Recipes Grove

White Chocolate Strawberry Cream Donuts
Ingredients:
2 cups all-purpose flour
1/4 cup granulated sugar
2 1/2 tsp baking powder
1/2 tsp salt
1/2 cup whole milk
2 large eggs
1/4 cup unsalted butter, melted
1 tsp vanilla extract
1 cup strawberry jam
1 cup heavy cream
1/4 cup powdered sugar
1/2 cup chopped strawberries
1/2 cup white chocolate, melted
Pink food coloring (optional)
Directions:
Preheat the oven to 350°F (175°C). Grease a donut pan with non-stick spray.
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
In a separate bowl, mix the milk, eggs, melted butter, and vanilla extract.
Combine the wet and dry ingredients, stirring until just combined.
Fill the donut pan about halfway with the batter and bake for 10-12 minutes, or until a toothpick inserted into a donut comes out clean. Allow to cool completely.
In a bowl, whip the heavy cream and powdered sugar until stiff peaks form. Gently fold in the strawberry jam and chopped strawberries.
Carefully cut the donuts in half horizontally and fill with the strawberry cream mixture.
Drizzle the melted white chocolate over the top of each donut. If desired, add a few drops of pink food coloring to the white chocolate before drizzling.
Let the donuts set for a few minutes before serving.
Prep Time: 20 minutes | Cooking Time: 12 minutes | Total Time: 32 minutes
Kcal: 350 kcal | Servings: 6 servings

Irresistible Banana Caramel Peanut Butter Cheesecake
Ingredients:
1 1/2 cups graham cracker crumbs
1/4 cup melted butter
3 (8-ounce) packages cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
3 large eggs
1/2 cup creamy peanut butter
1/4 cup caramel sauce
2 ripe bananas, sliced
1/4 cup chopped peanuts
Additional caramel sauce for drizzling
Directions:
Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
In a medium bowl, mix graham cracker crumbs and melted butter. Press mixture into the bottom of the prepared pan.
In a large bowl, beat cream cheese, sugar, and vanilla extract until smooth.
Add eggs one at a time, beating well after each addition.
Stir in peanut butter until well combined.
Pour mixture over the crust in the pan.
Bake for 50-60 minutes, or until the center is set. Remove from oven and let cool completely.
Once cooled, top with banana slices, chopped peanuts, and drizzle with caramel sauce.
Refrigerate for at least 4 hours before serving.
Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 80 minutes
Kcal: 450 kcal per slice | Servings: 12 servings

Decadent Dark Chocolate Banana Bread with Walnut Crunch and Berry
Ingredients:
1 loaf of chocolate banana bread, cut into cubes
2 ripe bananas, sliced
1/2 cup walnuts, chopped
1 cup fresh mixed berries (like strawberries and raspberries)
2 cups milk
1/2 cup heavy cream
1/4 cup sugar
3 large eggs
1 teaspoon vanilla extract
1/4 cup dark chocolate chips
1/4 cup cocoa powder
Directions:
Preheat the oven to 350°F (175°C).
In a large mixing bowl, whisk together milk, cream, eggs, sugar, cocoa powder, and vanilla extract until well combined.
Stir in chocolate chips, then gently fold in banana bread cubes, ensuring they are fully coated with the milk mixture.
Let the mixture sit for about 10 minutes to soak.
Lightly grease a baking dish and pour in half of the bread mixture.
Layer sliced bananas, walnuts, and half of the berries over the top.
Pour the remaining bread mixture over the berries and top with the remaining berries and walnuts.
Bake for 45-50 minutes or until set and the top is slightly crispy.
Serve warm with a drizzle of chocolate sauce or a dollop of whipped cream.
Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 65 minutes | Kcal: 330 kcal | Servings: 8 servings

Gooey Caramel Pecan Chocolate Roll
Ingredients:
1 cup all-purpose flour
1/2 cup cocoa powder
1 tsp baking powder
1/4 tsp salt
4 large eggs
1/2 cup granulated sugar
1/3 cup unsweetened applesauce
1 tsp vanilla extract
1 1/2 cups chopped pecans
1 1/2 cups caramel sauce (store-bought or homemade)
1/2 cup chocolate ganache (store-bought or homemade)
Directions:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and lightly grease it.
In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
In a large mixing bowl, beat the eggs and granulated sugar together until thick and pale, about 5 minutes.
Add the applesauce and vanilla extract to the egg mixture and mix until combined.
Gradually fold in the dry ingredients until just combined. Be careful not to overmix.
Pour the batter onto the prepared baking sheet, spreading it evenly. Bake for 10-12 minutes, or until the cake springs back when touched lightly.
While the cake is still warm, carefully roll it up in the parchment paper and let it cool completely.
Once cooled, unroll the cake and spread the caramel sauce evenly over the surface. Sprinkle the chopped pecans on top.
Roll the cake back up, without the parchment paper this time, and transfer it to a serving plate.
Drizzle the chocolate ganache over the top and let it set before slicing and serving.
Prep Time: 20 minutes | Cooking Time: 12 minutes | Total Time: 32 minutes
Kcal: 350 kcal | Servings: 10 slices

Cream Chocolate Crunchy Topping Cake

Elegant White Chocolate Peanut Butter Cheesecake
Ingredients:
2 cups graham cracker crumbs
1/2 cup melted butter
2 cups white chocolate chips
1/2 cup creamy peanut butter
3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup heavy whipping cream
Whipped cream for topping
Chocolate drizzle for garnish
Directions:
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of the prepared pan to form the crust.
In a microwave-safe bowl, melt the white chocolate chips and peanut butter together in 30-second intervals, stirring between each, until smooth. Set aside to cool slightly.
In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the melted white chocolate and peanut butter mixture to the cream cheese mixture, beating until well combined.
Pour the filling over the crust in the springform pan. Smooth the top with a spatula.
Bake for 55-60 minutes, or until the center is set and the edges are lightly browned. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight.
Before serving, whip the heavy cream until stiff peaks form. Spread or pipe the whipped cream on top of the cheesecake.
Drizzle with chocolate sauce for garnish. Serve chilled.
Prep Time: 20 minutes | Cooking Time: 1 hour | Total Time: 5 hours 20 minutes (including chilling time)
Kcal: 550 kcal per serving | Servings: 12

Chocolate Peanut Butter Ooey Gooey Cake
Ingredients:
1 box chocolate cake mix
1/2 cup melted butter
1 egg
1 cup creamy peanut butter
1/2 cup sweetened condensed milk
1 cup chocolate chips
1/4 cup chopped peanuts
1/2 cup heavy cream
1/4 cup cocoa powder
1/2 cup powdered sugar
Directions:
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
In a large bowl, combine the chocolate cake mix, melted butter, and egg until well blended. Press the mixture into the bottom of the prepared baking dish.
In a microwave-safe bowl, melt the peanut butter in the microwave for about 30 seconds. Drizzle the melted peanut butter evenly over the cake mix layer.
Pour the sweetened condensed milk evenly over the peanut butter layer.
Sprinkle the chocolate chips and chopped peanuts over the top.
In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and whisk in the cocoa powder and powdered sugar until smooth. Drizzle this chocolate mixture over the top of the cake.
Bake for 25-30 minutes, or until the edges are set and the center is still slightly gooey.
Allow the cake to cool slightly before serving.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 450 kcal | Servings: 12 servings

Chocolate Chip Cookie Dough Ice Cream Cake Slice

Heavenly Pineapple Mousse Raspberry Swirl Cheesecake
Ingredients:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup pineapple puree
1 cup heavy cream, whipped
1/2 cup raspberry sauce
Fresh raspberries and whipped cream for garnish
Directions:
Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes. Remove from oven and let cool.
In a large bowl, beat the cream cheese and 1 cup sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Fold in the pineapple puree and whipped cream until well combined. Pour half of the mixture over the crust.
Drizzle half of the raspberry sauce over the cheesecake mixture. Use a knife to swirl the sauce through the batter. Pour the remaining cheesecake mixture on top, and swirl in the remaining raspberry sauce.
Bake for 55-60 minutes, or until the center is set. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour. Refrigerate for at least 4 hours, or overnight.
Before serving, garnish with fresh raspberries and whipped cream.
Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 80 minutes
Kcal: 450 kcal | Servings: 12 servings

Irresistible Peach Cream Pie
Ingredients:
1/2 cup unsalted butter, melted
1 cup brown sugar, packed
4-5 ripe peaches, sliced
1 1/2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk
Directions:
Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
Pour the melted butter into the cake pan and evenly sprinkle the brown sugar over the butter.
Arrange the peach slices in a single layer on top of the brown sugar.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
Pour the batter over the peaches in the cake pan, spreading it evenly.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then run a knife around the edges to loosen. Invert the cake onto a serving plate and let it cool completely.
Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 70 minutes
Kcal: 340 kcal | Servings: 8 servings

Heavenly Cherry Cream Cheese Roll Cake
Ingredients:
1 cup all-purpose flour
1/2 cup granulated sugar
1/2 tsp baking powder
1/4 tsp salt
4 large eggs, separated
1/2 tsp vanilla extract
1/4 cup vegetable oil
1/4 cup milk
1 cup cherry pie filling
8 oz cream cheese, softened
1/2 cup powdered sugar
1 tsp lemon juice
1/2 cup heavy cream
1/2 cup crushed graham crackers
1/4 cup chopped walnuts
1/2 cup cherry preserves
Directions:
Preheat oven to 350°F (175°C). Line a 15x10-inch jelly roll pan with parchment paper.
In a medium bowl, combine flour, sugar, baking powder, and salt.
In a separate bowl, beat egg yolks with vanilla, oil, and milk. Gradually add to the dry ingredients, mixing until smooth.
In another bowl, beat egg whites until stiff peaks form. Gently fold into the batter.
Spread the batter evenly in the prepared pan. Bake for 12-15 minutes or until the cake springs back when lightly touched.
While the cake is baking, prepare a clean kitchen towel dusted with powdered sugar. Once the cake is done, immediately invert it onto the towel and peel off the parchment paper. Roll the cake up in the towel, starting from a short side. Cool completely.
In a medium bowl, beat the cream cheese, powdered sugar, and lemon juice until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Fold into the cream cheese mixture.
Carefully unroll the cooled cake and spread with the cream cheese filling. Add the cherry pie filling on top of the cream cheese layer. Roll the cake back up without the towel.
In a small bowl, combine the crushed graham crackers and chopped walnuts. Sprinkle the mixture over the rolled cake. Drizzle with cherry preserves.
Chill the cake for at least 1 hour before slicing and serving.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes | Kcal: 320 kcal | Servings: 10 servings

Raspberry Ribbon Cheesecake Slice
Ingredients:
1 1/2 cups graham cracker crumbs
1/3 cup white sugar
6 tbsp melted butter
2 cups cream cheese, softened
1/2 cup confectioners' sugar
1 tsp vanilla extract
Zest of 1 lemon
2 cups fresh raspberries
1/4 cup raspberry jam
For the Whipped Topping:
1 cup heavy cream
2 tbsp confectioners' sugar
1/2 tsp vanilla extract
Garnish:
Fresh raspberries
Lemon zest
Edible pearls
Directions:
Mix graham cracker crumbs, sugar, and butter. Press into the bottom of a tart pan. Chill for 1 hour.
Beat cream cheese, confectioners' sugar, vanilla, and lemon zest until smooth. Fold in half of the raspberries and raspberry jam to create a ribbon effect.
Pour filling over crust and smooth with a spatula. Chill for 4 hours.
Whip heavy cream, confectioners' sugar, and vanilla to stiff peaks. Dollop on top of the tart.
Garnish with fresh raspberries, lemon zest, and edible pearls before serving.
Prep Time: 20 mins | Cooking Time: 0 mins | Total Time: 5 hours | Kcal: 400 | Servings: 8

Peanut Butter and Chocolate Chips Dream Pie
Ingredients:
24 chocolate sandwich cookies
5 tablespoons unsalted butter, melted
1 cup heavy whipping cream
1 bar cream cheese, softened
1 cup creamy peanut butter
1 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup roasted peanuts, chopped
1/2 cup caramel sauce
1/2 cup chocolate chips
1/4 cup heavy cream
Directions:
Crush the cookies into fine crumbs and mix with melted butter. Press into a pie dish and chill.
Whip 1 cup heavy cream to stiff peaks. In another bowl, blend cream cheese, peanut butter, powdered sugar, and vanilla until smooth.
Fold whipped cream into peanut butter mixture, spread over crust, and chill.
Top with roasted peanuts. Warm caramel sauce and drizzle over the top.
Melt chocolate chips with 1/4 cup heavy cream and drizzle over the caramel. Chill until set.
Prep Time: 20 minutes | Chill Time: 4 hours | Total Time: 4 hours 20 minutes | Kcal: 450 kcal | Servings: 8 servings

Delicious Raspberry Swirl Ice Cream Cake
Ingredients:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
3 cups vanilla ice cream, softened
2 cups raspberry sorbet, softened
1 cup fresh raspberries
2 cups heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
Fresh mint leaves for garnish
Directions:
In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Freeze for 15 minutes.
Spread the softened vanilla ice cream over the crust, smoothing the top. Freeze for 30 minutes.
Spread the softened raspberry sorbet over the vanilla ice cream layer. Using a knife, gently swirl the sorbet into the ice cream to create a marbled effect. Freeze for another 30 minutes.
In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread half of the whipped cream over the raspberry layer.
Garnish the top with fresh raspberries and mint leaves. Freeze for at least 2 hours or until firm.
Remove from the freezer 10 minutes before serving to allow the cake to soften slightly. Slice and enjoy!
Prep Time: 20 minutes | Freezing Time: 2 hours 45 minutes | Total Time: 3 hours 5 minutes
Kcal: 300 kcal per serving | Servings: 12 servings

No-Bake Banana Chocolate Cream Pies
Ingredients:
1 1/2 cups graham cracker crumbs
1/2 cup melted butter
1/4 cup sugar
1 package (3.4 oz) instant banana cream pudding mix
2 cups cold milk
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
2 ripe bananas, sliced
Whipped cream, for topping
Honey, for drizzling
Directions:
In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined.
Press the mixture into the bottom and up the sides of a muffin tin to form mini pie crusts. Refrigerate for at least 1 hour to set.
In a large bowl, whisk the instant banana cream pudding mix with cold milk until thickened. Refrigerate for 5 minutes.
In another bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Fold half of the whipped cream into the banana pudding mixture.
Spoon the banana pudding into the chilled pie crusts.
Top each mini pie with a dollop of the remaining whipped cream.
Garnish with banana slices and a drizzle of honey.
Prep Time: 20 minutes | Total Time: 20 minutes (plus chilling time)

Luscious Lemon-Lime Cherry Pistachio Cheesecake
Ingredients:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup unsalted butter, melted
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
3 large eggs
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
1 tablespoon lemon zest
1 tablespoon lime zest
1/2 cup chopped pistachios
1/2 cup chopped cherries
Whipped cream, for topping
Whole cherries and chopped pistachios, for garnish
Directions:
Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes, then remove from the oven and set aside to cool.
In a large mixing bowl, beat the cream cheese and 1 cup sugar until smooth. Add the vanilla extract and mix well. Beat in the eggs, one at a time, until fully incorporated.
Add the lemon juice, lime juice, lemon zest, and lime zest to the cream cheese mixture, and beat until smooth. Gently fold in the chopped pistachios and cherries.
Pour the batter over the cooled crust and smooth the top with a spatula. Bake for 50-60 minutes, or until the center is almost set.
Turn off the oven and let the cheesecake cool in the oven with the door slightly open for about 1 hour. Then, refrigerate for at least 4 hours, or overnight.
Before serving, top the cheesecake with whipped cream, whole cherries, and chopped pistachios.

Delicious Frozen Peanut Butter Banana Split Cups
Ingredients:
1 cup peanut butter
2 ripe bananas, sliced
1/2 cup dark chocolate chips
1/4 cup strawberries, chopped
1/4 cup chopped nuts (such as peanuts or almonds)
1/2 cup Greek yogurt
1 tablespoon honey
1 teaspoon vanilla extract
Optional: drizzle of caramel sauce
Directions:
Line a muffin tin with cupcake liners.
In a mixing bowl, combine the peanut butter, Greek yogurt, honey, and vanilla extract until smooth.
Fill the bottom of each liner with a spoonful of the peanut butter mixture.
Place a few banana slices on top of the peanut butter mixture in each cup.
Add another layer of the peanut butter mixture over the bananas.
Sprinkle dark chocolate chips, chopped strawberries, and nuts on top.
Freeze for at least 2 hours or until solid.
Drizzle with caramel sauce before serving, if desired.
Prep Time: 15 minutes | Freezing Time: 2 hours | Total Time: 2 hours 15 minutes
Kcal: 210 kcal | Servings: 6 servings

Irresistible No Bake Peanut Butter Chocolate Cheesecake Pie
Ingredients:
1 chocolate cookie crust
1 cup creamy peanut butter
1/2 cup granulated sugar
1 cup heavy whipping cream
8 oz cream cheese, softened
1 cup semi-sweet chocolate chips
1/2 cup roasted peanuts, chopped
1/4 cup caramel sauce
1/4 cup chocolate sauce
Directions:
In a large mixing bowl, combine the softened cream cheese, peanut butter, and granulated sugar. Mix until smooth and creamy.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until fully incorporated.
Spread the peanut butter filling evenly into the chocolate cookie crust.
Sprinkle the chocolate chips and chopped roasted peanuts over the top of the filling.
Drizzle the caramel and chocolate sauces over the top.
Refrigerate the pie for at least 4 hours, or until firm.
Prep Time: 20 minutes | Cooking Time: 0 minutes | Total Time: 4 hours 20 minutes
Kcal: 450 kcal per serving | Servings: 8 servings

Butterfinger Chocolate Cupcake
Ingredients:
For the Cupcakes:
1 3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup hot water
For the Butterfinger Frosting:
1 cup unsalted butter, softened
3 cups powdered sugar
1/2 cup peanut butter
2 tablespoons heavy cream
1 teaspoon vanilla extract
Crushed Butterfinger candy bars for garnish
Directions:
Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a large bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt.
Add buttermilk, oil, eggs, and vanilla to flour mixture and mix until smooth. Gradually add hot water and stir until well combined.
Fill cupcake liners 2/3 full and bake for 20-22 minutes. Remove and let cool.
For frosting, beat butter until creamy. Add powdered sugar, peanut butter, heavy cream, and vanilla extract, beat until fluffy.
Frost cooled cupcakes and sprinkle with crushed Butterfinger candy.
Prep Time: 30 minutes | Cooking Time: 22 minutes | Total Time: 52 minutes | Kcal: 390 kcal | Servings: 18 cupcakes

Elegant Raspberry White Chocolate Cake Roll
Ingredients:
4 large eggs, separated
3/4 cup granulated sugar, divided
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
For the filling:
1 cup white chocolate chips
1/2 cup heavy cream
1 cup fresh raspberries, plus extra for garnish
1/4 cup raspberry jam
For the topping:
1/2 cup white chocolate, melted
Fresh raspberries
Chocolate shavings
Directions:
Preheat oven to 350°F (175°C). Line a 10x15 inch jelly roll pan with parchment paper.
In a bowl, beat egg yolks with 1/2 cup sugar until thick and pale. Mix in vanilla.
In another bowl, whisk egg whites until soft peaks form. Gradually add 1/4 cup sugar, beating until stiff peaks form.
Fold egg whites into the yolk mixture. Sift in flour, baking powder, and salt, gently folding until combined.
Spread batter evenly in prepared pan. Bake for 12-15 minutes or until cake springs back when lightly touched.
Immediately turn cake onto a clean kitchen towel dusted with powdered sugar. Peel off parchment paper. Starting at one short end, roll cake up in the towel. Cool completely on a wire rack.
For the filling, melt white chocolate with heavy cream over low heat until smooth. Cool slightly. Unroll cake and spread evenly with raspberry jam, then the white chocolate mixture. Scatter raspberries over.
Re-roll cake without the towel. Drizzle with melted white chocolate, then decorate with raspberries and chocolate shavings.
Chill for at least 1 hour before slicing.
Prep Time: 30 minutes | Cooking Time: 15 minutes | Total Time: 1 hour 45 minutes | Kcal: 320 per slice | Servings: 10 servings

Refreshing Orange Creamsicle Pie
Ingredients:
1 ready-made graham cracker pie crust
1 package (3 oz) orange-flavored gelatin
1/2 cup boiling water
1/2 cup cold water
1/2 cup orange juice
1 can (14 oz) sweetened condensed milk
1 container (8 oz) frozen whipped topping, thawed
1 orange, sliced for garnish
Whipped cream for garnish
Directions:
In a large bowl, dissolve the orange-flavored gelatin in the boiling water.
Add the cold water and orange juice to the gelatin mixture, stirring until well combined.
Stir in the sweetened condensed milk until the mixture is smooth.
Fold in the thawed whipped topping until fully incorporated.
Pour the mixture into the graham cracker pie crust.
Refrigerate for at least 4 hours, or until the pie is set.
Garnish with orange slices and dollops of whipped cream before serving.
Prep Time: 10 minutes | Cooling Time: 4 hours | Total Time: 4 hours 10 minutes
Kcal: 320 kcal | Servings: 8 servings

Strawberry Cream Roll
Ingredients:
For the cake:
4 eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
For the filling:
1 cup heavy cream
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
1 cup strawberries, finely chopped
For the topping:
Sliced strawberries
Whipped cream
Pink sprinkles
Directions:
Preheat oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
Make the cake: Beat eggs and granulated sugar until fluffy. Add vanilla. Sift in flour, baking powder, and salt, folding gently until combined. Spread batter evenly in prepared pan.
Bake for 12-15 minutes or until cake springs back when touched.
Immediately turn out onto a sugar-dusted towel, roll up with the towel from the short end, and cool completely.
Make the filling: Whip cream with confectioners' sugar and vanilla until stiff peaks form. Fold in chopped strawberries.
Unroll the cake, spread the filling evenly, then re-roll without the towel. Chill for at least one hour.
Decorate with whipped cream, sliced strawberries, and sprinkles before serving.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Chilling Time: 1 hour | Total Time: 1 hour 35 minutesKcal: 280 kcal per serving | Servings: 10 servings
"