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Archive for the ‘Desserts’ Category

Guys, this is the best cake – I mean truly the best!!!!

I made this a couple of times and both times it went over really great! I’m not a cake person, never have been but I think that my horizons have just been broadened with this one. All the things a cake should be were captured in this recipe. It was moist, a hint of cinnamon, fluffy and just plain delish!!!!

Start with just a plan yellow cake mix, and add eggs, sour cream and canola oil. Mix it up.

Now in a seperate bowl, combine brown sugar and cinnamon.

In a prepared cake pan, 9×13 place half of the cake batter in the pan and then sprinkle with the brown sugar and cinnamon. Add the rest of the batter on top and smooth with a knife, gently using a figure 8.

Bake for about 40 minutes or until a toothpick comes out clean. While the cake is baking, combine powdered sugar, milk and vanilla. Then when the cake comes out of the oven, while it’s still hot and smells soooo good, pour that icing over the top of the cake and spread evenly. This is incredible when served warmed, but very good when cold too. Enjoy, we did!

This cake really rocks…..you really need to make this!

Honey Bun Cake
Adapted From The Country Cook

Ingredients:
1 box (18.25 Oz. Box) Yellow Cake Mix
4 Eggs
1 cup Sour Cream
¾ cup Vegetable Oil
1 cup Light Brown Sugar
3 teaspoons Cinnamon
2 cups Powdered Sugar
6 Tablespoons Milk
1 teaspoon Vanilla Extract

Directions:
Mix cake mix, eggs, sour cream and canola oil until well combined, can be slightly lumpy. In a separate bowl combine brown sugar and cinnamon. In a floured 13×9 cake pan, pour 1/2 of the cake batter in the pan and cover batter with the brown sugar and cinnamon mixture. Add the rest of the batter and bake at 350 degrees for about 40 minutes or until a toothpick comes out clean. While cake is baking, combine powdered sugar, milk and vanilla. Pour over warm cake, serve warm.

When I was growing up, my Mom would make chocolate oatmeal cookies and for the longest time, those were my absolute favorite kind of cookies – especially when they were nice and hot out of the oven. Now, I don’t know why but I’ve only made these cookies a couple times since I’ve been grown. Sounds crazy, but for some reason I just didn’t ever really feel inspired until this year. This isn’t my Mom’s recipe, but it’s like any other cookie should be…..soft, moist and chocolaty bits of heaven!!

I started by combining the flour, salt and baking soda together and setting that aside, then creaming together butter and shortening and then adding the sugars, eggs and vanilla.

Once that was nice and creamy I added white chocolate chips, oatmeal and then finally the flour mixture……couldn’t resist tasting the dough, just for quality purposes though – really!

I popped those little sweet nuggets in the oven and oh my…….look what came out, YUMMMMMM!

Yup, these were so good that I made a couple of batches.

Chocolate Oatmeal Cookies
Ingredients:
1/2 cup butter
1/2 cup shortening
3 Tbsp cocoa powder
3/4 cup packed brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
1 ¼ cup rolled oats
1 1/2 cups semisweet chocolate chips
2 cups all-purpose flour

Directions:
Preheat oven to 350 degrees. Combine flour, baking soda and salt. In another bowl, combine soften butter with shortening and cocoa powder, sugar and brown sugar and vanilla. Beat until creamy. Beat in egg. Gradually add flour mixture and mix well. Stir in chocolate chips. Bake on greased cookie sheet for 9-11 min.

You know, a couple of months ago I stumbled upon something called the Paleo Diet and in looking closer at the different types of things that can be used to make common every day goodies…..such as brownies or cookies and yup – even some different kinds of breads. Seriously, some of those recipes that I ran across looked like they would be super yummy and that’s where I came to this one. One wouldn’t think that these brownies don’t have any flour in them because the texture, density and the taste as all consistent with a light, chocolate chip chocolate cake. And here’s the kicker……they’re actually healthy!!!! But don’t tell the kiddos, what they don’t know won’t hurt em!

These brownies are really easy to make but one word of advice, if you have picky kiddos, you’ll want to peel the zucchini before shredding it. You still have the same consistency and great nutrients but once again…..what the kiddos don’t know won’t hurt em. LOL

So I shredded the zucchini and added almond butter (if the almond butter has settled at the bottom of the jar throw it in the food processor to make it the nice, creamy consistency that you’ll need) then I added an egg, raw honey and some vanilla extract and combined well.

Once everything was stirred in nicely, in a small bowl I combined the cocoa powder and the baking soda then added it to the wet ingredients.

I used dark chocolate chips, which this just seems to make the recipe! Those nice little morsels just complete the flavors in these brownies.

I baked these babies for about 40 minutes and pulled them out of the oven – oh they just smelled wonderful!!!

Whalla – who says you can’t “have your cake and eat it too”??? So yummy!!!!! Enjoy folks!!!!

Healthy Flour less Zucchini Brownies
From Delighted Momma

Ingredients:
1 cup of almond butter. You can make your own if you want to save a few bucks.
1 cup of grated or chopped zucchini. I used a shredder and then chopped it up into really small pieces.
1/3 cup of raw honey
1 egg
2 tbsp cocoa powder
1 tsp of vanilla
1/2 tsp of baking soda
1/2 tsp of cinnamon
1 cup of dark chocolate chips. I used gluten free chocolate chips.

Directions:
Preheat oven to 350 degrees. Combine all the ingredients into a large bowl and mix everything together. Pour into a greased 9×9 baking pan. Bake for 35-45 minutes, or until a toothpick comes out clean.

What is your favorite cake recipe? Please share, I’m always looking for wonderful new ideas and recipes!!!

This is one of my favorite recipes, not only is it super moist and yummy, but it’s also super easy! It doesn’t get any better than that! The first time we had this, my mother-in-law had made it for a family get together at her house, needless to say I’ve been addicted since and so has the family!

I needed something quick and yummy for a Susan G. Koman function at work yesterday and this was the first thing that came to mind. Once again, it’s just easy and so yummy! I was able to mix this up and get the drizzle on it quickly and I didn’t have to stay up late to do it either.

So there really isn’t much to this, I started with lemon pie filling out of a can, a yellow cake mix and 3 eggs. I put it all into a mixing bowl.

Then beat it for 4 – 5 minutes

Pour everything into a prepare Bundt pan and bake.

While the cake was in the oven I mixed up a drizzle. Yup, confectioners sugar and lemon juice – that’s all.

When the cake was done, I turned it upside down onto a plate and added the drizzle.

It was light and moist, just like a cake should be!

Three Ingredient Cake

Ingredients:
1 yellow cake mix
1 14.5 oz can lemon pie filling
3 large eggs
1 C confectioners sugar
2 Tbsp lemon juice

Directions:
In a mixing bowl, combine cake mix, pie filling and eggs. Mix on medium speed for 4 – 5 minutes. Pour into a buttered and floured bundt pan. Bake at 350 for 30 – 40 minutes or until a toothpick comes out clean. Allow cake to stand for 10 – 15 minutes then turn out onto a plate. Combine confectioners sugar and lemon juice in a small bowl and whisk together. Drizzle over the cake. Serve warm or cold. 12 – 14 servings.

Wow, I can’t believe that 2011 is nearly over, where did the year go?  To add to the mix, we still don’t have any snow down on the valley floor here in Utah, and there isn’t much on the mountains that surround this area.

I was trying to figure a way to use some cranberries that we had left in the fridge from Christmas and just happened to stumble onto this one. It looked simple enough and yet still somewhat festive at the same time, so I gave it shot. It was family approved, even by Mr. We noted that this isn’t super sweet, but the addition of a vanilla sauce really makes a nice balance between the sweet and somewhat tart of the cranberries. Not to mention that it’s just an interesting twist the usual cranberry desserts.

These are the ingredients: Milk, sugar, flour, cranberries, baking powder, condensed milk, vanilla and butter.

I started with the dry ingredients and then added milk

Then some butter – can’t have dessert with butter.

Then the cranberries……aren’t they pretty?

I tossed that into a 9 x 13 pan and baked that for about 30 minutes.

Meanwhile I combined sugar, butter and condensed milk in a small sauce pan.

Once the butter was melted, I added vanilla.

The cake came out of the oven looking perfectly browned on top and moist. So I drizzled the vanilla sauce over the cake and there you have it……perfectly yummy!

Cranberry Pudding Dessert
Adapted from Cooks.com

Ingredients:
1 c. sugar
2 c. flour
2 tsp. baking powder
1 c. milk
1 tbsp. melted butter
2 1/2 c. whole cranberries, uncooked

Directions:
Sift together sugar, flour, and baking powder. Add milk, butter, and cranberries. Stir until all ingredients are well mixed. Bake in greased 8 x 13 inch pan at 350 degrees for 30 minutes or until top is lightly browned. Serve with sauce.

Sauce:
1 c. sugar
1/2 c. butter
3/4 c. evaporated milk
1 tsp. vanilla
Heat sugar, butter, and evaporated milk together until butter melts. Add vanilla. 16 servings

You have to make this – and soon! This pie is so creamy and tasty, you just have to make it! I’m not talkin about your general Jello pudding coconut pie recipe, but this is just as easy and you won’t sorry for making it. The family won’t either!!!!! Not that I have anything against Jello, they’re pretty awesome at what they do and the recipes that are made using their pudding mixes are really super, but trust me on this, it’s dang good!!!!

Start by combining sugar, flour and a little salt in a medium sauce pan over medium heat, then whisk milk into it.

While the sugar and milk are getting acquainted, set aside a graham cracker crust, some vanilla, butter, and coconut.

Whisk your eggs yolks together and set them aside too.

Once the sugar, milk and flour have started to bubble, turn the heat to low and cook for 2 minutes longer.

Remove your milk mixture from the heat and slowly whisk 1 cup of the milk into the egg yolks, then whisk the eggs back into the sauce pan. Return to medium heat and allow to bubble once more, cooking for 2 additional minutes.

Stir the coconut, vanilla, and butter in and pour into either a graham cracker crust (this one is from Keebler, but it’s totally legal to use these tactics) or you can use a pie crust that has been pre baked and cooled. Get yourself a little taste fresh out of the pan – you can share if you want……I didn’t!

Coconut Cream Pie
Adapted from All Recipes

Ingredients:
1 cup white sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
3 cups milk
4 eggs
3 tablespoons butter
1 1/2 teaspoons vanilla extract
1 cup flaked coconut
1 (9 inch) pie shell, baked

Directions:
In a medium saucepan, combine sugar, flour and salt over a medium heat; gradually stir in milk. Cook and stir over medium heat until the mixture is thick and bubbly. Reduce heat to low and cook 2 minutes more. Remove the pan from heat. Separate the egg yolks from whites. Beat the egg yolks slightly. Gradually stir 1 cup of the hot mixture into yolks. Return the egg mixture to the saucepan and bring the entire mixture to a gentle boil. Cook and stir 2 minutes before removing the pan from heat. Stir butter, vanilla, and coconut into the hot mixture. Pour the hot filling into the baked pie crust. Cool. Cover and chill to store the pie if not serving immediately.

The apples this year have really been good ones. My all time favorites are the Honey Crisp apples, they’re so sweet, crunchy and incredibly juicy. I’ve been cutting one of those babies up just about every morning lately. The one bad thing about the Honey Crisp apples is that they don’t stay in stock nearly as long as the others, I guess everyone else really likes them too.

A couple of years ago, I just happened to pass by the television while the Food Network was showing a segment by Ina Garten – she is just one of the neatest people to watch and I really love some of her recipes. Ina was making this apple tart on the day that I just happened by and I just stopped in my tracks and thought “that’s got to be good”, so the next thing I was on my way to the store for some apples. This is one of the family favorites now, we love pie crust around here, especially when it’s been baked with a little cinnamon sugar on it – pretty hard to beat. Anyway, this is just such a nice change up from the traditional apple pie, and yet it’s still good just about any time of the year that good apples can be found.

So I start by making a crust, now Ina Garten puts hers in the food processor and I’ve tried that too. I found that for myself, the pie crust turns out a little more flaky if I just do it all by hand. But either way is really good!

So I start with the flour and the butter and salt, then add the ice water. When doing this by hand, I made sure not to over mix. Then I rolled the crust out and cut it in a rectangle, then I placed it on a piece of parchment paper.

Then I sliced the apples fairly thin and overlapped them in rows until the entire crust is covered. Then I sprinkled cinnamon sugar over the apples. It’s looking really yummy now.

I cubed up small pieces of butter and placed them all over the top – who can resist anything made with butter? That is the substance of the gods.

This baby spent about 45 minutes in the oven, the apples started to brown and I knew that it was getting really close to being just perfect. Once it came out of the oven I brushed the apricot preserves mixed with the water over the top of it. It’s ready to devour….I promise, this was awesome!!!!!

French Apple Tart
Adapted from Ina Garten

Ingredients:
For the pastry:
2 C flour
1/2 tsp kosher salt
1 Tbsp sugar
12 Tbsp (1 1/2 sticks) cold unsalted butter diced
1/2 C ice water

For the apples:
4 Breaburn apples
1/2 C sugar
1/4 tsp. cinnamon
4 Tbsp cold unsalted butter diced small
1/2 C apricot preserves
2 Tbsp. water

Directions:
For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until it looks like course meal. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Roll the dough slightly larger than 10 by 14-inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.

Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baler. Slice the apples crosswise in 1/4-inch thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices.

Bake for 45 minutes, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don’t worry! The apple juices will burn in the pan but the tart will be fine! When the tart’s done, heat the apricot jelly together with the water and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn’t stick to the paper. Allow to cool and serve warm or at room temperature.

I remember my Mom made this from time to time when I was a kid, and now I make it a few times each year too. I have kind of an addiction to the gooey, cookie center – quite wonderful!

To begin with, the cookie crust. Mix the ingredients together and press into a 9 x 9 pan, unless of course you’re doubling the recipe like I did here.

Then using a hand mixer, whip the egg whites until they’re standing in soft peaks. Add your brown sugar and nuts and spread over the top of your cookie crust.

And then the finished product……oh yes!

Nut Snack

Cookie layer:
1/2 C butter softened
1/2 C sugar
2 egg yolks
1 1/2 C flour
2 tsp baking powder
1 tsp vanilla extract

Topping:
2 egg whites (beated until soft peaks form)
1 C brown sugar
1 C chopped pecans (or walnuts, depending upon your own taste)

Directions:
Cream butter abd sugar together, add egg yolks, then flour and baking powder. Press dough into the and 8 x 8 greased pan. Beat egg whites until soft peaks form and they hold their shape, beat in brown sugar and nuts. Spread evenly over the top of the cookie layer and bake at 375 degrees for 15 minutes, then turn heat down to 350 and bake 10 minutes longer. Cool and serve.

Years ago, this was served on special occasions, so when my cousin was visiting, she said that this dessert was good, it was illegal – thus the name. Be prepared, this is one of those desserts where you can’t just have one serving! Some of these older recipes are just such a refreshing blast from the past!


Four Layer Illegal Dessert


1st. layer
1 C. flour
1/2 C butter
1/2 C. fineley chopped nuts
Mix thoroughly, pat in 9 X 13 pan. Bake 350 15 min. Let cool well


2nd. layer
1-8 oz. cream cheese
1 C. Pd. sugar
1 C. cool whip
Mix together, put on first layer. Chill


3rd. layer
3 C. milk
1 tsp. vanilla
1 tsp. burnt sugar extract {I have never found that extract, so I just ignore that one.} 2 pkg. small, instant butterscotch or chocolate pudding mix Beat until thick. Spread over 2nd. layer. Refrigerate


4th layer
1 C. cool whip.
Spread on top and sprinkle with chopped pecans. Refrigerate until ready to serve and refrigerate any leftovers