Cream Cheese & Pumpkin Pie

I made this recipe for the first time today and I have decided it will be a keeper!


  • 1 refrigerated pie crust or you can make your own from scratch like me which you can find here
  • 1 cup of sugar
  • 3 tablespoons of all-purpose flour
  • 1 package (8 oz) of cream cheese, softened
  • 1 teaspoon of ground cinnamon
  • 1/4 teaspoon of ground nutmeg
  • 1/4 teaspoon of ground ginger
  • 1/4 teaspoon of ground cloves
  • 3 eggs
  • 1 can (15 oz) pumpkin (not pumpkin pie mix)
  • 1 tablespoon of milk



Heat oven to 350°F.
Place pie crust in 9-inch glass pie plate as directed on the package for one-crust filled pie.
Bake about 10 minutes or until light golden brown.

In a large bowl, beat sugar, flour and cream cheese with electric mixer on low speed or until smooth.


Reserve 1/2 cup in a small bowl.


Add remaining ingredients except the milk to cream cheese mixture in the large mixing bowl.


Beat on medium speed until smooth.

Stir milk into small cream cheese mixture.


Pour pumpkin mixture into the pie shell and set aside.


Slowly spoon cream cheese mixture over the pumpkin mixture. Swirl together the mixture for a marbled design.


Cover edge of crust with strips of foil to prevent excessive browning. Bake for 35 to 45 minutes or until toothpick inserted in center comes out clean. Remove foil for the last 15 minutes of baking.
Cool for 30 minutes and cover loosely and refrigerate for at least four hours before serving.


A classic fall favorite.


– R. Vargas

#DIY Housewarming Gift 

Hey everyone! 

At the request of one of my loyal followers Bobbie of Mrs.Simplicityblog, I decided to share this quick and easy #DIY Housewarming Gift idea that I made for a dear friend of mine. 

Everything displayed can be found at your local IKEA.  

Nothing out of the ordinary or very expensive. Anyone can put together this simple yet sweet gift. You can add in as much as you’d like and customize the items.

Once I tucked everything inside the oven mit and positioned it the way I wanted, voilà! 

You could even tie a ribbon around it for just a little more decor but I personally love the simplicity. 

What did you think of this gift? Is it something you would like to receive? Comment below and let me know! 


-R. Vargas 

Oreo White Chocolate Chip Cookies

It’s a rainy Sunday here in North Texas and it’s perfect weather for staying in and baking.

One of my favorite bloggers Rhanda from Georgia Wife Life  shared a recipe on her blog the other day that I was really wanting to try so this is my post sharing her recipe but you should head on over to her blog for more yummy recipes!


  • 3/4 cup of butter (1 1/2 stick of butter)
  • 1/2 tsp of baking powder
  • 1 tsp of baking soda
  • 3/4 cup of brown sugar
  • 3/4 cup of sugar
  • 2 1/2 cups of flour
  • 1 tsp of salt
  • 2 large eggs
  • 1 tsp of vanilla
  • 1 cup of White Chocolate Chips
  • 10 Oreo Cookies, crushed (I used Double Stuffed Oreo’s)


Preheat the oven to 350°F.

Place Parchment paper on cookie trays and set aside.

Combine all dry ingredients in a mixing bowl. (Flour, baking powder, baking soda, and salt.)


In a separate mixing bowl beat butter, sugar, and brown sugar together until fluffy.



Beat in eggs and vanilla.


Slowly beat in dry ingredients until all combined.


Add Oreo’s and White Chocolate Chips until combined.




I used my cookie scooper to place dough onto my cookie trays but you can roll yours into balls if you do not have a cookie scooper. Remember to give the cookies enough space to bake evenly.


Bake for 10-12 minutes or until you see a nice brown color. Make sure you check the bottom of the cookies!
Afterwards, place the cookies on a cooling rack for a few minutes and enjoy!


Thanks again to Rhanda for sharing this recipe!


-R. Vargas

Hawaiian Banana Nut Bread

This recipe is almost like my banana nut bread recipe but it has a twist of crushed pineapple.
(This recipe makes 2 loaves.)


  • 3 cups of all-purpose flour
  • 2 cups of sugar
  • 1 teaspoon of baking soda
  • 1 teaspoon of salt
  • 1 teaspoon of ground cinnamon
  • 1 cup of chopped nuts
  • 3 eggs, beaten
  • 1 1/2 cups of vegetable oil
  • 2 cups of mashed ripe bananas
  • 1 (8-ounce) can crushed pineapple, drained
  • 2 teaspoons of vanilla extract


  1. Preheat the oven to 350°F.
  2. Combine dry ingredients. Stir in nuts and set aside.
  3. Combine remaining ingredients. Add to dry ingredients, stirring just until moistened.
  4. Spoon batter into 2 greased and floured 9x5x3-inch loafpans.
  5. Bake at 350°F for 1 hour and 5 minutes or until golden brown. Cool 10 minutes before removing from pans. Remove to wire racks; cool completely.


-R. Vargas

| Mrs. Marge Killmon, Annandale, Virginia | Southern Living | 1979 Annual Living |

Zucchini Bread

I’ve been wanting to make zucchini bread for the longest but I have a hard time actually finding zucchini’s. I finally found some and tried this recipe for the first time and I was really happy with it.


  • 2 small zucchinis (ends trimmed)
  • 2 cups of all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon of baking powder
  • 1 teaspoon of ground cinnamon
  • 1 teaspoon of ground allspice
  • 1/2 teaspoon salt
  • 1 1/2 cups of sugar
  • 6 tablespoons (3/4 stick) unsalted butter, melted and cooled
  • 2 large eggs
  • 1/4 cup of whole of low-fat plain yogurt
  • 1 tablespoon of fresh lemon juice
  • 1/2 cup of pecans or walnuts

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Preheat the oven to 350°F.
Grease an 8 1/2 by 4 1/2-inch loaf pan.

Shred the zucchini using the large holes of a box grater.

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Squeeze the shredded zucchini between several layers of paper towels to absorb excess moisture.

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Whisk the flour, baking soda, baking powder, cinnamon, allspice, and salt together in a large bowl.

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In a medium bowl, whisk the sugar, melted butter, eggs, yogurt, and lemon juice together until smooth.

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Gently fold the shredded zucchini and yogurt mixture into the flour mixture with a rubber spatula until mixed well. Gently fold in the pecans.

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Scrape the batter into the prepared pan and smooth the top.

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Bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs attached, about 1 hour, rotating the pan halfway through baking.

Let the loaf cool in the pan for 10 minutes, then turn out onto a wire rack and let cool for 1 hour before serving.

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-R. Vargas


Such a simple and quick recipe to follow, Snickerdoodles are one of my favorite recipes to bake.


  • 1 3/4 cups of sugar
  • 1 tablespoon of ground cinnamon
  • 2 1/2 cups of all-purpose flour
  • 2 teaspoons of cream of tartar
  • 1 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 8 tablespoons (1 stick) of unsalted butter, softened
  • 1/2 cup of vegetable shortening
  • 2 large eggs


Preheat the oven to 375°F.

Line two large baking sheets with parchment paper.

Combine 1/4 cup of the sugar and cinnamon together in a small dish for rolling.

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In a medium bowl, whisk the flour, cream of tartar, baking soda, and salt together.

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In a large bowl, beat the butter, shortening, and remaining 11/2 cups of sugar together with an electric mixer on medium speed until light and fluffy.

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Beat in the eggs, one at a time until incorporated.

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Slowly add the flour mixture.

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Mix well until combined.
Working with two tablespoons of dough at a time, roll the dough into balls with wet hands, then roll in the cinnamon sugar to coat.

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Lay the dough balls on the prepared baking sheets, spaced about two inches apart.

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Bake the cookies, one sheet at a time, until the edges are set and just beginning to brown but the centers are still soft and puffy, 10 to 12 minutes, rotating each baking sheet halfway through baking.

Let the cookies cool on the baking sheet for 10 minutes and enjoy!

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-R. Vargas

Mini Apple Crisps

Fall is right around the corner and in preparation for it, I have been trying new recipes that are perfect to have around this time of year.

Today I made mini apple crisps which smelled amazing while in the oven and tasted even better once served.
Such a simple treat but so filling.


  • 2 large Granny Smith apples, peeled, cored, and chopped
  • 3 tablespoons of maple syrup
  • juice of half a lemon
  • 1/2 teaspoon ground allspice
  • 4 tablespoons of unsalted butter
  • 1 cup of rolled oats
  • 3 tablespoons of light brown sugar


Preheat the oven to 425°F.

Place a baking sheet in the oven to heat.

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Place apples into a saucepan along with the maple syrup, lemon juice, and allspice.

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Stir all the ingredients together.

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Bring to a boil over high heat, then reduce the heat to medium.
Cover the pan and cook for about 5 minutes or until almost tender.

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Melt the butter in a separate saucepan then remove from the heat.

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Stir in the oats and sugar in the melted butter.

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Divide the apples among four ramekins.

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Sprinkle the oat mixture over the apples.

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Place on the baking sheet in the preheated oven and bake for about 10 minutes or so, until lightly browned and bubbling.

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A scoop of vanilla ice cream on top would have made this treat extra special.
Serve warm and enjoy!


-R. Vargas