Category Archives: Dessert’s

Classis Shrimp Cocktail

Hello Everyone,

Here is a wonderful recipe I made for our Valentines dinner. It’s from my wonderful friend and blogger Mary from Apron Strings and Wedding Rings..

Classic Shrimp Cocktail:

24 large shrimp

1 lemon cut into wedges

3 tbsp. Italian parsley

1 small yellow onion, cut into wedges

6 whole black peppercorns

1 tsp. salt

enough water to cover shrimp

Place shrimp in a large sauce-pot. Place all above ingredient’s in pot and cook on medium-high heat just until shrimp is pink, about 4-5 minutes. Make sure when you clean the shrimp to leave the tails on! Drain shrimp and chill until ready to serve.

Cocktail Sauce:

1 cup chili sauce

3 tbsp. lemon juice

1 tbsp. horseradish

2 tbsp. minced yellow onion

1 tsp. Worcestershire sauce

1/4 tsp. salt

1/8 tsp. Tabasco sauce, optional

1 tbsp. minced Italian

Mix all ingredient’s together, taste and adjust seasoning’s, if desired. I served this in a Martini glass and it was delicious! Here is the picture of this plus a few more of our Valentines dinner. One picture doesn’t look the best, but it sure tasted good!


I know I haven’t posted much at all this month. I have been really sick. I saw my dr yesterday and I am anemic, and my vitamin d is really low. So, I have to take a lot of vitamin d now.. Low vitamin d causes a lot of pain, and I have been in a lot of pain… It’s been terrible.. I haven’t been able to do much, our Valentines dinner is about the only food I have cooked.. Hopefully in a week or so, I’ll get better!

Until next time..

Amanda :)


Black Bottom Brownies

Hello Everyone,

Here is the recipe I made for my parent’s the other day. It is fantastic!!! It’s from my favorite blogger and friend Mary, from Apron Strings and Wedding Rings. I sent home some the brownies with my parents and Ray ate pretty much the rest of it!

Black Bottom Brownies:

1-1/2 cups all-purpose flour

1 cup granulated sugar

1/4 cup cocoa powder

1 tsp. baking soda

1/2 tsp. salt

1 cup water

1/3 cup vegetable oil

1 tbsp. white vinegar

1 tsp. vanilla


1 tsp. vanilla

1 ( 8oz.) package cream cheese, softened

1 large egg

1/3 cup granulated sugar

1/8 tsp. salt

1 cup semi-sweet chocolate chips

Grease a 9×13-inch baking dish. Preheat oven to 350 degrees. In a mixing bowl mix together the flour, sugar, cocoa powder, baking soda, and salt. In another bowl mix together the water, vegetable oil, vinegar, and vanilla. Slowly pour wet mixture into dry mixture, and mix just until moistened. Scraping down bowl as needed. Pour into prepared baking pan. In another bowl beat together the vanilla, cream cheese, egg, sugar, and salt. Fold in the chocolate chips. Drop filling batter onto chocolate mixture, and using a knife swirl the 2 batters together, for a marbled look. Bake for 20-25 minutes, or just until center is set. These brownies are very moist, so the toothpick method may not work. Cool on wire rack before serving. We served this with some vanilla bean ice cream, and it was fantastic!! Enjoy! 🙂

Until next time…


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Posted by on January 20, 2012 in Bar Cookies, Dessert's


Cinnamon Roll Bread Pudding with Butterscotch Sauce

Hello Everyone,

As some of you might recall I made cinnamon rolls for Ray to take in for his office Birthday. I had several left at home, we ate a few. Then as we all know with homemade breads, they start to get a little dry and stale, and once they get to that point I don’t like to eat them. I decided to chop up the remaining cinnamon rolls and turned out I had 8 cups of cinnamon rolls left! WOW! I thought bread pudding, that’s a great way to use all this up! Enjoy!

Cinnamon Roll Bread Pudding with Butterscotch Sauce;

4 large eggs

2 large egg whites

3/4 cup plus 2 tbsp granulated sugar, divided

2-1/2 cups whole milk

2-1/2 cups heavy cream

3 tbsp. whiskey, optional

1 tbsp. vanilla extract

1/4 tsp. salt

8 cups leftover and stale cinnamon rolls

Heat oven to 325 degrees, and lightly grease a 9×13 baking pan with butter. Whisk the eggs, egg whites, 3/4 cup sugar, milk, cream, whiskey, and salt. Sprinkle cinnamon roll cubes into baking pan. Pour egg milk mixture over cubes. Let sit at room temperature for 20 minutes. Sprinkle remaining 2 tbsp. sugar over top, and bake pudding for 40-50 minutes. Bake until pudding is a deep golden brown puffs around the sides and jiggles very slightly at the center. Serve warm and with sauce, if desired.

Butterscotch Sauce:

1 cup packed light brown sugar

1 stick unsalted butter, 4 oz.

1/2 heavy cream

2 tsp. light corn syrup

1 tsp. vanilla extract

Cook the brown sugar and butter in a medium saucepan over medium-high heat, stirring often, until mixture bubbles and becomes lighter in color, 3-5 minutes. Off the heat, slowly whisk in the cream until the sauce is smooth. Stir in the corn syrup and vanilla. Best if served warm.

Well until next time..

Amanda 🙂

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Posted by on January 12, 2012 in Breads, Breakfast, Dessert's


Lemon Pudding Cake

Hello Everyone,

I saw this recipe some time ago in the weekly publication that my newspaper used to print. I made this several times and Ray and I would eat it all up for dessert, it tastes the best warm, right from the oven. I lost the recipe and have no clue what had happened to it. A couple of weeks ago Relish magazine, it came in my email newsletter and WOW there was the recipe!!! I made this for us on Christmas day. I thought a nice tangy lemon dessert was in order for the day! This cake is like magic, it’s a really wet batter, but transform’s into a light tangy cake on top and a tangy lemon pudding on the bottom. I love how this works out that way! I know I have a chocolate cake that does this, I am thinking of making one of those sometime… Enjoy 🙂

Lemon Pudding Cake:

3 tbsp. unsalted butter

1 cup granulated sugar

4 large eggs, at room temperature

1/3 cup to 1/2 cup lemon juice

1/4 tsp. salt

3 tbsp. all-purpose flour

1 cup 2% milk, I used my rice milk and it worked out great!

Fresh raspberries for garnish

Preheat oven to 325 degrees. Lightly grease a 9-inch square baking dish. (Since there is a lot of acid in this dessert I would use tempered glass, not metal. You can get a metallic taste by using a metal dish.) With an electric mixer, beat the butter with the sugar until fluffy. Separate the egg yolks from the whites. Add yolks to butter mixture and beat well. Add lemon juice, salt, and flour; beat well. Add milk; stir until blended. With clean beaters, whip the egg whites until stiff. Gently fold into lemon batter. Pour into prepared baking pan. Bake for 50 minutes, covering with foil for the last 10 minutes ir top becomes to brown. Serve warm or chilled with berries. I love this served warm! Enjoy!

Until next time!!!

Amanda 🙂

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Posted by on December 27, 2011 in Cakes, Dessert's


Texas White Almond Sheet Cake

Hello everyone,

I made this cake last night for Ray’s office Christmas party. It’s very easy to make and so tasty!! This a great change from all the chocolate that normally gets served this time of year.. Enjoy!

Texas White Almond Sheet Cake:

1 cup unsalted butter, 2 sticks

1 cup whole milk

2 cups all-purpose flour

2 cups granulated sugar

2 large eggs, beaten

1/2 cup sour cream

1 tsp. salt

1 tsp. baking powder

1 tsp. almond extract

1/4 tsp. baking soda

Frosting and topping:

1/2 cup unsalted butter, 1 stick

1/4 cup whole milk

4 cups sifted powdered sugar

1/2 tsp. almond extract

pinch of popcorn salt

Sliced toasted almonds for topping

To make cake: 

In a large saucepan, bring butter and milk to a just a boil. Immediately remove from heat and stir in the flour, sugar, eggs, sour cream, salt, baking powder, extract, and baking soda until smooth. Pour into a greased and lightly floured 15x10x1-inch rimmed baking sheet. Bake at 375 degrees for 18-22 minutes, or until golden brown. Let cool for 5 minutes and frost with frosting.

To a make frosting:

In a large saucepan, bring butter and milk just to a boil. Immediately remove from heat. Stir in powdered sugar, extract, and salt. Spread over warm cake. the frosting will spread out better if the cake is warm. Immediately top frosting with almonds.

Until next time..

Amanda 🙂

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Posted by on December 9, 2011 in Cakes, Christmas Menus, Dessert's


Orange Spiced Pumpkin Pie

Hello Everyone,

Here is a couple of recipes I put together for the Food Network Virtual Thanksgiving Table. Pumpkin pie is my favorite and when I saw this recipe adding orange to the pie, I thought wow this is fantastic! This pie is packed with spicy pumpkin and orange flavor. It will be the hit of your Thanksgiving dessert table!

Orange Spice Pumpkin Pie:

Easy Roll Buttermilk Pastry:

1 cup all-purpose flour

1/2 tsp. salt

1/3 cup shortening

1 tbsp. plus 2 tsp. unsalted butter

1 tsp. vegetable oil

3 tbsp. buttermilk

In a medium bowl, mix flour and salt. Cut in shortening, and butter, using a pastry blender blend together until mixture resembles the size of peas. Mix in oil and buttermilk with a wooden spoon. Place dough on a sheet of plastic wrap and form into a disk; refrigerate for 30 minutes. Roll pastry into a 10-inch circle, and line a lightly sprayed 9-inch pie dish, crimp edges.Place dough back in refrigerator while you make the filling.

Orange Pumpkin Spice Filling:

2/3 cup granulated sugar

2 tsp. ground cinnamon

1 tsp. ground ginger

1/2 tsp. ground cloves

1/2 tsp. ground nutmeg

1 (15.oz) can pure pumpkin

3 large eggs, lightly beaten

3/4 cup heavy cream

1 tbsp. orange juice

1-1/2 tsp. orange zest

Mix all ingredient’s together just until blended, do not over mix. Pour filling into prepared pie crust. Use a pie crust shield, if you have them or cover edges with foil, to prevent overbrowning edges. Bake at 425 for 10 minutes, reduce heat to 350 degrees, and bake for another 30-35 minutes, just until center is set. Cool on wire rack for 10 minutes, then refrigerate until cold.


1 cup heavy cream

1/4 cup powdered sugar, sifted

1/2 tsp. orange zest

Whip cream until stiff, in a cold bowl and use a cold whisk, you’ll get higher peaks. Fold in powdered sugar and orange zest. Serve with pumpkin pie. Enjoy!

Check out these other blogs for great recipes for Thanksgiving!!

Cocktails, Appetizers, Soups and Salads:
Eat Be Mary: She’s Mulling It Over Wine
Cookistry: Bread With Ancient Grains
Celebrity Chefs and Their Gardens: The American Hotel Peconic Clam Chowder
Picky Eater Blog: Butternut Squash Soup With Thyme and Parmesan
Good Food Good Friends: Mushroom Soup

Mains: Grilled Quail with a Warm Beet, Frisée, and Pistachio Salad
She Wears Many Hats: Mayonnaise Roasted Turkey

Living Mostly Meatless: Vegan-Friendly Corn Casserole
Healthy Green Kitchen: Red Kuri Squash Pie
The Naptime Chef: Crispy Rosemary Fingerling Potatoes
Gluten-Free Blondie: Apple and Cranberry Studded Stuffing
Eat Drink Man Woman Dogs Cat: Blue Cheese and Rosemary Celebration Potatoes
Burnt Lumpia: Turkey, Sweet Potato and Cranberry Empanadas
Panfusine: Pan Fried Polenta Seasoned With Cumin, Ginger & Black Pepper
Homemade Cravings: Warm Brussels Sprouts and Cranberry Slaw
Bakeaholic Mama: Maple Roasted Brussels Sprouts With Crispy Prosciutto
Show Food Chef: Beer-Braised Brussels Sprouts
T’s Tasty Bits: Sweet Empanadas with Pumpkin and Lupini Beans Filling
The Amused Bouche Blog: Braised Kale
The Little Kitchen: How to Make the Perfect Mashed Potatoes

The Macaron Queen: Macaron Tower
Poet In The Pantry: Amaretto Apple Crisp
Farm Girl Gourmet: Pumpkin Coconut Panna Cotta
That’s Forking Good: Cinnamon Chip Pumpkin Blondies
Out of the Box Food: Out of the Box Food Maple Pumpkin Pie
Cake Baker 35: Orange Spiced Pumpkin Pie
Lisa Michele: Pumpkin, Pecan, Cheesecake Pie
Food For My Family: Buttermilk Custard Pear Pie
Simple Bites: Black-Bottom Maple Pumpkin Pie
A Cooks Nook: Swedish Apple Pie
Yakima Herald: Pretzel Jell-O Salad
How Does She: Three of Our Favorite Desserts
Dollhouse Bake Shoppe: Thanksgiving Candy Bar Name Plates
Sweet Fry: Pumpkin Latte
Tasty Trials: Spiced Apple Panna Cotta With Caramelized Apples and Caramel Sauce
An Uneducated Palate: Puff Pastry Apple Tart
Frugal Front Porch: Mini Cheaty Cheesecakes

Even more:
Kitchen Courses: Thanksgiving for Six People Under $60
A Curious Palate: The Communal Table


Posted by on November 15, 2011 in Dessert's, Pie, Thanksgiving Menu


Lemon Bar Trifle

Hello Everyone,

I WON!!! I made this for Ray’s office chili/dessert contest and I won! YES!!! My chili didn’t win, I think it was to hot for them! LOL!! I don’t think it’s real chili if it doesn’t talk back with some fire! I’ll try to post that recipe tomorrow. In the meantime here is my winning recipe!

Lemon Bar Trifle:


2 cups all-purpose flour

1 cup chopped and toasted pecans

1 cup unsalted butter, melted

Lemon Layer:

1-2/3 cup granulated sugar

1/4 cup cornstarch

1-3/4 cup cold water

3 large egg yolks, beaten

2/3 cup fresh lemon juice

2 tbsp. unsalted butter

4 tsp. lemon zest

Cream Cheese Layer:

1 package (8oz.) cream cheese, softened

3 cups sifted powdered sugar

1 carton (8oz.) frozen whipped topping, thawed

1 tsp. vanilla

In a small bowl, combine flour and pecans; stir in butter. Press into a lightly greased 9x13x2-inch baking pan. Bake at 350 degrees for 18-20 minutes until light golden brown. Cool on a wire rack.

In a small heavy saucepan, combine the sugar and cornstarch. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir a small amount of hot mixture into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat. Gently stir in the lemon juice, butter, and lemon zest. Transfer to a bowl, cool in the refrigerator, and cover surface with plastic wrap. In a large mixing bowl, beat cream cheese and powdered sugar until smooth. Fold in whipped topping and vanilla. Crumble the baked pecan mixture; sat aside 1/2 cup for topping. In a 3-quart trifle bowl, layer 1 cup each pecan mixture, lemon mixture and cream cheese mixture. Repeat layers twice. Sprinkle with reserved pecan mixture. Refrigerate leftovers. Enjoy!

Had a great belated birthday lunch with mom and Olive Garden today! Love ya mom!!

P.S. I was hoping to share my news this week, but I might not be able to, 😦  I hope I can soon, I am bursting at the seems to write about it!!

Until next time..

Amanda 🙂

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Posted by on November 3, 2011 in Dessert's


Apple Pie Bars

Hello Everyone,

Here is the recipe for the Apple Pie Bars, I talked about! It made a lot more than I remembered! Enjoy!

Apple Pie Bars:

Pie Crust:

4 cups all-purpose flour

1 tsp. salt

1 tsp. baking powder

1 cup shortening

4 egg yolks

2 tbsp. lemon juice

8-10 tbsp. cold water

Apple Filling:

7 cups finely chopped peeled, and cored apples

2 cups granulated sugar

1/4 cup all-purpose flour

2 tsp. ground cinnamon

1/4 tsp. nutmeg


1 cup powdered sugar

1 tbsp. milk

1 tbsp. lemon juice

In a large bowl, combine flour, salt, and baking powder. Cut in shortening until mixture resembles course crumbs. In a small bowl, whisk egg yolks, lemon juice and water; gradually add to flour mixture, tossing with a fork until dough forms a ball. Divide in half. Chill for 30 minutes.

Roll out one portion of dough between two large sheets of wax paper into a 17×12-inch rectangle. Transfer to a lightly sprayed 15×10-x1-inch baking pan. Press pastry onto the bottom and up the sides of pan; trim pastry even with top edge of pan.

In a large bowl, toss the apples, sugar, flour, cinnamon, and nutmeg. Spread over crust. Roll out remaining pastry to fit top of pan; place over filling. Trim edges; brush with water or milk; pinch to seal. Cut slits in top.

Bake at 375 degrees, for 45-50 minutes or until golden brown. Cool on a wire rack. Combine glaze ingredients until smooth; drizzle over the bars before cutting. Makes about 2 dozen.

Until next time…

Amanda 🙂

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Posted by on October 25, 2011 in Bar Cookies, Dessert's, Pie


Apple-Blackberry Cobbler

Hello Everyone,

Here is a recipe I made up in a hurry. I meant to make a tart but I over-baked the crust and it was way to brown. The recipe said to press the crust into a un-greased tart pan, but I couldn’t find my tart pans so I used a glass pie pan instead, that was my first mistake, my second was setting the timer longer than it should have been. When I saw what it looked like, I thought ohh rats what do I do now? So, I set the pie crust aside, and moved on.. I ended up making the cobbler instead and used jar of my home-canned apple pie filling and a can of blackberry pie filling that needed to be used. No I didn’t make the blackberry pie filling, I know shame on me, but the canned filling is made by Wilderness pie company and is really good. I have used many of their fillings when I was in a hurry to bake something. I made this for a family dinner the other night and my aunt made some wonderful chicken noodle soup, my mom bake a couple of delicious apple pies, and the cobbler was my contribution to the meal.I know it was a lot of dessert, but that was ok with everyone! 🙂

The apple filling is from my So Easy To Preserve canning book, and the toppimg is slightly adapted from my Betty Crocker cookbook.

Apple-Blackberry Cobbler:

1 can (1lb 5oz.) can blackberry pie filling and topping

3-1/2 cups sliced apples, if using Granny Smith apples pre-cook before using them in this recipe.

3/4 cup plus 2 tbsp. granulated sugar

1/4 cup Clear Jel

1/2 tsp. cinnamon

1/8 tsp. nutmeg

1/4 cup cold water

3/4 cup apple juice

yellow food coloring, optional

2 tbsp. bottled lemon juice


1/2 cup quick cooking oats

1/2 cup all-purpose flour

1/2 cup packed light brown sugar

1/2 cup unsalted butter, cold and cut into 1/2 inch pieces

1/2 cup chopped and toasted pecans

Preheat oven to 350 degrees, lightly spray a 4-quart baking dish with cooking spray. In a large mixing bowl, whisk together the sugar, Clear Jel, and spices, gently mix in the remaining apple pie ingredient’s, fold in the blackberry pie filling and pour into baking dish. In another mixing bowl and with a pastry blended or a fork, mix together the topping ingredient’s together until crumbly, sprinkle over apple-blackberry pie filling. Bake for 25-30 minutes until filling is bubbling and topping is lightly browned.

Well better go, so until next time..

Amanda 🙂

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Posted by on October 20, 2011 in Dessert's, Pastry


Lavender Brownies

Hello Everyone,

Here is a recipe that was in my local newspaper a couple of years ago. Now if your not used to lavender go easy with it. It’s a flavor that’s not for everyone. If your use too much lavender in a recipe you’ll have a soapy taste. It taste’s like ginger to me. My husband and I both love the taste of it. So I leave it up to you to decide. You can get lavender flowers at any specialty food shop.

Lavender Brownies:

10 tbsp. Unsalted butter

1-1/4 cups granulated sugar

1 tbsp. plus 1 teaspoon lavender flowers buds

3/4 cup plus 2 tbsp. unsweetened cocoa powder

1/4 tsp. salt

1 tsp. vanilla extract

2 large eggs

1/2 all-purpose flour

Preheat oven to 325 degrees. Put sugar and lavender buds in a food processor and pulse together. Set a double boiler on a heatproof bowl over a pot of simmering water, Add butter, lavender, sugar, cocoa, and salt, stirring occasionally until the butter melts and the remaining mixture becomes fairly smooth and hot. Remove from heat and let cool until the mixture is warm. With a wooden spoon, stir in vanilla the add eggs, one at a time until well incorporated, after each one. The mixture will be smooth and shiny. Add the flour and stir until well incorporated, then stir the mixture vigorously for 40 strokes. Pour into an 8×8-inch baking pan lined with parchment paper or foil, making sure two ends over hang the edges of the pan. Bake at 325 degrees for 20-25 minutes, until a toothpick comes out with just a hint of batter on it. Let pan cool completely on a wire rack, then use the ends of the foil or parchment paper to lift the brownies out.

Note: Adding a tablespoon of lavender flowers buds to 1 cup of sugar yields a very light aroma. For more intense flavor add another 1 teaspoon of buds.


Amanda 🙂


Posted by on July 18, 2011 in Bar Cookies, Dessert's