Dessert

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!

Cider Donut Bundt Cake

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My closest friends are people who know and understand that it is totally acceptable to eat cake for breakfast!  I first had this Cider Donut Bundt Cake when a friend served it at a brunch.  It has the perfect mild apple flavor to have with a piping hot cup of coffee. Giving the recipe the perfect flavors for fall are the touch of wheat flour and the hint of spices that mix with the apple. And while I have been quoted as saying that “cake is simply a vehicle that enables the consumption of frosting,” you really can’t go wrong with this cake and a dusting of cinnamon sugar. – Tracy

Ingredients:

2 c. all-purpose flour

1 c. whole-wheat flour

2 tsp. ground cinnamon

½ tsp. ground ginger

1 1/2 tsp. baking powder

1/2 tsp. baking soda

½ tsp. salt

1 ¾ c. sugar

1 c. apple cider

¾ c. light vegetable oil (I use canola oil)

¾ c. unsweetened applesauce

2 tsp. pure vanilla extract

3 large eggs, at room temperature

2 T. melted butter

For Cinnamon Sugar Sprinkle:

1 T. cinnamon

2 T. sugar

Preheat oven to 350°F.

In a large bowl, lightly whisk together both flours, cinnamon, ginger, baking powder, baking soda, and salt.

In another bowl, combine sugar, cider, applesauce, oil, vanilla, and eggs.  Add egg mixture into the dry ingredients and mix well.

Pour into a very well-greased and floured bundt cake pan.  If using a flour cooking spray, spray generously.

Bake at 350 for approximately 45 minutes or until a tester comes out clean.

While cake is baking, remember to mix 1 T. of cinnamon with 2 T. of sugar for the sprinkle and set aside.

Place cake pan on a wire rack upon removal from the oven and allow to cool for 10 – 15 minutes before turning cake out onto plate.  Be careful turning out the cake as the pan itself may still be very warm.

Lightly brush cake top with melted butter and sprinkle with cinnamon sugar mixture.

Chocolate Chip Banana Bread

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My older son is headed into pre-finals week of his second semester of college, and when I think about studying, I think about comfort food and care packages.  So, even though I personally hate all things banana, sometimes I have to take one for the team and make something that the men in my household love. “Dead week” is one of those times since both my boys LOVE this recipe – especially when you throw in some chocolate chips (of course, they think everything is better with chocolate chips, and they’re not wrong).  If you are a banana lover, make this your go-to recipe for banana bread. The expert banana bread eaters in my family guarantee you’ll love it. ~Tracy

Ingredients:

  • 1 ½ c. sugar
  • ½ c. stick butter, softened
  • 2 large eggs
  • 1 ½ c. mashed ripe* banana (usually approx. 2 large or 3 medium bananas)
  • ½ c. buttermilk
  • 1 tsp. vanilla
  • 2 ½ c. all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 c. mini chocolate chips

Instructions:

Preheat oven to 350 F.

Mash bananas in small bowl until they form a sticky paste – set aside.

Mix sugar and butter in a large bowl.  Stir in eggs, one at a time, until well blended.  

Mix in bananas, buttermilk, and vanilla.  Beat until smooth.

Stir in flour, baking soda, and salt just until all ingredients are mixed together.  

Gently fold in chocolate chips.

Pour mixture into two greased and floured loaf pans (8 ½ x 4 ½ x 2 ½).

Be sure oven rack is centered so that the tops of bread is positioned in the center of the oven.  Bake on 350°F for approximately 1 hour, or until inserted toothpick comes out clean (I start checking mine after about 50 minutes).  If tops begin to brown too much before done, loosely lay a sheet of aluminum foil over the top of the loaves until they finish baking.  

When done, cool for approximately 10 minutes before removing from loaf pans. Cool completely before slicing.  

*Bananas are best for banana bread when the skin begins to blacken slightly and the bananas begin to feel somewhat mushy.

Lemon Cheesecake

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Let me tell you a little story about how we stole a cheesecake from my sister.  It was totally by accident, I swear.  It was the day before Christmas Eve that we drove to my sister Tracy’s house for our side of the family’s Christmas celebration.  Tracy lives about two and half hours from us so we’re talking about a fairly significant road trip here.  When we got there, we put the food items we brought in their spare fridge in their garage.  Fun was had, gifts were opened, food was eaten and then returned to the garage fridge until time to go home. 

Fast forward to time to load the car.  My husband grabbed our food from the garage fridge before heading home.  We arrived home very late so we left the food in the car, since it was plenty cold outside.  The next morning, we realized we had an extra cake carrier, containing a creamy, dreamy pumpkin cheesecake that was meant for Tracy’s in-laws Christmas that day.  Oops!  Luckily, Tracy found it hilarious that we accidentally stole her cheesecake… after the initial shock wore off. 

My poor husband felt so bad that he offered to drive it all the way to their house.  Tracy insisted it was not necessary but my nephew was not so easily consoled.  He was looking forward to that cheesecake. (Can’t say I blame him…it was beyond delicious.  I tried really hard to feel guilty as I ate it).  As consolation, I offered to make him any cheesecake flavor he wanted for his upcoming birthday. That’s where this Lemon Cheesecake comes into play.  This was the birthday cheesecake he chose. 

His birthday was a month ago and I’ve made it again since then, plus I plan to make it for Easter as well.  It’s the kind of dessert that’s both rich and refreshing at the same time…it leaves you wanting more!  The crust is buttery, the filling is creamy, and the topping is an extra punch of sweet, tart lemon.  Worth every bit of effort to make all three components.  It’s sure to impress everyone who tastes it!  In fact, I am impressed every time I make it, if I do say so myself.  It’s hard to be humble.   ~Erin 

Lemon Curd Topping Ingredients:

  • The zest of 4-5 lemons
  • 1 ½ c. sugar
  • ¼ lb. (1 stick) real butter, room temperature
  • 4 large eggs
  • ½ c. fresh lemon juice
  • A scant 1/8 tsp. salt (a generous pinch)

Crust Ingredients:

  • 3 c. finely crushed graham crackers (I crush them in a gallon baggie with a rolling pin.)
  • ½ c. sugar
  • 1 1/3 sticks of real butter, melted

Filling Ingredients:

  • 24 oz. cream cheese, room temperature
  • 1 ¼ c. sugar
  • 3 eggs, room temperature*
  • The zest of 5 lemons (avoid the white pith)
  • ¼ c. fresh lemon juice
  • ½ tsp. pure vanilla extract

Instructions for Lemon Curd Topping:

In a medium sauce pan, combine the lemon zest with the sugar.

Cream the butter into the sugar/zest mixture.

Add the eggs, one at a time, until fully combined; then stir in the lemon juice and salt until combined.

Cook over low/medium heat until thickened (about 10 minutes), stirring constantly, or until it coats the back of a spoon.  It may simmer slightly but don’t let it come to a boil.

Remove from the heat and allow to cool; transfer to the refrigerator to cool for at least 4 hours.

Run through a fine mesh strainer or cheesecloth if bits of egg are present in the curd.

Instructions for Crust:

Preheat the oven to 350°F.

In a large baggie, crush graham crackers a few at a time (I use a rolling pin to crush them) until you have approximately 3 cups.

Add to a medium bowl and stir in the sugar until well combined.

Stir in the melted butter until crumbs are well-coated.

Press graham crackers into the bottom and up the sides of a nine-inch spring form pan.

Bake for around 15 minutes.

Removed from the oven and set aside to cool.

Instructions for Filling:

In a large bowl, beat cream cheese and sugar at medium speed with an electric mixer.

Add eggs, one at a time, thoroughly incorporating each one before adding the next.

Stir in lemon juice, lemon zest, and vanilla and combine thoroughly.

Add the filling to the crust and bake in the preheated oven for 50-55 minutes. 

Remove from the oven an allow to cool for 30 minutes at room temp.  Transfer to the fridge to cool for at least 4 hours. Removed the sides of the spring form pan and spread on the lemon curd topping before slicing and  serving.

Coconut Lime Bars

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At my house, it’s definitely not close to being spring.  I absolutely love the intermountain west, but this has been a LOOOONG winter.  There is NO sign of green grass here.  Seriously, we are still completely covered in snow!!!  I start to crave warmer days and “summer food”.  So until the snow is gone, these Coconut Lime bars are helping fill my need for warmth. Travel through food when necessary, I say!   You can eat these bars as soon as they are done, but I highly recommend letting them chill several hours before devouring!  ~Kathy

Ingredients for Bars:

  • 1 stick butter, softened (8 oz)
  • 1 1/3 c. light brown sugar, packed
  • 2 eggs
  • ½ tsp. vanilla
  • 1/2 tsp. lime zest
  • 2 1/8 c. flour
  • 1 ½ tsp. baking powder
  • ¼ tsp. salt
  • 3/4 c. coconut toasted
  • 3 oz. white baking chocolate, finely chopped

Ingredients for Frosting:

  • 1 pkg. cream cheese, softened (8 oz)
  • ¾ c. powdered sugar
  • 2 tsp. fresh squeezed lime juice
  • 1 tsp. lime zest
  • 4 oz. white baking chocolate, melted and slightly cooled
  • ½ c. toasted coconut

Preheat oven to 350°.   Lightly grease a 9×13 baking dish.  

Start by making sure butter is extremely soft, just shy of melting.  Mix together softened butter and brown sugar in a large bowl.  Add in eggs, one at a time. Stir in vanilla and lime zest.  

In a small bowl, combine flour, baking powder, salt.   Add to butter mixture and mix, just until combined.  Gently fold in coconut and white chocolate.

Spread the batter into prepared pan.  Bake for 19-23 minutes, until a toothpick inserted in the center comes out clean.

For the frosting, beat the softened cream cheese with an electric mixer until smooth.  Add in powdered sugar and lime juice.  Mix in zest and cooled melted white chocolate, combine well.   Spread over cooled bars and top with toasted coconut.   Chill 4 hours or overnight before serving.

Orange Cranberry White Chocolate Bars

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Each year, I search and search for a recipe to send out with my Christmas cards. I found a similar recipe to this, tweaked it just a bit, and perfection was born. These have a ton of great flavor…they are a little sweet and a whole lot of delicious! You can use light or regular cream cheese for the frosting, add a little more or a little less orange zest, depending on your taste. Completely customizable to your tastes.  Plus, they turn out really pretty. Great for a holiday cookie exchange, gifts to neighbors, or to devour yourself! They are ah-maz-ing!! ~Kathy

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Blondie:

  • 1 stick (8 Tablespoons) butter
  • 1 1/3 c. packed light brown sugar
  • 2 large eggs
  • ½ tsp. vanilla extract
  • 1 tsp. freshly grated orange zest
  • 2 1/8 c. flour
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/8 tsp. ground cinnamon
  • 1/2 c. dried cranberries, coarsely chopped (this helps distribute them more evenly throughout
  • the batter)
  • 4 ounces white baking chocolate, coarsely chopped or 1/2 ­ 2/3 cup white chocolate chips

Frosting / Topping:

  • 1 package (8 oz.) cream cheese, softened (regular or light)
  • 3/4 c. powdered sugar
  • Pinch salt
  • 1/2 tsp. vanilla extract
  • 2 tsp. freshly grated orange zest
  • 4 oz. white baking chocolate, melted
  • 1/2 c. dried cranberries, coarsely chopped

Instructions: 

  1. Preheat the oven to 350˚F and lightly grease a 9×13 ­inch pan with cooking spray.
  2. In a microwave­-safe bowl, melt the butter.
  3. Stir in the brown sugar until well­-combined.
  4. Whisk in the eggs, vanilla extract and orange zest.
  5. Stir in the flour, baking powder, salt and cinnamon until well combined; then fold in the cranberries and white chocolate.
  6. Spread the batter evenly in the prepared pan.
  7. Bake for 18­-20 minutes, until a toothpick inserted in the center comes out clean or with moist (not gooey) crumbs. Do NOT over bake!!!
  8. Let the bars cool completely in the pan.
  9. For the frosting, using an electric mixer (handheld or stand mixer), beat the softened cream cheese, powdered sugar and salt together until light and fluffy (about 2­-3 minutes).
  10. Mix in the vanilla.
  11. Add about half of the melted chocolate and mix until creamy.
  12. Spread the frosting onto the cooled bars.
  13. Sprinkle with cranberries and orange zest and drizzle the remaining white chocolate over the top. Refrigerate until the chocolate is set.
  14. Serve chilled or at room temperature.