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Desserts in Seconds, 351 E International Airport Road, Anchorage, AK (2026)

08/17/2026

Chocolate Peanut Butter Icebox Cake

Ingredients

Cookie crust

24 chocolate sandwich cookies, crushed
½ cup unsalted butter, melted

Peanut butter cheesecake layer

8 oz cream cheese, softened
1 cup creamy peanut butter
1 cup powdered sugar
1 tsp vanilla extract
8 oz whipped topping

Chocolate pudding layer

1 package (3.4 oz) instant chocolate pudding mix
1½ cups cold whole milk

Topping

1 cup whipped topping
½ cup chocolate chips
6–8 mini peanut butter cups, chopped
¼ cup chocolate sauce
¼ cup crushed chocolate cookies
Instructions
Mix the crushed cookies with melted butter. Press into a 9×13-inch dish.
Beat cream cheese, peanut butter, powdered sugar, and vanilla until smooth. Fold in the whipped topping.
Spread the peanut butter mixture evenly over the cookie crust.
Whisk the chocolate pudding mix with cold milk until thick. Spread over the peanut butter layer.
Cover with whipped topping.
Drizzle with chocolate sauce and finish with chocolate chips, peanut butter cups, and cookie crumbs.
Refrigerate for at least 4–6 hours, preferably overnight.
Slice chilled and serve.

08/16/2026

Timeless No-Bake Chocolate Oat Cookies

Ingredients
1/2 cup (1 stick) butter
2 cups granulated sugar
1/2 cup milk
1/4 cup unsweetened cocoa powder
1 tsp vanilla extract
3 cups quick oats
1/2 cup shredded coconut, optional
Pinch of salt
Instructions
Line a baking sheet with parchment paper.
In a saucepan, combine the butter, sugar, milk, and cocoa powder.
Bring the mixture to a full boil over medium heat, stirring constantly.
Once boiling, continue boiling for 1 minute.
Remove from the heat and immediately stir in the vanilla and salt.
Fold in the quick oats and shredded coconut, if using.
Drop spoonfuls onto the prepared baking sheet.
Let the cookies cool at room temperature for 20–30 minutes, until firm.
Store in an airtight container.

08/15/2026

1. Vanilla Buttercream

Ingredients

1 cup unsalted butter, softened
4 cups powdered sugar
2 tsp vanilla extract
2 tbsp heavy cream
Pinch of salt

Instructions

Beat butter until light and fluffy.
Gradually add powdered sugar.
Mix in vanilla, heavy cream, and salt.
Beat for 2–3 minutes until smooth and fluffy.
2. Salted Caramel Frosting

Ingredients

1 cup unsalted butter, softened
3 cups powdered sugar
1/2 cup caramel sauce
1 tsp vanilla extract
2 tbsp heavy cream
1/4 tsp sea salt

Instructions

Beat butter until creamy.
Add powdered sugar gradually.
Mix in caramel sauce and vanilla.
Add heavy cream and sea salt.
Beat until light and fluffy.
3. Cookies & Cream Frosting

Ingredients

1 cup unsalted butter, softened
3 1/2 cups powdered sugar
2 tbsp heavy cream
1 tsp vanilla extract
1/2 cup finely crushed chocolate sandwich cookies

Instructions

Beat butter until fluffy.
Gradually add powdered sugar.
Add cream and vanilla.
Fold in crushed cookies.
Beat briefly until evenly combined.
4. Chocolate Buttercream

Ingredients

1 cup unsalted butter, softened
3 cups powdered sugar
1/2 cup unsweetened cocoa powder
2 tbsp heavy cream
1 tsp vanilla extract
Pinch of salt

Instructions

Beat butter until smooth.
Sift together powdered sugar and cocoa powder.
Gradually add the dry mixture.
Add cream, vanilla, and salt.
Beat for 2–3 minutes until creamy.
5. Peanut Butter Frosting

Ingredients

1 cup creamy peanut butter
1/2 cup unsalted butter, softened
3 cups powdered sugar
2 tbsp heavy cream
1 tsp vanilla extract
Pinch of salt

Instructions

Beat peanut butter and butter until smooth.
Gradually add powdered sugar.
Mix in heavy cream and vanilla.
Add salt and beat until fluffy.
6. Raspberry Frosting

Ingredients

1 cup unsalted butter, softened
3 cups powdered sugar
1/3 cup raspberry purée
1 tsp vanilla extract
1–2 tsp lemon juice

Instructions

Beat butter until fluffy.
Gradually add powdered sugar.
Add raspberry purée and vanilla.
Mix in lemon juice.
Beat until smooth and spreadable.
7. Mint Chocolate Frosting

Ingredients

1 cup unsalted butter, softened
3 cups powdered sugar
1 tbsp heavy cream
1 tsp peppermint extract
Green food coloring, optional
2 tbsp mini chocolate chips

Instructions

Beat butter until creamy.
Gradually add powdered sugar.
Add heavy cream and peppermint extract.
Add a small amount of green coloring if desired.
Fold in mini chocolate chips.
8. Coconut Cream Frosting

Ingredients

1 cup unsalted butter, softened
3 cups powdered sugar
1/2 cup coconut cream
1 tsp vanilla extract
1/2 cup sweetened shredded coconut

Instructions

Beat butter until light and fluffy.
Gradually add powdered sugar.
Mix in coconut cream and vanilla.
Beat until smooth.
Fold in shredded coconut.

08/15/2026

Cake Mix Banana Nut Bread

Ingredients

1 box butter pecan cake mix
3 ripe bananas, mashed
1/3 cup vegetable oil
2 large eggs
1/2 cup water
1/2 cup chopped pecans
1/2 cup brown sugar, optional
1 teaspoon vanilla extract, optional

Instructions

Preheat oven to 350°F (175°C).
Grease a 9×5-inch loaf pan and line it with parchment paper.
In a large bowl, whisk together the mashed bananas, eggs, vegetable oil, water, and vanilla.
Add the cake mix and stir just until combined. Do not overmix.
Fold in the chopped pecans and brown sugar if using.
Pour the batter into the prepared loaf pan.
Sprinkle a few extra pecans over the top.
Bake for 45–55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Cool in the pan for 10–15 minutes, then transfer to a rack to cool completely.
Optional Pecan Glaze
1 cup powdered sugar
2 tablespoons melted butter
1–2 tablespoons milk
1/2 teaspoon vanilla
2 tablespoons finely chopped pecans

Mix everything until smooth, then drizzle over the cooled banana bread.

08/15/2026

1. Mint Chocolate Fudge

Ingredients

2 cups semi-sweet chocolate chips
1 can (14 oz) sweetened condensed milk
1 teaspoon mint extract
1/4 cup crushed peppermint candies
1/2 cup white chocolate chips, for the swirl
A few drops green food coloring, optional

Instructions

Line an 8×8-inch pan with parchment paper.
Add chocolate chips and condensed milk to a saucepan. Heat over low heat, stirring until completely melted and smooth.
Remove from heat and stir in the mint extract.
Add a few drops of green food coloring if desired.
Pour into the prepared pan.
Melt the white chocolate chips and drizzle over the fudge. Swirl gently with a knife.
Sprinkle with crushed peppermint candies.
Refrigerate for 2–3 hours, or until firm.
Cut into small squares and serve.

2. Peanut Butter Cup Fudge

Ingredients

1 cup creamy peanut butter
3 cups powdered sugar
1 cup semi-sweet chocolate chips
1/2 cup chopped peanut butter cups
1/2 cup unsalted butter
1 teaspoon vanilla extract
2 tablespoons milk

Instructions

Line an 8×8-inch pan with parchment paper.
Melt the butter and peanut butter together over low heat.
Remove from heat and gradually stir in the powdered sugar, milk, and vanilla.
Spread the peanut butter mixture evenly into the pan.
Melt the chocolate chips and spread them over the peanut butter layer.
Sprinkle the chopped peanut butter cups over the top.
Refrigerate for 2–3 hours until firm.
Cut into squares.

3. S’mores Fudge

Ingredients

2 cups semi-sweet chocolate chips
1 can (14 oz) sweetened condensed milk
1 cup marshmallow creme
1 cup crushed graham crackers
1/2 cup milk chocolate pieces
1/2 cup mini marshmallows, optional

Instructions

Line an 8×8-inch pan with parchment paper.
Melt the chocolate chips and condensed milk together over low heat, stirring until smooth.
Remove from heat and fold in about half of the crushed graham crackers.
Spread the mixture into the pan.
Spoon small dollops of marshmallow creme over the surface and gently swirl.
Sprinkle with the remaining graham crackers, milk chocolate pieces, and mini marshmallows.
Refrigerate for 2–3 hours.
Slice into squares and serve.

4. Turtle Fudge

Ingredients

2 cups semi-sweet chocolate chips
1 can (14 oz) sweetened condensed milk
1 cup chopped pecans
1 cup caramel bits
1 teaspoon vanilla extract
2 tablespoons heavy cream
Flaky sea salt, optional

Instructions

Line an 8×8-inch pan with parchment paper.
Melt the chocolate chips with the condensed milk over low heat.
Stir until smooth, then add vanilla.
Fold in about half of the chopped pecans.
Pour into the prepared pan and smooth the top.
Melt the caramel bits with the heavy cream until smooth.
Drizzle the caramel over the fudge and gently swirl.
Sprinkle with the remaining pecans and a little flaky sea salt.
Refrigerate for 2–3 hours, until completely firm.
Cut into bite-size squares.

08/15/2026

Cookies & Cream Cheesecake Stuffed Cookies
Ingredients

Cookie dough

2½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
½ cup brown sugar
2 large eggs
1 teaspoon vanilla extract
12 Oreo cookies, crushed

Cheesecake filling

8 oz cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract
6 Oreo cookies, finely crushed

For topping

6–8 Oreo cookies, roughly crushed
Instructions
Make the filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in the crushed Oreos.
Scoop small portions of the filling onto a parchment-lined tray and freeze for 30–45 minutes.
Make the dough: Whisk flour, baking powder, and salt together.
Beat butter, granulated sugar, and brown sugar until creamy. Add eggs and vanilla and mix well.
Gradually add the dry ingredients, then fold in the crushed Oreos.
Scoop dough into portions. Flatten each portion, place a frozen cheesecake ball in the center, and completely seal the dough around it.
Place on a lined baking sheet, leaving space between cookies.
Bake at 350°F (175°C) for 10–13 minutes, until the edges are lightly golden while the centers remain soft.
Let cool on the baking sheet for 10 minutes.
Finish with extra crushed Oreos.

08/14/2026

Chocolate Peanut Butter Icebox Cake

Ingredients

Cookie layer

30 Oreo cookies, roughly crushed
4 tbsp melted butter

Peanut butter cream

8 oz cream cheese, softened
1 cup creamy peanut butter
1 cup powdered sugar
1 tsp vanilla extract
8 oz whipped topping

Chocolate pudding layer

1 package (3.4 oz) instant chocolate pudding mix
1½ cups cold whole milk

Topping

1 cup whipped topping
½ cup chocolate chips
6–8 mini peanut butter cups, chopped
¼ cup chocolate sauce
¼ cup crushed Oreo cookies
Instructions
Make the cookie base: Mix crushed Oreos with melted butter. Press firmly into the bottom of a 9×13-inch dish.
Make the peanut butter layer: Beat cream cheese, peanut butter, powdered sugar, and vanilla until smooth. Fold in the whipped topping.
Make the pudding: Whisk chocolate pudding mix with cold milk until thickened.
Layer: Spread the peanut butter mixture over the Oreo crust, followed by the chocolate pudding.
Top: Add whipped topping, then drizzle with chocolate sauce and sprinkle with chocolate chips, chopped peanut butter cups, and Oreo crumbs.
Chill: Refrigerate for at least 4–6 hours, preferably overnight.
Serve: Slice cold and serve immediately.

08/14/2026

1. Peanut Brittle

Ingredients

2 cups granulated sugar
1 cup light corn syrup
½ cup water
2 cups roasted peanuts
2 tbsp unsalted butter
1 tsp baking soda
1 tsp vanilla extract
½ tsp salt

Instructions

Line a baking sheet with parchment paper.
Cook sugar, corn syrup, and water over medium heat until golden and reaches about 300°F.
Stir in peanuts, butter, vanilla, and salt.
Remove from heat and quickly stir in baking soda.
Pour onto the baking sheet and spread thinly.
Cool completely, then break into pieces.
2. Chocolate Fudge

Ingredients

3 cups semi-sweet chocolate chips
1 can (14 oz) sweetened condensed milk
¼ cup unsalted butter
1 tsp vanilla extract
¼ tsp salt

Instructions

Line an 8-inch square pan with parchment paper.
Melt chocolate chips, condensed milk, and butter over low heat, stirring until smooth.
Remove from heat and mix in vanilla and salt.
Spread into the pan.
Refrigerate for 2–3 hours until firm.
Cut into small squares.
3. Peppermint Bark

Ingredients

12 oz semi-sweet chocolate
12 oz white chocolate
½ tsp peppermint extract
½ cup crushed candy canes

Instructions

Melt the semi-sweet chocolate and spread it onto a parchment-lined tray.
Chill for about 15 minutes until mostly firm.
Melt the white chocolate and stir in peppermint extract.
Spread over the chocolate layer.
Sprinkle with crushed candy canes.
Refrigerate until completely set, then break into pieces.
4. Coconut Ice

Ingredients

3 cups sweetened shredded coconut
2 cups powdered sugar
½ cup sweetened condensed milk
1 tsp vanilla extract
Pink food coloring, optional

Instructions

Mix coconut and powdered sugar.
Add condensed milk and vanilla and stir until a thick mixture forms.
Divide the mixture and tint one portion pink if desired.
Press into a parchment-lined pan.
Refrigerate for 1–2 hours.
Cut into bite-sized squares.
5. Toffee Bites

Ingredients

1 cup unsalted butter
1 cup granulated sugar
¼ tsp salt
1 tsp vanilla extract
2 cups milk chocolate chips
½ cup chopped almonds

Instructions

Line a baking sheet with parchment.
Melt butter, sugar, and salt together over medium heat.
Cook while stirring until the mixture reaches about 300°F and turns golden.
Remove from heat and add vanilla.
Pour onto the baking sheet.
Immediately sprinkle with chocolate chips and let them melt, then spread.
Top with chopped almonds.
Cool completely and break into bite-sized pieces.
6. Fruit Jelly Cubes

Ingredients

2 cups fruit juice
½ cup granulated sugar
2 tbsp lemon juice
2 tbsp unflavored gelatin
Colored sugar, for coating

Instructions

Pour the fruit juice into a saucepan and sprinkle gelatin over it.
Let it sit for 5 minutes.
Add sugar and lemon juice and heat gently until completely dissolved.
Pour into a small lined container.
Refrigerate for 2–3 hours until firm.
Cut into cubes and roll in colored sugar.

08/14/2026

Cheesecake Brownie Bars

Brownie Layer
1 cup unsalted butter, softened
1 cup granulated sugar
2 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon vanilla extract
½ teaspoon baking soda
¼ teaspoon salt
2 large eggs
1 cup chocolate chips
Cheesecake Layer
8 oz cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract
1 large egg
Instructions
Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking pan and line it with parchment paper.
Beat the softened butter and sugar until creamy. Add the eggs and vanilla and mix well.
In another bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture.
Fold in the chocolate chips.
Press about half of the brownie dough into the prepared pan.
Beat the cream cheese, powdered sugar, vanilla, and egg until smooth. Spread the cheesecake mixture evenly over the brownie layer.
Drop spoonfuls of the remaining brownie dough over the cheesecake layer and gently spread.
Bake for 30–35 minutes, until the edges are set and the center is slightly soft.
Cool completely before slicing for clean, fudgy layers.

08/13/2026

Fudgy Chocolate Chip Brownies

Ingredients

1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/2 cup semi-sweet chocolate chips

Instructions

Preheat oven to 350°F (175°C). Line an 8-inch square pan with parchment paper.
Whisk melted butter and sugar until smooth.
Add eggs and vanilla; whisk until glossy.
Stir in cocoa powder, flour, and salt just until combined.
Fold in the chocolate chips.
Spread the batter evenly into the prepared pan.
Bake for 20–25 minutes, until the edges are set and the center remains slightly fudgy.
Cool completely before slicing.

Desserts in Seconds

08/17/2026

08/16/2026

08/15/2026

08/15/2026

08/15/2026

08/15/2026

08/14/2026

08/14/2026

08/14/2026

08/13/2026

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