Easy Pecan Toffee Cookies

I got this recipe off of a site of one of my favorite bloggers, The Better Baker

Mrs. Baker is an amazing cook, a dedicated wife & a child of God.  She and I have become great friends over the good ol’ http://www.  She encourages me and makes me smile with her sweet comments and kind words.  Go check out her site soon!  For now, check out her delicious and EASY cookie recipe below.  It uses a cake mix, how fast is that?!?!

  Easy Pecan Toffee Cookies


  • 1/2 c butter, softened
  • 1 (18 ozs) box yellow cake mix
  • 2 lg eggs
  • 1 Tbsp water
  • 1 pkg heath toffee bits
  • 1/2 c pecans, chopped fine

Preheat oven to 350. Mix butter, add cake mix, eggs & water. Mix well. Add toffee bits and pecans, mix by hand. Spoon onto ungreased cookie sheet and bake for 10 minutes. Transfer to cooling rack.

  You know Toffee is one of my two weaknesses, (caramel is the other) and these are just straight AMAAAAAZING!



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Caramel Apple Cheesecake

  Today is Avery’s Born Again Birthday!

She asked Jesus into her heart a year ago tonight when Nana was babysitting.  My mom chose not to tell us that night when we got home from our date, just to see if it was “real” to Avery.  Would you believe that early early the next morning she came racing into our room and from the doorway announced:

“I asked Jesus in my heart and I get to go to Heaven!” in her little teeny sweet 2-year-old voice, then did the sweetest little celebratory jump in the air.  “Yipee!”  🙂 

  Precious, precious moments in the lives of our children.  We will wish her a Happy Born Again Birthday when she wakes up today and remind her why we celebrate this special day:

  Jesus washed away her sins, she can go to Heaven for eternity and that on this very day a year ago, the angels had a Born Again Birthday party for her as God wrote her name in the Book of Life!  Now THAT is reason to celebrate! 🙂

  On to the dessert:

  The title says Caramel Apple Cheesecake, what more could you want to know?!  🙂

  Ok, it was delicious……caramel is my WEAKNESS!  It was the perfect fall dessert and I am SO excited to own a Springform pan so I can make this sorta thing.  (finally after 10 years of wishing I had registered for one, I now own THREE springform pans, all in different sizes thanks to a Bed, Bath and Bey0nd gift card.  I LOVE that place!)  Thank you, Lisa for sharing this great recipe!

Caramel Apple Cheesecake



  • 1-½ cup Cinnamon Graham Cracker Crumbs
  • ¾ cups Sugar, Divided
  • ¼ cups Butter, Melted
  • 14 ounces, weight Package Of Caramels
  • ⅔ cups Evaporated Milk
  • ½ cups Chopped Pecans, Divided
  • 2 packages (8 Oz. Each) Cream Cheese, Softened
  • 2 Tablespoons Flour, divided
  • 2 whole Eggs, Lightly Beaten
  • 1-½ cup Chopped & Peeled Granny Smith Apples
  • ½ teaspoons Ground Cinnamon

1.  Place a greased 9 inch spring form pan on a double thickness of heavy-duty foil. (about 18 square inches) Securely wrap foil around pan.

2. In a small bowl, combine cracker crumbs, 1/4 cup sugar and butter. Press onto the bottom and 1 inch up the sides of prepared pan. Place on baking sheet. Bake at 350* for 10 minutes or until lightly browned. Cool on a wire rack.

3. In a heavy saucepan over medium-low heat, melt unwrapped caramel squares and milk until smooth and melted. Pour 1 cup over crust; sprinkle with 1/4 cup pecans. Set remaining caramel mixture aside.

4. In a large bowl, beat the cream cheese, 1 T. flour and remaining sugar until smooth. Add eggs; beat on low-speed just until combined. Combine apples, cinnamon and remaining flavor. Fold into cream cheese mixture then pour into crust.

5. Place springform pan in a large baking sheet; add 1 inch of hot water to larger pan. Bake for 40 minutes. Reheat reserved caramel mixture if necessary, gently spoon over cheesecake and top with remaining pecans.

6. Bake 10-15 minutes longer or until center is just set. Remove pan from water bath. Cool on wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer.

Refrigerate overnight before serving.

Enjoy your GORGEOUS creation!  Its super delicious!!!!

And Happy Born Again Birthday to my precious little Peanut, Avery!


Orange Cream Cheese Brownies

I LOVE the combo of dark chocolate with the fresh burst of orange.  These brownies remind me of Fall, so I make ‘em every year!

Orange Cream Cheese Brownies


  • 1 package Betty Crocker Supreme DARK Chocolate Brownie Mix
  • ¼ cups Water
  • ½ cups Oil
  • 2 whole Eggs
  • 4 ounces, weight Cream Cheese, softened
  • 3 cups Powdered Sugar
  • 4 Tablespoons (or More) Orange Juice Concentrate, Thawed
  • doTERRA Wild Orange Oil
  • Sprinkles

Heat oven to 350*. Mix up brownie mix with water, eggs and oil as listed. Add 2-3 drops of wild orange oil, if using.

Spread into the bottom of a jelly roll or bar pan.

Bake 27-29 minutes or until toothpick comes out clean.

Cool Completely.

While brownies cool, soften cream cheese and in a large bowl, stir until smooth, adding 3 cups powdered sugar, 4-6 T. thawed OJ judging how much based on frosting thickness. Add 1 drop doTERRA wild orange oil for an extra POP of orange goodness!!!

Decorate with fall sprinkles or drizzle melted chocolate over brownies before serving.

Happy Baking!


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Oreo Pokes & Autumn Hugs

  This is a SWEEEET post today! I have 2 great sweet treats for you to try:

  Oreo Puddin’ Poke Cake

from The Country Cook

006 (7)

  • 1 box Marble Cake Mix Or Chocolate
  • Eggs, Oil & Water As Directed On The Box
  • 2 boxes (4 Oz. Each) Instant Oreo Pudding
  • 4 cups Whole Milk
  • Mini Oreos

Make cake mix according to directions and bake in a well-greased 9×13 pan. Just before cake is done, start making your pudding. In a medium bowl, begin to add milk to pudding mix and continue to whisk until most of the lumps are removed. Let pudding mixture sit for about 2 minutes. You want it to thicken slightly, but not fully thicken to pudding yet.
When cake is finished, but still warm, poke holes all over cake at 1 inch intervals, using a wooden spoon handle. Pour pudding mixture over warm cake.
Allow the cake to cool for several minutes on the counter then top with mini oreos. Put into the fridge to set up, about an hour.

  Dale’s family LOVED this. They are not big sweet eaters and this is not over-the-top rich or sweet.  Oh, and next time? I’ll use a bigger hole-poker, as you can tell, my pudding didn’t sink down into the cake enough. Lesson learned!


Autumn Hugs

These are too stinkin’ adorable!



24 Pretzel Mini Twists

24 Hugs, Unwrapped (great job for the kids!)

24 Corn Candies

1. Preheat your oven to 250*.

2. Place mini pretzels on a large baking sheet. Top each pretzel with a Hug Candy. Place in the oven for 3 minutes, or until the Hugs gets soft.  CHECK THEM REGULARLY!!!!  You don’t melt them all the way, they will still look “normal” when you pull them, but easily squish when candy is applied.

3. Remove from oven and lightly press a Corn Candy to the middle top of each Hug.

4. Let cool before serving or transferring to a Tupperware.

SO Easy & SO Yummy!


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