Coconut oil chocolate chip cookies

Oh, these cookies are so good! I have been wanting to make chocolate chip cookies with coconut oil for months now, and I finally found a good recipe for them on Pinterest. These cookies had a great flavor and turned out perfectly. I love the subtle flavor that the coconut oil adds-that alone is worth using coconut oil over butter! The directions call for refrigerating the dough prior to baking, which is definitely a must when using coconut oil-I know, because I had a huge fail the first time I tried to make cookies with the oil and didn't refrigerate it! These were easy to make and my whole family loved them. 

The original recipe is linked below and has a wealth of information on baking with coconut oil, uses for  the oil, etc. 

Coconut oil chocolate chip cookies

Original recipe here

1/2 cup virgin coconut oil, softened

1/2 cup white sugar

1/2 cup brown sugar, packed

1 egg

1 1/2 tsp. vanilla extract/powder (I used extract)

1 1/3 cup all-purpose flour (plus more if needed)

2 Tbsp corn starch (original recipe says this is a key ingredient)

1 tsp baking soda

1/4 tsp salt

1 cup chocolate chips

Cream together softened coconut oil (it should have a consistency of softened butter), sugars, eggs, and vanilla extract with your mixer until light and fluffy (5 minutes).

Add flour, corn starch, baking soda, and salt and mix in until just combined. If the dough seems to be thin and oily, add 1-2 more Tbsp of flour (I did not have to do this). Fold in chocolate chips by hand.

Divide the dough into 16 equal parts and roll them into slightly flattened balls (chilled dough will be difficult to re-shape). Cover with plastic wrap and chill the dough balls for at least 2 hours, or overnight (I chilled them for 2 hours and it was plenty of time). 

Preheat oven to 350 F and place chilled dough balls 2 inches apart on a lined baking sheet (I used parchment paper. The original recipes says that when using coconut oil unlined sheets always resulted in too dark cookie bottoms for her). 

Bake for 9-11 minutes until the edges are just set. Centers can still look slightly uncooked.

Cool cookies on the baking sheet for about 10 minutes. Store airtight.

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summer fresh peach pie

One of my favorite things about summer is all of the fresh, local produce. This past weekend, I took my girls to a local produce stand and bought a bunch of peaches. One of my daughters was especially excited about making a peach pie, so that is what we did on Saturday. I love peach pie. Love it. But, I don't think I had ever made one, and if I had, it's been so long that I don't even remember. After looking through some recipes, I came up with this version, and it was delicious. I was originally going to use a store bought crust, but realized I only had one and needed two, so decided to make my own. I used to make crusts from scratch often, but hadn't in a while (I tend to love shortcuts these days!). This one was worth it-it was so good. And my girls loved playing with the extra dough, rolling pin, and lattice cutter. Who needs play doh when you have all of that?

This pie is so good. Do yourself a favor and make one!

Because I didn't have enough peaches, I halved the recipe for the filling. It was plenty for a regular pie dish but for a deep dish, you would want to use the full amount. I had a deep dish pie plate and could have filled it with to the top had I had the full amount!

Peach pie

Adapted from this recipe at Two Peas and Their Pod

Crust adapted from one in my Better Homes and Garden Cookbook

(I'm sure the crust from the Two Peas site is good, I just didn't have all of the ingredients).

I N G R E D I E N  T S :

For the filling:

8 cups sliced peaches, skin removed
1/2 cup granulated sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg (I did not use)

3-4 tablespoons cornstarch, depending on how juicy your peaches are 

1/2 teaspoon vanilla extract

For the crust:

2 1/4 cups all-purpose flour

3/4 tsp salt

2/3 cup butter

8-10 Tbsp. cold water

1 egg, whisked, plus 1 Tbsp water for egg wash

sugar for sprinkling on crust

D I R E C T I O N S :

Begin by assembling crust. I prepared my dough in advance and refrigerated it for a couple of hours.

In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea size.

Sprinkle 1 Tbsp of water over part of the flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 Tbsp of the water at a time, until flour mixture is moistened. Divide pastry in half; form halves into balls. 

On a lightly floured sufrace, use your hands to slightly flatten one pastry ball. Roll it from center to edges into a circle 12 inches in diameter. 

Wrap pastry circle around the rolling pin. Unroll pastry into a 9-iunch pie plate. Ease pastry into pie plate without stretching it. Trim pastry even with rim of pie plate. Transfer desired filling to pastry-lined pie plate.

Peel and dice peaches into large chunks. Add remaining ingredients and stir until combined.

Roll remaining ball into a circle 12 inches in diameter. Cut slits in pastry. 

Place pastry on filling; trim to 1/2 inch beyond edge of plate. Fold top pastry under bottom pastry. Crimp edge as desired.

For a lattice-top pie: (You could google a video for this or at least a picture of how to do it if you aren't sure)  Prepare as at left, except trim bottom pastry to 1/2 inch begone edge of pie plate. Roll out remaining pastry and cut into 1/2" wide strips. Transfer desired filling to pastry-lined pie plate. Weave strips over filling in a lattice pattern. Press strip end into bottom pastry rim. Fold bottom pastry over strip ends. 

Brush egg wash over top pastry and sprinkle with sugar.

Bake in a 400 degrees F oven for 45 minutes or until the pie is bubbling and the crust is golden brown. Let the pie cool completely on a wire cooling rack before cutting.

Serve with vanilla ice cream!

Cherry Delight

Growing up, my husband's family always made a dessert called cherry crunch. I had never had it before I met him, but he has always loved it and I enjoy eating it around Christmastime. He also loves pecan sandies cookies, so when I saw a recipe for cherry crunch that used pecan sandies as the crust, I knew I needed to try it! This is a great dish, and is easy to put together. The only thing I would do differently next time is grease my pan before I put the crust down, because the crust didn't want to come up when I was serving this, and that was disappointing! Other than that, it's really good!

I N G R E D I  E N T S :

Crust:

1 package of Keebler Sandies Cookies

1/2 stick butter (room temp)

Topping:

1 small container (8oz)  Cool-Whip (chilled but not frozen)

3 Cups Powdered Sugar

1 block cream cheese (softened)

1 can Cherry Pie Filling

D I R E C T I O N S : 

Start by heating your oven to 350. Using a food processor, crumble the entire package of cookies (in small batches) and add to a large mixing bowl. Stir in the softened butter. Press cookie mixture tightly into the bottom of *greased* a 9x13 baking dish, bake for 20 minutes.

After the crust has completely cooled, mix together the cool whip, cream cheese and powdered sugar. Spread over the crust, cool in the refrigerator for 20 to 30 minutes. Next, spread cherry filling. Enjoy!!

Mint chocolate cookies

I've always loved anything mint chocolate, so these might be my new favorite cookie! This was another great Pinterest discovery. I made them this week to take to a friend who just had twins, and also for our student Christmas party. They are delicious! Make them!!
I didn't use green food coloring as the original recipe calls for, but you certainly can if you want them to be tinted green.

Mint Chocolate Cookies

From Crafty Corner

I N G R E D I E N  T S :

2 3/4 cup flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 cup unsalted butter (at room temperature)

1 1/2 cup sugar

1 egg

1 tsp mint extract

15-20 drops green food coloring (optional, I didn't use)

1 bag of Andes mints (chopped) (I used two boxes-about 10 oz)

D I R E C T I O N  S :

Preheat oven 375 degrees.  

Sift the dry ingredients (flour, baking soda, baking powder and salt) together and set aside.  Unwrap andes mints and crush. I actually put mine into the food processor and ground them up. I might do the bigger chunks next time but they still turned out great. 

In a large bowl, cream together the butter and sugar until smooth. Beat in egg and mint extract. Gradually blend in the dry ingredients. Add green food coloring if using and mix until even colored.  Last, but not least, fold in the chopped Andes mints.  

Roll rounded teaspoonfuls of dough into balls, flatten, and place onto ungreased cookie sheets. 

Bake for 8-10 minutes.  Let stand on cookie sheet for 2 minutes before moving them to wire racks to cool.

Chocolate Chip Cream Cheese Cookies

I saw these on Pinterest and thought they would be fun to try for a quick after dinner dessert recently. They were very easy to make, and so yummy! My 4 year old especially loved them :). The only thing I failed to notice ahead of time was that I was supposed to let them sit in the fridge for a while before baking them, so I only had a few minutes to do so. They still seemed to turn out fine, though I'll know for the future to prep them a little earlier. It would have made slicing them thin a little easier.

The original recipe calls these breakfast cookies, but personally, they would be too sweet for my taste early in the morning. But they were a great dessert, and so easy to whip up.

Chocolate Chip Cream Cheese Cookies
From Cookies and Cups
Makes approximately 15 cookies

I N G R E  D I E N T S :
1 can seamless crescent rolls (I could only find the ones with seams-they are fine, too)
1 (8 ounce) block or container cream cheese, room temperature
1/4 cup sugar
2 tsp. vanilla extract
1/2 cup mini chocolate chips

D I R E C  T I O N S :

With a hand mixer or food processor, beat sugar, cream cheese and vanilla together until smooth in a medium sized bowl.

Unroll the crescent roll sheet. Stretch out the dough slightly. It should be in the shape of a rectangle.

Spread the cream cheese mixture over the top of the crescent sheet, leaving a gap at the edge about 1/2".

Sprinkle chocolate chips on top of the cream cheese.

Roll the crescent sheet up tightly, and wrap in cling wrap.

Refrigerate for at least two hours, or overnight.

When chilled, preheat oven to 350.

Line a cookie sheet with parchment paper to precent sticking.

Slice the crescent roll onto 1/4" slices. Bake on prepared cookie sheet for 12-14 minute until crescent roll appears golden brown.

Transfer to wire rack.

Eat warm or room temperature.

Chocolate Chip Zucchini Bread

Zucchini bread is such a popular bread to bake, but I had never made it before. I came across this recipe on Pinterest and thought it looked good, and decided to make it after I was given some fresh Zucchini. My little girl and I made it this morning, and it is so delicious! This is definitely more of a cake; in fact, it tastes just chocolate cake! I just clicked on the original link it's a Paula Deen recipe, so I guess that makes sense :)! It's super moist and has a great flavor. I had to post it right away!

Chocolate Chip Zucchini Bread

Recipe found on Pinterest from this site, originally adapted from Paula Deen on Food Network

I N G R E D I E N T S :

2 1/2 cups all-purpose flour
1/2 cup cocoa
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 1/2 cups sugar
3 eggs
1 cup canola oil
2 teaspoons vanilla
2 packed cups grated zucchini (don’t peel it)
1 cup chocolate chips

D I R E C T I O N S : 

Preheat oven at 350 F. Spray two 9×5 inch pans with nonstick spray.

In a large bowl, stir together flour, cocoa, baking soda, baking powder and salt.

In a medium bowl, beat the sugar and eggs until light and fluffy. Add the oil and vanilla. Add to the dry ingredients along with the zucchini and chocolate chips. Stir just until combined, and divide between the loaf pans.

Bake for 50-60 minutes, or until the tops are cracked and springy to the touch. Makes 2 cakes.

Strawberry Shortcake Trifle- and just in time for Valentine's Day!

I've been wanting to make a strawberry shortcake trifle for years-and yesterday, I did just that. I saw some strawberries on sale and thought it would be a fun treat for my family, and a great recipe to post just before Valentine's Day for anyone looking for a fun dessert to celebrate the occasion.

My friend Amber recently posted a recipe for strawberry shortcake, which got me craving what has always been one of my very favorite desserts. So yesterday when I was about to make it, I remembered my vision of a strawberry shortcake trifle, and decided it would be the perfect occasion to try it.

And...we loved it! The shortcake recipe was delicious, and extremely quick and easy to make. And making a trifle out of it was super simple and gave a lovely presentation. If I had only remembered to save a couple of nice, plump strawberries to top it with or had a mint sprig for garnish, it would have been just perfect. But, the flavor was wonderful, nonetheless. It's a fun treat just in time for Valentine's Day that I hope you'll get a chance to try sometime soon. I normally make a strawberry pie every Valentine's day-I have tried to since the first Valentine's day after my husband and I were married, and it's a fun little tradition I have-so I hope to be making that again in the next few days...but this is definitely a winner, too, and I'll certainly be making it many times in the future. 

Thanks again for all of your comments, and enjoy this recipe!

FOR THE SHORTCAKE:

Recipe from This Mommy Cooks

originally from Bless Your Heart

I N G R E D I E N T S :

1/4 cup butter 

1/2 cup sugar

1 cup self-rising flour  (I don't have self rising, so just add 1 1/2 tsp. baking powder + 1/2 tsp salt to 1 cup all-purpose flour)

1/2 cup milk

1 large egg, slightly beaten

D I R E C T I O N S :

Preheat oven to 350 degrees F. Place the butter in an 8-inch iron skillet and put the pan in the oven to melt the butter. In a medium bowl mix the sugar, flour, milk, and egg. Stir to combine well. Pour the melted butter over the batter and mix well. Pour the batter into the skillet. Bake for 20-25 minutes. Turn the cake out onto a plate.

FOR THE STRAWBERRIES:

Toss 2 quarts strawberries, rinsed, hulled, and sliced, with 1/4 cup sugar. Let sit for a while (I made them an hour or so ahead of time), so they have time to break down and sweeten.

FOR THE WHIPPED CREAM:

In a stand mixer using the whisk attachment on medium speed, mix 1 pint of heavy whipping cream with 3 Tbsp. sugar and 1/2 tsp. pure vanilla extract. Whip until it reaches a nice, thick consistency. If you are short on time you can always use store-bought whipping cream, but I always love making my own when I can because of the mild flavor and lack of extra chemicals in the ingredients. 

ASSEMBLING THE TRIFLE:

Cut the shortcake into squares, and place half of them on the bottom of the trifle bowl. Then add half of the strawberries, followed by half of the whipping cream. Repeat cake, strawberries, and cream. Garnish with strawberries or a mint sprig.

Enjoy!

Fleur de Sel Chocolate Chip Cherry Cookies

I think I may have found my new favorite cookie. My friend Sara made these back in the Spring, and I quickly got the recipe from her. I've been wanting to make them ever since that day, but every time I think about it, I'm out of either chocolate chips or cherries. Well, this week I made sure to get both so that I could make these delicious cookies. Semi-sweet chocolate and tart dried cherries give these cookies such a wonderful blend of flavors, and a sprinkling of sea salt just before baking really makes them pop. I just love these cookies and see myself making these many times in the future! These are wonderful...I would know, because I've already eaten way too many since I made them just a couple of hours ago.

Today I halved the recipe because it makes a lot of cookies, but this would be a great recipe to make and freeze a portion of the dough for a future last minute dessert. 

Fleur de sel chocolate chip cherry cookies

Recipe originally from Metropolitan Bakery in Philadelphia, PA. Can also be found here

I N G R E D I E N T S :
1 cup rolled oats
3 cups All-purpose flour
1 3/4 tsp baking powder
1 1/2 tsp baking soda
1 1/4 tsp salt
1 1/2 cups unsalted butter
1 1/4 cups sugar
1 3/4 cups brown sugar
3 eggs
1 1/2 tsp pure vanilla extract
3 1/2 cups semi-sweet chocolate chunks or chips
1 1/4 cups dried tart cherries
1 1/4 tsp coarse sea salt (fleur de sel)

D I R E C T I O N S :
Preheat oven to 350 degrees.
Grind oats into a fine flour by using a food processor.
In a large bowl, sift flour, baking soda, and baking powder. Add oats and salt.
Using a stand mixer, cream butter and sugars until light in color and texture (about 3 minutes).
Add eggs one at a time.
Stir in vanilla.
Add flour mixture until combined.
Fold in chocolate and cherries.
Scoop cookies onto a baking sheet, using an ice cream scoop, and place 2 inches apart.
Press to slightly flatten each cookie and sprinkle with sea salt.
Bake at 350 for 15 - 18 minutes, or until golden brown around the edges.

Note: When I looked online to see if there was another copy of this recipe, the site I found recommends chilling the dough for improved texture and flavor.

a recipe, a wreath, and an update.

Hello there! For those of you who think my little food blog has died, I am here to assure you that it has not! Our toddler and new little addition has been keeping me busy, and that on top of some recent nursing related food allergy issues with my baby girl has taken me through a time where I was not able to eat a wide variety of foods, let alone try many new recipes. But, I think we have begun to get things figured out, so I am looking forward to trying some new recipes soon. I've gotten hooked on Pinterest, and have pinned lots of yummy looking dishes to try. One such recipe from Pinterest I did recently try was these yummy, two-ingredient pumpkin muffins. They are so, so easy to whip up and the perfect dessert for when you are in a hurry or need to make a last minute dessert. All you need is a box of yellow cake mix and a regular sized can of pumpkin puree (not pumpkin pie mix), and you are off! No eggs, oil, nothing. I did add about 1/3 cup applesauce because it just seemed like it might add to the flavor and enhance the moisture, but it really is not needed-these muffins (which really are more like cupcakes because they are so sweet) are super moist. I also added some cinnamon, ground cloves, and pumpkin pie spice mix to give them more of a pumpkin bread flavor, and all I did was sprinkle the mix generously with each one. Because there are no eggs, you can fearlessly sample the raw batter and add more spices in to your liking. Next time, I'll make either a cream cheese frosting or the apple cider glaze that is also on the original blog post where I found this recipe. These were just so delicious!

Speaking of pinterest, I also made this fun fall wreath! It was super easy and a fun project for fall. Since I don't have a picture of my muffins, I'll show you a picture of the wreath :).

Hopefully, more recipes are to come soon!

Click here for the Pumpkin Muffins Recipe 

Lemon icebox pie

I must admit that one of the added perks of having a baby is the incredible meals brought to us from friends. I have loved, loved, loved the kindness extended to us through these yummy meals and they have been a lifesaver over these first few weeks. I've had many a day where I have literally thought about how I don't know what I would do if I had to worry about getting dinner together. I'm so glad I took the time to make some freezer meals before our baby was born-and I encourage any of you who are expecting to do the same if you have the time to do so because you will certainly NOT regret it- but my favorite nights by far have been when we've been treated to a freshly prepared meal brought to our home by sweet friends! One such treat was this wonderful dessert that was recently brought to us. We saved it for a day when some family was over, and everyone raved over it after taking the first bite and agreed that we would have to get this recipe. Even my husband and sister-in-law, neither of whom are normally fans of lemon desserts, loved this. Many lemon desserts I've had in the past have been too rich, but not this one. It is refreshing and flavorful but not overly intense in flavor or richness. We all loved it so much that I quickly asked my friend for the recipe and she gave it to me, saying that it was extremely easy to make. She is right, it is, and I'm so glad because that just means that it's all the more convenient for me to make! You will not believe how tasty this simple, three ingredient pie is. Perfect for a summer day. I am just imagining how wonderfully refreshing this would be at a 4th of July picnic or an evening cookout. You must try it!


Once again, I am behind on my photography. I will come back and post a picture soon once life gives me a few minutes to do so :).

Lemon Icebox Pie

Makes 2 pies

I N G R E D I E N T S :

1.75 quart container vanilla ice cream (just plain vanilla, nothing fancy or with vanilla bean bits in it)

1/2 of a can lemonade concentrate

2 graham cracker crusts

D I R E C T I O N S :

Soften vanilla ice cream and mix with thawed lemon aid concentrate to taste- I used about 1/2 of the can.

Freeze in two ready made Graham cracker crusts. 

Serve frozen, straight out of the freezer. Enjoy!

Note: I think this would also be a yummy ice cream treat on its own, even without the pie crust. Just combine both ingredients and freeze. Serve in a bowl or ice cream cone for a light, lemony treat!

Pineapple-Coconut Gelato

Yesterday, I had the joy of guest posting for my friend Amber over at This Mommy Cooks. I shared this recipe with her readers and now I am sharing it with all of you!

You know that whole thing about pregnant women and ice cream cravings? Well, I must be here to prove that it's true, because I'm just about to have another baby and in the past  two weeks, I've made several batches of the stuff! I just cannot get enough fruity, frothy desserts lately, and this is the most recent recipe I've tried. When I came across the recipe, I immediately knew I had to try it because it just sounded so good and refreshing, not to mention extremely easy to make. I'm not normally a huge fan of coconut on its own, but I do love it when added to other tropical flavors, so the coconut milk base in this recipe is, in my opinion, a wonderful compliment to the pineapple. This dessert is just so tasty yet not too rich or heavy, and the texture could probably be described as in between a sorbet and sherbet. My family just loves this recipe, so when I talked to Amber about guest posting today, my mind went immediately to this one as a great dessert to share with you all. And with warm weather finally here and summer just around the corner, it is a great one to try out.

One other reason that I thought it would be fun to try this recipe is because growing up, I always loved getting the famous Dole Whips at Disney World's Magic Kingdom. I've searched for a good recipe to compare it to, but have never had any luck (mostly because the whip is actually a prepackaged concoction that you have to order rather than simple ingredients...as you can tell, I've done some research ;)!). So when I saw this recipe, I had that delicious Dole Whip in the back of my mind in hopes that it might taste similar. Well, I thought it did, and without even saying anything to him about it, my husband said it kind of reminds him of a Dole Whip. I started laughing and told him that is what I thought, too! So, if you like Dole Whips, you will most likely love this recipe. And if you've never had one but love a good refreshing, fruity dessert, this one will not disappoint! 

I recently made a strawberry gelato that we can't get enough of as well-I've made several batches of it and everyone who has tried it has loved it, so I highly recommend it, especially with strawberries being in season. For that and other recipes, feel free to visit my cooking blog, Casual Cuisine. I love trying new fun, practical, family friendly recipes and sharing them!

Pineapple-Coconut Gelato

Slightly adapted from this recipe from Cooking Light, found on Myrecipes.com

I N G R E D I E N T S :
1 1/2 cups sugar
1 1/2 cups water
1 (15 1/4-ounce) can crushed pineapple in juice, undrained
1 cup coconut milk (I bought reduced fat coconut milk in a can, which can be found in the asian food section of the grocery store.)


D I R E C T I O N S :
Combine sugar and water in a large saucepan; bring to a boil, stirring until sugar dissolves. Remove from heat; cool completely.
Combine the pineapple and milk in a large bowl; stir in sugar syrup (I actually blended it together in a blender for a smoother texture, but either way would probably be fine).
Pour mixture into the freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions. Spoon gelato into a freezer-safe container; cover and freeze 1 hour or until firm.

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Strawberry Gelato

Oh my goodness. This is definitely my favorite thing I've made in a LONG time. I came across this recipe about a couple of months ago and bookmarked it because it looked good. Strawberry gelato- How could it not be good?! I made this the other night when I was on my strawberry recipe kick. I used an ice cream maker, but I would venture to say that you could make it without one-just use a food processor for all the ingredients and freeze in the freezer.

I was a little leery of using buttermilk because I wondered how it would make the flavor, but this gelato is nothing but yummy and sweet and you would never know you are using buttermilk. And apparently you are supposed to use low-fat buttermilk but I forgot to note that and bought whole milk buttermilk at the store. It was wonderful. It has a great flavor but is almost like a mix between ice cream and sorbet-has a slightly creamy texture but is not heavy or too creamy. By using the buttermilk, even if you use whole buttermilk, it's a lot less fattening than regular ice cream, which is a bonus for sure. I absolutely LOVE this stuff and am so glad I bought a bigger carton of buttermilk than I needed, because I am going to be buying more strawberries and making this stuff to keep for after the baby comes. My ice cream maker didn't get it quite frozen enough-maybe because the recipe filled up the whole container; I'm not sure. But, the directions on my ice cream maker always say to continue freezing it in the freezer if it's not done after the time is up, so this might have been normal and the other times I've used my ice cream maker, I've had to do the same thing. It froze well and all I do is sit it out for a little while before I serve it so that it will be easy to scoop. This is a wonderfully refreshing treat for a spring or summer day!

Strawberry Gelato

from Cooking Light on My recipes.com

Original recipe here

• I N G R E D I E N T S :
• 2 cups sugar
• 2 cups water
• 5 cups quartered strawberries (about 4 pints or 2 16-ounce cartons)
• 2 cups low-fat buttermilk (I used whole milk buttermilk)
• 
  

D I R E C T I O N S

• Combine sugar and water in a large saucepan; bring to a boil, stirring until sugar dissolves. Pour into a large bowl; cool completely.
• Place strawberries in a blender, and process until smooth. Add strawberry purée and buttermilk to sugar syrup; stir to combine.
• Pour the strawberry mixture into the freezer can of an ice-cream freezer, and freeze according to the manufacturer's instructions.

Easy, no cook banana pudding trifle

I think banana pudding may be my husband's most favorite dessert. We are going to dinner at some friends' house tonight for our church community group and I signed up to bring dessert, so when I asked my husband what he would like, he said he would love to have banana pudding. Now, I like banana pudding, too, but when I make it, I like to serve it as a trifle to dress it up a little. I think trifles are always a fun, easy dish and they often make for a prettier presentation than something in a regular bowl or pan. I've made the pudding and cream from scratch before, but when I don't have time or feel like it (like today), this recipe is super, super easy. I'm not claiming that this is any kind of gourmet recipe-rather, it's embarrassingly processed, unhealthy, quick, and easy to assemble- but it is a fun way to serve this classic dish. I didn't have any, but it would be great garnished with a mint sprig or cherry. This is a great dessert to make when you don't have time or feel like baking. If you want to make it a hair 'healthier' (is that possible?), you can always make homemade vanilla pudding and homemade whipped cream.

Banana pudding trifle

I N G R E D I E N T S :
2 small boxes instant vanilla pudding
1 large container cool whip
4-6 bananas, diced
1 box vanilla wafers

D I R E C T I O N S :

Prepare vanilla pudding according to directions.

In a trifle dish, begin by layering the bottom with vanilla wafers, followed by a layer of diced bananas.
Spread one layer of pudding and then a layer of cool whip.

Repeat vanilla wafers, bananas, vanilla pudding, and cool whip, then repeat again (you want three layers of each ingredient, total).

Garnish top with banana slices, mint, or a cherry.

Chocolate creme de menthe cookies

I made a fabulous little cookie the other night, and have been dying to share it with you. My friend Anca posted this recipe on her blog, and it looked irresistible. And, it was! This is a wonderful cookie to make, especially during this time of year. Make them for your family, make them for a cookie swap, have one with milk, or even some coffee on a cold afternoon. Just make them, because they are so good! And if you haven't checked out Anca's blog, you should-she has some fantastic looking recipes and I find myself dying to try each new dish as soon as she posts it. She also has a good picture of these cookies, and I do not...so you'll have to go there to see! Here is the recipe.

Chocolate creme de menthe cookies
by Anca at Haystacks and champagne


I N G R E D I E N T S :
2 1/4 cups all-purpose flour
1/2 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1 3/4 cup packed brown sugar (or 1 cup regular white sugar & 3/4 cup packed brown sugar)
1 teaspoon vanilla extract
2 large eggs
1 10-oz pkg Andes brand creme de menthe baking chips

D I R E C T I O N S :

Preheat oven to 375° F.

Combine flour, cocoa, baking soda and salt in a small bowl. Beat butter, brown sugar (and granulated sugar, if using), and vanilla extract in a large mixing bowl until creamy. Beat in eggs for about 2 minutes or until light and fluffy. Gradually beat in flour mixture. Stir in morsels.

Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 8 to 10 minutes or until cookies are puffed. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Makes about 3 dozen cookies (rough estimate).

chewy molasses spice cookies

Christmas is upon us and many of us will have cookie exchanges or at least be baking at some point, so I thought I would share this recipe a for delicious and fun cookie to make during this season. A friend made these for me once and I had to have the recipe, and have enjoyed making them during the holidays ever since. Unfortunately, I have not made them yet this year, so no picture...but hopefully soon! Speaking of which, my apologies for the lack of pictures lately, but I've just been so busy and it seems that I'm either running out the door with the dish or company is about to arrive, and I just can't manage to get a photo. I figure no pictures is better than no posts, right? In the meantime, you can make and enjoy these yourselves :).

Chewy Molasses Spice Cookies
Makes 36~prep time 25 minutes~total time 1 hour and 30 minutes

I N G R E D I E N T S :
2 cups all-purpose flour
1-1/2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. salt
1.5 cups sugar
12 Tbsp. (1.5 sticks) unsalted butter, softened
1 large egg
1/4 cup molasses

D I R E C T I O N S :
Preheat oven to 350 degrees F. In a medium bowl, whisk flour, baking soda, cinnamon, nutmeg, and salt. In a shallow bowl place 1/2 cup sugar and set aside (this will be used to roll the dough balls in before baking).

With an electric mixer, beat butter and remaining cup of sugar until combined. Beat in egg and then molasses until combined. Reduce speed to low, gradually mix in dry ingredients, just until dough forms.

Pinch off and roll dough into balls, each equal to 1 Tbsp. Roll balls in reserved sugar to coat.

Arrange balls on baking sheets (I lined mine with parchment paper or wax paper) about 3 inches apart. Bake one sheet at a time until edges are just firm, 10-15 minutes. Cool one minute on baking sheet and then transfer to rack to cool.

Enjoy!

My favorite chocolate chip cookies

A friend of mine was looking for a chocolate chip cookie recipe today, and it reminded me that I have been needing to post one for these cookies. I love these cookies! My mother-in-law makes them, and they are definitely a family favorite. Many people have their own go-to chocolate chip recipe that they love, and this is mine. So if you are looking for a good chocolate chip cookie, try this recipe! You won't be disappointed.

Sometimes I double this recipe and shape into 4 logs, wrap individually in parchment/wax paper, and freeze for slice and bake cookies until ready to use. Simply slice, then bake as follows. There's nothing like having homemade slice and bake cookies waiting for you in the freezer!

Chocolate Chip Cookies

adapted from a recipe in Better Homes and Gardens

I N G R E D I E N T S :

1/2 cup butter (my MIL uses shortening for a more crispy cookie, but I use butter)

1/2 cup granulated sugar

1/4 cup brown sugar

1 egg

1 tsp. vanilla

1 cup all-purpose flour

3/4 tsp. salt

1/2 tsp. baking soda

1 cup semi-sweet chocolate chip pieces

1/2 cup broken walnuts or pecans

D I R E C T I O N S :

Preheat oven to 375 degrees F.

In a large mixing bowl, beat the shortening or butter with an electric mixer on medium to high speed for 30 seconds. 

Add the granulated sugar, brown sugar, and baking soda. 

Beat the mixture till combined, scraping sides of bowl occasionally. 

Beat in the eggs and vanilla until combined. 

In a separate bowl, combine flour, salt, and baking soda, and then beat into sugar/butter/egg/vanilla mixture. 

Stir in chocolate pieces and, if desired, nuts.

Drop dough by rounded spoonfulls two inches apart on an ungreased cookie sheet.  

Bake in oven for 8-10 minutes, or until edges are lightly browned.

pumpkin pie cake

Are you looking for a great dessert for this time of year? Well, look no farther, because I have one for you! This tasty dessert captures all the flavors and spices of fall in three delicious layers, and is sure to please your friends and family. This dessert is delicious served warm and topped with whipped cream, and makes a perfect treat for after dinner, to take to a dessert party, or even your Thanksgiving meal.

I apologize for my recent lack of pictures lately! Just trust me, this one is good and the picture would probably not do it justice :).

Pumpkin Pie Cake

source unknown

I N G R E D I E N T S :

For the crust:

1 yellow cake mix (reserve one cup for topping)

1 egg

1/3 cup melted butter

For the filling:

1 large (29-oz) can pumpkin

3 eggs

2 tsp. cinnamon

1/4 tsp. ground cloves

1/4 tsp. ginger

2/3 cup milk

1/2 cup brown sugar

For the topping:

1 cup reserved cake mix

1/4 cup melted butter

1/4 cup brown sugar

1/2 cup sugar

1/4 tsp. cinnamon

1 cup chopped walnuts

D I R E C T I O N S :

Preheat oven to 350 degrees F.

For the crust, reserve one cup of cake mix. Mix the other ingredients together well and put in a greased and floured 9x13 pan. Pat down with hand.

For the filling, mix ingredients in a large bowl and pour over crust.

For the topping, mix together and crumble over pumpkin mix.

Bake at 350 for 45-50 minutes. 

Serve warm with whipped cream.

Strawberry Cake with Cream Cheese Icing.

We had a little birthday party over here this weekend. I made a strawberry cake with cream cheese icing, and we all loved the flavor. Cake decorating is certainly not my forte, but it tasted delicious! The cake is full of flavor, and the cream cheese icing...well, it really was the icing on the cake.

Strawberry Cake

From Annie's Eats (original recipe here)

I N G R E D I E N T S :

2 cups white sugar
1 (3 ounce) package strawberry flavored gelatin
1 cup butter, softened
4 eggs (room temperature)
2 3/4 cups sifted cake flour
2 1/2 teaspoons baking powder
1 cup whole milk, room temperature
1 tablespoon vanilla extract
1/2 cup strawberry puree (made by dicing strawberries and adding sugar to sweeten them)

For the Cream Cheese Icing:

adapted from a recipe in Cooking Light Magazine 

(I actually doubled this to make sure I would have enough for the whole cake). 

1/2 cup (4 oz.) block-style cream cheese; 1/4 cup butter, softened; 2 tsp. vanilla extract; 1/8 tsp. salt; 2  3/4 cup powdered sugar, divided.

D I R E C T I O N S :

Preheat the oven to 350. Grease and flour two 9 inch round cake pans.

In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared pans.

Bake for 25 to 30* minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely. Frost as desired.
*I used one large pan rather than two small round pans, so I had to cook mine for more like 45 minutes. 

For the icing:

Place the cream cheese, butter. vanilla, and salt in a large bowl; beat with a mixer at medium speed until smooth. Gradually add 2 cups powdered sugar, beating at low speed until smooth (do not overbeat). Stir in remaining 3/4 cup powdered sugar. Cover and chill 30 minutes. Spread frosting over top of cake.