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Tag Archives: Powdered sugar

Peanut Butter Candy

Peanut Butter CandyGrowing up my mom made peanut butter candy all the time.  It was simple to throw together anytime a sweet craving hit you.  We would find bowls of it in the kitchen and walk by and snag a bite or two.

I haven’t thought about this recipe in a long time.  Looking through the good old recipe box I found the recipe.  We had my nieces over to play and I thought it would be fun to make.  This no cook recipe is great to do with kids.  Although it takes a lot of muscle to mix it.  The kids loved it and had plenty to take home to share.  I can’t wait for Mr.Picky to get home and try it because his favorite candy is peanut butter cups.

The texture of this candy is almost like a chewy caramel but more dense.  It has a wonderful peanut butter flavor.  If you are feeling extra naughty you can cover it with melted chocolate like we did.  Sometimes my mom would just roll it into balls and then into chocolate chips.  Or if you are feeling fancy roll it into balls and dip it into melted chocolate.

Peanut Butter Candy:

  • 1/3 cup karo syrup
  • 1/3 cup peanut butter
  • 1/2 cup nonfat dry milk
  • 1/3 cup powdered sugar

Stir together karo syrup and peanut butter until well combined.

In a separate bowl sift together dry milk and powdered sugar so there are no lumps.

Peanut Butter Candy

Combine the two together.  This is a slow process of mixing slowly and sometimes works best with your hands.  Eventually you can knead the candy on the counter to get it smooth.

Peanut Butter Candy

Shape into a roll on wax paper.

Peanut Butter Candy

Sprinkle with powdered sugar, nuts, chocolate chips, or spread with melted chocolate.  Then slice and serve.

Peanut Butter Candy

Store at room temperature but away from heat so you chocolate does not melt.

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Pumpkin Roll Recipe

I love pumpkin and fell into the pumpkin crazy during fall like most of you.  About 4 years ago I started making Granny Kat’s Pumpkin Roll Recipe –  This pumpkin roll is not only tasty but impressive.  When I take it somewhere I get asked how long it took or get told I have a lot of patients.  Little do people know it is easy and made even easier with step by step instructions.

This dessert can be made ahead which is a huge bonus.  Some comments on Allrecipes state that it can be frozen and thawed easily.  Which makes sense but I have never tried it myself.  The only thing you do need is a jelly roll pan (typically 10 1/2″ x 15 1/2″ x 1 “deep).  You can use this pans for bar cookies as well so it comes in handy more than once.

Like most things I changed the recipe slightly by decreasing the filling because it was a bit much for my taste.  I love how moist this cake is.  Mr.Picky loves this cake so much he never wants me to take it anywhere so he doesn’t have to share.  Have fun baking and don’t forget to share.

Pumpkin Roll:Pumpkin Roll

  • 3/4 cup flour
  • 1 cup sugar
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 cup pumpkin purée
  • 3 eggs
  • 1 tsp lemon juice
  • 2 Tbs powdered sugar


  • 1/2 cup or 4 oz. cream cheese, softened
  • 2 Tbs butter, softened
  • 1 tsp vanilla
  • 1/2 cup powdered or confectioners sugar

Preheat oven to 375 degrees . Prepare pan by greasing and flour a 10×15 inch jelly roll pan or cookie sheet.

In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin purée, eggs, and lemon juice.

Pour mixture into prepared pan. Spread the mixture evenly.

Bake at 375 degrees for 15 minutes, do not over bake.

Lay a damp linen towel on the counter, sprinkle it with confectioner’s sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it.

Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.

Make the filling by blending cream cheese, butter, vanilla, and sugar.

When the cake has cooled 20 minutes, unroll it and spread icing onto it.

Immediately re-roll (not in the towel this time), and wrap it with plastic wrap.

Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil.

Cut the cake in slices just before serving.  Dusting with more confectioners sugar as desired for decoration.

Pumpkin Roll

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Blackberry Cream Cheese Danish

Blackberry Cream Cheese DanishI never knew making a Danish could be so easy or so tasty, turns out it can if you want to cheat.  Not a huge fan of packaged food but a can of crescent rolls can do wonders.  I came across this recipe via pinterest last year from Lauren’s Latest » Easy Blackberry Cheese Danish.  Mr.Picky was in love with it at first sight, he loves cheesecake.  Although he rarely eats dessert this was made twice that first week the recipe was discovered.

After I no longer had fresh blackberries this recipe was put in the recipe box for the year.  Recently I was cleaning out the freezer and came across two bags of blackberries.  I wondered if this recipe would work using frozen berries, it did.  I slightly thawed the berries, but not fully I still could pick them up without them turning to mush.  I have also cut the icing in half from the original because we found that much icing to be overpowering, the dish was sweet enough.

I have made this on many occasions for family gatherings for brunch, it is always a big hit.  It is rather rich but saves for 3-4 days in the fridge so I can imagine anyone can eat the whole thing.

Blackberry Cream Cheese Danish:

  • 1 cup blackberries (fresh or slightly thawed)
  • 8 oz. cream cheese, softened
  • 3 Tbs flour
  • 1/2 cup sugar
  • 1 tsp vanilla
  • 1 Tube of crescent rolls


  • 1/4 cup powdered sugar
  • 1 Tbs heavy cream, half and half, or milk
  • a splash of vanilla

Preheat of to 375 degrees.

Combine cream cheese, sugar, flour, and vanilla.  Mix until well combined and set aside.

On an ungreased cookie sheet unroll crescents into a large rectangle.  Press seams together, and slice strips about 1 1/2 to 2 inches in from each side.  (See picture kind of hard to explain)

Spread cheese mixture down the center of the rectangle and then sprinkle with berries evenly.  Braid or fold strips over the top.Blackberry Cream Cheese Danish

Bake 15-20 minutes.  Cool before removing from pan, and drizzle with icing mixture.

Blackberry Cream Cheese Danish

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