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Post by SAR01 on Feb 11, 2024 12:44:22 GMT -5
Dessert Ball
Ingredients
For the ball: 8 ounces cream cheese, softened 1/2 cup butter, softened 1 teaspoon vanilla extract 3/4 cup powdered sugar 1/4 cup brown sugar 3/4 cup mini semi-sweet chocolate chips 1/3 cup toffee bits For the topping: 1/2 cup pecans, chopped 1/3 cup mini semi-sweet chocolate chips 1/4 cup toffee bits
Directions
Step 1 -Add the cream cheese, the butter, and the vanilla to a mixing bowl and cream them together with an electric mixer.
Step 2 -Add the powdered sugar and the brown sugar to the cream cheese mixture and mix until all of the ingredients are fully combined.
Step 3 -Add 3/4 cup of the chocolate chips and 1/3 cup of the toffee bits to the cream cheese mixture and stir well.
Step 4 -Cover the bowl and chill the cream cheese mixture for at least 2 hours and up to overnight.
Step 5 -Place the cream cheese mixture on plastic wrap and cover, then gently press on the plastic wrap to shape the mixture into a ball.
Step 6 -Pour the pecans, the remaining chocolate chips, and the remaining toffee bits into a bowl and stir well.
Step 7 -Unwrap the dessert ball and place it in the topping bowl, rolling it around until it is completely coated.
Step 8 -Serve.
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Post by SAR01 on Feb 12, 2024 17:25:44 GMT -5
Cowboy Dessert Pie
Ingredients
For the crust: 25 Oreo cookies, whole 5 tablespoons salted butter, melted For the filling: 1 cup peanut butter, creamy 1 (8-ounce) package cream cheese, softened 1 1/4 cups powdered sugar 1 (8-ounce) container whipped topping, thawed
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -In a food processor, add the Oreo cookies and process until finely crushed, about 1 minute.
Step 3 -In a large bowl using a fork, add the crushed cookies and the melted butter and stir to combine.
Step 4 -On the bottom and up the sides of a 9-inch pie plate, add the crushed cookie mixture and firmly and evenly press it into the plate.
Step 5 -Bake the crust until it is set, about 5-7 minutes.
Step 6 -Transfer the crust from the oven to a wire rack and let it cool completely.
Step 7 -In the bowl of a stand mixer fitted with a whisk attachment, add the peanut butter and the cream cheese and beat until smooth.
Step 8 -Add the powdered sugar to the peanut butter-cream cheese mixture and beat until smooth.
Step 9 -Add the whipped topping to the peanut butter mixture, scraping down the sides as needed, and beat until smooth.
Step 10 -Evenly add the filling mixture to the cooled crust, smoothing the top with a spatula.
Step 11 -Transfer the pie to the refrigerator and let it chill for at least 4 hours.
Step 12 -When ready to serve, with a serrated knife, cut the pie into serving-size pieces and serve.
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Post by SAR01 on Feb 12, 2024 17:31:07 GMT -5
Peanut Butter cup sheet
Ingredients
For the cake: 2 cups flour 2 cups sugar 1/4 teaspoon salt 2 sticks butter 1/2 cup creamy peanut butter 1 cup boiling water 1/2 cup buttermilk 2 eggs, beaten 1 teaspoon baking soda 1 teaspoon vanilla For the frosting: 1 3/4 sticks butter 4 heaping tablespoons cocoa 6 tablespoons milk 1 teaspoon vanilla extract 1 pound minus 1/2 cup powdered sugar 1/2 cup pecans, finely chopped
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -In a mixing bowl, combine the flour, the sugar, and the salt.
Step 3 -In a saucepan, melt 2 sticks of the butter.
Step 4 -Add the peanut butter to the melted butter and stir them together.
Step 5 -Add the boiling water to the peanut butter mixture and allow it to boil for 30 seconds.
Step 6 -Transfer the peanut butter mixture from the heat, pour it over the flour mixture, and stir to slightly cool it.
Step 7 -In a measuring cup, add the buttermilk, the eggs, the baking soda, and 1 teaspoon of the vanilla extract and stir to combine.
Step 8 -Pour the buttermilk mixture into the batter and stir to combine.
Step 9 -Evenly spread the batter into an 18x13-inch sheet pan and bake the cake until a toothpick inserted into the center comes out clean, about 20 minutes.
Step 10 -Melt the remaining butter in a saucepan.
Step 11 -Add the cocoa to the butter and stir to combine.
Step 12 -Turn off the stove-top heat and stir the milk, the vanilla extract, and the powdered sugar into the cocoa mixture.
Step 13 -Add the pecans to the icing mixture and stir until they are evenly distributed.
Step 14 -Pour the icing over the cake.
Step 15 -Slice and serve.
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Post by SAR01 on Feb 12, 2024 17:43:38 GMT -5
Monkey Bars Ingredients 1 cup butter, softened 1 cup light brown sugar 1/2 cup granulated sugar 2 large eggs 3 ripe bananas 2 teaspoons vanilla extract 2 1/2 cups all-purpose flour 1 1/2 teaspoons salt 1 teaspoon baking powder 2 cups semisweet chocolate chips, divided Directions Step 1 -Preheat the oven to 350 degrees F. Step 2 -Line a 10x15-inch baking sheet with parchment paper. Step 3 -In a large mixing bowl using an electric hand mixer, add the softened butter, the brown sugar, and the granulated sugar. Cream the mixture together until well-combined. Step 4 -Add the eggs, the bananas, and the vanilla extract to the butter-sugar mixture and combine using an electric hand mixer until it is smooth. Step 5 -Add the flour, the salt, and the baking powder to the mixture and mix with an electric hand mixer until all of the ingredients are fully combined. Step 6 -Add 1 1/2 cups of the chocolate chips to the batter and stir gently until it is combined. Step 7 -Evenly spread the batter onto the prepared baking sheet and sprinkle with the remaining chocolate chips. Step 8 -Bake the batter until the edges start to brown and a toothpick inserted into the center comes out clean, about 25-28 minutes. Step 9 -Transfer the baking sheet from the oven and allow the bars to cool. Step 10 -Slice and serve.
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Post by SAR01 on Feb 18, 2024 15:36:48 GMT -5
Strawberry Heaven Cake Ingredients For the strawberry cake: 1 1/2 cups frozen strawberries, thawed, can substitute freeze-dried strawberries 1 cup water 1 (16-ounce) box food cake mix For the cream cheese glaze: 4 ounces cream cheese, softened 1/2 cup powdered sugar, sifted 1 teaspoon pure vanilla extract 2 tablespoons milk, plus more, to taste Directions Step 1 -Preheat the oven according to the instructions on the cake mix box. Step 2 -Thoroughly mash the strawberries with a fork. Step 3 -In a large bowl, add the strawberries, the water, and the cake mix and use an electric hand mixer on low speed until combined, about 30 seconds. Step 4 -Increase the mixer speed to medium and beat until the batter is light and fluffy, about 1 minute. Step 5 -Pour the batter into a nonstick tube pan, then run a butter knife through the batter to deflate any air pockets. Step 6 -Bake the cake until the top is golden-brown and the cracks are dry, according to the directions on the package. Step 7 -Transfer the cake from the oven and immediately invert the tube pan onto a wire rack to cool. Step 8 -Run a clean butter knife around the edges to release the cake from the pan. Step 9 -While the cake is cooling, add the cream cheese to a bowl and beat until it is smooth and creamy. Step 10 -Beat the powdered sugar, the vanilla extract, and 2 tablespoons of the milk into the cream cheese, adding more of the milk as needed until it reaches a glaze consistency. Step 11 -Spread the glaze over the top of the cooled cake and let it drip down the sides. Step 12 -Slice and serve.
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Post by SAR01 on Feb 18, 2024 19:48:30 GMT -5
Apple pie bombs
Ingredients
12 frozen white dinner rolls or 12 pieces refrigerated biscuit dough, uncooked 2 medium apples, peeled, cored, and diced 2 tablespoons granulated sugar 1 tablespoon ground cinnamon 30 vanilla caramels, unwrapped and divided flour, as needed, for dusting 2 tablespoons unsalted butter, melted 1/4 cup brown sugar 2 tablespoons heavy cream
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Place the dinner rolls on a microwave-safe plate and microwave on defrost until the dough is no longer frozen but not cooked, about 2 minutes.
Step 3 -Grease or butter a 9x6-inch casserole dish.
Step 4 -Place the apples, the sugar, and the cinnamon in a medium-sized bowl, tossing to combine.
Step 5 -Cut 18 of the caramels into quarters.
Step 6 -Lightly flour a worksurface.
Step 7 -Toss one piece of the dough in the flour and flatten and stretch it in a manner similar to a mini-pizza, stretching it about 3-inches across.
Step 8 -Repeat with all of the dough pieces.
Step 9 -Reserve 1/4 cup of the apple mixture.
Step 10 -Add 1 tablespoon of the remaining apple mixture and 6 pieces of the cut caramel to each dough piece and pull the edges of the dough together to form a ball.
Step 11 -Place the dough balls in the prepared dish.
Step 12 -Brush the dough balls with the melted butter and sprinkle them with the brown sugar and the reserved apple mixture.
Step 13 -Bake the dough balls until the tops are golden brown and the pies are no longer doughy, about 30-35 minutes.
Step 14 -Place the remaining caramels and the heavy cream in a microwave-safe bowl and microwave until melted, stirring every 30 seconds.
Step 15 -Allow the caramel sauce to cool slightly, then drizzle it over the pie balls.
Step 16 -Serve.
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Post by SAR01 on Feb 29, 2024 19:11:38 GMT -5
Texas Trash Bread Pudding
Ingredients
For the bread pudding: 1 (16-ounce) loaf white bread, cubed 2 cups whole milk 2 large eggs, beaten 1 tablespoon pure vanilla extract 1/2 cup brown sugar 6 tablespoons butter 1/8 teaspoon salt For the candy topping: 1 cup chocolate chips 1 cup caramel bits 1 cup graham cracker crumbs 1 cup sweetened coconut, shredded 1 cup pecans, chopped 1 cup pretzel sticks 1 (14-ounce) can sweetened condensed milk 1/2 cup butter, melted Optional, for serving: 2 tablespoons caramel sauce 2 tablespoons pecans 2 tablespoons chocolate chips
Directions
Step 1 -Preheat the oven to 300 degrees F.
Step 2 -Lightly grease a 13×9-inch baking pan.
Step 3 -Place the bread cubes on an ungreased baking sheet and bake until they are dry, about 15 minutes.
Step 4 -Transfer the baking sheet to a wire rack and let the bread cubes cool.
Step 5 -Increase the oven temperature to 350 degrees F.
Step 6 -Place the toasted bread cubes in a large bowl.
Step 7 -In a medium bowl, add the milk, the eggs, the vanilla, the brown sugar, 6 tablespoons of the butter, and the salt and whisk to combine.
Step 8 -Pour the egg mixture over the bread cubes and stir until they are fully saturated.
Step 9 -Let the bread mixture sit, stirring occasionally, about 5-10 minutes.
Step 10 -Spoon the bread mixture into the prepared baking pan.
Step 11 -In a large mixing bowl, add 1 cup of the chocolate chips, the caramel bits, the graham cracker crumbs, the coconut, 1 cup of the pecans, and the pretzels and mix to combine.
Step 12 -Add the sweetened condensed milk and the remaining melted butter to the topping mixture and stir until it is combined.
Step 13 -Evenly spoon the topping mixture over the bread.
Step 14 -Bake the bread pudding until it is lightly browned, about 35-45 minutes.
Step 15 -Transfer the baking dish to a wire rack and let the bread pudding cool, about 5 minutes.
Step 16 -Serve the bread pudding with the caramel sauce, the remaining pecans, and the remaining chocolate chips.
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Post by SAR01 on Mar 2, 2024 20:45:56 GMT -5
Hurricane Cake
Ingredients
1 cup margarine, divided 1 cup flaked coconut 1 cup pecans, chopped 1 (15.25-ounce) package German chocolate cake mix, plus the ingredients called for on the package 1 (8-ounce) package cream cheese 3 3/4 cups confectioners' sugar
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Melt and spread 1/2 cup of the margarine in the bottom of a 9x13-inch pan.
Step 3 -Evenly sprinkle the coconut and the pecans into the bottom of the prepared pan and set it aside.
Step 4 -Prepare the cake batter according to the package directions.
Step 5 -Evenly pour the cake batter over the coconut-pecan layer.
Step 6 -In a saucepan over low heat, melt the cream cheese and the remaining margarine.
Step 7 -Stir the confectioners' sugar into the cream cheese-margarine mixture until it is smooth.
Step 8 -Bake the cake until a toothpick inserted into the center comes out clean, about 35-40 minutes.
Step 9 -Let the cake cool.
Step 10 -Slice and serve.
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Post by SAR01 on Mar 4, 2024 19:15:48 GMT -5
Heaven on Earth Cake Ingredients 1 cake, store-bought, or made from a 15 or 16-ounce food cake box mix, baked and cooled 1 (18-ounce) can cherry pie filling 1 (3.6-ounce) package 4-serving instant vanilla pudding mix 1 1/2 cups 2% milk 1 cup sour cream 8 ounces imitation whipped topping almonds, optional, to taste, sliced, for garnish Directions Step 1 -Cut the cooled food cake with a serrated knife into cubes, about 1-inch in size. Step 2 -Layer 1/2 of the cake pieces evenly in the bottom of a 9x9-inch cake pan. Step 3 -Spread 2/3 of the cherry pie filling over the cake layer. Step 4 -Layer the remaining cake cubes over the cherry filling layer. Step 5 -In a medium bowl, stir the pudding mix, the milk, and the sour cream together until smooth. Step 6 -Spread the pudding mixture evenly over the cake. Step 7 -Spread the imitation whipped topping evenly over the pudding layer. Step 8 -Spread the remaining cherry pie filling over the top of the whipped topping or center it on the cake for some decorative flair. Step 9 -Place the cake in the refrigerator and chill until all the flavors meld together, about 4-5 hours. Step 10 -Sprinkle the cake with the almonds, slice, and serve.
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Post by SAR01 on Mar 5, 2024 19:17:28 GMT -5
Lemon Poke Cake
1 (15.25-ounce) lemon cake mix, plus the ingredients called for on the package 1 (21-ounce) can lemon pie filling 8 ounces whipped topping, thawed lemon zest, to taste, for topping
Directions
Step 1 -Cook the lemon cake according to the package directions.
Step 2 -Allow the lemon cake to cool completely.
Step 3 -Use the bottom of the handle of a wooden spoon to poke holes in the top of the cake.
Step 4 -Spoon and spread the lemon pie filling onto the cake, ensuring the holes are filled.
Step 5 -Spread the whipped topping over the top and sprinkle with the lemon zest.
Step 6 -Refrigerate the cake for 1 hour.
Step 7 -Slice and serve.
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Post by SAR01 on Mar 6, 2024 12:51:51 GMT -5
Cherry bom b cake
Ingredients
1 cup rolled oats 1 cup brown sugar, packed 1 cup all-purpose flour 1/4 teaspoon salt 1/2 cup cold butter, cubed 4 cups rhubarb, diced 1 cup sugar 2 tablespoons cornstarch 1 cup water 1 teaspoon almond extract 1 (21-ounce) can cherry pie filling 1/2 cup walnuts, finely chopped vanilla ice cream, to taste, for serving
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Grease a 13x9-inch baking dish.
Step 3 -In a large bowl, combine the oats, the brown sugar, the flour, and the salt and stir to combine.
Step 4 -Cut the butter into the oat mixture until crumbly.
Step 5 -Spread 2 cups of the oat mixture into the prepared baking dish and flatten it using the back of a large spoon or spatula. Reserve the remaining oat mixture.
Step 6 -Cover the flattened oat mixture with the rhubarb.
Step 7 -In a saucepan over medium heat, combine the sugar and the cornstarch.
Step 8 -Stir the water into the sugar mixture and cook until it thickens and is clear.
Step 9 -Stir the almond extract and the cherry filling into the sugar mixture, then spoon it over the rhubarb layer.
Step 10 -Add the nuts to the remaining oat mixture and sprinkle it over the cherry mixture layer.
Step 11 -Bake until the filling is bubbly and the topping is lightly browned, about 40-45 minutes.
Step 12 -Serve the cherry bomb bake with the ice cream.
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Post by SAR01 on Mar 6, 2024 18:24:09 GMT -5
Key Lime Minis
Ingredients
For the crust: 1 1/2 cups graham cracker crumbs 6 tablespoons unsalted butter, melted 1/4 cup granulated sugar For the filling: 4 ounces full-fat cream cheese, room temperature 4 large egg yolks 1 (14-ounce) can full-fat sweetened condensed milk 1/2 cup key lime juice lime wedges, optional, to taste, for garnish whipped cream, optional, to taste, for garnish
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Line a 12-count muffin pan with liners. Additionally, line four cups out of a second 12-cup muffin pan with liners.
Step 3 -In a medium bowl, mix the graham cracker crumbs, the butter, and the granulated sugar together with a rubber spatula until combined, thick, coarse, and sandy.
Step 4 -Press heaping tablespoons of the crust mixture down into each liner, making sure it is tight and compact.
Step 5 -Bake the crusts for 5 minutes.
Step 6 -While the crusts are baking, in a large bowl of a stand mixer fitted with a whisk attachment, beat the cream cheese on high speed until smooth, about 1 minute.
Step 7 -Beat the egg yolks into the cream cheese on high speed, scraping down the sides of the bowl as needed.
Step 8 -Beat the sweetened condensed milk and the lime juice into the filling mixture on high speed until combined.
Step 9 -Evenly pour the filling into the crusts.
Step 10 -Bake the pies until the centers only slightly jiggle, about 15-16 minutes.
Step 11 -Allow the pies to cool to room temperature in the pan set on a wire rack.
Step 12 -Place the pan in the refrigerator to cool, for at least 2 hours and up to 24 hours.
Step 13 -Serve the pies topped with the lime wedges and the whipped cream.
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Post by SAR01 on Mar 7, 2024 17:24:50 GMT -5
The Strawberry Cake
Ingredients
For the cake: 1 (18.25-ounce) box white cake mix 1 (3-ounce) box strawberry-flavored instant gelatin 1 (15-ounce) package frozen strawberries in syrup, thawed and puréed 4 large eggs 1/2 cup vegetable oil 1/4 cup water For the frosting: 1/4 cup butter, softened 1 (8-ounce) package cream cheese, softened 1/4 cup frozen strawberries in syrup, thawed and puréed 1/2 teaspoon strawberry extract 7 cups confectioners' sugar fresh strawberries, to taste, sliced, for serving
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Coat two 9-inch round cake pans with nonstick spray.
Step 3 -In a large bowl, add the cake mix and the instant gelatin and whisk to combine.
Step 4 -Add 1 package of the puréed strawberries, the eggs, the vegetable oil, and the water to the cake mix mixture and beat with an electric hand mixer until the batter is smooth, about 1-2 minutes.
Step 5 -Evenly pour the cake batter into the prepared cake pans and bake until a toothpick inserted into the center of each comes out clean, about 20 minutes.
Step 6 -Transfer the baked cakes to a wire rack to cool, about 10 minutes.
Step 7 -Flip the cake pans over onto the wire rack and let the cakes cool completely.
Step 8 -When the cakes are almost finished cooling, in a large bowl, add the butter and the cream cheese and beat with an electric hand mixer until smooth and fluffy.
Step 9 -Add the remaining strawberry purée and the strawberry extract to the butter mixture and beat until well-combined.
Step 10 -With the electric mixer still running, gradually add the confectioners' sugar to the frosting mixture and beat until it is smooth and spreadable.
Step 11 -Place one of the cakes on a serving plate and spread 1/3 of the frosting over the top.
Step 12 -Place the remaining cake on top of the iced cake and spread the remaining icing over the top and sides.
Step 13 -Garnish the cake with the fresh strawberry slices.
Step 14 -Transfer the cake to the refrigerator to chill, about 45 minutes.
Step 15 -Slice and serve.
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Post by SAR01 on Mar 11, 2024 11:23:42 GMT -5
Spring Cobbler
Ingredients
1/2 cup butter 1 cup self-rising flour 1 cup granulated sugar 1 cup buttermilk or whole milk 1 teaspoon pure vanilla extract 1 teaspoon lemon extract or lemon zest 1 (21-22-ounce) can lemon pie filling vanilla ice cream, optional, to taste
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Put the butter in a 7x12-inch or 9x9-inch baking pan and then place the pan in the oven until the butter melts.
Step 3 -In a large bowl, add the self-rising flour, the granulated sugar, the buttermilk, the vanilla extract, and the lemon extract and whisk to combine; be sure not to overmix.
Step 4 -Evenly pour the batter over the melted butter. Do not stir.
Step 5 -Evenly spoon the lemon pie filling over the top of the batter mixture. Do not stir.
Step 6 -Bake the cobbler on the middle rack of the oven until the top crust is golden-brown, about 55 minutes-1 hour. Note, the center may appear loose or jiggly but the crust should be brown and cooked.
Step 7 -Serve the cobbler warm with the vanilla ice cream.
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Post by SAR01 on Mar 15, 2024 19:30:35 GMT -5
Gluten free Blueberry pie bars
Ingredients
For the crust and the crumble: 1 1/2 cups gluten-free oat flour or all-purpose flour 1 cup gluten-free old-fashioned rolled oats 1/2 cup brown sugar, packed 1/2 teaspoon ground cinnamon 1/4 teaspoon baking soda 1/4 teaspoon salt 8 tablespoons butter or vegan ghee, melted 1 teaspoon vanilla extract 1/4 teaspoon almond extract For the filling: 2 1/2 heaping cups fresh or frozen blueberries 3 tablespoons pure maple syrup 1 tablespoon cornstarch or arrowroot starch 1/8 teaspoon almond extract 1 lemon, zested, optional salt, to taste
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Line an 8x8-inch baking dish with parchment paper, leaving a little as an overhang for easy removal later, then generously coat it with nonstick cooking spray.
Step 3 -In a large bowl, add the flour, the oats, the brown sugar, the cinnamon, the baking soda, and 1/4 teaspoon of the salt and mix to combine.
Step 4 -Add the melted butter, the vanilla extract, and 1/4 teaspoon of the almond extract to the flour mixture and stir until a nice crumble forms and the dough begins to clump together.
Step 5 -In the prepared baking dish, add 1 3/4 cups of the crust mixture and evenly press it into the bottom. Place the remaining crust mixture in the refrigerator to reserve for the crumble topping.
Step 6 -In a medium pan over medium heat, add the blueberries, the maple syrup, the cornstarch, the remaining almond extract, the lemon zest, and the remaining salt and bring to a boil, while using a wooden spoon to press down and break down the blueberries just slightly.
Step 7 -Reduce the heat to medium-low and cook the filling until it has thickened and coats the back of a spoon, about 3-5 minutes.
Step 8 -Evenly spread the filling over the crust and sprinkle the reserved crumble mixture over top.
Step 9 -Bake the bars until the filling is bubbly and the crumble topping is golden, about 30 minutes.
Step 10 -Transfer the baking dish to a wire rack and let the bars cool completely.
Step 11 -Transfer the baking dish to the refrigerator and let the bars chill.
Step 12 -Use the parchment paper overhang to lift the bars out of the baking dish and cut it into squares.
Step 13 -Serve.
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