Tag Archives: dessert

Top 5+ SweetTreats

P1040655It’s been that kind of week where I need to indulge with some delectable desserts. So instead of stuffing my face, I thought I would try to live vicariously and revisit some of my favorite posts in the dessert arena. I hope you enjoy these too!

Jacob's Favorite Brownie Cookies
Jacob’s Favorite Brownie Cookies

Brownie Cookies These are my kids’ most frequently requested cookies!

Nothing like a baseball cookie after a game.

Nothing like a baseball cookie after a game.

Home Run Frosted Sugar Cookies A simple recipe for sugar cookies with icing.

 

An indulgent breakfast treat.
An indulgent breakfast treat.

Oatmeal Chocolate Chip Quick Bread What better way to start a morning than eating oatmeal! Ok, so it’s not quite as healthy as that.

Jamie Oliver's Steamed Pudding Cake
Jamie Oliver’s Steamed Pudding Cake

Steamed Pudding Cakes This one is fast and easy, you know, for those emergency dessert situations.

For a special morning treat.
For a special morning treat.

Super-Indulgent, Mini-Chocolate Chip Pancakes These are sinful. Enough said.

Bonus: Sorry no photo for this one, but they were so good I had to share. Easy Almond Cookies I adapted these from the  Betty Crocker website where I simply used white cake mix (instead of lemon) and added 1 1/2 teaspoons of almond extract and a few almond slivers on top of each one.

 

 

 

Super Indulgent, Mini-Chocolate Pancakes

P1060599

I know it seems pretty unlikely, but this week I am turning forty. Yep! You heard me right. I think I’m certainly on the older end of some other food bloggers, but whatever. For those of you wondering how I’m handling this milestone, I can honestly say that I feel pretty good. In fact I feel fabulous! In my forty years I’ve accomplished quite a lot, career, marriage, kids….blah, blah, blah. But I am thrilled there is so much more to come, the tough infant years and struggling with balancing it all is behind me.

So it’s not only my birthday this week, but also my three-year blogiversary…and Valentine’s Day. The stars could not have aligned better for a perfect little breakfast treat post. Continue reading Super Indulgent, Mini-Chocolate Pancakes

Brownie Cookies

P1050067New Year’s Resolution #2: Do not make these cookies more than twice a year. Yes, they are that dangerous.

Secret: I am NOT a chocolate lover. I know…gasp…right? It’s not that I don’t like chocolate, it’s just that I don’t prefer it over other fruit-based desserts, like lemon bars. Yum. With that said, this is an awesome chocolate cookie recipe. Even I have to “just walk away” from the plate of these cookies. Continue reading Brownie Cookies

Banana Caramel Sauce

I’ve been wracking my brain on how to use up my bananas once again. I’m kind of tired of the banana bread idea, and I was thinking about making some sort of jam. But then again I’m not all too sure that would turn out well. Considering that my hubby drinks a lot of banana milkshakes as it is, I thought this might be a good extension of that. And since I’m not really a fan of bananas in dessert, this was a stretch for me.

So I scoured the web in search of what I was looking for and lo and behold I found a recipe from Emeril for Bananas Foster, the New Orleans classic (that I’ve never tried because of the aforementioned condition). and that’s when I decided that this banana dessert idea might just include enough butter and sugar for me to enjoy it. And f course since the kiddos were going to partake in this yummy treat I ditched the liquor and replaced it with vanilla. Although, FYI, the liquor does cook off, it’s just that the flavor that it  leaves behind is not one that I think kids would enjoy. Hey, guess what? It was honestly pretty good. Again, I think this is due to my love of butter, I’m not totally converted yet.

Shopping List:

2 bananas sliced into 1/2 inch chunks

1/2 cup of brown sugar

2 tablespoons unsalted butter

1/4 teaspoon cinnamon

1/2 teaspoon vanilla

1/2 cup of toasted walnuts

pinch of salt

Instructions:

1. In a small sauce pot over medium heat, melt the butter and brown sugar. The sugar will begin to look glossy and no longer granulated.

2. Add the cinnamon, vanilla and bananas. Cook for approximately 5 minutes, depending on the ripeness your bananas. You want them to be fragrant and slightly mushy.

3. Let the sauce cool 1-2 minutes and then pour 1/4 cup over some quality ice cream, or stir into some vanilla yogurt for a wonderfully decadent, but super simple dessert.

Adapted from: The Essence of Emeril

Serves: 4

‘Smores Brownies

Shopping List:

1 package fudgy brownie mix of choice

1 cup of mini semi-sweet chocolate chips

1 16-ounce package mini-marshmallows

12-16 graham crackers, divided along the perforation into 4 pieces each

Instructions:

1. Bake the brownies in a 9 x 13 pan according to the package directions. Test for doneness by inserting a knife in the center. If it comes out clean or with a crumb or two, then the brownies are cooked through.

2. Immediately remove the brownies and turn the oven up to the Broil at High level. Top the brownies with the chocolate chips and enough of the marshmallows to cover the brownies (about 2/3 of  a 16 oz pakage).

3. Put the brownies in the super hot oven and watch them as the marshmallows quickly begin to puff up and brown. Remove the brownies when the marshmallows are  golden brown. Watch carefully, this only takes about 2 minutes.

4. Once you’ve removed the brownies, press the graham rectangles into the melty mallows. Let it all cool, and then when you are ready to cut it up spray your knife with cooking spray to help with cutting through the melted marshmallows.

Makes approximately 24 brownies

Strawberry Jellies

Here I go again with these sweet treats that I can live with giving to my kids as a treat. This one comes from an ancient, and I do mean antique (see definition here), cookbook I have had since I was about 12-years old and I first started to get really interested in cooking.

Ok, so I definitely adapted the recipe (the original called for an additional 2 cups of sugar! that’s just ridiculous.) for our modern tastes. I used applesauce and strawberry jello, but you could certainly used any stonefruit or pears that you’ve pureed with any flavor of jello you like.

Shopping List:

2 envelopes unflavored gelatin powder

1 (6 oz.) package strawberry jello

1 1/2 cups of applesauce (see my recipe here)

1 teaspoon fresh lemon juice

Instructions:

1. In a medium pot over high heat combine all of the ingredients until they are well mixed, and then bring it to a boil.

2. Meanwhile, fill a 9 x 3-inch loaf pan with cool water.

3. Once it comes to a boil let it continue to boil away for 1 minute.

4. When the time is up, empty the loaf pan of the water and immediately pour the hot jello mixture in to the pan. No need to dry it.

5. Once it is cool enough to handle place it in the refrigerator for 3 hours or until firm (I let mine sit over night). Then with a knife dipped in water, cut the jellies into 1 inch squares, because it’s the easiest shape really. Pull them out of the pan and place them on an unlined baking tray. Loosely cover the jellies with waxed paper and let them dry out for 8 hours.

6. At this point it’s up to you if you want to roll them in granulated sugar as I did in the photo above. You don’t really need to since they’re perfectly sweet without it. But the sugar does give a pretty sparkle to the treat. But beware, after a few hours sitting around the sugar started to become syrupy, which is kinda gross. So if you’re serving these to friends I’d  wait to roll them in the sugar, but my family didn’t care about the syrupy-ness. I only mention it because it surprised me.

Makes about 30 1-inch candies.

Adapted from: Betty Crocker’s Cooking for Boys and Girls, 1984.

Indulgent Chocolate Bread Pudding

What’s moist and spongy on the inside, crunchy on the outside and a chocolatey mess  all over. This dessert! It is perfect for a Sunday night dinner, since you can make it in advance, and let it bake while you are eating the meal.

This recipe idea was sparked by the fact that for a while now, I’ve been trying to find incentives for my picky eaters to finish their meals and unfortunately what works is the appeal of a treat after dinner–which in all reality if they finished their meal, they should have seconds not dessert. But the real reality is that I am so excited that they’ve finished what I put on their plate, I don’t mind treating them.

Anyway, after the holidays and all of the goodies that have come our way, I thought I’d try and sneak in some healthier versions of treats (more of these to come soon). Since I figure that with bread pudding we are getting some protein and fiber from the eggs and the bread, so if I reduce the sugar it’s not so bad for us as treats go. Don’t get me wrong, this is still not a granola trail mix cookie or any other super healthy treat. But it is pretty darn good.

Shopping List:

3 cups of torn bread (I used 5 slices of whole wheat sandwich bread)

1 egg plus 1 yolk

 1 1/2 cups milk (I used 1%)

1/3 cup sugar

1 teaspoon vanilla

1/2 cup semi -sweet chocolate chips

Instructions:

1. In a medium pot on high heat bring 1/2 cup of the milk and all of the sugar to a boil.

2. And then, add the chocolate, stirring until the chocolate is melted into the milk. Then take it off the heat.

3. Slowly whisk in the eggs, the remaining milk and 1 teaspoon vanilla.

4. Place the bread cubes in a 4 cup glass baking dish and pour the chocolate mixture over the bread. Push the bread down so that it is all drenched in the chocolate.

5. Set this small dish inside a larger 8 x 8 inch glass baking dish and fill with 1 inch of warm water. This is called a water bath, it allows the pudding to cook evenly. Bake for 55-65 minutes at 325 degrees. To serve, dust with powdered sugar or top with your favorite ice cream or whipped cream.

Serves:4

Adapted from: The Joy of Cooking