My adorable Great-Grandma Reiner passed away at the end of November last year at the age of 98.  She was such a sweet, wonderful woman and she loved to bake!  I’m so happy that we have this amazing recipe to remember her by!

These could also go by the name Whoopie Pies.  But, to my family, they are Gobs.  And these are so incredibly delicious!  They do take some time to make because you have to put them together, but, trust me, they are worth it!

This recipe makes about 30 total Gobs.  Enjoy!

1 c shortening
2 c sugar
2 eggs, large
2 egg yolks (save the whites)
1 c buttermilk
1 c hot water
1 t baking powder
2 t baking soda
3/4 t salt
2 t vanilla
1 c baking cocoa
4 c flour

2 egg whites
4 T flour
4 c sugar
1 1/2 c shortening
2 T milk
2 T vanilla

Preheat oven to 400 degrees.

In your stand mixer or using a hand mixer, cream together shortening, sugar, salt and eggs. Beat until light and fluffy.

In a separate bowl, sift together flour, baking powder and cocoa. Add these dry ingredients into the mixing bowl, alternating mixing in the buttermilk.

Mix baking soda into the hot water. Add water to the batter slowly, mixing well.  Drop the batter by spoonfuls onto an ungreased baking sheet, trying to make them all as uniform in size and shape as possible.

Bake for 8-10 minutes.  Cookies should be soft.  Be sure not to  over bake. Allow them to rest for a few minutes before removing them to a cooking rack or wax paper. Allow to cool completely before applying the filling.

While the cookies cool, place all ingredient into the bowl of your stand mixer, and beat at low speed until moistened. Set to a high speed and beat until light and fluffy. The more you mix, the fluffier your filling will be.  I mixed for about 8-10 minutes. 

Once cookies are completely cool, spread filling on one cookie, then top with a second.  Continue until you have used all of your cookies.  Wrap them individually in plastic wrap or wax paper.  These freeze extremely well.  Just remove from freezer for about 10 minutes and they are ready to eat!


I got this recipe from my sister, who’s made these a couple of times.  They are delicious!  They’re as simple to make as a regular Rice Krispies treat, but they have this slightly salty, nutty flavor to them.  Once you eat one of these, the regular recipe just doesn’t quite do it anymore. 🙂

6 c Rice Krispies cereal
1 stick butter
1/4 heaping t salt
10 bag marshmallows

In a large saucepan, brown the butter over medium-low heat. Be careful when browing, as there can be a fine line between brown and burnt. 🙂 

Once the butter is brown, mix in the marshmallows until fully melted.

Mix in the Rice Krispies and salt and remove from heat.  Press into a 9″x9″ baking dish and allow to cool.  Cut into squares and enjoy!

J turned the big 3-1 on Wednesday.  So first his birthday I made him the meal of his choice, with cheesecake for dessert.

I made him this Proscuitto Wrapped Chicken stuffed w/ Mozzarella and Basil, and some Mushroom Risotto.

I found this recipe from Emeril for New York Style Chocolate Cheesecake. Chocolate is what he wanted, and this recipe looked fairly simple, so I decided to give it a shot.

Now, as you can probably tell from my blog, I’m not a baker.  I don’t like to have to measure and be precise – I’m more of a ‘throw it in til it looks good’ kind of cook. 🙂  So I was pretty nervous about making this.  But, I was assured by many that it’s actually pretty easy.  I got a lot of great tips, and gave it a shot.

You’ll notice that I did cook this in a water bath, even though it wasn’t called for in the recipe.  That’s because one of my tips was to use one, regardless of what the recipe says.  So I did.

I also allowed this to cool completely in the oven for about 2 hours, before I took it out and loosened it from the sides of the pan, and then put it into the refrigerator.  Another tip. 🙂

So – the verdict!  It’s not pretty, but it tastes great!  J loved it, and actually helped himself to a second slice. 🙂  The crust did stick a bit to the pan – I should’ve done the parchment paper on the bottom to make it easier to get off.  But – for my first time, I think I did okay. 🙂

1 1/2 c chocolate wafer crumbs (couldn’t find chocolate, so I used vanilla)
1 c plus 3 T sugar
3 T unsalted butter, melted
2 1/2 (8 ou) packages cream cheese, softened at room temp
1 1/2 t vanilla extract
1 vanilla bean, seeds scraped out and reserved
3 T ap flour
3 eggs
1 c sour cream
8 ou melted semisweet chocolate, cooled slightly
Whipped cream, fresh berries, mint sprigs for garnish (optional) (I used whipped cream and fresh blueberries)

Preheat oven to 350 (if using silver springform pan), or 325 (if using dark nonstick springform pan).

Lightly grease bottom and sides of springform pan.

In a mixing bowl, combine the wafer crumbs, butter and 3 T sugar.  Mix well.  Press onto the bottom of the springform pan and set aside.

In a large mixing bowl with an electric mixer, combine cream cheese, cup of sugar, vanilla extra and vanilla bean seeds and mix until light and creamy.

Add flour and beat until smooth.

Add the melted chocolate and sour cream and mix well.

Add eggs one at a time and mix on a low speed.  Mix after each addition until just blended.  Do not overmix the eggs.

Pour batter into the prepared pan.  For the water bath – boil about 6-8 cups of water.  Wrap the springform pan in aluminum foil so that water cannot seep in.

Place springform pan in a large pan, such as a roasting pan.  Slowly and carefully pour water into roasting pan (careful not to splash into the cheesecake) about halfway up the springform pan.

Place in oven and cook for about 1 hour – 1 hour 10 minutes.  The center will be almost set.  Do not open the oven while the cheesecake cooks, trust the cooking time!

Leave cheesecake in oven for about 2 hours, with the oven door cracked, to allow the cake to cool completely.

Use a sharp knife around the rim of the pan to loosen cheesecake from the sides.  You can remove from the springform pan now if you’d like, but I just covered it and placed it in the refrigerator.

Chill for at least 4 hours before serving. It can be made up to 2 days in advance and refrigerated before serving.  Will keep for up to 1 week in the refrigerator.

Slice and serve with garnishes if desired.

Recipe from Ellie Krieger

This is the first time J has ever had rice pudding, and maybe the second for me.  This was my first attempt at making it.

It tasted wonderful!! We both really loved this recipe.  I think it should have been a bit creamier.  My thought is because I halved the recipe, and it was so shallow in my saute pan, the liquid evaporated faster than it should have.  Plus – I completely forgot about drizzling on the sweetened condensed milk at the end… oops!!

But again… so good!! It’s definitely something I would try to make again. 🙂

2 c water
1 c arborio rice
3 c vanilla soy milk
1/4 c sugar
Pinch salt
1 cinnamon stick
1/2 t vanilla extract
1/2 t ground cinnamon
1/3 t ground nutmeg
2 T sweetened condensed milk
Blueberries (optional)

Preheat oven to 375.

Bring water to boil in a medium-sized, heavy, oven proof pan.

Add rice, cover and simmer for about 20 minutes, until water is absorbed and rice is tender.

In a bowl mix soymilk, sugar and salt.  Once rice is cooked add the soymilk mixture and the cinnamon stick.

Cover and place in oven for 45 minutes.

Remove from oven and remove the cinnamon stick.  Stir in the cinnamon, nutmeg and vanilla.  Liquid will continue to absorb into the rice as the pudding cools.

Serve warm or at room temperature.  Drizzle each serving with about 1 t of sweetened, condensed milk.  I also thawed some frozen blueberries and sprinkled them on each serving as well.

Recipe from

Delicious! Typically I don’t really like cake – but I love Angel Food Cake. It’s so light and airy – and nothing goes better with it than strawberries. 🙂

The original recipe calls for rhubarb as well, but we couldn’t find it anywhere. We just used additional strawberries and cut way back on the sugar.

2 1/4 c strawberries, chopped
Less than 1/4 c sugar
6 T water
1 3/4 t vanilla
1/8 t cinnamon (maybe use a bit more, I didn’t taste this at all)
1 prepared angel food cake, cut into 6 slices
3/4 c reduced fat whipped topping

Heat your grill to high heat. Lightly coat the grill rack with cooking spray or oil and make sure the rack is 4-6 inches away from heat source.

For the sauce, combine the strawberries, water, sugar, vanilla and cinnamon in a saucepan. Cook over medium heat until just boiling, about 5 minutes. Remove from heat and set aside.

Meanwhile, place the angel food cake slices on the grill. Grill each side until it turns a nice golden brown, about 1-3 minutes.

Place cake slices in separate bowls, cover in strawberry sauce and add a small scoop of whipped topping.

Recipe from Food Network

First off, let me just say that I am very sad that I didn’t get a picture of it. It looked and smelled so good, I just dug right in. By the time I remembered, it was all gone! But… there is good news. The Food Network link above does have a picture – so check it out and see how amazing it looks. 🙂

So, obviously it was good! 🙂 Everyone really loved it!

1/3 c slivered almonds
1/2 c sugar or Splenda (used Splenda)
2 T AP flour
Pinch of salt
1 large egg
1/3 c firm low fat silken tofu
1 T butter, softened
1/4 t pure almond extract
3 c mixed berries (used blueberries, blackberries and raspberries)
Confectioners’ sugar for dusting (didn’t do this)

Preheat oven to 475 and lightly coat a 9-inch pie pan with cooking spray.

Place the almonds in a single layer on a baking sheet, and allow to bake for about 4-6 minutes, until lightly toasted and fragrant. Allow to cool completely.

In a food processor combine the almonds, Splenda (or sugar), flour and salt until finely ground.

Add the egg, tofu and almond extract and process until smooth.

Spread berries in the pie pan, then pour the tofu mixture over the berries as evenly as you can.

Bake until lightly golden and settled, about 40-50 minutes. Let cool for at least 20 minutes (dust with confectioners’ sugar if desired) and serve warm.


I don’t do dessert very often, but my grandmother loves it! So I wanted to try to find something that sounded really good, but that she could eat. I came across this recipe and thought it sounded amazing! I used Sugar Free caramel and whipped topping, and fat free cream cheese.

This was excellent! The sugar and fat free did nothing to take away from the taste. So good!

6 T fat-free milk
6 T egg substitute
1 1/2 t butter, melted
6 T flour

6 ou fat-free cream cheese
3 T sugar free caramel
2 1/4 c sugar free whipped topping – this seemed like a lot to me – I probably used less than a cup and a half.
1 1/2 c fresh raspberries
1/3 c unsweetened apple juice
3 T sliced almonds, toasted

With an electric hand mixer or whisk, mix together the first 4 ingredients, until well blended. Refrigerate for about 1 hour.

Cook the crepes either using a crepe maker, or in a 6-inch skillet with a bit of oil. Set crepes between wax paper and set aside.

In a small bowl, beat together cream cheese and caramel. Then fold in the whipped topping.

Place this mixture down the center of each crepe, and roll up.

In a small microwave safe bowl, place the raspberries and apple juice, and microwave for about 60 seconds.

Spoon raspberries over crepes using a slotted spoon, and then sprinkle with the almonds.