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Monday, March 27, 2017

Tres Leches Cake

Tres Leches Cake


1 box yellow cake mix
follow directions on cake box back, except  Replace water with whole milk, oil with unsweetened applesauce, add 1 teaspoon vanilla, and the eggs

1 can (14 oz) sweetened condensed milk (not evaporated) -- Can be FAT FREE

1 cup whole milk

1 cup heavy whipping cream

1 container cream cheese frosting
·        1 Heat oven to 350°F (325°F for dark or nonstick pan). Grease and flour or spray bottom and sides of 13x9-inch pan.
·        2 In large bowl, beat cake mix, milk, applesauce, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
·        3 Bake as directed on box for 13x9-inch pan. Let stand 5 minutes. Poke top of hot cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking.
·        4 In large bowl, stir together sweetened condensed milk, whole milk and whipping cream. Carefully pour evenly over top of cake. Cover; refrigerate about 1 hour or until mixture is absorbed into cake. Frost with frosting. Store in refrigerator.  Be sure to seal in cake with frosting leaving no holes or gaps between sides of pan and frosting.  This will keep moisture in the cake longer.  Once cut be sure to keep covered to hold in moisture.

Saturday, March 4, 2017

Gluten-Free Chocolate Chip Cookies

Gluten-Free Chocolate Chip Cookies

2 ¼ Cups all purpose gluten-free flour blend
½ teaspoon xanthan gum (omit if your flour blend has xanthan or guar gum already)
1 teaspoon baking soda
2 ounces cream cheese (room temperature)
½ Cup unsalted butter (room temperature)
¼ Cup unsweetened applesauce (room temperature)
1 Cup packed brown sugar
1 ½ teaspoons pure vanilla extract
2 egg yolks (room temperature)
2 Cups Nestle milk chocolate chips 
¼ Cup shredded coconut
Cream cheese and butter in your stand mixer with paddle attachment.  Cream together.  Add brown sugar and granulated sugar.  Cream together well.  Add vanilla and egg yolks (yolks one at a time).  Mix well.  Add 1st three ingredients (flour, xanthan gum, and baking soda).  Mix well.  Add chocolate chips and coconut.  Mix just until incorporated.  Put dough in an airtight container and refrigerate one to four hours before cooking.

Scoop dough and roll in hands into balls and place on parchment lined air bake cookie sheet.  DO NOT SPRAY cookie sheet!  9 to 12 cookies per cookie sheet.  Bake for 8 minutes at 375 degrees farenheight.  Remove when edges are set and just browning.  The centers will look underdone, the cookies will continue to cook as they cool.  Leave the cookies on cookie sheet for 2 -3 minutes after removing from the oven.    

Tuesday, January 31, 2017


3 Cups Chocolate, peanut butter, butter scotch, vanilla chips.  (You choose which ones to use.  Mix and match  I prefer mild  chocolate)

1 Can Sweetened Condensed Milk  (NOT evaporated milk)

1 Teaspoon vanilla extract

In a glass microwave safe bowl heat 3 cups "chocolate chips" and the sweetened condensed milk for about 1 1/2 minutes.  Stir until smooth.  Then add in the teaspoon of vanilla, and mix thoroughly.

Poor into or press into a greased, buttered, or sprayed foil lined 8 x 8 pan.

Refrigerate for a minimum of 2 hours prior to cutting and serving.

Keep in an airtight container in the refrigerator.

Wednesday, December 14, 2016


Don't know where I found this recipe, but of course as always I have changed it out.

5 Tablespoons Heavy Cream
1 teaspoon pure vanilla extract
4 Tablespoons Cocoa Powder
1 Softened Cup Unsalted Butter OR 1  8 ounce package Cream Cheese FAT FREE, LOW FAT, or REGULAR
4 1/2 Cups Powdered Sugar

Mix first 4 ingredients together, then slowly (so as not to have white powder flying everywhere) add in powdered sugar.

Mix well.  Refrigerate for an hour for a stiffer frosting or use right away for a softer frosting.  

Wednesday, December 7, 2016

Cream Cheese Mints

I wanted to try to make cream cheese mints.  I've always been terrified of making them and I don't know why.  They were so easy.

3 Cups powdered sugar
1/2 teaspoon peppermint extract
3 ounces softened cream cheese

Granulated sugar for rolling them in.

I mixed the cream cheese and peppermint together and slowly mixed in all the powdered sugar.  I rolled them into balls, placed them in a bowl of sugar, then onto a wax paper and flattened them with the tines of a fork.  They sit for about 12 hours to dry, flip them and give them another 12 hours.  So easy, and delicious.

Wednesday, November 30, 2016

Key Lime Pie VII

Key Lime Pie VII 

Key Lime Pie VII

  • Prep
  • Cook
  • Ready In

"This recipe uses condensed milk and sour cream. Fabulously easy. . . a summertime favorite! If you have time, a homemade graham cracker crust is better! Garnish with whipped cream and thin slices of lime if you like."


  • 1 (9 inch) prepared graham cracker crust
  • 3 cups sweetened condensed milk
  • 1/2 cup sour cream

  • 3/4 cup key lime juice
  • 1 tablespoon grated lime zest


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, combine condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker crust.
  3. Bake in preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.

The same way you would make a graham cracker crust for a cheesecake you could put that in a pie plate or tin for this crust to make it gluten free.  Use 2 to 3 tablespoons of melted unsalted butter with 1 package crushed gluten free graham cracker crumbs (s'morables).  Press into dish.  

To make low fat you could use fat free sweetened condensed milk and fat free sour cream.  

Wednesday, November 23, 2016

Pecan Pie

Purchase a pre-made Gluten Free Pie crust at the local grocery store.
Prick several holes in the bottom with a fork.

You could also make the pie crust listed here.

Makes 8 servings
Active Time
35 min
Total Time
5 hr (includes making pastry and cooling pie)


    • Pastry dough
    • 3/4 stick unsalted butter
    • 1 1/4 cups packed light brown sugar
    • 3/4 cup light corn syrup
    • 2 teaspoon pure vanilla extract
    • 1/2 teaspoon grated orange zest
    • 1/4 teaspoon salt
    • 3 large eggs
    • 2 cups pecan halves (1/2 pound)
    • Accompaniment: whipped cream or vanilla ice cream
    • 0 or vanilla ice cream


    1. Preheat oven to 350°F with a baking sheet on middle rack.
    2. Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round and fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively. Lightly prick bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze 10 minutes).
    3. Meanwhile, melt butter in a small heavy saucepan over medium heat. Add brown sugar, whisking until smooth. Remove from heat and whisk in corn syrup, vanilla, zest, and salt. Lightly beat eggs in a medium bowl, then whisk in corn syrup mixture.
    4. Put pecans in pie shell and pour corn syrup mixture evenly over them. Bake on hot baking sheet until filling is set, 50 minutes to 1 hour. Cool completely.
Cooks’ note:
Pie can be baked 1 day ahead and chilled. Bring to room temperature before serving

Old-Fashioned Pecan Pie