mothers day dessert

Sweet little Nutter Butter cookies topped with peanut butter fudge are dipped in pink candy coating then dusted with tiny flecks of the pink candy coating to look like a pink fuzzy slipper.

Pink Fuzzy Slipper Cookies

Nutter Butter Cookies

peanut butter (I choose Jif)

unsalted butter

heavy whipping cream

table salt

sugar

pink confectionery coating (Candy Melts, melted)

pink confectionery coating (candy melts), (grated)

Carefully split each cookie and scrape the peanut butter filling out into a bowl.

Combine the creamy peanut butter, butter, cream and salt in a bowl.

Heat in microwave on high for 30 seconds, stir, heat 20 more seconds, then stir and heat 10-second increments afterward, if needed until melted.

Stir in the powdered sugar then add the reserved peanut butter filling from the cookies.

Scoop out 30 balls of fudge using a #70 ice cream scoop or spoon.

Roll into balls and press into a slipper shape on one end of a Nutter Butter Cookie.

Create an indentation in each peanut butter fudge ball making it look like a slipper.

Dip the top party of a cookie in melted pink candy melts and immediately sprinkle with grated pink candy melts.

Set aside to dry.

Repeat.

These are the best lemon rolls! They&#39;re soft and fluffy lemon rolls, with a gooey lemon sugar filling and lemon cream cheese frosting.

Lemon Rolls

(300 ml) whole milk

active dry yeast

granulated white sugar (to bloom the yeast)

(593 g) all-purpose flour, spooned and leveled

tsp salt

tbsp (25 g) granulated white sugar

eggs, whisked

(112 g) unsalted butter, very softened

vanilla

tbsp (20 g) lemon zest (about 2 lemons zested)

(110 g) brown sugar

(100 g) granulated white sugar

tbsp (30 ml) fresh lemon juice

(56 g) unsalted butter, softened

oz (113 g) cream cheese,

(97 g) powdered sugar

tbsp (5 g) lemon zest (about 1/2 lemon zested)

lemon juice

To start, bloom your yeast. Mix your active dry yeast, sugar, and warm milk together and let sit for 10 minutes.

Next, in a large bowl of a stand mixer with a whisk attachment, mix flour, salt and sugar together.

To the dry ingredients add the whisked eggs, vanilla, lemon zest and softened butter and mix.

Add in the yeast mixture and mix until everything is blended. Switch to a dough hook and knead on medium speed for 7-10 minutes until the dough pulls away from the edges of the bowl, forms a ball and springs back when pressed.

Form the dough into a ball. Place the dough in a large, greased bowl. Cover with plastic wrap or a kitchen towel and place in a warm place to rise, (outside or a cold oven with the light on works well for this), for 1- 1 1/2 hours, or until the dough doubles in size.

For the Lemon Rolls

While the dough rises, make the filling by mixing butter, brown sugar, white sugar, lemon zest, lemon juice and salt together in a small bowl.

For the Lemon Filling

Grease a 9x13&quot; casserole dish and set aside.

Once the dough has had a chance to rise, remove it from the bowl, punch the dough to release the air, and roll it out on a lightly floured surface. Roll the dough into about an 18 x 12 inch rectangle. It should be about 1/4 inch thick.

Next, spoon the prepared filling over the dough and spread it evenly with an offset spatula.

Roll up the dough tightly into a long log shape starting from the end closest to you. Cut of a bit off the ends to make the log even. Cut 12 rolls about 1 1/2 inches wide using unflavored floss or a very sharp knife.

Place the rolls in a greased 9x13&quot; casserole dish and pour room temperature heavy cream in between each roll. Cover them with plastic wrap and let them proof in a warm spot for about an hour, or until they have doubled in size.

Preheat the oven to 350 degrees about 15 minutes before the rolls are done proofing.

Once the rolls have proofed, bake for 20-25 minutes, or until a light golden color.

Assembling and Baking the Lemon Rolls

While they bake, make the cream cheese frosting by adding the softened butter to a medium bowl and mixing it on high speed with an electric mixer until pale and fluffy.

Add in the cream cheese and mix until combined on medium speed.

Sift the powdered sugar into the mixture a little at a time and mix on low speed until all is combined.

Then add in the lemon zest and lemon juice and combine on low then high speed until the frosting is fluffy.

Let the rolls cool for 5 minutes, then cover the warm rolls with the cream cheese icing. Then serve! 

For the Lemon Cream Cheese Frosting

Filled Strawberry Shortcake Cupcakes add a fun and eye-catching twist to traditional strawberry shortcake by adding a strawberry filling in the cupcake. They&#039;re perfect as a Spring or Summertime dessert!

Easy Filled Strawberry Shortcake Cupcakes

cornstarch (11 grams)

1.5 Tablespoons warm water (23 ml)

strawberries (300 grams)

Tablespoons sugar (75 grams)

lemon zest

Duncan Hines White Cake Mix (made according to directions)

heavy cream (360 milliliters)

granulated sugar (38 grams)

vanilla extract (or vanilla bean paste)

strawberry filling

mint

Using a fork, mix the cornstarch and water together in a small bowl until the cornstarch has dissolved—mixture is thick.

Warm the strawberries and sugar together in a small saucepan over medium heat. Stir the mixture as it cooks, and break up some of the strawberries as you stir. Bring it to a simmer.

Once it simmers, stir in the cornstarch mixture. Allow to simmer for 5 minutes, stirring constantly. After 5 minutes, remove from heat, stir in the lemon zest, and cool completely.

Mixture thickens as it cools. (It must completely cool, so transferring to a bowl out of the saucepan helps speed that up, as does refrigerating it. You can complete a few other steps in the recipe as the mixture cools.)

Strawberry Filling:

Follow the package directions. Bake.

Remove cupcakes from the oven and allow them to cool in the pan for 10 minutes. and then transfer to a wire rack to cool completely. Cupcakes must be completely cooled before filling and topping.

Cool the cupcakes completely before filling and topping.

Cupcakes:

Using a sharp knife, cut a circle into the center of the cooled cupcakes to create a little pocket about 1 inch deep. The piece you remove looks like a sugar cone.

Use some of the cooled and thickened strawberry to fill inside each small crater in the cupcake. A teaspoon is handy to use and about 1½ teaspoons of filling will fit into each hole.

Cut off the sharp end of the pointy end of the piece you removed from the cupcake. Press the round piece on top of the strawberry filling. The leftover filling you&#39;ll use in the whipped cream topping.

Cupcake filling:

Using an electric mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla on medium-high speed until medium peaks form**, about 3–4 minutes.

Fold in 1/2 cup of strawberry filling, or however much you have left. Use immediately or cover tightly and chill in the refrigerator for up to 24 hours.

Whipped Cream Topping:

Use an icing spatula or a knife to pile the whipped cream high on the cupcakes. Everyone LOVES that whipped topping. Garnish cupcakes with sliced strawberries and/or fresh mint.

Serve immediately or store in the refrigerator until ready to serve. You may store leftover covered cupcakes in the refrigerator for up to 5 days. For storing and transporting decorated cupcakes I really recommend a cupcake/cake carrier.

Frost Cupcakes:

Our 2-Ingredient Lemon Sticky Pudding offers a perfect blend of convenience and decadence. Imagine a dessert that takes just minutes to prepare yet fills your kitchen with the irresistible aroma of lemony goodness.

Easy 2-Ingredient Lemon Sticky Pudding: A Sweet Delight

Lemon

Vanilla

Powdered sugar (for dusting, optional)

Preheat your oven to 350°F (175°C). Lightly spray an 8x8-inch baking dish with oil to prevent sticking.

In a large bowl, add the lemon curd to the cake mix. Stir until fully combined. The batter is very thick.

Transfer the mixture into the prepared baking dish. Spread it evenly using a rubber spatula.

Bake for 35-40 minutes, or until the top is slightly golden brown and set. Don’t overbake. Check with a toothpick at 35 minutes. If it comes out clean it is done.

Allow the pudding cake to cool before dusting with powdered sugar, if desired.

Just imagine a no fuss black forest cake. If you're craving a rich chocolate cake bursting with cherry filling and topped with whipped cream frosting, this Black Forest cake recipe is the one for you.

Black Forest Cake Recipe in a 9x13 Pan – No Fuss, All Flavor

Ounce Devil’s Food Cake Mix (1 box)

3.4 Ounces Instant Pudding Mix (1 box, chocolate

Large Eggs

½ Cup Neutral Oil

¼ Cups Water

21 Ounces Cherry Pie Filling (1 can)

3.4 Ounces Instant Vanilla Pudding Mix (1 box)

Milk

Whipped

Maraschino Cherries cherries

Chocolate Shavings or chocolate chips

Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 13 baking pan with cooking spray.

In a large bowl, add the cake mix, instant pudding mix, eggs, oil, and water. Mix to combine. Add to a prepared 9 x 13 cake pan. If you prefer, you can make this in two cake pans.

Bake at 350 F. for 30-35 minutes.

Let cool to room temperature, for about 30 minutes.

Make the Cake

When cool to the touch, spread the can of cherry pie filling over the top.

Prepare the instant pudding mix. In a medium bowl, combine the pudding mix with the milk. Whisk until it thickens.

Fold in the whipped topping.

Spread the pudding mixture over the cake covering the cherry pie filling.

Garnish with chocolate shavings and maraschino cherries. Pro Tip. I dried the maraschino cherries with paper towel before adding them to the top of the cake. Otherwise, the red juice will run and stain the white pudding mixture topping.

Chill until serving time. Enjoy your rich chocolate cake chilled or let it sit out for a few minutes to soften before serving!

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Pink Fuzzy Slipper Cookies

Lemon Rolls

Easy Filled Strawberry Shortcake Cu...

Easy 2-Ingredient Lemon Sticky Pudd...

Black Forest Cake Recipe in a 9x13 ...

Top 5 mothers day dessert recipes from across the web

The most viewed mothers day dessert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pink Fuzzy Slipper Cookies

Lemon Rolls

Easy Filled Strawberry Shortcake Cu...

Easy 2-Ingredient Lemon Sticky Pudd...

Black Forest Cake Recipe in a 9x13 ...

The most viewed mothers day dessert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine