5 Delicious Tuesday Treats You Can Make in Under 30 Mins.


Are you looking for a quick treat to make this week? Check out these quick 5 desserts you can make in under thirty minutes! Happy eating!

Salted Caramel Pretzel Blondies

(Recipe from averiecooks.com)




  • 1/2 cup unsalted butter, melted (1 stick)
  • 1 large egg
  • 1 cup light brown sugar, packed
  • 1 tablespoon vanilla extract
  • 1 cup all-purpose flour
  • 2 cups mini pretzels, measured loosely and crushed slightly
  • about 1/4 cup salted caramel sauce, for drizzling after baking
  • Coarse sea salt or Kosher salt for sprinkling, optional


  1.  Preheat oven to 350F. Line an 8-by-8-inch pan with aluminum foil, spray with cooking spray; set aside.
  2. In a medium microwave-safe bowl, melt the butter, about 1 minute.
  3. To the melted butter (allow it to cool slightly so you don’t scramble the egg), add the egg, brown sugar, vanilla, and whisk vigorously to combine.
  4. Add the flour and stir until just combined, taking care not to over-mix or the blondies will be tough.
  5. Fold in the pretzels (I crush them in the palm of my hand by squeezing them).
  6. Pour batter into prepared pan, smoothing it lightly with a spatula or offset knife.
  7. Drizzle about 1/3 cup caramel sauce over the pan in a zig-zag pattern.
  8. Bake for about 28 to 32 minutes, or until center is just set. Watch the actual blondies/dough, not the caramel sauce, because it won’t fully set. A toothpick should come out mostly clean if you can find a patch of dough to test without hitting a pretzel or caramel sauce. Don’t overbake; these are meant to be gooey and firm up as they cool.
  9. Immediately after removing pan from oven, drizzle about 1/4 cup caramel sauce over the top in a zig-zag pattern, following the original zig-zag pattern if possible.
  10. Optionally, sprinkle with coarse salt to play up the salty-and-sweet contrast. Allow blondies to cool completely in pan and for caramel sauce to soak in somewhat before slicing and serving, at least one hour. Blondies may be stored in an airtight container at room temperature or in the refrigerator for up to 1 week, or in the freezer for up to 4 months. To keep gluten-free, use your favorite gluten-free flour blend, taking care that all other ingredients used are acceptable for your dietary needs.

Chocolate Peanut Butter Pizza

(Recipe from atasteofhome.com)





  • 1/2 cup shortening
  • 1/2 cup peanut butter
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs, room temperature
  • 1/2 teaspoon vanilla extract
  • 1-1/2 cups plus 5 tablespoons all-purpose flour
  • 2 cups miniature marshmallows
  • 1 cup (6 ounces) semisweet chocolate chips


1.) Preheat oven to 375°. Cream shortening, peanut butter and sugars until light and fluffy. Beat in eggs and vanilla. Add flour and mix well. Pat into a greased 12-in. pizza pan. Bake 16 minutes. Sprinkle with marshmallows and chocolate chips; bake until lightly browned, 3-5 minutes longer.


No Bake Lemon Cheesecake 

(Recipe from sweetandsavorymeals.com)



Cheesecake Filling:

  • ¼ cup  lemon juice
  • 1 tablespoon  lemon zest
  • 7 grams  gelatin  (unflavored)
  • 16 ounces  cream cheese, full fat  (room temperature)
  • 1 cup  whole milk Greek yogurt  (room temperature)
  • 1 teaspoon  vanilla extract
  • 1½ cups  powdered sugar
  • 3 cups  whipped cream or Cool Whip*
  • 1 cup  graham cracker crumbs
  • 2 21 oz  cans lemon pie filling  (lemon curd*)

Whipped Cream Topping:

  • 2 cups  heavy whipping cream
  • 2 tablespoons  sugar


  1. Add lemon juice to a small, microwave safe bowl and sprinkle evenly with gelatin. Let it stand for 1 minute, then whisk to combine. Microwave on high for 15 seconds, whisk and microwave again for 10-20 seconds, whisk until dissolved. Set aside to cool to room temperature.
  2. Add the cream cheese to a large bowl and beat until fluffy. Add the Greek yogurt and beat until combined. Stop to scrape the sides of the bowl with a spatula, then beat to fully combine.
  3. Add the gelatin mixture, lemon zest and vanilla extract and beat until combined.
  4. Add the powdered sugar and beat until fluffy and fully combined.
  5. Fold in the whipped cream and beat on low until combined. Increase the mixer speed to high and beat for 3 minutes until fluffy and thickened.
  6. Layer the dessert into glasses in the following order: 2 tablespoons graham cracker crumbs, cheesecake filling, lemon curd, cheesecake filling, 1 tablespoon graham crackers crumbs and again the filling.
  7. To make the layering easier and mess-free add the cheesecake filling to a piping bag and cut the tip; same for the lemon curd.

Whipped Cream Topping:

  1. Add heavy whipping cream to the bowl of a stand mixer, add the sugar and beat starting on low speed and gradually increasing to high speed. Beat until soft peaks form and the cream is stiff.
  2. Add the whipped cream to a piping bag fitted with a large star nozzle and pipe the whipped cream on top of the cheesecake parfaits.
  3. Garnish with graham cracker crumbs.
  4. Refrigerate until set, at least 4-6 hours.
  5. Enjoy!

Fried Apple Rings 

(Recipe from diethood.com)



  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup milk, (In place of milk, I have used Sugar Free Hazelnut Creamer and it’s really good!)
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 4 large apples, sliced into 1/4-inch thick slices
  • Canola Oil for Frying
  • 1/2 cup sugar
  • 1 to 2 teaspoons ground cinnamon


  1. In a small mixing bowl whisk together flour, sugar, baking powder, and salt. Set aside.

  2. In a separate bowl whisk together milk and egg; add vanilla and whisk until well combined.

  3. Whisk milk mixture into flour mixture; set aside.

  4. Slice apples and cut out the middle part of the apple slices. I use a small round cookie cutter to pop them out.

  5. In a large skillet, heat the oil over medium-low heat to 375˚F degrees.

  6. Dip the apple rings in the batter then transfer them to the skillet and cook in batches, 1 to 2 minutes per slice, or until golden, turning once to cook the other side.

  7. In a bowl or plate combine sugar and cinnamon; mix well.
  8. Sprinkle cinnamon sugar over the apple rings while still hot.

  9. Serve immediately.

Red Velvet Cookies

(Recipe from rachelcooks.com)



  • 1 cup Powdered Sugar
  • 1 teaspoon Cornstarch
  • 6 tablespoons Unsalted Butter, melted and cooled
  • 1 box Red Velvet Cake Mix, 18.25 ounces
  • 2 Eggs, beaten, large


  1. Preheat oven to 375°F.
  2. In a shallow bowl, mix together powdered sugar and cornstarch with a fork or small whisk. Set aside.
  3. In a mixing bowl, combine butter, cake mix, and eggs by hand using a sturdy spoon. When combined, roll into balls about 1-inch in diameter. Roll balls in powdered sugar mixture and transfer to a baking sheet, about 12 per sheet.
  4. Bake for 10-11 minutes or until set. Cool for 1-2 minutes on baking sheet before moving to a  cooking rack. Store in airtight container.

*Check out 6 Yummy Fall Recipes to Try This Season



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