I am addicted to cooking and baking. I love to find and make delicious recipes. Sometimes I create my own and I post them here. Other times I find a recipe and adapt it. I have posted those recipes here as well. Enjoy.

Saturday, September 29, 2012


21 oz. of Shredded Coconut (about 1 and a half 14 oz. bags)
½ cup butter (1 cube)
Or use 2 - 3 Keebler shortbread crusts

1 cup pineapple juice
¾ cup Silk Pure Coconut Vanilla Milk
2 envelopes unflavored gelatin
1 ¼ cups sugar
3 (8 –oz.) packages cream cheese softened
2 tablespoons sour cream (if desired)
3 (6 oz) containers pineapple or lemon yogurt
2 tablespoons shredded coconut

1.       Spray an 11” Springform pan with cooking spray
2.       Make the crust: Preheat the oven to 350°F. In a food processor, process butter and one-third of coconut until mixture forms a ball, 1 to 2 minutes. Transfer to a medium bowl. Sprinkle remaining two-thirds coconut over mixture and combine with your fingers.
Press coconut and butter mixture into the bottom and up the sides of a 11” springform pan. Place a foil ring over edge to prevent burning. Bake until center begins to brown, 10 to 15 minutes; remove foil and bake until edges are browned, 4 to 5 minutes more.  Broil on the top rack, turning frequently to complete the toasting if you wish. Cool completely.
3.       Place 3 tablespoons of the pineapple juice in small saucepan.  Sprinkle gelatin over top.  Let stand 1 minute to soften.
4.       Meanwhile, in medium saucepan, combine remaining pineapple juice, coconut milk and 1 ¼  cups sugar; cook and stir over medium heat until sugar is dissolved.
5.       Heat softened gelatin over low heat until dissolved, stirring frequently.  Add pineapple juice mixture.  Blend well.
6.       In large bowl with electric mixer, beat cream cheese (and sour cream, if desired) until fluffy.  Gradually add gelatin mixture, beating until smooth.  Beat in yogurt.  Pour mixture into cooled coconut crust.  Cover with plastic wrap; refrigerate at least 2 hours or until set.

Coconut and Butter for Crust

Ball of Coconut for Crust

Crust ready to add foil to edges

Foil added to edges

Baked and Broiled Crust

Gelatin Mixture

Cubed Cream Cheese


Filling In Curst

Ready to Refrigerate

Filling in Shortbread Crust

Slice Out, Ready to Serve

Friday, September 21, 2012

School Picture Day, September 21, 2012 and more

This post has nothing to do with baking or cooking.  These are my children on school picture day, September 21, 2012.

Tuesday, September 18, 2012


1  9” Keebler Shortbread or Graham Crust

Peanut Butter and Chocolate Fudge
1 (14 oz) can sweetened condensed milk
2 cups milk chocolate chips
1 cup peanut butter and chocolate swirl chips (use milk chocolate chips if swirl is unavailable)
1 teaspoon peanut butter (if swirl is unavailable increase to 1 Tablespoon)
1/4 tsp salt
2 tsp vanilla
1 (8 oz) bag Reese's minis

Peanut Butter Mousse
½  cup creamy peanut butter
½ cup powdered sugar
4 oz cream cheese, softened
1 teaspoon Philadelphia Cream Cheese Milk Chocolate Indulgence Spread (optional)
¾  cup heavy whipped cream, whipped
20 mini Reese’s mini’s coarsely chopped for garnish


To make the fudge, mix all ingredients together over medium low in a heavy sauce pan. Stir until smooth, and almost completely melted (be sure not to overcook or the texture will not be smooth.  The chips will continue to melt after the pan is no longer on the burner). Pour fudge over crust, spreading evenly. Press Reese's minis into the fudge.

To make the mousse, mix the peanut butter, cream cheeses, and powdered sugar in a bowl, beating with a mixer until combined and smooth. Fold in Whipped Cream. Spread over the top of the pie.

Coarsely chop Reese's minis and sprinkle over the pie. Cover and chill for at least 1 hour before cutting into slices and serving.  Before serving let sit for about 10 minutes to allow the fudge to soften.


Making the Peanut Butter and Chocolate Fudge

Melted Fudge

Mini Reese's Pressed Into Fudge Layer

Peanut Butter Mousse

Mousse Layer

Garnished Pie

Monday, September 17, 2012


Adapted from page 494-495 of the Pillsbury “The Complete Book of Baking”
I searched and searched and finally found a yeast roll recipe without egg!  Hooray!
4 ¾ to 5 ¾ cups all purpose flour (use approx. 3 cups all purpose flour and 2 cups white whole wheat flour)
½ cup sugar
2 teaspoons grated lemon peel
¼ teaspoon pumpkin pie spice
1 ½ teaspoons salt
1 pkg. active dry yeast
1 ¼  cups milk
1 cup canned pumpkin
½ cup margarine or butter

1 ½ cups all purpose flour
1 cup firmly packed brown sugar
1 teaspoon cinnamon
½ teaspoon allspice
½ teaspoon pumpkin pie spice (I added this to the recipe)
¾ cup margarine or butter
½ cup chopped nuts (I use pecans)

In large bowl, combine 1 ½ cups flour, sugar, lemon peel, salt, pumpkin pie spice and yeast; mix well.  In small saucepan, heat 1 ¼ cups milk, pumpkin and ½ cup margarine until very warm (120 to 130 degrees).  Add warm mixture to flour mixture.  Blend at low speed until moistened; beat 3 minutes at medium speed.  By hand, stir in an additional 2 ½ to 3 cups flour until dough pulls cleanly away from sides of bowl.

On floured surface, knead in ¾ cup to 1 ¼cups flour until dough is smooth and elastic, about 5 to 8 minutes.  Place dough in greased bowl; cover loosely with plastic wrap and cloth towel.  Let rise in warm place (80 to 85 degrees) until light and doubled in size, about 1 hour.

Grease 15X10X1-inch baking pan* (or line a baking stone with parchment paper).  In medium bowl, combine 1 ½ cups flour, brown sugar, cinnamon, pumpkin pie spice and allspice.  With fork or pastry blender, cut in ¾ cup margarine until mixture is crumbly.  Punch dough down several times to remove all air bubbles.  On lightly floured surface, roll into 20X15-inch rectangle.  Spoon 2 ½ cups of the crumb mixture evenly over dough; sprinkle with nuts.  Starting with 20 – inch side, roll up tightly, pressing edges to seal.  Cut into 20 slices; Place cut side down in greased pan.  Cover loosely with plastic wrap and cloth towel.**  Let rise in warm place until light and doubled in size, about 45 minutes.

Heat oven to 350 degrees f.  Uncover dough.  Sprinkle with remaining crumb topping.  Bake at 350 degrees for 35 to 50 minutes or until golden brown. On a Baking Stone it takes about 30 minutes.

Let Cool.  Top with Pumpkin Cream Cheese Glaze

Yield : 20 rolls

*rolls can be baked in two 13 X 9 inch baking pans.  Decrease baking time to 25 to 35 minutes.  Place on separate oven racks and stagger for more even heat distribution.
** At this point, dough can be refrigerated overnight.  Dough may rise in the refrigerator.  If necessary, let dough stand at room temperature until almost double original size.  Bake as directed above. 

Roll Ingredients

Topping Ingredients

Lemon Zest

Dry Dough Ingredients

Dry Dough Ingredients Mixed

Wet Ingredients

Wet Ingredients Cooking

Wet Ingredients Ready to Add to Dry

Wet Ingredients added to dry
Ball of Pumpkin Dough

Topping Ingredients 

Topping Ready

Topping Ready for Rolls

Dough Ball after first rise

Dough Rolled Out

Dough Ready to Roll into a Log

Dough Log

1 inch Slice

Ready to Rise

Ready to Rise with the Plastic Cover


Just Out of the Oven