Category Archives: Desserts

Carmelitas

 Carmelitas

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Oh my, simply heavenly. This is heaven in a bar, well as close to heaven in a bar as one could possibly imagine. I mean this with utmost respect to our Heavenly Father as well. :) I love these precious little puppies more than you know. This will FOREVER remind me of high school volleyball team dinners. Our entire team LOVED my mom’s cooking and always requested Chicken Alfredo with my moms homemade sauce and these delicious dessert cups.

The memories are fond but the bars are even better than that. I turned my non-loving oatmeal man into a oatmeal lover with this simple dessert. Michael hates oatmeal in any cookie as it “ruins” the cookie entirely. Well, to his great surprise, he became a oat-lover within one single bite of this heaven in a bar.

See for yourself.

Ingredients:

  • 1 1/2 cups flour
  • 1 1/2 cups old-fashioned oats
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 cups brown sugar, packed
  • 1 cup butter or margarine, melted
  • 1 jar caramel sauce
  • 2 cups milk chocolate chips

Grease a 9×13 bake dish and set aside. Meanwhile, mix together flour, oats, salt, baking soda and brown sugar together in a stand mixer.

Add in melted butter and mix until combined.

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Take half the mixture and press into the baking dish reserving the other half.

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Bake at 350 degrees for 15 minutes or until golden brown.

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Remove from oven and top with chocolate chips

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And drizzle the caramel sauce one top of the chocolate chips.

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Drop the remaining mixture onto the top of the chips and caramel sauce. 
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Return to the oven and bake an additional 15-18 minutes until golden brown. Allow to cool before cutting. 
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Enjoy with a delicious glass of milk or cup of water for those who are like me and despise milk. :)

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Cowboy Cookies

Cowboy Cookies

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I met a dear of friend whom I haven’t seen in about 8 years the other day at the park. We have been friends since the second grade. She was in town with her family and we had a couple hours to catch up. We finally got to meet one another’s kids and talk life is if no time had passed. It was such a refreshing time and I love how true friendships pick up right where they left off.

We decided to have a picnic at the park and I had treated Cooper to bacon mac n cheese and a cowboy cookie. This inspired my cravings for more oatmeal cookies but the whole gambit was involved in these delicious cowboy cookies.

Cowboy Cookies

Meanwhile, Michael is not a fan of oatmeal cookies so I made him his treat and than proceeded to make these for me. :) Needless to say, he still adored these cookies as well and ate quite a few….not trying to throw him under the bus or anything, but the truth must be told. :)

You can’t beat a giant cowboy cookie.

Ingredients:

  • 1 cup butter, softened
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 tbsp vanilla
  • 2 cup flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 cups oats
  • 1/2 cup pecans
  • 1/3 cup coconut
  • 1/2 cup chocolate chip cookies

Preheat oven to 375 degrees.

In a stand mixer combine butter, sugars, eggs and vanilla.

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Beat until light and fluffy (roughly 2 minutes).

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Add in flour, baking soda and salt. Beat well.

Combine oats, coconut and nuts.

Fold in chocolate chips.

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Drop large spoonfuls on a cookie sheet.

Bake for 8 minutes. Do not over cook or they will taste dry.

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Chocolate Chip Snickerdoodle Blondies

Chocolate Chip Snickerdoodle Blondies 

DESSERTS!!!

It seriously must be “that” time of the month for me. And yes, I did just say that! :) I am craving, pinning and gaining weight all over looking at pictures of what I want to make to satisfy my “fat foodie” days.

The gloomy aspect outside isn’t helping with my dessert cravings either. Typically when it’s warm outside I have less cravings, but the colder it gets and the quicker winter approaches, I have my extra 5 pounds stored up for winter to help keep me warm. :)

Part of the weight gain comes from these amazing Snickerdoodle Blondies. They are incredibly moist and utterly satisfying for those days you simply need something sweet. Take the pan to the couch and enjoy every bite if that will make you feel better! :)

Ingredients:

  • 3/4 cups butter
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 tbsp vanilla
  • 2 1/3 cup flour
  • 1 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup dark chocolate chips

Preheat oven to 350 degrees and grease a 9×13 baking dish. Set aside.

In a stand mixer, beat butter on medium speed until light and fluffy (1-2 minutes).

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Add in both sugars and beat another 2-3 minutes. (Scrap sides as needed)

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Add in eggs and vanilla and cream together.

Scrap sides of the bowl and add in all dry ingredients. Mix just until combined.

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Fold in chocolate chips.

Meanwhile, in a small bowl make the cinnamon mixture.

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Place 3/4 of the dough into the bottom of the pan (reserving the rest) and sprinkle with 3/4 the cinnamon mixture.

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Drop remainder of the dough into little chunks evenly across the top.

Sprinkle with remainder of the cinnamon mixture.

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Bake at 350 degrees for 20-25 minutes or until a toothpick comes out clean.

Be prepared to be wowwed and devour.

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We have enjoyed this cookie bar for breakfast with a cup of coffee. Super yummy if you are a pastry lover and a coffee lover.

Browned Butter Chocolate Chip Peanut Butter Bars

Browned Butter Chocolate Chip Peanut Bars

Browned Butter chocolate chip cookie bars

Ingredients:

  • 1/2 cup butter
  • 1 cup brown sugar
  • 1/2 cup peanut butter
  • 1 1/3 cup flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup powdered sugar
  • 1 egg
  • 1 tsp vanilla
  • 1/2 cup dark chocolate chips

Preheat oven to 350 degrees and grease and 8×8 bake dish.

In a saucepan over med-low heat, melt butter and brown sugar until sugar is completely melted.

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Once the mixture is completely melted, add in the peanut butter and melt thoroughly.

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In a stand mixer combine all dry ingredients and pour liquid into dry ingredients.

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Mix just until dough comes together.

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Press mixture into greased pan and bake at 350 degrees for 18-20 minutes or until toothpick comes out clean.

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Allow to cool before cutting. Enjoy with a cup of milk and maybe a scoop of ice cream! :)

Strawberry Cookie Cake

While I was up visiting my parents this past week, my mom (and I) made this DELICIOUS dessert. Well… my mom made it and I took pictures. I am not typically a fan of fruit with chocolate but this literally was AMAZING.

She wanted to share this delicious recipe with me and I was so thankful she did. I couldn’t stop eating it the second day. Mmmm it was good.

Ingredients: 

  • 2 package of 40 chocolate chip cookies (or homemade Chocolate Chip Cookies)
  • 1 1/2 lb strawberries, chopped
  • 1 1/8 cup heavy cream, divided
  • 1- 8oz cream cheese (room temp)
  • 2/3 cup sugar

For the whipped cream:

In a stand mixer add 1 cup heavy cream. Beat until stiff.

In a separate bowl, beat cream cheese til smooth. Add sugar and 1/8 cup cream. Beat until smooth. Fold in whipped cream.

Place cookies on a pedestal plate and layer on whipped cream.

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Add strawberries

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And cookies yet again

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More whipped cream…

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More Strawberries

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Is your mouth watering yet?

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And pile way up high…6 layers to be exact.

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On your 6th layer, leave strawberries off and refrigerate for 2-4 hours before serving. 
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Doesn’t this look incredible???

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Cover and refrigerate 2-4 hours. The longer you refrigerate the better it is. The whipped cream molds into the cookies leaving the dessert to be easily cut.

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When serving, top with strawberries and take a picture as you will devour this dessert immediately.

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Summer won’t last long…better hurry and make this amazing treat!

Tractor Cake

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My sick little baby trying to have a good birthday! :(

My son had his birthday a couple weeks ago and as you all know, we headed to the beach to have our trip be quickly interrupted with an ER visit. Although, the first couple days were great, the last two were horrible. I state that very matter-of-fact as they were legitimately horrible.

For my sons first birthday, I didn’t get the pleasure of making his cake as we had moved 1 week prior and we were hosting dinner at our house. I also had planned a friend birthday party the following day at the zoo with lunch and cake. I had very little time to do much more than that. So, this year I was adamant that I would make my son a cake he would love; tractors!!!

I used two bread pans and baked the cake and manipulated the cake in more ways than one to turn it into a tractor. It was pretty challenging to say the least, but it worked out. I will also state that this is the first time I’ve ever made a cake into something other than a circular pretty cake. Practice makes perfection– so I hope!

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IMG_4811 IMG_4812I used Kit-Kats for the wheels and smoke stack. 
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Moment of Truth: Manipulating a cake isn’t the easiest thing, especially for the first time. You make a mistake and you must keep going. Though there are many imperfections, I was thrilled to have it resemble a tractor that my son would be utterly happy about. :) The older he gets, the better I will become! :)

M&M Cookies

Yummy yum! As I prepare for this coming week extravaganza I decided to make some cookies to take with us. We will be taking my dad to the beach for his 60th birthday and Coopers 2nd birthday. We wanted to do something fun and memorable. We will be taking off for 5 days and enjoying lots of good food and entertainment with the family.

I am trying to make as much food for us as possible without over doing it. My sweet mom will be helping out as well and it’s greatly appreciated. :) Thanks mom!

My father-in-law gave us three large bags of M&M’s as he was overly stocked for his wife before she passed away. She loved M&M’s and they were easy for her to eat. He shared in the abundance of M&M’s with us this past weekend which sparked my desire for M&M Cookies.

Ingredients:

  • 2 sticks (1 cup) softened butter
  • 3/4 cup packed light brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon pure vanilla
  • 3 1/2 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/2 cups M&M’s

Preheat oven to 375. In a stand mixer, mix together butter, sugars, eggs and vanilla. Beat well.

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Add in flour, salt and soda. Mix well.

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Fold in M&M’s.

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Place on a baking sheet and bake for 8-10 minutes or until golden brown.

Cool on a wire wrack.

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These cookies freeze nicely as well.

All-Purpose Pie Crust

This recipe can be used for anything requiring a pie crust. It’s the best multi-use recipe ever.

Ingredients:

This recipe is for a full pie cover* (see below)

  • 3 cups flour
  • 1 cup cold butter
  • 2 Egg Yokes
  • 4 tbsp cold water
  • 2 tsp salt
  • ¼ cup granulated sugar (optional)

Begin making crust by adding flour and butter to food processor. Once the mixture is crumbly add in egg yoke, water, salt, and sugar. Mix until well incorporated. (Dough may be sticky)

Divide dough into two parts. On a floured surface, knead additional flour from the counter into dough until no longer sticky. Roll dough large enough to fit your pie plate.

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Place dough into bottom of dish leaving enough room over the sides to pinch together with the top of the pie dough. Set aside.

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It’s okay if your crust falls apart on the edges. You will not notice it once you add your filling and pinch the edges together.

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Fill the insides and top with remaining pie crust. Pinch edges together. Bake at 375 degrees for 18-22 minutes or until the middle in bubbly and crust is golden brown.

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Here are some delicious recipes that go great with this crust:

Egg Tart, Chicken Pot Pie, Bacon Pot Pie, Cherry Pie

*If you are making a dish that does not require the top part of the crust, cut the recipe in half.

Oreo Stuffed Chocolate Chip Cookies

I get asked for this recipe often– or shall I say, I get asked to make them often! :) They are probably the best cookies you will ever eat. I have substituted the dough for another recipe I make and this was an utter disaster. Using the original cookie dough recipe is important.

I am a ‘dough eater’ and always have been. As you have heard previously, I used to hide the dough from my sister but in the midst of hiding it, I would sneak spoonfuls for myself because it was so good. I figured I made the dough, I get to eat it. :) Having a son, I am trying to teach him it’s “icky” to eat something that isn’t cooked which in turn forces me to sneak bites from him as well, carrying on the family tradition. I don’t want to be a hypocrite but also do not want to feed my son raw eggs. I did pay the price for my hypocrisy as after I got the first batch out of the oven, I literally felt I was going to throw up. Not because I had eaten a large amount of raw egg but because I ate probably half the batch of cookie dough! Needless to say, my tummy was NOT happy with me for a good couple of hours.

That evening, I decided to transition to the fully cooked double stuffed chocolate chip cookie and was much happier. :)

Ingredients:

  • 2 sticks (1 cup) softened butter
  • 3/4 cup packed light brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon pure vanilla
  • 3 1/2 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 10 oz bag chocolate chips
  • 1 pkg. Oreo cookies

Preheat oven to 375 degrees. In a stand mixer cream butter alone for about a minute or until fully smooth. Add brown sugar and granulated sugar.

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Beat until smooth making sure not to over beat the dough.

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Add in eggs and vanilla.

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Add flour, salt and baking soda.

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Once dry mixer is fully incorporated stir in chocolate chips. You are now ready to prep your cookies for utter perfection.

Dough meets its maker- The Oreo.

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This is the part you want to be sure you do not eat too much dough. If you love dough as I love dough, you may get a tummy ache afterwards. (This is the best dough ever)

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On a cookie sheet place a small spoonful of dough and slightly flatten.

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Place a cookie on top (I used vanilla cookies today but rotate between vanilla and Oreo).

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Spoon another spoonful on top of the cookie and fold edges over until combined with the bottom. You may have to pick it up to help mold it together.

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Once cookies are prepped, bake in preheated oven for 8 minutes.

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Once baked, cookies will be extra large. I cut them in half to see the beauty of the Oreo AND because they are so large you truly don’t need a full cookie every time you eat one. BUT if you are like me and eat two halves anyway, you will feel better about yourself as your portions seem smaller when eating “half” a cookie at a time. :)

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These puppies are dangerous. Beware!

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Make sure you have a cup of milk on hand and ENJOY!

Cherry Pie

This will be by far, the best recipe you will ever make for a cherry pie. As my husband asked the other night about the crust, I informed him that different pies call for different crusts. I have two crusts that I absolutely love and this is one of them.

Last summer we went camping with our son and some friends and had a wonderful time (except in the middle of the night when my son was wired from caffeine he snuck from daddy’s soda). Before heading home we went cherry picking as it’s such a fun experience to do when all the orchards are full and ripe.

Almost a year later, I still have cherries in the bottom of my freezer and decided since my husbands step dad was coming over for his birthday dinner, this was a good time to make a warm cherry pie.

Ingredients: 

Filling:

  • 5 cups frozen tart cherries
  • 1 ½ cups granulated sugar
  • 4 tablespoons cornstarch
  • 1 tsp vanilla extract (optional)
  • 1-2 tbsp butter (optional)

Crust*:

  • 3 cups flour
  • 1 cup cold butter
  • 2 Egg Yokes
  • 4 tbsp cold water
  • 2 tsp salt
  • ¼ cup granulated sugar (optional)

Begin making crust by adding flour and butter to food processor. Once the mixture is crumbly add in egg yoke, water, salt, and sugar. Mix until well incorporated. (Dough may be sticky)

Divide dough into two parts. On a floured surface, knead additional flour from the counter into dough until no longer sticky. Roll dough large enough to fit your pie plate.

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Place dough into bottom of dish leaving enough room over the sides to pinch together with the top of the pie dough. Set aside.

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Meanwhile, in a large sauce pan add cherries, sugar and vanilla. Begin to heat over medium heat until cherries begin to thaw.

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Once cherries are somewhat thawed, add cornstarch. This will thicken the sauce.

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Once thickened, set cherries aside to let cool a little bit. (If mixture is too thick add additional water 1 tbsp at a time and heat through. If mixture is too running, mix 1 tbsp cold water with 1 tsp cornstarch and mix in)

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Once cooled and not extremely hot, transfer cherries into pie plate. If you choose, add additional butter at this point.

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Add the top layer of the pie and pinch edges together. Slice an “x” in the middle of the pie to allow it to breathe while baking.

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Bake at 400 degrees for 40-50 minutes or until the middle of the pie is bubbly and the edges or golden brown.

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*I use this crust on a couple breakfast dishes as well: Egg Tart, Chicken Pot