Category Archives: Dessert


Grilled Pineapple and Pound Cake

This dessert has a huge wow factor with minimal effort.


Start with some freshly sliced pineapple and cream cheese pound cake.


Spray them down with a little bit of baking spray and cook,

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just long enough to get grill marks on both sides.


Place a piece of grilled pound cake on a plate, top with the grilled pineapple, some vanilla ice cream, and store bought caramel sauce.


So good.

5.0 from 1 reviews
Grilled Pineapple and Pound Cake
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Grilled Pineapple and Pound Cake
Serves: 4
  • sliced fresh pineapple
  • sliced pound cake
  • baking spray
  • vanilla ice cream
  • caramel sauce
  1. Spray the pound cake and pineapple with baking spray.  Grilled over a hot grill until grill marks form.
  2. Serve warm with vanilla ice cream and caramel sauce.
  3. Eat!


Cream Cheese Pound Cake

So I’m pretty sure my grandma Betty owned stock in butter, mayonnaise, and cream cheese.


Butter? Check.  Cream cheese? Check.  Thank the lord she left the mayo out of this recipe.


This recipe is so easy and produces a dense and rich pound cake as a perfect base for any recipe!


Look at that luscious batter.


It can bake up a little dark on the sides so don’t be alarmed.


But, the middle will be perfectly cooked and delicious.

Cream Cheese Pound Cake
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Cream Cheese Pound Cake
Serves: 24
  • 1 cup butter
  • 8 oz cream cheese
  • 1½ cups sugar
  • 1½ teaspoons vanilla
  • 4 eggs
  • 2 cups flour
  • ½ teaspoon baking powder
  1. Preheat oven to 325 degrees.
  2. Cream together the butter, cream cheese, and sugar.
  3. Add eggs, one at at time, beating well after each addition.
  4. Add in baking powder, mix well, and then slowly add in flour.
  5. Spray two 8.5x4.5 loaf pans with baking spray and divide batter evenly between loaf pans.
  6. Bake for 1 hour 10 mins or until a toothpick inserted in the middles comes out clean.
  7. Eat!


2 Ingredient Ice Cream

Too good to be true??? Really, though its only 2 ingredients and it does produce a decent ice cream.


That is it.  A can of sweetened condensed milk and a pint of cream.

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I cheated a little bit and added in a vanilla bean. So technically mine is three ingredients.


Pour your sweetened condensed milk into a bowl,


whip some cream,


stir the vanilla bean into the sweetened condensed milk (or you could totally use a teaspoon of vanilla extract),


fold the whipped cream into the sweetened conduced milk.


And that’s it.  Freeze until hard and you have ice cream.


No recipe needed just the method.  And this is blank canvas for all sorts of flavors.  Stir in candy or cookie pieces, swirl in chocolate or caramel.  The combinations are endless.



Cookie Dough Gooey Butter Bars

So, I really don’t know what to say about these bars other than that they are deadly.

Good luck not eating the whole pan.

You start with making a cookie base using a cake mix.


Love these mini chocolate  chips….


Then make up some cookie dough,


and smear that all over your base,


soooo good.


Then this whole pan of goodness gets topped with a luscious cream cheese topping.


Spread that all around, and pop it in the oven.


No words, just yum.


Cookie Dough Gooey Butter Bars
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Cookie Dough Gooey Butter Bars
Serves: 30
  • Base
  • 1 box yellow cake mix
  • ½ cup butter, melted
  • 1 egg
  • Cookie Dough Filling
  • ½ cup butter, room temperature
  • 1 cup light brown sugar
  • 2 Tbsp milk
  • 1 tsp vanilla
  • ½ tsp kosher salt
  • 1 cup flour
  • 1 cup chocolate chips
  • Top Layer
  • 8 oz cream cheese, room temperature
  • ⅓ cup light brown sugar
  • 1 tsp vanilla
  • 2 eggs
  • 1½ cups powdered sugar
  1. Preheat oven to 325°
  2. Base
  3. Line pan with foil and spray with cooking spray.
  4. In bowl of stand mixer combine cake mix, egg and melted butter until a thick dough forms.
  5. Press this into your prepared pan.
  6. Cookie Dough Filling
  7. Cream butter and sugar together until combined. Add milk and vanilla, mixing until smooth. Beat in salt and flour until dough forms. Stir in chocolate chips.
  8. Spread the cookie dough on top of cake base to about ½ inch from the edge.
  9. Top layer
  10. In bowl of stand mixer beat cream cheese and brown sugar until smooth. Add in eggs and vanilla, mixing until combined and smooth, scraping sides as needed.
  11. Beat in powdered sugar until smooth.
  12. Spread this over the cookie dough layer.
  13. Bake for 30-35 minutes until edges are light golden brown and center is almost set.
  14. Allow to cool on a wire rack for 30 minutes and then transfer to the refrigerator to chill completely, at least 2 hours.
  15. Eat!

Recipe adapted from


Happy Happy Birthday to Me!

Happy Groundhog’s day!!!

And happy birthday to me! (At least it’s not on Superbowl this year)


So, I was searching around looking for a birthday cake to make for myself (what, you don’t do that?)


and I came across this Brownie Bottomed Peanut Butter Cheesecake from Cookies and Cups, which is basically all my favorite things rolled into one.


And no, I’m not sharing.

Happy Happy Birthday to Me!
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Brownie Bottom Peanut Butter Cheesecake
Serves: 12
  • 1 box brownie mix prepared per package directions
  • 1 cup hot fudge sauce, divided
  • 2  packages cream cheese, room temperature
  • 1½ cups peanut butter
  • 1 can sweetened condensed milk
  • 2 cups heavy whipping cream
  • ¼ cup powdered sugar
  • 12 peanut butter cups, chopped
  1. Bake brownies according to package directions, allow to cool completely.
  2. Remove ¾ of the cooled brownies and press into the bottom of a 9 inch springform pan.
  3. Spread ¾ of a cup of warmed chocolate sauce on the top of the brownies.
  4. In the bowl of a stand mixer beat the cream cheese and peanut until evenly combined. Stir in sweetened condensed milk.
  5. In another bowl beat the cream with the powered sugar until stiff peaks form. Reserve 1 cup of whipped cream and fold the rest into the peanut butter cream cheese mixture.
  6. Spread half of peanut butter mixture on top of brownie base. Crumble remaining brownies and sprinkle them on top of peanut butter mixture. Top with remaining peanut butter mixture and finally remaining whipped cream.
  7. Sprinkle chopped peanut butter cups on top and drizzle with remaining hot fudge sauce.
  8. Chill for at least 4 hours. Overnight is best.
  9. Remove sides of Springform pan when ready to serve.
  10. Eat!


New York Times Chocolate Chip Cookies

I was on a mission to find the best chocolate chip cookie recipe.


It is safe to say that I have completed my mission.

Now this recipe is a little time consuming but the wait is worth it.


These really are the perfect all around cookie.

New York Times Chocolate Chip Cookies
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New York Times Chocolate Chip Cookie Recipe
Serves: 18-24
  • 2 cups minus 2 tablespoons (8½ ounces) cake flour
  • 1 & ⅔ cups (8½ ounces) bread flour
  • 1¼ teaspoons baking soda
  • 1½ teaspoons baking powder
  • 1½ teaspoons kosher salt
  • 1¼ cups (10 ounces) unsalted butter, at room temperature
  • 1¼ cups (10 ounces) light brown sugar
  • 1 cup plus 2 tablespoons (8 ounces) granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3 & ⅓ cups (20 ounces) dark chocolate chips
  • Sea salt, for sprinkling
  1. Sift together the cake flour, bread flour, baking soda, baking powder and salt into a large bowl and set aside.
  2. Cream together the butter and sugars on medium speed until very light, about 5 minutes. Add the eggs one at a time, mixing well after each addition, then add the vanilla. Reduce the mixer speed to low, gradually add the dry ingredients and mix until just combined, 5 to 10 seconds. Using a rubber spatula, fold in the chocolate chips.
  3. Press plastic wrap against the dough and refrigerate for at least 24 hours, up to 72 hours.
  4. When ready to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat.
  5. Scoop 3½-ounces of dough, roll into a rough ball (it should be the size of a large golf ball) and place on the baking sheet. Repeat until you have six mounds of dough on the cookie sheet. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer the parchment or silicone sheet to a wire rack for 10 minutes, then transfer the cookies onto another cooling rack to cool a bit more, until just warm or at room temperature. Repeat with remaining dough (or keep some of the dough refrigerated for up to 3 days, and bake cookies at a later time). Store leftover cookies in an airtight container at room temperature for up to 3 days.

Recipe notes:

-I have used all purpose flour for both of the flours in a pinch and the recipe still worked great!
-I also used a 2 3/4 oz scoop and the cookies were plenty big!


Cookies n Cream Rice Krispy Treats

So yeah.  All I can say about these is yum.


I mean who doesn’t love a rice krispy treat?


Obviously me.  I couldn’t even keep my fingers out of the pan long enough to take a picture.

Oh well.  There’s always next time I guess.

Cookies n Cream Rice Krispy Treats
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Cookies n Cream Rice Krispy Treats
Serves: 20
  • 6 tablespoons butter
  • 60 large marshmallows
  • 9 cups rice krispies
  • 30 oreos, chopped
  • 2 cups mini marshmallows
  1. Spray a 15x10 baking dish with cooking spray.
  2. In a large pot melt the butter and marshmallows.  Stir in rice krispies.  Then add in the chopped oreos and mini marshmallows.  Stir well and then dump into prepared pan.  Press down into a even layer.
  3. Let cool slightly, and then cut into squares.
  4. Eat!

Tip for pressing into a single layer without all the stickiness: wet hands!  Get your hands wet before touching the warm rice krispy treats and they won’t stick.  Magic.


Banana Fosters Cinnamon Rolls

So I’m always thinking up new combinations for cinnamon rolls. Hence, these chocolate ones!  I’m thinking a cookies and cream version should be next on my agenda…..

But these banana fosters ones are soooo good.  I think I ate four of them in a day.  No joke.  I had to send them with my boyfriend to work to get them out my house.


You start with a butterscotch flavored dough, rolled out nice and thin,


spread on a nice layer of softened butter,


sprinkle that with brown sugar and cinnamon,


top it with some diced up bananas,


and roll it up tight.


Then you slice them up (I usually use dental floss to cut my cinnamon rolls, but it would not get through the bananas, so I just used a knife)


bake them off,


and top them with a caramel cream cheese icing.

They are like a cross between cinnamon roll, banana bread, and banana fosters.


Banana Fosters Cinnamon Rolls
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Banana Fosters Cinnamon Rolls
Serves: 24-30
  • For the dough:
  • 1 small package of butterscotch instant pudding mix
  • 2 cups milk
  • 2 packages yeast (4½ teaspoons)
  • 2 tablespoons sugar
  • ½ cup luke warm water
  • 1 stick of butter, melted
  • 2 eggs
  • 1 tsp salt
  • 6-8 cups of flour
  • 2 sticks of butter, softened
  • 2 cups brown sugar, lightly packed
  • 4 teaspoons cinnamon
  • 5 bananas diced
  • For the frosting:
  • 8 oz cream cheese
  • ½ cup caramel sauce
  • 1 stick of butter, softened
  • 1 teaspoon vanilla
  • 4 cups powdered sugar
  • 1 tablespoon milk
  1. Turn on your oven to its lowest setting, 170 degrees or so. Once it reaches temperature turn it off.
  2. In a small bowl mix together the yeast, sugar, and warm water. To tell if the water is the right temperature, stick your wrist under the running water and if you can feel it barely warm then thats perfect.
  3. In the bowl of a stand mixer mix together the pudding and milk. Then add in the melted butter, eggs, and salt. Mix well. Stir in the yeast mixture.
  4. Start adding in your flour. I add about 4-5 cups of flour and then switch to a dough hook. Keep adding flour until your dough pulls away from the side of the bowl. I normally use around 7 cups. Put the dough in a large bowl sprayed with non stick cooking spray and place in the warm oven. Let raise until doubled in size, and then let raise again.
  5. Once the dough had doubled in size a second time, roll it out on floured surface. Don't be stingy with the flour, this dough is sticky and you don't want it to stick to the table as you roll it out to about 36" X 28".
  6. Spread 1 cup of softened butter over the dough. Mix together the cinnamon and brown sugar. Sprinkle evenly over the dough. Sprinkle with the diced bananas.
  7. Starting with the long side, roll up the dough being careful to keep it rolled really tight. Cut it with a knife every 2 inches. Place the rolls in a greased baking dish and press down lightly with your hand. Place in a warm spot and let raise again.
  8. Make the frosting. Mix all the frosting ingredients together until smooth.
  9. While the rolls are raising preheat the oven to 350 degrees. Bake the rolls for 20 minutes or until golden brown. Frost while they are still warm.
  10. Eat!

After the first rise, this dough can be covered with a kitchen towel and placed in fridge over night.  The next day just roll them out and proceed with the rest of the recipe.


Oma Lynne’s Caramel Apple Dip

Need a last minute dessert for Halloween??? Or side dish for that matter?

Then make this.


It could not be simpler, or more delicious!


Tip: always buy more apples than you think you will need!!!

Oma Lynne's Caramel Apple Dip
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Oma Lynne's Caramel Apple Dip
Serves: 8-12
  • 1 stick of cream cheese, softened
  • ½ cup of powered sugar
  • caramel
  • toffee pieces
  • apples, sliced
  1. Beat together the cream cheese and sugar. If you would like it sweeter, add more sugar.
  2. Spread sweetened cream cheese on a platter.  Top with caramel sauce, leaving some of the cream cheese visible.  Sprinkle with the toffee pieces.
  3. Place the apple slices around the cream cheese/caramel in a circle.
  4. Eat!