Recipe Swap: Desserts

my favorite part of any meal!

Re: Recipe Swap: Desserts

Snow capped cookies:

1-3/4 cups flour
1 cup PLANTERS Chopped Pecans
3/4 cup (1-1/2 sticks) butter, softened 1/2 cup powdered sugar
2 tsp. water
1/2 tsp. vanilla
1/4 tsp. salt
3 squares BAKER'S Semi-Sweet Chocolate
3 squares BAKER'S White Chocolate, coarsely grated

HEAT oven to 350°F. Combine flour and pecans; set aside. Mix butter and sugar until well blended. Add water, vanilla and salt; mix well. Gradually add flour mixture, stirring until well blended after each addition. Shape into 1-inch balls; place on ungreased baking sheets.

BAKE 20 min. or until edges are golden brown. Cool on wire racks.

MELT semi-sweet chocolate as directed on package. Dip each cookie halfway into melted chocolate, then press top lightly into grated white chocolate to create a snowy appearance. Let stand until set

Re: Recipe Swap: Desserts

Margarita Pie
Ingredients:

-2/3 cup williams-sonoma margarita mix
-1 14 oz. can sweetened condensed milk
-3 egg yolks
-1 store bought graham cracker crust

Directions:
-Preheat oven to 400 degrees
-whisk the milk, yolks and margarita mix together
-pour mixture into graham cracker crust
-bake for 7-10 minutes


Chocolate Chip Cheesecake Desserts
Ingredients:

-16 oz roll refrigerated Chocolate Chip Slice n Bake cookies
-8 oz cream cheese softened
-1/3 cup sugar
-1 egg
-3/4 teaspoon vanilla

Directions:

-Heat oven to 375 degrees
-Grease 8 or 9 inch square pan
-Slice well chilled dough into (30) 1/4 inch thick slices, place 15 slices in the prepared pan
-Combine cream cheese, sugar, egg and vanilla
-Spoon cream cheese mixture over cookie dough, place remaining slices over cream cheese mixture
-Bake at 375 degrees for 30-35 minutes or until crust is deep golden brown.
-Chill squares completely and refrigerate any leftovers
-makes 9 dessert squares


Brownie Swirl Cheesecake
Ingredients:
-8 oz (1 Pk) Brownie Mix
-16 oz Cream Cheese (softened)
-1/2 cup sugar
-1 tsp vanilla
-2 Large Eggs
-1 cup milk chocolate chips (melted)

Directions:
-Grease bottom of 9 inch springform pan
-Prepare basic brownie mix as directed on package; pour batter evenly into springform pan
-Bake at 350 degrees for 15 minutes
-Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended.
-Add eggs one at a time, mixing well after each addition
-Pour over brownie layer
-Spoon chocolate over cream cheese mixture, cut through cheese and chocolate mixture several times to achieve a marble effect.
-Bake at 350 degrees for 35 minutes.
-Loosen cake from rim of pan, cool before removing rim of pan.
-Chill.

Re: Recipe Swap: Desserts

These are GREAT for christmas time

Andes Mint Cookies

Ingredients:
1 c Sugar
1/2 c Brown sugar, packed
3/4 c Butter or margarine
2 Eggs
1 ts Vanilla
2 tb Water
3 c All-purpose flour
1 ts Baking soda
1/2 ts Salt
3 packages of Andes Mints

Instructions:

In a large bowl, cream sugars and butter or margarine.

Add eggs and water. Beat well.

Mix flour, soda and salt well. Add gradually to egg mixture.

Chill dough overnight (it is important that the dough be WELL chilled).

Wrap each mint completely in cookie dough. Place 2" apart on lightly greased cookie sheet.

Bake 7-9 minutes until golden brown in a 375~ oven

Melt extra Andes Mint Chocolates in a bowl and drizzle over cooled cookies

Re: Recipe Swap: Desserts

Pumpkin Cranberry Bread

Ingredients:
• 2 1/4 cups all-purpose flour
• 1 tablespoon pumpkin pie spice
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 eggs
• 2 cups white sugar
• 1 (15 ounce) can pumpkin puree
• 1/2 cup vegetable oil
• 1 cup dried cranberries
• 1 cup chopped walnuts

Directions:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9x5 inch loaf pans (or 4 mini loaf pans).

In a mixing bowl, combine flour, pumpkin pie spice, baking powder and salt.

Combine eggs, sugar, pumpkin and oil in small mixing bowl, beat until just blended. Stir the wet mixture into the dry with a wooden spoon until batter is just moistened. Fold the cranberries and walnuts into the batter. Spoon the batter into the prepared loaf pans.

Bake in preheated oven for 50 to 60 minutes. (If using mini loaf pans, begin checking bread after 25 minutes.)

Re: Recipe Swap: Desserts

Best CC cookies ever!

Chocolate Chip Cookies

Ingredients

1/2 cup (1 stick) butter, softened
1 cup light brown sugar
3 tablespoons granulated sugar
1 large egg
2 teaspoons vanilla extract
1-3/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 teaspoons instant espresso coffee powder
1-1/2 cups semi-sweet chocolate chips

Directions

Preheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds)

Beat in the egg and the vanilla extract for another 30 seconds.

In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.

Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.

Re: Recipe Swap: Desserts

Oreo Truffle

Ingredients
45 Oreo cookies, divided (1 package)
1 (8 ounce) package cream cheese, softened
2 (8 ounce) packages semisweet baking chocolate, melted
Directions
1Crush 9 of the cookies to fine crumbs in a food processor; reserve for later use. (This can also be done in a resealable bag with a rolling pin.).
2Crush the remaining 36 cookies to fine crumbs and place in a medium bowl.
3Add the cream cheese and mix until well blended.
4Roll cookie mixture into 42 balls, about 1" in diameter.
5Dip the balls in the melted chocolate and place them on a wax paper covered baking sheet. (Any left over chocolate can be stored at room temperature for another use.).
6Sprinkle the tops of the truffles with the reserved cookie crumbs.
7Refrigerate until firm, about 1 hour.
8Store leftover truffles, covered, in the refrigerator.

Re: Recipe Swap: Desserts

Chocolate Bread Pudding Cake with Eggnog Sauce

1lb Loaf of Challah bread or brioche loaf cut up into 1 inch cubes
1 Tbsp plus 1/2 cup of unsalted butter
3/4 cup of light brown sugar
12 ozs of bittersweet chocolate cut up ( 2 cups)
2 cups of half and half
4 large eggs
1/4 cup of vanilla rum or light rum
1/4 cup of granulated sugar
2 tsp vanilla extract
1/4 tsp salt

Heat oven to 300 F. Place bread cubes in a large roasting pan. Place in oven for 20 minutes, tossing along the way of until bread is dry. Transfer to a large bowl , increase oven temp to 350F.

With 1 tbsp butter, grease a springfoam pan.

Heat remaining butter and brown sugar in saucepan over med. heat until melted...add chocolate until smooth
Whisk half and half, eggs, rum, sugar ( granulated),vanilla and salt and pour over bread cubes. Toss till moistened. Fold chcolate mixture into bread mixture. Transfer to greased pan.

Bake 50-55 mins until center springs back when pressed. Cool in pan or wire rack 30 min's/ Remove sides of pan. Serve with eggnog sauce

EggNog Sauce
2 tbsp of cornstarch
3 cups of eggnog
1/3 cup of rum(light or spiced or vanilla)
3 tbsp of granulated sugar
1/4 tsp. of cinnamon

In Medium saucepan dissolve cornstarch with eggnog. Stir in rum and remaining ingredients..bring to a boil..stirring. Boil 1 min or till thicked. Stain mix and cool in refrigerator till cool and chilled.

Re: Recipe Swap: Desserts

Pumpkin Ice cream pie

Ready to fill graham cracker crust
2 pints of rum raisin ice cream
1/2 can of pumpkin pie mix

Freeze crust and a large metal bowl for 10 mins

soften 1 pint of the ice cream at room temp and then scrape into chilled bowl
Add pie mix and blend.

Freeze for two hours

Slighten soften remaining ice cream and with scooper add to top of pie.

Freeze 30 mins.

Re: Recipe Swap: Desserts

Key Lime Pie

1 graham cracker pie crust
4 egg yolks
1-14oz can sweetened condensed milk
1/2 cup lime juice
3/4 cup heavy whipping cream
2 tbsp sugar
1 lime, sliced for garnish

Preheat oven to 350.

Whisk together sweetened condensed milk, egg yolks, and lime juice in a large bowl until color is even throughout. Pour mixture into graham cracker crust.

Bake for 15 minutes or until filling is set. Cool on wire rack. Referigerate for at least 4 hours (prefer overnight).

In medium mixing bowl, beat whipping cream until frothy. Add 2 tbsp of sugar and continue beating until stiff peaks form. Spread whipped cream over pie and top with fresh lime slices.

Serves 6-8

Re: Recipe Swap: Desserts

Meringue Cookies

2 egg whites
1/8 tsp salt
1/8 tsp cream of tarter
3/4 cup sugar
1/2 tsp vanilla
2 1/4 cup chocolate chips
(in place of chocloate chips you can use broken up candy canes or you can mix together the chips and nuts)

Heat oven to 250 degrees. Mix egg whites until foamy. Add salt and cream of tartar. Beat til soft peaks. Add sugar 1 tablespoon at a time. Beat until stiff peaks. Fold in chocolate chips. Drop 2 inches apart on ungreases cookie sheet. Bake for 40 minutes.

Re: Recipe Swap: Desserts

Pecan Tassies

Dough:
1 stick butter(softened)
3 oz cream cheese (softened)
1 cup flour

You need a mini muffin pan for this recipe.

Mix butter and cream cheese. Gradually add flour and work into dough. Make exactly 24 mini balls of dough and press into mini-muffin pan. (i use the tart shaper from pampered chef to press the dough into the pan--you can use any tart shaper or use the back of a smalls spoon to shape the dough in the muffin pan to lookl ike a little cup)

Filling:
3/4 cup brown sugar
3/4 cup chopped pecans
1 tsp vanilla
1 egg
1 tsp melted butter

Mix all ingredients together. Drop by teaspoonful into dough. (Don't overfill!) Bake at 250 degrees for 30 minutes until golden brown. Remove from pan within 5 minutes of taking out of the oven.
Sprinkle with powdered sugar if desired.

These are so yummy!!! Taste like mini pecan pies!! (You can substitute walnuts for the pecans)

Re: Recipe Swap: Desserts

Im watching Paula Dean right now and she's making these brownies. Oh my goodness, Im drooling. It looked to me like she poured half the brownie mix into the pan and then lay down 3 large hersey bars ontop of the mix. THen she poured the rest of the brownie mix on top. The recipe says tofee bars, though.


PAULA DEAN BROWNIES

1 (17.6-ounce) package brownie mix with walnuts
Vegetable oil cooking spray
3 (6-ounce) candy bars with almonds and toffee chips (recommended: Symphony brand)
Directions
Prepare the brownie mix according to package directions.


Line a 13 by 9-inch cake pan with aluminum foil and spray with vegetable oil cooking spray. Spoon in half of the brownie batter and smooth with a spatula or the back of a spoon. Place the candy bars side by side on top of the batter. Cover with the remaining batter.


Bake according to package directions. Let cool completely, then lift from the pan using the edges of the foil. This makes it easy to cut the brownies into squares.

Re: Recipe Swap: Desserts

Yummy and so easy!!

Monkey Bread

1 bundt cake pan
3 tubes of Pillsbury Grands refrigerator biscuits
1 stick of butter plus more for greasing pan
1.5 cups of brown sugar
small bowl of cinnamon & sugar

Preheat oven to 350. Butter bundt cake pan. Cut biscuits in fourths. Roll in cinnamon sugar. Arrange in bundt cake pan. Melt butter and brown sugar in pan. Pour over biscuits in pan. Bake for 35 minutes. Let cool for 10 minutes and flip over.

Just pull apart and eat. Yummy and gooey!!!

Re: Recipe Swap: Desserts

Ice Cream Pie (very easy)

-get an oreo cookie pie crust (in baking aisle)
-get a pint of coffee ice cream and pint of vanilla ice cream (I will use the edy's slow churned for less fat and calories)
- let soften and mix both pints in a large bowl
- fill pie crust with ice cream and place in freezer until hard
- when serve, top with chocolate syrup (cold or hot) and whipped cream. You can also add sprinkles or chocolate chips. I have also put a layer of chocolate syrup or caramel in base of pie crust before filling it with the ice cream for an extra suprise---I am sure you could do it with peanut butter also

Enjoy!

Re: Recipe Swap: Desserts

Reese's Peanut Butter Suprise Cookies

COOKIES:
1 cup butter
3/4 cup brown sugar
1/2 cup granulated sugar
1/2 cup creamy peanut butter
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
40-45 chocolate-covered miniature peanut butter cups

GLAZE:
1 teaspoon butter
1 cup semi-sweet chocolate chips
2 tablespoons creamy peanut butter

1. Preheat oven to 375 degrees.

2. For cookies: combine butter, brown sugar, granulated sugar and peanut
butter in large bowl. Beat at medium speed of electric mixer until well
blended.
Beat in egg and vanilla.
3. Combine flour, baking soda and salt in small bowl. Mix into creamed
mixture at low speed until just blended.
4. Form rounded teaspoonfuls of dough around each peanut butter cup.
Enclose entirely. Place 2 inches apart on cookie sheet.
5. Bake 8 to 10 minutes or until cookies are just browned. Remove
immediately to wire rack.

6. For glaze: combine butter, chocolate chips and peanut butter in
microwave-safe cup. Microwave at 50% (medium). Stir after 1 minute.
Repeat until smooth.
(or melt on range top in small saucepan on very low heat.) Dip cookie
tops in glaze.

Re: Recipe Swap: Desserts

Cream Puffs
1 cup Water
½ cup Butter or Margarine
1 cup Flour
4 Eggs

Heat oven to 400
Heat water & butter till boiling
Stir in flour all at once, stir vigorously over low heat about 1 minute until mixture forms a ball

Remove from heat. Beat in eggs one at a time continue beating until smooth

Drop dough by ¼ cupful 3 inches apart onto ungreased baking sheet

Bake 35-40 minutes until golden and puffed
Cool away from draft. Cut off tops pull out any filling of soft dough
*Filling:
1 cup Milk
1 cup Heavy Cream
1 box of French Vanilla pudding

Carefully fill with vanilla cream pudding. Place in a box w/ tissue paper to keep puffs crispy. Replace caps and place in refrigerator until ready to serve. Sprinkle with powdered sugar just before serving.

Dust with powdered sugar before serving.

Re: Recipe Swap: Desserts

Hershey's Peanut Butter Cookies - just posted this!

1/2 cup sugar
1/2 cup light brown sugar, packed
1/2 cup creamy peanut butter
1/2 cup shortening
1 egg
1 1/2 cups flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
granulated sugar

3 dozen Hershey's chocolate kisses

Directions:

1. Heat oven to 375 degrees.

2. Mix ½ cup sugar, brown sugar, peanut butter, shortening, and egg thoroughly. Stir in flour, baking soda and baking powder.

3. Mold dough into 1-inch balls; roll in sugar (I put the granulated sugar in a bowl and roll the balls in the sugar)... Place about 2 inches apart on ungreased cookie sheet.

4. Bake until edges are light brown, 8 to 10 minutes.

5. Immediately press candy kisses firmly into each cookie. Try not to press them down too far - just enough for them to stick to the cookie and stay in the cookie -- too far down and they can start to melt. Once they have been out of the oven about a minute or two and the kisses are in there take a spatula and move them carefully (b/c they are still so warm) to a cool, flat tray/cookie sheet/rack/whatever -- the cool helps to keep the hershey kisses from melting too much. Let them cool for a LONG time - sometimes the kisses look like they are solid but they can still be mushy! ENJOY!!!!!!!


PS - make sure to unwrap all those kisses BEFORE they come out of the oven!!!

Message edited 10/24/2008 11:08:50 AM.

Peppermint Delights

Mint thins c/o Kraft Foods

1 sleeve ritz crackers
1/4 tsp peppermint etract
1 pkg ( 8squares) Baker semi-Sweet Chocolate
1 candy can crushed

*Melt chocolate in microwave according to package, mix until completely blended
*stir in extract and blend well.
*Dip crackers into chocolate until completely covered and wipe off extra
*place on wax paper covered baking sheet and sprinkle with candy cane
* refrigerate 30 min or until chocolate is firm

you can also try layering the cracker with peanut butter and then dipping in chocolate. (omit peppermint extract and candycane)

Re: Recipe Swap: Desserts

Grandma's Apple Pie

* 1 recipe pastry for a 9 inch double crust pie
* 1/2 cup unsalted butter
* 3 tablespoons all-purpose flour
* 1/2 cup white sugar
* 1/2 cup packed brown sugar
* 1/4 cup water
* 8 Granny Smith apples - peeled, cored and sliced


DIRECTIONS

1. Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes.
2. Meanwhile, place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
3. Bake 15 minutes at 425 degrees F. Reduce the temperature to 350 degrees F, and continue baking for 35 to 45 minutes.

Re: Recipe Swap: Desserts

These cupcakes are to DIE FOR, I swear!

Mascarpone Mini Cupcakes with Strawberry Glaze

Recipe courtesy Giada De Laurentiis

Prep Time: 20 min
Cook Time: 20 min
Level: VERY Easy
Serves: 48 mini muffins

Ingredients
8 ounces mascarpone cheese (about 1 cup), softened
2 egg whites
1/4 cup vegetable oil
1 box white cake mix
1 cup water
1/3 cup frozen strawberries, thawed and drained
2 1/2 cups powdered sugar
Directions
Special equipment: 4 mini muffin tins and 48 mini muffin paper cupcake liners

Preheat the oven to 350 degrees F. Line the mini tins with paper liners.

In a large bowl combine the mascarpone cheese, egg whites and vegetable oil. Using a hand mixer, beat the ingredients until combined and creamy. Add the cake mix and water and mix until smooth, about 3 minutes. Fill the mini cups to just below the rim and bake until puffed and golden, about 18 to 20 minutes. Remove from the oven, let cool slightly in the tin then transfer the cupcakes to a wire rack.

Meanwhile, puree the strawberries in a blender or small food processor. Place the powdered sugar in a medium bowl. Pour in the strawberry puree and whisk until smooth. Top the cooled cupcakes with the strawberry glaze. Let the cupcakes sit for a few minutes for the glaze

Message edited 2/11/2009 3:59:50 PM.

Re: Recipe Swap: Desserts

bump

Re: Recipe Swap: Desserts

Danish Lace Cookies

Cookie Ingredients:
2 1/2 cups regular oatmeal
1 box light brown sugar
3 tbls. flour
1/2 pound (2 sticks) melted butter
1 egg slightly beaten
1 tspn. vanilla

Chocolate:
At LEAST 12oz of chocolate (I used chocolate morsels and JUST had enough for the cookies, none left over to drizzle on top)

Preheat oven to 375. Line baking sheets with parchment or foil. Mix all the ingredients together. Drop by 1/2 tspn, 2 inches apart (no more than 1/2 tspn or the cookies are HUGE). Cook 8 minutes.

Let cookies cool a few minutes and spoon chocolate on one side, then press second cookie on to make a sandwich. Try not to burn yourself with the chocolate like I did ;)

Enjoy!