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Cookies n' Cream Oreo Fudge Ice Cream Recipe

INGREDIENTS 1 quart half n' half (fat free is okay) 1 pint heavy cream 1 tablespoons vanilla 2 cups sugar 1 large box Oreo cookies n' cream instant pudding mix about 12 oreos, crushed or roughly chopped one jar hot fudge topping (or about 1 cup homemade fudge sauce) Click link below for recipe

Contributed by Karen Webb

Cinnamon Roll Whoopie Pie Recipe

Ingredients Pillsbury Grands Cinnamon Rolls 2 cups (4 sticks) butter, slightly softened 7 cups powdered sugar 1 (8 oz) package cream cheese 1 teaspoon vanilla 2 teaspoons cinnamon Click link below for recipe.

Contributed by Karen Webb

Birthday Cake Reeses

For the cake layer: * 2 tbsp coconut flour (or another flour) (19g) * pinch salt (1/16 tsp) * 1/8 tsp baking powder * 4 tbsp water (use much less if using a flour other than coconut flour) For the filling: * 1/4 tsp pure vanilla extract * 2 tbsp cashew butter (or nut butter of choice) * 2 tbsp milk of choice * 1/2 packet stevia or 2 tsp powdered sugar (omit for a less-sweet result) * optional: sprinkles For the chocolate coating: * 1/4 cup plus 1 tbsp cocoa powder (25g) * 20-30 nunaturals vanilla drops or 2-3 tbsp pure maple syrup or agave * 1/4 cup liquid virgin coconut oil (Or omit these first three ingredients and simply melt 1/2 cup chocolate chips instead.) (58g)

Contributed by Tori Griffin

No-Bake Mini Fruite Pizzas Recipe

INGREDIENTS For the crust 15 medjool dates, pits removed ¼ cup almond butter 1 teaspoon vanilla ¼ teaspoon salt ½ cup pecans ½ cup almond meal, hazelnut meal, ground oats, etc. 1-2 tablespoons chia seeds, flax, etc. For the filling and toppings 8 ounces Neufchatel (reduced fat cream cheese), softened ¾ cup full fat canned coconut milk 1 tablespoon honey (raw local honey = best!) fruit toppings of choice like raspberries, strawberries, kiwi, and mango Click link below for recipe

Contributed by Karen Webb

Mounds Bar Chocolate Chunk Cookies Recipe

INGREDIENTS: 3/4 cup unsalted butter, softened (1 1/2 sticks) 3/4 cup light brown sugar, packed 1/4 cup granulated sugar 1 large egg 2 teaspoons coconut extract (vanilla extract can be substituted but flavor will not be the same) 2 cups all-purpose flour one 3.5-ounce packet instant vanilla pudding mix (not sugar-free and not 'cook & serve') 1 teaspoon baking soda pinch salt, optional and to taste 12 fun-size Mounds Bars (.6-ounce size), dice each bar into sixths 1 cup semi-sweet chocolate chunks Click link below for recipe

Contributed by Karen Webb

Toasted Coconut Brownie Torte

Ingredients Brownies 3/4 cup vegetable oil 1-1/2 cups granulated sugar 3 eggs 3/4 cup all-purpose flour 1/3 cup + 3 tbsp dutch process cocoa powder 1/4 tsp + 1/8 tsp baking powder 1/4 tsp salt 1 tbsp toasted coconut butter Stack with whip cream Top with 3 tbsp toasted coconut hot fudge Click link below for recipe

Contributed by Karen Webb

Frozen Strawberries and Cream Dessert Recipe

INGREDIENTS 4 graham cracker sheets ½ cup pecans 10 tablespoons butter 1 cup flour ⅓ cup brown sugar 2 egg whites ½ cup sugar 1 cup heavy whipping cream Juice from 1 lemon 4 ounce cream cheese, softened 2 cups coarsely chopped strawberries Click link below for recipe

Contributed by Karen Webb

Butterfinger Rice Crispy Treats Recipe

Ingredients Peanut Butter Rice Crispy Treats: 6 C. Rice Crispy cereal 10-12 oz. mini marshmallows 3/4 C. peanut butter, smooth 1 tsp. vanilla extract Peanut Butter Chocolate Ganache: 1 C. smooth peanut butter 2 C. chocolate chips 5 Butterfingers, roughly chopped (regular size candy bars) Click link below for recipe

Contributed by Karen Webb

Chocolate Dipped S’mores Cookies

Ingredients 1 3/4 all purpose flour 1/2 tsp baking soda 1/4 tsp salt 1/2 cup granulated sugar 3/4 packed brown sugar 1/2 cup of butter melted and cooled 1 egg 1 tsp vanilla 1/2 cup marshmallow bits (not mini marshmallows) 1/2 cup mini chocolate chips 1 1/4 cup of milk chocolate chips, melted 3 sheets graham crackers, crumbled Click link below for recipe

Contributed by Karen Webb

No-Bake Peanut Butter Lover’s Pie Recipe

INGREDIENTS: For the Crust: 24 Nutter Butter cookies, crushed 4 tablespoons salted butter, melted For the Filling: 6 ounces cream cheese, at room temperature ¾ cup creamy peanut butter ¾ cup powdered sugar 3 tablespoons + ¾ cup heavy cream, divided For the Whipped Cream: 1 cup heavy cream 2 tablespoons powdered sugar 1 teaspoon vanilla extract Chopped peanuts, for garnish Click link below for recipe

Contributed by Karen Webb