Dessert

Peanut Butter Delight

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Let me just say, our very large family loves a layered dessert. Sometimes we even include this with the meal. Like it is a part of the main course, not a dessert. There is no judgment either way!  I can’t tell you how many family dinners include something very similar to this. However, there is nothing better than the combination of peanut butter and chocolate. This will be one of your family’s new favorites, just like ours! It is perfect for holidays, Sunday dinners, family, get-togethers, or a regular weeknight. This layered peanut butter dessert is guaranteed to keep the entire crowd coming back for more. ~Kathy

Peanut Butter Delight

1 c. flour

1/2 c. butter, cold, cubed

Pinch salt

1 c. finely chopped dry roasted peanuts

1 (8oz) cream cheese, softened

1/3 c. heaping creamy peanut butter

1 c. powdered sugar

1 tsp vanilla

1 (12 oz) carton whipped topping, thawed, Divided

2 2/3 c. milk (whole or 2%)

1 (3.9 oz) package instant chocolate pudding

1 (3.4 oz) package instant vanilla pudding mix (or white chocolate)

Additional peanuts and Hershey chocolate bar or Reese’s Peanut Butter Cups, chopped for garnish.

Instructions:

Preheat oven to 350°. Grease 9×13 baking dishet; set aside.

For crust: Place flour, cold butter and salt in a food processor and process until mixture resembles course crumbs. Or it can be done in a large bowl with a pastry cutter. Fold in finely chopped peanuts. Press into prepared dish. Bake until golden brown 25 to 28 minutes. Set aside. Cool completely on a wire rack.

In a medium bowl mix together the cream cheese, peanut butter, and powdered sugar until completely smooth. Fold in one cup of whipped topping until well combined. Spread over cooled crust.

In another bowl, mix together, milk, and both pudding mixes for at least two minutes. Allow to stand about two minutes, until it begins to set. Spread over peanut butter mixture. Top with remaining whipped topping.

Garnish with chopped candy bar and a few additional chopped peanuts, if desired.

Cover and refrigerate at least two hours before serving.

Brown Sugar Toffee Coffee Fudge

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If you’re new around here you might not know, my sisters and I take a trip together every year… no husbands, no kids, nobody but us. And although our trips (or anything else) will never be the same without Tracy, we have continued the tradition. We know it’s what she would have wanted.

Toward the end of last summer, we took our annual trip. This time, the destination was Maine! Oh, my gosh, Maine is so amazing – one of the prettiest states I’ve had the pleasure of visiting. We mostly stayed in Portland (can’t wait to go back and have Becky’s Diner clam chowder – mouthwatering!), but one day we rented a car and drove the scenic route to Bar Harbor, stopping here and there along the way, spending the day browsing small seaside towns (we loved Booth Bay Harbor), parks, cute shops, and scenic stops. One such pit-stop was a little gift shop full of quirky gifts and yummy snacks, including several varieties of fudge. Y’all, I don’t usually buy fudge from a store. It’s never been impressive. They gave free samples though, and from the first bite, I was actually impressed. I find most store-bought fudge to be grainy, and taste sort of “artificial.” I’m not going to lie to you and tell you their fudge was good as my mom’s, but it was dang good. One flavor, for me, in particular stood out… their coffee fudge. I knew I had to recreate it immediately when I got home. Well, I took a family recipe, tweaked it a bit and added some instant coffee… and dare I say it? It’s even better than the Maine gift shop’s fudge. So smooth, like a creamy candy version of a brown sugar latte. You’ll be sad when you finish the last piece of this fudge.

Oh, hey, Valentine’s Day is just around the corner! This would be the perfect homemade gift for a coffee lover…or make it for yourself! You probably won’t want to share anyway once you taste it. 😉 Erin

1 c. packed light brown sugar

1 (7.5 oz.) jar marshmallow cream

2/3 c. (5 oz. can) evaporated milk

6 T. real butter, plus more for buttering the foil

1/4 tsp. salt

1 single-serve instant dark roast coffee packet – I used Starbucks Via Instant Dark Roast.

1 (12 oz.) bag white chocolate chips – I use Ghiraridelli brand.

1 tsp. vanilla

1/2 c., plus a bit more for sprinkling on the top, English toffee bits (optional) – I used Heath Bits O’ Brickle.

Line a square pan (8″ or 9″) with foil. Evenly grease the foil with a thin coating of butter; set aside.

In a medium-sized heavy sauce pan, combine brown sugar, marshmallow cream, milk, butter, salt. When mixture is hot, but before boiling, stir in the instant coffee. Bring to a boil over medium heat. Reduce heat to a simmer, stirring constantly, for 5 minutes.

Remove from the heat. Add the white chocolate chips and stir until melted. Stir in vanilla. If desired, stir in toffee bits. Scrape into the prepared foil-lined pan and (if using) sprinkle toffee bits across the top.

Once cooled to room temp, refrigerate until firm (2-3 hours). Cut into squares and wrap in wax paper. Store in an air-tight container in the fridge.

Caramel Apple Cheesecake Dip

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I love caramel. I love cheesecake. I love apples. I like caramel apples. This is probably lead to a huge debate for some. A lot of people have definite feelings about caramel apples, one way or the other – love or dislike. They are, without argument, not easy to eat. I’ve always felt like they are missing something like they’re just too much Caramel and apple. Not enough variation for me I guess. So enter this dip. It is perfect in my opinion. Not only does it have the caramel layer. It has the crunch from the pecans, which are totally optional, but it offers a different flavor note and texture from the cream cheese layer. Believe me! If you try this, you will love it. Have a holiday party coming up? It can be prepared ahead of time and slice the apples as you need them. It’s also perfect with pretzels. This is one to try and you will have no regrets. ~Kathy

1/4 c. sour cream

1/2 c. brown sugar

Pinch of salt

12 ounces whipped cream cheese

3/4 c. caramel dip, I used Litehouse brand, original

1/4 c. chopped pecans, optional

Take the cream cheese from the fridge and set at room temperature for 15 minutes.

In the meantime, stir together, sour cream and brown sugar in a small bowl and set aside.

In a medium bowl combine brown sugar mixture, cream cheese, and pinch of salt. Until well mixed. Spread into 6 x 9 serving dish or other similar size. If needed, slightly heat caramel so it is pourable. Carefully spread caramel over top of whipped cream layer. Top with pecans. Serve with sliced apples and pretzels.

Store covered in refrigerator.

Angel Berry Dessert

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About 30 years ago, I worked at a roofing company. This recipe was shared with me by a sweet lady after a potluck at work. It’s strange to think that all those years have gone by, but I still love thinking of those years when I got to work with those wonderful people. I have been making this dessert “on the regular” ever since.     

This is the quickest, toss-together layered dessert. (It can even be no-bake if you buy the premade angel food cake!) It is usually prepared in a 9×13 glass dish, but it can also be made as seen here in a trifle bowl, in two or three layers. It is a make-ahead dessert so it is a fabulous option for summertime, holidays, potlucks, or a quick light dessert at home.  It’s made with simple ingredients but has amazing flavor. Whip it up soon for Mother’s Day, and pencil it in for your Memorial Day picnics or any Sunday family dinner at home. -Kathy

Ingredients

1 angel food cake cut into 1” pieces (I used 2 10-ounce pre-baked cakes from the grocery store — found in bakery area)

1 14-oz. can Eagle Brand sweetened condensed milk

1 8-oz. package cream cheese, softened

½ c. powdered sugar

pinch of salt

¼ tsp. vanilla

2 c. sweetened strawberries and juice, thawed (found in frozen section), slightly mashed

1 8-oz. container of Cool Whip

Instructions

Place cake pieces in a 9” x 13” glass dish. Mix together, in a medium bowl, the sweetened condensed milk, cream cheese, powdered sugar, salt and vanilla until smooth. Drizzle cream cheese mixture over cake pieces. Spoon strawberries over cream cheese mixture. Top with Cool Whip. Cover and refrigerate for at least 4 hours or overnight.  

Brown Sugar Bundt Cake

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It’s been a while… We appreciate your support and patience while we
started the healing process of losing our sister. We continue to adjust to life without Tracy, but we know she’d want us to continue this dream of ours… it’s just a little corner of the internet, but we created it together and we know she’d want us to continue with it. Robin, Erin and I are ready to get back in the
kitchen and get cooking up amazing recipes to share with you! Let’s start with a cake.

Sometimes a delicious, simple, unassuming dessert is just what you need. This cake fits the bill.
It has a rich flavor but is moist with a great texture. Best of all, it is quick to assemble with
basic ingredients and is AMAZING! You will want to keep coming back for more.

~Kathy

1 pkg (2 layer size) vanilla cake mix
1 pkg (3.4 oz) vanilla instant pudding
pinch salt
4 eggs
2/3 c. sour cream
2/3 c. water
½ c. oil
1 tsp vanilla
1 c. packed dark brown sugar
1 tsp maple flavoring, optional (not maple syrup)
1 c. chopped pecans, optional

Heat oven to 350℉. Grease and flour 12 cup fluted (Bundt) pan or 10 inch tube (angel food
cake) pan. Set aside.
Add cake mix, vanilla pudding mix (dry), salt, eggs, sour cream, water, oil, vanilla and maple
flavoring (if using) to a large bowl. Mix well with electric mixer, about 2 minutes. Add in
brown sugar. Combine well. Mix in pecans if using.
Pour into prepared pan. Bake 60 – 65 minutes, until a toothpick inserted in center comes out
clean. Allow to sit in pan about 10 minutes. Loosen sides and turn out onto wire rack to cool
completely.
Recipe NOTES:
Dark brown sugar is recommended, but light brown will work.
I recommend using the maple flavoring if you have it (not maple syrup!!)
The recipe is great with or without the pecans.
Sprinkle lightly with powdered sugar once cooled if you want to be fancy.

Blueberry Muffin Cookies

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Blueberry Muffin Cookies

Blueberry muffins were a Sunday morning staple in our house – so easy to throw in while scrambling eggs and maybe cooking up some bacon.  I still find blueberry muffins to be such a comfort food – and nothing is better than when you have fresh berries to make them in the spring/summer!  This cookie spin on the old classic gives you all that soft, comfort food goodness and elevates it with a bright, scrumptious glaze and a little kick of lemon in both the cookie and glaze. You aren’t going to believe you’ve made it your whole life up to now without these.  ~Kathy

Cookie Ingredients:

  • ½ c. salted butter, softened
  • ¾ c. sugar
  • ½ c. light brown sugar (packed)
  • 2 tsp. baking powder
  • ½ tsp. salt
  • 1 heaping T. lemon zest
  • 1 egg
  • 1 tsp. vanilla extract
  • 2 ⅓ c. all-purpose flour
  • ½ c. sour cream
  • 2 c. fresh blueberries
  • 2 T. coarse sugar

Glaze Ingredients:

  • 1 ¼ c. powdered sugar
  • 1 tsp. lemon zest
  • ¼ tsp. vanilla
  • 2-3 T. lemon juice (fresh squeezed is best)
  • pinch of salt

Instructions:

  • Preheat oven to 375°F.
  • Line two baking sheets with parchment paper. Set aside.
  • In a large bowl, combine the butter, granulated sugar, brown sugar, baking powder, salt, and lemon zest. Mix (hand mixer or stand mixer both work fine) until light and fluffy.
  • In above bowl, mix in eggs and vanilla well.
  • With the mixer on low speed, gradually add flour (about ¼ at a time). Mix until mostly combined (a few dry streaks are ok). Mix in half of the sour cream followed by another portion of your flour. Mix in the last half of the sour cream and then the last couple of portions of your flour slowly until well-combined (no dry flour when you are mixing).
  • Add the blueberries and fold in gently (do NOT use the mixer for this portion – a spoon will do).    
  • Scoop the batter in large mounds (two or three tablespoons) and place well apart to accommodate spreading during cooking. Sprinkle the tops of the cookie dough with coarse sugar.
  • Bake the cookies for 12-15 minutes until the top springs back lightly. 
  • Move to a cooling rack once cookies are cool enough to relocate (a few minutes should be okay).  
  • For the glaze, in a small bowl whisk together the powdered sugar, lemon zest, vanilla, lemon juice, and salt. It should thicken but definitely needs to be a consistency that you can drizzle over the cookies.
  • If needed, add a little powdered sugar (a tablespoon at a time) to thicken; add a little lemon juice if you need to thin it (just a teaspoon at a time – don’t want to overdo it).
  • Generously drizzle the tops of the fully cooled (otherwise it will melt off) cookies with the glaze but don’t try to heavily coat them; you still want to be able to taste those beautiful cookies too! 

Carrot Snack Cake

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Nothing says “I love you”  like saying to your child “eat another piece of cake”!  I have to tell a story on one of us sisters (ahem, Erin).  As a child, she refused to eat vegetables. She went to great and painful (for the rest of us) lengths to avoid eating almost every vegetable (and numerous fruits) known to man. Our poor mom resorted to extreme measures to get her to eat fruits and vegetables – especially vegetables which ranged from the more common, like trying to disguise them in cheese sauce, grinding them up and putting them in other things, bribing her with money, etc. Yes, you saw that correctly! She even offered to pay her to eat her vegetables. Oh, the misery for the rest of us to hear about this night after night, LOL!   This recipe was born out of our mom’s desperation to disguise vegetables in any way to get Erin her to eat them. It’s a simple snack cake with great flavor that has become a family favorite. All that agony paid off in the form of a new favorite treat for the rest of us. 

Ingredients:

8 T. butter, softened (1 stick)

2 c sugar

2 eggs

8 oz. baby food carrots (the pureed type)

1 (15 oz.) can carrots, drained and pureed

¼ c. milk

2 c., plus 2 T flour

1 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

2 tsp. cinnamon

1 ¼ tsp. ground ginger

¼ tsp. nutmeg

½ tsp. cloves

Preheat oven to 350˚F Grease and flour 9×13 inch pan and set aside.  

Cream butter and sugar together in a large mixing bowl with a hand mixer.  Add eggs and carrots. 

In a separate bowl, combine dry ingredients then mix together. Mix dry ingredients  alternating with small portions of the milk (beginning and ending with flour) into creamed ingredients. 

Pour into prepared pan. 

Bake approximately 30- 35 minutes, or until a toothpick inserted in the middle comes out clean.   
When cooled, can dust lightly with powdered sugar, if desired.  We actually prefer it plain.

Classic Holiday Thumbprint Cookies

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We love all cookies at our house, especially those that are part of a holiday tradition. These are a simple recipe that taste like they are very complicated. They’re the perfect whipped shortbread cookie that isn’t overly sweet, but is filled with jam and rolled in pecans and delicious coconut. As the cookie bakes the coconut and pecans become toasted.  Delish!  Our favorite filling is plum jam, but other great options would be strawberry, blackberry or raspberry.  This recipe can also easily be doubled.  Any way you make them, they will be fabulous! ~Kathy

½ c. butter, softened

½ c. shortening

½ c. brown sugar, firmly packed

3 egg yolks

1 ½ tsp. vanilla

¼ tsp. salt

2 c. flour

¾ c. coconut

½ c. finely chopped pecans

½ c. plum jam, stirred smooth

Heat oven to 350˚ F.

Beat butter, shortening and brown sugar in large bowl with mixer on high speed until light and fluffy. Add egg yolks, vanilla and salt. Mix on medium until combined.  Add flour and mix just until blended.

Mix coconut and pecans on a plate. Roll dough into 1” balls. Roll in coconut and pecans to coat. Place on cookie sheet. Using your knuckle or fingertip, make an indentation in the center of each cookie.

Bake for 8 minutes and remove from oven. Press indentations carefully again if needed. Spoon ½ teaspoon jam onto the center of each cookie. Bake an additional 3 to 5 minutes or until the cookie is just slightly browned.  Cool on cookie sheet for 5 minutes then transfer to wire rack to cool completely.  

Classic Strawberry Fluff

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Sometimes something light and refreshing is just what I need. I have come to love an old classic again. Gelatin salads, or fluffs (that have whipped cream), were very popular when I was young but have seemed to lose popularity over the years. The title of salad is a loose one. A gelatin salad generally has some fruit, but gelatin is definitely the star. They are one of the easiest ways to have a summer (or anytime) dessert without the oven. This recipe is a fluff, which I prefer. It is just the perfect little treat at the end of the day.  

I have tried lots of variations of lots of recipes during these hot summer months, and this one is definitely my family’s favorite. My father-in-law even said he was hoping I’d have some when we came over for dinner one night…that’s a win in my book!! We all love this gelatin fluff (or salad if it makes you feel better). Call it what you want, but I know you will love it too. ~Kathy

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  • 1 large package (4.6 oz.) Cook and Serve Vanilla Pudding
  • 1 large package (6 oz.) Cherry Jell-O   
  • 2 ½ c. water
  • 12 oz. Cool Whip, thawed 
  • 2 heaping c. strawberries, stems removed and sliced
  • 2 c. mini marshmallows

In a sauce pan, combine dry pudding mix, Jell-O powder, and water over medium heat until it comes to a boil, stirring to ensure all the powder is dissolved and well combined.   

Remove from heat and pour carefully into a large mixing bowl, cover with plastic wrap and allow to cool slightly. 

Refrigerate until it has thickened (about 4 to 6 hours, but overnight is fine).

Once it has thickened, using a hand mixer beat until smooth and creamy.  

Fold in Cool Whip (one and a half 8 oz. containers).  This may take a couple of minutes to get well incorporated.  

Fold in strawberries and marshmallows.   

Refrigerate until served.

Scotcharoos

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The Scotcharoo recipe was originally printed on the side of a Rice Krispies box in the mid 1960s.  That recipe became an instant classic, but we’ve updated our version to make it even better!  One of the best things about these treats is that they’re the perfect dessert for a hot summer night when you don’t want to turn on your oven. Our version adds the perfect amount of gooeyness that we always thought was missing from the original recipe.   Even if you once thought you didn’t love Scotcharoos, we think you’ll love ours. Make them when you want something sweet that also has a sense of nostalgia!   ~Kathy

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1 c. creamy peanut butter

1 c. plus 1 T. light corn syrup

¾ c. firmly packed brown sugar

3 T. butter

1/8 tsp. salt

½ tsp. vanilla

1 c. miniature marshmallows

5 c. Rice Krispies cereal

1 c. chocolate chips (I prefer milk chocolate, but semi-sweet would work fine)

½ c. butterscotch chips

Instructions:

Spray a 9×13 pan with non-stick spray.

In a heavy large pot combine the peanut butter, corn syrup, brown sugar, butter and salt. Place over medium high heat. Stir continuously; the sugar should completely dissolved and the mixture should be smooth and creamy. Remove from heat just as it begins to bubble. Immediately add marshmallows and vanilla. Stir until they are completely incorporated. Add rice cereal and mix carefully to completely coat.

Spread into prepared pan using a spatula. Be careful not to compact it tightly.  Set aside to cool.

In a microwave safe bowl, microwave chocolate and butterscotch chips in 30 second intervals, stirring between, until it is completely melted and smooth. Pour over cereal mixture and spread evenly.

Allow to cool (or refrigerate briefly) until the topping is set. Cut into bars and enjoy!