Category Archives: Desserts

M&M’s® Rolo® Pretzel Bites

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Looking for a fabulous, easy treat? How about a little caramelly goodness sandwiched between rich chocolate and a little salty crunch? I’ve got you covered with these rolo pretzel bites. They whip up in just minutes and are perfect for munching during a movie, long car ride or on a weekend getaway. They are also HIGHLY addictive. I’d recommend making a double batch. I made the epic mistake of bringing just a single batch to a family camping trip and they were devoured the first evening. I’m embarrassed to tell you how many I shoved in my face. I could not stop. They were just glorious.

Simply top waffle pretzels with an unwrapped Rolo candy. I used slave labor and had my kids unwrap all the candies. They love helping me.

Bake for a couple of minutes and then press a peanut M&M into the Rolo – smooshing it down into the pretzel. You could use a regular M&M, but I like the peanut crunch on top.

This recipe is proof that if Mars & Hershey combined, they could take over the world. You won’t be able to stop eating these.

There are lots of combinations you could do with these little bites. During the holidays, use just red/green M&Ms. You could use Hershey’s kisses or hugs instead of Rolos (but why on earth would you want to remove the caramel from this recipe?). All you peanut butter/chocolate combo folks could press a peanut butter M&M on top to get your fix. Personally, I think these are perfection just as they are. Gooey caramel, salty pretzel and just the right amount of chocolate with a peanut crunch. Oh. Baby.

M&M’s® Rolo® Pretzel Bites
makes about 50

1 bag Rolo candies
50 waffle pretzels
50 peanut M&M’s

On a large parchment paper lined baking sheet, spread out pretzels in a single layer. Unwrap Rolo candies and place one on top of each pretzel.
Bake at 275° F for 2-3 minutes until Rolo candies are soft.
Remove from oven and quickly press one M&M into each Rolo.
Allow to cool completely.

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Poppa’s Strawberry Rhubarb Crisp

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Some of my fondest childhood memories involve rhubarb. Actually, they revolve around my grandfather (who I called “Poppa”), his cabin, and the rhubarb that grows by the laughing creek that runs the length of his property. My cousins and I established lifelong friendships in the field at the cabin. I learned to play volleyball and horseshoes there. I rode my first snowmobile, horse and tractor in the stubby grass around the property. Long afternoons were spent laughing and splashing in the icy waters of the creek, building a dam to create a swimming hole and playing Pooh sticks off the bridge.  Occasionally, we’d hike up the hill to watch the sunrise over the snowy peaks of the cascades. The first rays of daylight streaking across the valley in the morning stillness was idyllic in every sense of the word.

I spent so much time at Poppa’s cabin as a child that I sincerely believed I was a resident of his small community in Leavenworth. When a neighbor girl called me a “tourist”, my indignant 10-year-old retort was “I am NOT!”. I know, not the greatest comeback ever. I’m pretty sure at the time I didn’t even really understand what a tourist was. Just that surely I wasn’t one.

Every visit to the cabin in the summer ended with my mom gathering rhubarb to take home and turn into this amazing dessert. It was never long before we’d head back over the mountains bringing some of this crisp for Poppa. It was his favorite. I’ll never be able to eat rhubarb crisp without thinking of his powerful presence and the beautiful haven of childhood he created at his cabin. Sometimes meals are more than just food. Sometimes, meals are a memory.

Poppa’s Strawberry Rhubarb Crisp
from My Momma’s Kitchen

Topping

  • 2/3 cup plus 2 tablespoons rolled oats
  • 1/2 cup all purpose flour
  • 1/2 cup firmly packed golden brown sugar
  • 1/4 teaspoon cinnamon
  • 6 tablespoons chilled unsalted butter, cut into 1/2-inch pieces

Filling

  • 3/4 pound rhubarb, sliced 1/2 inch thick on sharp diagonal (3 1/2 to 4 cups)
  • 2 1-pint baskets strawberries, hulled, halved
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon freshly grated nutmeg

For topping:
Heat oven temperature to 375°F. Combine 2/3 cup oats, flour, sugar, and cinnamon in processor. Add butter and cut in until crumbly. Transfer mixture to medium bowl. Stir in remaining 2 tablespoons oats.

For filling:
Mix rhubarb, strawberries, sugar, cornstarch, cinnamon, and nutmeg in heavy large saucepan. Let stand 30 minutes. Bring to boil over medium heat, stirring constantly. Reduce heat and simmer until juices thicken, about 3 minutes.

Pour filling into deep dish pie pan. Cover with topping. Bake 20 minutes. Bake until topping is golden and juices bubble, about 35  minutes. Cool on rack. Serve warm or at room temperature.

Graham-O-Toffee Candy

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The “O” is for oats. These treats are to DIE for. Incredibly easy and layered deliciousness. I’m taking them camping this weekend. If they last that long. I love recipes where the finished product seems like more work than it actually took. Shhh. It’ll be our little secret how simple these are.

Start with a jelly roll pan and line it with foil, then a single layer of graham crackers.

Mix up some oats, sugar and flour.

Then mix in an egg and some butter (mmmmm – melted butter).

Spread over the grahams. Don’t worry about getting it totally perfect. As it bakes it will spread and layer itself nicely.

Bake until golden, then top with chocolate, almonds and toffee chips.

Break apart into bars or chunks and shove into your face.

These bars are perfectly balanced. They have sweetness and crunch in all the right places plus the earthy goodness of oats.

They are a great camping food. Especially if you’re going somewhere you can’t have a fire. They are a little reminiscent of smores, except better, because they’re toffee. I love caramel buttery toffee. (happy sigh) Enjoy!

Toffee Oat Grahams
adapted from BHG

15 whole graham crackers (rectangles)
1 1/2 cups old fashioned rolled oats
3/4 cup granulated sugar
3/4 cup packed brown sugar
3 tablespoons all-purpose flour
2/3 cup butter, melted
1 egg, lightly beaten
1 teaspoon vanilla
1 12 ounce package semisweet chocolate pieces
1/2 cup whole almonds, coarsely chopped
1/2 cup heath bar toffee chips

Preheat oven to 350 degrees F. Line a 15x10x1-inch baking pan (jelly roll pan) with foil, extending foil beyond edges of pan. Arrange whole graham crackers in a single layer in prepared pan. In a large bowl combine the oats, sugars, and flour. Stir in melted butter, egg, and vanilla until well combined. Spoon over graham crackers and spread evenly to edges of pan to cover graham crackers.

Bake for 20 to 25 minutes or until oat mixture bubbles and is lightly browned on top. Remove from oven and sprinkle with chocolate pieces. Return to oven for 1 minute. Spread melted chocolate over top to cover. Evenly sprinkle with almonds & toffee chips. Cool in pan on a wire rack. Use foil to lift from pan. Remove foil. Cut or break into bars. Makes 30 bars.

Mixed Berries with Mascarpone-Limoncello Cream

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As a special treat this week, I got to help my mother prepare for my sister’s birthday party. I don’t know why it took until I was in my 30′s for us to team up throwing soirées, but I’m so glad we finally got our acts together. We both love to cook and bake, and have the “go overboard on everything” gene. Parties with my madre are the best.  I generally serve as the Sous-Chef while we prepare – and this weekend in addition to my knives, I brought my camera. I’ll be featuring a couple of my favorite desserts from my momma’s kitchen this week, and hope you enjoy them as much as I do.

We begin with berries. Lots of berries. My mom got a little giddy when slicing up the strawberries for this bountiful delight. I’m pretty sure it was because of all those gorgeous reds and blues and the rich sweet mascarpone. But, it could just have been the limoncello.

We did a little dance in the kitchen after it all came together because it just looks so amazing. This dessert is very simple to make and I absolutely LOVE it. My mom said she could just eat this for a week solid and never grow tired of it. I completely agree. Fresh bright berries with a hint of tartness, piled high and topped with heavenly creamy mascarpone. Oh yum.

Mixed Berries with Mascarpone-Limoncello Cream
from My Momma’s Kitchen

1/4 cup chilled whipping cream
1/2 of an 8oz container of mascarpone
3 T + 1/2 cup granulated sugar
3 T limoncello
8 cups of assorted fresh berries (raspberries, blueberries, strawberries, blackberries…)
1/4 cup raspberry preserves
1 T grated lemon peel

Instructions:
Combine whipping cream, mascarpone, 3 T sugar, and limoncello in a large bowl. Beat until soft peaks form.
Combine all berries, raspberry preserves, lemon peel and remaining 1/2 cup of sugar in another large bowl; toss gently.
Chill until ready to serve. Top berries with cream and enjoy!

Cheater Churros

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Easiest recipe ever. Perfect as a backup dessert during a dinner party I recently had. One of my guests couldn’t eat the main attraction (which was very sad because the chocoflan was incredible). So, I made these quick and easy churros for him. A quick bake, dunk in some butter and a roll in cinnamon sugar. These airy delights were absolutely delicious!

Cheater Churros
from Six Sisters

Ingredients:
1 sheet frozen pastry puff sheet, thawed (usually they come in a 2 pack . . . if you want to make both sheets, just double the recipe)
1/2 cup sugar
2 teaspoons ground cinnamon
1/4 cup (1/2 stick) butter, melted

Directions:
Preheat oven to 450 degrees F.  Unfold and cut puff pastry sheets in half lengthwise, and cut each half crosswise into 1-inch-wide strips.  Place strips on a lightly greased parchment paper-lined baking sheet. Bake 8-10 minutes or until golden brown (mine only took 8 minutes). Meanwhile, combine sugar and cinnamon.  Remove pastry sheets from oven and dip in butter, then roll in cinnamon-sugar mixture.  Let stand on a wire rack 5 minutes or until dry.

Makes 18 churros.

Chocoflan

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This is one of those desserts that grabs you by the taste buds and screams “I AM AWESOME!!”. It is absolutely gorgeous, way easier than it looks and tastes beyond incredible. Sometimes baked goods go past the sum of their parts. This is one of those times. There’s rich chocolate cake, creamy light flan and decadent Mexican caramel. All together it is a show stopping, taste explosion that you will fall in love with upon first bite. Actually, I loved it as soon as it came out of the pan all dripping with golden sweet caramel. It’s also a magical cake. The layers invert as it’s cooking – I don’t know how, probably something to do with how dense each one is – but it’s really cool to see happen. Truly remarkable.

The caramel in this dessert is a specific kind of Mexican caramel called cajeta. I’d never heard of it before, but had no trouble finding it at my local grocery store. It is the devil. By that, I mean it’s superbly good. Thick and creamy and just delicious. It’s really not fair to even compare with any other caramel topping. So, get this if you can find it!

You pour the caramel into the bottom of a greased bundt pan.

Then, you make a devils food cake batter (from a box!) and pour the batter on top of the caramel.

Blend up your flan ingredients and pour (carefully) over the chocolate cake batter.

I say carefully because your bundt pan will be very, very full.  To the brim full.

Cover tightly with foil. Super tightly. I used several pieces of foil. And place bundt pan in a large roasting pan. Then, fill roasting pan with hot water to a depth of 2 inches. This was a lot more water than I thought. I’m glad I measured.

Super slowly, put your pan in the oven and cook for two hours. Yes, it’s a long time – but it is so worth it. I promise. Allow to cool slightly then remove the foil. First thing you’ll notice is that the cake is now on top instead of the flan on top (and that it looks a little strange from cooking right up against the foil). Second thing (if you’re me) that some of the cake spilled into the hole in your bundt pan. Not to worry! Taste that part!

Invert the pan onto a serving platter, give it a little shake and (deep breath) remove the bundt pan. I was actually nervous during this step. Felt like I was meeting a boyfriend’s parents or something. It was a little exhilarating.

The payoff, rich caramel cascading down perfectly formed flan and puddling around sweet-scented chocolate cake. Oh. Baby.

Be still my heart. That is one gorgeous dessert.

It tastes even better than it looks. Perfectly balanced, not too sweet, delicate textures and just delicious. Forgive the sub-par pic of the interior. I was so stinkin excited to eat this, I almost forgot to even take one. We also had guests over for dinner, so I was serving and just trying to get one halfway decent shot before we could all dig in. I’m including it anyway because I wanted you all to see the layers.

Chocoflan
from Food.com

1 (18 ounce) box chocolate devil’s food cake mix
1 1/2 cups water (amount per cake mix directions)
1/2 cup oil (amount per cake mix directions)
3 eggs (amount per cake mix directions)
1 (11 ounce) jar cajeta caramel topping or 1 (11 ounce) jar caramel topping
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
1/2 cup fresh milk
1 (8 ounce) package cream cheese, room temperature
1 teaspoon vanilla
5 eggs

Directions:

Heat oven to 350ºF.

Spray a large 12-cup Bundt pan with nonstick coating.

Soften the cajeta in the jar in the microwave and pour into the prepared pan.

Prepare cake mix according to package directions. Pour the cake batter into the cake pan over the cajeta.

To make the flan: Pour condensed, evaporated and fresh milks into a blender with the cream cheese, vanilla and eggs. Mix well.

Pour the flan mixture very slowly over the cake batter.

Spray aluminum foil with non-stick spray (like Pam);.

cover the pan TIGHTLY with aluminum foil.(Covering tightly is very important.)

Set the Bundt pan into a large pan and set on the oven rack and slide into the oven.

Carefully pour hot water into the larger pan to a depth of 2 inches (The Bundt pan will be sitting in 2 inches of water).

Bake cake for 2 hours (test); do not uncover during this time.

After two hours, remove cake from water and allow to cool for 15 minutes. Peel off the aluminum foil.

Invert cake onto a large plate with rim.

The cajeta will drip down the sides of the cake.

Cool completely then refrigerate. Refrigerate leftovers.

Note: Even though the flan is poured on top of the cake batter, it will sink to the bottom of the pan.

Chocolate Chip Cookie Dough Truffles

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The only time I’ve ever cared about the raw eggs in cookie dough was when I was pregnant. Honestly, I figured if I got sick eating something so delicious it would be worth it. Until I was growing another human that is. Those months were torture. The things we do for our children. If I had known about these cookie dough truffles back then, I’m sure I would have gained about 100 pounds with each pregnancy. Now that the little munchkins are hovering around mixing bowls waiting to lick the batter/spoon/bowl/anything with dough clinging to it, I find that I’m mildly guilt ridden at the idea I could make them sick. Nevermind that I never once felt ill after “helping” my mom with cookies as a kid. Chalk it up to societal pressure. Am I the only one who feels it?

Finally, I found an answer. These delightful little bites hold all the perfect flavor of chocolate chip cookie dough and no eggs. Oh sweet joy! And for those of you who love cookie dough ice cream, just freeze smaller balls and drop them into some plain vanilla — ah-mazing.

We start with a basic cookie dough, but instead of eggs, use a little milk to give it the right consistency. And, since we’re making small truffle sized treats, use mini chocolate chips instead of the full size version. Cover and chill the dough about an hour. Yes, you will want to just eat it immediately. I can’t give you any tips on how not to. A spoonful or two may have found its way into my gullet.

Then we roll the dough into bite sized balls and pop it into the freezer to chill up a little more.

Finally, a little dunk in some chocolate to contain all that sweet dough goodness inside a decadent shell. I’m a fan of the dip, scoop, tap, swoosh method. You’ll need a bowl of melted chocolate, some waxed paper, two forks and your chilled dough balls.

Dip in chocolate.

Scoop it up with a fork.

Tap off the excess and swoosh it off the fork (with another fork) onto the wax paper to firm up.

Then, drizzle with a little melted chocolate for that truly professional look.

Perfection.

And, absolutely scrumptious.

Chocolate Chip Cookie Dough Truffles
from Eat. Drink. Smile.

2 1/2 cups all purpose flour
1 tsp salt
1/4 tsp baking soda
1 cup (2 sticks) butter, room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp vanilla
1/3 cup milk
1 cup mini semi-sweet chocolate chips

14 oz semi sweet or milk chocolate chips
1 T shortening

Directions:

Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add milk and vanilla. Stir in flour, baking soda and salt and mix on low speed (or stir by hand) until incorporated. Stir in chocolate chips.

Cover and chill dough for 1 hour.

When dough is firm enough to handle, form dough into 1″ balls and arrange on a baking sheet lined with waxed paper. Place sheets in freezer and let chill for 30 minutes.

Melt chocolate and shortening in microwave until smooth. Using forks as a dipping tool, dip cookie balls into chocolate to cover. Tap on side of pan to remove any excess coating, and return to waxed paper-lined baking sheets. Chill until set. Store, chilled, in an airtight container for up to 1 week.

Monkey Bites

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No monkeys were harmed in the making of this dessert. I guess it’s called monkey bites because it has bananas in it, but really it should be called moist-delicious-awesomeness-banana-bites. Yeah, I guess Monkey Bites rolls off the tongue a little easier. I prefer my baked goods as ladies, not gentlemen. As in, no nuts. But if you dig a little crunch in your sweet soft bread, feel free to add some walnuts to these babies.
Gorgeous bite sized squares have all the goodness of warm banana bread, topped with a layer of brown butter frosting. Oh yeah. I said brown butter. You can’t go wrong there.

Since these made in a jelly roll pan, be sure you’ve got somewhere to bring them/ other people to help you devour them. Otherwise, I guarantee you’ll take down the pan yourself…and then you’ll be mad at me. We can’t have that.

I originally cut these into bars, but then cut the bars in half because they were so delightfully soft and delicate that they needed to be a bit smaller. Perfect for a little nosh.

These morsels of banana heaven were amazing warm out of the oven, and equally good after they’d cooled. I’ll admit…the bite size made me feel a lot less guilty about having one every time I passed by the pan.

Monkey Bites
adapted from The Girl Who Ate Everything
1 cup white sugar
1/2 cup brown sugar
1 cup sour cream
1/2 cup butter, softened
2 eggs
1 ¾ cups (3 or 4) ripe bananas, mashed
2 teaspoons vanilla
2 cups flour
1 teaspoon baking soda
¾ teaspoon salt
½ cup chopped walnuts (optional)

Heat oven to 375 degrees. Grease and flour 10×15 jelly roll pan. Beat first four ingredients until creamy. Blend in bananas and vanilla one minute. Add dry ingredients and blend one minute. Stir in nuts and spread in pan. Bake 20 to 25 minutes until golden brown. Cool and frost with Browned Butter Frosting (recipe below).

Banana bread option: instead of spreading into jelly roll pan, this recipe will make about two regular loaves of banana bread, or about four small loaves. Regular loaves bake about 45 minutes at 350 degrees. Small loaves will bake about 25 minutes on 350.

Browned Butter Frosting

½ cup butter
4 cups powdered sugar
1 ½ teaspoons vanilla
about 3 tablespoons milk or half and half

Heat butter in saucepan over medium heat past the melting point until it boiling, and a delicate brown. Remove from the heat and immediately add the remaining ingredients. This should be thicker than a glaze and thinner than frosting. Using a spatula smooth over the top of the Monkey Squares immediately. The frosting will be easier to spread once it’s on the warm bread.

Non-Dairy Strawberry Ice Cream

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I do not have an ice cream maker. This upsets me greatly. However, this recipe for strawberry ice cream doesn’t require a fancy confection making gadget. That fills my heart with joy and gladness. Just think, in only a few minutes you could be eating frosty creamy glorious ice cream. Added bonus, there’s no added sugar and it’s gluten and dairy free! Which means I can make it for our next family BBQ and my special-food-issues family members can ALL eat it! Celiac disease, diabetes and dairy allergies can just bite me! Hooray!

This ice cream uses coconut milk, which I’d never really used before. I was shocked to open the can and find it was solid. Then I read the side and saw that it was natural for it to separate and solidify in the can. Make sure you mix it up if your can has done this too. There’s liquid underneath, it just needs to be recombined.

Some frozen bananas and strawberries get blended up in a food processor (or a good blender would also work I’m sure).

It gets a little hit of vanilla and just enough coconut milk to make it creamy and smooth.

Only moments to sweet ice cream perfection. A little sweet and full of fruity goodness that everyone can enjoy. Yuummmy!

Non-Dairy Strawberry Ice Cream
adapted from The Primal Home

1 banana, sliced and frozen
2 handfuls of strawberries, frozen
1-2 tablespoons coconut milk
1/2 teaspoon vanilla extract

Place the frozen bananas and strawberries into a food processor. Start blending then add in the vanilla and coconut milk. Just enough for it to blend together but not too much, we want it to be really thick! Once it is nice and smooth but still very thick scoop it out and enjoy! It needs to be eaten right away as it will not keep very well in the freezer. Makes 2 servings.

Chocolate Peanut Butter Pretzel Bars

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I didn’t think it was possible, then somebody said “pretzels”. My life will never be the same.  I thought my Reese’s Peanut Butter Bars would never be topped. That they were the ultimate. The addition of pretzels is beyond amazing. These bars are essentially the same as a chubby hubby truffles, but they take 5 minutes flat to throw together and do not involve any rolling or chocolate dipping. Pretzels give these bars a little kick of saltiness to cut thru all the sweet richness of the other ingredients. They are perfection. I think I may be changing my mind about peanut butter and chocolate. The last few things I’ve tasted have been simply delightful, which is a very bad thing.  Especially these. Reading this post will take you longer to do than actually making these amazing bars will.

Pulse up your pretzels until most of them are finely ground, but there are still pea sized pieces left.

Add peanut butter and powdered sugar.

And my most favorite ingredient ever – melted butter.

Mix until well combined.

Spread into an 8×8 pan fitted with a greased foil sling.

Chill for about 10 minutes while we whip together a chocolatey peanut butter ganache for the top. I used the same ganache as on my Reese’s Peanut Butter Bars for two reasons. First, I think topping bars with a mixture of chocolate and peanut butter is perfect. Second, the site I got this recipe from used just a straight chocolate/cream ganache and the blogger said it was too much chocolate. I didn’t want the top layer to overpower the peanuty goodness of the bar. So, peanut butter and chocolate it is.

Spread in an even layer over your peanut butter mixture and chill for at least an hour.

Remove from the pan and cut (used my pastry scraper for exact lines) into squares.

Enjoy. Really. Find a quiet place to be alone with one of these and simply enjoy the perfect addition of pretzels to creamy peanut butter and rich chocolate. The salty crunch is like that one really awesome person you hope will come to your next party. They make it a par-taaaay. It’s words like “par-taaaay” that make me wish I had a New Jersey accent. Sort of.

Just marvelous.

Chocolate Peanut Butter Pretzel Bars
adapted from Craving Chronicles

6 tablespoons unsalted butter, melted
3/4 cup peanut butter
1 1/2 cups pretzel crumbs, fine
1/2 cup confectioners’ sugar

3/4 cup semi-sweet chocolate chips
2 tablespoons peanut butter

Directions

Line 8×8 pan with foil. Spray with baking spray.

In a medium microwave-safe bowl, melt  butter in microwave (about 30 seconds on HIGH). Stir in pretzel crumbs, peanut butter & confectioners’ sugar. Spread evenly into prepared pan and refrigerate at least 10 minutes.

Combine semi-sweet chips and peanut butter and microwave, stirring frequently until melted and smooth. Spread evenly over the peanut butter/pretzel layer and refrigerate at least one hour. Remove from pan and cut into squares.