Posts from the ‘Dessert’ Category

Chocolate Chip Cookies

/home/wpcom/public_html/wp-content/blogs.dir/274/57625248/files/2014/12/img_0352.jpgSo, in my previous post, I shared the sugar cookie recipe I baked for Christmas.  This post is about the second batch of cookies I made for my other cousin.  Who doesn’t love chocolate chip cookies?!  These cookies were a lot easier to me than the sugar cookies.  This recipe requires no rolling or refrigerating.

I also found this recipe in the “Better Homes & Garden Cookbook:  Celebrating the Promise (Limited Edition).”

Chocolate Chip Cookies

  • 3/4 cup butter, softened
  • 1/4 cup shortening
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 1 tsp vanilla
  • 2 1/2 cups all-purpose flour
  • 1 (12 oz or 2 cups) pkg semisweet chocolate pieces or miniature candy-coated semisweet chocolate pieces
  • 1 1/2 cups chopped walnuts or pecans (optional)

Preheat oven to 375 degrees.  In a large mixing bowl, beat butter and shortening with an electric mixer on medium to high speed for 30 seconds.  Add the brown sugar, granulated sugar, baking soda, and salt.  Beat until mixture is combined, scraping sides of bowl.  Beat in eggs and vanilla until combined.  Beat in as much of the flour as you can with the mixer.  Stir in remaining flour.  Stir in chocolate pieces and, if desired, walnuts.

Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.  Bake for 8 or 9 minutes, or until edges are light brown.  Transfer to a wire rack; cool.  Makes about 60 cookies.
I chose to use milk chocolate chips instead of semisweet and I omitted the nuts.  These were so good!  They seem fluffier than your average chocolate chip cookie, but nobody seemed to complain.

I only gave 16 of each cookie as gifts and then I took the others to a Christmas party on a platter with both cookies and cream puffs./home/wpcom/public_html/wp-content/blogs.dir/274/57625248/files/2014/12/img_0353.jpg

Even after all of that, I still have cookies left over.  I’m not complaining though because I have been snacking on them in between meals while I am at home on Christmas break.


Old-Fashioned Sugar Cookies

/home/wpcom/public_html/wp-content/blogs.dir/274/57625248/files/2014/12/img_0345.jpg This is the first time I have attempted this sugar cookie recipe. The last time I made sugar cookies from a Betty Crocker mix, but this time I wanted to try something different. I decided to try making these cookies for my cousin for Christmas.  Her favorite cookies are sugar cookies with frosting.  I ran out of time for frosting, but I am glad these cookies turned out so great!

I found the recipe in my “Better Homes & Garden Cookbook:  Celebrating the Promise (Limited Edition).”

Old-Fashioned Sugar Cookies

  • 1 cup butter, softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 tsp cream of tartar
  • 1 tsp baking soda
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 2 3/4 cups all-purpose flour
  • 1/4 to 1/3 cup sugar

In a large mixing bowl, beat the butter with an electric mixer on medium to high-speed for 30 seconds.  Add the 1 1/2 cups sugar, beat until combined.  Beat in eggs, cream of tartar, baking soda, vanilla, and salt until combined. Beat in as much of the flour as you can with the mixer.  Stir in remaining flour.  Cover and chill for 2-3 hours.

Preheat oven to 375 degrees.  Shape dough into 1-inch balls.  Roll balls in the 1/4 cup sugar to coat.  Place balls 2 inches apart on an ungreased cookie sheet.

Bake for 9-12 minutes or until light brown.  Transfer to a wire rack and let cool.  Makes about 48 cookies.

I did have a little complication with the dough of these cookies.  They were so sticky when I tried to roll them into balls, so I tried to flour my hands after each ball, but I still ended up in a sticky mess.  Other than that, the recipe was pretty simple.  I will say that baking cookies while pregnant left me exhausted.  I made these cookies and chocolate chip cookies (recipe following) all in one day and I had to take a nap in between.  At least they got done and turned out delicious.

Sugared Pecans

I love the taste and smell of candied pecans. I am reminded with every scent of how much I love to shop at Christmas time because a booth will always be set up selling these wonderful pecans. And, of course, I always have to buy some in order to keep shopping. The only problem is there is never enough to satisfy my craving.

Brandon found this recipe while watching Trisha Yearwood on the Food Network. He quickly decided he needed to pin that recipe because we had pecans in the freezer that we needed to do something with. His grandmother gave everybody a large bag of pecans for Christmas this past year, so we froze ours until we could figure out how we wanted to use it.

The recipe is fairly simple:
1 stick butter
3 egg whites
1 cup of sugar
1 tsp of ground cinnamon
4 cups of pecan halves

Preheat oven to 350 degrees.

Line baking sheet with aluminum foil. Pour butter on baking sheet. In large bowl, mix egg whites, sugar, and cinnamon. Add pecans and toss until coated. Pour pecans onto baking sheet. Bake 30 minutes, stirring every 10 minutes. Cook on baking sheet 10-15 minutes.

This was Brandon’s first time working with egg whites. It took him a few tries, but he finally got it to work. His tip is to use the egg shell method. The key is to break the egg shell in half and pass the egg yolk between the two shells while the egg white falls into a bowl.

Brandon decided he would share these wonderful pecans with a friend from church for his birthday. I was happy that he decided to leave me a few pecans and not give them all away. They are so delicious that you can’t just have 5 pieces. 2 or 3 handfuls might be sufficient.

Frozen Banana Bites

My husband loves to snack. I have picked up on his snacking habits after we got married, which is probably the reason why my clothes began to shrink. Trying to find a healthy snack to eat can be hard, but these banana bites make it seam easy. It’s hard to keep them in stock once Brandon finds the bites in the freezer. He said this is the best recipe I have ever found on Pinterest.


They look like some form of chocolate-covered candy and you couldn’t even tell there’s a banana on the inside. I read that these bites taste like ice cream, but the only ice cream I get out of it is the creaminess of the center. The recipe can be found at this blog.

I did find that the melted chocolate mixture hardens before I could finish dipping the bananas. Next time I am going to dip the slices into chocolate almond bark and peanut butter. I may even sprinkle walnuts or something else on top. There are numerous ways to alter this recipe. Let me know your take on this recipe.

Chocolate Chip Peanut Butter Cookies


These cookies are addicting! I honestly ate 12 last night without blinking an eye. I am ashamed, but they were worth it and so good. This was my first time to make these and it will not be my last. I believe that you will have the same feeling once you try the recipe.

My mom enjoys clipping recipes out of magazines and passing them along to me. I have her to thank for finding this recipe. I am not sure which magazine this recipe was published in, but it was published by the Skippy Peanut Butter brand. Thank you Skippy for this awesome recipe!

Here is Skippy’s version of the recipe:

Here is my version:
Chocolate Chip Peanut Butter Cookies

  • 1 cup peanut butter (I used Kroger brand creamy honey peanut butter)
  • 1 cup firmly packed light brown sugar
  • 1 egg
  • 1 tsp baking soda
  • 3/4 cup Hershey’s Milk Chocolate Chips
  • Heat oven to 350 degrees. Line 2 baking sheets with parchment paper. In medium bowl, combine peanut butter, brown sugar, egg, and baking soda. Fold chocolate chips into batter. Drop rounded teaspoons of dough about 2 inches apart on the baking sheets. Do not flatten. Bake 6 or 7 minutes or until cookies are puffed and cracked. Let cookies firm up on baking sheets about 5 minutes. Place on wire rack to cool completely. Makes 28 cookies.


    Please note: the cookies will slightly expand, but the teaspoon version ends up about the size of a half dollar. If you want bigger cookies, I would suggest using a tablespoon drop and increasing baking minutes. You might even want to double the recipe.

    Crustless Egg Custard

    Have you ever found yourself craving something sweet and you want it sooner than later? You rummage through the cabinets and the fridge to realize you need to run to the store in order to make something good. Well, never fear, this recipe will solve your sugar-craving needs. You will find most of these ingredients are already in your kitchen.

    I never ate this dessert, that I can remember, as a child, probably because I thought the word custard sounded gross. I can’t even remember the first time I ate it either, but when I do eat it, I think to the first time I ate it at my mother-in-law’s house. This would be a comfort food for me because it makes me happy and reminds me of my close connection with Brandon’s family. This recipe is from his mother’s collections. She published it a church cookbook, so I know she won’t mind me sharing with you.

    Crustless Egg Custard

    1 cup sugar
    3 eggs
    3 tsp flour
    1 1/2 tsp vanilla
    1/4 cup butter, melted
    1 (12 oz) can evaporated milk

    Preheat oven to 350 degrees. Combine all ingredients and mix with a blender. Pour into a greased and floured 9 inch pie plate. Bake for 30 minutes or until a knife inserted comes out clean.


    We ate most of the custard before I got a picture. It was that good. 🙂 So, I took a picture of one of the last pieces left. The best part of this dessert is you can eat it cold or warm. I prefer warm, especially fresh out of the oven after it has been slightly cooled and firm.

    Note: When mixing ingredients, slowly add the eggs at the end while blending/stirring to prevent a scrambled egg pie.

    Soapapilla Cheesecake

    Since it’s Valentines Day Weekend, I wanted to post a special Valentines recipe, but I couldn’t find anything that I have made that was special like that. So, I thought, Valentines is the day of love. What do I love? Cheesecake! (This love only comes after my love for my husband, of course.) My favorite is The Cheesecake Factory’s white chocolate and raspberry cheesecake. Unfortunately, I do not have a recipe nor a picture of that…nor a piece to eat right now. But, I do have a very simple and delicious Soapapilla Cheesecake recipe, which I do love also.

    This cheesecake can be eaten anytime of the day. My favorite time is eating a piece for breakfast. It’s similar to a cream cheese Danish. If you get the impression that it is related to the Mexican dessert, then you will be disappointed because the only similarity is the cinnamon and sweet flavors.

    I love this recipe because it is so easy to make. I found the recipe on Pinterest from My Chocolate Therapy. And the best part, most of the ingredients are already in your kitchen. This is another of my go-to recipes when I need something quick. I have made this for church, our family, and just for Brandon and me. We have also divided the recipe in half and made two pans to share with a family who lost a loved one.

    The only ingredients you need are 2 cans of crescent rolls, 2 packages of cream cheese, sugar, cinnamon, vanilla, and butter. Prepare in a 9×13 glass dish or divide in half and prepare in an 8×8 glass dish. The link above will carry you to the recipe. You can eat it warm or cold. I love eating it fresh out of the oven, like in the picture below.


    I have also seen variations of this cake. You may want to try this recipe out:
    Blueberry Cheese Rolls