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Rhubarb Cookies with Cream Cheese Frosting

24 Apr

I love rhubarb, nothing quite says Summer like a strawberry/rhubarb pie.  I am on diet, more of a lifestyle change, so I am trying really hard to behave when it comes to food.  I saw this recipe and I just had to steal it from my mom.  I haven’t actually made it, due to the fact that if I have stuff like this laying around, I am going to be the one who eats most of it.  I am definitely saving it for one of those occasions when you have company coming over.

Rhubarb Cookies with Cream Cheese Frosting

  • 1 cup Criscorhubarb
  • 1 1/2 cups packed brown sugar
  • 2 eggs
  • 3 cups flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/2 cups diced fresh or frozen rhubarb
  • 3/4 cup flaked coconut

In a large mixing bowl, cream Crisco and brown sugar.  Beat in eggs.  Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well.  Fold in rhubarb and coconut.  Drop by rounded tablespoons, 2 inches apart onto greased baking sheets.  Bake at 350°F for 10-14 minutes, until golden brown.  Cool for 1 minute, and remove to wire racks to cool completely.  Frost.


  • 1 (3-oz.) pkg. cream cheese, softened
  • 1 tablespoon butter, softened
  • 1 1/2 cups powdered sugar
  • 3 tsp. vanilla

For frosting, in a small mixing bowl, beat cream cheese and butter until fluffy.  Beat in powdered sugar and vanilla.  Spread over cookies.  Makes approximately 4 dozen.


Tempting Toffee Cake

23 Sep

This is a recipe I found on Pinterest.  There was not really a “real” recipe, just kind of a rough guideline.  Not even a name, so I made one up!  I made this tonight as a treat for my kids, my youngest son, who is 3, devoured it.  I have to say I had a small slice, as I am trying to be good.  I just recently became an Independent Team Beachbody Coach, and I am trying not to eat junk.  This cake is good, and I don’t like yellow cake, we will see how my will power stands up against this cake.  On Wednesday I should receive my Shakeology, which will be an extra help to ward off the cravings.  Now for the recipe.

Tempting Toffee Cake

  • 1 box yellow cake mix
  • 1 cup milk
  • 4 eggs
  • 1/2 cup melted butter
  • 1 can sweetened condensed milk
  • 1 jar caramel ice cream topping
  • 1 tub of cool whip
  • crushed toffee or butterfinger candy (I used Heath toffee bits) you can find them in the baking section, yes I am lazy.

Mix the yellow cake mix, milk, eggs and melted butter blend like you would a normal cake mix.  Pour the batter into a 13 x 9 cake pan, bake per instructions on box.  Let cake cool for 10 mins, poke holes in cake while it is still warm, pour the sweetened condensed milk and caramel over the cake.  Let cake cool completely.  Cover cake with cool-whip, sprinkle with toffee bits and serve. Voila!  Extremely moist and delicious!

Apple Cake

19 Aug



This recipe was brought in to work by one of our volunteers.  She is the sweetest lady.  I am not a big fan of anything with apples, just never have been.  This is really good, it is very moist and dense.  I made it tonight for my husband, as he tends to like apple things, like apple cobbler, apple pie, etc.   I served it with a scoop of vanilla ice cream and it was perfect.




  • 3 eggs
  • 1 c. oil
  • 2 c. sugar
  • 1 tsp. soda
  • 1 tsp. cinnamon
  • 3 c. plain flour
  • 1 tsp. salt
  • 1 tsp. vanilla
  • 3 c. peeled, chopped apples
  • 1 c. nuts

Beat eggs, add oil, then sugar and vanilla.  Sift flour, soda, salt and cinnamon.  Add to egg mixture, fold in apples and nuts.  Bake at 375° for about an hour.
I  have picky eaters, so I only put in 1/2 cup of pecan chips (you can use whatever nuts you like), and I ended up taking it out of the oven at just over 45 minutes and probably could have taken it out 5 minutes earlier.  You have to check it every so often.  I served it warm, with a scoop of vanilla ice-cream.  It is delicious.  My 3 yr. old son said, “Mommy can you thank that nice girl at work for the cake.”.   The lady that gave me this recipe is in her 70’s so I am sure she will be tickled when I relay his message.  Happy Baking!


Milano Cookie Salad

3 Aug

Image via Wikipedia

Here is a recipe that I think sounds great.  I made a few changes to a recipe my mother gave me and it really ends up being a whole new recipe.

  • 2 c. buttermilk
  • 1 (12-oz.) pkg. Cool Whip
  • 1 pkg. vanilla instant pudding
  • 2 c. fresh raspberries
  • 1 c. miniature marshmallows
  • 15 Pepperidge Farms Original Milano cookies – chopped
  • Bar of dark chocolate shaved

Beat together buttermilk, Cool Whip and pudding.  Add raspberries and marshmallows.  Two hours before serving, add chopped cookies, reserving some to sprinkle on top.  Add shaved chocolate to garnish.

Dark chocolate and raspberries, mmm-mmm good!

White Chocolate Raspberry Bread Pudding

3 Feb

Image via Wikipedia

What more could you ask for? White chocolate and raspberries added to one of the best comfort foods ever, bread pudding. I am sure this will be one of those desserts that you will unashamedly hide  in the nearest dark closet with a flash light to eat.

  • 8 ounces French bread, cut into 1-inch pieces
  • 1 c. milk (do not use low-fat or non-fat)
  • 3 c.  heavy whipping cream
  • 1/2 c. sugar
  • 18 oz. white chocolate, coarsely chopped
  • 1 c. frozen raspberries
  • 7 large egg yolks
  • 2 large eggs
  • 1 tsp. vanilla

1.  Preheat oven to 275°F. Arrange bread cubes on baking sheet. Bake until light golden and dry, about 10 minutes. Transfer baking sheet to rack; cool completely. Increase oven temperature to 350°F.

2.  Combine 3 cups whipping cream, 1 cup milk and 1/2 cup sugar in heavy large saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Remove from heat. Add 10 ounces white chocolate (about 1 3/4 cups) and stir until melted and smooth. Whisk yolks and eggs in large bowl to blend. Gradually whisk in warm chocolate mixture.

3.  Place bread cubes in 2-quart glass baking dish, along with frozen raspberries.  Add half of chocolate mixture. Press bread cubes into chocolate mixture. Let stand 15 minutes. Fold  in remaining chocolate mix. Cover dish with foil.

4.  Bake pudding 45 minutes. Uncover and bake until top is golden brown, 10 – 15 minutes. Transfer pudding to rack and cool slightly.

5. Bring remaining 1/2 cup cream to simmer in heavy medium saucepan. Remove saucepan from heat. Add remaining 8 ounces white chocolate and stir until melted and smooth.

Serve pudding warm with warm white chocolate sauce.