If you’re looking for something to satisfy your sweet tooth, look no further. I asked 11 women for their favorite dessert recipe, and they’ve shared some delicious stuff.

Emilie, Minnesota

Chocolate Eclair Dessert

1 Cup Water 

1 Cup Flour

½ Cup Butter

4 Eggs

Boil water and butter. When the mixture is boiling, stir in flour. Cool slightly. Stir in one egg at a time. Spread on bottom of greased 9×13 pan. Bake at 400 degrees for 30 minutes or until golden. Pat down any bubbled areas and let it cool. 


1 Large Box Vanilla Instant Pudding, Prepared 

1 Package Softened Cream Cheese 

Prepare pudding according to directions on package.Beat in the cream cheese. Spread over the base. 


1 Tub of Whipped Cream

Chocolate Syrup 

Spread the whipped cream over the filling and drizzle with chocolate syrup. Keep refrigerated.

Erin, Kentucky

Peanut Butter Banana Pudding

1 ⅓  Cup Milk

1 (3.4-oz) Package Vanilla Pudding

1 (14-oz) Can Sweetened Condensed Milk

3 Cup Heavy Cream

¼ Cup Powdered Sugar

1 Tsp Pure Vanilla Extract

2 Cups Melted Peanut Butter

1 (16-oz) Box Nutter Butters

4 Bananas, Sliced

In a large bowl, combine milk, vanilla pudding mix and sweetened condensed milk. Whisk thoroughly, breaking up any lumps, and refrigerate for at least 5 minutes, or until set. In another large bowl, combine heavy cream, powdered sugar and vanilla. Beat until stiff peaks form, 2 to 3 minutes. Set aside 1/3 of the mixture for topping the dish. Fold remaining whipped cream into the pudding mixture. Spread one-third of the pudding mixture onto the bottom of the trifle dish. Cover with a layer of nutter butter cookies—you may want to also stand some cookies up vertically, so you see the full circle along the edge of the trifle dish. Top with an even layer of banana slices then drizzle melted peanut butter on top. Continue layering the pudding, nutter butters, banana slices, and peanut butter until you reach the top, ending with a final layer of pudding. Refrigerate for at least 3 hours, or up to overnight.

Just before serving, dollop whipped cream on top of the pudding layer, then sprinkle crumbled Nutter Butters on top and drizzle with melted peanut butter.

Aryssa, Washington DC

Pumpkin Cake

This is great for when you wanted to make pie but your crust broke, or when you want something quick and sweet. Plus, you only need one bowl!

15 oz of Pumpkin Puree (Canned)

14 oz of Sweetened Condensed Milk

2 Cups Flour

2 Eggs

1 Tbsp of Cinnamon

½  Tbsp of Vanilla

1 Tsp Baking Soda

½  Tsp Salt

1 Tsp Sugar

Bake at 350 for approximately 30 minutes Cream cheese icing–melt cream cheese, approx 4-6 ounces, in the microwave. Add confectioner’s sugar to taste. Let the cake cool, then ice. 

Georgia, Colorado

Lemon Bars

Joanna Gaines’ Recipe

Cooking Spray or Parchment Paper

2 Cups All-Purpose Flour

2 Sticks Salted Butter, Melted

½  Cup Powdered Sugar

¼  Tsp Sea Salt

2 Cup Granulated Sugar

4 Eggs, Slightly Beaten

5 Tbsp Fresh Lemon Juice 

Position a baking rack the middle of the oven. Preheat oven to 350 degrees F. Either spray a 9×13 in glass baking dish with cooking spray or line with parchment paper. In a mixing bowl, combine flour, melted butter, powdered sugar and salt. Mix with a fork until barely combined. You don’t want to overmix. Place dough in baking dish and use fingers to flatten into the prepared pan. Bake for 20 minutes, or until the edges are lightly browned. 

In another mixing bowl, whisk together granulated sugar, eggs and lemon juice until combined. Pour lemon mixture into prepared crust directly out of the oven. Return to oven and bake 15 minutes. Tent with foil and bake an additional 15 minutes. Remove from oven and dust with powdered sugar. Let cool completely on wire rack. Cut when dish is completely cooled. Store in airtight container at room temperature for up to 1 week. For longer storage, wrap in plastic or freezer bag and freeze up to one month.

Alexandra, Georgia

Pizza Fritte

Pizza Dough

Powdered Sugar

Vegetable Oil

Cinnamon (optional)

Heat 1/2″ vegetable oil in fry pan. Stretch pizza dough and cut into any shape (I usually just buy pizza dough from the local grocery store bakery and cut them into squares). Fry the dough in the oil until golden brown turning once. Drain on napkin or paper towel. Serve warm with powdered sugar (you could also do cinnamon if you prefer)! These are great for small get togethers and always go quick, so be sure to make a bunch!

Bailey, Washington

Triple Berry Crisp

4 ½ Cup Frozen Berries

⅔ Cup Butter

½ Cup Oats

¼ Cup Flour

¾ Cup Brown Sugar

¼ Cup Granulated Sugar

1 Tsp Cinnamon

¼ Tsp Salt

½ TspLemon Juice

1 Tsp Vanilla Extract

Buy frozen berries ( raspberries, blueberries, blackberries, Marionberries).

Crumble topping mixing oats, flour, brown sugar, cinnamon, salt. Pour in melted butter.  Next, make berry filling by combining frozen berries, flour, sugar, salt, lemon juice and vanilla extract. Pour berries into a large dish and top with oat mixture. Bake at 350 degrees for 40-45mins until golden brown!

Miranda, Nevada

Apple Blueberry Muffins

1 Cup Oats (rolled/instant oats are best) or whole wheat pastry flour

½ Cup Vanilla or cinnamon protein powder (optional)

2 Tsp Cinnamon

1 Tsp Nutmeg

1 Tsp Baking Soda

¼ Tsp Baking Powder

¼ Tsp Salt

1 Tbs. Ground Flax Seeds (or chia)

½ Cup Brown Sugar

½ Cup Fat Free Buttermilk (or 1/2 cup whole milk and 1 Tbs white vinegar, allow to curdle in a separate bowl at room temperature for about 10 mins)

½ Cup Egg Whites (or 2 whole eggs)

½ Cup Unsweetened Applesauce

1 Tsp Vanilla

2 Medium Granny Smith Apples Grated

1 Cup Blueberries

¼ – ½ Cup Pecans, Chopped (optional)

Preheat oven to 375 degrees. If using oats, put into a food processor first. Beat sugar and eggs together in a separate bowl. In mixer or food processor, add all other ingredients. Add sugar and egg mixture, beat on medium until all ingredients have been incorporated. Line 24 muffin cups and spray with oil (or non-stick spray). Fill cups 2/3 full and top with chopped pecans.  Bake for 20-25 mins.

Molly, Oklahoma

Double Chocolate Mocha Trifle

1 (18 ¼ ounce) package brownie mix (and ingredients to prepare per package directions)

1 ¾ cups cold milk

2 (3 ½ ounce) packages of instant white chocolate pudding and pie filling mix 

¼ cup warm water

4 teaspoons instant coffee granules (or any coffee you prefer)

2 cups frozen whipped topping, thawed 

3 (1 ½ ounce) chocolate-covered english toffee bars, coarsely chopped  (Heath Bars)

Prepare/Bake brownies according to cake-like directions. Cool completely. In separate bowl, whisk pudding mix with milk until it begins to thicken (or mix with mixer– I like to use my Kitchen Aid mixer). Dissolve coffee granules with warm water, then add to pudding mixture, mixing well. Fold in whipped topping. Cut brownies into 1 inch cubes. Layer ⅓ of brownie cubes into bowl, top with 1/3 of pudding mixture, pressing lightly, and 1/3 of chopped toffee.Repeat layers 2 more times. Chill 30 minutes before serving. 

Haley, Iowa

Fudge Brownies with Peanut Butter Frosting


1 Cup Melted Butter

2 ½  Cups sugar

1 Tbsp Vanilla

4 Eggs

1 ½ Cups Flour

1 Cup Cocoa Powder

1 Tsp Salt

1 Cup Chocolate Chips

 Preheat oven to 350 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish. 2.Combine melted butter, sugar, and vanilla in large bowl. Beat in the eggs one at a time, mixing well after each until blended.

Sift flour, cocoa powder, and salt in separate bowl. Gradually stir flour mixture into egg mixture. Stir in chocolate chips. Spread evenly in pan.

Bake until inserted toothpick comes out clean. 35-45 minutes.

Peanut Butter Frosting

1 ½ Cups Peanut Butter

½ Cup Butter softened

1 Tbsp Vanilla

1 ¾ Cups Powdered Sugar

2-3 Tbsp Milk

In a bowl, using a mixer, cream together peanut butter and butter. Add in vanilla and powdered sugar and mix to combine.Add milk for preferred consistency. Adjust according to taste.

Kim, Alabama

Blueberry Cream Cheese Dessert


1 Cup Chopped Pecans

½ Cup Butter, Melted

1 Cup Flour


8 Oz Cream Cheese, Softened

1 Cup Powdered Sugar

8 Oz Cool Whio


4 Cups Blueberries, Fresh

1 Cup Sugar, Divided

3 Tbsp Cornstarch

¼ Cup Water

Combine crust ingredients, spread in a 9×13 inch pan. Cook for 15 minutes on 350. Cool. Cream together cream cheese and powdered sugar then fold in cool whip. Spread mix over the crust. Combie ½ cup sugar and cornstarch in a saucepan. Add water then 2 cups of the blueberries. Cook over medium heat, stirring constantly until thickened. Crust some of the blueberries as they cook. Remove from heat and add remaining sugar and blueberries. Cool. Spread over cream cheese filling and chill.

Whitney E

Whitney is a senior majoring in communication at Mississippi State University. When she's not preparing for law school, you can find her online shopping or planning a trip to Disney World. She loves Ronald Reagan, traveling, and all things preppy.