Tag Archives: dessert

Puppy Chow / Snow Man Trash

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This is a beyond decadent snack…way too dangerous to leave at the house!!!

 

 

Melt a stick of butter in  a large tall pot. Then add a bag of chocolate chip morsels, stirring until melted. Then add 12 oz of peanut butter creamy, completely melt and stir all 3 together. Add one teaspoon of vanilla extract gradually stir in Rice chex cereal, small amounts at the time until you have used about ½ of a regular box.

Then, add a large bag of 4x conf. sugar to a large freezer Ziploc, dip mix in to this in small quantities and shake shake shake shake. Keep the other mixture hot and keep adding it to the bag of sugar and shaking until all covered. It takes a lot of shaking and adding a lot of powdered sugar to the top. If the mixture gets cold, it will not stick so keep it warm while you are shaking ..

Chocolate Strawberry Cupcakes

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I decided to experiment with some chocolate strawberry cupcakes. These have been a hit!

CHOCOLATE STRAWBERRY CUPCAKES

Super fudgy chocolate cake mix (prepared cupcakes according to directions then cooled) ….And no, “super fudge” is not a type! 😉 Just choose a chocolately cupcake recipe of your choice

2 pints of strawberries, processed in the food processor and then boiled down for approximately 20 minutes. This creates a super-rich strawberry flavor

1 bar of dark chocolate, melted

Strawberry frosting, prepared

After the cupcakes and chocolate have cooled, mix in some of the strawberry puree into the chocolate mixture. (Mix the strawberry and chocolate at a ratio to your liking….unfortunately this requires a taste test….so sorry to commit you to it!!) 😉

Use a Wilton bag with the #230 to fill each cupcake with the chocolate/strawberry mixture.

Pipe on the frosting with the 1M and you have an unbelievably good cupcake!

I used Wilton 230 for filling the cupcakes and 1M for frosting them.

STRAWBERRY FROSTING RECIPE

INGREDIENTS:
1 cup fresh strawberries
1 cup butter
1 cup confectioners’ sugar, sifted
1 teaspoon vanilla extract
2 1/2 cups confectioners’ sugar, sifted,
divided
DIRECTIONS:
1. Place strawberries in a blender; puree until smooth.
2. Transfer strawberry puree to a saucepan over medium heat; bring to a boil, stirring often, until puree is reduced by at least half, about 20 minutes. Remove from heat and cool completely.
3. Beat butter with an electric mixer in a bowl until light and fluffy.
4. Beat 1 cup confectioners’ sugar into butter until just blended.
5. Beat 2 tablespoons strawberry puree and vanilla extract into butter mixture until just blended.
6. Repeat with 1 cup confectioners’ sugar, followed by 2 tablespoons strawberry puree two more times.
7. Beat last 1/2 cup confectioners’ sugar into mixture until just blended.

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Key Lime Cupcakes

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These might use cake mix, but they were a huge hit at my house. I made them for my friend’s birthday after dinner at our home, and I sent her home with 1/2 dozen. This recipe makes 24, so we had some left at our home as well. My husband didn’t share these with my typical guinea pigs…he kept them at home. That demonstrated what he told me…that they were right up there with the white chocolate raspberry cupcakes I’ve made in the past.
I used fresh key limes, but you can substitute the bottled juice if you prefer.
Cupcakes
1 box lemon cake mix
1 box (4-serving size) lime-flavored gelatin
3/4 cup water
1/3 cup Key lime juice
1/3 cup vegetable oil
3 eggs
2 or 3 drops green food color, if desired
Glaze
1 cup powdered sugar
 2 to 2 1/2 tablespoons Key lime juice
Frosting
1 package (8 oz) cream cheese, softened
1/4 cup butter or margarine, softened
1 teaspoon vanilla
3 1/2 cups powdered sugar
Grated lime peel, if desired
 Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each about two-thirds full.
Bake 19 to 24 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack. With toothpick or wooden skewer, pierce tops of cupcakes in several places.
In small bowl, mix 1 cup powdered sugar and enough of the 2 to 2 1/2 tablespoons lime juice until glaze is smooth and thin enough to drizzle. Drizzle and spread glaze over cupcakes. Cool completely, about 30 minutes.
In large bowl, beat cream cheese and butter on medium speed until light and fluffy. On low speed, beat in vanilla and 3 1/2 cups powdered sugar until mixed; beat on medium speed until fluffy. Frost cupcakes, mounding and swirling frosting in center. Garnish with lime peel. Store covered in refrigerator.
Makes 24 cupcakes

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You can use fresh or bottled Key lime juice. If Key lime juice is not available, use regular fresh or bottled lime juice.
Garnish each cupcake with a small piece of jellied lime candy slice instead of the lime peel.
If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

Nutrition Information:

Serving (1 Cupcake)
Calories 260 (Calories from Fat 90), Total Fat 9g (Saturated Fat 4g, Trans Fat 0g), Cholesterol 40mg; Sodium 200mg; Total Carbohydrate 41g(Dietary Fiber 0g, Sugars 33g), Protein 2g

S’mores Cookie Bars

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S’mores Cookie Bars
From All You

Graham cracker crumbs, marshmallow topping, and milk chocolate chips baked into a bar is a fun twist on this iconic graham cracker dessert.

Yield:
24 (serving size: 1 bar)

Ingredients:
2 cups all-purpose flour
2 cups graham cracker crumbs
1 teaspoon baking powder
1/4 teaspoon salt
16 tablespoons (2 sticks) unsalted butter, at room temperature
1 1/2 cups packed light brown sugar
2 large eggs, beaten
2 cups marshmallow topping (such as Marshmallow Fluff)
2 cups milk-chocolate chips

Preparation:

1. Preheat oven to 350ºF. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on 2 sides. Mist foil with cooking spray.

2. In a bowl, combine flour, graham cracker crumbs, baking powder and salt; mix well. In a large bowl, using an electric mixer on medium speed, beat butter and sugar until light, about 2 minutes. Beat in eggs until well combined. Reduce mixer speed to low and slowly beat flour mixture into butter mixture. Divide dough in half. Press half of dough into pan until dough is uniform and flat. Spread with marshmallow topping and sprinkle chocolate chips on top. Scatter remaining dough over in clumps. Don’t worry about covering the top; marshmallow and chocolate chips should peek through.

3. Bake until golden brown, 30 to 35 minutes. Place pan on a wire rack to cool completely. Remove from pan, peel off foil and cut into bars.

Nutrition Information:
CALORIES: 312 ( from fat)
FAT: 14 g (sat: 8 g, mono: , poly: )
CARBOHYDRATE: 45 g
FIBER: 1 g
CALCIUM:
CHOLESTEROL: 43 mg
IRON:
PROTEIN: 3 g
SODIUM: 119 mg

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Chocolate Chip Peanut Butter Squares

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I can hardly wait to try this! I found this recipe on the Pillsbury site. I am glad it seems so easy, because I might have to make a separate treat for my boy since he can’t have peanuts!

Prep time: 15 minutes

Total time: 2 h 20 min

Ingredients:

1 1/2 cups powdered sugar
1 1/2 cups creamy peanut butter
1 1/2 teaspoons vanilla
1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
1 Heat oven to 350°F. In medium bowl, mix powdered sugar, peanut butter and vanilla until well blended.
2 Cut cookie dough in half. In ungreased 8- or 9-inch square pan, break up half of dough. With floured fingers, press dough evenly in bottom of pan. Press peanut butter mixture evenly over dough. Crumble and sprinkle remaining half of cookie dough over peanut butter mixture. Carefully spread as evenly as possible.
3 Bake 30 to 35 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate 1 hour or until chilled. For bars, cut into 4 rows by 3 rows. Serve chilled or at room temperature.

Raspberry Brownie cheesecake cupcakes

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I am not sure where I found the original recipe, but it was for a cupcake composed of plain brownie and plain cheesecake. Well, that still sounds amazingly yummy, but why not add some raspberry?! I stirred in some raspberry jam into the brownie batter and swirled it into the cheesecake batter. Oh, now we’re talkin’!!

Photos will be posted below…easier for you to select the text and print the recipe!

Ingredients:

3 Tbsp butter, softened

6 oz cream cheese, room temperature

2 1/3 cups sugar (1/3 c of this for cheesecake mix and 2c for brownie mix)

1 1/4 cup all purpose flour plus 2 tbsp for cheesecake mix

1/4 tsp salt

6tbsp cocoa powder

4 eggs, beaten

2 tsp vanilla extract (equally divided for brownies and cheesecake)

3/4 c canola oil

Raspberry jam for each cupcake, if you choose!

Directions:

Preheat oven to 350 degrees F. Line cupcake tin with paper liners.

Mix together butter, cream cheese, 1/3 cup sugar, 2 tbsp flour and 1 tsp vanilla in a medium mixing bowl.

Mix remaining ingredients together until smooth. Fill each liner 1/2 full with brownie batter. Add a small amount of raspberry jam and swirl into each cupcake liner filled with brownie batter, if you choose.

Top with cheesecake mixture until 3/4 full. Add raspberry jam and swirl into each cupcake if you choose.

Bake for 20-25 minutes. Cool for 5 mites before removing from the pan.

Allow to cool completely before serving. If you didn’t add the raspberry jam, consider topping the cupcakes with cherry pie filling or chocolate sauce before serving.

I found that this recipe made more brownie mix than cream cheese mixture…probably enough brownie mix left over to make several more cupcakes…maybe even 12 more. So, if you would like to double the cheesecake recipe, you could probably make 24 of these without changing the amount of brownie mix…and no waste. 🙂

 

Enjoy the photos below!

 

So easy a 2 year old can do it! (See the cute little hand holding the mixer?!)

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Just a little bit of preserves or jam to jazz up the brownie…a guided 2 year old hand dropped in the jam. 🙂

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Swirl in the jam and top with cheesecake mixture…

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Drop in more jam, if you like, and swirl into cheesecake…

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Finished cupcake…yummy! The family loved these!!

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Lemon Cream Cake

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This is a recipe I found on Spark Recipes. It is a copy of Olive Garden’s Lemon Cream Cake. “Delicate white cake and lemon cream filling with a vanilla crumb topping.”

Paul isn’t a fan of regular cakes, so when I see something different like this, I give it a shot. He loves it! 🙂

Number of Servings: 12
Ingredients:
1 white cake mix,prepared
8 oz. cream chees, softened
2 cups powered sugar
1 cup heavy whipping cream, whipped to stiff peaks
3 tbsp lemon juice
1/2 cup all purpose flour
1/2 cup powered sugar
1 tsp. vanilla extract
4 tbsp. butter
Directions:
Prepare cake as directed in a 10″ round cake pan or 10″ round spring form pan. I used a spring form pan. This takes longer to bake than 2 9″ pans, for example, but I really like the 10″ size!!
Blend cream cheese, powered sugar, and lemon juice together.
In a medium bowl, whip heavy whipping cream to stiff peaks. (This take a while.)
Gently fold into cream cheese mixture and blend by hand. Chill until needed.
Mix flour and powered sugar in small bowl. Crumble butter in and dribble in vanilla extract. The crumbles should be no larger than pea size. If you have trouble crumbling mixture, chill for a few minutes. Chill until needed.
After cake is cooled, cut in half.
Spread cream cheese mixture, saving 1/2 cup, on bottom half and carefully place top layer back. Spread rest of cream cheese mixture on the sides of cake. Press crumb topping into sides gently.
Chill for 3 hours. Cut into 12 pie shaped slices.