girlfriends' kitchen: dessert

Showing posts with label dessert. Show all posts

Thursday, November 6, 2008

Apple Cranberry Cookie Cobbler

Apple Cranberry Cookie Cobbler

4 Granny Smith apples, peeled, cored, and sliced
1-16oz. can whole berry cranberry sauce
1/3 c. packed brown sugar
3 tbs. Flour
1 tsp. ground cinnamon

1 - 18oz. pkg. Refrigerated Sugar cookie dough (put in freezer)
Preheat oven to 400. Peel, core, and slice apples using Apple Peeler, Corer, Slicer. Cut apples in half; place in Deep Dish Baker or Pie Plate. Combine cranberry sauce, sugar, flour, and cinnamon in 1 qt. Batter Bowl; mix well. Pour over apples; mix well with Super Scraper. Slice sugar cookie dough with Crinkle Cutter into 1/4 in. thick slices. (You may have leftover dough.) Arrange sliced dough evenly over apple mixture. Bake 30-35 minutes or until apples are tender and top is golden brown. Yield: 12 servings.
enjoy!

if you can't tell, this recipe is via pampered chef :) it's great for a fall treat!

Wednesday, October 8, 2008

Brownie Cookies

I can't wait to try these...

1 pkg. regular brownie mix
1/2 cup flour

Mix the brownie mix just like the directions say on the box. Add 1/2 cup of flour. Drop the dough on a cookie sheet. Bake for 10-12 minutes.

Sunday, June 22, 2008

Peanut Butter Cups

Ingredients:

2 1/2 cups graham cracker crumbs
1 cup peanut butter
1 cup butter, melted
2 cups semisweet chocolate chips
2 3/4 cups confectioners' sugar

DIRECTIONS:
In a medium bowl, stir together graham cracker crumbs, confectioners' sugar, peanut butter and melted butter. Press firmly into the bottom of a 9x13 inch pan. Melt chocolate chips over a double boiler or in the microwave, stirring occasionally. Spread melted chocolate over the crumb crust. Chill for about 5 minutes, then cut into bars before the chocolate is completely set, then chill until ready to serve.

Thanks, Tiana

Sunday, April 6, 2008

Divvies Chocolate Cupcakes

The other night I wanted to make cupcakes but had no eggs. Luckily, I remembered this cupcake recipe from the Martha Stewart show...turned out super yummy! However, I don't know about the frosting as I tried something a little more traditional ;)

Ingredients

Makes 1 dozen
1 1/2 cups cake flour (not self-rising)
3/4 cup sugar
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons vegetable oil
1 tablespoon white vinegar
1 teaspoon pure vanilla extract
1 1/4 cups water
Divvies Vanilla Frosting
Directions

Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, mix together oil, vinegar, vanilla, and water until well combined. Add flour mixture to the mixer and mix until smooth, scraping down the sides of the bowl with a spatula as necessary. Batter should look and feel more watery than normal cake batters.
Pour batter into prepared muffin tin, filling each cup 1/2 to 3/4 full. Transfer to oven and bake, rotating pan halfway through cooking, until a cake tester inserted into the center of one of the cupcakes comes out clean, 20 to 25 minutes.
Immediately remove cupcakes from muffin tin and transfer to a wire rack. Let cool completely before frosting.

Saturday, March 1, 2008

German Chocolate Cheesecake

Okay, I realize I have totally slacked at keeping up this blog!! In an effort to do better... I copied this recipe from my friend Kylie's blog. I thought it looked heavenly.

Cheesecake Factory
German Chocolate Cheesecake
Cheesecake:
24 oz cream cheese, softened and cut into chunks
1/2 cup sugar
2 eggs
1/4 cup sour cream
1 teaspoon vanilla extract

With an electric mixer or in a food processor, blend together all the ingredients until smooth. Set aside.

Chocolate Cake:
4 ounces unsweetened chocolate
1/2 cup butter
2 cups sugar
4 eggs
2 teaspoons vanilla extract
1 1/2 cups flour

In a large microwave safe bowl, combine chocolate and butter. Microwave on high for 2 to 3 minutes or until just melted. Cool slightly. With fork, beat in sugar, eggs and vanilla until smooth. Add flour and mix until well blended. Spoon into well greased 9 1/2 inch springform pan, spreading evenly. Carefully spread the cheese mixture evenly over the top of the chocolate batter. Bake in a preheated oven at 425 degrees for 15 minutes. Reduce the oven temperature to 350 degrees and continue to bake for 55 to 60 minutes. Turn off oven, open the door and let the cake cool completely to room temperature. Refrigerate until well chilled. Remove the sides from the springform pan and invert the cake onto a serving plate to the cheesecake is on the bottom and the chocolate cake in on top. Spread the sides with the Chocolate Glaze and the top with the German Chocolate Frosting. Refrigerate until serving time. Garnish with whipped cream if desired.

Chocolate Glaze:
1/2 cup chocolate chips
2 Tablespoons whipping cream

In a small microwave safe bowl combine the chocolate chips with the whipping cream and microwave on high for 45-60 seconds. Beat until smooth. Spread on sides of cheesecake.

German Chocolate Frosting:
2 egg yolks
2/3 cups sugar
1/3 cup butter, cut into small pieces
2/3 cup whipping cream
1 teaspoon vanilla extract
1 cup flaked coconut
1 cup chopped pecans

In a small microwave safe bowl, beat egg yolks. Stir in sugar, butter and whipping cream. Microwave on high 4 minutes, stirring every minutes. Remove from microwave ans stir in vanilla extract. Stir in pecans and coconut. Refrigerate until mixture is of spreading consistency. Spread on top of cheesecake.

Thursday, November 29, 2007

Waldorf salad...(fruit salad)

1/2 cup walnuts (or peanuts)
1/2 cup plain or vanilla yogurt
3 tbl. sugar
1 tbl. lemon juice
salt and cayenne pepper to taste
2 cups apples dices
1 1/2 cup seedless red grapes halved
1 cup celery sliced
1/2 cup shredded coconut

whisk together yogurt sugar and lemon juice. Sprinkle in seasoning to taste. I know it sounds odd but salt and cayenne pepper really enhances the flavor don't leave it out. you can use chili powder if you don't have cayenne. stir in all other ingredients.
delicious! this is great for any meal, Breakfast, lunch and dinner! yeah!

Monday, November 5, 2007

Chocolate Chip Cheese Ball

8 oz cream cheese, softened
1/2 cup butter, softened
1/2 tsp vanilla
3/4 cup confectioners' sugar
2 TBSP brown sugar
3/4 cup minature chocolate chips
3/4 cup finely chopped pecans

Beat the cream cheese, butter and vanilla in a mixing bowl until creamy. Add the confectioners' sugar and brown sugar a few tablespoons at a time, beating just until combined. Stir in the chocolate chips. Chill, covered for 2 hours. Place the cream cheese mixture ona large piece of plastic wrap and shape into a ball. Chill for at least 1 hour. Just before serving roll the cheese ball in pecans.

Serve this with graham crackers.

I promise this is yummy.

Spiced Banana Chocolate Sundaes

Heavy Cream
Chocolate Syrup
vanilla Ice Cream
4 tbl unsalted butter
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp cloves
4 bananas, ripe, but firm.

melt butter in skillet, when heated and bubbling add sliced bananas sprinkle spices on top. stir quickly and remove bananas from skillet. Place bananas on top of ice cream drizzle with chocolate and cream, enjoy.

Thursday, October 25, 2007

Cookies

Tuesday, October 23, 2007

Lemon Raspberry Pie

Lemon Raspberry Pie
By Tiana Gray

Ingredients:
Graham cracker pie crust
Lemon Pudding and Pie Filling (Cook and Serve) 3 cups worth
Eggs
Cool Whip (can use small container but big one would probably work better)
1 cup raspberries (I buy frozen bag)

To make:
1. Just make your lemon pie filling with the eggs as it says on the
package. Then let it cool. After it has cooled pour half
(11/2 cup) of the pudding into the crust.
2. Then sprinkle one cup of
raspberries on top. Mix most of the cool whip into the remaining
pudding that is in the pot and stir. Then pour that on top of
the raspberries. Then spread more cool whip all by itself on top of
that and garnish with berries if you want.

girlfriends' kitchen