Pink Lemonade Pie

Pink Lemonade Pie
  • 1 (8-ounce) package cream cheese, softened
  • 1 (6-ounce) container frozen pink lemonade concentrate, thawed
  • 1 (8-ounce) container frozen whipped topping, thawed
  • 4 drops red food color (optional)
  • 1 (9-inch) prepared shortbread pie crust (I have used a graham cracker crust too)
What To Do:
  1. In a medium bowl, beat cream cheese until smooth. Add lemonade concentrate and beat until well combined. Stir in whipped topping and food color, if desired.
  • Spoon into pie crust and freeze 20 minutes (see Note). Serve, or cover and chill until ready to serve

What happens if you leave the pie in the freezer for longer than 20 minutes? It’s okay, Pink Lemonade Pie tastes great frozen, too. Just before serving, garnish with dollops of whipped cream and lemon slices.

Black Magic Chocolate Cake

Black Magic Chocolate Cake

                              2 cups sugar
                              1-3/4 cups all-purpose flour
                              3/4 cup Hershey’s Cocoa
                              2 teaspoons baking soda
                              1 teaspoon baking powder
                              1 teaspoon salt
                              2 eggs
                              1 cup buttermilk or sour milk
                              1 cup strong black coffee 
                              1/2 cup vegetable oil
                              1 teaspoon vanilla extract 

                            Preheat oven to 350. Grease and flour two 9-inch 
                            round baking pans or one 13x9x2-inch baking pan. 
                            In large bowl, stir together sugar, flour, cocoa, 
                            baking soda, baking powder and salt. Add eggs, 
                            buttermilk, coffee, oil and vanilla; beat on 
                            medium speed of electric mixer 2 minutes. Pour 
                            batter into prepared pans. 
                            Bake 30 – 35 minutes for round pans, 35 – 40 
                            minutes for rectangular pan. 

Graham Cracker Cake

Graham Cracker Cake



Graham crackers aren’t just for making s’mores! They’re one of the main ingredients in our recipe for Graham Cracker Cake! The next time you’re looking for something a little different, give this cake recipe a try. Just be sure to have some milk close by!

What You’ll Need:
  • 1 cup (2 sticks) butter, softened, divided
  • 1 1/2 cups granulated sugar
  • 1 (13-1/2-ounce) package graham cracker crumbs
  • 2 teaspoons baking powder
  • 3/4 cup milk 
  • 5 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup flaked coconut
  • 1/2 cup chopped pecans
  • 1 (16-ounce) box confectioners’ sugar (3-1/2 cups)
  • 1 (8-ounce) can crushed pineapple, undrained
  • What To Do:
  1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking pan with cooking spray; set aside.
  2. In a large bowl, with an electric beater on medium speed, beat 3/4 cup butter and granulated sugar 3 to 4 minutes, or until creamy. Add graham cracker crumbs, baking powder, milk, eggs, and vanilla, and beat until well mixed. Stir in coconut and pecans until well mixed then spread batter into baking pan.
  3. In a small bowl, combine remaining 1/4 cup butter, confectioners’ sugar, and pineapple until well mixed; pour evenly over batter. Bake 45 to 50 minutes, or until a wooden toothpick inserted in center comes out clean. Allow to cool then cut and serve, or cover until ready to serve.

Blooming Cakes to Celebrate the Return of Spring (10 Pics)

Spring is here, and it not only looks good but tastes amazing as well! To prove this, pastry chefs from all over the place have gone online to share their food art in the form of blooming flower buttercream cakes!

The cakes come in different colors, forms, and sizes, but what they do have in common are these vibrant floral toppings. They are made of butter, powdered sugar, food coloring, and sometimes some additional flavoring as well, all of which give them that velvet-smooth texture.

Gosh, even talking about them makes my mouth water… so without further ado, let’s jump into these beauties and pick the best blooming flower cake!

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Pear Cinnamon-Sugar Skillet Cake (5 Pics)

Pear Cinnamon-Sugar Skillet Cake

A fall-inspired buttermilk skillet cake, filled with pears and pecans and scented with cinnamon sugar.

Pear Cinnamon-Sugar Skillet Cake

Some days I get a baking itch that begs to be satisfied. Often it’s not even about eating all of the deliciousness afterwards (although sometimes it is, let’s be honest here), but I just have the urge to pull out some ingredients and make something with them. More often than not I give in, and wonderful things happen.

Like this pear cinnamon-sugar cake baked in a skillet. Pure spur-of-the-moment inspiration, execution and satisfaction.

Pear Cinnamon-Sugar Skillet Cake Pear Cinnamon-Sugar Skillet Cake
Pear Cinnamon-Sugar Skillet Cake

It was a dreary afternoon and I found myself alone for a few hours. I should have taken a nap or watched something super girly, or painted my nails. But instead I baked, without distraction. I had a few lovely pears that needed to be used up, and I was in the mood for something cinnamony and comforting.

This hit the spot perfectly. Not only was it easy and fun to put it together, but it was delicious too!

How to Make Cinnamon Sugar

Cinnamon sugar is one of my favorite fall “spices”. I store a jar of it on the counter to mix into coffee, sprinkle on toast, and use in my baking. I’ve found the best ratio is 4 parts sugar to 1 part cinnamon. For example, 1/4 cup sugar to 1 tablespoon ground cinnamon.


Pear Cinnamon-Sugar Skillet Cake

Yield: 1 9-inch cake

Pear              Cinnamon-Sugar Skillet Cake

A fall-inspired buttermilk skillet cake, filled with pears and pecans and scented with cinnamon sugar.


  • 1/4 cup (56 grams) unsalted butter, at room temperature
  • 2/3 cup (142 grams) brown sugar
  • 1/2 teaspoon vanilla extract
  • 1 large egg
  • 1 cup (120 grams) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (120 ml) buttermilk
  • 2 pears, sliced
  • 1/2 cup (55 grams) pecans, chopped
  • 1 1/2 tablespoons cinnamon sugar (see note)


  1. Preheat oven to 400 degrees. Grease a 9-inch cast iron skillet with butter.
  2. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and brown sugar until light and creamy, about 2 minutes. Add the vanilla and egg and mix until combined.
  3. In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Add to the mixer in 3 additions, alternating with the buttermilk. Fold in half of the chopped pecans.
  4. Spread the batter into the prepared skillet. Arrange the pear slices on top. Sprinkle with cinnamon sugar and the remaining chopped pecans.
  5. Bake until edges of the cake are golden and a toothpick inserted to the center come out with a few moist crumbs, about 20-25 minutes. Serve warm or at room temperature.

Notes: Make cinnamon sugar by combining 1/4 cup sugar and 1 tablespoon ground cinnamon. Store unused cinnamon sugar in an airtight container.

This recipe can be easily baked in a 9-inch round cake pan. Grease and flour, and line with parchment paper and proceed with the recipe as written.