AIR FRYER HOMEMADE POP-TARTSCategoriesRecipes
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AIR FRYER HOMEMADE POP-TARTS

Servings 10

PREP TIME 30 mins

COOK TIME 10 mins

TOTAL TIME 40 mins

INGREDIENTS  

  • All-purpose flour for dusting optional
  • 14.1 ounce package of refrigerated pie crusts contains two pie crusts
  • 10-12 tbsp cherry pie filling
  • Water
  • 1½ cups powdered sugar
  • 2-3 tbsp whole milk
  • 1 tbsp lemon juice ½ a lemon
  • Sprinkles optional garnish

INSTRUCTIONS 

  • Lightly flour a hard surface with the all-purpose flour and then roll out and flatten your pie crusts to a ¼ inch thickness using a rolling pin.
  • Use a knife or pizza cutter to cut even 3 inch by 4 inch sized rectangles out of the dough. If there’s leftover dough, combine the dough and roll it out again to create as many rectangles as possible.
  • Fill half of the rectangles with ½ – 1 Tablespoonful of cherry pie filling.
  • Use a pastry brush to wet the edges of each rectangle containing the filling with water.
  • Place the empty rectangles atop the rectangles with cherry filling, lining up the edges.
  • Press down on the edges of each pop tart with the tip of a fork to seal them.
  • Spray the tops of the pop tarts with cooking spray and then use a knife to create 2-3 slits on the tops of all the pop tarts.
  • Cook in the air fryer at 350 degrees Fahrenheit for 7-8 minutes or until lightly browned along the edges. You will need to do multiple batches.
  • Once the pop tarts are done cooking, set them aside to cool.
  • In the meantime, whisk the powdered sugar, whole milk, and lemon juice in a medium bowl until smooth.
  • Drizzle the glaze over the cooled pop tarts, top with sprinkles, optional, and then plate and serve cool.
Easter SnickerdoodlesCategoriesRecipes
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Easter Snickerdoodles

Makes: 12

Prep time: 20 min

Cook time: 10 min

Ingredients

Dough

1 cup (140 grams) all-purpose flour 

½ teaspoon Club House Cream of Tartar 

½ teaspoon table salt

1 teaspoon Club House Ground Cinnamon

½ teaspoon baking soda

⅔ cup (130 grams) light brown sugar

6 tablespoons (84 grams) unsalted butter, softened

2 tablespoons vegetable oil

1 egg yolk

Cinnamon coating

2 tablespoons granulated sugar 

1 teaspoon Club House Ground Cinnamon 

Royal icing

4 cups (480 g) icing sugar 

3 tablespoons meringue powder

5 to 8 tablespoons water 

Club House Yellow food colouring

Club House Red food colouring

Club House Green food colouring 

Club House Blue food colouring

Preparation

1. Preheat the oven to 375°F (190°C). Line two baking trays with parchment paper. 

2. Whisk together the flour, cinnamon, cream of tartar, baking soda, and table salt. Set aside. Cream the light brown sugar and butter together with an electric hand mixer on high until mixture turns pale and no large spots of butter remain, about 1 minute.

3. Beat oil and egg yolk into the sugar and butter until just incorporated, about 30 seconds. Any longer and the cookies’ texture could become cakey. Add flour mixture to the sugar and butter mixture and beat on low, stopping as soon as no dry spots remain. 

You should be able to roll a piece of dough easily into a ball without it sticking to your hands. Adjust with 1 to 2 tablespoons of water if it seems to dry, or 1 to 2 tablespoons of flour if it’s sticking. 

4. To make the cinnamon coating: Whisk the sugar and cinnamon together in a small bowl. 

5. Roll 2 tablespoons of dough into a ball and toss in the cinnamon mixture. Place on a baking tray and repeat with the rest of the dough, leaving at least 2 inches of space between each cookie with no more than 6 cookies on each baking tray so they have room to spread. 

6. Use the bottom of a glass or jar to flatten the balls slightly into ½-inch-thick rounds. 

Bake on the middle oven rack until the edges of the cookies are just starting to turn golden brown and the middles are puffy but still look a little underbaked (this is key to the cookies’ chewy texture), about 7 to 10 minutes. Rotate halfway through baking. 

7. When the cookies are done, remove the tray from the oven and lift one side up about 4 inches, then let it drop. This will flatten the centre of the cookies and create a level surface for decorating. Repeat with the other side of the baking tray, and then again with the second tray. Let the cookies cool for at least 10 minutes before trying to move them; otherwise, they’ll fall apart. 

9. To make the royal icing: Sift the icing sugar if clumpy and beat it with the meringue powder, and 5 tablespoons of water with electric hand beaters on low until everything is incorporated, about 1 minute. Turn beaters to high and continue beating for 1 minute more. Test the consistency of your icing by lifting a bit out with a spoon and dripping it back down into the bowl. It should take the drip 5 to 10 seconds to settle back into the icing and disappear. If it takes less time, your icing is too thin and you need to add more icing sugar. Any more time and it’s too thick, so adjust with a little water — a teaspoon at a time. 

10. Transfer ¼ cup icing into a small bowl and colour it orange with red and yellow food colouring until you get the desired colour. Transfer ¼ cup icing to another small bowl and colour it dark purple with blue, red, and green food colouring, adjusting to the desired colour. Set a damp paper towel over each of the small bowls so the icing doesn’t form a crust. Dye the remaining icing yellow using 1 drop of red food colouring and enough yellow until you get the desired colour. 

11. Fit a piping bag with a #10 tip and fill it with the yellow icing. Pipe a circle around the outside of a cookie, then fill the centre in. Repeat with the rest of the cookies. Fit 2 piping bags with #4 tips and fill the first bag with orange icing and the second bag with purple icing. Pipe beaks, feet, and eyes onto the cookies. 

12. Let the icing dry at least 30 minutes before serving, and 6–8 hours to completely set and harden. 

No-Bake-Chocolate-Eclair-CakeCategoriesRecipes
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NO BAKE ECLAIR CAKE

yield: 15 SERVINGS 

prep time: 15 MINUTES

 chill time: 6 HOURS

total time: 6 HOURS 15 MINUTES

INGREDIENTS

  • 2 (3.4 oz) packages vanilla instant pudding mix
  • 3 cups milk
  • 1 (8 oz) tub whipped topping, thawed
  • 1 (16 oz) box graham crackers
  • 1 tub chocolate frosting

INSTRUCTIONS

  1. Mix instant pudding and milk together in a large bowl.
  3. Fold in whipped topping, mixing until well combined. Set aside.
  5. Place a layer of graham crackers in the bottom of a 9 x 13 dish, breaking as needed to cover the entire bottom with a single layer.
  7. Spoon ½ the pudding mixture over the graham crackers and gently spread into an even layer. Top with another layer of graham crackers and then the remainder of the pudding mixture.
  9. Add a 3rd and final layer of graham crackers.
  10. Cover with plastic wrap and refrigerate for at least 30 minutes.
  12. Uncover frosting and remove foil wrap. Microwave for 25 seconds to make the frosting easier to spread. Stir well.
  14. Remove cake from refrigerator and pour over cake and spread into an even layer.
  16. Replace the plastic wrap and refrigerate overnight, or for at least 6 hours. (The longer you give the graham crackers to soften up the better.)

Easy-Unicorn-CookiesCategoriesRecipes
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EASY UNICORN COOKIES

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes 

Servings: 24

Ingredients

  • 1 box white cake mix
  • 2 Eggs
  • ⅓ cup cooking oil
  • Food dye We used neon pink, neon purple, and neon blue.
  • Unicorn sprinkle mix We used Wiltons unicorn sprinkles

Instructions

Prep

  • Preheat oven to 350F. Line cookie sheet with parchment paper and set aside.

Make cookie dough

  • In a large mixing bowl, combine the dry cake mix, eggs, and oil and mixwell.
  • Split the cake mix cookie dough into 3 bowls.
  • Then, add pink dye to one bowl, purple to another, and blue to the last one.
  • Mix each bowl and dough until the dye is fully incorporated.

Bake

  • Using an ice cream scoop or spoon, form tablespoon-sized balls of dough onto your lined baking sheet, 2 inches apart.
  • Top cookie dough balls with unicorn-colored sprinkles.
  • Bake for 10-12 minutes.
  • Remove from oven and let cool 3-4 minutes before transferring to a cooling rack.
  • Serve and enjoy!
Showing 81 of 544 media items Load more UPLOADING 1 / 1 – cinnamon-roll-poke-cake.jpg ATTACHMENT DETAILS cinnamon-roll-poke-cakeCategoriesRecipes
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Cinnamon Roll Poke Cake

PREP TIME 10 mins

COOK TIME 20 mins

COOL TIME 20 mins

TOTAL TIME 50 mins

INGREDIENTS  

For the Cake

  • 1 box white cake mix 

For the Filling

  • 5 tablespoons butter
  • ½ cup light brown sugar packed
  • 3 teaspoons ground cinnamon
  • 2½ teaspoons clear vanilla extract
  • 14 ounce can sweetened condensed milk

For the Frosting

  • 8 ounce bar cream cheese softened
  • ½ cup butter softened
  • 2 teaspoons clear vanilla flavoring 
  • 2 ½ cups powdered sugar
  • 2 teaspoons half and half

INSTRUCTIONS 

  • Preheat the oven to 350*. Spray a 9×13 baking dish with baking spray.
  • Prepare the vanilla cake as directed on the cake box.
  • Some white cake box recipes give the option of 2-3 eggs using the whole egg or only the egg whites. Either works for this recipe, so it’s personal preference.
  • These box cakes are almost always done baking several minutes before the suggested bake times on the back of the box so keep an eye on them in the oven! After baking, allow the cake to cool until it is still just slightly warm to the touch.
  • Using the end handle of a silicone spoon or spatula or a wooden handled spatula, poke holes in the cake. Spread the holes approximately a ½ inch apart. I prefer using the end of a silicone spatula and poking holes while the cake is still just slightly warm, the cake slips right off the spatula and doesn’t cause any surface cake rips.
  • In a heat safe bowl, add the 5 tablespoons of butter, light brown sugar, ground cinnamon, vanilla extract and sweetened condensed milk. Whisk until all the ingredients are combined.
  • Place the bowl in the microwave and heat on high for 1 min, remove and stir. Heat for another minute and stir. Stir and make sure all brown sugar clumps have been removed. Return to the microwave for 30 second increments until all lumps are removed.
  • Carefully ladle the butter mixture evenly over the top of the cake slowly.
  • Using a stand mixer, or a handheld mixer and a medium size mixing bowl, on medium to medium-high speed, cream the butter and cream cheese together. Scrape down the sides of the mixing bowl until fully incorporated.
  • Reduce the mixer speed to low, add the clear vanilla flavoring, half and half and the powdered sugar a ½ cup at a time. Don’t rush this process. Return the mixer speed to medium and continue mixing until the frosting is smooth and slightly fluffy.
  • Spoon all of the frosting onto the cake and smooth it out evenly with a silicone spatula or an offset frosting knife. Cake is ready to serve immediately or is also delicious chilled with some ice cream.
easter-egg-tiffinCategoriesRecipes
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Easter Egg Tiffin

MAKES:36 servings

PREP TIME:0 hours 35 mins

COOK TIME:0 hours 30 mins

TOTAL TIME:1 hour 5 mins

Ingredients

115 g unsalted butter, plus extra to grease

100 g pecans

397 g tin condensed milk

150 ml whole milk

425 g light brown soft sugar

1 tsp. vanilla bean paste

1/2 tsp. flaked sea salt

150 g dark chocolate (70% cocoa solids), chopped

Directions

  • Preheat oven to 180°C (160°C fan) mark 4 and lightly grease and line a 20.5cm square tin with baking parchment. Spread the pecans out on a separate baking tray and toast in the oven for 8min, or until golden and fragrant. Set aside to cool.
  • Mix the condensed milk, whole milk, sugar, butter and vanilla in a large pan over medium heat, stirring occasionally, until the sugar dissolves. Turn up the heat a little and bubble, stirring constantly, until the mixture reaches 113-115˚C on a sugar thermometer – about 15min.
  • Set pan aside for 5min. Meanwhile roughly chop the pecans.
  • Add the salt to the pan and beat using a handheld electric whisk on medium speed for 5-6min, or until the mixture has thickened and is starting to come away from the sides of the pan. Alternatively, beat with a wooden spoon for 8-10min.
  • Stir in the chopped pecans. Scrape mixture into the lined tin, spreading to level. Leave to cool completely at room temperature, or in the fridge. 
  • Melt the chocolate in a heatproof bowl set over a pan of barely simmering water. Meanwhile transfer the fudge to a board and trim the edges to neaten. Cut into 36 squares, each roughly 3 x 3cm.
  • Line a baking sheet with baking parchment. Dip each square into the melted chocolate to 1/2 coat. Leave to set on the lined sheet at room temperature, or chill briefly if needed. Serve.

Easter-Dirt-CakeCategoriesRecipes
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Easter Dirt Cake

Servings: 12 servings 

Time: 4 hrs 30 mins

Ingredients

  • 19.1 oz Oreos regular stuffed, crushed and divided
  • 8 oz cream cheese softened
  • 8 Tbsp salted butter softened
  • 1 cup powdered sugar aka icing sugar or confectioners sugar
  • 1 tsp vanilla extract
  • 8 oz Cool Whip thawed
  • 6.8 oz instant vanilla pudding 2 – 3.4 oz boxes
  • 3 cups milk cold

Topping

  • 1/2 cup shredded coconut
  • 15 drops green food coloring or to desired color
  • 9 Bunny Peeps 9-12 peeps
  • 20-25 mini candy eggs Cadbury, M&M, or Hershey’s eggs

Instructions

  • Add Oreos (filling included) to a food processor and blend until they reach a fine crumb. You can also place them in a large zip-top bag and crush them with a rolling pin.
  • Set aside 1/3 (around 9-10 cookies worth) of the Oreo mixture for the top of the cake. Press the remaining Oreo crumbs evenly into the bottom of a 13×9 pan.
  • With a hand mixer, combine the butter and cream cheese, beating until smooth and creamy, about 25-45 seconds.
  • Add the powdered sugar and vanilla extract, mixing to combine on low speed.
  • Fold the cool whip into the cream cheese mixture with a rubber spatula.
  • In a separate bowl, whisk together the milk and instant vanilla pudding until smooth and the mixture begins to slightly thicken. Allow the mixture to set in the refrigerator for about 10 minutes.
  • Fold the cream cheese mixture into the pudding mixture.
  • Pour over the Oreo crust, spreading gently to evenly distribute.
  • Add the remaining Oreo crumbs evenly on top of the dessert.
  • Cover and refrigerate for at minimum 4 hours or overnight.
  • For the topping, mix the shredded coconut with green food coloring to create “grass”. Sprinkle on top of cake.
  • Gently place the Peeps on top of the cake, pressing down slightly to make sure they stick up right.
  • Scatter chocolate eggs near the peeps and throughout any empty spaces.

Expert Tips & FAQs

  • Pop the dessert into the freezer for about an hour before serving for nice clean slices.
  • Switch up the flavor of the pudding to your liking. Chocolate, white chocolate, cheesecake, and even butterscotch pudding are all great options. Sugar-free instant pudding will work just fine as well in this cake.
  • It is truly up to you on how thick you’d like the crust and the top coat of Oreo crumbs to be. There is no wrong way, so eyeball it to your liking. We have made the layers both thin and thick, and it’s delicious either way! The only thing to note is that you’ll want the crust to be a bit thicker than the top coat so the base is fairly sturdy when removing a slice from the pan.
Jello-Poke-CakeCategoriesRecipes
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Lime Poke Cake

Ingredients:

  • 1 box white cake mix
  • 4 large egg whites, room temperature
  • ½ cup vegetable or canola oil
  • 1 cup buttermilk
  • ½ cup cold water
  • 1 small box (3.4 oz) lime gelatin (any flavor will work)
  • 1 cup boiling water

Frosting

  • 1 (8 oz.) tub whipped topping, thawed
  • 1 small box (3.5 oz) instant vanilla pudding mix

Toppings

  • Additional whipped topping
  • Sprinkles
  • Fresh limes

DIRECTIONS:

First, preheat oven to 350 degrees and coat a 13×9 baking dish with non-stick cooking spray.

Combine cake mix, eggs, water, and oil until smooth.

Spread evenly into baking dish, bake for about 25 minutes or until a toothpick inserted in the center comes out clean.

Remove from oven and let cool for 15 minutes. Combine gelatin and boiling water and stir about 2 minutes until dissolved, add cold water.

Using a wooden skewer or large fork, poke holes into cake about every ½ inch.  Carefully pour gelatin over the cake.

Place in refrigerator at least 3 hours or overnight. 

Now, it is time to make the frosting. 

In a mixing bowl, combine whipped topping with pudding mix until completely smooth. Spread over cake.

Store in refrigerator until ready to serve. Serve with sprinkles or fresh limes

If you have leftovers, store in refrigerator covered with plastic wrap.

Almond flour CrepesCategoriesRecipes
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Almond Flour Crepes

Prep Time 15 mins

Cook Time 23 mins

Resting time 1 hr

Total Time 1 hr 38 mins

Grain Free Low Carb Crepe Batter

INGREDIENTS 

INSTRUCTIONS 

Make The Crepe Batter

  • Mix all ingredients in a blender to form the batter. Let it rest for at least 1 hour to thicken.
  • Pre-heat your pan and pour a little less than 1/4 cup batter into the heated pan. I use a 10″ non stick ceramic skillet.  It’s important to have the right heat, I usually set the stove knob between 3 and 4 when cooking crepes. 
  • As you pour, quickly tilt the pan in all directions to spread a thin layer of batter across the bottom. 
  • Cook about one to two minutes until the edges start browning, flip and cook for another 20 seconds.
  • After you’re done stacking crepes, cover them with a plastic wrap or clean towel to seal the moisture.
  • The longer they stay covered the softer and more flexible they get.
Banana Upside Down CakeCategoriesRecipes
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Banana Upside Down Cake

Prep Time: 25 minutes

Cook Time: 60 minutes

Category: Dessert

Method: Oven

Ingredients

  • 2/3 cup packed brown sugar
  • 4.5 tablespoons unsalted butter, cut into pieces
  • About 3 bananas sliced into 1/4–1/3 inch rounds

For the cake batter:

  • 1/3 cup unsalted butter-softened
  • ¾ cup granulated sugar
  • 1 ½ teaspoon vanilla extract
  • 1/3 cup plain Greek yogurt or sour cream
  • 2 large eggs
  • 2 overripe bananas-mashed (about 1 cup)
  • 1 cup all-purpose flour
  • ¾ cup whole wheat flour
  • 1 ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • dash of salt
  • ½ teaspoon ground cinnamon

For Caramel Glaze:

  • 1/4 cup brown sugar
  • 1/4 cup heavy cream
  • 4 Tablespoons unsalted butter
  • ¼ teaspoon salt

Instructions

  1. Preheat the oven to 350 F. Grease 8 x 8 x 2 inch square cake pan or 9 x 2 inch round cake pan. The pan must be 8 cups volume (cake will overflow 8 x 8 x 1 1/2 inch square pan, it has only 6 cup volume)
  2. Spread 2/3 cup brown sugar on the bottom of the pan and scattered pieces of butter (4.5 Tbsp).
  3. Place the pan in the oven for 5-7 minutes (until butter has melted).
  4. Remove from the oven and stir butter and sugar and spread evenly on the bottom.
  5. Arrange sliced bananas to cover the bottom. Set Aside.
  6. To make the batter in a bowl stir together dry ingredients ( flour, whole wheat flour, baking powder, baking soda, cinnamon and salt), set aside.
  7. In a large bowl cream 1/3 cup butter and ¾ cup sugar. Add eggs and vanilla and mix to combine. Add Greek yogurt and mashed bananas and mix to combine.
  8. Turn your mixer on low and add dry ingredients mixture. Mix just to combine.
  9. Pour the batter over bananas, smooth the top and bake.
  10. Bake 30 minutes at 350 F, then reduce the heat to 325 F and bake for additional 25-35 minutes until the toothpick inserted in the center comes out completely clean.
  11. Let it cool in the pan completely, or at least until the bottom is barely warm before inverting on the plate.
  12. Use a knife to loosen the edges from the pan, place a plate upside-down on top of the pan, then invert cake.

To make caramel glaze:

  1. In a saucepan combine butter, brown sugar, heavy cream and salt and bring to boil over medium heat stirring constantly.
  2. Simmer for 2-3 minutes, remove from heat and let it sit for 1-2 minutes.
  3. Pour 2/3 of the glaze over the banana layer.
  4. Reserve leftovers of the caramel glaze for serving.
  5. The glaze thickens as it cools and pale in colors!!!
  6. When serving reheat the leftovers of the glaze and drizzle on each slice.
  7. Sprinkle with toasted chopped pecans if desired.
  8. You can also top each slice with a scoop of vanilla ice cream or whipped cream.