LOL self explanatory title, give us your best dessert recipes here!


Country Apple Dumplins (Breezychas)

INGREDIENTS

* 2 large Granny Smith apples, peeled and cored
* 2 (10 ounce) cans refrigerated crescent roll dough
* 1 cup butter
* 1 1/2 cups white sugar
* 1 teaspoon ground cinnamon
* 1 (12 fluid ounce) can or bottle Mountain Dew ™



DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. Cut each apple into 8 wedges and set aside. Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish.
3. Melt butter in a small saucepan and stir in the sugar and cinnamon. Pour over the apple dumplings. Pour Mountain Dew™ over the dumplings.
4. Bake for 35 to 45 minutes in the preheated oven, or until golden brown.

This message has been edited. Last edited by: BreezyChas,

Chocolate Chip Pumpkin Bread
3 Cups white sugar
1 (15 oz) can pumpkin puree
1 cup vegetable oil
2/3 cups water
4 eggs
3 ½ cups flour
1 tbl spoon cinnamon
1 tbl spoon nutmeg
2 tea spoons baking soda
1 ½ tea spoons salt
1 cup mini chocolate chips

Mix, bake for 1 hr on 350 degrees

The Most Dangerous Cake Recipe in the World!

MINUTE CHOCOLATE MUG CAKE
1 Coffee Mug
4 tablespoons flour(that's plain flour, not self-rising)
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional) Some nuts (optional) Small splash of vanilla

Add dry ingredients to mug, and mix well . Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla, and mix again.

Put your mug in the microwave and cook for 3 minutes on high. The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired. EAT! (this can serve 2 if you want to share!)

And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!

wow.. im going to have to get some cocoa and choco chips.. this sounds soo good!!

Chocolate Lovers' Favorite Cake

Absolutely the best chocolate cake I've ever made!

And I glazed it with this: Chocolate Bundt Cake Glaze

Pink Champagne Cake

This is a very easy to make cake that tastes elegant!
SERVES 16 -20 , 1 cake

Ingredients
• 18 1/4 ounces white cake mix, no pudding, and must be white to taste champagne
• 1/2-3/4 cup champagne, chilled (pink, white, sweet, dry)
Frosting
• 1 cup butter, softened
• 4 cups powdered sugar
• 1/4 cup milk
• 1/4 cup champagne
• 1 tablespoon vanilla
• 5-5 1/2 cups additional powdered sugar
Directions
1.
Use a box of white cake mix (NO pudding) and substitute champagne - 1/2 to 3/4 cup to replace all of the liquid called for in the cake mix. So if the box says 3/4 cup water replace with 3/4 cup champagne. I did use one that had 1 1/4 cups water and replaced with champagne, just depends on the cake mix brand you buy. The kind of champagne/sparkling wine (pink, white, sweet, dry) used will determine the flavor. I usually just buy the cheap pink sparkling stuff in the grocery store, it's sweet and yummy in this!
2.
Tint with red food coloring to a soft pink, use a drop at a time, this stuff will stain, probably take about 3 drops.
3.
Bake cake as instructed on box. I usually make in 9x13-inch pan, but for an elegant layer cake use two 9 round cake pans, a heart pan would be perfect for Valentine's Day!
4.
Creamy champagne frosting:.
5.
Beat 1 cup softened butter for 30 seconds. Gradually add 4 cups powdered sugar.
6.
Beat in 1/4 cup milk, 1/4 cup champagne, and 1 TB vanilla.
7.
Beat in 5-5 1/2 more cups powdered sugar till you can spread it or is consistency you want.
8.
Add red coloring till pink color, again slowly add a drop at a time till color you want. Frost completely cooled cake.
9.
This is excellent served the next day after being refrigerated all night so the flavors can blend!

Easy Lemon Cake

Recipe Prep Time: 20 min
Total Time: 1 hr 25 min
Makes: 16 servings
What You Need!
1 pkg. (2-layer size) lemon cake mix
2 pkg. (3.4 oz. each) JELL-O Lemon Flavor Instant Pudding
1-1/2 cups cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
Make It!

PREPARE and bake cake mix as directed on package for 2 (8- or 9-inch) round cake layers. Cool completely.



BEAT pudding mixes and milk with whisk 2 min. Immediately spread over tops of cake layers.



STACK cake layers. Frost with COOL WHIP. Keep refrigerated.


Variation
Bake cake in 13x9-inch pan; cool. Spread with pudding mixture, then COOL WHIP.
Size-Wise
At 16 servings, this cake is perfect to serve at a party.
Special Extra
Garnish cake with lemon slices and fresh mint leaves.

Pineapple Orange Cake
TIME: Prep: 15 min. Bake: 25 min. + chilling

Ingredients:
1 package (18-1/4 ounces) yellow cake mix
1 can (11 ounces) mandarin oranges, undrained
4 egg whites
1/2 cup unsweetened applesauce
TOPPING:
1 can (20 ounces) crushed pineapple, undrained
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 carton (8 ounces) reduced-fat whipped topping

Directions:
In a large bowl, beat the cake mix, oranges, egg whites and applesauce on low speed for 2 minutes. Pour into a 13-in. x 9-in. baking dish coated with cooking spray.

Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

In a bowl, combine the pineapple and pudding mix. Fold in whipped topping just until blended. Spread over cake. Refrigerate for at least 1 hour before serving. Yield: 15 servings.

Chewy Chocolate-Peanut Butter Bars


INGREDIENTS
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 can (14 oz) Eagle Brand® sweetened condensed milk (not evaporated)
1 cup JIF® Extra Crunchy Peanut Butter
1 teaspoon vanilla
3 egg yolks
1 bag (12 oz) Hershey's® semi-sweet baking chips (2 cups)

DIRECTIONS
1. Heat oven to 350°F. Spray 13x9-inch pan with CRISCO® Original No-Stick Cooking Spray. Cut cookie dough in half crosswise. Cut each section in half lengthwise. Press dough evenly in bottom of pan to form crust.
2. Bake 10 minutes. Meanwhile, in medium bowl, mix condensed milk, peanut butter, vanilla and egg yolks until smooth. Spoon milk mixture evenly over partially baked crust; carefully spread.
3. Bake 20 to 25 minutes longer or until set. Sprinkle with baking chips; let stand 3 minutes to soften. Spread evenly over top. Cool completely, about 1 hour 30 minutes. Refrigerate until set, about 30 minutes. For bars, cut into 6 rows by 6 rows.