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Posts tagged ‘dessert’

Chocolate Chip Trail-Mix Cookies

I went home for spring break and had a fantastic vacation, not just spending time with family, but spending time in my family’s kitchen.  After three months of not baking, I needed to get back in the swing of things. But there were so many things I wanted to make and experiment with! I had so many ideas for muffins and breads, that cookies just seemed so bland.

But I was flipping through my book of recipes for Cheryl’s Confections and remembered that over the winter break I made a chocolate chip cookie that had bittersweet chocolate in it, peanuts, and pistachios. Unfortunately this was out because I didn’t have pistachios or bittersweet chocolate. But I did have peanuts, and I had all the ingredients to make a twist on the classic chocolate chip cookie.

My additions to my classic gooey chocolate filled cookie includes dried craisins, peanuts, sunflower seeds, pumpkin seeds and raisins. The salty peanuts complements the rich chocolate, and every time you feel the additional crunch of a sunflower or pumpkin seed, or the sweet tartness of a craisin, your taste buds with thank you for the experience. If there has ever been flavor explosions in a cookie, this is it.

I am proud to also announce that this cookie is made with whole wheat flour, and organic cane sugar and organic brown sugar.


Blueberry Loaf Cake

I’ve had a bit of a blueberry obsession lately. I’ve been looking for blueberry muffin recipes to inspire me, going blueberry picking, writing about blueberry jam, and all around wanting to make the most out of the blueberry season. It shouldn’t be that surprising then that I created a recipe for a blueberry loaf cake.

Except, I was out of blueberries. But I was not out of blueberry jam! What made it even better was that this is the Smucker’s Orchard’s Finest Jam which has whole blueberries in it. Delicious, gorgeous, and a perfect substitute for fresh blueberries.


1/2 cup oil

1 cup sugar

2 eggs

2 tsp vanilla extract

1/2 tsp almond extract

1 1/2 tsp cinnamon

2 cups flour

2/3 cup milk

1 1/2 tsp baking powder

1/2 cup blueberry jam OR 1 cup fresh/frozen blueberries



1.  Grease a loaf pan and preheat oven to 375 degrees.

2. With an electric mixer combine oil and sugar. Beat in eggs and both extracts. Beat in milk.

3. Combine flour and baking powder. Beat into wet ingredients. Fold in blueberries/blueberry jam.

4. Pour the batter into the prepared pan. Bake for 1 hour, tenting the cake with aluminum foil after 40 minutes.

This cake is moist and full of blueberry flavor. It can be eaten as breakfast, snack, or a less sweet dessert. Enjoy and let me know how you use blueberries in your summer baking.


Sugar Cookies

What can really be said about the sugar cookie? It’s the cousin of the Snickerdoodle, the frost-it, ice-it, decorate-it-as-you-please-it cookie that you can never go wrong with purchasing. The sugar cookie is incredibly versatile, a simple gift  of a dozen to bring to a party is guaranteed to please even the pickiest of eaters.

My sugar cookies are topped with green sprinkles and are chewy perfection. There is nothing  do dislike about this cookie: they are soft and chewy and baked just until golden. One bite and you’ll want another. It’s a good thing they’re sold by the dozen.

Each dozen is $11.

Place an order through a comment.

Or contact me through my email at CherylsConfections21@gmail.com

Give me a call: (203) 459-0814 OR (203) 583-6001.

Snickerdoodles: guaranteed to make you smile


The name is funny, let’s be honest. I know I had to do a double take when I first came across a snickerdoodle recipe,but since then I’ve noticed that the charm of this cookie still hasn’t really worn off. I still laugh at the name and even just talking about these cinnamon and sugar dipped cookies makes me smile. That’s because snickerdoodles are inherently perfect in their design. They jazz up an ordinary sugar cookie but are not pretentious about it. There’s a balance that’s achieved through playing with the classic sugar cookie recipe and achieving something both uniquely its own and incredibly memorable.

It would be easy to write off the memorability of the snickerdoodle as just based on its name, but there are unforgettable flavors going on as well and an amazing texture. Eating a well made snickerdoodle is an experience.

You bite into the slightly crunchy outside and let the cinnamon and sugar coating melt on your tongue. As you chew you taste the familiar flavors of the sugar cookie you know so well, but the cinnamon in the dough adds a taste as unique to the snickerdoodle as its name. My snickerdoodles are the epitome of this experience.

Each dozen is $9.

Place an order through a comment.

Contact me via email: CherylsConfections21@gmail.com

Or via phone: (203) 583-6001 OR (203) 459-0814





Ingredients: All purpose white flour, granulated sugar, sweet cream salted butter, eggs, pure vanilla extract, baking soda, cream of tartar, and cinnamon.


Coconut Macaroons

I finally get to post about an actual recipe! This is even more exciting because not only did I get the chance to bake while at school but I got to bake for a Passover Seder (pronounced say-der) with two of my friends. This is a big deal when there are very few places on campus with ovens and Passover baking only comes once a year so the entire experience felt even more special than I could have imagined.

Quick background on Passover: for the eight days of Passover, Jews are not permitted to eat anything which contains leavening ingredients. Bread, bread products, anything with yeast, baking powder, baking soda, etc is off limits. Anything which expands is also out of the question, including corn, rice, soy, etc. Baking for Passover is naturally difficult, but there are tons of recipes out there with great ideas.

Now, macaroons.


3 egg whites

1/2 cup sugar

14 oz sweetened shredded coconut


1. Preheat oven to 350 degrees.

2. With a whisk, whisk together egg whites and sugar until fluffy. There should be a layer that looks like foam on top. (Thankfully the recipe does not require soft peaks)

3. Stir in the shredded coconut.

4. Drop by teaspoons onto a greased baking sheet (parchment paper works just as well)

5. Bake at 350 for 20 minutes.

Enjoy all year round.