Desserts

Fun with baking for the infrequent baker

 

Peanut Butter Cookies

Ingredients:

1 C unsalted butter softened to room temperature
1 C granulated sugar
3/4 C packed light brown sugar
2 large eggs, room temperature preferred
2 tsp vanilla extract
1 C creamy peanut butter
3 C + 2 Tbsp all-purpose flour (measured correctly)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/3 C granulated sugar, for rolling (optional)

Directions:

Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

1. Using a hand mixer or an electric mixer cream the softened butter and both sugars together on medium speed until smooth. Add the eggs and mix on high until combined, about one minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and peanut butter and mix on high until combined. Set aside.

2. In another bowl, throw in the flour, baking soda, baking powder, and salt together. Add to the wet ingredients and mix on low until combined. The dough will be thick, yet very sticky. Cover dough tightly and chill for at least three hours.

3. Roll balls of dough (about 1.5 tablespoons of dough per cookie) and roll into granulated sugar. Place two inches apart on the baking sheets. Press fork into the tops to create the criss-cross pattern.

4. Bake for eleven minutes or until very lightly browned on the sides. The centers will look very soft and undone. Remove from the oven and let cool on baking sheet for five minutes before transferring to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time.

Source Sally’s Baking Addiction

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Brownies that melt in your mouth

Two things inspired this recipe. First, I just love brownies. Second, it was Mother’s Day. I wanted to bake something special as my family went to our Grandparent’s house for the day to honor the Mom’s in our family.

My family enjoyed these incredibly scrumptious Mississippi Mud Brownies. They are topped with melted marshmallows and an excellent creamy homemade chocolate frosting. We were pretty much in chocolate heaven.

Mississippi Mud Brownies

Ingredients

For the brownies:

1/3 C cocoa
1/2 C oil (canola or vegetable)
1/2 C butter, softened
2 C granulated sugar
4 large eggs
2 tsp vanilla
1 1/2 C flour
1 tsp salt
3 C mini marshmallows

For the frosting:

1/2 C melted butter
1/3 C Hershey’s unsweetened cocoa powder
1/3 C evaporated milk
1 tsp vanilla
3 – 3 1/2 C powdered sugar

Preheat oven to 350 degrees F. Grease a 9×13” pan with non-stick cooking spray. Set aside.

1. In a large mixing bowl, pour oil over cocoa powder and stir. Add softened butter and mix until smooth. Add sugar and mix for 1 minute. Add eggs, one at a time, mixing really well after each addition. Add vanilla and mix. Add flour and salt and stir to combine. Pour batter into prepared pan. Bake for twenty-five-thirty minutes or until a toothpick inserted into the center comes out clean.

2. Remove brownies from the oven and sprinkle the marshmallows evenly on top. Return to the oven for two – three minutes or until the marshmallows are puffed. Remove from oven and allow them to cool completely.

3. Once brownies are cool, make the frosting. For the frosting: Add melted butter, cocoa powdered, evaporated milk, vanilla, and two cups of powdered sugar to a mixing bowl and beat with electric beaters until smooth. Add more powdered sugar, a cup at a time, mixing well, until you reach your desired frosting consistency. I used approximately 3 1/2 cups powdered sugar.

4. Spread frosting over the cooled brownies and cut into squares. I’ve found a plastic knife works best to cut them, or if you make them 1 day in advance they are much easier to cut.

Source Tastes better from scratch

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Coconut Macaroons 

I can’t believe that I am a few articles away from writing two hundred blog posts. It’s a huge accomplishment for me. A few weeks ago, I mentioned my desire to commemorate my accomplishment by baking something special which turned out to be coconut macaroons.

Since it was my first time to bake these cookies I admit I was little nervous. But thankfully my Grandma was in town this week. She helped me a little bit, but I did most of the work!

These cookies are a sweet tasty little treat made with coconut flakes – really simple recipe, but the results are rich, moist, and delicious!

Coconut Macaroons

Ingredients

14 oz sweetened coconut flakes
1 can (14 oz) sweetened condensed milk
1 tsp pure vanilla extract
2 egg whites, room temperature
1/4 tsp salt

Instructions

Preheat oven to 325 degrees. Line a large baking sheet pan with parchment paper. Set aside

In a large mixing bowl, combine the coconut, condensed milk, and vanilla. Whip the egg whites and salt on high speed in the bowl of an electric/hand mixer; beat until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture. Drop the batter onto the previously prepared baking sheet pan(s) lined with the parchment paper using an ice cream scoop. Bake for twenty-five to thirty minutes, or until golden brown. Allow the cookies to cool before serving.

Source Diethood

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Brownie Batter Dip

So, earlier this week, while I was visited with my Grandmother I, chose to make this Brownie batter dip that I saw being featured on one of the several food pages that I am a fan of on Facebook. This brownie batter dip recipe is for the ultimate chocolate lover as it’s delightfully scrumptious and completely trouble-free. You’ll satisfy your chocolate cravings in no time at all.

Brownie Batter Dip

INGREDIENTS

1 stick butter, melted
2/3 c. sugar
1/3 c. cocoa powder Hershey’s (special dark or natural unsweetened)
1/2 c. flour
1/4 tsp. salt
1/2 c. plain yogurt (Greek or regular)
1 bag mini M&Ms or chocolate chips (optional)

DIRECTIONS

Stir melted butter and sugar until combined. Mix in cocoa powder, flour, salt, then combine the yogurt, until no streaks of yogurt remain and any lumps in the dip are broken up. Top with mini chocolate chips or M&Ms. Serve with sliced apples and pretzels.

Source delish

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Coming up this week on cooking with Court

Country Style Pork Chops
Sauteed Zucchini and Carrots

Mexican Cream Cheese Crockpot Chicken

Baked Western Omelet

Fantasy Fudge

Fudge is a fantastic all year round classic favorite and my most-liked candy. It’s incredibly luscious, rich, and highly addicting.

I realize that it’s extremely unhealthy, but the other night I simply couldn’t help myself and made it for the first time. This fudge recipe that I got off a JET-PUFFED Marshmallow Creme jar was relatively easy to make, and the best part is that it literally melts in your mouth.

*Court’s Cooking notes: Make sure to have everything set out and ready to mix.*

Fantasy Fudge

What You’ll Need

3 C sugar

3/4 C butter or margarine

1 small can (5 oz.) evaporated milk (about 2/3 cup) (Do not use sweetened condensed milk.)

3 pkg. (4 oz. each) Toll House Semi-Sweet Chocolate chopped

1 jar (7 oz.) JET-PUFFED Marshmallow Creme

1 C chopped PLANTERS Walnuts or pecans, optional

1 tsp. vanilla extract

Instructions

Line 9-inch square pan with aluminum Foil, with ends of foil spreading over sides. Set aside

1. Combine sugar, butter, evaporated milk in a large pot and bring them to full rolling boil on medium heat, stirring constantly. Cook for four minutes or until candy thermometer reaches 234°F, stirring continually. Remove the pot away from the heat.

2. Next, combine the chocolate and marshmallow creme; stir until melted. Then add the nuts and vanilla; mix well. Pour into the previously prepared pan; spread to cover the bottom of the pan. Let cool completely. Use foil handles to lift fudge from pan before cutting into 1-inch squares.

Source Kraft Recipes


Coming up next week on cooking with Court

Grilled Turkey Burgers with Cucumber Salad

Slow Cooker Orange Chicken

Crunchy Honey Garlic Pork Chops
Side Dish Salt & Vinegar Roasted Potatoes

Here are some of my favorite desserts that I have made or wrote about this year. 

Rocky Road Milkshake

Peanut Butter Cup Crack Brownies

Reese’s Peanut Butter Cup Cake

Satisfying your sweet-tooth

 

Libby’s Pumpkin Pie 

 

Oh, boy, boy, who’s looking forward to Thanksgiving? I know I am.
Lol, I cannot believe that it’s right around the corner. My family’s favorite tradition is when we go to Hot Springs, Arkansas every year and stay in a vacation rental for a week. While we are there, we enjoy hiking, walk around downtown, shopping, relaxing and last but definitely not least eat lots and lots of food on Thanksgiving until our bellies are full and content lol. I also enjoy watching The Macy’s Thanksgiving day parade while I’m in my pajamas and drinking coffee. 😀

So anyways, as some of you know I recently have been practicing my baking for the upcoming holidays since I know that I’m terrible at it lol. But I’m determined to show baking who’s boss and not let it intimidate me. 😀 Moreover, to further improve my cooking skills an incredibly sweet family friend of ours taught me how to bake my first pie. I bet you will never guess what kind I made, if you guessed pumpkin then yep you got it right! 😀 Lol, I not only cannot believe that I baked my first pie, but I was shocked at how incredibly easy it was to make. And oh yes, of course, it was so very yummy. 😀 I think I just might make this delicious pie again for this Thanksgiving. I too made a buttermilk pecan pie that I will write about later this week.

Libby’s Pumpkin Pie

3/4 C. granulated sugar
1/2 teaspoon salt
2-3 tsp Penzey’s Pumpkin Pie Spice or 1/2 tsp. ground ginger
1/4 tsp. Ground cloves and 1 tsp. Ground cinnamon
2 large eggs
1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
1 can (12 Fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) Pillsbury’s deep-dish pie shell
Whipped cream (optional)

Preheat your oven to 425° F for the first half of baking and then for the second 350° F

Directions

1. Combine sugar, cinnamon, salt, ginger, and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

2. POUR into pie shell.

3. Place your pie into the preheated 425° F oven and bake for fifteen minutes. Reduce temperature to 350° F; bake for forty to fifty minutes or until knife inserted near center comes out clean. Cool on wire rack for two hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Adapted from Very Best Baking

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Peanut Butter Cup Crack Brownies

In honor of my one hundredth blog post, I decided to do a little celebration by baking something luscious, and I also chose to cook something because I need to practice baking lol, for Thanksgiving and Christmas. So tonight I did just that by baking these amazing and not to mention huge brownies. My brother and sister helped me some, but I did most of the work lol. The result of my brownies turned out to be fantastic.

Have fun baking these delicious bad boys. 😀

Peanut Butter Cup Crack Brownies

One box brownie mix (not family sized) prepared according to package directions in a 9×9 pan
½ C chopped salted or honey roasted peanuts
12 Reese’s peanut butter cups, chopped
2 C. semi-sweet chocolate chips
1 Tbsp butter
1¼ C. creamy peanut butter
1¾ C. Rice Krispy cereal
1 tsp vanilla
1/8 tsp Salt

Directions

Bake brownies according to package directions in a 9×9 pan lined with foil and lightly grease it with non-stick cooking spray. Then during the last five minutes of baking, remove from oven and spread the chopped peanut butter cups and chopped peanuts on top. Return to oven for remaining five minutes to melt the chocolate. Then as soon as you pull them out of the oven, spread the melty peanut butter cups/peanuts with an off-set spatula to smooth over the top.

Let brownies cool. Next in a microwave safe bowl combine chocolate chips, peanut butter, and butter. Heat in microwave for one minute, stirring when done. If needed, continue heating in twenty-second increments until the chocolate chips has melted. Stir in cereal, vanilla and salt until evenly combined.Pour over brownies and smooth. Place brownies in the fridge and let them chill until chocolate is hardened, about two hours. Cut into squares to serve.

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Source Cookies and Cups

Coming up next week

One pan Ranch Pork Chops with potatoes & green beans

Slow Cooker Tex-Mex Chicken Soup

It’s an experiment ( Lol so I don’t know)
Side Dish Sweet Garlic Balsamic Green Beans