Category: Dessert

Caramel Crunch Bars

On By sarafillmerIn Bars, DessertLeave a comment

I got this recipe from the back of a bag of caramel baking chips. I didn’t have any marshmallows, so I used the marshmallow spread and put it under the caramel. It was extra gooey, but still really yummy

  • 4 1/2 Honey Maid graham crackers
  • 1  11 oz bag Kraft Caramel Bits
  • 2  tablespoons milk
  • 1/2 cup peanuts
  • 1/2 cup miniature marshmallows
  • 1/2 cup coarsely chopped pretzels
  • 4 squares semi sweet baking squares, melted

Line an 8-inch square pan with foil, with ends of the foil extending over the sides of the pan. Grease foil generously with shortening. Place grahams on bottom of pan, cutting to fit if necessary. Microwave the caramel bits and milk in microwaveable bowl on high for 2 minutes, or until the caramel bits are completely melted and mixture is well blended, stirring every 30 seconds. Pour over grahams; top with the next 3 ingredients. Drizzle with chocolate. Refrigerate for at least an hour. Use the foil handles to remove from pan before cutting into bars to serve.

Snickerdoodle Brownies

On By sarafillmerIn Bars, DessertLeave a comment

This recipe is courtesy of the blog My Own Sweet Thyme. They taste just like a warm snickerdoodle cookie.

  • 2 2⁄3 cups (342 g) flour
  • 2 teaspoons baking powder
  • 1  teaspoon salt
  • 2  cups packed brown sugar
  • 1  cup butter, at room temperature
  • 2  eggs, at room temperature
  • 1  tablespoon vanilla
  • 2  tablespoons white sugar
  • 2 teaspoons cinnamon

Preheat oven to 350°. Grease bottom and sides of 9×13 pan; set aside. In a medium bowl, whisk together the flour, baking powder and salt. Set aside. In a large mixing bowl, beat together the butter, brown sugar, eggs and vanilla until smooth. Add the flour mixture to the egg mixture and beat well until blended. Batter will be thick. Spread evenly into the prepared pan. In a small bowl, combine the white sugar and cinnamon. Sprinkle the mixture evenly over the batter in the baking pan. Bake for 25-30 minutes, or until the surface springs back when gently pressed. Remove from the oven and let cool slightly on a wire rack. Cut while warm if desired.

Peanut Butter Nutella Brownies

On By sarafillmerIn DessertLeave a comment

This recipe comes from noblepig.com via Pinterest. The thing I like about this brownie is the peanut butter really balances out the nutella and makes a really pleasing brownie.

  • 1  cup butter, melted
  • 2  cups granulated sugar
  • 2 teaspoons vanilla extract
  • 4 eggs, room temperature
  • 1 cup (128 g) flour
  • 3/4 cup cocoa
  • 1/8 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup Nutella
  • 1/2 cup peanut butter

Preheat oven to 350°. Grease bottom and sides of 9×13 pan; set aside. In a medium bowl combine all purpose flour, cocoa (sift this in to get rid of lumps), baking powder and salt. Set aside. Over low heat, melt butter and stir in sugar and vanilla extract until well combined. To the butter-sugar mixture whisk in the cocoa mixture until fully combined. In a microwave safe bowl add Nutella and peanut butter. Heat in the microwave in 20 second intervals until it reaches a runny consistency. Stir into the batter. Pour into prepared pan and bake for 30 minutes. Let brownies cool completely before cutting.

Santa Hat Brownies

On By sarafillmerIn DessertLeave a comment

I found this recipe on Pinterest. I just had to make it for Christmas Eve. They tasted as good as they looked.

  • 1 box Betty Crocker fudge brownie mix
  • 1 pound of strawberries, hulled
  • icing of your choice

Make brownies according to directions on the box. After they have cooled, cut them into the desired shape. I used a smallish, round cutter. Hull the strawberries and place them on the brownie after you have piped icing around the edge of the brownie. Top the strawberry with a dollop of icing. I used the bottled icing for ease of use.

Pumpkin Dump Cake

On By sarafillmerIn DessertLeave a comment

This recipe comes from cookiesandcups.com via Pinterest. It was really, really yummy.

  • 1 15 oz can of pumpkin
  • 1 can evaporated milk
  • 1 cup light brown sugar
  • 3 eggs
  • 3 teaspoons pumpkin pie spice
  • 1 box yellow cake mix
  • 1 cup butter, melted
  • 1 cup coarsely crushed graham crackers or pecans

Preheat oven to 350°. Grease bottom and sides of 9×13 pan; set aside. In a large bowl combine pumpkin, evaporated milk, sugar, eggs, and pumpkin pie spice. Stir to combine. Pour into your prepared pan. Sprinkle the entire box of cake mix on top, followed by your nuts or graham crackers. Pour melted butter evenly on top. Bake for 50-55 minutes or until the middle is set and the edges are lightly browned. Serve with ice cream or whipped cream.

Coca-Cola Cake

On By sarafillmerIn DessertLeave a comment

This recipe comes from my maternal grandmother, LaVerne Parker. It is really yummy and a family favorite.

Cake

  • 2  cups sugar
  • 2  cups (256 g) flour
  • 1 teaspoon baking soda
  • 2  eggs
  • 1  teaspoon vanilla
  • 1  cup butter
  • 3 tablespoons cocoa powder
  • 1⁄2 cup buttermilk
  • 1 cup coca-cola

Frosting

  • 1⁄2 cup butter, softened
  • 3 tablespoons cocoa powder
  • 1⁄2 cupcoca-cola
  • 4 cups powdered sugar

Preheat oven to 350°. In a large mixing bowl, combine the dry ingredients.  In a saucepan, bring the butter, cocoa, coke and buttermilk to a boil. Once it has come to a boil, mix into the dry ingredients.  Then mix in the eggs and vanilla. Pour into a greased 9×13 pan. Bake for about 40 minutes. For the icing, bring the butter, cocoa and coke to a boil, then mix with the powdered sugar. Spread immediately over hot cake.

*If baking at altitude, add an extra 1/4 cup of flour and reduce the baking soda to 1/2 teaspoon.

Brownie Ice Cream Cake

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This recipe comes from a Betty Crocker magazine. It’s my favorite kind of recipe, delicious and easy to make.

  • 1 box Betty Crocker fudge brownie mix
  • 1⁄2 gal vanilla ice cream, slightly softened
  • 1  cup hot fudge topping
  • 2  tablespoons decorator sprinkles

Heat oven to 350°. Line 2 9” round cake pans with foil, leaving about 2” of the foil overhanging sides of the pan; grease bottoms only with shortening or cooking spray. Make brownie batter as directed on the box, using water, oil and eggs. Divide batter evenly between pans. Bake 19-22 minutes, or until toothpick inserted 2” from side of pan comes out almost clean. Cool completely in pans, about 1 hr. Do not remove from pans. Spread ice cream evenly on brownies in pans. Freeze at least 2 hours or until ice cream is firm. Use foil to lift desserts from pans; remove foil. Cut each dessert into 8 wedges, decorating as desired. Store covered in freezer.

 

Pumpkin Bread

On By sarafillmerIn Bread, DessertLeave a comment

This pumpkin bread recipe comes out of Better Homes and Garden Fall Baking magazine. I think it’s even better than Starbucks pumpkin loaf, which is saying something.

  • 1 1⁄2 cups granulated sugar
  • 1 1⁄2 cups packed brown sugar
  • 1 cup vegetable oil
  • 4 eggs
  • 3 1⁄3 cups (427 g) all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 1⁄2 teaspoons salt
  • 1 teaspoon ground nutmeg
  • 2⁄3 cupwater
  • 1 15 oz can pumpkin

Preheat oven to 350°. Grease bottom and sides of three loaf pans; set aside. In an extra large bowl combine granulated sugar, brown sugar, and oil. Beat with an electric mixer on medium speed until well mixed. Add eggs; beat well. In a large bowl combine flour, baking soda, cinnamon, nutmeg, and salt. Alternately add flour mixture and the water to sugar mixture, beating on low speed until just combined. Beat in pumpkin. Spread batter evenly into prepared pans, and bake for 55-60 minutes, or until a toothpick inserted near center comes out clean.

Lemon Pecan Cake

On By sarafillmerIn DessertLeave a comment

This candied loaf is my father’s other must have at the holidays. The original recipe belonged to my maternal great-grandmother, which is hanging in a place of honor above my stove.

  • 1 lb (2 cups) butter or margarine
  • 1 lb (2 1⁄4 cup) brown sugar
  • 1 lb (4 cups) flour
  • 1 teaspoon baking powder
  • 1 pound pecans
  • 1⁄2  pound candied cherries
  • 1⁄2  pound candied pineapple
  • 6 eggs, separated
  • 3 tablespoons lemon extract

Dredge the fruit and nuts in 2 cups of flour and set aside. Combine the remaining 2 cups of flour and baking powder. Cream the sugar and shortening. Add egg yolks one at a time, beating well after each addition. Add flour alternately with lemon extract. Whip the egg whites until stiff. Fold in the egg whites, then the fruit and nuts. Put in 2 greased loaf pans or 1 stem pan. Cover with a clean cloth and let it set for a couple of hours. Bake at 300° until done (1 hour or more, depending on size of pan.

Pumpkin Squares

On By sarafillmerIn DessertLeave a comment

This recipe comes out of one of my Gooseberry cookbooks. Although they are called squares, it’s really more of a cake, but still incredibly moist and delicious.

Cake

  • 4 eggs, beaten
  • 1 2⁄3 cups sugar
  • 1 cup  vegetable oil
  • 2  cups (256 g) all-purpose flour
  • 1 1⁄2 teaspoon cinnamon
  • 2 teaspoon baking powder
  • 2 teaspoon baking soda
  • 1 15 oz. can pumpkin
  • 1⁄2 teaspoon salt

Frosting

  • 1⁄2 cup margarine, softened
  • 8 oz. pkg cream cheese, softened
  • 2 cups powdered sugar
  • 1 1⁄2 teaspoon vanilla extract

Mix all ingredients for 2 to 3 minutes or until thoroughly blended; pour into greased 13×9 baking pan. Bake at 350° for 45-50 minutes; cool Frost with cream cheese frosting; decorate with sprinkles if desired.  For thinner squares, bake in a greased 15×10 at 250 for 50-60 minutes.

Frosting:
Combine ingredients until smooth and creamy.