Sweet Treats By Linda

Sweet Treats By Linda Exploring the beauty and silence of abandoned cabins tucked away in nature’s arms.

08/09/2026

Caramel Apple Cinnamon Roll Dump Cake

*Warm apples, cinnamon, caramel, and buttery cake are the kind of flavors that make a dessert feel like home. This easy dump cake brings together the cozy goodness of apple pie and cinnamon rolls with very little fuss—just right for a family gathering or a relaxed afternoon treat.*

What You'll Need

2 cans (21 oz each) apple pie filling

2 cans (17.5 oz each) deluxe cinnamon rolls, quartered

1 box (15.25 oz) spice cake mix

3/4 cup salted butter, thinly sliced

1/2 cup caramel sauce, plus extra for drizzling

Reserved cinnamon roll icing

Cooking spray

How to Make It

1. Preheat your oven to 350°F (175°C). Lightly coat a 9x13-inch baking dish with cooking spray.
2. Spread both cans of apple pie filling evenly across the bottom of the prepared baking dish.
3. Scatter the quartered cinnamon roll pieces evenly over the apple filling. Reserve the icing packets for later.
4. Drizzle 1/2 cup of caramel sauce over the cinnamon roll pieces.
5. Sprinkle the dry spice cake mix evenly over the top. Do not stir the layers together.
6. Arrange the sliced butter evenly over the entire surface of the dry cake mix, covering as much of the top as possible.
7. Bake for about 45 minutes, or until the top is deep golden brown and the filling is bubbling around the edges.
8. Remove from the oven and let the cake cool for about 10 minutes.
9. Warm the reserved cinnamon roll icing slightly, then drizzle it over the warm cake.
10. Finish with additional caramel sauce and serve warm.

Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour | Serves: 12

Calories: 530 per serving | Protein: 4 g per serving

08/09/2026

Butter Pecan Red Velvet Cheesecake

*There’s something wonderfully special about a layered dessert made for a family celebration. Rich red velvet cake, creamy butter pecan cheesecake, and silky cream cheese frosting come together in this beautiful cake that feels right at home on a holiday or birthday table.*

What You'll Need

For the Red Velvet Cake Layers

1 1/2 cups all-purpose flour

1 cup granulated sugar

1 cup buttermilk

1/2 cup vegetable oil

2 large eggs

1 tbsp red food coloring

1 tsp baking soda

1 tsp cocoa powder

1 tsp vanilla extract

1 tsp white vinegar

1/2 tsp salt

For the Butter Pecan Cheesecake Layer

16 oz cream cheese, softened

1/2 cup granulated sugar

1/2 cup packed brown sugar

1 cup toasted chopped pecans

1/2 cup unsalted butter, melted

2 large eggs

1 tsp vanilla extract

For the Cream Cheese Frosting

8 oz cream cheese, softened

1/2 cup unsalted butter, softened

4 cups powdered sugar

2 tsp vanilla extract

For the Topping

1/2 cup toasted chopped pecans

Red velvet cake crumbs

How to Make It

1. Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
2. For the red velvet layers, whisk together the flour, sugar, baking soda, cocoa powder, and salt in a medium bowl.
3. In another bowl, whisk together the buttermilk, vegetable oil, eggs, vanilla, vinegar, and red food coloring.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until smooth.
5. Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool the cakes in their pans for about 10 minutes, then transfer them to wire racks to cool completely.
7. Reduce the oven temperature to 325°F (163°C). Grease a 9-inch springform pan.
8. For the cheesecake layer, beat the cream cheese, granulated sugar, and brown sugar until smooth. Add the eggs one at a time, mixing just until incorporated.
9. Stir in the vanilla, melted butter, and toasted pecans.
10. Pour the cheesecake mixture into the springform pan and bake for 30–35 minutes, or until the center is set. Cool completely, then refrigerate for at least 2 hours.
11. To make the frosting, beat the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla, beating until fluffy.
12. If desired, trim the tops of the red velvet cakes to make them even. Reserve the trimmed crumbs for decorating.
13. Place one red velvet cake layer on a serving plate. Spread a thin layer of frosting over the top.
14. Carefully place the chilled butter pecan cheesecake layer on top. Spread another thin layer of frosting.
15. Add the second red velvet cake layer. Frost the top and sides of the entire cake with the remaining cream cheese frosting.
16. Garnish with toasted pecans and red velvet cake crumbs. Refrigerate until ready to serve.

Prep Time: 30 minutes | Cook Time: 1 hour | Total Time: 3 hours 30 minutes | Serves: 12

Calories: 690 per serving | Protein: 9 g per serving

08/09/2026

Elvis Presley Cake

*There’s something wonderfully nostalgic about a classic layer cake made for sharing. This rich, buttery cake, packed with toasted pecans and covered in creamy frosting, feels like the kind of special dessert that belongs at birthdays, Sunday dinners, and family celebrations.*

What You'll Need

For the Cake

3 cups cake flour

2 cups granulated sugar

1 cup packed brown sugar

3 sticks unsalted butter (1 1/2 cups), softened

5 large eggs, room temperature

1 cup whole milk, room temperature

2 cups chopped toasted pecans or walnuts

1 tbsp pure vanilla extract

1 tbsp cake batter extract or almond extract (optional)

1/2 tsp baking powder

1/4 tsp salt

For the Cream Cheese Frosting

2 cups powdered sugar

4 oz unsalted butter, softened

4 oz cream cheese, softened

How to Make It

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3–5 minutes.
3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and optional cake batter or almond extract.
4. In a separate bowl, whisk together the cake flour, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined.
6. Gently fold in the chopped toasted pecans or walnuts.
7. Divide the batter evenly between the prepared cake pans and smooth the tops.
8. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the cakes cool in their pans for about 10 minutes, then transfer them to wire racks to cool completely.
10. To make the frosting, beat the softened butter and cream cheese until smooth and creamy.
11. Gradually add the powdered sugar, mixing until the frosting is smooth and fluffy.
12. Place one completely cooled cake layer on a serving plate. Spread frosting evenly over the top.
13. Place the second cake layer on top and frost the top and sides with the remaining cream cheese frosting.
14. Slice and serve once the cake is fully assembled.

Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes | Serves: 12

Calories: 720 per serving | Protein: 9 g per serving

08/08/2026

Strawberry Italian Cream Pound Cake

*There’s something especially lovely about a homemade pound cake shared around the table. This strawberry-filled Italian cream version is rich, tender, and beautifully finished with a creamy strawberry frosting—a sweet, old-fashioned dessert for birthdays, Sunday dinners, or any special gathering.*

What You'll Need

For the Cake

1 cup unsalted butter, softened

2 1/2 cups granulated sugar

2 3/4 cups all-purpose flour

1 cup buttermilk

1 cup finely chopped fresh strawberries, well drained

3/4 cup sweetened shredded coconut

6 large eggs, room temperature

1/2 cup chopped pecans or walnuts (optional)

1 tsp vanilla extract

1/2 tsp baking soda

1/2 tsp salt

For the Strawberry Cream Cheese Frosting

8 oz cream cheese, softened

1/2 cup unsalted butter, softened

4 cups powdered sugar

1/2 cup finely chopped fresh strawberries, very well drained

1 tsp vanilla extract

Pinch of salt

How to Make It

1. Preheat your oven to 325°F (163°C). Grease and flour a Bundt pan or two layer cake pans.
2. In a medium bowl, sift together the flour, baking soda, and salt.
3. In a large bowl, beat the softened butter and granulated sugar for 3–5 minutes, until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Gradually add the flour mixture and buttermilk alternately, beginning and ending with the flour. Mix just until combined; avoid overmixing.
6. Gently fold in the drained strawberries, shredded coconut, and optional chopped nuts.
7. Pour the batter into the prepared pan. For a Bundt cake, bake for 60–70 minutes. For layer pans, bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the cake cool in the pan for 10–15 minutes, then carefully transfer it to a wire rack to cool completely.
9. To make the frosting, beat the softened cream cheese and butter until smooth and creamy.
10. Add the vanilla and salt. Gradually beat in the powdered sugar, about 1 cup at a time, until smooth and fluffy.
11. Gently fold in the very well-drained chopped strawberries. If the frosting is too soft, add a little more powdered sugar or refrigerate briefly.
12. Spread the frosting over the completely cooled cake. Refrigerate leftovers and serve chilled or slightly softened.

Prep Time: 20 minutes | Cook Time: 70 minutes | Total Time: 1 hour 30 minutes | Serves: 10–12

Calories: 620 per serving | Protein: 7 g per serving

08/08/2026

Brown Butter White Chocolate Macadamia Nut Cookies

*There’s something wonderfully old-fashioned about a warm batch of homemade cookies cooling on the kitchen counter. These rich, chewy cookies combine nutty brown butter, creamy white chocolate, and buttery macadamia nuts for a comforting treat that pairs beautifully with an afternoon cup of coffee.*

What You'll Need

1 cup unsalted butter

2 1/2 cups all-purpose flour

1 cup packed brown sugar

1/2 cup granulated sugar

1 cup white chocolate chips

1 cup chopped macadamia nuts

2 large eggs, room temperature

2 tsp cornstarch

1 tsp vanilla extract

1 tsp almond extract

1 tsp salt

1 tsp baking soda

How to Make It

1. Place the butter in a saucepan over medium heat. Cook, stirring frequently, until it turns golden brown and develops a nutty aroma. Remove from the heat and let cool slightly.
2. In a large bowl, combine the brown butter, brown sugar, and granulated sugar. Mix until smooth.
3. Add the vanilla and almond extracts, then beat in the eggs one at a time until fully incorporated.
4. In a separate bowl, whisk together the flour, cornstarch, salt, and baking soda.
5. Gradually add the dry ingredients to the butter mixture, stirring just until combined.
6. Fold in the white chocolate chips and chopped macadamia nuts.
7. Cover the dough and refrigerate for 30–60 minutes.
8. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
9. Scoop tablespoon-sized portions of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
10. Bake for 10–12 minutes, or until the edges are lightly golden and the centers still look slightly soft.
11. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes | Cook Time: 12 minutes | Total Time: 1 hour 27 minutes | Makes: 24 cookies

Calories: 230 per cookie | Protein: 3 g per cookie

08/08/2026

Chocolate Donuts

*There's something special about homemade donuts fresh from the oven. These soft, chocolatey treats are topped with a rich cocoa glaze, making them perfect for breakfast, dessert, or an afternoon coffee break with family and friends.*

What You'll Need

For the Donuts

1 cup all-purpose flour

1/3 cup unsweetened cocoa powder

1/2 cup granulated sugar

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 large egg

1/2 cup milk

1/4 cup vegetable oil

1 tsp vanilla extract

For the Chocolate Glaze

1 cup powdered sugar

2 tbsp unsweetened cocoa powder

2–3 tbsp milk

1 tsp vanilla extract

How to Make It

1. Preheat your oven to 350°F (175°C). Lightly grease a donut pan.
2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the egg, milk, vegetable oil, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
5. Spoon or pipe the batter into the prepared donut pan, filling each cavity about two-thirds full.
6. Bake for 10–12 minutes, or until a toothpick inserted into a donut comes out clean.
7. Let the donuts cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
8. To make the glaze, whisk together the powdered sugar, cocoa powder, milk, and vanilla extract until smooth. Add a little more milk if needed to reach your desired consistency.
9. Dip the tops of the cooled donuts into the glaze, allowing any excess to drip off.
10. Place the glazed donuts back on the wire rack until the glaze is set.

Prep Time: 15 minutes | Cook Time: 12 minutes | Total Time: 27 minutes | Makes: 12 donuts

Calories: 190 per donut | Protein: 3 g per donut

08/08/2026

Butter Cookies

*There's something wonderfully comforting about a batch of homemade butter cookies fresh from the oven. Crisp around the edges, tender in the center, and made with simple pantry staples, these classic cookies are perfect for sharing with family or enjoying with a cup of coffee or tea.*

What You'll Need

1 cup unsalted butter, softened

1/2 cup granulated sugar

2 cups all-purpose flour

1 tsp vanilla extract

1/4 tsp salt

How to Make It

1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or leave them ungreased.
2. In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
3. Mix in the vanilla extract.
4. Gradually add the flour and salt, mixing just until a soft dough forms. Do not overmix.
5. Scoop rounded tablespoonfuls of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
6. Bake for 8–10 minutes, or until the edges are lightly golden.
7. Let the cookies cool on the baking sheet for 3–5 minutes before transferring them to a wire rack to cool completely.

Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes | Makes: 24 cookies

Calories: 110 per cookie | Protein: 1 g per cookie

08/07/2026

Mini Cheesecakes

*Sometimes the best desserts come in the smallest packages. These Mini Cheesecakes are creamy, rich, and topped with sweet cherry pie filling, making them a charming treat for holidays, potlucks, or whenever you want an easy homemade dessert everyone will love.*

What You'll Need

2 (8 oz) packages cream cheese, softened

3/4 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1 (12 oz) package vanilla wafers

1 (21 oz) can cherry pie filling

How to Make It

1. Preheat your oven to 350°F (175°C). Line two 24-cup mini muffin pans with paper liners.
2. Crush the vanilla wafers into fine crumbs and press about 1/2 teaspoon into the bottom of each paper liner to form the crust.
3. In a large mixing bowl, beat the softened cream cheese until smooth.
4. Add the sugar, eggs, and vanilla extract. Beat until light, creamy, and well combined.
5. Fill each liner almost to the top with the cheesecake batter.
6. Bake for 15 minutes, or until the centers are just set.
7. Allow the cheesecakes to cool completely, then refrigerate for at least 2 hours.
8. Spoon about 1 teaspoon of cherry pie filling onto each cheesecake just before serving.

Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 2 hours 30 minutes | Makes: 48 mini cheesecakes

Calories: 95 per cheesecake | Protein: 2 g per cheesecake

08/05/2026

Dalgona Oreo Cheesecake

Some desserts are worth slowing down for, and this creamy Oreo cheesecake with its smooth coffee topping feels like a little café treat right at home. It's rich, elegant, and perfect for sharing after a family meal or serving at a special celebration.

08/05/2026

Strawberry Bread
There's something so comforting about a homemade loaf cooling on the kitchen counter. Filled with juicy strawberries and a tender crumb, this Strawberry Bread is perfect for breakfast with coffee, an afternoon treat, or a simple dessert shared with family.

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