Category: Desserts (Page 2 of 2)

The Muddy Mississippi Cake 

If  you love chocolate, marshmallows, nuts and coconut, this is your dream cake.  

Read More


10 Secrets to Baking the Perfect Chocolate Chip Cookies 

If I had to pick one dessert that I make the most often, this would be it. Chocolate chip cookies! They seem to be everyone’s favorite, and they don’t last long at our house.

Read More


Coffee Brownie Madness

If you love chocolate, coffee and brownies, you are going to love this recipe.


Once upon a time, at least 15 years ago,  I found this recipe in a magazine while at a friends house. It sounded so good that I took the time to write it down.  That was before we all had a camera phone in our hand and could snap a picture of the recipe or read it on facebook. 

Read More


The Cookie That Made My Hips Grow

You are about to read about an amazing cookie: The Texas Sheet Cake Cookie!

Can this be true?

That was my question when I saw this recipe over at Cookies and Cups.

The Chocolate Texas Sheet Cake might be the best cake on the planet. It’s hard to say 100% because I love all cake. But there is something about butter, sugar and cocoa that just makes me want to sing … Hallelujah!!  

Read More


Frozen on the Farm: Sour Cream Coconut Cake

The farm is frozen. 

The animals are bunkered down and trying to stay warm while this three-day freeze passes over us. It was 70 degrees on Saturday, and I’m pretty sure it hasn’t been much above 20 today. 
My family needed me to make something sweet. After all, they ate the last cake I made in under 24 hours, so it was imperative that I make another one. 

Since the weather is cold and icy, I haven’t been to town in a couple of days. That translates to …  I had to find a recipe with ingredients I had on hand. 

Once again, I turned to one of my favorite cookbooks. 
Dream with God
Have you ever heard of Dream Whip? It looks like this. 
Dream with God

I had never heard of it until a friend of mine used it one day. I actually laughed hysterically when she showed it to me. My first impression was that it was fake cool whip. For some reason I found that really funny. I assume it’s an older version of something we have since replaced with regular cool whip or pudding. 

This was my first time to see it in a cake. I see it sprinkled throughout this old cookbook. It might have been the new kid on the block in 1978 when this cookbook was printed. 
The recipe calls for mixing all the ingredients together at once, but I always recommend adding the eggs one at a time. And this one has 4 eggs, so mix accordingly. And of course I always advocate for fresh eggs.  They make everything better. By the way, I’m sure I have some frozen ones in a nest right about now. 
Dream with God

The recipe also calls for three round pans, but I wasn’t sure the icing would hold up. I went with a 9×13. Call me lazybones! 
I used a plain, boxed, butter cake mix but any white or yellow cake will do. Pillsbury is my favorite brand of boxed cake.
Dream with God
Bake it up at 350 for 30-35 minutes. Then let it cool. 
I mixed up the frosting and put it in the fridge until the cake cooled.
The icing recipe leaves you wondering on the correct quantities. I used about 12 oz of sour cream, 3 cups of powdered sugar and a full bag of coconut. It tastes great but it has the consistency of tapioca pudding. Good thing I went with the 9×13 pan.  
Dream with God
The kids have whined because it has coconut in it, but I’m betting it won’t be here in 24 hours!
Here is the finished result! 
Dream with God

The cake is totally different than anything I’ve had before. It’s really good, but so different I don’t know how to explain it. It’s not overly sweet, but sweet. The sour cream almost gives it a cream cheese consistency, but without the smoothness.
Dream with God
The cake is moist and has a little bit of a sponge consistency. And it doesn’t taste like a box cake. The dream whip did its job! 
I’m thinking this is an old-school flavor that I’m not familiar with…but I liked it. My husband liked it too. The kids haven’t tried it yet. 
Give it a whirl and tell me what you think. Make it for your grandmother and see if it reminds her of something from long ago. 

1 boxed cake, yellow or white
1 package of dream whip
4 farm fresh eggs
1 cup of water
1/2 cup of oil

3 cups of powdered sugar
12 oz of sour cream
1 bag of coconut flakes

CAKE: Mix the cake ingredients together, blending the eggs in one at a time. Bake at 350 degrees in a greased 9×13 inch pan.

ICING: Mix powdered sugar, sour cream and coconut together. Once cake has cooled, spread the icing over the cake. Store in the refrigerator.


Chocolate Marshmallow Cake

I found this recipe in an old cookbook that was originally printed in 1978. It has been reprinted a few times since then, but it still has old recipes. 

“The Pastors Wives Cookbook”


My mom had this in her “toss” pile several years ago, and I scooped it up. In my opinion, old cookbooks always have great recipes. 

It has been THE BEST cookbook ever!

It includes recipes from all the food groups, but I lean heavy on the cakes, cookies and breads.  I have some recipes that have become regular repeats, but I continually experiment with new ones, like this one here.

When I read this, I knew it would be similar to a “Mississippi Mud Cake”.  As I was making it, I quickly realized the cake and icing taste almost identical to my chocolate sheet cake, with the exception of the marshmallow.

I love a simple, homemade, chocolate sheet cake. The milk chocolate is so very yummy. It’s a flavor you can’t get in store-bought cakes. There is something magical when you mix cocoa and butter.

This recipe is super simple. You mix everything together, bake, dump the marshmallow on it, then the icing and let it cool.

My honest review of this cake…decadent…and it’s really really sweet. Like,  makes-your-teeth-hurt, kinda sweet. But, what else do you expect from something with marshmallow oozing all over it, right? That translates to… my kids LOVED it! They didn’t notice the over abundance of sugar. 🙂 


2 sticks margarine (melted or softened)
2 tablespoons cocoa
2 cups sugar
1 1/2 cups all-purpose flour
4 eggs
1 cup nuts, chopped, optional
1 7-ounce jar Marshmallow Cream

Mix above ingredients together and pour into a greased 9×13 pan. The batter will be thick. Bake at 350 degrees for 25-30 minutes or until done. Cover with marshmallow cream while cake is still hot. Spread icing on top of marshmallow cream and swirl it in.

2 tablespoons cocoa
1 stick margarine
3-4 cups of powdered sugar
6 tablespoons milk

Mix all together. Beat until smooth.


Peanut Butter Rice Crispy Treats – (No Marshmallow)

It all started because I was in the mood for a little something sweet. 
As I was scrolling through facebook, I saw these. 

Something quick and easy and I had all the ingredients. And, my son loves peanut butter. We discussed it and decided it was a good idea to make these. 

I recommend gathering your ingredients and measuring them out so they are ready to go. This cooks quick…10-15 minutes… and you will not have time to measure while it is cooking.


I recommend an 8 quart pot. It will look too big, but it will give you room to stir and keep everything inside the pot! 
Combine one cup of sugar, one cup of light karo syrup, one teaspoon of vanilla and a dash of salt (or 1/8 of a teaspoon). Cook this on mid-to-high heat until it boils. You will need to stir it as it cooks. Use caution as it is hot. 
Next, turn the heat down to low-to-medium. Add one and one-third cups of peanut butter. Stir until well blended and melted. 
Turn the heat on low. Pour four cups of rice crispy cereal into the mixture. Stir! Mix it up well until all the ingredients are combine. 


Remove from stove. 
Spread wax paper on your counter top. Spray ice cream scoop or large spoon with oil. Dip the mixture out onto the wax paper. This recipe will make about two dozen crispy cookies. Let cool about 5-10 minutes to solidify and enjoy. (The longer they sit, the firmer they get.) 
Unfortunately, I can’t credit the the page where I saw these. Facebook rearranged my feed before I had a chance to pin it. Despite all my scrolling, I could not find it again. I had pinned this one by Martha Stewart a while back and it is almost identical.
*Disclaimer: These get really chewy so if you have kids with braces I don’t recommend these. They are stiffer than a regular rice crispy.
1 cup of white sugar (Optional – use 1/2 c. white and 1/2 c. brown)
1 cup of light karo syrup
1 teaspoon of vanilla
1 dash of salt
1 1/3 cups of peanut butter
4 cups of rice crispy cereal
1. Bring sugar, karo, vanilla and salt to a boil. Stir while cooking.
2. Add peanut butter and turn down heat to medium. Stir until well blended.
3. Turn stove to low. Add rice crispy cereal and stir until well blended.
4. Remove from stove.
5. Scoop out onto wax paper.
6. Let cool 5-10 minutes before eating.
7. Makes 2 dozen.

Page 2 of 2

Powered by WordPress & Theme by Anders Norén& Developed by Riney Technology