Copycat Cheesecake Factory Famous Adam’s Peanut Butter Cup Fudge Ripple Cheesecake

South Jersey has a TON of great restaurants, but when I want amazing cheesecake I have to drive about an hour to get it!!  Although this recipe takes a while to put together, it has the potential to be the best thing you ever made!! 




It’s also a copycat recipe of The Cheesecake Factory’s Famous Adam’s Peanut Butter Cup Fudge Ripple Cheesecake, which I’ve never tried but I can’t imagine it being even half as good as this is!!    [Read more…]

PEANUT BUTTER PIE that will have you coming back for seconds!!

peanut butter pie If there’s one thing I love it’s a good Peanut Butter Pie!!

Last week we went out to dinner, and we ordered dessert.  I couldn’t believe it was $8 EACH!!  I thought, geeze for that price I could’ve made us a whole pie!!  This pie turned out BETTER than the pie I paid $8 for a piece of, and I’m sure you will agree that it is better than most desserts served in even the finest of restaurants!

My mom gave me this recipe a long time ago, and I just came across it so I figured I’d whip one up and see how it turned out.

We were not disappointed!!   

The crust is a crunchy chocolate goodness, and the filling is light, fluffy and fulfilling.  It’s texture is soft, smooth and creamy, and it literally melts in your mouth.  You can smell it from the next room!! [Read more…]


copycat peanut butter tastycakes

Back in the 80’s I worked at a law firm in Atlantic City.

We had the cutest, funnest, middle-aged receptionist named Pat, and we used to LOVE IT when she made these for us.

Unfortunately Pat passed away unexpectedly over 20 years ago.

I miss her dearly, but  I will never forget her or her Tastycakes!!

The cake is very moist and spongy, and compliments the peanut butter and chocolate flavors perfectly.

Give it a try – you will be so glad you did!!

Peanut Butter Tastycakes
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  1. 2 c. sugar
  2. 2 c. flour
  3. 2 tsp. baking powder
  4. dash of salt
  5. 2 tsp. butter
  6. 1 c. milk
  7. 4 eggs
  8. 1 tsp. vanilla
  9. 12 oz peanut butter
  10. 12 oz chocolate chips
  1. 1. Preheat oven to 350 degrees.
  2. 2. Scald the milk and butter. Put in a mixing bowl. Add the sugar, flour, baking powder, salt, eggs and vanilla.
  3. 3. Bake at 350 degrees for approx 30 minutes.
  4. 4. Remove from oven and while cake is hot, "icing" the cake with the peanut butter. Place in freezer. Once peanut butter has hardened melt the chocolate chips and spread on top of the peanut butter. Place it back in the freezer to harden the chocolate.
  5. 5. Enjoy.
  1. *Note, before serving allow cake to warm to room temperature or the chocolate will crack into pieces instead of cutting nicely into pieces.
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peanut butter cup sprinkled brownies


Peanut Butter Cup Sprinkled Brownies
Yields 24
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Prep Time
10 min
Prep Time
10 min
  1. 1/2 cup butter
  2. 2 cups plus 2 tablespoons of granulated sugar, divided
  3. 2/3 cup Hershey's Cocoa
  4. 4 eggs, well beaten
  5. 2 teaspoons vanilla extract
  6. 3/4 cup all purpose flour
  7. 1/2 teaspoon salt
  8. 1/4 teaspoon baking soda
  9. 1-1/3 cups Reese's Mini Peanut Butter Cups, divided
  10. 1/2 cup Reese's Peanut Butter, creamy
  1. 1. Heat oven to 350°F. Grease 13x9x2-inch baking pan.
  2. 2 Melt the butter in a medium saucepan over low heat. Add 2 cups of the sugar and the cocoa. Stir together to blend. Remove from heat. Stir in the eggs and the vanilla. Stir together the flour, salt and baking soda and stir it into the chocolate mixture. Stir in 2/3 cup mini peanut butter cups.
  3. 3. Spread mixture in prepared pan.
  4. 4. Then, combine the peanut butter and the remaining 2 tablespoons of sugar. Drop by tablespoons on top of the chocolate batter. Swirl with a metal spatula or knife for a marbled effect.
  5. 5. Bake 25 - 30 minutes or until the brownies start to pull away from the edges of the pan. Cool for 45 minutes then sprinkle the remaining 2/3 cup of peanut butter cups over the surface while pressing in on them lightly. Cool completely in pan or on a wire rack. Cut into squares or triangles.
Adapted from Hershey's
Adapted from Hershey's
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One of my favorite things at Starbuck’s, is also one of their most popular menu items ~ their Lemon Loaf.  The only thing I don’t like about it is the price!!  Tim loves quick bread in the morning, and I tried a few different recipes then I stumbled upon this recipe by letthebakingbeginblog.  It is PERFECT!!  Needless to say, I won’t be searching for copycat Lemon Loaf recipes anymore!!

The loaf is super moist and delicious, and both the aroma and taste of the bread is light and refreshing.  It has more than a hint of lemon, but it’s not overpowering or bitter.  It’s easy to make ~  it took me less than 10 minutes to whip it up.  Give it a try and let me know what you think in the comments below!!


Copycat Starbuck's Lemon Loaf
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Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
  1. 1 box Duncan Hines yellow cake mix
  2. 5.1 ounce instant or cook and serve Lemon pudding mix (or vanilla pudding + 2 tsp lemon emulsion)
  3. 1/2 cup vegetable oil
  4. 4 large eggs
  5. 1/2 cup milk
  6. 8 oz. sour cream
  7. 5 T. freshly squeezed lemon juice (2-3 lemons)
Lemon Topping
  1. 1/2 stick butter, room temperature
  2. 2 cups powdered sugar
  3. 4 tsp. lemon juice
  4. 1 tsp. lemon extract or lemon emulsion
Make Lemon Loaf
  1. 1. Preheat oven to 350 degrees. Line two loaf pans with foil and spray with non stick spray, or butter & flour the pans.
  2. 2. Combine all of the WET ingredients and whisk until well combined.
  3. 3. Place all of the dry ingredients in a separate bowl. Add approximately 1 cup of the wet ingredients and beat with a mixer on low speed for about 15 seconds. Add the rest of the ingredients and beat on low speed for another 15-20 seconds. DO NOT OVER BEAT OR YOUR CAKE WILL DEFLATE.
  4. 4. Divide batter evenly between two loaf pans.
  5. 5. Bake for 45-55 minutes, until golden brown in color or until a toothpick inserted in the middle of the cake comes out clean.
  6. 6. Remove from oven and let rest in the pan for 5 minutes, then remove and allow to cool on a cooling rack.
  1. 1. Beat butter, powdered sugar, lemon juice and lemon extract/emulsion until smooth and supple.
  2. 2. Spread evenly on top of both cakes.
  3. 3. Allow the glaze to harden before slicing.
  1. It's even better the day AFTER you make it!!
Adapted from letthebakingbeginblog
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German Chocolate Brownies

My sister has been making German chocolate cake since we were children.  I was very excited when about 25 years ago I found a German Chocolate brownie recipe. I’m not sure where it originally came from, but we have been enjoying them for decades! [Read more…]


choclatowncake recipeChocolatetown Cake is a hearty chocolate cake, yet it’s rich and smooth and tastes like something out of one of America’s finest restaurants.

This is another one of our favorite chocolate cake recipes. [Read more…]


carrot cake recipe This is an amazing carrot cake recipe!

It’s quick and easy to put together, super moist, not mushy like some carrot cakes can be, and bursting with flavor.

The cream cheese frosting compliments it nicely ~  so nicely in fact, that it’s hard to eat just one piece.

Give it a try ~ it will soon be your favorite go to recipe when you want to make a carrot cake.

Super Moist Carrot Cake
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Prep Time
10 min
Cook Time
45 min
Prep Time
10 min
Cook Time
45 min
  1. 2 c. flour
  2. 2 tsp. baking soda
  3. 2 tsp. baking powder
  4. 1/2 tsp. salt
  5. 3 tsp. cinnamon
  6. 1/2 tsp. nutmeg
  7. 4 eggs
  8. 1 1/4 c. oil
  9. 1 c. sugar
  10. 1 c. brown sugar, firmly packed
  11. 2 tsp. vanilla
  12. 3 cups carrots, grated
  13. 1 c. raisins (optional)
  14. 1 c nuts (optional)
  1. 8 oz cream cheese, softened
  2. 1/2 c. butter, softened
  3. 2 c. powdered sugar
  4. 1 tsp. vanilla
  1. 1. Preheat oven to 325 degrees. Line two 9" or a 12" cake pan with parchment paper.
  2. 2. Mix flour, baking soda, baking powder, salt, cinnamon and nutmeg in a bowl. Set aside.
  3. 3. In a separate bowl mix the eggs, oil, sugar, brown sugar and vanilla. Add the dry ingredients and mix well for approx. 2 minutes.
  4. 4. Add the grated carrots, raisins and nuts (if desired).
  5. 5. Pour batter into prepared pan(s) and bake for approx 45 minutes or until a toothpick inserted in the middle comes out clean. Cool completely then frost with cream cheese frosting (directions below).
  6. 6. Garnish with nuts or confections if desired.
  7. 7. Enjoy!!
  1. Cream Cheese Frosting: Beat together the cream cheese and butter until smooth and creamy. Add powdered sugar and vanilla and beat for another minute or two until light and fluffy.
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banana bread recipe I always have bananas on hand ~  In fact, I usually buy extra just so they can soften and I can make banana bread.

My entire family loves it, and it’s perfect for breakfast or a snack any time of day. [Read more…]


HersheyBarCakeRecipe With three girls in the house, I literally have hundreds of chocolate cake recipes, but this is by far one of our favorites!!  

Hershey Bar cake reminds me of eating chocolate bars (minus the melted chocolate mess).  

The cake will  melt-in-your mouth, and the texture is smooth and creamy while the cake itself is super moist. Give it a try and chances are it will be one of your favorites, too! [Read more…]