Saturday, June 17, 2017

Layered Cherry Cheesecake

Layered Cherry Cheesecake

Serves: 24

2 1/2 cups vanilla wafer crumbs
1 cup butter, melted
1 1/2 cups pecans, chopped (divided)
8 ounces cream cheese, softened
1 cup powdered sugar
16 ounces cool whip (divided)
2 (3.4 ounce) boxes vanilla or cheesecake flavored instant pudding
2 cups milk
42 ounces cherry pie filling


In a mixing bowl combine vanilla wafer crumbs, melted butter and 1 cup chopped pecans. Spread into the bottom of a lightly greased 9 x 13 inch pan. Bake at 350 degrees for 15 minutes. Cool completely.
In another mixing bowl combine cream cheese, powdered sugar and 1 1/2 cups of cool whip until well blended. Spread carefully over the cooled vanilla wafer crust.
In another bowl combine the pudding mixes and milk until well blended. Then fold in 1 1/2 cups cool whip. Mix until smooth and spread over the cream cheese layer.
Top with the cherry pie filling. Then spread the remaining cool whip over the top. Spread the remaining 1/2 cup of pecans on top.
Keep refrigerated until ready to serve.

Stop whatever you are doing and make yourself some of this Layered Cherry Cheesecake. You can thank us after! :D

Wednesday, May 3, 2017

10 changes to make in your 30s to ensure lifelong success

Many people spend their 20s getting some unhealthy behaviours out of their system — like sleeping until 2pm on Saturdays and spending all their disposable cash on new kicks. But your 30s are an ideal time to cement the habits that will help you achieve personal and professional fulfilment for the rest of your life. To give you a head start, we sifted through recent Quora threads on this critical life transition and highlighted the most compelling responses. Here are 10 lifestyle tweaks you can make in your 30s to lay the foundation for lifelong success: 1. Stop smoking. If you've started smoking, stop immediately, suggests Quora user Cyndi Perlman Fink. While you can't undo the damage you may have already incurred from smoking, research suggests that those who quit before age 40 have a 90% lower mortality risk than those who continue. 2. Start going to sleep and waking up at the same time every day. It might be tempting to use the weekends to recoup your sleep debt, but Nan Waldman recommends you hit the hay and wake up around the same time every single day. If you oversleep for even a few days, experts say you risk resetting your body clock to a different cycle, so you'll start getting tired later in the day. Avoid a lifetime of sleep issues by sticking to bedtime and wakeup routines whenever you can. 3. Start exercising regularly.

Tuesday, May 2, 2017

Funfetti White Chocolate Brownies



These “reader favorite” blondies will change your life.

1 bowl. No mixer. You don’t need any baking experience.  You don’t need much time at all. 5 minutes to stir the batter, 25-30 minutes to bake, allow to cool and dig in. If you can stir ingredients in a bowl, you can make these blondies.

Dense, buttery, cake batter, sprinkles, and white chocolate. All in one little blondie.

The blondies will look like they are not fully done because the center will be quite gooey, but that’s what you want! After about 30 minutes of cooling, they will be easy to cut using a serrated knife.

Do not use black sprinkles swirled into the blondies. It will turn the batter black before baking.

Recipe >> Funfetti White Chocolate Brownies @


Friday, April 28, 2017

Best Fudgy Cocoa Brownies


You DON’T really need to melt chocolate or chocolate chips with butter together to make brownies, AND you don’t need two separate bowls. Just one bowl and 5 minutes bringing it all together to make the BEST freaking brownies you’ve ever eaten in your lifetime. The best part is they are only 144 calories EACH! Better than the usual 356 calorie brownies.

After testing what feels like a lifetime of brownies, these FINALLY came out a perfect texture, and have been made weekly ever since. The one ingredient that is added into these brownies, which is different from most recipes is a small amount of oil. The oil is JUST enough to keep the centers incredibly fudgy, without compromising the crispness.

Serves: 16

    ½ cup unsalted butter, melted
    1 tablespoon cooking oil (olive oil or coconut oil are fine)
    1⅛ cup superfine sugar (caster sugar)*
    2 large eggs
    2 teaspoons pure vanilla extract
    ½ cup all-purpose | plain flour
    ½ cup unsweetened cocoa powder
    ¼ teaspoon salt

Read More >> Best Fudgy Cocoa Brownies @


French Strawberry Cake



The French Strawberry Cake is really quite delicious.  I was worried about the genoise being dry but since there are two layers of strawberries and whipped cream it turns out perfect.  If you were to use a moist American cake it probably would end up mushy and overly sweet.  I made the recipe twice.  The second time I did not have cake flour and used all purpose flour with a tablespoon of cornstarch instead.  I can't see that it made any difference.  Also, the second time I did not sift the flour mixture onto wax paper but instead mixed them in a bowl with a whisk.  This also seemed to be fine.  The only change I would make to the recipe is to increase the amount of whip cream frosting that you make.  The first time I did not have enough frosting to pipe rosettes on the top.

Recipe >> French Strawberry Cake @


The Best Oreo Cheesecake Cupcakes


This Mini Oreo Cheesecake Cupcakes recipe will become your new BFF. They’re fluffy and bursting with cookies and cream flavor in a nice bite size cupcake. Yum! It’s one of our favorite Oreo Cheesecake recipes.

Nobody seems to know who invented cookies and cream cheesecake, but it definitely became a thing recently and it’s easy to see why!

This easy oreo cheesecake recipe is great for a casual treat at home, and it’s perfect for kids birthday parties. If you’re entertaining, make them ahead and serve them with some fresh berries to wow your guests. Bite-sized Oreo Cheesecake Cups are so easy for your guests.

The Best Mini Oreo Cheesecake Cupcakes   
12 servings
Prep Time     10 minutes
Cook Time     22 minutes


    18 Oreo cookies 12 whole and 6 coarsely chopped
    16 ounces cream cheese softened
    1/2 cup granulated sugar
    1/2 teaspoon vanilla extract
    2 large eggs lightly beaten
    1/2 cup sour cream



    Preheat oven to 350°F. Line a 12-cup muffin pan with paper cups and place one Oreo cookie into each.
    In a medium bowl, beat cream cheese, gradually adding sugar, vanilla, eggs, sour cream, mixing well after each addition. Stir in chopped cookies by hand.
    Spoon batter into muffin pan, filling each to almost the top.
    Divide batter evenly among cookie-lined cups, filling each almost to the top.
    Bake for 22 min. Remove from oven and transfer to cooling racks. Then refrigerate for 4 hours or more. Serve cool and enjoy!

Easy Key Lime Pie Bars


Baking key lime pie squares is much less daunting than baking key lime pie.  Well, for me at least.  There’s no fear that your slices of pie will turn out ugly.  I aim to avoid ugly food at all costs, so these easy squares came to life.

NO words can do these squares justice.  When I took the first bite, I stepped back in my kitchen and told Kevin, “these are the best thing I’ve ever baked.”  Truly, they are.  The combination of cool, creamy, tart lime filling sitting atop a spicy sweet gingersnap crust is unbelievable.  And I made sure to make an extra thick gingersnap crust. For obvious reasons.

These key lime pie squares are truly one of the most refreshing, flavorful summer desserts I’ve had. And you know what?  They are insanely easy to make.  Why spend hours slaving away in your kitchen?  With these, you don’t have to.

I made these yesterday and wow, they are amazing!!! I used half Anna’s ginger thins and half graham crackers. Packed the crust in tight with the bottom of a drinking glass. Used light cream cheese because that’s what I had on hand. Beat with a regular ol’ spatula. Used regular fresh limes. Baked in an 8×8 for about 6 extra minutes. Absolutely delicious! Tart yet oh so creamy. Love it!

Recipe >> Easy Key Lime Pie Bars  @


Easy Apple Pie Tacos

Apple Pie Tacos are a fun twist on apple pie. Because they’re baked instead of fried, they’re easy to make. We’ve served them on their own for dessert and also as a party snack with tons of compliments.

You just need six ingredients and 15 minutes to make them, and you can make them ahead of time. That’s about as easy as it gets! Just be sure to make enough as they’re totally addictive…

Recipe >> Easy Apple Pie Tacos @


Monday, April 24, 2017


I made these for the family and everyone loved them. I am not a fan of semisweet chocolate so I think next time I will use milk chocolate. I also used Heath toffee bits. I kept them in the freezer until serving time and peeled off the wrapper right before serving. So so yummy! The cinnamon really stands out, but in a good way. They do get soft pretty quick, so eat them as soon as you can after taking them out of the freezer. All in all they were a huge hit!



I love this pie! There is nothing tastier in the summer! I've never bought the store bought strawberry glaze. I followed the recipe from Joy of Cooking that calls for 3 c hulled and crushed strawberries. Strain and then add 1/3 c sugar, 1 tbsp lemon juice, 1 tbsp cornstarch (red food coloring if desired--I leave it out, but it does mean the pie is pink without it). Cook all ingredients over low heat until thick/transparent and cool. For the crust, I'll use a storebought one or make my own.



Sunday, April 9, 2017

Italian Sponge Cake (Pan di Spagna)

I’ve been looking for the perfect simple Italian sponge cake for a tiramisu and this one works very well. For some reason I have a lot of trouble with separating eggs so ladyfingers are not practical for me. Anyway, thought you’d like to know that this is the best one I’ve tried so far. I put a little extra vanilla in but that’s just personal taste. I’m thinking about bringing a tiramisu to Thanksgiving this year so this will definitely be what I use.

Oh, and just a little pro-tip for anyone reading this. If you make strawberry shortcake don’t use angel food. Use sponge cake. And use this sponge cake specifically. I promise anyone to whom you serve it will be very happy you did :)

Recipe >> Italian Sponge Cake (Pan di Spagna) @


Thursday, April 6, 2017

Apple Pie Egg Rolls

I found this recipe on pinetrest and thought it was extremely interesting so i tried it tonight... I have made these with a healthier twist. You can BAKE these instead of fry them. Preheat your oven to 425. Spray a baking sheet with cooking spray (I used butter flavor.). Place the rolls seam-side down and lightly mist with more cooking spray. After 10 minutes, flip them and cook additional 10 minutes (total of 20). Apples soften up nicely and no deep-frying mess.

I mixed some brown sugar and butter in with my apple mixture. SO good!!! I'll definitely make these again. We got a gift of a bushel of MacIntosh apples and I sort of made these as an afterthought when all the other apples were used up. These turned out to be one of my favorite things we used all those apples for! They're so simple to make..

Recipe >> Apple Pie Egg Rolls @

30 Minute Cinnamon Sugar Knots

Made these this morning. Turned out great. I used 1/2 cream and 1/2 milk as well as an extra egg because I was concerned about the moistness of the finished product. They were awesome. They came out better the second time and tying the knots isnt as intimidating as some might think. The dough seems very sticky and moist so I added a little extra flour when kneading..

They look very fussy and high end,but were actually quite easy to do. I’m going to keep experimenting with flavors using this as a base.

Recipe >> 30 Minute Cinnamon Sugar Knots @


Wednesday, April 5, 2017

Lemon Blackberry Cupcakes

A simple from-scratch lemon cupcake has blackberry buttercream frosting. This cupcake is a refreshing hit! Garnish each cupcake with a blackberry or a pinch of lemon zest."

 Amazingly delicious! 5 stars for taste! Rave reviews from the family. Only change I made was that I used red raspberry preserves instead of blackberry simply because that is what I had. It worked perfectly. So lemony and refreshing - the flavors compliment eachother wonderfully. 

As written the recipes does NOT produce 24 cupcakes, I got 16 out of mine. I cut the frosting in half and had the perfect amount to frost 16 cupcakes...if I would have made the entire amount of frosting it would have been way too much.

Recipe >> Lemon Blackberry Cupcakes @


Reese’s Peanut Butter Cupcakes

A delicious reese peanut butter cupcake with a homemade peanut butter buttercream!  The moist chocolate cake with the gooey peanut butter chips was just the beginning!

A decadent layer of peanut butter buttercream and then to top it all off a couple of my favorite candies pulverized in the food processor and adorning the top..  even tho i add the flour mixture at the end and mix slowly until combined. at first they shrank when i got them out the oven when i used this recipe so i change it up a little :) but delicious!!

So if you love Reese Cups like I do, I hope you’ll try this recipe and love it just like we did.  You might even have trouble waiting for the cupcakes to cool so you can frost them… them seem to just disappear!

Recipe >> Reese’s Peanut Butter Cupcakes @


Blueberry Cupcakes with Lemon Cream Cheese Frosting

This is and excellent batter. It makes a very light and fluffy cupcake with a hint of lemon flavor. I don't understand how others say it's very dense and more muffin like. They're obviously doing something wrong. In my opinion, the frosting has the wrong amount of added powdered sugar. I only used about 1 1/2 to 2 cups. Just added a little at a time after 1 cup until I felt  the texture and taste was right. 

Loved the lemony/tart flavor of the frosting its almost like the sour cream is in the frosting. I liked it very much. I also was able to get it a nice purple/blue color like the picture by adding 4 drops of blue food coloring and 4 drops of red food coloring. This is a keeper recipe that I will be making for my daughters bridal shower. You should compare other cream cheese frosting recipes to see the ratio of cream cheese, butter, and powdered sugar to get it spot on. Great Success People!

My co-workers are still asking me to make these again and it's been months ago since I made them. They were light and loaded with flavor. I'll definitely keep them in rotation. :D

Recipe >> Blueberry Cupcakes with Lemon Cream Cheese Frosting @


25+ Cupcake Frosting recipes

The delicious, sweet (sometimes colorful) swirl of frosting perfection that stands high above a cupcake is the best part and always “takes the cake” for me. If you agree or are just looking for a fun, new, tasty cupcake frosting recipe you’ve hit the jackpot with this sweet list of 25+ cupcake frosting recipes. Sweeten your next celebration, party or BBQ with one of these amazing frostings. Everyone will love it!

Recipe >> 25+ Cupcake Frosting recipes @


Salted Caramel Pretzel Cupcakes

Hunting for the perfect Father’s Day cupcake recipe? Look no further! Today, I’m thrilled to be bringing you this unique recipe for Salted Caramel Pretzel Cupcakes - the perfect salty and sweet combination! These cupcakes are made with a salty caramel batter. They’re topped with salted caramel icing, crunchy pretzels, and a salted caramel drizzle. What more could you ask for? :D

These cupcakes are the perfect combination of salty and sweet. So perfect, that I think it has officially blown away my love for all things chocolate and peanut butter. And makes me want to write in all caps, italics, and bold.

Recipe >> Salted Caramel Pretzel Cupcakes @


The BEST Caramel Pecan Carrot Cupcakes

I have been testing recipe off the internet for years and this is the first time that I’m leaving a review (Hope I am doing it correct 😉 ).
The reason I feel obligated to post a review is simply because these cupcakes were divine!

Perfectly moist and tasty cupcake with a superb silky cream cheese frosting. By far my very fav cupcake. I didn’t have a caramel sauce that was thin enough for a nice consistent drizzle, however I am thinking to try crumbed sponge-toffee the next time. Also I used one whole walnut half on each cupcake instead of chopped. I could not and would not touch the recipe for the frosting or cupcake – Perfection!

Recipe >> The BEST Caramel Pecan Carrot Cupcakes @

Salted Caramel Cupcakes

Soft, moist and scrumptious Vanilla Cupcakes filled with Salted Caramel, topped with Swiss Meringue Buttercream and finished with even more Caramel. The best cupcakes you can make at home!

Just made these as a thank you to the neighbors. The icing was time consuming but amazing and I will definitely use it again. The flavor of the cupcakes was good but it was a little dense. (It could very well have been something I did wrong) I think I would use another vanilla cupcake recipe with this frosting and the salted caramel idea. I did use my own caramel. These were very impressive looking cupcakes.

Recip >> Salted Caramel Cupcakes @


Moist Vanilla Cupcakes

I just made your cupcakes and they taste phenomenal! A lot of holes in the baked cupcake and a sponge sort of texture. The flavor was delicious and the frosting was great.

They were fluffy, loose (not muffin-like), appropriately shaped, and just little bites of heaven. I should have discovered this earlier because I made cupcakes for a recent party and these would have been a MUCH better and more presentable cupcake to bring (the others were not nearly as good). Well done and I absolutely adore this recipe!!

Recipe >> Moist Vanilla Cupcakes @


Friday, March 31, 2017

Mocha Chocolate Chip Cake

Alice’s Tea Cup, which is owned by the sisters Haley Fox and Lauren Fox, is known for its scones, but the chainlet of teahouses in New York also makes pastries, cakes and other treats. This recipe is an adaptation of a chocolate chip cake with mocha frosting that originated with the Fox sisters’ mother. The cake has a tender crumb, and the frosting is silky and rich.

113 grams (1/2 cup or 1 stick) salted butter, softened, more for pans
250 grams (2 1/4 cups) sifted unbleached all-purpose flour, more for pans
300 grams (1 1/3 cups) turbinado sugar
2 large eggs
1 ½ teaspoons vanilla extract
2 ½ teaspoons baking powder
1 teaspoon kosher salt
1 cup milk (2 percent or whole)
¾ cup to 1 cup semisweet or bittersweet chocolate chips, roughly chopped; or mini chocolate chips
360 grams (3 cups) confectioners’ sugar
226 grams (1 cup) salted butter, softened
⅛ teaspoon kosher salt
½ teaspoon vanilla extract
2 tablespoons plus 1 teaspoon instant espresso
2 tablespoons boiling water
¾ cup to 1 cup semisweet or bittersweet chocolate chips, for decorating

Make the cake: Heat oven to 350 degrees. Butter and flour two 8-inch cake pans, and line the bottoms with rounds of parchment paper cut to fit.
Using an electric mixer or by hand, in a bowl, mix the butter and turbinado sugar until evenly blended. Add eggs and vanilla, and mix again until smooth. In a separate bowl, whisk or sift the flour, baking powder and salt together. Add half the dry ingredients to the egg mixture, mix well, then add half the milk and mix again. Repeat with remaining dry ingredients and milk. Add the chocolate chips and mix well. The batter may look curdled.
Pour the batter into the pans and bake until a tester inserted into the center comes out clean, 30 to 35 minutes. Let cool for 15 minutes before removing cakes from pans to a rack to cool completely. If the cakes are domed, use a long, serrated knife to level the tops.
Make the frosting: Using an electric mixer or by hand, mix the confectioners’ sugar with the butter, salt and vanilla, until well blended. In a small bowl, mix the espresso powder with the boiling water to dissolve; add it to the frosting, blending well.
Place one cake layer on a serving platter and spread about one-third of the frosting over the top in an even layer. Top with the second cake layer and use an offset spatula or butter knife to spread frosting over top and, optionally, sides of the cake. Decorate with the chocolate chips.

Lemon Butter Cookies

Summer is the best time of the year, and during these cold winter days, sometimes it can seem like summer will never get here!  Citrus fruits are at their seasonal peak during the darkest and coldest part of the year (now), and these Lemon Butter Cookies are just the ticket to remind me that summer, okay spring, is okay weeks away.

Lemon Butter Cookies


For the Cookies:
1 cup & 2 tablespoons All-Purpose Flour
1/3 cup Sugar
1 1/2 tablespoon Lemon Zest, finely grated
7 tablespoons Unsalted Butter, cut into 1/4″ cubes
1 Egg Yolk

For the Glaze:
1 cup Powdered Sugar
3 tablespoons Lemon Juice, fresh

For the Cookies:
In a large mixing bowl combine the flour, sugar and lemon zest. Add the chilled butter and cut the butter into the flour mixture using a pastry cutter until the mixture looks like coarse crumbs. Add in the egg yolk and using a fork, stir until blended. Using your hands, gently knead the bough until it comes together and forms a ball. (Note: If the dough looks too dry add some ice water 1 teaspoon at a time until the mixture comes together.)

Once the dough has been formed into a ball, cut the dough in half and roll each half into a log about 1-inch in diameter. Wrap the logs in plastic wrap and allow them to chill in the freezer for 30 minutes. (Note: You can freeze the dough for up to a month if you do not want to bake all of the cookies immediately!)

Once you are ready to bake the cookies pre-heat the oven to 350 degrees. Remove the logs from the freezer, unwrap and slice into 1/4-inch think rounds using a serrated knife. Place the cookies on a baking sheet lined with parchment paper and back for 10-12 minutes. Transfer the cookies to a wire rack and allow them to completely cool before glazing them.

For the Glaze:
Place the powdered sugar into a small mixing bowl and add the lemon juice. Whisk until the mixture is syrupy. Glaze the cookies using a pastry brush, the back of a spoon, or place the glaze into a piping bag and pipe onto the cookie. Allow the cookies to sit until the glaze is set.

Thursday, March 23, 2017

California Lemon Pound Cake Recipe

Citrus trees grow abundantly in California, and I'm always looking for new recipes which use the fruit from the orange and lemon trees in my yard. This is one of my favorites! My mother passed this recipe down to me. :)

TOTAL TIME: Prep: 15 min. Bake: 70 min. + cooling

1 cup butter, softened
1/2 cup shortening
3 cups sugar
5 large eggs
1 tablespoon grated lemon peel
1 tablespoon lemon extract
3 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1 cup milk

1/4 cup butter, softened
1-3/4 cups confectioners' sugar
2 tablespoons lemon juice
1 teaspoon grated lemon peel

In a large bowl, cream the butter, shortening and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in lemon peel and extract. Combine the flour, salt and baking powder; gradually add to creamed mixture alternately with milk. Beat just until combined.
Pour into a greased 10-in. fluted tube pan. Bake at 350° for 70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a small bowl, combine the frosting ingredients; beat until smooth. Spread over top of cake. Yield: 12-16 servings.

Tuesday, February 28, 2017

Miniature Cinnamon Roll Cheesecakes

 it is EXCELLENT! I was looking for something to make for an annual holiday party that requires no silverware/individual servings. I read all of the comments, saw how others were also interested in a smaller version so I wanted to share that I successfully made this recipe into 24 mini cheesecakes (metal pan). I followed your recipe exactly and just figured that it would be a matter of trial and error as I went along…


– I placed a mini paper liner, sprayed it as instructed (really helped) and put a loose 1/2 tablespoon of crust for each – had about a tablespoon left over, which I promptly ate 🙂
– I used a damper to flatten the bottom and it took less than 5 minutes. For those of you that bake tarts or mini crusts, a damper is invaluable – you will love it!
– I filled each half way and then swirled in approximately a 1/4 teaspoon of the cinnamon/sugar mix. I then topped off the remaining cheesecake mixture and swirled in another 1/4 teaspoon. It was a perfect amount – no cheesecake mixture was leftover.
– By the time I did all of this, my cinnamon/sugar mix had set, so I microwaved it for about 20 seconds to make it liquidy again. I did have a lot of the cinnamon/sugar mixture left over, I’d say about half.
– I baked it for 20 minutes – they were great, but next time I think that they’ll be fine at 18. They were still soft, but some crusty cinnamon/sugar edges. You really can’t go wrong. 🙂
– They were amazing on their own! A few didn’t make it to get topped with the frosting… Per my taste, this was the only thing that I changed from the original recipe – I only added one cup of the powdered sugar and after filling the tops, I had to add a little milk (about a tablespoon and a little more) to get it to a drizzle-like consistency.
We all love them and I will definitely be making them for the party in December. I will double everything except the cinnamon/sugar mixture. Thank you so much and I hope that my mini measurements are helpful for the holiday season.

Get the Recipe here >> Miniature Cinnamon Roll Cheesecakes @

Peanut Butter Molten Lava Cakes

I love this recipe! I have a hint for people that do not have powder stevia on hand. I put granulated stevia or which ever sweetener you have on hand in a
coffee grinder and grind for about 15-20 seconds. Just make sure to clean the residual coffee out of the grinder before you grind the sugar

Peanut Butter Molten Lava Cakes


    1/4 cup butter
    1/4 cup peanut butter
    2 tbsp coconut oil
    6 tbsp powdered Swerve Sweetener
    2 large eggs
    2 large egg yolks
    1/2 tsp vanilla extract
    6 tbsp almond flour
    Low Carb Chocolate Sauce

Read More >> Peanut Butter Molten Lava Cakes @