Desserts: Dessert Recipes Everyone Should Know For Cookies, Pies, Cakes and Cupcakes [2 ed.]

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Desserts Dessert Recipes Everyone Should Know For Cookies,Pies, Cakes and Cupcakes By BookSumo Press All rights reserved

Published by http://www.booksumo.com

Table of Contents Cinnamon, Cottage Cheese Cheesecake 7 Classical Version Cheesecake I 8 Vanilla Caramel Bars Cheesecake 9 Vanilla, Green Tea Cheesecake 10 Cherry Cheesecake 11 Raspberry Cream Cheese Cookies Cheesecake 12 Choco-Chocolate Cheesecake 13 Classical Version Cheesecake II 14 Cream Cheese Brownies Cheesecake 15 Cookie Popsicles 101 16 Cocoa Coffee Cake Pop 17 Multicolored Candy Cake Pop 18 Natural Double Chocolate Cake Ball 19 Vanilla Walnut Cake Ball 20 Vanilla, Chocolate, Cheese Cake Pop 21 Cinnamon Banana Cake Pop 22 Nutty Chocolate Devil’s Food Cake Pop 23

Cloves and Ginger Cookies 24 Cloves and Oatmeal Cookies 25 Oatmeal and Cinnamon Cookies I 26 Cloves and Molasses Cookies 27 Chocolate Cookies I 28 Buttery Lemon Cookies 29 Honey and Molasses Cookies 30 Banana Coconuts and Quinoa Cookies 31 Peanut Butter and Chocolate Cookies 32 Buttery Cashew Cookies 33 Strawberries and Cheese Trifle 34 Cream Cheese and Raspberries Trifle 35 French Chocolate Candy Trifle 36 A Pie of Peanut Butter and Nutella 37 Grilled Pineapple Enhanced 38 A Peanut Butter and Chocolate Pie 39 Hazelnut Roll 40 Super Easy Peanut Butter Cups 41

Easy Hazelnut Cookies 42 Mug Cake Nutella I 43 Nutella Popsicles 44 Very Easy Nutella Cheesecake 45 Nutella Cups 46 Mug Cake Nutella II 47 Nutella Ice Pops II 48 Nutella Roll Up 49 Pumpkin Cupcakes I 50 Lemony Cupcakes Without the Gluten 51 French Revolution Cupcakes 52 Pumpkin Cupcakes II 53 Fruit Cupcakes 54 Easy Red Velvet Cupcakes 55 Chocolate Cupcakes 56 Cheese Cake Cups II 57 Vanilla Cheesecakes II 58 Cherry Cheesecakes Cupcakes II 59

Chocolate Cupcakes No Gluten 60 Caramel Vanilla Cake 61 Vanilla Snow 62 Spiced Ice Cream 63 Oven Ice Cream 64 Backroad Ice Cream Pie 65 No Freeze Ice Cream 66 Georgia Style Ice Cream 67 Blood Orange Float 68 Roasted Coffee Creamy Ice Cream 69 Creamy Maui Ice Cream 70 Hawaiian Paletas 71 Pennsylvania Paletas 72 Australian Hazelnut Pops 73 Flavors of October Pops 74 Yellow Stone Paletas 75 Alabama Porch Paletas 76 Mediterranean Agave Pops 77

Lemon Maraschino Paletas 78 Wild Berry Pops 79 2-Ingredient Coffee Paletas 80 European Chocolate Banana Pie 81 5-Ingredient Chocolate Pie 82 Jamaican Creamy Coconut Pie 83 Old-Fashioned American Pecan Pie 84 Country Orange and Rhubarb Pie 85 Canadian Blueberry Pie 86

Cinnamon,

Cottage Cheese Cheesecake

Prep Time: 10 mins Total Time: 1 hr 10 mins Servings per Recipe: 8 Calories 239 kcal Carbohydrates 29.2 g Cholesterol 63 mg Fat 9.7 g Protein 9.1 g Sodium 381 mg

Ingredients 1/4 C. butter 1 C. graham cracker crumbs 2 tbsps white sugar 1/4 tsp ground cinnamon 2 C. cottage cheese 1/2 C. milk 2 eggs

3 tbsps all-purpose flour 2 tbsps lemon juice 1 tsp vanilla extract 2/3 C. white sugar 1/4 tsp salt

Directions 1. Set your oven at 325 degrees before doing anything else. 2. Press a mixture of graham cracker crumbs, sugar and cinnamon into a baking dish. 3. Blend a mixture of cottage cheese, vanilla, milk, lemon juice, eggs, flour, 2/3 C. sugar and 1/4 tsp salt in a blender until smooth. 4. Pour this over the crust in the baking dish. 5. Bake this in the preheated oven for about 60 minutes 6. Refrigerate it for a couple of hours. 7. Serve.

Cinnamon, Cottage Cheese Cheesecake

7

CLASSICAL

Version Cheesecake I

Prep Time: 15 mins Total Time: 4 hrs 15 mins Servings per Recipe: 16 Calories 313 kcal Carbohydrates 35.8 g Cholesterol 88 mg Fat 17.7 g Protein 4.5 g Sodium 272 mg

Ingredients 1 3/4 C. Graham Cracker Crumbs 1/3 C. butter, melted 1 1/4 C. sugar, divided 3 (8 oz) packages Cream Cheese, softened 1 C. Sour Cream

2 tsps vanilla 3 eggs 1 (21 oz) can cherry pie filling

Directions 1. Set your oven at 350 degrees before doing anything else. 2. Press a mixture of cracker crumbs, sugar and melted butter into a baking dish. 3. Add eggs and eggs yolks into a mixture of cream cheese and brown sugar before adding vanilla, sour cream and eggs (one at a time). 4. Mix everything thoroughly. 5. Pour this over the crust in the baking dish. 6. Bake this in the preheated oven for about 70 minutes. 7. Refrigerate it for at least 4 hours. 8. Top this with pie filling. 9. Serve.

8

Classical Version Cheesecake I

Vanilla

Caramel Bars Cheesecake

Prep Time: 15 mins Total Time: 5 hrs 30 mins Servings per Recipe: 32 Calories 202 kcal Carbohydrates 13.8 g Cholesterol 66 mg Fat 15.7 g Protein 3.7 g Sodium 182 mg

Ingredients 1 1/2 C. HONEY MAID Graham Crumbs 1 C. finely chopped pecans, divided 1/4 C. butter, melted 4 (250 g) packages Cream Cheese, softened 1 C. sugar 1 C. sour cream

1 tbsp vanilla 4 eggs 1/4 C. caramel ice cream topping

Directions 1. Set your oven at 350 degrees before doing anything else. 2. Put foil in the pan before pressing a mixture of cracker crumbs, sugar and melted butter into the baking dish. 3. Add eggs (one at a time) into a mixture of cream cheese and sugar before adding vanilla and sour cream. 4. Mix everything thoroughly. 5. Pour this over the crust in the baking dish. 6. Bake this in the preheated oven for about 45 minutes. 7. Refrigerate it for at least 4 hours. 8. Top with caramel and remaining nuts. 9. Serve.

Vanilla Caramel Bars Cheesecake

9

VANILLA,

Green Tea Cheesecake

Prep Time: 15 mins Total Time: 1 hr 40 mins Servings per Recipe: 8 Calories 197 kcal Carbohydrates 27.9 g Cholesterol 34 mg Fat 6.3 g Protein 7.3 g Sodium 329 mg

Ingredients 2 (8 oz) containers fat-free cream cheese, softened 2 eggs, beaten 3/4 C. white sugar 1 tbsp green tea powder 2 tsps vanilla extract

1 (9 inch) prepared graham cracker pie crust

Directions 1. Set your oven at 350 degrees before doing anything else. 2. Add eggs (one at a time) into a mixture of cream cheese and sugar before adding vanilla and green tea powder. 3. Mix everything thoroughly. 4. Pour this over a prepared crust in the baking dish. 5. Bake this in the preheated oven for about 25 minutes. 6. Refrigerate it for at least 1 hour. 7. Serve.

10

Vanilla, Green Tea Cheesecake

Cherry

Cheesecake

Prep Time: 15 mins Total Time: 2 hrs Servings per Recipe: 8 Calories 141 kcal Carbohydrates 15.1 g Cholesterol 36 mg Fat 8.1 g Protein 2.2 g Sodium 82 mg

Ingredients 24 vanilla wafer cookies 2 (8 oz) packages cream cheese, softened 3/4 C. white sugar 2 eggs 2 1/2 tbsps lemon juice

1 tsp vanilla extract 1 (12 oz) can cherry pie filling

Directions 1. Set your oven at 350 degrees before doing anything else. 2. Get a muffin tin and put a wafer in each section. 3. Add eggs (one at a time) into a mixture of cream cheese and sugar before adding vanilla extract and lemon juice. 4. Mix everything thoroughly. 5. Fill 2/3 of each muffin section with this mixture. 6. Bake this in the preheated oven for about 20 minutes. 7. Refrigerate it for at least 1 hour. 8. Top with cherries. 9. Serve.

Cherry Cheesecake

11

RASPBERRY

Cream Cheese Cookies Cheesecake

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 8 Calories 213 kcal Carbohydrates 27.9 g Cholesterol 24 mg Fat 9.9 g Protein 2.9 g Sodium 105 mg

Ingredients 1 (8 oz) package cream cheese, softened 1 egg 1 (17.5 oz) pouch sugar cookie mix

2/3 C. raspberry baking chips

Directions 1. Set your oven at 350 degrees before doing anything else. 2. Add eggs (one at a time) into a mixture of cream cheese and sugar before adding cookie mix and raspberry chips. 3. Mix everything thoroughly. 4. Pour this over parchment paper in a prepared baking dish with a distance of 2 inches between each section that you pour (remember you are forming cookies). 5. Bake this in the preheated oven for about 12 minutes. 6. Serve.

12

Raspberry Cream Cheese Cookies Cheesecake

Choco-Chocolate Cheesecake

Prep Time: 15 mins Total Time: 1 hr 5 mins Servings per Recipe: 10 Calories 415 kcal Carbohydrates 42.4 g Cholesterol 73 mg Fat 21 g Protein 13.1 g Sodium 355 mg

Ingredients Crisco® Original No-Stick Cooking Spray 1 1/4 C. graham cracker crumbs 1/4 C. sugar 1/4 C. butter, melted 3 (8 oz) packages reduced fat cream cheese, softened 1/3 C. unsweetened cocoa powder 3 tbsps Pillsbury BEST® All Purpose Flour 3 large egg whites

1 (14 oz) can EAGLE BRAND® Low Fat Sweetened Condensed Milk 1 large egg 1/4 C. semi-sweet chocolate chips, melted 1 1/2 tsps vanilla extract

Directions 1. Set your oven at 300 degrees F before doing anything else. 2. Put foil in a pan before pressing a mixture of cracker crumbs, sugar and melted butter into a baking dish. 3. Add eggs (one at a time) into a mixture of cream cheese and sugar before adding cocoa, flour and the remaining ingredients. 4. Mix everything thoroughly. 5. Pour this over the crust in the baking dish. 6. Bake this in the preheated oven for about 50 minutes. 7. Refrigerate it for a few hours. 8. Serve.

Choco-Chocolate Cheesecake

13

CLASSICAL

Version Cheesecake II

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 12 Calories 378 kcal Carbohydrates 40.4 g Cholesterol 41 mg Fat 22.2 g Protein 4.2 g Sodium 403 mg

Ingredients 1 (8 oz) package cream cheese, softened 1 C. white sugar 1 tsp vanilla extract 2 (8 oz) packages refrigerated crescent rolls 1/2 C. melted butter

1/2 C. white sugar 1 tsp ground cinnamon

Directions 1. Set your oven at 350 degrees F before doing anything else. 2. Put foil in a pan before pressing a mixture of cracker crumbs, sugar and melted butter into the baking dish. 3. Add vanilla extract into a mixture of cream cheese and sugar before pouring it over rolled out crescent dough in a baking dish. 4. Use the remaining dough to cover it up and brush it with butter before sprinkling a mixture of cinnamon and sugar over it. 5. Bake this in the preheated oven for about 30 minutes. 6. Cool it down. 7. Serve.

14

Classical Version Cheesecake II

Cream Cheese

Brownies Cheesecake

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 24 Calories 147 kcal Carbohydrates 20.7 g Cholesterol 18 mg Fat 6.9g Protein 1.9 g Sodium 101 mg

Ingredients 1 (19.8 oz) package brownie mix 1 (8 oz) package cream cheese 1 egg

1/3 C. white sugar

Directions 1. Prepare the brownie mix according to the instructions of the package and also heat up your oven according to the directions given. 2. Add eggs (one at a time) into a mixture of cream cheese and sugar before adding cocoa, flour and the remaining ingredients. 3. Combine both these mixtures thoroughly. 4. Pour this over a crust in a baking dish. 5. Bake this in the preheated oven according the instructions of manufacturer or until a knife inserted in the center of the cake comes out clean. 6. Cut into small bars. 7. Serve.

Cream Cheese Brownies Cheesecake

15

COOKIE

Popsicles 101

Prep Time: 15 mins Total Time: 3 hrs 15 mins Servings per Recipe: 8 Calories 247.8 Fat 18.7 g Cholesterol 56.3 mg Sodium 129.3 mg Carbohydrates 19.0 g Protein 2.2 g

Ingredients 4 oz. cream cheese 1/2 C. confectioners' sugar 1 C. heavy whipping cream 10 Oreo cookies

Directions 1. In the bowl of a mixer with whisk attachment, add the confectioners’ sugar and cream cheese and beat on medium speed until smooth. 2. Gradually, add the heavy cream and beat on low speed until smooth. 3. Freeze the bowl for about 45 minutes, mixing often. 4. Chop 5 Oreo cookies roughly. 5. In the bottom of Popsicle molds, divide the chopped Oreo cookies and top with the cream cheese mixture evenly. 6. Now, insert 1 Popsicle stick into each mold and freeze for about 4 hours. 7. In a food processor, add the remaining 5 Oreo cookies and pulse until a fine crumbs like mixture is formed. 8. Carefully, remove the popsicles from cups and coat each Popsicle with the Oreo crumb evenly. 9. Enjoy.

16

Cookie Popsicles 101

Cocoa

Coffee Cake Pop

Prep Time: 15 mins Total Time: 20 mins Servings per Recipe: 10 Calories 123 kcal Carbohydrates 18.4 g Cholesterol 19 mg Fat 5g Protein 2.1 g Sodium 147 mg

Ingredients 3/4 C. all-purpose flour 1/2 C. white sugar 3 tbsps unsweetened cocoa powder 1/2 tsp baking soda 1/4 tsp baking powder 1/4 tsp salt 1/4 C. buttermilk

3 tbsps vegetable oil 1 egg 1/2 tsp vanilla extract 1/4 C. freshly brewed hot coffee

Directions 1. Combine flour, sugar, vegetable oil, cocoa, baking soda, baking powder, salt buttermilk, egg, vanilla extract using an electric mixer before stirring in coffee. 2. Fill each section of a cake pop maker with one tbsp of this mixture. 3. Bake this in a preheated oven for about 4 minutes at 350 degrees. Make sure that a toothpick inserted into the mix comes out clean. 4. Serve.

Cocoa Coffee Cake Pop

17

MULTICOLORED

Candy Cake Pop

Prep Time: 30 mins Total Time: 1 hr 40 mins Servings per Recipe: 24 Calories 131 kcal Carbohydrates 14.5 g Cholesterol 4 mg Fat 7.6 g Protein 1.7 g Sodium 57 mg

Ingredients 1 (12 oz) package colored candy coating melts, divided 24 plain doughnut holes 24 lollipop sticks

1 tbsp multicolored candy sprinkles (jimmies), as desired

Directions 1. Melt down candy melts in a microwave by heating it for 30 seconds before stirring in candy coating and heating again for 30 seconds until melted. 2. Make a hole using a lollipop stick in your doughnut holes before dipping the stick in the coating and inserting it back into the hole. 3. Place everything in the refrigerator for one hour to get it firm. 4. Now dip these pops in the melted candy coating dots and sprinkle some colored candy sprinkles over it. 5. Refrigerate for another hour to give a firm look. 6. Serve.

18

Multicolored Candy Cake Pop

Natural

Double Chocolate Cake Ball

Prep Time: 40 mins Total Time: 1 hr 35 mins Servings per Recipe: 30 Calories 135 kcal Carbohydrates 21 g Cholesterol 11 mg Fat 5.4 g Protein 1.5 g Sodium 125 mg

Ingredients 1 (18.25 oz) package natural cake mix 2 large eggs 1 C. low-fat milk 1 tsp vanilla extract

1 (16 oz) package chocolate frosting 3 oz chopped semisweet chocolate 1 tbsp natural shortening

Directions 1. Set your oven at 350 degrees before doing anything else. 2. Combine cake mix, vanilla extract, milk and eggs with an electric mixer at low speed for 1 minute and at high speed for 2 minutes. 3. Transfer this mixture to the pan. 4. Bake in the preheated oven for about 40 minutes. 5. Cool it down for 10 minutes. 6. Make small balls from a mixture of crumbled cake and frosting before dipping them into a melted mixture of chopped chocolate and shortening using a toothpick. 7. Serve.

Natural Double Chocolate Cake Ball

19

VANILLA

Walnut Cake Ball

Prep Time: 15 mins Total Time: 2 hrs Servings per Recipe: 8 Calories 208 kcal Carbohydrates 13.7 g Cholesterol 23 mg Fat 16.3 g Protein 3.1 g Sodium 63 mg

Ingredients 1 C. butter, softened 8 tbsps confectioners' sugar 2 C. all-purpose flour 2 C. chopped walnuts

1/2 tsp vanilla extract

Directions 1. Set your oven at 350 degrees before doing anything else. 2. Combine all the ingredients very thoroughly using a blender before making small balls out of this dough. 3. Bake in the preheated oven for about 12 minutes. 4. Cool it down and garnish with confectioners’ sugar. 5. Serve.

20

Vanilla Walnut Cake Ball

Vanilla,

Chocolate, Cheese Cake Pop

Prep Time: 10 mins Total Time: 1 hr 30 mins Servings per Recipe: 30 Calories 217 kcal Carbohydrates 16.4 g Cholesterol 58 mg Fat 15.6 g Protein 3.9 g Sodium 130 mg

Ingredients 3 (8 oz) packages cream cheese, softened 3/4 C. sugar 1/3 C. sour cream 3 tbsps all-purpose flour 1 tsp vanilla 1/4 tsp salt

3 eggs 24 lollipop sticks 10 oz white confectioners' coating miniature semisweet chocolate chips toasted coconut

Directions 1. Set your oven at 350 degrees before doing anything else. 2. Add eggs (one at a time) into a mixture of cream cheese and sugar before adding vanilla, flour, salt and sour cream. 3. Mix everything thoroughly. 4. Pour this over the crust in the baking dish. 5. Bake this in the preheated oven for about 50 minutes. 6. Make small balls out of this cheesecake and put a lollipop stick into each one of these balls before placing them into the freezer for 30 minutes to get them firm. 7. Dip each one of these cheesecake pops in melted confectioners’ coating before dipping it into one of the toppings. 8. Refrigerate for at least an hour 9. Serve.

Vanilla, Chocolate, Cheese Cake Pop

21

CINNAMON

Banana Cake Pop

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 6 Calories 251 kcal Carbohydrates 50.8 g Cholesterol 0 mg Fat 4.6 g Protein 4g Sodium 566 mg

Ingredients 1 C. vegetable oil for frying, or as needed 1 3/4 C. pancake mix 1 C. water, or as needed 2 bananas, cut into 1/2-inch pieces

1/4 C. white sugar 1/4 C. ground cinnamon

Directions 1. 2. 3. 4.

22

Coat banana slices with a mixture of pancake mix and water thoroughly. Fry these banana slices in hot oil for about one minute each side or until brown. Sprinkle some sugar and cinnamon. Serve.

Cinnamon Banana Cake Pop

Nutty

Chocolate Devil’s Food Cake Pop

Prep Time: 1 hr 40 mins Total Time: 2 hrs 50 mins Servings per Recipe: 50 Calories 349 kcal Carbohydrates 40g Cholesterol 30mg Fat 21.2g Protein 5g Sodium 193mg

Ingredients

Directions

2 (18.25 oz) packages devil's food cake mix 2 C. water 2/3 C. vegetable oil 6 eggs 1 (6 oz) bag semisweet chocolate chips 1 (16 oz) package prepared chocolate frosting 2 (14 oz) bags chocolate confectioners' coating 50 lollipop sticks 2 (14 oz) bags white confectioners' coating 1 (1.75 oz) package multicolored candy sprinkles, or as needed (optional) 1/2 C. chopped nuts, or as needed (optional) Styrofoam blocks

1. Set your oven at 350 degrees before doing anything else. 2. Combine cake mix, water, vegetable oil and eggs with an electric mixer at a low speed for 1 minute and at high speed for 2 minutes. 3. Transfer this mixture to the pan. 4. Bake this in the preheated oven for about 26 minutes. 5. Freeze small balls made from a mixture of crumbled cake, melted chocolate chips and vanilla frosting for 15 minutes before dipping it into melted chocolate using a lollipop stick inserted in the cake pop. 6. Coat evenly. 7. Freeze it again for another 15 minutes. 8. Take these cake pops out of the freezer and coat it again with melted white chocolate 9. Coat these cake pops with sprinkles for garnishing purpose. 10. Serve.

Nutty Chocolate Devil’s Food Cake Pop

23

CLOVES

and Ginger Cookies

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 24 Calories 143 kcal Carbohydrates 21.1 g Cholesterol 8 mg Fat 6g Protein 1.6 g Sodium 147 mg

Ingredients 2 1/4 C. all-purpose flour 2 tsps ground ginger 1 tsp baking soda 3/4 tsp ground cinnamon 1/2 tsp ground cloves 1/4 tsp salt 3/4 C. margarine, softened

1 C. white sugar 1 egg 1 tbsp water 1/4 C. molasses 2 tbsps white sugar

Directions 1. Set your oven at 350 degrees F before doing anything else. 2. Add a mixture of flour, ginger, salt, baking soda, cloves and cinnamon into a mixture of cream, margarine, egg, molasses and water before forming small sized balls out of it and rolling them in sugar. 3. Place these balls with some distance on a baking sheet. 4. Bake everything in the preheated oven for about 10 minutes. 5. Cool it down. 6. Serve.

24

Cloves and Ginger Cookies

Cloves

and Oatmeal Cookies

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 36 Calories 144 kcal Carbohydrates 20.6 g Cholesterol 17 mg Fat 6.3 g Protein 1.9 g Sodium 92 mg

Ingredients 1/2 C. butter, softened 1/2 C. butter flavored shortening 1 C. packed light brown sugar 1/2 C. white sugar 2 eggs 1 tsp vanilla extract 1 1/2 C. all-purpose flour

1 tsp baking soda 1 tsp ground cinnamon 1/2 tsp ground cloves 1/2 tsp salt 3 C. rolled oats 1 C. raisins

Directions 1. Set your oven at 350 degrees F before doing anything else. 2. Add a mixture of flour, cloves, cinnamon, baking soda and salt into a mixture of butter, eggs, butter flavored shortening, brown sugar, white sugar and vanilla before stirring in some oats and raisins. 3. Pour spoonfuls of this mixture with some distance on a baking sheet. 4. Bake everything in the preheated oven for about 12 minutes. 5. Cool it down. 6. Serve.

Cloves and Oatmeal Cookies

25

OATMEAL

and Cinnamon Cookies I

Prep Time: 10 mins Total Time: 2 hrs Servings per Recipe: 24 Calories 218 kcal Carbohydrates 32.3 g Cholesterol 36 mg Fat 8.8 g Protein 3g Sodium 213 mg

Ingredients 1 C. butter, softened 1 C. white sugar 1 C. packed brown sugar 2 eggs 1 tsp vanilla extract 2 C. all-purpose flour 1 tsp baking soda

1 tsp salt 1 1/2 tsps ground cinnamon 3 C. quick cooking oats

Directions 1. Set your oven at 350 degrees F before doing anything else. 2. Add a mixture of flour, salt, baking soda and cinnamon into a mixture of butter, vanilla, eggs, sugar and brown sugar before stirring in oats and forming balls out of this dough. 3. Place these balls with some distance on a baking sheet. 4. Bake everything in the preheated oven for about 10 minutes. 5. Cool it down. 6. Serve.

26

Oatmeal and Cinnamon Cookies I

Cloves

and Molasses Cookies

Prep Time: 10 mins Total Time: 2 hrs 20 mins Servings per Recipe: 24 Calories 120 kcal Carbohydrates 18.6 g Cholesterol 6 mg Fat 4.7 g Protein 1.1 g Sodium 179 mg

Ingredients 3/4 C. margarine, melted 1 C. white sugar 1 egg 1/4 C. molasses 2 C. all-purpose flour 2 tsps baking soda 1/2 tsp salt

1 tsp ground cinnamon 1/2 tsp ground cloves 1/2 tsp ground ginger 1/2 C. white sugar

Directions 1. Set your oven at 375 degrees F before doing anything else. 2. Add a mixture of flour, ginger, salt, baking soda, cloves and cinnamon into a mixture of melted margarine, egg, molasses and sugar before forming small sized balls out of it and rolling them in sugar. 3. Place these balls with some distance on a baking sheet. 4. Bake everything in the preheated oven for about 10 minutes. 5. Cool it down. 6. Serve.

Cloves and Molasses Cookies

27

CHOCOLATE

Cookies I

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 60 Calories 125 kcal Carbohydrates 15.5 g Cholesterol 18 mg Fat 7.1 g Protein 1.5 g Sodium 63 mg

Ingredients 1 C. butter, softened 1 1/2 C. white sugar 2 eggs 2 tsps vanilla extract 2 C. all-purpose flour 2/3 C. cocoa powder 3/4 tsp baking soda

1/4 tsp salt 2 C. semisweet chocolate chips 1/2 C. chopped walnuts (optional)

Directions 1. Set your oven at 350 degrees F before doing anything else. 2. Add a mixture of flour, cocoa, baking soda, and salt into a mixture of butter, sugar, eggs, and vanilla before stirring in some chocolate chips and walnuts. 3. Pour spoonfuls of this mixture with some distance on a baking sheet. 4. Bake everything in the preheated oven for about 10 minutes. 5. Cool it down. 6. Serve.

28

Chocolate Cookies I

Buttery

Lemon Cookies

Prep Time: 15 mins Total Time: 1 hr 5 mins Servings per Recipe: 48 Calories 90 kcal Carbohydrates 12.4 g Cholesterol 18 mg Fat 4.1 g Protein 1.1 g Sodium 81 mg

Ingredients 3 C. all-purpose flour 1 tsp baking soda 1/2 tsp salt 1 C. butter, softened 1 1/2 C. white sugar

2 eggs 1/4 C. lemon juice 1 lemon, zested 1/2 tsp vanilla extract

Directions 1. Set your oven at 350 degrees F before doing anything else. 2. Add a mixture of flour, baking soda, and salt into a mixture of butter, sugar, eggs (one at a time), lemon juice, lemon zest, and vanilla extract before cooling it down for thirty minutes. 3. Pour spoonfuls of this mixture with some distance on a baking sheet. 4. Bake everything in the preheated oven for about 8 minutes. 5. Cool it down. 6. Serve.

Buttery Lemon Cookies

29

HONEY

and Molasses Cookies

Prep Time: 15 mins Total Time: 3 hrs Servings per Recipe: 36 Calories 284 kcal Carbohydrates 53.9 g Cholesterol 21 mg Fat 6.3 g Protein 3.7 g Sodium 213 mg

Ingredients 1/2 C. molasses 1/4 C. honey 1/4 C. shortening 1/4 C. margarine 2 eggs 4 C. all-purpose flour 3/4 C. white sugar 1/2 C. brown sugar 1 1/2 tsps ground cardamom 1 tsp ground allspice 1 tsp ground cloves

1 tsp ground ginger 2 tsps anise extract 2 tsps ground cinnamon 1 1/2 tsps baking soda 1 tsp ground black pepper 1/2 tsp salt 1 C. confectioners' sugar for dusting

Directions 1. Set your oven at 350 degrees F before doing anything else. 2. Add a mixture of flour, white sugar, brown sugar, cardamom, allspice, cloves, ginger, anise, cinnamon, baking soda, pepper, and salt into a melted mixture of molasses, honey, shortening, eggs and margarine before forming small sized balls out of it. 3. Place these balls with some distance on a baking sheet. 4. Bake everything in the preheated oven for about 15 minutes.

30

Honey and Molasses Cookies

Banana

Coconuts and Quinoa Cookies

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 24 Calories 188 kcal Carbohydrates 27.6 g Cholesterol 0 mg Fat 7.6 g Protein 4.3 g Sodium 274 mg

Ingredients 2/3 C. water 1/3 C. quinoa 1 C. shredded coconut 1 C. rolled oats 1 C. all-purpose flour 3/4 C. brown sugar 2 ripe bananas, crushed 1/2 C. applesauce 1/2 C. peanut butter 1 tsp vanilla extract 1 tsp salt

1 tsp baking soda 1 tsp baking powder 3/4 C. semisweet chocolate chips

Directions 1. Set your oven at 350 degrees F before doing anything else. 2. Bring a mixture of quinoa and water to boil, and cook for 20 minutes over medium heat. 3. Combine cooked quinoa, coconut, oats, flour, brown sugar, baking soda, crushed bananas, vanilla, applesauce, peanut butter, salt and baking powder in a large sized bowl before stirring in some chocolate chips. 4. Pour spoonfuls of this mixture with some distance on a baking sheet. 5. Bake everything in the preheated oven for about 25 minutes. 6. Cool it down. 7. Serve.

Banana Coconuts and Quinoa Cookies

31

PEANUT BUTTER

and Chocolate Cookies

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 36 Calories 207 kcal Carbohydrates 23.7 g Cholesterol 24 mg Fat 12 g Protein 3.6 g Sodium 178 mg

Ingredients 1/2 C. butter 1/2 C. white sugar 1/3 C. packed brown sugar 1/2 C. peanut butter 1/2 tsp vanilla extract 1 egg 1 C. all-purpose flour

1 tsp baking soda 1/4 tsp salt 1/2 C. rolled oats 1 C. semisweet chocolate chips

Directions 1. Set your oven at 350 degrees F before doing anything else. 2. Add a mixture of flour, baking soda and salt into a mixture of butter, eggs, peanut butter, brown sugar, white sugar and vanilla before stirring in some oats and chocolate chips. 3. Pour spoonfuls of this mixture with some distance on a baking sheet. 4. Bake everything in the preheated oven for about 12 minutes. 5. Cool it down. 6. Serve.

32

Peanut Butter and Chocolate Cookies

Buttery

Cashew Cookies

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 36 Calories 162 kcal Carbohydrates 18.3 g Cholesterol 21 mg Fat 9.3 g Protein 2.1 g Sodium 136 mg

Ingredients 1/2 C. butter, softened 1 C. brown sugar 1 egg 1/3 C. sour cream 1 tsp vanilla extract 2 C. all-purpose flour 3/4 tsp baking powder 3/4 tsp baking soda 1/4 tsp salt

1 3/4 C. chopped cashews 1/2 C. butter 3 tbsps heavy whipping cream 2 C. confectioners' sugar 1 tsp vanilla extract

Directions 1. Set your oven at 350 degrees F before doing anything else. 2. Add a mixture of flour, baking powder, baking soda and salt into a mixture of butter, egg, sour cream, white sugar and vanilla before stirring in some cashew pieces. 3. Pour spoonfuls of this mixture with some distance on a baking sheet. 4. Bake everything in the preheated oven for about 15 minutes. 5. Cool it down. 6. Now pour a melted mixture of butter, cream, confectioners’ sugar and vanilla over the cookies. 7. Serve.

Buttery Cashew Cookies

33

STRAWBERRIES

and Cheese Trifle

Prep Time: 15 mins Total Time: 2 hrs 35 mins Servings per Recipe: 12 Calories 249 kcal Fat 13.8 g Carbohydrates 30g Protein 3.6 g Cholesterol 23 mg Sodium 225 mg

Ingredients 1 quart ripe strawberries, sliced 1/3 C. white sugar, or to taste 1 (8 oz.) container mascarpone cheese 1 (8 oz.) container frozen whipped topping (such as Cool Whip(R)), thawed

1 (10 inch) prepared angel food cake, torn into bite-size pieces

Directions 1. 2. 3. 4. 5.

Slice your strawberries and reserve some for a topping later. Coat the rest of the fruit with sugar in a bowl. Let the fruit sit for 15 mins. Get a 2nd bowl, combine: whipped topping and mascarpone. Cut your angel cake into squares. Now get your trifle dish and layer your cake, then strawberries, and then the cheese mix. Garnish with the sliced strawberries set aside earlier. 6. Place the trifle in the fridge for at least 2 hrs before serving. 7. Enjoy.

34

Strawberries and Cheese Trifle

Cream Cheese

and Raspberries Trifle

Prep Time: 20 mins Total Time: 4 hrs 20 mins Servings per Recipe: 18 Calories 287 kcal Fat 19.5 g Carbohydrates 26.4g Protein 3.5 g Cholesterol 92 mg Sodium 148 mg

Ingredients 1 1/2 C. heavy cream 1/4 C. white sugar 2 (8 oz.) packages cream cheese, softened 2 tsps lemon juice 1 1/2 tsps vanilla extract 1/2 C. white sugar 1 (10.75 oz.) package prepared pound cake

2 (10 oz.) packages frozen raspberries, thawed 2 tbsps unsweetened cocoa powder, for dusting

Directions 1. Get a bowl, combine until peaking: sugar (1/4 C.), and cream. 2. Get a 2nd bowl, combine: sugar (1/2 C.), cream cheese, 2 C. of the 1st bowl, vanilla, and lemon juice. 3. Cut your cake into 18 pieces. 4. Layer the following in your trifle container: one third cake pieces, 1/4 cheese mix, 1/4 cocoa powder, 1/3 raspberries. 5. Continue for all of the ingredients. 6. Top everything with your whipped cream and any cheese that is remaining and some more cocoa powder. 7. Place the trifle in the fridge for at least 3 hrs. 8. Enjoy.

Cream Cheese and Raspberries Trifle

35

FRENCH

Chocolate Candy Trifle

Ingredients

Prep Time: 30 mins Total Time: 2 hrs 30 mins Servings per Recipe: 8 Calories 717 kcal Fat 48.9 g Carbohydrates 71.6g Protein 8.3 g Cholesterol 156 mg Sodium 129 mg

Directions

For the Brownies: 1. Line a casserole dish with foil and coat 1 C. Ghirardelli(R) 60% Cacao it with nonstick spray and then set Bittersweet Chocolate Chips your oven to 350 degrees before doing 3/4 C. unsalted butter, cut into cubes anything else. 1 C. granulated sugar 2. Get a bowl, microwave for 30 secs or 3 large eggs, lightly beaten until melted: butter, and baking chocolate 1 tsp vanilla extract chips. Now combine the following and 1/4 tsp salt mix until smooth: salt, sugar, flour, vanilla, 1 C. all-purpose flour and eggs. Layer half of the brownie batter 9 Ghirardelli Dark & Raspberry into your casserole dish and top with the SQUARES(TM) Chocolate chocolate squares. Finally add the rest of For the Ganache: the batter. 6 oz. heavy cream 3. Cook this in the oven for 35 mins. Let 4 oz. Ghirardelli(R) 60% Cacao the contents cool after the cooking time Bittersweet Chocolate Chips has elapsed. Cut these brownies into little For the Garnish: circles or discs. You should have about 2 C. freshly whipped cream or whipped 9 then cut them in half. Make your cuts topping horizontally so you are creating thinner 1 1/2 C. fresh raspberries circles, and not semi-circles. 4. Get a 2nd bowl, combine: chocolate baking chips. Then boil your cream in a pan and combine the cream with the chocolate chips and let it sit for 5 mins. Stir everything until sauce like and let the sauce sit for 16 mins. 5. Layer the following in your trifle dish: brownies, chocolate sauce, whipped cream, and raspberries. Continue until all the ingredients have been used. Place the trifle in the fridge for at least 2 hrs and then serve. Enjoy. 36

French Chocolate Candy Trifle

A Pie

of Peanut Butter and Nutella

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 48 Calories 52 kcal Carbohydrates 5.2 g Cholesterol 7 mg Fat 3g Protein 1.5 g Sodium 53 mg

Ingredients 8 ounces reduced-fat cream cheese, softened 1/2 cup peanut butter 1/2 cup chocolate-hazelnut spread (such as Nutella®) 1/4 cup agave syrup 1/4 cup honey

1 egg 1 tsp vanilla extract 1/2 tsp baking soda 1/4 tsp sea salt

Directions 1. At first, preheat your oven to 350 degrees F before doing anything else. 2. Whisk cream cheese, chocolate-hazelnut spread, honey, egg, peanut butter, vanilla extract, baking soda, agave syrup and sea salt in a bowl very thoroughly until you see that a dough is formed. 3. Drop this dough into the baking dish with the help of a spoon. 4. Now bake this in the preheated oven for about 12 minutes. 5. Let it cool for three minutes before serving. 6. Enjoy.

A Pie of Peanut Butter and Nutella

37

GRILLED

Pineapple Enhanced

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 246 kcal Carbohydrates 28.5 g Cholesterol 1 mg Fat 14.3 g Protein 4g Sodium 37 mg

Ingredients 1/2 cup chocolate-hazelnut spread (such as Nutella®) 1/4 cup milk 1/2 fresh pineapple, peeled and cored

1/4 cup walnuts

Directions 1. At first you need to set a grill to medium heat and put some oil before starting anything else. 2. Heat up the mixture of chocolate hazelnut spread and milk in a saucepan until you see that the spread has melted. 3. Cook pineapple on the preheated grill for about 5 minutes on each side before pouring the chocolate mixture over it in a serving dish. 4. Serve.

38

Grilled Pineapple Enhanced

A Peanut Butter

and Chocolate Pie (No Baking)

Prep Time: 15 mins Total Time: 4 hrs 30 mins Servings per Recipe: 48 Calories 894 kcal Carbohydrates 60.7 g Cholesterol 121 mg Fat 68.7 g Protein 15.7 g Sodium 505 mg

Ingredients 3/4 cup chocolate-hazelnut spread (such as Nutella®) 1 (9 inch) prepared graham cracker crust 1 3/4 cups heavy whipping cream 3/4 cup peanut butter

1/2 cup cream cheese, softened 1/4 cup sweetened condensed milk

Directions 1. Refrigerate graham cracker crust for about 30 minutes after spreading chocolate hazelnut over it. 2. With the help of an electric mixer, beat cream until you see that the required smoothness is achieved before transferring it to a bowl and setting it aside for later use. 3. Whish peanut butter, condensed milk and cream cheese together in a bowl until you see that the required smoothness is achieved before adding the remaining whipped cream. 4. Also add some whipped cream over it before refrigerating it for at least four full hours.

A Peanut Butter and Chocolate Pie

39

HAZELNUT

Roll

Prep Time: 45 mins Total Time: 1 hr 10 mins Servings per Recipe: 12 Calories 350 kcal Carbohydrates 44.8 g Cholesterol 32 mg Fat 16.1 g Protein 7.7 g Sodium 367 mg

Ingredients Rolls: 3 cups bread flour 1 cup milk 5 tbsps white sugar 1/4 cup butter, melted 1 egg 2 1/4 tsps instant yeast 1 1/2 tsps salt

Filling: 2 tbsps butter, softened 1 cup chocolate-hazelnut spread (such as Nutella®) 1/2 cup coarsely chopped hazelnuts

Directions 1. At first, preheat your oven to 350 degrees F before doing anything else. 2. Add a mixture of bread flour, salt, milk, melted butter, yeast, white sugar and eggs into the bread machine, and start it after selecting the dough cycle. 3. Roll this dough over a floured surface into large sized rectangles before adding butter and chocolate hazelnut spread over it. 4. Add some hazelnuts and then roll it around the filling before cutting into 12 even sized parts. 5. Place them in the baking dish. 6. Now bake this in the preheated oven for about 25 minutes.

40

Hazelnut Roll

Super Easy

Peanut Butter Cups

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 12 Calories 231 kcal Carbohydrates 13.7 g Cholesterol 0 mg Fat 19.1 g Protein 5.4 g Sodium 91 mg

Ingredients Peanut Butter Layer: 3/4 cup peanut butter 2 tbsps coconut oil, melted 1 tbsp raw honey Chocolate Layer: 1/2 cup chocolate-hazelnut spread (such as Nutella®), or more to taste

1/4 cup raw cocoa powder 1/4 cup coconut oil, melted 1 tbsp raw honey 1 tbsp peanut butter 1 packet stevia powder

Directions 1. Mix 3/4 cup peanut butter, 1 tbsp honey and 2 tbsps coconut oil in a medium sized bowl, and in a separate bowl, combine chocolate hazelnut spread, 1/4 cup coconut oil, 1 tbsp honey, 1 tbsp peanut butter, cocoa powder and stevia powder. 2. Pour peanut butter mixture into muffin cups of your choice before topping each cup with the chocolate mixture. 3. Refrigerate or freeze before serving.

Super Easy Peanut Butter Cups

41

EASY

Hazelnut Cookies

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 12 Calories 237 kcal Carbohydrates 22.3 g Cholesterol 0 mg Fat 15.6 g Protein 3.3 g Sodium 70 mg

Ingredients 1 sheet frozen puff pastry, thawed 1 cup chocolate-hazelnut spread (such as Nutella®)

1/3 cup finely chopped, roasted hazelnuts

Directions 1. Put chocolate hazelnut spread and hazelnuts evenly over puff pastry. 2. Take the long edge and roll it around the filling until you reach the middle, and do the same with the other long edge to meet the first roll in the middle. 3. Refrigerate it for at least thirty minutes before you do anything else. 4. Set your oven at 450 degrees F. 5. Take out the pastry and cut it into slices that are ¾ inch approx. 6. Put these slices in the preheated oven over baking sheet and bake it for 7 minutes before turning it and baking it for another 5 minutes. 7. Serve.

42

Easy Hazelnut Cookies

Mug Cake Nutella I

Prep Time: 5 mins Total Time: 12 mins Servings per Recipe: 1 Calories 450 kcal Carbohydrates 65.8 g Cholesterol 0 mg Fat 18 g Protein 9.9 g Sodium 203 mg

Ingredients 2 tbsps all-purpose flour 2 tbsps coconut flour 1 tbsp cocoa powder 1/4 tsp baking powder 3 1/2 tbsps almond milk, divided

1/2 tsp vanilla extract 3 tbsps chocolate-hazelnut spread (such as Nutella®)

Directions 1. Combine coconut flour, cocoa powder, all-purpose flour and baking powder in a medium sized bowl before adding 3 tbsps almond milk, Nutella®, vanilla extract and 1/2 tbsp milk one by one into the flour mixture, while stirring continuously in that time. 2. Pour this mixture into a mug and cook this in the microwave for about one minutes before letting it stand as it is for five seconds and cooking it again for 30 seconds more in the microwave oven. 3. Let it cool before serving.

Mug Cake Nutella I

43

NUTELLA

Popsicles

Prep Time: 10 mins Total Time: 3 hrs 15 mins Servings per Recipe: 8 Calories 281 kcal Carbohydrates 10.2 g Cholesterol 62 mg Fat 40.2 g Protein 84 g Sodium 24 mg

Ingredients 6 tbsps chocolate-hazelnut spread (such as Nutella) 1 cup milk

2 cups heavy whipping cream

Directions 1. Mix cream, chocolate hazelnut and milk together in a bowl before putting it in the microwave oven for 2 minutes to melt down the hazelnut while stirring every 30 seconds. 2. Pour this mixture in ice pop molds and freeze it for about 4 hours.

44

Nutella Popsicles

Very Easy

Nutella Cheesecake

Prep Time: 10 mins Total Time: 4 hrs 10 mins Servings per Recipe: 6 Calories 627 kcal Carbohydrates 61.4 g Cholesterol 62 mg Fat 40.2 g Protein 8.4 g Sodium 380 mg

Ingredients 2 (8 ounce) packages cream cheese, room temperature 1/2 cup white sugar 1 (13 ounce) jar chocolate-hazelnut spread, such as Nutella

1/4 tsp vanilla extract 1 (9 inch) prepared graham cracker crust

Directions 1. Take out a large bowl and mix cream, sugar, Nutella and vanilla before putting it in a freezer for about 4 hours. 2. Serve.

Very Easy Nutella Cheesecake

45

NUTELLA

Cups

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 12 Calories 245 kcal Carbohydrates 28.9 g Cholesterol 0 mg Fat 12.6 g Protein 3.9 g Sodium 309 mg

Ingredients 2 (8 ounce) packages refrigerated crescent rolls 12 tbsps chocolate-hazelnut spread (such as Nutella), or more to taste

2 ripe bananas, sliced 1 tsp confectioners' sugar, or to taste

Directions 1. First, preheat your oven to 375 degrees before continuing. 2. Put 2 crescent roll triangles into muffin cups and fill these cups with banana slices and chocolate hazelnut over the banana slices. 3. Now bake this for about 13 minutes or until golden brown and serve.

46

Nutella Cups

Mug Cake Nutella II

Prep Time: 10 mins Total Time: 13 mins Servings per Recipe: 12 Calories 475 kcal Carbohydrates 113g Cholesterol 190 mg Fat 62.8 g Protein 17.1 g Sodium 534 mg

Ingredients 1/4 cup self-rising flour 1/4 cup white sugar 1 egg, beaten 3 tbsps cocoa powder 3 tbsps chocolate-hazelnut spread (such as Nutella)

3 tbsps milk 3 tbsps vegetable oil

Directions 1. Mix all the ingredients mentioned in a coffee mug with a fork until you find it smooth. 2. Cook this in the microwave oven for about 3 minutes. 3. Enjoy.

Mug Cake Nutella II

47

NUTELLA

Ice Pops II

Prep Time: 10 mins Total Time: 3 hrs 10 mins Servings per Recipe: 8 Calories 137 kcal Carbohydrates 12.8g Cholesterol 14 mg Fat 8.8 g Protein 2.5 g Sodium 47 mg

Ingredients 1 cup whipped cream 1/2 cup whole milk 1/4 cup chocolate-hazelnut spread (such as Nutella)

Directions 1. Put all the ingredients mentioned into a blender and blend it for about 2 minutes. 2. Now pour this mixture into ice pop molds and place them in your freezer for about 3 hours to get solid.

48

Nutella Ice Pops II

Nutella

Prep Time: 5 mins

Roll Up

Total Time: 5 mins Servings per Recipe: 2 Calories 317 kcal Carbohydrates 49g Cholesterol 0 mg Fat 11.9 g Protein 5.5 g Sodium 259 mg

Ingredients 1 tortilla 1/4 cup chocolate-hazelnut spread (such as Nutella)

1 small banana

Directions 1. Put chocolate spread on the corners of a tortilla that is warmed in the microwave oven for 10 seconds and fold it around the banana slice. 2. Cut it into half and serve.

Nutella Roll Up

49

PUMPKIN

Cupcakes I

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 24 Calories 250 kcal Carbohydrates 34.5 g Cholesterol 42 mg Fat 11.7 g Protein 2.8 g Sodium 258 mg

Ingredients 1 (15 ounce) can pumpkin puree 1 1/2 cups white sugar 1 cup packed brown sugar 1/2 cup butter-flavored shortening 1/2 cup butter, softened 1/4 cup whole milk 1/4 cup vegetable oil 4 eggs

2 cups cake flour 1/4 cup dry buttermilk powder 1/4 cup cornstarch 2 teaspoons cloves 2 teaspoons baking powder 1 teaspoon baking soda 3/4 teaspoon salt

Directions 1. Preheat your oven to 325 degrees F and line muffin cups with wax paper. 2. Whisk pumpkin puree, brown sugar, shortening, butter, white sugar, milk, vegetable oil, and eggs in a bowl until the required smoothness is achieved. 3. In a separate bowl mix cake flour, cornstarch, cloves, baking powder, dry buttermilk powder, baking soda, and salt. 4. Now add this dry mixture into the pumpkin mixture and mix it thoroughly. 5. Pour this mixture into the muffin cups and fill 2/3 of the cup with this mixture. 6. Bake in the preheated oven for about 30 minutes or until a toothpick that is inserted in the cake comes out clean. 7. Let the cupcakes cool before serving.

50

Pumpkin Cupcakes I

Lemony

Cupcakes Without the Gluten

Prep Time: 10 mins Total Time: 1 hr Servings per Recipe: 12 Calories 100 kcal Carbohydrates 13.6 g Cholesterol 1 mg Fat 4.8 g Protein 1g Sodium 144 mg

Ingredients 5/8 cup milk, at room temperature 3 3/4 teaspoons lemon juice 1/4 cup vegetable oil 2 egg whites, room temperature 2 lemons, zested 1 1/2 teaspoons vanilla extract 1 1/8 cups gluten-free flour (such as Jeanne's Gluten-Free All-Purpose Flour Mix)

3/4 cup white sugar 2 teaspoons double-acting baking powder 1/4 teaspoon salt

Directions 1. Preheat your oven to 325 degrees F and line muffin cups with wax paper. 2. Beat milk and lemon juice together before adding egg whites, vanilla extract, vegetable oil, and lemon zest. 3. Now add this into a mixture of gluten free baking flour, salt, sugar and baking powder. 4. Blend thoroughly with an electric mixer for about 2 minutes. 5. Pour this mixture into the muffin cups and fill 3/4 of the cup. 6. Bake in the preheated oven for about 20 minutes or until a toothpick that is inserted in the cake comes out clean. 7. Allow cupcakes to cool before serving.

Lemony Cupcakes Without the Gluten

51

FRENCH REVOLUTION

Cupcakes

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 12 Calories 106 kcal Carbohydrates 16.5 g Cholesterol 11 mg Fat 4.1 g Protein 1.3 g Sodium 125 mg

Ingredients 1 1/4 cups all-purpose flour 2/3 cup milk 1/2 cup yogurt 1/2 cup white sugar 1/2 cup butter, melted 1/2 cup raisins 1/3 cup dark brown sugar 2 tablespoons maple syrup, or more to taste

1 1/2 teaspoons vanilla extract 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon salt

Directions 1. Preheat your oven to 325 degrees F and line muffin cups with wax paper. 2. Combine all the ingredients mentioned above very thoroughly in a bowl until the required smoothness is achieved. 3. Pour this mixture into the muffin cups. 4. Bake in the preheated oven for about 25 minutes or until a toothpick that is inserted in the cake comes out clean. 5. Allow cupcakes to cool before serving.

52

French Revolution Cupcakes

Pumpkin

Cupcakes II

Prep Time: 15 mins Total Time: 1 hr 35 mins Servings per Recipe: 12 Calories 121 kcal Carbohydrates 22.6 g Cholesterol 36 mg Fat 2.2 g Protein 3.2 g Sodium 199 mg

Ingredients 2/3 cup all-purpose flour 2 teaspoons cloves 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 (15 ounce) can pumpkin puree

3/4 cup evaporated milk 3/4 cup white sugar 2 eggs 1 teaspoon vanilla extract

Directions 1. Preheat your oven to 350 degrees F and line muffin cups with wax paper. 2. Whisk pumpkin puree, sugar, evaporated milk, white sugar, vanilla extract and eggs in a bowl until the required smoothness is achieved. 3. In a separate bowl mix cake flour, cornstarch, cloves, baking powder, dry buttermilk powder, baking soda, and salt. 4. Now add this dry mixture into the pumpkin mixture and mix it thoroughly. 5. Pour this mixture into the muffin cups and fill 1/3 of the cup with this mixture. 6. Bake in the preheated oven for about 20 minutes or until a toothpick that is inserted in the cake comes out clean. 7. Allow cupcakes to cool before serving.

Pumpkin Cupcakes II

53

FRUIT

Cupcakes

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 48 Calories 63 kcal Carbohydrates 8.3 g Cholesterol 12 mg Fat 3g Protein 0.9 g Sodium 80 mg

Ingredients 1 (18.25 ounce) package white cake mix 1 cup water 1/3 cup vegetable oil 3 eggs

4 (0.13 ounce) package sweetened fruitflavored drink mix (such as Kool-Aid)

Directions 1. Preheat your oven to 350 degrees F and line muffin cups with wax paper. 2. Combine all the ingredients mentioned above very thoroughly until required form is achieved. 3. Pour this mixture into the muffin cups and fill 2/3 of the cup with this mixture. 4. Bake in the preheated oven for about 15 minutes or until a toothpick that is inserted in the cake comes out clean. 5. Allow cupcakes to cool before serving.

54

Fruit Cupcakes

Easy

Red Velvet Cupcakes

Prep Time: 15 mins Total Time: 1 hr 10 mins Servings per Recipe: 12 Calories 203 kcal Carbohydrates 30.2 g Cholesterol 23 mg Fat 9g Protein 1.8 g Sodium 177 mg

Ingredients 1 package Red Velvet Cake Mix 1 1/4 cups water 1/3 cup vegetable oil 3 large eggs Sprinkles or additional garnishes

1 (16 ounce) container Duncan Hines Creamy Home-Style Cream Cheese Frosting

Directions 1. Preheat your oven to 350 degrees F and line muffin cups with wax paper. 2. Mix all the ingredients mentioned above using an electric mixer at low speed for the first few minutes and at medium speed for two more minutes. 3. Pour this mixture into the muffin cups. 4. Bake in the preheated oven for about 22 minutes or until a toothpick that is inserted in the cake comes out clean. 5. Allow cupcakes to cool before serving.

Easy Red Velvet Cupcakes

55

CHOCOLATE

Cupcakes

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 6 Calories 245 kcal Carbohydrates 41.7 g Cholesterol 17 mg Fat 7.7 g Protein 3.1 g Sodium 114 mg

Ingredients 3/4 cup all-purpose flour 3/4 cup white sugar 3 tablespoons cocoa powder, or more to taste 1/2 teaspoon baking powder 3 tablespoons margarine, softened 3 tablespoons water 1/2 egg

3 1/2 teaspoons vanilla extract 6 milk chocolate candy kisses (such as Hershey's Kisses)

Directions 1. 2. 3. 4. 5. 6.

Preheat your oven to 350 degrees F and line muffin cups with wax paper. Combine baking powder, flour, cocoa powder and sugar in a bowl very thoroughly. Now add this into a mixture of vanilla extract, margarine, egg, and water. Pour this mixture into the muffin cups, filling only half. Also add a candy kiss into the center of each cup. Bake in the preheated oven for about 25 minutes or until a toothpick that is inserted in the cake comes out clean. 7. Allow cupcakes to cool before serving.

56

Chocolate Cupcakes

Cheese

Cake Cups II

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 16 Calories 172 kcal Carbohydrates 14.5 g Cholesterol 54 mg Fat 11.5 g Protein 3.2 g Sodium 110 mg

Ingredients 16 vanilla wafer cookies 2 (8 ounce) packages cream cheese, softened 3/4 cup white sugar 2 eggs

1 teaspoon vanilla extract

Directions 1. Preheat your oven to 350 degrees F and line muffin cups with wax paper. 2. Combine cream cheese, eggs, sugar and vanilla until the required smoothness is achieved. 3. Now pour this mixture into the baking cup after placing a wafer cookie at the bottom. 4. Bake in the preheated oven for about 15 minutes or until a toothpick that is inserted in the cake comes out clean. 5. Allow cupcakes to cool before serving.

Cheese Cake Cups II

57

VANILLA

Cheesecakes II

Prep Time: 15 mins Total Time: 1 hr 35 mins Servings per Recipe: 12 Calories 143 kcal Carbohydrates 15.6 g Cholesterol 36 mg Fat 8.2 g Protein 8.9 g Sodium 89 mg

Ingredients 12 paper baking cups (2-1/2-inch) 12 vanilla wafers 1 (8 ounce) package cream cheese, softened 2 tablespoons sugar 1 tablespoon Argo Corn Starch 1 egg 1/3 cup Karo Light Corn Syrup

1 tablespoon lemon juice 1 teaspoon Spice Islands Pure Vanilla Extract Fresh fruit, jam, pie filling or chocolate curls

Directions 1. Preheat your oven to 350 degrees F and line muffin cups with wax paper. 2. Combine cream cheese, eggs, sugar, corn syrup and lemon juice using an electric mixer at low speed for about 3 minutes or until the required smoothness is achieved. 3. Now pour this in the baking cup after placing a vanilla wafer. 4. Bake in the preheated oven for about 20 minutes or until a toothpick that is inserted in the cake comes out clean. 5. Allow cupcakes to cool before serving.

58

Vanilla Cheesecakes II

Cherry

Cheesecakes Cupcakes II

Prep Time: 15 mins Total Time: 2 hrs Servings per Recipe: 24 Calories 141 kcal Carbohydrates 15.1 g Cholesterol 36 mg Fat 8.1 g Protein 2.2 g Sodium 82 mg

Ingredients 24 vanilla wafer cookies 2 (8 ounce) packages cream cheese, softened 3/4 cup white sugar 2 eggs 2 1/2 tablespoons lemon juice

1 teaspoon vanilla extract 1 (12 ounce) can cherry pie filling

Directions 1. Preheat your oven to 350 degrees F and line muffin cups with wax paper. 2. Combine cream cheese, eggs, sugar, vanilla extract and lemon juice using an electric mixer at low speed for about 3 minutes or until the required smoothness is achieved. 3. Now pour this mixture in the baking cup after placing a vanilla wafer at the bottom, filling 2/3 of the cup. 4. Bake in the preheated oven for about 20 minutes or until a toothpick that is inserted in the cake comes out clean 5. Cool it down and place cherries on every cupcake before serving.

Cherry Cheesecakes Cupcakes II

59

CHOCOLATE

Cupcakes Without the Gluten

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 24 Calories 130 kcal Carbohydrates 23.8 g Cholesterol 35 mg Fat 2.9 g Protein 3g Sodium 235 mg

Ingredients 1 1/2 cups white rice flour 3/4 cup millet flour 1/2 cup unsweetened cocoa powder 1 teaspoon salt 1 teaspoon baking soda 1 tablespoon baking powder 1 teaspoon xanthan gum 4 eggs

1 1/4 cups white sugar 2/3 cup sour cream 1 cup milk 2 teaspoons vanilla extract

Directions 1. Preheat your oven to 350 degrees F and line muffin cups with wax paper. 2. Combine rice flour, xanthan gum, millet flour, cocoa, baking powder, salt and baking soda very thoroughly. 3. Whisk eggs, vanilla, sugar, milk and sour cream together in a separate bowl. 4. Now add the dry mixture with the wet mixture and mix until the required smoothness is achieved. 5. Pour this mixture into the muffin cups. 6. Bake in the preheated oven for about 25 minutes or until a toothpick that is inserted in the cake comes out clean. 7. Allow cupcakes to cool before serving.

60

Chocolate Cupcakes Without the Gluten

Caramel

Vanilla Cake

Prep Time: 15 mins Total Time: 18 mins Servings per Recipe: 1 Calories 524.4 Fat 26.3g Cholesterol 34.1mg Sodium 323.9mg Carbohydrates 69.9g Protein 6.3g

Ingredients 1 3/4 C. flour 1 C. chopped pecans 1 C. lightly packed brown sugar 1 C. oatmeal 1 C. margarine, melted, or use butter

1 1/2 C. caramel ice cream topping 8 C. vanilla ice cream, softened

Directions 1. 2. 3. 4.

Get a bowl, mix: flour, pecans, brown sugar, oatmeal, and margarine. Form a crumbly mix then place everything on a baking sheet. Cook the mix in the oven at 400 degree until the top is browned and crispy. Place everything in a casserole dish then add in 3/4 C. of caramel sauce over everything. 5. Add large dollops of ice cream then place everything in the freezer for 8 hrs. 6. Enjoy.

Caramel Vanilla Cake

61

VANILLA

Snow

Prep Time: 5 mins Total Time: 7 mins Servings per Recipe: 1 Calories 225.1 Fat 1.1g Cholesterol 4.2mg Sodium 15.3mg Carbohydrates 51.9g Protein 1.0g

Ingredients 3 C. loose clean snow 2 tbsps milk 1/4 C. sugar 1 tsp vanilla extract

Directions 1. Get a bowl, combine: snow, milk, sugar, and vanilla. 2. Stir the mix then taste it. Then combine in some more vanilla and sugar until you have sweet and vanilla tasting snow ice cream. 3. Enjoy.

62

Vanilla Snow

Spiced

Ice Cream

Prep Time: 10 mins Total Time: 1 hr 10 mins Servings per Recipe: 8 Calories 367.7 Fat 27.2g Cholesterol 98.3mg Sodium 45.2mg Carbohydrates 29.8g Protein 2.5g

Ingredients 1/2 C. sugar 1/2 C. brown sugar, firmly packed 1/2 tsp ground cinnamon 1/8 tsp ground allspice 2 C. heavy whipping cream

1 1/2 C. half-and-half 1 1/2 tsps vanilla extract

Directions 1. Get a bowl, combine: sugar, brown sugar, cinnamon, and allspice. 2. Stir the mix then combine in the whipping cream, half and half, and vanilla extract and stir everything again evenly. 3. Place everything into a cream maker and freeze it completely. 4. Enjoy.

Spiced Ice Cream

63

OVEN

Ice Cream

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 1 Calories 91.0 Fat 1.9g Cholesterol 7.2mg Sodium 13.5mg Carbohydrates 15.8g Protein 2.1g

Ingredients cooking spray 1 1/2 C. quality ice cream 1 1/2 C. self-raising flour jam, and cream to serve

Directions 1. Set your oven to 400 degrees before doing anything else. 2. Get a muffin tin and coat it with nonstick spray. 3. Place your ice cream in a bowl and soften it with two large wooden spoons then slowly add in your flour and combine everything evenly. 4. Separate the mix between the sections of your muffin tin completely then cook everything in the oven for 13 mins. 5. Top the dish with some jam. Enjoy.

64

Oven Ice Cream

Backroad

Ice Cream Pie

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 6 Calories 230.5 Fat 13.8g Cholesterol 11.6mg Sodium 147.0mg Carbohydrates 25.1g Protein 2.0g

Ingredients 1/3 C. lemonade mix 1/2 C. water 1 pint vanilla ice cream

1 (8 oz.) containers whipped topping 1 graham cracker pie crust

Directions 1. Combine your water and lemonade completely. Then combine in the ice cream and stir everything until it is light and fluffy. 2. Combine in the whipped topping then enter everything into a pie dish and place it in the freezer for 5 hours. 3. Enjoy.

Backroad Ice Cream Pie

65

NO FREEZE

Ice Cream

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 2 Calories 120.8 Fat 0.9g Cholesterol 2.1mg Sodium 8.8mg Carbohydrates 27.9g Protein 1.7g

Ingredients 2 ripe peeled bananas, cut into chunks and frozen 2 -4 tbsps milk or 2 -4 tbsps fruit juice 1 tsp vanilla extract

Directions 1. Add your bananas to the bowl of a food processor and puree them completely then combine in the vanilla extract and the fruit juice and puree the mix again until it has an ice cream like consistency. Then divide the mix between serving bowls. 2. Enjoy.

66

No Freeze Ice Cream

Georgia Style Ice Cream

Prep Time: 2 hrs Total Time: 3 hrs Servings per Recipe: 1 Calories 4047.6 Fat 140.5g Cholesterol 1020.7mg Sodium 1950.8mg Carbohydrates 654.2g Protein 65.7g

Ingredients 6 C. mashed peaches 1 C. sugar 3 eggs 1 1/2 C. sugar 2 tbsps all-purpose flour

1/2 tsp salt 1 quart milk 1 C. whipping cream 1 tbsp vanilla extract

Directions 1. Get a bowl, combine: 1 C. sugar and the peaches. Combine everything evenly then place the mix to the side. 2. Get a 2nd bowl, and whisk your eggs in it with a mixer until everything is frothy. 3. Get a 3rd bowl, combine: salt, flour, and 1.5 C. of sugar. 4. Slowly combine your eggs with the sugar mix and continue whisking everything with the mixer. Then combine in the milk. Place the egg mix into a saucepan and begin to heat it with a low level of heat and stirring for 20 mins. Once the mix is thick, shut the heat, then place the pot in some cold water and stir everything until all the heat is lost. 5. Combine in the vanilla and cream evenly then add in the peaches as well. Place everything into an ice cream maker and freeze it all completely. 6. Place the ice cream in the freezer for 2 more hours after the machine is finished. 7. Enjoy.

Georgia Style Ice Cream

67

BLOOD ORANGE

Float

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 1 Calories 291.8 Fat 8.1g Cholesterol 31.6mg Sodium 91.8mg Carbohydrates 53.8g Protein 3.3g

Ingredients 6 tbsps blood orange juice, fresh 1 tsp orange juice, for rimming 4 tsps white sugar 2 tsps white sugar, white for rimming 2/3-1 C. club soda

1/2 C. vanilla ice cream, large scoop 1 orange slice, garnish

Directions 1. 2. 3. 4.

68

Get a bowl, mix: 6 tbsp of orange juice with 4 tsps of sugar. Pour the mix into chilled glasses then add in the club soda and vanilla ice cream. Add the rest of the orange juice and sugar then add an orange slice as a garnish. Enjoy.

Blood Orange Float

Roasted Coffee

Prep Time: 1 hr

Creamy Ice Cream

Total Time: 1 hr Servings per Recipe: 6 Calories 2929.1 Fat 226.4g Cholesterol 2230.8mg Sodium 478.7mg Carbohydrates 190.3g Protein 45.1g

Ingredients 2 C. heavy cream 2 C. milk 1/2 C. coffee beans, roasted for 10 minutes at 400 degrees f and crushed

8 egg yolks 3/4 C. sugar

Directions 1. 2. 3. 4. 5.

Get the following boiling in a pot: crushed coffee beans, cream, and milk. Shut the heat and let the mix sit for 60 mins. Get a bowl, combine: sugar and egg yolks. Add the cream mix to the egg mix and beat everything together evenly. Place the mix back into the pot and heat it while stirring until it becomes somewhat thick. 6. Run everything through a strainer into an ice cream maker and freeze it. 7. Enjoy.

Roasted Coffee Creamy Ice Cream

69

CREAMY

Maui Ice Cream

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 1 Calories 394.6 Fat 29.6g Cholesterol 108.6mg Sodium 103.9mg Carbohydrates 27.5g Protein 6.8g

Ingredients 4 egg whites 4 tbsps sugar 1 C. pineapple puree

1 C. heavy cream

Directions 1. 2. 3. 4.

Remove the skin from your pineapple. Core it, then chunk it. Place everything in the food processor and puree it completely. Whisk your egg whites until they are frothy then add in the sugar and continue to whisk everything. 5. Add in the pineapple puree and cream to the whites and whisk everything together. 6. Place the mix into an ice maker and freeze it completely. 7. Enjoy.

70

Creamy Maui Ice Cream

Hawaiian

Prep Time: 5 mins

Paletas

Total Time: 5 mins Servings per Recipe: 8 Calories 76.7 Fat 1.0 g Cholesterol 3.7 mg Sodium 14.2 mg Carbohydrates 15.9 g Protein 1.7 g

Ingredients 1 (8 oz.) cartons vanilla yogurt 1 (8 oz.) cans crushed pineapple , undrained 6 oz. frozen pineapple orange juice concentrate , thawed

8 paper, drink C. 8 wooden sticks

Directions 1. In a food processor, add the pineapple, yogurt and juice concentrate and pulse until smooth. 2. Transfer the mixture into the paper cups evenly. 3. Place in the freezer for about 1 hour. 4. Now, insert 1 Popsicle stick into each cup and place in the freezer for about 2 hours. 5. Carefully, remove the popsicles from cups and enjoy.

Hawaiian Paletas

71

PENNSYLVANIA

Paletas

Prep Time: 5 mins Total Time: 3 hrs 5 mins Servings per Recipe: 8 Calories 60.0 Fat 1.1 g Cholesterol 4.2 mg Sodium 15.7 mg Carbohydrates 11.8 g Protein 1.1 g

Ingredients 1 C. milk 3/4 C. grape juice ( not white grape) 1/4 C. sugar

1/4 C. lemon juice

Directions 1. In a bowl, add all the ingredients and beat until well combined and cover with the lids tightly. 2. Transfer the mixture into 8 Tupperware Popsicle molds. 3. Cover each mold with the lid tightly and place in the freezer until set completely. 4. Carefully, remove the popsicles from molds and enjoy.

72

Pennsylvania Paletas

Australian

Prep Time: 10 mins

Hazelnut Pops

Total Time: 10 mins Servings per Recipe: 6 Calories 170.6 Fat 9.3 g Cholesterol 6.1 mg Sodium 36.3 mg Carbohydrates 18.2 g Protein 3.2 g

Ingredients 1/2 C. nutella 1 1/2 C. whole milk popsicle molds

Dixie paper C. popsicle stick

Directions 1. In a bowl, add the milk and Nutella and mix until well combined. 2. Transfer the mixture into Popsicle molds and place in the freezer until set completely. 3. Carefully, remove the popsicles from molds and enjoy.

Australian Hazelnut Pops

73

FLAVORS

of October Pops

Prep Time: 5 mins Total Time: 11 mins Servings per Recipe: 1 Calories 124.7 Fat 3.2 g Cholesterol 10.5 mg Sodium 12.4 mg Carbohydrates 24.7 g Protein 1.5 g

Ingredients 2 1/2 lb. butternut squash 1/2 C. maple syrup 2/3 C. light cream

1/2-3/4 tsp. allspice

Directions 1. 2. 3. 4. 5. 6.

In a pan of the water, add the butternut squash and cook until cooked through. Drain the squash well and transfer into a bowl. With a potato masher, mash the squash until creamy. Add the remaining ingredients and mix until well combined. Transfer the mixture into Popsicle molds evenly. Now, insert 1 Popsicle stick into each mold and place in the freezer for about 6 hours. 7. Carefully, remove the popsicles from molds and enjoy.

74

Flavors of October Pops

Yellow Stone Paletas

Prep Time: 10 mins Total Time: 4 hrs 10 mins Servings per Recipe: 1 Calories 223.6 Fat 8.9 g Cholesterol 34.1 mg Sodium 120.1 mg Carbohydrates 24.7 g Protein 8.0 g

Ingredients 2 C. milk 2 tbsp. sugar 1 tbsp. vanilla

1 small paper C. wooden popsicle sticks

Directions 1. 2. 3. 4.

In a bowl, add the sugar, milk and vanilla and mix until well combined. Transfer the mixture into the paper cups about half way full. Place in the freezer for about 1 hour. Now, insert 1 Popsicle stick into each cup and place in the freezer for about 4 hours. 5. Carefully, remove the popsicles from cups and enjoy.

Yellow Stone Paletas

75

ALABAMA

Porch Paletas

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 6 Calories 72.7 Fat 0.1 g Cholesterol 0.0 mg Sodium 48.5 mg Carbohydrates 18.2 g Protein 0.6 g

Ingredients 3 medium peaches, pitted and 1/4-inch pieces 1/2 C. soy yogurt 1/3 C. sugar 1/3 C. vanilla unsweetened almond milk

1/4 tsp. almond extract 1/8 tsp. fine salt

Directions 1. In a bowl, reserve about 1 C. of the peach pieces. 2. In a food processor, add the remaining peach pieces and all other ingredients and pulse until smooth. 3. Transfer the mixture into Popsicle molds evenly. 4. Now, insert 1 Popsicle stick into each mold and place in the freezer until set completely. 5. Carefully, remove the popsicles from molds and enjoy.

76

Alabama Porch Paletas

Mediterranean

Agave Pops

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 8 Calories 26.5 Fat 0.0 g Cholesterol 0.0 mg Sodium 0.0 mg Carbohydrates 6.2 g Protein 0.4 g

Ingredients 2 C. fresh pitted cherries 2 C. plain unsweteened kefir 2 tbsp. Agave

1 1/2-2 tsp. almond extract

Directions 1. In a food processor, add all the ingredients and pulse until smooth. 2. Transfer the mixture into 8 (3-oz.) Popsicle molds evenly. 3. Now, insert 1 Popsicle stick into each mold and place in the freezer for about 3 hours. 4. Carefully, remove the popsicles from molds and enjoy.

Mediterranean Agave Pops

77

LEMON

Maraschino Paletas

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 4 Calories 108.7 Fat 0.1 g Cholesterol 0.0 mg Sodium 7.3 mg Carbohydrates 27.2 g Protein 0.4 g

Ingredients 2 C. diet lemon-lime soda 1/2 C. orange juice 1 (8 oz.) jars maraschino cherries

Directions 1. 2. 3. 4.

In a bowl, add the orange juice and soda and mix until well combined. Transfer the mixture into Popsicle molds alongside 2-4 cherries into each. Transfer the mixture into Popsicle molds evenly. Now, insert 1 Popsicle stick into each mold and place in the freezer until firm completely. 5. Carefully, remove the popsicles from molds and enjoy.

78

Lemon Maraschino Paletas

Wild Berry Pops

Prep Time: 10 mins Total Time: 10 hrs 10 mins Servings per Recipe: 6 Calories 59.7 Fat 0.2 g Cholesterol 0.0 mg Sodium 0.9 mg Carbohydrates 15.1 g Protein 0.6 g

Ingredients 2 tbsp. lime juice 3 tbsp. organic sugar 1 1/4 C. thawed unsweetened strawberries

1 C. frozen unsweetened pineapple chunks 1 C. frozen unsweetened raspberries

Directions 1. 2. 3. 4. 5.

In a food processor, add all the ingredients in batches and pulse until smooth. Transfer the mixture into 5 paper cups evenly. Now, insert 1 Popsicle stick into each cup. Place in the freezer overnight. Carefully, remove the popsicles from cups and enjoy.

Wild Berry Pops

79

2-INGREDIENT

Coffee Paletas

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 6 Calories 110.7 Fat 2.9 g Cholesterol 11.5 mg Sodium 43.9 mg Carbohydrates 18.8 g Protein 2.7 g

Ingredients 2 C. extra-strong coffee 2/3 C. sweetened condensed milk

Directions 1. In a bowl, add the condensed milk and coffee and mix until well combined. 2. Transfer the mixture into Popsicle molds evenly. 3. Now, insert 1 Popsicle stick into each mold and place in the freezer until set completely. 4. Carefully, remove the popsicles from molds and enjoy.

80

2-Ingredient Coffee Paletas

European

Chocolate Banana Pie

Prep Time: 3 hrs 30 mins Total Time: 6 hrs 30 mins Servings per Recipe: 1 Calories 3817.6 Fat 190.6g Cholesterol 506.1mg Sodium 1928.4mg Carbohydrates 493.1g Protein 58.0g

Ingredients 1 ready-made graham cracker pie crust ( or make your own crust for a pie about 25cm across) 1 (400 ml) cans sweetened condensed milk

3 bananas 300 ml cream cocoa powder, for dusting

Directions 1. Place the Unopened can of condensed milk in a large pan and cover with the water. 2. Bring the water to a boil and reduce the heat and boil the can, covered for about 2 1/2-3 hours. (Keep checking up on it and adding water if necessary.) 3. Remove the can from water and wait a few minutes before opening. (The condensed milk will look like creamy brown caramel.) 4. With a fork, stir the caramel in the can to remove any lumps. 5. Place the caramel into your pie crust and keep aside to cool. 6. Now, refrigerate till cold. 7. Slice the bananas thinly and lay them on top of the toffee filling. 8. Whip the cream and spread it over the banana slices evenly. 9. With a sieve, dust the cocoa powdered on top. 10. Serve in thin slices and serve

European Chocolate Banana Pie

81

5-INGREDIENT

Chocolate Pie

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 8 Calories 473.3 Fat 26.2g Cholesterol 154.0mg Sodium 239.8mg Carbohydrates 59.2g Protein 5.2g

Ingredients 1 C. butter, melted 1/2 C. flour 1/2 C. cocoa powder 2 C. sugar

4 eggs, beaten

Directions 1. Set your oven to 375 degrees F before doing anything else and grease a 10-inch pie plate. 2. In a pan, melt the butter. 3. Add the flour, cocoa and sugar and beat till well combined. 4. Remove from the heat and add the eggs and beat to combine. 5. Beat eggs with fork and mix with cocoa mixture. 6. Place the mixture into the prepared pie plate. 7. Cook in the oven for about 30 minutes.

82

5-Ingredient Chocolate Pie

Jamaican

Creamy Coconut Pie

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 10 Calories 246.3 Fat 14.9g Cholesterol 78.8mg Sodium 118.1mg Carbohydrates 24.2g Protein 4.7g

Ingredients 2 C. milk 1/3 C. melted butter 3/4 C. sugar 1 C. coconut 3 eggs

1/2 C. flour 1 dash salt 2 tsp vanilla

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a 10-inch pie plate. 2. In a bowl, add all the 3. Ingredients and mix till well combined. 4. Place the mixture into the prepared pie plate evenly. 5. Cook in the oven for about 40 minutes.

Jamaican Creamy Coconut Pie

83

OLD-FASHIONED

American Pecan Pie

Prep Time: 10 mins Total Time: 55 mins Servings per Recipe: 6 Calories 653.4 Fat 37.4 Cholesterol 120.0m Sodium 282.6mg Carbohydrates 78.3 Protein 6.9g

Ingredients 3 eggs 1 C. corn syrup 1 tsp vanilla extract 1 1/4 C. pecan halves

2/3 C. sugar 1/3 C. butter (melted) 1 pie crust

Directions 1. 2. 3. 4. 5. 6.

Set your oven to 350 degrees F before doing anything else. In a bowl, add the eggs and beat lightly. Add the corn syrup, sugar, butter and vanilla extract and stir to combine well. Stir in the pecan halves and place the filling into crust. Cover the edges with a piece of the foil and cook in the oven for about 25 minutes. Remove the piece of foil and cook in the oven for about 20 minutes.

84

Old-Fashioned American Pecan Pie

Country

Orange and Rhubarb Pie

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 8 Calories 196.8 Fat 3.0g Cholesterol 7.6mg Sodium 28.4mg Carbohydrates 43.4g Protein 0.6g

Ingredients pastry dough, for double-crust 9-inch pie 1 1/2 C. sugar 2 1/2 tbsp cornstarch 1/4 tsp ground allspice 1/2 tsp orange rind, grated

1/4 C. orange juice 2 tbsp butter 4 C. rhubarb, sliced

Directions 1. Set your oven to 425 degrees F before doing anything else. 2. Place half of the pastry onto a lightly floured surface and roll into 1/8-inch thickness. 3. Place the rolled pastry into a 9-inch pie plate and trim off the excess pastry along edges. 4. With a plastic wrap, cover and refrigerate to chill before using. 5. In a heavy pan, add the sugar, cornstarch and allspice and stir till well combined. 6. Stir in the orange rind, juice and butter on medium heat. 7. Cook, stirring continuously till thickened and bubbly. 8. Stir in the rhubarb and remove from the heat. 9. Place the rhubarb mixture into the prepared pastry shell. 10. Roll remaining pastry into 1/4-inch thickness and cut into 1/2-inch strips. 11. Arrange the strips, lattice fashioned across top of pie. 12. Trim the strips even with edges and fold edges under and flute. 13. Cook in the oven for about 10 minutes. 14. Now, set your oven to 350 degrees and cook for about 30 minutes.

Country Orange and Rhubarb Pie

85

CANADIAN

Blueberry Pie

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 8 Calories 485.2 Fat 19.0 Cholesterol 30.8m Sodium 320.1mg Carbohydrates 75.0 Protein 5.7g

Ingredients 5 C. fresh blueberries 1 tbsp lemon juice 1 (15 oz.) packages refrigerated pie crusts 1 C. sugar 1/2 C. all-purpose flour 1/8 tsp salt

1/2 tsp ground cinnamon 2 tbsp butter 1 large egg, lightly beaten 1 tsp sugar

Directions 1. 2. 3. 4. 5. 6.

Set your oven to 400 degrees F before doing anything else. In a bowl, add the berries and drizzle with the lemon juice and keep aside. In a 9-inch pie plate, place half of the pastry according to package's directions. In a bowl, mix together 1 C. of the sugar, flour, salt and cinnamon. Add the flour mixture into the bowl with the berries and stir to combine. Place the berry mixture into pastry shell and top with the butter in the shape of dots. 7. Unfold the remaining pastry onto a lightly floured surface and with the rolling pin, roll gently to remove creases. 8. Evenly. 9. Seal and crimp the edges. 10. Cut the slits in top of crust to let the steam to escape. 11. Brush the top of the pastry with beaten egg and sprinkle with 1 tsp of the sugar. 12. Cook in the oven for about 35 minutes. 13. Cover the edges with a piece of the foil to prevent over browning, if necessary. 14. Serve with a topping of the vanilla ice cream.

86

Canadian Blueberry Pie