Desserts – Love You Mostest

Homemade Reese’s Peanut Butter Cups

admin — Tue, 01 Apr 2025 21:07:25 +0000

My friend, Missy, showed me how to make these ages ago. They are super yummy. I just make them in a muffin pan with a paper liner, but you can use any silicon mold, as you can tell from the above picture.

Mix:

1 cup of your favorite nut butter
4 TB honey

Set aside in freezer for 10 minutes.

Melt:

4 oz. (1/2 cup or more) of chocolate chips – dark, semi-sweet, or milk (your choice)
1 tsp. coconut oil

Melt in microwave, stopping to stir every 15 seconds. Stop right before it’s done or it will get funkified Place small amount of melted chocolate in mold or muffin cup followed by peanut butter mixture, and top with more chocolate.

Let hardened in freezer. Enjoy! (Store these in an airtight container in freezer)

Strawberry Shortcake

admin — Sat, 06 Jul 2024 21:21:48 +0000

This is not so much a recipe as it is a tip on how I make strawberry shortcake, which is what my mom, Grandma K.T., taught me and her mom, Rowena, taught her.

While you can use any ‘shortcake’ you like, from homemade shortcake to store-bought dessert shells and any available combination of berries, it is what you do to the berries that is our little ‘trick.’

Wash and slice the berries and then add a little bit of sugar, even if they are already sweet. Then, no matter how pretty the strawberries are, mash them just a little with a potato masher. Set in fridge for at least half an hour. It seems strange, but the sugar and the act of mashing create a little syrup action. I like to pour that syrup on my ‘shortcake’ and then cover with berries and whipped cream.

Love you guys – xoxo

My Cheesecake (AKA The Best Cheesecake)

admin — Sat, 15 Jun 2024 19:39:11 +0000

{This recipe is mostly for my sweet M. who requested this very cheesecake for her 17th birthday today – xoxo}

I readily admit that I am a cheesecake snob. I had NY-style cheesecake in NYC way back in 1990 and haven’t been able to eat anything less since. While there are lots of cheesecake recipes out there, this one is seriously the best!

Note: you need a springform pan.

2 cups graham cracker crumbs (buy the pre-crushed – it’s the right consistency)
1/2 cup melted butter
1 1/4 cups sugar (1/4c for the crust & 1c for the batter)
3 blocks of cream cheese, softened (8oz each, full fat)
1 cup sour cream
2 tsp vanilla
3 eggs

Preheat oven to 325*

Leave the cream cheese out on the counter for an hour or so to soften. Conversely, you could nuke it in the microwave for 10 seconds.

Mix graham cracker crumbs, 1/4 cup sugar, and melted butter and press into the bottom of the springform pan and up the sides about an inch or two. I like the crust to be thick Set aside.

Mix the cream cheese and 1 cup sugar until really smooth. Add sour cream and vanilla; mix more. Add the eggs 1 at a time, mixing each until combined. When all are well mixed, pour the batter into the springform pan. It will probably fill above your graham cracker crust – that’s ok.

Bake for 1 hour to 1 hour & 10 minutes – you want the center to be *almost* set, but still a teeny bit jiggly. Turn the oven off and crack the door about 3 inches. Wait 30 minutes. Open the door all the way and wait 30 more minutes. Finally, remove the cheesecake from the oven and let cool completely on the counter.

When your amazing cheesecake is completely cool, refrigerate for at least 4 hours, preferably overnight.

Note:

If you opt for an Oreo version, use pre-crushed Oreo crumbs or REMOVE the white filling first. Your mom found this out the hard last night and her oven paid the price. Live & learn – xoxo