I love cupcakes. They are just darn cute. You get your very own mini cake . . . and nobody has to help you eat it! Don’t you love these new foil liners by Wilton. They hold up . . . keep their shape . . . and retain all of the color. You really […]


  • Kristen - 08/10/2012 - 12:42 am

    Your cupcakes are darling, perfect! The recipe sounds delicious!ReplyCancel

  • Jo and Sue - 08/10/2012 - 6:42 am

    In the directions for your Lime Fluff Frosting you don’t say what to do with the container of whipped topping…. Do you just fold it into the condensed milk after it is beaten?
    Can’t wait to give this a try, it sounds amazing!ReplyCancel

    • Jonna - 08/10/2012 - 9:13 am

      Hi Jo, Sue and Carol,

      Yes…..fold it into the lime juice and condensed milk. Sorry, that’s what I get for always
      being in a big hurry!

  • Aimee @ ShugarySweets - 08/11/2012 - 6:20 am

    They are so pretty, and sound delicious too!ReplyCancel

  • Heather Sanders - 08/11/2012 - 8:46 pm

    These look delicious! I absolutely LOVE everything that I have tried from your blog. I was wondering if you would tell me what tip you used for these cupcakes and what your favorite tips are for cupcakes, in general? I am going to be making a TON of cupcakes for my sons first birthday party (many of your recipes, bytheway) and I just seem to struggle to make them look good. I am hoping figuring out the right tip might help.ReplyCancel

    • Jonna - 08/13/2012 - 6:50 pm

      Hi Heather,

      I used a Wilton 1M tip. It’s my favorite! I guess the one thing that is really important is to only fill your tins 2/3 full….don’t overfill, or they won’t be pretty. I use a large ice cream scoop for the regular size cupcake.


  • Spink - 08/20/2012 - 12:51 am

    When you say frozen whipped topping, what do you mean? Could you give me your favorite brand?ReplyCancel

    • Jonna - 08/20/2012 - 4:53 pm

      Hi Spink,

      I just used Cool Whip. It’s really quite yummy even with Cool Whip instead of real Whipped cream. The frosting holds up well.

  • Spink - 08/21/2012 - 12:25 am

    Thanks for answering, I have one more question, can you use regular whipped cream? Sorry to bother you, but my family is slightly opposed to Cool Whip.ReplyCancel

  • Christen - 11/15/2012 - 10:59 am

    I just made these and I could sit and eat all of them by myself!!! They are so delicious!!! I was wondering if you had tried doing the frosting with other flavors, like a lemon or even an almond/cherry (amaretto) flavor? by just replacing the lemon with the lime?
    Thank you again. Love these and I’ll be trying more of your recipes!!!!ReplyCancel

Before I head outside to mow the lawn and pick the peas . . . I wanted to share a a delicious little melt in your mouth, jam filled Shortbread Cookie. I’m sorry, I simply have not had the time to plate & style  . . . so here is the rough draft straight from […]


  • Brianna - 08/08/2012 - 3:35 pm

    This looks AMAZING! I’m going to make it sometime this week. Thanks for sharing! (I love your blog by the way. All the recipes are delicious and not terribly difficult!)ReplyCancel

  • Phyllis - 08/09/2012 - 5:44 am

    Been making these for years! They are great for Christmas. If you want to fancy them up, you can cut on the diagonal, sprinkle the edges with colored sugar and use anything to fill it. I use grape jam and peanut butter chips with chopped peanuts, or cherry jam with mini chocolate chips. You can use about anything. We call them Split Seconds because you get so many cookies in such a short time!ReplyCancel

  • Jane - 08/09/2012 - 6:25 am

    These looks so good! I have bookmarked them for the holidays! Thanks for another great recipe!ReplyCancel

  • Suzanne Perazzini - 08/09/2012 - 3:26 pm

    What a great idea! I would never have thought of decorating them in such a simple way. When eating them, there would be the anticipation of the mouthful that contained the topping. Yum.ReplyCancel

  • Ellie - 08/09/2012 - 11:09 pm

    These look great just the way they are, busy lady! I’ll try it for Christmas.ReplyCancel

  • chantel - 04/02/2013 - 3:53 pm

    These look delicious! says chill for 30 minutes but does not specify how long to bake for?? Let me know! Cant wait to bake them! Thanks! 🙂ReplyCancel

What do Caramels and the Garden have to do with one another? Nothing! That’s precisely the way I wanted it. Homemade Caramels are a staple in this house, and I often try new recipes. I already knew that this one was a winner, since my good friend Teressa brings these at Christmas. Since I officially […]


  • Katrina @ Warm Vanilla Sugar - 08/06/2012 - 3:38 pm

    Your garden is beautiful! I’m soooo jealous! Also, lovely caramels 🙂ReplyCancel

  • Jane - 08/07/2012 - 5:26 am

    I would love to make those caramels for Christmas gifts! That’s quite a garden you have there! I would love all those fresh vegetables!ReplyCancel

  • Eva - 08/07/2012 - 7:52 am

    Hi- these look delish!
    Do you use the light or dark Karo corn syrup??ReplyCancel

  • Erika - 08/07/2012 - 1:22 pm

    This is definitely a family favorite 🙂 Yours always seem to look much better though…ReplyCancel

  • Debra - 08/07/2012 - 11:20 pm

    Thanks for showing us your garden, it’s beautiful! You must have your hands full at harvest time! The caramels sound good too:)ReplyCancel

  • suzanne Perazzini - 08/08/2012 - 4:37 am

    Oh the beauty of a home garden to wander in. And thank goodness for your husband. Lovely garden shot.ReplyCancel

  It’s hot. It’s muggy today. I picked and picked and picked Raspberries early this morning. Visions of this delectable frozen Cheesecake swirled in my head. They just kept swirling . . . so I made it! Since we have an ample amount of Raspberries at my house . . . I used Raspberries. You […]


  • Claire @ Claire K Creations - 07/25/2012 - 2:32 am

    It looks beautiful and I’m so jealous of your abundance of raspberries!ReplyCancel

  • Jen @ Jen's Favorite Cookies - 07/25/2012 - 10:27 am

    I love that this is frozen! It makes it so refreshing for summer. I wish I was at your house picking fresh berries with you!ReplyCancel

  • Brandi - 07/26/2012 - 6:48 pm

    OHHHHH how I wish I was there to have a bite or two of that. I am so hot right now, and tired, It would be a great reward after a long day. MMMMMMMmmmmmmmmmm
    My raspberries are just coming on right now. Guess I will miss most of the picking of them. 🙂ReplyCancel

  • Daniela @ food recipes HQ - 08/02/2012 - 6:38 am

    This looks good and healthy! I wish I could make it right nowReplyCancel

  • Patricia Peterson - 08/04/2012 - 1:42 pm

    I’ve nominated you for “Very Inspiring Blogger Award”! Come check it out at http://www.twogirlscookingblog.com/2012/08/very-inspiring-blogger-award/

  • Janelle - 08/22/2012 - 9:37 pm

    Do these freeze well long-term? Like, if I made a batch in cupcake tins to keep in the freezer for when I want a fruity cheesecake dessert, does it keep well for a few months?ReplyCancel

    • Jonna - 08/23/2012 - 12:31 pm

      Hi Janelle,

      Yes…they freeze very well. Just make sure that you keep them in a well-sealed freezer container.


Two things on my mind. It simply won’t hold more than two things at once. 1.  Thank You, Thank You, Thank You to all of you that voted for my simple Blog over at BABBLE.  I was beyond thrilled to find out that I made the top 100 Food Blogs! see . . . you […]


  • ChiTown Girl - 07/21/2012 - 5:42 pm

    Yep, we call them Magic Squares. Actually, my uncle has always called them Better-Than-Sex Cookies. It was particularly amusing when we were little kids and he called them that – NOT! If you add butterscotch chips, they become what we call 7 Layer Bars. Any way you make ’em, I love ’em!ReplyCancel

  • suzanne Perazzini - 07/22/2012 - 3:40 am

    Down here in New Zealand, I have never heard of these bars but I sure like the idea of the marshmallow layer. Congratulations on making the top 1oo bloggers – quite an honour.ReplyCancel

  • Jane - 07/22/2012 - 5:56 am

    We always called these bars Santa Snacks because my Mom mostly made them for Christmas when we were growing up. I love them!

    Congrats on making Babble’s Top 100! 🙂ReplyCancel

  • Janet - 07/22/2012 - 8:02 am

    We call them ‘Drizzle Bars’ because you drizzle the sweetened condensed milk over everything. Yum! Glad you are healthy again and congrats on making the top 100 list!ReplyCancel

  • Tracy - 07/22/2012 - 8:07 am

    So happy to hear you are feeling better. These are a must in our house at Christmas “Magic Cookie Bars”. Love this recipe. I’m with you about snakes I go into full panic mode when I see one, I’m terrified of them. Congrats on making the top 100 you definitely deserve it.ReplyCancel

  • Michelle - 07/24/2012 - 10:44 pm

    Yay! You’re back! I’m sorry you were sick and I’m glad you’re all better. Thanks for the yummy recipe!ReplyCancel

  • Karen - 08/02/2012 - 7:13 am

    New follower here, found you on the Babble list!ReplyCancel

HAPPY 4TH OF JULY! It’s sunny, hot, windy and picture perfect for a hometown parade. My heart goes out to so many families who have recently lost homes to wild fires. It will be difficult for so many, to celebrate this 4th of July Birthday. We need to offer support and keep them in our […]


The other day, we went on a hunt. A Big Hunk Hunt. We failed miserably, and came home without even one. They certainly aren’t my favorite candy bar . . . but the hubbie really likes them. He doesn’t love anything sweet – except for me of course. hee hee. So . . . I […]


  • Lynn - 06/28/2012 - 4:08 pm

    Thanks for doing all the research and sharing what you find is the best. I’ve never heard of this candy bar before. Sounds and looks amazing. Going to try this for sure this summer.ReplyCancel

  • Barbara @ Barbara Bakes - 06/28/2012 - 8:50 pm

    My hubs is a Big Hunk lover. I should make this for him.ReplyCancel

  • Dottie - 06/29/2012 - 2:03 am

    I have such a sweet tooth lately and this will take care of that I am sure!ReplyCancel

  • Katrina @ Warm Vanilla Sugar - 06/29/2012 - 4:25 am

    This is such a fun sweet treat! Yum!ReplyCancel

  • Kristin - 06/29/2012 - 6:14 am

    Big Hunks are my all time favorite!!! I’m so excited to see this recipe today and I can’t wait to make it! Thanks so much for sharing!ReplyCancel

  • Jeanne - 06/29/2012 - 6:27 am

    I cannot wait to try this. Big Hunk is my favorite candy. Does this recipe have the same properties as the original? Chewy but also breaks when you smack it on the table…ReplyCancel

    • Jonna - 06/29/2012 - 7:13 am

      Hi Jeanne,
      Yes…they taste almost identical. I cooked my syrup to 280 degrees exactly. Make sure that you test your thermometer.
      My second batch seemed a little stiffer than the first, but I still did 280.
      They are also really good topped with melted chocolate for a LOOK bar.


  • Janelle - 06/29/2012 - 8:08 am

    For the record, what you have in your pictures is NOT marshmallow fluff. Fluff is a brand name, and is a similar though different product.ReplyCancel

    • Jonna - 06/29/2012 - 10:28 am

      Hi Janelle,

      I’ve tried both, and both work equally the same.
      Use Fluff if you can find it…..if not use the other.
      For the record, I can’t tell any difference.


  • Kim - 07/01/2012 - 1:13 pm

    Have you ever had an ABBA ZABBA? It’s like big hunks but with creamy peanut butter in the middle instead of peanuts. I think it is even made by the same company. I wonder if this would work that way. Also, FYI, you can get almost any candy bar at Winco in I.F.ReplyCancel

  • esha - 07/24/2012 - 10:22 am

    can u use honey instead of karo syrupReplyCancel

    • Jonna - 07/24/2012 - 10:26 am

      Hi Esha,
      I haven’t tried this recipe with honey, but it probably would work just fine.

  • Daylee Richadrs - 08/01/2012 - 6:31 pm

    This look amazing! I’m definitely going to make these soon, but I was wondering if Butter Toffee Nuts would be a tasty substitute. Any ideas?ReplyCancel

  • Ashley - 09/27/2012 - 6:59 pm

    Big hunks are one of my Dad’s favorite Candies so I made this recipe for him and LOVED them! The only problem was that the wax paper kept sticking to the candy, which got kind of annoying (luckily my dad “suffered” through them anyway). Did you have this problem? Should I use a different brand of wax paper? This was my first time to make a wrapped candy, any suggestion would be awesome.ReplyCancel

    • Laura - 08/24/2015 - 1:48 pm

      I would use plastic wrap.ReplyCancel

  • andrea - 12/12/2012 - 12:10 pm

    We’ve been making these candies since I can remember for a christmas treat. Parchment paper always seems to stick less then waxed paper. Also don’t wrap them on a humid day 😉ReplyCancel

  • janett - 12/14/2012 - 10:55 am

    Help! I’m wondering why my sugar mixture stuck to the sides of my mixing bowl.. Does anyone have a idea or suggestion? Thanks

    ****Hi Janett,

    I always butter the sides of my pot. Also….make sure you don’t stir at all, during the two minute wait!
    You can also butter the sides of your mixing bowl if you had problems with it sticking.


  • Laura - 07/28/2013 - 9:18 pm

    Mmmmm these look so sweet and chewy and delicious! Great Job 🙂ReplyCancel

  • Lesa - 11/08/2013 - 11:41 pm

    I can’t wait to make these. I can’t find Big Hunks very often, usually only when we travel out West somewhere. They just don’t seem to have them anywhere in CT or in the East anywhere. And truthfully it is difficult for me to eat them because I am allergic to peanuts so I have to pick them all out and then take benadryl and use my inhaler. Not a safe practice.
    I will be able to make my own and never have to worry about it again. Thank you so much!ReplyCancel

    • Get Off Your Butt and BAKE - 11/10/2013 - 5:56 pm

      Hi Lesa,

      You made me laugh! Please be careful!
      Homemade Nougat will be much SAFER for you.
      My husband love these….I lost a crown eating these, so be careful . . . peanuts or not!


  • Larry - 09/25/2014 - 5:09 pm

    Thank you for sharing the Big Hunk recipe with us. We love Big Hunks, and are looking forward to making them. But I have one question. You picture shows butter chunks with the marshmellow mixture, but the recipe does not say how much butter chunks. Would appreciate you reply. Thank you.ReplyCancel

    • Get Off Your Butt and BAKE - 09/27/2014 - 5:25 pm

      Hi Larry,

      I found that you really don’t even need to melt the butter as the original recipe states.
      I just add the Tablespoons of room-temp butter along with the marshmallow cream in one bowl.
      Refer to the pictures that show step by step.
      You can either do it this way, or just follow the original recipe. Either will work just fine.

      Thank you,

  • Kristine - 06/13/2015 - 5:15 pm

    I and my daughter are BIG HUNK LOVERS!
    We shared a Big Hunk this afternoon and found that we needed another! Lol
    I said to my daughter “too bad we can’t just make our own”
    She told me to find it on the internet -she is 7.
    What a super idea because we found your recipe and now we can’t wait to make our own. But can you tell me, is this version harder to eat, as in extra sticky? I read that you lost a crown trying to eat it.ReplyCancel

    • Get Off Your Butt and BAKE - 06/19/2015 - 6:51 pm

      Hi Kristine,

      They are almost the same. Both are really good!
      As for the crown, it’s been replaced and hopefully stays in.


  • Rosa - 07/10/2015 - 3:51 pm

    I wanted to know if the hot Karo mixture and marshmallow cream can be mixed using a mixer instead of by hand for ease due to arthritis?ReplyCancel

  • robert - 07/14/2015 - 2:32 pm

    My wife made great batch, however the candy seem to be a little soft and gooey and sorta melted down in room temp from the refrig. Shouldn’t there be a hardening solution to the mix?
    thank you.

  • Jill - 09/10/2015 - 12:38 pm

    Robert-it sounds like you may not have cooked it to a hard crack stage or you have high humidity conditions, which may also effect the outcome of candy. Also, some candy thermometers are wrong! I invested in a better quality thermometer and have been much happier since. You can test your thermometer’s accuracy by putting it in a pot of water just as it reaches a full boil. At sea level, water boils at 212° F. At my altitude, 4300 ft., water boils at roughly 204°F. So make the adjustments accordingly on your thermometer. Since I also live in a very dry climate, I have made slight adjustments to all my candy recipes to compensate. When all else fails, use the bowl of cold water test to determine doneness. It never failed my grandma who, as far as anyone knows, never had a failed batch of candy!ReplyCancel

  • kenzie king - 11/08/2016 - 8:17 pm

    This is on my to do list for tomorrow! Out of curiosity, why do you not scrape down the sides of the pan, but discard it? Thanks for the fun recipe. I usually stop reading recipes that include marshmallow of any kind, but I love the Big Hunk so I had to keep reading. I’m hoping for stellar results. 🙂ReplyCancel

    • Get Off Your Butt and BAKE - 11/13/2016 - 3:43 pm

      Hi Kenzie,

      The reason you don’t scrape the sides of the pan when making candy, is so that any remaining sugar crystals that are clinging to the sides of the
      pan, don’t turn the whole batch of candy to sugar. It’s the hope that all sugar is dissolved, but once in a while a pesky little bit refuses to melt fully.
      Just pour the center, without scraping the sides into the dish or pan. Once that is done . . . you can scrape the sides and eat that part!


Pesto. I like it on Pasta, Sandwiches, as a dip for chips and crusty bread. My funny husband thinks it tastes like Sage Brush . . . but still eats it. It’s delicious on my new favorite Pizza crust – Remember the Jim Lahey recipe I posted. I’m telling you . . . it’s fabulous! […]


  • Jennie @themessybakerblog - 06/27/2012 - 10:10 am

    Yum! Your pesto looks delicious, especially on the bread with the tomatoes and melted cheese. I love that white plate in the photo.ReplyCancel

  • Suzanne Perazzini - 06/27/2012 - 9:45 pm

    I adore pesto but would use only pinoli to create the traditional pesto. Where I lived in the north of Italy, we used a mixture of parmesan and pecorino cheese rather than pure parmesan. Here in New Zealand, it is hard to find pecorino so parmesan it is. I know there are various different versions of pesto and they are all delicious. I make one with rugola instead of basil and it creates a great peppery pesto.ReplyCancel

Lazy is my middle name this week. I’m FED UP with feeling crappy . . . soooooo  . . . no more! I have a scrumptious and super easy recipe for you today. It’s certainly one of our favorites for the grill. Our meat of choice was Chicken today, but Beef chunks is also delicious. […]


  • Anne - 06/22/2012 - 8:46 am

    Honey BBQ Kabobs, how delicious they look. I enjoy your recipes, and your notations about them. You make me laugh! I’m curious, what is Canadian Seasoning?ReplyCancel

    • Jonna - 06/22/2012 - 9:00 am

      Hi Anne,

      Canadian seasoning is a mixture of 5 spices, that works well for both steak & chicken. Sometimes the label will actually say
      Canadian Steak Seasoning. I like the TONE’S brand. I find it at Sam’s Club. If you can’t find it, substitute with your favorite
      chicken or steak seasoning blends. Thanks for leaving a sweet comment!

  • Tracy - 06/22/2012 - 11:08 am


    Thanks for this great looking recipe I am going to try it this weekend. I came on to ask what is Canadian Seasoning too. Since I am from Canada you would think I should know, but I have never heard of it until I read your comment, then I realized that it probably is what we call Montreal Steak Spice Seasoning here.ReplyCancel

    • Jonna - 06/22/2012 - 12:27 pm

      Hi Tracy,

      At Sam’s club, the Canadian Seasoning and the Montreal Seasoning are two different spice blends.
      I have both, but much prefer the Canadian Seasoning blend. Hopefully you will be able to find it there.
      If not, use your favorite seasoning in the honey, soy sauce and oil combination.

      Thanks for commenting,

  • Jp and Sue - 06/25/2012 - 6:05 am

    Oh my goodness….that looks amazing. I really need to make these now! 🙂ReplyCancel

  • Kristi Cravalho - 07/05/2012 - 6:04 pm

    Hi Jonna, Thank you for this recipe!! I made them for the 4th of July and they were a hit with my family! They were delish!! You always have the best recipes and I always look forward to your next post. I am sorry that you have not been feeling to grand and I hope you are getting back to 100%. Thanks for all you do and keeping our families fed with your great recipes =)ReplyCancel

  • Kim - 08/16/2012 - 5:29 pm

    I’m new to your blog, but lovin’ it. I made these kabobs last night and they were a huge success with my big family. Any recipe that pleases all six of us is a keeper. I mixed it up in the morning before work, and grilled it up quickly for dinner. Thanks!ReplyCancel

  • LB - 09/08/2012 - 3:24 pm

    This sounds wondeful. Can you tell me where the 2 cloves of garlic come in please? Thinking not on the skewers? Thanks.ReplyCancel

    • Jonna - 09/08/2012 - 3:33 pm

      Hi LB,

      I updated the instructions, so it will be a bit easier to understand.

Hi. It’s been a while. Thoughts of cooking or baking of any kind were erased from my mind for a while. Nothing looked good, tasted good or stayed down for long. I’m convinced that I’ve lost many needed brain cells! When you walk around the house looking for a ringing cell phone . . . […]


  • Kim - 06/20/2012 - 11:52 am

    These mini pies look amazing as does everything you post here. My daughter is getting married next March and we have decided to do a Wedding desert table as she doesn’t want a big Wedding cake. I think these little berry pies would be perfect. Thanks for sharing. Love your blog!!

  • aimee - 06/20/2012 - 1:58 pm

    oh my goodness these mini pies look absolutely divine. I love making cute bite sized treats. I don’t however love blueberries (I like them, just not love) do you think this would work with strawberries or raspberries or peaches? MMM! pinned.ReplyCancel

    • Jonna - 06/20/2012 - 3:24 pm

      Hi Aimee,
      Yes…use any fresh fruit you like. Canned pie fillings will also work perfectly.

  • Faye - 06/20/2012 - 2:05 pm

    These looks amazing! I haven’t had much success making mini-apple pies in muffin tins. I always have trouble removing them and keeping them intact. Do you have any tips? Did you spray your muffin pan? Thanks for the great recipe!ReplyCancel

    • Jonna - 06/20/2012 - 3:29 pm

      Hi Faye,

      When you take the pies out of the oven, immediately go around the edges very carefully with a sharp knife, and go around the edges so that the
      bubbly syrup doesn’t stick to the edges of the tins. Do it a couple of times. Let them cool a bit more, then remove them to a wire rack.
      I didn’t grease the tins, but they came out great. Just don’t let the bubbly syrup from the fruit harden or stick to the edges after baking.
      Good luck,

  • Beth - 06/21/2012 - 5:23 am

    Holy Cow! These look delicious! Just so happens I went blueberry picking last week and have 2 gallons of fresh berries. Wondering, can the filling be made with frozen berries?ReplyCancel

    • Jonna - 06/21/2012 - 10:01 am

      Hi Beth,
      Frozen berries will work just fine. Make sure that they are drained well from ice & moisture, so that the fruit mixture isn’t too runny.

  • Shelley - 06/21/2012 - 12:13 pm

    These look wonderful and just in time after our blueberry picking expedition! I just may be trying these really soon. Glad you are feeling better! 🙂ReplyCancel

  • Suzanne Perazzini - 06/21/2012 - 5:05 pm

    I’m sorry to hear you have been so sick. Food is certainly not going to attract you right now. But those pies look seriously good and I have enjoyed reading your tips for getting great cooked pastry.ReplyCancel

  • aimee - 06/21/2012 - 11:38 pm

    These are adorable! and yummy looking too 🙂ReplyCancel

  • Shannon Carter - 06/22/2012 - 9:32 am

    Mom…those look so good! Where are mine? They look to time consuming to make! Mine wouldn’t turn out like yours anyways. I’m glad your feeling better!

    Love you!ReplyCancel

  • Liz - 07/15/2012 - 1:44 pm

    Found your blog through Pinterest and LOVE it!! Your work is great!!ReplyCancel

Sorry for the long pause . . . A bug caught me. When I find it . . . he better look out!!! I will return soon.  


Thumbing through The Perfect Finish Cookbook . . . is a thrill for the senses. The Author – Bill Yosses, is the executive pastry chef at the White House. The pictures are amazing and I found myself dog-earing half the book! The Blueberry Angel Muffins stopped me in my tracks. Is it a muffin or cake? […]


  • Katrina @ Warm Vanilla Sugar - 06/05/2012 - 12:28 pm

    YUM! These look fabulous! Great idea!ReplyCancel

  • Janine (sugarkissed.net) - 06/05/2012 - 1:29 pm

    Cake for breakfast? You’ve got my attention!ReplyCancel

  • Suzanne Perazzini - 06/06/2012 - 4:06 am

    I love the idea of all those whipped eggs in the muffins. They must be quite a different taste sensation.ReplyCancel

  • Avrl - 06/06/2012 - 8:00 am

    Such a lovely blueberry treat! I just can’t wait till blueberry picking season to start here in Southern NH!ReplyCancel

  • Jen @ Jen's Favorite Cookies - 06/06/2012 - 11:50 am

    Yum! What a fun breakfast! It’s so nice to have yummy light options, isn’t it?ReplyCancel

  • Jessen - 06/07/2012 - 6:06 am

    Man! I never even thought of doing that. . . Great Idea! =) Glad you did!ReplyCancel

  • Ashley - 06/13/2012 - 9:55 am

    Thank you for posting these just in time for Fathers day! Angel Food is my father’s favorite and he is going to love that he can now have his favorite cake in a muffin.ReplyCancel

  • Ashley - 06/15/2012 - 1:18 pm

    what temperature is the oven suppose to be at for baking these delicious looking muffins?ReplyCancel

    • Jonna - 06/15/2012 - 1:56 pm

      Hi Ashley,
      Use a 375 degree temp.


  • Barbara - 06/18/2012 - 11:14 am

    I LOVE that cookbook. How did I miss this?

For years and years and years, I’ve been making Cream Puffs. For years and years and years, they bake and rise beautifully . . . and then deflate. Not any more . . . I say! Cream Puffs really are very simple to make. They are even easier to eat. It’s all in the slit […]


  • Katrina @ Warm Vanilla Sugar - 05/31/2012 - 8:19 am

    Mmm mmm these look so delicious! Love it!ReplyCancel

  • Puppydogs - 05/31/2012 - 6:44 pm

    Does the chocolate sauce get hard or stay creamy soft?

    • Jonna - 05/31/2012 - 7:08 pm

      Hi Puppydogs,

      This Hot Fudge Sauce doesn’t get hard….it stays creamy soft!
      It’s perfect on ice cream as well.


  • GretelC - 06/01/2012 - 12:15 am

    instant vanilla pudding? Cool whip? Yuck! So disappointed!ReplyCancel

    • Jonna - 06/01/2012 - 6:30 am

      Hi Gretel,

      Don’t knock it until you try it! I would have thought the same thing,
      but it’s delicious. It doesn’t weep like a traditional Pastry cream will after being in Cream Puffs for a while, and I’ve never served it to anyone who didn’t love it and want the recipe. If you use Fat free Condensed milk, it is rather low in calories compared to a traditional Pastry Cream.
      However…you can always skip making it!


  • Dottie Wyatt - 06/01/2012 - 12:43 am

    OMG I am going to have to hide the scales and just deal with the extra pounds!ReplyCancel

  • Teresa - 06/02/2012 - 10:27 am

    I read, but haven’t written before. Just wanted to say that you make some amazing things, and I love all the tips you have included. It is sad that someone would leave such an unkind comment. Not everything that pops into ones mind needs to be shared. If those are your thoughts, just move along. I think they sound wonderful and will probably make them!ReplyCancel

  • Jessica the baker - 06/03/2012 - 9:59 pm

    These look absolutely delicious!ReplyCancel

  • Kathy T - 07/12/2012 - 4:57 pm

    I just found your site thanks to Pinterest. So far everything looks delicious, but I have to comment on your photographs. Completely awesome. I’ll be trying some recipes soon!ReplyCancel

  • Susann Drake - 11/15/2012 - 2:35 pm

    About the bread flour. Do you think regular flour with Hodgson’s gluten added would give good results?ReplyCancel

    • Get Off Your Butt and BAKE! - 11/15/2012 - 2:44 pm

      Hi Susann,

      I’ve made these using regular All purpose flour, and the results are fine.
      I think it would give you good results!


  • rachel - 01/23/2013 - 5:03 pm

    I don’t know if there’s a misprint or if I’m just doing something wrong, but I tried making the cream and it never set up or got firm. I swear I’ve read the directions 20 times and finally I just added the cool whip to see if it would help and it’s turned into a runny goopy mess. So wish I could have tasted the goodness!ReplyCancel

    • Get Off Your Butt and BAKE! - 01/23/2013 - 5:23 pm

      Hi Rachel,

      I checked the recipe and it’s correct….did you use instant vanilla pudding?
      I can’t figure it out. The small package of instant pudding, 1 1/3 cups of Cold water whisked together with one can of Condensed milk.
      Whisk it all together and refrigerate for 15 to 20 min. It will be quite firm in the bowl.
      Then add the 2 1/2 cups of Cool whip. It soooooo good for fruit dip as well.

      I hope it will work for you! Email me if you like at:


  • Rachel - 01/31/2013 - 7:32 pm

    My only conclusion is that I got a bad box of pudding. Is that even possible? 🙂 Guess so!

    I so much enjoy your blog. Thanks for sharing with the rest of the world!ReplyCancel

  • rachel - 02/23/2013 - 7:32 pm

    Jonna! I tried making the cream again and it turned out great! It set up just like it is supposed to…I really do think I got a dud box of pudding last time. Thanks for another great & easy recipe–it was a crowd pleaser!ReplyCancel

  • Julie Rockliff - 01/25/2014 - 10:30 pm

    Hi Rachel,

    I have just used this receipe and they are billiant.

    My puffs are now basking in all their glory in my oven, they are golden brown crisp and they will be delicious.

    I shall serve them to friends tonight with carmel sauce and whipped cream.

    I shall go and do a taste test, just to be sure!!!!!!!!!!!!!!!!!!!!


  • Suanne - 07/29/2014 - 2:48 pm

    My puffs have always fallen until I tried your tip on making the slit on the side! Thanks!ReplyCancel

  • Marlena - 07/22/2015 - 11:09 am

    Hi! Thank you for the recipe! They look lovely.
    I will be traveling and we won’t be enjoying these until three days from now– any suggestions as to how I can keep these as fresh as possible? I won’t fill them until the day they are served but do you suggest storing them in an airtight container and then freezing?ReplyCancel

I grew up eating homemade Taffy. My great grandmother Harriet was a pro. She had a amazing way of “testing” the candy to see if it was ready to pull off the heat. Grandma would simply dip and swirl two fingers in that hot, boiling syrup!


  • Brandi - 05/25/2012 - 9:19 pm

    I seriously still can not believe she would just dip her fingers in the boiling sugar and test it that way. That is crazy to me. I wonder if she had any feeling in them.

    I laugh about “your little helper” vanishing during the wrapping part of this project. That is just to funny. But, I am glad Dad did a little stretching for you.

    i LVOE the pictures. They are so adorable. Love the green polka dot. So adorable. They look great!

    And last but not least. My address is…. your more then welcome to mail me a few pieces of that Vanilla Nut taffy! My mouth is watering just thinking about it! MmmmmmmmReplyCancel

  • Brandi - 05/25/2012 - 9:20 pm

    Oh, and I wanted to add… that is the perfect use of Great Grandma’s shot glasses!!! I just loved it! So cute.ReplyCancel

  • Ashley - 05/26/2012 - 12:39 am

    Salt water Taffy is just about my favorite candy and I can never find it…Probably because I live in the desert. Believe me I always stock up on the stuff when I am on the coast. I don’t know why I never thought about making Taffy before but I am excited to try it! Thanks for sharingReplyCancel

  • Kristen - 05/26/2012 - 1:10 am

    Your taffy looks wonderful! Thank you for the recipe, I think I will try the chocolate. Love your website!ReplyCancel

  • Katrina @ Warm Vanilla Sugar - 05/26/2012 - 5:35 am

    So cool! I had no idea how this was made!ReplyCancel

  • Susan - 06/05/2012 - 11:46 am

    Jonna, I second Brandi’s idea of just sending some my way. Brings back great memories, as Mom and I made Vinegar, and Molassas taffy. Can’t wait to try it with the grandkids. I have had my finger burnt many times, but never because I stuck it in hot candy on purpose. Mom made the best Toffee that I have ever eaten. Just plain even without the chocolate. I finally got up the nerve to try it, and Yea. It as good as hers, finally!!! Keep bringing the yummy recipies and fun blog.ReplyCancel

  • Amber - 08/30/2012 - 6:43 pm

    This is really cool. Love the pics. Thanks for sharing!ReplyCancel

  • Wendy - 03/18/2014 - 6:50 pm

    My first batch was a little too soft. After sitting on the counter my pieces flattened out quite a bit. Did I not pull it enough? Or do I need to 4 degrees hotter on the temp? Tastes great though!ReplyCancel

    • Get Off Your Butt and BAKE - 03/19/2014 - 7:43 pm

      Hi Wendy,

      Yes…..possibly our Candy thermometers are a bit different. Pulling it longer, until most of the gloss is gone, will result in taffy that will keep it’s shape a bit better. You can also just cook it a few degrees longer . . . as you thought.
      I do hope you were able to enjoy the taffy anyway!


  • Kasey - 02/21/2016 - 4:03 pm

    Do you continue stirring once it starts boiling?ReplyCancel

    • Get Off Your Butt and BAKE - 02/21/2016 - 4:17 pm

      Hi Kasey,
      Once you know that ALL the sugar is dissolved and it is at a full boil you can stop stirring. Don’t scrape the sides of your pan either.
      Hope you enjoy it!!

      • Kasey - 02/22/2016 - 2:18 pm

        Thanks for the response! I have one more question. I was able to pull the taffy but after it was cut and I let it sit it ended up being hard. Did I not pull it enough or did I cook it to too high of a temperature?ReplyCancel

        • Get Off Your Butt and BAKE - 02/29/2016 - 11:12 am

          Hi Kasey,

          It was probably cooked a bit too long. Check your candy thermometer as well.
          I thought mine was working properly and found out I needed to subtract a couple of degrees while cooking candy.
          Hopefully you still were able to enjoy it.


I’ve really need to QUIT buying large bundles of bananas. why? This is why! My usual routine: Buy groceries – bananas included. Load them in Escalade. Shut back door. Open back door . . . grab a green banana. (Not so green that it won’t peel!) Eat banana while heading home. Unload groceries – put […]


  • Katrina @ Warm Vanilla Sugar - 05/24/2012 - 2:47 pm

    Sweet goodness, yes!ReplyCancel

  • Suzanne Perazzini - 05/25/2012 - 1:44 am

    My husband would absolutely do the same thing. He was never handed out a sweet tooth at birth and my son and I have to eat all the sweet goodies I bake on the weekends. Such a chore!ReplyCancel

  • Jane - 05/25/2012 - 5:08 am

    You take the best pictures, Jonna! Yum! Have a great holiday weekend! 🙂ReplyCancel

  • Tamara - 09/20/2012 - 2:12 am

    I have to say- I absolutely love your blog. I’ve cooked several of your recipes and they all turn out sooo delicious!! Just attempted this one tonight and I struggled with the alternate topping! The butter made it all too sticky to come off my hands onto the top. Did I possibly do too much of something? Thanks for always inspiring me to cook!ReplyCancel

  • The Kitchen Kook - 01/27/2013 - 7:03 pm

    Your crumble was simply genius! It made the banana bread a thousand times even better! I just blogged about how good it is 🙂 I’ll have to update when I put the post up!ReplyCancel

  • The Kook @ The Kitchen Kook - 01/28/2013 - 4:45 pm

    Okay, I put my blog post up!! 🙂


    By the way, I tried both the original topping and your crumble topping… and I loved your version a thousand times more!! I love that it’s so crackly and crunchy – and not just a layer of sugar. (Not that there’s anything wrong with a layer of sugar. Hehe.)ReplyCancel