Saturday, November 9, 2013

Simply Fabulous Desserts

Let me start this blog post out by saying, “Sorry, my bad!” I made the terrible mistake of going on Pinterest to look for some Thanksgiving recipes to share with you. Now, after spending two hours pinning recipes from a variety of boards with some incredible desserts, it’s time to write my blog. Since I am typing this with my stomach growling, I thought I’d share some of these yummy treats with my readers. If you would like to see more of my tasty pinning frenzy, click on my Pinterest link and explore my ‘Yummy’ board. I thank all of the sites listed below the dessert name for these recipes! In the meantime, put on your comfortable sweatpants and check these out.

Butter Pecan Mini Cupcakes
Yield: 24 mini cupcakes recipe: adapted from 200 mini cakes & bakes
1/2 Cup (1 stick) unsalted butter, room temp
1/2 Cup sugar
1 1/2 tsp. vanilla
2 eggs
1 Cup cake flour
1/2 tsp. salt
1 1/2 tsp. Baking powder
1/2 Cup finely chopped pecans
Whole pecans to decorate
Maple Buttercream
1 Cup unsalted butter, room temperature
1/2 Cup confectioners’ sugar, sifted + more if needed
1/2 tsp. salt
1 tsp. vanilla bean paste
6 Tbsp. real maple syrup
1. Preheat the oven to 350 degrees F. Place a 24 well silicone mini muffin cup liner on a baking sheet. Conversely, if you don’t have a silicone muffin pan you can use regular mini muffin pan with paper liners.
2. Cream the butter and sugar until fluffy. Add the eggs and beat until smooth. Add the vanilla and stir. Combine the rest of the dry ingredients and whisk to combine. Add the flour mixture and beat to combine. Stir in the chopped pecans.
3. Fill the wells of the mini muffin cups with one Tablespoon of batter. Bake for about 11-12 minutes or until a wooden skewer comes out clean. Let the cupcakes cool for about 2 minutes and then remove to a wire rack to continue cooling until completely cool.
4. Frost cupcakes [use a start tip if you have one] with Maple butter once cakes are completely cool and top with a whole pecan.
Cream together the butter and sugar until light. Add in the salt and vanilla and beat until smooth. Add the maple syrup, beat until smooth. Add any additional confectioners sugar if needed one Tbsp. at a time if buttercream is too soft.

Lulu the Baker
32 caramel squares, unwrapped (I used caramel bits instead)
1/2 cup heavy cream
3/4 cup butter, melted
3/4 cup brown sugar, packed
1 cup flour
1 cup rolled oats
1 teaspoon baking soda
6 ounces semisweet chocolate chips

Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside. In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Pat half of the oatmeal mixture into the bottom of an 8x8" pan. Bake at 350 degrees for 10 minutes. Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramel. Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting.

Snickers Caramel Apple Pie
pie crust
3 green apples diced
1/4 cup caramel ice cream topping
15-20 mini snickers chopped
2 1/2 cup COOL WHIP whipped topping softened
1/3 cup can sweetened condensed milk
2 oz. cream cheese (softened)
1.Spread snickers on bottom of pie crust. Next, layer the apples next. Then drizzle caramel on top.
2.Combine cool whip, cream cheese and sweetened condensed milk together in a small bowl and spread on top. (Side Note: I made this again, mixed the COOL WHIP, condensed milk, and cream cheese in a bowl, and then added the apples and snickers into that. Then I put it all in the pie crust. I think that way turned out great!
3.Drizzle with caramel and a few snickers. Place in refrigerator for at least 4 hours. Take out about 5 minutes before serving and top with fresh apple slices.
**notes: this pie is best on the first day! If you want to keep the apples from browning, you can put a little lemon juice on them.

Samoa Brownies
1 cup butter softened
2 cups sugar
4 eggs
1 1/2 tsp. vanilla
1/2 cup cocoa
1 1/3 cups flour
1/2 tsp. salt
1/2 cup butter softened
3 cups powdered sugar
1/2 tsp. salt
1 tsp. vanilla
1/4 cup caramel ice cream topping
2-3 Tbsp. milk
1 cup toasted coconut
4 oz. chocolate candy coating can use chocolate chips
1/2 cup Kraft Caramel Bits
1 Tbsp. water
BROWNIES: Cream butter and sugar together. Add eggs and vanilla and blend well. Add salt, cocoa, and flour and stir to combine. Don’t overbeat. Pour into a greased 9X13 pan. Bake at 350 F for 20-25 minutes. Let cool completely.
CARAMEL BUTTERCREAM: Cream butter in stand mixer. Add powdered sugar, salt, vanilla, caramel and milk to stand mixer and mix until well combined. Add more milk and/or powdered sugar as needed to reach desired consistency.
Frost the tops of completely cooled brownies.
Sprinkle toasted coconut evenly over the top of buttercream.
Melt chocolate candy coating in 30 second increments, stirring in between until smooth and melted.
Combine caramel bits and water in microwave safe bowl and microwave for 45 seconds. Stir until smooth and well combined.
Drizzle melted chocolate candy coating and caramel over toasted coconut.

Old-Fashioned Iced Oatmeal Cookies Author: Emily
2 cups old-fashioned oats
2 cups all-purpose flour
1 T baking powder
1 tsp. baking soda
2 tsp. ground cinnamon
½ tsp. ground nutmeg
1 tsp. salt
1 cup unsalted butter, melted
1 cup granulated sugar
½ cup packed light brown sugar
2 eggs
2 cups powdered sugar
3 – 5 T milk
Preheat oven to 350 degrees and lightly grease cookie sheet.
In a food processor or blender, pulse/blend oats until partly ground. (Ground oats should be coarse, not a fine powder.)
Add flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix until combined.
In a large bowl beat melted butter and sugars. Add eggs one at a time, beating well after each addition. Add dry ingredients and stir until thoroughly combined.
Drop dough by rounded tablespoons onto prepared cookie sheet. Bake 14 to 16 minutes until lightly browned.
Cool cookies for 5 minutes on sheet before moving to a wire rack to cool completely.
Once cookies are completely cooled, whisk together powdered sugar and milk until smooth and desired consistency. Generally frost each cookie and allow glaze to set before storing. (We liked dipping the tops of the cookies in the glaze and then flipping them over to set.)
Store in an airtight container for up to one week (if they last that long).

Author: Amy Johnson |
¼ cup honey
¾ teaspoon ground cinnamon
¼ teaspoon ground ginger
12 ounces shelled almonds
2 tablespoons brown sugar
1½ teaspoon salt
1.Preheat oven to 325°F. Line a baking sheet with parchment paper or baking liner.
2.In a skillet, warm honey, cinnamon, and ginger over low heat, stirring until combined.
3.Add almonds and stir to coat almonds. Remove from heat.
4.Sprinkle in brown sugar and salt and combine.
5.Spread coated almonds on lined baking sheet and bake at 325°F for 12-15 minutes. Slightly adjust cook time to toasted/roasted.

**Dog Tip of the Day**
More recipes! SWEET POTATO PRETZELS By: Serena from Pretty Fluffy
•200g Sweet Potato
•1 and ¾ Cups Whole Wheat Flour
•1 Tablespoon Flaxseed Meal
•1 Egg (Beaten)
* For dogs with allergies to whole-wheat flour, try almond or coconut flour.

1. Peel and dice sweet potato into cubes and bring to boil in saucepan of water.
2. Drain sweet potato and allow to cool. Puree in food processor.
3. Combine flour and flaxseed in a large bowl.
4. Beat egg and set aside a small amount (approx. 1 Tablespoon) for later.
5. Add sweet potato puree, and remaining beaten egg to dry ingredients. Mix with a wooden spoon until the mixture forms a dough.
6. Take a bit sized piece of dough and roll into a 10-inch tube (about the thickness of a pencil).
7. Take each tube and make into a U shape, twist the ends together and fold back to form the Pretzel shape. Ensure the ends of the pretzel are tucked under and secured.
8. Place the pretzels onto the lined baking tray. Using pastry brush, brush the remaining beaten egg lightly on top of the pretzels. Place in the oven.
9. Bake Pretzels for 25 minutes or until golden brown. Cool and serve.
Makes approximately 20 Pretzels.

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