Category Archives: Desserts

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Sticky Pull-Apart Bread-Even a Kid Can Make

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This recipe is courtesy of the Pillsbury Doughboy’s Kids Cookbook. It comes from my daughter’s first cookbook and has become a family favorite at Thanksgiving and other holidays. It is easy and has never failed to satisfy.

Person with baked goods
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Sticky Pull-Apart Bread

Course: Dessert
Cuisine: American
Servings: 16

Ingredients

  • 1/3 cup sugar
  • 1/3 cup brown sugar firmly packed
  • 1 tsp cinnamon
  • 1 package hot roll mix
  • 1/3 cup raisins or dried currants
  • 1 medium egg
  • 1 cup water heated to 120 to 130 degrees F
  • 2 TBL butter softened
  • flour
  • shortening
  • ¼ cup butter

Instructions

  • Measure, level off with spatula and place sugar, brown sugar and cinnamon in small bowl. Stir together and set aside. In a large bowl, place flour and yeast from box mix, currants or raisins and stir until well mixed. Add beaten egg to flour mixture and stir. Measure and add hot water and 2 TBL butter. Stir until the dough pulls away from the sides of the bowl.
  • Place dough on lightly floured surface and with greased or floured hand, shape dough into a ball and knead for 5 minutes. Cover dough with large bowl and let it rest for 5 minutes. While waiting, generously grease a 12 cup Bundt pan with shortening. Melt ¼ cup butter in a small saucepan over low heat. Set aside.
  • With a knife, cut dough into 4 even parts and then cut each part into 8 pieces. You’ll have 32 evenly sized pieces when done. Form each piece into a ball. Dip each ball into the melted butter, then in the sugar-cinnamon mixture. Place balls in greased Bundt pan. Sprinkle any remaining mixture on tip.
  • Cover dough with sheet of plastic wrap and cloth towel. Place pan in warm place (80 to 85 degrees) to let the dough rise for 30 minutes. Pre-heat oven to 375 degrees. When dough has finished rising, bake in oven for 20 to 25 minutes or until golden brown. Remove from oven and immediately turn it upside down onto serving plate. Remove pan.
Cake mix cookie bars

Holiday Inspired Cake Mix Cookie Bars

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This recipe is simple and easy and tasty to boot. They can be enjoyed warm with a scoop of ice cream or just as a snack.

Cake mix cookie bars
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Cake-Mix Cookie Bars

Course: Dessert

Ingredients

  • 1 box yellow cake mix can also use a white cake mix
  • 2 large egg
  • 1/2 cup butter softened or melted
  • 1 1/2 cup M&M's
  • 1/2 cup chocolate or white chips Optional

Instructions

  • Preheat your oven to 350 degrees Fahrenheit. Spray your 9×13 baking pan with cooking spray. Then line it with parchment paper, allowing some overhang on the sides. This will help you lift out the cookie bars easily once they are baked.
  • In a medium mixing bowl, combine the cake mix, eggs, and butter. Mix until everything is well combined and forms a smooth batter.
  • Fold in the 1 cup of M&M’s and optional chocolate or white chips (if using), ensuring they are evenly distributed throughout the batter. Spread the batter into the prepared pan using a spatula. Sprinkle the remaining 1/2 cup M&M's on top of the batter. Can also use some sprinkles if you wish.
  • Bake of 20 to 25 minutes or until golden brown on the edges. Allow to cool slightly before lifting out using parchment overhand and cutting into squares

Notes

  • Don’t over-mix.
  • Store in refrigerator in airtight container for up to 5 days.
  • The finished and cut bars can be frozen for up to 3 months.
Peanut Butter Brownie

Peanut Butter Swirl Brownies, who knew it could be so easy!

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This recipe uses a brownie box mix and adds peanut butter and who doesn’t like peanut butter and chocolate? This is very simple to put together and never fails to please. My grandsons loved them and so did my German class attendees.

Peanut Butter Brownie
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Peanut Butter Brownies

Ingredients

  • 1 box Pillsbury™ Chocolate Fudge Flavored Brownie Mix
  • 1 cup Creamy Peanut Butter
  • 1/4 cup powdered sugar

Instructions

  • HEAT oven to 350°F. Coat bottom of 13 x 9-inch baking pan with no-stick cooking spray.
  • PREPARE brownie mix batter according to package instructions using oil, water and eggs. Spread evenly in prepared pan.
  • MICROWAVE peanut butter in medium microwave-safe bowl on HIGH 30 seconds. Add powdered sugar. Whisk until smooth. Drop by teaspoonfuls onto brownie batter and gently swirl with tip of knife.
  • BAKE 29 to 32 minutes or until set in center. Cool completely in pan on wire rack.
Almond flavored cupcake

Almond Flavored Cupcakes using Olive Oil

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This recipe sounded weird to me. Use olive oil to make a sweet almond cupcake. Well, I was very surprised – couldn’t taste the olive oil and the flavor is similar to the more expensive box mixes.

Almond flavored cupcake
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Almond Flavored Cupcakes

Course: Dessert
Cuisine: American
Keyword: Cupcake
Servings: 6 cupcakes

Ingredients

  • ½ cup flour plus 3 TBS
  • ½ cup sugar plus extra for topping
  • ½ tsp salt
  • ¼ tsp baking powder
  • 1/8 tsp baking soda
  • 6 TBL olive oil extra virgin
  • 6 TBL milk
  • 1 large egg
  • ½ tsp citrus zest lemon or orange
  • 2 TBL citrus juice from the same citrus fruit as the zest
  • ¼ tsp almond extract
  • ¼ cup almond sliced

Instructions

  • Preheating your oven to 350°F. Place paper baking cups into 6 cups of a muffin pan.
  • In a small bowl, whisk together the dry ingredients: flour, sugar, salt, baking powder, and baking soda. Ensure all ingredients are well combined.
  • In a separate measuring cup, whisk together the wet ingredients: olive oil, milk, egg, citrus zest, citrus juice, and almond extract.
  • Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula, gently stir the mixture just until combined. Don't overmix the batter.
  • Divide the batter evenly between the prepared muffin cups. Each cup should be about three-quarters full. Evenly top each muffin with the sliced almonds. Then, lightly dust the tops with extra sugar.
  • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs clinging to it. Remove the muffin pan from the oven and let the muffins cool slightly in the pan for about 5-10 minutes. Can be served cold or warm (warm is better).
Grape Salad

Easy, Peasy Creamy Grape Salad

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This dish has become a family favorite at holiday gatherings. The recipe is easy to pull together and never fails to satisfy.

Grape Salad
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Creamy Grape Salad

Course: Dessert, Side Dish
Keyword: Grapes
Servings: 10

Ingredients

  • 4 oz cream cheese softened
  • 1/2 cup sour cream
  • 1/6 cup sugar
  • 1 tsp vanilla extract
  • 1 1/3 pound red grapes seedless
  • 1 1/3 pound green grapes seedless
  • 1 1/2 tsp brown sugar
  • 1 1/2 tsp pecans chopped

Instructions

  • In a large bowl, beat the cream cheese, sour cream, sugar and vanilla until blended. Add grapes and toss to coat.
  • Transfer to a serving bowl. Cover and refrigerate until serving time. Sprinkle with brown sugar and pecans just before serving.
Rhubarb-Strawberry Crisp

Rhubarb-Strawberry (or Apple) Crisp

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Rhubarb-Strawberry Crisp
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Rhubarb-Strawberry (or Apple) Crisp

Our go to rhubarb recipe.
Course: Dessert
Servings: 8

Ingredients

Fruit Mixture

  • 3 cup rhubarb small dice
  • 3 cup strawberries (halved or quartered) OR Apples (peeled, cored, sliced and cut in half)
  • 3/4 cup sugar
  • 1 3/4 tsp orange zest
  • 2 TBL cornstarch
  • 1/4 cup orange liqueur Grand Marnier or just plain orange juice
  • 1 TBL butter

Topping

  • 9 TBL butter cold, cut into 1/2 inch pieces
  • 1 cup flour
  • 2/3 cup brown sugar
  • 1 3/4 cup oats quick cooking

Instructions

  • Pre-heat oven to 350 degrees

Fruit Mixture

  • In a large bowl, combine the rhubarb, strawberries or apples, sugar, orange zest, cornstarch and orange liqueur and toss to thoroughly combine. Grease an 8 x 8 casserole or baking dish with 1 tablespoon of butter and transfer the fruit mixture to the prepared casserole.

Topping

  • In a mixing bowl, combine the butter, flour, brown sugar, and oats and cut together until the mixture resembles coarse crumbs. Sprinkle the topping evenly over the fruit and bake until the topping is golden brown and crispy and fruit is bubble in places, about 45 minutes.
  • Cool briefly and serve warm, with a dollop of whipped cream or French Vanilla ice cream, if desired.

Bread Pudding, Pumpkin

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Bread Pudding, Pumpkin

This recipe came from Jyll at Gather in Green Bay, WI and was originally for the Instant Pot. We didn't feel we needed the Instant Pot so we converted it to be cooked in the oven.
Course: Dessert
Keyword: Pumpkin
Servings: 8

Ingredients

Bread Pudding

  • 1 loaf French bread cut into 1 inch cubes
  • 1 cup heavy cream
  • 15 oz can pumpkin
  • 3/4 cup sugar
  • 1/3 cup brown sugar
  • 4 medium egg
  • 1 TBL cinnamon ground
  • 2 tsp vanilla extract
  • 1/2 tsp salt
  • vanilla ice cream optional

Caramel Sauce

  • 1 cup butter
  • 1 cup heavy cream
  • 1 cup brown sugar
  • 1/2 tsp salt

Instructions

Bread Pudding

  • Grease a 9 inch spring form pan. Pre-heat oven to 350 degrees.
  • In a large bowl, whisk the heavy cream, pumpkin, sugar, brown sugar, eggs, cinnamon, vanilla, and salt. Toss with bread cubes to coat evenly. Pour into greased pan. Cover pan tightly with foil.
  • Cook covered for 40 minutes. Remove foil and cook for 20 more minutes (check at 10 minutes). Can be made the day before and reheated.

Carmel Sauce

  • In a heavy medium sauce pan, melt the butter, heavy cream, and brown sugar. Bring to a boil and boil for 30 seconds. Reduce heat to low and simmer for about 5 minutes until thickened. Add the salt and serve over the bread pudding. Serve with ice cream if desired.