I love quick and easy recipes and this one satisfies a chocolate craving with just 4 ingredients. It’s a take on one of my blog’s most popular recipes, Chocolate Pudding Dump Cake but uses one of my favorite candies…Heath!
Yes, I’m still alive! I know it’s been three weeks since I’ve posted anything, but as usual, it’s been busy around here. The kids may be out of school for summer vacation, but it sure hasn’t slowed down much. We’ve still been going strong with sports…the long days of summer when we complained of how bored we were have disappeared for today’s youth it seems. At least for mine!
However, in the midst of practices, tournaments, and camps we have still found time to enjoy some fabulous desserts. I will always have time for dessert. This Orange Creamsicle Pie is perfect to have during this hot summer weather. It’s cool, light, and refreshing with it’s creamy orange flavor that will take you back to hot summer days eating frozen orange pops with the white ice cream center. With this pie however, you don’t have to worry about it melting down your hand, leaving it sticky, and no wooden sticks to contend with! (Is it just me, or does anyone else hate the flavor you get next to the wooden stick on a popsicle? It always grosses me out.)
We loved the orange, but you could make other variations by changing out the jello flavor and fruit I’m sure. Also, I made my whipped cream (it’s so easy!) but you could use Cool Whip if desired. I went with a store bought graham cracker crust, but you could easily make your own there too.
- 1 box orange flavor Jello
- 1/4 cup boiling water
- 2 containers of orange yogurt (I used Yoplait Light Orange Creme)
- 3 cups homemade whipped cream or 1 (8 ounce) tub of Cool Whip
- 1 cup mandarin oranges (drained)
- Graham Cracker Pie Crust - storebought or homemade
- In a large bowl, mix jello packet with boiling water. Stir to dissolve.
- Whisk yogurt and whipped cream into jello.
- Chop mandarin oranges into halves or thirds, reserving a few for top of pie if desired.
- Add oranges to pie mixture. Pour into prepared crust.
- Allow pie to set in refrigerator. (I made mine the night before serving)
- Top with remaining mandarin oranges and additional whipped cream if desired, before serving.
For those of you following a low carb diet, or have ever tried following a low carb diet, you know how hard it can be to satisfy those cravings for something sweet. I have attempted to low carb it many times, each time failing miserably! My husband however, has been eating low carb for years now to help control his diabetes. This cheesecake is one of his favorite indulgences, minus the blueberry topping…he prefers his plain.
Low Carb Cheesecake
- Preheat oven to 300 degrees F.
- Lightly spray pie plate with cooking spray.
- Mix together cream cheese, Splenda, lemon juice and vanilla until well blended.
- On low speed, add eggs, one at a time, mixing until just blended after each one.
- Pour mixture into pie plate, bake 45 minutes or until center is almost set (but still slightly jiggly)
- Cool, add fresh fruit or fruit topping if desired (see below for blueberry topping)
I participated in an Influencer Activation on behalf of Influence Central for the SPLENDA® Brand. I received a promotional item to thank me for my participation. All opinions and reviews are my own.
I, for one, am SO glad the summer season is upon us!! School is out, the heat index is rising, and it’s time to break out the pool floats, dust off the lounge chairs, and rinse out the coolers. Oh…and bathing suits. It’s time to break out the bathing suits…and for many of us (and by “us” I mean “me”), that can be majorly a little traumatic. BUT, the great thing about warm weather is that it is much easier to MOVE MORE! The blue sky, warm sun, and birds chirping just beckons us to get outside…maybe it’s working in the garden, walking around the block, yard work, etc. For my friends and family, it’s swimming, kayaking, boating, and now, paddle boarding!
Since we had all spent the day in bathing suits (mine covered up by swim shorts and a tank), and getting some exercise in, the last thing we needed was a heavy, sugar laden dessert that would weigh us down…literally! I was happy to find a yummy SWEET SWAPS™ recipe that fits nicely into our lifestyle.
This recipe is kickin’ it old school. It came out on the package of Duncan Hines cake mix back in the 70’s (according to this site it was 1978.) I was a mere babe back then and not yet baking, but I have been using a variation of it for years. I usually make a chocolate version (because I am a chocolate freak), but lemon/citrus cakes just scream SPRING and are quickly becoming a favorite as well. But if I’m being honest, have I met a cake I didn’t like? Probably not.
Lemon Supreme Pound Cake
1 box Lemon cake mix
1 package instant lemon pudding mix (4-serving size)
1 cup water
1/2 cup oil
1 cup confectioner’s sugar
1-2 tablespoons lemon juice (can also use milk, cream, half-and-half)
zest of lemon (optional)
- Preheat oven to 350 degrees F. Grease and flour a bundt pan (I used the Baker’s Cooking Spray), set aside.
- Add cake mix and pudding mix to a large mixing bowl. Add water, oil and eggs. Stir until combined.
- Beat on medium speed for 2 minutes.
- Pour cake mix into prepared pan. Tap pan on counter a couple of times to remove any air bubbles.
- Bake for 40-50 minutes; cake is done when lightly browned and center springs back when gently pressed. Cool in pan for 20 minutes.
- While cake is cooling, make glaze (if desired) by combing confectioners sugar with 1 tablespoon lemon juice. Slowly add in additional juice/liquid until desired consistency is reached. Mine ended up a little thinner than I would have liked, and could have been thickened up with more sugar, but I just left it as is. I also added the zest of a lemon to my glaze for extra lemon flavor.
- Invert cake onto plate and drizzle with glaze.
I may be linking up at any of the following – (Monday) The Tumbleweed Contessa, The Dedicated House, Skip to my Lou, I Should Be MoMypping the Floor, Huckleberry Love (Tuesday) Mandy’s Recipe Box, Sowdering About in Seattle, Naptime Creations, Memories By the Mile, VMG206, Anyonita Nibbles, The Cookie Puzzle (Wednesday) The Newlyweds Pilgrimage, Fluster Buster, Ginger Snap Crafts, Naptime is My Time, Tessa the Domestic Diva (Thursday) Joyful Homemaking, Miz Helen’s Country Cottage, Lamberts Lately (Friday) Project Inspire, Just Us Four, Diana Rambles, The Better Baker,Close to Home, Walking on Sunshine, Vintage Chic, Daily Dish, The Diary of a Real Housewife,Play.Party.Pin
I like carrot cake. That’s not a big deal except I didn’t know I liked carrot cake until I made this one. This carrot cake is amazing. I’m not usually one to toot my own horn, but…oh wait…yes I am. So never mind.
I made this one for my family’s get together last Easter because carrot cake is one of my dad’s favorites, and it is perfect for Easter. Because it has carrots in it. And rabbits like carrots. And the Easter bunny is a rabbit. That’s my logic and I’m sticking to it. Seriously, this cake is fluffy and moist and full of flavor, and can convert people who don’t think they like carrot cake to people who loooove carrot cake. True story.
The cream cheese frosting is the ‘icing on the cake’. Well, literally, it is the icing on the cake. Good to know where that expression comes from. Cream cheese makes everything better it seems. It’s simple and pairs perfect with the sweet flavors of carrots and pineapple and spices that you have going on in the cake. And for those of you who are thinking ‘ewww, who wants carrots in a cake’…(yes, I was once one of those) they are soft and sweet once baked in the cake. It’s not like chowing down on a salad.
Toasting the pecans is optional, but makes it extra delicious. (Of course, the nuts can be left out all together if needed. My son is allergic to nuts, but doesn’t eat anything but chocolate cake, so I knew he wouldn’t be touching this.) I think black walnuts would be a good option as well.
The Ultimate Carrot Cake
1 1/2 cups sugar
2/3 cups firmly packed brown sugar
1 cup oil (I used canola)
1/2 cup buttermilk (or milk with a half tablespoon white vinegar, let sit for 5 mins)
4 large eggs, at room temperature
2 teaspoons vanilla extract
1/2 cup crushed pineapple, drained
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 1/2 cups finely grated carrots
1 cup chopped pecans (optional) *toasted if desired
1 cup golden raisins (optional) *I used regular raisins because that’s what I had on hand
Cream Cheese Frosting:
16 ounces cream cheese, softened
1/2 cup (one stick) unsalted butter, softened
2 teaspoons vanilla extract
3-4 cups confectioners’ sugar, to taste
- Preheat oven to 350 degrees F. Place oven rack in center of oven. Prepare two 9-inch cake pans by lightly coating with cooking spray and lining with parchment paper.
- In a large mixing bowl, beat the eggs, sugar, brown sugar, oil, buttermilk, vanilla, and pineapple together.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, salt and nutmeg.
- Add the flour mixture to the egg mixture and mix until blended together.
- Fold in carrots, pecans and raisins (if using) just until mixed in.
- Pour batter into prepared pans and bake approx 30-40 minutes or until done (can check doneness by sticking a toothpick into the center of the cake, if it comes out clean, it’s done)
- Cool cakes in pan for 15 minutes then, turn onto baking rack to cool completely before frosting. (remove parchment paper)
- While cakes are cooling, prepare frosting by mixing cream cheese and butter together until creamy and smooth. Mix in vanilla, then confectioners’ sugar, one cup at a time, until frosting has the desired consistency.
- Once cake has cooled, frost with cream cheese frosting. Add pecans to the top and /or sides of cake for decoration if desired. Chill. (This will help the frosting firm up some.)
This recipe is a little more work than my normal recipes, but it’s worth it! Definitely worthy of the Easter table and I will probably be making it again this year. Easter is coming so fast that I am not prepared at all. The weather is not cooperating either, I need Spring temps and sunshine!
And if you are looking for a healthier snack after indulging in this cake and all the kids’ Easter candy, check out my review of these low-carb, low sugar protein bars!
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I may be linking up at any of the following – (Monday) The Tumbleweed Contessa, The Dedicated House, Skip to my Lou, I Should Be MoMypping the Floor, Huckleberry Love (Tuesday) Mandy’s Recipe Box, Sowdering About in Seattle, Naptime Creations, Memories By the Mile, VMG206, Anyonita Nibbles (Wednesday) The Newlyweds Pilgrimage, Fluster Buster, Ginger Snap Crafts, Naptime is My Time, Tessa the Domestic Diva (Thursday) Joyful Homemaking, Miz Helen’s Country Cottage, Lamberts Lately (Friday) Project Inspire, Just Us Four, Diana Rambles, The Better Baker,Close to Home, Walking on Sunshine, Vintage Chic, Daily Dish, The Diary of a Real Housewife,Play.Party.Pin
If you have been on Pinterest or have been following my blog a while, you are probably familiar with the “bubble up” casseroles. I have made several over the years, and I see new variations popping up all the time. It’s basically a casserole made with cut up biscuits and your choice of meats, cheeses, veggies, you name it. However, now I’ve discovered a dessert version *insert big smiley face*. Biscuits and sugar. Carbs on carbs. You know it’s gonna be good!
“Bubble Up” Apple Pie
- Preheat oven to 350 degrees F.
- Spray a 9×13 inch pan with cooking spray.
- Open can of pie filling and take a sharp knife and stir around the can to slice up apples (just so they are not in big chunks).
- Pour pie filling in a large bowl. Add biscuit pieces and apple pie spice. Stir.
- Pour mixture into pan.
- Top with chopped nuts, if using.
- Bake 30 minutes or until biscuits are lightly browned and cooked through (check the center for doneness)
- Remove from oven and cool slightly. Add glaze if desired. Serve warm or room temp.
I know, I know. Chocolate again. I just can’t help it. There have been birthdays and stuff that have just required chocolate. (Not that I really need a reason, but it helps ease the guilt.) Week before last, I volunteered (yes, volunteered. I should know better.) to make dessert for a church fundraiser/dinner. I had all kinds of fabulous ideas floating around on Pinterest in my head that I wanted to try out. Last week rolls around, and it’s time to make the dessert. And guess what….sick kid. Like 104 fever, coughing his guts out sick. So, I stay home doctoring him for a couple of days and realize it’s getting worse instead of better, so we make a trip to the doctor. Of course this happens to be the day I’m supposed to make the dessert. We go to the doctor, Mr. Three has an ear infection, we go to the pharmacy….yada, yada. So, by the time I get home to make said dessert, I don’t have a lot of time. Nothin’ fancy is going to be happenin’ in my kitchen.
Thank goodness I had some quick and easy recipes pinned! Like this ‘Chocolate Pudding Dump Cake‘ by Eat, Live, Run. It looked super delicious, but only required 4 ingredients. Holla! I was all over it.
I’m linking up today with Everything Under the Moon, Homemaker on a Dime, Delightfully Dowling, A Southern Fairytale, Skip to my Lou, The Girl Creative, Life as Mom, Things that make you say “mmmmm!”, Making the World Cuter, The Sweet Spot, Our Delightful Home, It’s a Blog Party, All the Small Stuff, 33 Shades of Green, Blessed with Grace, From Mess Hall to Bistro, Eat at Home, Finding Joy in My Kitchen