Desserts

[Mothering by Heart]

Share your scrumptious concoctions here :)

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[Allison]

http://cake.allrecipes.com/az/ButteryCnnmnCke.asp

[Allison]

This is SO good! It's neat how it stays gooey on the inside.
http://www.cdkitchen.com/recipes/recs/273/Hot_Fudge_Cake35961.shtml

[Abinsmom]

I make this cake every two weeks during the summer -- we pick fresh blueberries and have to find ways to use them! It is also just as wonderful with frozen blueberries any time of the year -- just dump them in frozen and it still comes out beautifully! Enjoy!

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BLUEBERRY POUND CAKE (Cooking Light)

2 cups granulated sugar
1/3 cup butter or stick margarine, softened
½ cup (4 ounces) 1/3-less fat cream cheese (neufchatel), softened
3 large eggs
1 large egg white
2 tsp vanilla extract
3 cups all-purpose flour, divided
2 cups fresh or frozen blueberries
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 (8-ounce) carton lemon low-fat yogurt
cooking spray
½ cup sifted powdered sugar
4 tsp lemon juice

1. Preheat oven to 350 degrees.
2. Beat granualted sugar, butter, and cream cheese at medium speed of a mixer until well-blended (about 5 minutes). Add eggs and egg white, 1 at a time, beating well after each addition. Beat in vanilla.
3. Lightly spoon flour into dry measuring cups, and level with a knife. Combine 2 TBS flour and blueberries in a small bowl; toss to coat. Combine remaining flour, baking powder, baking soda, and salt. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. Fold in blueberry mixture.
4. Pour batter into a 10-inch tube pan (angel food cake pan) coated with cooking spray. Sharply tap pan once on counter to remove air bubbles. Bake at 350 degrees for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean.
5. Cool cake in pan 10 minutes on a wire rack; remove cake from sides of pan. Cool 15 additional minutes on wire rack; remove cake from bottom of pan. Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake. Cut into slices using a serrated knife. Yield: 16 servings (serving size: 1 slice)

Calories: 288 (22% from fat)
Fat: 6.9g (sat 3.9g, mono 2g, poly 0.4g)
Protein: 5g
Carb: 52.2g
Fiber: 1g
Chol: 56mg
Iron: 1.2mg
Sodium: 212mg
Calc: 45mg

[Abinsmom]

This is so simple, makes a ton, and is a good gift idea during the holidays!

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Chocolate Peanut Clusters

1 ½ boxes good-quality unsweetened chocolate (8 oz. each)
1 ½ pounds chocolate almond bark
4-5 cups cocktail peanuts

Melt chocolate and almond bark together in saucepan over medium heat. Add peanuts and stir well. Drop by spoonfuls onto waxed paper and cool completely. Makes about 50 clusters 2 ½” diameter.

[Radosny Matka]

Title: Double Quick Pumpkin Bars

Description:
A good fall/Halloween bar cookie.
They keep up to a week when covered and refrigerated.

This recipe is very quick and easy.

Ingredients:
1 c vegetable oil
4 eggs
2 c granulated sugar
2 c canned pumpkin
1 t baking soda
1/2 t salt
2 t baking powder
2 t cinnamon
2 c all purpose flour


FROSTING
3 oz cream cheese, softened
6 TB margarine, softened
1 t milk
1 t vanilla extract
2 c confectioners sugar

Directions:
Preheat oven to 350

In large bowl, cream oil, eggs and sugar. Add remaining cookie ingredients and mix well.

Pour batter into ungreased 15 x 10 inch jelly roll pan.

Bake 20 to 25 minutes. Cool completely and frost with cream cheese frosting.

To make frosting, cream together all the frosting ingredients. Spread on cooled, uncut cookies. After frosting has set, cut into bars.

Store leftover bars, covered and in the refrigerator.

You can also add chopped walnuts or raisins to the recipe

[RealLifeMama]

My favorite cookies!
http://vegweb.com/recipes/sweets/cookies33.shtml
I love to experiment with different extracts and nuts and butters.
SOme of my favorite combinations are:

Almond butter, coconut for half of the oatmeal, almond extract, and almonds for nuts
Peanut butter, raisins instead of nuts, and vanilla extract
Good with white chocolate chips and cranberries, too.

[musicmama]

The very best Strawberry Cake (and easy, too! We get $4.95 a slice for this at the coffee shop!! Shhh!)

Prepare a box of strawberry cake mix to package directions in a 9x13 pan.
Poke holes in the top and top with a large package of thawed, sugared strawberries (the ones you buy frozen at the store, the large plastic container).
Top with cool whip!

Ta daaaaaaaaaaa!

[Punkie]

These are really great and super moist!

Vegan brownies
1/2 cup Earth Balance
1/4 cup Tropical Source Chocolate Chips (they are vegan)
1 cup sucanat, turbinado, or brown sugar
1/2 cup all purpose flour (or use fluten-free flour mix plus 1/4 tbsp xanthum gum)
Equivalent of 2 eggs
1/2 tsp baking powder
1/4 tsp salt
1 tsp vanilla
1 cup tropical source chocolate chips
1/2 cup chopped walnuts

Preheat oven to 325. Grease 8" square baking pan. Melt butter and 1/4 cup of chocolate chips in microwave on about 30% power (or in a double boiler). Combine with sugar. Set aside. Sift flour, baking powder, and salt. Add to butter mixture. Add vanilla and eggs. Blend thoroughly. Add remaining chips and nuts. Pour into pan and cook 30-35 minutes or until the center is set. Do not overcook :) They will be moist.

[Punkie]

Today I altered my mom's oatmeal chocolate-chip cookie recipe to be vegan, and it turned out amazing! The best part was that we could eat the dough safely! Yum! My casein-allergic son was in heaven :grin

1 cup vegan Earth Balance (or you could use butter)
1 cup firmly packed brown sugar
1/2 cup white sugar or sucanat
Replacement for 2 eggs - 4 TBS water, 2 TBS oil, 1 tsp baking powder
1 tsp vanilla
3/4 cup unbleached all-purpose flour
3/4 cup wheat flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 1/2 cups oats
1 cup vegan chocolate chips (We use "Tropical Source" brand)

Cream the "butter" and the sugars until creamy. Add the egg substitute and vanilla. Beat well. Combine flour, baking soda, cinnamon, and salt. Mix well. Hand stir oats and raisins.

Bake 10-12 minutes in a 350 oven :)

I make them one batch at a time and store the rest in the fridge. That way we don't eat them all at once!

[MoongardenMama]

Here's our family fave for all you chocoholics about there. A variation of this is served every year at the Wisconsin State Fair, and people pay like $3.75 per piece :rolleyes...Pity too, cuz our recipie blows theirs away if I do say so myself!

CHOCOLATE SAUCE CAKE
Lighly grease, but do not flour an 8x8 square cake pan (glass if possible)
1 c flour
2 tsp baking powder
1/2 tsp salt
3/4 c sugar
2 tbsp cocoa
1/2 c milk
1 tsp vanilla
2 tbsp shortening

Using your Kitchen aid or hand held mixer, to mix all ingredients to a smooth batter. Pour into greased 8x8 square pan, tilt pan until evenly distributed (it will seem like there's not much batter - but don't panic!)

mix together well:
3/4 c brown sugar
1/4 c cocoa

Lightly, EVENLY spread this dry mixture onto the cake batter that is already in the pan- DO NOT MIX INTO THE BATTER it is only a topping...so far!!

Then, take 1 3/4 cups of HOT water and slowly, evenly, pour it over the whole thing. Be careful now, not to pour to quickly to make holes in your batter. Bake in the oven at 350 for 45 minutes. When you check it at about 35 minutes, you will see that the cake part has risen to the top and a delicious chocolate sauce has formed underneath the cake! Let it go the whole 45, unless you know you have a quick oven. You can still test it the same as with other cakes - a stick should still come out dry, just only stick it in half way.

Let this COOL for about 15 minutes - but no longer, you want it nice and warm and saucy to go with the VANILLA ICE CREAM you'll serve it with. YUM!

[Iarwain]

Halvah - my own recipe compounded from others I looked at to get an idea of proportions

1 cup tahini
1/4 cup honey
1/4 cup wheat germ

1/4 tsp allspice
1/4 tsp cinnamon
1/4 tsp ginger

optional: A couple Tbs cocoa or carob powder (sorry I didn't measure so can't give exact amounts)

Mix everything together real well except the optional cocoa/carob. Then add the cocoa or carob and mix it in a little to give a swirled effect. Line a loaf pan with waxed paper or plastic wrap and press mixture into the bottom to make an even layer. Chill in the fridge for an hour or two then turn out and cut into squares.

Tip: If you have one of those Pampered Chef measuring cups that lets you push out goopy ingredients this is the time to use it.


Soooo yummy and pretty healthy too! The spices were my own improvisation, so feel free to experiment. This is just so easy to make! :)

[Wonder Woman]

1 stick of butter
1 and 1/2 cup sugar

cream together.

add 2 eggs and beat.

add 1/2 c of juice from a jar of maraschino cherries
and
1/2 c of milk.

stir, and add 20 chopped cherries
and 1 large box vanilla pudding mix.
and 3 cups of self-rising flour.

Bake at 350 for 20 minutes or so, until it's not jiggly ;)


FROSTING:
vegetable shortening
powdered sugar
remaining cherries and juice
1 tsp vanilla
and milk

in whatever quantities you need to frost your cake and have gooey leftovers to lick off the beaters :mrgreen

(I'm a horrible recipe person - I just throw stuff in until it tastes right. But this was yummy, so I wanted to try to share!)

[Punkie]

This was listed in our newspaper today as the "local" recipe. It is delicious, and I was able to make it dairy-free by substituting Earth Balance for the butter :)

The article says that you can use any jam or preserve. I had some cherry jam here and it turned out great!

Lafayette Oatmeal Day Raspberry Bars
2 1/2 cups Quaker Quick cooking oatmeal (I used regular though)
2 1/2 cups flour
Pinch salt
3/4 cup sugar
1 1/2 cups melted butter
1 1/2 teaspoons Mexican vanilla (I omitted due to an allergy in the family)
1 12-ounce jar of raspberry preserves of the highest quality you can get
2 tablespoons Chambord liqueur, or water if you prefer

Preheat oven to 375 degrees. Grease a 13x9x2 baking pan. Combine oats, flour, salt and sugar. Add melted butter and vanilla to dry ingredients. Combine until crumbly. Put about 3 cups of the oatmeal mixture into the bottom of your pan and press it down. Mix together the liqueur or water along with the preserves/jam. Spread the jam mixture over the oatmeal mixture. Sprinkle the remaining oatmeal mixture on top of the preserves and press it down to make it even. Bake 18-23 minutes or until the top is very brown. Cool on rack and cut into bars. Store in an airtight container.

[luvinmykidz]

Where is the drooling smiley????? :mrgreen

Just made this tonight!! DELICIOUS!!!

Chocolate Banana coffee cake with chocolate cream cheese icing!!

INGREDIENTS:

1 1/4 cup cake flour
1 cup unsweetened cocoa powder
1 tsp baking soda
3/4 tsp salt
2 bananas, soft and mashed
1/2 cup sour cream
1/2 cup butter, softened
1 cup sugar
1/2 cup light brown sugar
2 eggs
1 tbs instant coffee, dissolved in 1 tsp water
1 tsp vanilla

PREPARATION:

Preheat oven to 350F, and grease a 10-inch Bundt pan. In a large mixing bowl, combing flour, cocoa, baking soda and salt. In another small bowl, mix bananas and sour cream. In yet another bowl, beat butter and sugars together until fluffy. Add eggs to the butter mixture, 1 at a time, mixing in between. Beat in espresso and vanilla. Beat in flour mixture, alternating with the banana mixture. Pour batter into bundt pan and bake for 50 minutes. Let cool before removing from pan.

Frosting:
Makes: 4 cups, enough to frost a 2- or 3-layer cake
Preparation time: 10 minutes

1 package (8 ounces) cream cheese, at room temperature

8 tablespoons (1 stick) butter, at room temperature

1/2 cup unsweetened cocoa powder

1 teaspoon pure almond extract or pure vanilla extract

4 cups confectioners' sugar, sifted

Place the cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low speed until combined, 30 seconds. Stop the machine. Add the cocoa powder, extract, and confectioners' sugar and blend with the mixer on low speed until the ingredients are moistened, 30 seconds. Increase the speed to medium and beat until the frosting is

fluffy, 2 minutes more.

Use at once to frost the top and sides of the cake of your choice

YUMMY!!!! :yum

[ladybug]

http://img.photobucket.com/albums/v631/houseplantgirl/StephaniesMonsterCookies.jpg

[RealLifeMama]

those sound good! Do you have instructions, too?

[Moon]

One of our absolute favorites, pumpkin chocolate chip cookies :yum I doubled this last time, it didn't last a full 24 hours before being totally devoured. I had many gluteny friends ask for the recipe, so that part is added too. Use either the gluten free flours (in red), or the gluten flour (in blue), not both!

Ingredients
1 cup pumpkin (canned or cooked)
1 cup sugar
1/2 cup oil
1 egg
1 cup chocolate chips
GLUTEN FREE:
1.5 cups rice flour, brown or white
1/2 cup potato starch\
1 tsp xanthan gum
GLUTEN:
2 cups light flour
2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1 tsp baking soda dissolved in 1 tsp milk


Mix oil, sugar, pumpkin, and egg, blend til smooth and set aside. Mix together either the GF flours or regular flour with baking powder, cinnamon, and salt. Add the dry to the wet, add the baking soda with milk, and mix well. Fold in chocolate chips.

Make medium sized cookies on a greased cookie sheet. Bake at 375 for 10-12 minutes. :grin

[herbalwriter]

Boy, do those sound good! Thanks for the link from the other thread. :grin

[Wonder Woman]

reposting the soynut fudge recipe :tu


4 c. sugar
12 oz soymilk
1 cup lactose free margarine
1 cup soynut butter
1 7oz. jar marshmallow fluff



sugar, soymilk, and margarine over medium heat until soft ball stage.
remove from heat, stir in fluff and soynut butter, and beat w/ electric mixer until it begins to get stiff. Pour into a pan that has been coated w/powdered sugar.
Enjoy the sugar rush, and try to not eat it all in one night ;)

[furrysmommy]

Death By Chocolate

6 packs choc. ins. pudding
6 packs vanilla ins. pudding
2 cart. whipped topping
1 large pack choc. cookies
8 chocolate candy bars (frozen)

Mix pudding according to package directions. Let set for 30 min. before using. Break the candy bars.
In very large bowl crumble 1/2 the cookies. Pour 1/2 choc. pudding over the cookies. Then pour half van. puding over this. Pour over this one cart. whipped topping. Top with 1/2 of the candy.
repeat
let set at least one hour before serving.

[furrysmommy]

Fruit pizza

1 18 oz.pkg. sugar cookie dough
1 8 oz. pkg. cream cheese
1 pint strawberries sliced
2 bananas sliced
1 can mandarin oranges
2 cups cool whip
1 TBSP lemon juice

Roll dough onto lightly greased pizza pan. Bake 10-12 minutes at 350 degrees. Cool. Blend cream cheese with lemon juice and cool whip to soften. Spread on cookie. Arrange fruit on top as you like it. Enjoy

[Hermana Linda]

Easy Overnight Macaroons

4 cups of oatmeal
2 cups of brown sugar
1 cup of oil,

Mix together well and let them sit all night. 

The next day mix in

2 beaten eggs
1/2 tsp of salt
1 tsp of almond extract

Drop from a teaspoon onto a greased cookie sheet and bake for about 15 min at about 325-350 (whatever works best for your oven)

These are sooo good and taste like macaroons.  Or course, if you don't like macaroons, you probably won't like these.  :giggle

[herbalwriter]

Those macaroons sound good! I wonder if you could mix in shredded coconut. I am up to my eyeballs in spare shredded coconut I got to make my mom's coconut birthday cake. I bought too much. :doh

[Hermana Linda]

Those macaroons sound good! I wonder if you could mix in shredded coconut. I am up to my eyeballs in spare shredded coconut I got to make my mom's coconut birthday cake. I bought too much. :doh


:tu Go for it! It sounds great! I don't know whether you'd want to add them right before baking or the night before. :think I doubt it would make a difference. Let me know how it turns out. Wish you lived nearby, I'd like to try them. :yum

[herbalwriter]

I'd love to let you try them! I think mixing in the coconut the night before would be best because it would soften a little. :shrug I love cooking experiements! I think I am a closet chemist. ha ha

Edited to ask: how many does it make?

[Hermana Linda]

:yum So, do you live in the Los Angeles area?

It makes a lot. It's 4 cups of oatmeal. It would depend on how big you make the cookies. :scratch I believe I made 3 big trays of them and we all munched as much as we wanted at New Years. We had 2 guests, so there were 6 of us. We had some left over too. :yum

[herbalwriter]

Okay, so since I am a single mama with a 2 yo, I will maybe make 1/4 the recipe! :giggle

And I live in Appalachia, so nope, nowhere near you! :(

[Hermana Linda]

:giggle Sounds like a plan. Unless you want to take cookies to church or something.

[herbalwriter]

I am going to try these tonight, and resist the urge to add chocolate chips in the morning. :mrgreen

[herbalwriter]

OH

MY

GOODNESS.

Those are the most fabulous cookies/macaroons I have ever tasted. :yum :jawdrop :yum :jawdrop I added coconut and it worked beautifully. I also added some vanilla and upped the almond ext. a bit. I LOVE these! And I love how they are a springboard recipe, too - I could add anything from dates to chopped marischino cherries to these.

I made half the recipe and only baked one batch, refrigerating the rest of the dough. I am so tempted to bake the rest right now, because the ones we made are all gone!! Ds loved them, too, and they are almost all oatmeal so I didn't feel too guilty. Thanks for this recipe!!!!!

[Hermana Linda]

I made half the recipe and only baked one batch, refrigerating the rest of the dough. I am so tempted to bake the rest right now, because the ones we made are all gone!! Ds loved them, too, and they are almost all oatmeal so I didn't feel too guilty. Thanks for this recipe!!!!!


I'm so glad you liked it. :O I have never added anything to them, although I have considered it. I think you should bake the rest soon, as it has raw eggs in it. JMO. Did you cut the sugar? I have a batch ready to add the eggs and bake, and dh told me to use only 1 and a 1/2 cups of sugar. I hope it turns out good. :yum That will make it even more healthy, to cut the sugar a bit. I'll add some vanilla and up the almond a bit too, thanks for the tip. I had also considered that, but chickened out. :giggle How much vanilla did you add? 1 tsp?

[herbalwriter]

I eyeballed the vanilla because I am One of Those Cooks Who Neglects to Measure (and finds it easier with little hands helping me just top dump and run, ha ha). But I am going to guess a tsp., and it was half the recipe. I upped the salt a teeny bit, too. But I am like that. :mrgreen

I bet they would be good with less sugar. And if you added dates or mar. cherries you could probably cut the refined sugar in half.

And yes, if we don't bake them by tomorrow eve. I will freeze the batter. :)

I also love how they taste buttery, but I used safflower oil in them. :rockon

[Hermana Linda]

Ok, I did some experimenting with them and figured out a few things.

1. If you use the 5 minute oatmeal, instead of the 1 minute, they seem to be crunchier. I prefered them chewy, dh likes them crunchy.

2. Don't cut the sugar too much, it is what holds them together. You can try one cup, but I'm afraid to. I used 1.5 and it was fine.

3. They may have been crunchy because I over cooked them, but they seemed to need it. I need to experiment more.

4. Chocolate chips are ok in them, but Craisins are great!!! :yum

5. I made 5 doz with the 4 cups of oatmeal.

[herbalwriter]

You know, we made them again today from the frozen batter, and I realized what you posted - the sugar holds them together so you really can't cut it too much.

I love those great points! I like them crunchy and I think ds likes them any way he can get them. :mrgreen I use 5 min. oatmeal.

Craisins would be great in those! Thanks for the tips!!

[me]

I was playing in the kitchen and craving oatmeal cookies. I like mine crisp on the edges and still moist in the middle.
Here's what I came up with. Hope you enjoy them as much as we did in the 15 minutes it took to almost devour them all :giggle

Orange/coconut oatmeal cookies
3/4 c shortening
1 1/4 c packed brown sugar
1 egg
1/3 c coconut milk
1 1/2 t. vanilla
1/2 t. orange oil (or 1/4 t for more mild flavor)
3 c oats
1 c whole wheat flour
1/2 t. baking soda
1/4 t. cinnamon
(I also add chopped dark chocolate, coconut flakes would also be yummy. or substitute orange oil for some orange zest for a more subtle taste)

Preheat ovento 375 degrees. You will need 3 ungreased cookie sheets.
Cream shortening and sugar until light and fluffy.
Beat in egg.
Alternate adding in the rest of the wet and dry ingredients. Finishing with dry.

Drop in about 1 tsp. sized balls and flaten a bit with fingers to get desired thickness. They will flatten a bit but wont spread out much. Bake 10 minutes. If you like them just chewy remove when the bottom starts browning. If you like crisp edges remove when edges are browned. If you like crisp cookies remove when they are browned.
These can be made into larger sized deli style cookies by just making them larger but keeping the sane thickness desired.

[Wonder Woman]

soynut fudge, part two :grin


I found a recipe that dh fell in love with - and he doesn't even have a sweet tooth shifty

One can of frosting

One jar of peanut butter (or in our case, soynut butter)

Powdered sugar.

A pan.

Dust bottom of pan with powdered sugar.

Put equal amounts frosting and peanut butter in *separate* bowls.

Nuke the frosting on high for one minute.

Nuke peanut butter on high for one minute.

Dump into one bowl together, use the electric mixer or whip by hand until it firms. (about 45 seconds w/our mixer).

Pour into pan, smooth, and dust w/powdered sugar.

Let cool for 5 minutes, and try not to eat the whole pan at once shifty

Seriously - it makes a yummy and quick and not-too-sweet fudge

[liberty1985]

My husband's favorite, and my favorite because it's so easy and so decadent:

Chocolate Mousse
serves 4

2/3 c semisweet chocolate chips (I use Ghirardelli 60% cacao)
1/4 t salt
2 T water
4 eggs, separated
1 t vanilla extract
3/4 c whipping cream, divided
1 t sugar
1/8 t cinnamon
1/8 t nutmeg

Put chocolate chips, salt, and water in saucepan over low heat, until chocolate is melted. Remove from heat. Mix egg yolks and vanilla extract into chocolate.

Whip up 1/2 c of whipping cream. Fold into chocolate mixture. Spoon into 4 teacups or ramekins and chill.

Whip remaining 1/4 c whipping cream, along with sugar, nutmeg, and cinnamon. Top each mousse with a teaspoon of whipped cream and serve with coffee.

[WI Mama05]

Heaven on Earth (easily adjusted for allergies!)
You can sub margarine for the oil and sweetened condensed milk for the coconut milk :tu

2 cups prepared chocolate chips cookies (made to your specific allergy needs), chopped finely
1/4 cup coconut oil (or margarine)
14 oz sweetened condensed coconut milk (6 c coconut milk and 1 c sugar simmered down to 2 c --- 14 oz is a little less than 2 c - using the full 2 cups will work, but it will be more liquid and gooey :shifty)
1 heaping cup chocolate chips
1 cup coconut flakes

1)Heat oven to 350.
2)Melt the coconut oil in the bottom of a 9X13 pan in the oven.
3)Spread most of the chocolate chips (save some for the top) on top of the melted oil.
4)Spread the cookie crumbs on top and pour on the sweetened condensed milk.
5)Top with the coconut flakes and sprinkle with remaining chocolate chips.
6)Bake 20-25 mintutes :yum

Slice into individual peices and enjoy(yummolicious)! Freeze in individual servings....SO GOOD right from the freezer, like a CANDY BAR!:heart

[MamaNata]

http://allrecipes.com/recipe/7540/buttery-cinnamon-cake/ I made this one a couple of weeks ago and we're still eating it (I had to double recipe so there was plenty for everyone). I personally think it's delicious and I haven't had any complaints from the children or my husband, so it's made my recipe notebook.