Musings of a Designer on Jewelry, Crochet, Crochet Patterns, Knitting, Running a Crafty Business, Movie Costumes, Books, Art, Design, Steampunk & the Geek Girl Life

Monday, June 16, 2008

Sweet Treat Recipe Swap & a Giveaway

Summer is off to a busy start! I know it's not technically summer yet, but once summer vacation starts it sure seems like it! I have been super busy with graduations, birthdays, Father's Day, swim lessons and a bazillion other things. I was thinking that for the start of summer, it would be fun to do a virtual recipe swap and share some of our favorite sugary sweet recipes. So.... how about a Sweet Treat Recipe Swap! Yum, yum!!
Come and join in the fun and share your favorite "Sweet Treat Recipe"! To make it even sweeter, everyone who participates will not only get to share and find new yummy dessert recipes, they will also be entered in my giveaway!
I made a special bird's nest hairpin for this giveaway with sweet little freshwater pearls. Or, if you'd like something else, you can choose one of these......

So, post a recipe on your blog or in the comments [and no, you do not need to cook it or have photos of it :)] and leave a comment letting me know you're got a recipe to share and which item you'd like to win! I will pick at least one winner (probably more knowing me) on June 30th using ye olde random number generator.

A. Freshwater pearl bird's nest hairpin
B. Exotic peacock feather earrings
C. Fiesty felted ball earrings
D. Petite Treasure: handwrapped copper freshwater pearl and crystal earrings

I'll start it off with one of my all-time favorite cookie recipes:
Photo from

7 Layer Cookie Bars
1/2 cup butter
1 1/2 cups graham cracker crumbs
1 14 ounce can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1 12 ounce package chocolate chips (you will only use half of the bag)
1 package of peanut butter chips (you will only use half of the bag)
1 1/3 cups flaked coconut
1 cup chopped nuts

Preheat oven to 350 degrees F (325 degrees for a glass dish). Use a 13x9-inch baking pan. Melt butter and pour in pan. Sprinkle crumbs over the butter. Pour the condensed milk evenly over the crumbs. Use half of the bag of chocolate chips and half of the bag of peanut butter chips. Layer evenly with remaining ingredients. Press the bars down firmly with a spatula.

Bake 25 minutes or until lightly browned. Cool completely. (although they are really good warm!) Cut into bars. Store loosely covered at room temperature. Eat and enjoy!!

I know everyone is probably as busy as I am, but this will just take a second and will be SO much fun! And you can win cool stuff!


Michele P. said...

I love making Banana Split cake in the summer!

You need:

1 white or yellow cake mix, any brand
2 boxes instant vanilla pudding (the smaller boxes)
2 8 oz Philadelphia cream cheese bars, softened
3 cups milk
3-4 ripe bananas, more if you want
2 cans Dole crushed pineapple, drained
2 tubs of cool whip
chopped walnuts
maraschino cherries

First, make the cake mix according to directions on the box and let cool.
When cool, combine the philly cream cheese, milk and vanilla pudding mixture in a bowl. Mix thoroughly making sure no lumps remain. Spread this evenly on top of the cake.
Next, take the drained crushed pineapple and put it on top of the cream cheese mix.
The next layer, add the cut bananas-I usually put them in rows to cover the top of the cake surface.
Next layer, the cool whip, which you might want to have sitting out for a bit so it's easy to spread on top of the cake. The final touch, a sprinkling of walnuts and some maraschino cherries randomly placed on top. Put in the fridge for a couple hours to cool, then its ready to serve! Keep refrigerated until gone, which is usually pretty darn quick at my house. The pan size I use are the large lasagna type foil pans, the cake doesn't rise up very much, but with everything else on top of it its a good sized treat. irregardless! Leave me a note on my blog and let me know if you tried it and like it-

Mary Timme said...

Mmmmm, my favorite things in the summer are ice cream and Rhubarb Pie. We used to make both when the children were at home. I'll try to look them up.

Waterrose said...

OH, so I have to narrow down my favorite sweet treat to just one? That will take me a day all by itself.... I have had that 7 layer bar and it is dangerous!

Gracie said...

Hehe well I haven't cooked this one yet and I got the recipe from (so you can see where is came from directly).

I love lamingtons and have never tried to make it myself. But this recipe sounds good.

115 g butter
150 g white sugar
5 ml vanilla extract
2 eggs
250 g all-purpose flour
20 g baking powder
0.8 g salt
120 ml milk
480 g confectioners' sugar
30 g unsweetened cocoa powder
30 g butter, melted
120 ml milk
452 g flaked coconut

Preheat oven to 375 degrees F (190 degrees C). Grease and flour an 8x12 inch rectangular pan. Sift together the flour, baking powder, and salt. Set aside.

In a large bowl, cream together the 1/2 cup butter, 3/4 cup sugar and the vanilla until light and fluffy. Add the eggs one at a time, beating well with each addition. Add the flour mixture alternately with the milk; beat well.

Pour the batter into the 8x12 inch pan. Bake in preheated oven for 30 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Let stand 5 minutes, then turn out onto a wire rack and cool completely. Store overnight to give the cake a chance to firm up before Icing.

To make the Icing: In a large bowl, combine confectioners' sugar and cocoa. In a saucepan, heat milk and 2 teaspoons butter until the butter is melted. Add the milk to the sugar mixture and mix well to create a fluid, but not too runny, Icing.

Procedure: Cut the cake into 24 squares. Place coconut in a shallow container. Using a fork, dip each square into the icing, then roll it in the coconut. Place onto rack to dry. Continue for each piece. The Icing will drip, so place a sheet of parchment paper under the rack to catch the drips.

Sorry I didn't come up with my own but I only bake brownies =(

If given a choice I would choose D.
Thanks Heather!!

Americana Market said...

Oooh! Your recipe sounds decadent and yummy. Mine is posted on my blog. I'm hoping to win the hair pin, but everything you have on the table is great. Your work is inspiring:)

kecia said...

hey there! i don't have a sweet treat receipe as i don't seem to cook very much any more, but if you are interested i have an awesome summer salad that just keeps em coming back for more.

KV said...

Don't make sweet treats anymore since it is just Jim and me here these days. But my favorite summer sweet treat is iced cappuchino or my mother's old recipe for iced tea which used peach nectar -- try and find that in a store lately!

Kathy V in NM

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Juliekk said...

My new favorite is a twist from the Quaker oatmeal cookie recipe. Follow the direction on the box, but cut the oats by one cup. These cookie don't look very pretty, but they are delicous. I can't keep a batch for more than 24 hours - the kids keep sneaking them.

bluemuf said...

Hi Heather. I really like the recipes that have been posted so far. My favourite summer sweet treat is Rhubarb Custard Pie. The recipe was my Grandmothers and we had at least one of these pies every year.

Rhubarb Custard Pie

Quantity: 10 inch pie

4 eggs
1 cup half & half
3/4 cup brown sugar
1 tsp vanilla
1/4 tsp salt
3 Tbsp flour
2 cups cut up rhubarb
1/4 cup brown sugar
1 tsp vinegar plus water to make 1 tbsp

Beat yolks of eggs plus 1 egg white lightly. (The 3 remaining egg whites are for the meringue).

Add sugar, salt, half & half, vanilla and 2 cups cut up rhubarb. Pour into 10" uncooked pie shell.

Bake at 450º for 10 minutes (you may want to cover the edge of the pie shell with foil). Reduce to 350º and bake for 35 to 40 minutes or until custard is firm.

Remove from oven and cool slightly.

Meringue Beat the three egg white until soft peaks form. Add the 1/2 tsp vinegar plus water to make 1 Tbsp. and 1/4 cup brown sugar. Beat until stiff. Pour over custard and bake at 325º for 10 minutes to brown meringue.


judybrittle said...

this is the easiest recipe i ever made yet everytime we have a get together i'm asked to make it. i just make pistachio pudding when done i add a container of cool whip and then stir in quite a few marshmallows. thats it.
if i win i would love selection D

Anonymous said...


Pre-made graham cracker crust (or make your own, the original recipe used a sugar cone crust)
Pint of mango sorbet ( I strongly suggest using Ciao Bella brand), softened
Pint of macadamia nut ice cream, softened
Whipped cream
Toasted coconut

Swirl together mango and macadamia nut or layer them. Freeze until firm. Top with whipped cream and coconut!

~*~Patty said...

My Mother's Peanut Streusel Pie recipe is on my blog:
she's been making it since the early 70's and it's always a hit!
What a fun idea for a giveaway, all of your pieces are SO beautiful! I must say tho that I am partial to your birds nest hairpin, not only is it amazing, but the card it's on really speaks to me. I walked down the aisle 27 years ago to a friend singing "Edelweiss", not a dry eye in the house with our German heritage. Seems I'm really reminiscing tonight :)

Judy said...

mmmmm, everything sounds wonderful.
I'll add some

Double Crust Apple Pie

6 tablespoons (3/4 stick) unsalted butter
2½ pounds firm, tart apples, preferably seasonal local specials like Macouns, Northern Spy, or Granny Smith, peeled, cored, and sliced into ¼-inch wedges.
½ cup sugar plus 1 tablespoon for dusting
¼ cup raisins
½ teaspoon ground cinnamon
¼ teaspoon ground clove
2 tablespoons freshly squeezed lemon juice
2 tablespoons cornstarch
Basic Pie Dough (recipe follows)
1 egg, beaten with 2 tablespoons water to make an egg wash

Put 3 tablespoons of the butter into a large, heavy-bottomed sauté pan and melt it over medium heat. Add the apple wedges and sauté until slightly softened but holding their shape, 3 to 4 minutes. Add ¼ cup of the sugar and stir to combine. Add the raisins, cinnamon, and clove and stir.

In a bowl, combine the lemon juice and cornstarch. Stir the mixture into the apple mixture and remove the pan from the heat. Let cool completely.

Preheat the oven to 375°F.

Fill an unbaked bottom crust with apple filling and dot the top with the remaining butter. Top with a rolled-out top crust. Cut ½-inch vents in a round-clock pattern into the top crust to allow steam to escape. Brush the top lightly with egg wash and sprinkle with the remaining 1 tablespoon sugar.

Put the pie on a cookie sheet or other low-sided baking tray to catch any spillage. Place on the middle rack of the oven and bake for 20 minutes, checking occasionally to ensure that the top is browning evenly. Rotate the pie 180 degrees to move the front edge to the back of the oven, and bake until the top is uniformly golden-brown, 15 to 20 more minutes.

Remove the pie from the oven and let cool for 20 minutes before slicing and serving.
Makes 1 pie, enough to serve 6 to 8

Jean said...

Here is my sweet treat!! What a fun idea!!


Anonymous said...

I don't bake so much in the summer but I do get oatmeal raisin
cookies with nuts.

Samantha P said...

mine is really simple but SUPER yummy!

Watergate Salad


1 (20 oz.) can crushed pineapple and juice
1 (3 oz.) box instant pistachio pudding mix
1 (8 oz.) container Cool Whip
1 c. miniature marshmallows
1 c. chopped nuts

Fold pudding mix into crushed pineapple and add other ingredients. Refrigerate.

this is really great to have during Thanksgiving, it's sooo good!

Anonymous said...

Hi there! What a fun idea to share recipes! I happened to have just posted my favorite's here: