Category Archives: Dessert

Cake Batter Pudding Cookies

So I pinned this one a while ago, and never really felt the urge to make them. Then my sister in law made them one night and brought them over….bad bad news. I ate like 20 cookies. So I decided to make them! They are super easy (although it has a slightly longer list of ingredients than what I normally prefer) and will definitely be a crowd pleaser!

What You Need:

3/4 cup butter (room temp)

3/4 cup brown sugar

1/4 cup white sugar

1 (3.4 oz) instant vanilla pudding mix

3/4 cup yellow cake mix

2 eggs

1 tsp vanilla

1 tsp baking soda

2 1/4 cup flour

1/2 tsp salt


Okay, here we go….! Cream together the butter and sugars together. Next, add the dry pudding mix and cake mix and beat until well blended.

Add eggs and vanilla, mix until smooth.

In a separate bowl mix together the flour, salt, and baking soda. Then slowly add the flour mixture into the wet mixture until completely incorporated.

Now it’s time for the SPRINKLES!! I should have used more 😦

Roll into 1 inch balls, place on greased baking sheet and bake at 350 for 10-12 minutes! See my baking sheets? They are getting kinda beat up…my hubbs said he will buy me new ones for valentines day 🙂

Here they are…

Enjoy! They certainly are delicious. I froze some of the leftover dough so that I can pop some in the over whenever I feel like eating a few haha Love ’em, and I will absolutely make them again.

Have you made the Cake Batter Pudding Cookies? What did you think?


Almond Joy Bars

Okay, so this recipe didn’t quite turn out as well as I had hoped. They tasted really good! But the crust was too crumbly 😦 But I got good reviews anyhow, people seemed to like them! So…

Here’s What You Need:

10 tbls butter, room temperature (possibly more)

3/4 cup brown sugar (I used dark, but you can use light)

2 1/2 cups flour (possibly less)

1/2 tsp fine sea salt (regular salt would work too)

28 ounces sweetened condensed milk (I only used about half of that)

28 ounces shredded coconut (I only used about half)

1 tsp vanilla (if you are using the full 28 oz milk/coconut the I would suggest 2 tsp vanilla)

5 cups chocolate baking chunks (I used 1.5 bags of regular chocolate chips)

Okay, here we go….! Preheat oven to 350. Line your baking pan. You can use aluminum foil and baking spray, but if you can, go get some of this! It’s Reynolds Non-Stick Pan Lining Paper. It has one side parchment paper and one side foil. You put the foil side down in the pan, and the parchment side allows you to easily get your food out. And its easy clean up!

Back to the recipe. In a bowl mush together the butter and brown sugar until it is well combined. Add the salt, then SLOWLY add the the flour until the mixture turns to a chunky bread crumb consistency. I don’t think you need all 2 1/2 cups flour…if you do use all 2 1/2 cups, then you probably will need more butter. Mine turned out to be more like a sandy consistency, but I went ahead and used it like that. I could still press it into the pan, but after it was cooked it was a little crubmly when I cut it.

Put the mix in your lined pan and smash it down into an even layer. Now bake it for 8 minutes!

Next mix together the sweetened condensed milk, coconut, and vanilla. I used just a little more than half of the 28 ounces of the milk and coconut. If you use ALL of it, you will have A LOT of coconut on there. But maybe you like it like that! Just make sure your pan is deep enough, or it will be falling over the edges. Once its all combined, just spread it over the top of your crust (because my crust was so crumbly, I couldn’t spread it…I took handfuls of the coconut mix and just pressed them over the crust). Oh yes, and DON’T FORGET to lick the bowl! The coconut/condensed milk mixture is SO DELICIOUS!

Bake for about 20 minutes, or until the coconut begins to brown.

Last step! Melt the chocolate (you can do this on the stove, in the microwave, whatever works best for you!) and spread over the stop of the coconut. Put it in the fridge for about an hour to let it harden, then take it out and cut it up! It was really tasty…just be careful when making that crust!

I will make this recipe again. I need to try it again to make the crust better! I give the recipe 4 out of 5 stars…maybe I would give it 5 stars if the crust had turned out.

Have you made these Almond Joy Bars? Let me know what you thought!

Peanut Butter Fudge

Do you like peanut butter? Then YOU…WILL…LOVE…THIS. The rich creaminess of fudge and all the delicious glory of peanut butter. I need not say more…

You Will Need:

4 cups sugar

1 cup brown sugar

1/2 cup (1 stick) butter

1 (12 oz) can evaporated milk

1 (7 oz) jar marshmallow creme

1 (16 oz) jar of peanut butter

2 tsp vanilla extract

Step 1: Grease a 9×13 baking dish.

Step 2: In a large pot combine sugar, brown sugar, butter, and evaporated milk. The recipe calls for light brown sugar, but I always use dark brown. I just prefer the the richness of the color. Anyhow…bring to a boil, stirring almost constantly. Once it reaches a full boil, boil for exactly 7 minutes! A full boil looks like this 🙂

Step 3: Remove from heat and stir in the marshmallow creme…yum! Next, stir in the peanut butter and vanilla until its all mixed in and smooth! Doesn’t it smell delish?!

Step 4: Pour into your greased dish and smooth out the top. Let it sit for several hours, or even overnight.

My helper fell asleep on the job…but he’s pretty cute so I guess I’ll let it slide 🙂

So, my hubby doesn’t eat things with peanut butter and so he refuses to try the fudge. But I took one bite and I was HOOKED! It tastes like a Reeses peanut butter cup (minus the chocolate, of course). So so so good! 5 out of 5 stars and I will most certainly be making this again.

Have you made this peanut butter fudge? What did you think?