Low-Fat Good-for-You Chocolate Cookie Recipe

Posted on Oct 13, 2012 in Cookies & Snacks, Sweet Treats | 5 comments

Low-Fat Good-for-You Chocolate Cookie Recipe

I guarantee you, these Good-for-You Chocolate Cookies will delight your sweet tooth, without destroying your diet. They're easy to make. They store well. They're chocolate. They're healthy. If I can eat fun foods that are healthy--that's the best part!

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Limoncello Cheesecake Recipe

Posted on Apr 11, 2012 in Cakes & Frostings, Sweet Treats | 0 comments

Limoncello Cheesecake Recipe

Limoncello is a sweet Italian liquor, made from bright, yellow lemons, of course. Adding it to a cheesecake offer wonderful results. If you don't have any Limoncello, replace it with Bailey's Irish Cream, Amaretto, or even just heavy cream with extra vanilla. Any way you cut it, it's delicious!

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Light and Easy Banana Cake Recipe

Posted on Mar 22, 2012 in Cakes & Frostings, Recipes, Sweet Treats | 0 comments

Light and Easy Banana Cake Recipe

What do you do when you have 2-3 old, black bananas sitting on your kitchen counter? I make this luscious, light and easy Banana Cake. Last week I shared a sample with some Italian friends and they liked it so much I decided to post the recipe. However, I’ve adapted it a little from the original recipe in O Taste & See Some More!  to make it a little simpler. PrintLight-as-a-Feather Banana Cake Yield: Serves 12-15 Ingredients2 1/2...

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Moist Chocolate Cake Recipe

Posted on Mar 16, 2012 in Cakes & Frostings, Recipes, Sweet Treats | 1 comment

Moist Chocolate Cake Recipe

As the name implies, this is a delicious, moist cake that you can put together in minutes. I love that it doesn't use any eggs--in case you're out!

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Fudge Frosting Recipe

Posted on Mar 16, 2012 in Cakes & Frostings, Sweet Treats | 0 comments

Fudge Frosting Recipe

A rich, chocolate frosting; wonderful for frosting brownies or cake.

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Easter Meringue Recipe

Posted on Mar 16, 2012 in Holidays, Sweet Treats | 0 comments

Easter Meringue Recipe

This light sweet meringue pairs wonderfully with the tart, lemon filling! You can make the meringue up to a week before serving, just be sure to store in an airtight, dry container or well-sealed plastic bag. The Lemon Filling needs time to chill; make it a day or two before serving but don't put it into the meringue shell until just before serving or the meringue will get soggy. Unlike Lemon Meringue Pie, this Lemon Filling does not use egg yolks so it will not be bright yellow unless you add several drops of yellow food coloring.

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