Chocolate Caramel Pizzelle Bites

Just having some fun with my recipe.  Makes these and they are amazing!  Especially if you warm them just a little over your hot coffee. mmmmm

5 Tablespoons butter or margarine, Melted
1 cup flour
1 egg
1/2 cup sugar
1/2 teaspoon vanilla
1 teaspoon cocoa (you can add more per taste)

1/2 cup caramel loaf cut into 22 or so pieces

1. Melt butter. Mix in sugar, egg, flour, vanilla and cocoa until well blended.

2. Heat pizzelle iron while you roll each piece of caramel into a ball then flatten.

3. Using Mini 1 teaspoon scoop place two scoops of dough diagonal from each other in each pizzelle spot.

4. Cook 1 minute as normal.

5. When done, but before removing.  Place one caramel ball on one half and fold over the other half to make a sandwich.   Making two bites per process.  Remove and press slightly and allow to cool.

Belgian Waffles


I am no expert, but I love waffles.  I have several recipes I like, however, this recipe is the best so far and the quickest.  I made some changes to a recipe I found online so it is mine, but I am sure I am not the first.

2 cups flour
1 Tablespoon sugar
1 Tablespoon baking powder
1 cup heavy cream (whipping)
3/4 cup water
2 eggs
1/2 cup melted butter, salted
1/2 teaspoon vanilla

1. In the bowl for a mixer,  place dry ingredients. Mix on low with whisk attachment and slowly add in eggs, and liquids.

2. Mix will be thick. Continue until blended moving up to medium for a minute or so.

3. In HOT Belgian waffle maker. Place 1/2 cup or 3 cupcake scoops.

4. Bake for 2-3 minutes.

Serve warm with syrup or fruit.  Makes about 7 waffles for us.


Caramel Layered Pretzel Brownie



1/2 cup flour
2 cups pretzels
1/2 cup brown sugar
1/2 cup melted butter


1 cup sugar
1 cup brown sugar
2 eggs
teaspoon vanilla
1/4 cup soft caramel sauce
7 ounces unsweetened chocolate
3/4 cup butter
1/4 cup coffee
1 1/2 cups flour
1/8 teaspoon salt or to taste
1/2 teaspoon baking powder


1/4 cup caramel – this can be candies, or King aurthur. Not spreadable
1 chocolate bar
course salt to taste


1. Make Crust First:

2. Line a 13×9 pan with Parchment paper

3. In food Processor place pretzels, flour, brown sugar. Pulse until broken up into crumbs. Slowly pour in melted butter until it comes together.

4. Press into bottom of pan.

5. Bake 350 for 10-15 minutes

7. Melt unsweetened chocolate with butter and coffee. (easiest way is to melt butter with coffee in microwave then stir in chocolate until it melts). Set aside

8. Beat together sugars with eggs until it comes together.

9. Add in vanilla, chocolate mixture and Caramel, beat.

10. Finally stir in flour and baking powder (salt) until it comes together.

11. Drop onto crust and gently spread in pan.

12. Bake for 50 minutes

14. Allow to cool. Place Caramel in s zip lock bag. Place chocolate bar in a different zip lock bag. Microwave each for 20-30 seconds until melted.

15. Cut off tip and use to decorate top of brownie. Sprinkle with course salt.

Serve as a sheet or do as I did and cut them to serve individually.  When ever I am doing a fundraiser or party I prefer my desserts to be precut and ready to pick up.  I don’t want to spend all my time serving dessert.


Chocolate Chip Cookie Bar

cookie bar.jpg

John’s Birthday for work.  Instead of a cake we decided to do a Bar Cookie.

Found this recipe online and made a few minor changes to it.  I can’t advertise the other site since I did not ask for permission and as I always say this is more for documenting what I made.

2 cups flour plus 2 T
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup butter, soft
1/4 cup crisco
1 cup brown sugar
1/2 cup sugar
1 egg
2 teaspoons vanilla
2 cups semi sweet chocolate chips (used mini)

1. Beat together butter, crisco, and sugars. When smooth (not fluffy)

2. Add in vanilla, baking soda, salt, egg and yolk and beat til it comes together.

3. Gently beat in flour until stiff dough begins to form.

4. Stir in chocolate chips

6. Line 81/2 x 11 or similar size pan with Parchment paper.

7. Heat oven to 325

8. Spread in pan, you may need to use your fingers..I wet my hands or you can use gloves

9. Bake for 20-25 minutes. You are looking for it to be lightly brown all over the top. Center will still jiggle a little.

EXTRA: Roll out strips of caramel and place on top of cookie before baking. Gives it a bit more of a caramel flavor.  Used KING ARTHUR Caramel.

Turned out a bit browner then I wanted but still was chewy and very good.

Before it was baked below:

cookie bar pre

Chainsaw with Stump Cake


Hello,  This is for my son’s 12th birthday.

Stump is 6 layers of cake with some carving.  10″ and several 8″ Covered in Italian Cream Icing .

Blade is a sugar cookie decorated with Royal icing and edible beads.

Chainsaw is loaf pan size chocolate cake with Fondant handles.

Crumbs from carving cakes where dried a bit and used as sawdust.

Cake was a big hit.

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Pumpkin bar with Ginger Snap cookie crust

pumpkin bar

I love Pumpkin with Ginger Snap so here is a twist on a recipe I have had a long time.  Also made for my husband’s work friends.

1 cup sugar
1/4 cup butter
2 egg
1 teaspoon vanilla
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 cup canned pumpkin

Preheat oven to 350.  Line a 9×13 pan with parchment paper.

Beat sugar and butter until creamed.  Add in eggs and vanilla.  Combine flour with salt and baking powder.  Add to mix alternately with milk… this is where I diverted.

Grind 1 1/2 cups of Ginger Snaps.  Add in 1/3 of a cup to the mix above.  Reserve 1/2 cup  and pour the rest of the crumbs into the bottom of your pan.  Spread it out evenly.

Pour Mixture above into the pan, keeping 1 cup in the bowl.

Mix pumpkin into that last 1 cup.  Using a scooper, place dabs of pumpkin evenly over cake layer.  Sprinkle top with last of gingersnaps.  If you want you could make it into a crumb topping.

Bake 35 minutes or until done on edges and not loose in center.  Allow to cool completely before cutting into squares.

Almond Surprise Bars

I adapted this recipe from something I found.  Made these as a treat for my husbands work friends.

(from Pillsbury Best Desserts)


1 yellow cake mix (except 2/3 cup)

1 egg

1/2 cup softened butter
2/3 cup cake mix
3 eggs
1 1/2 cup karo syrup  ( I used 1/2 cup karo and 1 cup brown sugar)
1 tsp vanilla
1-2 cups almond slices (or honey roasted)
Beat Crust ingredients and press into a 12×12 or 13×9 pan lined with parchment paper.
Bake 15 minutes
Beat filling ingredients, except almonds.  Stir in almonds and reserve a few to place on top.
Pour over hot crust.  Sprinkle with remaining almonds
Bake 30-45 minutes until filling sets.  Allow to cool at least 45 minutes before cutting into bars.
almond suprise

Becky’s Banana Bars

Becky’s Banana Bars 
by: Becky Todd
1 1/2 c. sugar
1/2 c. Butter flavored Crisco
1 c. sour cream (8oz.)
2 eggs
1 1/2 c. mashed bananas (3)
1\2 t. vanilla
2 c. flour
1/2 t. salt (optional)
1 t. baking soda
1/2 c. walnuts (optional)
Heat oven to 350 degrees. Grease and flour jelly roll pan.(cookie sheet with sides) Mix sugar, sour cream, Crisco, eggs in large mixing bowl. Beat in vanilla and bananas on low speed. Beat in flour and soda on med. speed. Stir in nuts. Batter will be thick. Spread in pan. Bake about 20-25 minutes until light brown. Butter Frosting Heat 1/4 c. margarine until delicate brown. Remove from heat. Mix in 2c. powdered sugar. Beat in 1 t. vanilla and 3T. milk until smooth. DELICIOUS!!!

Cream Puff Cake

Cream Puff Cake 
1 cup boiling water — * see note
1/2 cup crisco
1 cup flour
4 eggs
4 cups milk — **see note
3 packages instant pudding mix
8 ounces cream cheese
1 cup whipped topping
Make crust, mix water and crisco in a pan, add 1 cup flour. Mix until it pulls away from pan and take off heat. Add eggs one at a time spread in a 9 inch round cake pan (spring form is best, at least 2 1/2 inch deep) Bake for 30 to 40 minutes. at 400. (heat oven at highest for at least 15 minutes before lowering and putting crust in) Cool in oven. Filling: beat cream cheese until soft, add milk and mix. Last add pudding and mix until thick. Spread on crust and top with shipped topping. Drizzle a milted chocolate bar on top of cake.
NOTES : First four are for crust, ** Last 4 are filling

Cookie Recipes from old site

Fudge Puddles 

1/2  cup crisco		1/4  cup  Margarine
1/2  cup  sugar		1/2  cup  light brown sugar -- packed
1  egg			1/2  tsp vanilla
1/2  tsp salt		1 1/4  cups flour
3/4  tsp baking soda
      --  FILLING  --
1 cup milk chocolate chips 	1 cup   semisweet chocolate
14 ounces  sweetened condensed milk
1 teaspoon vanilla		 chopped nuts

In a mixing bowl, cream butter, shortening, and sugars. Add egg and vanilla. Stir together four, baking soda, and salt. Add to creamed mixture. Mix well, chill for 1 hour. Shape into 48 balls 1 inch each. Place in lightly greased mini muffins. Bake at 325 for 14 to 16 minutes or until lightly browned. Remove from oven and immediately make wells in the center of each by lightly pressing with a melon baller. Cool in pans for 5 minutes. Tehn carefully remove to wire racks. (first 9 ingredients) For filling, melt chips. Stir in milk and vanilla. Mix well. Using a small pitcher fill each shell with filling. Sprinkle with nuts.


 2 tsp cream of tarter
 1 tsp baking soda
 2 eggs
 1/2 cup margarine
 1/2 cup shortening
1 1/2 cups sugar
2 1/4 cups flour

Heat oven to 400. mix 1 1/2 cups sugar, margarine, shortening and eggs. STIR in the flour, cream of tartar, baking soda and a touch of salt. Shape into balls and roll in cinnamon and sugar. baked on ungreased sheet for 8-10 minutes – they should get nice and puffy and look done (not wet or shinny). Remove from Oven and Remove to a rack – if they flatten and shows signs of being shinny they are not done.

Molasses Crinkles 

 1 cup brown sugar
 1/4 cup shortening
 1/2 cup ( 1 stick) Margarine
 1/4 cup molasses
 1 tsp ginger
 1 tsp cinnamon
 2 tsp Baking Soda
 2  cup flour
 1 egg

Heat oven to 375. Beat sugar, molasses, margarine, shortening and egg. STIR in remaining ingredients. Cover and refrigerate for 1 hour or more. (important). Shape into balls and roll in sugar. Bake on ungreased sheet for 10 11 minutes. Cool slightly before removing from pan – or they will squish.

Spicy Nuts 

   1    tablespoon    egg white -- slightly beaten
   2    cups          almonds or other nut
   1/4  cup           sugar
   2    teaspoons     cinnamon
   1/4  teaspoon      nutmeg
   1/4  teaspoon      cloves -- ground

heat oven to 300. Mix egg white and nuts until nuts are coated and sticky. Mix remaining ingredients, sprinkle over nuts, stirring until nuts are completely coated. spread in single layer in ungreased jelly roll pan. 15 x 10 x 1. Bake 30 min. Cool completely

Carrot Cake

   1      pound   	carrots, peeled and shredded 
   1 1/2  cups		flour        
   2      teaspoon      baking powder
   1/2    teaspoon      baking soda
   2	  teaspoon	cinnamon
   4      		eggs	
   2	  teaspoon	vanilla
   1      cup		brown sugar
   1/2    cup		white sugar
   1 	  cup		vegetable oil
   1	  cup		chopped walnuts

Sift the flour, baking powder, baking soda, and cinnamon into a bowl – set aside. With an electric mixer, beat the eggs. Add vanilla, sugar, oil. Beat well. stir in the dry ingredients in 3 batches. Add the carrots and walnuts. Pour batter into a 13×9 pan that has been lined with wax paper. Bake at 350 for 40-45 minutes. Let it cool for a few minutes before flipping out of the pan. Cake will be moist and soft. ICING – what ever you like. We like 8 oz of cream cheese beaten very smooth with about 2 cups of powdered sugar and 1 Tsp vanilla.
Lemon Cookies

These are REALLY Yummy.

   1 1/2   cup          butter
   2      teaspoons     grated lemon rind
   1      cup           sugar
   1 1/2  cups          cornstarch
   1                    egg
   1      cup           flour
   2                    egg yolk
   1      teaspoon      baking powder
   1      teaspoon      vanilla

Cream butter, sugar together. Add eggs and beat until light and fluffy. Add vanilla and lemon. sift the cornstarch, flour, baking powder. Add to batter. knead until smooth. Set aside for 10 minutes. preheat oven to 325. place on greased sheet. Bake 325 for 20 minutes. * too soft for cut outs unless you add 2-3 cups flour, would be good for cookie press.
Cookie Torte

3/4 cup margarine, softened
3/4 tsp vanilla
1 1/2 cups sugar
2 eggs
3 cups flour
1 1/2 tsp baking powder

6 oz vanilla or chocolate chips
1/4 cup half and half or creamer (french vanilla)
1 cup whipping cream.. whipped
1 tsp. Vanilla

4 cups powdered sugar
1/2 cup butter, softened
1/2 cup shorting
1 tsp vanilla

In a mixing bowl, cream butter and vanilla. Gradually beat in sugar until smooth. Beat in eggs. Combine flour and baking powder. Add to creamed mixture.

Form 10 balls or scoops of dough. Place on was paper and freeze for at least 30 minutes. Between two sheets of wax paper, roll each ball to the shape you intend to use ( 9 inch round for pumpkin, 6 x 9 for bag…). You may need to refreeze it after you roll it to size so you can clean up the edges.

Place wax paper and cookie on an ungreased sheet ( you can also use a silpat instead of wax paper or lightly grease the sheet). Prick with fork and bake at 350 for 10 minutes until slightly brown.


Filling: After all cookies are made. Melt chocolate Chips and mix with half and half or liquid creamer. set aside. Combine whipped cream and vanilla. Fold in chocolate. Spread about 1/2 cup between each layer of cookie.

Icing: Combine sugar, butter and shortening in a mixing bowl. Beat until fluffy. add vanilla. Color to you needs and spread on torte.

Note: it is best to let this sit for at least 4 hours so the icing and filling can soften the cookies and make it easy to cut.

Ribbon Jewel Cookies

   1 1/2  cups          Crisco
   1 1/2  cups          sugar
   6                    eggs, separated
   3      cups          sifted flour
     1/2  pint          sour cream
   1      cup           ground nuts
                        apricot Preserves
                        Raspberry preserves

Cream sugar, crisco, and egg yolks. Add sifted flour. Fold in Beaten egg whites. Divide into 3 parts. Pat one part of dough into 12×18 cookie sheet (use wax paper to line). bake 350 for 10 minutes. Repeat with all three. Let cool.

Combine sour cream and nuts. Place one layer of cookie top side up on clean cookie sheet. (again use wax paper to line). Spread with apricot preserves then half of the nut mix. Place second cookie on top and do the same only with the raspberry preserves. Top with third. Refrigerate wrapped in wax paper(place a heavy dish on top to weigh down.) Let set overnight. Ice it. Cut into squares.

icing: 6 T. Crisco. 2 tsp vanilla.
Beat well and add 1 1/2 cups powdered sugar.

Almond Cups

Cookie base:
2 2/3 cups flour	1 1/3 cup sugar
1 cup Shortening	1/3 cup butter
1 egg
1 cup sugar		2 cups sliced/chopped almonds
2 eggs			1/2 tsp cinnamon

Mix Shortening/butter and sugar well. add egg. add flour slowly. May need to hand mix a little at the end. Place small scoop(PC) of dough in mini muffin pans. Press down in cup.

Mix egg with sugar and cinnamon. Add almonds to coat. Fill with nut mixture, making sure to get some of the egg mixture.

Bake 350 for 25 minutes.

Very good almost snickerdoodle flavor. Can be spread in a pan as bar cookie. Leave as is or add fruit.


3 egg yolks	3 cups flour
1 tsp vanilla	1 1/2 tsp Baking Powder
1 pgk yeast - melted in 1/4 cup warm water
1/2 can evaporated milk
1 cup crisco

1 1/2 cup sugar		1 lb chopped walnuts or pecans (4 cups)
3 egg whites		1 1/2 cups milk
1 tsp vanilla		1 tsp black walnut flavoring

Mix Shortening and flour well (mix flour with baking powder. add egg yolks,milk, yeast. add vanilla.

In pan over low heat. Mix all filling ingredients. Mix often. Allow to boil and thicken. Take off heat. Add flavor.

Heat oven to 375.
Separate dough into 3 parts. Roll out each piece on silpat using sugar as flour. Use was paper on top. Roll out thin, about 12×13. Spread with 1/3 nut mixture. Lay in 13×11 pan. Repeat. All three can go in the same pan.

Bake at 375 for 2-30 minutes. Lower to 350 and bake 25 minutes, until brown.


1 package JELLO brand Jello, any flavor
2 envelopes KNOX unflavored Gelatin (each box has 4)
1/3 cup water
Chocolate or candy molds of your choice

Pour jello, gelatin and water into a pan and allow to sit 10 minutes.

Heat on low about 2 minutes, mixing constantly just until melted. Pour into glass measuring cup.

Pour into candy molds (do not oil or dust molds). Place in Freezer for 5 minutes and peel out.
I like to brush the backs with a little cornstarch at the end. Keep in fridge. Usually makes to tray’s of molds.
If you want to use the same mold twice just re-warm the jello a little in the microwave if needed.

August 2020