Tuesday, September 30, 2014

Brownie Butter Cake

Just made this last night and followed the directions without any problems. I have to say its gotta be one of my top 5 best baking desserts I’ve ever made. Tasted like I bought it from some gourmet bake shop! It’s a brilliant recipe! :)

Recipe >> Brownie Butter Cake @ rasamalaysia.com

Pumpkin Poppers

These turned out delicious! I added the 1/2 tsp. of baking soda in addition to the 2 tsp. of baking powder called for in the recipe. Plus, I was all out of regular milk, so I substituted half-and-half. Turned out wonderfully! I will definitely make again. It also appears that 3/4 cup of pumpkin is about half of a regular can of pumpkin. So I froze the rest of it for the next time I make these.

Recipe >> Pumpkin Poppers @ hwescott.blogspot.com

The Amazing Amish Cinnamon Bread

I've made this two weekends in a row and my friends/family can't get enough of it! I decided to split it into 3 medium sized loaf pans, and did 3 layers of the cinnamon/sugar mixture instead of 2 (so batter, c/s, batter, c/s, batter, c/s). Also used 1/3c brown sugar and 1/3c white sugar.

I froze two loaves to save for "later", but people loved it so much I froze it on Saturday and had to thaw it on Wednesday because it was so popular!
This bread was so tasty and moist.. Everyone loved it :) It will be treasured for many years to come.

Recipe >> The Amazing Amish Cinnamon Bread @ redflycreations.com

Monday, September 29, 2014

Baked Pumpkin Spice Donut Holes

I baked these yesterday! They are truly delicious!! I only buttered and sugared 6 in hopes of keeping myself from eating all 24! Today I rolled some in warm butter, then the sugar/cinnamon they were are as good as yesterday!! I stored them in a baggie!!
They will become a permanent part of my fall treats!!

Recipe >> Baked Pumpkin Spice Donut Holes @ seededatthetable.com

Gooey Butter Cookies

I have made these and they are DELICIOUS!!!!! Love, love them. I have tried them with not only vanilla cake mix but strawberry, chocolate, lemon and mixed in chocolate chips, dried fruit, m & ms. Very versatile and always delicious!

Recipe >> Gooey Butter Cookies @ lilluna.com

German Chocolate Pecan Pie Bars

These were amazing! I am very picky, always looking for the BEST recipe for something. I have made good pecan pies before, but these bars are so, so good that this will be my go-to recipe for pecan pie from now on. They do taste a little like a 7 layer cookie bar. I used white whole wheat flour in the crust and only had 2 cups of pecans so I added 1 cup walnuts as well…totally yummy. I find the crust on the not too sweet dry side is the perfect compliment for the sticky sweet ooey gooey topping.

Recipe >> German Chocolate Pecan Pie Bars @ bakeorbreak.com

Caramel Apple Blondie Cheesecake

Are you looking for the perfect fall dessert to impress guests or wow your family? I found a tried and true Pinterest winner with this Caramel Apple Blondie Cheesecake recipe! This is one amazing cake! All of my favorite things about fall wrapped in one!

I was asked to bring a dessert to a cook out at a friends house this past weekend. I wanted to make something to welcome in fall, but didn’t really want the same old pumpkin dessert recipes. While searching Pinterest, I kept seeing the same pin for this cheesecake and took it as a sign that I should give it a try. I am so glad that I did!

The directions, although time consuming, are so worth it for the delicious end result. My friends could not get enough, they all raved about it. It was the perfect blend of caramel, apple and spices, a real taste of fall!

One thing I learned from this recipe, which called for a “springform pan” is to use one if you have one. I did not have one, so I used a regular round baking pan. The springform pan would have kept the sides neater looking.

All in all this was a real winner and a recipe I will surely be making again in the future. Give it a try, you will not be disappointed. Happy baking!

Recipe >> Caramel Apple Blondie Cheesecake @ lifeloveandsugar.com

Sunday, September 28, 2014

Pumpkin Magic Bars

Yum! These pumpkin bars are really magic! Because whenever white chocolate is combined with toffee bits, pecans, condensed milk and pumpkin – it all become magic! Best ever pumpkin magic bars or magic bar rendition that I’ve seen with pumpkin!

Recipe >> Pumpkin Magic Bars @ crazyforcrust.com

Apple Crisp

I made this last week exactly as outlined in the recipe and it was delicious! Can’t wait to make it again. This will be a fall staple for sure..

Recipe >> Apple Crisp @ afamilyfeast.com

Two-Ingredient Pumpkin Cake with Apple Cider Glaze

I LOVED the texture of this cake. The flavor, however, was a bit bland. We added cinnamon and pumpkin pie spice the second time (to the dry mix) when we made it and it made a world of difference. Also, we tried the cake with some store-bought icing (Pillsbury cream cheese, and mixed in pumpkin pie spice to it as well) and it turned out more like a “Cake.” If you’re going to try the icing, we suggest warming it up a little before you eat it, as we all found it a dish best served warm. So yummy!

Recipe >> Two-Ingredient Pumpkin Cake with Apple Cider Glaze @ Noblepig.com

Saturday, September 27, 2014

Knock You N***d Brownies

I’ve made these brownies for years (minus the nuts) and always in a 9×13 pan rather than square. The brownie layers are thinner in the larger size pan, but then these brownies are super sweet and delicious so a little bit goes a long way! For the top layer I take small balls of dough and flatten them between my hands, then lay them on top of the caramel/choc chip layer and continue until the top is covered. It doesn’t matter if there are ‘holes’ between the dough, it will bake together.

The recipe I have calls for 1 c. of choc chips–but that’s for the larger size pan :)
This is one of my kids favorites! I’ve never dusted them with powdered sugar–but think I will try that too.

Recipe >> Knock You N***d Brownies @ Thepioneerwoman.com

Friday, September 26, 2014

Layered Pumpkin Dessert

Oh my goodness! I made this tonight and it was spectacular!! The only suggestion I have is to make it in a 9×13 pan instead of the 8×8. I followed the directions exactly and it was overflowing in the pan. The pumpkin pudding is definitely a great idea to use :)

Recipe >> Layered Pumpkin Dessert @ lilluna.com

Lemon Poppy Seed Bread

I have made this recipe many times now and after tweaking with ingredients, I think I finally found perfection! I found that I had to increase/decrease some ingredients: I cut the sugar by 1/2C, increased the Poppyseeds to a 1/4C and I used 1/2C of real lemon Juice instead of the extracts as it has more flavour. I also put the rind of a lemon into the batter.(I also always mix my ingredients by wet then mix dry into it) I baked mine in a bundt pan for 1 hour & 10 min. It baked beautifully and turned a nice golden colour! Instead of the glaze I sifted Icing sugar on top. It was very pretty and tasted nice too.

Recipe >>  Lemon Poppy Seed Bread @ cookingclassy.com

Thursday, September 25, 2014

Fluffy Cream Cheese Dessert

When I was little, I loved it when my Mom made treats.  We would always stand around the kitchen counter and wait until she was done mixing so we could lick the batter out of the bowl or from the beaters.  Now that I have my own kids, I find them doing the same thing with this yummy treat!  I will tell you... they licked their beaters and spoons clean!  This dessert turned out delicious!!!!

Fluffy Cream Cheese Dessert


For the Crust:
  • 2 1/2 cups of crushed vanilla wafers
  • 1/2 cup unsalted butter

For the Layers:
  • 2 cups powdered sugar, sifted
  • 1/2 cup unsalted butter, softened
  • 8 ounces of cream cheese, softened
  • 8 ounces of Cool Whip
  • 1 (20-ounce) can crushed pineapple, drained well


Melt butter in the microwave and allow to cool.

Combine the cookie crumbs and butter and toss together until incorporated. Press 2 cups of the crumb mixture firmly into an 9×9 square pan.

Beat the cream cheese and butter together until very creamy. Turn the mixer down to low and add the powdered sugar one cup at a time until it is all mixed together.

Next add the can of pineapple and cool whip and stir in with a rubber spatula.

Spread the pineapple mixture over the crust.

Sprinkle the remaining cookie crumb mixture on top. Refrigerate for at least 4 hours, preferably overnight.

Wednesday, September 24, 2014

Pecan Pie Cake

Just made this for my sons bday...its pretty amazing. Even though two of my pans were old and the cake stuck to it and fell completly apart I managed to squish it together lol...turned out beautiful after I frosted it :) the icing was very good! Going to buy two new pans and make again during the holidays :) definitely will be making again and I took the advice of making the filling the night before worked out great!

Pumpkin Magic Cake

I made this yesterday for my husband and myself. We have been eating Paleo. Oh my gosh what a wonderful treat, The cake is so moist, turned out great layers, amazed me. I did not make the frosting because did not have pudding or whip topping but we love it the way it is, plan to make for Thanksgivng for the grands, they do not like the pie crust, I will add the topping but even without it,, this is a 5 star recipe. :)

Recipe >> Pumpkin Magic Cake @ Iwashyoudry.com

Monday, September 22, 2014

Cream Cheese Coffee Cake

I love how this is just like a coffee cake texture but without cinnamon or brown sugar. I’d describe it as a sour cream coffee cake with a cream cheese filling and it’s crumbly and the top is crunchy and perfect. I used 3 1/4 cups + 2 tablespoons of cake flour and followed the recipe. (I did use AP flour for the topping)

It’s not too sweet (like coffee cake) but it’s still perfect. I used my Pyrex baking dish so I baked it on 350 for the first 20 mins, then I rotated it and turned it down to 325 for the next 22 mins so to not over cook it. Came out perfect and I had to stop myself from eating any more!!!

Recipe >> Cream Cheese Coffee Cake @ justbakedbyme.wordpress.com

Cream Cheese Coffee Cake

I love how this is just like a coffee cake texture but without cinnamon or brown sugar. I’d describe it as a sour cream coffee cake with a cream cheese filling and it’s crumbly and the top is crunchy and perfect. I used 3 1/4 cups + 2 tablespoons of cake flour and followed the recipe. (I did use AP flour for the topping)

It’s not too sweet (like coffee cake) but it’s still perfect. I used my Pyrex baking dish so I baked it on 350 for the first 20 mins, then I rotated it and turned it down to 325 for the next 22 mins so to not over cook it. Came out perfect and I had to stop myself from eating any more!!!

Recipe >> Cream Cheese Coffee Cake @ justbakedbyme.wordpress.com

Oatmeal Cake

One of the easiest cakes ever! Add some carmel pieces to the cake along with some craisins. Top with a can of Dolce De Leche mixed with just enough coconut to make it spreadable and thick then broil it. .. brings back memories!

I have also had this with a cream cheese icing. My favorite recipe for that is simple-a can of Buttercream icing and a box of cream cheese. Dont broil this one though!

If you are having doubts just try the basic recipe. You won’t regret it!

Recipe >> Oatmeal Cake @ Tasteandtellblog.com

White Chocolate Lemon Truffles

I love this recipe! Instead of leaving them with just the powdered sugar, I like to enrobe my truffles in white chocolate. It takes a bit longer, but it’s worth it.

Recipe >> White Chocolate Lemon Truffles @ Omgchocolatedesserts.com

English Toffee Bites

Excellent recipe. The first time I made it, I allowed it to get to dark and it taste burnt. 5 minutes was too long for me on high heat. It only took my stove top about 3-4 minutes on high heat for it to turn a beautiful almond color. Very crispy. I really, really am happy with this recipe. It didn’t make as much as I though it would so I doubled it. :)

Recipe >> English Toffee Bites @ Shugarysweets.com

Sunday, September 21, 2014

Billion Dollar Candy Bar

I made these yesterday. My daughter suggested they would be even better with pretzels in them - like a Take 5 bar. So I stuck pretzels to the bottom, and she was right! I'm putting these in my gift boxes with my fudge and truffles

Recipe >> Billion Dollar Candy Bar @ twirlandtaste.com

Vintage Banana Cake

I made this today for my sister’s birthday. I consider myself a pretty good baker and my batter was very thick. Since I only had all-purpose flour I followed a recipe I found for substituting that for cake flour. I omitted 2 tablespoons per cup and replaced it with 2 tablespoons of cornstarch. I then sifted the flour five times. My cake didn’t rise as much as a cake batter should but the little I tasted wasn’t as dense as banana bread. I’m thinking either the cornstarch was a bad idea (even though the recipe swears by it) or I mixed the batter to much. Or both. Hoping it’s not a total flop tonight for dessert.

Nutella Brownies

These were DIVINE. I have to say, you can definitely taste the coffee. However, I liked that a lot! I used dark chocolate cocoa powder and it really kicked these brownies up a notch. So much chocolate, but they were SO good and rich. We warmed them up and served w/ vanilla ice cream and they were so decadent!

Recipe >> Nutella Brownies @ bunsinmyoven.com

Easy Apple Dumplings

I make these all the time. I also put into the dough 3 red hot candies (for each one) Serve with ice cream. People groan while they eat it!! I will make these again! Might add some chocolate, you can add all sorts of things like carmel too!

Recipe >> Easy Apple Dumplings @ Omgchocolatedesserts.com

Old Fashioned Peach Cobbler

I was searching for a peach cobbler recipe that reminded me of the yummy dessert I ate as a young boy in Southeast Missouri. No shortcuts here. Fresh peaches and homemade crust...but worth every minute! Absolutely delicious served warm with vanilla ice cream! Never any leftovers with this dessert!

Old Fashioned Peach Cobbler

  •     2 1/2 cups all-purpose flour
  •     3 tablespoons white sugar
  •     1 teaspoon salt
  •     1 cup shortening
  •     1 egg
  •     1/4 cup cold water
  •     3 pounds fresh peaches - peeled, pitted and sliced
  •     1/4 cup lemon juice
  •     3/4 cup orange juice
  •     1/2 cup butter
  •     2 cups white sugar
  •     1/2 teaspoon ground nutmeg
  •     1 teaspoon ground cinnamon
  •     1 tablespoon cornstarch
  •     1 tablespoon white sugar
  •     1 tablespoon butter, melted


In a medium bowl, sift together the flour, 3 tablespoons sugar, and salt. Work in the shortening with a pastry blender until the mixture resembles coarse crumbs. In a small bowl, whisk together the egg and cold water. Sprinkle over flour mixture, and work with hands to form dough into a ball. Chill 30 minutes.

Preheat oven to 350 degrees F (175 degrees C). Roll out half of dough to 1/8 inch thickness. Place in a 9x13 inch baking dish, covering bottom and halfway up sides. Bake for 20 minutes, or until golden brown.

In a large saucepan, mix the peaches, lemon juice, and orange juice. Add 1/2 cup butter, and cook over medium-low heat until butter is melted. In a mixing bowl, stir together 2 cups sugar, nutmeg, cinnamon, and cornstarch; mix into peach mixture. Remove from heat, and pour into baked crust.

Roll remaining dough to a thickness of 1/4 inch. Cut into half-inch-wide strips. Weave strips into a lattice over peaches. Sprinkle with 1 tablespoon sugar, and drizzle with 1 tablespoon melted butter.
Bake in preheated oven for 35 to 40 minutes, or until top crust is golden brown.

Friday, September 19, 2014

Chocolate Caramel and Pecan Turtle Clusters

Chocolate Caramel and Pecan Turtle Clusters

  •     2 1/2 C pecans
  •     1/2 C butter (I use salted)
  •     1 C brown sugar
  •     1/2 C light corn syrup
  •     7 ounces sweetened condensed milk (1/2 of a 14 ounce can)
  •     1/2 t vanilla
  •     1 (12 ounce) package milk chocolate chips
  •     1/2 t shortening (I use butter flavored Crisco)


Read More >> Chocolate Caramel and Pecan Turtle Clusters @ Jamiecooksitup.net

Chocolate Pumpkin Marble Cake with Cream Cheese Glaze

Very good recipe- mine came out slightly more cake-like and less dense-looking than the pics, but still very flavorful and not dry. Was a hit at the family gathering!

Recipe >> Chocolate Pumpkin Marble Cake with Cream Cheese Glaze @ backtothecuttingboard.com

Vintage Cake

This cake turned out perfectly! It was such a hit! I used the white cake recipe and then used a box brownie mix. I put a layer of Nutella on top of the brownie instead of the chocolate sauce. I’ll definitely be making this cake again for birthdays to come!

Recipe >> Vintage Cake @ kitchenmeetsgirl.com

Thursday, September 18, 2014

Marshmallow Blondies

These look incredible! Totally worth breaking the diet for! I saw this recipe, I knew my family would love them and I had everything on hand… Super easy to whip up…. I subbed out all purpose flour for GF flour and they enjoyed a delicious dessert!

Recipe >> Marshmallow Blondies @ Cookiesandcups.com

Banana Brownies

What a delicious recipe! never had banana brownies before, definitely missing out on something seriously tasty. love it!

Recipe >> Banana Brownies @ backforsecondsblog.com

Key Lime Pie Squares

I made these for Easter…they were the most delectable thing I have eaten! They are so delicious! I made another batch for work and my husband begged for a batch for home too. He also asked me to make them for his work potluck. The ginger snap crust is so yummy it goes perfect with the key lime. This is a new favorite!

Recipe >> Key Lime Pie Squares @ Sallysbakingaddiction.com

Cinnamon Roll Cake

This is a great idea but when I saw the amount of butter and sugar, I decided to adjust the recipe and it was wonderful. For the first part, used 1/2 cup of sugar. For the 2nd part, I used 1/2 cup brown sugar and 1/2 cup butter. For the glaze, I used 1 cup powdered sugar, a few drops vanilla and added liquid till the consistency I wanted. This saved calories and money too. And it was delicious. Too much sugar makes be sick to my stomach, but this was just right.

Recipe >> Cinnamon Roll Cake @ crunchycreamysweet.com

Wednesday, September 17, 2014

Italian Cream Cake

As soon as I saw the picture of this cake, I fell in love!! Looks SO good!! As much as I love pecans, I’ve been dreaming about making a peppermint cream cake, so I adapted this recipe and did just that! :)

I cut the recipe in half, and then I added crushed candy canes to both the batter and the frosting…skipping the nuts. I was in total heaven eating a slice last night and can hardly wait for dessert this evening! :)

Recipe >> Italian Cream Cake @ bakeorbreak.com

Creamy Perfection Vegetarian Lasagna with Ricotta Cheese

This is an absolutely gorgeous lasagna to serve to family or even company. The golden browned cheese and the delicious aroma is mouthwatering to those waiting for the first taste. The rich, creamy, tasty blend of three distinct cheeses is a heavenly marriage of flavor. Beautiful, bright, nutrient-rich spinach tucked away in the layers of pasta and cheese is superb. It is a meal that will have everyone begging for more..

Creamy Perfection Vegetarian Lasagna with Ricotta Cheese

  •     3¼ cups ricotta cheese
  •     1½ cups freshly grated parmesan cheese
  •     20 oz thawed chopped spinach, drained
  •     4 ½ cups chunky vegetable pasta sauce (your choice)
  •     1 box uncooked lasagna noodles
  •     2 ½ cups grated Gouda or Swiss cheese (slices may be used)
  •     ⅛ tsp. salt
  •     ⅛ tsp. pepper


  1.     Prepare a 13 x 9 x 2 lasagna pan by spraying lightly with olive oil.
  2.     Set the pan aside until ready to use.
  3.     Gently blend the ricotta and parmesan cheeses together, adding salt and pepper.
  4.     Now spread 1 cup of pasta sauce in the lasagna pan.
  5.     Place 3 lasagna noodles on top of the sauce.
  6.     Spread 1¼ cups of ricotta mixture on top of noodles in a light layer.
  7.     about ⅓ of the spinach mixture on top of the ricotta mixture in spoonfuls.
  8.     Repeat the layers ending with 3 lasagna noodlesand the remaining sauce.
  9.     Preheat the oven to 350 degrees Fahrenheit.
  10.     Using aluminum foil cover the lasagna and bake for about 30 minutes.
  11.     Then remove the foil and sprinkle the grated Gouda or Swiss cheese on top.
  12.     (If using slices, lay slices on top of lasagna to cover).
  13.     Bake uncovered for an additional 15 minutes..
  14.     Cheese should be golden brown.
  15.     Remove from oven and let stand for about 12-15 minutes before serving.

Good Morning Crumb Cake

These look sooo good! And so easy and manageable with what I’ve got in the pantry. Definitely making this tomorrow..

Recipe >> Good Morning Crumb Cake @ Lecremedelacrumb.com

Ding Dong Cake

I just made this today! So good! Very rich. Next time I make it I might use half milk chocolate and half semisweet for the ganache. But the filling is pretty spot on even though it seemed like an odd concept. It was almost too buttery (if that’s even possible) so next time I’ll try half butter half shortening. All in all an awesome recipe and an impressive looking cake!

Recipe >> Ding Dong Cake @ Chocolatechocolateandmore.com

Chocolate Cassata

The traditional version of this Sicilian dessert, often served at Easter, is made from a light-textured sponge cake stuffed with rum-ricotta filling laced with candied orange peel. Here I provide a version more suited to most Americans' taste: dense chocolate cake, filled with sweetened ricotta cheese and chocolate chips, and iced with creamy fudge frosting.

Chocolate Cassata

Yield: 8 to 12 servings


  • 1 1/4 cups King Arthur Unbleached All-Purpose Flour
  • 1/4 teaspoon baking powder
  • 1/2 cup (8 tablespoons) butter, preferably at room temperature for easiest mixing
  • 1 1/2 cups sugar
  • 3/4 teaspoon salt
  • 1 tablespoon espresso powder, optional, to enhance chocolate flavor
  • 2/3 cup Double-Dutch Dark Cocoa or Dutch-process cocoa powder
  • 3 large eggs
  • 3/4 cup milk
  • 2 teaspoons vanilla extract

  • 2 cups ricotta cheese, part-skim preferred
  • 3/4 cup semisweet chocolate chips, mini chocolate chips preferred
  • 1 teaspoon vanilla extract1/3 cup confectioners' sugar
  • 2 tablespoons simple syrup or vanilla syrup, to brush on cake, optional

  • 1 cup unsweetened baking cocoa
  • 1/2 teaspoon espresso powder, optional
  • 1/2 cup heavy cream
  • 3/4 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup (8 tablespoons) butter, preferably at room temperature for easiest mixing
  • pinch of salt
  • 1 cup confectioners' sugar, sifted


To make the cake: Preheat the oven to 325°F. Lightly grease an 8 1/2" x 4 1/2" loaf pan.

In a medium-sized mixing bowl, beat together the butter, sugar, salt, vanilla, baking powder, espresso powder, and cocoa to make a sandy, somewhat clumpy mixture. Don't worry; the eggs will smooth things out.

Add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl midway through this process.

Add half the flour to the bowl, beating at low speed to combine.

Add all of the milk, beating at low speed to combine.

Add the remaining flour, beating gently just until the batter is smooth.

Pour the batter into the prepared pan.

Bake the cake for about 70 minutes, or until a toothpick inserted into the center comes out clean. The top may look a tiny bit damp; that's OK. If you have an instant-read thermometer, the center will register 210°F to 215°F, while just under the top will register about 198°F to 200°F.

Remove the cake from the oven, loosen the edges, wait 10 minutes, and turn it out of the pan onto a rack to cool.

Store completely cooled cake well wrapped, at room temperature, until ready to fill and frost.

To make the filling: Stir together the ricotta, sugar, vanilla, and chocolate chips. Cover and refrigerate until ready to use.

To make the frosting: sift the cocoa, confectioners' sugar, and espresso powder into a bowl.

Bring the cream to a simmer on the stove or in the microwave, and whisk into the cocoa mixture. At first the mixture will look grainy; continue whisking for a minute. You'll see the lumps disappear as the sugar dissolves and the cocoa hydrates. Set aside to cool to room temperature.

Place the butter, salt, and sifted confectioners' sugar in a large mixing bowl.

Beat until the mixture is smooth and fluffy. Beat in the vanilla.

With the mixer running on low speed, add the cocoa mixture a spoonful at a time until it's all incorporated. Scrape the bowl, then beat at medium speed for 1 minute.

To assemble the cake: Split the cake in thirds lengthwise, to make 3 layers. Brush the cut side of each layer with simple
syrup or vanilla syrup; this will help keep the cake moist.

Place the bottom layer on a serving plate. Spread with half the ricotta filling. Top with the second layer, and spread with the remaining filling. Place the third layer on top.

Ice the cake — top and sides — with the frosting.

Serve immediately; or refrigerate, well-wrapped, until ready to serve, preferably not longer than 24 hours. Cut in crosswise slices to serve.


As with any cake, refrigeration will dry it out. If not served immediately, this should be refrigerated, and is best served within a day of preparation. When wrapping, stick a couple of skewers or toothpicks into the top, to keep the plastic wrap from sticking to the icing.

Cherry Layer Cake

It was yummy! Especially if you like cherry and almond extract. This cake is very good. And if you take your time and execute it properly, there is no reason it shouldn’t come out tasting even better than mine did. Even with all the over-baking and extensive folding of the batter, the interior texture of the cake was still nice and soft and fluffy,,

Recipe >> Cherry Layer Cake @ Laurassweetspot.com

Tuesday, September 16, 2014

Old Fashioned Lemon Icebox Pie

This is a lemon icebox pie just like Grandma used to make. The filling freezes to a silky, luscious, creamy texture with plenty of lemony tart flavor. The ideal make ahead dessert for Sunday dinner or a summer BBQ

Chocolate Chip Cookie Dough Brownies

What's not to love when you combine chocolate chip cookies and brownies! I made these for a family gathering and they were a big hit. They are so easy to prepare, this recipe is now officially one of my a go-to favorites.

Chocolate Chip Cookie Dough Brownies

Yield: 42 Servings

  • 1 box (1 lb 2.4 oz) Betty Crocker™ Original Supreme Premium brownie mix
  • Water, vegetable oil and egg called for on brownie mix box
  • 1 pouch (1 lb 1.5 oz) Betty Crocker™ chocolate chip cookie mix
  • 1/2 cup butter or margarine, softened
  • 1 egg
  • 1 container Betty Crocker™ Rich & Creamy chocolate frosting, if desired


1. Heat oven to 350ºF (325ºF for dark or nonstick pan). Spray bottom only of 13x9-inch pan with cooking spray, or grease with shortening. Make brownie mix as directed on box. Spread in pan.
2. Make cookie mix as directed on pouch, using butter and 1 egg. Drop dough by rounded tablespoonfuls evenly onto brownie batter; press down lightly.
3. Bake 42 to 47 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool on cooling rack 30 minutes. Frost with frosting. For brownies, cut into 7 rows by 6 rows.

Monday, September 15, 2014

Cheesecake Stuffed Strawberries

Looking for an easy dessert to bring to a party? Try this Cheesecake Stuffed Strawberries

Cheesecake Stuffed Strawberries


  • Fresh strawberries     1 Packet
  • Cream cheese     8 Ounce (at room temperature)
  • Confectioners sugar     1 Cup (16 tbs)
  • Vanilla extract     1 Teaspoon
  • Almond extract     1 Teaspoon
  • Blueberries     10 (as needed) (Optional)


1. Remove the stems from the strawberries, and using a melon baller, scoop out a hole from the top of each strawberry.
2. Cut a small part of the bottom with a sharp knife to create a flat surface for the strawberries to stand on.

3. Using a hand mixer, mix together the cream cheese, confectioner's sugar, vanilla extract, and almond extract until fluffy and light.
4. Into a piping bag lined with a star tip, transfer the cream cheese mixture and pipe the filling into each of the prepared strawberries.

5. Top each cream cheese pile with a blueberry.

6. Serve and enjoy!

Soft Monster Cookies

I took these to a cookout along with another cookie, and these were, by far, the more popular cookie! I love that they stay puffy and soft. The addition of the pb chips is nice too. The recipe I used to use for Monster Cookies had more of an oatmeal consistency, so if you're used to that, just know these are more dough than oats. You can hardly notice the oatmeal. (Might try adding more the next time to see what happens.)

Recipe >> Soft Monster Cookies @ Mrs.Schwartz's Kitchen

Cherry Pie Bars

These adorable Cherry Pie Bars are summer sweetness in a bite. The cake base is heavenly. Not at all crumbly, it slices extremely well, which is sometimes not the case when I make cherry pies. To keep the top nice and light colored, you may want to add a piece of tin foil over the top of the baking pan after about 20 minutes.

Recipe >> Cherry Pie Bars @ momspark.net

Lemon Cheesecake Mousse

Trust me, you want the recipe for this mousse! It’s super simple and would be a perfect dessert for Mother’s Day. There’s no baking involved, so with a little help, it’s something even kids could make. We enjoyed ours with fresh berries, but it’s completely delicious on its own. It would also make a great filling for a layer cake.

Recipe >> Lemon Cheesecake Mousse @ letsdishrecipes.com

Cookie Dough Frosting

This icing is great! Made some tonight for cupcakes I’m taking to a party tomorrow. Was skeptical at first because not all recipes I’ve come across on pinterest have worked out well(I found this site from pinterest) but this is very delicious. So good in fact that I raked the bowl clean after icing the cupcakes and stored the itty bitty leftovers in a container…dunno what I will do with it, but it was just too good to waste even if it was only a tablespoon or so left.

Recipe >> Cookie Dough Frosting @ the-girl-who-ate-everything.com

Kookie Cookies

It’s soooooo much better with only 1/2 cup of sugar, 1/2 cup of corn syrup and 1/2 cup of peanut butter! Cutting the saucy part in half keeps it from getting too thick which balances the sweet/salty factor and helps the chips to stay crispy!

Recipe >> Kookie Cookies @ skiptomylou.org

Rainbow Pinwheel Cookies

The super easy method behind these cookies takes your sugar cookie game to a whole new level!!

Rainbow Pinwheel Cookies

Servings: 14
  • 1 bag (17.5 oz) Betty Crocker™ sugar cookie mix, mixed per package directions
  • Liquid food coloring, as desired
  • Rainbow sprinkles, if desired

  1. Preheat oven to 350°F.
  2. For rainbow pinwheels, divide dough evenly into five bowls, and color each with a different color liquid food coloring. (We used McCormick™ Neon shades in pink, green, blue and purple, as well as the yellow from the standard pack).
  3. Roll each color dough into 14 grape-sized balls.
  4. Combine a ball of each color and quickly roll into a larger ball. It will look like a little beachball.
  5. Then roll that ball between your hands and the counter or cutting board until you have a cylinder about 6 inches long.
  6. Starting from one end of the cylinder, roll the dough into a coil, twisting the cylinder as you go.
  7. Roll edges of the cookie in sprinkles.
  8. Repeat with remaining cookies.
  9. Bake the cookies for 10 to 11 minutes, or until done (fully done middle with the barest touch of golden brown on the edges).

Original Old Bay Crab Cakes

This is the original recipe off the Old Bay Seasoning tin.  A keeper!

Original Old Bay Crab Cakes 

Serves:  4

  • 2 slices dried bread, crusts removed
  • 1 Tbs. milk
  • 1 tablespoon mayonnaise
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon parsley flakes
  • 1 tablespoon baking powder
  • 1 teaspoon Old Bay Seasoning
  • 1/4 teaspoon salt
  • 1 egg, beaten
  • 1 pound lump crabmeat
  • vegetable oil


1. In a large bowl, break bread into small pieces. Moisten with milk.

2. Add mayo, Worcestershire sauce, parsley, baking powder, Old Bay, salt, egg and crabmeat. Mix lightly and shape into 4 patties. Refrigerate patties 30 minutes to help keep them stay formed when cooking.

3. Fill your frying pan with about 1/4″ vegetable oil. Over medium-high heat, fry until golden-brown on both sides. I usually flip every 1 minute to avoid over frying.

Mike’s comment’s:

These are Maryland (Eastern Shore) style crab cakes. They are typically served either plain or with mayonnaise. If you want a spicier dipping sauce try this:

Spicy Remoulade Dipping Sauce:

  • 1 cup mayonnaise
  • 1/3 cup ketchup
  • 1/2 cup horseradish
  • 1 tsp. garlic powder
  • 1 Tbs. hot sauce
  • 1 tsp. paprika

In a medium-bowl, combine all ingredients and mix well. Cover and chill at least 1 hour.

Super Moist & Fudgy Brownies with Chocolate Ganache

I made this today, left it in for 20 minutes but it was very wobbly so left it in another 5 minutes. It was still quite wobbly in the centre but after leaving it out of the oven 5-10 minutes it got firm. Left it to cool completely then I cut it into 9 equal parts before pouring the ganache over and was very very nice

Recipe >> Super Moist & Fudgy Brownies with Chocolate Ganache @ BrunchTimeBaker.com

Best Banana Cake

This cake was great! I’m normally a health food junkie, so this was actually the first time I’ve ever bought CRISCO or powdered sugar! But I had a hinkering, some old bananas and wanted to surprise my husband. It was really delicious! I didn’t see the healthier recipe for the peanut butter banana cake til after I made this, so it must have been meant to be :)

I subbed teff flour for the cake and used coconut milk in the can instead of buttermilk. It’s my go to buttermilk sub since I always have it on hand.

It came out DELISH!