Category: DESSERTS

Fall apple pie and caramel chocolate cupcake recipes for Save Room for Dessert

Are you ready for Fall? Fresh, crisp air, Fall festivals, apples, the smell of cinnamon and caramel, Halloween, Thanksgiving, cheering our favorite sports teams, these are all in store for us as the weather cools.

I hope you are all visiting each other, because you’ve been cooking up some great desserts, and that’s how we all get to know each other. You all had great recipes as usual, and two of them just screamed

“Give me an F!”
“Give me an A!”
“Give me an L!”
“Give me an L!”

Did you notice Monster Mama’s Caramel Chocolate Cupcakes and Liz’ Golden Apple Pie?

Thank you for participating in Save Room for Dessert Wednesday at The Krazy Kitchen.


Pick your favorite badge!

Please leave your link to your post, not your homepage, on MckLinky, and be sure to link back to this post or blog if you don’t want to be deleted. In my best Robocop voice — thank you for your cooperation! 🙂 I say that with a friendly smile! And hope you like my corny attempt at humor.

Ready … Set … Start your ovens

Joy at Joy of Desserts and I are hosting our 2nd Annual Need to Knead Bread Roundup. Are you ready? This year Joy will be using MckLinky so you can post your favorite bread recipes between November 1st-15th to link in for the roundup over at her place.

~ We are looking for all sorts of breads: quick breads, savory breads, sweet ones, yeast breads, no-knead breads, 5-minute breads, vintage or gluten-free breads, etc, etc, etc!

~ Help us promote this bread roundup by putting the above banner in your sidebars and posting about the 2nd Annual Need to Kneed Roundup on your own blogs.

~ Come back November 1-15, 2009 to link all your bread recipes to MckLinky.

~ When participating, please use common blog etiquette and courtesy by linking your participating bread recipes back to Joy of Desserts and 3 Sides of Crazy, and visiting the other participants.

~ Have fun blog hopping through the bread recipes, make new friends, find new family-favorite recipes, comment, enjoy the process of community-building.

Key Lime Pie – Healthy Helpings

(photo from Recipezaar)

This is one of my favorite desserts from my Weight Watcher days! It is light, quick and easy to prepare. I also made this using orange and strawberry gelatin and yogurt. I have not made it in some time! I would have made it and taken my own photos, but no time to run to the market. It’s been a crazy week!

Key Lime Pie
Serves 8 – 150 cal per slice/3 WW Points
1 (1/3 ounce) box sugar free Lime gelatin
1/4 cup boiling water
2 (8 ounce) containers key lime pie-flavor light yogurt
8 ounce) container frozen fat-free whipped topping, thawed
1 reduced fat 9″ graham cracker crust

Directions
In large heat-resistant bowl, dissolve gelating in boiling water.
With wire whisk, stir in yogurt; with wooden spoon, fold in whipped topping.
Transfer mixture to prepared crust; refrigerate overnight, or at least 2 hours.

Lemon-Raspberry Cake, Frosted Chocolate Brownie recipes for Save Room for Dessert

It’s great to be able to feature some of our participants’ recipes each week. Don’t forget to link this post or this blog to your own participating recipe post, and when you link yourselves to McKlinky, please link your participating recipe, not your main blog, so that everyone can find your recipe even in the future. Google loves recipe archives! 🙂 And we won’t have to delete non-participating posts. Everybody wins.

This week I’m calling your attention to a delicious lemon-raspberry cake recipe with a lemon glaze recipe too. It was brought to us by “SnoWhite” at Finding Joy in my Kitchen. Lemons and raspberries provide a wonderful flavor combination! It’s very gourmet, but easy to make too.

And since I know so many of us have a hard time resisting a good chocolate brownie, here’s the link to Emily’s Frosted Chocolate Brownie at Marvelous Recipes.

Thank you for participating in Save Room for Dessert Wednesday at The Krazy Kitchen.

Pick your favorite badge!

Please leave your link to your post, not your homepage, on MckLinky, and be sure to link back to this post or blog if you don’t want to be deleted. In my best Robocop voice — thank you for your cooperation! 🙂 I say that with a friendly smile! And hope you like my corny attempt at humor.

Freezer Biscuits: What Did You Bake Today?

Just so that all of you feel comfortable posting things you haven’t really baked today, I am posting something that I am baking next week. These biscuits are amazingly light and tender and SO convenient. You make them up in bulk, freeze them and then use only the amount you need. I think you can buy something similar to this in the freezer section, but this is much cheaper and my middle name (this week) is Cheap.

Freezer Biscuits:
5 cups flour
1/4 cup sugar
1 tsp baking soda
2 tsp salt
3 tsp baking powder
1 cup Crisco
2 cups milk
Combine first 5 ingredients. Cut Crisco into the flour mixture using a pastry blender or fork (or a food processor).  Combine buttermilk and flour mixture, stirring slowly until well combined. Dump onto a well floured counter and knead for 2 minutes or until dough is not sticky and feels elastic. Roll out to 1/2 – 1/4 inch thick. Cut out circles with a floured glass or biscuit cutter. Place on a cookie sheet and into the freezer. When frozen, place into a ziplock bag.

To use, let rise in greased pan with biscuits touching each other. Dot each biscuit with butter and bake 425 degrees until tops are golden brown (about 10-12 minutes)

What Did You Bake Today?

Blueberry Muffins ~ What Did You Bake Today?

I love vintage cookbooks. Not just because they are cute and old, but because the recipes of yesteryear used less sugar and processed foods. Today’s recipe comes from The New England Cookbook published in 1956 by the Culinary Arts Institute of Chicago.Blueberry Muffins:

1/4 cup melted butter
2 cups flour
1/4 cup sugar
1 tsp baking powder
1/2 tsp salt
1 egg , beaten
1 cup milk
1/2 cup fresh or thawed blueberries

Combine dry ingredients in a large mixing bowlCombine milk and eggs in another, then blend in melted butter. At this point, the recipe says to make a well in the dry ingredients, add the wet and stir for no more than 25 strokes. I counted and frankly, I just couldn’t do in in 25. I stirred for more like 30 strokes. Anyway, after it is moist, lumpy and mostly incorporated, fold in the blueberries.Scoop into 12 greased muffin tins. Bake 425 degrees for 15 to 20 minutes or until golden.
What Did You Bake Today?

The Original Country Bob’s All Purpose Sauce Product Review & Giveaway

Earlier this week I was contacted by a nice man from Country Bob’s All Purpose Sauce and asked if I would be interested in doing a product review. I said I’d love to. In just 2 days time a box was on my stoop with bottles of sauce and recipe brochures. I had this little niggling in my brain though. I could not figure out why the name of this sauce sounded so familiar. I tried to find the sauce locally and failed until I finally found it at a Walmart store 30 miles away. You have to remember I live rurally for the moment. That is when it occurred to me where I had heard the name before. I had won a cookbook awhile back over at Forgetfulone, but was never able to prepare any of the recipes because I couldn’t find the sauce.

As you can see from all the slips of paper sticking out of the top of the book I had marked a multitude of recipes to try and now I finally can. I found 2 meatloaf recipes, 1 from the brochure which is extremely similar to hubby’s favorite one that I have made for years and years and a sour cream recipe from the book that I decided to try. In the end the recipe I made was a combination of both recipes and hubby all but licked his plate. He kept telling me to find out where to get more of this sauce. He even put it on his mashed potatoes and thought that was just scrumptious. Normally he would use ketchup on his meatloaf, but tonight he used Country Bob’s All Purpose Sauce. He decided Country Bob’s All Purpose Sauce is our new ketchup.

I will be trying a few more recipes this week and will do a follow up for you. Head on over to tHe KrAzY KiTcHeN to enter the giveaway.


The true test came when I made dessert with the sauce. It was the most unusual group of ingredients I had ever mixed together. I have to admit I had my doubts that we were going to like this recipe, but I also thought it would be a good test of the versatility of an all purpose sauce.
All I can say is that I was sooooooooooooooooo pleasantly surprised by the flavor. Hubby can’t say anything, he’s too busy licking the bowl. You have to try Country Bob’s All Purpose Sauce and start with this fudge recipe.
Justify Full

One of the greatest things about this recipe besides the awesome flavor is the consistency. How many times have you made fudge and weren’t sure it would set up okay or it turned out dry? That will never happen with this recipe. This recipe is truly foolproof.

COUNTRY BOB’S INCREDIBLE FUDGE
12 ounces Velveeta cheese*
2 sticks butter
6 ounces unsweetened chocolate
2 tablespoons Country Bob’s All Purpose Sauce
2 pounds powdered sugar
1 teaspoon vanilla extract
1 1/2 cups chopped pecans (optional)**

  • In a microwave safe bowl combine the Velveeta, butter, Country Bob’s All Purpose Sauce and chocolate. Microwave on high 2-4 minutes, stirring every minute until mixture is smooth and well blended.
  • Pour the powdered sugar into a large mixing bowl. Add the chocolate mixture gradaully while beating with an electric mixture until well blended.
  • Beat in the vanilla.
  • Stir in the nuts.
  • Pour into a greased 9×13 pan.
  • Cover and chill until firm.
  • Store in the refrigerator.

*When I made a second batch of this recipe. it worked better cubed before microwaving
**I exchanged this for Heath Bar bits and loved it

COUNTRY BOB’S SOUR CREAM MEATLOAF ala TAMY
3 pounds ground beef
1 bunch green onions, sliced thin
1/2 cup + Country Bob’s All Purpose Sauce
1 sleeve crushed saltines
3/4 cup sour cream
1/4 cup milk
2 eggs, beaten
1 1/2 teaspoons sea salt
1 teaspoon white pepper

  • Mix all together.
  • Pour additional sauce over the top.
  • Bake 1 1/2 hours.
  • Pour off any excess moisture.
  • Let stand 5-10 minutes.
  • Serve.

What Did You Bake Today: Monkey Bread


Weekends are our favorite time for sweet breakfasts. Monkey bread is one of my sons’ favorites. It is easy to throw together because it starts with ready to bake canned biscuits. I have seen quite a few variations of this dish. This one is ooey gooey yummy! Monkey Bread:
3 cans buttermilk biscuits (10 to a can)
1/2 cup sugar
2 tsp cinnamon
1/2 cup brown sugar
1 stick butter
Cut each biscuit into 4 pieces. Combine sugar and cinnamon in a gallon size ziplock bag. Shake biscuit pieces in the sugar/cinnamon combo and layer into a greased tube pan. Melt brown sugar and butter and boil for 1 minute. Pour over biscuits. Bake 350 degrees for 35 minutes. Let stand 10 minutes in the pan before inverting on a plate.

What Did You Bake Today?

Brown sugar cookies recipe – Save Room for Dessert

Like sugar cookies? You’ll love brown sugar cookies! These cookies go well with ice cream, coffee, tea, or even as a cookie pie crust. Try them.


Enjoy!
See you next Wednesday for another Save Room for Dessert.
Don’t forget to visit the other participants, and to comment on their blogs.
(Stop by Joy Of Desserts to enter my latest giveaway, too!)


Brown Sugar Cookies Recipe
makes about 15 cookies

1/4 cup butter
1/2 cup brown sugar
2 eggs, separated
1/3 cup milk
1 cup flour, sifted
1 tsp baking powder
1/2 teaspoon salt
3/4 cup chopped nuts

Cream butter. Add sugar. Beat egg whites and egg yolks separately. Add beaten eggs whites, beaten egg yolks, and milk. Sift flour with baking powder and salt. Add to egg and sugar mixture. Add nuts. Continue mixing thoroughly. Drop by teaspoonfuls onto well-oiled baking sheet. Bake at 400 F. for about 15 minutes.

Be sure to leave a link to your participating recipe in McKlinky, rather than just to your main blog, and let us know what your recipe is.
EX: Tamy @ 3 Sides of Crazy (Banana Cake)

Black Walnut Cookie Recipe: Save Room for Dessert

When I first found this black walnut cookie recipe it called for 1/2 an egg and no walnuts, but making a recipe our own is part of the fun of cooking and baking, so I didn’t let little details like that deter me from trying it out. I used a whole egg because I don’t have time to wonder what to do with the other half, or to ponder why someone would think of beating a whole egg and using only half of it. Since I like nuts and it seemed an integral part of the recipe, I add a handful of them too. This recipe calls for black walnut flavoring, but any kind of nut flavoring or extract can be used, and you would get a whole new kind of cookie.

Black Walnut Cookies
1 cup butter
1 egg
1 cup brown sugar
3 cups flour
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon black walnut extract
1/2 cup chopped black walnuts

Cream butter, sugar. Add egg, extracts, and beat well. Sift flour, measure, and sift with salt and nutmeg. Add to creamed mixture. Add nuts and mix thoroughly. Form into rolls about 2 inches wide. Chill overnight. Cut in thin slices. Place on greased baking sheet. Bake in hot oven (410 F.) for about 10 minutes.

Enjoy!
See you next Wednesday for another Save Room for Dessert.
Don’t forget to visit the other participants, and to comment on their blogs.

(Stop by Joy Of Desserts to enter my latest giveaway, too!)

Be sure to leave a link to your participating recipe in McKlinky, rather than just to your main blog, and let us know what your recipe is.
EX: Tamy @ 3 Sides of Crazy (Banana Cake)

Raisin Drops

Save Room for Dessert Wednesday, hosted by Joy and What Did You Bake Today? Friday, hosted by Kristen are great ways to find new recipes for baking and desserts. Head on over to tHe KrAzY KiTcHeN to play along.

RAISIN DROPS
1 1/2 (3/4 cup) stick butter, softened
2 cups all purpose flour
1 cup cake flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon ground ginger
1 1/2 cup sugar
1 teaspoon PURE maple syrup
1 teaspoon grate orange rind
2 cups golden raisins
1/4 cup rum
1/4 cup favorite jam (I used my Blackberry Pineapple Jam – yummy)
3 JUMBO eggs
1/4 cup orange juice with pulp

  • Preheat oven 350 degrees.Whisk rum, orange juice and jam together until well blended.
  • Pour over raisins and let sit an hour or so.
  • Cream butter, sugar and maple syrup together until well blended.
  • Add eggs and blend until creamy and smooth.
  • Sift together the flours, spices and orange rind.
  • Gradually add flour mixture to the cream mixture until well blended.
  • Pour off any remaining liquid from raisins into the cream mixture and blend well.
  • Fold in raisins mixture until well distributed.
  • Drop by spoonfuls onto Silpat covered cookie sheets.
  • Bake 14 minutes.
  • Cool 2 minutes on the pan and then transfer to wire rack to cool completely.

♥♥final blog signature. ♥♥