Archive for the ‘Dessert’ Category

Turtle Cheesecake

Oreo Turtle Cheesecake Recipe
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Well… have you missed us?

We’ve taken a bit of a hiatus over the past few months from blogging for some very good reasons! A lot has happened during 2014, almost all of it unexpected.

There have been some difficult things that happened in our family such as major health issues, hospitalizations, and job loss. But on the bright side, there have been some wonderful events that have occurred as well! New job opportunities, health recoveries, and most exciting of all, BABIES!

Though I’m not expecting at the moment, there have been some new additions in our extended family AND some new additions on the way! We couldn’t be more thrilled!

Anyway, we apologize for our absence, but we all know that “life happens” for better or worse. But we praise God through the highs AND lows, and thank Him for bringing us through all of it! I can’t make any promises on how often we’ll be posting on the blog over the next couple of months, BUT we hope to be bringing you some more delicious recipes soon!

Today’s recipe is the cheesecake I made for Herb’s birthday this year. He is a cheesecake fanatic! Cheesecake has always been a little intimidating for me, but this one was super easy AND extremely delicious. So if you are also a cheesecake novice, this is a great beginner recipe to get you started.

Recipe Ingredients

  • 24 chocolate sandwich cookies, crushed
  • 2 tablespoons butter, melted
  • 2 (8 ounce) packages cream cheese
  • 1/3 cup white sugar
  • 1/4 cup sour cream
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup caramel topping
  • 1/2 cup chocolate fudge topping
  • 1/2 cup pecan halves

Recipe Directions

  1. Preheat oven to 350 degrees F (175 degrees C). In small bowl, combine crushed cookies and melted butter. Press into bottom and sides of 9 inch pie pan.
  2. Drizzle 1/2 cup of caramel topping over bottom of crust. Place in refrigerator. Optional: cover crust with 1/2 cup pecan halves.
  3. In large bowl, beat cream cheese with electric mixer until creamy. Add sugar, sour cream, eggs and vanilla and beat until smooth. Pour cream cheese mixture over caramel cookie crust. Bake 30 to 35 minutes, or until center is almost set. Loosen cheesecake from sides of pan, cover loosely and chill in refrigerator 8 hours or overnight.
  4. To serve, drizzle with your choice of caramel sauce, fudge sauce, pecan and top with pecan halves.

Oreo Turtle Cheesecake Recipe

Oreo Turtle Cheesecake Recipe

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OH. YEAH. Herb and the rest of our family absolutely loved this cheesecake. We will definitely be trying it again!

 

Oreo Turtle Cheesecake Recipe

 

We give this recipe 4.5 out of 5 herbs!

 

 

Turtle Cheesecake
Author: Mrs. Herb
Ingredients
  • 24 chocolate sandwich cookies, crushed
  • 2 tablespoons butter, melted
  • 2 (8 ounce) packages cream cheese
  • 1/3 cup white sugar
  • 1/4 cup sour cream
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup caramel topping
  • 1/2 cup chocolate fudge topping
  • 1/2 cup pecan halves
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). In small bowl, combine crushed cookies and melted butter. Press into bottom and sides of 9 inch pie pan.
  2. Drizzle 1/2 cup of caramel topping over bottom of crust. Place in refrigerator. Optional: cover crust with 1/2 cup pecan halves.
  3. In large bowl, beat cream cheese with electric mixer until creamy. Add sugar, sour cream, eggs and vanilla and beat until smooth. Pour cream cheese mixture over caramel cookie crust. Bake 30 to 35 minutes, or until center is almost set. Loosen cheesecake from sides of pan, cover loosely and chill in refrigerator 8 hours or overnight.
  4. To serve, drizzle with your choice of caramel sauce, fudge sauce, pecan and top with pecan halves.

 

 

Smores Casserole

Smores Casserole

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This weekend, I just wanted to make Smores.  I was craving the gooey marshmallows, the melty chocolate, and crispy graham crackers.  However, it was around 25 degrees outside, and making a fire or using the grill was out of the question.  So, I did a simple Pinterest search for “smores desserts” and found this recipe for a Smores Casserole by Shawn over at I Wash, You Dry.  The results were amazing and a huge success with some friends who came over to enjoy it!

Recipe Ingredients:

  • 2 tubes refrigerated crescent rolls
  • 16 oz Philadelphia cream cheese, softened
  • 1 cup sugar, divided
  • 7 oz Marshmallow Creme
  • 1 pack (8 or 9 sheets) graham crackers
  • 1/2 cup butter melted and divided
  • 2 cups semi-sweet chocolate morsels
  • 2 cups mini marshmallows

Recipe Instructions:

Pre-heat oven to 375.  Unroll tube of crescent rolls and press into a greased 9×13 pan.  Cream together softened cream cheese and 3/4 cup sugar.  Once creamy, add marshmallow creme and beat until mixed well.  Spread evenly over crescent rolls.  In a gallon ziplock bag, finely crush together graham crackers with 2 tbsp butter and 3 tbsp sugar.  Spread over cream cheese layer.  Sprinkle chocolate chips over the graham crackers, then the marshmallows.  Spread second tube of crescent rolls on top and bake for about 13 minutes or until golden brown.  Brush with remaining butter.

Smores Casserole

 

The results are a deliciously rich, gooey, and creamy mixture of the best Smores ingredients!  I like it served warm, of course, but Mister Spice enjoyed this after it had been refrigerated overnight and was chilled.   We both give this recipe 5 out of 5 herbs!

Smores Casserole

Smores Casserole

Smores Casserole

Smores Casserole

Smores Casserole
Author: Sister Spice
Ingredients
  • *2 tubes refrigerated crescent rolls
  • *16 oz Philadelphia cream cheese, softened
  • *7 oz Marshmallow Creme
  • *1 cup sugar, divided
  • *1 pack (8 or 9 sheets) graham crackers
  • *1/2 cup butter, melted and divided
  • *2 cups semi-sweet chocolate morsels
  • *2 cups mini marshmallows
Instructions
  1. Pre-heat oven to 375.
  2. Roll out one tube of crescent rolls into greased 9×13 dish.
  3. Cream together cream cheese and sugar; add in marshmallow creme, and spread over crescent rolls.
  4. In a gallon ziplock bag, finely crush together graham crackers with 2 tbsp butter and 3 tbsp sugar. Spread over cream cheese mixture.
  5. Sprinkle chocolate chips and marshmallows on top, then cover with second tube of crescent rolls.
  6. Bake for 13 minutes or until golden brown. Brush with butter when removed from oven.

 

Great Grandmother’s Pecan Pie

Great Grandmother's Pecan Pie Recipe

How many of you had pecan pie with your Thanksgiving dinner last week? I’m guessing quite a few! The Herb family also had this delicious pecan pie that I baked using my great grandmother’s tried and true recipe.

One of the best things about this pecan pie is how EASY it is! Seriously. You pretty much just mix everything together, pour into an unbaked pie shell, and bake it. Super simple.

I have to tell you, by the time I made this pie I was absolutely craving it because I had been looking forward to it for so long. There wasn’t much pie left over, and I’m seriously considering making another one soon to get my fill! Yum!

Great Grandmother's Pecan Pie Recipe

Great Grandmother’s Pecan Pie

Recipe Ingredients:

  • Unbaked 9-inch pie crust (I use Pillsbury frozen deep dish pie crusts)
  • 3 eggs
  • 1 cup dark corn syrup (light is just fine! I used it for this one)
  • 1 cup sugar
  • 2 Tablespoons butter or margarine, melted
  • 1 teaspoon vanilla
  • 1/8 teaspoon salt
  • 1 cup pecans, whole or chopped (my family prefers chopped)

Recipe Directions:

Preheat oven to 400 degrees. Beat eggs slightly. Mix in the next 5 ingredients, then stir in the nuts. Pour into unbaked pie shell. Bake at 400 degrees for 15 minutes, then turn the oven temperature down to 350 and continue baking for 30-35 minutes. Filling will be slightly less set in the center than around the edges.

Great Grandmother's Pecan Pie Recipe

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We give this recipe 5/5 herbs!

Great Grandmother’s Pecan Pie
Author: Mrs. Herb
Ingredients
  • Unbaked 9-inch pie crust (I use Pillsbury frozen deep dish pie crusts)
  • 3 eggs
  • 1 cup dark corn syrup (light is just fine! I used it for this one)
  • 1 cup sugar
  • 2 Tablespoons butter or margarine, melted
  • 1 teaspoon vanilla
  • 1/8 teaspoon salt
  • 1 cup pecans, whole or chopped (my family prefers chopped)
Instructions
  1. Preheat oven to 400 degrees.
  2. Beat eggs slightly.
  3. Mix in the next 5 ingredients, then stir in the nuts.
  4. Pour into unbaked pie shell.
  5. Bake at 400 degrees for 15 minutes, then turn the oven temperature down to 350 and continue baking for 30-35 minutes. Filling will be slightly less set in the center than around the edges.

 

Black Bottom Pumpkin Pie

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Are you surprised that I haven’t yet shared a pumpkin recipe this fall?! Well, you’re just as surprised as I am! But I couldn’t wait much longer. This pumpkin pie recipe is DELICIOUS, and a little different from the normal pumpkin pie out there.

I made this for Thanksgiving last year for Herb’s side of the family, and they loooved it. In case you’re curious as to what a “black bottom” is on a pumpkin pie, it basically just means there’s CHOCOLATE in the crust. How can you turn that down?! YUM!

Black Bottom Pumpkin Pie

Recipe from Southern Living Magazine

Recipe Ingredients:

  • 1/2 cup chopped pecans
  • 1 cup cinnamon graham cracker crumbs
  • 1 cup crushed gingersnaps
  • 1/2 cup butter, melted
  • 1 cup semisweet chocolate morsels
  • 2 cups whipping cream, divided
  • 2 Heath bars
  • 3/4 cup sugar
  • 1/3 cup all-purpose flour
  • 2 large eggs
  • 4 egg yolks
  • 2 cups mlk
  • 1 cup canned pumpkin
  • 1 teaspoon vanilla extract
  • 1/2 cup maple syrup

Recipe Directions:

Preheat the oven to 350 degrees. Spread pecans out on a baking sheet and bake for 5 minutes. Then stir them and bake for an additional 3-5 minutes until toasted. Then cool the pecans.

Stir together the graham cracker crumbs, crushed ginger snaps, melted butter, and toasted pecans until well mixed. Press crumb mixture on the bottom and up the sides of a lightly greased 10-inch pie plate. Bake for 10-12 minutes until lightly browned. Cool on a wire rack.

Black Bottom Pumpkin Pie Recipe

Black Bottom Pumpkin Pie Recipe

Microwave the chocolate morsels and 1/2 cup of the whipping cream together on high for 1 minute, stirring every 30 seconds. Once it’s completely melted, spoon over the bottom of the pie crust. Then sprinkle the chopped Heath bars over the chocolate. Cover and chill for one hour.

Black Bottom Pumpkin Pie Recipe

Black Bottom Pumpkin Pie Recipe

While the crust is chilling, whisk together sugar and flour in a saucepan (about 3-qt size). Add the 2 eggs, the 4 egg yolks, and the 2 cups of milk. Turn heat to medium and whisk mixture constantly for 8-10 minutes until the mixture begins to bubble and forms a pudding-like consistency.

Black Bottom Pumpkin Pie Recipe

Then remove the pot from the heat and whisk in pumpkin and vanilla. Pour the mixture into a separate bowl. Cover directly with plastic wrap and chill for 30 minutes. Then spoon this mixture over the chocolate bottom of the pie, cover and chill overnight.

Black Bottom Pumpkin Pie Recipe

For whipped cream, beat the remaining 1.5 cups whipping cream at high speed with a mixer until foamy. Gradually add the syrup and beat until soft peaks form. Then spread over the pie. Garnish with chocolate shavings or cocoa powder.

Black Bottom Pumpkin Pie Recipe

Black Bottom Pumpkin Pie Recipe

Black Bottom Pumpkin Pie Recipe

 

Black Bottom Pumpkin Pie Recipe

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We give this recipe 4.5 out of 5 herbs!

Black Bottom Pumpkin Pie
Author: Mrs. Herb
Ingredients
  • •1/2 cup chopped pecans
  • •1 cup cinnamon graham cracker crumbs
  • •1 cup crushed gingersnaps
  • •1/2 cup butter, melted
  • •1 cup semisweet chocolate morsels
  • •2 cups whipping cream, divided
  • •2 Heath bars
  • •3/4 cup sugar
  • •1/3 cup all-purpose flour
  • •2 large eggs
  • •4 egg yolks
  • •2 cups mlk
  • •1 cup canned pumpkin
  • •1 teaspoon vanilla extract
  • •1/2 cup maple syrup
Instructions
  1. Preheat the oven to 350 degrees. Spread pecans out on a baking sheet and bake for 5 minutes. Then stir them and bake for an additional 3-5 minutes until toasted. Then cool the pecans.
  2. Stir together the graham cracker crumbs, crushed ginger snaps, melted butter, and toasted pecans until well mixed. Press crumb mixture on the bottom and up the sides of a lightly greased 10-inch pie plate. Bake for 10-12 minutes until lightly
  3. Microwave the chocolate morsels and 1/2 cup of the whipping cream together on high for 1 minute, stirring every 30 seconds. Once it’s completely melted, spoon over the bottom of the pie crust.
  4. Then sprinkle the chopped Heath bars over the chocolate. Cover and chill for one hour.
  5. While the crust is chilling, whisk together sugar and flour in a saucepan (about 3-qt size). Add the 2 eggs, the 4 egg yolks, and the 2 cups of milk. Turn heat to medium and whisk mixture constantly for 8-10 minutes until the mixture begins to bubble and forms a pudding-like consistency.
  6. Then remove the pot from the heat and whisk in pumpkin and vanilla. Pour the mixture into a separate bowl. Cover directly with plastic wrap and chill for 30 minutes. Then spoon this mixture over the chocolate bottom of the pie, cover and chill overnight.
  7. For whipped cream, beat the remaining 1.5 cups whipping cream at high speed with a mixer until foamy. Gradually add the syrup and beat until soft peaks form. Then spread over the pie. Garnish with chocolate shavings or cocoa powder.

 

Chewy Coconut Cookies

Chewy Coconut cookies recipe

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I’ve confessed before that I haven’t always loved coconut. It wasn’t until I began making Coconut Cream Pie for my dad that I finally came around and decided that I actually did like coconut!

Herb’s mom is also a huge fan of coconut. And today happens to be her birthday!!! So in honor of her birthday, I thought I would share this recipe for coconut cookies. At a recent family cookout, Herb told me that she had requested something coconut. I didn’t have quite enough time to make the pie, so I found this great recipe for coconut cookies. They are quick and easy to make, and they’re pretty yummy!

So Happy Birthday to Herb’s mom! We will be celebrating soon with something coconut, I’m sure.

Chewy Coconut Cookies

Recipe from Allrecipes.com

Recipe Ingredients:

  • 1 & 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter
  • 1/2 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 & 1/3 cups flaked coconut

Recipe Directions:

Preheat oven to 350 degrees. In a mixing bowl, combine flour, baking soda, and salt. In a separate mixing bowl, cream together butter and both sugars until smooth. Beat in egg and vanilla until batter is light and fluffy. Gradually beat in the flour mixture. Stir in the coconut. Drop dough by rounded teaspoons onto a cookie sheet 3 inches apart. Bake for 8-10 minutes or until lightly golden. Cool on a wire rack.

Chewy Coconut Cookies

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We give this recipe 4.5/5 herbs!

Chewy Coconut Cookies
Author: Mrs. Herb
Ingredients
  • 1 & 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter
  • 1/2 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 & 1/3 cups flaked coconut
Instructions
  1. Preheat oven to 350 degrees.
  2. In a mixing bowl, combine flour, baking soda, and salt.
  3. In a separate mixing bowl, cream together butter and both sugars until smooth. Beat in egg and vanilla until batter is light and fluffy.
  4. Gradually beat in the flour mixture. Stir in the coconut.
  5. Drop dough by rounded teaspoons onto a cookie sheet 3 inches apart.
  6. Bake for 8-10 minutes or until lightly golden. Cool on a wire rack.

 

Cinnamon Sugar Mini Muffins

Cinnamon Sugar Mini Muffins Recipe

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These cinnamon sugar muffins are really more like delicious little doughnut holes! They are the perfect size to just pop in your mouth, and believe me – I ate more than my fair share of these when I baked them. They are seriously irresistible.

Though the term “muffin” may make you think of breakfast, I really think these muffins are more like dessert, because they are just that good. Of course, I am partial to cinnamon sugar. I’m a huge fan of snickerdoodle cookies, and you may remember that cinnamon rolls are one of my favorite foods.

So if you like cinnamon-sugary things, then you will definitely love these mini-muffins. Just beware – they will be gone before you realize who ate them all. (It will probably be me!)

Cinnamon Sugar Mini Muffins

Cinnamon Sugar Mini Muffins

Recipe adapted from Allrecipes.com

Recipe Ingredients:

  • 1/2 cup white sugar
  • 1/4 cup butter or margarine, melted
  • 3/4 teaspoon ground nutmeg
  • 1/2 cup milk
  • 1 teaspoon baking powder
  • 1 cup all-purpose flour
  • 1 Tablespoon cinnamon
  • Additional 1/4 cup margarine or butter, melted
  • Additional 1/2 cup white sugar
  • Additional 1 Tablespoon ground cinnamon

Recipe Directions:

Preheat the oven to 375 degrees. Lightly spray mini-muffin tin with non-stick cooking spray. There should be 24 mini-muffin cups.

In a large bowl, mix together the 1/2 cup sugar, 1/4 cup melted butter or margarine, 1 tablespoon cinnamon, and nutmeg. Stir in the milk, baking powder, and flour until combined. Fill the 24 muffin cups as evenly as possible, about 1/2 to 3/4 full.

Bake for 15-20 minutes until lightly browned. While muffins are baking, place additional 1/4 cup butter or margarine in a bowl. In a separate bowl, combine 1/2 cup sugar and tablespoon of cinnamon.

After muffins are baked and removed from the pan, dip each muffin in the melted butter, then roll in the cinnamon-sugar mixture. Taste the success!

We give these delicious Cinnamon Sugar Mini-Muffins 5/5 herbs!

Cinnamon Sugar Mini Muffins Recipe

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Cinnamon Sugar Mini Muffins
Author: Mrs. Herb
Ingredients
  • 1/2 cup white sugar
  • 1/4 cup butter or margarine, melted
  • 3/4 teaspoon ground nutmeg
  • 1/2 cup milk
  • 1 teaspoon baking powder
  • 1 Tablespoon ground cinnamon
  • 1 cup all-purpose flour
  • Additional 1/4 cup margarine or butter, melted
  • Additional 1/2 cup white sugar
  • Additional 1 Tablespoon ground cinnamon
Instructions
  1. Preheat the oven to 375 degrees. Lightly spray mini-muffin tin with non-stick cooking spray. There should be 24 mini-muffin cups.
  2. In a large bowl, mix together the 1/2 cup sugar, 1/4 cup melted butter or margarine, nutmeg, and tablespoon cinnamon.
  3. Stir in the milk, baking powder, and flour until combined.
  4. Fill the 24 muffin cups as evenly as possible, about 1/2 to 3/4 full.
  5. Bake for 15-20 minutes until lightly browned.
  6. While muffins are baking, place additional 1/4 cup butter or margarine in a bowl. In a separate bowl, combine 1/2 cup sugar and tablespoon of cinnamon.
  7. After muffins are baked and removed from the pan, dip each muffin in the melted butter, then roll in the cinnamon-sugar mixture.

 

Flourless Chocolate Cake

Flourless Chocolate Cake

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Recently, I was having company over and knew I needed to have a dessert ready to serve.  However, I’ve been trying to eat gluten-free for a few weeks now, and I hadn’t yet discovered any good looking gluten-free desserts.  Then I stumbled across Martha Stewart’s recipe for this flourless chocolate cake, and it made me (and my guests) wonder why anyone would ever make regular cake again!

Recipe Ingredients

  • 6 tablespoons unsalted butter, plus more for pan
  • 8 ounces bittersweet or semisweet chocolate, finely chopped
  • 6 large eggs, separated
  • 1/2 granulated sugar
  • confectioner’s sugar for dusting
  • sweetened whipped cream, for serving

Recipe Directions

Pre-heat oven to 275 with rack set in the center.  Butter a 9-inch springform pan, then set aside.  Place butter and chocolate in a large microwaveable bowl and heat in 30-second increments, stopping to stir each time.  When it is melted, whisk in egg yolks and blend well.  In a large bowl, beat egg whites until soft peaks form. Gradually add granulated sugar, and continue beating until glossy stiff peaks form. Whisk 1/4 of the egg whites into the chocolate mixture; then gently fold in remaining egg whites.  Pour batter into the prepared pan, and smooth the top with a rubber spatula. Bake until the cake pulls away from the sides of the pan and is set in the center, 45 to 50 minutes. Cool completely on a wire rack; remove sides of pan. Serve at room temperature, dusted with confectioners’ sugar. Serve with whipped cream, if desired.

When you first remove the cake, it may look like this:

Flourless Chocolate Cake Flourless Chocolate Cake

And that’s perfectly ok.  Add your confectioner’s sugar…

Flourless Chocolate Cake

And you have a beautiful, deliciously moist creation!  Seriously, this was way better than regular cake.  It was still moist and fudgey a week later!  This cake earns an easy 5/5 herbs.

Flourless Chocolate Cake

Flourless Chocolate Cake
Author: Sister Spice
Ingredients
  • *6 tablespoons unsalted butter, plus more for pan
  • *8 ounces bittersweet or semisweet chocolate, finely chopped
  • *6 large eggs, separated
  • *1/2 granulated sugar
  • *confectioner’s sugar for dusting
  • *sweetened whipped cream, for serving
Instructions
  1. Pre-heat oven to 275 with rack set in the center. Butter a 9-inch springform pan, then set aside.
  2. Place butter and chocolate in a large microwaveable bowl and heat in 30-second increments, stopping to stir each time. When it is melted, whisk in egg yolks and blend well.
  3. In a large bowl, beat egg whites until soft peaks form. Gradually add granulated sugar, and continue beating until glossy stiff peaks form.
  4. Whisk 1/4 of the egg whites into the chocolate mixture; then gently fold in remaining egg whites. Pour batter into the prepared pan, and smooth the top with a rubber spatula.
  5. Bake until the cake pulls away from the sides of the pan and is set in the center, 45 to 50 minutes.
  6. Cool completely on a wire rack; remove sides of pan. Serve at room temperature, dusted with confectioners’ sugar. Serve with whipped cream, if desired.

 

Gluten-Free Flourless Peanut Butter Cookies

Flourless Gluten Free Peanut Butter Cookie Recipe

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I could lie to you and pretend that I selflessly chose to make a gluten-free cookie recipe for my relatives who cannot eat gluten for one reason or another. But instead, I will tell you the truth! 😉

I actually chose to make these cookies for our family cookout because Herb and I just wanted some peanut butter cookies! Honestly, it didn’t even hit me that they were gluten-free while I was making them. The recipe was for ‘flourless’ peanut butter cookies, and I just thought they sounded extremely delicious. So it was a happy surprise when I realized that it was perfect for my gluten-free relatives!

If you make this recipe, you are totally not missing out on anything because they are flourless. They are seriously some good peanut butter cookies!

Gluten Free Flourless Peanut Butter Cookies

Gluten-Free Flourless Peanut Butter Cookies

Recipe from Allrecipes.com

Recipe Ingredients:

  • 2 cups peanut butter (we used crunchy, but creamy would work too!)
  • 2 cups white sugar
  • 2 eggs
  • 2 teaspoons baking soda
  • Pinch of salt
  • 1 teaspoon vanilla extract

Recipe Directions:

Preheat oven to 350 degrees. Lightly grease cookie sheets. Mix together peanut butter and sugar until smooth, then beat in eggs. Stir in the baking soda, salt, and vanilla.

Roll dough into 1 inch balls and place them on the cookie sheet about 2 inches apart. Using the back of a fork, make a criss-cross pattern on the top by lightly pressing into each ball of dough. Bake for 8-10 minutes. Let cookies sit on baking sheet for several minutes after removing them from the oven, then cool them completely on a wire rack.

Gluten Free Flourless Peanut Butter Cookies

 

Gluten Free Flourless Peanut Butter Cookies

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We give this recipe 4.5/5 herbs!

Gluten-Free Flourless Peanut Butter Cookies
Author: Mrs. Herb
Ingredients
  • 2 cups peanut butter (we used crunchy, but creamy would work too!)
  • 2 cups white sugar
  • 2 eggs
  • 2 teaspoons baking soda
  • Pinch of salt
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 350 degrees. Lightly grease cookie sheets.
  2. Mix together peanut butter and sugar until smooth, then beat in eggs.
  3. Stir in the baking soda, salt, and vanilla.
  4. Roll dough into 1 inch balls and place them on the cookie sheet about 2 inches apart.
  5. Using the back of a fork, make a criss-cross pattern on the top by lightly pressing into each ball of dough.
  6. Bake for 8-10 minutes. Let cookies sit on baking sheet for several minutes after removing them from the oven, then cool them completely on a wire rack.

 

Oreo Delight

Oreo Delight Dessert Recipe

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If we haven’t told you already, the Herb family really likes Oreos. In fact, I would go so far as to say that Oreos are one my weaknesses. We cannot keep Oreos in our house, because I WILL EAT ALL OF THEM! Seriously!

Anyway, I do occasionally allow some Oreos in the house to make some yummy desserts for special occasions! Sister Spice shared with you what she made for my birthday – the delicious Chocolate Cream Oreo Delight. I also shared with you the wonderfully simple 2-ingredient Oreo bark that is just divine!

For Mother’s Day, our lovely mother requested Oreo Delight, a recipe that our family has used for years. Like many good recipes, it comes from an old church cookbook!

Oreo Delight Dessert Recipe

Oreo Delight

Recipe Ingredients

  • 1 large package of Oreos
  • 1 stick butter
  • 3.5 cups of milk
  • 2 small boxes vanilla pudding
  • One 8-ounce package of cream cheese, softened
  • One 8-ounce container of Cool Whip

Recipe Directions

Crush all the Oreos, except for 6-8. Steal an Oreo for yourself (I know you can’t resist!) Melt the butter and mix together with the crushed Oreos. Spread and pat down to form the crust in the bottom of a 9×13 pan.

Mix the softened cream cheese, pudding mix, and milk until smooth. Spread this mixture over the crust. Then spread the Cool Whip over the mixture.

Crush the remaining Oreos and sprinkle over the top. Refrigerate until ready to serve!

 

Oreo Delight Dessert Recipe

 

Oreo Delight Dessert Recipe

 

Oreo Delight Dessert Recipe

 

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We give this recipe 4.5/5 herbs!

Oreo Delight
Author: Mrs. Herb
Ingredients
  • 1 large package of Oreos
  • 1 stick butter
  • 3.5 cups of milk
  • 2 small boxes vanilla pudding
  • One 8-ounce package of cream cheese, softened
  • One 8-ounce container of Cool Whip
Instructions
  1. Crush all the Oreos, except for 6-8.
  2. Melt the butter and mix together with the crushed Oreos. Spread and pat down to form the crust in the bottom of a 9×13 pan.
  3. Mix the softened cream cheese, pudding mix, and milk until smooth. Spread this mixture over the crust.
  4. Spread the Cool Whip over the mixture.
  5. Crush the remaining Oreos and sprinkle over the top. Refrigerate until ready to serve

 

Blueberry Pie

Blueberry Pie

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I know it’s pretty obvious that we’re pie people around here.  I mean, seriously…we’ve got Chocolate Pie with Meringue, Nestle’s Chocolate Chip Pie, Chocolate Caramel Pecan Pie, Key Lime Pie with Oreo Crust, Butterscotch Pie…yay for pie!  But really, out of all these delcious pies, this blueberry pie concoction of mine has people moaning with pleasure and fighting over the last piece.  And what a better way to use up all those great summer berries?

Recipe Ingredients

  • Two pre-made roll out pie crusts such as Pillsbury’s roll out crusts
  • 4 to 4 and 1/2 cups of freshly rinsed blueberries, stems removed
  • 1/4 cup all purpose flour
  • 1/2 cup sugar
  • 1 tsp cinnamon
  • 2-3 tbsp fresh lemon juice
  • half a stick or 4 tbsp butter
  • 1 egg
  • 1 tbsp milk

Recipe Directions

Pre-heat oven to 350.  In a deep dish pie pan, roll out the first crust.  Take a fork and dot the crust all over, then trim and scallop the edges.

Blueberry Pie

Mix together berries, sugar, flour, cinnamon, and lemon juice, then pour into pie dish.

Blueberry Pie Blueberry Pie Blueberry Pie

Divide butter into 5 pats and place on top of berries.

Blueberry Pie

Roll the second crust over the berry mixture and trim and scallop the edges.

Blueberry Pie

Whisk together egg and milk and brush over top pie crust, then make four slits in the center.

Blueberry Pie

Bake for 40-50 minutes.

Blueberry Pie

Look at that beautiful, golden crust!

Blueberry Pie

And those blue juices bubbling out from under the crust?  That’s good stuff!

Blueberry Pie

Now, as you can see, this pie looks a little runny.  I think a lot of it was due to the weather that day, so if you wanted to ensure that this doesn’t happen, you could add a tsp of corn starch.  But runny pie did NOT stop my family from quickly devouring it and licking the plate!

Blueberry Pie Blueberry Pie Blueberry Pie

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Blueberry Pie

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Blueberry Pie
Author: Sister Spice
Ingredients
  • *Two pre-made roll out pie crusts such as Pillsbury’s roll out crusts
  • *4 to 4 and 1/2 cups of freshly rinsed blueberries, stems removed
  • *1/4 cup all purpose flour
  • *1/2 cup sugar
  • *1 tsp cinnamon
  • *2-3 tbsp fresh lemon juice
  • *half a stick or 4 tbsp butter
  • *1 egg
  • *1 tbsp milk
Instructions
  1. Pre-heat oven to 350. In a deep dish pie pan, roll out the first crust. Take a fork and dot the crust all over, then trim and scallop the edges.
  2. Mix together berries, sugar, flour, cinnamon, and lemon juice, then pour into pie dish.
  3. Divide butter into 5 pats and place on top of berries.
  4. Roll the second crust over the berry mixture and trim and scallop the edges.
  5. Whisk together egg and milk and brush over top pie crust, then make four slits in the center.
  6. Bake for 40-50 minutes.

 

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