Category: <span>Sweet Treats</span>

Baked Pumpkin Oatmeal Cups (Muffins)

Baked Pumpkin Oatmeal Cups (Muffins)


1 and 1/3 cups milk
2 large eggs
1/2 cup pure maple syrup
2/3 cup fresh or canned pumpkin puree
3 cups old-fashioned whole oats
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt

1 cup optional add-ins: chocolate chips chopped pecans or walnuts or dried cranberries

Optional topping: coarse sugar for topping


  • Preheat oven to 350°F. Generously spray a muffin pan with nonstick spray. If using muffin liners, spray them with nonstick spray. The oatmeal cups stick to the liners a bit regardless, so I recommend skipping them.
  • Whisk all of the ingredients together, except for the optional add-ins and coarse sugar, in 1 large bowl. Using a spoon or rubber spatula, fold in the chocolate chips and nuts (if using). Batter will be a little liquid-y. Spoon batter evenly into muffin cups, making sure both the oats/add-ins and liquid are in each. Fill all the way to the top. If desired for extra crunch, sprinkle the tops with coarse sugar.
  • Bake for 25-30 minutes or until the edges are lightly browned and tops appear set. If the tops appear to brown very quickly, tent a piece of aluminum foil on top.
  • Cool for 5 minutes before serving. Cover leftover oatmeal cups tightly and refrigerate for up to 1 week.

For more variations, freezing instructions, and nutrition info, go to

Cranberry Apple Raspberry Pie

Cranberry Apple Raspberry Pie

1 box refrigerated pie crust – 2 count – or homemade pie crust
3 cups cored, peeled, chopped granny smith apples (about 3 medium)
2 cups coarsely chopped fresh cranberries
1 10-oz package frozen dry pack raspberries thawed or 2 packages fresh raspberries (reserve the second package to add when tossing fruit before adding to pie shell)
1 ½ cup sugar
3 Tbs quick-cooking tapioca
1/8 tsp ground cinnamon
¼ tsp salt
¼ tsp almond extract
1 large egg
1 Tbs water

  • Combine apples, cranberries, and raspberries in large bowl. Cook in large pot for 20-30 minutes until cooked down.
  • Mix sugar, tapioca, cinnamon, salt, and almond extract in small bowl. Add to cooked fruit mixture, toss well. If using fresh raspberries, add the reserved package to this mixture. Spoon into unbaked crust.
  • Roll out dough for top crust. Place onto filled pie or create a lattice top crust. Trim 1/2 inch beyond edge. Fold top crust under bottom crust to seal. Crimp and flute edges. Cut slits in top crust or prick with fork to allow steam to escape.
  • Beat egg with 1 tablespoon water. Brush on surface of pie. Sprinkle with sugar. Cover edge with foil before placing in the oven.
  • Bake 25 minutes. Remove foil. Bake an additional 25-35 minutes or until filling in center is bubbly. Serve warm.

Pumpkin Cranberry Nut Bread

Pumpkin Cranberry Nut Bread

Makes 4 mini loaves (3.5×6 inch pans)

1/2 (15-oz) can pumpkin
2 eggs
½ cup vegetable oil
1/3 cup water
½ tsp vanilla
¾ cup white sugar
¼ cup light brown sugar
1 ¾ cup flour
1 tsp baking soda
¾ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp ground ginger
¼ cup walnuts
¼ cup dried cranberries


  1. Preheat oven to 350 degrees. Grease and flour pans or use butter spray.
  2. In large bowl, mix pumpkin, eggs, oil, water, vanilla, white sugar, and brown sugar until well blended.
  3. In a separate bowl, whisk together flour, salt, baking soda, and the spices.
  4. Mix in the dry ingredients to the pumpkin mixture until well blended.
  5. Pour into prepared pans.
  6. Bake about 35 minutes in the preheated oven until loaves test done when a toothpick is inserted in the center comes out clean.
  7. Allow breads to cool in the pans on a rack about 15 minutes. Turn out breads onto cooling racks to cool to room temperature.

Ooey Gooey Butter Cake

Ooey Gooey Butter Cake

Paula Deen

Southern chef maven Paula Deen made Ooey Gooey Butter Cakes a signature dessert at her restaurant The Lady & Sons. These buttery sweet bar cookies get better every day. The problem is they don’t last long! This is the basic recipe that is fabulous but feel to get creative with her variations.


  1. 1 (18.25-ounce) box yellow cake mix
  2. 1 large egg
  3. 1/2 cup butter, melted


  1. 1 (8-ounce) package cream cheese, softened
  2. 2 large eggs
  3. 1 teaspoon vanilla extract
  4. 1 (16-ounce) box confectioners’ sugar
  5. 1/2 cup butter, melted


  1. Preheat oven to 350°. Spray a 13×9-inch baking pan with nonstick cooking spray.
  2. In a large bowl, beat cake mix, egg, and 1/2 cup melted butter at medium speed with an electric mixer until combined. Press into the bottom of prepared pan; set aside.
  3. In a large bowl, beat cream cheese at low speed with an electric mixer until smooth. Add eggs and vanilla, beating until smooth. Gradually add confectioners’ sugar, beating well. Slowly add remaining 1/2 cup melted butter, mixing well. Pour evenly over cake mixture.
  4. Bake for 40 to 50 minutes, or until center is slightly set. Let cool completely, and cut into squares to serve.

Paula Deen Magazine

Peach Bundt Cake

Peach Bundt Cake

2 cups sugar
1 ¼ cup canola oil
3 large eggs
3 cups flour
1 tsp baking soda
1 tsp salt
1 tsp vanilla
3-4 cups sliced fresh peaches – peeled and thinly sliced – toss with 2 T of sugar if not sweet enough. Can add 1 tsp of cinnamon, if desired.
1 cup chopped walnuts or pecans

  • Preheat oven to 325 degrees.
  • In a bowl, mix together flour, baking soda, and salt. Set aside.
  • In a large mixer bowl, cream together sugar, oil and eggs. Gradually mix in flour mixture and vanilla. Mix on medium speed 2 minutes to blend thoroughly.
  • Stir in peaches and nuts.
  • Pour into well-greased Bundt pan. Batter will fill a 12-cup pan, but if smaller pan is used, pour the rest of the mixture into small bread pans or mini-bundt pans.
  • Bake large Bundt pan for about 60-70 minutes. Test with sharp knife until it comes out clean. Smaller pans take a less time.  Cool 10 minutes. Remove from pan and cool completely on rack. If desired, sprinkle with powdered sugar.
  • The cake is better if made the day before and allowed to rest overnight. Freezes well.

If desired, apply a confectioner’s sugar glaze over cooled cake.

1 ½ cups confectioner’s sugar – sifted
2-3 T milk or cream
½ tsp vanilla

Whisk together until smooth to desired drizzle consistency. Drizzle over cake.


Berries Romanoff

Berries Romanoff

We’re back to entertaining at Josmo’s Café! During a recent V2 (guests fully vaccinated) dinner party, our friend Mary Beth came through with another outstanding dessert, perfect for spring. Mary Beth is from Georgia and served these wonderful berry parfaits with Georgia Peach Cookies from Byrd Cookie Company. What a treat!


1 16-ounce container sour cream

½ cup packed brown sugar

2 Tablespoons Kahlua or strong coffee

1 Tablespoon Grand Marnier or Cointreau

3 cups assorted fresh strawberries, blueberries, blackberries, and blueberries tossed with a bit of liquor and if the berries need to be sweetened add a bit of sugar

Mint sprigs for garnish

  • Combine sour cream, brown sugar, Kahlua and Grand Marnier. Cover and chill 4-24 hours.
  • An hour or so before serving, toss the berries with extra liquor and sugar (if needed)
  • Serve in a wine glass or parfait glass. Layer berries and sour cream sauce. Decorate with mint sprigs.

Dalgona Whipped Coffee

Dalgona Whipped Coffee

  • 1 Tbsp instant coffee (Instant coffee is what builds texture, so don’t substitute)
  • 1 Tbsp sugar
  • 1 Tbsp hot water
  • 3/4 cup to 1 cup milk (your choice), chilled or heated
  • (optional) ice cubes
  1. Combine instant coffee, sugar and hot water in a mixing bowl. Mix them well. Then using a handheld mixer (my Cuisinart immersion whisk worked great) whisk it on high speed until the coffee mixture forms a stiff peak (about 5 minutes).

If you don’t have any of these tools, you can whisk it manually by hand. It still works! Just whisk it about 400 times. ?

  1. For iced coffee, put ice cubes in a clear glass then pour in the milk. Scoop out the whipped coffee and put on top of the milk. Serve. Let each person mix the coffee mixture and milk together after admiring how pretty the drink is!

Note: If you want to make a large volume of whipped coffee, it can be refrigerated for a few days in an airtight container (without milk). It will dissolve eventually, but it stays stable for a few days at least.

Recipe from My Korean Kitchen


Cinnamon Twirl Cookies

Cinnamon Twirl Cookies

These crisp, not-too-sweet cookies are the perfect pairing with a cup of coffee.

  • 1 cup butter or margarine, softened (I only use butter)
  • 1 cup sour cream
  • 1 large egg yolk, room temperature
  • 2-1/2 cups all-purpose flour
  • Dash salt


  • 1 cup finely chopped walnuts
  • 1 cup sugar
  • 2-1/2 teaspoons ground cinnamon
  • Confectioners’ sugar


  1. In a large bowl, beat margarine and sour cream until blended. Add egg yolk; mix well. Combine flour and salt; add to margarine mixture and mix well (dough will be sticky). Cover and refrigerate for 4 hours or overnight. (I suggest overnight.)
  2. Preheat oven to 350°. Divide dough into eighths. On a well-floured surface, roll each portion into a 10-in. circle. Cut each circle into 8 triangles. Combine the walnuts, sugar and cinnamon; sprinkle over each triangle.
  3. Roll up triangles from the wide ends and place point side down 1 in. apart on parchment-lined baking sheets. Bake until lightly browned, 20-22 minutes. Remove to wire racks to cool. Dust with confectioners’ sugar. Store in an airtight container.

© 2021 RDA Enthusiast Brands, LLC Taste of Home October/November 2019


TOTAL TIME: Prep: 40 min. + chilling Bake: 20 min./batch + cooling


YIELD: 64 servings


Rum Cake

John’s Mother’s Old-Fashioned Rum Cake

John is the baker on this one! It is the best of all the rum cakes we’ve had! Be sure and use the exact ingredients that are listed.

½ cup pecans or walnuts – chopped
1 pkg vanilla instant pudding mix
1 box butter recipe yellow cake mix
½ cup light rum
½ cup salad oil – vegetable or canola
½ cup water
4 eggs

Grease and flour Bundt pan or use Pam. Sprinkle nuts in bottom of pan.

In a large mixing bowl, beat eggs until light and foamy. Add the rest of the ingredients. Beat at medium speed for 2 minutes. Bake at 350 degrees for 50 minutes until cake tests done.

Have the glaze hot and ready when you take the cake from the oven.


¼ cup light rum
1/8 cup water
1 cup sugar
¾ stick butter

Mix ingredients in a small saucepan. Boil for 2-3 minutes stirring constantly so it doesn’t burn or boil over. Have the glaze boiling hot and pour over cake immediately upon removing from oven. Slip knife edge around edge of pan so glaze will dribble down sides. Cool in pan 30 minutes before inverting on rack. Carefully remove from the pan. You may need to slip a knife around the edges to release.

Make it the day before serving for best flavor.

Eggnog Cookies

Eggnog Cookies

2 ¼ cups flour

1 tsp baking powder

½ tsp cinnamon

½ tsp nutmeg

1 ¼ cups white sugar

¾ cup butter, softened

1 tsp vanilla

½ cup eggnog

2 egg yolks

1 Tablespoon ground nutmeg



  1. Preheat oven to 325 degrees.
  2. Combine flour, baking powder, cinnamon, and nutmeg. Mix well and set aside.
  3. Cream together butter and sugar. Add eggnog, vanilla, and egg yolks. Beat until smooth.
  4. Add the flour mixture and mix until combined. Be careful not to overmix.
  5. Drop by nicely rounded teaspoonfuls onto greased baking sheets 1 inch apart. Sprinkle lightly with nutmeg (or festive colored sugar).
  6. Bake for 15-17 minutes until bottoms turn light brown.
  7. Transfer to cooling rack with a spatula.

Baking tips: Bake cookies on cookie sheets lined with parchment paper. After dropping the dough on the cookie sheet, use slightly damp fingers to smooth and round the cookie dough to bake a prettier cookie.