Posts Tagged ‘dessert’
Here is a cookie that is worth all the work put into it.
One of my families favorite.
These are asked for as their birthday treats instead of cake…. weirdos i know
It all starts with your favorite sugar cookie dough (mine is below)
After a short stint in the fridge, roll into a rectangle.
Mix your filling
Slather it on
Roll up. Make it do some more time in the fridge. Remove and slice it up.
Bake…let cool (don’t eat while hot…it will hurt your mouth….trust me )
Now you can devour.
Cinnamon Roll Cookies
adapted from Picky-Palate
- 1 ½ cup butter
- 1 ½ cup sugar
- ½ cup brown sugar
- 2 eggs
- 5 tsp vanilla
- Seeds from 1 vanilla bean
- 3 tsp almond extract
- 4 cups flour
- 1 tsp salt
- 1 tsp baking powder
- ½ tsp cinnamon
For the filling
- 1 stick (1/2 cup) butter, softened
- 1 cup brown sugar
- 4 oz cream cheese, softened
- 1 Tbsp cinnamon
- In the bowl of an electric mixer cream butter and sugars. Add eggs (1 at a time), vanilla, vanilla bean seeds and almond extract; mix until combine.
- In a separate bowl mix flour, salt baking powder and cinnamon together.
- Slowly incorporate dry mix into butter mixture.
- Once fully combine, divide in half and shape into disks. Place in parchment paper or plastic wrap. Pop in fridge for about an hour.
- Meanwhile make filling. Combine softened butter, brown sugar, cream cheese and cinnamon in a bowl.
- When dough is done in the fridge, roll out 1 of the disks in a rectangular shape (do this on parchment paper. It makes it easier to roll up). Spread ½ of the filling mixture on. Begin to roll in a ‘log’ shape, starting at the end furthers from you. Cover again in plastic wrap and stick in the fridge for about 30 min. Meanwhile do the same to the other disk of dough.
- Pre-heat oven to 350.
- Remove dough from fridge and using a serrated bread knife, cut into ½ inch cookies.
- Place on lined baking sheet and cook for 9-12 min. Remove and let cool for at least 5 min before moving to a cooling rack.
- To make chocolate drizzle, just melt 1 cup chocolate chips in microwave and drizzle on cooled cookies. Stick in fridge or freezer until firm.
Ever since I had my first taste of salted caramel, I like many other peeps, became an addict.
Hello, my name is Lauren and I am a salted Caramel addict (among other things….food related )
Remember this stuff…..
Trader Joes started me on my addiction. They start me on a lot of addictions.
Rather than break the bank (on caramel sauce) every time I went grocery shopping, I thought I would try to make some.
And to my surprise it was super easy, and beyond super tasty; we all like easy don’t we? I thought so.
Man I could just take a bath in this stuff….to much? sorry
Please ignore my shadow puppet hand
Salted Buttermilk Caramel Sauce
- ¾ cup buttermilk
- 1 cup sugar
- ½ cup brown sugar
- ½ cup butter, cubed
- 2 Tbsp Corn syrup
- 1 tsp Fleur de sel Salt (can be hard to find, I found it at Williams Sonoma)
- 1 tsp vanilla
- In a large pot (make sure it is large as while this cooks it bubbles), combine buttermilk, sugar, brown sugar, butter, corn syrup and salt.
- Bring to a boil and reduce heat to low.
- Cook until nice a caramel-ly rich brown. About 10 min. Stir frequently with a wooden spoon.
- Remove from heat and stir in vanilla. Continue to stir to cool.
- Enjoy. (Store in fridge)
Did you ever see one of those recipes that you just had to try/have?
This is one of them.
One day ago (as my daughter so sweetly says when retelling a story), I was feeding my Pinterest addiction and found a picture for layered lemonade cake…..holly bagolie. (when I get excited I tend to make up words)
The next thing I know, I am in the car headed to the store to get some ingredients. Now this is a big deal in itself because I HATE to go to the store, especially for just a few things. But there I was on the way to the store.
Once home I gathered my composure and ingredients and got to work.
This is hands down the best cake I have ever had. Incredibly moist, dense yet at the same time airy. The lemon isn’t to ‘slap your mama’ tart but nice and……lemony.
After consuming 1/2 the cake by my self next I want to try making it with some cherries (kinda like a cherry lemonade) or…..or….even better strawberry……oh my oh my. The possibilities are endless with this.
For the frosting I just whipped up the same base as the Oreo Cupcakes I made a while ago. Instead of crushed Oreo I put some lemon rind and more of the lemonade in.
Now that I think about it crushed Oreos would be incredible with/in this. Back to the kitchen to make more variations.
Adapted from myrecipes.com
- 1 1/3 cup sugar
- 6 Tbsp butter, softened
- 1 Tbsp lemon rind, grated (about ½ a lemons worth)
- 3 ½ Tbsp lemonade concentrate, thawed
- 3 tsp vanilla
- 2 eggs
- 2 egg whites
- 2 cups flour
- 1 tsp baking powder
- ½ tsp salt
- ½ tsp baking soda
- 1 ¼ cup buttermilk
For the Frosting
- 5 Tbsp flour
- 1 cup milk
- ½ cup buttermilk
- ½ Tbsp lemon rind, grated
- 1 cup butter
- 2 tsp vanilla
- 1 Tbsp lemonade concentrate, thawed
- 1 cup granulated sugar
- ¼ cup brown sugar
- ¼ cup powdered sugar
- Pre-heat oven to 350. Grease and flour a 9×13 inch baking dish .
- In a gallon sized Ziploc bag combine, flour, baking powder and soda and salt. Shake to mix and set aside.
- In the bowl of an electric mixer cream butter and sugars together. Add vanilla, lemon rind and lemonade. Mix until combine.
- Add eggs and egg whites one at a time, mixing completely in between.
- Add flour and buttermilk alternately into sugar mix. Mix well after each addition.
- Pour into prepared baking dish. Bake for 25 min, or until tooth pick (or I use a spaghetti) comes out clean.
- Remove and cool completely.
- Meanwhile, prepare the frosting. In a saucepan, whisk flour, lemon rind, milk and buttermilk. Stir constantly. Mixture will be thick. Remove from heat and let cool to room temp.
- In a large bowl cream butter and both regular sugar and brown sugar. Add vanilla, lemonade and powdered sugar. Add cooled flour mix and beat. If it looks separated, you didn’t beat it enough.
- Frost cooled cake and store in fridge. Million time better cold.
So in order to get on the best side possible of my darling husband, so that I can get a new camera , I have been making some of his favorites.
The best way to a mans heart is thru his stomach…right
So here is one of his top desserts.
First up, the Oreo cookie crust.
Process 1 package of Oreo’s (reserve 2 cups of crumbs) and mix with melted butter and sugar. Press into the bottom of dish.
Remove ice cream from freezer and smother on chocolate sauce. Then sprinkle with peanuts.
And sprinkle with reserved cookie crumbs.
Stick in freezer (and store in freezer).
Ultimate Ice Cream Dessert
- 1 pkg ( 16.6oz) Oreo Cookies
- ½ cup butter, melted
- ½ cup sugar
- ½ gallon ice cream, softened
- 2 cups powdered sugar
- 1 cup semi-sweet chocolate chips
- 1 tsp vanilla
- ½ cup butter
- 1 can (12 oz) evaporated milk
- 1 ½ cups peanuts
- 1 carton (8 oz) frozen whip topping, thawed
- In a food processor, process your Oreos into crumbs.
- Combine 2 cups of cookie crumbs, ½ cup melted butter and sugar in a medium bowl. Press into the bottom of a 13×9 inch dish. Freeze 10 min.
- Spread ice cream over frozen crumb bottom. Freeze again until firm, about 2 hours.
- Meanwhile, in a small saucepan, combine powdered sugar, chocolate chips, ½ cup butter and evaporated milk. Bring to a boil for 5 min, stirring occasionally. Remove from heat and stir in vanilla. Set aside to cool to room temp.
- Once ice cream layer is frozen and chocolate sauce is cooled, pour chocolate sauce over ice cream. Sprinkle with peanuts and freeze again for about 30 min. or until firm.
- Spread whip topping over top and sprinkle with remaining cookie crumbs. Freeze once again.
- Store in freezer. Serves 12-16 people.