Category Archives: Desserts

Feb19

Chocolate Chocolate Chip Muffins

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Chocolate Chocolate Chip Muffins

The muffin marathon continues. You want a chocolate fix, this one’s for you. Delicious!!!

  • 1 cup all purpose flour
  • 6 tablespoons cocoa powder
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup chocolate chips
  • 3/4 cup sugar
  • 4 tablespoons unsalted butter, melted
  • 1 egg
  • 1 cup buttermilk
  • 1/2 teaspoon vanilla extract

Preheat oven to 400 degrees. Spray muffin tin or line with paper cups.

Sift together flour, cocoa powder, baking powder, baking soda and salt. Toss chocolate chips in the dry ingredients.

Whisk together sugar, butter, egg, buttermilk and vanilla until well blended.

Stir wet mixture into dry and stop stirring when flour has just disappeared, but there are still lumps. Do not overmix.

Use a large cookie scoop to drop scoops of batter into the muffin tin. Dividing the batter evenly should fill the cups up nearly all the way.

Bake for 18 – 20 minutes, until the interior of muffin is 195 degrees. You can also touch the top center of the muffin with your fingertip, and you’ll know it’s done if the muffin springs back.

Remove the muffins from the pan, setting them on a wire rack to cool. I let them cool for about 5 minutes, at which point the chocolate will still be gooey but won’t burn your mouth.

Makes 12 muffins. (155 calories per muffin)

“Learn from praise and criticism, then shelve them and move on.”

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Feb16

Lemon-Blueberry Cake with White Chocolate Frosting

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Lemon-Blueberry Cake with White Chocolate Frosting

My daughter made this for our Christmas this year. It was so delicious, we couldn’t stop eating it.

Cake

  • 3 1/3 cups cake flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup (1 1/2 sticke) unsalted butter, room temperature
  • 2 cups sugar
  • 1/3 cup fresh lemon juice
  • 1 teaspoon (packed) grated lemon peel
  • 4 large eggs
  • 1 cup plus 2 tablespoons buttermilk
  • 2 1/2 cjups fresh blueberried

Frosting

  • 11 ounces good-quality white chocolate (such as Lindt or Baker’s), finely chopped
  • 12 ounces cream cheese, room temperature
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 2 tablespoons fresh lemon juice
  • Addtional blueberries (optional)
  • Lemon slices (optional)

Preheat oven to 350 degrees. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides; line bottoms with rounds of parchment paper.

Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar, beating until blended, scraping down sides of bowl occasionally. Beat in lemon juice and peel, then eggs 1 at a time. Continue to beat until well blended. Beat in dry ingredients in 4 additions alternately with buttermilk in 3 additions. Fold in berries. Transfer batter to pans. Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on racks.

Stir white chocolate in top of double boiler set over barely simmering water until almost melted. Remove from over water and stir until smooth. Cool to lukewarm. Beat cream cheese and butter in large bowl until blended. Beat in lemon juice, then cooled white chocolate.

Turn cakes out onto work surface. Peel off parchment. Place 1 cake layer, flat side up, on platter. Spread with 1 cup frosting. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Garnish with additional blueberries and lemon slices, if desired. (Can be made 1 day ahead. Cover with cake dome; refrigerate. Let stand at room temperature 1 hour before serving.)

Makes 10 to 12 servings.

“To rule your tongue, let Christ rule in your heart.”

Jan25

Orange Creamsicle Pie

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Orange Creamsicle Pie

This delicious pie makes two beautiful pies. Even though I made this in the wintertime, it would be really good for a spring dessert. I froze one of the pies and glad I did, it came in real handy with unexpected company.

  • 8 oz. cream cheese, softened
  • 16 oz. frozen whipped topping, thawed
  • 1 cup orange juice
  • 1 (4-oz.) box instanat vanilla pudding
  • 1 (3-oz.) box orange jello
  • 2 (6-oz.) prepared graham cracker crusts

Soften cream cheese at room temperature starting a couple hours before making your pies; the cream cheese must be super soft in order to avoid lumps in the pie filling.

Blend cream cheese and frozen whipped topping well; add orange juice and beat with mixer until very creamy and then stir in.

Divide filling between graham crusts; chill at least 3 hours before serving.

Makes 2 pies, 8 servings each.

What praises do you have to give to God?

Jul30

Orange Monkey Rolls

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Orange Monkey Rolls

These rolls are sooo delicious!  My husband loves anything orange and this just made his day.  They are so quick and easy also.

You can layer them in your bundt pan any way you want.  Or you may want to separate the biscuits in half so you have exactly 30 biscuits.  I could only buy the tubes with 5 biscuits so I actually used more than I should have and it was too many.  If you can find the tubes with 10 biscuits, they are the best.

  • 1 cup sugar
  • 1 stick butter, cubed
  • 1/4 cup orange juice
  • 2 tablespoons grated orange zest
  • 3 tubes (10-oz. each) refrigerated biscuits

In a small saucepan, combine the sugar, butter, orange juice and zest.  Heat until sugar is dissolved and butter is melted.  Pour into a greased 10-inch fluted tube pan.

Place 12 biscuits on their sides along the perimeter of the pan, overlapping slightly.  Arrange remaining biscuits in the same manner, creating two concentric rings, using 10 biscuits for the middle ring and eight biscuits for the inside ring.

Bake at 350 degrees for 30-35 minutes or until golden brown.  Immediately turn upside down onto serving platter.  Serve warm.

“Christ sends us out to bring others in.”

Jul20

Blueberry Delight

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Blueberry Delight 

This is absolutely delicious!  And so easy to make!  The crust is to die for!

Preheat oven to 350 degrees.

Crust (1st layer)

  • 1 1/4 cups all-purpose flour
  • 1 cup chopped pecans
  • 1 stick butter, melted

Mix all together well and press into a 9 x 13 casserole dish.  A smaller dish may work as well.  (I halved the recipe and put it into an 8 x 8 dish.)  Bake for 25 to 35 minutes.  (I baked mine until it was starting to brown on top about 30 minutes.)  Cool completely.

Filling (2nd layer)

  • 2 (8-oz.) packages cream cheese, softened
  • 2 cups granulated sugar
  • 1 (8-oz.) cartons Cool Whip

Whip cream cheese and sugar until sugar is dissolved and very creamy.  Add Cool Whip and mix well.  Put on top of cooled crust.

(3rd layer)

  • 2 (21-oz) cans Blueberry pie filling (strawberry or peach would be really good also)

Carefully spoon pie filling on top of cream cheese filling without getting the two mixed together.

(4th layer)

  • 1 (8-oz. carton) Cool Whip

Carefully spoon Cool Whip on top of the blueberry pie filling without getting the two mixed together.  Top with a few chopped nuts, if desired.

Serves 12 to 15 (depending on how you cut it)

“Character is the sum total of all our thoughts, words, and deeds.)

 

Jun9

Mom’s Rhubarb Cream Pie

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Mom’s Rhubarb Cream Pie

I know I am posting a lot of rhubarb pie recipes, but this one is very special.  My brother, Dar, was asking me some questions about Mom’s Rhubarb Cream Pie and I said that I didn’t have her recipe.  So, as excited as I was, I had to make it right away.  It is, by far, the best rhubarb pie ever!

My Mom was known for her pies and was a very special lady.  She loved to bake pies and give them to people.  I sure do miss her.

Anyway, once you eat this pie, you will know why she was known for her pies.

  • 4 cups chopped rhubarb (1 lb.)
  • 1 cup white sugar
  • 1/4 cup packed brown sugar
  • 3 tablespoons all-purpose flour
  • Pinch of salt
  • 2 eggs, beaten
  • 1/4 cup half and half cream
  • 2 teaspoons vanilla extract
  • Double crust pie dough for a 9″ pie (use refrigerated or your own favorite recipe)

Preheat oven to 400 degrees.  Adjust oven rack to second from the lowest.

Fit one round of pie dough into your pie plate.

In a bowl, whisk both sugars, flour and salt together.  Mix in beaten eggs, cream and vanilla.  Add chopped rhubarb and mix together.

Pour into pie crust and top with the remaining pie round.  Vent with a few slits in top of crust.  I sit my pie on a cookie sheet just in case it cooks out.  If you seal your edges real good, you shouldn’t have a problem though.

Bake for 40 to 45 minutes or until you see it bubbling in the middle.  If edges get too brown, put a pie shield on or cover with foil.

Makes 8 servings.

“Our worship should not be confined to times and places; it should be the spirit of our lives.”

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Jun6

Strawberry Rhubarb Pie

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Strawberry Rhubarb Pie

I was getting rhubarb ready for the freezer today and I decided I’d make this pie.  I always make a rhubarb pie for my daughter, Janelle, on her birthday, but my other daughter, Julie, loves strawberry rhubarb pie better, so decided to treat her today.

Turned out delicious and I got a lot of ooos and ahs.  Serve it with a scoop of ice cream on the side.

  • 2 cups chopped rhubarb
  • 2 cups chopped strawberries
  • 2/3 cup sugar
  • 1/4 cup all-purpose flour
  • 2 tablespoons butter, diced
  • 1 double crust refrigerated pie crust (or use your favorite recipe)

Heat oven to 375 degrees.  Adjust oven rack to second from lowest position.

Fit one of the crusts in the bottom of a 9-inch pie plate.

In a large bowl, mix rhubarb, sugar and flour together.  Put mixture into pie crust.  Dot the top of rhubarb mixture with butter.

Fit remaining crust on top of mixture.  Seal your edges.  Make slits on top of pie crust for steam to come out.  Set your pie on a paper lined cookie sheet so if it bubbles out, it won’t get all over your oven.

Bake for 50 to 60 minutes.  Or until it is bubbling in the center of pie.

If edges start to brown too much, cover with pie shield or foil the last 10 minutes of baking.

“Jesus knows the way – follow Him!”

Jan8

Butterscotch Cream Pie

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Butterscotch Cream Pie

My husband was hungry for butterscotch pie so I made this really quick and easy pie for him.  I didn’t have a lot of time with all the holiday activities or I would have made a good old fashioned butterscotch pie.  This was really good, but we thought it was a bit too sweet.  Next time I make it, I will use a regular pie crust and will not put the butterscotch topping on it.

  • 2 cups cold milk
  • 3 packages (4-serving size) butterscotch flavor instant pudding & pie filling
  • 1 tub (12 oz.) Cool Whip
  • 1 Graham cracker pie crust (2 extra servings)

In large bowl beat milk and pudding mix with wire whisk for 1 minute.  (Mixture will be very thick.) Whisk in half of the Cool Whip.  Carefully spread in crust.

Spread remaining Cool Whip over top.

Drizzle with butterscotch topping, if desired.

Enjoy immediately or refrigerate until ready to serve.

Makes 8 servings.

“Kind words smooth, and quiet, and comfort the hearer.”

Oct9

Pear Braid

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Pear Braid

My wonderful friends, Peg and Harve, gave me more pears from their tree again this year.  I could have eaten them all they were so sweet and juicy.  But I had just enough left to make this recipe and I had all the ingredients on hand without going to the store.

Now, I have to tell you that my husband’s favorite dessert all his life has been apple dumplings.  After eating this, he proclaimed that this was now his all-time favorite dessert.  WOW!  I’m really shocked at that statement, but it was an pretty awesome dessert.

We did eat it with a scoop of ice cream, but personally, I like it without better.  Art liked it with ice cream.

  • 1 sheet Puff Pastry, defrosted
  • 3 oz. cream cheese, softened
  • 1 teaspoon lemon zest
  • 3 medium pears, peeled, cored and sliced
  • 1/2 cup sugar
  • 1/4 teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • 1 egg / 3 T. water
  • 1/4 cup powdered sugar
  • 2 tablespoons milk or half & half
  • 1/4 cup apricot preserves

Preheat oven to 375 degrees.

Add your puff pastry sheet to a sheet of parchment paper.  Using a rolling pin, roll it out and extra inch and a half longer.  Use a knife to make strips on the two sides.

In a small bowl, add the cream cheese and lemon zest, mix to combine.  Spread it evenly down the middle of the puff pastry.

Add the pears to the top of the cream cheese layer.

In a small bowl, add the sugar, nutmeg and vanilla.  Mix with a spoon until all is combined.  Sprinkle half the vanilla sugar on the pear layer.  Reserve the remaining vanilla sugar to the top.

Start braiding the strips, folding them over each others length of the braid, pinching ends closed.  Brush with egg wash and sprinkle the remaining vanilla sugar on top.

Bake for 30 – 35 minutes.  Remove.  Let cool 15 minutes.  Mix up the glaze ingredients and add to the top of the braid.  (I didn’t use this, but it’s totally up to you if you want to use it or not.)

Serves 6 – 8 (depending on how big you cut them)

(This recipe was from a You Tube video I watched from “The Farm Stand Kitchen”.)

“The bottom line of every prayer should be, “Your will be done.”

 

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Apr8

Strawberry Jell-O Pie

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Strawberry Jell-O Pie

This is the most refreshing, creamy and easy pie to make!  Summer is coming and will be the perfect dessert.  You can use any flavor Jell-O you like.  This makes 8 servings, but I cut mine in 12.  Just the right amount for a treat.

  • 2/3 cup boiling water
  • 1 (3-oz.) pkg. strawberry Jell-O
  • 1/2 cup cold water and enough ice to make 1 cup
  • 1 (8-oz.) tub Cool Whip, thawed
  • 1 ready-to-use graham cracker crumb crust (6 oz.)

Add boiling water to gelatin mix in large bowl; stir 2 minutes until completely dissolved.  Add enough ice to cold water to measure 1 cup.  Add to gelatin; stir until slightly thickened.  Remove any unmelted ice.  Whisk in Cool Whip until blended.

Refrigerate in bowl for 15 to 20 minutes or until mixture is thick enough to mound.

Spoon gelatin mixture into crust.  Refrigerate 4 hours or until firm.

Makes 8 servings.

“What worries do you need to give to God today?”