though summer is gone, strawberry shortcake cupcakes are perfect for any season! light and fluffy with a flavor to die for, these cupcakes were a lot better than i first expected them to me. mmmm, i’d eat these ‘till i died. i literally could not put 'em down!!

Total amount of time: ~1 hour 

Ingredients and directions under the cut. Pictures included!

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easy lemon bars! i didn’t think these would come out very good, to be honest, but they really were. this won’t work well if you don’t have a food processor, because I (at first) tried to use a blender and the crust wouldn’t turn out right. so use a food processor if you possibly can! otherwise, happy eating!


1 c flour

  • ¼ c confectioners sugar
  • ¼ tsp salt
  • 1 tsp grated lemon zest
  • ½ c cold unsalted butter, cut into small pieces


  • 3 tbsp flour
  • ½ c fresh lemon juice
  • 1 TBS grated lemon zest
  • 3 eggs
  • 1 c sugar
  • Pinch of salt


Line an 8" baking pan with aluminum foil, and allow about an inch or so of foil hanging over the rim.  Spray with non-stick cooking spray. 

Preheat oven to 350°F.

To make crust, sift flour, confectioner’s sugar, and salt in a bowl and transfer to food processor.  Add lemon zest, pulse to blend.  Add butter a few pieces at a time until crumbly.  Transfer to pan and press evenly to bottom and sides to form crust.

Bake 25 minutes to golden brown. 

In a large measuring cup or pitcher, whisk flour and lemon juice.  Add eggs, granulated sugar, lemon zest and salt and whisk to smooth.  Pour filling into crust.  Close oven and reduce to 325°F.  Bake until springy, about 30 minutes.

After completely cooled, use foil as handles and lift from pan to cutting board.  Dust with confectioners sugar using strips of wax paper to line for pattern before dusting.  Cut into thin bars.  

recipe from here


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oreo pie. nothing else to say.

submitted by haejinoonar

total amount of time: 1 hour without chill time


  • 32 OREO Chocolate Sandwich Cookies, divided
  • ¼ cup butter or margarine, melted
  • 2 cups cold milk
  • 2 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
  • 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided


  1. Finely crush 24 of the cookies; mix with butter. Press firmly onto bottom and up side of 9-inch pie plate.
  2. Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.)
  3. Spoon 1-½ cups of the pudding into crust. Gently stir ½ of the whipped topping into remaining pudding; spread over pudding layer in crust. Chop remaining 8 cookies; stir into remaining whipped topping. Spread over pie.
  4. Refrigerate 4 hours or until set.


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shortbread spritz!

the alternative to sugar cookies, as suggested to me by a friend (who also shared the recipe, thank yooou mariana). simple, light, and not too sweet! awesome treats, especially because you can put whatever you want in ‘em!

total amount of time ~ 20 minutes

this batch makes about 2 dozen (a little more, but w/e)


2 ½ cups all-purpose flour

½ tsp salt 1 cup butter, room temp

1 ½ cups powdered sugar

2 egg yolks

½ tsp vanilla


Preheat the oven to 350 degrees. Sift flour and salt (optional).

In the mixer, on medium speed, add in the butter and turn it on medium speed until the butter sticks to the bowl and becomes creamy, about 3 minutes. Then, add all of the powdered sugar, put the speed on low, and beat until fluffy.

Add in the yolks and the vanilla.

On low, slowly add in the flour/salt. Your dough should be very thick and maleable afterwards so you can scoop and roll and shape if you desire.

Scoop onto a greased cookie sheet, press down with your thumb and fill with your desired topping (jam, chocolate, etc.)

Pop into the oven for 6-10 minutes, until the edges are JUUUST lightly golden. the cookie SHOULD remain pale. cool and serve!


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the classic fall tradition and a staple of most thanksgiving dessert tables, the famous pumpkin pie! there’s not much that needs to be said other than delicious.

for this recipe, you do not have to make your own crust if you choose not to. you can skip straight to the recipe for the filling if you have a pre-made crust.

total amount of time: 1.5 hours


CRUST (makes 2):

  • 2 cups flour
  • 1 teaspoon salt
  • ¾ CRISCO stick (vegetable shortening)
  • 5 tablespoons cold water


  • 6 eggs
  • 4 ½ cups pumpkin puree
  • 2 ½ cups sugar
  • 3 cans evaporated milk
  • 2 pie shells (10 in.)
  • 6 teaspoons pumpkin pie spice



  • Combine all ingredients into a food processor and pulse until crumbly (if you don’t have a food processor, use a pie crust combiner)
  • Create one big ball with the combined ingredients - they should stick together
  • Cut that ball in half to form two, equal sized portions
  • Wrap in plastic wrap and refrigerate for at least an hour
  • After chilled, sprinkle flour onto a sheet of tinfoil and onto a rolling pin
  • Roll out your dough on the tinfoil evenly
  • Place a pie tin above the rolled out dough, then carefully slide your hand under the tinfoil to flip the dough into the pie tin
  • Carefully peel off the tinfoil from your pie crust
  • Be sure to repair any holes or patches by removing the excess dough from the edges of the pie tin
  • Pinch the tips of the pie crust (near the edges) to form a little ridge
  • Use your thumb and index/middle finger to create the ripple shape
  • Poke holes with a fork at the bottom of the dough
  • It is now ready to be filled


  • Preheat oven to 425 degrees
  • Beat together the eggs, then add in the pumpkin puree and mix well
  • Gradually add in the sugar while still mixing
  • Pour in the cans of evaporated milk until all ingredients are well combined
  • Carefully pour the mixture into the pie shells or pie crust
  • Bake for 15 minutes in the oven
  • After 15 minutes, reduce the heat to 350 degrees for another 45-55 minutes until done


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