Desserts Recipes (Most Popular)
I am not a big pumpkin fan but my grandmas recipie is a hit at parties and tastes awesome!
This delicious cake is not low-cal, but it's a my favorite holiday treat! At just over 200 calories per serving, it won't break your calorie bank.
This is the cake I made for my grandmother's birthday party, altered from a cupcake recipe by Nicole from Baking Bites (http://bakingbites.com/2007/06/vanilla-bu
ttermilk-cupcakes/). Deliciously moist and very vanilla-y, a perfect all-purpose cake for all! The lack of salt in this recipe allows the sweetness of the lower sugar content and the rich butter shine through.
Tart cranberries are a unique addition to this lightened-up carrot cake recipe. We think it would also work well with dried cherries or apples.
This is definitely NOT diet food, but I always make them for friends' birthday and have one myself so as I was putting these on so I can track them I thought I would share them with you. They really are great - they look amazing and they always go down well! The long prep time is because the cakes have to cool completely before you can ice them.
This is one of my family's favorite cookies - a recipe from ?BH&G? that I had fiddled with pre-kids. Now a dedicated Sparkie... I wanted to calculate the nutritional value of what I was eating. (And even though I now know, I'm not changing a thing!) Hope you enjoy it.
This decadent spiked cheesecake might be our favorite way to use Bailey's--ever. Serve with ice cream or whipped cream and chocolate shavings on top.
Freeze this rich pudding and it becomes ice cream or spread it between layers of fudgy cake for a fun take on frosting.
An easy German cake. Traditionally made with fresh yeast, this recipe is without yeast though.
A very easy cake to make, but super popular with my friends (they often ask me to make it).
Want to enjoy a healthier version of Mounds candy bar? Then you must try these. Get adventurous and try white chocolate or even a flavored chocolate.
A traditional New Zealand dessert. So amazingly delishious and light. You could make it with light coolwhip to lighten up on the calories, but the fresh cream really is a great treat. Perfection. The meringue forms a crisp shell with a great thick layer of marshmallowy goodness inside.
I was taught to bake these at 5 years old.Gran used lard I have lightened them some.
I always use an egg glaze. The scones look more attractive. Use an egg or liquid egg white and brush on tops before baking.
Scones need a HOT oven 400 degrees. I line my large cookie sheet with Parchment paper. I use it several times over. I make many batches and freeze them to store. Microwave about 14 seconds to thaw. Depends on power.