Archive for Dessert

Loaded Banana Oatmeal Cookies

July 22, 2009 at 4:57 pm · Filed under Dessert ·Tagged ,

  • 1 1/2 c. butter or margarine
  • 1/2 c. sugar
  • 1 1/2 c. brown sugar
  • 1 t. vanilla
  • 2 eggs
  • 1 c. mashed bananas (roughly 2 bananas, mashed)
  • 2 c. flour
  • 1 t. baking soda
  • 1/2 t. baking powder
  • 1/2 t. salt
  • 1 t. cinnamon
  • 1/2 t. nutmeg
  • 2 1/2 c. oats
  • 1 c. chocolate chips
  • 1 c. raisins

1. In a mixing bowl. cream together the butter or margarine and sugars. Beat for 2-3 minutes. Add the vanilla and eggs and beat an additional 2 minutes. Add the mashed banana, just until combined.

2. In a small bowl. whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg. Add to the mixing and stir just until moistened.

3. By hand, stir in the oats, chocolate chips and raisins.

4. Place heaping tablespoons of dough on an ungreased cookie sheet and bake at 350 degrees for 15-18 minutes.

*Feel free to play around with the chocolate chips and raisins. Use 2 cups of one and omit the other, omit them both all together, add some nuts in place of one or some…basically, do what you want. Enjoy!

Original Source: http://stolenmomentscooking.com/loaded-banana-oatmeal-cookies/

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Just Like Starbucks Molasses Cookies

July 22, 2009 at 4:55 pm · Filed under Dessert ·Tagged ,

  • 3/4 c. butter or margarine
  • 1 c. brown sugar
  • 1 egg
  • 1/3 c. blackstrap molasses (or 1/2 c. plain molasses)
  • 2 1/2 c. flour (You can use any combination white/whole wheat flour)
  • 2 t. baking soda
  • 1 t. cinnamon
  • 1/2 t. salt
  • 1/2 t. nutmeg
  • 1/2 t. ginger
  • For rolling dough – 1/2 c. white sugar

1. Cream the butter or margarine and brown sugar together until fluffy. Add the egg and molasses and beat for an additional minute.

2. In a small bowl, combine the dry ingredients. Sift or stir with a fork or whisk for 30 seconds.

3. Add the dry ingredients to the wet ingredients and mix just until combined. Cover dough and refrigerate for 1 – 2 hours, until firm.

4. Roll heaping tablespoons of dough into a ball, then roll through white sugar. Place on lightly greased cookie sheets and bake at 350 degrees for 10-15 minutes.

This process will result in light, cake-like cookies. If you prefer crispier cookies, flatten the sugar-coated balls of dough slightly with your palm or the bottom of a glass.

Original Source: http://stolenmomentscooking.com/just-like-starbucks-molasses-cookies/

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Homemade Cracker Jack

July 22, 2009 at 4:40 pm · Filed under Dessert, Snack

  • 10 c. popped popcorn (air-popped or stove-popped, not microwave)
  • 1 -2 c. cocktail peanuts
  • 1 c. butter
  • 1 1/2 c. brown sugar
  • 2 t. vanilla

1. Combine popcorn and peanuts in a large bowl.

2. In a small sauce pan, melt butter and brown sugar together. Bring to a slow boil and boil for 2 minutes, stirring constantly. Remove from heat and stir in vanilla.

3. Pour caramel sauce over popcorn and peanuts and toss to coat. Pour onto a cookie sheet or two and bake at 250 for 15-20 minutes, until dry.

Original Source: http://stolenmomentscooking.com/homemade-cracker-jack/

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Softest, Best Chocolate Chip Cookie Ever!

July 1, 2009 at 10:02 pm · Filed under Dessert ·Tagged

Ingredients:

2 1/4 C. Flour
1 t. Baking Soda
1 C. Butter
2/3 C. Brown Sugar
1/4 C. Sugar
1 Box Vanilla Instant Pudding Mix
2 Eggs
1 t. Vanilla
2 Cups Chocolate Chips

Directions:

Preheat oven to 350F. Cream together butter, and sugars until light and fluffy. Add pudding mix, eggs and vanilla and mix until fluffy. In a separate bowl blend together flour and baking soda. Stir flour mixture into creamed mixture and combine well. Once well combine stir in chocolate chips. Drop by tablespoon onto a greased cookie sheet and bake for 10 minutes.

Tips:

Cream the heck out of the butter and sugar, this is where you’ll get the light and fluffy.

Remember as soon as baking soda comes in contact with moister it starts it’s chemical reaction. Make sure you combine the flour and soda first, then add the creamed mixture. Then right into the oven after you add those chocolate chips. (This is to get the best results!)
Original Source: http://stressedspelledbackward.blogspot.com/2009/04/softest-best-chocolate-chip-cookies.html

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Easy Ice-Cream (great for kids to make)

June 10, 2009 at 10:55 pm · Filed under Dessert ·Tagged

Amount Needed per Person:

1/2 cup milk
1/2 teaspoon vanilla
1 tablespoon sugar
4 cups crushed ice
4 tablespoons salt
2 quart size Zip-loc Baggie
1 gallon size Zip-loc Freezer bag

Mix together the milk, vanilla and sugar in one of the quart size bags. Seal tightly, removing excess air. Place this bag inside the other quart size bag, again removing excess air and sealing well. By double-bagging, you reduce the risk of salt and ice leaking into the ice cream. Put the double bag inside the gallon size bag and fill the bag with the crushed ice. Sprinkle the salt on top. Remove excess air and seal the bag. Shake the bag, making sure the ice surrounds the cream mixture. Within 5 to 8 minutes you will have Ice Cream! If bags get too cold to hold, wrap with a paper towel. Flavorings can be added to the ice cream to make different flavors. Kids can experiment and make a different flavor every time.

Original Source: http://www.ziggityzoom.com/activities.php?a=314

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Pumpkin Carrot Bars

June 2, 2009 at 5:50 pm · Filed under Dessert ·Tagged

Ingredients:

  • 2 cups all-purpose flour
  • 2 1/4 teaspoons pumpkin pie spice
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 cup granulated sugar
  • 1/3 cup butter or margarine, softened
  • 1/2 cup firmly packed brown sugar
  • 2 large eggs
  • 2 large egg whites
  • 1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
  • 1 cup finely shredded carrot
  • Cream Cheese Topping (recipe follows)

Directions:
PREHEAT oven to 350° F. Grease 15 x 10-inch jelly-roll pan.

COMBINE flour, pumpkin pie spice, baking powder and baking soda in small bowl. Beat granulated sugar, butter and brown sugar in large mixer bowl until crumbly. Add eggs, egg whites, pumpkin and carrot; beat until well blended. Add flour mixture; mix well. Spread into prepared pan. Drop teaspoonfuls of Cream Cheese Topping over batter; swirl mixture with spoon.

BAKE for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.

FOR CREAM CHEESE TOPPING:
COMBINE 4 ounces softened light cream cheese (Neufchâtel), 1/4 cup granulated sugar and 1 tablespoon milk in small mixer bowl until thoroughly blended.

Original Source: http://www.verybestbaking.com/recipes/detail.aspx?ID=28459

(Some reviews suggest adding more cinnamon, or walnuts, or raisins. Someone also used applesauce in place of oil and it worked out well.

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Pumpkin Cranberry Bread

June 2, 2009 at 5:42 pm · Filed under Bread, Breakfast, Dessert ·Tagged

Ingredients:

  • 3 cups all-purpose flour
  • 1 tablespoon plus 2 teaspoons pumpkin pie spice
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 3 cups granulated sugar
  • 1 can (15 ounces) LIBBY’S® 100% Pure Pumpkin
  • 4 large eggs
  • 1 cup vegetable oil
  • 1/2 cup orange juice or water
  • 1 cup sweetened dried, fresh or frozen cranberries

Directions:
PREHEAT oven to 350° F. Grease and flour two 9 x 5-inch loaf pans.

COMBINE flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.

BAKE for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

Recipe makes two loaves.

FOR THREE 8 x 4-INCH LOAF PANS:
PREPARE as above. Bake for 55 to 60 minutes.

FOR FIVE OR SIX 5 x 3-INCH MINI-LOAF PANS:
PREPARE as above. Bake for 50 to 55 minutes.

Enjoy this irresistibly moist and flavorful bread. Delicious for breakfast or snack. One batch makes two large loaves; one for now and one for later. Or bake into mini loaves. They make great gifts for teachers, neighbors and friends!

Original Source: http://www.verybestbaking.com/recipes/detail.aspx?ID=28205

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Caramel Topping (for cinnamon rolls)

January 8, 2009 at 8:21 pm · Filed under Dessert ·Tagged ,

½ cup butter or margarine
1 cup brown sugar
2 tablespoons corn syrup

Melt butter in small saucepan. Add sugar and corn syrup; stir until combined. Spread in bottom of pan. Place rolls on top and allow to rise. Bake as directed. Makes enough for 1-2 dozen.

Original Source: http://be-it-ever-so-humble.blogspot.com/

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Easy, No Rise Cinnamon Rolls

December 30, 2008 at 10:40 pm · Filed under Bread, Breakfast, Dessert ·Tagged , , , ,

Easy No Rise Cinnamon Rolls… So good you’ll think your grandmother made them.

Dough

  • 2 cups whole wheat flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 stick butter (softened)
  • 3/4 to 1 cup milk

To make the dough mix together the dry ingredients. Then cut in the butter. Add milk until the dough is a bit sticky. Put on a floured surface and roll out.

Filling

  • Butter
  • Brown Sugar
  • Cinnamon

Spread filling on the on the rolled out dough. Butter first, then sugar, then cinnamon. Use as much or as little as you want.

Roll up and slice into rolls. Bake in a 375 degree oven for about 25 minutes, less if you are using white flour. You can bake them on a cookie sheet, 9×13 casserole pan, or round cake pan. If you are using 100% wheat flour it is better to use a pan with sides as the rolls have a tendency to spread out a little more.

Icing

  • 3 Tablespoons butter  (softened)
  • 3 cups powdered sugar
  • 3 Tablespoons cream cheese (softened)
  • 1 teas vanilla
  • Milk

note: This makes a lot of icing. You can freeze the extra and use later.

Mix together butter and cream cheese. Then add powdered sugar and vanilla. Add milk until you get a consistency that can be drizzled on the cinnamon rolls. When the rolls are finished drizzle with frosting.

These rolls are delicious and take about 40 minutes from start to finish including baking time. The recipe makes about 10 rolls.

Original Source: http://www.thehappyhousewife.com/easy-no-rise-cinnamon-rolls/

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The Good Home Cookbook’s Gingerbread Cookies

December 18, 2008 at 2:17 am · Filed under Dessert ·Tagged

2 to 2-1/4 cups all-purpose flour
1/2 t. baking soda
1/2 t. ground cinnamon
1/2 t. ground ginger
1/2 t. salt
1/4 t. ground cloves
1/2 c. (1 stick) butter, softened
1/3 c. firmly packed brown sugar
3 T. corn syrup
1/3 c. honey
1/2 t. lemon zest
1/2 t. vanilla extract

Sift 2 cups of flour, baking soda, cinnamon, ginger,salt, and cloves into a medium bowl and set aside. Beat the butter and brown sugar with an electric mixer until creamy. Beat in the corn syrup, honey, lemon zest, and vanilla. Gradually mix in the flour mixture to make a soft dough. If the dough is too soft, add the remaining 1/4 c. flour, 1 T. at a time.

Gather the dough into a ball, wrap in plastic wrap, and chill 1 hour.

Preheat oven to 350 degrees. Line several baking sheets with parchment. Roll out dough on lightly floured surface to a thickness of 1/8 inch. Cut into desired shapes and place (with a large spatula) to the ungreased baking sheets. Bake about 8 minutes, until puffed and dry.

Let stand for 2 minutes, then transfer to wire racks to cool completely. Makes about 48.

(I only got about 20 medium-sized gingerbread men out of this recipe — I used a 4″ cutter. I also made my own icing instead of following the icing directions from the book, which I didn’t include. I simply combined lemon juice, a teaspoon of powdered egg whites, a smidge of vanilla, and powdered sugar until of piping consistency.)

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