A heavenly dessert recipe with a shortbread bottom layer topped with strawberry custard then covered with whipped creamy topping. Strawberry Custard Cream Bars are like strawberry shortcake on steroids.
The tart flavour of rhubarb and cranberries with fresh lemon are a perfect match for the sweet crumbly streusel topping on these muffins. They’re not too sweet and even include a few healthier elements. You can make them when rhubarb is in season or any time from frozen rhubarb.
You won’t believe how moist and delicious this double chocolate loaf is. The secret ingredient? Avocado. No, really. Chunky refers to the chopped chocolate in the loaf and Monkey refers to the banana and avocado. So don’t worry, Chocolate Chunky Monkey Loaf doesn’t taste like avocado, it tastes like chocolate banana loaf. With a little less saturated fat than a normal loaf recipe. And it’s a great way to use up a soft avocado.
These bars will definitely satisfy your craving for sweet, salty and crunchy. The bottom layer is peanut butter cookie dough that rises around the edges while baking, creating a ledge to hold a thick layer of chocolate peanut butter. If that isn’t decadent enough, Peanut Butter Chocolate Crunch Bars are topped with chopped nuts and salty pretzels that stay crunchy for days.
I should call this “pumpkin” wink wink pie. Because you can actually make this with no pumpkin. At all. Nope, no pumpkin. In fact when I was a kid, likely most of the “pumpkin pie” I had was made from squash. And no one ever knew the difference.