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Rich, chewy blondies full of nuts and brown sugar, with chocolate chips on top.
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Here's my Mom's recipe for these yummy bars.
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These granola bars pack well for mid-day snacks or hiking trips. Vary the ingredients for variety or to make them more wholesome. I make two versions--this one if for my sweet-tooth husband--the other for myself, contains 1 c. dried fruit and nuts instead of chocolate chips and marshmallows. Be creative!
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A great chocolate cookie made like a Snickerdoodle or Sugar cookie. They taste absolutely yummy and I guarantee they won't last!
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Chocolate cheesecake flavored with coffee liqueur and baked in an 8 inch springform pan.
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These cookies store wonderfully and keep for several days.
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This is an orange flavored gingerbread for the bread machine that is especially good with chocolate syrup or hazelnut spread.
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Chocolate chip cookie dough frosting, made without eggs, is rich topping for cupcakes or can be eaten with a spoon!
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This is a wonderful berry crisp. I use a triple berry mixture of raspberries, blackberries, and blueberries, but just one works well too! My family loves it! Serve it with whipped cream and it looks great.
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A basic banana muffin is made extraordinary with a brown sugar crumb topping that will melt in your mouth.
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This tender gingerbread cake topped with pear slices makes a wonderful fall and winter dessert.
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An extraordinary banana muffin made healthier with additional bananas and less sugar.