Cream Puffs

Cream puff dough

1 cup water

1 stick butter

1 cup all-purpose flour

4 eggs

Cream filling

1 package pudding (chocolate is superior)

1 cup milk

1 tsp vanilla

3 Tbsp powdered sugar

1 cup heavy cream 

Chocolate drizzle

1/4 cup semi-sweet chocolate chips

1Tbsp butter

2 Tbsp heavy cream 

Preheat oven to 400°.

For dough: 

In a medium sized saucepan, combine water and butter and bring to a rolling boil. Reduce heat to low and add flour. Mix until smooth and a dough ball has formed. Remove pan from heat and let cool for a few minutes. Add in eggs one at a time and beat until completely combined. (This may take a couple minutes, but just trust and keep mixing.) Add in second egg once the first is completely combined. Repeat with the other two eggs. Spoon or pipe gold dollar sized dollops onto a lightly greased cookie sheet. Bake at 400° for 25-30 minutes. Remove and cool on wrack.

For filling:

Whisk pudding mix, milk, and vanilla together, then place in fridge for about 5 minutes. Whip heavy cream with powdered sugar then fold into pudding. Let chill in the fridge

For chocolate drizzle:

In a microwave safe dish, melt chocolate chips and butter in the microwave. (About 2, 15 second intervals, stirring after both.) Mix in heavy cream and microwave in 10 second intervals until smooth and “drizzle-able”. 

Assembling:

Once puffs are completely cooled, cut a small hole in the bottom and pipe filling into the puffs. Drizzle chocolate over puffs. 

Additional notes:

I made the chocolate drizzle after I had filled the puffs, that way the drizzle doesn’t harden again.

Raised Apple Cider Doughnuts

½ cup warm water
2¼  tsp yeast
4 cups all-purpose flour
1 large egg, room temp
1  tsp cinnamon
½ tsp cardamom
½ tsp ginger
¼ tsp nutmeg
⅛ tsp cloves
3 cups apple cider (reduced to 1 cup)
4 Tbsp butter, softened
vegetable oil

1. Combine water and yeast and ½ cup flour in a bowl of mixer, mix until combined. Let proof for 10-15 minutes.

2. Add egg and spices to the proofed sponge and mix until incorporated. Add reduced apple cider, butter, and 2 cups of flour. Once incorporated, add one cup flour and mix until the dough no longer sticks to the bowl (add more flour if needed). Knead (mix) for 4-5 minutes. Set aside and let rise until doubled.

3. Put dough on a lightly floured surface and roll it out to ½-inch thickness. Cut out doughnuts. Set on a baking sheet and let rise for 20-30 minutes.

4. Pour 2-3 inches of oil in a cast iron skillet, deep fryer, or electric fryer. Heat to 350º. Carefully drop doughnuts into your fryer. Let them cook for about 30 seconds on each side, or until they are golden brown. 

5. Dust doughnuts in cinnamon sugar and enjoy!  

Dairy Free Rice Pudding

This delicious dairy alternative is warm and creamy.  
Just what you need for a cozy dessert.


1 can full-fat coconut milk (about 1 1/2 cups)
2 1/2 cups coconut water*
1 cup white rice
1/4 cup maple syrup
1 tsp vanilla
pinch of salt
optional:
1/2 tsp ground cinnamon
1 tsp orange zest


1. combine coconut milk, coconut water, rice, syrup, and vanilla in a pot and bring to a boil.  Make sure you stir often to keep rice from sticking to the bottom of the pot.
2. Turn down the heat to low and allow to simmer for about 20 minutes.** Continue stirring occasionally to prevent sticking.
3. Remove pot from heat and add a pinch of salt to taste and more maple syrup if needed to achieve desired flavor.  Add other flavorings here if you'd like.
4. Let pudding cool a bit to thicken. Chill or serve warm. Enjoy!

*you can also use the same amount of unsweetened nut milk of your choice if you'd rather.
**pudding thickens considerably after being taken off the heat.  Consider this when you are deciding when to finish simmering.

Cinnamon pull aparts

Using homemade dough makes these pull-aparts a special treat. So easy. Time involved: about 1.5 hours. 

3-1/4 to 3-3/4 cups all-purpose flour
1/4 cup sugar
1 packet yeast (or about a Tablespoon)
1 teaspoon salt
3/4 cup milk
1/4 cup water
1/4 cup butter OR margarine
1 large egg
3/4 cup granulated sugar
1/4 cup packed, light brown sugar
1 tablespoon cinnamon
1/2 cup butter 
1/2 cup chopped pecans (optional)
4 ounces cream cheese, at room temperature
1 cup powdered sugar
1/2 teaspoon pure vanilla extract
2-3 tablespoons milk

Combine 2 cups flour, sugar, dry yeast and salt in a large mixer bowl and stir until blended.

Combine milk, water and butter in a microwave-safe bowl. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120° to 130°F. Butter won’t melt completely).

Add to flour mixture with egg. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.

Add 1.5 cups flour; beat 2 minutes at high speed, scraping bowl occasionally.

Stir in just enough remaining flour so that the dough will form into a ball.

Knead on lightly floured surface until smooth and elastic and dough springs back when lightly pressed with 2 fingers, about 6 to 8 minutes.

Cover with a towel; let rest for 10 minutes. For filling, combine sugars and cinnamon in a shallow bowl

Cut dough into 36 pieces.

Dip each piece into the melted butter and then roll in the cinnamon sugar mixture.

Place in fluted tube pan that has been generously sprayed with cooking spray.

Sprinkle pecans in between each layer of dough balls.

Combine any remaining butter and sugar and drizzle over rolls.

Cover with towel; let rise in warm place until doubled in size, about 45 minutes.

Bake in preheated 375ºF oven for 25 to 30 minutes or until rolls are golden brown.

Cool 5 minutes in pan, then invert on serving plate.

Prepare the Frosting: In a medium bowl with an electric mixer, beat cream cheese and powdered sugar until smooth. Add in vanilla and 1 tablespoon of milk, beating until well combined. Gradually add more milk, one teaspoon at a time until desired consistency is reached. Drizzle icing over warm pull-apart bread. Serve immediately.

Recipe taken from mybakingaddiction.com with minor adjustments made. Perfect recipe!

Healthy pumpkin chocolate chip cookies

Just the taste of fall you need and kids love ‘em!

3 Tbsp coconut oil, melted

4 Tbsp milk

2/3 cup canned pumpkin

1 tsp vanilla

1/2 tsp cinnamon

Dash of cloves

Dash of ginger

1/2 tsp salt

1/4 cup sugar

1 cup flour, wheat or white will do

1 1/2 cup old fashioned oats

1/2 tsp baking soda

6 oz. chocolate chips

1. Preheat oven to 350 F. 

2. Mix the wet ingredients together. Then add sugar, salt, and spices. 

3. Mix in dry ingredients. 

4. Scoop dough onto ungreased cookie sheet. Using a cookie scoop is preferred. However, if you want the cookies to look more flat, flatten them before baking as they will keep their shape very well while baking.

5. Bake for 10 minutes, then let set for 5 more.  

Enjoy! You can freeze these as well with excellent results. 

Black Sesame Pear Sweet Loaf

This dense sweet bread is the perfect companion to a cup of tea on Sunday afternoon. I made this recipe using a mix of black sesame seeds and nigella seeds which are like black sesame seeds but perhaps less sweet. TR and I picked up a packet of them in Ireland and found ourselves wondering what to do with them. This loaf was the delicious answer.

1 1/2 cups + 2 tablespoons flour
1 cup almond meal or almond flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons + 1/2 cup black sesame seeds
1 stick unsalted butter at room temperature
1 1/3 cups sugar
1 large egg
1 large egg yolk
3/4 cup buttermilk
2 medium firm but ripe pears, peeled, cored, and cut into 1/4 inch pieces

Preheat the oven to 325℉. Butter one large or two smaller loaf pans. Whisk 1 1/2 cups flour, the almond meal, baking powder, baking soda, salt and 2 tablespoons sesame seeds in a medium bowl. Grind the remaining 1/2 cup of sesame seeds in a spice grinder or a food processor to form a thick paste.

Using an electric mixer, beat the butter and sugar in a large bowl until well combined. Add sesame paste and beat until blended, scraping down the sides of the bowl. Add the egg and egg yolk, beating until pale and fluffy. On low speed, beat in the flour mixture in three installments, alternating with the buttermilk in two installments. Toss the pear with 2 tablespoons flour and fold into the batter.

Spoon batter into prepared pan and smooth the top. Bake until a toothpick comes out clean: approx 1 hour, 40 minutes for a larger loaf pan, or 50 minutes for smaller pans.

Adapted from www.bonappetit.com

Lemon curd

This curd is great with tea scones.  The flavor is intense and so fresh!

2 large lemons, juiced
3/4 cups sugar
2 eggs
2 egg yolks
1 and 1/4 tsp lemon zest (from lemons above)
pinch of salt
1/2 cup cold butter, diced

1. In a saucepan combine the lemon zest and the sugar.
2. Whisk in the yolks and then the whole eggs.  Add salt.
3. Slowly add the lemon juice from the lemons. The mixture will be thick.
4. Put the saucepan over medium heat and stir continuously, until thickened. The mixture will physically change from just thick and light to more bubbly and thick.
5. Remove from heat and add bits of butter while whisking until all butter is added and melted.
6. Let cool and enjoy!

This recipe is simplified and based off of the recipe at cafejohsonia.

Quick Cinnamon Swirl Bread

This quick bread is perfect when you don't have time (or simply can't wait) for cinnamon rolls. Tom said it best when he told me, "Mom, you should make this more often."

2 cups flour (I like half whole wheat and half white)
1 cup brown sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk*
6 Tbsp butter, melted
1 egg, room temp
1 tsp vanilla

1/2 cup brown sugar
1 Tbsp ground cinnamon

1/4 cup powdered sugar
1-2 tsp milk

*You can fake the buttermilk by mixing 1 cup milk + 1 Tbsp white vinegar and allowing the milk to "sour" for 5 minutes.

1. Preheat oven to 350°. In a large bowl, whisk together flour, brown sugar, baking powder, soda and salt. Whisk butter and egg then buttermilk together; stir into dry ingredients just until combined. (Over mixing will result in a rubbery bread.) In a small bowl, combine cinnamon and 1/2 cup brown sugar.

2. Grease the bottom only of a 8"x4" loaf pan. Pour 1/3 of the batter into pan; sprinkle with almost half the cinnamon-sugar. Spoon another 1/3 of the batter and sprinkle with almost all the remaining cinnamon-sugar. Spoon last 1/3 of the batter, sprinkle with the last couple teaspoons of cinnamon-sugar; cut through batter with a knife to swirl.

3. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack to cool completely. Combine powdered sugar and enough milk to reach desired consistency; drizzle over loaf and enjoy!

Homemade Hot Cocoa Mix

Is there anything better than a mug of hot cocoa after playing in the snow on a chilly day? Not really. And now you can make your own mix! I usually whisk up two batches of this per winter for our family. So easy and no funny ingredients. 

2 1/2 cups powdered milk*
2 cups bakers cocoa
2 cups brown sugar, lightly packed
1/4 tsp kosher salt (optional)
1 tsp cinnamon (optional)

* I've found that the very fine powdered milk like Argason Farms (sold in a #10 can at Walmart) works better than the granulated powdered milk.

Whisk all ingredients together in a large bowl. Store in an airtight container. Makes about 5 1/2 cups of dry mix.

Mix 3-4 tablespoons hot cocoa mix with a cup of boiling water. Stir very well and enjoy! Cool with a little milk or half + half if desired.

Giant Oatmeal Chocolate Chip Cookies

ala Great Harvest... large, flat, chewy, buttery, addicting, etc.

2 to 2.5 cups whole wheat flour
1.5 tsp baking soda
1 tsp salt
1 cup butter, softened
2 cups brown sugar, packed
2 eggs
1 tsp vanilla
2 Tbsp molasses or honey
1 Tbsp milk
2 cups rolled oats
1 (12 ounce) pkg semisweet chocolate chips

1. Preheat oven to 350. In a medium sized bowl, whisk flour, baking soda, and salt together. Set aside.

2. In a large bowl, beat butter and brown sugar together until well combined. Add eggs, vanilla, molasses, and milk and beat well. Add oats and mix until just incorporated. Add dry ingredients and mix until blended. Stir in chocolate chips.

3. Using a 1/4 cup measuring cup, scoop dough and drop about 3 inches apart onto ungreased cookie sheets.

4. Bake for 12-14 minutes, or until just starting to brown around the edges. Cool 2 minutes on cookie sheets then remove and cool on racks.

Autumn Harvest Apple Pie

5-6 crisp cooking apples, cored, peeled and sliced 1/2" thick or so
Juice from half of a lemon (1Tbsp-ish)
1/2 cup brown sugar
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1/2 tsp ground ginger
1 tsp cornstarch (optional - for a less runny pie)

Mark Bittman's Flaky Pie Crust
1 cup plus 2 Tbsp all-purpose flour
1/2 tsp salt
1 tsp sugar
8 Tbsp (1 stick) cold unsalted butter cut into 16 pieces
3 Tbsp ice water

1. Preheat oven to 375. Prepare pie filling by tossing apple sclices in lemon juice, sugar, spices and cornstarch if desired, and set aside. OR if you prefer a par cooked filling: place apples in a saucepan, squeeze lemon juice over the top and stir to coat. Heat over medium heat, covered, stirring occasionally for 5-7 minutes until apples begin to soften. Add sugar, spices and cornstarch if desired, bring to a bubble for a couple minutes, and remove from heat.

2. Prepare pie crust by whisking flour, salt, and sugar together in a bowl. Add butter and quickly work it in by rubbing it between your fingers until mixture resembles a course meal. Add ice water and mix with your hands until you can form the dough into a ball. Form into 2 flattened balls, wrap individually in plastic and freeze for 10 minutes or refrigerate or at least 30 minutes (or up to 2 days).

3. Sprinkle a clean countertop with flour, put one ball of dough on it, and sprinkle the top with flour and roll out. Drape over pie plate and fill with apples. Roll out the second ball of dough for top crust.. Drape over pie, trim excess dough, and crimp edges with a fork or your fingers. Using a sharp paring knife cut several slits in the top to vent the seam (a star pattern is quite nice).

4. Bake 50-60 minutes or until the pie is golden brown. (It's not a bad idea to place a cookie sheet on the rack below in case any filling bubbles over.) Do not underbake. Cool on wire rack before serving warm or at room temperature.

Buttermilk Spice Cake

The perfect autumn cake and one of the reasons I love this season. (Happy birthday to me!)

1 3/4 cups cake flour
4 large eggs, room temp
1/2 cup buttermilk, room temp
1 tsp vanilla
1 1/4 cups loosely packed brown sugar
2 tsp baking powder
3/4 tsp salt
1 heaping tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp all spice
1 1/2 sticks butter, softened but still cool, cut into 12 pieces
1 recipe maple frosting (below) OR your favorite frosting

1. Adjust oven rack to lower-middle position and preheat to 350º. Generously grease two 8- or 9-inch round pans and line with parchment or wax paper circles. Grease paper circles and dust with flour, tapping out the excess.

2. Beat the eggs, milk, and vanilla with a fork in a bowl and set aside. Combine flour, sugar, baking powder, salt ans spices in the bowl of a mixer and beat for 30 seconds to combine. With the mixer running on low speed, add the butter one piece at a time; mix until the butter and flour begin to clump together and look sandy and pebbly with some pieces the size of peas after all the butter is added.

3. With the mixer still at the lowest speed, add approximately one cup of the egg mixture then increase the speed to medium high and beat until light and fluffy, about 1 minute. Add the remaining egg mixture in a slow, steady stream. Stop mixer, scrape down sides and bottom of the bowl. Beat again a medium high until thoroughly combined, about 15 seconds.

4. Divide batter equally between two pans; spread to the side of the pans and smooth with a rubber spatula. Bake until cake tops are light gold and an inserted toothpick comes out clean, 22-25 minutes (add ~5 minutes for 8-inch rounds). Cool on wire rack for 10 minutes. Run a knife around the perimeter of the pan to loosen. Invert cakes on to a large plate, peel of the paper and reinvert to cooling rack. Cool completely before icing.

Maple Frosting
1/3 cup butter, softened
3 cups powdered sugar
pinch salt
3 Tbsp milk
1/2 tsp maple extract

Beat butter in a small bowl until light a fluffy. Add 1 cup powdered sugar, salt, maple extract and 1 Tbsp milk. Mix slowly as the sugar incorporates then faster as is becomes smooth. Add remaining sugar and milk and repeat mixing. Beat until smooth and creamy. Add more sugar or more milk to achieve desired consistency (but no more than 1/4 sugar or 1 tsp milk).

Layered Mint Chocolate Brownies

Remember when Brooke and Karin were dating in high school and Karin made these brownies for Brooke and dropped them of at our house before Brooke got home... and we ate them... ALL (and Brooke was furious)? Me too.

Brownie Layer
1 cup flour
1 tsp salt
1 tsp baking powder
1 cup butter (2 sticks)
2 cups lightly packed brown sugar
1 cup cocoa powder
3 eggs
1 Tbsp vanilla

Mint Frosting Layer
1/2 cup butter, room temp
2 cups powdered sugar
2 Tbsp milk
1/8 - 1/4 tsp peppermint extract (you can always add more if you would like)
1 drop green food coloring (optional)

Chocolate layer
1 heaping cup semi-sweet chocolate chips
5 Tbsp unsalted butter

Brownies: Preheat oven to 350°. Lightly grease a 9 x 13 (glass) pan or line with parchment. Whisk flour, salt, and baking powder together in a small bowl, set aside. Beat butter in a medium bowl at medium-high speed until creamy, about 2 minutes. Add the brown sugar and beat at hight speed until light and fluffy, about 3 minutes. Scrape down the bowl with a rubber spatula and add the cocoa powder; beat until thoroughly combined. Add eggs and beat until combined. Add flour mixture and blend until a thick, smooth batter forms. Spread into greased pan pan and bake 28 - 30 minutes, until toothpick comes out clean. Remove from oven and after 5 minutes loosen edges with a butter knife; this helps prevent brownies from sinking in the center as they cool. Let brownies cool completely.

Frosting: In a medium bowl, beat the butter on medium speed until smooth and creamy, about 2 minutes. Add half of powdered sugar and  half the milk; beat for 2 minutes on low speed, then increase to high speed and beat for 1 additional minute. Repeat with remaining powdered sugar and milk. Add the peppermint extract and food coloring (if using) and beat on high for 1 full minute. Taste and add a drop or two more peppermint extract if desired. Frost cooled brownies and refrigerate for an hour. This allows the frosting to firm up, which makes spreading the chocolate layer easy.

Chocolate: Melt the butter and chocolate chips in a medium microwave safe bowl for approximately 2 minutes, stirring after each 20 second increment. Once melted and smooth, pour over mint layer and gently spread with the back of a large spoon. Place the brownies back in the refrigerator to chill for at least 1 hour.

Cut quickly with a sharp knife while cold. These are decadent little brownies so small squares are just right.

Pumpkin Chocolate Chip Bread

As we know too well, all pumpkin chocolate chip breads are not created equal. The first key in this recipe is part whole wheat flour Great Harvest style. The second key, while not Great Harvest style, is applesauce, which keeps it from being too greasy.

1 1/2 cups whole wheat flour
2 cups white flour
2 cups white sugar
1 cup packed brown sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon salt
2 cups canned pumpkin (or cooked and pureed)
1/2 cup vegetable oil
1/2 cup applesauce
4 eggs
1 teaspoon vanilla
2/3 cup water
1 1 /2 cups chocolate chips (the darker the better in my opinion)

1. Preheat oven to 350°F degrees and grease three 8x4 inch loaf pans.
2. In a large bowl whisk flours, sugars, baking soda, cinnamon, nutmeg, salt together then stir in chocolate chips; set aside.
3. In a medium bowl whisk together pumpkin, oil, applesauce, eggs, vanilla and water.
4. Using a big wooden spoon, stir wet ingredients into dry ingredients until combined. Do not overmix.
5. Divide batter between prepared pans and bake for 55-65 minutes, or until toothpick inserted in center comes out clean.
6. Cool for 25 minutes in pans before turning out onto wire racks.

Apple cranberry bread

Fall bread great for rainy days.

1 cup flour

3/4 cup flax flour

1/4 tsp salt

1 1/2 tsp baking soda

1 1/2 tsp cinnamon 

3/4 tsp cloves

1/4 cup heavy cream (or softened butter)

3/4 cup brown sugar

1 egg

1 1/2 cup applesauce

1/2 cup dried cranberries

1. Grease one bread loaf pan.  Preheat oven to 300 degrees F.

2. Combine flours, salt, baking soda, cinnamon, and cloves.

3. Whip heavy cream to whipped cream consistency, then add brown sugar til fluffy.  Mix in egg, then applesauce.

4. Add dry ingredients to applesauce mixture.  Mix in cranberries.

5. Place in bread pan and bake for 70 minutes.

6. Let cool for five minutes, then take out of pan and cool on rack.  Enjoy.

Plum Cobbler

Love apple cobbler, what about peach? Then try this variation today!

3/4 cups sugar
7 plums, sliced (~4 cups)
2 Tbsp cornstarch
1/4 tsp cinnamon
1/2 cup whole wheat flour
1/2 cup oatmeal
1.5 tsp baking powder
1/4 tsp salt
1/4 cup butter (1/2 stick)
1/4 cup milk

1. Mix first four ingredients together and place in an 8 x 8 square pan.
2. Mix the next four ingredients together in a separate bowl. Cut the butter into the dry mix using your hands or a hand mixer so the mixture is crumbly and the butter is in pea-sized pieces.
3. Add the 1/4 cup milk and mix together with a wooden spoon. Drop the batter on top of the plum mixture in the 8 x 8 square pan.
4. Bake at 350 degrees for 35 minutes*.

*Since plums are in season during the summer, you can consider using the toaster oven for this recipe. It is much more efficient and it doesn't heat up the house. However, consider adding a few extra minutes to the baking time.

Fresh Strawberry Cake

Shown here as cupcakes, this recipe uses real, fresh strawberries to give it its scrumptious flavor. Naturally delicious!

1 3/4 cups cake flour
4 large eggs, room temp
1/3 cup milk, room temp
2 tsp vanilla
1 1/4 cups sugar
2 tsp baking powder
3/4 tsp salt
2 sticks butter, softened but still cool, cut into 16 pieces
2/3 cup fresh, crushed strawberries*
1 recipe strawberry frosting (below)

1. Adjust oven rack to lower-middle position and preheat to 350º. Generously grease two 8- or 9-inch round pans and line with parchment or wax paper circles. Grease paper circles and dust with flour, tapping out the excess.

2. Beat the eggs, milk, and vanilla with a fork in a bowl and set aside. Combine flour, sugar, baking powder and salt in the bowl of a mixer and beat for 30 seconds to combine. With the mixer running on low speed, add the butter one piece at a time; mix until the butter and flour begin to clump together and look sandy and pebbly with some pieces the size of peas after all the butter is added.

3. With the mixer still at the lowest speed, add approximately one cup of the egg mixture then increase the speed to medium high and beat until light and fluffy, about 1 minute. Add the strawberries and remaining egg mixture. Stop mixer, scrape down sides and bottom of the bowl. Beat again a medium high until thoroughly combined, about 15 seconds.

4. Divide batter equally between two pans; spread to the side of the pans and smooth with a rubber spatula. Bake until cake tops are light gold and an inserted toothpick comes out clean, 22-25 minutes (add ~5 minutes for 8-inch rounds). Cool on wire rack for 10 minutes. Run a knife around the perimeter of the pan to loosen. Invert cakes on to a large plate, peel of the paper and reinvert to cooling rack. Cool completely before icing. Let icing set up for about 20 minutes before serving.

Strawberry Icing
1/4 cup butter, softened
3+ cups powdered sugar
1/4 cup milk
pinch salt
1/2 tsp vanilla
1/2 cup fresh crushed strawberries*

Beat butter in a small bowl until light a fluffy. Add 1 cup powdered sugar, salt, 1 tablespoon milk and vanilla. Mix slowly as the sugar incorporates then faster as is becomes smooth. Add another cup of sugar, a tablespoon of milk, and strawberries; mix. Add remaining sugar and milk and repeat mixing. Beat until smooth and creamy. Add more sugar or more milk to achieve desired consistency (but no more than 1/4 sugar or 1 tsp milk). It will be a thinner icing due to the strawberries.

*The method I used: hull and dice the strawberries into a bowl. Use a pastry cutter to crush the strawberries into rather small bits. It was slick.

Chocolate Bark

perfect for the holidays (easy too), but really good any time!

peppermint bark

1 12 oz. bag semi-sweet chocolate chips

22 mini candy canes, crushed

1. Line 9 x 11 pan or baking sheet with cooking spray, then line with waxed paper leaving an overhang on the ends.

2. Melt chocolate in a double boiler (a make-shift double boiler works well too; I use a saucepan with a smaller saucepan on top and it works superbly). Once melted, pour chocolate onto the waxed paper and spread, if necessary, with a rubber spatula.

3. Sprinkle crushed candy canes on immediately. Refrigerate until firm (about 1 hour). Remove from pan and waxed paper and break into pieces. Enjoy!

peanut butter bark

1 12 oz. bag semi-sweet chocolate chips

4 oz. milk chocolate chips

2/3 cup peanut butter (I used natural creamy pb and it worked superbly, I think chunky pb would be good too)

1. Follow steps 1 and 2 above.

2. Melt milk chocolate and peanut butter together in a double boiler. Drizzle mixture over semi-sweet chocolate and swirl with a toothpick. Refrigerate until firm (about 1 hour). Remove from pan and waxed paper and break into pieces. This bark will be a tad bit softer than the peppermint bark.

As you can see these are very easy recipes, so be creative, come up with your own toppings. Mint chocolate and crushed Oreos anyone?

Snappy Apple Dip

I got this recipe from a pal here in Reno. It's staggeringly simple - ready in a snap - and nothing short of delicious.

8 oz. cream cheese (or neufchatel)
2/3 cup brown sugar
1/2 cup chocolate toffee bits (as in Heath), found in the chocolate chips isle

Blend cream cheese and brown sugar together until well combined. Stir in toffee bits. Serve with fresh apple slices.

In a pinch you can use mini chocolate chips in place of the toffee.

No-Fear Pie Crust

This recipe comes from Cook's Country magazine and is fabulous. It was developed as a crust that can be pressed into the pie plate, but it also works well when it's rolled as well.

Makes one 9-inch pie shell (double recipe to make bottom and top)

1 1/4 cups all purpose flour

2 tablespoons sugar

1/4 teaspoon salt

8 tablespoons unsalted butter, softened but still cool

2 ounces cream cheese, softened but still cool.

Lightly coat 9-inch pie plate with cooking spray. Whisk flour, sugar, and salt together in bowl.

With electric mixer at medium-high speed, beat butter and cream cheese in large bowl, stopping once or twice to scrape down beater and sides of bowl, until completely homogeneous, about 2 minutes. Add flour mixture and combine on medium-low until mixture resembles coarse cornmeal, about 20 seconds. Scrape down sides of bowl. Increase mixer speed to medium-high and beat until dough begins to form large clumps, about 30 seconds. Reserve 3 tablespoons of dough. Turn onto lightly floured surface, gather into ball, and flatten into 6-inch disk. Transfer disk to greased pie plate.

Press dough evenly over bottom of pie plate toward sides, using heel of your hand. Hold plate up to light to ensure that dough is evenly distributed. With your fingertips, continue to work dough over bottom of plate and up sides until evenly distributed.

On floured surface, roll reserved dough into 12 inch rope. Divide into three pieces, roll each piece into 8 inch rope and form fluted edge around rim of pie plate. Wrap in plastic and refrigerate at least one hour.

Adjust oven rack to middle position and heat oven to 325 degrees. Lightly prick bottom of crust with fork. bake until golden brown, 35 to 40 minutes. Cool on wire rack. (If large bubbles form, wait until crust is fully baked, then gently press on bubbles with kitchen towel. Bubbles will settle as crust cools.)