Category: Desserts


1 tube peanut butter cookie dough

1 package Reese’s minis

That’s it!

Spray mini muffin pan.  Cut dough into 12 equal slices.  Cut slices in half.  Roll each half into a ball and place in the muffin pan.


Press down in the center to make a dent to put in the candy.


Press candy down in.


Bake 350 F for 10 minutes.


Cool in pan.  If you try to remove it too soon, the top can break off.

To make them look fancier, you can melt and drizzle with chocolate.


Grace’s Apple Cake


3 C. flour
2 C. sugar
1 C. oil
4 Unbeaten eggs
½ tsp. salt
7 Tbsp. orange juice
2 ½ tsp. vanilla
3 tsp. baking powder
Combine cake ingredients.


Mix together 4 to 5 (or more!) sliced peeled apples, 2 tsp. cinnamon and ¼ C. sugar.

Pour half of dough into 13 x 9 dish that has been sprayed with cooking spray.

Layer apples over dough


and top with remaining dough.


Bake in 350° oven 60 minutes until golden.


Sprinkle with powdered sugar (optional).  Top with whipped cream (also optional).

This is a recipe from my mother. I actually got it from my cousin, Barbara, the keeper of the family recipes! She said everyone who has tasted it always asks her to make it for the next gathering.

Libby’s Pumpkin Pie

Libby's Pumpkin Pie

Donovan wants to bake the perfect pumpkin pie for Thanksgiving.  I remember that my Aunt Harriet always followed the recipe on the Libby’s pure pumpkin can!  Yumm.  I can’t wait to have some.



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.

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.


Well, Molly the Baker is off to her externship from the Culinary Institute of America.  She will be working making pastries for the next twenty weeks in Colonial Williamsburg.   I am so happy for her!  She just finished a breads class and sent me a few amazing pictures (no recipes, of course).  I love the looks of the Religieuses, so I searched up a recipe.  This one is only for the serious baker!  I found a great step by step guide at  Here is the link:

Their website has loads of over the top french pastries recipes!

One of my other favorite pictures that she sent was of a sandwich buffet that has me inspired.  What a great idea for a large gathering!

sanddwich buffet(1)

The other bread pictures are for viewing enjoyment only, as I am not much of a baker and will likely never try these myself.

cheddar onion rye rollsCheddar Onion Rolls

chocolate danishChocolate Danish

cranberry pecan breadCranberry Pecan Bread

everything bagelsEverything Bagels


pain de briocheBrioche

seeded rollsSeeded Rolls

I’m one proud Mama!

Molly and Apples

Molly the Baker


Carrot Cake:

2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon table salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ground ginger
2 cups granulated sugar
1 1/4 cups canola oil
4 large eggs
3 cups grated peeled carrots
1 cups coarsely chopped walnuts (optional) – Molly used pecans.
1/2 cup raisins (optional)

Preheat oven to 350°F.

Whisk flour, baking soda, salt, cinnamon, nutmeg and ginger in medium bowl to blend. Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots, walnuts and raisins, if using them.

Butter two 9-inch-diameter cake pans instead of cupcake molds. Line bottom of pans with waxed parchment paper. Butter and flour paper; tap out excess flour. Divide the batter between the prepared pans, and bake the layers for about 40 minutes each, or until a tester inserted into center comes out clean. Cool cakes in pans 15 minutes. Turn out onto racks. Peel off paper; cool cakes completely.

Maple Cream Cheese Frosting:

Two (8-ounce) packages cream cheese, softened
1 stick unsalted butter, room temperature
2 cups confectioners’ sugar
1/4 cup pure maple syrup

In a stand mixer beat all the ingredients on medium until fluffy. Chill the frosting for 10 to 20 minutes, until it has set up enough to spread smoothly.

To assemble a carrot layer cake, frost the top of one cake, place the other cake on top. Frost the sides and top, swirling decoratively. Refrigerate the cake for 30 minutes to set up frosting.

Molly was disappointed with the consistency of the frosting, and how the finished cake looked.  That’s why she took only a picture of a piece already cut.  She kept saying she should have made cupcakes and piped the frosting.

Pavlova (from

Molly the Baker made a wonderful Pavlova using the recipe from Joy of Baking


Pavlova Recipe:

4 large (120 grams) egg whites

1 cup (200 grams) superfine (castor) sugar

1/2 teaspoon pure vanilla extract

1 teaspoon white vinegar

1/2 tablespoon cornstarch (corn flour)


1 cup (240 ml) heavy whipping cream

1 1/2 tablespoons (20 grams) granulated white sugar (or to taste)

1/2 teaspoon pure vanilla extract

Fresh fruit – kiwi, strawberries, raspberries, blackberries, passion fruit, peaches, pineapple, or other fruit of your choice


Preheat oven to 250 degrees F (130 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper and draw a 7 inch (18 cm) circle on the paper. Turn the parchment paper over so the circle is on the reverse side.

In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on medium speed until they hold soft peaks. Start adding the sugar, a tablespoon at a time, and continue to beat, on high speed, until the meringue holds very stiff and shiny peaks. (Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers). Beat in the vanilla extract. Sprinkle the vinegar and cornstarch over the top of the meringue and, with a rubber spatula, gently fold in. Spread the meringue inside the circle drawn on the parchment paper, smoothing the edges, making sure the edges of the meringue are slightly higher than the center. (You want a slight well in the center of the meringue to place the whipped cream and fruit.)

Bake for 60 to 75 minutes or until the outside is dry and is a very pale cream color. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven. (The outside of the meringue will feel firm to the touch, if gently pressed, but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.) 

The cooled meringue can be made and stored in a cool dry place, in an airtight container, for a few days. 

Just before serving gently place the meringue onto a serving plate. Whip the cream in your electric mixer, with the whisk attachment, until soft peaks form. Sweeten with the sugar and vanilla and then mound the softly whipped cream into the center of the meringue. Arrange the fruit randomly, or in a decorative pattern, on top of the cream. Serve immediately as this dessert does not hold for more than a few hours.

Serves 6 to 8.

Amazing as always Molly!

carmel cookie carmel cookie open

Molly the Baker found this recipe on Bakeaholic Mama’s website.  YUMMY!
1/2 cup  butter
1/2 cup sugar
1/2 cup packed dark brown sugar
1 large egg
1 tsp vanilla extract
1 1/4 cup all-purpose flour
3/4 cups old fashioned oats
1/4 teaspoon salt
1/2 teaspoon baking powder
12 caramels ( I use kraft)
12 tsp peanut butter


Preheat oven to 350.

In a small sauce pan melt butter on medium/low heat until it has become a golded brown color and spells kind of nutty or toffee like. Remove from heat.

In a medium bowl mix both sugars, egg and vanilla together. After that is combinded mix in your browned butter.

Mix in your, oats, flour, salt and baking powder. Once your dough has come together refriderate for 20 minutes.

Once the dough has chilled a bit, remove from refrigerator and roll into 12 equal sized balls. Place each cookie dough ball on a parchment paper lined cookie sheet about 2 inches a part.

Push a carmel sqaure into the center of each cookie dough ball. You can form the sides of the cookies a bit if you want to cover the caramel more.

Dollop a tsp of peanut butter on the top of each caramel.

Bake for 12-14 minutes or until the cookies are golden.


2 c sugar

1 3/4 cups all-purpose flour

3/4 c. unsweetened cocoa powder

2 tsp. baking soda

1 tsp. baking powder

1 tsp. kosher salt

2 eggs

1 c. buttermilk

1 c. strong black coffee

1/2 c. vegetable oil

2 tsp. vanilla

2 tsp. orange zest

Heat oven to 350 F.  Grease and flour two 9 inch round baking pans or one 13 x 9.  Set aside.

In bowl of stand mixer whisk sugar, flour, cocoa, baking soda, baking powder and salt.  Mix on low until well combined.   Add eggs, buttermilk, coffee, oil and vanilla.  Beat on medium speed for about two minutes.  The batter will be thin.  Pour into prepared pans.

Bake in preheated oven for 30 to 35 minutes for round pans or 35-40 minutes for rectangular pan.  Use toothpick test.  Cool 10 minutes.  Remove and place on wire racks.


Molly used a chocolate orange buttercream frosting and decorated with a dark chocolate chocolate ganache.



Boy, you can tell when Molly’s in town.  So many yummy desserts.  I may never buy brownie mix again (even when its on sale!)  These are soooooo good.  Molly says to be sure to cut them with a plastic knife.  The brownies don’t stick to it, and you won’t scratch your pan!


3/4 c. cocoa (Hershey’s of course!)

1/2 tsp. baking soda

2/3 c. melted butter (divided in two)

1/2 c. boiling water

2 c. sugar

2 eggs

1/1/3 c. flour

1 tsp. vanilla

1/4 tsp. salt

1 c. chocolate chips (her add in)

Stir cocoa and baking soda in a big bowl.  Shir in 1/3 c. melted butter.  Add boiling water.  Stir until thick.  Add sugar, eggs, other 1/3 c. melted butter.  Blend.  Add flour, vanilla, and salt.  Blend.  Add chips.

Pour into prepared 10 x 15 jelly roll pan.  Bake 350 F for 25-30 minutes.  Toothpick test for doneness!

Molly the Baker strikes again! This recipe is from Buns in My Oven’s website.


1 c. flour
½ c. sugar
¼ c. cocoa powder
½ tsp baking soda
½ tsp. vanilla
1 egg
6 Tbsp. sour cream
¼ c. milk
¼ c. vegetable oil
Combine dry ingredients in one bowl.
Combine wet ingredients in a second bowl.
Stir wet ingredients into dry.
Bake 375 F 8 minutes or until springs back.

Molly added in white chocolate chips and glazed with a simple sugar glaze and white chocolate peanut butter ganache.


Simple Sugar Glaze

• 1 1/2 cups (150 grams) confectioners’ sugar, sifted to remove any lumps
• 3 to 4 tablespoons milk or water

White Chocolate Peanut Butter Ganache

8 oz white chocolate chips
1 c heavy cream
2 Tbsp. unsalted butter
1/4 c peanut butter
1/2 tsp. vanilla

In a microwave-safe bowl, heat the cream and butter until it starts to boil (about 1 1/2 minutes). Pour this over the chocolate and whisk until all the cream and butter is incorporated into the chocolate and all the chocolate is melted.
Add the vanilla and peanut butter and whisk until smooth.
Let the ganache set at room temperature and it will thicken to a spreadable consistency. To speed up this process, place the ganache in the fridge.



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