Category Archives: Desserts

Breakfast Nut Cookies

While watching the kids today I decided during nap I would try and be somewhat productive and get some snack options in our house. This was one the choices I chose. :)

I believe the two kids I am watching were expecting full sugar and were not big fans of the “healthy” cookie. Cooper on the other hand gets it a lot so this was a treat for him! :) Although they liked the fact that there was brown sugar in this one, this option won over the muffins. :) Funny how those things work!

I adapted this recipe from Cooking Light, First Foods.


  • ¾ cup brown sugar*
  • ¼ cup butter or coconut oil, melted
  • 2 eggs
  • 1 tsp vanilla
  • 1 ½ cups whole wheat flour
  • ½ tsp baking soda
  • ½ tsp cinnamon
  • ¼ tsp all spice
  • ½ cup dried cranberries
  • ½ cup mixed nuts (I used cashews and soy nuts)
  • 1 tsp sugar for topping

Preheat oven to 350.

Combine first four ingredients and mix well.

Add flour, baking soda, cinnamon, all spice and mix well.


Fold in cranberries and nuts.


Scoop a small amount onto baking sheet and sprinkle a little sugar on top.

Bake for 10 minutes.

These litle cookies will be healthier for your kids than your typical cookie.

*Do not substitute honey for the brown sugar as this is the basis of the flavor for the cookie.




Twix Bars

Homemade Twix bar? Yup! And they ARE delicious!

I found a recipe and improvised it ALOT to make it what I wanted. This is a quick go to recipe if you have a family who loves caramel such as myself, or even a good cookie base with a thick layer of chocolate on top. I love a good cookie that melts in your mouth and something about the sugar and butter in this cookie keeps you begging for more.



  • 3 cups flour
  • ½ cup sugar
  • ½ cup butter (1 stick)


  • ½ cup butter
  • 3 tbsp corn syrup (OR pure maple syrup)
  • ¼ cup canned coconut milk
  • ½ cup brown sugar
  • ¼ cup sweetened condensed milk

Top Layer:

  • 1 cup dark chocolate chips
  • 1 tbsp butter

For the crust, mix together all ingredients until mixture is crumbly.


In an 8×8 greased pan, press crust mixture into pan until evenly distributed.


Preheat oven to 350 degrees and bake for 15-20 minutes or until light/golden brown.





Crust after baked-Golden Brown

Meanwhile, while the crust is baking begin the filling. In a small sauce pan, compile all ingredients and being to boil. Stir constantly.



Use canned Coconut milk for this recipe. It’s thicker and helps add consistency to the filling. If you do not have canned coconut milk, substitute this portion with more sweetened condensed milk. (Equal parts for substituting)

Once boiling, reduce heat to medium and stir constantly for 5 minutes. Set the timer, you must stir for a solid five minutes.


Once your five minutes is up and crust is warm out of the oven, pour filling on top. Refrigerate until solid.

Once cooled down, heat chocolate chips and butter together until melted. Pour on top!

Let chocolate harden and than cut and ENJOY!!!!!


I’m a BIG Caramel gal along with a great cookie! This is fabulous and is beyond description!

Be careful not to eat half the pan in your first sitting! :)

Store in the refrigerator to keep firm!

Mint Chocolate Chip Cookies

I love a good cookie and a staple cookie for me is chocolate chip with not too many chocolate chips. I love the dough more than the chocolate. I am a chocolate lover but for some reason prefer no chips in my chocolate chip cookies. :)

I made these today to add a twist to them and unfortunately it didn’t make too many cookies. Not because the recipe itself, but because a cookie dough thief comes and snatches all the dough before it can get baked. I used to be able to blame this on my sister because I would hide the dough from her because I was mean and not for any other reason. Sorry sis! But this time, I can only blame myself as I wouldn’t serve raw egg to my son. I hate probably ate half the dough today. I know have a terribly food baby rolling around in the pit of my stomach.

Needless to say, this is great dough and great cookies.


  • ¾ cup dark brown sugar
  • ¼ cup granulated sugar
  • ¾ cup coconut oil, melted
  • 1 egg
  • 2 tsp vanilla
  • 2 cups flour
  • 1 tsp baking soda
  • 1 cup semi sweet chocolate chips
  • 1 cup mint morsels

Combine sugar and coconut oil in a standing mixer.

cream well, but do not over mix.


Add egg and vanilla. Mix well but do not over mix.

This is how it should look without over mixing


Slowly stir in flour and baking soda. Mix until incorporated. image

Mix until well incorporated, again being careful not to over mix.


Add chocolate chips and mint morsels.

Place on cookie sheet about 1 inch apart and bake at 375 degrees for 8 minutes.

Enjoy with a cold glass of milk or vanilla ice cream!

Hope you didn’t eat all the dough so that you would enjoy the fresh baked cookies! :)


Easy cake pops

Cake pops can take a lot of work and a lot of your precious time to compile them. After all the time spent into making delicious cake pops the family devours them leaving you with nothing but crumbs and begging for more.

Do you ever think about the amount of time you spend in the kitchen slaving over breakfast, lunch, dinners, and tasty desserts? I don’t think about it as I know the hours are beyond what I can count. Although my husband is an accountant I still refrain from asking him as I still like to believe ignorance is bliss. :)

These are pretty good and I freeze them and pull one out at a time to enjoy throughout the month. (Okay maybe I take a few out at a time)

Here’s what you do…


  • 1 box yellow cake mix
  • ¼ cup oil
  • 2 eggs
  • Water (as per the box of cake mix)
  • 8 oz Sweet cream frosting
  • 2- 16oz bag of chocolate (I used semi-sweet and white chocolate for a variety)

Bake the cake according to package instructions.

Let cool fully! Once cooled take a butter knife and slice through every which way to crumble to cake easily and into small pieces.


For easy use, in a stand mixer combine the cake crumbs with the frosting.



Roll into small balls and place in muffins cups or line up in a 9×13 pan.


Place in the fridge for 2 hours.

Once cold, melt chocolate and 1 tbsp of butter (optional) together until fully melted.



Dip each individual ball into chocolate and place back in the pan. Keep in the fridge.


Once chocolate is hardened you can drop them into a plastic bag and keep in the freezer if so desired.


Iced Pumpkin Delights

Icing really does make or break a cookie. These cookies were good but the icing transformed them from a simple cookie to a magnificent dessert. Okay maybe that’s a big statement but they really did make the difference. unfortunately I think Cooper and I ate over 5 cookies together in one afternoon. I convinced myself that due to the holidays rapidly approaching, it was healthy for us to binge throughout the day on anything and everything that was considered “unhealthy” and that’s just what we did. :)

I have been wanting to make these cookies for awhile and now that Fall is behind us I still took the opportunity to make them as Christmas desserts can continue to be made through the new year. (And, I have a lot of pumpkin puree in the freezer)



  • 2 cups unbleached flour
  • 1 ½ teaspoons baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 ½ tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp allspice
  • 2 eggs
  • 1 cup brown sugar
  • ½ cup canola oil
  • 1 cup pumpkin puree


  • 1 cup powdered sugar
  • 3 tbsp milk


Mix together the first seven ingredients and set aside. In a kitchen aid mixer add eggs, brown sugar, canola oil, and pumpkin puree. Blend well until smooth and creamy.

Add dry ingredients a 1/2 cup at a time and thoroughly mix through.

Drop by spoonful’s onto a cookie sheet and bake in preheated oven of 375 degrees for 8-10 minutes.

Let cool on a wire rack. Once thoroughly cooled to room temperature, mix the icing together. If icing is too runny simply add more powdered sugar to thicken it up. This will allow it to keep from running off your cookies and stay right where you want it. :)


Be prepared to be wowed!

White Chocolate Pecan Pumpkin Muffins


When you have such a long name for the item you are baking, it says it all, the name being so long is a catalyst for the delicious ingredients that rest in the muffin.  To me this is the perfect holiday food. Deee-licious! I keep them coming this time of year as it’s a great excuse to keep baking all the foods you want but can’t justify during the middle of summer. I believe this is why the holiday weight starts gravitating towards our hips and buttocks; lots of comfort food. :)

I actually started the morning off baking these muffins as our house was a bit chilly with the evening frost. The heat was already turned up and if I had a say, I would leave the heat at 78 for complete comfort but would create the perfect sauna for my husband. So, we steer clear of that and I resorted to baking to help add the extra heat that I absolutely love; a blazing oven.


  • 3 cups all-purpose flour
  • 1 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • 1 tbsp. allspice
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 4 large eggs
  • 2 cups sugar
  • 2 cups pumpkin puree
  • ¼ cups vegetable oil
  • 2 cups white chocolate chips
  • 1 cup chopped pecans

Preheat the oven to 350˚ F.

Line muffin tins with liners.  In a medium bowl, combine the flour, cinnamon, nutmeg, allspice, salt and baking soda, stir to combine.

In a standing mixer combine the eggs, sugar, pumpkin-puree and oil.  Mix on medium-low speed until blended.

With the mixer on low slowly add dry ingredients, mixing just until incorporated

Add white chocolate chips and pecans and give it a good stir.


White Chocolate Cranberry Cookie Bars

Yesterday I went on a baking spree and made White Chocolate Chip Pecan Pumpkin muffins, Cranberry Cookie’s, Artisan bread and homemade spaghetti. My girlfriend came over for dinner with her son while our husbands went out and watched the Blazers game. I’ve been in a huge holiday cooking mode and have wanted to use the fresh cranberries I got last week.

Both of our sons are on a food strike and we both felt confident that they would eat spaghetti because what kid doesn’t like pasta? Ours! Okay it’s not that they don’t like it, but Coopers deal is anything and everything the last two months. He will not eat unless it’s scrambled eggs or desserts. It’s not suiting my fancy whatsoever so I’ve had to set limits that if he doesn’t eat in his highchair, he is choosing to go to bed hungry. This hasn’t really worked as he is getting most his nutrients from milk right now. I’ve had to come to the realization that I am providing him with a well-balanced diet so I can’t worry about him getting “enough” to eat. He will eat and drink when he is ready. This is a hard one for me, I feel responsible as I am the mother.

All that to say, last night my agreement with Cooper still remained: “if you don’t eat dinner, you go to bed hungry!” Sadly to say this lasted for only an hour. I was sitting on the floor eating my dessert and while I walked away for some water real fast, he stumbled upon the dessert plate. Clearly my strategy to hide it behind his giant ball where we were sitting on the floor wasn’t a good enough hiding spot. Or shall I say it wasn’t hidden at all and was placed directly in his sight. There was no stopping him at that point, he absolutely loved the sugary dessert but why wouldn’t he? Maybe the small amount of vitamin C from the cranberries will help provide some nutrients. :) It was very tasty and I let him partake in this dessert as it allowed me to get “seconds” now that I was sharing. Sweet baby.

Cranberry Cookie

  • 1/4 cup vegetable oil
  • 2 Tablespoons butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla
  • 1 1/2 cups all purpose flour
  • 1/4 tsp baking soda
  • 1 1/2 cups fresh cranberries (if you use frozen, don’t thaw)
  • 1 1/2 cups white chocolate chips

Preheat oven to 350ºF and spray a 9×13-inch pan with nonstick spray.

In a large bowl, cream together canola oil, butter and sugar. Add eggs and vanilla and beat well.

Add the flours and baking soda and stir just until the batter comes together.

Spread 2/3 of the batter in the bottom of the pan. Sprinkle with berries, then drop the remaining dough in spoonful’s over the fruit – it will spread as it bakes, and you don’t need to cover it all.

Bake for 30 minutes, until lightly golden.
This recipe was super easy and a quick last minute dessert. I enjoyed this recipe so much that I decided I would add this to the list of Thanksgiving desserts.

Peanut Butter Pecan Chocolate Chip Cookies

My husband asked me the other night for something sweet. I asked what kind of cookies he would like and his response was: “Some sort of chocolaty, peanut buttery, nutty cookie goodness.” What was I supposed to take from that, he comes up with the funniest yet weirdest things and makes it sometimes difficult to produce what he is thinking. He is the type that gets a bee in his bonnet and will not be satisfied until he gets what he’s dreamt up. So I challenged his vision of a cookie and told him I would make them if he would give our son a LONG bath. (Cooper loves baths and can play forever; I also wanted some alone time in the kitchen)

Basically I took my Ultimate Chocolate Cookie recipe and tweaked it to add peanut butter and pecans.


  • ¾ cup granulated sugar
  • ¾ cup packed brown sugar
  • 1 cup butter, softened (I almost melt the butter entirely but leave a couple chunks)
  • 1 teaspoon vanilla
  • 1 egg
  • 3/4 cup creamy peanut butter
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup coarsely chopped nuts (I used Pecans)
  • 1/2 package Semi-sweet chocolate chips

In my Kitchen Aid Mixer I combined the first 6 ingredients and cream really well until light and fluffy. Add remaining ingredients except nuts and chocolate chips and beat well. Stir in remaining two ingredients.
On a greased cookie sheet spoon cookies and bake for 8-10 minutes until light brown.

My husband LOVED these cookies and said they are thus far his favorite cookies that I make. “Perfectly soft, yet perfectly done,” he said.

(Sorry this photo is a bit blurry, I didn’t realize it until after the cookies were basically all eaten from the plate)

I actually froze quite a few cookies considering this recipe makes about 30-36 cookies and we tend to eat about 4 at a time. :)

Peanut Butter Bars

Woah, let me tell you, sometimes I simply don’t think very much or I am completely in my own world or tired that things don’t flow properly. I love starting Monday’s with a baking/cooking spree and get stuff prepared for the week (Mantra Mondays). Although, this morning for some reason happened to not flow quite right. My husband wanted peanut butter bars so I started making this SIMPLE recipe only to screw it up; honestly it was very annoying. For some reason I couldn’t compute the disaster while it was happening, I kept thinking something was off, but I didn’t stop to grab the recipe and actually fix it. LAME! I totally messed up my peanut butter bars by not mixing the graham crackers with the peanut butter. I made it have a crust without realizing I needed to mix it with the peanut butter mixture. Of course I realized it once the chocolate was not only melted, but spread across the top and chilling in the fridge.

I am too cheap to throw it out and wanted to see if my husband would even notice what’ up; although I have a strong feeling the graham crackers will be extremely crumbly and not stick to the peanut butter. Half tempted to mix everything together including the chocolate and making a new version of peanut butter bars……

Stupid things like this make me laugh yet make me so frustrated because it’s almost too simple of a recipe to mess up. :)


  • 2 cups graham crackers
  • 1 cup butter (coconut oil)
  • 1 cup peanut butter (almond butter)
  • 2 cups powdered sugar
  • 1 ½ cups chocolate chips

Mix first FOUR ingredients TOGETHER and spread throughout a 9×13 ungreased pan. Melt chocolate with a little butter and spread a top the almond butter mixture and refrigerate for 1 hour before serving.

Without fail, you will make some yummy treats if you follow my instructions and read the one and only way to make them flop. :)


*Note: so I was right, you couldn’t even cut them without it being a disaster. I ended up melting the chocolate again and remixing everything together. They weren’t bad, but definitely was not the taste of peanut butter bars. My husband claimed they were rice crispy treats with chocolate. HAHA not sure where the “crispy” part came in, but it definitely gave us a good laugh.


Lemon Scrumptious Bars


We had some friends over for dinner on Friday night. It was a last minute decision because we were both free and hadn’t spent some time together as families in quite awhile. I am not too sure why, but I have had the worst sweet tooth for the last two weeks. Insanely bad! I have had absolutely no discipline, and not only during the evening when I choose to enjoy my treats, I’ve ventured into the mid morning sweet indulgences as well. So not good for me, but I haven’t seemed to stop this poor habit nor truly desired to, although I’m sure the scale would prompt this to happen sooner rather than later if I stepped on it. Funny how scales quickly show the indulgences of a couple weeks yet when you are good for months prior, the scale still never moves.


Enough of my rant, I chose to make lemon bars since my sweet tooth has been acting up lately it chose something tart instead of my usual affair with chocolate. Even my husband who isn’t a big lemon bar fan devoured this dessert quite promptly. Our guests said the combination of the crust and the glaze made these by far the best lemon bars ever. I must say, this was a very true statement. Today is Sunday and in only two days a whole 9×13 pan has been conquered. We decided they were perfect with our cup of coffee this morning and we might as well finish the pan; neither of us thought it was a good idea for them to sit all day, why not enjoy them now.

You must try this recipe even if you aren’t a big fan of lemon bars.


Lemon Scrumptious Bars:


  • 1 cup butter
  • 2 cups flour
  • ½ cup powdered sugar
  • 1 tsp grated lemon peel

Blend together in a standing mixer and press in a 9×13 greased baking dish. Bake at 350 degrees for 30 minutes or until golden brown. Meanwhile make the filling.


  • 4 eggs
  • 2 cups sugar
  • ¼ cup flour
  • 1 tsp baking powder
  • ¼ cup lemon juice
  • 1 tsp grated lemon peel

Combine everything in a standing mixture and pour atop the half baked crust. Bake an additional 25-30 minutes or until light golden brown and the middle doesn’t jiggle.


  • 1 cup powdered sugar
  • 2-3 tbsp lemon juice

Combine the glaze and layer on top of the bars once they are FULLY cooled. Place in the fridge to harden glaze before serving.

These taste the best the next day to be honest. They are delicious the night of but something about them sitting over night makes them that much better.

Enjoy as dessert or truly with a cup o’ jo in the morning. Scrumptious!!!


I must pay tribute to