NEVER Bring These Cookies To A Potluck – There Will Be A Fight Over The Last One!

Isn’t it funny how some scents, flavors or dishes suddenly bring back vivid memories from years ago? There’s a perfume that always takes me back to a hotel in San Francisco, a drink that instantly reminds me of Hawaii, and a lamb dish that tastes like I’m having it in that small, Cretan restaurant.

But these cookies don’t take me out of the country or even the state – they just take me back in time to when I was about nine years old. We had just moved and I didn’t know the new neighborhood very well. It was a hard thing for a little girl, to leave your friends behind and go to a new school.

But there was another little girl just a couple of houses down the block, and she invited me to her tree house in the backyard. Her mother brought us some milk and cookies and we had so much fun! That little girl grew up to be my best friend and today, she’s like my sister.

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Quick Tip: This recipe makes about 24 cookies.

People are going to line up and beg for this recipe!

When I was little, my mother would often make us meringue treats. It was usually when she had baked something that called for egg yolks, so she had some extra egg whites on hand. You know, back then it was a big deal not to let any ingredients go to waste, and I think it still should be! Sometimes I’m amazed by people who seem to throw away food, simply because they don’t need it anymore – or because they didn’t know what to do with the leftovers.

But that’s a conversation for another time. My point is, I really learned to love meringue at a very young age, but I was always wondering if I could combine it with other favorites of mine.

For example dessert bars… Yum! I love any and all kinds of dessert bars. Lately I’ve tried different recipes for bars with berries and pie fillings. They are so delicious! I think I got an overload of chocolate at some point and I needed something different after all those brownies!

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Quick Tip: Use any pie filling for these bars!

I Can’t Get Enough Of This Traditional Dessert!

Every year I look forward to our trip to a nearby apple orchard. I do love the apples, too, but what I’m most excited about are the peaches. I swear you’ll never see peaches this big and juicy anywhere else in the world!

For starters, I eat about a dozen of them before I even start thinking about what to make. I love homemade, canned peaches (with a secret recipe for a special spice mixture I got from my mother), but nothing beats a good, old-fashioned, double crust peach pie. My mouth is watering just thinking about it!

I always make half a dozen pies to begin with, and bring them to my friends and neighbors. One of my favorite neighbor’s kids call me The Pie Lady – and I’m quite proud of that nickname! A slice of this pie is pure heaven on Earth, and if you add a scoop of vanilla ice cream on the side, I really can’t imagine anything better than that.

Don’t worry if you don’t have the time to make your own pie crust. You’ll do just fine with store-bought pastry!

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Quick Tip: Instead of one big pie, you could use ramekins to make several smaller pies.

There’s nothing worse that frosting from a tub at the grocery store.  I’m fairly certain you can TASTE the processing when you use a typical brand you find in the baking aisle.  Many grocery stores have “eh” frosting in their bakery, which isn’t really the reaction you’re going for when you fork over that kind of cash to a bakery.

I try my best to make homemade cakes.  But after years of trying average and sub par recipes for cream cheese frosting, I’m here to share my perfected recipe with you.  It’s got a simple, secret ingredient.

Recipe and photo courtesy of Heidi Washington.

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Quick Tip – This frosting, though it has dairy, will sit just fine at room temperature for up to 8 hours.

Here Is A Simple Ingredient That’s Bringing Cakes To A Whole New Level Of YUM

Nothing beats a beautiful cake that you’ve made yourself, in your own kitchen, with your own two hands. Technically, this recipe is considered to be a cake for a wedding. However, I still made it for dessert one evening. I just skipped all of the fancy frosting techniques and piled the stuff on there with a butter knife. What makes this white almond cake so good is the addition of one ingredient: sour cream. I know some of you might think that is a crazy idea, but let me tell you, it is great.

The sour cream gives this decadent cake such a moist texture; it’s unbelievable! You definitely have got to try this recipe for yourself. You’ll be glad that you did! When a friend of mine told me about this idea, I thought she had lost her mind.

But having tasted one of her cakes I knew there was something special about the way she was making them!

Recipe courtesy of All Recipes.

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Quick Tip: If you want to get fancy, using a frosting pipe to create designs on your cake.

There’s no question about it. This is the best Bundt to ever grace my plate.

So, Better Homes and Gardens had a baking contest, right? Well, this shiny little penny of a Bundt cake won! I can see why it took home the gold. It’s moist, flavorful, and a sight for sore eyes. Most importantly, it’s super easy to whip up on a rainy day.

I decided to dust off my trusty Bundt pan and give this recipe a go. Man, am I glad that I did! I fell in love with the orange cranberry goodness in just one bite. I offered a piece to my elderly neighbor lady, and she said that it reminded her of the Bundt cake her mom used to make. Isn’t that sweet?

Recipe courtesy of Better Homes and Gardens.

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Quick Tip: For a pretty presentation, fill the center of this Bundt cake with sugared cranberries. This works well during the holidays and can serve as an edible centerpiece!

The first time I heard of this I just couldn’t believe it. I had to try – and it really works!

There are so many recipes that I use that call for marshmallow cream. Seriously, I’ve considered taking out a loan to buy stock in the white, fluffy goodness. Okay, maybe I’m not that far off the deep end, but I do use marshmallow fluff in a lot of desserts.

I’ve found that making my own fluff is much easier and less expensive than purchasing it every week. Do you want to know something else? It only takes TWO ingredients to whip up a batch of ooey, gooey marshmallow madness. I am not kidding! Just two ingredients! You are going to be so super surprised at what they are your head just might spin.

The best part is – this recipe really makes the most perfect, fluffy marshmallow cream you could think of. I guarantee, if you give this one a try you will never go back to your old ways again!

Recipe courtesy of Chocolate Covered Katie.

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Quick Tip: Add some vanilla for flavor!