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Dark Chocolate Coconut Cookies

20 Dec

Came up with these a few weeks ago… they are SO delicious! And just throw in Holiday M&M’s to make them festive or even to give out as Christmas gifts. I always LOVE homemade goodies!!


1 box Duncan Hines Dark Chocolate Brownie Mix

3/4 cup M&M pieces

4 Tbsp Water

3 Tbsp Veggie Oil

1 1/2 Cups Coconut

1 Egg

Start Preparing

  1. Preheat oven to 350 degrees.
  2. Line a cookie sheet with parchment paper.
  3. Mix brownie mix, water, veggie oil and egg until combined well. Stir in coconut and M&M’s.
  4. Drop by teaspoon fulls onto cookie sheet and bake for 8 minutes. DO NOT OVERBAKE!

Makes 2 Dozen Wonderful Cookies!

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Apple Crescents

11 Sep

I wanted to make something using apples and crescent rolls so these were my creation. They are very yummy served warm with Breyer’s vanilla bean ice cream and topped with warm caramel… or skip the ice cream and dip in caramel!


3 Apples, chopped small

1 pkg Crescent rolls

1/4 c. Sugar

1/8 c. Honey

1/4 tsp Cinnamon

1 Tbsp Butter, melted

Start Preparing

  1. Preheat oven to 375 degrees.
  2. Mix together apples, sugar, cinnamon and honey until evenly coated.
  3. Take one unrolled crescent in your hands and put a heaping tablespoon of apple mixture inside; Roll up and place onto greased baking dish; Repeat until all 8 crescents are used.
  4. Brush butter on top and sprinkle with cinnamon, if desired.
  5. Bake for 12 minutes.

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Balloon Buns

25 Aug

I found this recipe on… my favorite recipe site and HAD to try them. They look way better on the allrecipes site but they tasted delicious. Even though mine looked funny, I will still keep these on the list for “easy things to make with the kiddos”.


3 Tbsp Sugar

1 tsp Cinnamon

1 10-count Pillsbury Buttermilk Biscuits

10 Large Marshmellows

1/4 cup Butter, melted

Start Preparing

  1. Preheat oven to 350 degrees.
  2. Mix together sugar and cinnamon until well combined.
  3. Flatten biscuits. Roll 1 marshmellow at a time in butter and then the cinnamon-sugar mixture; Place on the flattened biscuit and bring sides of biscuit up to cover marshmellow. Place in muffin tin, seam side down. Repeat until biscuits are gone.
  4. Brush remaining butter ontop of each biscuit and then sprinkle with remaining cinnamon-sugar.
  5. Bake for 15-20 minutes; or until tops are golden brown.

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(I did read that if you use larger biscuits than they may not explode, like mine did. Whichever though, they taste delicious and even though they look funny… they are different… and different is good!)

Peach Dessert

20 Aug

I decided to make-up a new dessert recipe tonight. I needed to use the 4 remaining peaches I had and remembered that I had vanilla cupcakes that I had put in my freezer from my daughter’s birthday party. The cupcakes were not iced of course, just some that I had baked a few minutes too long. The middle and tops of the cupcakes were still in good condition, however, the bottoms got a little too brown to my liking so I just threw them into a zip-loc bag and stashed them in the freezer for my next “experiment”. So… the recipe below is a creative combination of a few too many peaches and some leftover cupcakes.

I had about 24 cupcakes (that I of course, thawed) which would be equal to 1-13×9 sheet cake in this recipe.


1 13×9 vanilla sheet cake, boxed

8-oz package Cream Cheese, softened

3 Tbsp Sugar

4 peaches, peeled, cored and sliced very thinly

1 Tbsp Brown Sugar

1/2 tsp Lemon Juice

1/2 tsp Vanilla Extract

1 Tbsp Cornstarch

3 Tbsp cold water

Start Preparing

  1. Preheat oven to 375 degrees.
  2. In a food processor, pulse cake until fine. Pour into a bowl and, using your hands, blend in cream cheese and 1 Tbsp sugar until dough-like.
  3. Drop about 1 tsp of the dough into mini-muffin tins and press until covers bottom.
  4. In a saucepan, stir together peach slices, 2 Tbsp sugar, brown sugar, lemon juice and vanilla; Bring to a boil. 
  5. In a small dish, whisk together cornstarch and water until smooth. Pour into peach mixture; Boil for 1 minute. Spoon on top of crust in tins.
  6. Bake for 12 minutes.

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And don’t forget…. NEVER throw out those barely burnt on the bottom cupcakes!!

Fresh Peach Cobbler

19 Aug

With this being peach season… what better way to eat these already delicious fruit than in a cobbler!

Yields: 6-8 servings


6 cups peaches, peeled, cored and sliced

3/4 cup + 2 Tbsp Sugar

1 tsp Lemon Juice

1/4 tsp Cinnamon

2 cups + 1/2 Tbsp Flour

2 1/2 tsp Baking Powder

Dash of Salt

1/2 Tbsp Vanilla Extract

1 Stick Butter, cubed

1 cup Milk

1 Egg

Start Preparing

  1. Preheat oven to 400 degrees.
  2. In a large bowl, combine peaches, 3/4 cup sugar, lemon juice, cinnamon and 1/2 Tbsp flour. Stir until syrup covers all of the peaches.
  3. Pour into a 13×9 baking dish. Place in preheated oven while preparing topping.
  4. In bowl, mix together 2 cups flour, 2 Tbsp sugar, baking powder, salt, and vanilla. Cut in butter. Gradually add milk and egg until mixture is well combined and doughy.
  5. Drop by rounded tablespoons onto peaches.
  6. If desired, sprinkle top with cinnoman and sugar mixture.
  7. Bake for 35 minutes.

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19 Aug

So, I originally saw this idea on She just calls them pillow cookies but with the help from my creative husband, we thought of this cool name. Brookies are very simple but pretty delicious.


1 box Brownie Mix+ ingredients needed

4 pouches Betty Crocker Chocolate Chip mix + Ingredients needed

Start Preparing

  1. Preheat oven to 350 degrees.
  2. Prepare the brownie mix as directed on the box and bake; Set aside.
  3. Prepare the cookie mix as directed but do not bake.
  4. Cut brownies into half an inch cubes.
  5. Put a dollop (about 1 Tbsp) of cookie dough batter in the palm of your hand and then press the brownie cube in the middle. Put a little bit of cookie dough on top of the brownie and form the cookie dough over the cube so that all of the brownie is covered.
  6. Bake for about 20 minutes.

(This recipe will make about 30 large cookies…. if wanting to only make a few then use 1-2 pouches of cookie mix and enjoy the remaining brownies by themselves!)

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Pear Pie

20 Jul

I have an over abundance of pears so I decided to experiment. This pie is what I came up with. It is very delicious and tastes VERY similar to apple pie.


1 graham cracker crust

4 pears, sliced into bite-sized pieces

1/2 tsp lemon juice

1/2 cup sugar

1/2 cup brown sugar

1/2 tsp cinnamon

3 Tbsp butter

1/2 tsp vanilla

1/4 cup flour

1/2 cup chopped pecans

2 eggs

Start Preparing

  1. Preheat oven to 350 degrees.
  2. In medium-sized bowl, stir pears and lemon juice together. Arrange into pie crust.
  3. In large bowl, combine both sugars, cinnamon and butter. Mix well.
  4. Add vanilla, flour, pecans and eggs to sugar mixture. Combine until mixture is well combined. Pour over pears.
  5. Bake for 1 hour. Allow to cool at least 10 minutes before serving.

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