Category: Dessert

Butterfinger Fudge

On By sarafillmerIn Bars, DessertLeave a comment

This recipe is so fast and easy I will definitely be making it often.  It is also a dead ringer for a Butterfinger, taste wise.  Stock up on candy corn so you can make it whenever the craving strikes you.  Courtesy of crazyforcrust.com

  • 3 cups candy corn
  • 1 cup peanut butter
  • 1 can sweetened condensed milk
  • 2 cups white chocolate chips
  • 8 oz chocolate almond bark

Line a 9×9 pan with foil and spray with non-stick baking spray. Add the candy corn and peanut butter to a medium saucepan and heat on low, stirring every 30 seconds for about 3 minutes.  Add the sweetened condensed milk and heat for another 3 minutes, stirring every 30 seconds.  Make sure the milk doesn’t boil.  The add the white chocolate chips and heat until everything is melted together.  It may seem like it takes forever, but just keep stirring, just keep stirring.  Spread the mixture evenly into the pan.  After you have put the fudge in the pan, melt the almond bark in the microwave, then spread in a layer on top of the fudge.  Cool on the counter for 15 minutes, than switch to the fridge or freezer, depending on how quickly you want to eat it.

Peanut Butter Lunch Lady Bars

On By sarafillmerIn Bars, DessertLeave a comment

This recipe is courtesy of Cookingclassy.com via Pinterest.  Although the directions look a little time consuming, it’s actually a very simple recipe.  They go perfectly with a glass of milk.

Bars

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 cups quick oats
  • 3/4 cup butter
  • 1 cup packed light brown sugar
  • 1/2 cup sugar
  • 1 1/2 cup creamy peanut butter, divided
  • 2 large eggs
  • 1 teaspoon vanilla

Icing

  • 1 stick of butter
  • 2 tablespoons cocoa
  • 1/4 cup milk
  • 3 1/2 cups of powdered sugar
  • 1 teaspoon vanilla

Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, salt, and baking soda, then whisk in quick oats, set aside. In the electric stand mixer whip together butter, light-brown sugar and granulated sugar on medium-high speed until pale and fluffy, about 3-4 minutes. Blend in peanut butter. Stir in eggs one at a time, mixing after each addition until combine. Mix in vanilla. With mixer set on low speed, slowly add in dry ingredients and mix until combine. Spread mixture into an even layer into a 15 by 11-inch rimmed cookie sheet (it will be fairly thin once spread). Bake in preheated oven 13 – 15 minutes, until lightly golden. Remove from oven and allow to cool 5 minutes, then dollop remaining 3/4 cup peanut butter by the spoonfuls over peanut butter bars. Allow dolloped peanut butter to rest about 1 minute then carefully spread peanut butter into an even layer over top. Prepare chocolate frosting according to direction listed and spread over peanut butter layer. Allow to cool (if you can handle waiting) before cutting into squares. Store in a single layer in an airtight container at room temperature.

For the chocolate frosting

Melt butter in a medium saucepan over medium heat. Whisk in cocoa powder, then whisk in milk and bring mixture just to a boil. Once mixture reaches a boil, remove from heat and stir in vanilla extract. Add in powdered sugar and mix until well blended. Immediately pour frosting over peanut butter layer and spread into an even layer.

Cinnamon Churro Chex Mix

On By sarafillmerIn DessertLeave a comment

Here is another Chex Mix recipe.  This one is refreshing because it uses cinnamon chips, which is a nice change from all the chocolate Chex Mix recipes out there.  Courtesy of the blog Just Another Day in Paradise.

  • 9 cups Rice Chex cereal
  • 3 cups cinnamon chips
  • 1/2 cup powdered sugar
  • 1/4 cup sugar
  • 1 1/2 teaspoon cinnamon

Pour Chex cereal into a bowl. Set aside. Combine sugars and cinnamon in another small bowl. Set aside. In a microwavable bowl, melt the cinnamon chips. Heat for 1 minute then stir, repeating every 30 seconds until completely melted and smooth. Pour melted cinnamon chips over the cereal. Stir until cereal is well coated. Sprinkle with half of the cinnamon sugar mixture. Toss to coat. Pour out the cereal onto a cookie sheet. Continue to sprinkle and toss the cereal with the rest of the cinnamon sugar mixture.

Peppermint Fudge

On By sarafillmerIn DessertLeave a comment

This fudge recipe is so, so good.  And really easy to make, no candy thermometer needed.  It is from the blog A Spicy Perspective.  Although the recipe calls for dark chocolate, I used half dark chocolate, half milk chocolate because that is what I had in my pantry.

  • 1 14 oz can sweetened condensed milk
  • 1 tablespoon butter, plus extra for buttering the dish
  • 1 lb. dark chocolate chunks/chips
  • 1/4 teaspoon salt
  • 1/4 teaspoon peppermint extract
  • 1 teaspoon vanilla extract
  • 1 cup Andes Peppermint Chunks

Grease a 8×8 or 8×11 baking dish. Sprinkle half the peppermint chunks in the bottom of the dish and set aside. Place a medium sauce pot over medium heat with 2 inches of water. Place a glass bowl over the top–making sure the glass doesn’t touch the water. Pour the condensed milk and butter in the bowl and heat. Add the chocolate chips and salt in the bowl. Stir the chocolate and watch as it melts and thickens–about 5 minutes.The mixture should thicken to a THICK cake batter consistency–almost too thick to pour. Add both extracts and mix well. Pour the mixture into the dish. Gently tap the dish on the counter for at least a minute to allow air bubbles to rise to the surface and to smooth the surface. Sprinkle the remaining peppermint chips over the top and refrigerate for at least 3 hours, maybe longer, to set. To cut, dip a sharp knife in hot tap water, wipe and cut quickly. Dip and wipe the knife between cuts. Cut into 1 inch squares.

Candied Pecans

On By sarafillmerIn DessertLeave a comment

These pecans are amazingly addicting.  They are courtesy of the blog Just Putzing Around the Kitchen.

  • 4-5 cups of pecans, halved
  • 1 egg white
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1/2 teaspoon vanilla
  • 2 tablespoons cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon salt

Preheat the oven to 300. Begin by whipping the egg white until frothy.  Add in the vanilla, sugars, cinnamon, nutmeg and salt.  Mixture will be thick.  Add to the pecans in a large mixing bowl.  Mix well to ensure the pecans are completely coated.  Transfer to a parchment-lined baking sheet, using a fork to make sure the pecans are evenly spread, and not too clumpy.  Bake for 20 minutes, then let cool completely and store in a sealed container.

Turtle Cookies

On By sarafillmerIn Cookies, DessertLeave a comment

This recipe is courtesy of the blog The Kitchen is My Playground.  They are very pretty, and pretty easy to make.

Cookie

  • 1 cup flour
  • 1/3 cup cocoa
  • 1/4  teaspoon salt
  • 1 stick butter, softened
  • 2/3 cup sugar
  • 1 large egg, separated, plus one extra egg white
  • 2  tablespoons milk
  • 1 teaspoon vanilla
  • 1 1/4 cup pecans, finely chopped

Caramel Filling

  • 14 soft caramel candies (I used Kraft)
  • 3 tablespoons heavy cream

Begin by combining the flour, cocoa and salt; set aside. With an electric mixer on medium speed, beat the butter and sugar until fluffy. Add egg yolk, milk and vanilla, mix until just incorporated.  Reduce speed to low and mix in flour mixture.  Wrap dough in saran wrap and refrigerate about an hour.  Whisk egg whites until frothy, placing chopped pecans in a separate bowl.  Roll chilled dough into 1″ balls, then coat in egg whites, then roll in the pecans. Place the balls approximately 2″ apart on a baking sheet, then use a 1/2 teaspoon measuring spoon to make an indention in the top.  Bake at 350 until set, or about 12 minutes.

To make the caramel filling, melt the caramels and heavy cream in the microwave at 30 sec intervals until smooth.  Once the cookies come out of the oven, gently re-press the indentions, and fill the indentations with about a 1/2 a teaspoon of caramel.  If desired, melt some semi-sweet chocolate to drizzle on top.

 

Pecan Pie Cookies

On By sarafillmerIn Cookies, DessertLeave a comment

I got this recipe from the blog yumsugar.com via Pinterest. As someone who is not a huge pecan fan, I have to admit that these were really yummy.

Cookies

  • 1 cup firmly packed brown sugar
  • 3/4 cup butter, softened
  • 1 egg
  • 1 teaspoon vanilla
  • 2 cups (256 g) flour
  • 1 teaspoon baking powder

Filling

  • 1 cup chopped pecans
  • 1/2 cup packed brown sugar
  • 1/4 cup heavy whipping cream
  • 1 teaspoon vanilla

Preheat the oven to 350.  Combine all cookie ingredients except the flour and baking powder and beat on medium speed until creamy.  Add in the flour and baking powder and beat on low until fully incorporated.  In a separate bowl, combine the filling ingredients and mix well. Roll or use a cookie scoop to get 1 1/4″ balls and place on an ungreased or parchment lined baking sheet.  Use your thumb to make a depression in the cookies, then fill with the pecan filling. They will spread a tad, so don’t make the hole for the filling too deep.  Bake for 8-12 minutes depending on your oven.  I baked mine for 10 and they were perfect.  Try not to eat them all in one sitting.  Makes 4 dozen.

Southern Peach Cobbler

On By sarafillmerIn DessertLeave a comment

This is the most delicious peach cobbler I’ve ever had.  I found it via Pinterest, with the original coming from allrecipes.com  A few of the steps to this recipe are unorthodox, but they work.

  • 8 fresh peaches – peeled, pitted and sliced into thin wedges
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons cornstarch
  • 1 cup (128 g) all-purpose flour
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, chilled and cut into small pieces
  • 1/4 cup boiling water
  • 3 tablespoons white sugar
  • 1 teaspoon ground cinnamon

Preheat oven to 425 degrees.  In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.  Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.  Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.

Bite Sized Apple Pies

On By sarafillmerIn Dessert, PieLeave a comment

I found this recipe on Pinterest. It comes from a blog, cookinupnorth.blogspot.com and was really nice, because you only have to make as many as you want to eat right then. I also used crescent rolls instead of refrigerated pie crust.

  • 1⁄2 cup sugar
  • 2 teaspoon cinnamon
  • 1 pkg. crescent rolls, or refrigerated pie crust
  • 3 tablespoon melted butter, divided
  • 1-2 medium tart apples, cut into 8 wedges

In a small bowl, combine the sugar and cinnamon, set aside 1 tablespoon. n a lightly floured surface, unroll the pastry. Brush with 2 tablespoons melted butter, sprinkle with remaining sugar mixture. Cut each sheet into 8 one inch strips, about 8 inches long. Wrap one strip around each apple wedge, sugar side against the apple. Place on parchment paper lined baking sheet. Brush tops with melted butter and sprinkle with sugar mixture. Bake at 425° for 13-15 minutes, or until golden brown. Serve warm, preferably with ice cream.

Cheesecake Stuffed Strawberries

On By sarafillmerIn DessertLeave a comment

I found this recipe on Pinterest also. They were very easy to make and tasted yummy.

  • 1 pound large strawberries
  • 8 oz cream cheese, softened
  • 3-4 tablespoon powdered sugar
  • 1 teaspoon vanilla extract
  • graham cracker crumbs

Rinse strawberries and cut around the top of the strawberry. Remove the top and clean out with a paring knife, if necessary. Prep all strawberries and set aside. In a mixing bowl, beat cream cheese, powdered sugar and vanilla until creamy. Add cream cheese mix to a piping bag or ziplock with a corner snipped off. Fill strawberries with cheesecake mixture. Once strawberries are filled, dip the top in graham cracker crumbs. Refrigerate if not serving immediately