Category Archives: dessert

Yellow Cupcakes

07 Tuesday Sep 2010

Posted by in cupcake recipe, dessert, Recipe, yellow cupcakes

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I love cupcakes. Who says they are just for kids? They are just fun. These cupcakes can be frosted with white or chocolate frosting.
These are very easy to put together. And ever so yummy!

You will need liners and pans for 12 regular size cupcakes,6 extra large cupcakes, or 42 mini cupcakes.
Preheat your oven to 350 degrees Fahrenheit.

Ingredients:

1-1/4 cups flour
1/2 teaspoon baking powder
1/4 baking soda
1/4 teaspoon salt
1 egg
1 egg yolk
1 cup sugar
1/2 cup cooking oil
1 teaspoon vanilla extract
1/2 cup sour cream

Stir the flour, baking powder, baking soda, and salt into a bowl and set aside.
In another bowl, beat the egg, yolk, and sugar til light colored and thickened. If using a mixer, this will take just a couple minutes.
Scrape down the bowl.
Mix in the oil and vanilla extract.
Add the sour cream and blend til no white streaks remain.
Add the flour mixture and beat until batter is smooth.
Divide the batter among the cupcake liners in whatever size you are using.

Bake for 18-23 minutes.
They are done when the tops spring back when lightly touched.
Turn out of the pans and let cool.

Eat or frost and eat. Enjoy!

Open Faced Blueberry Pie

06 Monday Sep 2010

Posted by in Blueberry, blueberry pie, Blueberry recipe, dessert, open faced blueberry pie

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This is my favorite type of blueberry pie. It is made with a prebaked pie crust filled with fresh berries in a syrup. It is super good.
I got this recipe from one of my Rose Levy Beranbaum cookbooks. She is one of my favorite cookbook authors.

Ingredients

9 ” prebaked pie crust

2 Tablespoons water
2 Tablespoons cornstarch

4 cups fresh blueberries
1/2 cup water
1/2 cup sugar
1 teaspoon lemon juice

Bake your pie crust as directed and set it to the side until ready to be filled.
Stir together 2 Tablespoons water and the cornstarch. Set aside.
Place 1 cup blueberries and 1/2 cup water in a medium saucepan, cover and bring to a boil.
Lower the heat and simmer, stirring constantly for 3-4 minutes. The blueberries will start to burst and the juices will start to thicken.
As you stir, add the cornstarch mixture, sugar, lemon juice, and salt.
Simmer for another minute until the mixture becomes translucent.
Remove from the heat and fold in the other 3 cups of blueberries.
Spoon the blueberries into the pie crust.
Let sit for 2 hours before serving so the pie will set up.
Serves 6-8.

You may keep this pie at room temperature for two days. No longer.
If you have some left after that time, store it in the fridge.

Blueberry Buckle

03 Friday Sep 2010

Posted by in Blueberry, blueberry buckle, Blueberry recipe, dessert, raspberry buckle

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Blueberry buckle is like a coffee cake with blueberries sprinkled over before baking. It is great made with fresh or frozen blueberries.

Grease the bottom and 1/2 inch up the sides of a 8″ or 9″ square baking pan.
Preheat your oven to 350 degrees Fahrenheit.

Ingredients:

2 cups flour
2-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup cooking oil
3/4 cup sugar
1 egg
1/2 cup milk
2 cups fresh or frozen blueberries

1/2 cup flour
1/2 cup sugar
1/2 teaspoon cinnamon
1/4 cup unsalted butter

Combine the 2 cups flour, salt and baking powder. Set aside.
In another bowl, pour your oil. Add the 3/4 cup sugar and blend well.
Beat in the egg.
Add the milk and flour mixture alternately. Make sure mixture is smooth after each addition before mixing more in.
Spoon that batter into the baking pan.
Sprinkle with the blueberries.
Set aside.
In a small bowl, combine the 1/2 cup flour, 1/2 cup sugar, and cinnamon.
Cut in the butter until it is crumbly.
Sprinkle the crumbles over the blueberries.
Bake in the preheated oven for 50-60 minutes or until the buckle is golden.

Serves 9.

To make a raspberry buckle, just substitute raspberries for the blueberries. Do everything else the same.

Chewy Sugar Cookies

30 Monday Aug 2010

Posted by in chewy sugar cookies, dessert, sugar cookie recipe, sugar cookies

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These are great sugar cookies. I am not usually a huge sugar cookie fan. But, these are an exception. These are hands down, the best sugar cookies I have ever had.

Preheat your oven to 375 degrees Fahrenheit.
Grease 2 or 3 cookie sheets.

Ingredients:

3/4 cup(1-1/2 sticks) unsalted softened butter
3/4 cup granulated sugar
1/2 cup brown sugar
1/4 cup light corn syrup
2 teaspoons vanilla extract
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 egg
2-1/2 cups all-purpose flour

In a large mixing bowl beat the sugars, butter, corn syrup, vanilla extract, baking powder, baking soda, salt, and egg.
Stir in the flour.
Using a medium size cookie scoop, drop cookies onto the prepared sheets. Use a spoon if you don’t have a scoop..
Bake the cookies for 10 minutes. The edges will just start to brown. They will look soft though.
Take them out of the oven and leave them on the sheets for 5 minutes to finish cooking.
Transfer to a rack to cool.

You will get 2-1/2 to 3 dozen cookies.
These are great frosted with simple cookie glaze.

Blueberry Cobbler

14 Saturday Aug 2010

Posted by in Blueberry, blueberry cobbler, dessert, Recipe

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I know, I know. Another blueberry recipe. Hey what can I say? They are in season and I grow them.
Blueberry cobbler is just simply wonderful. It is homey and delicious.

Preheat your oven to 400 degrees Fahrenheit.
You will need a 2 quart baking dish.

Ingredients:

4 cups fresh or frozen blueberries
1/4 cup water
1/3-2/3 cup sugar
1 Tablespoon cornstarch

1 cup flour
2 Tablespoons sugar
1-1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 cup butter
1 egg
1/4 cup milk

Combine the 1/3-2/3 cup sugar and cornstarch in a saucepan. Add the water and blueberries.
Cook over medium heat until thickened and bubbly.
Turn heat to warm and keep filling hot while making the rest.
In a medium bowl, stir the flour, remaining sugar, baking powder, and cinnamon. Cut in the butter until mixture is crumbly.
Stir together the egg and milk.
Add to flour mixture and stir to moisten.
Pour filling into baking dish.
Drop mounds of dough on top of the filling.
Bake in the preheated oven for 20-25 minutes until a toothpick inserted into the topping comes out clean.

Serves 6.

Blueberry Crisp

13 Friday Aug 2010

Posted by in Blueberry, blueberry crisp, dessert, Recipe

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Most times, when thinking of a crisp, apple or peach comes to mind. But, you can use about any fruit for a crisp.
So, for a change of pace why not try a blueberry crisp?

Preheat your oven to 375 degrees Fahrenheit.
You will need a 2 quart baking dish.

Ingredients:

5 cups fresh or frozen blueberries
4 Tablespoons sugar
3 Tablespoons flour

1/2 cup rolled oats
1/2 cup brown sugar
1/4 cup flour
1/4 teaspoon nutmeg, cinnamon, or ginger
1/4 cup butter

In a large bowl mix the 3 Tablespoons flour and 4 Tablespoons sugar. Add the blueberries and toss well to coat.
Pour into the baking dish.
In another bowl mix the remaining flour, brown sugar,rolled oats, and cinnamon.
Cut in the butter til the mixture is crumbly.
Sprinkle over the fruit.
Bake in the preheated oven for 30-35 minutes. The topping should be golden.

Serves 6.

Apple Dumplings

22 Tuesday Jun 2010

Posted by in apple dumplings, apples, dessert, pastry, Recipe

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An apple dumpling is an apple baked inside a piece of pastry. They are best served warm and maybe even with some ice cream on the side.

Preheat your oven to 375 degrees Fahrenheit.
You will need a 11″ x 7″ pan or a 9″ x 13″ pan.

Ingredients:

Syrup-
1-1/4 cups water
1 cup sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 Tablespoons butter

Combine in a saucepan and bring to a simmer. Cover and let simmer for 5 minutes. Add butter to the syrup.
Set aside.

Pastry-
2-1/4 cups flour
1/4 teaspoon salt
2/3 cup shortening
6-8 Tablespoons water

Combine the flour and salt in a medium bowl. Cut in the shortening with a fork or pastry cutter until the shortening is the size of small peas.
Add the water a little bit at a time, mixing just til it is moistened.
Form it into a ball.
Roll it out on a floured counter or board to approximately 18″ x 12″ size.
Cut into 6 equal pieces.

Inside-
6 medium small apples
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 cup sugar

Peel and core the apples. You can use you vegetable peeler for this. Or you can use a separate apple corer to core the apples. Otherwise, you can slice the apple in half and cut the core out and stick both halves together on the pastry square.
Once all the apples have been peeled and cored, put them each on their own piece of pastry.
Combine the sugar, cinnamon, and nutmeg. Sprinkle over the apples.
Moisten the edges of the pastry squares with water.
Bring up the four corners over the apple and pinch the dough together to seal.
Place the pastry covered apple in the baking pan.
Pour the syrup over the dumplings.
Bake for 45 minutes or until the apples are tender and pastry is browned slightly.

To serve, spoon syrup over dumpling.

Makes 6 yummy apple dumplings.

Double-Decker Confetti Brownies

15 Tuesday Jun 2010

Posted by in Brownies, dessert, double decker confetti brownie recipe, mms

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These bars are like a brownie and m&m cookies put together. Who could say no to that?

Preheat your oven to 350 degrees Fahrenheit.
Lightly grease a 9″x13″ baking pan.

Ingredients:

3/4 cup softened butter(1-1/2 sticks)
1 cup sugar
1 cup packed brown sugar
3 eggs
1 teaspoon vanilla extract
2-1/4 cups flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup cocoa powder
1 Tablespoon butter, melted
1 cup m&ms, divided in two
1/4 cup flour

Cream the 3/4 cup butter and sugars in a large bowl.
Beat in the eggs and vanilla extract.
Combine the 2-1/4 cups flour, baking powder and salt. Add that to your butter/sugar mixture.

Remove half the batter and put in a separate bowl.
Mix the melted butter and cocoa powder and add to one half of the batter.
Spread that into the bottom of your baking pan.

Stir the 1/4 cup flour and 1/2 cup m&ms into the white batter.
Spread that batter over the cocoa layer.
Sprinkle the remaining 1/2 cup m&ms over the top of the bars.

Bake for 25-30 minutes or until edges start to pull away from the side of the pan.
Let cool before cutting.

Makes 24 bars.

Brownie Peanut Butter Cheesecake

14 Monday Jun 2010

Posted by in brownie peanut butter cheesecake, cheesecake, chocoalte, dessert, peanut butter, Recipe

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Brownie peanut butter cheesecake is a very decadent dessert.
It is rich and just a small slice is enough to satisfy you.
The filling and topping is peanut butter and the crust is made of brownie batter.

Preheat your oven to 350 degrees Fahrenheit.
You will need a 9″ spring-form pan that has been greased and floured.

Crust:

3 oz semisweet chocolate, grated or chopped.
1/4 cup butter(1/2 stick)
1/2 cup flour
1/8 teaspoon baking powder
2 eggs
1 cup packed brown sugar
1-1/2 teaspoons chocolate or vanilla extract

Filling:

12 oz cream cheese, at room temperature
1 cup packed brown sugar
3 eggs
1/2 cup sour cream or plain yogurt
1-1/3 cups creamy peanut butter

Topping:

3/4 cup sour cream or plain yogurt
2 teaspoons sugar
1/2 cup creamy peanut butter

To make the crust-
Melt the chocolate and butter in a double boiler or in the microwave. Set aside.
Combine the flour and baking powder. Set that aside.
Beat the eggs until thick and lemony colored.Beat in the brown sugar. Mix in the chocolate and the chocolate or vanilla extract.
Stir in the flour/baking powder, just until blended.
Spread 1 cup over the bottom of the prepared pan.
Put the rest of the batter in the fridge to chill.
Bake the bottom crust for 15-17 minutes until firm.
Take out of oven and refrigerate for 15-30 minutes.

While that is chilling make the filling-
In a large bowl beat the cream cheese and brown sugar until smooth.
Beat in the eggs and sour cream.
Beat in the peanut butter.
Set aside.

Take the batter and pan out of the fridge.
Use a spatula to spread the rest of the batter over the sides of the spring-form pan.
Put pan on its side and spread it, rolling as you go.
Quickly set upright and pour filling into the pan.
Some of the batter may drip down the sides. That’s OK.

Bake for 30 minutes, or until the filling is firm.

Make the topping while the cheesecake is baking-
Put the sour cream, sugar, and peanut butter and a bowl and beat with mixer until smooth.

Three minutes before removing cheesecake from the oven, spread the topping over it.

Cool on a wire rack for 1 hour.
Cover and chill in the refrigerator for several hours, preferably overnight.

To serve, loosen sides with a knife and release side of pan.

Serves 12.

Strawberry-Rhubarb Pie

09 Wednesday Jun 2010

Posted by in dessert, rhubarb, strawberry, strawberry-rhubarb pie recipe

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Strawberry-rhubarb pie is a classic. Both fruits are in season right now, so why not put them together?

In this recipe, I give two amounts for the sugar.
If you like your pie less sweet, use the 3/4 cup. If you like it good and sweet use the full amount of 1-1/2 cups.

Preheat your oven to 400 degrees Fahrenheit.
You will need a 9″ pie plate.

Ingredients:

Pastry for 2-crust 9″ pie

3/4 to 1-1/2 cups sugar
1/3 cup flour
1/4 teaspoon salt
1/4 teaspoon nutmeg
3 cups rhubarb, chopped into 1/2″ slices
1 cup sliced strawberries
1 Tablespoon butter

Combine sugar, flour, salt, and nutmeg in a large mixing bowl.
Add the rhubarb and strawberries and toss. Let sit for 20 minutes.
Put bottom crust into pie plate.
Pour fruit mixture into the crust.
Dot with the butter.
Cover with top crust and seal.
Make 5 slits on top to allow steam to escape during baking.
Bake for 40-45 minutes until the filling is bubbling thickly.

Let cool for at least a few hours for the pie to set up.

Serves 6-8.