Category Archives: Dessert

Cinnamon Cream Cheese Roll-ups

Bread, Dessert, Fun Stuff March 19, 2014 Leave a comment
Cinnamon Cream-cheese Roll-ups

Cinnamon Cream-cheese Roll-ups

Sometimes we just need something quick to prepare to satisfy that sweet tooth.  These decedent desserts are made with bread believe it or not.  Dough is dough. The best part is you can make them for unexpected guests and pop them in the freezer. Very quick and easy.

My dad used to bring home hot, fresh out of the oven glazed doughnuts every Sunday morning as a treat after church.  Not healthy, but yummy and the funny thing was, we were not over weight as children. I guess that was because we were outside playing a lot.  We burned off those calories quick.  So before you indulge your sweet tooth, consider your lifestyle, if you are active, walk, hike, or exercise maybe a treat once in a while isn’t so bad.

Cinnamon Cream Cheese Roll-ups

Ingredients

  • 20 slices quality white bread, crusts removed (you can find high fiber white bread)
  • 8 oz package cream cheese, softened
  • 1 large egg
  • 1 cup sugar, divided
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 cup butter, melted

Alternative ingredients might be jelly or jam, or lemon curd – make a “jelly roll-up”, bake and drizzle with a sugar glaze. Recipe below

Directions
Heat oven to 350 degrees
Line 2 baking sheets with parchment paper

  1. Roll out bread slices with a rolling pin until flattened; arrange on work surface
  2. Beat together cream cheese, egg and 1/4 cup sugar
  3. Combine remaining 3/4 cup sugar and cinnamon in a shallow bowl or pie plate
  4. Divide cream cheese mixture onto bread, spreading about 1 level tablespoon on each
  5. Roll up bread to enclose filling
  6. Brush rolls all over with butter and roll in cinnamon sugar mixture. Arrange on prepared baking sheets. (To make ahead, prepare to this step and cover baking sheets with aluminum foil. Freeze. Do not thaw roll-ups before baking.) Bake until the roll-ups begin to puff, 15 to 18 minutes
  7. Serve warm.

Sugar Glaze
Mix Together:

  • 1 1/4 cups confectioners’ sugar
  • 3 tablespoons milk
  • 1/2 teaspoon of vanilla extract

Banana-Nut Bread – the best ever!!

Bread, Breakfast, Dessert January 7, 2014 Leave a comment
Banana-Nut Bread

Banana-Nut Bread

There are so many recipes for Banana Nut Bread and truthfully they are all pretty good. I found this recipe about 10 years ago and discovered it is the best recipe I have ever made for Banana Nut Bread, moist, dense with an intense banana flavor highlighted by toasted walnuts or pecans and a cinnamon streusel topping.

Ingredients:

  • ¾ cup butter, softened
  • 1 8oz package of cream cheese, softened
  • 2 cups sugar
  • 2 large eggs
  • 3 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1-1/2 cups mashed ripe bananas (about 4 with dark spots) *
  • 1 cup chopped toasted walnuts or pecans
  • ½ teaspoon vanilla extract

Directions:

  1. Beat butter and cream cheese with an electric mixer until fluffy
  2. Gradually add sugar, beating until light and fluffy
  3. Add eggs one at a time, beating until just blended after each addition
  4. COMBINE flour and next three ingredients
  5. Gradually add to butter mixture at low speed until blended
  6. Add bananas, vanilla and nuts
  7. Spoon batter into two greased and floured 8 x 4 inch bread pans
  8. Top with streusel topping
  9. Bake for 1 hour in a 350 degree oven or until a toothpick inserted in the center comes out clean and sides pull away from pan.
  10. Cool pans on wire rack for 10 minutes and remove from pan
  11. Cool completely before slicing

STREUSEL TOPPING

Stir together ½ cup firmly packed brown sugar; ½ cup chopped toasted nuts; 1 tablespoon melted butter; 1 tablespoon flour; 1/8 tsp ground cinnamon. Sprinkle over batter before baking. It may be necessary to cover with foil the last 15 minutes to prevent over browning.

Homemade Marshmallow Fluff

Dessert, Famous Recipes, Fun Stuff December 6, 2013 Leave a comment

Marshmallow Fluff

Marshmallow Fluff

Marshmallow creme is an American food item. It is a very sweet, spreadable, marshmallow-like confection. Marshmallow creme and peanut butter are used to create a Fluffernutter sandwich. In addition, marshmallow creme and Nutella can be spread on graham crackers to emulate s’ mores – a tasty fireside treat.  I have also used Marshmallow fluff to fill whoopee pies and icing chocolate cake.  You can take a pastry tip and fill cupcakes with marshmallow fluff for a yummy, sweet treat.  Or take a spoon and just dig in.  Enjoy.

 

Homemade Marshmallow Fluff

Ingredients

  • 3 large egg whites
  • 1/2 teaspoon cream of tarter
  • 2 tablespoons sugar
  • 3/4 cup golden corn syrup
  • 2/3 cup granulated sugar
  • 1/2 teaspoon vanilla extract

Directions

  1. In a heavy duty mixer, with whisk attachment, beat the egg whites and cream of tartar until foamy.
  2. Add 2 tablespoons of sugar and beat until soft peaks form, set aside.
  3. Meanwhile, in a saucepan, add 1/3 cup water, corn syrup, and 2/3 cup sugar.
  4. Cook over medium heat while stirring until the mixture reaches firm ball stage (instructions below) or 248 degrees on a candy thermometer. This step will take about 15 minutes.

(To test for firm ball stage:  Fill a glass with cold water and drop a small spoonful of the mixture into the cold water. Remove the mixture from the cold water and it should hold its shape, but quickly flatten)

  1. Once the corn syrup mixture has reached firm ball stage, turn the mixer onto medium and in a slow steady stream; pour the corn syrup mixture into the beaten egg whites.
  2. Once all of the corn syrup mixture has been added, beat on high for 5 minutes.
  3. Add vanilla extract and beat on high 1 minute
  4. Store in a tightly sealed container

Cinnamon Bread Pudding with Vanilla Bourbon Sauce

Bread, Breakfast, Dessert, Dinner Ideas November 16, 2013 1 Comment

bread puddingThis is the absolute best recipe for bread pudding, it will fill your home with the warm, welcoming aromas of brown sugar, cinnamon, and vanilla. It also makes a wonderful addition to your holiday brunch. With the holidays around the corner, I feel the need to share some of my favorite recipes for you and your family. This rich, comfort food and so addicting. You can use any kind of bread or pastry – stale French bread, day old glazed doughnuts, cinnamon bread or rolls, your choice. Enjoy

Ingredients for Pudding:

  • 1 cup firmly packed brown sugar
  • 10 cups chopped day old bread or pastry
  • 3 cups half-and-half
  • 2 cups heavy whipping cream
  • ½ cup sugar
  • 5 eggs
  • 1 tablespoon cinnamon

Ingredients for Vanilla Bourbon Sauce:

  • 4 cups heavy whipping cream
  • 2 cups firmly packed brown sugar
  • 1 tablespoon pure vanilla extract
  • ¼ teaspoon cinnamon
  • ¼ to ½ cup bourbon
  • 1 tablespoon cornstarch (optional)

Directions:

  1. For Bread Pudding; mix all ingredients in a large bowl and let sit for 20 minutes, stirring occasionally.
  2. Preheat oven to 350 degrees. Spray a 9 x 13 inch baking dish with cooking spray. Spray a piece of aluminum foil with cooking spray to cover the bread pudding while it is baking.
  3. Pour bread pudding batter into pan. Cover with foil and bake for 1 hour or until center of pudding is firm.
    1. NOTE: This can be made about 1 or 2 days in advance, reheat at 250 degrees for 30 minutes before serving

Directions of Vanilla Bourbon Sauce:

  1. Pour heavy cream into a heavy saucepan and bring to a gentle boil over medium heat. Continue to boil until cream is reduced by almost half, about 30 minutes. Stir periodically to keep cream from scalding.
  2. Add brown sugar, vanilla, cinnamon, and bourbon and allow to boil until sauce thickens slightly (another 15 minutes). For extra thick sauce, add a tablespoon of cornstarch to the boiling liquid, stirring constantly.

Serve warm, drizzling sauce over the top of each pudding square after placing on a plate.

Sour Cream Pound Cake

Dessert October 22, 2013 Leave a comment
Sour Cream Pound Cake

Sour Cream Pound Cake

The History of pound cake dates back to the early 1700s.  It is believed that the pound cake is a Northern European dish and was traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar.  Over time the ingredients for pound cake changed and everyone started adding different ingredients. For example, Eliza Leslie who wrote the 1851 edition of Direction for Cookery used 10 eggs and beat them as light as possible and mixed them with a pound of flour then adding the juice of two lemons or three large oranges, which changed the flavor and texture of the cake. Everyone had their own way and belief of making a pound cake. For instance, 5 years ago James Villas wrote in the 2008 issue of Saveur that flour won’t work in place of all purpose flour because it lacks the strength to support the heavy batter.

My recipe brings back many memories it has been handed down through the decades in my family.  I have tweaked it here and there to add my own flavors and touches, this recipe makes a very dense, rich and flavorful  pound cake. Wonderful on its own with it’s crunchy crust or sprinkled with 10-x (powdered sugar), or glazed with a vanilla glaze.

SOUR CREAM POUND CAKE

Ingredients

  • 1/2 pound (2 sticks) butter
  • 3 cups sugar
  • 1 cup sour cream
  • 1/2 teaspoon baking soda
  • 3 cups all-purpose flour
  • 6 large eggs
  • 1 teaspoon vanilla
  • 1/2 teaspoon lemon extract
  • 1/4 teaspoon Almond extract

Directions
Preheat oven to 325 degrees F.

  1. In a large mixing bowl, cream the butter and sugar together.
  2. Add the sour cream and mix until incorporated.
  3. Sift the baking soda and flour together. Add to the creamed mixture alternating with eggs, beating each egg 1 at a time.
  4. Add the flavorings and pour the mixture into a greased and floured 10-inch tube pan. Bake for 1 hour 20 minutes.

Stuffed Banana Bites

Dessert, Fun Stuff August 22, 2013 Leave a comment

Don’t these little morsels look positively delicious, and they are pretty too! Found the recipe on Facebook.Banana Pic1 The treat prior to serving, but I think freezing them would also work. Great for an after school healthy snack, after dinner dessert, a buffet dessert table – well you get the picture. Enjoy!

Ingredients:

  • Straight 6” bananas (cut them into 3” sections)
  • Stuffing; Options: Creamy peanut butter, whipped cream, or marshmallow fluff
  • Chocolate chips – any flavor you want to dip your banana into, chocolate, white chocolate, peanut butter, cherry etc.
  • Chopped nuts or sprinkles

Directions:

  1. Try and find bananas with little to no curve for best results.
  2. Peel and slice off the ends of each banana. Cut the banana into about two 3″ long pieces.
  3. Stand your banana bites up on their flat, cut side.
  4. Hollow out the center using a straw
  5. Be sure not to go all the way down, leaving about a half inch banana, unhallowed, at the bottom.
  6. Melt your chocolate according to the package, pour your melted chocolate into a small, deep bowl.
  7. Dip the bottom half of your banana bites into the melted chocolate and roll in chopped nuts or sprinkles.

Banana Pic 2

    • Stand up on wax paper to dry. Refrigerate until chocolate has set and dry.
    • Once dry, remove the bananas from your refrigerator.
    • Transfer the peanut butter or marshmallow fluff to a pastry bag or a zip lock bag with the corner snipped off, and pipe it into your hollowed out bananas.
    • Enjoy!

Candy Corn Shots

Appetizers, Dessert, Fun Stuff July 30, 2013 Leave a comment

candy corn shotsWhat another great idea for an adult Halloween party or just a Fall cookout!  They are so pretty and can be paired up with the Caramel Apple Shots posted earlier.  If you know you saw a recipe and cannot find it – email me and I will send it to you.

Ingredients:

Directions:

  1. Cut the oranges in half and hollow them out.

For the orange layer:

  1. Boil one cup of water and stir in the orange jello.
  2. Once dissolved, remove from heat and add 1 cup of Cointreau.
  3. Pour the mixture into the orange peels, filling halfway.
  4. Refrigerate for 2-3 hours, until firm.

For the white layer:

  1. Add 1/2 cup of water, 1/2 cup coconut milk, Knox gelatin, and sugar to a saucepan.
  2. Over medium heat, stir until gelatin and sugar are dissolved.
  3.   Remove from heat and add 1/2 cup Cointreau.
  4. Pour mixture on top of orange jello layer and refrigerate overnight.
  5. With a sharp knife, cut the orange halves in eighths.

Serve.

Caramel Apple Shots

Appetizers, Dessert, Fun Stuff July 30, 2013 Leave a comment

apple shotsFall is around the corner at least in this part of the country where mornings are now in the 50’s and the day time temp reaches 80.  I saw this awesome recipe on Facebook and followed the link to a blog called “That’s Michelle.”  http://www.thatssomichelle.com  How much fun for an adult picnic or Halloween party?

Ingredients:

  • 10 small Granny Smith apples
  • 1 envelope knox gelatin (unflavored)
  • ½ cup water
  • ½ cup coconut milk
  • 2 drops yellow food coloring
  • 1 envelope of Land o Lakes Caramel Hot Chocolate
  • ¼ cup sugar
  • ½ cup butterscotch schnapps
  • Lemon juice

 Directions:

1.      Halve your apples and hollow them out cutting from the stem down.  Use a spoon to hollow the applies. 

2.      After hollowing out your apples halves – spritz lemon juice on the halves, covering completely – or dip into lemon juice to prevent browning.

3.      Mix ½ cup water with the envelope of caramel hot chocolate in a medium sized sauce pan, whisk to be sure all ingredients are combined.

4.      Add ½ cup of coconut milk, whisk again

5.      Add ¼ cup sugar and simmer slightly until sugar is dissolved and combined with mixture

6.      Add food coloring until you get the caramel color you desire (2 drops)

7.      Let mixture cool to warm, pour in ½ cup of butterscotch schnapps.

8.      Place apple halves on a rimmed cookie sheet and pour the caramel jello mixture into the apples. Refrigerate overnight

9.      Cut halves into quarters and those quarters in half again and serve immediately. 

Frozen Custard

Dessert, Frozen Custard, Fun Stuff May 22, 2013 Leave a comment
Frozen Custard

Frozen Custard

Frozen custard was invented in Coney Island, New York in 1919, when ice cream vendors Archie and Elton Kohr found that adding egg yolks to ice cream created a smoother texture and helped the ice cream stay cold longer. In their first weekend on the “boardwalk”, the Kohr brothers sold 18,460 cones.
The difference between frozen custard and soft serve ice cream is that the frozen custard is very dense and air is not incorporated into the mixture. Half the final product of soft service ice cream is composed of air. Frozen custard is the crem de la crem of all frozen desserts, enjoy it in moderation as a truly wonderful summer dessert.

Ingredients:
*You will need an ice cream maker

  • 6 cups whole milk
  •   6 eggs
  • 3/4 cup sugar
  • One fresh Vanilla Bean (don’t skimp on this ingredient, as it makes the end taste surreal) 

Directions:

1.    Whole milk adds a creamy texture to the custard.

2.    Pour six cups of whole milk into a saucepan over a low heat.

3.    Milk will scald quickly of you do not stir it often, so stir the pan often. Bring the milk up to about 200 degrees F.

4.    Real vanilla beans make the frozen custard delicious.

5.    Open a vanilla pod and scrape the seeds into the pan of warm milk. If you don’t have vanilla beans, wait and add vanilla extract later.

6.    Eggs add protein and thicken the mixture.

7.    Crack six eggs into a mixing bowl and add 3/4 of a cup of sugar. Whip them with a whisk or beaters until the mixture is creamy and smooth and no sugar granules remain.

8.    Don’t let the milk boil or it will spill over.

9.    Slowly pour the hot milk into the egg mixture, whisking it constantly to slowly warm up the eggs without curdling the proteins. Pour it back into the saucepan and place over medium heat.  The custard will coat the back of the spoon.

10.  Heat the mixture while constantly stirring it with a wooden spoon. The surface foam will subside as the custard heats up and starts to thicken. As soon as the custard coats the back of the spoon, remove it from the heat and continue to stir as it cools. Add the vanilla extract at this point if you didn’t use the fresh vanilla beans in step #5.

11.  Chill the custard for 12 hours. It will be thick and smell delicious. Freeze in the ice cream maker of your choice following manufacturer’s directions.

Lemon Pie Dessert without the Crust

Dessert, Fun Stuff, Weight Watcher Friendly May 16, 2013 Leave a comment

lemon dessertLemon Dessert = WW 1 point per cup

 About This Recipe

“For a sugar free, low fat dessert, this is really good. Truly, not even one point per dessert and it tastes just like lemon meringue pie without the crust. Be sure to use the cook and serve pudding mix, not instant.”

 Ingredients

  • 1 (7/8 ounce) cook package sugar-free vanilla pudding, mix ( not instant)
  • 2 cups water
  • 1 (1/3 ounce) package sugar-free lemon gelatin
  • fat-free can of Reddi-wip Cream

Directions

1.    Add pudding mix to water and mix well.

2.    Bring to boil.

3.    Stir with a whisk until thickened.

4.    Add box of  lemon Jello and stir in well.

5.    Pour into individual dessert dishes and refrigerate until set.

6.    Top with fat free Reddi-wip whipped Cream