Tag Archives: dessert

Grandma’s Snickerdoodle Cookies.

Growing up I used to make cookies with grandma, and as we got older with my little sister and my grandma. Grandma had a wonderful collection of cookie recipes, but there are three in particular that I remember making, peanut butter, sour cream, and these snickerdoodles.

We would go over to grandma’s house and she would outfit us in the cutest little aprons, pull the doughs out of the refrigerator, and off we would go. Cutting fantastic shapes out of sour cream dough, flattening peanut butter cookies with forks, and smashing snickerdoodle balls with juice glasses. It is such a wonderful memory that I will cherish for the rest of my life and just recently my sister passed this joy onto her daughter and reminded me that I needed to make this as well.

Grandma’s Snickerdoodle Cookies. Makes 48.


1 C soft shortening, like Crisco (not something I generally use, unless making tamales, but this is after all grandma’s recipe, and it does make a difference)

1 1/2 C sugar

2 eggs

2 3/4 C flour

2 t cream of tarter

1 t baking soda

1/2 t salt (I used kosher, but I am sure grandma used iodized)

4 T sugar

1 t cinnamon


Combine flour, cream of tarter, baking soda, and salt in a mixing bowl and set aside. Cream together shortening, sugar, and eggs with a stand or hand mixer. Then slowly mix in flour. Cover and refrigerate dough for 30 minutes or more.

Preheat oven to 400.

Combine sugar and cinnamon in a bowl and set aside.  Roll dough into balls the size of walnuts (this was the word my grandmother used!). Roll each ball in sugar and cinnamon mixtures. Flatten on un-greased cookie sheet (we always used a juice glass to do this).

Bake for 8 minutes or until set (it will take longer depending on how big your walnuts are). Allow to cool a moment on the pan as they will be very soft when you first remove them from the oven.

Note: Be sure to cover the dough and put it back in the refrigerator between pans unless you roll them all and sugar them ahead.


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Filed under Dessert, Holiday, Vegetarian

Cream Cheese Blackberry Muffins.

While I was digging around in the freezer a while back to make these huckleberry muffins, I located a bag of frozen blackberries. Our house butts up to an alley (more of a green space, there are no cars, just grass and trees) with a very large amount of blackberries in it. Every year I help myself! Looks like I lost one little bag to the back of the freezer this year. The hubs wanted to make some blackberry BBQ sauce, but I did not have enough berries to make it, so you will have to wait until later this summer for that one and instead enjoy some cream cheese blackberry muffins right now.

Cream Cheese Blackberry Muffins. Makes 18 regular sized muffins.


1/2 C unsalted butter, room temperature

1 C turbinado sugar

8 oz 1/3 less fat cream cheese, room temperature

1 t vanilla

2 eggs

2 C AP flour

2 t baking powder

1/4 t kosher salt

3/4 C milk (I used 1%)

2 1/2 C frozen blackberries

1 T turbinado sugar


Preheat oven to 375. Prepare muffin tins with paper cups. Sift flour, baking powder and salt together in a medium bowl. Cream butter, sugar, cream cheese and vanilla together in a large mixing bowl with a hand mixer. Add eggs and mix to combine. Add one half of the dry ingredients and one half of the milk, scraping the edges of the bowl with a spatula as needed. Mix to combine and repeat with remaining flour and milk, using a spatula. Gently fold in berries with spatula. Fill muffin cups 2/3 of the way full and sprinkle with just a little sugar. Bake for 25-30 minutes, until golden brown on top.


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Filed under Bread, Breakfast, Dessert, Fruit

Mom’s Chocolate Cherry Cake.


This one has been in the family since I was a kid. It was an uncle’s favorite cake and one my mother perfected! The recipe did not start out at our house, but my mom has made sure that it stayed alive there. It is a standard, from the box recipe, but one that stirs the nostalgia pot for me. My mom used to make this cake for my uncle’s birthday. She also used to make it as a standard summer fare. Makes want to have a barbecue and go camping!



1 box of devil’s food cake mix

3 eggs

1 21 oz can of cherry pie fruit filling

Preheat oven to 350. Grease and flour a 9×13 baking dish and set aside. Combine cake mix, eggs, and cherry filling, mixing well by hand (don’t use a mixer or you will pulverize the cherries!). Pour into prepared baking dish and bake, uncovered for 35 -40 minutes.  The toothpick test does not work for this cake because of the gooey cherries.  When it has separated a little from the edges and looks pretty set in the middle, it is usually done. Let the cake cool completely on the counter.


1 C sugar

5 T butter

1/3 C milk

6 oz semi-sweet chocolate morsels

In small saucepan, combine sugar, butter, and milk; bring to a boil stirring constantly.  Stir and cook (keep boiling) for 1 whole minute.  Remove from heat, stir in semi-sweet morsels, keep stirring until melted (takes a few minutes). Pour over the completely cool cake.


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Filed under Dessert, Mom's Recipes, Vegetarian

White Chocolate Huckleberry Cheesecake Dip.

So last week I told you about the Peanut Butter Cheesecake Dip that Healthy Food for Living made. And I loved it sooo much, and so did everyone else who tried it at the Super Bowl gathering. But I am not the hugest peanut butter fan out there…and because of this recipe I have left over white chocolate chips and greek yogurt. So I have been thinking about what variation I could make of this dip.

As it turns out I still have 6 quarts of huckleberries in the freezer that were procured during last year’s anniversary expedition to the Gorge. Lots of you in the middle of the country are not able to get these little delicacies, so unfortunately you will have to use blueberries in this one. It is really too bad because huckleberries are smaller and taste a lot different than blueberries…but in this dip, they will look the same. Just be sure to use frozen, not fresh.

White Chocolate Huckleberry Cheesecake Dip. (Inspired by Healthy Food for Living)


8 oz 1/3 less fat cream cheese

1/4 C fat free Greek yogurt

4 T sugar

1/2 t vanilla extract

1/4 t kosher salt

1 C frozen huckleberries, thawed

1/2 C white chocolate chips


With a hand mixer, combine cream cheese, yogurt, sugar, vanilla, and salt.

With a spatula, fold in berries and chips, reserving a few of each to garnish.

Serve with sliced fruit, pound cake, or rice crackers.

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Filed under Appetizer, Dessert, Dip, Fruit, Gluten Free, Grain Free, Snacks, Vegetarian