Thursday, December 14, 2017

The Top Five Holiday Treats

I've been a bit under the weather lately, so getting my holiday baking done may be a but of a trick this year. So, I asked my family to rank the most important things to get made between now and Christmas, and here are our Top 5:

This has become an absolute favorite of family, friends and co-workers. The little bit of black it turns your lips is overlooked because it's just SO good.

I was too scared for years to even try caramels, but these have (so far) been foolproof, and we LOVE them.

Can't live without these. I grew up with them, too.

Basic, but so, so good, especially when you eat them right out of the oven.

#5: Okay, this is a tie... Cranberry-Gingerbread Cheesecake Bars for my husband, Sugar Cookies for my boys, and Snowball Cookies for me.

May you find the time in your hectic life to do some baking, too, for the holidays, or just for a Tuesday!


Sunday, October 15, 2017

Perfectly Fall - Cheesecake Bars

I'm up to my elbows today in cream cheese and pecans. I'm making one batch of each of these perfect-for-fall cheesecake bars.

They're not new. You can find the recipe for the Caramel Apple Cheesecake Bars here...

And the Pumpkin Streusel Cheesecake Bars here.

Enjoy!

Sunday, July 2, 2017

Chocolate Strawberry Cream Cake {Recipe}

My boys went on a big camping trip (again) this summer. But right before they left we picked pounds of fresh strawberries. So, I made this chocolate-strawberry cake to welcome them home.

What you need:
Click on each link below for the recipes:

6" Chocolate Cake (doctored cake mix or scratch recipe)
Whipped Cream Frosting

Strawberry filling/topping:
2 cups fresh or frozen strawberries.
1/4 cup sugar
2 Tbsp. corn starch 

Yield: 6"x5" cake Serves 8-10

Wednesday, May 24, 2017

Play Ball!

It's baseball season... something that takes up a lot of time in our house.
And all of those baseball games mean.... baseball treats!






Click the Links Below to See:

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Monday, April 10, 2017

Happy Easter - Sweet Treat Ideas


Happy Easter!!

The basketweave technique looks really amazing. 
This post includes video of how to make a cake that looks like an Easter Basket.

These are just like cake pops, but you make them with toothpicks, instead of lollipop sticks.

There's just something better about when you put anything on a stick.
Click the link to see how to make cookies on a stick.


Easter Cookie Bouquet
These Cookie Pops are perfect to make a bouquet.


The Simple Easter Egg Cake
An oval pan, some pastel colored icing... it's all you need.

These might be a little more generically spring than Easter, but they fit the color scheme here.

Click the Links Below to See:
Vanilla Sugar Cookie Recipe
Royal Icing Recipe
How To Make Cake Pops
Spring Decorating Ideas

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Saturday, December 10, 2016

Homemade Gingerbread Caramels {Recipe}

These caramel candies are a favorite in our house at the holidays. The recipe came from another parent at my kids' school. She sells vanilla caramels every year at the bake sale, and last year, I asked if she'd show me how to make them. Thankfully, she obliged.

What You Need:
1 cup unsalted butter (2 sticks)
1 lb dark brown sugar (2 3/4 cups) OR 1 lb light brown sugar + 1/4 cup molasses
1 cup white corn syrup
1 (14-15 oz) can sweetened condensed milk
1/2 tsp. salt
1 tsp vanilla
1-2 tsp. pumpkin pie spice

Yield: 50-60 caramels 
*Note: I often double the recipe (as you will see in the photos) because I gift them.

Saturday, December 3, 2016

Charley's Deep Dish Pumpkin Pie {Recipe}

We had a bumper crop of pie pumpkins in our garden this summer. So, my son, Charley decided he wanted to learn to make pumpkin pie. This recipe is the result of lots of trial and error in using fresh pumpkins in our pie. We love it, and hope you will, too.

What You Need:
For the Crust:
1 cup flour
1/2 tsp. salt
1 Tbsp. powdered sugar
1/4 cup shortening
1/4 cup heavy cream
2 Tbsp. butter

For the Filling:
1- medium sized pie pumpkin (for 2 1/2 cups pumpkin puree)
1/2 cup granulated sugar
1/2 cup brown sugar
2 Tbsp. Corn starch
1/2 teaspoon salt
1-2 Tbsp. pumpkin pie spice
2 large eggs + 2 egg yolks (beaten)
2 1/2 cups evaporated milk (about 1 1/2 cans)

For the Whipped Cream:
1 cup heavy cream
2 Tbsp. powdered sugar

*Please note: this recipe makes a DEEP DISH pie. If you are using a regular pie plate, you will need to either cut the filling by about 1/3 or use the extra filling to make pumpkin custards (which I recommend).

Friday, September 16, 2016

Apple Pickin' Treats


It's Apple-Pickin' Time!!
Below is a round up of my favorite apple treats.

These are amazing. Make them! Today! 






(Even better if you use the Caramel Apple Cake recipe in these.)

Monday, June 27, 2016

Strawberry-Rhubarb Cream Cake {Recipe}

Every summer, my boys go to Cub Scout camp for the weekend with their dad. (I don't camp.) So, every year, I celebrate their return with a yummy treat. This year, we had just gone strawberry picking, and had a bunch of great rhubarb, so I came up with this... a Strawberry-Rhubarb Cream Cake.
(Every summer my husband also takes the camera to camp with him, so I never get many pictures.)

What You Need:
For the Cake
White Cake Mix (or favorite Vanilla Cake Recipe)
  - 3 eggs
  - 1 1/4- 1 1/2 cups whole milk
  - 1 Tbsp. white vinegar (optional)

For the Strawberry-Rhubarb Sauce
3 cups chopped rhubarb
1 1/2 cups strawberries (chopped if large)
2 Tbsp. corn starch
1/4-1/2 cup sugar (if necessary)

For the Whipped Cream Frosting
4 oz. cream cheese (at room temperature)
1-2 cups powdered sugar (to taste)
1 pint (2 cups) heavy whipping cream (very cold)
1 tsp. vanilla (optional)

Yield: 1 8"x4" round cake - approx. 12-16 servings