Archive for dessert

Quick and Easy Pumpkin Pie

I’ve been making this pumpkin pie for YEARS! It’s a family favorite and very easy to make.


Ingredients:

  • 15 oz canned pumpkin
  • 3/4 cup sugar
  • 12 oz evaporated milk
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 2 eggs
  • 1 Keebler Ready Crust Graham Pie Crust 

Directions:

  1. Preheat oven to 425 degrees. 
  2. Mix everything except pie crust in a bowl. Mix the filling well. 
  3. Pour the filling in the graham pie crust. 
  4. Bake at 425 degrees for 15 minutes, then lower oven temperature to 350 degrees. Bake for another 50 minutes at 350 degrees. 
  5. Pie is ready when you stick a knife in the middle and it comes out clean!
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Kahlúa Double Chocolate Brownies 

This dessert is so rich and delicious! And the best part is that it’s very easy to make!

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Lemon Poppyseed Bread

This bread has the perfect balance of flavors! It’s one of my family’s favorites! The tangy lemon flavor is balanced with a sweet glaze that’s poured on the top. It’s easy to make!


Ingredients:

  • 1 cup sugar
  • 2 eggs
  • 6 tablespoons butter, softened
  • 1 1/2 cup flour 
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 cup milk
  • Zest of one lemon and its juice 
  • 1/4 cup poppy seeds
  • 1/2 cup confectioners’ sugar

Directions:

  1. Preheat oven to 350 degrees. 
  2. Mix sugar, eggs and butter. 
  3. Add in flour, salt and baking powder. Mix well. 
  4. Add in milk and mix well. 
  5. Add in poppy seeds and lemon zest. Mix well. 
  6. Pour batter in a greased 9″ by 5″ loaf pan. 
  7. Bake for 1 hour or until a toothpick inserted in the center of the loaf comes out clean. 
  8. Let the bread cool in the pan for 5 minutes before popping it out. 
  9. Mix together lemon juice and confectioners’ sugar to make a glaze. Remove the bread from the pan. Pour the glaze over the warm bread (make sure you poke holes in the bread first so it can absorb more of this delicious glaze). 

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Double Chocolate Squash Muffins

This year, I’m growing yellow squash and green zucchinis in my organic vegetable garden. Needless to say there’s an abundance and I find myself trying to use squash up almost every day.

These muffins are divine especially if you’re a chocolate lover. You cannot even tell there’s squash in it. My kids gobble it up and they don’t even realize there’s a vegetable in it. 😁

This recipe makes 12 muffins.

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Lemon Poppyseed Bundt Cake

I love Bundt cakes. I own several different Bundt cake pans. I love the ones by Nordic Ware. They bake beautifully.

Why do I love Bundt cakes? They’re simple and elegant all at the same time. It’s also no secret that I love anything lemon. It is a bit difficult to find a lemon based recipe that has a good balance between the sweet and the tart of a lemon. This one here, my friends, is perfection in a pan. Sweet, sticky, a bit tart and a bite of happiness.

Lemon + Bundt cake pan = sunshine in a Bundt pan. And it was exactly what I needed the other day when the weather was wet and gloomy.
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Crisscross Apple Crowns

I love making these for breakfast. They’re so different and so easy! They make awesome leftovers for desserts… You can play around with different variations to find your own preferred filling. We have a child that can’t really eat nuts here, so we omit the nuts in this recipe and double up on the raisins. Feel free to comment and share your variations on here if you’d like! Read the rest of this entry »

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Stacey’s Sea Salt Caramels Drizzled with Chocolate

At a recent cookie swap party that I hosted, one of my friends, Stacey, made these. They were simply divine and just to die for! They’re really good. I think it’s worth all the extra work that goes in this recipe. 🙂 I wanted to give my thanks to Stacey for sharing the recipe!! Read the rest of this entry »

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