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Molasses Cookies with Vanilla Icing

It’s Christmas time and it’s Callen’s 2nd Christmas but his first fun Christmas. He was only 4 month old last year and I am looking forward to opening presents with him this year.

We wanted to start Christmas traditions and I thought decorating a gingerbread house would be fun. Not that he could do anything, just thought he might like to watch or help some how. Well, he didn’t seem too interested in it. He wanted to eat the icing and then he was done. I made these cookies right after we made the gingerbread house. I could smell the cinnamon and ginger from the house we decorated and it made me really want these cookies.

Molasses Cookies with Vanilla Icing

These are so so good. Soft and chewy and the icing just makes it even better. My first batch I tried without the icing but it needed a little icing to top it off and it does. The icing really does make the cookie better.

I sent some home with my mom and my dad sent me a text asking me to make more for when I came home for Christmas. I saved some of the batter so I can bake the rest when we go to their house next week. You’re welcome dad.

Molasses Cookies with Vanilla Icing

We took Callen’s Christmas picture a little early. I love my little man. He has grown so fast. I can’t believe how big he is already. What makes this picture even more special, is that he’s sitting im my old rocking chair. It’s perfect for him, just the right size.

We wish you a very Merry Christmas from our house to yours! Hope your Christmas is filled with joy of family all around.



Molasses Cookies with Vanilla Icing

Makes: 2 dozen  Time: prep 15 minutes; chill 3 hour or overnight; bake 8-10


1 1/2 cup shortening

2 cup white sugar

1/2 cup molasses

2 eggs

4 cup all-purpose flour

4 tsp baking soda

2 tsp ground cinnamon

3/4 ground cloves

3/4 ground ginger

1 tsp salt


3 – 4 tablespoons milk

2 cups powdered sugar

1/2 tsp vanilla


  • Melt the shortening in a small sauce pan on the stove and cool.
  • While shortening is melting and cooling, in a separate bowl, sift dry ingredients together.
  • Transfer melted shortening to mixer.
  • Temper the eggs by adding a tablespoon of shortening to eggs and mix before adding to the bowl.
  • Add sugar, eggs, and molasses, beat well.
  • Add to the dry ingredients slowly to shortening mixture.
  • Mix well and chill 3 hours or overnight.
  • Form into 1 inch balls. Place on cookie sheet with cookie mat or parchment paper 2 inches apart.
  • Bake at 375 degrees F for 8-10 minutes.
  • Let cool completely in a single layer.
  • Mix all ingredients for icing.
  • Add more milk or sugar to thicken or thin. You want it to be a little thick, not a glaze.
  • Pour into a zip top bag and cut corner off to pipe onto cooled cookies.
  • Store in an air-tight container.

Recipe Adapted from KitchMe

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My dad (and I) LOVES cheesecake. We have this on going tradition that whenever one of us eat cheesecake we have to text the other one to rub it in. There’s normally a picture of the cheesecake included in the text.

The first time I took on the challenge to bake a cheesecake I was very nervous. I didn’t have a stand mixer and I thought that cheesecake were going to be difficult to make. It was Christmas time and I was ready to take on the challenge. It came out looking good. Not as good as the picture from the recipe I was using and it tasted good but not as good as some cheesecakes I’ve had before. On Christmas I got a BIG surprise. My husband and I wasn’t going to get each other Christmas presents that year because we were trying to save money and we were going to Florida to visit his family right after Christmas. We finished opening presents at my parents house. Then my mom says “Wait! We have one more!” and she asked my husband if he would go downstairs to get the present that was sitting at the bottom of the steps. I thought it was a present for dad that mom was surprising my dad with, I was wrong. My hubby came up with a big box and sat it down right next to me. I was confused and he told me to open it. Being shocked I opened up the present and saw a red Kitchen Aid mixer. I just sat there with unbelief. Then I turned around and hit my husband in the arm because we wasn’t getting each other presents. We all had a good laugh and then I gave him a big hug. I think there were some tears in there somewhere too. He told me that I can now make a cheesecake that taste just as good as any other cheesecakes. I love my hubby!!

So this past Christmas I baked a cheesecake that was definitely better than my first. I have baked many cheesecakes since last Christmas. One was for my dad’s birthday that I believe he has requested one every year for his birthday and Christmas.

I haven’t baked a cheesecake that hasn’t cracked in the middle. I have found the higher you press the crust up the side will help with the cracking in the middle. But if it does (and it probably will), no worries, add some strawberries on top or chocolate ganache on top and no one will ever know!

I will tell you one thing I learned on my first cheesecake. Wrap the bottom of your pan with aluminum foil so if any butter leaks out the foil will catch it from dripping on the bottom of the oven. I didn’t wrap mine the first time and I learned my lesson. I now wrap the bottom of my pan really good before starting.

You can use chocolate or regular graham crackers to make your crust. We like the chocolate. Right before you serve, drizzle some melted chocolate ganache on top.

My mouth is watering just thinking about it.

UPDATE October 08,2013: The key is whipping the cream cheese until smooth first and then adding the ingredients. Also do not over bake. Set your timer for 60 minutes and then add more minutes if needed.


Cooking time: 1 hour 20 mins plus refrigerate overnight


2.25 cups chocolate graham cracker crumbs
2 Tbsp sugar
6 tbsp butter, melted

4 (8oz.) packages cream cheese at room temp.
1.5 cups sugar
3 Tbsp flour
5 eggs
1 cup sour cream
1 Tbsp vanilla
1 Tbsp lemon juice


Preheat oven to 325 degrees

Combine chocolate graham cracker crumbs and sugar. Stir in melted butter until moistened. Pour the mixture into a 9-inch springform pan(3 inches tall). Press the crumbs into the bottom and up the sides of the pan. Bake for about 10 minutes. Remove and cool to room temperature.

To make the cheesecake filling, whip cream cheese until smooth with an electric mixer on medium. Add the sugar, and flour mix until all incorporated. On medium low, add eggs one at a time, mixing well with each addition. Warm sour cream slightly and whip until smooth. On low, add sour cream, lemon juice and vanilla just until combined. Bake for about 1 hour and 15 minutes at 325. Its done when the center looks completely done and the edges are light brown. Turn off the oven and open the door and let it sit until cooled, about 30 minutes. The center will look more shiny than the edges. That’s ok because it will continue to cook a little while it’s in the pan. Remove from the oven and let cool completely to room temperature. Go ahead and separate the cheesecake from the sides of the pan by running a knife around the edges. Chill in the refrigerator overnight.

Adapted from Bakerella



Callen Birthday1

Callen turned 1 this past week. I can’t believe he’s already 1 year old. I guess time really does fly by when you’re having fun. I know that time will just keep on going by us if we don’t stop and enjoy the moments we have, even those times when its inconvenient to jump up from the couch and teach him that he can’t touch the TV. That’s his favorite things to do now.

Callen Birthday 2

I will post pictures of his party later. When I get pictures from my Aunt and my Sister (in-law, but I claim her as my sister). I didn’t have a chance to take any pictures so they were my photographers.

I wanted to go ahead and tell you about the Chocolate Chip Cookie Dough Pops we made. They were pretty much a party in your mouth, as my friend Jonny would say. If you love eating raw cookie dough, then you’re going to love these. These are very easy to make and you don’t have to turn on the oven.

Props to my sis for helping me make these for the party. She was a huge help with preparing for the party.

Chocolate Chip Cookie Dough Pops ~ No Bake

I first made them like the recipe, we rolled out about 30 dough balls and then we decided to taste the batter. It wasn’t great, it was missing salt. So we had to dump all 30 dough balls back into the bowl, add salt and mix again. This time we tasted before scooping out all the dough. Adding just a little salt made it taste so much better.

Hope you enjoy!

Chocolate Chip Cookie Dough Pops ~ No Bake

Cookie Dough

1/2 cup butter

1/4 cup sugarChoc.Chip.Dough.Pops1

1/2 cup brown sugar

3 tablespoons of half and half

1 teaspoon vanilla

1 1/3 cup flour

1/4 tsp salt

2/3 cup mini chocolate chips



1 cups of chocolate chips

1/2 tablespoon shortening


Cream butter and sugars together.

Add remaining ingredients and mix well.

Scoop out dough into 1-inch balls. (Smoothness, after letting the dough sit in the refrigerator, you can then roll the balls smooth.)

Refrigerate until firm, about 30 minutes.

Place wooden skewers or toothpicks into dough.

Place parchment paper on a cookie pan. Melt chocolate and shortening together. Dip cookie balls in chocolate and place on parchment paper.

Refrigerate until ready to serve.

Let stand at room temperature for about 10 minutes before serving.

Store in the refrigerator in a zip top bag.

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Dirt Pudding

This is one of my favorite desserts and its great for summer since it requires no baking. The only bad thing, you have to wait to eat it. It has to be refrigerated for 10 – 12 hours!

Technically you wouldn’t have to wait, you could go ahead and snag you a little taste while making it. Not that I’ve done that. :)

Dirt Pudding2

I normally make it in my baking dish but this last time I was taking it to church and wanted to do something fun, so I put it in the clear bowl so you can see the layers. You can also put gummy worms on top for the fun of it.

Dirt Pudding

This past week we had our family pictures taken. Our friend Kevin took them for us and he did an awesome job! I wanted to share a few of my favorites.


This kid loves to smile.


Callen was more interested in the kids playing soccer.


He looks like a little bald-headed baby but I promise he has hair!


Thanks again Kevin! Here’s Kevin’s facebook page if you want to contact him about getting pictures!

dirt pudding grave yard

For this past Halloween I made the dirt pudding but I made it into a grave yard by using gummy worms, and Milano cookies and using a plastic bag to pip the RIP on the cookies. So easy and fun!

Hope you enjoy the Dirt Pudding and you have a great week!

Dirt Pudding


1 1/2 packs of Oreos

Group 1

1 – 8 oz cream cheese (room temperature)

1 stick butter (room temperature)

1 – 8 oz cool whip

1 cup sugar

Group 2

2 small instant vanilla pudding

3 cups milk

1 tsp vanilla


Mix group 1 together in a large bowl. I let my stand mixer do all the work. In a separate bowl, mix group 2 together. After each group is mix and combined thoroughly, combine group 2 into group 1 and mix until combined.

Crush oreos. Pour oreos on bottom of pan, layer pudding mixture and top with more crushed oreos. It’s up to you on how many layers, depending on what type of bowl or pan you’re using.

Refrigerate 10 – 12 hours.

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We had a busy busy Christmas this year. Being Callen’s first Christmas we wanted to make sure we spent time with everyone, and that meant lots of traveling. So here’s what we did in one week in a nutshell.

1. Had Christmas together at home on Friday

2. Drove to the big (by big I mean small) town of Russell Springs to visit with my family.

3. Had Christmas with the Roy family Saturday night.

4. Sunday Church and then Christmas with my mom, dad, and brother.

5. Sunday night played our traditional Scrabble game. (We did this last year to tell our family we were pregnant, here’s the post if you want to read about it).

6. Christmas Eve lunch at the Bennett’s.

7. Leave for the airport to fly to Florida.


8. Callen’s first plane ride. He did great!

9. Christmas in Florida with Justin’s family. Spent all day on Christmas in our pj’s.

10. Went shopping.

11. Went to Downtown Disney. Had our picture taken with Goofy.

(We don’t do pictures with Santa Clause. Plus, Goofy is so much better, it was free and we only waited about 10 mins.)

12. Visited friends for dinner. Which was delicious! (Thanks Ben, & Missy. And Becca for holding Callen)

13. Went shopping again. I mean really, why not when you’re that close to the outlets?

14. Three hour delay at the airport. Thanks to Papa Ron, Grammy, and Antie Ashley for waiting around with us!

15. Flew home. Callen did good going down but coming back we we’re those parents that everyone either felt sorry for or was angry at because their baby was crying. His ears must have been hurting him on the way down to land. Worst 20 minutes of my life!

15. Back home. Thank to my mom and dad for picking us up and waiting around till our flight got home. I know it made it a late night for you.

Are  you tired of reading that, I was tired when we got home. Most exhausting but exciting Christmas ever!

With being so busy around Christmas I haven’t been able to post anything.

I made these a month ago for someone who loves peanut butter desserts.

If you love Reese’s Cups then you’ll love these. I got the recipe from Brown Eyed Baker.  This is defiantly a keeper! So easy and quick to make. She made her’s a little bigger and thinner. I made mine in a small 8×8 pan and cut them into small bite size squares.

Hope you had a very Merry Christmas and that your New Year is better than last.


Peanut Butter Bars (Homemade Reese’s Cups)


½ cup unsalted butter
1¾ cups powdered sugar
1 cup smooth peanut butter
¾ cup graham cracker crumbs
¼ cup unsalted butter
½ cup milk chocolate chips (or chopped chocolate)


Line an 8×8-inch square pan with foil, leaving enough to hang over the sides, then butter the foil. Set aside.

In a medium saucepan, melt the ½ cup of butter over low heat. Once melted, remove from heat and stir in the powdered sugar until smooth. Stir in the peanut butter and graham cracker crumbs until completely combined and smooth. Spread the peanut butter mixture into the prepared pan and smooth the top.

In the now-empty saucepan, melt the ¼ cup unsalted butter. Add the chocolate and stir until almost completely melted. Remove from heat and continue stirring until completely melted. Pour the melted chocolate over the peanut butter layer. Pick up pan and move the chocolate around until the chocolate covers the top of the peanut butter. No need to spread, it will be smooth on top this way.

Refrigerate for at least 30 minutes to set. Remove from the pan using the foil overhangs and place on a cutting board.  Cut into 16 bars. Store in an airtight container in the refrigerator.

(Recipe from Brown Eyed Baker)


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I have had a craving for snickerdoodle cookies for a while now but I really don’t have time to bake lots of cookies with Callen taking up most of my time. {He’s a little demanding sometimes} So I’ve been baking more cookie bars instead. When I created these, I was kind of scared thinking that it was going to come out flat and disastrous.  I was so happy they actually came out fluffy and when I tasted them I almost jumped around my kitchen with excitement. {I kind of did}

I have to say these will be a regular in our house from now on. It was easy to put together. The white chocolate chips fell to the bottom which it made it a little crunchy with the top so moist and fluffy.

We shared these with our Bible Fellowship Group and we were kind of glad that we had a low attendance that night. I know it’s selfish thinking but these are so good I had to hold myself back from eating more than one at a time. J is already asking me to bake these again. Which I’m thinking I might have to!



White Chocolate Chip Snickerdoodle Bars


2 1/2 cup flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tablespoon + 1 tsp cinnamon, divided

1 stick + 2 tablespoons cold butter, cubed (updated)

1 1/2 cup + 1 tablespoon brown sugar, divided

1/2 cup white sugar

1 cup milk

1/2 cup sour cream

1 tsp vanilla extract

1 cup mini white chocolate chips


Preheat oven to 350 degrees. Grease or spray a 9×13 inch pan with cooking spray or line with parchment paper and set aside.

In a large bowl, combine flours, baking powder, baking soda, salt and 2 tsp. of cinnamon.

In a medium bowl, beat on low speed, butter, 1 1/2 cups of brown sugar, 1/2 cup white sugar until creamy. Add sour cream, and vanilla extract. Slowly pour milk in while mixing.

Slowly add dry ingredients, mixing by hand until incorporated.

Fold in baking chips.

Spread batter evenly in the prepared baking pan.

In a small bowl, combine 1 tbsp of brown sugar and 2 tsp of cinnamon.

Sprinkle all over batter.

Bake for 30 minutes, until a toothpick inserted in the middle comes out clean. Allow to cool in pan before cutting and serving.


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Today is a special post. It’s my husband’s birthday today. Every year I always make him whatever he wants for his birthday. It’s normally a cheesecake, but since I’ve made about four cheesecakes so far this year I decided to be brave and try to create a key lime cheesecake. He loves the Cheesecake Factory’s Key Lime cheesecake and I needed a change.

This is very similar to the Cheesecake Factory Key Lime Cheesecake. Their cheesecake is a bit more tart, mine has a subtle taste of key lime. I added a little vanilla to the crust to add a little extra flavor to complement the key lime taste in the cheesecake. To add a little more zing, you could squeeze some of the juice from a key lime on top of each piece before serving.

Happy Birthday J!

You are a wonderful husband and I know you will be a great dad! I thank God for you everyday and I am so happy that we get to spend our lives together. Thank you for being a Godly leader, and a hard-working husband. I pray that we will have many more birthday’s to celebrate together.


Key Lime Cheesecake

Cooking time: 1 hour 10 mins, cool for 30+ minutes, plus refrigerate overnight



2 cups graham cracker crumbs

1 1/2 tbsp sugar

1/2 cup butter, melted

1/4 teaspoon vanilla extract


3 (8 oz.) packages cream cheese at room temp.

1 cups sugar

2 1/2 tbsp flour

4 eggs

3/4 cup sour cream

1/4 cup key lime juice

1 tbsp key lime zest


Preheat oven to 325 degrees

Combine graham cracker crumbs and sugar. Stir melted butter and vanilla together and pour into crumb mixture, stir until moistened. Pour the mixture into a springform pan. Press the crumbs into the bottom and up the sides of the pan. Bake for about 8 minutes. Remove and cool to room temperature.

To make the cheesecake filling, with an electric mixer, beat on low cream cheese first for 1 -2 minutes until smooth and creamy. Add in sugar and flour. Turn up to medium speed until light and fluffy. On low, add eggs one at a time, mixing well with each addition. (Before adding sour cream, mix well with spoon until smooth.) Add sour cream, and slowly drizzle in key lime juice and add zest, mix until combined. Bake for about 1 hour and 10 minutes at 325.

Turn oven off and open the oven door just a bit, let set in oven for extra 30 minutes to cool. The center will look shinier than the edges. That’s ok because it will continue to cook a little while it’s in the pan. Remove from the oven and let cool completely to room temperature. Chill in the refrigerator overnight.

 Recipe by Aromatic Delights


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Over a month ago, our friends who are missionaries in Thailand came back to the States to visit for a few months. Chris and Dora have been in Thailand for over 2 years. They spent the first 6 months in language school learning the Thai language. Which is really hard to learn and understand. Then they spent the rest of their time teaching English in Roi Et, which is in the north-eastern part of Thailand. They do have a team that helps them teach. Three are from Thailand and grew up in the church where they serve currently in Roi Et. With their help they serve over 7 schools teaching English and then again on Sunday having church service and Bible and English classes after church. They travel back and forth from Roi Et and Bangkok every few months, which is an 8 – 9 hour drive. I don’t know how they do it sometimes. In Bangkok they work with a church and help teach bible studies, English, and having church camp, with little help! Chris and Dora you are truly servants of Jesus and amazing friends! I don’t know how you do what you do everyday in Thailand, but we pray for strength and guidance as God leads you to new paths and new journeys. We love you and are very thankful for you friendship!

Here we are with Chris, Dora and their daughter Natalie. Dora and I both are pregnant. She’s two months behind me. I wish they could stay in the States longer so they could meet Callen. They will be leaving to go back to Thailand first of August and Callen is due end of August. Dora is due end of October. Can’t wait to Skype together so we can meet their new little one and they can meet Callen!

We had a welcome back party for Chris, Dora and Natalie. I had won the NCAA Chick-fil-A bracket challenge and won a large nugget tray. That was a blessing. We served Chick-fil-A nuggets, some different side items, and I made Key Lime Pie and Orange Cream Cookies for dessert.

This pie is super easy and very delicious. You can cheat and buy your graham cracker pie crust. I did the first time making it last summer. I made it in a tart pan this time because we had it for Chris and Dora’s welcome back party. You get more pieces that way. You can also cheat and use Nellie & Joe’s Key West Lime Juice for part of the juice if you get tired of squeezing those limes. Don’t substitute all the juice with Nellie & Joe’s, you need to buy the key limes for the zest. The zest does give it some zing! You can skip the zest but it just doesn’t taste as good. Also, make sure you zest a few limes before squeezing, you don’t want to squeeze all your limes and then need zest, it’s hard to zest lime’s that has already been squeezed. Trust me, I know.

Serve with whipping cream but don’t whip it too much like I did. You can tell mine is a little too stiff. I wasn’t watching my cream and got distracted. It only takes just a few minutes to become stiff peaks.

I hope everyone has a great weekend! Thanks for stopping by.

Key Lime Pie

Cooking time: 20 minutes plus refrigerate overnight



1 1/4 cups graham cracker crumbs

1 Tbsp sugar

4 tbsp. butter, melted

Pie filling:

2 –14 oz can sweetened condensed milk

½ cup sour cream

¾ cup fresh squeezed Key Lime Juice, about 1 lb. bag Key Limes

1 tbsp Key Lime zest


Preheat oven to 350 degrees.

In a small bowl, mix together graham cracker crumbs, sugar and melted butter. Press into pie dish or tart dish. Bake for 6 – 8 minutes. Let cool before adding filling.

Mix sweetened condensed milk and sour cream and mix well. Add lime juice and stir slowly until all combined. Add in zest last and pour into crust. Bake 7 – 9 minutes or until tiny pinhole bubbles burst on top of pie. Do not brown. Chill pie for 8 hours or overnight.

Garnish with whipped cream.

Whipped Cream: 8 oz whipping cream and 2 – 3 tbsp powdered sugar. Pour whipping cream in mixer bowl and beat until soft peaks to form adding powdered sugar while beating.


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I love trying new cookie recipes. I created this recipe from my lemon crinkle cookie. After making the lemon cookies, I thought that an orange cookie with an orange cream glaze would be amazing! Since it’s beginning of summer (unofficially) this weekend these cookies would be a great way to start the summer.

I love these so much that I’m making them again this weekend. I made them a few weeks ago and my husband took some to work. He said everyone loved them and was moaning as they ate them. Haha! That made me feel good. They’re so fresh and airy that you can eat 10 in one setting. At least I could!

These are super easy to make. It just takes some time since they’re so small. You could make them larger but I think mini is best. Plus their so cute! Make sure you don’t over bake. I baked mine for 7 minutes and 40 seconds and they came out perfect. Depending on how big you make them and how your oven bakes your timing may be different. And remember, the bottoms will brown even more after you take them out of the oven. Test your first batch and then the rest should be the same if you used a cookie scooper and make all the same size, which I would recommend doing. No need for rolling in your hands, just scoop and drop on the pan. Also, when you zest your orange, just take off the first layer. Don’t zest into the white layer, you don’t want any of that in your cookie. Trust me it doesn’t taste good. If you try them, let me know what you think!

Happy Memorial Day Weekend!! Hope everyone has a happy and safe weekend.

Orange Cream Cookies

Makes about 60 mini cookies


1 box Duncan Hines Orange Supreme cake mix

2 eggs

1/3 cup vegetable oil

1 Orange, zest and squeezed

Orange Cream Drizzle

1 cup confectioners’ sugar

1 tbsp. juice of squeezed orange

¼ tsp orange zest

1 tbsp.  milk


Preheat oven to 375 degrees F.

Zest orange over a small plate, set aside. Cut orange in half, in a separate bowl, juice orange and set aside.  **Careful when zesting, only zest the first layer, careful not to get into the white layer of the orange.

Pour cake mix into a large bowl. Add 2 tablespoon of orange juice and 1 tablespoon of orange zest, stir to mix. Stir in eggs, and oil, until well blended. Drop teaspoon full of dough onto baking pan with parchment paper or silicone baking mat.  A mini cookie scoop would be preferred if you have one.

Bake for 7 to 8 minutes in the preheated oven. The tops will be broken and cookies will look set. The bottoms will be light brown, and the insides chewy. Be careful to not over bake. Let cool on pan for 5 – 8 minutes before transferring. Place cookies on a long piece of aluminum foil ready for drizzle.  Cool completely before drizzling with orange cream.

In a small bowl, mix together confectioners’ sugar, orange juice, zest, and milk. Stir together until think. Drizzle should be thick but thin enough to drizzle. Add 1 teaspoon of milk or orange juice at a time if needed to thin. Transfer drizzle to a zip lock bag, set aside until all cookies are cooled. Cut a small hole in corner of bag and drizzle on cookies. Let set 10 – 20 minutes for drizzle to dry.

Cookies will keep 7 – 10 days in an air tight container.


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I wrote this a while ago and just getting around to posting.

I made this one Sunday for our BFG (Bible Fellowship Group) at church. I’m always looking for new recipes to try out. My husband isn’t a chocolate fan in the morning so I couldn’t make it for us. They (the famous people in the cooking world) say not to try new recipes on people, but I never listen. If it sounds good to me then I go ahead and use my friends as taste testers. I made this Chocolate Chip Coffee Cake from Two Peas & Their Pod.

The result from my friends in our BFG was defiantly good because there was only one small piece left. I was surprised that it was all gone!! First I didn’t know if anyone likes chocolate in the morning, but apparently so! I would suggest using mini chocolate chips. If you look close in the picture above my chocolate chips that I put in the middle fell to the bottom. Maria’s picture from Two Peas & Their Pod shows the chips in the center. Even though my chips wasn’t in the middle, this cake is still really good.

Try it sometime when your feeling in the mood for chocolate in the morning.

Chocolate Chip Coffee Cake

Recipe Adapted By: Two Peas & Their Pod

Yield: 9-12 pieces of cake   Cook Time: 40 minutes


2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup butter, at room temperature
2 large eggs
1 cup sour cream
1 teaspoon vanilla extract
3/4 cup mini chocolate chips

Cinnamon Sugar Topping/Filling:
1/4 cup granulated sugar
3 tablespoons brown sugar
1 1/2 teaspoons cinnamon


Preheat the oven to 350°. Grease an 8-inch square baking pan and set aside.

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

Using an electric mixer, cream together the butter and 1 cup sugar until fluffy, about 5 minutes. Add in the eggs, one at a time, beat until smooth. Beat in the sour cream and vanilla extract. Mix until well combined.

Slowly add in the dry ingredients. Mix until just combined. In a small bowl, make the cinnamon sugar topping/filling. Stir together sugar, brown sugar, and cinnamon. Pour half the batter into the prepared cake pan and sprinkle with half the cinnamon-sugar and half the chocolate chips. Spoon the remaining batter over the filling, spreading gently. Sprinkle with the remaining cinnamon-sugar and chocolate chips.

Bake until golden and a toothpick inserted in the center comes out clean, about 40 minutes. Cool to room temperature and serve.



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I love Easter! It’s just as important as Christmas but you don’t have to rush to the mall to buy presents. We just get to rejoice in our risen Lord & Savior. I feel like many times people forget what Easter is all about. I know I have in the past. At Christmas time we always remind ourself not to get all wrapped up in presents and remember the true meaning of Christmas. But what about Easter? Do we really embrace the true meaning of Easter? Or do we go to church and then embrace the lunch at grandmas house? Do we REALLY understand why we celebrate Easter? If you want to know more about Easter, my church Ashland Avenue Baptist Church has an online podcast every Sunday. Tune in this Sunday to hear about why we celebrate Easter.

Since its Easter and the weather is so nice I thought these lemon cookies would be a great way to welcome Spring! We don’t have any food traditions for Easter. Everyone just gathers at grandma’s house for dinner and let the little kids hunt eggs. I don’t understand the purpose of hunting eggs but the little kids love it.

There’s not too much lemon and the right amount of sweetness to it. You can even taste the real lemon juice in it. You can make these big or little but I think their better mini. Make sure you don’t over bake. You will be able to judge when their done by the lightly brown edges and the center will look set and not shiny or gooey.

Hope you have a wonderful and Happy Easter with you family and friends.

Lemon Crinkle Cookies


1 (18.25 ounce) package lemon cake mix

2 eggs

1/3 cup vegetable oil

1 Lemon, zest and squeezed

1/3 cup confectioners’ sugar


Preheat oven to 375 degrees F.

Pour cake mix into a large bowl. Zest lemon. Cut lemon in half and squeeze cut side up into bowl. Stir in eggs, and oil, until well blended. Drop teaspoonfuls of dough into a bowl of confectioners’ sugar. Roll around until covered and place on cookie sheet.

Bake for 6 to 9 minutes in the preheated oven. The bottoms will be light brown, and the insides chewy. Be careful to not over bake.

Adapted from All Recipes


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