1/2 cup butter
1/2 cup brown sugar
1/3 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 1/2 cup all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/4 teaspoon salt
1 cup milk chocolate chips
Preheat oven to 350°F. With a stand or hand mixer cream together the butter and both sugars on medium-high speed until light and fluffy, about 4 minutes. Add egg and vanilla, and mix until combined, about 1 minute.
Add in the flour, cornstarch, baking soda and salt, and beat on medium speed until combined.
Gently fold in the chocolate chips by hand until just combined. Chill overnight ( if you can wait!) If not chill the dough at least 20 minutes.
Scoop dough into 1 inch balls that are about 1-inch in diameter, and place them on a greased baking sheet.
Bake for 10-12 minutes until the edges are just set.
I’m hosting a surprise Baby Sprinkle for one of my girlfriends tomorrow. She has been calling her belly, “Lil Peanut” so this idea of a peanut themed cake came to me. 😊
A close up of the Lil’ Peanut 😊
I’ve been making Icebox Cake for my husband since before we had kids! It turns out his grandma used to make it for him all the time and he could never figure out the name of it, until I made it one evening and I could see the nostalgia in his eyes! Icebox cake has to be THE easiest (no bake) dessert to make and always is a crowd pleaser. You can use plain chocolate wafers, as the original recipe calls for, but I like to mix it up a little! These double chocolate chip Chips Ahoy cookies are an amazing substitute! I love the chunky bits of chocolate. Also, the original recipe calls for heavy whipping cream and sugar, but I opt for store bought whipped topping.
2 packages of Chip Ahoy Double Chocolate Chips ( plain chocolate wafers can be substituted)
2 small containers or 1 large container of whipped topping
Spread a bit of whipped topping on the bottom of a deep round dish to hold the cookies in place. You can also use a loaf pan if you wish.
Place one layer of cookies on top of the whipped topping….
And then another and another…until you have no more cookies left.
You can top the last layer with shaved chocolate or leave it as is. Refrigerate 4-6 hours or overnight.
So we may have bought just a bit too much candy on our Hershey Park trip (oops!).
I’ve always loved the softness of pudding cookies, so the addition of chocolate chips and mini M&M’s make them extra special!
2 1/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 sticks unsalted butter, softened
3/4 cup brown sugar
1/4 cup granulated sugar
1 package vanilla instant pudding mix (3.4oz)
2 large eggs
2 teaspoons vanilla extract
2 cups semi-sweet chocolate chips
1 cup mini M&M’s
1 Preheat oven to 350 degrees. Spray baking sheet with non-stick spray.
2 Whisk together flour, baking soda and salt. Set aside.
3 Using a stand or an electric mixer, beat the butter and sugar on high speed until light and creamy, at least 4 minutes. Once combined, add the pudding mix, vanilla and eggs, one at a time, and beat on high for 2-3 minutes.
4 Turn the mixer to low and slowly add the dry ingredients to the wet ingredients. Turn the mixer up to high and mix until combined. Add chocolate chips and M&M’s and stir until incorporated.
5 Drop cookies by 1/4 cup onto the prepared baking sheet. Bake for 10-12 minutes, or until golden. Allow to cool on baking sheet for a minute and then transfer to a baking rack to cool completely.
My husband planned a last minute Memorial Day Weekend trip to Hershey Park in Pennsylvania. It was so much fun, but the kids are still on a sugar high from all the chocolate! Here’s a Reeses Peanut Butter Cup Cheesecake with a buttery graham cracker crust and pieces of peanut butter cups the bottom to commorate such a sweet trip!
2 cups graham cracker crumbs
1-1/4 cups sugar, divided
6 Tbsp. butter, melted
3 pkg. (8 oz. each) cream cheese, softened
2 tsp. good quality vanilla
1 cup sour cream
4 packages of Reeses Peanut Butter Cups (1 package for decoration)
How to Make:
1/3 cup creamy peanut butter, microwaved for 10 seconds
Heat oven to 350ºF.
Line bottom of spring form pan with foil and place in pan with 3/4 inches of water to create a “water bath.” Mix crumbs, 1/4 cup sugar and butter; press onto bottom of pan. Bake 10 min.
Cut up 3/4 Reeses cups into small pieces and place on top of crust. Then, beat cream cheese, remaining sugar and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating after each just until blended. Pour over crust.
Bake 40 min. or until center is almost set; cool completely for 4 hours in the oven with the door half open. Refrigerate over night.
French Macarons are my all time favorite dessert! They may take a couple times to perfect if this is your first time making them, but it is worth every second!
They can be filled with many different types of fillings, but I prefer raspberry filling (recipe below).
- 3 Egg Whites (at room temperature)
- ¼ cup Sugar
- ¼ teaspoon Cream of Tartar
- ⅛ teaspoon Salt
- Food Coloring (pink or 1/2 drops red)
- 2 cups Powdered Sugar
- 1 cup Blanched Almond Flour
- Filling Ingredients:
- 1 stick unsalted butter, softened
- 1 1/2 C powdered sugar
- 1/2 tsp vanilla extract
- 1 1/2 TBSP raspberry puree/compote
- Preheat oven to 350°F and line 2 large baking sheets with silicone baking mats.
- Put powdered sugar, almond flour, and salt in a food processor and pulse several times until all of the ingredients are fine and well combined. Pour in large bowl and set aside.
- Place the whisk attachment on mixer, and beat the eggs on medium speed until stiff and glossy, about 4-5 minutes.
- With the mixer running, add the granulated sugar, slowly one tablespoon at a time until the sugar is combined, the peaks are stiff, and the whites are shiny, about 1 minute. Do not over whip! Transfer the meringue to a large bowl.
- Using a silicone spatula, gently fold the dry mixture with the egg whites in 1 cup increments until the dry ingredients are just combined.
- Gently tap the pan on the counter to get any possible air bubbles out of the cookie batter.
- Bake cookies, 1 sheet at a time, until firm to touch in center, about 12-14 minutes.
- Using a mixer, cream butter until smooth. Add the powdered sugar and beat until light and fluffy.
- Add the vanilla and raspberry jam. Beat until combined. Place in a piping bag with a small round tip.
- Assemble your cookies by matching cookies with similar size. Pipe a small amount of raspberry filling into the center of one cookie, and sandwich with it’s other half.
- Continue with all cookies.
This cake is the ultimate crowd pleaser! The fresh squeezed oranges make all the difference. Whenever I bring it to a party or family event, I always have at least one person ask me for the recipe.
- 1 1/4 cups sifted all purpose flour
- 1 1/2 cups sifted cake flour
- 1/2 teaspoon baking soda
- 1 1/2 tsp baking powder
- 1 teaspoon salt
- 1 1/2 cups sugar
- 2/3 cup vegetable oil
- 1/3 cup vegetable shortening
- 2 tsp good quality vanilla extract
- 3 large eggs
- zest of two large oranges finely minced
- Juice of one orange
- 1 1/2 cups buttermilk
For the Chocolate Buttercream Frosting
- 4 cups icing sugar powdered sugar
- 4 tbsp cocoa
- 1 cup butter, room temperature
- 1 cup melted chocolate chips (cool for a few minutes)
- 2 tsp vanilla extract
- 2-4 tbsp milk or heavy cream
Preheat oven to 325 degrees and grease two 9 inch cake pans
Sift together the all purpose flour, the cake flour, baking soda, baking powder, salt and sugar. Set aside.
In the bowl of an electric mixer, beat together the oil, shortening and vanilla at high speed with whisk attachment until light and fluffy.
Beat in the eggs one at a time.
Fold in the orange zest and then the orange juice.
Fold in the dry ingredients alternately with the buttermilk. (Begin and end with dry ingredients.)
Bake at 325 degrees for about 35 minutes or until a wooden toothpick inserted in the center comes out clean.
To make the Chocolate Buttercream Frosting
Mix the butter, cocoa and icing sugar together.
Add the melted chocolate chips, vanilla extract and a couple of tablespoons of the milk/heavy cream.
Add only 2 tbsp milk at the beginning and add more only as needed to bring the frosting to a spreadable consistency. Beat together well until smooth, fluffy and creamy.
The majority of moms believe in serving their family healthy, wholesome and unprocessed foods. While the idea of “clean” eating may be easy to comprehend, things may become a little dicey when you are unsure of what to use to season your food. Unfortunately, many seasonings have added ingredients that are chemically processed.
I like to use my own seasoning, so I know exactly what I am eating. Sofrito is my favorite food base. It is a seasoning base that is used in Spanish cooking. The flavors are bold and powerful, without being spicy. If you aren’t a fan of the herb cilantro, you can use parsley instead. Both are great!
I make this recipe in bulk so I never run out! It is also a versatile recipe as it can be used in soups, sauces and with beans, meats, fish and vegetables.
4 peppers (green, red, yellow and orange are preferable, but red and green work as well)
2 bunches of cilantro (parsley can be substituted)
3-4 heads of garlic
Prep: 45 minutes Special Equipment: Food Processor
1. Rough chop all ingredients.
2. Using a food processor combine all ingredients. Process to the consistency of a salsa.
3. Once processed, divide up into mason jars or glass jars. Store extra portions in freezer.
Note: I process the ingredients in small portions. Once each portion is processed, I add it to a large bowl, mixing occasionally.