Please leave your favorite dessert recipe in the comments section for all to enjoy!
lemare | May 5, 2007 at 1:49 pm
Chocolate Toffee Cookies
1/2 cup (1 stick) unsalted butter, room temperature
1 cup plus 2 tablespoons sugar
1 large egg
1 tablespoon dark rum
1 teaspoon vanilla extract
1 cup all purpose flour
1/2 cup unsweetened cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups crushed chocolate covered English toffee
1/2 cup chopped almonds
Preheat oven to 350. Beat butter and sugar in large bowl until fluffy. Add egg, rum and vanilla and beat until well blended. Sift flour, cocoa baking soda and salt into small bowl. Stir dry ingredients into butter mixture. Mix in toffee and chopped almonds.
Drop batter by heaping tablespoons onto heavy large ungreased baking sheet, spacing 2 inches apart. Bake until cookie puff slightly and crack on top but are still soft to touch, about 11 minutes. Let cookies cool on sheet 1 minute before transferring them to cooling rack.
lemare | May 5, 2007 at 1:53 pm
Spiced Sweet Potato Cake with Brown Sugar Icing Cake
4 8-ounce red-skinned sweet potatoes (yams)
Nonstick vegetable oil spray
2 3/4 cups all purpose flour
2 teaspoons ground cinnamon
1 1/4 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
1 cup vegetable oil
4 large eggs
1 teaspoon vanilla extract
1 cup powdered sugar
3/4 cup (packed) dark brown sugar
1/2 cup whipping cream
1/4 cup (1/2 stick) unsalted butter
1/4 teaspoon vanilla extract
For cake: Pierce sweet potatoes with fork. Microwave on high until very tender, about 8 minutes per side. Cool, peel and mash sweet potatoes.
Position rack in center of oven; preheat to 325°F. Spray 12-cup Bundt pan with nonstick spray, then generously butter pan. Sift flour, cinnamon, ginger, baking powder, baking soda and salt into medium bowl. Measure enough mashed sweet potatoes to equal 2 cups. Transfer to large bowl. Add sugar and oil to sweet potatoes; using electric mixer, beat until smooth. Add eggs 2 at a time, beating well after each addition. Add flour mixture; beat just until blended. Beat in vanilla. Transfer batter to prepared pan. Bake cake until tester inserted near center comes out clean, about 1 hour 5 minutes. Cool cake in pan on rack 15 minutes. Using small knife, cut around sides of pan and center tube to loosen cake. Turn out onto rack; cool completely.
For icing: Sift powdered sugar into medium bowl. Stir brown sugar, whipping cream and butter in medium saucepan over medium-low heat until butter melts and sugar dissolves. Increase heat to medium-high and bring to boil. Boil 3 minutes, occasionally stirring and swirling pan. Remove from heat and stir in vanilla. Pour brown sugar mixture over powdered sugar. Whisk icing until smooth and lightened in color, about 1 minute. Cool icing until lukewarm and icing falls in heavy ribbon from spoon, whisking often, about 15 minutes. Spoon icing thickly over top of cake, allowing icing to drip down sides of cake. Let stand until icing is firm, at least 1 hour. (Can be prepared 1 day ahead. Cover with cake dome and let stand at room temperature.)
lemare | May 5, 2007 at 2:18 pm
Better Than Sex Cake
1 (18.25 ounce) package devil’s food cake mix
1 (14 ounce) can sweetened condensed milk
6 ounces caramel or butterscotch topping
6 ounces chocolate topping
4 bars chocolate covered toffee (Skor, Heath, etc)
1 C. Heavy Whipping Cream
Bake cake according to package directions for a 9×13 inch pan; cool on wire rack for 5 minutes. Poke holes with the handle of a wooden spoon, making sure not to go through to the bottom.
In a saucepan, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the holes.
Let cake cool completely, then Whip cold cream in a cold bowl until stiff peaks (add sugar to taste, I don’t add much). Top cake with whipped cream. Decorate the top of the cake with crushed chocolate toffee bar. Refrigerate and serve right from the pan!
JL | May 6, 2007 at 6:21 pm
Amateurs should probably not attempt making a cake like this, but isn’t it just stunning?
JL | May 17, 2007 at 3:09 pm
Peanut Butter Brownie Cookies
Pillsbury Bake-Off Finalist, 2004
1 box traditional fudge brownie mix
1/4 cup butter, melted
4 oz. cream cheese, softened
1 cup powdered sugar
1 cup creamy peanut butter
1/2 container (1 lb. size) chocolate fudge ready-to-spread frosting
1. Heat oven to 350. In medium bowl, beat brownie mix, melted butter, cream cheese and egg 50 strokes with spoon until well blended (dought will be sticky).
2. Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart to make 24 cookies; smooth edge of each to form round cookie.
3. In small bowl, mix powdered sugar and peanut butter with spoon until mixture forms a ball. With hands, roll rounded teaspoonfuls into 24 balls. Lightly press 1 ball into center of each ball of dough.
4. Bake 10 to 14 minutes or until edge are set. Cool cookies on cookie sheets at least 30 minutes.
5. Remove cooled cookies from cookie sheets. Spread thin layer of frosting over peanut butter portion of each cooled cookie.
lemare | July 2, 2007 at 5:34 pm
Critts Famous Chocolate Chip Cookies
From IRF Reader, Critts
1 c Crisco butter sticks (or salted butter)
¾ c sugar
¾ c brown sugar
1 tsp vanilla
1 tsp salt
1 tsp baking soda
2 ¼ c flour
½ pkg semi-sweet choc chips
Heat oven to 375. In a mixing bowl, cream butter and sugars. Add vanilla to mix. Then add eggs. Then salt and baking soda. Finally, mix in the flour. You might need to add more flour if the dough is still too sticky (about ¼ cup). Mix in choc chips. Bake for 7-9 minutes, depending on your oven.
**I also make oatmeal choc chips by adding 1-2 cups of oatmeal before I add the flour, then add flour until dough is no longer too sticky. It’s not an exact science, but they’re yummy!
lemare | July 4, 2007 at 6:23 pm
Old-fashioned Lemon Pie with Kiwi
This is from the Silver Palate 25th Anniversary Cook Book.
9-inch unbaked pie crust
1 1/4 cups milk
1 1/8 cups sugar
3 tablespoons cornstarch
3 egg yolks, slightly beaten
Juice and grated zest of 2 lemons
1 tsp. vanilla extract (Tahitian is best)
1 cup lemon marmolade (if you can’t find lemon, you can use orange)
3 kiwis, peeled and thinly sliced
1. Heat the oven to 325 degrees. Line a 9-inch pie pan with the pastry.
2. Heat the milk in a double boiler over simmering water. Mix the sugar with the cornstarch and whisk into the milk. Add the beaten egg yolks. Stir well and cook for 3 minutes. Pour in the lemon juice, zest and vanilla. Blend thoroughly.
3. Pour the filling into the pastry-lined pan. Set on the center rack of the oven and bake until set, 30-35 minutes.
4. Cool the pie 10 minutes. Melt the lemon marmalade over low heat and brush a thin layer of it over the surface of the pie. Arrange the sliced kiwis in an overlapping layer to cover the top of the pie completely. Brush again, generously, with the remaining marmalade. Cool completely before cutting.
lemare | September 20, 2007 at 11:58 pm
Whole Wheat Pumpkin Cake
This was submitted by IRF reader, Critts. Healthy and delicious!
1/4 c butter (room temp)
2 c whole wheat flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/4 c applesauce
1 1/2 c sugar
1 tsp vanilla
1 c buttermilk (you can make your own buttermilk by filling the cup almost all the way to the top and adding 1-2 T white vinegar)
3/4 c pumpkin
Cream together room temperature butter and 1 c sugar on high speed for about 3 mins. Then add your eggs, vanilla, pumpkin, and applesauce.
Then add all the dry ingredients including the rest of the sugar.
Finally, add the buttermilk. Put in a bundt pan and bake at 350 degrees for 40-45 minutes.
I whip heavy cream and add 1 tsp vanilla and 1/2 c -1 c of brown sugar (according to taste). I don’t add the brown sugar until after the cream is whipped.
I’ve served this alone and with raspberries, blueberries and blackberries as well – both are great!
lemare | September 21, 2007 at 9:19 pm
Fresh peach pie
This is from IRF Reader, Liz
1 baked pie shell
3 large peaches, sliced
2 soft peaches (or canned), mashed
1 cup of sugar ( I only used about 2/3rds of a cup)
2 T. cornstarch
1/2 cup water
1 T. almond extract
1 T. butter
Bake pie shell for 8-10 minutes at 450 degrees. Slice three peaches into the pie shell. Mash the soft peaches, add sugar, cornstarch and water. Bring to a boil and boil for one minute. Add almond extract and butter.
Pour hot peach glaze over sliced peaches in the pie shell.
Refrigerate at least 2 hours.
Serve with fresh whipped cream or vanilla ice cream.
lemare | September 22, 2007 at 9:29 pm
4 ounces butter
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon vanilla
Combine all dry ingredients:
1 1/2 cups oats
1 1/2 cups flour
1/2 teaspoon each salt, baking soda, baking powder
1 teaspoon garam masala (Indian spice cocktail)
1 cup nuts optional
Add dry to wet and mix well. Scoop out onto parchment-lined baking sheets and bake at 375 for about 10 minutes, until golden brown.
lemare | February 26, 2008 at 3:28 pm
Raspberry Cheesecake Trifle
This is a favorite recipe of Critts.
16 ounces cream cheese, softened
2 c powdered sugar
1 c. sour cream
1 tsp vanilla
1/2 tsp almond extract
Combine above ingredients then fold in:
1 c. whipping cream, whipped
1 lg angel food cake, cut into small chunks
Then in a trifle bowl layer 1/2 cream cheese mix, 1 bag frozen
raspberries, then other half cream cheese mix, then another bag of
As raspberries thaw the color will seep through and it makes it pretty too!!
fornetti | August 31, 2008 at 10:00 am
I do not believe this
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