Friday, January 30, 2015


Another great Southern Living pie recipe. This recipe is one from a couple of years ago. Is there anything better than salted caramel, chocolate, or pecan pie? Of course there is, this pie that combines all those favorite flavors.

1 1/2 cups sugar 
3/4 cup butter, melted 
1/3 cup all-purpose flour
1/3 cup 100% cacao unsweetened cocoa
1 tablespoon light corn syrup
1 teaspoon vanilla extract 
large eggs 
1 cup toasted chopped pecans
(9-inch) unbaked deep-dish piecrust shell
3/4 cup sugar 
1 tablespoon fresh lemon juice 
1/3 cup heavy cream
4 tablespoons butter 
1/4 teaspoon table salt 
2 cups toasted pecan halves
1/2 teaspoon sea salt

1. Prepare Filling: Preheat oven to 350°. Stir together first 6 ingredients in a large bowl. Add eggs, stirring until well blended. Fold in chopped pecans. Pour mixture into pie shell.
2. Bake at 350° for 35 minutes. (Filling will be loose but will set as it cools.) Remove from oven to a wire rack.
3. Prepare Topping: Bring 3/4 cup sugar, 1 Tbsp. lemon juice, and 1/4 cup water to a boil in a medium saucepan over high heat. (Do not stir.) Boil, swirling occasionally after sugar begins to change color, 8 minutes or until dark amber. (Do not walk away from the pan, as the sugar could burn quickly once it begins to change color.) Remove from heat; add cream and 4 Tbsp. butter. Stir constantly until bubbling stops and butter is incorporated (about 1 minute). Stir in table salt.
4. Arrange pecan halves on pie. Top with warm caramel. Cool 15 minutes; sprinkle with sea salt.

Tuesday, January 27, 2015


1/2 cup butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup white whole-wheat flour
1 cup all-purpose flour
2 tsp baking soda
1/2 tsp salt
3 medium-size (1 1/2 cups) ripe bananas, mashed
1 cup sour cream

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. 

Combine the flours, baking soda and salt; add to creamed mixture alternately with bananas and sour cream, beating well after each addition.

Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
1/3 cup butter, softened
2 1/2 cups powdered sugar
2 tsp instant coffee granules
2 to 3 tbsp milk

In a small bowl, beat butter and confectioners' sugar until smooth. Dissolve coffee granules in milk; add to butter mixture and beat until smooth. Spread over cake.

Top each piece of cake with a couple of fresh banana slices when serving, if desired.Yield: 12 - 15 servings

Note: This is my version of a recipe I got from an old TOH Holiday Celebrations Book.

Friday, January 23, 2015


This is a fun recipe from Kraft Foods.

tub   (1.75 qt.) vanilla ice cream, slightly softened
 sugar cones, divided
oz.  BAKER'S Semi-Sweet Chocolate
Tbsp.  oil
cup   chopped PLANTERS Dry Roasted Peanuts

USE back of spoon to pack ice cream into foil-lined 1-1/2-qt. bowl. Crush 4 sugar cones; place over ice cream. Press gently into ice cream to form even crust. Freeze 4 hours or until ice cream is firm.
UNMOLD dessert onto plate. Remove foil. Break remaining cones into pieces; press into side of dessert.
MELT chocolate as directed on package just before serving dessert. Stir in oil; cool slightly. Drizzle over dessert; sprinkle with nuts.
Note: Dessert can be store in freezer up to 3 days. Let stand at room temperature about 10 min. to soften slightly before serving.

Thursday, January 22, 2015


This is another great pie recipe from Southern Living Magazine. I got this recipe in 2013.

(9-oz.) package chocolate wafers 
1/2 cup finely chopped toasted pecans
1/2 cup butter, melted


2/3 cup sugar

1/4 cup cornstarch

2 tbsp instant espresso

2 cups half-and-half cream

4 large egg yolks
2 ounces bittersweet chocolate baking squares, chopped
2 tablespoons butter 


Coffee Whipped Cream

Chocolate Curls For Garnish, if desired

1. Prepare Crust: Preheat oven to 350°. Pulse chocolate wafers in a food processor 8 to 10 times or until finely crushed. Stir together wafer crumbs, pecans, and butter. Press on bottom, up sides, and onto lip of a lightly greased 9-inch pie plate. Bake 10 minutes. Cool completely (about 30 minutes).
2. Prepare Filling: Whisk together sugar and next 2 ingredients in a large saucepan. Whisk together half-and-half and yolks in a large bowl. Gradually whisk egg mixture into sugar mixture; bring to a boil over medium heat, whisking constantly. Boil 1 minute, whisking constantly; remove from heat.
3. Microwave chocolate in a small bowl at HIGH 1 1/2 minutes or until melted, stirring at 30-second intervals. Whisk 2 Tbsp. butter and melted chocolate into sugar mixture; spoon into prepared crust. Place plastic wrap directly onto filling (to prevent a film from forming). Chill 4 to 24 hours. 

Top with Coffee Whipped Cream (recipe follows) just before serving. Sprinkle with chocolate curls, if desired.


2 cups heavy cream
1 tbsp coffee liqueur
1/3 cups sugar

Beat cream and liqueur at medium-high speed with an electric mixer until foam. Gradually add the sugar, beating until soft peaks form.

Wednesday, January 21, 2015


Pastry for 2 crust pie
1/4 cup firmly packed brown sugar
2 tbsp butter, melted
1/2 cup chopped walnuts
2 lbs apples (approx. 5 cups), cored, pared, and sliced
2/3 to 1 cup granulated sugar (depending on tartness of apples)
2 1/2 tbsp flour
2 tbsp lemon juice from concentrate
1 tsp ground cinnamon

Preheat oven to 400 degrees.

In a 9-inch pie plate, combine brown sugar and butter; spread over bottom; sprinkle nuts evenly over all.

Divide pastry in half and roll each half into a 12-inch circle. Carefully line the pie plate with one of the circles but do not press down onto the mixture in pan. Trim pastry even with the edge of the pie plate.

Combine the apples, granulated sugar, flour, lemon juice concentrate, and cinnamon in a bowl; place into the crust-lined pie plate. Cover with the other pastry circle and prick pastry with a fork to make air vents. Trim pastry even with the edge of the pie plate and seal the crust edges with water.

Roll the crust edges toward center of the pie so that edges do not touch rim of the pie plate.

Place a foil covered baking sheet on the bottom oven rack to catch any drippings. Place pie in oven and bake at 400 degrees for 40 to 45 minutes or until golden brown.

Remove pie from oven and allow to stand for 2 minutes then carefully run a knife tip around edge of pie plate to loosen the pie. Invert pie onto a serving plate.

Delicious served warm with vanilla ice cream.

Saturday, January 17, 2015


2 cups heavy cream
1/2 cup powdered sugar
1 lb semisweet chocolate, chopped
1 tsp vanilla extract

Place the chopped chocolate into a heat-proof bowl.

In a saucepan, heat the cream and powdered sugar to a simmer; remove from heat and pour over the chocolate. Let sit 5 minutes then whisk until smooth. Set bowl of chocolate into a large bowl of ice and water; allow mixture to cool.

Stir the ganache until it is cold to the touch, about 5 minutes. Whip with mixer until lighter in color and just fluffy (don't overwhip or you will curdle the ganache).

Use immediately to frost cake or cupcakes.

Yield: 4 cups

Friday, January 16, 2015


This cake recipe and picture is from an old Ladies' Home Journal magazine. Note: This calls for 2 8-inch chocolate cake layers.
  • 1/4 cup unsalted butter
  • 1/4 cup smooth peanut butter
  • 2/3 cup confectioners' sugar
  • 1 teaspoon milk
  • 1 8-inch chocolate 2-layer cake, unfrosted
  • 1/2 recipe Whipped Chocolate Ganache
  • 2/3 cup Reese's Pieces
  • Beat the butter, peanut butter, confectioners' sugar, and milk until smooth. Trim domed tops from cakes. Place one cake layer on serving dish and spread with peanut butter frosting. Top with second layer and frost entire cake with Whipped ChocolateGanache (recipe below), smoothing the top and edges.
    Decorate the cake with Reese's Pieces turned on their side, making designs of your choice. 
  • Yield: One 8-inch layer cake
  • Whipped Chocolate Ganache
    • 2 cups heavy cream
    • 1/2 cup confectioners' sugar
    • 1 pound (16 oz) semisweet chocolate, chopped
    • 1 teaspoon vanilla extract
    • Heat cream and confectioners' sugar in a saucepan to a simmer. Remove from heat and pour over chocolate in a mixing bowl. Let sit 5 minutes, then whisk until smooth.
      Set bowl over another bowl filled with ice and water, and allow mixture to cool. Stir until ganache is cold to the touch, about 5 min. Whip ganache in a mixer until lighter in color and just fluffy (don't overwhip or ganache will curdle). Use immediately.

Thursday, January 15, 2015


This is a recipe I got this past holiday season in a Land O Lakes grocery store recipe give-away. I think they would also be great for Valentine's Day or anyday.

Whoopie Pies

1 (15.25- to 16.5-ounce) package Devil's food cake mix with pudding
1/2 cup Land O Lakes® Butter, melted
1/2 cup water
1 to 2 teaspooons sea salt


1 cup Land O Lakes® Butter, softened
3 1/2 cups powdered sugar
1/3 cup prepared caramel sauce
1 teaspoon sea salt
1 teaspoon vanilla
Combine cake mix, 1/2 cup melted butter, water and eggs in bowl; beat at medium speed until smooth. Let batter rest 30 minutes.
Heat oven to 400°F.
Drop batter by slightly rounded teaspoonfuls, 2 inches apart, onto parchment-lined or lightly greased cookie sheets. Sprinkle each cookie with sea salt. Bake 5-7 minutes or until toothpick inserted in center comes out clean. Transfer to cooling rack.
Place 1 cup butter into bowl. Beat at medium speed until creamy. Add powdered sugar; beat at low speed until well mixed. Add caramel sauce, 1 teaspoon sea salt and vanilla. Beat until well mixed.
Pipe or spread rounded teaspoonful filling onto bottom of 1 cookie; place second cookie, bottom-side down over filling. Repeat with remaining cookies and filling.


Love this recipe from Positively Splendid.

For the shortbread layer
  1. 1 1/2 cups all-purpose flour
  2. 3/4 cup firmly packed light brown sugar
  3. 1/2 cup butter, softened
  4. 1/2 cup finely chopped pecans
  5. For the cheesecake layer
    1. 2 (8-ounce) packages cream cheese, softened
    2. 1/2 cup sugar
    3. 1/2 cup milk
    4. 2 teaspoons vanilla extract
    5. For the pecan pie layer
      1. 3/4 cup firmly packed brown sugar
      2. 1/2 cup light corn syrup
      3. 1/3 cup butter, melted and cooled slightly
      4. 3 large eggs, lightly beaten
      5. 1/4 teaspoon salt
      6. 1/2 teaspoon vanilla extract
      7. 1 1/2 cups pecans
    6. Instructions
      1. Preheat oven to 350.
      2. For the shortbread layer: In a medium bowl, combine flour and 3/4 cup brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in 1/2 cup pecans. Press mixture evenly into bottom of a greased 9x13" baking pan. Bake for 10 minutes; remove from oven, and cool slightly, about 10 minutes.
      3. For the cheesecake layer: Place the cream cheese in the bowl of a stand mixer outfitted with a paddle attachment, and beat at medium speed until smooth. Beat in sugar. Add milk and 2 teaspoons vanilla, and beat until combined. Pour the cream cheese mixture over the cooled shortbread layer. Bake for 15 minutes; remove from oven and cool slightly, about 10 minutes.
      4. For the pecan pie layer: In a medium bowl, combine the remaining 3/4 cup brown sugar, corn syrup, and melted butter. Gently stir in the eggs, salt, and remaining 1/2 teaspoon vanilla extract. Stir in 1 1/2 cups pecans. Pour pecan mixture over cooled cheesecake layer. Bake for 35-40 minutes, or until center is set and pecan pie layer is a rich brown color.
      5. Adapted from Southern Lady Magazine

Wednesday, January 14, 2015


Love this recipe I got from TEFLON a couple of years ago.

Servings: 1 loaf
As fresh as the lemon, all of the other ingredients in this cake are healthy for you, too. Check out the
maple syrup in place of sugar!

1½ cups whole-wheat flour
1 cup oat flour
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
3 eggs
½ cup olive oil
2 tablespoons fresh lemon juice
¾ cup pure maple syrup
1½ cups grated zucchini
1 cup chopped pecans
1¼ cups powdered sugar
3 tablespoons fresh lemon juice
1 tablespoon milk

Preheat the oven to 350°. Use a loaf pan that is coated with DuPont™ Teflon® nonstick coatings and
lightly grease it with butter. In a large bowl, mix together the flours, baking powder, baking soda, and
In the bowl of electric mixer, lightly beat the eggs until a pale yellow, beat in the oil, and then the lemon
juice and maple syrup. Stir in the zucchini. Make a well in the center of the dry ingredients and stir in the
zucchini mixture and the nuts. Blend just a few turns until smooth and transfer to the pan.
While the cake bakes, make the glaze by mixing the powdered sugar with the lemon juice and milk until
thick and smooth.
Bake for 50 minutes or until a tester inserted into the center of the cake comes out clean. Let cool about
15 minutes before turning the cake out onto a wire rack and spreading with the glaze.

Source: For more recipes, please visit:


This recipe is one I got from an old copy of Simple and Delicious Magazine.

1 pkg (9x13-in pan size) fudge brownie mix
1/2 cup canola oil
1/4 cup water
3 eggs
1/2 cup semisweet chocolate chips
1/2 cup white baking chips
1/2 cup chopped walnuts
1 can (14-oz) sweetened condensed milk
2 1/2 cups flaked coconut

Beat the brownie mix, oil, water and eggs on medium speed in a large bowl until blended; stir in chips and walnuts. Pour into a greased 13x9-in. baking pan.
Bake at 350° for 20 minutes. Remove from oven. Combine condensed milk and coconut in a small bowl; spread over top. Bake 20-25 minutes longer or until center is set. Cool on a wire rack.

1/4 cup butter softened
1/4 cup evaporated milk
2 tbsp baking cocoa
2 cups powdered sugar
1 tsp vanilla extract

Place frosting ingredients in a small bowl; beat until smooth. Spread over cooled brownies.

Yield: 30 brownies

Tuesday, January 13, 2015


1 1/2 cup of unsweetened shredded coconut
1/4 cup coconut oil
1/4 cup lite coconut milk
3 1/2 tbsp Truvia Natural Sweetener
Dark Chocolate (70 percent cacao or higher)

In a bowl blend the coconut oil, lite coconut milk and Truvia with a hand mixer . Next, add the shredded coconut and mix well. Roll mix into 1” balls, set on waxed paper and place in fridge until they are firm. I

In the meantime, melt the dark chocolate. I find that melting in 15-30 second intervals in the microwave is the best way to melt chocolate without burning it.

Next, dip the coconut balls in the melted chocolate, coat well and place back on the waxed paper. I use either a fork or toothpick to dip.

You may also add some of the shredded coconut on the truffles before the chocolate hardens. Place the truffles in the refrigerator, they will taste better when eaten cold.

Yield: 12 truffles
Recipe and photo courtesy of the Latina Homemaker.

Monday, January 12, 2015


This is a great dessert recipe from PIZZAZZERIE.

  • 1 box red velvet cake mix
  • 3 eggs
  • 1/3 cup vegetable oil
  • 1/2 cup butter
  • 12 ounces semi-sweet chocolate chips
  • 1 14-ounce can sweetened condensed milk
  • 2 refrigerated pie crusts (or homemade, your choice)
  1. Preheat oven to 350 degrees and roll out pie crusts into pie pans.
  2. Prepare cake mix according to instructions on back (Duncan Hines calls for 3 eggs, 1-1/4 cup water, and 1/3 cup oil). Mix well and pour into 2 refrigerated pie crusts in pans.
  3. Bake for 30-35 minutes or until crusts are golden brown and toothpick inserted in center comes out clean. If crusts begin to brown before pie is done, cover loosely with aluminum foil.
  4. In medium saucepan, combine butter, 10 ounces of chocolate chips (reserve some for garnish) and sweetened condensed milk. Stir (medium heat) until smooth and pour over pies.
  5. Garnish with extra chocolate chips!
  6. Let cool and enjoy!

Yield: 2 pies

Friday, January 9, 2015


This recipe is from an old TOH magazine. A lady from Colorado sent it in with a note that she won 1st prize in a dessert contest with this recipe.

1 can (8-oz) crushed pineapple
2 cups shredded carrots
4 eggs
1 cup sugar
1 cup packed brown sugar
1 cup canola oil
2 cups all-purpose flour
2 tsp baking soda
2 tsp ground cinnamon
1/4 tsp salt
3/4 cup chopped walnuts

2 pkgs (8-oz each) cream cheese, softened
1/4 cup butter, softened
2 tsp vanilla extract
1 1/2 cups confectioners' sugar
  • Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or save for another use). In a large bowl, beat the carrots, eggs, sugars, oil, pineapple and reserved juice until well blended. In a small bowl, combine the flour, baking soda, cinnamon and salt; gradually beat into pineapple mixture until blended. Stir in walnuts.
  • Transfer to a greased 13-in. x 9-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
  • For frosting, in a large bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioners' sugar until smooth. Spread over cake. 
  • Yield: 12 servings.


    1 cup sugar
    1 cup flour
    2 tsp baking powder
    a dash of salt
    ¾ cup milk
    1 stick of melted butter
    brown sugar
    1 can diced peaches
    Preheat oven to 350˚F.
    Put 1 tsp of melted butter into each regular size muffin tin. Combine the first 5 ingredients by hand… sugar, flour, baking powder, salt and milk. Put 2 tbsp of batter into each regular size muffin tin… on top of the melted butter. Then put 1 tbsp diced peaches on top of the batter. Sprinkle with brown sugar and then cinnamon. I do a pretty generous “sprinkle”. Bake the regular size muffin tins for 12 minutes. Let them cool almost completely before removing.

    Note: Works well to substitute canned pie filling for the peaches, too.

    Thursday, January 8, 2015


    • 1/2 package(s) (14.1-ounce) refrigerated piecrusts
    • 1 cup(s) butter, softened and divided
    • 1/2 cup(s) creamy peanut butter, divided
    • 1 1/4 cup(s) firmly packed brown sugar, divided
    • 1 1/4 cup(s) all-purpose flour, divided
    • 1/2 cup(s) roasted unsalted peanuts
    • 3 ounce(s) unsweetened baking chocolate
    • 1/2 cup(s) granulated sugar
    • 2 tablespoon(s) unsweetened cocoa
    • 3 large eggs
    • 2 teaspoon(s) vanilla extract
    • 1/4 teaspoon(s) salt
    • 1 jar(s) (12.25-ounce) caramel topping (such as Smucker's)
    • 1/2 teaspoon(s) flaked sea salt
      1. Heat oven to 350 degrees F. Fit refrigerated piecrust into a 9-inch glass pieplate according to package directions; fold edges under, and crimp as desired.
      2. Using a fork, stir together 1/4 cup softened butter, 1/4 cup peanut butter, 1/4 cup brown sugar, and 1/2 cup flour in a bowl until crumbly; stir in peanuts. Freeze 15 minutes.
      3. Meanwhile, microwave chocolate and remaining 3/4 cup butter in a microwave-safe bowl at high 1 1/2 to 2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in granulated sugar, cocoa, and remaining 1 cup brown sugar. Add eggs, one at a time, whisking just until blended after each addition. Whisk in vanilla, salt, and remaining 3/4 cup flour. Pour mixture into prepared piecrust. Crumble peanut butter mixture over top of pie. (The peanut butter mixture will extend above rim of pieplate but will not overflow when baked.)
      4. Bake at 350 degrees F for 50 to 55 minutes or until center of pie is puffed and set. Remove from oven and cool on a wire rack 20 minutes.
      5. In a small bowl, stir together caramel topping and remaining 1/4 cup peanut butter; drizzle 4 tablespoons over top of pie. Cool pie completely (about 1 hour). Sprinkle with flaked sea salt. Serve with remaining sauce.
    • Note: This recipe and picture are from Country Living Magazine.