NO COFFEE and NO RAW EGGS makes this rich, creamy, tangy, tart yet sweet dessert the PERFECT cake for your next Sunday dinner. But beware, the flavor is best when the cake has set for a day or so ahead. And the best feature – it’s a NO BAKE recipe. Also BEWARE that the alcohol is NOT baked off in this recipe.

I made them in these cute little parfait style cups for an Eagles function last week and they were a HUGE hit!

LEMON TIRAMISU serves 10-12
1 1/4 cups heavy whipping cream
1 pound marscapone (see notes)
⅓ cup extra fine sugar
2 teaspoons PURE vanilla extract
Zest of 1 lemon
28 ladyfingers (see notes)
½ cup Limoncello
1 cup lemon curd
Lemon curd (recipe below)
Candied lemon slices, garnish
They are super EASY to make! (recipe below)

  • In a medium bowl, beat the cream with a hand mixer to soft peak stage. Set aside.
  • In a separate bowl, beat the mascarpone, sugar and vanilla together until it thickens up and it also reaches a soft peak stage.
  • Fold in the lemon zest with a spatula.
  • Fold ⅓ of the whipped cream into the mascarpone mixture GENTLY so as not to knock out the air out.
  • Fold another ⅓ of the whipped cream into the mascarpone mixture GENTLY so as not to knock out the air out.
  • Fold the remaining ⅓ of the whipped cream into the mascarpone mixture GENTLY until all incorporated.
  • Quickly dip each cookie into the liqueur (DO NOT SOAK) and lay them side by side in a 9 inch square baking dish, pressing down lightly to make them all level and trim some if necessary.
  • Top the cookies with half the mascarpone cream mixture, spreading it evenly with an offset spatula.
  • Then spread ½ the lemon curd over the cream.
Add another layer of dipped cookies, then spread the remaining curd over the top.
  • Pipe or spread the remaining mascarpone mixture over the top of the curd.
  • Refrigerate AT LEAST 6 hours or PREFERABLY overnight before serving.
  • For nice neat slices, place in the freezer for 45-60 minutes before slicing. Make sure it’s not too firm inside when you serve though as this should be a nice soft set dessert.
  • Right before serving, add some candied lemon slices or zest to garnish.


  • You can substitute cream cheese for the marscapone, BUT please realize this will slightly affect your flavor. Marscapone is made with cream where as cream cheese is made with milk.
  • The number of ladyfingers required will depend on their size. Here in our small town they are difficult to find. Check for them on the cookie aisle. Sometimes they locate them on the international aisle. You can make your own ladyfingers or even substitute sponge cake, cut into fingers. Dry them uncovered overnight on a wire rack.


1 tablespoon grated lemon zest

1⁄2 cup fresh lemon juice
1 tablespoon cornstarch
6 tablespoons butter
3⁄4 cup sugar
4 LARGE egg yolks, beaten

  • In medium saucepan, mix together lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth.
  • Add butter and sugar, bringing mixture to a SLOW boil over medium heat.
  • Boil for one minute, stirring constantly.
  • In small bowl, with a wire whisk, beat egg yolks until smooth.
  • Whisk in a small amount of the hot lemon mixture.
  • Pour the egg mixture into the sauce pan, whisking well until well blended.
  • Reduce heat to low; cook, stirring constantly, 5 minutes or until thick DO NOT BOIL.
  • Pour mixture into medium bowl.
  • Cover with saran pressing so there is contact with the surface to prevent a skin from forming as it cools.
  • Cool to room temperature.
  • Refrigerate 3 hours.


    1 cup granulated sugar
    1 cup water
2 tablespoons FRESH lemon juice
    2-3 lemons sliced to 1/8-inch thickness
  • In a large saucepan, combine the sugar, water and lemon juice.
  • Bring to a boil.
  • Reduce to a simmer and add lemon slices in a single layer.
  • Simmer over medium-low for 15 minutes, gently flipping once or twice during the cooking process.
  • Transfer the lemon slices to a wire cooling rack or waxed paper and let cool.
  • Let the candied lemons sit at room temperature for up to 24 hours before storing in an air-tight container.


An older gentleman from the Eagles was having a BIG birthday (85) and is of that age where he says if he can’t eat it, he doesn’t want it for gifts. I asked him what his favorite cake was and he said cherry cake like his mom and wife used to make. Well, I didn’t have a cherry cake recipe in my bag of tricks so I set out to try and replicate what he described. Let’s just say he was VERY HAPPY with this 😀

The day I made this also coincided with my cousin’s birthday. She passed away in 1998, but every year since, her sister and I have baked her a cake in tribute. We then share the pictures with each other from afar. So, this cake was also for Michelle this year!


3 LARGE eggs
1 cup sugar
3/4 cup avocado oil
1 3/4 cups all-purpose flour
3 teaspoons baking powder
1 1/2 teaspoon PURE vanilla
1 pinch sea salt
1 can COMSTOCK cherry pie filling
1 tablespoon sugar
1/2 teaspoon QUALITY ground cinnamon

Preheat oven to 350°. 

  • Add eggs, sugar, oil, flour, baking powder, vanilla and salt to a large mixing bowl. Mix with hand beater 2 minutes until well blended.
  • Spread 2/3 of the batter into a greased 13×9-inch baking pan. 

  • Spread cherry pie filling on top of batter.
  • Drop the remaining batter by spoonfuls on top of the pie filling layer. 

  • Stir together the sugar and the cinnamon.
  • Sprinkle over top of cake.
  • Bake for 35-40 minutes until cooked through and a toothpick inserted near the center comes out clean.
  • Lightly glaze if desired.
 I used a cream cheese glaze.
  • Serve warm or cooled.


CHOCOLATE SNAPS yield 2 dozen cookies
Adapted only slightly from Cook’s Country

With crisp edges, chewy centers and crunchy sugary crackled tops these cookies are always a hit, but never more so than at holiday time.

14 tablespoons unsalted butter, melted and cooled (168 grams)
1 1/2 cups plus 2 tablespoons all-purpose flour (230 grams)
3/4 cup Ghirardelli unsweetened cocoa powder
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 3/4 cups packed dark brown sugar (300 grams)
1 tablespoon PURE vanilla extract
1 LARGE egg plus 1 LARGE egg yolk
1/3 cup granulated sugar

  • Preheat the oven to 350°.
  • Line two baking sheets with parchment paper or SILPAT mats.
  • Melt your butter and allow it to cool.
  • Whisk together the flour, cocoa, baking powder, baking soda and salt together in a bowl.
  • Whisk together brown sugar, vanilla, and melted butter until no lumps remain, scraping down bowl as needed.
  • Whisk in whole egg and egg yolk until smooth.
  • Stir in flour mixture JUST until combined.
  • Layer granulated sugar in a shallow bowl; set aside.
  • Roll 2 tablespoons dough at a time into cookie balls.
  • Roll each cookie ball in the granulated sugar to coat.
  • Arrange dough balls evenly on prepared sheets.
  • Press each ball flat until they are 2 inches in diameter.
  • Evenly sprinkle remaining granulated sugar over cookies.
  • Bake 15 minutes – 1 sheet at a time – until cookies are slightly puffy and edges have begun to set (cookies will look raw between cracks and seem undone AND THAT’S OKAY), rotate sheet halfway through baking time.
  • Let cookies cool on sheet for 5 minutes.
  • Transfer to wire rack.
  • Let cookies cool completely.



Prep Time 40 minutes Cook Time 20 minutes Total Time 1 hour

3 1/2 – 4 cups AP flour
1 packet Instant Yeast
2 tablespoons brown sugar
1/2 teaspoon sea salt
1 cup warm milk
3 LARGE eggs
4 tablespoons butter, softened

  • In a large mixing bowl, combine 3 ½ cups flour, the yeast, brown sugar, and salt.
  • Add the milk, eggs, and butter, mixing until the flour is completely incorporated. If the dough seems sticky, add the remaining ½ cup of flour a little at a time. 
Cover the bowl and let sit at room temperature for 10 minutes.

3/4 cup brown sugar
1 tablespoon espresso powder
1 tablespoon, plus 1 teaspoon QUALITY cinnamon

  • In a small bowl, combine 1/2 cup brown sugar and 1 tablespoon cinnamon.
    5-6 tablespoons butter, softened

Preheat the oven to 375°.
  • Line a baking sheet with parchment. 
On a floured surface, roll the dough out into a 14 x 16 inch rectangle about 1/4 inch thick, adding flour as needed.
  • Spread the dough with 5-6 tablespoons of butter and sprinkle with the cinnamon sugar mixture.
  • Fold the dough in half, directly over the cinnamon, pressing to adhere.
  • Cut into 12-14 strips.
  • Twist each strip into a loose knot, they don’t need to be perfect.
  • Place on the prepared baking sheet.
Bake 20 minutes, until golden.

4 tablespoons butter
1/3 cup PURE maple start
3/4-1 cup powdered sugar
1 teaspoon espresso powder

  • Melt together the butter and maple syrup in a small pot set over medium heat.
  • Remove from the heat and whisk in the powdered sugar and instant coffee.
  • Drizzle over the knots. 

NOTE: For a quicker prep time you can use store bought dough!


These are still a bit of a work in progress. The second time I made these I did them on a jelly roll pan in a single layer and they were amazing. Next time I’m going to try milk chocolate chips, maybe even mini chips.


18 1/2 ounces Fritos corn chips
2 cups chocolate chips
1 cup sugar
1 cup light corn syrup
1 cup creamy peanut butter

  • Grease a 13×9 cake pan.
  • Sprinkle half of the corn chips evenly over the bottom.
  • Sprinkle half the chocolate chips over the corn chips.
  • In a heavy sauce pan combine the sugar and corn syrup, stirring until sugar dissolves and mixture comes to a boil. Cook 1 minutes more.
  • Remove from heat and stir in the peanut butter.
  • Pour half the mixture over the corn chip layer.
  • Top with remaining corn chips followed by the remaining chocolate chips.
  • Pour the remaining peanut butter mixture evenly over the last layer.
  • Let stand until set.
  • Cut into bars.


1 1/2 cups flour
1 cup sugar
1/4 cup baking cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
3 medium bananas, mashed (1 1/3 cups)
1/3 cup avocado oil
1 teaspoon PURE vanilla extract
1 LARGE egg
1 cup mini chocolate chips

  • Preheat oven to 350°.
  • Grease or line muffin tin with papers.
  • Whisk together the flour, sugar, cocoa, baking soda, baking powder and salt in a LARGE bowl.
  • In a separate bowl whisk together the mashed bananas, oil, vanilla and egg until well blended.
  • Whisk the wet ingredients into the dry ingredients JUST until combined.
  • Fold in chocolate chips.
  • Fill muffins 3/4 full.

1/2 cup sugar
1/3 cup flour
1/2 teaspoon QUALITY cinnamon
1/4 cup COLD butter, cubed

  • Whisk together the sugar, flour and cinnamon.
  • Cut in butter pieces until crumbly.
  • Top filled muffins with streusel.
  • Bake 20-25 minutes until toothpick comes out clean and centers are cooked.
  • Cool 5-10 minutes on wire rack.
  • Best served warm.


2 cups sugar
1/2 cup butter, cubed
6 tablespoons WHOLE milk
3 tablespoons baking cocoa
1 cup JIF peanut butter
1/2 teaspoon PURE vanilla extract
1/4 teaspoon PURE almond extract
3 cups quick cooking oats
10 ounce jar maraschino cherries, drained WELL and chopped FINE

  • In a large mixing bowl add the quick cooking oats and cherry pieces. Set aside.
  • In a large saucepan, whisk together the sugar, butter, milk and baking cocoa.
  • Over a medium heat melt butter and bring mixture to a boil,cooking and stirring continuously for 3 minutes.
  • Remove from heat.
  • Stir in peanut butter and extracts, stirring until combined well.
  • Pour mixture over oat mixture and mix until oatmeal is well coated.
  • Drop the mixture tablespoons onto wax paper lined cookie sheets.
  • Chill until set.
  • Store in airtight containers.



Adapted from Like Mother Like Daughter

Sweet and salty, loaded with gooey caramel, chocolate chips and pretzels to make THE PERFECT cookie!

1 cup UNSALTED butter, COLD
1 cup PACKED dark brown sugar
1/2 cup sugar
2 LARGE eggs
1 teaspoon PURE vanilla extract
2 1/2 cups flour
1 tablespoon cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups milk chocolate chips
1 1/2 cups chopped pretzels
1/2 bag Kraft caramel balls (2 balls per cookie)
1 tablespoon flaky sea salt

  • Preheat the oven to 400°.
  • Line cookie sheet with parchment or silpat.
  • Cut your butter into slices.
  • Add butter slices to a large mixing bowl with paddle attachment, beating until it starts to smooth and get creamy. 
  • Add in sugars and beat for 1-2 minutes more until smooth and well combined.
  • Add in the eggs and vanilla extract beating JUST until incorporated.
Sift together the flour, cornstarch, baking soda, baking powder, and salt. 
  • Add the flour mixture, beating on low speed until the wet and dry ingredients are combined.

  • Fold the chocolate chips and pretzel pieces into the dough.
  • Scoop dough by the tablespoon.
  • Press the dough flat and place 2 caramel balls in the middle.
  • Roll the cookie dough around the caramel.

  • Bake 8-12 minutes, or until the cookie top and bottom are golden.
  • Sprinkle the tops of the cookies immediately with coarse sea salt.

  • Allow the cookies to rest on the pan for about 5 minutes before transferring to cooling rack. 

  • Store cookies in an airtight container, or ziplock bag for 3 to 4 days.

NOTES: Add 1 tablespoon at a time more of flour if dough is too wet and sticky.


When I was a kid we went to The Smoke House restaurant in Toluca Lake, California for all the special celebration occasions – graduations, Easter, birthdays, anniversaries for their Prime Rib. As a young adult in college my friends and I would go for the bands and the bar. BUT, always we went for the garlic bread! It was THE most unbelievable garlic bread. To this day it makes my mouth water just thinking about it. I’ve been experimenting for years with a copycat recipe. I have finally perfected it (at least according to my memory of it since we have long since moved away) and then my brother sends me a link order it directly from them.

It had this distinctive neon orange color (which in hindsight probably wasn’t all that good for us). I used to be able to buy the cheese powder in a loose package at a mom and pop grocery store years later in Michigan, but then we moved yet again. The closet I’ve come to finding it recently is ordering it from NUTS.com

I now prefer the non-orange powder from King Arthur that is a sharp Vermont cheddar so there is a healthier alternative 🙂


1 Loaf French Sourdough bread
1/2 cup unsalted butter
3 cloves garlic, FINELY minced
1/4 cup Cheese Powder (your choice of color)
1 teaspoon paprika
1/3 cup FINELY grated Parmesan cheese

  • Preheat oven to 350°.
  • In a small saucepan, slowly melt butter with minced garlic.
  • Once melted, remove from heat and rest several hours to infuse the garlic into the butter.
  • Slice bread in half lengthwise.
  • Brush all the garlic butter over both halves of bread.
  • Mix together the Parmesan cheese, paprika and cheese powder.
  • Sprinkle all over both halves of bread.
  • Bake 8 minutes.
  • Increase heat to broil.
  • Broil 30 seconds at a time until you get your desired doneness. Watch it closely to prevent burning!
  • ENJOY!


Do you love a good snickerdoodle? What could be better than a warm cookie? Warm bread of course!

2 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons QUALITY cinnamon (see notes)
1 bag Hershey’s cinnamon chips (see notes)
1 cup butter, room temperature
2 cups sugar
2 LARGE eggs
1 tablespoon PURE vanilla
3/4 cup sour cream

  • Preheat oven to 350°.
  • Grease 3 loaf pans.
  • Sift together the flour baking powder, salt and cinnamon.
  • Fold in cinnamon chips and Set aside.
  • Cream together the butter and sugar.
  • Add eggs, blending until fluffy and uniform in color.
  • Mix in vanilla and sour cream.
  • Gradually add in the dry ingredients.
  • Distribute evenly amongst the loaf pans.
  • Bake 45-50 minutes until toothpick comes out clean.


  • This recipe easily transforms into a seasonal taste by using apple pie spice or pumpkin pie spice in combination with the cinnamon.
  • You can also substitute the cinnamon chips for butterscotch chips.



Bursting with blueberries and the perfect balance of flavors with the crispy almonds. Make this easy coffee cake recipe for any occasion!

2 cups granulated sugar
3 LARGE eggs, room temperature
12 tablespoons (1 1/2 sticks) salted butter, room temperature
1 teaspoon PURE almond paste
1 tablespoon PURE vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder

1 1/2 cups (12 ounces) FROZEN small WILD blueberries, thawed and drained WELL
1/2-1 cup sliced almonds

  • Preheat oven to 350°.
  • Spray a 9×13 baking pan with non-stick cooking spray and set aside.
  • Beat sugar and eggs for 5 minutes with a mixer on medium. The volume of mixture will increase by almost half and will be thickened and light in color.
  • Add butter and extracts, beating 2 more minutes.
  • Gradually add flour and beat until just combined.
  • FOLD in blueberries with a spatula.
  • Pour and smooth batter into prepared pan.
  • Sprinkle almonds on top.
  • Bake for 40-45 minutes until a toothpick comes out clean.
  • Allow to cool COMPLETELY before serving, or the cake will crack.
  • Use a serrated knife to cut the cake.

NOTE: The cake freezes really well. Wrap individual pieces (so you can snack as desired) in plastic wrap and then place in a resealable freezer bag. Allow thawing for 10-15 minutes on the counter before eating.


I found this recipe in one of the old antique recipe boxes I’ve collected. They had labeled it Molasses Cookies, but after I made them changing the name to “SNAPS” worked better because they were so crispy. I added extra ginger and cloves to make them spicier. When these are baking all you can think of is gingerbread houses and smile.

3/4 cup Crisco
1 cup extra fine sugar
1 LARGE egg
2 cups flour
2 1/2-3 teaspoons QUALITY cinnamon

1 tablespoon ground ginger
1 1/2-2 teaspoons ground cloves
1 1/2 teaspoons baking soda
2 teaspoons warm water
1/3 cup molasses
2-3 teaspoons FRESH grated ginger
3/4 cup sanding sugar

  • Cream together the Crisco and sugar until fluffy.
  • Add egg, scraping down bowl and blending well.
  • Sift together the flour, cinnamon, ginger and ground cloves in a separate bowl.
  • Set aside.
  • Dissolve baking soda in warm water.
  • Add baking soda mixture to shortening mixture, blending well.
  • Alternately add the flour mixture, molasses and FRESH grated ginger.
  • Cover with saran and chill 2 hours.
  • Preheat oven to 350°.
  • Add small shallow bowl
  • Roll 1 tablespoon at a time into balls.
  • Roll each balls in the sanding sugar and place on greased baking sheets 2 inches apart.
  • Bake 8-10 minutes until dry around edges.
  • Let cool on baking sheet until set before transferring to cooling rack.
  • Store in airtight container at room temperature – which makes them a GREAT cookie jar cookie.

NOTE: Be sure to roll into tight balls of dough. They will cook perfectly round and look professionally done 😀