I saw the cutest recipe for Frankenstein Bars this weekend. We were on the way home from Six Flags (side note: you could not PAY me to go to their nighttime Fright Fest, where they pump in fog everywhere so their scary employees can jump out and get ya. No Thank You.).
But I digress.
I was reading the news (People magazine) and thought just maybe I could pull off these cute bars.
Continue reading “Frankenstein Bars”
When my friend Molly shows up to a youth baseball practice with cookies in a cellophane bag, tied with a ribbon…I knew it was going to be good!
These cookies are a perfect mix of sugar, lemon, and goodness. The texture is buttery and smooth. The frosting compliments the cookie better than most. Can you say hello Lemon Cream Cheese Frosting?
Thank you Molly, for sharing your mad baking skills and friendship with me! To our lemon loving friends, it’s not too late to bake these for a special teacher or friend. Follow the directions closely, leaving thicker than normal and also baking a short amount of time.
Continue reading “Lemon ‘Swig’ Sugar Cookies”
This recipe is from Smitten Kitchen, a blog I love so much I bought her cookbook. Some people say Ina Garten’s recipes are fail proof; I guess you could say Deb Perlman is my Ina. I made these cookies for the first time for my cookie party, which is a commitment. But they worked great, and I frosted them the exact same way as my sugar cookies, and they were a nice change of pace!
Continue reading “Brownie Roll-Out Cookies”
Seriously delicious. At a recent get together, MJ knocked it out of the ballpark with a sinful dessert. Anything that remotely resembles an eclair….I’m in. I feel confident that it was made with full strength fat and sugar, although a low-calorie version might be worth a try. Layered desserts can be fun. It involves no baking and relatively simple. This would be a great recipe to make with your children. Close your eyes and dream about a Parisian bakery without the travel. Enjoy.
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The weather must warm up! Spring is around the corner and I need to get out of the kitchen soon. The downside is my backside, The upside is that I have tested some of the best recipes that are now some of my favorites. I have been blessed to share them with friends going through tough times.
Good weather is coming and so are better times for so many. My heart is full, tummies are full, and love has been shown. I stumbled upon this recipe and had every ingredient except the marshmallows. We have enjoyed the leftover marshmallows in hot cocoa. 🙂 Is there such a thing as too much chocolate?
Continue reading “Chocolate Fudge Marshmallow Goodness”
Cooking for friends this week, I searched for something outside of my box. I love desserts that stand alone and also good with a good cup of morning joe. This is a different version of Strawberry Cake. First, it’s dense. Second, it’s easy with minimal ingredients. There are two ways you can make this. I made both and like both. The brownies with the glaze can be frozen. The cream cheese frosted ones are rich and yummy!
Continue reading “Strawberry Brownies”
Who am I to turn down a piece of pie? Dione had a bake off during the NFL playoffs and shared. Oh how I love when you announce you MIGHT start a diet and how really good food comes your way.
Happy 2015. I said I wouldn’t share with the hubs, but I lied. He took one look and said, I love chocolate pie….how could I resist? This comes from Dione’s mama, perfectly handwritten like the good ole days. Enjoy!
Unbaked store bought or your favorite homemade crust, your choice
1 cup sugar
1/2 cup butter, melted
1 tsp. vanilla
1/4 cup of cornstarch
1 cup pecans, chopped
6 oz of chocolate chips
Preheat oven to 300 degrees. Lightly blend eggs in a medium mixing bowl. Then add sugar, butter, vanilla, and cornstarch one by one until well mixed. Fold in pecans and chocolate chips. Pour into an unbaked pie crust.
Cook at 350 degrees for 45-50 minutes until set. Cover edges of crust with foil if they start getting a little dark. The chef also mentioned that it is wonderful the day after!
My friend Jen brought these to my cookie party, and it originally came from my friend Allison. Love a recipe that is good enough to get passed around! They were a hit at my cookie party and with my husband! I think the Rice Krispies are the secret ingredient that takes them over the top!
1 stick butter (slightly melted)
1 box powdered sugar
2 cups peanut butter
3 cups Rice Krispies
2 packages semi sweet or milk chocolate chips ( I use ghiradelli or guittard)
Mix butter,powdered sugar, peanut butter, and Rice Krispies together to form 1″ balls. Melt chocolate chips on low heat in double broiler. (I refrigerate the balls about 30 min. because it makes them easier to dip.) Dip and cool on wax paper. Place in individual mini muffin cups for display. They will stay in the fridge a up to 2 weeks.