Lemon Cake with Cream Cheese Icing

lemon-cake

Jamie here, some things in life are just meant to be together.  A cool lemon cake with cream cheese icing is one of those things. 

This simple dessert is quick becoming one of my favorites – because it’s simple, the presentation is nice for any occasion, and it’s just a little unusual amidst the parade of chocolate-everything.  Even though the cake itself is a box mix, the end result tastes like much more went into it.   The added touch of white-chocolate chips around the edge makes it extra-pretty :)

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Carrot Cake Blondies Recipe

Carrot Cake Blondies Recipe

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When I was a kid, the dessert on Easter was always carrot cake and cheese cake.  So I just get in the mood for carrot cake come Spring (which is kind of weird since it’s more of a Fall flavor).

Here’s an uncommonly easy recipe for Carrot Cake Blondies that will take you 10 minutes of prep time and half an hour in the oven.  So you’ve got about 40 minutes until you can stuff these in your face with a glass of milk. :)
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carrot-cake-blondie-ingredients
You’ll need a boxed carrot cake mix, any kind should do, and a couple eggs and butter.  If you have that, you’re ready to roll on basic blondies.

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Mardi Gras King Cake Recipe with Crescent Rolls!

mardi-gras-king-cake-iced

Today is Mardi Gras – or Fat Tuesday – which means it’s time for King Cake!

Jamie here!  I’ve posted my favorite King Cake Recipe once before – but THIS TIME I actually remembered to take pictures ;)

This King Cake recipe is different than the traditional version in that you don’t make a yeasty bread from scratch – but instead use of a can of crescent rolls for the crust.

With a delicious cream cheese, cinnamon, brown sugar and nut filling – it resembles a decadent coffee cake and would be wonderful with a strong cup of coffee!  And don’t forget to hide the baby inside….

king-cake-plain

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How to Make Snow Cream (2 Different Ways!)

how-to-make-snow-cream

How to Make Snow Cream (2 Different Ways)

Although we have absolutely NO sign of snow here in Tennessee – some of you lucky ducks do!  Here’s a recipe you’ll want to keep on hand for the kids :)
With all the snow we’ve been getting lately, I figured it was high time to whip up a batch of snow cream for the kiddos.  Here are two ways to make snow cream, depending on what you have in your pantry.

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First, I’ll start with the best way to make snow ice cream:

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Christmas Crack Cookie Bites – BEST Cookies EVER!

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Christmas Crack

There are several different versions of this recipe, however I’ve done a little tweaking and have come up with what my family thinks is the perfect “Christmas Crack” recipe. I can’t believe how simple this recipe is, even if you aren’t an experienced cook you can still whip up a batch that your family and friends will love.  I’ve included a little pictorial step-by-step below along with the full recipe at the bottom of the post. [Read more...]

25 Days of Christmas Fun: Delicious Christmas Mice Recipe

We thought it would be fun to start doing a post each night about a fun Christmas craft, recipe, family tradition and all things holly jolly.

Crunchy Christmas Mice by our friend Carrie W!

Ahhhh…Christmas! I love this time of year! I love the lights, I love the decorations and most of all I love all of the fantastic crafts that tend to pop up all around us. In my family, I’ll be the first to admit, we have a few strange traditions that aren’t for the faint of heart.

One of these traditions is our Crunchy Christmas Mice! [Read more...]

Potato Candy Recipe (Aunt Ollie’s Holiday Specialty)

 

My Great-Great-Aunt Ollie was a fixture at all the family events – and her special treat to bring on the holidays was Potato Candy.  She used to tint it pink or yellow at Easter time, and Red and Green or Christmas.  And just so you can put a face with a name, here’s a picture of the two of us!

That young-at-heart little woman there is my Aunt Ollie (pronounced “AINTOLLIE” by everyone in the family) and the little chubber is yours truly. ;) (Obviously I’d already helped myself to a little too much potato candy)

auntollie

 Aren’t we cute?

In case you haven’t ever had this old-fashioned treat, rest assured potato candy tastes nothing like potatoes (so don’t be scared off!) – but is more like an inside-out cow tail.  The white icing-like filling is on the outside of the log, and a peanut butter swirl is on the inside.

It’s extremely sweet – the kind where you don’t want to put a big chunk in your mouth all at once, but you’ll keep going back to the plate over and over for just another pinch until you’ve eaten your weight in confectioner’s sugar.  It’s perfect for the holidays, to set out for guests – and it keeps in your fridge for a good little while as long as it’s wrapped up!

potato-candy-log

To make this candy you’ll only need a bag of powered sugar, one smallish potato (If you use a big one, just make sure have more powdered sugar on hand!), vanilla and peanut butter!

Potato Candy Recipe:

 

Potato Candy Recipe (Aunt Ollie's Holiday Specialty)
Dessert
About 4 Dozen
 
This Potato Candy recipe is a treasure passed down from my great-great Aunt Ollie. It's a holiday tradition that will take you back to simpler times!
Ingredients
  • 1 Small Potato
  • 1 16oz Bag of Confectioner's Sugar
  • 1 tsp Vanilla extract
  • Peanut Butter
Instructions
  1. Cut a potato into big chunks and boil it until soft.
  2. Place chunks in a large mixing bowl and mash them up with a fork.
  3. Add vanilla.
  4. Add powdered sugar about ¼ of the bag at a time - stirring vigorously with a spoon until a stiff dough forms.
  5. You'll likely need the whole bag (or almost) - you want it to be like a cookie dough but a little stiffer - however not too dry.
  6. Lay out a long piece of waxed paper and dust with powdered sugar.
  7. Scrape the dough out onto the paper and spread into a rectangular shape about ¼" thick. If it's too difficult to get it that thin, just do the best you can!
  8. Spread a layer of peanut butter on top of that.
  9. Roll into a jelly-roll style log and place in the fridge for a few hours (or overnight).
  10. Once thoroughly chilled, slice and place on a plate to serve.
  11. Makes a TON!