Posts from the ‘Desserts’ Category

Old Fashioned Pumpkin Pie

So, I have all these pumpkins in my little garden this year and I decided to make a pumpkin pie for Christmas dinner. I found lots of recipes for pies from scratch and while they all looked good, I decided on the one for which I have all ingredients on hand… I won’t taste it till this weekend, but so far it baked up very nicely and spells tasty.

So, basically you have some baked pumpkin – pureed – add some spices and cream or evaporated milk, and eggs… and off you go. The recipe called for cardamom, which I didn’t have so I just left it out… and even though I drained my pumpkin overnight, it was still a bit watery so I didn’t include all the milk the recipe called for, but my pumpkin pie filling still seemed very thin… but it baked up okay! Also, my hubby picked up graham cracker crust instead of pie crust so… hm…. interesting.

Here’s the link for the pumpkin pie recipe I used on Simply Recipes.

so, we tried the pie last night – very good! the spices weren’t overpowering and personally I could have used a bit more…everyone enjoyed it!

Matcha Green Tea and Avocado Pudding

I just made this tasty concoction – actually I was trying to make a shake but it was so creamy looking and tasted great so … works great as a “pudding”! I think this will pass for a Paleo inspired dessert!

the measurements are approx. but pretty close —

  • 1 tsp sunflower butter
  • 3/4 cup coconut milk
  • 1 avocado
  • 1 tbsp matcha green tea powder
  • 1 tsp unsweetened applesauce
  • 2 scoops vanilla whey protein
– blend well in blender and enjoy!  it’s really creamy and mild flavored —

Recipe by: r2bcluvs2cook

Apple Kuchen

OMG this was awesome.  I wasn’t sure it was going to work out as my dough seemed very sticky (added more flour when putting in pie pan) but it turned out great. This recipe creates 2 kuchen – the apples were delicious and the crust was browned nicely (I used a stoneware pie pan)!

PG 37, from Company’s Coming – Breads cookbook


  • 1 tsp white sugar
  • 1/4 cup warm water
  • 1 tsp active dry yeast
  • 1 cup milk
  • 1/2 cup butter, melted
  • 1/2 cup sugar
  • 1/2 tsp salt
  • 2 cups all-purpose flour
  • 1 large egg, beaten
  • 4 cooking apples, cored peeled and sliced
  • 1/4 cup butter, melted
  • 1 cup sugar
  • 1 tsp cinnamon

INSTRUCTIONS (paraphrased)

  1. combine 1st 3 ingredients in cup and let sit 10 min to activate the yeast
  2. combine next 4 ingredients in a bowl and then add yeast mixture and blend
  3. add first amount of flour and the egg and blend
  4. add the second amount of the flour and blend well
  5. cover and chill in fridge for 2 hours then divide dough into 2 portions
  6. press into greased 9×9 inch pie pans and press dough up sides of pan
  7. lay slices of apples on pie crust then top with melted butter
  8. mix cinnamon and sugar together then sprinkle on tops of pies
  9. bake at 375 for 35 minutes – it may seems “watery” in the middle of your pie but that is just the sugar melted.

Chocolate Chip Oatmeal Cookies


Okay, these cookies are sooo freakin delicious – I made a few minor changes (noted below) and wow they are good….

for some reason I can’t hyperlink so here’s the web address (just copy and paste):

The recipe below is original (my changes are listed at bottom of this post):


  • 1/2 cup(s) (packed) brown sugar
  • 1/2 cup(s) granulated sugar
  • 1/2 cup(s) trans fat–free vegetable oil spread (60% to 70% oil)
  • 1 large egg
  • 1 large egg white
  • 2 teaspoon(s) vanilla extract
  • 1 1/4 cup(s) all-purpose flour
  • 1 teaspoon(s) baking soda
  • 1/2 teaspoon(s) salt
  • 2 1/2 cup(s) quick-cooking or old-fashioned oats, uncooked
  • 1 cup(s) bittersweet (62% cacao) or semisweet chocolate chips


  1. Preheat oven to 350 degrees F.
  2. In large bowl, with mixer on medium-low speed, beat sugars and vegetable spread until well blended, occasionally scraping bowl with rubber spatula. Add egg, egg white, and vanilla; beat until smooth. Beat in flour, baking soda, and salt until mixed.
  3. With wooden spoon, stir in oats and chocolate chips until well combined.
  4. Drop dough by rounded measuring tablespoons, 2 inches apart, on ungreased large cookie sheet. Bake cookies 12 to 13 minutes or until golden. With wide metal spatula, transfer cookies to wire rack to cool.
  5. Repeat until all batter is used.
  6. Store cooled cookies in tightly sealed containers up to 3 days.

Okay so the changes I made where to use Canola Oil instead of oil spread, I used 2 whole eggs and not 1 white and 1 egg, I used dark chocolate chips, and I used quick cook wild oatmeal, and 1/4 cup Stevia powder + 1/4 cup white sugar in place of the 1/2 cup white sugar. Result: soft, chewy cookies!!!

Peanut Butter and Hot Fudge Pudding Cake

This recipe comes from the Fix It and Forget It slow cooker recipe book – pg 250. I made this recipe with high hopes but fears of a burning mess in my crockpot – sadly I was correct. I don’t know if it’s my cooker or the recipe so…. I’m not sure I’d try cooking it in the crockpot again – maybe in the oven instead.

  • 1/2 cup flour
  • 1/4 cup sugar
  • 3/4 tsp. baking powder
  • 1/3 cup milk
  • 1 Tbsp. oil
  • 1/2 tsp. vanilla
  • 1/4 cup peanut butter
  • 1/2 cup sugar
  • 3 Tbsp. unsweetened cocoa powder
  • 1 cup boiling water
  • vanilla ice cream
  1. combine flour, 1/4 cup sugar, and baking powder. Add milk, oil, and vanilla. Mix until smooth. Stir in peanut butter. Pour into slow cooker.
  2. Mix together 1/2 cup sugar and cocoa powder. Gradually stir in boiling water. Pour mixture over batter in slow cooker. Do not stir.
  3. Cover and cook on High 2-3 hours, or until toothpick inserted comes out clean.
  4. Serve with warm ice cream.

No Fail Cake Mix Brownies

I desperately wanted some brownies but didn’t have any cocoa in the house, but I did have chocolate cake mix and so luckily I found a recipe online to try … it was okay – not great. I found that my brownies didn’t cook up all the way even leaving them in the oven longer than the recipe suggested … BUT they did taste yummy. Here’s the recipe if you want to give them a try…

Low-fat Carrot Cake

I was craving something sweet a couple days ago and decided on a carrot cake – but I also didn’t want to fix something loaded with fat so I found this recipe online and gave it a try – it turned out pretty good! The cake rose beautifully and tasted very mild – I would add more spice next time just because I like lots of flavor…but it was definitely easy and I would make this recipe again. The only change I made was to add milled flax seed and leave off the powdered sugar icing.

Here’s the recipe:

Makes: 16 servings

Prep: 20 minutes
Bake: 50 to 55 minutes


  • 3-1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 3/4 teaspoon salt
  • 1 cup firmly packed brown sugar
  • 1 cup plain nonfat yogurt
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 2 large egg whites
  • 2 teaspoons vanilla extract
  • 1 pound carrots, shredded
  • 1-3/4 cups confectioners’ sugar
  • 2 tablespoons fresh orange juice


1. Heat oven to 350 degree F. Coat a 10-cup Bundt pan with vegetable cooking spray.

2. Combine flour, sugar, baking powder, baking soda, cinnamon, ginger, and salt in large bowl. Whisk brown sugar, yogurt, oil, whole eggs, egg whites, and vanilla together in another bowl until well blended. Stir in carrots and flour mixture just until blended.

3. Pour batter into prepared pan. Bake 50 to 55 minutes, until toothpick inserted in center of cake comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan; cool completely.

4. Make glaze: Stir confectioners’ sugar and juice together in bowl until smooth. Spread glaze over cake. Makes 16 servings.