Fudgy Brownie Toffee Pie

This is one of those dessert's you

will want to make (2) of....

One for the family and one for you! ;)

Fudgy Brownie Toffee Pie

1 C. Sugar

1/2 C. Butter~softened

2 Eggs

1/2 C. Flour

1/3 C. Cocoa Powder

1/4 tsp. Salt

1 tsp. Chocolate extract

1/2 C. Toffee pieces

Preheat oven to 350

In a mixing bowl beat together the

sugar and butter. Add in eggs one at a time.

Mix together well, adding in all other

ingredients. Pour into a well greased

9" pie pan. Bake for 30 minutes.

As soon as it comes out of the oven

sprinkle with any topping you desire.

*Chocolate chips, toffee, powdered sugar.

Serve warm.

Lip Smackin' Good!

Lark



Homemade Oreo Cream Cheese Tarts

These are so easy to make and yet

they look as if they took hours to make.

With the use of a Devil's Food Cake Mix

these will be ready to serve in an hour.

Homemade Oreo Cream Cheese Tarts

1 Devil's Food Cake Mix

1/2 C. Oil

2 Eggs

Cream Cheese Filling

8 oz. Cream Cheese~ softened

1(3.5 oz) Cheese Cake Instant Pudding

1 tsp.Vanilla

2 C. Powdered Sugar

Milk

Preheat oven to 350

Start by mixing the cake mix, oil and eggs

together in a mixing bowl until well blended.

Roll dough into 2 inch balls, press into

a Whoopie Pie pan. Bake for 10 minutes.

Let cookies cool in pan for a minute

before removing.

While cookies are baking, you can make

your filling. In a mixing bowl beat together the

cream cheese, and powdered sugar until

smooth. Add in the pudding mix, and vanilla.

Beat until smooth. This will be thick,

you then add in enough milk to make it

smooth enough to pipe into each tart shell.

For the chocolate drizzle, I just take some

chocolate chips and melt them down .

Drizzle over top and you're all set!

A Chocolate lovers dream,

Lark

Crumb Topped Coffee Cake

I have been working on this recipe for over 6 months,

I am NOT kidding you!  I think I have made this

recipe more than I want to admit! (lol)

(I am thinking around 10 times!)

 I just kept thinking it was missing something.

So I am very happy to share with you the 

FINALLY approved version!

I hope you will enjoy it along side your

morning Hot chocolate or Coffee soon.

Crumb Topped Coffee Cake

Cake Batter:

2 C. All Purpose Flour

1 tsp. Baking Powder

1 tsp. Baking Soda

1 tsp. Cinnamon

1/2 tsp. Salt

2/3 C. Brown Sugar

3/4 C. Sugar

3 Eggland's Best Eggs

3 TBSP. Oil

1 1/2 C. Sour Cream

Crumb Topping:

1/2 C. Brown Sugar

1/2 C. Quick Rolled Oats~Blended

1/3 C. All Purpose Flour

1 tsp. Cinnamon

3 TBSP. Butter~cold

*1/3 C. chopped nuts~* optional

Preheat oven to 350

Start by sifting the flour,baking powder,

baking soda, cinnamon, salt and sugar's.

To the sifted ingredients stir in the egg's,

oil and sour cream. Beat until smooth.

Pour this into a lightly greased 9x13 pan.

Set aside and proceed to make the topping.

In a bowl combine all  dry ingredients,

dice the cold butter and cut into mixture.

You want a mixture of sized crumbs.

Sprinkle 3/4 of the crumbs over the batter.

Reserving the 1/4 left over for later.

Bake for 35 minutes or until cake is cooked

all the way through the center.

Remove from oven, sprinkle the remaining

topping over the cake.

 Lightly press topping into the baked cake.

Let cake cool completely before cutting.

Perfect for crisp mornings,

Lark

Pumpkin Cream Cheese Sweet Rolls

Does that picture not make your

mouth water? And I can promise y'all

they taste as good as they look !

With a refreshing pumpkin taste,

filled with a creamy spiced cream cheese

you will not be disappointed.

Pumpkin Cream Cheese Sweet Rolls

3 1/4 C. All Purpose Flour

1 pkg. Dry Active Yeast~ I use Red Star Yeast

1/2 C. Pumpkin Puree

2/3 C. Milk

4 TBSP. Sugar

4 TBSP Shortening

1/2 tsp. Salt

1 Egg

Cream Cheese Spread

1 C. Brown Sugar

1 (8oz.) Cream Cheese~softened

1 tsp. Cinnamon

1 tsp. Pumpkin Pie spice

Place the flour and yeast into your mixing bowl.

In a sauce pan heat together the milk,pumpkin,

sugar, shortening and salt. 

Until shortening is melted and all ingredients

are warm to the touch.

Pour mixture into the flour/yeast . 

Blend for a minute, then add in the egg.

Beat together until mixed well and dough is smooth.

Place in a warm area to rise double in size.

Roll out dough and spread with cream cheese spread.

Roll up and cut into desired sized rolls.

Place on greased baking sheet, covered

with a light towel. Let rise again to doubled in size.

 Bake in a pre-heated oven of 375 degree's

for 24-28 minutes. Or until rolls are cooked through.

HAPPY BAKING,

Lark

Butterfinger Bomb Cake

This is the Bomb!

It also is my husband's favorite cake. He asks for it every Birthday. It is a great cake to take for a potluck. You will receive rave reviews and many requests for the recipe.

1 Chocolate Cake Mix *(I like to use Betty Crocker)

1 C. Sour Cream

1 Jar Caramel Ice Cream Topping

4 regular size Butterfinger Candy Bars

1 (8 oz.) Cool Whip Topping

Mix & bake cake to directions on box, plus adding in the sour cream. Bake in a 9×13″ pan While still warm, poke holes all over cake using the end of a wooden spoon. Pour caramel topping over the warm cake and “into” the holes (reserve 5 TBSP). Then set in fridge to chill for at least 30 minutes. Spread Cool Whip over cake. Next crush Butterfingers and sprinkle on Cool Whip. Finish by drizzling remaining caramel over cake.

Store cake in refrigerator.

Let me know what you think.

  Lark 

Lip Smackin Lemon Bundt Cake

I am a HUGE lover of Lemon flavor and tartness.

So when I am craving something tart, tangy and sweet

THIS is my go to recipe to make!

It is very time saving with the use of a store

bought cake mix and frosting.

Although if you have time to spare,

make the frosting yourself..YUM!

Lip Smackin Lemon Bundt Cake

1 (18.25 oz.) Box Lemon Cake Mix

1 (1oz) Instant Lemon Pudding-I used SF.

3/4 C. Oil

3 Egglands Best Eggs

1/2 C. F.F. Sour Cream

1 TBSP Lemon Juice

Lemon Zest

1 (16 oz.) Lemon Frosting

Preheat Oven to 350

Beat together all ingredients until smooth. You can make this in a 9x13 pan or Bundt pan. Grease sides of pan well if using a bundt.

Bake for 40-45 minutes or until center is cooked through. 

While cake is warm pour glazed over the top. 

*For Bundt cake wait until you can flip cake onto plate, then glaze.

I then take the store bought Lemon Frosting and

stir into it 3 TBSP of lemon juice.

Drizzle over cooled cake.

*This cake is very freezer friendly, just wrap in plastic

wrap and freeze up to 2 weeks.

Lemon Lovin Lark!