15 minutes Donut Holes

Recipe from Cooking Classy
Prep Time: 10 minutes/Total time: 15 minutes. Makes 30 donuts.
Yields about 30 Donut Holes


1 1/4 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/4 cup milk
1/4 cup buttermilk
1/4 cup granulated sugar
3 Tbsp melted butter
2 cups vegetable oil, for frying
Granulated sugar, cinnamon sugar or powdered sugar, for coating

  1. Preheat oil over medium heat in a 10 inch non-stick fry-pan (keeping an eye on it as it is heating).
  2. In a small mixing bowl, whisk together flour, baking powder and salt. In a medium mixing bowl, whisk together milk, buttermilk, sugar and melted butter.
  3. Using a fork stir in dry ingredients and mix just until combine (think of making biscuit dough, you just want to incorporate the ingredients).
  4. Once the oil has reached 350 degrees, measure out 1/2 tablespoonfuls dough and using your hands gently roll into a ball (gently rolling to keep them fluffy, think of rolling something really fragile. Again this is like a biscuit dough you don't want to overwork it).
  5. Gently place dough ball into oil and fry until golden brown on bottom then flip and cook reverse side until golden brown. Carefully remove with metal tongs or a fork and drain onto a paper towel lined plate.
  6. Roll in sugar. Repeat this process with remaining dough (you can fit about 8 donuts in the pan at once if you can work that fast

    Note: these are best enjoyed the day they are made.

Monster Cookie Bar

Recipe from: Babble




3-Ingredient Shortbread Cookie Pops

Makes: 24 cookies

Prep Time: 10 minutes
Total Time: 25 minutes


    2 sticks butter, softened
    2 cups flour
    1/2 cup powdered sugar
    1 tablespoon water
    Special Equipment: wooden craft sticks


Best Ever Buttercream

Makes: 4 cups

Prep Time: 5 minutes
Total Time: 5 minutes

    2 sticks butter, softened
    1 (2-pound) bag powdered sugar
    1/4 cup milk
    1 tablespoon vanilla
    1/4 teaspoon almond extract
    Special Equipment: gel food coloring (orange, green, and purple)


Shortbread Cookie:

Preheat oven to 350 F. In a large stand mixer, cream together butter, flour, powdered sugar, and water until a soft dough forms. Use a medium cookie scoop to drop rounds of dough onto a parchment-lined baking sheet. Press wooden cookie sticks into the center of each cookie, then use a spoon to gently press the dough rounds down, until about 3/4″ thick. (The cookie dough doesn’t spread much while baking, so the shape you press the dough into will remain the shape of the final cookies.)
    Bake for 12-17 minutes, or until the cookies set and turn golden around the edges. Remove and cool completely before frosting.

Buttercream Frosting:

    In a stand mixer, beat all ingredients together until light and fluffy. Separate frosting into three bowls and tint with gel food coloring. Spread on top of cooled shortbread cookie pops and decorate as desired.

Recipe from: Just a Taste

  • 4 cups frozen strawberries
  • 3 Tablespoons agave nectar or honey
  • 1/2 cup plain yogurt (non-fat or full fat)
  • 1 Tablespoon fresh lemon juice
  1. Add the frozen strawberries, agave nectar (or honey), yogurt and lemon juice to the bowl of a food processor. Process until creamy, about 5 minutes.
  2. Serve the frozen yogurt immediately or transfer it to an airtight container and store it in the freezer for up to 1 month.

Kelly's Notes:
I prefer a more tart frozen yogurt, but you can add additional agave nectar or honey if you want a sweeter-tasting dessert.
Fresh strawberries can be used in place of frozen, however the fresh strawberries must be frozen solid.


Apple Pie Bites 

Prep time
15 mins

Cook time
12 mins

Total time
27 mins

Delicious, quick & easy mini apple pies made with Pillsbury crescent rolls in less than 30 minutes!

Serves: 8 apple pie bites

Recipe from:

  • ¼ cup packed light brown sugar
  • 1 teaspoon apple pie spice, and additional apple pie spice for sprinkling on top of crescent rolls
  • 3 tablespoons butter, melted
  • ⅓ cup chopped pecans
  • 1 small Granny Smith apple, cored and sliced into 8 (1/2-inch) slices
  • 1 (8-ounce) can Pillsbury Original crescent rolls


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

  2. In a small bowl, combine brown sugar and apple pie spice. Set aside.
  3. Melt butter and toss apple slices in butter, set aside. Arrange crescent roll triangles on baking sheet lined with parchment paper.

  4. Evenly distribute brown sugar mixture onto each triangle. Sprinkle each triangle evenly with the chopped pecans. Place an apple slice on the wide end of each triangle.

  5. Wrap crescent roll dough around each apple. Brush each crescent roll with remaining butter. Sprinkle lightly with additional apple pie spice.

  6. Bake for 10-12 minutes, or until golden brown. Cool for 5 minutes before serving.

mini apple pie bake

Recipe from: Cooking Outside the Box

Approx Time: 35 min with (30 minutes cooking time).

  • 1/4 cup melted butter
  • 1/2 cup oats
  • 1/2 cup flour
  • 1/2 cup brown sugar
  • 1 tsp cinnamon
  • pinch of ground ginger
  • pinch of salt
  1. Fill and top apple halves with the mixture.
  2. Bake at 350 F until tops are golden brown and apples swell, about 30 minutes.

Beet, Apple and Chocolate Chip Cake

Recipe used with permission from Naomi of The Taste Traveller

Prep Time:
30 min/Total Time: 1 hour 30 min. Serves 8-10.

Can I Get the Recipe Tip: You can make this cake in stages.



  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 1/4 cups granulated sugar
  • 2 large eggs
  • 1 cup beet apple purée (see below for recipe)
  • 1 1/2 teaspoon vanilla extract
  • 1/4 cup chocolate chips or raisins

Beet Apple Purée:

  • 2 beets, peeled and chopped
  • 2 apples, peeled, cored and chopped

Beet Apple Purée:

  1. Place the 2 peeled and chopped beets and the 2 peeled, cored and chopped apples in a saucepan with enough water to just cover them.
  2. Cover and bring to a boil. Simmer until a fork can easily pierce the beets, about 15 minutes. Drain well.
  3. Purée beets and apples in a food processor or use your hand blender (if using blender you may have to do this in a few batches). Cool to room temperature before adding to the cake batter. I made mine well ahead and refrigerated it.


  1. Preheat oven to 350⁰ F (180⁰ C). Grease an 8 in (20 cm) square pan or line it with parchment paper. I lightly greased mine but next time would try the parchment paper.
  2. In a medium bowl, whisk the flour with the baking soda, baking powder and salt. Place butter in another large bowl. Using an electric mixer, gradually beat in sugar until fluffy.
  3. Beat in eggs, beet apple purée, and vanilla extract. The mixture may look curdled, and that is fine. Gradually beat the flour mixture into the beet apple mixture.
  4. Once it is thoroughly combined, beat for one additional minute. Transfer the batter to the prepared pan. Sprinkle the chocolate chips (if using) evenly over top and gently press down into the batter.
  5. Bake for 45 to 50 minutes on middle rack, or until a toothpick inserted in the centre comes out clean. Cool cake in pan for 10 minutes, then remove from pan, peeling off parchment (if using). Don't rush here, let it cool down significantly before attempting to remove it from the pan. It's a very moist cake. Allow to cool completely before slicing into squares.

Preheat the oven to 375°F. Have ready ungreased non-stick cookie sheets.
In a large bowl, with an electric mixer, beat together the butter and confectioners’ sugar until light, 2 to 3 minutes. Beat in the egg, almond extract, and salt. On low speed gradually beat in the flour until a medium-firm dough forms.

Divide the dough in half. Beat the red food coloring into half of the dough. Blend until the color is evenly mixed throughout the dough.

Pinch off 1 teaspoon of the red dough. Roll between your palms to for a 4-inch-long rope. Pinch off 1 teaspoon of the plain dough and form into a 4-inch-long rope. Press the ropes to each other at one end and then twist them together to resemble a striped cane. Shape one end into a hook. Repeat with the remaining dough. As the cookies are shaped, arrange them on the cookie sheets, spacing them about ½ inch apart.

Bake in the center of the oven until just firm when lightly pressed with a fingertip, 8 to 10 minutes. Remove from the oven and sprinkle with the decorating sugar while still hot. Let cool on the cookie sheets for 2 minutes, then transfer the cookies to wire racks to cool completely. Be careful when you serve these. They are cute enough to tempt Santa away from his appointed rounds.

Candy Cane Marshmallows 

Recipe from: Liv Life


  • 1 child to crush candy canes (optional, but fun)
  • large marshmallows
  • mini candy canes
  • melted chocolate (we use Trader Joe's Dark Chocolate block)
  • crushed candy canes
  1. Stick a mini candy cane into the large marshmallow. 
  2. Dip the marshmallow into the melted chocolate, allow excess chocolate to drip off, then roll into the crushed candy cane. 
  3. Place on a waxed paper lined baking sheet and allow to set.

Caramel Apple Crisp Bites

Recipe from Princess Pinky Girl




•2 cup graham cracker crumbs (I used store bought in a can.  I find these to work the best)
•12 tablespoons butter, melted
•1/2 cup powdered sugar
•4 cups peeled, cored and chopped apples (we used golden delicious)
•1/3 cup sugar
•1/4 cup brown sugar
•2 1/4 tablespoons flour
•1/2 teaspoon cinnamon
•1/4 teaspoon nutmeg
•Caramel topping (store bought!)

  • Preheat oven to 350 degrees •Grease pan with non-stick butter spray •Melt butter •In a medium size bowl mix graham cracker crumbs, powdered sugar and butter with a spoon (slowly add the butter and evenly distribute – PLEASE SEE UPDATE/NOTE BELOW)
  • Evenly distribute mixture to the 24 mini muffin cups. Press along the bottom and sides to make a “cup” •Bake for 5 minutes and let cool completely
  • Chop the apples into little pieces – I used a mini food processor. Don’t puree, just finely chop
  • Mix apples, sugar, brown sugar, flour, cinnamon and nutmeg in a bowl •Bake in a baking dish for 15 minutes on 375 degrees, until apples are slightly softened
  • Scoop a teaspoon or so of the apple mix and place on top of the graham cracker crust cups (while still in the muffin pan)
  • Sprinkle any extra graham cracker on top of the apples (I had some left over!)
  • Bake for 5 minutes on 350
  • Let cool completely
  • Use a knife to loosen from pan and they should pop right out •Drizzle with caramel topping


UPDATE/NOTE: Some people have found the crust recipe to work perfect, while some others found the 12 tablespoons of butter was way to much and the butter started to pool – you may want to start by using 1/2 C butter (1 stick vs. 1 1/2 sticks, or 12 T) Melt the butter and add slowly to the crumbs, a little bit at a time, making sure it’s not too wet. You can always add more or save the leftover butter for later. You want a soft dough that sticks together slightly when you try to form a ball, not a wet dough

Chocolate Dipped Almond Butter Banana Bites

Recipe from: A healthy slice of life


  • 3 large bananas
  • ⅓ cup nut butter of choice
  • ½ cup melted chocolate of choice
  1. Slice bananas into slices about ¼-1/2 inch thick.

  2. Spread a little nut butter onto a slice and sandwich two slices together.

  3. Place on wax paper on a cookie sheet and freeze until solid, at least an hour.

  4. Melt chocolate in a double boiler and remove frozen banana bites from freezer.

  5. Dip each banana bite in chocolate and place back on wax paper. Freeze for another hour.

  6. Transfer and keep in an airtight container in the freezer for up to 2 weeks.
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