Fantastic Bake Along – Ode To Chocolate— Brownies

Ok, get ready to throw out every other brownie recipe you have.  Make room in the trash for all of those cheap, yucky boxes of brownies in your pantry. Here is the golden mother of all brownie recipes.  It is THE ONLY brownie I am willing to indulge calories on!

This month’s FANTASTIC BAKE ALONG star baker, was Tami over at Tanglewood Knots, She asked us to make our favorite chocolate recipes. SWEET! I knew right away which recipe I would share.

Many years ago, our good friends and neighbors, the Tylers (thus the name), brought us a plate of these delicious brownies for a party we were having. Oh…my…goodness!!      –They were so good that I got the recipe and have not wasted my time on any other kind since.  I literally take a bite of the others and just throw them away because nothing else compares with these magnificent bites of flaky topped, moist centered, chocolate bits of heaven.

Ok, you get it. They are wonderful:)  Some may say that nuts are optional, but in our family that would be a  crime worth jail time!

Here is the recipe:

Tyler Brownies–


  • • 1c butter –not margarine
  • • 5 tbs unsweetened cocoa powder
  • • 2c sugar
  • • 3 eggs
  • • 2 tsp vanilla
  • • 1 1/2c flour
  • • *optional 1c chopped nuts

Combine butter, sugar, cocoa, and eggs.  Mix until smooth. Add flour, vanilla, and nuts.  The batter will be thick and light brown.   Spoon into a greased 8×8 pan . They will be thick. Cook on the middle rack of  a 350* oven for 40-45 min.  Start checking at 35 min.  They are done when a knife comes out clean but just barely clean.  Do not over cook.

Yummy!! I always enjoy Fantastic Bake Along time each month. I am excited to head over and see the delicious chocolate recipes that are cooking up in the other bakers kitchens. I’m headed over to check them out. Why don’t you join me for some delicious no-calorie indulgence?!❤️❤️

Tami @Tanglewood Knots

Tracy @It’s a T-Sweets Day!

Lucia @Crochet, Knit, and More

AJ @A Petite Slice of Life

Marcia @Una Regiaen Bicicleta

Rebecca @Twinklehook

Abbey @Three Cats and a Girl

Susan @Granny Smith Quilting

Kathy@Sewing Etc.

Tina @Kristabella’s Hodgepodge

Brenna @ Crochet539

Emma @Emma Crafts Design

Kate @ Life, Tea,and Everything

Thank you for dropping by today! I hope the rest of your day is FANTASTIC!

Fantastic Bake Along- Ode to CHOCOLATE!

I am so excited about this month’s Bake Along! Tami over at Tanglewood Knots is our star baker this month and has chosen an “Ode to Chocolate” Bake. SWEET!!!

Tami would like us all to bake our favorite chocolate recipes and share a few pictures and the recipe with the rest of us. She has included a recipe on her blog for Peppermint Patties to get you excited:)

Tami’s yummy Peppermint Patties

She has lots of pictures and instructions here.

Don’t you think chocolate is the perfect bake for the month of February and Valentines Day? We would LOVE to have you join us! Here is how:

Here is the list of bakers who have joined in the past. We look forward to baking along together again❤️.

Tami @Tanglewood Knots

Tracy @It’s a T-Sweets Day!

Lucia @Crochet, Knit, and More

Connie @Connie’s Creations

AJ @A Petite Slice of Life

Marcia @Una Regiaen Bicicleta

Rebecca @Twinklehook

Abbey @Three Cats and a Girl

Susan @Granny Smith Quilting

Kathy@Sewing Etc.

Tina @Kristabella’s Hodgepodge

Brenna @ Crochet539

Emma @Emma Crafts Design

Kate @ Life, Tea,and Everything

Please let me know if you are in for an Ode To Chocolate this week everyone! I can’t wait until Saturday:)❤️❤️

Fantastic Bake Along Results— Mary Berry Gingersnaps

I am so excited to have made my first Mary Berry recipe! These Ginger Snaps were the perfect start to my British Baking!

This month’s Fantastic Star Baker was Rebecca @Twinklehook and she chose these fun little Gingersnaps as our monthly bake. It was funny how I kept thinking about how fun it would be to be on the Bake-off Show and if Mary and Paul would have approved of my Bake:). Lol!

I even broke down and tried my hand at actually weighing my ingredients! Can you believe it?

I didn’t have the golden syrup or cast sugar so I used Karo syrup and extra fine cane sugar instead.

I was very, very surprised with how small the dough was! I am used to a bowl that is almost filled to the brim with dough. No wonder Mary has stayed so trim:)!

Even though the dough was small, there was enough dough for 12 walnut sized balls. I made three exactly as the recipe instructed, and three that I rolled in sugar because that is how I always make cookies, and then I added a pecan to six of them because I live in a pecan grove and we add nuts to everything!

I baked mine for less than the 15 min suggested in the recipe. I baked mine for 14 min. Which is longer than I normally would have, but I wanted a crisp snap to my cookie with no soggy bottom:)

They were certainly crisp! I would call mine a definite dipping cookie because I could barely bite into it! Lol:)! Maybe I should have taken them out at about 11 minutes.

It didn’t really matter though. The taste was so scrummy! I especially like the kick of heat at the end because of the ginger. They would be so good with a cup of milk or hot chocolate.

Here is the recipe if you want to try your own Mary Berry Gingersnaps

I’m excited to see how the other baker’s cookies turned out!

Kathy @Sewing etc.

Tina @Kristabella’s Hodgepodge

Brenna @ Crochet539

Emma @Emma Crafts Design

Kate @ Life, Tea,and Everything

Tami @Tanglewood Knots

Tracy @It’s a T-Sweets Day!

AJ @A Petite Slice of Life

Rebecca @Twinklehook

It has been so fun baking with you today. Thank you once again, Rebecca, for the recipe!

Fantastic Bake Along – Mary Berry Gingersnaps

Hello everyone! It is Fantastic Bake Along time again. Yea!!

Each month it is fun to get together and have a virtual Bake Along where we can all Bake the same recipe and actually smell and taste the yummy things we see online. It is such delicious fun!

This month’s star baker is Rebecca @Twinklehook. Rebecca has chosen to make Ginger Snaps by Mary Berry, one of the judges on “The Great British Bake Off”. How did Rebecca know that I absolutely LOVE that show?! I’m so excited to actually try one of her recipes!

Why don’t you join along? Here is how —

Now for the recipe—-

Mary Berry’s Ginger Snaps

  • 60g butter plus extra for greasing
  • 90g golden syrup
  • 125g self raising flour
  • 2tsp ground ginger
  • 1tsp ground cinnamon
  • 1/2 tsp bicarb soda
  • 1tbsp caster sugar
  1. Grease baking trays
  2. Combine butter, golden syrup in a small sauce pan and heat until melted. Leave to cool slightly.
  3. Sift flour, spices and bicarb into bowl. Stir in sugar, add the cooled syrup mix and stir to make a soft but not sticky dough.
  4. Roll dough into balls of the size of walnuts and Place well apart on baking tray, flatten the balls slightly.
  5. Bake in preheated oven 190 degrees for about 15 minutes.

There you have it. I know that many of you will be baking in cups instead of grams so here is a link to a convertion chart on

Rebecca has lots of great pictures and directions on her blog so be sure to head over and check it out. They look so yummy!

It’s roll call time bakers! Will you be joining us again this month? I hope so:)❤️❤️❤️

I look forward to seeing how these SWEET Ginger Snaps bake up in your kitchens this week!

See you on Saturday!❤️❤️

Fantastic Bake Along -Cherry Tart Results

I had such a fun time with this month’s Cherry Tarts Bake Along:). I made 18 Tarts and they were all gone in an evening. I will tell you that story in a little bit.

First, I just have to show you my favorite way to serve Tarts at our house– on Santa’s back!

Don’t worry Santa, they don’t stay there long:). They get eaten almost as fast as I put them out!

This first batch of Tarts was oh so yummy. I like how the crust to frosting ratio really makes them so SWEET! I also think the color is very festive as well.

Ok, now for the story. — You may think we had 10 or 11 People over to help with the task of eating all of the Tarts …no, there were just a few of us. It went like this:

We have a good friend who comes over two or three times a week and happened to come by the night I made the Tarts. He was the lucky taster of the first tart.

Being the kind mother that I am, I sent this picture to my children announcing the eating of the first tart of Christmas:). Within minutes my son, daughter in law, and grandson were at my house to join in the tart celebration.

The Tarts didn’t stand a chance. They were gone in no time. You can bet I will be making more of these before our Family Christmas parties:)

Thank you for dropping by today and reading about our crazy family tart adventure:). I am excited to head over and see how the other bakers fared in their kitchens. I wonder if Tarts will become part of their family traditions too?

If you would like to make up a batch of Tarts for your family, the recipe can be found here.

Have a wonderful rest of your day!

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


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


  • 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!


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


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


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


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


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


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


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


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


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 🙂