Category: Desserts

Recipes for Dessert

Categories
Bars Desserts Recipes with Pictures

Zucchini Brownies

I found this recipe on the All Recipes website. These are absolutely the best brownies I have ever had.

Zucchini Brownies

1/2 C. vegetable oil
1 1/2 C. white sugar
2 tsp. vanilla extract
2 C. all-purpose flour
1/2 C. unsweetened cocoa powder
1 1/2 tsp. baking soda
1 tsp. salt
2 C. shredded zucchini
1/2 C. chopped walnuts

FROSTING:
6 T. unsweetened cocoa powder
1/4 C. margarine
2 C. confectioners’ sugar
1/4 C. milk
1/2 tsp. vanilla extract

  1. Preheat oven to 350º
  2. Grease and flour a 9×13″ baking pan
  3. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended
  4. Combine the flour 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture
  5. Fold in the zucchini and walnuts
  6. Spread evenly into pan
  7. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched.

FROSTING

  1. Melt together the 6 tablespoons of cocoa and margarine; set aside to cool
  2. In a medium bowl, blend together the confectioners’ sugar, milk and 1/2 teaspoon vanilla
  3. Stir in the cocoa mixture, spread over cooled brownies before cutting into squares

Prep time: 15 minutes
Cook time: 30 minutes
Servings: 24

Categories
Bars Desserts Recipes with Pictures

Rich Chocolate Chip Toffee Bars

We got this recipe from our neighbor’s parents. Our kids call them Grandma Lynn  and Grandpa Tom. They dropped a plate of these babies off one day and we devoured them. The combination of flavors make these delicious!

Rich Chocolate Chip Toffee Bars

2 1/3 C. all-purpose flour
2/3 C. packed light brown sugar
3/4 C. (1 1/2 sticks) butter or margarine
1 egg, slightly beaten
2 C. (12 oz. pkg.) semi-sweet chocolate chips, divided
1 C. coarsely chopped nuts
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1 3/4 C. (10 oz. pkg.) SKOR English Toffee Bits, divided

  1. Heat oven to 350º
  2. Grease 13x9x2″ baking pan
  3. In large bowl, stir together flour and brown sugar
  4. Cut in butter until mixture resembles coarse crumbs
  5. Add egg; mix well
  6. Stir in 1 1/2 C. chocolate chip and nuts
  7. Reserve 1 1/2 C. mixture
  8. Press remaining crumb mixture onto bottom of prepared pan
  9. Bake 10 minutes
  10. Pour sweetened condensed milk evenly over hot crust; top with 1 1/2 C. toffee bits
  11. Sprinkle reserved crumb mixture and remaining 1/2 C. chips over top
  12. Bake 25 to 30 minutes or until golden brown
  13. Sprinkle with remaining 1/4 C. toffee bits

Cool completely in pan on wire rack. Cut into bars.

Makes about 48 bars.

Categories
Breads & Rolls Desserts Recipes with Pictures

Rhubarb Bread

A friend of mine surprised me with a loaf of this TASTY rhubarb bread. He and his wife have replaced the rhubarb with apples and 1 teaspoon of cinnamon as a recipe alternative. He brought in a couple slices to share and that too was excellent. I asked him for the recipe he handed me a print-out from the All Recipes.com website. Enjoy!

Rhubarb Bread

1 C. milk
1 T. lemon juice
1 tsp. vanilla extract
1 1/2 C. brown sugar
2/3 C. vegetable oil
1 egg
2 1/2 C. all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 1/2 C. chopped rhubarb
1/2 C. chopped walnuts

TOPPING:
1/4 brown sugar
1/2 tsp. ground cinnamon
1 T. butter, melted

  1. Preheat oven to 340º F.
  2. Lightly grease two 9×5″ loaf pans
  3. In a small bowl, stir together milk, lemon juice, and vanilla; let stand for 10 minutes
  4. In a large bowl, mix together 1 1/2 cups brown sugar, oil and egg. Combine the flour, salt and baking soda, stir into sugar mixture alternately with the milk mixture just until combined. Fold rhubarb and nuts. Pour batter into prepared loaf pans.
  5. In a small bowl, combine 1/4 brown sugar, cinnamon and butter. Sprinkle this mixture over the unbaked loaves.
  6. Bake in preheated oven for 40-45 minutes, until a toothpick inserted into center of a loaf comes out clean.
Categories
Bars Desserts Recipes with Pictures

Rocky Road Squares

I first tried these at my cousin Gina’s house. The recipe is so easy, her kids made them before our annual Twins vs. Brewers weekend. They were sooo tasty. I think I ate half a pan. YIKES!

Rocky Road Squares

1 – 12 oz. pkg semi-sweet chocolate morsels
1 – 14 oz. can sweetened condensed milk
2 T. margarine
2 C. dry roasted peanuts
1 – 10 oz. pkg miniature marshmallows

  1. Melt chocolate morsels, margarine and condensed milk in a double boiler or over low heat.
  2. Remove from heat and fold peanuts and marshmallows into chocolate mixture until evenly coated.
  3. Spread into a wax paper lined 9×13 pan.
  4. Chill until firm.
  5. Remove from pan and peel off wax paper.
  6. Cut into squares.
Categories
Cookies Desserts Recipes with Pictures

Malted Milk Ball Cookies

This recipe was submitted to the Better Homes and Gardens magazine by Marilyn Schmid. My kids loved to “help” make these by smashing up the Whoppers!

Malted Milk Ball Cookies

3/4 C. butter, softened
1 1/4 C. packed brown sugar
1 C. granulated sugar
1 1/2 tsp. baking soda
1/2 salt
3 eggs
1/4 C. cooking oil
1 1/2 tsp. vanilla
3 1/2 C. all-purpose flour
1 1/2 C. whole bran cereal
3 C. malted milk balls, crushed (12 ounces)

  1. Preheat oven to 375 degrees F. In a 4-quart mixing bowl beat butter with electric mixer on medium to high speed for 30 seconds.
  2. Add brown sugar, granulated sugar, baking soda, and salt. Beat until well combined, scraping sides of bowl occasionally.
  3. Beat in eggs, oil, and vanilla.
  4. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour and the cereal.
  5. Reserve 1/2 cup crushed malted milk ball candies to sprinkle on top. Stir remaining candies into dough. (Sharon’s note: I didn’t do this- I just put everything into the bowl)
  6. Shape dough in 1 1/2 inch balls. (Sharon’s note: I used a scoop)
  7. Place balls 2 inches apart on ungreased cookie sheet. (Sharon’s note: I had to place them 3 inches apart or they’d run together)
  8. Bake for 8 to 10 minutes or until golden.
  9. Place cookie sheet on wire rack. Immediately sprinkle tops of warm cookies with reserved crushed candies.
  10. Cool on cookie sheet for 2 minutes. Transfer to wire rack. Cool completely.

Makes about 60 cookies.

Categories
Bars Desserts Recipes with Pictures

Milky Way Bars

A co-worker of mine brought these beauties into work.  They’re like Special K Bars with a more chocolaty-caramel flavor from the Milky Way bars.  They were really good!

Milky Way Bars

6 C. Rice Krispies or Special K
8 large (2.05 oz.) Milky Way bars
1 C butter
12 oz. bag milk chocolate chips

Melt butter and Milky Way bars over LOW heat. Stir in cereal and spread in 9×13 inch pan. Melt chips and spread over top.

Categories
Cookies Desserts Recipes with Pictures

Krumkake

I got this recipe from Jean, a friend of mine at work. She brought these in to honor Syttende Mai, Norweigan Constitution Day (May 17). I asked her to write a little bit about the recipe and posted her comments below:

“This is grandma’s recipe for Krumkake. It is a Norwegian treat made mostly at Christmas and for Syttende Mai (May 17), which is Norway’s Constitution Day. I keep the cookies stored in a shoe box or larger cardboard box, not in Tupperware. Cookies go soggy in humidity. The old-fashioned Krumkake griddles are used on the burner of an electric stove. New-fangled griddles are electric and make two cookies at a time, but aren’t nearly as good. Check grandma’s cupboard for her old griddle. It might be discolored from use, but will work well. No need to grease the griddle as previous use has seasoned it. Enjoy! “

Krumkake Krumkake

1/2 C. butter (1 stick)
1 C. sugar
2 eggs
1 C. milk
1 C. flour (maybe more if batter is thin)
2 tsp. vanilla

Cream butter and sugar and then add vanilla. Beat eggs with milk. Alternately add egg mixture and flour mixture to butter/sugar. May be done with an electric mixer.

Heat Krumkake griddle to medium heat. Put about a generous tablespoon of batter on griddle. Close lid and cook for about 1 minute. Flip griddle and cook another 30 seconds. Cookie should be thin and barely starting to brown. Quickly remove from griddle with a knife and roll cookie around a shaping cone or wooden spoon handle. Remove when crisp. Eat as is or pipe whipped cream into cookie. Yum!

Categories
Cookies Desserts Recipes with Pictures

Peanut Butter and Chocolate Chip Cookies

This recipe is the original Nestlé Toll House chocolate chip cookie recipe with peanut butter and chocolate chips. They were excellent!

Peanut Butter and Chocolate Chip Cookies

2 1/4 C. all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 C. butter or margarine (softened)
3/4 C. sugar
3/4 C. packed brown sugar
1 tsp. vanilla extract
2 large eggs
1 pkg. (11 oz.) Nestlé Toll House peanut butter & chocolate chips
1 C. chopped nuts (I didn’t use these)

Combine flour, baking soda and salt in small bowl. Beat butter, sugar, brown sugar and vanilla extract in a large mixing bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir morsels and nuts. Drop by rounded tablespoons onto ungreased baking sheets. Bake 9-11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

VARIATION
Grease 15×10″ jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20-25 minutes or until golden brown. Cool in pan on wire rack.

Categories
Cookies Desserts

Pumpkin Spice White Chocolate Chunk Cookies

1 C. sugar
1 C. brown sugar
1 1/4 C. butter/margarine
2/3 C. honey
2 C. canned pumpkin
4 tsp. vanilla extract
2 large eggs
4 C. flour
2 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
2 C. white chocolate chunks or chips
Pecan halves (optional)

  1. Preheat oven to 350 degrees and coat cookie sheet with cooking spray.
  2. In a mixing bowl, beat sugar, brown sugar, margarine and honey until light and fluffy.
  3. Add pumpkin, vanilla and egg; beat until blended.
  4. In separate bowl, stir flour, baking powder, baking soda, cinnamon and salt to blend.
  5. Add flour mix all at once to pumpkin mixture, and beat on low until blended (scraping sides of bowl midway).
  6. Stir in chocolate chunks or chips.
  7. Drop by rounded tablespoon onto prepared cookie sheet. Press pecan half in the center of each cookie or flatten each cookie slightly with your fingers (it will be a little sticky).

Bake 11 to 12 minutes. Remove cookies from sheet and cool on wire rack.Makes 5 dozen cookies

Categories
Cookies Desserts Recipes with Pictures

Award Winning Soft Chocolate Chip Cookies

My wife, Liza, made these cookies one afternoon. They were exactly what the title says “Award Winning”. They’re even chewy and delicious a day or so later. She got the recipe from the All Recipes website.

Award Winning Soft Chocolate Chip Cookies

4 1/2 C. all-purpose flour
2 tsp. baking soda
2 C. butter, softened
1 1/2 C. packed brown sugar
1/2 C. white sugar
2 (3.4 ounce) pkgs. instant vanilla pudding mix
4 eggs
2 tsp. vanilla extract
4 C. semisweet chocolate chips
2 C. chopped walnuts (optional)

  1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
  2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
  3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.