GIANT banana split cupcake!!! Monday, Jul 28 2014 


Do you have a cabinet full of those cute little kitchen gadgets you never use? Ya I do. They are my weakness. Buy them use them once or twice and forget about them!! Here is one good example. The as seen on TV Magic Cupcake Maker. Why is it magic? Because after you buy it, it will disappear into the abyss of the never used again cabinet! OK brought it out today and whipped up this amazing GIANT Banana Split Cupcake!  Here’s the deal. The chocolate cake has pineapple in the cake. Filled with banana creme pudding, and sliced strawberries. Topped with caramel, chocolate syrup, whipped cream and a cherry on top!! Did I forget anything? Maybe nut, but the nuts in my house don’t care for them, so we left them off. Serve with a scoop of ice cream!!!

1 box Banana Cream Pudding (instant) pre make and have ready

caramel sauce

chocolate sauce

sliced strawberries

cherry for garnish

whipped cream

Chocolate Pineapple Cake Recipe

1/2 cup Butter softened

1 1/2 cups sugar

2 eggs

1 tsp vanilla

1/2 cup cocoa

1 3/4 flour

1 1/4 tsp baking soda

1 tsp salt

1 21 oz can crushed pineapple.

Preheat oven to 350. Spray magic cupcake silicone pan with non stick spray. you will need to spray all 3 pieces.

Cream butter and sugar until light and fluffy. Add eggs and vanilla beat well. Slowly mix in cocoa. Mix together flour baking soda and salt, slowly add to butter mixture. Stir in pineapple by hand. Pour half into top and half into bottom. Place the filling mold on the top of the bottom pan. Bake for 35 – 40 mins. Remove top piece first. Bake bottom additional 10 mins. Cool and remove from pans. Once cool fill with pudding place sliced strawberries on top of pudding. Place top  on. I sprinkled with powdered sugar, drizzle caramel and chocolate syrup, . Right before serving top with whipped cream drizzle more of the syrups and top off with a cherry!! Serve …If any left over refrigerate or freeze.


Chocolate peanut butter sandwich cookies Friday, Jul 25 2014 



If you love Reeses and who doesnt? You will love these! They are also amazing just as a double Chocolate Chip Cookie! The filling reminds me of the taste of a Reeses cup !! Num Num ok Here’s the recipe!


1 cup softened butter

1 1/2 cups sugar

2 eggs

2 tsp vanilla

2 cups flour

2/3 cup cocoa

3/4 tsp baking soda

1/4 tsp salt (omit if using salted butter)

2 cups chocolate chips


Peanut Butter Filling

1 cup peanut butter

1 cup confectioners sugar

about 6 tsp milk or cream

Preheat oven to 350

In large bowl beat butter,sugar,eggs, and vanilla until light and fluffy. Mix together flour, cocoa, baking soda and salt. Slowly add to butter mixture. Stir in chocolate chips. drop by large spoonfuls onto ungreased cookie sheet. Bake 10 – 12 mins or just set. cool for a few mins transfer to cooling rack.


on low speed of mixer combine all ingredients.Once combined turn to med for about 3 -4 mins. Filling will be thick. Take spoonful roll into ball with palm of hand flatten. After cookies are cooled place flattened pb filling between cookies. ENJOY!!!



Banana Split Topped Pudding Pie Monday, Apr 7 2014 

pieMmmm Chocolate Pudding Pie!! Oh yea let;s not forget the Banana Split Topping!! Of course it’s not complete with out a cherry on top!! Ok here’s what you need!

1 Pie Crust, graham cracker will work also. If using a premade. Bake first and let cool. I used Jello cook pudding, 1 large box. Mix with 3 cups milk, stir constantly until it comes to a full boil. Let cook 5 mins. Pour into crust.

Banana Split Topping

1 container cool whip 8 oz

1 /2 pkg instant banana creme pudding

1/4 cup crushed pineapple

1/4 cup strawberry jam or ice cream topping

1/8 Hersheys Chocolate Syrup

Fold pudding into thawed cool whip. Do bot over mix, stir in remaining ingredients. Top pudding pie when serving and garnish with nuts and or a cherry.

OPTION would be to use banana pudding for the pie and Chocolate pudding for the topping.


Chocolate Covered Strawberry Cheesecake Saturday, Mar 29 2014 

strawberry cheesecakeI love strawberries! Dipped in chocolate just takes them to a whole new decadent level. Sensual even! Now lets place thos on top of a creamy chocolate cheesecake infused with starwberry. What could be better after a wonderful meal? This is not a complicated recipe. but it is gourmet! Here is is……
2 (8-ounce) packages cream cheese, softened
1/2 cup sugar
3 eggs
1/2 cup sour cream
1 tsp vanilla extract
2 Tbs Strawberry Extract
1/2 cup baking cocoa

Preheat oven to 325 degrees F. Line a 9-inch round baking pan with parchment paper. Let the edges extend over sides of pan and then spray the foil with non-stick cooking spray.


In large bowl, beat cream cheese, sugar and vanilla extract at medium speed with an electric mixer until creamy and smooth. Whisk eggs in a bowl; add to cream cheese mixture. Blend just until eggs are incorporated. Stir in sour cream and chocolate gradually.


Pour batter into prepared pan. Bake for 45 minutes, or until the top just starts to turn golden.


Let the cheesecake cool completely in its pan on a wire rack then cover and chill for 4 hours.


Garnish with Strawberries or Chocolate Covered Strawberries.

Nutella Sea Salt Sandwich Cookies Friday, Mar 28 2014 

nutella sea salt


1 1/2 cup all-purpose unbleached flour

1/2 cup unsweetened cocoa powder


1 tsp baking soda

¼ tsp baking powder

¾ cup (1 ½ sticks) unsalted butter, room temperature

2 Tbsp Nutella

1 ½ cup sugar

1 egg

sea salt


13 oz jar Nutella


Heat oven to 375°F. Line baking sheets with Silpat or parchment paper.

Whisk together flour, cocoa powder, baking soda and baking powder. Set aside. Cream together butter, Nutella and sugar until light and fluffy. Mix in egg. Slowly add in flour mixture until evenly incorporated.

Roll dough into tablespoon-sized balls. Flatten balls with the bottom of a glass,(palm of hand works also they may adhere to a glass) about 2 ¼-inches in diameter. Sprinkle with sea salt. Bake 12 up on a sheet leaving 1-inch space between each cookie.

Bake for 8 minutes. Cool for 1 minute on baking sheet and carefully transfer to a cooling rack.


Allow cookies to cool completely. Spread Nutella between two cookies to made sandwich.

Oreo Cookies and Cream Friday, Mar 28 2014 

cookiesncreamA long time favorite around here is Oreo Cookies and Creme. It is super simple to make. Takes 3 ingredients!! Here they are

1 LARGE container of Cool Whip

2 boxes Jello Instant Chocolate Pudding

2/3 package of OREO cookies ( eat the other 1/3 while making, or use for garnish)

Make sure cool whip has thawed completley. Fold in instant pudding. Stir in crushed Oreos. Chill for at least several hours. Over night is best.

Easy Cappuchino Truffles Tuesday, Mar 18 2014 

trufflesThese little truffles are super easy to make, and eat!! They will go fast 🙂

Double Mocha Cappuccino Truffles ½ cup unsalted butter, softened ½ cup white sugar 1 ½ cups flour 1 cup chocolate cake mix 1 teaspoon vanilla 1/8 teaspoon salt 3-4 Tablespoons milk, 3- 4 tbs (to taste) instant double mocha cappuccino ….

Truffle Coating: 16 ounces (8 squares) almond bark (or white candy melts)

Mix all ingredients, make into 1 in balls,chill for 15, melt coating, dip let set ,enjoy

Reese No bake Cookie Bars! Saturday, Mar 8 2014 

reesenobakeTime to take the No bake Cookies to the next level!! These are so simple but so decadent! Who doesn’t love Reeses!!! No bakes have been around forever. My Mom your Mom everyones Mom would whip up some of these bad boys! Hey they Oatmeal in them so they are kind of healthy, right? lol Ok so I decided to take it to the next level made them into bars and topped with some Reese Peanut Butter Cups!! Here’s the recipe!

2 cups granulated sugar
1/2 cup milk
1 stick (1/2 cup) butter
1/2 cup unsweetened cocoa powder
1/2 cup crunchy peanut butter
3 cups quick-cooking oats
1 teaspoon vanilla extract

16 mini Reese Peanut Butter Cups

Line  an 8″ square pan with parchment paper and set aside. Measure the peanut butter & oats and set aside so they’re ready when you need them. Have your vanilla bottle handy along with a teaspoon. In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil and once it reaches a full rolling boil, cook for 1 1/2 minutes, stirring constantly. Remove from heat and stir in the peanut butter until melted, then stir in the vanilla and lastly the oats. Immediately pour mixture into prepared pan and place Reese cups on top. Push down slightly. Put on a cooling rack to set until completely cool.

St Pattys Chocolate Guinness Thursday, Mar 6 2014 


Everyone is Irish on St Patricks Day! Why not add some decadence to the celebration? Here’s the perfect combo of Guinness and Chocolate!!

8 large egg yolks
1 cup sugar
One 14.9-ounce can Guinness Draught
3 cups heavy cream
7 ounces high-quality milk chocolate, finely chopped (dark works well also)
4 Large Beer Mugs

In large nonreactive mixing bowl, whisk together egg yolks and sugar.

Open can of Guinness and slowly pour into 4-cup measuring cup, pouring down side of cup to reduce foaming. Pour half of Guinness (about 7/8 cup) into heavy-bottomed 3-quart saucepan. Add 2 1/4 cups cream and whisk to combine. Set over medium heat and heat, whisking occasionally, until bubbles just begin to form at edges. Remove from heat, add chocolate, and whisk until smooth.

Slowly pour hot chocolate mixture into eggs, whisking constantly to prevent curdling. Return mixture to saucepan and set over moderately low heat. Cook, whisking constantly, until mixture thickens and coats back of spoon, about 15 minutes. (Pudding will look separated.) Pour into blender and blend on high for 1 minute. Divide pudding among glasses, leaving at least 1 inch of space at top of each. Cover with plastic wrap and refrigerate until chilled and set.

Meanwhile, pour remaining Guinness into small saucepan and bring to boil over medium heat. Reduce heat to moderately low and simmer, uncovered, until reduced to 1 tablespoon, about 20 minutes. Pour syrup into small bowl and let cool.

 Beat remaining cream until soft peaks form. Add Guinness syrup and beat until combined. Divide cream among 4 glasses of pudding and serve

Caramel Sea Salt Buttercream Frosted Brownies Thursday, Feb 27 2014 

caramel brownies

I am finding all kinds of this to do with Davinci caramel gourmet syrup!! Today I made some Caramel Buttercream frosting of course with sea salt. OMG!! Thank goodness spring is around the corner and we can all get out and WALK! lol . I topped brownies, recipe included. It would also work well on cake cupcakes, topped with mini chips like I did. Maybe some kind of caramel candy like rolos if you like excess lol Ok here’s the recipe!!

Easy One bowl brownies.

Nonstick cooking spray, for spraying the foil

1 1/2 cups sugar

1 cup (2 sticks) unsalted butter, melted and cooled

1 teaspoon vanilla extract

3 large eggs

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

 1 teaspoon Sea salt

1/2 teaspoon baking powder

Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with aluminum foil and spray with nonstick cooking spray.Stir together the sugar, butter, vanilla and eggs in a medium bowl. Add the flour, cocoa powder, salt and baking powder all at once and stir until just combined. spread the mixture in the prepared pan.Bake until the brownies begin to pull away from the edge of the pan and set in the center, 30 to 35 minutes.  Lift the brownies out of the pan with the foil and cool completely on a rack


Awesome Caramel Sea Salt Buttercream frosting

3 cups confectioners’ sugar

1 cup butter

1 teaspoon vanilla extract

1 to 2 tablespoons Milk

1/4 cup Davinci Gourmet Caramel Syrup

1 Teaspoon Sea Salt

n a standing mixer fitted with a whisk, mix together sugar and butter and caramel syrup. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes. Add vanilla, milk and  Sea Salt continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
Frost and top with mini chocolate chips if desired!

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