Buttermilk Brownies

If you like rich and fudgy brownies with lots of frosting, then this recipe is for you.  These brownies are soft and chewy and the thick and creamy frosting is the perfect topping.  

I normally wouldn't think about brownies when it comes to Christmas treats, but hey, I guess if you add some pretty festive sprinkles, it'll turn anything into a Holiday recipe.  Plus, I never turn down chocolate. 

These brownies are delicious!

You might also like:

Rocky Road Brownies

Almond Joy Magic Cookie Bars

Andes Mint Brownies

Christmas Gooey Butter Cookies

Buttermilk Brownies

(Printable Recipe)

1/2 c. unsalted butter

1/4 c. unsweetened cocoa powder

1/2 c. vegetable oil

2 c. sugar

2 large eggs

1/4 c. buttermilk

1 tsp. vanilla extract

2 c. all-purpose flour

1 tsp. baking soda

1/2 tsp. kosher salt

1 c. semi-sweet chocolate chips

Preheat oven to 400 degrees.  Line a 9x13-inch baking pan with parchment paper; set aside.  For the brownies, in a small saucepan, over medium heat, combine the butter, cocoa powder and vegetable oil.  Melt butter and bring to a boil and then remove from heat.  In a large mixing bowl, combine the sugar, eggs, buttermilk and vanilla.  Slowly whisk in the melted butter mixture.  Add in flour, baking soda and salt and stir until just combined.  Fold in the chocolate chips.  Pour into prepared baking dish and bake for 19-20 minutes.  Remove from oven and allow to cool while you make the frosting.  

Buttermilk Frosting:

1/2 c. unsalted butter

1/2 c. buttermilk

1/4 c. unsweetened cocoa powder

1 tsp. vanilla

4 c. powdered sugar

In a small saucepan, combine the butter, buttermilk and cocoa powder.  Melt butter and bring to a boil.  Remove from heat.  In a medium mixing bowl, add the powdered sugar.  Pour the melted butter mixture over the powdered sugar and add the vanilla.  Whisk together until combined and pour over slightly cooled brownies.  Spread out evenly.  Refrigerate for at least two hours, until set.  Cut and enjoy. 

adapted from: Shugary Sweets

No-Churn Peppermint Ice Cream

 

I was at the grocery store the other day and when I went down one of the aisles, I was hit with an overwhelming peppermint scent.  It suddenly gave me a craving for peppermint ice cream.  It's been a long time since I've bought peppermint ice cream and I had to have some. . . but the store didn't have any. Soooooo, I made my own and it turned out SO DANG GOOD! It's probably even better than store-bought.  

It's so easy to make.  All you do is whip some heavy creamy with flavorings and then add in a can of sweetened condensed milk and crushed peppermint candy canes.  Fold it all together and allow to freeze until firm.  The easiest homemade ice cream.  

I've made several versions of this no-churn ice cream and it never disappoints.  It turns out thick and pillowy and creamy and it's so easy to make.  The key with this peppermint ice cream is to not go overboard with the peppermint extract.  A little goes a looooong way and you don't want your ice cream tasting like toothpaste.  Also, make sure and crush your candy canes well enough, so you don't have huge crunchy pieces in your creamy ice cream.  A little crunch is good, but not too much.  

You can also make this ice cream using a tub of whipped topping instead of the whipped heavy cream, but I prefer the texture of the whipped heavy cream slightly more.  

You  might also like:

No-Churn Strawberry Ice Cream

Three-Ingredient Peach Sherbet 

Burnt Almond Fudge Ice Cream

Candy Cane Kiss Sugar Cookie Bars

Candy Cane Marshmallow Fudge

No-Churn Peppermint Ice Cream

From: Jenn@eatcakefordinner

(Printable Recipe)

2 c. heavy whipping cream, cold

1/4 tsp. + 1/8 tsp. peppermint extract, or more to taste

2 tsp. vanilla extract

1 (14 oz.) can sweetened condensed milk 

2/3 c. crushed peppermint candy canes

In the bowl of a stand mixer, combine the cold cream, peppermint and vanilla extracts.  Whip cream until stiff peaks form.  Fold in the sweetened condensed milk and crushed candy canes (reserve just a little candy cane for topping).  Pour into a 9x5-inch loaf pan and sprinkle with the reserved candy canes, cover with plastic wrap or foil and freeze for several hours or until firm.  Makes around 6 servings.  

No Roll Sour Cream Sugar Cookies

Everyone could use a no roll sugar recipe.  I have another one on the blog, but it doesn't use sour cream. 

 This is the kind of cookie that gets better and better as days go by.  

I have to admit, the first day when I made these cookies, I wasn't blown away by them.  I gave them another try on day two and they were delicious.  They had softened up a bit and the flavor had developed.  Same thing on days three and four . . . they were yummy. 

They are soft and slightly chewy and have just the right amount of sweetness when topped with a creamy vanilla frosting. I stuck with vanilla extract in both the cookies and frosting, but a little almond extract would also be amazing.  

Here are a few tips to have delicious and successful sugar cookies:

1.  Don't add too much flour.  This dough will be sticky and that's a good thing.  It's not meant to be rolled out, so you want it sticky.  If you add too much flour, they will be dry.

2.  Do not over bake.  Get them out of the oven when they still look underdone.  If you wait until they look done, they will be dry.  

3.  When you use a room temperature cookie sheet, you will get thick soft cookies.  If you use a warm cookie sheet, that has just come from the oven, your cookies will be more flat.  

You might also like: 

Kneader's Sugar Cookies

No Roll Soft Sugar Cookies with Eggnog Frosting

Candy Cane Kiss Sugar Cookie Bars

Soft Cookies with Pink Icing

Christmas Gooey Butter Cookies

No Roll Sour Cream Sugar Cookies

(Printable Recipe) 

1/2 c. unsalted butter, room temperature

2 c. sugar

4 large eggs

2 tsp. vanilla extract

2/3 c. sour cream

1/2 tsp. baking soda

1/2 tsp. salt

3 tsp. baking powder

4 c. all-purpose flour

Preheat oven to 350 degrees.  In a large mixing bowl, cream together softened butter and sugar using an electric mixer.  Add the eggs and vanilla and mix until just incorporated.  Mix in the sour cream.  Add the baking soda, salt, baking powder and flour and mix until just combined.  Dough will be sticky.  Drop by heaping Tablespoons onto a large greased baking sheet, 12 dough balls per baking sheet.  

Bake for 10-11 minutes or until edges are lightly golden, do not overbake.  Cookies will look underdone. Allow to cool on cookie sheet for a few minutes, then transfer to a wire rack to cool completely.  Repeat with remaining dough.  When cooled, top with frosting.  Makes about 3 1/2 dozen cookies.  

Cookie recipe adapted from: The Recipe Rebel

Buttercream Frosting

From: Jenn@eatcakefordinner

2 sticks unsalted butter, room temperature

pinch of salt

2-3 tsp. vanilla extract, to taste

5 c. powdered sugar

milk, only if needed

Combine softened butter, salt and vanilla in a large mixing bowl and beat until creamy.  Add powdered sugar, one cup at a time, until you get a thick and creamy frosting.  If it's too thick for your liking, you can add a tiny bit of milk.  Spread over cooled cookies and garnish with sprinkles, if desired.  

No-Churn Strawberry Ice Cream

 

Hi Friends, it's been a long while since I've been around.  How are all of you? I'm doing well, just busy with every day stuff.

I've been seeing commercials from a fast food joint advertising a strawberry cheesecake shake that basically says it's the best thing ever and will change your life.  I finally gave in and got one and you know what . . . it wasn't that great.  

I wanted some real strawberry flavor and I didn't get that.  I did however go overboard with the strawberries last time I went to Costco, so I figured I could use those and make some ice cream that actually has amazing fresh strawberry flavor. 

This ice cream turned out incredible.  I was blown away by the delicious real strawberry flavor.  The best part is, you don't even have to drag out the ice cream maker for it.  With only a few basic ingredients, you get a delicious, smooth and creamy ice cream with very little effort.  Just make sure you use nice ripe strawberries for the most strawberry flavor.  It's also amazing when topped with sliced bananas.  Oh my!

Right after you mix everything together, it will be very soft, but it firms up nice when frozen. 

You might also like:

Three-Ingredient Peach Sherbet

Strawberry Oreo Frozen Fruit Dessert

Burnt Almond Fudge Ice Cream

Strawberry Gooey Butter Cookies

Frozen Strawberry Watermelon Lemonade

No-Churn Strawberry Ice Cream

From: Jenn@eatcakefordinner

(Printable Recipe)

1 (14 oz.) can sweetened condensed milk

2 tsp. vanilla extract

1 (16 oz.) carton fresh ripe strawberries, washed, dried and hulled

3 Tbl. sugar, or a little more if you like it extra sweet

2 c. cold heavy cream

In a blender, puree the strawberries with the sugar until nice and smooth.  Pour into a large bowl along with the sweetened condensed milk and vanilla and whisk to combine.  In a separate large bowl, beat the heavy cream until stiff peaks form.  Gently fold the whipped cream into the strawberry mixture until combined.  Pour into a freezer-safe container, cover with plastic wrap and freeze until firm.  I like to freeze mine in a 9X5-inch loaf pan.  It will fill the loaf pan and have a little extra for a small bowl.  

Gingerbread Cookie Bars with Cream Cheese Frosting

I never knew I was a Gingerbread fan.  The other day I was at the Dollar Store and there was a Crumbl Cookies next door, so I figured I'd run in and surprise the family with some cookies.  They had a Gingerbread Cookie and I got it.  I figured it would be the least favorite out of all the flavors I picked up, BUT it ended up being THE BEST.  It was seriously SO DANG good and I couldn't get it out of my head all week, so I set out to make a delicious Gingerbread Cookie at home.  

I decided to go with cookie bars instead of cookies, because sometimes it's just so much easier to press all the dough into one pan, rather than make several batches of individually scooped cookies.  

These bars turned out SO SO SO GOOD.  They are soft and chewy and perfectly spiced.  I love the ginger and ground clove aftertaste they leave in your mouth and you can't forget the creamy frosting on top.  It's smooth and rich and the perfect topping for these cookie bars.  

These were a huge hit with my family and will definitely be made each holiday season in my house.  I mean just look at that cookie to frosting ratio . . . how could they not be a hit! 

I'm already gearing up to make another batch tonight.  

You  might also like:

Pumpkin Molasses Sandwich Cookies

Candy Cane Kiss Sugar Cookie Bars

Sugar Cookie Bars with Whipped Eggnog Frosting

Cookie Butter Bars

Christmas Gooey Butter Cookies

Gingerbread Cookie Bars

(Printable Recipe)

3/4 c. unsalted butter, softened

1 c. light brown sugar, packed
1 large egg
1/4 c. molasses
1 tsp. vanilla extract
2 1/4 c. all-purpose flour
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
1/4 tsp. salt

Preheat oven to 350 degrees.  Line a 9x13-inch baking pan with parchment paper and spray with cooking spray; set aside.  In a large mixing bowl, combine the softened butter and brown sugar and mix until light and fluffy.  Add in the egg and mix until combined.  Add the molasses and vanilla and mix until combined.  Scrape down the sides of the bowl. Add the flour, baking soda, cinnamon, ginger, cloves and salt and mix until just combined.  Press cookie dough evenly into the prepared baking dish.  Bake in preheated oven for 15 minutes.  Remove from oven and allow to cool completely before topping with cream cheese frosting.  

Adapted From: Shugary Sweets

Cream Cheese Frosting
From: Jenn@eatcakefordinner

1/2 c. unsalted butter, room temperature
8 oz. cream cheese, room temperature
1 Tbl. vanilla extract
3 c. powdered sugar
sprinkles, for garnish, opt.

In a medium mixing bowl, beat butter and cream cheese until smooth and creamy.  Add in the vanilla and one cup of powdered sugar and mix until combined.  Add remaining powdered sugar, one cup at a time, and mix until smooth and creamy.  If frosting is too thick, add a tiny bit of milk and mix until desired consistency is reached.  Spread over cooled cookie bars and top with sprinkles, if desired. 

Keto Strawberry Dream Dessert

This is my Keto version of that famous Strawberry Jello Pretzel Salad that I'm sure you have all seen or at least hopefully eaten.  That original version is one of my absolute favorite treats, especially during Summer, but it's not something that works on a low-carb diet.  So, it was time for a low-carb, keto-friendly, version.  The result is THE BEST KETO DESSERT EVER!!!  Seriously, this is DIVINE and approved by the whole family. 

There are several steps to making this dessert, but every single step is well worth it. 

To make it easier for serving, I made them in individual serving cups.  These are very generous servings and are guaranteed to satisfy.  They start with a layer of sugar-free Strawberry Jello on the bottom.  You can always use another flavor if you prefer.  The next layer is a fluffy, sweet and extra creamy whipped cream mixture.  The final layer is the crunchy topping.  You guys . . . this crunchy topping is unbeatable . . . It is salty, a little sweet and super crunchy.  You won't find another crunchy topping better than this.  

When all of these layers are eaten together, it is like a dream, because you can't believe how dang good it is.  

You might also like:

Keto Friendly Faux-tato Salad

Skinny Strawberry Banana Ice Cream

Peach Freezer Jam with Less Sugar

Strawberry Oreo Frozen Fruit Dessert

Strawberry Grape Marshmallow Salad

Chocolate Chip Cookie Cheesecake Bars with Strawberries

One recipe makes 12 very generous servings.  You might be able to find perfect little plastic lids for your cups, but I went with good old plastic wrap to cover mine.  

Make sure to store them in the refrigerator and they stay fresh up to an entire week.  The strawberries on top were just for garnish on mine, but you can always add fresh fruit to yours, it'll up the carb count though.  With the online nutrition calculator that I used, it calculated about 2.17 net carbs per cup.  Please use your trusted nutrition calculator to calculate all macros.  

You have got to try this dessert whether you are on a low carb diet or not.  It's delicious.

Keto Strawberry Dream Dessert
From: Jenn@eatcakefordinner
(Printable Recipe)

Strawberry Layer:
1 (6 oz.) box sugar-free Strawberry Jello
2 cups boiling water
2 cups ice cold water

Whipped Cream Cheese Layer:
8 oz. cream cheese, softened
3/4 cup granulated Swerve (or similar sweetener), divided
2 tsp. vanilla extract, divided
2 c. heavy whipping cream

Pecan Topping:
2 c. pecans, chopped
1/2 c. almond flour
1/3 c. granulated Swerve (or similar sweetener)
4 Tbl. unsalted butter, melted
1 tsp. kosher salt

Place 12 (9 oz.) plastic cups on a sheet tray (make sure the sheet tray will fit in your fridge); set aside. For the Strawberry Layer:  Add the boiling water to a med-large measuring bowl with a pour spout.  Add the jello powder and whisk until the jello is dissolved.  Stir in the cold water. Allow to sit until lukewarm.  Then, pour evenly into the 12 cups.  Carefully place the cups in the refrigerator and allow to set up.  

For the Whipped Cream Cheese Layer:   In a medium bowl, beat cream cheese, 1/2 cup of the Swerve and 1 teaspoon of vanilla extract until smooth and creamy; set aside.  In the bowl of a stand mixer, add the whipping cream and whip until frothy, then add 1 teaspoon of vanilla extract and gradually add the remaining 1/4 cup of Swerve.  Turn up the speed and beat until thick and fluffy.  Add the cream cheese mixture to the whipped cream and mix until combined, making sure to scrape the bowl once or twice.  Spoon evenly into cups over set up jello layer. Refrigerate.

For the Pecan Topping:  Preheat oven to 350 degrees.  In a medium bowl, combine the chopped pecans, almond flour, Swerve and kosher salt.  Add the melted butter and toss together with a fork until everything is coated in butter.  Pour into a lightly greased 8x8 glass baking dish and press down evenly.  Bake for 10-11 minutes or until toasted.  Remove from oven and allow to cool completely.  Once cool, break into chunks and cover each cup with topping.  It might seem like a lot of crunchy topping, but it's perfect.  Serve right away or cover each cup with plastic wrap and refrigerate until ready to serve.  These stay fresh up to a week.  

Recipe adapted from an Instagram Story I saw on hannah_nos_carbs

Note: Eat Cake For Dinner does not provide nutritional facts.  If you would like to know the macros on this recipe, please use an online nutrition calculator.

Orange Dreamsicle Cookies

mmm . . . mmm . . .mmm . . . 

These are one of my favorite cookies.  I have been making these cookies for around ten years now and they are always a huge hit.  

They are a perfect year round cookie.  

The cookie is chewy and moist with a hint of freshness from the orange zest and a sweet, melt-in-your mouth feeling from the white chocolate chips.  There is just something about orange and white chocolate together that is irresistible. 

You might also like:

Strawberry Gooey Butter Cookies

Applesauce Chocolate Chip Cookies

Orange Poppy Seed Zucchini Bread with Orange Glaze

Orange Dreamsicle Chewy Cookie Bars

Shortcut Orange Butterflake Rolls

Orange Dreamsicle Cookies

(Printable Recipe)

2 1/4 c. all-purpose flour

3/4 tsp. baking soda

1/2 tsp. salt

1 c. (2 sticks) unsalted butter, room temperature

1/2 c. sugar

1/2 c. light brown sugar

1 egg

1 tsp. vanilla

1 1/2 - 2 Tbl. grated orange zest 

1 1/2 c. white chocolate chips

Preheat oven to 350 degrees.  Combine flour, baking soda and salt; set aside.  In a large bowl, cream together the butter and both sugars until light and fluffy.  Add the egg, vanilla and orange zest and mix until combined.  Gradually add the flour mixture and beat until combined.  Stir in the white chocolate chips.  Using a small ice cream scoop, drop dough onto a lightly greased cookie sheet.  Bake for 10 minutes.  Makes around 2 1/2 - 3 dozen cookies. 

30+ Valentine's Day Desserts

Homemade OREOS with Strawberry Cream Cheese Filling

Strawberry Gooey Butter Cookies

Mini Coconut Monkey Bread with Strawberry Glaze

Strawberry Poppy Seed Bundt Cake

Red Velvet Sandwich Cookies

Strawberry Brownies

Red Velvet Crinkle Cookies

Cherry Almond Bread

Pink Funfetti Cupcakes with Raspberry Buttercream

Raspberry Orange Roll Cupcakes

Lemon Raspberry Zucchini Bread with Lemon Glaze

No Bake Yogurt Pie

Neapolitan Cake

Homemade Sno Balls

Strawberry OreoFrozen Fruit Dessert

Strawberry Cookies 'n Cream Cookies

The BEST Red Velvet Cupcakes with Cream Cheese Frosting

Chocolate Nutella Cupcakes with Strawberry Whipped Cream

Red Velvet Sweetheart Cookies

The BEST Chocolate Cupcakes with Cheesecake Pudding Filling

Cookies 'n Cream Marshmallow Red Velvet Cookies

Soft Cookies with Pink Icing

Skinny Strawberry Banana Ice Cream

White Chocolate Raspberry Swirled Bundt Cake

One Bowl Mini Red Velvet Cupcakes

Raspberry Cobbler Cake

White Chocolate Raspberry Cookies

Strawberry Swirled Lemon Poppy Seed Bread

Chocolate Chip Cookie Cheesecake Bars with Strawberries

Mini Strawberry Chocolate Hazelnut Pizzas with Vanilla Icing

Cinnamon Sugar Fruit Biscuits

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