Monday, December 31, 2012

Cream Filled Cookies

It's been a while since I posted on here, I guess I've been slacking.  And surprise, it's a dessert!  These are seriously awesome cookies though.  These cookies are pretty easy, and super tasty too.  I bet kids would love them.  They are a basic chocolate cookie, with a marshmallow-cream filling.

Makes about 12 cookies

1/2 cup butter, softened
1 cup white sugar
1 egg
1 cup evaporated milk
1 tsp vanilla
2 cups flour (maybe a little more, add more if cookies are flat)
1/2 tsp salt
1/2 cup cocoa powder
1 1/2 tsp baking soda
1/2 tsp baking powder
Cream Filling:
1/2 cup softened butter
1 cup powdered sugar
1/2 tsp vanilla
1 jar marshmallow cream
optional - cream or milk

Heat oven to 400, and grease a cookie sheet.
Cream 1/2 cup of butter and white sugar together in a mixing bowl.  Add egg, evaporated milk, and vanilla.  Mix well.
Dry bowl:  mix flour, salt, cocoa powder, baking soda, and baking powder.  Add this dry mix slowly to the sugar mix while stirring.  Don't overmix it though--only mix it until your ingredients just combine.
Drop dough onto cookie sheet in rounded balls, but leave a good 2 or 3 inches between cookies, they will spread out significantly while they cook.  Use smaller balls if you want smaller cookies.
Bake cookies for 6-8 minutes, they shouldn't be mushy when you feel them.  Let cookies cool before filling, or the cream filling will melt.
Marshmallow filling:  In a medium bowl, blend cream filling ingredients.  If this mix is too dry, you can add a cream to moisten it up a bit--whipping cream, half and half, and even milk will work.  Mix or whip until smooth.
Fill cookies with cream, and see how long they last!

Wednesday, September 26, 2012

Southern Peach Cobbler

It's peach season, so it's time to make good use of all the fresh peaches.  This is a recipe for a tasty cobbler I made--it's much better cold than hot in my opinion.  You can use wheat flour if you want in the recipe, I don't think it would make much of a difference to the taste.


Peach Filling
8 peaches, peeled and sliced into thin wedges
2 Tablespoons brown sugar
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 teaspoon lemon juice
2 teaspoons cornstarch
Flour Mix
1 cup pastry flour (you can use all purpose if you don't have pastry or cake flour)
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 Tablespoons butter, cut into small cubes and chilled
1/4 cup boiling water
Cinnamon Sugar
2 Tablespoons brown sugar
1 teaspoon ground cinnamon

1.  Preheat oven to 425.  Combine peach filling ingredients in a big bowl, tossing to coat the peaches evenly. Put in a baking dish, and bake for 10 minutes.
2.  Combine the flour mix dry ingredients in a big bowl, and blend in the butter until it reaches a consistency similar to that of roughly ground cornmeal.  You don't want huge chunks of butter, but be careful not to overmix--this could make your cobbler topping tough.  Stir in the boiling water until it is just combined.
3.  Remove peaches from the oven, and drop spoonfuls of flour mix over the top.
4.  Mix the cinnamon and sugar together, and sprinkle over the top of the cobbler.  Bake until the top is golden brown--probably about 30 minutes.
5.  Chill the cobbler before eating it if you can, this will improve it's taste dramatically.

Sunday, September 23, 2012

Peach Ice Cream

I made this with some of dad's fresh peaches, and I seriously think it is the most delicious homemade ice cream I have ever had.  It's pretty easy to make too

4-5 medium peaches
3/4 cup simple syrup (cold)
3/4 cup whipping cream (cold)
1/2 cup milk

Peel and pit peaches, and then place in blender and puree with simple syrup.  For those who haven't made simple syrup, it's very easy.  Just use a 1:1 ratio of water and sugar, and heat it up and stir until the sugar is mostly dissolved.  Anyways, after blending place peach puree, put in a large bowl, and mix with whipping cream and milk.  Then add to ice cream mixer and let it mix for 20-30 minutes, depending on the size of your batch.

Saturday, August 11, 2012

Chocolate Cream Pie

This is a recipe I got from the Best Recipe book mom gave me for my birthday.  It is really, really good.
This pie can be made in a regular or graham cracker pie crust.

Cream Filling:
1/2 cup sugar
1/4 cup cornstarch
2 tablespoons unsweetened cocoa
4 ounces semisweet chocolate
1/8 teaspoon salt
5 large egg yolks, lightly beaten
2 cups 2% or whole milk
1/2 cup evaporated milk
2 tablespoons unsalted butter
1-2 teaspoons brandy (or something with alcohol, i used vanilla extract)

Whipped Cream Topping
1 cup heavy whipping cream
1 tablespoon sugar
1 teaspoon vanilla extract

Whisk sugar, cornstarch, cocoa, and salt in a medium saucepan.  Add yolks, then immediately but gradually whisk in milk and evaporated milk.  Cook over medium heat, stirring frequently at first, then constantly, as mixture starts to thicken and beings to simmer, 8 to 10 minutes.  Once mixture simmers, continue to cook, stirring constantly, for 1 minute longer.  Remove pan from heat; whisk in butter, brandy, semisweet chocolate, and 1 teaspoon vanilla extract.
Pour filling into a shallow pan, and put plastic wrap directly over filling surface to keep it from forming a skin--cool until warm.  Then poor into crust, and chill before serving.

Whipped Cream:
Beat cream and sugar in mixer until they get soft peaks; add vanilla.  Continue to beat just until it just barely forms stiff peaks.
Spread over filling and refrigerate.

Saturday, May 26, 2012

Its official!

So, guess who has two thumbs, and has been accepted to the Culinary Arts Institute at UVU?
This guy!
Sorry, no recipe in this post.

Monday, May 14, 2012

Cinnamon Swirl Bread

I made this bread the other day, and everyone seemed to like it, especially the kids.  This is not the quickest bread recipe, but it's really not very hard either--it just takes a bit of time.
Yield: 1 loaf.


Bread Dough

  • 1/2 cup milk
  • 1/2 stick unsalted butter
  • 2 1/2 teaspoons dry, active yeast
  • 1/2 cup warm water
  • 1/3 cup sugar
  • 2 eggs
  • 1 1/2 teaspoons salt
  • 3 1/2 cups flour 


  • 1/4 cup sugar
  • 5 teaspoons cinnamon
  • milk for brushing
  • 1 egg
  • 2 teaspoons milk
  1. Heat milk and butter until butter melts.  Cool until mixture is lukewarm (about 110 degrees)
  2. Sprinkle yeast over warm water in a mixer (you can do this in the bread-mixer) if you want.  Beat in sugar and eggs, and blend at a low speed.  Add salt, lukewarm milk mix, 2 cups of flour--mix until well blended, for about a minute.  Add 1 1/4 cups of flour, and knead at medium-low speed, adding more flour until dough is smooth and doesn't stick to the bowl (or your fingers when you pinch it).  This will probably take about 10 minutes.
  3. Once dough is smooth, soft, and elastic transfer it to a large oiled bowl to rise in.  Make sure and oil both side of the dough.  Cover with plastic wrap and let it rise until it doubles in size (2-2 1/2 hours).  After it has risen, punch down the center (you can refrigerate it at this point for up to a day if you need to).  Turn the dough onto an unfloured surface, and let it rest for about 10 minutes.
  4. Grease sides and bottom of bread pan.  Mix sugar and cinnamon in a small bowl (you can throw in raisins, nuts, etc at this point too).
  5. Roll the dough into a rectangle, as close to 8x18" as you can (lightly flour counter if dough sticks), and brush it with milk.  Sprinkle filling evenly over dough, leaving 1/2" border along far end.  Starting with the close end, roll up dough, and push sides in if it gets wider than 9".  When you reach the end, pinch the dough together tightly to form a secure seam.  Pinch the ends together firmly as well, and place loaf seam-down in pan, pressingly lightly to flatten.
  6. Cover top of pan with plastic wrap, and let it rise until dough is 1 inch above the top of the hand (this will take about an hour or so, or 2 if the dough has been refrigerated.  As the dough rises, move the oven rack to the center and heat oven to 350 degrees.
  7. Meanwhile, whisk egg and milk together in a small bowl.  Gently brush loaf top with egg mixture.
  8. Bake until loaf is golden brown, this should take 30-35 minutes.  Remove from pan and cool on a rack.
  9. Devour--once you cut it, it won't last long.

Thursday, April 19, 2012

Chicken Nuggets

Every kid loves chicken nuggets, but not every parent loves buying them from the store when they're really just chicken with crumbs on them.  These are cheaper than the store kind, and tastier too.


  • 3 skinless, boneless chicken breasts
  • 1 cup Italian seasoned bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • 1 tablespoon dried basil
  • 1/2 cup butter, melted


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Cut chicken breasts into 1 1/2-inch sized pieces. In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well. Put melted butter in a bowl or dish for dipping.
  3. Dip chicken pieces into the melted butter first, then coat with the breadcrumb mixture. Place the well-coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes.

Wednesday, April 11, 2012

black n white brownies

This is not the quickest brownie recipe, if you need them done in a half hour cook some from the box. These are not for those with weak arteries or diabetes though, haha.


  • 3/4 cup flour
  • 1/2 cup sugar
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup quick-cooking oats
  • 1 cup flaked coconut
  • 2/3 cup butter, melted
  • 2 tablespoons milk
  • 1/3 cup butter
  • 2 ounces of unsweetened (or semisweet) chocolate
  • 1/2 cup of marshmellows or marshmellow cream
  • 2 eggs
  • 1 cup packed brown sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup chopped walnuts (or your favorite nuts)
  • 4 ounces cream cheese, softened
  • 1/4 cup butter, softened
  • 1 1/2 teaspoons vanilla extract
  • 2 1/4 cups confectioners' sugar
  • 1/4 cup peanut butter
  • 1/4 cup chopped walnuts


  1. In a bowl, combine the flour, sugar, baking powder and salt. Stir in oats and coconut. Add butter and milk; mix well. Press into a greased 13-in. x 9-in. x 2-in. baking pan--this will be the crust for the brownies. Bake at 350 degrees F for 10-12 minutes. Remove from the oven. Reduce heat to 325 degrees F.
  2. In a saucepan, melt the butter, chocolate and marshmellows; cool slightly. In a mixing bowl, combine the eggs, brown sugar, milk and vanilla; mix well. Add chocolate mixture; mix well. Combine the flour, baking powder and salt; add to chocolate mixture and mix well. Stir in walnuts. Spread evenly over crust. Bake at 325 degrees F for 25-30 minutes or until a toothpick comes out with moist crumbs (do not overbake). Cool on a wire rack.
  3. In a mixing bowl, combine the first five frosting ingredients until smooth and creamy. Spread over bars. Sprinkle with walnuts. Store in the refrigerator.

Friday, April 6, 2012

Interesting Ideas

I found this list of ideas when I was surfing the internet.  Not all of them are genius, but some really are pretty good.
Tell me what you guys think, should I post things like this too or stick to recipes?

Tuesday, March 6, 2012

Applesauce Bars

Feel like cake, but sorta healthy?  Give these a try, they're super tasty and not really all that bad for you (compared to my normal treats at least )


  • 1/4 cup butter or margarine, softened
  • 2/3 cup brown sugar
  • 1 egg
  • 1 cup applesauce
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice (didn't have any so i used some cinnamon, nutmeg, and allspice)
  • chopped nuts, chocolate chips (optional)

  • 1 1/2 cups confectioners' sugar
  • 3 tablespoons margarine, melted
  • 1 tablespoon milk (use cream cheese if you prefer a creamy icing_
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
  2. In a medium bowl, mix together the butter, brown sugar and egg until smooth. Stir in applesauce. Combine the flour, baking soda, salt and pumpkin pie spice; stir into the applesauce mixture until well blended. Mix in nuts and chocolate chips, and spread evenly into the prepared pan.
  3. Bake for 25 minutes in the preheated oven, or until edges are golden. Cool in the pan over a wire rack.
  4. In a small bowl, mix together the confectioners' sugar and margarine. Stir in vanilla and milk until smooth. Spread over cooled bars before cutting into squares.

Wednesday, February 22, 2012

Mom's Zucchini Bread

This bread is awesome!
Yield: 2 Loaves


  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 teaspoons ground cinnamon
  • 3 eggs
  • 1 cup vegetable oil
  • 2 cups white sugar (I used 1 cup sugar and 1 cup applesauce)
  • 3 teaspoons vanilla extract
  • 2 or 3 cups grated zucchini
  • 1 cup chopped walnuts

Crumb Topping (optional, but delicious)
 1/2 c. regular oats, 1/2 c. brown sugar, 1/4 c. flour, 1/4 t. cinnamon, 1/4 c. butter


  1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
  2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
  3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
  4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean.  Pour crumble topping over after bread has baked for about 30 minutes--if you don't wait it'll sink.
  5.  Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Friday, February 3, 2012


 fresh summer grape tomatoes are the best  :)
 no bakes, and happy ones at that  :)

 It's been a weird winter, but the lack of snow has allowed for extra frisbee golf 
Some creamy and cheesy baked fries

 my first two loaves of bread i ever made on my own
 It was spicy, buttery, and delicious  :)

Saturday, January 28, 2012

Zucchini Brownies

These taste like brownies with a no bake glaze.  Basically, they are amazing.
Plus, they are an easy way to fit some zucchini into the diet without having to taste it.  Not even picky kids will realize these have any healthy ingredients in them.


  • 1/2 cup vegetable oil
  • 1 1/2 cups white sugar
  • 2 teaspoons vanilla
  • 2 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups shredded zucchini
  • 1/2 cup chopped nuts

Glaze Ingredients:
  • 6 tablespoons unsweetened cocoa powder
  • 1/4 cup margarine
  • 2 cups confectioners' sugar
  • 1/4 cup milk
  • 1/2 teaspoon vanilla extract
  • 3/4 cup of rolled oats


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
  2. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.
  3. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa and oats. Spread over brownies before cutting into squares.

Monday, January 16, 2012

Cookie or Cake?

This recipe is basically cookie dough cooked as a cake.  It's delicious, but get your milk ready when you eat these.  You're going to need it  :)

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter or margarine, softened
3/4 cup granulated sugar (powdered is ok too)
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large egg
1 (12 ounce) package chocolate chips
1 cup chopped nuts

Preheat oven to 375 degrees F.
Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. 
Gradually beat in flour mixture. Stir in morsels and nuts. Add cookie dough to a greased 9x13 pan, and flatten.
Bake for 20 minutes, or until edges are golden brown.