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Category Archives: Dessert

Funfetti Cake Bars

This recipe is so so simple, but so tasty. Funfetti cake has always been my favorite.


  • 1 box Funfetti cake mix
  • 2 large Eggs
  • 8 TBSP Butter, softened
  • 1 container Pink Funfetti Icing


  • Preheat oven to 375 F, grease a 13×9 in pan
  • In a large bowl, mix together cake mix, eggs, and butter.
  • Pour into greased pan.
  • Bake 12-15 minutes.
  • Ice when cooled.

The Best Brownies in the World

Honestly, there is nothing in the world like creating something amazing from scratch instead of pouring out the contents of a box and mixing. These brownies are incredibly easy to make, and taste 100 times better than any box mix.  Thanks to Tasty Eats at Home for the the recipe.


1/2 cup (1 stick) Unsalted Butter
2oz Unsweetened good quality Chocolate
1 cup Sugar
2 large Eggs, beaten
1/2 tsp Vanilla extract
1/2 cup Semi-sweet Chocolate chips
1/4 cup all purpose Flour
1/4 tsp Salt


  • Preheat the oven to 325 F. Line an 8×8 dish with parchment paper.
  • In a large pot over medium-low heat (setting 5 on my stove) melt the butter and unsweetened chocolate together, until just melted.
  • Remove from heat and stir in the sugar, mixing well.
  • Add in the eggs and vanilla extract, again mixing well.
  • Add in the chocolate chips, flour, and salt. Stir until just combined.
  • Pour batter into prepared pan.
  • Bake for about 40 minutes.
  • Wait until brownies have completely cooled to cut.

Pumpkin Cream Whoopie Pies

From Real Simple

Total cook time: About 1 hour 30 minutes

Pumpkin Cream Whoopie Pies

3 TBSP unsalted butter, at room temp
1/3 cup brown sugar
1/4 cup granulated sugar
4 oz (1/2 cup) canned pumpkin puree
1/2 tsp vanilla
1 large egg
1 cup flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp pumpkin pie spice
1/4 tsp kosher salt
5 1/3 oz (2/3 cup) cream cheese, at room temp
1/4 cup heavy cream
1/4 cup confectioners sugar


  • Preheat the oven to 375 F. Prepare a parchment or silpat lined baking sheet.
  • In a medium bowl, combine the dry ingredients – flour, baking soda, pumpkin pie spice, and salt.
  • In a mixing bowl, beat the butter, brown sugar, and sugar until smooth.
  • Add in the pumpkin, vanilla, and egg.  Mix till well combined.
  • Slowly mix in the dry ingredients.  Beat on setting 4 until fully incorporated.
  • Spoon heaping tablespoons of the mixture, 2 inches apart on prepared baking sheet. Make an even number.
  • Bake about 10 minutes, until puffed and cooked through.
  • Meanwhile, in a cleaned mixer, beat the cream cheese, heavy cream, and confectioners sugar until smooth and spreadable.
  • Spread the flat sides of the cooled cookies with the cream mixture.  Top with remaining cookies.

Foolproof Fudge

Another holiday favorite

Total cooking time: At least 3 hours.
Hands on time: 20 mins

Foolproof Fudge

18 oz (3 cups) semi-sweet chocolate chips
1, 14 oz can sweetened condensed milk
dash salt
1 cup walnuts, chopped
1 1/2 tsp vanilla


  • Spread wax paper in an 8×8 inch pan.
  • In heavy saucepan over low heat, melt chips with sweetened condensed milk and salt.
  • Remove from heat, stir in walnuts and vanilla.
  • Spread mixture evenly into prepared pan.
  • Chill in the refrigerator for a minimum of 2 hours, until set.
  • Turn fudge out and peel off wax paper.  Cut into squares.
  • Store at room temp or in refrigerator.

Ricotta Cheesecake

This recipe comes from one of Rob’s coworkers. It comes in 2 parts, first making the crumb base, then the filling.

Ricotta Cheesecake

Preheat the oven to 375. And leave it on.

Crumb Base

2 cups Graham cracker crumbs
1/3 cup Sugar
1 tsp Cinnamon
6 Tbsp Butter, melted


  • Blend dry ingredients in food processor.
  • Add the butter and mix well.
  • Press the mixture into a springform pan and press partway up the sides.
  • Bake at 375 for 8mins. Then set aside and allow to cool.


3, 8oz. packages Cream Cheese
1 cup Granulated sugar
1 Lemon, zest only
5 Eggs
1 1/2 cups Whole milk Ricotta


  • Beat the cream cheese, sugar, and lemon zest on low until just incorporated.
  • Beat eggs in one at a time, scraping down the sides.
  • Slowly add in the ricotta and mix just until smooth.
  • Pour the batter into the prepared crust.
  • Bake at 375 for 45 mins, then reduce head to 325 and bake for 20-25 mins more.
  • Remove from the oven and run a knife around the sides.
  • Let cool completely, cover, and refrigerate overnight.
  • Bring to room temperature and slice 🙂

Salted Carmel Brownies

This recipe comes from a personal favorite, the Smitten Kitchen. I haven’t made any changes to the recipe… these are just my own personal hints for cooking on my stove.

1/2 cup granulated sugar
4 TBSP unsalted butter
1/4 tsp sea salt
3 TBSP heavy cream

3 oz (85 grams) unsweetened chocolate, roughly chopped
1 stick (4 ounces or 115 grams) unsalted butter, plus extra for pan
1 cup (200 grams) granulated sugar
2 large eggs
1 tsp (5 ml) vanilla extract
1/4 tsp sea salt
2/3 cup (85 grams) all-purpose flour


Make caramel

  • Set a square of parchment paper over a medium-sized plate. Lightly butter or coat the parchment with a spray oil, just as an added security measure.
  • In a medium, dry nonstick saucepan with the stove on 7.5, melt sugar; this will take about 5 minutes, stirring with a wooden spoon if necessary to break up large chunks.
    • By the time it is all melted, if should be a nice copper color; if not, cook until it is.
  • Remove from heat and stir in butter. It may not incorporate entirely but do your best.
  • Stir in cream and salt and return saucepan to the stove over medium-high heat, bringing it back to a simmer and melted again any sugar that solidified.
  • Cook bubbling caramel for a few minutes more, until it is a shade darker.
  • Pour out onto parchment-covered plate and transfer plate to your freezer.
  • Freeze until solidified, about 30 mins.

Meanwhile, or when your caramel is almost firm, make your brownies

  • Preheat oven to 350°F. Line an 8×8-inch square baking pan with parchment, extending it up two sides. Butter the parchment or spray it with a nonstick cooking spray.
  • In a medium heatproof bowl over gently simmering water, melt chocolate and butter together until only a couple unmelted bits remain.
  • Remove from heat, and stir until smooth and fully melted.
  • Whisk in sugar, then eggs, one at a time, then vanilla, and salt.
  • Stir in flour with a spoon or flexible spatula.

Assemble brownies

  • When caramel is firm, remove it from the freezer and chop it into rough 1-inch squares.
  • Gently fold all but a small amount of caramel bits into batter.
  • Scrape batter into prepared pan, spreading until mostly even.
  • Scatter remaining caramel bits on top.
  • Bake in heated oven for 30 minutes, until a toothpick inserted into the center comes out clean.
  • Cool thoroughly — a process that can be hastened in the freezer before cutting into squares.


Confetti Cake from scratch

This is a must try. I Made this recipe following it exact. But, as with anything that you do exactly – there are some notes.


Frosting – don’t forget to add the sprinkles (Sorry, but I am adamant that they are sprinkles NOT ‘jimmies’) to the frosting. Also, for this cake, I found that lemon extract is the key. It adds a touch of lemony goodness. I have started with 1 tsp and then added more to taste. Rob says this makes the cake a lighter – fluffier – version of his favorite Italian cookies (see a previous recipe).  Also… i need to add a quick bit of advice.  When you start adding your butter, all of the sudden the frosting will look like a sloppy, wet, yucky nothing.  All those beautiful egg white peaks will disappear and it will splatter all over the place.  Have no fear!! Just keep adding your butter and let it mix.  It needs to mix for probably another 10-15 minutes after the butter is in.  It will thicken up!!

Supplies: Here is what you will need (from both recipes) to make this cake. This is the total… all the ingredients you need at the store to make the whole thing.

10 egg whites from large eggs
1/2 tsp + pinch of salt
2 1/2 cups sugar
1/2 cup water
1/4 teaspoon cream of Tartar
2 cups and 4 TBSP unsalted butter SOFT
1 Tablespoon and 1 teaspoon vanilla extract
1 cup whole milk
1 teaspoon lemon extract (or more to taste- I like 1 1/2 tsp personally)
1/2 teaspoon almond extract
3 cups cake flour OR 3 cups all purpose flour minus 6 TBSP mixed with 6 TBSP corn starch
4 teaspoons baking powder
8 tablespoons non-hydrogenated shortening
1/3 cup multi-colored SPRINKLES

So, now here are my personal notes from making this recipe:

1: Since I never have cake flour, I make it! This is the how-to.

2: I like the 4 layers. Don’t let the batter fool you. I bake them 2 at a time (since I only have 2 9in round pans) and cook only for 18 minutes. Don’t forget to re-butter between turns.

3: Definitely follow the instructions in the recipe on how to make equal portions.

For the frosting:

1: I use my smallest non-stick pot. The sugar mixture just slides right out of it.

2: Thought the recipe says to chill the frosting until ready to use, I have found that when I finish the recipe it is actually the perfect temp and consistency for using. When I put it in the fridge to cool, it became LUMPY and unwieldy.