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I have made this cake twice in just a two-week time span, both for two groups of people. The first time I made it we were camping with family and friends and I was in charge of dessert. I actually made two desserts that night but I’ll tell you about the second one another time. Everyone loved this dish, it went fast! The second time was for a friend that works with my husband. I had a very nice message from Greg that it was enjoyed by all and an empty dish came home. so you don’t only have my thoughts, but many others!

1 package chocolate cake mix – I used devils food cake mix
1 jar (17 ounces)butterscotch – caramel ice cream topping, I used only caramel sauce
1 carton (12 ounces) frozen whipped topping, thawed
3 health bars, chopped – can also the toffee bits found in the baking aisle.

Prepare and bake the cake according to the package directions using a greased 9 x 13 baking dish. Cool on a wire rack.
Using the handle of a wooden spoon or just a fork, poke holes in the cake. Pour 3/4 cup of caramel (or a little moreūüėČ) over the top of the cake letting it soak into the cake. Top with whipped topping and sprinkle with candy bits. Refrigerate for at least two hours before serving.



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I came across this single serving microwave cake on Pinterest and I had my doubts, BUT Robby really loved this sweet dessert. One of his all-time favorite things are cinnamon rolls but having those belly issues lately that I have mentioned, has changed his diet to a gluten free one for now. As you can imagine this has been a roller coaster for me trying to meet all of his restrictive needs but that’s why I am so thrilled he loves this as I can make it in under five minutes and he gets all of his favorite flavors! Win, win!

NOTE Рthe recipe I found called for this to bake in the microwave for one minute but my cake took over one minute thirty seconds. So depending on your microwave, times may vary.

1 scoop vanilla protein powder (use the scoop that comes in the powder)
1/2 teaspoon baking powder
1 Tablespoon coconut flour
1/2 teaspoon cinnamon
1 Tablespoon granulated sugar
1 large egg
1/4 cup unsweetened almond milk
1/4 teaspoon vanilla
1 teaspoon granulated sugar for the top
1/2 teaspoon cinnamon for the top

1 Tablespoon butter or coconut butter, melted
1/2 teaspoon almond milk
Pinch of cinnamon

Grease a microwave safe bowl with cooking spray. Add the protein powder, baking powder, coconut flour, cinnamon and 1 Tablespoon of sugar. Mix well. Add the egg and mix into the dry mixture. Add the milk and vanilla mixing well. Batter will be thick, add a slight amount more milk if needed. Mix together the sugar and cinnamon for the top and sprinkle over the batter. Microwave between 1-2 minutes until the middle is cooked through, you will see the edges slightly pull away from the bowl. Mix the glaze together and drizzle over the top of the cake.



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I don’t know about you, but I feel like this year is already flying by! It’s almost May! I don’t know where the time goes. Easter was just a short time ago and Mother’s Day is just around the corner. I made this sheet cake for Easter and shared it with a couple of my neighbors as it definitely made more than we could eat. I also made another dessert for my Easter table. But, if you are hosting Mother’s Day this cake would certainly make a nice addition to your menu. It’s easy to make, large enough for a crowd, and sweet, but not over the top sweet.

2 cups all purpose flour
2 cups sugar
2 large eggs
1 cup chopped nuts (I used pecans)
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1 can (20 ounces) crushed pineapple, not drained

1 (8 ounce) cream cheese, softened
1/2 cup butter, softened
3 3/4 cup confectioners sugar
1 teaspoon vanilla extract
1/2 cup chopped nuts

Preheat oven to 350 degrees.  In a large bowl combine cake ingredients, beat until smooth. Pour into a 9 x 13 greased baking dish. Bake for 35 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
Combine the cream cheese, butter, confectioners sugar and vanilla until smooth.  Spread over cooled cake and sprinkle with nuts.



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It’s Girl Scout cookie time and almost St. Patrick’s day so this dessert could not happen at a better time! This dessert has a lot going on but it’s well worth the time, and it’s a show stopper! The mint brownie on the bottom, mint cream cheese layer and more chocolate on the top! Don’t worry if you can’t find the thin mint Girl Scout cookies, Keebler makes them and you can find them in the cookie aisle of your grocery store. Also, same with the Girl Scout brownie mix substitute, a regular brownie mix!

1 Pillsbury thin mint brownie mix
1 (8 ounce) cream cheese, softened
1/2 cup powdered sugar
3/4 teaspoon mint extract
1/2 teaspoon vanilla extract
1 (8 ounce) container Cool Whip, thawed and divided
Green gel food coloring
21 thin mint cookies
1/2 cup chocolate chips
1/4 cup heavy whipping cream
Green sprinkles

Preheat oven to 350 degrees. Line an 8 inch spring form pan with parchment paper, spray the sides with non-stick spray. Mix the brownie batter according to the package directions. Spread the mix on the bottom of the prepared pan. Bake for 30-32 minutes. Remove from oven and cool completely. Unlatch the pan and run a knife around the edges. Flip the brownie over and remove the parchment paper. Place the brownie back in the bottom of the pan and latch the sides again. Beat the cream cheese and sugar until creamy, add the mint and vanilla extracts, beating again. Fold in two cups of Cool Whip and gently add the green gel color until you get the desired color.  Chop 15 thin mint cookies and gently stir into the cream cheese batter. Spread the cream cheese mixture over the cooled brownie. Refrigerate for at least one hour before removing the sides of the pan. Place the chocolate chips and heavy whipping cream in a microwave safe bowl. Micro for 30 seconds. Stir until melted and creamy. Let cool for a couple minutes before spreading evenly over the top of the cheesecake. Cut the remaining cookies in half and place them evenly around the top,of the cheesecake edge. Place the remaining Cool Whip in a Ziploc bag cutting a small hole in the corner of the bag and pipe the Cool Whip in between the cookies. Top with sprinkles.


This recipe comes from www.insidebrucrewlife.com

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Although I cook a wide variety of food I am always on the look out for a healthier version of whatever I am making. I try to keep a happy balance, some weeks are easier than others! I came across this recipe from Jillian Michaels who is a lifestyle, workout professional. I had all the ingredients on hand so I thought I would gave it a try. I will say although she has this recipe titled as a brownie, for us it was definitely more of a cake! Both Jim and I did like these and it is a great alternative if you are looking to eat healthier. I think I enjoyed them the most, but Jim and Robby wanted to add some frosting to the top! You win some and lose some, I guess!

2/3 cup of honey
1/3 cup of unsweetened cocoa powder (I used special dark)
1/2 cup whole wheat flour
1/4 teaspoon baking powder
1/4 teaspoon baking Sosa
1/4 teaspoon salt
1/2 cup unsweetened applesauce
2 Tablespoons vegetable oil
1 egg
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Microwave honey in a glass measuring cup for one minute. Whisk cocoa powder into warm honey and set aside.  In a small bowl whisk together flour, baking powder, baking Sosa and salt.  In a large bowl whisk together applesauce, oil, egg and vanilla.
Whisk the honey and cocoa mixture into the applesauce mixture.  Add the dry ingredients and whisk until smooth. Pour into a 8 x 8 baking dish that had been sprayed with non-stick spray.
Bake for 25-30 minutes. Remove from oven and let cool before cutting.


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