RSS Feed

Tag Archives: Dessert

Sweet Potato Casserole

My Grandmother started making this Sweet Potato Casserole recipe at least 5 years ago for Thanksgiving.  It has turned into such a favorite the pan is almost licked clean.  My daughter will usually eat as much as I will give and then a second helping.  We no longer prepare the sweet potatoes any other way for the holidays.

I find myself making it throughout the year as dessert for my kids.  I have yet to get Mr.Picky to like sweet potatoes of any kind.  We were headed to my family’s for dinner where I was preparing a somewhat Thanksgiving flavored dinner.  I had extra sweet potatoes to use up and thought this would be the perfect side dish to the meal.  Although we serve it as a side it has enough sugar and butter to be a dessert, this is probably why it is the best.

In my pictures I made the recipe just as my Grandmother wrote the recipe.  When I got to her and said how come mine doesn’t look like yours?  She stated that she had increased the flour amount in the topping which makes it more of a crumb and better.  I have revised the recipe to the correct flour amount so if your picture looks different it is ok.

Sweet Potato CasseroleSweet Potato Casserole:

  • 6 large sweet potatoes or yams- peel after steaming and mash well
  • 3 Tbs butter
  • 1/2 cup sugar
  • 1 egg, beaten
  • 1 tsp vanilla

Topping:

  • 5 Tbs melted butter
  • 3/4 cup brown sugar
  • 5 Tbs flour
  • 1/4-1/2 cup pecans or walnuts, chopped

After steaming the sweet potatoes until tender, remove the peel and mash well.  Add in the butter, sugar, egg, and vanilla.  Continue to mash until well combined and almost completely smooth.

Spread potatoes in a 9×13″ glass baking dish.

Combine topping ingredients and spread over the sweet potatoes.

Bake at 350 degrees for about 20 minutes until topping is caramelized and potatoes are heated through.


style=”display:inline-block;width:468px;height:60px”
data-ad-client=”ca-pub-3737982169142034″
data-ad-slot=”4657754308″>
//

Advertisements

Blackberry Pie Bars Recipe

Blackberry Pie BarBlackberry Pie Bars Recipe | Key Ingredient was a new recipe I decided to try out for Christmas dessert.  At this point I had made fudge and all sorts of chocolates and needed a chocolate break.  I had all the ingredients on hand, thanks to my summer berry picking.  This dessert was just what I wanted.  Although it is awfully rich and only a small piece is needed.  It tasted like pie but in a less mess bar form, with a bit of flavor of a shortbread cookie. I doubled the  recipe produces a large 9×13″ pan full.  It made more than enough for the thirty of us to eat dessert at Christmas.  I then took the remaining half a pan to a group of 10 for dessert.  Some how I managed to still end up with a few pieces to bring home.  Next time I will follow the recipe if going to a smaller group. This recipe is simple but does use a lot of product and has some steps.  I was a bit worried that it wouldn’t turn out and I was going to waste all that butter and fruit.  Don’t worry it turned out amazing and was worth any effort needed to put it together.  I did alter the recipe even though it was the first time I made this, the sugar amount was a bit much and I was very glad I reduced the sugar.  I also substituted some butter for shortening because when I make pie crust I use shortening.  I hope you enjoy it, if you would like to try the original use the link above.

Blackberry Pie Bars:

Blackberry pie comes together with a crumble to produce a moist and wonderful pie bar.

Blackberry pie comes together with a crumble to produce a moist and wonderful pie bar.

crust and topping:

  • 1 1/2 cup flour
  • 1/2 cup sugar
  • 1/4 tsp salt
  • 1/2 cup butter, chilled
  • 1/4 cup shortening

filling:

  • 2 eggs
  • 3/4 cup sugar
  • 1/2 cup sour cream
  • 1/3 cup flour
  • pinch of salt
  • zest of 1 lemon
  • 1/2 tsp vanilla
  • 2 cups blackberries (fresh or frozen thawed and drained)

Preheat oven to 350 degrees.  Grease a 9×9″ baking pan. Combine flour, sugar, and salt.  Cut in the butter and shortening until you form a crumb. Reserve 3/4 cup of this mixture for the topping (set aside).  Press the remaining mixture into the bottom of the pan. Bake the crust for 8-12 minutes.  Remove from oven and cool for at least 10 minutes. While the crust is baking whisk together eggs and sugar. Add in sour cream, flour,salt, lemon zest and vanilla whisking until smooth. Gently fold in berries and spoon the mixture evenly onto the crust. Sprinkle evenly with the reserved crust. Bake 45-55 minutes. Cool before cutting and serving.

(adsbygoogle = window.adsbygoogle || []).push({});

Blueberry Upside Down Cake

Once again I needed a dessert to bring to a dinner, Thibeault’s Table: Blueberry Upside Down Cake was the recipe of choice that day.  Two reasons it was on my list of recipes to try and I had all the ingredients on hand.  I selected the right dessert because this turned out great.

This cake could pass as a coffee cake and I would probably serve for brunch.  The berries were a great combo with the somewhat cinnamon flavored cake.  The cake was not to sweet and not dry.  When I left the event I took the first few slices home and left the remaining.  I received a call to say my tray was clean and every bit of dessert was gone.

All those berries I so diligently picked and froze all summer are finally paying off.  I have made some great desserts lately with frozen berries.  I am so glad to enjoy a bit of summer in the dead of winter.  Berries just make me happy!

Blueberry Upside Down CakeBlueberry Upside Down Cake:

  • 1/4 cup melted butter
  • 1/2 cup brown sugar
  • 2 cups blueberries, fresh or frozen
  • 1 Tbs lemon juice
  • 1/2 cup butter
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 1/4 tsp salt
  • 1 tsp cinnamon
  • 3/4 cup milk
  • 1 1/3 cup flour
  • 2 tsp baking powder

In a 9″ square cake pan prepare by lightly greasing or spraying with baking spray.

Combine melted butter and brown sugar.  Spread evenly on the bottom of the pan.

Sprinkle the sugar layer with the berries and sprinkle those with the lemon juice.

Blueberry Upside Down Cake

Meanwhile for the cake:

Cream butter and sugar until light.  Beat in eggs and vanilla.

Sift together the salt, cinnamon, flour, and baking powder.

Alternate adding the dry ingredients and milk to the butter mixture.  Mix until smooth.

Spread the cake batter over the blueberries evenly.

Bake at 350 degrees for 45-50 minutes.

Blueberry Upside Down Cake

Let cool completely and turn out onto a platter or plate.

(adsbygoogle = window.adsbygoogle || []).push({});

Candied Cinnamon Sugar Almonds

candied sugar cinnamon almonds in the slow cookerLast year my sister turned me on to Dimples and Tangles: CANDIED CINNAMON SUGAR ALMONDS.  This year for the holidays I got around to making them myself.  I enjoyed just about the whole batch myself.  I was inspired by their recipe but reduced the sugar and salt amount.

I can’t control myself around these delicious candied nuts. They make a great alternative to cookies to give away during the holidays.  I did share a few but was more than guilty of eating most of them myself over a few weeks time.

The best part of this recipe is they are made in the slow cooker or crockpot.  You do have to stir them often so they are not to be forgotten in the pot.  Another plus would be the wonderful fragrance your home is filled with as these cook.  You will be ready to steal a few before too long.

My kids also love these almonds which is good because almonds are healthy.  Okay, maybe not when covered in sugar but I am not one to nit pick.  In fact my 2-year-old was caught up on the counter numerous times eating them out of the plastic bag.  He couldn’t help himself they are that good!

Candied Cinnamon Sugar Almonds:

  •  1 egg white
  • 1 1/2 tsp vanilla
  • 1/2 tsp sea salt
  • 3 1/2-4 cups raw almonds
  • 1 1/4 cup sugar
  • 1 Tbs cinnamon
  • 2 Tbs butter, in chunks

Whisk together egg white, vanilla, and sea salt in a large bowl.

Add the almonds and stir until coated.

Candied Sugar and Cinnamon Nuts in Slow cooker

Turn the slow cooker to high heat and add in the chunks of butter.

In a separate bowl combine sugar and cinnamon.  Once combined add to almonds and again stir until coated.

Pour the coated nuts onto the butter and add the lid.

Cook on high for 2 hours stirring every 20-25 minutes, more often at the end so they do not burn.

Pour hot nuts on to a few sheets of wax paper to cool.  Break apart if needed.

Store in an airtight container or bag.
//

Apple Cranberry Dumplings

Cranberry Apple DumplingsFor as long as I can remember my mom has made Apple Cranberry Dumplings. I love them and they are so delicate but rich in flavor.  This is a great time of year to make apple dumplings.  I am sure we will have a pan served at Christmas dinner.

Don’t let their cinnamon roll appearance fool you. They taste more like apple pie, meets biscuit with a little spice added.  The best part of this recipe is that there is no rising time.  It takes about 15 minutes to put together and 40 to bake.  You can have a dessert in 1 hour that looks and tastes like you spent all day on it.

Apple Cranberry Dumplings:

Syrup:

  • 2 cups water
  • 2 cups sugar
  • ½ tsp cinnamon
  • ½ tsp cloves
  • ½ cup butter

Dough:

  • 2 cups flour, sifted
  • 1 Tbs baking powder
  • 1 tsp salt
  • 2 tbsp sugar
  • ½ cup shortening
  • ¾ cup milk

Filling:

  • 4 cups or 4 large apples peeled and grated
  • 1 cup drained cooked cranberries or 1 cup dried cranberries
  • ½ cup chopped walnuts (optional)

 

Preheat oven to 425 degrees.

Make dough by sifting all dry ingredients and cut in shortening.

Gradually add milk, tossing together into a dough. Turn out on floured board to mix a soft dough.

Lightly roll dough into 18×12 rectangle.

Rolled Dough

Rolled Dough

Now that your dough is rolled out time to make the syrup.  Combine syrup ingredients except butter and boil together for five minutes. Remove from heat and add butter.

Spread the dough with apples, cranberries, and nuts evenly.

Spread the filling, feel free to use helping hands!

Spread the filling, feel free to use helping hands!

 

Roll up like a jelly roll from the 18″ side. Cut into 12 slices and place in lightly buttered 9×13″ pan.

As funny as they look, they will bake nicely.

As funny as they look, they will bake nicely.

Pour hot syrup slowly over all.

Cranberry Apple Dumplings

Pour the hot syrup carefully as not to disrupt the filling.

Bake in 425° oven for 35-40 minutes until the edges begin to brown.

Golden Brown and Ready to eat!

Golden Brown and Ready to eat!

Serve warm with cream or half and half.

Apple Cranberry Dumplings //

Pumpkin Roll Recipe

I love pumpkin and fell into the pumpkin crazy during fall like most of you.  About 4 years ago I started making Granny Kat’s Pumpkin Roll Recipe – Allrecipes.com.  This pumpkin roll is not only tasty but impressive.  When I take it somewhere I get asked how long it took or get told I have a lot of patients.  Little do people know it is easy and made even easier with step by step instructions.

This dessert can be made ahead which is a huge bonus.  Some comments on Allrecipes state that it can be frozen and thawed easily.  Which makes sense but I have never tried it myself.  The only thing you do need is a jelly roll pan (typically 10 1/2″ x 15 1/2″ x 1 “deep).  You can use this pans for bar cookies as well so it comes in handy more than once.

Like most things I changed the recipe slightly by decreasing the filling because it was a bit much for my taste.  I love how moist this cake is.  Mr.Picky loves this cake so much he never wants me to take it anywhere so he doesn’t have to share.  Have fun baking and don’t forget to share.

Pumpkin Roll:Pumpkin Roll

  • 3/4 cup flour
  • 1 cup sugar
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 cup pumpkin purée
  • 3 eggs
  • 1 tsp lemon juice
  • 2 Tbs powdered sugar

Filling:

  • 1/2 cup or 4 oz. cream cheese, softened
  • 2 Tbs butter, softened
  • 1 tsp vanilla
  • 1/2 cup powdered or confectioners sugar

Preheat oven to 375 degrees . Prepare pan by greasing and flour a 10×15 inch jelly roll pan or cookie sheet.

In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin purée, eggs, and lemon juice.

Pour mixture into prepared pan. Spread the mixture evenly.

Bake at 375 degrees for 15 minutes, do not over bake.

Lay a damp linen towel on the counter, sprinkle it with confectioner’s sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it.

Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.

Make the filling by blending cream cheese, butter, vanilla, and sugar.

When the cake has cooled 20 minutes, unroll it and spread icing onto it.

Immediately re-roll (not in the towel this time), and wrap it with plastic wrap.

Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil.

Cut the cake in slices just before serving.  Dusting with more confectioners sugar as desired for decoration.

Pumpkin Roll


(adsbygoogle = window.adsbygoogle || []).push({});

Brownie Batter Dip

Brownie Batter DipI live on a dead-end road a few miles long in a wonderful neighborhood.  My neighborhood is so great I can’t seem to get away.  I grew up on the road in my parents house, Mr.Picky moved in across the street in high school, and we have now lived just a few doors down in a rental house.  I used to be able to tell you every neighbors name and story.  Over the last few years we have had a lot of new families come to the street.  I try to introduce myself but I honestly think I am the only one.  No one knows each other besides their direct neighbor.  So I set out to host a neighbor ladies night in.  One of our neighbors sells jewelry and decided to have her do a show and invite all the neighbor ladies.

With the promise of dessert, jewelry, and meeting the neighbors we had a great night.  This of course gave me a great excuse to try some new and favorite dessert recipes out.  I had come across Brownie Batter Dip – Crumbs and Chaos which was a chocolate dream.  Being fall I had picked some more fall flavored desserts and was need of at least one chocolate treat.  This recipe was perfect.

I served my dip with pretzels and vanilla wafers.  Strawberries would have been tasty if they were in season.

Brownie Batter Dip:Brownie Batter Dip

  • 8 oz. cream cheese
  • 1/2 cup butter
  • 2-3 cups powdered sugar
  • 5 Tbs flour
  • 5-7 Tbs cocoa powder
  • 3-4 Tbs milk
  • 2 Tbs brown sugar
  • 1 tsp vanilla

Whip together cream cheese and butter in a stand mixer.

Add in 2 cups powdered sugar and 1 Tbs milk, until combined.

Next add flour, cocoa powder, brown sugar, vanilla, and another Tbs of milk.

Beat until mixture is smooth.

Add remaining powdered sugar and milk if needed for desired consistency.


(adsbygoogle = window.adsbygoogle || []).push({});

 


(adsbygoogle = window.adsbygoogle || []).push({});

%d bloggers like this: