Category Archives: Dessert

Moon Pie Cookies




1/2 Cup Butter, softened
1 Cup Sugar
1 Egg
1 Cup Evaporated Milk
1 teaspoon Vanilla Extract
2 Cups Flour
1/2 teaspoon Salt
1/2 Cup Unsweetened Cocoa Powder
1 1/2 teaspoons Baking Soda
1/2 teaspoon Baking Powder
1/2 Cup Butter, softened
1 Cup Powdered Sugar
1/2 teaspoon Vanilla Extract
1 Cup Marshmallow Creme


Preheat oven to 400°F and lightly grease two cookie sheets.

Cream together butter and sugar in a large bowl.  Mix in egg, evaporated milk and vanilla.  In a separate bowl, combine flour, salt, cocoa powder, baking soda and baking powder.  Slowly add flour mixture until combined.

Drop the dough by rounded tablespoonfuls onto the prepared baking sheets, leaving 3 inches between them.  Bake until firm to the touch, about 6-8 minutes.  Cool on racks.

Make the filling  by mixing together butter, powdered sugar, vanilla and marshmallow creme until smooth.

Spread a spoonful of filling onto the flat side of the cookie and top with another cookie.

Gluten Free Chocolate Chip Oatmeal Cookies


 This is a delicious gluten free oatmeal cookie!


4 1/2 Cups Gluten Free Oats, divided
2 Tablespoons Cornstarch
1 1/2 teaspoons Cinnamon
1 teaspoon Baking Powder
1/2 teaspoon Salt
2 Sticks Unsalted Butter, softened
3/4 Cup Sugar
1/2 Cup Brown Sugar
2 Eggs
2 teaspoons Vanilla Extract
1 1/2 Cups Semisweet Chocolate Chips


Preheat oven to 350°F.  Lightly grease 2 cookie sheets.

Blend 1 1/2 Cups oats in a blender until they are a fine powder.  Whisk together in a bowl with cornstarch, cinnamon, baking powder and salt.

Mix together butter, brown sugar and sugar with an electric mixer until fluffy.  Mix in eggs and vanilla.  Slowly mix in oat mixture until fully combined.

Stir in chocolate chips and remaining oats.

Drop 2 Tablespoons dough about 2 inches apart on prepared cookie sheets.

Bake until light brown at edges, about 15-18 minutes.  Rotate cookie sheets half way through baking.  Cool on racks.


Yield: about 3 dozen cookies

-Recipe slightly adapted from

Peppermint Candy Cane Cookies


Peppermint Candy Cane Cookies are a delicious Christmas treat!


2 Sticks Butter, room temp
3/4 Cup Powdered Sugar
1 teaspoon Peppermint Extract
2 Egg Yolks
1 teaspoon Vanilla Extract
2 1/2 Cups Flour
1/2 teaspoon Kosher Salt
Red Food Color


Cream together butter and sugar with an electric mixer.  Beat in peppermint, egg yolks and vanilla.  Mix in flour until just combined.

Remove half of the dough and wrap in plastic wrap.

Mix in red food color to the remaining dough until the dough is very red.  Wrap red dough in plastic wrap.

Refrigerate the white and red dough for 1 hour.

Roll out 1 Tablespoon of white dough and 1 Tablespoon of red dough into 6 inch ropes.  Pinch the two ropes together at one end, twist together and bend into a candy cane shape.  Place on a lightly greased baking sheet. Repeat with remaining dough.  Chill for 15 minutes.

Bake until lightly browned, about 20 minutes.  Cool on racks.

Yield: 2-3 Dozen depending on size


Cranberry Nut Streusel Bars

 Cranberry Nut Streussel Bars


Cranberry Nut Streusel Bars are great for a brunch or even Christmas morning!


1 Cup Cranberry Sauce
1/4 Cup Sugar
1 Cup Flour
1 Cup Rolled Oats
2/3 Cup Brown Sugar
1/4 teaspoon Salt
1 Stick (4 oz) Unsalted Butter
2/3 Cup Walnuts, chopped


Preheat oven to 350°F and lightly grease a 9 inch square or round baking pan.

Stir together cranberry sauce and sugar in a small bowl.  Microwave for 1 minute and stir.  Keep heating for 30 seconds at a time until the sugar is dissolved.

Mix flour, oats, brown sugar and salt together in a large bowl.  Cut butter into small pieces and work it into the flour mixture with your fingers until crumbly.  Stir in walnuts.

Press 2 cups of the crumbly streusel into the prepared pan.  Spread on the cranberry sauce mixture and sprinkle on the remaining streusel.

Bake until light brown on top, about 30 minutes.

Cool completely before cutting.

Yield: about 12 bars

Blueberry Muffin Top Cookies


This is a great mixture of muffin and cookie.  The yogurt gives these Blueberry Muffin Top Cookies a nice tangy taste that goes well with the blueberries.


1 Cup Sugar
1 1/2 Cups Plain Greek Yogurt
1 Egg
1 teaspoon Vanilla
2 Cups Flour
2 teaspoons Baking Powder
1/2 teaspoon Salt
1 Cup Fresh or Frozen Blueberries


Preheat oven to 375°.  Lightly grease two baking sheets with nonstick spray or butter.

Combine sugar and yogurt together in a large bowl.  Mix in egg and vanilla.

Stir together flour, baking powder and salt in a small bowl.  Add flour mixture to the large bowl.  Mix until combined.

Carefully fold in the blueberries.

Drop tablespoons of dough onto the baking sheets about 2 inches apart.  Bake until the cookies just start to brown, about 10 minutes.

Let cool a couple minutes on the baking sheets before transferring to cooling racks.


Yield: about 40 cookies

-Recipe from La Fuji Mama

Soft Pumpkin Cookies


The deliciousness of fall is in full swing!


2 1/2 Cups Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 teaspoon Cinnamon
1/2 teaspoon Ground Nutmeg
1/2 teaspoon Kosher Salt
1 1/2 Cups Sugar
1/2 Cup Butter, softened
1 Cup Pumpkin Puree
1 Egg
1 teaspoon Vanilla Extract
2 Cups Powdered Sugar, sifted
3 Tablespoons Milk
1 Tablespoon Melted Butter
1 teaspoon Vanilla Extract


Preheat oven to 350°F and lightly grease 2 baking sheets.

Whisk together flour, baking soda, baking powder, cinnamon, nutmeg and salt together in a bowl.

In the bowl of an electric mixer, combine sugar and butter until fully blended.  Mix in pumpkin, egg and vanilla.

Slowly add the flour mixture while mixing until just combined.

Drop dough by rounded tablespoon onto baking sheets  Bake until edges start to brown, about 15-18 minutes.

Prepare the glaze while the cookies are baking by stirring together all glaze ingredients in a bowl until smooth.  Add additional milk as needed to make a smooth glaze that will drizzle easily.

Let cookies rest on baking sheets for 2 minutes before transferring to cooling racks.  Drizzle the glaze over the cookies.


Yield: about 36 Cookies

-Recipe from Very Best Baking