November 19, 2008

Random dessert recipes

These are just some of my many dessert recipes that I have hanging around. I do try and cook one dessert-ish item on the weekends. We eat off of it slowly throughout the week (for the most part). And the promise of a dessert after dinner keeps us from eating snacks throughout the day. Besides, I don't buy snack items. There are no chips in my house. No store bought cookies. No pretzels. You get the idea. Besides, despite how a recipe looks at first glance many are better for you than the baked goods you buy in grocery stores. Don't even dare look at the nutritional label of a pre packaged dessert items - OMG! Besides, it's cheaper for me to make stuff at home than it is to buy it in the store. Cause I've gotta have some kind of sweet hanging around. I'm frugal like that. :D

Apple Oatmeal Cookies

Thanks to Kitchens on OHO


1 medium apple chopped

½ c. butter, softened

½ c. brown sugar

½ c. granulated sugar

½ tsp. vanilla extract

1 egg

1 c. all purpose flour

½ tsp. baking powder

¼ tsp salt

1-1/2 c quick cooking oats


Heat oven to 350F. Lightly spray cookie sheet with vegetable pan spray. In a large bowl, cream butter with both sugars. Add vanilla and egg; blend well. Stir in flour, baking powder, salt, and oats; mix well. Stir in apples. Spray a 1 oz. cookie scoop or tablespoon with vegetable pan spray and drop dough on prepared pans. Bake 15-18 minutes or until edges are light golden brown.

Makes: 2 dozen cookies


Thanks to OHO

4 tablespoons flour

4 tablespoons sugar

2 tablespoons cocoa

1 egg

3 tablespoons milk

3 tablespoons oil

3 tablespoons chocolate chips (optional)

A small splash of vanilla extract 

1 large coffee mug


Add dry ingredients to mug, and mix well.

Add the egg and mix thoroughly.

Pour in the milk and oil and mix well.

Add the chocolate chips (if using) and vanilla extract, and mix again.

Put your mug in the microwave and cook for 3 minutes at 1000 watts.

The cake will rise over the top of the mug, but don't be alarmed!

Allow to cool a little, and tip out onto a plate if desired.

Rum Cake 

1 pkg yellow cake mix (Duncan Hines)

1 pkg instant vanilla pudding

4 eggs

1/2 cup oil

1/2 cup water

1/2 cup dark rum

½ cup
chopped nuts (pecans)


**1 oz rum

**1/4 lb oleo (1 stick)

**1 cup sugar

**1/4 cup water


Mix all ingrediants in mixer for 2 minutes. Grease bundt pan and sprinkle with chopped nuts. Pour cake mixture in pan. Cook at 325* for one hour. During last 10 minutes of cake baking: Put glaze ingredients in small saucepan, bring to boil, cook about 5 minutes. When cake is done, take out, pierce the cake with a cake tested or fork, and pour glaze over cake. Do not take the cake out of the pan for about 1 hour. To help remove cake from pan, bounce it on all sides to help it come out more easy. 

American Girl’s Stained Glass Sugar Cookies 


·      1 cup colored hard candy, such as Life Savers

·      nonstick cooking spray

·      1 stick butter, softened

·      ½ cup sugar

·      ½ teaspoon vanilla

·      1 egg

·      1 ½ cups flour

·      2 sizes of same shape cookie cutters (a big one and a smaller one that fits inside the bigger one) 


1)    Put unwrapped candies in a plastic zip-lock bag and seal. Place bag in another plastic bag and seal. Wrap in a dish towel and place on cutting board. Break candy into small bits using a hammer. Set aside. Cover baking sheet with foil. Spray with nonstick cooking spray. Set aside.

2)   Preheat oven to 350 degrees. Wash hands. Combine butter, sugar, and vanilla in bowl with fork. In a separate bowl, beat egg with fork. Add it to butter mixture and mix well. Stir in flour. Squeeze mixture with hands to form dough. Add more flour if dough feels sticky.

3)   Sprinkle flour on work surface and roll dough to ¼ inch thickness. Cut out cookies using larger cookie cutter. Place cookies on baking sheet. Dip the smaller cookie cutter in flour and cut the shape out of the large cookies. Remove the small cut outs and set aside to reroll and reuse dough.

4)   Bake cookies for 4 minutes, then remove baking sheet from oven. Carefully, put candy pieces inside each cookie, making sure to fill in any tips and edges. (The candy will melt and spread.) Bake cookies again until candy is just melted and dough is a light brown, about 5 to 7 minutes.

5)   Remove baking sheet from oven. Let cookies stand until completely cool, about 30 minutes. If you try and remove the cookies too soon, they will crack. Peal foil off backs of cookies.
**This recipe makes enough for 12 stained glass cookies with some extra dough left over for regular sugar cookies. If you want more stained glass cookies, you’ll need more candies.

Moist Caramel Apple Cake                  

Extremely moist apple cake recipe courtesy of Jello Desserts.


·      1 box yellow cake mix

·      1 box (4 serving size) Vanilla or French Vanilla Flavor Instant Pudding and Pie Filling

·      1 cup water

·      4 eggs

·      1/3 cup oil

·      3 medium granny smith apples, peeled and coarsely chopped

·      20 caramels, unwrapped

·      3 tablespoons milk 


       Preheat oven to 350*. Grease and flour 12-cup fluted tube pan or 10-inch tube pan. Beat cake mix, dry pudding mix, water, eggs, and oil in a large bowl with electric mixer on low speed until blended. Beat on high speed 2 minutes. Gently stir in apples. Pour into prepared pan.

       Bake 50 minutes to 1 hour or until toothpick inserted into center comes out clean. Cool for 20 minutes; remove from pan. Cool completely on wire rack.

       Microwave caramels and milk in microwaveable bowl on HIGH for 1 ½ minutes, stirring every 30 seconds until blended. Cool 10 minutes or until slightly thickened. Drizzle over cake.

One Bowl Brownies    

Recipe adapted from Baker’s One Bowl Brownies.


·      2/3 cup semi sweet chocolate chips

·      1 ½ cups sugar

·      ¾ cup butter/margarine

·      3 eggs

·      1 teaspoon vanilla

·      1 cup flour

·      1 cup chopped nuts, optional 


      Preheat over to 350 degrees. Line 13x9 inch (for thinner brownies) or 8x8 (for thicker brownies) with foil, with ends of foil extending over sides of pan. Grease foil. Non-stick cooking spray works well.

       Microwave chocolate and butter in large microwavable bowl on HIGH for 2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and nuts; mix well. Spread into prepared pan.

       Bake 25-30 minutes for 9x13 inch pan or 30-35 minutes for 8x8 inch pan, until wooden toothpick inserted in center comes out with fudgy crumbs. DO NOT OVERBAKE! Cool in pan on wire rack. Remove brownies from pan, using foil handles. Cut into squares. Store in tightly covered container at room temperature.

Warm Chocolate Pudding    
Recipe courtesy of Martha Stewart Living. Recipes as is serves 4.


·      4 ounces semisweet or bittersweet chocolate, chopped

·      4 tablespoons (1/2 stick) unsalted butter

·      4 tablespoons sugar

·      2 large eggs, yokes and whites separated

·      ½ teaspoon vanilla

·      ¼ teaspoon salt

·      ice cream (any flavor), for serving (optional) 


1.     Preheat oven to 375 degrees. Place four 6 to 8 ounce ovenproof bowls on a baking sheet. Set aside.

2.   Place chocolate and butter in a medium heatproof bowl set over (not in) a saucepan of gently simmering water. Stir occasionally just until melted, 4 to 5 minutes. Remove from heat; mix two tablespoons sugar, then egg yolks and vanilla. Set aside.

3.    In a medium bowl, with an electric mixer, beat egg whites and salt until soft peaks form. Still beating, gradually add remaining 2 tablespoons sugar; beat until mixture is stiff and glossy.

4.   Using a rubber spatula, mix about 1/3 egg-white mixture into chocolate mixture; gently fold in remaining egg-white mixture just until combined. Divide among bowls. Puddings can be prepared in advance up to this point; cover with plastic wrap, and refrigerate up to 1 day.

5.   Bake until tops are puffed and cracked but insides are still quite soft (a toothpick inserted in center will come out gooey), 20 to 25 minutes, or 25-30 minutes if puddings were previously refrigerated. Serve, warm or at room temperature. Puddings may sink as they cool. Top with ice cream, as desired.

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