Tag Archives: dessert

Old Fashioned Lazy Daisy Cake – Recipe of the Day

Old Fashioned Lazy Daisy Cake is a quick and easy recipe that has been handed down for generations. Many of you may remember it from your childhood. My mom made the topping with real cream, but I use half-and-half instead. Try it both ways to see which you prefer.

This is a wonderful after school snack, a nice cake to serve with coffee for your friends, or a delicious quick dessert that you can whip up to surprise your family some evening when they least expect it.



  • 2 large eggs
  • 1 cup flour, sifted
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup milk
  • 2 tablespoons butter (not margarine)


  • 5 tablespoons brown sugar, firmly packed
  • 2 tablespoons butter
  • 2 tablespoons half-and-half


Have all ingredients at room temperature.

Pre-heat oven to 350° F.

Butter an 8 X 8”inch or 9 X 9” glass baking dish.


Heat the milk and butter just until lukewarm and set aside for the butter to melt.

Place the eggs in a large mixing bowl and whisk until thick.

Add sugar, flour, baking powder, and salt and mix well.

Stir in the milk/butter mixture and beat just until smooth.

Pour into the prepared pan.

Bake for 35 to 45 minutes or until toothpick inserted in the center comes out clean.

Remove from oven, but do not turn off the oven.


(Prepare while cake is baking)

Place all three ingredients in a small sauce pan over medium heat.

Heat and stir until mixture thickens.

As soon as the cake is removed from the oven, pour mixture over the cake.

Return the cake to the oven and bake until topping bubbles.

Remove and let cool – it is also delicious served warm.

 Servings: 9

Recipe Tips

Frost with Quick Vanilla Butter Cream Frosting topped with crushed pecans.

This yummy cake is one of a collection in my book, “Cake Making Made Easy” available in digital or hardcopy on Amazon. [button link=”http://amzn.to/15wlWqS” bg_color=”#2730d1″ border=”#0c0c0f”]BUY NOW[/button]to enjoy all 60 recipes in the book.


Cream Sherry Cake – Recipe of the Week

Cream Sherry Cake is melt-in-your-mouth delicious. The first time I tasted this dessert was at a family dinner with my in-laws. I fell in love with this recipe and have used it for many years when I want to serve something memorable – yet incredibly easy to prepare. This is the only cake in the collection that uses pre-packaged mixes, but I decided to include it anyway because it is so wonderful.

If you prefer to make the cake from scratch, I am sure you could use the “Yellow Cake” recipe in the cookbook referenced below – a buy link is included.



  • 1 yellow cake mix (I prefer Duncan Hines™)
  • 1 small vanilla instant pudding
  • ¾ cup corn oil
  • ¾ cup cream sherry
  • 4 large eggs


  • 2 cups powdered sugar
  • 1/3 cup cream sherry (or substitute orange juice)


Have all ingredients at room temperature.

Preheat the oven to 350º F.

Have ready an ungreased 10” tube pan.

Beat eggs until fluffy – add other ingredients and beat for 10 minutes.

Pour into the ungreased pan.

Bake for approximately 50 minutes – until cake springs back when lightly touched.

Mix powdered sugar and sherry and pour over top of cake while it is hot.

Do not remove from pan until completely cool.

Serve with fresh lightly sweetened whipped cream.

This yummy cake is one of a collection in my book, “Cake Making Made Easy” available in digital or hardcopy on Amazon. [button link=”http://amzn.to/15wlWqS” bg_color=”#2730d1″ border=”#0c0c0f”]BUY NOW[/button]to enjoy all 60 recipes in the book.



Mississippi Mud Cake – Recipe of the Week

Mississippi Mud Cake  is a delightful easy version of the Texas Sheet Cake that is full of goodies. It can all be mixed by hand – then, baked, and served from the pan. The perfect recipe to let your children have a turn at baking.



  • 2 cups flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon (optional)
  • ½ cup butter (1 cube), softened
  • ½ cup vegetable oil (or use all butter – 2 cubes)
  • ½ cup unsweetened cocoa
  • 1 cup water
  • 2 large eggs, lightly beaten
  • ½ cup buttermilk
  • 1 teaspoon vanilla extract

Additional Ingredients for Mississippi Mud Cake

  • 3½ cups miniature marshmallows (be sure they are fresh)
  • 1 cup chopped pecans
  • 1 recipe Chocolate Satin Frosting (recipe below)


Have all ingredients at room temperature.

Grease an 11″ X 17″ pan with high sides. (Or, use a 9” X 13” pan for thicker pieces).

Pre-heat the oven to 400º F. (or 350º F. for 9” X 13” pan).


Sift together in a large mixing bowl: flour, sugar, cinnamon and set aside.

Bring to a boil in a medium sauce pan: butter, shortening, cocoa, water.

Pour hot mixture over flour and mix well.

Add: 2 slightly beaten eggs, buttermilk, baking soda and vanilla.

Pour into prepared pan.

Bake at 400º F. for 10 minutes with 11” X 17” pan (Bake at 350º F. for 20 to 25 minutes with 9” X 13” pan) or until toothpick inserted in the center of the cake comes out clean.

While the cake is baking, prepare the Chocolate Satin Frosting.

As soon as the cake comes out of the oven, cover the top evenly with the marshmallows.

Then – sprinkle the top with the chopped pecans.

Return the cake to the oven until the marshmallows soften and puff – 2 to 3 minutes.

Remove from the oven and immediately spread the prepared frosting over the top – this will have to done very carefully so you do not dislodge the marshmallows and nuts.

Cool the cake on a rack until the topping is set.

NOTE:  For this cake, I prefer the 11″ X 16″ pan with high sides. The result is a delicious dessert that is a cross between cake and rocky road candy.

Servings: 24




  • 6 ounces unsweetened chocolate, broken into pieces  (OR – 6 packets Nestle® Choco Bake®)
  • 1 cup evaporated milk or heavy cream
  • 1½ cups granulated sugar
  • 6 tablespoons unsalted butter (¾ cube), cut into small pieces
  • 1 teaspoon vanilla extract


Place the evaporated milk (or heavy cream) in a sauce pan and bring to a boil.

Immediately remove from heat and add the chocolate, cover and let stand for exactly 10 minutes (time is shorten when Choco-Bake is used)

Pour and scrape the milk/chocolate mixture into a large bowl (or place in a food processor).

Add the sugar, butter, and vanilla – beat with an electric mixer until mixture is completely smooth. (In a food processor should take only a minute or two. It may take a little longer with a mixer.)

If you use cream, you may need to let it stand for a few minutes to thicken to the desired spreading consistency.

Recipe Tip

This frosting keeps in the refrigerator for up to one week if made with cream and up to three weeks is made with evaporated milk. 

You will want to keep extra in your refrigerator and melt it for a quick, yummy ice cream sauce. It also comes in handy when you need a tasty treat for your children and their friends – it is perfect for spreading on cookies or graham crackers (one of my favorite treats as a child).

This yummy cake is one of a collection in my book, “Cake Making Made Easy” available in digital or hardcopy on Amazon. [button link=”http://amzn.to/15wlWqS” bg_color=”#2730d1″ border=”#0c0c0f”]BUY NOW[/button]to enjoy all 60 recipes in the book.


Pumpkin Chocolate Chip Cookies – Pumpkin Harvest Series #10

[typography font=”Myriad Pro” size=”22″ size_format=”px” color=”#d67d1e”]Pumpkin Chocolate Chip Cookies[/typography]

Pumpkin Chocolate Chip Cookies are heavenly, but frosted or filled with sweetened cream cheese makes them divine. This is a recipe that you will want to make soon and repeat often.



  • 2½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • 4 tablespoons butter, softened (do not use margarine)
  • ½ cup light brown sugar, packed
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup whole milk
  • ¾ cup pumpkin puree (canned or fresh)
  • 1½ cups chocolate chips

Cream Cheese Filling


  • 6 tablespoons butter, softened
  • ½ 8 oz. package cream cheese
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar


  1. Pre-heat the oven to 350° F.
  2. Grease a large cookie sheet, or line with parchment paper.

Make the Cookies

  1. Place flour, baking powder, baking soda, salt and cinnamon in a medium-sized bowl and whisk together until blended.
  2. With a hand-held electric mixer, beat the butter, brown sugar, and sugar until light and fluffy.
  3. Add the eggs and vanilla and beat until well-mixed.
  4. Slowly stir-in the milk and pumpkin.
  5. Add the dry ingredients and mix until blended.
  6. Stir in the chocolate chips.
  7. Drop dough onto the prepared baking sheet. (Don’t make the cookies too large or the filled cookies will be gigantic.)
  8. Bake for 12-14 minutes. (Remember, these are soft cookies, so don’t overcook.)
  9. Remove from oven, let sit for a minute before placing on a wire rack to cool.

Make the Filling                                                                      

  1. Mix the butter, cream cheese, and vanilla together until well blended.
  2. Add the powdered sugar and beat until creamy and smooth.
  3. Cover the flat side of one cookie with the filling and top with a second cookie. Press together like a sandwich. EASY PEASY!

NOTE:  Cookies can be eaten plain, simply frosted, or filled as directed in the recipe.

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Mini Caramel Pumpkin Pies – Pumpkin Harvest Series #9

[typography font=”Myriad Pro” size=”24″ size_format=”px” color=”#e69303″]Mini Caramel Pumpkin Pies[/typography]

Mini Caramel Pumpkin Pies will move up your favorites list quickly if you are a fan of traditional pumpkin pie. This dessert is quick and easy and adds the yummy additional flavor of caramel to the pumpkin. If you find yourself in a pinch for a nice holiday dessert, give this one a try.


  • 6 mini graham cracker crusts (1 package)
  • 2 small boxes instant vanilla pudding mix
  • 1 cup whole milk
  • 1 cup Libby’s ™ canned pumpkin puree (not pumpkin pie mix)
  • (NOTE: Homemade pumpkin puree also works well if you are inclined to make it.)
  • 1 teaspoon ground cinnamon
  • Sprinkling of ground ginger and ground pumpkin pie spice
  • 1 small jar Smuckers™ Caramel Topping
  • 1 pint whipping cream (Cool Whip can be substituted, but I’m not a big fan)
  • 1-2 tablespoons sugar
  • ¼ teaspoon vanilla


  1. Preheat the oven to 400° F,
  2. Place the pie crusts on a cookie sheet and bake for 5-7 minutes.
  3. Remove from oven and let cool.
  4. Put 1 tablespoon caramel topping on the bottom of each crust – set aside.
  5. Place the whipping cream, sugar and vanilla in a chilled bowl and whip with an electric hand-held mixer until stiff peaks form – add additional sugar to taste, but keep it light – place in the refrigerator.
  6. Place the pudding mix, milk, pumpkin, and spices in a large bowl and whisk together until well-blended and thick.
  7. Using a rubber spatula gently fold in 1½ cups of the whipped cream (Refrigerate the remaining to be used for topping when you are ready to serve.)
  8. Spoon the filling into each pie crust and place in the refrigerator for 1 hour. (This allows the filling to set.)
  9. To serve – top with a large dollop of whipped cream and a drizzle of caramel. ENJOY!

NOTE: There will probably be extra filling, which makes it easy to double this recipe if you need more servings.

[typography font=”Myriad Pro” size=”18″ size_format=”px”][print_link][/typography]