Showing posts with label dessert. Show all posts
Andes Mint Chunk Cookies
Printable Recipe
~3 dozen cookies
1/2 cup butter, softened
3/4 cup brown sugar
1/2 cup sugar
1 t. baking soda
1 t. baking powder
2 t. vanilla
2 eggs
1 package Andes Creme de Menthe Baking Chips
2 2/3 cups flour
Cream together butter and sugars. Add baking soda, baking powder, vanilla and eggs. Stir until mixed. Add Andes Baking Chips and then flour. Chill for approximately 1 hour (I don't do this). Drop by spoonful onto baking sheet. Bake at 350 for ~8-10 minutes.
Holly's Note:
This recipe is found on the back of the bag of Andes Creme de Menthe Baking Chips. It was pretty good. I think that next time, I'd add some regular chocolate chips too.
~3 dozen cookies
1/2 cup butter, softened3/4 cup brown sugar
1/2 cup sugar
1 t. baking soda
1 t. baking powder
2 t. vanilla
2 eggs
1 package Andes Creme de Menthe Baking Chips
2 2/3 cups flour
Cream together butter and sugars. Add baking soda, baking powder, vanilla and eggs. Stir until mixed. Add Andes Baking Chips and then flour. Chill for approximately 1 hour (I don't do this). Drop by spoonful onto baking sheet. Bake at 350 for ~8-10 minutes.
Holly's Note:
This recipe is found on the back of the bag of Andes Creme de Menthe Baking Chips. It was pretty good. I think that next time, I'd add some regular chocolate chips too.
Lemon Bars
in bar/brownie, dessert, not chocolate on Monday, May 28, 2012
Printable Recipe
1 cup flour
1/2 cup butter, softened
1/4 cup powdered sugar
Beat until creamy and press into a 9 x 9 pan. Bake 20 minutes at 350. Take it out when it looks not quite done.
Beat 2 eggs well. Add:
1 cup sugar
3 T. lemon juice
1/2 t. baking powder
2 T. flour
Pour over crust and bake for 25 minutes more. sprinkle with powdered sugar. Double it to bake in a 9 x 13 pan.
1 cup flour
1/2 cup butter, softened
1/4 cup powdered sugar
Beat until creamy and press into a 9 x 9 pan. Bake 20 minutes at 350. Take it out when it looks not quite done.
Beat 2 eggs well. Add:
1 cup sugar
3 T. lemon juice
1/2 t. baking powder
2 T. flour
Pour over crust and bake for 25 minutes more. sprinkle with powdered sugar. Double it to bake in a 9 x 13 pan.
Yummy Pecan Shortbread Bars
in bar/brownie, chocolate, dessert, snack on Wednesday, May 23, 2012
Printable Recipe
~26 Pecan Shortbread Cookies
1/2 cup butter, softened
1/2 to 3/4 cups chopped pecans
1/2 cup butterscotch chips
1/2 cup vanilla chips
1/2 cup semi-sweet chocolate chips
2 cups sweetened, flaked coconut
1 can sweetened condensed milk
Chop cookies until they are crumbs. Mix with softened butter until mixture comes together. Press into a 9 x 13 pan. Sprinkle pecans and chips over crust. Sprinkle coconut on top of nut/chip mixture. Pour sweetened condensed milk evenly over everything.
Bake at 350 for about 30 minutes. Serve with a glass of milk. Rich and delicious.
Holly's Note:
I found the original recipe in a magazine. I modified some of the measurements because the original recipe was incredibly rich. These are very "moreish" as my British husband would say. You keep wanting "more".
~26 Pecan Shortbread Cookies1/2 cup butter, softened
1/2 to 3/4 cups chopped pecans
1/2 cup butterscotch chips
1/2 cup vanilla chips
1/2 cup semi-sweet chocolate chips
2 cups sweetened, flaked coconut
1 can sweetened condensed milk
Chop cookies until they are crumbs. Mix with softened butter until mixture comes together. Press into a 9 x 13 pan. Sprinkle pecans and chips over crust. Sprinkle coconut on top of nut/chip mixture. Pour sweetened condensed milk evenly over everything.
Bake at 350 for about 30 minutes. Serve with a glass of milk. Rich and delicious.
Holly's Note:
I found the original recipe in a magazine. I modified some of the measurements because the original recipe was incredibly rich. These are very "moreish" as my British husband would say. You keep wanting "more".
Sweet Chic...Review
in book review, cookbook, dessert on Monday, May 14, 2012
Today’s baker faces a great challenge: With little time and a limited repertoire, she often needs to whip up a delicious dessert that’s dressed to impress. Rachel Schifter Thebault, founder and head confectioner of Tribeca Treats in New York City, knows all about making a sweet statement. Combining a confectioner’s expertise with fashion sense, she shares a scrumptious cache of popular dessert recipes that can be accessorized to fit any occasion.
What’s more, transforming a basic dessert into a masterpiece brimming with personality and flair can be easy, quick, and fun. In the same way you’d plan an outfit, Sweet Chic pieces together a Devil’s Food Cake—the little black dress of delights—with such irresistible accessories as Caramel Buttercream (think knee-high boots) for ultimate decadence, turns Vanilla Cookies (the crisp oxford shirt) into Strawberry “Shortcakes” ideal for casual or dressy occasions, and blends brownies (the cashmere sweater of confectionery) with a swirl of mint for a showstopping number.
Gorgeous and appetizing color photos throughout reveal how a change of icing here and a substitute topping there can take a simple dessert from Sunday brunch to a date-night treat. Mix and match more than seventy recipes for cookies, cakes, and confections, including Peanut Butter and Chocolate Thumbprint Cookies, Brownie Sundae Parfait, Mini S’mores Cupcakes, Wasabi-Black Sesame Truffles, and so much more.
Whether you’re a novice baker hoping to master the basics or an experienced one looking to add a little versatility to your existing creations, Sweet Chic is a clever and practical guide for memorable desserts, a one-sweet-fits-all way to make a tantalizing impression.
Fancy desserts are the trend right now and Sweet Chic capitalizes on that trend. The premise to the book is kind of cute: that just like in fashion, it's easy to accessorize and dress up an otherwise ordinary outfit, or in this case, dessert.
There are quite a few pictures (not a picture for every recipe, which is my big cookbook pet peeve, but this one has a good many), and go-to recipes you can use as the basis for desserts, such as a devil's food cake, a white cake, and a sugar cookie. Rachel has included lots of tips and ideas for baking, decorating and serving your desserts.
I thought this was a lovely little cookbook. It would be a great bridal shower gift along with a baking pan and utensils.
Thanks to Ruby at FSB Associate for the opportunity to review this book. You can learn more about Rachel Schifter Thebault here. You can purchase your own copy here
.Read 8/11
* * * *
4/5 Stars
Chocolate Chip Cookie Dough Brownies
in bar/brownie, chocolate, dessert, freezer, snack on Sunday, May 6, 2012
1 recipe Cocoa Brownies1 recipe Chocolate Chip Cookies
1/2 recipe Homemade Chocolate Frosting
Prepare brownies as directed. Spread in a greased 9 x 9 pan.
Prepare cookies as directed. Drop dough by teaspoonful into brownie batter. Press down gently. Bake at 350 for 35-40 minutes. Remove from oven and let cool completely.
Mix frosting ingredients together, spread over cooled brownies.
Holly's Note:
These are very rich!
I found the original recipe in a Betty Crocker magazine. It called for a boxed brownie mix and a boxed cookie mix. I don't buy boxed mixes because I think my homemade ones are better, so I modified the recipe to use my own.
The first time I made these I used a glaze-type frosting with butter and unsweetened chocolate and powdered sugar. I think they're better with the buttercream-type frosting, and even good without frosting at all. I bake one tray of cookies in addition to the brownies and then just freeze the rest of the dough for later.
Sneaky Chocolate Chip Zucchini Bars
in bar/brownie, chocolate, dessert, snack on Monday, April 30, 2012
Printable Recipe
16-24 bars, depending on how you cut it
2 cups zucchini, grated
3/4 cup butter
1/2 cup brown sugar
2 eggs
1 t. vanilla
1 3/4 cups flour
1/2 t. salt
1 1/2 t. baking powder
1 1/2 cups chocolate chips (I used semi-sweet)
Cream butter, sugar, eggs, and vanilla together. Add the dry ingredients. Add the zucchini and chocolate chips.
Pour the batter into a greased 9 x 13 pan. Bake for 35-40 minutes at 350.
Holly's Note:
I had a zucchini on hand and needed to use it, so when I saw the original recipe at Divine Domesticity, I knew I had to try it. I peeled the zucchini, mostly so I could disguise it. I knew if my kids saw anything green in chocolate chip bars, they wouldn't eat it. The zucchini was really wet, so I added a bit more flour to the mix.
The original recipe said to refrigerate them. We didn't make it that far! My youngest sniffed them (he does that to everything) and wouldn't touch them. My oldest and his best friend thought they were terrific. I did too!
16-24 bars, depending on how you cut it
2 cups zucchini, grated3/4 cup butter
1/2 cup brown sugar
2 eggs
1 t. vanilla
1 3/4 cups flour
1/2 t. salt
1 1/2 t. baking powder
1 1/2 cups chocolate chips (I used semi-sweet)
Cream butter, sugar, eggs, and vanilla together. Add the dry ingredients. Add the zucchini and chocolate chips.
Pour the batter into a greased 9 x 13 pan. Bake for 35-40 minutes at 350.
Holly's Note:
I had a zucchini on hand and needed to use it, so when I saw the original recipe at Divine Domesticity, I knew I had to try it. I peeled the zucchini, mostly so I could disguise it. I knew if my kids saw anything green in chocolate chip bars, they wouldn't eat it. The zucchini was really wet, so I added a bit more flour to the mix.
The original recipe said to refrigerate them. We didn't make it that far! My youngest sniffed them (he does that to everything) and wouldn't touch them. My oldest and his best friend thought they were terrific. I did too!
Homemade Vanilla Ice Cream
Printable Recipe
2 1/2 c. milk
2 3/4 c. sugar
1 t. salt
2 1/2 c. half and half
1 1/2 t. vanilla
6 c. whipping cream
Scald milk until bubbles form around the edge of the pan. Remove from heat and add sugar. Stir until dissolved. Stir in half and half, vanilla and whipping cream. Cover and refrigerate for 30 minutes. Freeze as directed in your ice cream maker.
Variations:
For chocolate chip: add chocolate chips immediately after removing the dasher. For mint: add 2 t. peppermint extract when you add the vanilla. For green mint: add 1/2 t. green food coloring when you add the vanilla.
Holly's Note:
This recipe came from the owner's guide to our Rival Electric Ice Cream Maker. It makes 4 quarts.
2 1/2 c. milk
2 3/4 c. sugar
1 t. salt
2 1/2 c. half and half
1 1/2 t. vanilla
6 c. whipping cream
Scald milk until bubbles form around the edge of the pan. Remove from heat and add sugar. Stir until dissolved. Stir in half and half, vanilla and whipping cream. Cover and refrigerate for 30 minutes. Freeze as directed in your ice cream maker.
Variations:
For chocolate chip: add chocolate chips immediately after removing the dasher. For mint: add 2 t. peppermint extract when you add the vanilla. For green mint: add 1/2 t. green food coloring when you add the vanilla.
Holly's Note:
This recipe came from the owner's guide to our Rival Electric Ice Cream Maker. It makes 4 quarts.
Sour Cream Pound Cake
in cake, dessert, not chocolate
Printable Recipe
Serves ~18-24
6 eggs (I use 7 eggs)
1/2 lb butter, softened
3 c. white sugar
1 c. sour cream
1/4 t. baking soda
3 c. cake flour
Separate eggs. Beat egg whites until stiff peaks form. Set aside. Cream sugar and butter until fluffy. Add egg yolks, one at a time, until light and fluffy. Mix soda into flour. Alternate adding the flour and sour cream: 1 cup of flour, 1/3 cup sour cream, until all blended. Fold in egg whites.
Pour into a greased bundt pan. Bake at 300 for about 1 1/2 hour (90 minutes). (Your oven might be different.) Let rest in pan for 10 minutes. Remove from pan to cool. Dust with powdered sugar. Slice and serve with fresh strawberries and cream.
Holly's Note:
At our higher Idaho altitude, I use 7 eggs, instead of 6. In my oven I also bake it at 325.
Serves ~18-24
6 eggs (I use 7 eggs)1/2 lb butter, softened
3 c. white sugar
1 c. sour cream
1/4 t. baking soda
3 c. cake flour
Separate eggs. Beat egg whites until stiff peaks form. Set aside. Cream sugar and butter until fluffy. Add egg yolks, one at a time, until light and fluffy. Mix soda into flour. Alternate adding the flour and sour cream: 1 cup of flour, 1/3 cup sour cream, until all blended. Fold in egg whites.
Pour into a greased bundt pan. Bake at 300 for about 1 1/2 hour (90 minutes). (Your oven might be different.) Let rest in pan for 10 minutes. Remove from pan to cool. Dust with powdered sugar. Slice and serve with fresh strawberries and cream.
Holly's Note:
At our higher Idaho altitude, I use 7 eggs, instead of 6. In my oven I also bake it at 325.
Raspberry Pretzel Jello Salad
Printable Recipe
Pretzel crust:
1 1/2 cups crushed pretzels
1/2 cup sugar
1 cube butter, melted
Mix and press into a 9 x 13 pan. Bake at 350 for 8 minutes. Let cool.
Cream:
8 oz. cream cheese, softened
1/2 cup sugar
8 oz. Cool Whip
Blend together. Spread on top of pretzel crust. Refrigerate until cool.
Jello:
6 oz. raspberry jello
2 cups boiling water
1 bag unsweetened raspberries
Dissolve jello in water. Add raspberries, stir. Pour over cream mixture. Refrigerate until set.
Holly's Note:
In England, jello is a dessert not a salad, so my husband always eats this after his meal instead of with it. It's a delicious taste sensation because you get salty, sweet and tart flavors all at once. It's also a wonderful addition to BBQ. This is best eaten the day you make it, although it's not bad for breakfast the next morning!
Pretzel crust:1 1/2 cups crushed pretzels
1/2 cup sugar
1 cube butter, melted
Mix and press into a 9 x 13 pan. Bake at 350 for 8 minutes. Let cool.
Cream:
8 oz. cream cheese, softened
1/2 cup sugar
8 oz. Cool Whip
Blend together. Spread on top of pretzel crust. Refrigerate until cool.
Jello:
6 oz. raspberry jello
2 cups boiling water
1 bag unsweetened raspberries
Dissolve jello in water. Add raspberries, stir. Pour over cream mixture. Refrigerate until set.
Holly's Note:
In England, jello is a dessert not a salad, so my husband always eats this after his meal instead of with it. It's a delicious taste sensation because you get salty, sweet and tart flavors all at once. It's also a wonderful addition to BBQ. This is best eaten the day you make it, although it's not bad for breakfast the next morning!
Turtle Brownies
in bar/brownie, chocolate, dessert on Thursday, February 16, 2012
Printable Recipe
1 German Chocolate cake mix
1/3 cup butter, melted
1 cup chopped pecans
2/3 cup evaporated milk
1 package unwrapped caramels (about 40)
1 package chocolate chips (milk is richer than semi-sweet, but both are good)
Blend cake mix, butter and 1/3 cup evaporated milk with 1/2 cup pecans. Spread 1/2 of the mixture in a greased 9 x 13 pan, and bake at 350° for about 6-8 minutes. Remove from oven.
Melt caramels and 1/3 cup evaporated milk together. Let cool slightly. Spread over baked cake mixture. Sprinkle chocolate chips over the caramel mixture. Drop the remaining cake mixture by spoonfuls over the caramel/chocolate mixture. Sprinkle with the remaining nuts. Bake at 350° for about 18 minutes.
A little extra milk in the caramels makes them really gooey, less milk makes the caramel firm up more.
Holly's Note:
My husband calls these "cardiac brownies" and they are divine. Especially with some vanilla ice cream...
1 German Chocolate cake mix
1/3 cup butter, melted
1 cup chopped pecans
2/3 cup evaporated milk
1 package unwrapped caramels (about 40)
1 package chocolate chips (milk is richer than semi-sweet, but both are good)
Blend cake mix, butter and 1/3 cup evaporated milk with 1/2 cup pecans. Spread 1/2 of the mixture in a greased 9 x 13 pan, and bake at 350° for about 6-8 minutes. Remove from oven.
Melt caramels and 1/3 cup evaporated milk together. Let cool slightly. Spread over baked cake mixture. Sprinkle chocolate chips over the caramel mixture. Drop the remaining cake mixture by spoonfuls over the caramel/chocolate mixture. Sprinkle with the remaining nuts. Bake at 350° for about 18 minutes.
A little extra milk in the caramels makes them really gooey, less milk makes the caramel firm up more.
Holly's Note:
My husband calls these "cardiac brownies" and they are divine. Especially with some vanilla ice cream...
White Cake
in cake, dessert, not chocolate, snack on Thursday, January 19, 2012
Printable recipe
2 1/2 cups flour (all purpose)
2 cups sugar
1 t. baking powder
1/2 t. baking soda
1/8 t. salt
1 1/3 cup buttermilk or sour milk
1/2 cup butter (softened)
2 t. vanilla
4 egg whites
Combine flour, sugar, baking powder, baking soda and salt. Add buttermilk, butter, and vanilla. Beat with an electric mixer on low for about 30 seconds. Scrape the bowl and beat on medium for 2 minutes. Scraping the bowl occasionally. Add egg whites, and beat for 2 minutes more.
Pour into greased and floured pans (2 nine-inch square/round pans or one 9x13 pan) and bake at 350 for 30-35 minutes. I did 24 cupcakes and baked them for about 20 minutes.
Holly's Note:
The original recipe came from my old Better Homes and Gardens cookbook. My husband and I thought the cupcakes were a bit heavy, not light and fluffy. My son loved them and couldn't get enough. I think that next time I will change the order for mixing and do it more traditionally: cream the butter and sugar first, add the egg whites one at a time, etc.
2 1/2 cups flour (all purpose)
2 cups sugar
1 t. baking powder
1/2 t. baking soda
1/8 t. salt
1 1/3 cup buttermilk or sour milk
1/2 cup butter (softened)
2 t. vanilla
4 egg whites
Combine flour, sugar, baking powder, baking soda and salt. Add buttermilk, butter, and vanilla. Beat with an electric mixer on low for about 30 seconds. Scrape the bowl and beat on medium for 2 minutes. Scraping the bowl occasionally. Add egg whites, and beat for 2 minutes more.
Pour into greased and floured pans (2 nine-inch square/round pans or one 9x13 pan) and bake at 350 for 30-35 minutes. I did 24 cupcakes and baked them for about 20 minutes.
Holly's Note:
The original recipe came from my old Better Homes and Gardens cookbook. My husband and I thought the cupcakes were a bit heavy, not light and fluffy. My son loved them and couldn't get enough. I think that next time I will change the order for mixing and do it more traditionally: cream the butter and sugar first, add the egg whites one at a time, etc.
Apple Streusel Cheesecake Bars
in bar/brownie, dessert, fruit, not chocolate on Sunday, December 25, 2011
Snickers Bundt Cake
Printable Recipe
Cake:
3 1/2 cups cake flour
2 1/2 t. baking powder
3/4 t. salt
1/4 t. baking soda
1 1/4 cups butter, at room temperature
2 1/2 cups sugar
3 eggs, at room temperature
1 egg yolk
1 t. vanilla
3/4 c. sour cream
Filling:
1/4 c. butter
1/2 c. semi sweet chocolate chips
1/2 c. dry roasted salted peanuts, finely chopped
Glaze:
1/2 c. semi sweet chocolate chips
3 T butter
Miniature Snickers Bars, sliced, optional
Directions:
Butter and flour a 12-cup bundt pan. Combine flour, baking powder, salt and baking soda; set aside. Beat butter and sugar until light and fluffy (about 3 minutes). Add eggs, one at a time, beating until just combined. Beat in vanilla. Reduce speed to low and beat in flour mixture, 1/2 cup at a time, until just combined. Beat in sour cream. Evenly spread about 4 cups of batter in pan.
For filling: melt chocolate and butter, add peanuts, stir. Spoon filling in a ring in the center of the batter. Spoon remaining batter over the filling.
Bake for one hour at 350°. Cool in pan for 30 minutes. Remove from pan and cool completely.
For glaze: melt butter and chocolate, together. Stir. Pour (spoon) over cooled cake. Garnish with sliced pieces of Snickers candy.
Holly’s Note:
I found this in a magazine, years ago, and it is delicious. It also sells well at bake sales and it looks very impressive when you serve it at church dinners! I've had issues with baking it at our higher Idaho altitude: the filling sinks, rather than cooks in the center of the cake. This last time I made it, it sank in the middle. It looked great when I turned it out and frosted it anyway, and it tasted fantastic. It just wasn't as pretty when it was sliced. So, as I figure out the high altitude secret, I'll modify the recipe here. It worked fine in California!!
Cake:3 1/2 cups cake flour
2 1/2 t. baking powder
3/4 t. salt
1/4 t. baking soda
1 1/4 cups butter, at room temperature
2 1/2 cups sugar
3 eggs, at room temperature
1 egg yolk
1 t. vanilla
3/4 c. sour cream
Filling:
1/4 c. butter
1/2 c. semi sweet chocolate chips
1/2 c. dry roasted salted peanuts, finely chopped
Glaze:
1/2 c. semi sweet chocolate chips
3 T butter
Miniature Snickers Bars, sliced, optional
Directions:
Butter and flour a 12-cup bundt pan. Combine flour, baking powder, salt and baking soda; set aside. Beat butter and sugar until light and fluffy (about 3 minutes). Add eggs, one at a time, beating until just combined. Beat in vanilla. Reduce speed to low and beat in flour mixture, 1/2 cup at a time, until just combined. Beat in sour cream. Evenly spread about 4 cups of batter in pan.
For filling: melt chocolate and butter, add peanuts, stir. Spoon filling in a ring in the center of the batter. Spoon remaining batter over the filling.
Bake for one hour at 350°. Cool in pan for 30 minutes. Remove from pan and cool completely.
For glaze: melt butter and chocolate, together. Stir. Pour (spoon) over cooled cake. Garnish with sliced pieces of Snickers candy.
Holly’s Note:
I found this in a magazine, years ago, and it is delicious. It also sells well at bake sales and it looks very impressive when you serve it at church dinners! I've had issues with baking it at our higher Idaho altitude: the filling sinks, rather than cooks in the center of the cake. This last time I made it, it sank in the middle. It looked great when I turned it out and frosted it anyway, and it tasted fantastic. It just wasn't as pretty when it was sliced. So, as I figure out the high altitude secret, I'll modify the recipe here. It worked fine in California!!
Apple Streusel Cheesecake Bars
in bar/brownie, cheesecake, dessert, fruit, not chocolate on Monday, December 5, 2011
Printable Recipe
Makes about 18-24 bars depending on how you cut them.
2 cups flour
1 1/4 cups oatmeal
3/4 cup brown sugar, packed
1/2 cup butter
2 pkgs. cream cheese (8 oz. each)
1/2 cup sugar
1 egg
1 t. vanilla
1 can (21 oz) apple pie filling
1/2 t. cinnamon
Mix together flour, oatmeal and brown sugar. Cut butter into mixture until it is coarse and crumbly. Reserve about 1 1/4 cups of of crumb mixture. Press remaining crumb mixture into a greased 9 x 13 pan. Bake at 350 for about 10 minutes. Let cool for 10 or so minutes.
Beat the cream cheese, sugar, egg and vanilla together until smooth. Spread over the cream cheese mixture. Mix the pie filling and cinnamon together and spread over the cream cheese mixture. Sprinkle the remaining crumb mixture over the top.
Bake at 350 for about 40 minutes. Cool about 30-35 minutes and then refrigerate for 2-3 hours.
Cut into bars. If there are any left over, store them in the refrigerator.
Holly's Note:
I saw a recipe for these bars in a magazine, but it called for an oatmeal cookie mix. I don't buy cookie mixes, so I came up with my own crust base and modified the filling a bit. These were a huge hit. My husband says they need to be served with a big glass of milk. I thought they were evil and very moreish. This is a definite winner!
Makes about 18-24 bars depending on how you cut them.
2 cups flour1 1/4 cups oatmeal
3/4 cup brown sugar, packed
1/2 cup butter
2 pkgs. cream cheese (8 oz. each)
1/2 cup sugar
1 egg
1 t. vanilla
1 can (21 oz) apple pie filling
1/2 t. cinnamon
Mix together flour, oatmeal and brown sugar. Cut butter into mixture until it is coarse and crumbly. Reserve about 1 1/4 cups of of crumb mixture. Press remaining crumb mixture into a greased 9 x 13 pan. Bake at 350 for about 10 minutes. Let cool for 10 or so minutes.
Beat the cream cheese, sugar, egg and vanilla together until smooth. Spread over the cream cheese mixture. Mix the pie filling and cinnamon together and spread over the cream cheese mixture. Sprinkle the remaining crumb mixture over the top.
Bake at 350 for about 40 minutes. Cool about 30-35 minutes and then refrigerate for 2-3 hours.
Cut into bars. If there are any left over, store them in the refrigerator.
Holly's Note:
I saw a recipe for these bars in a magazine, but it called for an oatmeal cookie mix. I don't buy cookie mixes, so I came up with my own crust base and modified the filling a bit. These were a huge hit. My husband says they need to be served with a big glass of milk. I thought they were evil and very moreish. This is a definite winner!
Andes Peppermint Crunch Cookies
Printable Recipe
1 cup butter, softened
1 cup brown sugar, packed
1/3 cup granulated sugar
1 egg
2 t. vanilla
1/2 t. baking soda
1/2 t. salt
1 3/4 cups flour
1 cup oatmeal
1 cup grated, sweetened coconut
1 1/4 cup pecans, coarsely chopped
1 1/2 cups Andes Peppermint Crunch Baking Chips
Cream the butter and sugars until fluffy (about 3 minutes). Beat in egg and vanilla. Add baking soda, salt and flour. Mix completely. Stir in oats, coconut, nuts and baking chips. Drop by spoonful onto baking sheet. (2 T. size for large cookies, 1 T. size for small cookies.) Bake at 325 for 20 minutes for large cookies and 12-15 minutes for small cookies. Do not over bake. They're crunchy on the outside and soft on the inside.
Holly's Note:
This is the recipe on the back of the Andes Peppermint Chip package. Alan loves these because most cookies that have mint in them, also have chocolate in them and since he can't eat chocolate, he's usually out of luck. I hate coconut and I love these cookies. The dough freezes well too. I can only find the Peppermint Chips around Christmas time, so I have to stock up then!
1 cup butter, softened1 cup brown sugar, packed
1/3 cup granulated sugar
1 egg
2 t. vanilla
1/2 t. baking soda
1/2 t. salt
1 3/4 cups flour
1 cup oatmeal
1 cup grated, sweetened coconut
1 1/4 cup pecans, coarsely chopped
1 1/2 cups Andes Peppermint Crunch Baking Chips
Cream the butter and sugars until fluffy (about 3 minutes). Beat in egg and vanilla. Add baking soda, salt and flour. Mix completely. Stir in oats, coconut, nuts and baking chips. Drop by spoonful onto baking sheet. (2 T. size for large cookies, 1 T. size for small cookies.) Bake at 325 for 20 minutes for large cookies and 12-15 minutes for small cookies. Do not over bake. They're crunchy on the outside and soft on the inside.
Holly's Note:
This is the recipe on the back of the Andes Peppermint Chip package. Alan loves these because most cookies that have mint in them, also have chocolate in them and since he can't eat chocolate, he's usually out of luck. I hate coconut and I love these cookies. The dough freezes well too. I can only find the Peppermint Chips around Christmas time, so I have to stock up then!
Chocolate Vanilla Wafer Dessert
Printable Recipe
1 box vanilla wafer cookies, crushed
1/4 cup butter, melted
3/4 cups butter
2 squares unsweetened chocolate
2 cups powdered sugar
3 eggs, separated (whites together, yolks together)
1/2 gallon of vanilla ice cream
Mix cookie crumbs with melted butter. Set aside 1 cup. Press remaining crumb mixture into the bottom of a 9 x 13 pan.
In a double boiler, melt 3/4 cups butter and chocolate together. Stir. Add powdered sugar. Beat the egg yolks and add them to the chocolate mixture. Stir. Remove from heat. Beat the egg whites and fold into the chocolate mixture.
Pour chocolate mixture over cookie crumbs. Slice the ice cream and place slices over the chocolate mixture. Sprinkle reserved cookie crumbs on top and freeze.
Holly's Note:
This is our traditional Christmas Eve dessert. My mom makes it every year and it is my favorite dessert.
1 box vanilla wafer cookies, crushed
1/4 cup butter, melted
3/4 cups butter
2 squares unsweetened chocolate
2 cups powdered sugar
3 eggs, separated (whites together, yolks together)
1/2 gallon of vanilla ice cream
Mix cookie crumbs with melted butter. Set aside 1 cup. Press remaining crumb mixture into the bottom of a 9 x 13 pan.
In a double boiler, melt 3/4 cups butter and chocolate together. Stir. Add powdered sugar. Beat the egg yolks and add them to the chocolate mixture. Stir. Remove from heat. Beat the egg whites and fold into the chocolate mixture.
Pour chocolate mixture over cookie crumbs. Slice the ice cream and place slices over the chocolate mixture. Sprinkle reserved cookie crumbs on top and freeze.
Holly's Note:
This is our traditional Christmas Eve dessert. My mom makes it every year and it is my favorite dessert.
Homemade Chocolate Cake
in cake, chocolate, Comfort Food, dessert
Printable Recipe
2 cups sugar
1 ¾ cups flour
¾ cups cocoa
1 ½ t. baking powder
1 ½ t. baking soda
1 t. salt
2 eggs
1 cup milk
½ cup oil
2 t. vanilla
1 cup boiling water
Stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil, and vanilla; beat on medium for 2 minutes. Stir in boiling water (batter will be thin). Pour batter into a greased and floured 9 x 13 pan (or two round pans). Bake at 350 for 35-40 minutes.
Frost with Homemade Chocolate Frosting. No canned frosting allowed.
Holly's Note:
This works well in a jelly roll pan. However, there is too much batter for a regular jelly roll pan. (Trust me, I know this from experience!) So, use about 3 to 3 1/2 cups of batter in the pan. Eyeball it: you know your pans the best. Bake at 350 for about 20 minutes. Use the remaining batter as cupcakes or as we like, mini cupcakes. For minis bake in lined mini muffin pans at 350 for about 10 minutes-ish. With this recipe, I usually get one jelly roll pan and about 36 minis.
2 cups sugar1 ¾ cups flour
¾ cups cocoa
1 ½ t. baking powder
1 ½ t. baking soda
1 t. salt
2 eggs
1 cup milk
½ cup oil
2 t. vanilla
1 cup boiling water
Stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil, and vanilla; beat on medium for 2 minutes. Stir in boiling water (batter will be thin). Pour batter into a greased and floured 9 x 13 pan (or two round pans). Bake at 350 for 35-40 minutes.
Frost with Homemade Chocolate Frosting. No canned frosting allowed.
Holly's Note:
This works well in a jelly roll pan. However, there is too much batter for a regular jelly roll pan. (Trust me, I know this from experience!) So, use about 3 to 3 1/2 cups of batter in the pan. Eyeball it: you know your pans the best. Bake at 350 for about 20 minutes. Use the remaining batter as cupcakes or as we like, mini cupcakes. For minis bake in lined mini muffin pans at 350 for about 10 minutes-ish. With this recipe, I usually get one jelly roll pan and about 36 minis.
Lemon Sheet Cake
Printable Recipe
1 box lemon cake mix
4 eggs
1 can lemon pie filling
1 package cream cheese, softened
½ cup butter, softened
2 cups powdered sugar
1 ½ t. vanilla
Mix the cake mix and eggs until blended. Fold in pie filling. Pour into a greased jelly roll pan (15 x10 x1). Bake at 350 for 18-20 minutes. Cool. Beat cream cheese, butter, and powdered sugar and vanilla until smooth. Frost the cake. Store it in the refrigerator. Absolutely delicious.
Holly's Note:
The original recipe came from a Taste of Home magazine.
1 box lemon cake mix
4 eggs
1 can lemon pie filling
1 package cream cheese, softened
½ cup butter, softened
2 cups powdered sugar
1 ½ t. vanilla
Mix the cake mix and eggs until blended. Fold in pie filling. Pour into a greased jelly roll pan (15 x10 x1). Bake at 350 for 18-20 minutes. Cool. Beat cream cheese, butter, and powdered sugar and vanilla until smooth. Frost the cake. Store it in the refrigerator. Absolutely delicious.
Holly's Note:
The original recipe came from a Taste of Home magazine.
Cherry Crunch
in cake, dessert, food storage recipe, pie
Printable Recipe
1 box white cake mix
1 can cherry pie filling
1 t. lemon juice
1/2 cup chopped nuts
1/2 cup butter, melted
Spread the pie filling in the bottom of a greased, square 9-inch pan. Sprinkle with lemon juice. Combine the cake mix, nuts, and melted butter. Crumble it over the pie filling. Bake at 350 for 40-50 minutes, or until golden brown. Serve with ice cream.
Holly's Note:
This is an easy recipe to use if you need to take a meal to someone or are hosting a party or something. It's also versatile and you can use different kinds of pie filling. Try apple pie filling with a yellow cake mix and add 1 t. cinnamon to the cake mix.
1 box white cake mix
1 can cherry pie filling
1 t. lemon juice
1/2 cup chopped nuts
1/2 cup butter, melted
Spread the pie filling in the bottom of a greased, square 9-inch pan. Sprinkle with lemon juice. Combine the cake mix, nuts, and melted butter. Crumble it over the pie filling. Bake at 350 for 40-50 minutes, or until golden brown. Serve with ice cream.
Holly's Note:
This is an easy recipe to use if you need to take a meal to someone or are hosting a party or something. It's also versatile and you can use different kinds of pie filling. Try apple pie filling with a yellow cake mix and add 1 t. cinnamon to the cake mix.
Apple Pie Parfait
Printable Recipe
3 large tart apples, peeled and coarsely chopped
1/4 cup sugar
1/4 cup water
3/4 t. cinnamon
1/4 t. nutmeg
12 shortbread or sugar cookies, crushed
2 cups vanilla ice cream
Whipped cream
Combine apples, sugar, water and seasonings in a saucepan. Bring to a boil, reduce heat, cover and simmer for about 10 minutes. Uncover, stir and cook for about 10 more minutes or until most of the liquid has evaporated. Remove from heat.
In a goblet or parfait glass, layer 1 tablespoon of cookie crumbs, about 1/2 cup of ice cream, and a fourth of the apple mixture. Top with remaining cookie crumbs and whipped cream. Serve immediately. Makes 4.
Holly's Note:
I made this one Christmas when it was just the 4 of us and my husband didn't want a whole apple pie sitting around. It was really good! My Dutch Apple Pie is better, mostly because there is just something good about pie crust, but this is very quick and easy. It looks really pretty in parfait glasses, but a bowl works just fine too! The original recipe came from a Quick Cooking magazine.
3 large tart apples, peeled and coarsely chopped1/4 cup sugar
1/4 cup water
3/4 t. cinnamon
1/4 t. nutmeg
12 shortbread or sugar cookies, crushed
2 cups vanilla ice cream
Whipped cream
Combine apples, sugar, water and seasonings in a saucepan. Bring to a boil, reduce heat, cover and simmer for about 10 minutes. Uncover, stir and cook for about 10 more minutes or until most of the liquid has evaporated. Remove from heat.
In a goblet or parfait glass, layer 1 tablespoon of cookie crumbs, about 1/2 cup of ice cream, and a fourth of the apple mixture. Top with remaining cookie crumbs and whipped cream. Serve immediately. Makes 4.
Holly's Note:
I made this one Christmas when it was just the 4 of us and my husband didn't want a whole apple pie sitting around. It was really good! My Dutch Apple Pie is better, mostly because there is just something good about pie crust, but this is very quick and easy. It looks really pretty in parfait glasses, but a bowl works just fine too! The original recipe came from a Quick Cooking magazine.
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