Buttercream Icing

This is a form of "crusting buttercream." Basically this is cake speak for an icing that hardens slightly on the outside after setting for a while. This kind of icing is perfect for fondant covered cakes especially since it doesn't allow fondant to slip and slide on its surface once it has set. It is also great for cake decorating as stars, leaves, flowers, borders, etc. will keep their shape pretty well after they dry.

To make this into a chocolate buttercream icing, simply substitute a 1/2 cup of cocoa powder for one 1/2 cup of powdered sugar (be sure to still use all the rest of the sugar the recipe calls for).

• 1 lbs powdered sugar (confectioners sugar), sifted if possible
• 1/4 cup butter, softened
• 1/4 cup vegetable shorteneing
• 1 tsp vanilla
• 3 Tbsp milk
• Icing coloring (optional)

1. Cream butter and shortening together with an electric beater.

2. Add vanilla and milk, mix to incorporate.

3. Add powdered sugar a little at a time, mixing to combine.

4. Add coloring if desired.

5. Use to frost or decorate cakes, cookies, or cupcakes.

No-Bake Cookies

Okay, okay! I know what you're thinking. Another cookie recipe?! Really, Brittney? Well... what can I say? I warned you I had a chronic sweet tooth! As long as we are on the subject, I thought I would share a recipe that is great when you don't have the time to bake dozens of cookies, but want something sweet to eat.

These little babies aren't really cookies in the traditional sense, but they are easy, fast, and tasty! Trust me, I know my sweets! ^_^

• 1/2 cup milk
• 2 cups sugar
• 1 stick of butter
• 3/4 cup creamy peanut butter
• 5 Tbsp cocoa powder
• 3 cups oats

1. In a large sauce pan, heat milk, sugar, and butter to a boil.

2. Remove from heat and stir in peanut butter.

3. Once peanut butter is incorporated, add cocoa powder and oats. Stir until all the oats are evenly coated.

4. Drop rounded tablespoons onto waxed paper (I use my handy dandy scoop).

5. Allow to cool and set. Enjoy!

See! I told you they were fast and easy!

Scotcheroos

Okay. I have made it no secret: I love desserts. I have a chronic sweet tooth... and even a pound of these babies would leave me wanting more!

This recipe is one I remember my mom* making for church activities, family gatherings, and if we were lucky, just as a special treat. The combination of creamy chocolate, smooth butterscotch, and crispy rice cereal treats with a hint of peanut butter is, to understate it, heaven!

So, get out the fat pants; it's time for scotcheroos!

Serves: 24 people... if you are generous! ^_^

6 cups Rice Krispies cereal
1 cup creamy peanut butter
1 cup corn syrup (I use Karo brand corn syrup)
1 cup sugar
12 oz semi-sweet chocolate chips
12 oz butterscotch chips

1. In a large pot, bring sugar and corn syrup to a slow boil.

2. Remove from heat and stir in peanut butter, stirring until well combined.

3. Stir Rice Krispies into sugar mixture until well coated.

4. Lightly grease a 9"x11" baking dish with cooking spray.

5. Press cereal mixture into baking dish. Let cereal mixture cool.

6. In a large glass bowl, microwave chocolate and butterscotch chips, stirring every 30 seconds, until melted.

7. Pour chocolate mixture over cooled rice cereal treats.

8. When chocolate is cooled, cut into bars and serve.

*Thanks mom! This will always be one of my favorites!

Homemade Oreos

Our family situation is... unusual. I come from a rather large family of 6 kids. My husband has 10 brothers and sisters, most of whom are married. We both have divorced parents who are remarried bringing the total number of parents to 8. Not to mention our own little darling and all the nieces and nephews.

Add them all up and you have quite a large family. Don't get me wrong. I love having a large family, but it does make family gatherings a little tricky. I mean, finding room for that many people, let alone feeding and entertaining them, can be a daunting task!

So is it any wonder that when I was asked to make a dessert for Ben's family Christmas party last year, I was a little intimidated? Thank goodness for homemade oreos! This recipe made more than enough for everyone. Plus, I tinted the frosting red and green with food coloring, making them extra festive!

I highly recommend using a small scoop for measuring out most cookies, but with these ones especially, it is incredibly helpful. If you use a scoop, all of your cookies will end up the same size, making them much easier to match and frost. Plus, it makes them look nice, too!

Cookies

• 2 devil's food cake mixes
• 4 eggs
• 1 cup vegetable oil

Frosting

• 1 (8 oz.) pkg cream cheese, softened to room temperature
• 2 Tbsp butter, softened to room temperature
• 1 tsp vanilla
• 2-3 cups powdered sugar (to desired consistency)

1. Preheat oven to 350 F.

2. Mix together cake mixes, eggs, and oil.

3. Scoop dough onto cookie sheet. If not using a scoop, roll dough into 1" balls.

4. Bake for 6 to 9 minutes.

5. While cookies are baking, prepare frosting. In a medium bowl, beat cream cheese, butter, and vanilla with electric beaters until combined and slightly fluffy.

6. Add sugar, a small amount at a time, mixing constantly until desired consistency is reached.

7. Cool cookies completely before frosting. Spread a small dollop frosting on the underside of one cooled cookie and top with another cookie (be sure not to use too much frosting or cookies will slide off of each other).

No-Bake Peanut Butter Bars

Peanut butter and chocolate are perhaps two of the most decadent delectables, especially when paired together. This recipe combines the two in a luscious bar that is great for dessert... or just a midday snack!

I highly recommend lining your pans with parchment paper, wax paper, or even foil to make removal and clean-up a breeze.

Makes: approx. 16 bars (8 per loaf pan)

• 2/3 cup chocolate waffer cookies (I have used chocolate animal crackers and those worked as well), finely ground in food processor
• 1/2 cup old-fashioned oats
• 1/3 cup confectioners sugar
• 1/4 tsp salt
• 3 Tbsp butter (I almost always prefer unsalted so you can control the saltiness of your recipes), melted and cooled
• 1/4 cup creamy peanut butter (can use reduced-fat if desired)
• 2 oz cream cheese (can use reduced-fat if desired), room temperature
• 2 tsp vanilla extract
• 2-3 Tbsp semi-sweet chocolate chips

1. Line two bread loaf pans with parchment paper.

2. Combine crushed cookies, oats, sugar, and salt in a medium bowl. Stir in melted butter and stir until the mixture is moist. Add 1 Tbsp peanut butter and mix until large clumps are formed.

3. Divide mixture between two loaf pans and press into an even layer on the bottom of each pan. Place pans in the refrigerator until cookie layer is firm, about 10 minutes.

4. While cookie layer sets, beat cream cheese with electric mixer on medium speed until light, fluffy, and smooth (about 2-3 minutes).

5. Add remaining 3 Tbsp peanut butter and vanilla to cream cheese and use mixer to incorporate. Beat on medium speed until mixture is light in consistency, pale in color, and nearly doubled in size (about 5-7 minutes).

6. Divide peanut butter mixture evenly between the two loaf pans and spread evenly over cookie crusts. Place in freezer until firm (about 10 minutes).

7. Once bars are set, place chocolate chips in a microwave safe bowl and microwave to melt them, stirring every 30 seconds until melted.

8. Spread chocolate over bars and refrigerate about 10 minutes, or until chocolate on top is firm.

9. Use parchment paper to lift out of loaf pans, cut into bars, and serve.

Pie Crust

One of the most intimidating recipes to attempt has to be pie crust. It seems that most people think of the perfect crust as some unattainable culinary masterpiece. I admit, I was with this group of people for a long time, turning to either dry store bought pie shells or making my own less than flaky crusts. I have found, however, that with a little practice (and the right recipe), not only is the perfect pie crust attainable, it can be simple as well.

The real trick with pie crusts is to keep the butter in them cold until it hits the oven. If you can manage that, the tiny bits of butter will melt, creating little air pockets that will make your crust flaky and fantastic! This recipe uses a food processor to mix the dough, but you can use a pastry cutter instead.

This dough will work for almost any pie recipe. If you need a fully baked pie crust (and will not be baking again after filling), I recommend a 375 degree oven for 12-17 minutes (will be golden brown when done). If you need to bake the pie after filling, bake for only 5-7 minutes, cool, add filling, and then cover the edge with foil for the rest of the baking time. To make a simple foil cover, fold a foil square in half and cut a half circle out of the folded edge of the foil. Unfold and position over your pie to protect the edge from burning.

Makes: 2 single (bottom only) pie crusts or 1 double (top and bottom) pie crust

• 1 cup butter (2 sticks), cubed and chilled
• 2 1/4 cups all-purpose flour
• 1 tsp salt
• 8 - 10 Tbsp ice water

1. Place butter, flour, and salt into food processor and pulse very lightly until mixture resembles wet sand. Be careful not to over process or the butter will melt and your crust will not be as flaky!

2. Add the ice water, one tablespoon at a time, pulsing a few times after each addition.

3. Keep adding water until the dough begins to form larger clumps.

4. Remove dough from food processor and form into 2 equal mounds. Transfer these mounds into 2 resealable plastic bags and form into disc shapes.

5. Let the dough rest in the refrigerator for at least 30 minutes (remember cold, cold, cold!).

6. Transfer one of the disks to a lightly floured surface. Using a lightly floured rolling pin and roll the dough out into circle large enough to cover your pie tin (usually 10 - 11 inches for a 9 inch pie tin). Note: To easily transfer your dough to your tin, carefully wrap it around your rolling pin and then drape it over your tin, unrolling from the rolling pin as you go.

7. Crimp edge if desired. Refrigerate until ready to fill and bake.

8. Prick holes in the bottom of the crust with a fork before baking to prevent bubbling. You can also lay parchment paper over dough and cover with dry beans to weigh it down as an alternate method to prevent bubbling while it bakes. If you use the bean method, you won't be able to use the beans again for eating, but they can be used for baking again.

Homemade Apple Pie

Apple pie definitely falls into the category of "comfort food." To me, apple pie feels refreshing and light in the summer and heartwarming and cozy in the winter. Plus, if you make a pie from scratch for someone, they feel like you made huge effort to make them something special. This one may take a couple of tried to perfect, but even the trail pies will be tasty and delicious! One tip is to not slice the apples too thin or they will turn to mush as this bakes.

• 1 recipe for pie crust (click here for the recipe)
• 6 cups peeled, cored, and thinly sliced cooking apples (about 2 1/4 lbs) - I recommend Granny Smith for this recipe
• 1 Tbsp lemon juice
• 3/4 cup sugar
• 2 Tbsp all-purpose flour
• 1/2 tsp cinnamon
• 1/8 tsp nutmeg

1. Preheat oven to 375 degrees.

2. Make dough for crust, divide dough into two equal portions, and roll according to recipe. Line a 9 inch pie tin with one of the dough rounds.

3. Sprinkle apples with lemon juice.

4. In a large bowl mix sugar, flour, cinnamon, and nutmeg together.

5. Add apples to sugar mixture and gently toss to coat evenly.

6. Pour apples into pie crust, and smooth into an even layer.

7. Place other pastry round on top of filling and gently tuck edges under the bottom layer of dough. Crimp the edges of pie if desired. If you want, you can brush the top of the pie with a little milk and sprinkle some extra sugar on top.

8. Cut a few slits in the top of pie to allow steam to vent during baking. Cover the edge of pie with foil to prevent burning.

NOTE: After making this recipe several times, I discovered that all the gooey goodness in the filling had a tendency to leak out and create a smoky haze as it charred on the bottom of my oven (it is also impossible to get off once it has baked itself to said oven). I recommend putting a cookie sheet lined with foil under the pie so if any spillage occurs, clean up is easy!

9. Bake for 40 minutes. Remove foil and bake an additional 20 minutes. Cool on a wire rack for two hours (will still be slightly warm) and serve.

Decadent Banana Chocolate Pie

I love pie! Just about any pie will quench one of my cravings, but this one really hits the spot! It is light and airy, but has enough substance to satisfy. Plus, it is a cinch to make! You can use a store bought crust, but I prefer to make mine because it is less expensive (and tastier, in my opinion). Enjoy this tantalizing treat!

• 1 (9 inch) deep dish pie crust, baked and cooled (or purchased and unwrapped, as the case may be)
  
• 3 Tbsp (approx. 2 ounces) semisweet chocolate chips
  
• 1 Tbsp milk (I use 1% milk)
  
• 1 Tbsp butter
• 2 bananas, cut into slices about 1/4 inch thick
  
• 1 1/2 cups cold milk
• 1 (3.5 ounce) package instant vanilla pudding mix
• 1 1/2 cups shredded coconut
• 1 1/2 cups non-dairy whipped topping, thawed if frozen (I used a generic version of Cool Whip)
  
• 2 tablespoons flaked coconut, toasted (optional)

1. Combine chocolate, 1 tablespoon milk, and butter in a medium, microwave safe bowl. Microwave on high for 1 to 1 1/2 minutes, stirring every 30 seconds. Stir until chocolate is completely melted and consistency is creamy. Spread evenly in pie crust.

2. Arrange banana slices over chocolate, covering the bottom of the crust.

3. Pour 1 1/2 cups milk into a large bowl. Add pudding mix, and beat with wire whisk for 2 minutes.

4. Stir 1 1/2 cups coconut unto pudding mixture. Spoon over banana slices in crust.

5. Spread whipped topping over pie. Sprinkle with toasted coconut, if desired.

6. Refrigerate 4 hours, or until set. Store leftovers covered in refrigerator.

Chocolate Fondue

Is there anything better than sweet treats dipped in chocolate? If you love fondue, you will love this recipe! We love to serve this with doughnut holes, marshmallows, bananas, cinnamon bears, pretzels, and my personal favorite: strawberries! If you can eat it, it is probably better smothered in a layer of this sweet stuff! Great for parties because it feeds (and pleases) a crowd.

• 2 cups semi-sweet chocolate chips
• 14 oz. can sweetened condensed milk
• 1 cup milk
• 1/4 cup butter
• 1 tsp. vanilla

1. Combine chocolate chips, sweetened condensed milk, milk, butter, and vanilla in fondue pot or saucepan. 2. Stir constantly over medium heat until chips are melted and mixture is smooth. 3. Serve with fruit, candies, or pound cake cubes for dipping.

Flip-Flopped Chocolate Chip Cookies

These cookies are a favorite at my house. They are satiny chocolate with white chocolate chips. They are so easy to make and are sure to go fast!

Makes: Approx. 5 doz cookies

• 2 1/4 cups flour
• 2/3 cup cocoa powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup sugar
• 3/4 cup packed brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 2 cups white chocolate chip pieces

1. Preheat oven to 350.

2. Mix flour, cocoa, baking soda, and salt in medium bowl and set aside.

3. In large bowl, cream butter, sugar and brown sugar with electric beaters until uniform in consistency.

4. Add eggs to sugar mixture one at a time, beating to incorporate after each addition.

5. Stir vanilla into sugar mixture.

6. Slowly add flour mixture to sugar mixture, using electric mixer to blend everything together well.

7. Stir in white chocolate chips with a spoon.

8. Drop onto cookie sheet by rounded teaspoons (cookies will be on the small side) and bake in
preheated oven for 9-11 minutes. NOTE: All ovens are different so baking times are approximate. My oven bakes these cookies in 9 minutes, for example.

9. Let cookies sit on cookie sheet for two minutes after removing them from the oven, then let them cool on a cooling rack.

10. Enjoy!