Monday, May 12, 2014

Home made pumpkin cheesecake

Homemade Pumpkin Cheesecake..
From Scratch!!!

Ingredients : 
  • 2 cups of pumpkin
  • 3 packages of cream cheese, room temp.
  • 2 cups of sugar
  • 7 eggs
  • 1 tsp vanilla
  • dash of salt
  • 2 tsp cinnamon
  • ½ tsp ginger
  • ½ nutmeg
  • 2 cups evaporated milk
  • graham cracker crust (1.5 cup graham crackers, ½ cup melted butter, ⅛ cup of water)
Instructions :

1. Preheat oven to 350degrees
2. Make graham cracker crust
3. In a mixing bowl, combine the 3 packages of cream cheese, 1 cup of sugar, and 1 teaspoon of vanilla extract - mix well!
4. Beat in 4 eggs; (either beat them separately, or directly with the other inredients)
5. Pour the mixture in the pie crust.

6. In a large bowl, mix the pumpkin, 1 cup of sugar, a dash of salt, 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/2 teaspoon ground nutmeg  (or, instead of these spices, separately; just 3 teaspoons of pumpkin pie spice).

7. Light beat 3 eggs and blend them in.

8. Mix in the 2 cups of evaporated milk.
9. Pour the pumpkin mixture over cream cream cheese layer that is already in the pie crust.  Neither stir it in, nor worry about floating it on top.  Just gently pour it in.

10. Bake the pumpkin pie in the oven at 350° for about an 70 minutes; possibly another 10 minutes (until it has firmed up).  The cream cheese layer will bubble up to the surface some; that's fine; it gives it the characteristic appearance.
11. Cool the pumpkin pie and refrigerate it!  It won't really firm up unless you refrigerate it (it IS a cheesecake!)

Thursday, December 5, 2013

Peanut Butter Fudge

Sorry guys, I forgot to take a picture of it. The next time I make it, I'll be sure to snap a pic and add it!
This is super easy and only has 4 ingredients! And it is very very yummy!!!


8 ounces unsalted butter, plus more for greasing pan
1 cup smooth peanut butter
1 teaspoon vanilla extract
1 pound powdered sugar


Combine the butter and peanut butter in a 4-quart microwave-safe bowl and cover with plastic wrap.
 Microwave for 2 minutes on high. Stir and microwave on high for 2 more minutes.
 (Use caution when removing this mixture from the microwave, it will be very hot.) 
Add the vanilla and powdered sugar to the peanut butter mixture and stir to combine with a wooden spoon. 
The mixture will become hard to stir and lose its sheen. Spread into a buttered 8 by 8-inch pan lined with parchment paper. 
Fold the excess parchment paper so it covers the surface of the fudge and refrigerate until cool, about 2 hours. 
Cut into 1-inch pieces and store in an airtight container at room temperature for up to a week.

Friday, October 25, 2013

Chocolate Brownies with Peanut Butter Frosting

This was such a yummy thing to make! And both the brownies and frosting were delicious to eat by themselves and a fantastic pairing! And they are both super easy to make!! I could make the frosting every day and eat it all the time! So good!

Here are the brownies!

1 cup of butter (I use stick butter)
1/2 cup of cocoa
2 cups of flour
2 cups of sugar
4 eggs
4 tsp Vanilla

Directions :

Preheat oven to 350 F.

Melt the butter in the microwave and put in mixing bowl. Add cocoa and mix together until smooth.

Add flour and sugar. Beat together. Texture will be very grainy. Add eggs and vanilla.
Mix until combined.

Pour into a greased 9x13 baking pan.

FYI, the batter will not be runny like a cake mix. You might need to use a spatula and spread it out over the pan.

Bake for 20 minutes at 350 F.


Peanut Butter Frosting!!!

Ingredients :
1 cup creamy peanut butter
1/4 cup salted butter, at room temperature
2-3 cups confectioners' sugar
up to 1/4 cup heavy cream or whole milk
1/2 teaspoon vanilla extract

Directions :

  • Beat peanut butter and butter together on medium speed until creamy and well combined. Beat in vanilla.
  • Add confectioners sugar a cup at a time alternating with a tablespoon of heavy cream until it reaches a spreadable consistency (not too thin or thick, when you lift the beater it shouldn't drip right off). Beat 3-4 minutes longer on medium speed until light and fluffy. 

  • Thursday, September 12, 2013

    Homemade Funnel Cakes

    For my parents 21st anniversary dessert after dinner  I made home made funnel cakes! Mine didn't look like regular funnel cakes but they sure did taste amazing!


    1 tablespoon sugar
    1 teaspoon baking soda
    1 teaspoon salt
    2 cup all-purpose flour
    1 teaspoon vanilla
    1   egg, beaten
    2 cup milk
    1/2   (4 tablespoons) melted butter
    Powdered sugar, for topping


    Combine milk, egg, and vanilla in a large bowl. In a separate bowl, combine flour, salt, baking soda, and sugar and gradually add to wet ingredients. Beat with a mixer until a smooth batter forms. Fold in melted butter. Pour batter into a funnel or squeeze bottle while using your index finger to stop the flow of the batter. Bring the funnel over the hot oil and release your finger to start a stream of batter while moving the funnel in a circular motion to create spiral-like shapes. Fry for 2 to 3 minutes until golden brown and slightly puffed. Sprinkle with powdered sugar.

    Sunday, August 18, 2013

    Buffalo Chicken Crescent Loaf

    • Buffalo Chicken Crescent Loaf (Or Wreath, depending on the shape you make it.)


    • 8 ounces cream cheese, softened
    • 1 packet ranch dressing mix
    • 1/2 cup celery, finely diced
    • 1/2 cup onions, finely diced
    • 1/2 cup Buffalo sauce
    • 2 (6 ounce) packets cooked chicken, very finely diced
    • 2 tubes crescent rolls
    • 1/2 cup ranch dressing (for dipping), optional


    1. 1Preheat oven to 375 degrees. In a large bowl, combine cream cheese, ranch dressing mix, celery, onions, Buffalo sauce, and chicken. (Or, if you'd rather, mix it all together in a food processor.)
    2. 2Open the tubes of crescent rolls and separate each roll into four rectangles. Lay the rectangles on a parchment lined or nonstick baking sheet to form a loaf (I used a Celebrating Home Hospitality tray found here
    3. (Link is already ready to use to buy through me! So take a look around, shoot me an email with any questions. We have some amazing products, including awesome candles and the best Bean Pot ever!)
    4. 3Spoon chicken mixture into the center of the crescent dough ring. Fold the top of each crescent dough rectangle over the chicken filling, pressing into place to secure the dough all the way around the filling.
    5. 4Bake in preheated oven at 375 degrees for 15-20 minutes, or until golden brown. Allow to cool slightly before serving. Garnish with chopped scallions, cilantro, or other herbs, if desired.
     I noticed when we all dug into it that it was still a little doughy. I suggest adding 5-10 more minutes (if using a Celebrating Home stoneware item). Should work find on a regular metal sheet.

    Served great with ranch!

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    Friday, June 14, 2013

    Cold Brewed Coffee

    Great for iced coffee!

    The recipe I used called for a whole cup of coffee grinds for a quart sized mason jar. I tried again using 1/2 cup (both times added more water after I took the grinds out). I think a whole cup was too much but 1/2 cup wasn't enough.
    So, whatever your preference, do it!
    Put the grinds in the bottom of a quart sized mason jar, add water. Mix with a fork until all grounds are mixed well with the water. Seal jar up and place in fridge for 8-12 hours, over night.

    Then in the morning, when you are ready and have time, this is how I took the grinds out.

    I used cheese cloth, placed over a funnel over a large cup. Then I poured the coffee grind/water into it.

    Then you have your cold brewed coffee! Stays good for up to a month!

    Fill cup with ice, add coffee.

    Then add sugar and creamer (if you so desire)

    Stir together and enjoy some yummy coffee!!!

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    Amish White Bread Recipe

    Amish White Bread Recipe

    Some of the yummiest bread I have ever eaten. Perfect toasted and buttered (stick butter). Just yummy!

    2 cups warm water
    2/3 cups white sugar
    1 1/2 tbsp active dry yeast
    1 1/2 tsp salt
    1/4 cup vegetable oil
    6 cups bread flour

    In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.

    Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.

    Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.

    Bake at 350 degrees F  for 30 minutes.