Tag Archives: dessert

Better than Sex Cake

Posted by deliciousonadollar in Cakes and tagged with , , , , , , , , , , , , ,

This cake was my other contribution to the dessert table at my granddaughter’s graduation party.  You may have seen it around, called “Better than Sex Cake”.  However, for a new high school graduate I thought it was more appropriate to name it Better Than Homework Cake.  No matter what name it gets,  I call it wonderful.  Everyone will want to know what makes it so moist and what IS that flavor I taste?

I got the recipe from all-recipes.com, where you can find many variations.  Since the graduate loves chocolate and so do I there had to be a chocolate something on that table.   S0 this is it:

BETTER THAN SEX/HOMEWORK CAKE

  • 1 boxed cake mix:  Devils Food
  • ingredients called for on the box:  eggs, vegetable  oil, water
  • 1/2 can condensed milk
  • 6 0z  (3/4 cup)  caramel topping
  • 1 bag chocolate-toffee chips such as Skor or Heath (or crush candy bars, if you can’t find the chips)
  • 8 0z container Cool Whip

Directions

1.  Preheat oven to 350 degrees.  Grease well a 13″ x 9″ baking pan.

2.  Prepare cake mix as directed on the box.  Bake in prepared pan as box suggests.  Remove from oven when it tests done with a toothpick.  Allow to cool about 5 minutes.

3.   With the handle of a wooden spoon poke holes all over the top of the cake, taking care not to go all the way to the bottom. (Alternately, you can cut lines all over the cake top, again do not go too deep to the bottom).

4.  While cake is finished baking and cooling, mix together the condensed milk and caramel topping in a glass measuring cup and heat in the microwave; it does not need to get real hot.   Stir well to combine.  After cake has slightly cooled, pour slowly over the cake letting it soak in.  Sprinkle with about half  the toffee chips.

5.  At serving time,  top the cake with the Cool Whip, sprinkle with more chocolate-toffee chips, and drizzle with caramel syrup.   This is one ooey, gooey, scrumptiousdessert—-to die for!

 

SOURCE:  all-recipes.com

Tropical Pineapple Cupcakes

Posted by deliciousonadollar in Cakes and tagged with , , , , , , , , , , , , , , , ,

The occasion—-High School Graduation.   The graduate—- my Granddaughter.  Future Plans—-Culinary school!   YEAH!   someone who loves to bake as much as I do.   I wanted to make something special,  yet cool and refreshing looking.  My  idea grew out of my finding a bag of marshmallowy, chewy candies in pastel colors that I thought would look cute as cupcake toppers.  So then I went on the hunt for a recipe for the base cupcake and its frosting, to tie the whole thing together into a theme.

I started with a yellow cake recipe to which I add chopped pineapple and a little pineapple juice.  The frosting is a butter cream with added lemon zest and lemon juice, tinted pale yellow.  The candies are pale green, peach and pale yellow.  So that is the color scheme I worked with,  and it was light, delicate and cool looking.

TROPICAL PINEAPPLE CUPCAKES

Yield:  I got 15 cupcakes, probably could have made each a tad smaller, and gotten 16.

Ingredients

  • 4 canned pineapple rings, finely chopped.  (or  1/2 cup crushed pineapple, well drained)
  • 2 tablespoons pineapple juice
  • 12 tablespoons butter softened
  • 1 cup sugar
  • 2 large eggs
  • 1 1/3 cup self rising flour***
***To use all-purpose flour, add  1 1/2 teaspoons baking powder and  1/2 teaspoon salt to the flour measurement.

Directions

Preheat oven to 350 degrees. Line muffin tins with paper liners.

Drain the pineapple, and reserve 2 tablespoons of the juice.  Finely chop the pineapple, or use crushed.

Place the butter and sugar in a large mixer bowl and beat together until light and fluffy.  Gradually beat in the eggs, one at a time.

Remove from mixer.  Sift in the flour, and using a large spoon (wooden?), fold into the batter.  Fold in the pineapple and the reserved 2 tablespoons juice.

Spoon the batter into the paper liners, filling about 2/3s full.  Bake at 350 degrees for about 20 minutes, or until risen, golden, and test done with a toothpick.  Cool in pan a few minutes then transfer to a wire rack to cool completely.

Frosting

  • 4 tablespoons butter, softened
  • 4 oz. cream cheese, at room temperature
  • grated rind of 1 lemon
  • 1 1/2 cup confectioners’ sugar
  • about 1 teaspoon lemon juice
  • tiny dot of  yellow gel food coloring

Put butter and cream cheese in a beater bowl and beat together until smooth.  Add the lemon zest.  Sift the confectioners’ sugar into the mixture, then beat  until well mixed.  Gradually add the lemon juice until the frosting is of spreading consistency. Add the dot of gel food color, and beat for consistency of color.   Spoon the frosting into a pastry bag fitted with a large star tip.  Pipe a swirl of frosting on top of each cupcake.  Sprinkle with sanding sugar in yellow and/or green.  Top with a marshmallow candy.  ( The candy I found at the grocery store is called “Mallo-Licious”).   I also think tiny palm trees would make a great topping too.—–next time!

SOURCE:   Adapted from a recipe in The Cupcake, by Angela Drake

Mississippi Mud Bars

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

I think I’ve said this before, but I’ll say it again:  I.  Love. Chocolate.  It is always my first choice in desserts.  So if there’s chocolate in it, on it, around it, or anywhere close by, you can be sure I’ll find it!   When I was asked to bring a “finger-type” dessert to an end-of-year picnic, this recipe came right to mind.  What else but chocolate could produce Mississippi Mud?  (As a food, that is.)

The recipe was published in the Winter 2012 Baking Sheet, from King Arthur Flour.  I am a faithful subscriber to this little recipe-filled periodical many of which have turned down pages for recipes I want to try.

Mention Mississippi Mud and like the ice cream, I think of chocolate chips, nuts and peanut butter.  These bars have not one, but two kinds of chocolate:  dark and white, plus pecans – a Southern touch.  Pure deliciousness in one little cookie bar.  Since they are eaten with your hands it’s OK to lick your fingers!

INGREDIENTS

  • 1/2 cup unsalted butter
  • 1 cup brown sugar, packed
  • 1/2 cup creamy peanut butter
  • 1 large egg
  • 1 tablespoon vanilla
  • 1 1/2 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup white chocolate, coarsely chopped, or white chips
  • 2 cups semisweet or bittersweet chocolate chips or chunks, divided
  • 1 cup coarsely chopped pecans, divided

A word here about pan size:  You may choose a 9”x13″, a 9″x9″, or an 8″x8″ pan. The smaller pans will produce 16-20 bars that are thick with a thick layer of chocolate on top.  The 9″x13″ pan will produce 24-32 bars, but only about an inch thick.  That’s the size I used to bake the bars pictured here.

  1. Preheat oven to 325 degrees.  Select your pan and grease generously with non-stick spray.
  2. Cream the butter and brown sugar in a large bowl until smooth.  Beat in the peanut butter followed by the egg and vanilla.  Mix well; scrape the bowl.
  3. In a small bowl, mix together the flour, baking soda, and salt.  Stir the dry ingredients into the butter mixture.
  4. Add the white chocolate, 1 cup of the semisweet or bittersweet chocolate, and half of the pecans.
  5. Spread the batter evenly in the prepared pan.  Using a spatula works well to spread it to the edges.  Bake for 40-45 min. for 8″ or 9″ square pans;  30-35 min. for the 9″x13″ pan. The bars should be golden brown all over.
  6.   Remove from the oven and immediately sprinkle the remaining chocolate over the top of the bars.  Return to the oven for 1 minute to soften the chocolate, then take the pan out of the oven and spread the now-melted chocolate evenly over the top.  Sprinkle with the remaining pecans, pressing them lightly into the chocolate.  Allow to cool before cutting into bars.

SOURCE:  The Baking Sheet, Winter 2012,  from King Arthur Flour

Chocolate Peanut Butter Milkshake

Posted by deliciousonadollar in Beverages and tagged with , , , , , , , , , , , , , ,

The heat of summer has arrived !  In winter I wish for the warmth of summer, and in summer I’m looking for some relief from the heat.  One day last week when I was out doing a few errands I noted on the  time and temperature clock at the bank that the temperature was 106.  Yikes!!!  What am I doing out in this heat?   Let me get home quickly to some air-conditioning and a cold drink.

There is nothing so satisfying as unwinding with a frosty cold milkshake.  However most of the milk shakes I’ve ever known carry a lot of calories–hidden way down there at the bottom of the glass.  So,  I decided to put my milkshake on a diet by seeing if I could cut some of the calories and still maintain its cold, satisfying goodness.  Here’s what I did:  for half of the ice-cream I substituted vanilla non-fat Greek yogurt, which still made it creamy and thick.  For the milk I used non-fat milk and added  2 tablespoons of chocolate syrup, and then I also added 2 tablespoons of peanut butter.  All the flavors of a peanut-butter cup candy.  HMmmm!  How about if I add one or two. My first instinct was to throw them in the blender with the other ingredients, but I restrained myself and settled for garnishing the glass with one candy and biting off little pieces in between refreshing sips.   Pretty darn good if I do say so.

Ingredients

1/2 cup cold non-fat milk  (plain or chocolate)

1/2 cup low-fat vanilla or chocolate ice-cream

1 6oz. cup vanilla fat-free Greek yogurt

2 tablespoons chocolate syrup

2 tablespoons peanut butter

1-2 mini peanut butter cups

Chill a tall glass.  Place milk, ice-cream, yogurt, chocolate syrup, and peanut butter in a blender container.  Process until its thick and creamy.  Pour into chilled glass and sprinkle with crushed candy or slide one over the edge of the glass to garnish.

Make one—-you won’t be sorry!

Cobblers, Buckles, Slumps, and Grunts

Posted by deliciousonadollar in Appetizers and tagged with , , , , , , , , , , ,

What do all these words have in common?  They are all desserts made with a fruit base and a biscuit or cake-like topping.  I’m including one of these as my final Desserts for Dudes because my son and all the men I know seem to really like fruit-based desserts, and these names all have a very “manly” sound to them.  Although I had heard of these desserts before -and even eaten some-I was not clear about what their differences are.  So being the curious sort, I looked them up.

The term Cobbler is an old English word which was given to a baked fruit dessert that has dumplings or biscuits placed on top of the warm fruit base and baked in the oven.  As the toppings bake they enlarge and touch each other reminding folks of “cobbled streets”, thus the name cobbler.  A Buckle is made of a cake batter with fruits mixed in it, then oven baked.  It got its name because sometimes the whole thing buckled under the weight of the fruit.   Slumps and Grunts are a variety of cobbler, but cooked on top of the stove, usually in an iron skillet.  They acquired their unusual names because of the sounds they made while cooking.

I’ve made cobblers before using various fruits in season.  They are best served warm with a dollop of whipped cream, a drizzle of heavy cream over the top, or with a scoop of vanilla ice cream.  Here then is a recipe for Praline Peach Cobbler.  When I served this still a bit warm, with a scoop of vanilla ice-cream, Mr. D. said “MMMMMMMM, Wow!”

PRALINE PEACH COBBLER

Serves 12

Ingredients

  • 1 1/2  cups plus 2 teaspoons sugar, divided
  • 2 Tablespoons cornstarch
  • 1 teaspoon cinnamon
  • 1 cup water
  • 8 cups sliced peeled fresh peaches
  • 2 cups self-rising flour***
  • 1/2 cup shortening
  • 1/2 cup buttermilk, plus more as needed
  • 3 Tablespoons butter, melted
  • 1/4 cup packed brown sugar
  • 1 cup chopped pecans

***a substitute for the self-rising flour:  place 3 teaspoons baking powder and 1 teaspoon salt in a measuring cup.  Add all-purpose flour to measure 1 cup.  Then add an additional cup of all-purpose flour.

Directions

In a large saucepan, combine 1 1/2 cups sugar, cornstarch and cinnamon.  Stir in water until smooth.  Add peaches.  Bring to a boil over medium heat;  cook and stir for 2 minutes or until thickened.

Pour into a lightly greased 13 x 9 inch baking dish;  set aside.

In a bowl, combine the flour and remaining sugar; cut in shortening until mixture resembles coarse crumbs.  Add the buttermilk and stir just until moistened.  If needed, add additional buttermilk, 1 tablespoon at a time, until the dough clings together.  Turn out onto a floured surface; knead gently for 6-8 times.  Roll into a 12-inch x 8-inch rectangle.

Combine the butter, brown sugar and pecans;  spread over the dough to within 1/2 inch of edges.  Roll up jelly-roll style, starting with a long side.  Cut into 12  1-inch pieces.  Place over peach mixture, cut side up.  Bake, uncovered, at 400 degrees for 25-30 minutes or until golden brown.

    

Note:  all ingredients may be easily cut in half  to make a smaller size dessert.  Use a 9″ round pan, or an 8″ or 9″ square pan.  As pictured here, I made a half recipe for my husband and me and it easily made 6 servings.

SOURCE:   The Taste of Home Baking Book

Margarita(ville) Ice-cream Sandwiches

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

I found this recipe in a magazine last summer and I tucked it away in a “To Make” folder, not sure of when I would get around to making it.  Turns out this past weekend was just the right time as I made these ice-cream sandwiches for a Father’s Day family get-together.  They were a big hit with everyone.  This is definitely a Dessert for Dudes as the lime zest and coarse sea salt mimic the flavors of a margarita in this cool, refreshing, summertime dessert that kids and adults will love.

MARGARITA ICE-CREAM SANDWICHES

SERVES about 16

INGREDIENTS

  • 1/2 cup unsalted butter, softened
  • 1 cup sugar
  • 1 large egg
  • 5 teaspoons grated lime rind, divided
  • 2 Tablespoons fresh lime juice
  • 2 1/2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/8 teaspoon reg. salt
  • 1 teaspoon turbinado sugar
  • 1/2 teaspoon coarse sea salt
  • 2 cups vanilla, reduced fat ice-cream, softened
  • 2 cups lime sherbet, softened

DIRECTIONS:

Place butter and sugar in a large bowl; beat with a mixer at medium speed for 5 minutes or until light and fluffy.  Add the egg, 1 Tablespoon lime rind, and lime juice; beat another 2 minutes or until well combined.

Combine flour, baking powder, and 1/8 teaspoon table salt;  stir with a whisk.  Add to butter mixture, and beat just until combined.

Divide dough into 2 equal portions.  Shape each into a 6-inch log.  Wrap individually in plastic wrap;  chill 3 hours or until firm.

.

  

Preheat oven to 350 degrees.  Line 2 baking sheets with parchment paper.  Cut each log into 16 slices, ( about 1/3 inch thick), and place on prepared baking sheets.  Sprinkle evenly with a mixture of remaining lime rind, turbinado sugar, and sea salt.

Bake at 350 for 10 minutes or until edges are lightly browned.  Cool for 2 minutes on pans.  Remove from baking sheets , and cool completely on wire racks.

Place vanilla ice cream and sherbet in a medium bowl;  lightly fold and swirl together.  Return mixture to the freezer to firm up before putting the cookies together.  Use a cookie scoop to place ice-cream mixture onto bottom of one cookie, and top with another cookie.  Squeeze gently to spread ice-cream mixture to the edges.   Wrap each sandwich in plastic wrap;  freeze 4 hours or until firm.

SOURCE:  slightly adapted from Cooking Light

Rhubarb Liqueur

Posted by deliciousonadollar in Beverages and tagged with , , , , , , , , , ,

While browsing through an old books store several years back, I came across a book called Infused,  100 Recipes for Infused Liqueurs and Cocktails.  The very first sentence caught my attention:  “Making your own infused liqueurs is simple, and the results are delicious.”  I was suddenly caught up with the idea of being able to capture the flavors and beautiful colors of fresh fruits ( and herbs and vegetables, too) in a liqueur that could be enjoyed year-round.  These make wonderful gifts as well,  particularly at Holiday time.

All infused liqueurs are created using the same basic principle.  A flavor is steeped in an alcohol base for a period of time.  The solids are filtered out, and a sweetening is added.  The liqueur is aged which allows the flavors to mellow, then it is bottled and ready to serve.  Vodka–clear and neutral tasting–is an ideal blank canvas for infusions and this is what I use.  However, other spirits work beautifully as well:  rum, tequila, bourbon, brandy and gin, so long as they are clear or have minimal color of their own to contribute.  By making your own infusions you are not limited by what you find in the liquor store,  the flavor combinations seem endless.

RHUBARB LIQUEUR

Makes about 3 1/2 – 4 cups

Bring 6 Tablespoons sugar and 1/4 cup water to boil in a small saucepan, stirring just until sugar dissolves;  remove from heat and allow to cool.   This is called a simple syrup.

Place 1 1/2 pounds coarsely chopped rhubarb in a large  wide-mouth jar.  Add 3 cups vodka, 1/2 cup Grand Marnier or other orange-flavored liqueur, and cooled syrup;  stir.  Screw lid on tightly;  let stand at room temperature in a dark place for 2 to 3 weeks.  Give it a shake every now and then.  During this time the color will leach out of the rhubarb, giving the liqueur a rosy color.  Strain mixture through a sieve over a large bowl. (One with a pouring lip is ideal).  Discard solids.  Pour the liqueur into a bottle.  Now the HARD part:  Wait 1-2 weeks for flavors to mellow.  OK, you can have a small taste.   YUM!

This is how I made my first batch, and it was very good,  but I’m going to make more while rhubarb is still available, and this time I am going to put in a few thin strips of orange peel (no white pith) instead of the Grand Marnier because I didn’t taste quite enough orange flavor the first time around.  No, wait, I think I’ll use both.  Wonder what that will do to the color????  I feel a little like a mad scientist as I continue to come up with flavor concoctions.   Most have been HITS, but a couple have been MISSES.  I”ll be sharing more flavors with you as time goes on.

This is what rhubarb flavor looks like!    Top photo shows a variety of flavors including cranberry, peach, orange, and lemon.

Mounds Brownie Bars

Posted by deliciousonadollar in Bars and Cookies, Carolyn's Originals and tagged with , , , , , ,

The recipe for these rich and chewy bar cookies came about as a result of a challenge given to me by a dear friend whose  favorite candy bar is a Mounds bar.  If I remember correctly it went like this:  “I wonder if you can make a bar cookie that tastes like a Mounds bar! ” Always up for a challenge,  I replied ” Oh, of course I can!”

The first thing I did was treat myself to a Mounds candy bar in order to examine how it is made, and savor the flavors that go into the total experience of eating one.  I must say this was really hard work, but I had to do it.  What I discovered was that it had a chocolate, chewy base, a coconut layer, chocolate covering and an almond underneath the chocolate.   This will be a piece of cake, I told myself.

And so I began the process of development, which included several attempts at getting the base just right.  Mr. D. was so good about eating my experiments;  he never complained about taste testing several kinds of brownies.  Finally I was satisfied that I had the right texture for the base.  The rest was the easy part:  the coconut layer with a hint of almond flavoring, and a chocolate frosting to cover.   I decided to top each bar with an almond, instead of placing them under the frosting, so each bar would have one,  and for folks allergic to nuts, it could be easily removed.

Here then, is my interpretation of  Mounds candy in cookie bar form.

Ingredients List

Brownie Layer:

  • 1 1/2 cups butter
  • 4 squares unsweetened chocolate
  • 2 1/4 cups sugar
  • 3 eggs, beaten
  • 1 cup all-purpose flour
  • 1 teaspoon vanilla

Coconut Layer:

  • 2 cups flaked coconut
  • 14 0z. can sweetened condensed milk
  • 1 teaspoon almond flavoring

Frosting:

  • 2 1/2 cups confectioners sugar
  • 3 tablespoons cocoa
  • pinch salt
  • 3 tablespoons butter, softened
  • 1/2 teaspoon vanilla
  • 3-4 tablespoons milk
  • 20-24 whole almonds
  1. Preheat oven to 350 degrees.  Lightly grease a 13 x 9 inch baking pan.  In a saucepan, over low heat, melt butter and chocolate; cool slightly.  Add sugar.  Stir in eggs, flour and vanilla.
  2. Pour into a greased  pan.  Bake at 350 degrees for 20 minutes.  Center will not be firm.  Remove from the oven.
  3. Meanwhile, combine coconut with condensed milk and almond flavoring.  Gently spoon and spread over partially baked base.  Return to oven and bake another 15 minutes, or until light golden brown.  Cool slightly.
  4. Blend frosting ingredients; beating 2 minutes until fluffy.  Spread over warm bars.  Top each bar with a whole almond.
  5. Taste tested and approved!  Oh, and by the way—-I successfully met the challenge.  My friend was duly impressed.   
SOURCE:  A Carolyn Original

Chocolate Peanut Butter Cup Cookies

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

OMG, I think these are the BEST chocolate cookies I have ever made!  Warm from the oven Mr.D and I ate a total of six.  Of course, as I have previously stated chocolate is my absolute favorite in any kind of dessert.  With these the addition of chunks of Peanut Butter Cup candy takes them well over the top.  The cookies are a generous size, moist and chewy, and very rich. 

The recipe predicts a yield of 16 large cookies, but I used a smaller cookie scoop, and got a total of 30 cookies that were still good sized.  Plus my conscience  is more forgiving if I have more than one of these.

Before you begin, place the peanut cup candies in the freezer for about 30 minutes.  This will make chopping them easier, and helps keep them intact while mixing into the dough.  You will need about 2 cups, chopped.

Preheat oven to 350 degrees.  Grease 2 large baking sheets or line with parchment paper.

  • 1 bag mini Peanut Butter Cup candies
  • 1 1/2 cups flour, plus additional 2 tablespoons
  • 6 tablespoons cocoa
  • 1/2 teaspoon baking soda
  •  1/2 teaspoon salt
  • 3/4 stick butter (6T) at room temperature
  • 1/4 cup plus 2 tablespoons creamy peanut butter
  • 1/2 sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 2 tablespoons milk
  1. Whisk together dry ingredients. ( flour through salt)
  2. Combine butter, peanut butter, sugar and brown sugar.  Beat at medium speed till light and fluffy. (1-2 min.)
  3. Add in egg, vanilla and milk. Blend till smooth.  ( I felt that my dough need 1 more tablespoon of milk)
  4. Mix in dry ingredients just to incorporate.
  5.  Fold in 1 1/2 cups coarsely chopped peanut butter cup candies.

Use a large cookie scoop and drop mounds of dough 2–3 inches apart.  Gently press a few pieces of candy into tops of dough balls. 

Bake 12 – 14 minutes.  (They may seem too soft coming from the oven, but they will set up as they cool.) Do not over bake them!

Let cool about 10 minutes, then transfer to a wire cooling rack to finish cooling.    Store airtight.

Source:  Annies Eats

Honey Bars

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

Having made these bars several times over the past few months, I can vouch for their popularity, and delicious combination of flavors.  They have become my go-to recipe for when I or my husband need to contribute something to a pot-luck event.  We always get asked for the recipe.  Try them—and they just might become your new favorite bar cookie, too.

Dough

  • 2 cups plus 1 tablespoon all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 3/4 cup vegetable oil
  • 1/4 cup honey   (hint:  measure the oil in a 1 cup measure, add the honey, then pour both out together, and the honey will slide right out.)
  • 1 cup sugar
  • 1 egg

Glaze

  • 1 cup confectioners’ sugar
  • 2 tablespoons mayonnaise
  • 1 tablespoon water
  • 1 teaspoon vanilla extract

Preheat the oven to 350 degrees and lightly grease a 10” x 15” jelly roll pan.

  1. Whisk the flour, baking soda, salt, and cinnamon together in a bowl and set aside.
  2. With an electric mixer, combine the oil, honey, sugar, and egg until well blended.
  3. Add the dry ingredients and mix until they’re incorporated.
  4. Press the dough evenly into the prepared pan (grease your hand first, then pat the dough into place).

      5.  Bake for 16-18 minutes, until the top of the center looks dry.  The bars will puff up, then fall a bit when they come out of the oven; this is how they should be.

      6.  While the bars are baking, make the glaze.  Mix all the glaze ingredients together.  When the bars come out of the oven pour the glaze over the top and spread evenly.   An off-set spatula or pastry brush will help with this.

      A note here:  Yes, the glaze really does contain mayonnaise, and nothing else will do to get that unique flavor.  If you must use a vegan version, canola, soyannaise, or Miracle Whip will do, but do not leave it out, and substitute something else.

Cool for 15-20 minutes before cutting into squares. ( 6 rows down by 9 rows across).  You can trim the outer 1/2” all the way around the pan to get a more uniform result.  Yield;  54 squares plus trimmings.

Source:  The Baking Sheet from King Arthur