Easy Garden Fresh Bruschetta

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Easy Garden Fresh Bruschetta

This  recipe is loosely based on one my sister-in-law makes!  It is so good that it makes me want to slice the bread even thinner so I can eat a gazillion of these without getting full.  The olive oil makes you feel like you’re eating something indulgent, but it’s a wonderfully fresh and healthy treat.  It’ll also make great use of that abundant summer garden harvest.

 

 

Easy Garden Fresh Bruschetta (Nut-Free)

Ingredients

    TOPPING
  • 3 tomatoes, chopped - seed if you like
  • 2 stalks celery, diced
  • 6-8 large basil leaves, chopped
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • 1/2 teaspoon coarse ground sea salt
  • SPREAD
  • 1/2 cup low fat mayonnaise
  • 1/4 cup spicy brown mustard
  • 4 tablespoons parmesan cheese
  • 1 & 1/2 tablespoon chopped green onion
  • 1 clove garlic, minced
  • 1/4 tsp oregano
  • 1 loaf french bread (bake using your own recipe or use Pillsbury French Bread)

Instructions

  1. In a medium sized bowl, combine tomatoes, celery, basil, balsamic vinegar, olive oil, garlic, mustard and salt. Refrigerate.
  2. Slice bread into 1/2 inch slices and grill on low for 2-3 minutes.
  3. Turn and slather with spread. Grill an additional 2-3 minutes.
  4. Cover with refrigerated tomato mixture and serve.
  5. Makes 6ish depending on how much topping you use.
http://dontmakemenuts.com/2016/07/55629/

Easy Cucumber Salsa

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Easy-Cucumber-Salsa

 

The recipe is a new spin on an old favorite – salsa.  Plus, it takes advantage of that huge crop of cucumbers we’ll be seeing in late July.  I love Cucumber Salsa – maybe more than regular salsa.  It’s the hint of lime, I think.  It gives it a little taste of something different.  It’s cool, refreshing, and (of course) nut-free, too.

 

Garden Fresh Cucumber Salsa (Nut-Free)

Ingredients

  • 2 cucumbers, chopped, seeded, and peeled
  • 1 tomato, chopped (seed if you like)
  • 1/4 of a medium red onion, finely chopped
  • 1/2 green pepper, chopped
  • 2 tablespoons fresh parsley, minced
  • 1 tablespoon fresh cilantro, minced
  • 1 clove garlic, minced
  • 1 tablespoon lemon juice
  • 1 tablespoon lime juice
  • 1/4 cup sour cream
  • 1/2 tsp cumin
  • Lime Flavored Tortilla Chips

Instructions

  1. Combine all ingredients except chips  in a medium size bowl.  Refrigerate one hour.  Serve with chips.
http://dontmakemenuts.com/2016/06/cucumber-salsa/

 

Easy Cauliflower Rice

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Easy Cauliflower Rice Recipe

 

It wasn’t until I was pregnant and diagnosed with borderline gestational diabetes that I really started to pay attention to how many carbs I was eating in a day.  At first, I thought they were crazy.  I eat healthy, for heaven’s sake!  Oh my gosh, I was so surprised.  I mean, I eat a lot of what my kids eat now – Cinnamon Toast cereal, chicken nuggets and mac & cheese, etc., but I do eat healthy, too.  Just not as frequently as I thought!  Pile on my cravings for lemon and ice…in the form of Frozen Lemon Juice Bars (read: sugar) at 2-3 a day.  Yes, 2-3 a day on top of so many other carb and sugar laden foods, it’s no wonder my body was struggling.  Just looking at that list is enough to make my blood sugar spike.  It just simply isn’t healthy.  And at 41, I can’t get away with eating like that anymore – pregnant or not.

Since then, I started walking – a lot – and for 20 minutes after every meal.  Lots of low fat cheese, lean meat, greek yogurt, Sunbutter, peanut butter, and eggs are staples around my house.  Bread or crackers, when I eat them, are always whole grain or at least whole wheat.   Vegetables are a huge part of my diet and I eat a fair amount of berries, too.  If I want something sweet, I eat high cocoa chocolate or sugar free mini Reese’s PB cups – although not more than 1-2.   Splenda and Truvia are my go-to sweeteners along with Agave Syrup (less so).  My spiral slicer gets even more of a workout as it makes all of my zucchini noodles now.  My lemon cravings are satisfied with slices upon slices in ice cold water.  Just smelling my water makes my poor kids’ mouths pucker.  It doesn’t even phase me.  Haha…I could go on and on, though, really..

If you’re on a low carb or carb controlled diet, for whatever reason, I don’t need to tell you any of this.  You already know it!  I can, however, commiserate with you about some of the not-so-fun changes.  Rice, specifically, white rice.  You probably miss it.  Well, at least a little.  I mean, who doesn’t want to eat a big pile of rice now and then?  I know I do, but it just isn’t healthy.  There are tasty alternatives, though, that work just as well.  My favorite is Cauliflower Rice.  Each CUP contains 5 grams of carbs and 2.5 grams of those are fiber, making your net carb count 2.5 grams.  Awesome!  Know how many grams of carbs are in 1 CUP of white rice?  45.  Yeah, I like rice…just not THAT much.  So, let’s get right to it!  This is the way I make my cauliflower rice and I can eat a cup at a time.  Yep, it’s a pregnant thing.  I can also eat 3 cucumbers a day and not die.  And if I haven’t told you, as of around 24 weeks, my stomach problems that have been plaguing me for 3 years went away.  I almost can’t wait to not be pregnant anymore to find out if maybe it wasn’t fiber but sugar that has been causing me trouble all this time.   If it isn’t, I’ll be sad to have to go back to living with chronic nausea.  Being normal feels really good.

Easy Cauliflower Rice

Ingredients

  • Head of Cauliflower

Instructions

  1. Preheat oven to 350 degrees
  2. Line a cookie sheet with foil. Set aside.
  3. Cut off all the green stem from the cauliflower head.
  4. Cut cauliflower in half and cut off more of the stem.
  5. Cut into smaller pieces and place them into a food processor.
  6. Pulse until the cauliflower resembles rice.
  7. *Don’t over-pulse otherwise it will turn into crumbs.
  8. *Spread cauliflower onto foiled cookie sheet. Spread in all over the sheet so that it gets evenly cooked.
  9. Cook for 10 min. Stir around cauliflower and then spread it out again like it was before.
  10. Cook for 10 more minutes.
  11. Once cooked, you can sprinkle some salt over it and serve it with any traditional Chinese food, etc.
  12. *When using cauliflower as a ‘rice’ substitute, you don’t use as much as you would with regular rice. For each serving, I would recommend ½ C of the cauliflower rice.
  13. *Tips
http://dontmakemenuts.com/2015/06/easy-cauliflower-rice/

 

Easy Cauliflower Rice

Rolo Cupcakes! (nut-free recipe)

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Rolo Cupcakes

 

When my son was diagnosed with his peanut allergy, I went out of my way to find or make extravagant desserts within his limitations.  One of our very favorites was Rolo Cupcakes, made with my son’s favorite chocolate treat.  Well, that and Canadian KitKats.  It’s a toss up around here, really.  Now that he’s done with peanut OIT, we don’t have to buy Canadian KitKats anymore.  We just buy regular American KitKats, but we still buy Rolos!  And this is an often requested special occasion dessert.

 

Rolo Cupcakes

Ingredients

    Cupcake Recipe
  • 2 C granulated sugar
  • 2 eggs, room temp
  • 2 tsp vanilla extract
  • 1 3/4 C flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 3/4 cup cocoa powder
  • 1 C milk
  • 1/2 C vegetable oil
  • 1 C boiling water
  • Rolo Candies
  • Frosting Recipe
  • 1 C unsalted butter, softened
  • 3/4 C cocoa powder
  • 3 C powder sugar
  • 3/4 C heavy cream
  • Rolo candies
  • Chocolate syrup
  • Caramel syrup

Instructions

    Cupcake Directions
  1. -Preheat oven to 350 degrees.
  2. -Line cupcake tins with paper liners.
  3. - Mix all dry ingredients together on a mixing bowl - flour, salt, baking soda, baking powder, sugar, and cocoa.
  4. -Mix in the wet ingredients - vanilla, oil, milk, and eggs.
  5. -Beat on medium speed for 2 minutes until all of the ingredients are blended.
  6. -Pour in the boiling water. Beat until mixed.
  7. -Place an unwrapped Rolo on the bottom and in the center of the lined cupcake tin.
  8. -Scoop the batter into the lined cupcake tins until 2/3 full.
  9. -Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
  10. -Cool for 10-15 minutes.
  11. -Place on wire rack to cool completely.
  12. Frosting Directions:
  13. -Beat the softened butter on its own until smooth.
  14. -Add cocoa and powder sugar alternately with heavy cream into the creamed butter until it becomes a smooth and thick texture.
  15. -If the frosting is too thick, add more heavy cream, if too thin, add more powder sugar.
  16. -Scoop prepared frosting into a pastry bag with a large frosting tip.
  17. -Twist the open end of the pastry bag pushing the frosting to the tip.
  18. -Frost the cupcakes.
  19. -Drizzle chocolate syrup on the chocolate frosting.
  20. -Drizzle caramel syrup on the chocolate frosting.
  21. -Place a Rolo in the center of the frosted cupcake.
http://dontmakemenuts.com/2015/06/rolo-cupcakes-nut-free-recipe/

 

Rolo Cupcakes Recipe

Coconut-Lime Cupcakes (a nut-free recipe)

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Coconut Lime Cupcakes

“Bruder bought a coconut, he bought it for a dime
His sister had anudder one she paid a quarter lime
She put de lime in de coconut, she drank ’em bot’ up
She put de lime in de coconut, she drank ’em bot’ up…”
~ Coconut, Harry Nilsson

 

No, this isn’t just your earworm for the day.  It’s the song that filters through my mind whenever I make these cupcakes.  They’re absolutely summer perfect, refreshing…and dessert!  And I have to tell you, one of the absolute best/worst cravings I’ve had with this pregnancy versus the my other two kids (bacon and cucumbers) is my horrific citrus cravings!   Holy moly, I could eat lemons and limes ALL DAY LONG.  I mean, it could be worse.  Bacon is pretty bad after all.  Lemons and limes?  Not so much. Hence, these cupcakes…Did I just justify eating cupcakes? Yes, pregnancy also equals spinmaster.
 
Coconut-Lime Cupcakes

Ingredients

    Cupcakes
  • 1¼ cup flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 eggs (room temp)
  • ¾ cup white sugar
  • ½ cup vegetable oil
  • 3 teaspoons lime zest
  • 4 Tbsp lime juice (1 medium lime)
  • 1 teaspoons coconut extract
  • ¾ cup Milk (whole)
  • Frosting
  • 8oz cream cheese (1 box), room temperature
  • ½ cup unsalted butter, room temperature
  • 1½ teaspoon coconut extract
  • 1½ cups powdered sugar
  • 2 to 4 Tbsp toasted coconut
  • Small Lime slices (garnish)

Instructions

  1. Preheat oven to 350 and line cupcake pan with liners.
  2. In a medium sized bowl, add the flour, baking powder, baking soda, and salt. Mix well.
  3. In a separate large sized bowl, whisk eggs and sugar.
  4. Add the oil, lime zest and juice, coconut extract, and coconut milk to the egg and sugar mixture.
  5. Add the dry ingredients to the wet ingredients and lightly mix until blended.
  6. Fill each cupcake liner ¾ full.
  7. Bake at 350 degrees for 18-20 minutes
  8. Use a toothpick to test the center of a cupcake
  9. Allow cupcakes to cool to room temp before frosting
  10. Frosting
  11. Beat the cream cheese using a hand mixer, adding butter 1 Tbsp at a time on medium speed until all butter has been added.
  12. Add coconut extract and powdered sugar and mix until combined. Do not overbeat frosting.
  13. Fill Decorating Bag with frosting. You'll also need a Coupler and Wilton 8B Tip (or another tip) if you don't have them already.
  14. Garnish with a wedge of lime and sprinkle of toasted coconut.
http://dontmakemenuts.com/2015/06/coconut-lime-cupcakes-a-nut-free-recipe/

Coconut Lime Cupcakes Recipe

Lemon Curd Cupcakes (Nut Free Recipe)

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Lemon Curd Cupcake

 

In the summer, I only consider making two types of dessert –  No Bake and Light Desserts.  What I mean by light isn’t necessarily low calorie or low sugar – although I certainly do make both.  What I’m talking about is fruit based desserts.  It’s the time of year when fruit is locally grown and fresh, in season, and above all else, plentiful.  Why wouldn’t I take every opportunity to incorporate it wherever I can?!? You should, too!

As you know, one of my big pregnancy cravings has been lemon.  While I haven’t abandoned all reason and simply taken a big bite out of one (although I probably could and I wouldn’t even flinch), I’ve infused lemon into just about anything possible, desserts especially, and this is one of my favorites: Lemon Curd Cupcakes.   They’re light with a wonderful lemony taste that isn’t overpowering at all. These are ideal if you need mini cupcakes for a summer party and a perfect finish for a dinner like grilled chicken, vegetables, and fruit salad.

Lemon Curd Cupcakes

Ingredients

    Cake
  • 2 1/2 cups all -purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 cup unsalted butter (room temp)
  • 1 1/2 cups sugar
  • 2 eggs (room temp)
  • 2 egg yolks (room temp)
  • 2 teaspoons vanilla extract
  • 1 teaspoon grated lemon zest
  • 1/4 cup fresh lemon juice
  • 1/2 cup whole milk
  • Frosting
  • 2 cups powdered sugar
  • 1 cups unsalted sweet cream butter
  • 1/2 cup Lemon Juice fresh squeezed
  • 2 teaspoons lemon extract
  • 2 tablespoons heavy whipping cream

Instructions

    Cake
  1. Preheat oven to 350 degrees
  2. Whisk the first four ingredients together in a medium bowl.
  3. Mix the butter on medium speed until light and fluffy.
  4. Add the sugar to the butter and mix until smooth.
  5. Add the eggs one at a time until mixed well.
  6. Add the yolks one at a time until mixed well.
  7. Beat in the vanilla extract and lemon zest until fully mixed.
  8. Begin slowly adding the lemon juice on low speed and mix.
  9. Add the dry ingredients and milk.
  10. Begin with the dry ingredients and alternate with the milk into the butter mixture then increase the speed to medium.
  11. Incorporate all together, scraping sides.
  12. Fill cupcake liners 3/4 full.
  13. Bake at 350 degrees for 18-24 minutes.
  14. Cool to room temperature before frosting.
  15. Frosting
  16. Combine all ingredients in a large bowl and mix together until stiff peaks form and all ingredients are well incorporated.
  17. Fill your pastry or ziploc bag with frosting and decorate as desired.
http://dontmakemenuts.com/2015/06/lemon-curd-cupcakes-nut-free-recipe/

Lemon Curd Cupcakes

Best Homemade Tortilla Recipe

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Best Homemade Tortilla Recipe

 

 

There are two main reasons I like to cook basic items from scratch:

1.) I know what’s in them.

2.) My son has food allergies.

Whether you have food allergies in your home, it’s important to know what’s in your food and what isn’t.  In our case, manufacturers aren’t required to label whether something is produced on shared equipment with allergens.  They’re only required to state whether or not it contains an allergen.  That’s why I always make my own homemade tortillas. They contain so few ingredients and I know exactly what they are. Plus, I can make a zillion of them for a fraction of what I’d pay. And that’s what I do – I make a zillion of them at once that way it’s not only cost effective, but time efficient. Personally, I think these have the best chewy and soft texture and they’re incredibly fresh. No weird preservative flavor.  These freeze incredibly well, too!

Best Homemade Tortilla Recipe

Ingredients

  • 2 C flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 TBSP lard
  • 1 1/2 C warm water

Instructions

  1. Combine the dry ingredients together. Flour, baking powder and salt.
  2. Add the lard.
  3. Work it with your hands into very fine small pieces of grain.
  4. Add the warm water to the above mix.
  5. Working with your hands again, combine all of the ingredients.
  6. Place the dough onto a floured wooden cutting board.
  7. Roll out with a floured rolling pin.
  8. Work the dough back and forth, allowing it to breathe, until it appears smooth.
  9. Cut the dough into numerous equal sized squares.
  10. Roll these squared into balls.
  11. Pull out your cast iron skillet and add a small amount of oil on medium hot heat.
  12. With a floured rolling pin, take one dough ball and begin to roll out into a circle.
  13. You can use your hands to shape it into that circle.
  14. Place that freshly formed dough circle into the heated skillet and watch closely until the first side turns a golden brown color.
  15. Flip the tortilla unto the other side to also become a golden brown color.
  16. Wrap in foil to keep warm until all dough balls are fried.
http://dontmakemenuts.com/2015/06/best-homemade-tortilla-recipe/

Cannoli Cupcakes (nut free recipe)

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Best Cannoli Cupcake Recipe

 

When we went on vacation last year, we polled our friends about great eateries they thought we should check out along the way.  More than a few recommended a couple of bakeries.   Yeah, thanks guys. I said FOOD not DESSERT.  You know how it is, though.  When you’re on vacation, dessert IS food, and we made sure to stop by both recommended to us.  I have to say that we were not disappointed.  The first had all sorts of different cupcakes, gourmet cupcakes, based on different desserts.  These were not your standard white cake with buttercream frosting cupcakes – although I’d have been just as happy with that!   Sheesh.  Oh no, they had things like Black Forest Cupcakes, Andes Mint Grasshopper Cupcakes, Pumpkin Cheesecake Cupcakes, and these delicious doubles – Cannoli Cupcakes.  Now, if you know anything at all about my husband, know this:  He l-o-v-e-s cannoli.  We never set foot in any bakery that sells them and leave without a few. When we’re on vacation we tend to leave with a few more than ‘a few’ of just about everything.  We left with 6 and went back the next day for 6 more, then 6 more before we left for our next destination. By the time we went in for the last 6, we were a little embarrassed.  Like most people, I don’t really like being embarrassed a whole lot, so I came home determined to recreate our favorite vacation dessert.  And after a few tries, I got it!

Friends, these are truly decadent desserts and among the very best cupcakes I’ve ever eaten.  You certainly don’t need a special occasion to make them, but they’ll absolutely hold their own if you choose to make them for an event of some sort.

Cannoli Cupcakes

Ingredients

    Cupcake
  • 3 C flour
  • 3 1/2 tsp baking powder
  • 1 C whole milk
  • 2 C sugar
  • 1 C unsalted butter
  • 4 eggs
  • 4 tsp vanilla
  • 1 TBSP cinnamon
  • Filling
  • 1/2 C ricotta cheese
  • 2 C powdered sugar
  • 1/4 C small chocolate chips
  • 1 tsp orange zest
  • 1 tsp lemon zest
  • Frosting
  • 4 C powdered sugar
  • 1 C unsalted butter, soft
  • 4 TBSP heavy whipping cream
  • 3 TBSP cocoa powder
  • 1 C zest of an orange and lemon
  • 1 C chopped semi sweet chocolate chips

Instructions

    Cupcakes
  1. -Preheat oven to 350 degrees.
  2. -Line cupcake tins with paper liners.
  3. -Cream together the butter and sugar.
  4. -Add eggs, one at a time, beating after each one.
  5. -Stir in the vanilla.
  6. -Sift the flour and baking powder together.
  7. -Add the flour mixture to the creamed mixture.
  8. -Mix well.
  9. -Add the milk slowly until the batter is smooth.
  10. -Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
  11. -Scoop the batter into the lined cupcake tins until 2/3 filled.
  12. -Cool for 10-15 minutes.
  13. -Remove the cupcakes from the tin and place on a wire rack until completely cooled.
  14. Filling Instructions and Addition
  15. -Add all the filling ingredients (except small chocolate chips) in a bowl and mix well.
  16. -Stir in the small chocolate chips.
  17. -Scoop out with a small spoon or cupcake scooper a hole in the middle of the cupcake.
  18. -Fill in the hole with a spoonful or two of the ricotta cheese mixture.
  19. -Spoon the filling until it equals to the top of the cupcake.
  20. Frosting
  21. -Cream the butter and powdered sugar until creamy.
  22. -If it doesn't cream add the heavy whipping cream.
  23. -If it does cream test to see if the frosting can form and keep a stiff peak.
  24. -If the frosting can't form and keep a stiff peak then ADD 1/2 C powdered sugar.
  25. -Test again.
  26. -When the frosting can form and keep a stiff peak ADD the fresh orange and lemon zest.
  27. - Stir to mix well adding the cocoa powder.
  28. -Ad the chocolate chips.
  29. -Stir to mix well.
  30. -Scoop the frosting into a pastry bag with a frosting tip.
  31. -Frost the cupcakes in a circular motion.
http://dontmakemenuts.com/2015/05/cannoli-cupcakes-nut-free-recipe/

Cannoli Cupcakes Recipe

4 Light Fruit Vinaigrette Recipes

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4 Light Fruit Vinaigrette Recipes

 

Summer salads.  It’s the perfect meal on a hot summer day.  They’re light, fresh, and they don’t heat up the kitchen. I  don’t know about you, though, but one thing that can completely ruin a good salad (and good healthy eating intentions!) is the dressing.  I just cannot pair a heavy dressing with a light summer salad.  I have a few different vinaigrette dressings I use routinely and fruit is at the heart of them all.  They add a welcome sweetness as well as some additional nutritional benefits!

1.)  Orange Vinaigrette

  • 1/4 cup orange juice
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Dijon-style prepared mustard
  • 2 teaspoons honey
  • 1/8 teaspoon cracked black pepper

Directions
In a small jar with a tight-fitting cover, combine the orange juice, vinegar, mustard, honey and pepper. Cover and shake well until combined. To store, refrigerate for up to 1 week. Shake well before serving.

2.)  Strawberry Vinaigrette

  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon dried tarragon
  • 1/4 teaspoon white sugar
  • 1 cup olive oil
  • 1/2 pint fresh strawberries, halved
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon salt

Directions
In a blender or food processor, mix olive oil, strawberries, balsamic vinegar, salt, pepper, tarragon and sugar. Blend until smooth.

3.)  Lemon Vinaigrette

  • 1/4 cup red wine vinegar
  • 2 tablespoons Dijon mustard
  • 1 teaspoon dried oregano
  • 1 clove garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup olive oil
  • 2 tablespoons fresh lemon juice

Directions
Whisk red wine vinegar, Dijon mustard, oregano, garlic, salt, and black pepper together in a small bowl. Slowly stream olive oil into the vinegar mixture while whisking briskly. Beat lemon juice into the mixture.
Pour dressing into a sealable jar or bottle, seal, and shake until emulsified.

4.)  Blueberry Vinaigrette

  • 1 cup fresh blueberries, washed and dried
  • 2/3 cup vegetable oil
  • 1/3 cup balsamic vinegar
  • 2 tablespoons water
  • 2 tablespoons honey
  • 1/2 teaspoon salt

Directions
In the work bowl of a food processor, combine all ingredients. Pulse until smooth. Refrigerate until serving time.

 

Orange Creamsicle Poke Cake (Nut-Free Recipe)

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Orange Creamsicle Poke Cake
I sure hope you like citrus-y things because you’re stuck with them for the next couple of months!  Lemon, Lime, and Orange, in that order, are my biggest cravings with this pregnancy.  Most everything I eat has at least one of those in it.  Boy, if you only knew how much I generally dislike all of those.  Haha…I make my husband crazy with a bag of Starburst candies.  I usually pick out all of the strawberry, then cherry, then orange, THEN lemon…Yep, that’s my order for everything.  With any candy that has a lime flavor, it’s the absolute last thing I’ll eat.  IF I eat it at all.  I know…craziness.

Right now, though, I’m all about this cake!  I DO actually love Orange Creamsicles, pregnant or not, and this is the yummiest cake version of that childhood favorite of mine.  It’s a perfect spring and summertime dessert!

Orange Creamsicle Poke Cake

Ingredients

  • 1 White Cake Mix
  • 3 Eggs
  • 1/3 cup Oil
  • 1 cup Orange Juice
  • 1 package Orange Jell-O
  • 1/2 cup boiling Water
  • 1/2 cup cold Water
  • 1 package Instant Vanilla Pudding Mix
  • 1 cup Milk
  • 1 tsp Vanilla
  • 8 oz Cool Whip

Instructions

  1. Preheat oven to 350.
  2. Spray a 13x9 pan with non stick spray.
  3. Prepare cake mix as directed on package, using eggs, orange juice (instead of water) and oil.
  4. Pour into prepared pan.
  5. Bake for 30-40 minutes until cake springs back when touched.
  6. Allow cake completely cool.
  7. Using a skewer, poke small holes all over the cake, piercing all the way to bottom.
  8. In a bowl, combine Jell-O and boiling water and stir until gelatin is completely dissolved.
  9. Add cold water, mix well and slowly pour this mixture over the entire cake.
  10. Cover and chill for 2 hours.
  11. Combine the pudding mix, milk and vanilla and beat well.
  12. Fold Cool Whip into the pudding mixture and use it to frost cake.
  13. Cover and refrigerate for 4 hours.
http://dontmakemenuts.com/2015/04/orange-creamsicle-poke-cake-nut-free-recipe/

 

Note: This recipe can easily be made sugar free.  Use a box of sugar free cake mix, swap water for OJ, and use sugar free Jell-O orange gelatin, sugar free Jell-O vanilla pudding, and sugar free Cool Whip!