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Easy Double Layer Pumpkin Pie

It is also a No Bake Pie!!!


1- Graham Cracker Pie Crust (2 extra servings size) 10 inches
8 oz. Cream Cheese, Softened
1 (8 oz tub) Cool Whip
2 Tablespoons Sugar
2 Tablespoons Milk
1 can (15 oz) pure Pumpkin
2 packages Instant Vanilla Pudding (3.4 oz size)
1 and 3/4 teaspoon Pumpkin Pie Spice ***See Note***
1 cup of milk


For the Cream Cheese Layer:

In a medium bowl cream together softened cream cheese, milk and sugar until well combine.  Mix in half of the tube of  cool whip until smooth.

Pour into graham cracker crust smoothing out and set aside.

For the Pumpkin Layer:

In another medium bowl mix together the pumpkin, Pumpkin Pie Spice, both packages of instant vanilla pudding, and a cup of cold milk.  Mix until Thick and pour on top of cream cheese layer.  Evenly spreading over the cream cheese layer.

Refrigerate until firm.  At least 4 hours.  I prefer 8 hours.

***Note***If you do not have Pumpkin Pie Spice on hand you can use 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon ground cloves.




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:

Chocolate Peanut Butter Marble Cake

So good and SO easy to make!  Very moist!  Crowd pleaser–indeed!


1/4 cup cocoa powder
2 Tablespoons Powered Sugar
2 Tablespoons Butter, Softened
2 Tablespoons HOT water
1 cup Peanut Butter
1 Tablespoon Shortening
1 (18.25 ounce) package white cake mix
1/2 cup packed brown sugar
1 1/4 cups water
3 eggs


  1. Preheat oven to 350 degrees .
  2. Spray 2  round cake pans with a non-stick cooking spray, dust with flour and set aside. **See note**
  3. In a small bowl, stir together the cocoa, powdered sugar, butter and 2 tablespoons hot water until smooth-set aside.
  4.  In a microwavable bowl melt the shortening with the peanut butter until smooth and blended (should take about a minute-I heat it at 15 /20 second intervals)
  5. In a Large Bowl combine cake mix, brown sugar 1-1/4 cups water, eggs and the melted peanut butter.  Beat on low-speed until moistened.  In crease speed to medium and beat until smooth.  Approx. 2 minutes.
  6. Remove 1-1/2 cups batter and add it to the cocoa mixture until blended and smooth.
  7.  Pour the peanut butter batter into prepared pans (dividing it up by half).
  8. Drop spoonfuls of the cocoa batter on top.  Swirl with a toothpick, spatula…etc to achieve the marbled effect.
  9. Bake at 350 degrees for approx. 28 to 30 minutes or until wooden toothpick inserted in the center comes out clean.
  10.  Cool and Frost!

Notes:  You can use ANY size of baking pan for this cake.  Just follow the times on the back of the package.  For the frosting…you can use anything you like.  I made a Peanut Butter frosting.  My son requested it (for his birthday).  This cake tasted JUST like a Reese’s Peanut Butter Cup!


Bodacious Brownies

These are so sinfully wonderful!  You can’t eat just one!


1 ( 18.3 ounce) box Fudge Brownie Mix (plus listed ingredients on the box)
1 (17.5 ounce) package Peanut Butter Cookie Mix (plus listed ingredients on the package)
1 package of Peanut Butter Oreos
1/2 cup of Reese’s Peanut Butter Chips

*Note: Ingredients listed on the box and packages are usually eggs, water, and vegetable oil.  You can make your own brownie mix and peanut butter cookie mix from scratch and us that as well.


1.  Preheat oven to 350 degrees.  Spray  a 8×8 or a 9×9 (I prefer using a 9×9) baking pan with baking spray.  Then line with wax or parchment paper. Set aside.

2.  Mix together peanut butter cookie mix as directed on package.  Then press into pan.

3.  Next line with peanut butter Oreo cookies and sprinkle Reese’s chips.

4. Make brownie mix according to recipe on box.  And pour on top.   Sprinkle some Reese’s Chips on top!

5.  Bake for 45 minutes to 1 hour at 350 degrees.

6.  When it is done remove and let it cool ( I let mine cool anywhere from one hour…to 2 hours).  When it is cool (the center parts may feel or even ‘jiggle’ a bit)use the paper to lift the brownie out.

7. Cut into pieces and serve!  This is best served warm…but is still super good at room temp!  Serve as is or with Vanilla ice cream!

Do not be alarmed when you cut into your brownie and it oozes of fudge goodness….that is the way it is made! 🙂


This recipe is linked to the following:

Cherry Shortbread Thumbprint Cookies

If you like Chocolate Covered Cherries.  You are going to Love this cookie!


1 cup unsalted butter, softened
1 cup powdered sugar
1/8 teaspoon salt
3 teaspoons maraschino cherry “juice”
1/4 teaspoon almond extract
2 and 1/4 cups all-purpose flour
1/2 cup maraschino cherries, chopped
Granulated sugar, for sprinkling the cookies
30-36  Cherry Cordial Kisses, unwrapped  (Milk Chocolate Kisses work just as well)


1. Preheat oven to 325 degrees.

2. In a Large mixing bowl beat butter for 30 seconds on med-high speed. Add powdered sugar and salt beating until combined.

3. Mix in the cherry juice and almond extract.

4.  Beat in as much of the flour as you can.  This dough gets thick!!  Using a wooden spoon combine what is left.

5. Add in the chopped cherries!

6. Roll dough into 1 inch balls.  I use a cookie scoop for this.  Then roll in sugar.  Place on parchment lined cookie sheet and Lightly press them down.

7.  Bake for 10 minutes.

8.  After baking for 10 minutes.  Place a Kiss in the center of each cookie.  Pushing very slightly in place.

9.  Bake for 4 additional minutes or until bottoms are light brown.

10.  Transfer cookies to a cooling rack and let cool.

Note: You can also cook the cookie completely for 14 minutes.  Then after they are done quickly insert the kiss in the center.  Then transfer to cooling rack.


Cream Cheese Potato Casserole

Really good Potato Casserole.  The taste kind of reminds me of Gravy.


*24 oz. tub of Bob Evans Original Mashed Potatoes (You can use instant mashed potatoes or you can make your own)
*1/4 cup of chopped onion
*1 egg, well beaten
*3 oz. package cream cheese (soften)
*1 tablespoon all-purpose flour
*salt and pepper to taste
*small can French’s  French Fried Onions


Mix all ingredients except the French fried onions. Bake in a pie pan (I used a glass pie pan). Bake at 325 degrees for 27 minutes. During the 3 minutes of baking, add a can of French fried onions, and let it get crisp in the oven for the last few minutes. Remove from oven and serve immediately.

This would make an excellent pot luck dish.


Strawberry Cake With A Twist!

This cake uses a regular boxed cake mix that you purchase at the grocery store.  The Twist?

You add Strawberry Soda Pop instead of Water!


  • 1 – package Strawberry Cake mix –You can use any brand, the brand I chose was Pillsbury Moist Supreme
  • Strawberry Soda Pop (this is substituted for the water, add as much soda pop as you would water according to the package directions.)
  • 2-3 eggs,  I used 2 and my cake turned our super fluffy and very moist.
  • 1/3 cup Vegetable Oil
  • 2 Tubs of Cool Whip (8 oz tub)
  • About a pound to a pound and a half of fresh strawberries, sliced


Combine all Ingredients, remembering to substitute the soda for the water.

Mix until well blended.  You can use a mixer for this step.  It was just easier for me to use my wire whisk.  Plus, I had the added benefit of not having to get my mixer and attachments out.

Pour into 2 greased and floured baking rounds/pans.

Bake at 350 for 17-25 minutes.  You will need to check on them and see when they are done, using the toothpick method.

When they are done, loosen the cake edges and let cool completely.

Slice strawberries…as many as you want for the middle of the cake.

Once the cakes are cool.  Take the bottom layer and put cool whip on top.  Smooth it out and add strawberries. (Wouldn’t you know this was a step I totally forgot to take pictures of…)

Then place the other cake on top.  Ice the remaining cake and sides with the cool whip.

You can half, or butterfly the strawberries and put them on top!  And you are done!  Believe me if you have kids in your house this cake will NOT last long at all!  Even my non-strawberry eaters loved it.


“Yes, you CAN and Will want to eat these sweet cookies.  Yes, they do take some time to get to the finished product.  It is well worth that time!  The idea’s of this cookie (or what you can shape out of this cookie are just endless!”



3/4 cup butter, softened
8 ounces cream cheese
1-1/4 cup white sugar
1 egg
2 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
assorted colors of paste food coloring
24 lollipop sticks (optional)


1. Preheat over to 350º.
2. In a bowl cream butter, cream cheese and sugar until fluffy. Add egg and vanilla; beat until smooth.
3. In a medium bowl combine flour, baking powder and salt. Add dry ingredients to the creamed mixture. Stir till soft dough forms. Divide dough into fourths. Tint each with a different food color. Wrap in plastic wrap and chill for 2 hours.
4.  Working with half of each color, shape dough into 3/4 inch balls and for each cookie place 1 pink, 1 green, 1 blue and 1 orange ball together to make 1 large ball. Shape into a 12 inch long roll (like a snake), starting at one end, coil roll to make a 2 3/4 inch round cookie. Place cookies 3 inches apart on lightly greased baking sheet. Carefully insert lollipop sticks into bottoms of cookies.
5. Bake for 8 to 17 minutes.  I know that is a BIG time difference.  You just have to check on these cookies.  I found my magic number of minutes for these were about 12 minutes.

The lollipop sticks are optional.  You can form this dough into just about anything.  My husband even made a bike out of some of this cookie dough.  Although, I can’t find that picture.

Here are a few play-dough cookies my kids made just using there imagination. They are a Ladybug, A house and Tree, and the Great State of Oklahoma (where I am from).  We eventually want to make all 50 states!

Have fun and ~Enjoy~

March 2017
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