Tasting with Tonya, 2433 Lena Lane, Jackson, MS (2026)

10/27/2026

🍪🍫 Gluten-Free Chocolate Chip Cookie Cups

These turned out so good — crisp around the edges, soft in the middle, and just sturdy enough to hold a swirl of chocolate filling. They feel a little more special than regular cookies, but they’re still really easy to make.

Perfect for Christmas trays, holiday parties, or anytime you want a simple dessert that looks bakery-style.

Ingredients

1 ¾ cups gluten-free 1:1 baking flour

½ cup unsalted butter, softened

½ cup light brown sugar

⅓ cup granulated sugar

1 large egg

1 tsp vanilla extract

½ tsp baking soda

¼ tsp salt

¾ cup semisweet chocolate chips

For the chocolate filling

¾ cup chocolate frosting or chocolate ganache

Directions

Beat the softened butter, brown sugar, and granulated sugar until creamy.

Mix in the egg and vanilla until smooth.

Add the gluten-free flour, baking soda, and salt. Mix just until a soft cookie dough forms.

Fold in the chocolate chips.

Lightly grease a mini muffin pan. Press a small scoop of dough into each cup, pushing it slightly up the sides to create a little well in the center.

Bake at 350°F / 175°C for 10–12 minutes, until the edges are lightly golden.

While they’re still warm, gently press the center down again with the back of a teaspoon if needed.

Let them cool completely before removing them from the pan.

Pipe or spoon chocolate frosting into the centers.

✨ Tip: Don’t overfill the muffin cups with dough. They rise a little while baking, so leaving room helps keep that nice cup shape.

The best part is the contrast — chewy chocolate chip cookie outside, creamy chocolate center inside. Definitely one of those desserts people reach for twice. 😍

Would you fill yours with chocolate ganache, frosting, or peanut butter cream?

10/26/2026

🥜🍫 Peanut Butter Rice Krispie Treats

These are soft, chewy, a little gooey, and finished with a smooth chocolate layer on top. The peanut butter makes the classic Rice Krispie treat taste richer, and the whole thing comes together without much effort.

They’re perfect for Christmas trays, family get-togethers, or when you want a quick no-fuss dessert that still looks special.

Ingredients

6 cups Rice Krispies cereal

4 tbsp unsalted butter

5 cups mini marshmallows

¾ cup creamy peanut butter

1 tsp vanilla extract

1½ cups semisweet chocolate chips

Directions

Melt the butter in a large pot over low heat.

Add the marshmallows and stir gently until almost completely melted.

Stir in the peanut butter and vanilla until the mixture is smooth and creamy.

Remove from the heat and quickly fold in the Rice Krispies cereal until everything is evenly coated.

Press the mixture into a parchment-lined 9×13-inch pan. Don’t press too hard or the bars can turn dense.

Melt the chocolate chips in short microwave bursts, stirring between each one until smooth.

Spread the melted chocolate evenly over the top.

Let the treats sit until the chocolate firms up, then slice into squares.

✨ Best tip: Keep the heat low when melting the marshmallows. High heat can make the treats hard instead of soft and chewy.

For extra texture, you can also sprinkle a few chopped peanuts over the chocolate before it sets.

That combination of crispy cereal, creamy peanut butter, soft marshmallow, and chocolate is seriously hard to stop eating. 😍

Would you keep the chocolate layer thick or make it a lighter drizzle?

10/26/2026

🍯🍂 Homemade Gluten-Free Graham Crackers

These came out crisp around the edges, lightly chewy in the middle, and full of that warm cinnamon-honey flavor you expect from a classic graham cracker. I especially love them for fall because they’re perfect with coffee, hot chocolate, or turned into homemade s’mores.

Ingredients

2 cups gluten-free 1:1 baking flour

½ cup light brown sugar

1 tsp ground cinnamon

½ tsp ground ginger

¼ tsp ground nutmeg

½ tsp salt

½ tsp baking soda

½ cup unsalted butter, softened

⅓ cup honey

1 tsp vanilla extract

2–3 tbsp milk, only if needed

Directions

In a bowl, whisk together the gluten-free flour, brown sugar, cinnamon, ginger, nutmeg, salt, and baking soda.

Add the softened butter, honey, and vanilla. Mix until a soft dough starts to form. If it feels too dry, add milk 1 tablespoon at a time.

Chill the dough for about 20–30 minutes. This makes it much easier to roll and helps the crackers hold their shape.

Roll the dough between two sheets of parchment paper until it’s about ⅛ inch thick.

Cut into rectangles using a pizza cutter or sharp knife. Lightly score a line down the middle and poke a few holes with a fork for that classic graham-cracker look.

Transfer to a parchment-lined baking sheet and bake at 350°F / 175°C for 10–14 minutes, or until the edges are golden brown.

Let them cool completely on the tray. They’ll become crispier as they cool.

✨ For homemade s’mores: Sandwich toasted marshmallow and a square of chocolate between two crackers while the marshmallow is still warm.

Little tip: Roll the dough evenly. Thin spots can burn quickly while thicker crackers stay soft.

Warm cinnamon, honey, crisp edges, and that homemade crunch — these are worth making from scratch. 🍁

Would you eat them plain with coffee or turn them into s’mores?

10/26/2026

🎃🥤 Pumpkin Pie Milkshake

This one tastes like pumpkin pie and vanilla ice cream turned into one thick, creamy fall drink. I made it extra cozy with cinnamon, nutmeg, and a little brown sugar, and it honestly feels like Thanksgiving in a glass.

Ingredients

⅔ cup pumpkin puree

½ to 1 cup milk

4 cups vanilla ice cream

3 tbsp brown sugar

1 tsp vanilla extract

1 tsp ground cinnamon

⅛ tsp ground ginger

⅛ tsp ground cloves

⅛ tsp ground nutmeg

For topping

Whipped cream

Extra cinnamon or nutmeg

Cinnamon stick or cookie, optional

Directions

Add the pumpkin puree, vanilla ice cream, ½ cup milk, brown sugar, vanilla, cinnamon, ginger, cloves, and nutmeg to a blender.

Blend until thick, smooth, and creamy. If it’s too thick, add a little more milk until you get the texture you like.

Taste it before serving. Add a little extra cinnamon or brown sugar if you want a stronger pumpkin-pie flavor.

Pour into chilled glasses and top generously with whipped cream.

Finish with a dusting of cinnamon or nutmeg and add a cookie or cinnamon stick for that cozy holiday look.

✨ Tip: Start with less milk. You can always add more, but using too much at once can make the shake thin.

Cold, creamy, spiced, and ridiculously easy — this is one of those drinks that works just as well for a Thanksgiving dessert as it does for a cozy fall evening. 🍂

Would you top yours with whipped cream only or add a cookie too?

10/26/2026

☕🤎 Grandma’s Cinnamon Coffee Cake

Soft, buttery cake with a thick cinnamon-brown sugar topping that sinks slightly into the crumb while it bakes—this is the kind of simple old-fashioned coffee cake that tastes even better with a hot cup of coffee.

Ingredients

For the cake

2 cups all-purpose flour

3/4 cup granulated sugar

2 tsp baking powder

1/2 tsp salt

1 large egg, beaten

1 cup milk

2 tbsp unsalted butter, melted

1 tsp vanilla extract

For the cinnamon topping

1 cup brown sugar

1/2 cup granulated sugar

2 tsp ground cinnamon

2 tbsp all-purpose flour

2 tbsp unsalted butter, melted

Directions

Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking pan.

In a large bowl, whisk together flour, sugar, baking powder, and salt.

Add the beaten egg, milk, melted butter, and vanilla. Stir just until the batter comes together. Don’t overmix.

Spread the batter evenly into the prepared pan.

In a small bowl, mix brown sugar, granulated sugar, cinnamon, flour, and melted butter until crumbly and moist.

Sprinkle the cinnamon mixture generously over the batter. Lightly swirl a little of it into the top with a butter knife.

Bake for 30–38 minutes, until the center is set and a toothpick comes out with a few moist crumbs.

Let it cool for about 15 minutes before cutting into squares.

✨ Real-life tip: Don’t press the topping down too firmly. Leaving it loose and craggy gives you those caramelized cinnamon pockets on top.

The result is soft in the middle, crisp and sticky around the top edges, and packed with warm cinnamon flavor. Perfect for breakfast, brunch, or an afternoon coffee break. ☕🍰

10/26/2026

🍓🍌 Strawberry Banana Cheesecake Salad

This is one of those easy desserts that looks extra special without needing much work. Creamy cheesecake filling, fresh strawberries, sweet bananas, and buttery graham cracker crumbs all come together in every spoonful.

Ingredients

8 oz cream cheese, softened

1/2 cup powdered sugar

1 tsp vanilla extract

1/2 cup milk

8 oz whipped topping, thawed

2 cups strawberries, sliced

2 ripe bananas, sliced

1 1/2 cups graham cracker crumbs

2 tbsp melted butter

Extra strawberries and banana slices for topping

Directions

Mix the graham cracker crumbs with melted butter until lightly coated. Set aside.

In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla until smooth.

Slowly add the milk and mix until creamy.

Fold in the whipped topping until the mixture is light and fluffy.

Add most of the sliced strawberries and bananas, gently folding them into the cheesecake mixture.

Sprinkle a layer of graham cracker crumbs into the bottom of a serving dish.

Spoon in half of the cheesecake mixture, add another light layer of crumbs and fruit, then repeat.

Finish with extra strawberries, banana slices, and a generous sprinkle of graham cracker crumbs.

Chill for 1–2 hours before serving.

✨ Real-life tip: Add the banana slices close to serving time so they stay fresh and don’t brown too much.

Creamy, fruity, slightly crunchy, and seriously easy to make—this is perfect for potlucks, summer gatherings, or a simple family dessert. 🍓🍌🤍

10/26/2026

🥥 Creamy No-Cook Coconut Pie

This is the kind of dessert that feels rich and indulgent without needing the oven. The filling is cool, silky, and packed with coconut flavor, while the graham crust gives it just enough crunch. The toasted coconut on top makes it look extra special with almost no effort.

Ingredients

For the crust

1 1/2 cups graham cracker crumbs

1/3 cup unsalted butter, melted

2 tbsp granulated sugar

For the filling

1 can (14 oz) cream of coconut

8 oz cream cheese, softened

1 cup powdered sugar

1 tsp vanilla extract

1 1/2 cups whipped topping

1 cup sweetened shredded coconut

For the topping

1 cup whipped topping

1/2 cup toasted coconut flakes

Directions

Mix graham cracker crumbs, melted butter, and sugar until the texture looks like wet sand.

Press firmly into a 9-inch pie dish. Chill for about 20 minutes.

In a large bowl, beat cream cheese until smooth. Add the cream of coconut, powdered sugar, and vanilla. Mix until creamy.

Fold in the whipped topping and shredded coconut until evenly combined.

Spoon the filling into the chilled crust and smooth the top.

Spread another layer of whipped topping over the pie.

Sprinkle generously with toasted coconut flakes.

Refrigerate for at least 4 hours, or overnight for the cleanest slices.

✨ Real-life tip: Toast the coconut in a dry skillet over low heat for a few minutes, stirring often. It adds much more flavor and gives the pie that beautiful golden finish.

Cold, creamy, coconutty, and just sweet enough—this is one of those simple desserts that always looks like you put in more work than you actually did. 🥥🤍

10/26/2026

🍫🥜 Old-Fashioned No-Bake Peanut Butter Oatmeal Cookies

These are rich, chewy, chocolatey, and full of peanut butter flavor—the kind of easy stovetop cookie that tastes like something you grew up eating. No oven needed, and they set up beautifully once cooled.

Ingredients

1/2 cup unsalted butter

2 cups granulated sugar

1/2 cup milk

1/4 cup unsweetened cocoa powder

1 cup creamy peanut butter

1 tsp vanilla extract

3 cups old-fashioned oats

Pinch of salt

Directions

Line a baking sheet with parchment paper.

Add butter, sugar, milk, cocoa powder, and salt to a saucepan.

Heat over medium heat, stirring often, until the mixture reaches a full rolling boil.

Once boiling, let it cook for about 1 minute, stirring carefully. This step helps the cookies set properly.

Remove the pan from the heat and immediately stir in the peanut butter and vanilla until smooth.

Add the oats and stir until every oat is coated in the chocolate-peanut butter mixture.

Working quickly, drop heaping spoonfuls onto the prepared parchment paper.

Let the cookies cool at room temperature for 25–35 minutes, or until firm enough to pick up.

✨ Real-life tip: Don’t boil the mixture too long or the cookies can turn dry and crumbly. About one minute after a full boil is usually just right.

They’re soft and chewy in the center, slightly fudgy, and loaded with that classic chocolate-peanut butter flavor. Perfect with a cold glass of milk. 🤎

10/26/2026

🤍 White Chocolate Cranberry Pecan Clusters

Sweet, creamy, chewy, and crunchy all in one bite. These no-bake clusters are incredibly easy to make, but they look festive enough for a holiday dessert tray or homemade gift box.

Ingredients

12 oz white chocolate chips

1 cup dried cranberries

1 cup pecan halves, roughly chopped

1/2 tsp vanilla extract

Small pinch of salt

Directions

Line a baking sheet with parchment paper.

Add the white chocolate chips to a microwave-safe bowl. Microwave in 20-second bursts, stirring between each one, until smooth and fully melted.

Stir in the vanilla and a small pinch of salt.

Add the dried cranberries and chopped pecans. Fold everything together until the fruit and nuts are evenly coated in white chocolate.

Drop heaping spoonfuls of the mixture onto the prepared baking sheet. Keep the clusters slightly irregular so they have that homemade look.

Press a few extra cranberry pieces or pecans onto the tops while the chocolate is still soft.

Let the clusters set at room temperature, or refrigerate for about 20–30 minutes until firm.

✨ Tip: Lightly toast the pecans for 5–7 minutes before mixing them in. It gives the clusters a deeper, nuttier flavor.

Creamy white chocolate, tart cranberries, and crunchy pecans make these dangerously easy to keep grabbing from the plate. 😍

10/25/2026

🍍 Pineapple Juice Cake

This is the kind of cake that tastes even better after it sits for a little while. The pineapple keeps the layers soft and moist, while the creamy frosting and juicy fruit filling make every bite feel rich but still fresh.

Ingredients

For the cake

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs

3 cups all-purpose flour

1 tsp baking powder

1/2 tsp salt

1 cup pineapple juice

1 tsp vanilla extract

For the pineapple filling

2 cups crushed pineapple, well drained

1/3 cup pineapple juice

1/3 cup granulated sugar

1 tbsp cornstarch

For the frosting

8 oz cream cheese, softened

1/2 cup unsalted butter, softened

3 1/2 cups powdered sugar

1 tsp vanilla extract

2–3 tbsp pineapple juice

For the top

Fresh or canned pineapple chunks

Extra crushed pineapple

Whipped cream rosettes, optional

Directions

Heat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans.

Beat the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each.

In another bowl, whisk together the flour, baking powder, and salt.

Add the dry ingredients to the butter mixture in batches, alternating with the pineapple juice. Stir in vanilla and mix only until combined.

Divide the batter between the pans and bake for 24–30 minutes, or until a toothpick comes out clean. Let the cakes cool completely.

For the filling, combine crushed pineapple, pineapple juice, sugar, and cornstarch in a saucepan. Cook over medium heat for 4–6 minutes, stirring until thick and glossy. Cool completely.

Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and enough pineapple juice to make a creamy, spreadable frosting.

Place the first cake layer on a plate. Spread with frosting, then spoon over some pineapple filling. Repeat with the remaining layers.

Frost the outside of the cake. Spoon extra pineapple filling over the top and finish with pineapple chunks and small whipped cream rosettes.

Chill for about 1 hour before slicing so the layers stay neat.

✨ Real-life tip: Drain the pineapple well before using it between the cake layers. Too much liquid can make the cake slide or turn soggy.

Soft pineapple cake, creamy frosting, and juicy fruit in every layer—this is one of those desserts that looks special but still tastes genuinely homemade. 🍍🤍

Tasting with Tonya

10/27/2026

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10/25/2026

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