Greek Melo Cheesecake

This is one of the easiest and most delicious cheesecakes I’ve ever made. The recipe comes from a Mediterranean cookbook my friend Trish used to have. It was a thin volume with a blue spine and “Mediterranean” in the title, and that’s all I can remember. I believe it’s out of print, but I would snatch. it. up. if I ever ran across it again.


For crust:

  • 2 cups walnuts, toasted (place on cookie sheet and bake at 400 degrees F for 5 minutes) and cooled
  • 1/4 cup sugar
  • 1/2 teaspoon cinnamon

For filling:

  • 4 8-ounce packages cream cheese, softened
  • 2/3 cup honey
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 4 eggs, beaten
  • 2 teaspoons each grated orange and lemon peel


  1. Preheat oven to 350 degrees F.
  2. Place ingredients for crust (walnuts, sugar, cinnamon) in a food processor and mix until nuts are finely ground.
  3. Press crust mixture into a 9-inch springform pan and set aside.
  4. Mix cream cheese, honey, sugar, and vanilla until thoroughly combined and smooth.
  5. Add eggs and mix until blended, then stir in orange and lemon peel.
  6. Pour filling over crust mixture.
  7. Bake for 50-55 minutes until center is almost set.
  8. Cool and then refrigerate at least 3 hours or overnight.
  9. Serve garnished with walnut pieces, orange slices, and honey.

Salted Dark Chocolate Chunk Cookies


Livia and I tag-teamed this recipe last week and were super happy with the results. This might be my new favorite chocolate chip cookie.

2 1/2 C all-purpose flour
1/2 t baking soda
1/2 t salt
12 TB unsalted butter, melted
1 C loosely packed brown sugar
1/2 C sugar
1 large egg
1 large egg yolk
2 t vanilla extract
8 ounces dark chocolate, chopped
coarse sea salt for sprinkling

Preheat oven to 325 degrees. Line a baking sheet or two with parchment paper.

In a bowl, whisk together the flour, baking soda, and salt; set aside. In the bowl of your electric mixer, beat the butter and sugars until combined and fluffy, about 5 minutes. Beat in egg and egg yolk until just combined, and then beat in vanilla extract. With the mixer on low speed, beat in the dry ingredients until just combined. Beat in the chopped chocolate.

Scoop or drop 1 1/2 to 2 TB of dough onto the baking sheet, leaving about 2 inches in between. Sprinkle each dough ball with coarse salt. Bake for 12 to 15 minutes, until set in the center and slightly golden. Let cool completely–these are amazingly chewy once cooled!

**I used 2/3 dark chocolate chips and 1/3 semi-sweet. Someday I’ll get brave enough to try 100% dark.

German Peppernuts

Tonight we went over to a friend’s house to share in their family tradition of making peppernuts. They had made the dough already, and the kids rolled it into snakes. These are tasty little cookies, and even more delicious dipped in apple cider (or whatever hot drink you have handy).


  • 1 1/2 cups dark Karo syrup
  • 2 cups white sugar
  • 1 1/2 cups brown sugar
  • 1/2 teaspoon anise extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1 cup shortening
  • 1 1/2 cups sour cream
  • 3 eggs, beaten
  • 1 teaspoon baking soda
  • 3 teaspoons baking powder
  • 12 1/2 cups flour


Bring Karo syrup and sugars just to a boil; then add anise, cinnamon, cloves, nutmeg, and allspice (the original directions from our friend’s grandmother say to add the spices one at a time and stir after each spice; not sure why, and there didn’t seem to be any harm done by adding all the spices at once). Stir in shortening and sour cream. Cool mixture enough to add the beaten eggs. Blend well together. Add baking soda and baking powder. Pour the mixture, while still warm, over the flour and stir until well blended.

Chill the dough.

Roll dough on a floured surface into long snakes. Cut snake into thumb-size portions and put onto a cookie sheet. Bake at 375 degrees for 10-12 minutes.



Caramel Corn

I made this for our church Christmas party and it earned a few rave reviews. The recipe is altered slightly from this one over at Enjoy!


  • cooking spray
  • two bags popped popcorn
  • 1 cup brown sugar
  • 1/2 cup dark corn syrup
  • 1/2 cup butter OR margarine
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla extract


  1. Spray large shallow roasting pan with cooking spray. Add popcorn and place in preheated 250 degrees F oven while preparing caramel.
  2. Mix brown sugar, corn syrup, butter and salt in a heavy 2-quart saucepan. Stirring constantly, bring to a boil over medium heat.
  3. Boil 5 minutes without stirring. Remove from heat. Stir in baking soda and vanilla; mix well.
  4. Pour syrup over warm popcorn, stirring to coat evenly.
  5. Bake for 45 minutes, stirring occasionally. Remove from oven and spread on foil that has been sprayed with cooking spray.
  6. Cool; break apart. Store in tightly covered container.

Fudgy Toffee Chocolate Chip Cookie Bars

You really can’t go wrong with this recipe. Its decadent goodness makes a special treat for family gatherings and parties. After the bars cool, make sure to let them set up in the refrigerator—this will make cutting easier and it melds the flavors together. Word of warning: you have to share, otherwise you’ll be like me and eat this for breakfast, lunch and dinner until it’s gone and you’ll have to deal with all sorts of fudgy toffee chocolate chippy guilt. Recipe courtesy Mel’s Kitchen Cafe, a fabulous recipe site.


  • 2 cup graham cracker crumbs
  • 1/2 cup (1 stick) butter, melted
Fudge Layer:
  • 1 (14 oz.) can sweetened condensed milk
  • 1 package (12 oz.) semi sweet chocolate chips
  • 1 tablespoon butter
  • 1/2 cup toffee bits
Cookie Layer:
  • 3/4 cup (1 1/2 sticks) butter, softened
  • 2 tablespoons milk
  • 1 tablespoons vanilla extract
  • 1 1/4 cups packed light brown sugar
  • 1 large egg
  • 1 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 package (12 oz.) milk chocolate or semisweet chocolate chips
  • 1/2 cup toffee bits


  1. Preheat oven to 350 degrees F.
  2. Line a 9X13-inch baking pan with foil and lightly spray with cooking spray. In a small bowl, mix together the graham cracker crumbs and butter until evenly moistened. Press into the bottom of the prepared pan.
  3. For the fudge, in a microwaveable bowl, mix the sweetened condensed milk, chocolate chips and butter. Microwave for one minute at 50% power. Stir. Microwave for another minute and continue stirring and microwaving until the mixture is smooth and melted. Pour the fudge mixture over the crust, spreading evenly. Sprinkle with the toffee bits (1/2 cup).
  4. For the cookie layer, in large mixing bowl with an electric mixer (handheld or stand mixer), beat together the butter, milk, vanilla, and brown sugar. Add the egg and mix. Stir in the flour, salt and baking soda. Stir in the chocolate chips. Dollop this mixture by tabespoonfuls across the fudge layer and spread to form an even layer. Sprinkle with the toffee bits (1/2 cup).
  5. Bake for 30-35 minutes until edges are puffed and the top is golden brown. Don’t overbake or the bars will be tough and dry. Pull them out when the top is golden but the cookie dough still looks a bit soft. Cool completely and cut into squares.

Chocolate Zucchini Cake

This cake is delicious and sweet—a fun way to use up extra zucchini from your garden! Found at

  • 2 cups all-purpose flour
  • 2 cups white sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 4 eggs
  • 1 1/2 cups vegetable oil
  • 3 cups grated zucchini
  • 3/4 cup chopped walnuts


  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
  • In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs and oil, mix well. Fold in the nuts and zucchini until they are evenly distributed. Pour into the prepared pan.
  • Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely before frosting with your favorite frosting.

**I omitted the walnuts and added chocolate chips… and ended up with half the cake still in my bundt pan. It tasted amazing, but wasn’t quite the presentation I was going for. Next time I’ll grease and flour the pan, and then I’ll coat the chocolate chips in flour before adding them to the batter.


These are super easy. I bet you have everything for them in your pantry right now (which makes them free). And they taste at least as good as boxed brownies.Brownies* Truth in advertising disclaimer: the brownie pictured is actually a gluten-free brownie (recipe here) and not at all the brownies from this recipe.


  • 1 cup sugar
  • 1/2 cup flour
  • 1/3 cup cocoa powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 2 eggs
  • 1/2 cup vegetable oil (or some combination of oils and applesauce; part coconut oil is nice, but all coconut oil would be overwhelming)
  • 1 teaspoon vanilla


  1. Preheat oven to 350 degrees.
  2. Mix all ingredients together.
  3. Bake at 350 degrees in a greased 8×8 pan for 20-25 minutes.