Perfect Apple Pie


This one was a no brainer- it was Thanksgiving, and who doesn’t love apple pie?! It’s one of my favorite desserts no matter what season it is, so I was understandably excited when my dad asked me to make one for Thanksgiving dinner.


I have yet to try making my own pie crusts, and I wasn’t going to try for the first time on the morning of, so I went with a classic Pillsbury pre-made pie crust.


I definitely need to work on my fluting and carving though, since this one cracked a bit. Even so, the Pillsbury recipe never fails!

Perfect Apple Pie (as seen on and the back of Pillsbury pie crust box)


  • 1 box Pillsbury refrigerated pie crust, softened as directed on box.


  • 6 cups thinly sliced, peeled apples (6 medium)
  • 3/4 cups sugar
  • 2 tablespoons all-purpose flour
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon lemon juice

1. Heat oven to 425°F. Place one pie crust in ungreased 9 inch glass pie plate. Press firmly against sides and bottom.

2. In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.

3. Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.

Christmas Fudge


Fudge has definitely become one of my favorite treats to make, especially during the holiday season. Last week, I made three different kinds for a holiday fair, and they sold like crazy! Of course I had to make them red, green, and white so they could be festive for the holidays. I chose a Red Velvet/White Chocolate fudge, Mint Chocolate Chip, and Eggnog, and all three flavors tasted incredible and complimented the others really well! They were sold in boxes with one of each flavor in each container. All of these recipes are pretty simple to make, and are sure to be a hit if you’re looking for desserts to bring to any holiday parties this season!


Mint Chocolate Chip Fudge


  • 3 1/4 cups of white chocolate chips
  • 2 tablespoons of butter
  • 1 can (14 ounces) of sweetened condensed milk
  • 2-3 teaspoons of mint extract
  • green food coloring
  • 3/4 cups of mini chocolate chips


1. Spray a 9×9 in aluminum pan (or a pan lined with aluminum foil) with cooking spray.

2. Microwave white chocolate chips and butter on high for 1 minute, stir, then microwave in 30second intervals until fully melted. Stir in between each interval to avoid overheating.

3. Mix in condensed milk, mint extract, and food coloring. (Using a mixer instead of just stirring works much better.)

4. Once mixture is smooth and reaches your desired color, fold/mix in 1/2 cup of mini chocolate chips.

5. Spread into your aluminum pan and press the remaining chocolate chips into the top of the fudge.

6. Refrigerate for about 3 hours or until fully set, then cut into squares.


Red Velvet/White Chocolate Fudge


  • 3 cups of sugar
  • ¾ cup of butter
  • ⅔ cup of half & half
  • 1 (12 oz) bag of white chocolate chips
  • 1 (7 oz) jar of marshmallow fluff
  • 1 teaspoon of vanilla
  • 1 cup of semi-sweet chocolate chips
  • about 3 tablespoons of red food coloring


1. Spray a 9×9 in aluminum pan with cooking spray and mix together semi-sweet chips with food coloring in a bowl to use later.

2. Microwave butter for 1-2 minutes or until melted.

3. Add sugar and half & half to the melted butter. Microwave for 3 minutes and then stir well. Microwave again in 2-minute intervals, stirring until mixture is smooth and hot.

4. Add marshmallow fluff, white chocolate chips and vanilla and stir until mixture is very smooth.

5. While the mixture is still hot, mix with the semi-sweet chips and food coloring, creating a dark red mixture. Stir well so there are no lumps.

6. Randomly place scoops of each red and white mixtures into your 9×9 pan. Take a toothpick or the sharp side of a knife and gently drag through the mixture to create desired look/design.

7. Refrigerate for about 3 hours or until completely set, then cut into squares.


Eggnog Fudge


  • 2 cups of sugar
  • 1/2 cup of butter
  • 3/4 cup of eggnog
  • 1 (12 oz) bag of white chocolate chips
  • 1/4 teaspoon of ground nutmeg
  • 1 (7 oz) jar marshmallow fluff
  • 1 teaspoon of vanilla


1. Spray a 9×9 in aluminum pan with cooking spray.

2.Heat sugar, butter, and eggnog on stovetop until boiling. Stirring constantly, keep on medium heat until candy thermometer reaches about 235 degrees.

3. Remove from heat and mix in white chocolate chips and nutmeg until smooth.

4. Mix in marshmallow fluff and vanilla until very smooth.

5. Pour into pan and refrigerate for about 3 hours or until fully set, then cut into squares.

Cheese and Broccoli Bites


I found these bites just looking for new recipes online, and they’re absolutely amazing! I’ve been trying to eat a lot healthier lately, and this is something both quick and healthy to make! It’s definitely a great lunch or even dinner if you make some sides to go with them. They might look a little funny (my brother almost didn’t eat them because of how they look) but trust me, they’re delicious! I think next time I make these I’ll try some type of sauce to go with them too.

*For my bites, I used bread crumbs, not panko, and I used shredded cheese. I also just mixed the ingredients together with my hands instead of using a food processor- that’s why they look a little more chunky and uneven rather than blended.


  • 2 cup chopped – broccoli
  • 2 large – egg
  • 1/2 tsp – salt
  • 1/2 cup, crumbs – panko (Japanese bread crumbs)
  • 1/2 cup – Parmesan cheese
  • 2 tbsp – olive oil
  1. Steam 2 cups of broccoli
  2. Add broccoli, egg, salt, panko or bread crumbs, and parmesan cheese to a food processor.
  3. Blend just till chopped finely.
  4. Using 1 tablespoon at a time, form into balls.
  5. Heat oil in a skillet.  Drop balls of broccoli mixture into pan.  Flatten with a spatula and cook until both sides are crispy.

Yummy Fudge for Fall

Yesterday, I made two amazing batches of fudge that I found on Pinterest. The first was Peanut Butter Pumpkin, and the second was Salted Maple Pecan- can you say delicious?! These two recipes are pretty simple, and both take less than 15 minutes to make! Just be sure you leave around 4-5 hours to let them set in the fridge (I let them set longer than recommended just to be safe). I totally recommend both recipes for gifts, holiday parties, or just as a treat at home!

(These recipes are not mine, but the pictures are!)


Peanut Butter Pumpkin Fudge (Crazy For Crust)


  • 4 cups white chocolate chips
  • 1/2 cup creamy peanut butter (I use Skippy Naturals)
  • 2/3 cup pumpkin puree (not pumpkin pie mix; I use Libby’s brand)
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons vanilla extract


  1. Line an 8×8” pan with foil and spray with cooking spray. Gather all your ingredients; making fudge is fast work.
  2. Place white chocolate chips and peanut butter in a large microwave safe bowl. Heat on 50% power for 1 minute. Stir, then continue heating on 50% power in 30 second increments, stirring between each, until melted and smooth. (Alternately, you can do this in a medium saucepan over medium-low heat on the stovetop. Just be sure to stir continuously.)
  3. Once chocolate and peanut butter are melted together and smooth (remove from heat if doing on the stovetop), immediately stir in the pumpkin puree, spice, and vanilla. Pour into prepared pan and let cool to room temperature on the counter. Chill until set, then cut into squares.
  4. Note: the fudge gets soft on the counter. Store in the refrigerator until serving.


Salted Maple Pecan Fudge (The Gunny Sack)

Cook time: 10 mins    Total time: 10 mins
  • ⅔ cup evaporated milk
  • 3 oz package vanilla pudding (not instant)
  • 1 cup butter
  • 1 cup vanilla chips
  • 1 tsp maple flavoring
  • 2 lb bag powdered sugar
  • 1 cup chopped pecans
  • Sea salt, sprinkle
  1. Line an 8×8 pan with foil and spray with non-stick cooking spray.
  2. Whisk together the evaporated milk and vanilla pudding in a large heavy duty pot.
  3. Add the butter and vanilla chips. Cook over medium heat, stirring constantly, until pudding starts to collect on the top of the spoon.
  4. Add maple flavoring and continue to cook over medium heat, stirring constantly, until the mixture turns into pudding.
  5. Removed from heat and mix in the powdered sugar.
  6. Spread in the pan and top with pecans. Gently press the pecans into the fudge.
  7. Sprinkle with sea salt.
  8. Allow the fudge to cool on the counter and then cover and place in the fridge to set.

Frosting Covered Pretzels


If you’re looking for something really easy to make that everyone will enjoy, these frosting covered pretzels are for you. I find that using chocolate frosting instead of melted chocolate is easier but just as tasty! I always see the normally shaped pretzels covered in chocolate and sprinkles, but less often in stick-form. I actually like these ones better! They’re easier to make and eat, and who would pass that up?

Here are the ingredients I used:

Bag of large pretzel rods

Chocolate frosting

Reese’s Pieces candy

Chocolate sprinkles

Vanilla frosting (melted with yellow and orange food coloring)

Chocolate chips

Basically, all I did was spread a little bit (okay, a lot) of frosting about halfway down the pretzel rods, and then I went crazy with the decorations! I went with the Halloween/fall colors since I made these in late September, but you can decorate them anyway you want! They’re great to munch on at parties, or just to make as a snack, too.

Note: I attempted to melt white chocolate chips to drizzle over some of the pretzels, and when I added the food coloring, the chocolate turned hard as a rock. Melting the vanilla frosting and adding food coloring was much easier!

DIY Personalized Children’s Name Sign


This sign was so much fun to make for my adorable nephew Timothy- and it was super easy too! It did take me some time to get all the details done since I did this freehanded, but Timothy loves his sign and so do I!

I got this idea from Pinterest (surprise surprise), and I bought all of the materials at Michael’s craft store. I would spend hours in there if I could! I used the really cheap bottles of acrylic paints, pre-painted wooden animals, plain white wooden letters, thin green ribbon, a thin piece of balsa wood for the base, and wood glue/crazy glue to attach everything.

Since Timothy has a jungle-themed bedroom, I just picked out which wooden animals I liked the best and copied the patterns onto the wooden letters. You could pick any other theme for your own sign, like sports, flowers, polka dots/stripes, really anything you want!

One thing I found while making this sign is that when gluing the ribbons onto the base and the animals, crazy glue definitely works better than wood glue (which you should use to attach the letters to the base). You should press the ribbon down onto the surfaces with a pen, or just something other than your fingers- you want the ribbon to be secure without getting crazy glue all over your hands!

You can hang this sign in different ways, whether you just nail/screw it into the wall, or make a hanger out of ribbon, or even set it on a shelf or bureau.

Have fun crafting everybody!

Pumpkin Spice Buttermilk Cake


I found this recipe on Cozycakes Cottage and had to make it right away! The frosting is to-die-for, and even though I’m not a huge fan of pumpkin I absolutely loved this cake. It’s definitely a favorite of mine and hopefully yours too!

(I didn’t have a Bundt pan, so I used two smaller circular pans and just stacked the cakes on top of each other with the frosting in the middle!)

Here is the recipe from :

Pumpkin Spice Buttermilk Cake with Cinnamon Cream Cheese Frosting
cook time: 45 mins   total time: 45 mins
Author: Cozycakes Cottage
Recipe type: Dessert/ Cake
  • 2 and ¼ cups flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. cinnamon
  • 1 tsp. ground allspice
  • ¾ tsp. nutmeg
  • ½ tsp. ground ginger
  • ¼ tsp. ground cloves
  • ½ tsp. salt
  • 1 and ⅓ cups canned pumpkin
  • ¾ cup buttermilk
  • 1 tsp. vanilla
  • 1 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • ¼ cup brown sugar
  • 3 eggs (I use extra-large)
  1. Preheat oven to 350°. Spray a Bundt pan (I use a Bundt pan with 10 to 11 cup capacity) with Baker’s Joy (or grease and flour). Set aside. Mix the flour, baking powder, baking soda, cinnamon, allspice, nutmeg, ginger, cloves, and salt in a bowl. Set aside. Mix pumpkin, buttermilk and vanilla in another bowl and set aside. In the bowl of a stand mixer (or use a hand mixer and a large bowl), beat the butter and sugars until fluffy (about 3 minutes). Add eggs and beat until incorporated. Reduce speed to low and add flour and pumpkin mixtures, alternating (beginning and ending with flour mixture). Pour batter into prepared Bundt pan. Bake for about 45 minutes (I recommend checking at 40 minutes) or until a toothpick inserted in the center comes out clean (crumbs on the toothpick are okay since it should be moist). Cool about 10 minutes and remove from pan. Let cool. Frost with cinnamon cream cheese frosting (see below) or simply sprinkle with powdered sugar and/or top slices with a dollop of whipped cream. Enjoy!
  2. For Cinnamon Cream Cheese Frosting: Using a stand mixer or hand mixer, beat ¾ cup unsalted butter (room temperature) and 8 oz. cream cheese (room temperature) for about 2 minutes on medium speed until fluffy. Mix until completely combined. Add ¾ tsp. vanilla and ½ tsp. cinnamon. Turn to low speed and slowly add 3 cups powdered sugar. Mix another 1 to 2 minutes until combined and fluffy. Add about 1 Tbsp. of milk and mix until combined. Move frosting to a bowl and microwave for about 20 to 30 seconds. This will make spreading/pouring the frosting easier.

Blogging Newbie

Hi everyone! Since I love baking and making crafts so much, I figured I would start a blog so I can share my favorite recipes and fun DIY projects with other people. I have yet to create my own recipes, so to start I’ll be sharing my favorite finds- I usually look on Pinterest when I want to make something yummy. I get some ideas for crafts on Pinterest too, but I tend to personalize them and make them more original to myself and to others. I’m still trying to figure out this whole blogging thing, but I hope I can help you find some sweet treats and some awesome crafts to make!