Saturday, September 25, 2010

Pecan Layer Bars

This is my last week of my Pecans Theme, maybe you’ve notice all 4 weeks had pecans, it won’t be my last week just my last week of September… lol. As you can see I love pecans, whenever a recipe call for walnuts I change it to pecans…lol

This treat is one of my short-cuts, My daughter gave me a cookie cook book with short cuts, which I love. And I wanted to share it with you.

As you can tell by the recipe I’ve tweaked it lol…the recipe is called “Coconut Pecan layer bars”…lolol maybe you’ve heard I DON’T LIKE COCONUT!!!!

Done!!! ready to slice...

Sliced and Ready to eat!!!

I added oatmeal instead of coconut....

As alwaysI tweaked the recipe, I took out the coconut

Coconut Pecan Layer Bars


1 package (about 18 ounces) yellow cake mix

5 T butter melted

1 egg


¾ c corn syrup

¼ c packed brown sugar

2 eggs

1 teaspoon vanilla

1 cup chopped pecans

1. preheat oven to 350 line 13x9 pan with foil and spray lightly with cookie spray

2. for crust, combine cake mix, butter and 1 egg in large bowl until well blended (batter will be stiff). Press batter into prepared pan, bake 15 minutes.

3. for topping combine corn syrup, brown sugar, 2 eggs and vanilla in another large bowl until well blended. Stir in pecans. Spread mixture evenly over partially baked crust.

4 bake 25 minutes or until top is bubbling and edges are lightly browned. Cool completely in pan on wire rack.

Make about 24 bars

I tried the recipe with uncooked oatmeal for texture...If you notice in the picture half the pan looks lighter I put uncooked oatmeal....I liked it both ways you have to try it for yourself, and let me know which way preferred...

*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 will enjoy.

Bon appétit in -Japanese   
どうぞめしあがれ (douzo meshiagare) = 'enjoy your meal' - said by the cook/chef

いただきます (itadakimasu) - said before a meal by those eating

ご馳走さま (gochisōsama) - said after a meal by those who have eaten

Saturday, September 18, 2010

Simple Individual Apple Crisp

This recipe is awesome, with a scoop of vanilla ice cream!!! You can’t go wrong…The recipe called for 5 apples I used only 4, since I was making 3 ex-large ramekins however if you use the smaller ramekins you should be able to fill 4-5 ramekins, or follow the recipe as is.

Before Baking...



This dessert was so good my daughter and I couldn't wait for it to cool we had to taste it hot and boy it was worth the and once it cooled enough for the ice cream... it was amazing!

of course I tweaked the recipe to make it my


• 5 Granny Smith apples, peeled, cored, chopped small

• 1/4 cup chopped pecans

• 3 tablespoons all-purpose flour

• 1/2 cup brown sugar

• 2 tablespoon lemon juice


• 3/4 cup all-purpose flour

• 1/3 cup brown sugar

• 1/4 teaspoon ground cinnamon

• 1/4 teaspoon salt

• 1 stick chilled butter, cut into pieces

• 1/4 cup coarsely chopped pecans


Preheat oven to 350 degrees F.

For the Filling:

• Mix all the ingredients together. Place into 7 to 8-ounce ramekins.

For topping:

Mix the flour, brown sugar, cinnamon and salt in large bowl. Blend the butter into the mixture until it forms pea size lumps. Stir in pecans and sprinkle over filling.

Bake crisps for 35 to 40 minutes. Cool 10 minutes before serving. (with vanilla ice cream or butter pecan)

1. I like to taste my topping all through the dessert, if you like you can pour 1/2 of the apple mixture in the ramekins, sprinkle some of your topping add the remaining mixture and sprinkle remaing toppings

2. You can make these up in advance keep refrigerated and place them in the oven while you're having dinner. You'll have the perfect dessert by the end of the meal 

3.Theses ex-large ramekins where more than we could handle we could only eat half...the next size down would probably be better.
*If you have a dessert recipe that you are having trouble with or afraid to try or you just want to share,  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!!
Chinese (Cantonese)   食飯 (sihk faahn) - eat

Sunday, September 12, 2010

Saturday Morning Coffee Cake

This is the perfect treat for a lazy Saturday morning, you can’t go wrong with a warm slice of coffee cake and a cup of coffee or tea yummy..I call it my Saturday morning coffee cake because Saturday is my day to relax, lie in bed, go out to breakfast, or go to Eastern Market (farmers)…however you hear people say all the time how Sunday is their day to relax, sleep in, read the paper. Well I don’t know what planet they’re living on, because my Sundays are rushed and frantic I’m trying to get to church on time, realizing I need gas for the car and hose…lol or is it just me.

I found this recipe on the internet and tweeked it of
For the pan dusting:

• Butter for pan

• 1/2 cup sugar

• 1 teaspoon cinnamon

For the cake:

• 1 stick salted butter, softened

• 1 cup granulated sugar

• 3 eggs

• 2 cups sifted unbleached flour

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1/4 teaspoon salt

• 1 cup sour cream

For the topping:

• 1/2 cup light brown sugar, packed

• 2 teaspoons all-purpose flour

• 1/2 teaspoon cinnamon

• 3 tablespoons cold salted butter, cut into pieces

• 3/4 cup pecans pieces


Preheat the oven to 350 degrees F.

In a small bowl, stir 1/2 cup sugar and 1 teaspoon cinnamon together. Butter a bundt pan well and liberally coat it with the cinnamon sugar.

In a mixer, cream butter until smooth, add sugar and mix. Add eggs one at a time mix until light and fluffy. Sift the flour, baking soda, baking powder, and salt together. Add to the butter-sugar mixture, alternating with spoonfuls of sour cream mix well.

Make the topping: In a medium bowl, combine the brown sugar, flour, and cinnamon. Add the butter and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture. Add the pecans and mix. Sprinkle the mixture over the cake.

Bake until golden brown, about 35 to 40 minutes. Let cool in the pan then turn over onto cake plate.

Serve in slices (warm)

This recipe ask for the pecan mixture to be sprinkled on top of the cake however I like to taste my pecan mixture all through the cake.

Tip of the day

1.*Pour half the batter into the pan sprinkle small portion of pecan mixture over batter, then add the rest of the batter and sprinkle leftover mixture over the top…

*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 Swahili   Ufurahie chakula chako (sg)   Furahieni chakula chenu (pl)

Friday, September 3, 2010

Triple Chocolate Chips w/Pecans

Hello fellow bloggers and blog readers, I'm new to the blog world and it was suggested that I write a blog from one of my networking sites. After the suggestion and watching the movie Julie/Julia (which I fell in love with), I thought wow, light bulb moment, what a cool idea, maybe I should give it a shot and create an all dessert blog.

I emailed a friend that has a blog of her own and ran the idea by her, and she thought it was a great idea....I began researching blogs immediately. I watched the movie and begun the difficult task of picking a name and deciding on the structure.

My blog will be updated weekly. I will bake or prepare a different treat every week, 52 different treats all homemade with colorful pictures. I will have a few short-cuts, baking tips, and more, I hope you will enjoy

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

Julia Childs always ended her shows with Bon Appetit - enjoy your meal/good eats in French. I thought I would end my blog with Bon Appetit in as many languages as I

Now Lets Have Some Fun!

Best Seller...Triple Chocolate Chips w/Pecans or not !

Tip of the day

1. Since this is the beginning of the school year you can send your child off with a delicious treat in their lunch. Individually wrap a cookie or two in a baggie and add a decorative ribbon (as in school colors) or not depending on their

2. To start the school year off on the right foot, this will make a great teachers gift...there's nothing wrong with your child getting on his/her teachers good side.(be sure to add ribbon) if you know the teachers name add a name tag.

3. Also you can make mini's for the younger kids

Buen apetito! or Buen provecho! - Spanish