Category: Desserts

appetizers · Desserts · Fruit

Apple Nachos

Chocolate Castles2 Comments

Do you not love this weather? This is my favorite kind of day. Randy is cleaning out drawers and closets and I am in the kitchen baking. I have made a fresh apple cake with Praline Frosting (yes it is already on the blog) and it is just the best. I always have to save some of the frosting for Cora who likes to eat it as pralines. Actually, I have used this same frosting recipe for pralines because it is a never fail, even on these damp sticky days, when it is supposidly not the best weather for making candy. But……this always turns out and when it is hot you pour it over the warm cake that you have poked holes in…….wait….where am I…I am suppose to be talking about Apple Nachos, this weather just makes me baking crazy. These little treats are easy, yummy and the kids can help make them and you can sit down to watch a movie and not be putting away a million calories. They are just so good and such an easy and quick treat.

36 caramels

1 tables water

30 large marshmallows

1/3 cup butter, cubed

4 medium tart apples, peeled and cut into 1/4″ slices

1/3 cup chopped dry roasted peanuts

1/3 cup miniature semisweet chocolate chips

3 tables Halloween sprinkles

In a micro-wave bowl, melt caramels with the water; stir until smooth.

Meanwhile, in a large saucepan, melt marshmallows and butter. Arrange apple slices on a large platter. Drizzle with caramel; top with marshmallow mixture . Sprinkle with peanuts, chocolate chips and sprinkles. Serve immediately.

Desserts

Spiced Pumpkin Cheesecake

Chocolate CastlesLeave a comment

This recipe is from the Philly Cream Cheese Web site and it is delicious38 Nabisco Ginger Snaps, finely crushed

1/4 cup finely chopped pecans

1/4 cup melted butter

4 (8 oz) Cream cheese, softened

1 cup sugar

1 can pumpkin

1 tables pumpkin pie spice

1 tsp vanilla

4 eggs

1 cup whipped cream for topping

1/2 tsp. ground nutmeg

Heat oven to 325. Mix crumbs, nuts and butter and pres onto bottom and 1 in up side of a 9-inch springform pan. Beat cream cheese and sugar with mixer until blended. Add pumpkin, spice and vanilla, mix well. Add eggs, 1 at a time, mixing after each just until blended. Pour into crust. Bake 1 hr 20 min to 1 hr 30 min, or until center is almost set. Loosen cake from rim of pan, cool before removing rim. Refrigerate 4 ours min. Serve with a dollop of whipping cream or cool whip and dust with nutmet.

Makes 16 servings. The ginger crust gives it extra flavor just perfect with the pumpkin.

Desserts · Fruit

Skillet Fried Apple Pies

Chocolate Castles1 Comment

Oh my, just took this off the Paula Dean site and it does look fantastic. Am going to have to make this tomorrow. If you beat me to it, let me know how good it is! 

Skillet Fried Apple Pie

Ingredients:

Oil, for frying
2 cans large buttermilk biscuits
1 (21-ounce) can apple pie filling
1/4 cup sugar, plus more for dusting
2 tablespoons ground cinnamon plus more for dusting
Flour, for rolling
Whipped cream, for garnish, optional
Confectioners’ sugar, for garnish, optional

Directions

Pour the oil into a large cast iron skillet about 1/2-inch up the sides and heat to about 350 degrees F.

Remove biscuits from cans, flour them and roll each 1 out to a 5-inch round. Place 1 heaping tablespoon of fruit filling on a round leaving a 1/2-inch edge all around. Place another rolled out round on top of the filling, pressing around the edges to seal. You should dip your fingers in water and wipe around the edge of the bottom biscuit to enable it to stick to the top biscuit. Dip end of dinner fork in flour and press continuously around edge to insure a proper seal. Repeat with remaining biscuits. Makes 8 or 10 pies depending on the amount in your biscuit can. Place 3 or 4 of the pies in the preheated cast iron skillet. Fry for about 2 minutes per side or until golden brown. Transfer to paper towels to drain and sprinkle with cinnamon and sugar while still hot. Serve with whipped cream and confectioners’ sugar, if desired.

Chocolate · Desserts

Chocolate Eclairs

Chocolate CastlesLeave a comment

My son-in-law is forever indebted to me. I took him a plate of eclairs yesterday and Jodi called this morning to report to me that he described them as, “a little piece of chocolate cream pie all in it’s only little jacket”. He loved them. They are so easy to make and really doesn’t take much time. People are amazed when you put a little plate in front of them and you tell them their dessert is a homemade eclair. The filling is easy and I’m telling you, if you want to impress your husbands boss, your mother-in-law or even your husband. Take about 1 hr. total time. It will be worth it. I promise. The pastry shell is so simple and quick.

Heat oven to 400. Heat 1/2 cup water and 1/4 cup butter to rolling boil in saucepan. Stir in 1/2 cup flour. Stir vigorously over low heat until mixture forms a ball, about 1 min. Remove from heat and beat in 2 eggs all at once and continue beating until smooth. Drop dough by 1/4 cupful onto ungreased cookie sheet. Shape each into finger 4 1/2 ” long and 1 1/2 ” wide. Bake, until golden brown, about 30 min. As soon as you pull them out of the oven, make a slit in each one to allow steam to seep out. When completely cool, slice in half and fill with the following:

1 package of white chocolate instant pudding mix (4 serving size) which you want to beat with 1 cup milk and 1 cup whipping cream. As soon as mixture is thick, spoon evenly distributed between eclairs. Frost with:

Heat 1/2 sq (1/2 oz) unsweetened chocolate and 1/2 teas butter in microwave until chocolate is melted. Stir in 1/2 cup powdered sugar and about 1 tables hot water. Beat until smooth. Add 1/2 teas vanilla. Drizzle over eclairs and refrigerate until serving time.

My son-in-law is not allowed to give our daughter back, or he gets no more eclairs from me! That is our deal!

Cakes · Desserts

Mini S’Mores Cheesecakes

Chocolate CastlesLeave a comment

This makes 24 mini cheesecakes

2 1/4 cups graham cracker crumbs

1/2 cup plus 2 tables sugar, divided

1/2 cup melted butter

1 egg white, slightly beaten

1 1/2 (8 oz) cream cheese, softened (that will be 12 oz total)

1/4 cup unsweetened cocoa powder

2 large eggs

1 teas vanilla

1 (1 oz) sq bittersweet baking chocolate, melted

24 jumbo marshmellows

Preheat oven to 350.

In a small bowl, combine the graham cracker crumbs and 1/4 cup sugar. Add melted butter and egg white and stir to combine. Press the crumb mixture into bottoms and halfway up sides of 2 (12 well) mini cheesecake pans. Bake for 3 min, set aside.

Increase oven temperature to 375. In a medium bowl and using electric mixer, beat the cream cheese until smooth. Gradually beat in the remaining sugar and cocoa powder until mixture is smooth. Add eggs, one at a time, beating well after each addition. Stir in the vanilla and melted chocolate and mix until combined. Divide the cream cheese mixture evenly among the prepared crumb crusts, filling 2/3 full. Bake for 6 to 8 min, or until puffed and set. Remove from oven and let cool on a wire rack for about 20 min. Freeze for 1 hour. Just before serving, preheat broiler.  Place 1 marshmallow on top of each cheesecake and broil for 1 to 2 mins, or until lightly browned. Carefully remove cheesecakes from pan, and serve immediately.

This recipe is taken from a little magazine I receive called, Tea Time. It has some of the best dessert recipes I use for luncheons. This is a great and different cheesecake that people seem to really love in the fall.

Cakes · Desserts

Raspberry-Limeade Cake

Chocolate CastlesLeave a comment

If you are like me, you are just melting away in this heat. All I want is either cold desserts, salads or ice cream for each of my meals. Every day, I think, “hum…..today, I am going to eat a little more healthy” but as the heat rises outside, I grab the first thing I see when I get hungry, which is usually a pie in the fridge, or ice cream or head to Maggianos for their chopped salad and then stop by the Yogurt store for frozen yogurt (with of couse, all the cookies and candy added in). I was sitting down, with a 2007 Paula Deen magazine (you will be so glad I save these old magazines when you make this cake) and the front page recipe featured that time was this cake. Now…in this recipe she makes her own homemade cake, but to simplify the cake because it is too hot to stand in the kitchen too long, I am starting with a Duncan Hines cake mix. It is really a great cake even without the homemade cake part. So get in there and make this cake for the weekend. You will be glad you did. It is so pretty and also so refreshing to eat.

Follow the directions on a Duncan Hines French Vanilla Cake mix, but instead of the water, use limeade drink (not carbonated, but actual juice, made from concentrate)  for the liquid and 1 tables lime zest. Bake in 3 9″ layers until done and set aside to cool on waxed paper or wire racks.

Raspberry Filling

1 10 oz package frozen raspberries in syrup, thawed

1/2 cup sugar

2 tables cornstarch

3 egg yolks

1 tables fresh lemon juice

1/4 cup butter, cut into pieces

In the work bowl of a food processor or blender, pulse raspberries until smooth. Strain mixture, discarding solids. In a medium saucepan, combine sugar and cornstarch. Add raspberry puree, egg yolks and lemon juice, whisking constantly, for 7 to 8 min or until very thick. Remove from heat; gradually whisk in butter until melted. Cool mixture slightly. Cover and refrigerate for at least 2 hours.

Cream Cheese-Limeade Frosting

1 (8 0z)  package cream cheese, softened

1 stick butter

3 tables frozen limeade concentrate, thawed

1 tables lime zest

5 cups powdered sugar

In large bowl, beat cream cheese and butter at medium speed with mixer until creamy. Add limeade concentrate and lime zest, beating at low speed until combined. Gradually add powdered sugar, beating until smooth.

Place one cake layer on cake platter. Using 1/2 of the  raspberry filling, cover cake  layer. Repeat with another cake layer, using the remainder of the filling. Top with the 3rd cake layer. Frost sides and top with the cream cheese frosting. Decorate with fresh raspberries and slices of lime. Keep covered in refrigerator.

Cakes · Desserts

1st Low Fat Recipe

Chocolate CastlesLeave a comment

I took this off the Jenny Craig web site to make for friends who are trying to loose weight. Try it, it really is very good and…….it is low fat!

Pineapple Upside-Down Cake

Ingredients

  • 1/3cup  reduced-calorie margarine
  • 3/4cup  brown sugar, firmly packed
  • 1/3cup  chopped pecans
  • 1(15.25oz) can sliced pineapple in juice
  • 1/2(18.25oz) package reduced-fat yellow cake mix
  • 1/4cup  plus 2 tablespoons egg substitute
  • 1/3cup  water
  • 7maraschino cherries with stems

Directions

  1. Melt margarine in a 10-inch cast-iron skillet over low heat. Set aside 1 tablespoon margarine.
  2. Add sugar and pecans to margarine in skillet, stirring well. Drain pineapple, reserving 1/3 cup juice. Discard remaining juice. Arrange pineapple over sugar mixture.
  3. Combine reserved 1 tablespoon margarine, 1/3 cup juice, cake mix, egg substitute, and water. Beat with an electric mixer on low speed for 30 seconds. Beat at medium speed 2 minutes. Pour batter over pineapple in skillet.
  4. Bake at 350° F for 35 minutes or until a wooden pick inserted in center comes out clean. Immediately invert cake onto a serving platter.
  5. Place cherries in centers of pineapple rings
Cakes · Chocolate · Desserts

Chocolate Covered Oreo Cookie Cake

Chocolate CastlesLeave a comment

1 Duncan Hines Devils food cake mix, prepared and baked according to directions on box (making 2 layers)

Glaze

4 squares Baker’s Semi-Sweet Baking chocolate

1/4 cup butter, cut up

Filling

1 pkg (8 oz) cream cheese, softened

1/2 cup sugar

2 cups thawed cool whip Whipped topping

12 Oreo Chocolate Sandwich cookies, coarsely crushed

Cool cake layers after baking.

For glaze: melt chocolate in small microwave bowl for 1 to 2 min or until chocolate is melted, stirring every 30 seconds. Blend in butter. Set aside to slighly thicken (about 5 min)

Filling:

Beat cream cheese and sugar in large bowl with mixer until well blended. Gently stir in Cool Whip and crushed cookies. Place 1 layer of the cake on a serving plate. Spread top of cake layer with the cream cheese mixture. Place remaining cake layer on top. Spoon glaze to cover the top of cake. Makes 16 servings. Store in fridge, covered,  if not serving immediately.

Cakes · Desserts

Lemon Pudding Cake

Chocolate CastlesLeave a comment

Talk about scrumptious! This is just awesome and so easy.

1 pkg yellow cake mix (2 layer Duncan Hines)

2 cups cold milk

1 1/4 cups water

2 pkg (4-serving size each) Jello Lemon Flavor instant Pudding & PIe filling

1/3 cup granulated sugar

2 tables powdered sugar

Preheat oven to 350. Prepare cake mix as directed on package. Pour batter into greased 13×9 baking dish.

Pour Milk and water into large bowl. Add dry pudding mixes and granulated sugar. Beat with wire whisk 2 min or until well blended. Pour over cake batter in dish. Place baking dish on baking sheet to catch drippins, as mixture does bubble.

Bake 55 min to 1 hour or until toothpick inserted in center comes out clean. Cool in pan 20 min. Mixture will thicken slightly as it cools. Sprinkle with powdered sugar. Spoon onto serving dishes. Serve warm; garnish with raspberries if desired and whipping cream.

There’s no need to reheat leftovers. This cake is also delicious as a cold treat. The lemon filling transforms from sauce and gooey to thick and custard-like. Yum….

Chocolate · Desserts

Chocolate Dream Pie

Chocolate CastlesLeave a comment

This pie was taken from the Paula Dean Web site and is just delicious.

Ingredients

  • 2 to 3 cups shredded unsweetened coconut
  • 5 tablespoons butter, melted
  • 8 ounces semisweet chocolate
  • 8 ounces cream cheese, softened
  • 3/4 cup dark brown sugar
  • Pinch salt
  • 2 to 3 teaspoons pure vanilla extract
  • 2 eggs, separated
  • 1 cup heavy cream, chilled and whipped

Directions

Preheat oven to 350 degrees F.

Spread coconut on a baking sheet, then toast in oven until golden. Remove from oven and place in a bowl, reserving about a handful of toasted coconut separately. Generously butter a 9-inch pie pan. Toss toasted coconut with melted butter until coconut is well coated. Press coconut butter mixture into buttered pie pan to form a crust. Chill until firm, about 1 hour. In a double boiler or a microwave, melt the chocolate. Let cool.

In a medium mixing bowl, combine the cream cheese, 1/2 cup brown sugar, salt and vanilla. Beat in egg yolks 1 at a time. Add cooled chocolate, blending well.

In a large chilled bowl, beat egg whites until stiff and glossy. Add remaining brown sugar to egg whites, and beat well. Gently fold the chocolate mixture into the sugared egg whites. Fold in the chilled whipped cream. Pour into coconut crust. Sprinkle the reserved toasted coconut over the top of the pie and chill overnight.

Next Recipe