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Posts Tagged ‘desserts’

Chocolate And Peanut Butter Filled Peanut Butter Blondies

Chocolate And Peanut Butter Filled Peanut Butter Blondies

Ingredients
3/4 cup REESE’S Creamy Peanut Butter
1/4 cup (1/2 stick) butter or margarine, softened
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1-1/3 cups(8-oz. pkg.) REESE’S Minis Peanut Butter Cups

Directions
1. Heat oven to 350 F. Grease 8- or 9-inch square baking pan.

2. Beat peanut butter, butter, brown sugar and granulated sugar in large bowl until well blended. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; add to peanut butter mixture, beating until well blended.

3. Spread one half of batter in prepared pan. Sprinkle mini peanut butter cups over batter. Drop remaining batter by 1/2 teaspoonfuls over mixture (some of the peanut butter cups will still be exposed).

4. Bake 25 to 30 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars. About 16 bars.

Recipe found here: Chocolate And Peanut Butter Filled Peanut Butter Blondies

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Gingerbread Pumpkin Trifle

Gingerbread Pumpkin Trifle

Ingredients
1/2 cup shortening
1/3 cup sugar
1 cup molasses
1 egg
2-1/3 cups King Arthur Unbleached All-Purpose Flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
3/4 teaspoon salt
3/4 cup hot water

FILLING/TOPPING:
2 cups cold milk
1 package (3.4 ounces) instant vanilla pudding mix
1 can (15 ounces) solid-pack pumpkin
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
2 cups heavy whipping cream
1/3 cup sugar
1 teaspoon rum extract

Directions
In a large bowl, cream shortening and sugar until light and fluffy. Beat in molasses and egg. Combine the flour, baking soda, ginger, cinnamon and salt; add to creamed mixture alternately with water, beating well after each addition.

Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut gingerbread into 1/2-in. to 1-in. cubes; set aside.

In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Combine the pumpkin, brown sugar, vanilla and cinnamon; stir into pudding. In another bowl, beat cream until it begins to thicken. Add sugar and extract; beat until stiff peaks form.

Set aside 1/4 cup gingerbread cubes. In a 4-qt. trifle bowl or glass serving bowl, layer a third of the remaining gingerbread cubes; top with a third of the pumpkin mixture and whipped cream. Repeat layers twice. Crumble reserved gingerbread; sprinkle over top. Cover and refrigerate for at least 1 hour before serving. Yield: 16 servings.

Recipe found here: Gingerbread Pumpkin Trifle

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Potluck Banana Cake

Potluck Banana Cake

Ingredients
1/2 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1-1/2 cups mashed ripe bananas (about 3 medium)
1 cup (8 ounces) sour cream

COFFEE FROSTING:
1/3 cup butter, softened
2-1/2 cups confectioners’ sugar
2 teaspoons instant coffee granules
2 to 3 tablespoons milk

Directions
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with bananas and sour cream, beating well after each addition.

Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.

For frosting, in a small bowl, beat butter and confectioners’ sugar until smooth. Dissolve coffee granules in milk; add to butter mixture and beat until smooth. Spread over cake. Yield: 12-15 servings.

Recipe found here: Potluck Banana Cake

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Fresh Peach Gelées

Fresh Peach Gelées

Ingredients
1 cup sparkling white wine
1/2 cup vodka
1/4 cup Peach Puree
1 (3-oz.) package peach-flavored gelatin
1 (1-oz.) package unflavored gelatin
1 cup boiling water
Garnish: fresh peach slices

Preparation
1. Stir together wine, vodka, and Peach Puree in an 11- x 7-inch baking dish; sprinkle gelatins over wine mixture. Let stand 1 minute.

2. Stir 1 cup boiling water into wine mixture, stirring until gelatin is dissolved. Cover and chill 8 hours or until set.

3. Cut gelatin into 64 (1-inch) cubes. Garnish, if desired.

*Sugar-free peach-flavored gelatin may be substituted.

Recipe found here: Fresh Peach Gelées

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chocolate eclair cake

Chocolate Eclair Cake

Ingredients:
1 cup water
1/2 cup butter
1 cup flour
4 large eggs
1 (8 ounce) package cream cheese, softened
1 large box (5.1 ounces) vanilla instant pudding
2 cups milk
1 8 oz. container cool whip (you won’t use the whole container) or one batch of homemade whipped cream
chocolate syrup or homemade chocolate sauce

Instructions:
Preheat oven to 400. Lightly grease a 9″X13″ glass baking pan.

Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. *If the sides of your pan are too greased you won’t be able to get the mixture to stay up the sides so make sure to just lightly grease.

Bake for 30-40 minutes or until golden brown (Mine only took 25 minutes.) You may want to check it occasionally-you don’t want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don’t touch or push bubbles down).

Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it and serve with chocolate syrup. *If you want to make this even better use homemade whipped cream.

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Indian Pudding

Ingredients
6 cups of milk
1/2 cup (1 stick) butter
1/2 cup yellow cornmeal
1/4 cup flour
1 teaspoon salt
1/2 cup molasses
3 eggs, beaten
1/3 cup of granulated sugar
1 teaspoon of cinnamon
1 teaspoon of nutmeg
1 cup golden raisins (optional)
Whipped cream or vanilla ice cream

Directions
1 Scald the milk and butter in a large double boiler. Or heat the milk and butter for 5 or 6 minutes on high heat in the microwave, until it is boiling, then transfer it to a pot on the stove. Keep hot on medium heat.

2 Preheat oven to 250°F.

3 In a separate bowl, mix cornmeal, flour, and salt; stir in molasses. Thin the mixture with about 1/2 cup of scalded milk, a few tablespoons at a time, then gradually add the mixture back to the large pot of scalded milk. Cook, stirring until thickened.

4 Temper the eggs by slowly adding a half cup of the hot milk cornmeal mixture to the beaten eggs, whisking constantly. Add the egg mixture back in with the hot milk cornmeal mixture, stir to combine. Stir in the sugar and spices, until smooth. At this point, if the mixture is clumpy, you can run it through a blender to smooth it out. Stir in the raisins (optional). Pour into a 2 1/2 quart shallow casserole dish. Bake for 2 hours at 250°F.

5 Allow the pudding to cool about an hour to be at its best. It should be reheated to warm temperature if it has been chilled. Serve with whipped cream or vanilla ice cream.
Yield: Serves 8-10.

Recipe found here: Indian Puddig

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Vanilla Cupcakes

Ingredients
1/2 cup (113 grams) unsalted butter, room temperature
2/3 cup (130 grams) granulated white sugar
3 large eggs
1 teaspoon pure vanilla extract
Zest of 1 large lemon (outer yellow skin)
1 1/2 cups (195 grams) all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup (60 ml) milk

Confectioners (Buttercream) Frosting
2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted
1/2 cup (113 grams) unsalted butter, room temperature
1 teaspoon pure vanilla extract
2 tablespoons milk or light cream
Assorted food colors (if desired)

Directions
Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners.

In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.

In a separate bowl whisk together the lemon zest, flour, baking powder, and salt.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.

Evenly fill the muffin cups with the batter and bake for about 17 – 20 minutes or just until set and a toothpick inserted into a cupcake comes out clean. (Always check a few minutes before the stated baking time. Do not over bake or the cupcakes will be dry.) Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. If you want flat topped cupcakes then slice off the dome of each cupcake, with a sharp knife, before frosting. If you want to pipe the frosting, I like to use a large Wilton 1M star decorating tip. Cupcakes are best eaten the same day they are made, but they can be covered and stored for a few days.

Confectioners (Buttercream) Frosting: In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed. Tint the frosting with desired food color (I use the paste food coloring that is available at cake decorating stores and party stores).

Makes about 12 cupcakes

Recipe found here: Vanilla Cupcakes

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Dark Chocolate Graveyard Pots de Crème

Ingredients
14 ounces (about 3 cups) semisweet or bitter-sweet chocolate, roughly chopped
2 large eggs, plus 2 yolks
2 1/2 cups whipping cream
1/3 cup coffee-flavored liqueur
1/2 cup chocolate wafer crumbs
Tombstone Cookies

Preparation
1. In a food processor or blender, whirl chocolate until finely chopped. Pour into a bowl. Put eggs and yolks in the processor or blender.

2. In a 4-cup glass measure, heat whipping cream in a microwave oven (see Notes) at full power (100%) until cream boils, 3 to 5 minutes.
3. With processor or blender on high speed, add boiling cream to egg. Check temperature of mixture with an instant-read thermometer; if below 160°, pour mixture back into glass measure and reheat in microwave oven at full power until it reaches 160°, stirring and checking at 15-second intervals.

4. Combine hot cream mixture, chopped chocolate, and liqueur in blender or processor (or whisk the ingredients together in a large bowl); whirl until smooth, about 1 minute.

5. Pour chocolate mixture into 8 ramekins or glasses (1/2-cup size). Chill until softly set, 30 to 45 minutes. If making ahead, cover and chill up to 1 day. For creamiest texture, let desserts stand at room temperature about 30 minutes before eating.

6. Spoon 1 tbsp. wafer crumbs onto each pot de crème. Insert a Tombstone Cookie into each serving.
Note: Nutritional analysis is per serving with 1 Tombstone Cookie.

Note:
This method uses a microwave to heat the cream until it’s hot enough to cook and thicken the eggs, but you can always make it on the cooktop. Heat the cream over medium-high heat until it boils, about 6 minutes. Proceed with step 3, but heat the cream-egg mixture as needed in the saucepan until it reaches 160°. Then proceed with step 4.

Recipe found here: Dark Chocolate Graveyard Pots de Crème

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Quick Cherry Turnovers

Ingredients
1 tube (8 ounces) refrigerated crescent rolls
1 cup cherry pie filling
1/2 cup confectioners’ sugar
1 to 2 tablespoons milk

Directions
Unroll crescent roll dough and separate into four squares; place on an ungreased baking sheet. Press seams and perforations together. Spoon 1/4 pie filling in one corner of each square. Fold to make triangles; pinch to seal.

Bake at 375° for 10-12 minutes or until golden. Combine sugar and milk to achieve drizzling consistency. Drizzle over turnovers; Serve warm. Yield: 4 servings.

Recipe found here: Quick Cherry Turnovers

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Chocolate Espresso Pots de Crème

Ingredients
6 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
1 1/3 cups heavy cream
2/3 cup whole milk
1 1/2 to 2 teaspoons instant-espresso powder*
6 large egg yolks
2 tablespoons sugar

Special equipment: 8 (4- to 5-oz) ramekins or pot de crème cups
Garnish: bittersweet chocolate curls

Directions
Put oven rack in middle position and preheat oven to 300°F.

Put chocolate in a heatproof bowl. Bring cream, milk, espresso powder (to taste), and a pinch of salt just to a boil in a small heavy saucepan, stirring until espresso powder is dissolved, then pour over chocolate, whisking until chocolate is melted and mixture is smooth.

Whisk together yolks, sugar, and a pinch of salt in another bowl, then add warm chocolate mixture in a slow stream, whisking constantly. Pour custard through a fine-mesh sieve into a 1-quart glass measure and cool completely, stirring occasionally, about 15 minutes.

Line bottom of a baking pan (large enough to hold ramekins) with a folded kitchen towel and arrange ramekins on towel. Poke several holes in a large sheet of foil with a skewer. Divide custard among ramekins, then bake custards in a hot water bath , pan covered tightly with foil, until custards are set around edges but still slightly wobbly in centers, 30 to 35 minutes.

Transfer ramekins to a rack to cool completely, uncovered, about 1 hour. (Custards will set as they cool.) Chill, covered, until cold, at least 3 hours.

Chocolate Espresso Pots de Crème

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