Cannoli Poke Cake

Quick little confession. I love anything Cannoli related. Have you ever tried a cannoli poke cake? It is so good and much easier to make than traditional Cannoli’s. We love this recipe that we found over at Life Love And Sugar.

So we had to share this one with you guys. Hope that you take some time out to make this one and enjoy as much as we do.

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Easy Banana Pudding Cups

I love good banana pudding. Destiny over at Just Destiny Mag shared these great easy to make banana pudding cups. We have personally made these before and these were a big hit and much easier to do than traditional banana pudding.

Give these a try VERY soon.

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Vintage Cake


This Vintage Cake is amazing and has two layers of white cake, with a surprise brownie layer.

If you have not had the chance to try this Vintage Cake with a surprise brownie layer you do not know what you are missing out on. Truly this cake is so simple to make and the cream cheese frosting just puts this one right over the top.

This cake is made with a boxed white cake and a boxed brownie mix which makes this one super simple.


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No Bake Fudge Brownie Cheese Cake

This No Bake Fudge Brownie cake was amazing. So delicious.

Do you love chocolate like we do in our house? We can not have enough chocolate desserts. I happen to love cheese cake so this was a perfect dessert for my family. Plus it is another time saver with the no bake version. I will tell you the truth I did not even make the 10 minute Hot Fudge Sauce. I used a store bought Hot Fudge Sauce and it still came out delicious.

No Bake Fudge Brownie Cheese Cake

  • Servings: 4-6
  • Difficulty: easy
  • Print

Credit: A Dash Of Sanity



  • To make this a true no-bake recipe buy a premade brownie from your local bakery or grocery store and cut to fit pan that is used in the directions below.
  • OR
  • 1 brownie recipe or 1 Double Chocolate Ghirardelli’s boxed brownie mix
  • 1 1/2 cups Ghirardelli’s 60% Cocoa chocolate chips
  • 12 ounces cream cheese, softened
  • 1/2 cup sugar
  • 1/4 cup (1/2 stick) butter, softened
  • 2 cups frozen non-dairy whipped topping, thawed
  • ¾ cup mini semi-sweet chocolate chips
  • 1 recipe for 10-minute Hot Fudge Sauce
  • ½ cup brown sugar
  • ¼ cup cocoa powder
  • ¼ cup butter
  • ¼ cup milk
  • 2 teaspoons vanilla


  1. Prepare an 8-inch spring form pan, otherwise known as a cheesecake pan by spraying with cooking oil.
  2. Cut brownies to make crust and fit in spring form pan.
  3. In a small bow add chocolate chips and heat in microwave for 1-minute. Stir, and then heat in 30 second intervals stirring in between until chocolate is completely smooth and melted. Set aside to cool.
  4. Beat together cream cheese, sugar and butter in large bowl on medium speed until smooth and creamy. I used my KitchenAid mixer for this. Slowly add in cooled melted chocolate chips, stirring until well blended. Then fold in whipped topping until blended, I get a little inpatient and usually start to beat it.
  5. Add in mini chocolate chips and stir until incorporated. Spread on top of cooled brownies.
  6. Place in the refrigerator until firm and set 30-60 minutes.


Pumpkin Cheesecake Cobbler

I love a good Pumpkin Cheesecake Cobbler. I used to make this is my go to dessert for Thanksgiving. I haven’t made this one for the dessert table in a while so I may just add this one back on. Everyone loves this Pumpkin Cheesecake Cobbler and it is so easy to make.
It is fast to it only takes about a hour to prep and bake so that is always a plus. I usually start ahead of time so I can get all the desserts together for the table (which is quite BIG) by the way.
I hope that you will share this with your family for Thanksgiving.

Pumpkin Cheesecake Cobbler

  • Servings: 12
  • Difficulty: easy
  • Print
  • 1 29 oz can pumpkin
  • 1 12 oz. can evaporated milk
  • 2 teaspoons pumpkin pie spice
  • ¾ cup graham cracker crumbs
  • 1 package vanilla cake mix
  • ½ cup butter
  • 1 8oz package cream cheese
  • 1 cup powdered sugar
  1. Mix pumpkin, evaporated milk and 1 teaspoon pumpkin pie spice and place into greased 13×9 casarole dish.
  2. blend together vanilla cake mix, 2 teaspoons pumpkin pie spice with ¼ cup graham cracker crumbs. Spread on top of pumpkin mixture. Mix gently with a fork. It does not need to be mixed completely. I still had dry cake mix on top before I added the next step.
  3. mix softened cream cheese with powderes sugar and spread on top
  4. mix butter with ½ cup graham cracker crumbs and pour on top and spread out.
  5. Bake at 350 degrees for 50 minutes until set in middle.



I just love eggnog and as I mentioned with a few other blog posts I can’t get enough during this time of year. I am Team Love Eggnog for sure. 🙂 Some of you may not be. I hope not too many.

With Eggnog in the dough and frosting these are an awesome holiday treat for the eggnog lover in your life.

Hope that you guys enjoy these as much as we do.

Eggnog Sugar Cookies Bars

  • Servings: 24 cookie bars
  • Difficulty: easy
  • Print

Credit: Inside Bru Crew Life 




  • 1/2 cup butter, softened
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 1/4 cup eggnog
  • 1 teaspoon rum extract
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
For the Eggnog Frosting
  • 1/2 cup butter, softened
  • 1/2 teaspoon rum extract
  • 1/4 cup eggnog
  • 1/4 teaspoon salt
  • 4 cups powdered sugar
  • sprinkles


  1. Beat the butter and sugars until creamy. Add the egg, eggnog, and rum extract and beat again.
  2. Stir together the flour, baking powder, salt, and nutmeg. Slowly add it to the butter mixture until everything is mixed in. Press it into a greased 9×13 pan. Bake at 375 degrees for 16-18 minutes. Let cool.
  3. Beat the butter until creamy. Add the rum extract, eggnog, and salt and beat again. Slowly add the powdered sugar until everything is creamy. Spread over the cooled bars. Top with sprinkles. Cut into 24 bars.