Category: DESSERTS

BUTTER SWIM BISCUITS ~ BLOG 365.234

Butter Swim Biscuits are buttermilk biscuits that are baked drenched in butter for a biscuit that has a crispy crust with a soft and fluffy inside.

BUTTER SWIM BISCUITS
2 ½ cups sifted all-purpose flour
4 teaspoons baking powder
1 tablespoon granulated sugar
2 teaspoons kosher salt
2 cups buttermilk
½ cup butter, melted

  • Preheat the oven to 425°.
  • Whisk together flour, baking powder, sugar, and salt in a medium bowl.
  • Drizzle the buttermilk into the sifted flour mixture and gentle stir until mostly combined. Be careful not to overwork the batter.
  • Pour the melted butter into an 8×8-inch baking dish.
  • Spread the dough evenly over the butter all the way to the edges.
  • Cut the unbaked dough into a 3×3 pattern (9 squares).
  • Bake for 28 minutes, or until the tops are golden brown.
  • Allow the butter to be absorbed into the biscuits before cutting and serving.


NOTES:

  • Place the baking dish on a baking sheet in case of spillover.
  • I often use herb butter to add flavor.

CRUNCHY FRUIT CRISP ~ BLOG 365.220

This is one of those go to granny recipes that every southern lady has made for eons. Always reliable and works with any fruit or fruit combination.

CRUNCHY FRUIT CRISP
2 cups Bisquick baking mix
2/3 cup sugar
3/4 teaspoon QUALITY cinnamon
1 JUMBO egg, lightly beaten
1/3 cup butter, melted
2 cups chopped or sliced FRESH fruit

  • Preheat oven to 400°.
  • Grease 9 inch baking dish.
  • Whisk together the bisquick baking mix, sugar and cinnamon.
  • Add melted butter and egg, stirring JUST until incorporated.
  • Spread two-thirds of dough into baking dish.
  • Arrange fruit pieces over dough.

1/3 cup PACKED brown sugar

  • Add brown sugar to remaining dough until crumbly.
  • Crumble Over fruit.
  • Bake 30 minutes or until fruit is tender and top is crispy and golden.

DOUBLE BANANA CAKE ~ BLOG 365.185

I hope you’re having a WONDERFULLY relaxing and happy 4th of July – Stay safe and don’t forget to hydrate! It’s HOT out there.

DOUBLE BANANA CAKE
18 ounce banana cake mix plus any ingredients to prepare it according to package directions
3/4 cup chopped walnuts
1 banana, THINLY sliced
4 tablespoons NUTELLA hazelnut spread

  • Preheat oven to 350°.
  • Spray 9 inch deep baking dish.
  • Prepare cake mix according to package directions.
  • Fold in nuts.
  • Spread batter in prepared pan.
  • Dot batter with NUTELLA.
  • Using a knife swirl the Nutella into the cake mix.
  • Layer banana slices in a single layer on top.
  • With your fingers or the back of a spoon press banana slices down into the cake batter.
  • Bake 25-30 minutes or until tester comes out of center clean.
  • Cool in pan 15 minutes.
  • Frost as desired.

ULTIMATE COFFEE CAKE ~ BLOG 365.171

For years I made this simple and classic Bisquick coffee cake from the back of the box, but I doctored it up my way. So recently I went looking for Bisquick’s original recipe and was surprised to find MANY versions of it by several bakers. The only thing I found in common was the use of Bisquick and most people did what I’d been doing for many years ~ double the ooey gooey streusel!

MY RECIPE for the ULTIMATE COFFEE CAKE
STREUSEL TOPPING
2/3 cup Bisquick®
2/3 cup PACKED brown sugar
4 tablespoons butter, softened
1 tablespoon QUALITY ground cinnamon
1/3-1/2 cup golden raisins
1/3-1/2 cup chopped walnuts (optional)

  • Combine the baking mix, brown sugar, cinnamon, and butter with a pastry blender or fork until crumbly.
  • Fold in nuts and raisins, if using. Set aside.

CAKE
2 cups Bisquick®
2/3-3/4 cup WHOLE milk
3 tablespoons sugar
1 LARGE egg
1 teaspoon PURE vanilla extract
1 tablespoon QUALITY ground cinnamon

  • Preheat the oven to 375°.
  • Grease a DEEP 9-inch baking dish.
  • In a large bowl, combine baking mix, sugar, cinnamon, milk, and egg together, mixing well.
  • Pour the mixture into the greased baking dish.
  • Spread the topping evenly over the cake batter.
  • Use a knife to swirl the streusel topping into the cake.
  • Bake 25-30 minutes or until a toothpick comes out clean.
  • Pour a cup of coffee and enjoy!

NOTES:

  • BISQUICK is the ONLY baking mix that works EXACTLY right in this recipe. Substitute other brnads at your own risk 😀
  • For really ooey and gooey streusel double the amounts.
  • When I’m feeling a bit naughty I soak the raisins in a spiced rum first. Be sure to drain them well before adding them to the streusel.

Here are the links to a few of the similar recipes I found.

MY BAKING ADDICTION’S  Yield 8-10 servings
This version of the same basic coffee cake gets its tang from sour cream and has a little twist using either pumpkin pie spice or apple pie spice instead of plain cinnamon PLUS a bit of a crunch from pecans though I prefer walnuts.

BISQUICK COFFEE CAKE
STREUSEL TOPPING
⅔ cup Bisquick mix
⅔ cup packed light brown sugar
1 teaspoon pumpkin pie spice
¼ cup unsalted butter, cold
½ cup chopped pecans (optional)

  • In a medium bowl, stir combine ⅔ cup Bisquick, ⅔ cup brown sugar and 1 teaspoon pumpkin pie spice. Use a pastry blender to cut in the butter until well combined and only small pieces of butter are visible.
  • Stir in the pecans. Set aside.

CAKE
2 cups Bisquick mix
2 tablespoons light brown sugar
½ teaspoon pumpkin pie spice
⅔ cup sour cream
¼ cup milk
1 egg
1 teaspoon vanilla extract

  • Preheat oven to 375°F.
  • Spray a 9-inch round cake pan with cooking spray. Set aside.
  • In a large bowl, whisk together the remaining Bisquick, brown sugar, and pumpkin pie spice.
  • Stir in the sour cream, milk, egg, and vanilla until well combined.
  • Spread half of the cake batter into the bottom of the greased cake pan.
  • Sprinkle evenly with half of the streusel.
  • Top evenly with the remaining cake batter, followed by the rest of the streusel.
  • Bake for 30-35 minutes, or until a toothpick inserted into the cake comes out clean.

LEMON TIRAMISU ~ BLOG 365.146

NO COFFEE and NO RAW EGGS makes this rich, creamy, tangy, tart yet sweet dessert the PERFECT cake for your next Sunday dinner. But beware, the flavor is best when the cake has set for a day or so ahead. And the best feature – it’s a NO BAKE recipe. Also BEWARE that the alcohol is NOT baked off in this recipe.

I made them in these cute little parfait style cups for an Eagles function last week and they were a HUGE hit!

LEMON TIRAMISU serves 10-12
1 1/4 cups heavy whipping cream
1 pound marscapone (see notes)
⅓ cup extra fine sugar
2 teaspoons PURE vanilla extract
Zest of 1 lemon
28 ladyfingers (see notes)
½ cup Limoncello
1 cup lemon curd
Lemon curd (recipe below)
Candied lemon slices, garnish
 
They are super EASY to make! (recipe below)

  • In a medium bowl, beat the cream with a hand mixer to soft peak stage. Set aside.
  • In a separate bowl, beat the mascarpone, sugar and vanilla together until it thickens up and it also reaches a soft peak stage.
  • Fold in the lemon zest with a spatula.
  • Fold ⅓ of the whipped cream into the mascarpone mixture GENTLY so as not to knock out the air out.
  • Fold another ⅓ of the whipped cream into the mascarpone mixture GENTLY so as not to knock out the air out.
  • Fold the remaining ⅓ of the whipped cream into the mascarpone mixture GENTLY until all incorporated.
  • Quickly dip each cookie into the liqueur (DO NOT SOAK) and lay them side by side in a 9 inch square baking dish, pressing down lightly to make them all level and trim some if necessary.
  • Top the cookies with half the mascarpone cream mixture, spreading it evenly with an offset spatula.
  • Then spread ½ the lemon curd over the cream.
Add another layer of dipped cookies, then spread the remaining curd over the top.
  • Pipe or spread the remaining mascarpone mixture over the top of the curd.
  • Refrigerate AT LEAST 6 hours or PREFERABLY overnight before serving.
  • For nice neat slices, place in the freezer for 45-60 minutes before slicing. Make sure it’s not too firm inside when you serve though as this should be a nice soft set dessert.
  • Right before serving, add some candied lemon slices or zest to garnish.


NOTES:

  • You can substitute cream cheese for the marscapone, BUT please realize this will slightly affect your flavor. Marscapone is made with cream where as cream cheese is made with milk.
  • The number of ladyfingers required will depend on their size. Here in our small town they are difficult to find. Check for them on the cookie aisle. Sometimes they locate them on the international aisle. You can make your own ladyfingers or even substitute sponge cake, cut into fingers. Dry them uncovered overnight on a wire rack.

LEMON CURD

1 tablespoon grated lemon zest

1⁄2 cup fresh lemon juice
1 tablespoon cornstarch
6 tablespoons butter
3⁄4 cup sugar
4 LARGE egg yolks, beaten

  • In medium saucepan, mix together lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth.
  • Add butter and sugar, bringing mixture to a SLOW boil over medium heat.
  • Boil for one minute, stirring constantly.
  • In small bowl, with a wire whisk, beat egg yolks until smooth.
  • Whisk in a small amount of the hot lemon mixture.
  • Pour the egg mixture into the sauce pan, whisking well until well blended.
  • Reduce heat to low; cook, stirring constantly, 5 minutes or until thick DO NOT BOIL.
  • Pour mixture into medium bowl.
  • Cover with saran pressing so there is contact with the surface to prevent a skin from forming as it cools.
  • Cool to room temperature.
  • Refrigerate 3 hours.

    CANDIED LEMON SLICES
    1 cup granulated sugar
    1 cup water
    
2 tablespoons FRESH lemon juice
    2-3 lemons sliced to 1/8-inch thickness
  • In a large saucepan, combine the sugar, water and lemon juice.
  • Bring to a boil.
  • Reduce to a simmer and add lemon slices in a single layer.
  • Simmer over medium-low for 15 minutes, gently flipping once or twice during the cooking process.
  • Transfer the lemon slices to a wire cooling rack or waxed paper and let cool.
  • Let the candied lemons sit at room temperature for up to 24 hours before storing in an air-tight container.

VANILLA CHERRY CAKE ~ BLOG 365.122

An older gentleman from the Eagles was having a BIG birthday (85) and is of that age where he says if he can’t eat it, he doesn’t want it for gifts. I asked him what his favorite cake was and he said cherry cake like his mom and wife used to make. Well, I didn’t have a cherry cake recipe in my bag of tricks so I set out to try and replicate what he described. Let’s just say he was VERY HAPPY with this 😀

The day I made this also coincided with my cousin’s birthday. She passed away in 1998, but every year since, her sister and I have baked her a cake in tribute. We then share the pictures with each other from afar. So, this cake was also for Michelle this year!

VANILLA CHERRY CAKE Servings 10-12

3 LARGE eggs
1 cup sugar
3/4 cup avocado oil
1 3/4 cups all-purpose flour
3 teaspoons baking powder
1 1/2 teaspoon PURE vanilla
1 pinch sea salt
1 can COMSTOCK cherry pie filling
1 tablespoon sugar
1/2 teaspoon QUALITY ground cinnamon

  • 
Preheat oven to 350°. 

  • Add eggs, sugar, oil, flour, baking powder, vanilla and salt to a large mixing bowl. Mix with hand beater 2 minutes until well blended.
  • Spread 2/3 of the batter into a greased 13×9-inch baking pan. 

  • Spread cherry pie filling on top of batter.
  • Drop the remaining batter by spoonfuls on top of the pie filling layer. 

  • Stir together the sugar and the cinnamon.
  • Sprinkle over top of cake.
  • Bake for 35-40 minutes until cooked through and a toothpick inserted near the center comes out clean.
  • Lightly glaze if desired.
 I used a cream cheese glaze.
  • Serve warm or cooled.

CHOCOLATE SNAPS ~ BLOG 365.90

CHOCOLATE SNAPS yield 2 dozen cookies
Adapted only slightly from Cook’s Country

With crisp edges, chewy centers and crunchy sugary crackled tops these cookies are always a hit, but never more so than at holiday time.

14 tablespoons unsalted butter, melted and cooled (168 grams)
1 1/2 cups plus 2 tablespoons all-purpose flour (230 grams)
3/4 cup Ghirardelli unsweetened cocoa powder
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 3/4 cups packed dark brown sugar (300 grams)
1 tablespoon PURE vanilla extract
1 LARGE egg plus 1 LARGE egg yolk
1/3 cup granulated sugar

  • Preheat the oven to 350°.
  • Line two baking sheets with parchment paper or SILPAT mats.
  • Melt your butter and allow it to cool.
  • Whisk together the flour, cocoa, baking powder, baking soda and salt together in a bowl.
  • Whisk together brown sugar, vanilla, and melted butter until no lumps remain, scraping down bowl as needed.
  • Whisk in whole egg and egg yolk until smooth.
  • Stir in flour mixture JUST until combined.
  • Layer granulated sugar in a shallow bowl; set aside.
  • Roll 2 tablespoons dough at a time into cookie balls.
  • Roll each cookie ball in the granulated sugar to coat.
  • Arrange dough balls evenly on prepared sheets.
  • Press each ball flat until they are 2 inches in diameter.
  • Evenly sprinkle remaining granulated sugar over cookies.
  • Bake 15 minutes – 1 sheet at a time – until cookies are slightly puffy and edges have begun to set (cookies will look raw between cracks and seem undone AND THAT’S OKAY), rotate sheet halfway through baking time.
  • Let cookies cool on sheet for 5 minutes.
  • Transfer to wire rack.
  • Let cookies cool completely.

COFFEE CAKE KNOTS ~ BLOG 365.75

COFFEE CAKE KNOTS with COFFEE ICING yields 12 knots

Prep Time 40 minutes Cook Time 20 minutes Total Time 1 hour

DOUGH
3 1/2 – 4 cups AP flour
1 packet Instant Yeast
2 tablespoons brown sugar
1/2 teaspoon sea salt
1 cup warm milk
3 LARGE eggs
4 tablespoons butter, softened

  • In a large mixing bowl, combine 3 ½ cups flour, the yeast, brown sugar, and salt.
  • Add the milk, eggs, and butter, mixing until the flour is completely incorporated. If the dough seems sticky, add the remaining ½ cup of flour a little at a time. 
Cover the bowl and let sit at room temperature for 10 minutes.

FILLING
3/4 cup brown sugar
1 tablespoon espresso powder
1 tablespoon, plus 1 teaspoon QUALITY cinnamon

  • In a small bowl, combine 1/2 cup brown sugar and 1 tablespoon cinnamon.
  • ASSEMBLY
    5-6 tablespoons butter, softened

Preheat the oven to 375°.
  • Line a baking sheet with parchment. 
On a floured surface, roll the dough out into a 14 x 16 inch rectangle about 1/4 inch thick, adding flour as needed.
  • Spread the dough with 5-6 tablespoons of butter and sprinkle with the cinnamon sugar mixture.
  • Fold the dough in half, directly over the cinnamon, pressing to adhere.
  • Cut into 12-14 strips.
  • Twist each strip into a loose knot, they don’t need to be perfect.
  • Place on the prepared baking sheet.
Bake 20 minutes, until golden.

ICING
4 tablespoons butter
1/3 cup PURE maple start
3/4-1 cup powdered sugar
1 teaspoon espresso powder

  • Melt together the butter and maple syrup in a small pot set over medium heat.
  • Remove from the heat and whisk in the powdered sugar and instant coffee.
  • Drizzle over the knots. 




NOTE: For a quicker prep time you can use store bought dough!

CHOCOLATE FRITO BARS ~ BLOG 365.61

These are still a bit of a work in progress. The second time I made these I did them on a jelly roll pan in a single layer and they were amazing. Next time I’m going to try milk chocolate chips, maybe even mini chips.

CHOCOLATE FRITO BARS yields 24 bars

18 1/2 ounces Fritos corn chips
2 cups chocolate chips
1 cup sugar
1 cup light corn syrup
1 cup creamy peanut butter

  • Grease a 13×9 cake pan.
  • Sprinkle half of the corn chips evenly over the bottom.
  • Sprinkle half the chocolate chips over the corn chips.
  • In a heavy sauce pan combine the sugar and corn syrup, stirring until sugar dissolves and mixture comes to a boil. Cook 1 minutes more.
  • Remove from heat and stir in the peanut butter.
  • Pour half the mixture over the corn chip layer.
  • Top with remaining corn chips followed by the remaining chocolate chips.
  • Pour the remaining peanut butter mixture evenly over the last layer.
  • Let stand until set.
  • Cut into bars.

CHOCOLATE BANANA MUFFINS ~ BLOG 365.55

CHOCOLATE BANANA MUFFINS
1 1/2 cups flour
1 cup sugar
1/4 cup baking cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
3 medium bananas, mashed (1 1/3 cups)
1/3 cup avocado oil
1 teaspoon PURE vanilla extract
1 LARGE egg
1 cup mini chocolate chips

  • Preheat oven to 350°.
  • Grease or line muffin tin with papers.
  • Whisk together the flour, sugar, cocoa, baking soda, baking powder and salt in a LARGE bowl.
  • In a separate bowl whisk together the mashed bananas, oil, vanilla and egg until well blended.
  • Whisk the wet ingredients into the dry ingredients JUST until combined.
  • Fold in chocolate chips.
  • Fill muffins 3/4 full.

STREUSEL TOPPING
1/2 cup sugar
1/3 cup flour
1/2 teaspoon QUALITY cinnamon
1/4 cup COLD butter, cubed

  • Whisk together the sugar, flour and cinnamon.
  • Cut in butter pieces until crumbly.
  • Top filled muffins with streusel.
  • Bake 20-25 minutes until toothpick comes out clean and centers are cooked.
  • Cool 5-10 minutes on wire rack.
  • Best served warm.

CHOCOLATE CHERRY MOUNDS ~ BLOG 365.49

CHOCOLATE CHERRY MOUNDS
2 cups sugar
1/2 cup butter, cubed
6 tablespoons WHOLE milk
3 tablespoons baking cocoa
1 cup JIF peanut butter
1/2 teaspoon PURE vanilla extract
1/4 teaspoon PURE almond extract
3 cups quick cooking oats
10 ounce jar maraschino cherries, drained WELL and chopped FINE

  • In a large mixing bowl add the quick cooking oats and cherry pieces. Set aside.
  • In a large saucepan, whisk together the sugar, butter, milk and baking cocoa.
  • Over a medium heat melt butter and bring mixture to a boil,cooking and stirring continuously for 3 minutes.
  • Remove from heat.
  • Stir in peanut butter and extracts, stirring until combined well.
  • Pour mixture over oat mixture and mix until oatmeal is well coated.
  • Drop the mixture tablespoons onto wax paper lined cookie sheets.
  • Chill until set.
  • Store in airtight containers.

SALTED CARAMEL PRETZEL CHOCOLATE CHIP COOKIES ~ BLOG 365.48

SALTED CARAMEL PRETZEL CHOCOLATE CHIP COOKIES yields 3 dozen cookies

Adapted from Like Mother Like Daughter

Sweet and salty, loaded with gooey caramel, chocolate chips and pretzels to make THE PERFECT cookie!

1 cup UNSALTED butter, COLD
1 cup PACKED dark brown sugar
1/2 cup sugar
2 LARGE eggs
1 teaspoon PURE vanilla extract
2 1/2 cups flour
1 tablespoon cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups milk chocolate chips
1 1/2 cups chopped pretzels
1/2 bag Kraft caramel balls (2 balls per cookie)
1 tablespoon flaky sea salt

  • Preheat the oven to 400°.
  • Line cookie sheet with parchment or silpat.
  • Cut your butter into slices.
  • Add butter slices to a large mixing bowl with paddle attachment, beating until it starts to smooth and get creamy. 
  • Add in sugars and beat for 1-2 minutes more until smooth and well combined.
  • Add in the eggs and vanilla extract beating JUST until incorporated.
Sift together the flour, cornstarch, baking soda, baking powder, and salt. 
  • Add the flour mixture, beating on low speed until the wet and dry ingredients are combined.

  • Fold the chocolate chips and pretzel pieces into the dough.
  • Scoop dough by the tablespoon.
  • Press the dough flat and place 2 caramel balls in the middle.
  • Roll the cookie dough around the caramel.

  • Bake 8-12 minutes, or until the cookie top and bottom are golden.
  • Sprinkle the tops of the cookies immediately with coarse sea salt.

  • Allow the cookies to rest on the pan for about 5 minutes before transferring to cooling rack. 

  • Store cookies in an airtight container, or ziplock bag for 3 to 4 days.


NOTES: Add 1 tablespoon at a time more of flour if dough is too wet and sticky.