INGREDIENTS

Crust:

• 1/2 cup oil
• 1/2 cup sugar
• 1/2 cup powdered sugar
• 1/2 cup butter
• 1 egg
• 1/2 tsp baking soda
• 1/2 tsp cream of tartar
• 2 1/4 cup flour
• 1/4 tsp salt

Topping:

• 8oz cream cheese
• 1/2 cup sugar
• 1 tsp vanilla
• 1 container of cool whip
• Assorted fruit: strawberries, raspberries, blueberries, kiwi,

DIRECTIONS:

• Preheat oven to 375 degrees
• Prepare crust: Combine oil, sugar, powdered sugar, butter and mix well. Add egg.
• Add dry ingredients: baking soda, cream of tartar, flour, salt.
• Spread on rectangle baking stone and cook for 10-12 minutes.
• Let cool completely.
• Prepare topping: blend cream cheese, sugar, vanilla, cool whip.
• Spread on cooled crust. Add fruit.

Best prepared one day in advance and stored in fridge overnight before serving.

INGREDIENTS:

• 1/3 cup butter, softened
• 4 ounces cream cheese, softened
• 2 cups sugar
• 3 large eggs, room temperature
• 1 large egg white, room temperature
• 1 tablespoon grated lemon zest
• 2 teaspoons vanilla extract
• 2 cups fresh or frozen unsweetened blueberries
• 3 cups all-purpose flour, divided
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup lemon yogurt

GLAZE:

• 1-1/4 cups confectioners’ sugar
• 2 tablespoons lemon juice

DIRECTIONS:

1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream the butter, cream cheese and sugar until blended. Add eggs and egg white, 1 at a time, beating well after each addition. Beat in lemon zest and vanilla.

2. Toss blueberries with 2 tablespoons flour. In another bowl, mix the remaining flour with baking powder, baking soda and salt; add to creamed mixture alternately with yogurt, beating after each addition just until combined. Fold in blueberry mixture.

3. Transfer batter to prepared pan. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to wire rack; cool completely.

4. In a small bowl, mix confectioners’ sugar and lemon juice until smooth. Drizzle over cake.

Original recipe available here.

INGREDIENTS

FOR THE CRUST

1 1/2 cups graham cracker crumbs

5 tablespoons unsalted butter, melted

CHOCOLATE CHIP COOKIE DOUGH

5 tablespoons unsalted butter, room temperature

1/3 cup packed light brown sugar

3 tablespoons granulated sugar

1/4 teaspoon salt

1 teaspoon pure vanilla extract

3/4 cup flour

1 cup chocolate chips

FOR THE CHEESECAKE FILLING

10 oz cream cheese, room temperature

1/4 cup sugar

1 large egg, room temperature

1 teaspoon pure vanilla extract

DIRECTIONS:

1. Preheat the oven to 325 F. Line an 8 inch square baking pan with parchment paper or foil allowing a little overhang and spray with nonstick cooking spray. Set aside.

2. Mix the melted butter and graham cracker crumbs until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack. Do not turn your oven off.

3. While the crust is cooling, prepare the chocolate chip cookie dough. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat butter, brown sugar, granulated sugar, salt and vanilla until smooth and thoroughly combined, about 1 minute. Mix in the flour on low speed, and mix until just incorporated. Mix in the chocolate chips. Set aside.

4. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. Pour the cheesecake batter into the prepared crust. Using your hand to form clumps. Flatten the clumps of dough in your palms to flatten them out a bit. Distribute the cookie dough onto the top of the cheesecake batter. Be sure to use all of the dough. You will cover most of the cheesecake batter.

5. Bake for about 30 minutes, until the top feels dry and firm (the cookie dough) and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely.

6. Lift the bars out by the overhang; slice into desired size and store in the refrigerator. Serve cold or at room temperature

Original recipe available here.

INGREDIENTS

• 2 cups Sweet Cream Salted Butter (softened)
•  2 cups Granulated Sugar
•  2 Large Eggs
•  2 tablespoons Vanilla Extract
•  4 teaspoons Baking Powder
•  6 cups All-Purpose Flour

DIRECTIONS

1. Add the 4 sticks (2 cups) of butter and 2 cups of white sugar to your mixer.  
   • The butter needs to be softened but still cold.  A prime culprit for dry sugar cookie dough is butter that is too warm and soft.  I let the butter sit out on the counter for just under an hour before I start making the cookies – this seems to be the perfect amount of time for me.  The butter is still cold to the touch but you can press into the stick with your fingers.
2. Cream the butter and sugar until it is completely mixed (3 minutes on medium-high should do the trick.)
3. Add 2 tablespoons of vanilla and 2 eggs. I know that sounds like a lot of vanilla but this recipe needs a little extra moisture and the cookies will taste great.
4. Mix the cookie dough until light and fluffy (about 3 more minutes.)
5. Add 4 teaspoons of Baking Powder and mix.
6. Mix in the 6 cups of flour two cups at a time.  Don’t over-mix the dough when you are adding the dry ingredients. Mix it only until the flour is incorporated into the dough.
7. After you have added the 6 cups of Flour the dough should be firm but not dry or crumbly.  If the dough seems to dry, add a tiny bit of vanilla or milk (start with a teaspoon) and mix again. 
8. Roll a handful of the dough out on a prepared surface until it’s about 3/8″ thick.
9. Cut out shapes with cookie cutters.
10.  Bake in an oven pre-heated to 350 degrees for 6-10 minutes depending on the size of the cookie cutter you used.
    • Do not over-bake!  We like thicker sugar cookies so they will hold a good amount of frosting.  If you make your cookies on the thick side as we have done in the pictures here, you should cook them 9-10 minutes. They might not look done to you but they are.  Take them out of the oven.  You don’t want them to start browning around the edges the way a Chocolate Chip Cookie would, for example.  The cookies should be set and just bet starting to slightly brown around the edges. Over-baking is the prime culprit if you feel your sugar cookies seem dry.  If you roll out thinner cookies, or use smaller cookie cutters than the ones we have used here, you  should only bake the cookies 6 or 7 minutes.
11.  Let your cookies cool and then they are ready for frosting.  
12. Try this Best Buttercream Frosting recipe.  The frosting is easy to color and tastes so delicious and yummy on these sugar cookies.

Original recipe available here.

For a healthier take on dessert… try this homemade mug treat! As usual I started diving in before I could even snap a picture. ?? Serves one.

Ingredients

• 6 tbsp almond flour
• 1 tbsp cocoa powder
• 1 tbsp coconut sugar or sugar of your choice
• 1/8 tsp salt
• 1/4 tsp baking powder
• 3 tbsp milk of choice, I prefer almond milk
• 1/4 tsp pure vanilla extract
• 1 tbsp chocolate chips (regular, dairy, or sugar free)

Mix all ingredients together in a mug and microwave for roughly 50 seconds. Eat warm on its own or top with some dairy free dessert! So yummy!

Original recipe available here.

I have no idea where this recipe came from but its been sitting in my camera roll and its time to put it somewhere I will find it again. I can’t wait to dive into some homemade brownies this weekend!! YUM!

The best pecan pie recipe you will ever use along some others I’m dying to try. A friend sent me this pic last Thanksgiving when I was looking for a yummy and easy pecan pie recipe and I have been using it over and over ever since. Enjoy Peach Meringue Pie, Peanut Butter Pie, Frozen Peanut Butter Pie, Pecan Pie, Pecan Box Piece, and Pumpkin Pie.

Pecan Pie

INGREDIENTS:

• 1/2 cup sugar
• 1 cup corn syrup
• 1/4 cup butter
• 1/4 tsp. salt
• 3 eggs beaten
• 1/2 tsp vanilla
• 1 cup pecans
• 1 pie shell

DIRECTIONS:

• Combine sugar, corn syrup, butter and salt in pan. Bring to boil over low heat.
• Pour hot mixture over beaten eggs, stirring constantly.
• Cool.
• Add vanilla and pecans.
• Pour into pie shell
• Bake at 400 degrees for 10 minutes.
• Reduce heat to 375 and beak for 25-40 minutes.
• Enjoy!

Ingredients:

• 1/2 cup butter 
• 1⁄2 cup milk
• 2 cups sugar
• Dash of salt
• 4 TBSP coca powder
• 1⁄2 cup peanut butter
• 1 teaspoon vanilla
• 3 cups quick cooking gluten free oats

Directions:

• Combine butter, milk, sugar, salt and cocoa
• Bring to boil and cook for 90 seconds.
• Remove from heat
• Stir in peanut butter until it dissolves
• Add oats and vanilla and mix well
• Drop by teaspoons onto cookie sheet
• Cool for 30 minutes or until set.

Original recipe available here.

Prep Time: 30 Minutes Difficulty: Easy

Cook Time: 5 Minutes Servings: 6 Servings

 INGREDIENTS:

FOR THE CHOCOLATE CAKE:

•  Butter, For Greasing
• 1/4 cup Unsweetened Cocoa Powder, Plus More For Sprinkling
• 1/3 cup All-purpose Flour
• 1/4 teaspoon Salt
• 4 Large Eggs
• 1/2 cup Granulated Sugar
• 4 Tablespoons Unsalted Butter, melted

 FOR THE CREAM FILLING:

• 1 cup Heavy Cream
• 1/4 cup Sugar
• 1 teaspoon Vanilla Extract

 FOR THE CHOCOLATE GANACHE:

• 4 ounces, weight Bittersweet Chocolate Chips Or Chopped Chocolate
• 1/2 cup Heavy Cream
• 1 Tablespoon Milk

INSTRUCTIONS:

To make the chocolate cake, preheat the oven to 425ºF. Place a piece of parchment paper or a silicone mat on a 17×12 sheet pan, and rub butter on it to grease.

In a large bowl, whisk to combine the cocoa powder, flour, and salt.

Bring an inch of water to a simmer in a medium saucepan. Combine the eggs and sugar in a heatproof glass bowl, then place over the simmering water (make sure the water doesn’t touch the bowl). Using a hand mixer, beat the eggs and sugar together over medium speed for about two minutes, until the eggs are thick, pale yellow, and warm to the touch (if you have a thermometer, you want the eggs to be about 120ºF. If you don’t have a thermometer, just touch the mixture with your finger every once in a while until it feels like hot tap water). 

Remove the egg bowl from the heat and continue beating at medium high speed for another 3 minutes, until it’s thick and airy, and has reached the ribbon stage. That means when you drag and drizzle a spoonful of the liquid, it shouldn’t settle back into the liquid for a good 5–10 seconds. Mix in the melted butter.

Add the dry ingredients to the mixture, and gently fold it into the eggs with a spatula, working quickly. Spread the batter onto the buttered parchment or silicone mat, leaving an inch from the edges. Bake the cake for 5–6 minutes, until springy to the touch.

Place a piece of parchment paper on a flat surface and sprinkle lightly with cocoa powder. Flip the cake onto the parchment, then remove the parchment or silicone mat that the cake baked on. Gently roll the cake up into a log while it’s still warm. This is like muscle memory for the cake, and it will roll easier again later.

To make the filling, combine the heavy cream, sugar, and vanilla extract in a large bowl, and whip with a hand mixer to stiff peaks, about 5 minutes on medium speed. 

Unroll the cooled cake, then spread the cream all over, leave a 1-inch border around all edges. Roll the cake up gently (leaving the parchment paper behind), then place on a wire rack.

To make the chocolate ganache, microwave the cream and chocolate in a heatproof bowl in 30-second intervals, stirring after each time, until combined. Add the tablespoon of milk, which will give a more pourable consistency. Pour the chocolate ganache evenly over the cake, then refrigerate for 20 minutes before serving, so the ganache can firm up.

The cake is now ready to be sliced and served. Enjoy!

Original recipe available here.