar. I prefer the turbinado because it has a slight molasses flavor and it adds more character to the dish.
If you use salted butter you'll want to reduce the amount of salt you add.

These Dark Chocolate Fudge Brownies are a hit time after time. The edges are as soft and fudgy as the center. We've even had them in place of birthday cake.

You might also like…

This post may contain a link to an affiliate. See my disclosure policy for more information.