Category: Desserts (Page 1 of 2)

Peanut & Pretzel Candy

This simple, sweet treat has long been a family favorite. My mom used to make it when I was a teenager and I couldn’t resist it! It’s very addictive.

This year I needed something quick for stockings at work. I whipped this up in no time. It took longer to cool than to actually make.

It only takes 3 ingredients and it’s made in the microwave!

  • 1/2 bag of pretzels
  • 1 package of white almond bark
  • 1 bag of plain salted peanuts
  1. In a large bowl, microwave white almond bark for 1 minute, then in 15 second intervals, mixing each time with a wooden spoon.
  2. Add pretzels and peanuts.
  3. Mix well with a wooden spoon.
  4. Spread out on Parafin or wax paper and let cool.
  5. Once it’s cool, use a knife to cut into pieces or break it up.
  6. Seal in airtight container or baggies.


Homemade Cinnamon Rolls with Caramel Icing

Nothing says Christmas like pipping hot made-from-scratch cinnamon rolls..right?

cinnamon rolls 22

I started these before everyone woke up on Christmas morning. But, as Christmas goes, the kids soon followed. As the dough was rising, we started opening gifts. I’m not sure exactly when I got back to finishing them, but I know it was noon before we ate them. 🙂

These came straight out of the Pioneer Woman cookbook. I have made them many times before, but never with this frosting. I normally do the maple frosting…which I love…but wanted to try something different.

For those of you with a love/hate relationship with yeast, I promise this is not hard. Make sure your yeast is not out of date. You can’t take chances when you have this much time invested. (Mine actually expired in November but sometimes I live on the edge.)

I am linking you back to the Pioneer Woman website where you can get a play-by-play, but please note it will be a slightly different version than the one I’m giving you below. Her new cookbook shows it slightly different with a smaller recipe.

cinnamon rolls 41

The dough rises once (for an hour), then you do a little more mixing, then you get to roll it out. It works best if it’s long and skinny, but mine is usually round and fat. (Kinda like the cook!)

cinnamon roll 51

Fill this bad boy with whatever you like, but if we are keeping it traditional, cinnamon and sugar is all you need. I tried a little brown sugar, but it’s not needed because of the icing.

cinnamon roll 61

Slice them in the desired thickness that you prefer. This size made exactly 2 dozen rolls. You will need to let them rest another 2o minutes before you cook them.

cinnamon roll 91

Ahhhhhh…can you hear the angels singing? Your house smells amazing right about now and kids will keep popping in the kitchen asking, “Are they ready to eat yet?”

cinnamon roll 71

Don’t forget the frosting. This is pretty simple..butter, brown sugar, milk and powdered sugar. Whisk it up with pure joy.


cinnamon roll 81

This will appear to be way to much icing, but just go with it. You only live once.

cinnamon roll 101

Pour the icing over the cinnamon rolls. Did I mention you needed to put these in a pan that is deep enough to hold icing? Oops, sorry! Picture number 2 shows you how deep it first!

cinnamon roll 11

Have a little more patience and let that icing sink in. I warn you, these are really good and could cause a sugar comma.

[recipe title=”Homemade Cinnamon Rolls with Caramel Icing”]


  • 2 cups of whole milk
  • 1/2 cup canola oil
  • 1/2 cup sugar
  • 4 1/2 cups of all-purpose flour
  • 1 package of active dry yeast
  • 1/2 heaping teaspoon baking powder
  • 1/2 scant teaspoon baking soda
  • 1/2 tablespoon of salt

Inside Goodies

  • 1/4 cup of butter, melted
  • Cinnamon and sugar to taste (generously cover the dough)


  • 1/2 cup (1 stick) butter
  • 1 cup packed brown sugar
  • 1/2 cup heavy cream (or milk)
  • 2 cups powdered sugar
  • 1/4 teaspoon salt
  1. Combine the milk and canola oil in a large pot.
  2. Add the sugar and stir it around. Scald it (heat it to almost a boil), then turn if off and remove from heat. Let it cool until it’s warm but not hot. (I wait about 5-10 minutes)
  3. Add 4 cups (save the 1/2 cup for later) of flour and yeast to the mixture. Stir it until it is all combined. It will be sticky but that is okay.
  4. Cover the mixture and let it site for an hour or so until it has risen.
  5. After it has risen, add the remaining 1/2 cup of flour, the baking powder, and the salt. Stir gently to combine.
  6. Roll the dough out onto a floured surface. You can use your hands to get it into the shape you want it. Then, begin rolling it out with a rolling pin.
  7. Melt the butter and pour it over the dough. Brush it around to completely cover the dough.
  8. Sprinkle heavily with cinnamon to cover all the dough. Then, sprinkle with sugar to cover the cinnamon. The amount is personal preference.
  9. Start on the long side and roll the dough towards you. If the dough sticks, gently use your fingers to unstick it as you go. Use a little flour to help you along.
  10. When you have a beautiful roll, pinch the dough closed all the way down the side.
  11. Cut the dough about 1/2-3/4 inch apart.
  12. Lay the rolls in a lightly greased pan with sides. You can use disposable tins if you like. This makes for easy traveling if you are taking them to-go!
  13. COVER AND LET THEM RISE FOR 20 MINUTES. Patience is a virtue.
  14. Bake the rolls at 375 degrees for 15-18 minutes.
  15. While the rolls are baking, make the caramel icing. Melt a stick of butter in a saucepan over medium heat.
  16. Add the brown sugar
  17. Let it melt, then whisk in the cream. Cook for 2 minutes, then remove from heat.
  18. Sift in the powdered sugar and salt and stir until you have it smooth.
  19. Remove the rolls from the oven and pour the icing over the top. If the icing has cooled, it will be thick. You can spread it. If it’s hot, you can simply pour it.
  20. Icing will slowly seep into the rolls. Enjoy! [/recipe]

Oatmeal Coconut Brown Sugar Cookies

Most of my cooking starts with this thought…”What ingredients do I have in the house?” I live 10 miles from a grocery store and their hours are limited, so I have to go with what I got! Truth be known, it is more of a grocery dessert out here.

oatmeal coconut cookie 3

Oatmeal and brown sugar are normal staples at my house and I just happened to have some coconut so this was the cookie I decided on.

It was all going fine until I got to this part…”refrigerate for 3 hours”. Gulp. Ain’t nobody got time for that!

So, I did you all a favor and took a chance on cooking them immediately!  My conclusion…it’s somewhat of a different cookie all together…but yummy none-the-less. I made it like a regular cookie and rolled them into balls. The original author made hers really thin.

You can read both recipes and do what you like, but all you need to know is this cookie has a yum factor that is both unique and delicious! someday soon I might try the thin version, but for now, all you need to know is give this cookie a try!

Here is the original recipe. The author does a great job walking you through the steps of what she calls an Anzac Biscuit. I don’t know what Anzac is but if they call a cookie a biscuit, I want to be their friend. 🙂

[recipe title = “Oatmeal Coconut Brown Sugar Cookies”]


  • 1/2 cup of unsalted butter, melted
  • 1 cup of light brown sugar, packed
  • 2 tablespoons honey (golden syrup may be substituted)
  • 1 cup all-purpose flour
  • 1 cup old fashioned whole oats (I actually used quick oats because it was all I had. It worked okay, but I recommend sticking with old fashion if you have them.)
  • 3/4 cup sweetened shredded coconut
  • pinch of salt
  • 2 tablespoons of boiling water
  • 1 teaspoon of baking soda


  1. Melt the butter
  2. Add the brown sugar, honey, maple and stir to combine. (You do not need to use a mixer.)
  3. Add the flour, oats, coconut and salt. Stir to combine and set aside.
  4. In a small microwave safe bowl, add the water and heat for 1 minute. Slowly and very carefully add the baking soda to the water. Make sure your bowl is big enough or it will bubble over. Stir and dissolve.
  5. Pour baking soda mixture over dough and stir to combine.
  6. Dough will look like a streusel topping. Fluffy and loose, but when squeezed together, it compacts to forma  dough.
  7. Scoop mixture into mounds. Place mounds on a large plate, flatten mounds about halfway with your palm, **cover with plastic wrap, and refrigerate for at least 3 hours or up to 5 days before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter, and these cookies are already prone to spreading and baking flat. ** (Mine were baked immediately and did not flatten too much.)
  8. Preheat oven to 350 degrees. Line baking sheets with parchment paper (this helps them not flatten). The original recipe calls for lightly spraying your pan, I did not do that.
  9. Bake for 9-12 minutes. They will firm up as they cool. Cool on baking racks. (If you refrigerate your dough, let it come to room temperature for 10 minutes before cooking. [/recipe]

oatmeal cookie dough

You can see the crumbly dough. This will cling together when you make them into balls.

oatmeal balls

I did not flatten mine as the recipe called for. I was afraid they might run and be too thin. This made the cookies really dense. You only needed to eat one!


I bake cakes fast…what is your super power??

Two weeks ago I volunteered to make a dessert for the after game fellowship at my church. I love to bake…hence the blog…so of course I volunteered!


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Yellow Summer Squash Bread Recipe

It’s the end of July and it’s hot in Texas! The squash plants seem to be the only ones happy about this heat. They are showing off by producing lots of yellow squash!

Yellow Summer Squash Bread

I decided to make a loaf of squash bread…you know, like zucchini bread but with the yellow squash vs. the green ones.

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Easy Homemade Banana Pudding Recipe

Nowadays, people claim their banana pudding is homemade, but for me there is only one kind of homemade … the old fashion, cook-it-on-the-stove kinda way. Some call it vanilla pudding. That is a more accurate description.

It’s so easy, I made this while I was cooking supper. Multitasking! That is what we do best ya know!!

It takes about 10-15 minutes and some whisking, but I promise you can do it. It’s the best kind of pudding.  

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The Banana Nut Bundt Cake

Do you have some over-ripe bananas sitting on your kitchen counter?  If so, you must go make a banana cake right now!

 Bananas usually get eaten quickly at my house, but inevitability there seems to be some that don’t make the cut. They live a loney life …destended for the trash. I like to give them a second lease on life. After all, we all need to feel like we have a purpose in life…a belonging.

Usually I make banana bread, but sometimes I pull out the banana cake recipe.  Yep, it’s got bananas so it’s healthy, right?

This is a an easy cake. The only frustration is getting the icing to cool so it will set up on the cake. I never wait long enough so mine pools at the bottom. The only problem this creates is my family scoops up the icing before the cake is gone…leaving some of the pieces a little bare.


[recipe title=”Banana Nut Cake”]

Cream together

  • 3/4 cup Crisco (I prefer butter flavored Crisco.)
  • 3 eggs
  • 2 cups sugar
  • 4 bananas


  • 3 cups flour

Then Add

  • 1/4 cup buttermilk with 1 teaspoon baking soda dissolved
  • 1 cup pecans
  • 1 teaspoon vanilla
  1. Bake for one hour at 350 degrees in greased and floured bunt pan for 40-50 minutes or until knife comes out clean.
  2. Let cake cool slightly.
  3. Loosen cake from edges with a knife.
  4. Flip over onto a cooling rack.


  • 2 cups sugar (regular granulated sugar)
  • 2/3 cup milk
  • 1/2 cup Criso
  • 1/2 tsp. salt
  1. Bring all the ingredients to a boil and cook for 5 minutes. Take off of heat.
  2. Add 1 teaspoon of vanilla, beat until smooth
  3. Let the icing and cake cool. Icing will be thin.
  4. Glaze cake. Make sure you have a pan that will hold the icing as it runs off of cake.



Earthquake Cake

When the cat is away the mice will…bake!

Yep, that is what went down tonight. There hasn’t been much baking lately. My husband asked me to stop because he has been watching his weight.

Earthquake Cake – gooey goodness

He was gone a while back, and I saw this recipe on Facebook so…why not, right? Who can resist this?

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July 4th Berry Trifle Dessert

July 4th is always a fun time of family and food. For us, it involves going to the lake, kids swimming and my brother-in-law cooking.

This year we threw in a birthday party for my son since we were all together and in one spot.  He requested a lemon cake. I make a lot of lemon things, but didn’t really have a birthday-ish, lemon cake recipe! I quick google search and I found an awesome lemon poke cake over at Something Swanky.  (How cute is that blog name!!)

While I was there, I saw this cute little thing.

It looked easy enough and it was so festive that I had to make it.

The author writes, “Red, White and Blue delicious layers of angel food cake, fresh berries, and no bake cheesecake. This easy dessert comes together quickly and is so creamy and delicious!”

So, I had to make it. It looked and sounded like something my family would love.

As I was putting this dish together, my 8-year-old great-niece was hanging on my every move. She recited to me several times how much she loved strawberries, and she was eating them as fast as I was slicing them up.  She asked me if I had ever made this before. I told her, “no”. Without missing a beat she says, “You should put all your recipes on the internet. Then, everyone can find them and make this.”

Amazed at how her little brain was working, I said, “That is a great idea. And, I kind of already do that!” 🙂 We may have an entrepreneur on our hands.

[recipe title = “Berry Cheesecake Trifle”]


  • 1 angel food cake (one cake will not look like enough but it is)
  • 1 package of strawberries, rinsed and sliced
  • 1 package of blueberries, rinsed
  • 16 ounces cream cheese, softened (2 blocks)
  • 2 cartons of Cool Whip
  • 1/2 cup marshmallow cream (I actually used the entire jar..oops!)
  • 1/3 cup sugar
  • 1 tsp vanilla
  • 1 tsp lemon


  1. Cut the angel food cake into cubes.  Place a layer in the bottom of a large trifle dish..about 1/3 of the cake. (The trifle dish makes it pretty, but it could also be done in a large bowl.)
  2. Make the filling by combining the cream cheese, marshmallow cream, sugar, vanilla and lemon juice. Mix until smooth. Then, mix in the cool whip one cup at a time.
  3. Layer 1/3 of the cream cheese mixture over the cake.
  4. Layer the sliced strawberries, use all of them, saving just a few to garnish.
  5. Add another 1/3 of the angel food cake cubes.
  6. Layer another 1/3 of the cream cheese mixture.
  7. Layer all of the blueberries, save a few for garnishing.
  8. Add the final layer of angel food cake.
  9. Spread the remaining 1/3 cream cheese mixture on the top.
  10. Garnish with blueberries and strawberries.
  11. Keep refrigerated until you are ready to serve it. Suggested chill time is an hour before serving.


If you are taking this dish with you, I  suggest mixing up the cream cheese layer ahead of time. Transport that in bowls. Then, when you arrive at your destination, layer the cake accordingly and put it in the fridge. Transporting a trifle dish is not the easiest thing to do.

This dish was light (not in calories), refreshing and had all the feeling of a summertime dessert. The flavors were mild, not too sweet, but sweet enough. It’s was similar to a strawberry shortcake, but much more flavorful. It was enjoyed by adults and kids.

Warning: It won’t last long!


White Chocolate Chip Oatmeal Cookies

You need to make these cookies…ASAP. You will love them, I promise. Pinky swear! You won’t regret it.

White Chocolate Chip Oatmeal CookiesThese are easy-peasy, no fail cookies that your family and friends are sure to love. They are delicious! I bake them all the time. Sometimes just for the kids, sometimes for functions…they are really good and easy to make.
cookie 2

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