Milk's favorite cookie Cookie.

Switch up your chocolate chip cookies and add two cups of crushed up Oreo's to your favorite CCCookie recipe!
The bigger the chunks, the better, I think... or mix one cup chocolate chips and one cup Oreo's.
Anyway you do it, these Oreo chunk cookies are delish.

Just sayin'. 

Valentine sweets.

Here's an idea for Valentine's Day (or just something yummy to snack on!)--

The kids and I "whooped" up a batch of these easy lovelies yesterday so we could get a head start on our Valentines before baby boy arrives.

It's a well known, easy recipe, but in case you don't have it, here it is:

Homemade Oreos

1 box devil's food cake mix

1/2 cup shortening

2 eggs

Preheat oven to 350. Mix cake mix with eggs and shortening. Roll into dime-sized balls (or press into a heart shaped cookie cutter in this case) and place on cookie sheet. Bake 4-5 minutes.

For the frosting:

8oz cream cheese, softened

1/2 stick butter

4 c powdered sugar

1 tsp vanilla

1tsp almond extract (optional)*

Mix together and frost backs of cookies and stick together. Note: its way easier and faster to pipe frosting out of a plastic bag.

*I obviously colored the frosting pink, and instead of almond extract, I added a little strawberry candy flavoring (only because I already had it).

  

White Peppermint Fudge.

Looking for a quick dish to bring to your next potluck? I signed up to bring a Christmas treat to a dinner at church earlier this week. In desperation, I came up with this white fudge-y concoction. Everything else I went to make, I couldn't because I was missing a key ingredient (or two) and I wasn't about to load the kids in the car to go to the store. The angels started singing when I spotted a jar of marshmallow creme at the very bottom of my baking basket; I remembered that you can make easy fudge using that as the base. ANYway, this household thinks it turned out melt-in-your-mouth delicious. Plus, a bonus! Its super fast and super easy.  

White Peppermint Fudge

Line 9x13 pan with foil so it hangs over on all sides. 

Crush enough peppermint candies to make 1 cup. Spread 1/2 cup of that evenly over the bottom of the pan.

Melt 3/4 c butter in saucepan with 6 oz evaporated milk and 3 cups sugar.
Bring to a gentle boil and boil 4-5 minutes, stirring constantly, until thickened.
Remove from heat.

Add 3 cups white chocolate chips, 1 tsp vanilla and 1 jar marshmallow creme.

Stir vigorously until well combined.

Pour into pan, on top of crushed peppermint candies and level.

Sprinkle remaining 1/2 c of crushed peppermint on top evenly. It might be necessary to kind of press them into the fudge.

Let fudge stand at room temperature until solid, or put in refrigerator to speed up the process, about 25 min.

To cut, use foil "handles" to remove entire fudge block from pan and slice into squares using a sharp knife.

Banana Cake.

This is probably my very favorite cake EVER.

Well, at least top three-- depends on the mood, right?

Don't make it unless you plan on sharing, otherwise you will eat it all by yourself
(I know from experience). But whoa butter! Just don't say I didn't warn you.

Banana Cake.

1 1/2 cups bananas, mashed, ripe
2 teaspoons lemon juice
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter, softened
2 1/8 cups sugar
3 large eggs
2 teaspoons vanilla
1 1/2 cups buttermilk

Cream Cheese Frosting

1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla
1/2 teaspoon almond extract
3 1/2 cups powdered sugarchopped walnuts

Directions

1. Preheat oven to 275°.

2. Grease and flour a 9 x 13 pan.

3. In a small bowl, mix mashed banana with the lemon juice; set aside.

4. In a medium bowl, mix flour, baking soda and salt; set aside.

5. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.

6. Beat in eggs, one at a time, then stir in 2 tsp vanilla.

7. Beat in the flour mixture alternately with the buttermilk.

8. Stir in banana mixture.

9. Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.

10. Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.

11. For the frosting, cream the butter and cream cheese until smooth.

12. Beat in 1 teaspoon vanilla.

13. Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.

14. Spread on cooled cake.

15. Sprinkle chopped walnuts over top of the frosting, if desired.

Enjoy! I think it tastes best a little bit cold.
PS. I totally copied Sheena's frost job.

Indulge... Coconut and Chocolate.

In the Little Red House
Does that look heavenly or what?

This morning was so much fun.
I got to play groupie/assistant/posse/support
for my girl Sheena as she recorded her segment on Studio 5.
The cake is to-die-for and she was so darling, a natural.
Check her out, in action:

Video Courtesy of KSL.com

Maybe call it Coconut Vogue, if you want to (as Darin put it). Hehe.
Now seriously, indulge.
And treat yourself to this deliciously easy cake.
(I took one home and ate it for lunch. Mmm.)

Don't hate me, but you will thank me later.

Indulgent.
That's what I am, I think.
I have very little self control when it comes to sweets, and frankly I eat a lot of them.
I mean, I'm a woman-- I have [chocolate] needs! Some people have told me I wouldn't be ME if I quit the habit, so I'm not planning on making any changes soon. Some days it's fruity, others chocolate, and others (like today), pastry. I know I'm not the only one, so if you have a craving that needs to be satisfied without whipping up a cake on a pretty pedestal, I have your answer.

BEHOLD.
[90 second]
Pudding Cake.

1/2 cup cake mix
1/3 cup water

Whisk.
Microwave for 90 seconds.
Perfection.

Have you done this???
(I know I have shared it before and I know it doesn't look like much, but MMmmm.)
Get creative with combinations and toppings.
It's embarrassing to say that I have been making cakey combinations for 5 years or more. With that said, my favorite combo is still just basic: chocolate with fresh whipped cream and sliced strawberries.

I think it's good enough that I have served it to impromptu dinner guests (without telling them it was Betty Crocker). No lie.

This is where I don't want you to hate me, because you WILL get addicted
and you just might find yourself eating cake in the closet.
Oh wait. That's just me?

Enjoy.
And, You're Welcome!
:)

Nothing much.

Major blogging rut over here.
BUT I am always eating [cookies]... so you can always count on a recipe or two.

I polished off a good 60% of this batch. Yikes.

Chocolate-PB Delights.
(via BHG)

1-1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup peanut butter
1 egg
1 tablespoon milk
1 teaspoon vanilla
3/4 cup sifted powdered sugar
1/2 cup peanut butter
2 tablespoons granulated sugar
1-2 Tablespoons milk

Directions

1. Preheat oven to 350 degree F. In a medium mixing bowl stir together flour, cocoa powder, and baking soda; set aside.

2. In a large mixing bowl beat together butter, the 1/2 cup granulated sugar, brown sugar, and the 1/4 cup peanut butter with an electric mixer until combined. Add egg, milk, and vanilla; beat well. Beat in as much of the dry ingredients as you can with mixer. Stir in remaining dry ingredients by hand with a wooden spoon. Form chocolate dough into 32 balls about 1-1/4 inches in diameter. Set aside.

3. For peanut butter filling, in a medium mixing bowl combine powdered sugar and the remaining 1/2 cup peanut butter until smooth. Add enough milk to reach the smooth yet shape-able consistency, kind of like putty. Shape mixture into 32 (3/4-inch) balls.

4. On a work surface, slightly flatten a chocolate dough ball and top with a peanut butter ball. Shape the chocolate dough over the peanut butter filling, completely covering the filling. Roll dough into a ball. Repeat with the remaining chocolate dough and peanut butter filling balls.

5. Place balls 2 inches apart on an ungreased cookie sheet. Lightly flatten with the bottom of a glass dipped in the 2 tablespoons granulated sugar.

6. Bake cookies in preheated oven for 8 minutes or until theyre just set and surface is slightly cracked. Let cookies stand for 1 minute. Transfer cookies to wire racks; cool. Makes 32 cookies.

SOOOO delightful with milk. OBVIOUSLY.

Ricotta Cookies.

I will never be tired of cookies.

My little boy was begging to make some Sunday cookies yesterday.
It didn't take much begging before I obliged.
These are super light, airy and soft, just something different than choc chip or peanut butter.
For that reason, they are one of my favorites to make for bridal/baby showers.

Ricotta Cookies.

4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup butter, room temp
1 1/2 c sugar

1 egg

1 tsp vanilla
15 oz ricotta cheese
zest of one orange
2 1/2 cups confectioners sugar
4 tablespoons fresh orange juice

Heat oven to 350.
Whisk flour, baking powder, soda and salt in a bowl.
Beat butter and sugar in another bowl until light and fluffy, about 3 minutes. Blend in eggs, vanilla, ricotta and orange zest.
Blend in flour mixture, just until combined.
Shape dough into 1-in balls and place on greased cookie sheet.
Bake 8-10 minutes, until bottoms are lightly brown.
Stir sugar into orange juice in bowl until glazing consistency is reached. (You might have to add more sugar or juice).
Dip the tops of each cooled cookie into the glaze and top with chocolate sprinkles.

{makes about 5 dozen}

**post-edit: also DELISH warm with Nutella instead of glaze.

Chocolate Chip Comfort.

Chewy-Gooey or Soft & Fluffy?
It's a true debate.
For me its both, and it totally depends on my mood.

The biggest difference--soft & fluffy don't require milk, where chewy-gooey do, right?

Yesterday was a S&F kind of day. This recipe is my very favorite.
I have tweaked it over the years to get them just right (for me).

{Soft & Fluffy} Chocolate Chip Cookies

1 cup butter, room temp
1/4 c sugar
3/4 c brown sugar
1 pkg instant vanilla pudding
1/4 c sour cream or plain yogurt
1 egg
1 tsp vanilla
2 1/4 c flour
1 t baking soda
1 t salt
1 1/2 c chocolate chips*

Beat butter and sugars together until fluffy. Add pudding and yogurt, then egg and vanilla.
In separate small bowl, combine dry ingredients, and then add to wet mixture, just until combined. Don't over-mix.
Stir in chips by hand with wooden spoon. *I use a combination of butterscotch and milk chocolate for our favorite cookie.

Bake 375 for 7-10 minutes.
Makes about 3 dozen cookies.

keep your self in control (I CAN'T)
and enjoy!

THEN, try these chewy-gooey's.

Corny Cookie Craft.

My kids and husband had so much fun making these, and then devouring them.

We had leftover Reese's Pieces from Halloween, so we put them to use as corn kernels.
I cut corn shapes out with a knife and then used the scraps as the husks.
They turned out surprisingly cute (I think!).

Happy Thanksgiving!

Pie Try-outs-- The Results.

I know, I know. You have been waiting with baited breath at the edge of your seat for my pie results... Or maybe you weren't ;)

Well, I found a clear winner. And there were four other judges who voted with me (they didn't know they were on my panel :). Unanimous.
Just in time for Thanksgiving.

Runner up #2:
Snickerdoodle Pie

This was delicious, especially warm. And it would be great for kids.

1 recipe favorite pie crust
1 Tbsp raw sugar or coarse sugar
1/2 tsp plus 1/4 tsp ground cinnamon, divided
2 tsp melted butter
1/2 cup packed brown sugar
1/4 cup butter
3 Tbsp water
2 Tbsp light-colored corn syrup
1/2 plus 1 tsp vanilla, divided
1/4 cup softened butter
1/2 cup granulated sugar
1/4 cup powdered sugar
1 tsp baking powder
1/2 tsp salt
1/4 tsp cream of tartar
1 egg
1/2 cup milk
1 1/4 cups all-purpose flour

Directions

1. Preheat oven to 350 degrees F. Prepare pastry and line 9-inch pie plate. In bowl combine raw sugar and 1/2 tsp. cinnamon. Brush melted butter over crust. Sprinkle with 1 tsp. of cinnamon-sugar mixture. Set aside.

2. For syrup, in saucepan combine brown sugar, 1/4 cup butter, the water, corn syrup, and 1/4 tsp. cinnamon. Heat to boiling over medium heat, stirring to dissolve sugar. Boil gently for 2 minutes. Remove from heat. Stir in 1/2 tsp. vanilla. Set aside.

3. In mixing bowl beat 1/4 cup softened butter with electric mixer on medium speed for 30 seconds. Beat in granulated sugar, powdered sugar, baking powder, salt, and cream of tartar until well combined. Beat in egg and 1 tsp. vanilla. Gradually beat in milk until combined. Beat in flour. Spread evenly in crust-lined pie plate.

4. Slow pour syrup over the filling in pie plate. Sprinkle with remaining cinnamon-sugar mixture. Cover edges of pie with foil.

5. Bake pie 25 minutes; carefully remove foil. Bake about 20 minutes more or until top is puffed and golden brown, and a toothpick inserted near center comes out clean. Cool 30 minutes on wire rack. Serve warm. Makes 10 servings.

Runner up #1:
Buttermilk Pie
(see earlier post)


and the Star of the Show... drumroll, please:
Cranberry Chocolate Nut Pie
So many layers of flavor. And the texture is perfect... caramelized and crispy on top and gooey in the middle. MMMmm.

3/4 cup dried cranberries
1/2 cup brandy or orange juice
1 Recipe Single- Pie Crust
1/3 cup butter, melted and cooled
1-1/2 cups sugar
3 eggs
1/8 tsp. salt
1 cup chopped walnuts
3/4 cup all-purpose flour
2 oz. white baking bars, chopped
Sweetened Whipped Cream, see below (optional)

Directions

1. In small bowl combine dried cranberries and brandy. Cover and chill for at least 1 hour. Drain and reserve 1 tablespoon of the brandy.

2. Preheat oven to 325 degrees F. Prepare pastry and line 9-inch pie plate.

3. In medium bowl whisk together butter, sugar, eggs and salt. Stir in walnuts, flour and chopped baking bars until just combined. Stir in drained cranberries and 1 tablespoon of the reserved brandy mixture. Spoon into crust-lined pie plate. Bake for 65 minutes, loosely covering the pie with foil the last 30 minutes of baking. Cool on rack.

4. Top with Sweetened Whipped Cream. Makes 10 servings.

Happy Pie Making!

What are your favorite PIE RECIPES?

Buttermilk Pie.

My assignment for Thanksgiving is pies. Aside from the traditional Pumpkin and Apple, I like to throw in one that's unexpected. So I am holding pie try-outs over here; I'll do one pie a week until Thanksgiving (Hello calories! 'Tis the season, right?). This was my first contestant.

Buttermilk Pie.

I saw the recipe in Better Homes and Gardens a few years ago.
Never made or tasted anything like it... but we weren't disappointed.

1 recipe of your favorite pie crust, or store-bought
1/2 cup butter
1 cup sugar
3 tablespoons all-purpose flour
3 eggs
1 cup buttermilk
1 teaspoon pure vanilla extract

Heat oven to 450 degrees. Line a pie plate with the pastry. Line the pastry with a double thickness of foil. Bake 8 minutes. Remove foil. Bake 4 to 6 minutes more, or until crust is lightly browned; cool. Reduce oven temperature to 350 degrees.

In a saucepan, melt butter over medium-low heat. Stir in sugar and flour. Remove from heat; set aside. In a mixing bowl, beat eggs with an electric mixer on medium speed just until fluffy, about 1 minute. Stir in buttermilk and vanilla. Gradually whisk buttermilk mixture into butter mixture until smooth. Pour into crust.

Place pie on oven rack; carefully tent whole pie with foil. Bake 50 to 55 minutes, or until center is set when gently shaken.

Cool on wire rack for 1 hour. Cover; refrigerate at least 4 hours before serving.

Sprinkle with sifted powdered sugar.

Makes 8 servings.

Seriously delicious.