Whoopie for Dutch Country Chocolate Cream Pies

Dessert September 4, 2026 Leave a comment
Stack of chocolate whoopie pies with cream filling beside coffee
Old Fashioned chocolate whoopie pies

A soft cocoa sandwich cookie with sweet farmhouse charm and a cloud of creamy filling. Meet the Pennsylvania Dutch Whoopie Pie: part cookie, part cake, and an all-out happy little sandwich of chocolatey goodness. Born from the practical magic of Amish and Pennsylvania German kitchens, these soft cocoa rounds hug a cloud of sweet, creamy filling that feels like a farmhouse celebration in every bite. Tuck one into a lunch pail, pass a plate at the picnic table, or enjoy it with a cold glass of milk—and don’t be surprised if the first taste makes you want to shout, “Whoopie!”

Ingredients

  • 1 cup sugar
  • ½ cup shortening
  • 1 egg
  • 1 egg yolk
  • 2 cups all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • 1 teaspoon baking soda
  • ½ cup hot water
  • 2/3 cup buttermilk

Process

  1. Preheat oven to 350°F. Line 2 cookie sheets with parchment paper.
  2. Beat together sugar and ½ cup shortening at high speed with a stand mixer until fluffy.
  3. Add the egg and egg yolk and beat until incorporated.
  4. In a separate bowl, stir together the flour, cocoa powder, and salt; set aside.
  5. Dissolve baking soda in the ½ cup of hot water; cool slightly.
  6. Add the flour mixture, baking soda mixture, and 2/3 cup buttermilk alternately to the sugar-shortening mixture.
  7. Beat at a medium speed until well mixed.
  8. Drop batter by rounded tablespoonfuls 2 inches apart onto a parchment paper-lined cookie sheet. Bake for 8 – 10 minutes.
  9. Cool cookies on a cookie rack. Yields 48 cookies.

Filling Ingredients

  • 2 cups sifted powdered sugar
  • ½ teaspoon of meringue powder
  • 1 teaspoon vanilla
  • ½ cup shortening (such as white Crisco)
  • ¼ cup butter

Process

  1. In a stand mixer, combine the shortening, butter, vanilla, and 1 teaspoon water; beat on high speed until light and fluffy.
  2. Turn mixer to low and gradually add powdered sugar and meringue powder.
  3. Beat on high until mixture is light and fluffy. If the mixture is too thick to spread, add 1 teaspoon of water at a time until it is spreading consistency.
  4. Spread some filling on the flat side of half the cookies; top with the remaining cookies, flat side down.
  5. Store in the refrigerator.

09/04/2026

Oven-Roasted Parmesan Asparagus

Dinner Ideas September 1, 2026 Leave a comment
Roasted Brussels sprouts garnished with herbs and seeds in a serving bowl
Oven-roasted asparagus with Parmesan cheese.

Bright, savory, and wonderfully crisp-tender, this marinated oven-baked asparagus turns a simple side into something special. Each spear enjoys a quick, flavor-packed soak in olive oil, vinegar, garlic, herbs, and a hint of sweetness before meeting a golden Parmesan coating. Baked until lightly browned, sizzling, and irresistibly fragrant, the asparagus delivers elegant flavor with effortless charm.

Ingredients

  • ½ pound of fresh Asparagus
  • ½ cup grated Parmesan cheese

Marinade Ingredients

  • 1 tablespoon Olive Oil
  • 1 tablespoon Seasoned Rice Vinegar (or white wine vinegar)
  • 1 teaspoon sugar
  • 2 garlic cloves, crushed
  • 1/2 teaspoon dill weed
  • 1/4 teaspoon thyme
  • 1/2 teaspoon Salt
  • 1/8 teaspoon Pepper

Process

  1. Preheat oven to 375°F.
  2. Wash asparagus and trim the woody ends.
  3. Mix the marinade ingredients in a plastic bag. Add the asparagus and chill for 15 minutes.
  4. Sprinkle Parmesan cheese on a plate and roll each asparagus sphere in cheese until coated.
  5. Arrange the asparagus spheres in a single layer in a rimmed pan, then sprinkle the remaining marinade over them.
  6. Bake for 15-20 minutes until light brown and tender.

Honey Salmon

Dinner Ideas August 31, 2026 Leave a comment
Glazed salmon fillet topped with sesame seeds on a wooden cutting board
A glossy, honey-crusted salmon fillet

Honey-coated salmon brings together tender, buttery fish and a glossy caramelized glaze that balances sweetness with just a tiny bit of heat from the red pepper, creating a savory finish. As the honey melts into the warm fillet, it creates a golden crust that pairs beautifully with cracked pepper, fresh herbs, and a hint of garlic. Elegant enough for a dinner party yet simple enough for a weeknight meal, this dish delivers rich flavor, vibrant color, and irresistible aroma in every bite.

Ingredients

  • One full Salmon fillet
  • 3 tablespoons of butter
  • 2 tablespoons of Old Bay seasoning
  • 2 cloves of garlic, pressed or grated
  • ¼ cup of minced parsley
  • ¼ cup honey
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon of Korean Red Pepper powder

Process

  1. Preheat oven to 400°F.
  2. Whisk Old Bay seasoning, honey, parsley, garlic, ¼ teaspoon salt, and both peppers in a small bowl.
  3. Put the salmon fillet on an ungreased baking sheet, skin side up. Pat dry with paper towels.
  4. Sprinkle ½ teaspoon of salt on the skin. Turn the salmon over, and pat dry with paper towels.
  5. Brush the honey mix over the fillet. Cut the butter into small pieces and place them on the salmon.
  6. Bake for 18–23 minutes, or until an instant-read thermometer reads 145°F inside.

08/31/26

Crispy Parmeasan-Crusted Chicken Breast

Chicken, Dinner Ideas August 30, 2026 Leave a comment
Golden herb-crusted chicken breast with dipping sauce on wooden board
A golden herb-crusted chicken breast

Craving crispy, juicy chicken without the dreaded dryness? Oven-baked, breaded chicken breast is your delicious answer! Cook chicken breast gently in a 325°F oven until it reaches an internal temperature of 165°F—usually 20–30 minutes, depending on thickness. The crunchy coating locks in moisture, creating a succulent entrée with a gorgeous golden crust and plenty of savory flavor. Get ready for dinner everyone will happily devour!

Ingredients

  • 1/4 cup of Parmesan cheese, grated
  • 1 cup of Panko breadcrumbs
  • ¼ cup of butter, room temperature
  • 1/8 teaspoon paprika
  • 1 teaspoon dried parsley (optional)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon fresh ground pepper
  • 1/2 teaspoon salt
  • 4 boneless skinless chicken breasts

Process

  1. Preheat oven to 325 °F. degrees.
  2. Mix the breadcrumbs and soft butter in a bowl. Mix well with a fork.
  3. Sir-in paprika, dried parsley, garlic powder, salt and pepper.
  4. Pat chicken breasts dry with a paper towel. Moisture on the chicken surface can prevent the coating from crisping.
  5. Coat a baking sheet with nonstick spray, then arrange the chicken breasts on it.
  6. Pat breadcrumb mixture on each chicken breast.
  7. Chill the coated chicken: Put it in the fridge for 30 minutes before baking. This helps the coating set and keeps it from falling off.
  8. Bake until an instant-read thermometer registers an internal temperature of 165°F. About 20 – 25 minutes.

08/30/2026

Nuns Puffs

Dessert, Breakfast, Bread August 25, 2026 Leave a comment

Nun’s Puffs are delicate pastries with a light, airy texture and a gently crisp exterior. Made from a simple choux-style dough, these golden treats rise beautifully in the oven, creating a tender center that is both soft and satisfying. Their subtle sweetness makes them versatile enough for breakfast, afternoon tea, or a refined dessert. Often finished with a dusting of powdered sugar, Nun’s Puffs have an understated elegance that suits any occasion. Enjoy them warm and freshly baked, or pair them with fruit, whipped cream, honey, or a drizzle of chocolate for an extra touch of indulgence. Light, graceful, and wonderfully comforting, Nun’s Puffs offer a delightful balance of simplicity and sophistication.

Ingredients

  • ½ cup butter
  • ¾ cup flour
  • 1 cup of milk
  • 4 eggs, room temperature

Process

  1. Preheat oven to 375°F.
  2. Grease 12 muffin cups well, including the top of the muffin tin.
  3. Melt the butter in a medium saucepan.
  4. Melt the butter. Add the milk and bring it to a boil.
  5. Add all the flour at once. Stir until the mixture forms a firm ball.
  6. Remove from the heat and let it cool for 5 minutes. Add the eggs one at a time, beating with a wooden spoon for 1 minute after each egg.
  7. Divide the batter between each muffin cup.
  8. Sprinkle the top with granulated sugar.
  9. Bake for 30 minutes.
  10. Remove from oven and remove buns from muffin tin.
  11. Drizzle with honey or your choice of topping and enjoy while warm.

Banana Nut Bread

Bread, Breakfast, Dessert August 24, 2026 Leave a comment
Slice of walnut banana bread with crumb topping beside a cup of coffee
A crumb-topped slice of walnut banana bread is served alongside coffee in a cozy kitchen setting.

Banana Nut Bread recipes are everywhere, and most are delicious. But this one is truly a standout! I discovered it about 10 years ago, and it has been my favorite ever since. Each slice is moist, wonderfully dense, and bursting with intense banana flavor. Toasted walnuts or pecans add a satisfying crunch, while the cinnamon streusel topping delivers the perfect sweet, buttery finish.

Ingredients:

  • ¾ cup butter, softened
  • 1 8oz package of cream cheese, softened
  • 2 cups of sugar
  • 2 large eggs
  • 3 cups of all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1-1/2 cups mashed ripe bananas (about 4 with dark spots)
  • 1 cup chopped toasted walnuts or pecans
  • ½ teaspoon vanilla extract

Process:

  1. Beat butter and cream cheese with an electric mixer until fluffy
  2. Gradually add sugar, beating until light and fluffy
  3. Add eggs one at a time, beating until just blended after each addition
  4. COMBINE flour and next three ingredients
  5. Gradually add butter mixture at low speed until blended
  6. Add bananas, vanilla, and nuts
  7. Spoon batter into two greased and floured 8 x 4-inch bread pans
  8. Top with streusel topping
  9. Bake at 350°F for 1 hour, or until a toothpick inserted in the center comes out clean and the sides pull away from the pan.
  10. Cool pans on a wire rack for 10 minutes and remove from pan
  11. Cool completely before slicing

STREUSEL TOPPING

Mix ½ cup firmly packed brown sugar, ½ cup chopped toasted nuts, 1 tablespoon melted butter, 1 tablespoon flour, and 1/8 teaspoon ground cinnamon. Sprinkle the mixture over the batter before baking. If the top browns too quickly, cover it with foil for the last 15 minutes.

Spaghetti Squash

Dinner Ideas, Lite and Weight Watcher Recipes, Vegetables, Weight Watcher Friendly August 23, 2026 Leave a comment
Spaghetti squash topped with tomato sauce, herbs, and grated Parmesan
Spaghetti squash strands topped with hearty tomato sauce, herbs, and Parmesan create a comforting homemade meal.

Spaghetti squash is the vegetable that shows up to dinner wearing golden strands and a surprisingly pasta-like personality. Once cooked, its tender flesh pulls apart into delicate ribbons, creating a lighter alternative to traditional noodles. The flavor is mild and gently sweet, so it happily teams up with roasted garlic, olive oil, tomato sauce, fresh herbs, sautéed vegetables, or a generous sprinkle of cheese.

Ingredients

  • 1 large spaghetti squash
  • 2 tablespoons of olive oil
  • 1 large Roma tomato, finely chopped
  • 2 tablespoons of fresh basil
  • ¼ cup shredded mozzarella or parmesan cheese
  • 1 teaspoon each coarse salt and pepper
  • 1 teaspoon garlic powder

Process

  1. Preheat oven to 400°F.
  2.  Wash the squash thoroughly under running water to remove dirt. Pat it dry.
  3. Pierce the squash with a knife or fork. Microwave it on high for 4 minutes. Let it rest for 2 minutes.
  4. Place the squash on a towel to keep it steady. If cutting it lengthwise, cut off the stem end first. Then use a very sharp knife to cut the squash in half lengthwise.
  5. Use a fork to remove the seeds and center strings.
  6. Drizzle the inside of the two halves with olive oil, using your hands or a brush to ensure all surfaces are coated.
  7. Sprinkle the coarse salt, pepper, and garlic powder all over the inside surface of the squash.
  8. Place the squash cut-side down in an oven-safe dish or pan.
  9. Bake in a preheated oven for 40 – 50 minutes or until the squash is soft and the strands pull up easily with a fork.
  10. Remove from the oven and fluff the squash with a fork, pulling the strands away from the sides – leave squash in shell.
  11. Turn oven onto broil
  12. Add the tomatoes and fresh basil to the fluffed squash and sprinkle each half with the cheese.
  13. Place under broiler for 3 to 4 minutes or until the cheese is melted and lightly browned.

Caprese Eggs Benedict

Dinner Ideas August 20, 2026 Leave a comment
Two servings of eggs Benedict with tomatoes, basil, orange juice, and coffee
Eggs Benedict with fresh tomatoes and basil

Ingredients

  • 1 tablespoon of white vinegar
  • 1 ounce of mozzarella cheese, sliced into 4 pieces
  • 2 English muffins, split
  • 4 large eggs
  • 4 teaspoons of pesto
  • Salt to taste

Process

  1. Fill a large saucepan with 3 inches of water. Bring it to a boil over high heat. Reduce the heat to medium-low, pour in the vinegar, and maintain a gentle simmer.
  2. Preheat oven to 350°F.
  3. Split each English muffin horizontally using a fork to preserve the nooks and crannies.
  4. Spread a thin layer of butter over each English muffin half. Add one slice of mozzarella and one slice of tomato to each half.
  5. Cook in the oven until the cheese softens and the English muffin has toasted.
  6. Crack an egg into a small bowl. Holding the bowl just above the simmering water’s surface, gently slip the egg into the water. Repeat with the remaining eggs.
  7. Simmer the eggs for about 3½ minutes, until the whites are firm and the yolks are thickened but still soft.
  8. Use a slotted spoon to remove the eggs from the water, then place them on a paper towel to drain.
  9. Place a poached egg on top of each English muffin. Spoon 1 teaspoon of pesto sauce onto each and sprinkle with salt.

Caprese Salad

Salads, Side August 18, 2026 Leave a comment
Cut basil leaves into thin ribbons

Caprese salad celebrates simplicity with ingredients at their peak. Arrange juicy tomatoes and fresh mozzarella on a platter, then scatter fragrant fresh basil ribbons across the top. Finish with a drizzle of extra-virgin olive oil, aged balsamic, flaky sea salt, and freshly cracked pepper. For a gourmet touch, add toasted pine nuts or a delicate basil oil. Serve immediately with crusty artisan bread, allowing the creamy cheese, sweet tomatoes, and aromatic basil to shine in every elegant bite.

Ingredients

  • Fresh spinach or arugula
  • 4 medium-sized juicy, ripe tomatoes, sliced in ¼ inch slices
  • 6 ounces of fresh mozzarella cheese, sliced
  • 1 bunch of fresh basil, rinsed and pulled apart into individual leaves

Process

Remove the basil leaves from the stems. To slice basil into thin ribbons, a technique known as chiffonade, begin by selecting fresh, clean basil leaves.

  • Stack several basil leaves on top of one another, placing the largest leaf on the bottom.
  • Roll the stack tightly from one side to the other, forming a small cylinder.
  • Hold the roll firmly with one hand, keeping your fingers curled safely away from the knife.
  • Using a sharp chef’s knife, make thin, even slices across the rolled basil. Aim for ribbons approximately 2 to 3 millimeters wide.
  • Separate the slices gently with your fingers and scatter the basil ribbons over the finished dish.
  1. Line a plate or platter with washed spinach leaves, stems removed.
  2. Arrange the tomato slices on top of the spinach.
  3. Sprinkle with ½ teaspoon of kosher or sea salt.
  4. Layer half of the basil ribbons on top of the tomatoes.
  5. Layer the mozzarella cheese on top of the basil.
  6. Garnish with remaining basil ribbons.
  7. Drizzle balsamic vinaigrette evenly over the layered ingredients for clearer, more consistent coverage.
  8. Serve at room temperature.

Balsamic Vinegarette

  • 2 tablespoons of olive oil.
  • 2 Tablespoons of good balsamic vinegar
  • 2 cloves of garlic, sliced into slivers or grated
  • ½ teaspoon of cracked pepper
  • 1 teaspoon Kosher or Sea salt, divided

In a small bowl with a lid, mix the olive oil, balsamic vinegar, ½ teaspoon cracked pepper, ½ teaspoon salt, and garlic. Let the mixture sit for at least 15 minutes to blend the flavors.

Brussels Sprouts with Bacon, Garlic, and Onion

Dinner Ideas August 17, 2026 Leave a comment
Sautéed Brussels sprouts with bacon and onions in a cast iron skillet
Sautéed Brussels sprouts, crispy bacon, and onions.

Brussels sprouts may resemble tiny cabbages, but they can be delicious little flavor bombs! Roast or sauté them with crispy bacon, garlic, and sweet onion for a savory side dish that complements beef, pork, or nearly any favorite meal. Try roasting them until lightly crisp, tossing them with bold seasonings, or adding them to a colorful dinner bowl. With a dash of creativity, these nutritious vegetables can steal the spotlight. For a festive Thanksgiving, Christmas, or holiday dinner, stir in jewel-like pomegranate seeds for a bright, cheerful finish.

Ingredients

  • 6 slices bacon
  • ½ cup sweet onion, diced
  • 1/2 pound Brussels sprouts, trimmed and halved
  • 4 garlic cloves, grated
  • 1/2 cup fat-free chicken broth
  • 1/8 teaspoon salt
  • 1/8 teaspoon red pepper flakes, or Korean pepper powder
  • 1 tablespoon red currant jelly

Directions

  1. Heat a large nonstick skillet over medium-high heat. Add the bacon and cook until it begins to brown. Remove the skillet from the heat. Transfer the bacon to a plate, reserving 1 tablespoon of drippings in the skillet; discard the rest.
  2. Chop bacon into small pieces
  3. Return the pan to medium-high heat. Add the bacon, onion, and Brussels sprouts, and cook for 4 minutes, stirring often.
  4. Lower the heat. Add garlic and sauté for 4 minutes, stirring often, until it begins to brown.
  5. Add the chicken broth and bring it to a boil. Cook for 2 minutes, stirring occasionally, until the liquid has nearly evaporated and the sprouts are crisp-tender.
  6. Remove from heat; stir in salt and red pepper flakes, and toss with a tablespoon of currant jelly.