Category Archives: Desserts

Biscoff Swirl Brownies

Posted by deliciousonadollar in Bars and Cookies, Carolyn's Originals, Desserts, Snacks and tagged with , , , , , ,
Biscoff-swirl Brownies

Biscoff-swirl Brownies

I try not to have an open jar of Biscoff in my cupboard, because it takes all the willpower I can muster not to sneak a little spoonful every time I pass by.  And knowing me one small taste is usually not enough,  so I absolutely had to use up that open jar in some way.   That’s how this recipe for Biscoff swirled into fudge brownies happened.

These are not going to last long!

These are not going to last long!

Not familiar with this yummy treat?   This spread, besides being totally delicious, is vegan, nut-free, produced in a nut-free facility and has no cholesterol or trans-fats in it.  It’s great on toast,  or in a sandwich, in place of peanut-butter.  I use it to jazz up lots of things, but when I decided to swirl some into my favorite brownie recipe, I’m not kidding when I say it took them over the top.  They taste as amazing as they look.

Fudgy, chewy, a little decadent!

Fudgy, chewy, a little decadent!

While I prefer to serve them while they are still slightly warm, so the cookie butter will still be warm and gooey, they’re still every bit as mouth-watering when they’re completely cooled.  But don’t take my word for it, you must try them for yourself.

BISCOFF SWIRL BROWNIES

Yield:   Makes about 16 squaresIMG_4776

Ingredients:

  • 3/4 cup unsalted butter, melted
  • 1 1/2 cups granulated sugar
  • 1 tsp. salt
  • 2/3 cup cocoa powder
  • 2 tsp. vanilla extract
  • 3 eggs
  • 1 cup all-purpose flour
  • 1/2 tsp. baking powder
  • 1/2 cup Biscoff Spread, melted

Instructions:

1.  Preheat oven to 350*F.  Line a square 8×8, or 9×9-inch baking pan with parchment paper or spray with a good coating of pan spray.

2.  Melt the butter on the stove top or microwave .  Whisk in sugar, salt and cocoa powder, and then stir in the vanilla extract.

3.  In a medium mixing bowl, whisk the eggs well, and then whisk in the chocolate mixture until well combined.

4.  In a separate bowl, whisk together the flour and baking powder until well combined.  Stir the flour mixture into the chocolate mixture until just combined.

5.  Pour the batter into the prepared pan.  Melt the Bixcoff Spread in the microwave and  drizzle over the top of the brownie batter.  Use a clean knife to swirl the Biscoff into the batter.

Pour biscoff on top and swirl into brownie batter with a knife.

Pour Biscoff on top and swirl into brownie batter with a knife.

6.  Bake at 350*F for 30 -35 minutes.  Cool on a wire cooling rack for at least 30 minutes before serving.

You know you want one ( or two)!!!

You know you want one ( or two)!!!

SOURCE:    Carolyn’s Originals

Cracker Jack Sundaes

Posted by deliciousonadollar in Desserts and tagged with , , , , , ,
Cracker Jack Sundae

Cracker Jack Sundae

I didn’t want my ice cream maker to feel neglected or that I was playing favorites with my ice-pops mold, so I decided to pull out all the stops and really make a fabulous ice cream and then use it to make these beyond fabulous sundaes.

I’ve made quite a few good ice creams in the past, but this one is so different from anything I’ve made before, that I just had to share it with you.   The ice cream is actually popcorn flavored.   The cream mixture is first steeped with popcorn before the base is finished and frozen.  As a result, the ice-cream is infused with popcorn flavor, making this frozen treat a little sweet and a little savory.  When you combine it with a handful of caramel corn and a drizzle of salted caramel sauce it makes a dessert that is both unique and memorable.     If you happen to be a popcorn/caramel corn lover, this could be kind of addictive.  Don’t say I didn’t warn you!!

CRACKER JACK SUNDAES WITH POPCORN ICE-CREAM

Yield:   about 6 servings

Ingredients:

For the ice cream:

  • 1  3/4 cups heavy cream
  • 3/4 cup whole milk
  • 3/4 cup sugar, divided
  • about 5 cups prepared popcorn (1/3 cup unpopped kernels, if you make your own.)
  • 2 large egg yolks
  • 1/2 tsp. vanilla
  • 1/4 tsp. salt

To serve:

Directions:

In a medium saucepan, combine the heavy cream with the milk and 1/2 cup sugar.  Heat over medium heat until warmed and bubbles form around the edges.  Remove from the heat, stir in the prepared popcorn, and cover.   Let the mixture steep for 30 minutes.

Return the pan back for the burner over medium heat.  In a medium bowl, combine the egg yolks and the remaining 1/4 cup sugar.  Whisk until smooth.  When the mixture in the pan is warmed through again, slowly pour into the bowl with the egg yolks, whisking constantly.   Return the entire mixture to the saucepan and place over medium heat.  Cook, stirring constantly and scraping the bottom of the pan, until the mixture thickens slightly and coats the back of a spoon (170* -175*F on an instant read thermometer).  Pour the custard through a mesh strainer into a storage container.  Stir in the vanilla and salt.  Let cool slightly, then cover and refrigerate until completely chilled.

Freeze in an ice cream maker according to the manufacturer’s instructions.  Store in an airtight container in the freezer.

To Make Sundaes:

Place a scoop of the popcorn ice cream in the bottom of a sundae glass/dish.  Drizzle with some caramel sauce.  Place another scoop of ice cream, and drizzle with more sauce.  Sprinkle on a handful of Cracker Jacks/ caramel corn.   Top with whipped topping as desired.   SIGH!!

Cracker Jack Sundae

Cracker Jack Sundae

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SOURCE:  heavily modified from  Almost Bourdain, via Food Network

Peach Crostata

Posted by deliciousonadollar in Desserts, Pies, Pastry and tagged with , , , , , ,
Fresh Peach Crostata.

Fresh Peach Crostata.

August is National Peach Month, and in its honor I have for you a quickie receipt that takes advantage of luscious, sweet smelling and sweet tasting peaches.

A crostata, or a galette as some folks call it, is a one-crust pastry that wraps itself not-quite over a fruit filling.  I love making this type of pastry because it is so quick.  With only one crust, there are fewer calories, fat and carbohydrates, and you get lots of crispy edges of flaky pastry in every bite.  With a package of refrigerated pie dough on hand and almost any kind of fruit, you can make one of these easy desserts in no time flat.  Stone fruits work well in the summer and apples and pears take their place in the fall.  A great recipe to keep in your go-to box when you want a fast dessert.

A dab of whipped topping is all it needs.

A dab of whipped topping is all it needs.

FRESH PEACH CROSTATA

Serves 4 – 6 people

Ingredients:

Mix together, brown sugar, cornstarch, ginger and salt.

Mix together, brown sugar, cornstarch, ginger and salt.

  • 4  medium-large peaches, peeled and thinly sliced
  • 3 Tbsp. brown sugar
  • 1 Tbsp. cornstarch
  • 1/4 tsp. ground ginger
  • pinch salt
  • 1 refrigerated pie crust

Directions:

1.  Preheat oven to 425*F.  Lightly spray a baking sheet or pie pan.

2.  Unroll pie crust on baking sheet,  or in pie pan (letting edges extend over the sides.)

3.  In a large bowl, toss peaches, brown sugar, cornstarch, ginger and salt.  Arrange this mixture on crust, leaving a 2 inch border,  or in pie pan.  Fold border over filling.

Fold edges of pastry up over fruit filling.

Fold edges of pastry up over fruit filling.

Brush edges with milk or cream and sprinkle on sugar.

Brush edges with milk or cream and sprinkle on sugar.

4.  Bake 25 – 30 minutes or until crust is golden.

Fresh Peach Crostata.

Fresh Peach Crostata.

Perfect with a dab of whipped topping.

Perfect with a dab of whipped topping.

SOURCE:   Ali M. private catering

Peach Enchiladas

Posted by deliciousonadollar in Desserts and tagged with , , , ,
Peach Enchiladas, an easy, delectable dessert.

Peach Enchiladas, an easy, delectable dessert.

“Extraordinary!  Best dessert you’ve made in a while!”  These were Mr. D’s words when he tasted this dessert.  Holy Moly!   I never imagined this simple little dessert would bring such compliments.

Made from just a few ingredients, some of them convenience items, it goes together quickly and tastes fabulous.  Juicy peaches are wrapped in crescent roll dough,

Wrap each peach quarter in crescent roll dough.

Wrap each peach quarter in crescent roll dough.

then bathed in a cinnamon syrup and citrus-flavored soft drink.

Pour over peach rolls and bake.

Pour over peach rolls and bake.

Once baked they are brown and bubbly, and oh, sooo good; especially served with a little whipped cream or vanilla ice cream.

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Mr. D. is already reminding me that I have to make them again soon.  I know I’m being bossy here, but you must make this dessert ASAP.  Do It.!

PEACH ENCHILADAS

So few ingredients, such big flavor!

So few ingredients, such big flavor!

Yield:   8 servings

Ingredients:

  • 2  (8-oz.) cans refrigerated crescent rolls
  • 4 large fresh, firm, ripe peaches, peeled and quartered
  • 1 cup sugar
  • 1 cup butter, melted
  • 1 tsp, ground cinnamon
  • 1  (12-oz.) can citrus-flavored soft drink, such as lemon-lime, or Mountain Dew

1.  Preheat oven to 350*F.  Lightly grease a 13 x 9 – inch baking pan.  Unroll crescent rolls, separate into triangles.  Place 1 peach quarter on wide end of each triangle;  roll up around peaches, starting at the wide end.  Place point sides down in prepared pan.

2.  Melt butter in microwave,  Stir together sugar and cinnamon.  Add to butter and mix well.  Drizzle this mixture over the peach rolls. Pour soft drink over the rolls.

Mix up cinnamon syrup, have citrus soda measured and ready

Mix up cinnamon syrup, have citrus soda measured and ready

3.  Bake at 350*F for  40 – 45 minutes or until golden and bubbly.

After baking, brown and flaky with a cinnamon syrup.

After baking, brown and flaky with a cinnamon syrup.

Note:  Since I made this dessert for 2 of us,  I made only half the recipe.  A serving consists of 2 peach rolls.

Serve with whipped topping, or ice cream.

Serve with whipped topping, or ice cream.

SOURCE:  Southern Living Magazine

No More Burned Marshmallows

Posted by deliciousonadollar in Bars and Cookies, Desserts, Snacks and tagged with , , , , , , , ,

I don’t know anyone who doesn’t like S’mores, do you?  I was first introduced to them when I was a young girl at Girl Scout Camp where we roasted the marshmallows on a stick over a camp fire.  It seemed like mine always caught fire, and I ended up with a charred, blackened marshmallow while everyone else’s marshmallow was golden and perfectly toasted.  I usually insisted that I made it that way on purpose because I loved them burned.  😦

roasting a marshmallow

roasting a marshmallow (Photo credit: Wikipedia)

Now-a- days, I’ll gladly eat a S’more if someone else will toast my marshmallow, because I still can’t seem to get it right!   That’s probably why I think these bars are so fabulous.  There is no toasting of marshmallows involved—what’s used here is marshmallow fluff out of a jar.  While it’s a little sticky to spread, I’m better with that than I am with an open fire.

S'mores Bars

S’mores Bars

I found this recipe hidden away at the bottom of an ad from my Mazda dealer.  Sneaky little devil, thought I wouldn’t see it!      Well, I did see it, and I made it for us all to enjoy.  People,  you will be so happy that I’m sharing it with you.  No longer will you need to go camping, or build a fire to toast marshmallows,  just make these ooey, gooey, chocolatey, bars and you will have the best without the mess.  🙂

Decadent!

Decadent!

SWEET AND SPICY S’MORES BARS

Yield:   Makes 16 bars

Graham crackers, chocolate and marshmallow fluff.

Graham crackers, chocolate and marshmallow fluff.

Ingredients:

  • 1 stick unsalted butter, at room temperature
  • 1/3 cup sugar
  • 1/4 cup dark brown sugar
  • 1 tsp. vanilla extract
  • 1/2 cup whole wheat flour
  • 1/2 cup graham cracker crumbs
  • 1 tsp. baking powder
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 2   (3.5 oz.) bars dark chocolate
  • 1/2 cup marshmallow fluff

1.  Preheat the oven to 350*F.  Line an 8 x 8 inch baking pan with parchment  paper, leaving an overhang at the sides.

2.  In a mixer bowl, beat the butter, sugars, and vanilla together until light and fluffy.

3.  In a small bowl, whisk together the flour, graham crumbs, baking powder, cinnamon and salt.  Stir into the creamed mixture until well combined.  Batter will be crumbly.

Batter will be crumbly.

Batter will be crumbly.

4.  Spread 2/3 of the batter onto the prepared pan and press into an even layer.  Lay the two chocolate bars in an even layer across the dough.

5.  Spread the marshmallow fluff over the chocolate, and crumble the remaining dough evenly over the top.

All layered up and ready for the oven.

All layered up and ready for the oven.

6.  Bake until puffed and set, about 25 to 30 minutes.  Cool completely.  Remove the square from the pan using the paper overhang and place on a cutting board.  Cut into 16 squares.

So good. After one you will want s'more!

So good. After one you will want s’more!

We All Scream!

Posted by deliciousonadollar in Desserts and tagged with , , , , , , ,
A non-dairy ice cream that is rich and creamy.

A non-dairy ice cream that is rich and creamy.

I scream, you scream, we all scream for ice cream, but not everyone can eat the traditional dairy version of ice cream.

Even though we love the full-fat dairy ice-creams, I have been experimenting with using other non-dairy ingredients to still get a creamy satisfying frozen dessert, with less fat and sugar.    I had not been aware until recently how many products are available and how rich and satisfying a dessert can be when using them.  This recipe today is for a wonderful chocolate hazelnut ice cream using coconut milk.  It also includes cocoa powder and maple syrup as a sweetener.  The hazelnut flavor can be intensified through the addition of about 1/4 cup Hazelnut liqueur, but that is optional.

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CHOCOLATE HAZELNUT ICE CREAM

Yield:   Makes about 4 cups or 1 quart

Ingredients:

The main ingredients.

The main ingredients.

  • 2 cans full fat coconut milk
  • 1/2 cup maple syrup
  • 1/2 cup cocoa powder
  • 2 tsp. vanilla extract
  • pinch salt
  • pinch cinnamon
  • 1/2 cup hazelnuts, toasted and chopped
  • 1/4 cup Hazelnut liqueur, such as Frangelico, optional

To make:   Pour all the above ingredients, except the nuts and Hazelnut liqueur,  into a blender container and process till smooth.  Pour into a covered bowl and chill overnight.

The next day, pour into the canister of an ice-cream maker and process as per directions.  In the last couple of minutes add the nuts and the liqueur, if using.   Alcohol products are added at the end of processing time so they do not interfere with the freezing process.  Freeze in an ice-cream container until firm.

IMG_4576

SOURCE:   All-recipes.com

Old-Fashioned Blueberry Coffee Cake

Posted by deliciousonadollar in Cakes, Desserts, Snacks and tagged with , , , , ,
Old Fashioned Blueberry Coffeecake

Old Fashioned Blueberry Coffeecake

I love it when a recipe has the words “old-fashioned” in its title.  There is a certain comfort factor in those words.  I makes me think of when I was a child and my mother baked something warm and yummy.  I particularly loved her coffee cakes that had a crumbly topping with lots of cinnamon and nuts in it.  In my mother’s recipe box I have a recipe for sour cream coffee cake, and this recipe today is very similar to that one.  The major difference that I can see is that this one uses buttermilk in place of the sour cream.  But the soft crumb texture of the cake is just like what I remember.

IMG_4419

Fresh blueberries are now appearing in the market and I bought some, not really knowing what I would do with them, but then I found this recipe for the coffee cake, so that decided the question.   The day I baked it we had to have a piece while it was still warm.  Oh my!  It was everything you could imagine.  The cake has three textural layers;  the tender cake, heavily scented by cinnamon, the blueberries oozing their juices, and a crunchy, crumb topping.  You had better not skip dessert, if this cake is being served!  If blueberries are not available, use any of your favorite fresh or frozen berries.

All the layers can be seen in each piece.

All the layers can be seen in each piece.

OLD FASHIONED BLUEBERRY COFFEECAKE

Yield :    8 – 12 servings

Crumb Topping:

  • 1/2 cup all-purpose flour
  • 1/4 cup plus 2 Tbsp. packed dark brown sugar
  • 1/2 tsp. kosher salt
  • 1/4 cup nuts, chopped ( suggest walnuts or pecans)
  • 3 Tbsp. chilled unsalted butter, cut into small pieces

Cake:

  • non-stick pan spray
  • 1 1/2 cups all purpose flour
  • 1 Tbsp. cornmeal
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. kosher salt
  • 3/4 cup plus 3 Tbsp. sugar, divided
  • 6 Tbsp. ( 3/4 stick ) unsalted butter, room temperature
  • 1/2 tsp. vanilla extract
  • 2 large eggs
  • 1 cup buttermilk
  • 1 Tbsp.  ground cinnamon
  • 2 cups fresh or frozen, thawed blueberries
  • 1 Tbsp. panko breadcrumbs

Prepare the crumb topping:  Whisk the flour, sugar, and salt in a medium bowl.  Add butter; using your fingertips, work butter into dry ingredients until large, moist crumbs begin to form.  Stir in chopped nuts.  Set topping aside.

 Prepare the cake:  Preheat oven to 350*F.  Coat an 8-inch square pan with nonstick spray.    Set aside.

1.  Whisk flour, cornmeal, baking powder, baking soda and salt in a medium bowl; set aside.

2.  With an electric mixer on medium speed, beat 3/4 cup sugar and butter in a medium bowl until light and fluffy, 3 – 4 minutes.  Beat in vanilla.  Add eggs one at a time, beating to blend between additions and occasionally scraping down sides of bowl, until mixture is pale and fluffy, 3 – 4 minutes longer.

3.  With mixer on low speed, add dry ingredients to bowl in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients.  Pour half of batter into prepared pan and smooth top.  Whisk remaining 3 Tbsp. sugar and cinnamon in a small bowl, sprinkle evenly over batter in pan,

Half the batter covered by a layer of cinnamon sugar.

Half the batter covered by a layer of cinnamon sugar.

Spoon remaining batter over, smooth top.

Remaining batter goes on top.

Remaining batter goes on top.

4.  Toss blueberries with panko in a small bowl;  scatter evenly over batter.

Spread blueberries evenly on top.

Spread blueberries evenly on top.

Sprinkle crumb topping over blueberries.

Crumb topping makes the top layer.

Crumb topping makes the top layer.

5.  Bake cake  until top is golden brown and a tester inserted into the center comes out clean, 55 -65 minutes.  Let cool completely in pan.  Store air-tight at room temperature.

IMG_4416

SOURCE:   slightly adapted from Bon Appetit

Let’s Get Berried on the 4th!

Posted by deliciousonadollar in Cakes, Desserts and tagged with , , , , , ,
Lemon buttermilk cake with strawberries, whipped cream and strawberry coulis.

Lemon buttermilk cake with strawberries, whipped cream and strawberry coulis.

Ahhhhh—-Strawberry Shortcake!  Nothing that I know of says summer so well as strawberry shortcake, a great favorite for the 4th of July.  And this recipe does the impossible–makes it even more delicious.   It starts with a warm, lemon flavored golden buttermilk cake that’s followed by sweet juicy fresh strawberries, and topped with whipped cream drizzled with strawberry coulis.   Like Whoa!

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This version is so beyond the shortcake I grew up with it’s almost in another world.  Back in the day when I was still living at home, strawberry shortcake consisted of sweetened, sliced berries spooned over biscuits that were a lot like the texture of scones.  They soaked up the juice and got all soft like, and the perfect bite included biscuit, berries and cream.  Yeah, that’s the shortcake I know.

But this,  this takes it all to a new level.   Here you taste and smell the essence of lemon in a finely textured cake, along with the goodness of fresh sweet berries, then the cream is further enhanced by the strawberry coulis, a puree of strawberries containing just a touch of balsamic vinegar.  Can I entice you to give this a try?  I don’t think you will be the least bit sorry.

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GOLDEN LEMON CAKE WITH STRAWBERRIES AND COULIS

Servings:   8

Ingredients:

  • 1 quart of fresh strawberries, hulled and sliced
  • 2 Tablespoons sugar

Combine sliced berries and sugar in a bowl.  Toss to coat.  Let stand at room temperature for at least 15 minutes before serving.

For the cake:IMG_4463

  • 1 cup cake flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/3 cup sugar
  • 1/4 cup unsalted butter, softened
  • 1 egg
  • 2/3 cup low-fat buttermilk
  • 1/2  tsp. vanilla extract
  • 1/2  tsp lemon extract
  • 1 tsp. lemon zest
  • 1 tsp. powdered sugar

1.  Preheat oven to 350*F.  Spray an 8 – inch round cake pan with non-stick cooking spray.

2.  Lightly spoon flour into a dry measuring cup; level with a knife.  Combine flour, baking powder, baking soda, and salt, stirring with a whisk.

3.  Place 1/3 cup sugar and butter in a medium bowl;  beat with a mixer at medium speed until well blended.  Add egg, beat just until combined.  Add flour mixture alternately with buttermilk to the sugar mixture, beginning and ending with flour.  Beat well.  Stir in vanilla.

4.  Spoon batter into the prepared 8 – inch cake pan.  Bake at 350*F for 22 – 25 minutes, until a tooth pick inserted in center comes out clean.  Cool in pan on a wire rack for 10 minutes.  Remove from pan to cool completely on wire rack.  To serve, place on serving dish and  sift powdered sugar over top of cake.

Lemon Buttermilk Cake

Lemon Buttermilk Cake

For coulis:

  • 2 cups strawberries, hulled and sliced
  • 1 tsp. balsamic vinegar
  • 2 tsp. sugar

Place berries, vinegar and sugar in the blender and blend to smooth consistency.  If too thick add a little water or a touch more vinegar.

This strawberry sauce is great spooned over the cake only, or over ice cream.

Whipped Cream Topping:

  • 1 cup heavy cream
  • 1 Tbsp. confectioners’ sugar
  • 1/4 tsp vanilla extract

Place all the ingredients in a small beater bowl, and beat on high speed until the cream holds stiff peaks.

To assemble and serve:

Portion the cake into 8 wedges.  Place a wedge of cake on each serving plate.  Spoon strawberries with their juice over the cake.  Place a dollop of cream on top.  Drizzle a little of the coulis over the cream or on the plate around the cake.

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SOURCE:  Cake recipe adapted from Cooking Light,  the remainder is my own idea.

Salted Pretzel Marshmallow Bars

Posted by deliciousonadollar in Bars and Cookies, Desserts, Snacks and tagged with , , , , , ,
Salted Pretzel Marshmallow Bars

Salted Pretzel Marshmallow Bars

There are so many words to describe these bars I hardly know where to start.  Chewy?  most definitely.  Crispy?  yup, when you bite into a pretzel piece.  Sweet?  well, of course, they are dessert bars after all.  Salty?  yes, a little.  You can thank the pretzels for that too.  And where do I fit in the experience of biting into a gooey melted marshmallow with drizzles of  peanut butter and dark chocolate?      Do you get the picture, here?  There’s so much going on with these bars words can’t do them justice.  You’ll just have to make them for yourself to see what I mean.

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I’m thankful the recipe only makes a 9-inch square pan of these goodies. One square is just enough to satisfy without feeling guilty and makes portion control so much easier.  Even better, bars are so easy to share!  I’ll be willing to bet that if you do decide to share these, you’ll get requests for the recipe.

SALTED PRETZEL MARSHMALLOW BARSIMG_4349

Yield:  16 squares

For the bars:

  • 1  1/2 cups broken pretzel pieces
  • 1 1/4 cups all-purpose flour
  • 1  1/2 tsp. baking powder
  • 1 tsp. kosher salt
  • 1 stick unsalted butter
  • 1  1/2 cups brown sugar, packed
  • 2 large eggs, lightly beaten
  •  2 tsp. vanilla extract

For the topping:

  • 8 marshmallows, halved horizontally
  • 1/4  cup peanut butter chips
  • 1 tsp. vegetable oil
  • 1/4 cup semisweet chocolate chips

1.  Position a rack in the middle of the oven and preheat to 350*F.   Line a 9 – inch square baking pan with foil, leaving a 2 – inch overhang on all sides.  Lightly spray the foil with cooking spray.

2.  Pulse 1 cup pretzel pieces in a food processor until finely ground ( you should have about 1/2 cup crumbs).  Transfer to a bowl.  Whisk in the flour, baking powder and salt.

3.  Melt the butter in a saucepan over medium heat.  (or in the microwave)  Stir in the brown sugar.  Let cool slightly, then stir in the eggs and vanilla.  Stir the pretzel crumb mixture into the butter mixture in two additions.

Mixing in the dry ingredients.

Mixing in the dry ingredients.

4.  Spread the batter in the prepared pan.  Scatter the remaining 1/2 cup pretzel pieces on top.  Bake until golden and a toothpick inserted into the center comes out clean with a few crumbs, 25 – 30 minutes.  Let cool completely in the pan on a rack, then ligt the foil to remove the bars from the pan and transfer to a baking sheet.

After baking, just out of the oven.

After baking, just out of the oven.

5.  Preheat the broiler.  Press the marshmallow halves, cut-side down, in even rows on top of the bars.  Broil, rotating the baking sheet as needed, until the marshmallows are golden brown, 1 to 2 minutes;  let cool.

6.  Put the peanut butter chips and 1/2 teaspoon vegetable oil in a microwave-safe cup or small bowl and microwave in 30 – second intervals, stirring, until melted and smooth.  Repeat with the chocolate chips and the remaining 1/2 teaspoon vegetable oil in another bowl.  Drizzle the melted peanut butter and chocolate mixtures over the bars.  Let harden at room temperature or chill to set before cutting.

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SOURCE:  Food Network Magazine

Lemon Ice Cream

Posted by deliciousonadollar in Desserts and tagged with , , , ,
Lemon Ice Cream

Lemon Ice Cream

I know that the heat of summer is on its way — although we have been spared thus far–and I am ready for it!.  Summer is a lot more bearable when you know there’s a batch of homemade ice cream in the freezer.  I really love ice cream, and  just about any flavor will satisfy me when I have a craving,  so we only splurge once in a while.

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Last summer I treated myself to an ice cream maker, and began to collect recipes for ice cream.  It’s amazing the variety of flavors that people come up with.  One of those flavors is lemon ice cream.  That in itself is not so unusual, but I usually associate lemon with sherbet, not ice cream, so I was very anxious to give it a go.  Also this recipe does not contain eggs, so there is no custard making involved.  What it does contain is a little cream cheese, along with half and half, some whipped cream, and milk, so the finished ice cream has a very smooth and creamy mouth-feel.  Not at all icy.  I particularly love it just as it comes out of the ice cream maker and it’s at the soft-serve stage.  That’s when you put it in a container in the freezer to further harden before eating it.  (If you can wait that long!)

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The flavor of this ice cream reminds me of cheesecake which got me to thinking that if I make it again I would increase the amount of cream cheese to further enhance that “cheesy ” flavor.  And I mean that in a good way!!   Really, though,  I don’t think there’s anything you can do that would ruin this ice-cream.  You could increase the cream and decrease the milk, for a richer product;  or to decrease calories and fat, omit the cream and increase the milk.   This is one really “cool” recipe to play around with.

LEMON ICE CREAM

Yield:  Makes a half gallon

This is what you need to make it.

This is what you need to make it.

Ingredients:

  • 3 ounces cream cheese (use reduced fat variety if you prefer.)
  • 1 1/2 cups sugar
  • 1/2 package lemon gelatin
  • 1 cup half and half
  • 1/3 cup lemon juice
  • zest of 1/2 a lemon
  • 1/2 tsp. vanilla extract
  • 1/4 tsp. lemon extract
  • 1/2 cup heavy cream, whipped
  • 4 cups milk  ( 1 quart)
  • yellow food coloring, optional

1.  With electric mixer on medium, combine the cream cheese, sugar and gelatin.  Mix well.

2.  Gradually add in the half and half, lemon juice, zest, and lemon and vanilla extracts.  Beat until smooth.

3.  In another small bowl, whip the cream.  Fold into the lemon mixture.

4.  Add the milk and incorporate evenly into the mixture.  If you are using yellow food coloring, add a few drops, and mix in well.

5.  Transfer to the canister of an ice cream maker and follow maker’s instructions for whipping.

6.  Place ice cream in a freezer container to harder sufficiently before serving.

Please note:  This recipe makes a large quantity (total of about 8 cups ) and in my ice cream maker I could only process half of the mixture at a time.  Since the ice cream canister needed to refreeze between batches, I spread the process over two days, keeping the ice cream mixture cold in the refrigerator over night.  The second batch of it came out as good as the first.

Creamy, cool, lemony, refreshing!!!

Creamy, cool, lemony, refreshing!!!