DESSERTS – Chasing MY Life WHEREVER it Leads ME

COOKING THURSDAY ~ FRENCH TOAST MUFFINS ~ BLOG 365.92A

These light and fluffy streusel tops muffins taste just like French toast in muffin form!

FRENCH TOAST MUFFINS

STREUSEL
½ cup unsalted butter, melted
¾ cup PACKED brown sugar
1 cup AP flour
2 tablespoons QUALITY ground cinnamon
⅛ teaspoon kosher salt
1/2 cup small wild blueberries, optional

In a bowl, add the melted butter, brown sugar, flour, cinnamon and salt and mix together with a fork until crumbles form. Set aside.

MUFFINS
3 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon kosher salt

Preheat the oven to 425°.
Line a JUMBO muffin tin with liners or grease the wells generously with JOY baking spray.
In a LARGE mixing bowl whisk together the flour, baking powder, baking soda, cinnamon and salt. Set aside.

⅓ cup unsalted butter melted
½ cup vegetable oil
1 cup granulated sugar
1 tablespoon vanilla extract
2 large eggs room temperature
⅓ cup sour cream room temperature
1 cup whole milk room temperature

In another bowl, whisk together the melted butter, vegetable oil, sugar, vanilla and eggs until thoroughly combined.
Add the sour cream and milk and whisk JUST until incorporated.
Add the wet ingredients to the dry ingredients with a rubber spatula, scraping the sides as you go to combine the two mixtures JUST until combined.

ASSEMBLY

Fill each muffin cup halfway with batter, then distribute half the streusel on top.
Top with more batter until the muffin cup is almost full.
Sprinkle the remaining streusel over each muffin. 
Bake for 25 minutes until cooked through. Adjust timing to less if making regular size muffins.
Cool in the pan for 5 minutes, then remove to a wire rack to cool for another 5-10 minutes before enjoying.

COOKING THURSDAY ~ APPLE PUMPKIN RAISIN WALNUT CAKE ~ BLOG 365.78A

Fall flavors blend together for an over the top delicious cake!

APPLE PUMPKIN RAISIN CAKE adapted from a Better Homes and Gardens recipe ~ serves 12
Prep Time: 30 mins
Bake Time: 30 mins
Cool Time: 15 mins
Chill Time: 3 hrs
Total Time: 4 hrs 15 mins

2 1/2 cups AP flour
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
2 teaspoons QUALITY ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt

1 (15-oz can) pumpkin
1 cup PACKED brown sugar
3/4 cup avocado oil
2 LARGE eggs, at room temperature
2 teaspoons PURE vanilla

3/4 cup sugar
1 cup peeled, shredded Granny Smith apples
1 cup golden raisins
Enough Malibu rum to cover raisins
2/3 cup + 1/4 cup chopped walnuts

Pour rum over raisins in a small bowl and set aside for 10 minutes.
Preheat oven to 350°.
Grease a 13×9 inch baking pan.
In a large bowl whisk together first six ingredients.
In a another large bowl whisk together next five ingredients.
Add sugar whisking until well combined.  
Drain raisins REALLY well of excess rum.
Fold pumpkin mixture into flour mixture; whisking until almost combined.
Fold in apples, drained raisins and 2/3 cup walnuts JUST until combined.
Spread batter evenly into prepared pan.  
Bake 30-40 minutes until a toothpick comes out clean.
Cool cake in pan 15 minutes on a wire rack.

1/2 cup caramel-flavor ice cream topping

In a bowl microwave caramel topping for 15-20 seconds.
Use a fork or small straw, skewer or chopstick… to poke cake all over at 1/2-inch intervals.
Slowly pour and spread caramel mixture EVENLY over cake.
Cover and CHILL AT LEAST 3 hours.  
Spread frosting after chill time.

CREAM CHEESE FROSTING

16 ounces cream cheese, softened
1/2 cup butter, softened
Juice of 1 LARGE lemon
2 teaspoons PURE vanilla extract
3 cups powdered sugar

In a medium bowl beat cream cheese and butter until smooth.
Add lemon juice and vanilla, beating.
Add powdered sugar gradually until well blended and smooth.
Sprinkle with reserved nuts.
Refrigerate 1 hour to set icing before serving. 
STORE covered IN REFRIGERATOR!

COOKING THURSDAY ~ COKE CAKE ~ BLOG 365.57B

COKE CAKE
1 cup flour
1 cup sugar
3/4 cup miniature marshmallows
1/4 cup shortening
1/4 cup butter, softened
2 scant tablespoons cocoa
1 Jumbo egg, beaten
1/2 cup Coca-cola
1/4 cup buttermilk
1/2 teaspoon baking soda

Preheat oven to 350°.
In a large mixing bowl sift together the flour and sugar.
Stir in marshmallows and set aside. In a medium saucepan melt the butter and shortening together.
Add the cocoa and coke, mixing well.
Pour over the flour mixture.
Add the buttermilk, egg and baking soda, mixing well.
Pour into a greased 8×8 pan and bake 30-40 minutes or until cake center springs back.

ICING
1/4 cup butter, softened
3 tablespoons coke
2 scant tablespoons cocoa
2 cups powdered sugar

Bring butter, cocoa and coke to a boil.
When smooth, remove from heat and mix in sugar to desired consistency.
Pour over warm cake and allow to set up.
Enjoy

BEFORE & AFTER ICING
Hubby gave it 2 thumbs up!

Originally posted 8-26-2014 Updated 2-26-2026

COOKING THURSDAY ~ SLOW COOKER CANDY, “SHORT CUT” CRANBERRY ALMOND MACAROONS and HAYSTACKS ~ 2026 BLOG 365.36A

This year for my Christmas neighbor plates I made 2 new (to me) recipes that were an instant hit with my family as well as the friends and neighbors I shared them with.

HOLIDAY HAYSTACKS

1 cup semi-sweet chocolate chips
1 cup milk chocolate chips
3 cups potato sticks or chow mein noodles
1/2 cup salted, roasted almonds or peanuts
1/2 cup salted, roasted pistachios
Holiday sprinkles, optional

Simmer 2 inches of water in a saucepan.
Place a heatproof bowl over top (make sure it’s NOT touching the water).
Add the chocolate chips to the bowl and allow to melt. Stir occasionally for 4-5 minutes until smooth.
In a large bowl toss the pistachios, peanuts or almonds and potato sticks or cow mein noodles together. Set aside.
When the chocolate is completely melted and smooth, pour it over the nut mixture and gently toss until well coated.
Drop by tablespoon size mounds onto parchment or waxed paper lined baking sheets.
Decorate immediately with sprinkles if using.
Allow to set 1 hour until completely cooled and hardened.

SLOW COOKER CANDY

2 tablespoons unsalted butter, diced
16 ounces almond bark, chopped into small pieces about the size of chocolate chips
12 ounces semi-sweet chocolate chips
10 ounces dark chocolate chips
10 ounces peanut butter chips
3 cups salted roasted peanuts
1 1/2 cups potato sticks or lightly crushed ridged potato chips
1 1/2 cups crushed pretzel sticks
1 cup red & green M&M’s
Holiday sprinkles, optional

Line 2 large baking sheets with parchment or wax paper. Set aside.
Place the butter in the bottom of a small slow cooker.
Add the almond bark and all the chips.
Cover and cook on high for 30 minutes.
Remove lid and stir to combine well.
Reduce heat to low and cook another 10-20 minutes, stirring every 5 minutes or so until chips are COMPLETELY melted.
Reduce heat to warm and GENTLY fold in the peanuts, pretzels, potato chips and half the M&M’s.
Drop mounded 1-2 tablespoon scoops of mixture onto baking sheets 1 inch apart. Mixture will settle and spread slightly.
Decorate with remaining M&M’s and sprinkles if using.
Let sit 30-45 minutes at room temperature until set.
Store refrigerated for best results.

“SHORT CUT” CRANBERRY ALMOND MACAROONS

1 box butter cake mix
3 cups sweetened flaked coconut
1 cup craisins, chopped
1/2 cup shortening
1 LARGE egg
1/2 teaspoon almond extract

Preheat oven to 350°.
In a medium bowl mix together the cake mix, coconut flakes and cranberries.
Add shortening, egg and almond extract, mixing with electric mixer until well blended.
Using a large scoop place cookies on parchment lined baking sheets.
Bake 8-9 minutes until golden.
Transfer cookies to cooling rack until COMPLETELY cooled.

1 cup semisweet chocolate, melted

Line baking sheet with wax paper.
Dip each cookie bottom in melted chocolate, shaking off excess and transfer to wax paper.
Let set until chocolate hardens.

COOKING THURSDAY ~ GREEN ONION & CHEDDAR CORN BREAD ~ 2026 BLOG 365.29B

This super moist, sweet and flavorful cornbread is the perfect side for all your favorite soups, stews and chili recipes.

GREEN ONION & CHEDDAR CORN BREAD

Prep Time: 15 minutes
Bake Time: 25 minutes
Rest Time: 15 minutes
Total Time: 55 minutes

1 cup AP flour
3/4 cup fine yellow cornmeal
1/4 cup packed brown sugar
1 teaspoon FRESH ground sea salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup WHOLE milk
1 tablespoon apple cider vinegar
1/2 cup butter, melted and cooled slightly
1 LARGE egg
2 tablespoons QUALITY honey
1 1/2 cups shredded sharp cheddar cheese
1 cup sliced green onions

Preheat oven to 400°.
Grease a 9-inch square baking pan.
Whisk together flour, cornmeal, brown sugar, salt, baking powder and baking soda in a large bowl. Make a well in the center.
 In another bowl whisk together milk, vinegar, melted butter, egg and honey.
Add to the well in the flour mixture and gently stir together JUST until combined. DO NOT OVER MIX! 
Fold in 1 1/4 cup of the cheese and most of the green onions, reserving some of the dark green slices.
Spread batter in prepared pan.
Sprinkle remaining cheese and the reserved green onions on top.
 Bake 25 minutes until edges of cornbread are golden brown and a toothpick inserted in the center comes out clean.
Cool in pan at least 15 minutes before cutting.
Serve warm with FRESH whipped butter and your favorite soup, stew or chili.

COOKING THURSDAY ~ PEANUT BUTTER MOLASSES COOKIES ~ 2026 BLOG 365.29A

Hubby LOVES peanut butter cookies, we both love molasses crinkles. These cookies makes us BOTH happy!! They are the best of both worlds – soft and chewy in the center with a crisp sugary outside.

Tradition is great, but I do try and find something new each year cookie wise to add to my recipe collection. These were only new once and quickly became a favorite traditional holiday recipe.

PEANUT BUTTER MOLASSES COOKIES Adapted from Lovely Little Kitchen

Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours
Yield: 36 cookies

1/2 cup butter, softened
1 cup granulated sugar
1 LARGE egg
1/3 cup molasses
1/3 cup creamy peanut butter
2 1/4 cup AP flour
1/2 teaspoon ground cloves
2 teaspoons PURE ground cinnamon
2 teaspoons baking soda
Sanding sugar for rolling/ sprinkling

Cream together the butter, sugar, egg, molasses, and peanut butter on medium speed until completely combined.
In a separate bowl, sift together the flour, cloves, cinnamon, and baking soda.
On low speed, gradually mix the dry ingredients into the batter until a dough forms.
Cover and chill 1-2 hours.

Preheat the oven to 350°.
Scoop 1 tablespoon of dough at a time into balls.
Roll dough balls in sanding sugar and place them on a parchment lined baking sheet.
Bake for 10-12 minutes. The top will be crackled and the center slightly wet.
Let cool on the cookie sheet for 5 minutes, then transfer them to a cooling rack.
Repeat with remaining dough.

COOKING THURSDAY ~ THICK & CHEWY BROWNED BUTTER TOASTED COCONUT CHOCOLATE CHIP COOKIES ~ 2026 BLOG 365.22B

THICK & CHEWY BROWNED BUTTER TOASTED COCONUT CHOCOLATE CHIP COOKIES

COCONUT
1/3 cup finely shredded coconut
3/4 cup flaked coconut

Preheat oven to 325°.
Spread both coconuts onto a large baking sheet, being sure the coconut is spread in an even layer.
Bake 4 to 6 minutes, or until lightly golden. Note: the coconut will toast VERY quickly and won’t take more than 5-10 minutes.
Remove the coconut from the oven and stir a few times before transferring to a plate to cool completely. DO NOT LEAVE THE COCONUT ON THE TRAY!

BROWNED BUTTER

1 cup (2 sticks) unsalted butter, melted until browned

Place the butter in a small saucepan over medium-high heat and cook for about 3 minutes, stirring almost constantly until the butter has browned.
Pour the brown butter into a heatproof bowl, being sure to scrape all of the “toasted” bits into the bowl as well.
Place the bowl in the refrigerator for 2 hours, or until the butter is at room temperature. You’ll know the butter is at room temperature when you press a finger into the top and it makes a slight indentation. It should not be liquid at all. Once the butter is at room temperature, you’re ready to get baking!

COOKIES

2 1/2 cups AP flour
1 teaspoon salt
1/4 teaspoon QUALITY ground cinnamon
1 teaspoon baking soda
3/4 dark brown sugar, packed
3/4 cup granulated sugar
1 teaspoon PURE almond extract
2 1/2 teaspoons PURE extract
2 LARGE eggs plus 1 egg yolk, at room temperature
12 ounces semi-sweet chocolate chips
Flaky sea salt, for sprinkling, optional

Preheat oven to 375°.
Line two large baking sheets with parchment paper; set aside until needed.
In a large bowl sift together the flour, salt, cinnamon, and baking soda; whisking well to combine then set aside until needed.
In a large bowl or stand mixer fitted with the paddle attachment, combine the brown butter and both sugars, beating 2 minutes on medium-speed until light and fluffy.
Add in the almond and vanilla extracts and beat until combined.
Add in the eggs and yolk, one at a time, beating for 15 seconds after each addition. Turn mixer off.
Using a wooden spoon or sturdy rubber spatula, gently fold in the flour, stirring only until the flour begins to disappear.
Fold in the chocolate chips and coconut.
Roll 3 tablespoon sized scoops of dough between your palms to form a ball (they should be big; almost a 1/4 cup) and place on prepared sheets, being sure to leave enough room in between each cookie for inevitable spreading. Continue this process until all the dough has been rolled.
Bake 9 to 10 minutes or until golden at the edges but still soft in the middle.
Sprinkle cookies with sea salt immediately when they come out of the oven.
Let cookies cool for at least 10 minutes on the baking sheet before transferring to a wire wrack to cool. Cookies are best warm 🙂

COOKING THURSDAY ~ CHOCOLATE CARROT CAKE ~ 2026 BLOG 365.22A

A deliciously rich chocolate cake paired with a moist carrot cake with drunken raisins and a creamy chocolate cream cheese frosting is a match made in heaven, especially when topped with crunchy walnuts. This is the best moist chocolate carrot cake! This is a flavor combo I may never have tried without a strange conversation debating cake flavors, but wish I tried sooner!!

CHOCOLATE CARROT CAKE Yield:12 servings

3 cups FINELY shredded carrots
1 small can crushed pineapple, drained REALLY well
1 cup golden raisins
1/4 cup Malibu Rum
1 cup sugar
1 cup brown sugar
1-1/4 cups neutral oil (I use avocado)
4 LARGE eggs, room temperature
2 cups AP flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 350°.
In a small bowl pour rum over raisins and set aside for 10-15 minutes.
Line two 9-in. round baking pans or a 9×13 baking pan with parchment paper; grease and set aside.
In a large bowl, beat the carrots, sugar, oil and eggs until well blended.
Combine the flour, cocoa, baking soda and salt; gradually beat into carrot mixture until blended.
Drain raisins of excess rum.
Fold pineapple and raisins into cake batter.
Pour into prepared pans.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool completely.

FROSTING
8 ounces cream cheese, softened
1/2 cup butter, softened
3-3/4 cups powdered sugar
1/4 cup baking cocoa
3 teaspoons PURE vanilla extract
1 to 2 tablespoons milk or heavy cream, as needed
1/4 cup FINELY chopped walnuts
1/4 cup semisweet MINI chocolate chips (optional)

In a large bowl, beat cream cheese and butter until fluffy.
Beat in the powdered sugar, cocoa and vanilla until smooth and WELL blended, light and fluffy.
Place bottom layer on a serving plate; top with half of the frosting.
Repeat with remaining cake layer.
Sprinkle with nuts and chocolate chips.

NOTE: If the frosting is too thick, mix in milk or heavy cream, 1 tablespoon at a time, until it reaches a spreadable consistency. If the frosting is too thin, you can either mix in more powdered sugar or place in the fridge for 30 minutes to firm up slightly. 

COOKING THURSDAY ~ CRANBERRY COFFEE CAKE aka NANTUCKET PIE meets BOSTON CREAM PIE for a CRANBERRY UPSIDE DOWN CAKE ~ 2026 BLOG 365.8B

From the crunch of the sugar crust on the bottom to the juicy cranberries to the flaky cake layer on top; Nantucket Christmas Cranberry Pie is cranberry dessert heaven.

This sweet and lip puckering tart combination is completely irresistible! My whole family LOVES this coffeecake as a Christmas morning treat. If you can’t decide whether to make cake or pie for your holiday celebration, this recipe right here is your answer!

I originally heard about Nantucket Pie on PINTEREST and then it kept appearing on Facebook, so I finally broke down and made some. The first batch was horrible – too dry and chalky! I then altered the recipe to keep the cranberry layer from the original recipe, but used the cake recipe of a Boston Cream Pie for the cake portion.

You just simply pour the cranberry filling into a pie pan and top it with the batter. The magic happens when you invert it after baking. And don’t forget to add a scoop of vanilla ice cream or FRESH whipped cream.

CHRISTMAS CRANBERRY COFFEECAKE aka NANTUCKET PIE serves 6-8
This recipe yields enough batter for a layered 8 or 9 inch layer cake, 24 cupcakes or a 9 x 13 inch cake. Recipe can be easily halved.

Prep time 20 minutes
Cooking time 25 minutes
= Total time 45 minutes

FILLING
2 cups FRESH cranberries
½ cup sugar
1 teaspoon dried orange peel
 ½ cup chopped walnuts or pecans, optional

Preheat the oven to 350°.
Grease and flour two 9 inch cake pan. Set aside.
Combine the filling ingredients and stir to combine making sure cranberries are well coated in sugar.
Pour into two generously buttered 9 or 10 inch cake pans.

3 cups sited AP purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup neutral oil
1 1/2 cups sugar
4 LARGE eggs
3 teaspoons PURE vanilla extract
1 cup WHOLE milk

In a bowl, sift the flour, baking powder and salt until well combined.
In a separate mixing bowl, combine the eggs, vanilla and sugar, whisking for 1-2 minutes on medium speed until the mixture has slightly thickened and lightened in color.
Whisk in the oil.
Add the flour mix and milk to the eggs and sugar mix in alternating batches, starting and ending with flour mix. DO NOT over mix.
Divide batter evenly between cake pans over the cranberries and bake at for 25 – 28 minutes or until toothpick comes out clean or with a few moist crumbs. DO NOT over bake.
Cool completely in an airtight container.
Serve warm with FRESH whipped cream, vanilla ice cream and/or a dollop of FRESH cranberry sauce.
Enjoy!

NOTES:
FRESH cranberries are best, but frozen work also.
If you do not have a 10″ pan, a 9″ pan will work, but it will need to bake 5-10 minutes more.

COOKING THURSDAY ~ CHOCOLATE CARROT CAKE ~ 2026 BLOG 365.8A

CHOCOLATE CARROT CAKE Yield:12 servings

In a small bowl pour rum over raisins and set aside for 10-15 minutes.
Line two 9-in. round baking pans or 9×13 baking pan with parchment paper; grease and set aside.
In a large bowl, beat the carrots, sugar, oil and eggs until well blended.
Combine the flour, cocoa, baking soda and salt; gradually beat into carrot mixture until blended.
Drain raisins of excess rum.
Fold pineapple and raisins into cake batter.
Pour into prepared pans.
Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a large bowl, beat cream cheese and butter until fluffy.
Beat in the powdered sugar, cocoa and vanilla until smooth and WELL blended, light and fluffy.
Place bottom layer on a serving plate; top with half of the frosting.
Repeat with remaining cake layer.
Sprinkle with nuts and chocolate chips.

NOTE: If the frosting is too thick, mix in milk or heavy cream, 1 tablespoon at a time, until it reaches a spreadable consistency. If the frosting is too thin, you can either mix in more powdered sugar or place in the fridge for 30 minutes to firm up slightly. 

COOKING THURSDAY ~ CHOCOLATE PEANUT BUTTER CHEESECAKE BARS ~ BLOG 365.331

CHOCOLATE PEANUT BUTTER CHEESECAKE BARS

DESSERT LOVERS be warned ~ these super yummy peanut butter chocolate chip cookie cheesecake bars are extremely addictive!! These are a small batch recipe so better make your second batch at the same time because the first one will disappear in a flash.

DOUGH
1 stick butter, unsalted (1/2 cup), softened
1/2 cup FINE white sugar
1/3 cup packed dark brown sugar
1/2 cup JIF creamy peanut butter
1 LARGE egg
1 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup old fashioned oats
2 cups chocolate chips

Preheat oven to 325°.
Lightly spray baking dish with Baker’s Joy.
Cream butter, sugars and peanut butter together until smooth and fluffy.
Add the egg and beat until well blended.
In a separate bowl, sift together the flour, baking soda and salt.
Slowly add the flour mixture in with the butter and sugar, mixing well after each addition.
Stir in the oats and chocolate chips.

CHEESECAKE FILLING
8 ounces cream cheese, softened
1/3 cup FINE sugar
1 LARGE egg
1/2 teaspoon PURE vanilla

Cream together the cream cheese, egg, sugar and vanilla until smooth.

ASSEMBLY

Press a little more than half of the cookie dough in the bottom of a 9×9 inch square baking dish.
Pour the cheesecake filling over the dough and spread smooth to the edges.
Crumble the remaining dough and sprinkle over the top OR roll it into a flat layer and place it over the cheesecake layer.
 Cover and bake for 20 minutes.
Uncover and bake for another 15-20 minutes, or until top is lightly browned and the cheesecake layer is set.
Serve warm with ice cream.
Store leftover bars in refrigerator.

BLUE CARROT BUNDT CAKE ~ BLOG 365.317

I decided to combine two of my favorite flavors into a single cake and was NOT disappointed!!!! I think you’ll enjoy it also. It has a uniquely yummy pop of flavor.

BLUE CARROT BUNDT CAKE ~ 12 servings

1 lemon, zested & juiced
1 orange, zested and juiced
1/2 cup FINELY grated carrot (1 medium carrot)
3 LARGE eggs
16 ounces sour cream
1 yellow cake mix
1/4 cup powdered sugar
1 pint blueberries

Heat oven to 350°.
Lightly spray bundt pan with Baker’s Joy. Set aside.
Whisk together the eggs, sour cream, orange and lemon zest until smooth.
Fold in most of the grated carrots, reserving a few for garnish.
Mix in cake mix, beating until smooth.
Fold in most of the blueberries, reserving a few for garnish.
Pour into prepared pan and tamp on counter to even out.
Bake 35-45 minutes until set and toothpick comes out clean.
Loosen sides and invert onto serving plate.
Brush warm cake with reserved juices.
Cool completely.
Sprinkle with powdered sugar or drizzle with a cream cheese glaze.
Garnish with some FINELY grated carrot and a couple blueberries for a stunning and colorful presentation.

NOTE: If using frozen blueberries, toss the thawed berries in some flour before folding them into the batter.

CREAM CHEESE GLAZE
2 ounces softened cream cheese
1⁄2 tablespoon butter
3 tablespoons WHOLE milk
2 -3 tablespoons powdered sugar
1⁄2 teaspoon QUALITY vanilla

With an electric mixer, beat cream cheese, butter and milk together.
Gradually add the powdered sugar.
Beat in vanilla last.

Category: DESSERTS