My frosting is a little different from traditional cream cheese frosting recipes because I omit the butter. You don't need it. The tangy cream cheese is the star - plus my version saves on a few calories!
Makes about 3 cups of frosting.
8 ounces of cream cheese at room temperature (regular or reduced fat)
3 cups of powdered sugar
1 teaspoon of vanilla extract
In a large bowl, using an electric mixer on low speed, beat the cream cheese and the vanilla until smooth and thoroughly blended. Keeping your mixer on low, add the powdered sugar, one cup at a time. Beat until smooth. Once all of the powdered sugar is mixed in, turn the mixture to medium and beat the frosting for an additional minute to lighten the frosting.
To assemble the 'cookie sandwiches': bake your cookies, let them cool then place them in the fridge while you make your frosting. Sandwich cookies together by putting 1 tablespoon of frosting on 1 cookie then topping it with the other. Keep refrigerated until ready to serve!
Tip - If you feel the frosting is too thick, add extra vanilla, 1 teaspoon at a time. If you feel the frosting is too thin, add more powdered sugar, 1 tablespoon at a time. Store frosting in an airtight container, in the fridge until use.
I'm sure we can all agree, it's just too hot to bake! Here's an easy Peach Crumble recipe using canned peaches and baked snickerdoodle cookies (fresh or store bought). Serve with ice cream or whipped cream. Simply sweet and delicious!!
2 large cans (106 ounces) of sliced peaches, drained.
10 to 12 snickerdoodle cookies that have been baked and cooled - or pre-made/store bought.
1 9-inch pie plate
Pre-heat oven to 350F.
Drain the peaches, then place them in the 9-inch pie plate. Top peaches with crumbled home-made, or store bought, snickerdoodle cookies. Cover with foil and bake for 18-20 minutes. Then uncover and bake for a further 8-10 minutes. Let cool. Serve alone or with vanilla ice cream and/or whipped cream. Enjoy!!!
Summer is all about long days, swimming at the beach, burgers on the BBQ and s’mores. A perfectly toasted marshmallow with melting chocolate sandwiched between 2 graham crackers - yum!! This recipe combines the flavors of summer in a cookie you can enjoy year-round.
½ cup unsalted sweet cream butter (or margarine)
½ cup shortening (not the butter flavored!)
1 teaspoon vanilla
1 cup granulated sugar
1 cup brown sugar
2 ½ cups of all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup mini marshmallows (freezing the marshmallows helps them keep their shape while baking)
1 cup chocolate chips (milk, dark or semi-sweet)
1 cup graham cracker cookies – slightly crushed (I like using honey Teddy Grahams)
Preheat your oven to 375 degrees.
Line your baking pans with parchment paper. Melted marshmallows are sticky so using parchment paper is better than foil. If you are using foil, spray the foil very lightly with a baking spray like Pam.
In a large bowl of an electric mixer, cream the sugars with the butter, eggs and vanilla.
Add the flour, baking soda and salt.
Add the chocolate chips, marshmallows and graham crackers.
Place scoops of dough, about a tablespoon, on your prepared baking pans. Place them about 2 inches apart because the cookies may spread while baking.
Bake for 10-12 minutes or until golden brown. Allow the cookies to cool on the baking sheet.
Oven temperatures vary, check your cookies at the 10-minute mark. If they aren’t done, bake for an additional minute at a time.
Cookie brittle is delicious - and super easy to make! It starts with a sugar cookie base (minus the eggs), add chocolate chips, nuts, dried fruit, whatever your favorite cookie mix-in may be. The dough bakes into a giant, crisp cookie that you can break apart and enjoy!
1 cup of butter at room temperature
1 cup of white sugar
1 1/2 teaspoons of vanilla extract
1 teaspoon of salt
2 cups of flour
12 ounces of chocolate chips (I use a mixture of semi-sweet, milk chocolate & dark chocolate chips)
1 cup of chopped walnuts of pecans (optional)
The zest of 1 orange (optional)
Preheat oven to 375 F. Line a baking sheet with parchment paper. Set aside.
In a medium sized bowl, using either a hand or stand mixer, cream the butter, sugar, vanilla and salt together. Add the flour. Add the chocolate chips, nuts and orange zest if you are using them. Mix until completely combined. If the mixture is too crumbly, add an additional 1/2 teaspoon of vanilla.
Place the entire bowl of cookie dough on the pre-pared baking sheet. Using your clean hands, spread the dough out until it is 1/4 inch thick. If you prefer, you can also use a rolling pin to spread the dough. (I suggest first covering the cookie dough with a piece of waxed paper so it doesn't stick to the rolling pin).
Bake for 20 to 25 minutes. The cookie brittle should be a golden brown with crispy edges! Let it cool on the pan. Once it has completely cooled, break or cut into pieces. Enjoy!!
If you’ve ever eaten a ‘Morning Glory’ muffin, you’ll know exactly what I mean by ‘delicious’! This recipe, borrowed from ‘Smitten Kitchen’, takes all the hearty goodness of a muffin and turns it into a snack cake. Do yourself a favor and make this cake!!!
1 cup grated apple (1 medium-large apple)
1 cup grated carrot (1 large carrot)
1/2 cup well-drained crushed pineapple
1/3 cup shredded unsweetened coconut
1/4 cup raisins
The finely grated zest of 1 lemon
2/3 cup granulated sugar
2/3 cup vegetable oil
2 large eggs
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
3/4 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 cups all-purpose (or whole-wheat flour)
2 tablespoons pumpkin seeds (optional)
Heat your oven to 350 degrees F. Coat an 8-inch square baking pan with non-stick cooking spray or line with foil or parchment paper.
In a large bowl, combine the grated apple, carrot, drained pineapple, coconut, raisins, lemon zest, sugar, and oil. Add eggs, and whisk to combine. Add the spices, salt, baking powder, and baking soda. Stir very well to combine. Add flour. Stir until combined.
Pour batter into prepared pan. Sprinkle the pumpkin seeds over cake, if you’re using them. Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean and batter free. Let the cake cool in the pan then enjoy!
“Want More” cookies were created when I had half bags of chocolate chips, coconut and toffee pieces left over from other cookies. I mixed them together and made a delicious cookie that makes you 'want more'!
½ cup unsalted butter
½ cup shortening
1 cup of light brown sugar
¾ cup of granulated sugar
1 teaspoon of vanilla extract
2 ½ cups of flour
1 ¼ teaspoon baking soda
1 ¼ teaspoon salt.
1 cup of chocolate chips
1 cup of shredded coconut
1 cup of toffee pieces
1 cup of chopped walnuts or pecans (optional)
Line your cookie sheets with either foil or parchment paper and set them aside. Pre-heat oven to 375.
In a stand-up mixer, cream together the butter, shortening, sugars, eggs and vanilla. Add in the flour, baking soda and salt. Add in the chocolate chips, coconut, toffee pieces and chopped nuts if you are using them.
Place 1 inch scoops of cookie dough onto the sheets, about an inch apart because the cookies spread while baking. Bake for 10-12 minutes or until the cookies are golden brown and set to the touch.
Cool completely, on the pan, then enjoy!
Cookies or pie? With this recipe, you don't have to choose! So simple to make, and delicious with gooey chocolate. For pure indulgence, serve the pie while it's still warm with vanilla ice cream, caramel sauce and a dollop of freshly whipped cream!
1 unbaked pie crust, 9-inch. If you prefer, you can make your own, but Pillsbury’s ready-to-bake crusts are a perfect short cut.
½ cup of all-purpose flour
½ cup of granulated white sugar
½ cup of brown sugar
¾ cup butter or margarine, at room temperature
1 teaspoon of vanilla
1 tablespoon of milk
1 cup of chocolate chips. I like combining ½ cup dark chocolate chips with ½ cup semi-sweet chips
1 cup of chopped pecans or walnuts (optional).
Preheat oven to 325 F. Place one pie crust in an 9-inch oven-proof pie dish. Set aside.
In a medium sized bowl, beat the eggs with an electric beater until they are light and foamy (about 5 minutes). Beat in the flour, the sugars, the milk, the vanilla, and the butter. Stir in the chocolate chips and the chopped nuts (if you're using them). Spoon the mixture into the un-baked pie shell and smooth the top.
Bake for 50 to 60 minutes. Cool on a wire cooling rack. Enjoy!
My mom wasn’t a lover of baking, but she had a few simple, delicious ‘go-to’ recipes She got this one from her friend Candy when we lived in St. Maarten. It’s a yummy way to use up stale bread - and it couldn't be easier to make!
1 20 ounce can of crushed pineapple – well drained
½ pound (2 sticks) of butter or margarine – melted
¾ cup granulated sugar
4 well beaten eggs
1 teaspoon ground cinnamon
8 to 10 slices of bread cut into bite sized pieces. My mom used to remove the crusts, but I keep them on. Either way works!
Pre-heat oven to 350 F.
Lightly grease or spray (Pam for baking) a 2-quart casserole dish and set it aside.
In a large bowl mix the pineapple, melted butter, sugar and eggs. Fold in the bread. Pour everything into the casserole dish and sprinkle the top with cinnamon.
Bake for 35-40 minutes or until the top is firm. Allow to cool for 15 minutes then serve with vanilla ice cream for the kids or rum sauce and toasted coconut for the grownups!
1/3 cup heavy cream
1 cup brown sugar
1/2 cup unsalted butter or margarine
1 tablespoon dark rum – or to your taste
Combine the heavy cream, sugar and butter in a medium saucepan. Warm the mixture over low heat. Do not let it boil or the mixture will crystallize! When sugar has dissolved, remove from the heat and add the rum. Pour the warm rum sauce over the pineapple pudding and enjoy.
I couldn’t share recipes without including cheesecake. It’s my family’s favorite. Always requested for birthdays and celebrations! This recipe makes a rich, decadent cheesecake... that's worth the calorie splurge!
One important point – it requires chilling overnight, or at least for 12 hours, before serving.
1 ½ cups graham cracker crumbs
½ cup (1 stick) melted butter
3 8-ounce packages of cream cheese, at room temperature
1 cup granulated sugar
3 eggs, at room temperature
½ cup (1 stick) melted butter, cooled to room temperature
1 teaspoon vanilla extract (or lemon or orange, or any flavor you prefer)
Preheat oven to 400 degrees F.
Lightly spray a 9-inch spring form pan with baking spray. Set aside.
For the graham cracker crust:
In a bowl, combine the graham cracker crumbs with the ½ cup melted butter. Press crumbs evenly onto the bottom of the pan. Bake for 5 to 8 minutes. Remove from oven and cool slightly before adding the cheesecake filling.
For the cheesecake filling:
Beat together cream cheese and sugar until light and fluffy (about 5 minutes). Add the eggs one at a time, beating after each addition. Blend in the ‘cooled’ melted butter and vanilla extract (or the flavor extract that you prefer). Pour mixture into spring form pan and bake 15 to 20 minutes. Turn the oven off but leave the cheesecake in the oven while it cools. The center of the cheesecake will still appear a little jiggly. This is okay. Leave the cheesecake in the spring form pan and place in your refrigerator overnight or for at least 12 hours before serving (the cheesecake firms up as it chills).
To serve, remove the sides of the spring form pan. Garnish with whipped cream and fruit. Enjoy!!
Sugar cookies are a classic. And they're perfect with a dusting of sugar or a dash of sprinkles! Of all the recipes I've tried, this one is my favourite.
This recipe makes about 2 dozen cookies.
1 cup of white, granulated sugar.
1 cup of butter or margarine softened to room temperature
1 ½ teaspoons of vanilla
1/4 teaspoon of almond extract
2 1/3 cups of all-purpose flour
½ teaspoon of baking soda
Place an additional 1 to 2 tablespoons of granulated sugar in a bowl to roll your cookie dough in. Set aside.
Preheat oven to 375 F. Line a cookie sheet with parchment paper and set it aside.
In a large bowl, beat sugar, eggs, butter and vanilla until it’s creamy. Add the flour and baking soda.
Using a small ice cream scooper, shape dough into balls. Roll the scoops of cookie dough in the bowl of sugar then place on your cookie sheet. Dip a fork in sugar then press down lightly on the top of the cookie. This gives your cookie that classic sugar cookie ridge - and the perfect spot for sprinkles!
Bake 10 to 12 minutes, or until set. Let the cookies cool then enjoy!
Hi - my name is Alicia and I love cookies. I should - I've been baking since I was 13! I hope you'll enjoy these recipes as much as I love sharing them.