Archive for March, 2009
The BEST Easy Date Squares
Prepare These Thick & Delicious Squares in 1 Hour!
I walk around my neighborhood a lot, which really works up my appetite so when I get hungry MOST of the time I buy a date square. It is my favorite sweet snack to give me energy when I’m out. First of all you can get them anywhere, Starbuck’s, local bakeries, and even the grocery store. Second of all, they’re sweet and delicious! I figure that I’m eating fruit and oatmeal so it’s got to be a healthy snack, right? Well, today, for the first time ever, I decided to bake a homemade batch of date squares and it was so simple! I found the recipe at JoyofBaking.com, and although it calls for a food processor, which I don’t have, I found an alternate way, plus it cut back on my dish washing. When I made the date filling in the saucepan, I used a potato masher to smooth out the lumps. Then, when making the oatmeal crust, I used my clean hands to incorporate the butter into the dry mixture. This dessert was easy, quick and even better than the ones I buy at the store. And they even smell amazing while they’re baking! I think you’re going to thank me for this one. Enjoy!
THE BEST EASY DATE SQUARES
Date Filling:
3 cups (400 grams) pitted dates
1 cup (240 ml) water
1 teaspoon pure vanilla extract
Oatmeal Crust:
2 cups (200 grams) old fashioned rolled oats
1 cup (140 grams) all purpose flour
3/4 cup (160 grams) light brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1 cup (226 grams) cold unsalted butter, cut into pieces
Date Filling: Place the dates and water in a medium saucepan and cook over low heat, stirring occasionally, until the dates are soft and have absorbed most of the water (about 5 – 10 minutes). Remove from heat and stir in the vanilla extract. Let cool to room temperature and then puree in your food processor until smooth or use a potato masher. Set aside.
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter (or use a non stick cooking spray) an 8 x 11 inch (20 x 28 cm) or a 9 x 9 inch (23 x 23 cm) pan. Line the bottom of the pan with parchment paper. Set aside.
Oatmeal Crust: In the bowl of your food processor, place the oats, flour, sugar, baking soda, salt and ground cinnamon. Pulse to combine. Then add the butter and pulse until the mixture is crumbly. Press 2/3 of the mixture into the base of the prepared pan.
Spread the dates evenly over the oatmeal crust. Sprinkle the remaining dough evenly over the top of the dates. Bake for about 30 – 40 minutes or until golden brown. Place on a wire rack to cool. Once the squares have cooled, cover the pan with plastic wrap, and place in the refrigerator at least one hour or until firm enough to cut easily into squares.
These will keep, covered, in the refrigerator up to a week. Makes about 20 – 2 inch squares.
Dad’s Favorite Chocolate Layer Pie
Prepare This Cheesy Chocolate Pie in 30 Minutes!
Today is my dad’s birthday so I wanted to share his favorite pie with you. He just loves nuts and chocolate and this pie has a fabulous pecan shortbread crust, topped with cream cheese, chocolate pudding, and whipped cream! You just can’t go wrong with this amazing dessert…and it’s easy and quick! It only takes 10 minutes to cook the crust and 20 minutes to prepare…the hardest part is waiting the 2 hours for the pie to chill. I originally found this recipe at Allrecipes.com and I’ve been making it for years. It’s easy to adjust according to the ingredients you have on-hand. Of course you can make the crust without nuts if you prefer, or use a graham crust (homemade or store bought). I’ve even added a layer of sliced bananas before which was really good. It would even be fun to experiment with different flavors of pudding! But as-is, this dessert is sweet, creamy, cheesy and chocolaty with a buttery crunch. Let me know what you think and if you make any of your own unique substitutions! Enjoy!
CHOCOLATE LAYER PIE
1/2 cup chopped pecans
1/2 cup butter, melted
1 cup all-purpose flour
1 cup frozen whipped topping, thawed
1 (8 ounce) package cream cheese
1 cup confectioners’ sugar
1 (5.9 ounce) package instant chocolate pudding mix
2/3 cup milk
2 cups frozen whipped topping, thawed
Mix together pecans, melted butter, and flour. Pat into the bottom and up the sides of a 9 inch pie plate. Bake at 350 degrees F (175 degrees C) until lightly browned. Remove from oven, and set aside to cool.
In a mixing bowl, blend 1 cup whipped topping, cream cheese, and confectioners sugar until creamy. Spread into cooled crust.
Whisk together pudding mix and milk. Spread evenly over cheese layer, and then spread remaining whipped topping on top. Chill 1 1/2 to 2 hours.
Quick & Delicious Apple Tarts
Make & Eat These Tarts in Less Than an Hour!
When I asked my boyfriend what kind of dessert he wanted me to make last night he said apple pie, but I only had 3 apples in the fridge and at 7:30pm, I didn’t want to go out to the store. Then I remembered an episode of Sugar with Anna Olson that I saw recently where she made Apple Toffee Tarts which looked super easy! Unfortunately I couldn’t find the exact recipe that she prepared on her show, but nonetheless, my tarts turned out terrific! I especially love working with puff pastry because it’s easy and always tastes great, but the best part about making these tarts is that it doesn’t involve any apple chopping, only grating which took seconds! Both me and my boyfriend loved these and start to finish we were eating them in less than an hour…talk about an easy and quick dessert! Enjoy!
APPLE TOFFEE TARTS
1 1/2 cups peeled and grated apple
2 tsp lemon juice
1/3 cup light brown sugar, packed
1 tsp cinnamon
1 pkg frozen puff pastry, thawed in the fridge (about 12 oz package)
3/4 cup toffee bits
Preheat oven to 375 degrees F. and grease muffin or mini muffin tins.
Toss grated apple with lemon juice and let sit for 5 minutes. Squeeze out excess juices and toss apples with brown sugar and cinnamon.
On a lightly floured surface, roll out puff pastry into a rectangle 18 x 12-inches. Cut out dough to line a muffin or mini muffin tin. Spoon a little apple filling in center of each square and top with toffee bits. Bake for 20 to 25 minutes, until puffed and a rich golden brown. Serve warm or at room temperature.
Quick Tiramisu with Less Fat
It Only Takes 15 Minutes to Prepare this Lower Fat Tiramisu!
Being from an Italian family, I had Tiramisu a lot when I was growing up and I always loved it! The sweet coffee and cheese taste that just melts in your mouth…who couldn’t love Tiramisu?! But I was always under the impression that it was difficult to make…and also high in fat with all that mascarpone cheese. Well, I just found this recipe on Eatingwell.com for an easy and quick version that’s also lower in fat! It doesn’t make a huge cake like the kind I’m used to seeing at my family gatherings…actually the recipe says it makes 6 servings. For me that would mean 3 for me and 3 for my boyfriend…over 3 days of course! Whichever way you want to eat it, please enjoy and let me know how you like the easy and quick version of Tiramisu!
BABY TIRAMISU
1/2 cup nonfat ricotta cheese (4 ounces)
2 tablespoons confectioners’ sugar (or one of our recommended natural sweeteners)
1/2 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
12 ladyfingers (about 1 3/4 ounces)
4 tablespoons brewed espresso or strong coffee, divided
2 tablespoons bittersweet chocolate chips, melted (see Tip)
Combine ricotta, sweetener, vanilla and cinnamon in a medium bowl.
Place 6 ladyfingers in a 9-by-5-inch (or similar size) loaf pan. Drizzle with 2 tablespoons espresso (or coffee). Spread the ricotta mixture over the ladyfingers. Place another layer of ladyfingers over the ricotta and drizzle with the remaining 2 tablespoons espresso (or coffee). Drizzle with melted chocolate. Refrigerate until the chocolate is set, about 30 minutes.
Tip: To melt chocolate: Microwave on Medium for 1 minute. Stir, then continue microwaving on Medium in 20-second intervals until melted, stirring after each interval. Or place in the top of a double boiler over hot, but not boiling, water. Stir until melted.
Recipe Nutrition, a recipe yields six servings: Per serving: 107 calories; 2 g fat (1 g saturated fat, 0 g mono unsaturated fat); 3 mg cholesterol; 18 g carbohydrates; 3 g protein; 0 g fiber; 125 mg sodium; 29 mg potassium.
Easy Slow Cooker Desserts
Make Cheesecakes, Cakes, Rice Puddings & More in Your Slow Cooker!
When I think of slow cookers I think of my sister’s sweet and sour tender ribs or my friend’s delicious savory chicken, but I never think about desserts…until now. I just found a cool article written by Natalie Haughton, who is also the author of Slow & Easy: Fast-Fix Recipes for Your Electric Slow Cooker. In the article she shares cake, cheesecake, rice pudding, strata and fudge sauce recipes which all sound easy and delicious! I love all of the tips she gives to making desserts in the slow cooker, like watching the time carefully in order to prevent over baking, which she admits to doing. Unlike cooking dinner, desserts need less time to bake and should be monitored throughout. All in all the article is very informative and the desserts sound easy and quick! Please let me know if you try one…I’ve included the Chocolate Fudge cake recipe here.
CHOCOLATE FUDGE CAKE WITH PEANUT BUTTER GANACHE
2 1/4 cups all-purpose flour
1 1/2 cups sugar
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
Dash salt
1 stick (4 ounces) butter, melted
1 tablespoon cider vinegar
1 tablespoon vanilla
1/3 cup semisweet chocolate chips
Butter bottom and sides of a 4-quart round electric slow cooker. Line bottom with a round of nonstick foil cut to fit bottom of pot. In a large bowl, combine flour, sugar, cocoa powder, baking soda and salt. Whisk gently to blend dry ingredients. Add melted butter, vinegar, vanilla and 11/2 cups cold water. Whisk vigorously until batter is well-blended and smooth. Stir in chocolate chips.
Turn batter into lined pot, spreading out evenly. Cover and cook on the low heat setting 4 1/2 to 5 hours, or until a cake tester inserted in center comes out clean. (Do not cook on the high heat setting as the cake will burn around the sides.)
Uncover and remove insert from cooker. Carefully run a knife all around edges to loosen cake. Let cool in pot 15 to 20 minutes. Then run knife around sides again before gently turning cake out of pot. You may have to coax it a bit with a spatula. Peel off foil and carefully turn cake right side up on a serving plate. Let cool completely.
Spread warm Peanut Butter Ganache over top and sides of cake. Use a small offset spatula or a dinner knife to draw swirls or a patterned design on top of cake. Let cool until set. Refrigerate until serving time. Makes 10 to 12 servings.
PEANUT BUTTER GANACHE
1 cup semisweet chocolate chips
1/3 cup chunky peanut butter
1/4 cup heavy whipping cream
In a glass bowl or a 2-cup glass measuring cup, combine all 3 ingredients. Heat in a microwave oven on high power for about 1 1/2 minutes or until chocolate is melted when stirred. Mix until ganache is smooth and well-blended. Let stand or refrigerate briefly until frosting is of spreading consistency. Makes about 1 cup.
Easy Irish Creamy Fudge
A Simple Fudge to Celebrate St. Patrick’s Day!
Happy St. Patrick’s Day! Although this day was traditionally celebrated by Irish Christians, it’s nice to know that now-a-days it’s a holiday that anybody can celebrate! And not only can you show your Irish spirit by wearing green, but you can also celebrate by eating Irish food! Since this is a site for desserts easy and quick, there won’t be any Lamb Stew or Corned Beef recipes here, but I did find a simple dessert that’s perfect for this day…Irish Creamy Fudge! Food Television Host Anna Olson shared this recipe on her show Sugar, and though I have yet to try it, I don’t think you can go wrong with this! I love the flavor of Irish Cream liqueur and combined with the sweet, sugary taste of fudge, I imagine this is a melt-in-your-mouth heavenly dessert. Enjoy your Irish day!
IRISH CREAMY FUDGE
1/2 cup evaporated milk
1 cup light brown sugar, packed
1 cup white sugar
3/4 cup unsalted butter
1/4 tsp salt
1 tsp vanilla extract
1/4 cup Irish Cream liqueur
2 1/4 cups icing sugar, sifted
Grease an 8-inch square pan and line with parchment paper so that it hangs over the sides.
Stir evaporated milk, brown sugar, white sugar, butter and salt in a heavy-bottomed saucepot. Bring to a boil over medium heat, stirring often, and cook until 238 °F (use a candy thermometer to gauge). Remove from heat, stir in vanilla and Irish Cream and scrape into a bowl or mixer fitted with the paddle attachment. With the mixer on low speed or electric beaters, add in the icing sugar in three additions, mixing well after each addition. Scrape fudge into prepared pan and let cool completely before slicing.
Spring Break Desserts Kids Can Make!
Edible Dirt Is Only One of Many Easy Desserts For Kids!
It’s Spring Break time again! Oh how I used to love having a week off this time of year. My family never went on vacation during the break (we waited until July to drive to Florida) so I used to keep myself busy around the house. There was always lots to do like playing with barbie, watching tv and skipping outside but by the end of the week I got pretty bored, so I wanted to give parents and kids some ideas…easy dessert ideas, that is! I found some great ideas for easy dessert recipes on Suite101.com that kids and parents can make together. Recipes include Cat’s Eyes which requires crackers, peanut butter, banana and raisins; Microwave Carmelcorn with popcorn, sugar, butter and syrup; and Dirt Cups which I included below. I always thought it was a neat idea to make a dessert that resembles dirt…it might not look appetizing to an adult, but just one bite of the sweet chocolate pudding and oreo cookie crumbs and I’m sure I’d forget all about that! So have a fun spring break and let me know if you try any of these cool easy treats!
DIRT CUPS
2 cups milk
1 package chocolate pudding, instant
3-1/2 cup Cool Whip
16 oz Oreos
8 gummy worms
8 plastic flowers
Crush Oreos in a zip-lock bag and set aside. Pour milk into medium bowl, add pudding mix. Beat until well blended for about 1 -2 minutes. Let stand 5 minutes. Stir in cool whip and half of cookies.
To Assemble: Place 1 tablespoon of crushed cookies in bottom of 8 oz cup. Fill cups about 3/4 full with pudding mixture. Top with remaining crumbs. Garnish with a plastic flower in middle and put a gummy worm halfway out of the “dirt”.
Angel Food Cake…Fat Free!
Homemade Angel Food Cake Tastes Better & Easy to Make!
Every year my sister asks our mother to make her an angel food cake for her birthday. I’m a vanilla cake person myself, but I have to admit the angel food cake is quite delicious. My mom adds a layer of chocolate pudding to the store bought cake which adds some depth and flavor since the cake alone is so light and simple. Well, after doing some reading about angel food cakes I learned that the homemade kind has a much nicer, sweeter taste than store bought, and can stand alone without puddings and icings and such. I came across an article at GadsdenTimes.com that gives great tips on making homemade angel food cake and it even claims that it’s easy to make! One simple tip is to use room-temperature egg whites because they will beat to a greater volume. Even better, the article claims that angel food cake is fat-free! That sounds good to me! The best part is that the article includes a recipe for Vanilla Butter Nut Angel Food Cake…doesn’t that sound delicious? I’m excited to make this because the recipe sounds easy and delicious, plus I’m curious to find out if angel food cake really does taste great on its own! Let me know what you think if you try this out!
VANILLA BUTTERNUT ANGEL FOOD CAKE
1 1/4 cups confectioners’ sugar
1 cup cake flour
1 1/2 cups egg whites (12 to 14 egg whites)
1 1/2 teaspoons cream of tartar
1 teaspoon vanilla extract
3/4 teaspoon vanilla butternut flavoring
1/4 teaspoon salt
1 cup granulated sugar
Preheat oven to 375 degrees. In small bowl, stir together the confectioners’ sugar and flour; set aside.
In a large bowl, combine egg whites, cream of tartar, vanilla extract, vanilla butternut flavoring and salt. With mixer at high speed, beat until well mixed. Beating at high speed, sprinkle in granulated sugar, 2 tablespoons at a time; beat just until sugar dissolves and whites form stiff peaks. Do NOT scrape bowl during beating. With rubber spatula, fold in flour mixture, about 1/4 cup at a time, just until flour disappears. Pour mixture into ungreased 10-inch angel food pan and with spatula, cut through batter to break any large air bubbles.
Bake 35 minutes or until top of cake springs back when lightly touched with finger. Any cracks on surface should look dry. Invert cake in pan on funnel; cool completely. With spatula, loosen cake from pan and remove to plate. Makes 12 servings.
Strange But Delicious Cracker Treat
Transform Crackers into Chocolate Treats in under 30 Minutes!
When I tried this recipe several years ago, I thought it sounded really weird…weird because it’s made with soda crackers and chocolate. What a strange combination, I thought…until I tried them! When I made them again today, I fell in love all over again. The butter and sugar mixture transforms the crackers into sweet crunchy toffee goodness. The chocolate on top makes these taste like the candy bar Skor. Most importantly this recipe is the epitome of desserts…easy and quick! You can make these in under 30 minutes! Even though you’re supposed to wait until the chocolate cools and firms up, I couldn’t wait and still found them sweet and delicious when they were warm…although a little messy. I used toffee bits instead of walnuts because I didn’t have any…it worked out great but I think nuts would be even better. Let me know what you think!
SODA CRACKER COOKIES
35 soda crackers
1 cup butter
1 cup semisweet chocolate chips
3/4 cup finely chopped walnuts (I used toffee bits)
1 cup packed brown sugar
Preheat oven to 375 degrees F (190 degrees C). Line a 15 x 10 inch baking pan with foil and grease it well. Line the pan with soda crackers.
In a medium saucepan, melt the butter. Add the brown sugar and cook stirring it until it dissolves. Bring to a boil and cook about 3 minutes, stirring constantly. Immediately pour mixture over the soda crackers.
Bake for 3 to 5 minutes or until the mixture starts to bubble. Drop the chocolate chips over the hot cookies and let it set for a few minutes. Spread the chocolate evenly. Sprinkle with nuts. Let cool, then cut into bars.
Baking Tips for Brownies
How to Bake the Perfect Brownie for You!
For the most part, brownie desserts are so easy and quick to make. They require only a few simple ingredients and they bake in one pan for a short period of time. But I find that with brownies you never know what kind you’re going to get! I mean, will it be fudgy, chewy, or cake-like? Well, I recently got a great email from Bakespace.com that explained the tricks to getting the type of brownie texture you’re looking for. Check it out!
WHAT MAKES A BROWNIE A BROWNIE?
While the classic brownie recipe includes just a few ingredients (butter, sugar, chocolate, eggs, and flour), brownies can come in all shapes, sizes and flavors. Here are a few popular varieties:
FUDGE BROWNIES are made with less flour and no leavening (baking powder). Melting the butter rather than creaming it with sugar yields denser, fudgier brownies.
CAKE-LIKE BROWNIES contain less butter and more flour than fudge brownies, as well as a bit of baking powder, to make them softer and lighter. Often the softened butter is creamed with the sugar rather than melted with the chocolate. Many cake-like recipes call for a splash of milk, which also gives brownies a light texture.
CHEWY BROWNIES get their texture by modifying two ingredients: an extra egg (or two) and a combination of different types of chocolate, such as unsweetened and semisweet. Combining these ingredients with a few tablespoons of cocoa powder helps round out the flavor and thicken the texture for a rich, satisfyingly chewy result.
BLONDIES are really butterscotch bars made with brown sugar, butter, and eggs (and usually nuts as well), but no chocolate. Blondies typically have a cake-like texture.