Double Chocolate Hersheys Rolo Cookies Thursday, Sep 27 2012 

I love baking with my kids!! Today my daughter and I were on a mission to make some scrumptus cookies! We decided on chocolate chip,,, ok that just wasnt cutting it. Sooo ok double chocolate chip yea thats better, So while searching she stumbled upon a half full can of Pringles ( like how I went with half full, not half empty?) So yea thats it, toss in some crunchy salty chips into the batter!! Wait dont we have some rolo’s over there YUP!! Score lets pop those in the middle:) NUM NUM So let’s thank my genius 10 year old daughter for this one!!! 🙂

LOOK GOOD? Here it is….

2 sticks room temp butter

3/4 cup brown sugar

3/4 cup sugar

2 eggs

1 tsp baking soda

1/4 cup Hersheys baking cocoa

Cream all  until well blended, gradually add in 2 cup flour

next stir in 2 cups broken up hershey bars, next fold in half can crushed Pringles

Drop by spoonfuls on to cookie sheet place rolo in center and cover with small scoop dough.

Bake 375 for 10 on wire rack.


Chocolate Buttercream Frosting Thursday, Sep 27 2012 


Chocolate Buttercream Frosting

1 cup butter softened

1/4 cup Ghirardelli Cocoa powder

4 tbs milk mixed with 1 tbs vanilla

3 cups powdered sugar

Place butter in mixer beat until fluffy slowly alternate adding milk and sugar, gradually add in chocolate,whip until well blended light and fluffy. Add more milk if needed

I used a short cut on this one and used a box cake mix. But here is my usual recipe that is wonderful.

Cake: In a mixer bowl, sift 1 1/2 cups sifted cake flour with 1-cup ground chocolate, 3/4-cup sugar,1 1/2 tsp baking soda,1/4 tsp cream of tartar, and 1/2 tsp salt. Add 2/3 cup shortening and 3/4 cup buttermilk. Beat on low speed to combine ingredients. Beat on low-medium speed for 2 minutes. Add 1/4 cup buttermilk, eggs, and 1 teaspoon vanilla. Beat additional 2 minutes. Line two (8″ x 1 1/2″ ) round cake pans with waxed paper. Spread batter into pans. Bake at 350ºF for 30 to 35 minutes. Cool on racks for 10 to15 minutes; remove from pans

Decadent Pumpkin Cookies Sunday, Sep 23 2012 

These are some very decadent cookies!! Great for the first day of Fall!! I also did a variation of Chocolate Chip Pumpkin. Same recipe no glaze and add 2 cups semi sweet chocolate chips to batter.

1 cup butter, room temperature
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 cup canned pumpkin  (puree NOT pumpkin pie filling)
1 egg
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
1/4 teaspoon salt
Penuche Glaze
3 tablespoons butter
1/2 cup firmly packed dark brown sugar
1/4 liquid Pumpkin Spice Coffee Creamer ( if not available add 1 tsp pumpkin pie spice to 1/4 cup milk)
1 1/2-2 cups confectioners’ sugar
Preheat oven to 350 degrees.
Have ready some ungreased baking sheets.
In a large mixing bowl, cream butter and the sugars together until light and fluffy.
Blend in pumpkin, egg and vanilla extract.
In separate bowl, stir together flour, baking soda, baking powder, cinnamon and salt.
Mix flour mixture into butter-sugar mixture.
Drop tablespoonfuls 3 inches apart on ungreased baking sheets.
Bake the cookies for 10-12 minutes until golden around the edges.
Remove warm cookies and transfer to racks.
Let cool completely for a least one half hour, then frost with glaze.
For Glaze:.
In a medium saucepan, heat butter and brown sugar over medium heat until bubbly. Cook, stirring constantly, for one minute or until slightly thickened. Beat in the milk. Blend in confectioner’s sugar until the glaze is smooth and spreadable. Using a silicone basting brush, which I love and use religiously now, or a butter knife to spread glaze on cookies is the best tip. Please note; this glaze will harden fairly quickly. I suggest that you keep the saucepan over the stove on the lowest heat possible to prevent it from hardening.

Pumpkin Chocolate Chip Cookies

Roast Beef Monday, Sep 17 2012 

I love comfort foods on the weekend!!! Homemade Roast Beef, pop it on the slicer for super thin slices to make great sammies for a couple days 🙂

White Chocolate Raspberry Cheesecake Sunday, Sep 16 2012 

Weighing in at over 5lbs!! Hubby and I will soon be celebrating our 26TH Anniversary. To celebrate I wanted to whip up something special. I love the decadence of White Chocolate and Raspberry, in a cheesecake oh my ohhhhh had to do it 😉 So here it is …Im thinking of naming it as our 3rd born child!!!

A lot of love and cream cheese 5 8oz pkgs went into this little heart!!!


Pumpkin Fudge! Saturday, Sep 15 2012 

I recently has the pleasure of tasting some of the best fudge I have ever had the honor to eat! I did share it with my family and we all agreed  it’s the bomb! So I went on a quest to replicate. I did not accomplish it but, this stuff is pretty darn amazing. We will call it Cream Pumpkin Spoon fudge and here it is…

Here is the recipe

3 cups white sugar
1 cup pumpkin spice coffee creamer or coffee creamer
3 tablespoons light corn syrup
1/2 cup pumpkin puree
1/4 teaspoon salt
1 teaspoon pumpkin pie spice
1-1/2 teaspoons vanilla extract
1/2 cup butter


Combine sugar, milk, corn syrup, pumpkin, and salt in large 3 quart saucepan; mix thoroughly. Bring to boil on high heat, stirring constantly. Reduce heat to medium and continue to boil mixture without stirring until it reaches 232°F (110°C) or until a small amount forms a soft ball in cold water.

Remove from heat and stir in the spice, vanilla, butter, and nuts. Let cool until lukewarm (about 110°F (45°C)). Beat the mixture until it becomes very thick and loses some of its gloss. Quickly pour it into a buttered 8″ square pan. When firm, cut into squares.

PUMPKIN TIME! Saturday, Sep 15 2012 

Fall is in the air, ok some days it is. So with the drop in temps I have been craving to get some Pumpkin recipes going! I tried the new Platinum yeast from Red Star. I have to say it worked wonderful in my pumpkin bread recipe!! Here it is …

.5/8 cup warm water
1/2 cup canned pumpkin puree
1/4 cup margarine
1/4 cup dry coffee creamer (hazelnut works awesome)
1/4 cup packed brown sugar
1 tsp pumpkin pie spice
3/4 teaspoon salt
2 3/4 cups bread flour
2 1/4 teaspoons active dry yeast

Place ingredients in bread machine pan in the order suggested by the manufacturer. Select basic setting. Start.
To bake bread in oven: select dough or manual cycle. Once cycle is complete, shape dough and place in a greased loaf pan. Allow to rise in a warm spot until doubled in size. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 45 minutes or until a thermometer inserted in the center of the loaf reads 200 degrees F (95 degrees C).

Foodie Pen Pal update Thursday, Sep 13 2012 

Got my first foodie pen pal package today. I can not do a reveal until the first of Oct but WOW I MEAN WOW YUMMY!!!!!!!!! I’m lovin this!

Blueberry Cream Cheese Cookies Wednesday, Sep 12 2012 

Ohhh who doesn’t  love the combo of blueberry and cream cheese??? These kind of remind me of a muffin top. They are best served warm from the oven. What cookie isn’t?

Notice the big chunks of cream cheese?? YUM that is what makes these stand apart from a typical blueberry cream cheese cookie the chunks, it is not blended into the batter!

Here’s how to make them..

Preheat the oven to 375 degrees. Cut the cold cream cheese into strips or small pieces and place it on a plate in the freezer for at least 15 minutes, but not more than 20 or it will begin to freeze through.

In a small bowl, combine the flour, baking soda, baking powder, and salt. In the bowl of an electric mixer, beat the butter and sugar until lightened in color, about 2 minutes. Add the egg and vanilla and continue to beat for 30 seconds. Turn off the mixer and scrape the bowl. Then, continue to beat for an additional 30 seconds. Reduce the speed of the mixer and add the flour mixture. When just combined, add the blueberries and mix until they are evenly distributed in the dough. This will be a stiff dough.

Remove the bowl from the mixer and scrape down the sides. Take the cream cheese out of the freezer and cut it into 1/3” cubes. Spread out the dough in the bowl and sprinkle the cubes around in the dough. Use a large plastic scraper/spatula to turn the dough and gently mix in the cubes. The goal is to not mi.x them into the dough, but to have them remain as distinct as the blueberries are. They h.x them into the dough, but to have them remain as distinct as the blueberries are. They will mash and stretch a bit. Once the cream cheese has been added to the dough, use a spoon or a scooper to create 1½” balls of dough.

Place the remaining sugar in a small dish and roll each dough ball into the sugar. Place the balls on a cookie sheet which has been lined with a silicone liner or Silpat. Press the cookies slightly to flatten them a bit

Bake for 10 minutes or until just golden around the bottom edge. Allow the cookies to rest on the cookie sheet for 2 minutes before transferring them to a wire rack to cool. Repeat with the remaining dough.

Heres what you need…

4 ounces cream cheese, cold
1⅓ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
1 egg, at room temperature
1 teaspoon vanilla extract
4 ounces dried blueberries froze will also work, just rinse well and pat dry
3 tablespoons granulated sugar (for rolling)



Hidden Cheeseburgers Tuesday, Sep 11 2012 

Oh my these are quite delish!! Use Rhodes frozen bread dough prepare as usual to rise. Once risen divide into 4 pieces roll out, Mean while fry 4 burgers as usual. Roll dough out to 2 times size of burger, Place cheese  on dough top with burger,onion, pickles, tomato, ketchup, mustard and mayo, top with another slice of cheese. Fold dough over bake 20 min at 350. DELISHHHH, Did I say how delish these are? Served ours with homemade microwave chips!!

Next Page »