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nutter butter ghosts

by @according2kelly on October 12, 2009

nutter butter ghosts
ready to “BOO” your neighbors, or perhaps you’ve already been “BOO’ed” & it’s your turn to deliver some tasty treats. why not whip up a batch of THESE ghouls? they are super easy (30 minutes tops) & you can never go wrong with nutter butters. for instruction & the how-to go HERE.

image via


go ahead, pour yourself a tall glass of milk.

by @according2kelly on September 9, 2008

tonight we celebrated… we celebrated that gavin was starting pre-school. we celebrated fall, my favorite season. we celebrated a new & yummy dessert, thanks to kara jayne.

5 minutes in heaven cake, aka chocolate chip bundt cake

1 yellow cake mix with pudding
1 sm. pkg chocolate instant pudding (or use 3/4 of a large box like i did)
1/2 C. sugar
3/4 C. vegetable oil
3/4 C. water
4 large eggs
1 C. sour cream
1 C. semi-sweet chocolate chips

combine the first 3 ingredients. stir w/ fork or wire whip to remove large lumps. add remaining ingredients except chocolate chips. stir until smooth (i like to use a hand beater). stir in chocolate chips. pour into greased/floured bundt pan. bake @ 350 for approximately 1 hr. cool for 10 minutes on a wire rack in the pan. remove from pan and cool completely. sprinkle with powdered sugar and serve! (just make sure you don’t accidentally sprinkle it with baking soda on it, as i almost did! luckily, the crisis was adverted.)

prepare yourself… for something so moist & delicious, you’ll have a hard time eating just one slice. trust me, i’m telling you based on experience. oh! &, make sure you have some milk in the fridge, because you definitely will be wanting a glass.


it’s like eating sunshine.

by @according2kelly on July 28, 2008

lemonade cake
1 lemon cake mix
1 small pkg. instant lemon pudding
4 eggs
1/2 cup oil
1/2 cup water
2 cup powdered sugar
1 (6 oz) can frozen lemonade, thawed

heat oven to 350 degrees. combine the cake mix, pudding, eggs oil & water. beat with a mixer until the mixture is smooth. pour cake into a greased bundt cake (or a 9×13 glass pan works well too). Bake for approximately 35 minutes, or until an inserted toothpick comes out clean.

while the cake is cooking combine the powdered sugar and thawed frozen lemonade. beat with a mixer until smooth. once the cake is done, pierce the bottom of the cake (if using a bundt pan), or the top of the cake (if using a glass pan), with a fork, wooden skewer or dried spaghetti noodle (which is my preferred method). slowly spread half (if using a bundt pan, if your are using a pyrex pan spread the entire mixture) of the lemonade mixture over the cake, allowing it to soak in, & return the cake to the oven for an additional 5 minutes.

when the cake is finished baking, if using a bundt pan, allow it to cool for about 5 minutes before flipping it out. once you flip it, poke additional holes in the top of the cake & slowly pour the additional lemonade mixture on top of the cake, creating a glaze.

allow cake to cool & serve with whipping cream or cool whip. (if using a pyrex pan i like to let the cake cool, & then i add a layer of cool whip. yum!)

a perfect summertime treat!

image via flickr.


pucker up… a little sweet, a little sour.

by @according2kelly on April 15, 2008

lemon freeze with raspberry sauce

*this recipe needs to be made at least 24 hours in advance
preheat oven to 350 degrees
for the crust mix together:
1 1/4 c. graham cracker crumbs
1/3 c. sugar
6 T. butter, melted
put into the bottom of a 10-inch springform pan. (you can also use a 9″ x ” square or glass pan, just be sure to spray the bottom with pam.) bake for 10 minutes. cool completely.
for the lemon cream filling mix:
3 c. heavy whipping cream
all the lemon zest you can get from 2 large lemons, very finely grated (no white part)
lemon juice from 2 large lemons
1 1/2 c. sugar
first grate the zest off the lemons, before you cut & juice them. take out the seeds & pulp from the lemon juice. using an electric mixer, beat the above ingredients until blended & slightly thickened. (you do not want to make whipped cream.) pour into springform (or pyrex) pan over cooled graham cracker crust. cover with foil & freeze overnight, or up to a month.
do not thaw before serving (unless using the pyrex pan… then you want to let it thaw just a touch, so that the graham cracker crust doesn’t stick). when ready to serve, make raspberry sauce. remove sides of springform pan & cut into pie slices & drizzle raspberry sauce over individual servings. serves 10-12.
raspberry sauce:
(best if made immediately prior to serving)
1 (12 oz.) bag of frozen raspberries
3/4 c. water
3/4 c. sugar
put all of the above ingredients in a blender & puree.
yum! yum! yum!


why i ran this morning.

by @according2kelly on April 1, 2008

so i could eat last night’s dessert for breakfast. (i’m hoping there’s enough left over for lunch & dinner too.) one night, while we were staying on the north shore, we had bread pudding for dessert. it was so good, we went back the next night for more & then, i even sweet talked my way into a plate for breakfast the following day. ever since then, it’s been on mind, so i figured i better make some.

old fashioned bread pudding & vanilla-caramel sauce

pudding ingredients:
4 cups (8 slices) cubed white bread (although i used french bread)
1/2 cup raisins (i don’t like raisins, so i always omit them.)
2 cups milk
1/4 cup butter
1/2 cup sugar
2 eggs, slightly beaten
1 tablespoon vanilla
1/2 teaspoon ground nutmeg

sauce ingredients:
1/2 cup butter
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup heavy whipping cream
1 tablespoon vanilla

heat oven to 350°F. combine bread & raisins in large bowl. combine milk and 1/4 cup butter in 1-quart saucepan. cook over medium heat until butter is melted (4 to 7 minutes). pour milk mixture over bread; let stand 10 minutes.

stir in all remaining pudding ingredients. pour into greased 1 1/2-quart casserole. bake for 40 to 50 minutes or until set in center.

combine all sauce ingredients except vanilla in 1-quart saucepan. cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (5 to 8 minutes). stir in vanilla.

to serve, spoon warm pudding into individual dessert dishes; serve with sauce. store refrigerated.


it’s all about the element of surprise.

by @according2kelly on December 31, 2007

these may look like ordinary cookies (although, i think they look pretty fancy with all that chocolate icing going on).but, other than that, they really do look like plain-jane, “normal” cookies. wouldn’t you agree? that is, until you take a bite & then “surprise”, there’s a snickers inside! and let me tell you what a delightful surprise this is. someone baked us up a batch this holiday season & i couldn’t stop eating them. i’m thinking i might have to bake me up a batch tomorrow… it’s still the “holiday season”, i can continue filling my belly to my little heart’s content! i can work eating more healthy next week.

peanut butter surprise
2 sticks butter (softened)
1 cup light brown sugar
1 cup sugar
3 1/2 cups all purpose flour (sifted)
2 eggs
1 cup creamy peanut butter
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon salt
1 bag snickers miniatures
1 bag dove brand milk or dark chocolate (or any other melting chocolate will do)

1. combine the butter, peanut butter & sugars using a mixer on a medium to low speed until light and fluffy.
2. slowly add the eggs and vanilla until thoroughly combined. then mix in the flour, salt & baking soda.
3. cover and chill dough for 2-3 hours.
3. unwrap all of the snickers miniatures (make sure to eat one or two, that’s my favorite paft of baking… taste testing)
4. remove dough from refrigerator. divide into 1-tablespoon pieces & flatten.
place a snickers miniature piece in the center of each piece of dough.
5. form each piece of dough into a ball around the snickers miniatures piece.
6. place on a greased cookie sheet & bake at 325 degrees for 10-12 minutes. (baking time and temperature may need to be adjusted if using more than 1 tablespoon of dough per cookie.)
7. let cookies cool on baking rack or wax paper.
8. “spruce up” your cookies by drizzling melted dove brand promises milk or dark chocolate over the top of each cookie!


today i’m craving…

by @according2kelly on August 22, 2007

chocolate brownie trifle
1 big pkg. fudge brownie mix
2 big pkg. instant chocolate pudding mix
8 heath bars, crushed or 2 bags of skor chips
1+ container whipped topping (i love cool whip, so i tend to go heavy)
chocolate curls (optional)

prepare brownie mix, bake per directions in 9×13 inch pan. Let cool and then crumble. prepare pudding per the package directions, chilling for 5-10 minutes. place a layer of crumbled brownies in bottom of 3-quart trifle dish (or any bowl), top with a layer of the pudding, crushed candy bars and whipped topping. repeat layers, ending with the whipped topping. garnish with chocolate curls. chill 8 hours (or as long as you have… it gets better the longer you chill, but i’ve eaten it right away too.)

this always gets rave reviews & it is so simple to make. plus, you can keep on the ingredients on hand (in the cupboard or freezer) so it’s great at the last minute. short on time? need to make it even faster? instead of actually baking brownies, just buy the pre-made brownie bites in your grocers bakery!


dessert, midnight snack & breakfast…

by @according2kelly on June 13, 2007

I made this last night, and haven’t been able to stop eating it!

Chocolate Whipped Cream Cake
1 pint whipping cream
1/2 cup sugar
1-2 tablespoons cocoa
1/2 tablespoon vanilla

whip it up & use to frost an angel food cake. then for the show stopper – top it all off with skor pieces.

or, do as i did… tear the angel food up into chunks. Then mix the whipping cream, cake chunks and skor pieces all together in a big bowl.

Refrigerate prior to serving.