Archive for DESSERTS

Chocolate Chip Cookie Dough Dip

Do you love to eat raw chocolate chip cookie dough? I must admit that I won’t eat the raw dough–soft, chewy, warm-from-the-oven BAKED cookies, however are another story! If you’re among the many who love eating cookie dough by the spoonful, this recipe is for you.

You can do an internet search for ‘chocolate chip cookie dough dip’ and come up with over 1.7 million hits, with almost all of the ingredients seemingly identical. This one is no different. I don’t know who the original creator of this recipe is, but whomever thought it up…THANK YOU!

In the words of a friend, “This should be illegal, it’s so good!” 🙂

Give this recipe a try. I think you’ll LOVE it.

Chocolate Chip Cookie Dough Dip

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 Ingredients:

  • 1 stick unsalted butter
  • 1/3 cup light brown sugar
  • 1 1/2 teaspoons vanilla extract
  • 8 ounces cream cheese, softened
  • 1/2 cup confectioner’s sugar (a.k.a. powdered sugar)
  • 1 small bag miniature chocolate chips
  • Honey graham crackers

Directions:

 Melt the butter in a small sauce pan.

 Add the brown sugar to the pan.

 Simmer over low heat until the brown sugar melts.

 Add 1/2 teaspoon of vanilla extract.  Stir to combine then remove from the heat.

This is what the butter-sugar-vanilla mixture looks like.  It smells divine!

As the butter mixture cools, prepare the cream cheese mixture.

Place the cream cheese and powdered sugar into a small mixing bowl.

 Mix on medium speed until fluffy.

Add the remaining 1 teaspoon vanilla extract.

 Mix until creamy.

Pour the cooled butter mixture into the bowl.  Mix until creamy.

 Add the chocolate chips to the bowl.

Fold the chips into the cream cheese mixture.

Resist the urge to stick your fingers into the bowl and scoop out some of this yumminess!  Okay, you can use a spoon instead of your fingers, but save some for the graham crackers! 🙂

Serve with graham crackers and ENJOY! 😀

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Caramel Apple Dip

I love caramel apples, don’t you? What I don’t love is having to bite into it, so I usually end up cutting the apple into slices so I don’t make a huge mess.

This recipe makes it so much easier to enjoy this delicious treat.

I used toffee bits in this recipe, but you can also use miniature chocolate chips, chopped nuts, or even crushed jolly rancher candies.  The possibilities are endless to how versatile you can make this.

Give this recipe a try.  I know you love it! 🙂

Caramel Apple Dip

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Ingredients:

  • 8 ounces cream cheese, softened to room temperature
  • 1/4 cup caramel sauce (you can use ice cream topping), plus more for drizzling
  • 2 tablespoons brown sugar
  • 1 jar (7 oz.) marshmallow cream
  • 1 teaspoon vanilla extract
  • 1/2 cup toffee bits
  • Sliced apples (I like Rome apples for this)

Directions:

Place the cream cheese into a small mixing bowl.  Using a hand mixer, mix until creamy.  Add the 1/4 cup of caramel sauce and brown sugar to the bowl; mix until you don’t see any large lumps of brown sugar.  Next, mix in the marshmallow cream.  Add the vanilla extract and mix well.

Place the dip into a serving dish.  Sprinkle toffee bits or your favorite caramel apple topping all over the top.  Drizzle with more caramel sauce (as much as you like).

Serve with sliced apples and ENJOY!

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Easy Guava Cake

Guava Cake is a delicious Hawaiian dessert that is quickly becoming popular nationwide.  It’s traditionally made with chiffon cake, but my quick and easy recipe uses boxed cake mix.

I like using strawberry cake mix for my recipe–it amps up the guava flavor in my opinion.

Give my recipe a try.  I think you like it. 🙂

Easy Guava Cake

Ingredients:

  • 1 12-oz can frozen concentrated guava nectar
  • 1 1/2 cups water
  • 8 ounces cream cheese
  • 12 ounces Cool Whip
  • 1 box strawberry cake mix
  • 3 eggs
  • 1/3 cup vegetable oil
  • 2 tablespoons corn starch
  • 4 tablespoons water
  • Optional:  1 cup guava jelly

Directions:

1.  Prepare the Guava Juice.

Empty the contents of the frozen concentrated guava nectar into a small bowl or measuring cup.

Remove 2 teaspoons of the concentrated nectar and place into a small mixing bowl.  Set this aside for now (you will use this when you make the frosting).

Add 1 1/2 cups of water to the remaining frozen concentrated nectar.  Stir until the frozen nectar completely dissolves/melts and combines with the water.  You should have about 3 cups of juice.  Set aside.

2.  Make the frosting.

Add the cream cheese to the mixing bowl with the reserved 2 teaspoons frozen concentrated guava nectar.

Note:  I had a jar of guava jam in the fridge; I also added a teaspoon of jam to the bowl, but this is totally optional.  If you don’t have any guava jam, don’t worry about it.  I just like to add it to the frosting to give it a guava flavor.

Using a hand mixer, mix the cream cheese and guava nectar until creamy.

Add the Cool Whip to the mixing bowl.

Mix until creamy.  Place the frosting in the refrigerator until ready to use.

3.  Bake the cake.

Empty the contents of the cake mix into a mixing bowl.

Into the bowl add the eggs, vegetable oil, and 1 cup of the guava juice (set the remaining juice aside–it will be used later to make the guava sauce).

Using a whisk or mixing spoon, mix the ingredients together.  Don’t over-mix the batter; mix only until the large lumps disappear.

 Split the batter between two small pans.

Bake at 350 degrees for 25 minutes or until a toothpick inserted into the middle comes out clean.  Let the cake cool completely (I inverted it onto a plate to finish cooling).

OPTIONAL:

To give your guava cake a boost of guava flavor, split the cakes in half while still warm.  Heat the jelly in a microwave-safe cup for one minute.  Spread the guava jelly over the top surface of each of the cake halves.  Allow to cool then place the halves back together.  Proceed with the remaining instructions.

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4.  Make the guava sauce.

Place the remaining 2 cups of guava juice into a small saucepan.  Turn the heat to medium high.

Mix the cornstarch with 4 tablespoons of water.  Pour the cornstarch mixture into the pan, mixing with a whisk.

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Continue whisking the mixture over medium high heat, cooking until the sauce begins to thicken.

The sauce will thicken only after it comes to a boil.  Once the mixture starts to boil, reduce the heat to medium low; continue cooking for a couple of minutes then remove from the heat.

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Pour the sauce into a small bowl or measuring cup.  Refrigerate until ready to use.

Note: Let the sauce cool completely before pouring onto the cake.

5.  Assemble the cake.

Place one of the cake layers onto a serving plate.

Spread a thin layer of frosting onto the cake.

Spread some of the guava sauce on top of the frosting, staying about one inch from the edge.

Place the second layer of cake on top of the first layer.

Frost the cake (top and sides) with the remaining frosting.

Pour the remaining sauce on top of the cake.  If you have room in your fridge, refrigerate the cake until the sauce and frosting sets completely.  If you have a cake decorating bag and tips, you can be fancy and pipe a border around the edge to keep the sauce nice and pretty in the middle of the cake.

I,  on the other hand, couldn’t stop there.  I’m a sauce kind of girl, so I just HAD to pour MORE sauce over the cake, letting it drip down the sides (yum!). 😉

Slice, serve, and ENJOY!

I couldn’t wait for the sauce to set, so I cut into this cake IMMEDIATELY.  Ahh…it’s all good.  DELICIOUS in fact. 😀

If you have any sauce left, pour some over the cake–man oh man–I want some more cake (I ate 3–yes 3–pieces).

ENJOY!

I also made some guava cupcakes. You can place some guava sauce in the middle (cut a piece of cake out of the top), top it with frosting, then drizzle more sauce on top.

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Mandarin Delight Pie

I first tried this pie years and years ago, when one of my sisters made it for our family.  It’s since been one of our favorite desserts.  It’s quick and easy to make; in fact, if you’re looking for something delicious to make for dessert, add this to your menu.   It’s a delicious dessert to take to potlucks too!

For a low-calorie / lightened version of this recipe, use a low-fat crust, fat-free cream cheese, low-fat or fat-free sour cream, lite Cool Whip, sugar-free pudding mix, and mandarin oranges packed in juice instead of syrup.

Give my recipe a try.  I think you’ll like it. 🙂

Mandarin Delight Pie

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Ingredients:

  • 1 graham cracker pie crust
  • 1 package (8‑oz) cream cheese
  • 1 cup sour cream
  • 1 small tub (8‑oz) of Cool Whip
  • 1 small (3.4 oz) packages of French Vanilla instant pudding mix
  • 2 cans (15‑oz) mandarin oranges (reserve 1/2 cup of the liquid; drain the rest)

Directions:

1.  Heat your oven to 250 degrees. Place the graham cracker crust into the COLD oven, at the same time you turn it on to pre-heat.  (In the time it takes to pre-heat your oven, the crust is toasting.)  Once the oven reaches 250 degrees, take the crust out of the oven.  You should smell the toasting crust by this time– when you start to smell the crust as it bakes, it’s probably ready to take out of the oven. Remove the crust from the oven.  Let the pie crust cool completely before adding the filling.

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2.  In a mixing bowl, beat the cream cheese until smooth and creamy.

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3.  Mix in the sour cream.

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4.  Mix in the cool whip.

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5.  Add the instant pudding and 1/2 cup reserved mandarin juice to the cream cheese mixture.  Mix well, or just until the mixture is smooth and creamy.

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5. Spread half of the cream cheese filling into the pie crust.  It should just come halfway up the side of the crust.  Layer one can of mandarin over the filling.

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6.  Gently spread the remaining filling over the mandarin.  Layer the second can of mandarin over the top of the filling.

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7.  Refrigerate the pie for at least 30 minutes to allow the filling to set.  Slice, serve, and ENJOY!

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Try my recipe for Blueberry Cheesecake too! 🙂

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Blueberry Cheesecake

Blueberry Cheesecake is among the many go-to desserts I make because it’s quick and easy to prepare, not to mention DELICIOUS. 🙂

With only 4 ingredients, you can whip this up in minutes.  The only hard part is waiting for the filling to set as it chills in the refrigerator.

This is a great dessert to bring to potlucks too.  Make it the night before and you don’t have to worry about cooking anything the next day (bonus!).

Give my recipe a try.  I think you’ll like it. 🙂

 

Blueberry Cheesecake

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Ingredients:

1 ready-made graham cracker pie crust

8 oz. cream cheese, softened at room temperature

12 oz. Cool Whip Whipped Topping

1 can blueberry (extra fruit) pie filling

Directions:

Place the pie crust into a COLD oven.  Pre-heat your oven to 250 degrees.  As the oven heats up, the pie crust is toasting and getting nicely browned.  As soon as the oven reaches 250 degrees, turn it off and take the pie crust out of the oven.  Let the crust cool completely.

This photo shows two crusts — I baked one for Blueberry Cheesecake and the other for my Mandarin Pie (see Desserts for that delicious recipe).

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While the crust is cooling, make the filling.

Place the softened cream cheese into a mixing bowl.

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Using a hand mixer, mix the cream cheese until creamy.

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Add the Cool Whip to the mixing bowl.

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Mix the Cool Whip and cream cheese until creamy.

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Scoop the cream cheese mixture into the cooled pie crust, coming to about 1/2 inch from the top of the crust (you want to leave some room for the blueberry filling).

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Top the cream cheese mixture with the blueberry filling.

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Yum!  Don’t you want to dig right in?  

You can eat this right away, but it’s better if you let the filling set up a bit.  Cover the cheesecake with the plastic lid that comes with the crust.  Refrigerate for at least 30 minutes (an hour or two is even better) then slice, serve, and ENJOY!

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Want a fork? 😀

Be sure to check out my recipe for Mandarin Pie!

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