Dessert

Ginger-Streusel Pumpkin Pie

Prep: 25 min|Bake 55 min + cooling

Ingredients

1 sheet of refrigerated pie pastry

3 eggs

1 can (15 oz) solid-pack pumpkin

1 1/2 cups heavy whipping cream

1/2 cup sugar

1/4 cup packed brown sugar

1 1/2 tsp ground cinnamon

1/2 tsp salt

1/4tsp ground allspice

1/4 tsp ground nutmeg

1/4 tsp ground cloves

Streusel:

1 cup all-purpose flour

1/2 cup packed brown sugar

1/2 cup col butter

1/2 cup chopped walnuts

1/3 cup finely chopped candied or crystalized ginger

Instructions

On a lighy floury surface, unroll pastry. Transfer pastry to a 9 in pie plate. Trim pastry to 1/2 in beyond edge of plate; flute edges.
In a large bowl, whisk the eggs, pumpkin, cream, sugars, cinnamon, salt, allspice, nutmeg and cloves. Pour into pastry shell. bake at 350° for 40 min.
In a small bowl, combine the flour and brown sugar; cut in butter until crumbly. Stir in walnuts and ginger. Gently sprinkle over filling.
Bake 15-25 minutes longer or until a knife enceryed in the center comes out clean. Cool on a wire rack. Refrigerate leftovers.

TurleyFamily2026-06-12T20:01:07+00:00June 12th, 2026|

Coconut Cream Angel Pie

Prep: 30 min|Bake: 20 min + Chilling|Yield: 8 servings|Cool: 1 hr

Ingredients

1/2 cup sugar

1/4 cup cornstarch

1/4 tsp salt

2 cups milk

3 egg yolks, lightly beaten

1/2 cup flaked coconut

1 tbsp butter

1 1/2 tsp vanilla extract

1 pastry shell ( 9 in) baked

Meringue:

3 egg whites

1/4 tsp cream of tartar

1/4 tsp vanilla extract

6 tbsp sugar

1/4 cup flaked coconut

Instructions

In a small heavy saucepan, combine the sugar, cornstarch and salt. Add milk; stir until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 min longer.
remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 min longer. Remove from the heat; stir in the coconut, butter and vanilla. Pour into prepared shell.
In a small bowl, beat the egg whites, cream of tartar and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 tbsp at a time, on high until stiff peaks form. Spread meringue over hot filling, sealing edges to crust. Sprinkle with coconut.
Bake at 350° for 20 min or until golden brown. Cool on a wire rack for 1 hr; refrigerate for 1-2 hrs before serving.

TurleyFamily2026-06-12T15:52:41+00:00June 12th, 2026|

Cracker Crumb Chicken Nuggets

Cook time: 25 min|Prep time 15 min| Servings: 4

Ingredients

25 saltine crackers, crushed

1 1/2 tsp all purpose seasoning

1 lb natural boneless, skinless chicken breasts cut into 1 x 2-inch pieces

2 tbsp mayonnaise

Instructions

Preheat oven to 400 ° F. Line a sheet pan with parchment paper or foil and set aside
Place crackers in a resealable bag and crush with a rolling pin or other flat surface. Add1/2 of the all-purpose seasoning to a bag and shake to combine. Set aside
In a medium bowl, combine chicken, mayonnaise, and the remaining seasoning. Stir to coat.
transfer chicken mixture to the bag of crushed saltines and shake to coat.
Bake 20-25 min or until brown and crisp. Serve warm with your favorite dipping sauce.

TurleyFamily2026-06-10T22:39:43+00:00June 10th, 2026|

Best Chocolate Chip Cookies

Bake 8-10 min|Makes about 5 dozen(60)| Prep time 20 min

Ingredients

2 cups all-purpose flour

1/2 cup cocoa

1 tsp. baking soda

1/2 tsp. salt

1 cup (2 sticks) butter or margarine, softened

3/4 cup granulated sugar

3/4 cup packed light brown sugar

1 tsp vanilla extract

2 eggs

2 cups (12-oz. pkg.) dark chocolate chips

1 cup chopped nuts (optional)

Instructions

Heat oven to 375°F.
Stir together flour, cocoa, baking soda and salt. Beat butter, granulated sugar and vanilla in large bowl on med speed of mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips. Add nuts, if desired. Drop by rounded tsps onto ungreased cookie sheet.
Bake 8-10 min or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 5 dozen cookies.

TurleyFamily2026-06-10T22:21:36+00:00June 10th, 2026|

Raisin Oatmeal Classics

Prep time: 10 min|Makes about 3 dozen|Bake: 12-15 min

Ingredients

3/4 cup butter or margarine, softened

1 cup packed brown sugar

1/2 cup granulated sugar

1/4 cup milk

1 large egg

1 tsp. vanilla

1 cup all-purpose flour

1 tsp. cinnamon

1/2 tsp. baking soda

1/4 tsp. salt

3 cups old fashioned oats

1 cup Sun-Maid Raisins

Instructions

1. Heat oven to 350°.

2. Beat butter, brown sugar, granulated sugar, milk, egg and vanilla until light and fluffy.

3. Combine flour, cinnamon, baking soda and salt.

4. Add butter mixture and mix well.

5. Stir in oats and raisins. Drop by tbsp-fulls onto greased cookie sheets.

6. Remove from cookie sheets, cool on wire racks.

TurleyFamily2026-06-10T21:03:34+00:00June 10th, 2026|

Dark Chocolate Chip Cookies

Bake: 10-12 min|Cool|Makes about 3 dozen cookies

Ingredients

1 1/2 cups gluten-free cup for cup flour blend

1/2 tsp. baking soda

1/2 tsp. baking powder

1 1/2 tsp. kosher salt

1/2 cup palm oil shortening

1/2 cup packed brown sugar

1/2 cup granulated sugar

1/3 cup water rom temperature

1-2 tsp. vanilla extract

1 1/2 cups ( 9 oz.) NESTLE TOLL HOUSE

Organic allergen free dark chocolate morsels

Instructions

1. Preheat oven to 350° F. Line baking sheets with parchment paper.

• In a small bowl, combine flour blend, baking powder, baking soda and salt.

• In a large mixing bowl, beat shortening, brown sugar and granulated sugar until blended. Mixture will look sandy.

2. Add water and vanilla extract; mix well

•Beat in flour blend mixture gradually

•Stir in morsels

3. Drop by well-rounded tbsp onto prepared baking sheets. Slightly flatten each ball.

•Bake for 10-12 min or until tan on surface. Cool on baking sheets for 10 min; move to wire racks to cool completely. Store in airtight container.

TurleyFamily2026-06-10T20:27:37+00:00June 10th, 2026|

Frozen Strawberry Dessert

Yield: 9 servings

Ingredients

1 cup all-purpose flour

1/4 cup packed brown sugar

1/2 cup cold butter

1/2 cup chopped pecans

2 cups frozen unsweetend strawberries, thawed

1 cup sugar

1 tsp lemon juice

1 cup heavy whipping cream, whipped

Instructions

In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in pecans. Press into an ungreased 9-in square baking pan. Bake at 350° for 14-16 minutes or until lightly browned. Cool on a wire rack.
Crumble the baked pecan mixture; set aside 1/2 cup topping. Sprinkle the remaining mixture into an 8-in square dish.
In a large mixing bowl, beat the strawberries, sugar lemon juice until blended. Fold in whipped cream. Spread evenly into dish. Sprinkle with reserved pecan mixture. Cover and freeze for 8 hours or overnight.

TurleyFamily2026-06-10T19:27:26+00:00June 10th, 2026|

Bûche De Noël (Yule Log)

Prep Time: 8 hours (includes cranberries) | Cook Time: 2 hours, 20 min (includes meringues) | Total Time: 10 hours | Yield: 10-12 slices

Ingredients

Sugared Cranberries and Rosemary

1 cup (100g) fresh cranberries (do not use frozen)

4-5 rosemary sprigs

3/4 cup (180ml) water

1 and 1/4 cups (250g) granulated sugar, divided

Cake

1 and 1/3 cups (157g) cake flour

2 tbsp (10g) unsweetened natural or dutch-process cocoa powder

1 tsp baking powder

1/2 tsp salt

6 large eggs, separated and at room temperature

1 cup (200g) granulated sugar, divided

2 tbsp (30ml) vegetable oil, canola oil, or melted coconut oil

1 and 1/2 tsp pure vanilla extract

For Rolling

3 tbsp (15g) unsweetened natural or dutch-process cocoa powder

Meringue Mushrooms

1 large egg white, at room temperature less than 1/8 tsp cream of tarter (about 1/16 tsp) pinch salt

2 tbsp (25g) granulated sugar

1/2 tsp unsweetened natural or dutch-process cocoa powder (optional for dusting)

Cocoa Hazelnut Whipped Cream

1 1/2 cups cold heavy cream

2 tbsp Frangelico liqueur

1/4 cup confectioners’ sugar

1 tbsp unsweetened natural or dutch-process cocoa powder

1/2 cup finely chopped hazelnuts, optional

Ganache Topping

6 oz. semi-sweet chocolate, finely chopped

Instructions

Make the sugared cranberries and rosemary: If you want to decorate the cake with sugared cranberries and rosemary, start them the night before because they need to sit for several hours. Place cranberries and rosemary in a large heatproof bowl. Set aside. In a medium saucepan set over medium heat, bring the water and 3/4 cup sugar to a simmer, whisking until the sugar is dissolved. Remove the pan from the heat and allow to cool for 5 minutes. Pour the sugar syrup over the cranberries and rosemary and stir. Cover the bowl and set aside for 15 miutes. Line baking sheet with parchment paper or a silicone baking mat. Using a slotted spoon, transfer the cranberries and rosemary from the sugar syrup and place them on the prepared baking sheet. Allow to dry, uncovered, for 1 hour. Pour remaining 1/2 cup sugar into a large bowl. toss the cranberries and rosemary in teh sugar, coating them all the way around. Place them on a parchment paper or silicone baking mat-lined baking sheet and let htem dry, uncovered for at least 1 hour at room temperature or in the refrigerator. Cover tightly and stor in the refrigerator for up to 3 days.
Preheat oven to 350°F. Spray a 12×17″ baking pan with nonstick spray or grease with buter, so the parchment paper sticks. then line it with parchment paper so the cake seamlessly releases. Spray jor grease the parchment paper too. We want an extremely non-stick surface for this cake roll.
Make the cake: Whisk the cake flour, cocoa powder, baking powder, and salt together in a medium bowl. Set aside until the next step. Using a hand mixer or a stand mixer fitted with whisk attachment, beat the egg whites and 1/2 cup sugar on high speed for 4-5 mnutes or until stiff peaks form. Transfer to another bowl. Using the same mixing bowl you just had the egg whites in, (no need to clean it), add the egg yolks, remaining sugar, oil, and vanilla extract. Beat together on high speed for 3-4 minutes or until thickened and light in color.
Add half of the whipped egg whites into the egg yolk mixture. Beat on low speed for 10 seconds. Repeat with remaining egg whites and beat on low for 10 seconds. Add half of the flour mixture and beat on low or fold in with a spatula until combined. Repeat with remaining flour mixture. Avoid over-mixing and deflating thos egg whites. Batter will be very light.
Spread batter evenly into prepared pan. Gently bang the pan on the counter a couple times to pop any air bubbles. bake for 15-16 minutes or until the cake springs back when lightly poked with your finger. Cake will look a little bubbly when it’s done. That’s ok. Avoid over-baking because it will crack if over-baked. As the cake bakes, get started on the next step.
Prepare to Roll: As the cak ebakes, place a piece of parchment paper (larger than the cake) or a thin kitchen / tea towel flat on the counter. (Note: I find a kitchen towel is better to help prevent cracking). Using a fine mesh sieve, dush parchment paper / towel with 3 tbsp of cocoa powder. Once the cake comes out of the oven, quickly run a knife around the edges. Immediately invert it onto the parchment / towel. Peel off parchment paper that was on the bottom of the cake as it baked. Starting with the narrow end, begin tightly rolling the hot cake up with the parchment / towel. Do this slowly and gently. The cake will be warm. Allow the cake to cool completely rolled up in the parchment / towel. Feel free to place it in the refrigerator to speed it up, about 3 hours and up to 1 day.
During this time, make the meringue mushrooms: Preheat oven to 200°F. Line a large baking sheet with parchment paper or a silicone baking mat. In a completely clean, residue-free large glass or metal mixing bowl, using a handheld mixer or a stand mixer fitted with the whisk attachment, beat the egg white, cream of tartar, and salt together on high speed until foamy, about 2 minutes — this is a small amount and the whisk on a stand mixer might not reach it, so whisk by hand until foamy if needed. With the mixer running on high speed, slowly add the sugar and beat until stiff glossy peaks form, about 2 more minutes. Snip off the end of a plastic bag or fit a round piping tip in a piping bag. I use and reccomend Wilton 2a piping tip or any tip with around a 1/2″ opening. Pipe quarter-sized circles (these will be the round mushroom tops) and 1″ tall cones (these will be the stems). You will have enough for 16 mushrooms. Using a moistened finger, (just a dab of water is fine), smooth down any peaks. if desired, lightly dust mushroom tops with cocoa powder using a fine sieve. bake for 2 hours. Do not open the oven as the meringues bake. Turn off the oven after 2 hours and let the meringues sit inside the cooling oven for 20 minutes. Remove from the oven and cool completely. When they’re just about coo, melt the 1 oz. of chocolate in a double boiler or use the microwave. If using the microwave, melt in 15 second increments, sopping and stirring between until melted and smooth. Cool for 5-10 minutes. It is easier to adhere mushrooms if the chocolate is slightly cool. Once meringues have cooled, use a flat spatula to remove them from the baking sheets. Dot a bit of chocolate onto the center of the botto of a mushroom top. Adhere a stem to it. Place back on the baking sheet to set. If stems or tops still have a little peak, scrape off with a knife. Leaning them against the rim is helpful if they keep toppling over. Repeat with remaining tops and stems to form mushrooms. Let chocolate cool and harden, about 1 hour.
Remove the cake roll from the refrigerator and allow to sit on teh counter for a few minutes to warm up as you prepare the whipped cream.
Make the whipped cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream , liqueur, confectioners’ sugar, and cocoa powder on medium to stiff peaks form, about 2-3 minutes.
Gently and very slowly unroll the cake. Spread whipped cream evenly on top, leaving about a 1/2″ border around the cake. I like using a large or small offset spatula to spread. Sprinkle chopped hazelnuts on top. Gently roll the cake back up, without the parchment / towel this time. Roll it slowly. This part can be messy. Carefully place on a cutting board. If the exterior of the cake looks moist, dust with a little cocoa powder. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 2 days before shaping and topping with ganache.
Make the ganache: Place chopped chocolate in a medium bowl. Heat the cream in a small saucepan until it begins to simmer. (Don’t let it come to a rapid boil — that’s too hot.) Pour over chocolate, then let it sit for 2-3 minutes to gently soften the chocolate. Slowly stir until completely combined and chocolate has melted. Ganache will be thin, so it has to thicken before using. Refrigerate, uncovered, for at least 30 minutes and up to 1 hour to thicken.
Remove rolled cake from the refrigerator. Diagonally slice a 3-4″ section off one end. At this point, I usually place the cake on a serving platter. Place the angled side against a side of the roll, forming a branch. Slowly pour and spread thickened ganache all over the top and sides of cake. Feel free to leave the cut ends exposed or spread ganache over the ends — there should be plenty to use. Use a fork to make textured lines resembling tree bark. Feel free to wip the serving plate if ganache dripped all over.
Decorate with meringue mushrooms, sugared cranberries and rosemary, and a dusting of confectioner’s sugar just before serving.
Cover leftover cake and store in the refrigerator for up to 3 days.

TurleyFamily2026-07-02T19:16:54+00:00June 8th, 2026|

Peanut Butter Banana Bread

Prep Time: 25 min | Bake: 45 min + cooling | Yield: 2 loaves (12 slices each)

Ingredients

Topping

1/2 cup all-purpose flour

1/2 cup packed brown sugar

1/4 cup creamy peanut butter

1/2 tsp ground cinnamon

Batter

1/2 cup butter, softened

1 pkg (8 oz.) cream cheese, softened

1-1/4 cups sugar

2 eggs

1 cup mashed ripe bananas

1 tsp vanilla extract

2-1/4 cups all-purpose flour

1-1/2 tsp baking powder

1/2 tsp baking soda

1 tsp ground cinnamon

1-1/2 cups semisweet chocolate chips

Instructions

In a small bowl, stir the flour, brown sugar, peanut butter and cinnamon until crumbly; set aside.
In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine the flour, baking powder, baking soda and cinnamon; stir into creamed mixture just until moistened.
Divide half of the batter between two greased 8-in. x 4-in. loaf pans; sprinkle with half of the topping. Top with chocolate chips. Repeat layers of batter and topping.
Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

TurleyFamily2026-06-08T22:20:24+00:00June 8th, 2026|

Black Forest Cake (From a Mix)

Prep: 10 min | Bake: 25 min + chilling | Yield 6-8 servings

Ingredients

1 package (9 ounces) chocolate cake mix

1/2 cup water

1 egg

1 package (3 ounces) cream cheese, softened

2 tablespoon sugar

1 carton (8 ounces) frozen whipped topping, thawed

1 can (21 ounces) cherry pie filling

Instructions

In a small mixing bowl, beat the cake mix, water and egg on medium speed for 3-4 minutes. Pour in to a greased 9″ springform pan; place pan on a baking sheet.
Bake at 350°F for 23-25 minutes or until cake springs back when lightly touched. Cool on a wire rack.
In a small mixing bowl, beat cream cheese and sugar until fluffy; fold in whipped topping. Spread pie filling over cake; top with cream cheese mixture. Cover and refrigerate for 4 hours. Remove sides of pan.

TurleyFamily2026-05-25T17:02:05+00:00May 23rd, 2026|