Category: Desserts

Desserts

Swoon Pies (much like a Whoopie Pie)

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These aren’t as cake as whoopee pies and the filling is just so good. Got these out of a Southern Living Magazine and they make 1 dz that is the perfect  little snack with coffee or iced tea or coke, or hot tea, well, you get the idea…they taste great with just about anything.

1 c flour

1/2 teas baking powder

1/2 teas baking soda

1/2 teas salt

1 cup graham cracker crumbs

1/2 cup butter, softened

1/2 cup sugar

1/2 cup packed light brown sugar

1 large egg

1 teas vanilla

1 (8 oz) container sour cream

Parchment paper

Marshmallow Filling

1 (12 oz) package semisweet chocolate morsels

2 teasp shortening

Preheat oven to 350. Sift together flour and next 3 ingredients win a medium bowl; stir in graham cracker crumbs.

Beat butter and next 2 ingredients at medium speed with a mixer until fully. Add egg and vanilla, beating until bended.

add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed until blended after each addition; stopping to scrape bowl as needed.

Drop batter by rounded tablespoons 2″ apart onto 2 parchment paper lined baking sheets. Bake in batches for 13-15 min or until set and bottoms are golden brown.

Remove cookies to wire racks and cool

Turn 12 of the cookies over, bottom side up and spread each with 1 tables filling *(see below for recipe)

Top with remaining 12 cookies. Freeze for 30 min or until filling is set.

Melt chocolate chips and shortening in microwave at 30 second intervals, stirring after ea 30 sec until all chocolate chips are melted. (this should take only 3 – 30 sec cook times…Remember after the 2nd time to stir to allow the chips to melt and then after the last 30 sec, stir until all are melted. “if necessary, you might need an additional 10-15 sec cooking time. Be careful not to burn. Dip the bottom half of the cookie in the melted chocolate and set aside on waxed paper until chocolate hardens. You could  even dip the cookie in chopped pecans before the chocolate hardens. You can store in fridge for 24 hours, covered…..they don’t last that long at our house, but your house might be different and you might not be cookie monsters like we are..

Filling: 1/2 cup butter, softened

1 cup sifted powdered sugar

1 cup marshmallow creme

1/2 teasp vanilla

Beat butter at medium speed with mixer until creamy; gradually add sugar, beating well. Add marshmallow and vanilla and beat until well blended.

Desserts · Fruit

Strawberry Triffle

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Made this wonderful truffle for Sunday dinner to take to a luncheon! It was wonderful and so easy to prepare.

It started with a strawberry bread which I had made a week or so before leaving town and froze. Layered with instant pudding, whipping cream, strawberries and a strawberry glaze with the cubed strawberry bread, make a beautiful dessert that was such a hit. You could use pound cake and bought strawberry glaze if you didn’t want to make your own. If you use real whipped cream, (whipped with powdered sugar instead of granulated to make it hold its shape longer) this is a really quick dessert to put together and just makes a great presentation.

Daily Thoughts · Desserts

Addicting Snacks

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Notice that "someone" has already taken some!

I cannot believe I am saying this, but I’m actually addicted to something that is halfway nutritious. Don’t faint, I did say, halfway…you know me, I’m more into butter, chocolate, cheese and sugar that sushi, greens or tofu, but I have to admit that this snack with it’s Cheerios (yes, that’s the half that is health) is so addicting I can eat half a pan before you can say, “just throw another stick of butter into it for good measure.”

My precious friend, Cora made these one day because her grandkids were coming in town and she said that they always requested that she make these treats for them. Today, getting so excited about our some of our grandchildren coming into town tomorrow, I am making them. I hope there is some left by tomorrow, if not, will be headed back to the store for more Cheerios. Since there is no sour cream, cream cheese or butter in Cheerios, that is not something I keep on the shelf.

Melt in the microwave:

3 tables butter

10 oz miniature marshmallows

1/2 cup peanut butter, creamy or crunchy

Melt, stirring after a min and then nuke another minute.

Add:

5 cups plain cheerios

1 cup M&M’s (plain or peanut)

Mix well and quickly–it cools before you realize and becomes unworkable

Press into a 9×13 pan which has been sprayed lightly with Pam. Cut into squares.

Chocolate · Desserts

Chocolate Lovers’ Cake

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1 Devil’s Food cake mix (Duncan Hines preferably)

1 3 oz pkg instant chocolate pudding mix

2 cups sour cream

1 cup melted butter (yes, you are reading this correctly, a cup of melted butter, this way you get your quote of butter for the day in just one slice)

5 eggs

1 teas almond extract

2 cups semi-sweet chocolate chips

Preheat oven to 350 degrees. Grease a 10″ bundt pan. (or use loaf pans if you want to spread joy to others and give some away).

In a large bowl, stir together cake mix and pudding mix. Make a well in center and pour in sour cream, melted butter, eggs and almond extract. Beat on low speed until well blended. Scrape bowl and beat 4 min on medium speed. Blend in chocolate chips. Pour batter into prepared pan. Bake for 50-55 min. (about 30 min if you are using small loaf pans) Let cool in pan for 10 min. Turn out onto a wire rack and cool. Sprinkle powdered sugar. This cake is so moist and rich you do not need frosting unless you are truly in “chocolate overload” mood…then make the chocolate frosting that is on the blog and you will be ready to face anything life throws your way. 

Chocolate · Desserts

Oreo Chocolate Banana Cream Pie

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Ah…Springtime and the smell of pie is in the air! We are graduating from pumpkin or pecan pie to a cool, crisp pie that is certain to please. After coming back from a walk, you instantly realize that you might have lost a pound or two, walking, so what better way to celebrate than to see if you can put that poundage right back on with a piece or two of pie. This pie is cool, delicious and is easy to make.

20 oreo double stuffed cookies

2 tables butter

8 oz white chocolate chips

4 large bananas

2 cups milk

1 lg (5.1 oz) box french vanilla instant pudding (or if you are like me, indulge and make it with chocolate)

1/2 cup sugar

2 cups whipping cream

2 tsp vanilla

2 oz. grated milk chocolate bar (I always use Hersheys or Dove)

Remove the frosting from 20 Oreo cookies, setting aside. Using a rolling pin, crush all of the cookies in a heavy Ziplock bag. Combine cookie frosting and butter in a bowl and place in microwave for 30 seconds. Blend with crushed cookies and press cookie mixture into a pie tin or deep tart pan. Melt white chocolate chips. Spread a thin layer of melted chocolate over crust, placing a thicker portion of the white chocolate on the upper edge so it is visible when displayed. (Will this not impress your MIL or what?)

Place in freezer for 5 min. Blend together pudding mix and 2 cups of milk using a whisk, mix well. Beat whipping cream in a chilled bowl on high until stiff peaks appear. Fold in vanilla and sugar, blending until creamy. Fold 2 cups whipping cream into pudding and mix well. Slice bananas and place on the bottom of the pie crust. Fill the pie with the pudding mixture. Top with remaining 2 cup of whipped cream. Sprinkle with grated chocolate bar for garnish. Refrigerate until ready to serve.

Chocolate · Desserts

Warm Fudge-Filled Cheesecake

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This really caught my eye in that it had the word WARM in in along with CHEESECAKE! During the blustery months of winter (well, here in California, blustery means below 70) but for all my sweet friends back in Texas and Virginia, I’m sure that you are wanting desserts that you can savor, sitting right beside the fireplace and believe me, this one is exceptional…..I just had an idea….why not just cup up small little 1/2″ pieces of cocoa peanut butter fudge and use instead of the mini-chocolate chips? Then you could drizzle peanut butter, which you have nuked for a minute over the top of the cheesecake before serving. IF you choose to do this, be sure and use peanuts for the nuts, if you decide to use nuts in the crusts.

1/2 cup butter, softened
1/3 cup sugar
1 cup flour
1 tables vanilla, divided
2/3 cup chopped pecans, walnuts or pistachios (even almonds would be great)
4 (8 oz) packages cream cheese, softened
1 1/2 cups sugar
4 large eggs
2 cups (a 12-oz package equals 2 cups) semisweet chocolate mini-morsels
Sweetened whipped cream
Garnish chocolate shavings *optional
Beat butter at medium speed with an electric mixer until creamy. Add 1/2 cup sugar, beating well. Gradually add flour, beating at low speed until blended. Stir in 1 teas vanilla and nuts. Press into bottom and 1″ up sides of a 9-in springform pan. Bake at 350 for 12-15 min or until golden. Cool on wire rack.
Beat cream cheese at medium speed with an electric mixer until flight and fluffy; gradually adding 1 1/2 cups sugar, beating well.
Add eggs, 1 at a time, beating just until yellow disappears and the cellulite has begun to form on our……oops,sorry, just wanted to be sure you were paying attention….
Stir in remaining 2 teas vanilla. Do not overmix.
Pour half of batter into crust; sprinkle with chocolate morsels to within 3/4″ of edge. Pour in remaining bater, starting at outer edge and working toward center. Place cheesecake on a baking sheet.
Bake at 350 for 1 hr or until set. Cool on a wire rack 1 hour. Serve slightly warm with sweetened whipping cream, if desired, (and yes, we always do desire whipped cream, now don’t we?)
*Warm left over cheesecake slices in the microwave 30 sec before serving.

Daily Thoughts · Desserts · Holiday Fare

Texas Pecan Pie Bars

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This recipe needed reposting after taking them to a social last Wed evening. I watched as ladies would take a bite and hear their, “oh my gosh, who brought these?” They were the hit of the night. So different from regular pecan pie bars. A great dessert for any Christmas party, or for those nights when you are sitting by the Christmas tree, wrapping presents and want something delish!

This recipe is from a cookbook called The Pastry Queen, given to me by a dear friend that brought this cookbook back to me from the Hill country around Austin, Texas.
These have become a favorite anytime I take them anywhere. Very much like pecan pie, except the coconut and brown sugar adds such a chewy texture.
Crust
1 1/2 (12 tables) unsalted butter at room temp
1/2 cup firmly packed light brown sugar
2 cups flour
1 teas salt
Preheat oven to 350. Grease a 9×13 baking pan with butter or Pam.
Using a mixer, beat the butter in a large bowl on medium speed about 1 min. Add the sugar and beat about 1 min, until fluffy. Add the flour and salt; mix on low speed until evenly incorporated but still crumbly. Press the mixture evenly over the bottom of the prepared pan. Bake the crust for 15 min, or until golden…do not over bake.
Leave oven on 350.
Filling:
4 large eggs
3 cups firmly packed light brown sugar
3 tables unsalted butter, melted
1 tables vanilla
1/2 cup flour
1/2 teas salt
1 cup sweetened flaked coconut
1 cup chopped pecans
Whisk the eggs and sugar in a large bowl until blended. Stir in the butter and vanilla, flour andy salt; then the coconut and pecans. Pour the filling over the crust, spreading evenly. Bake until set, 25-30 min depending upon your oven. Cool thoroughly at least one hour before cutting.
*I store these in the fridge in a sealed tupperware container, taking them out just about an hour before serving them. They do “ooze” a little bit of the filling, but that’s what makes them like pecan pie. So grab your fork and a little whipping cream and sit down with a cup of coffee and enjoy!

Desserts

Melt In Your Mouth Cookies

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This truly do melt in your mouth, due to the amount of corn starch, they seem to just disappear the minute you pop it in your mouth. They are just such a light and wonderful Christmas cookie.This is one of Frosty’s favorite cookies.
1 cup butter
1/3 cup powdered sugar
1 teas vanilla
1 cup flour
3/4 cup cornstarch
Cream butter, sugar and vanilla. Sift flour and cornstarch and add to creamed mixture. Drop by teaspoon onto lightly greased cookie sheet and bake at 350 for 12-14 min. Makes
5 1/2 – 6 dz cookies. When completely cool, frost with the following:
2 cups powdered sugar
4 tables butter
2 teas vanilla.
Mix the above 3 ingredients together with enough cream to get it to a good spreading consistency. About 1/3 cup cream. If you need more liquid, add by tablespoons, one at a time. (I use either whipping cream or half & half).

Desserts

Chess Pie

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Due to the storm last Wednesday, we lost internet for a few days and am finally able to get back to the ole blog…Thanksgiving day took us to some friends house where I had told them I would bring a pie. For several weeks, I had been craving this pie, as it is truly one of my favorite pies. When the pie was served, I was curious to see how these new California friends would react to this Southern Favorite. It was a hit. Several have now asked for the recipe so I am posting it. It truly is a gooey, buttery, sweet awesome pie that is sure to satisfy the sweetest tooth.

5 large eggs, lightly beaten
2 cups sugar
2/3 cup buttermilk
1/2 cup butter, melted (cool a little before adding to other ingredients)
2 tables flour
1 teas vanilla extract

1 9″ pie shell, unbaked

Combine first six ingredients and stir well. Pour filling into pastry shell.
Bake at 350 for 45 min or until set. Cool on wire rack.

Cakes · Desserts

Caramel-Pecan Cheesecake Bars

Chocolate Castles1 Comment

I have found one of my dream desserts. This is from a 2005 Southern Living that came out of storage this weekend and for some reason, I had missed seeing it on page 177. I keep thinking about how many times these past 6 years I could have been eating this. So will have to make up for lost time. These bars are scrumptious, easy and just gooey enough to satisfy that craving we get when we sit down to watch Christmas movies cuddled up on the couch with our favorite blanket (I really wanted to write blankie, but knew that some of you would be asking yourselves, “and this is a lady we ask cooking questions to?” After years of kids, grandkids and the occasional sick day when Randy comes over to cover me up when I am cold, I have to admit I still use the word, “blankie” instead of blanket. So there, you know one of my secrets. Now….to the recipe.
Makes 2 dz
2 cups graham cracker crumbs
1/2 cup butter, melted
4 (8 oz) packages cream cheese, softened
3/4 cup sugar
1/4 cup flour
3 eggs
1 tables vanilla
Quick Caramel-Pecan Frosting (see below)
Stir together graham cracker crumbs and butter; press into the bottom of a lightly greased 13×9 baking pan.
Bake at 350 for 8 min. Remove from oven and cool.
Beat cream cheese at medium speed with an electric mixer until smooth. Combine sugar and flour and gradually add to cream cheese, beating until blended.
Add eggs, 1 at a time, berating until blended after each addition. Stir in vanilla (notice it is 1 table, not teas). Pour mixture over prepared crust, spreading evenly to edges of pan.
Bake at 350 for 40 min or until set. Remove from oven and cool on a wire rack.
Pour warm Quick Caramel-Pecan Frosting over cheesecake; spread evenly to edges of pan. Cover and chill 8 hours. Cut into bars.
Quick Caramel Frosting
2 (14 oz) cans sweetened condensed milk
1/2 cup firmly packed light brown sugar
1/2 cup butter
1 teas vanilla
Place all ingredients in a heavy 3 qt saucepan; bring to a boil, stirring constantly, over medium-low heat. Cook, stirring constantly 3 to 5 min or until mixture reaches a pudding-like thickness. Remove from heat. You can add 1 cup chopped pecans to this if desired or 1 1/2 cups coconut and 1 1/2 cups pecans if you like also. Pour over cheesecake when frosting is still warm, but not hot…