Tuesday, October 21, 2014


I do not cook gluten-free as it works against my health issues. However, I know some of you do and here is a recipe from The Cake Doctor that you might enjoy.

  • Vegetable oil spray, for misting the baking pan
  • 1/4 cup cornstarch, plus cornstarch, for dusting the baking pan
  • 8 tablespoons (1 stick) unsalted butter
  • 1/4 cup unsweetened cocoa powder (see Note)
  • 1/2 cup firmly packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 1/2 teaspoon salt
  • 1/2 cup semisweet chocolate chips
  1. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist an 8-inch square baking pan with vegetable oil spray, then dust it with cornstarch. Set the baking pan aside.
  2. Place the butter in a medium-size saucepan over low heat and stir until melted. Add the cocoa powder and stir until thickened and smooth, about 15 to 20 seconds. Remove the pan from the heat and stir in the brown sugar, granulated sugar, and vanilla until smooth. Break the eggs into the pan and stir to combine well. Add the 1/4 cup of cornstarch and the salt and stir until the batter is smooth. Fold in the chocolate chips.
  3. Pour the batter into the prepared baking pan and place the pan in the oven. Bake the brownies until the edges are firm, the top is shiny, and the center is just set, 25 to 30 minutes. If you like your brownies gooey, bake them for 25 minutes and if you like them more chewy, bake them for 30 minutes.
  4. Remove the baking pan from the oven and let the brownies cool for 1 hour before slicing them into 1-inch squares, if desired. (Some people eat them straight from the pan!) Store the brownies, covered with plastic wrap or aluminum foil, at room temperature for up to 5 days.


I got this from my daughter. Cute for Halloween.

Instant chocolate pudding (and ingredients on box)
8 - small (clear) plastic cups
cool whip
ghost "peeps"
candy corn/pumpkins
1 Ziploc bag
rolling pin
First, make the chocolate pudding by following the directions on the back of the box. Once mixed, pour pudding into individual cups and let set up in the refrigerator. I bought a small box of instant pudding so mine was set within 5 minutes.
Next, plop a layer of cool whip on top of your chocolate pudding. Place a handful of Oreos in a ziplock bag and crunch them with a rolling pin until you get something that resembles dirt. I used the minis because we can't be trusted with a whole bad of oreos in the house (plus, they're easier to crunch)! Sprinkle a generous layer of oreo dirt on top of your cool whip.
Decorate your dirt cups with ghost peeps, pumpkins & candy corn. If you're taking them on the go, place a second plastic cup on top and secure with tape.

Monday, October 20, 2014


1 1/2 cups pecan halves and pieces
(14.1-oz.) package refrigerated piecrusts 
1 cup semisweet chocolate morsels
1/2 cup whipping cream, divided
(8-oz.) package cream cheese, softened 
1 cup sugar, divided 
large egg 
28 caramels
1/4 cup butter 
large eggs 
1 teaspoon vanilla extract
1/4 teaspoon salt 

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted, stirring halfway through. Cool completely on a wire rack (about 30 minutes). Increase oven temperature to 425°.
2. Unroll piecrusts; stack on a lightly floured surface. Roll stacked piecrusts into a 12-inch circle. Fit piecrust into a 10-inch deep-dish tart pan with removable bottom; press into fluted edges. Trim off excess crust along edges. Line piecrust with aluminum foil or parchment paper, and fill with pie weights or dried beans. Place pan on a foil-lined baking sheet.
3. Bake at 425° for 12 minutes. Remove weights and foil, and bake 4 more minutes. Cool completely on baking sheet on a wire rack (about 15 minutes). Reduce oven temperature to 350°.
4. Microwave chocolate morsels and 1/4 cup cream in a microwave-safe bowl at HIGH 1 minute or until melted and smooth, stirring at 30-second intervals.
5. Beat cream cheese and 1/4 cup sugar at medium speed with an electric mixer 1 to 2 minutes or until smooth. Add 1 egg, beating at low speed just until blended. Add chocolate mixture, beating just until blended. Spoon batter into prepared crust.
6. Microwave caramels, butter, and remaining 1/4 cup cream in a large microwave-safe bowl at HIGH 1 to 2 minutes or until smooth, stirring at 30-second intervals. Whisk together 2 eggs, vanilla, salt, and remaining 3/4 cup sugar; whisk into caramel mixture until blended. Stir in pecans; spoon over chocolate mixture in prepared crust.
7. Bake at 350° for 55 minutes to 1 hour and 5 minutes or until center is almost set, shielding edges with aluminum foil after 45 minutes to prevent excessive browning. Cool completely on a wire rack (about 2 hours).

This is a Southern Living recipe a couple of years ago.

Sunday, October 19, 2014


This is basically a recipe I got from Better Homes and Gardens. Pumpkin is healthy so make these treats year-round when you have a 'sweet tooth'.

1 pkg (15-oz) refrigerated pie crust*
3/4 cup canned pumpkin
1/4 cup granulated sugar
1 tsp pumpkin pie spice
1/8 tsp salt
1 egg, lightly beaten
1/4 cup cream or milk
1/3 cup chopped pecans
1 tbsp packed brown sugar
1 tbsp butter, melted
Maple syrup, optional

Preheat oven to 350 degrees.

Follow package directions for setting out and rolling out pie crusts. With a 2 1/2-inch round cookie cutter, cut 24 circles from the crusts. Press each onto the bottom and up sides of 24 1 3/4-inch-size muffin cups; set aside.

To make the filling, in a large mixing bowl stir to combine the pumpkin, granulated sugar, pumpkin pie spice, and salt. Add the egg and stir until combined. Gradually add cream or milk, stir just until combined.

Make topping by stirring the brown sugar, pecans, and butter together.

Spoon approximately 2 teaspoonsful of the filling into each muffin cup. Top each with a scant teaspoon of the pecan topping.

Bake tassies at 350 degrees for 35 minutes or until the filling is set and the crust is golden brown. Remove from oven, remove from muffin cups to a wire rack to cool.

If desired, drizzle with a little maple syrup before serving.

*If desired you can make your own pie pastry. Make what you would make for a 2-crust pie.

Friday, October 17, 2014


1 box yellow cake mix (2-layer size)
3/4 cup oil
4 large eggs
1 carton (8-oz) sour cream
1 cup brown sugar
1 tbsp ground cinnamon
2 cups powdered sugar
4 tbsp milk
1 tbsp vanilla extract

Preheat oven to 325 degrees.
Lightly spray a 9x13-inch baking pan with nonstick cooking spray; set aside.

In a mixing bowl beat the cake mix, oil, eggs, and sour cream by hand for 50 strokes. Pour half the batter into the baking pan.

In a small bowl, combine the brown sugar and cinnamon; spread over the batter in the pan. Pour remaining half of the batter over the sugar/cinnamon layer. Using a knife, make swirls in the cake.

Bake at 325 degrees for approximately 40 minutes until a wooden toothpick inserted in the center comes out clean.

In a bowl combine the powdered sugar, milk, and vanilla extract. Spread over the warm cake.

Wednesday, October 15, 2014


I got this recipe from Woman's Day today so obviously I haven't tried it but it sure does look good.

  • envelope (1/4 ounce) active dry yeast
  • 1/4 cup  warm water (100 degrees to 110 degrees )
  • teaspoon plus 2 tablespoons granulated sugar
  • eggs
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • can (15 ounces) solid-pack pumpkin
  • 5 1/2 cups  all-purpose flour
  • 3/4 teaspoon  salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/4 cup  granulated sugar
  • cup  packed light-brown sugar
  • tablespoon  cinnamon
  • cups  confectioners' sugar
  • tablespoons  milk


1. Sprinkle yeast over warm water in large bowl. Add 1 teaspoon of the granulated sugar; let stand until foamy, about 5 minutes. Beat in remaining 2 tablespoons sugar, the eggs, butter and pumpkin.
2. Gradually add 5 cups of the flour and the salt, scraping side of bowl, until soft dough forms. Turn out onto floured surface and knead remaining 1/2 cup flour into dough, adding more if sticky. Knead for 10 minutes, until smooth. Dough will be soft.
3. Grease a bowl; add dough. Cover with plastic wrap and place in a warm spot until doubled, about 1-1/4 hours.
4. Coat two 13x9x2-inch baking pans with nonstick cooking spray. Make Filling: Mix butter, granulated and brown sugars, and cinnamon in a bowl.
5. Punch down dough. Roll out half onto a lightly floured surface to form a 16 x 10-inch rectangle. Spread with half of the filling. Starting on one long side, roll up jelly-roll fashion. Pinch seam to close. Repeat with second half of dough and filling.
6. Cut each log crosswise into 12 generous 1-inch pieces. Arrange 12 pieces, cut-side down, in each prepared pan. Cover with plastic wrap; let sit in a warm spot until buns double in size, about 30 to 45 minutes. (You can refrigerate one pan overnight or cover plastic with foil and freeze at this point. Thaw in fridge overnight, then thaw on counter while preheating oven.)
7. Heat oven to 350 degrees . Uncover pans and bake buns until they are golden brown and bubbly, 28 to 33 minutes (thawed buns, 36 minutes). Transfer to a wire rack; let cool 10 minutes.
8. Blend confectioners' sugar and milk. Drizzle over buns (about 1/3 cup per pan). Serve warm.

Nutrition Facts
Servings Per Recipe 24

  • Amount Per Serving
  • cal.(kcal)249
  • Fat, total(g)7
  • chol.(mg)33
  • sat. fat(g)4
  • carb.(g)45
  • fiber(g)2
  • pro.(g)4
  • sodium(mg)85

Tuesday, October 14, 2014


2 cups all-purpose flour
2 tsp pumpkin pie spice
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup unsalted butter, softened
1 1/4 cup sugar
3 large eggs
1 lb sweet potatoes, roasted*, peeled, mashed
1/4 cup milk
1 tsp vanilla extract
24 chocolate kisses

*To roast sweet potatoes, preheat oven to 450 degrees. Place potatoes that have been scrubbed into a shallow baking pan. Prick overall with a fork. Roast for 50 minutes or until tender. Cool enough to handle and peel away the skin and discard. Mash potatoes.

Preheat oven to 350 degrees.
Line 24 muffin cups with paper liners.

In a medium bowl, combine the flour, spice, baking powder, baking soda, and salt; set aside.

In a large mixer bowl with mixer on medium speed, beat the butter for 30 seconds; add the sugar and beat until light and fluffy, about 2 minutes.

Reduce mixer speed to low and beat in the eggs, 1 at a time, scraping down the bowl between eggs. Add in the sweet potatoes, milk and vanilla extract.  Beat on low speed until combined. Add the flour mixture and beat on low speed just until combined.

Fill lined muffin cups 2/3s full with batter. Bake at 350 degrees for 5 minutes. Remove from oven and gently press a chocolate kiss into each cupcake. Bake 14 more minutes or until top springs back with lightly touched with fingertips and the chocolate has disappeared.

Cool in pan on a wire rack for 10 minutes. Remove to wire rack to cool completely.

8-oz milk chocolate, chopped
4-oz semisweet chocolate, chopped
1 cup minus 2 tbsp unsalted butter, softened
1/2 cup powdered sugar

Place chocolate in top of a double boiler over simmering water. Stir until the chocolate melts. Remove top part of double boiler from the hot water and cool for 15 minutes. Beat on low speed of mixer for 30 seconds. Beat in the butter, 1 to 2 tablespoons at a time. Add the powdered sugar and beat until smooth. Use to frost cupcakes.

Note: File Photo


1/2 cup firmly packed light brown sugar
1/4 cup butter
1/4 tsp ground cinnamon
4 large ripe bananas, sliced
1 cup granulated sugar, divided
1/3 cup all-purpose flour (I only use white whole-wheat flour)
2 large eggs
2 cups milk
4 large eggs, separated
2 tsp vanilla extract
48 vanilla wafers

Cook the brown sugar, butter, and cinnamon in a large skillet over medium heat, stirring constantly, for 2 to 3 minutes until bubbly. Add the bananas and cook 2 to 3 minutes or until thoroughly heated. Remove skillet from heat.

In a heavy saucepan whisk together 3/4 cup of the granulated sugar, flour, 2 large eggs, milk, and 4 egg yolks. Cook mixture over medium-low heat, whisking constantly, 8 to 10 minutes or until of a pudding-like thickness. (Mixture will just begin to boil and have soft peaks when whisk is lifted.) Remove from the heat and stir in the vanilla.

Divide half of banana mixture, pudding, and wafers among 8 1-cup ramekins or other ovenproof glass dishes. Layer with the remaining banana mixtue, pudding, and wafers.

Beat the 4 egg whites at high speed with electric mixer until foamy. Add the remaining 1/4 cup of sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar is completely dissolved (2 to 4 minutes). Spread the meringue over the ramekins. Place on a baking sheet.

Bake at 325 degrees for 15 to 20 minutes or until the meringue is golden brown.

Allow to cool on wire rack for 30 minutes before serving.

Note: I have never made this recipe. I have had it a couple of years (got it from a Southern Living magazine two or three years ago) and do not consider it worth my trying to make me a diabetic version. This is a very Southern recipe using vanilla wafers. I do not like banana pudding with vanilla wafers but many of you do so this recipe is for you.


This recipe is from a 2003 Indiana newspaper clipping.

1 1/2 cups oatmeal (dry oats)
1 1/2 cups flour
1 cup brown sugar
1 cup butter, softened
1 tsp baking soda

3 cups diced peaches
2 tbsp cornstarch
1 1/4 cups sugar

Put filling ingredients in a saucepan and cook together until it thickens. Set aside and cool mixture.

Mix crumb ingredients in a bowl; cut in butter with a pastry blender. Spread 1/2 of crumb mixture evenly in a 9x13-inch pan (or 2 8-inch square pans). Bake at 350 degrees for 10-15 minutes, until lightly browned. Pour filling mixture onto crumbs, then sprinkle the rest of crumbs on filling.

Bake 20-25 minutes, until golden brown.

Note: File Photo

Monday, October 13, 2014


This is a recipe from an old Southern Living magazine.

  • (8-oz.) package cream cheese, softened
  • 1/4 cup butter, softened 
  • 1/2 cup granulated sugar 
  • large egg 
  • 2 tablespoons all-purpose flour 
  • 1 teaspoon vanilla extract
  • 1 cup finely chopped pecans 
  • 3 cups all-purpose flour 
  • 1 cup granulated sugar 
  • 1 cup firmly packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • large eggs, lightly beaten 
  • 3/4 cup canola oil 
  • 3/4 cup applesauce
  • 1 teaspoon vanilla extract
  • 3 cups peeled and finely chopped Gala apples (about 1 1/2 lb.) 
  • 1/2 cup firmly packed light brown sugar
  • 1/4 cup butter 
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar
  1. Prepare Filling: Beat first 3 ingredients at medium speed with an electric mixer until blended and smooth. Add egg, flour, and vanilla; beat just until blended.
  2. 2. Prepare Batter: Preheat oven to 350º. Bake pecans in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Stir together 3 cups flour and next 7 ingredients in a large bowl; stir in eggs and next 3 ingredients, stirring just until dry ingredients are moistened. Stir in apples and pecans.
  3. 3. Spoon two-thirds of apple mixture into a greased and floured 14-cup Bundt pan. Spoon Cream Cheese Filling over apple mixture, leaving a 1-inch border around edges of pan. Swirl filling through apple mixture using a paring knife. Spoon remaining apple mixture over Cream Cheese Filling.
  4. 4. Bake at 350º for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).
  5. 5. Prepare Frosting: Bring 1/2 cup brown sugar, 1/4 cup butter, and 3 Tbsp. milk to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil 1 minute, whisking constantly. Remove from heat; stir in vanilla. Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Pour immediately over cooled cake.