Food Recipes

These Blondies are.... Decadent. Divine. and Dangerous. ;) You won't want just one. And, as her recipe states, they're flexible with what you can put into them. I make a great caramelita. These kind of remind me of them except without the oatmeal. I also thought they'd be good using leftover Halloween candybars like in Heidi's candybar cookies. SO many possibilities with this blondie recipe. I had to include it on my blog for that reason.  The purpose of my blog has *always* been to have it be an external recipe box of nearly all my favorite recipes.... whether they are tried-and-true recipes passed down within our own family, ones I've received from others and made my own, ones I tweaked to my preferences from other websites, or even recipes from other bloggers. I so appreciate good food and the time that goes into making a recipe. I always link back to the original recipe and indicate any changes made. With that in mind, here is the recipe for Milky Way Blondies...

I found this recipe while looking for a different recipe. Naturally, I love new recipes and simply could not resist a cookie recipe with cream cheese in the batter. And, as an added bonus, it came from a recipe blog with the name "wicked good kitchen." How could it not be amazing!? haha....  These cookies are RIDICULOUSLY delicious. So soft. So delicate. Full of lemon flavor but not over the top. I'm totally in love with them. I prefer to double this recipe. It makes about 40 cookies when doubled. 2¼ cups flour (can also be gluten free, see original recipe for how) 2 tsp baking powder 1 8oz pkg cream cheese, softened (I like Philadelphia best) ½ cup butter, softened 1½ cups sugar 2 Tbsp freshly grated lemon zest, from 2-3 large lemons 1½ Tbsp freshly squeezed lemon juice 1 tsp pure vanilla extract 1/2 tsp pure lemon extract (or 1/8 tsp lemon oil or, if using essential oils, one drop for a double batch) 1/8 tsp natural yellow gel based food coloring -I chose to omit this ...

This recipe is from Six Sister's Stuff who got it from Taste of Home.  It is by far one of the best chocolate cake recipes and it is my go-to recipe for chocolate cake or cupcakes. It is easy and always delicious! It is even super yummy right out of the oven with a scoop of ice cream. No frosting, just warm cake and ice cream! 1 3/4 cups all-purpose flour 2 cups sugar 3/4 cup baking cocoa (I prefer dutch cocoa) 1 1/2 teaspoons baking soda 1 1/2 teaspoons baking powder 1 teaspoon salt 1 cube (1/2 cup) butter, melted 1 cup buttermilk 2 tsp good vanilla (I like mexican or Kirkland brand) 2 eggs 1 cup boiling water Instructions here Chocolate Ganache or desired frosting to go on top (Ice Cream is also delicious if you put a scoop on top of a hot chocolate cupcake in a bowl right out of the oven. It is amazing!) So many options! There's a reason it's our FAVORITE cake! Don't overcook and it will be your favorite too. Ganache instructions: Heat 1 cup of heavy cream just to b...

I found the recipe for these tarts from a facebook post then another similar one on pinterest. However, I did not care for cool whip in the recipe and the cream cheese ratio was off. So I have adapted the recipe to my liking and had a much better texture and flavor in my opinion. Also, this recipe was originally a "fruit dip." However, felt that it was perfect for a tart with a light phyllo cup crust. The result is a super light, delicious bit-size dessert. They don't last long either! Everyone I've made them for has loved them. A big bonus: they're REALLY easy! 2 8-ounce packages of cream cheese 2 cups powdered sugar 1 cup pumpkin puree 1 tsp ginger 1/4 tsp pumpkin pie spice 1/2 cup heavy whipping cream 4 boxes Athens brand mini fillo (Phyllo) shells (found in frozen food section near the pie crust) Instructions here Beat cream cheese & powdered sugar until fluffy. Add pumpkin, spices, and cream. Beat until combined and refrigerate for at least an hour. When...

from Eve Waite Crust: 1 cup butter 1/2 cup powdered sugar 2 cups flour Knead together with pastry cutter. Will be crumbly. Press into 9x13 people and bake 20 minutes at 350 degrees. Filling: 4 beaten eggs 2 cups sugar 1/2 cup lemon juice 5 tbsp flour 1 tsp baking powder Instructions here Mix and pour over crust. Return to oven for 25 min. Sprinkle with powdered sugar and allow to cool. Cut into bars and enjoy! Note: Someday I will get a picture of these! They always disappear too fast!

from Pioneer Woman (with my changes) 6 Tablespoons Salted Butter, divided 10 ounces, weight Large Marshmallows 1/8 teaspoon Salt 1/2 cup Nutella 5 cups Rice Krispies 1-1/2 cup Miniature Marshmallows 1 cup Pecans, Finely Chopped 2 to 2 1/2 ounces, weight Semi Sweet Chocolate Melted (use bar, not choc chips) Instructions here (I like Ghiradella baking bar best. It always melts down nicely and looks good on top when it hardens)  Melt 4 tablespoons butter in a large saucepan over medium-low/low heat. I like low best for my stove just so I don't overheat the marshmallow mixture.( If you over heat the marshmallow mixture, it's hard to mix with the cereal and you'll have really chewy  treats.)  Add  marshmallows and salt and stir until melted. Halfway through the melting  process, add Nutella. When Nutella and marshmallows are melted, add  additional 2 tablespoons of butter and stir until smooth. Meanwhile, melt semi-sweet ...