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Iced Fruit Cake Bars
A springtime twist on a fruit cake, these iced fruit cake bars feature more tropical fruits along with some delicious icing! The star of this recipe really is the ultra fluffy icing that tops off these dense cake bars.
Ingredients
Icing
- 8 ounces whipped topping fat free
- 1 ounce vanilla pudding mix sugar free, fat free
- 1/2 cup skim milk
Servings:
Units:
Instructions
- Wash your hands and preparation area.
- Preheat oven to 350 Degrees F.
- In a large bowl, combine the dry ingredients first. Then add in the mashed bananas, pineapple, and milk until well combined. Fold in chopped pecans.
- Pour into a lightly greased 9x13 inch pan and spread evenly. Bake for 30-35 minutes or until an inserted toothpick comes out clean.
- After the cake has cooled, combine the thawed whipped topping and skim milk until smooth. Add in pudding mix and mix until well combined.
- Store covered and in the refrigerator.
Recipe Notes
Cinnamon Chocolate Cupcakes
National Cupcake day is October 18th, and what better way to celebrate than with a deliciously cozy Cinnamon Chocolate Cupcake! Bonus: this recipe is a perfect one to get your kids to help you with, they’ll love getting in the fall spirit too!
Ingredients
Cupcakes
- 1 cup pumpkin puree canned or homemade pumpkin puree recipe (see notes for recipe link)
- 1 teaspoon cinnamon extract or ground cinnamon
- 1 1/3 cups water
- 18.25 ounces Devil’s Food Chocolate cake mix
- 1.4 ounces sugar free fat free, instant chocolate pudding
Frosting
- 8 ounces whipped topping fat free, softened
- 1 tablespoon confectioners' sugar
- 1 teaspoon cinnamon extract or ground cinnamon
Servings: cupcakes
Units:
Instructions
- Preheat oven to 350 degrees F. Line cupcake pans with cupcake liners.
- In a large bowl, combine together pumpkin puree, water and cinnamon extract.
- Add chocolate pudding to mixture until blended. Add chocolate cake mix and beat for 2 minutes.
- Scoop batter into cupcake liners filling half way. Bake in oven for 25-28 minutes.
- Cool cupcakes completely on wire rack.
- For frosting: soften whipped topping and mix in sugar with cinnamon extract.
- Top completely cooled cupcakes with frosting, serve immediately or place in refrigerator until served.
- *Can garnish with ground cinnamon
Recipe Notes
Cranberry Orange Bread
Our Cranberry Orange Bread is a delightful tangy dessert with enough crunch to start your fall senses! This recipe is full of flavors that will also fill your home with the best baking aroma.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3 Tablespoons honey
- 1 cup fresh orange juice
- 1/2 cup applesauce
- 2 teaspoons vanilla extract
- 1 Tablespoons orange zest
- 1 cup fresh cranberries chopped
- 2 Tablespoons unsalted raw shelled pumpkin seeds (pepitas)
Servings: 1 slice servings
Units:
Instructions
Instructions:
- Preheat oven to 350° F. Spray a 9x5 loaf pan with non-stick cooking spray.
- In a large mixing bowl add flour, baking powder, baking soda, salt, and ground cinnamon, stir to combine.
- Add in honey, orange juice, applesauce, vanilla, orange zest mix until combined. Be sure not to over mix.
- Fold the cranberries and pour batter into the prepared loaf pan.
- Sprinkle pumpkins seeds over the top of the batter. Place in the center rack in the oven and bake for 50 minutes or until a toothpick comes out clean.
Tips:
- If fresh cranberries are not in season, use frozen unsweetened cranberries. Thaw in the refrigerator overnight before using.
- Store in the refrigerator in an airtight container for up to a week. Can also be frozen for up to 2 months.
Recipe Notes
Apricot Nut Bars
Our quick and easy Apricot Nut bars are the perfect weekday snack! They are loaded with different textures and even some chocolate! Just pop them in the fridge for 45 minutes, and they are ready to cut and enjoy!
Ingredients
- 1 cup Medjool dates pitted
- 1 cup dried apricots
- 2 Tablespoons chia seeds
- 1/4 teaspoon cinnamon
- 1 cup raw pumpkin seeds (pepitas)
- 1 1/2 cup white chocolate chips
- 1/4 cup semi-sweet chocolate chips for drizzle
- 1/4 teaspoon nutmeg
- 1 cup almond pieces
- 2 Tablespoons hemp seeds
Servings: 1x1 inch servings
Units:
Instructions
- Wash hands and clean and sanitize the food preparation area.
- Line an 8×8 square pan with wax or parchment paper.
- Place dates, apricots, chia seeds, cinnamon, nutmeg, and almond pieces in a food processor and process until well combined
- Use a spatula to scrape the mixture off the sides of the food processor.
- Add pepitas to the mixture in the food processor, and pulse until there are small pieces of pepitas.
- Use a spatula once again to break up the mixture.
- Add white chocolate chips and pulse a few times to break and distribute the chips slightly.
- Empty the mixture into the prepared pan and press the mixture into the pan until even.
- Refrigerate for 30-45 minutes, then slice into bars or squares.
- Place the chocolate chips in a microwave-safe bowl and heat for 30 seconds or until melted. Drizzle the melted chocolate over the refrigerated bars.
Recipe Notes
