Archives for category: Desserts

I’m normally not one to break out the box of cake mix, but sometimes desperate times call for desperate measures.  There was a bake sale at work for a charity, and I had plans the night before until decently late.  But, I couldn’t bring myself to contribute store bought goodies or two-day-old-goodies.  These Rice Krispie treats are embarrassingly quick and easy.  Almost too easy to share the secret of how easy they are for how delicious they are.  They sold out before 11:30am- I’m guessing it was the combination of “oh, I can have this for breakfast” and how delicious they were.



-6 Cups Rice Krispie Cereal
-3 Tablespoons Butter
-1 (10 Ounce) Bag of Mini Marshmallows
-1/2 Cup Yellow Cake Mix (not prepared, just dry cake mix)
-Cooking Spray (like Pam)

In a large pot, melt butter.  Once butter has melted, add marshmallows and stir until they are completely melted. Slowly add in the 1/2 Cup of cake mix, stirring until dissolved.  Add one cup of the cereal at a time, gently stirring it in.  Spray a light coating of cooking spray in a 9×13 pan.  Pour in rice krispie mix.  To get the top nice and flat, press down on a sheet of wax paper over the top of the warm rice krispie mix in the pan.  Put a layer of sprinkles over the top while still warm.  Store in a sealed container until ready to serve.



These lemon cookies are perfect for a bridal or baby shower, or for an Easter celebration!  They are incredibly easy to make, including the drizzle on top.  I’m a challenged decorator, and I handled these just fine!

In fact, it was about 10:30pm the night before the I hosted the baby shower.  The cupcakes I purchased (oh, the horror!) were way too small, and I wanted some more dessert on the table.  If anyone knows me they know I love lemon, so I whipped up these adorable little cookies and put them on the table alongside the cupcakes.


-2 1/4 Cups All-Purpose Flour
-3/4 Cup Granulated Sugar-
-3 Tablespoons Lemon Zest
-1 Cup Unsalted Butter, at room temperature
-1 Large Egg
-1 teaspoon Vanilla Bean Paste (or Vanilla Extract)
-1/2 teaspoon baking powder
-1/2 teaspoon salt

For the drizzle:
-1 Cup Powdered Sugar
-5-6 teaspoons Fresh Lemon Juice

Preheat oven to 350F.  Line a baking sheet with parchment paper.

In a small bowl, mix together flour, baking soda, and salt.  In a separate small bowl, mix together sugar and lemon zest with a fork until fragrant.

In a large bowl, blend together softened butter and the lemon sugar mixture until fluffy and creamy.  Beat in vanilla and egg.  Slowly add the flour mixture until just incorporated.

Roll dough between palms, about the size of a tablespoon and place on the baking sheet at least an inch apart.   Bake for 12-14 minutes until the edges are just starting to turn golden.  Allow to cool for two minutes before removing from the baking sheet.  Allow to cool on a wire rack.

Mix together the powdered sugar and lemon juice until smooth.  Use a small spoon to drizzle the icing over the tops of the cooled cookies.

These cookies will stay soft and delicious for up to three days in a sealed container.

I have been on the quest for the perfect peanut butter cookies for years.  Everyone has their own opinion of what a peanut butter cookie (or any cookie, for that matter) should be like.  Should it be crisp?  Soft?  Melt-in-your-mouth?  Cakey?

Well, this version is lightly crisp on the outside and cakey on the inside, making it a soft chewy cookie.  As close to crowd-pleasing perfection as it gets.

Adapted from Magnolia Bakery.


-1 1/4 Cups All-purpose Flour
-3/4 teaspoon Baking Soda
-1/2 teaspoon Baking Powder
-1/2 Cup Unsalted Butter, softened
-1 Cup Smooth Peanut Butter, at room temperature
-3/4 Cup Sugar (1 Tablespoon reserved)
-1/2 Cup Light Brown Sugar, firmly packed
-1 Large Egg
-1 Tablespoon Milk
-1 teaspoon Vanilla Extract

Preheat oven to 350F.

In a large bowl combine dry ingredients:  flour, baking soda, and baking powder.

In a separate large bowl, cream together the peanut butter and butter until fluffy.  Add sugars, egg, milk, and vanilla extract; continue to beat until smooth.  Add in the flour mixture and beat until well incorporated.

Place remaining sugar (1 Tablespoon) on a plate.  Roll the dough into ping-pong sized balls, and then lightly roll in the sugar.  Place on a parchment paper lined baking sheet, leaving 2-3 inches between each cookie.

Bake 12-13 minutes.  The cookies will not appear done, so be careful not to over bake.  Allow to cool on the cookie sheet for a minute, then transfer to a wire rack.

These are the softest cookies I’ve ever had and are nice and chewy.  Don’t get me wrong, I like ginger snaps, but there’s a time and a place for them.  These cookies are perfect for the holidays!

Since I’ve received this recipe, Darren has requested these cookies for every function he can come up with.  He had a work potluck this week and guess what he requested…Soft Ginger Molasses Cookies!

-3/4 Cup Margarine (NOT butter), softened
-1 Cup White Sugar
-1 Egg
-2 teaspoons Water
-1 teaspoon Vanilla
-1/4 Cup Molasses

-2 1/4 Cups All-Purpose Flour
-1 Tablespoon Ground Ginger
-1 teaspoon Ground Cinnamon
-1/4 teaspoon Ground Cloves
-1/4 teaspoon Black Pepper, freshly-ground (trust me on this!)
-1/4 teaspoon Salt
-1 teaspoon Baking Soda

Sift together flour, salt, and baking soda.  Add spices.

Peel ginger.  I used a steak knife…don’t tell anyone that I’m an amateur when it comes to using knives.  It’s my kitchen weakness.
Grate the ginger.  Or mince it up.  I’ve done both, and either works.
Add ginger into the dry ingredients.

In a separate large bowl, cream together margarine and sugar.

I honestly could eat just this.  It’s gross and not socially acceptable, I know.

Beat in the egg, water, and molasses.

Gradually add the dry ingredients.

Keep mixing, scraping the sides of the bowl, until incorporated.

Shape the dough into walnut-sized balls (or use a 3/4 scooper.)  Place them on a parchment-lined cookie sheet.  Tip:  if you have time, refrigerate the cookie dough for a half hour.  It’s less sticky and easier to work with.

Bake for 9-11 minutes in the preheated oven.

Important:  allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

These cookies will stay soft for days!  Store in a sealed container for up to three days.  No one will know the difference!

It’s December, but it doesn’t mean it’s too late to enjoy pumpkin!  In fact, canned pumpkin puree is super on sale at the grocery, so what better excuse to enjoy these cookies?  These bad boys have FOUR ingredients in them, all of which I had on hand.  They turned out so deliciously moist and soft, which is how every cookie should be!  They’re embarassingly easy, too.  One bowl.  No measuring spoons or cups.  It’ll be our secret!

-1 Box Yellow Cake Mix
-15 Ounce Can of Pumpkin Puree
-2 Cups Chocolate Chips
-1 Cup Toffee Chips

Preheat oven to 350F.  Line a baking sheet with parchment paper.

In a medium bowl, add cake mix and pumpkin puree.

Mix together until blended.

Add chocolate chips and toffee chips.

Mix it up well, again.

Use a cookie scoop or two teaspoons to drop dough onto cookie sheet.  They won’t spread, so space them about one inch apart.

Look how many you can bake on one sheet!  Woohoo!

Bake for 15-17 minutes until cooked through.   They may still seem a bit soft, but won’t jiggle once they’re done.

Allow to cool on the pan for 3-5 minutes before transferring to a wire rack to cool.


So this may be a “cheater” recipe for fudge, but I have no shame!  I love anything involving mint and chocolate.

This recipe makes two pounds of fudge, so be sure to share it with someone, if you can bring yourself to.  🙂

-1-1/2 teaspoons, Plus 1/4 Cup Butter, softened, divided
-2 Cups Sugar
-1/2 Cup Sour Cream
-12 Ounces White Chocolate, chopped
-1 Jar (7 ounces) Marshmallow Creme
-1/2 Cup Peppermint Candy, crushed
-1/2 teaspoon Peppermint Extract

Line a 9 inch baking dish with foil.  Grease the pan with 1 1/2 teaspoons butter.  In a large saucepan, melt butter, sour cream, and sugar together until smooth.  Bring to a rapid boil, until temperature is 234F.  Remove from heat and add marshmallow creme, white chocolate and peppermint extract.  Stir until combined.  Pour into prepared pan.  Top with crushed peppermint candies.  They will sink in a little.  Chill in the fridge until firm, about 3 hours.  Gently lift foil from pan and cut fudge into 1 inch squares.  Store in the fridge, sealed, for up to one week.

Peanut butter pie is a tradition at my in laws’ Thanksgiving.  I’d never had it until then and absolutely fell in love.  I always wanted Carol’s recipe and finally got it when I married into the family!

Although, this isn’t Carol’s recipe.  Hers is pretty simple and involves a whole tub of Cool Whip.  While I don’t have anything against that…if there’s an option to involve heavy cream, I’ll take it instead!

This peanut butter pie is a classic, rich, creamy version.  I made my crust with oreos, but graham crackers are good as well!

Here’s the best part- this pie will keep in the freezer for at least a week!  I’ve kept them for longer but the crust doesn’t stay as crunchy.  This is perfect for making ahead of time.  When serving, let thaw for about 30-60 minutes.  It’s similar to an ice cream cake.  Yum!


– 1 1/2 Cups Heavy Whipping Cream
-1/4 Cup Sugar
-8 Ounces Cream Cheese, softened
-1 Cup Creamy Peanut Butter
-1 Cup Powdered Sugar

-24 Oreos, crushed
-1/4 Cup Butter

First, make your crust.  Take 24 Oreos from the package, eat the rest.

Crush them up in a plastic bag, or in a food processor.  The latter is easier, trust me.

Melt 1/4 cup of butter (half a stick) and mix in with crumbs.

Press the crumbs up against the edges evenly with a fork.

Place pie crust in the fridge for an hour to chill so it doesn’t crumble apart when assembling.

Whip heavy cream and sugar together until stiff peaks form.

In a medium bowl, mix together peanut butter, cream cheese, and powdered sugar.

Fold peanut butter mixture in with whipped cream.

Gently put filling in pie crust, being careful not to drag the spatula around. (It’ll tear up the crust.)

Put all of the filling in in the crust.

Put in the freezer for at least 4 hours.

Garnish with chocolate syrup, more crushed oreos, or reese’s cups!

Absolutely amazing!