Simply Cookbooks

Posts Tagged ‘Desserts’

It is Pumpkin time once again. What most people seem to forget about the pumpkin is that it is not just a Jack-O-Lantern. A friend of mine never used canned pumpkin, she always quartered a fresh pumpkin and cooked it down until it was mushy.

I tried doing it her way with a slow cooker, and it was all right, but give me a can any day! Why go through all that work yourself, when someone else has done it for you. Anyway here is a great recipe for pumpkin other than pie.

WARNING: In keeping with my idea of comfort food, these are not low fat!

Pumpkin Bars
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
4 eggs
2 cups pumpkin filling
2 cups sugar
1 cup oil
1 cup chopped nuts

Sift flour, baking powder and baking soda together. Stir in oil, sugar, pumpkin, and eggs, and beat well. Add nuts and pour into a greased 10 by 15 pan. Bake 350 degrees F for 25 minutes

Frosting:
1 package cream cheese 30z
3/4 stick butter
1 tablespoon milk
1 teaspoon vanilla
1 3/4 cups of powdered sugar

Cream the cream cheese and butter. Add remaining ingredients and mix until proper spreading consistency is reached.

Enjoy!

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Anyone who has read any of my recipes knows that I am a huge Paula Deen fan.   It is not just her personality, but her comfort food that draws me to her recipes.   Now everyone knows that chocolate is a woman’s best friend.   Forget everything you have heard in the past…it is chocolate.

Here is a recipe of Paula’s that will make you drool with a chocolate high!   I did make a change with mine though when I made it, because I am not a huge Toffee fan, I substituted Caramel.   Yummy!
Ingredients:

* 1 (17.6-ounce) package brownie mix with walnuts
* Vegetable oil cooking spray
* 3 (6-ounce) candy bars with almonds and toffee chips (recommended: Symphony brand)

Directions

Prepare the brownie mix according to package directions.

Line a 13 by 9-inch cake pan with aluminum foil and spray with vegetable oil cooking spray. Spoon in half of the brownie batter and smooth with a spatula or the back of a spoon. Place the candy bars side by side on top of the batter. Cover with the remaining batter.

Bake according to package directions. Let cool completely, then lift from the pan using the edges of the foil. This makes it easy to cut the brownies into squares.

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BHG Magazine

I am fan of chocolate, white, milk, dark, sweet, semi-sweet…just plain love chocolate.  Of course as most of us women know it is good for us.  There is medical proof!

Anyway I was looking for a new brownie recipe for the holidays and came across this one.  Made them last night, oooh myyy are they good!

Makes: 32 bars
Prep: 35 min.
Bake: 35 min.

Ingredients

* 12  ounces semisweet chocolate, chopped
* 1/2  cup butter
* 6  eggs
* 1-1/2  cups sugar
* 1-1/2  cups all-purpose flour
* 1-1/2  teaspoons baking powder
* 1  teaspoon salt
* 1  tablespoon vanilla
* 1  8-ounce package cream cheese, softened
* 6  tablespoons butter, softened
* 3/4  cup sugar
* 3  eggs
* 2  tablespoons all-purpose flour
* 2  teaspoons vanilla
* 3  ounces semisweet chocolate, chopped
* 1  teaspoon shortening

Directions

1. In a small saucepan, combine 12 ounces semisweet chocolate and the 1/2 cup butter. Cook and stir over low heat until melted and smooth. Cool slightly.

2. Preheat oven to 350 degrees F. Line a 13×9x2-inch baking pan with foil, extending foil over the edges of the pan. Butter foil; set aside.

3. In a large bowl, combine the 6 eggs and the 1-1/2 cups sugar. Beat with an electric mixer on medium speed until light and lemon-colored.

4. In a medium bowl, combine the 1-1/2 cups flour, the baking powder, and salt. Add flour mixture to egg mixture; beat until well mixed, scraping side of bowl occasionally. Gradually add melted chocolate mixture and the 1 tablespoon vanilla; beat well. Spread evenly in prepared pan; set aside. Wash beaters thoroughly with soap and warm water; dry beaters.

5. In another large bowl, combine cream cheese and the 6 tablespoons butter. Beat on medium speed until light and fluffy. Add the 3/4 cup sugar; beat until fluffy. Add the 3 eggs, the 2 tablespoons flour, and the 2 teaspoons vanilla; beat well. Carefully spoon cream cheese batter evenly over the chocolate batter.

6. Bake in preheated oven for 35 to 40 minutes or until cream cheese layer appears set in center when gently shaken. Cool in pan on a wire rack (center may fall slightly as brownies cool).

7. In a small saucepan, combine the 3 ounces chocolate and the shortening. Cook and stir over low heat until melted and smooth. Drizzle chocolate mixture over cooled brownies. Let stand until set. Using the edges of the foil, lift the uncut brownies out of the pan. Cut into bars. Store leftovers in refrigerator. Makes 32 bars.

8. To Store: Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days.

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