Monday, October 22, 2018

Mini Cherry Cheesecakes

From the Kraft website

  • Preheat oven to 325 degrees. Line 18 muffin cups with cupcake liners. Mix graham cracker crumbs, 2 T sugar and 3 T melted butter. Divide mixture into lined muffin tin. Press down to compact crust - I use a 1/4 c measuring cup to do this. 
  • Mix remaining ingredients and divide between 18 cups. Bake about 25-30 minutes until puffy. Let cool and then refrigerate for 2 hours. Fill with cherry pie filing. 

Sunday, February 4, 2018

Pumpkin Bread

From Skills USA Baking Competition 2018


1 Tbsp of Shortening or Butter
8 oz of Flour
1 tsp of Baking Soda
3/4 tsp of Salt
1 tsp of Cinnamon
1/4 tsp of Baking Powder
1/2 tsp of Cloves
8 and 3/4 oz of Sugar
4 oz of Oil
2 Eggs
1/3 Cup of Water
8 oz of Pumpkin


 Sift dry ingredients, set aside. Coat a 1 lb loaf pan in shortening or butter. Pour approximately 2 Tbsp of the dry mixture into coated loaf pan. Coat loaf pan with dry mixture. Pour excess back into the bowl of dry ingredients. Mix together wet ingredients in a separate bowl. Mix wet ingredients into dry. Mix until just combined. Bake at 375 degrees for 45-50 minutes. Cool, remove from pan, slice, and enjoy!

Monday, August 7, 2017

Pumpkin Cupcakes

A Pinterest Recipe
This recipe can also double as pumpkin muffins!


1 and 3/4 Cups of All-Purpose Flour
1 tsp of Baking Soda
1 tsp of Baking Powder
1/2 tsp of Salt
1 and 1/2 tsps of Ground Cinnamon
1/4 tsp of Ground Nutmeg
1/4 tsp of Ground Cloves
1/4 tsp of Ground Ginger
1/4 tsp of Allspice
2/3 Cup of Packed Dark Brown Sugar
2 Large Eggs
1 Cup of Pumpkin Puree (Not Pumpkin Pie Filling)
1/2 Cup of Vegetable Oil
1/3 Cup of Milk
1 tsp of Vanilla


Preheat oven to 350 degrees. Line cupcake pan with liners. Combine the flour, baking soda, baking powder, salt, and spices in a large bowl. In a medium bowl, mix the brown sugar and eggs together. Add the pumpkin puree, oil, milk, and vanilla to the sugar and egg mixture. Pour wet ingredients into dry ingredients. Mix until just combined, to avoid overmixing. Fill cupcake liners and bake for 17-18 minutes. Allow cupcakes to cool before piping the frosting on top of the cupcakes.

Sunday, February 26, 2017

Nutella Truffles

A Pinterest Recipe


7 oz. of Semi-Sweet Chocolate, Chopped
6 oz. of Heavy Cream
1/4 Cup of Nutella
Cocoa Powder or Chopped Hazelnuts for Coating -You can be as creative as you want with the coating for the truffles. Chopped hazelnuts and cocoa are just two frequently used choices.


Place the chocolate and heavy cream in a medium bowl. Microwave at 50% power for one minute, stir. Microwave again at 50% in additional 30 second intervals, stirring after each, until the ganache is smooth. You can also melt the chocolate and heavy cream together in a double boiler. However, for this method, you must stir constantly until the mixture is smooth. Remove from heat once it is smooth. Stir in Nutella into the warm ganache until it is incorporated and smooth. Place Nutella chocolate ganache into the refrigerator to firm for about two hours. Spoon ganache onto a baking sheet and roll into tablespoon sized balls. Coat with the cocoa or chopped hazelnuts. Keep truffles in the fridge, for up to a week.

Friday, February 3, 2017

"Xtra-Special" Celebration Cake (Depression Cake)

From Alpha-Bakery, By Gold Medal All-Purpose Flour

This recipe yields a moist chocolate cake, and doesn't use any eggs! The recipe is written for a double layer chocolate cake, but you can use the same recipe for cupcakes. Don't forget to adjust the baking time as needed if you plan on making cupcakes. I usually do 18-20 minutes for regular sized cupcakes and 13-16 minutes for mini sized cupcakes.


3 Cups of Flour
2 Cups of Sugar
1/2 Cup of Cocoa
2 tsps of Baking Soda
1 tsp of Salt
2/3 Cup of Vegetable Oil
2 tsps of Vinegar
1 tsp of Vanilla
2 Cups of Cold Water


Preheat oven to 350. Grease 2 round pans, 9x1 1/2 inches; dust with flour. Mix flour, sugar, cocoa, baking soda, and salt in a large bowl. Mix oil, vinegar, and vanilla. Stir oil mixture and water into flour mixture until well blended, about 1 minute. Immediately pour batter into pans, dividing evenly. Bake until wooden pick inserted in center comes out clean, about 35 minutes; let cool approximately 10 minutes. Remove from pans; let cake cool completely. Fill and frost cake as desired.

Sunday, July 24, 2016

Homemade Corn Tortillas

From the Maseca Corn Flour Bag

This recipe is super easy, but you do need a tortilla press. You can find a tortilla press as cheap as $15 on


2 Cups Corn Flour
1 1/2 Cups of Water
1 tsp Salt
Canola Oil


Combine the corn flour, water, and salt in a medium bowl until it forms a dough. Form 16-20 equal sized balls out of the dough. Place plastic wrap on the top and bottom portion of the tortilla press and place a ball in the center. Press down to flatten the ball into a tortilla. Lift tortilla off the press using a spatula (Using your fingers will result in the tortillas breaking and falling apart). Once all of the balls of dough have been pressed into tortillas, heat up a flat pan with a tsp of canola oil. Fry the tortillas until cooked (They won't get brown, that's ok). Fill your freshly made tortillas with salsa, meat, veggies, and other toppings of your choice.

Baked Ziti with Fresh Mozzarella and Italian Sausage

A Pinterest Recipe


1 lb of Ziti Pasta
Olive Oil
1 Yellow Onion, Diced
2 Garlic Cloves, Minced
1 lb ground Italian Sausage, Without the Casings (You can buy regular Italian Sausage and push the filling out of the casings)
3 Medium-Sized Mushrooms, Diced
1 Small Zucchini, Diced
2 14 oz Cans of Diced Tomatoes
1 6 oz Can of Tomato Paste
20 Basil Leaves, Torn, and Split Into Two Equal Piles
1 Cup Grated Parmesan Cheese
8 Slices of Fresh Mozzarella


Preheat oven to 350 degrees. Cook the ziti pasta in boiling water according to the package with a little olive oil and a pinch of salt. Remove from the heat about 3 minutes before the time indicated on the pasta package. Drain well.

Meanwhile, prepare the sauce. In a large skillet, heat 1 tbsp olive oil. Sauté the onions until translucent and slightly golden in color, then add the garlic, mushrooms, and zucchini. Once the zucchini and mushrooms have softened add the sausage. Cook on medium-high heat, stirring occasionally, until the sausage is fully browned.

Now add the canned tomatoes, tomato paste and one pile of the basil leaves. Reduce the heat to medium and cook for 10 minutes or until the sauce thickens. Season to taste with salt, pepper, and oregano.

Combine the pasta with 1/2 of the grated Parmesan cheese and 1/2 the sauce (you will use the rest of the sauce shortly). If your skillet is not oven-safe, transfer the pasta to a baking dish and top with the remaining sauce and the mozzarella cheese slices. Bake the ziti pasta in preheated-oven for 20-25 minutes. When ready, remove from the oven and add the rest of the Parmesan cheese and basil leaves.