The Perfect Blueberry Cheesecake

Is there anything better than a Blueberry Cheesecake made completely by scratch with a graham cracker crust and blueberries dripping down the side? Really, there isn’t!

This recipe has always been my go to recipe for get togethers and parties because it is so easy to serve and is definitely a crowd pleaser. This cheesecake will make a perfect addition to any BBQ or gathering especially during the summer when people are looking for a cold desert to cool them off. Most people who dislike cheesecake do not like the taste because it is too thick and overwhelming; however, this recipe has the perfect crust to cheesecake ratio that will leave you desperate for more.

Blueberry Cheesecake Recipe:

Blueberry Cheesecake


  • 1 1/4 Cups Graham Cracker Crumbs (about 16 graham crackers)
  • 1/4 Cup Sugar
  • 1/2 Cup Butter, Softened
  • 2 Eggs
  • 1/2 Cup Sugar
  • 1 Package (8 ounces) Cream Cheese, Softened
  • 1 Teaspoon Vanilla
  • 1 1/2 Teaspoon Cinnamon
  • 1 Can (15 ounces) Blueberry Pie Filling
  • 2 Tablespoons Lemon Juice



  1. Heat oven to 300 Degrees. Mix crumbs, 1/4 cup sugar, and the butter; press firmly and evenly in bottom of un-greased baking pan, 8x8x2 inches._DSC0394
  2. Beat eggs until thick and lemon colored; beat in 1/2 cup sugar, the softened cream cheese, and vanilla until smooth. Make sure the cream cheese is softened otherwise your cheesecake will be lumpy. Pour over crumb mixture._DSC0399
  3. Bake for 30 minutes. Sprinkle the cinnamon on top, and allow the cheesecake to cool._DSC0403
  4. Stir the 2 tablespoons lemon juice into the pie filling, and pour over the cheesecake. Chill the cheesecake for at least 8 hours or until the cheesecake is cold._DSC0433


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Ridiculously Easy Peach Cobbler Dump Cake

Sweet peaches topped with warm yellow cake and crunchy nuts creates a bubbling peach cobbler that is perfect for summer nights. Okay, so dump cake might not be the most lovely way to describe this recipe, but it is an extremely accurate description of how you make this cake. Just dump all six ingredients in the pan. Yep, that’s it  for this mouthwatering dessert!

Peach Cobbler Dump Cake Recipe



  1. 21oz Can Peach Pie Filling
  2. 15oz Can of Sliced Peaches (Drained)
  3. 12oz Can of Crushed Pineapple
  4. 1 Box of Yellow Cake
  5. 1/4 Cup of Pecans or Walnuts
  6. 2 Sticks of Butter



  1.  Spread peach pie filling and sliced peaches in a cake pan (9×13)Peaches in a Pan
  2. Follow with pineapplePeaches with Pineapple
  3. Dump in dry cake mix_DSC0222
  4. Then top with your choice of nuts_DSC0223
  5. Cut butter into slices and place on top of cake making sure the top is almost completely covered_DSC0224
  6. Bake at 325 for about 50 minutes or until the top is browned_DSC1027

Potato Chip Cookies

Gosh, how do I begin to describe these wonderful cookies?

Yes, they do actually have potato chips in them.

Okay, so I know what you’re thinking, probably exactly what my best friend said when I told her my next recipe would be potato chip cookies: “Ew. Sounds gross.”  But, hear me out on this one. First off, they are a winner in my book simply because they do not call for eggs! If you are ever out of eggs and do not want to run to the store, then these cookies are perfect and only take about 20 minutes to make! These cookies are also the perfect mix of sweet and salty, and you would never even guess that potato chips are inside. The potato chips simply give the cookies a lovely bit of crunch and a texture reminiscent of chewy shortbread. I dare you to try them, but don’t come  running back to me when you’re addicted.

Potato Chip Cookies


Potato Chip Cookie Recipe:

  • 2 Sticks of Butter or Margarine
  • 3/4 Cups of Sugar
  • 1 Teaspoon of Vanilla ExtractPotato Chip Cookie Dough
  • 1 3/4 Cups of Flour
  • 3/4 Cups of Crushed Potato Chips
  • Confectioners’ Sugar


  1.  Preheat oven to 350 degrees
  2. Cream together butter or margarine and sugar.Beat in vanilla. Blend in flour.Fold in potato chips. Best part of this recipe is that since there are no eggs, this dough is totally edible!
  3. Drop by teaspoonfuls on un-greased cookie sheets, and bake for 12-14 minutes.
  4. After removing them from the oven, dust with confectioners’ sugar, as the heat will cause the confectioners sugar to almost melt onto the cookie.
  5. Cool on wire racks. I’d recommend at least trying one of these cookies warm though because there really is something magical about the way the powder sugar just melts in your mouth!




Helpful Advice: After you have fallen in love with these cookies, try to leave out the cookies’ name when you offer them to your friends and family as they will be hesitant to try them. The best part of sharing these cookies is the extreme look of shock and amazement when you do tell them.



Apple Butter Bars

Right when my sister, my official taste tester, took her first bite of my apple butter bars, she proceeded to name me the official “baking goddess.” These bars are moist and light, making them great for any summer picnic! The cake tastes like a warm mix of cinnamon and apples, while the frosting is perfectly sweet and citrus with the lemon zest. image-1


Apple Butter Bar Recipe: For the Bars:ssc

  • 2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 cup vegetable oil
  • 2 cups apple butter
  • 4 eggs
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 1/2 teaspoon salt

For the Lemon Cream Cheese Frosting:

  • 3  cups powdered sugar
  • 1/2 cup of butter, one stick, softened
  • 5 ounces of cream cheese, softened
  • 2 tablespoons lemon juice
  • 2 teaspoons grated lemon peel
  • 2 teaspoons vanilla extract


  1. Preheat oven to 350 degrees. Apple Butter Batter
  2. Measure all ingredients for bars, and place in a large mixing bowl.  Beat at low speed until moistened, then at medium speed for 2 minutes.
  3. Pour into greased 10×15-inch jelly roll pan, a cookie sheet with sides will also work. Bake for about 25-30 minutes, or until a toothpick inserted in center comes out clean.
  4. Remove from oven, and allow to cool completely.
  5. For the frosting, place all frosting ingredients in a small bowl, and simply beat until smooth.
  6. Once the bars are cool, spread frosting over bars. Feel free to grade more lemon zest to top the bars, if you want to increase the lemony citrus taste.

This recipe makes 4 dozen bars.

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Apple Butter Bars

5 Cake Pop Tips and Tricks

Recently, my friend asked me to make a simple and cheap dessert for her baby shower of around thirty people. I immediately thought. . . Cake Pops! Cake pops are little treats that are perfect for any party because they are so easy to serve and of course.. extremely delicious! THANK YOU Bakerella, the creator of cake pops, for blessing our tastebuds with your amazing creation.

Although cake pops were the obvious choice, I was afraid to try to conquer these “simple”  balls of goodness. I had personally avoided cakes pops in the past because I did not want to buy a cake pop pan or deal with the hassle of trying to perfectly dip the cake pieces. It all seemed like just way too much effort, work, and money for my college-life budget.

However, I was pleasantly surprised to find out that cake pops are actually rather simple! I know.. something that looks so cute.. how could this be true?!

I found a great step by step photo tutorial that taught me that you actually do not need any silly cake pop pan, just some frosting and your good ol’ hands! After cooking the cake, you just break up the cake into small crumb like pieces, and then use a tiny bit of frosting to make the cake pieces stay together in the ball shape. Here is the link to the wonderful tutorial:

From my recent experience with these pink cake pops I made below, I discovered 5 little tricks that can save you a lot of time!


1. Add Shortening to the Candy Melts

Wilton’s candy melts are perfect for cake pops, but the candy coating can also be a little too thick which can actually make creating a smooth round surface very difficult. By adding a little shortening to the candy melts, the candy coating will be a lot thinner and will make for easier dipping. Make sure to avoid adding any water to the mix, as this will only make the candy melt mixture harder and clumpy.

2. Beware of Adding Water Based Food Dyes

Trust me, one wasted container of candy melts. The normal liquid food dyes, like just simple water, will also cause the candy melt mixture to seize and become clumpy and hard, which can make it almost impossible to work with. To actually dye the mixture, use a gel coloring! Also, keep in mind that pastel colored candies are the most appetizing!

3. Freeze Cake Pops After Inserting Lollipop Sticks

I had some trouble with cake pops falling off of the lollipop sticks in the candy melt mixture. Once this happens, the cake pops are not atheistically salvageable, but I promise they still will taste delicious. Hey.. my failure allowed me to taste test my dessert more than twice! To keep the cake balls on the sticks, I placed the cake pops back in the freezer for about five to ten minutes after I dipped the sticks in the melts and placed them inside the cake balls. This allows the candy coating to really adhere to the cake mixture, and this will make dipping much easier.

4. Gently Dip the Cake Pops 

Make sure you do not stir, swirl, or bounce around your cake pop as this will only cause it to fall into an abyss of candy coating. But hey, if you want an excuse for keeping some of the cake pops for yourself, a little twisting sabotage can help you out!

5. Add Sprinkles

By adding sprinkles, or any topping while the candy coating is drying, you will give your cake pops a nice and finished look that can cover any imperfections! Adding sprinkles is also a lot easier than trying to create an intricate design, and looks just as good. For the baby shower, I made the candy melt mixture a soft pink, and then I added white/clear sprinkles to contrast the pink!

Feel free to comment any of your own tips and tricks below!