Sunday, November 8, 2009


If you're a fan of Rice Krispy Treats (and honestly, who isn't?) give scotcheroos a try. They're almost as easy as the original treats, but these will satisfy that chocolate-peanut butter craving in a way that Rice Krispy Treats never could!

Shopping List
Rice Krispies
Creamy Peanut Butter
Light Corn Syrup
Semi-Sweet Chocolate Chips
Butterscotch Chips

Mix 1 cup sugar and 1.5 C Karo syrup in a saucepan over medium heat. Once the mixture begins to boil, remove from heat, and add 1.25 C creamy peanut butter.

In a large bowl, add 6 C Rice Krispies and then peanut butter mixture. Stir Rice Krispies until all are evenly coated with peanut butter mixture.

Press Rice Krispies into a 9 x 13 pan. Some people suggest buttering your fingers so the mixture won't stick. I, however, do this close to the sink, and keep my hands fairly wet with cold water. I find that it helps me to avoid the "butter-fingers" drama that may later ensue. (I drop enough AS IS!)

Melt 1 C. chocolate chips, and 1 C. butterscotch chips in microwave (2-3 minutes depending on microwave). Stir until smooth, and pour on top of Rice Krispies. Let them cool completely before cutting.

**Ever have drama when it comes to melting chocolate? Here's the key. NEVER put anything into the melted chocolate mix after you have microwaved it. If you ever need melted chocolate to be thinner than it's normal consistency, add the milk BEFORE melting chocolate. If the melted chocolate changes temperature too quickly, it turns thick and chalky.

Good luck - and enjoy!

Monday, October 5, 2009

Sour Cream Pound Cake

This cake was so tasty. I even forgot it was in the oven and over cooked it, which left the outside a bit crunchy. However, the next day (when I literally ate it for breakfast) the moisture from the cake had softened the outside, and I ended up eating a LOT more cake than I'd advise anyone to do in one sitting! It was pure, buttery, golden cake divinity.

Shopping List
1 box yellow cake mix (butter recipe)
sour cream

Preheat oven to 325 degrees
Mix cake mix, one stick of melted butter, 8 oz sour cream, 3 eggs, and 1/3 cup water with a hand mixer.
Add one cup of flour and 1 cup of sugar.
Mix until batter is smooth.

Spray bundt cake pan liberally with cooking spray, and pour batter in.

Bake for 1 hour, then cool for five minutes. Remove cake from pan and sprinkle with powdered sugar.

*Recipe courtesy of Mary Wilde

Wednesday, August 19, 2009

Try These

They are DELISH!

Banana Crumble Muffins

Shopping List
Baking Soda
Baking Powder
Granulated Sugar
Brown Sugar
Preheat Oven to 375 degrees F

In a large bowl combine:
1.5 C flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt

In second large bowl:
3/4 C Granulated Sugar
1 egg
1/3 C melted butter
3 mashed bananas

Pour wet into dry and stir just until all ingredients are moist. Do not over stir. Pour batter into greased muffin tin. (Will make about ten muffins)

1/3 C packed brown sugar
2 Tbs flour
1/8 tsp cinnamon
1 Tbs butter

Mix all the dry ingredients together, and then pour melted butter in. Use a fork to cut in the butter.
Sprinkle on top of uncooked muffin generous; the muffins will get bigger, and the topping needs to cover most of the top.

Bake for 18-20 minutes, or until a toothpick comes out clean!

Tuesday, July 14, 2009

Minnie Mouse Cupcakes

I made my son a Mickey cake for his birthday back in January. Since then my daughter has been talking about the Minnie cake she'd get for her birthday. I didn't want to do the same cake again, and I wanted something simple - so I came up with these.

I followed the cake mix directions and then added the following ingredients to moisten the cake up a bit:

1 cup sour cream
1 small packet of chocolate instant Jello (because my cupcakes were chocolate)
1 cup of sugar

I then baked according to the cake directions.

To decorate:
2 cans vanilla frosting
1 jar red professional food coloring (can usually be found at party stores)
1 pack of oreos
small (sandwich size) plastic bag

Empty contents of 1 jar of vanilla frosting into medium sized mixing bowl. Add entire jar of food coloring - mix well, cover, and let sit overnight. It takes a while for the true red to come through. It will look dark pink at first.

The next day - frost the cupcakes with red frosting. Take small scoop of vanilla frosting (from second can) and place in plastic baggie. Snip off very small corner of the bag, and squeeze white frosting for polka dots. They will look pointy at first. Allow them to dry before pushing down tips.

Take Oreos and twist open. Push down through frosting and into cupcakes. Don't worry about removing the frosting from the back of the Oreos - people like that part anyway!

Monday, June 29, 2009

Dreamsicle Pie

I found this recipe a few days ago - and it reminded me of something my roommates and I used to make in college. Technically it's not considered baking - but it is sweet, and it makes for a perfect 4th of July treat.

Shopping List
Orange Sherbet
Sweetened Condensed Milk
Cool Whip
Orange Juice
Cream Cheese

Prep: Soften sherbet and cream cheese

Line a loaf pan with foil extending foil past the edges (this make lifting pie out easier). Spread two cups of softened sherbet into pan. Put in freezer.

In medium mixing bowl beat 8 oz. softened cream cheese until smooth. Add 1 can (14 oz) sweetened condensed milk, 1/2 cup orange juice, and 1 tub (8 oz) cool whip, and stir until creamy.

Pull sherbet out of freezer and pour cream mixture on top. Freeze for three hours.

To serve invert dreamsicle pie onto large platter and slice.

Monday, June 22, 2009

Buttermilk Belgian Waffles with Vanilla Syrup

If you're a local, you've probably been to Magleby's Fresh for their all-you-can-eat french toast breakfast.  The french toast is fantastic, but it's the syrup that really makes the meal.  My recipe might not be exact, but it's pretty darn close.  If you don't have a waffle maker, try the syrup over buttermilk pancakes.

Shopping List
Corn Syrup
Baking Soda
Baking Powder
Waffles: (makes about 5 waffles)
In a medium sized bowl combine the following ingredients:
2 C. flour
2 eggs
2 C. buttermilk
2.5 tsp baking powder
1.5 tsp baking soda
1/2 tsp salt
1 Tbs sugar
1/4 C + 2 Tbs oil

The order of the ingredients really doesn't matter in this recipe.  With morning cooking laziness, I generally throw everything in before I even mix the ingredients.  Stir until all ingredients are wet - but do not over mix.  
Cook batter in waffle maker, using your specific waffle maker instructions.

Vanilla Syrup:
In a small pot combine
1 stick (1/2 C.) butter
1 C. sugar
1 C. buttermilk
1 Tbs. vanilla
1 Tbs corn syrup

Bring ingredients to a boil - and let them boil for ten seconds.  Remove from heat and add 1/2 tsp baking soda.  Syrup will be very foamy.

***Serving Suggestion
This meal is fantastic with fresh strawberries and homemade whipped cream.

Sunday, June 14, 2009

Chocolate Peanut Butter Cookies

Yes, yes - another cookie.  But as a mother of three - they're always a hit.  I'm a big fan of anything that can be eaten sans silverware (less dishes).  These cookies are super, SUPER rich, but if you like peanut butter and chocolate you should give these a try.  I should warn you that the dough on these cookies is very sticky - so wear an apron while putting these together.  

Shopping List
Brownie Mix
Cream Cheese
Creamy Peanut Butter
Powdered Sugar
Chocolate Frosting 

Preheat Oven to 350 degrees F

I  large mixing bowl combine brownie mix, 1 egg,  4 oz softened cream cheese, and 1/4 C melted butter.  Stir until all ingredients have combined.  (Manually this may take some time - I prefer to use my Kitchen Aid)

Place dough in refrigerator, it will  be very sticky.

In separate bowl combine 1 C. peanut butter and 1 C. powdered sugar.  Stir together (I use a fork) until sugar is no longer visible, and mixture forms a large peanut butter ball.

Remove first mix from refrigerator, and roll dough into 1 tablespoon sized balls.  Place on greased cookie sheet two inches apart.

From the peanut butter mixture, roll out 1 tsp. sized balls, and push into the center of the chocolate cookie balls.  

Bake at 350 for 10-14 minutes, until edges are set.

Cool cookies completely - on cookie sheet, before frosting.  I prefer a small amount of frosting, because like I said, these cookies are already VERY rich.   I use the frosting to add a little bit of flavor, but mostly to make the cookies a little bit prettier.  

Happy Baking!  

Tuesday, June 9, 2009

Show Me What You've Got!

I was recently asked if followers of this blog were allowed to submit their own recipes for me to try, and the answer is YES!  I'd love to add your content to my blog.  I've added a link on the right side of my blog for recipe submissions.  I'm always looking for tasty new treats, so please submit-away!  

Sunday, June 7, 2009

Monster-Sized Chocolate Chip Cookies

If you're looking for a little treat to pass out at your child's class party, you'd better look elsewhere.  These cookies are enormous, thick, and taste like something you'd purchase from Mrs. Field's.  I personally LOVE these.  

Shopping List
Baking Soda
Brown Sugar
Granulated Sugar
Chocolate Chips

PREHEAT OVEN TO 325 degrees 
In a large mixing bowl combine the following ingredients:
2 Cups + 2 Tbs. Flour
1/2 tsp Soda
1/2 tsp Salt
set aside

In mixer combine:
1.5  Sticks of MELTED Butter
1 Cup Brown Sugar
1/2 Cup Granulated Sugar
Mix ingredients together forming a light brown cream
Then add:
1 Large Egg, and 1 Large Egg Yolk
2 tsp.  Vanilla
Mix well.

Slowly add the dry ingredients into the wet, until dough is formed.  
Add 1-1.5 Cups semi-sweet chocolate chips, depending on how much chocolate you like.

Cover dough (in mixing bowl) and set in fridge for 15-20 minutes. This is a trick that will help your cookies from falling flat.  

Here's the new twist on spooning out your cookie dough:
Scoop out 1/4 cup of dough.  Roll into a ball, and then break the ball in half.  Turn each ball so that the broken edge of the dough faces up.  Shove the two balls back together (jagged edge facing up) and mold the bottoms together.  Do not smooth the top surface.  
This will help to give the cookies more girth.  Place on a greased cookie sheet making sure that each cookie has PLENTY of room to expand.  I can usually get about nine cookies on an average cookie sheet.  

Bake at 325 for 15-18 minutes or until tops are golden brown.  Remove from oven, but leave on cookie sheet to cool.   

Sunday, May 24, 2009

Blueberry Muffin Crumble Cake

Here's a slight variation on your typical boxed-blueberry-muffin mix. It's unbelievably easy, and in my opinion - better than plain muffins. It can be served hot the morning of, or cold when prepared the night before.

**Shopping List:
2 boxes of Blueberry Muffin Mix - I prefer Betty Crocker
Vegetable Oil
Brown Sugar

**All muffin mixes require different ingredients.  The ingredients in my cake are the ingredients that are called for when using Betty Crocker Wild Blueberry Muffin Mix.  If using a different brand, use whatever ingredients it calls for.  You will need all of the ingredients to make TWO complete batches (boxes) of muffins.

Preheat Oven to 400 degrees
Combine 2 pouches of muffin mix,  1.5 C. Milk, 1/2 C. Vegetable Oil, and 4 eggs in a large bowl and mix.
Gently fold in two cans of drained and rinsed blueberries.
Pour mix into a greased 9x13 inch pan.

In a small bowl combine:
3 Tbs. Flour
3 Tbs. Brown Sugar
3/4 tsp. cinnamon
stir together
cut in 2 Tbs. Softened Butter - I use a small fork to do this
(Topping should form into small brown sugar and cinnamon balls)

Sprinkle mixture on top of muffin batter and bake for 25-30 mins.  Topping will look golden brown, and a toothpick should come out clean when cake is finished.

Serving Suggestion:  My husband loves to spread a little bit of butter on the sides of his piece for an even more decadent flavor.

Sunday, May 3, 2009

Chocolate Chewies

If you don't have the time to roll out and bake up several pans full of choclate chip cookies, here's a great alternative. These chocolate oatmeal bars are rich, chewy and hard to ruin. Just make sure you have plenty of milk on hand to wash these down. 

Shopping List
Brown Sugar
Baking Soda
Semi-Sweet Chocolate Chips
Sweetened Condensed Milk

Preheat oven to 350 degrees
In large bowl combine 1 cup butter, 2 cups brown sugar, and 2 large eggs 
Mix on medium speed until ingredients form a light brown cream
Mix in 2 tsp. vanilla, 1 tsp baking soda, 1 tsp salt.
Slowly add in 2.5 cups flour
Once dough is formed, slowly add 3 cups dried oats

Press 2/3 of dough into the bottom of a greasted 9x13 baking dish (I prefer glass) 

The dough should barely cover the bottom of the baking dish.  

In a separate microwave-safe bowl, combine:
1 cup sweetened condensed milk
2 Tbs. butter
1/2 tsp. salt
2 tsp vanilla
Microwave ingredients on high for 2 minutes (or until mix is hot enough to melt chocolate chips)
Add 12 oz (1 standard sized bag) of chocolate chips and stir ingredients until all chocolate chips are melted

Pour chocolate onto dough and spread until dough is covered.
Take remaining dough and place pieces on top of chocolate until only a little bit of chocolate is showing:
Bake at 350 degrees for 20-23 minutes, or until top is golden brown.  Cool completely before serving.  I like to put mine in the freezer for ten minutes before cutting; it makes the bars easier to serve and helps to maintain their shape.  

Sunday, April 26, 2009

Chocolate Hazelnut Tart

You'd think that someone with a "baking blog" would actually know what a TART was, but honestly - I'm not quite sure what a tart is, or if this even qualifies.  Yet somehow I have always referred to this pie as a tart.  Call it what you will,  but  if you're into that chocolaty-hazelnut flavor this  recipe is a must.  The end result is very similar to a very rich pecan pie without the nutty top.  

Shopping List
Frozen Pie Shell (thawed)
Light Corn Syrup
Semi-Sweet Chocolate Chips
Peeled and Chopped Hazelnuts

Preheat Oven to 325 degrees 

In a medium sized bowl combine:
1/2 Cup Sugar
2 Tbs Flour
3 Eggs
1 Cup Corn Syrup
2 Tbs. Melted Butter
1 tsp. Vanilla
1/4 tsp. Salt

Mix well

1.5 Cups Chopped Hazelnuts 
1 Cup Semi-Sweet Chocolate Chips

Stir and pour into thawed pie shell.

Place pie shell on flat baking sheet and place in oven. Bake for one hour.  Use caution when removing the tart from the oven because the tart will not yet have set.  It will seem very runny at first - but will solidify once it has cooled completely.  

I have never tried it with any "extras" but I can only imagine that ice cream and/or whipped cream compliment it well.   Enjoy!!

Sunday, April 19, 2009


I think my love for baking originated with these cookies.  They were easy, and a huge hit amongst friends and family.  I have had many family members ask for the recipe, and then later say that they were a complete flop.  I'm going to take this one step by step - and hope that it encourages those people to give these delicious treats one more try; they're totally worth it.

Shopping List:
Devil's Food Cake Mix
Vanilla Frosting
Vegetable Oil

The first step is getting the right ingredients.  I've tried a few different cake brands, and flavors but these always seem to taste the best:
Combine cake mix, 2 eggs, and 1/2 cup vegetable oil in medium sized bowl.  Mix well.  This part can be tricky, because the dough is very dense and it often seems like there is not enough liquid.  Be patient:  there's plenty, it just takes a while for everything to combine.  Before I had my Kitchenaid, I had to use a fork - and it took FOREVER.  Once the dough is well mixed, roll into balls and place on a greased cookie sheet 2 inches apart.  Bake at 375 degrees for 7-8 minutes.  Knowing when to pull these out is KEY.  If the cookies are pulled out too soon, they'll go flat.  If they're left in too long, they burn.  I always set the timer for seven minutes, and pull them out as soon as the tops BEGIN to crack:  

Enlarge the picture and notice the cookies in the back row. Those cookies were perfect. (The front cookies didn't crack as well as they should have because I kept opening the oven to take the picture!)

Pull the cookies out, but do not remove from the cookie sheet. Place them on a table or counter (away from the heat of the oven) to cool. Once cooled, frost the bottom of one with vanilla frosting, and then place another cookie on top. Enjoy!

***Warning - these cookies are easily consumed in mass quantities, and often lead to bloated, sick, stomachs - with no desire to stop eating. They also lead to sneaky behavior:

(I felt like making him eat the one he licked wasn't much of a punishment...but what else could I do?!)

Thursday, April 16, 2009

Cinnamon Roll Heaven

I have been a cinnamon roll junkie since childhood. But my mother (having six kids) didn't make homemade rolls very often; we were more of a canned-cinnamon-roll family. And it wasn't until this past Christmas that I even attempted to make my own. I generally fail when it comes to all things yeast - but these turned out beautifully. I made them again on Easter, with a few changes - and I thought they were even better this time around. These are best when made the night before you want to eat them. Make the dough, then store the completed rolls in the fridge overnight. In the morning, pull them out one hour before cooking to let the dough rise.

Shopping List:
Brown Sugar
Powdered Sugar
Cream Cheese

Before you begin, set out two eggs for 15 minutes - or until room temperature

2 C. Flour
1/2 C. Sugar
1 tsp. Salt
2 Tbs. Yeast (2 packets)

Stir dry ingredients together, then cut in 1 stick of butter.

Pour in 1.5 C. HOT water (I just used the hottest water my tap could give me)
Mix on medium speed for 2 minutes

Add 2 eggs, room temperature.
Add 1 C. flour

Mix on high for 1 minute

Gradually add in 2-3 cups of flour - until dough is thick and elastic when pulled from side of bowl (I used about 2.5 cups here)

Spray counter with cooking spray (or use flour) and roll dough into large ball
Cover with plastic wrap (sprayed with cooking spray), then a towel, and let sit for 20 minutes

Separate ball into two equal balls
Roll flat into a large rectangle
Spread softened butter all over top, (be fairly generous) and then sprinkle with cinnamon and brown sugar mixture:

1 C. Brown Sugar, packed
2.5 Tbs. Ground cinnamon

Once covered in cinnamon and sugar - roll the rectangle into a long loaf (hotdog -not hamburger) and then slice into 12 rolls
Place the rolls into a greased glass pan

Do the same for the second ball and then bake at 350 degrees until golden brown (about 25 mins)

Rolls are done if they sound hollow when tapped

Once out of the oven, frost with this frosting recipe:

1.5 C. Powdered Sugar
1/4 C. Butter
3 oz. Cream Cheese
1/2 tsp. Vanilla
1/8 tsp. salt
Splash of milk (to thin it to desired consistency)