Category Archives: Dessert

How to Make Delicious Marshmallow Creme at Home

Dessert, Famous Recipes, Fun Stuff December 9, 2025 Leave a comment

Marshmallow creme is an American food item. It is a very sweet, spreadable, marshmallow-like confection. Marshmallow creme and peanut butter are used to create a Fluffernutter sandwich. In addition, marshmallow creme and Nutella can be spread on graham crackers to emulate s’ mores – a tasty fireside treat.  I have also used Marshmallow fluff to fill whoopee pies and icing chocolate cake.  You can take a pastry tip and fill cupcakes with marshmallow fluff for a yummy, sweet treat.  Or take a spoon and just dig in.  Enjoy

Ingredients

  • 3 large egg whites 
  • 1/2 teaspoon cream of tarter 
  • 2 tablespoons sugar 
  • 3/4 cup golden corn syrup 
  • 2/3 cup granulated sugar 
  • 1/2 teaspoon vanilla extract

Directions

  1. In a heavy duty mixer, with whisk attachment, beat the egg whites and cream of tartar until foamy. 
  2. Add 2 tablespoons of sugar and beat until soft peaks form, set aside. 
  3. Meanwhile, in a saucepan, add 1/3 cup water, corn syrup, and 2/3 cup sugar. 
  4. Cook over medium heat while stirring until the mixture reaches firm ball stage (instructions below) or 248 degrees on a candy thermometer. This step will take about 15 minutes. 

(To test for firm ball stage:  Fill a glass with cold water and drop a small spoonful of the mixture into the cold water. Remove the mixture from the cold water and it should hold its shape, but quickly flatten)

  1. Once the corn syrup mixture has reached firm ball stage, turn the mixer onto medium and in a slow steady stream; pour the corn syrup mixture into the beaten egg whites. 
  2. Once all of the corn syrup mixture has been added, beat on high for 5 minutes. 
  3. Add vanilla extract and beat on high 1 minute 
  4. Store in a tightly sealed container

Sour Cream Pound Cake

Dessert December 7, 2025 Leave a comment

The history of pound cake dates back to the early 1700s.  It is believed that the pound cake is a Northern European dish and was traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar.  Over time the ingredients for pound cake changed and everyone started adding different ingredients. For example, Eliza Leslie who wrote the 1851 edition of Direction for Cookery used 10 eggs and beat them as light as possible and mixed them with a pound of flour then adding the juice of two lemons or three large oranges, which changed the flavor and texture of the cake. Everyone had their own way and belief of making a pound cake. For instance, 5 years ago James Villas wrote in the 2008 issue of Saveur that flour won’t work in place of all purpose flour because it lacks the strength to support the heavy batter.

My recipe brings back many memories it has been handed down through the decades in my family.  I have tweaked it here and there to add my own flavors and touches, this recipe makes a very dense, rich and flavorful  pound cake. Wonderful on its own with its crunchy crust sprinkled with 10-x (powdered sugar), or glazed with a vanilla glaze.

SOUR CREAM POUND CAKE

Ingredients

  • 1/2 pound (2 sticks) butter
  • 3 cups sugar
  • 1 cup sour cream
  • 1/2 teaspoon baking soda
  • 3 cups all-purpose flour
  • 6 large eggs
  • 1 teaspoon vanilla
  • 1/2 teaspoon lemon extract
  • 1/4 teaspoon Almond extract

Directions
Preheat oven to 325 F.

  1. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
  2. Add the sour cream and mix until incorporated. 
  3. Sift the baking soda and flour together.
  4. Add to the creamed mixture alternating with eggs, beating each egg 1 at a time. 
  5. Add the flavorings and pour the mixture into a greased and floured 10-inch tube pan. Bake for 1 hour 20 minutes.



Edible Glitter

Dessert, Fun Stuff December 5, 2025 Leave a comment

Who doesn’t need edible glitter for holiday baking decorations? If you run out of sprinkles for your holiday cookies I came across this recipe and you can make all the colors of the rainbow. Have fun and happy baking! 

 Try this:

Ingredients

  • 1/4 cup Sugar
  • 1/2 Teaspoon of food coloring

Directions

  1. Preheat oven to 350F. degrees
  2. Mix sugar and food coloring together
  3. Spread on a baking sheet and bake for 10 minutes.

Ambrosia Fruit Salad

Dessert, Fun Stuff, Salads, Side December 3, 2025 Leave a comment

Everyone has tried this summer salad at least once. There are many different recipes for Ambrosia available online, making it difficult to choose which one to make. In this blog, I have included the traditional version of the recipe, as well as a new variation that uses Greek yogurt. Try both versions and decide which one you prefer. 

Traditional Version:

Ingredients

  • 2 cans of pineapple tidbits
  • 2 cans of mandarin oranges
  • 1 8–12-ounce container of Cool Whip (or fresh whipped cream)
  • 1 8-ounce container of sour cream
  • 1 bag of mini marshmallows
  • ½ bag of coconut

Directions:

  1. Mix all ingredients together and refrigerate for at least 2 hours to blend flavors.

New Version:

Ingredients

  • 2 cups of fresh pineapple cut into small pieces
  • 2 mandarin oranges or cuties (tiny oranges) sectioned, cut the sections in half
  • ¼ cup slivered almonds
  • Optional add in fruit:
    • Strawberries (sliced)
    • Kiwi (sliced)
    • Blueberries
  • ½ bag coconut
  • 1 bag of mini marshmallows
  • 1 large container of Plain or Vanilla Greek Yogurt
  • ½ teaspoon vanilla

Directions:

  1. Mix all ingredients together and serve immediately

Salted Caramel Cinnamon Cookie

Dessert December 1, 2025 Leave a comment

An amazing cookie with a salted caramel finish. Add to your cookie menu for the holidays or just enjoy throughout the year for a special treat.

Ingredients

  • ½ cup butter
  • 3/4 cup of brown sugar
  • ¼ cup granulated sugar
  • ¼ teaspoon baking soda
  • ¼ teaspoon cream of tarter
  • ½ tsp cinnamon
  • 1 egg
  • ½ teaspoon vanilla extract
  • 1-1/2 cup of flour
  • ¼ teaspoon of sea salt
  • 1/2 cup caramel squares, cut into quarters.

Cookie Finish

  • ¼ cup granulated sugar
  • 2 teaspoons of ground cinnamon
  • Coarse Sea salt for sprinkling

Directions

  1. In a medium sized bowl, mix the flour, baking soda, cream of tartar, cinnamon, and set aside.
  2. To brown the butter, heat a medium saucepan to medium high heat. Add the sliced butter. It does not take long for the butter to begin browning on the bottom. When the butter begins to froth, watch carefully and stir. Once the butter turns light brown, remove from heat and let it cool to room temperature. The butter will burn fast, so don’t walk away.
  3. While the butter is cooling, cut the caramel squares into quarters and set aside
  4. In a stand mixer, combine the brown butter, brown sugar and granulated sugar. Mix until blended and smooth.
  5. Beat in egg and vanilla and mix until combined. Slowly add the dry ingredients until combined.
  6. Form the dough into a ball and cover with plastic. Chill in the refrigerator for at least 30 minutes or overnight.
  7. Once you are ready to bake preheat the oven to 350°F.
  8. Measure about 2 tablespoons of dough and roll into a ball, or use a cookie scoop.
  9. Flatten and place a quartered caramel square on top, wrap the cookie dough over the caramel and roll back into a ball.
  10. Mix ¼ cup sugar and cinnamon in a small bowl and roll each cookie in the mixture. Place on a parchment lined cookie sheet 2 inches apart.
  11. Flatten slightly with a fork, and sprinkle lightly with coarse sea salt
  12. Bake for 10 minutes, or until the edges turn light brown. The centers will be soft. Allow it to cool for 2-3 minutes and transfer to a wire cooling rack to cool completely.

Old Fashioned Nuns Puffs

Bread, Breakfast, Dessert November 30, 2025 Leave a comment

A light, tender pastry that can be filled like a cream puff or eaten “as is” drizzled with

honey. They are so easy to make and you won’t be disappointed. They are not cake, a muffin, or a doughnut.  They are sunken after baking but oh so moist and delicious I guarantee you won’t eat just one.

INGREDIENTS

  • ½ cup butter
  • ¾ cup flour
  • 1 cup of milk
  • 4 eggs

DIRECTIONS

Preheat oven to 375°F. degrees

  1. Heavily grease 12 muffin cups, be sure to grease the tops and edges.
  2. Melt the butter in a saucepan.
  3. When the butter is melted, add the milk and bring to a boil.
  4. Add flour all at once and stir until a ball forms and does not fall apart.
  5. Remove from heat for 5 minutes.
  6. After 5 minutes, add one egg at a time and beat with a wooden spoon for one minute.
  7. Continue with each egg beating with wooden spoon for a minute.
  8. Divide the batter between each muffin cup.
  9. Sprinkle the top with sugar.
  10. Bake for 30 minutes.
  11. Remove from oven and remove buns from muffin tin.
  12. Drizzle with honey and enjoy while warm.

Moist Banana Nut Bread You’ll Love

Bread, Breakfast, Dessert November 28, 2025 Leave a comment
Banana Streusel Bread

There are so many recipes for Banana Nut Bread and truthfully, they are all pretty good. I found this recipe about 10 years ago and discovered it is hands down the best recipe I have ever made for Banana Nut Bread, moist, dense with an intense banana flavor highlighted by toasted walnuts or pecans and a cinnamon streusel topping.

Ingredients:

  • ¾ cup butter, softened
  • 1 8oz package of cream cheese, softened
  • 2 cups of sugar
  • 2 large eggs
  • 3 cups of all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1-1/2 cups mashed ripe bananas (about 4 with dark spots)
  • 1 cup chopped toasted walnuts or pecans
  • ½ teaspoon vanilla extract

Directions:

  1. Beat butter and cream cheese with an electric mixer until fluffy
  2. Gradually add sugar, beating until light and fluffy
  3. Add eggs one at a time, beating until just blended after each addition
  4. COMBINE flour and next three ingredients
  5. Gradually add butter mixture at low speed until blended
  6. Add bananas, vanilla and nuts
  7. Spoon batter into two greased and floured 8 x 4-inch bread pans
  8. Top with streusel topping
  9. Bake for 1 hour in a 350°F. degree oven or until a toothpick inserted in the center comes out clean and sides pull away from pan.
  10. Cool pans on wire rack for 10 minutes and remove from pan
  11. Cool completely before slicing

STREUSEL TOPPING

Stir together ½ cup firmly packed brown sugar; ½ cup chopped toasted nuts; 1 tablespoon melted butter; 1 tablespoon flour; 1/8 tsp ground cinnamon. Sprinkle over batter before baking. It may be necessary to cover the last 15 minutes with foil to prevent overbrowning.

Cinnamon Bread Pudding with Vanilla Bourbon Sauce

Bread, Breakfast, Dessert, Dinner Ideas November 27, 2025 Leave a comment

This is the absolute best recipe for bread pudding. it will fill your home with warm, welcoming aromas of brown sugar, cinnamon, and vanilla. It also makes a wonderful addition to your holiday brunch. With the holidays around the corner, I feel the need to share some of my favorite recipes for you and your family. This rich, comfort food and so addicting.

Ingredients for Pudding

  • 1 cup firmly packed brown sugar
  • 10 cups chopped day old bread or pastry
  • 3 cups Half-and-Half
  • 2 cups heavy whipping cream
  • ½ cup sugar
  • 5 eggs
  • 1 tablespoon cinnamon

Directions Bread Pudding

  1. Mx bread, brown sugar, Half & Half, whipping cream, sugar, eggs and cinnamon ingredients in a large bowl and let sit for 20 minutes, stirring occasionally.
  2. Preheat oven to 350F. degrees.
  3. Spray a 9 x 13″ baking dish with cooking spray. Spray a piece of aluminum foil with cooking spray to cover the bread pudding while it is baking.
  4. Pour bread pudding batter into pan. Cover with foil and bake for 1 hour or until center of pudding is firm.
    1. NOTE: This can be made about 1 or 2 days in advance, reheat at 250F. degrees for 30 minutes before serving

Ingredients for Vanilla Bourbon Sauce

  • 4 cups heavy whipping cream
  • 2 cups firmly packed brown sugar
  • 1 tablespoon pure vanilla extract
  • ¼ teaspoon cinnamon
  • ¼ to ½ cup bourbon
  • 1 tablespoon cornstarch (optional)

Directions Vanilla Bourbon Sauce

  1. Pour heavy cream into a heavy saucepan and bring to a gentle boil over medium heat. Stirring constantly to keep from scalding, continue to boil until cream is reduced by almost half, about 30 minutes.
  2. Add brown sugar, vanilla, cinnamon, and bourbon and allow to boil until sauce thickens slightly (another 15 minutes). For extra thick sauce, add a tablespoon of cornstarch to the boiling liquid, stirring constantly.

Serve warm, drizzling sauce over the top of each pudding square after placing on a plate.

Filled Angel Food Cake

Dessert November 26, 2025 Leave a comment
Filled Angel Food Cake

Are you scrambling for a dessert that is different, light and refreshing for the holidays? Here is a 1970’s throwback, I don’t care how old the recipe is, it still gets rave reviews and has a beautiful presentation.  It is simply delicious! 

Ingredients

  • 1 Angel Food Cake (boxed cake mix is fine)
  • 2 pints of fresh 2 pints of fresh strawberries or 2 cans of Mandarin oranges sliced lengthwise, mix it up with blackberries or raspberries
  • 1 Large container of Cool Whip
  • 1 regular size box of instant vanilla pudding
  • 1 stick of butter (soft)
  • 1 pound of Confectioners’ sugar

Cake
Prepare cake according to box directions, cool completely
Slice into 2 layers

Filling

  1. Add 1 cup of milk to 1 regular size box of instant vanilla pudding – beat 2 minutes
  2. Add ½ size Cool Whip container, fold cool whip into pudding mix with a spoon until completely blended.
  3. Spread ½ of the pudding mix on the first layer
  4. Spread sliced fruit on top of the filling.
  5. Cover with first layer of cake, repeat steps above and put top of cake on second layer

Frosting

  1. Beat the butter until smooth and creamy
  2. Add confectioners’ sugar, beating until incorporated and creamy. 
  3. Fold in the other half of the container of cool whip, if frosting is too stiff, add milk a tablespoon at a time. 
  4. Frost sides of cake and then the top. Decorate with sliced fruit. 

Fruit Pizza Dessert

Dessert November 9, 2025 Leave a comment

Fruit Pizza

Fruit Pizza Dessert

I’ve seen many recipes for this fruity dessert. I think this one is tastiest. It uses refrigerated sugar cookie dough for the base.  Just roll the cookie dough out, bake and add the rest of the ingredients. You can also make individual, miniature fruit pizzas using shortbread cookies.  Make them the day before, cover with plastic wrap, place in the refrigerator. The next day, the cookies will become soft from the filling and fruit, serve as is, delicious. Consider using all kinds of berries, sliced peaches (fresh or canned), bananas, canned mandarin oranges, strawberries, kiwi, passion fruit. A light ending to your meal.

Crust
1 package (18oz) refrigerated sugar cookie dough

Preheat oven to 350°F.

  1. Unroll the refrigerated sugar cookie dough.
  2. Begin flattening out the dough onto a 12” pizza pan, or 9″ x 13″ baking pan with raised edges.
  3. Work the dough until it is spread out to the outer edges of the pan.
  4. Bake until lightly brown, about 10 – 12 minutes. Remove from oven, allow to cool completely.

Filling

  • ½ cup granulated sugar
  • 1 egg
  • 1 8oz cream cheese
  • 1/4 cup sour cream
  • 1 teaspoon vanilla
  1. With an electric mixer, in a medium bowl combine sugar and egg, beat until sugar is dissolved.
  2. Add cream cheese, sour cream and vanilla, beat until creamy. Add more sour cream if filling is too stiff to spread.
  3. Spread filling on cookie crust.
  4. Beginning in the center of the pizza begin adding fruit in a circular fashion, or make your own design.
  5. Refrigerate until you are ready to eat.