Posts Tagged ‘baking recipes’
Easy Brownie & Fruit Kabobs
These Adorable ‘No-Bake’ Treats Take Minutes To Prepare!
In honour of Canada Day and Independence Day, I wanted to share this dessert that is perfect for a summer party and doesn’t involve baking in a hot kitchen. These are called Brownie and Fruit Kabobs and they look amazingly tempting on a dessert platter and best of all they’re easy and quick to make. This recipe, as posted on LifeMadeDelicious.ca uses packaged brownies that require baking, but I recommend skipping this step and using store bought mini-brownies. This will cut down your preparation time and also avoid having to use a hot oven. Feel free to get creative with the ingredients. If you’re not a chocolate fan, maybe use marshmallows instead…imagine using strawberries and marshmallows for a patriotic Canada Day look! Have fun making these adorable kabobs and enjoy this festive weekend!
EASY BROWNIE & FRUIT KABOBS
1 pkg (roll type) Pillsbury Refrigerated Brownies OR a package of prepared brownie bites
4 cups (1 L) fresh pineapple chunks
5 cups (1.25 L) halved fresh strawberries
10 large bananas, cut into 1-inch pieces
1/2 cup (125 mL) semisweet chocolate chips
1/4 cup (50 mL) butter or margarine
20 (10-inch) bamboo skewers
Make brownies as directed on package. Cool completely, then cut into 1 1/4-inch squares.
Line cookie sheets with waxed paper. Alternately, thread 3 brownie pieces, 2 pineapple chunks, 2 strawberry halves and 2 banana slices on each skewer. Place kabobs on waxed paper.
In small microwaveable bowl, microwave chocolate chips and butter uncovered on High 1 to 2 minutes, stirring once until chocolate is melted. Drizzle over kabobs. Makes 20 kabobs.
Easy Carmelita Bars
Crumbly & Gooey Cookie Bars Are Ready In About 45 Minutes!
My friend Daisy recently came to stay with me for the weekend and I wanted to make a treat for us to snack on. In between laundry and vacuuming I quickly whipped up a batch of carmelitas! This dessert from Cooks.com is quick and easy using oatmeal for the crust and topping, and caramel syrup, nuts and chocolate for the gooey centre. This killer combination was to die for! It was such a hit and it didn’t take long for us to wolf them down. Everyone’s going to love these! Enjoy!
EASY CARMELITA BARS
Crust/Topping:
2 c. flour
2 c. oatmeal
1 c. brown sugar
1 tsp. soda
1/2 tsp. salt
1 1/2 c. melted butter
Gooey Centre:
1 (12 oz.) pkg. chocolate chips
1 c. walnuts or pecans, chopped
1 (12 oz.) jar caramel ice cream topping
6 tbsp. flour
Combine crust/topping ingredients and press 1/2 of mixture in a greased 9 x 13 inch pan. Bake at 350 degrees for 10 minutes.
Sprinkle chocolate chips and nuts over baked mixture. Combine caramel topping with flour. Pour over chips and nuts. Top with remaining crumb mixture. Bake 20 minutes at 350 degrees. Chill for easy cutting.
Wacky Chocolate Cake
Easy & Moist With No Eggs Or Milk!
Last week I wanted to treat my co-workers to a mid-week dessert that was easy and quick for me to bake on a Wednesday night. I recently heard about something called a “wacky cake” which is a cake made with no eggs or milk. Wikipedia.org says that this kind of dessert might have originated during World War II as a result of food rationing. So when I found a recipe at Allrecipes.com, I was curious to find out what this eggless, milkless cake would taste like. The required ingredients are things I already have in my baking cupboard, and for the icing I just used a can of ready-made frosting. Best of all you don’t need to dirty any bowls because all the ingredients are mixed in the baking dish! In less than 30 minutes my cake was done and the result was a thick, moist, not-too-sweet chocolate cake. I’m so impressed and happy to know that when I’m out of dairy products I can still put together a delicious dessert that’s easy and quick. You’ve got to try this recipe! Enjoy!
WACKY CHOCOLATE CAKE
1 1/2 cups all-purpose flour
1 cup white sugar
4 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon cider vinegar
6 tablespoons vegetable oil
1 cup water
1 can cake frosting
Preheat oven to 350 degrees F (175 degrees C).
Sift flour, sugar, salt, soda, and cocoa together into an 8×8 inch (I used a 9×9 and the cake still turned out nice and thick) ungreased cake pan. Make three depressions. Pour oil into one well, vinegar into second, and vanilla into third well. Pour water over all, and stir well with fork.
Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes (I needed less than 30 minutes in the 9×9 pan) or until tooth pick inserted comes out clean. Frost with your favorite icing.
Mini Donut Muffins
Make these “healthy donuts” in only 30 minutes!
I was so excited to bake these treats after work today. I walked through my door at 5:05pm and exactly 30 minutes later I was popping warm mini donut muffins in my mouth! Talk about a dessert that is both easy and quick! I found this recipe at Allrecipes.com and I’m thrilled to share it with you. All you need are simple ingredients and a mini muffin pan. And although they are technically muffins, the sugary coating makes them taste like the mini donuts you buy at the fair…except they aren’t fried in oil. Your friends and family will beg you for more. Enjoy!
MINI DONUT MUFFINS
1/2 cup white sugar
1/4 cup margarine, melted
3/4 teaspoon ground nutmeg
1/2 cup milk
1 teaspoon baking powder
1 cup all-purpose flour
1/4 cup margarine, melted
1/2 cup white sugar
1 teaspoon ground cinnamon
Preheat oven to 375 degrees F (190 degrees C). Grease 12 mini-muffin cups. (I got 18 muffins!)
Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about three-fourths full.
Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes. (Mine were ready in 10 minutes so watch carefully).
While muffins are baking, place 1/4 cup of melted margarine in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.
Easy Babe Ruth Bars
You’ll Need Cornflakes & Peanut Butter To Make This…In Only 15 Minutes!
Last night I was in the mood for a peanuty treat and in my recipe hunt online I found these Babe Ruth Bars on Allrecipes.com. I have no idea why they’re called Babe Ruth Bars, but if somebody out there knows, please let me know! What attracted me to this dessert is how easy and quick it is to make. You don’t even need to bake it! Just heat and mix the ingredients in a pot then press in a dish. This sweet, chewy yet crunchy treat definitely satisfied my peanut craving. Taking only 15 minutes to prepare, this recipe is a keeper. Enjoy!
EASY BABE RUTH BARS
1 cup peanut butter
1 cup white corn syrup
1/2 cup packed brown sugar
1/2 cup white sugar
6 cups cornflakes cereal
1 cup semisweet chocolate chips
2/3 cup peanuts
In a large saucepan over medium heat, combine the peanut butter, corn syrup, brown sugar and white sugar. Cook stirring occasionally until smooth. Remove from heat and quickly mix in the cornflakes, chocolate chips and peanuts until evenly coated.
Press the entire mixture gently into a buttered 9×13 inch baking dish. Allow to cool completely before cutting into bars.
Easy Bunny Cake
This Fancy Cake Is Easy & Quick To Make!
Easter is approaching fast and I’m very excited to see all the bunny desserts in the stores. The good news today is that you can make your own with this easy and quick recipe from LifeMadeDelicious.ca. It starts with a box of cake mix, ready-made frosting, and you can pretty much get creative with the rest. Kids are sure to love the look of this easy cake, and your friends will think it’s store-bought. It’s sure to be a hit this Easter! Enjoy!
EASY BUNNY CAKE
1 box Betty Crocker* SuperMoist* Golden cake mix
Water, vegetable oil and eggs called for on cake mix box
2 containers Betty Crocker* Creamy Deluxe* vanilla frosting
Neon purple and/or pink food colour
Construction paper (inedible)
2 small marshmallows, cut in half, flattened
2 small jelly beans, cut in half
2 (5-inch) strips rainbow-coloured sour candy, separated into strips
2 large jelly beans or candy-coated chocolate-covered peanut candies
2 rectangular-shaped white chewing gum, cut in half
2 large marshmallows
Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for 2 (8-inch or 9-inch) round cake pans, using water, oil and eggs.
In medium bowl, tint 1 container frosting with neon purple food colour. Using 1 cake round, cut in half to form 2 semicircles. Put halves together with 1/4 cup frosting to form body. Place upright on serving plate, cut side down.
Frost cake with frosting. Cut ears from construction paper; insert into cake. Using toothpicks to attach, use 2 small marshmallow halves and 2 small jelly bean halves for eyes. Use large jelly bean for nose and sour candy strips for whiskers. Place gum halves just below nose for teeth. Use large marshmallow for tail.
Repeat with remaining cake to make second bunny, using pink neon food color. Frost and decorate as above.
Frost cake with frosting. Cut ears from construction paper; insert into cake. Using toothpicks to attach, use 2 small marshmallow halves and 2 small jelly bean halves for eyes. Use large jelly bean for nose and sour candy strips for whiskers. Place gum halves just below nose for teeth. Use large marshmallow for tail.
Repeat with remaining cake to make second bunny, using pink neon food color. Frost and decorate as above.
Easy St. Patrick’s Day Punch
Make This Green Punch In Minutes With 5 Easy Ingredients!
Happy St. Patrick’s Day! In the spirit of the holiday I have worn a green shirt and found this easy and quick punch recipe at Bakespace.com. As it’s also March Break at many schools, the kids will love helping you make this sweet drink that consists of pineapple juice, lime juice and lime sherbert. Sherbert was always my favourite cold treat as a kid. A touch of green food colouring makes this drink festive whether you stay home with the kids or are throwing a party. Either way, enjoy your day…and the punch!
EASY ST. PATRICK’S DAY PUNCH
46 oz pineapple juice
24oz limeaid concentrate
5 drops green food color (optional)
1 liter 7 up
lime sherbert
Mix the pineapple, limeaid and food color , pour into a punchbowl add 7 up scoop lime sherbert into punch. Enjoy!
Cheesecake Cookie Pie
Make This Cheesecake In About 30 Minutes!
I’ve made a lot of cheesecakes over the years, some were good, some were bad and some were complicated. This one is easy, quick and super delicious, combining a cheesecake with a buttery shortbread crust. At first I wasn’t sure what to call it, as the original recipe on Allrecipes.com calls it Cream Cheese Cookies, but to me it was more of a traditional cheesecake that can easily be cut into cookie bar squares. Whatever you call it, you’re gonna love this dessert. Enjoy!
CHEESECAKE COOKIE PIE
1/3 cup butter
1/3 cup packed brown sugar
1 cup all-purpose flour
1/2 cup chopped walnuts
8 ounces cream cheese
1/4 cup white sugar
1 egg
2 tablespoons milk
1 teaspoon lemon juice
1/2 teaspoon vanilla extract
Preheat oven to 375 degrees F (190 degrees C).
Cream together butter and sugar. Add flour and nuts. Pat into a 9 x 9 pan (I used an 8 x 8 pie plate). (Reserve some crumble for the top.) Bake for 12 minutes.
Cream together cream cheese, sugar and add remaining ingredients Pour on top of crust. Sprinkle reserved crumbs over top. Bake for 20 minutes. Let cool.
Blackforest Stuffed Cupcakes
It Takes 10 Minutes To Prep This Perfect Valentine Treat!
What better way is there to show your Valentine you adore him or her than to bake a homemade dessert? I found these adorable cupcakes on CookingWithPhilly.com and not only is this dessert easyand quick, taking 10 minutes to prepare, it also only requires 6 ingredients! And who doesn’t like chocolate, cream cheese and cherries right? I hope your sweetie falls in love with these delectable cakes putting you both in a romantic mood this weekend. Enjoy!
BLACKFOREST STUFFED CUPCAKES
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (250g) PHILADELPHIA Brick Cream Cheese, softened
1 egg
2 Tbsp. sugar
1 can (19 fl oz /540 mL) cherry pie filling, divided
1 cup thawed COOL WHIP Whipped Topping
Preheat oven to 350°F. Prepare cake batter as directed on package for the light or low-fat version; set aside. Mix cream cheese, egg and sugar until well blended.
Remove 3/4 cup of the cherry pie filling for garnish; set aside. Spoon 2 Tbsp. cake batter into each of 24 paper-lined medium muffin cups. Top each with 1 Tbsp. each of the cream cheese mixture and the remaining cherry pie filling. Cover evenly with remaining cake batter.
Bake 20 to 25 minutes or until toothpick inserted in centers comes out clean. Cool 5 minutes; remove from pan to wire racks. Cool completely. Top with whipped topping and reserved cherry pie filling just before serving. You can also top with chocolate shavings for an added touch.
Superbowl Chocolate Popcorn
It Only Takes 10 Minutes To Prepare This Game Day Snack!
With the Superbowl coming up this Sunday, I wanted to share a dessert that is easy, quick and guy-friendly. I found this recipe for Milk Chocolate Popcorn at CooksRecipes.com and thought it was the perfect sweet snack for game day. It’s got the best of both worlds with chocolate for sweetness and peanuts for saltiness. All you need is 5 ingredients and 10 minutes to put it all together. Plus it’s an easy snack to scarf down while your eyes are fixed on the tv. I hope this dessert scores a touchdown in your house this Sunday! Enjoy!
SUPERBOWL CHOCOLATE POPCORN
12 cups popped corn
1 (12-ounce) can salted peanuts
1 3/4 cups (11.5 ounce package) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels
1 cup light corn syrup
1/4 cup (1/2 stick) butter or margarine
Preheat oven to 300°F (150°C). Grease large roasting pan. Line serving plate with wax paper.
Combine popcorn and nuts in prepared roasting pan. Combine morsels, corn syrup and butter in medium, heavy-duty saucepan. Cook over medium heat, stirring constantly, until mixture boils. Pour over popcorn; toss well to coat.
Bake, stirring frequently, for 30 to 40 minutes. Cool slightly in pan; remove to prepared serving plate. Store in airtight container for up to two weeks. Makes 14 servings