Posts Tagged ‘desserts’

03/31/10
Amy

(Cooking) Resurrection Rolls


Resurrection Rolls are a fun and easy way to incorporate the real meaning of Easter into the holiday, while simultaneously introducing an easy and yummy family tradition. These sweet rolls begin by wrapping a dipped marshmallow in biscuit dough. When they bake, the biscuit holds it’s shape, but the marshmallow disappears leaving an empty “tomb”.

rollsResurrection Rolls

1 can refrigerated biscuit dough (10 biscuits)
10 large marshmallows
4 T butter
4 T sugar
1 1/2 t cinnamon

1. Melt butter in a small bowl. Mix cinnamon and sugar in another small bowl. Set aside.

2. Pat each biscuit into a flat circle.

3. Roll a marshmallow in the melted butter and then roll it in the cinnamon and sugar mix. Set dipped marshmallow in the center of the flattened biscuit and wrap it by pulling the edges of the biscuit all towards the top. Thoroughly pinch closed and place seam side down in a paper lined muffin cup. Repeat with all marshmallows.

4. Bake at 375 for 10-12 minutes.

*Optional – Top with a small amount of a powdered sugar glaze.

*Tip - Be sure to use fresh marshmallows. If the marshmallows are older and have started to harden, they will not fully melt.

01/04/10
Amy
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(Cooking) Dipped Oreos


Every holiday season, I look forward to those fudge dipped Oreos gracing the grocery store shelves. And every holiday season, I buy the overpriced box of only twelve dipped cookies and savor every bite.

This year as I indulged in my delectable holiday cookie, it dawned on me how easy and much cheaper they would be to make. And an added bonus? I could use double-stuffed Oreos! As you may have seen in my Photography 365 – 2010, I was not disappointed.

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To make this yummy treat, all I did was melt Almond Bark/Vanilla Candy Coating (you could also splurge and use real white baking chocolate, but I found this cheaper alternative did nicely) in the microwave for 30 seconds, stirred it, and continued to cook and stir in 15 second intervals until it was melted. Then, using a pair of tongs, I dipped each cookie until it was completely coated. The cookies were then set on parchment paper until they hardened.

Eat and enjoy!

*Tip – For a decorative touch, you can drizzle the dipped cookies with melted dark chocolate and/or add a slice of strawberry to the top.

10/17/09
Amy
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(Cooking) Chocolate Satin Pie


If you are craving something light and chocolaty, then you will fall in love with this creamy, chilled, chocolate delight.

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Chocolate Satin Pie

1 cup sugar

3/4 cup butter

3 oz unsweetened chocolate, melted

1 tsp vanilla extract

3 eggs

1 Oreo pie shell

Cream the butter and sugar in a mixer for 4 minutes or until light and fluffy and the sugar has dissolved. Add chocolate and vanilla and mix one more minute. Add the eggs one at a time, beating on high for at least 1 ½ minutes after each egg. Scrape down the sides of the bowl after each addition. Transfer to the pie shell and chill 5 to 24 hours in the refrigerator, or 15 minutes in the freezer.

Top with whipped cream.

09/19/09
Amy

(Cooking) Blueberry Buckle


Our family has chosen to do a reduced-gluten diet at home so a lot of my baking is done with a gluten-free (wheat-free) flour mix. I determined early on, though, to not let that choice restrict our enjoyment of eating and have strived to convert many of our favorite traditional dishes to a gluten-free variety.

This original Blueberry Buckle recipe is a treat that a good friend of mine makes and that my family has fallen in love with. Here is the original recipe and the converted gluten free recipe. The directions are the same for each combination. Which ever one you choose, I know you won’t be disappointed!

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Blueberry Buckle
1/2 c. oil
3/4 c. sugar
1 egg
2 c. flour
2 1/2 t. baking powder
1/4 t. salt
1/2 c. milk
2 c. blueberries

Topping:
1/2 c. sugar
1/2 c. flour
1/2 t. cinnamon
1/4 c. butter

Blueberry Buckle Gluten Free
1/2 c. oil
3/4 c. sugar
1 egg
*1 1/2 c. gluten free flour mix
1 T baking powder
1/4 t. salt
3/4 t. xanthan gum
2/3 c. milk
2 c. blueberries

Topping:
1/2 c. sugar
*1/2 c. gluten free flour mix
1/2 t. cinnamon
1/4 c. butter

*Gluten free flour mix: 6 c. brown rice flour, 2 c. potato starch, 1 c. tapioca starch

Directions:

Cream oil and sugar, then add the egg. Combine dry ingredients and add to oil and sugar mix alternately with the milk. Spread into a greased 9″ square pan. Top with blueberries. Mix topping ingredients and sprinkle over the blueberries. Bake at 350 degrees for 45 minutes or until toothpick comes out clean.