Pumpkin Caramel Cream Cheese Poke Cake

 

Ingredients

1 box, spice cake mix

1 c. canned, pumpkin puree

1 c. water

3 eggs

1/2 c. vegetable oil

3/4 c. caramel ice cream topping, divided

1 (8 oz.) pkg, cream cheese, room temperature

2 Tbsp. milk

1 c. powdered sugar

1 1/2 c. whipped topping (like Cool Whip)

Instructions

Preheat oven to 350 degrees. Lightly spray a 9×13 pan with baking spray, set aside.

With a hand or stand mixer, mix together the cake mix, pumpkin, water, eggs and oil stopping to scrape down the sides of the bowl. Mix until smooth. Pour batter into the prepared pan, and bake at 350 for 30-33 minutes, or until toothpick inserted into the cake comes out clean, and crumb free.

As soon as the cake comes out of the oven, while it is still hot, poke holes into the cake with the end of a wooden spoon. In a microwave safe bowl, heat up a 1/2 cup of the caramel sauce for about 20-30 seconds, just to warm (making it easier to pour over the cake). Pour the warm caramel sauce over the top of the hot cake, making sure to get the majority of the sauce into the holes of the cake. Let the cake cool completely.

Once the cake is cool, prepare the cream cheese frosting. With a hand or stand mixer, cream together the cream cheese, powdered sugar and milk until smooth and creamy. Add the whipped topping, and fold into the cream cheese mixture. Spread the frosting over the top of the cake, gently pressing the frosting into the holes of the cake. Smooth out evenly.

Drizzle the top of the cake with the remaining 1/4 cup of caramel sauce. For a decorative effect, drag a toothpick through the opposite lines of the caramel sauce in the opposite direction to make a herringbone design. Refrigerate any leftovers. Enjoy!

Amish Hamburger Steak Bake: Comfort Food at Its Best

 

Ingredients:

1 lb ground beef

1/2 cup breadcrumbs

1 large egg

1/4 cup milk

1 tsp garlic powder

1 tsp onion powder

1/2 tsp salt

1/2 tsp black pepper

1 large onion, sliced

1 cup sliced mushrooms (optional)

1 can (10.5 oz) cream of mushroom soup

1/2 cup beef broth

1 tbsp Worcestershire sauce

2 tbsp olive oil (for searing)

Directions:

Preheat the Oven: Preheat your oven to 350°F (175°C).

Prepare the Hamburger Patties: In a large bowl, combine the ground beef, breadcrumbs, egg, milk, garlic powder, onion powder, salt, and pepper. Mix until just combined. Form the mixture into 4-6 hamburger patties.

Sear the Patties: Heat the olive oil in a large skillet over medium-high heat. Sear the hamburger patties for about 2-3 minutes on each side until they are browned. You don’t need to cook them all the way through, as they’ll finish in the oven.

Prepare the Gravy: In a separate bowl, mix the cream of mushroom soup, beef broth, and Worcestershire sauce until smooth.

Assemble the Bake: Place the seared hamburger patties in a greased 9×13-inch baking dish. Scatter the sliced onions and mushrooms (if using) over the top. Pour the gravy mixture evenly over the patties and vegetables.

Bake: Cover the dish with foil and bake for 30-35 minutes, or until the patties are cooked through and the onions are tender.

Serve: Once done, remove from the oven and let it sit for a few minutes before serving. Pair with mashed potatoes or egg noodles to soak up the delicious gravy.

How to Prepare:

Hamburger Patties: Be careful not to overwork the beef mixture when forming the patties to keep them tender. Searing the patties adds a nice flavor but don’t worry about cooking them fully, as they’ll finish in the oven.

Gravy: The combination of cream of mushroom soup and beef broth creates a rich, flavorful gravy. If you want a thicker gravy, you can reduce the broth slightly.

Preparation Time:

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

LEMON MERINGUE CUPCAKES

 INGREDIENTS :

Lemon Filling:

3 egg yolks (reserve whites for meringue)

3/4 cup granulated white sugar

3 tbsp. all-purpose flour

pinch of salt

3 tbsp. lemon juice

2 tbsp. lemon zest, loosely packed

1/2 cup water

2 tbsp. unsalted butter, melted

Cupcakes:

1/2 cup unsalted butter

1 cup sugar

2 eggs

3 tbsp. lemon juice

2 tsp. baking powder

1 tsp. salt

1-1/2 cups all-purpose flour

Meringue:

3 egg whites

pinch of salt

1/4 cup sugar

Preparation:

1) Make lemon filling: In small saucepan over low heat, whisk egg yolks, sugar, flour, and salt; whisk in lemon juice, lemon zest, water, and melted butter; increase heat to medium and, whisking constantly, cook until lemon filling is smooth and thick, about 7 minutes; remove from heat and set aside

2) Preheat oven to 375 degrees

3) Make cupcakes: In medium bowl, beat butter and sugar until light and fluffy; beat in eggs, lemon juice, baking powder, and salt; beat in flour until just combined

4) Divide cupcake batter between 12 cupcake liners in a muffin pan; bake 15-16 minutes until center of cupcakes firms up; remove cupcakes from oven and cool 5-8 minutes (do not turn off oven)

5) Meanwhile, make meringue: beat egg whites with salt until mixture begins to stiffen; add sugar and beat until meringue is stiff and forms pretty peaks (don’t overdo it)

6) With a sharp knife, remove center of each cupcake (about 1″ in diameter), leaving a layer of cupcake beneath cut out; discard cupcake core (or treat the weary baker to a tart little snack); fill cupcake centers with lemon filling

7) Divide dollops of meringue between cupcakes, spreading out to edges and gently tapping with back of spoon to form peaks; return cupcakes to oven and bake an additional 5-6 minutes until meringue peaks are golden brown; remove from oven and let cool 10 minutes; refrigerate an hour or more before serving – Makes: 12 absolutely delicious cupcakes

Applesauce Bread

 

Ingredients

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups unsweetened applesauce

1/2 cup chopped walnuts (optional)

Directions

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.

In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.

In a large bowl, cream together the softened butter and sugar until light and fluffy.

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.

Gradually add the dry ingredients to the butter mixture, alternating with the applesauce. Begin and end with the dry ingredients.

Fold in the chopped walnuts, if desired.

Pour the batter into the greased loaf pan and smooth the top.

Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Crinkle Cake

 

INGREDIENTS

1 (1 lb) box phyllo dough, thawed

1 cup butter, melted

1 cup milk

2 eggs

1 cup granulated sugar

1 tablespoon vanilla extract

1 teaspoon almond extract

1 teaspoon cardamom

SYRUP

1 cup sugar

1 cup water

1 teaspoon vanilla extract

PREPARATION

Preheat oven to 350 degrees F and grease a 9×13-inch baking dish.

Pick up two sheets of phyllo dough at a time and crinkle them in accordion folds. Fit folded dough into the prepared baking dish and repeat the process until you’ve worked through both rolls of dough. Fluff folds to ensure they’re evenly spaced.

Bake folded dough for 10 minutes.

Remove dough from oven and drizzle melted butter over the top. Return to oven and bake for 10 more minutes.

As the buttered dough bakes, whisk together the milk eggs, sugar, vanilla, almond extract, and cardamom in a medium sized bowl (a bowl with a pour spout is ideal!).

Remove the baked dough from the oven and pour the custard evenly over the top.

Bake for an additional 30-35 minutes until golden.

During the final bake time prepare the syrup. Add sugar and water to a small saucepan over medium heat. Whisking often, continue simmering until mixture thickens, about 10 minutes. Remove from heat and stir in vanilla.

Drizzle the syrup over the baked cake then let cool before slicing.

Lemon Butter Cake

 

Ingredients

¾ cup sugar

½ cup butter (1 stick), melted

1 egg

1 ½ teaspoons vanilla

2 lemons, zested

Juice of 1 lemon

1 ¼ cup flour

1 teaspoon baking powder

¼ teaspoon salt

Cream Layer

1 (8 oz) package cream cheese, softened

2 ½ cups powdered sugar

1 egg

1 lemon, zested

Preparation

Preheat oven to 350 degrees F and grease a 9-inch cake pan or pie dish.

In a large bowl, cream the butter and sugar until smooth. Add in the egg, vanilla, lemon zest, and lemon juice.

In a small bowl, sift together the flour, baking powder, and salt, then slowly incorporate the dry ingredients into the wet until just combined.

Transfer batter to the prepared cake pan and set aside.

For the cream layer: In a medium bowl, beat the cream cheese until smooth. Slowly, add in powdered sugar until fully combined.

Add eggs and lemon zest and mix until smooth.

Top batter with the cream and spread into an even layer covering the top.

Bake for 38-40 minutes or until just starting to brown on top.

Allow cake to fully cool before slicing. Dust top with powdered sugar if desired.

Honey Cake

 Ingredients

1 1/4 cups all-purpose flour

1/2 cup granulated sugar

3 tablespoons packed light brown sugar

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon fine salt

1/3 cup vegetable oil

1/3 cup strong coffee, room temperature

1/3 cup honey

1 large egg, room temperature

2 tablespoons plus 1 1/2 teaspoons orange juice

1 teaspoon vanilla extract

Preparation

Preheat oven to 350°F and spray a 9×5-inch loaf pan with baking spray (you can also line it with parchment paper as well), set aside.

In a large bowl whisk flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt.

Make a well in the center of the dry ingredients and add in the oil, coffee, honey, egg, orange juice, and vanilla.

Whisk to combine the wet and dry ingredients together.

Pour batter into the prepared loaf pan and bake for 35 to 40 minutes or until a toothpick inserted comes out clean with a few moist, but not wet, crumbs.

Let the cake cool in the pan for 5 minutes, before inverting onto a wire rack to cool completely.

Lemon Rhubarb Loaf with Glaze

 

Ingredients

To whip up your Lemon Rhubarb Loaf with Glaze, gather the following ingredients:

1/2 cup butter, softened

1 cup sugar

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

2 eggs

1/4 cup lemon juice

Zest of 1 lemon

1 cup rhubarb, chopped (optional for rhubarb flavor)

For the glaze:

1 cup powdered sugar

2-3 tablespoons lemon juice

Instructions

Preheat the Oven: Start by preheating your oven to 350°F (175°C) and greasing a loaf pan.

Cream the Butter and Sugar: In a mixing bowl, cream together the softened butter and sugar until light and fluffy.

Add Eggs: Beat in the eggs one at a time, ensuring they are fully incorporated.

Mix in Flavors: Add the lemon juice and lemon zest to the mixture, stirring until well combined.

Combine Dry Ingredients: In another bowl, whisk the flour, baking powder, and baking soda.

Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix!

Incorporate Rhubarb: Fold in the chopped rhubarb, ensuring it’s evenly distributed.

Bake: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Cool: Once baked, let the loaf cool in the pan for about 10 minutes before transferring it to a wire rack.

Make the Glaze: In a small bowl, whisk the powdered sugar with lemon juice until smooth. Drizzle over the cooled loaf.

Amish Peanut Butter Cream Pie: A Creamy, Sweet Delight

 Ingredients

For the Crust:

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the Peanut Butter Cream Filling:

3/4 cup creamy peanut butter

1/2 cup powdered sugar

1 cup heavy cream

1/4 cup granulated sugar

1 teaspoon vanilla extract

For the Whipped Cream Topping:

1 1/2 cups heavy cream

1/4 cup powdered sugar

1 teaspoon vanilla extract

For the Peanut Butter Crumbles:

1/2 cup powdered sugar

1/4 cup creamy peanut butter

Directions

Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated. Press the mixture into the bottom and up the sides of a 9-inch pie pan. Bake for 8-10 minutes, until lightly golden. Remove from the oven and let cool completely.

Make the Peanut Butter Cream Filling: In a large mixing bowl, beat the peanut butter and powdered sugar together until smooth. In a separate bowl, whip the heavy cream, granulated sugar, and vanilla extract until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until fully combined and smooth.

Prepare the Peanut Butter Crumbles: In a small bowl, mix the powdered sugar and peanut butter together until crumbly. Set aside.

Assemble the Pie: Pour the peanut butter cream filling into the cooled crust, spreading it out evenly. Sprinkle the peanut butter crumbles over the filling.

Add the Whipped Cream Topping: In a clean bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream over the top of the pie, covering the filling and crumbles completely.

Chill the Pie: Refrigerate the pie for at least 4 hours, or until fully set. For best results, chill overnight.

Serve: Once the pie is set, slice and serve. Garnish with additional peanut butter crumbles if desired.

How to Prepare

Making Amish Peanut Butter Cream Pie is straightforward and well worth the effort. The key to achieving the perfect texture lies in properly whipping the cream and gently folding it into the peanut butter mixture to create a light, airy filling. The graham cracker crust adds a delightful crunch, while the peanut butter crumbles bring a sweet and slightly salty contrast to the creamy filling. This pie is best made ahead of time, allowing it to chill and set overnight in the refrigerator, which makes it an excellent dessert for entertaining. The final result is a rich, creamy pie with layers of flavor and texture that are sure to impress.

French Silk Slab Pie

 

INGREDIENTS

2 9-inch pie crusts, softened

FOR THE FILLING:

10 oz bittersweet chocolate, plus more for topping

4 eggs

1 1/3 cups granulated sugar

2 teaspoons vanilla extract

1/2 cup (1 stick) unsalted butter, softened

2 1/2 cups heavy whipping cream

1/3 cup powdered sugar

PREPARATION

Preheat oven to 350°F and grease a half sheet pan with nonstick spray. Set aside.

On a lightly floured surface, stack pie crusts on top of each other and roll out into a rectangle that’s slightly larger than your baking pan. Place crust in pan, pressing into the corners, cut off excess dough, and crimp.

Line crust with parchment paper and fill with pie weights or dried beans. Bake until slightly golden, about 15-17 minutes. Remove from oven and let cool completely before filling.

In a microwave-safe container, melt the chocolate in 30-second increments, stirring in between, until nearly melted. Then, stir until completely melted. Set aside.

In a medium saucepan, whisk sugar and eggs together. Reduce heat to low, and stirring constantly, heat until sugar has dissolved and mixture coats the back of a spoon, about 5 minutes.

Remove from heat and stir in the melted chocolate and vanilla extract until smooth. Let cool until warm, stirring occasionally.

While chocolate cools, add butter to a mixing bowl and beat until light and fluffy, 2-3 minutes. Gradually pour in the chocolate mixture, then beat on high until light and fluffy, about 5 minutes. Set aside.

In a separate bowl, beat the heavy cream with an electric mixer until it starts to thicken. Add powdered sugar and continue beating until stiff peaks form.

Fold 1 1/2 cups of the whipped cream into the chocolate mixture and reserve the rest for topping.

Spread chocolate mixture into cooled pie crust and chill until set, 1-2 hours. Top with remaining whipped cream and garnish with chocolate shavings, if desired, before serving. Enjoy!

MUFFINS THAT TASTE LIKE DOUGHNUTS RECIPE

 

Ingredients

3/4 cup sugar

1 large egg

1 1/2 cups all-purpose flour

2 tsp baking power

1/4 tsp salt

1/4 tsp ground nutmeg

1/4 cup vegetable oil

3/4 cup milk

1 tsp vanilla extract

2 Tbsp butter, melted

1/2 cup sugar, for rolling (I added in a few shakes of cinnamon)

DIRECTIONS:

Preheat oven to 350. Lightly grease a muffin tin. In a large bowl, beat together sugar and egg until light in colour. In a small bowl, whisk together flour, baking powder, salt and nutmeg. Pour into egg mixture and stir to combine. Pour in vegetable oil, milk and vanilla extract. Divide batter evenly into 10 muffin cups, filling each about 3/4 full. Bake for 15-18 minutes, until a tester inserted into the centre comes out clean.

While muffins are baking, melt butter and pour remaining sugar into a small bowl. When muffins are done, lightly brush the top of each with some melted butter, remove from the pan and roll in sugar. Cool on a wire rack.

Fluffy Castella Sponge Cake

 

Ingredients

6 large eggs (room temperature)

3/4 cup (150g) granulated sugar

1/4 cup (60ml) honey

1/4 cup (60ml) warm milk

1 cup (120g) bread flour (sifted)

1 tbsp vegetable oil

Parchment paper (for lining pan)

Hot water (for water bath)

Directions

Preheat your oven to 320°F (160°C).

Line a 9×5 inch loaf pan with parchment paper.

In a bowl, whisk honey and warm milk together until smooth.

Beat eggs and sugar using a stand mixer on high for 8–10 minutes, or until thick and pale (ribbon stage).

Lower the mixer speed and slowly add the honey-milk mixture.

Gradually fold in sifted bread flour in batches. Do not deflate the mixture.

Add a tablespoon of vegetable oil and fold gently until just combined.

Pour batter into the prepared pan and tap gently to remove air bubbles.

Place pan into a larger pan filled with hot water (for a bain-marie).

Bake for 50–60 minutes or until a toothpick comes out clean.

Remove from oven and let cool slightly before removing from the pan.

Wrap the cake in plastic wrap and rest overnight for best flavor and texture.

Hawaiian Pineapple Coconut Fluff – A Tropical Dessert Delight

Ingredients

1 (8 oz) package cream cheese, softened

1 (8 oz) container whipped topping (e.g., Cool Whip)

1 (20 oz) can crushed pineapple, drained

1 cup shredded sweetened coconut

1 cup mini marshmallows

½ cup chopped pecans (optional)

1 tablespoon granulated sugar (optional, for extra sweetness)

Directions

Prepare the base: In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth and creamy.

Fold in the whipped topping: Gently fold the whipped topping into the cream cheese until fully combined.

Add the pineapple: Stir in the drained crushed pineapple, ensuring it’s evenly distributed.

Mix in the coconut and marshmallows: Add the shredded coconut and mini marshmallows, stirring gently to combine.

Add optional ingredients: If desired, fold in the chopped pecans and sprinkle in the sugar for extra texture and sweetness.

Chill: Cover the bowl and refrigerate the mixture for at least 2 hours to let the flavors meld and the fluff set.

Serve: Spoon the fluff into a serving dish or individual bowls and garnish with a sprinkle of coconut or a cherry on top for a festive touch.

Boston Cream Pie Cookies

 Ingredients

1 ½ cups all-purpose flour.

½ teaspoon baking powder.

¼ teaspoon salt.

½ cup unsalted butter, softened.

¾ cup granulated sugar.

1 large egg.

1 teaspoon vanilla extract.

1 package (3.4 oz) instant vanilla pudding mix.

2 cups cold milk.

¾ cup semi-sweet chocolate chips.

⅓ cup heavy cream.

Instructions

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

In another bowl, cream together butter and sugar until light and fluffy. Add the egg and vanilla extract, and mix well.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Scoop tablespoon-sized balls of dough onto the prepared baking sheet. Flatten each slightly and create an indent in the center of each cookie.

Bake the cookies for 8-10 minutes, or until the edges are golden. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Prepare the vanilla pudding by whisking together the pudding mix and cold milk until smooth and thickened. Refrigerate for 5 minutes.

To make the chocolate topping, heat the cream until it begins to simmer. Pour the hot cream over the chocolate chips, let it sit for 2 minutes, then stir until smooth.

Assemble the cookies by spooning vanilla pudding into the indent of each cooled cookie. Drizzle the chocolate ganache over the pudding and let it

 set before serving.

Pretzel S’Mores Bites

 INGREDIENTS

100 pretzel snaps (square pretzels)

25 regular sized marshmallows, cut in half

8 oz semi-sweet melting chocolate (dark is ok too)

3 graham cracker sheets, finely crushed or pulverized

INSTRUCTIONS

Place baking rack in the middle of the oven and preheat to 350°F.

Line your baking sheet with a silicone baking mat or parchment paper.

Arrange fifty pretzels in a single layer on the baking sheet, leaving about 2″ between each pretzel.

Place half a marshmallow on top of each pretzel.

Place baking sheet in the oven and bake until the marshmallows begin to brown. Oven times may vary, but I watched carefully for about 10 minutes.

Remove pretzels from the oven and top each one with a second pretzel, allowing to cool for a couple of minutes.

Melt chocolate according to package directions.

Dip each marshmallow pretzel into the chocolate about halfway and place onto a lined baking sheet.

Sprinkle crushed graham crackers crumbs over each pretzel bite while the chocolate is still wet.

Mozzarella Stuffed Meatballs

 

Ingredients:

1 lb ground beef

1 cup breadcrumbs

1 TBSP Italian seasoning

3 eggs

3 garlic cloves, minced

1 tsp salt

1/2 tsp pepper

1/2 lb mozzarella, cut into cubes

Olive Oil

Marinara (jar or homemade)

Instructions:

In a large bowl mix beef through pepper. Form into 2″ balls. Press a cheese cube in the middle and seal the meat around it.

Heat 1/2″ olive oil in a large skillet. Brown meatballs and then set aside on plate.

Pour marinara sauce into pan; bring to a simmer. Add meatballs and simmer until cooked through, about 30 minutes.

Serve over spaghetti or on top of a hoagie

Rice Krispie Chocolate Chip Cookies

 Ingredients:

1 cup unsalted butter, softened

¾ cup brown sugar, packed

½ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

2 ¼ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 ½ cups semi-sweet chocolate chips

2 cups Rice Krispies cereal

Instructions:

1. Preheat the Oven:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. Cream the Butter & Sugar:

In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy (about 2 minutes).

Add the eggs, one at a time, beating well after each addition.

Mix in the vanilla extract.

3. Combine Dry Ingredients:

In a separate bowl, whisk together the flour, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

4. Fold in the Mix-Ins:

Gently stir in the chocolate chips until evenly distributed.

Carefully fold in the Rice Krispies cereal, being gentle so they stay crispy.

5. Shape & Bake the Cookies:

Scoop tablespoon-sized dough balls onto the prepared baking sheet, spacing them 2 inches apart.

Bake for 10–12 minutes, or until the edges are lightly golden.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Lemon Curd Cookies

 

Ingredients

1 cup unsalted butter, softened

½ cup granulated sugar

2 large egg yolks

1 Tbsp grated lemon zest

1 Tbsp fresh lemon juice

½ tsp kosher salt

2½ cup all-purpose flour

1 cup Lemon Curd, or store-bought

Instructions

Heat oven to 350 degrees.

Line two half-sheet-pan baking sheets with parchment or nonstick liners.

Beat butter and sugar in a large bowl with mixer until well blended.

Beat in yolks, lemon zest, lemon juice, and salt.

Beat in flour just until moist clumps form. Gather dough together in bowl to bind.

Shape scant tablespoons of dough into 1-inch balls.

Place balls on prepared sheets, spacing them 1 inch apart.

Using a floured finger or something that will give a good round shape (I used the back of a small pestle), make a deep indentation in center of each ball.

Bake cookies until firm and lightly golden on bottom, about 18 to 20 minutes.

Remove cookies from oven and immediately fill indentations with curd.

Return to oven and bake 2 minutes longer to set curd.

Bake remaining cookies. Lightly dust edges with confectioners’ sugar before serving.

Serve.

Enjoy!

DING DONG CAKE

 INGREDIENTS:

1 box chocolate cake mix

1 pkg cream cheese (softened)

3 cups confectioner sugar

1 stick margarine (softened)

1 container cool whip

1 container chocolate icing

1 TBS milk

Directions:

1 – Make cake as directed on box in a 9×13 pan. When done let cool 10 min. Then put on cooling rack , when cooled cut in half then put one half back in bottom of pan,

2 – Make the Icing. Mix cream cheese softened, 3 cups powered sugar, 1 stick margarine softened, together with mixer. Then add the cool whip.

3 – Spread this on cake layer in pan, then put other layer on top

4 – Now take 1 can of chocolate icing add 2 tbsp of milk stir up well ,spread on cake. Keep in fridge

Coconut Cream Eggs – Who Can Resist? It’s Every Busy Mom’s Dream Dessert!

 

Ingredients:

8 oz softened cream cheese

1 tablespoon Butter, softened

4 cups powdered sugar

1 cup coconut, shredded

1 (12 oz.) bag melting chocolate chips

Instructions:

Line a baking sheet with parchment paper and set aside.

In a medium bowl, using a hand mixer beat cream cheese and butter until blended. Add powdered sugar gradually. Add coconut and use a mixing spoon to make sure it is well incorporated. Refrigerate for about 1 hour.

Dust your hands with powdered sugar and mold coconut mixture into egg shapes.

Place coconut eggs on parchment paper, and freeze for about an hour.

Melt the melting chocolate according to the package instructions.

Using a fork, dip the egg into chocolate and flip to cover completely. Use a second fork to help transfer the chocolate covered egg back onto the parchment paper.

Refrigerate 5-10 minutes to set the chocolate.

Serve immediately or store in the fridge in an airtight container.

ENJOY!