Category: Desserts

Pumpkin Cream Cheese Muffins

These Pumpkin Cream Cheese Muffins will knock ya’ sideways! Tender little morsels of pumpkin, cream cheese, and a streusel topping.

 

I can’t remember when I’ve made a better batch of muffins than these!

Very moist. Not crumbly. Even on day two! Very tasty!

Toasting the nuts really enhances the flavor.

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Pumpkin Cream Cheese Muffins
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Pumpkin Cream Cheese Muffins
Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
 

These Pumpkin Cream Cheese Muffins are great as a dessert or snack.

Course: Dessert
Cuisine: American
Keyword: Pumpkin Cream Cheese Muffins
Servings: 4
Calories: 325 kcal
Ingredients
  • 1 8 ounce package cream cheese
  • 1 egg
  • 1 teaspoon vanilla
  • 3 tablespoons brown sugar
  • 4 1/2 tablespoons flour
  • 5 tablespoons white sugar
  • 3/4 teaspoon cinnamon
  • 3 tablespoons butter
  • 3 tablespoons chopped pecans toasted these briefly first on a cookie sheet in the oven at 350 degrees, for about 10 minutes.
  • 2 1/2 cups flour
  • 2 cups white sugar
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 1/3 cups canned pumpkin
  • 1/3 cup olive oil
  • 2 teaspoons vanilla extract
Instructions
  1. Preheat oven to 375 degrees. Grease and flour 18 muffin cups.
  2. Filling: Beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth. Set aside.
  3. Streusel Topping: Mix flour, sugar, cinnamon, and pecans. Add butter and cut it in with a fork until crumbly. Set aside.
  4. Muffin Batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon, and salt.
  5. Make a well in the center of the flour mixture and gradually incorporate eggs, pumpkin, olive oil and vanilla. Beat together until smooth.
  6. Fill cups with pumpkin mixture until they're about 1/2 full. Carefully add one tbsp of the cream cheese mixture right in the middle of the batter.
  7. If you're using paper cups, try to keep cream cheese from touching the paper.
  8. Sprinkle on the streusel topping.
  9. Bake at 375 degrees for 20 to 25 minutes.

 

Enjoy!

Up Next: 

Provolone Garlic Bread

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Recipe based on one by spatchcock
Photo by Diana Johnson

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Girl Scout Thin Mints Copycat Recipe

Double dog dare any Girl Scout Thin Mints fan to do a side-by-side taste test. We just did and move over girl scouts–no comparison…these are the best!

 

These were really fun to make and so easy!! They are a little time consuming, but worth the effort. Especially if you like thin mints as much as I do!

People didn’t believe that I had made them, and they weren’t store-bought.

They are fabulous and they taste great frozen too.

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Girl Scout Thin Mints
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Girl Scout Thin Mints Copycat Recipe
Prep Time
30 mins
Cook Time
12 mins
Cooling
2 hrs
Total Time
2 hrs 42 mins
 

If anything this Girl Scout Then Mints Copycat Recipe is better that the Girl Scout version.

Course: Dessert
Cuisine: American
Keyword: Girl Scout Thin Mints
Servings: 6
Calories: 325 kcal
Ingredients
Chocolate Cookie Wafers
  • 1

    18 1/4 oz

    package fudge cake mix
  • 3 tablespoons shortening melted
  • 1/2 cup cake flour measured then sifted
  • 1 egg
  • 3 tablespoons water
  • nonstick cooking spray
Coating
  • 3

    12 oz bags

    semi-sweet chocolate chips
  • 3/4 teaspoon peppermint extract
  • 6 tablespoons shortening
Instructions
  1. Combine the cookie ingredients in a large bowl, adding the water a little bit at a time until the dough forms. Cover and chill for 2 hours.
  2. Preheat oven to 350 degrees.
  3. On a lightly floured surface, roll out a portion of the dough to just under 1/16 of an inch thick.
  4. To cut, use a lid from a spice container with a 1 1/2-inch diameter.
  5. Arrange the cut dough rounds on a cookie sheet that is sprayed with a light coating on non-stick spray.
  6. Bake for 10 minutes.
  7. Remove the wafers from the oven and cool completely.
  8. Combine chocolate chips with peppermint extract and shortening in a large microwave-safe glass or ceramic bowl.
  9. Heat on 50 percent power for 2 minutes, stir gently, then heat for an addition minute.
  10. Stir once again, and if chocolate is not a smooth consistency, continue to zap in microwave in 30-second intervals until smooth.
  11. Use a fork to dip each wafer in the chocolate, tap the fork on the edge of the bowl so that the excess chocolate runs off, and then place the cookies side-by-side on a wax paper-lined baking sheet.
  12. Refrigerate until firm.

 

Enjoy these Girl Scout Thin Mints!

Up Next: 

Coconut Custard Pie

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Recipe based on one by spatchcock
Photo by Dine & Dish

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Copycat Wendy’s Frosty

Tastes just like a Wendy’s Frosty to me! It’s easy, fun to make, and makes a lot. I love that it uses only three easy-to-come-by ingredients.

The flavor and texture is right on the mark for Wendy’s Frosty! If I’m guessing right you’ll just love this recipe and will be having often!

Perfect!

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Wendy’s Frosty

Ingredients

16 ounces Cool Whip
1 (14 ounce) can sweetened condensed milk
1 gallon chocolate milk

Directions

Pour condensed milk and Cool Whip in an ice cream freezer.

Fill to”fill line” with chocolate milk.

Stir all ingredients, then turn on machine and let it freeze!

Enjoy!

Skillet Baked Chocolate Chip Cookies

Gracious sakes alive! I am still grinning after having a slice of this delicious cookie with Vanilla ice cream. To me it’s the ultimate! This cookie comes out soft and is great cut like a pie and served with ice…

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Recipe based on one by Becky Austin
Photo by Dine & Dish

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Skillet Baked Chocolate Chip Cookies

Gracious sakes alive! Who would believe Skillet Baked Chocolate Chip Cookies? I am still grinning after having a slice of this delicious cookie.

 

To me, it’s the ultimate. Especially with vanilla ice cream!

This cookie comes out soft and is great cut like a pie and served with ice cream ( or not ). Make sure you use an ovenproof skillet, I use cast iron.

Easy to make, fun to eat! Doesn’t get any better than this folks!

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Skillet Baked Chocolate Chip Cookies
Print
Skillet Baked Chocolate Chip Cookies
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

Skillet baked and delicious. The kiddies will love this!

Course: Dessert
Cuisine: American
Keyword: Skillet Baked Chocolate Chip Cookies
Servings: 6
Calories: 365 kcal
Ingredients
  • 3/4 cup butter
  • 1/2 cup sugar
  • 3/4 cup light brown sugar
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 1/2 cups chocolate chips
  • 3/4 cup nuts optional
Instructions

  1. Cream butter and both sugars.

  2. Sift together the flour, baking soda, and salt. Set aside.

  3. Add the egg and vanilla to the butter mixture.

  4. Add the flour mixture a little at a time.

  5. Stir the chips and nuts in by hand.

  6. Press into a 10-inch skillet and bake at 350 degrees for 25 minutes.

 

Enjoy!

Up Next: 

Black Magic Cake – Go-To Chocolate Cake

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Recipe based on one by Chef Jean
Photo by gailanng

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Canadian Brown Sugar Pie – A Real Crowd Pleaser

Canadian Brown Sugar Pie, in French, it is “Tarte au Sucre Brun.” Delicious!! This is a basic pie from Quebec, Canada.

This recipe is so easy and stress-free it will have your friends and family wondering how you did it!

Not only incredibly easy to whip together but also be a real crowd-pleaser!

It goes really well with whipped cream or ice cream.

I am in love with this recipe and so is my family! There will always be brown sugar in our house!

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Canadian Brown Sugar Pie
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Canadian Brown Sugar Pie
Prep Time
25 mins
Cook Time
30 mins
Total Time
55 mins
 

This Canadian Brown Sugar Pie is also known as "Tarte au Sucre Brun." Delicious!! This is a basic pie from Quebec, Canada.

Course: Dessert
Cuisine: Canadian
Keyword: Canadian Brown Sugar Pie
Servings: 6
Calories: 425 kcal
Ingredients
  • 6 tablespoons all-purpose flour
  • 2 cups packed brown sugar
  • 1 1/2 cups evaporated milk
  • 4 tablespoons butter
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a saucepan, combine flour and sugar. Stir in milk, butter, salt and vanilla. Cook, stirring constantly, until mixture comes to a boil.
  3. Pour into an unbaked pie shell.
  4. Bake at 400 degrees F (200 degrees C) for 5 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking for 25 minutes.

Enjoy Canadian Brown Sugar Pie!

Up Next: 

Coconut Custard Pie

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Recipe based on one by Punky Julster
Photo by Rita~

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Coconut Custard Pie

This Coconut Custard Pie is a family recipe I’ve made for years for dozens of people. The coconut floats to the top and crisps, while the pie makes its own very good crust. It could not be any easier!

Coconut Custard Pie

Color, texture, and taste are all winners! Fantastic pie! The custard is perfect and the coconut goes perfectly with it.

Serve while warm, it will fall apart if cut hot.

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Print
Coconut Custard Pie
Ingredients
  • 2 cups milk
  • 1/3 cup melted butter
  • 3/4 cup sugar
  • 1 cup flaked/shredded sweet coconut
  • 3 eggs
  • 1/2 cup flour
  • 1 dash salt
  • 2 teaspoons vanilla
Instructions
  1. Melt butter then add all ingredients into mixing bowl. Mix well.
  2. Pour into greased 10" pie plate.
  3. Bake 40 minutes at 350F degrees.
Recipe Notes

Pie makes its own crust!

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Up Next:

Crunchie Bars

Recipe based on one by Melany *
Photo by eatrealfood

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Moist and Delicious Banana Bread With A Twist

This Moist and Delicious Banana Bread With A Twist is simple, but it’s the twist that ensures that it’s one of the best banana breads ever!

 

This easy-to-make banana bread is moist and delicious — because the batter is enriched with (believe it or not) the addition of Coca-Cola.

Slow baking and the cola is the secret to this amazingly delicious banana bread.

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Moist and Delicious Banana Bread With A Twist
Print
Coca-Cola Banana Bread
Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 40 mins
 

This is really a delicious twist on banana bread!

Course: Bread
Cuisine: American
Keyword: Coca Cola Banana Bread
Servings: 6
Calories: 395 kcal
Ingredients
  • 2 cups ripe bananas
  • 2 1/2 cups dark brown sugar packed
  • 1/2 cup oil or unsalted butter melted
  • 4 eggs
  • 2 teaspoons vanilla
  • 1 -2 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 2 teaspoons baking powder
  • 3/8 teaspoon salt
  • 3 1/4 cups flour
  • 1 cup Coca-Cola
  • 1 cup mini chocolate chips optional
  • 1 cup chopped walnuts optional
Instructions
  1. Set oven to 300 degrees.
  2. Grease two 9 x 5-in loaf pans, or mini loaf pans.
  3. Puree the bananas; set aside.
  4. Mix together the sugars, oil, eggs and vanilla.
  5. Sift all dry ingredients (except the chocolate chips and nuts).
  6. Mix together, the dry ingredients with the sugar/oil mixture, adding the banana puree and the 1 cup cola.
  7. Add the chips and the nuts, if using.
  8. Spoon batter into prepared pans.
  9. Set pans on a baking sheet.
  10. Bake for 1 hour and 20 mins, or until cakes test done.

 

Enjoy!

Up Next:

Outback Steakhouse Bushman Bread

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Recipe based on one by Kittencal
Photo by Lavender Lynn

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Crunchie Bars – Quick, Easy, and Inexpensive

These Crunchie Bars are SO easy to make. My mother used to make them every year. People will never guess what is in them. A hit at any party!

 

Everybody is always thrilled to pieces when I bring them to a gathering. ( I like it a lot too). They are also extremely easy, quick, and inexpensive.

The ingredients are things I always have on hand!!!

Always a favorite around the holidays.

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Crunchie Bars
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Crunchie Bars
Prep Time
15 mins
Cook Time
10 mins
Waiting Time
5 mins
Total Time
30 mins
 

Delicious and so easy to make. Ready in 30 minutes.

Course: Appetizer
Cuisine: American
Keyword: Crunchie Bars
Servings: 6
Calories: 295 kcal
Ingredients
  • 35 premium plus saltine crackers
  • 1/2 cup butter
  • 1/2 cup firmly packed light brown sugar
  • 8 semi-sweet chocolate baking squares chopped
  • 1 cup walnuts chopped
Instructions
  1. Preheat oven to 400°F Place crackers in a single layer on a foil-lined 15x10x1-inch baking pan.
  2. Heat butter and sugar in a saucepan on medium-high heat until butter is melted and the mixture is well blended. Bring to boil; boil 3 minutes without stirring.
  3. Spread over crackers.
  4. Bake 7 minutes.  Immediately sprinkle with chopped chocolate; let stand 5 minutes Spread melted chocolate over top. Sprinkle with walnuts.
  5. Cool. Cut or break into pieces.

 

Enjoy!

Up Next: 

Stuffed Crust Pizza Snacks – Wonderful

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Recipe based on one by LynnL
Photo by Diana Johnson

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Pecan Pie Bread Pudding – Not Moms Recipe

My mom never made Pecan Pie Bread Pudding. She made bread pudding and she made pecan pie. But she never made this variation of the two!

 

It comes out semi-firm, firm enough to cut into squares when cooled but not dry and really solid. The pecans are a great flavor addition and I like the contrast in texture that they add as well.

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Pecan Pie Bread Pudding
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Pecan Pie Bread Pudding
Prep Time
20 mins
Cook Time
40 mins
Resting
30 mins
Total Time
1 hr 30 mins
 

Pecan Pie Bread Pudding is a delicious combination of pecan pie and bread pudding.

Course: Dessert
Cuisine: American
Keyword: Pecan Pie Bread Pudding
Servings: 6
Calories: 415 kcal
Ingredients
  • 2 cups half-and-half
  • 1 1/2 cups brown sugar divided
  • 3 eggs
  • 1 teaspoon vanilla
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 cup pecans chopped
  • 4 cups bread cubes any kind of firm bread
  • 4 tablespoons butter
Instructions
  1. Grease an 8" x 8" baking pan with 1 tablespoon of butter.

  2. In a large mixing bowl, beat the eggs and add the half and half, and 1 cup of the brown sugar. Stir in the salt and nutmeg. Add the bread cubes and 1/2 cup of the pecans, and allow to sit for 20-30 minutes until the bread is completely soaked with the custard.

  3. Pour into the baking pan, sprinkle with the remaining pecans and brown sugar. Dot the top with 3 tablespoons butter broken into small pieces.
  4. Bake in a pre-heated 350 F oven for 30-40 minutes, or until set and golden brown on top.

 

This is great served warm with ice cream or a custard sauce. I like it cold for breakfast too!

Enjoy!

Up Next:

Bisquick Coffee Cake With Sour Cream

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Recipe based on one by AlaskaPam
Photo by Chef Jean

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Impossible Cherry Pie – So Easy To Make

Of all the impossible pies I’ve made I think this Impossible Cherry Pie is my favorite! This one is sooo easy to make and I’ll be making it repeatedly in the future!

The cherries sink, but the batter rises to the top and bakes, which is how impossible pies are supposed to be!

If you have trouble making a pie crust that is edible you’ll love this. It’s sooo very good and easy to make. Really liked the pie being topped with the streusel instead of a pie crust.

Great with whipped cream or ice cream.

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Impossible Cherry Pie
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Impossible Cherry Pie
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 

If you hate making pie crusts then impossible pies are for you!

Course: Dessert
Cuisine: American
Keyword: Impossible Cherry Pie
Servings: 6
Calories: 395 kcal
Ingredients
  • 1 cup milk
  • 2 tablespoons margarine or 2 tablespoons butter softened
  • 1/4 teaspoon almond extract
  • 2 eggs
  • 1/2 cup Bisquick baking mix
  • 1/4 cup sugar
  • 1 21 oz can cherry pie filling
Streusel
  • 2 tablespoons firm butter
  • 1/2 cup Bisquick baking mix
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
Instructions
  1. Preheat oven to 400 degrees Fahrenheit. Grease a 10-inch pie plate.
  2. Beat all ingredients, except pie filling and streusel, until smooth - 15 seconds in blender on high or 1 minute with hand beater. Pour into pie plate. Spoon pie filling evenly over top. Bake for 25 minutes.
  3. Meanwhile, make streusel: Cut 2 Tablespoons firm margarine or butter into 1/2 cup Bisquick baking mix, 1/2 cup packed brown sugar and 1/2 teaspoons ground cinnamon until crumbly.
  4. Top pie with streusel.
  5. Bake about 10 minutes longer until streusel is brown; cool.

Enjoy This Impossible Cherry Pie!

Up Next: 

Cinnamon Monkey Bread

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Recipe based on one by Chris from Kansas
Photo by LUv 2 BaKE

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