Category: Desserts

  • PEANUT BRITTLE

    Peanut Brittle
    Prep:
    10 minutes
    Cook: 20 minutes
    Total: 30 minutes
    Servings: All to yourself

    Ingredients:
    1-3/4 cups sugar
    1/2 cup light corn syrup
    5 tablespoons salted butter
    1 teaspoon baking soda
    1-1/4 cup peanuts – roasted/salted
    1/3 cup water
    Pinch of salt

    Instructions:
    Be sure all ingredients are first measured out beforehand. Next, grease (or use parchment paper) a 9 x 13-rimmed baking sheet and set aside.

    Using a 2-quart saucepan combine the sugar, corn syrup, salt, and water over medium heat.

    Be sure the sugar fully dissolves and the mixture comes to a boil.

    Once the mixture is boiling add peanuts and use a candy thermometer to get the temperature of mixture to 300 degrees. When at 300 – 310 degrees remove the mixture from heat and immediately stir in butter and baking soda until you have a smooth texture.

    Now pour onto a greased (or use parchment paper) baking sheet. Spread the mixture out into a thin layer. Allow cooling completely. Once cooled you can break the full sheet into smaller bite-sized chunks. Put broken pieces into an airtight container.

    Over the coming days, enjoy as you treat yourself!

  • COFFEE ICE CREAM

    Coffee Ice Cream
    Prep Time: 10 Minutes
    Freeze Time: 4-6 hours
    Total: 6 hours 10 minutes
    Serves: 4-6

    Ingredients

    1 cup whipping cream
    2 tablespoons instant coffee powder
    1 teaspoon vanilla or another extract of your choice
    1/3 cup sugar

    Instructions

    Pour the whipping cream into a medium-sized bowl and gently stir in the coffee powder and extract.

    Let stand for 5 minutes to soften the coffee powder.

    Whip the cream with a mixer or by hand adding the sugar when soft peaks begin to form. Beat till stiff.

    Spoon into 4-6 dixie-sized cups (2 1/2 inches in diameter) or individual serving dishes.

    Freeze for 4 to 6 hours.

    Recipe Credit: Roberta Allen

    Back to Dessert Recipes.

  • YEMA

    Name: Yema
    Prep: 15 minutes
    Cook: 30 minutes
    Total Prep: 45 minutes
    Servings: 6-8

    Ingredients:

    1 can sweetened condensed milk
    8 egg yolks
    2 tablespoon butter
    1/4 cup chopped nuts (walnuts, peanuts, or pecans), optional
    powdered sugar

    Instructions:

    In a medium saucepan, heat sweetened condensed milk, egg yolks, and butter over low heat until thickened. Stir constantly.

    Add nuts.

    Pour onto a baking sheet and let cool.

    Divide into squares. Roll each square into a ball. Coat in powdered sugar.

  • WALNUT CRANBERRY CARAMEL CORN

    Caramel Popcorn
    Prep: 30 minutes
    Cook: 1 hour
    Total Prep: 1 hour 30 minutes
    Serves 8

    Ingredients:

    8 cups popped popcorn
    6 Tablespoons butter
    1 1/2 cups light brown sugar
    6 Tablespoons light corn syrup
    1/4 teaspoon salt
    1/4 heaping teaspoon baking soda
    3/4 teaspoon vanilla extract
    1/2 cup chopped walnuts
    1/2 cup dried cranberries

    Instructions:

    Preheat oven to 250°F.

    Prepare popcorn according to instructions. Add chopped walnuts.

    Place popcorn in two large, shallow baking dishes or jelly roll pans.

    Over medium heat in a medium saucepan, melt butter.

    Stir in brown sugar, corn syrup, and salt.

    Stirring constantly, bringing to a boil.

    Allow to boil without stirring for 2 minutes.

    Remove from heat and add baking soda and vanilla.

    Pour caramel over popcorn and mix until evenly coated.

    Place in oven and stir every 15 minutes.

    Bake for 1 hour.

    Toss warm caramel corn with dried cranberries.

    Store in an air-tight container.

  • VINEGAR PIE

    Name: Vinegar Pie
    Prep: 10 minutes
    Cook:  25 minutes
    Total Prep: 35 minutes
    Servings: 8-12 servings

    Ingredients:

    1 prepared, parbaked pie crust
    4 large eggs, room temperature
    1 cup light brown sugar
    1/2 teaspoon salt
    1/2 teaspoon cinnamon
    6 tablespoons unsalted butter, melted
    2 tablespoons apple cider vinegar
    1 teaspoon vanilla extract

    Instructions:

    Heat oven to 425°F.

    In a medium bowl combine eggs, sugar, salt, cinnamon, butter, and vinegar and beat until smooth and thickened. Stir in vanilla extract.

    Pour into prepared crust. Bake for 25 minutes until the center is set.

    **Note – For a more lemony pie, substitute brown sugar for granular sugar and vanilla extract for lemon extract.

  • ULTIMATE CHOCOLATE CREAM CHEESE CUPCAKES

    Name: Ultimate Chocolate Cream Cheese Cupcakes
    Prep: 20 minutes
    Cook: 30 minutes
    Total Prep: 50 minutes
    Servings: 24

    Ingredients:

    Cream Cheese Filling

    8-ounce package cream cheese, softened
    1 egg
    1/3 cup granular sugar
    1/8 teaspoon salt
    1 cup miniature semisweet chocolate chips

    Cupcake batter

    1 1/2 cup all-purpose flour
    1 cup granular sugar
    1/4 cup sweetened cocoa powder
    1 teaspoon baking soda
    1/2 teaspoon salt
    1 cup water
    1/3 cup vegetable oil
    1 tablespoon cider vinegar
    1 teaspoon vanilla extract

    Cream Cheese Frosting

    1/2 cup unsalted butter, softened
    8 ounces cream cheese, softened
    1 teaspoon vanilla extract
    1/4 teaspoon salt
    3 1/2 cups powdered sugar
    1/2 cup cocoa powder

    Instructions:

    Heat oven to 350°F. Prepare muffin tins with liners, spraying lightly with non-stick cooking spray.

    Filling

    Beat cream cheese, egg, sugar, and salt in a medium bowl. Add chocolate chips.

    Batter

    In a separate bowl, mix flour, sugar, cocoa, baking soda, and salt. Add water, oil, vinegar, and vanilla, stirring until well blended.

    Spoon batter into muffin tins until each cup is 1/3 full.

    Top each with a spoonful of the cream cheese filling.

    Bake for 25 to 30 minutes.

    Frosting

    While the cupcakes bake, combine butter and cream cheese in a large bowl and beat until smooth and creamy.

    Stir in vanilla and salt.

    Gradually add powdered sugar, combining well.

    Add cocoa powder, stirring and scraping sides until the cocoa is thoroughly incorporated.

    Allow cupcakes to cool completely before frosting.

  • LEMON POUND CAKE

    Name: Lemon Pound Cake
    Prep: 10 minutes
    Cook: 1 hour 15 minutes
    Total Prep: 1 hour 25 minutes
    Servings: 10-12

    Ingredients:

    Cake

    1 pound cake flour (3-1/2 cups)
    1 pound butter
    1 pound sugar (2 cups)
    1 pound eggs (9 large)
    2 tablespoons grated lemon zest
    2 tablespoons fresh lemon juice

    Glaze

    1 cup confectioners’ sugar
    2 tablespoons fresh lemon juice

    Instructions:

    Preheat oven to 300°F. Prepare two or three bread loaf pans or one bundt pan and a loaf pan.

    Cream butter well, add sugar gradually and cream until light and fluffy.

    Add eggs two at a time, and beat well after each. Add lemon juice and lemon zest.

    Add flour gradually and beat until smooth.

    Pour mixture into pans. Bake for about 1 hour and 15 minutes.

    Let cool slightly, 5-10 minutes, and then invert onto a serving plate.

    In a small bowl, mix confectioners’ sugar and lemon juice. Drizzle glaze over cooled cake before serving.

    Recipe credit: 

  • KIWI MANGO PARFAIT

    Name: Kiwi Mango Parfait
    Prep: 5 minutes
    Total Prep: 5 minutes
    Servings: 2

    Ingredients:

    1 1/2 cups vanilla yogurt
    2 tablespoons chia seeds
    1/2 cup granola + 1 tablespoon
    1-2 mangoes, sliced
    2 kiwi, sliced

    Instructions:

    In a small bowl, mix half the yogurt with the chia seeds. Divide the chia seed mixture between the two jars, creating the first layer. Add 1/4 cup granola to each jar. Layer the mango slices. Add the remaining yogurt. Top with the kiwi and sprinkle with the last two tablespoons of granola.

    Recipe credit: 

  • Jewel Gummy Candy

    Name: Jeweled Gummy Candy
    Prep: 15 minutes + 20 minutes chill time
    Cook: 5 minutes
    Total Prep: 40 minutes
    Servings: 10

    Ingredients:

    Vegetable spray
    1 6 oz. box flavored gelatin
    .75 oz. unflavored gelatin
    2/3 cup cool water

    Instructions:

    Prepare silicone candy mold by lightly spraying with vegetable spray and placing it on a baking sheet. Set aside.

    In a small saucepan, combine flavored and unflavored gelatin and water, lightly whisking to avoid bubbles. Let sit for 5-10 minutes, allowing the collagen to rehydrate.

    Whisking constantly, heat the mixture over medium-low heat until the gelatin is dissolved

    Remove from heat and carefully fill the mold cavities. The liquid can be transferred to a batter bowl or measuring cup with a pour spout for easier pouring. Another option is a syringe, bulb baster, or marinade injector.

    Chill in the refrigerator for 20 minutes.

    Recipe credit: 

  • IRISH CREAM FOR BREAKFAST ICE CREAM

    Name: Irish Cream for Breakfast Ice Cream
    Prep: 5 minutes
    Freeze Time: 10 – 15 minutes or according to manufacturer’s instructions
    Total Prep: 20 minutes
    Servings: 6

    Ingredients:

    2 cups half-and-half
    1/2 cup granular sugar
    1/2 cup brown sugar
    2 cups heavy whipping cream
    1 tablespoon vanilla extract
    2 tablespoons instant coffee crystals
    1/2 cup caramel bits
    1/2 cup Irish cream liqueur (to make it kid-friendly, substitute Irish cream creamer)

    Instructions:

    In a large bowl mix half-and-half, granular sugar and brown sugar. When sugars have dissolved add heavy cream and vanilla extract and stir until smooth. Pour into ice cream maker.

    Freeze following the manufacturer’s instructions.

    Toward the end of the freeze time, add the coffee, Irish cream, and caramel.

    Recipe credit: