Pineapple and Coconut Sheet Cake with a tasty frosting topped with toasted coconut flakes is a wonderfully rich cake, best if made one day ahead. If your family is anything like mine, we have to have something sweet after dinner. I am not a big…
If you told me a couple of years ago that I will make Homemade Classic Marshmallow, I would not believe you. I always thought I was not talented enough or patient enough to make my own. With that being said, I was not aware of…
This post is sponsored by RITZ Crackers. All opinions are entirely my own.
No-Bake Chocolate Almond Butter RITZ Bars are easy, tasty and fantastic to serve over the holiday season.
I have made this type of no-bake bar many times. What I love about this recipe is how versatile it is.
You can switch the nut butter you use, of course, to satisfy your taste buds, and use crushed pretzels instead of raw almonds.
It is all about creating your own tasty holiday RITZ bar and using your imagination to the fullest extent.
I partnered with RITZ Crackers to create a recipe that would be excellent for the holidays. I realized that I have never posted this rather charming dessert that my family and friends surely love.
Since I have three teenagers, RITZ Crackers are always in my pantry. Thankfully we have family size crackers in stores these days, so it is like buying in bulk, which I favor.
To be honest, I really like it because I can create quick bites, pack them in my kid’s lunch box, add an addition for a charcuterie board, or make a dessert using RITZ Crackers.
These No-Bake Chocolate Almond Butter RITZ Bars are perfect for holiday entertaining. Not too sweet, swift to make, packed with great quality ingredients, and if I may add very delicious.
I urge all you, moms and dads, or grandparents to grab a box or two over the holiday season. Create mindful memories by making your own RITZ recipe with your beautiful kids and grandkids.
I have always included my children in preparing tasty meals and sweet treats, especially over the holidays.
There is nothing more special. It has become a sort of tradition in my household so we cannot wait until the season is here.
Rollback offer at Walmart Family Size RITZ crackers on Rollback for $2,98.
What a great way to save during the holiday season?!
Hey, if you make something tasty using RITZ Family Size Crackers and get inspired by my sweet treat please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking as well as #RITZCrackers
Recipes that you might like:
- Gluten-Free Banana Cocoa Muffins
- Strawberry Jello Summer Salad
- Chocolate-Dipped Strawberries
- Pumpkin spice cookies
These tasty bars are incredibly easy and tasty sweet treats.
- 5 oz (143g) RITZ Crackers, crushed
- 1/4 cup (45 g) unsalted butter, melted
- 1 cup (113g) raw almonds, crush with a food processor
- 3 oz (60g) granulated sugar
- 6 oz (170g) almond butter
- 12-16 oz chocolate chips
- 2 tbsp almond butter
- Shaved chocolate
- Using the back of the fork crush crackers then mix with melted butter.P
- lace raw almond in the food processor or a blender and crush until you get grainy grounded almonds; add to the crushed crackers and butter mixture.
- Add sugar and almond butter. Combine it well.
- Line your baking down with wax paper or parchment paper. The best way is to brush the bottom and sides of the baking pan with butter or oil and line the paper over it so it sticks.
- Now transfer the crust mixture to the baking pan.
- Oil your hands and press the crust mixture evenly. Pack it very well to the bottom and a bit to the side.
- Begin making the chocolate topping; Melt chocolate chips according to the product instructions. When the chocolate is completely melted mix in almond butter.
- 7Spread evenly on top of the crust. I oil my took or a wider knife to spread it evenly and effectually.
- Place in the fridge for at least 2 hours. Slice however you desire and enjoy!
- You may garnish with shaved chocolate and almonds.
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- Escali Pana V136 Large Volume Measuring Kitchen/Baking/Cooking Scale, Preprogrammed with Over 500 Ingredients, LCD Digital Display, 13lb Capacity, Universal, Stainless
- Pyrex 4 Qt. Oblong Baking Dish with Cover (4.8 Quart Outside Measurement)
- Le Regalo HW1243 3-Piece Vintage Baking Dish Set, Oven, Dishwasher, Freezer Safe, 14x8.5x2.5, Off-White
You either love matcha or despise it. I love matcha, aka green tea powder. One of my favorite ice creams is Matcha Ice Cream with Dark Chocolate. We all know green tea powder is very healthy. It gives us energy without the anxiety, crash or jitters. Make us all younger as well as calms the mind and relaxes…
Strawberry Jello Summer Salad is undoubtedly an easy, fabulous and tasty recipe. We enjoy nothing but this incredibly simple and classic dessert all summer long. I heard that every good Southern lady should know how to properly make delicious jello salad. Well, I must say,…
Are you a fan of Carrot Cake? I enjoy carrot cake, but I am not the biggest fan mainly because most of the carrot cakes contain a thick layer of frosting, and I don’t like frosting so I started making my own. To be honest nobody in my family likes frosting unless it’s whipped cream cheese and preferably homemade cream cheese based frosting.
If I make a real cake, which is extremely rare, but if I happen to make a nice cake usually we use whipped cream instead of the frosting because it tastes so much better. On the other hand, carrot cake and cream cheese frosting just go together. Don’t you agree?
I had quite many notorious bakers in a family that I grew up with. They would bake their heart out, and me, well I know how to make rolls, pies, bread, and things of that nature. Cakes? Cakes are not my niche, although I merely improved, I still can’t decorate for shit. This is a simple cake, and that’s what I genuinely like the most — Cup of coffee and a simple slice of cake to make my day! These bars are so delicious. Sometimes I add seeds and oats, or maple syrup instead of sugar. I hope you guys like it as much as we did.
HOMEMADE CARROT CAKE BARS WITH CREAM CHEESE FROSTING
- 1 lb Grated Carrots strain, and pat dry
- 1 cup Crushed Pineapple drained (reserve juice)
- 2 1/2 cups All-purpose flour
- 1 teaspoon Baking powder
- 3/4 teaspoon Baking Soda
- 1 teaspoon Salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon Nutmeg freshly grated
- 1/4 teaspoon Ground Allspice
- 1 cup packed light Brown sugar
- 1 cup Granulated Sugar
- 4 large Eggs at room temperature
- 3/4 cup Vegetable or Canola oil
- 1 cup Chopped Walnuts
- 1 cup Raisins, golden and black or whatever kind you have Soaked in Pineapple or Orange juice, rum if you prefer
CREAM CHEESE FROSTING
- 2 8-ounce packages cream cheese chilled
- 8 tablespoons unsalted butter softened at room temperature
- 1 1/3 cup confectioners' sugar sifted after measuring
- 2 tablespoons pure Vanilla Extract
- Walnuts, Pecans or Almond for garnish
- Preheat oven to 350 degrees Fahrenheit (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, mix together the sugar and eggs until thick and pale. Stir in the oil, then gradually mix in the sifted dry ingredients. Fold in the carrots and nuts. Spread evenly into the prepared pan.
- Bake for 40 to 45 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.
Drizzle a few tablespoons of cold pineapple juice over the cake a allow it to cool down completely. When cool, slice it in half and add your favorite Cream Cheese Frosting. I just mix ingredients for cream, cheese frosting until creamy.
FROST THE CAKE:
Place 1 cake layer on a large plate and cover the top with about 1/3 of the frosting. Invert the second layer on top of the frosted bottom layer so that the flat side (the bottom) is on top. Spread the remaining frosting on the sides and top of the cake, if you wish. If you used walnuts or pecans in the cake, sprinkle the frosting with a few tablespoons of lightly toasted chopped nuts. Also, I sliced the cake in half and added a thin layer or the frosting in between. It is not necessary, but it tasted great.
Before serving, slice the cake into equal squares and serve as bars.
TIPS Don't over-mix or let your cake sit too long. Baking soda reacts immediately so if you over-mix or leave it around, the gas will escape and your cake will be flat. Use the good pans. Line the bottom of your layer pans with wax paper or parchment paper. To make a bundt, bake at 325 for 75-90 minutes.
My family’s favorite treat;Â Crepes.Â Sweet or savory, these hitÂ the spot everyÂ singleÂ time.Â We simplyÂ loveÂ them. This time IÂ changedÂ thingsÂ up a bit and added crepes in the deliciousÂ sauce.Â It was really satisfying and perfectly coated with sweet cocoa coconut flavors. Sometimes a picture couldÂ tellÂ a thousand words instead of me pouring my heart…
Peach Tart with Lemon Thyme is such an amazingly delicious and at the same time beautiful tart. Baking and Cooking, the hands-down are the most relaxing things to do on my list. Both being extremely therapeutic, of course, just like reading a good book or…
Sinfully delicious and perfect guilty pleasure. I said it so many times, but I feel saying it again, I rarely make fried food because I have a hard time pulling my hand away from it. Donuts are no exception. I love donuts however you make them; filled with jam or Nutella, smothered in sugar, or glazed with chocolate. Delightful breakfast and yummy snack. I didn’t say it’s healthy, but, hey, sometimes we need to feed our soul, too.
If you are using a stand mixer, then you can make this even easier because it does not require you to knead it with your hands, however, as you know I am doing everything with my hands. I just love to dig in and appreciate food that I make that much more because it is done the old-fashioned way.
I love making them into about 3 bites sizes, but you can make them as large as you want, and use a water glass or a cookie cutter. Sometimes, I just cut them into triangles, sometimes into squares… and whatever shape you decide to make, I am certain that they will end up delicious.
Also, I used Xtrema Cookware Ceramcor WOK to fry them. I just love this wok, and actually, a wok is one my favorite cookware other than a skillet that I use probably on daily basis. You may use any large pot or a pan to fry these, dutch oven works well as well.
Now, let’s get started.
STEP BY STEP INSTRUCTIONS:
- 1 1/2 cups Lukewarm milk
- 1 package Active dry yeast
- 1/4 teaspoon sugar
- 2 eggs
- 5 cups all-purpose flour plus more for rolling out the dough
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 2 quarts neutral oil for frying
- Heat the milk until it is warm TO TOUCH and in 1/2 cup of milk combine sugar and the yeast. Stir lightly, and let sit until the mixture is bubbly or when foam starts to foam, about 5 minutes. This means that the yeast is active and ready.
- Mix 2 eggs in the remaining warm milk to warm them up and set aside.
- In a large bowl add flour, salt, and sugar. Stir to combine, then make a well in the middle.
- First, add activated yeast in the well, then mixed eggs and milk. Using a spatula or a wooden spoon, mix everything together. When everything is combined, knead the dough for about 10 minutes. You may use a stand mixer with hook attachment if you find that easier.
- Let rise at room temperature until it doubles in size, about 1 hour, or up to 3 hours.
- Turn the dough out onto a well-floured surface, and roll it to 1/2-inch thickness. Cut out the doughnuts with a doughnut cutter, or a glass and a shot glass, flouring the cutters as you go. Reserve the doughnut holes. (If you’re making filled doughnuts, don’t cut out the middle. Knead any scraps together, being careful not to overwork, and let rest for a few minutes before repeating the process)
- Put the doughnuts on two floured baking sheets to rise before frying. Cover with a kitchen towel, and let rise in the room temperature until they are slightly puffed up about 20-30 minutes.
- About 15 minutes before the doughnuts are done rising, put the oil in a heavy-bottomed pot over medium heat, and heat it to 375 Fahrenheit. Meanwhile, prepare cooling cookie racks, or large plates with kitchen paper towels.
- Carefully add the doughnuts to the oil, a couple at a time. Don't overcrowd the pot.
- When the bottoms are deep golden, after 45 seconds to a minute on one side, use a slotted spoon or two large forks to flip; cook until they’re deep golden all over. Transfer the doughnuts to the prepared cookie rack or a large plate lined with kitchen paper towel, and repeat with the rest of the dough, adjusting the heat as needed to keep the oil at 375 Fahrenheit. Glaze or fill your donuts, and serve as soon as possible.
- I like using sugar and cinnamon powder, or sugar infused with vanilla flavor. If they are without a hole, then I like filling them with Nutella or jam.
Examples of Neutral oils: Grapeseed oil Avocado oil Canola/ Sunflower oil Light olive oil
― I used Canola because it is my go-to oil for its neutral flavor, good value, and high smoke point.
Non-neutral oils: Peanut oil Sesame oil Chili oil Walnut/Hazelnut/Almond oil coconut oil
― I used Canola because it is my go-to oil for its neutral flavor, good value, and high smoke point.
Chocolate Cupcakes with Marshmallow Cream are amazingly delicious. They are even sweeter when made in the company of your kid. When we have breaks from school we love cooking together, making friendly cooking competitions and creating memories. Tap here for more tasty desserts These cupcakes…