Day

I remember when I was in 12th grade and we had to take a bus to what we called the tech center.

The tech center is where older students could learn a trade for half of their school day. I was in the cosmetology class while a handful of my friends were in the food technologies class.

Well, on our bus ride home one of my friends who was in the food tech class brought a pumpkin roll that she had made that day onto the bus. She graciously shared it with everyone and boy oh boy was it ever good! That was the first pumpkin roll that i had ever had and that memory has still stuck with me 🙂

I had to learn how to make a glorious pumpkin roll on my own and that is exactly what I did. I also began to question if I was in the wrong class since those food kids were getting to make and eat all kinds of goodies. Granted, I could wax a mean eyebrow but still.

I grew up to make pumpkin rolls like a pro and my husband gobbles them up each year as they are his favorite treat. Enjoy!

Recipe and photo courtesy of Betty Crocker.

PLEASE CONTINUE TO THE NEXT PAGE FOR A LIST OF INGREDIENTS.

Quick Tip: You can make pumpkin rolls, wrap them in foil, and freeze them!

So, the other day as I was shopping and I noticed that the price of canned frosting went up, significantly.

What on earth is the deal with inflation these days? Anyway, after further inspection, I also realized that store-bought frosting contains certain ingredients that I can’t even pronounce.

What is up with that? I think someone out there is seriously boycotting the frosting industry. That’s when a lightbulb went on over my head. I should just make my own cake frosting!

So, I searched for a wonderful recipe online that didn’t look too hard to make and that contained a minimal amount of pronounceable ingredients. I found one, made a couple of test batches and tweaked it, and all was well with the world after that.

I do have to say that the frosting turned out great and smooths right across a freshly baked, but cooled, cake.

PLEASE CONTINUE TO THE NEXT PAGE FOR A LIST OF INGREDIENTS.

Quick Tip: change the color of this buttercream frosting with a few drops of food coloring. I like green or red for Christmas.

Oh. My. Goodness. This peanut butter meltaway cake is truly one of the best desserts I have ever eaten in my life.

You might gain a few pounds from this cake but that’s okay, you can burn the calories off by doing a few extra sit ups the next day. Seriously, this cake is worth the tight pants syndrome that you might contract from eating a few slices.

It’s rich, tasty, and ever so decadent. I seriously cannot get enough of it. Yum! And another great thing about this peanut butter meltaway cake is how easy it is to make.

I didn’t think it would go down so simple in my kitchen but it surely did. I was surprised! My husband and kids thought that I literally went out to a bakery and bought this ding dang cake. As if I didn’t have it in me to construct such a tasty dessert. The nerve of them! LOL

Recipe and photo courtesy of Kelly’s Fun Desserts.

PLEASE CONTINUE TO THE NEXT PAGE FOR A LIST OF INGREDIENTS.

Quick Tip: Never frost a cake until it has completely cooled.

This combo of cranberry and lemon is super light and refreshing… and unlike anything, I’ve had in the past.

A delight for my sweet tooth! Yay! I love delighting my sweet tooth, how about you?

This cake has easily become one of my favorite holiday desserts. Of course, you don’t have to solely save it for the holidays. Feel free to make it at any time of the year that you want.

My husband kids even like it and they are partial to chocolate and peanut butter desserts if that tells you anything. You’ll be surprised how easy this cranberry and lemon cake is to make and the crumble topping is very simple to construct. You certainly do not want this cake to be without the crumble topping because it is ding dang dandy!

Recipe and photo courtesy of Athletic Avocado.

PLEASE CONTINUE TO THE NEXT PAGE FOR A LIST OF INGREDIENTS.

Quick Tip: Never frost a cake until it has completely cooled.

Once you make meatball cookies your life will never be the same.

“Why is that”, you may ask? Because these cookies taste like the angels of heaven got together and had a cookie bake-off and sent their goodies to earth for us to enjoy. I am in love with this recipe. So yummy!

When it comes to holiday baking I’m all for making cookies. Cookies are fun and easy to make and come in all sorts of varieties. Like these meatball cookies. No, there isn’t any meat in them but they are shaped like your fave Italian entree.

I’m super excited that I came across this recipe over on the Cookie Madness blog! If you’d like to get the details on how to make this wonderful food please hop on over to the next page for a complete list of ingredients and instructions. Enjoy!

Recipe and image courtesy of Cookie Madness.

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Quick Tip: Watkins Cherry extract works great in this recipe and it turns the cookies a lovely shade of pink.

Rocky Road bundt cake is better than any dessert I’ve EVER eaten.

This cake is really something special. Why? Because this particular recipe won 2 awards! The woman who created this cake actually calls it “Bumpy Highway Cake” and then she changed it to “My Bumpy Life Cake”. I think both names are cute.

Now, I won’t lie, this cake takes a bit of elbow grease to make. It’s definitely not a quick dessert. However, once all is said and done, you’ll be happy as a pig in mud that you made this masterpiece.

I’m super excited that I came across this recipe over on the Cookie Madness blog! If you’d like to get the details on how to make this wonderful food please hop on over to the next page for a complete list of ingredients and instructions. Enjoy!

Recipe and image courtesy of Cookie Madness.

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

Quick Tip: For best results, store this cake in a cake dome in the fridge.

I had a squash hanging out in my pantry for quite some time so I decided to make a cake with it.

Did you ever think you’d read such a line? I read it out loud and had to chuckle a bit! But, it’s true. I did (keyword being “did”) have a squash in my pantry and it had been there for quite awhile. Do those things ever rot?

Guys and gals, let me tell you, this cake comes out super moist! it’s very flavorful and has the distinct flavor of autumn. It is very easy to make, too! And the frosting….heavenly!

I’m super excited that I came across this recipe over on the Cookie Madness blog! If you’d like to get the details on how to make this wonderful food please hop on over to the next page for a complete list of ingredients and instructions. Enjoy!

Recipe and image courtesy of Cookie Madness.

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

Quick Tip: Can be made 1 day ahead. Let stand at room temperature. Cut into 16 squares and serve.