Love pizza as much as dessert? Combine the two in this cookie pizza made using Pillsbury refrigerated sugar cookie and topped with peanut butter, candy corn and raisins - perfect for Halloween!
Spoonfuls of fresh berries with creamy pudding. Airy cake spiked with orange. And a delightful surprise of chocolate. If this is what twisted tastes like, bring it on.
Fancy frosted cupcakes, be warned. The contender is back. Sweet fruit bakes on the bottom of lemon cake for a new mini-take on a classic crowd-pleaser.
Check out the secret ingredient that, along with the ripe bananas, makes for a super-moist cake (hint: it's a sandwich fave). Plus, this version can fit your healthy eating plan.
I hate to admit it but I am new to this wonderful world of s’mores. It’s not that we don’t have marshmallows and graham crackers in the Philippines, but when one would say “graham crackers”, I would immediately think about Filipino’s refrigerator cake.
We love the flavor pairing of these early spring favorites in Strawberry-Rhubarb Tartlets. We used a 2 1/2- x 3-inch fluted rectangular cookie cutter to cut the dough for these adorable tarts. You can also cut them by hand or use a round cutter. Serve for breakfast, dessert, or as a sweet snack.
Double the chocolate in this tart recipe. Chocolate crust and chocolate filling make this easy dessert rich with flavor. Work carefully to get an even layer of crust in the muffin tins.
When life gives you lemons, make cupcakes. These treats are all about the citrus zing: Moist lemon cake is topped with sweet cream cheese frosting with a tangy zest.
This Black Forest Stuffed Cupcakes recipe contains cool whip whipped topping, philadelphia cream cheese, cherry pie filling, sugar, chocolate cake mix and more.
Neufchatel, vanilla pudding and Cool Whip combine for airy layers of yumminess along with moist pound cake and juicy strawberries. See how easy it is to make in our video.
