Category Archives: Dessert

What’s This

Chocolate Chip Pudding Cookies


Even tho I am retiring from the “blogging life” or at least taking a hiatus.  I couldn’t pass as the opportunity to adopt an orphan blog from Group B of the Secret Recipe Club.   A Spoonful of Thyme is a blog I have purused before so I was more than happy to pick out a goodie.  Since it was hubby’s birthday on Friday and I knew there would be lots of family gatherings I decided to head straight to the sweet stuff.  I came ever so close to making her Apple Cinnamon Bread Pudding until a quick double check indiciated that it had been a SRC post making it ineligible.   Thankfully there were a few DOZEN other recipes to select from and in the end I went with her Sprinkle Pudding Cookies.  I’m not a stranger to using pudding mixes as part of cakes in order to make them extra moist but this was a first for cookies and WOW!!!!  They cookies were so soft and moist – total melt in your mouth deliciousness.  I did have to swap out the sprinkles for chocolate chips as apparently most sprinkles taste nutty – which makes them a no go for my family.

What’s This

Serves: Makes 3 dozen cookies


3/4 cup butter, softened

1 cup granulated sugar

1 egg, plus 1 yolk

1 tsp vanilla

1 tsp baking soda

1/2 tsp kosher salt

1 (3.5 oz) box Jell-O Vanilla Instant Pudding

2 cups flour

1/2 cup mini chocolate chips (or sprinkles)


  1. Preheat oven to 350° F and line two baking sheets with parchment paper or silicon baking mats.
  2. Cream together the butter and sugar on medium speed for 10 minutes or until fluffy. Add the egg, plus the additional yolk, vanilla, and salt - mix until well combined.
  3. Add the Jell-O Vanilla Instant Pudding along with the salt and mix before slowly adding the flour and mixing until just combined. Stir in the chocolate chips.
  4. Scoop and drop walnut size (2 tbsp) dough onto the prepared baking sheets. Space the cookies about 2-inches apart. Bake 8-10 minutes until the cookies are almost set and just turning a light brown around the edges. DO NOT over bake!!!!!!
  5. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These were a huge hit with everyone – so much so that it’s a good thing we kept a few at home otherwise they would have disappeared before it was time for the picture!

Better Place

Apple Crisp

 apple filling

Hello August!!!  Hello Monday!!! Hello Secret Recipe Club reveal day!!!!  This month I was partnered with the incredible Andrea of Adventures in all things Food – which has got to be one of the best blog names EVER.   Andrea’s blog has a bit of everything, from vegetarian goodies to desserts to crafts fit for the entire family.  I’ve been a sweet kick lately so I went straight to her dessert section, trying to avoid eye contact with her peanut butter icing because OMGoodness chocolate donuts with PEANUT BUTTER – nom nom nom.  However, in the end I was won over by her fall ready Apple Crisp.  I’m normally a summer girl but I’m ready for cooler temperatures!   Didn’t even make any changes to the recipe – it’s perfect already!  While Andrea didn’t specify what type of apple, I went with Pink Ladies since they offer a great combination of sweet and tart.  Plus they hold up well when it comes to baking.

Apple Crisp


6 cups apple, peeled and sliced (about 3 large)

1/4 c. unsweetened apple juice

2 Tbsp. brown sugar

1 Tbsp. cinnamon

1 tsp. nutmeg

1 c. flour

1/2 c. brown sugar

1 tsp. cinnamon

1 stick unsalted butter, cold

1/2 cup old fashioned oatmeal


  1. Preheat oven to 350 degrees and butter up a 9x9 baking dish
  2. Put the sliced apples into a large bowl buttered then add the apple juice along with the cinnamon and nutmeg. Toss well then pour into the baking dish
  3. In a separate bowl mix combine the flour, brown sugar, and remaining cinnamon. Cut in the butter with a pastry blender or with two knives.
  4. Stir in the oats and sprinkle this over the apples.
  5. Bake for 40 to 45 minutes or until the apples are bubbling and topping is golden brown. Allow to set for 5 minutes then Serve!!!!

I also went with old fashioned oats, tho quick oats would also work well.  I just prefer a crisper crisp!  For a vegan option, switch out the butter for earth balance or a similar spread – easy peasy.   Since there are 5 Mondays in August – there will be another secret recipe club post at the end of the month so hope to see everyone then (if not sooner).

Wiggle Wiggle Wiggle

Best Oatmeal Cookies EVER


Welcome to a bonus July SRC recipe!!!!  When I saw the call to adopt an orphan from group C I was super excited as I love exploring the other groups that make up the Secret Recipe Club.  Anne’s Simple and Savory (and sometimes sweet) is a blog stuffed to the brim with healthy and delicious recipes – including an entire section devoted to vegan and vegetarian food.  Since I only had a few hours to pick, make, and blog I went straight to work finding the perfect recipe.  I flagged two different coconut cookies, a spicy buffalo cauliflower dish, and two perfect for baby recipes: applesauce and hummus.  In the end however Joe decided he NEEDED to try her “best oatmeal cookies” recipe and so that was that!  I didn’t have any raisins so I switched for semi-sweet chocolate chips – not the healthiest option but I was on a tight schedule.  I also used unsweetened  flaked coconut in place of shredded since that’s what I had on hand.

Best Oatmeal Cookies Ever

Serves: Yields 30 cookies


1 cup whole wheat flour

1 teaspoon baking powder

1 teaspoon cinnamon

½ teaspoon baking soda

½ teaspoon table salt

¾ Cup Honey

¼ cup greek yogurt (I used Wegmans Brand)

2 tablespoons coconut oil

1 large egg

1 teaspoon pure vanilla extract

1? cups uncooked old-fashioned rolled oats

1 cup chocolate chips

½ cup unsweetened flaked coconut


  1. Preheat oven to 350 and line baking sheets with parchment paper or silione mats
  2. In a small measuring cup whisk together the flour, baking powder, cinnamon, baking soda, and salt - set aside
  3. In a large bowl, mix together the honey, Greek yogurt, coconut oil, egg, and vanilla until well combined. Add the flour mixture and mix until just combined before stirring in the oats, chocolate chips, and coconut.
  4. Roll the dough into walnut sized balls and drop of the lined cookies sheet then bake for 9 - 10 minutes or until lightly brown. Note: they will be soft in the middle
  5. Remove baking sheet from oven and place on a cooling rack for two minutes before removing and placing the cookies directly on the cooling racks to finish cooling.

Easily the moistest oatmeal cookies I have EVER had!  If I was aiming for a standard chocolate chip and got one of these instead I would still be a happy camper – they are seriously that good!   The base recipe would also work well with craisins, going back to the healthy roots of this recipe.  Actually, any dried fruit would probably do well in this dough…thinking I need to get some dried cherries!!!!

In my Head

Sugared Wine Grapes & 

Garlic Chive Fries 

fries wine-graps

Welcome to a special themed edition of the Secret Recipe club!!!  Whenever a month has 5 weeks the 5th week gets a special theme and is open to members across all of the groups!  The special theme for today is Picnic/BBQ which is rather perfect for Memorial Day.  I was given The Cookaholic Wife which is run by Nichole who is “owned” by Gidget and Itty von Kat – her adorable cats!  I might be a dog person but totally understand the concept of being owned by a pet 😀  I totally failed this month at picking one recipe – but it’s a special day so that makes it okay to do two, right?!?!?  First up: garlic-chive fries!  Garlic + potatoes = WINNER!!!  We had friends over for dinner and these fries were devoured in minutes – and for once my hubby didn’t feel the need to coat his fries in Old Bay.   Next up: Frozen Wine Grapes.  These were the dessert for the same dinner and omgoodness they just made the entire dinner seem so fancy.  The best part is I was able to make them during baby’s morning nap, freeing me up in the afternoon to tidy up the place.  Love love love anything that can be done in advance!

Garlic Chive Fries

Serves: Serves 4


2 large russet potatoes

1 tbsp. olive oil

1 tbsp. fresh chives, chopped

1 tbsp minced garlic

1/2 tsp. salt

1/2 tsp. pepper


  1. Cut the russet potatoes into fries using a sharp knife or mandolin - making them as even as possible.
  2. Preheat oven to 450
  3. Place into a bowl and add the remaining ingredients tossing well to make sure the fries are coated. Pour onto a cookie sheet in a single layer. Bake for 12 minutes then flip and bake a final 12 minutes.
  4. Allow to cool slightly then serve and Enjoy!!!

With the fries the only change I made was using minced garlic in place of the garlic salt while the grapes were perfect as is so head over to Nichole’s blog for that recipe!!!   These grapes could also be added to a sangria to give it an extra punch or as a practical alternative to a travel ice bag to make sure your food stays cool while heading to a bbq or picnic.

A bonus reason why you should check out Nichole’s blog?!?!  She’s another Maryland blogger!  I’ll overlook that she prefers Delaware to MD’s Eastern Shore, after all nobody is perfect!  I’m actually finishing this post up from MD’s Eastern Shore so I might be a bit partial.

In the Kitchen



I’m one week behind on this post, technically last week was Brazil week over at /52weeksofcooking but thankfully they have a three week grace period.  When I saw the challenge was to cook something from Brazil, the first thing that came to mind was meat – and lots of it.  Brazilian steakhouses are pretty popular and every year most of my GenCon friends go there for dinner the final night.  Obviously that’s not going to work for my blog but some research pointed me towards a simple and delicious dessert recipe.  Generally I stay away from the super chocolate heavy desserts in favor of caramel but these truffles seemed so easy I just had to give it a whirl.   I found a number of different recipes online, all of which had different cocoa:butter:milk ratios so I gradually added the cocoa until I got the right taste and consistency.

Brazilian Chocolate Truffles

Serves: Makes 12 truffles


14 oz can unsweetened condensed milk

2 tbsp unsalted butter

2 tbsp cocoa powder



  1. Heat the unsweetened milk and butter in a saucepan over medium heat, once it begins to simmer whisk in the cocoa powder. DO NOT BOIL (reduce heat if needed)
  2. Continue stirring over medium heat until mixture begins to pull away from the side of the pan.
  3. Pour into a 8x8 baking sheet lined with wax paper and place in fridge for at least an hour.
  4. Remove from fridge and lightly flour hands or a melon baller. Form walnut sized and then roll in the sprinkles. Place on wax paper and allow to reset in the fridge for at least an hour.
  5. Serve and Enjoy!

 Sprinkles are the traditional topping, or so Google tells me, but any small treat would work – shaved coconut, mini chocolate chips, nuts, or anything else that goes with chocolate!  One word of caution – I used Wiltons sprinkles for these and while they tasted normal to me both of my family members with nut allergies said they tasted very nutty.  I’m not sure if that’s unique to the white ones but will be avoiding this brand in the future!

Also want to wish a Happy 5th Birthday to my favorite nephew 😀