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Showing posts with label DESSERT. Show all posts
Showing posts with label DESSERT. Show all posts

Oreo Truffles

I am definitely not a baker by nature, so I appreciate any dessert recipe that has the words “no bake” in front of it. And as you can see by the crazy zig-zag lines on top of these truffles, I’m not very crafty either. So basically, if I can make these oreo truffles look pretty, you can make these look prettier.

Is it bad that I make an entire batch just for me and my husband? I tried to freeze some of them to keep us from devouring the entire batch at once, but then I realize that I love eating these frozen. (I’m a weirdo though so I’m probably alone on that.)


I have tried to get fancy with these in the past and in doing some, had some serious fails, mainly when it comes to coloring the white chocolate. It’s doable, but there are some rules to follow when doing this.

Ingredients

  • 1 (15.25) oz. package Oreos (any flavor, double stuffed or regular both work)
  • 8 oz. cream cheese, softened
  • 12 oz. white melting chocolate- (Not chocolate chips, but high quality melting chocolate- I used Baker’s bars)
  • 6 oz. semisweet melting chocolate for topping (Or sprinkles, or Oreo crumbles)

Instructions

  1. Place the Oreos in a food processor and blend until fine crumbs are formed.
  2. Mix in the cream cheese until a sticky dough has formed.
  3. Roll about 1- 1 ½ tablespoons of dough into a ball and set aside on a plate or in a container that you can fit in the freezer. Freeze the balls for at least 30 minutes.
  4. ......................................


for full instruction please see: thecozycook.com

Easy Candy Recipe– Rice Crispy Peanut Butter Balls

When I was looking through my archives, I was surprised that I hadn’t posted this easy recipe for crispy peanut butter balls. It is one I got in a home ec class back in middle school. They’ve been a family favorite for decades!

My teacher called them peanut butter yummies, but they are like a rice crispy treat with peanut butter. I’ll take these peanut butter balls over rice crispy treats any day!

This recipe is really easy to throw together, and it’s perfect for summer because you don’t have to turn on the oven. So if your kids are begging for a treat this summer, try these out. Or even better, have the kids make them!


We like them just as they are, but you can also dip them into chocolate.

Ingredients

  • 1 cup corn syrup
  • 1 cup powdered sugar
  • 1 cup peanut butter (I like chunky the best)
  • 1 tsp vanilla
  • 4 cups Rice Krispies cereal

Instructions

  1. Stir together corn syrup and sugar in a large saucepan. Bring to a boil, stirring constantly.
  2. Remove from heat and add peanut butter and vanilla. Stir till smooth. Stir in cereal.
  3. .....................................


for full instruction please see: www.creationsbykara.com

No-Bake Cake Batter Truffles

Admit it … you know you’ve sampled a piece or two from that tube of pre-made refrigerated cookie dough, haven’t you? I mean, who hasn’t? And, who doesn’t love some form of cookie dough ice cream? If you answered no, then you have some catching up to do before reading! The rest of you may proceed as I introduce you to that scrumptious, delightful flavor in the form of No-Bake Cake Batter Truffles.

I stumbled upon these goodies on Pinterest, courtesy of The Girl Who Ate Everything, and was immediately enticed. And they looked easy enough to be made by an amateur such as myself. And it’s cake … covered in white chocolate … a win-win!


We’ve made these for birthday celebrations in the past, they work especially well for work functions where there’s a lot of people moving around as they are portable and bite-sized.  But of course, for regular birthdays we normally opt for Cream Cheese Frosted Chocolate Java Cake or a non-traditional birthday cake such as a Glazed Cinnamon Roll Cake.

These little dollops of sweetness were unbelievably easy and fun to make. And, since there are no raw eggs to worry about, you really can eat the cookie dough!

Ingredients
For the Truffles:

  • 1-1/2 c. flour
  • 1 c. yellow cake mix
  • 1/2 c. unsalted butter, softened
  • 1/2 c. white sugar
  • 1 tsp. vanilla
  • 1/8 tsp. salt
  • 3-4 tbsp. milk
  • 2 tbsp. sprinkles
  • For the Coating:
  • 16 oz. (8 squares) almond bark or vanilla flavored coating
  • Sprinkles
  • Pop sticks (for dipping)

Instructions

  1. For the truffles: Beat together butter and sugar using an electric mixer until combined. Add cake mix, flour, salt, and vanilla and mix thoroughly. Add 3–4 tbsp. of milk (I used 3) if needed to make a dough consistency. Mix in sprinkles by hand.
  2. Roll dough into one-inch balls and place on parchment or wax paper on a cookie sheet. Chill balls in the refrigerator for 15 minutes to firm up.
  3. For the coating: While dough balls are chilling, melt almond bark in the microwave in 30 second intervals until melted. Stir between intervals.
  4. .....................................


for full instruction please see: whoneedsacape.com

STRAWBERRY CHEESECAKE TRUFFLE BALLS CAKE POPS

It’s Valentine’s Week here at Modern Honey! Cake Balls were a huge trend 5 years ago and every baby shower or party I ever attended, offered these delectable creations. The Cake Pops were usually made using a cake mix and canned frosting.  Even though they may have tasted good, there is nothing like made-from-scratch desserts!

I wanted to make a homemade yellow butter cake and combine it with a handcrafted fresh strawberry cream cheese frosting to make the ultimate Strawberry Cheesecake Truffle Ball Cake Pop. It tastes like a mix between a strawberry cheesecake and strawberry shortcake. It is so creamy inside with the moist butter cake, cream cheese frosting, and pops of freshness from the strawberries. Absolutely heavenly!


Ingredients

  • Yellow Butter Cake:
  • 4 Large Eggs
  • 2/3 cup Whole Milk or Buttermilk
  • 1 teaspoon Vanilla
  • 2 1/4 cups Flour
  • 1 1/2 cups Sugar
  • 2 teaspoons Baking Powder
  • 3/4 teaspoon Salt
  • 1 cup Butter softened, cut into cubes
  • 2 Tablespoons Oil
  • 1/3 cup Vanilla Pudding Mix
  • Strawberry Cream Cheese Frosting:
  • 1/2 cup Butter softened
  • 1 - 8- ounce pkg. Cream Cheese softened
  • 2 cups Powdered Sugar
  • 1 cup Fresh Strawberries diced
  • Coating:
  • 2-3 cups White Melting Wafers Ghirardelli or Wilton
  • Optional:
  • Sparkling Sugar

Instructions

  1. Preheat oven to 350 degrees.
  2. In a small bowl, whisk together eggs, milk, and vanilla.
  3. In a standing mixer, stir together flour, sugar, baking powder, and salt.
  4. Beat the butter into the flour mixture, one cube at a time. Continue to beat until it resembles coarse crumbs.
  5. Add the 1/2 of the egg-milk mixture and oil and beat the batter is light and fluffy. Add remaining egg-milk mixture and vanilla pudding and mix just until combined.
  6. ...................................


for full instruction please see: www.modernhoney.com

PEANUT BUTTER CHOCOLATE BROOKIES

Peanut Butter Chocolate Brookies were part of a marathon baking day I had a week or so ago. We had decided we wanted to deliver some baked goods to our local firefighters and you know me, I pretty much can’t do anything in small quantities.

I made these Peanut Butter Chocolate Brookies, Cookie Dough Brownies, Triple Chocolate Hazelnuts Marshmallow Crunch Bars and homemade Twix (Chocolate, Caramel and Shortbread) Bars. Those last two recipes are coming soon!

Yes, I know. I’m a little excessive.


I knew something I made had to have peanut butter in it, if I have learned anything about sending treats out to friends, family and coworkers, it is that peanut butter and chocolate make for the ultimate combination!

Finally before sitting down with my giant file of brownie recipes I had to narrow down exactly what I should make. You may think I am a bit crazy here, but my personal recipe files contain over 35,000 recipes I’ve collected over the years (And about 2000 that I’ve personally created or edited heavily) so deciding to make sweets was just the beginning.

Here is what I figured about fire fighters and what they would appreciate. From my extensive research (read: I watch Chicago Fire a lot) I surmised they do their own cooking and dishes. Originally I thought about making some pies or perhaps a giant cake, but then I realized this meant they’d have to do dishes. I’m not about to create extra work for them!

INGREDIENTS
For the Brownie Base:

  • 3/4 cup unsalted butter , melted
  • 2 1/4 cups white sugar
  • 2 teaspoons vanilla extract
  • 3 eggs
  • 3/4 cup unsweetened cocoa powder
  • 3/4 teaspoon salt
  • 1 1/4 cups all-purpose flour
  • 3/4 cup dark chocolate chips
  • For the Peanut Butter Cookie Layer:
  • 1/2 cup vegetable oil
  • 1 cup sugar
  • 2 eggs
  • 1 1/2 teaspoon vanilla extract
  • 1/2 cup creamy peanut butter
  • 2 cup flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

INSTRUCTIONS
Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Preheat oven to 350 degrees.
  2. Grease or use baking spray on a 9x13 inch baking pan.
  3. In a large bowl add melted butter (let it cool for just a minute or so), sugar, eggs, and vanilla and whisk together until well combined.
  4. ..............................


for full instruction please see: dinnerthendessert.com

PALEO RASPBERRY CRUMB BARS

These bars are just pure magic. Nourishing your your tummies and making them so incredibly happy with three moist layers of cookie-ish goodness, fresh raspberry chia jam, and a crumbly crust! I am pretty sure cookie-ish is not a word, but just go with it…..

Because cookies make me happy. And so do these bars!

As I mentioned, 3 layers of pure goodness. But let’s talk about a bit of nutrition too, shall we? These are refined sugar-free, making them a perfectly legit breakfast item. They are packed with Omega 3’s, and in case you’ve been sleeping under a rock for about 10 years, WE NEED MORE OMEGA 3’s!!!


So I packed these with walnuts and chia seeds, two fabulous sources. Plus, they contain almond flour to give you a boost of protein and more healthy fats.

So are you looking for a healthy dessert? check. Looking for a nutritious afternoon snack or pick me up? check, check. Looking for something easy to pack in your kids’ lunchbox? check, check, check.

Looking for something that everyone will think tastes so delicious? check….BOOM. I’ve got you covered on all angles!

Ingredients

  •  Crust:
  •  2 cups almond flour or almond meal
  •  2 tablespoons coconut oil
  •  1 tablespoon vanilla extract
  •  1 tablespoon water
  •  ¼ teaspoon sea salt
  •  Filling:
  •  2 cups frozen raspberries
  •  1 tbsp lemon juice
  •  2 tbsp raw honey* or maple syrup
  •  pinch of lemon zest
  •  1 tbsp chia seeds
  •  Crumb topping:
  •  1 cup walnuts or almonds
  •  1/2 cup unsweetened shredded coconut
  •  2 tbsp coconut sugar
  •  1 tbsp coconut oil
  •  1/4 tsp salt

Instructions

  1. Begin by making your filling, this has a jam consistency. In a medium saucepan, combine raspberries, honey, lemon juice and lemon zest. Heat to a medium to medium high heat, until mixture begins to bubble. Let bubble for 1-2 minutes, then lower heat to a simmer. While simmering, be sure to mash the berries with a wooden spoon. Cook for an additional 2-3 minutes, remove from heat. Add in chia seeds. Let cool for 5-10 minutes before transferring to a glass jar or dish, and place in the fridge to cool completely. This will take about 1 hour, but you can also make the filling and let sit overnight.
  2. Now make the crust: Preheat your oven to 350 degrees. Line an 8x8 square pan with parchment paper and lightly grease. Combine all of the crust ingredients into a food processor and pulse until mixture is crumbly. Take mixture and carefully distribute over the parchment paper, pressing down firmly and evenly. Place inside the oven and bake for 13 minutes, or until lightly golden brown. Remove from oven and let cool for 20 minutes. Leave the oven hot.
  3. ................................

for full recipes please see : www.wholesomelicious.com

LIME BABY CAKES

These vibrant Lime Baby Cakes are fun, ultra tasty, and completely addictive! Buttermilk makes these mini cupcakes dense and moist, and lime juice and zest give them zingy fresh citrus flavor. A swirl of cream cheese frosting on top offers the perfect creamy contrast.
Read more at https://www.afarmgirlsdabbles.com/key-lime-baby-cakes/#t1XoSEBwQZEzqfZT.99

For Mother’s Day, I wanted to share a recipe that I know Mom loves, but one that she doesn’t actually make for herself. (She likes to find them already made at our house!)


So whenever I make these Lime Baby Cakes, I stash a few away in the freezer for the next time she visits us. It’s what any good daughter would do, right?

I hope you like these awesome little cakes – they’re also especially great for St. Patrick’s Day and Cinco de Mayo. But really, these baby cakes would be welcome at most any celebratory occasion!

(This post was previously published May 2010 and has been a popular recipe with family, friends, and readers. Some of the photographs and text were updated in 2018.)

INGREDIENTS:
FOR THE BABY CAKES:

  • 3-1/2 c. all-purpose flour
  • 2-1/4 tsp. baking powder
  • 3/4 tsp. kosher salt
  • 1 c. unsalted butter, at room temperature
  • 2-1/2 c. sugar
  • 4 large eggs, at room temperature
  • 5 T. fresh lime juice
  • 2 T. finely grated lime peel
  • neon/electric green food coloring – I use this or this
  • 1-1/2 c. buttermilk

FOR THE FROSTING:

  • 8 oz. cream cheese, at room temperature
  • 1-1/2 c. powdered sugar
  • 1/2 c. unsalted butter, at room temperature
  • 1 T. finely grated lime peel
  • 1/2 tsp. pure vanilla extract

DIRECTIONS:
FOR THE BABY CAKES:

  1. Preheat oven to 350°F.
  2. A couple notes: I prefer to use flexible silicone mini muffin pans with no paper liners for this recipe, but you can also prepare metal mini muffin pans with paper liners. I use these silicone muffin pans, which yield a little bigger mini cupcake than most – which I like! Sizes of mini muffin pans vary quite a bit, so your yield and baking time may vary.
  3. ......................................


for full recipes please see : www.afarmgirlsdabbles.com

Chocolate Buttermilk Cake with Frosting

A moist and delicious chocolate cake made with buttermilk and cocoa powder and  topped with a homemade chocolate frosting that’s plenty sweet. The frosting has a little crunch here and there from some toasted pecans. They taste so good with chocolate.

With buttermilk in the batter and in the frosting, this cake makes good use of Buttermilk. Do you find that you frequently have a carton of Buttermilk at the back of the fridge that’s about to go bad? I almost always seem to.

This is a simple, old-fashioned cake that is always a winner. It’s basically a Texas Sheet Cake except instead of baking it in the typical jelly roll pan (half sheet pan), I’ve made it in a 9X13-inch pan so that it is a little thicker. Chocolate Buttermilk Cake is both light and insanely rich at the same time. It’s very difficult not to go back for another bite. And another. And another. It will keep calling out your name until every last bit is gone.


One minute, you’ll be swooning over it, professing your love. The next minute you’ll be telling it how much hate it for making you eat too much.

Ingredients
Cake

  • 1 cup Challenge butter
  • 1/3 cup unsweetened cocoa
  • 1 cup water
  • 1/2 cup buttermilk
  • 2 large eggs
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 2 cups sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • Chocolate-Buttermilk Frosting
  • 1 cup Challenge butter
  • 1/4 cup unsweetened cocoa
  • 1/3 cup buttermilk
  • 1 (16-ounce) package confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup toasted pecans

Instructions

  1. Preheat oven to 350 degrees and grease a 9X13-inch pan.
  2. Combine 1 cup butter, 1/3 cup cocoa, and 1 cup water in a small saucepan and heat over low heat, stirring constantly, until butter is fully melted. You can cut the butter into pieces to speed up the process. Remove from heat.
  3. Using an electric mixer, beat buttermilk, eggs, baking soda, and vanilla extract until smooth.
  4. .......................................

for full recipes please see : spicysouthernkitchen.com

EASY COOKIE DOUGH BROWNIES

 




Recipe - Chocolate Peppermint Brownie Bars

These delicious brownie bars are filled with the flavors of both chocolate and peppermint.





Ingredients
1 package family-size fudge brownie mix
2 1/2 cups confectioners’ sugar
1/2 cup 1 stick plus 7 tablespoons butter, divided
1 1/2 tablespoons heavy cream
1 teaspoon McCormick® Pure Peppermint Extract
12 ounces semi-sweet baking chocolate coarsely chopped
Crushed peppermint candies optional

Instructions

  1. Preheat oven to 350°F. Prepare brownie mix as directed on package. Spread in greased foil-lined 15x10x1-inch baking pan.
  2. Bake 15 minutes or until toothpick inserted into center comes out almost clean. Cool in pan on wire rack.
  3. Visit Chocolate Peppermint Brownie Bars @ lovefromtheoven.com for full instructions.

Recipe - Cranberry Mimosa Cupcakes

These Cranberry Mimosa Cupcakes are made with a moist cupcake filled with orange and champagne flavor, then topped with cranberry frosting that’s flavored with a bit more champagne! They are a classic Cranberry Mimosa Cocktail in cupcake form – perfect for the holidays!
yield: 12-14 CUPCAKES



INGREDIENTS:

SPARKLING CRANBERRIES
1 1/2 cups (310g) sugar, divided
1/2 cup (120ml) water
1 cup (120g) fresh cranberries

CUPCAKES
6 tbsp (84g) unsalted Challenge butter, room temperature
3/4 cup (155g) sugar
1 tsp (5ml) vanilla extract
1/4 cup (57g) sour cream, room temperature
1 tbsp (15g) grated orange zest
3 large egg whites, room temperature
1 1/4 cups (163g) all purpose flour
2 tsp (8g) baking powder
¼ tsp salt
3 tbsp (45ml) fresh squeezed orange juice, room temperature
7 tbsp (105ml) champagne, room temperature

FROSTING
1 cup (120g) fresh cranberries
2 tbsp (30ml) water
½ cup (104g) sugar
½ cup (112g) salted Challenge butter, room temperature
½ cup (95g) vegetable shortening
3 cups (345g) powdered sugar
2-4 tbsp (30-60ml) champagne

1-2 Oranges, sliced

DIRECTIONS:

  1. To make the cranberries, bring 1/2 cup sugar and the water to a simmer in a saucepan. Simmer until sugar is completely dissolved.
  2. Pour simple syrup into a heatproof bowl and allow to cool for about 10 minutes.
  3. Add cranberries and stir to coat. Refrigerate cranberries in syrup overnight, stirring a couple times to coat with syrup.
  4. Visit Cranberry Mimosa Cupcakes @ lifeloveandsugar.com for full directions.

Recipe - Buckeye Balls

This recipe for buckeye balls is the classic peanut butter balls dipped in dark or white chocolate.


Servings: 20 buckeye balls





Ingredients

1 1/2 cups creamy peanut butter
1/2 cup butter at room temperature
3 1/2 cups powdered sugar sifted
8 ounces chocolate chips or candy melts/almond bark can be dark chocolate, white chocolate or both
2 tablespoons vegetable shortening
optional: 1/2 cup holiday sprinkles

Instructions

  1. Place the peanut butter, butter and powdered sugar in a large bowl. Mix until the ingredients are incorporated, then knead with your hands until a smooth dough forms.
  2. Shape the dough into tablespoon sized balls and place on a sheet pan that's been lined with parchment paper.
  3. Visit Buckeye Balls @ dinneratthezoo.com for full instructions.

Recipe - Copycat Cheesecake Factory Pumpkin Cheesecake

You should make this cheesecake at home!  Tasting like the Cheesecake Factory menu favorite, this Copycat Cheesecake Factory Pumpkin Cheesecake recipe is easy to make at home. The best pumpkin pie cheesecake! Make pumpkin cheesecake for your next party or potluck.

Yield: 16 slices



INGREDIENTS

12 tablespoons melted unsalted butter
2 1/2 cups graham cracker crumbs
2 3/4 cups sugar
1 teaspoon salt, plus a pinch
2 pounds room temperature cream cheese
1/4 cup sour cream
1 15-ounce can pure pumpkin
6 large room temperature, lightly beaten eggs
1 tablespoon vanilla extract
2 1/2 teaspoons ground cinnamon
1 teaspoon ginger, ground
1/4 teaspoon cloves, ground
2 cups whipped cream, sweetened
1/3 cup roughly chopped, toasted pecans

INSTRUCTIONS

  1. Preheat oven to 325 degrees Fahrenheit with rack in the center position.
  2. Using some of the butter, coat a 10-inch springform pan.
  3. In a bowl, mix the rest of the butter with the graham cracker crumbs, 1/4 cup of the sugar and a pinch of salt.
  4. Packing it tightly and evenly, press the crumb mixture into the bottom and up the sides of the pan. Alternatively, you can pack a thicker firm crust just on the bottom of the pan.
  5. Visit Copycat Cheesecake Factory Pumpkin Cheesecake @ allshecooks.com for full instructions.
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