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Sweet Treats

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My friend, Regina, shared this recipe with me.  My family loves it and it is super easy!


2 cans evaporated milk

2 cups semi-sweet chocolate chips

1 cup butter

4 cups powdered sugar

1 tsp. vanilla


-In a large saucepan, melt butter and add chocolate chips.

-Once chocolate chips have melted, add evaporated milk and powdered sugar.

-Heat to a boil  Stir for 8 minutes while it’s boiling.

-Remove from heat and stir in vanilla extract.

Homemade Hot Fudge on Ice Cream

My boys absolutely LOVE these cookies!  They are a soft gingersnap and so yummy and delicious!  You won’t be disappointed with a batch of these cookies and your kitchen will smell amazing!


1 1/2 cups butter, melted

2 cups sugar

2 eggs

1/2 cup molasses

7 cups flour

4 tsp. baking soda

1/2 tsp. salt

2 tsp. cinnamon

2 tsp. ground cloves

2 tsp. ground ginger

Additional sugar


-Preheat oven to 375 degrees.

-Cream butter and sugar in mixer.

-Add egg and molasses.

-In a separate bowl, mix flour, baking soda, salt, cinnamon, cloves and ginger.

-Gradually add flour mixture to the creamed mixture. Mix together.

-Roll into 1 1/4″ balls and roll into the additional sugar.

-Bake on ungreased cookie sheet for 10 minutes.


Yield: 48 delicious cookies

Ginger Snap Cookies

Recently, my husband celebrated his birthday (June 25).  He requested this chocolate cake.  It was yummy and pretty to boot.  Now, the frosting is very, very rich.  Just a warning!   No better way to celebrate your birthday than with your children and a triple chocolate cake.  Happy Birthday, Adam!

Note:  I also made this cake with the peanut butter frosting from a previous cake post.  I doubled the frosting ingredients and it was delicious also.  My boys liked it better with the peanut butter than the chocolate.  Both cakes looked beautiful.

Ingredients for Cake:

2 cups butter (4 sticks), plus more for greasing cake pans

1 cup cocoa, plus more for dusting

4 cups flour

4 cups sugar

1/2 tsp. salt

2 cups boiling water

1 cup buttermilk

2 tsp. baking soda

2 tsp. vanilla

4 eggs, beaten

Ingredients for frosting:

3 cups whipping cream

2- 12 ounce bags of semi-sweet chocolate chips

2 tsp. vanilla


Directions for Cake:

-Preheat oven to 350 degrees.  Heavily grease three 9-inch round cake pans with butter and dust with cocoa.

-In a large bowl, combine flour, sugar and salt.

-In a saucepan, melt 2 cups butter.  Add cocoa. Stir together.  Add 2 cups of boiling water and allow the mixture to boil for 30 seconds and then remove from heat.

-Pour hot butter mixture over flour mixture and stir gently to cool.

-In a small bowl, combine buttermilk, baking soda, vanilla and beaten eggs. Stir this mixture into the butter and chocolate mixture.

-Divide the batter among the 3 prepared cake pans and bake for 25 minutes or until a toothpick comes out clean.

-Cool completely before frosting.   Refrigerate the layers after cooling.


Directions for Frosting:

-Place chocolate chips in a mixing bowl. (I used my kitchen aid bowl so I could just beat it right in the bowl.)

-In a saucepan, heat cream until very hot.

-Pour hot cream over chocolate chips.  Stir to melt chips completely.

-Place bowl in refrigerator to cool and chill.

-Add vanilla and beat with electric mixer until light and airy.

-Frost the cake in between layers,on the top and sides.

-Make a wish and sing “Happy Birthday”!!

Triple Chocolate Cake

It’s that time of year again where the gardens are producing bountiful supplies of vegetables and herbs.  YUM!!!  This recipe is a great one for all that zucchini.  It also has fresh blueberries, fresh lemon zest and lemon juice.  I love when recipes make a huge pan like this one so I can share them and pack them in lunches.  This recipe screams summer!


2 cups zucchini, shredded

1/2 cup buttermilk

1 Tbsp. grated lemon peel

3 Tbsp. lemon juice

1 cup butter, softened

2 1/2 cups sugar

2 eggs

3 1/4 cups plus 2 Tbsp. flour, divided

1 tsp baking soda

1/2 tsp. salt

2 cups fresh blueberries


2 cups powdered sugar

1/4 cup buttermilk

1 Tbsp. grated lemon peel

2 tsp. lemon juice

pinch of salt



-Preheat oven to 350 degrees.

-Spray a half sheet pan or jelly roll pan.

-In a small bowl, combine zucchini, buttermilk, lemon peel and lemon juice. Set aside.

-In another bowl, combine 3 1/4 cup flour, baking soda and salt.  Set aside.

-In an electric mixer, beat butter and sugar.

-Add eggs, one at a time.

-Alternately add flour mixture and zucchini mixture until it is all incorporated.

-In a bowl, combine 2 Tbsp flour and 2 cups blueberries.

-Fold blueberries gently into batter.  Pour into prepared pan.

-Bake 30-35 minutes until toothpick comes out clean.

-Cool completely.

-Combine glaze ingredients until smooth.  Spread over top.  Let stand until set.


Who doesn’t love brownies?  I use to use the boxed brownie mixes until I came across this recipe.  It’s as easy as mixing up a boxed mix with much better results! These are nice and thick. Yummy!  These are even better the next day and the days after, which is nice for lunchboxes!  I made some with a chocolate frosting  but my family likes the peanut butter frosting even better. I’m undecided.  I really liked both.  Remember, these are better on day 2.

Brownie Ingredients:

1 cup butter, softened

1/2 cup unsweetened cocoa powder

2 cups flour

2 cups sugar

4 eggs

4 tsp. vanilla


-Preheat oven to 35o degrees.

-Spray a 9 X 13 pan with nonstick spray.

-In your kitchen aid or stand mixer, combine butter and cocoa powder.

-Add the sugar and flour and mix.

-Add eggs, one at a time.

-Add vanilla.

– Pour into prepared pan and bake 25-30 minutes until toothpick comes out clean.


Chocolate Frosting:

1/4 cup butter, softened

1/2 cup milk

1/4 cup unsweetened cocoa powder

3 cups powdered sugar


Beat all the ingredients together until smooth.  Spread on warm brownies.  Cool and serve.


Peanut Butter Frosting:


1/3 cup shortening

1/3 cup butter, softened

3/4 cup peanut butter

1 tsp. vanilla

4 cups powdered sugar

4-6 T. milk


-Cream shortening and butter together.

-Add peanut butter and vanilla.

-Add powdered sugar.

-Add milk.

-Beat until creamy.

-Allow brownies to cool and frost with peanut butter frosting.

Brownie with Chocolate Icing
Brownie with Peanut Butter Icing

I found a new cookie recipe and the boys think it’s awesome.  They both LOVE these cookies. I love to make my boys smile.


1 cup salted butter, room temp. ( I can’t think that far ahead so I threw it in microwave for 30 seconds.)

1 cup vegetable oil

1 cup sugar

1 cup powdered sugar

2 eggs

1 tsp. vanilla

6 cups flour

1 tsp. baking soda

1 tsp. cream of tartar

Colored sugar for sprinkling


-Preheat oven to 375 degrees.

-Combine butter, oil and sugars in a mixing bowl and mix well.

-Add eggs, one at a time. Beat a minute until they are well blended.

-Add vanilla.

-In a separate bowl, combine flour, baking soda and cream of tartar.

-Add flour mixture to creamed mixture.

-Form small teaspoon size balls and place on an ungreased cookie sheet.

-Sprinkle with colored sugar.

-Bake for 10 minutes.


Amish Sugar Cookies

Can you say “YUM?” This dessert is a yum. I have made it 3 times in the last 2 weeks and everyone has loved it. My neighbor, Judy, sent us some and we loved it. The original recipe comes from our other neighbor, Tina. I will be making this one a lot too. It is so delicious!

Ingredients and Directions:
1 cup flour
2 Tbsp. sugar
1/2 cup butter, melted
1/2 cup pecans, crushed
Mix together and place in a 9 x 13 pan and bake at 325 degrees for 25 minutes.
8 ounces cream cheese
1 cup powdered sugar
Fold in 1 cup cool whip.
Spread on cooled crust.
Next layer:
4 cups milk
3 packages instant coconut pudding
Beat for about 5 minutes until thick.
Spread over cream cheese layer.
Remainder of cool whip
Toast 1/2 cup of coconut and sprinkle over cool whip.

Coconut Dessert

The cafeteria ladies shared this recipe with me. It is so good and so easy. You can make either a 9 x 13 pan or a half sheet pan. I’ve included both below. This recipe is going to be my go-to this summer. It’s easy and quick and makes a lot if you make the half sheet pan. You won’t be disappointed with this recipe!

For a 9 x 13:
2 2/3 cups flour
2 tsp. baking powder
2 cups brown sugar
1 cup butter
2 eggs
1 Tbsp. vanilla
2 Tbsp. sugar
2 tsp. cinnamon

For a half sheet pan:
4 cups flour
1 Tbsp. baking powder
3 cups brown sugar
1 1/2 cups butter
3 eggs
1 Tbsp.+ 1 tsp. vanilla
3 Tbsp. sugar
1 Tbsp. cinnamon

-Using cooking spray, coat your pan.
-Combine butter, sugar, eggs and vanilla in mixer. (I melted my butter)
-Combine dry ingredients.
-Add to butter mixture.
-Spread into prepared pan.
-Combine the topping (sugar and cinnamon) and spread topping on dough.
-Bake at 350 degrees for 28 minutes.

Snickerdoodle Bars

I must give credit to the Pioneer Woman for this fantastic recipe. I changed it a little bit, but I will give her original recipe with my changes in parenthesis. I was watching her cook yesterday and I jumped up and ran to the kitchen as soon as she showed this recipe because it looked so yummylicious! I was not disappointed! You never are with Ree’s recipes. She is one fantastic cook with the most beautiful Kitchen Aid ever!

Sheet Cake:
Nonstick spray
2 1/2 cups cake flour (I used regular flour and didn’t beat anymore than necessary)
1 tsp. salt
1 cup buttermilk (I made my own sour milk with vinegar and milk)
1 tsp. vanilla
1 tsp. baking soda
2 eggs
1 1/2 tsp. vinegar
1 1/2 tsp. cocoa powder
1 1/2 fluid ounces red food coloring (I just squirted some in without measuring)
1 cup shortening
1 3/4 cup sugar

Classic Red Velvet Frosting:
1 cup whole milk
5 Tbsp. flour
1 tsp. vanilla
2 sticks unsalted butter (I used salted butter)
1 cup granulated sugar

Sheet Cake:
-Preheat oven to 350 degrees.
-Spray a large 12 x 18 sheet cake pan.
-Sift cake flour and salt. (I just mixed flour and salt with a spoon).
-In a mixing bowl, combine buttermilk, vanilla, baking soda and eggs. Add vinegar. Set aside.
-In a small bowl, combine cocoa and food coloring. (I added this at the end by just putting it into the batter).
-In Kitchen Aid, cream together shortening and sugar until fluffy.
-Alternate adding the flour mixture and the buttermilk/egg mixture until combined.
-Pour the red mixture and beat until combined. (Again, I just added cocoa and food coloring here and didn’t premix).
-Pour batter into prepared pan and bake 20-25 minutes until toothpick comes out clean.

Classic Red Velvet Frosting:
-In a medium saucepan, combine milk and flour. Whisk constantly until thick.
-Remove from heat and allow to cool.
-Add vanilla and combine.
-In Kitchen Aid, cream butter and sugar until light and fluffy.
-Add the cooled milk mixture and beat very well. (Ree says to beat the living daylights out of it!)
-It should be fluffy and light, similar to whipped cream.
-Spread frosting onto cooled red velvet cake.

Red Velvet Cake

My friend, Mary, shared her recipe for raisin filled cookies. My family doesn’t like raisins so I opted to use some homemade cherry pie filling from the Farmer’s Market. They are delicious!! I have included Mary’s recipe for the raisin filling so if you prefer raisin filling, I would try this because the dough is absolutely scrumptious! I didn’t think it was going to make many but I ended up with 18 filled cookies so it made many more than I thought. Thanks, Mary, for sharing your family recipe and allowing me to share it with others!

1 cup butter ( I softened it.)
2 cups sugar
2 eggs
1 1/2 tsp. vanilla
1/2 cup milk
5-6 cups flour (I used 6 cups + additional flour for rolling out dough)
2 tsp. baking soda
3 tsp. cream of tartar
1/2 tsp. nutmeg
1/2 tsp salt

In a mixer,cream butter and sugar.
Add eggs and vanilla. Mix.
Stir together flour, soda, salt, nutmeg and cream of tartar in a bowl.
Alternately add flour mixture and milk.
On a floured surface, roll out dough. Cut dough into circles. I placed 6 dough circles on a cookie sheet lined with parchment paper. The recipe doesn’t say to use parchment paper, but I opted to use it.
Place 1-2 Tbsp. filling onto dough.
Cover each circle with another circle of dough and using my cut and seal cookie cutter, I pressed down and the edges were crimped. If you do not have a cut and seal circle cutter, use the tines of a fork to crimp together.
Bake in a 350 degree oven for 10-12 minutes. ( I baked mine for 12 minutes.)
(Mary’s recipe says not to overbake. They are very light in color but the bottoms are nicely browned.)

If you prefer the raisin filling, this is Mary’s filling recipe:
3 cups raisins
2 eggs
1 1/2 cups water
1 cup sugar
1 Tbsp. butter
2 Tbsp. flour

Cook raisins in water until tender.
Add sugar and butter, stir well and remove from heat.
In a separate bowl, mix eggs and flour with a wire whisk until smooth.
Stir slowly into cooked raisins.
Cook slowly, stirring constantly until mixture thickens and bubbles.
Use 1-2 Tbsp. filling for each cookie.


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