Jun 242016

Perfect no bake dessert for summer. A sweet, creamy and cold addition to summer meals and BBQs. With the addition of twisted lime slices on top, it’s also a pretty pie.

I left the lime zest out the first time I made it and it wasn’t “lime” enough, so I don’t suggest leaving it out.

You can make the graham cracker crust for this but I have to admit, I bought the crust because I was short on time.

Frozen Lime Pie
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  1. 8 inch graham cracker crust
  2. 8 ounces cream cheese, softened
  3. 1 can (14 ounces) sweetened condensed milk
  4. 1 cup evaporated milk
  5. 1/2 cup lime juice
  6. 1 teaspoon lime zest
  7. thin sliced lime for garnish
  1. Beat cream cheese 'til smooth.
  2. Beat in sweetened condensed milk and evaporated milk, adding gradually until well mixed and smooth.
  3. Add lime juice and lime zest. Beat on medium for 1 minute.
  4. Pour mixture into crust and freeze 'til firm (about 2 hours).
  5. When ready to serve, remove from freezer and garnish with slices of lime. Allow pie to thaw slightly, about 10 minutes, before serving.
Kryson's Kreations http://krysonskreations.com/

Apr 292016

I lost my favorite peanut butter cookie recipe, so I thought I’d give these a try. They don’t taste like I remember, but they’re very good. There’s something different about them though. I wish I could find my favorite recipe to compare.

I don’t know why, but they actually taste better when flattened. I tried them both ways thinking that not flattening them might make them softer. Flattened, they were just as soft, but somehow tasted better. Weird.

I added chocolate chips to some and meant to smooth them out to make a frosting, but I forgot. Oops.

Irresistible Peanut Butter Cookies
Yields 36
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Cook Time
8 min
Cook Time
8 min
  1. 3/4 cup creamy peanut butter
  2. 1/2 cup shortening
  3. 1 1/4 cup firmly packed light brown sugar
  4. 3 Tablespoons milk
  5. 1 Tablespoon vanilla
  6. 1 egg
  7. 1 3/4 cup all-purpose flour
  8. 3/4 teaspoon salt
  9. 3/4 teaspoon baking soda
  1. Heat oven to 375.
  2. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed until well blended. Add egg and beat until just blended.
  3. Combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix until just blended.
  4. Drop by heaping teaspoonfuls 2 inches apart onto ungreased cookie sheet. Flatten slightly in crisscross pattern with tines of fork.
  5. Bake at 375 for 7 to 8 minutes or until set and just beginning to brown. Cool 2 minutes on cookie sheet before removing.
  1. Shape into 1 1/2 inch balls and roll in chopped peanuts. Press center with teaspoon. Top with 8 chocolate chips. Bake 7 to 8 minutes. Smooth melted chocolate chips with spoon to make Irresistible Peanutty Chocolate Peanut Butter Cookies.
  2. Stir in M&M’s and decorate top with more M&M’s to make Irresistible M&M Peanut Butter Cookies.
  3. Shape into 1 1/2 inch balls and roll in chopped peanuts. Press center with teaspoon. Bake 7 to 8 minutes. Press mini peanut butter cup into depression to make Irresistible Peanut Butter Treasures.
  4. Stir in 1/2 cup semi-sweet chocolate chips and 1/2 cup peanut butter chips or 1 cup chocolate chips. Decorate top with more chips to make Irresistible Chocolate Chip Peanut Butter Cookies.
Kryson's Kreations http://krysonskreations.com/
Apr 182016

I’ve been seeing people posting about soda cakes, how moist and delicious they are. The idea is, you ignore all the ingredients on the back of the box of cake mix and replace them all with a can of soda (pop). Many, many posts from people using different cake mixes, different flavors of soda (pop) and even using diet soda. All positive. I haven’t seen anyone posting a bad experience one. The worst I saw was someone called it a “cheap” cake and that from scratch is better.

I guess that makes me the exception. I decided to try devil’s food cake mix with diet black cherry soda. I also found a recipe for frosting that used soda in the recipe. I figured that I’d wind up with a cherry chocolate tasting cake and a vanilla frosting with a hint of cherry flavor.

Devil's Food Black Cherry Soda Cake

Sadly, this wasn’t the case. The cake had no cherry flavor. It also didn’t rise correctly and didn’t hold together well. It was moist but crumbled into pieces. And the frosting also had no cherry flavor, but it was a little pink in color. It tasted like eating a spoon full of powdered sugar. 

I’m not sure why my experience was so much different. The directions are pretty clear. Just mix together the cake mix and soda, then bake. Maybe it would have been better if I hadn’t used a diet soda even though I saw countless people that said it worked for them. Maybe my cake mix was too old. Maybe I did something else wrong, I don’t know. I really wanted it to be good.

If you’d like to try it yourself, maybe you’ll figure out what I did wrong, here’s some ideas for cake and soda combinations.

Soda Cakes


Apr 152016

I happened to have some toffee bits and pecans leftover from making Christmas cookies and candy. I didn’t want them to go bad, so I tossed the bits and nuts in my chocolate chip cookie recipe and Chocolate Chip Toffee Pecan Cookies were born. We liked them so much that it became a recipe of its own instead of a “leftovers” recipe, but I’ve never written it down until now. One of these days my memory is going to fail and I don’t want to forget this one.

Sometimes yummy things can happen with leftovers. And with my love of toffee, yummy it is!

Chocolate Chip Toffee Pecan Cookies
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Cook Time
10 min
Cook Time
10 min
  1. 3/4 cup shortening
  2. 1 1/4 cups brown sugar, firmly packed
  3. 2 Tablespoons milk
  4. 1 Tablespoon vanilla
  5. 1 egg
  6. 1 3/4 cups flour
  7. 3/4 teaspoon baking soda
  8. 1 teaspoon salt
  9. 6 oz chocolate chips
  10. 1/4 cup toffee bits
  11. 1 cup pecans, broken
  1. Heat oven to 350 degrees.
  2. Cream shortening, sugar, milk, and vanilla. Add egg and stir until just blended.
  3. Mix flour, soda, and salt; stir in shortening mixture. Stir in chips, toffee and nuts.
  4. Line cookie sheets with parchment paper and bake for 10 minutes.
  5. Remove pan from oven; allow cookies to remain on cookie sheet for about five minutes before attempting to remove to cooling rack.
  1. To make chocolate chips cookies, omit toffee and nuts.
Kryson's Kreations http://krysonskreations.com/
Toffee Chocolate Chip Pecan Cookies

Apr 012016

Snickerdoodles are one of my favorite cookies. I finally remembered to take pictures as they were cooling on the rack, so I’m reposting the recipe with shiny new pictures and Yumprint support.

Sometimes I add about 1/2 a cup of white chocolate chips (that’s what the lumps are in the pictured cookies) or melt white chocolate and dip half the cooled cookie. Snickerdoodles are sweet enough on their own, but the taste of cinnamon and white chocolate is decadent. 

I usually make Snickerdoodles in the fall to pair with apple cider or spicy Earl Grey tea, but I had a craving a few days ago.

Yields 24
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Cook Time
8 min
Cook Time
8 min
  1. 3/4 cup sugar
  2. 1/2 cup butter
  3. 1 egg
  4. 1/2 teaspoon vanilla
  5. 1 1/2 cups all-purpose flour
  6. 1/4 teaspoon salt
  7. 1/4 teaspoon baking soda
  8. 1/4 teaspoon cream of tartar
  9. 2 Tablespoons sugar
  10. 2 teaspoons ground cinnamon
  1. Preheat oven to 375 degrees. Grease cookie sheets with shortening or line with parchment paper.
  2. In large mixing bowl, cream 3/4 cup sugar and butter with wooden spoon. Beat in egg and vanilla.
  3. In small bowl, stir together flour, salt, baking soda, and cream of tartar. Stir into butter mixture until well mixed.
  4. In the same small bowl, combine 2 tablespoons sugar and the cinnamon.
  5. Shape dough into 1 inch balls and roll each ball in the sugar-cinnamon mixture. Place balls 2 inches apart on cookie sheet. Bake 8 to 10 minutes.
Kryson's Kreations http://krysonskreations.com/

Jan 152016

I found this Puppy Chow Popcorn recipe posted on My Happy Place and knew I just had to try it. Everyone seems to love Puppy Chow and I was planning on making caramel corn and cinnamon popcorn this Christmas, so I figured while I was making… why not?

I added slightly more of everything versus the recipe, so I thought a repost was in order.


Puppy Chow Popcorn
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  1. 12 cups popped popcorn
  2. 2/3 cups creamy peanut butter
  3. 2/3 cups chocolate chips
  4. 2 cups powdered sugar
  1. If using an air popper to make popcorn; 1/4 cup of unpopped kernels should make about 12 cups popped popcorn.
  2. Melt the chocolate and peanut butter in a small bowl. Start with 15 seconds. Stir. Keep heating in 10 second increments and stirring until chocolate is completely melted and mixture is smooth. Shouldn’t take more than a couple of times. Make sure not to overheat or it will turn lumpy and bitter-tasting.
  3. In a large bowl, pour chocolate mixture over the popcorn. Mix well, trying to coat as much of the popcorn with the chocolate mixture as possible.
  4. Add powdered sugar and toss until everything is evenly coated. I usually add half the powdered sugar and toss, then add the rest and toss. I seem to make less of a mess that way.
Adapted from My Happy Place
Adapted from My Happy Place
Kryson's Kreations http://krysonskreations.com/


Jan 082016

This is a nice base recipe that you can add almost anything you like. I haven’t added nuts and fruits yet, but I will post how much I added when I do.

Try using a nice flavorful tea. I split the recipe in half and made half earl grey and half black dragon oolong. I’m trying spicy earl grey and chai next time!

I like to freeze these and thaw just one when I’m ready for tea. I tend to eat less that way.

Tea Cookies
Yields 48
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  1. 4 cups all-purpose flour
  2. 4 tablespoons loose tea leaves
  3. 1 teaspoon salt
  4. 1 1/2 cups confectioners’ sugar
  5. 2 teaspoon pure vanilla extract
  6. 2 cups butter, room temperature
  7. Optional: Your choice of any of the following; chopped nuts, dried fruits, lemon zest, etc.
  1. In blender (or food processor), blend together the flour, tea, and salt, until the tea is spotted throughout the flour. Pour into large bowl.
  2. Add the confectioners’ sugar, vanilla, and butter to large bowl. Using hand mixer, mix until a dough is formed. (You can also use the food processor for this by adding the listed ingredients into the flour mixture and pulse until the dough is formed.)
  3. Place dough on a sheet of waxed paper, and roll into a log, about 2 1/2-inches in diameter. Twist each end to close.
  4. Chill for 30 minutes.
  5. Preheat oven to 375 degrees F.
  6. Slice the dough log into 1/3-inch thick cookie rounds. Place cookies on parchment lined baking sheets, 2 inches apart.
  7. Bake until cookie edges are light brown, about 12 minutes. Cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
  1. I didn’t use the blender at all, so I wound up with large pieces of loose tea leaves in my cookies. I actually liked them that way. They had a small crunch without having any nuts. That’s why there are large black spots in the cookies pictured. Next time I’ll try using the blender or food processor and see how I like it.
Kryson's Kreations http://krysonskreations.com/
Jan 022016

Super easy cheesecake! I’m not sure why it’s called Australian Cheesecake, but I love the addition of cinnamon and the ease of using crescent rolls for the crust.

I don’t have a springform pan, so I was looking for a recipe that was “cheesecake like” that I could make in a regular 9×13 dish when I ran across this recipe. My husband and I both love crescent rolls as well, so it was perfect. Thankfully, it was yummy, too!

To cut down on the butter, I tried just rubbing the top crust with about 2 tablespoons of butter instead of dumping a half a cup over it. It still turned out yummy, but top crust wasn’t quite the same. It was drier and more browned than usual like the butter was keeping the sugar from over-browning the crescent rolls.

Australian Cheesecake
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Cook Time
30 min
Cook Time
30 min
  1. 2 8 count cans crescent rolls
  2. 16 oz cream cheese, softened
  3. 1 Tablespoon cinnamon
  4. 1 cup sugar
  5. 1/2 cup melted butter
  6. 2 Tablespoons sugar
  1. Press 1 can of crescent rolls into greased 9×13 baking pan, sealing perforations.
  2. Cream 1 cup sugar and cream cheese until light and fluffy.
  3. Spread over dough in pan.
  4. Cover with remaining dough.
  5. Drizzle with butter.
  6. Sprinkle with mixture of cinnamon and 2 tablespoons sugar.
  7. Bake at 350 for 30 minutes.
Kryson's Kreations http://krysonskreations.com/


Dec 212015

I’d never mixed white almond bark and peanut butter before, so I wasn’t sure how this would turn out. It was amazingly wonderful. Easy, sweet, salty and crunchy! And toffee. I love toffee.

I’m thinking about playing around with the recipe some more and seeing what I can do to make it look a little more “Christmasy” next time. It tastes great, but looks a little bland.

I’ll be making this again this year, but I have to make it at the last minute and give it all away so I don’t eat it all myself.

Christmas Crunch
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  1. 1 pound white almond bark
  2. 1/2 cup peanut butter
  3. 1 teaspoon vanilla
  4. 4 1/2 cups broken pretzel pieces
  5. 1/2 cup toffee pieces
  1. In double boiler (or in microwave), melt almond bark. Remove from heat.
  2. Add peanut butter and vanilla. Stir until smooth.
  3. Add broken pretzels and mix until all pretzels are coated.
  4. Spread on foil covered cookie sheet. Should be thin so it's easier to break later.
  5. Sprinkle with toffee and smooth with spatula.
  6. Refrigerate for 20 minutes to harden.
  7. Break into pieces and enjoy!
Kryson's Kreations http://krysonskreations.com/

Nov 022015

I did pretty well on the first day of NaNoWriMo (National Novel Writing Month), so I decided to treat myself today. I’d seen a recipe for Snickerdoodle Mug Cake and decided to modify it. I had some Pumpkin Egg Nog in the fridge that’s due to go out soon, so I thought, “Why not make Pumpkin Egg Nog Mug Cake as my I did good treat!”

As fate would have it the photo challenge for this week is Treat, so I decided now was a good time to share my modified recipe and complete the challenge.

Pumpkin Egg Nog Mug Cake
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Cook Time
1 min
Cook Time
1 min
  1. 1/4 cup + 1 Tablespoon all-purpose flour
  2. 2 tablespoons sugar
  3. 1/4 teaspoon baking powder
  4. 1/4 teaspoon pumpkin pie spice
  5. 1/4 cup pumpkin egg nog
  6. 2 tablespoons butter
  7. 1/2 teaspoon vanilla
  8. For layering/topping:
  9. 1 tablespoon sugar
  10. 1/4 teaspoon cinnamon or pumpkin pie spice
  1. In a small bowl, whisk together flour, sugar, baking powder, and pumpkin pie spice until completely mixed.
  2. Melt butter in the microwave and add pumpkin egg nog. The warm butter heats up the pumpkin egg nog so it's a little thinner and easier to mix.
  3. Blend in butter, pumpkin egg nog and vanilla until batter is smooth.
  4. Scoop about a third of the batter into a large coffee cup. Sprinkle with pumpkin pie spice or cinnamon sugar mix. Keep layering, alternating layers, until all the batter is used. Top with sugar mixture.
  5. Microwave on high for 1 to 1 1/2 minutes, or until cake is done. Allow to cool for a couple of minutes before serving. In my 1250W microwave, 1 minute was enough.
Adapted from Snickerdoodle Mug Cake
Kryson's Kreations http://krysonskreations.com/


Weekly Photo Challenge – Treat

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