Monday, November 1, 2010

I Love Dessert!

I'm famous for my sweet-tooth.  Chocolates are blissful.  I make my own at Christmas and I'll blog about my favorite recipes in a few weeks.  But, for everyday sweets, you can't beat sugary carbs.

 My very first successful  Cinnamon Rolls.  Found at Our Best Bites.  Soft, fluffy, moist, with cinnamony goo that stays inside the roll.  I have these filed under 'Breakfast', but they're good anytime.  Very easy to make!  Ask my daughter, I can't roll dough to save my life - except for these incredible rolls.

Ultimate Triple Berry Bars

This one is too easy.  Prepare Krusteaz Raspberry Bars according to the package, except scatter a 4 ounce package of dried mixed berries on the filling before adding the crumb topping. Allow to cool completely before cutting. Serve warmed with a scoop of ice cream.

Cake Mix Cookies
The basic recipe:
1 (18.25 oz.) boxed cake mix (any flavor)
2 large eggs
1 stick margarine, room temperature (You can use butter, but the cookies will be flatter)
1/4 cup brown sugar
1 1/2 cups assorted dry mix-ins (such as chocolate chips, nuts, raisins, dried fruit) any combination

Combine cake mix, eggs, margarine and brown sugar. Stir in remaining ingredients.   Roll level tablespoons into balls.  Place onto greased (Pam) cookie sheets 2 inches apart; flatten and even up any ragged edges with your fingers.  Bake at 350F for 11 minutes, or until cookies puff.  Cool on pan 2 minutes. Remove to wire rack to cool completely.  Store airtight between wax paper.  About 4 dozen cookies.

Mix-in Variations:
Chunky Bar Cookies 
use a chocolate fudge cake mix
1/3 cup mini chocolate chips
1/3 cup chopped dried dates
1/3 cup raisins
1/2 cup chopped walnuts

Black Forest Cookies
use a devil's food cake mix
1/2 cup chopped dried cherries
1 cup chocolate chips

Yum-Yum Cookies
use a yellow cake mix
1/2 cup cashews, salt rinsed off and dried
1 cup white chocolate chips

Chocolate-Chocolate Pudding
I don't have a photo for this, because it never occurs to me to get the camera before diving in.
Warning: You'll never be content with pudding mix again. 

2/3 cup sugar
1/4 cup unsweetened cocoa powder (preferably dutch processed)
2 tablespoons PLUS 2 teaspoons cornstarch
pinch of salt
2 cups whole milk (can use reduced fat)
1/4 cup mini semi-sweet chocolate chips
2 teaspoons vanilla
2 tablespoons butter, room temperature

Combine sugar, cocoa, cornstarch and salt in a heavy bottomed saucepan.  Gradually whisk in half of the milk until smooth.  Whisk in remaining milk. Switch to a spoon.
Cook over medium heat, stirring constantly until pudding thickens and comes to a boil, about 6 to 8 minutes.  Watch carefully, it can scorch easily.
Boil one minute longer, stirring constantly.
Remove from heat; add chocolate chips, vanilla and butter.  Stir until chips melt and pudding is smooth.
If you don't like skin on your pudding, place plastic wrap directly on the surface of the pudding.
Cool. If you pour it into serving bowls it will cool faster.  ;-)
Makes 4 servings.

No comments:

Post a Comment

Please leave me a comment.