Taste the sour sweetness of rhubarb with a crunchy oat topping. It's all easy to make in the slow cooker. This tasty dessert is great for any event, but it's especially great when you want an easy treat.

Ingredients: 4 cups rhubarb, chopped. 1 cup granulated sugar. 1 tablespoon cornstarch. 1 teaspoon vanilla extract. 1 cup rolled oats. 1/2 cup all-purpose flour. 1/2 cup brown sugar. 1/2 teaspoon cinnamon. 1/4 cup unsalted butter, melted.

Instructions: Put rhubarb, sugar, cornstarch, and vanilla extract in a bowl and mix them together. Put rolled oats, all-purpose flour, brown sugar, and cinnamon in a different bowl and mix them together. Clean and grease the slow cooker. Put the rhubarb mixture in the bottom and spread it out evenly. Cover with the oat mix. Put melted butter on top of it. For 4 to 5 hours, or until the rhubarb is soft, cover and cook on low heat. If you want, you can serve it warm with ice cream or whipped cream.

Prep Time: 15 minutes

Cook Time: 240 minutes

The Instant Pot makes it easy to make tangy and delicious lemon curd. Spread it on toast, use it to fill pastries, or put it on top of desserts.

Ingredients: 1 cup fresh lemon juice. 1 tablespoon lemon zest. 1 cup granulated sugar. 1/2 cup unsalted butter, diced. 4 large eggs.

Instructions: Put sugar, butter, lemon zest, and lemon juice in the Instant Pot. Stir the food in "Saute" mode until the sugar melts and the butter melts. Whisk the eggs in a different bowl. Slowly add the eggs that have been whisked to the Instant Pot lemon mixture while stirring all the time. Place the lid on top of the pot with the vent closed and set the timer for 5 minutes. After that, do a quick release and mix the lemon curd until it's smooth. Strain the lemon curd to get rid of any chunks or zest. Let it cool down before putting it in jars and putting them in the fridge. Enjoy! Serve cold.

Prep Time: 15 minutes

Cook Time: 5 minutes

These Party-Pleasing Chocolate Delights are perfect for any celebration or gathering. They are rich, fudgy, and simply irresistible. Whether you're hosting a party or just craving a chocolate treat, this recipe is sure to please your taste buds.

Ingredients: 1 cup semisweet chocolate chips. 1/2 cup unsalted butter. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup all-purpose flour. 1/4 cup cocoa powder. 1/4 tsp salt. 1/2 cup chopped nuts optional.

Instructions: Preheat your oven to 350F 175C and line a baking pan with parchment paper. In a microwave-safe bowl, melt the semisweet chocolate chips and unsalted butter together in 30-second intervals, stirring between each, until smooth. Stir in the granulated sugar until well combined. Add the eggs and vanilla extract, mixing until the batter is smooth and glossy. In a separate bowl, whisk together the all-purpose flour, cocoa powder, and salt. Gradually fold the dry ingredients into the chocolate mixture until just combined. If desired, fold in chopped nuts. Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs attached. Remove from the oven and let it cool completely in the pan on a wire rack. Once cooled, cut into squares or desired shapes, and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Because they are healthier, you can enjoy these rich chocolate mini muffins without feeling bad about it. They are a great snack or dessert because they are made with whole wheat flour and coconut sugar to make them sweet.

Ingredients: 1 cup whole wheat flour. 1/3 cup cocoa powder. 1/2 cup coconut sugar. 1/4 cup unsweetened applesauce. 1/4 cup Greek yogurt. 1/4 cup almond milk. 2 tablespoons coconut oil, melted. 1 egg. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup dark chocolate chips 70% cocoa or higher.

Instructions: Warm up your oven to 350F 175C and put paper liners in a mini muffin tin. Use a whisk to mix the salt, baking soda, cocoa powder, coconut sugar, and whole wheat flour in a bowl. Put the Greek yogurt, almond milk, egg, melted coconut oil, and vanilla extract in a different bowl. Add the wet ingredients to the dry ones and mix them together just until they are mixed. The dark chocolate chips should be added slowly. Fill up each mini muffin tin cup about two thirds of the way to the top with batter. After the oven is hot, bake the muffins for 12 to 15 minutes, or until a toothpick stuck in the middle comes out clean. Take the muffins out of the oven and let them cool in the pan for a few minutes. Then, move them to a wire rack to cool completely. Your Healthier Double Chocolate Mini Muffins are a tasty treat that won't make you feel bad.

Prep Time: 15 minutes

Cook Time: 15 minutes

Delight in the perfect marriage of pumpkin and chocolate with these Paleo pumpkin muffins featuring a decadent chocolate swirl top. These muffins are moist, flavorful, and grain-free, making them a guilt-free treat for any occasion.

Ingredients: 1 cup pumpkin puree. 3 eggs. 1/4 cup honey. 1/4 cup coconut oil, melted. 1 teaspoon vanilla extract. 1/2 cup almond flour. 1/4 cup coconut flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1 teaspoon cinnamon. 1/4 teaspoon nutmeg. 1/4 teaspoon salt. 1/4 cup dark chocolate chips, melted.

Instructions: Preheat oven to 350F 175C. Grease a muffin tin or line with muffin liners. In a large bowl, whisk together pumpkin puree, eggs, honey, melted coconut oil, and vanilla extract until well combined. Add almond flour, coconut flour, baking powder, baking soda, cinnamon, nutmeg, and salt to the wet ingredients mixture. Stir until just combined. Fill each muffin cup about 3/4 full with the batter. In a small microwave-safe bowl, melt dark chocolate chips in 20-second intervals, stirring between each interval until smooth. Drizzle melted chocolate over the tops of the muffin batter in each cup. Using a toothpick or a knife, gently swirl the melted chocolate into the muffin batter to create a marbled effect. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove from the oven and let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 20 minutes

These puff pastry donuts are a quick and easy treat that will satisfy your sweet tooth. They are flaky, cinnamon-sugar coated, and perfect for breakfast or dessert.

Ingredients: 1 sheet of puff pastry. 1/4 cup granulated sugar. 1 teaspoon ground cinnamon. 1/4 cup melted butter. 1 cup powdered sugar. 2 tablespoons milk. 1/2 teaspoon vanilla extract. Oil for frying.

Instructions: Set your fry pan's temperature to 375F 190C. Combine the ground cinnamon and granulated sugar in a small bowl. Once the puff pastry sheet is unrolled, evenly distribute the cinnamon sugar mixture over it. Gently press the pastry sheet to seal it in half, ensuring that the cinnamon sugar stays inside. Using a donut cutter or a round cookie cutter with a smaller cutter in the center, cut the pastry into the shapes of donuts to form the donut hole. The donuts should be fried in the heated oil for two to three minutes on each side, or until they are puffed up and golden brown. After removing them from the oil with a slotted spoon, drain them on paper towels. To make the glaze, whisk the milk, vanilla extract, and powdered sugar in a different bowl. After dipping each donut into the glaze and letting any excess drip off, arrange them to cool on a wire rack. While still warm, serve your delectable puff pastry donuts and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

These Crazy Confetti Compost Cookies are a delightful mix of sweet and salty, packed with a variety of mix-ins for a fun and flavorful treat.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 2/3 cup packed light brown sugar. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 1/2 cups assorted mix-ins chocolate chips, pretzels, potato chips, sprinkles, etc.. 1/2 cup rolled oats. 1/2 cup shredded coconut.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put the butter, white sugar, and brown sugar in a large bowl and cream them together until they are light and fluffy. Adding the eggs one at a time and mixing them in is the next step. Mix the flour, baking powder, baking soda, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Add the different mix-ins, rolled oats, and shredded coconut, and mix them in until they are evenly spread. Place dough balls on the baking sheet that has been prepared, leaving about 2 inches between each one. After the oven is hot, bake for 10 to 12 minutes, or until the edges are golden and the middles are still a little soft. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down.

Prep Time: 20 minutes

Cook Time: 10-12