I was asked to make this cake for a friend’s birthday party. Her mom always made it for her and it was her absolute favorite cake ever. I must admit, it is REALLY, REALLY good! It has amazing flavor and is super moist.
- 2 1/2 c flour
- 2 c sugar
- 1/2 tsp baking powder
- 1 1/2 tsp salt
- 1 1/2 tsp baking soda
- 3/4 tsp cinnamon
- 1/2 tsp cloves
- 1/2 tsp allspice
- dash of ginger
- 1/2 c butter, softened
- 1/2 c water
- 1 1/2 c applesauce
- 2 eggs
- 1 Frosting Recipe (see below)
- Preheat oven to 350 degrees.
- Lightly grease a 9×13 pan and set aside.
- In an electric mixer, mix all ingredients EXCEPT the eggs. Beat for 2 minutes.
- Add in eggs and beat for another 2 minutes.
- Pour batter in pan and bake in oven for 35-40 minutes (it only took 35 minutes in my oven).
- Let cool before frosting.
- 1/2 c butter, softened
- 2 TBS cream cheese, softened
- 1 1/2 c powdered sugar
- 1/2 tsp vanilla
- add milk, until you’ve reached your desired consistency
For all of you pie-loving nerds out there, this holiday is just for us 🙂
Today’s date is 3.14 << see?! pi and of course the only way to celebrate pi is by eating PIE. (Any excuse to eat pie, right?)
Well here is one of my favorite pie recipes for you. It’s a little time consuming but well worth the effort!
Snickers Pie (AKA Tin Roof Chocolate Pie)
- 1 prebaked 9-inch (4-cup volume) deep-dish pie shell (or you can split everything into 2 regular pie shells)
- 2 cups (12-oz. pkg.) Semi-sweet chocolate chips, divided
- 1 tablespoon butter
- 20 vanilla caramels
- 1 1/3 cups heavy whipping cream, divided
- 1 1/2 cups lightly salted peanuts, coarsely chopped
- 1/2 cup milk
- 15 large marshmallows
- 1/4 teaspoon vanilla extract
- Topping (recipe below)
FOR CHOCOLATE LAYER:
HEAT 1/3 cup
morsels and butter in small saucepan over low heat stirring frequently, until morsels are melted. Spread melted chocolate on bottom and up sides of prebaked pie shell. Refrigerate for 15 minutes or until set.FOR CARAMEL LAYER:
caramels and 1/3 cup
whipping cream in small saucepan over medium heat, stirring frequently, until caramels are melted and mixture is smooth. Stir in nuts. Spoon over chocolate layer; cover. Refrigerate.
FOR MARSHMALLOW LAYER:
HEAT 1 1/3 cups morsels, milk and marshmallows in medium saucepan over low heat, stirring constantly, until chocolate and marshmallows are melted and mixture is smooth. Remove from heat. Stir in vanilla extract. Cool completely.
BEAT remaining whipping cream until soft peaks form; fold into cooled marshmallow mixture. Carefully spoon over caramel layer (pie will be full). Refrigerate for 3 hours or overnight.
HEAT 3 caramels, 2 tablespoons whipping cream and 1 tablespoon butter in small saucepan over low heat, stirring frequently, until smooth; cool slightly. Top each serving with topping, whipped cream and remaining morsels.
This recipe is amazing. Seriously I love the sweet of the cookie mixed with the salty of the pretzel crust. It’s perfect. Just make sure you don’t use the crumbs at the bottom of the pretzel bag. That adds way too much salt.
- 2 cups crushed pretzels
- 1/2 cup granulated sugar
- 1/2 cup butter, melted
- 1 cup butter, room temp
- 3/4 cup brown sugar
- 1/2 cup sugar
- 2 eggs
- 2 tsp vanilla
- 1 tsp baking soda
- 1 tsp salt
- 2 1/4 cups flour
- 1 cup semi sweet chocolate chips
- 6 Reese’s peanut butter cups, chopped up
- Preheat oven to 350°
- Combine crushed pretzels, 1/2 cup melted butter and 1/2 cup sugar in a bowl. Press mixture firmly into the bottom and up sides of a 10″ deep-dish pie pan. Now if you don’t have a 10″ deep dish pie pan, you can easily put these into 2 more shallow 9″ pans.
- Bake for 8 minutes. Remove from oven.
- While crust is baking make the blondie filling.
- Cream butter, 3/4 cup brown sugar and 1/2 cup sugar with your mixer.
- Add eggs and vanilla and beat until smooth.
- On low speed, add in baking soda, salt and flour.
- Stir in your chocolate chips and Reese’s.
- Press mixture on top of baked crust.
- Place pie back in oven for 30-35 minutes. Remove and cover top with aluminum foil to prevent burning the top and put back into oven for 15 – 20 minutes
The recipe I adapted said you needed to let it cool completely before serving or it will be mushy but I LOVE ooey, gooey, chocolatey cookies so I like it when it’s still warm 🙂
Need a last minute idea for your treat plate? Here are some delicious, eggless cookie dough truffles.
- 1/2 c butter, room temperature
- 1/4 c sugar
- 1/2 c packed brown sugar
- 2 TBS milk
- 1/2 tsp Vanilla
- 1 1/4 c flour
- 1/2 tsp salt
- 1/2 c mini chocolate chips
- Chocolate candy coating
- Mix all ingredients besides candy coating.
- Form into 1 in sized balls and place in fridge to chill for about 30 minutes.
- Melt chocolate candy in a small bowl (I’ve found that working with small amounts of dipping chocolate at a time is the best)
- Dip cookie balls in chocolate and place on a buttered or greased pan.
- Chill and enjoy!!!
Only 12 days until Christmas and you know what that means…bring on the Christmas cookies!! I have seen these candy cane twist cookies before and I thought they’d be fun to make with my son. Well, every recipe I found called for peppermint extract. You don’t have any of that? Ya. me neither. So I decided to make up this recipe using real candy canes instead. We had bought them for our Christmas tree last year until we realized that that was a bad idea. We have a toddler and slowly the candy canes kept disappearing! And we would find our son hiding with the evidence. We won’t be putting those on our tree ever again.
My original plan was to use red food coloring but apparently I was all out. Green is still festive, right??
Side note, you can use the twisted dough to make letters too!
Candy Cane Sugar Cookies
- 1/2 cup butter (1 stick), room temperature
- 1 cups sugar
- 2 eggs
- 1 teaspoons vanilla
- 2.5 cups flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 3 candy canes, crushed
- red or green food coloring
- white crystal sugar, optional
- Preheat oven to 375 degrees. Grease 2 cookie sheets and set aside.
- Cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla.
- Add flour, salt, baking soda and mix until just combined.
- Remove half the dough and set aside.
- To the remaining dough, add crushed candy canes and food coloring. Mix well until the color is thoroughly incorporated.
- Working with small portions at a time, roll out a long snake of the white dough and an equal amount of the colored dough.
- Lay the dough snakes side by side and then twist them together. Every 4 inches, cut the dough and form it into a candy cane shape on the cookie sheet. Repeat with remaining dough. Sprinkle the tops of the cookies with the sugar if you’d like.
- Bake cookies at 375 degrees for 5-6 minutes (I promise you don’t need longer!). Let cool on sheet for a few minutes before transferring to a cooling rack.
Makes about 2 doz candy canes
I discovered this incredible recipe one week when I was assigned to bring dessert to our family Sunday dinner. My normal choice for desserts is anything with the peanut butter/chocolate combination. Seriously who doesn’t always love that? But sometimes my husband thinks those are too rich so I found a new recipe that went against my norm.
The Best Lemon Bars EVER!
Really they were tried by about 20 people and all of them thought the same thing! These are the most wonderful lemon bars I have ever had. I hope you like them as much as we did!!!
Recipe and photo from: Pillsbury, Easy Meals, Picnics & Potlucks, August 2005
makes 36 bars
2 cups all-purpose flour
1/2 cup powdered sugar
1 cup butter, softened
1 tsp. grated lemon peel
2 cups granulated sugar
1/4 cup all-purpose flour
1 tsp. baking powder
1/4 cup fresh lemon juice
1 tsp. grated lemon peel
1 cup powdered sugar
2 to 3 tablespoons lemon juice
Note: One lemon yields about three tablespoons of juice, so buy two lemons to squeeze for this recipe.
- Heat oven to 350°F. In large bowl with electric mixer, beat base ingredients on low speed until crumbly. Press mixture evenly in bottom of ungreased 13×9-inch pan. Bake about 15 minutes or until light golden brown.
- Meanwhile, in large bowl with wire whisk, lightly beat eggs. Beat in remaining filling ingredients except lemon juice until well blended. Beat in 1/4 cup lemon juice.
- Remove partially baked base from oven. Pour filling evenly over warm base.
- Return to oven; bake 25 to 30 minutes longer or until top is light golden brown. Cool completely, about 1 hour.
- In small bowl, mix 1 cup powdered sugar and enough lemon juice for desired spreading consistency until smooth. Spread glaze over cooled bars. Cut into bars and savor every bite.
Today’s recipe: Pumpkin Snickerdoodles. My biggest complaint with most snickerdoodles is that they are dry. Solution? Add pumpkin! I love just about every baked good with pumpkin except pumpkin pie. Bleh! Anywho, the pumpkin makes it so moist and the flavor is just incredible. I ❤ these cookies!!
Total Time: 1 hour, 30 minutes
- 1 c butter, at room temperature
- 1 c granulated sugar
- 1/2 c brown sugar
- 3/4 c pumpkin puree (NOT pumpkin pie filling)
- 1 egg
- 2 tsp vanilla extract
- 3 3/4 c flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cups granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- Dash of allspice
Using an electric mixer (a stand mixer or a hand mixer!), beat together the butter and sugars on medium-high speed until light and fluffy, about 2 to 3 minutes. Stir in the pumpkin, then beat in the egg and vanilla.
In a separate medium bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Stir until it’s all mixed together. Cover and chill the dough for at least an hour.
Preheat the oven to 350 degrees. Line baking sheets with parchment paper or silicone liner or just spray nonstick cooking spray on the spots you’ll drop the dough. Mix up the sugar coating ingredients in a small bowl. Scoop balls of dough and roll into the sugar mixture. Set on cookie sheet, about 2 inches apart. Dip the bottom of a flat drinking glass into water, then into the sugar mixture and use to slightly flatten the dough balls. Recoat the bottom of the glass in the sugar-spice mixture as needed.
Bake the cookies for 11-14 minutes, or until baked through. Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough.
Source: Seeded At the Table