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


  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!

Magic Cake (Custard Cake) Recipe

Magic Cake (Custard Cake) Recipe

Magic Cake (Custard Cake) Recipe

Magic Cake (Custard Cake) Recipe

Magic Cake (Custard Cake) Recipe

Before I say anything else, I must apologize for the pictures. It’s a little tricky to see the layers, but believe me… they’re there. They are also kind of blurry and the lighting is weird so… I guess you just have to make it yourself to see what it really looks like! I don’t think that this one deserves its name. I mean sure, it tastes like magic, but it was supposed to be “woo, look! The batter divided into three layers! How fascinating!” No. We all know that things that are less dense float and things that are more dense sink. Mind blown (not). It’s just funny. Anyway, this recipe should be called Custard Cake, in my opinion. BUT, I kept it with the name “Magic Cake” because that is the name by which it is most commonly known…

Anyway, this is a really good dessert! It is a very smooth consistency and quite creamy. And, as I mentioned, it becomes layered when it settles during the time that it bakes. The top is basically a meringue, the center is more of the custard part, and the bottom is the crust. It is more like a pudding and less like a cake, so don’t let the name deceive you. :)

Well, I realized just a few moments ago that I haven’t posted anything since summer break. I have had quite a few other things occupying my time, to be sure: a wedding, school, extracurricular activities, etc. (by the way, I did not get the home room I was hoping for, if you read the last post, although I still really like the one I am in, which I did not expect). To get to the point, sorry for the long delay between posts. In fact, today I was doing my homework, and I finally just threw my hands up and said “I’m doing this later.” That’s me with math. I get it, but whenever I come across one problem that I can’t solve, I obsess over it for a couple of hours until I either solve it or rip my hair out in the process. Overall though, it is going well. It’s do-able. Mostly,  it’s just weird to see the freshman. Aside from school, I have also been practicing for a musical that just showed and will be showing again this weekend. It is really fun, even though I am really bad at dancing. You may laugh at me and say that it’s not true, but it is, trust me. Proof: At one point, I faced planted on stage. To be honest, I was surprised that I wasn’t even embarrassed I just started to laugh (luckily, I don’t think anyone even noticed since I was in the background at the time).

I don’t know if I have ever really mentioned it on my blog, but I really like to write stories. I am especially enthusiastic about it right now because I had a major brainstorm over the summer (I am pretty sure that I am incapable of being creative during the school year when my brain is stuffed with math and chemistry). Anyway, I won’t give the details because, well… You can say I’m a dreamer, but I really want to get a couple of books published someday. I have a lot of ideas floating around in my head, and all that it would take to assemble them into a book would be some free time (as in after college). You see, in the summer, the first month of summer is spent reveling in the triumph of not having to write and essay or anything else. The second month is spent doing summery things like vacation, family reunions, etc., that take up lots of time. The last two weeks are the time where I write like crazy and then school hits and I stop writing things that aren’t essays and notes. Then summer comes again and the cycle continues. :) At any rate, I wrote a several hundred page book a few years ago, but the trouble is that by the time I get to the end, my writing has improved (which is good), but then I have to redo the beginning because it stinks. And when I redo the beginning, then the beginning and the end are good, but the middle stinks. So, I have just learned to rewrite the whole thing. But then after I rewrite the whole thing, my writing has improved, and I am back where I started. To get to the point, I have been working on the same story for about three years. I really want to finish it, but I keep coming up with new things to add to it. Also… I never realized how much I did it, but I really base a lot of my characters and setting off of real life people and places. One funny thing that happened to me this summer was when I went hiking at Isle Royale for a week with my sister and dad. There was a hiker there that we saw a couple of times and he is now a character in one of my books because he looked very much like the perfect person to “play the role.” It’s like casting people in a movie, except the actors don’t know that they’re in the movie.  Maybe I’m just flat-out weird, but I must say… isn’t it strange to think that we can impact some people just by existing?

Magic Cake (Custard Bars) Recipe (by Jo Cooks):

4 eggs, separated (yolks from whites)

1 tsp vanilla extract

3/4 cup sugar

1 stick (½ cup) butter, melted

¾ cup of all-purpose flour

2 cups milk (1% or better. No skim.)

powdered sugar for dusting cake


1. Preheat oven to 325 degrees. Grease a 8 inch x 8 inch baking dish.

2. Separate eggs and add the egg whites to a mixer; mix until egg whites are stiff. Place egg whites in a bowl and set aside.

3. Beat the egg yolks with the sugar until light. Add butter and vanilla extract and continue beating for another minute or two after which you can add the flour and mix it in until fully incorporated.

4. Slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded in.

5. Pour batter into baking dish and bake for 40-70 minutes or until the top is lightly golden. Note: the baking time could vary greatly depending on the oven, so take a peek at around 40 minutes and see how it looks.
6. Sprinkle some powdered sugar after cake has cooled.
7. Enjoy!

Rhubarb Custard Bars Recipe

Rhubarb Custard Bars Recipe

Rhubarb Custard Bars Recipe

Rhubarb Custard Bars Recipe

Rhubarb Custard Bars Recipe

Rhubarb Custard Bars Recipe

Rhubarb Custard Bars Recipe

I think that the past two days (July 24th and 25th) were the nicest summer days yet (at least in my area). There was a cool breeze, but  it was still pleasantly warm… the perfect combo! It was nice not to have one of those beastly hot days where I go outside and instantly feel like I was poached in my own sweat. Ick!!! We’ve also had plenty of rain, and let me tell you that I’m absolutely loving that! I think that one of my favorite things to do is to sit and watch a thunderstorm. They’re just so awesome!!! My favorite kind of thunderstorms are the ones where I look up toward the sky and I see those big, puffy, periwinkle-blue storm clouds ahead; then there’s a breeze, and best of all, the smell of rain. It’s probably the best smell ever to be in existence.

Alright, so I guess at this point you’re wondering if the weather talk ties in at all. Well, originally, I was going to say that the perfect summer day calls for the perfect summer dessert. :) I was never really looking for a recipe with rhubarb until I had a ton of leftover rhubarb from making pie. I literally had enough to make another  pie, but, of course, I didn’t want to wear out the eaters on rhubarb pie. :) So, I poked around and found this recipe in a cookbook that my Mom gave me last year. I had to give my mom a good tease because when I told her that I wanted to make these bars, she was very hesitant. She thought that no one would be able to taste the rhubarb, but she didn’t know that the recipe called for four cups of rhubarb… with that, everyone would be able to distinguish it’s great flavor! Well, when everyone dug in, she was the first one to say that the bars were fabulous. I totally agree with that statement. The crust is a butter-y shortbread and the creamy, flavorful, custard filling makes the whole thing delightfully gooey. The cream cheese frosting tasted great (how could it not? It has cream cheese!!!)  and was nice and fluffy. It was a nice finish to a perfect summer day!

Rhubarb Custard Bars Recipe (adapted from TasteofHome Cookies):

For the Crust:

2 cups flour

1/4 cup sugar

1 cup cold butter

For the Custard Filling:

2 cups sugar

7 tbsp. flour

1 cup vanilla yogurt

3 eggs

4 cups chopped rhubarb (about 1/2 inch pieces)

1 cup chopped strawberries

For the Frosting:

6 oz. cream cheese

1/2 cup sugar

1/2 tsp. vanilla extract

1 cup heavy whipping cream, whipped


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

2. For the Crust: Mix the flour and sugar together in a medium bowl. Cut in the butter and mix it with your hands until it is a course, crumbly mixture. Press the dough into the prepared 13×9 inch pan and bake it for 15 minutes before removing it from the oven. The dough will not appear golden brown or done baking at all, but definitely take it out after 15 minutes because it will bake some more later. :) There is no need to cool the crust.

3. For the Custard Filling: In a large bowl, combine the sugar, flour, yogurt, and eggs until smooth. Add the chopped rhubarb and strawberries and mix well. Gently pour it into the 13×9 inch pan, on top of the baked crust. Continue to bake the bars for 45 minutes or until the custard has set and the edges turn golden brown. Allow the pan to cool for half an hour before moving it to the refrigerator to cool completely.

4. For the Frosting: Beat the cream cheese, sugar, and vanilla together until smooth. Fold in the whipped cream. When the bars are fully cooled, spread the frosting over the top of the bars.

5. Serve and enjoy the taste of summer!

Sugar Cream Pie Recipe

Sugar Cream Pie Recipe

Sugar Cream Pie Recipe

Sugar Cream Pie Recipe

Sugar Cream Pie Recipe

Not too many people have heard of sugar cream pie (it’s an Amish recipe and very popular in Indiana, I guess) and I hadn’t either until my sister’s boyfriend requested a post on it at the beginning of the year. From what I hear, he’s been religiously checking my blog for a post on sugar cream pie, so here it is, several months later. :) My sister told me that she would probably have to make the pie for her boyfriend as soon as he saw the post, so… time to get baking, Sis!

It took me FOREVER to get this recipe. There was some trial and error, but I managed to stumble across this recipe (adapted from Kismet, Art & Life). When I made sugar cream pie for the first time, it turned out that the recipe I made needed to be baked for two hours… and it still wasn’t quite done when I took it out. I made a mental note never to use that recipe again.

I made the pie on Memorial Day, so I got plenty of feedback… what was the feedback? Great! The pie had a pudding-like, creamy filling and a crisp, sweet top to complement it. The crust was flaky and the whole thing put together was quite a treat! It was actually a bit like Creme Brulee, in terms of the pudding-like consistency and crisp top. It’s no wonder it was such a hit!

Sugar Cream Pie Recipe:

For the Crust (by Betty Crocker):

1/3 cup butter

1 cup flour

1/2 tsp. salt

2-3 tbsp. water

For the Filling:

2 cups heavy whipping cream

1/2 cup milk

1/2 cup flour

1/2 cup brown sugar

1/2 cup white sugar

2 tsp. vanilla

1 tbsp. butter

For the Topping:

1 tsp. cinnamon

3 tbsp. white sugar


1. Preheat the oven to 350 degrees and set out an ungreased pie plate.

2. For the Crust: I sometimes cheat on this part and you can too if you want. I just throw the ingredients for the pie crust in my electric mixer and pulse the mixer, so as not to lose the flakiness of the crust (add the water 1 tbsp. at a time between pulses). If you don’t want to cheat, continue reading this step. Cut butter into flour and salt until particles are the size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans the sides of the bowl.

3. Gather dough into a ball and roll it out on a lightly floured surface until the pastry is about two inches larger than inverted pie plate. Fold the pastry into quarters; ease into plate and unfold. Then press it firmly against the bottom and side. Cut off any excess dough, leaving about one inch of dough hanging off of the pie plate’s lip. Fold the dough under and flute.

4. For the Filling: Cut the butter onto the unbaked pie shell. In a medium bowl, mix all of the ingredients together with a wire whisk. Pour the creamy mixture into the prepared pie plate. For the Topping: Mix the sugar and cinnamon together and sprinkle all of the mixture over the cream filling.

5. Cover the fluted edge with aluminum foil so that it will not burn and place the pie plate on a cookie sheet. Bake the pie for 1 hour before removing the aluminum foil… then bake for 15 more minutes. Remove the pie from the oven and allow it to cool.

6. Served warm or chilled anytime of the day or night. :)

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


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!

Coconut Custard Cake Recipe

Coconut Custard Cake Recipe

Coconut Custard Cake Recipe

Coconut Custard Cake Recipe

Coconut Custard Cake Recipe

Hm… what should I say about this recipe (from the Gooey Desserts cookbook)? Maybe it’s just one of my new favorite cake recipes ever!!! It is SUPER moist  because of the custard filling and it is also SUPER soft and  gooey, a total comfort food.  I would only recommend making this cake, however, if you have an accurate thermometer and some time on your hands. If you don’t have an accurate thermometer, GO GET ONE NOW. It is that good! The frosting is very fluffy and is hugely complemented by the toasted coconut, an absolute must! The cake is very soft and the custard filling makes it wonderfully gooey. Not to mention that coconut is just a great flavor in my opinion.  It used to be that I couldn’t stand coconut. Even just a month ago, I only liked coconut. I think when that really changed for me was when I went on a trip to Saint Lucia. I had fresh coconut there and I think that made me go coconut crazy. I find it hilarious to go to my recipe index page because then I can see all of my latest ingredient obsessions… strawberries, cream cheese… now coconut. :)

I finished making this cake at ten o’clock one night and my brother clambered out of bed to see it. What was his name for it?  Popcorn-Salad Cake! I loved that. Well then, I guess I’ll get on to the Popcorn-Salad Cake Recipe… I’m sure you’re dying to know what the ingredients are!

Coconut Custard Cake Recipe:

For the Cake:

2 2/3 cups flour

1 3/4 cups white sugar

1 1/2 tsp. baking powder

1/2 tsp. salt

1 cup (2 sticks) butter, softened

4 egg yolks (save the egg whites)

1 1/2 tsp. vanilla

1 cup coconut milk (see the note at the end of the post)

1/2 cup shredded coconut

4 egg whites

For the Coconut Drizzle:

1 cup coconut milk

1 tsp. white

For the Coconut Custard Filling:

1 1/4 cups milk

1 1/4 cups coconut milk

5 eggs yolks (save 3 egg whites for the fluffy frosting)

1/2 cup sugar

3 tbsp. cornstarch

1 tsp. vanilla

1 1/3 cups shredded coconut

For the Fluffy Frosting:

1/2 cup water

1 cup light corn syrup

1 1/2 cups white sugar

3 eggs whites


1. For the Cake: Preheat the oven to 350 degrees. Grease 2 round 9 inch cake pans. Line the bottoms of the pans with waxpaper and grease again (waxpaper is very essential. Greasing alone does not work, trust me!!!!) At the end of the post, I can show you what happens to a cake when you don’t use waxpaper. I think you’ll get a kick out of it.

2. Using an electric mixer, cream the butter and sugar until smooth. Add the yolks one at a time and beat until well incorporated. Add vanilla and altetnately add thecoconut milk and the flour. Foild in coconut.  Using an electirc mixer, beat the egg whites until stiff… then gently fold them into the batter.

3. Pour the batter into the preparexd cake pans. Bake for about 25 minutes or until an inserted knife comes out clean. Wait for the cakes to coll for a few minutes before running a knife around the edges of the pans and flipping the cakes onto  wire racks to cool them completely. When cooled, cut each cake horizontally.

4. For the Custard: In a medium saucepan, heat the two milks. In a seperate bowl, beat the yolks, cornstarch, and sugar together until smooth. Whisk half of the hot milk intu the yolks, then pour  the mixture back into the remaining milk in the pot and slowly bring the yolk/milk mixture to a boil. Boil, whisking constantly, for one minute. The custard will thicken quickly. Immediately remove the custard from the heat and add the  coconut and the vanilla. Pour the custard into a bowl and place it in the freezer to cool for 30 minutes, stirring every ten minutes.

5. For the Coconut Drizzle: Mix the milk and the sugar. Using a brush, brush it onto the  layers before putting the fully cooled custard filling on.

6. For the Fluffy Frosting: Here’s where a thermometer comes in handy… bring the water, corn syrup, and sugar to a boil over medium-high heat. Cook until until the mixture is clear (230- 234 degrees). Remove the mixture from the heat. Meanwhile, beat the egg whites until stiff.

Stiff Egg Whites

Stiff Egg Whites

With the whisk attatchment on an electric mixer, beat the egg whites again as you add the hot mixture. Continue beating the mixture for 5 minutes.

7. Follow the directions on your bag of shredded coconut on how to toast the coconut. Toast as much coconut as desired, enough to top the cake’s frosting (better to toast more than not enough).

8. To assemble: Spread the custard over each cake layer and  frost with the fluffy frosting. Sprinkle the toasted coconut generously over the cake.

9. My brother is the king of the song that I have linked here. He sometimes goes around the house, belting out the refrain in an absolutely perfect voice and making it exeptionally dramatic:

The Refrain’s Lyrics:

Someone left the cake out in the rain!

And I don’t think I can take it…

’cause it took so long to bake it!

And I’ll never have that recipe AGAIN!


1. If you don’t have any coconut milk on hand, it takes literally 30 seconds to make! All you have to do is blend 1 cup of milk and 1/2 cup coconut together in a blender for 30 seconds. Next, strain it, and you now have one cup of coconut milk!!! Simple as that. :)

2. This is what a cake looks like if you forget to put waxpaper on the bottom of the pan. That’s right. Yep. Lesson learned? Good!

Oops! Forgot the waxpaper for the chocolate cake!!!

Oops! Forgot the waxpaper for the chocolate cake!!!

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


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!

Sugar Plum Pudding Recipe

Sugar Plum Pudding Recipe

Sugar Plum Pudding Recipe

I just have to tell you that you have to make this recipe! Sugar Plum Pudding is one of my favorite seasonal treats. It is so cozy, warm, gooey and full of spices. (In case you couldn’t tell, I love spices!!! Whenever I invent my own cookies recipes, I end up putting at least cinnamon in.) Don’t let the prunes scare you off… my ten-year-old brother loves this Sugar Plum Pudding recipe. Besides, I find that sometimes the tastiest desserts don’t tend to be the most attractive looking. I promise that this easy recipe will not disappoint!

Sugar Plum Pudding Recipe:

For the Cake:

2 cups flour

1 1/2 cups sugar

1 cup buttermilk

3 eggs

3/4 cup oil

2 1/2 tsp.baking powder

1 1/4 tsp. baking soda

1/2 tsp. salt

1 tsp. allspice

1 tsp. nutmeg

1 tsp. cinnamon

1 cup ground prunes

For the Glaze:

1 cup granulated sugar

1/2 cup buttermilk

1/2 cup butter (1 stick)

1 tsp. vanilla

1 Tbsp. corn syrup


1. Preheat the oven to 325 degrees. Mix all of the batter ingredients together. Pour batter into a greased 13×9 inch pan for 40-45 minutes or until knife comes out clean.

2. Now the fun part- cake demolition! You can use wooden spoon handle for this part, or you can also use a fork. Poke the cake thoroughly so that the glaze will soak into it. But remember… no need to completely demolish the poor thing! It should look somewhat like this in it’s mangled state (okay, you can call me a hypocrite):

4. Bring glaze ingredients just to a boil. Pour hot glaze over the cake.

5. Serve it warm with whipped cream. (Homemade whipped cream is especially good.)