• Individual Cheesecake Parfaits


    Valentine’s day is around the corner… and I’ve got the perfect dessert for the occasion. I taught how to make these delicious individual cheesecake parfaits a couple of years ago and they are so dang good! They’ve got it all… a sweet graham cracker bottom, real cheesecake chunks, the most delicious creamy and light cheesecake filling… topped with a cherry compote, whipped cream, chocolate shavings (because there has to be chocolate on Valentine’s day… isn’t that a law or something?) and the crunch of some roasted pistachios. If that doesn’t sound heavenly… then nothing does!

    I’m throwing my first ever “Gal”entines party this weekend and I knew exactly what I wanted to serve for the sweet ending to my feast. So my friends… as my Valentine’s gift to you all… I am sharing this amazing recipe. Happy Valentines day and get your dessert making on!



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  • Mango Coconut Tart


    This here is what dessert dreams are made of! I went to the market and found all the mangos fully ripe and I knew it was time to make this heavenly dessert again!  There is nothing like finishing a wonderful meal with an epic dessert and this one is a guaranteed pleaser. You seriously need to make this one now! You can find the recipe HERE.


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  • Crustless Fresh Pumpkin Pie

    IMG_5293Before you go all ballistic on me for posting a “crustless” pumpkin pie… You need to understand the “why”. Call me weird.. I love pumpkin pie but never eat the crust. I scrape off the top and leave the crust on the plate. I don’t know why I love just the creamy pumpkin part. I literally feel like the crust gets in the way of the pumpkin part of the pie experience. I love the crust with any other pie… just not with pumpkin pie. Is there anyone else out there that feels the same? Anyone?

    So anyhow… one day I decided to bake a pumpkin pie without the crust to see what the result would be. Oh my… it was pumpkin pie nirvana! Jenny’s perfect pumpkin pie! Truth be told… my family thinks I am nuts and wants me to bake it with the crust. “Why in the world would you bake it without the crust?” “That’s just wrong.” Oh well…. more pie for me.. that I obviously don’t have to share! Makes this pumpkin pie even more perfect! And practically healthy… right? But for you crust lovers out there… the good news is this recipe works just as good baked in a crust as it does crustless. So calm down….. but I bet I can eat two slices “crustless” for your one “with the crust” slice. And I have to admit… I do… every time.

    Crustless Pumpkin Pie

    3/4 c. fresh pumpkin puree

    1/2 c. coconut sugar (available at Trader Joes)

    3 large eggs

    1 c. evaporated milk

    1 tsp. ground cinnamon

    1/4 tsp. ground ginger

    1/4 tsp. nutmeg

    ½ tsp. salt

    1/8 tsp. allspice

    Preheat oven to 350 F. Blend all the ingredients until well combined. Pour into a greased pie tin. Bake for 50 minutes, or until set.

    Makes one pie

    * This recipe is for fresh pumpkin puree only. The canned variety is more solid and has less liquid in it. If you want to make this with the canned puree from the store, use the whole 15 oz. can, 2 eggs and the whole 12 oz. can of evaporated milk. Bake for 45-50 minutes.

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  • Lemon Blueberry Madeleines with a Lemon Yogurt Dipping Sauce Recipe



    You all are going to love this one! And guess what? I lightened them up with Chobani’s 0% fat greek yogurt. So tasty and guilt free! Delicious, light and so refreshing. Get the recipe for this hands only dessert by clicking HERE

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  • Heaven in a Bar… For Real!


    You know when you have a dessert that is so good that you wonder how you ever lived without it before? This is one of those desserts. You will literally dream about it. It will be put on your “top” desserts ever in the whole. wide. world. I know you think I am exaggerating… but I am speaking truth like never before. 

    The holidays are upon us and tis the season for baking and sharing your best treats. Well…. look no further people! This one will have your friends and neighbors begging you for these again year after year. Get the recipe HERE and make the world a much happier place… at least where ever you are sharing these babies! (On a side note…. my family likes them best warm straight out of the oven… no cutting… just a “hot mess” scoop, topped with ice cream and chocolate sauce. Ya… heaven on earth…. heaven on earth.)

    On a side note…


    These are caramel bits that is in the ingredient list. They are sold in select grocery stores. You can also substitute regular caramels or make your own caramel sauce. These are so easy because you don’t have anything to unwrap!

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