Category Archives: Dessert

Lemon White Chocolate Chip Cookies

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Lemon White Chocolate Chip Cookies are chewy citrus lemon sugar cookies with sweet white chocolate chips:

 Prep Time 10 minutes Cook Time 10 minutes Total Time 20 minutes Servings 24

Ingredients:

• 1 cup Butter slightly cold, cut into cubes • 2 cups Sugar • 2 Eggs • 1 teaspoon Pure Vanilla Extract • 1 1/2 Tablespoon Fresh Lemon Juice • 1 1/2 – 2 Tablespoons Lemon Zest may put more lemon zest for extra flavor • 3 cups Flour • 1 1/4 teaspoon Baking Powder • 1/2 teaspoon Baking Soda • 1/2 teaspoon Salt • 2 cups White Chocolate Chips • *may put in a drop of yellow food coloring for color.

Instructions:

• Preheat oven to 350 degrees. • In a large bowl, cream slightly cold butter and sugar for 4 – 5 minutes until light and fluffy. Add eggs one a time, mixing well after each addition. • Add vanilla, lemon juice, and lemon zest and stir to combine. If using yellow food coloring, add it now. • Stir in flour, baking powder, baking soda, and salt and mix just until combined. • Fold in white chocolate chips. • Drop dough onto light colored baking sheet. Use a silicone baking sheet such as a Silpat or parchment paper. • Bake for 9-12 minutes. Sprinkle with sugar or white sparkling sugar, if so desired.

Knock You Naked Brownies

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Knock You Naked Brownies

Ingredients:

• 1 box German chocolate cake mix • 2 bags (11 oz each) caramels, unwrapped • 1 cup pecans, chopped • 1/3 cup plus 1/2 cup evaporated milk • 1/2 cup (1 stick) unsalted butter, melted • 1/2 cup semisweet chocolate chips • 1/4 cup powdered sugar, for dusting (optional)

Preparation 1. Preheat oven to 350°F and grease and flour a 9×9-inch baking pan. Set aside. 2. In a medium bowl, mix together cake mix and 1/3 cup of the evaporated milk. Add melted butter and chopped pecans and mix together. Mixture will be thick. 3. Divide dough in half and press one half into the bottom of the prepared pan. Bake until just slightly set, about 8-10 minutes. Remove and set aside. 4. Meanwhile, add the caramels and remaining evaporated milk to a double boiler. Cook, stirring occasionally, until caramels have melted, and mixture is totally smooth. Pour caramel mixture over first brownie layer, making sure it’s evenly spread out. Top with chocolate chips. 5. On a piece of parchment or wax paper, press remaining dough into a square that’s slightly smaller than the baking pan. Set on top of chocolate chip layer. Bake for 20-25 minutes, then let brownies come to room temperature. Cover and chill in refrigerator for several hours to set caramel layer. 6. Dust liberally with powdered sugar, if using, and slice and serve. Enjoy! 7. 45 minutes to prepare serves 6-8

Turtle Brownies

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  • 1  14 ounce package of caramels
    2/3 of a cup of evaporator milk
    1 box of German chocolate cake mix
  •  3/4 of a cup of butter, softened
  • 1 cup of walnuts
    12 ounces of chocolate chips

    Preheat oven to 350°. Combine the caramels and 1/3  cup of milk in a double broiler. Combine the cake mix, remaining milk and softened butter, blend. Stir in nuts.

    Place ½ of a cake mixture into a 13” x 9” pan, greased. Bake six minutes at 350°. Remove from oven and sprinkle chocolate chips on top. Pour melted caramel over top. Put remaining cake mix over caramels and bake 350° for 15 to 20 minutes.

Pumpkin Gingersnap Cheesecake

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Ingredients:

Pumpkin Gingersnap Cheesecake:

12 ounces of gingersnaps
½ cup of pecans, finally chopped
6 tablespoons of salted butter, melted
2 tablespoons of packed brown sugar
Dash of kosher salt
Three 8-ounces packages of cream cheese, softened
One 15-ounce can of pumpkin purée,

3 large eggs, at room temperature
1/4 of a cup of sour cream, at room temperature
1 ½ cups of granulated sugar
1 teaspoon of ground cinnamon
1 teaspoon of vanilla extract

½ teaspoon of ground nutmeg.

Salted Caramel Sauce:

 1 cup of packed brown sugar
 ½ cup of heavy cream
4 tablespoons (1/2 stick) of salted butter
1 teaspoon of vanilla extract
1 teaspoon of kosher salt
Whipped cream, for serving and chopped pecans, for serving

For the Pumpkin Gingersnap Cheesecake:

In a food processor or blender, grind the gingersnaps until fine. Pour into a bowl and stir in the pecans, melted butter, brown sugar and salt. Press into the bottom and sides of a 10-inch springform pan and refrigerate for 30 minutes.
Preheat the oven to 350°F

To make the filling, beat the cream cheese in a stand mixer until soft, scraping the sides once. Mix in the pumpkin, scraping the sites once or twice. Add the eggs one at a time, allowing them to mix in, then add the sour cream and mix. With the mixer on low, add the granulated sugar, cinnamon, vanilla and nutmeg. Thoroughly scrape the bowl and mix to ensure everything is smooth and mixed in.


CHOCOLATE MARQUISE

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  • 200 Grams dark chocolate, shaved;
  • ¼ Cup of sugar;
  • 6 Egg whites;
  • 6 Egg yolks;
  • 1 tablespoon of butter; and
  • 1 Teaspoon of 6-year-old dark rum.

Whip egg yolks plus sugar in double boiler till thick.

Pour in shaved chocolate, rum & butter.

Fold in egg whites.

Line a loaf pan with ladyfingers;

Pour the chocolate mixture into the pan; and

Chill for several hours.

 

BACON & TRIPLE- CHEESE STRATA BREAD PUDDING

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  • 12 Ounces (1 package) of pancetta or bacon, chopped;
  • 2 Small yellow onions, diced;
  • 1 clove of garlic, minced;
  • 6 Large eggs;
  • 2 ½ Cups of whole milk;
  • 2 Cups of finely grated smoked Gouda cheese;
  • ½ Cup of finely grated Parmesan cheese;
  • ½ Cup of whipping cream;
  • 2 Tablespoons of chopped fresh oregano;
  • ½ Teaspoon of salt;
  • ½ Teaspoon of pepper;
  • 1 Loaf of rustic French or Italian bread, cut in 1-inch cubes; and
  • 2 Cups of grated fontina cheese (about 8 ounces).

Heat a large skillet over medium heat & cook bacon until crisp & transfer bacon to a dish. Drain excess fat from skillet, but don’t wipe out pan. Add the onion & garlic & cook until golden brown & fragrant, about 5 minutes, & than remove from heat.

Whisk the eggs, milk, Gouda cheese, Parmesan cheese, cream, oregano, salt & pepper in a large bowl.

Butter a 13x9x2 inch ceramic or glass-baking dish (about 3 quarts). Spread about 1/3 of the bread in the pan, top with a 1/3 of the bacon, than 1/3 of the onion. Pour 1/3 of the egg mixture over. Repeat layering with remaining bread, bacon, onion, and egg mixture. Cover & leave in refrigerator overnight to allow the bread to soak up the custard.

To cook, heat the oven to 350 degrees. Allow the strata to come to room temperature on the counter. Top with the grated fontina & bake uncovered until golden brown & cooked though in about 50 minutes.

 Serves 8-10

 

BUTTERSCOTCH – BOURBON BLONDIES

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Cooking Spray

  • 1½ cups all-purpose flour
  • ¾   teaspoon baking powder
  • ½   teaspoon kosher salt
  • One stick (½ cup) butter, softened
  • ¾    cup butterscotch chips
  • ¾    cup lightly packed light brown sugar
  • One extra- large egg
  • ½    teaspoon pure vanilla extract
  • ¼    cup bourbon

1.     Preheat the oven to 350 degrees and spray a 9-inch square baking pan with cooking spray or butter it generously. For ease, I recommend lining the pan with parchment paper and spraying that too.

2.     In a medium bowl, whisk the flour, baking soda and salt.

3.     In a small saucepan over medium heat melt the butter and ¼ cup of butterscotch chips until the mixture is smooth. Transfer it to the bowl of a standard mixer.

4.     Beat the brown sugar into the butter mixture, than the eggs. Add the vanilla and bourbon and beat until combined. Add the flour mixture and beat until incorporated. Stir in the remaining ½ cup butterscotch chips.

5.     Spread the batter into the prepared pan and bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out with not too much stuck to it. Let cool before cutting

 

SOUR CREAM SUGAR COOKIES – BUD KANE’S

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  1. 4 Cups of flour;
  2. ½ teaspoon of baking power;
  3. 1 teaspoon of baking soda;
  4. 1 & ¼ Cups of granulated sugar;
  5. Mix the above dry ingredients; and
  6. Cut in Cup of butter.
  7. Beat with mixer

 

  • Beat 4 yolks with mixer, well;
  • Add ½ pint of sour cream into yolks after beaten;
  • Add vanilla and salt; and
  • Mix all of the dry and wet ingredients 
  • Roll out and sprinkle with sugar. 
  • Bake at 400 degrees for 10-12 minutes.

 

BANANA CARMEL PIE

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  • One 15-ounce can of Eagle Brand milk
  • 1 Graham cracker crust in 9” pie dish
  • ½ Cup finely chopped walnuts
  • 3-4 ripe bananas
  • 1 package Dream Whip

Cover closed can of milk with water and boil for 3 continuous hours.  You will have to keep adding boiling water, as it will boil away.  Be sure can is always covered with boiling water.  Then refrigerate can (without water) for 24 hours.  Open can at both ends and slide out Carmel roll.  Cut in ½ inch round slices and place on piecrust bottom.

Sprinkle chopped nuts over Carmel, then sliced bananas.

Cover with Dream Whip.

Refrigerate 3 hours.

 

BANANA CARMEL PIE

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1 can Eagle Brand milk

  • 1 graham cracker crust in 9” pie dish
  • ½ cup finely chopped walnuts
  • 3-4 ripe bananas
  • 1 package dream whip

 Cover can of milk with water and boil for 3 continuous hours.  You will have to keep adding boiling water as it will boil away.  Be sure can is always covered.  Then refrigerate can for 24 hours.  Open can at both ends and slide out carmel roll.  Cut in ½” slices and place on pie crust bottom.  Sprinkle chopped nuts over carmel, then sliced bananas.  Cover with dream whip.  Refrigerate 3 hours.