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Meyer Lemon Bars

Meyer Lemon Bars

You don't have to use meyer lemons for this recipe but if you can find them you won't regret it. The sweetness of the meyer variety is a nice change from the lip-puckering tartness that you'd find with a regular lemon.

Most recipes have you pour a concoction of lemon juice, eggs and sugar over a warm, partially-baked crust. Easy enough - but the problem I find with this method is that the filling never seems to set properly even after the bars are baked and cooled. Try slicing nice even squares and you get sticky and gooey pieces. Not ideal. What I love about this recipe is that the filling is pre-cooked, like a curd, and when baked further in the oven its silky smooth texture holds its shape beautifully.

If you like citrus you can't go wrong with these meyer lemon bars.

Meyer Lemon Bars (adapted from Baking Illustrated)

1 1/4 cups all-purpose flour
1/2 cup powdered sugar, plus more to sprinkle on the finished bars
pinch of salt
8 Tbls unsalted butter, still cool and cut into 8 pieces

7 large egg yolks
2 large eggs
1 cup + 2 Tbls sugar
2/3 cup meyer lemon juice (from about 4-5 medium lemons)
finely grated zest from the lemons
1/2 teaspoon salt
4 Tbls unsalted butter, cut in to 4 pieces
3 Tbls heavy cream

For the crust
Cover a 9-inch square cake pan with two sheets of heavy duty aluminum foil, perpendicular to each other. Spray with nonstick cooking spray and set aside.

Put the flour, powdered sugar and salt in a food processor and process briefly, about 2 seconds. Add the butter pieces and process to blend, 8 to 10 seconds, then process until the mixture is pale yellow and resembles coarse meal, about three 1-second pulses. Sprinkle the mixture into the prepared cake pan and press firmly with your fingers into an even layer over the entire pan bottom. Refrigerate for 30 minutes.

Heat the oven to 350 degrees. Bake the crust until golden brown, about 25 minutes.

For the filling
In a medium saucepan whisk together the egg yolks and whole eggs until combined. Add the sugar, meyer lemon juice, zest and salt until well combined, about 30 seconds.

Add the butter pieces and cook over medium-low heat, stirring constantly with a wooden spoon, until the curd thickens to a thin sauce-like consistency (about 170 degrees on an instant-read thermometer), about 6 minutes.

Immediately pour the curd through a fine-mesh steel strainer set over a medium bowl. Stir in the heavy cream and then pour the curd into the warm crust.
Bake until the filling is shiny and opaque and the center 3 inches jiggle slightly when shaken, about 10 minutes. Cool on a wire rack to room temperature, about 45 minutes. Remove the bars from the pan and transfer to a cutting board. Cut into 2 inch squares, wiping the knife blade clean between cuts as necessary. Sieve powdered sugar over the bars, if you'd like.
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Coffee Doughnuts with Coffee Glaze

coffee donuts

Cold brew concentrate lends robust coffee flavor to these crispy cake doughnuts. In the Epi test kitchen, we're partial to New Orleans-style brews, such as Grady's, which—blended with chicory—are super smooth and lightly sweet.

YIELD Makes 12 doughnuts ACTIVE TIME 45 minutes TOTAL TIME 1 hour, 10 minutes


2 cups Gold Medal all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
2 tablespoons unsalted butter, room temperature
1 large egg, room temperature
1/3 cup buttermilk
2 tablespoons High Brew cold brew coffee concentrate
2 quarts canola oil (for frying)

For the Coffee Glaze:
1 cup powdered sugar
2 tablespoons High Brew cold brew coffee concentrate

Special equipment:
3" round cutter, 1" round cutter, deep-fry thermometer


Make the doughnuts:
Combine flour, baking powder, baking soda, and salt in a large bowl.

Beat granulated sugar and butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed until smooth, about 3 minutes.

Add egg and continue to beat, scraping down sides of bowl as needed, until incorporated. Reduce speed to low and gradually add buttermilk and coffee concentrate, beating just until combined. Gradually add dry ingredients and beat just until dough comes together.

Turn out dough onto a large piece of parchment paper and cover with a second sheet of parchment. Using a rolling pin, roll dough between parchment sheets to about 1/3" thick. Transfer dough in parchment to a rimmed baking sheet and freeze until firm, about 20 minutes.

Peel off top sheet of parchment. Working on bottom sheet, punch out as many rounds as you can with 3" cutter, then use 1" cutter to punch out center of each round. Gather doughnut holes and scraps and re-roll; repeat process 3–4 times until all dough has been used (you should have 12 doughnuts). Place doughnuts on a second parchment-lined baking sheet and freeze until slightly chilled, about 5 minutes.

Pour oil into a heavy-duty pot to a depth of 2" and fit pot with deep-fry thermometer. Heat oil to 375ºF. Working in batches, fry doughnuts until deep golden brown, about 1 minute per side. Transfer to a wire rack lined with paper towels and let cool 2–3 minutes.

Make the Coffee Glaze:
1. Whisk powdered sugar and coffee concentrate in a large bowl until smooth. Dip warm doughnuts in glaze. Place on a wire rack to let glaze set, about 3 minutes, then dip again.

Quick Tip – If you don’t drink coffee, you can use a chocolate substitute, like Choffy.
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mini Pumpkin Cheesecakes

Mini Pumpkin Cheesecakes with Gingersnap Crust

The perfect two bite Thanksgiving treat. Creamy spiced pumpkin cheesecakes baked on top of a gingersnap crust.


20 gingersnap cookies
2 tbsp unsalted butter, melted
1/2 tbsp granulated sugar

8oz cream cheese, softened
1/2C packed brown sugar

1/2C canned pumpkin
1 tbsp sour cream
1/4 tsp salt
1/2 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1/8 tsp cloves

1 egg

Fresh whipped cream


Preheat oven to 350. Lightly grease mini cheesecake pan with baking spray.

In a food processor, process cookies into fine crumbs. Add granulated sugar and melted butter, combining well. Divide equally among cheesecake pan cavities. Use a small flat bottom item such as a shot glass to press down on cookie crumb mixture. Bake for 5 minutes. Remove from oven and set aside.

Reduce oven temperature to 325.

In a medium to large bowl, beat cream cheese and brown sugar until light and fluffy. Add pumpkin, sour cream, salt, vanilla and spices. Mix well. Finally, add egg mixing only until completely combined. Do not over mix. Divide among cheesecake pan cavities.

*Roughly 6 teaspoons or 2 tablespoons of filling per pan cavity. Using a small OXO cookie scoop, add roughly three scoops per cavity. Do not overfill. There should be a 1/4" gap between cheesecake mixture and top of the pan.

Tap pan on counter gently to force any air bubbles to the top.

Bake for 15-18 minutes in a 325 degree oven. Allow to cool completely on a wire rack before transferring to the refrigerator to chill overnight.

Top off with optional fresh sweetened whipped cream prior to serving.
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Sugar Cream Pie

1 1/2 hours to prepare serves 8

1 pie shell, store-bought or homemade

1 cup sugar
1/3 cup all-purpose flour
1/4 teaspoon nutmeg, optional
1/4 teaspoon salt

2 cups heavy cream

1 1/2 teaspoon vanilla extract
1 cup half-and-half
2 egg yolks

2 tablespoons unsalted butter, melted

1/2 teaspoon ground cinnamon


Preheat oven to 350º F and place pie dough in a standard pie dish.

Combine sugar, flour, nutmeg and salt in a large bowl and whisk together.

Pour in heavy cream and mix together until fully blended and incorporated.

In a separate bowl, whisk together half-and-half, egg yolks and vanilla extract, then gently stir egg yolk mixture into heavy cream mixture.

Pour pie filling into pie crust, then crimp the edges of the pie dough and brush with melted butter.

Sprinkle cinnamon across the top of pie, then place in oven.

Bake for 60-70 minutes, or until center is just set, but still jiggles slightly when shaken. (After about 1 hour, pie filling will boil. Allow to bubble for 10 minutes then remove from oven.)

Remove from oven and let cool completely before slicing and serving. Enjoy!
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Meep, I'm sure there's no calories or fat in this.

Chocolate Pudding Dump Cake
(adapted from Eat, Live, Run)

chocolate dump cake

“A few notes: Adapt this as you like… vary the flavors of chips on top, maybe use a vanilla cake mix and vanilla pudding… or strawberry… or pumpkin?  The possibilities are endless! 
Note too - eggless

-makes one 9-by-13-inch cake

1 boxed chocolate cake mix (I recommend Duncan Hines Dark Chocolate Fudge Moist Deluxe)
1 small box (3.4oz) of instant chocolate pudding (I used Jell-O Instant Chocolate)
1 1/2 cups Hershey semi-sweet chocolate chips
1 1/2 cups milk

 Preheat oven to 350 degrees F.  Lightly coat a 9-by-13-inch pan/dish with nonstick spray and set aside.

In a large bowl, whisk the milk and pudding mix together and allow to sit for two minutes to thicken.  Add dry cake mix and stir with rubber spatula until combined and no streaks of dry mix are visible.  Batter will be quite thick!

Pour batter into prepared pan and spread evenly.  Sprinkle with chocolate chips.  Bake 30 minutes, or until toothpick inserted in center comes out clean.  Cool completely on wire rack.
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This has a recipe for a cake done this way. It's 635 calories per slice.
One person commented: baked it as a sheet cake (only 30 minutes in the oven). I poured about 2/3 of the batter in the sheet pan, then spooned the swirl on, then added the rest of the batter, making swirls with a fork to spread it evenly. Turned out great. I skipped the crumble and the glaze.

The Coffee Cake That Actually Tastes Like Coffee

Why is it called coffee cake if it doesn't taste like coffee? Seriously, I've always found that kind of confusing—though I do take things too literally sometimes. But it's not just that coffee cake sounds like it's flavored with coffee. It's that coffee cake actually should be flavored with coffee. After all, the rich, deep flavor of coffee goes with so many other ingredients that are right at home in coffee cake, like sweet spices and rich chocolate. So I decided to create a coffee cake that truly deserves its name.

For the ultimate coffee-flavored coffee cake, I wanted the coffee flavor to shine in as many ways as possible. After baking a slew of versions in the Epicurious Test Kitchen, we discovered that we needed three different forms of coffee used in five different ways to get the cake right where we wanted it: Bursting with rich, sweet, coffee flavor that's highlighted by a trio of contrasting textures. Here's how we made it happen:

Bakers know that that the easiest way to get coffee flavor into a baked good is to add instant espresso powder to the batter. But it turns out that espresso powder alone doesn't give the fullest flavor: you need a little bit of spice to bring out the coffee flavor. Add some cinnamon and a hint of cardamom and you play up the coffee flavor in a wonderful new way. Once we figured that out, the cake still didn't quite taste like coffee though, so we replaced some of the liquid in the batter with extra-strong brewed coffee and finally the finished cake batter tasted like coffee, smelled like coffee, and even gave our taste testers a little caffeine buzz. Adding brewed coffee does something wonderful to the texture of the cake, too: it's more moist and dense—one of our editors even called it "pudding-like."

Chocolate and coffee are always a good combination. Chocolate in coffee-flavored cake is an even better combination—decadent and indulgent like a mocha latte. So we melted semisweet chocolate, butter, and more extra-strong brewed coffee and layered it between the batter before baking to create two dark mocha swirls in the cake. Then, we put pecans in the mocha swirl to give it extra crunch and a touch of nutty sweetness.

Coffee cake is always better with a crunchy crumb topping. For the ultimate coffee-flavored cake coffee cake, it stands to reason that the crumb topping has to have some coffee flavor in it too. Here's where the instant espresso powder comes in again. We mixed more of it into the crumb mixture to add another caffeine hit to the cake.

By the time the cake was finished, we'd already used two different kinds of coffee in four different ways. But even though we risked overkill, we thought the cake needed one more touch of coffee. So we created a glaze that looks and tastes a bit like the foam on a creamy latte, combining sour cream and confectioners' sugar with a bit of coffee liqueur. The extra-concentrated flavor of coffee in the booze enlivens the coffee character of the cake and carries the scent straight to your nose, just like a freshly brewed cup of joe.
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14 serving 272 calories


2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 sticks (12 tablespoons) unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup sour cream
2 Tablespoons cocoa powder dissolved in 1 1/2 Tablespoons hot water
2 Tablespoons instant espresso powder dissolved in 1 Tablespoon hot water
For the Glaze
1 1/2 teaspoons instant espresso powder
2-3 Tablespoons strong brewed coffee
3/4 cup confectioners' sugar, sifted


Put a rack in the middle of the oven and preheat to 350 degrees F. Generously butter and flour 8- inch (6 cup) Bundt pan. Whisk together flour, baking powder, baking soda and salt in a bowl. Combine butter and sugar in a large bowl and beat with an electric mixer at medium speed until pale and fluffy, about 2 minutes. Add eggs one at a time, beating well after each addition, then beat in the vanilla. Add flour mixture alternately with the sour cream, beginning and ending with flour mixture and mixing until just incorporated. Transfer about one third of the batter to a small bowl. Add espresso mixture and stir until combined. Transfer 1/3 of the remaining vanilla batter to another small bowl and add the cocoa mixture and stir until combined. Spoon all three batters into the Bundt pan, alternating so each flavor is distributed through the pan. Bake until cake is golden, or until a wooden spoon inserted in the center comes out clean, 55 to 60 minutes. Cool in pan on a rack for 30 minutes, then invert onto a rack to cool completely. Glaze: Stir together espresso powder and 2 tablespoons coffee in a bowl until powder is dissolved. Add confectioners' sugar and stir until well combined. If glaze is not pourable, thin with remaining coffee if necessary. Pour glaze over coffee cake and let cake stand until glaze is set, about 10 minutes, before serving. (This recipe can be doubled and baked in a 10- inch (12 cup) Bundt pan. Increase the baking time to about 1 hour.)


Calories 272 per serving (14 servings)
Carbohydrates 34 g(11%)
Fat 14 g(21%)
Saturated Fat 8 g(42%)
Polyunsaturated Fat 1 g
Monounsaturated Fat 4 g
Protein 3 g(6%)
Sodium 133 mg(6%)
Cholestero l61 mg(20%)
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Microwave brownie in a mug

Microwave Brownie in a Mug

Love at first bite?! You whip a few ingredients together in a mug, microwave it for about 40 seconds and end up with a gooey lava cake/brownie that tastes great and satisfies even a crazy chocoholic. And it was cooked in the microwave.


2 tablespoons butter

2 tablespoons water
1/4 teaspoon vanilla
1 tiny dash salt

4 tablespoons white sugar
2 tablespoons cocoa powder
4 tablespoons flour

Melt the butter in a coffee mug.

Add water, vanilla and salt and stir until smooth.

Add sugar, cocoa powder and flour and stir until all the lumps are out.

Put the mug in the microwave for 40 seconds (longer if you don't want the awesome gooey fudge center).

Enjoy with a glass of milk or a dollop of whipped cream. Or ice cream if you have it.
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Microwave Berry Jam


When you've been berry picking and have a surfeit of fresh berries on hand, refrigerator jam is a great option. And when you cook the berries in the microwave, instead of in a saucepan over a burner, you save yourself much of the stirring and "tending" this task would usually take.

PREP 3 mins. to 5 mins. TOTAL 13 mins. to 20 mins.
Yield: 1/2 to 3/4 cup jam.


2 cups berries, sliced if large (283g) 10 ounces
1/3 to 1/2 cup sugar, to taste (67g to 99g) 2 3/8 ounces to 3 1/2 ounces
1/8 teaspoon salt
2 tablespoons freshly squeezed lemon juice (28g) 1 ounce


Combine all of the ingredients in a large microwave-safe bowl. Make sure the bowl is large enough; the berries/sugar shouldn't fill more than 1/3 of the bowl, as they'll bubble up quite a bit as they cook.

Cook the berries for 5 minutes in the microwave.

Remove the bowl from the microwave, stir the berries, and cook for another 5 minutes.

Remove the bowl from the microwave, and stir thoroughly. If the mixture hasn't become sauce-like and slightly syrupy, cook for an additional 5 minutes.

Stir to combine any liquid, and refrigerate. The jam will thicken as it cools.


Can you use frozen berries? Yes. You'll probably need to cook them for 15 minutes rather than 10, due to their excess liquid.

What about using other fruits? We tried mango/strawberry, and it worked fine. Experiment; you'll soon discover your own favorite fruits, or fruit/berry combinations. Whatever fruit(s)
you choose, weigh out 10 ounces (about 2 cups), and go from there.

To make a berry or fruit sauce, simply serve the jam hot out of the microwave, rather than waiting for it to chill/thicken. Blueberry sauce is wonderful atop pancakes or waffles.

Can you double the recipe? Yes; you'll need to double the cooking time, as well.
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Lemon cake served with a goats’ cheese cream, lemon curd, sugared almonds and roasted rhubarb

Lemon cake served with a goats’ cheese cream, lemon curd, sugared almonds and roasted rhubarb


For the lemon cake
75g/2½oz unsalted butter, plus extra for greasing
3 medium free range eggs
2 lemons, zest and juice only
200g/7oz caster sugar
75g/2½oz crème fraîche
150g/5½oz plain flour
1 tsp baking powder

For the glaze
75g/2½oz icing sugar
1 lemon, juice only

For the lemon cake, preheat the oven to 180C/170C Fan/Gas 3. Grease and line a 20cm/8in square cake tin.

Melt the butter and set aside to cool slightly. Put the eggs, lemon juice and sugar in a bowl. Using an electric whisk, beat until the sugar is dissolved. Whisk in the butter and crème fraiche. Sift the flour and baking powder over the top and gently fold in. Stir in the lemon zest and spoon into the prepared tin.

Bake for 45-60 minutes, or until golden-brown and risen (the cake will split along the top). Put the cake on a wire rack to cool for 10 minutes before removing from the tin. Place a tray or a piece of baking paper underneath the rack.

For the glaze, whisk the icing sugar and lemon juice together in a bowl then pour over the still warm cake. Remove the tray or paper from underneath the cake and pour any excess back over the cake. Allow to cool before serving.
For the roasted rhubarb
300g/10½oz rhubarb, cut in 2cm/¾in pieces
1 tbsp caster sugar
1 orange, juice only

For the roasted rhubarb, preheat the oven to 200C/180C Fan/Gas 6.

Arrange the rhubarb in a single layer in a roasting tin. Sprinkle over the sugar and drizzle over the orange juice. Roast for 8-12 minutes, or until just tender.
For the lemon curd
4 lemons, zest and juice
110g/4oz butter
175g/6oz caster sugar
4 free-range eggs, beaten

For the lemon curd, put a heatproof bowl over a pan a gently simmering water (don’t let the bowl touch the water). Put the lemon zest, juice, butter and sugar in the bowl and whisk occasionally until the sugar is completely dissolved. Beat in the eggs and whisk until thickened and cooked through. Remove from the heat and allow to cool completely.

For the goats’ cheese cream
110g/4oz mild soft goats' cheese
50ml/2fl oz double cream
2 tbsp icing sugar

For the goat’s cheese cream, put all the ingredients in a bowl and mix well.
To serve
100g/3½oz candied almonds
4 tbsp lemon balm leaves or baby basil leaves

For the sugared almonds, preheat the oven to 130C/110C Fan/Gas 1 and line a baking tray with baking paper.

To serve
Cut the cake into cubes or small slices and arrange on serving plates. Dress the plate with lemon curd, roasted rhubarb, goats’ cheese cream, sugared almonds and lemon balm or baby basil leaves.
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Old Fashioned Rice Pudding


Ingredients :

2/3 c. Minute Rice
2 3/4 c. milk
1/2 c. raisins
1/3 c. sugar
1 tbsp. butter
1/2 tsp. salt
1/2 tsp. vanilla
1/4 tsp. nutmeg


Directions :

First step : Combine Minute Rice, milk, raisins, sugar, butter, salt, vanilla & nutmeg in a buttered 1 quart baking dish.

Second step : Bake in 350 degree oven for 1 hour, stirring after 15 mins & again when pudding is done.

Third step : Sprinkle with cinnamon.

Finally : Serve warm or chilled. Pudding thickens as it stands
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Almond Paste from scratch -
Cinnamon Sugar Blend -
Pate a Choux -
Pumpkin Pie Spice -
DIY Pumpkin Pie Spice -
Streusel topping -

Cobblers -
Crumble, Cobbler, Crisp, Buckle, Brown Betty: What's The Difference? -

Apple Brown Betty -
Cherry Cake Pudding -
Easy, Foolproof Cobbler with Any Fruit -
Blackberry Cobbler #1 -
Blackberry Cobbler #2 -
Chocolate Cobbler -
Easy Homemade Peach Cobbler -
Homemade Kentucky Blackberry Cobbler -
Apple Dumplings -
Mountain Dew Apple Dumplings -
Raspberry Crisp -
Cakes -
Impossibly Easy French Apple Dessert Squares
Easy Creamy Lime Squares -
Cinnamon Bun Cake -
Clementine Cake -
Coffee Mug Molten Chocolate Cake for Two -
Carrot Cake Roll -
Dump Cake -
Hawaiian Delite Cake -
Lemon Cake with Lemon Glaze -
Lemon Cake with Lemon Filling and Lemon Butter Frosting -
Mini Coconut Cakes -
Oatmeal Cake -
Pineapple Angel Food Cake -
Pound Cake -
Brown Sugar Caramel Pound Cake -
Cream Cheese Pound Cake -
Fresh Mint Pound Cake -
Pecan Pie Pound Cake  -
Classic Apple Crisp -
Deep Dish Apple Crisp Snickerdoodle Skillet -
Amaretto Pumpkin Cheese Cake-
Caramel Apple Cheesecake  -
Chocolate and Coffee Cheesecake -
Famous Woolworth Ice Box Cheesecake -
Frozen Peanut Butter Cheesecake -
Impossibly Easy Pumpkin Cheesecake  -
New York-Style Cheesecake & others-

Peanut Butter Bars -
Praline Cheesecake Squares -
Pumpkin Pie Lasagna -
Doughnut Muffins -
Pumpkin Spice Muffins -
Pumpkin Spice Pull-apart Bread -
Stolen -

Cookies -
Banana Applesauce Bars -
Brownie Brittle  -
Cheesecake Brownie Bites -
Chocolate Oatmeal No Bake Cookies -
Chocolate Oatmeal No Bake Cookies -
Cookies And Cream Cheesecake Cookies -
Cornflake Cookies
Cowboy Cookies -
Double Dark Chocolate Guinness Cookies -
Gingerbread -
KISSES Coconut Macaroon Blossoms -
Lemon Bars -
Two Ingredient Lemon Bars -
Microwave Chocolate Chip Cookies -
Microwave Brownie in a Mug -
Middle Eastern Date-Filled Cookies (Ma’amoul) -
Mocha Chocolate Chip No Bake Cookies -
Molasses Crinkles -
No-Bake Coconut Pecan Praline Cookies -
No Bake Reeses Krispy Cookies -
Peanut Butter Cookies -
Pear-Cinnamon Crisp with Pear Ginger Crumble - Pecan Pumpkin Pie Squares -
Pumpkin Coconut Macaroons -
Great-Aunt Annie's Traditional Shortbread-
Snickerdoodles -
Southern Creamy Pralines -
Snowball Cookies/ Italian Wedding Cookies -
Vanilla Bean Sables -

Fruit -
All Day Apple Butter - Apple Butter - Slow Cooker Apple Butter  -
Apple Butter Recipe – Slow Cooker -
Apple Paste - Dulce de Manzana -
Chia seed jelly or jams -
Goose-gog Fool -
Halloween Nibbles -
Mock Raspberry Jam aka Green Tomato Jam -
Refrigerator Jam -
Stewed Fruit - Fruit Compote -
Apple Sauce -

2 Minute Microwave Fudge -
2 Minute Microwave Fudge -
APPLE BETTY PIE (Microwave) -
Coffee Mug Molten Chocolate Cake for Two -
Microwave Almond Brittle -
Microwave Brownie in a Mug -
Microwave Chocolate Cookies -
Microwave Chocolate Pudding -
Mug Cake  (Microwave Cake for One Mix)-

Misc -
Eggnog Fudge  -
Hot Chocolate Float -
Cranberry Cheesecake Fluff -
Ice Cream – Kool-Aid -
Jello Salad - Any Flavor -
Old-Fashioned Buttercream Mints -
Peanut Butter Rolo Cups -
Pecan Praline Fudge  -
Pumpkin Pie Frozen Yogurt  -

Mint Tea With Lemon -

Nibbles -
Almond Brittle & Almond-Rosemary Brittle -
Apple Fritters -
15 Minute Microwave Caramels -
2 Minute Microwave Fudge -
Cracker Candy -
Dutch Blanket -
English Toffee -
Poptarts- Better Than -
Salted Chocolate Pretzel Bark -

Truffles- (

Apple Pie -
Apple Pie Filling & Apple Betty -
Fried Apple Pies -
Cinnamon Roll Pecan Pie -
Coconut-Pecan German Chocolate Pie -
English Toffee Pecan Pie -
French Coconut Pie -
Laura Bush's Texas Buttermilk Coconut Pie with Whipped Cream -
Green Tomato Pie -
Impossible Pie -
Key Lime Pie Dessert Shooters -
No Bake Lemon Pie -
The Best Pumpkin Pie Recipe -
Mini Roasted Apple Pies & more -
Original Pilgrim Pumpkin Pie -
Pie crust and Apple Pie -
Perfect All-Butter Piecrust -
Shortbread Crust - Sugar Cream Pie -

Puddings & Custards-
Mexican Chocolate Pots de Crème -
Microwave Chocolate Pudding -
Old Fashioned Rice Pudding -
Swedish Rice Pudding -
Lemon Curd -

Sauces & Syrups -
Chocolate Mint Syrup -
Chocolate Syrup from Tante -
Pecan and Sorghum Butter -
Whiskey Maple Cream Sauce -
Butter Rum Glaze -
Cherry Cake Pudding -

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Cinnamon-apple Twist Bread

This is bread with a twist — literally. Rolling the filling inside a log of dough (like the start of cinnamon buns), then cutting that log in half and twisting it leaves the filling half in and half out, resulting in a lovely swirled appearance. This versatile recipe allows you to make a cinnamon-y apple bread for breakfast or dessert, or a batch of rolls to accompany hot soup at lunchtime.

PREP 20 mins. BAKE 30 mins. to 35 mins. TOTAL 4 hrs
YIELD 2 loaves or 2 dozen rolls

Read more... )
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Dutch Butter Cake (Boterkoek)

Dutch Butter Cake2

A rich buttery cake that is simple to prepare with only 5 ingredients.

PREP TIME 10 mins COOK TIME 25 mins TOTAL TIME 35 mins

Serves: 9


½ cup (1 stick) salted butter, softened

¾ cup sugar

½ teaspoon vanilla extract

1 egg, beaten

1 cup all-purpose flour

Preheat oven to 350 degrees F.

Mix softened butter & sugar together in a mixing bowl. Add vanilla & egg, mix. Add flour & mix until completely incorporated.

Pour into a 8x8" square baking pan. Use a rubber spatula to smooth out the batter.

Bake in preheated oven for 25-30 minutes or until the edges are turning golden brown or until cake springs back when lightly touched.

Allow to cool for 30 minutes before cutting.
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Mocha Coffee Jelly

This mocha coffee jelly recipe perfectly pairs the flavors and textures of coffee jelly with a light mocha mousse.

TIP: To shorten prep time you can pour the coffee jelly mixture into the serving glasses and let it set there. Top with mousse and whipped cream.

To make the coffee jelly:

2 teaspoons instant coffee
2 cups hot water
1 tablespoon white sugar
3 tablespoons unflavored gelatin

To make the mocha mousse:

1/2 cup semi-sweet chocolate, plus extra for garnish
2 tablespoons butter
3 egg, yolks only
1/4 cup white sugar
1 1/2 cups heavy cream, whipped


Prepare the coffee jelly: Dissolve coffee in hot water. Add sugar and gelatin. Mix until gelatin has completely dissolved. Pour into a 9-inch square pan. Cool then chill in the refrigerator until set. Cut into cubes.

Prepare the mousse: Dissolve 1 teaspoon instant coffee in 1/2 cup coffee in the hot water.
1 teaspoon instant coffee
1/2 cup hot water

Melt chocolate in a double boiler. Remove from heat and add butter and half of the coffee mixture. Blend well. Cool.

In a saucepan, whisk egg yolks with sugar and remaining coffee mixture. Cook over low heat for about 1 to 2 minutes, stirring constantly.

Pour egg yolks mixture into the melted chocolate mixture. Mix until combined then fold in the whipped cream.

To assemble: Put cubed coffee jelly in dessert cups or glasses. Top with mocha mousse. Chill until set. Before serving, top with more whipped cream and chocolate shavings or cocoa powder.
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Bread Pudding
bread pudding


10 ounces loaf stale French bread, crumbled OR 6 -8 cups any type crumbled bread (if you use fresh french bread reduce milk to 3 cups)
2 cups sugar (granulated)
1⁄2 cup unsalted butter, melted
3 eggs
2 tablespoons pure vanilla extract
1 cup raisins
1 cup shredded coconut
1 cup chopped pecans
1 teaspoon cinnamon
1 teaspoon nutmeg
4 cups milk

Joes Whiskey Sauce

1⁄2 cup unsalted butter
1 1⁄2 cups powdered sugar
2 egg yolks
1⁄2 cup Bourbon


Grease a 9×13 inch baking pan. Set oven rack in lower third of the oven and preheat to 350 degrees.

Combine all pudding ingredients. Mixture should be very moist but not soupy. Pour the mixture into the prepared dish and bake 1 hour and 15 minutes until top is golden brown.

For Whiskey Sauce:
Cream butter and sugar in a saucepan over medium heat, beating until all butter is absorbed. Remove from heat and blend in yolks. Pour in bourbon gradually, stirring constantly. Sauce will thicken as it cools.
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Mackinac Island Fudge


40 minutes to prepare, Servings 16-20 depending on size of slices/pieces


8 tablespoons unsalted butter
½ cup milk
½ cup granulated white sugar
½ cup brown sugar, firmly packed
Pinch of salt
1 teaspoon vanilla extract
½ cup unsweetened cocoa powder
2 cups confectioners’ sugar


Mix butter, milk, salt, brown and white sugars in a heavy pan on medium heat. Bring to a boil and stir continuously for 6 minutes.

Remove from heat and cool briefly, then add vanilla, cocoa powder, and confectioner's sugar. Beat with an electric mixer until fudge is smooth and thick.

Pour onto a buttered baking pan. When cool enough to touch, use a spatula to help roll mixture into log form, wrap it in plastic wrap and place in freezer for 20 minutes.

Slice to serve. Enjoy!
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It says:
These are super easy to make, and come with a sweet and salty combination of flavors that we absolutely go nuts for! A crisp cookie base is covered with a chewy filling, and that chewy filling is topped with a delightfully delicious swirl of caramel and nuts. Our secret here is to toast the nuts before they go on top of the bars. Toasting really brings out that nutty flavor and makes the cookie taste a little more decadent and rich than it would otherwise.

Chewy Nutty Squirrel Bars

chewy nutty squirrel bars

40 minutes to prepare 24-32 bars


2 sticks unsalted butter, softened and divided
1 cup powdered sugar
1 ¼ cup flour
⅓ cup cocoa powder
1 (14 oz) can sweetened condensed milk
2 teaspoons vanilla
1 cup caramel baking chips
½ cup chopped almonds, pecans or walnuts
4 tablespoons heavy cream
1 teaspoon salt


Set aside 2 tablespoons of butter.

Preheat oven to 350°F. Line a 9x13-inch baking dish with parchment paper.

In a large bowl, beat sugar and 1 ¾ sticks butter until fluffy. Slowly add cocoa powder and flour and mix until well incorporated.

Transfer batter to baking dish. Press to spread around baking dish. Bake for 15 minutes.

In a medium saucepan on low heat, melt 2 tablespoons butter with sweetened condensed milk. Stir until thickened, remove from heat and add vanilla. Pour sauce over top of baked crust. Return to oven and bake until golden brown, 8-10 minutes.

Toast nuts in a dry pan until fragrant. Cool slightly then rough chop and set aside.

Melt caramel chips in microwave with 4 tablespoons heavy cream; 30 second intervals, stirring each time, for 2 minutes. Fold nuts and salt into caramel sauce, and pour over top and spread out to edges. Cool completely before cutting into bars.
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Sawdust Pie

sawdust pie

“This pie is super fast and easy to make. Putting bananas under the layer of whipped cream is optional, but I definitely recommend doing it. Save a few crumbs from your graham crackers to sprinkle over the top to make it look pretty!”


1 1/2 cup Domino sugar
1 1/2 cup coconut, flaked
1 1/2 cup Honey Maid graham cracker crumbs
1 1/2 cup pecans, coarsely chopped
7 egg whites, unbeaten

9 inch Pillsbury unbaked pie shell

Whipped cream
Sliced bananas


In large bowl combine first five ingredients.

Mix well by hand.

Pour into unbaked pie shell.

Bake in preheated 325° oven for 25 to 30 minutes….Do not over bake. Center should be gooey.

Serve topped with sliced bananas & whipped cream.

Quick Tip: Keep your leftover in the fridge.
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butter, for greasing
175g (6oz) plain dark chocolate (about 50% cocoa solids)
6 large eggs, separated
175g (6oz) caster sugar
2 tbsp cocoa powder
300ml (10fl oz) double cream
4 tbsp Baileys Irish Cream liqueur
For the icing
50g (13⁄4oz) icing sugar, sifted
2 tsp double cream
2–3 tsp Baileys Irish Cream liqueur
Essential kit

You will need a swiss roll tin, 30 x 23cm (12 x 9in) and 2cm (3⁄4in) deep and a small piping bag (optional).

Read more... )


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