Archive for the ‘Dessert’ Category

Heath Bar Cake

Heath Bar Cake

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What is your favorite candy bar? I have several favorites, but definitely one of my top three would be a Heath bar. Crunchy toffee covered in chocolate? Yes, please!

Whatever your favorite candy bar is, it will most likely work with this candy bar cake recipe. We’ve most often used it with Heath bars and Butterfingers. Probably a crunchy-type candy bar would work best – one that you could crumble. But I suppose if you wanted to use something like Milky Ways or Snickers, you could chop them up instead of crumbling them and then spread them over the cake.

Also, this delicious cake is only 5 ingredients! Using a boxed cake mix for simplification, you make the cake itself super-moist using a mixture of sweetened condensed milk and caramel topping. Oh. Yeah. Then just top with the Cool Whip and candy bar of your choice.

Heath Bar Cake

Recipe Ingredients

  • 1 box German chocolate or chocolate cake (plus eggs and oil required per cake package directions)
  • 1-14oz can sweetened condensed milk
  • 1-14 oz jar caramel topping
  • 8 ounce tub Cool Whip
  • 3 Heath Bars (or other candy bar!) crumbled

Recipe Directions

Bake cake in a 9×13 per package directions. After you take it out of the oven, poke holes all over the cake while it’s still warm. We used a fork and also the end of a wooden spoon to make a few bigger holes. Note: try to poke the holes only about halfway through the cake, not all the way to the bottom, because you want the caramel mixture to soak in the cake and not all go to the bottom.

After you poke the holes in the cake, mix together the sweetened condensed milk and the caramel, and then pour over the cake slowly in order to let the mixture soak into the cake.

Let the cake cool, then top with Cool Whip and crushed candy bars. Refrigerate until ready to serve.

Heath Bar Candy Bar Cake Recipe

Heath Bar Candy Bar Cake Recipe

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We give this recipe 5/5 herbs! The cake is SO moist and delicious with the candy bar crunch!

Heath Bar Cake
Author: Mrs. Herb
Ingredients
  • 1 box German chocolate or chocolate cake (plus eggs and oil required per cake package directions)
  • 1-14oz can sweetened condensed milk
  • 1-14 oz jar caramel topping
  • 8 ounce tub Cool Whip
  • 3 Heath Bars (or other candy bar!) crumbled
Instructions
  1. Bake cake in a 9×13 per package directions.
  2. After you take it out of the oven, poke holes all over the cake while it’s still warm. We used a fork and also the end of a wooden spoon to make a few bigger holes. Note: try to poke the holes only about halfway through the cake, not all the way to the bottom, because you want the caramel mixture to soak in the cake and not all go to the bottom.
  3. After you poke the holes in the cake, mix together the sweetened condensed milk and the caramel, and then pour over the cake slowly in order to let the mixture soak into the cake.
  4. Let the cake cool, then top with Cool Whip and crushed candy bars.
  5. Refrigerate until ready to serve.

 

Orange Marmalade Cookies

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So after using some orange marmalade to make the dipping sauce for our delicious Baked Coconut Shrimp, we were in quite the “orange marmalade adoration” phase.

To be honest, I’m not sure I had really had orange marmalade before. Growing up in the south, the normal jams and jellies we used were grape, strawberry, and blackberry. My own grandmother has been making her own strawberry preserves for years, so we grew up with that as our favorite. I would even make peanut butter and strawberry jelly sandwiches instead of the normal American grape jelly!

Anyway, it seems to me that marmalade is traditionally more of a European thing. I must say, however, that I am now quite a fan of it. I’ve always liked citrus flavored things anyway, and the sweet + citrus combination is something I really enjoy.

So here we had this jar of orange marmalade waiting to be eaten with something, and so we started to wonder if there were any kind of cookies we could make and continue our orange theme. Sure enough, a quick search turned up several great recipes for orange cookies, and we decided to go with this particular one that even had orange marmalade frosting.

Orange Marmalade Cookies

Orange Marmalade Cookies

Recipe from allrecipes.com 

Recipe Ingredients:

  • 1 cup sugar
  • 1/4 cup shortening (CRISCO)
  • 1 egg
  • 1/2 cup sour cream
  • 1/4 cup sweet orange marmalade
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

For frosting:

  • 1.5 cups powdered sugar
  • 1/4 cup butter, softened
  • 1/8 cup orange marmalade
  • Orange juice (just a bit to thin frosting if needed)

Recipe Directions

In a large bowl, whisk together sugar, shortening, and eggs. Stir in the remaining ingredients and mix well. Then place bowl of dough in the refrigerator to chill for 15-30 minutes.

While dough is chilling, prepare the frosting by beating all the frosting ingredients together, adding a teaspoon or so of orange juice as needed to get the right consistency.

Preheat oven to 400 degrees and prepare your baking sheets, using either parchment paper or cooking spray. Remove dough from refrigerator and drop rounded teaspoons of dough onto baking sheet. Bake for 8-10 minutes – cookies should be lightly browned around the edges. Cool cookies on a wire rack. Once cookies are completely cooled, frost them and enjoy!

Orange Marmalade Cookies

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We give these deliciously sweet and citrusy cookies 4.5/5 herbs!

Orange Marmalade Cookies
Author: Mrs. Herb
Ingredients
  • 1 cup sugar
  • 1/4 cup shortening (CRISCO)
  • 1 egg
  • 1/2 cup sour cream
  • 1/4 cup sweet orange marmalade
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • For frosting:
  • 1.5 cups powdered sugar
  • 1/4 cup butter, softened
  • 1/8 cup orange marmalade
  • Orange juice (just a bit to thin frosting if needed)
Instructions
  1. In a large bowl, whisk together sugar, shortening, and eggs. Stir in the remaining ingredients and mix well. Then place bowl of dough in the refrigerator to chill for 15-30 minutes.
  2. While dough is chilling, prepare the frosting by beating all the frosting ingredients together, adding a teaspoon or so of orange juice as needed to get the right consistency.
  3. Preheat oven to 400 degrees and prepare your baking sheets, using either parchment paper or cooking spray. Remove dough from refrigerator and drop rounded teaspoons of dough onto baking sheet. Bake for 8-10 minutes – cookies should be lightly browned around the edges.
  4. Cool cookies on a wire rack. Once cookies are completely cooled, frost them and enjoy!

 

Key Lime Pie with Oreo Crust

Key Lime Pie with Oreo Crust Recipe

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I don’t care what your pre-conceived notions are about key lime pie, but forget EVERYTHING you think you know about it.  Now know this: good key lime pie doesn’t require squeezing and juicing real key limes, and it’s way way way way better with an Oreo crust instead of the traditional graham cracker crust.  I mean, what ISN’T better with an Oreo crust?

Anyway, a great key lime pie with Oreo crust only requires five ingredients:  Oreos, butter, sweetened condensed milk, egg yolks, and concentrated Key Lime juice (your grocery store probably carries Nellie & Joe’s, and this recipe comes from the bottle!).  If you wish to make the meringue (which I highly recommend!) it’ll take a little bit more.  You can see the ingredients and instructions under our Butterscotch Pie with Meringue link.

Recipe Ingredients

  • 2 sleeves of Oreo cookies
  • 4 tbsp butter
  • 1/2 cup Key Lime Juice
  • 14 oz sweetened condensed milk
  • 3 egg yolks (keep the 3 egg whites, because that’s exactly what you’ll need for the meringue)

Key Lime Pie

Recipe Instructions

Pre-heat the oven to 350.  Crush up the Oreos coarsely, and melt the butter.  Mix together and press into a deep pie dish.

Key Lime Pie

If you are going to make the meringue, don’t worry about making pretty edges because they’ll be covered.  If leaving off the meringue, you may want to ensure the edges are pretty and even.  Next, beat together eggs, key lime juice, and sweetened condensed milk.  Pour over crust.

Key Lime Pie

If you are not making meringue, go ahead and bake in the oven for 15-20 minutes.  If making meringue, do that first, THEN bake for 15-20 minutes or until meringue just turns a light golden brown.

Key Lime Pie

This is seriously good stuff.  The tartness of the key lime is balanced out with the sweetness of the Oreos and the meringue…it’s just so yummy!  I’ve made this for years for my own birthday (June 21st) and I always regret not making two so I can just gorge myself on it.  I give this recipe 5/5 herbs!

Key Lime Pie

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Key Lime Pie with Oreo Crust
Author: Sister Spice
Ingredients
  • *2 sleeves of Oreo cookies
  • *4 tbsp butter
  • *1/2 cup Key Lime Juice
  • *14 oz sweetened condensed milk
  • * 3 egg yolks
Instructions
  1. Pre-heat oven to 350, then crush two sleeves of Oreo cookies. Mix together with melted butter and press into pie dish.
  2. Beat together egg yolks, sweetened condensed milk, and key lime juice. Pour over crust.
  3. Bake for 15-20 minutes. Best served chilled.

Cranberry Blueberry Muffins

Cranberry Blueberry Muffin Recipe

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Ah, the muffin. Cherished food for breakfast, snacks, and dessert. I especially like to bake muffins when I’m baking for a crowd, like when I’m bringing food to share with my Sunday school class. Muffins don’t require utensils so that cleanup is easy, and they are already made for individual servings!

I’ve made these cranberry blueberry muffins a couple of times in both the regular and mini size. They are yummy and very simple!

Cranberry Blueberry Muffins Recipe

Cranberry Blueberry Muffins

Recipe Ingredients

  • 2 cups flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 egg
  • 1 cup milk
  • 1/2 cup oil
  • 1/2 cup craisins
  • 1/2 cup fresh or frozen blueberries
  • 2 teaspoons sugar

Recipe Directions

Combine flour, sugar, baking powder and salt. In a separate bowl, whisk together egg, milk, and oil. Whisk the egg mixture into the dry mixture until smooth. Stir in the craisins and blueberries. Fill 12 muffin liners. Sprinkle the top with sugar.

Bake at 400 degrees 20-25 minutes.

Cranberry Blueberry Muffins Recipe

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We give this recipe 4/5 herbs!

For those of you that are chocolate lovers, check out our Double Chocolate Muffins!

Cranberry Blueberry Muffins
Author: Mrs. Herb
Ingredients
  • 2 cups flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 egg
  • 1 cup milk
  • 1/2 cup oil
  • 1/2 cup craisins
  • 1/2 cup fresh or frozen blueberries
  • 2 teaspoons sugar
Instructions
  1. Combine flour, sugar, baking powder and salt.
  2. In a separate bowl, whisk together egg, milk, and oil.
  3. Whisk the egg mixture into the dry mixture until smooth.
  4. Stir in the craisins and blueberries.
  5. Fill 12 muffin liners. Sprinkle the top with sugar.
  6. Bake at 400 degrees 20-25 minutes.

 

Lemon-Raspberry Thumbprint Cookies

Lemon Raspberry Thumbprint Cookies Recipe

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For Mothers Day recently, I wanted to make a no-fuss dessert; no pie, no cake, nothing too complicated. I knew I wanted to make something with lemon and raspberry flavors, and I found a recipe by Emeril Lagasse that looked simple and, more importanly, non-fussy. I made a few changes, and these lemon-raspberry thumbprint cookies came out light, fluffy, and pretty.

Recipe Ingredients

  • 1/2 cup raspberry jam or preserves
  • 2 1/4 cups all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 sticks (1 cup) butter, room temperature
  • 2/3 cup sugar
  • 2 large egg yolks
  • 1 tsp vanilla
  • 1 tbsp lemon zest
  • 4-5 tbsp fresh lemon juice

Lemon Raspberry Thumbprint Cookies Recipe

Recipe Instructions

Whisk together flour,salt, and baking soda in a small bowl.

Lemon Raspberry Thumbprint Cookies Recipe

Next, cream together butter and sugar in a large mixing bowl.

Lemon Raspberry Thumbprint Cookies Recipe

Lemon Raspberry Thumbprint Cookies Recipe

Beat in egg yolks, vanilla, lemon zest, and lemon juice.  Then, add flour in two batches.  Mixture should be nice and creamy (mine was very sticky and goopy).

Lemon Raspberry Thumbprint Cookies Recipe

Lemon Raspberry Thumbprint Cookies Recipe

Lemon Raspberry Thumbprint Cookies Recipe

Pre-heat oven to 350 and form dough into 1-inch balls.

Lemon Raspberry Thumbprint Cookies Recipe

Then, press your thumb into some flour (I chose to do this to make it easier to leave thumbprints) and press thumb into cookie balls.  You can make them pretty as you go.

Lemon Raspberry Thumbprint Cookies Recipe

Lemon Raspberry Thumbprint Cookies Recipe

Fill with about a teaspoon of raspberry jam, then bake for about 20 minutes.  NOTE:  These would not have burned on the bottom if I had used parchment paper instead of a greased cookie sheet.

Lemon Raspberry Thumbprint Cookies Recipe

Remove from oven and allow to cool on a wire rack.

Lemon Raspberry Thumbprint Cookies Recipe

I thought these were very pretty, and they were perfect to make on a Saturday night and take them to lunch the next day.  They literally melted in our mouths!  I give this recipe 4/5 herbs.

Lemon Raspberry Thumbprint Cookies Recipe

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Lemon-Raspberry Thumbprint Cookies
Author: Mrs. Herb
Ingredients
  • 1/2 cup raspberry jam or preserves
  • 2 1/4 cups all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 sticks (1 cup) butter, room temperature
  • 2/3 cup sugar
  • 2 large egg yolks
  • 1 tsp vanilla
  • 1 tbsp lemon zest
  • 4-5 tbsp fresh lemon juice
Instructions
  1. Whisk together flour,salt, and baking soda in a small bowl.
  2. Cream together butter and sugar in a large mixing bowl.
  3. Beat in egg yolks, vanilla, lemon zest, and lemon juice.
  4. Add flour in two batches. Mixture should be creamy.
  5. Pre-heat oven to 350 and line a cookie sheet with parchment paper.
  6. Form dough into 1-inch balls.
  7. Press your thumb into some flour and then press thumb into cookie dough balls.
  8. Fill with about a teaspoon of raspberry jam, then bake for about 20 minutes.
  9. Remove from oven and allow to cool on a wire rack.

Double Chocolate Muffins

Double Chocolate Chip Muffins Recipe

Pinit

Ever have those times when you just neeeed chocolate, in a bad way? Theses muffins just may cure you!

We just threw a brunch baby shower for one of our friends, and I decided to try this muffin recipe. My logic is that females love chocolate, and pregnant females must realllly love and crave chocolate. Not sure this is true, but any of you pregnant ladies or ladies with children can comment and let me know! In any case, I believe the muffins were well received by everyone – male, female, pregnant, or non-pregnant!

Double Chocolate Muffins

Recipe from Better Homes and Gardens Cookbook

 Recipe Ingredients

  •  1 ¼ cups all-purpose flour
  • ½ cup granulated sugar
  • 1/3 cup packed brown sugar
  • ¼ cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup semisweet chocolate chips (can use miniature)
  • ½ cup vegetable oil
  • ½ cup milk
  • 1 egg

 Recipe Directions:

Preheat the oven to 375 degrees. Line a 12-cup muffin or cupcake tin with liners and lightly grease the bottom of them with no-stick cooking spray. In a mixing bowl, combine flour, both sugars, cocoa powder, baking powder, baking soda, and salt. Then stir in chocolate chips. In a separate small bowl, whisk together oil, milk, and egg.

Double Chocolate Chip Muffins Recipe

Add this mixture to the flour mixture and stir together, just until all the batter is moistened.

Double Chocolate Chip Muffin Recipe

Then spoon this batter into the muffin cups.

Double Chocolate Chip Muffins

Bake for 18-20 minutes. Cool on a wire rack for at least 5 minutes.

Double Chocolate Chip Muffins Recipe

 

Pinit

Yum! We give this recipe 4.5 out of 5 herbs for gooey, chocolatey goodness!

Double Chocolate Muffins
Author: Mrs. Herb
Ingredients
  • 1 ¼ cups all-purpose flour
  • ½ cup granulated sugar
  • 1/3 cup packed brown sugar
  • ¼ cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup semisweet chocolate chips (can use miniature)
  • ½ cup vegetable oil
  • ½ cup milk
  • 1 egg
Instructions
  1. Preheat the oven to 375 degrees. Line a 12-cup muffin or cupcake tin with liners and lightly grease the bottom of them with no-stick cooking spray.
  2. In a mixing bowl, combine flour, both sugars, cocoa powder, baking powder, baking soda, and salt. Stir in chocolate chips.
  3. In a separate small bowl, whisk together oil, milk, and egg.
  4. Add this mixture to the flour mixture and stir together, just until all the batter is moistened.
  5. Then spoon this batter into the muffin cups.
  6. Bake for 18-20 minutes. Cool on a wire rack for at least 5 minutes.

 

Lemon Lush Dessert

Lemon Lush Dessert Recipe

Pinit

What did you have for Easter dessert? The Herb family enjoyed a Butterscotch Pie made by Sister Spice, as well as Nana Herb’s favorite dessert of all time – Lemon Lush!

Nana Herb loves allll things lemon. And sugar. I think I get my sweet tooth from her! But any kind of lemon dessert is just out-of-this-world for her. This seemed like an Easter-y thing to make. It is yellow, after all (isn’t that like an Easter color?!) It is also delicious.

Lemon Lush Dessert

Recipe Ingredients

  • 1 cup flour
  • 1 cup chopped pecans
  • 1 Tablespoon sugar
  • 1 stick melted butter
  • Pinch of salt
  • 8 oz package of cream cheese, softened
  • 1 cup powdered sugar
  • 1 cup cool whip
  • 2 small packages instant lemon pudding
  • 2.5 cups milk
  • 2 Tablespoons lemon juice
  • Additional cool whip (1-2 cups)
  • Shredded coconut – about 1/3 cup

Ingredients for Lemon Lush Dessert Recipe

Recipe Directions

Preheat your oven to 350 degrees. Mix together the cup of flour, cup of chopped pecans, tablespoon of sugar, stick of melted butter, and the pinch of salt. Press into the bottom of a 9×13 baking dish, forming the crust. Bake for 10-12 minutes, then allow crust to cool completely.

Lemon Lush Dessert Recipe

Lemon Lush Dessert Recipe

Mix together the softened cream cheese, cup of powdered sugar, and cup of cool whip. Whisk together until smooth and spread over cooled crust.

Lemon Lush Dessert Recipe

Lemon Lush Dessert Recipe

Mix together the lemon pudding, milk, and lemon juice, beating for 2-3 minutes until thick. Spread over the cream cheese layer.

Lemon Lush Dessert Recipe

Lastly, spread the additional cool whip over the top and sprinkle with coconut (toasted, if you like!). Cover and refrigerate until ready to serve.

Lemon Lush Dessert Recipe
Lemon Lush Dessert Recipe

Pinit

We give this recipe 4.5/5 herbs!

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Lemon Lush Dessert Recipe

Lemon Lush Dessert
Author: Mrs. Herb
Ingredients
  • 1 cup flour
  • 1 cup chopped pecans
  • 1 Tablespoon sugar
  • 1 stick melted butter
  • Pinch of salt
  • 8 oz package of cream cheese, softened
  • 1 cup powdered sugar
  • 1 cup cool whip
  • 2 small packages instant lemon pudding
  • 2.5 cups milk
  • 2 Tablespoons lemon juice
  • Additional cool whip (1-2 cups)
  • Shredded coconut – about 1/3 cup
Instructions
  1. Preheat your oven to 350 degrees. Mix together the cup of flour, cup of chopped pecans, tablespoon of sugar, stick of melted butter, and the pinch of salt. Press into the bottom of a 9×13 baking dish, forming the crust. Bake for 10-12 minutes, then allow crust to cool completely.
  2. Mix together the softened cream cheese, cup of powdered sugar, and cup of cool whip. Whisk together until smooth and spread over cooled crust.
  3. Mix together the lemon pudding, milk, and lemon juice, beating for 2-3 minutes until thick. Spread over the cream cheese layer.
  4. Spread the additional cool whip over the top and sprinkle with coconut (toasted, if you like!). Cover and refrigerate until ready to serve.

 

Butterscotch Pie with Meringue

Butterscotch Pie

Pinit

Confession:  I literally ate like almost half of the pie pictured above.  No joke.  Butterscotch pie is one of my favorite kind of pies, but this is by far the best recipe that exists.  If you’re from the South, you probably know a cute little old church lady named Pearl, right?  This is “Pearl’s” recipe from my Nana’s Methodist church cookbook, and I’m telling you, you’ll find yourself eating more than one slice!

Pie Recipe Ingredients

  • One pre-made pie crust (I use Pillsbury deep dish frozen pie crust)
  • 4 egg yolks (save three whites for merengue)
  • 1 cup brown sugar
  • 3 1/2 tbsp corn starch
  • 1 cup evaporated milk
  • 1 1/2 cups hot water
  • 1/4 tsp salt
  • 3 tbsp margarine
  • 1 tsp vanilla

Meringue Ingredients

  • 3 egg whites
  • 1/4 tsp cream of tartar
  • 6 tbsp sugar
  • 3/4 tbsp cornstarch
  • 1/4 tsp vanilla

Butterscotch Pie

First, prepare crust according to package directions. This crust involved thawing for a bit, pricking it with a fork, then baking it for just a few minutes.

Butterscotch Pie Butterscotch Pie

Meanwhile, mix brown sugar and cornstarch together in saucepan.  Add eggs and small amount of evaporated milk.  Stir over low to medium heat and add the rest of the milk, hot water, and salt.  Stir until mixture thickens, adding vanilla and margarine last.

Butterscotch Pie Butterscotch Pie Butterscotch Pie Butterscotch Pie

You may have to stir for several minutes, but patience is a virtue.  When it’s thickened, it should look something like this:

Butterscotch Pie

Pour into pie crust and let sit while you make the meringue.

Butterscotch Pie

For meringue, beat egg whites and cream of tartar together until it forms stiff peaks.

Butterscotch Pie Butterscotch Pie Butterscotch Pie Butterscotch Pie

Add cornstarch, sugar, and vanilla all at once and beat until glossy.

Butterscotch Pie Butterscotch Pie Butterscotch Pie

Spread onto pie mixture.  Be sure to make it all pretty-like.

Butterscotch Pie

Bake in the oven at 350 for 15-20 minutes or until meringue is browned.

Butterscotch Pie

I’m telling you, this is good stuff.  I prefer mine once it’s chilled in the fridge for a while, but others like it warm.  Either way, this recipe earns an easy 5/5 herbs!

Butterscotch Pie

Pinit
Butterscotch Pie with Meringue
Author: Mrs. Herb
Ingredients
  • One pre-made pie crust (I use Pillsbury deep dish frozen pie crust)
  • 4 egg yolks (save three whites for merengue)
  • 1 cup brown sugar
  • 3 1/2 tbsp corn starch
  • 1 cup evaporated milk
  • 1 1/2 cups hot water
  • 1/4 tsp salt
  • 3 tbsp margarine
  • 1 tsp vanilla
  • Meringue Ingredients:
  • 3 egg whites
  • 1/4 tsp cream of tartar
  • 6 tbsp sugar
  • 3/4 tbsp cornstarch
  • 1/4 tsp vanilla
Instructions
  1. First, prepare crust according to package directions.
  2. Meanwhile, mix brown sugar and cornstarch together in saucepan. Add eggs and small amount of evaporated milk.
  3. Stir over low to medium heat and add the rest of the milk, hot water, and salt. Stir for several minutes (be patient!) until mixture thickens, adding vanilla and margarine last.
  4. Pour into pie crust and let sit while you make the meringue.
  5. For meringue, beat egg whites and cream of tartar together until it forms stiff peaks.
  6. Add cornstarch, sugar, and vanilla all at once and beat until glossy.
  7. Spread meringue onto pie. Bake in the oven at 350 for 15-20 minutes or until meringue is browned.
  8. Cool pie on a wire rack, then chill on fridge until ready to serve.

Pecan Sandies

Pinit

Once again, I felt the need to use up some of my stockpile of pecans. We loved the pecan tassies, but this time I thought I’d make something even simpler – pecan cookies! These were super quick and easy – my favorite kind of recipe!

I’ve never made pecan sandies before. Mr. Herb and I debated over a glass of milk why they were called “sandies”. My understanding was that they had kind of a sandy texture – more like a shortbread cookie. He said he always thought they were named after someone called Sandy 🙂

I’ll let you all be the judge!

All I know is that my family (excluding Sister Spice, who still refuses to eat nuts) gobbled these cookies up after dinner one night. In fact, I was told to put them away before we ate every. single. one.

Pecan Sandies Recipe

Recipe adapted from Allrecipes.com

Recipe Ingredients

  • 1 cup butter, softened
  • 1 cup vegetable oil
  • 1 cup sugar
  • 1 cup confectioner’s sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 teaspoon salt
  • 2 cups chopped pecans
  • Extra whole pecans for decorating

Ingredients for Pecan Sandies Cookie Recipe

Recipe Directions

Preheat the oven to 375 degrees. In a large bowl, whisk together the softened butter, vegetable oil, sugar, and confectioner’s sugar until smooth.

Whisk in the eggs and vanilla. Then add the flour, baking soda, cream of tartar, and salt, beating together until well mixed. Then stir in the pecans.

Roll into 1-2 inch balls of dough, then press a whole pecan into the top of each one.

Pecan Sandies Cookie Recipe

Bake for 10-12 minutes.

Pecan Sandies Cookie Recipe

Pinit

We give these cookies 4.5/5 herbs! They are buttery and delicious!

Pecan Sandies
Author: Mrs. Herb
Ingredients
  • 1 cup butter, softened
  • 1 cup vegetable oil
  • 1 cup sugar
  • 1 cup confectioner’s sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 teaspoon salt
  • 2 cups chopped pecans
  • Extra whole pecans for decorating
Instructions
  1. Preheat the oven to 375 degrees.
  2. In a large bowl, whisk together the softened butter, vegetable oil, sugar, and confectioner’s sugar until smooth.
  3. Whisk in the eggs and vanilla.
  4. Add the flour, baking soda, cream of tartar, and salt, beating together until well mixed.
  5. Stir in the pecans.
  6. Roll into 1-2 inch balls of dough, then press a whole pecan into the top of each one.
  7. Bake for 10-12 minutes.

 

Chocolate Chocolate Chip Bundt Cake

chocolate chip cake

PinitSometimes, you just feel the need to stuff your face with the richest, tastiest piece of chocolate cake you can find.  Or maybe you don’t, but I do, and this cake will satisfy any craving for chocolate!
Recipe from Stirring it Up With Pam

Recipe Ingredients

  • One package deep chocolate cake mix
  • 4 oz package instant chocolate pudding
  • 1/2 pint sour cream
  • 1/2 cup oil
  • 1/2 cup warm water
  • 4 eggs
  • 1 package chocolate chips
  • powdered sugar to sprinkle on top

chocolate chip cake

Pre-heat oven to 350 and mix wet ingredients until frothy.

chocolate chip cakechocolate chip cake

Then add dry ingredients and mix until smooth.

chocolate chip cakechocolate chip cake

Stir in as many chocolate chips as you like (I used nearly the whole package!)

chocolate chip cake

Pour into well-greased bundt cake pan and bake for 50-60 minutes.  When it is done it’ll look a little something like this:

chocolate chip cake

Allow to cool in pan, then flip upside down.

chocolate chip cake

Once cake is completely cool, dust with powdered sugar.

chocolate chip cake

chocolate chip cake

This cake is deliciously moist!  I thought the chocolate chips might sink to the bottom, but they didn’t, and it was so wonderful to find the chips nice and warm and gooey with every bite.  I definitely give this recipe 5/5 herbs!

chocolate chip cake

Pinit

 

Chocolate Chocolate Chip Bundt Cake
Author: Mrs. Herb
Ingredients
  • One package deep chocolate cake mix
  • 4 oz package instant chocolate pudding
  • 1/2 pint sour cream
  • 1/2 cup oil
  • 1/2 cup warm water
  • 4 eggs
  • 1 package chocolate chips
  • Powdered sugar to sprinkle on top
Instructions
  1. Pre-heat oven to 350 and mix wet ingredients until frothy.
  2. Add dry ingredients and mix until smooth.
  3. Stir in as many chocolate chips as you like (I used nearly the whole package!)
  4. Pour into well-greased bundt cake pan and bake for 50-60 minutes.
  5. Allow to cool in pan, then flip upside down.
  6. Once cake is completely cool, dust with powdered sugar.

 

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