Archive | Uncategorized RSS feed for this section

This Week’s Mom Bakes

17 Nov

Hi again!

It’s been a busy week!!

I celebrated National Sundae Day with Ice Cream Sundae Cookies!

One of my boys turned 15, and requested this  Chocolate Covered Cherry Cake!

I used an entire box of Reese’s Puffs Cereal to make Double Reese’s Cereal Bars!  (Which my daughter loved, btw!)

And, I did some more sundae celebrating and baked super cute Ice Cream Sundae Cupcakes!

Sounds fun, huh?

Although all of my weeks are busy……Thanksgiving week is probably going to be insanely busy!

I’m looking forward to sharing some of the desserts I’ll be making for the big day……along with a few really cute ones I just couldn’t resist adding to the menu.   Sometimes I could curse Pinterest, but mostly I love it!

Here are a few recipes I found drool-worthy this week……

Cookies ‘n Cream Funfetti Cookies from What’s Cooking, Love?

Berries and Cream Cheese Monkey Bread from Amazing Moms

Cheesecake Bars from Bakerella

Caramel Pumpkin Blondies from Lauren’s Latest

I also found this on Facebook……

My thoughts exactly!!

I am NOT a black friday shopper.

With as many children as I have, I should probably suck it up and hit the sales.  I’ve gone twice in my life, and both times ended up in tears.  I also worked retail through 2 Black Fridays.  It’s pretty wild watching people argue over 10 dollar items, or seeing a lady throw hot coffee on someone who got the last of something…….No Thank You!!  For me, it goes against everything I try to teach my kiddos Christmas is about……I mean, it’s really hard to practice goodwill when you’re shoving people out-of-the-way for a flat screen t.v., even if it is for a gift. (or maybe I am just shopping in the wrong places!)  I’ll stay home and sleep in.   No tears that way!  And, maybe one day I will try it again!

Well, that’s my weekly wrap-up!!  I hope you have a great week-end, and a super Thanksgiving week!

Thanks for reading!

Love, Lara


This Week’s Mom Bakes

9 Nov

Hi again!

It’s been a busy week!!

I spent all week baking good stuff……into better stuff……that made the best stuff!!  Make sense??  Here, I’ll show you…….

I “magically” put Peppermint Patties into cookies!!

I layered cookie dough into chocolate cake, and covered it in cookie dough buttercream frosting.

I baked white chocolate, cherries and blueberries into these patriotic cookies for Election Day.

And, I loaded left-over Halloween candy into these brownies.

Makes sense now, huh?

Mom Bakes had an awesome week…… 2 of my recipes were featured in link parties!!! 😀

My Peppermint Patty cookies on Pint Sized Baker…… I totally told you they were magic!!


My Pumpkin Spice Cupcakes on Two Kids Cooking.


So EXCITING!!! (Can you tell this made me extremely happy?)

I also found these awesome recipes……

Shugary Sweets made Gingerbread Rice Krispie Treats

Recipe Girl made Pumpkin Oatmeal Candy Bar Cookies

Cooking to Perfection made Biscoff Caramel Blondies

Good Stuff!!

I’m heading south this weekend.  My sissy is running a marathon…….she’s pretty fabulous.

I hope you’ve had a wonderful week……..

and I hope your weekend is even better!!

Thanks for reading!!

Love, Lara

This Week’s Mom Bakes

3 Nov

Hi again!

It’s been a busy week!!

I spent a very long morning in terrible traffic, just to deliver these yummy cupcakes to a birthday party.

I planned ahead for a power outage (that thankfully never came!), and made these no-bake cookies…..

I satisfied my Oreo obsession, and baked some pretty awesome brownie/blondie bars.

I spent the day hanging out with an adorable mummy, and shared some yummy pumpkin cupcakes.

And, I baked oatmeal cookies to make a few very bored children smile.

Trick or treating was postponed here because of Hurricane Sandy.  I’m glad that it wasn’t totally cancelled, my kids had a super time.  Can you imagine the amount of candy 6 children come home with??  Well…….you don’t have to, I’ll show you……..

Actually, this is only 3 children’s loot.  My daughter was pretty sly, and hid her candy so her brothers couldn’t bribe her out of the good stuff.  And, the 2 oldest boys decided to hand out candy instead.

I think I’ll be baking quite a few candy filled cookies and brownies in the next few weeks, so stay tuned.

I stalked a few blogs this week.  You should check them out!

Pint Sized Baker (tie-dyed cake pops, seriously!?!)

High Heels and Grills  (Dulce de Leche Cheese Cake bars, and a link party with tons of great ideas!)

Wishes and Dishes  (Biscoff…..ahhhhh!)

Does Not Cook Well With Others (day 6 of 12 days of Christmas treats, and an online bake sale!)

Chocolate, Chocolate and More (that speaks for itself, don’t you think?)

And, Mom Bakes hit 1000 page views this week! YAY!!!  Thank you, thank you, thank you!!

Enjoy your week-end!!  Thanks for reading! 🙂

Love, Lara

This week’s Mom Bakes

27 Oct

Hi again! 

It’s been a busy week!

I was a good Mama and baked embellished Peanut Butter Cookies!

I was in the middle of an action-packed adventure in a Wal-mart parking lot!  Once I was home safely, I baked apple comfort food!

I had a little party and made these cute Chocolate Covered Cherry cups!

I made 3 layers of chocolate peanut butter goodness!

I had a momentary brain-lapse while baking this Pumpkin Cake! (Which turned out just fine!!)

I started a Mom Bakes Facebook page, which you can “like” here !

And, I am trying to figure out how to “Tweet”  here ! I imagine that it will take me awhile to get accustomed to it…so bear with me, please! 😉

I also attended 2012 Online Blogcon……AWESOME!  So much great information!  Big thanks to all the people who made that happen…..I’m still trying to soak up all of the information that was given!

Here are a few recipes that caught my eye!  Definitely check them out!

Reese’s Peanut Butter White Chocolate Bark  from Sally’s Baking Addiction. (She actually posted this last week, but…..HOLY COW!)

Take 5 Bites  from the Domestic Rebel. I had never even heard of a Take 5 bar…I’ve seriously been missing out!

Chocolate Chunk Cream Cake  from Love From the Oven.  Beautiful!

Cookies ‘n Cream Magic Bars  from Crazy for Crust.  Have I told you I LOVE cookies ‘n cream?  I think these were made just for me!

I hope you have a super week-end!!  Thanks for reading! ❤

Love, Lara

Chocolate Covered Cherry Cups

24 Oct

Hi again! 

I made a something new!

Chocolate Covered Cherry Cups!!

I had a little soiree and needed a recipe for a  finger dessert.  These babies jumped out of the cookbook yelling “PICK ME, PICK ME!” 

They looked elegant and grown-up …..which you have to understand is always a nice change for me.  Having 6 children, (ages 3, 9, 12, 14, 15, and 17)  I tend to make things super kid-friendly and  B.I.G ,  but these were little and dainty and just so girly! 

The taste isn’t small….they are full of flavor!

The kids reaction was the same though!  They stood next to the table and were all…”NowMom? Theylooksogood,Mom!Canwehaveonenow,Mom?Mom,yourguestssaiditwasok….doyoumind?Mom,Mom…..Mom?” I should have known they would be all over them, despite the fact they were LITTLE, and pink (5 boys!)!! 

Needless to say, they were gone in 2.5 seconds flat.  Mental note….next time arrange a night out for said little vacuums!  These were for the grown-ups!! (insert foot stomp!)

On the other hand, kids tested…..kid approved! 

You should plan tea party RIGHT NOW, so you can make these and impress all of your friends.  Or just make them, hide them in the back of the fridge, and when you need a break from fruit snacks and Goldfish pop one of them in your mouth.  GOOOOOODstuff!

There are a few steps, but the recipe flowed nicely.

Take care of the cherries first.  Rinse them and set them aside to dry…or pat them dry.  I love the color of maraschino cherries!

When they are dry, dip them in chocolate.  You can stop here if you want! 🙂 YUM!

The phyllo shells get an inside coating of chocolate, and then chocolate cherry filling.  (which is pie worthy!  Stay tuned!)

Then top with a chocolate cherry and Wa-lahhhh!


Chocolate Covered Cherry Cups

  • 2 packages frozen mini phyllo shells (15 each)
  • 1 and 1/2 cups mini semi-sweet chocolate chips (set 3 Tbsp. aside)
  • 2 tsp. oil (vegetable or canola)
  • 2 (10 oz.) jars maraschino cherries with stems, rinsed drained and patted dry. (set 30 of the prettiest aside for dipping-keep stems on, finely chop the remaining cherries and pat dry)
  • 4 oz. cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 cup whipped topping

– Pre-heat the oven to 350 degrees.

– Bake Phyllo shells about 3 minutes….until crisp and warm.  Set aside to cool.

– Line a baking sheet with parchment or wax paper.

– Microwave the chocolate (1 and 1/2 cups) and the oil in a microwave safe bowl for 30 second intervals, stirring between each; until chocolate is smooth and melted.

– Dip the 30 cherries (with stems) into the chocolate almost to the stem.  Place on wax paper and refrigerate until chocolate is set.

– Pour the rest of the melted chocolate into a resealable plastic bag, cut the end off and drizzle evenly into the shells.  (I squeezed the chocolate around the edges and worked my way in.) Do this for all 30 shells. Refrigerate until chocolate has hardened.

– In a small bowl, mix the softened cream cheese and powdered sugar until smooth. 

– Stir in whipped topping and chopped cherries until completely incorporated.

– Fold in remaining 3 tbsp. mini chocolate chips.

– Scrape filling into a resealable bag, cut off a small corner (large enough for the cherries and chocolate chips to fit through smoothly). Squeeze into chocolate filled phyllo shells. 

– Press one chocolate covered cherry into each cup.

*recipe adapted from Season’s best recipe collection by The Pampered Chef


These would be awesome near Christmas time!  They look pretty festive.

You should definitely try them!  You won’t be sorry….honest!


Love, Lara

Halloween Oreo No-Bake Cheesecake

18 Oct

Hi again!

I made cheesecake!

Halloween Oreo No-Bake Cheese Cake!

It’s kinda delicious……..I kept tasting the filling off of the mixer paddle (just to make sure it was as delicious as I thought) delicious…..know what I mean?  And I don’t do that, like ever!  After about ten finger-licks, I do believe that I can say yes… is pretty fabulous. And, I added 100 calories to my food log, so I don’t really feel guilty about it at all!

I’ve been trying to use up my Halloween-themed stash of goodies, and I have bunches of Halloween Oreos. (I love Oreos, and anything Cookies-n-Cream.)  So, I started there.

I also had a baggie of left-over Oreo halves.  I made these cute owl cookies from The Domestic Rebel, and they are made with only the frosted side of the Oreos. 

So, because I’m all….  “waste not – want not”…… I decided to make Oreo crumb crust with the other halves.  Kinda smart, huh?  I mean, there really would be no justification for throwing any part of an Oreo away, but who wants to dunk half a cookie….not this gal, so crust just seemed like the only logical answer!

Don’t tell anyone, but I have never made a real baked cheesecake.  For some reason, it totally intimidates me.  Just the thought of taking the time to put it together and then it cracking just totally geeks me out.

No-bake was my answer! 🙂


Halloween Oreo No-Bake Cheesecake

  • (2) 8 oz. blocks of cream cheese, softened
  • 1-2 cups of whipped topping, thawed
  • 1 cup powdered sugar
  • 1 package  Halloween Oreos, divided
  • 1/2 cup (1 stick) unsalted butter, melted
  • drops of orange food coloring

–  Crush half of the Oreos (about 15) in a food processor (or with a rolling-pin) until pretty fine.  In a mixing bowl, mix the melted butter and crumbs together.

– Press into the bottom of a 9 x 13 pan, set aside.

– In a medium bowl, whip cream cheese and powdered sugar until smooth.  Add whipped topping.  (I have a house full of children who do not love a strong cream cheese flavor, so I used the entire 2 cups.  Add the whipped topping slowly, until it reaches the flavor you desire.)

– Mix the food coloring into the whipped mixture until you have the shade you desire. 

– Roughly chop the remaining Oreos and fold them into the whipped mix.

– Spread mix over the prepared Oreo crust.  (I dumped the entire bowl on thick and then spread it. It prevents the crust from rolling up into the top layer.)

– Refrigerate a few hours, until firm.


If you really want to make this super easy, you can buy an already prepared Oreo crust, OR TWO!!! ( I would probably cut the filling in half to fill only one.)

Totally YUM!


Love, Lara

Oatmeal Cowboy Cookies

16 Oct

Hi again!

I made cookies!

Oatmeal Cowboy Cookies!!

These are the cookies that I get asked to make the most. 

It is also the cookie that changed my mind about butterscotch.  I have never liked butterscotch, and tended to avoid it in recipes.  For some reason, the very first time I made these cookies I followed the recipe exactly….which I very rarely do.  I almost always put my own spin on the things I bake, but I’m so glad I didn’t this time!   Needless to say…I LOVE them!!

I’m not sure exactly why they are called Cowboy Cookies, but I’ve also heard them called kitchen sink cookies.  I guess that means you can throw anything into them. 

 I’ve come across several recipes for them and they all seem to have oatmeal. 

It varies from there…..nuts, coconut, chocolate chips, butterscotch chips, raisins and pretzel pieces are some of the things I’ve seen in Cowboy Cookie recipes. 

I love open-ended recipes… keeps things interesting!

These are crisp on the outside and chewy and delicious in the middle.


Oatmeal Cowboy Cookies

  • 2 cups all-purpose flour
  • 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1/2 cup margarine
  • 1/2 cup vegetable oil
  • 1 cup packed brown sugar
  • 1 cup white sugar
  • 2 eggs, beaten
  • 2 cups quick oats
  • 1 cup butterscotch chips

– Pre-heat oven to 350 degrees.

– Sift together flour, baking powder, baking soda and salt. Set aside.

– In a medium bowl, cream margarine, oil and both sugars until smooth.

– Beat in eggs.

– Slowly stir in sifted ingredients until well blended.  Fold in oats and butterscotch chips.

– Drop onto cookie sheet and bake 14 to 16 minutes.  ( I use a 2 tbsp. scoop so my cookies are larger, if you use a smaller scoop decrease baking time.)  Cookies should be set in the middle and golden on the edges.

– Cool for a few minutes, until they lift easily off the cookie sheet.

– Recipe makes about 4 dozen cookies. 

*Recipe from


You can also refrigerate the dough for an hour or so.  I think it makes a fluffier/puffier cookie.

With Christmas right around the corner, it’s always good to have a few really good cookie recipes to share. I think you will really like these!  And the person you make them for will think you are pure fabulousness for passing them on! 🙂


Love, Lara

Mom Bakes

and bakes and bakes!

Welcome to the world of NECCO!

News, crafts, recipes and more from the New England Confectionery Company (NECCO).

Wishes and Dishes

Food, Fun & Travel

and bakes and bakes!

Crazy for Crust

Baking...With a Slice of Life

and bakes and bakes!

Cookies and Cups

Chronicling My Life in Sugar

Hoosier Homemade

Making your House a Home

Love From The Oven

and bakes and bakes!

My Baking Addiction

modern. delicious. addictive.

Sallys Baking Addiction

Addictive Recipes from a Self-Taught Baker

The Domestic Rebel

Everyday Ingredients, Extraordinary Desserts

%d bloggers like this: