What desserts are you making?
Last night I made this delicious recipe to test on my family! I thought I would make this for friends or teachers and put them in take-out boxes or cello bags with ribbon for Christmas. This took 10 minutes to make and the add-ins are endless: dark, milk, white chocolate, cashews, almonds, pecans....
I used peppermint extract, but only 1/2 tsp and almonds.
1 package of chocolate chips
1 Tbsp vegetable oil (I used canola)
1 tsp extract (peppermint, almond, etc)
dried fruit and or candy bits
Melt chocolate chips in the microwave (set at 50% power for 3 mins, stirring halfway through). Add the vegetable oil and extract. Stir in the nuts, dried fruit, and or candy bits. Spread it out on a baking pan lined with parchment. Let it harden in the refrigerator for about 2 hours; then break apart into pieces.
I thought I might make these as well as gifts. I'll put them in little mason jars, tied with gingham ribbon for friends this Christmas. This tastes good and is very easy to make.
Hot Fudge Sauce
6 Tbsp butter
½ c. semi sweet choc chips
2 c. powdered sugar
1 - 12 oz can evaporated milk
Melt together butter and chocolate over low heat. Stir in powdered sugar and evaporated milk. Bring to a boil over medium heat then boil 4 to 5 minutes, stirring continuously.
Makes 2 cups
I'm so glad you asked that - I checked and it does need to be refrigerated and should be eaten within a week. Maybe I'll make some vanilla ice cream to go with it ;
I made this fudge today. While the website touted it was 'to die for' I would'nt really agree. It was good, but not TDF. If you want a blast of sugar, this is your recipe. Its easy and there is no baking or candy thermometers in sight.
from La Cuisine d'Helene
2 cups brown sugar
1 can sweetened condensed milk
3/4 cup butter
1 cup powdered sugar
1 tsp vanilla
3 Caramilk bars (my Canadian friends will know what these are and here in the US, you could use Ghiradelli with caramel. Just use enough to cover an 8x8 pan)
Grease an 8x8 pan and set aside.
Combine brown sugar, condensed milk, and butter in a large microwaveable bowl and microwave for 8 min, stirring every 2 minutes. Add the powdered sugar and vanilla. Beat with a handmixer for 4 minutes. Pour half the mixture into the greased pan. Lay the candy bars and pour the rest of the mixture on top and smooth.
These are from the archives of The Pioneer Woman. I made these with my kids and they are beyond simple - and lovely. I don't know why they call them Toffee but they are really good.
• 2 sticks Butter
• 1 cup Packed Brown Sugar
• 1 whole Egg
• 2 teaspoons Vanilla
• 2 cups All-purpose Flour
• 2 cups Chocolate Chips (milk Or Semi-sweet)
• ¾ cups Finely Chopped Pecans
Preheat oven to 350 degrees.
Cream butter and brown sugar until fluffy. Add egg, vanilla, and flour and mix until combined. Spread on cookie sheet with an offset spatula until thin. Bake for 15 minutes, or until golden. Remove pan from oven and sprinkle on chocolate chips. Return to oven for 1 minute. Remove from oven and spread chocolate thinly over the cookie layer.
Sprinkle with chopped pecans. Cut into squares.
This link is to the post with a recipe for Chocolate Mint Cookies - they are the best ever! It's the July 7, 2009 post on marcopaper.blogspot.com
Marco's Paper: Your Mouth Can Start Watering Now . . .
When my DH makes them the house smells like chocolate for almost 2 days! He doesn't like mint so he puts a few white chocolate chips in the center (instead of the Andes mint candy) and it looks really nice and tastes even more chocolate-y!
Happy Holidays and ...
Tina aka TeeGeeDee
EASY dessert made in minutes........
Chocolate Almond Frozen Mousse
• 1 package Cool Whip
• 2 Tablespoons Strong Brewed Coffee, Completely Cooled
• 1 whole Hershey Bar With Almonds
Allow Cool Whip to thaw on the counter for ten to fifteen minutes.
Gently stir in cool coffee until combined.
Melt Hershey bar in the microwave for 30 to 45 seconds. Allow to cool for a couple of minutes, then stir into Cool Whip mixture. Since the Cool Whip is cold, it will solidify the candy bar in tiny particles.
Serve soft or refreeze and serve as an ice-cream type treat.
Another easy dessert. This is from Tasty Kitchen – Favorite Recipes from Real Kitchens Everywhere!
Graham Cracker Toffee Bars
• 1 package (10 To 12 Pieces In A Package) Graham Crackers
• 2 sticks Butter
• 1 cup Brown Sugar
• 1 cup Chocolate Chips
• ½ cups Slivered Or Sliced Almonds
Line an 11×15 inch cookie sheet with whole crackers. It will fill up pretty much the whole space. Use as many whole crackers as you need to fill the space.
Mix butter and brown sugar in a pan to boil. Stir for 5 minutes while boiling on low.
Spread the butter/sugar mixture over the crackers and bake at 350 degrees for 7 minutes. Sprinkle with chocolate chips and nuts when it comes out of the oven. Cool for 10-20 minutes in the fridge.
Break into pieces.
Alternative: After sprinkling with chocolate chips, let the chocolate melt for a minute, then spread it out over the caramel, then sprinkle the nuts.
Last night I made Chocolate Mint Brownies but the brownie recipe I used was dry. My kids like brownies from a box (there, I said it). So next time I will make the box brownies and add these two layers.
Mint Brownie Topping
2 c. powdered sugar
2Tbsp heavy cream
½ c. butter softened
1 tsp peppermint extract
A few drops of green food coloring
2 1-oz squares of semi-sweet chocolate
2 Tbsp butter
To prepare the peppermint layer, cream together the powdered sugar, cream, butter and extract. Tint with green food coloring. Frost brownie base with this mixture and refrigerate until firm.
Chocolate Glaze: melt together the chocolate and butter. Spread gently over the cold frosting. The glaze will be thin. Cool until glaze hardens. Cut into squares.
CREAMY LEMON SQUARES
From PW's Tasty Kitchen website.
FOR THE CRUST:
1 1/2 c. Graham Cracker Crumbs
6 Tbsp salted butter, melted
1/4 c. sugar
1 whole lemon zested
FOR THE FILLING:
2 egg yolks
1 can fat free sweetened condensed milk, 14 oz.
1/2 c. fresh lemon juice
1 tsp. lemon zest
6 oz. fresh raspberries
Preheat oven to 350*. Spray an 8x8 inch baking dish with spray. Set aside. In a medium bowl, combine the graham cracker crumbs, melted butter, sugar and lemon zest. Stur until graham crackers are moist. Press crumbs into the prepared pan, pressing the crust mixture one inch up the sides. Bake for 10 mins. Remove from the oven and allow to cool to room temperature.
Once the crust is cooled, combine the egg yolks and condensed milk until well mixed. Stir in the lemon juice and zest. Stir until mixture begins to slightly thicken. Gently fold in the raspberries. Fold carefully so you don't break the raspberries.
Pour the lemon raspberry filling evenly over the graham cracker crust. Bake for 15 mins or until just set.
Cool to room temperature, then chill for at least one hour before serving. Cut into bars and serve. Keep bars in the refrigerator for up to 5 days.
NOTE: use fresh raspberries and make sure you gently fold the berries into the lemon filling or you will have pink bars.
YUM...these all sound so good!
Oh boy do those toffee bars sound good, and fairly easy to make. I am following you now Lola, for your good recipes.
Off to stamp.
If anyone is interested, I just made the Hot Fudge Sauce from above. It's so easy and absolutely delicious. It takes about 7 minutes to make. I put it in little canning jars for some friends. Very cute and easy as pie.
Every Tuesday we make the trip to Sloan Kettering Cancer Hospital with my daughter. Each week we make a different dessert for the nurses who are incredibly wonderful to us and all the other children there. We've made brownies, cookies, chocolate bark, muffins, etc but last week we made the Graham Cracker toffee bars. Four nurses asked for the recipe and one called them 'evil' ;)
Another Tasty Kitchen recipe. I've made this many times and its really good. Its VERY easy.
MOCHA LAVA CAKE
3/4 c. sugar
1 c. sifted AP flour
2 tsp baking powder
a pinch of salt
1 piece unsweetened chocolate (1 square)
2 Tbsp butter
1/2 c. whole milk
1 tsp vanilla extract
1/2 c. brown sugar
1/2 c. granulated sugar
4 Tbsp powdered cocoa
1 c. cold strong coffee (I used instant with a heaping Tbsp)
Sift together 3/4 c. sugar, flour, baking powder and salt. Set aside.
Melt square of unsweetened chocolate and butter in the microwave. Add to dry ingredients alternaltely with the milk and vanilla. Blend. Pour into a greased 8x8 pan.
Combine brown sugar, the 1/2 c. additional granulated sugar and cocoa powder. Sprinkle over the cake batter. Pour the one cup cold coffee over the top of the cake. This will look terrible at this point but don't worry. Bake at 350* for 40 minutes.
Pecan Pie Muffins
• 1 cup Packed Light Brown Sugar
• ½ cups All-purpose Flour
• 1 cup Chopped Pecans
• ⅔ cups Softened Butter
• 2 whole Eggs Beaten
Preheat oven 350 F.
Grease your muffin pan (whatever size) or use greased silicone cups.
In a medium bowl, stir together brown sugar, flour and pecans. In a separate bowl, beat the butter and eggs together until smooth. Stir into the dry ingredients just until combined. Spoon the batter into the prepared muffin cups. Cups should be about 2/3 full. Bake for 20 to 25 minutes. Cool on wire racks when done.
When you take them out of the oven, place a slice of butter on top and eat warm. You may also use walnuts instead of pecans.
Tina aka TeeGeeDee
Let me know how you like them! I gave this recipe to a friend and she LOVES them. Super easy. With a bit of butter at the end is delicious.
He baked these delicious gems shortly after we got home and we've been pacing ourselves ever since (he got 11 muffins; we shared one as a taste test and I ate 2 so have 3 more to enjoy.)
Thanks - from both of us - for sharing this easy, delicious recipe.
TeeGeeDee, I am so happy you enjoyed that recipe. 5 ingredients and tasty!
Today is Tuesday and that means a trip to NYC for my daughter's cancer treatment. Its a 10 hour day door to door. This week's treat is Alaskan Blueberry Cake. I posted this in What's For Dinner but its a simple dessert and I thought it might be buried in a main course thread. It is easy to make and delicious. I was thinking of the Pecan Muffins but they don't make too many and I think they taste better warm from the oven.
Our thought is just a little Thank You to the nurses and it gives them a little sweet boost in the middle of the day. Plus this cake travels well.
Alaskan Blueberry Coffee Cake
1 ½ c. AP flour
¾ cup sugar
2 ½ tsp baking powder
1 tsp salt
¼ cup vegetable oil
¾ c. milk
1 ½ c blueberries (most times I use 1 pint and I put them in the cake and not on top)
The zest of half a lemon
1/3 c AP flour
½ c brown sugar, firmly packed
½ tsp cinnamon
¼ c. firm butter (1/2 stick)
In a medium mixing bowl, blend together 1 ½ c flour, sugar, baking powder, salt, oil, milk, egg, lemon zest and 1 cup blueberries. Beat thoroughly for 30 seconds and spread in a greased 9” round pan or an 8x8 square pan. Combine 1/3 c flour, brown sugar, cinnamon and butter. Sprinkle over batter and top with the remaining blueberries. Bake in a 375* oven for 40 to 50 mins, until done.
The pecan pie muffins were still yummy the next day (and I forgot to put them in a container). Next time I want to try it with the butter!
Thanks for sharing all your yummy recipes and I hope things go well for you and your daughter.
Thank you Tina...It was a long day but worth every second.
This Tuesday we are making Shortbread Cookies. Its my grandmother's recipe and I will post it as soon as I find it in the house. I haven't made it in ages and there are only 3 ingredients - butter, sugar and flour. They are so good. Probably the best cookies I have ever had. I can't wait to share it with everyone and I can't wait to make it for our nurses.
Found the recipe. My grandmother always used her hands to mix this, something about the heat in your hands. Anyway, I hope you like it if you make it.....
½ lb (2 sticks) butter, softened
½ c. confectioner’s sugar, sifted (if you live in Canada and can get Fruit Sugar, use that)
2 ¼ cups AP flour, sifted.
Mix everything together with your hands. Roll out into a big oval on a cookie sheet, about ½ inch thick. Using a fork, poke holes all over.
Bake 275* on a low rack of the oven about 1 hour or until golden brown. Sprinkle with granulated sugar on top and slice while still warm
The shortbread sounds easy enough ... whenever you are back on here could you tell me about how much they yield.
You and your family will stay in my thoughts.
Thank you Tina - it means a lot to me.
When I make this, the oval of dough almost fills the whole cookie sheet except the edges. I think it makes about a pound. I am guessing (I could be way off). How about if I made a batch and take a photo for you to give you an idea:) Stay tuned
You're very sweet ... I think a pound (or close to it) is plenty. I'll be getting together next month with some stamping buddies. If time/budget allow may bring something in addition to the pecan pie muffins (in case anyone can't eat pecans; I don't know everyone that will be there - adds to the fun!)
Please don't rush on the photo - I'll be out a good part of the rest of the day and early tomorrow.
These pictures will not win any awards but I thought it might give you an idea of how much and how it goes. The plate is a small dessert plate in size and not all the cookies fit on it (a little cookie monster stopped by).
It took 5 minutes to put these together. I baked for an hour but I think a few more minutes would have been better. I used about 2 teaspoons of granulated sugar for all over the top.
We ended up making the graham cracker toffee bars rather than the shortbread for the hospital yesterday. Didn't have any softened butter and 2 more nurses asked for the recipe. They really are good.
Butter Tart Squares
1 c. AP flour
1/4 c. sugar
1/2 c. butter
2 Tbsp butter, melted
2 eggs, lightly beaten
1 c. packed brown sugar
2 Tbsp AP flour
1/2 tsp baking powder
1/2 tsp vanilla
pinch of salt
1 c. raisins (optional)
a generous 1/2 cup walnuts or pecans, coarsely chopped
In a bowl, combine flour with sugar, using a pastry blender, cut in butter until crumbly. Press into a 9 inch square cake pan. Bake at 350* for 15 mins.
Meanwhile, in a bowl, mix butter with eggs. Blend in sugar, flour, baking powder, vanilla and salt. Stir in (raisins and) nuts. Pour over base.
Bake in a 350* oven until top springs back wihen lightly touched; about 20 to 25 mins. Let cool.
Thanks SurfLola for all the yummy recipes. Want to be my friend and deliver goodies? LOL.
From Barefoot Contessa. I made these this week for the nurses since I've been bringing such sweet treats, I wanted something a little different even though these are honey sweet and delicious.
• 2 cups old-fashioned oatmeal
• 1 cup sliced almonds
• 1 cup shredded coconut, loosely packed
• 1/2 cup toasted wheat germ
• 3 tablespoons unsalted butter
• 2/3 cup honey
• 1/4 cup light brown sugar, lightly packed
• 1 1/2 teaspoons pure vanilla extract
• 1/4 teaspoon kosher salt
• 1/2 cup chopped pitted dates
• 1/2 cup chopped dried apricots
• 1/2 cup dried cranberries
Preheat the oven to 350 degrees F. Butter an 8 by 12-inch baking dish and line it with parchment paper.
Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ.
Reduce the oven temperature to 300 degrees F.
Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the dates, apricots, and cranberries and stir well.
Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature.
Alaskan Blueberry Coffee Cake recipe, sounds delicious, I will make this soon, thanks :)
Hmm....all of these wonderful recipes sound sooooo good...TFS...surflola!!
Here's an easy pie to do. I also did a vanilla pudding with caramel sauce on the bottom, toasted pecans and thinly sliced bananas on top of the caramel and nuts. Mmmm. You can get creative.
Triple-Layer Lemon Pie
prep time 15 min total time 3 hr 15 min makes 8 servings, 1 piece (134 g) each
What You Need
1-1/4 cups Honey Maid Graham Crumbs ( I bought 6" prepared Graham cracker crust)
1/4 cup butter, melted
2 pkg. (4-serving size each) Jell-O Lemon Instant Pudding
2 cups cold milk (I used skim milk)
1 Tbsp. lemon juice (could use a little more to make it tangy)
1-1/2 cups thawed Cool Whip Whipped Topping, divided (light cool whip)
MIX graham crumbs and butter; press onto bottom and up side of 9-inch pie plate.
BEAT dry pudding mixes, milk and juice with whisk 2 min. (Pudding will be thick.) Spread 1-1/2 cups onto bottom of crust. Whisk 3/4 cup Cool Whip into remaining pudding; spread over pudding layer in crust. Top with remaining Cool Whip.
REFRIGERATE 3 hours or until set.
This lemony pie is the perfect choice for a spring or summer celebration with friends or family. Remember, 1 serving is 1/8th of the pie.
Garnish with 1/2 cup sliced fresh strawberries just before serving.
Prepare using Jell-O Pistachio or Vanilla Instant Pudding.
Terstamper, this looks nice for a summer BBQ. I will make this. Thanks.
With July 4th coming, anyone have any interesting desserts for parties and BBQ? This lemon pie would be just right! Any others out there?
From Family Fun magazine....
Dip strawberries in white chocolate half way up, then dip the pointy end in blue sprinkles or blue sugar crystals. Just let me know if anyone needs the exact recipe and I will post.
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