Butterfinger Cookies

It has been a busy weekend and this 4 ingredient cookie recipe is the answer for a quick dessert. It helps that it is also really delicious! Recipe below.


1 box Butter Yellow Cake Mix

2 cups Butterfinger baking bits

½ cup Vegetable Oil

2 Eggs


1. Mix cake mix, oil, and eggs together.

2. Stir in butterfinger baking bits

3. Drop onto cookie sheet.

4. Bake on 350 for 7-9 mins.

Super good and super easy to make. You can’t eat just one! 

Cinnamon Roll Bread

Good morning everyone!! It has been awhile since I did a cinnamon roll recipe and I thought we were due for one. It takes no time at all, the longest part is waiting for it to cool to put on the glaze. Recipe below.

Bread Ingredients:

2 cups flour

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup granulated sugar

1 egg

1 cup milk 

2 teaspoons vanilla extract

1/3 cup sour cream

Swirl Ingredients: 

1/3 cup granulated sugar

2 teaspoons cinnamon

2 tablespoons water

Glaze Ingredients:

1/2 cup powdered sugar

1 tablespoon milk


1. In a large bowl combine flour, baking powder, salt, and sugar. 

2. In a small bowl combine egg, milk, vanilla extract and sour cream.

3. Add the dry ingredients into the wet and stir to combine. You can use a large wooden spoon for this if you wish, no mixer is required.

4. In a small bowl combine swirl ingredients together – 1/3 cup sugar, 2 teaspoons cinnamon and 2 tablespoons water. Use a tablespoon to drop spoonfuls of this mixture over the bread, then use a knife to make swirl designs to incorporate the cinnamon mixture into the bread.

5. Bake for 45-50 minutes on 350.

6. Remove the bread from the oven and transfer it to a cooling rack to cool for 15 minutes. Meanwhile, make the glaze ingredients by combining 1/2 cup powdered sugar with 1 tablespoon milk.

7. Remove the bread from the pan and allow it to continue cooling completely.

8. When the bread has completely cooled, pour the glaze over the top and serve.

Super easy to make and it tastes delicious. I made mine last night so it would be ready for breakfast this morning, but I am sure it tastes even more wonderful when it’s warm. It also makes your house smell amazing while it is baking. 

Thanks Centercutcook.com for this easy bread recipe. Anything cinnamon bread is my favorite.

Tortellini & Spinach Soup

My mom makes this soup all the time and my parents love it. I didn’t know until today that this recipe came out of a newspaper. I thought she made it up! Recipe below.


1 tbsp olive oil

3 gloves chopped garlic

1/2 cup white wine or dry vermouth

1 quart low-sodium chicken broth

1 package (9 ounces) fresh tortellini

1 bunch baby spinach

Ground pepper

1/4 cup grated Parmesan cheese

2 sprigs fresh oregano or basil


  1. Heat oil in a large saucepan over medium heat.
  2. Add the garlic; cook until golden, 1-2 minutes.
  3. Pour in wine; heat to a boil. Cook until wine is slightly syrupy, about 6 minutes.
  4. Stir in chicken broth, heat to a boil.
  5. Add tortellini; cook according to package.
  6. 2 minutes before the pasta is done, stir in the spinach; cook until the spinach wilts slightly.
  7. Season with pepper.
  8. Sprinkle with Parmesan cheese and garnish with oregano or basil.




Homemade Mac and Cheese and Ice Cream Cake

I have missed a couple Sunday’s, so I am going to give you two recipes today! We celebrated mom’s birthday today so it was a perfect time to make some homemade items. For the first recipe, we have Homemade Macaroni & Cheese. 


1 pound pasta of your choice

½ cup butter

½ cup flour

4 cups milk

6 cups freshly shredded sharp or white Cheddar

1 tablespoon salt

up to 1 tablespoon pepper


1. Boil pasta in salted water according to package directions. 

2. While you are making the pasta, melt butter in large saucepan over medium heat. 

3. Sprinkle in flour and whisk and cook 2-3 minutes. Add in salt and pepper. 

4. Slowly pour in 4 c. milk whisking until smooth and heating to a low boil until thickened. Do not stop until thick. Remove from heat.

5. Grease a 9×13 baking dish and add the hot pasta to the dish. Over the top sprinkle the freshly shredded cheese. Pour the cream sauce over the hot pasta and cheese and let it sit until the cheese melts. Stir everything together.

6. Top with shredded cheese and bread crumbs.

7. Bake on 325 for 12-15 minutes.

It is very easy to make and it is very delicious! Everyone at the party enjoyed. I even have some leftover to bring to my coworker’s. 

Our second recipe is the big winner of the day! Homemade ice cream cake using a springform pan!




Hot Fudge

2 types of your favorite ice cream. 

Cool Whip


1. Line the bottom of your springform pan with parchment paper. 

2. Crush Oreos and mix with a few tablespoons of melted butter. Place mixture on bottom of pan and make sure they are packed in tightly. Freeze for an hour.

3. Soften your first layer of ice cream. I used chocolate as my bottom layer. Once soften spread over the Oreo mixture. Freeze for an hour.

4. Melt your hot fudge and let stand at room temperature. I did not wait for the hot fudge to cool down and ended up with a chocolate ice cream/hot fudge mixture. Pour the hot fudge and spread it over your layer of ice cream. Freeze for an hour.

5. Soften your second layer of ice cream. I used Snickers ice cream. Spread ice cream over hot fudge layer. Freeze for an hour or overnight.

6. The next morning is when I frosted the ice cream cake with the cool whip. Use a knife to cut around the edges and release the springform pan. Frost the cake with cool whip like you would a normal cake. Freeze for an hour.

7. Decorate your cake!

Obviously this tasted amazing! It is easy to make, it just takes time. 

Gluten Free Strawberry Shortcake

Week 3 of this wonderful experience and we are trying some strawberry shortcake. I found this recipe on the back of the Gluten Free Bisquick box. Very easy to make and doesn’t require too many ingredients. Recipe below.


2 1/3 cups of Gluten Free Bisquick

1/4 cup sugar

1/3 cup butter

3/4 cup milk

3 eggs, beaten

1/2 tsp vanilla


Whipped topping


1. Mix the bisquick and sugar together. Cut in the butter, and then stir in milk, eggs, and vanilla.

2. Drop onto a cookie sheet and bale on 425 degrees for 11-12 mins.

3. Once cool, cut in half and fill with strawberries and whipped topping of your choice.

Looks amazing doesn’t it? It was good, didn’t taste like it didn’t have gluten on it. I don’t really like shortcake in general so it was just ok for me. I am really just in it for the strawberries and whipped cream. It is good though if you are into shortcake. 

Dairy Free, Gluten Free Dirt Cake

When I found out I had to go gluten free for 5 weeks, everyone gave me suggestions on which blog’s to follow to find some good recipes. One of those blog’s was Iowa Girl Eats. I have found so many delicious sounding recipes on this blog and this one just fell into my email this week and I knew I had to try it. Recipe below.


For the Vanilla Pudding:

1/3 cup sugar

2 Tablespoons gluten-free cornstarch (I used Argo)

1/4 teaspoon salt

1-1/4 cups almond milk

3 egg yolks

3 Tablespoons Vegan Butter(I didn’t use vegan butter)

2 teaspoons vanilla

For the Dirt Cake:

4oz vegan cream cheese, room temperature

9oz coconut cool whip (I couldn’t find dairy free cool whip so I got the dairy kind)

1/2 cup powdered sugar

3 Tablespoons Vegan Butter, softened to room temperature (I didn’t use vegan butter)

1 teaspoon vanilla

2 cups homemade vanilla pudding (entire recipe above)

8oz package GF/DF chocolate sandwich cookies (I used Glutino)

Gummy worms, for decoration


For the Vanilla Pudding:

1. Place a fine mesh strainer over a large glass bowl then set aside. Add sugar, cornstarch, and salt to a medium-sized saucepan then whisk to combine. Add 1/4 cup almond milk then whisk vigorously until smooth. Add egg yolks then whisk until smooth. Add remaining 1 cup milk then whisk until smooth.

2. Place saucepan over medium heat then cook, whisking often, until pudding begins to thicken and bubble. Turn heat down to low then switch to a spatula and cook until pudding has thickened, 4-5 minutes. Remove pan from heat then stir in butter and vanilla, and then pour pudding through fine mesh sieve to strain.

3. Place a piece of saran wrap directly over the pudding to prevent a skin from forming on top then refrigerate until set, 2 hours.

For the Dirt Cake: 

1. Whisk vegan cream cheese in a large bowl to ensure it’s entirely smooth. Add coconut cool whip then whisk until smooth. Add powdered sugar, butter, and vanilla then whisk until smooth. Add homemade pudding then whisk until smooth.

2. Add chocolate sandwich cookies to a food processor then process until smooth.

3. Layer ingredients in a 1-1/2 – 2 quart sized glass bowl: 1/4 cup cookie crumbs, 2 cups pudding filling, 3/4 cup cookie crumbs, remaining pudding filling, and remaining cookie crumbs. Refrigerate for at least 1 hour, or overnight then top with gummy worms and serve.

So I realize this is a dairy free recipe and I did not make it 100% dairy free. I couldn’t find the dairy free cool whip at Publix and since my dairy allergy isn’t too bad, I went for regular cool whip. I also didn’t use vegan butter, I used just normal unsalted butter. I may have also used a little too much butter, I didn’t measure before throwing it in the pan! Oh well! 

This recipe is very very sweet so you may not be able to eat a big serving. It is good though! I have never made pudding that wasn’t from the box so this was quite the experience for me. I think I did ok for my first time!


Gluten Free Vanilla Wafers

For the next 5 weeks I have to go gluten free, doctor’s orders. I promise to make really good things that even people who can eat gluten will enjoy! This recipe from gfjules.com looked pretty easy for my first gluten free baking experience and they actually taste pretty delicious. Recipe below.


½ cup butter

1 cup granulated cane sugar

1/8 tsp. sea salt

1 large egg white

1 Tbs. pure vanilla extract

1 Tbs. milk (I used almond milk)

1 tsp. baking powder

1 1/3 cup + 1 Tbs. gluten free flour


1. Beat butter, sugar, and salt together until fluffy.

2. Add in the egg, milk, and vanilla.

3. Slowly add the baking powder and flour

4. Drop dough onto cookie sheet and bake on 350 for 13-15 mins. Mine took a little longer because I had two trays in at once.

They taste more like a wafer than a soft cookie. They also take like sugar, so really, how can you hate it? They are really good and even the non gluten free folks enjoyed them. I am sure you can substitute real flour instead of the gluten free flour if you prefer.