Cheesecake Puffs


This recipe is quick, easy and perfect for parties. In my experience these cheesecake puffs come out looking great and smelling divine. If you’re in a rush to bake something for an occasion these treats will not let you down. Who can resist the cinnamon sugar combination anyway?


  • 2 cans of Pillsbury butter crescent rolls
  • 2 packages cream cheese (softened)
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1/4 cup butter (melted)
  • Cinnamon & sugar



  1. Unroll and spread out the contents of 1 can crescent rolls.
  2. Combine softened cream cheese, sugar, and vanilla.
  3. Spread mixture over crescent rolls.
  4. Unroll and spread remaining crescent rolls over mixture.
  5. Spread melted butter over the top and sprinkle with cinnamon and sugar.
  6. Place onto an un-greased baking sheet and bake at 350°F for 20-30 minutes.


Recipe Source Yellow Umbrella

Image Source Yellow Umbrella


Better Batter Piping


Fitting batter into a muffin tin can be a challenge. Not only is it a very messy task, but it also can cause your muffins to turn out looking sloppy. Try this next super quick tip to prevent future mess or stress.

First, take a plastic bag (ziplock or other) and fill it full with desired batter. Next, clip the edge of the bag with scissors and slowly pipe the batter into a muffin tin.

For even more support, use a cup to temporarily hold the batter bag. That way, if any batter drips, it will go into the cup and won’t create a mess all over your counter. (Do this by simply folding the edges of the bag over the rim of the cup to hold it in place.)

Tip Source Thirty Handmade Days

Calling all chocolate lovers!


Calling all chocolate lovers! This chocolate cake recipe is by far the best one I’ve ever tasted. It’s perfect for birthdays, holidays or just for the love of chocolate.


Chocolate Cake

  • 2 cups all-purpose flour
  • 2 cups sugar
  • ¾ cup cocoa
  • 2 teaspoons baking powder
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon espresso powder
  • 1 cup milk
  • ½ cup vegetable oil
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

Chocolate Frosting

  • 1½ cups butter (3 sticks), softened
  • 1 cup cocoa
  • 5 cups confectioner’s sugar
  • ½ cup milk
  • 2 teaspoons vanilla extract
  • ½ teaspoon espresso powder



Chocolate Cake

  1. Preheat oven to 350º F and prepare two 9-inch cake pans by greasing with spray or butter
  2. Combine flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large mixing bowl
  3. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined.
  4. Carefully add boiling water to the cake batter and beat on high speed for about 1 minute
  5. Distribute cake batter evenly between the two prepared cake pans
  6. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean
  7. Remove cakes from the oven and allow to cool for about 10 minutes

Chocolate Frosting

  1. Combine together butter and cocoa powder in a large bowl
  2. Add sugar and milk to cocoa mixture and continue to mix
  3. Add vanilla extract and espresso powder and combine well

TIP*** If frosting appears  too dry, add more milk until it reaches the right consistency. If it appears too wet add more confectioner’s sugar


Recipe Source Add a Pinch

Image Source Taste Spotting

Bisquick Chocolate Chip Cookies


There’s nothing more simple or delicious than a chocolate chip cookie. Try using this recipe which calls for Bisquick mix instead of flour for a fluffier treat.


  • 1/2 cup butter, softened
  • 1 cup brown sugar, packed
  • 2 teaspoons vanilla
  • 1 egg
  • 2 3/4 cups Bisquick baking mix
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup nuts, chopped, (optional)



1) Heat oven to 375°F.

2) In large bowl, mix butter, sugar, vanilla and egg together.

3) Stir in Bisquick mix, chocolate chips and nuts.

4) Round teaspoonfuls of dough onto ungreased cookie sheet about 2 inches apart.

5) Bake  for 8-10 minutes or until golden brown, then remove from cookie sheet to cooling rack.


Recipe Source Plain Chicken

Image Source Betty Crocker

Ingredient Substitutes


Too often while baking I realize I am short an ingredient! Check out these very helpful ingredient substitutes that could save you both time and stress.

Baking powder 1 teaspoon of baking powder = 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar OR 1/4 teaspoon baking soda plus 1/2 cup buttermilk (decrease liquid in recipe by 1/2 cup)

Brown sugar 1 cup of brown sugar, packed  = 1 cup white sugar plus 1/4 cup molasses and decrease the liquid in recipe by 1/4 cup OR 1 cup white sugar OR 1 1/4 cups confectioners’ sugar

Butter (salted) 1 cup of butter (salted) = 1 cup margarine OR 1 cup shortening plus 1/2 teaspoon salt OR 7/8 cup vegetable oil plus 1/2 teaspoon salt OR 7/8 cup lard plus 1/2 teaspoon salt

Chocolate (unsweetened) 1 ounce of chocolate (unsweetened) = 3 tablespoons unsweetened cocoa plus 1 tablespoon shortening or vegetable oil

Egg 1 egg = 2 1/2 tablespoons of powdered egg substitute plus 2 1/2 tablespoons water OR1/4 cup liquid egg substitute OR 1/4 cup silken tofu pureed OR 3 tablespoons mayonnaise OR half a banana mashed with 1/2 teaspoon baking powder OR 1 tablespoon powdered flax seed soaked in 3 tablespoons water

Check out a complete list here

Tip Source All Recipes 

Chocolate Coconut Bars


We can all agree that chocolate and coconut is a fantastic combination. This is a quick and easy recipe for any time of year.

Makes about 20 bars


  • 3 cups finely ground cookies, such as graham crackers or chocolate wafers, or a combination
  • 1/4 cup sugar
  • 3/4 cup (1 1/2 sticks) unsalted butter, melted
  • 1 cup pecan pieces
  • 1 cup semi-sweet chocolate chips or chunks
  • 1 can sweetened condensed milk
  • 1 1/2 cups sweetened shredded coconut



1) Preheat oven to 375°F and line a baking sheet with parchment paper.

2) In a large bowl, mix together cookie crumbs, sugar, and butter until combined.

3) Evenly press mixture onto bottom and up sides of prepared baking sheet.

4) Bake, rotating halfway through for about 10 minutes or until firm. Transfer to a wire rack and cool for about 20 minutes.

5) Sprinkle cooled crust evenly with pecans and chocolate. Pour condensed milk over the top, spreading to cover completely. Sprinkle with coconut.

6) Bake for 10 to 15 minutes or until coconut is toasted. Transfer to rack and cool completely. Cut and serve.


Recipe Source Martha Stewart

Image Source Evil Shenanigans

Pumpkin Cheesecake Snickerdoodles


This fall treat will sweep you off your feet! This is a delightful recipe, especially during this upcoming holiday season. Perfect for making with friends and family, and is delicious enough to serve after your Thanksgiving dinner.

Makes about 2 dozen cookies


  • 3¾ cups all-purpose flour
  • 1½ tsp. baking powder
  • ½ tsp. salt
  • ½ tsp. ground cinnamon
  • ¼ tsp. freshly-ground ground nutmeg
  • 1 cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • ½ cup light brown sugar
  • ¾ cup pumpkin puree
  • 1 large egg
  • 2 tsp. vanilla extract
  • 8 ounces cream cheese, softened
  • ¼ cup sugar
  • 2 teaspoons vanilla extract
  • ½ cup granulated sugar
  • 1 tsp. ground cinnamon
  • ½ tsp. ground ginger
  • Dash of allspice



1) In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Set aside.

2) Using a mixer, beat together the butter and sugars and blend on medium-high speed for about 2-3 minutes.

3) Add the pumpkin puree into the mix followed by the egg and vanilla. Blend well.

4) With the mixer on low speed, slowly add in the dry ingredients from step 1 and mix together.

5) Cover and chill the dough for at least 1 hour.

While the dough chills, make the cream cheese filling.

6) In a small bowl, mix together the cream cheese, sugar, and vanilla until smooth and creamy. Cover and chill this as well (for at least half an hour).

7) Preheat the oven to 350°F and line a few baking sheets with parchment paper.

8) In a small bowl, mix together the sugar and spices for the coating thoroughly.

9) Take one tablespoon of dough and flatten it into a pancake shape. Place one teaspoon of the cream cheese mixture in the middle of the pancake. Form another tablespoon of dough into an equally sized pancake shape, and place on top, keeping the cream cheese secure in the middle.

10) Pinch together the edges of the dough around the cream cheese to seal, and then gently roll into a ball. Roll the ball in the cinnamon-sugar mixture to coat.

11) Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart.

12) Dip the bottom of a flat, heavy-bottomed drinking glass in water to moisten slightly. Then dip it in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly. Recoat the bottom of the glass in the sugar-spice mixture as needed.

13) Bake the cookies for 10-15 minutes or until the tops start to crack. Let cool on the baking sheets for about 5 minutes, then transfer to a wire rack to cool completely.


Recipe Source Bakeaholic Mama

Image Source Foodvee