Butterfingers Cheesecake Bars Recipe

Butterfingers Cheesecake Bars Recipe

Butterfingers Cheesecake Bars Recipe

Well, Junior year started off with a bang. There’s not much of an update in that respect, I guess. I really like all my teachers (yay! That makes school so much more fun!), and the new schedule that the school implemented was a really good idea. I am already used to it and I, quite honestly, love it. I’m in a play, which is also proving to be pretty fun, as my role is small enough that it isn’t stressful at all, but present enough that I get to be part of all the fun and shenanigans. I continue to be awed by the school that it’s hosted by. There were ramen noodles in the drinking fountain… explain that one to me!

I assume you have probably already guessed about what my review is going to say-let’s see- I think I like cream cheese… just a little… alright, maybe love… like, unconditionally… And have I ever mentioned my love for butterfingers? Yes, they have a special place in my heart. Alright, not really, but you get the point. I love these bars! If you’re a fan of candy, these bars are a very rich cross between homemade heaven and candy. They are soft, creamy, chocolatey, peanut-buttery, and absolutely melt in your mouth. Give them a try!

This recipe serves 20 and takes about 1 hour to make.

Yield: 36 small squares

Butterfingers Cheesecake Bars (by Lauren’s Latest):

For the crust
16 whole nutter butter cookies
1/4 cup melted butter

For the filling
8 oz. cream cheese, softened
1/3 cup sugar
1 teaspoon vanilla extract
1 egg
1/2 tablespoon all purpose flour
6 fun size Butterfinger chocolate bars

For the topping
3/4 cup semi sweet chocolate chips
3 tablespoons butter

Directions:

1. Preheat oven to 325 degrees. Line a 9×9 square dish with lightly greased foil or parchment and set aside. Grind nutter butter cookies in a food processor until the consistency of graham cracker crumbs. Pour in melted butter and pulse a few times to mix. Press into prepared dish and set aside.

2. In a large bowl, whip cream cheese and sugar together until smooth. Stir in egg, vanilla and flour. Finely chop butterfingers and fold into the cheesecake mixture. Pour over top nutter butter crust and bake for 18-22 minutes or until cheesecake has set. Cool to room temperature, then refrigerate until completely chilled.

3. Pour chocolate chips and butter into a small bowl and microwave , stirring every 20-30 seconds. (If your chocolate is almost melted, don’t put it back into the microwave! Just keep stirring- the residual heat will continue to melt the chocolate completely) Spread melted chocolate over the top of the bars evenly and place back into the refrigerator for 5-10 minutes to harden the chocolate.

4. Remove from refrigerator and using the foil or parchment, remove the entire block of bars from the pan. Cut into bars and serve.

5. Enjoy!

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!

Saint Lucian Chocolate Tea Recipe

Sorry! I don’t have a picture for this recipe, but trust me… it’s amazing!

Chocolate Tea. I swoon at the very mention of it! I found out about this liquidized heaven when I was on a trip to Saint Lucia. I stayed at the La Haut Plantation with my mom and sister and every morning the plantation staff would have a breakfast buffet prepared… at the end of the buffet the beverages (which consisted of Chocolate Tea and all these amazingly tasty juices made from strange fruits or flowers) would be neatly assembled. I always tried some of the juices, but I had their Chocolate Tea religiously every morning as if my life depended on it. When they were late to get it out one morning, I just about died- no Chocolate Tea? WHAT?? I guess it’s a very popular drink in Saint Lucia, and I have no problem what-so-ever seeing why. :) Luckily, my Mom realized that the staff on the plantation sold the recipe, as well as locally dried and ground cocoa. I had to get my hands on both, of course!

As for the description, it creamy, spicy, and fluffy. Yes, that’s what it is. I know what you’re probably thinking right now, but that’s what the cornstarch in this recipe is for. It doesn’t make the drink thick or pudding-like in the least… it just makes it fluffy. I don’t know how to put it. No using skim milk for this recipe no matter what. It’ll ruin the texture and the flavor of the drink. Also, was I just not very knowledgeable, or is it very cool that bay leaves come from a cinnamon tree? And that nutmeg comes from the pit of a peach-like fruit? I don’t know these things.

Chocolate Tea Recipe:

1 cup cocoa powder

4 cups water

1 (14 oz.) can evaporated milk

1/3 cup 2% milk or cream

2 bay leaves

1 tsp. vanilla

2 tsp. cinnamon

a dash of nutmeg

2 Tbsp. cornstarch

Directions:

1. Over medium heat, boil the water, cinnamon, and bay leaves together for 15 minutes. Add the cocoa to the boiling water and boil for another 10 minutes. Add the evaporated milk and 2% milk and heat until hot but do not boil.  Using a whisk to stir it in, sprinkle the cornstarch into the cocoa mixture. Add the vanilla. Remove the bay leaves (or strain the mixture if you like).

2. Pour it into a mug. Add sugar to taste (it will be bitter without the sugar) and serve.

 3. This will redefine your definition of tea (or hot cocoa… either way)! :)

Cookie Dough Pie Recipe

Cookie Dough Pie Recipe

Cookie Dough Pie Recipe

Cookie Dough Pie Recipe

Cookie Dough Pie Recipe

So… if you haven’t figured it out be now, I should tell you the obvious. I love cookie dough and cream cheese. Anything with those two, for me, is bound to be wonderful. This jolly ol’ recipe happens to have BOTH. I know, it’s evil wonderful!!! It is also good for anyone who likes ice cream. It has a bit of a similarity in that it is cold and creamy :) at any rate, as I already mentioned, this pie is creamy, chocolatey, cookie doughy, has a nice Oreo crunchy crust, and is an overall winner. It is also quite rich and, I must admit, a little difficult to get a clean cut piece because the crust is tricky to cut neatly.

I cannot believe that summer is almost over. I feel as if it has just begun! Recently someone asked me if  my summer felt long (because it was also quite busy). I shook my head vigorously and said “noooooo!!!” A little while ago, I was leafing through my planner where I, throughout the school year, I had written down due dates, homework, and tests that I needed to study for. Not to sound snobby or anything, but I am amazed at what I managed to fit into a twenty-four hour day without going insane or dying! That being said, I really loved my freshman year and am looking forward to my sophomore year, which will start in eleven days. Crazy. It is strange how time works. During the school year, it seems slow. At times when it is at a crawl, I think to myself, “At some point, I won’t care what the heck I am doing right now. I won’t care about this upcoming history test when I turn 20. Or 30. Or 40. Or 90.” Well, I realize how much time files when I recognize that the time I was thinking of arrives hand in hand with summer. Already, I could care less about the test over the industrial revolution, the quiz over photosynthesis and cellular respiration, and the 44 slide presentation about Mark Twain that was 200 points (to put this in perspective, my exam was worth 100 points. Anything wrong with that picture???). At one point, I also had a quiz over a quiz. Again: anything wrong with that picture???

Seriously, though, I am super excited for this year! I am going to be in a musical, and continuing with the Astronomy Club that I created. I will also be continuing in a number of other clubs I was in last year. I’ll continue taking piano lessons, and I have many weddings to look forward to in my family! <3 :) I also love to anticipate and guess who will be my teachers this year. I have not gotten my schedule yet, but I am pretty sure I know who my teachers will be. The only thing I am not sure of is homeroom, and I have one that I hope to be put in. If I get into that one, I think I will scream out loud. If I don’t, I will still scream out loud.

P.S. I promise that I don’t talk about school 24/7… It just that, well… It’s immanent. Beware.

Cookie Dough Pie Recipe (from Life, Love and Sugar):

For the Crust:

20-25 oreos

5 Tbsp. butter, melted

For the Cookie Dough:

6 tbsp butter

1/3 cup dark brown sugar

1/8 cup sugar

1 tsp vanilla extract

1 cup flour

1 tsp milk

1/3 cup semisweet chocolate chips

For the Filling:

8 oz cream cheese

1/4 cup white sugar

1/4 cup dark brown sugar

8 oz cool whip

1/2 cup semisweet chocolate chips, divided
Directions:

For the pie crust:

1. Crush the oreos into a fine crumb and mix the oreo crumbs with the melted butter.

2. Press into the bottom of a greased 8 or 9 inch pie pan. Set in the freezer while you make the cookie dough.

For the Cookie Dough:

1. Cream the butter, sugar and dark brown sugar. Mix in the vanilla extract. Add the flour and milk and mix thoroughly. The dough will be thick. Last but not least, mix in the chocolate chips.

2. Roll the dough into little balls that are similar in diameter to a nickel.  Freeze the balls of dough while making the filling.

For the Filling:

1. Mix the cream cheese, sugar and brown sugar together with a mixer. Mix until smooth. Carefully and thoroughly fold in the Cool Whip. Stir in a 1/4 cup of chocolate chips and about 3/4 of the frozen cookie dough balls.

2. Pour the filling into the pie crust and top with remaining cookie dough balls and 1/4 cup of chocolate chips.

3. Allow to freeze completely. Set the pie on the counter 5 min before serving (it may be tricky to get the first piece out, but after that, it’s easy as pie :)

4. Enjoy the major comfort food!

Gingerbread House Bonus Post

MERRY CHRISTMAS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! This is my Christmas Bonus Post in which I do not type a recipe (you can find a gingerbread house recipe anywhere, especially at this time of year. You can pretty much use whichever recipe you want). Anyway, this gingerbread house of mine was a several day long project. I knew when I started this, that despite any blood-sweat-and-tears, this house would be one for the books. I don’t even know what to say about it because I am sooo happy that it is done!!!!!! Cut me some slack if this is a boring post… You have no idea how  tedious this was to make the dough, bake all of  the little and big parts, make frosting, buy candy, and decorate it.

Another fun little detail is that I modeled this gingerbread house after the house that I call home. My dad got the blueprints that were used when the house was built. I felt very official to be using blueprints for a baking project. :)

in the making

in the making

in the making

in the making

my sister helping me

my sister helping me

my brother joking around

my brother joking around

the front final result

the front final result

the back final result

the back final result

chimney side final result

chimney side final result

the entryway side final result

the entryway side final result

my brother's gingerbread house that he sarcastically claimed was more grand... :)

my brother’s gingerbread house that he sarcastically claimed was more grand… :)

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

Cream Cheese Thumbprint Cookies Recipe

Cream Cheese Thumbprint Cookies Recipe

Cream Cheese Thumbprint Cookies Recipe

Cream Cheese Thumbprint Cookies Recipe

Cream Cheese Thumbprint Cookies Recipe

This one was a package deal. Not only did I get to make some fun cookies, but I also got to enjoy a fun afternoon of going to a convenience store a few times. Literally, I went twice and I had fun both times. Alright, so here’s how it started off… when I decided to make these cookies  the other day and the time came for me to fill the cookies, I realized that I had no powdered sugar. So, I persuaded my sister to drive me to a convenience store roughly two minutes away. Let me tell you that that store has anything and everything. It has, many times, been a life saver for me because an essential or two ingredient ran out during the making of a new recipe. Many times, my family will debate if they carry something and resolve to calling them and finding out that, yes… of course they carry it. Anyway, my sister and I got some powdered sugar and brought it up to the register. The woman there was very friendly and asked me what I was making. I told her about the cookies. She laughed and jokingly asked us to drop a few off as she would be there for a little while yet.  When I got home, I finished making the cookies and smiled. My sister loaded a few cookies on a plate and we went back to the store to give her some cookies. :) Unfortunately, she wasn’t there anymore, but we asked someone to give them to her, along with one of my business cards. My sister and I were smiling for the rest of the afternoon. Some things just make me feel happy. :)

One thing that I had to laugh about with these cookies is that the directions said to drizzle the chocolate over the cookies. True, yes… but in the picture they had obviously piped the chocolate on. It was totally a “Hey look at this! This drizzle is perfectly round and beautiful! You can do it too!” Not without piping it on, no! No way! So instead I followed the directions that the picture gave me… I piped the chocolate on instead of drizzling it on. The other thing was that the directions were way way WAY overly complicated (it was really funny, actually). Anyway, the cookies were very good. The cookie is a butter-y shortbread base and the filling is… well… it’s cream cheese filling(!!!). If you’ve read any of my posts, then you know that that is an instant love for me! The chocolate was an excellent complement to the creamy filling and the cookies were, over-all, excellent treats. They were the perfect sweetness for a cookie and were very snack-able and snitch-able. :)

Cream Cheese Thumb Print Cookies (from TasteofHome Cookies):

For the Cookies:

2/3 cup butter

3/4 cup sugar

1 egg

1 tsp. vanilla extract

1 3/4 cups flour

1 tsp. baking powder

1/2 tsp. salt

For the Filling:

6 oz. cream cheese

1 1/2 cups powdered sugar

2 tbsp. flour

1 tsp. vanilla

For the Drizzle/Piping:

3/4 cup milk chocolate chips

3 tbsp. butter, softened or melted

Directions:

1. Preheat the oven to 375 degrees and set out two greased cookie sheets.

2. For the Cookies: In abowl fitted to an electric mixer, cream the butter and sugar together. Add the egg and vanilla and beat well until smooth. Slowly mix in the flour, baking powder, and salt until thoroughly combined. Roll the dough into tablespoon sized balls and flatten the balls slightly with the palm of your hand to make a fat disc. Bake the cookies for 8-10 minutes or until the edges of the cookies just start to turn golden brown. Remove the cookies from the oven and immediately make a large indent in the cookies with your thumb or make a thumb-sized indentation with the end of a wooden spoon handle.

3. For the Filling: In a medium bowl, mix the cream cheese, powdered sugar, vanilla, and flour together until smooth. Fill the cookies with about 1 or 2 tsp. of filling each.

4. For the Drizzle/Piping: In the microwave, melt the chocolate and stir until smooth. Add the butter and microwave a little bit more if it has to melt some more. Stir until well combined and drizzle or pipe the topping over the cookies.

5. Serve with a smile.

Peanut Butter Pie Recipe

Peanut Butter Pie Recipe

Peanut Butter Pie Recipe

Peanut Butter Pie Recipe

Peanut Butter Pie Recipe

Peanut Butter Pie Recipe

Peanut Butter Pie Recipe

I have been looking for a good peanut butter pie recipe for ever. No matter what recipe I found or looked at, none of the pies seemed quite right… even this one (adapted from LoveThatFood.com) had to be tweeked a little by some random teenager called Katy. :) Anyway, other than some fixed proportions, I didn’t have to change much. I just thought that… hm… perhaps it would be best if the crust covered the bottom and the sides of the pie plate instead of sparsely coating the bottom.

For me, this recipe hits two birds with one stone. Cream cheese and peanut butter! Could it get much better??? I’ve been craving peanut butter lately and ever since my uncle mentioned peanut butter pie to me I knew that I had to get my hands on a recipe! I have found that I’ve been getting better at finding good recipes online whereas when I first started, I came across many bum recipes. The key is not to focus on the presentation of the dessert… look for goo. Look for messy. And make sure you like the taste of the ingredients. :)

This pie was a hit. My family devoured all but one tiny slice of pie which no one could manage to squeeze in. My sister, after one bite, said “Put this pie on the favorites list.” So, I guess I should respect by elders and obey… what a bummer (NOT!!!!!!!!!). Anyway, the peanut butter pie was very soft, creamy, flavorful, and the oreos added a great crunch to contrast the fluffy, pudding-y filling.

Peanut Butter Pie Recipe:

For the Crust:

2 1/4 cups double stuf oreo cookies crumbs (about 20 cookies)

7 tbsp. white sugar

7 tbsp. butter, melted

For the Filling:

1 cup creamy peanut butter

1 (8 oz.) package cream cheese

1 cup sugar

1 tbsp. butter

1 tsp. vanilla

1 cup heavy whipping cream

For the Topping (optional):

1/4 (12 oz.) bags milk chocolate chips (melted), grated chocolate, or oreo cookie crumbs

Directions:

1. For the Crust: Preheat the oven to 375 degrees and set out one pie plate. In a small mixing bowl, mix the crushed oreos, butter, and sugar together until well combined. Press the mixture into the pie plate and bake it for ten minutes. Remove the pie from the oven and, if the crust has sunken to the bottom of the plate, use a spoon to re-press the crust (while it’s hot) to the pan. Allow it to cool completely.

2. For the Filling: In a large mixing bowl, mix all of the filling ingredients (except the whipping cream) together by hand until smooth. In a separate bowl fitted to an electric mixer, whip the whipping cream until stiff peaks form. Fold the whipped cream into the peanut butter mixture until well combined. Pour the filling into the cooled pie plate and place the pie in the freezer (no worries, the pie does not get hard in the slightest… it gets chilled but remains soft. That’s how mine was even after I left mine in the freezer for several hours!).

3. For the Topping (optional): Melt the chocolate chips and use a fork to drizzle the melted chocolate over the pie; return the pie to the freezer until it is served. OR sprinkle the grated chocolate over the pie before returning it to the freezer. OR sprinkle the oreo crumbs over the pie before returning it to the freezer.

4. For the Eating: This part is fairly self-explanatory, I think… :)

Mississippi Mud Cake Recipe

Mississippi Mud Cake Recipe

Mississippi Mud Cake Recipe

Mississippi Mud Cake Recipe

Mississippi Mud Cake Recipe

Mississippi Mud Cake Recipe

Mississippi Mud Cake Recipe

This recipe is my dad’s classic birthday request- he loves it and so does everyone else! It is very easy to whip up and what I love about making it is that you don’t have to wait for the cake to cool before adding the frosting. It always seems like I have to wait forever before frosting each cake and so this one was a nice breather. :) Some nice, consolidated baking. Anyway, the cake is absolutely to die for. It is soft and gooey and… hits you like a brick. It is a very dense cake, but it is totally worth every bite!

And what is it with me and coconut? Ever since I finished my recent coconut obsession, the stuff seems to be gravitating into the recipes that I’ve been making. Oh well… such a pity (not). While I am reminded of coconut, I will suggest you to use Angel Flake Coconut for all or at least most recipes calling for coconut. Never ever use Kroger brand! It is too dry and not very flavorful. I often laugh at how Kroger claims “Kroger quality guaranteed!” because they never specify what quality they guarantee… high quality or low quality? :)

Mississippi Mud Cake Recipe:

For the Cake:

1 cup (2 sticks) butter, melted

2 cups sugar

1 1/2 cups flour

4 eggs

1/3 cup cocoa

1 cup coconut

1/2 cup pecans

For the Filling:

1 (7 oz.) jar marshmallow creme

For the Frosting:

6 tbsp. butter

1 square (1 oz.) unsweetened chocolate

1/4 cup milk

3 cups powdered sugar

1 tsp. vanilla

Directions:

1. Preheat the oven to 350 degrees and grease a 13×9 inch pan.

2. For the Cake: In a large bowl, hand stir the butter, sugar, and flour together. Add the eggs and mix until you are sure that they are well incorporated. Add the chocolate, coconut, and pecans and mix thoroughly. Pour the cake batter (it will be thick) into the prepared 13×9 inch pan. and bake it for 40 minutes or until an inserted knife comes out clean.

3. For the Filling: Immediately spread the marshmallow creme over the hot cake. I found that it is best to spoon it on in globs, wait for it to melt a bit, and then spread it… otherwise the creme starts ripping up the cake. Set the cake aside to let it cool a little while you make the frosting.

4. For the Frosting: In a medium sauce pan, heat the butter, chocolate, and milk over medium heat until the chocolate and butter have both melted. Add the powdered sugar and then the vanilla (the frosting should be running at first but sets up to be fudgy). Immediately and carefully spread the runny frosting over the marshmallow creme and allow it to cool to room temperature.

5. Serve the cake with ice cream if you really want, but it’s a pretty stand-alone cake in my opinion. Enjoy!

Cream Cheese Pie Recipe

Cream Cheese Pie Recipe

Cream Cheese Pie Recipe

Cream Cheese Pie Recipe

Cream Cheese Pie Recipe

Cream Cheese Pie Recipe

Cream Cheese Pie Recipe

This recipe (adapted from Glorious Treats) is reeeeeeeeeeeally good! When I saw it, I thought that it was just going to be a sort of cheesecake that someone opted to call a pie. Not so! Here’s where the difference comes in: it isn’t baked at all. It has no eggs, less cream cheese, and it actually is a cream cheese pie.  In fact, the pie has more sweetened condensed milk than cream cheese. Anyway,  back to the taste. This recipe is summer-y, sweet, savory, gooey, creamy, crunchy, butter-y… and just about everything else. The crust is what adds the nice crunchy, butter-y flavor and the filling is creamy, gooey, and has some zing from the lemon. The strawberry sauce adds the summer-y factor. Is there any better way to be reminded of summer than to eat a strawberry garnished slice of cream cheese pie?

When I finished taking pictures of the pie, everyone dug in… except for my brothers, who were in their bedroom playing a well-loved game called The Settlers of Catan. So, my sister and I took the opportunity to play a prank (it was especially fun since one of my brothers is absolutely crazy about strawberries). We left two slices for our brothers and hid them. When they finished their game and came to get a serving of pie, I told them that it was gone. “What?!?” my strawberry-loving brother exclaimed. My sister and I exchanged a grin and I went to retrieve their pie slices. Oh the fun of baking!

Cream Cheese Pie Recipe:

For the Crust:

2 cups finely crushed graham crackers

1/2 cup (1 stick) butter, melted

3 tbsp. sugar

For the Filling:

1 (8 oz.) pkg. cream cheese, room temperature

1 (14 oz.) can sweetened condensed milk

1/3 (about 1 lemon) cup fresh lemon juice

1 tsp. vanilla

For the Strawberry Sauce:

1 pint strawberries, divided

4 tbsp. sugar

2 1/2 tsp. corn starch

3 tbsp. water

Directions:

1. For the Crust: Set out an ungreased 9 inch pie plate and preheat the oven to 350 degrees. In a small bowl, mix the graham crackers, butter, and sugar together until well combined. Then press the mixture into the pie plate and bake the crust for 10 minutes or until lightly browned. Allow the crust to cool completely.

2. For the Filling: In a small bowl, mix the ingredients for the filling together with a whisk or a fork until smooth. Pour the filling into the cooled graham cracker crust and refrigerate the pie for about 3 hours or until it has set up.

3. For the Strawberry Sauce: In a blender, blend the water and half of the strawberries. Strain the strawberry-water mixture. Next, in a small saucepan, mix the sugar and cornstarch. Whisk the mixture as you slowly add add the strained strawberry juice so that there are no lumps. Heat mixture to a boil and boil about 1 minute.  Remove the sauce from the stove. Slice the rest of the strawberries into pea sized pieces and add it to the strawberry sauce. Allow the sauce to cool in the refrigerator until it is ready to be used.

4. Top your slice with the strawberry sauce and yuuuuuuuuuuuuuuuuuuuuuuum! Ah, the taste of summer!

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!

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!

Cookie Dough Ice Cream Recipe

Cookie Dough Ice Cream Recipe

Cookie Dough Ice Cream Recipe

This ice cream (Ice Cream by Divine Dinner Party, Cookie Dough by katydidbakeit) was delicious! It was creamy, soft, and (to my delight) had chocolate chip cookie dough in it, per my addition. An automatic like for me! My Mom always wonders why I bake stuff and then eat the store-bought ice cream and I determined that I was simply longing for home-made ice cream, since I’d never had it! So I did a ton of research to find the absolute perfect recipe that didn’t use an ice cream maker and didn’t need so much fussing that you went out of your mind with impatience. I highly recommend this recipe if you like creamy, soft, cookie dough bliss!

Cookie Dough Ice Cream Recipe- made “what I like to call… ‘the right way'”

(quote from the motion picture Rocketman)

For Ice Cream:

1/2 cup white sugar

1/4 tsp. salt

1 cup milk (don’t even think about using skim!)

3 egg yolks, beaten

1 tbsp. vanilla

2 cups whipping cream

For Cookie Dough:

1/4 cup white sugar

1/4 cup brown sugar

1/3 cup + 1 Tbsp. butter

1/4 cup mini milk chocolate chips

2/3 cup + 1-2 Tbsp. flour

For other things in the ice cream:

1/4 cup mini milk chocolate chips

Directions for Ice Cream:

 1. In a saucepan, mix milk, sugar, and salt together. Add egg yolks and beat until thoroughly combined.

2.Cook over medium heat for 3-5 minutes, stirring constantly. Small, foam-like bubbles will appear around the edge of the saucepan. Remove the egg/milk mixture from the heat. Let it for about ten minutes before adding the vanilla.

3. Pour the egg/milk mixture into a bowl and put it in the freezer overnight. There is no need to stir it.

4. Meanwhile, combine all of the cookie dough ingredients and roll the dough into small, thumb-nail sized balls. Freeze the cookie dough. If the balls freeze together, break them apart and continue letting them freeze. Let the cookie dough stay frozen until the egg/milk mixture is completely frozen.

5. In a large bowl, whip your whipping cream with an electric mixer until stiff peaks form. Scoop your frozen egg/milk mixture into a bowl. (It will be softer than you think… I froze my mixture for 11 hours and it was still easy to scoop out.) With electric mixer, beat the egg/milk mixture until smooth. Gently fold in the whipped cream. Mix in 1/4 cup mini milk chocolate chips.

6. Put the ice cream in one large container or two quart-sized containers. Cover the container(s). Freeze the ice cream for 1 1/2 hours, stirring once every ten minutes. Continue freezing the ice cream for 2-3 hours or until soft but frozen (there is no need to stir the ice cream after the first 1 1/2 of freezing time… all you will have to do  after that is wait.)

7. You’ll never go back to buying store-bought cookie dough ice cream again!

Chocolate Dipped Macaroons Recipe

Chocolate Dipped Macaroons Recipe

Chocolate Dipped Macaroons Recipe

Chocolate Dipped Macaroons Recipe

Chocolate Dipped Macaroons Recipe

 I’ve always loved the flavor of coconut… and unfortunately, I’ve almost always loathed the texture. The day that all changed was when I went out to lunch with my Mom and after the meal, I tried one of the shop’s macaroons. I’ve been obsessed about finding a good chocolate-dipped macaroon recipe ever since then, and now I love everything about coconut, including the texture.

When I saw this recipe (from BrowneyedBaker.com), I knew that I had found exactly what I had been looking for. Not to mention that sweetened condensed milk makes everything tasty! :) Anyway, the bottom was crisp and the center was soft, and the texture of the coconut was not the so-dreaded texture that people don’t like. It was the texture of yum, that’s what.  One thing that I might change about this recipe  (and this is a personal preference, since I’m not usually a huge chocolate person) is something with the chocolate to coconut ratio. I would either make the cookies bigger, or use milk chocolate, because I felt that the semi-sweet chocolate overpowered the flavor of the coconut somewhat. That was my (humble) observation. Still a great recipe, though!!! :)

Chocolate Dipped Macaroons Recipe:

2/3 cup sweetened condensed milk

1 egg white

1 1/2 tsp. vanilla

1/8 tsp. salt

3 1/2 cups coconut

12 oz. semi-sweet chocolate chips

Directions:

1. Preheat the oven to 325 degrees and grease a cookie sheet or cover a baking sheet with wax paper.

1. Mix the  sweetened condensed milk, egg white, vanilla, and salt together in a medium sized bowl. Add the coconut and mix.

2. Drop cookies onto prepared baking sheet. I think that the size of about two tablespoons is a good starter size and you can adjust it to your preferred size from there. The smaller the cookie, the stronger the flavor of the chocolate. The bigger the cookie, the weaker the flavor of the chocolate.

3. Bake one sheet at a time for about 15-20 minutes or until the tops of the macaroons are a golden brown. You want to be careful not to under-bake them, or they will be tricky to dip in the chocolate without them falling apart on you.

4. Let the cookies cool for a few minutes on the baking sheet before you remove them with a spatula. Then, after the cookies are cooled completely (they don’t take long to cool), dip the bottoms in the chocolate and scrape off any excess chocolate before placing the cookie(s) on a sheet of wax paper. Use a fork to drizzle chocolate lightly over the top of the macaroons, for a pretty effect.

4. Refrigerate the cookies for about 10-15 minutes or until the chocolate has set. Once the chocolate has set, you won’t need to refrigerate the cookies anymore… not even for storage, unless you want them to stay fresher longer.

5.  Snrrrmf.

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!!!)

“Perfectly Chocolate” Chocolate Cake Recipe

Perfectly Chocolate Chocolate Cake Recipe

Perfectly Chocolate Chocolate Cake Recipe

Perfectly Chocolate Chocolate Cake Recipe

Perfectly Chocolate Chocolate Cake Recipe

Perfectly Chocolate Chocolate Cake Recipe

Perfectly Chocolate Chocolate Cake Recipe

This cake is very exceptional!  The recipe (by Hershey) makes a very soft, savory, and moist cake that will be a great addition to your cookbook. It is, hands down, the best chocolate cake I have ever tasted. (However, I used my own frosting recipe, not Hershey’s.) Enjoy!

Hershey’s “Perfectly Chocolate” Chocolate Cake Recipe:

2 cups of sugar

1 3/4 cups flour

3/4 cup Hershey’s cocoa

1 1/2 tsp baking powder

1 1/2 tsp. baking soda

1 tsp. salt

2 eggs

1/2 cup oil

1 cup milk

2 tsp. vanilla

1 cup of boiling water

Frosting:

6 Tbsp. butter

3 cups powdered sugar

1 square (1 oz.) unsweetened chocolate

1/4 cup milk

1 tsp. vanilla

Directions:

1. Heat oven to 350 degrees. Grease 13×9 inch pan (or two round 9 inch pans for a layered cake)

2. Combine dry ingredients in large bowl.

3. Add eggs, milk, oil, and vanilla. Beat for two minutes on medium speed.

4.Stir in boiling water. (The batter will be extremely thin. I thought that I had messed up horribly the first time that I made this cake. But don’t worry if it looks like chocolate water rather than chocolate batter… it bakes up very nicely.)

5. Pour into pan. (Or pans)

6. Bake for 30-35 minutes or until knife comes out clean.

7. Cool completely before frosting.

8. Last of all, everyone’s favorite part… eat it!

For Cupcakes:

Line muffin tins with paper and fill 2/3rds full with batter. Bake at 350 degrees for 20-25 minutes. Cool thoroughly before frosting. Makes about 30 cupcakes.