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Sunday, August 31, 2014

♥ Favorite Soft Sugar Cookies ♥

Recipe & photo from:
  • 10 Tbsp butter, room temperature
  • 2/3 cup vegetable shortening
  • 1 1/2 cups granulated sugar
  • 2 eggs
  • 1 Tbsp vanilla (I used 1 tsp + 1 vanilla bean ~ totally optional)
  • 2 tsp baking powder
  • 1 tsp salt
  • 3 1/3 cups flour 

  • 1/2 cup vegetable shortening
  • 4 1/2 cups powdered sugar
  • 1 tsp vanilla
  • 1/4 cup + 1 Tbsp milk

How to Make:
  1. Preheat oven to 350°
  2. Line baking sheet with parchment and set aside.
  3. Cream shortening and butter together until smooth, add in sugar and beat for 1 minute on medium speed.
  4. Beat in eggs and vanilla until smooth.
  5. Turn mixer to low and add in baking powder, salt and flour until just combined.
  6. Drop by rounded tablespoon onto lined baking sheet.
  7. Bake 8-10 minutes until cookies just start to get golden.
  8. Allow to cool on baking sheet for 3 minutes and then transfer to wire rack to continue cooling.
  9. Frosting
  10. In mixer beat shortening and powdered sugar together. Mixture will look like course sand.
  11. Slowly add in milk and vanilla. Beat for 2 minutes until smooth and fluffy.
  12. Color frosting if desired and spread onto cooled cookies.
Makes 26.


Friday, August 29, 2014

♥ Lemon Ricotta Cookies ♥

Recipe & photo from:


  • 2 cups granulated sugar
  • 2 lemons, zested
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 stick unsalted butter, softened
  • 2 large eggs
  • 15 ounces ricotta cheese, whole milk (1 container)
  • 3 tablespoons lemon juice, fresh
For the Glaze:
  • 1 1/2 cups powdered sugar, sifted
  • 3 tablespoons lemon juice
  • 1 lemon, zested


For the Cookies:
  1. Preheat the oven to 375° F. Line baking sheets with parchment paper.
  2. In a medium bowl, combine sugar and lemon zest. Mix with your fingertips until the sugar is fragrant. Set aside.
  3. In another medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  4. In the large bowl combine the butter and lemon sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes.
  5. Add the eggs, 1 at a time, mixing until they are fully incorporated.
  6. Add the ricotta cheese and lemon juice and mix until incorporated.
  7. Stir in the dry ingredients, mixing until just combined.
  8. Spoon the dough (about 2 tablespoons for each cookie) onto prepared baking sheets.
  9. Bake cookies in preheated oven for 13-15 minutes, until slightly golden at the edges.
  10. Remove from the oven and let the cookies cool on the baking sheets for 20 minutes.
  11. Once all the cookies are cool, prepare the lemon glaze.

For the Glaze:
  1. In a medium bowl, combine the powdered sugar, lemon juice, and lemon zest and whisk until smooth.
  2. Dip the top of each cookie into the glaze.
  3. Place cookies on a wire baking rack or wax paper and allow the glaze to harden before serving.


Source: Slightly adapted from The Food Network.

Wednesday, August 27, 2014

♥ Red Velvet and Cream Cheese Muffins♥

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar, divided
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 2/3 cup buttermilk
  • 1/2 cup unsweetened cocoa powder
  • 1 tablespoon red food coloring
  • 1 cup vegetable oil
  • 2 eggs, slightly beaten
  • 8 oz cream cheese, softened 

  • 1/2 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/4 cup butter, cut into cubes

  1. Preheat oven to 375F. Line 24 muffin tins with paper liners or spray with nonstick cooking spray.
  2. In a large bowl, mix together the flour, 1 cup of the sugar, baking powder and salt. In another bowl, mix together the buttermilk, cocoa, food coloring, oil and eggs. Combine the wet and dry ingredients and mix just until moistened.
  3. In a small bowl, beat together the cream cheese and remaining 1/2 cup of sugar. Fold into the muffin batter, being careful to not overmix. Fill the muffin tins about 2/3 full with the batter.
  4. In another small bowl, mix together the flour and sugar. Cut in the butter until it resembles coarse crumbs. Sprinkle the crumb mixture evenly over the muffins.
  5. Bake until a toothpick inserted comes out clean, about 17-20 minutes.

Monday, August 25, 2014

♥Strawberry Shortcake Eclair Cake ♥

1 small box Strawberry Creme Instant Jello Pudding (3.4 ounce)
1 1/2 cups milk
1 cup Cool Whip + extra for garnish
graham crackers
2 cups diced strawberries
1/4 cups sugar
  1. Whisk together the instant pudding and milk. Fold in the 1 cup Cool Whip.
  2. Place a layer of graham cracker in the bottom of an 8x8 baking dish. Spread half the pudding on the crackers. Cover with another layer of crackers. Add the rest of the pudding over the middle layer of crackers. Top with one more row of crackers. You may need to break some into small pieces to cover all the pudding. Place in the refrigerator.
  3. Place the strawberries and sugar in a saucepan. Heat over medium heat until it comes to a boil. Lower the heat and simmer until it gets thick, about 5 minutes. Let cool. Spread over the top of the mixture in the pan. Keep refrigerated. Cut into 12 slices. Top with more Cool Whip and extra strawberries before serving.
*Use an instant vanilla pudding and a Strawberry Shortcake Duncan Hines Frosting Creation if you cannot find the Strawberry Creme pudding.
**You could also use a few spoonfuls of strawberry Jello gelatin powder in vanilla pudding. Stir to taste.
***For extreme strawberry flavor, use an instant Strawberry Pudding and the Strawberry Shortcake DH Frosting Creation together.


Saturday, August 23, 2014

♥ Butter Almond Meltaways ♥

Back for seconds, picture from Christine's Pantry



  • 1 cup unsalted butter
  • 1 cup granulated sugar
  • 1 egg
  • 1 teaspoon butter extract
  • 1 teaspoon almond extract
  • 1 pinch salt
  • 2 cups all purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder


  • 1 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 tablespoon milk


Step 1
Preheat oven to 350.
In a mixing bowl cream together the butter and sugar until light and fluffy. Add the egg, almond and butter extracts, and salt, and mix well. Add baking soda, baking powder, and half of the flour and mix on low. Add remaining flour mixing until combined.
Step 2
Roll dough into 1" balls and place them 2" apart on a parchment paper or silpat lined cookie sheet. Flatten balls into disks and bake 6-7 minutes. Do not over bake! They will stay very light in color. Let rest on cookie sheet for a few minutes after baking before transferring to a cooling rack. Let cool completely before icing.
Step 3
In a small bowl whisk together Icing ingredients until smooth and creamy. You want it to be the texture of glue - not too runny. Add more milk if necessary. Gently spoon a small amount onto each cookie. Allow icing to harden before storing in an airtight container.
~~Recipe from: Back for

Thursday, August 21, 2014

♥ Dilly Egg Salad Sandwiches ♥

7 hard boiled eggs, chilled
1/4 cup real mayonnaise
2 teaspoons yellow mustard
1/4 cup fresh dill and chives, chopped fine
10 sweet pickle chips, chopped
1 Tablespoon sweet pickle juice
1 Tablespoon sugar
salt and pepper to taste

this delicious recipe & photo are from: !