Category Archives: Dessert

Chocolate and Banana Wontons

Dessert, Lite and Weight Watcher Recipes, Weight Watcher Friendly, Wonton Wrappers November 6, 2025 Leave a comment
Chocolate Banana Wontons

Chocolate Banana Wontons

What a tasty dessert.  Use good quality dark chocolate chips and enjoy. The time-honored combination of sugar-sweet bananas and creamy chocolate provide the filling for this mouthwatering dessert.

Serves: 6

Chocolate and Banana Wontons

Ingredients

  • 2 spray(s) butter flavor cooking spray
  • 1 large banana(s), diced
  • 6 Tbsp mini chocolate chips
  • 24 item(s) wonton wrapper(s), half of a 12 oz package
  • 1 Tbsp powdered sugar

Directions

Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.

  1. In a medium bowl, combine banana and chocolate chips; mix gently.
  2. Place wonton wrappers on a flat surface.
  3. Drop banana mixture by teaspoonfuls onto center of each wrapper.
  4. Moisten edges of wrapper with wet fingers, fold over one corner to make a triangle and press sides together to seal.
  5. Transfer filled wrappers to prepared baking sheet and coat surface with cooking spray.
  6. Bake until wontons are golden brown, about 10 to 12 minutes.
  7. Sift powdered sugar over wontons before serving.

Yields 4 wontons per serving.

Moist Glazed Rum Cake for Holiday Desserts

Dessert November 1, 2025 Leave a comment
Moxy's Glazed Rum Cake

Moxy’s Glazed Rum Cake

I have made this delicious, moist, Bacardi rum cake on many occasions. It makes a dramatic ending to a holiday dinner or any meal. Use dark rum for this cake. After the cake is baked and cooled, spoon about a cup of rum glaze onto the cake. Continue to spoon and spread on cake until absorbed.

After the glaze has had time to soak into the cake, add about a cup of confectioner’s sugar to the remaining glaze to thicken. Drizzle the thickened glaze over the cake for a beautiful presentation. This cake is like eating a big glazed doughnut.

Ingredients
• 1 package yellow cake mix (You just use the cake mix as is, do not add other ingredients listed on cake box.)
• 1 small package of vanilla instant pudding mix.
• 4 large eggs
• 1⁄2 cup cold water
• 1⁄2 cup cooking oil
• 1⁄2 cup dark Bacardi rum

Ingredients for Glaze
• 1⁄2 cup butter
• 1⁄4 cup water
• 1 cup sugar
• 1/4 cup to ½ cup of dark Bacardi rum

Directions:
1. Stir together cake mix, pudding mix, eggs, water, oil and rum.
2. Pour batter into a greased and floured 10-cup Bundt pan
3. Bake at 325 in oven for 1 hour.
4. Cool 10 minutes in pan.
5. Invert onto serving plate and prick top with a skewer.

Make Glaze
1. Melt butter in saucepan.
2. Stir in water and sugar.
3. Boil 5 minutes, stirring constantly.
4. Remove from heat.
5. Stir in rum.
6. Brush glaze evenly over top and sides of cake.
7. Allow cake to absorb glaze.

Icing

1. Add a cup of Confectioners’ sugar to the remaining glaze. 
2. Drizzle on top of cake until all the icing glaze is gone.
3 Sprinkle with chopped pecans or walnuts (optional).

Fluffy Brown Sugar Icing

Dessert, Fun Stuff December 28, 2014 Leave a comment

This frosting would be great on just about anything from gingerbread, chocolate

Brown Sugar Frosting

Brown Sugar Frosting

cupcakes, or even white cake.  If you have a sweet tooth, give this a try!

 

Fluffy Brown Sugar Icing

Yield: makes about 6 cups

Ingredients

  • 1 cup brown sugar (packed)
  • 1/4 cup water
  • 1/2 cup corn syrup
  • 4 egg whites*
  • 2 tsp vanilla

Instructions

  1. Mix brown sugar, water and corn syrup in a medium saucepan. Bring to a full rolling boil. (Be careful, as it will rise, so make sure the sides of your pan are taller). Let it boil at medium to medium high until the syrup drops like a hair from spoon (approximately 10 minutes). Remove from burner and set aside.
  2. Meanwhile, beat egg whites until stiff.
  3. SLOWLY pour the hot syrup in a THIN stream into egg whites, beating constantly. Beat until icing holds peaks, and then blend in vanilla.
  4. Let cool to room temp, then store covered in the fridge until ready to use.
  5. Enjoy!

Chewy Salted Caramel Cookie

Dessert December 28, 2014 Leave a comment

An amazing cookie with a salted caramel finish. Add to your cookie menu for the holidays or just enjoy throughout the year for a special treat.

Ingredients

  • ½ cup butter
  • 3/4 cup of brown sugar
  • ¼ cup granulated sugar
  • ¼ teaspoon baking soda
  • ¼ teaspoon cream of tarter
  • ½ tsp cinnamon
  • 1 egg
  • ½ teaspoon vanilla extract
  • 1-1/2 cup of flour
  • ¼ teaspoon of sea salt
  • 1/2 cup caramel squares, cut into quarters.

Cookie Finish

  • ¼ cup granulated sugar
  • 2 teaspoons of ground cinnamon
  • Coarse Sea salt for sprinkling

Directions

  1. In a medium sized bowl, mix the flour, baking soda, cream of tartar, cinnamon, and set aside.
  2. To brown the butter, heat a medium saucepan to medium high heat. Add the sliced butter. It does not take long for the butter to begin browning on the bottom. When the butter begins to froth, watch carefully and stir. Once the butter turns light brown, remove from heat and let it cool to room temperature. The butter will burn fast, so don’t walk away.
  3. While the butter is cooling, cut the caramel squares into quarters and set aside
  4. In a stand mixer, combine the brown butter, brown sugar and granulated sugar. Mix until blended and smooth.
  5. Beat in egg and vanilla and mix until combined. Slowly add the dry ingredients until combined.
  6. Form the dough into a ball and cover with plastic. Chill in the refrigerator for at least 30 minutes or overnight.
  7. Once you are ready to bake preheat the oven to 350°F.
  8. Measure about 2 tablespoons of dough and roll into a ball, or use a cookie scoop.
  9. Flatten and place a quartered caramel square on top, wrap the cookie dough over the caramel and roll back into a ball.
  10. Mix ¼ cup sugar and cinnamon in a small bowl and roll each cookie in the mixture. Place on a parchment lined cookie sheet 2 inches apart.
  11. Flatten slightly with a fork, and sprinkle lightly with coarse sea salt
  12. Bake for 10 minutes, or until the edges turn light brown. The centers will be soft. Allow it to cool for 2-3 minutes and transfer to a wire cooling rack to cool completely.

Kitchen Moxy’s Chocolate Chip Cookies

Dessert June 7, 2014 Leave a comment

Choc ChipThis is the only chocolate chip recipe I use. The cookies are soft, chewy, sweet, and tasty.  I have been using this recipe for so many years now and truthfully, I don’t remember where I got it. My son, who does not eat sugar, and lives a very healthy lifestyle, does fortunately make an exception during the holidays when I bake cookies and this is one of his favorites.

Kitchen Moxy’s Chocolate Chip Cookies

Preheat oven to 375 degrees, line cookie sheets with parchment paper

Ingredients:

  • 2-1/4 cup of all purpose flour
  • 1 teaspoon baking soda
  • 1 cup butter (softened)
  • 1/4 cup granulated sugar
  • 3/4 cup firmly packed brown sugar
  • 1 teaspoon vanilla
  • 1 package (4 oz) Instant Pudding mix (vanilla)
  • 2 eggs
  • 1 bag of chocolate chips (*see note)
  • 1/2 half bag of mini chocolate chips
  • 1 cup of chopped nuts (optional)

Directions:

  1. Mix flour with baking soda, set aside.
  2. Combine softened butter, sugar, brown sugar, vanilla and Instant Pudding Mix together. Beat until creamy and smooth.
  3. Beat in eggs one at a time until combined.
  4. Stir in flour mixture on low speed until combined.
  5. Stir in chocolate chips, and nuts with a wooden spoon, batter will be stiff.
  6. Drop by tablespoons 2 inches apart onto prepared cookie sheets. I prefer to use parchment paper but if it is not available, drop dough onto ungreased cookie sheets.
  7. Bake for 8 to 10 minutes, remove and let cool on racks.

*NOTE:  I use Hershey chips, and love extra chocolate in my cookies, you can eliminate the mini chips and the nuts if you prefer.  You can also use chocolate instant pudding mix in your batter rather than vanilla for Chocolate Chocolate Chips.

Also, if you only want to bake half the batter, roll 1/2 of the batter in a log and wrap with plastic wrap, place in a freezer bag, and pop in the freezer for later.

Cookie Science

Dessert, Fun Stuff June 7, 2014 Leave a comment

Cookie Science

Cookie Science

This article was published on Facebook a couple of weeks ago and I wanted to publish it to Kitchen Moxy so I would always have it to refer to and because it explains why there are so many different types of chocolate chip cookies out there; soft, chewy, overcooked, undercooked (the best), hard, crisp etc. You would think everyone that makes chocolate chip cookies has a similar recipe to follow right? Wrong, I have a recipe that I have used for 40 years that my kids ask for when I am making Christmas cookies. It is soft, chewy and delicious, but it also has a box of instant vanilla pudding mix in it and baking soda, no baking powder. So here is the science behind the texture of the most delicious cookies. Experiment and decide which is your fav!

The Science Behind Baking the Most Delicious Cookie Ever
By Anne Miller

Here, relying on the experts’ help and based on the classic Nestle Toll House Chocolate Chip Cookie recipe:

  • Ooey-gooey: Add 2 cups more flour.
  • A nice tan: Set the oven higher than 350 degrees (maybe 360). Caramelization, which gives cookies their nice brown tops, occurs above 356 degrees, says the Ted video.
  • Crispy with a soft center: Use 1/4 teaspoon baking powder and 1/4 teaspoon baking soda.
  • Chewy: Substitute bread flour for all-purpose flour.
  • Just like store-bought: Trade the butter for shortening. Arias notes that this ups the texture but reduces some flavor; her suggestion is to use half butter and half shortening.
  • Thick (and less crispy): Freeze the batter for 30 to 60 minutes before baking. This solidifies the butter, which will spread less while baking.
  • Cakey: Use more baking soda because, according to Nyberg, it “releases carbon dioxide when heated, which makes cookies puff up.”
  • Butterscotch flavored: Use 3/4 cup packed light brown sugar (instead of the same amount of combined granulated sugar and light brown sugar).
  • Uniformity: If looks count, add one ounce corn syrup and one ounce granulated sugar.

More. Just, more: Chilling the dough for at least 24 hours before baking deepens all the flavors, Arias found.

Maple Bacon

Appetizers, Breakfast, Dessert, Dinner Ideas, Fun Stuff April 24, 2014 Leave a comment

maple baconMaple glazed bacon, who doesn’t love the smell and taste of bacon, dress it up with a coating of pure maple glaze and you have a gourmet dish or appetizer. Glazed maple bacon can add a savory note to desserts, just crumble the bacon into maple flavored frosting for cupcakes.  Or consider sweet and savory appetizers; wrap maple bacon around sweet potato slices, or asparagus before baking. Wrap around prawns or cream cheese stuffed jalapeno peppers, or small smokey links before baking. Maple syrup adds a sweet note to thick-cut bacon slices, which are obviously delicious served right  alongside pancakes, eggs or waffles.

Ingredients

  • 1/4 cup maple syrup (use the real stuff)
  • 12 slices good-quality thick-cut bacon
  • coarse ground pepper (optional)

Directions

Preheat the oven to 375 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.

  1. Pour the maple syrup into a shallow bowl and give each bacon slice (both sides) a generous dip in the syrup.
  2. Lay the bacon on the prepared baking sheet. Sprinkle with pepper if desired.
  3. Bake for 20 minutes. Flip the bacon over and bake until it is crisp at the edges and caramelized on the bottom, another 10 to 15 minutes.*Note: this cooking time is depending on the thickness of your bacon, keep an eye on it while baking so it does not burn, especially if using a thinner bacon.
  4. Remove the baking sheet from the oven.
  5. Lift the slices from the liner so they don’t stick after cooling. Cool for about a minute, transfer to a long platter to serve.

Chocolate Coconut Clusters

Dessert, Fun Stuff March 29, 2014 Leave a comment

 

Coconut Oil

Coconut Oil

In the never ending quest for healthy food and a healthier diet I have been convinced by my son and his wife to try Coconut oil in place of vegetable, or canola oil, and even butter. I did my research and have found that Coconut oil can positively affect our hormones for thyroid and blood-sugar control. People who eat coconut oil also tend to have improvements in how they handle blood sugar since coconut can help improve insulin use within the body. Coconut oil can boost thyroid function helping to increase metabolism, energy and endurance. It increases digestion and helps to absorb fat-soluble vitamins.
Coconut oil lowers cholesterol by promoting its conversion to pregnenolone, a molecule that is a precursor to many of the hormones our bodies need. Coconut oil can help restore normal thyroid function. When the thyroid does not function optimally, it can contribute to higher levels of bad cholesterol. Use Coconut oil to fry with, to bake with and to add to everyday dishes like Oatmeal, tea, or coffee. Use on vegetables in place of spreads or butter, Coconut oil is a great moisturizer for hair and skin, use organic if using on skin or for massage. Studies have shown that you can consume to 2 tablespoons daily for healthy benefits.

Chocolate Coconut Clusterscoconut clusters

Ingredients:

  • 1 (5 oz) bag Flaked or shredded coconut- unsweetened
  • 2/3 cup melted coconut oil + 1 TBSP
  • 1/2 cup almond butter
  • 1 tsp vanilla
  • 1 cup dark chocolate or semi-sweet chocolate chips

Directions:

  1. In medium bowl, mix coconut flakes, 2/3 cup melted coconut oil, vanilla, and almond butter until well mixed.
  2. Using hands, form into 1 inch balls and put on a plate.
  3. Put the plate in the freezer until the clusters harden completely.
  4. Once the clusters have hardened, melt the chocolate in a double boiler with 1 TBSP coconut oil until smooth.
  5. Dip the clusters into the chocolate and put back on a plate or in a small baking dish
  6. Put them into refrigerator and eat once they get cold.
  7. Enjoy the awesome mixture of crunchy chocolate shell and chewy coconut center!

Vanilla Butter

Bread, Dessert, Fun Stuff, Vanilla Bean Butter March 29, 2014 Leave a comment

I love using my favorite spice, vanilla bean.  I have offered other culinary delights using vanilla beans to this blog. Do a search for Vanilla, you will find recipes for: Vanilla Bean Syrup, Vanilla Bean Sugar, Vanilla Extract, Vanilla Bean Sugar Cubes, Vanilla Bean Sea Salt, Vanilla Bourbon Sauce.  Any of these items packaged nicely would be a wonderful gift during the holidays.  Enjoy

Vanilla Butter

Ingredients:

  • 1 stick butter, softened
  • 2 tablespoons brown sugar
  • 1 whole vanilla bean

Directions:

  1. Whip the softened butter, and sugar, mixing with an electric mixer until the sugar dissolves and butter is fluffy.
  2. Add the caviar from the vanilla bean by splitting the bean lengthwise with a sharp knife, stir the seeds into the butter until totally combined.
  3. Serve with warm biscuits, muffins waffles, or pancakes.
  4. Store butter in refrigerator.

The fun with this butter is that you can add other ingredients to the butter after whipping with the sugar and vanilla bean.  Some suggestions are: 1 tablespoon of honey, Bourbon, or ground roasted almonds.  Consider using fine white sugar in place of the brown sugar and add a tablespoon of organic lavender flowers, purple chive flowers, chopped rose petals, or marigold petals.  Whatever the occasion calls for.  Use your imagination but be sure if you do add flowers, they are edible.

Blueberry corn muffins

Bread, Breakfast, Dessert, Dinner Ideas, Salads March 29, 2014 Leave a comment

Ingredients

Muffins:

1 cup yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons sugar
1 cup buttermilk
1/2 cup milk
1/2 teaspoon baking soda
1 whole egg
1/2 teaspoon vanilla extract
1/4 cup shortening, melted
8 ounces dried blueberries


Vanilla Butter:

1 stick butter, softened
2 tablespoons sugar
1 whole vanilla bean

Directions

Preheat the oven to 400 degrees F.

For the muffins: Combine the cornmeal, flour, baking powder, salt and sugar in a mixing bowl. In a separate bowl, combine the buttermilk, milk, baking soda, egg and vanilla. Slowly incorporate the buttermilk mixture into the dry ingredients and stir to combine. Add the melted shortening, stirring constantly. Stir in the dried blueberries (you can use a little more or a little fewer if you’d like).

Pour into a greased mini-muffin pan, trying to make sure the blueberries stay evenly distributed. Bake until golden brown, 10 minutes or so.

For the vanilla butter: Combine the softened butter, sugar and the caviar from the vanilla bean. Stir until totally combined, and then spread into a ramekin and serve with the warm muffins. (Butter can be made ahead of time and stored in the fridge.)