Taste Tester Thursday-Cookies n Creme Bars

What you will need:

1 box Betty Crocker Family Size Brownie Mix (18.4 oz.)

2 bags Hershey’s Cookies n Creme Drops (8 oz.)

1 can Pillsbury Easy Frost Vanilla Dream Icing

Mix brownies according to package directions. Pour half of batter in 9″ by 13″ pan. Pour 1 bag of drops on top. Pour remaining batter over drops. Bake at 350 till done about 20 minutes. While brownies are still warm, squeeze a small amount of icing on top to create a glaze. Once cooled completely, cut into bars and squeeze a dollop of icing on each bar. Top with Hershey Drop. Enjoy! This recipe is so very simple and tastes great!

P.S. You will have drops and icing left over.

“Iced Coffee=Pleasure” Photo Journey


While our family was in Thailand, we had LOTS and LOTS of iced coffee! It was rich and full-bodied. Coffee shops were more common than large shopping centers. They were ingenious at popping little coffee shops in the smallest of places. Right around the corner from where we were staying, a lady had about 8′ of street front where she had put a coffee shop. I sure frequented that place! In fact, every time I came around she’d light up like fireworks! The coolest thing was that it was reasonably priced, paying only around $1.00 to $2.50 USD! Here are some pictures of the top-notch¬†coffees we were privileged to experience.


My princess and I sharing a cup! Irresistable!

Apostle Peter could have walked on this one it was that black.

Thailand…I love you! ūüôā Or should I say, I love your coffee? ūüôā

And so I HAD¬† to come up with my own! Here in the States specialty coffees cost an arm and a leg or at least one’s daily allowance.

Here is my version…

~”D’s Thai Iced Coffee”~

The lovely cast of characters!

Liquid gold! Cold-brewed coffee/coffee liquor. My son kept trying to sneak tastes of it. Every single time he would come up with the same results! Such a face puckering!

Nice tall glasses filled with ice!

Start with the coffee liquor. Pour into cup until it is half to three-quarters full depending on how black you like it. Add at least three teaspoons of sweetened condensed milk and fill the rest of way full with milk. Stir together. Top with a swirly of whipped topping. For more flourish add chocolate shavings.


Adapted from www.pioneerwoman.com

Taste Tester Thursday

“Blueberry Cheese Braid”

Dissolve and let stand five minutes:

2 pkgs. yeast & 1 c. warm water

Add and beat on low for 3 minutes:

1/2 c. softened butter or margarine

5 tbsp. sugar

2 eggs

1/4 tsp. salt

4 1/4-4 1/2 c. all purpose flour (just enough to make a soft dough)

Let rise till doubled, about 45 minutes.

For the cream cheese filling:

2-8 oz. pkgs. cream cheese softened

1/3 c. sugar

1 tbsp. lemon juice

1/2 tsp. vanilla

Beat well.

1 can Lucky Leaf Blueberry Pie Filling

Divide dough in half. Roll each portion into a 15 by 9 rectangle. Place on greased baking sheets. Spread half of the cream cheese filling down the middle third lengthwise. Spread half of the blueberry filling on top. Cut one inch wide strips about three inches in length to center third. Braid. Seal ends and let rise 20 minutes. Bake at 350* for 25-30 minutes till golden brown. Cool and ice with glaze.


1 c. confectioners sugar

2-3 tbsp. milk

I love this recipe! It’s so yummy! While it looks difficult, in reality it is quite simple. This makes two huge braids enough for 20 plus people. So what I like to do, is freeze the one so I’ve got it handy for when company drops by unexpectedly.


Taste Tester Thursday

“Honey Bun Cake”

1 box yellow cake mix

2/3 c. vegetable oil

4 eggs

1 (8oz.) container sour cream

Heat oven to 350*. Spray pan with non-stick pan spray and dust with flour. In mixing bowl, beat  ingredients together for two minutes on medium speed. Spread half the batter in a 9 by 13  pan.

1 c. packed brown sugar

3 tsp. ground cinnamon

Mix the cinnamon and sugar together in a small bowl. Spread this mixture over the batter in the pan.

Spread remaining batter over cinnamon sugar mixture. Take a knife and gently swirl the batter.

Bake 44 to 48 minutes or till golden brown. Top with glaze.

1 c. powdered sugar

1 tbsp. milk

1 tsp. vanilla

Prick surface of the warm cake. Spread glaze over cake. Cool completely.

Recipe adapted from bettycrocker.com. This simple, elegant cake is perfect for breakfast, brunch, lunch, or any time of the day! Enjoy!

Taste Tester Thursday

For all fellow coffee connoisseurs , here is a perfect recipe for you to try. My maid made these bars and their taste is exquisite!

“Espresso Brownie Bites”

1/4 c. butter

3 oz. unsweetened baking chocolate

1 1/2 c. sugar

3 eggs

1 tsp. vanilla

1 1/4 c. flour

Heat oven to 325*. Line bottom and sides of a jelly roll pan with parchment paper. Melt butter and chocolate in a two-quart saucepan over low heat, stirring constantly. Remove from heat and stir in sugar. Beat in eggs, vanilla and flour with a spoon until smooth. Spread in pan and bake for 15-17 minutes or until set. Cool completely. Remove brownie from pan. Cut in half and spread filling over 1/2 and top with remaining half. Cut into bars and drizzle with white Betty Crocker cookie decorating icing.

Espresso Filling

1/3 c. butter, softened

2 c. powdered sugar

1 tsp. instant espresso coffee/ 3 tbsp. regular instant coffee

1 tbsp. water

1 tsp. vanilla

You will notice in ¬†my picture I didn’t bother with the drizzle. They are rich enough without it:)