Macadamia Nut Cookies

The white chocolate chips make these a super sweet cookie, so we reduced the sugar by over a half cup. According to our taste testers, these are the the perfect sweetness.

Chocolate Covered Banana Popsicle

This was a wonderful way to use up some older bananas. It is a tad bit harder than chocolate covered bananas, but just as enjoyable.

No Bake Chocolate Cookies

Megan discovered these on the snack table at church. So I had to find her a recipe and she made them right away.


A not to sweet dessert that is perfect for special occasions.

Burnt Almonds (Gebrannte Mandeln)

We discovered this recipe while looking for German Christmas recipes. Many “Weihnachtsmarkt” (Christmas markets) serve these cinnamony nuts. While it would make sense to share the recipe for Christmas, we decided to wait until National Almond Day, which is the 16th of February every year.

To keep from burning, the mixture needs to be stirred continuously.

Pistachio, Cranberry, White Chocolate Biscotti

Andrea decided we needed some biscotti for our tea. Instead of using plain white chocolate, she caramelized some. She found many different recipes for caramelizing white chocolate online. It made the biscotti extra good, but the cookie was a little sweeter than we liked. Next time we make this, we plan to reduce the sugar some.

Canadian Moose Fart Cookies

We are studying world history and geography this year. As part of geography, we look for unique international recipes that we can try. While looking, I found a few recipes for “Moose Fart” no bake cookies. It seems they are from Newfoundland, but other places have similar recipes with different names.

These are good, but very sweet. We tried adding more graham cracker crumbs and less coconut, but they were dry and not so good. They would be extra good with nuts, so we added optional pecans to the recipe. When we shared the original recipe with friends, they disappeared very quickly.

To make the chocolate version, check out the notes.


Allan has always enjoyed custard and often used a mix to make it. However, with a little more work, we now make home made custard for desserts. This is not the pourable dessert custard (also called “creme anglaise”), but very similar to vanilla pudding. Only much better.

Recipe written by Megan