Category: Dessert

Peanut Butter Cranberry Drops

On By sarafillmerIn Cookies, DessertLeave a comment

I found this next recipe in a magazine Christmas of 2010. They’re incredibly simple to make and darn tasty too.

  • 1 18 oz. package refrigerated peanut butter cookie dough
  • 1 cup chopped peanuts
  • 1⁄2 cup dried cranberries
  • 2 tablespoons flour
  • 2  cups powdered sugar
  • 3  tablespoons cranberry juice

Preheat oven to 375°. In a large re-sealable bag combine cookie dough, peanuts, cranberries, and flour; seal bag. Squeeze and knead mixture together in the bag until combined. Remove dough from bag. Drop doug by rounded teaspoons 2” apart onto an ungreased cookie sheet. Bake for 10-12 minutes or until cookies are lightly browned around edges. Let stand for 1 minute, then transfer to wire rack to cool slightly.

For icing, in a small bowl stir together powdered sugar and cranberry juice until smooth. Spoon icing over warm cookies. Cool cookies completely on wire rack.

Andes Mint Chunk Cookies

On By sarafillmerIn Cookies, DessertLeave a comment

I’ve made these cookies for a few years now, and they have always been a hit.

  • 1⁄2 cup salted butter, softened
  • 3⁄4 cup dark brown sugar
  • 1⁄2 cup granulated sugar
  • 1 teaspoon baking soda
  • 1  teaspoon baking powder
  • 2  teaspoon vanilla
  • 2 eggs
  • 1 pkg. 10 oz. Andes Creme de Menthe Baking Chips
  • 2 2⁄3 cups (342 g) all purpose flour

Blend butter, sugars, baking soda, baking powder, vanilla, and eggs until mixed. Stir in Andes Baking Chips and then flour. Chill about an hour. Measure out approximately 1 oz of dough, roll into a ball and flatten slightly. Raise oven rack one level above middle and bake on non-stick baking pans. Bake at 350 for 8-10 minutes. Cool on pans for two minutes before removing.

Cookies and Cream Chex Mix

On By sarafillmerIn DessertLeave a comment

Another Pinterest find courtesy of Cooking Classy. I love homemade Chex Mix and this one is no exception.

  • 6 cups Corn Chex cereal
  • 1⁄2  cup very finely crushed Oreo’s (about 7)
  • 1⁄2  cup powdered sugar
  • 1 12 oz vanilla candy melts ( I used the candy coating)

Measure 6 cups Corn Chex Cereal into a large mixing bowl, set aside. Pour crushed Oreos and powdered sugar into a large ziploc bag, seal bag and shake to combine mixture, set aside. In a microwave safe bowl, melt Vanilla candy melts in 30 second intervals, stirring after each interval until melted and smooth. Pour melted candy melts over Corn Chex and toss mixture with a rubber spatula until evenly coated (scrapping down the sides of the bowl as stirring, don’t waste any of that melted candy). Pour or scoop coated Corn Chex into ziploc bag containing crushed Oreo mixture. Seal bag and shake until the cereal is evenly coated. Store in an airtight container up to one week.

*When I say very finely crushed I mean very finely crushed, as in nearly powder. It’s the larger clumps that will tend not to stick the the coated cereal.

Pumpkin Walnut Cheesecake

On By sarafillmerIn DessertLeave a comment

This recipe is courtesy of a Taste of Home magazine. I liked the graham cracker crust quite a bit, but a gingersnap crust was also suggested.

Filling

  • 3 8 oz. pkgs cream cheese, softened
  • 1 15 oz. can pureed pumpkin
  • 3⁄4  cup sugar
  • 3⁄4  cup dark brown sugar
  • 1⁄4 cup heavy whipping cream
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 5 eggs, lightly beaten

Crust

  • 2 cups graham cracker crumbs
  • 1⁄4 cup sugar
  • 6 tablespoons melted butter

Topping

  • 1 cup chopped walnut
  • 1 cup packed dark brown sugar
  • 6 tablespoons softened butter

Preheat oven to 325°. For crust, combine crumbs and sugar in a medium bowl. Add melted butter and combine. Press down flat into a 9” spring-form pan that has been wrapped in foil. Set aside. For filling, beat cream cheese and sugars until smooth. Add pumpkin puree, cream, cinnamon and cloves until blended. Add eggs; beat together on low until just combined. Pour into crust. Place in a large baking pan, adding 1” of hot water to the pan and bake for 60 minutes. For topping, combine ingredients and sprinkle of over hot cheesecake. Bake 30 minutes longer or until center is just set. Remove springform pan from water bath. Cool on wire rack for 10 minutes.  Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

 

Peanut Butter Brownie Cheesecake

On By sarafillmerIn DessertLeave a comment

This cheesecake recipe comes from a Better Crocker magazine. It was the second cheesecake I’d ever made, so I was nervous at how it would turn out, but it came out great and wasn’t too difficult.

  • 1 pouch Betty Crocker peanut butter cookie mix
  • 1 box Betty Crocker fudge brownie mix
  • 3 8 oz pkgs. cream cheese, softened
  • 1 14 oz can sweetened condensed milk
  • 4 eggs
  • 1 teaspoon vanilla

Make cookie dough as directed on package, using water , oil, and egg. Cover refrigerate about 1 hour or until firm. Meanwhile, make and bake brownie mix as directed on package for 13×9 pan, using water oil and eggs. Cool completely, about 1 hour. Heat oven to 325°. Wrap outside, bottom, and side of 9” spring-form pan with foil to prevent leaking. Spray with cooking spray. Press cookie dough in bottom and 1⁄2 inch up the side of the pan. Bake 13-15 minutes or until set. Place on cooling rack; cool completely. In a large bowl, beat cream cheese with electric mixer on medium speed until fluffy. Gradually beat in condensed milk until smooth. Beat in the 4 eggs, one at a time, just until blended. Stir in vanilla. Crumble 2 cups of cooled brownies into coarse crumbs and fold into cream cheese mixture. Pour over crust. Bake about an hour or until edge of cheesecake is set at least 2” from edge of pan, but center still jiggles slightly when moved. Turn oven off; open oven door at least 4”. Let cheesecake stay in oven for 30 minutes. Run a small metal spatula around edge of pan to loosen cheesecake then cool on cooling rack for another 30 minutes.

Peanut Butter Fudge

On By sarafillmerIn DessertLeave a comment

Another Pinterest find courtesy of Brown-eyed Baker. This was my first experience with fudge, and it turned out really well.

  • 1 1⁄4 cups (10 oz) unsalted butter
  • 1 1⁄4 cups smooth peanut butter
  • 1 1⁄2 teaspoons vanilla extract
  • 4 1⁄2 cups powdered sugar, sifted
  • pinch of salt

Butter an 8-inch non-stick baking dish (or line with buttered parchment paper) and set aside. In a medium saucepan over medium heat, heat butter and peanut butter until the mixture comes to a boil. Remove from heat. Add the salt and vanilla extract, then stir in the powdered sugar until smooth and no lumps remain. Pour the fudge mixture into the prepared pan and smooth the top. Press a piece of wax paper directly on the fudge and refrigerate until set, at least 1 hour. Cut into squares and serve. Can be stored frozen or in an airtight container.