Dessert
Last week I was on a mission to make “healthy” chocolate chip cookies. You know the ones with coconut oil, white/wheat flour and honey. Well that did not work out well for me at all. I made the batch, and as quickly as I made them, they went into the trash even faster! Absolutely no flavor and as dry as the Sierra desert! So plan B went into effect. Finding a yummy cookie recipe! I came across this recipe at the Nestle Toll House site. Sometimes the best recipes come straight from the people that make the product you are using! I had tons of taste testers on this one and everyone enjoyed them as they had that extra peanut butter flavor!
INGREDIENTS
1 1/2 cups all purpose flour
1 teaspoon baking soda
2 sticks of butter, room temperature
1/2 cup Nestle chocolate chip morsels
Granulated sugar for sprinkling on the top
DIRECTIONS
Preheat oven to 375 degrees. Combine flour and baking soda in a small bowl and set aside. Beat butter, peanut butter, sugar, brown sugar and vanilla in a large mixing bowl until well combined. Beat in egg and gradually beat in the flour mixture. Once that is blended stir in the chocolate chips. Drop dough by rounded tablespoons onto ungreased baking sheets. Press down slightly and sprinkle with a little bit of the granulated sugar. Bake for 8-10 minutes or until edges are set but the centers are still soft. Cool on a wire rack. Store in an airtight container.
Enjoy!
I first had these delicious bites a number of years ago when a close friend gave them to us for the holidays. I am not sure what reminded me of them this week but as soon as I thought about them, I went to the kitchen to whip up a batch! Great for any party or get together and you can make as big or small of a batch as you like. I like to buy the Ghiradelli bag of chocolate so I can use as much or as little as I like and reseal the bag for later!
INGREDIENTS
Round buttery crackers such as Ritz
Your favorite peanut butter (I used creamy Jiff)
melting chocolate
any decorations you might like to add on top
DIRECTIONS
Start by making peanut butter crackers. Simply spread a small amount of peanut butter in between two crackers and set aside. When you have the desired number of crackers set aside you are going to want to place a cooling rack over a baking sheet and spray with non-stick baking spray. Melt your chocolate until smooth and creamy. Dip the crackers in the chocolate one at a time covering the entire peanut butter crackers. Let the excess chocolate drip off and place on the cooling rack. Decorate with any small decorations you may be using and continue until all of the crackers are covered. Cool in the fridge until chocolate is set. Remove from fridge and serve or place in clear bags to give as a gift!
Enjoy!
This cinnamon chip bundt cake became an instant favorite of both Robby and Mr. MCYM! I liked it, but I am not a HUGE fan of cinnamon BUT let me tell you these two boys devoured this cake. They ate it warm from the oven, cold for a late night snack and warmed up a piece for breakfast! Yup, cake is gone! not a crumb can be found! I know they will be asking for this again soon and thankfully it is super easy to make!
INGREDIENTS
3 cups plus 2 Tablespoon of all purpose flour
2 cups granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
8 ounces sour cream
4 eggs
2 teaspoons vanilla extract
1 1/4 cups butter (2 1/2 sticks)
1 10 ounce package Hershey’s Cinnamon Chips
Powdered sugar
DIRECTIONS
Preheat oven to 350 degrees. Grease a bundt pan and set aside. Combine 3 cups flour, sugar, baking powder and salt in a large bowl. Beat sour cream , eggs and vanilla with a whisk in a medium bowl until smooth. Add butter and then to the flour mixture add the sour cream mixture a little bit at a time. Beat on low speed until thoroughly combined. Beat one minute on high speed. Stir together the cinnamon chips and the two Tablespoon of flour. Stir the cinnamon chips into the batter until well combined. Bake for 60-70 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove from oven and cool for at least twenty minutes before turning onto a platter.
Dust with powdered sugar.
Enjoy!
This recipe can be found at www.theidearoom.net
I made this recipe a couple weeks ago. I was looking for something that was sweet, but not too sweet. This had fresh strawberries in it with a cheesecake flavor! The recipe sounded delicious and it is a make ahead recipe. Also another bonus in my book! We had our neighbor Randy over so he was my guinea pig for this recipe! Lucky for me and for Randy it was a terrific recipe and loved by all of us. All the plates were licked clean!! This gave us thoughts of summer in this very cold winter! This would be a fantastic summer pool side dessert!
INGREDIENTS
2 pounds of strawberries, cleaned and hulled
2 sleeves of graham crackers
1 8 ounce package cream cheese, at room temperature
1 14 ounce can sweetened condensed milk
2 3.4 ounce packages instant cheesecake flavored pudding mix
3 cups milk (I used 1%)
1 12 ounce carton of fat free Cool Whip
DIRECTIONS
Slice your cleaned strawberries about 1/4 inch thick and set aside. Line the bottom of a 13×9 inch baking pan with graham crackers and set aside. Combine cream cheese and sweetened condensed milk in a large bowl and beat with an electric mixer until smooth and creamy. Add pudding mixes and milk and continue to mix it on low for 4-5 minutes or until mixture starts to thicken. Fold in two cups of Cool Whip mixing until smooth. Pour half of the cream cheese mixture over the graham crackers. Arrange a single layer of strawberries slices over cream cheese mixture, top strawberries with another layer of graham crackers then cover with the rest of the cream cheese mixture. Top cream cheese mixture with another layer of strawberries. cover and refrigerate for 6-8 hours.
When ready to serve top with remaining Cool Whip and crushed graham cracker crumbs.
Enjoy!
This recipe can be found at www.southyourmouth.com
Have I mentioned that I really don’t like to bake? I love to cook, but baking has never really been my thing up until the creation of dump cakes! There is almost no measuring in most dump cakes and this recipe is no exception! I made this during the 2015 blizzard that we had! Thankfully we did not lose power. That is always a gamble in the northeast! This is easy and delicious and you can change up the fruit to anything you like, apple pie filling or even blueberry pie filling. You could also add some shredded coconut during the last ten minutes of baking! Make it your way!!!
INGREDIENTS
1 can of cherry pie filling
1 can of crushed pineapple (don’t drain), medium size can
1 box of yellow cake mix
1 stick of butter
Chopped pecans
DIRECTIONS
Preheat oven to 350 degrees. Spray a bundt pan with non stick cooking spray. Pour the cherry pie filling on the bottom of the pan, Pour the crushed pineapple with it juice on top of the cherries. Pour the box cake mix over the pineapple, covering all of the fruit. Slice the stick of butter into tablespoon pieces and place the pats of butter on top of the cake mix. Sprinkle with your desired amount of chopped pecans. Place in oven and bake for 55-60 minutes until baked through and bubbly! Remove from oven and let rest for at least thirty minutes before turning onto a plate. Slice and serve ! This would be great with some vanilla ice cream!!
Enjoy,
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