Category / Desserts

Desserts Recipes

Rustic Berry Galette

Galettes are delicious. They are also incredibly versatile and can be filled with meats, cheeses, vegetables, and fruits. Right now berries are plentiful and we had a surplus of strawberries and blueberries. Today, the youngest one and I made an improvised galette. This dish is so simple to make and it comes together in no time. Even non-bakers can pull this one off! The best part is it looks rustic and tastes delicious.

Desserts Recipes

How to Make Snow Ice Cream

snow ice cream

We were hit hard by the first blizzard of 2014. The winds were incredible and I could barely sleep a wink worrying about the chickens, how our 10 pound dog would manage in the snow drifts, and how to contain the excitement of two young children ready to pounce in the snow at first chance.

Crafts Desserts Easter Recipes

Easter Cake

Each year, the kids and I look forward to baking for Easter. Last year, we made cupcakes with Peeps sitting in nests filled with candy eggs. This year, I have seen so many variations of cakes with pastel colored M & Ms and an assortment of Peeps marshmallow candy on Pinterest and Facebook, that this was on my list to make with the kids this year.  Today we made the cake.  From start to finish, working with my 8 year old and 5 year old helpers, it took about 2 hours.  This cake may not be perfect, but it sure is filled with love and the kids were thrilled with their accomplishment.

Desserts Recipes

Oatmeal Raisin Cookies

Yesterday, my daughter and I decided to bake some cookies.  We baked up a batch of these moist and chewy oatmeal raisin cookies.  My husband claims that these are the best cookies that I make.  I just might have to agree, so I thought that I would share these with you today.  I think the secret is using fresh eggs from the girls. There is nothing in the world like baking with farm fresh eggs from our chickens. I think you will agree too! If you don’t keep chickens, pick up some eggs the next time you are at your local farmer’s market.

Desserts Recipes

To Die For Toffee

My husband named this recipe.  It is so incredibly addictive that it is hard to pull yourself away from it and stop eating.  Delicious and not too sweet, this recipe is amazing.  I make it during the holidays every year.  Now, you too can make it and share in our tradition.

Desserts Recipes

Brownie Pie with Cream Cheese Filling

I confess, I am not the best baker, but I am a great cook.  Some tell me it is because I eyeball everything when I cook, rarely taking the time to accurately measure things out or follow a recipe.  Well, this pie I made this past weekend was absolutely one of the easiest things that I have ever created and tasted equally delicious.  This is a great dessert to take to an upcoming Holiday party.  Believe me, everyone will be asking for your recipe!


1 ready made pie crust~ I prefer Pillsbury
1 box Pillsbury fudge brownies
3 eggs
1 tablespoon water
3 tablespoons sugar
1 package of cream cheese (8oz.)
1/4 cup oil
1 can of Pillsbury hot fudge frosting


Preheat oven to 350 degrees F.

Line a pie plate with your crust.

In your mixer, combine the cream cheese, sugar and 1 egg.  Mix until well incorporated and then set aside in a separate bowl.

Next in a large bowl, combine the brownie mix, 2 eggs, oil and 1 tablespoon of water.

Spread a 1/4 cup of the brownie mixture into the bottom of the pie crust.  Next gently spread the cream cheese mixture on top of that brownie mix.  Finally, evenly spread the remainder of the brownie mix on top.

Bake at 350 degrees for approximately 50 minutes until an inserted toothpick in the center comes out clean.  The pie top may have cracks.

While pie is beginning to cool, place a 1/2 cup of frosting into the microwave for 15 seconds.  Drizzle the frosting on top of the pie in a gridlike pattern.

We serve this pie with vanilla ice cream.  You could also add a variety of chocolate chips, peanut butter chips, candy bars, chopped nuts to the brownie batter prior to baking to customize this pie as well.  The possibilities are endless.

This pie requires refrigeration.  Cool 3 hours prior to serving.

This recipe is based on a winning recipe from the Pillsbury Bakeoff.  For more of Tilly’s Nest recipes, hop on over to Tastebook!

Photo Credit:  Tilly’s Nest

Desserts Recipes

Warm Berry Pie with Crumb Topping

I have had so many friends and family members ask me for this recipe over the years, that I just had to finally share it.  My delicious secret is out and I hope that you enjoy this pie served warm ala mode!  It is incredibly easy and everyone will be asking you to share your secret.


1 premade pie crust~  I prefer Pillsbury
4 cups of assorted fresh berries~ I prefer 1 1/2 cup blueberries, 1 cup strawberries, 3/4 cups raspberries, 3/4 cup blackberries
1/2 cup sugar
1/4 cup water
2  1/2 tablespoons cornstarch
1 teaspoon vanilla
1 tablespoon lemon juice
dash of salt
1/2 teaspoon cinnamon
1/4 cup melted butter
1/2 cup flour
1/2 cup oats
1/2 cup brown sugar


1.  Preheat oven to 375 degrees F.  Line a pie plate with the pie crust.

2.  Wash and clean all berries.  Cut the strawberries, blackberries and raspberries in bite size pieces. Place in a bowl and set aside.

3.  In a small saucepan over medium heat, add the sugar, water, cornstarch, lemon juice and salt.  Whisk frequently and continue to simmer until mixture becomes thickened, about 10 minutes.  Remove from heat and stir in vanilla.

4.  Pour sugar mixture over the berries and mix well.  Then pour into the pie crust and spread with a spoon.

5.  In another bowl, combine the butter, oats, flour, cinnamon and sugar with a fork.  Mash and cut into the mixture with the fork until it is well combined and crumbly.  Then spread this over the top of the berries.  Cover the berries entirely with the crumb topping.

6.  Place pie on a baking sheet on the middle rack.  Bake for 45 minutes until the crumble is browned and the edges of the pie are bubbly.

7.  Remove from oven and let cool 30 minutes prior to serving.

This recipe can be found our very own Tilly’s Nest Cookbook.

Chickens Desserts Recipes Stories from Our Nest

Happy Birthday

Today our original flock is 1 year old.  We decided to bake an apple peanut butter cake with yogurt frosting topped with fresh strawberries and a sprig of mint.  The kids were very eager to help this morning.   The ingredients were incredibly simple.  I must say, it was not that easy finding a cake recipe without sugar.

We started out preheating the oven to 350 degrees and then cut an apple into tiny little pieces.  We decided to leave the skin on because it was for the chickens.

Next we added flour and baking powder, water and peanut butter and combined well.

We sprayed a non-stick cake pan with cooking spray and then shaped it into a small circle.

While the chicken cake was baking, we sliced up a strawberry and picked some mint from the garden.


Once the cake finished baking, we removed it from the oven to cool and transferred it to a plate.


Next we spread the organic plain yogurt on the top.  This would serve as frosting.


Finally, the kids put the strawberries on top and my son finished it off with the sprig of mint.


Next, we went outside to see the girls.  They were very excited!  As I placed the cake on the ground they could not wait.  Of course, there was a delay in giving it to them.  I, as always, split everything in two.  I do this to be sure that any treats are spaced far apart to ensure that all chickens get a taste, even those on the bottom of the pecking order.

Finally, we placed the cake in the run.  Everyone was very happy!  They seemed to love it!  In fact, there was such a frenzy that it was very difficult to take some pictures.

The girls really had a nice time.  Even broody Autumn came out to see what the fuss was outside the coop.  We checked for eggs and found some really beauties.  Here is what we saw when we opened the nesting box lid.

Tilly’s Nest Birthday Cake for Chickens

1 apple–chopped into small pieces
4 tbsp creamy peanut butter
1/4 cup of flour
1/4 cup water
1/2 tsp baking powder
1/3 cup plain organic yogurt
2 sliced strawberries
1 sprig of mint
cooking spray

Preheat oven to 350 degrees F.  In a mixing bowl, combine flour, water, peanut butter and baking powder.  Mix until well combine.  Next, mix in the apples.

Spray a baking pan with cooking spray then shape the cake batter onto the pan in a circular shape about 1 inch thick.

Bake for approximately 20 minutes.  Remove from oven and cool.

Top with yogurt, strawberries and mint.

Photo credits:  Tilly’s Nest

Desserts Recipes

Fresh Fruit Tart with Buttery Graham Cracker Crust

Fruit tarts are wonderful and delicious summer time treats.  They are a light dessert and can be served after a summer meal or with brunch.  Plus they make a stunning presentation and are a easy to create.  Here is a recipe I have been using for years.

Special Supplies:

 9″ Tart pan
Silicone basting brush

Crust Ingredients:

1 premade Pillsbury pie crust
3 tablespoons Apricot Jam
dried beans
1/3 cup butter
1/4 cup water
1 1/4 cups finely crushed graham crackers
3 tablespoons Apricot Jam

Crust preparation:

Assemble the tart pan. 

Line the pan with the Pillsbury crust. 

Fill the crust with dried beans to keep it from rising and bake in the oven at 350 degrees F until the edges are golden brown. 

Remove from oven and cool.


Assemble the tart pan. 

In a microwave safe bowl, melt the butter, then stir in the water. 

Add the crushed graham cracker crumbs and mix well. 

Spread the crumb mixture evenly into the pie pan.  Press onto the bottom and sides to form a firm and even crust. 

Bake at 375 degrees F for 4-5 minutes until lightly browned. 

Remove from oven and cool

Filling Ingredients:

1/2 cup sugar
2 tbsp corn starch
1 3/4 cups milk
2 beaten egg yolks
1/2 tsp vanilla

Filling Preparation:

In a medium sauce pan combine the sugar and cornstarch.  Gradually stir in the milk. 

Cook and stir over medium heat untill thick and bubbly, about 2 minutes. 

Remove from heat.  Stir in about 1 cup of the hot cooked mixture into the beaten egg yolks. 

Pour the egg mixture back into the rest of the hot filling mixture in the saucepan.  Bring this mixture to a gentle boil for 2 minutes. 

Remove from heat and stir in the vanilla. 

Transfer the filling to a bowl, cover and refrigerate for 4 hours.

Topping Ingredients:

2 cups of fresh fruit such as strawberries, blackberries, raspberries, sliced kiwi, peach slices, blueberries, sliced papaya.

Final tart assembly:

With a basting brush, gently apply a thin layer of apricot jam to the pie crust bottom and sides and let dry about 5 minutes.  This will prevent the crust from becoming soggy.

Pour and evenly spread the cooled filling into the pie crust.

Arrange fresh fruit on top of the filling.

Keep refrigerated before and after serving.

These recipes have been adapted from those found in the 1996 edition of Better Homes and Gardens New CookBook.  This is a fantastic cookbook for a new chef in your life.  It is also great for college bound students living on their own for the first time. 

I have also added this recipe to Tastebook.  There you can find all of Tilly’s Nest’s recipes to date in one convenient place.

Photo Credit:  Tilly’s Nest