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Tag Archives: Desserts

Crustless Pumpkin Pie

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I’ve been doing research for quite awhile now and I have decided to take the leap. Gluten-free and Dairy-free. We’ll see how this goes. A lot of anecdotal evidence suggests that strict diets help people with MS. And while I love bread and chocolate the idea of being able to keep up with my family sounds even better. Go ahead and ask yourself why I decided to do this right before the Holidays. I honestly do not have an answer to that. It would probably take more self analysis than I am willing to subject myself to in order to find an answer.

I may be cutting out gluten and dairy but that does not prevent me from eating well! My first foray into the dessert realm was crustless pumpkin pie. Right in time for Thanksgiving! I don’t think you need to be on any sort of diet to consider this delicious. The best of the pie is the filling in my opinion.  Oh, you don’t like the way it looks in the picture? Do yourself a delicious favor and drown it in whipped cream.

Crustless Pumpkin Pie

  • 1 tsp pumpkin pie spice (I used 1/4 tsp. ginger, 1/4 tsp. nutmeg, & 1/8 tsp. ground cloves)
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/3 cup flour (Almost any will work, but not coconut flour)
  • 1/3 cup plus 2 tablespoons brown sugar
  • 1 (15-oz) can pumpkin puree
  • 1 cup milk of choice
  • 1 tsp  cornstarch
  • 2 1/2 tsp pure vanilla extract

Preheat oven to 400 F, and grease a 10-inch round pan. In a large mixing bowl, combine first 6 ingredients, and stir very well. In a separate bowl, combine all liquid ingredients with the cornstarch, and whisk. Pour wet into dry, stir to combine, then pour into the pan and bake 35 minutes. (It’ll still be gooey after baking, but that’s ok.) Allow to cool completely before transferring uncovered to the fridge to “set” for at least 6 hours before trying to slice.

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Chocolate Mint Pie

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When I was growing up the chef at the local country club was a dessert genius! He had a million incredible recipes but one that really stood out was something he called, Tipton Pie. When I started baking I spent an inordinate amount of time trying to find this recipe but never did. However, this one is very close. If you like this recipe save it! I dug it out of an old Baker’s recipe book and you can’t find that little booger anywhere to save your life… trust me, I’ve tried.

This recipe is incredibly simple and no-bake (a nice perk considering it is 103 degrees today). If raw eggs make you nervous just get the pasteurized ones at the grocery store. Also, if you are hardcore you could make this with real whipped cream but I don’t recommend it. Strangely, Cool Whip is your best bet as it sets up better than real whipped cream. Can you believe that I am saying that?! But it is true.

Chocolate Mint Pie

Ingredients:

  • 1/2 cup butter
  • 3/4 cup sugar
  • 3 ounces unsweetened chocolate, melted and cooled
  • 1 teaspoon vanilla
  • 1/2 teaspoon peppermint extract
  • 3 eggs
  • 1 cup thawed Cool Whip
  • 1 baked 9-inch pie shell (I use a graham cracker crust)

Cream butter, gradually beat in sugar and continue beating until light and fluffy. Add melted chocolate, vanilla and peppermint extract. Add eggs one at a time, beating about 1 minute after each. Fold the Cool Whip into the chocolate mixture and spoon into pie shell. Chill at least 4 hours.

Triple Chocolate Oreo Cookies

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When I was in graduate school I had a great friend who would eat dinner with us every night. It was heaven! She and I both loved to cook and we would happily putz around my apartment kitchen and cause trouble. We didn’t have a dishwasher (besides my husband) but he generally kept quiet because we would concoct some pretty good stuff. Sadly, she now lives far away and I’m on my own in the kitchen. However, she sends great recipes my way for which I am endlessly grateful. On Mother’s Day she emailed this winner to me.

This recipe is incredible and I recommend that you drop what you are doing and get the ingredients. The Oreo flavor comes through and couples with the other flavors perfectly. I’m not usually one for white chocolate but in these it is wonderful. Don’t worry about chopping the Oreos perfectly, just throw them in a sandwich bag and get rid of whatever tension ails you.

 Triple Chocolate Oreo Chunk Cookies

  • 1 cup butter, room temperature
  • 1 cup sugar
  • 1 cup light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • 2 ¼ cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon of salt
  • ¾ cup Dutch Cocoa (Or Hershey’s Special Dark Cocoa)
  • 1 cup white chocolate chips
  • 1 cup chocolate chips
  • 1 cup chopped Oreos (around 8 cookies smashed)

Preheat oven to 375. Cream butter and sugars. Beat in eggs and vanilla.

In a separate bowl, combine dry ingredients. Gradually incorporate into butter mixture. Mix in white chocolate chips, chocolate chips and Oreos . Bake for 8-10 minutes

No-Bake Cookies

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It has been unseasonably warm around here and I’m not one to heat up the house. So the oven has been largely quiet. That does not mean, however, that I have been going without. I’m pretty good at finding ways around whatever inconvenience may present itself. Especially when the end result is chocolate.

I made no-bake cookies quite a bit as a kid but (like Twinkies and Fritos) I forget how good they are. Then when meandering around the grocery store I saw them in the bakery. $4 for a dozen of these little boogers!! Are you kidding me?! I had some “natural” peanut butter that my husband accidentally bought at Costco and I finally had a way to dispose of the stuff.

I used around 4 cups of oats because the natural peanut butter is thinner than the usual stuff. I recommend starting on the low end and then seeing what you need. Another warning, these babies are addictive and they were a regular go-to during middle of the night baby feedings (until they disappeared). She isn’t the only one who gets hungry!

No Bake Cookies

  • 1/2 C Butter
  • 2 C Sugar
  • 1/2 C Milk
  • 4 Tbsp Cocoa
  • 1/2 C Peanut Butter
  • 3- 4 C Quick cooking Oats
  • 2 tsp. Vanilla

Add the first 4 ingredients in a saucepan. Bring to a boil. Boil for 1 minute. Stir in the next 3 ingredients and drop onto parchment or foil lined cookie sheets. Let cool until set.

Black & White Cheesecake Squares

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I don’t think that it is any great secret that I am a bit of a chocolate addict. Also, I spend a lot of my time perusing Pinterest. There is a little something I have noticed about Pinterest: the theory seems to be circulating the Internet that EVERYTHING is better with cream cheese. Frankly, I don’t disagree. That is why when I came across this little gem from Martha Stewart I was in the kitchen trying it out in no time.

Just a couple of little things. Chill these before you eat them. Much like a cheesecake these are better cold. I took a little nibble while they were only room temperature and I was none too impressed. A few hours in the fridge and they were delicious. Also, a whole cup of dough to crumble is a lot. I just nibbled on it while I was crumbling. What?! Waste not, want not.

 Black and White Cheesecake Squares

  •             2 cups plus 2 tablespoons all-purpose flour
  •             3/4 cup unsweetened Dutch-process cocoa powder
  •             1 teaspoon baking soda
  •             1/2 teaspoon salt
  •             10 ounces (2 1/2 sticks) unsalted butter, softened
  •             2 cups granulated sugar
  •             3 large eggs
  •             2 1/2 teaspoons pure vanilla extract
  •             8 ounces cream cheese, softened
  •             1/2 cup confectioners’ sugar

Preheat oven to 325 degrees. Line a 9-by-13-inch baking dish with aluminum foil, leaving a 2-inch overhang on both long sides, then spray foil.

Combine flour, cocoa powder, baking soda, and salt into a large bowl. Cream butter and granulated sugar with a mixer until smooth. Add 2 eggs and 2 teaspoons vanilla, and beat until smooth, scraping down sides of bowl. Reduce speed to low; add flour mixture. Increase speed to medium; beat until incorporated.

Reserve 1 cup of dough; cover, and refrigerate. Press remaining dough into bottom of prepared dish. Refrigerate for 30 minutes. Bake until base is set and edges are puffed, about 25 minutes. Let cool in dish on a wire rack.

Mix cream cheese, confectioners’ sugar, and remaining egg and 1/2 teaspoon vanilla in a medium bowl. Spread over cooled base; crumble reserved dough on top. Bake until filling is set, 25 to 30 minutes. Let cool in dish on wire rack, then lift out using overhang. Cut into squares.

Chocolate Cupcakes

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It’s my birthday! Let’s not go into details about years, grey hairs, or anything else. Suffice it to say, my husband and I are the same age for a few months. Every year I spend copious amounts of time perusing recipes and deciding what cake to make myself this year. Yes, I make my own cake. No, I don’t consider that narcissistic at all.

My cake (or this year, cakes) is always chocolate and this year is no different. In fact, these little cakes are especially deep and dark in the chocolate department. If you haven’t noticed, I really prefer glazes on cupcakes. I have a couple of reasons for that: a) the flavor is better and more intense (icing is for pansies) and b) it is sooooo much easier and it looks nice (I’m lazy). Note: This recipe makes a lot of cupcakes, share them with friends or break out large cupcake tins.

Chocolate Cupcakes

Ingredients:

  • 1 1/2 cups (3 sticks) unsalted butter, cut into pieces
  • 1 cup freshly brewed coffee (I used espresso- don’t judge it is MY cake)
  • 1/2 cup milk
  • 3/4 cup unsweetened Dutch-process cocoa
  • 3 cups all-purpose flour
  • 3 1/4 cups granulated sugar
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon fine salt
  • 1/2 teaspoon baking soda
  • 3/4 cup sour cream
  • 3 large eggs, room temperature
  • 1 1/2 teaspoons pure vanilla extract

Preheat the oven to 350 degrees F. Prepare muffin tins (I got 36 cupcakes from this recipe).

Put the butter, coffee, water, and cocoa in a microwave-safe bowl and microwave on HIGH until the butter melts, about 2 minutes. Whisk to combine.

Meanwhile, whisk the flour, granulated sugar, baking powder, salt, and baking soda in a large bowl. Beat the sour cream with the egg and vanilla in a small bowl. Whisk the hot cocoa mixture into the dry ingredients. Stir in the sour cream mixture just to combine; don’t overmix. Divide the batter evenly between the prepared muffin tins, filling each one about 3/4 of the way full. Bake cupcakes until a toothpick inserted in the center of the cake comes out clean, about 20 minutes.

Cool the cupcakes completely in the tin on a rack. Remove from liners and return cakes to a rack.

Chocolate Glaze

  • 6 ounces  chocolate, finely chopped (I used milk chocolate chips)
  • 1/2 cup whipping cream
  • 1 to 2 tablespoons corn syrup

Put chocolate in a medium bowl. Bring cream and corn syrup to a boil (or just microwave 1 minute), then pour it over the chocolate. Let the mixture stand for about 10 minutes, then stir until smooth. Spread 1 tablespoon warm glaze evenly over each cake, or dip cupcakes tops into glaze.

Better Than Sex Chex Mix

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Okay, just ignore the name of this snack. I made this for a fundraiser at church and I spent a large part of the evening trying to think of a new name for it. I’ve come up with ideas like: Jesus is My Episco-pal Chex Mix or Meow Mix (instead of Puppy Chow). This is why I have a degree in Divinity and not in Marketing. One kid tried it and asked what it was, her aunt quickly responded, “It’s kinda like Puppy Chow.”

Whatever family-friendly name you choose to use, the recipe really is worth trying at least once. My husband has requested a few small changes because he doesn’t care for marshmallows and I think mini Rollos would be amazing. Let’s just say, it is a work in progress.

Better Than Sex Chex Mix

Ingredients

  •             8  cups Chocolate Chex® cereal (that’s 1 box)
  •             3/4  cup packed brown sugar
  •             6  tablespoons butter
  •             3  tablespoons light corn syrup
  •             1/4  teaspoon baking soda
  •             1  cup Reese’s Peanut Butter Cups, MINI size
  •             1 cup mini marshmallows
  •             1/2  cup milk chocolate baking chips
  •             1/2  cup white chocolate baking chips

Into large microwavable bowl, measure cereal; set aside. Line cookie sheet with waxed paper or foil.

In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour caramel mixture over cereal, stirring until evenly coated. Microwave on High 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-sized pieces.

Make sure Chex mixture is cool to the touch (so candy doesn’t melt.) Evenly sprinkle mini peanut butter cups candy and miniature marshmallows over Chex mixture.

In small microwavable bowl, microwave chocolate chips uncovered on High about 1 minute or until chips can be stirred smooth. Use a spoon or fork to drizzle over snack. Repeat with white chocolate baking chips. Refrigerate until set. Break apart and store in tightly covered container.