Fantastic Bake Along -Cherry Tarts

It’s Christmas time and things are definitely going full steam around my house right now. I bet it is the same around your house too. So for this month’s Bake Along I decided to save the stress on someone else and I would be the host.

I realize that many of you will be too busy to join along. I get it, it’s busy. BUT if you do have an afternoon free for baking this week, I hope you will consider trying these absolutely wonderful, divine, fantastic Cherry Tarts.

This picture was taken a few years back. As you can see, my kids LOVE Cherry Tarts!

This picture was taken a few years ago. As you can see, my son absolutely LOVES Cherry Tarts!”

I warn you in advance though, once you make them, they will become a Christmas must each year like they are in my house!❤️😊

If you are interested in joining in the fun, here is how to do it:

Easy, right?! Just comment that you want to join along and you are in:)❤️. Now for the recipe:

Cherry TartsRecipe by Tracy @It’s a T-Sweets Day!Yields 18 Tarts Ingredients:

  • 1 can of cherry pie filling
  • 2.5″ Round cookie cutter

Crust:

  • 1 1/4c shortening
  • 3c flour
  • 1tsp salt
  • 1 egg
  • 1 1/2T vinegar
  • 1/3c cold water

Icing:

  • 2c powdered sugar
  • 1/4c milk
  • 1tsp vanilla

Directions: Make crust by cutting shortening, flour, and salt together using a pastry cutter or two knives. The shortening should be about pea sized. In a small bowl combine the egg, vinegar, and water. Add to the flour mixture. Mix until combined. If you need more pictures and directions on making pie crust, I have a more detailed recipe here.  Flour your counter top and roll the dough all out about 1/8″ -1/4″ thick.

With a round cookie cutter, cut as many circles as will fit in the dough. Place one or two cherries in the center of half of the circles. Less really is more with these Tarts.img_2388 Place the other half of the circles on top of the cherries and seal the edges with a fork.

img_2387 I have been making tarts for many years, so I have purchased a Pampered Chef Cut-n-Seal to help me seal the tarts.  It is easy to use and makes the tarts look very pretty, but it doesn’t make them taste any better 🙂

img_2386 Place the tarts on an ungreased cookie sheet and bake at 350* for 30min. Some of the filling may ooze out a bit, that is fine. Make icing by combining milk, sugar and vanilla. Glaze warm tarts.

Finished! These Tarts are SWEET❤️❤️!

Thank you so much for dropping by today. I hope you will be joining us as we bake for Christmas:). Here is the list of those who have joined along in the past:

I am excited for Saturday! It’s going to be a delicious day:)!!

Virtual Cookie Exchange- Chocolate Waffle Cookies

The sounds, sights, and smells of Christmas are all around my house! I have been sewing and baking while listening to Christmas music. It doesn’t get any better than this. 🙂

My sewing consists of Christmas quilts and Christmas Pajamas. My baking consists of COOKIES! I am so happy to joining along in the Virtual Cookie Exchange hosted by Carol over at Just Let Me Quilt. Yum!!

Cookies are a favorite around our house all year long. But we all know Santa loves his cookies so Christmas cookies are the BEST!!

My daughter spent an entire summer baking a new batch of cookies from our church cookbook everyday. Yes, you heard me right, EVERY day! My family calls that the best summer of their lives. 🙂

We soon learned if a recipe was a thumbs up recipe or a trash bin recipe. The way to tell was this — if there were any left the next day, they went into the trash bin along with the recipe. The really good cookies were all eaten before the end of the day.

There were quite a few thumbs up recipes, but the “Chocolate Waffle Cookies” were among the very top of the list.

So when I heard about this Cookie Exchange, I knew that these were the cookies I wanted to share with you. They are soft, moist, and oh so chocolatey. I know you are going to LOVE them!

Chocolate Waffle Cookies

Recipe submitted by- Tracy @It’s a T-Sweets Day!

Ingredients:

  • 1c butter
  • 1 1/2c granulated sugar
  • 1/2c cocoa powder
  • 4 eggs
  • 2c flour
  • 1Tbs vanilla

Frosting:

  • 1c butter
  • 3Tbs cocoa powder
  • 6Tbs milk
  • 1 lb powdered sugar
  • Slivered almonds or chopped nuts

Directions:

Make the frosting first so it will be ready to spread when the cookies come off of the waffle iron.

Frosting:

In a saucepan over medium high heat, mix together butter, powdered sugar, cocoa, and milk. Stir and bring to a boil. Remove from heat.

Cookies:

Combine butter, cocoa, sugar, eggs, flour and vanilla. Mix well. The batter will be thick.

Drop by scooper or tablespoonful onto a hot waffle iron that has been sprayed with oil. Cook for 1 min. 15 sec.

Remove from iron with a fork. Generously cover warm cookie with frosting and sprinkle nuts on top. Yield – 2 dozen cookies

Yum! Yum! Yum! These are so delicious! There may be one or two missing, but I won’t say where they went…..hee, hee😊

Here is a fun card you can print up or save to your phone.

Thank you for stopping by and reading about my entry for the Virtual Cookie Exchange. If you have a moment or two and want to enjoy some calorie free eye SWEETNESS, head on over and check out what is cooking today or has been cooked up over the last few days in these talented blogger’s kitchens:

December 7

December 6

December 5

Until next time! –

Here is a graphic you can Pin to Pinterest 🙂

Fantastic Bake Along- Celebrating the Apple Results🍎

Good morning! This FANTASTIC BAKE ALONG has been so much fun:)! I appreciate Connie @Connie’s Creations for her inspiration Applesauce Cake:). Several of the bakers said they would be making this recipe for the Bake Along.  Yum!!  Apples are delicious and so very “Fall”.

This month is a “share your favorite apple recipe” month. We have a tradition around our house called “pre-Thanksgiving pie”. We like to make a few pies early and enjoy them because we are usually too full after the feast to really enjoy dessert. So why not start the week with a few pies to make our celebration last longer? It works for us:)!

This is my Award Winning Crusty Topped Apple Pie. I entered this recipe in our county fair a few years back, and won the Best of Show over all of the food entries! It is that good:)

Before I start, I want to share my feelings on Apple pie fillings. You may have different views on pie filling, but these are mine and really work for me — I do not believe that fresh cut, uncooked apples should be used in pies as filling. They shrink and add water to the filling making it runny and leaving the pie flat. Some pies even have a large gap between the crust and the filling due to shrinkage.

So… I only use canned apples for my pies. I am including my canning recipe here as well, but really any high quality canned apple filling will do for this pie. The crust and yummy topping really are what make it so delicious.

Here is the recipe:

Award Winning Crusty Topped Apple Pie Recipe by- Tracy @ It’s a T-Sweets Day!

Part 1- Crust

Ingredients:

  • 1 1/4c shortening
  • 3c flour
  • 1tsp salt
  • 1 egg
  • 1 1/2T vinegar
  • 1/3c cold water

Directions:

Cut first 3 ingredients together using a pastry cutter or two knives. The shortening should be about pea sized. In a small bowl combine the egg, vinegar, and water. Add to the flour mixture.

Mix with a fork and then your hands just until moist and the pastry sticks together. Be careful not to over mix. If your pastry is too dry, add a bit more vinegar, like 1 tsp. Form the pastry into two balls, place in a bag, and store in the refrigerator for about 30 min.

Lay a tea towel out on your counter and dust it with flour. Flatten one dough ball with your hand a bit and then roll the dough into a circle larger than your pie pan. Dust the pin and dough with flour as needed to keep the dough from sticking. Put your rolling pin at the end of the dough closest to you and lift the tea towel causing the crust to roll over the rolling pin.

Lift the pin with the rolled dough over the pie pan and unroll the crust over the pan. Easy easy!:)

Lift the edge of the crust a bit and pinch the crust with your thumb and first two fingers. You will get a beautiful scalloped edge.

Part 2- Filling and Topping

Ingredients:

  • 2 quarts Apple Pie Filling of your choice (my recipe is below)
  • 3/4c sugar
  • 3/4c flour
  • 3/4c melted butter
  • 2tsp cinnamon

Directions:

Spoon the pie filling evenly into the crust. It should reach to the bottom of the scalloped edges. In a medium bowl combine the melted butter with the sugar, flour, and cinnamon. Stir until well combined.

Gently press the topping evenly over the apples all around the pie. Place the pie on a baking sheet. This is an important step because it really drips! Bake at 350* for 1 hour. Your house is going to smell so good!

Take it out and admire your beautiful pie for a few minutes as it cools.

Just look at that flaky crust:). Be sure to cut a slice to eat while it is still hot out of the oven. It tastes best that way:)❤️

Done! I made that whole pie, minus the baking time, in about 30min. Ah, the joy of canning my apples beforehand:).

For those of you who would like my Apple pie filling recipe, here it is:

Canned Apple Pie Fillingrecipe by Tracy @It’s a T-Sweets Day!
Ingredients  :

  • 9 c water
  • 4 1/2c sugar
  • 1/2c light corn syrup
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp salt
  • 1c cornstarch
  • 3 Tbs lemon juice
  • 3/4c flour
  • 6 lb apples, peeled and cored

In a large sauce pan, combine the first seven ingredients. Stir until bubbly and thick. Turn off heat. Add lemon juice and flour. Stir to combine. Stir in apples. Pack apple filling into sterilized quart jars, leaving 1″ at top. Wipe rims and place lids on jars. Process in a hot water bath for 30min. Makes 7 quarts<<
ere you go! I hope you will give this award winning recipe a try sometime. You will not be sorry!

I am so excited to hear how the other baker’s fared with their apple recipes. Here is the list of bakers who said they would be joining in this month’s Bake Along:

Thank you for stopping by today. I hope you all enjoy the delicious apple recipes. For those of you in the States, Happy Thanksgiving!

I’m off to check out the other SWEET recipes😊

Fantastic Bake Along- Celebrating the Apple!

A few weeks back, Connie @Connie’s Creations shared her Apple Sauce Cake on her blog.

Connie’s picture of her Applesauce Cake

It looked so yummy that she totally inspired me to think about Fall treats and the delicious taste and smell of apples cooking in the kitchen. I thought that with Thanksgiving right around the corner here in the States, it might be fun to share our favorite APPLE recipe this month. Who knows? There may be one or two new recipes we might want to add to our Thanksgiving feast!

Choose your favorite recipe or give Connie’s delicious Apple Sauce Cake a try, and post about it this coming Saturday. Doesn’t that sound fun?!

We would love to have YOU join in the fun too. Here is how:

My family has an award winning Crusty Topped Apple Pie that will be baking in my kitchen this week. They will be so happy! We call that Pre-Thanksgiving Pie❤️❤️

Here is a list of the bakers who have joined in the past or said they would like to Bake Along with us this month:

I really do hope you will join us in this month’s Fantastic Bake Along. It is going to be SWEET!

A Woods Themed Wedding Cake

I was asked to make a cake for Tori and Brayden’s wedding. I love decorating beautiful wedding cakes. Weddings are such a happy, SWEET time for family and friends:). I am always so honored to be a part of the celebration ❤️

Tori decided on a Mountain Woodsy theme and had lit pine trees with pine freshener all around. It was so cute! I decorated the cake with small evergreen branches and pine cones to match.

img_2042It is so interesting to me to note that the last few cakes I have made have all been the same general style. The brides all want buttercream with a heavy texture on them.

Tori started by wanting an all round cake, but when I mentioned this to her she opted for the square bottom to make her cake a bit more unique.

Isn’t it pretty? The stand was perfect for this cake. It was tall and grand like a stately tree. The cake was a pumpkin cake with a cinnamon cream cheese filling. Yum! It tasted so warm and fallish :)❤️❤️

It was a wonderful day. I am always so happy to be a part of someone’s special day.

Thank you for dropping by. I hope you have a restful, lovely Sunday.  It is my favorite day of the week because it is filled with worship, SWEET family and friends, and delicious food 🙂

Fantastic Bake Along! – Chili/Chocolate Bread Results

Oh my, oh my!   I LOVE this bread recipe!!  If you like spicy chocolate, which I do, you are going to love this recipe too:)!

This month’s star baker, Tina over @ Kristabella’s Hodgepodge, chose this scrumptious Chili/Chocolate Bread for our Bake Along.  She wrote the recipe herself.  Great job Tina!  Yum yum:)!!👏❤️

The recipe was designed for a bread maker, but I made mine with my kitchenaid and oven. I doubled the recipe and  added a 1/4 cup more of water because it was a bit dry.   

After letting the machine knead the dough for 3-4 min. and after a few hand kneads as well, my dough looked like this:


I placed it in a warm oven and let it rise for about an hour.  I took it out and rolled it out.

But because it had been in a warm oven, the chocolate chips melted a bit.  Oh well, a little chocolate on my hands and the counter was no problem. I rolled up the dough cinnamon roll style (I do all of my bread this way), cut it in half and placed them in the pans.  After a second rising,  I baked the bread at 350 for 30 minutes.

When the bread came out it looked so SWEET!


It looked all marbley, and chocolaty.  I really just wanted to look at it a minute or two and admire the swirls of Chocolate:)

I cut into the loaf and buttered a slice while it was nice and hot out of the oven.

The chocolate was just oozing like a chocolate chip cookie.  I couldn’t hardly wait to take a bite.

It was Delicious chocolaty Bread goodness.  At first I was a bit disappointed that all I could taste was the chocolate and butter.  But wait….there it is!  At the end, after the last bite, the ever so slight heat from the chili powder came through!  If you want a stronger bite of chili, I would recommend doubling the chili:)


There you have it.  This is a  totally SWEET recipe for Chili/Chocolate Bread,  if you want to cook up a loaf or two for your family, you can find the recipe on Tina’s blog here, or on my blog here.

I am so excited to see how the other bakers fared with their bread this week.  Here is the list of those who said they would be joining us:

Thank you so much for dropping by today.  I hope you will join us on our next baking adventure. Just comment that you would like to join in, and I will add your name to the list.  It is always so fun to Bake Along with friends❤️.  Don’t forget to post your results on Instagram #fantasticbakealong .

Until next time, I’m off to eat another slice of delicious bread!

Fantastic Bake Along – Chili/Chocolate Bread!

Hello fellow bakers!  It is Fantastic Bake Along time:). Yea!  I am so excited for this month’s Bake.   We are going to be baking Chili/Chocolate Bread by this month’s star baker, Tina from Kristabella’s Hodgepodge .  

We hope YOU will join us!  Here is how:

Tina’s  recipe of Chili/Chocolate Bread is so much like Tina herself.  She is so fun!  She crochets beautiful shawls and scarves, and shares a Sunday chuckle each week.  Head over and check out her blog.  I’m sure you will love it!❤️

I’m ready to Bake, how about you?  So… drum roll please!

Chili/Chocolate Bread -Picture By Tina @Kristabella’s Hodgepodge

Chili/Chocolate Bread Recipe by Tina @ Kristabella’s Hodgepodge 

For a small loaf (1 lb.)

  • 3/4 c Milk, room temperature 
  • 1/4c Unsalted Butter, room temperature, 1/2″ pieces 
  • 1 egg
  • 1/2 tsp Salt
  • 2tbs Granulated Sugar 
  • 2 1/4c Bread Flour   
  • 1 1/2tsp Chili Powder 
  • 1 1/2tsp Yeast, active dry, instant, or bread machine  
  • 1c Chocolate Chips

Select the ‘Basic/White’ program, 1 lb., and your desired crust color, and start the machine. When the mix-in tone sounds, add 1 cup chocolate chips.   

Note: The Ghirardelli chips have a very intense chocolate taste. The Chili therefore is just an aftertaste…a mild ‘burn’. To intensify the Chili flavor you might wanna use Milk Chocolate Chips. 😊

Cool completely on a wire rack before slicing.

There you have it!  — Doesn’t it sound delicious?  This recipe is for a bread machine, but I will be doubling the recipe, using my Kitchenaid, and oven.   

Here are the links to bakers who have joined along in past Bake alongs and who have said they want to join in this week’s Bake Along:)

I am so excited to baking with you again, and try this SWEET Bread! Thank you Tina for the recipe:). See you Saturday as I eat a slice of this spicy bread!

I Love Weddings!

I was honored to make my nephew’s wedding cake this weekend.  

It was fun to make the gum paste roses.  I was surprised when so many people asked me if they were real!



My new niece wanted lemon cake with soft lemon curd filling for the top and bottom tiers.  My nephew wanted German chocolate with the yummy coconut filling for the middle tier.  I frosted the cake with a Swiss Meringue buttercream .  Yum!  


Aren’t they just beautiful?!  I love the happy smiles of a newly married couple cutting their wedding cake. They are so SWEET:)!


Congratulations Sean and Alexa!  I love you❤️

Fruity Coleslaw

Hello!  I have a delicious recipe for Coleslaw.  It is so good that  I have been asked for the recipe three times in the last few days!   So I thought I would just write the recipe here, and the next time someone asks me, I can send them to my blog😊

This  really is a divine coleslaw recipe.  I get asked for the recipe every time I make it.    I invented it many years ago and really have never had any other Coleslaw that even comes close in goodness.   I love it on sandwiches in place of lettuce, but I really like it with fried chicken as well.


We had smoked brisket sandwiches this week on toasted buns with this Fruity Coleslaw and spicy sweet pickles.  Talk about YUM!!

Fruity Coleslaw

Recipe by Tracy @It’s a T-Sweets Day! 

Ingredients:

  • 1 head of shredded cabbage
  • 1/2 cup thinly sliced chopped celery
  • 1c grated carrots
  • 1 or 2 finely chopped green onions 

Optional additions:

  • 1 orange, peeled sectioned and cut in large chunks
  • 1c grapes, cut in quarters or halves
  • 1 Apple, peeled, cored, and chopped
  • 1/2c slivered almonds

Combine all of the salad ingredients with as many of the add-ins that you would like.  I like to add all of them if I have them on hand.

Dressing:

  • 1c real mayonnaise, not light mayonnaise 
  • 1/4c fruit juice – orange or apple
  • 1/3 c sugar
  • 1tsp each Salt and pepper

Combine all of the dressing ingredients. Add more mayo or  juice until your desired thickness and flavor is achieved. Add salt and pepper.  

Add dressing to Coleslaw and mix together.  Add more salt and pepper if needed.  


There you go.  Yum yum yum!  The next time you are in the mood for a crunchy, creamy,  SWEET Coleslaw, I hope you will give this recipe a try.   Your friends and family will all be thanking you, and asking for the recipe!

Fantastic Bake Along – Grandma’s Oatmeal Cookies

I have enjoyed this month’s Bake Along so much. Kate @ Life, Tea, and Everything was our star baker and she chose her Grandma Thompson’s oatmeal chocolate chip cookies.  You can get the recipe on her website here.

I thought of my grandma as I was making my batch of cookies. I am so grateful for her love of me.  I wish I could see her again and give her a hug and kiss.  

I couldn’t think of a better accessory to these cookies than this grateful wood cut out.  It is exactly how I am feeling today.


This recipe was quite different from many other cookie recipes.  I felt like a bit of a chemist as I boiled water and added the baking soda to dissolve.  I also liked the fork marks that were similar to a peanut butter cookie.


And the taste, mmm….yum!  They were so delicious!  I doubled the recipe and made the cookies a bit larger.  Bigger is always better in my book:)


It has been a fun Bake Along.  I’m excited to head over to see how the other bakers fared with their cookies this week.

Here is the list of those who said they would joining in:

Thank you for dropping by today.  I hope you will join in the fun next month. You can read about how to join in here.

Have a super SWEET day!