Treasures & Tips to Health & Happiness

little tid bits that add a touch of happiness to your life

Dessert Recipes

 = My family's favorites! 

  1. Peanut Butter Cookies 
  2. Pineapple Cream Cheese Cake  
  3. White Chocolate Raspberry Dessert Cups 
  4. Cookie-sicles 
  5. Hot Fudge Sundae Cake 
  6. Chocolate Cupcakes with Peanut Butter Frosting  
  7. Dark Molten Chocolate Cakes
  8. Desserts (Great ideas for weeknight desserts)

Peanut Butter Cookies

These are probably the best I have ever made (and eaten)!  I just made these yesterday.  They are so simple and they are so yummy, I am worried I may loose all self-control!  I doubled the recipe that I found on BettyCrocker.com.

1 cup granulated sugar                                                                                                            1 cup packed brown sugar                                                                                                      1 cup peanut butter                                                                                                              1/2 cup shortening                                                                                                                1/2 cup butter or margarine; softened                                                                                2 eggs                                                                                                                                         2 1/2 cups flour                                                                                                                        1 1/2 tsp baking soda                                                                                                              1 tsp baking powder                                                                                                             1/2 tsp salt

Mix together peanut butter, shortening, butter.  Add brown and granulated sugar, mix well.  Add eggs, mix well.  Stir in remaining ingredients.  Cover and refridgerate until firm (1-2 hours). 

Heat oven to 375.

Shape dough into 1 1/4 inch balls (ping pong ball size?).  Place on ungreased cookie sheet.  Using a fork dipped in sugar, create a crisscross pattern on top while gently flattening cookies. 

Bake 9-10 minutes.  Let cool 5 minutes before removing cookies from cookie sheet to cool on wire rack.  Makes about 3 dozen.

Posted 05/21/2009

Pineapple Cream Cheese Cake

This is a delicious light & fluffy, yet moist cake!  I made it last night to celebrate Daddy's birthday and it was quite the hit!  Served it with Pineapple sherbert!

1-8 oz pkg cream cheese, softened

1/2 C vegetable oil, such as canola, corn oil, or safflower oil

3 large eggs

1 cake mix (18.5 ounces) butter or yellow cake mix

1 can (15 1/4 ounces) crushed pineapple, drained (reserve juice)

2 tablespoons lemon juice

Grease sides & bottom of pan/pans.  For cupcakes, use liners if you like.  Heat oven to 350°.

In a large mixing bowl with an electric mixer, beat cream cheese with oil and eggs until well blended. Blend in the cake mix and beat on high speed for 2 minutes. Beat in drained pineapple and lemon juice. Spoon into cake pan.

Use the following times for baking:

2-8" round pans - 30-35 min

2-9" round pans - 23-28 min

9"x13" pan - 28-33 min

Bundt pan - 33-43 min

Cupcakes - 15-20 min

(with all sizes & shapes, test with a toothpick and when inserted in center it comes out clean.)

Cool in pan on rack for 15 minutes. Carefully invert onto a cake plate to cool completely. 

Drizzle about 1/2 cup reserved juice over cake (I used a turkey baster to do this).  You can skip this step if you like but, it adds extra moisture and enhances the pineapple flavor. 

Frost with cream cheese frosting (recipe to follow) or dust with powdered sugar.

Cream Cheese Frosting:

1-8 oz pkg cream cheese, softened

1/4 C butter, softened

2-4 C powdered sugar

2 tsp vanilla extract

Beat cream cheese, butter & vanilla until well blended.  Add in powdered sugar 1 cup at a time until desired consistency (sweetness & spreadibility) is reached.   

Posted 04/30/2009

White Chocolate Raspberry Dessert Cups

1 can (8 oz) refrigerated crescent dinner rolls

¼ c. blanched slivered almonds, toasted

¼ c. white vanilla baking chips

1 T butter or margarine

1 T sugar

¼ tsp almond extract

2 eggs

¼ c. flaked coconut (optional)

½ c. fresh or frozen (thawed) raspberries

 

Drizzle:

¼ c. white vanilla baking chips

½ tsp veg oil

 

Heat oven to 350.  Unroll dough on work surface (pinch seams to seal); press or roll out dough into 16x8-inch rectangle.  Cut into 8 (4-inch) squares.  Press 1 square in bottom and up side of each of 8 ungreased muffin cups.

 

In food processor with metal blade, place almonds and ¼ c. baking chips.  Cover; pulse until quickly coarsely chopped.  Add butter, sugar, almond extract, eggs & coconut; process until well blended.

 

Place 2 raspberries in each dough lined muffin cup.  Spoon about 2 T almond mixture over raspberries in each cup.

 

Bake 16-20 minutes or until golden brown.  Cool 5 minutes.  Remove from muffin cups.

 

In small microwavable bowl, heat drizzle ingredients uncovered on high 30-60 seconds, stirring every 15 seconds until melted.  Drizzle onto cups, top with additional berry & serve!

Posted 04/22/2009

Cookie-sicles

1 cup (2 sticks) butter or margarine, softened

3/4 cup granulated sugar

3/4 cup packed light brown sugar

1 teaspoon vanilla extract

2 eggs

2-1/3 cups all-purpose flour

1/2 cup cocoa

1 teaspoon baking soda

1/2 teaspoon salt

About 18 wooden popsicle sticks

1 tub vanilla ready-to-spread frosting (optional)

Decorating icing in tube, colored sugar, candy sprinkles, etc.

 

1. Heat oven to 350°F.

2. Beat butter, granulated sugar, brown sugar and vanilla in large bowl on medium speed of mixer until creamy. Add eggs; beat well. Stir together flour, cocoa, baking soda and salt; gradually add to butter mixture, beating until well blended.

3. Drop dough by 1/4 cupfuls onto ungreased cookie sheet, about 3 inches apart. Shape into balls. Insert wooden stick about three-fourths of the way into side of each ball. Flatten slightly.

4. Bake 8 to 10 minutes or until set. (Cookies will spread during baking.) Cool 3 minutes; using a wide spatula, carefully remove from cookie sheet to wire rack. Cool completely.

5. Spread with frosting, if desired. Decorate as desired using decorating icing and garnishes. About 18 3-1/2 inch cookies.

Posted 04/11/2009

Hot Fudge Sundae Cake

In an 8x8 square baking pan (the shape of the pan is not as important as the size, it will work with a small round or oval dish that is about the same size as the square), mix the following ingredients:

1 c. flour

2 T. cocoa

¼ tsp salt

2 tsp baking powder

¾ c. sugar

½ c. milk

1 tsp vanilla

2 T. oil

 

In a small mixing bowl, combine the following:

1 c. brown sugar

1 ¾ c. hot water

¼ c. cocoa

 

Pour liquid mixture over batter in pan.  Bake at 350 for 40 minutes.  Serve warm over ice cream.

Posted on 03/28/2009 for 03/29/2009 Happy Birthday Mia!

Chocolate Cupcakes with Peanut Butter Frosting

Ingredients:

3 cups all-purpose flour

2 cups sugar

1/2 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa

2 teaspoons baking soda

1 teaspoon salt

2 cups water

3/4 cup vegetable oil

2 tablespoons white vinegar

2 teaspoons vanilla extract

 

Directions:
Heat oven to 350°F. Line 24 muffin cups (2-1/2 inches in diameter) with paper or foil bake cups.

Combine flour, sugar, cocoa, baking soda, salt, water, oil, vinegar and vanilla in large bowl; beat until thoroughly blended. Fill muffin cups 3/4 full with batter. (Batter will seem runny, but it’s ok.  They will turn out great!)

Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Spread with frosting.

 

Peanut Butter Frosting Recipe

Ingredients:

1 cup butter (softened to room temperature)

1 cup creamy peanut butter

2-3 cups powdered sugar

1/4 cup milk

2 teaspoons vanilla

 

Directions:

Cream butter and peanut butter together.

Add half the powdered sugar and blend.

Blend in milk and vanilla.

Add remaining powdered sugar.

Stir until smooth and well blended.

Posted 03/20/2009

Dark Molten Chocolate Cakes

With Valentine's Day coming up, I thought I would offer some sweet treats to share with your loved ones today!

 

Ingredients:

1 pkg. (6 squares) BAKER'S Bittersweet Chocolate

10 Tbsp.  butter

1-1/2 cups powdered sugar

1/2 cup  flour

3 whole eggs

3   egg yolks

 

Directions:

PREHEAT oven to 425°F. Grease six 6-oz. custard cups or soufflé dishes. Place on baking sheet.

 

MICROWAVE chocolate and butter in large microwaveable bowl on MEDIUM (50%) 2 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Add sugar and flour; mix well. Add whole eggs and egg yolks; beat until well blended. Divide batter evenly into prepared custard cups.

 

BAKE 14 to 15 min. or until cakes are firm around the edges but still soft in the centers. Let stand 1 min. Run small knife around cakes to loosen. Carefully invert cakes onto dessert dishes. Sprinkle lightly with additional powdered sugar and garnish with raspberries, if desired. Serve warm.

Posted 02/12/2009

Desserts

Here are some great suggestions for super simple weeknight desserts!   

 

Grocery List for 5 Desserts

Strawberries, fresh or frozen, sliced in light syrup 16oz

Canned crushed pineapple 8oz can

Fat free chocolate sauce 1 jar

Sugar

Cinnamon

Reduced fat frozen waffles 110z package

Vanilla nonfat frozen yogurt 1/2 gallon

 

#1 Strawberry-Waffle Shortcakes

Spoon 1/2 cup sliced strawberries over each of 4 toasted waffles; top each with 2 tablespoons slightly softened frozen yogurt

 

 #2 Layered waffle fruit cup

Toast 2 waffles, and tear into small pieces. Combine 1 cup chopped strawberries; 1/2 cup canned crushed pineapple, drained, and 1 cup frozen yogurt. Divide half of waffle pieces among 4 parfait glasses. Spoon 1/3 cup yogurt mix over waffle pieces in each glass. Repeat process with remaining.

 

#3 Wafflewiches

Toast 4 waffles. Spread 1/2 cup softened frozen yogurt over each of 2 toasted waffles. Top with remaining 2 toasted waffles. Cut each wafflewich into 4 wedges, and drizzle 2 tablespoons chocolate sauce.

 

#4 Fruited Frozen Yogurt

Stir 1 8oz can crushed pineapple, drained (or 1/2 cup chopped strawberries) into 2 cups slightly softened frozen yogurt. Serve with Cinnamon Waffle Crisps if desired (below)

 

#5 Cinnamon Waffle Crisps

Combine 1 tablespoon sugar and 1/4 tsp cinnamon. Coat 2 frozen waffles with butter flavored cooking spray, and sprinkle each with 1/2 table spoon sugar mix. Place on baking sheet; back at 450 for 5-7 minutes until crisp.

Posted 02/07/2009