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Blueberry & White Chocolate Chip Cookies

My husband loves blueberries.  I found a recipe for blueberry cookies but I didn’t like how spread out and flat that they looked after baked.  I kept looking but found no other cookie recipe that used FRESH blueberries.  Most I found used dried.  My husband loved them.  They smelled absolutely wonderful!  And very easy to make.


1/2 cup Butter, Softened
3/4 cup Brown Sugar, packed
1 egg
1 teaspoon Vanilla Extract
1 3/4 cup All-Purpose Flour
1/4 teaspoon salt
1/2 teaspoon Baking Powder
1 1/2 teaspoons Cinnamon
1 Tablespoon (or 2) of milk
1 cup Blueberries
1/2 to 3/4 cup White Chocolate Chips


1.  With a electric mixer combine butter and packed brown sugar until combine.

2.  Add in Egg and Vanilla Extract mixing until combine.

3.  Add in all purpose flour, salt, baking powder and cinnamon.  Mix on low speed until dough forms.

4.  Add a table spoon of milk.  If it looks dry add another until mixture comes together.

5. Gently fold in blueberries and white chocolate chips.

6.  Refrigerate dough for at least 30 minutes.  I prefer an hour.

7. Preheat oven to 375 degrees.  Roll into balls.  I use a table spoon and make heaping balls from it.

8.  Bake for 12 to 15 minutes.  Let cool completely and serve.


Chocolate Chip Cookie Dough Ball

A great make ahead dessert!


1/2 cup Butter
1/3 cup Brown Sugar, packed
2 teaspoons Vanilla Extract
1 (8 oz. pkg) Cream Cheese, softened
2 cups Confectioners’ Sugar
3/4 cup Semi-Sweet  Mini-Chocolate Chip


1.  Melt Butter and brown sugar in a sauce pan over medium heat.  Stirring until sugar is fully dissolved.

2. Remove from head and mix in vanilla extract.  Let cool.

3.  In a large bowl, beat the cream cheese and 1/2 cup of the confectioners’ sugar until combine.

4. Pour in cooled sugar mixture and mix for approx. a minute.

5.  Then continue adding Powdered sugar.  It will be sticking.  Add more or less depending on your tastes.

6.  Pour onto Saran wrap and form into a ball.

7.  Cover completely and let set overnight to firm.

8.  Once firm roll into extra mini-chocolate chips.

Serve with Vanilla Wafers, Graham Crackers….any type of cookie you wish.



Cinnamon Roll Waffles

A few weeks ago one of my husbands co-workers told him about this recipe that she had found on Pinterest.   I had remembered seeing it around.  Last night while I was thinking of what in the world to make special for my kids breakfast this morning (they are going through our states testing this week) and I remembered this recipe.  And it is SO easy….A caveman could do it!


Cinnamon Roll Can ( or as many as you desire) I use the 8 count cinnamon rolls 12.4 oz tube
Cooking Spray


1.  Heat up your waffle maker.

2. Spray waffle maker with cooking spray.

3.  Place one cinnamon roll into each quarter section.

4.  Squish the top down.

5.  Wait for about 1 and a half minutes.  Up to 2 minutes.

6.  Remove from waffle maker and drizzle with icing that came with the cinnamon rolls.

Sprinkling these with Powdered Sugar would be a nice touch as well.


Recipe adapted from A Hen’s Nest.

Chocolate Chip Bars

In a hurry?  Whip this little treat up fast!


1 1/2 cups All Purpose Flour
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1/3 cup shortening
1/3 cup butter, softened
1/2 cup Sugar
1/2 cup Brown Sugar, packed
1 Egg
1 teaspoon Vanilla
3/4 cup chocolate chips (Semi-Sweet, Milk Chocolate)
1/2 cup nuts (optional)


1. Preheat oven to 375 degrees and spray a 13 X 9 inch baking pan with cooking spray. Set Aside.

2. Whisk together Flour, baking soda and salt in a small bowl.

3.  In a large bowl, cream together the shortening, butter, sugar and brown sugar.  Add egg and vanilla.

4. Add flour mixture and stir until combine.

5. Fold in Chocolate Chips and Nuts (optional)

6. Spread Batter in prepared baking dish.  Bake for 20 to 25 minutes or until golden brown. Mine were done at EXACTLY 20 minutes.  Cool in pan and cut into bars!



Dreamy Jello “Fluff” Dessert

You can do SO much with this dessert.  You can add fruit, nuts, candies….etc.  It is up to you!


1 box (6 0z.) Jell-O Gelatin (your desired flavor)
2 (8 0z) containers of Cool Whip (Thawed)


1.  Dissolve Gelatin mix in 1 1/2 cups boiling water.

2.  Add ice to 1 cup cold water.  To make 2 1/2 cups.

3.  Stir ice water into gelatin.  And stir until thickened.

4. Remove any un-melted ice and stir in the cool whip.

If you wanted to add fruits or candies this is where you would add them in.

5. Pour into cups, ramekins, bowls, glasses….the choice is up to you.

6.  Let sit OVERNIGHT in fridge.


Note:  You could even make this using your favorite Jell-O and pour into a Graham Cracker Crust.  You can use 2 (3 oz boxes) or you can cut it in half.  Using only 1-3 oz. box of Jell-O Gelatin and 1 container of cool whip.

If you cut it in half here is what you do….

Dissolve gelatin in 3/4 cup boiling water.  Add ice to 1/2 cup cold water to make 1 1/4 cup.  Keep stirring until slightly thickened.  Remove any un-melted ice .   Fold in Cool whip.


Frozen Pudding Fluff Sandwiches


2-3.5 oz packages of INSTANT French Vanilla Pudding
1 1/2 teaspoon vanilla
1- 14.4 oz box Graham Crackers
1-8 oz tub cool whip
Milk (Half of what is listed on package directions) Mine was 2 cups milk.


1.  Wisk  half of milk called for on package directions with 2 packages vanilla pudding.  Wisking until it begins to thicken.

2.  Add vanilla.

3.  Fold in all of the tub of Cool whip.

4.  Break graham crackers in half and spoon (I actually piped mine on using a piping bag) some of the ‘fluff’ onto one side.  Top with the other side and freeze in the freezer until ready to eat.

Simple as that!  You can also use the ‘fluff’ as a frosting for inside of cupcakes, in donuts, filling in crepes or on waffles along with some fruit. And you can also use this as a  Boston Cream filling for a cake.

Frozen Glitter Grapes

So Good!  So easy to make!  Perfect during the summer.


Bunch of Grapes
1 (3 ounce package) Jell-o gelatin Any flavor of your choice, not prepared.  Generic works just as well.


1. Rinse Grapes under water.  Patting almost dry with a paper towel.  You don’t want them dry….you need some moisture on them for the gelatin to stick.

2.  Roll a bunch of grapes in 1/3 of the box of gelatin.  After you have a grape coated put onto a plate and continue until all grapes are done.    Adding Gelatin as it gets low. ( I used lime Jell-0 Gelatin)

3.  Place in freezer for a couple of hours.  Then they are ready to enjoy.


Note:  I tried placing the gelatin in a baggie and putting the grapes into the bag and just tossing.  It really didn’t get all the grapes coated to my liking.    So I just ended up rolling 4 or 5 at a time on a plate until all were coated.


So easy to make….BUT, you HAVE to work FAST!!


1/2 cup butter, softened
3 ounces cream cheese
1 cup  flour
1 cup fruit preserves, pie filling…etc.  (the choice is yours–I used  Duncan Hines Comstock  Limited Edition Caramel Apple pie filling)
1/3 cup white sugar
1 teaspoon ground cinnamon


Day Before:
1.  Mix butter and cream cheese together until smooth.  Mix in the flour.

2.  Shape dough into a smooth ball, wrap in foil or cling wrap, and refrigerate overnight or up to a week.

When Ready for Baking:

Preheat oven to 375 degrees.

1. Flour (and I like to also use a little powdered sugar in with the flour to give it a touch of sweetness) a work surface.  And roll dough THIN.  You have to use COLD dough right out of the fridge!  Do not let it sit out or you will end up with a mess (well a bigger mess).

2. Cut dough using a cookie cutter.  My cookie cutter is roughly 3.5 inches in diameter.

3. Quickly fill with the filling of your choice.

4.  Fold over and seal the edges.  I use a fork or my fingers to seal.

5.  Bake at 375 degrees for approx. 15 minutes are until just brown.

6.  Mix sugar and cinnamon together.

7.  Toss in Cinnamon sugar mixture when right out of the oven. Careful not to burn your fingers.

Notes:  Remember to work quickly.  Have everything you need out!  This can also be made into something savory!!


Chocolate Banoffee Mini-Pies

So easy to make and very sweet!


For the crust:
1 cup crushed Oreo Cookies (with middles removed)
4 tablespoons butter, melted

For The Creamy filling:
4 tablespoons butter
1/2 cup packed brown sugar
1-14 oz can sweetened condensed Milk
1/2 cup milk chocolate chips, melted

Banana’s, cut into slices
whipped cream
Caramel for drizzling


1. In a food processor crush up Oreo’s.  If you don’t have a food processor you can put the cookies in a ziplock bag and pound it with a mallet or rolling-pin.  Combine 4 tablespoons of melted butter and mix together.

2.  Fill silicone or a cupcake pan lined with cupcake liners with a crust for the pies.  Packing it on the sides as well.  Set in fridge and let firm up.

2.  Melt 4 tablespoons of butter in a pan on low heat.  Add brown sugar and stir until smooth.

3.  Mix in the Sweetened Condensed Milk.  And continue stirring on low for approx. 5 minutes.

4.  Melt chocolate chips in microwave.  Checking on it every 15 to 20 seconds.

5.  Mix melted chocolate into the sweetened condensed mixture.

6. Pour into cupcake liners/silicone liners.  And return to fridge for a least 2 hours.  I like to let mine set overnight.

7.  Top with Sliced Bananas, whipping cream, Caramel,  Cherries, you could lightly sprinkle coco powder of the tops.


This recipe is linked to the following:

Candied Sweet Potato Cupcakes

Who says you can’t have sweet potatoes any time of the year!  I love having sweet potato anything-any time of the year!


1 can (15 oz.) yams/sweet potatoes, drained
1 1/3 cups packed Brown Sugar
1 large Egg
2 teaspoons Vanilla Extract
1/2 cup Butter, melted
1-1/4 cups AP (All Purpose) flour
1-1/4 teaspoons Baking Soda
1/4 teaspoon Salt
1 teaspoon Cinnamon
1/2 heaping teaspoon Nutmeg
1/2 cup Milk

For the “Candied Frosting”:

1/2 cup butter (1 stick), softened
2 Cups Marshmallow Fluff
1 tablespoon vanilla extract
4 cups Powdered sugar
2 teaspoons Milk (optional)


1. Preheat oven to 350 degrees and line a cupcake pan with liners.  Set aside.

2. In a small/medium bowl combine flour, baking soda, salt, cinnamon, nutmeg .  Set aside.

3.  Drain Yams and beat with mixture until it is the consistency of mashed potatoes…

4. Beat in Brown Sugar and egg until smooth. Add in Vanilla and melted Butter.

5.  Add in flour mixture until just combine.

6. Once flour is combine add in milk.

7.  Fill cupcake liners with batter.  I use a quarter of a cup to measure in my batter.

8.  Bake for 18 to 20 minutes at 350 degrees.  The cupcakes will be brown, and spongy in the center when done.

9.  Let cupcakes cool completely before icing.

Directions for the “Candied frosting”:

1. Beat Softened butter until smooth.

2. Beat in 2 cups of the Marshmallow fluff.

3.  Next add Vanilla and then add a cup at a time of powered sugar.

4. You can adjust the consistency if you want it thicker add more powered sugar.  Want it thinner add a teaspoon or so of milk.  I do not use milk at all.


This recipe is linked to:

March 2017
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