Archive for the ‘desserts’ Category


Pumpkin Cheesecake Deluxe

3/4 cup chopped pecans, toasted
32 gingersnap cookies, coarsely crushed
3 tablespoons brown sugar
6 tablespoons butter, melted

3 packages (8 ounces each) cream cheese, softened
1 cup packed brown sugar
1-1/2 cups canned pumpkin
1/2 cup heavy whipping cream
1/4 cup maple syrup
3 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
4 eggs, lightly beaten
Sweetened whipped cream, optional
Pecan brittle, optional

Place a greased 9-in. springform pan on a double thickness of heavy-duty foil; securely wrap foil around pan. Place pecans in a food processor; cover and process until ground. Add the gingersnaps, brown sugar and butter; cover and pulse until blended. Press onto the bottom and 2 in. up the sides of prepared pan; set aside.

In a large bowl, beat cream cheese and brown sugar until smooth. Beat in the pumpkin, cream, syrup, vanilla and spices. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.

Bake at 325° for 60-70 minutes or until center is just set and top appears dull. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight. Remove sides of pan.
Garnish with whipped cream and pecan brittle if desired. Yield: 12 servings.

Recipe found here: Pumpkin Cheesecake Deluxe

Read Full Post »


Spiderweb Candy

1/3 cup semisweet chocolate chips
6 ounces white baking chocolate, coarsely chopped
1 teaspoon shortening
1/3 cup flaked coconut, coarsely chopped

In a small microwave-safe bowl, melt chips; stir until smooth. Cool slightly. Transfer to a heavy-duty resealable plastic bag; cut a small hole in corner of bag and set aside.

In another small microwave-safe bowl, melt white chocolate and shortening; stir until smooth. Stir in coconut. Spoon 2 tablespoonfuls onto waxed paper-lined baking sheets; spread into a 4-in. circle. Repeat four times.

Using reserved melted semisweet chocolate, pipe thin concentric circles an 1/8 in. apart on top of each candy. Beginning with the center circle, gently pull a toothpick through circles toward outer edges. Wipe toothpick clean. Repeat to complete web pattern. Refrigerate for 30 minutes or until set. Store in an airtight container. Yield: 5 candies.

Recipe found here: Spiderweb Candy

Read Full Post »


Chocolate Cherry Cupcakes

1 package chocolate cake mix (regular size)
1-1/3 cups water
1/2 cup canola oil
3 eggs
1 can (21 ounces) cherry pie filling
1 can (16 ounces) vanilla frosting
Chocolate curls, optional

In a large bowl, combine the cake mix, water, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes.

Spoon batter by 1/4 cupfuls into paper-lined muffin cups. Place a rounded teaspoonful of pie filling in the center of each cupcake. Set remaining pie filling aside.

Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Remove from pans to wire racks to cool completely.

Frost cupcakes; top each with one cherry from pie filling. Refrigerate remaining pie filling for another use. Garnish with chocolate curls if desired. Yield: 2 dozen.

Recipe found here: Chocolate Cherry Cupcakes

Read Full Post »


Ladyfinger Trifle

2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
1 cup confectioners’ sugar
2 cups heavy whipping cream, whipped
1 package (3 ounces) ladyfingers
1 can (21 ounces) dark cherry pie filling or filling of your choice

In a bowl, beat cream cheese and sugar until smooth. Fold in whipped cream.

Split ladyfingers; arrange on the bottom and around the edge of a 2-qt. serving bowl (about 8-in. diameter). Pour cream cheese mixture into bowl. Cover and refrigerate for 4 hours or overnight. Just before serving, spoon pie filling over cream cheese mixture. Yield: 8-10 servings.

Recipe found here: Ladyfinger Trifle

Read Full Post »


Golden M&M’s Bars

1/2 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup vanilla or white chips
1-3/4 cups plain M&M’s, divided

In a large bowl, cream butter and sugars until light and fluffy. Bear in eggs and vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture. Stir in chips and 1 cup of M&M’s.

Spoon into a greased 13-in. x 9-in. baking pan; spread evenly in pan. Sprinkle with the remaining M&M’s. Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars. Yield: 2 dozen.

Recipe found here: Golden M&M’s Bars

Read Full Post »


Great Pumpkin Dessert

1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
3 large eggs
1 cup sugar
4 teaspoons pumpkin pie spice
1 package yellow cake mix (regular size)
3/4 cup butter, melted
1-1/2 cups chopped walnuts
Vanilla ice cream or whipped cream

In a large bowl, beat first five ingredients until smooth.

Transfer to a greased 13×9-in. baking dish. Sprinkle with cake mix and drizzle with butter. Top with walnuts.

Bake at 350° for 1 hour or until a knife inserted near the center comes out clean. Serve with ice cream or whipped cream. Yield: 12-16 servings.

Recipe found here: Great Pumpkin Dessert

Read Full Post »


Apple Betty with Almond Cream

3 pounds tart apples, peeled and sliced
10 slices cinnamon-raisin bread, cubed
3/4 cup packed brown sugar
1/2 cup butter, melted
1 teaspoon almond extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/8 teaspoon salt

1 cup heavy whipping cream
2 tablespoons sugar
1 teaspoon grated lemon peel
1/2 teaspoon almond extract

Place apples in an ungreased 4- or 5-qt. slow cooker. In a large bowl, combine the bread, brown sugar, butter, extract, cinnamon, cardamom and salt; spoon over apples. Cover and cook on low for 3-4 hours or until apples are tender.

In a small bowl, beat cream until it begins to thicken. Add the sugar, lemon peel and extract; beat until soft peaks form. Serve with apple mixture. Yield: 8 servings.

Recipe found here: Apple Betty with Almond Cream

Read Full Post »

Older Posts »

%d bloggers like this: