Cheesecake Stuffed Strawberries Recipe

Cheesecake Stuffed Strawberries Recipe

Cheesecake Stuffed Strawberries Recipe

Cheesecake Stuffed Strawberries Recipe

Cheesecake Stuffed Strawberries Recipe

Well… As of September 13th, I submitted a short story to the Popular Fiction contest held by Reader’s Digest.  Supposedly, I will hear back from them by the end of December. I submitted it in the thriller genre, but it is a bit on the milder side of thriller, I would say. It starts off pretty serene (or it’s supposed to, anyway) and ends-well- badly for all involved. I doubt that submission will yield anything, but hey! It’s fun to try. Wish me luck.

This recipe was REALLY good! You would think that cream cheese in a strawberry wouldn’t have much bang for the buck, but these were outstanding, quick, easy, and a crowd pleaser. Besides, they are so cute and pretty! they are definitely worth trying.

Cheesecake Stuffed Strawberries (By Fifteen.Spatulas)

1 quart strawberries

8 oz. cream cheese, room temperature

1 cup powdered sugar

1 tsp. vanilla

1 tsp. almond extract

Directions:

  1. Remove stems from strawberries and, using a lemon baller, scoop out a hole from the top of each strawberry

2. Cut a small part of the bottom with a sharp knife to create a flat surface for the strawberries to stand on.
3. Using a hand mixer, mix together the cream cheese, powdered sugar, vanilla extract, and almond extract until fluffy and light.
4. Into a piping bag lined with a star tip, transfer the cream cheese mixture and pipe the filling into each of the prepared strawberries.

6. Enjoy!

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Grilled Peaches Recipe

Grilled Peaches Recipe

Grilled Peaches Recipe

Sometimes recipes aren’t about the actual ingredients or anything. It’s just the idea, and spreading it. This recipe is super basic. There’re no tricks or catches. It’s really just what it looks like: grilled peaches with butter and cinnamon. But let me tell you- so delicious!!!! The peaches get really soft and the butter on top makes them quite savory. Plus, it’s super easy, and doesn’t take long at all. :)

Grilled Peaches Recipe (adapted from The Mama Report):

5 or 6 ripe peaches- cut in half, pit removed

1/2 cup (1 stick) unsalted butter at room temperature

1/4 cup of honey (more or less depending upon preference)

1/4 teaspoon cinnamon

a dash of salt

a pinch of nutmeg

additional cinnamon for garnish

Directions:

  1. Placed the peaches cut side down on the grill. Cook for about 5-7 minutes.
  2. For the butter, beat the remaining ingredients together until the butter is somewhat fluffy.
  3. Once the grilled peaches are ready, simply apply a tab of butter on top of the peaches and sprinkle with cinnamon.
  4. Enjoy!

Peach Cobbler Recipe

Peach Cobbler Recipe

Peach Cobbler Recipe

Peach Cobbler Recipe

Peach Cobbler Recipe

Nothing like some good peach cobber for summertime!

This recipe is super easy and perfectly delicious! It’s buttery and soft, and the peach flavor… well, you can’t go wrong with this recipe! It’s especially tasty when using home grown peaches. Even the top forms a sort of crustiness that is super delicious!

You’ll probably read the directions and think, “Hey! Katy’s picture had peaches on the bottom  but the recipe says to put the peaches on top! That little liar…” I promise I followed the directions the same as I gave them to you! :) It’s just that the peaches sink to the bottom while it bakes. That being said, enjoy!

Peach Cobbler Recipe:

         1/2 cup butter

3/4 cup flour

1 (15 oz.) can peaches, drained

2 tsp. baking powder

1/8 tsp. salt

3/4 cup milk

1 cup white sugar

Directions:

1. Preheat the oven to 350 degrees and set out an 8×8 pan, ungreased.

2. Put butter in the 8×8 pan. and put in the oven until melted. In a separate bowl, mix in sugar, flour, baking powder, salt and milk.

3. Pour the mixture over the melted butter and do not stir! pour the can of drained peaches over the top.

4. Bake for 55-60 minutes.

5. Enjoy the tastes of summer!

Grilled Bananas S’mores Recipe (no grill required)

Grilled Banana S'mores Recipe (no grill required)

Grilled Banana S’mores Recipe (no grill required)

Grilled Banana S'mores Recipe (no grill required)

Grilled Banana S’mores Recipe (no grill required)

I cannot stand bananas. I can’t force any more than a single bite into my mouth. I can eat bananas with something, but never alone. I’ll admit, I selected this recipe believing that I would not like it at all. I was pleasantly surprised.

In fact, I LOVED this recipe! The banana itself was super soft and pudding-y, and the marshmallows and chocolate were just, wow. It was sooooo good! I was so surprised that I liked it at all, and even more so that I really loved it! Better yet, it was super quick and really easy. I have no idea how on earth to use a grill, but hey… A girl’s gotta do what a girl’s gotta do- I improvised. I wrapped them in foil and put them in the oven, right on the rack, and they turned out marvelously!!!

Grilled Banana S’mores Recipe (adapted from the Girl Who ate Everything):

1 banana, peeled

2 tablespoons miniature marshmallows

2 tablespoons semi-sweet chocolate chips

Directions:

  1. Preheat the oven to 450 degrees.
  2. Slice banana lengthwise and slightly open. Place on a rectangle of aluminum foil.
  3. Insert marshmallows and chocolate chips into the sliced banana.
  4. Wrap banana up in foil and bake in the oven for 5-6 minutes.
  5. Unwrap banana and serve this wonderful treat warm!

Vegan Southwest Salad Recipe

Vegan Southwestern Salad Recipe

Vegan Southwestern Salad Recipe

Vegan Southwestern Salad Recipe

Vegan Southwestern Salad Recipe

This recipe is the epitome of a quick, easy, healthy, and super fresh tasting recipe (bonus: it’s vegan)! It’s super simple to whip together and a crowd pleaser, as well as super summer-y. I promise you won’t be disappointed. My mom was raving about this recipe for a while. She seemed to think it was the best thing since sliced bread. :)

Ok, I just have to say this: thanks to everyone who reads this blog and supports me. Just last week I got a record amount of hits, so I’m pretty stoked! I had a dry spell that dragged my hits down along with it, so I wasn’t sure when the recovery would begin. Well, it happened all at once and has been pretty good since then. So thanks to everyone who reads, supports, assists, answers my questions, shares, EVERYTHING! :)

Vegan Southwestern Salad Recipe (by SheKnows):

2 cups corn kernels

1 cup red onion, chopped

1 (15 ounce) can black beans, rinsed and drained

2-3 Roma tomatoes, seeded and diced

1 tablespoon olive oil

Grated zest and juice of 1 lime

2 teaspoons adobo seasoning

Pepper to taste

1 avocado, chopped

3 tablespoons fresh cilantro, finely chopped

Directions:

  1. In a large bowl, combine all ingredients.
  2. That is literally it. Just serve and enjoy!

Chicken Cranberry Nut Wrap Recipe

Chicken Cranberrry Nut Wrap Recipe

Chicken Cranberry Nut Wrap Recipe

Chicken Cranberrry Nut Wrap Recipe

Chicken Cranberry Nut Wrap Recipe

Summer in a wrap. That’s what this is. Literally. Not only that, but it’s HEALTHY and tastes way better than actual chicken salad. Not only is this recipe healthy, but it’s super filling, which is a great combo. Everyone in my family was raving! My sister even commented that she didn’t know something healthy could be so delicious ;)

I’ve been loving pinterest, especially for finding recipes like this! I have, I believe, three food boards.. One is for recipes I want to try, the other is for recipes that I approved but didn’t want to lose track of, while the last is for healthier foods like this recipe. But trust me, I have a lot of other boards… Astronomy, Humor, Disney and movies, Fashion, Travel, Projects, Life Hacks, Writing Inspiration, Quotes, and (yes, I admit it) a secret wedding board. Hey, if a girl has pinterest, one can assume that she has a secret wedding board. Seriously, though, if you want to find good recipes, Pinterest is the place! I am constantly amazed at how creative some people can be with food.

Note: This recipe takes 15 minutes to make if the chicken is pre-prepared. It makes 6 servings.

Chicken Cranberry Nut Wrap Recipe:

6 multi-grain tortillas

1.5 lbs Southwestern seasoned chicken breast, cut into strips (see Note at the bottom of this post)

1 diced tomato

1/2 cup dried cranberries

1/2 cup pecan mix

1/2 cup (5.3 oz.) plain Greek yogurt, (I used Chobani)

1/2 head of chopped lettuce

1/2 tsp. tarragon

2 tsp. white vinegar

kosher salt and black pepper to taste

Directions:

1. In a medium bowl, combine all of the ingredients except for the multi-grain tortillas. Stir until well combined.

2. Fill each tortilla with the filling and fold neatly.

3. Enjoy your summer!

Note: If you’re not sure what to do for the chicken, I just got 1 packet of McCormick’s Mexican Fiesta marinade mix. I followed the directions for making the marinade, put 1.5 lbs chicken breasts in a pan, and pour the sauce over. Then I covered the pan and baked the chicken at 350 degrees F for 1 hour. It was very tender and fell apart, just as it should :)

Monkey Bread Recipe

Monkey Bread Recipe

Monkey Bread Recipe

Monkey Bread Recipe

Monkey Bread Recipe

Monkey Bread Recipe

Monkey Bread Recipe

Even though school is over, it’s fun to look back at my year- and this year, I had an especially concentrated amount of fun in the Astronomy Club that I started at school. I think this is largely because the moderator of said club is wonderful to work with. Let’s just say that he is tied for my favorite teacher award (along with my english teacher this year and biology teacher last year. All were/are phenomenal and so great!!!!!).  I associate him with fun and continue to get entertainment out of him despite that I don’t have him as a teacher any more. Even just a little while ago, I was anonymously razzing him. First, though, let me rewind: Like most teachers, he hs his special mannerisms.One of his mannerisms is most apparent when he writes on the chalkboard; you can hear it through the wall on the other side, a sort of tap taptap tipptap tap taptap… TAP! TAP! TAP! It sounds like he really enjoys writing on the chalkboard. Some days, his writing is louder than others. So to continue, my english class is just through the wall from his class. Even to go from the door of my english teacher’s classroom to his classroom, you literally can walk two feet, and you’ll be in his classroom  (since both rooms sit on the corner of the hallway). One day, in english, the tapping seemed especially loud, so my teacher stopped class, and we sat there, silently listening to the taps for a full minute. Finally, I smiled and said, “Tap back.”  We did so obnoxiously. Well, the tapping on his side stopped, and we continued on with class. Little did we know, payback was coming. No one saw or heard him come into the english room, so when he spoke, nearly every girl in the room leapt up and screamed. What can I say? It was startling! Even better, though, one of my best friends was in his class at the time. Apparently, when he heard us tapping back, he stopped his class, saying, “Stahhp it! …Well, it’s kind of cute…”. Now I must emphasize. This is important. He only says something is cute if he really likes it. Usually he tends to call formulas “cute little tricks”. He still doesn’t know who initiated it, though. MWAHAHAHAHA!

I’m sorry, but I have another good story. Although, maybe I just like these stories because I know the teachers and all their mannerisms like the back of my hand. Sometimes, I’ll cross paths with my biology teacher from last year when I get picked up from school. Anyway, one of the spirit week themes was “uniform violation,” so I wore a shirt that only seniors can wear (radical, I know). Well, I crossed paths with my Biology teacher again, and he absolutely freaked out. Keeping in mind that he is about 30-something  years old and had me last year as his freshman student, he exclaims, “What??? Are you a Senior already?” I shook my head, and he heaved a huge sigh of relief. “Oh, thank goodness! You nearly gave me a heart attack! I was going to feel really depressed at how old I’m getting..”  Him. Old. Yeah right.

Alrighty, then… this recipe. Is. Delicious. You. Must. Make. It. ASAP! Seriously, it is really good! It’s very gooey and soft, and a total comfort food. It’s best to eat it right out of the oven, once it’s cooled down enough to be able to pull off parts with your fingers, yet still nice and warm. You can imagine why this one’s popular in the winter! :)

Monkey Bread Recipe:

2 cans Pillsbury rolls

cinnamon sugar (unspecified amount)

1 cup brown sugar

1/2 cup (1 stick) butter

Directions:

1. Preheat the oven to 375 degrees and lightly grease a bundt pan.

2. Cut each Pillsbury roll into 4 pieces, and roll each piece in the cinnamon sugar. Then, put the pieces in the prepared bundt pan.

3. Melt the butter, and add the brown sugar, stirring until thoroughly mixed. Pour over the biscuit pieces.

4. Bake for 20-25 minutes, until browned. Invert immediately on a platter. (Very important!)

5. Feast!

Muffins Recipe (with variations for 20 different flavors)

Blueberry Muffins Recipe

Blueberry Muffins Recipe

Peach Muffins Recipe

Peach Muffins Recipe

Orange Chocolate Chip Muffins Recipe

Orange Chocolate Chip Muffins Recipe (my brother was amusing himself with Scrabble pieces, if you didn’t notice…)

What with school and all, I kept the baking pretty brief. Short and sweet. Literally, sweet. Anyway, muffins are always reliably easy, right? So that’s what I have been making for the past year of my life. Muffins. Oh, the adventures (note the sarcasm). It’s not that I don’t enjoy making muffins, it’s just that I need some time consuming projects every once in a while to quench my constant desire to bake something, ANYTHING. For example, the gingerbread house that I made at Christmas… That put me out of commission for a while!

Anyway, as you can imagine, eating blueberry muffins everyday can get kind of boring. One advantage of that boredom, though, is that I discovered a million different combos and flavors, as well as tweeked the recipe so that the muffins are always very moist, but not simultaneously dry and gooey. There’s a fine line, and I could never seem to find that line until I changed the recipe for the more awesome. :) But like I said, I have the base of the muffin recipe below and you can look under the Note: at the bottom of the post to find the flavor(s) that are a calling your name. Abut the actual muffin base, though… After my modifications, I feel confidant that it is a great one! As I already mentioned, it is perfectly moist (neither gooey nor dry), soft, fluffy, light, and pleasantly sweet (but not sweet to the point of becoming a cupcake).

I’m going through summertime guilt right now. I have summer homework to do, but I keep procrastinating, which is new for me. It just sits on my bedside table, reminding me that I should be doing it, and me stubbornly not wanting to do it. To be honest, there are many things that I want to do (like blog more often!!! I hadn’t realized that my last post was at the beginning of the summer- it feels like I just posted it a week ago!). However, I keep just enjoying, well… stuff. Mostly I’ve been playing the piano (I’m trying to make up for all the lack of practice throughout the school year), reading, training, helping around the homestead, and baking. Also, my brother reminded me to start practicing Mario Kart before he came home so that he would have a good competitor, so I’ve been doing a little bit of that too. :) I hope you all are having a great summer so far, too. More to come, I promise! I just need to put my “butt-eth to the seat-eth” as my sister once told me.

Muffins Recipe (adapted from Betty Crocker):

2 eggs

1/2 cup vegetable oil

12 oz. vanilla yogurt

1/4 cup milk

2 cups flour

1/3 cup sugar

1 Tbsp. baking powder

1 tsp. salt

1 tsp. vanilla

turbinado sugar for sprinkling (Optional)

Directions:

1. Preheat the oven to 350 degrees and set out two muffins tins (each holding six) or one muffins tin (that holds twelve). Line the tins with paper cups.

2. Mix all of the dry ingredients together. Add all of the wet ingredients together, and then mix. (Do not add some dry and then some wet ingredients. You may think that it won’t make a difference, but it does. Unless you want lumpy muffins, of course, be my guest.)

3. See the note below if you want a unique flavor! Change the recipe according to the directions given below for the flavor you want. Then simply fill the paper cups 3/4 way full and sprinkle them with turbinado sugar.  and bake the muffins for 15-20 minutes or until a toothpick comes out clean.

4. Take the muffins out of the pan immediately!!! Allow them to cool a little before serving warm.

5. Go, fight, win!

Note:

Flavors (alphabetical order):

1. Apple cider– substitute apple cider for the milk and add 1/3 cup applesauce. Mix these two ingredients into the muffins with the wet ingredients. Continue as instructed.

2. Apple cinnamon-Add 1 tsp. of cinnamon with the dry ingredients. Next, add 1/2 cup applesauce and 1/2 cup chopped applesauce with the wet ingredients. Continue as instructed.

3. Blueberry– add 1 cup fresh or frozen blueberries after all of the ingredients have been mixed together. Continue as instructed.

4. Blueberry lemon/orange-substitute the milk for 1/4 cup orange juice or lemon juice. Add the latter juice with the wet ingredients. Add 1 cup blueberries after all of the ingredients have been mixed. Continue as instructed.

5. Blueberry/Strawberry cinnamon– add 1 tsp. of cinnamon with the dry ingredients. After all of the ingredients have been mixed, add 1 cup of fresh or frozen blueberries or 1 cup of chopped, fresh strawberries. Continue as instructed.

6. Butter pecan– after all of the ingredients have been mixed, add 1/2 cup chopped pecans. Bake as instructed. Immediately remove the muffins from the pan and roll them in melted butter. Allow to cool and eat!

7. Cherry almond– add 1/2 tsp. almond extract with the wt ingredients and add 1 cup dried cherries. Continue as instructed.

8. Chocolate chip– after all of the ingredient been mixed, add 1 cup chocolate chips. Continue as instructed.

9. Cinnamon chip– after all of the ingredients have been mixed, add 1 cup cinnamon chips (Hershey’s is the brand). Continue as instructed.

10. Coconut pineapple– substitute the milk for pineapple juice (mix it in with the wet ingredients). After all of the ingredients have been mixed, add 1 cup coconut. Continue as instructed.

11. Eggnog– substitute the yogurt and milk for 3/4 cup eggnog. Continue as instructed.

12. Lemon poppyseed– substitute the milk for 1/4 cup lemon juice. Add 1 tbsp. poppy seeds. Continue as instructed.

13. Oatmeal raisin– add 1 cup oatmeal and 1/2 cup raisins with the dry ingredients. Continue as instructed.

14.  Orange chocolate chip– add 2 tbsp. orange extract or substitute the milk for orange juice (mix with the wet ingredients). Next, mix in 1 cup chocolate chips. Continue as instructed.

15. Peach– add 1 cup chopped peaches with the wet ingredients… Before baking, sprinkle the tops of the muffins batter with cinnamon along with the turbinado sugar. Bake as instructed.

16. Pumpkin– (click here for recipe)

17. Raspberry (lemon)– for raspberry lemon, add 2 tbsp. lemon juice with the wet ingredients. Increase the sugar to 1/2 cup. After all of the ingredients have been mixed, GENTLY fold 1 cup of raspberries into the batter (this is important, otherwise you will end up with purple muffins. This is a voice of experience talking… ).  Continue as instructed.

18. Rhubarb– increase the sugar to 1/2 cup. Add 1 cup chopped rhubarb. Continue as instructed.

19. Strawberry– add 1 cup fresh, chopped strawberries. Continue as instructed.

20. Strawberry Pretzel– add 1 cup fresh, chopped strawberries. Spoon the batter into the cups as instructed and set aside (do not bake, yet). In a separate bowl, melt 1/4 cup butter and mix in 2 tbsp. sugar. Add 1/2 cup crushed pretzels. Sprinkle this topping over the batter in the cups. Gently press it into the muffin, but don’t mix it in. It should still be on the top. Bake as instructed.

Pumpkin Pie Spiced White Hot Chocolate

Pumpkin Pie Spiced White Hot Chocolate Recipe

Pumpkin Pie Spiced White Hot Chocolate Recipe

Just kidding, of course :)

Just kidding, of course :)

Before I continue, I just have to say that I thought you might enjoy seeing the results of my fiddling around with the photos that I took of this fabulous recipe :) And I’m just kidding of course… don’t worry, when you make this one, it won’t look all weirdly contrasted, tinted, saturated, and brightened. Yeah… I had a good time with this photo.

Pumpkin Pie Spiced White Hot Chocolate: (n) a delicious, creamy beverage that sends one to heaven because it is so tasty, amazing, and unhealthy. Synonyms: none. Antonyms:  everything that is not Pumpkin Pie Spiced White Hot Chocolate. Okay, so that definition really condenses the meaning of this drink… it is the stairway to heaven. Alright, not literally, but you know what I mean. This drink really is so tasty, though. It is rich, creamy, sweet, white chocolate-y, and a total comfort food (I’ll warn you though, don’t drink too much of it, because it is heavy). Be sure that when you make this (yes, you WILL make this), you top it off with whipped cream and a sprinkle of Pumpkin Pie Spice. It adds a lot and is a very nice accent! If you need further convincing, then I will tell you that this is officially my mom’s favorite winter-time drink. Questions? NO? Of course not. I have taught you well. :D

WOW it feels great not to be writing a paper/essay i can do whatever i want to i can make any grammatical mistakes i want 2 mwahahaha!!!! No grading, nothing. You have no idea how happy that makes me. :) I mean, I love writing, but I usually like to write about adventure, action, romance, fiction in general, and, of course, recipes. Sorry for all the random comments, but I haven’t blogged for SOOO long and it feels great! I really miss blogging (not like I’ve been in school for very long, either… that’s the sad thing. But at least I’m only a few days away from 1/8 of the way done with high school!). I had no idea what I was going to say when I sat down to type this post (well, I confess, I sat down to write a paper), but my fingers just kind of took care of that part for me. “Yes, these are Katy’s fingers speaking. Hello. We’ve always wanted to say that. :) Hope to chat again later, but Katy’s brain is going to posses us again in a few seconds.”

Pumpkin Pie Spiced White Hot Chocolate Recipe (adapted from tatertots & jello):

1/2 cup of heavy whipping cream

2 1/2  cups of milk

1 cup white chocolate chips

1/2 teaspoon of pure vanilla extract

1/2 teaspoon of pumpkin spice

Whipped cream and additional pumpkin spice to sprinkle on top.

Directions:

1. Heat cream and milk in a pan over medium heat, stirring occasionally until very hot, but DO NOT boil it.

2. In a medium sized bowl, pour heated cream and milk over the white chocolate chips. Stir until chips are melted.

3. Add vanilla extract and pumpkin spice.

4. Pour into a mug for yourself and a friend. Top it with whipped cream and a sprinkle of pumpkin spice.

Note:

I’ve found that usually they melt most of the way but not completely. If that happens, just pour the milk/chocolate mixture back into the pot and heat it until the chocolate is done melting. Just be careful not to boil the drink or burn any of the chocolate to the bottom of the pan.

Yum Yum Cake Recipe

Yum Yum Cake Recipe

Yum Yum Cake Recipe

Yum Yum Cake Recipe

Yum Yum Cake Recipe

Yum Yum Cake Recipe

Yum Yum Cake Recipe

First off is the explanation of the vague name… my Mom re-named this cake many years ago when she had her arms full with toddlers. I remember looking through a cookbook and I saw the recipe. “Hey!” I thought. “This recipe looks the same as Yum Yum Cake.” Come to find out, I had discovered the cake’s original title. My eyes just about fell out of my head when I realized what it was really  called. WHAT???  I still much prefer to call it Yum Yum Cake and I’m sure that I always will. :)

Anyway… let me just say that this is not an unusual birthday cake request in my household. :) As soon as you look at the ingredients, you’ll know why too. Maybe it’s because this cake is decadent, gooey, crunchy, fluffy, and it hits you hard (all at the same time!).  Oh, and did I mention that it’s probably the easiest thing that you’ll ever make (yes, I’m ordering you to make it!)? There’s not a single thing that you have to measure because it’s all prepackaged. :)

I entered this recipe in the county fair this year. I’ve never done anything in the fair, really… so this year is a first. I wasn’t completely sure what to do, so I just kind of had to go with the flow. But I was feeling pretty confident that this cake would do well. I was happy when I found out that it got second place. :) My mom and I stayed for the auction and I had to laugh at her very uneconomical decision to buy the cake back. Apparently she wanted to hoard the glorious-ness of the cake for our family and she didn’t have the patience to wait for me to make a new one when we got home. :) You have to believe me when I say that I gave her a good tease about that!

Yum Yum Cake Recipe( from the Devil’s Food Cookbook):

1 box German Chocolate cake mix

1 (14 oz.) can sweetened condensed milk

1 (17 oz.) jar Mrs. Richardson’s Butterscotch Caramel Sauce

1 (8 oz.) container Cool Whip

1 (8 oz.) bag of Heath candy bits

Directions:

1. Prepare the German chocolate cake as directed on the box (bake in a 13×9 inch pan, not two round pans). After it has finished baking and cooled for a little while, use the end of a wooden spoon to poke many holes all over the cake (don’t be shy. No one will ever see the holes but you!) and pour the caramel sauce and sweetened condensed milk over the cake.

2. When you’re sure that the cake is COMPLETELY cooled, frost it with the Cool Whip. Sprinkle as much or as little of the Heath bits on top of the cake as you wish.

3. “We have a volunteer to serve the cake. Let  the yums begin… and may the calories be ever in your favor.”

– Katy’s adapted quote from The Hunger Games

Sprite Cake Recipe

Sprite Cake Recipe

Sprite Cake Recipe

Sprite Cake Recipe

Sprite Cake Recipe

Sprite Cake Recipe

Sprite Cake Recipe

Sprite cake has got to be one of the easiest recipes to make on the planet. This cake is a perfect summer treat! It’s light, fluffy, has a sweet zing from the fruit, and it is well loved by all. It’s perfect when you don’t want to fuss over a dessert for guests, because you can just whip this one off in no time and it has high marks in presentation as well as taste. :)

Sprite Cake Recipe (by katydidbakeit):

1 (18.25 oz.) box Pillsbury white cake mix

1(12 oz.) pop can sprite

1 (12 oz.) container cool whip

fruit for garnish (optional)

Directions:

1. For the cake: Follow the directions on the back of the cake mix box, except substitute the sprite for the water. Allow the cake to cool completely before spreading the cool whip over the top. Garnish the cake with fruit (in the picture there are just strawberries and blueberries, although I’m sure it would be good with just about anything… peaches, kiwis, or toasted shredded coconut). Refrigerate until served.

2. Enjoy!

Butterbeer Recipe

Butterbeer Recipe

Butterbeer Recipe

Are you a Harry Potter fan? Who isn’t, right??? Of course everyone’s mouth waters at the mention of all of the decadent foods in the Harry Potter Series, including butterbeer, the famous and well-loved beverage of the wizards and witches. I fortunately stumbled across this recipe on Bakeat350 and it is by Feast of Fiction. There are three types of butterbeer, so check out the video that I attatched if you like! http://youtu.be/WTn5SJLTnek

The butterbeer was very good. I thought that the butterbeer and the whipped cream nicely complemented each other. A nice, refreshing gulp of  chilly “beer” was accented by the pleasantly sweet (but not too sweet) whipped cream and caramel drizzle. It was an excellent introduction to summer! I remember having a similar version of butterbeer at my aunt’s house when I was at a Harry Potter party with my cousins. We wore Harry Potter costumes or waved our wands around as we ran around drinking butterbeer, taking pictures, watching people spray each other with temporary red hair dye, and piling into the car (or rather, the fleet of cars) to go to the movie theater and watch the second part of Harry Potter and the Deathly Hallows. Butterbeer seems to have a fun spell surrounding it… :)

Butterbeer Recipe:

For the Beer:

1 tbsp. butterscotch caramel plus some for garnish

1 cup ice cubes

1 (12 oz.) can cream soda

2 tsp. artificial butter flavoring

For the Whipped Cream:

1 cup heavy whipping cream

6 tbsp. sugar

1 tbsp. vanilla

2 tsp. artificial butter flavoring

Directions:

1. For the Whipped Cream: In a large bowl fitted to an electric mixer, beat all of the ingredients together until the cream is stiff and fluffy. Set aside.

2. For the Beer: In a blender, combine all of the ingredients together and blend until there are no large chunks of ice and the butterbeer is foamy. Pour the butterbeer into some glasses and top the beer with the whipped cream. Drizzle butterscotch caramel over the whipped cream with a fork.

3. Slurp!

Oatmeal Coconut Cookies Recipe

Oatmeal Coconut Cookies Recipe

Oatmeal Coconut Cookies Recipe

Oatmeal Coconut Cookies Recipe

Oatmeal Coconut Cookies Recipe

Cookies! Cookiescookiescookiescookiescookies!!! I’ve found that quite often I get caught up in the baking world and forget about the simple stuff, the foundation of baking. You can get tired of having such large, filling, and fattening desserts sitting around and that’s when I decided to make a batch of cookies. Sometimes, it’s time for a semi-break. As for the cookies, they are soft, flavorful, and very addicting- the perfect recipe for a quick and easy dessert!

After this recipe, my hunger for coconut has (almost) been quenched. I’m not sure what it is with me, but I go in phases in not only baking, but in everything. I can often find entertainment in my own ridiculous obsessions. :) I’m also enjoying the fact that my brothers are home from college. That means that desserts don’t stay for long. Most of the time it’ll take us almost a week to go through just one batch of oatmeal cookies but this time… they were gone before dinner. :)

Oatmeal Coconut Cookies Recipe:

1/2 cup (1 stick) butter

1/2 cup white sugar

1/2 cup brown sugar

1 egg

1/2 tsp. vanilla

3/4 cup flour

1/2 tsp. baking soda

1/2 tsp. salt

1 1/4 cups oatmeal

1/2 cup coconut

Directions:

1. Preheat the oven to 350 degrees and set out two ungreased cookie sheets.

2. In a large bowl fitted to an electric mixer, cream the butter, sugars, egg, and vanilla together until smooth. Add the rest of the ingredients and mix them together until everything is well incorporated.

3. Roll the cookie dough into balls and place them on the ungreased cookie sheets. Bake the cookies for 10 minutes or until the very edges start turning golden brown. Allow the cookies to cool on the pans (they will be too soft to remove at first but they firm up as they cool.) Repeat with the remaining dough.

4. Bon appetite!

Hello Dollies (Magic Cookie Bars) Recipe

Hello Dollies (Magic Cookie Bars) Recipe

Hello Dollies (Magic Cookie Bars) Recipe

Hello Dollies (Magic Cookie Bars) Recipe

Hello Dollies (Magic Cookie Bars) Recipe

I had never had Hello Dollies before today (I adapted this recipe from a cookbook loaned to me by my piano teacher, so I don’t know who to source). Anyway, as always, I was really in the mood for baking… and using a recipe that included coconut. :) This recipe is definitely a keeper. I love the gooiness! It’s a wonderful combiniation of a soft and  buttery crust with sweetened condensed milk (which you can never go wrong with!), a crunch from the pecans, flavor from that fabulous coconut, and a final melty touch of chocolate. Not to mention that theses bars are super super easy to make. My mom told to hide them from her. I know I’ve done a good job when she gives me that verdict!

Hello Dollies (Magic Cookie Bars) Recipe:

2 cups crushed graham crackers

1/2 cup (1 stick) butter

1 (14 oz.) can sweetened condensed milk

1 1/2 cups coconut

1 cup pecans (or nuts of your choice)

3/4 cup (6 oz.) milk chocolate chips

Directions:

1. Preheat the oven to 350 degrees (325 degrees if you are using a glass pan) and set out an ungreased 13×9 inch pan.

2. Put the stick of butter in the pan; place the pan in the oven until the butter has melted completely. Remove the pan from the oven and stir the graham cracker crumbs into it. Press the crust firmly down and pour the sweetened condensed milk over it. Next, sprinkle all of the coconut over the milk… then sprinkle the nuts on. Last but not least, sprinkle the chocolate chips on.

3. Bake the bars for 25-30 minutes or until the edges of the bars start to turn golden brown.  Allow the bars to cool in the pan coompletely. Note: They will make a mess if you don’t cool them completely! :)

4. “Mmm, these are good. MMMM! Oh, mmm! Mmmm!

Ooey Gooey Bars Recipe

Ooey-Gooey Bars Recipe

Ooey-Gooey Bars Recipe

Ooey-Gooey Bars Recipe

Ooey-Gooey Bars Recipe

This is my family’s go-to classic. Whenever a guest comes to our house and we can’t decide what they would like, we end up making this recipe (bingo!).  You can never go wrong with something called “Ooey-Gooey Bars” . :) This recipe is super easy to whip up as well as tasty. The crust is nice and buttery and tastes like (actually it literally is) a cake and I love the cream cheese top that makes it ooey and gooey… these bars are sweet, savory, and simple. :)

Ooey-Gooey Bars Recipe:

For the Crust:

1 box yellow cake mix

1/2 cup (1 stick) butter, softened

1 egg

For the Filling:

1 (8 oz.) package cream cheese

2 eggs

1 lb. ( 3 1/2 cups) powdered sugar

1 tsp. vanilla

Directions:

1. Preheat the oven to 350 degrees and set out a greased 13×9 inch pan.

2. In a medium mixing bowl, hand (litterally… use your hands) mix the butter, cake mix, and egg until the butter and egg is well incorporated and the cake mix it like a dough. Pat the dough into the prepared pan and set aside.

3. For the filling: With an electric mixer, beat the cream cheese, eggs, and vanilla until smooth. Add the powdered sugar and SLOWLY mix so you don’t get a mushroom cloud of sugar in your kitchen. (This may have happened to me one time, so I’m kind of speaking from experience:) Pour the mixture over the unbaked crust.

4. Bake for 30-40 minutes or until the cream cheese just starts to turn a golden brown. A knife will never come out clean, so don’t even think about using it… there’s a reason that they’re called Ooey-Gooey Bars. Allow them to cool.

5. Gobble up (and horizontally as well, I guess)!

Dirt Pudding Recipe

Dirt Pudding Recipe

Dirt Pudding Recipe

Dirt Pudding Recipe

Dirt Pudding Recipe

Dirt Pudding Recipe

Dirt Pudding Recipe

What can you expect a kid like me to say about a recipe like this? YUM! It’s classic, easy, fun, tasty, creamy, soft, crunchy, sweet, (the list goes on and on!) and has the stamp of approval from just about every person I’ve met. Who doen’t like cookies? And cool whip? And cream-cheese-frosting-like substances? And pudding? And candy? And okay-Katy-is-getting-kinda-long-winded? The answer is NO ONE. :) This recipe is satisfyingly gooey and messy to eat, so treat someone (namely yourself) to this quick and easy wormy backyard concoction!

Dirt Pudding Recipe:

1 family sized box (30 0z.) of double stuffed Oreo Cookies, crushed

1 (8 oz.) package cream cheese

1 cup powdered sugar

1 (12 oz.) package cool whip

1 tsp. vanilla

2  packages (3.4 oz. each) instant vanilla pudding

sour or regular gummie worms (however many you want for the pudding + some to snack on)

3 cups milk

Directions:

1. Set out an ungreased 13×9 inch pan.

2. Spread half of the crushed Oreos on the bottom of the pan. Set aside. In a medium bowl, mix the cream cheese and powdered sugar together until smooth. Fold the cool whip in untiul well incorporated. Next spread the mixture carefully over the oreos so that you don’t mix them(I drop small glops of the mixture all over the oreoes so that there is little spreading to do).

3. In another bowl, stir the milk, vanilla pudding mix, and vanilla together with a whisk. Let sit for five minutes before spreading the pudding over the cream cheese mixture. Sprinkle the other half of the crushed Oreos over the pudding and top with sour gummy worms. Refrigerate your dirt and worms concoction for at least three hours before serving.

4. Yay! Chomp! Hearts fly everywhere!

Caramel Corn Recipe

Caramel Corn Recipe

Caramel Corn Recipe

Caramel corn- the typical buttered movie treat multiplied in yumminess by ten.  I’ve always loved the sweet, buttery caramel combined with the crisp crunch of air popped popcorn. :) Something about that combination… mmm! The nice thing about this recipe, too, is that you can make the caramel according to your preference. You can make it light, soft, and chewy or slightly darker and crunchy. I will let you know that when it’s chewy, it’s not that “stick-to-your-teeth” chewy, but a texture similar to a soft-candy; and when it’s crunchy, it’s not that “crack-your-teeth-off” crunchy… it’s a sugary, melt-in-your-mouth coating. :) 

My Lenten resolution was that I would give up sweets- something that I have obviously not gone without for a very long time. :) I am just letting you know that this Lent, I might be blogging a few more breads than I was blogging about before… but let me tell you that I have found a few bread recipes that I am absolutely bursting to try because they look so scrumptious! Anyway, munch away on the caramel corn as you watch BBC’s show Merlin (the best TV show ever directed) which I am just about to go watch right now!(!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!)

Caramel Corn Recipe:

12-14 cups air-popped popcorn (about 1/2 cup unpopped)

1 cup light brown sugar

1/4 cup light corn syrup

1/2 cup (1 stick) butter

1/2 tsp. salt

1/2 tsp. baking soda

Directions:

1. Set out an ungreased cookie sheet.

2. Pop the popcorn. :) Be sure that you sort out all of the kernels. You can do the latter by shaking the bowl for a bout fifteen seconds so that the kernels will fall to the bottom. Then transfer the popcorn by handfuls to another very large bowl, leaving the kernels in the first bowl.

3. In a medium sized saucepan, melt the brown sugar, corn syrup, butter and salt together over medium heat. Bring the ingredients just to a boil and let simmer for 5 minutes, stirring constantly. Pull the caramel off of the stove and stir in the baking soda.

Caramel Mixture

Caramel Mixture

Let simmer for five minutes

Let simmer for five minutes

The Caramel is Done!

The Caramel is Done!

4. Pour half of the caramel over the popcorn. Mix it thoroughly. Pour the other half over the popcorn as well and mix again. For soft caramel: spread the caramel covered popcorn onto the ungreased cookie sheet and allow it to cool.  For a sugar/crunch caramel: preheat the oven to 200 degrees and spread the caramel covered popcorn onto two ungreased cookie sheets. Bake the caramel corn  for 1 hour, stirring every fifteen minutes.

5. Mouth: Crunch crunch crunch . . . 

Heart: Burst burst burst ! ! !

Buttercream Frosting Recipe

Buttercream Frosting Recipe

Buttercream Frosting Recipe

This buttercream frosting recipe (from Wilton) is, by far, the best buttercream frosting recipe I’ve come across. It’s great for decorating and it gets the taste of the butter and the pure white look of the shortening. I’ve found that many recipes melt too easily or taste like you frosted your cake with wax, but this one is perfect in every way. To see other pictures of this frosting, see my Strawberry Cake Recipe post and my Blueberry-Orange Cupcakes post.

Buttercream Frosting Recipe:

1/2 cup shortening

1/2 cup (1 stick) butter

1 lb (4 cups) powdered sugar

2 tsp. vanilla

2 Tbsp. milk or water

food coloring (optional)

Directions:

1.Beat shortening and butter together on medium speed in a large bowl, until smooth. Add the powdered sugar and mix it in thoroughly (be sure not to send a plume of sugar into the air when you start the mixer- I speak from experience). Then add the vanilla, milk, and food coloring.

2. Frost onto whatever you like (even a spoon) and enjoy!

Chocolate Chip Cookie Dough Fudge Recipe

Chocolate Chip Cookie Dough Fudge Recipe

Chocolate Chip Cookie Dough Fudge Recipe

This recipe (by Bake at 350) was a good discovery. I don’t even know how I found it, but lucky me that I did. Anyone who knows me, knows that I am a chocolate chip cookie dough hound, so when I saw this recipe, I knew that I had to try it. It was actually very easy and I got it on the first try, which I was not expecting, so yay!  I recommend that you use your most accurate thermometer for this one… I ended up using a digital meat thermometer that I found randomly sitting on the counter top one day. Don’t ask me how it got there, because I don’t know. (Oops, thanks for the thermometer, Aunt Joan!)

Anyway, the fudge turned out well. Everyone agreed that it was perfect fudge, and I know that I will be making various flavors of fudge in the future with this recipe!  It was smooth, creamy, the perfect consistency, and hit you like a brick (as fudge tends to do). On the final note, remember the three e‘s of baking: experiment, enjoy, eat.

Ingredients:

1 3/4 cup sugar

3/4 cup light brown sugar

1/2 cup cream

1/4 cup milk

1 tbsp. corn syrup

3/4 tsp. salt

2 tbsp. butter

1 tsp. vanilla

1/2 cup flour

1/3 cup semi-sweet chocolate chips

Directions:

1. Bring the sugar, dark brown sugar, cream, milk, syrup and salt to a boil over medium heat.  Stir constantly, let the mixture boil until it is 242 degrees. (A specific temperature that seems ridiculous, but is very important.)

2. Remove from heat and stir in the butter, vanilla, and flour. Pour the mixture into an ungreased 13×9 inch pan and let sit undisturbed at room temperature until it reaches 110 degrees. You might think that you did something wrong because it will be more of a caramel consistency than a fudge consistency, but don’t worry! It’s not the final stage yet.

3. Scrape the fudge-carmel-stuff  into the bowl of a mixer. Beat on medium speed for about 4-5 minutes.  Scrape into a greased 8×8 inch pan and spread evenly. Sprinkle the chocolate chips on top and lightly press them into the fudge.

4. Let the fudge cool and set, about 1 1/2 hours.  Let it cool in the refrigerator if you want to speed up the process.

5. Snuff down that exceptionally-evil-egg-less-dough-in-a-pan-stuff!

Harvey Dent Brownies Recipe

Harvey Dent Brownies Recipe

Harvey Dent Brownies Recipe

You’re probably wondering about the name. Let me explain: if you have ever watched the second Batman movie (The Dark Knight), then you know that Harvey Dent is a character who seems good, but turns evil… and everyone in the movie feeds the illusion that he’s still good. The reason that I named this recipe after Harvey Dent was because these brownies are good (as in delicious!) but are truly evil in calories! And of course we all are feeding the illusion that they’re not so bad. Hee heeeee… two faced… just like Harvey Dent.  I took the liberty of re-naming these brownies due to an inappropriate name already given to them, and I would like to have a nice, clean blog.

Anyway, these brownies (by the Londoner) are super easy, delicious and total comfort food! They’re gooey, chocolaty, cookie-y, and all around delicious. (I think that it’s best served warm out of the oven with a scoop of vanilla ice cream.)

Harvey dent Brownies Recipe:

1 chocolate chip cookie box mix

1 brownie box mix

20-ish Oreo cookies

1 tsp. oil

1 tsp. water

Directions:

1. Preheat the oven to 350 degrees and grease an 8×8 inch pan.

2. Follow the directions for the cookie dough on the back of the chocolate chip cookie mix and add 1 tsp. water and 1 tsp. oil to help it stay moist as it will be baked longer than the suggested time.

3. Press the dough onto the bottom of the greased pan and layer with enough whole Oreo cookies to cover the dough.

4. Follow the directions on the back of the brownie mix for batter and pour the batter over the Oreo-cookiedough arrangement.

5. Bake for 30-35 minutes or until edges of the brownie have set. The center should be gooey and a knife will not come out clean if inserted.

6. COOKIE!!! NOM NOM NOM NOM!!!! (Say to yourself in cookie monster voice.)

Peanut Butter Candy Bars Recipe

Peanut Butter Candy Bars Recipe

Peanut Butter Candy Bars Recipe

Another delectable crowd pleaser: Peanut Butter Candy Bars. It is also my brother’s claim to fame, so I’ll let everyone know that he can make these bars more mean than anyone else ever could! As I made the bars, he constantly joked that I should give him the credit for the recipe, even though we’ve had this recipe for (practically) ever. Anyway, this recipe is wonderfully addicting (and makes you super thirsty!) They’re no-bake, so they take practically no time to prepare, and I can guarantee that any kid will love these bars! Being thirteen lets me in on the kids side of the world and over any evilly tasty recipe  they all go berserk. Trust me on this one!

Peanut Butter Candy Bars Recipe:

1 cup peanut butter

1/2 cup (1 stick) butter

3 cups (1 lb.) powdered sugar

1/2 cup brown sugar

1/2 tsp. vanilla

6 oz. chocolate chips

Directions:

1. Mix all ingredients except chocolate chips in electric mixer. Peanut Butter mixture will be crumbly.

2. Press mixture into ungreased 12×8 inch pan. In a microwave or over the stove, melt the chocolate until smooth. Then pour the melted chocolate over the peanut butter mixture, spreading evenly.

3. Let chocolate cool ( will take about ten minutes-ish at most), and the bars are ready to eat.

4. Dig in!

World’s Best Brownies Recipe

World's Best Brownies Recipe- Merlin

World’s Best Brownies Recipe- Merlin

World's Best Brownies Recipe- Merlin

World’s Best Brownies Recipe- Merlin

World's Best Brownies Recipe- Merlin

World’s Best Brownies Recipe- Merlin

Alright… so why do these brownies have  Merlin written on them? My sister and I are HUGE fans of BBC’s Merlin and we were watching the finale of the last season ever to air. So, I messily wrote Merlin on the treats and we munched away at the brownies during that last two episodes. Good times. :) There are few shows that I consider to be worthy of watching. Merlin is one of the only ones that I’ve ever gotten hooked on. I LOVE THAT SHOW!!!!!!!!!!! You have to pardon the CGI, though. The CGI is terrible. But, you have to give them some credit for working with a limited budget.

Anyway, you may think that you’ve already found your favorite brownie recipe, but this one is great! It is moist, sweet, quick, easy, classic, and still new. Everyone who tastes these brownies loves them! The  fudgey frosting is a wonderful complement.

World’s Best Brownies Recipe:

For the Brownies:

3/4 cup butter

4 oz. (4 squares) unsweetened chocolate

4 eggs

2 tsp. vanilla

2 cups white sugar

1 1/3 cups flour

For the Frosting:

6 Tbsp. butter

1 oz. (1 square)

1/4 cup milk

3 cups powdered sugar

1 tsp. vanilla

Directions for Brownies:

1. Preheat oven to 350 degrees and set out a greased 13×9 inch pan.

2. Over medium heat, melt the butter and chocolate together until smooth.

3. In a medium sized bowl, hand stir eggs, vanilla, sugar, and flour together. Add melted butter-chocolate mixture and hand stir until well combined. Note: It is important that you hand stir the ingredients.

4.Pour into the 13×9 inch pan and bake for 17-23 minutes or until inserted knife comes out clean.

5. Let the brownies cool in the pan.

Directions for Frosting:

1. Over medium heat, melt butter and chocolate together.

2. Remove from the heat once melted and add vanilla and powdered sugar. Last, add milk. Stir until the frosting is smooth.

3. Spread frosting evenly over brownies.

4. Serve warm or with a scoop of ice cream… OR hoard it all for yourself. Happy New Year!!! (I cannot believe that it’s already 2013…)

World's Best Brownies Recipe

World’s Best Brownies Recipe

World's Best Brownies Recipe- Roses

World’s Best Brownies Recipe- Roses

(In explanation to the roses and other decor, I will let you know that I received some cake-decorating utensils on Christmas. Since then I’ve been itching to use them! I have never decorated anything or made frosting roses, so this was all new to me. I had a ton of fun!!!)

Sassy Cinnamon Cookies Recipe

Sassy Cinnamon Cookies Recipe

Sassy Cinnamon Cookies Recipe

These cookies (by Betty Crocker) are very good! They are different from other cookies because of the cinnamon chips, and yet they still have a classic taste. They are sweet, soft, and moist cookies. Besides being great comfort food, they also make tasty ice cream sandwiches. These goodies won’t last long in a cookie jar!

Sassy Cinnamon Cookies Recipe:

(makes 3-4 dozen cookies)

1 1/2 cups white sugar

1/2 cup butter

1 tsp. vanilla

2 eggs

2 1/2 cups flour

1 tsp. cream of tartar

1/2 tsp. baking soda

1/4 tsp. salt

1 cup cinnamon-flavored baking chips

1/4 cup white sugar

2 tsp. ground cinnamon

Directions:

1. Heat the oven to 375 degrees (if using dark or nonstick pan, heat oven to 350 degrees). Set out two ungreased cookie sheets.

2. Cream white sugar (1 1/2 cups), butter, vanilla, and eggs in electric mixer on medium speed. Mix flour, cream of tartar, baking soda, and salt in on low speed. Mix the cinnamon chips in.

3. In a small bowl, mix white sugar (1/4 cup) and cinnamon. Roll dough into balls and roll the balls in the cinnamon-sugar mixture before setting on the cookie sheet.

4. Bake for 10 minutes. Do not bake these cookies for more than 11 minutes unless you want them to be brick-hard… they firm up more after be cooled, so be sure to take them out after 10 minutes, even if they still look underdone.  Immediately and carefully remove the cookies from the cookie sheet.

5. (Gulp! Snarf… gobble, sniff… smack! Ahhh!)

Pumpkin Muffins Recipe

Pumpkin Muffins Recipe

Pumpkin Muffins Recipe

This recipe (by Betty Crocker) is quite good! The muffins are so soft, moist, and cozy. They are great for breakfast and fresh out of the oven or whenever. I hope that you enjoy these warm, sweet baked goods.

Pumpkin Muffins Recipe:

(makes 1 dozen muffins)

1/3 cup vegitable oil

1 1/3 cup sugar

2 eggs

1 cup (8 oz.) pumpkin

1/3 cup water

1 1/2  cups plus 3 Tbsp. all purpose flour

1 tsp. baking soda

3/4 tsp. salt

1/4 tsp. baking powder

1/2 tsp. ground cinnamon

1/2 tsp. ground cloves

Directions:

1. Heat oven to 350 degrees and line muffins tins with paper cups (or grease).

2. Mix the ingredients and fill each muffin cup 2/3 of the way full. Sprinkle generously with turbinado sugar. Yum! This adds a pleasant, sugary crunch on the top of the muffin that is so tasty.

3. Bake for 20-25 minutes or until knife comes out clean.

4. Gulp!

Note:

This recipe is actually a bread recipe that is quite superb. For bread, grease the bottom of one 9x5x3 or 8 1/2×4 1/2×2 1/2 inch bread pan. Pour batter into the pan and sprinkle generously with turbinado sugar. Bake for 60-70 minutes or until knife comes out clean.

Apple Küchen Recipe

Apple Küchen Recipe

Apple Küchen Recipe

For all those who don’t know what the word “küchen” means, I will tell you that it’s simply the German word for “cake.” It is a slightly deceiving name for the recipe, however. It tastes better than any average cake but it’s not really very cake-like. What it is is very scrumptious! The crust is buttery and soft and tastes like a cake in and of itself while the apples and cinnamon add a wonderfully festive fall flavor. The topping adds a nice smooth, creamy taste that will give your taste-buds something to party about. You would be crazy not to love this quick, easy, and delicious recipe!

Apple Küchen Recipe:

1/2 cup (1 stick) butter, melted

1 box yellow cake mix

2 1/2 cups sliced peeled apples

1/2 cup sugar

1 tsp. cinnamon

1 egg

1 cup sour cream

Directions:

1. Preheat oven to 350 degrees and set out ungreased 13×9 inch pan.

2. Mix the butter and cake mix. Pat into the pan and bake for 10 minutes.

3. Arrange apple slices neatly on warm crust.

4. Mix the sugar and cinnamon and sprinkle over the apples

5. Mix the egg and sour cream and drizzle over top.

6. Bake for 25 minutes.

7. Unfortunately, you’ll have to share your creation. I know… it’s a bummer, isn’t it?

Great Moist Cornbread Recipe

Great Moist Cornbread Recipe

Great Moist Cornbread Recipe

For all those out there who have been wanting a good and moist cornbread, you’ve found a great and easy cornbread recipe! I love moist breads and I don’t know how I managed to eat any other cornbread before I discovered this recipe. It is a great one to know about!

Great Moist Cornbread Recipe:

(Makes 9 servings)

1 package Jiffy cornbread mix

1/4 cup butter, melted

2 eggs

1 (14  3/4 oz.) can creamed corn

Directions:

1. Preheat the oven to 350 degrees. Grease a 8×8 inch pan.

2. Mix all the ingredients together.

3. Bake for 28-32 minutes or until the very edges of the cornbread start to just turn golden brown. Note to self: You probably should not bake it for any more than 32 minutes other wise it will be too dry.(Well, you know… for a recipe that’s supposed to be super moist anyway…)

4. Top with honey or jam and love it!

Soft Molasses Crinkle Cookies Recipe

Soft Molasses Crinkle Cookies Recipe

Soft Molasses Crinkle Cookies Recipe

Well, here goes. The first recipe is up! Soft Molasses Crinkles (adapted from Betty Crocker) has been a delightful family favorite for… all of time! These festive fall cookies are soft and flavorful as well as pretty. When you bite into one, you just have to have another. They are very addicting! The frosting was my own addition and I suggest it. It adds!

Soft Molasses Crinkle Cookies Recipe:

(Makes 3 1/2 dozen cookies)

1 cup packed brown sugar

3/4 cup butter (1 1/2 sticks)

1/4 cup molasses

1 egg

2 1/4 cups white flour

2 tsp. baking soda

1 tsp.  ground cinnamon

1 tsp. ground ginger

1/2 tsp. ground cloves

1/4 tsp. salt

granulated sugar (enough to roll the cookies in)

Directions:

1. Heat oven to 325 degrees. Do not grease the cookies sheets.

2. Beat brown sugar, butter, egg and molasses together until mixed thoroughly. Do not over beat… medium speed is good enough. Then add the rest of the ingredients- except for the granulated sugar. The dough should be sticky and soft.

3. Roll dough into 1 to 1 1/2 inch balls and roll in granulated sugar. Place on cookie sheet about two inches apart.  Bake for 12-14 minutes as desired. Immediately move the cookies to a cool surface with a spatula. If you want, you can frost them like I did but they are very excellent without frosting as well. The frosting recipe is below- it’s very simple.

Frosting:

powdered sugar

vanilla

milk

butter (optional)

1. Just mix these ingredients together. Sometimes I like to add a sprinkle of spice to it (cinnamon, pumpkin pie spice, cloves, or allspice are what I have found to be the best. Sprinkle it in very lightly. )  The frosting should be a little on the runny side, but not so thin that it’s practically all milk. It’s easier to drizzle the frosting on if it’s a little thin. Anyway, drizzle the frosting on with a fork. Last but not least, enjoy!