The Best Rice Pudding

I must admit that I am more of a cook than a baker. It's a weird thing that there's a difference, but I love cooking things. I love watching them change and become something different than the raw ingredients you start with. So even when it comes to desserts I love cooking them. I love eating baked goods, but when it comes to what I enjoying making myself - it's the cooking process I love. So anywho, cooking pudding is one of the most satisfying cooking experiences out there. In this recipe you start with 8 cups of liquid and during the process of making it it becomes thick, creamy, and gorgeous. Sure it takes some time, but all the best things take time and this is one of them. If you like classic rice pudding this the recipe for you! You can serve it warm or cold and you can certainly add raisins if that's your thing. It's really delicious and well to me it's the perfect dessert.

The Best Rice Pudding

6 1/2 cups milk (I used 1%)
1 1/2 cups heavy cream
1 cup uncooked medium grain rice (I used Calrose)
1/2 cup sugar
1/2 teaspoon kosher salt (if using regular salt use less)
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
2 tablespoons butter
1 1/2 teaspoons vanilla

In a large saucepan, add the milk, cream, rice, sugar, salt, cinnamon, and nutmeg. Bring to a boil, stirring frequently. Reduce heat to low and simmer, covered, for 15 minutes, stirring occasionally.

Uncover and continue to simmer until the rice is tender and the pudding has thickened, about 20 - 25 minutes, stirring constantly to prevent scorching. Remove from heat and add butter and vanilla and stir.

Transfer to a bowl and cover the surface of the pudding with plastic wrap to prevent a skin from forming. Chill for 1 hour or overnight. Serve warm or chilled with a light sprinkle of cinnamon.

Makes 8, 1/2 cup servings

Chocolate Covered Caramel Apple Bites

This awesome Fallish appetizer/dessert is from Our Best Bites. I love caramel apples and these bites put all the taste of caramel apples in a easy to eat package. You can just cover them in chocolate or you can add anything you like on caramel apples like toffee bits, mini m&m's, chopped peanuts, etc. They are fantastic party food. My kids especially loved them!

Chocolate Covered Caramel Apple Bites

5 apples (Granny Smith or your favorite apple)
1 packages caramel bits
2 tablespoons water
1 package chocolate almond bark
toppings: toffee bits, mimi m&m's, chopped peanuts, etc.

In a saucepan combine caramel bits and 2 tablespoons water and heat stirring constantly over medium low heat until the caramel bits are completely melted and smooth. Remove from heat. Dip apples and place on parchment or wax paper until caramel is set.

Microwave almond bark according to package directions. Core and cut apples into slices. Using a skewer or fork, dip each apple slice into the melted almond bark and set on a sheet of wax paper. Sprinkle each apple slice with desired toppings immediately after dipping because almond bark will set pretty quickly. Eat right away or refrigerate until ready to serve. These apple bites are better to serve the same day because they will crack and get mushy within a few days.

Ghost Brownies

This little Halloween dessert is adorable and easy to make. I saw this one on Pinterest and had to make it for a Halloween themed book club I hosted recently. I was so happy with how they turned out. These would be great to take to a school Halloween party or any Halloween party. My husband actually took the leftovers to work and all his coworkers thought they were fun.

Ghost Brownies

1 9x13 pan of baked and cooled brownies (homemade, boxed, or store bought)
Large marshmallows
1 tub white frosting
mini chocolate chips

Cut brownies evenly into 15 squares. Line a cookie sheet with parchment or wax paper and top with a cooling rack. Place the brownie squares on top of the rack.

Take the lid off the frosting container and microwave for 30 seconds or until the frosting can be stirred smooth and fluid. If frosting becomes too firm while decorating, microwave for 5 seconds and then stir.

Place 1 large marshmallow on each brownie. Spoon 1 tablespoon of frosting over each marshmallow to coat. Let stand until frosting is set, about 30 minutes.

Press mini chocolate chips into the set frosting to create the eyes and mouth of each ghost.

Pumpkin Roll

In my opinion pumpkin rolls are the perfect dessert. Oh how I love pumpkin baked goods and this fabulous dessert combines flavorful pumpkin cake with a creamy cream cheese filling. Cake and cheesecake in a beautiful spiral slice. It's a wonderful thing. This particular recipe is from Gimme Some Oven and it's surprisingly easy to make and so delicious. As a side note, you do need to have 15x10 inch jelly roll pan because there is just not enough cake batter in this recipe to make it in a rimmed cookie sheet.

Pumpkin Roll

Pumpkin Cake Ingredients:
3/4 cup all purpose flour (plus 1 tablespoon for high altitude)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
3 eggs
1 teaspoon vanilla
1 cup sugar
2/3 cup pumpkin puree
powdered sugar for sprinkling at the end

Cream Cheese Filling:
8 oz brick cream cheese, softened
1 cup powdered sugar
6 tablespoons sugar, softened
1 teaspoon vanilla

To Make the Pumpkin Roll:

Preheat oven to 375 degrees.

In a bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.

In a separate bowl, whisk together eggs and sugar for 1 minute until thick. Add in the vanilla and pumpkin, and whisk until just combined. Fold in the flour mixture with a rubber spatula and stir together until just combined.

Line a 15x10 inch jelly roll pan with parchment paper, leaving 1 inch of the parchment sticking up on both 15 inch sides of the pan so that you can easily lift the cake out after baking. Lightly mist the parchment paper with cooking spray for easier cake release afterward.

Spread the batter evenly into prepared pan. Bake for 13-15 minutes, or until top of the cake springs back when touched. Carefully lift the parchment paper and cake out onto a flat surface. Then slowly, use your hands to roll the cake with parchment paper attached - rolling from the short end to the short end - until it is completely rolled up. Transfer the cake roll to a wire rack, and cool until it is room temperature.

When the cake is cooled, make the cream cheese filling. (follow directions below)

When the cake has reached room temperature, transfer the cake roll to a flat surface, and carefully unroll it until it is flat again or mostly flat - it's okay if the ends curl up a little. Spread the cream cheese filling evenly over the cake. Carefully re-roll the cake, gently peeling away the parchment paper as you roll until you can completely remove and discard it. Tightly wrap the pumpkin roll in plastic wrap and refrigerate for at least 1 hour.

Remove and unwrap the pumpkin roll and transfer it to your serving dish. Lightly dust the pumpkin roll with powdered sugar, if you would like. Then slice and serve. Store uneaten pumpkin roll in a sealed container or wrapped in plastic wrap for up to 3 days.

To Make Cream Cheese Filling:
Beat together cream cheese, powdered sugar, butter, and vanilla until smooth. Spread on cake before rolling up according to directions above.

Lemon Poppy Seed Bundt Cake

This is such a great cake. I absolutely love lemon cakes. This cake is moistened with a glaze and then frosted with vanilla frosting. So good! I got this recipe from Six Sisters' Stuff. I made it for a book club. It's great for any get-together of any season, but it tastes especially like Spring to me.

Lemon Poppy Seed Bundt Cake

1, 15.25 oz package lemon cake mix
1, 3.4 oz package instant lemon pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 tablespoons poppy seeds
1 tub vanilla frosting

Preheat oven to 350.

In the bowl of an electric mixer combine cake mix, pudding mix, sour cream, oil, eggs, and water. Mix until moistened. Turn speed to medium high and beat for 2 minutes. Beat in poppy seeds. Pour batter into a bundt pan sprayed with non-stick cooking spray.

Bake at 350 for 45-50 minutes or until a wooden toothpick inserted in center comes out clean. Cool cake for about 60 minutes in the pan.

Invert onto a cooling rack placed inside a baking sheet lined with foil. Pour glaze, recipe below, over the cake. Let cook for another 30 minutes, until completely cooled. Take lid and foil off the tub of frosting and microwave for 30 seconds. Stir heated frosting and then pour evenly over the cake. Once frosting has dried, place the cake onto a serving plate.

Lemon Glaze:
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon lemon extract
2 tablespoons lemon juice (about the juice of 1 medium lemon)

Whisk all these ingredients together and pour over cake as directed above.

Chocolate Pudding Cake

Thanks to my friend Corinne for this wonderful and easy to make chocolate cake recipe. It really is delicious! Corinne, likes to cool the cake so the chocolate chips harden before serving, but I prefer this cake warm and gooey - either way is yummy. We had this recently for a family night dessert and I realized I hadn't put this recipe on my blog yet. We've been having this for years and it's a family favorite.

Chocolate Pudding Cake

1 Devils Food Cake mix, dry
1, large 5 oz package chocolate cook and serve pudding
3 cups milk
1 1/2 cups semi-sweet chocolate chips

Preheat oven to 350.

In a saucepan whisk together pudding mix and milk. Bring to a boil, stirring constantly. In a large mixing bowl combine the dry cake mix and the cooked pudding. Stir well. Pour into a greased 9x13 baking pan. Sprinkle evenly with chocolate chips. Bake for 30-35 minutes. Cake is delicious served warm with ice cream if desired or cooled and the chips will harden a little.

Clara Dessert (aka Eclair Dessert)

I'm reposting this dessert because it has changed a little over the years and this is the way I always make it now. It's such a favorite and so tasty. It really does taste like an eclair casserole! My youngest thinks it's named after her because she thought I said it was "Clara Dessert" instead of eclair dessert, so we just call it Clara dessert now.:)

Clara Dessert (aka Eclair Dessert)

2 boxes honey graham crackers, will not use all
2, 3 oz packages instant vanilla pudding
3 cups milk
8 oz Cook Whip, thawed
1 tub chocolate frosting (or use homemade frosting recipe below)

Line the bottom of a 9x13 baking dish with a single layer of graham crackers.

In a large bowl beat together the pudding mixes and the milk. Beat for 2 minutes. Stir in the Cook Whip. Spread half of the pudding mixture over the graham crackers in the baking dish. Top with another single layer of graham crackers. Pour remaining pudding mixture over the graham crackers. Top with another layer of graham crackers. Here you can either use a can of chocolate frosting or use the recipe below for homemade icing. If using store bought frosting: remove lid and foil from tub of frosting; microwave for 30 seconds. Stir heated frosting then pour evenly over the graham crackers on top. Spread evenly with a knife or offset spatula. Refrigerate for at least 4 hours, though 8 hours is best. Cut into pieces and serve.

Homemade Chocolate Icing

1/3 cup cocoa
1 cup sugar
1 teaspoon vanilla
1 stick butter
1/4 cup milk

Mix all ingredients together in a saucepan and bring to a boil, stirring, for 1 minute. Remove from heat and cool a little before spreading over the eclair dessert.

Breakfast Kabobs

Ok, so this isn't really a recipe, but I just had to put this kabob idea on my blog because it turned out so cute. I made these to take to a breakfast get-together and kids and adults alike loved it. I saw the idea on Pinterest. It was easy and the kabobs are perfect for a school party or any other time you need to take a yummy treat to a gathering.

Breakfast Kabobs 

2 packages bakery donut holes (I used glazed cake donut holes)
2 - 3 lbs strawberries, tops removed
3 packages black berries
wooden skewers (I snipped the pointy ends off with scissors since toddlers were eating these)

Thread strawberries, blackberries, and donuts onto skewers and serve. Easy peasy and super yummy.

Carrot Sheet Cake with Cream Cheese Frosting

This cake recipe is from my friend Lynette and it is wonderful. It is rich and has just the right spice mixture. I really love the flavor the chopped pecans give this cake. You can either make this cake in a half sheet cake pan or make it thicker in a 9x13 baking pan. It feeds a lot of people when made in a half sheet pan - at least 20. I actually made this for a church training meeting and everyone loved it. So yummy! Oh and the frosting is fantastic!

Carrot Sheet Cake with Cream Cheese Frosting

Cake:
1 1/2 cups vegetable oil
2 cups sugar
4 eggs
3 cups grated carrots
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon allspice
1 cup finely chopped pecans

Frosting:
8 oz cream cheese, softened
1/2 cup butter, softened
1 lb or 16 oz package powdered sugar
1 teaspoon vanilla

Directions for Cake:
In a mixer combine vegetable oil and sugar and beat well. Add eggs and mix well. Add carrots and mix well. In a separate bowl combine flour, baking soda, cinnamon, baking powder, salt, cinnamon, and allspice. Add these dry ingredients to the wet ingredients in the mixer and mix well. Add in pecans and mix well. Pour into a greased half sheet cake pan or a 9x13 baking pan. Bake at 325 degrees for 35-40 minutes or until toothpick inserted in the center comes out clean. Cool before frosting with cream cheese frosting below.

Directions for Frosting;
Beat together cream cheese and butter. Add powdered sugar and vanilla and beat until combined and creamy. If it's too thick add milk by tablespoonfuls until it is the right spreading consistency. Spread over cooled cake.

Chocolat Chaud (Hot Chocolate - Stove Top or Crock Pot)

I back-packed Europe the summer after I graduated from high school. I treasure the memories I made on that trip. Some wonderful memories are the breakfasts in France. French food is amazing. Even poor backpackers get hot chocolate, or "chocolat chaud" in French, and fresh croissants for breakfast at youth hostels. It's a beautiful thing and I remember that hot chocolate so well. This homemade recipe for hot chocolate is the closest thing I've ever made to the hot chocolate I remember drinking in France. It's rich, creamy, and oh so chocolatey. I love it. The quality of the unsweetened cocoa and chocolate chips mean a lot to the flavor. I don't have Valrhona chocolate in my pantry to use in this recipe, but when I want it to be really good I do use the best chocolate chips I can find at the grocery store (I really like Guittard) and Dutch processed cocoa powder. It's the perfect cold weather and Christmas time treat.

Chocolat Chaud (Hot Chocolate for Stove Top or Crock Pot)

2 cups heavy cream
6 cups whole milk
14 oz can sweetened condensed milk
2 cups semi-sweet chocolate chips
1/4 cup unsweetened cocoa powder
2 teaspoons vanilla (optional)

Fast Stove Top Directions:
In a large saucepan combine heavy cream, whole milk, sweetened condensed milk, chocolate chips, cocoa powder, and vanilla if using. Heat, whisking constantly, until you just bring it too a boil. Turn down heat and simmer, stirring constantly for a few minutes. Check taste. You can dilute it a little with a cup or so of milk if you like a less rich taste (I add more milk when making for my kiddos).

Crock Pot Directions:
Combine all ingredients in slow cooker. Cover with lid and cook on low for 2 hours, whisking every so often to combine the chocolate with the milk.

Slow Cooker Apple Spice Cake

My husband is a huge fan of fruit cobblers, pies, crisps... All of that. Well this is probably the easiest version of an apple cobbler I've ever made. You've probably seen the Tasty video of this one on Facebook and it was because of that video that I wanted to make it. I've made other versions of this called "dump cakes" - a cherry walnut one, a peach one, and they are all yummy. This one is no exception. It was super yummy and it made my husband very happy. And vanilla ice cream on top is a huge must!

Slow Cooker Apple Spice Cake

2, 20 oz can apple pie filling
spice cake mix
2 sticks or 8 oz butter, cut into slices
vanilla ice cream

Spray the interior of a slow cooker with cooking spray. Add apple pie filling. Sprinkle dry spice cake mix evenly over the apple pie filling. Place butter slices evenly over the top. Cover and cook on high for 2 hours. Serve with ice cream on top of individual servings.

No Bake Energy Bites

This is one of those recipes that is all over food blogs and Pinterest. This particular version is from Gimme Some Oven and it's perfect. My kids all love these bites and my 9 year old asks me to make them all the time. They taste a little like no-bake cookies. Yum! It's a great snack for school lunch boxes or snack time. This recipe makes anywhere from 20-25 bites, depending on how big you make the balls; I used a small cookie scoop to help me make them about the same size and got 22 bites.

No Bake Energy Bites

1 cup dry oats

2/3 cup coconut flakes

1/2 cup peanut butter

1/2 cup ground flax seeds

1/2 cup chocolate chips

1/3 cup honey

1 teaspoon vanilla

In a medium bowl stir all the ingredients together until mixed well. Cover and refrigerate for half an hour. 

Once chilled, scoop out dough (a small cookie scoops works well) and shape into balls. Place shaped bites into an airtight container and store in the fridge for up to a week.

My Favorite Gooey Rice Krispie Treats

This is my favorite version of Rice Krispie treats. I love them a bit on the gooey side and that's what these are. You can make them with regular Rice Krispies or Cocoa Krispies and both are delicious. My kids like the chocolate ones better and I like regular old Rice Krispie ones the best. Either way they are so good. So so good. I want one right now!

My Favorite Gooey Rice Krispie Treats

16 oz bag large marshmallows
12 oz box Rice Krispies or Cocoa Krispies (about 10 cups)
1/2 cup butter, cut into pieces

Place marshmallow in a large microwave safe bowl. Microwave for 2 - 2 1/2 minutes or until melted. Stir the mixture well until combined and smooth. Pour in cereal and stir well until cereal is completely coated. Spread evenly in a greased 9x13 pan and pat down with greased hands. Allow to cool and then cut into squares.

Raspberry (or Whatever) Pie with All-Butter Double Crust

This recipe is really all about the crust. You can use any pie filling you like, but what makes this pie crust so decadent, tender, and flaky is the butter. And only butter. Well and a little bit of sour cream too. It is just a great crust. So I totally made this pie with canned pie filling (gasp!), but it was what I had on hand one Sunday afternoon when I felt like making some pie. My family was very grateful for this whim and fought over who got the last piece (I think it was my husband that claimed it). This recipe is from the America's Test Kitchen Family Baking Cookbook - a simply wonderful cookbook with outstanding recipes that always turn out.

Also this recipe is perfect for Valentine's Day!! Nothing says "I love you" like a homemade pie. Your sweetheart will thank me.:)

Raspberry (or Whatever) Pie with All-Butter Double Crust

1/3 cup ice water, + more as needed
3 tablespoons sour cream
2 1/2 cups (12.5 oz) all purpose flour
1 tablespoon sugar (leave out for savory pies)
1 teaspoon salt
2 sticks or 16 tablespoons butter, cut into 1/4 inch pieces and frozen for 15 minutes
2 cans raspberry (or any flavor) pie filling, or homemade pie filling

1 egg white
1 tablespoon water
sugar for sprinkling on top

For Pie Crust:
In a food processor, process flour, sugar, and salt in a food processor until combined. Mix together 1/3 cup ice water and sour cream in a small bowl; set aside. Scatter butter pieces over the top of the flour mixture and pulse about 10 times until mixture resembles small peas. Pour half of the sour cream/water mixture over the flour mixture and pulse 3 times. Add remaining sour cream/water mixture and pulse 3 times. Pinch dough together with your fingers; if it feels too loose and dry add another 1-2 tablespoons of ice water. Pulse until the dough forms large clumps - about 3-5 pulses.

Turn dough onto a floured surface and divide into 2 equal pieces. Flatten each piece into a 4-6 inch disk. Wrap in plastic wrap. Refrigerate for half an hour. (Tightly wrapped dough can be frozen for up to 3 months, just thaw completely before rolling out.)

Pie Assembly:
Preheat oven to 375.

After dough has chilled for 1/2 hour, lay dough on a floured surface and roll dough outward from center into a 12 inch circle, flip dough over and reflour surface one time during rolling and turn dough frequently to avoid sticking. Loosely roll dough over rolling pin, then gently unroll over pie plate. Lift dough and gently press into pie plate, letting excess hang over the pie plate.

Fill dough with filling (2 cans of pie filling is usually the right amount). Repeat rolling out process with other half of the pie dough. If desired, and I always do this, use a small cookie cutter to cut out vents - using a small star cutter I cut out 5 stars in the dough. Roll dough loosely around rolling pin and place on top of filling, letting excess dough hand off pie plate. Use scissors and trim all but 1/2 inch of dough over the hanging edge of the pie plate. Press top and bottom crusts together, then tuck edges underneath and around inside edge of pie plate. Crimp dough evenly around the edge of pie, using you fingers to form a zig-zagging crimp. If you did not cut vents with a cookie cutter, cut vents now with a paring knife - about 8 vents since raspberry pies are juicier, use 4 vents if you're making a drier pie like apple.

In a small bowl mix egg white and 1 tablespoon water. Brush on top of pie and sprinkle with about 2 teaspoons of sugar. Place pie on a foil lined baking sheet and bake at 375 fro about 1 hour or until shiny and golden brown on top and golden on bottom (you'll only be about to see this if you use a glass pie plate). Place on a wire rack and cool for 2 hours. Whew, you're done, but wasn't it worth it!!

Pumpkin Gingerbread

This is a fun twist to pumpkin bread. It has a little stronger spice taste, like ginger bread, but is still oh so yummy and pumpkiny. I think pumpkin bread is a wonderful treat all winter long, not just during the Fall and holiday season. I got this wonderful recipe from my friend Lynette. Lynette is a wonderful baker who loves to use healthy ingredients when she can. I've included some of her notes if you want to make this bread a little healthier or you can go for the delicious original recipe.

Pumpkin Gingerbread

3 cups sugar (or 1 cup coconut sugar and 2 cups regular sugar)
1 cup vegetable oil (or 1/2 cup butter, 1/2 cup coconut oil)
4 eggs
2/3 cup water
15 oz can pumpkin puree
1 tablespoon ground ginger
1 1/2 teaspoons allspice
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ground cloves
3 1/2 cups all purpose flour (or 2 cups whole white wheat flour, 1 1/2 cup reg flour)
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 teaspoon baking powder
1 cup ground pecans (optional and I left this out, but I'm told this gives the bread wonderful flavor)

Preheat oven to 350. Grease two 9x5 inch loaf pans.

In a large mixing bowl, combine sugar, oil. and eggs; beat until smooth. Add water and beat until well blended. Beat in pumpkin, ginger, allspice, and cinnamon.

In a medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend until just all ingredients are mixed. Divide batter between the two loaf pans.

Bake at 350 for about 1 hour or until a toothpick inserted in center comes out clean.

Cinnamon Chip Oatmeal Raisin Chewies

So this cookie is kind of a combination of oatmeal cookie and regular chocolate chip like cookie (with cinnamon chips instead). The oatmeal gives it a nice chew, but they aren't totally oatmealy, if you know what I mean. Anywho, these cookies are just delicious actually. The raisin/cinnamon chip combination is so yummy. If you can't find cinnamon chips (they usually have them during the holidays and I stock up on them and put a few bags in the freezer) you can substitute butterscotch chips. This recipe makes a lot of cookies, at least 3 dozen, so it's a great idea to bake half the dough and save the other half by freezing portioned out dough balls and putting them in the freezer. The cooking time for frozen dough is just a couple minutes more.

Cinnamon Chip Oatmeal Raisin Chewies

1 cup butter, softened
1 cup brown sugar
1 cup sugar
2 eggs
1 tablespoon vanilla
3 cups flour (plus 2 tablespoons for high altitude)
1 cup quick cooking oats
1 teaspoon kosher salt
3/4 teaspoon baking soda
1 cup cinnamon chips
1/2 - 1 cup raisins (just depends on how you feel about raisins :))

Preheat oven to 350.

Cream butter and sugars until light and fluffy. Add eggs and vanilla and beat well. In a separate bowl combine flour, oats, kosher salt, and baking soda. Add dry mixture to wet mixture and mix well. Stir in cinnamon chips and raisins. Scoop dough onto cookie sheets, leaving at least 2 inches between cookies. Bake for about 8 minutes or until just lightly golden on edges. Remove from oven and allow to cool on cookie sheets for a few minutes before transfering to racks to cool.

Nilla Waffer Pear Crumble

My husband loves cobblers, crisps, and crumbles. His all time favorite dessert is peach cobbler (some day I need to take a picture and put my peach cobbler recipe on this blog!), but for Father's Day last month he asked for a pear crisp for dessert and I just happened to have clipped this recipe out of a Betty Crocker magazine and decided to give it a try. It was so yummy and perfect with vanilla ice cream. Oh man what a wonderful combination. The topping has just the right amount of crunch to go with the softer pears. My husband enjoyed his Father's Day dessert, so mission accomplished.

Nilla Waffer Pear Crumble

2 large cans sliced pears, drained very well (or 6 cup peeled and sliced fresh pears)
1/4 cup sugar
2 tablespoons flour
2 teaspoons vanilla
1/2 teaspoon ground ginger

Topping:
1/3 cup flour
1/4 cup brown sugar
1/4 cup cold butter
12 Nilla Waffer cookies, crushed (about 1/2 cup)

Preheat oven to 375.

In a large bowl combine pears, 1/4 cup sugar, 2 tablespoons flour, vanilla, and ginger. Spread into a 8x8 square baking dish.

In a medium bowl combine flour and brown sugar. Cut in butter using a pastry blender or 2 forks until the mixture looks like coarse crumbs. Stir in the crushed Nilla Waffers. Sprinkle this mixture over the pear mixture in the baking dish. Bake for about 35 minutes or until top is golden brown. If using fresh pears you will need to bake it for 50-60 minutes. Serve with vanilla ice cream or a little heavy cream poured over it.

Cherry Almond Poke Cake and other Macbeth Book Club Eats

I hosted a book club for Macbeth by William Shakespeare. It was really fun to make the treats for this book club. I made this cherry poke cake and called it "Out Damned Spot" cake, which I think is super fun. And the cake turned out to be really yummy on top of looking bloody, so yay! My kids also loved the leftovers of this cake and keep asking for me to make it again. Poke cakes are easy to adapt to whatever flavor you want. You could make it with chocolate cake to make a cherry chocolate poke cake or with orange jello to make a creamsicle like cake, the possibilities are endless. I really liked the little something something that the almond extract gave this cake. It was good.

Cherry Almond Poke Cake

1 white cake
ingredients on the box to make the cake
1 teaspoon almond extract
1 small box cherry Jello
1 cup boiling water
1/2 cup cold water

Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick spray. In a stand mixer combine cake mix, eggs called for on box, water called for on box, oil called for on box, and almond extract. Beat for 2 minutes on medium speed. Pour into the baking dish and bake for 22-25 minutes or until toothpick inserted in center comes out clean. Remove from oven and allow to cool for 15 minutes.

Combine jello and boiling water, stirring for about 2 minutes or until completely dissolved. Add cold water. Set aside.

Using a wooden skewer or large fork, poke holes all over cake, about every 1/2 inch. Carefully pour jello over the cake. Refrigerate for at least 3 hours. After it is refrigerated frost with frosting below and sprinkle with sliced almonds.

Frosting:
8 oz tub Cool Whip, thawed
1/2 cup marshmallow fluff
sliced almonds, for topping

In a stand mixer combine Cool Whip and marshmallow fluff. Beat until mixed and fluffy. Spread over cake and sprinkle with almonds.

I kinda went overboard for my Macbeth treats. I had of course this cake, various candies in mason jars labeled with creepy names, a veggie tray, and Fresca labeled as "flying potion" and Diet Coke labeled as "bewitching brew". I love getting into book club eats! It makes me happy.

Confetti Cake Batter Chocolate Chip Cookies

These are great, festive, chocolate chip cookies. They are a lot like these M&M cookies, which are awesome, but with sprinkles instead. They are chewy and delicious. I got the recipe from Sally's Baking Addiction. My kids thought these cookies were super fun and gobbled them up (we took some to friends, so they didn't gobble them all up :)). These would be great for a birthday party or any celebration.

Confetti Cake Batter Chocolate Chip Cookies

1 1/4 cup flour
1 1/4 cup boxed vanilla or yellow cake mix (190 grams if you have a scale)
1/2 teaspoon baking soda
3/4 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 1/2 teaspoons vanilla
1 cup chocolate chips
1 cup white chocolate chips
1/2 cup sprinkles

Preheat oven to 350 degrees.

In a stand mixer, beat together butter and sugars until smooth and creamy. Add egg and vanilla and beat until mixed in well.

In a separate bowl combine flour, cake mix, and baking soda. Add this dry mixture to the butter mixture in the mixer and mix until well combined. Add chocolate chips, white chocolate chips, and sprinkles; mix in well.

Drop cookies onto ungreased cookies sheets, I used a regular size cookie scoop, about 2 inches apart. Bake cookies for 10-12 minutes are just until the edges are very slightly golden, centers will still appear very soft, but the cookies will set as they cool. Remove from oven and allow cookies to cool on baking sheets for about 5 minutes. Transfer to wire racks to cool.