Cinnamon Sugar Pull-Apart Bread


1 can biscuits, cut each in 6 triangle pieces

1.5 cups white sugar

1 stick butter, melted 

3-5 tsp cinnamon

Also

Another stick of butter

1 cup brown sugar 

Mix the cinnamon and sugar together. 

Take each piece of biscuit and dip in the melted butter then toss in the cinnamon sugar mixture and place in a greased bread pan. 

Boil 1 stick of butter and about 1 cup brown sugar together until bubbly. Let cool a bit then add a tsp vanilla extract. Pour over the biscuits in the bread pan. 

Bake at 350° until biscuits are done, about 20 minutes. Let cool then turn out on a plate. 

Optional, doesn’t NEED it but if you want: For a glaze mix powdered sugar with a little milk and vanilla extract and pour over top once it cools a bit. 

Homemade Banana Pudding (Cooked Version)

Homemade banana pudding (cooked version)
2 cups white sugar

4 heaping tbs AP flour

1/2 tsp salt

3 egg yolks

4 cups milk

2 tsp vanilla extract

1 stick of butter

4 bananas

Vanilla Wafers

In a pot combine sugar, flour and salt. Mix with a whisk. Add the egg yolks, vanilla and the milk. Mix together good til u see no chunks of egg. Turn the burner on medium and simmer stirring constantly with the whisk until it’s creamy and warm. Add the stick of butter whole and let it slowly melt. Keep stirring. It will thicken and turn more yellow. It’s done when it coats the back of a wooden spoon and you can draw a line down the spoon with your finger and it stays. 

In whatever dish you prefer, line it with bananas and wafers. Cover with pudding and then add more bananas and wafer. Cover again with pudding and then top with wafers. 🙂 

Cool on the counter for a bit then cover and refrigerate! 

Cookies & Cream Fudge

Cookies and Cream Fudge
INGREDIENTS:

12 oreos, crushed into small pieces

3 cups white chocolate chips

1 can (14 oz) condensed milk

DIRECTIONS:

Line an 8 x 8 baking pan with parchment paper. In microwave bowl, combine chocolate and condensed milk. Microwave for about 30 seconds and remove and stir until chocolate is mostly melted. Microwave again for another 30 seconds and stir again. Chocolate should be completely melted and smooth. If not, microwave slightly longer. Careful not to overheat.
 Spread half of the crushed oreos across bottom of pan. Pour chocolate on top. Sprinkle remaining Oreos across surface, spreading evenly. Press down on Oreo pieces on top so that they go into the fudge and try to smoothe out top a bit. Place in fridge several hours to set. Cut with sharp knife into bite-sized squares.

Brownie Trifle

Brownie trifle 

1 box brownie mix, cooked 

1 box chocolate jello instant pudding, prepared with whole milk 

8 oz cool whip

White chocolate chips for top 

Super simple. Just make the brownies according to the box. Also make the chocolate pudding according to box. Layer each one. This is something I taught my boys so they could make their own personal desserts. You really can’t go wrong. Feel free to try different type of brownie mixes, or even make your own. Same with the pudding. Consider this just a base. 🙂 Enjoy. 

The BEST Fudgy Chocolate Mug Cake


The BEST fudgy chocolate mug cake! 

3 Tablespoons All-purpose Flour 

3 Tablespoons White Sugar 

2 Tablespoons Cocoa Powder 

1/4 teaspoon Baking Powder

A Pinch Of Salt

3 Tablespoons Whole Milk

3 Tablespoons Vegetable Oil

A Splash Of Vanilla Extract

3 Tablespoons Semi-Sweet Chocolate Chips, or any chocolate chip. I like to use white chocolate chips or peanut butter chips the best. 

Use a 12-ounce microwave-safe mug. Add the flour, sugar, cocoa powder, baking powder, and salt. Stir with a fork. Make sure you scrape the edges and bottom really good. Add the milk, vegetable oil, and vanilla and stir until smooth. Stir in the chocolate chips. 

Microwave for 90 seconds, then let the cake stand for 1 1/2 to 2 minutes before eating. Doesn’t really even need a topping but feel free to add a cool whip topping or any type of frosting you want. 🙂 

Chewy Peanut Butter Cookies

1 cup peanut butter

1 cup white sugar

1 cup packed brown sugar

1 cup butter, softened

2 eggs

1 tsp baking soda

1 tsp vanilla

2.5 cups self rising flour
Mix first 4 with hand mixer. Add eggs, one at a time, mixing in between. Then add baking soda and vanilla and mix well again. Last, add in flour and stir. (Do not use mixer)
Drop by large spoonfuls onto a lightly greased shiny metal baking sheet. 
Make on 350° for 8-12 minutes 

Watch closely so they do not overcook! They might look light colored but pull them out and let them sit on a wire cooling rack. 

Mini Cherry Cream Cheese Danish

First let me say, this recipe is the most requested recipe in our house currently. My kids and husband can’t get enough! My husband also likes this with apple pie filing. But myself and my kids think it’s perfect the way it is!! 

Enjoy!

2 roll Pillsbury Crescent Rolls

Filing

8 ounces soft cream cheese

2/3 cup sugar

splash vanilla

Cherry pie filling or any pie filling, even the caramel apple is amazing!
Glaze

2/3 cup powdered sugar

4 tsp. milk

Open container of rolls and do no unroll them. Use a sharp, serrated knife to cut through them like slice & bake cookies. Make 9 or 10 slices. Do this for each roll you use. 
Lay each slice on a non stick cookie sheet.

Use a measuring cup (I use a shot glass bottom, or my fingers) to flatten each roll out in the middle and build a small wall around the edge.

Use a drop of flour to prevent sticking and press with your fingertips if needed

Filling

Electric mixer, cream the cream cheese, sugar and vanilla until smooth.

Dollop a small amount into each crescent roll

Add a teaspoonful of cherries or any pie filling

Bake at 350 for 10-15 minutes.

Let cool and add a drizzle of glaze.

Glaze

Combine milk and powdered sugar and drizzle over slightly warm but cooled Danish. 

Quick & Easy Peach Cobbler

Quick Peach Cobbler 

29 oz canned peaches in heavy syrup

1 cup self rising flour

1 cup sugar 

1 cup milk

1 stick of butter

Seasonings such as allspice, cinnamon or my favorite is the pumpkin pie spice because it has all the best spices already together. 

Heat oven to 350° 
Place stick of butter in a 8×11 pan and place in oven to melt. While that is melting, mix together the flour, sugar and milk with a whisk until mixed well. Open can of peaches. When the butter is melted, pull pan out of oven and pour the flour batter directing on top of the butter. Then add the can of peaches directly on top of the batter. Do not mix. Sprinkle with your seasonings and then bake for 45 mins – 1 hour. Mine was good at about 50 minutes. Serve warm. 

This recipe is so wonderful, fast and easy!

A special thanks to a lovely friend for helping me perfect this! 

The BEST Chocolate Cake & Frosting!


The BEST Chocolate Cake & Frosting

1 3/4 cups all-purpose flour

2 teaspoons pure vanilla extract

2 large eggs, at room temperature

1/2 cup vegetable oil

1 cup buttermilk

1 teaspoon salt

1 teaspoon baking powder

2 teaspoons baking soda

3/4 cup unsweetened cocoa powder

2 cups white sugar

1 cup freshly brewed hot coffee (I use decaf)

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.

In another bowl, combine the buttermilk, oil, eggs, and vanilla.

With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans (2-4 of the 8 inch round cake pans) and bake for 25 to 40 minutes (depending on how many layers u prefer) at 350, until a toothpick comes out clean.

Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Here is the frosting:

(WAIT: This frosting makes a TON of frosting. I usually make this batch in order to decorate a two-four tier cake so u might want to cut this recipe in half!) 

2 cups unsalted butter (4 sticks) at room temp.

7 1/2 cups powdered sugar (or one 2lb bag)

1 cup good quality cocoa powder

1 teaspoon table salt

1 tablespoon vanilla extract

1/2 cup whole milk or heavy cream
Place room temperature butter and vanilla into a stand mixer and beat at medium-high for about three minutes. You want it to appear lighter and fluffier.

While butter is in mixer add powdered sugar, cocoa, and salt to a bowl and mix with a whisk. (Sift if u can)

With mixer off, add in one cup of the powdered sugar and cocoa mixture. Turn mixer on to low and then slowly add in remaining powdered sugar mixture, one cup at a time.

With mixer still on low, add in milk. Turn mixer to medium high and blend for at least two minutes.

Frosting will appear very light, but it will darken as it sets. So yum!!