dessert recipe

Whole Wheat Chocolate Chip Cookies

August 6, 2014 by Amy

I’m a cookie fanatic. Really. There’s something wonderful about a small, snackable dessert – and even more so about this one. With whole wheat flour and healthy(er) oils, I feel better about making these for my family on a regular basis. These cookies are rich and decadent in spite of that, though, and you’ll never miss all that processed stuff!

Whole Wheat Chocolate Chip Cookies

2014-08-05 22:04:00

Yields 3

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Cook Time

12 min

Cook Time

12 min

Nutrition Facts

Serving Size

341g

Yields

Amount Per Serving

Calories 1496

Calories from Fat 635

% Daily Value *

Total Fat 73g

112%

Saturated Fat 34g

171%

Trans Fat 1g

Polyunsaturated Fat 9g

Monounsaturated Fat 23g

Cholesterol 218mg

73%

Sodium 1140mg

47%

Total Carbohydrates 186g

62%

Dietary Fiber 8g

32%

Sugars 104g

Protein 29g

Vitamin A

25%

Vitamin C

Calcium

23%

Iron

24%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1/2 c. butter
1/2 c. peanut butter
1 c. brown sugar
1/2 t. salt
1 t. baking soda
1 t. vanilla
2 eggs
2 1/4 c. whole wheat flour
1 c. chocolate chips or dark chocolate M&Ms

Instructions

Cream the peanut butter, butter, and brown sugar.
Stir in salt, baking soda, and vanilla.
Add eggs and beat until shiny.
Stir in flour.
Stir in chocolate.
Drop by teaspoonfuls onto ungreased cookie sheets.
Bake for about 12 minutes at 350.

Notes

I usually double this recipe. One batch just isn't enough to have and to share!

By Amy Bradsher

beta

calories

1496

fat

73g

protein

29g

carbs

186g

A Nest in the Rocks http://anestintherocks.com/

Are you a white or wheat flour person?

Springtime Strawberry Pie

August 6, 2014 by Amy

We made a strawberry pie to take to church last week. It’s super simple but full of fresh flavor, and it’s even pretty good for you. Full of fresh flavor, this pie tastes like spring! We had a total of 45 minutes to get our church potluck offerings ready, and in that time we made a pan of Pizza Casserole and this pie.

My Big Helper tried to talk me into letting her eat four pieces in the space of about twelve hours. If anybody can eat that much pie, it must be good!

So here’s how to make your own Springtime Strawberry Pie.

Ingredients:

6 c. strawberries, divided
3 T. cornstarch
1/2 c. water
1/2 c. honey
1 pie shell, homemade baked or prepared graham cracker
1 c. whipping cream

You can have this pie pulled together in minutes. Here’s how:

Whip the cream into whipping cream. Even though my cream was cold, my KitchenAid had this whipped up in under five minutes.
Meanwhile, wash and slice 2 cups of strawberries. Put into your prepared pie shell and spread out evenly.
Puree the other four cups of berries.
Add the cornstarch, water, and honey.
Stirring constantly, bring to a boil for two minutes or until color becomes more transparent.
Slowly pour the strawberry mixture over the sliced berries in the pie shell.
Chill.
When the pie is completely cool, top with whipped cream.

Yum!

What’s your favorite kind of pie?

Simply Delicious Blueberry Pie

August 6, 2014 by Amy

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A few years ago, while visiting some of my husband’s family, we were served blueberry pie for dessert. Having never had blueberry pie before – or even a fresh blueberry – I wasn’t sure what to expect from this fruit-filled pie.

I was happily surprised, however, to find that it was really good. It’s sweet and tastes like blueberries (which I now love) but it also has a creamy component that blends the flavors really well. It’s fabulous with whipped cream or ice cream on top, but it’s just as good plain. I baked it in our toaster oven this time (it’s too hot to turn the oven on!) and the cool sweetness is great in the midst of our current heat wave.

It’s also really easy to make. Dump the berries into the pie shell, mix the creamy topping, and pour it over the top. Bake and it’s done!

Simply Delicious Blueberry Pie

2014-08-05 21:45:20

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Nutrition Facts

Serving Size

1179g

Amount Per Serving

Calories 2425

Calories from Fat 1027

% Daily Value *

Total Fat 115g

178%

Saturated Fat 48g

238%

Trans Fat 0g

Polyunsaturated Fat 19g

Monounsaturated Fat 43g

Cholesterol 183mg

61%

Sodium 1221mg

51%

Total Carbohydrates 338g

113%

Dietary Fiber 19g

75%

Sugars 197g

Protein 25g

Vitamin A

42%

Vitamin C

98%

Calcium

28%

Iron

41%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Ingredients

one prepared pie shell
4 c. blueberries, washed and drained
2/3 c. sugar
1/4 c. all-purpose flour (I used white-wheat flour in the pie above, and it doesn't affect the flavor a bit - but it does make the top look a bit different. Just so you know.)
1/2 t. cinnamon
pinch of salt
1/3 c. milk
2/3 c. cream

Instructions

Preheat the oven to 400 degrees.
Prepare your pie shell.
Place the blueberries into the shell.
Combine all other ingredients and stir until smooth.
Pour cream mixture over the blueberries in the pie shell.
Bake for 40 - 45 minutes or until pie is set. The crust may need to be covered with foil before the center is finished baking.
Let cool on wire rack, then store in the refrigerator.

By Allison Bradsher

beta

calories

2425

fat

115g

protein

25g

carbs

338g

A Nest in the Rocks http://anestintherocks.com/

What’s your favorite kind of pie?

Pumpkin Bars with Cream Cheese Icing

August 6, 2014 by Amy

My mom makes this really amazing pumpkin cake. It’s thick, moist, and rich, and it gets rave reviews everywhere. I generally dislike icing, too, but this cream cheese variety is yummy. It’s the only type of icing I want more of.

But, like all tasty things, cake isn’t exactly good for you (though this one is full of vitamin-rich pumpkin), so I set out to see if I could make it a bit healthier without losing that ‘wow’ factor. It was either that or buy bigger pants.

I think it worked. The recipe swapping, not the pants-buying.

The changes are super small, but they help, and the cake is still rich, moist, and full of happy pumpkin flavor.

If you’re looking for a great dessert that just screams “fall is here!” you should definitely try this one.

Here’s how to make your own Pumpkin Bars with Cream Cheese Icing:

My Big Helper refused to go to bed until she had helped with the icing. 🙂

Yum

Pumpkin Bars with Cream Cheese Icing

Ingredients

1 c. sugar
2 c. white-wheat flour
4 eggs
2 t. cinnamon
1/2 c. oil
2 t. baking soda
2 c. pureed pumpkin
1/2 t. salt
Icing Ingredients:
1/2 stick softened butter
3 c. 10X sugar
8 oz. softened cream cheese
2 t. vanilla
1 c. chopped walnuts (optional)

Instructions

Combine all ingredients in a large bowl, first the dry, then the wet.
Stir until well mixed.
Pour into a 15″ x 10″ jelly roll pan.
Bake at 350 degrees for 20 – 30 minutes or until a toothpick comes out clean.
Blend all ingredients with a mixer.
Spread on the cooled cake.
Top with chopped nuts.

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I might have to make another one of these soon. I love this cake! What’s your favorite fall dessert?

Peanut Butter Dip

August 6, 2014 by Amy

I made this peanutty dessert for a party a few weeks ago, and it was a hit! I found the recipe here, and I made very few changes. If you love peanut butter, this is for you!

This is reminiscent of a cheese ball, so it feels like an appetizer, but because it’s so sweet and rich, I’d classify it as a dessert. This is so simple it has only 4 main ingredients. Here’s what you do:

Mix the following well:

8 oz. cream cheese, softened
1 c. powdered sugar
3/4 c. peanut butter
3 T. brown sugar

Option 1: Scoop the mixture together and place onto a piece of plastic wrap. Fold the edges together to make a ball and freeze for about 90 minutes or until firm. Unwrap and press a mixture of chocolate chips and mini peanut butter cups into the surface. Re-wrap and freeze until firm, about 2 hours.

Serve with a variety of dippers, like sliced tart apples, graham crackers, pretzel sticks, or vanilla wafers.

This makes a great option, and this is what we did. It’s pretty, easy to serve, and it’s very traditional. It does have one problem, though: this makes a very large ball, so only a few people will get both the peanut buttery goodness from the inside AND the chocolate on the outside. That’s why Option 2 is important …..

Option 2: Scoop the mixture together and place onto a piece of plastic wrap. Fold the edges together to shape into a log and freeze for about 90 minutes or until firm. Unwrap and press a mixture of chocolate chips and mini peanut butter cups into the surface. Re-wrap and freeze until firm, about 2 hours.

Serve with a variety of dippers, like sliced tart apples, graham crackers, pretzel sticks, or vanilla wafers.

This option is great. There’s a higher chocolate-to-peanut butter ratio, and it’s easier to slice it for use with dippers, too. BUT, if this still isn’t enough chocolate-y yumminess for you, go for Option 3….

Option 3: Scoop the mixture together and place onto a piece of plastic wrap. Fold the edges together to make a ball and freeze for about 30 minutes or until semi-firm. Unwrap and roll into acorn-sized balls. Place onto a wax paper lined cookie sheet and freeze again until firm, then dip into melted chocolate. Place into mini cupcake papers and top with sprinkles, chopped nuts, or mini chocolate chips.

Refrigerate until ready to serve.

Of course, all of that is assuming that you’re patient enough to wait until this confection is completely ready to go. We weren’t all quite that patient. 🙂

Party-Perfect Cookie Cheesecakes

August 6, 2014 by Amy

I love cheesecake – who doesn’t? The real thing takes a long time to make, however, and it can be very expensive with particular ingredients. That’s why this recipe is perfect – it’s less complicated and less expensive with the same great flavor. Simple to make, beautiful to serve, perfectly portioned, these cheesecakes make the very best party food.

To make cookie cheesecakes, preheat your oven to 350 and prep 24 muffin tins with paper or foil liners.

Mix:

2 packages of softened cream cheese, 8 oz. each
1 14-oz. can of sweetened condensed milk
2 t. vanilla
2 eggs

Into each muffin tin, place 1 cookie portion of a prepared dough; for example, 1 breakaway square of Nestle’s chocolate chip cookie dough.

I personally like sugar or chocolate chip the best. If you use chocolate chip, you may want to bake them for a minute or two less than what is directed as they can get a bit crispy.

Bake the cookie dough until it spreads across the bottom of the liners, about 10-12 minutes.

Immediately pour about 3 T of the cream cheese mixture over the cookies and return to the oven for another 15 minutes.

Remove from the oven and remove each cookie-filled liner from the tin. Cool completely.

Here’s where you can be creative. The original recipe calls for cherry pie filling as a topper, but I’m not a cherry fan, so I like to top mine with fresh fruit.

For a decadent twist, use chocolate chip cookie dough, then top the cooled cheesecakes with a teaspoon of strawberry jelly, a fresh strawberry slice, and decorate with whipped cream and a chocolate chip.

For a lighter, more delicate flavor, use a sugar cookie dough and top the cooled cheesecakes with a teaspoon of peach jelly, a slice of fresh peach, and whipped cream to finish it off.

If you want a more stunning visual display, pipe on the whipped cream and remove the papers prior to serving. The paper comes off easily and flutes the edges of the cakes, making it look as if you’ve spent hours in the kitchen – when in reality this dessert comes together in minutes!

Olympic Torch Cupcakes

August 6, 2014 by Amy

We recently hosted the 2012 Water Olympics in our yard. It was a very fun event (more on that tomorrow) and called for a snack worthy of an Olympian.

The kids and I decided to make these Olympic Torch Cupcakes.

These cupcakes were lots of fun to make and very refreshing on a hot day. They are a bit messy to eat, especially for little ones, but that was half the fun! Colored sprinkles could make them look even more torch-like.

It was fun to pass these out to the kids and see how they reacted. I was happy to see that many of them got the ‘torch’ reference immediately. One kid hopped to his feet, thrust out his arm, and yelled, “I’m the Statue of Liberty!”

So if you’re throwing an Olympic party or just want a fun summer snack, here’s how to make your own Olympic Torch Cupcakes:

Ingredients:

ice cream cones (I used kid-sized cones)
cake batter (I used this Goofy Cake recipe and had more than enough for 24 cones)
ice cream (we chose vanilla)
whipped cream in a spray-can

Directions:

Bake the cupcakes in the cones. I stood each cone up inside a cupcake tin to make it sturdier. My cupcakes in the mini cones baked for 25-30 minutes.
Cool.
When ready to serve, top with ice cream.
Spray the cream in a swirly-fashion on to resemble the flames of a torch.

The cones soften as time passes, so these are best made the same day you plan to eat them. 🙂

Do you have big plans for this year’s Olympics? We’d love to hear about them!

Old-Fashioned Sugar Cookies

August 6, 2014 by Amy

My great-grandmother made the best sugar cookies. She usually topped them with a bit of white sugar, but sometimes she even added crushed pineapple. These cookies were family favorite and she always had a few on the sideboard, ready and waiting for unexpected company.

Grandma gave me her recipe, but even though I made them with her and they baked perfectly, they’re never quite as good when I make them alone.

Until now.

This isn’t her recipe – but the results are just like hers.

I’m not sure how that happens, but these are good. Moist, puffy, simple, beautiful with just a bit of sugar on top.

I’ve already made a batch for My Little Man to share with his preschool friends, and I’ll be making a few more for family and my daughter’s classmates.

Here’s how to make them:

Cream together:
– 1 c. Crisco
– 2 c. sugar
– 1 T. vanilla
– 3 eggs

In a small bowl, mix together the dry ingredients:
– 4 c. flour (both white and white wheat work well)
– 1 t. baking soda
– 1 t. baking powder

Blend the dry ingredients alternately with the wet ones with 1 c. of buttermilk.

Top with a bit of sugar or colored sprinkles.

Bake at 375 degrees for 12 minutes.

Meme’s Peanut Butter Fudge

August 6, 2014 by Amy

My grandmother (of the Steal-good Pumpkin Bread) has been making and distributing this fudge at Christmas each year for as long as I can remember. She makes dozens of batches, cuts them in small pieces, and packages it into small tins. I knew that she considered me a ‘grown up’ when I got my own tin of fudge!

When I saw Meme a few weeks ago she mentioned stocking up on peanut butter in preparation for her fudge marathon. I’ve had her recipe for years but never attempted it – until now.

Fudge has always scared me – thermometers and special equipment has always made it sound difficult – but this recipe is anything but. This was surprisingly easy to make, and with My Little Man’s help, I was finished in under 10 minutes.

The fudge itself is rich and sweet, and it keeps well wrapped in waxed paper, folded into a tin. (Of course, now that I’ve made it, I’m wondering what else I can add to make variations … any suggestions??)

PS – This would make a great teacher gift!

So, here’s how to make Meme’s Super Simple Peanut Butter Fudge:

Mix 2 c. of 10X sugar with 1/2 c. of milk and a pinch of salt.
Boil for 4 minutes, and then quickly add 3 heaping tablespoons of peanut butter and 3 tablespoons of marshmallow fluff.
Stir until smooth.
Pour into a small, greased metal pan. If you want your fudge thick, use a pan smaller than 8X8″.
Cut before completely cool, then allow to finish cooling.

What’s YOUR favorite kind of fudge?

Chocolate Waffle Cookies

August 6, 2014 by Amy

I have a new favorite dessert.

I recently came across this chocolate waffle cookie recipe during a Gooseberry Recipe Round-up, and it sounded great. Who wouldn’t love homemade cookies without having to wash numerous cookie sheets and heating up the oven – and therefore the whole house – during the hot summertime?

Since today topped out at 96 degrees here, I decided it was the perfect day to try these cookies. But, since I’m trying to avoid as much white flour and sugar as possible, I played a bit with the ingredients. This is what I came up with.

Chocolate Waffle Cookies
Ingredients:
4 T butter, softened
1/4 c. honey
1/4 c. brown sugar
2 eggs
1 t. vanilla
1/2 t. kosher salt
4 T. cocoa powder – I use Hershey’s
1 c. whole wheat flour

Combine butter, honey, and brown sugar. Add eggs and vanilla and stir well. Stir in the dry ingredients slowly. Cook on a very hot waffle iron for at least 3 minutes or until well after the steaming has stopped. For the waffles to come out of the iron in one piece, they must begin to crisp just around the edges.

**While the cookies are good by themselves – I didn’t ice them – I decided to try them with ice cream. While scrounging, I also found some hot fudge and fresh strawberries. YUM!