Snickers Cheesecake


I hope you all have the most beautiful weekend!

So, are your holiday menus ready to go?
I'm lucky this year ... both moms are hosting!
Dessert only for me! Whoop Whoop!!

In case you're looking for a last minute,
fabulous dessert - I have just the one:

2 cups Teddy Grahams, crushed
1 stick butter, room temp.
1/2 tsp. Salt

32 oz. Cream Cheese, softened
3/4 cup Heavy Cream
4 eggs
1 1/4 cup Brown Sugar
2 tsp. Vanilla Extract
4 Snickers Bars, sliced in 1/4 inch pieces

Caramel Sauce {store bought or homemade}
1/2 cup Roasted Peanuts, chopped

Preheat oven to 350 degrees.
Mix crust ingredients together with fingers and pat down in a 8 or 9 inch spring form pan. Bake for 10-12 minutes, or until crust has browned slightly. Let cool. Line outside of pan with two layers of tin foil. Set aside.

Reduce heat to 325 degrees.
Place Snickers pieces down on cooled crust.
In a stand mixer, beat cream cheese until fluffy. Add cream, then eggs - one at the time - until well combined. Mix in sugar and extract. Pour batter on top of the Snickers lined crust. Place pan inside a larger pan or baking sheet with high sides. Put in oven and pour warm water in larger pan until about half way up cheesecake pan. Bake for 45-55 minutes, or until the center only slightly jiggles.

Let cheesecake come to room temperature. Pour caramel sauce all over top and sprinkle the peanuts evenly. Refrigerate over night.

This dish will totally
impress your family!!

It's a little work, 
but SO worth the effort!

My family went bonkers
for the creamy cake ...
the rich caramel topping ...
and the chocolaty crust!

And, the kids had so much 
fun finding candy bars in their slice!

I hope you all have a wonderful holiday weekend!
Enjoy your time with friends and family!
See you all in 2012!


Hot Chocolate Truffles

Hot chocolate is big in my house!
Almost as important as coffee ... almost!

Last Christmas, I made a cup from scratch
that forever changed my outlook on cocoa!

Wow, it was SO much better than powder mixes!

But, it sure would be nice
to get that same great richness,
only with the ease of a mix, right?!

Well, my dears ...
I found an EASY recipe 
that does just that!

Semi Sweet Hot Cocoa
{adapted from Mel's Kitchen Cafe}

2 cups Semi Sweet Chocolate Chips
1 cup Heavy Cream
Pinch Salt
Pinch Instant Coffee

Combine ingredients and heat over a double broiler just until chocolate has completely melted. Let cool at room temp. for about 20 minutes. Place in the refrigerate for 20-30 minutes to set. With a small cookie scoop, scoop chocolate out and place on parchment paper. Place balls in freezer for about 10 minutes just to harden enough so they can be handled.
Now, it's time to make the truffles - remove balls from freezer. Take two balls of chocolate and roll them in your hand until one large truffle forms. Each truffle will need two balls of chocolate. When they are all rolled out, they can be garnished with thin chocolate shavings or sprinkles. Individually wrap each truffle in plastic wrap and keep in the refrigerator. This recipe make approx. 10 truffles and will keep for 2 months.

White Chocolate - replace semi sweet chips with white chocolate and omit instant coffee. I added a splash of vanilla extract for added flavor, but it is not necessary. A little peppermint extract would be great in this, as well, and they could be rolled in crushed peppermint candies!
Dark Chocolate Mint - steep 1/2 cup whole mint leaves in cream by warming in a sauce pan over medium heat until bubbly. Remove from heat and let stand until room temp. Fish out the mint and begin above recipe as follows. These can be rolled in crushed chocolate mints like Andes Mints.
Mexican Hot Cocoa - Add a tsp. ground cinnamon to above recipe. These can be rolled in rushed red hots and would make a very pretty Christmas or Valentine's Day present!

To make Hot Cocoa:
Fill your favorite mug with milk. Drop an unwrapped truffle into milk and microwave in one minute intervals, stirring between each, until the truffle has melted and the cocoa has reached your desired temperature. Cocoa is best served warm with marshmallows or whipped cream!

These little morsels of goodness
make the best cup of cocoa!

So rich and creamy!
Just what you need on a blustery day!

Thanks so much, Mel
for the awesome inspiration!

Enjoy and Happy Baking ...
or should I say candy making!


I'm Back On ETSY!!

Good Evening, Friends!

I have good news...
the etsy shop has been

I am offering
a large array of:


Cookie Gifts In A Jar

Filled Cream Cakes
{a.k.a. Whoopie Pies}

Oreo Truffles

Cupcakes In A Jar

and, Pies In A Jar!

I'm ready for your holiday orders,
so let's whittle your list down together!


A *New* Take On Red Velvet

Have you all felt ignored lately?
I am truly sorry!

Since starting Effie's blog,
I have just been so excited and
inspired to create her work ...

...that I haven't had much time
to devote to new recipes for this one.

But, I have one today
that is going to

In fact ... just go ahead
and remove them completely now!

I recently pinned this recipe
from GuiltTaste.Com ...
the article caught my attention

with it's title :
The Original Red (Wine) Velvet Cake
Here is my take on her recipe:

adapted from Stella Parks

1 1/2 cups Red Wine
1 cup Cinnamon Candies, like Red Hots
 2 3/4 cup All Purpose Flour
1/2 cup Cocoa Powder
1 lb. Butter, unsalted
2 tbsp. Vegetable Oil
3 cups Brown Sugar
1 tsp. Salt
Scrappings of 2 Vanilla Beans
2 1/4 tsp. Baking Soda
3/4 tsp. Baking Powder
1/4 tsp. Cinnamon
6 Large Eggs
1 tsp. Vanilla Extract

Preheat oven to 325 degrees.
Place red wine {I used the brand Cupcake, flavor Red Velvet - thought that was fitting!} and cinnamon candies in a small sauce pan and bring to a boil. Candies will met - set aside to cool.
Sift flour, baking powder, baking soda, cinnamon and cocoa, set aside.
On a stand mixer with the paddle attachment, stir butter, oil, sugar, salt and vanilla beans on medium speed until light and fluffy. Add eggs, one at the time, and mix on low until well combined. In 3 equal parts, add flour and wine, alternating until batter forms and is smooth. Stir in vanilla extract.
Pour batter into greased pans and bake for 30-35 minutes, or until a toothpick comes out clean when tested in the center of the cake. Turn out onto a cake plate or stand and let cool. Ice with Vanilla Bean Cream Cheese Frosting or this Cooked Cream Cheese Frosting.
*NOTE: I used the cooked cream cheese frosting for the first time with this cake and I HIGHLY recommend trying it ... it's so creamy and light on the palate. And, to top it off, it's not even half as sweet as the regular version!!

Did you know that Red Velvet
originally got it's name 
because of it's velvety texture!?

I never would have guessed that ...
most scratch-made Red Velvet's
I've tasted have been lifeless and dry.

Well, not this one
my dears!!

It's the silkiest, moistest
Red Velvet I have ever 
made - or tasted, for that matter!

This recipe has completely
changed my cake perspective!

One just can't go back to
when she's reached greatness!!

 My addition of Red Hots really 
take it over the edge ... there's just this deep richness 
of flavor I've never experienced before!

It's quite an amazing cake!
Enjoy and Happy Baking!


Caramel-Apple Coffee Cake

I do, I DO!!

A few weeks ago,
she invited me to join
a new little Linky Party ...

It's a once a month party
where two ingredients {chosen by Lady}
have to be featured in the recipe.

October's Ingredients:
Apples and Caramel

I chose to use an
old, family recipe - Coffee Cake
only with a little twist!!

2 cups All Purpose Flour
1 tsp. Baking Powder
1 tsp. Baking Soda
1/4 tsp. Salt
1 Large Apple, small diced
1 stick Unsalted Butter, room temp.
1 cup Sugar
2 Eggs, well beaten
1 cup Sour Cream
1 tsp. Pure Vanilla Extract

Filling and Topping
1 cup Brown Sugar
2 tsp. Apple Pie Spice
1/2 cup Caramel Baking Bites
1/2 cup Chopped Pecans {optional}

Mix topping ingredients together and set aside.
Sift dry ingredients and set aside.
Preheat oven to 350 degrees.
In a stand mixer with the paddle attachment, cream butter and sugar. When light and fluffy, add eggs. Mix in sour cream and vanilla. Slowly add in flour mixture until well combined. 

To Layer Cake:
Fill your pan with half the batter - sprinkle 2/3 of topping mixture onto batter - pour the rest of your batter and sprinkle with the remaining topping mixture. Bake for 45 minutes. *Note: This is enough batter for one 8 or 9 inch round pan. The recipe will need to be doubled if using a sheet pan.

Caramel Sauce
1/2 cup Caramel Baking Bites
1/2 cup Heavy Whipping Cream

Melt ingredients together over low heat and drizzle over cooled cake.

This is ahhh-mazing!

The cake is soft and buttery ...
the apples still have a slight bite ...
and the caramel is rich and flavorful!

And, talk about texture!
The topping is perfectly crunchy
and the toasted pecans warms the flavor.

A truly 
one of a kind
autumn tea treat!

for inviting me in on the party ...

This was LOADS
of fun and I am already
super excited about November!

{Which is Pumpkin and Cream Cheese}
If you'd like to join in on the fun,
head on over the LBTC now and sign up!

Enjoy and Happy Baking!


Pirate Birthday Cupcake Tower

The cutest lil' matey on the 
beach turned 5 yesterday, and 
I was invited to be apart of the celebrations!


This is a Chocolate Fudge Cake and Vanilla Buttercream Frosting with Marshmallow Fondant details. And, yes ... that is a sword through the cake!

The 4 flavors chosen for Cade's cupcakes were Plain Jane, Cookies and Cream, Unbirthday Cake and Double Chocolate. Each cupcake was sitting in a handmade Cupcake Wrapper with matching Ship's Sail Pick.

The birthday boy was as
cute as a button ...
and so was his Pirate themed party!

Thank you for letting me be apart of your happy day!


Blue Teddy Bear Shower

Hello Sweethearts!

I have a fun shower cake 
to share with you all on
this gorgeous Saturday!

A super cute momma-to-be
was honored today at her
cute-as-a-button party!

I was given the color
scheme as well as 
Teddy Bears for inspiration ...

This is a Vanilla Bean Cream Cheese Cake frosted in my Vanilla Buttercream and accented with homemade Marshmallow Fondant details.

The topper Teddy is handmade out of Marshmallow Fondant and is accompanied by his blankie, bottle and passy!

It was a fabulous party 
for our beautiful Katie
and her baby boy!

Hey -
would you like to add this
to your collection of amazing recipes?

Head on over to
for the complete instructions!
{PS: It's SUPER simple with out of this world flavor!}


It's a Happy Day!

Guess what!?

My good friend
had her baby girl this morning!!


The moment I heard the good news,
I had to get in the kitchen 
and whip up these amazing cookies:

They are an Effie special,
so if you want the recipe
{and believe me, you WANT this recipe!!}

Head on over to

Y'all have a fabulous weekend!


Exciting News - NEW BLOG!

Good Morning
Sweet Followers!

I have some news ...
after much thought
and encouragement from family
and many of you,
I have decided to compose 
another blog!

LOL - am I crazy!?
Sweet Baby {Mason} James
will be an outlet for my personal recipes
and creative cakes/cupcakes.

be solely and simply
my great-grandmother's recipes.
I will be going through the hundreds
of recipes found in her box,
one at the time.

It'll be an online 
filing cabinet
of sorts! :)
I would love for you to
travel on over, look around
and let me know what you think!

I just posted a new recipe today:

Y'all have a great weekend!


Rustic Apple Pear Tart with Ginger Caramel Sauce

My beautiful sister
had her sweet baby boy last night!

Man, did she have a tough time -
after 3 1/2 hours of pushing,
Mr. Evans Colton finally made his appearance!

He is just perfect
in every way
and cute-as-a-button!

Since I have been out of town
for a few days visiting them,
I hadn't had a chance to get in the kitchen ...

So, this afternoon
my hands were itching
to create something!!

2 Apples, sliced
2 Pears, sliced
1/2 stick Butter
1 cup Sugar {I used half light brown, half dark brown}
2 tsp. finely chopped/grated Ginger
Juice of one Lemon
2 tsp. Vanilla Extract
1 tsp. Cinnamon
1/4 tsp. Nutmeg
1/4 tsp. Ground Ginger
1/4 tsp. Salt
Cornstarch Slurry
Pie Crust {Store bought or homemade will work great}

If making homemade pie crust, prepare that first and place in the refrigerator.
Preheat oven to 350 degrees.
Melt butter in pan and add sugar and ginger. Stir until sugar has melted. Add apples, pears and lemon juice - stir to coat. Season filling with vanilla, cinnamon, nutmeg, ginger and salt.
To make a slurry, add two tablespoons of cornstarch and 2 tablespoons of water to a small bowl and mix until the cornstarch has dissolved. Pour slurry over filling and stir until combined. Bring to a boil to thicken. Set filling aside.
Roll out pie crust to a 1/4 inch thick and place on a cookie sheet. Pour filling into center of crust and fold over the edges to seal pie. Sprinkle dough with a little sugar if you would like.
Bake for approx. 20-25 minutes, or until crust is a golden brown and filling is bubbling.

To prepare Ginger-Caramel Sauce: Melt 1/2 cup caramel candies with 2 tbsp. Heavy Cream and a 1/4 tsp. Ground Ginger in the microwave according to the package's directions. When the pie has cooled slightly, drizzle caramel over the top and serve with a dollop of whip cream or scoop of vanilla bean ice cream.

Enjoy and Happy Baking!


Pumpkin-Pecan Pie

Happy Fall Y'all!

I am so glad it's FINALLY fall!
The temps are cooling,
the leaves are beginning their decent
and Pumpkin Spice Latte's are back!

Whoop Whoop!

Speaking of pumpkin ...
the very first card I removed
from my grandmother's box

Say, what!?!
This recipe combines
my two fall lovesPumpkin
and the fabulous center of pecan pie!

Pie Crust
1/4 cup Butter, cold
1/4 cup Crisco, cold
1 1/4 cup King Auther Flour, all purpose
1/2 tsp. Salt
1/4 cup Ice Water

Pie Filling
3 Eggs, lightly beaten
1 cup Sugar {I used half brown, half white}
1/2 cup Karo Syrup
1 cup Mashed Pumpkin
1 tsp. Vanilla Extract
1/2 tsp. Ground Cinnamon
1/4 tsp. Salt
1/8 tsp.Ground Ginger
1/8 tsp. Ground Nutmeg
1 cup Pecans

For the crust:
In a food processor, pulse butter, crisco, flour and salt until little balls of dough form. Slowly add water until one large dough ball comes together. Chill for 30 minutes. Roll out on a floured surface and place in a pie dish. Refrigerate until the filling is made.

For the filling:
Preheat oven to 350 degrees.
In a large bowl, whisk eggs and sugar. Add Karo and pumpkin and stir until combined. Season with listed spices and stir in pecans to coat. Pour filling into pie shell and bake for approx. 40-50 minutes, or until center has set. Serve room temperature with whipped cream.

I do not remember mygreat-grandmother 
making this particular pie ...
{I am sure it was a Church Pot Luck dish!}
But, man what a combination!!

The moment I opened
the oven, a billow of
fall scents took over my kitchen!

The center is still
like pecan pie,
it's just kicked up a notch!

The pumpkin gives it a 
creamy texture
and the spices add such a
great flavor to the pecans!

I'm thinking this will be
replacing my traditional pies
this year for Thanksgiving!
Enjoy and Happy Baking!