Sweet Treats

Recipe—Banana Cream Pie Dip

Banana cream pie is one of my top 5 favorite desserts, maybe top 3. It was pretty much the only late night craving I had throughout my pregnancy with my son. Maybe it is because it reminds me of the banana shakes my dad used to make me as a kid. That was kind of our thing. Friday nights watching M*A*S*H and drinking banana shakes. That. Was. The. Life!

This dip has everything I love about banana cream pie but in one very addicting easy to make dip. It is perfect for parties or just a random dessert. If you have been following me for a while now you may know I have a thing for dessert dips. I’ve posted recipes for Cannoli Dip, Sweat Cream Dip with Strawberries, Sweet Cherry Chip Dip, Funfetti Cake Batter Cookie Dip, and Toffee Apple Dip

Dessert dips are so quick and easy to make. So many people are intimidated by overly complex desserts but when all you have to do is mix a bunch of ingredients in a bowl, these really are foolproof. 

INGREDIENTS

3.4 oz box instant banana cream pudding
2 c milk
8 oz cream cheese, softened
1/2 tsp vanilla extract
1 c powdered sugar
2 c Cool Whip, divided
Nilla wafers or graham crackers for serving

STEPS

  • In a medium bowl, beat together the pudding powder and milk until well combined and set aside. 
  • In a separate large bowl, use an electric mixer and beat together the cream cheese, powdered sugar, and vanilla until smooth. 
  • Fold the pudding mixture and 1 1/2 cups of the Cool Whip into the cream cheese mixture and stir until it is creamy.
  • Transfer the finished mixture to a serving dish and top with the remaining 1/2 cup of Cool Whip. 
  • Place in the refrigerator and allow to set for 30 minutes or more. 
  • Sprinkle with a few crushed wafers or graham cracker crumbs.
  • Serve with a side of Nilla Wafers or graham crackers.

If you like this recipe, then I highly recommend you check out these other awesome dessert dip recipes!

Cannoli Dip

Cannoli Dip

Cherry Chip Dip

Toffee Apple Dip

Sweet Treats

Recipe—Classic Whoopie Pies

There is something so fun about whoopie pies. That creamy marshmallow filling sandwiched between two fluffy chocolate cakes. Yes, please! 

The other day I saw an article about the history of whoopie pies and it is too cute not to share. According to legend, Amish wives would take leftover cake batter and make the tiny cakes. Husbands and kids would then find the little “pies” in their lunch boxes the next day and would exclaim “Whoopee!” Cute right? That would probably be my reaction if I found one of these in my lunch too.

They may seem complicated but actually are super easy to make. You basically make cookies out of cake batter and just bake them for a few minutes, let them cool, and then fill them with gooey goodness. Oh, and then add a glass of milk or a good stout. 

Notes: 

  • This recipe makes about 10–12 assembled pies. 
  • You can put the marshmallow filling between the cakes just by scooping it on, or I like to use a piping bag with a large tip to get really smooth edges. You can have fun using decorative piping tips too. 
  • Store uneaten whoopie pies in an airtight container in the fridge for best results. Then allow them to come to room temperature for about 10–15 minutes. This will allow the cake to soften back up. My husband and son actually like to keep them in the freezer and they eat them frozen so they are like a super indulgent ice cream sandwich. 

CAKE INGREDIENTS
1/2 c unsweetened cocoa
2 c flour
1 1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 c vegetable oil
1 c sugar
1 egg
1 c whole milk
2 tsp vanilla

MARSHMALLOW FILLING INGREDIENTS
1 c powdered sugar
1/2 c unsalted butter, softened 
1 tsp vanilla extract
1 1/2 c marshmallow creme/fluff

STEPS

  • Preheat the oven to 400º. 
  • Line a couple of baking sheets with parchment paper or a silicone mat.
  • Stir together the cocoa, flour, baking soda, baking powder, and salt in a medium bowl and set aside. 
  • In a separate mixing bowl, beat together the vegetable oil, sugar, egg, milk, and vanilla extract until well integrated.
  • Slowly add the dry ingredients to the mixing bowl and beat until just combined. 
  • Scoop large equal sized spoonfuls of batter onto the lined baking sheet keeping them a couple of inches apart.
  • Bake the “cakes” for about 6–7 minutes. Make sure they are puffed up and looked cook through but don’t overcook them.
  • Using a spatula, immediately transfer the cakes to a cooling rack and allow them to cool completely.
  • Prepare the marshmallow filling by beating together all the powdered sugar, butter, and vanilla until nice and smooth. Gradually add the marshmallow creme until it is mixed in. (If the frosting doesn’t seem thick enough, add in a bit more powdered sugar a little at a time. You want it to be about the consistency of frosting.)
  • Take one of the cakes, turn it upside down, and put a nice sized dollop of the marshmallow filling in the center of the underside of the cake. (If your filling is squishing out from the weight of the cake on top, you can place the filling in the fridge for about 30 minutes. The butter chilling will help to thicken it up.)
  • Place a matching cake flat side down on top of the filling and push it down to spread the filling evenly from edge to edge. I like my filling to be about 1/2” thick.
  • Repeat until all the pies are complete!

If you like this recipe, check out my recipe for Carrot Cake Whoopie Pies which are made with a cream cheese marshmallow filling. 

Sweet Treats

Recipe—Craisin White Chocolate Chip Oatmeal Cookies (AKA Santa’s Favorite)

Craisin White Chocolate Chip Oatmeal Cookies

One of my favorite things about Christmas is all the traditions that go along with it. Gingerbread house building, baking, listening to Christmas music, hanging the stockings, you catch my drift. There is just so much magic in the month leading up to Christmas. Well, ever since my son with 10 months old we have taken him for annual photos with Santa. They are all framed and sit in chronological order (have a mentioned I have OCD tendencies before? LOL) along the entertainment center leading up to Christmas.

Santa

This year he is 10 years old and he still wanted to go take a pick with Santa. With COVID I didn’t think we could make that happen but sure enough, we found a place that was doing physically distanced photos by appointment only. Yay! Anyways, ever since my son could talk he would make sure to ask Santa what kind of cookies he wanted us to leave out for Christmas, it never fails, he ALWAYS says oatmeal. Now one thing I will fess up to is that I despise raisins! I cannot eat them! Even as an adult I will pick them out of trail mix. I refuse to contaminate a good oatmeal cookie with raisins! However, I do love me some craisins. So, ever since that first time Santa said he wanted oatmeal cookies, this recipe made it into the baking rotation. These are delicious, buttery, and just the right amount of chewy and sweet. To me, these cookies are the cookie of Christmas and I guarantee you they are Santa approved!

INGREDIENTS
1 1/2 c flour
1 tsp baking soda
1/2 tsp salt
1/2 c + 6 tbsp butter, softened
3/4 c brown sugar
1/2 c granulated sugar
2 eggs
1 tsp vanilla
3 c oats uncooked
1 c craisins
11 oz white chocolate chips

STEPS

  • Preheat oven to 350°F.
  • In a medium bowl, stir together flour, baking soda, and salt and set aside.
  • In a large bowl, using an electric mixer, beat together the butter and sugars until creamy.
  • Add eggs and vanilla to the butter mixture.
  • Gradually start to fold in the flour ingredients into the butter mixture.
  • Add oats, craisins, white chocolate chips and mix well.
  • Drop dough by the spoonful onto a parchment paper lined baking sheet.
  • Bake for 8–10 minutes or until light golden brown.
  • Allow cookies to sit on the baking sheet for a couple of minutes before transferring to a cutting board or cooling rack.
Sweet Treats

Recipe—Glazed Lemon Cookies

We are on Day 4 of 5 of my Christmas Cookie Week! That’s right, this week I will be posting 5 of my favorite Christmas Cookie recipes!

Glazed Lemon Cookies

We have the cutest little lemon bush in our back yard and it holds a special place in my heart as it was a housewarming gift from some of our friends when we built our house 6 years ago. Every year come December, it never fails, the lemons are ready for picking. For that reason, these glazed lemon cookies have become a staple in our holiday cookie rotation. They are so soft and light and I just love the zestiness the fresh lemon brings to them. While I love making these around the holidays they are also perfect for spring or summer.

Note: I recommend placing some paper towels or wax paper under the cooling rack before taking the cookies out of the oven. When you do the glazing you will get some drippage and the paper towels or wax paper will help to catch that excess sticky goodness that make cleanup so much easier.  

COOKIE INGREDIENTS
2 1/4 c flour
1 tbsp cornstarch
1/2 tsp baking soda
1/2 tsp salt
3/4 c butter, softened
1 1/4 c granulated sugar
zest from 2 lemons
2 eggs
2 tbsp lemon juice
1 1/2 tsp vanilla extract

GLAZE INGREDIENTS
1 c powdered sugar
2 tbsp fresh lemon juice

STEPS

  • Preheat oven to 350º.
  • In a medium bowl, stir together the flour, cornstarch, baking soda, and salt.
  • In a large bowl beat together the butter, sugar, and lemon zest on medium-high speed for 3 minutes.
  • Add the eggs, lemon juice, and vanilla to the butter mixture and continue to beat until evenly incorporated.
  • Gradually add in the dry ingredients until combined.
  • Form small balls with the dough and place at least 2 inches apart on a parchment paper lined baking sheet.
  • Bake for 8–10 minutes or until they just start to get a light golden color on the bottom.
  • Allow cookies to sit on the baking sheet for a couple of minutes before transferring to a cooling rack.
  • Once the cookies have completely cooled, whisk together the powdered sugar and fresh lemon juice to make the glaze. (You want to be able to drizzle the glaze so add a tad bit more lemon juice or water if needed to thin it, or more powdered sugar if you need it thicker.)
  • Transfer the glaze to a transfer to a piping bag with a very small opening or a Ziploc bag. (If using a Ziplock bag, you will want to cut a small tip off one corner.)
  • Drizzle the glaze back and forth over the cookies.
  • Allow the cookies to rest for at least an hour so the glaze has time to set.
  • Enjoy!
Sweet Treats

Recipe—Cherry Chip Shortbread Cookies

We are on Day 3 of 5 of my Christmas Cookie Week! That’s right, this week I will be posting 5 of my favorite Christmas Cookie recipes!

Cherry Chip Shortbread Cookies

If you have been following me for a while now, you know fruit and chocolate are kind of my thing. Bananas and chocolate, strawberries and chocolate, cherries and chocolate… you catch my drift. Add in the melt in your mouth buttery flavor of a shortbread cookie, and you have one of the best tasting cookies ever! Not only do they taste amazing but they are also so pretty! I love the pops of red that the cherries add.

If I will give you any advice about this recipe, it is to double the recipe. One batch for you, and one batch for sharing. They really are that good!

INGREDIENTS
1 c butter, softened
1/2 c powdered sugar
1/2 tbsp vanilla extract
2 c flour
1/2 tsp salt
1 c maraschino cherries, chopped and patted dry
1 c chocolate chips

STEPS

  • In a large mixing bowl beat together the butter, sugar, and vanilla.
  • In a separate bowl, mix together the flour and salt.
  • Gradually mix the dry ingredients into the butter mixture until it is all combined.
  • Gently fold in the cherries and chocolate chips until evenly distributed.
  • Lay out a long strip of plastic wrap and form the dough into a log in the middle of it. I try and make my log about 2” in diameter.
  • Wrap the log up in the saran wrap and chill in the fridge for an hour.
  • Preheat the oven to 350º.
  • Once the log has firmed up, remove it from the saran wrap and cut it into approximately 1/3” slices.
  • Place the slices about 1” apart on a parchment paper lined baking sheet.
  • Bake the cookies for about 10–12 minutes or until they just start to turn golden around the edges.
  • Allow the cookies to cool for a few minutes before transferring them to a cooling rack.
Sweet Treats

Recipe—Butter Pecan Thumbprint Cookies with a White Chocolate Carmel Center

We are on Day 2 of 5 of my Christmas Cookie Week! That’s right, this week I will be posting 5 of my favorite Christmas Cookie recipes!

Butter Pecan Thumbprint Cookies with a White Chocolate Carmel Center

This is probably my most requested holiday cookies and definitely one of my faves. If this cookie is in my house, I will eat it. All self control goes out the window. This is a little more advanced than some of my other cookie recipes just because of the number of steps, but they are so worth it! The primary cookie part is not overly sweet, it has a delicious buttery roasted pecan flavor and where the real sweetness comes in is that creamy white chocolate caramel center. These cookies are a total show stopper. They look so pretty and are perfect for the holiday season!

Note: For this recipe I recommend you put the white chocolate caramel sauce into the center of the cookies using a piping bag or Ziploc. I usually just use a quart size Ziploc and cut the corner of the bag off once I have the sauce in it. I find this to be easiest for me and then I can just toss the sticky bag when I am done. However, you can also use a spoon to fill the cookies with the sauce if that is easier for you. The sauce will be very hot on your hands when it comes off the stove which is why I let mine sit to cool for a few minutes before transferring it to the bag. The sauce will harden up as it cools.

INGREDIENTS
1 1/4 c butter, softened
1 1/2 c pecans, chopped
2/3 c powdered sugar
2 tsp vanilla extract
2 1/2 c flour
3/4 c caramel sauce (the kind you would put on ice cream sundaes)
1 1/2 c white chocolate chips

STEPS

  • Preheat oven to 350º.
  • Stir together the chopped pecans and 1/4 cup of the butter.
  • Spread the nut and butter mixture evenly on a parchment paper lined baking sheet.
  • Bake the pecans for 10–15 minutes making sure to stir them around half way through.
  • Remove the roasted pecans from the oven and allow them to cool.
  • While the pecans are cooling, using an electric mixer, beat together the remaining 1 cup of butter, powdered sugar and vanilla until nice and smooth.
  • Mix together the flour and roasted butter pecans.
  • Gradually add the flour and pecan mixture to the butter and sugar mixture until well combined.
  • Roll the dough into 1 1/2″ balls and place about 2” apart on parchment paper lined baking sheet.
  • Bake the cookies for 10 minutes and remove from oven.
  • Using your thumb, or something of a similar size (I use the end of a cocktail muddler but the back of a teaspoon would work too) make a deep indentation into the center of the cookie.
  • Place the cookies back into the oven to continue baking for another 6­–8 minutes.
  • Transfer the cookies to a wire rack and allow to cool.
  • In a small sauce pan, heat the caramel sauce over medium low heat.
  • Gradually add the white chocolate chips while stirring with a small whisk or fork allowing them to fully melt. Make sure you do not burn the sauce!
  • Once the chips are fully melted and your sauce is a nice smooth consistency, remove the pan from the heat.
  • Allow the sauce to cool for 5-8 minutes and transfer to a piping bag or Ziploc bag. (If using a Ziplock bag, you will want to cut a small tip off one corner.)
  • Pipe the white chocolate caramel sauce into the center of each cookie making sure not to overfill them.
  • Allow the cookies to rest for an hour so that the filling will fully set.
Sweet Treats

Recipe—Mint Chocolate Chip Cookies

Here we go! We are on Day 1 of 5 of my Christmas Cookie Week! That’s right, this week I will be posting 5 of my favorite Christmas Cookie recipes!

Mint Chocolate Chip Cookies

Every year I pick one day in December and spend the entire day just baking up a storm and listening to Christmas music. I typically bake 4–7 different types of cookies and then make assorted platters to share with coworkers and friends. This is a tradition I picked up from my mom who was also big on spreading holiday cheer in the form of baked goods.

I love these mint chocolate chip cookies for many reasons but the top reason is because they are like eating my favorite type of ice cream (mint chip) in a cookie form. There is just something about the combination of mint and chocolate that does it for me. Plus, mint and Christmas just go hand in hand, do they not? I also love that these add a nice little pop of color to my assorted cookie platters. This recipe is very straight forward and easy to make, so what’s not to love?

Note: If you don’t have Andes chocolate mints you can absolutely substitute chocolate chips in this recipe. You will get enough of the mint flavor just from the extract alone. I personally just love the way the Andes look in the cookies.  

INGREDIENTS
2 3/4 c flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 c butter, softened
1 1/2 c sugar
1 egg
1 tsp mint extract
10–15 drops green food coloring
4.67 oz pack of Andes mints (unwrapped and chopped)

STEPS

  • Preheat oven to 350º.
  • In a medium bowl, stir together the flour, baking soda, baking powder, and salt
  • In a large bowl, using an electric mixer, beat together the butter and sugar until smooth.
  • Add the egg and mint extract to the butter mixture.
  • Gradually start to fold in the dry ingredients.
  • Add green food coloring five drops at a time and mix until it has reached your desired shade of green.
  • Fold in the chopped Andes.
  • Form small balls with the dough and place at least 2 inches apart on a parchment paper lined baking sheet.
  • Bake for 8–10 minutes or until they just start to get a light golden color on the bottom.
  • Allow cookies to sit on the baking sheet for a couple of minutes before transferring to a cutting board or cooling rack.
Sweet Treats

Recipe—Chocolate Crackle Cookies

A long time ago in a land far far away, I posted a recipe for Lemon Crackle Cookies. (Okay, it wasn’t that long ago nor that far away.) They were awesome! Perhaps the name Chocolate Crack Cookies would be more appropriate for this recipe since you will not be able to stop eating them! Since the base for my crackle cookies is a box of cake mix they are perfectly fluffy, super moist, ultra fudgy, and easier to make than any cookie should be. This recipe is very straightforward and easy. Anyone can make them. Really. I promise! While they may look complicated all you are doing is rolling the dough into balls, coating them generously with powdered sugar, and then baking them. They do all the fancy crackling while baking. Give them a try. Everyone you share with will be very pleased you did.

INGREDIENTS

2 (18.25 oz) boxes Duncan Hines chocolate cake mix
4 eggs
2/3 c vegetable oil
1 1/2 c powdered sugar

STEPS

  • Preheat oven to 375º.
  • In a large bowl mix together dry cake mix, eggs, and oil.
  • Put the powdered sugar in a shallow bowl or plate.
  • Form small balls with the dough and then roll them in the powdered sugar. Be sure the cookies have a really thick coating of the sugar if you want them to have that crackle look.
  • Place at least 2 inches apart on a parchment paper lined baking sheet.
  • Bake for 7–9 minutes or until golden brown on the bottom.
  • Allow cookies to sit on the baking sheet for a couple of minutes before transferring to a cutting board or cooling rack.
Sweet Treats

Recipes—Craisin White Chocolate Chip Pudding Cookies

The first time I made these cookies was actually around the holidays. They turned out delicious! So good that I even included them in my annual holiday goodie boxes. While cranberries and white chocolate are perfect for the holiday season, I think they are equally perfect for any time of year. Cranberry and white chocolate is such an awesome flavor combo, why only enjoy during the winter months? Pudding cookies are great because they turn out super moist and are some of the softest cookies you will ever have! The pudding really helps to hold them all together so you end up with perfect little mounds of deliciousness!

INGREDIENTS
2 1/4 c flour
1 tsp baking soda
3/4 c butter, softened
3/4 c brown sugar
1/4 c sugar
3.4 oz vanilla instant pudding mix (dry, do not prepare)
2 eggs
1 tsp vanilla
3/4 c craisins
3/4 c white chocolate chips

STEPS

  • Preheat oven to 350º.
  • In a medium mixing bowl stir together flour and baking soda. Set aside.
  • In a separate bowl, mix together the butter and sugars.
  • Add in dry pudding mix and beat until well blended.
  • Add eggs and vanilla and mix well.
  • Slowly incorporate flour mixture until well combined.
  • Mix in craisins and white chocolate chips.
  • Roll the cookie dough into 1² balls and place on a greased baking sheet.
  • Bake cookies for 8­12 minutes or until just turning golden on the edges.

Recipe adapted from Chef in Training. 

Sweet Treats

Recipe—Peanut Butter Cookies

With the holidays taking up so much of our time I love having a quick and easy cookie recipe that I can whip up in no time. Plus, these are inexpensive to make. You can probably even find all of the ingredients in your pantry at home. This is a classic peanut butter cookie that goes fantastic with a big cup of milk. These cookies turn out soft but still have a slight crumble. The fork marks add a nice decorative touch, but aren’t necessary. I hope you and your families enjoy these melt in your mouth cookies!

Note: For a little extra something try adding in peanut butter chips, M&Ms, or topping each cookie with a Hershey’s kiss. 

INGREDIENTS
1/2 c softened butter
1/2 c peanut butter
1/2 c sugar
1/2 c brown sugar
1 egg
1 tsp vanilla
1 1/2 c flour
3/4 tsp baking soda
1/4 tsp salt
Sugar for sprinkling on top

STEPS

  • Preheat oven to 375º.
  • Mix together the first six ingredients.
  • Add the rest of the ingredients and mix well.
  • Roll into balls and place at least an inch and a half apart on a greased cookie sheet.
  • Press down with a fork leaving hatch marks on top.
  • Sprinkle cookies with sugar.
  • Bake for 8–10 minutes.