Rainbow cake in a jar: cake batter + food coloring + 350° for 40 min = DELICIOUS Fun!
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Cookie Dough Cheesecake
Chocolates Chips, Cookies Dough Cheesecake, 3 Step Cookies, Sweet Tooth, Philadelphia 3 Step, Cookie Dough Cheesecake, Cheese Cakes, 3Step, Cream Chee
cookie dough cheesecake! PERFECT sweet tooth satisfaction ^_^
3Step cookie dough cheesecake !
Philadelphia 3- Step cookie dough cheesecake
3-step cookie dough cheesecake. Very very good! Silky cheese cake and yummy cookies to go with it..I used the cookie recipe on the back of a toll house dark chocolate chip bag. For the crust, found a cookie crust recipe online (crumbled up cookies, sugar, butter)
3 Step Cookie Dough Cheesecake 2 pkg. (8 oz. each) Philadelphia Cream Cheese, softened - 1/2 cup sugar - 1/2 tsp. vanilla - 2 eggs - 3/4 cup prepared or refrigerated chocolate chip cookie dough, divided - 1 Honey Maid Graham Pie Crust (6 oz.) <- (or make your own; so easy and so much better!)
Cinnamon Toast Crunch Cupcakes
Desserts, Fun Recipes, Cinnamon Toast Crunches, Cinnamontoast, Cupcakes Recipes, Yummy, Baking, Cupcakes Rosa-Choqu, Crunches Cupcakes
Cinnamon Toast Crunch Cupcakes! Mmm ... #cinnamon #cereal #cupcake #recipe #dessert #nostalgia
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CinnamonToast Crunch Cupcakes
partyhardandbeflawless: For the batter I switched up Saucy’s Quick Fix Cupcake recipe: 1 French Vanilla cake mix 1/2 cup melted butter 3 tsp vanilla 3 eggs 1/2 cup milk 1/2 cup water 1 tbsp cinnamon Brown sugar to top cupcakes Pour your batter into cupcake liners and bake for 13-15 minutes at 350ºF. Once a tooth pick comes out clean, set aside and allow the cupcakes to cool before icing. While letting them cool you can start making your icing. For the buttercream icing: 1 1/2 cups butter (room temperature) 1 3/4 cup cinnamon toast crunch cereal crumbs (run through a food processor) 5 tsp vanilla 1 tsp Wilton butter flavouring 4-5 cups icing sugar 2 tbsp condensed milk 4 tbsp brown sugar 1 1/2 tsp cinnamon Whipped cream to texture if you don’t like a heavier buttercream icing Mix all the ingredients together until you get a desired consistency. When icing these, I tried to use my 1M Wilton Icing tip, but it got all clogged up thanks to the micro-bits of cereal still in it. So I switched to my Wilton Round 12 tip instead and that worked just great. After icing the cupcakes, sprinkle with cinnamon sugar (which is just equal parts cinnamon to sugar), and top with a Cinnamon Toast Crunch square, place in mouth and enjoy! The recipe yields roughly 24-30 cupcakes
Oreo Chocolate Mousse