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(NO BAKE) Peanut Butter & Fudge Swirl Pie

Oh boy, do I have a good for y’all today. If you have read this blog for any amount of time then you know that my house is slightly okay fine majorly obsessed with peanut butter.

Although, now that I say that I have to admit that we *think* our youngest, he’s 10 months old, may be allergic to peanuts! He was eating his sister’s peanut butter cookie crumbs off the floor and he broke out in red bumps, hives, and a nasty rash around his mouth. I am hoping it was just a fluke because being allergic to peanuts in this family…… umm, that would be crazy 🙂 haha

This peanut butter chocolate cheesecake pie and also this chocolate peanut butter pie are other favorites. Same concept as this one. It’s no bake, loaded with peanut butter & chocolate and oh so yummy.

I whipped this up one night while my kids were eating their bedtime snacks. It really is SO easy. I promise. I prefer to let it sit in the fridge overnight which is why I made it at night and let it sit in the fridge until the next day.

  • 1 prepared Oreo pie crust (I use store-bought)
  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/4 cup creamy peanut butter
  • 2 cups Cool Whip
  • 1/4 cup hot fudge sauce, warmed

  1. Combine cream cheese, sugar, peanut butter, and Cool Whip in a large bowl and blend together with a hand-held blender until combined and creamy.
  2. Pour into the Oreo crust and smooth the top. Drizzle warmed hot fudge sauce over the peanut butter mixture and use a toothpick or wooden skewer to swirl the fudge into the peanut butter. Just gently skim the top, don't go down into the pie when swirling.
  3. Cover and let refrigerate for at least 4 hours. Can also refrigerate overnight (I prefer doing this).

For The Full Instructions, Please Visit The Full Recipes:

Perfectly Chocolate Chocolate Cheesecake Cake

Finally, I’m sharing a real chocolate cake recipe here on my blog. And it’s been more than a year since I published my Christmas Chocolate  Toffee Cake Recipe. In the meantime, there was Triple Chocolate Mousse Cake Minis, Reese’s Peanut Butter Christmas Trees, Homemade Almond Joy Candy Bars and so on. But not even one decadent chocolate cake for true chocolate lovers.

Whit this in mid, I was thinking what should I make, considering that the holiday season started. And chocolate cake was my first choice. But when it’s about chocolate cake, I usually use my favorite go-to recipe. And that is and Hershey’s “Perfectly Chocolate” Chocolate Cake.  At first, I used this simple and easy ONE BOWL CHOCOATE CAKE RECIPE for my OMG Chocolate Chocolate Cake. Then for Oreo Cheesecake Chocolate Cake,  decadent Nutella Chocolate Cake andTuxedo Cake. Also, I used it even for Chocolate Poke Cake and Hershey’s Smore’s Cupcakes.

  • For Chocolate Cheesecake:
  • 16 oz. cream cheese-softened at room temperature
  • ½ cup sugar
  • 3 eggs-slightly beaten with a fork
  • 1 tsp. vanilla
  • ¼ cup sour cream- room temperature
  • 5 oz. milk chocolate-melted
  • For Chocolate Cake:
  • 1 ½ cup sugar
  • 1 cup+ 2 Tbsp. all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 2 eggs
  • 2/3 cup milk
  • 1/3 cup vegetable oil
  • 1 ½ tsp. vanilla extract
  • 2/3 cup boiling water
  • Chocolate Frosting:
  • ½ cup unsalted butter-melted
  • 2/3 cup unsweetened cocoa powder
  • 3 cups powdered sugar
  • 1/3 cup milk (or more if needed)
  • 1 ½ tsp. vanilla extract
  • About 2 cups chocolate chips for garnish

  1. To make the cheesecake:
  2. Preheat the oven to 325 F. Spray 8.5 inch springform pan with cooking spray and line with parchment paper. Then wrap the springform pan in 2 layers of aluminum foil to make sure no water leaks in when you place it in water bath later.
  3. First, mix softened cream cheese, sugar and vanilla extract just to combine. Then, add slightly beaten eggs and mix on low speed just to combine, do not overmix it. Fold in sour cream. Finally, fold in melted chocolate. Pour in prepared springform pan and smooth the top.
  4. Place springform pan in larger roasting pan and filled with hot water halfway through. Bake 40-50 minutes until the edges has set and the center is just barely jiggly, but firm to touch.
  5. Lift springform pan from water bath and place it on the counter to cool at room temperature. Refrigerate for 4 hours or overnight.
  6. To make the Chocolate Cake:
  7. Preheat the oven to 350 F. Grease two 8.5 inch round cake pan, line the bottom with parchment paper, grease the paper an flour the pan.
  8. In a bowl stir together dry ingredients: sugar, flour, cocoa, baking powder, soda and salt. Add eggs, milk, vanilla and oil and mix on medium speed for two minutes. Pour in boiling water and mix just to combine.
  9. Divide the batter evenly between the pans and bake 20-25 minutes, until the toothpick inserted in the center comes out clean with a few moist crumbs attached. Cool the cake in the pans for 10-15 minutes, then invert on rack to cool completely.
  10. Chocolate Frosting:
  11. When the cakes are cooled, and the cheesecake has firmed, make the frosting.
  12. Stir together melted butter and cocoa powder. Add powdered sugar, milk and vanilla and mix until smooth. If the frosting is too thick add additional tablespoon of milk at the time, and if it’s to thin add powdered sugar to reach spreading consistency.
  13. To assemble the cake:
  14. First place one cake layer onto serving plate and spread thin layer of frosting.
  15. Remove the cheesecake from the fridge, remove the foil from springform pan, then remove the ring from springform pan. Run a thin metal spatula under the cheesecake to remove it from the bottom and transfer the cheesecake onto a serving plate (or simply invert he cheesecake onto cake layer and lift the bottom of the pan and peel off baking paper).
  16. Top cheesecake with thin layer of frosting, too.
  17. Place second chocolate cake layer. Spread remaining frosting on top and sides of the cake to cover completely.
  18. Finally, garnish the sides with chocolate chips. Store the cake in the fridge.

For The Full Instructions, Please Visit The Full Recipes:

Divine Vanilla Slice

Everyone raves about these little jewels. They are a hit at parties, and no one can just have one. This is a great recipe if you need to take a plate and have the time to prepare 2 days in advance.

  • 600 ml cream
  • 100 g Cottee's instant vanilla pudding mix
  • 200 g Lattice biscuits
  • 2 tbs custard powder
  • 1 tsp vanilla essence
  • Topping
  • 1 cup pure icing sugar sifted
  • 1 tsp butter melted
  • 1 tbs milk
  • 1/2 tsp vanilla essence
  • 1/2 cup desiccated coconut *to taste
  • Ads by Kiosked


  1. Place cream, instant pudding, custard powder and vanilla into the bowl of a food processor and process on medium speed until combined and thick, it must not fall from a spoon.
  2. Alternatively, place these ingredients into a bowl and use an electric hand mixer.
  3. With a wooden spoon, pile a good amount of cream mixture onto a biscuit.
  4. Place another biscuit on top and smooth down the sides, filling in the sides with more cream if there are hollows. Continue for the remaining biscuits.
  5. Topping: Sift icing sugar into a bowl.
  6. Add butter, milk and essence and mix together with a fork until a firm consistency is reached. Add a very small amount of extra milk, if required.
  7. Spread icing onto each slice, then dip into the coconut while it is still moist.
  8. If possible, store for 2 days in an airtight container in the fridge to allow the biscuits soften.

For The Full Instructions, Please Visit The Full Recipes:


This cheesecake combines two of my favorite things – banana flavor and cheesecake. It’s no secret that the hubs and I have a love of banana flavored dessert. And ever since I was a kid, I have loved cheesecake. So when I first discovered the banana cream cheesecake at The Cheesecake Factory, I knew I was in heaven. The only regret I have in regards to this cheesecake is that it has taken me so long to create it at home!

So let’s not waste any more time. You need to make this ASAP so to get started, we’ve got the crust. I like to use vanilla wafers in a lot of my crusts, rather than graham cracker crumbs, but it’d be an easy swap to use graham crackers too. I personally like that vanilla wafers are a little sweeter and have more flavor. It really compliments this particular cheesecake too.

For the cheesecake filling, we’ve got banana flavor from both fresh bananas and banana extract. I played around with just fresh bananas and just banana extract, but you really need both to get that smooth banana flavor that I love in the banana cream cheesecake. The fresh bananas give it that real banana flavor and the banana extract enhances the flavor and makes it even better!


  • 2 1/4 cups (302g) graham cracker crumbs
  • 10 tbsp (140g) salted butter, melted
  • 3 tbsp (39g) sugar


  • 24 ounces (678g) cream cheese, room temperature
  • 1 cup (207g) sugar
  • 3 tbsp (24g) all purpose flour
  • 1/4 cup (58g) sour cream, room temperature
  • 4 tsp banana extract
  • 1 cup (240ml) pureed banana (2 medium sized bananas)*
  • 3 large eggs, room temperature


  • 1 tsp powdered gelatin
  • 2 tbsp (30ml) milk
  • 2 egg yolks
  • 1/2 cup (120ml) heavy whipping cream
  • 2 tbsp (26g) sugar
  • 3/4 tsp vanilla extract
  • 1/4 tsp banana extract
  • 2/3 cup (160ml) heavy whipping cream, cold
  • 5 tbsp (36g) powdered sugar


  • 1/2 cup heavy whipping cream, cold
  • 1/4 cup powdered sugar
  • 1/2 tsp vanilla extract
  • Fresh sliced bananas

*I recommend using ripe, yellow bananas, not ones that have browned.

1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
3. Bake the crust for 10 minutes, then set aside to cool.
4. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside.

5. Reduce oven temperature to 300°F (148°C).
6. In a large bowl, beat the cream cheese, sugar and flour on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
7. Add the sour cream and banana extract and mix on low speed until well combined.
8. Add the pureed bananas and mix on low speed until combined.
9. Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
10. Pour the cheesecake batter into the crust.
11. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
12. Bake for 1 hour 30 minutes. The center should be set, but still jiggly.
13. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
14. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.

15. While the cheesecake finishes cooling, make the bavarian cream. In a small bowl, sprinkle the gelatin onto the milk and set aside.
16. In a medium bowl, whisk the egg yolks together and set aside.
17. Add the heavy cream, sugar, vanilla extract and banana extract to a large saucepan and heat over medium heat until warm.
18. Remove the cream mixture from heat and slowly pour the hot cream into the eggs to temper them.
19. Add the egg and cream mixture back into the saucepan and return to the heat. Continue cooking over medium heat until the mixture is thick enough to coat the back of a spoon, or reaches about 160°F. It should happen fairly quickly.
20. Add the gelatin mixture to the hot cream and stir until smooth.
21. Pour the custard into another bowl and set that bowl inside another bowl over ice. Allow to cool to room temperature.
22. While the custard cools, add the heavy whipping cream and powdered sugar to a large mixer bowl and whisk on high speed until stiff peaks form.
23. When the custard is ready, gently fold the whipped cream into the custard. Be sure it’s at least room temperature, so the whipped cream doesn’t wilt/melt.
24. Remove the water bath wrapping from the cheesecake, then spread the bavarian cream evenly over the top of the cheesecake. Refrigerate cheesecake until completely cool and firm, 5-6 hours.

25. When the cheesecake is cool and firm, remove it from the springform pan.
26. Add the heavy whipping cream, powdered sugar and vanilla extract for the whipped cream topping to a large mixer bowl and whisk on high speed until stiff peaks form.
27. Pipe swirls of whipped cream around the edge of the cheesecake, then serve with sliced bananas.

Cheesecake should be stored in the fridge. Best if eaten within 3-4 days.

For The Full Instructions, Please Visit The Full Recipes:


Have you ever heard of Amish Oatmeal Pie?  Evidently during the Civil War, pecans were in short supply in the South, making them very expensive. People would substitute oatmeal for the pecans, resulting in this delicious oatmeal pie that tastes similar to a pecan pie. I’ve only had pecan pie a handful of times in my life and I actually prefer this oatmeal pie over pecan pie. This recipe, however, doesn’t come from a Southern cookbook, but from my Amish cookbook. I’m sure both know how to make a good pie!

This sweet pie bakes up soft and gooey. Every bite brought a different food to mind. A bowl of oatmeal with brown sugar. A cinnamon roll. Oatmeal Cookies.  Pecan pie. Oatmeal is one of those versatile ingredients that is in so many comfort foods of ours. And this pie is one of my new favorites.

  • 3 large eggs beaten
  • 2/3 cup granulated sugar
  • 1 cup brown sugar
  • 2 tablespoons butter softened
  • 2/3 cup old fashioned rolled oats
  • 2/3 cup milk
  • 1 teaspoon vanilla extract
  • 1 single unbaked pie shell
  • Ice cream optional


  1. In a medium bowl, combine the first 7 ingredients and mix well.
  2. Pour into an unbaked pie shell.
  3. Bake at 350 degrees for 55-60 minutes or until the pie is cooked through.
  4. Serve warm with ice cream.

For The Full Instructions, Please Visit The Full Recipes:


I love simplifying recipes. As a mom of four with number five arriving within the next month simple is key. I love my Magic Cookie Bars and I consider them a fairly easy recipe but the prep for those is about 25 minutes when you consider having to cook the sweetened condensed milk. And then that’s an additional pot to wash. I wanted a simpler version for when I don’t already have a batch of condensed milk ready to go in the fridge.

These magic keto cookies are so easy and flavorful. The taste exactly like Magic Cookie Bars without the crust. They are going to be my new go-to dessert to hide in the back of my fridge where my kids can’t find them.

  • 2 tbsp coconut cream ***
  • 2 tbsp butter
  • 1/4 cup Trim Healthy Mama Gentle Sweet or my sweetener
  • 2 egg yolks
  • 1/2 cup sugar-free chocolate chips
  • 1/2 cup walnuts (or other nuts of your choice)
  • 1/2 cup unsweetened flaked coconut

  1. Preheat oven to 350.
  2. Stir together the butter and coconut cream until smooth. Add the sweetener and egg yolks. Mix well. Add the rest of the ingredients. Scoop onto a parchment lined baking sheet to form 12 cookies. Press down to flatten the tops.
  3. Bake for 20 minutes or until golden.

Recipe Notes;
*** You can buy small cans of coconut cream or refrigerate a can of full-fat coconut milk until it separates. For this recipe, you need the solid part of the coconut milk.

For The Full Instructions, Please Visit The Full Recipes:

Lemon-Blueberry Bars

Bake up Lemon-Blueberry Bars for a moist, fruity treat. Our Lemon-Blueberry Bars join yellow cake and cream cheese with lemon zest and fresh blueberries.

What You Need;
  • 1/2 cup butter
  • 1 pkg. (2-layer size) yellow cake mix
  • 2 eggs, divided
  • 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 1/2 cup sugar
  • 1 Tbsp. zest and 3 Tbsp. juice from 1 lemon
  • 2-1/2 cups fresh blueberries

Make It:
  1. Heat oven to 350ºF.
  2. Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Microwave butter in large microwaveable bowl on HIGH 1 to 1-1/2 min. or until melted. Add dry cake mix and 1 egg; beat with mixer until blended. Press 2/3 of the dough onto bottom of prepared pan.
  3. Beat cream cheese and sugar with mixer until blended. Add remaining egg, zest and juice; mix well. Pour over crust; top with berries. Pinch small pieces of the remaining dough between your fingers; press lightly into cream cheese layer.
  4. Bake 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool completely. Use foil handles to lift dessert from pan before cutting into bars.

For The Full Instructions, Please Visit The Full Recipes:


Do you have lemon-lovers in your house? I do.  Several of them. These bite-sized, lemony little tartlets are sweet and tart and most wonderful! Even kids like to bake a batch of Lemon Tartlets.

 There are affiliate links in this post. That means if you buy something from that link, I will earn a small commission, but it won’t cost you anything additional.

Tart Shells;

  • 1/2 cup butter, softened
  • 1/3 cup sugar
  • 1 egg white
  • 1 1/4 cups flour


  • 2 eggs
  • 1/3 cup sugar
  • 1 Tbs. butter melted & cooled
  • 2 tsp. lemon zest
  • 3 Tbs. lemon juice
  • Powdered sugar


  1. Preheat oven to 325. Spray 2 mini muffin pans (or pan with 24 cups) with PAM. In mixer bowl, beat butter and sugar until light and fluffy. Add egg white; blend well. Add flour; mix just until well blended. Divide into 24 pieces and drop into muffin cups. Press into tart shells.
  2. For filling, lightly whisk eggs. Whisk in sugar and butter, lemon zest and juice. Mix well. Pour filling evenly into tart shells.
  3. Bake 20-22 minutes or until edges are light golden brown. Remove pan to cooling rack for 5 mins. Remove from pan and cool completely. Store tightly covered in refrigerator. Sprinkle with powdered sugar before serving.

For The Full Instructions, Please Visit The Full Recipes:

Ina's Blobbs

One of the highlights of my book tour was meeting Chicago’s “Breakfast Queen” Ina Pinkney, a remarkable woman, restaurateur and cookbook author who is a true inspiration. Ina owned several popular eateries over the span of her career and has a fascinating personal story — there was even a documentary made about her. We did an event together at Read It And Eat, a charming culinary book store in the heart of Chicago’s Lincoln Park neighborhood. I was so enamored with Ina that as soon as I got home, I started making recipes from her cookbook and memoir, Ina’s Kitchen.

  • 1 stick (1/2 cup) unsalted butter
  • 8 oz semi-sweet chocolate, chopped (see note)
  • 3 oz unsweetened chocolate, chopped
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1-1/4 cup sugar
  • 2 teaspoons vanilla extract
  • 12 oz chocolate chips (semi-sweet or milk chocolate both work well)
  • 1-1/4 cups pecans, coarsely chopped
  • 1 heaping cup walnuts, coarsely chopped

  1. Line two baking sheets with parchment paper.
  2. Place the butter in a medium microwave-safe bowl and heat in the microwave until melted, about 1 minute. Add the chopped chocolate and stir to combine. Heat the melted butter and chocolate in the microwave for 20-second intervals, stirring between each bout of heat, until almost melted. Stir, allowing the residual heat in the bowl to melt the chocolate completely. (Alternatively, the butter and chocolate can be melted together slowly in a double boiler on the stovetop.) Set aside and cool to room temperature.
  3. In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
  4. In the bowl of a stand mixer fitted with the whisk attachment (or a hand mixer), beat the eggs on medium speed until light, creamy, and foamy, about 90 seconds.
  5. Add the sugar and continue whipping on medium speed until very light and creamy, about 90 seconds more. Add the vanilla and beat again quickly to combine.
  6. Change the whisk attachment to the paddle attachment on the mixer (if using a hand mixer, leave the beaters). Gradually add the melted chocolate mixture, mixing on medium speed to combine.
  7. Add the flour mixture and mix on low speed until incorporated, scraping the sides and bottom of the bowl as necessary.
  8. Add the chocolate chips and nuts and mix in on low speed. Finish by hand to be sure it's all evenly combined, especially at the bottom.
  9. Use a 2-inch ice cream scoop to scoop the batter, packing the mixture in and scraping off any excess. Place the mounds of batter onto the prepared baking sheets about 2 inches apart. Refrigerate for at least 30 minutes. (Leave the remaining batter at room temperature on the countertop or scoop and chill on a separate lined baking sheet.)
  10. Position the racks in the upper and lower thirds of the oven, and preheat the oven to 350°F.
  11. Bake the chilled blobbs for 15 to 17 minutes, rotating the pans from top to bottom and front to back half through the baking time. Let cool on the baking sheet for a few minutes, then use a spatula to transfer to a cooling rack. Repeat with the remaining batter, or freeze the unbaked blobbs and bake them frozen another time.

Note: Since one of my kids does not like nuts, I experimented with a few nut-free versions and found that you can leave the nuts out, but it's best to replace them with something else, like more chocolate chips or peanut butter chips. Since blobbs are made with very little flour, the uncooked mixture is more like brownie batter than cookie dough and you need all those add-ins to thicken the batter, otherwise the blobbs won't hold their mounded shape in the oven.

For The Full Instructions, Please Visit The Full Recipes:

Italian Lemon Pound Cake

Italian Lemon Pound Cake is the only lemon cake recipe you will ever need!  You are going to love the super moist texture and the rich citrus flavor.

The Italian Lemon Pound Cake is sure to have you hooked after just one bite. It really is that good! Every time I take this cake to a party it is always a huge hit.

Have you ever bit into a lemon dessert and instantly pucker up because the lemon flavor is so overpowering? You don’t need to worry about that with this recipe.  It has the perfect balance between sweet and tart, so it is pucker free.

If you have a chance, try making the cake the day before you are going to serve it, because It tastes even better the next day!

Serve this Italian Lemon Pound Cake at a baby or wedding shower or enjoy it while sitting on the back porch on a quiet summer evening.

Italian Lemon Pound Cake


  • 3 cups all-purpose  flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups sugar
  • 3 eggs
  • 1/2 cup buttermilk
  • 1/2 cup of sour cream
  • 4 tablespoons lemon juice
  • 1 tsp. of fresh ginger, minced
  • Zest of 2 lemons ( about 2 tbsps.)
  • 1 teaspoon of vanilla


  1. Pre-heat oven to 325 degrees
  2. Sift flour, baking powder, and salt and set aside. In another bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Mix in the sour cream, lemon juice, vanilla, ginger, and lemon zest.
  3. Mix half of the flour mixture into the butter mixture. Mix in the buttermilk and then add in the remaining flour mixture. Mix just until the flour disappears. Pour the cake batter into a bundt pan that has been generously sprayed with baking spray.
  4. Bake for 70 to 80 minutes or until a knife inserted in the center of the cake comes out clean.  Remove the cake from the oven and allow to cool for 5 minutes. Turn the cake over on a cake platter. Spread  the lemon glaze over the warm cake so that the glaze can soak into the cake. Let the cake cool completely and drizzle the lemon cream cheese frosting over the cake.

For The Full Instructions, Please Visit The Full Recipes:

3 Egg Sponge Cake

  • 1 tablespoon butter
  • 1/2 cup milk
  • 3 eggs, separated
  • 1/2 cup sugar
  • 1 1/2 teaspoon cream of tartar
  • 1 pinch salt
  • 1 cup flour, sifted
  • 1 teaspoon baking soda


  1. Preheat the oven to 375 degrees F. Line an 8-inch sponge cake pan with parchment paper.
  2. Combine the butter and milk together in a saucepan over medium heat. Cook, stirring, until the butter melts. Remove from the heat and set aside.
  3. In a mixing bowl, add the egg whites and beat with an electric mixer until stiff peaks form. Add the yolks and continue to beat. With the mixer running, slowly pour in the sugar and mix until incorporated. Fold in the cream of tartar, salt, and flour.
  4. Add the baking soda to the milk mixture and stir well then fold into the batter. Pour the batter into the prepared pan. Place in the oven and bake at 375 degrees F for 30 minutes or until the cake springs back when touched.
  5. Remove from the oven and let cool for 5 minutes in the pan then turn out onto a cooling rack.

For The Full Instructions, Please Visit The Full Recipes:


I know, in the past I’ve knocked the so-called “America’s favorite cookie” and I still haven’t changed my mind about not liking them. I just can’t get over the memory of feeling like I was eating burnt cardboard with frosting in the center. Also, they aren’t exactly health food so I figure if it’s not something I’d enjoy eating, what’s the point?

Oreos, jojos, whatever they’re called, I’m personally just not a huge fan. Now, when you use them as an ingredient in something like, say, brownie cheesecake layer cookie bars!, it’s a whole different story. Yeah, that I can do, Yum! They don’t sell jojos in Chile, obviously, but my wonderful aunt brought me a box of them from the States to play with. I love knowing that they are made with all organic ingredients even if you won’t find me binging on them in a closet. Plus, this s a recipe idea that I’ve wanted to try for a while, so I had to use them.

  • 1 cup butter (2 sticks) plus 2 tablespoons
  • 2 cups sugar
  • 2 eggs
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2/3 cup cocoa powder
  • 3 cups all purpose flour
  • 8 oz cream cheese, softened
  • 1/4 cup sugar
  • 1 egg
  • 1 tablespoon sour cream
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 30 - 40 chocolate cream filled sandwich cookies (I used jojos)

  1. Pre-heat oven to 350 degrees F (180 C) and grease a 13x9 inch glass pan. Cream butter and sugar together in the bowl of stand mixer fitted with beater. Scrape sides of bowl, then add eggs and mix until combined. Add vanilla, soda, and salt, and cocoa until mixed well, then add flour one cup at a time and beat after each addition.
  2. Scrape out mixer bowl into a medium bowl and save mixer bowl for making cheesecake layer. (Yay, for les dishes to wash) Divide dough in half and press one half into prepared pan. Bake for 8 - 10 minutes until top starts to darken and looks somewhat dry; remove from oven and cool while you make cheesecake filling.
  3. Beat cream cheese in mixing bowl with whisk attachment until completely smooth and lump free, scrape bottom of bowl and mix longer to be sure it's all smooth. Add sugar and mix until creamed, then beat in egg. Add vanilla, cream, and salt; mix until combined.
  4. Lay Jojos (or oreos if you must) in a single layer on top of the cooled cookie layer. (You can leave a few small gaps in between any odd corners.) Pour filling over cookie layer and crumble remaining half of chocolate dough over top. Bake for 20 - 25 minutes until the center of bars is lightly browned on top. Remove and cool for about 30 minutes then place pan in fridge and chill for at least 3 hours before serving. Cut into squares and serve chilled.

For The Full Instructions, Please Visit The Full Recipes:


I found this Old Fashioned Carrot Cake recipe in one of my favorite Vintage Cookbooks. The cookbook is the Farm Journal’s Country Cookbook.

Originally printed in 1959 the copy I purchased is the revised version from 1972. The preface says this Silver Jubilee version includes some of the best recipes published in the Farm Journal since 1947.

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The first time I flipped through the recipes I immediately fell in love.

Reading this passage from the front flap makes me think that even today with all the advances we have woman are very much the same and  are still striving to feed their families well.

  • 3 cups powdered sugar
  • 8 ounces cream cheese, softened
  • 1 stick butter, softened
  • 2 teaspoons  pure vanilla extract (I used my homemade vanilla extract)
  • 1/4 cup walnuts, chopped (optional)

  1. Beat the cream cheese and butter together until smooth.
  2. Add vanilla extract and beat for one minute on high.
  3. Add powdered sugar one cup at a time.
  4. Beat until smooth and creamy.
  5. Frost Cake and sprinkle walnuts over the top.

For The Full Instructions, Please Visit The Full Recipes:


I promised that I would tell you all about how I went crazy with chocolate chip cookie dough. Now is that time. This cheesecake kicks off a series of three different chocolate chip cookie dough recipes. Chocolate Chip Cookie Dough Week, if you will.

This Chocolate Chip Cookie Dough Cheesecake has been on my recipe To Do list for ages.  I wanted to stuff a cheesecake with chocolate chip cookie dough and see what happened. Plain and simple.

I felt pretty confident that it was going to work out swimmingly, but I still needed to actually execute the idea. I’m happy to report my delectable findings today.

I’ve tweaked my favorite cheesecake recipe to a place where it’s perfect and I know longer want to adjust it at all. It’s tried-and-true, and no-fail. Sure, it cracks every time, but that’s my fault, not the cheesecake’s.

And there’s an easy fix to that: hide it. Whipped cream, chocolate ganache, a fruit compote. Pick your poison, but if you care about a flawless cheesecake top, just hide it.  That’s my philosophy.

  • For cookie dough:
  • 1/3 c. butter softened
  • 1/3 c. packed brown sugar
  • 3 tbsp. sugar
  • 1/2 c. flour
  • 1/3 c. powdered sugar
  • 1/3 c. mini semi-sweet chocolate chips
  • For crust:
  • 1 - 15 oz. package chocolate cream-filled Oreos
  • 2 tbsp. sugar
  • 4 tbsp. unsalted butter melted
  • For filling:
  • 3 - 8 oz. packages reduced fat cream cheese softened
  • 1 c. sugar
  • 3 eggs at room temperature
  • 2 tsp. vanilla
  • For topping:
  • 1 jar chocolate fudge ice cream topping
  • 1/4 c. mini semi-sweet chocolate chips

  1. For cookie dough:
  2. In a large mixing bowl, combine butter, brown sugar, sugar, flour, and powdered sugar, and beat until well-combined.
  3. Fold in chocolate chips.
  4. Scoop the dough into 1-inch balls and place them on a lightly greased baking sheet.
  5. Refrigerate for 2-3 hours.
  6. For crust:
  7. Pulse the cookies in a food processor until they are very fine crumbs.
  8. In a large bowl, combine cookie crumbs, sugar, and melted butter.
  9. Press into the bottom of a lightly greased 9-inch springform pan.
  10. For filling:
  11. In a large mixing bowl, combine cream cheese and sugar, beating until smooth.
  12. Add eggs, one at a time, beating well after each addition.
  13. Beat in vanilla.
  14. Pour filling evenly over crust.
  15. Scatter the cookie dough balls evenly over the filling, and carefully press them into the cheesecake filling, adjusting the filling so that the cookie dough balls are completely covered. You can also gently rap the pan on the counter to shift the dough balls around.
  16. Bake at 325 degrees for 50-60 minutes, or until the center is still slightly jiggly, but almost set.
  17. Allow to cool completely on a wire rack.
  18. Remove cheesecake from springform pan to a serving plate.
  19. For topping:
  20. Microwave the fudge topping for 45-60 seconds, or until melted and smooth.
  21. Pour over the cheesecake.
  22. Sprinkle with chocolate chips. Cut and serve. Enjoy!

For The Full Instructions, See Full Recipes:


These bars are made with a Nilla Wafer cookie crust (but you could use graham crackers if you prefer). The whole dessert is no bake, all the way down to the crust. Which means you don’t have to heat up your oven at all for this one, but you still get a delicious dessert. Perfect for those hot summer days!

This dessert is really no hassle, and made in only about 15 minutes or less. The only hard part is waiting 3-4 hours while it all chills and sets in the fridge!

After the crust, you’ll make a homemade cheesecake filling. Its only 3 ingredients, so you’ll need cream cheese, sugar, and whipped cream. Top that with an instant pudding mix from the store. You’ll only mix it with 1.25 cups of milk instead of the 2 cups as called for on the box to make sure the pudding is nice and thick and sliceable. I also fold in some whipped cream to make the pudding layer extra creamy.

Banana Cream Squares

It’s all topped with the remaining cool whip and then placed in the fridge to chill. Only a couple hours later and you’ll have one of your new favorite desserts!

You can sprinkle some crumbled cookie on top, or a slice of banana when you’re ready to serve it all up. (If you add the banana before it’ll turn brown, and the cookies won’t stay crispy).

  • For the Cookie Crust:
  • 3 cups Nilla Wafers
  • 4 TBS butter (melted)
  • For the Cheesecake Layer:
  • 8 oz cream cheese (softened)
  • 1/2 cup white sugar
  • 1 cup Cool Whip
  • For the Pudding Layer:
  • 3.4 oz instant banana pudding
  • 1 1/4 cup whole milk
  • 1/2 cup Cool Whip
  • For the Cool Whip Layer:
  • 1 1/2 cups Cool Whip (remaining from an 8oz container)

For the Cookie Crust;
Grind up Vanilla Wafer Cookies in a blender, until a fine crumb is reached.
Mix crushed cookies and melted butter in a small bowl.
Pour into the bottom of an 8x8 or 9x9 pan, lined with foil, for easier cutting and clean up.
Place in the fridge for 10 minutes.

For the Cheesecake Layer;
Beat cream cheese until smooth.
Add in sugar and beat for 2-3 minutes until smooth and creamy.
Fold in the cool whip.
Spread layer evenly over the top of the cookie crust.

For the Pudding Layer;
Add pudding mix to a large bowl, and pour in milk.
Whisk for about 2 minutes until pudding starts to thicken.
Fold in 1/2 cup of Cool Whip
Pour pudding over the cheesecake layer and smooth top.

For the Cool Whip Layer;
Carefully spread remaining Cool Whip over the top and spread till smooth.
Place in the fridge for about 3 hours before serving.
Carefully lift edges of foil to remove the whole dessert, before slicing to make easier removal. Enjoy!

For The Full Instructions, See Full Recipes:


I’ve decided that no-bake treats – such as these brownie bites and my peanut butter bites – are going to be my new jam. They are A-Mazing! While I love my baked treats as much as the next girl, when you’re a busy mom no-bake treats are a lifesaver. And I have tons of ideas for different energy bite flavors so just get ready!

Not only are these super fast and easy, but they will satisfy the fiercest of chocolate cravings and are perfect for snacks, desserts, lunchboxes, or anytime your kids say they’re hungry – even if they just had a snack and dinner is almost ready. Kids -at least mine anyways- are ALWAYS hungry and these are perfect to keep around the house for them (and mom!) to munch on. Plus, they are full of fat and protein and low in sugar (approx. 4.6 net carbs per bite) so they will keep your kiddos full for longer, hopefully until dinner.

  • 1 Cup Whole Walnuts
  • ⅛ tsp. Sea Salt
  • ¼ Cup Cocoa Powder
  • ½ Cup Almond or Peanut Butter
  • ¼ C Swerve* (or granulated sweetener of choice)
  • 2 Tbsp. Coconut Flour, or as needed
  • ¼ Cup Enjoy Life Dark Chocolate Chips (or chocolate chips of choice)
  • ½ tsp. Pure Vanilla

  1. In the bowl of a food processor add the walnuts and sea salt. Process until walnuts are finely ground.
  2. Add the cocoa powder, nut butter, vanilla, and Swerve (or sweetener of choice) and process until well combined and batter starts coming together.
  3. Depending on the thickness of your nut butter you may need to add coconut flour to help bind everything together. If so, add the coconut flour 1 Tbsp. at a time, and process until well combined, until you achieve the right consistency. (if you add too much flour, just add in a splash of non-dairy milk)
  4. Pulse in the chocolate chips.
  5. Line a baking sheet with parchment paper.
  6. Roll the dough between the palms of your hand to form small balls and place on the parchment paper.
  7. Place the baking sheet in the freezer for 10-20 minutes or until firm.
  8. Store in a sealed baggie or container in the refrigerator.

For The Full Instructions, See Full Recipes:

5-Layer Billionaire Bars Dessert Recipe

These Billionaire Bars need to happen ASAP! Like legit, you need to go make them right now, they are THAT good!

You might have noticed it’s been a little quiet around here the last few days. I’ve only posted about What to Do in Napa since I shared my Mocha Nut Coffee Cake last Thursday, which you regulars know is a little unlike me. Usually, I try to give you guys a new post each day, but sometimes life happens, right? My absence has been for a few reasons:

A large client project that wasn’t blog related.

Family time – I hadn’t seen my inlaws since New Year’s Day and I hadn’t seen my mother in over a month.

Morning Star was released, and yes, Matt and I already finished it!
I’m trying not to work 14 hour days anymore.
I’ve been in a bit of a funk.

  • Shortbread:
  • 3 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1/2 cup corn starch
  • 1 1/2 cups (3 sticks) unsalted butter softened
  • 1 teaspoon salt
  • Brownies:
  • Fudge Brownie Box Mix
  • Additional ingredients required on back of box
  • Caramel:
  • 10 oz. chewy caramels
  • 3 tablespoon heavy cream
  • Chocolate:
  • 1 cup 60% bittersweet chocolate chips
  • 2 tablespoon unsalted butter
  • Peanut Butter Frosting:
  • 1/2 batch Peanut Butter Frosting
  • Topping:
  • Chocolate sprinkles

  1. Preheat oven to 350 degrees F.
  2. Line a 9 x 13-inch baking dish with aluminum foil and set aside.
  3. Shortbread:
  4. In a stand mixer fitted with a paddle attachment, cream together the butter and sugar, add in remaining ingredients and beating slowly at first then increasing to medium-high speed for 3 to 4 minutes until dough pulls away from the sides of the mixing bowl and is no longer crumbly.
  5. Press dough evenly into the prepared baking dish and set aside.
  6. Brownies:
  7. Mix brownie ingredients together according to package instructions and pour over the shortbread dough, spreading out evenly. Bake for 30 to 35 minutes.
  8. Caramel:
  9. When the cookie/brownie is about 10 minutes from being done, add the caramels and the heavy cream to a small saucepan and melt over medium heat, stirring constantly until candies are completely melted.
  10. Remove the cookie/brownie from the oven when ready and pour the caramel sauce evenly over the brownie layer. Chill in the fridge for 1 to 2 hours until caramel is stiff to the touch.
  11. Chocolate:
  12. Once caramel layer has set, add chocolate chips and butter to a microwave-safe bowl and microwave for 30-second intervals until melted, stirring between each one. It usually takes 1 minute. Quickly pour over the caramel and use the back of a spoon to spread out in an even layer. Because the caramel is cold the chocolate will stiffen fast, so your need to work fast here.
  13. Peanut Butter Frosting:
  14. Make a half batch of my Best Peanut Butter Buttercream and evenly spread it out over the top of the hardened chocolate layer. Sprinkle with chocolate sprinkles.
  15. Gently lift the bars out of the pan by gripping the aluminum foil, I recommend picking one side of the bars to lift up while sliding the baking dish in the opposite direction so your bars are always close to the counter.
  16. Use a sharp knife to cut into squares for serving.

For The Full Instructions, See Full Recipes:

Oh My God, What a Great Dessert!

Oh my... this is 4 layers of goodness. The bottom layer is nutty, crunchy and tastes like a shortbread. The second layer has a hint of tanginess from the cream cheese but is also a bit sweet. The sliced bananas are soft and creamy. The butterscotch pudding adds a lovely sweet, butter flavor. The whipped topping is light and fluffy. When all combined, you really do have a great dessert!


  • 2 c all-purpose flour
  • 1 c chopped pecans
  • 1 c melted margarine or butter
  • 8 oz package of cream cheese
  • 1 c powdered sugar
  • 1 container Cool Whip (12 oz.), divided in half
  • 3 bananas, sliced, tossed in lemon juice
  • 2 small packages butter pecan or butterscotch instant pudding, 3.4 oz each
  • 3 c milk
  • 1/2 c chopped pecans (addional, optional)

How to Make Oh My God, What a Great Dessert!;

  1. Crust layer baking in the oven.
  2. 1st Layer:
  3. Preheat oven to 350 degrees. Mix 2 cups flour, 1 cup chopped pecans & 1 cup melted margarine. Press into the bottom of 9 X 13 pan. Bake for 15 minutes. Cool completely.
  4.  Cream cheese layer on top of crust.
  5. 2nd Layer:
  6. Mix the cream cheese, powdered sugar, and 6 oz Cool Whip. Spread on top of the cooled crust.
  7.  Sliced bananas on aa cutting board.
  8. 3rd Layer:
  9. Lay the sliced bananas on top of the previous layer.
  10.  Butterscotch pudding in a bowl.
  11. 4th Layer:
  12. Mix the pudding with 3 cups of milk. Beat until thick and spread on top of the bananas.
  13.  Cool Whip spread on top and sprinkled with nuts.
  14. 5th Layer:
  15. Use the rest of the Cool Whip to spread over the pudding and sprinkle top with pecans (if desired). Chill overnight. Delicious!

For The Full Instructions, See Full Recipes:

Andes Mint Mini Cheesecakes

There is a special place in my heart for cheesecake.  These little Andes mint cheesecakes are packed full of decadent flavor.  Everything you always wanted in a mini.  They are perfect balance between your sweet tooth and your workout!

Besides that minis are calorie free.  LOL!  Well at least they are portion controlled!

  • Pam nonstick baking spray
  • 1 1/4 cup chocolate graham cracker crumbs
  • 2 tablespoons sugar
  • 4 tablespoons butter melted
  • 2 (8 ounce) boxes of cream cheese softened
  • 1/4 cup plus 2 tablespoons sugar
  • 1 egg
  • 1 teaspoon mint extract
  • 4 drops green food coloring
  • 1 1/4 cups chocolate chips
  • 15 Andes mints coarsely chopped.

  1. Preaheat oven to 325 degrees and spray mini cheesecake pan with Pam.
  2. Combine graham crackers, 2 tablespoons sugar and butter. Divide in the mini cheesecake pan evenly. Press down gently with a spoon.
  3. In a stand mixer blend cream cheese and 1/4 cup plus 2 tablespoons sugar until smooth and creamy. Add the egg, mint extract and food coloring: mix just until incorporated on low. Spoon cream cheese mixture over the chocolate graham crackers; dividing evenly.
  4. Bake for 25-30 minutes.
  5. Remove from oven and chill for several hours or overnight before removing from pan.
  6. Melt chocolate chips in microwave according to manufacturers instructions. Top each mini cheesecake with a heaping tablespoon of chocolate and a few pieces of Andes mints.

For The Full Instructions, See Full Recipes:

S’mores Cookies

We’re going crazy for cookies at our house lately. I mentioned yesterday that with these long summer days we like to bake cookies! I mean, what could make a day better besides a delicious S’mores Cookie?

Trust me, these cookies are a MUST MAKE! That’s how exited I am about these S’mores Cookies, I am shouting at everyone to make them 🙂 They are so thick, soft, and are loaded with all your s’mores favorites; graham crackers, hershey chocolate, and marshmallow bits.

These. Are. So. Good! Please make them

For visual purposes here are the MARSHMALLOW BITS and the HERSHEY MINI KISSES CHOCOLATE CHIPS {link & picture below}. If you can’t find the Hershey Kiss milk chocolate chips just use regular milk chocolate chips. You want the milk chocolate so that it replicates the flavor of the sweet chocolate in a classic s’more.

  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/3 cups flour
  • 3/4 cup graham cracker crumbs
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup Hershey Mini Kiss Milk Chocolate Chips (or regular milk chocolate chips)
  • 1 cup Jet Puffed Mallow Bits

  1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or use a silpat liner.
  2. In the bowl of a stand mixer cream together butter, brown sugar, and sugar until it is light and fluffy, about 2 minutes. Add in the egg and vanilla and mix until incorporated.
  3. In a separate small mixing bowl, add the graham cracker crumbs, flour, baking powder, and salt and whisk together. Slowly add the dry ingredients to the wet and mix on low until it is combined.
  4. Fold in the chocolate chips and marshmallow bits. Scoop a heaping tablespoon of dough onto the cookie sheet. Bake for 9-11 minutes.
  5. Cookies will not spread much but the edges will be a light golden brown and the middle should still look a bit underdone.

For The Full Instructions, See Full Recipes:


This Chocolate Chip Cookie Blondie Skillet Sundae For Two is the perfect dessert to whip up when you want something sweet but don’t want to make a huge batch!  A thick and chewy chocolate chip cookie baked in a mini skillet topped with ice cream and a rich chocolate sauce will cure any sweet tooth!

Why have I never tried small batch baking before?  This is a game changer, guys.  Loyal readers may have noticed that I don’t have very many baked goods on the blog. It’s not that I don’t enjoy baking, I do. Of course I go into a baking frenzy at Christmastime, and make all kinds of cookies. But with only me and Mr. Briar in the house, it always seems ridiculous to make a huge batch of cookies or some other dessert because chances are we will end up eating all way too many of them and then cry the next time we get on the scale.

  • For the Chocolate Chip Blondie
  • 2 tablespoons unsalted butter, melted and slightly cooled
  • 1 large egg yolk
  • ¼ cup packed brown sugar
  • ¼ teaspoon vanilla extract
  • ¼ cup all-purpose flour
  • ⅛ teaspoon baking powder
  • pinch salt ⅓ cup semisweet chocolate chips
  • For the Fudge Sauce
  • 1 Tablespoon unsalted butter
  • 1 and ½ tablespoons heavy (whipping) cream, divided (I used half and half and it worked fine)
  • 1 Tablespoon granulated sugar
  • ¼ teaspoon vanilla extract
  • 3 tablespoons chopped semisweet chocolate ( I used chocolate chips)
  • pinch salt
  • 1 large scoop ice cream of choice (for serving)

  1. Preheat oven to 350
  2. To make Chocolate Chip Blondie
  3. In a medium bowl, whisk the melted butter, egg yolk, brown sugar, and vanilla until well combined.
  4. Stir in the flour, baking powder, and salt. Fold in the chocolate chips. Spread the batter into the a six inch cast iron skillet.
  5. Bake for 17-21 minutes, until the top loses its shiny, undercooked look.
  6. Cool for at least 5 minutes, until skillet can be safely handled.
  7. To make the Fudge Sauce
  8. In a 1 quart sauce pan over medium heat, combine the butter, 1 tablespoon of heavy cream, the granulated sugar and vanilla. Stir until the butter is melted and the mixture begins to simmer.
  9. Reduce heat to medium-low and add the chocolate and salt. Whisk until the chocolate is completely melted and the mixture is smooth.
  10. Add the remaining ½ tablespoon of heavy cream, half a teaspoon at a time, until the sauce reaches the desired consistency. Remove from heat.

To Serve;
Put a large scoop of ice cream on top of the cookie blondie and pour warm fudge sauce ove

For The Full Instructions, See Full Recipes:

The Best Ultimate Chocolate Chip Cookies

Once upon a time, a long time ago, there was a girl.

This girl had an aversion to sandals, loved wearing colorful eye shadow and dressed like Penelope Garcia meets a ballerina on the regular.

This girl taught herself everything she needed to know about cooking and baking. In fact, she knew how to sear the perfect chicken breast, season things expertly… even roast a Thanksgiving turkey to golden perfection.

But there was one thing she couldn’t do. Okay, two. Okay, three. One: she could not touch her tongue to her elbow to save her life. But I suppose that’s almost entirely irrelevant because I don’t think there’s ever been a situation in the history of the world where someone’s life depended on whether or not their tongue could touch their elbow, and if there was an incident like this I absolutely need to know about it, but I digress. Two: she could not bake a potato for crap. Every potato that emerged from her oven and/or microwave was as hard as a, well, potato. Her family would chisel into the practically-raw root vegetable with no less than a pound of salt and butter on it to mask the fact that they were practically eating undone potato and then gently say, “it’s good! Just a little underdone” as they crunched into the brown blob.

  • ¾ cup butter, softened to room temperature
  • 1 cup brown sugar
  • ½ cup white sugar
  • 1 egg + 1 egg yolk
  • 1 Tbsp vanilla extract
  • 1 tsp instant espresso powder
  • 1 tsp baking soda
  • 2 tsp cornstarch
  • ½ tsp salt
  • 2 cups all-purpose flour
  • ¾ cup semi-sweet chocolate chips (splurge for the good stuff - I like Guittard)
  • ½ cup dark chocolate chips

  1. In a large bowl of a stand mixer, cream together the butter, brown sugar and sugar with a paddle attachment until creamy, about 1 minute. Add in the egg and egg yolk, plus the vanilla and beat to combine. Add in the espresso powder, soda, cornstarch, salt and flour and beat until a soft dough forms. Fold in the chocolate chips.
  2. Chill the mixture covered in the fridge for at LEAST 2 hours, up to 3 days long. Chilling is mandatory and prevents spreading the cookie dough.
  3. Preheat oven to 350 degrees F. Line 2 baking sheets with silicone liners or parchment paper. Drop rounded Tablespoonfuls of dough onto the baking sheets about 2" apart. I used a 2-ounce cookie scoop, but if you don't have one, simply use a ¼ cup measuring cup and stack the cookie dough higher rather than wider so when it spreads, it stays puffy in the middle.
  4. Bake for approx. 9-12 minutes, rotating pans halfway through baking time to ensure even cooking. Cookies may appear slightly soft in the center - they will continue to cook as they cool. Do not over-bake! Cool completely on the cookie sheets before serving.

For The Full Instructions, See Full Recipes:


When we think of Spring, we think of Carrot Cake.  There are a lot of spring birthdays in our family and our mom loved Cream Cheese Frosting so there were a lot of Carrot Cake Birthday Cakes in our childhood. We decided to take those classic flavors of carrots, cinnamon and cream cheese and turn them into a cookie … hello Carrot Cake Cookies with Cream Cheese Frosting!  You are delicious!  We think this cookie tastes just like Carrot Cake and it is the perfect delivery device for our Best Cream Cheese Frosting. We hope you like these cookies as much as we do!

  • 1 cup Butter (Sweet Cream Salted)
  • 1 cup Granulated Sugar
  • 1/2 cup Brown Sugar
  • 2 Eggs
  • 1 teaspoon Vanilla
  • 3 cups All-Purpose Flour
  • 2 1/4 teaspoons Cinnamon
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 2 cups grated or chopped raw Carrots
  • The Best Cream Cheese Frosting
  • 1  cup chopped Pecans

  1. Grate and chop 2 cups Raw Carrots
  2. In a large bowl, cream butter and sugars until light and fluffy.
  3. Beat in eggs and vanilla.
  4. Mix in cinnamon, baking powder, baking sold and salt and mix well.
  5. Add flour and mix until combined.
  6. Add in 2 cups of carrots.
  7. Bake the cookies in a 375 degree oven for 13-15 minutes or until golden brown around the edges.
  8. Allow cookies to cool.
  9. Frost with The Best Cream Cheese Frosting.
  10. Apply chopped Pecans around the edges of cookies.

For The Full Instructions, See Full Recipes:

Marshmallow Whip Cheesecake HEAVEN!!

Graham Cracker Crust;
•40 squares of graham crackers (crushed)
•1/2 cup sugar
•1/2 cup butter or margarine (melted)
1.Mix above ingredients. Press into top and sides of 9 x 13′ greased pan. Reserve 1/2 cup for top.

•10 1/2 oz. large marshmallows (40 marshmallows)
•3/4 cup milk
•2 – 8-oz. packages of cream cheese
•12-oz. Container of fat-free Cool Whip
1.Melt marshmallows and milk over low heat. Beat cream cheese; add marshmallow mixture. Cool. Fold in Cool Whip. Spread into crust and sprinkle with remaining graham cracker crust. Refrigerate until set.

For The Full Instructions, See Full Recipes:

Italian Cookies + VIDEO

Let the festivities begin! It’s hard to believe it’s already December 1st. With everything on my to-do list, I often wonder how it will all get done. I need a holiday assistant, wouldn’t that be fun?

Now, on to cookies. I LOVE baking holiday cookies of all kinds. Big ones, little ones, sugar-cut-outs, chocolate, I could go on forever. I believe there is nothing more heartfelt than receiving homemade gifts during this season…especially if it arrives as a tray of sweets.

When I saw these Italian Cookies, I knew I had to make them. They are the perfect bites of sweetness for this time of year and they will pimp out your holiday cookie platters.

Who doesn’t love sprinkles anyway?

Let’s whip these up…

Here’s what you’ll need for the cookies and the glaze:Butter, granulated sugar, powdered sugar, anise extract, all-purpose flour, eggs, table salt, shortening and baking powder. Ingredients not shown: Milk.

  • 1/2 cup butter
  • 1/4 cup shortening
  • 3/4 cup granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 5 teaspoons baking powder
  • 1/2 teaspoon table salt
  • 2 teaspoons anise extract (okay to use vanilla or lemon)
  • 3-4 Tablespoons milk
  • 2 cups confectioners' sugar
  • 1 teaspoon anise extract

  1. Sift flour, baking powder and salt together in a bowl. Set aside.
  2. In the microwave melt butter and shortening (make sure the shortening is fresh or it will taste bad) together in a bowl.
  3. Beat the melted butter and shortening together until it is completely incorporated, about 2 minutes. Add granulated sugar and mix well. Add eggs, one at a time, beating well after each addition, about 1 minute each. Mix in anise extract.
  4. Add the flour mixture to the creamed mixture slowly, until fully incorporated. Don't overmix. If the cookie dough is too sticky to roll in the palm of your hand, add a bit of flour. However, the dough should remain very soft, so don't add too much.
  5. Roll the cookie dough in small balls (they puff up quite nicely) and place them on ungreased cookie sheets. Bake at 375 degrees for 8-10 minutes (mine took 8 minutes). The bottoms of the cookies should be lightly browned but the tops of should remain light in color.
  6. Remove cookies from the cookie sheet immediately and move to a wire rack. Cool completely before glazing.
  7. For the glaze, slowly mix milk with powdered sugar and anise extract. The glaze needs to be thick to adhere to the cookie. Dip the top of each cookie into the glaze. I dipped about 10 cookies at a time. Sprinkle each cookie with nonpareils and leave them to completely dry.

For The Full Instructions, See Full Recipes:

Pecan Shortbread

These awesome cookies utilize a technique that Dorie Greenspan uses in rolling out the sticky dough. She places the dough in a gallon ziploc bag and rolls it out with a rolling pin. Absolutely brilliant in my opinion!

I first blogged about these incredible cookies on August 11, 2012. This is an updated post with new photographs and re-written text.

Ingredients For Pecan Shortbread:
I used the following ingredients for the Pecan Shortbread: Room temperature unsalted butter, confectioners’ sugar, vanilla extract, all-purpose flour, and roasted pecans.

  • 1 cup (2 sticks, 8 ounces) unsalted butter, room temperature
  • 3/4 cup (3 ounces) confectioners' sugar
  • 1 Tablespoon vanilla extract
  • 2 cups (10 ounces) unbleached all-purpose flour
  • 1 cup (4 ounces) toasted pecan pieces (See Note 1)
  • Confectioners' sugar for dusting Optional

  1. Place butter, confectioners' sugar, and vanilla in a large bowl. Beat together on medium speed until the mixture is very smooth, about 1 minute. Do not beat until light and fluffy. Add the flour, and mix on low speed only until the flour disappears into the dough, about 1 minute. Don't work the dough much once the flour is incorporated. Fold in the toasted pecans with a wooden spoon or sturdy rubber spatula. (See Note 2)
  2. Using the spoon or spatula, transfer the dough to a gallon-size ziploc bag. Put the bag on a flat surface. Leaving the top open, roll the dough into a 1/4-inch thick rectangle that completely fills the bag. As you roll, turn the bag occasionally and lift the plastic from the dough so that it doesn't cause creases. Seal the bag, and place in refrigerator or freezer for at least 2 hours, or for up to 2 days. (See Note 3)
  3. Preheat the oven to 325° F. Line two baking sheets with parchment paper or silicone mats.
  4. Put the ziploc bag on a cutting board and slit it open. Turn the firm dough onto a parchment lined board or counter; discard the bag. Using a ruler as a guide and a pizza cutter or sharp knife, cut the dough into 1-1/2 inch squares. Transfer the squares to the baking sheets and carefully prick each one twice with a fork, gently pushing the tines through the cookies until they hit the baking sheet. Refrigerate for 20 minutes. (See Note 4)
  5. Bake at 325° F for 20 to 25 minutes, rotating the sheets from the top to bottom and front to back at the midway point. The cookies will be very pale - they shouldn't take on much color. Transfer the cookies to a rack to cool.
  6. If desired, dust the cookies with confectioners' sugar while they are still hot. Cool the cookies to room temperature before serving. Yield: 4 dozen cookies.

Recipe Notes;
Note 1: Spread pecan pieces in a single layer on baking sheet. Bake in preheated 350° F oven for 8 to 10 minutes. Cool completely.
Note 2: The reason that you don't want to overheat the dough is that the more you beat, the more air is incorporated into the cough. This causes the cookies to puff up when they are baking and to sink when they are cooling.
Note 3: I tend to put the prepared dough in the freezer, primarily because I tend to have more room in the freezer. You want the butter to become hard, whichever method you use.
Note 4: Pricking the cookies with a fork is termed docking. Docking allows the steam to escape while the cookies are baking. This prevents the cookies from puffing up during cooking.

For The Full Instructions, See Full Recipes:


15 years ago today I woke up nervous, anxious, and very excited.  That night I married my best friend.    God knew that I needed someone strong and patient to deal with my crazy and stressed out attitude.  My husband is definitely patient with me when I get strung out and crazy over deadlines and just life in general.  Oh, he has his moments too…he is just better at hiding them than I am.

I do love him very much for loving me and staying with me through thick and thin.   Who would have thought that 15 years later, we would have 3 kids, have lived in 2 states, moved 6 times, and changed jobs 10 times before getting to the place God wanted us to be.  Happy anniversary babe!  I can’t wait to see what happens in the next 15 years.

  • For the Cookie Dough
  • 1 cup butter
  • 1/2 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 3/4 cups flour
  • 1 1/2 cups Oreo cookie chunks
  • 1 cup dark chocolate chips
  • For the Cheesecake
  • 1 package cream cheese, softened (8 oz.)
  • 1/2 cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • For the Topping
  • 1/4 cup white chocolate chips
  • 1/4 cup dark chocolate chips
  • 1 teaspoon shortening, divided
  • 1/4 cup Oreo cookie crumbs

  1. In a mixing bowl, beat together the butter and sugars until creamy. Add the eggs and vanilla and beat again. Sift together the baking soda, salt, and flour. Slowly add to the creamed mixture. Stir in the cookie chunks and chocolate chips by hand. Press half the dough into a greased 9x13 pan. Set aside.
  2. In another mixing bowl, beat the cream cheese and sugar until creamy. Add the egg and vanilla and beat again. Pour on top of the dough in the pan.
  3. Crumble the remaining dough over the top of the cheesecake gently. Bake at 350* for 30 minutes. Remove and place on a wire rack to cool. Refrigerate until completely chilled. Cut into 24 bars.
  4. Place the white chips in a microwaveable bowl with 1/2 teaspoon shortening. Heat for 30 seconds. Stir. Heat for 15 seconds more if needed Stir until creamy. Repeat with the dark chips. Place each chocolate into two plastic bags with one tip cut off each. Drizzle over the bars and top with cookie crumbs immediately. Keep refrigerated. Makes 24 bars.

For The Full Instructions, See Full Recipes: 


What is better than pancakes on a Sunday?! Chocolate stuffed pancakes, of course! This was the third time I made this delicious treat, and because I love it so much, I want to share the recipe with you all. These pancakes are not only a great dessert, they are also a wonderful breakfast, especially on Sundays.

The first time I heard about chocolate stuffed pancakes was when I made a search on Pinterest for stuffed pancakes. I saw a couple of recipes for Nutella® stuffed pancakes and I was intrigued and thought I could veganize them! I created my own recipe and I am so excited to share it with you.

  • Dry ingredients:
  • 1 cup oats ground into flour or oat flour (90 g) (GF if necessary)
  • 1/2 cup white rice flour (80 g)
  • 1 tbsp ground chia seeds (or flax seeds)
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • Wet ingredients:
  • 220 ml light coconut milk (or any other plant-based milk)
  • 1 small banana (80 g) - see recipe notes
  • 2 tbsp maple syrup or agave syrup (40 g)
  • 1 tbsp lemon juice or lime juice
  • coconut oil for frying
  • Chocolate filling:
  • 4 tbsp coconut oil melted (50 g)
  • 2 tbsp maple syrup or agave syrup (40 g) - see recipe notes
  • 5-6 tbsp cocoa powder (30 g)
  • 1 1/2 tbsp smooth peanut butter or sunflower seed butter (30 g)

  1. Put all "chocolate filling" ingredients into a small bowl and stir with a whisk. Line a sheet pan with parchment paper or foil and spoon about 1 heaped tbsp (approx. 22-24 grams) of the chocolate spread onto the paper/foil. Use the back of the spoon to spread it out into a round disc about 7-8 cm in diameter. You will need to make 6 discs in total. Put the pan in the freezer for about 30 minutes.
  2. To make the pancakes simply put all dry ingredients into a bowl and stir with a whisk.
  3. Process all wet ingredients (except the oil) in a food processor or blender.
  4. Pour the wet ingredients into the bowl of dry ingredients and stir with a whisk to combine (don't overmix the batter).
  5. Once the chocolate discs are firm, you can start making the chocolate stuffed pancakes: Preheat a skillet to low-medium heat and add a little bit of oil (or use cooking spray).
  6. Pour about 1 1/2 heaped tbsp of the pancake batter into the skillet, spread it and place 1 frozen chocolate disc into the center of the batter. Add more batter (approx. 1 1/2 tbsp) to cover the chocolate.
  7. Put a lid on the skillet and cook the pancake for about 3 minutes. The lid is important, otherwise, the pancake won't cook properly because of the frozen disc! Flip the pancake and cook if from the other side for a further 2 minutes or until golden brown (always with the lid on). Continue with the remaining 5 pancakes (Tip: Use two skillets at the same time to save time).
  8. Keep the pancakes warm until you serve them.
  9. Enjoy with banana slices and a chocolate sauce!

For The Full Instructions, See Full Recipes:

Mussels Ravigote Recipe

Mussels Ravigote recipe.Boiled fresh mussels served with delicious homemade Ravigote sauce.

Makes 6 servings

mussels ravigote recipe

For Mussels;

  • 2 pounds (960 g) mussels,scrubbed
  • 2 shallots,coarsely chopped
  • 2 small yellow onions,peeled and quartered
  • 2 parsley sprigs
  • pinch of cayenne pepper
  • 1 cup (250 ml) dry white wine
  • 2 tablespoons unsalted butter
  • 1/2 bay leaf
  • 1/2 teaspoon thyme
  • salt and freshly ground black pepper
  • sauce Ravigote
  • (see recipe below)

Cooking Method;
  1. Place scrubbed mussels and remaining ingredients in a large kettle.
  2. Cover and bring to a boil over high heat.
  3. Reduce heat to low and simmer for 5-10 minutes,or until mussels have opened.
  4. Using a slotted spoon,remove mussels from the broth.Discard any that have not opened.
  5. Strain cooking liquid through a sieve lined with cheesecloth,reserving 1 cup (250 ml) of liquid for the sauce.
  6. Serve mussels with sauce Ravigote.

For Sauce Ravigote;


  • 3 tablespoons chopped shallots
  • 1/2 cup chopped capers
  • 1 tablespoons chopped tarragon
  • 2 tablespoons chopped parsley
  • 1 cup (250 ml) reserved cooking liquid (from mussels)
  • 1/2 cup (250 ml) mayonnaise
  • 3 tablespoons Dijon mustard
  • 1/4 teaspoon Tabasco sauce
  • freshly ground black pepper

Cooking Method;
  1. In a mixing bowl,combine shallots and capers.Mix well.
  2. Stir in tarragon and parsley.
  3. Reduce the cooking liquid by half by boiling over high heat.
  4. Add mayonnaise to the bowl and,using a wire whisk,beat in the hot liquid.
  5. Stir in Dijon mustard,Tabasco sauce and black pepper.
  6. Cool Ravigote sauce to room temperature.
  7. Pour over cooked mussels and serve immediately.

For The Full Instructions, See Full Recipes: onlybestcooking

Oven Baked Salmon Cakes

Oven baked salmon cakes. Delicious fish cakes baked in halogen (turbo) oven.

Makes 4-6 servings

oven baked salmon cakes


  • 1 pound (480 g) cooked potato,mashed
  • 12 oz (360 g) skinless and boneless salmon fillets
  • 1/2 bunch green onion,finely chopped
  • handful of chopped chives
  • zest of 1 lemon
  • 2 large eggs,beaten plus 1 egg,beaten separately
  • 1/2 cup breadcrumbs

Cooking Method;
  1. In a food processor,combine mashed potato,salmon,green onions,chives and lemon zest.
  2. Add 2 beaten eggs and season to taste with salt and black pepper.
  3. Process until smooth.
  4. Form mixture into balls and flatten.
  5. Dip each fish cake into remaining beaten egg,ensuring it's well covered.Then dip into breadcrumbs.
  6. Place onto greased baking dish.
  7. Preheat halogen oven to 500 F (250 C).
  8. Place fish cakes on the grilling rack.
  9. Bake on each side until cooked through (for about 8-10 minutes per side.)
  10. Serve immediately.

For The Full Instructions, See Full Recipes: onlybestcooking

Parmesan Chicken Roll Ups

I made this exactly as directed and it was GREAT! So easy and fast - fabulous use of bnls/sknls chicken breast. It came out moist & tender with the crunchy top - perfect. Served it on angel hair pasta with buttered italian bread and it was a hit.


  •     8 pieces of uncooked chicken tenderloins
  •     1 can of refrigerated crescent dinner rolls
  •     1/2 cup of mayonnaise
  •     1/4 +3 Tablespoons of grated Parmesan cheese
  •     4 slices of deli-style mozzarella cheese
  •     3 Tablespoons butter
  •     1 cup marinara sauce
  •     salt and pepper


  1. Heat the oven to 375 degrees and spray a cookie sheet with cooking spray.
  2. Season each side of chicken with salt and pepper and melt 2 tablespoons of the butter in a skillet over medium high heat on the stove. Cook the chicken for about 10 minutes until each side is nicely browned, and set aside.
  3. In a small bowl, mix together the mayonnaise and 1/4 cup of parmesan cheese. This will serve as a wonderful coating for the chicken to give it an extra kick of flavor.
  4. Unroll each triangle of crescent rolls and place one piece of chicken at the wide end of each one. Spread a good layer of the mayonnaise mixture on top of each piece of chicken.
  5. Divide the mozzarella slices in half to create 8 slices, and add to the top of each piece of chicken.
  6. Roll the crescent dough around each piece of chicken and place on the prepared cookie sheet. Melt the remaining tablespoon of butter in the microwave and brush over the tops of each crescent roll. Then sprinkle each roll-up with the remaining grated parmesan cheese.
  7. Bake for 14-15 minutes or until the roll-ups are golden brown.
  8. Serve with warmed marinara sauce. Enjoy!

For The Full Instructions, See Full Recipes: