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Made this twice once with great resluts, once not so great. I used limeade both times but the second time I bought low fat Cool Whip by mistake and ended up with a runny mess that didn't set up. So I ended up freezing the pie which ended up tasting as great as my first try. Good thing that I made it the day before I was serving it. I also added some crushed pretzels to the graham cracker crust I made hoping for a Margarita type pie. That was a nice chang. Recipe >> Cream Cheese Lemonade Pie @ greatgrubdelicioustreats.com

Churro Ice Cream Bowls Makes 8 churro bowls INGREDIENTS: ¼ cup butter, cubed 2 Tbsp. brown sugar ½ tsp salt 1 cup water 1 cup flour 1 tsp vanilla 4 eggs Cooking-oil spray Oil for frying Cinnamon sugar Ice cream Hot fudge and caramel topping (optional) Equipment: Piping bag with a small star tip Muffin tin (6 to 12 cups) PREPARATION: In a medium saucepan over medium-high heat, add butter, brown sugar, salt, and water, and bring to a boil. As soon as the butter has fully melted and the mixture begins to boil, reduce the heat to medium-low and add in flour. Using a wooden spoon, stir until the dough comes together to form a ball (about 1 minute). Remove from heat and let cool for 5 minutes before proceeding to the next step (to prevent accidentally cooking the eggs). Mix in the vanilla extract and add in the eggs, one at a time, being sure to fully incorporate each egg before adding the next. Once all the eggs are incorporated, transfer it to a piping bag with a small star tip. Invert a m

Easy-to-make chocolate cake with a gooey caramel center--almost like a candy bar. - I made this cake for my boyfriend's birthday and his entire office loved it! This is an extremely rich cake - you can't eat much! I subbed Devil's Food cake and peanuts because he doesn't like coconut or walnuts. Turned out great and also did the snickers on top.. It was very delicious and rich. definitly need a glass of milk or vanilla ice cream. I plan on making it again for my husbands bday. Recipe >> Snickers Cake @ plainchicken.com

It’s a hard life, but we did it to bring you the ultimate chocolate chip cookie recipes. As part of the process of creating the best chocolate chip cookies ever, I baked 10 famous existing cookie recipes and held a blind taste test for 40 of my co-workers. The 10 recipes came from all over the cookie spectrum. There was the New York Times’ top pick, the Nestlé Toll House version that we all grew up with, and favorites from Bon Appétit and bloggers like Tara O’Brady of Seven Spoons. I wanted to include something for everyone, because even though I’ve spent many years as a professional recipe creator, I know that not everyone is necessarily looking for the same kind of cookie. For this test, I asked my co-workers to taste all 10, then pick their absolute favorite. To keep things as even as possible, I created a few simple parameters when it came to the actual baking. I used the same size cookie scoop for all the cookies, as well as the same brands of ingredients. I baked off and tried on

This was delicious! I followed the recipe exactly with a few minor changes. (1), I used Nestle's semi-sweet mini chocolate chips and reduced the amount of white sugar to about 1/3 cup. It still very rich and plenty sweet. And (2), I heated the chocolate chips in a double boiler to avoid burning the chocolate (a glass heat-safe bowl holding the chocolate chips set on top of a saucepan with a small amount of simmering water).  The mousse was set firmly within 4 hours, although it may have set in less time than that, since I didn't check on it. Using 6 oz. glass custard cups, this recipe makes 8-9 servings. I will absolutely make this again. Recipe >> Bailey’s Chocolate Mousse @ lemontreedwelling.com

I have to get better at giving pie crusts a nice edge. Mine didn't look very pretty but that's my fault. This recipe was easy and really good. My food processor isn't big enough to hold the entire volume of this recipe so I had a few issues with that. Also, I bought salted butter by mistake. I was still happy with the flavor though because I was making a savory dish with the crust. In the future I will stick to unsalted butter, especially if making a pie. This pie crust is my personal favorite and is made using a food processor, which makes cutting the butter into the flour very simple. By the way, you can make a double batch of this, and freeze the individually wrapped dough for future pie-related adventures." Recipe >>   Homemade All Butter Pie Crust @ sugarapron.com

This is a quick lemon cake that benefits from the lovely addition of blueberries. You could leave out the berries if you're after a classic lemon drizzle cake, though the blueberries are heavenly! I love pound cake, and I have tried a bunch of recipes...this one makes a beautiful cake. The cake rose right to the top edge of the tube pan, but I did have to let it bake about 20 minutes longer than specified, so be sure you test it with a wooden skewer before assuming it's done. I followed the recipe as written with only a few minor changes: added one teaspoon vanilla extract in addition to the lemon flavoring, didn't measure the lemon zest - just used the zest of one large lemon, and added about a cup of diced fresh cherries I had and needed to use. I tossed the fruit with flour, and this kept them distributed throughout the cake without sinking. The cake has a wonderful flavor and texture, and is easy to prepare. This is a good basic pound cake recipe, and you could experime

Kids said that these are better than Reese's! Very tasty. Has anyone tried using just 1 stick of butter successfully? I'll let you know if it works! UPDATE: I made these with 1 1/2 sticks of butter with equally delicious results. I will update again trying 1 stick...UPDATE #2: Okay, I tried one stick of butter - the taste is still delicious! The only difference is that the peanut butter part is a little more crumbly...doesn't hold together quite as well...so you decide how much butter you want to use! 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. Recipe >> PEANUT BUTTER CHEESECAKE OVER PEANUT BUTTER CUPS SITTING ON A GRAHAM CRACKER CRUST & THEN TOPPED WITH PEANUT BUTTER GANACHE AND A CHOCOLATE DRIZZLE! @ hugsandcookiesxoxo.com

This recipe is awesome!. I read all of the reviews and was concerned about how this would turn out. So, I would have felt bad if this didn't turn out well. But, I noticed that many others had success and I thought surely I could use their suggestions. I wrote out all of the suggested adjustments to this recipe and did those, and it tastes...well, heavenly! If you don't want to go through all the reviews, here's the adjustments... Use 1&1/2 cups of milk instead of just one. Wait till the other ingredients are mixed before you make your meringue, and then fold it in rather than beat it. I also made a few other adjustments to make mine low fat. I used skim milk, and light butter with canola. I made 24 cupcakes and they are wonderful! Note that the batter seems thin, but it makes up moist wonderful cupcakes. Also, do make sure to notice that you are suppose to sift the flour first, then measure and add baking powder and salt, then sift all together three times. I'm wond