When was the last time you made four desserts in one week?

Until last week, I would have said NEVER!

I rarely bake. Desserts are for special occasions: usually, made one at a time and months apart. If we have guests for dinner and they offer to bring something, I will assign dessert, quick as a whistle. I have a few tried-and-true dessert recipes, but I don’t wander far from my blazed trail in the dessert world.

Last week, we had the privilege of hosting 3 adult men. One was our son… yippee, bonus, outstanding and wonderful! They were on a work trip, working long hours. Most evenings, we visited over dinner, they prepped for their work day ahead, then, “hit the hay” to make the early morning alarm.

I offered to have a warm meal each evening to assist their 10-12 hour work days. Realizing, not everyone denies desserts as frequently as us and some people need more calories than others, I made desserts. I wanted to do extra for these family men who were working hard to provide for their wives and babies.

Prior to arrival, I baked banana blueberry muffins and homemade granola. If you count these, I baked six desserts/breakfast yummies.

They landed here on Sunday in time for dinner, so I had brownies and ice cream to top off the “Chipotle Bowls” I fixed.

Monday night, we fed a few extras as family came to visit with our son, so peach cobbler was on the menu with a baked Chicken Parmesan main.

Tuesday, Wednesday, and Thursday, the cobbler and brownies were still in play. Then I asked my son if there was a “favorite” he wanted me to make for Friday; their last night. He chose cupcakes I make every year for vacation. I normally ONLY make them once a year! He tries to eat a no sugar diet, but when traveling sometimes indulges. He said, “If I pick a cake, I’ll want to eat more than one piece. But, if you make cupcakes, I won’t be as tempted to eat more”: portion control. These cupcakes are special and beloved by our family. (Recipe below)

So, Friday found me in the kitchen baking again and fixing their last supper with us!

Let me add, it was an honor to host them! I know it is a treat to have someone cook for you: my turn to give!

And yes, one of them slept in the “Studio”. He was quite complimentary and exuded thankfulness for his little spot of respite. He said it felt like vacation all week… love that!

I know what you’re thinking, that’s only 3 desserts!

Saturday, our week long delightful guests headed towards home.

I went back to the kitchen for another round of dessert making. Our son-in-love hit another birthday milestone and was coming to celebrate on Sunday. I asked his dessert request, and he was quite easy on me.

He loves key lime pie! So much so that it was his choice for their wedding, his/her desserts: key lime tart/mini pies, about 3” in diameter. My daughter chose homemade ice cream sandwiches: homemade salted caramel ice cream between one vanilla and one dark chocolate cookie. All made by our extraordinary caterers: Foode in downtown Fredericksburg, Va.

Truth, I’ve never made an official Key Lime Pie. But, we have a family dupe that is so easy and refreshing, especially in summer. It’s any-flavor-yogurt-frozen-pie. That is what my chef SIL chose. I used 2 containers of key lime yogurt, Graham cracker crust, 1 container of cool whip and lime zest. Easy peasy. Made one for Sunday and one for him to take home.

That completed my four dessert week, unlike any other I can remember. I don’t even make that many kinds of Christmas cookies!

For you bakers, I realize this looks extremely weak and unmentionable, but for me it was highly unusual!

Are you a baker?

Cooking is more my forte; I tire of it easily. (Hehe)

Can you recall the most desserts you made in one week? Do tell!

What was noticeable/memorable about your week?

Black Bottom Cupcakes


8 oz. pkg. cream cheese, softened. 1 egg, beaten. 1 – 6 oz. pkg. semisweet chocolate chips. 1/2 cup cocoa. 2 cups water. 1 Tbsp. cider vinegar. 2 1/3 cup sugar. 1 1/8 tsp. salt. 3 cups flour. 2 tsp. baking soda. 2/3 cup salad oil. 2 tsp. vanilla.


  1. Combine cream cheese, 1/3 c. Sugar, egg, and 1/8 tsp. salt in mixing bowl, beat well. Add chocolate chips, set aside.
  2. Combine flour, cocoa, 2 c. sugar, 1 tsp. salt, soda. Add water, oil, vinegar, and vanilla, beat till smooth. (batter will be thin and bubble when vinegar is added)
  3. Place paper liners in muffin pan. Fill muffin liners 2/3 full of batter then drop a teaspoon of cream cheese mixture in the center of each.
  4. Bake 350 degrees for 30 – 35 min. Cool.
  5. Best topped with cream cheese frosting.
  6. Yields: 2 – 2-1/2 dozen

Praying for Ukraine,🇺🇦