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Category Archives: Dessert

Snickerdoodle Cookies

Rob absolutely loves Snickerdoodles and asked for me to make some this year. I have honestly never made them before. I came across this recipe and gave it a whirl. I think over time I will alter it some, but I wanted to get the basics down before I forget!
Prep time: 30-40 mins
  • 2¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1¼ cups granulated sugar
  • ¼ cup dark brown sugar (light brown sugar will work, too)
  • 2 large eggs, room temperature
  • ½ teaspoon pure vanilla extract
Cinnamon Sugar
  • 3 tablespoons granulated sugar
  • 2½ teaspoons cinnamon
  1. Preheat oven to 350 degrees and line a baking pan with parchment paper or a non-stick baking mat.
  2. In a medium bowl, mix together dry ingredients – flour, baking powder, salt, and 1 teaspoon cinnamon; set aside.
  3. In a mixer, cream together butter, granulated sugar and brown sugar.
  4. Next add vanilla extract and eggs one at a time, mixing after each.
  5. With mixer on low-speed, gradually add the bowl of dry ingredients and mix until incorporated, do not over-mix though.
  6. Cover bowl with plastic wrap and place in freezer for 15 minutes to chill. Can also place in the refrigerator if you plan on making the cookies later. You do not have to chill the dough, but it is much easier to roll into a ball if it is chilled a little.
  7. To make the cinnamon sugar, mix sugar and cinnamon in a bowl.
  8. Measure about 1 TBSP of dough, roll into a ball and then roll in cinnamon sugar and place on prepared cookie sheet. Squish the cookies down to flatten them a bit.
  9. Bake for around 12 minutes +/- (original recipe said 8-10, wasn’t enough for me). You do not want to over bake as snickerdoodle cookies are known for their soft and chewy texture. Cookies will look puffy when they are done, remove from oven and let cool slightly on baking sheet then move to cookie sheet to cool completely. Cookies will flatten a little as they cool.

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.