Baby Shower Cookie Cakes Are the Adorable Treat You Need for Your Baby Shower!

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If you’re looking for that perfect dessert for a baby shower, look no further! These Baby Shower Cookie Cakes are adorable, customizable for either gender (or whatever color you like!) and so fun!

Who would say no to a tower of sugar cookies layered with icing and topped off with a tuft of cotton candy?! This sweet treat is the perfect dessert to wow your guests!


For the cookies

  • 5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups butter, softened
  • 1 1/2 cups granulated sugar
  • 1 cup powdered sugar
  • 2 eggs
  • 2 teaspoons vanilla

For the royal icing

  • 3 tablespoons meringue powder
  • 4 cups powdered sugar
  • 6 tablespoons warm water
  • Food color, as desired

For the decoration


To make the cookies, in a large bowl, mix flour, baking powder and salt. Set aside.

In another large bowl, beat butter and both sugars with electric mixer at medium speed or with spoon until well blended. Beat in eggs, one at a time, scraping bowl after each. Beat in vanilla. Stir in flour mixture until well mixed.

Wrap dough tightly in plastic wrap, then refrigerate 2 hours.

Roll out dough on lightly floured surface to 1/4 inch thick.

For each cookie cake, cut 3 (3-inch) circles, 2 (2-inch) circles, and 2 (1-inch) circles. Place 2 inches apart on ungreased cookie sheet. Refrigerate 30 minutes.

Heat oven to 350 degrees. Bake 8 to 10 minutes or until cookies are set. Cool completely, about 15 minutes.

To make icing, in large bowl, beat icing ingredients with electric mixer on medium speed 7 to 10 minutes or until no longer glossy.

Add more warm water to icing, 1/2 tablespoon at a time, until icing can be piped through a tip. Icing will still be stiff, but if too thick to pipe, keep adding water.

Place in piping bag fitted with writing tip. Pipe thin line around outside edge of each cookie. Allow to set 15 minutes.

Set aside 1/2 cup of the icing in airtight container. Add more water to remaining icing. Make it thin enough so if you drop a spoonful back into the bowl, the icing does not hold its shape, but disappears back into the frosting within a few seconds.

Drop a spoonful of the icing onto center of each cookie. Using an offset spatula, spread icing to the border piped on earlier. Allow cookies to dry at least 6 hours.

To assemble cookie cake, place reserved icing in piping bag fitted with round tip. Place one of the largest cookies on the bottom, and place a dot of icing in center of cookie as glue. Place a second large cookie on top. Continue the process, using the icing to “glue” the cookies together. For each cookie cake, use 3 large cookies on the bottom, followed by 2 medium-sized cookies and 2 small cookies on top. Place small dot of icing on top cookie, and place small piece of cotton candy on top for decoration. Repeat with remaining cookies to make 8 cookie cakes.

No-Bake Chocolate Mousse Pie Is Dessert You Deserve

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Is there anything worse than a dessert that calls for 15 different (usually unheard of) ingredients? You end up spending a ton of money on things you only need a teaspoon of and then are left with a packed pantry.

Lucky for you, this no-bake chocolate mousse pie only uses 6 ingredients and is as delicious as any dessert you might get from a restaurant.

So if you’re looking for a dessert that is guaranteed to please, but also filled with ease, we’ve got you covered!


  • 2 tablespoons unsalted butter, melted; more for the pan
  • 8 oz. Italian chocolate wafer sandwich cookies, such as Quadratini, or other chocolate wafers, such as Famous
  • 9 oz. semisweet chocolate, chopped (about 1-1/2 cups); more for garnish
  • 1-1/2 teaspoons pure vanilla extract
  • Pinch kosher salt
  • 3-3/4 cups heavy cream


Butter a 9-inch spring form pan.

Grind up the cookies in a food processor until they have the consistency of wet sand.

Transfer the cookie crumbs into a small bowl and add the melted butter.

Spread the crumbs into the bottom of the pan, and use plastic wrap to press evenly and firmly into the bottom.

Refrigerate the crust until firm.

Combine the chocolate, 1/2 teaspoon of vanilla, and the salt in a bowl.

In a small saucepan, bring the 3/4 cup of the cream to a slight simmer. Pour the cream over the chocolate, let it sit for 1 minute, then whisk until smooth.

Cover the chocolate with plastic wrap and refrigerate it for 30 minutes.

Beat the remaining 3 cups of the cream in a medium bowl with an electric mixer on medium-high speed for about 2 minutes, or until stiff peaks are formed.

Add the whipped cream to the chocolate mixture. Use a silicone spatula to fold the two mixtures together until combined.

Scrape the mousse into the pan, gently spreading it to the edges. Cover and refrigerate for 6 hours.

Add whipped cream and chocolate shavings to make this extra special!

These Tuxedo Strawberries Are The Perfect Awards Night Snack

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We can’t predict who will win this year, but we know these chocolate treats deserve to win Best Dressed! Melted chocolate is such a simple way to add flair to strawberries, and your guests are guaranteed to think these are cute.

For the less artistic, you can enjoy this recipe without adding the little bowtie and buttons, but it’s fun to get into the spirit of the big night – even if you’re not dressed for the occasion.


  • 24 strawberries
  • 1  1/2 cups of semi-sweet chocolate chips
  • 1  1/2 cups of white chocolate chips
  • 2 tablespoons of Crisco all-vegetable shortening


Clean and dry your strawberries, then place them on a baking sheet lined with wax paper.

Put both kinds of chocolate chips in a separate bowl and add half the shortening to each.

Microwave the chocolate chips for about 45 seconds, then stir and repeat until the chocolate is soft and the shortening has completely melted in.

Then, repeat the process for the white chocolate.

Once the chocolate is melted, dip the strawberries by holding the tip.

Start by dipping the strawberries in white chocolate, letting the excess drip back into the bowl.

Chill the strawberries for a few minutes until the white chocolate is a little firm.

Next, dip the chocolate at an angle into the regular chocolate to make both sides of the chocolate “jacket.”

Put the strawberries on the baking sheet when you’re done.

To add the details, put some of the melted chocolate into a very small piping bag, or a Ziploc with the tip of one corner cut off. Draw on a chocolate bow tie and two small buttons.

Once you’re done, put the strawberries in the fridge for about an hour. The chocolate should be firm when you serve them.

And the award for best dessert goes to….you! Congrats, you totally deserve it! Have a strawberry to celebrate!

Your Family Will Love These Little Lemon Drop Cakes

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Who says all your baking needs to be from scratch? This recipe used a box of cake mix to make stunning bite-sized cakes that look like they belong in a bakery window!

Not only are these cakes easy to make, but this recipe makes tons of little cakes, so these are perfect for your next bake sale or family event.



  • 1 box of lemon cake mix
  • 1 package (or 3 ounces) of instant vanilla pudding mix
  • 4 large eggs
  • 1 1/4 cups of sour cream
  • 1/2 cup of mik


  • 3 1/2 cups of powdered sugar
  • 2 teaspoons of grated lemon zest
  • 2 tablespoons of melted, unsalted butter
  • 1/4 cup of fresh lemon juice
  • 1/4 cup of hot water


Preheat your oven to 325.

Coat a mini muffin tin with cooking spray (you’ll need more than one pan).

Add the ingredients for the cake into a large bowl and beat them together using an electric mixer.

The mixture should be smooth when you’re finished.

Fill the muffin tins about halfway with the batter.

Bake the cakes for 12 minutes or until you can put a toothpick in the middle and pull it out clean.

This is a good time to start your glaze. Add the ingredients to a bowl and mix them until they’re smooth.

Once you pull your cakes out of the oven, turn the pan upside down on a wire rack, so the thicker side is on the bottom.

Dip your cakes in the glaze to coat the smaller sides, letting the extra glaze drip back into the bowl.

Place the cakes back on the rack to let them set.

We topped our cakes with little raspberries, but people will gobble these treats up even if you serve them plain!

Celebrate Mardi Gras With This King Cake Roll!

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Mardi Gras is an incredible celebration, especially in New Orleans, and always includes great food.

King Cakes are a big part of Mardi Gras celebrations, so why not step up your game with this colorful, unique King Cake?

The cake has the classic colors of Mardi Gras: purple, green and gold. Purple symbolizes justice, green symbolizes faith, and gold symbolizes power. The colors honor the the Three Kings who visited Jesus 12 days after his birth.

Impress your friends and family with this great King Cake that not only looks great, but tastes great too!



  • 6 eggs
  • 1 (16.25 oz.) box Betty Crocker™ SuperMoist™ white cake mix
  • 1/2 cup water
  • 1/4 cup oil
  • Betty Crocker™ gel food colors (red, blue, green, and yellow)


  • 1 (12 oz.) tub Betty Crocker™ Whipped White Frosting
  • 1 1/4 cups frozen whipped topping, thawed


Preheat oven to 375ºF.

Line the bottom of two 10×15 pans with parchment paper that has been sprayed with non-stick spray.

In a large bowl, beat eggs on medium speed using an electric mixer for about 6 minutes until pale and thick.

Add the cake mix, water, and oil and beat on low speed for 30 seconds. Increase speed to medium and beat for 1 minute.

Divide batter equally among 3 bowls.

Use Betty Crocker Gel Colors to color one bowl purple, one bowl green, and another yellow.

Pour the batter into individual piping bags or large Ziploc bags. Snip the tips off the bags and pipe thin layers of colored striped diagonally across one pan. Keep going until both pans are filled.

Bake the cakes for about 10 minutes, or until the cake springs back when touched.

Flip the cakes out of their pans, peel off the parchment paper, and place them on a new piece of parchment paper to start rolling the cake. Tape the ends to secure the roll and let it sit for 10 minutes. Then refrigerate for one hour.

Mix together frosting and whipped topping.

After the cakes have been chilled, carefully unroll the parchment paper. Spread half the frosting on each cake, then re-roll.

Chill until ready to serve.

Cut into slices and enjoy!

Coconut Macaroons Are Salty And Sweet

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Macaroons are a small cookie with a big history. These crunchy treats can trace their history back to the 16th century, and this variety – made with coconut – is popular all over the world.

A little bit of sweet, condensed milk and vanilla means there’s something for everyone to like about this recipe. Just don’t get carried away and eat them all yourself!


  • 1 can (14 ounces) of condensed milk, sweetened
  • 2 teaspoons of vanilla
  • 5  1/2 cups of sweetened, flaked coconut


In a bowl, mix the coconut, condensed milk and vanilla.

Stir everything together until it’s well mixed.

Use an ice cream scooper to pick up the coconut and place it on a baking tray, lined with wax paper and coated with non-stick spray.

Bake for 10-12 minutes at 325 degrees.

Once the macaroons are solid they’re ready to enjoy.

If you plan on enjoying these cookies for more than a few days, keep them in an airtight container inside your refrigerator.

Banana Brûlée Pull-Apart Bread

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A jazzed-up take on the classic monkey bread with sweet caramelized bananas and warm crown sugar. You’ll never go back to coffee cake after you’ve tried this delicious pull-apart bread!

If you’re looking for something new to bring to the next Sunday brunch or church social, this is the dessert that’ll have everybody asking “how did she do it?”


  • 2 cans (12 oz each) Pillsbury Grands! Big and Buttery Crescent Dinner Rolls
  • 2 ripe bananas, sliced
  • 1/4 cup sugar
  • 1 tablespoon cinnamon
  • 1/2 cup butter
  • 1 cup brown sugar
  • 1 teaspoon vanilla


1. Heat oven to 350 degrees Fahrenheit. Spray a fluted tube cake pan with nonstick baking spray.

2. Open crescents and cut rolled dough into 1/2-inch slices, then each slice into four small, bite-sized pieces.

3. In a large bowl, stir sugar and cinnamon. Toss crescents in mixture, then mix in the bananas.  

4. Put the mixture into your pan, spread evenly and set aside. In a medium microwave-safe bowl, heat butter, brown sugar and vanilla for 1 minute. Stir and microwave for 2 minutes more.

5. Place crescents and bananas in pan, drizzle with warm butter mixture.

6. Bake for 50-55 minutes, or until top layer is golden brown.

7. Invert pan on parchment-lined serving platter and serve warm.

Start The Day Off Right With A Delicious Crescent Cheese Danish

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Who doesn’t love a Danish? They are just so yummy and give those mornings the little extra something you need to help you get out of bed.

These ones are particularly easy to make and you are going to love them. They are perfect whether you are making them to start off a busy day at work, or just a lazy Sunday brunch.



  • 2 tubes crescent rolls
  • 1 (8 ounce) package of cream cheese, softened
  • 1/4 cup granulated white sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons butter, melted
  • 8 tablespoons light brown sugar


  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 4 teaspoons milk


Preheat oven to 350 degrees.

Combine the softened cream cheese in a bowl with the sugar and vanilla. Blend until creamy.

Roll out your crescents and separate them into rectangles. Pinch together the seams in the centers.

Brush melted butter over the entire crescent roll, and then sprinkle 1 tablespoon of brown sugar onto it.

Roll up the dough so you have a long tube.

Curl it into itself so it makes a little spiral.

Press into the center of it and make a nice little dent for your filling. Place on a greased cookie sheet.

Spoon the cream cheese mixture into the little hole.

Bake for 15-18 minutes or until golden brown.

While it bakes, mix together the powdered sugar, vanilla and milk until smooth. Drizzle over top of the danish while it is still warm.


Bubble Waffles Are The New Street Food You Have To Try

Hot dogs, hamburgers, and bagels are typical street foods, but I bet you didn’t know about bubble waffles.

The delectable grab-and-go treat gained popularity in Hong Kong, and recently showed up at food trucks in New York City, London, and New Zealand. It has also become available at shops and cafes across the country, so keep an eye out!

If you love waffle cones or waffle ice cream sandwiches, this will become your new guilty pleasure. Made with egg batter and a special mold, the bubble waffle is slightly crispy, sweet, and puffy.

Typically, a freshly-pressed waffle is rolled up with whipping cream, sliced strawberries, bananas, caramel, ice cream, and chocolate syrup. You can even get a savory-style waffle with ham, cheese, and avocado tucked inside. The best part? It’s made in record time and wrapped up in a cone shape so you can enjoy on your lunch break while walking down the street.

Would you try it? Let us know in the comments below!

Overloaded Snickers Brownie Is One “Wow” Treat No House Should Be Without

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Put a new over the top spin on the iconic brownie! Pairing your favorite candy bar toppings with a ridiculously fudgy brownie underneath.

These Overloaded Snickers Brownies will impress guests and kids of all ages. Try these for your next get-together or bake sale!

Shared Food


  • 1 box brownie mix plus ingredients on back of box

For the nougat layer

  • 1 cup marshmallow fluff
  • 1 cup smooth peanut butter

For the caramel layer

  • 1 cup caramels
  • 1 to 2 tablespoons vanilla almond milk

For the peanut layer

  • 1 cup dry roasted peanuts

For the candy bar layer

  • 1 1/2 cups chocolate chips
  • 1/2 cup peanut butter


Preheat your oven to 350 degrees.

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Prepare brownie batter according to package directions using a 9×13-inch pan and cool the brownies completely.

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In a medium bowl, combine the marshmallow fluff and the peanut butter with a rubber spatula or hand mixer until well blended.

Here’s a tip – put the fluff nougat mixture into the microwave for 10-15 seconds to make it easier to spread.

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Spread the nougat fluff mixture on top of the cooled brownies in an even layer.

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Microwave the caramels in a medium bowl with the vanilla almond milk for 1 minute or so.

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Whisk, then heat for an additional 30 seconds or until smooth and melted. Pour and spread the caramel layer evenly on top of the fluff nougat layer.

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Immediately sprinkle the peanuts on top of the caramel and barely press them into the caramel.

Place the brownies in the fridge for approximately 30 minutes to set.

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Melt the chocolate chips and peanut butter in the microwave and stir every 30 seconds until smooth and melted and whisk until well incorporated.

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Pour chocolate layer over nougat layer and cool completely.

Put brownies in the fridge until the chocolate is set.

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Let them set out for a few minutes before cutting them. Enjoy!

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Store the brownies in an airtight container, at room temperature, for up to 2 days or leave in fridge to keep longer.

This Popular Campfire Treat Wasn’t Always Made Like It Is Today

No campfire or cup of hot chocolate is complete without a tasty marshmallow. The soft and puffy treat is the ultimate comfort food – who doesn’t like to sneak a few from the cupboard when no one is looking?

Have you ever wondered how in the world the marshmallow was invented?

Marshmallows have been around for a long time. Back in 2000 BC, they were considered a treat fit only for royalty. Ancient Egyptians made the treats with the sap from the mallow plant and mixing it with nuts and honey.

Known also as “the cheese plant” mallow is used in many herbal medicines today as an anti-inflammatory, emollient, or laxative. It’s also high in vitamin A, vitamin C, magnesium, iron, and more.

The sap from the plant can be whipped to resemble an egg-white meringue, which explains why marshmallows evolved to include egg whites, sugar, corn syrup, and gelatin.

Today, marshmallows are commonly used as candy, decorative toppings, or in recipes. Gimme s’more!

If you want to make your own marshmallows, here’s a great recipe for you to try.

Deliciously Decadent Double Chocolate Donut Shake Will Satisfy Any Sweet Tooth

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The only way to enjoy those day old donuts is in this chilly chocolaty treat. With 10 easy seconds in a blender and you are DONE!

Chocolate is one of everyone’s favorite treats, with donuts right behind. Why not combine both to make the ultimate over the top milkshake?!

Shared food


  • 2 chocolate donuts or 6 donut holes
  • 3 cups chocolate ice cream
  • 1 1/2 cups milk
  • 1/2 cup whipped cream
  • Hot fudge for drizzling


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Cut up donuts into bite size pieces.

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Take 1/2 the donut pieces and place in blender.

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To that add ice cream and milk.

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Mix on high until fully combined.

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Pour into 12-ounce glass and top with whipped cream. Drop a handful of chopped donut on top of the whipped cream. Drizzle with warm hot fudge.

Serve immediately. Makes two 12-ounce glasses.