Get Adobe Flash player
New Stuff
Cool Stuff Just For You

Sweet Treats

This is a delicious chocolate pie recipe. It is from my friend, Holly Crawford’s cookbook. It’s easy and yummy. My Methods of Cookery classes will be making this pie in a few weeks so I included my demonstration. I don’t talk during the demonstration because I like to discuss the process with them as I show it. Thanks to Holly for this yummy recipe! I know my students are going to LOVE it!!

2 cups flour
1/2 tsp. salt
3/4 cup shortening
1/2 cup cold water

Preheat oven to 425 degrees.
Combine flour and salt in bowl.
Add shortening.
Using a pastry blender or a fork, combine ingredients until the mixture resembles coarse crumbs.
Add water. Mix until blended, but don’t mix any longer than needed. Form into a ball.
This recipe is for a double-crusted pie, but I make it a little thicker and use most of it for this chocolate pie shell.
Roll into a 10″ circle, making sure to flour your crust, counter and rolling pin.
Roll onto your rolling pin.
Place in a pie shell.
Trim with scissors and flute the edges.
Bake at 425 degrees for about 20 minutes until it is golden brown.
NOTE: This recipe is for a double-crusted pie, but I make it a little thicker and use most of it for this chocolate pie shell.

1- 8 ounce package of cream cheese, softened
1 and 1/2 cups milk
1 tsp. vanilla
pinch of salt ( I use an 1/8 tsp.)
1 box chocolate instant pudding (3.9 ounce or 4-1/2 cup servings)

With a mixer, use the wire whisk and cream together all of the ingredients.
Beat for a few minutes until all of the ingredients are incorporated and thickened.
Pour into pie shell.

1- 8 ounce container of cool whip
Garnish with grated chocolate, if desired

Add cool whip. Add chocolate garnish, if desired. Chill and serve.


2015-01-15 18.41.51

I have a recipe on my blog for peanut butter blossom, but I found this tweak of a recipe and my boys like it better.

1 cup butter, melted
1 cup peanut butter
1 cup packed brown sugar
1 cup sugar
2 eggs
1/4 cup milk
2 tsp. vanilla
3 1/2 cups flour
2 tsp. baking soda
1 tsp. salt
1/2 cup sugar for decoration
2 bags Dove chocolates or Hershey kisses

Preheat oven to 350 degrees.
In a large bowl, mix butter, peanut butter, brown sugar and 1 cup of sugar until smooth.
Beat in eggs.
Stir in milk and vanilla.
Combine flour, baking soda and salt.
Stir flour mixture into the peanut butter mixture until well blended.
Roll into 1″ balls, roll into remaining sugar and place 2″ apart on ungreased cookie sheet.
Bake 8 minutes then press dove or kisses into the tops.
Place back into oven for an additional 2 minutes.
Allow to cool completely. The chocolates will harden in a few hours.

Peanut Butter Blossoms II

This is a great and simple recipe.

1 cup butter, melted
1 tsp. vanilla
6 Tbsp. powdered sugar
2 cups flour
1 cup chopped nuts (most recipes use walnuts but we prefer pecans)
1/3 cup powdered sugar for decoration

Preheat oven to 350 degrees.
In a medium bowl, cream butter and vanilla.
Combine 6 Tbsp. powdered sugar and flour.
Stir into the butter mixture until just blended.
Mix in chopped nuts.
Roll dough into 1″ balls and place 2″ apart on ungreased cookie sheet.
Bake 12-14 minutes. When cool, roll in remaining powdered sugar.

Note: There is no baking soda or baking powder added because it is a short cookie.

Russian Teacake Cookies

Adam loves these traditional anise flavored cookies. I bought him a pizzelle iron at a yard sale for $3.00 this summer. He made these pizzelle cookies this weekend. Remi absolutely loves them and has been eating them with vanilla ice cream. YUM!

6 eggs
1 1/2 cups sugar
1 cup butter, melted and slightly cooled
2 Tbsp. anise extract
3 1/2 cups four
4 tsp. baking powder

Beat eggs and sugar with mixer until fluffy.
Stir in melted butter and anise extract.
Combine flour and baking powder and stir in gradually. Dough will be sticky.
Preheat pizzelle iron according to iron instructions.
Drop batter by rounded spoonfuls onto the iron.
Close and cook for about 1 minute. It really depends on your pizzelle iron.
Carefully remove and cool.
Store in an airtight container.

If you do not like anise flavor, these cookies are great with any flavor you like such as vanilla.

Homemade Anise Pizzelle

Remi found this recipe and I had to try it! It turned out great and was fun to make!

1-10 ounce package of marshmallows
1/2 stick butter (4 Tbsp.)
Family pack of oreos (1 pound, 3 ounces)

In a 9 X 9 square pan, place parchment paper and spray with cooking spray. In a ninja blender or food processor, blend entire package of oreos. In a pan, melt butter and marshmallows over medium heat. Remove from heat and add Oreos. Place in prepared pan. Let cool and flip out of pan onto cutting board. Cut into small squares to resemble lumps of coal. I placed the squares into mini cupcake papers. Perfect for Christmas!

Lumps of Coal

Hard tack brings back many memories of my Grandma. She made hard tack every year for Christmas and her favorite flavor was cinnamon. She always had a candy dish full of hard tack for us to enjoy.

2 cups granulated sugar
2/3 cup light corn syrup
2/3 cup water
1 dram (1tsp.) LorAnn super-strength flavoring, any flavor
Liquid food coloring
Powdered sugar

Have all ingredients and tools assembled and within easy reach of the stove. Lightly spray cookie sheet/jelly roll pan.

1. In a heavy bottom 2-quart saucepan, mix together sugar, corn syrup and water. Stir over medium heat until sugar dissolves.
2. Insert candy thermometer, making certain it does not touch the bottom of the pan. Bring mixture to a boil without stirring.
3. Continue to cook the syrup, without stirring, until the temperature reaches 300º F.
4. Remove from heat precisely at 300° F (temperature will continue rising), or until drops of syrup form hard, brittle threads in cold water (hard crack stage).
6. Allow to cool for 2 – 3 minutes.
7. Stir in food coloring to your desired color.
8. Add the flavoring, the less your flavoring smokes the stronger the flavor will be.
9. The trick is to wait long enough so the flavoring doesn’t smoke much but not to long that the candy starts to set up.
10. Carefully pour syrup onto greased cookie sheet to cool slightly.
11. Either allow to cool completely and break into pieces
11. Allow to cool enough to handle and use scissors to cut into small pieces.
12. Drop into a bowl of powdered sugar so candy doesn’t stick together.
13. Store in an airtight container

Hard Tack Candy

I am doing a unit on cookies in my Foods class and a student shared this recipe with me given to her by her grandmother. These cookies are yummy. Thanks, Lauren, for sharing your family recipe with me!! I’ll share some cookies with you. I doubled the recipe and it worked great!!

2 cups sugar
1/2 cup milk
1 stick butter
pinch of salt
1 tsp. vanilla
1/2 cup peanut butter
3 cups quick oats

In a saucepan, combine sugar, milk, butter and salt. Bring to a boil. Boil for 1 minute. Remove from heat and add vanilla, peanut butter and oats. Stir until smooth. Drop onto wax paper.

Peanut Butter No Bake Cookies

We are making refrigerator cookies in my Foods and You class and this recipe is so good! You can roll the dough into any sugar color to go with the season.

1 cup shortening
1 cup sugar
2 eggs
1 1/2 tsp. vanilla extract
3 cups flour
1 tsp. salt
1/2 tsp. baking soda
1/3 cup colored sugar for decoration

1. Mix shortening, sugar, eggs and vanilla together in a mixer.
2. Blend together flour, salt and baking soda.
3. Add flour mixture to the sugar mixture and blend.
4. Divide dough into 3 parts and shape into cylinders 1 1/2″ in diameter and about 7″ long. Roll in colored sugar. Wrap in plastic wrap.
5. Chill for several hours or overnight.
6. Heat oven to 400 degrees.
7. Cut dough into 1/4″ slices and place on a greased cookie sheet.
8. Bake 10 minutes.
9. Cool and serve.
2014-11-17 17.41.38

The cafeteria at school shared this wonderful recipe with me. It is a delicious and easy recipe for chocolate cake. I made my peanut butter frosting for it. Yummy!

3 cups warm water
3 cups sugar
1 Tbsp. + 1 tsp. vanilla
3 Tbsp. vinegar
1 cup + 3 Tbsp. oil
4 3/4 cups flour
1/2 cup + 1 Tbsp. cocoa
1 Tbsp. baking soda
3/4 tsp. salt

In a mixer, blend water, sugar, vinegar, vanilla and oil. In a separate bowl, combine flour, cocoa, soda and salt. Add to the mixer. Grease and flour jelly roll pan (1/2 sheet pan). Bake at 350 degrees for 28-30 minutes.

1/3 cup Crisco
1/3 cup butter
3/4 cup peanut butter
1 tsp. vanilla
4 cups powdered sugar
1/2 cup milk

Wacky Cake with Peanut Butter Frosting, Courtesy of Redbank School District

Remi and Adam made these cake doughnuts tonight. They didn’t allow me in the kitchen, but they did share them with me. They were yummy!

2 1/2 cups flour
1/2 cup white sugar
1 Tbsp. baking powder
1/2 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 cup milk
1 egg, beaten
1/4 cup butter, melted
2 tsp. vanilla
1 quart oil for deep frying

1/2 tsp. ground cinnamon
1/2 cup white sugar

In a bowl, mix flour, 1/2 cup sugar, baking powder, salt, 1 tsp. cinnamon and nutmeg. Make a well in the center and pour in the milk, egg, butter and vanilla. Mix until well blended.
Heat oil in a deep skillet to 370 degrees. Place batter in ziploc and pipe into hot oil. Fry until golden brown. Remove from oil and drain on a paper towel. Combine the remaining 1/2 tsp. cinnamon and 1/2 cup sugar in a bowl. Place warm donuts into sugar/cinnamon mixture to coat.

Sugar Cinnamon Donuts