Tag Archives: Dessert

Ginger Cookies

These are not your average cookie! I was looking for a gingersnap recipe a little while ago, and decided to try this one. I was so impressed by the balance of cloves and ginger in the cookies; it was hard to stop eating them! My ideal cookie is soft and chewy, and these hit the spot!

These aren’t technically gingersnaps, but are aptly named “Ginger Cookies,” and while the spices make me think of winter holidays, I would gladly eat them any day! I can almost smell them now!

  • 4  1/2 cups all-purpose flour
  • 4 tsp ground ginger
  • 2 tsp baking soda
  • 1  1/2 ground cinnamon
  • 1 tsp ground cloves
  • 1/4 tsp salt
  • 1  1/2 cups shortening
  • 2 cups sugar
  • 2 eggs (or equivalent egg substitute)
  • 1/2 cup molasses
  • 3/4 cup sugar

1. Preheat oven to 350 degrees. In a medium bowl, mix flour, ginger, baking soda, cinnamon, cloves, and salt.

2. In a large bowl, beat shortening with a mixer for 30 seconds. Add 2 cups sugar. Beat until combined, scraping bowl as needed. Beat in eggs and molasses. Add flour mixture.

3. Shape dough into 1-inch balls. Roll balls in 3/4 cup sugar; place 1  1/2 inches apart on a greased cookie sheet. Flatten balls of dough with the bottom of a glass if desired.

4. Bake 8 to 9 minutes or until bottoms are light brown and tops are puffed (do not overbake). Cool on a cookie sheet 1 minute. Remove; cool on a wire rack.

Yield: About 120 cookies

{Kudos to Better Homes and Gardens 100 Best Cookies magazine!}

Jam Bars

Jam Bars from Kaye's Cupboard crop

First off, I think I have made these close to ten times in the past few months, and have tried every flavor of Smucker’s Simply Fruit Jam. Every batch has turned out fantastic! These bars are simple and quick, and come from one of my favorite blogs, Our Best Bites! I do have to disagree with the author on one point- she says these are best when they are completely cooled, but I LOVE them warm, with a side of vanilla ice cream! Crumbly, slightly buttery, with a burst of your favorite fruit filling; they are the sure to become a family favorite!

Jam Bars from Kayescupboard.com 3

  • 2  1/4 cups all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup plus 2 Tbsp packed brown sugar
  • 1 cup old fashioned oats
  • 1/2 tsp salt
  • 1 cup butter, softened
  • 1 egg, slightly beaten, or egg substitute
  • 1  1/2 tsp almond extract
  • 3/4 cup jam

1. Preheat oven to 350. Grease 8 x 8 pan.

2. Mix flour, sugars, oats, and salt. Add butter, egg, and extract, and mix well. (It will look like coarse crumbs.) Press about half of the dough into the bottom of the greased pan. Spread jam on top, leaving a small edge. Crumble remaining dough on top of jam, creating an even layer.

3. Bake 35-45 minutes, or until slightly golden.

Yield: About 16 bars

{Kudos to Our Best Bites- originally titled “Raspberry-Almond Cookie Bars”}

Jammie Dodgers

Jammie Dodgers from Kaye's Cupboard (4)Eleven once told the Daleks a Jammie Dodger was a self-destruct button. It didn’t fool them for a minute, but that didn’t stop him from enjoying the cookie anyway! I’ve heard of British “biscuits,” but never actually tried any. This is an excellent place to start, it seems!

Jammie Dodgers from Kaye's Cupboard (2)

Very similar to shortbread cookies, but without any of the dry, crumbly texture, these cookies are lighter and flakier with a slight buttery taste. These beauties can be filled with whatever jam your heart desires. We preferred strawberry over grape, but we will definitely try others! I think blackberry would be delicious! With a sprinkling of sugar on both halves of the cookie, the overall combination of textures and flavors is perfect!

Jammie Dodgers from Kaye's Cupboard (3)
Don’t you LOVE the Doctor Who watercolors? They are done by my sister-in-law; check out her etsy store here!


Simplicity is such a great thing in this case, because it allows you to truly enjoy each component. It’s making my mouth water, just thinking about it! My husband I both had the same idea- to make this cookie part of a holiday so that we have a reason to make it at least once a year…although I suspect we will make it much more often than that, especially since they are simple to make, and we always have the few ingredients they need!

Jammie Dodgers from Kaye's Cupboard
We used a canning jar lid as a cookie cutter, and the cap off our bottle of vanilla extract to cut the center hole. My husband used a butter knife to create the ridges.


  •  1 cup butter, softened
  • 1  1/8 cup powdered sugar
  • 1 tsp vanilla
  • 1 egg yolk
  • 3 cup flour
  • sugar, for sprinkling
  • 1  1/2 cups jam

1. Combine butter and powdered sugar in a large bowl until fluffy. Add vanilla and egg yolk and mix with a wooden spoon. Mix in flour, then form dough in to a smooth ball. Wrap in plastic wrap and refrigerate 1 hour.

2. Preheat oven to 375. Spray baking sheets with cooking spray. Place dough on a lightly floured surface, and roll to 3mm thickness. Cut out an even number of large circles with a cookie cutter. Use a small cookie cutter to cut out the center of half of the cookies.

3. Place them on the baking sheet and bake for 10-12 minutes, or until they are a pale golden color. Be careful not to over-bake. Transfer to a wire rack to finish cooling, and sprinkle with sugar while still warm. Once they are completely cool, turn cookies with no cut-out upside down, spread about a teaspoon of jam on them, then top with cookie that has a cut-out. Cookies can be stored in an air-tight container.

{Kudos to jamieoliver.com!}

Sour Cream Pound Cake

Sour Cream Pound Cake from Kaye's Cupboard (4)We enjoyed this pound cake for dessert tonight, and I think it needs to be renamed “Happy Cake.” Who would have thought such a simple-looking cake could be so satisfying?

Sour Cream Pound Cake from Kaye's CupboardNot only was it a cinch to put together, it is so perfectly moist, with a lightly sweet vanilla flavor that is just right! I did make this with this fantastic egg substitute, so my cake has flecks of yellow from the flax seed. I also chose to use cake flour, instead of all-purpose, because I wanted it to be a little lighter than classic pound cake. It is still dense, but doesn’t feel as heavy as other pound cakes.

Sour Cream Pound Cake from Kaye's Cupboard (5)The original recipe had a homemade whipped cream to eat with it, but this cake stands up so well on it’s own- even the dollop on this particular piece was completely unnecessary. Make. Eat. Enjoy!

  • 1  1/2 cups cake flour or all-purpose flour
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 3 eggs, room temperature or egg substitute
  • 2 tsp vanilla
  • 1/2 cup sour cream

1. Preheat oven to 350. Grease and flour a loaf pan.

2. In a small bowl, combine flour, baking soda, and salt; set aside. In a medium bowl, beat butter and sugar until fluffy. Add eggs, then vanilla and sour cream. Slowly add flour mixture and beat until just combined.

3. Pour batter in loaf pan, and bake 50-60 minutes, or until tester in the center comes out clean. Cool for 10 minutes, then remove from the pan.

{Kudos to the Our Best Bites cookbook! Also, check out ourbestbites.com!}




Chocolate Oatmeal Crumble

Chocolate Oatmeal Crumble from Kaye's Cupboard.This is the equivalent of apple crisp or peach cobbler- for chocolate-lovers! I found this recipe a couple of years ago, and when I tried it, I was hoping for an oatmeal-cookie type of bar cookie. I pulsed the chocolate chips in the blender a few times to spread the chocolate more evenly through the bars.

Chocolate Oatmeal Crumble from Kaye's Cupboard (2)..Fresh from the oven, it was delicious; crumbly oatmeal and  just enough chocolate. I was surprised, though, by how hard they got when they cooled completely. They weren’t bricks, but they weren’t soft either. Sometimes things that seem like flops are only just about to get better.

Chocolate Oatmeal Crumble from Kaye's Cupboard (4).

Enter vanilla ice cream. I just plunk the bar cookie in a mug, microwave for 20 seconds, add a scoop of ice cream, and- well, it’s completely delicious!! I never would have thought to put the two together if they hadn’t cooled harder. Fantastic texture and flavor met and married.


  • 1 cup flour
  • 1  1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 cup brown sugar
  • 3/4 cup butter, softened
  • 1 tsp vanilla extract
  • 1/4 cup milk
  • 2 cups quick oats
  • 1 cup semi-sweet chocolate chips

1. Heat oven to 375. Grease 8 x 8 pan; set aside

2. In a small bowl, whisk flour, baking powder, and salt together. In a large bowl, mix brown sugar and butter until well-combined and fluffy. Add vanilla and milk. Beat in flour mixture. Stir in oats and chocolate chips.

3. Spread batter in prepared pan. Bake for 30-35 minutes, or until a tester comes out clean.

Yield: 16 bars

{Kudos to Family Circle magazine!}




Cream Cheese Pudding Dessert

Cream Cheese Pudding Dessert from Kaye's Cupboard (2).When I was little, my sister and I would look through my mom’s Jell-o cookbook, taking turns picking out recipes we would eat if we could choose. There was one time my mom said I could pick the dessert for our weekly family night, so I pulled the red book out and pored over the photos until I finally decided on this one.

Cream Cheese Pudding Dessert from Kaye's Cupboard.I love this recipe for potlucks or family gatherings, because it is easy and quick to put together, and is a crowd-pleaser. The graham cracker crust is so good, I want to eat it by itself! I had each of my young daughters help with a layer, and I had to stop them from eating it before it was put together.

Cream Cheese Pudding Dessert from Kaye's Cupboard (6)

  • 1  1/2 cups graham cracker crumbs
  • 1/2 cup sugar, divided
  • 1/3 cup butter, melted
  • 8 oz cream cheese, softened
  • 2  1/2 cups plus 2 Tbsp milk
  • 8 oz Cool Whip, thawed
  • 6 oz package instant pudding, any flavor

1. Combine crumbs, 1/4 cup sugar, and butter; mix well. Press firmly into bottom on 13 x 9-inch pan. Chill 15 minutes.

2. Combine cream cheese, remaining sugar, and 2 tablespoons milk in a medium bowl. Mix until smooth. Fold in 1  3/4 cups Cool Whip. Spread over crust.

3. Pour remaining milk into bowl, and add pudding mix; beat until well-blended, 1 to 2 minutes. Pour over cream cheese layer in pan. Chill several hours. Just before serving, spread remaining Cool Whip over pudding layer.

{Kudos to my mom and Jell-o Fun and Fabulous Recipes!}



Wacky Cake

Wacky Cake from Kaye's Cupboard (4)aSo why is this cake “wacky?” It is deliciously moist and chocolatey, but doesn’t have any milk, eggs, or butter! I was very interested in trying this recipe, because my daughter has allergies to eggs and dairy. I wasn’t the only one celebrating; my daughter and husband were, too! Apparently the tradition for this recipe is to mix the entire thing in the pan, but I wanted to make sure it was mixed properly, so I did it the normal way.

Wacky Cake from Kaye's Cupboard (3)So what’s the secret ingredient if it’s missing all of those common ones? Believe it or not, it’s vinegar! I was definitely skeptical that the strong vinegar flavor would disappear into the cake, but I was also very pleased when there wasn’t the slightest hint! (So don’t even worry about it!) We topped this fantastic cake off with a delicious fudgey frosting. “Best” all depends on your own preference, but my husband said this might the best chocolate frosting he’s had. The whole recipe is a keeper!!

  • 1  1/2 cups flour
  • 1 cup sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup water
  • 5 Tbsp vegetable oil
  • 1 Tbsp vinegar
  • 1 tsp vanilla extract

1. Preheat oven to 350. In medium bowl, combine flour, sugar, cocoa powder, baking soda, and salt. Add Water, oil, vinegar, and vanilla; mix.

2. Grease a 8 x 8 baking pan. Pour mix into pan, and bake for 35 minutes, or until a toothpick inserted in the center comes out clean.


Frosting: I ran out of powdered sugar about 3  1/2 cups in, so I used a bit of corn syrup to sweeten it the rest of the way, and that worked great!

  • 12 oz package of chocolate chips
  • 1/2 cup salted butter
  • 8 oz of sour cream or Greek yogurt
  • Up to 4  1/2 cups of powdered sugar
  • 1 tsp vanilla extract

1. Microwave butter for 60 seconds, or until melted. Stir in chocolate chips, then microwave both for 30 seconds. Stir butter and chocolate chips. Microwave for 30 second intervals until chocolate is completely melted, stirring in between.

2. In a large bowl, combine sour cream and vanilla with butter and chocolate chips. Add powdered sugar 1 cup at a time until desired consistency is reached.

Frosting should be stored in the fridge. You will need to heat it up in the microwave for 20-30 seconds before trying to spread it.

{Kudos to cakewhiz.com and somethingswanky.com!}

Best Ever Chocolate Cake

Best Ever Chocolate Cake from Kaye's CupboardAh, cake! I rarely meet one I don’t get along with, but this one has been a hit from the first meeting! I promise you it is so good, it doesn’t even need frosting! Covering it in sweet frosting would cover up the beautiful texture and delicious chocolate taste, and who would want to do that? We like to bake it in a 9 x 13 Pyrex, so we get nice thick pieces. This is our go-to “let’s bake something delicious” recipe. It should be yours, too!

Best Ever Chocolate Cake from Kaye's Cupboard

  • 3/4 cup butter, softened
  • 3 eggs, room temperature (set them out 30 minutes ahead, or submerge in warm water for 15 minutes)
  • 2 cups cake flour (all-purpose would work fine, too, but I highly recommend cake flour!)
  • 3/4 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 3/4 tsp baking powder
  • 1/2 tsp salt
  • 2 cups sugar
  • 2 tsp vanilla
  • 1 1/2 cups milk

1. Preheat oven to 350. Lightly grease round cake pans or 9 x 13 baking dish. Set pans aside.

2. In a medium bowl, combine flour, cocoa powder, baking soda, baking powder, and salt. Set aside.

3. In a large bowl, cream butter and sugar together for 2 minutes. Add eggs and vanilla; beat together.

4. Alternately add flour mixture and milk to egg mixture until all is well-combined. Spread evenly into prepared pan or pans.

5. Bake 30-40 minutes, or until toothpick inserted in the center comes out clean. If using round cake pans, leave to cool 10 minutes before transferring to a wire rack to cool completely.

Yield: 12-16 servings

{Kudos to Better Homes and Gardens- Our Best Recipes cookbook!}

White Texas Sheet Cake

White Texas Sheet Cake from Kaye's Cupboard (2)

I wish I could describe the texture of this cake- it’s absolutely delightful- moist with a perfect compromise of fluffy and dense. Besides having a downright delicious almond flavor, it’s also fun to make. I’ve never made a classic Texas sheet cake (although it’s right near the top of my “must-make-soon!” list), so I didn’t realize that both the batter and frosting start with boiling some of the ingredients. The frosting is added while both the cake and frosting are warm. I have heard that Texas sheet cake is even better the second day, but we haven’t been able to keep it around long enough to find out!


The one change I made was in the amount of powdered sugar added to the frosting. I haven’t added more than 3.5 cups; any more than that would’ve made the frosting overly sweet, and possibly covered up some of that fantastic almond flavor. I also liked the frosting to stay a little thinner. It’s your call when you make it, but either way I think this cake will be an immediate favorite! I already have the page number memorized, and it lays out nice and flat for me… Oh, and this makes a lot! There is plenty to share, and to keep, so it is my go-to potluck recipe!

  • 1 cup butter
  • 1 cup water
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 2 eggs
  • 1/2 cup sour cream
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp almond extract
  • 1/4 tsp baking soda


  • 1/2 cup butter
  • 1/4 cup milk
  • 4  1/2 cups powdered sugar (I use 2  1/2 – 3  1/2 cups)
  • 1/2 tsp almond extract
  • 1 cup chopped walnuts, optional

1. Preheat oven to 375. In a large saucepan, bring butter and water just to a boil. Immediately remove from heat; stir in flour, sugar, eggs, sour cream, salt, baking powder, almond extract, and baking soda until smooth.

2. Pour into a greased jelly-roll pan (15 x 10 x 1-in). Bake for 18-22 minutes, or until cake is golden brown and a toothpick inserted in the center comes out clean. Cool for 20 minutes.

3. For frosting, combine milk and butter in a large saucepan. Bring to a boil. Remove from heat; stir in sugar and extract. Stir in walnuts, if desired, and spread over warm cake.

{Kudos to The Taste of Home Baking book!}