{Fresh Peach Pie}

I love peach season! I have been buying and eating a lot of fresh peaches lately and made this peach pie, its really yummy. I love the flavor the almond extract gives the peaches.

3 Tbsp. Flour
⅓ cups Sugar
½ tsp. cinnamon
3-4 cups sliced peaches
½ tsp. almond extract

Combine the dry ingredients, then stir in peaches and almond extract. Pour into prepared pie crust. Bake at 375 degrees until crust turns golden brown (about 35-40 minutes).

{Marshmallow Caramel Popcorn}

Warning: Very gooey and delicious, HIGHLY addictive treat :)

1 Package of large marshmallows

2 cups brown sugar

1/4 cup light corn syrup

1 cups butter

1 tsp vanilla extract

2 packages microwave popcorn, popped

In a large pan cook and stir together marshmallows, brown sugar, corn sytup, butter, and vanilla together on medium low heat until completely melted. 5-7 minutes.

Put popped popcorn in a large bowl and pour the marshmallow mixture over the popcorn stirring gently until combined. 

Recipe Source: All Recipes

{Marshmallow Brownies with Frosting}

My Mother in Law makes these and they are so wonderful. Love them.

1 box of brownie mix (prepared to package directions)
1 bag mini marshmallows

For the Frosting: 

1 cube butter, melted
1/4 cup cocoa
t Tbs vanilla
1/2 bag powdered sugar
about 1/4 cup evaporated milk (add until it comes to the right consistency)

Bake brownies according to the directions on the box. Once the brownies are done. Turn on the broiler on the oven. Place the marshmallows on top of brownies and melt them under the broiler (this only takes seconds, so watch carefully)
Make the frosting by adding all of the ingredients in a bowl and mixing until smooth. Once brownies have cooled a bit, frost.

{Mini Cheesecakes}

These are the best and easiest little cheesecakes to make. They are perfect for get togethers. You can also make a bunch and freeze them and bring them out when you have a craving for little cheesecakes :)

1 (12oz) package vanilla wafers
1 (8oz) packages cream cheese
3/4 cup white sugar
2 eggs
1 tsp vanilla extract
1 can pie filling of your choice or fresh fruit

Preheat oven to 350 degrees. Line a miniature muffin tin with mini paper liners
Crush the wafers, and place 1/2 tsp of the crushed wafers into each paper cup.
In a mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy. Fill each mini muffin liner with this mixture. almost to the top.
Bake for 15 minutes. Cool, and top each one with your choice of topping


Recipe Source: All Recipes 

{Cadbury Egg Blondies}

Easter candy is my favorite. I buy these eggs as much as I can while they are on the self. I was really excited to discover this recipe. It was just what I needed to mix things up a bit. Make these please, I know you will love them.

2 cups flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 Tbs Vanilla
1 egg
1 egg yolk
2 cups milk chocolate cadbury eggs

In a medium size bowl sift together flour, baking soda and salt. Melt butter in microwave, once melted add to the bowl of your mixer. Cream together with the sugars. Add in the vanilla and eggs, mix until creamy. Slowly add in the flour mixture until it is all incorporated. Fold in Cadbury eggs.
Spread batter into a greased 8x8 or 9x9 baking dish. Bake at 325 degrees for about 40 minutes or until a toothpick inserted in the middle comes clean. Let the bars cool for about 30 minutes before cutting.


Recipe Source: Chef in Training

{Almond Sheet Cake}

This amazingly wonderful recipe comes from my cute friend Kristin from Kristin in Her Kitchen. Please check out her blog, you will love it! This cake never disappoints. I only make it for a crowd, otherwise I would eat the whole thing on my own.

2 cups flour
2 cups sugar
1 tsp salt
1 tsp baking powder

1 cup butter
1 cup water
1/2 cup sour cream
2 eggs, lightly beaten
1 tsp almond extract
sliced almonds, for sprinkling on top

Preheat oven to 350.  Grease and flour a 15 x 11 jelly roll pan.
In a large bowl, whisk together dry ingredients and set aside.
In a small saucepan, combine butter and water--bring to a boil, stirring occasionally.  Add to flour mixture and stir to combine.
Stir in sour cream, beaten eggs, and almond extract.
Pour into prepared pan and bake 22-25 minutes, or until a toothpick comes out clean.
Spread warm (not hot) cake with butter frosting (recipe below).  Sprinkle with sliced almonds.  Cut into squares and serve.

*Notes:  I don't make the frosting until I'm ready to frost the cake (it will start to harden if it sits).  I also sprinkle the almonds on top while the frosting is still warm so they'll stay in place.


Butter Frosting
1/2 cup butter
1/4 cup milk (the higher the fat content, the richer it will taste)
1/2 tsp almond extract
3 cups powdered sugar

In medium saucepan, combine butter and milk.  Bring to a soft boil over medium heat, stirring occasionally, and remove from heat as soon as it boils.  Whisk in almond extract, then gradually whisk in powdered sugar until smooth.  Frost warm almond cake.

*To Freeze:  Wrap cooled, un-frosted cake (still in the pan) in two layers of plastic wrap, then a layer of foil.  Will keep for up to 3 months!  Allow to thaw and frost before serving.

Recipe Source: Kristin in Her Kitchen

{Chex Scotcheroos}

If you like peanut buttery desserts, you will love this. These are very gooey and yummy and easy to make. A fun spin on regular Scotcheroos.

6 cups Rice or Corn Chex 
1 cup light corn syrup
1 cup sugar
1 1/2 cup peanut butter
2 cups semi-sweet chocolate chips
2 cups butterscotch chips
1/2 cup peanut butter
1 teaspoon vanilla 

Grease a large round bowl and pour the cereal in. Set aside. Grease a 9x13 inch pan. Set aside.
In a pan on the stove, combine the corn syrup and sugar. Stir over medium high heat until it comes to a boil. Immediately remove from heat and stir in 1 cup of peanut butter. Immediately pour this mixture over the cereal and fold in. Pour into the 9x13 pan.
In a microwaveable 4 cup measuring cup (or other microwave save dish) combine the butterscotch chips, chocolate chips, 1/2 cup of peanut butter, and vanilla. Microwave for 30 seconds at a time, stirring very well after each interval, until it is completely melted and smooth. It should take about 1 minute and 30 seconds. Pour over the bars. Allow to cool completely at room temperature before cutting.

Adapted from: Pinterest 

{The Best Jello Ever}

This is not your average jello recipe. It is so amazing and creamy. It will be gone very quickly, trust me. Perfect to bring to a pot luck.

1 Large box of cook and serve lemon pudding
1 large box of flavored Jello (strawberry or Raspberry)
1 cup heavy cream
1 tsp vanilla extract
3 Tbs sugar

In a sauce pan cook the pudding according to package directions. Let it sit while you prepare the jello according to package directions. In a 9x13 dish I mix the jello and hot water until the powder completely desolves, then add the pudding and whisk in the pudding and pour in the cold water and mix in. Let set in the fridge. Top with whipping cream

For the topping:
Beat the heavy cream, vanilla and sugar until thick. Spread evenly over the jello

{Scotcheroos}

These amazing and easy treats are a family favorite. They are perfect for family parties and get togethers. These babies are very addictive so watch out :)

1 cup granulated sugar
1 cup light corn syrup
1 cup peanut butter
6 cups Rice Krispy cereal
1 cup chocolate chips
1 cup butterscotch chips

 Grease a 13×9-inch pan; set aside. Place sugar and corn syrup into a large saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter until melted and combined. Add the cereal; stir well until well coated. Press the mixture into the prepared pan.

 Melt the chocolate and butterscotch chips together either over a double boiler or in the microwave at 50% power in 30-second increments. Spread evenly over cereal mixture. Let sit until firm.

{Banana Bars}

We usually don't have left over bananas at our house but when we do I have to use them for a good dessert. I liked this recipe because first of all it has a yummy vanilla glaze, and it makes a lot in case I want to take them to a family party.

Combine :

1 ½ cups sugar

1 cup sour cream or plain yogurt

½ cup butter, softened

2 eggs.

Add and stir until well mixed: 

1 ½ cups mashed very ripe bananas (abt. 2 large)

2 tsp vanilla

Sift together and add to above mixture:

2 cups flour

1 tsp salt

1 tsp baking soda

Spread in a greased Cookie sheet pan, and cook at 375 degrees for 17-20 minutes or until light brown. 

Cool, frost with glaze:

Melt ¼ cup butter in glass bowl or on stovetop in a pan.

Whisk in 2 cups powdered sugar

3 Tbs. milk

1 tsp vanilla

Recipe Source: 320 Sycamore

{Cookie Salad}

This is always a hit at any potluck or family gathering. It literally takes 2 minutes to throw together. You can also add other fruit like bananas, grapes etc.

• 2 (3.4 ounce) packages instant vanilla pudding mix
• 2 cups buttermilk
• 12 ounces frozen whipped topping, thawed
• 1 (20 ounce) can pineapple chunks, drained
• 2 (11 ounce) cans mandarin oranges, drained
• 1/2 package fudge stripe cookies
• 
  
• In a large bowl, mix together the pudding mix and the buttermilk. Fold in the whipped topping. Mix in the pineapple chunks and mandarin oranges. Chill until ready to serve. Crush cookies and mix in just before serving.

{Coconut Drippy Cake}

If you want to make an amazing and easy dessert I'm pretty sure you will love this! It was a big hit and we had yummy leftovers the next night :)

Yellow cake mix,prepared according to package directions in a 9x13 pan

1 can (14.5 oz) sweetened condensed milk

1 can (about 15 oz.) cream of coconut, it can be found by the alcoholic drink mixes in a can or sometimes on the asian food isle

11/2 cups heavy cream

1 tsp vanilla extract

4 Tbs powdered sugar, more if you want sweeter

Bake cake according to package directions.  When it comes out of the oven, poke holes all over the top of the cake with a fork.  Mix sweetened condensed milk and cream of coconut in a bowl and pour over the cake while it is still warm.  The coconut mixture will seep into the cake as it cools. While the cake is cooling whip up the whipping cream by beating the cream, vanilla and powdered sugar until it until it looks like whipped cream. When the cake has cooled completely, frost with whipping cream and chill in the refrigerator until ready to serve.  The longer it chills, the better it gets.  

Recipe Source: My 3 Monsters

{Key Lime Cupcakes}

I have had a major obsession with Key Lime things lately. So of course I had to make cupcakes. I was really sad to find that I didn't have any graham crackers on hand for the frosting so I did leave that part out, they were still amazing, but next time I will be sure to make it with those folded into the frosting. Mmmm

1 1/2 cups cake flour

2 tsp baking powder

pinch of salt

1/2 cup butter, softened

1 cup sugar

3 eggs

1/2 cup sweetened condensed milk

3/4 cup key lime juice

In a small bowl, whisk together flour, baking powder, and salt. Set aside. In a medium size bowl, cream the better and sugar till fluffy. Mix in eggs one at a time. Mix in sweetened condensed milk and lime juice. Mix all together until well combined. 

Divide evenly between 12 cupcake liners. The batter will be runny which is normal. 

Bake at 350 degrees for 25 minutes or until cupcakes bounce back when touched lightly. The center will still be a little wet which will solidify as it cools off. 

Frosting 

1/4 cup butter, room temp

8oz cream cheese, room temp

2 cups powdered sugar

2 tsp vanilla

1 1/3 cup finely crushed graham crackers

In a large bowl, mix butter and cream cheese until light and fluffy. Mix in the powdered sugar a little at a time. Mix in the vanilla. Fold in the graham crackers. Pipe or spread onto cooled cupcakes

Recipe Source: Cupcake Project

{Rainbow Cupcakes}

These cupcakes were a lot of fun to make with my 2 little girls, they loved all the colors and then could not hardly wait to try them once they baked. We made them for St. Patrick's Day this year. But really you could make them any time, especially in the spring :)

1 white cake mix

2 eggs

1 cup plain yogurt

1/2 cup milk

1/3 cup vegetable oil

Combine all the ingredients until well incorporated. Scrape sides of the bowl then beat on med-high for about 2 minutes.

Divide the batter into 5 different bowls, and pour in a little over a cup of batter into each one. (I did blue, green, yellow, orange and red and skipped purple)

Use food coloring cart on the back of the box to color each bowl. I think I did about 24 drops of each color.

To layer the cupcakes, put about 2 tsp of each color in the cupcake tin one at a time. The batter is pretty thick so it won't spread out on it's own. Dip your finger in water and then gently spread each layer of color out so the batter doesn't stick to your finger.

Bake them according to package directions, until a toothpick comes out dry. (mine took about 18 minutes)

FROSTING:

3 Tbs flour

1/2 cup milk

1/2 cup real butter, I used salted

1/2 cup granulated sugar

1 tsp vanilla extract

Whisk together the flour and milk. Heat in a small sauce pan on medium heat. Whisk continuously until it starts to thicken. Let it cook, while stirring, until you can start to see the bottom of the pan. Smash any flour lumps with a spoon to keep it smooth. Keep cooking until it resembles pudding ( it will be very thick)

Put the mixture in the fridge until it is completely cooled off. 

Beat the butter and sugar for a minute until it becomes fluffy. Use the whisk attachment if using a stand mixer. While beating add in the thickened milk mixture and the vanilla. Beat to combine and then scrape down the sides. It will look pretty goopy at first, but it will come together soon. Beat on med-high from around anywhere to 5-10 minutes. It will start looking very fluffy and light. If not just keep beating it will for sure come together. Make sure the sugar granules have completely dissolved. 

This is so yummy on top of all cupcakes but would also be a perfect filling for cupcakes or cakes. This recipe will frost 12 cupcakes. 

*Recipe Source: Our Best Bites

{Key Lime Pie}

Happy Pi Day!! I thought this would be a great dessert for today, especially because this warm weather is making me excited for Summer. Also a fun dessert to make for St. Patrick's Day and adding a little green food coloring to the filling :) To make it extra easy on yourself buy a ready made graham cracker pie shell from the store, thats what I usually do :)

1 1/2 cups graham cracker crumbs
1/2 cup granulated sugar
1/2 stick butter (4 Tbs) melted
2 (14oz) cans sweetened condensed milk
1 cup lime juice
2 whole eggs
Whipping Cream (homemade is best)

Preheat the oven to 375 degrees

In a bowl, mix the graham cracker crumbs, sugar, and butter with your hands. Press the mixture firmly into a 9-inch pie pan, and bake until brown, about 20 minutes. Remove from the oven and allow to cool to room temperature before filling.

Lower the oven temperature to 325 degrees

In a separate bowl, combine the sweetened condensed milk, lime juice, and eggs. Whisk until well blended and place the filling in the cooled pie shell. Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours.

Once chilled, Slice and serve with whipping cream on top.



Recipe adapted from: Emeril Lagasse

{Red Velvet Cake}

I have really wanted to try some fun and creative recipes for Valentines this year... There are so many good ones on Pinterest. BUT sadly I have not gotten around to it. I did make this cake and it was really good and easy to make. I topped it with some Valentines sprinkles to be more festive. Anything to make the kids happy right?

For the cake
2 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1 (1-oz.) bottle red food coloring
1 teaspoon vanilla extract
1 cup lowfat sour cream
1/4 cup canola oil
4 tablespoons butter, at room temperature
1 1/2 cups sugar
2 large eggs
2 teaspoons white vinegar
1 1/2 teaspoons baking soda

Frosting:
4 ounces cream cheese
1/4 cup lowfat sour cream
2 tablespoons butter, at room temperature
1 teaspoon vanilla extract
3 cups powdered sugar

DIRECTIONS:
Preheat the oven to 350 degrees. Lightly coat a 9X13-inch pan with cooking spray. Set aside.

In a medium bowl, whisk together the flour, cocoa, baking powder and salt. In a liquid measure or other bowl, whisk the buttermilk, red coloring and vanilla together.

In a large bowl, using an electric mixer on medium speed, beat sour cream, oil, butter and sugar until fluffy, about 3 minutes. Beat in eggs one at a time, scraping down sides of bowl. Add half of flour mixture and mix. Add the buttermilk/food coloring mixture and mix again, scraping down the sides of the bowl as needed. Mix in the remaining flour until just combined. In a small bowl, mix vinegar and baking soda until mixture fizzes then quickly fold into batter. Scrape the batter into the prepared pan and tap on the countertop to burst any air bubbles. Bake until a toothpick inserted in center of cake comes out clean, 30 to 35 minutes. Don’t over bake or the cake will be dry. Set on a wire rack to cool completely.

For the frosting, using an electric mixer on medium-high speed, beat together cream cheese, sour cream, butter and vanilla until well combined and smooth. Slowly mix in powdered sugar. When the cake is completely cooled, spread the frosting over the cake, cut into pieces and serve. If not serving right away, store the cake in the refrigerator until ready to eat. Alternately, you can spread the frosting on each individual piece instead of the entire cake.

Adapted slightly from: Mels kitchen Cafe

{Andes Mint Brownies}

My husband I have both agreed that these are the best brownies we have ever had! I like them better once they are completely cooled off because the mints become hard again and the brownies stay moist and soft. Hubby likes them better warm and gooey. You decide.

1 cup butter (2 sticks)
2 cups granulated sugar
4 eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
½ cup cocoa
½ teaspoon salt
1 package Andes mints (24-28 mints)

Preheat oven to 350 degrees F. Line a 9X13-inch pan with foil and lightly grease with cooking spray. Set aside.

In a medium bowl, combine the flour, cocoa and salt. Set aside.

Unwrap all the mints and coarsely chop. Set aside.

In a medium saucepan over low heat, melt the butter. Remove from the heat and add the sugar, stirring well to combine. Whisk in the vanilla and then the eggs. Blend well.

Add the dry ingredients to the wet ingredients and mix well. Gently stir in the chopped Andes mints. Pour into the prepared pan and bake for 32-35 minutes, until the brownies are set in the middle but not overbaked. Let cool completely, slice into squares and serve.

Recipe Source: Mel's Kitchen Cafe

{Decadent Chocolate Cheesecake}

This is a great cheesecake for chocolate lovers, like me. But you won't like it if you're not a chocolate fan, because this is VERY rich. I made this for our Christmas dessert and we loved it.

Crust:
9-ounce package of chocolate cookies (such as chocolate wafers, graham crackers or teddy grahams)
1 tablespoon sugar
6 tablespoons butter, melted

Filling:
10 ounces semisweet or bittersweet chocolate, chopped (use the best quality you can afford) 
4 (8-ounce) packages cream cheese, room temperature
1 1/4 cups plus 2 tablespoons sugar
1/4 cup unsweetened cocoa powder
4 large eggs

Topping:
3/4 cup whipping cream
6 ounces semisweet or bittersweet chocolate, chopped
1 tablespoon sugar

DIRECTIONS:
For crust:
Preheat the oven to 350°F. Butter a 9-inch springform pan with 3-inch-high sides. Process the chocolate cookies in a food processor (or the old-fashioned way with a bag and a rolling pin) until they are finely ground. Transfer them to a small bowl and mix in the sugar. Add the melted butter and mix until well combined. Press the crumbs evenly onto the bottom only of the prepared pan. Bake just until set, about 5 minutes. Cool while preparing filling. Keep the oven heated at 350 degrees.

For filling:
Melt the 10 ounces of chocolate in the microwave or in a double boiler until melted and smooth. Cool the chocolate until lukewarm but ensure that it is still warm enough to be pourable. In a large bowl (or with a stand mixer), blend cream cheese, sugar, and cocoa powder until smooth. Blend in eggs one at a time. Mix in lukewarm chocolate. Pour the cheesecake filling over the crust; smooth the top. Bake until the center is just set and just appears dry, about 1 hour. Remove the cheesecake from the oven and cool on a wire rack for 10 minutes. Run knife around sides of cake to loosen. Let the cheesecake cool to room temperature. Cover lightly with plastic wrap and chill overnight.

For topping:
One hour before serving, stir cream, 6 ounces chocolate, and sugar in heavy medium saucepan over low heat until smooth. Cool slightly. Pour over the center of the cheesecake, spreading to within 1/2 inch of edge and filling any cracks. Chill until the topping is set, about 1 hour.

When ready to serve, release the springform pan sides. Transfer the cheesecake to a platter. Top with chocolate curls. It is preferable to let the cheesecake stand at room temperature for 1-2 hours before serving.

Recipe Source: Mel's Kitchen Cafe

{Oreo Truffles}

I am posting these again because they are so amazing and perfect treats for the holidays. I got the original recipe from  The Sisters Cafe These are surprisingly very easy to make, and look pretty fancy when they're all done :)
















1 bag Oreo Cookies, ground up in blender or food processor
1 1/2 8oz. packages of cream cheese, softened
2 cups white chocolate chips
1/2 cup semisweet chocolate chips

Combine ground Oreos and cream cheese in mixer using paddle attachment until well mixed. Roll into 1 inch balls (makes about 30) and place onto baking sheet or tray. Refrigerate overnight or until very firm.

Melt white chocolate in microwave for 1-2 minutes. Using 2 little spoons, dip balls into chocolate and place onto parchment paper to harden. Once dry, melt dark chocolate and spoon into the corner of a ziplock baggie. Snip a small corner and drizzle back and forth over the truffles. Let dry.

{Banana Cream Pie}

This is one of the best and easiest Banana Cream Pie's I have ever had! And it literally took me 10 minutes to prepare 2 pies. Sometimes these kinds of things are a life saver and it's just a huge bonus when they turn out so delicious!

1 Large size box of instant vanilla pudding

1 c. cold water

1 14-oz. can sweetened condensed milk

2 cookie crusts. I used graham cracker 

2 Large or 4 small Bananas

1 pint whipping cream

1/3 c. powdered sugar

In a medium bowl, combine pudding mix, cold water, and sweetened condensed milk. Mix well and place in the refrigerator to chill for a few minutes. In another bowl, whip 1 c. of whipping cream until soft peaks form.

Slice the bananas and layer them on the bottom of the crusts. Be sure and save the plastic domes that come with the pie crusts–you’ll need them later. Set aside. Remove pudding from the fridge and gently dollop the whipped cream on top of the pudding. Gently fold the whipped cream into the pudding mixture until well-combined. Then divide the mixture between both pie crusts.

Prepare whipped cream with the remaining whipping cream and 1/3 c. of powdered sugar and spread it on top of the two pies. Place the clear plastic shells back on the pies and allow to chill for several hours.

Recipe Source: Our Best Bites