cocoa cookies

Cocoa Cookies

1 cup butter, room temperature

1 cup light brown sugar

1/2 cup granulated sugar

2 eggs

1 teaspoon vanilla extract

1/2 teaspoon almond extract

2 cups all purpose flour

1/2 cup cocoa powder

1 teaspoon baking soda

1/4 teaspoon salt

Line two baking sheets with parchment paper.

Cream butter in mixing bowl until light.  Add both sugars, continuing to beat until fluffy.  Add eggs and extract, while still beating.

Measure flour, cocoa powder and baking soda into bowl.  Add flour mixture to butter/sugar mixture in mixing bowl and mix until combined, scraping down side of bowl as necessary.  Do not over beat.

Place even sized spoonfuls of dough mixture on parchment spacing evenly apart.

Bake at 350 degrees for 9 minutes.  Slide parchment off of pan and onto counter to allow cookies too cool.  Nope, you can not eat just one.

enjoy xo


sour cream pound cake with almond buttercream frosting

Sour Cream Pound Cake with Almond Buttercream Frosting

1 cup, 2 sticks butter, room temperature

3 cups granulated sugar

1 cup sour cream

3 cups flour

1/2 teaspoon baking soda

6 eggs, room temperature

1 teaspoon vanilla

Spray 2 loaf pans or one bundt pan with pan release.

Cream butter and sugar until light and fluffy.  Continue beating and add sour cream.

Measure flour and soda in bowl.  Crack eggs into separate bowl.

Scrape down sides of mixing bowl.  Add flour and eggs to butter/sugar mixture, alternating, while continuing to beat.  Add vanilla and beat for an additional 30 seconds.

Pour batter into pan(s).  Bake in 325 degree oven for 1 hour and 10-15 minutes or until inserted toothpick comes out clean.

Allow to cool before removing from pan(s).  Cool completely before frosting with Almond Buttercream Frosting.

Almond Buttercream Frosting

1/2 cup, 1 stick butter, room temperature

8 ounces, 1 brick, cream cheese, room temperature

1 box powdered sugar

1/2 teaspoon almond extract

1/2 teaspoon vanilla extract

Cream butter.  Continue beating and add sugar and extracts.  Beat until fluffy.

Frost top of pound cake(s) in wonderfully thick layer.

enjoy xo


glazed lemon poppyseed cake

Glazed Lemon Poppyseed Cake

(Admittedly, this is a ‘cheater’ cake.  But so easy, light and simple when you would like a quick lemony bite of sweet.)Lemon Poppyseed

4 eggs

1 moist yellow cake mix

1 small box instant lemon pudding

3/4 cup vegetable oil

3/4 cup water

2 tablespoons poppyseeds


1 cup powdered sugar, without lumps

1 teaspoon lemon juice, give or take depending on how thick you would like your glaze

grated zest from one lemon

Spray large loaf pan or bundt pan with pan release.

Beat eggs in mixer bowl.  Add oil, water and poppyseeds and continue to beat.

Add pudding mix and then cake mix.

Beat at medium speed for one minute.  Pour cake batter into chosen baking pan.

Bake at 350 degrees 48 minutes or until cake springs back when touched.

Mix glaze ingredients until smooth.  Drizzle glaze in a back and forth pattern across top of cooled cake.

enjoy xo

chocolate turtle bundt cake

Turtle Chocolate BundtChocolate Turtle Bundt Cake

1 cup butter, 2 sticks, room temperature

1 cup granulated sugar

1 cup brown sugar

1 teaspoon vanilla extract

1/2 teaspoon almond extract

3 eggs, room temperature

2 cups flour

3/4 cup cocoa powder

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 1/2 cup buttermilk

Preheat oven to 350 degrees.  Spray bundt pan with pan release.

In mixing bowl, cream butter.  Add both sugars and continue creaming.  Add both extracts and continue beating.

Add eggs one at a time beating well after each addition.

Whisk together flour, cocoa, baking soda, baking powder and salt.  With mixer at low speed, add flour mixture alternating with buttermilk to creamed butter mixture starting and ending with flour mixture.  Scrape down sides and bottom of mixing bowl when all ingredients are added, then continue beating another 30 seconds.

Pour cake mixture into bundt pan and bake 40-45 minutes until set.  Allow bake to cool while preparing topping.


1 cup pecan pieces

Caramel Pecan Sauce

3/4 cup brown sugar

1/2 cup heavy cream

1/4 cup butter

2 tablespoons light corn syrup

1/4 teaspoon salt

1 teaspoon vanilla

Chocolate Ganache

1 1/2 cup milk chocolate chips

1/2 cup heavy cream

Spread pecans in a single layer on sheet pan.  Bake in 350 degree oven for 6-8 minutes until toasted and fragrant.  (Suggest you might bake these in oven as you prepare cake batter.)

Prepare caramel sauce- in heavy bottomed saucepan over medium heat, melt together brown sugar, heavy cream, butter, corn syrup and salt.  Bring to a boil and then lower heat to a simmer.  Cook for two minutes, stirring constantly.

Remove caramel sauce from heat and add vanilla and toasted pecans.  Stir until pecans are coated.  Set aside to cool slightly.

Prepare chocolate ganache- in microwave safe bowl, melt chocolate chips and heavy cream together in 20 second increments stopping to stir each time.  Repeat until completely smooth.

Place cake on cake platter.  Drizzle across top in zip zag pattern with 1/3 of the chocolate ganache mixture and then 1/2 of the caramel pecan sauce.  Repeat drizzling until both sauces are used.

Store cake chilled if you don’t devour it right away while it is still warm and gooey.

enjoy xo

the famous fudge brownies

The Famous Fudge Brownies

3 sticks butter

3 cups granulated sugar

7 eggs, room temperature

1 teaspoon almond extract

1 teaspoon vanilla extract

1 1/4 cup flour

1 1/4 cup cocoa (use the best cocoa you can find!)

dash of salt

Preheat oven to 350 degrees and spay 9 x 13 baking pan with pan release.

Melt butter in small pan on stovetop over low heat.  While butter is melting, break eggs into mixing bowl and begin beating.

Sift flour, cocoa and salt together.

When butter has finished melting, turn off burner but leaving pan on stove, stir in sugar until butter and sugar are combined.

Add butter, sugar mixture to eggs and continue beating.  Add extracts.

Turn mixer up to medium speed and continue to beat several minutes.

Turn mixer as low as possible and carefully add flour mixture.  Once ingredients are integrated, turn mixer up again and beat for several minutes.

Pour mixture into baking pan.  If you choose, add a sprinkle of toppings.  Chocolate Chips and/or toasted Almonds, Walnuts or Pecans are yummy.

Bake for 42 minutes.  Do not over bake.  You’ll like a fudgy inside.  Fudge and cold milk together are a winning combination no matter what time of day it is.

enjoy xo  Fudge Brownies



lovely lemon bars

Lovely Lemon Bars


1 cup butter, room temperature

2 cups all purpose flour

1/2 cup powdered sugar


4 eggs, room temperature

1/4 cups all purpose flour

2 cups granulated sugar

3/4 cup lemon juice (be bold, squeeze fresh)

Preheat oven to 350 degrees and spray 9 x 13 baking pan with pan release.

Mix crust ingredients in food processor until smooth and trying to ball.  Place crust mixture in pan and lightly smooth and pat to fill bottom.

Bake crust for 14 minutes.  Do not over bake.

In same food processor, mix topping ingredients until blended.  Pour topping mixture slowly and carefully over baked crust.

Bake an additional 24 minutes or until center is set.

Allow to cool completely before cutting.

Lemon Bar        enjoy xo

lemoncello sorbet



Ice Cream Maker

If you don’t have one of these, you need one of these.  This old gem has been used over and over making one favorite after another no matter the season.  Makes a fabulous wedding gift.

Lemoncello Sorbet

4 fresh lemons

1 cup sugar

2 tablespoons lemoncello (Use the real stuff.  You’ll drink the rest another day. Promise.)

1/4 cup light corn syrup

2 1/2 cups very cold water

Grate the zest from one lemon and set aside.

Juice the lemons, including the one you zested.  Save the pulp, discard the pits.

Stir the sugar, lemoncello and corn syrup into the cold water until the sugar dissolves. Stir in the lemon juice and zest.

Transfer mixture to ice cream maker and freeze.  Do not taste while freezing.  You won’t be able to stop once you start.

enjoy xo