Pumpkin Banana Snack Cake

I was going to wait until September 1st to share this recipe, but it is just too good not to share! Plus I am sure we all have overly ripe bananas hanging out!

This cake is so light and fluffy with banana chunks. The brown sugar topping keeps it from drying out. I played around with a lot of different sugar combos and dark brown sugar works the best!

This is best kept at room temperature wrapped up for 3 days. (If it lasts that long!)


3 very ripe bananas

1 can of organic pumpkin (not pumpkin pie filling)

2 eggs room temperature

1 stick of salted butter softened

1 cup packed dark brown sugar (plus more for topping)

2 tbsp of vanilla extract (or pumpkin spice extract if you have it!)

1 tbsp cinnamon

1 tbsp nutmeg

1 3/4 cups of AP flour

1 tsp salt

1 tsp baking soda


Preheat oven to 350 degrees

Line baking dish with parchment or grease to prepare

I prefer a standard brownie tin square but a loaf pan works too!

Mix sugar and butter until whipped

Add banana and pumpkin until incorporated

Add eggs and vanilla

Add in the dry ingredients until just combined. Do not over mix.

Sprinkle brown sugar over the top. You don’t have to cover every inch because the sugar is going to melt into a yummy crust!

Bake for 40-45 minutes until cake has risen and middle is set.

You can eat it right away, but we actually prefer it the next day! The brown sugar melts into the cake and it is absolutely magical!


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Cherry Cobbler

My whole life I have loved anything with cherries. I can never understand how someone could prefer apples or peaches. This cherry cobbler is so easy to put together, but has so much flavor!

I can make this entire dessert in 30 minutes. My kids always think I am a magician. Second best part? Your entire house with smell incredible.

Something about the brown sugar with the almond extract and oats just makes it really special. You could definitely swap out for another fruit, but in my option the nothing compares to a tart cherry.

In the notes I added you can brown the butter. I definitely recommend if you have the time. It adds an extra layer of depth and nuttiness that pairs perfectly with the oats.

You can eat alone warm or top with vanilla ice cream. Fresh whipped cream would also be delicious!


1/4 cup of all purpose flour

1/2 cup of quick oats

2 tsp cinnamon

1/4 cup of melted salted butter (brown the butter for extra flavor!)

1/4 cup of brown sugar

2 cans of low sugar cherry pie filling

1 tbsp of Rodelle Almond Extract

1 tbsp of Rodelle Vanilla Extract

Parchment paper and an oven friendly dish


Preheat the oven to 400 degrees.

Melt butter and add in 1 tsp cinnamon, almond extract, brown sugar, flour, oats.

Mix until you have a very dry crumble. You can even use your hands to break up the butter and sugar.

Mix together remaining cinnamon, vanilla, and cherries.

Prepare a dish with parchment. Add the cherry filling. Top with the crumble.

Bake for 20 minutes or until golden brown.

Serve warm!

I added the links to my favorite extracts above. You can also search the site directly or check your local Walmart! Using quality extract makes a huge difference in getting those intense flavors without an artificial aftertaste.

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Caramel Espresso Chip Cookies

What is it about Christmas that just makes you crave warm cups of espresso? Or is it just me?? These cookies are inspired from one of my favorite drinks. Espresso with caramel and mocha sauce.

These chewy chocolate chip cookies have dark chocolate chips, espresso chips, and are stuffed with caramel. They are perfect for any holiday cookie exchange or late night snack!

I created these cookies as part of the #rodellebakingchallenge ! I am so excited to share their give away. If you have been following me for a while you know the Rodelle vanilla extract is my all time favorite.


1 stick room temperature salted butter

1/3 cup of granulated sugar

3/4 cup of light brown sugar packed

2 large eggs

1/2 cup of instant vanilla pudding mix

2 tbsp of Rodelle vanilla extract

1 tsp of baking soda

1 tsp of cinnamon

1 cup dark chocolate chips

1 cup espresso chips

12 chewy baking caramels


Preheat oven to 350

In a mixer whip the butter and sugars

Add in the extract, eggs and pudding mix

Slowly mix the cinnamon, baking soda and flour

Hand fold in the chips to prevent over mixing

Roll into 12 even balls

Push the caramel into the middle of each until covered

Flatten slightly to the size you like these do not spread much

Decorate with sprinkles!

If you do not have espresso chips just add another cup of dark chocolate chips and 2 tbsp of instant espresso powder

Enter to win Rodelle’s baking challenge! Follow @rodellevanilla on Instagram. Bake one of the influencer collab recipes and tag them at #rodellebakingchallenge !

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Cookies and Cream Spider Cake

We had a wild Halloween weekend filled with kids! Friday the kids dressed up and we went to a food truck event. I was so excited about my Chicago dog until I saw Patrick’s bulgogi tacos. Everything was delicious and the weather was gorgeous!

On Saturday the nephews came so we had 5 kids ranging between 6-11. They convinced me that we just had to have a cake for dessert.

When I was checking out at target I saw these unicorn chips so I already had cookie dough resting.

I baked three layers of dark chocolate cake and whipped up a true chocolate buttercream. I always use a good quality cocoa powder and salted butter. Rodelle gourmet cocoa is my favorite.

After evening out my layers, I crumbed the scraps and set them to the side. I made a vanilla buttercream and added my cake crumbs for my cookies and cream frosting.

The spider was actually super easy. I used more cake scraps and shaped it before dipping in melted chocolate. Then just piped frosting on top.

I frosted the entire cake including layers with the chocolate buttercream before going back over with the cookies and cream frosting.

Decorate any spooky way you want!


Chocolate cake layers from your favorite recipe or box mix

6 cups of powdered sugar

2 sticks of salted butter

1/2 cup of cocoa powder

1/2 cup of heavy cream

2 tbsp of vanilla extract

1 tsp of cinnamon

1 cup of chocolate chips melted

Sprinkles, cookies and candies for decorating


Beat 1 stick of butter, 1 tbsp of vanilla, cinnamon, and cocoa powder

Add in 3 cups of powdered sugar slowly using up to 1/4 cup of cream until you have desired consistency

Mix the remaining butter, sugar and vanilla add in some crumbs from your chocolate cake scraps whip with the remaining cream until light and airy

Frost the layers and do your crumb coat with chocolate buttercream

Finish frosting with the vanilla

Use melted chocolate for web designs or your chocolate spider

Decorate as desired!

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Caramel Macchiato Brownies

caramel espresso brownies

This Labor Day weekend ended up being filled with a lot more carbs then I intended! We had a busy few days at work before I headed up to North Carolina. My best friend just had her first baby and I already love her soooo much! Unfortunately, while we celebrated a new life the real reason I was in town is because my grandmother has not been doing well. They recently transferred her to hospice care. It is so hard to see her that way.

Due to the mix of the holiday and stress (and the awesome fall weather!) I was craving everything sweet. These brownies were perfect. They have that glossy crispy top and espresso fudge center. Swirled with caramel for a delicious caramel macchiato flavor.

caramel espresso brownies

Patrick enjoyed his served with extra caramel and a scoop of vanilla ice cream. This is an awesome treat for celebrating or just because you need a brownie!

caramel espresso brownies

Caramel Macchiato Brownies
Recipe Type: Dessert
Author: Kellie Rice
Prep time:
Cook time:
Total time:
Serves: 10
Fudge espresso brownies with caramel swirl.
  • 4 large eggs
  • 2 cups of melted chocolate chips
  • 2 cups of dark cocoa powder
  • 1 1/2 cup of flour
  • 2 1/4 cups of sugar
  • 3/4 cup of salted butter
  • 1/2 tsp of salt
  • 1 tsp of baking powder
  • 2 tsp of vanilla bean paste
  • 2 tsp of instant espresso powder
  • 1/2 cup of caramel sauce
  1. Preheat your oven to 350 degrees
  2. Melt the butter and let cool slightly
  3. Mix together the eggs, vanilla bean paste, espresso powder, cocoa powder, salt, and baking powder
  4. Add the chocolate and sugar to the butter and mix until smooth
  5. Add into the egg mixture (just make sure the butter has cooled enough so it won’t curdle your eggs)
  6. Mix in the flour
  7. Do not over mix
  8. Pour into a greased 9 inch baking dish
  9. Smooth out the batter and drizzle caramel on top
  10. Bake for 35-40 minutes until the batter is no longer jiggly
  11. Let rest for 1 hour before serving

caramel espresso brownies


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Mini Chocolate Mousse Pies

chocolate mousse pie

As a Rodelle brand ambassador I will be highlighting one of my favorite products. This post is not sponsored and all opinions are my own.

What says Happy Mother’s Day more than chocolate? These mini chocolate mousse pies are layered with dark chocolate ganache, light fluffy chocolate mousse, and fresh whipped cream.

chocolate mousse pie

This dessert comes together so fast! It is great for days when you need a special treat, but do not have a lot of time. These are so light and delicate you won’t even feel super guilty eating them!

You can always make these with pudding from scratch, but I use an organic box mix to save time. I use pastry for the crust, but crushed chocolate wafers would also be delicious.

chocolate mousse pie

I like to shave some chocolate on mine for an extra special touch! You guys know how obsessed I am with the Rodelle extracts.

I used the chocolate extract in my mousse to give it even more deep chocolate flavor. Side note: my walmart now carries Rodelle extracts which is super exciting!

Mini Chocolate Mousse Pies
Recipe Type: Chocolate Mousse Pie
Author: Kellie Rice
Prep time:
Cook time:
Total time:
Serves: 4
Mini chocolate mousse pies you won’t even feel guilty eating!
  • 2 cups of prepared chocolate pudding cooled
  • 1 pint of heavy whipping cream
  • 1 sheet of pie crust dough
  • 5 tbsp of sugar
  • 1 tbsp of chocolate extract
  • 1/2 cup of chocolate chips
  • dark chocolate for shaving
  1. Preheat the oven to 425 degrees
  2. Measure your mini pie tins over the dough sheet and cut a circle just a little bigger than the tin
  3. Use a fork to poke holes in the dough and brush a little heavy whipping cream over the dough
  4. Bake for 10 minutes or until golden brown
  5. In a microwave safe bowl heat 1/2 cup of heavy cream just before boiling (I usually do one minute)
  6. Mix in the chocolate chips and let them melt down into a ganache
  7. Pour a little of the ganache into the pie crust just to cover the bottom
  8. In a mixing bowl whip the rest of the whipping cream with the sugar
  9. Divide in half
  10. Gently fold half the whipped cream and chocolate extract into the pudding until light and fluffy
  11. Top the ganache with about 1/2 a cup to 1 cup of the mousse
  12. Finish with whipped cream and chocolate shavings



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Triple Chocolate Raspberry Cheesecake

triple chocolate cheesecake

Valentine’s Day is just around the corner! What screams love more than chocolate and berries? Cheesecake. I vote for cheesecake every time. I decided to take my favorite chocolate cheesecake recipe and add in a little raspberry flavor. Just to make it extra special I included a brownie crust! This triple chocolate raspberry cheesecake is perfect for any day of the week, but extra special for a holiday.

triple chocolate cheesecake

You guys! My life has been insanely busy the past month. Usually I am really good at finding balance, but I’ve honestly been a little overwhelmed. I told you all I started a new job back in November so I’ve been putting a lot of time into working, plus Patrick and I got engaged! So we have been planning the wedding and trying to come up with a lifestyle change for our diets. I ran out and renewed my gym membership. I bought lots of planners to organize my recipes and ideas for kelliericecakes.com! And now we just found out we need to move within the next few months!

So far I’ve been to the gym zero times and my blog ideas end up on post-its in my purse haha! I know I will find my balance again soon. What is really important to me is providing you all quality recipes and content.

triple chocolate cheesecake

Last year I became a brand ambassador for Rodelle Vanilla! They are truly my all time favorite baking brand and I thought there is no better way to kick off February than to post a dessert using two of my most used ingredients.

triple chocolate cheesecake

Rodelle organic cocoa powder is infused into each layer of the cheesecake along side their organic chocolate extract.

triple chocolate cheesecake

Ok now just imagine taking a bite and tasting a layer of fudge brownie, a layer of creamy rich chocolate raspberry cheesecake, dark chocolate ganache, and if you are a little extra like me you can make this chocolate whipped cream!

triple chocolate cheesecake

Triple Chocolate Raspberry Cheesecake
Recipe Type: Cake
Author: Kellie Rice
Prep time:
Cook time:
Total time:
Serves: 8
Layers of chocolate and raspberry come together to create a decedent cheesecake.
  • 1 box of fudge brownie mix (follow directions on box to make batter)
  • 3 (8oz) blocks of cream cheese room temperature
  • 1/2 box of sugar free raspberry jello
  • 1 cup of sugar
  • 1 tsp of organic chocolate extract
  • 1/2 cup of organic cocoa powder
  • 3 eggs room temperature
  • 4 cups of dark chocolate chips
  • 1/4 cup of milk
  • 1 cup and 2 tbsp of cream
  • 1 tsp of instant espresso
  • another 1/4 cup of cocoa powder
  • 1 tbsp of sugar
  1. Preheat the oven to 350 degrees
  2. spray or grease a spring form pan
  3. pour brownie batter into the pan and bake for 10 minutes
  4. in a mixer whip the cream cheese and sugar
  5. add in the extract and eggs
  6. heat the milk just before boiling and pour over 2 cups of chocolate chips, stir to help chips melt completely
  7. add half the box of jello into the batter then the melted chocolate
  8. whip until you don’t see any cream cheese chunks
  9. pour cheesecake batter into the spring form pan over the brownie batter
  10. bake 35-40 minutes until the top looks set but has a slight jiggle
  11. (it may take a littler longer depending on your oven)
  12. turn off the oven crack the door and let cool
  13. once easy to handle put in the fridge to finish cooling
  14. once completely chilled start making the ganache
  15. in a microwave safe bowl pour 2 tbsp of cream and espresso powder over 2 cups of chocolate and melt in intervals careful not to burn the chocolate
  16. drizzle over the cheesecake
  17. in a chilled bowl whip the cream with sugar and cocoa powder until you have light fluffy whipped cream

You may have noticed the additional whipped cream on top of the chocolate whipped cream… my story is I had a little prepared whipped cream leftover that I just haaaaaaaaad to use up. And I’m sticking to it!

triple chocolate cheesecake


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Tiramisu Cheesecake and Big News!

tiramisu cheesecake

If you have been following my blog/social media for a while you will already know how much I believe in shopping local. Not only is the customer service experience so much better, but you typically find much better product.

I am excited to announce my long time favorite appliance store is partnering up with kelliericecakes.com! We will be doing a live cooking demo in their Viking show kitchen!


I welcome anyone local to stop by! If you aren’t local keep a look out for our instastories to follow along! @kelliericecakes and @maconappliance

The menu is created around those moments when you suddenly have guests come over and you want to look like you have it together. I am creating three easy recipes that will look like you spent all day in the kitchen!

Now on to the Tiramisu Cheesecake!

tiramisu cheesecake

Two of our favorite desserts are Tiramisu and Cheesecake. Combined the two and wow! You have that creamy cheesecake bite with lots of rich coffee flavor. Seriously, the perfect dessert for coffee lovers. This cake received a unanimous thumbs up from the entire family.

tiramisu cheesecake

Imagine a graham cracker crust, a layer of coffee dipped lady fingers, smooth vanilla cheesecake, a layer of dark chocolate ganache and whipped cream. Yes please! I will take a slice with my morning coffee…

tiramisu cheesecake

Tiramisu Cheesecake and Big News!
Recipe Type: Dessert
Author: Kellie Rice
Prep time:
Cook time:
Total time:
Serves: 8-10
Graham cracker crust layered with coffee dipped lady fingers, creamy vanilla cheesecake, and dark chocolate ganache!
  • 24 ounces of cream cheese at room temp
  • 1 cup of sugar
  • 2 eggs
  • 1 cup of sour cream
  • 1 cup of strong coffee
  • 1 package of lady fingers
  • 1/4 cup of cocoa powder
  • 1 tsp of vanilla
  • 2 cups of graham cracker crumbs
  • 2 tbsp of brown sugar
  • 2 tbsp of melted butter
  • 1 cup of dark chocolate chips
  • 1/4 cup of whipping cream
  1. Preheat the oven to 400 degrees
  2. Mix the melted butter, brown sugar, and graham cracker crumbs
  3. Pack into the bottom of an 8 in spring form pan
  4. Bake for 5 minutes then let cool
  5. Mix together the sugar, cream cheese, and vanilla
  6. Add the eggs one at a time
  7. Mix in the sour cream
  8. Dip lady fingers into the coffee and layer over the graham cracker crust
  9. Sprinkle cocoa powder over the lady fingers
  10. Pour the cheesecake mixture on top
  11. Bake for 20 minutes at 400*
  12. Lower the heat to 325 and continue to bake until the top is slightly browned and the cake only jiggles slightly
  13. Let cool to room temp before placing the the fridge
  14. For the ganache:
  15. Pour the chocolate and cream into a bowl and microwave 30 seconds at a time until the cream slightly bubbles
  16. Stir until thick and smooth
  17. Pour over the cheesecake and let set until completely chilled
  18. * Since I covered the cheesecake in ganache I wasn’t too worried about cracking. You can make a traditional water bath for the cheesecake to bake in if you want a perfectly smooth top.

tiramisu cheesecake

Make at your own risk! This is very hard to resist! :p

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No Churn Peach and Caramel Ice Cream

No Churn Peach and Caramel Ice Cream

Fresh peach season is here! Only one of the best times of the summer for us. Since we live in the peach state there are always peaches at every grocery store, farmers market, fruit stand… everywhere! We love them fresh will whipped cream, in a pie, or in our ice cream! It has been a while since I made a no churn ice cream and I thought there was no better time with peach season here. A saucepan full of caramel later and this no churn peach and caramel ice cream was born!

No Churn Peach and Caramel Ice Cream

I’m going to be honest- Patrick’s son and I thought it would be fun to eat this outside to get the “perfect drippy” picture. The second I snapped the shot we ran back into the air conditioning. I froze the ice cream over night so it was creamy and firm, but it melted in seconds when we stepped onto the patio. Gotta love that Georgia heat!

no churn peach and caramel ice cream

I had a little extra pie crust from another recipe so I crumbled it on top, but you can also crumble a sugar cone for the same crunch. I love how easy this recipe is to make. Patrick’s 6 year old was able to help me. I have been testing a lot of my recipes with the kids to make sure they truly are easy to replicate. Layers of creamy vanilla, frozen fresh peaches, and salty caramel are exactly what I want on a hot day!

No Churn Peach and Caramel Ice Cream

No Churn Peach and Caramel Ice Cream
Recipe Type: Ice Cream, Dessert
Author: Kellie Rice
Prep time:
Cook time:
Total time:
Serves: 10
Creamy vanilla ice cream filled with fresh peaches and salty caramel.
  • Ice Cream:
  • 1 pint of whipping cream
  • 1/2 can of sweetened condensed milk
  • 3 tbsp of sugar
  • 2 heaping tbsp of vanilla extract
  • 1 cup of chopped skinned peaches
  • crumbled pie crust or sugar cones
  • Caramel:
  • 1/2 cup of brown sugar
  • 2 tbsp of butter
  • 1/4 tsp of salt
  • 3 tbsp of whipping cream
  1. In a standing mixer pour in all the cream (reserve 3 tbsp for the caramel)
  2. Add in the vanilla, sugar, and sweetened condensed milk
  3. Whip until the cream stands in peaks
  4. Fold in the peaches
  5. Sit in the freezer while you make the caramel
  6. In a small sauce pan heat the butter and brown sugar over medium heat
  7. Allow the mixture to bubble up until a deep caramel brown (about 2 minutes)
  8. Try not to stir during this time
  9. After the 2 minutes sprinkle in the salt
  10. Take off the heat and add the cream whisking quickly
  11. Let the caramel cool
  12. Pour into the ice cream mixture
  13. Use a knife to cut the caramel into the ice cream
  14. Freeze covered over night.
  15. Top with pie crust crumbles and enjoy!


Somehow I posted this on #nationalicecreamday  see? meant to be! I seriously hope you go try this recipe this weekend! Don’t forget to #kelliericecakes if you do so I can see your creations!

No Churn Peach and Caramel Ice Cream


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Easy Caramel Pineapple Cake

easy caramel pineapple cake

easy caramel pineapple cake

Easy Caramel Pineapple Cake. I say easy because the cake part is easy. The cookies and decorating take a little bit more time, but you cake throw together the cake portion very quickly. The caramel and fresh pineapple melt together perfectly with each whipped icing bite. You can definitely use a premade caramel, but I personally love this home made version.

easy caramel pineapple cake

World Market always has my favorite cookie cutters. Last winter I found this perfect pineapple cookie cutter and I have been dying to use it ever since!

easy caramel pineapple cake

The weather has been so gloomy and I knew this would be the perfect time for this bright cake. You don’t have to make the cookies for this recipe, but I just love how they turned out. This icing is definitely sweet, but paired with the mellow cake and fresh fruit I think it worked out well. You can definitely add a little more cream or butter to lower the sugaring taste.

easy caramel pineapple cake

Easy Caramel Pineapple Cake
Recipe Type: Cake, Dessert
Author: Kellie Rice
Prep time:
Cook time:
Total time:
Serves: 8 slices
Vanilla cake layered with caramel, fresh pineapple, and whipped caramel icing.
  • For the cake:
  • Your favorite vanilla cake recipe or a boxed vanilla mix.
  • For this recipe I used the Betty Crocker Vanilla Cake Mix
  • 3 eggs
  • 1/3 cup of canola oil
  • 1 cup of whole milk
  • 2 tbsps of caramel sauce
  • For the caramel sauce:
  • 1 stick of salted butter
  • 1 cup of brown sugar
  • 1 cup of heavy cream
  • For the filling:
  • 1/2 cup of chopped fresh pineapple
  • For the icing:
  • 3 cups of powdered sugar
  • 1 tbsp of vanilla extract
  • 1 1/2 sticks of unsalted butter
  • 1/3 cup of cream
  • 2 tbsps of caramel sauce
  • For the cookies:
  • 1 egg
  • 1 3/4 cups of AP flour
  • 1/8 tsp of baking soda
  • 1/8 tsp of baking powder
  • 1 stick of unsalted butter
  • 1/8 tsp of salt
  • 1 tsp of vanilla extract
  • 1/2 cup of sugar
  1. Preheat the oven to 350 degrees.
  2. In a sauce pan melt the butter over medium heat.
  3. Add in the brown sugar and stir quickly.
  4. Leave mixture until it begins to bubble.
  5. Lower the heat and add in the cream.
  6. Carefully mix until the caramel comes together.
  7. Set to the side to cool.
  8. Mix together the ingredients for the cake batter.
  9. Pour the cake batter into prepared 6 inch pans I used 2 and had a little left over. You can also use 3 pans or 2 8 inch pans.
  10. Bake for 25 minutes or until the tops are golden brown.
  11. While the cake is baking mix together the cookie dough.
  12. In the mixture cream the butter and sugar.
  13. Add in the egg and vanilla.
  14. Mix in the dry ingredients.
  15. The dough will come together quickly.
  16. Spread a little powdered sugar on a clean area and add the dough.
  17. With a rolling pin roll out the dough to about an inch thick.
  18. Cut out the pineapples and place on a lined baking sheet.
  19. Bake at 350 for about 8 minutes or until the sides look slightly golden brown.
  20. While the cookies cool wrap the cake layers in plastic wrap.
  21. Freeze while you make the frosting.
  22. This keeps the layers from drying out and keeps the crumbs in place.
  23. For the icing:
  24. Whip the butter and caramel.
  25. Add in the powdered sugar.
  26. Mix in the vanilla.
  27. Slowly add in the cream and any food colorings.
  28. I used the wilton yellow food coloring for the enter icing then kept a small part to the side and added a little wilton blue to make a bright green icing.
  29. Take the cake layers out and line each inside layer with the icing as a barrier.
  30. Pour over a little caramel.
  31. Top with pineapples.
  32. Stacks the layers and ice the cake.
  33. Decorate the cake and cookies and assemble.

Yes this cake takes a while to decorate, but the cake itself can be made quickly and is quite delicious. I know this will be one of my go to recipes this summer. I like this cake served slightly chilled because it keeps the pineapple tasting nice and fresh. You can keep it in a refrigerator for up to 3 days.

easy caramel pineapple cake

I hope you enjoy this recipe! If you decide to recreate don’t forget to tag me!

easy caramel pineapple cake


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