Showing posts with label Desserts. Show all posts
Showing posts with label Desserts. Show all posts


July 21, 2019
Stuffed full of my mom's homemade fresh blueberry pie filling, Blueberry Pie Cookies are similar to ingesting an cute mini little blueberry pie. 

I can don't forget our own family selecting wild blueberries in the late summer time each yr, and looking forward to mom making a pie or  with our haul. With those teensy-tiny berries, it might positive take plenty of selecting to refill our buckets.  And it might sure take a number of picking for mom to have sufficient to whip up a proper pie.  however the reward turned into worth the paintings!


I commenced by using whipping up a batch of my mother's homemade blueberry pie filling, that is sincerely simple to do.  It takes all of approximately 5 mins or much less at the stove top.

All you do is combine fresh blueberries, sugar, a chunk of water, and a bit cornstarch in a saucepan.  I additionally add a pinch of salt, a pinch of cinnamon, and a small contact of lemon juice to decorate the flavor.  carry all this to boil, and simmer it for about a minute until it's thick.


For the Filling:

  • 1 T. butter
  • 1 pint (about 1 1/2 c.) fresh blueberries
  • 1/4 c. water
  • 1/2 c. granulated sugar
  • 1 T. cornstarch
  • 1 tsp. lemon juice
  • pinch ground cinnamon
  • pinch salt

For Assembly:

  • Pie crust for a two-crust pie, store-bought or use your favorite homemade recipe
  • 1 large egg
  • 1/4 tsp. water
  • sanding sugar or granulated sugar for sprinkling on top (optional)


  1. FOR THE FILLING: Melt butter in a saucepan over medium heat. Add blueberries, water, sugar, cornstarch, lemon juice, cinnamon, and salt. Stir to combine.
  2. Bring to a gently boil over medium to medium-high heat.  Lower heat and simmer  for about 1 minute until thickened (mixture will be quite thick).  Set aside to cool slightly.
  3. FOR ASSEMBLY: Roll out the pie crust on a lightly floured surface until about 1/8 to 1/4 inch thick. Use a 2 1/2 to 3-inch round cookie cutter or biscuit cutter to cut out as many rounds as possible from the dough (you'll need two rounds for each cookie).
  4. Transfer half of the rounds to a baking sheet and brush the edges with a tiny bit of water (this helps seal the rounds).
  5. Place about 1 and 1/2 measuring teaspoons of blueberry filling in the center of each round (do not over-fill). Top each with one of the remaining rounds. Press the edges to seal each pie cookie, and then use a fork to crimp the edges.
  6. Prepare an egg wash by lightly beating together the egg and 1/4 teaspoon of water. 
  7. Brush each pie cookie with egg wash, being sure to get some egg wash over the entire surface of the cookie. (Since these mini pies won't be in the oven for as long as a full-size pie, they don't develop a nicely browned crust without the egg wash. The egg wash gives them a nice golden brown color.)
  8. Sprinkle the tops with a pinch of sanding sugar or granulated sugar, if using. Use a small knife to cut slits in the top of each pie cookie.
  9. TO BAKE:  Bake at 350℉ for about 15 to 20 minutes, until crust is golden brown. Remove to a wire rack to cool.


July 18, 2019
With summer time on its manner, I idea it might be an appropriate time to percentage these refreshing key lime pie bars. They’re the whole thing you adore about traditional key lime pie, with a delicious twist! I’m sort of obsessed! This time I went smooth at the cream cheese and simplest added a bit, just enough to thicken the bars a bit and provide them a bit more creaminess and tang.


They’re great easy to make and handiest require 10 substances. other than the chilling, they take about 35 mins to make, begin to complete. now not too horrific, proper?! these scrumptious key lime pie bars need to move on your must-make listing! They have been a big hit with my own family, I recognize they’ll get rave evaluations from yours too!

This dessert truely is the perfect treat to experience at some stage in the warm climate. The flavor of lime infused within the cheesecake/pie filling will hit the spot! we will without a doubt be bringing this to all of our summer occasions due to the fact we know it might be successful. be sure to present the recipe a try and let us understand the way it goes.



  • 15 sheets graham crackers (or 30 squares)
  • 2 tbsp granulated sugar
  • pinch salt
  • 6 tbsp unsalted butter melted


  • 6 oz cream cheese room temperature
  • 14 oz condensed milk
  • 4 egg yolks
  • 1 tbsp lime zest
  • 1/2 cup key lime juice or regular lime juice
  • 1/2 tsp vanilla extract


  1. Preheat oven to 350 degrees. Line a 9x9-inch pan with aluminum foil or parchment paper, set aside.
  2. In a food processor or in a large ziploc bag with a rolling pin, crush the graham crackers until fine crumbs form.
  3. In a medium mixing bowl, combine the crumbs, sugar, salt and butter, mix to combine. Press the crumbs evenly into the bottom of the lined pan. Place in the oven and bake for 10 minutes.
  4. Meanwhile, in a large mixing bowl with a hand mixer or the bowl of a stand mixer, beat the cream cheese until smooth and creamy. Add the condensed milk and mix until combined.
  5. Then, add the egg yolks one at a time, mixing well after each addition followed by the lime zest, juice and vanilla extract, mix until combined.
  6. Pour the filling over the hot, baked crust. Return to the oven and bake for 15-18 minutes or until set. The top should not brown. Remove from the oven and chill in the refrigerator for 2-4 hours before serving. I prefer dense, cold bars, so I generally give them the full 4 hours, however, the pictures taken above were shot after 2 hours.
  7. Cut and serve, store in an airtight container in the refrigerator for up to 5 days.


July 17, 2019
Searching out the ideal dessert? try this gorgeous no bake Key Lime Pie boasting a creamy lime cheesecake filling, made with cream cheese, condensed milk, clean limes and whipped cream.

You’re going to love this smooth No Bake Key Lime Pie. With a crumbly cookie crust, a creamy lime cheesecake filling and a thick layer of freshly whipped cream, it’s a no bake pride.


Remember my No Bake Peanut Butter Pie I shared a few weeks in the past? There’s just something magical approximately a luscious no bake pie that’s selfmade.

So these days, we’ve taken an American classic, Key Lime Pie, and transformed it into the closing no bake dessert.



  • 250 grams (2 and 1/2 cups) store bought cookies*, broken into pieces
  • 115 grams (1/2 cup / 1 stick) unsalted butter, melted

Pie filling

  • 250 grams (1 and 1/4 cup) full fat cream cheese, room temperature
  • 240 ml (1 cup) sweetened condensed milk
  • 120 ml (1/2 cup) lime juice, freshly squeezed
  • 240 ml (1 cup) thickened or heavy cream


  • 240 ml (1 cup) thickened or heavy cream
  • Lime zest, to decorate


  1. Add cookies to a food processor or blender and whiz until finely crushed. Add melted butter and mix well. Pour crumbs into a 9-inch pie plate. Press down firmly to form a crust and place in the fridge.
  2. Add cream cheese in a large mixing bowl. Use an electric mixer to beat until smooth. Add condensed milk and lime juice and beat briefly until combined. Finally, add cream and beat for 2-3 minutes until mixture is thick and creamy.
  3. Pour lime mixture over crust and smooth top. Place in the fridge for at LEAST 6 hours, or even better, overnight.
  4. Place cream in a large mixing bowl and beat with an electric mixer until cream is whipped. Cover key lime pie with cream. Scatter over lime zest. Cut and serve.


July 08, 2019
Watch out for these excellent insane OMG S’mores Bars comin’ at ya! Those babies are so absurdly tempting, you received’t be capable of withstand their compelling captivating s’mores impact.  No clue why s’mores have that effect on people.

May want to or not it's the layers of luscious graham cracker cookie dough, billowy marshmallow fluff and wealthy milk chocolate bar.


These bars are a twist on an vintage traditional of s’mores, but there’s no campfire worried and you don’t use marshmallows, whereas these bars use marshmallow fluff instead. If you use real marshmallows, allow me realize how that works out.  I’ve most effective ever attempted it with marshmallow fluff.

These are so much fun to devour and it’s a first rate candy treat that everybody will agree on as a new favourite due to that heavenly haling trio of graham crackers, marshmallow and chocolate.



  • 16 Tablespoons or 1 cup unsalted butter softened
  • 1/2 cup brown sugar
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • 2 2/3 cups all purpose flour
  • 1 1/2 - 2 cups graham cracker crumbs about 14 full graham crackers
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 Giant Sized Hershey's Milk Chocolate Bars
  • 16- oz. tub or 3 cups marshmallow fluff


  1. Preheat oven to 350 degrees.
  2. Lightly grease or spray with cooking spray a 9-inch x 13-inch glass baking pan and line it with parchment paper, so the paper hangs over the sides a little. Set pan aside.
  3. In a separate bowl, whisk together the graham cracker crumbs, flour, baking powder, and salt and set aside.
  4. Using a mixer, in a large bowl, mix together the softened butter, white sugar, and brown sugar for 1 1/2 to 2 minutes.
  5. Add in the eggs and vanilla and continue mixing until well incorporated and smooth.
  6. Add in the dry mixture into the butter / sugar mixture. Beat to incorporate, just until all the ingredients come together.
  7. Gather the dough into a ball and divide dough into 2 balls.
  8. Take one of the balls and spread out into the prepared pan by smooshing it down so that it covers the bottom of the pan completely in an even layer.
  9. Cover the dough with a single layer of the chocolate bars. 3 fits nicely.
  10. Next, add the marshmallow fluff to the top of the chocolate bars and spread out to sides of pan.
  11. Lightly flour a board or counter top and smoosh or roll with a rolling pin, the other half of the s'mores cookie dough and make it/roll it the size of the your pan. I do it by placing the pan on top to get an idea about the size to get an idea. Slice the dough into strips and lay each piece on top of the fluff until you've covered it all as good as you can. Try to cover up all the marshmallow as good as you can, but it's ok to have some marshmallow poking out. 
  12. Place pan into your preheated oven and bake for about 30-35 minutes, until the top is golden brown.
  13. After baked, transfer to cool completely on a rack.
  14. When cool, slice and serve.


July 05, 2019
Arkansas Possum Pie is a creamy, layered chocolate and cream cheese pie in a pecan shortbread crust that is sure to please!

I just needed to encompass this hilariously named Arkansas favourite as a part of my American Eats series.  not only is it fairly famous and found all over the country of Arkansas, however my interest changed into right now piqued by using the name possum pie.  As quickly as I saw this on a list of famous Arkansas recipes i used to be simultaneously repulsed and intrigued.


One theory at the back of the unusual and surprising name is that possum pie is so-named for pretending to be some thing that it’s not – in this example hiding the chocolate filling underneath a layer of whipped cream.  every other principle is that it’s simply known as possum pie because of it’s similar coloring to the handiest marsupial in North the us.

It’s a delicious dessert for all of us who loves chocolate cream pies!  And sincerely, I suppose my favourite part is probably the pecan shortbread crust that tastes more like a pecan sandies cookie than a pie crust.



  •  1 cup all-purpose flour
  •  1/2 cup butter
  •  1/4 cup brown sugar
  •  3/4 cup pecans, chopped


  •  6 ounces cream cheese, softened
  •  1/2 cup powdered sugar
  •  2 tablespoons heavy cream


  •  1 cup sugar
  •  1/3 cup cocoa powder
  •  3 tablespoons cornstarch
  •  2 tablespoons all-purpose flour
  •  Pinch of salt
  •  3 egg yolks
  •  2 cups whole milk
  •  2 tablespoons butter
  •  1 teaspoon vanilla


  •  1/2 cup heavy whipping cream
  •  2 tablespoons powdered sugar
  •  1/2 teaspoon vanilla
  •  1-2 tablespoons chopped pecans
  •  grated chocolate


  1. Preheat the oven to 350 degrees F.  Melt the butter, then combine the butter, flour, brown sugar and pecans by stirring with a fork.   
  2. Bake for about 15-20 minutes, just until the crust begins to brown around the edges. Remove from oven and cool completely.  


  1. In a medium bowl, mix the cream cheese, powdered sugar, and heavy cream using a hand mixer until smooth.  Spread over bottom of the cooled pecan pie crust.


  1. Combine the sugar, cocoa powder, cornstarch, flour, and salt in a medium saucepan and whisk well. 
  2. In a separate bowl, combine the egg yolks and milk and whisk well, then add to the sugar and cocoa powder mixture in the sauce pan, whisking to combine.  
  3. Cook over medium heat, whisking constantly until pudding begins to thicken and bubble, about 7-10 minutes. Remove from the heat and add the butter and vanilla, stirring just until the butter is melted and combined.  Transfer the chocolate pudding to a shallow bowl and cover with a plastic wrap directly on the surface of the pudding to prevent a skin from forming, then refrigerate for 30 minutes to help the filling cool down.  
  4. When the filling has mostly cooled down, remove the plastic wrap and stir, then spread over the cream cheese layer.  Cover the pie with plastic wrap, then refrigerate for 4 hours until set.  


  1. Beat the heavy cream with the powdered sugar and vanilla using a hand mixer until whipped cream forms and holds it's shape when betters are removed.  Spread the whipped cream over the top of the chocolate pudding layer and sprinkle with a handful of chopped pecans and chocolate shavings before slicing and serving.


July 02, 2019
Strawberry Cheesecake Bars, golden Oreo crust with a creamy cheesecake filling, and strawberry sauce.

An implausible, summer time-time dessert, you may make those Strawberry Cheesecake Bars time and again. they've the entirety i really like… Oreos, strawberries, cheesecake all in a bit hand held bar!


Yum!!! I realize you're going to love these too, they're sooo ideal for Spring and summer time, I can be making this many many greater times to come back.

They're highly clean too, so score! It’s a hint time ingesting due to the fact everything is made from scratch, however to me, that’s 1/2 the fun. I genuinely love the addition of the Oreos, it is probably my favorite element!


For the crust

  • 3 Tbls unsalted butter melted
  • 18 golden Oreos

For the strawberry sauce

  • 1 & 1/2 Cup strawberries medium dice
  • 1 Tbls granulated sugar
  • 1 Tbls water
  • 2 tsp lemon juice fresh squeezed
  • 1/2 tsp cornstarch

For the cheesecake filling

  • 8 oz cream cheese softened
  • 1/3 Cup sour cream
  • 1/3 Cup sugar
  • 1/2 tsp vanilla extract
  • 1 large egg
  • 2 tablespoons all-purpose flour

For the topping

  • 8 golden Oreos crushed

For the crust

  1. Preheat oven to 350°F. Place 18 golden Oreos in a food processor. Pulse until it forms crumbs, add in the melted butter and pulse again until crumbs are covered in butter.
  2. Press crumbs into an 8-inch baking pan lined with greased foil or parchment paper. Bake in the oven for 5 minutes, take out and let cool on the counter.

For the strawberry sauce

  1. Place strawberries in a saucepot with 1 Tbls sugar and 1 Tbls water. Bring to a boil, cover and simmer for 5-10 minutes until soft. You should stir this every few minutes.
  2. Combine lemon juice with cornstarch and stir into mixture and simmer an additional minute until thickened. Place strawberry mixture in blender and pulse until completely smooth*. Place in a bowl and set aside.

For the cheesecake filling

  1. Place cream cheese, sour cream, granulated sugar, vanilla, egg, and flour in a food processor. Pulse until smooth and combined. Pour on top of Oreo crust and smooth out evenly.
  2. Pour the strawberry sauce on top of cheesecake. Bake at 325°F for 36 minutes or until cheesecake is just slightly jiggly.
  3. Take out of the oven and let cool on a wire rack for 10 minutes. Crush remaining Oreos and sprinkle on top, gently pushing into the bars. Let cool completely on the counter.
  4. Place in a fridge covered and let sit for at least 3 hours until cutting into squares.


June 25, 2019
These frosted sugar cookie bars are soft, chewy, and crowned with creamy vanilla buttercream. And sprinkles of path!

I’ve been dying to make sugar cookie bars with mild ‘n candy frosting for ages now! In all their tender-baked, mile excessive frosting, sprinkles-to-the-max goodness… i can surely say that those fascinating little treats were nicely well worth the wait. I suggest, just look at ’em.


These days’s recipe is as soft as my favored tender-baked cookie, as chewy as my favorite blondie, and as sprinkly as my complete cookbook. You’ll find sprinkles within the cookie bar base and on top of the frosting. Is there one of these element as too many sprinkles? 

To make the cookie bars extremely chewy, I add an additional egg yolk. I try this with some of my cookie recipes due to the fact that little greater yolk provides a lot moisture, tenderness, and bite to the cookie. And it does the equal thing to the sugar cookie bar base in this recipe. You’re going to like their wealthy, smooth texture.



  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 large egg + 1 egg yolk1
  • 2 teaspoons vanilla extract
  • 1 and 1/2 cups (190g) spoon & leveled all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 and 1/2 teaspoons cornstarch
  • 1/2 cup (80g) rainbow sprinkles (not nonpareils)2

Vanilla Frosting

  • 3/4 cup (170g) unsalted butter, softened to room temperature
  • 2 and 1/4 cups (270g) confectioners' sugar
  • 3 Tablespoons (45ml) heavy cream or half-and-half3
  • 1 teaspoon vanilla extract
  • salt, to taste


  • food coloring for frosting (I used 1 drop red for this pink frosting)
  • extra sprinkles for decorating on top


  1. Make the bars: Preheat oven to 350°F (177°C). Line an 8-inch or 9-inch square baking pan with aluminum foil, ensuring to depart enough overhang on the sides. Set apart.
  2. In a massive bowl the use of a mixer or stand mixer fitted with a paddle attachment, cream the softened butter for approximately 1 minute on medium pace. Get it quality and smooth, then add the sugar on medium speed till fluffy and light in colour. Beat in egg, egg yolk, and vanilla. Scrape down the edges as needed.
  3. In a medium bowl, whisk collectively the flour, salt, baking powder, baking soda, and cornstarch. With the mixer walking on low velocity, slowly upload the dry components to the moist components in 3 special elements. The dough is pretty thick. as soon as combined, lightly fold in half cup sprinkles the usage of a rubber spatula (or by using blending on low velocity).
  4. Press the cookie dough flippantly into the prepared baking pan. Bake for 25-26 mins or until very gently browned on top. You need the cookie bars to be more gentle, so cautious not to overbake. allow the bars to cool absolutely on a twine rack at room temperature earlier than frosting. The center will slightly sink - this is regular.
  5. Make the frosting: in case you don't need a outstanding thick layer of frosting as pictured, halve the frosting recipe. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - approximately 2 minutes. upload confectioners' sugar, cream, and vanilla extract with the mixer walking on low. growth to excessive speed and beat for 3 complete minutes. add more confectioners' sugar if frosting is just too skinny or greater cream if frosting is simply too thick. upload a pinch of salt if frosting is simply too candy. I generally upload anywhere among 1/eight - 1/four teaspoon of salt. Beat in meals coloring, if using.
  6. Put off cooled bars from the baking pan using the aluminum foil overhang on the edges. Frost the bars with a thick layer of frosting and enhance with more sprinkles if favored. cut into squares. Use a very sharp knife and wipe off with a paper towel between every reduce to make neat, even cuts. shop bars in an airtight container at room temperature for up to two days and within the refrigerator as much as five.

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