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5 Ingredient Dessert Recipes

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Five Ingredient Dessert Recipes

Hannie P. Scott

Copyright © 2015 by Hannie P. Scott. All rights reserved.

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Table of Contents

Abbreviations

Conversions

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Brownies

Cake Batter Fudge

Bananas Foster

Hot Fudge Sundae Cake

Dr. Pepper Cherry Cobbler

Monkey Bread

Apple Pecan Dump Cake

Slow Cooker Apple Dump Cake

Pumpkin Pie Dip

White Chocolate Oreo Fudge

S’mores Dessert

Ice Cream Bread

Apple-Cherry Cobbler

Apple Spice Cake

Fudge

Slow Cooker Blueberry Cobbler

Chocolate Caramel Cake Cookies

Red Velvet Cookies

Bird’s Nests

Coconut Balls

Oreo Truffles

Slow Cooker Bread Pudding

Chocolate Peanut Butter Bars

Lemon Bars

Cake Balls

Slow Cooker Cherry Dump Cake

Oreo Cheesecake Cookies

Chocolate Mousse

Peanut Butter Cookies

Slow Cooker Peach Cobbler

S’mores Cups

Peanut Butter Cookie Mug Cake

Strawberry Whip

Oreo Lasagna

Pineapple Angel Food Trifle

[] Abbreviations

oz = ounce

fl oz = fluid ounce

tsp = teaspoon

tbsp = tablespoon

ml = milliliter

c = cup

pt = pint

qt = quart

gal = gallon

L = liter

[]Conversions

1/2 fl oz = 3 tsp = 1 tbsp = 15 ml

1 fl oz = 2 tbsp = 1/8 c = 30 ml

2 fl oz = 4 tbsp = 1/4 c = 60 ml

4 fl oz = 8 tbsp = 1/2 c = 118 ml

8 fl oz = 16 tbsp = 1 c = 236 ml

16 fl oz = 1 pt = 1/2 qt = 2 c = 473 ml

128 fl oz = 8 pt = 4 qt = 1 gal = 3.78 L

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[] Brownies

Servings: 12

What you need:

9 oz semi-sweet chocolate chips

1 stick butter

1 cup sugar

2 eggs + 1 egg yolk

1 cup all-purpose flour

What to do:

1. Preheat your oven to 350 degrees F and spray an 8×8 dish with cooking spray.

2. In a microwave safe bowl, melt the chocolate chips and butter together in your microwave for 30 seconds or until completely melted. Just make sure you stir every 20-30 seconds.

3. Add in the sugar and mix well.

4. Add in the eggs, egg yolk, and flour. Stir with a wooden spoon until just combined.

5. Pour the batter into the prepared pan and bake for 25-30 minutes.

6. Cut and serve!

[] Cake Batter Fudge

Servings: 8

What you need:

1 cup yellow cake mix

1 cup powdered sugar

1/2 stick of butter

1/4 cup milk

1/2 cup sprinkles

What to do:

1. Place all of the ingredients except the sprinkles in a microwave safe bowl and microwave for two minutes.

2. Remove from microwave and stir together well.

3. Stir in the sprinkles.

4. Pour into a greased square baking dish.

5. Cover and refrigerate for 2 hours.

6. Cut into squares once its refrigerated.

[] Bananas Foster

Serves: 4-6

What you need:

1 cup packed brown sugar

1/4 tsp cinnamon

1/2 cup butter, sliced

4 ripe bananas, peeled and sliced

1/4 cup dark rum

What to do:

1. Combine the brown sugar, cinnamon, and butter in your crock pot.

2. Cover and cook on low for an hour, stirring occasionally.

3. Add in the bananas and stir to coat evenly.

4. Stir in the rum.

5. Cover and cook for another 30 minutes.

[] Hot Fudge Sundae Cake

Serves: 6-8

What you need:

1 box chocolate cake mix, plus the ingredients the box instructions call for

1/2 cup chopped pecans

1 cup brown sugar

3 tbsp cocoa

1 3/4 cups hot water

What to do:

1. Mix the chocolate cake according to package directions.

2. Pour the batter into your crock pot.

3. Mix together the cocoa and brown sugar and pour the hot water over it and mix well.

4. Pour the cocoa/brown sugar mixture over the batter.

5. Sprinkle the chopped pecans into the crock pot.

6. Cook on high for 4 hours then serve.

[] Dr. Pepper Cherry Cobbler

Serves: 6-8

What you need:

1 21-oz can of cherry pie filling

1 boxed devil’s food cake mix

1 20-oz bottle of Dr. Pepper

1/2 cup butter, sliced

What to do:

1. Pour the cherry pie filling into your crock pot and spread evenly.

2. Sprinkle the dry cake mix onto the cherries.

3. Evenly pour the Dr. Pepper over the cake mix.

4. Place the slices of butter over the mixture.

5. Cook on high for 2-3 hours.

[] Monkey Bread

Servings: 4-6

What you need:

1 tube of canned biscuits

1 tsp cinnamon

1/4 cup butter, melted

1 cup brown sugar

What to do:

1. Cut the biscuits into quarters.

2. Dip each piece of biscuit into the melted butter.

3. Mix the brown sugar and cinnamon together in a large bowl.

4. Put the buttered biscuit pieces into the bowl with the cinnamon and sugar and mix everything around until all of the biscuits are well coated.

5. Pour the biscuit pieces into your crock pot and pour any extra cinnamon and sugar on top.

6. Cook for 2 hours on low, stirring one time halfway through.

[] Apple Pecan Dump Cake

Servings: 4-6

What you need:

2 21-oz cans apple pie filling

1 box yellow cake mix

1 1/2 sticks of butter or margarine, melted

2 tsp cinnamon

1 cup chopped pecans

What to do:

1. Pour the apple pie filling into the bottom of your crock pot.

2. Sprinkle the cinnamon over the apples.

3. Evenly pour the cake mix over the apples.

4. Pour the melted butter over the cake mix evenly.

5. Sprinkle the pecans over the mixture.

6. Cook on high for 2 hours.

7. Serve with ice cream.

[] Slow Cooker Apple Dump Cake

Servings: 4-6

What you need:

21 oz can of apple pie filling

1 15-oz yellow cake mix

1 stick butter

1/2 cup walnuts

What to do:

1. Pour the apple pie filling into your slow cooker.

2. Sprinkle the cake mix over the apples.

3. Cut the butter into slices and put over the cake mix.

4. Sprinkle on the walnuts.

5. Cook on low for 4 hours.

[] Pumpkin Pie Dip

Servings: 6-8

What you need:

2 cups canned pumpkin pie mix

8 oz cream cheese, cubed

1/2 cup sour cream

Chopped pecans

What to do:

1. Add the pumpkin pie mix, cream cheese, and sour cream into your crock pot.

2. Cook for 1-2 hours on low then stir well. Make sure the cream cheese is melted completely. If its not, cook until it is.

3. Top with chopped pecans.

4. Serve with apple slices, pretzels, cookies, or whatever you want.

[] White Chocolate Oreo Fudge

Makes 32 squares

What you need:

1 can sweetened condensed milk

3 cups white chocolate chips

15 Oreos, roughly chopped

What to do:

1. Line an 8×8 dish with parchment paper. Cut the paper long enough to hang over the edges.

2. In a microwave safe bowl, microwave the white chocolate chips and sweetened condensed milk for 3 minutes, stirring every 30 seconds. Continue for longer if it’s no completely melted.

3. Stir half of the chopped Oreos in to the melted chocolate.

4. Spread the mixture evenly into the prepared dish and top with the remaining Oreos.

5. Cover and refrigerate for at least 4 hours.

6. Pull the fudge out of the dish by the overhanging parchment paper and cut into squares.

[] S’mores Dessert

Servings: 8-10

What you need:

1 chocolate cake box mix

Ingredients the box mix calls for

2 cups mini marshmallows

1 1/2 cups milk chocolate chips

6 graham crackers

What to do:

1. Mix the cake mix according to box directions.

2. Spray the bottom of your crock pot with non-stick spray.

3. Add half the of the cake batter to the crock pot.

4. Add 1 cup of marshmallows and 1 cup of chocolate chips to the crock pot.

5. Add a layer of graham crackers.

6. Pour on the rest of the batter.

7. Cook on low for 2 hours.

8. Add the rest of the marshmallows and chocolate and finish off with crumbled crackers on top.

9. Cook for another 30 minutes before serving.

[] Ice Cream Bread

Servings: 8

What you need:

1 pint of your favorite ice cream, softened

1 1/2 cups self-rising flour

What to do:

1. Preheat your oven to 350 degrees F and spray a 8×4 or 9×5 pan with cooking spray.

2. In a mixing bowl, with an electric mixer, mix together the softened ice cream and the flour until just combined.

3. Pour the mixture into the prepared pan and smooth out.

4. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.

5. Remove from the oven and let it cool for 10 minutes before removing from the pan.

[] Apple-Cherry Cobbler

Servings: 4-6

What you need:

1/2 cup granulated sugar

2 tbsp instant vanilla pudding mix

1 tsp apple pie spice

1 can apple pie mix

1 can cherries

What to do:

1. Place all of the ingredients into your crock pot and stir together well.

2. Cook on low for 4-5 hours.

3. Serve over ice cream.

[] Apple Spice Cake

Servings: 8-10

What you need:

2 16-oz cans of sliced apples

1 package spice cake mix

1 stick butter, melted

1/2 cup chopped pecans

What to do:

1. Spray your crock pot with non-stick cooking spray.

2. Pour the cans of apples into the crock pot and spread them evenly over the bottom.

3. Sprinkle the spice cake mix over the apples.

4. Pour the melted butter evenly over the dry mix.

5. Top with the chopped pecans.

6. Cook on low for 3-5 hours.

7. Serve with ice cream.

[] Fudge

Servings: 8-10

What you need:

1 cup dark chocolate chips

1 cup of coconut milk

1/4 cup of honey

What to do:

1. Mix the ingredients directly into your crock pot.

2. Cook on low for 2 hours.

3. Stir until the mixture is smooth.

4. Pour the fudge mixture into a greased casserole dish.

5. Cover the fudge with plastic wrap and refrigerate for at least 3 hours before serving.

[] Slow Cooker Blueberry Cobbler

Servings: 4-6

What you need:

1 18-oz yellow cake mix

3 cups frozen or fresh blueberries

1 stick butter

1/4 tsp cinnamon

What to do:

1. Place the blueberries in your slow cooker.

2. Sprinkle the cake mix onto the blueberries.

3. Slice the butter and put it over the cake mix.

4. Sprinkle with cinnamon.

5. Cook on low for 4 hours.

[] Chocolate Caramel Cake Cookies

Makes about 30 cookies

What you need:

1 box devil’s food cake mix

2 eggs

1/2 cup canola oil

30 Rolo candies

Christmas colored M&M’s

What to do:

1. Preheat your oven to 350 degrees F and line two baking sheets with parchment paper.

2. In a large bowl, mix together the cake mix, eggs, and oil.

3. Roll the dough into tbsp sized balls and place 1 inch apart on the prepared baking sheets.

4. Press one Rolo into each ball.

5. Bake for 8-10 minutes.

6. As soon as you remove the cookies from the oven, press 4 M&M’s onto each cookie then let cool.

7.

[] Red Velvet Cookies

Makes 2 dozen

What you need:

1 box red velvet cake mix

6 tbsp butter, melted

1 cup powdered sugar

1 tsp cornstarch

2 eggs

What to do:

1. Preheat your oven to 375 degrees F and line a baking sheet with parchment paper.

2. Combine the cornstarch and powdered sugar in a small bowl.

3. In a large bowl, combine the cake mix, melted butter, and eggs. Mix on low with an electric mixer.

4. Roll into 1-inch balls and roll in the powdered sugar/cornstarch mixture.

5. Place balls 2-inches apart on the prepared baking sheet.

6. Bake for 9-11 minutes or until set.

7. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

[] Bird’s Nests

Makes 30

What you need:

12 oz. package chow mein noodles

12 oz package of butterscotch chips

90 egg shaped candies (jelly beans, robin’s eggs, etc.)

What to do:

1. Line a large baking sheet with parchment paper.

2. Melt the butterscotch chips in a microwave safe bowl in the microwave at 20 second increments until completely melted.

3. Pour the chow mein noodles into the melted butterscotch and stir to coat evenly.

4. Use a 1/4 cup measuring cup to portion out the mixture onto the baking sheet.

5. Place 3 egg candies on top of each “nest”.

6. Allow the nests to set for 10-20 minutes.

[] Coconut Balls

Servings: 8

What you need:

8 oz cream cheese, softened

1 tbsp butter, softened

4 cups powdered sugar

1 cup shredded coconut

1 tbsp shortening

2 cups chocolate chips

What to do:

1. Using an electric mixer, beat the cream cheese and butter together in a large bowl.

2. Add in the coconut and the powdered sugar, 1 cup at a time.

3. Cover and place the mixture in the refrigerator for 1 hour.

4. Line a large baking sheet with parchment paper.

5. Mold the mixture into balls and place them onto the baking sheet.

6. Place the baking sheet in the freezer for 2 hours.

7. Place the chocolate chips and shortening in a microwave safe bowl and heat 30 seconds at a time until completely melted. Stir occasionally.

8. Using a fork, dip the frozen coconut balls into the melted chocolate until they are completely coated. Return to the baking sheet to dry.

[] Oreo Truffles

Makes 12

What you need:

1 package Oreos

8-oz cream cheese

8-oz chocolate chips

4-oz white chocolate chips, melted

What to do:

1. Pulse the Oreos in your food processor until evenly crumbled. Add the cream cheese and pulse until smooth. Scrape down sides if necessary.

2. Portion the mixture with a 1/4 measuring cup and roll into egg shapes.

3. Place the eggs on a parchment paper lined baking sheet and refrigerate for 2 hours or freeze for 1 hour.

4. Melt the chocolate chips in a microwave safe bowl.

5. Dip the eggs into the melted chocolate and place back onto the baking sheet.

6. Place melted white chocolate chips into a piping bag or zip lock bag with a corner cut off.

7. Pipe designs onto the chocolate dipped eggs.

8. Let cool before serving.

[] Slow Cooker Bread Pudding

Serves: 4-6

What you need:

10 slices raisin cinnamon swirl bread, cut into cubes

1 14-oz can sweetened condensed milk

1 cup water

1 tsp vanilla

5 eggs, beaten

What to do:

1. Place the bread cubes into your slow cooker.

2. Mix the sweetened condensed milk, water, vanilla, and eggs together in a bowl and pour the mixture over the bread.

3. Stir to coat the bread evenly.

4. Cook on low for 3-4 hours or until set.

[] Chocolate Peanut Butter Bars

Servings: 12

What you need:

1 stick butter, softened

1 3/4 cups creamy peanut butter, divided

2 tsp vanilla

1 cup powdered sugar

3 cups chocolate chips, divided

What to do:

1. Line a square baking pan with parchment paper.

2. In a saucepan, melt together 2 tbsp of peanut butter and 1 1/2 cups of chocolate chips over low heat. When melted, pour this mixture into the prepared pan in an even layer. Cover and refrigerate for 30 minutes.

3. In a mixing bowl, with an electric mixer, whip together 1 1/2 cups of peanut butter, 1 stick of butter, vanilla extract, and powdered sugar until smooth and creamy.

4. Spoon this mixture over the chocolate layer in the prepared pan. Cover and refrigerate for another 30 minutes.

5. Melt the remaining peanut butter and 1 1/2 cups semi-sweet chocolate chips in a saucepan like you did in step 2. Pour this mixture over the peanut butter mixture in the pan. Cover and refrigerate for 1 hour before cutting and serving.

[] Lemon Bars

Servings: 12

What you need:

1 box yellow cake mix

1 stick butter, softened

1 can lemon pie filling

What to do:

1. Preheat your oven to 350 degrees F and spray a 9×13 dish with nonstick spray.

2. With a mixer, combine the cake mix and butter in a large bowl until crumbly. Set aside 1/2 cup of this mixture. Press the rest of the mixture into the bottom of the prepared dish.

3. Spoon the lemon pie filling over the crust in the pan and spread evenly.

4. Sprinkle the reserved crumbs on top of the pie filling.

5. Bake for 20-25 minutes or until the crumbs on top begin to turn golden brown.

6. Slice and serve or store in an airtight container in the refrigerator.

[] Cake Balls

Makes 4 dozen

What you need:

1 16-oz box yellow cake mix, plus ingredients the directions call for

Candy melts

Sprinkles

Skewers

What to do:

1. Preheat your oven to 350 degrees F.

2. Combine all of the cake mix ingredients according to the box directions.

3. Place the cake batter in pastry bag or a large zip lock bag with the tip cut off.

4. Pipe the batter into a cake pop pan that has been sprayed with non-stick spray.

5. Bake for 18-20 minutes.

6. Let the cake pop pan rest for 5 minutes before opening it.

7. Place the cake pops onto a wire cooling rack to cool completely.

8. While pops are cooling, melt the candy melts according to package directions.

9. Insert the tip of a skewer into the melted chocolate, then into a cake pop. This helps it stick better.

10. Dip each cake pop into the melted chocolate and coat well.

11. Sprinkle each covered cake pop with sprinkles then let dry on wax paper.

[] Slow Cooker Cherry Dump Cake

Servings: 4-6

What you need:

21 oz can of cherry pie filling

1 15-oz yellow cake mix

1 stick butter

1/2 cup walnuts

What to do:

1. Pour the cherry pie filling into your slow cooker.

2. Sprinkle the cake mix over the cherries.

3. Cut the butter into slices and put over the cake mix.

4. Sprinkle on the walnuts.

5. Cook on low for 4 hours.

[] Oreo Cheesecake Cookies

Servings: 10-12

What you need:

4 oz cream cheese, softened

1 stick butter, softened

3/4 cup sugar

1 cup + 2 tbsp all-purpose flour

10 Oreos, crumbled

What to do:

1. Beat the cream cheese and butter together with a mixer until light and fluffy. Add in the sugar and beat well.

2. Add in the flour a little bit at a time and mix until just combined.

3. Stir in the Oreos.

4. Cover and refrigerate for 1 hour.

5. Before baking, preheat your oven to 350 degrees F.

6. Line a baking sheet with parchment paper.

7. Roll up two tablespoons of dough into a ball and place on the prepared sheet. Repeat until all dough is used

8. Bake for 10-11 minutes, edges will be golden and center still soft.

9. Cool for 10 minutes, then transfer to a wire rack to cool completely.

[] Chocolate Mousse

Servings: 4

What you need:

10 oz semi-sweet chocolate chips

1 cup water

4 tbsp sugar

What to do:

1. In a double boiler or a bowl placed over a pot of boiling water, melt the chocolate, water, and sugar together.

2. Fill a large bowl with ice. Place the bowl of melted chocolate/water/sugar in the bowl of ice (the whole bowl).

3. With an electric mixer, mix the chocolate mixture until it begins to thicken.

4. Serve immediately.

[] Peanut Butter Cookies

Servings: 12

What you need:

1 cup peanut butter

1 cup sugar

1 egg

1 tsp baking soda

What to do:

1. In a mixing bowl, combine the peanut butter, sugar, and egg well.

2. Mix in the baking soda.

3. Roll the dough into 1-inch balls.

4. Place the balls on a baking sheet sprayed with nonstick spray and bake for 8-10 minutes at 350 degrees F.

[] Slow Cooker Peach Cobbler

Servings: 4-6

What you need:

1 18-oz yellow cake mix

3 cups frozen or fresh peaches, sliced

1 stick butter

1/4 tsp cinnamon

What to do:

1. Place the peaches in your slow cooker.

2. Sprinkle the cake mix onto the peaches.

3. Slice the butter and put it over the cake mix.

4. Sprinkle with cinnamon.

5. Cook on low for 4 hours.

[] S’mores Cups

Servings: 12

What you need:

7 whole graham crackers, finely crushed

1/4 cup powdered sugar

1 stick of butter, melted

2 Hershey’s chocolate bars

12 large marshmallows

What to do:

1. Preheat your oven to 350 degrees F and spray a mini muffin pan with nonstick spray.

2. Combine the graham cracker crumbs, powdered sugar, and melted butter in a bowl.

3. Scoop 1 tablespoonful of the crumb mixture into each cup of the prepared mini muffin pan.

4. Press the crumbs into the cups to make a cup.

5. Bake for 5 minutes.

6. Break the chocolate bars into 24 individual rectangles.

7. Place one rectangle in each graham cracker crust cup.

8. Cut each marshmallow in half and place half a marshmallow on top of each piece of chocolate.

9. Bake for 3 minutes.

10. Turn broiler on for 1 minute or until the marshmallows appear roasted.

[] Peanut Butter Cookie Mug Cake

Servings: 1

What you need:

1/4 cup creamy peanut butter

4 tbsp milk

4 tbsp all-purpose flour

1/2 tsp baking powder

What to do:

1. In a large microwave-safe mug, add the peanut butter, then milk, then flour, then baking powder.

2. Mix until no lumps remain.

3. Cook in the microwave for 1 minute and 20 seconds.

4. Let cool slightly then enjoy.

[] Strawberry Whip

Servings: 4

What you need:

2 cups frozen sliced strawberries

1/4 cup canned coconut milk

1 1/2 tsp sugar

2 tsp lemon juice

What to do:

1. Place all of the ingredients into your blender and blend until smooth.

2. Serve immediately.

[] Oreo Lasagna

Servings: 10

What you need:

3 packages of Oreos

2 16-oz tubs of cool whip, thawed

12-oz cream cheese, softened

2 cups milk

Chocolate sauce, for drizzling

What to do:

1. In the bowl of a stand mixer, whip the cream cheese until fluffy.

2. Spoon the cool whip into the cream cheese and mix well. Set aside.

3. Dip Oreos, one at a time, into the milk. Lay flat in the bottom of a 9×13 pan until an even layer covers the bottom.

4. Spread an even layer of cream cheese/cool whip mixture over the Oreos.

5. Repeat the layers 2 more times.

6. Drizzle with chocolate sauce.

7. Cover and refrigerate for 6 hours or overnight.

[] Pineapple Angel Food Trifle

Servings: 8-10

What you need:

1 oz box of instant vanilla pudding

20 oz can crushed pineapples

1 premade angel food cake

8 oz cool whip, thawed

12 oz frozen strawberry slices in syrup, thawed

What to do:

1. In a large bowl, mix together the vanilla pudding mix and the crushed pineapples (and juice).

2. Stir the cool whip into the pudding/pineapple mixture.

3. Crumble 1/3 of the angel food cake into the bottom of a bowl or trifle dish, then layer 1/3 of the pineapple/pudding mixture. Repeat the layers twice.

4. Top with strawberries and serve.

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5 Ingredient Dessert Recipes

Easy Dessert Recipes in 5 Ingredients or Less! Are you tired of complicated recipes with ingredients that you'll only use once??? This quick and easy dessert cookbook has step-by-step recipes that only require 5 INGREDIENTS! Are you looking for some delicious dessert recipes to impress friends and family? Your Problems Have Been Solved ==> EASY, STEP-BY-STEP RECIPES! ** 30 simple and easy 5-ingredient recipes ** Check out some of the mouth-watering recipes from this dessert cookbook below! -Brownies -Cake Batter Fudge -Bananas Foster -Hot Fudge Sundae Cake -Dr. Pepper Cherry Cobbler -Monkey Bread -Apple Pecan Dump Cake -Slow Cooker Apple Dump Cake -Pumpkin Pie Dip -White Chocolate Oreo Fudge -S’mores Dessert -Ice Cream Bread Apple-Cherry Cobbler -Apple Spice Cake -Fudge -Slow Cooker Blueberry Cobbler -Chocolate Caramel Cake Cookies -Red Velvet Cookies -Bird’s Nests -Coconut Balls -Oreo Truffles -Slow Cooker Bread Pudding -Chocolate Peanut Butter Bars -Lemon Bars -Cake Balls -Slow Cooker Cherry Dump Cake -Oreo Cheesecake Cookies -Chocolate Mousse -Peanut Butter Cookies -Slow Cooker Peach Cobbler Best-Selling Author, Hannie P. Scott Hannie P. Scott is a best-selling author that knows a thing or two about cooking! Cooking and experimenting with foods is her life passion. Driven by her desire for cooking for others (and herself), Hannie spends a lot of time in the kitchen! She enjoys sharing her love of food with the world by creating "no-nonsense" recipe books that anyone can use. You can find lots of cooking advice, recipes, and tips on her blog (see author page for link). Scroll up and click 'buy' to enjoy these delicious dessert recipes today!

  • ISBN: 9781310936852
  • Author: Hannie P. Scott
  • Published: 2015-11-19 23:20:20
  • Words: 4189
5 Ingredient Dessert Recipes 5 Ingredient Dessert Recipes