Posts Tagged ‘quick desserts’
Fabulous Oatmeal-Bran Muffins
Moist, Light, Delicious & Bakes Up In 15 Minutes!
I am a big bran lover. Some of my friends associate bran as being a “necessary” dietary ingredient, but to me, bran is deliciously flavourful and it’s only a bonus that it’s healthy for me too. I found this recipe for Fabulous Oatmeal-Bran Muffins years ago on Allrecipes.com and instantly fell in love. While the original recipe is for cake, the batter can easily translate into muffins. And this dessert is easy and quick to pull together and amazingly moist and sweet when they’re done. It’s not uncommon for me to gobble up three in a row right out of the oven. Of course, I never make this recipe without adding raisins (which isn’t in the original recipe) and substituting butter for shortening. If you’re a bran lover too, you’re gonna thank me for this one! Enjoy!
FABULOUS OATMEAL-BRAN MUFFINS
1 1/2 cups boiling water
1/2 cup rolled oats
1/2 cup whole bran cereal
1 cup white sugar
1 cup packed light brown sugar
1/2 cup shortening (or butter)
2 eggs
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups all-purpose flour
3/4 cup raisins or nuts (optional)
Pour boiling water over oats and bran cereal, and let stand 10 minutes.
Combine the remaining ingredients, and add oat mixture to them. Pour into muffin tins or to make cake, use two 8 or 9 inch pans.
Bake at 350 degrees F ( 175 degrees C) for 15 minutes for muffins and 30 to 40 minutes for cake or until a toothpick inserted in the centre comes out clean.
Easy Addictive Chocolate Chip Oatmeal Cookies
It Only Takes 15 Minutes To Prep These Amazing Cookies!
Last week my friend Melanie at work gave me her favourite cookie recipe. I think she was hoping that since I love trying new recipes, I’d make some for her. Well, she was right. I was curious to try the Chewy Chocolate Chip Oatmeal Cookies that she had found on Allrecipes.com. Back in July I posted my favourite Oatmeal Cookie recipe, but I must admit that these cookies are fantastic as well. It’s a lighter cookie and of course the chocolate chips give it an added sweetness. Best of all, this dessert is easy and quick to make and I had all the ingredients on hand. Me and Melanie devoured these at work and I’m sure you and your friends will too. Enjoy!
CHEWY CHOCOLATE CHIP OATMEAL COOKIES
1 cup butter, softened
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
3 cups quick-cooking oats
1 cup chopped walnuts (optional)
1 cup semisweet chocolate chips
Preheat the oven to 325 degrees F (165 degrees C).
In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Creamy Caramel Flan
It Only Takes 15 Minutes To Prep This Cream Cheesy Dessert!
Growing up, I refused to try flan. I assumed it had a jello-like texture which didn’t appeal to me. Then, a few years ago, I decided to try this recipe with cream cheese. I don’t know why I was being adventurous, but I’m so glad I was. This recipe for Creamy Caramel Flan from Allrecipes.com is absolutely fabulous! Not only is this dessert easy and quick, taking only 15 minutes to prepare and requiring 6 ingredients, but it’s not jello-like at all. In fact, it has a smooth, creamy texture…hence the name…and the flavour is outstanding! It tastes like a caramel cheesecake. If you’re like me and feel unsure about flan, give this recipe a try. I’m confident you’ll love it. Enjoy!
CREAMY CARAMEL FLAN
3/4 cup white sugar
1 (8 ounce) package cream cheese, softened
5 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C).
In a small, heavy saucepan over medium-low heat, cook sugar, stirring, until golden. Pour into a 10 inch round baking dish, tilting to coat bottom and sides. Set aside.
In a large bowl, beat cream cheese until smooth. Beat in eggs, one at a time, until well incorporated. Beat in condensed and evaporated milk and vanilla until smooth. Pour into caramel coated pan. Line a roasting pan
with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
Bake in preheated oven 50 to 60 minutes, until center is just set. Cool one hour on wire rack, then chill in refrigerator 8 hours or overnight. To unmold, run a knife around edges of pan and invert on a rimmed serving platter.
Low Fat Warm Chocolate Pudding
You Only Need 20 Minutes To Make This Low Fat Treat!
I have friends that are trying to lose weight this New Year, but don’t want to cut out sweet treats, so I’m happy to have found this low fat recipe for Warm Chocolate Pudding on RealAge.com. Even better, is that this dessert is both easy and quick, only taking 20 minutes to make and requiring 7 simple ingredients. I’ve always loved chocolate pudding better than any other flavour. Strangely, I’ve never had warm pudding before but I can imagine a creamy, smooth, soothing dessert for a cozy winter’s night inside. And the fact that it’s low in fat, doesn’t hurt either…just remember to skip the whipped cream on top. Enjoy!
LOW FAT WARM CHOCOLATE PUDDING
1 large egg
2 1/4 cup(s) nonfat or low-fat milk, divided
2/3 cup(s) sugar, divided
1/8 teaspoon(s) salt
2/3 cup(s) unsweetened cocoa powder
2 tablespoon(s) cornstarch
1 teaspoon(s) vanilla extract
Lightly beat egg with a fork in a medium bowl.
Combine 1 1/2 cups milk, 1/3 cup sugar, and salt in a medium saucepan; bring to a simmer over medium heat, stirring occasionally.
Meanwhile, whisk the remaining 1/3 cup sugar, cocoa, and cornstarch in a medium bowl. Whisk in the remaining 3/4 cup milk until blended. Whisk the simmering milk mixture into the cocoa mixture. Pour the mixture back into the pan and bring to a simmer over medium heat, whisking constantly, until thickened and glossy, about 3 minutes. Remove from heat.
Whisk about 1 cup of the hot cocoa mixture into the beaten egg. Return the egg mixture to the pan and cook over medium-low heat, whisking constantly, until steaming and thickened, about 2 minutes. (Do not boil.) Whisk in vanilla. Serve warm.
Fudgy Chocolate Pie
This Warm, Chocolaty Pie Only Requires 6 Ingredients!
Happy New Year! As many of you were probably up late last night, and may not be in the mood to bake, I wanted to share a warm, delicious recipe that will take little effort. This 6-ingredient dessert is both easy and quick, and best of all, you can eat it almost right out of the oven because it’s best served warm. It’s called Fudgy Chocolate Pie and it’s more cake-like than pie, but it is fudgy and chocolaty and has the heavenly flavour of vanilla. It’s the perfect comfort treat on a lazy day. If you’re a nut fan like I am, adding chopped walnuts and serving with vanilla ice cream will only make this dessert better. Enjoy and have a sweet and scrumptious 2010!
FUDGY CHOCOLATE PIE
1/2 cup butter or margarine, melted
3/4 cup granulated sugar
1/3 cup cocoa
1/4 cup all-purpose flour
2 eggs
1 tsp vanilla
1/3 cup chopped walnuts (optional)
Preheat oven to 350 degrees. Grease a 9 inch pie plate and set aside.
In a large bowl, mix together the melted butter, sugar, cocoa and flour. Beat in the eggs and vanilla (stir in walnuts if you desire). Pour batter into pie plate and bake for 15-20 minutes or until the edges are firm to the touch but the middle is still soft.
Cool for 5 to 10 minutes or until the centre firms up, then serve warm.
Easy & Cute Peanut Butter Cup Cookies
Make This Easy Cookie Even Easier With Ready-Made Cookie Dough!
If you’re looking for a special treat that will liven up your holiday cookie tray, this is it! Peanut Butter Cup Cookies are cute, decadent, and a dessert that’s so easy and quick that you’ll finish your holiday baking in record time. I’ve made this recipe for years and always get comments on how adorable and delicious they are. The funny thing is that the peanut butter cup is the star, and I can’t take credit for making that. In fact, if you really want to simplify this recipe even more, you can buy ready-made cookie dough. It’s that easy! So spend less time in the kitchen this holiday season and more time with your friends and family. Happy Holidays!
EASY & CUTE PEANUT BUTTER CUP COOKIES
1 1/4 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened
1/2 cup firmly packed brown sugar
1/3 cup granulated sugar
1 egg
1 tsp vanilla
1 cup semi-sweet chocolate chips
1/2 cup walnuts (optional)
24 mini peanut butter cups
Preheat oven to 375 degrees F (190 degrees C). Grease a 24 mini-muffin tin.
In a small bowl combine flour, baking soda, and salt; set aside. In a large bowl beat together butter, brown sugar and granulated sugar until light and fluffy. Beat in egg and vanilla. Gradually add in flour mixture and beat at low speed until well blended. Stir in chocolate chips and nuts.
Place batter into tart shells filling only halfway. Bake 8 to 10 minutes or until edges are golden brown. Remove from oven and immediately insert peanut butter cups into the middle of the cookie. Be careful because the chocolate will melt as you press down. And don’t forget to remove the paper lining first. Cool to room temperature and enjoy!
Super Simple Toblerone Fudge
You Only Need 10 Minutes to Make This Creamy Fudge!
Growing up, my mom made all sorts of delicious homemade desserts, but she never experimented with fudge. I guess that’s why when I pick out easy and quick recipes, fudge is always forgotten…until now! I came across a super simple recipe for Toblerone Fudge on Kraft Canada’s website, and I thought it would be the perfect addition to my holiday cookie tray. Best of all, you only need 4 ingredients and 10 minutes to put it together, making for some stress-free baking this holiday season! The Kraft Kitchen Experts are even kind enough to recommend some techniques that will ensure the smoothest and creamiest fudge…I added their notes below. Your guests will be impressed! Enjoy!
TOBLERONE FUDGE
1/2 cup sugar
1/2 cup butter (not margarine)
3/4 cup canned regular FULL FAT evaporated milk (2% or fat free will not work)
1 bar (400 g) TOBLERONE Swiss Milk Chocolate, broken into pieces
LINE 8-inch square pan with parchment paper, with ends of paper extending over sides. Mix sugar, butter and evaporated milk in large saucepan.
BRING to full rolling boil on medium heat, stirring constantly. Make sure that you bring to a boil on MEDIUM heat. Bringing the mixture to a boil too quickly on HIGH heat will cause the butter to rise to the top. Boil 5 min., stirring constantly. Remove from heat. Add chocolate; stir until completely melted. Pour into prepared pan.
REFRIGERATE 3 hours or until firm. Use paper handles to remove fudge from pan; cut into squares. Keep refrigerated.
How to Easily Cut the Fudge: When cutting fudge, carefully wipe the knife blade between cuts with a clean damp towel. This prevents the fudge from building up on the blade, ensuring clean cuts that leave the edges intact.
Chocolate Chocolate Chip Cookies
Looks like a cookie, tastes like a brownie!
Whenever I have a cookie craving, I almost always bake the traditional chocolate chip. However, after trying this easy and quick recipe, that could change. These Chocolate, Chocolate Chip Cookies, from Allrecipes.com, are perfect in every way. Sinfully chocolate, without being too sweet and wonderfully chewy without being gooey. It’s like a brownie in cookie form! This treat is sure to liven up your cookie tray and be sure to add the nuts if you’re allergy-free, because the little crunch is heavenly. Enjoy!
CHOCOLATE CHOCOLATE CHIP COOKIES
1 cup butter, softened
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2 cups semisweet chocolate chips
1/2 cup chopped walnuts (optional)
Preheat oven to 350 degrees F (175 degrees C).
In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely. Makes 48 cookies.
Frightening Witch’s Finger Cookies
Whip Up These Creepy Cookies In A Snap!
I just love this spooky time of year. Right now I’ve got little plastic bats hanging all over my kitchen to get in the mood. As with any holiday, Halloween is a time to get creative with your baking, but that doesn’t mean festive treats need to be time-consuming and difficult. I just found an easy and quick dessert from KraftCanada.com that will look nice and creepy on your table. It’s called Frightening Witch’s Finger Cookies and it’s amazing how real they look! You only need 7 easy-to-find ingredients, and about 30 minutes to create these extremities, but your guests will think you slaved over your hot cauldron for hours. Enjoy these ghoulish treats and have a Happy Halloween!
FRIGHTENING WITHCH’S FINGER COOKIES
1-1/4 cups sliced almonds, divided
125 g (1/2 of 250-g pkg.) PHILADELPHIA Brick Cream Cheese, softened
1/2 cup butter, softened
3/4 cup icing sugar
1 tsp. almond extract
1/4 tsp. salt
1-1/2 cups flour
HEAT oven to 325ºF.
RESERVE 60 nuts for later use; process remaining nuts in food processor until finely ground. Beat cream cheese, butter, sugar, extract and salt in large bowl with mixer until light and fluffy. Gradually beat in flour. Stir in ground nuts. (Dough will be stiff.)
ROLL dough into 60 (3-inch) “fingers,” using 1 Tbsp. dough for each. Place, 2 inches apart, on baking sheets sprayed with cooking spray. Press 1 of the reserved nuts into dough in 1 end of each finger for the fingernail. Use sharp knife to make 3 crosswise slits in top of each finger for the knuckles.
BAKE 15 to 20 min. or until lightly browned. Cool 3 min. on baking sheet; carefully transfer to wire racks. Cool completely. TIP: Brush nuts with red food colouring before baking.
Easy Cream Cheese Pumpkin Roll
This Beautiful Dessert Takes Only 1 Hour to Complete!
Autumn is my favourite time of year. I love the crisp weather, the colourful leaves, and Thanksgiving. Oh, I get so excited when I think about a big turkey dinner with gravy, potatoes, cranberry sauce, and of course, anything pumpkin! I’m crazy about pumpkin! Just ask my brother and sister and they’ll tell you how I get obsessed with pumpkin treats this time of year. The recipe I’m going to share today, for this weekend’s feast, is an Easy Cream Cheese Pumpkin Roll from LIBBY’S® found at VeryBestBaking.com. I’ve made this many times and it’s always a hit because it looks beautiful, and it tastes great. I mean, how can you go wrong with the flavour of pumpkin and cream cheese, right? While this recipe is a little more complicated than my usual easy and quick desserts, it’s still quite simple if you follow the directions and it takes about an hour to complete. Your guests will love this! Happy Thanksgiving!
LIBBY’S® PUMPKIN ROLL
Cake:
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY’S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)
Filling:
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
COOKING TIP:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.