Category: Desserts

Daily Thoughts · Desserts · Fruit · Pies · Uncategorized

Spring & Summer Peach Pie

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IMG_4568A new friend who is my neighbor brought me this recipe. Her grandmother use to make it and she said it is just delicious and perfect for those spring and summer luncheons or just dessert when you are sitting out on the front porch enjoying the summer breeze. As soon as I read the recipe, I ran (well, actually I drove) to the store and bought peaches and orange jello and it is now sitting in my fridge, just waiting to be sliced onto a plate for our enjoyment. Seeing it sit there this afternoon, I couldn’t stand it, so I took a spoon and went in for the taste. It is so refreshing and so light, it is just a great recipe to cool you down after a barbecue or heavy dinner. Thanks so much Patti for sharing it. Think Dreamcicle! in a pie!

Crust:

Combine 1 cup flour

1 stick (1/2 cup) cold butter

1/4 cup light brown sugar

1/2 cup chopped pecans

Combine the ingredients, except the pecans and cut with pastry cutter until butter is like small peas and well incorporated in with the flour and brown sugar. Then add the pecans.

Pat into a 9×13 baking dish and bake in a preheated 400 oven for about 12-15 minutes or until crust is a light golden color. Remove from oven and crumble with fork. Reserve 1/2 cup of the crumbs and pat remaining crumbled mixture into a 9″ pie pan. Place in fridge to cool while you prepare the filling.

Filling:

2 cups of fresh peaches, peeled and sliced

1 cup hot water

3 oz box of orange jello (or you could use peach jello if you can find it in your area)

1 pint vanilla ice cream (Randy was so excited that we found Blue Bell Homemade Vanilla to use)

Add hot water (almost boiling) to jello. Stir until jello is dissolved. Add the ice cream and peaches. Stir and pour into chilled pie crust. Sprinkle remaining crumbs over the top. Cover with plastic wrap and place in fridge until it is set. Serve alone or topped with whipped cream.

Chocolate · Desserts · Uncategorized

Peanut Butter Swirl Brownies

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I know I said I would post two healthy recipes before going into desserts, but…I’m thinking that because these have peanut butter in them, that should count for something. After seeing this recipe in my old Paula Deen magazine from 2008, it amazed me that this had slipped by me for 8 years.  Since some of our grandkids are spending time at our house next week due to spring break, it gave me an excuse to bake these and not have to say they are all for me.

1 cup butter

5 (1 oz) squares unsweetened chocolate

2 1/3 cup sugar, divided

6 large eggs, divided

1 tables vanilla extract

1 3/4 cup flour

1/4 teas salt

1 (8 oz) package cream cheese, softened

3/4 cup creamy peanut butter

Preheat oven to 350. Line a 13″x 9″ baking pan with heavy-duty aluminum foil; lightly grease foil.

In a medium bowl, combine butte and chocolate. Microwave on high in 30 second intervals, stirring after each, until chocolate is melted and smooth. Will take about 2 minutes total.

In a large bowl, combine 2 cups sugar,5 eggs and vanilla. Beat on medium speed with mixer until fluffy. Slowly beat in butter mixture until combined.

In a small bowl, combine flour and salt. Gradually add to sugar mixture, beating until combined. Spread batter into prepared pan; set aside.

In a small bowl, combine cream cheese, peanut butter, 1/3 cup sugar, and 1 egg. Beat until smooth. Drop mixture by tablespoons over chocolate mixture. Swirl batter gently with a knife. Bake for 38-40 minutes or until brownies tests done in center with just a few crumbs still attached to testing knife. Let cool before cutting into squares.

Chocolate · Desserts · Uncategorized

Cappuccino Crinkles

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img_3919Looking for a new cookie recipe, I came across this one in Better Homes & Gardens Bars & Cookies recipe book.  Since I didn’t have any yogurt, I substituted sour cream. What I can tell you is that Randy and I ate so many of them as they cane out of the oven that I am having to make another batch tomorrow for the event which I was suppose to take them to. They are a great cookie and you will not be disappointed in the coffee-chocolate flavor.

1/3 cup butter, softened

1 cup light brown sugar, packed

2/3 cup unsweetened cocoa powder

1 tables instant coffee crystals

1 teas baking soda

1 teas ground cinnamon

2 egg whites

1/3 cup vanilla or plain yogurt (I used sour cream)

1 1/2 cup flour

1 teas vanilla extract

1/2 cup granulated sugar

In a large bowl, beat butter with mixer on medium for 30 seconds. Add the brown sugar, cocoa, coffee crystals baking soda and cinnamon. Beat until combined.

Beat in egg whites and yogurt and vanilla extract. Beat in as much flour as you can with the mixer. If it gets to thick, use wooden spoon to mix in any remaining flour.

Place the granulated sugar in a bowl. Drop dough by heaping teaspoons (I used the middle size cookie scoop)  into sugar and roll into balls. Roll again in sugar. Place balls 2″ apart on an ungreased cookie sheet.

Bake in a preheated 350 oven for 8 to 10 minutes or until edges are firm. Transfer to a wire rack and cool. Makes about32 cookies.

Chocolate · Cookies · Desserts · Uncategorized

Rodelle Gooey Fudge Brownies

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If you are looking for a deep, rich brownie that really steps it up a notch or 5 from box brownies, this is your brownie. I made these the other day for an open house and they were a hit. Of course, the fudge frosting that was swirled on top probably added a couple of stars to the recipe, but even with just sugar sprinkled on top, they were scrumptious. The Rodelle gourmet cocoa just makes anything which calls for baking cocoa, extra special. (Maybe after this blog, Rodelle might think of hiring me to promote this fabulous stuff. Anyway, with the leftover squares, I am going to cut them up into bite size pieces and make a trifle out of them, layering with pudding, whipped cream and fudge and caramel sauces. But if you are wanting an easy, yet, decadent chocolate dessert for Christmas or NY Eve, this is it.

Ingredients

1 cup plus 2 tables softened butter

2 1/4 cups sugar

5 eggs (oh I forgot, don’t eat this before going to have cholesterol checked)

1/2 tables vanilla (Rodelle also makes a great vanilla)

3/4 cup plus 1 tables flour

3/4 cup plus 1 tables Rodelle Cocoa powder

1/4 tables salt (I used 1 teas)

1/2 cup semisweet chocolate chips

3/4 cup chopped pecans

Directions

Preheat oven to 350. Line a 9×13″ baking pan with parchment (I didn’t do this, I just sprayed the pan with Pam.)

Melt butter and sugar in a heavy saucepan on very low heat. Let the mixture slightly cool after butter has melted and pour into a large mixing bowl. Add eggs, gradually, mixing well. Add vanilla. Stir until combined.

Sift dry ingredients together and add to egg mixture, stirring gently and minimally. Add chips and nuts. Pour into prepared pan and bake about 35 minutes.In my oven it only took about 32. Do not over bake. As soon as they come out of oven, sprinkle with granulated sugar, or if you prefer, allow to cool and sprinkle powdered sugar on top. Cut into squares.

Makes about 12 large brownies or 24 small.

Daily Thoughts · Desserts · Pies · Uncategorized

Southern Pecan Pie

Chocolate Castles1 Comment

Before you pass this up thinking that you have hundreds of pecan pie recipes, let me assure you that this one is absolutely awesome and different. Last Fall I had mentioned that I had bought a little Holiday Celebrations cookbook for $1 on a clearance table. It has such great recipes which have become some of my favorite. Two weeks ago while looking for a pecan pie recipe for Thanksgiving, I remembered this little book and started looking through it and there on page 106 was a recipe for Southern Pecan Pie. As I read it, I noticed that it used light brown sugar instead of granulated sugar. Well, folks, both Frosty and I agree that this pecan pie is the best we have ever had. I just put a mini one in the oven as we were already craving it again and didn’t want to wait for Christmas. At this age, we figure that even if having way too much pecan pie shortens our life span by a year or two, it was worth it and we will go with a smile on our faces, knowing that we went out having the best pecan pie EVER!.  So push away the old traditional recipe and venture out of your comfort zone. Whether you pronounce it PEE Can or PeCAN, your in for a treat!

1 unbaked pie crust (if you want points in your Heavenly Crown, make it homemade)

1 cup light brown sugar, firmly packed

1 cup light corn syrup

4 eggs

2 tables melted butter

1/8 teas salt ( I don’t even bother with this as it just doesn’t make a difference)

1/2 teas vanilla

1 cup pecans

Mix all filling ingredients together and whisk until well combined. Pour into unbaked pie shell and place in preheated oven. Bake at 375 for about 40-45 minutes.

Desserts · Holiday Fare · Uncategorized

Peanut Butter Blondie

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IMG_3251.JPGIn Cooking With Paula Deen’s Thanksgiving magazine, I read over this recipe and just finished taking it out of the oven. Could not wait for it to cool to taste, so my mouth has a burn spot, but it was worth it.  So perfect for those Fallish nights when you are thinking to yourself, “what would taste good that is simple, easy and just perfect to scoop in a bowl with ice cream or whipped cream so I can watch a Hallmark movie while munching.?”

Well, here it is, the perfect Hallmark Movie Munchie….

Makes 4 servings, 3 for you and 1 for who you are watching the movie with…

1/2 cup unsalted butter, softened

1 cup firmly packed light brown sugar

1 large egg, room temp

2 teas vanilla

1 cup all purpose flour

1/4 teas kosher salt

1/2 cup peanut butter, melted

Ice cream or whipped cream and chopped peanuts if desired, but I used crunchy peanut butter since I didn’t have any extra peanuts laying around the house today.

Preheat oven to 350. Spray 4 (4″ cast-iron skillets with baking spray and flour. (I used the butter wrapper to grease the skillet and used one 6″ cast iron skillet instead of the 4)

In a medium size bowl, beat butter and brown sugar with a mixer on medium speed until fluffy, 2-3 minutes. (I didn’t use the mixer because my beaters were in the dish washer and I’m lazy and didn’t want to get them out and wash them) So I stirred until butter and sugar were very well mixed. Add the egg and vanilla and beat like crazy, or until they are well incorporated into the butter sugar mixture.

In a small bowl, whisk together the salt and flour (once again, I skipped this step and sprinkled salt over the butter mixture and then added the cup of flour and just stirred until there were no more lumps in the batter. (You would think that all this stirring would burn a calorie or two, and maybe it did, but since I will probably devour the entire skillet, the calorie I burned won’t take me down a size.

When you have poured the batter into the skillet or skillets, melt the peanut butter and spread it over the batter.

Bake on lowest oven rack until golden brown and set, about 25 minutes. Because I made mine in the one skillet, I had to bake mine about 33 minutes. I also added chocolate chips (about 1/4 cup) and then drizzled some chocolate frosting that I had left over from  a cake yesterday. So there it is, the best little skillet blondie and just in time for all the Christmas movies which I cannot wait for them to begin. Happy Fall Y’all!

Desserts · Holiday Fare · Uncategorized

Pumpkin Trifle

Chocolate Castles

A couple of weeks ago, I was invited to a luncheon at a friends house who made this most delicious trifle in individual little trifle dishes. She said that it was fine if I shared it. Thanks Teresa, the food was awesome as was all the laughter.

1 (14 oz) box of gingerbread mix (or 2 if doubling for large trifle bowl)

Small package of instant vanilla pudding (made according to directions on box)

1 (15 oz) can pumpkin pie filling (or the 30 oz can for doubling)

1/2 teas pumpkin pie spice (1 teas for doubling)

1/4 cup packed light brown sugar (1/2 for doubling)

1 (12 oz, but you won’t use all of the 12 oz) container Cool Whip (the 12 oz should still be plenty if doubling)

Directions (See above amounts if you are wanting to use large punch bowl or trifle bowl, but for 8 individual trifle dishes, the smaller amounts will be fine)

Bake the gingerbread according to directions on the box and then cool completely. Meanwhile prepare the pudding according to directions.  Stir the pumpkin pie filling, pumpkin pie spice and the sugar into the prepared pudding.

Cut gingerbread in small squares and place a couple in the bottom of the individual trifle dishes.  (If using trifle bowl or punch bowl, cover the bottom of the bowl with some of the gingerbread squares.

Spread some of the pumpkin mixture over the gingerbread. Then spread a layer of the Cool Whip over pumpkin mixture. Repeat layers as necessary, ending with a sprinkle of the gingerbread crumbs on top. Seal with Press and Seal or Cling Wrap and store in the refrigerator until ready to serve. Best if made the day before or at least 6-8 hours before serving.

Trifle can be layered in a punch bowl if you do not have a trifle dish.

Breads · Cakes · Desserts · Holiday Fare · Uncategorized

Pumpkin & Cream Cheese Muffins

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These will be called Cupcakes in our house, as I am so not a muffin person, but would eat these no matter what they are called. If they are not served and waiting for us at the Wedding Feast in Heaven, I don’t know what would be….they are heavenly! I ate one with butter melted all over it, as soon as I could put the pot holder down and get a napkin out. Honestly, they are just so good. Perfect for breakfast with butter and jam. For lunch, I would just eat one, just plain, while I am making sandwiches. Then for dessert at night, I think I will frost them with a little buttercream frosting. That makes them the perfect little muffin, snack, dessert for the Fall Season! Every day I scan FaceBook for new recipes and this one caught my attention. Then my daughter saw it on FB and tagged me saying that she wished I would make them. So here they are folks, I think you’re gonna like this.

Ingredients (this made 21 muffins for me, but maybe you could get about 23 if you didn’t fill the cups as full as I did)

1 3/4 cup flour

1 tables (yes tables not teaspoon) pumpkin pie spice

1 teas baking soda

1/2 teas salt

1 (15 oz) can pumpkin (pure pumpkin puree, not pumpkin pie mix that has added sugar and spices already in it)

1 cup sugar

1/2 cup light brown sugar, packed

2 large eggs, room temp

1/2 cup oil (vegetable)

1 tables vanilla (there it is again, not teas)

Cream Cheese Filling

8 oz softened cream cheese

1 egg yolk

1/4 cup sugar

2 teas vanilla

Preheat oven to 375. Place paper liners in cupcake pan. In a medium bowl, whisk flour, baking soda, salt and pumpkin spice. Set aside.

In a large bowl, combine sugars and pumpkin and whisk together until there are no lumps. Add the eggs and oil and vanilla. Whisk until batter is smooth and combined. Add flour mixture slowly, whisking until no more lumps are there and batter is mixed thoroughly.

In a medium bowl, with electric mixer cream together the cream cheese, egg yolk, sugar and vanilla. Beat until smooth.

Using a large cookie scoop or measuring cup, fill each cupcake liner 2/3 full with the pumpkin mixture. Then place about 1 1/2 -2 teas of cream cheese mixture on top. Swirl with a toothpick into pumpkin batter.

Bake 18-20 minutes or until muffin tests done. Let cool (I didn’t do this, as I just couldn’t wait. I slapped on a dab of butter and grabbed my glass of tea and gobbled it upI

Cakes · Daily Thoughts · Desserts · Uncategorized

Bonnie Butter Cake

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Cannot tell you why this is called Bonnie Butter Cake, but leafing through my spiral notebook from the early 70’s that I copied different recipes into, I came across this one today.  Since Randy loves white (or yellow) cake with chocolate frosting, I told him I would make this for him. This sound crazy, but I love all the stains from grease and little fingerprints that had cocoa or butter on them, that are all over this precious memory spiral book. It just always takes me back to days of having 3 little kids pulling up chairs to the cabinet begging to “help” mix or stir. Isn’t it odd that when you are in those days, sometimes we think, “oh how nice it would be to just come in the kitchen and be able to bake a batch of cookies without all “mother’s little helpers”…it would go so much faster and smoother and easier. Then years down the road we see things like I am looking at right now and wish we could go back and have “mother’s little helpers” still pulling up to the cabinets. Moms and dads, don’t wish your years away. Enjoy them and savor each moment that they want to “help”…trust me, it goes much quicker than you will realize. Memories are so wonderful, so don’t wish away the years in which you are making them.

Ingredients

2/3 cup unsalted butter, softened

1 3/4 cup sugar

2  large eggs, room temperature

1 1/2 teas vanilla

3 cups cake flour or 2 3/4 cup all purpose flour

2 1/2 teas baking powder

1 teas salt (if you used salted butter I would only use 1/2 teas salt)

1 1/4 cups milk

Grease and flour 2 9” cake pans (or one 9×13)

In a large bowl, mix butter, sugar, eggs and vanilla until light and fluffy. Beat for 5 minutes on high speed.

In another bowl, mix together the flour, baking powder, salt and stir until well combined. Add to butter mixture alternately with milk, beginning and ending with flour mixture.

Pour into prepared pans and bake until cake tests done. Cool completely before frosting.

Quick Fudge Frosting

1 cup sugar

4 tables cocoa

4 tables butter

1/2 cup milk

2tables corn syrup

Dash salt

2 cups powdered sugar

1 teas vanilla

Mix sugar with cocoa in a small saucepan. Add butter, milk, corn syrup and salt. Heat to boiling, stirring frequently. Boil for 3 minutes stirring occasionally. Remove from heat and cool about 5 minutes. Add powdered sugar and vanilla and beat until no lumps appear. If mixture is too thick to spread over cake layers, add milk about 1 tables at a time and continue beating until mixture is smooth and right texture to frost cake.

Cakes · Desserts · Uncategorized
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Can you tell I’m loving the new Fall Baking magazine? If you see one at your grocery store, you really should pick one up. It has just a bunch of fabulous recipes. These almond cupcakes are so good and finish off beautifully with a great buttercream frosting.(NO…you cannot use store bought frosting, this time I will tell on you)

1 1/3 cups all purpose flour

1/4 cup finely ground almonds

1/2 teas baking powder

1/2 teas baking soda

1/4 teas salt

1/4 cup butter, softened

1 cup sugar

1 large egg

1/2 teas almond extract

1/2 teas vanilla

1 cup whole buttermilk

Preheat oven to 350. Line 12 muffin cups with paper liners. Set aside.

In a medium bowl, combine flour, almonds, baking powder, baking soda and salt, whisking to combine well. Set aside.

In a large bowl, beat butter and sugar on medium-high speed until light and fluffy. Add egg and extracts, beating until smooth. Gradually add flour mixture to butter mixture in thirds, alternating with buttermilk, beginning and ending with flour mixture and beating one medium speed until well combined. Divide batter evenly among prepared muffin cups.

Bake until cupcakes tests done (about 15-18 minutes)

Let cool for 30 min. Remove from the pan and let cool completely on wire rack but out of drafts (to avoid becoming dry)

Frost with frosting and chopped almonds, if desired.

Frosting

1/2 cup unsalted butter, softened

2 1/2 cups powdered sugar

1/4 cup heavy whipping cream

1/2 vanilla bean, split lengthwise and seeds scraped and reserved

In a large bowl, beat butter with mixer at high speed until creamy. Add powdered sugar,1 cup at a time, beating well after each addition. Add cream and beat until smooth. Add vanilla seeds (or 1 teas vanilla extract OR 1/2 teas almond extract and 1/2 teas vanilla)