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Wednesday, October 21, 2020

Fall baking: Vanilla pumpkin pie recipe

It's pumpkin time! Fall is here, and Turkey Day will be here before we know it!

When it comes to pie crusts, I like to make mine with a rustic look. When it comes to pumpkin pie filling, I like mine creamy, rich, and sweet. I will either use canned organic pumpkin OR I will roast and puree my own pumpkin for the filling to my pies.

I have included links to pie crust recipes at the end of this article AND included a link to one of my articles on how to make your own pumpkin puree.

Double Vanilla Pumpkin Pie Recipe
  • 1 1/2 cups fresh pumpkin puree
  • 1 can (12 ounces) evaporated milk
  • 2 eggs
  • 1 cup sugar
  • 1 tbsp flour
  • 1/2 tsp salt
  • 2 tsp vanilla extract
  • 1/2 tsp each: ground cloves. cinnamon and pumpkin pie spice
  • 1 unbaked pie crust (link to recipe below)
Preheat oven to 450 degrees.
In a large bowl, combine pumpkin, milk, eggs, sugar, flour, salt, and spices. Mix well with a wire whisk and pour into pie shell.

Bake for 20 minutes, then turn oven temperature down to 350* and bake for an additional 40 minutes (or until knife inserted into center comes out clean).

Tip: To prevent a burnt crust, place a metal crust ring over the exposed crust before baking. If you do not have one, you can use aluminum foil.

Pie crust recipes: 2 easy pie crust recipes 

Monday, October 19, 2020

Review: Red Star Platinum Yeast

Red Star recently sent me samples of their Platinum yeast. I decided to bake bread with it and I must say that my bread came out lighter, more airy, and fluffier than usual. 

Lesson learned: the quality of yeast you use makes a HUGE difference in your baked goods!

Please check out their website to learn more about this amazing product and to gather recipes to use this amazing product: Red Star Platinum Yeast 

You can also find them featured in  Bake From Scratch Magazine! 


 Would you like to bake up a batch of the bread I have featured in this post? Here is the recipe for bread machine white bread: Making white bread: Easy white bread recipe (bread machine)

Wednesday, September 23, 2020

NEW Live Zoom Baking Classes!

Well, hello fall! I have some fun news to share today! I am now offering LIVE, ZOOM Baking Classes!

Together we will bake up delicious treats. I will guide you through the whole recipe and shout out helpful baking tips along the way.

My classes are laid back, fun, and perfect for individuals at any baking level...beginners to pros, we will all have a good time.

Classes last about 1 hour, give or take a few minutes. I provide a complete ingredient list prior to the class and a suggested tool list as well.

Classes are $20 for each email address. Payments are accepted through PayPay, Cashapp, and Zelle.

Please email me with any questions or to have a schedule emailed to you:

Let's Bake!

Check out my website for more information: Virtual Baking Classes

Hot drinks for fall: Hot cocoa 

Icebox cake: recipe 

Fall baking: Chocolate cookies 

You can follow me on Facebook as well: The Fiery Whisk 

Monday, September 21, 2020

Hot drinks for fall? Yes cocoa it is!

We have all at one time or another purchased hot cocoa from the grocery store, right? Have you ever made your own? Here are several great recipes for homemade hot cocoa mix! One is for your basic cocoa and the others spice it up a bit!

Then, for an added treat...chai tea mix!

Hot Cocoa Mix
  • 6 cups, nonfat dry milk
  • 1 ½ cups sugar
  • 1 cup plus 2 tbsp. baking cocoa
  • 1 ½ cups mini marshmallows
Combine all ingredients into a large bowl and mix.
Scoop into small mason jars. Seal the lid and add fabric and a ribbon to decorate.
To use:
To 8 ounces of hot water or hot milk, add up to ½ cup of cocoa mix. (Add to taste)
Add sugar if desired.

Spiced Hot Cocoa Mix
  • 4 cups nonfat dry milk
  • 1 cup powdered non-dairy creamer
  • ½ cup cocoa powder
  • ¾ cup powdered sugar
  • 1 ½ tsp. ground cinnamon
  • 1 tsp. ground nutmeg
Combine all ingredients into a large bowl and mix.
Spoon into small mason jars.
Seal the lid and add fabric and a ribbon to decorate.
To use:
To 8 ounces of hot water or milk, add up to ½ cup of cocoa mix. (Add to taste)
Add sugar if desired.
You can decorate your jars according to Seasons or Holidays!

Amaretto Hot Cocoa
  • 5 ¼ cups non-fat dry milk
  • 2 cups powdered sugar
  • 1 (8 oz) jar Amaretto flavored non-dairy powdered creamer
  • 1 ¾ cup Nestles Quick
  • 1 ½ cup non-dairy powdered creamer
  • ¼ tsp. salt
Combine all ingredients into a large bowl. Mix.
Scoop into small mason jars. (Will make about 4 jars)
Seal the lid and add fabric and a ribbon to decorate.
To use:
To an 8 ounce cup of hot water or milk add 3-4 heaping tablespoons of cocoa mix.
Add sugar if desired.

Chai Tea Mix
  • 2 cups powdered creamer
  • 5-6 tsp. ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp ground cloves
  • 1 cup sugar
Combine all ingredients in a large bowl. Mix.
Store tightly sealed.
For a gift idea: Scoop into a zip lock bag and place bag into a mug.
To use:
To an 8 ounce cup of hot water or milk add 2-4 tablespoons of mix. Add sugar or honey if desired.

Fall baking: M&M topped chocolate cookies 

Fall baking: Butterscotch cookies

Fall baking: 3 easy truffle recipes

Sunday, September 20, 2020

Is Icebox Cake really a cake? How I make mine...

Oh, a question for the ages...How is icebox cake called a cake, when it doesn't contain any cake? Ultimately, it doesn't really matter when my version of icebox cake tastes as good as it does. *wink*

Icebox cake is pretty much adding a cookie of sorts sandwiched between something creamy (like pudding or whipped topping). 

I grew up making and eating this version of said cake. My mom made it for all occasions and many Holidays. So guess what? Now, I do the same and it is definitely a family fave. It is easy to make but never skimps on flavor.

Ice Box Cake

2 boxes of chocolate pudding (not instant)

1 box vanilla pudding (not instant)

1 box of graham crackers


Line a 9x13 pan with graham crackers. 
You will have to break some into smaller squares to cover the bottom of the pan.

google image search

Cook 1 box of chocolate pudding (according to the box directions).

Pour over graham layer.

Put another layer of graham crackers over chocolate pudding.

Cook vanilla pudding.

Pour over grahams.
Place another layer of grahams over vanilla pudding.
Cook last box of chocolate pudding.
Pour over graham layer.
Take a sheet of grahams and press them into crumbs. 
Sprinkle crumbs over the top.
Refrigerate for at least 3 hours. Overnight is best! 
The longer it has a chance to chill, the better it comes together.

** Unfortunately soy milk can not be used for this recipe. Cows milk and almond milk work best.

  • Top the cake with chocolate icing after it is cool…
    for an even sweeter treat!

    • You can use 2 boxes of chocolate pudding and 
      1 box of butterscotch pudding (omitting the vanilla) for a 
      different flavor combo.
Check out some of my other articles:

Why a 3-year-old can prohibit proper baking

Mom serves screwed up banana pudding dessert due to toddler induced insanity

Double chocolate brownie trifle

Wednesday, September 16, 2020

Fall baking: M&M topped chocolate cookies

My 4-year-old daughter and I made these M&M topped chocolate cookies. She was in charge of pouring the ingredients into the mixer and placing the candies on top of each cookie prior to baking.

These cookies lasted a total of 2 days in the house. They taste quite amazing right out of the oven, all toasty warm and soft. But, they also taste rich and sweet after they cool. Two days, folks, that was it for these sweet gems.

I am hooked on Rodelle vanilla extract. You can read about this quality product here: Product review: Rodelle baking products 

M&M Topped Chocolate Cookie Recipe

1 stick butter
1 cup sugar
1 egg
1 tsp Rodelle vanilla extract
1 1/2 cups flour
1/3 cup Hershey's cocoa
1/2 tsp baking soda
1/2 tsp salt
1/4 cup M&M candies

Preheat oven to 375*. Beat butter, sugar, egg, and vanilla.
Stir together flour, cocoa, baking soda, and salt: add alternately with milk to butter mixture.
Drop by teaspoonfuls onto cookie sheet. (I line my sheets with no-stick foil.)
Place 2-3 candies on top of each cookie near the center.
Bake 10 to 11 minutes or until soft-set. Do not over-bake.
Cool 1 minute and remove from sheet to wire rack.
Makes about 3 dozen cookies.

cookies prior to baking
For more cookie recipes:

Iced Bisquick cookie recipe

3 versions of oatmeal cookies

Butterscotch cookie recipe

Wednesday, September 9, 2020

Fall Baking: Butterscotch cookies!

I have been making these semi-homemade cookies for years and everyone who enjoys butterscotch loves them!

Every fall the community I used to live in would have a community yard sale. I would make these cookies and sell them 2 for $1 during the yard sale. I sold out every time...never brought any back home. One year, there was a family who bought a few packs to snack on while they shopped. They made their purchases and left. Minutes later, they came back just to buy more cookies! They bought every butterscotch cookie I had left.

After the recipe, I will list other flavor ideas and combinations using this recipe.

Butterscotch Cookie Recipe
  • 1 box yellow cake mix
  • 2 large eggs
  • 1/2 cup butter, melted
  • 1/4 cup brown sugar, packed firm
  • 1 Tbsp. cocoa powder
  • 1 1/2 cups butterscotch chips
Preheat oven to 350 degrees.
Line 2 cookie sheets with no-stick foil.
In an extra-large bowl, mix together cake mix, eggs, butter, sugar, and cocoa.
Fold in chips.
Drop by tablespoonfuls onto prepared sheets.
Bake for 14 to 15 minutes.
Cool on sheets and transfer to wire cooling rack.

Makes 3 to 4 dozen cookies.

If you like nuts, reduce chips to 1 cup and add 1/2 cup of chopped nuts to mix.
If you enjoy spicy cookies, use a spice cake mix instead of yellow.
Try using chocolate chips and/or white chips in place of butterscotch if you prefer.
Sometimes I add a half teaspoon of vanilla for a dab of extra flavor.

Other Fall recipes:

Butterscotch Cheesecake Recipe

Fall Baking: 3 easy truffle recipes

Sticky Fall Recipes: Cinnamon pecan rolls