Bakeathon 2018 Recipes

Yesterday was the fourth annual Christmas Bakethon hosted at my MIL’s. She and I started this tradition the first Christmas I lived in California and every year we’ve made it a bigger and bigger deal.

In honor of my husband’s Grandpa Roy, we chose only Chevron recipes out of his 1970s field manual (plus a few of our own favorites). After this year’s Bakeathon with a total of 641 flipping cookies later. This is what we’ve got.

1. Pecan Bars
2. Peanut Butter Oatmeal Raisin
3. Magic Bar Cookies
4. Persimmon Cookies
5. Sugar Crisps
6. Crunch Drops
7. Nut Butter Balls
8. Peanut Butter Cookies
9. Date Pinwheel Cookies
10. Brown Butter Cookies
11. Chocolate Crinkle
12. Scotch Shortbread
13. Peanut Butter Kisses
14. Snowball Cookies
15. Muffin Tops because the Seinfeld jokes will never end and the MIL has a muffin top only pans.

Anyways, I’ve gotten a few requests for the recipes so I wanted to share them here.

Crunch Drops – 2c. sifted flour, 1 tsp. baking soda, 1/2tsp. salt, 1c shortening, 1c. brown sugar, 1c. granulated sugar, 2 eggs, 1tsp. vanilla, 2c. oatmeal, 2c. rise crispy cereal, 1c. shredded coconut.

Sift flour, salt, and soda together. Cream shortening until fluffy.  – Add sugar gradually, add eggs one at a time, beat well. – Stir in flour and vanilla. Add in other ingredients and mix well. – Bake 12 – 15 minutes, oven 350 degrees. (My father-in-law thinks adding raisins would be good)

Nut Butter Balls – 1c. butter or margarine, 1/2c. granulated sugar or confectioner’s sugar, 1/2 tsp. salt, 1tsp. almond extract (can sub. 2tsp. vanilla), 2c. sifted flour, 1-2c. chopped nuts.

Mix butter with sugar until very light and fluffy. Add salt, extract, flour, nuts, mix well. Refrigerate until easy to handle shape dough into 1-inch balls or 1×2 crescents. Place on ungreased cookie sheet and bake 12-15 minutes at 350 degrees. While cookies are warm, roll in granulated or confectioner sugar, fine cookie crumbs or cinnamon sugar. 

Date Pin-Wheel Cookies – 2c. brown sugar, 1c. shortening, 2 eggs, 4 c. flour, 1tsp.baking soda, 1tsp. nutmeg, 1tsp. cinnamon, 7oz. dates, 1/2c. water, 1c. sugar.

Cream brown sugar and shortening together, add the 2 eggs. – Sift together flour, baking soda, nutmeg, and cinnamon. – boil water, sugar, and dates until it’s pudding consistency. Roll into 2-inch rolls to resemble jelly roll. Put in freezer. SLice frozen and bake at 375-degrees for 15 minutes.

Pecan Bars –  1 yellow cake mix, 1/2c. butter, melted, 1 egg, 1c. chopped pecans.

Measure out 2/3cup of cake mix and save for filling. Combine remainder of cake mix, butter, and egg; mix until crumbly. Press into greased 9×13 pan. Bake at 50 for 15-20 minutes or until golden brown. Spread filling* over this while it is hot. Bake at 350 for 30-35 minutes or until it is set. *filling 2/3c. reserved mix, 1/2c. brown sugar, 1-1/2c. dark corn syrup, 1tsp. vanilla, 3 eggs. Combine and beat for 1-2 minutes. 

Persimmon Cookies – 1/2c. margarine, 1/2c. granulated sugar, 1/2c. brown sugar, 1 egg, pulp from one very ripe persimmon, 1c. flour, 1/2 tsp. baking soda, 1/2tsp. salt, 1/2tsp. cinnamon, 1/4tsp. nutmeg, 1-1/2c. oatmeal, 1/2c. nuts.

Cream margarine and sugars together. Add egg and persimmon pulp. Sift flour, soda, salt, cinnamon, and nutmeg together and then add gradually to other mixture. Beat until well blended and then add oatmeal and nuts. Drop by teaspoonsful on oiled cookie sheet. Bake at 350 for approximately 12 minutes. 

Sugar Crisps – 1 cake yeast, 1/4c. lukewarm water, 3 1/2c. sifted flour, 1 1/2 tsp. salt, 1/2c. butter, 1/2c. shortening, 2 beaten eggs, 1/2c. sour cream, 3tsp. vanilla, 1 1/2 cups sugar.

Sofen yeast in water. sift flour with salt; cut in butter and shortening. Blend in eggs, sour cream, 1 tsp. of vanilla, softened yeast. Mix well. Cover; chill at least 2 hours. Mix sugar and remaining vanilla. Sprinkle board with about 1/2 cup of mixture. Roll out half of the dough to a 16 x 8-inch rectangle, sprinkle with 1tsp. vanilla. Fold one end of dough over the center. Fold opposite and over to make three layers. Turn 1/4 way round and repeat rolling and folding twice, sprinkling board with additional vanilla sugar as needed. Roll out about 1.4 inches thick. Cut into 4×1 strips; twist each strip 2 or 3 times. Place on ungreased baking sheets. Repeat entire process with remaining dough. Bake in moderate oven 375 for 15-20 minutes. 

Magic Cookie Bars – 1/2c. butter or margarine, melted, 1-1/2c. graham cracker crumbs, 1c. chopped nuts, 1c. chocolate pieces, 1-1/3c. flaked coconut, 1 can sweetened condensed milk.

Pour melted butter or margarine onto the bottom of a 13x9x2 inch pan. Sprinkle crumbs evenly over melted butter. Sprinkle nuts evenly over crumbs. Scatter chocolate pieces over nuts. Sprinkle coconut evenly over chocolate chips. Pour sweetened condensed milk evenly over coconut. Bake at 350 for 25-minutes or until lightly browned on top. Cool for 15 before cutting into squares. 

If you bake any of these, show me your bakes! Take a picutre and tag (@sjrandol) me on Instagram.

Come be my friend on Instagram, I’m on Facebook but I think I play better on IG, lol. I also just launched a podcast centered around getting to know our homeless youth in hopes to better understand how to stop it by getting to know the young people who survived it. Listen to the very first episode, here.  

The Best Carrot Cake Recipe I’ve Ever Frickin Eaten and Made

This is the best carrot cake recipe I’ve ever frickin eaten and made, hand to the dessert Gods. I had someone who hates ‘vegetable cake’ beg to take some home, a woman who isn’t a fan of super sweet desserts rave about its taste, and someone who was strictly doing keto practice the 80/20 rule and had a taste after everyone at the table told her it would be worth it.

That’s how good this recipe is, seriously.

We were having a birthday party at the office for a coworker and I opted to make her favorite cake to celebrate. If the previous paragraph didn’t convince you, it was a huge hit and I highly recommend it.

Here are some tips based off my first time baking it:

  1. Make sure the cake is level in the pie tins. Slam it straight down on the counter a few times to make sure it’s even, otherwise, you’ll end up with a cake that looks drunk.
  2. I didn’t use all of the glaze to soak each layer, it was way too hard to get out of the tins when I tried to soak all of it into the cake. I’d guess I used about half the second time around, and while it was still very wet, it was manageable.
  3. A rubber spatula and butter knife work just as well to ice the cake, don’t worry about not having all the fancy equipment. My double broiler was a pot of boiling water and a glass bowl on top, you can do it!

This is what mine looked like via my iPhone, haha.


PS: yes, I used my big Tupperware container as a cake carrier.

Here is the recipe that I think was published in Southern Living but made famous by Chrissy Teign and I found here.

2 cups all-purpose flour
2 tsp. baking soda
½ tsp. salt
2 tsp. ground cinnamon
3 large eggs
2 cups sugar
¾ cup vegetable oil
¾ cup buttermilk
2 tsp. vanilla extract
2 cups grated carrot
1 (8-oz.) can crushed pineapple, drained
1 (3 ½-oz.) can flaked coconut
1 cup chopped pecans or walnuts

Buttermilk Glaze:
1 cup sugar
1 ½ teaspoons baking soda
½ cup buttermilk
½ cup butter or margarine
1 tbsp. light corn syrup
1 tsp. vanilla extract

Cream Cheese Frosting:
¾ cup butter or margarine softened
1 (8-oz.) package cream cheese, softened
1 (3-oz.) package cream cheese, softened
3 cups sifted powdered sugar
1 ½ tsp. vanilla extract


  1. Preheat oven to 350°F and line 3 (9-inch) round cake pans with wax paper; lightly grease and flour wax paper. Set pans aside.
  2. Stir together first 4 ingredients.
  3. Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared cake pans and bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
  4. Make the glaze: Bring all ingredients to a boil in a large Dutch oven over medium-high heat. Boil, stirring often, 4 minutes. Remove from heat, and stir in vanilla.
  5. Make the frosting: Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.
  6. Remove cakes from the oven and drizzle buttermilk glaze evenly over layers; cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks. Spread frosting between layers and on top and sides of cake.

Hope you enjoy! If you make it, let me know how it comes out and share a picture in the comments.

Come be my friend on Instagram, I’m on Facebook but I think I play better on IG, lol. I also just launched a podcast centered around getting to know our homeless youth in hopes to better understand how to stop it by getting to know the young people who survived it. Listen to the very first episode, here.