Cheesecake BarsĀ 

These bars are so good and perfect for finger foods at a party. I love traditional cheesecake but enjoyed these bars for a fun handheld spin on cheesecake šŸ™‚ 



– 3 cups graham cracker crumbs 

– 1/2 cup sugar 

– 1 stick (1/2 cup) melted butter


– Three (8 oz.) packages cream cheese, softened 
– 1 1/2 cups sugar 

– 1 1/2 tsp. vanilla 

– 4 eggs 

– 1/2 cup sour cream 

(Strawberry Sauce) 

– 2 cups frozen strawberries 

– 1/2 cup sugar 


Begin by preheating your oven to 350F. 

Line a 9×13-inch baking dish with tinfoil and spray it with nonstick cooking spray. Set aside. 

Crust: Combine the graham cracker crumbs and sugar in a small bowl. Add in the melted butter and stir to incorporate. Press moist crumbs into the foil lined baking dish, it’s ok if some come up the sides. 

Filling: Add the cream cheese, vanilla, and sugar to the bowl of your stand mixer. Beat until smooth. Add eggs one at a time to the bowl and beat to combine. Add the sour cream and mix again. 

Pour the filling into the crust and smooth the top. Bake for 50 minutes in your preheated oven. After the 50 minutes, turn off the oven, and open the door. Let the cake stay in the oven for an additional 15 minutes. Once the time is up remove and set aside to cool. 

While the cake is cooling, make the filling. Place the frozen strawberries and sugar in a pan and turn the heat to medium. Let the berries cook down and release their juices. Once the berries are soft, mash with a potato masher, I like to leave a few of the berries not completely mashed for texture. Turn off the heat and remove the pan. Allow to cool, then place the mixture in a Tupperware and refrigerate until needed. 



Raspberry Buttercream FrostingĀ 

Ok guys…  This is. The. Frosting!! I made it for cupcakes for my youngest daughter’s first birthday šŸ™‚ Oh my goodness, it was so good and the secret is freeze dried berries! I’ve never done a recipe like this before, but this took it to an entire different level and no artificial flavorings or colors šŸ™‚ A must try! 


– 2 sticks softened (1 cup) unsalted butter

– 1 cup (10-12g) freeze dried raspberries (or strawberries) I think any berry would be good! 

– 4 cups powdered sugar 

– 2 Tbsp. Heavy cream 

– 1 tsp. vanilla extract 

Place the freeze dried berries into a food processor and blend into a powder. I don’t have a food processor, so I just used a gallon bag and hit the berries with the back of a metal measuring cup until they were powder. Set aside. 

In the bowl of your stand mixer, beat the softened butter on medium speed about two minutes until creamy. Add the powdered sugar, raspberry powder, heavy cream, and vanilla extract. Mix until well blended on low. Increase speed to medium high and beat for a full three minutes. Add 1/4 cup more powdered sugar if the frosting is too thin and add a couple more tbsp. heavy cream if it’s too thick. Add a pinch of salt if the frosting is too sweet. 

Frost as desired.


Chocolate Chip Peanut Butter BarsĀ 

These bars are really tasty and so easy to make. I love that I didn’t even have to dirty my mixer! šŸ™‚


– 1/2 cup unsalted butter, melted

– 1/3 heaping cup of Jif Peanut butter

– 1 egg

– 1 cup packed brown sugar

– 1 tbsp. vanilla extract

– 1 cup all- purpose flour

– 1 cup chocolate chips and 2 tbsp. for sprinkling on top


Preheat your oven to 350F. Line an 8×8 pan with tin foil, spray with cooking spray, and set aside.

Melt the butter in the microwave

After the butter is cooked for a couple minutes, add the peanut butter, brown sugar, vanilla, and finally the egg. Whisk until fully incorporated and smooth.

Add in the flour and stir until just combined, don’t overmix.

Stir in the chocolate chips.

Pour batter into prepared pan and lightly smooth the top. Sprinkle with the remaining chocolate chips. Press down slightly.

Bake for 20 minutes, or until a toothpick inserted in the middle comes out clean. Allow the bars to cool for about 30 minutes in the pan before removing and slicing. Enjoy!

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Peanut Butter Chocolate Mini Pies

These are delicious and so perfect for a single serving and are almost no bake! 


Graham Cracker Crust: 

-3/4 cup graham cracker crumbs 

– 3 tbsp. melted butter 

– 1 tbsp. Brown sugar 

– 2 tbsp. Toffee chocolate pieces 

Peanut Butter Filling: 

– 1 cup heavy whipping cream 

– 6 oz. cream cheese, softened 

– 1 cup creamy peanut butter 

– 1 cup powdered sugar 

– 1/2 cup toffee and chocolate pieces 

– 2 tsp. vanilla extract 

– 1/4 tsp. salt 

Chocolate Ganache: 

– 1/2 cup chocolate chips 

– 1/2 cup heavy whipping cream 


Preheat oven to 350F. Like a muffin tin with cupcake liners. 

In a small bowl, combine the graham cracker crumbs, butter, brown sugar, and toffee chocolate pieces. Stir to combine and distribute the crumb minute evenly between the cupcake liners. Bake for 5 minutes in the preheated oven and remove to cool. 

Add heavy cream to the bowl of your stand mixer and beat until stiff peaks form. Remove the whipped cream to a separate bowl and set aside. 

Add the cream cheese and peanut butter to the stand mixer (you don’t even have to clean it) and beat until smooth. Add the powdered sugar, toffee pieces, vanilla, and salt and beat until combined (the mixture will be very thick). Gently fold the whipped cream into the peanut butter mixture and stir until completely incorporated with a spatula. 

Spoon peanut butter filling into the muffin tins and fill them to the very top. Pop the muffin tin into the freezer and freeze for at least an hour. 

To make the ganache, simply put the chocolate chips into a small, microwaveable bowl and add the heavy cream. Microwave for 30 seconds and stir until completely melted and combined. You may need to microwave it again until the chips are melted. Allow to cool until barely warm. Spoon the chocolate ganache over each mini pie and spread over the entire cup. 

Garnish mini pies with more of the chocolate toffee pieces, and you can even do melted peanut butter and peanuts if you want. Freeze for 4 hours to set completely. They save in the freezer for up to 7 days. Allow a few minutes after removing them from the freezer to warm up and get a little soft. 


S’mores BitesĀ 

I made these for a BBQ at our house and they went over VERY well! Make these, they’re amazing! 


– 1 cup graham cracker crumbs 

– 1/4 cup powdered sugar 

– 6 tbsp. melted butter 

– 4 full size Hershey bars, divided 

– 12 large marshmallows 


Preheat oven to 350F. 

In a small bowl, combine the graham cracker crumbs, powdered sugar, and butter. Distribute the mixture evenly into a 24 cup mini muffin pan. Press the crumbs into the pan and up the sides. Bake the cups for 4-5 minutes. While the cups are baking, break two of the Hershey bars up into their tiny rectangles and then break those rectangles in half again. Remove the pan from the oven and while the cups are still warm press half a rectangle chocolate into each cup. 

Cut large marshmallows in half lengthwise. Place one marshmallow half cut side down, into each cup. Return the pan to the oven for 1-2 minutes or until the marshmallows are slightly softened. Cool on a wire rack for 15 minutes before carefully removing the cups to cool completely on the wire rack. 

Melt the remaining chocolate in a bowl. Microwave the chocolate stirring every 20 seconds until melted and smooth. When your cups are set dip the top of each cup in the chocolate. Place them on a flat surface to set. 


Vitamix Blueberry Ice CreamĀ 

We just bought a Vitamix last week and wow! What an amazing machine, it really is more than a blender! Did you know that you can even make soup in it, hot soup?! Amazing! One thing that we learned to make straight away was ice cream, of course! Let me tell you, this ice cream is heavenly and it only has 4 ingredients! So simple! The great thing about this ice cream too is that it’s very versatile. You can use any frozen fruit, so far we’ve tried this blueberry one and also strawberry peach! We will be experimenting with making a chocolate one too in the future, so stay tuned! šŸ˜‰ 


– 2 cups frozen blueberries (or any frozen fruit you like) 

– 1 cup half and half (we tried it with the fat free half and half, and had great success)! 

– 1/4 – 1/2 cup sugar 

– 1 tbsp. vanilla extract 


Place all ingredients in the Vitamix, turn to variable speed 1, increase speed quickly to 10 and flip to high. Let blend up until frozen. You can store this in a Tupperware in your freezer and pull it out about 15 minutes before you want to have it. Enjoy! 


Lactation CookiesĀ 

After I had Olivia I unfortunately ended up back in the hospital a week later with an infection. Since we didn’t want the baby being exposed to any germs while I was there she just stayed home with my husband. I tried to pump while I was there but didn’t keep up with it enough and my milk supply took a huge hit. After returning home I did a lot of research on ways to get my milk supply back up. I came across lactation cookies which have Brewer’s Yeast, Flax Seed, and Oatmeal in them. All which are known to increase milk supply. I looked at a lot of different recipes until I found one that looked good. The great thing about these cookies is they taste great and even people who are not nursing mother’s enjoy them. 


– 1 cup butter, softened 

– 1 cup sugar 

– 1 cup brown sugar, packed 

– 4 tbsp. Water 

-2 tbsp. Flaxseed meal 

-2 eggs 

– 1 tsp. vanilla extract 

– 2 cups all purpose flour (I may experiment with whole wheat flour next time) 

– 1 tsp. baking soda 

– 1 tsp. salt 

– 3 cups old fashioned rolled oats (not the instant kind) 

– 2 cups chocolate chips 

– 4 tbsp. Brewer’s yeast 


Preheat oven to 350F. 

Mix the flaxseed meal with the water and let sit 5 minutes. 

Sift  together the flour, Brewer’s yeast, baking soda, and salt. Set aside. 

Add the butter, and both sugars to the mixer and beat well. 

Add eggs one at a time, and beat well after each addition. 

Add the dry ingredients to the mixer and beat until everything is incorporated. 

Fold in the rolled oats and the chocolate chips. 

Using a cookie scoop, drop dough onto silpat lined baking sheets and bake in your preheated oven for 12 minutes. 

Once you remove the cookies from the oven, allow them to sit for a few minutes before removing them to cooling racks to cool completely.