Category Archives: Sweet Tooth

Basic Pie Crust

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In a season of making pies, you might be in the mood to make your own pie crust.  This is my favorite go-to recipe.  It’s easy and comes out right every time.  I make extra so that I can cut out little creations for my pie crust.  On my last pumpkin pie, I added leaves.  It’s all about presentation! -Amanda

photo-86Basic Pie Crust (9-inch)

1 1/4 cups all-purpose flour

1/2 t salt

1/3 cup plus 1 T shortening

3 to 4 T ice water

Combine flour and salt; cut in shortening with a pastry blender until mixture is crumbly.  Sprinkle with ice water, 1 tablespoon at a time, evenly of surface.  Stir with a fork until dry ingredients are moistened.  Shape into a ball; cover and chill until ready to use.

Roll pastry to 1/8-inch thickness on a lightly floured surface.  Place in pie plate.  Trim off excess pastry along edges.  Fold edges under, and crimp.  Chill.

Continue with creating your pie.  If you need a baked pie shell, prick the bottom and sides of pie shell with a fork.  Chill pastry until ready to bake.  Bake at 450 degrees for 10 to 12 minutes or until golden.

Classic Pumpkin Pie

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I know…some of you might think it is a little late for me to share my pumpkin pie recipe.  My plan was to share a few weeks ago when I first started making pumpkin pies for the season.  It’s hard to deny a 7 year old’s request for his favorite pie.  And then there was that text from a friend (not to be announced) that needed this recipe the night before Thanksgiving.  The truth is my recipe is straight off the Libby’s can!  It is one of those recipes that just works so there is no need messing it up.  There is still plenty of time to make pumpkin pies.  Forgive me this time!
And happy late Thanksgiving! -Amanda

Pumpkin Pie

3/4 cup granulated sugar

1 t ground cinnamon

1/2 t salt

1/2 t ground ginger

1/4 t ground cloves

2 eggs

1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin

1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk

1 unbaked 9-inch pie shell (or Amanda’s Pie Crust Recipe)

Whipped cream (optional)

Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

Pour into pie shell.  I put a small slab of butter on top.

Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Pumpkin Chocolate Chip Oatmeal Cookies

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It’s that time of year where pumpkins are on the brain.  While whipping up your traditional fall favorites, you need to make time for these cookies.  It’s a perfect way to use that leftover pumpkin puree.  Soft and chewy with a hint of pumpkin, these goodies are like eating a piece of fall.  Feel free to add some pecans or walnuts.  The cookie monsters in my house approved this addition to our fall dessert assortment.  Taste the fall!- Amanda

Pumpkin Chocolate Chip Oatmeal Cookies

1 cup all purpose flour
1 t baking powder
1/2 t baking soda
1/2 t salt
1 t pumpkin pie spice
1/4 cup butter, room temperature
1/2 cup white sugar
1/2 cup brown sugar
1 large egg
1/4 cup pumpkin puree
1 t vanilla extract
2 cups quick cooking oatmeal
1 cup semi-sweet chocolate chips

In a medium bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice.
With mixer, cream together the butter and the sugars until fluffy. Beat in the egg, followed by the pumpkin puree and the vanilla extract. Stir in the flour mixture and the oatmeal until just combined and no streaks of flour remain. Stir in the chocolate chips.
Drop rounded tablespoonfuls of the dough onto the baking sheet lined with parchment paper.
Bake at 350 degrees for about 11-13 min. Cookies will be lightly browned at the edges when done. Don’t over-bake or they can dry out.
Allow cookies to cool on the baking sheet for 3 minutes, then transfer them to a wire rack to cool completely.

Makes about 2 dozen

Happy Birthday Pancakes

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My sweet, energetic, determined, little boy turned 7!  The sky was the limit for his birthday dinner.  He could go to his favorite restaurant, order pizza, whatever… William requested I make breakfast for dinner.  I wanted to whip up a special treat.  Our Happy Birthday Pancakes, complete with sprinkles, create a celebration.  Warning: They are very sweet so you will need a large glass of milk.  Happy Birthday, William!  Love, Mommy

Happy Birthday Pancakes

1 1/2 cups all purpose flour
2/3 cup yellow cake mix (I used Betty Crocker)
1 T sugar
3/4 t baking powder
pinch of salt
2 eggs
1 t vanilla extract
1-2 cups milk
assorted sprinkles

Combine flour, cake mix, baking powder, sugar, and salt in a bowl and mix. Add 1 cup of milk, eggs, and vanilla and stir until smooth. You want the batter to look like regular pancake batter; not too thin, not too thick. This will vary greatly on the brand of cake mix you use. You might need to add a little more milk.  Take a small taste test as well to see if the pancakes are flavored enough.

Preheat a skillet on medium heat.  Fold desired amount of sprinkles into batter. Pour batter in 1/4 cup measurements onto skillet and let cook until bubbles form on top, about 2-3 minutes. Flip and cook for 1 minute more. Serve with vanilla glaze.

Vanilla Glaze

1 cup powdered sugar
1 T milk
1/2 t vanilla extract
assorted sprinkle

Mix milk, vanilla, and powdered sugar until glaze forms. You may need to add a little more sugar or water/milk to reach desired consistency. Mix sprinkles into glaze and drizzle on pancakes.

Happy 7th Birthday, William!

Pumpkin Bread

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We have entered my favorite time of the year.  Baking in the fall just makes me happy.  The other night our kitchen was alive with the smell of pumpkin bread.  Seriously, nothing says “Hello Fall” like pumpkin bread.  This easy recipe was given to me by my mother-in-law when I first entered the Fuller family.  It has been a traditional recipe ever since.  Make it the night before to experience the ultimate goodness.  Oh the smell of fall!-Amanda

Pumpkin Bread

3 1/3 cup flour

3 cup sugar

1/2 t salt

1 t cinnamon

1 t nutmeg

2 t baking soda

1 cup vegetable oil

4 eggs

2/3 cup water

1 can pumpkin

1 cup chopped walnuts (optional)

On a low speed, mix flour, sugar, salt, cinnamon, nutmeg, and soda.  Mix well.  Make a hole in the middle.  Add cooking oil, 4 eggs, water, and pumpkin.  Stir well.  Add walnuts.  Grease and flour 2 bread pans.  Split the batter between the two bread pans.  Cook 1 hour or little longer at 350 degrees.  Cool completely on rack.  Wrap bread and refrigerate.  Make the night before for total yumminess.

“Say What” Brownies

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Honestly! The name says it all!  In a quest to create homemade brownies for some new friends, I stumbled upon a brownie that makes you question everything.  You will be grabbing a chilled glass of milk or a freshly brewed decaf to complete this delectable treat.  To treat my friends, we topped with Vanilla Blue Bell Ice Cream.  Enough is never enough! -Amanda

“SAY WHAT” Brownies

“Say What” Brownies

4 ounces unsweetened Ghirardelli chocolate; coarsely chopped
3/4 cup butter
1 ½ cups white sugar
3 eggs, lightly beaten
1 t vanilla extract
¼ t kosher salt
1 c flour
12 mini Snickers candy bars; cut into fourths

Microwave chocolate and butter in large bowl at medium power for 3-4 minutes or until butter is melted. Then whisk until chocolate is melted. Stir in sugar. Add in eggs, vanilla extract, and salt. Gradually add in flour and stir until just combined. Line an 8×8 inch baking pan with foil and spray with nonstick cooking spray.
Spread ½ the batter into prepared pan. Add an even layer of Snickers and cover with remaining ½ of brownie batter. Bake at 350 degrees for 30-35 minutes; do not over bake.
Remove to cooling rack.  Cool completely before cutting. Makes about 16 small brownies.

Classic Brownies

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Classic Brownies

Sometimes you just want it classic!  No frills!  Yes, Betty Crocker has a brownie mix and it is completely fine to use a box mix from time to time.  These brownies just taste like your mom whipped them up and placed them on a sweet vintage plate.  So, put your snazzy apron and grab a whisk.  I know someone will thank you later! -Amanda

1½ cups sugar
¾ cup flour
¾ cup Hershey’s cocoa powder
3 eggs
¾ cup unsalted butter, melted
¾ cup Ghirardelli semi-sweet chocolate chips

By hand (you can do that) mix together the sugar, flour, salt, cocoa, eggs and melted butter.  Once the dry ingredients are mixed in, you are set.  Stir in the chocolate chips.

You know how much I love parchment paper.  Line a 9×13 baking dish with parchment.  This will keep your brownies from sticking to the edge and make it ever so easy to get out of the baking dish.

Pour the batter and spread it out. If you get crazy, you will move around your parchment paper.  Take it easy and push the batter down with a rubber spatula.

Bake at 325 degrees for 25-30 minutes. It’s done when a toothpick inserted in the tallest part comes out clean. Keep in mind you’ve got chips in there. If you hit one with the toothpick it will have melted chocolate on it. You might need to poke a couple of spots to make sure you aren’t hitting a chip.

Carefully lift the parchment out of the baking dish. Get a spare set of hands if you can.  Then peel the edges and let cool for a few minutes before slicing.

Patriotic Shortcakes

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So, I have been busy!  I know it has been a few weeks since I have added any recipes.  At the beginning of the month, we had a great visit with my parents.  I was able sing and dance around the kitchen for fun family meals.  Although my broadway moves are polished and poised, I did receive a few raised eyebrows from my father.  Nevertheless, I wanted to make a special treat on July 4th.  Chris loves REAL strawberry shortcake (not that spongy junk) so I decided to kick it up Uncle Sam style.  Fireworks!  Plus there were leftover shortcakes for a repeat the following evening.  It is easy to say that I believe it has become a family favorite.  Enjoy!- Amanda

Patriotic Shortcakes

1 (16-oz.) container fresh strawberries, rinsed & quartered

1 pint container fresh blueberries, rinsed

3/4 cup sugar, divided

1/4 t almond extract

1 cup whipping cream

2 T sugar

2 3/4 cups all-purpose flour

4 t baking powder

3/4 cup cold butter, cut up

2 large eggs, lightly beaten

1 (8-oz.) container sour cream

1 t vanilla extract

Combine strawberries and blueberries, 1/2 cup sugar, and almond extract. Cover berry mixture, and let stand 2 hours.   Beat whipping cream at medium speed with an electric mixer until foamy; gradually add 2 T sugar, beating until soft peaks form. Cover and chill up to 2 hours.


Combine flour, remaining 1/4 cup sugar, and baking powder in a large bowl; cut butter into flour mixture with a pastry blender until crumbly.  Whisk together eggs, sour cream, and vanilla until blended; add to flour mixture, stirring just until dry ingredients are moistened. Drop dough by lightly greased 1/3 cupfuls onto a lightly greased baking sheet.  Bake at 450° for 12 to 15 minutes or until golden. 

Split shortcakes in half horizontally. Spoon about 1/2 cup berry mixture onto each shortcake bottom; top each with a rounded spoonful of chilled whipped cream, and cover with tops. Serve with remaining whipped cream.  Using 1/3 cupfuls you will make around 12 shortcakes

The Giant Cookie Cake

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I love to celebrate!  It is usually not too hard to find a reason for a celebration.  In our house, we celebrate “half” birthdays.  This week we celebrated William’s half birthday.  I wanted to make something new and tasty.  He recently discovered The Great American Cookie Company and told us about the amazing cookie cakes this place creates.  I’m a bit competitive and did not want my son to think this cookie company had anything over his mommy!  Well folks, let’s just say I impressed the whole house with my own Giant Cookie Cake. (No hard feelings cookie company!)  The boys approved this dessert and continued to support it for breakfast!  It is super easy and delicious!  Happy Half Birthday, sweet boy!- Love, Mommy

The Giant Cookie Cake

1/2 cup white sugar
1/2 cup packed light brown sugar
1/2 cup butter, melted and cooled
1 egg
1/2 teaspoon soda
1/2 teaspoon salt
1/2 teaspoon vanilla
1 1/2 cup flour
1/2 cup chocolate chips

With a mixer in a medium bowl, cream together the sugars and butter. Add the egg and vanilla and mix. Add the dry ingredients and mix well. Gently add chocolate chips.  (you can get crazy with it and add M&Ms, nuts, or white chocolate chips too).
Line a large baking sheet with parchment paper. Press the cookie into a circle or desired shape.

Bake at 350 degrees for 13-16 minutes until the cookie is lightly golden brown. Let the cookie cool completely on the baking pan. Once the cookie is cool, use icing to add decor.

Nana’s Banana Pudding

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This week my mom came to visit.  Our first visitor to our new home and state.  One evening for dessert, she whipped up her banana pudding.  A couple things to understand: (1) My mother’s daughter (me) does not like bananas in her banana pudding.  (2) Since I was young, my mother made banana pudding just a little differently compared to others just to please her daughter.  Yes, you will notice that she uses vanilla pudding instead of banana pudding.  And you will notice that two separate containers are prepared.  One container with bananas and one delightful dish containing NO bananas.  Simple and Easy!  Yes, it might be weird but I’m the girl who loves banana pudding without bananas… and no, it’s not just vanilla pudding with vanilla wafers to me! -AF

Nana’s Banana Pudding

1 cup cold milk

2 cups half and half

1 can Eagle brand milk

1 large pkg. (5.1 oz) JELL-O Vanilla Flavor Instant Pudding & Pie Filling

1 (8 ounce) container Cool Whip Whipped Topping , thawed

30 vanilla wafer cookies

3 bananas, sliced

Pour milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes. Let stand 3 minutes. Gently stir in whipped topping.

Line the bottom and sides of your serving bowl(s) with vanilla wafters.  Choices are to be made here.  Do you want a big container or individual containers?  My mom makes two larger containers.  (one with bananas, one without bananas) Now, top wafers with bananas.  Then top with of the pudding mixture. Refrigerate until ready to serve.

Prior to serving sprinkle banana pudding with crush vanilla wafers.