Sweet Baked Life

my sweet journey through life…

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Cherry Slab Pie

Tradition with a twist; sweet cherries surrounded by flaky pie crust, baked in a sheet pan and drizzled with a lemony glaze becomes a tasty Cherry Slab Pie – perfect for any summertime celebration.

Cherry Slab Pie @ SweetBakedLife

As I drive through the streets in my neighborhood, American flags are proudly swaying in the ever so gentle breeze. Families are preparing to celebrate our great nation by coming together with food, festivities and fun!

Kids will be jumping in pools while parents and friends will be chatting with ease. Hot dogs, hamburgers and the like will be prepared outside on a hot grill as the sun beats down on everyone.

Visions of cherry pie, apple pie and s’mores swirl in the imagination of the cooks. Will they go the traditional route, or will they surprise their guests with a new variation of the favored treat?

Cherry Slab Pie @ SweetBakedLife

The sound of the hard-working air conditioner will hum in the background as lively music floats through the air. Some will dance, some will swim and all will have a good time.

And every once in a while, one may seek shelter in the cool comfort inside, where sweet treats and freshly prepared side dishes sit happily on the counter tops waiting to be devoured.

The warmth of the day will spill into the evening. Some will attend perfectly timed displays of fireworks where large crowds come together and partake in the celebration, while others will find comfort in making memories of their own by lighting up the night sky with sparkles, loud sounds, and beautiful visions.

Cherry Slab Pie @ SweetBakedLife

Memories of red-white and blue decorations, clothing, food and parades dance in my mind.

It seems like only yesterday that we painstakingly wrapped our bikes with streamers and took part in the community’s annual parade. There were floats, bikes, dogs, and people walking. There was even a beauty queen wearing a sparkly crown and waiving to the spectators as she sat a top a glimmering convertible car.

This is home. This is family. This is old memories being rekindled and new memories being made. This is life. Share and treasure it.

Cherry Slab Pie @ SweetBakedLife


  • Servings: 10-12
  • Difficulty: easy
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by: Sheila | Sweet Baked Life Cherry Slab Pie @SweetBakedLife


For the Pie
2 packages Pillsbury refrigerated pie crusts, softened
6 cups frozen cherries, thawed and drained
3/4 cup granulated sugar
1/4 cup cornstarch
zest of 1/2 lemon
Juice of 1 lemon
Pinch of salt
2 tablespoons heavy cream

For the Glaze
1 cup confectioners sugar
2 tablespoons freshly squeezed lemon juice
2 tablespoons milk


Heat your oven to 375 degrees.

After the cherries are thawed and drained, add them to a large bowl along with the sugar, cornstarch, lemon juice, lemon zest and salt. Gently stir to combine and set aside.

Open one package of pie crust and unroll the two crusts; placing one on top of the other. Roll them out together on a lightly floured surface to create a rectangle that is slightly larger than your sheet pan. Transfer to a 15×10-inch rimmed baking sheet and gently press down into pan. Then pour the cherry mixture on top of the crust.

Repeat the process for the second package of pie crust. Gently place over the cherries. Pinch the edges of the bottom crust and the top crust together. With a fork, use the tines to crimp the edges, as well prick the top of the crust all over. Brush with heavy cream.

Bake for about 45 minutes, or until the crust is golden brown and the filling is bubbling. Transfer to a wire rack and let cool – about 1 hour.

For the glaze, add the confectioner’s sugar, lemon juice, and milk. Stir until smooth. You may need to add a bit more lemon or milk until you get the consistency you like. With a spoon drizzle the glaze over the top of the pie. Slice into squares and enjoy!

Cherry Slab Pie @ SweetBakedLife

Now, as this homemade Cherry Slab Pie is eaten with glee, good times will be remembered.

Happy 4th of July! Happy Summer!



{Recipe inspired by Martha Stewart}



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Baked Doughnuts

These Baked Doughnuts are the perfect weekend breakfast treat!

Pretty and delicious Baked Doughnuts | Sweet Baked Life

Or if you are like my husband and son, doughnuts are good just about any day of the week!

And if you are tired of getting up early on the weekend to venture out to your local doughnut shop to spend your cold hard cash on some super sweet, so-so doughnuts, now is the time to surprise your family and whip up some delectable doughnuts in your own kitchen.

You see, I bought a doughnut pan several years ago, with the hopes of baking some scrumptious little treats for my family. Well, I finally decided it was time to give the pan a try! And since I would be baking these, I couldn’t help thinking that they might be a bit healthier than the store-bought brand.

Pretty and delicious Baked Doughnuts | Sweet Baked Life

Yes, my family loves sweets. And soft baked gooey round dough, dipped and drenched in sugar, is one of their all-time favorite breakfast treats. Me, well, I’m not such a huge fan. Not sure why. Maybe too much sugar. I know, now that sounds strange coming from me. But it’s true.

Instead of rushing out to the store to satisfy their sweet cravings, I would rather bake something for them. Now, you know, my guys are super picky. But much to my surprise, my husband raved about them as he downed one with his coffee, and my teen, well, he liked them but stated that they needed a bit more flavor. Such the food critic! Not sure what he meant, but I think they turned out great — yep, I liked them too!

So if your family loves sweets for breakfast, tempt them with these scrumptious, fresh Baked Doughnuts. They are fluffy, have the flavor of doughnuts, and have just the right amount of sweetness.

Pretty and delicious Baked Doughnuts | Sweet Baked Life

Baked Doughnuts

  • Servings: 16 doughnuts
  • Difficulty: easy
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By: Sheila | Sweet Baked Life Pretty and delicious Baked Doughnuts | Sweet Baked Life


2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
3/4 cup granulated sugar
1/2 cup milk
1/2 cup plain yogurt
2 large eggs
4 tablespoons unsalted butter, melted
2 teaspoons pure vanilla extract

1/2 cup milk
3 cups confectioners’ sugar
2 teaspoons pure vanilla extract
Red food coloring

Heat your oven to 350 degrees. Prepare a doughnut pan with non-stick spray and set aside.

To make the doughnuts: Into a large bowl, add the flour, baking powder, baking soda, nutmeg, and granulated sugar and whisk until combined.

Then in a medium bowl, whisk together the milk, yogurt, and egg until fully combined. Add the melted butter and vanilla, and whisk until smooth. Make a well in the center of the dry ingredients, then pour the wet ingredients into the dry and stir gently with a spoon until just combined. The batter will be very thick, do not over mix.

Using a large zip baggie, spoon batter into the bag, seal, cut corner off the bottom of one side, and pipe the batter into each doughnut opening. Fill to about 3/4 full. Bake for 10-12 minutes or until the edges are lightly browned and spring back when lightly pressed. Cool the doughnuts slightly on a wire rack, then repeat the baking process until you use all the batter. Note, this recipe yields 16 doughnuts.

To make the glaze: add the milk, confectioners sugar and vanilla into a medium saucepan over low heat. Whisk until the glaze is fully combined and smooth. Note, if it seems too thick add a bit more milk, or if too runny, add more confectioners’ sugar.

Remove glaze from heat and pour half into a small bowl. To the bowl of glaze, add a couple of drops of red food coloring to create a pink color. Then take the doughnuts and dip them into the warm icing one by one. Do half your doughnuts in the colored glaze and half in the white glaze.

Place glazed doughnuts onto a wire rack over waxed paper to catch the drippings. Repeat until you have all the doughnuts covered. Then, dip each doughnut again in their respective glaze for a doubly delicious treat! Then with the tines of a fork (or you can use a plastic squeeze bottle), drizzle the pink doughnuts with the white glaze and drizzle the white doughnuts with the pink glaze. Store in an airtight container.

{recipe adapted from Sally’s Baking Addiction}

Pretty and delicious Baked Doughnuts | Sweet Baked Life

Pretty and delicious Baked Doughnuts | Sweet Baked Life

I hope these Baked Doughnuts please the doughnut lovers in your life! Enjoy!!



{recipe adapted from Sally’s Baking Addiction}


Honored: Best Moment Award and Sunshine Award

I was totally surprised last night when I jumped on my blog and noticed that I received two blog awards! Wow, what an honor – and mind you, these are my very first awards, so getting two in one day is amazing! So, thank you very much Jhuls, from The Not So Creative Cook, for nominating me for the Sunshine Award and the Best Moment Award!  You are incredible and so is your blog – and by the way, Jhuls is really a creative cook! Getting these awards has really made my week! I began my blog in March and I have loved every moment since. Being able to share my recipes and other little snippets of life with you all has been an amazing journey and I look forward to continuing my passion hopefully for a lifetime! And I am honored to pass along these awards to other bloggers who inspire me!

Sunshine Award

Sunshine Award


1. Who is your favorite philosopher?   Julia Child. Well, she is a philosopher to me! Favorite quotes:  “If you’re afraid of butter, use cream.” and “A party without cake is just a meeting.” 

2. What is your favorite number?      6

3. What is your favorite animal?    The Arctic Bear 

4. What are your Facebook and Twitter?   Find and like me on Facebook at sweetbakedlife. I have not used Twitter yet, but when I do, you can find me @sweetbakedlife.

5. What is your favorite time of the day?  Evening enjoying a delicious dessert with my family! 

6. What was your favorite vacation?   
My honeymoon on the north shore of Kauai.

7. What is your favorite physical activity?  Walking and baking, of course!  

8. What is your non-alcoholic drink?   Ice cold Lemonade. 

9. What is your favorite flower?   Pink baby roses.

10. What is your passion?  Baking and photography and being able to share both!

In no particular order, these amazing bloggers are my nominations for the Sunshine Award!

Sunshine Award


Chef Mimi Blog

Beyond Frosting

My Food Tapestry

The Craving Chronicles

We Call Him Yes! Chef!

The Paddington Foodie

Mama’s Gotta Bake

The Joy of Caking

Photo Girl Travels

The rules for Sunshine Award are:

  1. Visit and thank the blogger who nominated you.
  2. Acknowledge that blogger on your blog and link back.
  3. Answer the same 10 questions given.
  4. Nominate up to 10 blogs for the award, a link to their blogs in your post, and notify them on their blogs.
  5. Copy and paste the award on your blog somewhere.

*  *  *  *  *  *

Best Moment Award


Please go to MomentMatters.com/Award to pick the badge appropriate to the
number of Best Moment Awards you have received.

I gratefully accept this Best Moment Award and would like to first thank my wonderful husband and my sweet son for putting up with all of my late-night writing, endless recipe experimenting, and my constant photographing of the dishes I make before they can dig in! I would also like to thank them for being my official taste testers, giving me inspiration to create some delectable treats, being honest when they don’t like something, and most of all, for loving me and supporting me unconditionally for what I am passionate about – baking, blogging and photography. I would also like to thank all of my friends, followers and other bloggers for their encouragement and amazing ideas! And last, but surely not least, I would like to thank my mom who taught me how to bake from a very early age. She gave my first mini-loaf pan, and we used to make Cinnamon-Sugar Bread together. From then I was hooked; I have had a fondness for sweets and baking ever since! It makes me happy to bake and I love sharing my recipes for all to enjoy!

In no particular order, these incredible bloggers are my nominations for the Best Moment Award!

Best Moment Award

A Caffeinated Brunette

Beyond Frosting

Dinner of Herbs

Photo Girl Travels

Miss Sweet Nothings

A Lot On Your Plate

Sadie & Dasie

Susan Orr Photography

Edibles & Travels

At Down Under

The rules for Best Moment Award are:

1.  Winners re-post this completely with their Acceptance Speech.
2.  This could be written or video recorded.
3.  Winners have the privilege of awarding the next awardees!
4.  The re-post should include a NEW set of people/blogs worthy of the award; and winners notify them the great news.

RESOURCES: What makes a good acceptance speech?
– Gratitude. Thank the people who helped you along the way
– Humor. Keep us entertained and smiling
– Inspiration. Make your story touch our lives
– Get an idea from the great acceptance speeches, compiled in MomentMatters.com/Speech
– Display the award’s badge on your blog/website, downloadable in MomentMatters.com/Award

Wishing everyone a great day — keep up the amazing blogging that you do!


Double Chocolate Brownie Cookies

What a difference a day makes…yesterday it was warm and sunny and today it’s cold and rainy.  So, if you’re like me, and taking a break from your action-packed week and settling indoors because of the rain, you’ll take pleasure in baking these moist and delicious cookies that are a snap to make.  They’re like a dark rich brownie in the shape of a cookie — what an amazing concept!  And if you love chocolate like we do, you’ll thoroughly enjoy every last crumb of these delightful bites!  The dough is rolled in granulated sugar that cracks when it bakes giving them an inviting appeal and an even better taste.Double Chocolate Brownie Cookies

Double Chocolate Brownie Cookies
Recipe adapted from Martha Stewart

1-1/2 cups all-purpose flour
1/4 cup Dutch-process cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon coarse salt
1 stick unsalted butter, room temperature
1/2 cup packed dark-brown sugar
1/2 cup honey
1-1/2 cups semi-sweet chocolate chips
1/4 cup granulated sugar

Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt. Beat butter and brown sugar with a mixer on medium speed until pale and fluffy. Add honey, and beat until fluffy. Reduce speed to low. Gradually add flour mixture, and beat until well combined. Mix in chocolate. Refrigerate for 30 minutes.

Drop heaping teaspoons of dough into granulated sugar. Roll to coat, shaping into balls. Transfer to parchment-lined baking sheets, spacing about 1 inch apart. Bake until tops are cracking and cookies are just set, about 9 minutes. Transfer sheets to wire racks, and let cool.

Your family will be glad that a rainy day brought such a yummy treat!