Simply Cookbooks

Archive for the ‘Dessert Recipes’ Category

Nothing says comfort food as much as Chocolate.  And nothing says chocolate better than Brownies.

It is a scientific fact that women need chocolate to make them feel better.  I don’t really care what all technical jargon is or why it makes us feel better, just happy that it does and I have a very good reason to eat it.

This brownie recipe was sent to me by a friend, not sure where she got it, and really don’t care.  This is wonderful.  I would suggest not sharing these with your kids though, these are for you only.

RECIPE INGREDIENTS
3 sticks butter (softened)
2 cups sugar
6 oz. melted chocolate
4 eggs (1 at a time)
1 1/2 cups flour
1 1/2 teaspoons baking powder
1 cup coconut
1 cup chopped pecans
1 jar marshmallow cream
5 Tablespoons cream
1 box powdered sugar
1 teaspoon vanilla extract
Non Stick Spray (such as Pam)

DIRECTIONS
Mix together 2 sticks butter, 2 cups sugar, 3 oz. melted chocolate, and 4 eggs adding the eggs one at a time and beating mixture after each addition.

Add the flour, baking powder, coconut and pecans and mix well.

Spray a 9″ x 13″ pan with non stick spray and pour the batter into the pan.

Bake at 300* for 45 minutes.

While the cake is still warm spread the top with the marshmallow cream, then let the cake cool completely.

To frost the cake, melt 1 stick butter, 3 oz. chocolate, and 5T. cream together in a pan.

Remove from heat and add powdered sugar and vanilla. Mix together until smooth and spread on top of cake.

Sorry I don’t have a picture of the ones I made…they were gone before I got the camera set to go.

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First of all I am sorry I don’t have a picture of this creation, but it was gone before I could get my camera out!

I had about 6 apples that were sitting and gradually becoming what I call “funky” You know what I mean, not quite rotten yet, still edible but no one wants to touch them for some unknown reason. So I needed a dessert last night as it was my 39th wedding anniversary and we never go out but I wanted something different.

So my son, who loves to cook, and I got our heads together and came up with this simple dessert. You could substitute any fruit, as a matter of fact pears would be really good with this.

Take your fruit and cut in half and take out all the seeds. Place in a baking dish. Then make a mixture of melted butter, brown sugar, and cinnamon and put on top of
each piece of fruit.

Bake on 350 degrees for about 1/2 hour or until fruit is cooked soft.

Let the fruit cool a little, not all the way, but so it is not burning hot. Then top with your favorite Ice Cream, whipped cream, nuts, and caramel ice cream topping. Serve warm.

It is a simple dessert, easy to make, and a wonderful use of leftover apples!

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I don’t know about you, but I remember four very active children all trying to get ready for school in one bathroom.   Although I now look back on these times as “fun”, back then I just tried to keep the peace, make sure teeth were brushed, hair combed, and clothes that matched before they left the door.   I also tried to get them to eat a good breakfast, but soon learned that cereal of any type never got ate.  The store bought “breakfast bars” were not only expensive for me as one of my boys would eat the whole box in one day, but not as nutritious as I felt was necessary.

So I started looking for something to get in their stomachs on the way to the bus stop that was relatively good for them, not loaded with sugar and most importantly something they would all like.   So I found this recipe; recently I went looking for this recipe in my box of notecards and couldn’t find it, so thankfully I found it on the Internet.  It is a little different then the one I used in that I don’t believe I used any Sour Cream….my youngest would not have eaten them if I had, nor did I use the mini muffins but regular muffin pans.

Try different variations such as nuts, raisins, peanut butter chips…use your imagination and I am sure your kids will love them for breakfast or a snack.

RECIPE INGREDIENTS:
1 1/2 cups all-purpose flour
2/3 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup mashed very ripe bananas (about 2 large or 3 medium)
1 large egg
1/4 cup (1/2 stick) butter, melted
1/4 cup fat free or light sour cream
2 teaspoons vanilla extract
1/4 cup low-fat milk
1/2 cup mini semisweet chocolate chips

1.  Heat the oven to 350° F.

2. Line a mini muffin pan (ours made muffins 1 3/4 inches in diameter) with bake cups or lightly coat the muffin cups with cooking spray.

3. In a medium-size bowl, combine the flour, sugar, baking powder, and salt and stir with a fork to blend.

4. In a mixing bowl, combine the mashed bananas, egg, melted butter, sour cream, vanilla extract, and milk. Beat on medium until well blended. Reduce the speed to low and blend in the dry ingredients (do not overmix). Stir in the mini chocolate chips.

5. Fill each muffin cup with 1 level tablespoon of batter. Bake the muffins for about 20 minutes or until the tops are golden and a toothpick comes out with some melted chocolate but no crumbs.

6. Transfer the muffins to a rack to cool. Repeat with the remaining batter. Makes 36 mini muffins.

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My husband is the baker in the family. I have never had quite the success that he has with cakes, cookies, ice cream, any dessert you name he can cook to perfection. He was kind enough to share with me some of his secrets to successful baking.

The first most important ingredient in any recipe is having all your ingredients at room temperature. The successful cake or cookie depends on the correct blending of your ingredients, making sure you are careful with the creaming of the sugar and butter, as well as being careful when adding eggs that you fold them in gently so you maintain the aeration in the batter. In the case of cakes make sure you place the cake in the center of the middle rack of the oven. If you have more than one cake pan, stagger them to allow air flow around the pans. You don’t want the heat to be hotter on one pan than the other, you want the heat to be distrubuted evenly.

When baking cookies, only do one pan at a time for the same reason as cakes. Even heat produces better cooking temperatures for the cookies. Once cookies or cake are done cool according to package directions. If placing either cookies or cake on a rack spray racks with a vegetable spray to prevent anything from sticking.

Make sure cakes and cookies are completely cooled before storing. Cakes and cookies can be stored in air tight containers for several days to preserve their moistness.

All products containing diary products, such as cream cheese either in the frosting or filling should be stored in the refrigerator.

OLD FASHIONED CHOCOLATE CAKE
3/4 CUP BUTTER OR MARGARINE
2/3 CUP COCOA
1 2/3 CUPS SUGAR
1 1/4 TEASP. BAKING SODA
3 EGGS
1/4 TEASP. BAKING POWDER
1 TEASP. VANILLA
1 TEASP. SALT
2 CUPS FLOUR
1 1/3 CUP WATER

COMBINE BUTTER, SUGAR, EGGS AND VANILLA. BEAT ON HIGH FOR 3 MINUTES. IN SEPARATE BOWL, COMBINE FLOUR, COCOA, BAKING SODA, BAKING POWDER AND SALT. ADD ALTERNATELY TO CREAMED MIXTURE WITH WATER. BLEND UNTIL JUST COMBINED. POUR INTO GREASED AND FLOURED 9 INCH LAYER PANS OR 13X9 PAN. BAKE AT 350 FOR 30©35 MINUTES, OR UNTIL TESTER INSERTED IN CENTER COMES OUT CLEAN. COOL 10 MINUTES, REMOVE FROM PAN AND COOL COMPLETELY.

For More Great Cake and Frosting Recipes

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