This recipe is from Smitten Kitchen, a blog I love so much I bought her cookbook. Some people say Ina Garten’s recipes are fail proof; I guess you could say Deb Perlman is my Ina. I made these cookies for the first time for my cookie party, which is a commitment. But they worked great, and I frosted them the exact same way as my sugar cookies, and they were a nice change of pace!
Seriously delicious. At a recent get together, MJ knocked it out of the ballpark with a sinful dessert. Anything that remotely resembles an eclair….I’m in. I feel confident that it was made with full strength fat and sugar, although a low-calorie version might be worth a try. Layered desserts can be fun. It involves no baking and relatively simple. This would be a great recipe to make with your children. Close your eyes and dream about a Parisian bakery without the travel. Enjoy.
The weather must warm up! Spring is around the corner and I need to get out of the kitchen soon. The downside is my backside, The upside is that I have tested some of the best recipes that are now some of my favorites. I have been blessed to share them with friends going through tough times.
Good weather is coming and so are better times for so many. My heart is full, tummies are full, and love has been shown. I stumbled upon this recipe and had every ingredient except the marshmallows. We have enjoyed the leftover marshmallows in hot cocoa. 🙂 Is there such a thing as too much chocolate?
Cooking for friends this week, I searched for something outside of my box. I love desserts that stand alone and also good with a good cup of morning joe. This is a different version of Strawberry Cake. First, it’s dense. Second, it’s easy with minimal ingredients. There are two ways you can make this. I made both and like both. The brownies with the glaze can be frozen. The cream cheese frosted ones are rich and yummy!
Who am I to turn down a piece of pie? Dione had a bake off during the NFL playoffs and shared. Oh how I love when you announce you MIGHT start a diet and how really good food comes your way.
Happy 2015. I said I wouldn’t share with the hubs, but I lied. He took one look and said, I love chocolate pie….how could I resist? This comes from Dione’s mama, perfectly handwritten like the good ole days. Enjoy!
Unbaked store bought or your favorite homemade crust, your choice
1 cup sugar
1/2 cup butter, melted
1 tsp. vanilla
1/4 cup of cornstarch
1 cup pecans, chopped
6 oz of chocolate chips
Preheat oven to 300 degrees. Lightly blend eggs in a medium mixing bowl. Then add sugar, butter, vanilla, and cornstarch one by one until well mixed. Fold in pecans and chocolate chips. Pour into an unbaked pie crust.
Cook at 350 degrees for 45-50 minutes until set. Cover edges of crust with foil if they start getting a little dark. The chef also mentioned that it is wonderful the day after!
My friend Jen brought these to my cookie party, and it originally came from my friend Allison. Love a recipe that is good enough to get passed around! They were a hit at my cookie party and with my husband! I think the Rice Krispies are the secret ingredient that takes them over the top!
1 stick butter (slightly melted)
1 box powdered sugar
2 cups peanut butter
3 cups Rice Krispies
2 packages semi sweet or milk chocolate chips ( I use ghiradelli or guittard)
Mix butter,powdered sugar, peanut butter, and Rice Krispies together to form 1″ balls. Melt chocolate chips on low heat in double broiler. (I refrigerate the balls about 30 min. because it makes them easier to dip.) Dip and cool on wax paper. Place in individual mini muffin cups for display. They will stay in the fridge a up to 2 weeks.
Don’t let the 12 ingredients scare you! There are the 12 days before Christmas and this is a memorable holiday recipe. Mary Ann outdid herself recently, bringing this to a party. We “ooooed” and “ahhhed” over it and by the time we finished this scrumptious dessert, we decided the extra trouble is absolutely worth it. The presentation puts it over the top if you have a simple glass trifle bowl.
One 15-ounce can pumpkin puree
1/2 cup light brown sugar
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
Pinch of freshly grated nutmeg
3/4 cup granulated sugar
1 1/2 cups mascarpone cheese
2 1/2 cups heavy cream
2 cups brewed coffee, cooled
Two 7-ounce packages dry ladyfingers
Chocolate shavings and candied ginger, for garnish
- In a large bowl, whisk the pumpkin puree with the brown sugar, ginger, cinnamon, salt, nutmeg and 1/2 cup of the granulated sugar. Add the mascarpone and 1 1/2 cups of the heavy cream. Using an electric mixer, beat the pumpkin mixture at medium speed until soft peaks form; do not overbeat.
- In a medium bowl, whisk the brewed coffee with 2 tablespoons of the granulated sugar until it’s dissolved. Dip both sides of 6 ladyfingers in the coffee and arrange them in a single layer in a 4-quart trifle dish. Spread 1 cup of the pumpkin mousse on top. Repeat the layering 5 more times, ending with a layer of the pumpkin mousse. Cover and refrigerate the tiramisu overnight.
- In a large bowl, using an electric mixer, beat the remaining 1 cup of cream with the remaining 2 tablespoons of granulated sugar until soft peaks form. Dollop the whipped cream over the tiramisu, garnish with shaved chocolate and candied ginger and serve.
The dangerous thing about being at Canyon Ranch is that everything is so light, you never want to skip dessert! But their cookies are really delicious, and I was fascinated to find that they have cream cheese. How bad can they be?
¼ cup unsalted butter
⅓ cup low-fat cream cheese
1 cup brown sugar
1 lge egg yolk
¾ tsp pure vanilla extract
¾ cup all-purpose flour
1½ cups rolled oats
¾ tsp aluminum-free baking powder
¾ tsp ground cinnamon
½ tsp sea salt
½ cup raisins
Preheat oven to 350F. Lightly coat a baking sheet with canola oil spray.
In a large bowl, cream butter, cream cheese and sugar. Add egg yolk and vanilla extract and mix briefly. Combine remaining ingredients in a large bowl. Add to creamed mixture and mix until all dry ingredients are moistened and a dough forms.
Portion heaping teaspoonfuls of dough (about ¾ ounce) onto baking sheet about 1½ inches apart. Bake for 7 minutes. Lightly flatten with finger. Rotate baking sheet and bake for 4 minutes.