Archives for category: Desserts

My grandmother makes the best snickerdoodles on the entire planet.  When Christmastime comes around, we all gather around in her kitchen and sample her cookie platter.  It’s full of delicious traditions, which I really cherish.  And although I absolutely adore grandma’s snickerdoodles, I wanted to try a Fall variation because I just might not be able to hold out until the holidays.

These cookies are super soft and fluffy.  They aren’t the typical snickerdoodle texture since they have the pumpkin in them.  They puff up nicely and keep well for a few days in a sealed container.  This recipe makes about two dozen cookies.

-3/4 Cup Pumpkin Puree (not pumpkin pie filling)
-1 Cup Unsalted Butter
-1 Cup Sugar
-1/2 Cup Brown Sugar
-1 Egg
-1 teaspoons Vanilla
-3 3/4 Cups Flour
-1 1/2 teaspoons Baking Powder
-1/2 teaspoon Salt
-3/4 teaspoon Pumpkin Pie Spice
-1/2 teaspoon Cinnamon

For the coating:
-1/2 Cup Sugar
-1 teaspoon Cinnamon
-1/4 teaspoon Pumpkin Pie Spice

Preheat oven to 350F.  In a large bowl, beat together butter and sugars until light and fluffy.  Stir in pumpkin puree, egg, and vanilla and mix until incorporated.

In a separate medium bowl, mix together flour, salt, baking powder, cinnamon, and pumpkin pie spice.  Gradually add the dry ingredients to the wet ingredients and mix on low speed.

On a small plate, mix together cinnamon, sugar, and pumpkin pie spice for the coating.  Line a baking sheet with parchment paper and roll balls into small ping-pong ball sizes. Roll each dough ball in the coating the place on the baking sheet.  Gently press down on each ball with the bottom of a glass to flatten a little.  Bake for 13-14 minutes.  Allow to cool for a minute on the pan, and then remove onto a cooling rack.


Now that Summer is wrapping up, I am finally sharing this incredible ice cream recipe with the world.  I had made a couple batches of other flavors of ice cream, but this one is life-changing!  I love cheesecake, I love strawberries, and I love ice cream…what more could you want?

Go grab some fresh strawberries while you still can and give this a try!

-12 Ounces Strawberries, hulled and sliced
-8 Ounces Cream Cheese
-1 Cup Sour Cream
-1/2 Cup Half & Half
-1 Cup Sugar
-1 Pinch Salt
-3 Graham Crackers, crushed

Puree the strawberries and pour into a medium sized bowl.
Add sour cream and cream cheese.

Add half and half, lemon juice, sugar, and salt.  Mix well until it is all incorporated.

Chill in the fridge for 3-4 hours, until well chilled.  Pour into ice cream maker and make according to manufacturer’s directions.  During the last 5 minutes, add the crushed graham crackers.  Freeze overnight.

Scoop and serve!

With the holiday coming up, I figured I’d share some ideas of great things to make and take to a 4th of July cookout!  Instead of your usual sides, appetizers, and desserts, I’ve included a few unique ones.  Enjoy!

Hummus and Veggies 


Jalapeño Cheddar Cornbread Muffins
Simple White Sangria
 Refreshing Lemon Sparkler

Key Lime Pie- with Coconut Graham Crust

Cake Batter Rice Krispie Treats

I recently received some of the best fruit of the season:  perfectly ripe, yellow peaches. I originally wanted to bake a dessert with them, such as a pie or a crisp.  But after sampling one, I knew it would be a total waste to bake them. I found this recipe through Bon Appetit and modified it slightly so I could showcase these peaches. Makes 3-4 custards.

-1 Cup Heavy Cream
-2 Tablespoons Honey, divided
-5 teaspoons Sugar
-1/2 teaspoon Vanilla Bean Paste (or Vanilla)
-1 2-inch Strip Lemon Peel
-3 Tablespoons Light Rum
-1 Cup Peaches, sliced

In a small saucepan, heat cream, honey, and sugar over medium low heat.  Allow to start to simmer.  Add vanilla and lemon peel and remove the saucepan from heat.  Let steep for five minutes and remove the lemon peel.  Pour custard into ramekins and place in the fridge for at least an hour, or for a day at the most.

For the fruit:  Toss thinly sliced peaches in honey and rum and let sit for an hour.  Stir and serve on top of the custard.

This is a fun and cute idea for grilling a tasty dessert!  It’s also great for any camping trips.  It’s always nice to avoid firing up the oven and heating up the house during these hot Summer days!

No precise measurements here- if you like lots of chocolate, add more pieces.  If you like tons of gooey marshmallows, pack them in!

-2 Bananas
-Handful of Mini Marshmallows
-Handful of Crushed Graham Crackers
-A Few Pieces of Chocolate Squares

Slice a banana in half lengthwise, being sure not to slice through the top, bottom, of back part of the banana, as pictured:

Gently put in pieces of graham crackers, marshmallows, and chocolate.

Wrap in foil and grill on medium heat for 5 minutes.

Remove with tongs and let cool for a few minutes.

Eat and enjoy!  I found it easiest to scoop out with a spoon.

Happy Summer!

It’s over 95 degrees here today!  It just so happens to be my birthday and it feels way too hot to do just about anything.  We decided to grill out and make some filets, grilled corn, and veggies at home.  Instead of making dessert and heating up the house with the oven, we decided to pick something up from one of my favorite bakeries.

I’m a sucker for beautiful packaging!

Let’s see what’s in here…

Why oh why did I only buy two?

Have a great Memorial weekend!  I hope you take the time to treat yourself to something extra special.

My first attempt at Strawberry Shortcake about a year ago was a total disaster.  It was the first time I’d used a recipe from a blog (one who is a book author, too!) that was incorrect.  It called for baking soda instead of baking powder (rookie mistake!) and I was heartbroken it turned out so poorly since it was for my husband’s birthday.  This year, I’m getting my practice in before his birthday arrives!

Anyways, please know that this Strawberry Shortcake recipe is correctly written!  It is a great recipe that is simple and lovely.  It has the perfect balance of sweetness and it isn’t too sweet like many are.

Don’t you just want to dig in?
 I love strawberry season!


For the Shortcake:
-2 Cups All-Purpose Flour
-1/2 teaspoon Salt
-1 Tablespoon Baking Powder
-3 Tablespoons Sugar
-1 Stick (8 tablespoons) of Cold Butter
-1 Egg
-1/2 Cup Heavy Cream

For the Strawberries:
-1 Package (16 Ounces) Strawberries, thawed and crushed
-16 ounces Fresh Strawberries, rinsed, hulled, and sliced
-5 Tablespoons Sugar

For the Whipped Cream:
-1 Cup Chilled Heavy Cream
-1/2 teaspoon Vanilla Extract
-1 teaspoon Sugar

Place the oven rack to the middle-lower position and preheat to 425F.

Mix flour, salt, baking powder, and 3 Tablespoons of sugar in a medium bowl.

Cut in cold butter with a pastry cutter- or a butter knife and fork.
Mix egg and whipping cream and pour into the flour mixture.

Gently mix together until just incorporated.  It won’t be perfectly smooth, which is ok. Overworking the dough will result in tough and chewy shortcakes.

Roll out or press down the dough on the counter and cut into circles with a glass.

Put on a baking sheet with parchment paper.  If you don’t have any, lightly grease the pan with cooking spray.

Bake for 12-14 minutes, until edges are golden.

Mix frozen berries and strawberries together in a bowl with 5 Tablespoons of sugar.

After 20 minutes or so, they will get nice and juicy.

Beat the heavy cream, sugar, and vanilla together until stiff peaks form.

To assemble- Pile a heaping amount of strawberries in-between two shortcakes.   Top with whipped cream.

Eat and enjoy!