Tuesday, May 29, 2012

Cherry Shortbread Squares

These shortbread squares are cakey, soft, and moist and the cherries in the middle add extra sweetness. I really had to make myself stop eating them they are so light and refreshing.

Cherry Shortbread Squares
Recipe Source: ShaunaSever.com

1 cup Unsalted Butter, at room temp
1 1/2 cups Granulated Sugar
1/2 teaspoon Pure Lemon Extract 
1 teaspoon Pure Vanilla Extract
1/2 teaspoon Salt
4 Eggs
2 cups All-Purpose Flour
1 - 21oz can Cherry Pie Filling

1. Preheat oven to 350 degrees. Spray a 12x17 cookie sheet with cooking spray, line it with parchment paper, and spray the parchment too.

2. In the bowl of an electric mixer, mix the butter and sugar until very light and fluffy, approx. 2 minutes. Add in the lemon extract, vanilla and salt. Beat in the eggs one at a time. Scrape the bowl. On the lowest speed, stir in the flour. Avoid overbeating by stoping the mixer when there are few streaks of flour left, and finish stirring by hand.

3. Scrape the batter onto the sheet pan and smooth it into an even layer. Score the batter into 24 squares with a toothpick. Place 3 cherries in the center of every square.

4. Bake about 30 minutes. Cool completely in the pan on a wire rack. Cut into 24 squares and dust with powdered sugar. Store leftovers in an airtight container.

I shared this at
Tutorial Tuesday! 
Sweet Treats and Swanky Stuff

Thursday, May 24, 2012

Boston Cream Pie

Yellow cake, homemade vanilla pudding, and a rich chocolate glaze. I always wanted to make a boston cream pie but figured it would be a lot of work but it wasn't, I made it easier by using a boxed yellow cake mix. Your next family party, this is the dessert to make!

Boston Cream Pie
Recipe Source: BrownEyedBaker.com
Yellow Cake Mix and ingredients to make it

Pastry Cream
2 cups Half-and-Half
1/2 cup Granulated Sugar
Pinch of salt
5 Egg Yolks
3 Tablespoons Cornstarch
4 Tablespoons Cold Unsalted Butter, cut into pieces
1 1/2 teaspoons Pure Vanilla Extract

1 cup Heavy Cream
1/4 cup Light Corn Syrup
8oz Semisweet Baking Chocolate, chopped in small pieces
1/2 teaspoon Pure Vanilla Extract

Pastry Cream
1. Heat the half-and-half, 6 tablespoons of sugar, and the salt in a medium heavy saucepan over medium heat until simmering, stirring occasionally until the sugar dissolves.

2. Whisk the egg yolks in a medium bowl until combined. Whisk in 2 tablespoons of sugar and whisk until the sugar starts to dissolve and the mixture is creamy. Whisk in the cornstarch until combined and the mixture is pale yellow and thick.

3. When the half-and-half mixture reaches a full simmer, gradually whisk the simmering half-and-half into the yolk mixture to temper. Return the mixture to the saucepan, scrape the bowl with a rubber spatula. Return to a simmer over medium heat, whisk constantly, until a few bubbles burst on the surface and the mixture is thick and glossy, about 30 seconds. Remove from the heat and whisk in the butter and vanilla. Strain the through a fine-mesh sieve set over a medium bowl. Press plastic wrap directly on the surface to prevent a skin from forming and refrigerate until cold and set, about 3 hours or up to 2 days.

Grease and flour 2 - 9" round cake pans. Make cake according to package directions. Remove from pans and let cool completely on a cooling rack.

1. Bring the cream and corn syrup to a full simmer over medium heat in a medium saucepan. Remove from the heat and add the chocolate. Cover and let stand for about 8 minutes. Add the vanilla and stir very gently until the mixture is smooth. Cool until tepid so that a spoonful drizzled back into the pan mounds slightly. 

1. While the glaze is cooling, place one cake layer on a serving plate. Carefully spoon the pastry cream onto the cake and spread it evenly up to the edges. Place the second cake layer on top, lining up cakes.

2. Pour the glaze onto the middle of the top layer and let it flow down the cake sides. Use a metal spatula, if necessary, to completely coat the cake. Let the cake sit until the glaze fully sets, about 1 hour. Best if served within a few hours of making.

I shared this at
Sweets for a Saturday

Tuesday, May 22, 2012

Muddy Buddy Truffles

Muddy buddies are one of my favorite snacks. These are a fun spin on them. The peanut butter with the chocolate is creamy and the powdered sugar give it that extra sweetness.

Muddy Buddy Truffles

1/4 cup Butter, softened
1/4 cup Creamy Peanut Butter
1/2 cup Brown Sugar
1/4 cup Granulated Sugar
2 Tablespoons Milk
1/2 teaspoon Pure Vanilla
1 cup Flour
2 cups Semisweet Chocolate Chips
1/2 cup Butter
1 1/2 cups Powdered Sugar
1. In a mixer, beat the 1/4 cup of butter and peanut butter until smooth. Add sugars and beat on medium until fluffy. Add milk and vanilla and beat on medium until combined. Add flour and beat until combined.

2. Roll mixture into 1/2 tablespoon sized balls and place on a wax paper lined baking sheet. Place in the freezer for 20 minutes, just long enough to firm up.

3. Place powdered sugar in a small bowl. In a microwave safe bowl, heat chocolate chips and 1 stick of butter, stopping every 20 seconds to stir. Once melted dip the cookie dough balls in the chocolate, one at a time, removing by sliding a fork underneath. Immediately place in the powdered sugar, and quickly coat. Place on wax paper lined baking sheet.

I shared this at
Sweets for a Saturday 
Show and Tell Saturday 
Talent Tuesday
Tutorial Tuesday
Too Cute Tuesday
Show Me What Ya Got
Totally Tasty Tuesdays 
Sweet Treats and Swanky Stuff

Tuesday, May 15, 2012

Thin Mint Truffles

Mint truffles are my favorite. This is so easy its the yummiest truffle I've ever made. The original recipe calls for Thin Mints but I missed girl scout cookie season so I used Grasshopper cookies instead.

Thin Mint Truffles

9oz box of Thin Mints or Grasshopper Cookies, finely crushed
4oz Cream Cheese, softened
Dark Chocolate Almond Bark or Candy Melts

1. Pour crushed Thin Mints in a large bowl and add the cream cheese. Its pretty thick so I mixed it in my mixer and then made sure it was mixed really well with my hands until the cream cheese was no longer visible.

2. Roll into 1 inch balls, place on a wax paper lined baking sheet, and refrigerate for 30 minutes.

3. Melt almond bark or candy melts and using a toothpick, dip truffles completely and twirl to allow the excess to drip off. Place back on lined baking sheet and sprinkle with nonpareils before set. Refrigerate until firm. Makes about 24 truffles.

I shared this at
Sweets for a Saturday

Friday, May 11, 2012

Banoffee Pie

Ripe bananas equals a crazy search for something delicious to do with them that doesn't involve bread. And I found it! This pie was simple, creamy, and delicious. I had no idea that toffee could be so easy to make and the combination of the toffee with the bananas was so good. Next time you have ripe bananas this is the recipe you should make.

Banoffee Pie
Recipe Source: CinnamonSpiceandEverythingNice.com

9oz Graham Crackers, crushed
8 Tablespoons Butter, melted

Toffee sauce
1/2 cup Dark Brown Sugar, packed
1 - 14oz can Sweetened Condensed Milk
8 Tablespoons Butter

1 1/2 cups Heavy Cream
2 Tablespoons Powdered Sugar
5 medium Bananas, ripe

Preheat oven to 350 degrees. Line the bottom of a 9-inch springform pan with parchment paper. Combine the graham crackers with the butter. Press the crumb mixture over the bottom and 1 1/2 inches up the sides of the pan. Bake for 8 minutes.

Toffee Sauce
1. Combine the sugar and 3 tablespoons of water in a medium saucepan over medium low heat, stir until sugar dissolves. Heat until the sugar boils, do not stir, for 5 minutes. Whisk in the condensed milk and butter, continue whisking for five minutes or until the sauce thickens slightly.

2. Remove from the heat and spread 1 cup of the sauce over the prepared crust, including the sides, refrigerate for a half hour or until the caramel is firm. Keep the remaining caramel sauce at room temperature.

1. Using an electric mixer, beat the cream until thick and very soft peaks form. Thinly slice bananas into discs and gently fold into the whipped cream. Spoon into the pie crust. Refrigerate for 1/2 hour.

2. Rewarm the remaining toffee sauce gently over low heat, cool to lukewarm and drizzle or spread over top of pie. (Add a tablespoon of milk if sauce seems to thick). Refrigerate another 1/2 hour before serving. Best if eaten within 24 hours.

I shared this at
Sweets for a Saturday

Wednesday, May 9, 2012

Cinnamon Chex Mix

Muddy buddies are one of my favorite snacks so when I came across a recipe for a cinnamon version I had to try it. I changed it a bit cause I couldn't find cinnamon chips anywhere. It turned out so delicious!

Cinnamon Chex Mix
Recipe Adapted From: DoubleDippedLife.com 

9 cups Corn Chex 
1 1/2 cups White Chocolate Chips
1/2 cup Powdered Sugar
1/4 Granulated Sugar
2 teaspoons Cinnamon

In a large bowl pour cereal and set aside. In a small bowl, microwave white chocolate chips for 1 minute and stir. Microwave again in 30 second intervals stirring after each time until all chips are melted. Drizzle melted white chocolate chips over cereal, stirring until evenly coated. In a small bowl, combine powdered sugar, granulated sugar, and cinnamon. Sprinkle the cinnamon sugar mixture over the cereal and stir until coated. Spread on a piece of parchment until cooled.

I shared this at
Sweets for a Saturday

Friday, May 4, 2012

Oreo Pudding Layered Dessert

Oreo, chocolate pudding, cream cheese, and cool whip. Its light, airy, chocolatey, and delicious! Its pretty easy and if you are taking it to a BBQ you should probably bring 2 or you might not get any.... That's what happened to me. People really love this!

Oreo Pudding Layered Dessert
Recipe Source: MandysRecipeBox.blogspot.com

1 pkg Oreos
1/2 cup Butter, melted
2 - 3oz pkgs Instant Chocolate Pudding
3 1/4 cups Cold Milk
2 - 8oz containers Cool Whip
1 - 8oz pkg Cream Cheese, softened
1 cup Powdered Sugar
1. Crush all Oreo cookies in a food processor until crushed. Save 1/2 cup of the crumbs for the topping. Combine the remaining crumbs and the melted butter in a small bowl, mix, and press into a 9x13 pan to make the crust.
2. In a medium bowl, whisk together the pudding mix and milk. Place in the fridge. In another bowl blend cream cheese until smooth. Add powdered sugar and mix until combined. Fold in one container of Cool Whip. Spread over the crust. Then spread your pudding over the cream cheese mixture. Top with the other Cool Whip. Sprinkle the 1/2 cup reserved Oreo crumbs over top.

I shared this at
Sweets for a Saturday

Tuesday, May 1, 2012

Fruit Salsa & Cinnamon Chips

I wanted something easy and light for dessert on Sunday and I found this recipe in my 'to make' pile, it was perfect. Not only did it not take too much time, it was fresh and sweet. The cinnamon chips were simple and crispy and together they were the perfect combination.

Fruit Salsa with Cinnamon Chips
Recipe Source: The-Girl-Who-Ate-Everything.com

2 Kiwis, peeled and diced
2 Golden Delicious Apples, peeled, cored and diced
8 oz Raspberries
16 oz Strawberries, diced
2 Tablespoons White Sugar
1 Tablespoon Brown Sugar
3 Tablespoons Strawberry Jam

10 flour tortillas
1/4 cup Butter, melted

Cinnamon Sugar:
1/2 cup White Sugar
1 Tablespoon Cinnamon

1. In a large bowl mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and strawberry jam. Chill in the fridge for at least 15 minutes.

2. Preheat oven to 350 degrees. Coat one side of each tortilla with melted butter. Sprinkle tortillas with a good amount of cinnamon sugar. Cut into 8 wedges and place in a single layer on a large baking sheet.

3.Bake in the preheated oven 10 to 12 minutes. Repeat with any remaining tortillas. Allow to cool and serve with chilled salsa. This recipe is best when made and eaten the same day.

I shared this at
Totally Tasty Tuesdays 
Sweets for a Saturday
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