Sweets to Die For  2
Tropical Popcorn Balls
6 heaping cups of popped corn
1/4 cup agave nectar or honey
1/4 cup creamy peanut butter, almond butter, room
1/4 cup chopped macadamia nuts
1/4 cup  shredded unsweetened coconut
1. Line a baking sheet with parchment paper or wax
paper. Prepare a medium bowl of ice water. Put popcorn
in a large bowl.
2. Combine agave or honey & peanut butter or almond butter in a small saucepan. Cook
over medium heat stirring gently but constantly. As soon as the mix starts to lightly
bubble, cook, stirring constantly for 15 seconds more.
3. Immediately pour the mix evenly over the popcorn gently mix with a wooden
spoon or spatula until well coated. Gently stir in macadamia nuts.
4. Dip both hands in ice water. Working quickly press small handfuls (heaping 1/4 cup
eac) of the popcorn mixture into 2 inch balls. Make sure the ball has macadamias on it.
5. Place balls on a prepared baking sheet. If them seem fragile rinse hands with cold water
& press & squeeze each ball again to help keep it together. Roll each ball in coconut or
sprinkle with coconut while still a little damp & sticky.
6. Let cool completely before serving. To store, indiviually wrap with film wrap & put in an
airtight container.
Who Ate All The Popcorn Balls??
Pumpkin Silk Pie
32 Nabisco Ginger Snaps
1/4/ cup butter melted
1/4 cup sugar
8oz. pkg. Philly cream cheese softened
2 teaspoons vanilla
1/2 teaspoon pumpkin pie spice
1 cup powdered sugar
1 cup pumpkin
16 oz. container cool whip
8 oz. container cool whip for
decorating pie
Finely crush 32 cookies.
Press into springform pan.
Bake 325 degrees for 5 minutes.
Beat soft cream cheese until light & fluffy. Add
powdered sugar, pumpkin, vanilla, pumpkin pie spice,
beat until smooth.
Fold in large container of cool whip & spread  mixture
in pan.
Place in the fridge for a couple of hours or overnight
to allow to set. Remove sides top with additional
topping. Sprinkle with pumpkin pie spice.
Use decorating bag to make rosettes on top of the pie.
The Dippity Dips
1  8 oz. cream cheese Philly
1 cup sugar
1 small container marshmellow fluff
1 small tub cool whip
1 teaspoon vanilla extract
Beat cream cheese ( room temperature)  
with sugar & vanilla until well mixed. Fold
in cool whip & marshmellow fluff. Place in a
bowl & chill.
Cheesecake Fruit Dip
Butterfinger Fruit Dip
1   8oz. Philly cream cheese, room
7 ozs. marshmellow fluff
4 ozs. cool whip
3 full sized butterfinger candy bars
In a blender or food processor finely grind the candy
bars. Alternately put them in a sealed bag & beat them
with a mallot until crushed. In a large bowl beat cream
cheese & marshmellow fluff until light & fluffy. Fold in
cool whip & all but a handful of the candy crumbs.
Spoon dip into a serving dish & sprinkle the remaining
crumbs over the top. Serve with apple slices & graham
Creamy Mint Dip
1   8oz. Philly cream cheese, softened
1 13 oz. marshmellow creme
10 - 15 mint & fudgy cookies or thin mints
1/4 cup mini m&m's
Chop cookies & M&M's to a desired size. Set aside.
In a medium bowl with the help of a hand mixer,
mix the cream cheese & marshmellow creme
Incorporate the cookies & M&M's to the mixture
mixing all together. Serve & dip with green
Apple Brickle Dip
Vanilla Pumpkin Dip
1  8oz. Philly cream cheese
1/2 cup brown sugar
1/2 cup sugar
1 teaspoon vanilla extract
1 package Heath Toffee Bits
sliced apples
Beat cream cheese, sugars, vanilla extract ina
bowl. Fold in toffee bits. Refrigerate till ready to
serve. Serve with apple slices.
16 oz. container frozen cool whip,
1 - 5oz. box vanilla instant pudding mix
1 15 oz. can solid pack pumpkin
1 teaspoon pumpkin pie spice
In a large bowl, mix together instant vanilla
pudding, pumpkin & pumpkin pie spice.
Fold in cool whip, chill in the frig until
serving. Serve with graham crackers, apples
& pound cake.
Pineapple Pretzel Fluff
1 cup coarsely crushed pretzels
1/2 cup butter, melted
1 cup sugar, divided
1   20oz. can crushed pineapple,
1  12oz. tub cool whip
1  8oz. cream cheese, softened
In a small bowl combine the pretzels, butter & 1/2
cup sugar. Press into a 13x9 baking pan. Bake
400 degrees for 7 minutes. Cool. Meanwhile in a
large bowl beat cream cheese with remaining
sugar until creamy. Fold in the pineapple & cool
whip. Chill until serving time.
Break pretzel mixture into small pieces, stir in
pineapple mixture. 6 cups yield
Lemon Tarts
Well ....Lemon may not really have any
reference to the almighty Halloween
season....but at this house we include it
cause we love it!
Ingredients for Crust
8 tablespoons unsalted butter,
1/2 cup sugar
1 egg
1 1/2 cup all purpose flour
pinch salt
Ingredients for Lemon Filling
2 eggs
3 egg yolks
1/4 cup whipping cream
juice from 1 large lemon
1/4 cup sugar
Ingredients for Topping
4 tablespoons powdered sugar, divided
1/2 cup whipping cream
Use this recipe or any cookie
dough recipe for the crust part.
24 tarts
1. To make cookie crust: in a stand mixer or a hand
mixer beat butter & sugar until light & fluffy, about
3 minutes on high. Add egg & mix on medium until
fully incorporated. Add flour, baking soda & salt
all at once & mix on medium just until no spots of
flour remain, about 20 seconds. Do not over mix.
Wrap dough in parchment paper & refrigerate 30
2. Preheat oven to 350 degrees. Lightly grease a
mini muffin tin with butter or Pam.
3. While oven is preheating make lemon filling
by whisking together the eggs, egg yolks,
whipping cream, lemon juice & sugar until
4. Remove cookie dough from frig, divide the
dough into quarters & divide each quarter into 6
even balls of dough. Place each ball of dough into
a space in the muffin tin. Using your thumbs
press the dough into the tin so that it is evenly
distributed along the sides & bottom. ( Don't
worry if it is a bit thinner in some places than
5. Pour the lemon filling into the center of each
cookie, stopping just below the top of the crust.
6. Bake until filling is set & crust begins to turn
golden, 10 - 12 minutes. ( do not over-bake). Pull
tarts out just when you see a golden brown  finish.
Allow to cool completely to room temperature.
Refrigerate until ready to serve.
7. Before serving dust the top of the tarts with 2
tablespoons of powdered sugar. Beat whipping
cream with remaining 2 tablespoons of
powdered sugar until stiff peaks form. Pipe or
spoon whipping cream on top of each tart.
Serve cold.
Now You See Him
Now You Don't
Caramel Apple Whoppie Pies
2 medium granny smith apples
1/2 teaspoon lemon juice
1/2 cup butter, softened
1 cup sugar
1 teaspoon vanilla extract
1 egg
2 1/3 cups all purpose flour
2 1/2 teaspoons baking powder
1/8 teaspoon salt 1/4 cup finely chopped walnuts
Caramel Butter Frosting
25 caramels
1/4 cup milk
1/2 cup butter
2 1/2 cups powdered sugar, sifted
1/4 teaspoon vanilla extract
This is more of a cake cookie, add a tiny bit of cinnamon, allspice &
nutmeg to whoopie batter for a more cookie like texture
1. Line a baking sheet with parchment paper or grease
the wells of a whoopie pan. Preheat oven to 375
degrees. Peel, core & grate apples (you should have
about 3 cups). Add lemon juice to apples & toss. Mix
butter, sugar & vanilla until light & fluffy. Add the egg.
2. Sift together flour, baking powder & salt & add to
batter. Add the grated apple & stir until combined. Use a
ice cream scoop or heaping tablespoon to scoop the batter
on to the prepared baking sheet or whoopie pan. Use a 1/2
inch scoop for small whoopies to fit in mason jars for gifts.
Sprinkle each mound of batter with walnuts.
3. Bake 10 - 12 minutes or until firm to touch. Transfer to
wire rack to cool. When the whoopies are completely
cool, match each 1/2 with its closest partner in size.
Note: because of the apple, the edge of your cookies
won't come out perfectly round, but thats ok, once you
fill them with frosting no one will notice. If it is
important to you to have perfectly shaped whoopies use
the whoopie pan.
For the frosting: Add caramels & milk to a medium
saucepan over medium low heat. Melt the caramels,
stirring often. Remove from the heat & allow to cool to
room temperature. In a mixing bowl cream together the
butter, powdered sugar & vanilla for 3 minutes on high.
Add the cooled caramel & milk on high for 2 minutes.
Witches Spirits
8 ozs. light rum
8 ozs. dark rum
4 ozs. creme de banana
4 ozs. blackberry brandy
24 ozs. cranberry juice
24 ozs. pineapple juice
2 ozs. grenadine
6 cups ice cubes
Combine ingredients & mix well.
Reinfield........make sure you write down 2
eggs instead of one......makes the crust oh
so flakey.
Lavender Whoopie Pies
1/2 cup plain greek yogurt
1/4 cup milk
4 teaspoons dried lavender
1 teaspoon vaniila extract
2 1/4 cups all purpose flour
1 1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter , softened
1/4 cup oil
1 cup sugar
2 large eggs
red & blue food coloring or
Ingredients for Frostings
1 cup butter, softened 1/2 salted...1/2 unsalted
seeds of 1 vanilla bean
3 cups powdered sugar
1 teaspoon vanilla extract
2 1/2 - 3 tablespoons milk
2 tablespoons heavy cream
Preheat oven to 350 degrees
1.  In a food processor or blender, combine yogurt,
milk, dried lavender & vanilla , blend for 1 minute,
scraping sides of bowl & lid of food processor once
during blending.
2. Pour mixture through a fine mash strainer into a bowl
while using a spatula to press & rub lavender against
strainer to release oils( also scrape out any excess from
food processor, get all of it). Set Aside & allow to rest.
3. In a mixing bowl, whisk together flour, baking
powder, baking soda & salt 30 seconds In a
separate  mixing bowl using a hand held mixer,
whip the butter, oil & sugar on medium high
speed until pale & fluffy about 2 minutes.
4.  Blend in eggs one at a time adding in food coloring
with 2nd egg if using.  (used about 30 drops of blue & a
little less red). Add in the flour mixture in 3 separate
batches alternating with the 1/2 the milk mixture
beginning & ending with flour mixture & mixing on low
speed just until combined after each addition.
5. Transfer batter into a piping bag fitted with a
1/4 or 1/2 inch round tip & pipe cookies onto a
silpat or parchment lined baking sheet into 1 3/4
inch rounds ( Do this by holding the piping tip
about an 1/2 inch from the baking sheet.
6. Pipe the batter out by allowing it to spread
outward while slowly moving the piping bag up,
similar to piping a meringue cookie without so
much tip on top. Space cookies 2 inches apart
7. Bake in a preheated oven for about 6 - 8
minutes. Remove from oven & immediately
transfer cookies to a wire rack. Allow to cool
completely & then spread vanilla bean frosting on
bottom of one cookie & sandwich to bottom of
another cookie. Store in airtight container.
Vanilla Bean Frosting Recipe
1.  In a bowl of an electric stand mixer fitted with a
paddle attachment, whip the butter & vanilla bean
seeds on medium high speed until nearly white & very
fluffy, about 6 - 7 minutes, frequently scraping down
the sides & bottom of the bowl.
2.Add in powdered sugar, milk, heavy cream, vanilla
extract & mix on low speed until blended, then
increase speed to medium & beat until very  light  7
fluffy, about 5 - 6 minutes, frequently scraping down
the sides & bottom of the bowl.
Maple Walnut Fudge
4 cups sugar
1/2 cup butter
3/4 cup genuine maple syrup
1 cup milk
1 1/2 cups miniature marshmellows
1 1/2 cups chopped walnuts or pecans
1 teaspoon vanilla extract
Please make sure you have an accurate candy
1. Line loaf pans with wax paper.
2. In a large saucepan over medium heat combine
sugar, butter, maple syrup, milk & mini
3. Cook the mixture, stirring occasionally until candy
thermometer reaches 225 - 235 degrees or until it forms
a soft ball when a little of the mixture is dropped in cold
4. Remove from the heat & let cool to 115 degrees. Add
nuts & vanilla extract. Mix at medium speed with an
electric mixer until the mixture loses its gloss & starts to
harden around the edges of the saucepan.
5. Knowing exactly when to stop making is the trickiest
part of the process. If you wait too long the mixture will
be too difficult to pour.
6. Pour mixture into lined baking pans & place in the
frig for at least 2 hours. Remove from pan and cut.
yield: 36 squares or 1 1/4 lbs. fudge
Chocolate Bourbon Pecan Pie Cupcakes
18 cupcakes
Ingredients Bourbon Chocolate
1 cup bourbon
1 cup canola oil
3/4 cup sweetened cocoa powder
2 cups all purpose flour
1 1/4 cup sugar
3/4 teaspoon salt
1 1/2 teaspoon baking soda
2 large eggs
2/3 cup greek yogurt
Ingredients Pecan Pie Filling
2 tablespoons cornstarch
1 /4 cup cold water
1/2 cup brown sugar
3/4 cup corn syrup
3 eggs
1/4 teaspoon salt
1 cup chopped pecans
2 tablespoon bourbin
1 teaspoon vanilla extract
Ingredients for Butter Pecan Frosting
1/4 cup (1/2 stick) butter
2/3 cups heavy cream
1 cup plus 2 tablespoon packed brown sugar    
1/2 cup (1 stick) butter, softened
3 cups powdered sugar
1 tablespoon plus 1 teaspoon vanilla extract, divided
2 tablespoons bourbon
1/4 teaspoon ground cinnamon
1/1/2 cup finely pecans plus 18 whole pecans, sugared
1. Preheat oven 350 degrees. Line 2 standard
cupcake pans with 18 liners.
2. In a medium bowl whisk together the
bourbon, oil & cocoa powder until smooth &
3. In a separate bowl beat eggs & greek
yogurt with electric mixer. Slowly add
bourbon & cocoa mixture. Combine on
medium speed until just incorporated.
4. Slowly add flour salt & baking soda,
combining on low speed until incorporated.
5. Fill baking cups 3/4 full. Bake 18-22
minutes. Allow to cool completely before
filling at least 2 hours or covered overnight.
6. Meanwhile make the pecan pie filling.
Combine 1/4 cup cold water with 2
tablespoons cornstarch, whisk until smooth.
Add the brown sugar, corn syrup, eggs salt
& cornstarch mixture to a saucepan .
7. Bring mixture to a boil whisking
constantly for about 5 minutes. Do not
stop whisking the mixture especially in
the beginning or you will end up with
scrambled eggs.
8. Remove mixture from the heat & stir in
pecans, bourbon & vanilla. Allow the
mixture to cool for a few minutes &
transfer to the frig for at least 1 hour or
until completely cooled & thickened.
To Make Frosting
1. Preheat oven to 350 degrees. Line a
baking sheet with foil or a silcone mat.
2. In a medium saucepan, melt
together 1/4 cup butter, cream
&brown sugar. Bring to a boil & boil
for 1 minute. Remove from the heat  
& add to the bowl of a stand mixer.
3. Place the bowl in the freezer (or
frig for longer) for 15 - 20 minutes or
until cool.
4. In a bowl whisk together bourbon,
1 tablespoon vanilla, 2 tablespoons
brown sugar & cinnamon. Add
pecans & stir to coat evenly.
5. Transfer nuts to prepared pan.
Bake for 15 - 20 minutes, stirring
occasionally, until toasted. Remove
& toss the pecans with 1 tablespoon
butter. Allow to cool completely. Set
6. Now grab the cooled butter
mixture, add the remaining 1/2 cup of
room temperature butter, vanilla &
powdered sugar to the bowl & beat
together until well combined.
7. Mix in about 1/2 cup of chopped
pecans. If the frosting is not stiff
enough to frost the cupcakes place
it in the frig for 20 - 30 minutes  or in
the freezer 5 - 15 minutes.
8. Remove it & whip it for a few
seconds to get everything smooth
9. To assemble the cupcakes: use
a paring knife to cut a cone shaped
piece from the center of each
cupcake. Fill the hole with the
cooled pecan pie filling.
10. Add the frosting (if you want
to pipe the frosting on it in a
circular motion) & sprinkle each
cupcake with the remaining
pecans. If desired top with a
whole pecan.
Use a pastry bag fitted with a large star tip to pipe
caramel frosting on flat side of the cookie pairs.
Sandwich the 2 halves together & push the frosting to
the edge. Stir in an airtight container. Makes 10 large
or 18 small.
Special Features 2018
featuring spectacular photo's from Pinterest
Special Features 2017
A Piece of the Past!
Cake Preparation
Pecan Pie Center
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