Desserts (Cakes - Cookies - Pies - Etc.)

[dani3839]

Raspberry 'n' Cream Brownies

Serves: 10
What You'll Need:

1 (22.5-ounce) package brownie mix, batter prepared according to the package directions
1 quart vanilla ice cream, softened
1 quart raspberry sherbet, softened
2 cups (1 pint) heavy cream
3 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
What To Do:

Preheat oven to 350 degree F. Coat a 10" x 15" rimmed baking sheet with nonstick cooking spray, line it with wax paper, and coat wax paper with nonstick cooking spray.

Spoon brownie batter onto prepared baking sheet. Bake 20 to 25 minutes, or until a wooden toothpick inserted in center comes out clean; allow to cool.

Remove brownie from baking sheet and carefully remove wax paper. Cut crosswise into 3 equal sections (each measuring 10" x 5").

Place 1 section on a serving platter and spread vanilla ice cream over top, covering it completely. Place second brownie section over ice cream and press down gently with back of baking sheet. Cover completely with raspberry sherbet then top with third brownie section, again pressing down with baking sheet. Cover with plastic wrap and freeze 2 to 3 hours, until frozen.

In a medium bowl, with electric beater on medium speed, beat cream, confectioners' sugar, and vanilla until stiff peaks form. Remove brownie cake from freezer and frost top and sides with whipped cream.

Return to freezer for 1 to 2 hours then cover and keep frozen until ready to serve. Remove from freezer 10 minutes before serving.

 

[judyb57]

3 step mini cheesecake baskets

Yield 12 Servings

Ingredients

2 packs Cream cheese; (8 oz) softened
½ cup Sugar
½ teaspoon Vanilla
2 Eggs
Coconut
Jelly beans
Licorice

Mix together the cream cheese, sugar and vanilla; add eggs. Place 12
vanilla wafers on bottom of 12 paper lined muffin cups. Pour cream
cheese mixture into muffin cups. Bake at 350 degrees for 20 mins or
until centers are almost set. Cool. Refrigerate 2 hours or overnight.
Sprinkle with coconut and jelly beans just before serving. Shape
licorice to make basket handles

 

[dani3839]

Thanks Judy

 

[judyb57]

Grasshopper Pudding Pie

8 servings

What You Need

4 FAMOUS Chocolate Wafers, divided
1 pkg. (1 oz.) JELL-O Pistachio Flavor Fat Free Sugar Free Instant Pudding
1-1/2 cups cold fat-free milk
1/4 tsp. peppermint extract
2 cups thawed COOL WHIP Sugar Free Whipped Topping
1 square BAKER'S Semi-Sweet Chocolate, chopped

Make It

CRUSH 2 wafers; sprinkle onto bottom of 9-inch pie plate sprayed with cooking spray.
BEAT pudding mix, milk and extract with whisk 2 min. Stir in COOL WHIP and chopped chocolate; spread onto bottom of pie plate. Top with remaining wafers, cut into quarters.
FREEZE 6 hours or until firm. Remove pie from freezer 10 min. before serving; let stand at room temperature to soften slightly before cutting to serve.

 

[dani3839]

now this one sounds very good! I love making new recipes

 

[judyb57]

White Chocolate Drizzled Almond Bars

RECIPE INGREDIENTS

1 cup butter

3/4 cup white sugar
1 egg
1/2 cup almond paste or almond pastry filling
1 teaspoon almond extract
2 cups all-purpose flour

2 1/2 ounces sliced almonds
1 egg white
2 oz. white chocolate, melted
Download a Butter Coupon at Smart Balance

DIRECTIONS

1. Preheat oven to 350 degrees F .


2. Cream butter and sugar in a large mixing bowl, beating until light and fluffy. Add 1 egg, almond paste, and flavoring; beat until well blended. Stir in flour.


3. Spread mixture in a 13 x 9 x 2 inch baking pan.


4. Beat egg white (at room temperature) until foamy; brush over entire surface of dough, and sprinkle with almonds.


5. Bake for 35 minutes or until lightly browned. Cool completely. Drizzle the melted white chocolate over the cooled bars. Allow the white chocolate to set. Slice into squares and then on the diagonal, if desired.

 

[dani3839]

 

[judyb57]

Easter Egg Cookies


Ingredients

SUGAR COOKIE DOUGH (purchased or your favorite recipe)
ROYAL ICING (recipe follows)
Food colors
REESE'S Minis Peanut Butter Cups

Directions

1 Heat oven to required temperature. Divide dough in half; roll out one half at a time to 1/4-inch thickness following package or recipe directions. Cut out with 4 to 5-inch egg shaped cookie cutters; place on ungreased cookie sheet.

2 Bake according to package or recipe directions. Cool completely. Line cookie sheet or jelly-roll pan with waxed paper; place wire rack on waxed paper. Arrange cooled cookies on wire rack.

3 Prepare 1 batch ROYAL ICING. Thin icing with 5 to 7 teaspoons additional water to make glaze. Spread glaze over top of each cookie; allow to harden. Use knife to trim excess icing from edges of cookies.

4 Prepare additional batch ROYAL ICING; tint as desired. Decorate eggs with icing and garnish with mini peanut butter cups. Cookie yield will vary according to recipe used.

ROYAL ICING: Stir together 2-1/4 cups powdered sugar, 2 tablespoons warm water and 1 tablespoon pasteurized dried egg whites (meringue powder). Beat at medium speed of electric mixer until spreadable. Add additional water, 1 teaspoon at a time, if too thick. Divide icing into small bowls for each color desired and tint with food colorings. Transfer icing to pastry bags with desired tip. Cover icings and tips of pastry bags with damp paper towels to keep icing from drying out. (Some garnishes may need a firmer icing to hold their shape. Stir in small amounts of additional powdered sugar to get the desired consistency.) 1 cup icing.

 

[judyb57]

Avery's Peanut Butter Pumpkin Pie


Ingredients:

1 frozen deep dish pie crust, unbaked
1 can (16 oz.) pumpkin
3 eggs
1/2 cup light brown sugar, firmly packed
1/2 cup sugar
1/2 cup creamy peanut butter
2 tsp pumpkin spice
1/2 tsp salt
1/2 pt (or 1 cup) whipping cream

Steps:

Preheat oven to 350 degrees F. Remove pie crust from the freezer and set aside.
In a large bowl, beat eggs with a wire whisk.
Add brown sugar, sugar, pumpkin, peanut butter, allspice, and salt. Whisk to combine.
Slowly add whipping cream, mix well.
Pour into pie shell and bake for 65 minutes, or until a knife poked into the center comes out clean.
Cool on a wire rack. Serve with whipped cream, if desired. Enjoy!

 

[judyb57]

Amish-Mennonite Tapioca Pudding

Ingredients

6 cups boiling water
1 cup baby pearl tapioca
1 package un-flavored gelatin
3/4 cup sugar
dash salt
1 cup whipped cream
fruit, if desired


Directions


Bring water to a boil. Add tapioca, cover and cook for 15 to 20 minutes or until most of the balls are clear. Remove from heat and add gelatin and sugar. Stir until sugar is dissolved. Place in refrigerator overnight. Fold in whipped cream and fruit, if used.

 

[dani3839]

thanks Judy

 

[judyb57]

Magic Cake


Prep Time: 15 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 15 minutes

Yield: 9 servings

Calories per serving: 267

Fat per serving:14.5 g


Ingredients:

4 eggs (separate yolks from whites) at room temperature
1 tbsp water
150 g (5.3 oz or 1/2 cup plus 2 tbsp) sugar
125 g (1 stick) butter, melted
115 g (4 oz or 3/4 cup) of flour
500 ml (2 cups) milk lukewarm
powdered sugar for dusting cake

Instructions:

Preheat oven to 325 F degrees. Grease a 8 inch x 8 inch baking dish.
Separate eggs and add the egg whites to a mixer and mix until egg whites are stiff. Place egg whites in a bowl and set aside.
Beat the egg yolks with the sugar until light. Add butter and tbsp of water and continue beating for another minute or two after which you can add the flour and mix it in until fully incorporated.
Slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded in.
Pour batter into baking dish and bake for 60 to 70 minutes or until the top is lightly golden.
Sprinkle some powdered sugar after cake has cooled.

 

[judyb57]

Chocolate Chip and Chunk Cookies {with Cornstarch}


Ingredients:

3/4 cup (1 1/2 sticks) unsalted butter, softened

3/4 cup brown sugar, packed (I use light)

1/4 cup granulated sugar

1 large egg

2 teaspoons vanilla extract

1 cup all-purpose flour

1 cup bread flour (all-purpose flour may be substituted and used exclusively in place of bread flour)

2 teaspoons cornstarch

1 teaspoon baking soda

1/2 teaspoon salt, optional and to taste

6 ounces (3/4 cup) semi-sweet chocolate chips

6 ounces bittersweet or dark baking chocolate, chopped into bite-sized chunks (I use Trader Joe's 72% Pound Plus bar; using 1 1/2 cups semi-sweet chocolate chips in place of a chocolate chip-chocolate chunk combo is okay)

Directions:

To the bowl of a stand mixer fitted with the paddle attachment, beat the butter on low speed until smooth, 1 to 2 minutes. Add the sugars and beat on medium-high speed until creamed and well combined, about 3 minutes. Stop, scrape down the sides of the bowl, and add the egg, vanilla, and beat on medium-high speed until light and fluffy, about 3 minutes. Stop, scrape down the sides of the bowl, and add the flours (solely using all-purpose flour will work, but the cookies will not be as chewy), corn starch, baking soda, salt, and mix until just combined, about 1 minute. Add the chocolate chips and chunks, and either fold in by hand or beat for a few seconds on low speed. Transfer dough to an airtight container and refrigerate for at least 30 minutes, up to 5 days (although chilling the dough is theoretically not necessary; in reality cookies spread less with chilled dough).


Preheat oven to 350F, line a baking sheet with a Silpat Non-Stick Baking Mat, parchment, or spray with cooking spray. Using a 2-ounce cookie scoop, form heaping mounds weighing 2 1/4-ounces each (weighed on a scale, which is approximately a scant 1/4-cup measure) and place them on the baking sheet, spaced at least 2 inches apart; I bake 8 cookies per sheet. Bake for 8 to 10 minutes, until barely golden brown around the edges, even if slightly undercooked in the center, noting the tops will not be browned and will be pale. Do not cook longer than ten minutes as cookies will darken and firm up as they cool (The cookies shown in the photos were baked for 9 minutes and have chewy edges with soft pillowy centers). Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling. Store cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

 

[Seaman63]

Hi there my fellow fat & sugar lovers. Am looking for a tasty Muffin recipe. I´m not talking about these ready flavoured shake and bake mixes from the food store, what I like to do is one of these good old “ask your granny” recipes. All handmade stuff. Unfortunately muffins have no tradition here in Germany so I could not find anything good.

 

[sorcer3ss]

Is there aAny particular type you are after seaman? I had an easy choc chip one I think somewhere.

 

[Seaman63]

Is there aAny particular type you are after seaman? I had an easy choc chip one I think somewhere.

Chocolate or Nuts (walnut, macadamia, hazelnut) would be great sorcer3ss. I don´t like any berries...lol

 

[judyb57]

Something like this Seaman?



Chocolate Chocolate Chip Muffins

2 eggs
1/2 cup oil (125ml)
1 cup milk (240ml)
1 tsp. vanilla
1 3/4 cups all-purpose flour (240g)
1/2 cup sugar (85g)
1/4 cup cocoa (35g)
1 Tbsp. baking powder
1/2 tsp. salt
1/2 cup semi-sweet chocolate chips (85g)

Preheat oven to 400 F (200 C) and prepare muffin pan.

Grease muffin pan or fill with paper liners. A nonstick pan requires
no greasing.

In large bowl add and combine well eggs, oil, milk and vanilla.

In smaller bowl combine well flour, sugar, cocoa, baking powder, salt
and chocolate chips.

Combine wet and dry mixtures and fold together gently until just mixed.

Spoon into prepared pan. Bake at 400 F (200 C) for 20 minutes. Remove
from pan and cool on rack.

Hint: Sprinkle extra chocolate chips on top of each muffin before
baking.

 

[sorcer3ss]

That sounds nice and easy Judy

 

[Seaman63]

Yes exactly Judy...thank you much!

 

[dani3839]