Category: DESSERTS

Mexican Cookies – Cooking With Chaya

I had no idea what I wanted to share with you but after making these simple cookies, my path was obvious.  This chocolate cookie fills your mouth with the sense of chocolate melting.  The chocolate is not melting but that cookie could have fooled me.

The secret of this cookie is the cayenne and I would put in, more than I did.  It needed a real kick.  On the other hand, if it is only a chocolate cookie, you want, don’t worry about the amount of cayenne.  I would make this, at any time, without the heat.
Mexican Chocolate Cookies (adapted from Cooking Light)

  • 5 ounces bittersweet (60 to 70 percent) chocolate, coarsely chopped
  • 3/4 cup all-purpose flour 
  • 1/2 teaspoon ground cinnamon 
  • 1/4 teaspoon baking powder 
  • 1/4 teaspoon salt 
  • Dash of black pepper
  • Dash of ground red pepper
  • 1 1/4 cups sugar 
  • 1/4 cup butter, softened 
  • 1 large egg 
  • 1 teaspoon vanilla extract 
  • Cooking spray 

Preparation

    • Preheat oven to 350°.
    • Place chocolate in a small glass bowl; microwave at HIGH 1 minute or until almost melted, stirring until smooth. ( I melt for 25 seconds and check it.  I would be afraid to go with a minute on High.) Cool to room temperature. (What a pleasure not to use a saucepan and to clean it.)
    • Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through red pepper); stir with a whisk.
    • Combine sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add egg; beat well. Add cooled chocolate and vanilla; beat just until blended. 
    • Add flour mixture; beat just until blended. 
    • Drop dough by level tablespoons (I made teaspoon sized cookies and baked for 8 minutes.) 2 inches apart on baking sheets coated with cooking spray. 
    • Bake at 350° for 10 minutes or until almost set. Remove from oven. Cool on pans 2 minutes or until set. 
    • Remove from pans; cool completely on a wire rack.
        Cooking Light – DECEMBER 2007




        Fire Day Friday: Peanut Butter Pie with Vanilla Bean Whipped Cream

        Yes, yes, I know.. this has nothing to do with grilling… but I will admit to you that I completely forgot that it was my turn to post today, so I’m giving you the same post I have up on my site.  I figured almost everyone would be able to forgive me if I could give you such a great recipe you forget it’s not done over fire 🙂 

        I’ve been wanting to make this pie since I first saw it on the Taste of Home website.  The problem is, if I make a pie, it’s just Chris and I and… well… frankly… we’ll eat the whole thing.  No, not in one sitting, but still, we end up eating a whole pie.  I feel bad that in 3 or 4 days (or less depending on the size of each slice), I’ve eaten half a pie.. it just feels wrong (yet oh so right) – so, I don’t make a lot of pies, hence why it took me so long to make this 🙂 

        The nice thing about the holiday season is that I don’t guilt myself about eating half a pie in a matter of days.  So, when Chris suggested making a dessert of some kind for Thanksgiving, I immediately said.. Peanut Butter Pie!!!  Mmmmmmmm!!!  He happily agreed. 

        Now, had I been thinking proactively, I probably would have added some vanilla bean into the pie mixture, but for some reason I had it in my mind to make vanilla bean whipped cream and didn’t think past that.  That’s ok, the pie was incredibly fantastic and the homemade whipped cream was just the icing on the cake… or the whipped cream on the pie in this case, I guess you could say.  The pie is simple, the whipped cream is simple, there is no excuse NOT to make this.

        Peanut Butter Pie with Vanilla Bean Whipped Cream
        Pie recipe courtesy Taste of Home, Whipped cream recipe created by Jenn’s Food Journey
        Printable Recipe 
        Ingredients:
        3/4 cup creamy peanut butter
        4 oz cream cheese, softened
        1 cup powdered sugar
        1 (8oz) carton frozen whipped topping, thawed
        1 9-inch graham cracker pie crust
        For the Whipped Cream –
        1/2 cup heavy whipping cream
        1 vanilla bean, split and scraped
        3-4 Tablespoons powdered sugar (you may want to use more or less depending on taste and consistency you desire)

        Directions:
        In a large bowl, beat the peanut butter, cream cheese, and 1 cup powdered sugar together until smooth.  Fold in whipped topping; pour into pie crust.  Chill for at least 4 hours.

        To make the whipped cream – add the whipping cream and vanilla bean to a bowl.  Beat in the powdered sugar one tablespoon at a time until you get the right flavor and consistency.  Serve on top of pie.  Refrigerate any leftovers.  Enjoy!

         

        KEY LIME CHEESECAKE with BLUEBERRY CARAMEL SAUCE

        When I was a little girl my great aunt, Looney Louise, (okay we didn’t call her looney to her face, but it is what made her such fun) made a blueberry pudding cake with a tart lemon sauce that was out of this world!  When Ron asked me to review NuNatural’s products Aunt Louise’s recipe was the furthest thing from my mind.  After reviewing all the wonderful products that NuNaturals was gracious enough to send me and perusing the hundreds of recipes they also sent me, I settled on the blueberry cheesecake recipe.  The more I thought of blueberries, the more I thought of Louise and so I made the requisite recipe changes to make it my own and bring me close to the reverse of Looney Louise’s recipe.
        Recipe aside, I have to say that every NuNatural’s product I tried is excellent.  I am a total convert!  I was forced years ago to give up any chemically altered sugars so only had full bodied sugar to live on.  NuNatural’s products are not chemically altered, but based on Stevia, a natural plant! 
        KEY LIME PIE with CARAMEL BLUEBERRY SAUCE

        Crust: 
        1 1/2 cups graham cracker crumbs   
        6 tablespoons butter   
        15 drops NuNatural’s liquid stevia extract

        Filling:  
        16 ounces cream cheese 
        1/3 cup key lime juice  
        1 egg   
        1 teaspoon NuNatural’s white stevia powder

        • Crush about 12 graham crackers to make 1 1/2 cups of graham cracker crumbs. 
        • Combine graham cracker crumbs, stevia extract and 6 tablespoons of melted butter in a medium mixing bowl. 
        • Spread the mixture evenly over the bottom and sides, pressing it to make it firm. 
        • Bake at 350° until golden brown (about 10 minutes). 
        • Allow to cool completely before using. 
        • Using a mixer, mix the ingredients in a bowl until the mixture is smooth and fluffy. Don’t overdo it. 
        • Pour the mixture into the sugar-free graham cracker crust, spreading evenly and bake at 350° until lightly browned (about 30 minutes).

        Sauce:

        2 cups fresh blueberries
        5 tablespoons water, divided
        Pinch of coarse kosher salt
        4 teaspoons NuNatural’s white stevia powder
        7 drops NuNatural’s liquid Vanilla stevia 
        2 tablespoons Hershey’s caramel sauce
        2 teaspoons plus 1 tablespoon fresh lemon juice
        • Combine berries, 1 tablespoon water, and coarse salt in medium saucepan. 
        • Stir and mash over medium-low heat until reduced to sauce consistency, about 4 minutes. Set aside. 
        • Combine sugar, 4 tablespoons water, and 2 teaspoons lemon juice in large saucepan. Stir over medium-low heat until sugar dissolves. 
        • Increase heat and boil without stirring until syrup is golden amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, 9 minutes. Remove from heat. 
        • Stir in blueberry sauce; let stand 5 minutes. 
        • Cool sauce to room temperature. 
        • Stir in remaining 1 tablespoon lemon juice.

        • I was not paid for this review, but did receive free products to try. All opinions are my own. Their products are all natural, easy to convert and taste great!

        KEY LIME CHEESECAKE with BLUEBERY CARAMEL SAUCE

        When I was a little girl my great aunt, Looney Louise, (okay we didn’t call her looney to her face, but it is what made her such fun) made a blueberry pudding cake with a tart lemon sauce that was out of this world!  When Ron asked me to review NuNatural’s products Aunt Louise’s recipe was the furthest thing from my mind.  After reviewing all the wonderful products that NuNaturals was gracious enough to send me and perusing the hundreds of recipes they also sent me, I settled on the blueberry cheesecake recipe.  The more I thought of blueberries, the more I thought of Louise and so I made the requisite recipe changes to make it my own and bring me close to the reverse of Looney Louise’s recipe.
        Recipe aside, I have to say that every NuNatural’s product I tried is excellent.  I am a total convert!  I was forced years ago to give up any chemically altered sugars so only had full bodied sugar to live on.  NuNatural’s products are not chemically altered, but based on Stevia, a natural plant! 
        KEY LIME PIE with CARAMEL BLUEBERRY SAUCE
        Crust: 
        1 1/2 cups graham cracker crumbs   
        6 tablespoons butter   
        15 drops NuNatural’s liquid stevia extract

        Filling:  
        16 ounces cream cheese 
        1/3 cup key lime juice  
        1 egg   
        1 teaspoon NuNatural’s white stevia powder
        • Crush about 12 graham crackers to make 1 1/2 cups of graham cracker crumbs. 
        • Combine graham cracker crumbs, stevia extract and 6 tablespoons of melted butter in a medium mixing bowl. 
        • Spread the mixture evenly over the bottom and sides, pressing it to make it firm. 
        • Bake at 350° until golden brown (about 10 minutes). 
        • Allow to cool completely before using. 
        • Using a mixer, mix the ingredients in a bowl until the mixture is smooth and fluffy. Don’t overdo it. 
        • Pour the mixture into the sugar-free graham cracker crust, spreading evenly and bake at 350° until lightly browned (about 30 minutes).
        Sauce:
        2 cups fresh blueberries
        5 tablespoons water, divided
        Pinch of coarse kosher salt
        4 teaspoons NuNatural’s white stevia powder
        7 drops NuNatural’s liquid Vanilla stevia 
        2 tablespoons Hershey’s caramel sauce
        2 teaspoons plus 1 tablespoon fresh lemon juice
        • Combine berries, 1 tablespoon water, and coarse salt in medium saucepan. 
        • Stir and mash over medium-low heat until reduced to sauce consistency, about 4 minutes. Set aside. 
        • Combine sugar, 4 tablespoons water, and 2 teaspoons lemon juice in large saucepan. Stir over medium-low heat until sugar dissolves. 
        • Increase heat and boil without stirring until syrup is golden amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, 9 minutes. Remove from heat. 
        • Stir in blueberry sauce; let stand 5 minutes. 
        • Cool sauce to room temperature. 
        • Stir in remaining 1 tablespoon lemon juice.

        I was not paid for this review, but did receive free products to try. All opinions are my own.  Their products are all natural, easy to convert and taste great!

        KEY LIME CHEESECAKE with BLUEBERRY CARAMEL SAUCE ~ TRY A NEW RECIPE DAY

        TODAY IS TRY A NEW RECIPE DAY AND I HAVE A GREAT ONE FOR YOU!

        When I was a little girl my great aunt, Looney Louise, (okay we didn’t call her looney to her face, but it is what made her such fun) made a blueberry pudding cake with a tart lemon sauce that was out of this world!  When Ron asked me to review NuNatural’s products Aunt Louise’s recipe was the furthest thing from my mind.  After reviewing all the wonderful products that NuNaturals was gracious enough to send me and perusing the hundreds of recipes they also sent me, I settled on the blueberry cheesecake recipe.  The more I thought of blueberries, the more I thought of Louise and so I made the requisite recipe changes to make it my own and bring me close to the reverse of Looney Louise’s recipe.


        Recipe aside, I have to say that every NuNatural’s product I tried is excellent.  I am a total convert!  I was forced years ago to give up any chemically altered sugars so only had full bodied sugar to live on.  NuNatural’s products are not chemically altered, but based on Stevia, a natural plant! 
        KEY LIME PIE with CARAMEL BLUEBERRY SAUCE
        Crust: 
        1 1/2 cups graham cracker crumbs   
        6 tablespoons butter   
        15 drops NuNatural’s liquid stevia extract

        Filling:  
        16 ounces cream cheese 
        1/3 cup key lime juice  
        1 egg   
        1 teaspoon NuNatural’s white stevia powder
        • Crush about 12 graham crackers to make 1 1/2 cups of graham cracker crumbs. 
        • Combine graham cracker crumbs, stevia extract and 6 tablespoons of melted butter in a medium mixing bowl. 
        • Spread the mixture evenly over the bottom and sides, pressing it to make it firm. 
        • Bake at 350° until golden brown (about 10 minutes). 
        • Allow to cool completely before using. 
        • Using a mixer, mix the ingredients in a bowl until the mixture is smooth and fluffy. Don’t overdo it. 
        • Pour the mixture into the sugar-free graham cracker crust, spreading evenly and bake at 350° until lightly browned (about 30 minutes).
        Sauce:
        2 cups fresh blueberries
        5 tablespoons water, divided
        Pinch of coarse kosher salt
        4 teaspoons NuNatural’s white stevia powder
        7 drops NuNatural’s liquid Vanilla stevia
        2 tablespoons Hershey’s caramel sauce
        2 teaspoons plus 1 tablespoon fresh lemon juice 
        • Combine berries, 1 tablespoon water, and coarse salt in medium saucepan. 
        • Stir and mash over medium-low heat until reduced to sauce consistency, about 4 minutes. Set aside. 
        • Combine sugar, 4 tablespoons water, and 2 teaspoons lemon juice in large saucepan. Stir over medium-low heat until sugar dissolves. 
        • Increase heat and boil without stirring until syrup is golden amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, 9 minutes. Remove from heat. 
        • Stir in blueberry sauce; let stand 5 minutes. 
        • Cool sauce to room temperature. 
        • Stir in remaining 1 tablespoon lemon juice.
        I was not paid for this review, but did receive free products to try. All opinions are my own.  Their products are all natural, easy to convert and taste great!

        BANANAS FOSTER ~ CROCK POT STYLE

        12 bananas cut into quarters
        1 cup flaked coconut
        1 tsp. ground cinnamon
        1/2 tsp salt
        1 cup dark corn syrup
        2/3 cup butter, melted
        2 tsp grated lemon peel
        1/4 cup lemon juice
        2 tsp rum
        12 slices pound cake
        1 quart vanilla ice cream

        • Combine bananas and coconut in 4 quart crock pot.
        • Whisk together cinnamon, salt, corn syrup, butter, lemon peel, lemon juice, and rum in a medium bowl until well blended.
        • Pour over bananas. 
        • Cover cook on low 1 to 2 hours. 
        • To serve arrange bananas on pound cake slices. Top with ice cream and pour warm sauce on top.

        LUAU BENEDICTS

        LUAU BENEDICTS
        1 English muffin per person
        2 eggs per person
        leftover sweet and sour pulled pork
        Hollandaise sauce

        • Prepare Hollandaise sauce.
        • Toast English muffins.
        • Poach eggs.
        • Layer together starting with English muffin, pulled pork, poached egg and the hollandaise sauce.
        • Enjoy.

        HOLLANDAISE SAUCE
        1/2 cup butter
        3 large egg yolks
        1 tablespoon plus 1 teaspoon of lemon juice
        1/8 teaspoon salt
        dash cayenne pepper or hot pepper sauce
        2 tablespoons hot water
        finely chopped fresh parsley, if desired

        •    Heat butter in a heavy saucepan until hot and foamy, but not browned.
        •    In a small bowl, whisk or beat egg yolks with lemon juice, salt, and  hot sauce.
        •    Gradually beat in butter, then water.
        •    Return mixture to saucepan and beat over very low heat until mixture is slightly thickened.
        •    Serve immediately or let stand over warm water for up to 30 minutes.
        •    If desired, sprinkle with chopped fresh parsley before serving.

        Makes about 2/3 cup of hollandaise sauce.

        CREAM CHEESE CHOCOLATE CHIP COOKIE–Save Room for Dessert

        Hello Monday!

        Have I got a great chocolate chip cookie recipe for you!
        These are my favorite chocolate chip…hands down! I was once told that if Soft Batch cookies and the refrigerated pre-made Nestle Toll House cookies got married and had baby cookies, that these cookies would be their first born. I’ll let you judge for yourself!
        Cream Cheese Chocolate Chip Cookies
        recipe from Jenn
        2 1/2 cups all-purpose flour
        1 teaspoon baking soda
        1/2 teaspoon kosher salt
        8 oz package of cream cheese, softened
        1 cup (2 sticks) unsalted butter, softened
        1 1/2 cups packed brown sugar
        1 egg
        1 teaspoon vanilla
        12 oz bag of milk or semi-sweet chocolate chips
        • Preheat oven to 350 degrees F.
        • In a large bowl, combine the flour, baking soda, and salt. Whisk to combine; set aside.
        • In a large bowl mix cream cheese and the butter. Beat on medium speed until creamy and light, about 2 minutes.
        • Add the brown sugar and mix well, add the egg and vanilla. Beat on medium speed for 1 minute.
        • Slowly, add the flour mixture a little at a time, until well combined.
        • Fold in chocolate chips. I refrigerated dough for at least an hour, but you can skip that if you want.
        • Spoon about 2 tablespoons of dough onto greased cookie sheet.
        • Place in oven and bake for 12 minutes, or until the edges are golden.
        • Let rest on cookie sheet for 5 minutes then move to a wire rack to cool completely.
          Please come visit me at at Paper Plates and Chin

          GRAND FUDGE ~ SAVE ROOM FOR DESSERT

          Grand Fudge


          It’s Monday and time to share one of my favorite things with y’all.

          This takes a little time due to the fact that the fudge layer and caramel layer need time to set but it’s so worth it! I used one of my preferred chocolate fudge recipes that I knew would set. Over the years I’ve made countless batches of fudge and this one (it’s Carnation’s) never gives me any problems.

          I love the rice krispie layer. It doesn’t really add any flavor but gives this rich caramel fudge a little crunch!

          Grand Fudge
          1 1/2 cups white sugar
          5 ounce can evaporated milk
          2 tablespoons butter
          1/4 teaspoon salt
          2 cups miniature marshmallows
          1 1/2 cups chocolate chips (I used semi-sweet)
          1 teaspoon vanilla extract
          1 (14 ounce) bag caramels–wrappers removed
          1 tablespoon milk
          1 1/2-2 cups rice krispie cereal

          • Line a 8 x 8 pan with foil or wax paper.
          • Combine butter, sugar, salt, and evaporated milk in a large heavy saucepan. Bring to a full rolling boil, continue to boil for 5 minutes, stirring constantly.
          • Stir in marshmallows, chocolate chips, and vanilla extract. Continue stirring until well combined and marshmallows are completely melted.
          • Pour into prepared pan, refrigerate for at least an hour, or until almost set.
          • In a double boiler combine caramels and milk, heat over medium heat until caramels are melted, stirring occasionally.
          • Once caramels are melted pour over semi set fudge.
          • Sprinkle rice cereal over caramel and pat down slightly.
          • Cover tightly with foil or plastic wrap.
          • Refrigerate for at least 2 hours to allow caramel layer to firm.
          • Once fudge is set, remove from the pan, remove foil or plastic wrap, and cut into pieces.
          • Store in an airtight container in the refrigerator.
          • Enjoy!!
          Please come by and visit me at www.paperplatesandchina.blogspot.com

          Please come by and visit me at www.paperplatesandchina.blogspot.com

          CHOCOLATE CHIP CAKE with BUTTERCREAM FROSTING

          Hi everyone, I’m the newbie here and am really excited to be the new dessert queen. Please be sure to also stop by and see me at my home blog, Paper Plates & China for more fun and recipes.
          I’ve been looking for a reason to try this much talked about cake and this seemed like the perfect time. It’s made with a cake mix, which usually isn’t my preference. I’m glad I didn’t let that discourage me from making it. The frosting is incredible! It will now be my go-to recipe for buttercream icing.

          Chocolate Chip Cake with Buttercream Frosting
          Chocolate Chip Cake
          1 Box White Cake Mix
          1 cup AP Flour
          1 cup white sugar
          3/4 teaspoon salt
          1 1/3 cups water
          2 tablespoons of vegetable oil
          1/2 teaspoon vanilla extract
          1 vanilla bean scraped
          1 cup sour cream
          4 large egg whites (room temperature)
          1 cup mini semi-sweet chocolate chips
          • Pre-heat oven to 325 degrees F.
          • Grease (2) 9-inch round pans
          • In a large bowl whisk cake mix, flour, sugar, and salt.
          • Add remaining ingredients and mix until well blended.
          • Pour batter into prepared pans and bake for 35-40 minutes. Remove when inserted toothpick comes out clean.
          • Remove cakes from pans after about 10-20 minutes. Allow cakes to cool completely before frosting.
          Vanilla Bean Buttercream
          3 cups of powdered sugar
          1 cup butter, softened
          1 vanilla bean-scraped (or 1 teaspoon vanilla extract)
          1 -2 tablespoons whipping cream
          1/2-3/4 cup mini semi-sweet chocolate chips
          • Mix powdered sugar and butter until light and fluffy on low speed.
          • Add vanilla bean scrapings (or vanilla extract) and whipping cream. Start with 1 tablespoon and increase as needed for desired consistency.
          • Once cakes are cool, frost the top and sides of one layer. Stack the 2nd layer on top of first, frost the sides and top. Sprinkle with mini chocolate chips.
          Recipe adapted from Recipegirl.com (wedding cake) 

          ROCKY ROAD FLUFF CAKE

          ** this picture depicts a half portion of the recipe.

          ROCKY ROAD FLUFF CAKE **
          1 package milk chocolate chips
          4 eggs, separated
          2 tablespoons sugar
          1 teaspoon vanilla
          1/2 teaspoon salt
          1 pint whipping cream
          1/4 cup chopped pecans
          3/4 cup marshmallows
          1/2 cup Heath Bar pieces
          1 angel food cake broken into bite sized pieces
          optional ~ sliced strawberries added throughout
          optional ~ serve with French vanilla ice cream

          • Melt chocolate chips in the microwave 30 seconds at a time so they don’t burn. Cool slightly.
          • Beat the egg yolks and add to chocolate mixture.
          • Beat egg whites. Add sugar.
          • Add egg white mixture to chocolate mixture also.
          • Stir in vanilla and salt until well blended.
          • Stir in nuts and Heath Bar pieces.
          • Whip the cream until soft peaks form.
          • Fold cream into chocolate mixture.
          • Place a layer of angel food pieces on the bottom of the pan.
          • Pour 1/3+ of chocolate mixture over top.
          • Sprinkle marshmallows over top.
          • Top with the rest of the angel food cake pieces.
          • Pour remaining chocolate mixture over top.
          • Chill overnight.
          • Invert on a plate.
          • Enjoy.

          CANTALOUPE CAKE

          Cantaloupe Cake   
          By Bizzy from Bizzy Bakes

          What do you do when you have leftover blueberries and  cantaloupe?  My answer would be, make a fruit salad.  That sounded like a wonderful idea so I did a search for cantaloupe recipes.  Why, I did not search for a cantaloupe fruit salad is beyond me. Cantaloupe recipes brought all kinds of interesting combinations for a variety of different presentations.

          The minute, I saw cantaloupe cake, I knew what I was doing.  I am sure, this leaves you, scratching your head.  Is it just me, or have you heard or eaten a cantaloupe baked good?  If not, it is time to try something new. 

          Cantaloupe Cake  (adapted from CD  Kitchen)
          Serves/Makes: 10     
          Ingredients:
          1/2 cup oil
          11/4 cup sugar
          3 eggs
          2 cups self-rising flour
          1 teaspoon cinnamon
          1/2 teaspoon salt
          1 teaspoon baking soda
          1/2 teaspoon baking powder
          1 cup fresh cantaloupe, cut into large chunks 
          1 cup blueberries
          • In food processor, blend cantaloupe until partially smooth with small chunks.
          • Combine oil, sugar, cantaloupe and eggs, beat until smooth. Add flour, cinnamon and baking soda, mix until smooth. Fold in blueberries.
          • Spread mixture into a greased 9×13 inch pan. Bake at 375 for 30 minutes.Lower heat to 325 F and bake 10 more minutes. Cool completely.