Saturday, August 31, 2013

Chocolate Chip Cheesecake Cookie Bars

Some days I sit and think of what kind of snack or dessert that I am in the mood for. I love chocolate chip cookies and cheesecake. Then I start to think of how I put it together, then I find out there are so many people with the same ideas and the same recipes. Well, if it works why not!! That's what you have to do, find out what you like and put it together and see how it works. Sometimes it does and sometimes not. This one is a great combination. After I made this recipe, this went right into my recipe box. I love it.



2 cups graham cracker crumbs
7 Tablespoons butter, melted
2 Tablespoons granulated sugar

Chocolate Chip Cookie Dough:

5 Tablespoons butter, room temperature
1/3 cup packed light brown sugar
3 Tablespoons granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
3/4 cup flour
1 cup semi sweet or milk chocolate chips

Cheesecake Filling:

10 ounce cream cheese, room temperature
1/4 cup granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract


1. Preheat oven to 325 degrees. Line a 8 inch square pan with parchment paper or foil allowing a little overhang and spray with nonstick cooking spray
2. For the crust: Mix the melted butter, graham crackers and sugar until well combined. Press the mixture into the bottom of the prepared pan. Bake for 6 minutes. Remove from oven and cool.
3. While crust is cooling, prepare the chocolate chip cookie dough. In the bowl of a stand mixer fitted with paddle attachment, or a hand mixer, beat the butter, brown sugar, granulated sugar, vanilla and salt until smooth and thoroughly combined, about 1-2 minutes. Mix in the flour on low speed until just incorporated. Fold in the chocolate chips.( This mixture is more like a crumble topping, it will not come together like a dough)
4. To prepare the cheesecake filling: Using a stand or hand mixer cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed until incorporated.
5. To assemble: Pour the cheesecake batter into the prepared crust. Using your hands, take about 1/4 cup of the cookie dough batter, placing it in the palm of your hands to flatten it out, distribute the cookie dough pieces onto the top of cheesecake batter, be sure to use all the dough to cover the cheesecake filling.
6. Bake for about 30-35 minutes, until the cookie dough feels dry and firm and golden brown. Gently shake the pan and make sure the cheesecake is set. Cool completely.
7. Lift the bars by the overhang piece of foil, and slice into desired size and store in the refrigerator. Serve cold or at room temperature. Enjoy!!!

adapted by:mybakingaddiction

Friday, August 30, 2013

Pumpkin Cupcakes

For me, the best time of the year is the fall. I love the weather, baking and all of the holidays that are all coming up. I have a lot of great fall and winter recipes. This is one recipe that I found online that sounds good to me. I tried it, and it tastes just like a pumpkin pie. It is also very easy to make. 


1 ( 15 ounce can) pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup evaporated milk
2/3 cup all purpose flour
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda

1. Preheat oven to 350 degrees
2. Spray 12 muffin/cupcake trays with cooking spray or foil cups can be used, they also have to be sprayed. Paper ones will not work for this recipe
3. In a large mixing bowl combine the pumpkin puree, sugar, brown sugar, eggs, vanilla extract, and the evaporated milk. Mix on low speed until all ingredients are well combined
4. In a small bowl combine the flour, pumpkin pie spice, salt, baking powder and baking soda. Whisk to mix together
5. Add the flour mixture slowly to the pumpkin mixture and mix on low speed until all are combined well.
6. Fill the muffin cups almost to top ( about 2/3 full)
7. Bake for 20 minutes until they are set
8. Cool for at least 30 minutes
9. Decorate with whipped topping and sprinkle with pumpkin pie spice. Enjoy!!!!

who dished it first: Modarelli Baking Company

Thursday, August 29, 2013

Best Ever Chocolate Chip Cookies

Well I would have to say I think I have gotten most of my baking skills when I was growing up. I had the best Aunts anyone could ask for. When I was young I have so many wonderful memories baking with my Aunts. Those are memories I never want to forget and I will always be grateful for them. One of them was my Aunt Joanne, she has always been the baker in the family and she has so many great recipes, that I hope she will let me share some of them with you. This cookie she has been making for years, and almost every time I see her, I ask if she made these. This is not your ordinary chocolate chip cookie. Every time you bite into these their is a surprise in every bite. They are sweet, salty and I cant even begin to describe how good they are. This is one recipe I am so glad I have, and I am going to hand down to my girls, because they also love them. It also makes about 10 to 12 dozen cookies so plenty so share with everyone or great for a cookie swap for the holidays.


1 cup of softened margarine
1 cup of vegetable oil
1 cup firmly packed brown sugar
1 cup of granulated sugar
3 cups all purpose flour
1 egg
2 teaspoons pure vanilla extract
1 teaspoon salt
1 teaspoon cream of tarter
1 1/2 cups uncooked rolled oats
1 cup flaked coconut
2 cups rice crisp cereal
1 cup semi sweet chocolate chips
1 cup butterscotch chips

1. Preheat oven to 350 degrees
2. In a large mixing bowl beat margarine, oil, brown sugar, and sugar. Beat until creamy
3. Slowly add in the flour, egg, vanilla, salt and cream of tarter and mix until combined
4. Stir in the oats, coconut, cereal, chocolate chips and butterscotch chips. Stir until combined.
5. Using a cookie scoop or teaspoon drop onto a lightly sprayed cookie sheet. I do 12 per sheet
6. Place on cooling rack then store in a airtight container..Enjoy!!!!

Chocolate Peanut Butter Cupcakes

I have so many Reese's peanut butter cups left over so I figured I would use these on my peanut butter cupcakes. I love topping cupcakes with chocolates and candies. You can also top this cupcake with Reese's pieces or peanut butter m&m candy. I think most people love the combination of chocolate and peanut butter, and if that is you, this cupcake is the one. The cupcake so moist and the frosting is fluffy and delicious.


2 cups sugar
1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
3 eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

1. Preheat oven to 350 degrees, Line muffin/cupcake pans with liners
2. In a large mixing bowl, mix on low together sugar, flour, cocoa, baking powder, baking soda and salt just to combine.
3. Add the eggs, milk, oil and vanilla. Beat on medium speed for 1-2 minutes until combined
4. Stir in the boiling water slowly and mix until combined well. ( batter will be thin, that's okay)
5. Fill liners 2/3 full with the batter, I use a medium ice cream scoop
6. Bake cupcakes for 20-23 minutes or until toothpick comes out clean
7. Cool completely

Peanut Butter Frosting:

1/2 cup ( 1 stick) butter
1 cup smooth peanut butter
1 ( 8 ounce) cream cheese, cold from the fridge
4 cups powdered sugar
1 Tablespoon heavy cream (or milk)

1. Beat the butter until creamy and smooth
2. Add the cream cheese, and continue to beat until smooth and fully combined with the butter
3. Add the peanut butter and beat until well combined
4. Slowly add the powdered sugar and continue to beat until the frosting is smooth
5. Add the cream, and beat for 1 minute
6. Frost cooled cupcakes
7. Top with peanut butter cups, reese's pieces, peanut butter m&m's and enjoy!!!!

who dished it first:GloriousTreats

Pina Colada Cupcakes

 It all started one day, I was looking through the web for new cupcakes recipes. I came across this one that  looked so good, and the rest is history. This is the most requested recipe that everyone asks me for. It is the dessert that goes first at all the parties that I bring them too. They are probably the moistest cupcake that I have ever made, and believe me I have made many cupcakes. They are perfect for summer or for me, any  time of the year. They would be great for a luau party if you add a little umbrella on top. I will tell you, if you are going to try any cupcake, this is the one!!!


2 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1 3/4 cups sugar
1 cup vegetable oil
1 1/2 teaspoons vanilla
3/4 cup sour cream
1 1/2 cups crushed pineapple (drained only slightly)

1. Preheat oven to 350 degrees
2. Line cupcake/muffin pans with liners
3. Mix flour, baking powder, baking soda, and salt in a medium bowl and set aside
4. In a large bowl using an electric mixer on medium speed combine the eggs and sugar and beat about 2 minutes until it becomes slightly thickened and a light cream color ( about 2 minutes)
5. On low speed mix in the oil and vanilla until blended
6. Add the pineapple and sour cream and mix until combined
7. Add the flour mixture and blend until smooth
8. Fill cupcake liners almost to the top
9. Bake 20-22 minutes or until a toothpick comes out clean
10. Frost with the Coconut Cream Cheese Frosting (recipe below)

Coconut Cream Cheese Frosting:

1/2 cup (1 stick) of butter
8 ounce cream cheese, room temperature
1/2 teaspoon vanilla extract
1 1/2 teaspoons coconut extract (the recipe calls for coconut extract but I use 1 1/2 teaspoons of the liquid from the pineapple juice in the can)
4 cups powdered sugar
1 Tablespoon heavy cream or dark rum ( I use the cream)

1. Place the butter in the mixer bowl and blend until smooth. Add the cream cheese and blend until well combined. About 1 minute
2. Add the vanilla extract, coconut extract or (pineapple juice), powdered sugar ( 1 cup at a time) and blend on low speed until well combined. Increase to medium speed and beat until fluffy.
3. Add the heavy cream or dark rum
4. Beat until fluffy, about 1-2 minutes
5. Frost cooled cupcakes, or you can store this in the refrigerator for a day until needed, but may need to re beat before frosting. 
6. For extra flavor top frosted cupcakes with toasted coconut and a maraschino cherry.
7. To toast coconut place 1 1/2 cups flaked coconut on baking sheet and bake 375 degrees for 4-5 minutes, checking so it does not burn.

Adapted from: glorioustreats

Friday, August 23, 2013

Cinnamon Sugar Pecans

When I go to markets and fairs the main smell is all of the varieties of glazed nuts. I would grab a bag and walk around, finish them, and want more. This inspired me to come home and make my own. They are very easy to make and a great gift for the holidays, I fill mason jars with these and place a pretty ribbon and they are perfect to give to anyone from your mom to the mailman. These can be made anytime of the year and they stay for a long time in an airtight container. I love to see my best friend Jackie's face when she opens the door and I hand her these nuts, she loves them.


4 cups raw pecan halves
1 cup of granulated sugar
1 tablespoon cinnamon
1/2 teaspoon salt
1 teaspoon melted butter
1 egg white plus 3 tablespoons water whisked slightly

1. Preheat oven to 300 degrees
2. Whisk the sugar, cinnamon, and salt together, and set aside.
3. Place the pecans in a large bowl
4. Whisk the egg/water mixture together in a small bowl
5. Add the egg/water mixture to the bowl with the pecans and coat evenly
4. Add the melted butter, to the pecans, stir again
4. Add the sugar, cinnamon and salt mixture and coat the pecans.
5. Place a piece of foil sprayed with cooking spray, on cookie sheet and spread the nuts out evenly
6. Bake for 45 minutes, stirring every 15 minutes
7. Let cool completely on the cookie sheet, remove and place in a airtight container. Enjoy!!!

Chocolate Chip Ice Cream Cookie Cups

These Cookie Cups are so fun, and there are so many possibilities. You can fill these with any flavor ice cream and any toppings you like. They will be great for kids parties, to set up an ice cream station with different ice cream and toppings. Adults will also have fun with these. If you are looking for a quick dessert for during the week they are perfect.

The instructions for these cookie bowls are called for forming them over an inverted cupcake/muffin pan.


1/4 cup butter flavored crisco/shortening
1/4 cup softened butter
1/3 cup granulated sugar
1/3 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1/4 cup of mini chocolate chips

Preheat oven to 375 degrees

1. In a large bowl beat together shortening, butter, both sugars until well combined. Add the egg and the vanilla, and beat until combined.
2. In a small bowl combine the flour, baking powder and salt and whisk together
3. Gradually add the flour mixture into the shortening/sugar mixture, and mix until just combined.
4. Fold in the chocolate chips
5. Place batter into a large plastic bag or between 2 sheets of plastic wrap and roll into a disc. Chill for at least 1 hour.
6. Turn your muffin pan upside down and place a 4 inch circle onto each muffin cup and spray with a little cooking spray, or you can invert a cupcake liner instead and then spray that with cooking spray. This recipe make 6 big cups or you can get 8 small ones.
7.Roll the chilled cookie dough between 2 pieces of parchment paper about 1/8 inch. Cut circles and drape over the foil/cupcake liner, smoothing cracks and trimming to fit.
8. Bake 10-12 minutes or until light brown. Remove from the oven and let cool on the pan for about 10-15 minutes, then gently lift them off the pan by using the tip of a butter knife to lift one corner.
9. Fill then with any goodies you desire..Enjoy!!!

who dished it first:coleensrecipes

Thursday, August 22, 2013

Red Velvet Cookies With Cream Cheese Frosting

I love red velvet cake frosted with cream cheese,  so I came up with an idea to make these into cookie sandwiches, and these were a hit . Sometimes if you are not in the mood to have a big slice of red velvet cake this will defiantly take care of your cravings, they are the perfect size. But beware you cant just eat one. They are great for any time of the year, but Valentines Day and for Christmas these would be a perfect dessert on your table. 


1 box Red Velvet Cake Mix
2 eggs
1/2 cup vegetable or canola oil

4 oz. cream cheese, softened
1/4 cup of butter, softened
1 tsp vanilla extract
2-4 cups powdered sugar

1. Preheat oven to 350 degrees. Spray cookie sheet lightly with cooking spray.
2. Add the cake mix, oil and the eggs together and mix until combined. ( I used my stand mixer, but can also be done by hand). The mixture will be glossy and gooey.
3. Using a standard size cookie scoop, place dough on cookie sheet 3 inches apart and bake for 8 minutes, place on a cooling rack. Let them completely before filling them.
4. For the filling: Beat cream cheese and butter until smooth. Add the vanilla extract, then 1 cup at a time add the powdered sugar until you reach your desired consistency. I used 2 cups of the sugar and it was perfect.
5. Using a cookie scoop portion out the filling onto half of the cookies, then place the remaining cookie on top to make the sandwiches. You can sprinkle powdered sugar on top for decoration.
6. Enjoy!!!

Wednesday, August 21, 2013

White Chocolate Cinnamon Pretzels


My favorite time of the year is the fall. I have so many good recipes that have cinnamon, apples, and pumpkin. It reminds me of these pretzels. They are salty and sweet with a touch of cinnamon. I have tried many pretzel recipes, but this one is my favorite. You cannot just eat one. Before you know it they will be gone. I am always trying to think of a little something to bring someone or to give as a gift for the holidays, this is perfect. You can dye the white chocolate for any season. Also if you do not like the white chocolate you can use milk or semi sweet. These are addicting so beware..Try them, you will not be disappointed.


1 bag of 16-18 oz. Snap Pretzels
2/3 cups of vegetable oil
1/3 cup of granulated white sugar
1 1/2 teaspoons cinnamon
1 cup of white chocolate chips, plus 1 1/2 teaspoons of shortening for melting
1/2 cup cinnamon sugar for sprinkling. To make combine 1/2 cup granulated sugar and 1 tablespoon of cinnamon, (start with little less cinnamon and add to your taste) I used a little less than a tablespoon

1. Whisk together the oil, sugar and cinnamon
2. Place the pretzels in a microwave bowl and pour oil mixture over it and stir well until all pretzels are coated.
3. Microwave for 1 minute 30 second, stir well, put back in microwave and heat for another 45 seconds.
4. Remove pretzels spread onto 2 cookie sheets covered in parchment paper.
5. Immediately sprinkle cinnamon/sugar mixture over the pretzels while they are warm. Making sure to coat each pretzel.
6. In a small bowl combine 1 cup of white chocolate chips and the shortening and melt for 45-60 seconds in the microwave.
7. When pretzels are cooled, with a fork, drizzle the white chocolate over the pretzels and let dry, then store in a airtight container.

Dished up first by: yourcupofcake

Tuesday, August 20, 2013

Caramel Popcorn



1 cup dark or light brown sugar ( I use dark)
1/4 cup light corn syrup
1/2 cup salted butter ( 1 stick)
1/2 teaspoon baking soda
1/8 teaspoon cream of tarter
1 teaspoon salt
1/2 teaspoon vanilla extract
12 cups popped popcorn ( no salt or butter added, just plain)
1/2- 1 cup of lightly roasted peanuts (optional)
Preheat oven to 250 degrees.
1. Start by popping your popcorn, I do mine on the stovetop in a non stick pan. ( Follow the instructions on the popcorn bag)
2. In a saucepan combine the brown sugar, corn syrup and butter and heat for 4 minutes. Stir once to combine and then do not touch.
3. Remove from heat and add baking soda,cream of tarter, salt and vanilla extract.
4. Immediately pour over popped popcorn and stir gently until all combined.
5. Add the peanuts if desired
6. Place on 2 large cookie sheets and place in 250 degree oven for 1 hour. Stirring every 15 minutes.
7. Cool slightly, then separate and place in airtight container. Enjoy!!!!

Blueberry Muffins

Well my family went Blueberry picking here in NJ several weeks ago and I picked so man blueberries that I had to try some new recipes. So I made these muffins on a Monday, on Tuesday they were gone and my family wanted more. Thats how good these are. This is the reason why I love NJ, every season there is always something to pick from apples to corn. Try this one, your gonna love it!!!


2 1/2 cups all purpose flour
3/4 cup granulated white sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg, lightly beaten
3/4 cup of buttermilk
2/3 cup of vegetable oil
1 teaspoon vanilla extract
2 cups fresh or frozen blueberries

Crumb Topping:

1/3 cup granulated sugar
1/4 cup flour
2 Tablespoons cold butter, cut in small cubes

Combine sugar and flour together and whisk gently then add in cold butter using 2 knives or your fingers, mix until it resembles coarse crumbs. Set aside. When batter is in muffin tins add 1 tablespoon of the crumb topping to each muffin.

1. Preheat oven to 375 degrees. Spray muffin tins with cooking spray and set aside.
2. In a mixing bowl add egg, buttermilk, oil and vanilla. Gently mix until combined. Set aside.
3. In a large bowl add flour, sugar, baking powder, and baking soda. Whisk together. Fold in the blueberries.
4. Combine the wet ingredients into the dry ingredients with a spatula. Only mix until they are combined or you will have a tough muffin.
5. Fill each muffin cup with the batter using an ice cream scoop, almost to the top.
6. Sprinkle the crumb topping onto the muffins
7. Bake 15-20 minutes or until toothpick comes out clean
8. Let cool for 10 minutes before removing from pan.

Adapted from:momontimeout

Monday, August 19, 2013

S'mores Muddy Mix


I have not been on in a few days because we were in Lake George and I had no reception at all. That was a good and bad thing. While I was there i was trying to work on a blog for S'mores Muddy Mix. I had figured it was the perfect time. We enjoyed some of my snacks I had made, this one was another hit. I also made homemade caramel popcorn that I will share that recipe next. This is another great one because it is not having the gooey mess of marshmallows and chocolate all over your hands, and this recipe stays great in a plastic container, but I am sure it will not last that long in your house..Enjoy!!!!!


6 cups Rice Chex Cereal
1 cup chocolate chips (semi sweet or milk chocolate)
1/2 cup creamy peanut butter
1 teaspoon vanilla extract
1 cup brownie mix, from the box
3 cups Golden Graham cereal
3 cups mini marshmallows


1. Place the Chex cereal in a bowl and set aside
2. In a microwave proof bowl, melt chocolate, peanut butter and vanilla and stir well after 45 seconds until it is smooth. It may need another 10 seconds.
3. Pour the chocolate over the cereal and fold until it is all covered.
4. Dump the cereal into a large plastic bag or tupperware container, then add the brownie mix over the cereal and shake until coated.
5. Dump onto a cookie sheet and let cool.
6. After it is completely cool pour into a large bowl and add the marshmallows and Golden Graham cereal.

Who dished it up first : yourcupofcake

Tuesday, August 13, 2013

We all love the so called Muddy Buddy Mix or Puppy Chow. I have to say you just cant stop eating this stuff. With the addition of Butterfinger bars, its just over the top!!!!


6 cups of rice chex cereal
1 cup semi sweet chocolate chips, or milk chocolate chips
1/2 cup smooth peanut butter
1 teaspoon vanilla
1 1/2 cups of crushed Butterfinger Bars

1. Measure out your 6 cups of chex mix and set aside.
2. In a microwave proof bowl combine chocolate, peanut butter and vanilla and microwave for 45 seconds, stir until smooth. If needed microwave another 15 seconds and stir again.
3. Pour chocolate/peanut butter mixture over cereal and gently stir until all coated.
4. Pour into a large plastic bag or container with lid, add the crushed Butterfingers and shake until they are all coated.
5. Spread onto a cookie sheet until cooled, then store in a airtight container.
These are so good..Enjoy!!!!!

Adapted from: yourcupofcake

Sunday, August 11, 2013

Banana Split Cake

My husbands family has been making this recipe for years. I would have to say this one is in my top 10 favorites of all I have in my recipe box. This is a refreshing dessert for the summer, yet the ingredients in this recipe you can get any time of the year in the market. It looks beautiful and so easy to make.

The Crust:
1/2 cup margarine, melted
2 cups ritz crackers crushed

2 eggs
2 cups powdered sugar
3/4 cup margarine, softened
1 tablespoon vanilla extract
1 20oz. can drained crushed pineapple
5 ripe bananas
9 ounces whipped topping
Maraschino cherries with or without stems, drained
Chopped walnuts or pecans

1. In a small bowl combine the margarine and crackers. Press into the bottom of a 13x9 baking dish
2. In a mixer beat the eggs for 4 minutes, add powdered sugar, 3/4 cup softened margarine, vanilla and beat for 5 minutes. Pour over the crust and chill for 4 hours.
3. Remove from the refrigerator and layer the drained pineapple, bananas, whipped topping, cherries and the walnuts. Chill until ready to serve. Enjoy!!!

Homemade Sweetened Condensed Milk

So how many times do you want to make a recipe that uses sweetened condensed milk, and you don't have it. It happens to me all of the time. It use to be something I never had in my pantry, but now I do. This recipe is super easy and all the tools you need are a blender.

1 cup granulated sugar
1 cup dry powdered milk
1/2 cup water
1 tablespoon butter

1. Place sugar and powdered milk in a blender
2.Place water and butter into a microwave safe medium sized bowl and let it come to a boil in your microwave, about 45-60 seconds. Keep checking on it.
3. Add water/butter to the blender and blend until well combined continuing to scape the sides as you blend. Keep blending until the powdered milk and sugar are dissolved by the hot water/butter mixture.
4. The sweetened condensed milk will thicken as it cools. You can store this in your refrigerator for about 7-10 days. Makes approximately 1 1/2 cups. Enjoy!!!!

This recipe dished up first by:DessertNow,DinnerLater

Double Chocolate Chip Muffins

Weekends bring the joy of making a fresh muffin for the family while they are asleep, then waking up to the smell of chocolate muffins coming out of the oven, what can be better. These muffins are rich in chocolate, moist and delicious. Usually when you think of a muffin you typically think breakfast, but these are perfect for dessert or to just grab one and go. So, fill an ice tall glass of milk and enjoy!!!


 3 eggs
 1/2 cup milk
 1/2 cup oil  
 1/4 cup water
 1 1/4 teaspoons vanilla
 1 devils food cake mix
 1 (3.9 oz.) package instant chocolate pudding
 3/4 cup sour cream
 2 cups semi sweet chocolate chips, divided

 1. Preheat oven to 375 degrees
 2. In a medium bowl, lightly beat eggs
 3. In a mixer add the milk, oil, water, vanilla and beat until combined
4. Add the eggs, and beat again until combined
5. Add in the sour cream, the cake mix and pudding, combine but do not over mix
6. Stir in 1 3/4 cups chocolate chips and fill muffin liners 3/4 full
7. Take the 1/4 cup additional chocolate chips and sprinkle on top of muffins
8. Bake muffins for 15-20 minutes until toothpick comes out clean or muffin springs back. Store in a airtight container. Enjoy!!

           Adapted From: yourcupofcake

Saturday, August 10, 2013

Reese's Peanut Butter Cup Mini Cheesecakes

Who doesn't like the combination of chocolate and peanut butter. Well I sure do. I also love a good cheesecake. ( And by the way, I have an amazing creamy New York Style cheesecake recipe coming soon). Now by adding the Reese's Peanut Butter Cup just makes this recipe perfect for the peanut butter and chocolate lover.

3/4 cups of graham cracker crumbs
3 tablespoons sugar
3 tablespoons melted butter
12 Miniature Reese's Peanut Butter Cups
16 oz. ( 2 -8oz packages) cream cheese
1 cup granulated sugar
1/4 cup all purpose flour
2 eggs, room temperature
2 teaspoons vanilla extract
1/2 cup peanut butter chips
1/2 cup semi sweet chocolate chips
2 teaspoons shortening, divided

Preheat the oven to 350 degrees. Place a liner in each of your muffin pan. Make the graham cracker crust
by combining the graham cracker crumbs, 3 tablespoons sugar and 3 tablespoons melted butter. Combine until nice and moistened.
Use a heaping tablespoon of the graham cracker mixture for each cup and then flatten down using a small cup or spoon.
Remove the wrappers from the Reese's. Place one in each center of the crust.
Beat the cream cheese until it is nice and fluffy. Add in the sugar, flour and vanilla and continue beating well
until combined, scraping the bowl. Add in the eggs one at a time making sure they are well incorporated.
Spoon the cream cheese mixture over the Reese's, evenly dividing the mixture among the 12 cups. Use 1/4 cup of the mixture for each cup. Bake for 20-25 minutes until the cheesecakes are set.
Let the cheesecakes cool completely.
Melt the peanut butter chips and 1 teaspoon of shortening in the microwave, also melt the chocolate chips and 1 teaspoon of shortening. With a fork, swirl the melted chips over the cheesecakes. Remove the cupcake liners before serving. Enjoy!!!!

Dished up first by: momontimeout

Perfect Chocolate Cupcakes

I would have to say my husband asks me to make him my chocolate cake at least once a week. He is the true chocolate lover in the family. Sometimes I make him these cupcakes instead and I will have to say he requests these now more often. They are so moist and I would have to say the perfect chocolate cupcake!!!

The Chocolate Cake:

1 box devils food cake mix
3 eggs
1/2 cup of oil
1 cup of buttermilk
1/2 cup sour cream
1 1/2 teaspoons vanilla extract

Chocolate Buttercream:

1 cup  ( 2 sticks) butter, softened
1/2 cup of unsweetened cocoa powder
2 teaspoons vanilla
1 tablespoon of milk
2-2 1/2 cups powdered sugar

For the cake:

1. Preheat oven to 350 degrees. Line cupcake pan with 24 liners
2. Sift cake mix to remove any lumps
3. In a large bowl, combine eggs, oil, milk, sour cream and vanilla
4. Add the cake mix and blend until smooth about 1-2 minutes
5. Fill cupcake liners 3/4 full and bake for 17-22 minutes or until toothpick comes out clean

For the Buttercream:

6. Beat the butter for 2 minutes, add the vanilla, cocoa powder, and milk and beat again for 1 minute.
Slowly add the powdered sugar until you reach the desired consistency.
7. Pipe onto cooled cupcakes and decorate. Enjoy!!!

Dished up first by: yourcupofcake

Friday, August 9, 2013

Smores Fudge

I have to say we all have our favorite midnight snack. Mine happens to be s'mores. I can eat them every night of the week. When I came across this recipe I could not resist. This one is perfect. It has everything you crave in a smore, less the mess. I happen to love the fact that the marshmallows are not sticking to my hands and the golden graham cereal is perfect in this recipe.

1 1/4 cups of semi sweet chocolate chips
3/4 cup of creamy peanut butter
1 tablespoon butter
1 1/3 cups cocoa Rice Krispies
1 1/3 cups mini marshmallows
1 1/2- 2 cups golden graham cereal

Line a 8x8 inch pan with foil, letting it hang over the sides for easy pick up. Butter foil.
In a microwave bowl combine the chocolate chips, peanut butter, and butter. Microwave
for 40 seconds, remove and stir, then continue in 10 second increments, until all of the
chocolate is smooth. Take 1/4 measuring cup and remove that much melted chocolate. Set
that aside. Add the mini marshmallows and cocoa Rice Krispies and stir until all combined.
Pour chocolate mixture into the pan and smooth with a knife or spatula. Pour 1/4 cup reserved
chocolate on top and smooth again. Sprinkle the golden graham cereal over the top and press
gently so they stick in the chocolate. Place in the freezer for a few minutes until it sets. Cut with
a knife and serve. Enjoy!!!!

Dished up first from: yourcupofcake

My Top Reasons For Raising Chickens

A few of my top reasons for raising chickens in my home:

1. Nutrition- Our chickens are healthy , we allow then to free range during the day in which they eat natural things like grass, plants, bugs which in turn makes the eggs much healthier than caged chicken eggs. My chickens main food source is their grain, but they forage for goodies in the yard and I give them organic fruits and veggies, cracked corn and seeds.

2. Keeping chickens saves you money if you are buying organic eggs in the store. I use to buy regular eggs   before I learned so much about where they came from.

3. Raising chickens is really easy. People always are so interested in how we do this. They ask so many questions and I tell them, we basically have a routine just like any other pet. They have a chicken run and a chicken house. Inside the house is their nesting boxes where they lay the eggs, and perches where they sleep at night. They only go in the house to sleep and lay eggs. The rest of the day they stay in their run. At dawn we let them out of there house. They stay in their run all day until I let them free range in my yard. We feed them their grains, and fresh water everyday. They also get their snacks that I bring in the coop run to keep them busy. At night before dusk they return into the house on their own and onto a perch to go to sleep and we lock up the house. Chickens get bored so I try to give them things to do. I sprinkle cracked corn in the run so they look and peck through the dirt to find it. We clean the coop house every week, change bedding and sprinkle DE food grade powder. The pen, where they spend most of the time we pick up daily.

4. Chickens are really fun. They each have their own personality. It is so funny to watch them catching the worms, bugs and run to me for the treats. They actually get airborne when they run to me. It is so funny to see. My niece and nephew Gianna and Anthony love to come over and feed them, play with them, let them out of the run and then go collect the eggs. They are still amazed that the chickens lay the eggs. Then I have to come in and make scrambled eggs from their favorite chickens.

5. There are so many breeds of chickens and it is worth your time to look into the right breed for your family. So what are you waiting for go and get some chickens!!!

Thursday, August 8, 2013

Key Lime Cheesecakes

These little cheesecake cupcakes are the perfect bite. It is tart and sweet all in one. We just love these. At my daughters graduation party they were the first dessert gone. And everyone kept asking for more. These are a must to try...

3/4 cups graham cracker crumbs
3 tablespoons butter, melted
8 ounce cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1/3 cup key lime juice
1 teaspoon lime zest
1 ( 8 oz.) contained whipped topping, thawed

Line 12 muffin pan cups with liners
In a small bowl combine graham cracker crumbs, and melted butter stir with a fork
Place 1 tablespoon into each muffin cup
Beat the cream cheese until smooth
Add the sweetened condensed milk and lime juice and mix on medium speed until well combined
Stir in the lime zest and fold in 1 cup of the whipped topping
Divide the mixture evenly among the muffin pan cups
Cover the muffin pan with foil or plastic wrap and freeze at least 3 hours or until firm
Remove the cheesecakes 1/2 hour before serving and peel liners off and garnish with the rest of the whipped cream and a sliced lime..Enjoy!!!!

Who dished this up first: Lets Dish

Chocolate Raspberry Crumb Bars

This has to be another one of my all time favorites.

1 cup ( 2 sticks) softened butter
2 cups all purpose flour
1/2 cup paced light brown sugar
1/8 teaspoon salt
2 cups semi sweet chocolate chips
1 can (14oz) sweetened condensed milk
1/2 cup chopped walnuts
3/4 cup raspberry seedless preserves

Preheat oven to 350 degrees. Lightly grease 13x9 baking dish.
Beat butter until creamy. Add in brown sugar and beat until combined.. Add the flour and salt, continue mixing until it resembles crumbs. Press 1 3/4 cups of crumb mixture into the pan. Set remaining crumbs aside. Bake until golden brown 10-12 min. Remove from the oven.

While crust is baking, place sweetened condensed milk in a small saucepan and add 1 cup of the chocolate chips and stir over low heat until chocolate has melted and mixture is smooth. Pour over the warm crust.

Add the walnuts to the reserved crumb mixture. Sprinkle the crumbs evenly over the chocolate layer. Spread the raspberry preserves over the crumb mixture, then finish by sprinkling the remaining chocolate chips on top. Return to oven and bake for 20-30 minutes until center is set and crumbs are golden. Cool before cutting into bars.

Adapted from: momontimeout and Nestle Toll House

Wednesday, August 7, 2013

Coconut Cream Pie Bars

I have to say this is one of my families favorites. Every time you make this I promise you, it will be gone before you know it. It is a Coconut Cream Pie in bars. They just look so darn good when they are on a beautiful platter... It cant get any better than this one!!!

For the Pastry Crust:

1 1/2 cups all purpose flour
2/3 cups shortening
6-7 tablespoons ice cold water

Cut the shortening into the flour using pastry blender or 2 knives. Combine until pea size crumbs form.
Add the cold water until combined, and crust is moist. Do not over mix. Place the crust into a 11x8 rectangular pan and pat down. Take a fork and make a few holes in the crust. Bake at 350 degrees until crust is a golden brown. Cool pastry crust.

Vanilla Coconut Pudding:

2 2/3 cups of whole milk
1 egg
1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 teaspoon vanilla
1 1/3 cups sweetened flaked coconut

In a medium saucepan, whisk together milk and egg constantly until they are completely incorporated. Slowly, add the sugar, cornstarch and salt. Cook over medium heat, whisking constantly, until thickened. remove from the heat and add the vanilla. Stir in the coconut. Pour onto the cooled pastry crust. Place in the refrigerator for several hours until chilled.

The Whipped Cream Topping:

1 cup heavy whipping cream
2 tablespoons granulated sugar
1/2 teaspoon pure vanilla extract
1 cup sweetened flake coconut

Combine cream, sugar, and vanilla. Whip until light and fluffy. Spread on top of chilled bars.
Spread the coconut on a baking sheet, in a 350 degree oven, toast for 3-4 min, or until golden brown. Cool
the coconut then spread evenly on top of the bars. Store in the refrigerator until ready to serve and cut into bars. Enjoy!!!!!

Adapted from the Dough Puncher..

Meet My Girls " Lucy, Ethel and Sprinkles"

   Here are my Chickens that I promised I would talk about and share some tips on how to possibly start your own backyard flock. For the past year I have been trying to feed my family as healthy and organic as I possibly can. I was thinking of ways to do this. As I was on the internet and reading about organic eggs, I said to myself, "why not get some chickens, and raise them for eggs". Well I am so glad I did. I cannot believe how much fun they are and every afternoon how great it is to open up the coop and get my fresh eggs everyday!!! Living here at the Jersey Shore at the end of a cul de sac, you would not think there would be a chicken coop in my backyard. I would have to say the hardest part of the whole process is building the coop,then finding a supplier to get your chickens. After building the coop I looked into the best chickens for laying eggs and also the prettiest eggs. There are chickens that lay anywhere from white to pastel to chocolate brown eggs.
   Lucy and Ethel are Rhode Island Reds which are the best layers. They lay brown eggs daily. Sprinkles is a Maran, which lays a chocolate brown egg. In the morning or late afternoon I let them free range in my yard for bugs and weeds, which are their favorite snacks. The free range should be supervised due to the hawks. They should always have food and fresh water in the coop everyday and all of their treats that they love. I will post the do's and dont's on what to give your chickens in future posts.

Tuesday, August 6, 2013

Raspberry and Peach Crumble

Raspberry and Peach Crumble

Now is the perfect time for the most delicious peaches and raspberries. I love to make cobblers, crisps, and crumbles. This time of the year this one is perfect!!!

For the pastry crust:

1 1/3 cups of flour
1/4 teaspoon of  salt
1/2 cup of shortening
3-4 tablespoons of ice cold water

For The Filling:

1/2 cup of raspberries, sliced in half
4 large fresh peaches, peeled and sliced
3 tablespoons of light brown sugar
2 tablespoons of flour

For The Topping:

1/2 cup of flour
3/4 cup of Old Fashioned Rolled Oats
1 cup of light brown sugar
1/2 cup (1 stick) cold butter, cut into small pieces
1/8 teaspoon salt

Heat oven to 425 degrees.

Starting with the pastry crust:

Mix the flour and the salt. whisk together slightly, cut in the shortening with a pastry blender or you can also use 2 knives and work the mixture until it resembles tiny peas. Add the ice cold water, starting 1 tablespoon at a time into the flour mixture, using a fork stir after each tablespoon of water. Mix the crust lightly until all of the flour is moist. ( I used 4 tablespoons and it was perfect). Place the pastry crust mix into a pie plate and using your fingers push on the bottom and sides of the pan. Using a fork, press the bottom and the sides of the pan. Bake the crust 15 min. or until it is golden brown.

Now turn the oven down to 375 degrees..

For the Filling:

Meanwhile in a bowl add the brown sugar, and flour and mix. Then toss the peaches and raspberries until they are all coated.When the crust comes out of the oven, place the filling into the crust.

For the Topping:

In a bowl mix together the flour, oats, brown sugar and salt. Using your pastry blender or knives, cut in the cold butter until it forms coarse crumbs. Place the topping on top of the filling. You may need to cover the crust with foil strips to prevent burning the crust. Bake pie 40-45 minutes until topping is a golden brown. Let cool and serve. Enjoy!!!