Wednesday, September 21, 2016

Chocolate Lasagna

This dessert is absolutely amazing! I just made it and it's in the refrigerator for tomorrow! The only thing I would change is when you combine the pudding in a bowl do ONE pack at a time and split the 3 and 1/4 cups of milk between each pudding pack. 

If you mix both packs plus all the milk at once the pudding becomes VERY clumpy and it's extremely hard to get rid of it all. I made the first pack then poured it over the dish then mixed the next pack and did the same thing, SO MUCH EASIER!! Also make sure you let your cool whip sit out and soften a tad bit so it's easy to spread!

This stuff is wonderful! Not too involved for a nice weekend dessert, but good enough for a holiday desert too. My only suggestion, I used double stuff cookies because it's what I had on hand, and it made the crushing a mess (I don't have a processor)..

Get the recipe here >>  Chocolate Lasagna @


Homemade Take 5 Candy Bars

Who doesn’t love chocolate, peanut butter, caramel, pretzels and peanuts? The smooth and creamy caramel and peanut butter, with the crunchy and salty pretzels and peanuts, all covered in chocolate. These might be the best candy bar invented.

Make one of your favorite candy bars at home with just 5 of the most amazing ingredients on Earth: dark chocolate, peanut butter, pretzels, caramel and peanuts! This recipe is pretty simple if you even consider it a recipe at all. Its basically just the 5 ingredients in a take 5 bar . However I added a couple things ( 1 TBS powdered sugar, 1 TBS milk ) to make it easier to make and sweeter and in case you don’t just want to throw the 5 ingredients together. 

These were GREAT! I will definitely make these again! I also think that I might try just the oatmeal cookie bar with some nuts and dried cranberries! YUM!


Do Nothing Cake

When a friend brought this to a church supper, EVERYONE insisted on getting the recipe. Very moist and delicious.. This really is just about a do nothing cake, unless you count walking across the street to the neighbor's to borrow sugar! LOL!

So simple and delicious and MOIST! Now I must cut some to take to the neighbors before it is gone. I love the way the icing soaks into the cake and makes it so moist. I poked holes in the cake so it could soak in easier. BTW, when the cake came out of the oven, it was the prettiest golden color I have ever had a cake to be.

Do Nothing Cake

  •     2 cups sugar
  •     2 cups flour
  •     2 eggs
  •     1 teaspoon baking soda
  •     1 teaspoon vanilla
  •     16 ounces crushed pineapple, undrained

  •     1/2 cup butter
  •     1 cup sugar
  •     3/4 cup evaporated milk
  •     1 cup coconut
  •     1 cup nuts
  •     1 teaspoon vanilla

  1. Place first 6 ingredients in a bowl & mix until blended with spoon.
  2. Pour into 13x9 inch cake pan.
  3. Bake at 350°F 35-40 minutes.
  4. For Icing: Mix butter, sugar and evaporated milk together and cook over medium heat until a little thickened. (This usually takes about 5 minutes at a boil).
  5. Remove from heat and add remaining ingredients.
  6. Pour over hot cake.

Sunday, September 18, 2016

Best Peanut Brittle Recipe

This recipe turns out great. I've made it several times. I use a digital candy thermometer for accuracy. It must reach 300-degrees F. to be crunchy. Baking soda adds an "easier bite" to the peanut brittle, causing it to break when less force is applied. 

It also causes the sugar base around the peanuts to be opaque. It does this by "foaming up" and introducing small bubbles in the sugar syrup. If you desire a clearer almost transparent sugar base around the peanuts and a "harder bite", reduce or omit the baking soda. 

If you use roasted peanuts instead of raw, be careful not heat the mixture above 300-degrees F. or the peanuts may taste burned. Roasted peanuts can also be added at the end of cooking to prevent burning. If you use salted peanuts, omit the salt in the recipe.


Coconut Bundt Cake

I made this cake today to try out my new bundt pan that I just got yesterday. It was my first ever bundt cake, and I must say it was a great success : It is extremely soft and tender, nicely moist, and the subtle flavor of coconut is very pleasant and sophisticated. 

I reduced sugar by 1/2 cup (used only 2 cups, and the cake is still very sweet, one more quarter cup could be done away with easily. Like some other reviewers suggested, I put coconut flakes into the batter, and it was a nice addition. 

I also skipped the sugar glaze (never been a fan of those, and instead drizzled the cake with some homemade blackberry and lime syrup. And the cake baked perfectly through in 1 hr 10 mins, just like in the recipe! Not dry, not raw, perfect golden color on all sides, and just jumps out of the pan easily! Very good recipe, and easy to make. Will make again.


Saturday, September 17, 2016

Strawberry Jello Poke Cake

This is the moistest cake you will ever eat. I love it with strawberry jello and garnished with fresh strawberries. The Cool Whip makes such a pretty pure white and creamy frosting. It was my mom's favorite birthday cake.

My mother has been making this cake for well over 20 some years. We adjusted this a little bit when it comes to the Jell-o… we use the larger 6 oz package or two 3 oz packaged boxes (any flavor, we tend to love Raspeberry) and we use one and a half cups water to boil it, then we add in ½ cup very cold water to let the temp go down bit. We also had out cake sit in the fridge for about 40 mins before added the Jell-O. 

Anyway, but cutting the water down in half and using more Jell-o mix.. the flavor really shines. And if you make sure your cake is cold and then add the Jell-o and water not as hot… the top of your cake is less likely to bust up and it helps set the cake a bit quicker. NEVER COOL-WHIP it until your close to serving it..

Get the recipe here >> Strawberry Jello Poke Cake @


Cinnamon Apple Bread

I am lucky enough to live in a small community whose school district still allows us to send home-baked goods with our children. My daughter is in 7th grade now, but her classmates still beg her to have her mom send this special treat. It's a beautiful quick bread your family, friends, and all the neighbor children will love..

I like it best this way--less fat and cholesterol and it's very good--just finished making it, and I keep wanting to go back for another piece! BTW, you can substitute zucchini for the apples if you want for a variation. 

APPLE BREAD 3 c. all-purpose flour, 2 t. cinnamon, 1 t. baking soda, 1 t. salt, 1/2 t. baking powder, 1/2 t. nutmeg, 2 eggs, 2 c. sugar, 2 c. finely chopped or shredded peeled apple or unpeeled zucchini, 1/2 c. cooking oil, 1 c. chopped walnuts or pecans, toasted in pan in 350 degree oven for 5 min. (OPTIONAL, but very good, 2 1/2 T. milk (enough to moisten). Mix eggs, oil, sugar, cinnamon, nutmeg, salt, baking powder, & soda. Add flour, apples, milk, nuts. Mix till all is blended. 

Pour into (non-stick if you have them) loaf pans that have been generously sprayed with cooking spray, so bread won't stick. Sprinkle the top of each loaf with 1 t. sugar. (Makes a fancy looking wonderful top crust; I do on all my quick bread recipes). Pour into two 8"x4" loaf pans and bake for about 50 min or til tests done when a toothpick inserted comes out clean. 

 Over the top goodness, plenty sweet enough, and so much healthier for you with half the fat and 1/3 less cholesterol. Also, I used smaller pans (5 3/4" x 3" x 2 1/8"), cause it takes less baking time. I baked them for 35 - 40 min. or until tested done with toothpick. Makes 3 to 4 loaves, depending on how high of a loaf you want. I double this recipe and make 7, so can freeze & give away some.

Get the recipe here >> Cinnamon Apple Bread @


Pumpkin Spice Snickerdoodles

These decadent cookies will melt in your mouth! Also good made into a bar with cream cheese frosting.. I used 1/2 cup of shortening and 1/2 cup of smart balance butter and it turned out great. Oh and when rolling the dough in the sugar and cinnamon mixture, try substituting the granulated sugar for turbinado cane sugar ( sugar in the raw) It gives it a crunchier texture. I also used more cinnamon and a bit nutmeg and cloves to give it more of a pumpkin pie taste. They turned out really well and the kids have enjoyed them.

I was a little scared on the outcome given some previous reviews. Thankfully these came out perfect and delicious. My husband gave it 5 stars. I can only believe that the previous reviewer(s) didn't follow the directions correctly. I would advise as with any other recipe where you cream the fat and sugars together to beat for approximately 3 minutes to get that fluffy consistency.

Get the recipe here >> Pumpkin Spice Snickerdoodles @


Strawberry Brownie Skewers

When I make baked goods for parties, I always prefer them to be single-serving sized, appealing to lots of people, and fun to look at.  If I’m having friends, they’re going to expect some kind of Sweet Tooth creation and I don’t like to disappoint!  So I tend not to just serve a platter of chocolate chip cookies (although I’m sure no one would complain) – I like doing something a bit more creative, even if it’s as easy as putting some brownie bites, strawberries, and marshmallows on skewers.  

Kabob-ing is a popular summertime BBQ serving method, so I thought it would be cute to carry over this theme to the world of desserts with some in-season fruit as well.  Kind of like the grilled berry pizza I made last summer!  Since I’ve been so busy with residency and getting settled in the city, I wasn’t about to embark on a very involved recipe, and this one really couldn’t be easier. 

It’s less of a recipe and more of a suggestion for assembling some fun goodies together.  I did have to turn the oven on for about 20 minutes to make the brownies, but it was well worth it!  If you want to avoid your oven all together, store-bought brownie bites would work just as well.

Get the recipe here >> Strawberry Brownie Skewers @


Make a Wendy’s Frosty at Home With Only 3 Ingredients!

Looking for more homemade treats? This simple frosty drink is perfectly homemade and preservative free. Don't worry that it's winter. Ice cream is perfect anytime of the year.

This made-at-home Frosty is similar to what you can buy at your local fast food joint, but made with fresh ingredients. The recipe only calls for three ingredients and an ice cream maker. This is one frozen drink your family will love!

What You Need:
  •     1 Can of 14-oz Sweetened Condensed Milk
  •     1/2 Galon of Chocolate Milk
  •     1 Tub of 2-oz Cool hip


Here’s How:

Step 1

Pour the sweetened condensed milk in to a bowl.

Step 2

Pour half a gallon of chocolate milk in to the bowl along with the condensed milk.

Step 3

Mix in the cool whip.

Step 4

Whisk and mix all of the ingredients together.

Step 5

Put the mixture into an ice cream maker . freeze it over night and let it mix 20 to 30 minutes until you see the frosty.

And our frosty is ready!

Friday, September 16, 2016

Strawberry Shortcake Bars

This is one of the easiest dessert recipes I've ever made, and my husband raved over it. I'm not sure I understand some of the negative reviews. First, this is a SHORTCAKE recipe, not a SPONGECAKE recipe. If you are looking for the light, fluffy spongy cake that grocery stores seem to call strawberry shortcake, this is not your recipe. 

You want a spongecake recipe, which is much more involved. This recipe is more like a biscuit in texture and should be treated as such - DON'T OVERMIX IT or it will indeed be tough instead of tender. Second - heavy cream = milk with the butterfat still present. This recipe doesn't need added butter or shortening, there is plenty of butterfat in the heavy cream. Third - the shortcake is not supposed to be be heavily sweet - that would overpower the fresh, ripe strawberries.  Instead the cake is intended to be a simple base that soaks up the strawberry juices without becoming mushy, and it does that wonderfully.  

The only changes I made were to add a teaspoon of vanilla to the shortcake, and I replaced half of heavy cream in the whipped cream with 8 oz mascarpone just because. It was fabulous. It didn't need any extra sweetness or eggs or more butter, it was perfect and I plan to make it often to take advantage of strawberry season!

Get the recipe here >> Strawberry Shortcake Bars @


Caramel Apple Cream Cheese Crescent Ring

Okay. Ya gotta admit. Doesn't that just look dreamy?

I just happened to have a package of crescent rolls and cream cheese in the fridge when I ran across this recipe in and it sounded so good that it haunted me until I made it!

I am obsessed with finding different things to do with crescent rolls anyway, and cream cheese and apples go together so well that this sounded delicious. Well, it didn't disappoint I have to tell ya! 

This dessert is just a fantastic combination of flavors - the creaminess of the melted cream cheese all nestled into the apples that are sandwiched in between two layers of tender dough, and then the cinnamon sugar sort of caramelizes and creates this kind of crunchy top. Gosh this was good, and so easy too. Give this one a try for sure! Goes great with a hot cup of coffee.

Get the recipe here >> Caramel Apple Cream Cheese Crescent Ring @


Thursday, September 15, 2016

Low Carb Keto Cheesecake

This was absolutely delicious!! Pretty easy to put together, and wonderfully rich. The only thing I would do different next time is add less brewed coffee- the coffee taste overpowered the chocolate taste at times

I added a nut crust of 1-3/4 cups of finely chopped walnuts and pecans, mixed with 3 tablespoons melted butter. Press mixture onto bottom and sides of springform pan. I baked it for 15 minutes, let it cool, then added cheese mixture. It adds to the calories and fat but still remains low-carb. 

Also replaced some of the SF chocolate with 1 bar of 70% Lindt dark chocolate just in case the sugar free chocolate might cause me some digestive issues.



Wednesday, September 14, 2016

Pumpkin Caramel Poke Cake

The family and I both agree. The Best cake ever! I turned it out onto a board and only used one jar of chocolate fudge and it worked like a charm. This cake is a little work but well worth it! Great explosions of flavors!
 The family and I both agree. The Best cake ever! I turned it out onto a board and only used one jar of chocolate fudge and it worked like a charm. This cake is a little work but well worth it! Great explosions of flavors!

I made this for Thanksgiving, it turned out great. It was very sweet though. I like so many others used less fudge, I think even one jar is enough. I did toast the pecans and used the caramel and the flavors all together were amazing! Even if you use just a little caramel and lessen the other items somewhat it is worth doing this cake exactly like the recipe says. 

The flavors pop so well together. I would not recommended that you lessen the pumpkin or the pumpkin pie spice, this was our only issue it did not taste pumpkin piey (LOL I know not a word!)enough. It was a hit I pretty much let every household I went to this year try it and I do intend on making it again with less fudge and icing. It is now known in my household and my families as insta-diabetes cake, you only need a small piece to fulfill you but again I feel its worth it. This cake is very easy to make and will impress everyone .. Food should never taste this good!

Get the recipe here >>  Pumpkin Caramel Poke Cake @


Tiramisu Cupcakes

These are delicious tiramisu cupcakes. They are relatively easy to make as they use a boxed cake mix. Read recipe in entirety first - it sounds more complex then it actually is. You can decorate these to be quite elegant & fancy in presentation for Brunches, Bridal showers, or whatever suits your needs. These sell at gourmet bakeries, coffee shops & cafe's for a pretty penny.

They taste fantastic, and are relatively easy to make. I used brewed espresso instead of instant and water. I also used Pillsbury Cream Cheese Easy Frost (the most genius invention ever) instead of homemade. 

Next time I will whip fresh whipping cream to stiff peaks and fold that into the mascarpone. I will also use confectioner's sugar instead of the evaporated skim milk. I think those two things will make the texture 5 star as well. I cut a core out of the middle of the cupcake with an apple corer as described in earlier reviews. I agree, the more of the mascarpone mixture and coffee you get on these the better! My friends just loved them!


Eggless Cookie Dough

A wonderful addition to any ice cream. Turn any vanilla ice cream into cookie dough. Much better than the store-bought cookie dough ice cream. NOTE: This does not include the ice cream recipe--just the dough

I got to try this recipe both ways... exactly how it was written and w/ the suggestions. Trust me... DO THE SUGGESTIONS!!! I followed the first batch exactly (just adding mini choc chips) and it was very watery and stickly like others said. The taste was ok but nothing special. I probably would of been fine w/ it but it didn't make that much specially after everyone picked at it to give it a try. So I decided to make another batch and this time I tried out the suggestions. OMG Everyone LOVED the second batch!!!! My kids didn't even want to use the first batch anymore so I threw it out. The second batch not only tasted better but it also came out more like cookie dough and it wasn't sticky at all. I doubled the recipe so we could pick at it and still have plently to add to my vanilla icecream. 

This is how I made it: 5 TBS BROWN SUGAR, 6 TBS SUGAR, 4 TBS BUTTER SOFTENED, 1 TEAS VANILLA, 3 TBS WHOLE MILK, 1 CUP FLOUR, 1/2 TEAS SALT, 1/2 CUP MINI CHOC CHIPS. This was enough to make 24 small melon ball size of chunks that I've put in the freezer.. When ready to add to my icecream I just cut each ball into forths and it was the perfect cookie dough chunk. Definatly try this out.. I can see how this would be addicting.. I can go into the freezer at any time and take out a small ball and eat it... Ummmmmm

Get the recipe here >> Eggless Cookie Dough @


Monday, September 12, 2016

Strawberry Crumb Bars

Cheap and easy to make. Kids love them. Any berry can be used.

I've made 4 pans of these in just one week. First pan for home trial using just white sugar.....VERY GOOD. Really yummy! I used butter instead of shortening, and used frozen berries. I cut the recipe in half too, and used part whole-wheat pastry flour. I did the "dough" in my food processor, and it never really came together, it was just a powdery mixture. I thought it wouldn't work, but went ahead with it anyways and it all came together during baking. These turned out really well. 

For those of you that said the dough part didn't have any real flavor, it's probably due to the shortening. Shortening has no real flavor (plus it's yucky and bad for you). Try butter, it's so much better!


FYI, I used frozen berries for this, without defrosting first, and it baked up perfectly in the same amount of time. ETA that I have only ever used butter with this recipe- I do not cook with shortening. I also use at least half whole wheat flour. Healthier and tastier!


No Bake Summer Berry Icebox Cake

Looking for a quick and easy Summer dessert recipe? Try out delicious No Bake Summer Berry Icebox Cake !

Easy and very tasty. I used blueberries from my own back yard and got a light, refreshing and delicious dessert. I used Graham Cracker crumbs for the bottom layer, and had to use almost the entire box. I think the recipe asks for too small a quantity of graham cracker crumbs - it would not quite cover the pan bottom and it would be too thin..


After reading the reviews, I decided to 1 & 1/2 all the ingredients. This worked out very well and made each layer thicker (taller), which we liked. DH and kids enjoyed this dessert and all commented on the great blueberry flavor. I did fold a small container of fresh raspberries in with the frozen and think that really bumped up the flavor. Due to the good reviews from my family, I will make this again. 


Homemade Frosted Coffee

This is a 'cheaters' iced cappuccino! Very easy to make, and very good!"
This recipe is going to save me so much cash! It's really, really good and even easier than driving through the drive-thru at Starbucks!! I made it exactly as is except that I added 2 tbsp. of liquid Vanilla creamer!

I think it's awesome, but a litte tip of variation for iced cap lovers: Instead of putting the coffee and milk mixture in a glass of ice, blend it in with the ice in a blender, if you have an ice breaker. The taste and texture are almost like the one at Tim Hortons. Try it, you'll get hooked and won't have to spend two dollars at Timmy's every morning.


Even better with a little flavoring or flavored syrup. I up the coffee granules to a couple tablespoons because I like my coffee STRONG. UPDATED REVIEW: I now make this with Truvia sweetener or Starbucks sugar-free vanilla syrup and nonfat milk. One of the best ways I can get caffiene quick on busy mornings.


Toll House Chocolate Chip Pie

This pie was very good. I've baked this pie several times before using the recipe as written. I read several of the reviews and made the following changes with great results: reduce butter to 1/2 cup, add 2 tsp vanilla extract and 2 tsp instant espresso granules. Blend the eggs and sugar thoroughly before gradually adding the melted butter.. 

When I was rummaging through my freezer looking for a bag of walnuts that was hiding in there, I found a bag of Heath toffee chips, so I threw in about a half a cup of those too.. My kitchen timer can be playful, and sometime during the timing process, it started counting backwards. That sly little dickens has done this before. I didn't notice it until I smelled the pie getting what I thought was a little too done. I whisked it out of the oven immediately. It was still very good, but I would have liked it a little more gooey. 

The filling is really thick. Bake as directed. Excellent results! Tastes like a thick, chewy chocolaty chocolate chip cookie. My husband kept asking "When can I eat this pie?", so I let him go at it while it was still hot. We both liked it very much. It was not the recipe's fault that the pie was a tad overdone. Will definitely make this again and keep an eye on my capricious timer.


No Bake Strawberry Icebox Cake

I am a huge fan of icebox cakes. Icebox cakes are layered desserts that usually involve custard or whipped cream sandwiched between graham crackers or wafer cookies. As they sit in the refrigerator for a few hours or overnight, these elements slowly merge into a moist, creamy cake texture that is reminiscent of an eclair or a much fancier meringue dacquoise.

Icebox cakes do usually call for some store-bought ingredients, but I like to tweak classic recipes to avoid boxed puddings and use simpler whipped cream or homemade custard. (I have never gone to length of making my own graham crackers for a cake like this; that would seem to defeat the purpose just a little! But if you want to, go for it! Here's a recipe.)

This particular icebox cake is just as simple as it gets, inspired by the buckets of strawberries at the markets in late spring, and by my favorite dessert: strawberry shortcake. It has layers of graham crackers, barely sweetened whipped cream, and sliced fresh strawberries. It's rich, but it's hardly sweet at all. I added a touch of rosewater to enhance the flavor of the berries, but I know that some people don't care for this flavoring, so I left it as optional here.

The whole cake is drizzled with a quick, simple chocolate ganache, and garnished with whole strawberries. It doesn't heat up your house at all, and it's done long before you even think about starting dinner. Your guests will love you. You'll hoard the leftovers. It is cool, creamy, and killer good. I promise. 



Sunday, September 11, 2016

Pumpkin Doughnuts

I used this recipe to make doughnut holes with my Nostalgia Cake Pop Bakery. It worked perfectly! The only changes I made were increased the recipe size to serve 18 (didn't want to waste pumpkin puree), substituted the Pumpkin Spice (didn't have it) and altered the glaze.

I used 1 tsp allspice, 1 tsp cinnamon, 1/2 tsp ginger. I'm sure it would have been great with plain Pumpkin Spice, I just didn't have it. With my 1 1/2 TBSP scoop leveled out, 8 min baking time, rolled them over and cooked for another 30 seconds, this recipe made about 3.5 dozen doughnut holes with the recipe at 18 servings (a whole 15oz can of pumpkin).

For the glaze I did use a reduced amount of milk instead of water and added a couple TBSP of corn syrup. This helps the glaze harden.

Get the recipe here >> Pumpkin Doughnuts @


Saturday, September 10, 2016

Healthy 3 Ingredient Flourless Pumpkin Brownies

My obsession with pumpkin began a few years ago when I realized that it’s not only a nutritional powerhouse, but it’s also incredibly versatile and can be used in both sweet and savory recipes. Add a spoonful to chili, pasta sauces or oatmeal to pump up the nutrition and add a touch of sweetness. Or you can use it in baked goods and replace virtually all of the oil with pumpkin puree! For a quick and easy dessert, try this 6-ingredient pumpkin cake – you won’t believe how easy it is

I made these brownies a total of 3 times until I got them right.  Yep the first two batches were just okay and okay does not cut it when people actually make the things you post about.  So yes, the third time was the charm and my husband, boys and a friend all agreed the third time was the winner.  These are not overly sweet and the pumpkin is not completely overwhelming.  I would say these are just right. 

These are super moist, cake like and the perfect treat to get you in the pumpkin mood. If you make these please come back and let me know what you think!

Get the recipe here >> Healthy 3 Ingredient Flourless Pumpkin Brownies @



Pumpkin Lasagna

My 3rd time making it, I keep tweaking it, because I didn't care for the spongy bottom-no flavor crust. 

Also, the middle needs some more flavor. So far, I have changed the bottom crust by adding 1/3 cup of brown sugar and half tsp vanilla, and only use the white of the egg. It was too wet using the WHOLE egg. This made a sugar cookie-like spreadable dough that you can easily spread with your fingers without being a sticky mess. 

Second..I added a bit more spice to the pumpkin center and some cinnamon and a little extra brown sugar, a touch of vanilla and a dash of salt. Third, the TOP crust...USE brown sugar instead....white...its much better, and be sure your butter is CHILLED. 

If it doesn't come out crumbly enough..just add a little more brown sugar and flour. Give it a try...maybe someone else can come with some ideas too, its a great base recipe!!

Get the recipe here >> Pumpkin Lasagna @


Deep Fried Cookie Dough

Awesome recipe for a sweet tooth! Make the batter thick enough that when you allow it to drip off the spoon, a good amount will stick. Place in the frig for a couple of hours. As well, put the cookies in the freezer for the same amount of time. When the cookies are done and you take them out of the hot oil, place them on a cooling rack to allow for the extra grease to drain off.

When cool, sprinkle with powdered sugar or drizzle with chocolate or syrup. .........AND I HAVE TO DISAGREE WITH MANY OTHER REVIEWS, ours kept very well and were just as good the second day!

The chocolate gets nice and soft and the cream is melted, but not too much. A million times better than any doughnut. I crave these all the time!

Get the recipe here >> Deep Fried Cookie Dough @

Kahlua Chocolate Cake

I used this for my mom's birthday cake and it was gone within the hour. The cake itself being flourless was like eating a piece of cloud and the strawberries accented it nicely. 

Do NOT skip out on the strawberries because they cancel out some of the richness of the chocolate in the cake.. it balances it out beautifully. the recipe is relatively simple considering it looks like something out of a popular dainty french cafe ^-^ 

The only part i had trouble with is that when i whipped the egg whites, i didn't exactly know what "soft peaks" was supposed to look like... it looked rather frothy but still the cloud consistency was achieved so i'm not complaining! definitely will be checking up on more of Flour Arrangement's recipes..


The Best Snickerdoodles

I make snickerdoodles at least once a week and this is the recipe that I use as a base for my cookies. I always use 1/2 cup shortening, 1/2 cup butter and instead of 2 teaspoons cream of tartar, I use only 1 and I increase the baking soda by a teaspoon. 

I also add about 1 teaspoon of vanilla in with the creamed sugar, butter, shortening mixture. As with any cookie recipe (or for baking in general) let your eggs and butter sit out until they reach room temperature (usually around 30 minutes for the eggs and 1 hour for the butter). Also, beat the butter, shortening and sugar WELL first. I mix them in my stand mixer with the paddle attachment for about 5 minutes before I add the eggs and vanilla. 

Although this recipe does not say to chill the dough I have found that chilled cookie dough just works better than non-chilled dough, no matter what kind of cookie you are baking. Chill the dough for at least an hour and roll it out into balls that are similar in size, they do not have to be perfectly round. Depending on what you are craving you can also add a little nutmeg in with the cinnamon/ sugar mixture for a little touch of spice. Bake the cookies JUST until they begin to crack on the top. 

They may look undone, but when they cool they will be a little crunchy around the edges but deliciously chewy in the center. I get repeated requests to make these cookies by my family, friends, even acquaintances. These are spectacular cookies!

Get the recipe here >> The Best Snickerdoodles @


Homemade Lemon Curd

Wonderfully tart, classic English lemon curd ... perfect with scones and tea

I picked a huge load of lemons over Thanksgiving with plans to make lemon curd. I set about looking for a recipe that didn't look too eggy and seemed to have a good tart/sweet balance. I settled on this one after looking around online and through several cookbooks. This was delicious and so easy! 

I cooked it on low heat because my range is gas, and I often find recipes calling for medium low need low on mine. However, it was taking quite a lot longer than the 6 minutes in the recipe. I finally turned it up to medium low, and I stirred CONSTANTLY (even when it was on low heat). 

Honestly, this was spectacular! I can't wait to make more (I only made one batch.) I'm also going to make some scones to put it on (the other day, I ate it just on plain toast -- oh, my gosh, I had to make myself stop at 2 pieces!)

Get the recipe here >> Homemade Lemon Curd @


Toffee Chocolate Bars

When I saw this recipe I decided to prepare this dessert immediately. How delicious it looked! Only sweet teeth can understand my weakness. It was not Sunday and not holiday. It was Tuesday , it was usual day.  But I wanted to make surprise for my lovely girls and I started to follow all instructions I read at the recipe.

I was very attentive because I prepare something like that at first. Preparing was very interesting! This process of creating every layer attracted me so much. I wanted to finish this cake very quick and enjoy the taste. I was right – this cake was amazing. My girls ensure my opinion and they said I was a perfect cook. I hope you will try it and save this recipe for all event and even for good mood.


Toffee Chocolate Bars

  • 3/4 c margarine,softened
  • 3/4 c packed brown sugar
  • 1 1/2 c flour

  • 10 oz tin sweetened condensed milk
  • 2 tbsp margarine
  • 1 3/4 cups milk chocolate chips
  • 1 1/3 c toffee bits

To Make Base:

Cream together margarine,brown sugar and flour until well blended and mixture sticks together. Press into 9x13 pan. Bake at 350* for 20-25 min or until light golden. Cool while preparing filling.

For Filling:
Heat sweetened condensed milk and margarine in heavy pan,stirring constantly over med heat for 5-10 min or until thickened. Spread over cooled base. Bake at 350* for 12-15 min or until golden. Sprinkle chocolate chips evenly over the top. Bake for 2 min longer or until chocolate is shiny and soft. Remove from oven. Spread chocolate evenly. Sprinkle toffee bits on top,pressing lightly into chocolate. Cool completely and cut into bars.

Friday, September 9, 2016

Mini Bananas Foster Cheesecakes

I made this for my friend who is a huge bananas foster fan. for the first dinner party she came to, i made bananas foster, then bananas foster cake for her birthday, then this cheesecake in celebration of her upcoming nuptials. 

This, by far was the richest and extracted the most oohhs and ahhs. (it goes a LOOONG way though. there were 4 of us, and i still have 3/4 of the cake left.) it does require quite a bit of work (i was up until 1 am, then had to set my alarm to wake myself up at 3, so i could refrigerate the cake, but that's my fault i started so late), but it's nothing complicated and, in the end, worth it. 

Couple things i did differently - i used dulce de leche (instead of caramel sauce - you can get it at any latin specialty food store, or in the ethnic aisle of your supermarket), added a little half and half, and added the rum to that. i used walnuts in the crust instead of pecans (for whatever reason, pecans are hard to find in queens, new york). and, i used a food processor for all of the prep instead of a mixer. i just tossed all of the crust ingredients together into the processor and tada! done.

I rinsed it out and mixed up all of the soft ingredients as per the recipe. you might have to transfer some of it to another bowl as it gets pretty full, but i just poured the batter into the mold with the bottom of the cuisinart still attached. anything i can do to lessen clean up time! anywhoo! enjoy!

Get the recipe here >> Mini Bananas Foster Cheesecakes @


Chocolate Chip Cookie Dough Cheesecake Bar

These Chocolate Chip Cookie Dough Cheesecake Bars basically speak for themselves. They’re bar cookies where two layers of chocolate chip cookie dough sandwich a layer of creamy vanilla cheesecake – and they deliver all the flavor of both cheesecake and chocolate chip cookies in every bite. As a bonus, these bars are pretty easy to make and are guaranteed to be a hit every time you bake a batch.

Chocolate chip cookie dough is the base of this recipe. The buttery dough is a fairly standard chocolate chip cookie dough, with a good brown sugar flavor and packed with chocolate chips and chopped walnuts. The slightly sweet cheesecake layer sits just over this first layer of cookie dough, and is topped with a crumbled layer of cookie dough that toasts up in the oven to take on just a hint of crunch. It’s a great – and dangerously addictive – blend of two popular desserts. Because of the cheesecake layer, these bars should be chilled and served cold, so that the filling has a firm and cheesecake-like texture. Cut your bars into small servings if you want to serve them as snacks, and larger squares if you prefer to plate these and turn them into a full size dessert.

My favorite things about these bar cookies are actually the chocolate chips and walnuts that are added to the cookie dough. There are a lot of semisweet chocolate chips in this cookie dough and they deliver a big punch of chocolate flavor, as well as serving to temper the sweetness of the cookie-cheesecake combination. The walnuts also help to temper the bars’ sweetness, and they also add a welcome element of crunchiness to every bite. You can use toasted or untoasted nuts, and you can also substitute pecans or even almonds for the walnuts for a change of pace in these bars.

Get the recipe here >> Chocolate Chip Cookie Dough Cheesecake Bar @


Best Soft Sugar Cookie with Cream Cheese Frosting

These taste just like Loft House sugar cookies and are just as soft..

Mmm-mm-mm! As this recipe's first reviewer I can happily report that it is a winner! These are soft pillows of sugar cookie goodness, frosted with the most luxurious creamy, billowy buttercream. Melt in your mouth, not too sweet and pretty too. 

Perfect in my mind. Except… it’s a good thing that rolling out sugar cookies isn’t my thing and I had planned to roll these into balls and flatten them all along. This dough is so soft and so gooey that there is no way you could roll it out if you follow the recipe as written. And, since the dough is made with shortening, refrigerating it would do nothing to firm it up. 

If you are hell bent on rolling these out, you’ll have to add more flour. A better option? Just roll these into about 1” balls, roll in sugar, then flatten to about 1/4” with the bottom of a glass dipped in sugar. For soft cookies, bake until set but before they begin to turn brown around the edges.

Get the recipe here >>  Best Soft Sugar Cookie with Cream Cheese Frosting @


Thursday, September 8, 2016

Chocolate-Caramel-Peanut Poke Cake

This indulgent chocolate cake filled with salted caramel sauce is perfect for any special occasion. Whipped cream topping and a chocolate-caramel drizzle add extra decadence.

Made this cake for New Year's. It was suuuuper good! I used 1 whole jar of caramel and 1/4 of the other to fill the holes. Instead of using chopsticks I used a wooden spoon. It makes bigger holes and allows the caramel to cover more area.

Although the whip cream calls forpowdered sugar it isn't sweet. But it's ok because the chocolate syrup and caramel drizzled over the top, plus the caramel throughout the cake MORE than make up for it! No need to use a full cup of chocolate syrup or the remaining caramel syrup. Just use enough to drizzle the top of the cake.

It's just awesome and takes no time!

Get the recipe here >>  Chocolate-Caramel-Peanut Poke Cake @


Banana Split Ice Cream Pie

Who doesn't love a good old-fashion Banana Split? How about a pie that combines all the ingredients of this old-fashion favorite! Almonds may be used in place of walnuts. You can also use a pre-made chocolate cookie crumb crust instead of making your own.

I did my own spin on this and everyone loved it. I took a pre made chocolate pie crust then payed the bottom with bananas. Layer of chocolate ice cream with strawberry sundae topping, layer of strawberry ice cream then pineapple sundae topping, layer of French vanilla with fudge topping then the cool whip with cherries and nuts! I froze for 12 hours because the sundae toppings made it runny.

The middle was still soft enough to cut through but it was solid enough to not be messy. Very tasty!

Get the recipe here >> Banana Split Ice Cream Pie @

Dark Chocolate Cupcakes with Raspberry Buttercream Frosting

Indulge your chocolate craving with these dark chocolate cupcakes topped with rich and creamy semi-sweet raspberry frosting..

I made this for my husband's birthday. It was AMAZING! I'm not an expert cook by any stretch of the imagination, but the recipe was really easy to follow and it turned out well. I made a cake instead of cupcakes and didn't wait for the icing to set...we were too anxious to eat it...and it has been tasty, moist, and held together well. I also made the cake last night and covered with a towel to didn't dry out.
The frosting seemed like it wouldn't be enough since I wanted to pipe it, so I added confectioner's sugar. I kept adding more and more (1/2 a big bag) to get it to a decent consistency. Then I had too much of course. If you are tempted to try this, go for it! When reading the negative reviews, you can see the people that had issues with their cakes didn't follow directions. If you use the ingredients they tell you to use (we used store brand), then you shouldn't have a problem. Very worth it and we will definitely be making it again!!!


The end result, the most delicious raspberry icing I have EVER made. It piped out beautifully on the the horrid looking cupcakes. The taste was rich and chocolaty and not too sweet:) I'm still searching for that perfect from scratch chocolate cupcake recipe, but this frosting is the best!

The Most Amazing Chocolate Cake

A rich moist chocolate cake with a chocolate buttercream icing. This is the best cake in the world!

Follow the instruction and hand-stir the boiling water VERY thoroughly. You will end up with a somewhat soupy, but uniform, batter. I had no problem, as some did. I used two 9" pans, but only filled them 2/3 of the way and had some batter left, which I tossed out. (I was afraid of overflowing the pans.) This batter cooked up high and perfect! 

To avoid problems de-panning it: make sure you use the toothpick test and also touch the top to make sure it springs back. If you take it out too soon, you'll have a wet mess. And follow the instructions and let it sit AT LEAST 10 minutes before de-panning it. The frosting was an amazing consistency! Creamy and easy to work with. Add a little extra milk if it is not creamy enough and alternate the milk/cocoa/sugar as recommended. I measured the 10X sugar per the recipe, but then added it a little at a time "to taste." I ended up with about a half cup of 10X left. If you split the layers, you will have sufficient frosting. I did not split the layers and had a ton leftover. 

This cake was UNBELIEVABLE. Moist, dense cake - not too sweet - and creamy delicious frosting. I made it the day before a party and covered it tightly and it was perfect the next day. Better than bakery cake. Better than any chocolate cake I have ever had!!! My guests' eyes were rolling back into their heads, this cake was THAT good.

Get the recipe here >> The Most Amazing Chocolate Cake @


Super Easy Twix Pound Cake

What's better than a Twix bar? Not much. With a buttery base, caramel filling and chocolate coating, the gold-wrapped candy is one of life's simplest and best pleasures. This cake, though, is so much better. One look, and you'll want it bad. Suddenly the one that always tempts you in the vending machine looks so tiny.

Despite its insane and fancy appearance, anyone can make this cake. If you love to bake, by all means, go ahead and whip together a pound cake. If you're afraid of measuring cups, or just don't want to turn on the oven, buy a store-bought one. The frozen little Sandra Lee loaves work great here. They're perfectly smooth, almost disturbingly so, and make the finished slices look professionally done.


For the very important caramel layer, the soft, individually wrapped candies are key. Caramel sauce from scratch is delicious, but fussy. It's also hard to get the right consistency. When you're trying for a sauce, it hardens like crazy and when you're set on candies, it never sets up. That is life. Make it easier on yourself by melting down caramel candies. When it cools on the pound cake, you end up with chewy, candy bar-like caramel.

The chocolate coating is equally easy. Just melt down some chocolate chips and call it a day. Keeping things simple means you get your slice of Twix cake faster. Win, win.

Get the recipe here >> Super Easy Twix Pound Cake @


Coconut Cream Delight

You've never had a pudding dessert this good! It is elegant and delicious. Everyone will want the recipe. This is NOT your ordinary pudding dessert! It is well worth your efforts."

Tasty dessert! I made one and a half times the amount of crust because I can never seem to get the crust spread out in a 9 x 13 inch pan and another half recipe of crust was just enough for my pan. I compared this recipe with other pudding desserts and others call for 3 cups of milk with 2 boxes of pudding. I compromised with 2 1/2 cups of milk which seemed to be just right. I topped mine with toasted coconut pieces.

This was really simple to prepare and just took a bit of time is all. Could be done with any flavor of pudding. This makes a huge pan and could serve 12 easily.

This is a nice dessert and a change of pace from chocolate.

Get the recipe here >> Coconut Cream Delight @


S'mores Rice Krispies Treats

There are a couple of "secrets" to making the perfect gooey Rice Krispie Treats: (1) the stovetop is THE way to go (the pan washes out easy w/hot soapy water) (2) you HAVE to melt the butter sloooowly and make sure it doesn't turn brown at all. (3) mix in the marshmallows and melt them just as slowly. If the butter gets brown, the treats will be dry.

We double our recipe and it still fits fine into a 13x9 pan (grease the pan w/butter). To make them truly gooey use the following measurements: 11.5 cups Rice Krispies, 1 whole stick of butter, (1) 16oz bag of mini marshmallows. (I always use Jet Puff brand). I've become the neighborhood "treat" maker because the neighbors say theirs never turn out like mine.

Another helpful tip, if you spray your hands with the cooking spray, you can press them into the pan without getting all sticky!

Get the recipe here >> S'mores Rice Krispies Treats @


Blueberry Cream Cheese Breakfast Braid

Blueberries and cream cheese wrapped in a sweet yeasted dough. Yes, it really is as good as it sounds, and it is making me hungry again just sitting here thinking about it.

This dough is a wonderful one from I like it because it is sweet and rich without being too rich. Any sweet dough will do though. suggests making a blueberry filling and sprinkling a streusal on top instead of using egg wash. That, too, sounds excellent, I just happened to have a bunch of extra blueberries in the freezer and some extra cream cheese in the fridge so I modified the recipe to fit my needs. Obviously, you should adapt this to use whatever you enjoy the most, have easy access to, or have an excess of.

I think you could do a wonderful savory version of the recipe if you used a less sweet dough. Think about something along the lines of a mushroom braid with Swiss cheese, or a pesto and parmesan braid, or a sausage and onion braid. Hm? Any of them sound good? Well, they do to me.

Get the recipe here >> Blueberry Cream Cheese Breakfast Braid @



Apple Fries with Vanilla Whipped Cream {Vegan}

Eating vegan does not necessarily mean eating healthy, which is a good thing in our books. Some days, you just need to indulge, which can be a bit difficult when you can’t eat traditional fats like butter and cheese. Vegans, forever a clever bunch, have found many ways around the butter-barrier, our favourite being ‘fry it.’ That’s basically the strategy behind these Vegan Apple Fries with Vanilla Whipped Cream by The Veg Life, which turn a regularly healthy apple into a decadent breakfast/snack.

Cut, coat, and fry, that’s all you really need to do to make these sweet treats. There is a final step of coating a final time, with cinnamon and sugar, which fully rounds out the dish’s ranking as “unhealthy but delicious.” We’re always willing to accept the former as long as it comes with the latter.


Making vegan vanilla whipped cream seems oddly impossible, though there’s an easy food-hack to making a creamy topping without any dairy. Just put a full-fat can of coconut milk in the fridge overnight, which will cause the contents to condense into a thick cream. Then just whip with icing sugar and some vanilla, and you’re totally set. Check out this step by step guide as a reference.

See how you can make your very own Vegan Apple Fries with Vanilla Whipped Cream through the link below, and be sure to check out the full recipe from The Veg Life here.


Wednesday, September 7, 2016

Chocolate Peanut Butter Lava Cakes

"Warm, soft and gooey chocolate cakes. Perfect for that ubiquitous chocolate fix .. Lava cakes are awesome. 

They are simple to throw together and super quick to bake. I think they’re gorgeous left in the ramekin or can be served on a plate if you have a little time to carefully remove them from the ramekin. I really wanted the spill effect so I placed mine on a plate..

I only needed to make 2 of these, so I cut everything in half very easily. I used 1/4 cup Ghirardelli 60% Cacao Bittersweet chocolate chips and melted it with the butter in the microwave. In about 40 seconds everything was nicely melted. I sprayed the ramekins with Canola Cooking spray and baked for about 9 minutes. 

Another thing I discovered is that if you heat a leftover cake in the microwave for 30 seconds it bubbles up like a volcano and tastes nearly as good as fresh out of the oven! These were perfect and SO easy to make. A light dusting of confectioner's sugar or a drizzle of caramel on top, makes them look so pretty..


Cannoli Layer Cake

"A decadent and rich jelly-roll style cake. Makes a wonderful showcase, well worth the effort!"

This is a very impressive cake to serve to our friends who love the real cannoli!! Everyone was quite impressed with the flavor and appearance. I, too, found the filling to be a bit too runny so I sprinkled some white chocolate pudding (instant) into the mixture until it thickened to a spreadable consistancy. This also gave it another dimension of flavor. (I did the pudding "trick" the second time I made the cake.

For dessert recipes that use ricotta, I have found that it's essential to have two things: 1)the very best quality ricotta, and 2)all excess moisture drained, using cheesecloth and a strainer. This will give your cannoli cream the texture you want. Just put cheesecloth, a few layers thick, into a strainer or colander, put your ricotta into it (make sure you have it in a bowl to catch the water), and let it drain for an hour or so in the fridge. You should get a nice, dense consistency to the ricotta.

Get the recipe here >> Cannoli Layer Cake @


Nutella Stuffed Churros

I tried it the first time 'as is,' which I believe is necessary when reviewing a recipe. They were fine but browned too fast and were chewy. Based on that and other people's reviews, I made the following adjustments: a) only 1 tbl of sugar in the dough (cuts the browning); b) only 1 tbl of oil in the dough (cuts the chewiness). 

It should be noted that you only need to mix dry with wet for 30 sec. I also used a churreria, which ensures the right thickness and was brilliant. Made these finger sized with only 5 in the pan at a time - putting too many in the pan lowers the temp of the oil & will cause you to cook them long after they're brown or remove them while still raw. Take them out to drain, put the next batch in the fryer and shake the cooling (now warm not hot) ones in a paper bag with the sugar and cinnamon; a second person is not needed. 

I would recommend doubling the recipe for anyone wanting to serve more than 2-3 people without having to double the sugar/cinnamon coating. Halve the sugar/cinna mix if only making one batch. Real churros in Spain are not light and fluffy; they're like this. All in all, a good recipe. :)



This is the BEST gooey crispy rice treat ever. I make it for pot lucks, and I always take the recipe with me. 

How can one go wrong with mars bars? However I make a slightly different version, which I find is a five star square. I use 3 mars bars (I buy the four pack and usually end up eating one), about 1.5 cups of minimarshmallows, maybe a little less if I don't have quite enough, 1/4 cup butter. I melt this mix on the stove over low/med heat, stirring constantly, and add 4.5 or 5 cups of rice crispies. If I feel like a richer bar, I use less cereal. 

If I want to stretch the batch, I use a bit more. After I press the mixture into a pan (8x8 if I want thick bars) I do not put them in the fridge or melt chocolate on the top. The chocolate is unnecessary and I find it takes away from the caramel flavour. I make these squares a lot and they always get eaten. Again, how can one go wrong with mars bars???


Tuesday, September 6, 2016

Double Chocolate Ganache and Raspberry Cheesecake

Whether you make one 9-inch round cheesecake or little individual heart-shaped cakes, this decadent double-layer chocolate and raspberry cheesecake drizzled with chocolate ganache is irresistibly delicious for any special occasion..

I made the heart-shaped cakes for a special Valentines Day event. I used 4 oz of cream cheese and it turned out perfectly (1/2 of a 250 gram block for my fellow Canadians). I put parchment paper in the bottom of my 9X13 pan and buttered it; that made it a lot easier to remove the hearts as I cut each one. I had also cut a second piece of parchment in the same size and used it to plan. I traced around my cookie cutter with pencil so I could see how to arrange the cutting and thus, minimize waste. For the raspberry puree, I used a 400 gram container of frozen raspberries (we don't use ounces here) and added another tablespoon of sugar - that worked fine. I chilled the cheesecake overnight and the next day, I heated the leftover raspberry puree to boiling and added 2 tbsp of cornstarch mixed with 2 tbsp water, stirring until thick and then let it cool a bit. This thickened it beautifully for topping the cakes. 

For the drizzle, I heated 1/8 cup whipping cream in the microwave to boiling and added 1/2 cup chocolate chips, letting it sit for about 2 minutes and then stirring until smooth. I poured it into a sandwich baggie and cut a tiny hole in one corner to use as a decorating bag. I had more than enough drizzle to decorate them. I got 8 nice generous heart-shaped portions.