Category Archives: Desserts

Peanut Butter Cookies

Peanut-Butter-CookiesThese Peanut Butter Cookies are soft and chewy, they’re delicious served warm and with milk. Sometimes I add a few chocolate chips or nuts to the batter, but the original recipe is delicious enough on their own.

3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup unsalted butter, softened
1 cup packed brown sugar
1 cup white sugar
2 eggs
2 cups peanut butter chips
1 cup peanut butter
2 teaspoons vanilla extract


1. Preheat oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
2. Mix flour, baking powder and salt in a medium bowl.
3. In a large bowl, beat butter, peanut butter, and vanilla with an electric mixer until well blended. Beat in both sugars. Scrape down the sides of the bowl. Stir in half of the dry ingredients into the mixture. Add eggs one at a time, blending well after each addition. Mix in remaining ingredients. Stir in peanut butter chips.
4. For each cookie, roll 1 heaping tablespoon full of dough into 1 3/4 inch diameter ball. Arrange balls 2 1/2 inches apart on prepared baking sheets. Using the back of fork, flatten dough balls and form a crosshatch on tops.
5. Bake cookies until dry on top, about 15 minutes.
6. Cool cookies on baking sheets for 5 minutes. Using a spatula, transfer cookies to cooling racks to cool completely.

Chocolate Cream Pie

This chocolate cream pie is easy to make and the filling is good enough to eat on its own as pudding.

1 Graham Cracker Pie Crust

3/4 C Sugar

1/3 C Cocoa

1/3 C Cornstarch

1/4 t Salt

3 Eggs, beaten

3 C Milk

3 T Butter

2 t Vanilla

In a medium sauce pan, stir together sugar, cocoa, cornstarch and salt. Combine the eggs and milk in a bowl, slowly stir into the sauce pan. Blend well. Cook over medium heat, stirring constantly with whisk until it thickens and begins to boil. Remove from heat. Add the butter and vanilla, mix until smooth. Poor into pie. Press plastic wrap over the top and refrigerate for 8 hours.


Zucchini Bread

zucchini breadGardens are in full bloom. With plenty of zucchini squash being plucked from the green gardens, you may have more of the vegetable then you know what to do with. Giving the extra produce to your neighbors, friends, and family are a great option. Another is baking zucchini bread.

3 C Flour
1 t Salt
1 t Baking Soda
3 t Ground Cinnamon (if not using chocolate chips)
3 eggs
1 C Vegetable Oil
2 1/4 C brown sugar
3 t Vanilla
2 C Zucchini, grated

Optional Ingredients-
1 C Walnuts
1 1/2 C Chocolate Chips

Preheat oven to 325. Grease 2 – 8X4 bread pans.

Mix together the flour, salt, baking soda and cinnamon in a large bowl. In a separate large bowl, cream together the eggs, oil, brown sugar, and vanilla. Slowly add in the dry ingredients and mix until well blended. Fold in the zucchini and the optional walnuts and chocolate chips. Pour the batter into the two bread pans. Bake for 40-60 minutes or until an inserted toothpick comes out clean.


I shred the zucchini, measure out the correct amount and freeze in freezer safe bags. I use these pre-measured packs to make fresh zucchini bread through the winter. Alternatively, I use these for additions to pasta dishes and sauteed dishes.

Apple Crisp

One of my favorite desserts is Apple Crisp. Below is the recipe I use, but in all honesty, sometimes I make the crumble topping and store it for individual servings in an airtight container in the fridge. When I have a hankering for a treat, I’ll slice up just one or two apples, sprinkle them with a bit of sugar and water, add it to a bake safe ceramic bowl and sprinkle some of the topping on top. Bake for about 15-20 minutes and I have a mini dessert I don’t have to share!

But for those of you who are not gluttonous/selfish like I, here is the full recipe, that’s sure to please:

• 10 C apples, peeled, cored and sliced. I prefer a mixture of Macs, Fuji, Pink Lady, and Granny Smith
• 1 C white sugar
• 1 T all-purpose flour
• 1 t ground cinnamon
• 1/2 C water

• 1 C quick-cooking oats
• 1 C all-purpose flour
• 1 C packed brown sugar
• 1/4 t baking powder
• 1/4 t baking soda
• 1/2 C butter, melted
• 1/2 C Nuts, optional

1. Preheat oven to 350 degrees F (175 degree C).
2. Place the sliced apples in a 9×13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.
3. Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda, nuts and melted butter together. Crumble evenly over the apple mixture.
4. Bake at 350 degrees F (175 degrees C) for about 45 minutes or until the topping is golden brown and a fork enters through the apples with only a little resistance.

Serve warm a la mode, with whipped cream, or drizzled with caramel.

Caramel Corn

caramel cornTaking you back to memories of childhood baseball, this recipe is an even tastier version of “Cracker Jacks”– the prize is its own taste! It’s a hit at parties and at the office, and makes enough to share. You can also substitute the popcorn for gluten-free alternatives like Chex cereal, or if you want just a hint of caramel, add more popcorn to the recipe. Mixing in a variety of nuts is another tasty adjustment! I prefer the caramel corn a day after it’s been made, but it will stay good for about a week, too.

1 C Butter

2 C Brown Sugar

½ C Corn Syrup

1 t Salt

½ t Baking Soda

1 t Vanilla Extract

5 Quarts Popped- Pop Corn

Optional- 1 C peanuts or nuts

Preheat oven to 250

Separate popcorn into two or three large bowls, make sure to leave enough room (2-3 inches) to stir. Set aside.

Melt butter in a medium sauce pan over medium heat. Stir in Brown Sugar, Corn Syrup, and Salt. Using a spatula, stir constantly, bring to boil. Boil without stirring for four minutes.

Remove from heat and stir in Baking Soda and Vanilla. Pour over popcorn in a thin stream, stir to coat. Place coated popcorn in two cookie sheets. Bake for one hour, stirring every 15 minutes. Let cool completely before breaking into pieces.