Sunday, February 18, 2018

Cranberry Walnut Chocolate Chip Cookies


Since it's Valentine's I decided to bake a cookie with cranberries for the red color. These cookies were so good I had to make them twice.  I had to take them to my taste testers.  My daughter thought there were too many cranberries of course she picked them I have to agree with her my next batch was made with less cranberries.  However my co-workers/taste tester thought they we're delicious, and had the perfect amount of cranberries.  I will give both recipes below,  the original and my modified version, you be the judge. Happy Baking!!!

Recipe.                                                 My version
2 sticks.                                                2 sticks butter
1 c sugar.                                             1 c sugar
1/2 c brown sugar.                            1/2 c brown sugar
2 eggs.                                                  2 eggs
1 t vanilla.                                           1 t vanilla
2 3/4 c flour.                                        2 3/4 c flour
2 t baking soda.                                  1 1/2 t baking soda 
12 oz white chocolate chips.           1/2 t salt optional 
2 c dried cranberries.                       12 oz white or dark chocolate 
2 c walnuts.                                         1 c dried cranberries 
                                                               2 c walnuts or pecans

My modified version I added salt,  I thought the cookies were sweet delicious but sweet.  I also took out 1 cup of cranberries. I'm not a big fan of white chocolate, I thought dark chocolate would go better with cranberries, however they both were absolutely delicious. You can choose for yourself. 

Cream together butter and sugar until fluffy,  add eggs 1 at a time and vanilla, beat well. Add flour,  baking soda,  salt optional,  mix well, stir in chocolate chips, dried cranberries and nuts

350 - 10 mins

1. Don't over bake
2. Check cookies at 9mins

*If you have a cookie recipe that you're having trouble with or one you want me to try.  Please send it to me along with a picture and I will give it a shot...send to 

P.S. I don't like coconut

Bon Appétit in Swahili...It is Black Panther Weekend!!!
Ufurahie chakula chako

See You Next Month

Happy Valentines Day 

Saturday, January 27, 2018

Hot Cocoa Chocolate Cookies

The Year of the Cookie

It's been awhile since I've blogged. I'm glad to be back!!! I've decided to bake a different cookie each month for 12 months. Hence the year of the cookie.

These cookies are really good, the chips made them gooey inside


2 ½ sticks butter                                                                   
2 c sugar                                                                                
2 eggs                                                                                                                                   
2 t. vanilla                                                                            
2 c flour                                                                                                                            
1 c cocoa                                                                               
1 t baking powder                                                               
½ t salt                                                                                    
2 c dark choc chips 12oz pkg                                            

Powdered sugar opt

Beat butter, sugar until light and fluffy and eggs and vanilla, beat well. Stir together flour, cocoa, baking powder and salt, gradually beat into butter mixture. Stir choc chip.

Roll into balls flatten make design w/fork don’t over bake

350 8-9mins

1. Don't over bake
2.Please store leftover cookies in resealable container

*If you have a cookie recipe that you're having trouble with or one you want to try, please send it to me along with a picture and I will give it a shot...send to:

P.S. I don't like coconut

I hope you enjoy!!!

See You Next Month

Bon Appetit  

Friday, July 8, 2016

Baklava Cookies

Baklava Cookies

These cookies are Amazing, the recipe called for store bought cookie dough, but you all know I don't do store However please feel free to buy a roll of sugar cookie dough it's easier. 

1 package of refrigerated sugar cookie dough
¼ c butter 
½ c powdered sugar
3 T honey
¾ c walnut chopped
¼ t cinnamon

in a small saucepan over low heat melt butter: stir in powdered sugar and honey. Bring to a boil and remove from heat, stir in walnut and cinnamon
1. let it cool for 30 min
2. slice cookie dough to your liking 
3. Bake at 350 for 9 min
4. Remove from oven place a small dollup of nut mixture in the center of each cookie
5. Bake another 2-3 min until done

1. don't over bake 
2. allow to cool
3. Can be re-heated to melt the nut mixture 

*If you have a dessert recipe that you're having trouble with or afraid to try, please send it to me along with a picture and I will give it a shot....
P.S. I don't like coconut

I hope you enjoy

Bon appetit

Sunday, October 18, 2015



Ok, Dessert Lovers its official I'm in love with all things MiniCakes. I think they're the perfect size treat,  you can eat the entire cake and not feel guilty or half now and half later. It's all yours, you don't have to share. 

I don't think I'll ever bake another full size cake, ok that's not However it's a lot of fun baking MiniCakes, they're so cute. Not to mention they're DELICIOUS!!! 

Great at parties...


Carrot/CheeseCakes & Lemon PoundCakes

Double ChocolateCakes

Red VelvetCakes

Red VelvetCakes

Monday, November 3, 2014

Mini Chocolate and Pound Cakes

I'm back, I took a break...but I'm back!!! I needed to bake, blog and take Just to ease back into thing I'm making Mini Cakes!!! I've already baked the pound cake in regular size. I decided to bake my delicious chocolate cake in mini's as well. They are so cute and of course delicious. 

Pan Alert**
When I first purchased this pan it was everywhere now that I need more, I can't find them, they were priced at $8.97. The pans are like $16.97 now. Send me a message if you can find them at the $8.97 price...thanks a bunch lol

Saturday, August 18, 2012

Honey Bun Cake

Ok, I was totally excited today, one of my favorite treats as a young girl were honey buns!!! so when I found this recipe I almost passed To this day I still love them, even my stepdad loves them I buy him "2" pretty much every week and boy does he knock them off I'm not mad at

Well folks the cake tasted like a coffee cake, don't get me wrong it was very good, matter of fact my sister almost ate the whole thing, she really enjoyed I guess I was a little disappointed due to the fact that it didn't taste anything like a HONEY BUN!!! however I'll let you be the judge. It's worth the try, it's semi-homemade and very easy.

Oh yeah, I didn't use pecans I know I always find a way to use pecans...well the reasons I didn't use pecans #1 my niece don't like nuts and #2 there are NO pecans in honey buns...I wanted it to be authentic. They were optional anyway.




For the cake:

·  Vegetable oil spray, for misting the pan

·  1 package (15 ounces) yellow  cake mix

·  1/4 cup (half of a 3.4-ounce package) vanilla instant pudding mix

·  1 cup sour cream, 1/2 cup vegetable oil, 3 large eggs, 2T milk

·  1 tablespoon pure vanilla extract

·  For the filling

·  1/4 cup honey

·  1/3 cup lightly packed light brown sugar

·  2 teaspoons ground cinnamon

·  1/3 cup finely chopped pecans (optional)

·  For the glaze

·  1 cup confectioner's sugar

·  2-3 tablespoons milk

  1/2 t vanilla



Make the cake: Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 13 by 9–inch metal baking pan with vegetable oil spray and set the pan aside.

Place the cake mix, pudding mix, sour cream, oil, eggs, milk, and vanilla in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are just incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat the batter until smooth, 1 1/2 to 2 minutes longer, scraping down the side of the bowl again if needed. Pour the batter into the prepared pan, smoothing the top with the rubber spatula.

Make the filling: Drizzle the honey evenly over the top of the batter. Place the brown sugar, cinnamon, and pecans, if using, in a small mixing bowl and stir to combine. Spoon the filling over the top of the cake. Using a dinner knife, swirl the brown sugar mixture into the cake batter to marble it.

Place the pan in the oven and bake the cake until it is golden brown and the top springs back when lightly pressed with a finger, 35 to 40 minutes. Transfer the pan to a wire rack and let the cake cool completely, 20 minutes, before slicing and serving.

Note: Okay, if you've got to have the glaze, whisk 2 to 3 tablespoons of milk into 1 cup of confectioners' sugar and pour it over the warm cake.


1. don’t overcook cake
2. Keep It Fresh! Store the cake in the pan, covered with plastic wrap, at room temperature for up to three days
3. Freeze the cake, wrapped in aluminum foil, for up to one month. Let the cake thaw overnight on the kitchen counter before frosting.

*If you have a dessert recipe that you are having trouble with or afraid to try, please send it to me along with a picture and I will give it a shot….
P.S. I don’t like coconut 
I hope you enjoy
Bon appétit in Vietnamese - Ăn ngon nhé / Chúc ngon miệng

Saturday, August 4, 2012

Kentucky Butter Cake

Hello everyone, I found a great recipe for you to try...My first time ever hearing the word Kentucky Butter Cake was at my brother and sister-in-laws church. The Pastor mentioned it, and of course that peaked my interest. I went online and found the recipe, very easy, very simple I had to try it....and let me tell you it was Delicious!!!!

I have several amazing pound cake recipe, however this one is right up there with the best, I will be adding Kentucky Butter Cake to my list of favorites. You all know how I like to tweak and change a recipe to make it my own, well this one I wouldn't change a thing...

with glaze poured over top...yummy

                                                   glaze under bottom...!!!

3 cups unbleached flour
2 cups white sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 cup butter

2 teaspoons vanilla extract
4 eggs
3/4 cup white sugar
1/3 cup butter
3 tablespoons water
2 teaspoons vanilla extract

Preheat oven to 325. Grease and flour a 10 inch Bundt pan.

In a large bowl, mix the flour, 2 cups sugar, salt, baking powder and baking soda. Blend in buttermilk, 1 cup of butter, 2 teaspoons of vanilla and 4 eggs. Beat for 3 minutes at medium speed. Pour batter into prepared pan.

Bake in preheated oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean. Prick holes in the still warm cake. Slowly pour sauce over cake. Let cake cool before removing from pan.

To Make Butter Sauce: In a saucepan combine the remaining 3/4 cups sugar, 1/3 cup butter, 2 teaspoons vanilla, and the water. Cook over medium heat, until fully melted and combined, but do not boil.

1. to prick holes, a coffee stirer would be ideal, however I didn't have I use spaghetti yes I said spaghetti I used 3 uncooked stalks of spaghetti and pricked holes so the glaze could go deeper...hey you have to use what you can I held them together as I pricked the cake
2. don’t overcook cake
3. may be serve warm with a scoop of vanilla ice cream
4. I preferred the cake cooled and by the next day it was even more delicious.

*If you have a dessert recipe that you are having trouble with or afraid to try, please send it to me along with a picture and I will give it a shot….
P.S. I don’t like coconut 

I hope you enjoy

Bon appétit in Arabic (Egyptian)-                 
                                bil hana wish shifa'!) بالهنا و الشفاء!
                         response - (allah yihanneek/i)
الله يهنّيك