Showing posts with label Desserts. Show all posts

Graham cracker cupcakes with a chocolate ganache filling and a 7-minute frosting. The frosting is kind of like a quick spreadable marshmallow.

1 cup flour
1/2 cup graham cracker crumbs
1 1/2 teaspoons baking powder
1/4 teaspoons salt
1 stick butter, room temperature
1 cup sugar
2 eggs
1/2 teaspoon vanilla
1/2 cup milk

1. Mix the flour, crumbs, baking powder, and salt in a bowl.
2. Beat in the butter a couple tablespoons at a time.
3. Beat in sugar until combined.
4. Beat in eggs.
5. Add vanilla and milk and mix until just barely combined.
6. Pour into cupcake pan, filling cups a little over half full.
7. Bake at 400º for around 20 minutes, or until a toothpick inserted in the middle comes out clean.
8. Let cool for 5-10 minutes in the pan before removing to a cooling rack to cool completely.

At this point, I used a paring knife to cut little cones out of the top of each one, then spooned in some ganache, replaced the cones, and heaped on some of the frosting. Right at the end I decided to sprinkle on some graham cracker crumbs I had left over.

Check these out.

Dough:
1 package (2 1/2 teaspoon) active dry yeast or 2 teaspoons instant yeast
3/4 cup water
3 1/2 cup all-purpose unbleached flour
1 1/2 teaspoons salt
2 Tablespoons powdered milk
4 tablespoons sugar
3 eggs
6 tablespoons butter, softened

Filling:
1/4 cup sugar
1/2 teaspoon cinnamon
1/3 cup raisins

Glaze:
1/4 cup water
1/4 cup sugar
1/8 teaspoon vanilla extract

1. Mix all the dry ingredients except for the yeast.
2. Add the yeast, water, and eggs and mix until combined.
3. Mix or knead in the softened butter, until it forms a smooth, satiny dough. It will be sticky.
4. Place it in a greased bowl, cover with plastic wrap and let rise until double in volume. This will be roughly 1 to 1.5 hours.
5. Once it's doubled, punch the dough down, cover it back up, and stick it in the fridge overnight.
6. The next day divide the dough into two halves. Working quickly while it's still cold, roll each half out into a roughly 8" x 10" rectangle. Brush this with an egg wash made from whisking together one whole egg and 1 tablespoon of milk, then spread the filling out over it.
7. Roll the sheet up into a log, then slice into 8 discs. Place each disc on a greased baking sheet and press it flat with your hand, like this:

8. Repeat with the other half of the dough, then brush them all with more of the egg wash. Leave them to rise for 45 minutes to an hour, or until they're "puffy".
9. Preheat the oven to 385º.
10. Bake the rolls for 15-17 minutes, until golden brown. Immediately brush with the glaze once when they come out of the oven.

Once they cool the final product should look something like this:

11. Eat them, which looks something like this:

From allrecipes.com.

• 2 1/4 teaspoons active dry yeast
• 1 1/2 cups warm water (110 degrees F/45 degrees C)
• 1/2 cup white sugar
• 1 teaspoon salt
• 2 eggs
• 1 cup evaporated milk
• 7 cups all-purpose flour
• 1/4 cup shortening
• 1 quart vegetable oil for frying
• 1/4 cup confectioners' sugar

1. In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, evaporated milk, and blend well. Mix in 4 cups of the flour and beat until smooth. Add the shortening, and then the remaining 3 cups of flour. Cover and chill for up to 24 hours.
2. Roll out dough 1/8 inch thick. Cut into 2 1/2 inch squares. Fry in 360 degree F (180 degrees C) hot oil. If beignets do not pop up, oil is not hot enough. Drain onto paper towels.
3. Shake confectioners' sugar on hot beignets. Serve warm.
   

These fry for no more than a couple of minutes on each side. They puff up very quickly, and are done not long after that. They're light, and crisp, and airy, and deleeshuss. Ring the bell!

1 stick butter(1/2 c.),melted
1 c. graham cracker crumbs
2 T. sugar
1 c. flaked coconut
1 c. butterscotch chips
1 c. chocolate chips
1 c. chopped pecans
1 can sweetened condensed milk
Mix the first 3 ingredients & press into the bottom of a 13 by 9 inch pan. Add the remaining ingredients in the order given,spreading each evenly over the crust. Bale at 350 degrees for 20 to 25 mins until it starts to get golden brown.

This is a nice way to have a little sweet treat without overindulging too much! Made it for Josh and I a couple of years ago for Valentine's Day! Very yummy, enjoy!

Chocolate Cheesecakes for Two

Ingredients:
2 oz. cream cheese, softened
1T sugar
1 square semi-sweet baking chocolate, melted
1/2C thawed whipped topping
2 Oreo cookie sandwich cookies
Paper lined muffin/cupcake cups

Directions:
Beat cream cheese, sugar and chocolate in medium bowl with wire whisk until well blended. Add the whipped topping and mix well.
Place 1 cookie at the bottom of 1 muffin/cupcake cup each, then top cookie with cream cheese mixture- filling the cup evenly.
Refrigerate for at least 2 hours or overnight. (If you are in a hurry you can place them in the freezer for 1 hour.)

With holidays upcoming, I love to do a lot of baking to send to loved ones! (A couple of you- be expecting some packages soon!!) One of my newest holiday recipes has quickly become one of my favorites and I thought I would share it with all of you!!
Personally I feel this recipe comes out best when you bake it in the mini bread tins, somehow it bakes more evenly. If you choose to do this, one batch make about 4, sometimes 5, mini tins. It also works just fine in a large bread pan, it will just come out perfect inside and a bit extra toasty on the outside!
I hope you all enjoy it! (Jeremy and Amber, you have one coming to try as do Mom and Dad!)

Ingredients:
2 eggs
1 C sugar
1 C egg nog
1/2 C butter, melted
1 tsp. vanilla
2 1/4 C flour
2 tsp. baking powder
1/2 tsp. salt
1 tsp. nutmeg

Directions:
Preheat oven to 350 degrees.
Grease or spray 9x5 loaf pan or mini tins.
Beat eggs in bowl, then add the next four ingredients. Continue beating. Add all dry ingredients and stir just until mixed. Pour into pan or tins. Bake for 45-50 minutes at 350 degrees or until a fork/toothpick inserted in the center comes out clean.
Let cool before serving and enjoy!!

3/4 cup white sugar
1 cup all-purpose flour
1/4 cup cocoa powder
2 t baking powder
1/2 cup milk
1/3 cup butter, nmelted
1 1/2 t vanilla extract
1/2 cup white sugar
1/2 cup brown sugar
1/4 cup cocoa powder
1 1/4 cup hot water
whipped topping optional

1. Preheat oven to 350 degrees. Combine 3/4 cup white sugar, flour, 1/4 cup cocoa, baking powder, and salt. Stir in milk, butter and vanilla; beat until smooth.

2. Pour batter into an ungreased 9 inch square pan. Stir together 1/2 cup white sugar, brown sugar and 1/4 cup cocoa; sprinkle mixture evenly over batter. Pour hot water over top; do not stir.

3. Bake in the preheated oven 35 to 40 minutes or until center of cake is almost set. Remove from oven; let stanf 15 minutes. Serve in dessert dishes, spooning sauce from bottom of pan over top. Garnish with whipped topping, if desired.

8 servings