Holiday Hack! Easy, Delicious Cookies!

I’m a bake your own cookies kind of girl. But… these cookies Pumpkin Cookies with Cream Cheese Flavored Chips are delicious! I picked up some for a Halloween party I was hosting and ended up making them today. These take about 18 minutes to bake and are the perfect holiday hack when you have unexpected guests or just can’t bake another thing by scratch!

 

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A Sweet Treat For Valentine’s Day! A Mouth Watering Simple Cheesecake!

What’s the best thing about February 14th? Well for me I was admitted to the hospital that day to have my Valentine who was actually born on February 16th! But, the second best thing for me would be the chocolate! If you want to spread a little love around then try this Cheesecake Recipe that is super simple and super yummy! I originally got this recipe from How Jen Does It and I’ve been making it for all types of fun occasions! The original recipe is a Chocolate Raspberry Cheesecake, which is delicious also, but you can make this easy version as well.

Recently, I brought it to a gathering with some parents from my daughter’s school and it was a hit. I cut the cheesecake in small pieces, added a few strawberries as a garnish on a pretty platter, tied it with some twine and added one of my handcrafted cards and it was the perfect gift to give to the hostess and her guests! Doesn’t it look yummy!

valentin

Here’s the recipe:

Ingredients

  • 1 package (8 oz.) cream cheese, softened*
  • 1 can (14 oz.) sweetened condensed milk
  • 1 egg
  • 3 tablespoons lemon juice
  • 1/2 teaspoon vanilla
  • 1 cup fresh or frozen raspberries
  • 1 Keebler® Ready Crust® Chocolate Pie Crust (I made my own pie crust with regular graham crackers)
  • 1/4 cup whipping cream
  • 2 squares (1 oz. each) semi-sweet chocolate, chopped

Directions

Crust:

Crush one package of Graham Crackers. If you extra chocolaty goodness use chocolate Graham Crackers which is also delicious. Once all the crackers are finely crushed add 6 tablespoons of melted butter and mix it well. Put the mixture in a pie dish (so much easier than a round pan) spread it around with you fingers, patting it down. Then place it in the fridge until it is firm.

Mixture:

1. In large mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Gradually beat in sweetened condensed milk.

  1. Add egg, lemon juice and vanilla, mixing until just combined.

  2. Slowly pour cheese mixture over crust. Bake at 350°F about 30 minutes or until center is almost set. Cool for 1 hour on a cooling rack.

  3. In small saucepan combine cream and chocolate. Cook over low heat, stirring constantly, until chocolate melts and mixture thickens slightly. Remove from heat. Pour over cheesecake. Refrigerate at least 2 hours.

  4. Garnish as desired. Store in refrigerator.

 

Looking for a Yummy Fall Treat? Check Out My Homemade Pumpkin Roll Recipe!

pumpkin roll

 

Pumpkin Roll is my hands down favorite fall dessert. Once I learned how to make it from scratch, let’s just say from October to November you could always find a pumpkin roll in our house. Last night I made one and it is half way finished already!! There is no comparison making these yummy delights from scratch rather than buying them from the store. Below is the recipe (I got this from Libby) and I promise you will get hooked!

Ingredients

CAKE
  • 1/4 cup powdered sugar (to sprinkle on towel)
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup LIBBY’S® 100% Pure Pumpkin
  • 1 cup walnuts, chopped (optional)
FILLING
  • 1 pkg. (8 oz.) cream cheese, at room temperature
  • 1 cup powdered sugar, sifted
  • 6 tablespoons butter or margarine, softened
  • 1 teaspoon vanilla extract
  • Powdered sugar (optional for decoration)

Directions

FOR CAKE:
PREHEAT
oven to 375° F. Grease 15 x 10-inchjelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:
BEAT
cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

 Now fall in love with this tasty fall treat!

My Trader Joe’s Choice of the Week! Gingerbread Cake and Baking Mix!

During Christmas I really try to bake the majority of cookies, cakes and anything else from scratch. Mainly because I think it tastes better and Anya really enjoys adding all the ingredients together. But, I do like having a quick delicious go to alternative that can taste homemade without all the homemade work, especially if I end up having unexpected guest or I just need to save time. I found this Gingerbread Cake and Baking Mix at Trader Joes and decided to try it out. It is really good! You mix 4 ingredients… the mixture, 1 egg, water and vegetable oil and mix it by hand, then pour it into a pan. I baked it for about 35 minutes. It came out moist and flavorful! It is a little spicy like most gingerbread cakes or cookies so Anya probably won’t eat this as much, but it is perfect for friends with a cup of coffee and good conversation!

An easy inexpensive way to bake a gingerbread loaf!

An easy inexpensive way to bake a gingerbread loaf!

So good!

So good!

Easy Delicious Chocolate Raspberry Cheesecake!

If you like cheesecake you will love this recipe it is so simple and yummy! I got this recipe from How Jen Does It. If you’ve never watched Jen you should, she’s an absolute delight to watch and has some great tips on just about everything! She originally got this recipe from Keebler and it is a keeper! I made it with and without raspberries and it was good both ways.

Ingredients

  • 1 package (8 oz.) cream cheese, softened*
  • 1 can (14 oz.) sweetened condensed milk
  • 1 egg
  • 3 tablespoons lemon juice
  • 1/2 teaspoon vanilla
  • 1 cup fresh or frozen raspberries
  • 1 Keebler® Ready Crust® Chocolate Pie Crust (I made my own pie crust with chocolate graham crackers)
  • 1/4 cup whipping cream
  • 2 squares (1 oz. each) semi-sweet chocolate, chopped

Directions

1. In large mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Gradually beat in sweetened condensed milk.

2. Add egg, lemon juice and vanilla, mixing until just combined.

3. Arrange raspberries in crust. Slowly pour cheese mixture over berries. Bake at 350°F about 30 minutes or until center is almost set. Cool for 1 hour.

4. In small saucepan combine cream and chocolate. Cook over low heat, stirring constantly, until chocolate melts and mixture thickens slightly. Remove from heat. Pour over cheesecake. Cool for 30 minutes. Refrigerate at least 2 hours.

5. Garnish as desired. Store in refrigerator.

cheesecake2

Nothing Says Fall Like a Delicious Pumpkin Roll!

Fall has arrived and so has the pumpkin craze! I’m obsessed with pumpkins so last year I tried my hand at making a pumpkin roll and it was delicious. It’s fairly simple and so yummy! I had the recipe posted awhile back, so if you are interested in making this pumpkin roll for you family go to http://asinglechristianmomsadvice.blogspot.com/2013/10/the-yummiest-pumpkin-roll-receipe-ever.html You will make more than one!

 

Sweet Potato Pie! Super Easy Recipe!

Anya loves sweet potato pie so I promised I would make one for her. Although I have never made a pie! I KNOW! I’m more of a cake and cookie type of gal, I’ve never been a big pie eating girl. But, I thought I’d try my hand at making a pie so here is the recipe and the outcome! It is delicious!

Ingredients
1 (9in unbaked pie crust)
2 Cups of sweet potatoes
2 Tablespoons of butter softened
2 Eggs beaten
1 Cup of white sugar
1 Tablespoon of All Purpose Flour
1/2 Teaspoon of Salt
1/2 Cup of Buttermilk
1/4 Teaspoon of Baking Soda
1 Teaspoon of Vanilla

Directions:

Makes servings Adjust Recipe (Help)

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix together mashed sweet potatoes, butter or margarine, and eggs. In a separate bowl, mix together sugar, flour, and salt. Mix in spices if desired. Add to sweet potato mixture and stir well.
  3. Mix together buttermilk and baking soda. Add to sweet potato mixture and stir well. Mix in vanilla extract. Pour filling into pastry shell.
  4. Bake in preheated oven for 70 minutes, until set in center.

Let it cool and serve!

 

The Yummiest Pumpkin Roll Receipe Ever!!

I love pumpkin, seriously I am obsessed with anything pumpkins! Including real pumpkins, pumpkin lattes, pumpkin rolls, pumpkin cupcakes pumpkins…pumpkins…pumpkins!!! I guess that makes me a pumpkin head!! LOL! I look forward to Autumn all year mainly for pumpkins! So I decided to try to make one of my favorite desserts, a pumpkin roll! So I found this recipe from Libby’s that is out of this world! It isn’t the easiest thing on earth and I tried it twice. The first time I didn’t let it cool enough before I unrolled it and it cracked a bit but still delicious! However,  the second time I let it cool long enough and it is FABULOUS!!!

Ingredients

CAKE
  • 1/4 cup powdered sugar (to sprinkle on towel)
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup LIBBY’S® 100% Pure Pumpkin
  • 1 cup walnuts, chopped (optional)
FILLING
  • 1 pkg. (8 oz.) cream cheese, at room temperature
  • 1 cup powdered sugar, sifted
  • 6 tablespoons butter or margarine, softened
  • 1 teaspoon vanilla extract
  • Powdered sugar (optional for decoration)

Directions

FOR CAKE:
PREHEAT
oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:
BEAT
cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

 
The Assistant

After the oven



Roll and let cool for an hour at least

 

The Outcome!!!!!!