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Soft & chewy chocolate chip cookie cake, flavored with crushed graham crackers in the cookie dough, and layered with gooey marshmallow and sweet chocolate chips. So this is my 2nd time making this amazing cookie!  I forgot to add the marshmallows at the right time but it was a beautiful mistake, lol. I baked it for 20 minutes, added another 1/4 cup choc chips and the marshmallows the last 5 minutes…then quickly broiling the top to a toasty brown. It turned out soooo very tasty and was perfect the next day as well!  Making it this time I accidentally discovered a trick I do with rice Krispy treats…..wet your hands and press out the marshmallow cream later. Works like a charm without the stickiness Recipe >> S’mores Chocolate Chip Cookie Cake @ sallysbakingaddiction.com

This is a really good cookie. Would have given it 5 stars, but did need to increase the flour to 1 3/4 cup and baking soda to 1 teaspoon. If you use margarine or salted butter, DEcrease the salt to 1/4 tsp or just omit altogether. Salt that is suggested in cookie recipes are generally listed for bakers who use UNsalted butter. This made 36 good sized cookies. I chilled the dough for around 30 minutes, due to reading o thers having spreading problems. I made them a tad larger than a 'normal' sized cookie. I did an experiment and baked these (with above changes) at 350 for 12 minutes, they spread too much, became too brown around the edges and were only chewy in the dead center. Next batch I baked at 350 for 10 minutes, then 11, and finally to 12...because anything under 12 the center was still quite doughy but at 12 they spread quite a bit and were more thin and crispy than soft or chewy. At 325, 12 minutes cookies were too raw and any longer and the center would get overbaked.

A dark, moist and perfectly sweet cake that literally melts in your mouth. I’m not exaggerating. If you’re worried about overindulging, do as I do and bake a petite 6-inch cake. It’s the perfect size for a small gathering. Recipe >> Coffee & Baileys Layer Cake @ livforcake.com

This no bake layered Chocolate Coconut Fudge has all the creamy texture and decadent flavor you crave but is made with real-food ingredients.  It’s dairy free, grain free, Paleo, Vegan, and absolutely dreamy for any chocolate lover. Recipe >> Layered Chocolate Coconut Fudge @ paleorunningmomma.com

This cake has a rich and indulgent flavour that is to be enjoyed on special occasions only!   For this cake I have not used a heavy dose of food colouring (though please do if you want a luridly gorgeous purple cake) I have just used puréed blueberries with an additional 3 tablespoons of blueberry syrup and a tablespoon of purple organic food dye.  Don't be scared though, it is fabulous when it is bright purple too! Blueberry Velvet Cake  1 ¼ cups butter 2 cups caster sugar plus 2 tablespoons 3 whole eggs plus 1 egg white 3 teaspoons vanilla extract (or the seeds of 1 ½ vanilla beans) 1 teaspoon salt 1 ¼ cups buttermilk 3 tablespoons of blueberry syrup 1 ½  cups puréed blueberries, sieved (about 2 cups whole fresh or frozen blueberries) 3 tablespoons pure cocoa powder 3 ½ cups self raising flour 1 tablespoon raspberry vinegar 1 teaspoon baking powder Purple food colouring – colour to the colour you prefer, a tablespoon or so of natural colouring gives a deep indigo purple, by all m

The cake is superb! So easy to make. It rises up nice and light, yet stays very moist and the flavor is rich and delicious! Perfect texture. I baked it in a 9" springform so it took about 10 more minutes to bake to perfection.  The whipped cream frosting was very good, not too sweet and held up well to applying it to the cake. Next time I will double the Bailey's in the frosting too - you could taste it, but I wanted more. It took several slices to decide :) Recipe >> Irish chocolate cake with Baileys buttercream frosting @ culinaryginger.com

I just finished making a double batch of these truffles to take to my cousin’s house tonight. Of course, I had to set aside a few for myself. These are by far the best truffles I have ever made. The combination of white chocolate and the flavorful dried berries is wonderful. I used a 65% chocolate that I found at Trader Joe’s (and I also got the blueberries there for much less than I would have paid at our local grocery store). Even though I doubled the recipe, I only used a little over 1/4 teaspoon of the salt. The salt definitely added something. I cannot wait to try other flavors, but the blueberry is unique and very tasty. Recipe >> White Chocolate Blueberry Truffles @ omgchocolatedesserts.com

What happens when a cake and a chocolate chip cookie mate? A Chocolate Chip Cookie Dough Cake that's jaw-droppingly delicious - a layer of cookie dough is nestled between layers of sweet vanilla cake and creamy vanilla icing. Not done yet...we still have a top layer of chocolate chip bites to finish off this cookie-cake-masterpiece! Recipe >> Cookie Dough Chocolate Cake @ livforcake.com

Chocolate Pretzel Pecan Shortbread Bars     FOR THE CRUST:     2 cups flour     ⅓ cup brown sugar     ½ cup pecans, chopped     1 stick butter, cold     FOR THE FILLING:     1 cup sugar     1 cup white Karo syrup     ½ cup butter, melted     4 eggs, slightly beaten     2 cup chopped pecans     1 cup mini chocolate chips     1 cup pretzels chopped Read More >> Chocolate Pretzel Pecan Shortbread Bars @ thebittersideofsweet.com

Here's an amazing recipe if you are watching your carbs...turn ground beef patties into edible bowls for a bun-less burger! You can fill them with your favorite things, here I took peppers, shallots, sausage and bacon. It's kind of a different twist to an ordinary hamburger! Recipe >> Miss Cindy's Burger Bowls @ ktwb.com

Made these yesterday for my dad as he LOVES german chocolate cake and he said they beat any cake he has ever had! I love the versatile brownie base-SO much better than boxed (he could immediately tell it was homemade) and super versatile! the flavor of these is wonderful but the brownie turned out pretty dry. I think next time I will underbake them before I add the topping, so when I put them back in to broil they won't overcook and dry out. I'm pretty sure thats what happened because it took much longer than 5 minutes on broil for my topping to cook right. Still the flavor was amazing, and I ate them with vanilla ice cream to counter-act the dryness of the brownie!" Recipe >> The Best German Chocolate Brownies @ averiecooks.com

Today was one of those days and I decided to whip these up for breakfast. I wasn’t able to get my rectangle of dough to 16×23 (perhaps because I don’t have a rolling pin and had woken up super early so I was impatient) and I’m not great with a knife so I ended up with 8 enormous rolls. I cooked them for an extra 10 mins or so and was amazingly pleased with how they turned out – no high altitude alterations needed! They were a huge hit with my boyfriend & friends and didn’t last long! Recipe >> Apple Pie Cinnamon Rolls @ thehopelesshousewife.com

This recipe is amazing! I’ve made it twice now(both times I made with a regular block of cream cheese and whipped first before adding the peanut butter and used regular cool whip) Everyone kept coming back for more, and my sister has requested I make this for her birthday instead of birthday cake :) Recipe >> Peanut Butter Fudge Brownie Trifle @ howsweeteats.com

I made this cake yesterday and it turned out very well. I did make a few changes to lesson the calorie and fat content and it still tasted authentic. First I would tell you to read the directions carefully. The cake has 3 parts ; batter,filling and topping. The first 6 ingredients make the batter. Be sure to put only one cup of sugar in the batter not 2. The next 3 ingredients make the 3 milk mixture for the filling hence the name three milk cake. I chose not to use whole milk but used 1% and used only 1 cup along with the other 2 milks. I made the cake in a 9x13 pan not a round pan as seen in the picture. The cake was a little flat but that is ok because as you add the 3 milk mixture it expands . After the cake was done I pierced the cake many times with a fork , all over the cake. You want to make a lot of holes for the milk to saturate the cake. After you pour the milk on , you want to cover with foil and refrigerate for several hours. I chose to use cool whip as the topping instead

While we put all of that effort into the main dish, sometimes all we’re missing in the end is a little bit of flavor. Eating real food opens a world of opportunity in the kitchen, but it also slims down our grocery store options. This is especially true of bottled dressings, dips, and sauces. While perusing the labels of the condiment aisles, you’ve likely come to the sad realization that most bottles contain soy, corn, and sugar. Don’t let it get you down though. All it takes to break out of a kitchen rut or that inevitable food option is a tasty drizzle of something that tastes familiar. Whether you’re looking for that perfect dairy-free tzatziki or ranch for wing night, these 8 simple, delicious, and nutritious paleo dressings to take your meals to the next level. Read More >> 9 Staple Salad Dressings You Should Know How to Make @ blessthismessplease.com

My family loved these rolls! They turned out perfect! I started out with 3.5 cups of flour, and after stirring in the liquids, I added another 1/4 cup of flour to knead the dough by hand. I find that when I use my mixer to knead, I always have to add more flour – you get a better feel for the dough when you use your hands. Anyways, I only kneaded it for a few minutes. I’ve used this recipe to make bread several times and it turns out great like the rolls do.. This is my ‘go to’ recipe for rolls, bread and cinnamon rolls now. Love it! Recipe >> One Hour Dinner Rolls @ kleinworthco.com

This is such a throwback to childhood! It was VERY good and we got a little crazy and threw in 1 1/2 cups of high end dark chocolate chips. I think it would have been just fine with the 3/4 cup. We also didn't have any bourbon and didn't want to use the vodka in it so we used two tablespoons of coffee. Great, great recipe! I also used Best-Ever Pie Crust from this site. Nice. And we got 12 slices out of this pie because it was very rich. Great with ice cream or whipped cream. FYI, I think it needs a deep dish crust!! It might be good to specify since I got a regular frozen one and had to throw a pan in the oven underneath because it’s dripping the filling everywhere… I’m sure it’ll still be delicious though… Recipe >> Kentucky Derby Pie @ cupcakesandkalechips.com

My family loves this recipe. The first time I made it, I did not change a thing. I now use cream of mushroom soup in place of the cream of chicken. I also add a can of corn to the layers. My family also likes cheddar cheese over American. The tomato soup along with the brown sugar and chopped onion does amazing things to the ground beef. I never would have thought. Overall, the dish was a little dry so maybe more of the chicken soup next time? This was a huge hit with my husband. I also agreed it was worth a repeat here. I scaled this down to half and used a loaf pan and it came out great. I'm sure glad we tried this You can play with this recipe and never come out wrong. Totally enjoyed!!! Recipe >> Amish Country Casserole @ withablast.net

I read a lot of reviews with concerns about 'scrambled eggs' which is common when eggs are cooked too quickly. I always temper the eggs. Here's how to do it: Combine the juice and zest in a double boiler and heat until hot, not boiling. If you don't have a double boiler, a metal bowl atop a saucepan filled with water works just fine, just make sure it's stable. Have the eggs in a separate bowl, and mix in the sugar just before adding the juice. When the juice is hot, SLOWLY pour some over the eggs and sugar while whisking. This may take two people, but a towel under the egg bowl will help it from moving around. You don't have to pour all the juice, just enough to make the egg mixture the same temperature as the juice. Pour the egg mixture back into the juice over a strainer. This will get rid of any eggs that may have curdled. Then cook over medium-low heat until thick enough to hold the marks from the whisk. Finally remove the curd from the heat and add the but

ROSEMARY GARLIC BUTTER STEAKS Serves 4 Ingredients: 4 rump steaks (1 to 1.5-inches thick), room tº 2 or 3 garlic cloves 2 Tbs fresh rosemary leaves 3 Tbs butter 1 Tbs olive oil Salt and pepper A splash of white or red wine Directions: Mince garlic and rosemary. Add 1 teaspoon salt (or to taste) and mince it a little longer. You can also do this with a mortar and pestle. Rub the paste over both sides of each steak. Heat a skillet over medium/high heat and melt butter. Add oil to prevent it from burning too much. Add steaks, season them with pepper and cook 1 or 2 minutes on each side. Turn it over, cook it 2 or 3 more minutes and add the wine (you can add extra garlic and rosemary now too to the skillet). It will steam furiously. Cook the steak 2 or 3 additional minutes for medium rare, remove steaks and let rest for 5 minutes. Meanwhile, cook the wine until reduced and a kind of sauce if formed. Slice the steaks and serve them with the sauce. Tips: I used rump steak, my favorite cut. L

I am making these the 2nd time within a week. They Are fantastic. You can taste the peanut butter, cream cheese & chocolate chips; the flavors all blend together to make these extremely yummy bars. The 2nd go round I substituted finely chopped pecans for the oatmeal. Fabulous! I now have a new family & friends favorite, everyone keeps asking for more….  two notes: use cooking spray and maybe a little flour on the bottom of the pan. Also, cream the cream cheese and sugar together before adding the egg and vanilla. Otherwise very tasty! Recipe >> Peanut Butter Cheesecake Cookie Bars @ insidebrucrewlife.com

A hit at a teenager birthday party. I preferred it with 1/2 the butter, but I'm not a butter fanatic either. Instead everyone at the party loved it as is, so 5 stars is is! It's a fool proof way to serve a cheesecake flavour without needing to bake. It is also nice to serve with different types of cookies (also accommodating gluten free, nut free and other special diets). I topped some of them with toasted almonds, some with strawberry preserves and some as is. The top favourites for "scoops" were graham crackers and Pavesini! Recipe >> Peanut Butter Cup Cheesecake Dip @ thechunkychef.com

Guilt-free “ice cream” is what you’ve been missing all your life. If you haven’t tried this recipe, you’re going to love it. It’s super simple and can be made to your liking. INSTRUCTIONS:     Chop and freeze at least 2 bananas. They will need to be frozen for this to work. Whenever my bananas start turning brown I just cut them up and throw them in the freezer so that I always have some ready to make this.     Once frozen, place 2 chopped bananas into your food processor (or a powerful blender or Yonana!), and blend until smooth. You may have to blend and open your processor a few times to stir. Feel free to add a little water or almond milk to help the bananas blend faster, but as they melt a little they will eventually blend without adding anything.     Add 2 TBSPs of peanut butter and 1 TBSP of cocoa powder, and mix well.     Serve and eat immediately. TIPS:     The recipe options for this are endless! You can eat the bananas alone or add other ingredients to change the flavor. Con

These are great. I did also make a few substitutions and additions because I had stuff to use up but I will definitely be making these again! And so healthy! Lots of fiber! Look at these crazy healthy ingredients! I used flax meal instead of wheat germ and substituted pecans for walnuts. Also added chia seed and coconut. Yummy! Recipe >> Banana Bread Breakfast Cookies @ bakerbynature.com

A copycat of one of my favorite cookies of all time: Disneyland's Bakery-Style Peanut Butter Cookies! Disneyland’s Peanut Butter Cookies Ingredients:     1 cup butter, softened     1 cup creamy peanut butter     1 cup sugar     1 cup packed brown sugar     1 teaspoon vanilla extract     3 eggs     4 cups all-purpose flour     2 teaspoons baking soda     ¼ teaspoon salt     1 cup peanut butter chips     ¼ cup granulated sugar Instructions     Preheat oven to 375 degrees F.     In a large bowl, cream the butter, peanut butter, sugar, and brown sugar together. Add vanilla and mix. Add the eggs, one at a time, mixing well after each one.     In a separate bowl mix the flour, baking soda and salt together. Add to mixture in mixing bowl and stir until completely combined. Fold in peanut butter chips.     Roll dough into 1½" balls. Place ¼ cup sugar into a small bowl and roll each ball of dough in the sugar until completely covered. Place the dough balls on a baking sheet with a non-

These Mini Baileys Chocolate Cheesecakes are easy to make and the small mini size makes them great for sharing and the perfect size. With the irish cream liqueur they are also a great treat for St. Patrick’s Day.  I used this recipe to enter dessert contest at work. Not only did I shock people by entering, but I won hands down!! Now I’m trying a variation, which I’m not all that confident will work. Instead of bailey’s this time around, I’m using Peppermint Schnapps (no creme de menthe, and the liquor store is closed!). My plan is to top it with the chocolate ganche and decorate with small and crushed candy canes for a christmas party. Recipe >> Mini Baileys Chocolate Cheesecakes @ lifeloveandsugar.com

I made this for a church picnic and for a Friday night family night fruit salad. Along with our Ravioli Lasagna. It was a HUGE hit. it was so simple and fast to make. even my special needs son was able to get a thrill in helping me make this. Everyone at church was asking for this recipe. It allowed for me to keep with the fresh fruits we needed for nutrition but also a fun part at the the same time. Great and amazing compromise favorite. This will definitely be a make again favorite in my house and a recipe I will pass on to my daughter in her homemade cookbook binder we are making her for her soon graduation. Recipe >> Strawberry Cheesecake Salad @ cakescottage.com

This simple Summer Berry Cheesecake Salad recipe comes together with just 5 ingredients. Rich and creamy cheesecake filling is folded into your favorite berries to create the most amazing fruit salad ever!  Your family will go nuts over it. If you haven’t noticed by now, I am a sucker for quick and easy side dishes. Some of you will say that this makes a better dessert, but if you have a crazy sweet tooth like mine, it is an amazing side dish. :) We all enjoyed this fruit salad very much. I didn't add much sugar, just a couple tablespoons over the strawberries after I'd cut them, then I folded in the blueberries and bananas. At the last, I sprinkled in FRESH lemon juice. I think adding a full half cup of sugar would do a disservice to the natural sweetness of the fruit. This salad is a HUGE hit at any potluck and makes a lot if you need to feed a crowd. I promise that you won’t have any leftovers! It was so easy and I couldn’t help licking the spoon. 😀 Excited to share it with

If you are a fan of bananas, chocolate and peanut butter, you are gonna love these Chunky Monkey Popsicles! One of my kids favorite snacks is a banana smothered in peanut butter with chocolate chips and chopped peanuts sprinkled on top, which was the inspiration for these tasty popsicles. Even the name of these ice pops holds a special place in my heart because I used to call my daughter a little chunky monkey when she was a baby! Recipe >> Chunky Monkey Popsicles @ glitternspice.com

Fantastic Recipe! Made a single batch to try it out exactly as it was printed. Some Key Tricks I Used: **Make dough, and pop into refrigerator for about an hour--it makes cookies easier to scoop. **I used the smallest cookie scoop I had (approx 2 tsp) and levelled off the bottom (so I had exact size balls (With flattened ends!) **I scooped the first batch into the mini muffin tin...and while that batch baked, I scooped the rest of the dough onto a plate--that way I could quickly refill the pan once cooled (I have asked Santa for an extra pan for Christmas--It would be good to make more than 12 at a time!!!) **Freeze PB Cups, unwrap, then pop back into freezer--until cookies are out of oven. **Allow middles to "sink" a bit before adding the pb cup(should happen when removed from the oven after 8 minutes) the "sink" will prevent the sides of the cookie from cracking. **ABSOLUTELY refrigerate the pan before removing cookies for cooling rack... BUT **Decorate with sprin

I’ve made this Chocolate Peanut Butter Pie often and just as often get asked for the recipe!   We’ve adapted the recipe only slightly from the original publication.   While originally served with a soft filling, we actually prefer this slightly frozen with a firmer, almost ice cream-like consistency, but either way you eat it, it’s a memorable dessert. Recipe >> Peanut Butter Pie @ handletheheat.com

This is such a great recipe if you are making nachos for a crowd. For the past few years I made this a staple at my football parties. I make a batch, and then make it a part of my 'nachos' bar. I have chips, chopped veggies (onions, tomato, olives, jalapeno peppers, bell peppers, etc.), cooked ground beef and turkey with taco seasoning, guacamole, sour cream and salsa. The guests can each make their own custom batch of nachos to meet their preferences and creativity. I keep it warm in a crock pot so it stays liquidey. Recipe >> Homemade Nacho Cheese Sauce @ fifteenspatulas.com

I bake my brownie bites in the wilton silicone brownie pan. I pressed a scoop of the cough into the same pan so I ended up with a cube stack–very elegant! Also very delicious and not very hard! I know the way I did it didn’t save on the oven but I didn’t like the idea of smushing a brownie around dough–I was thinking sticky mess (albeit a delicious one!) so I liked this sandwich way better. Recipe >> No-Bake Chocolate Chip Cookie Dough Brownie Bombs @ thedomesticrebel.com

Fluffy and moist! I can’t eat dairy, so I tried this with some canned coconut milk instead of the yogurt. It turned out great! It didn’t dome in the middle, but it’s still good and fluffy. I usually prefer a denser banana bread with more bananas, but that’s just because lighter breads were usually dry. Not this one! It’s a good recipe when I only have a couple bananas on hand. Recipe >> Cinnamon Sugar Blueberry Banana Bread @ crazyforcrust.com

The easiest banana cake to make, just right for using up those very ripe bananas in the fruit bowl! Really quick to mix and little washing up. Having read some previous comments I increased the oven temperature to Gas Mark 4 and gave it 50 minutes. It still needed a further 10 minutes before the skewer came out clean. I also added a good handful of chocolate chips and a sprinkle of demerara sugar on the top. The cake was very light and tasted good. I'll do it again. Recipe >> Easy banana Cake @ lifeisaparty.ca

This is my second time making these. The first time I filled them to the top with the brownie batter and that was too high. The taste, however, was wonderful! So I tried again and this time I filled just under 3/4 of the way with the brownie batter. If you're looking for something a little different for your cookie trays, you should try these! Of all the cookies I've made this year, and I've made quite a few, these by far are the favorites of everyone in my family. SO yummy! :) Recipe >> Chocolate Chip Brownie Tarts @ inquiringchef.com

To make perfect, incredibly easy to peel hard-boiled eggs, bring a pot of water to a rapid boil. (I have to cover the pot to get my water to boil hard.) Add a dash of salt then gently lower the eggs into the boiling water with a slotted spoon. Replace the lid and boil hard for 14 minutes. Drain and place immediately in cold water. Ice water is even better. Lightly crack each egg all over then gently roll it between your hands. The eggs will practically leap out of the shells on their own, leaving the most perfect hard-boiled eggs you’ve ever seen. Hard-boiled eggs worth writing home about. Rinse in cold water to make sure you didn’t leave even the tiniest bit of shell on the eggs then allow the eggs to cool thoroughly before slicing. You want to be sure they are chilled all the way to the center. Pop them in the fridge for 30 minutes to an hour. Eggs slice much more cleanly when they’re cold. Once chilled, slice eggs lengthwise with a smooth-bladed knife. Squeeze gently to pop out the

I loved the taste of them, however even though my butter was super super soft (it was already nice and soft but then i had to leave for a couple of hours so didnt make them until i got back), i found the dough to be kind dry, but it still came together okay. the trouble came when i tried to slice them. even though they were well chilled-to the point that they were rock solid-and i was using a very sharp knife, when i tried to slice them, they just fell apart as soon as i hit a chocolate chip, and the dough was so cold that i had a hard time even smooshing them back together so i just did it as best as i could and hoped they melted together. i think next time i try these (and there will be a next time!), im going to skip the chocolate chips. if i decide to try the chocolate chips in it again, ill get the nestle mini chips. maybe it was the chocolate chips i was using-i sent my husband to the store for them and he brought home the ghirardelli milk chocolate chips which taste divine but a

15 Minutes Churro Sticks – easy, crispy sticks made with puff pastry, rolled in melted butter and coated with cinnamon-sugar mixture, served with warm chocolate dipping sauce . Double the cinnamon & sugar before starting. Wrap a cutting board with foil and put in the freezer before unrolling the dough and working with it. Brush a little melted butter on the side of the 2nd set of rectangles that will be put down on the 1st set before putting them together, topping sticks better! Use Butter Flake crescent rolls instead of regular. Recipe >> 15 Minutes Churro Sticks @ omgchocolatedesserts.com

There is nothing quite like a creamy, no-bake layered dessert. Especially when those layers are chocolate and peanut butter. Chocolate Peanut Butter No-Bake Dessert Ingredients:     20 Oreo cookies, divided     2 tablespoons butter, softened     1 package (8 oz.) cream cheese, softened     1/2 cup peanut butter     1-1/2 cups confectioners’ sugar, divided     1 carton (16 ounces) frozen whipped topping, thawed, divided     15-20 miniature peanut butter cups, chopped     1 cup cold milk     1 package instant chocolate pudding Instructions:     Crush 16 cookies; toss with the butter. Press into an ungreased 9-inch square dish; set aside. In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners’ sugar until smooth.     Fold in half of the whipped topping. Spread over crust.     Sprinkle with chopped peanut butter cups. In another large bowl, beat the milk, pudding mix and remaining confectioners’ sugar on low speed for 2 minutes Let stand for 2 minutes or until soft-s

These are fantastic, I've made them several times already! Today my brother needed some cookies for a potluck at work (he just started a new job) and he requested these. I doubled the recipe and did half with the peanut butter filling and half with a chocolate swiss meringue buttercream. Both varieties were fantastic! Recipe >> Peanut Butter Oatmeal Sandwich Cookies @ annies-eats.com

50 Pasta Salad Recipes You Need to Bring to Your Summer Potlucks You'll love these flavorful twists on the classic, summer picnic dish   Read More >> 50 Pasta Salad Recipes You Need to Bring to Your Summer Potlucks @ countryliving.com

I made this for my husband for Valentine’s day and it is phenomenal! Honestly the best cheesecake I’ve ever made and very easy to do. He loves peanut butter cups but isn’t a huge chocolate fan (weirdo! ha!) so this was a little over the top for him. When I make it again I’ll probably just drizzle chocolate on top (though I thought it was great!) and he requested a graham cracker crust. I’m not sure how that will be but I’d recommend going with plain chocolate wafers (or take the middle out of the oreo) because the crust is super sweet. So great! Recipe >> Reese’s Peanut Butter Cheesecake @ tasteandtellblog.com

These have become an absolute staple in my house! Also, it is my total standard recipe for 'gotta-bring-something-sweet' to 'fill-in-the-blank'. SO easy, SO fast and terrific for satisfying those cravings. I chill the peanut butter base for 15 or 20 minutes before topping with the chocolate so the warm chocolate doesn't melt into the peanut butter too much, making spots of too thick chocolate and leaving other areas spread too thin! Recipe >> Chocolate Peanut Butter Mousse Bars @ delightfulemade.com

This is the creamiest, the dreamiest low carb dessert ever. Sugar-free chocolate mousse in a grain-free chocolate cookie crust. It’s no bake and so easy to make!   Made it today….it’s been sitting in the fridge since 9 a.m and the mousse hasn’t set properly….not runny anymore, but still very wobbly….problem might be I only had extra large eggs at home (we only buy those ones) and I most probably must have cut down on the almond milk… Recipe >> No Bake Chocolate Mousse Tart @ alldayidreamaboutfood.com

Strawberry Cheesecake Dream Bars – a graham cracker crust, fresh strawberries, a creamy strawberry cheese layer, strawberry creme pudding, topped with whipped topping. These are the perfect dessert to make when strawberries are in season! Recipe >> Strawberry Cheesecake Dream Bars @ 365daysofbakingandmore.com

Made these yesterday for my dad as he LOVES german chocolate cake and he said they beat any cake he has ever had! I love the versatile brownie base-SO much better than boxed (he could immediately tell it was homemade) and super versatile! These brownies look amazing! I love how the frosting only takes ten minutes to make.. Recipe >> The Best German Chocolate Brownies @ averiecooks.com

My mother in law always makes this around Christmas time by getting the limited edition peppermint sandwiches and drizzling with just fudge sauce and topping with crushed candy canes. This makes me want to recreate it at other times of the year, too! Recipe >> Reese’s Ice Cream Cake @ lemonsforlulu.com