Tag: dessert

Desserts

Peach Roll Ups (or are they dumplings?)

cathysmaha2 Comments

This recipe caught my eye and I took a screenshot of it but didn’t save the source. Darn! Anyway, I tried the recipe and made 8 individual rolls or dumplings. They were quite good and the grandboys loved them. I am not a big fan of Crescent rolls so next time I would make them with Pepperidge Farm Puff Pastry.

They were easy and would be great for a quick dessert. I made them with fresh peaches and honey but you could easily substitute canned peach halves or sugar for the honey.

Peach Roll Ups

INGREDIENTS:
  • Pillsbury Crescent Rolls
  • Fresh Peaches, peeled and cut in half (or canned peach halves)
  • butter
  • honey
  • cinnamon
DIRECTIONS:
  1. Preheat oven to 350 degrees F.
  2. Peel and pit fresh peaches, cut in half
  3. Roll out the crescent rolls into rectangles.
  4. Add the half peach, cut side up, on top of crescent roll rectangle.
  5. Add a dollop of butter to the center of each peach.
  6. Drizzle each peach with honey.
  7. Sprinkle with cinnamon.
  8. Fold the crescent rolls from the corner and pinch along the seams.
  9. Bake for about 20 minutes or until golden brown.
  10. Remove from the oven and let cook for a few minutes for the syrup to thicken.
  11. Serve warm with or without ice cream.

I took a screenshot of the recipe and now I cannot find the source. If anyone knows the source, please let me know so I can give credit where credit is due!

Desserts

5-Ingredient Date Bark

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Date Bark is such a yummy treat with healthier qualities than many desserts. As I made it, I used a rolling pin to flatten the dates and found it worked better. After freezing, keep it in the refrigerator to enjoy when you need a sweet treat.

5 Ingredient Date Bark

INGREDIENTS:
  • 12-15 large Medjool dates, pitted
  • 1/4 cup peanut butter
  • 1/4 cup roasted peanuts, chopped
  • 3/4 cup chocolate chips
  • 1 tsp coconut oil
  • flaky sea salt (optional)
DIRECTIONS:
  1. Line a baking tray or large cutting board with a piece of parchment paper.
  2. Spread the pitted dates open and lay them side by side so they form one cluster or sheet of flattened dates. Use the bottom of a glass or bowl with another small piece of parchment paper to press the dates into an even, flat layer
  3. Spread the peanut butter across the top, then sprinkle the chopped peanuts randomly on top of the peanut butter. 
  4. Add the chocolate chips and coconut oil to a microwave-safe bowl. Heat in 15-20 second increments, stirring between each burst, until fully melted and creamy. Expect this to take 1:30-2:00 depending on your microwave. Spread the chocolate over the top of the date bark. Sprinkle with optional sea salt.
  5. Carefully transfer the tray or board to your freezer, making sure it sits flat and level. Chill for at least 30 minutes before removing it from the freezer. Break or cut the date bark into irregular pieces, and enjoy!

Recipe from Streetsmartnutrition

Desserts

Rhubarb Strawberry Crumble Bars

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My rhubarb plant finally produced enough fruit to make a dessert and the crumble bars hit the mark. In my rush to make the recipe I forgot to pulse the crust in the food processor but the results were still delicious, although a bit chewier than the original recipe. Delicious topped with whipped cream or ice cream!

Rhubarb Strawberry Crumble Bars

INGREDIENTS:

Crust:

  • 1 1/4 cups old-fashioned rolled oats
  • 3/4 cup white whole wheat flour
  • 1/2 cup packed light brown sugar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup unsalted butter, melted
  • 1/4 cup chopped pecans

Fruit Filling:

  • 1 1/4 cups finely chopped strawberries
  • 1 1/4 cups finely chopped rhubarb
  • 1/2 cup granulated sugar
  • 1 tablespoon cornstarch
DIRECTIONS:
  1. Preheat oven to 375 degrees F. Spray an 8×8 baking pan with cooking spray.
  2. Combine oats, flour, brown sugar, baking soda and salt in the bowl of a food processor. Pulse twice to combine. Add butter, pulse until well incorporated. Measure our 1 cup of oat misture and reserve for topping. Transfer remaining dough to prepared baking pan. Press down firmly to form an even crust.
  3. In a medium bowl, combine strawberries, rhubarb, sugar and cornstarch. Spread the fruit filling over the crust.
  4. In a small bowl, combine the reserved oat mixture with the chopped pecans. Sprinkle the topping over the fruit filling.
  5. Bake for 40-45 minutes, or until the top is golden brown and the filling is bubbly in spots around the edges. Transfer the pan to a rack and let cool completely before cutting into bars.

Recipe from United Healthcare RENEW magazine

Breakfast · Cakes · New Favorite

Peach and Blueberry Greek Yogurt Cake

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Peaches are one of my favorite summer treats. Living in Colorado, we are lucky to get juicy Palisade peaches in August, assuming there isn’t a hard spring freeze on the western slope. My daughters and I order a box of peaches from a local high school each year and they are always amazing. While I made my favorite peach recipes of peach salsa, peach raspberry cobbler, Dutch Baby Pancake with Peaches and raspberries, and others, I love trying new recipes. This recipe was delicious and I enjoyed it for breakfast/brunch and for an every dessert. You could top it with whipped cream or ice cream or even a dollop of Greek Yogurt.

Next time, I will substitute fresh raspberries for the blueberries, a fruit marriage blessed by the Gods! Perhaps I’ll also substitute almond extract for the vanilla. Now that’s living on the edge.

Peach and Blueberry Greek Yogurt Cake

INGREDIENTS:
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 oz butter softened
  • 1 cup sugar
  • 2 eggs
  • ½ teaspoon vanilla (or almond extract)
  • ½ cup Greek yogurt
  • 2 peaches sliced into wedges
  • 6 oz blueberries (or raspberries)
  • 1 teaspoon granulated sugar
DIRECTIONS:
  1. Use 9×3-inch springform pan.
  2. Preheat oven to 350°F with rack in middle. Grease the side and the bottom of the pan with butter or cooking spray. Line the bottom of a 9×3-inch springform pan (or 9 inch round cake pan) with parchment paper. Grease the parchment paper too.
  3. Sift flour, baking powder, baking soda, together into a medium bowl.
  4. In a separate bowl, beat butter, sugar, and 2 eggs until very light in color and fluffy, 2-3 minutes on high speed. Add vanilla and Greek yogurt and continue beating until very creamy and light in color, for about 1 more minute.
  5. Keeping the mixer speed low, mix in the flour mix until combined. Do not overmix.
  6. Transfer the cake batter to the springform pan. Top with sliced peaches, and scatter blueberries evenly on top in the spaces between the peach slices. Sprinkle the fruit with 1 teaspoon granulated sugar.
  7. Bake until cake turns golden, and the tester comes out clean in the center, about 1 hour, depending on your oven. Midway through baking, I like to put some extra peach slices and extra blueberries on top of the cake for prettiness, and return cake to baking.
  8. When the cake is done baking, let it cool (still in the baking pan) on a wire rack. After cake has cooled for about 40 minutes, release the cake from the springform pan. At this point, if the cake is cool enough, you can slide your hand under the cake, between the parchment paper and the bottom portion of the springform pan and move the cake with the parchment paper attached to its bottom onto a cake plate easily.
  9. If using a 9 inch round cake pan, cook in pan for about 40 minutes or more (up to 1 hour, depending on your oven), then invert onto a plate.

Recipe slightly adapted from Juliasalbum.com

Desserts · Family · Family Favorites · Holidays

Chocolate Mousse by Megan

cathysmaha1 Comment

Megan is the dessert queen of our family.  She whipped up this decadent dessert and served it in an antique compote dish of my Mother’s.  It was rich, velvety and so wonderful.  Perfect for your Valentine’s Day dinner…or anytime you want to spoil your family and friends.

CHOCOLATE MOUSSE

6 ounces (170 g) semisweet chocolate, finely chopped
6 tablespoons (89 g) unsalted butter, cubed
4 large egg yolks
1/4 cup (50 g) granulated sugar
2 teaspoons vanilla extract
1 cup (240 ml) heavy cream
Sweetened whipped cream, chocolate shavings, and fresh strawberries for garnish, optional

  • In a small heatproof bow, combine the chocolate and butter. Set the bowl over a pot of barely simmering water. Stir constantly until chocolate is melted and smooth. Remove from heat but leave the pot of simmering water on the burner.
  • In a medium heatproof bowl, whisk the egg yolks and sugar together until well combined. Set the bowl over the pot of barely simmering water and whisk for about 5 minutes, until the mixture turns pale and becomes slightly stiff. Remove from heat.
  • Stir in the vanilla followed by the chocolate mixture. Stir for a few more minutes to allow the mixture to cool then set aside until it cools to room temperature.
  • In a large bowl, whip the cream to soft peaks. Whisk 1/4 of the whipped cream into the cooled chocolate mixture. Use a silicone spatula to gently fold in the remaining whipped cream until fully mixed in.
  • Divide the mousse among four 6-ounce ramekins and refrigerate until set, about 1 hours.
  • Garnish with whipped cream, chocolate shavings, raspberries, or strawberries if desired.

HOMEMADE WHIPPED CREAM

1 cup (240 ml) heavy whipping cream
1 teaspoon vanilla extract
4 tablespoons confectioners’ sugar

  • In a medium bowl, whip cream with an electric mixer on medium-low speed just until soft peaks form.
  • Add vanilla extract and sugar. Continue to whip until the cream forms stiff peaks. Make sure not to over beat, the cream will become lumpy and butter-like.

Recipe from bakedbyanintrovert.com

Book Club · Desserts · New Favorite

Mango Shrikhand

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Mango Shrikhand was a recipe made by my friend, Diane, for Book Club now over a year ago.  It was delicious and I wanted to try to make it at home.  I made it with Greek Yogurt and cut the cardamon in half.

For those who don’t love Greek Yogurt, I would recommend using Vanilla yogurt.  If you don’t like cardamom, try using cinnamon.  If you don’t like mango, try another fruit.  It’s a versatile recipe and healthy dessert.

MANGO SHRIKHAND

2 1/2 (8 ounce) container plain yogurt (I used Greek yogurt)
3/4 cup mango puree
5 tablespoons confectioners’ sugar
1/4 teaspoon ground cardamom (I used 1/8 teaspoon)
2 tablespoons crushed almonds

  • Line a colander with a clean piece of cheesecloth. Place colander over a tall vessel to collect the dripping water.
  • Pour yogurt onto the cheesecloth and gently twist the ends. Tie the ends into a knot above the yogurt.  Let drain and thicken in the refrigerator, 5 hours to overnight.
  • Whisk yogurt, mango puree, confectioners’ sugar, and cardamom in a bowl until well blended.
  • Refrigerate Shrikhand for 1 to 2 hours. Garnish with crushed almonds and serve chilled.

Recipe from allrecipes.com

Desserts · Family Favorites

Peach Raspberry Cobbler

cathysmaha2 Comments

Palisade (Colorado) peaches are divine and something our family looks forward to each year.  Due to an early freeze, we weren’t sure we could purchase peaches.  A local high school band had a fundraiser with peaches and we purchased 3 boxes of the most beautiful peaches.

Palisade Peaches

This recipe for cobbler combines my favorite two fruits, raspberry and peach. My mouth waters just thinking about it.  Fresh fruit is the best but I have also made from frozen peaches with great results.

What will I do with the rest of the peaches?   Oh, wonderful peach salsa!

PEACH RASPBERRY COBBLER

8 medium sized peaches (about 2 lb. or 4 cups), ripe peeled and sliced
1 1/4 cups sugar
2 tablespoons lemon juice
1/2 teaspoon ground cinnamon
2 tablespoons cornstarch
2 cups raspberries, rinsed and drained
1 cup flour
1/2 cup butter, softened
1/4 teaspoon ground nutmeg

  • Preheat oven to 375 degrees. Grease a shallow 1.5 to 2 quart baking dish.
  • Mix together peaches, 1/2 cup sugar, lemon juice, cornstarch, and cinnamon. Pour into prepared baking dish.  Sprinkle raspberries over the peaches.
  • In a food processor or a bowl, mix together flour, 3/4 c. sugar, butter and nutmeg until it has the texture of coarse oatmeal.  Crumble over the fruit.
  • Bake until bubbling in the center and golden brown on top, about 45 -60 minutes.
  • Cool for at least 10 minutes.  Best served warm with vanilla ice cream.
Thanksgiving Family Favorites
Family · Family Favorites · Holidays · Home

Thanksgiving Family Favorites

cathysmaha1 Comment

And these are a few of my favorite things!  Wishing you all a wonderful Thanksgiving with family and friends.

CRANBERRY RELISH

CRANBERRY BREAD

Cranberry Bread

PUMPKIN PIE

The Best Ever Pumpkin Pie

PUMPKIN BREAD

PUMPKIN BARS

QUINOA WITH ROASTED BUTTERNUT SQUASH, PINE NUTS, FETA

ROASTED BRUSSEL SPROUTS, CINNAMON SQUASH, PECANS & DRIED CHERRIES

TURKEY AND DRESSING

TURKEY VEGETABLE SOUP

Cookies and Bars · Family · My Roots · New Favorite · New Traditions

Cherry Bars

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Cherry desserts are one of my favorites and I had to try this Cherry Bars recipe from my late Aunt Joyce’s recipe box.  While I don’t recall ever having these, they are wonderful. The combination of almond and cherry…yum!

Leafing through old, handwritten recipe cards is such a treasure…a lost tradition in today’s world.

CHERRY BARS

1 cup butter, softened
1 3/4 cups sugar
4 eggs, beat after addition of each egg
3 cups flour
1/8 tsp. salt
1 1/2 tsp. baking powder
1 tsp. vanilla
1 tsp. almond extract
1 can cherry pie filling

  • Preheat over to 350 degrees. Grease 10×15″ pan.
  • Cream together butter and sugar.  Add eggs one at a time and beat after each addition.
  • Sift together flour, salt and baking powder.
  • Slowly add flour mixture to batter.  Then add vanilla and almond extract.
  • Spread 1/2 of batter into pan.  Spool filling on top and spread to cover. Drop the remaining batter by spoonfuls over the top.
  • Bake for about 40 minutes.  Watch it to just golden brown.
  • Drizzle with glaze of 1 cup powdered sugar, 4 or more tsp. milk, a few drops of almond extract.  Add milk until the drizzle consistency is reached.
Desserts · Gluten Free · Holidays · New Traditions

Patriotic Brownie Fruit Dessert…Gluten Free or Not

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Krusteaz’s Double Chocolate Gluten-Free Brownie mix is an absolute favorite of mine, first discovered at Costco many moons ago.  It’s delicious and even lovers of gluten will love them.

This mix was the perfect base for a patriot, 4th of July dessert with fresh berries and a cream cheese base.  This recipe can easily be cut in half and baked in a round or square pan.

The dessert is best served the day it is made but leftovers brownies can be good for 1-2 days.

PATRIOTIC BROWNIE FRUIT DESSERT

2 packages Double Chocolate Krusteaz gluten-free brownie mix (I bought a large box at Costco) and ingredients stated on the box (water, vegetable oil, egg)
16 ounces cream cheese, softened
2/3 cup sugar
1 teaspoon vanilla
4 cups fresh strawberries, sliced
2 cups fresh blueberries
2 cups fresh red raspberries
1 cup apple jelly

  • Make brownies according to package directions and bake in greased jelly roll or sheet pan as directed. Let cool completely.
  • Beat together softened cream cheese, sugar and vanilla until smooth.
  • Spread mixture over cooled, baked brownies.
  • Top with berries.
  • Still jelly until smooth and brush over berries
  • Refrigerate dessert until ready to serve.