Leslie's No Bake Cookies

These cookies are amazing! This recipe nails it. Its the stuff of dreams.....

- 2 cups sugar

- 1/2 cup milk

- 1/2 cup butter

- 4 tablespoon cocoa

- 1/4 tsp salt

- 1 tsp vanilla

- 1/2 cup peanut butter

- 3 cups quick oats

Mix the first four ingredients, bring to a boil.

Remove from heat.

Add salt, vanilla, peanut butter. Stir till PB melts.

Add Oats

Scoop by spoon-fulls and drop on sprayed wax paper.

Best EVER Banana Cake and Cream Cheese Frosting

This is per request of all the people who have asked me to post this OH SO DELICIOUS recipe. I wish it were mine originally, but it's not, it's some lady's named Rhonda J on Recipezaar, but THANKS Rhonda, it is the BEST ever!
She says to cook it at 275, but it takes it a LONG time in my oven on that temp, so I do the first half hour at 325 and the last half at 300, if still not cooked in the middle add another 5-10mins at 275. But try it first at 275 your oven might be different???
Once it's out of the oven you need to do the "freezer-trick" method, where you wrap the top with saran wrap and put it in the freezer for 45mins.
You can half the frosting recipe if you are hoping for more of a glaze look or the whole for a more frosted cake feel...

Ingredients:

• 1 1/2 cups bananas, mashed, ripe (You can even throw black banana's into the freezer until you get enough for 1 1/2C. It takes about 4-6 banana's.)
• 2 teaspoons lemon juice
• 3 cups flour
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 3/4 cup butter, softened
• 2 1/8 cups sugar
• 3 large eggs
• 2 teaspoons vanilla
• 1 1/2 cups buttermilk (Or substitute with milk and lemon juice)

Frosting

• 1/2 cup butter, softened
• 1 (8 ounce) package cream cheese, softened
• 1 teaspoon vanilla
• 3 1/2 cups icing sugar

Garnish

• chopped walnuts
• I like to add fresh fruit to the top. Blueberries, strawberries and raspberries are perfect addition!

Directions:

I think there is about 30 mins prep time, 1hr+ cook time and 45 mins resting time, so keep that in mind when making. You could make this the night before and wait to add the frosting. It's best when cooled thoroughly.

1. 1. Preheat oven to 275°. (Or 325 if you follow me.)
2. 
   
3. 2. Grease and flour a 9 x 13 pan. I use my Demarle Sunflower pan for this recipe and it works perfect! I think you could do a nice two layer cake as well, there is a lot of batter!
4. 
   
5. 3. In a small bowl, mix mashed banana with the lemon juice; set aside.
6. 
   
7. 4. In a medium bowl, mix flour, baking soda and salt; set aside.
8. 
   
9. 5. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
10. 
    
11. 6. Beat in eggs, one at a time, then stir in 2 tsp vanilla.
12. 
    
13. 7. Beat in the flour mixture alternately with the buttermilk.
14. 
    
15. 8. Stir in banana mixture.
16. 
    
17. 9. Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center 
18. comes out clean.

1. 10. Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
2. 
   
3. 11. For the frosting, cream the butter and cream cheese until smooth.
4. 
   
5. 12. Beat in 1 teaspoon vanilla.
6. 
   
7. 13. Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
8. 
   
9. 14. Spread on cooled cake.
10. 
    
11. 15. Sprinkle chopped walnuts and or fruit over top of the frosting, if desired.
12. 
    

ENJOY friends!

XO

Jen

Chocolate Rice Krispies Treats

This is the Rice Krispies Treat we make in Iceland, no marshmallows but what's better than that??? Yes CHOCOLATE. The recipe isn't very accurate and I apologize for that- but you don't have to worry it's super easy and super yummy.

In a large saucepan combine and melt together

5 tbsp golden cornsyrup

100 grams Chocolate (that's about 3.5 US ounces)

100 grams Butter (one stick of butter is usually 113 grams so almost a stick)

Add Rice Krispies and cover it with the chocolate mix. I don't know how much Rice Krispies I add - I just pour it until it seems to be using up most of the mix. With a spoon but it in papercupcake forms and cool it until they are sticking well together.

Hershey's Double Chocolate Mint Brownies

Just for you Linsy (and anyone else that is interested, of course Ü)! Sorry it has taken me almost a year to actually remember to post this recipe. Ü Enjoy!

BROWNIE
1 c. flour 4 eggs
1 c. sugar 16 oz. can of chocolate syrup
1/2 c. butter

Mix all ingredients together. Pour into a greased 9 X 13 pan. Bake at 350* for 25-30 minutes or until toothpick comes out clean. Cool completely and then spread with mint layer. Then chill again before putting the chocolate layer on top. Cover and chill again before serving.

MINT LAYER
2 c. powdered sugar
½ c. butter
1 T. water
½ t. mint extract
A few drops of green food coloring
(Beat until smooth.)

CHOCOLATE LAYER
6 T. butter
1 c. milk chocolate chips
(Microwave for 1 to 1 1/2 min. Stir until smooth.)

Maple Butter Blondies

I made these for a Christmas Eve dessert and they were pretty dreamy. Look what is in those bad boys... nothing but rich, sugary gooeyness. Recipe from my sister and her friend's recipe group.


Brownie

1 ½ c flour
1 t baking powder
½ t salt
1 ½ c margarine or butter
1 ½ c brown sugar
2 eggs
1 ½ t vanilla
1 c white chocolate chips
1 c chopped walnuts or pecans
(the nuts can be added to the brownie or served sprinkled
over the top of the finished dessert – or both)

Blend butter and brown sugar together. Add baking powder, salt, vanilla and then eggs. Mix in flour. Stir in white chocolate chips and nuts.

Put brownie batter into a greased 9x13 pan and smooth mixture with a spatula. Bake at 350 degrees for 22 – 25 minutes. Oven temperatures may vary, do not over bake. Top should be shiny and firm when you touch the center with a finger.

Maple Butter Sauce


1 1/3 c sugar
1 c whipping cream
2/3 c butter
1 ½ t maple flavoring

Combine sugar, butter and whipping cream in a sauce pan and bring to a boil. Cook for 2 – 3 minutes, stirring often. Remove from heat and stir in the maple flavoring.

To assemble:

Cut brownies into 12 pieces. Place a brownie on a plate and top with vanilla ice cream. Drizzle with sauce and sprinkle with more nuts.

Dessert for Breakfast

My magazine arrived yesterday and I had everything in the cupboard- we had the simple crepes with chocolate-hazelnut and bananas this morning. They were a hit. Can't wait to try them with goat cheese and roasted veggies!

Simple Crepes (Everyday Food, Martha Stewart, Jan/Feb 2011)

1 cup flour, spooned and leveled

1 tablespoon sugar

¼ teaspoon coarse salt

1 ½ cups whole milk

4 large eggs

3 tablespoons unsalted butter

In a blender, combine above ingredients. Puree until mixture is smooth and bubbles form on top, about 30 seconds. Let batter sit at least 15 minutes at room temperature (or refrigerate in an airtight container, up to 1 day; whisk before using). Heat a 12” nonstick skillet over medium. Lightly coat with butter. Add 1/3 cup batter and swirl to completely cover bottom of skillet. Cook until underside of crepe is golden brown, 2 to 3 minutes. Loosen edge of crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide crepe out of skillet and repeat with remaining batter.

Chocolate-Hazelnut and Banana Crepe

After flipping crepe in the skillet, top with 2 tablespoons (I used half that amount) chocolate hazelnut spread such as Nutella and ½ banana, thinly sliced. Cook until spread melts, about 1 minute. Fold into quarters.

Crepes with Vegetables and Goat Cheese

Preheat oven to 350. Place 4 crepes on a rimmed baking sheet. Place 2 tablespoons crumbled goat cheese and ½ cup roasted vegetables such as bell pepper, eggplant, mushroom and onion, down the center of each crepe. Season with coarse salt and pepper. Fold edges over filling. Bake until cheese softens and filling is warm 5 minutes. Makes 4.

almost healthy cake

This cake is super easy to make, delicious and almost healthy

1 cup soft margarine

1 cup sugar (I've used Splenda and it's just as good)

1 cup flour

1 cup oats

1 cup chopped dates

1 cup chopped chocolate

1 tsp baking powder

1 tsp vanilla extract

2 eggs

Mix it all together and bake on parchment paper in a tall cake form

Bake for 30-35 min. @ 350 F

Served warm - with vanilla ice cream or whipped cream for a great dessert.

It's great for dinner parties as you can make the batter ahead and keep it in the fridge until you bake it.

Pumpkin Chocolate Chip Cookies

Does everyone already know about this recipe? Well someone told me about it a few years ago and since L had dairy and egg allergies when he was younger this was the perfect cookie recipe for him and perfect for me since it requires no effort. Hello people 3 ingredients! Not only easy but they are really, really good.

1 box spice cake mix
1 can (the size of a soup can) pumpkin puree
chocolate chips

Mix all together and drop by spoonfuls on a cookie sheet. Bake at 350 for 8-10 mins, depending on your oven. I just usually estimate and do the toothpick trick since I have never actually seen a real recipe for this but it is basically a no fail cookie.

Apple Brownies

We spent a few hours at the apple orchard yesterday so we'll be baking with apples for days and days to come. Here's a recipe I was given at a meal swap. I was hesitant it deserved the name "brownie" until I tried them. We're baking some at this very moment!

Apple Brownies
1 c. butter
2 c. sugar
2 eggs
2 C. flour
1 tsp. baking powder
2 tsp. cinnamon
3 large or 4 small apples, peeled and diced
granulated sugar (for sprinkling on top after baking)

Directions:
Preheat oven to 350. Choose your pan size: either a 9 x 13 pan, two pie pans, or a pie pan and four mini-loaf pans. Spray with nonstick cooking spray. Cream butter and sugar. Add eggs, flour, baking powder, cinnamon, and apples. Mix well. Bake at 350 degrees for 45 minutes. Remove from oven and sprinkle with sugar.

Big, Soft Ginger Cookies

This recipe doesn't seem seasonably appropriate, however, my family enjoys these all year long...and anything that makes fall feel a little closer is welcome at my house. This recipe is from allrecipes.com.

Big Soft Ginger Cookies
• 2 1/4 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3/4 cup butter, softened
• 1 cup white sugar
• 1 egg
• 1 tablespoon water
• 1/4 cup molasses
• 2 tablespoons white sugar
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container. Makes 2 dozen.

Oatmeal Crispies

I got this recipe from sweet Susan M. It was sort of embarrassing actually because when she put a plate of them in front of us after a dinner at her house we literally could not stop eating them, I downed at least 5 right there on the spot. They taste like a mix between oatmeal cookies and snicker-doodles. The flavor and texture are just delicious.


Cream Together:
1 Cup brown sugar
1 Cup white sugar
1 Cup shortening

Mix in,
2 eggs
1 tsp vanilla
1 1/2 cups flour
1 tsp salt
1 tsp soda
1/2 tsp cinnamon
1/4 tsp nutmeg
3 cups oatmeal

Bake at 350 for 10-12 min.

CoCa Cola Frosting

This frosting is amazing. I love it on chocolate cake (see prior post) or brownies. It really jazzes up a box brownie mix. Its like pourable fudge with a Coca Cola kick. So tasty!

- 1/2 Cup butter

- 6 Tablespoons Coca Cola

- 2 Tablespoons CoCoa

- 3 1/2 Cups powdered sugar

- 1 teaspoon vanilla

Melt butter. Add coke and cocoa and bring to a boil. Remove from heat and mix into powdered sugar. Add vanilla, mix until smooth and creamy.

Nutella pizza

Yes, I do love pizza. We tried Nutella pizza in Sydney, Australia in 2007 and today is the first time I've tried doing it myself. It was FANTASTIC

I used my usual pizza dough recipe

then I used Nutella - white and semi-sweet chocolate chips and bananas. I think it would have been just as good just with the Nutella

Brush the dough with butter, then bake until the crust is crisp and pale golden brown, about 20 minutes. Immediately spread the Nutella over the pizza then sprinkle all the chocolate chips and banana over.

Bake just until the chocolate begins to melt, about 1 minute. Sprinkle the hazelnuts over the pizza. Cut into wedges and ENJOY

TO DIE FOR Chocolate Cake with Peanut Butter Icing

Listen party people. This is my all time favorite dessert (and I only discovered it a year ago after moving to Hershey, PA). I can not begin to describe the deliciousness of this cake. For all of you that have had chocolate cake with peanut butter frosting at the Hershey Pantry - you know what I am talking about. And you know life will never be the same. For those who haven't - stop what you are doing and make this cake! I don't know who came up with such a brilliant combo - maybe it was someone here who was smelling Reese's in the air. But we gotta get the word out. Here we go.....

Chocolate Cake

• 2 C sugar
• 3/4 C oil
• 2 eggs
• 3/4 C cocoa
• 1 1/2 C boiling water
• 1 1/2 tsp. baking powder
• 1 1/2 tsp. baking soda
• 2 C flour
• 1 tsp. vanilla

Mix together sugar, oil, and eggs.

Add cocoa, baking soda and powder, and water. Mix until combined.

Add flour and vanilla.

Place in a greased 9x13 pan. Bake at 350 degrees for 35-40 minutes. (I baked in two 9 inch round pans for 25 minutes.)

Peanut Butter Icing

• 1 1/2 C crisco
• 3/4 C peanut butter
• 1/2 C butter
• 1 Tbsp. vanilla
• 1/4 C + 2 Tbsp. milk
• 1 1/2 lb. powdered sugar

In a mixer, cream together crisco, peanut butter and butter.

Add vanilla. Beat until smooth.

With the mixer at low speed, carefully add milk and powdered sugar.

When sugar is fully incorporated, beat icing on high speed, until fluffy.

Chocolate Ganache

• 1/2 C chocolate chips
• 1/4 C heavy whipping cream

In a saucepan, stir chocolate chips and cream together over medium heat until smooth.

Pour over top of a frosted cake and spread so that ganache drips evenly over all edges of the cake. Let cool until firm.

Coconut Cake

This is another amazing recipe from Jana F. Thanks Jana for reminding us that one should always look for occasions to eat cake! It brings back such good memories of the perfect picnic on the perfect PA afternoon!

Coconut cake

4 eggwhites

200 grams sugar

mixed very well - (until it's smooth)

200 grams coconut

baked for approx 50 minutes on 350 farenheit

chocolate cream topping

4 eggyolks (that's the red right!!)

60 grams confectonaries sugar

mixed together until smooth and light

50 grams margarine

50 grams semisweet chocolate

melted together and then mixed with the yolk&conf.sugar blend

put it over the cake while the mix is still warm

Homemade Oreos

An oldie but a goody, and the worst picture ever.

1 package of devil's food cake mix

2 eggs

3/4 cup of shortening

blend all together at once.

roll soft dough in small balls on a cookie sheet (don't press down). Bake at 350 degrees for 6-8 minutes (don't over bake)

frosting for the middle:

8 oz. cream cheese

1/2 stick of butter

2 tsp. vanilla

2 to 4 c. powdered sugar

mix until smooth. when cookies are cool frost backs of cookies and make sandwich with another cookie.

Did anyone else make these all the time in high school or was it just me and did you ever think to call them Whoopie Pies before moving to these parts?

Lemon Bars

Crust:
1 cup butter
1 3/4 cup flour
2/3 cup confectioner’s sugar (plus more for dusting)

Topping:
1 1/2 cup sugar
1/4 cup flour
1 tsp baking powder
4 eggs, slightly beaten
1/2 cup lemon juice

Preheat oven to 350 degrees
Grease and flour a 9 X 13 pan

To make crust:
* In a medium bowl, whisk together flour and confectioner’s sugar* Cut in butter until combined and crumbly.* Press mixture into bottom of pan.* Bake for 20 minutes or until golden.

To make topping:* While crust is baking, prepare topping.* In a larger bowl, add sugar, flour, and baking powder.* Then add slightly beaten eggs and lemon juice.* Mix well and pour on top of warm baked crust.* Bake for 20-25 minutes.* When cool, dust with confectioner’s sugar and refrigerate.* Cut into bars and enjoy them cold!

Strawberry Heart Pillows

Here is a fun Valentine's Day dessert that we have made in the past. Simple ingredients, easy to make and really yummy. You can't go wrong with a puff pastry, cool whip and chocolate, right? Also...Valentine's Day is only 1 week away!
Makes:16 servings, one heart each

1 frozen puff pastry sheet (1/2 of 17.3-oz. pkg.), thawed
1/3 cup strawberry jam or preserves
1 cup thawed COOL WHIP Whipped Topping, divided
4 large strawberries, each cut into 4 slices
1 square BAKER'S Semi-Sweet Baking Chocolate, melted


PREHEAT oven to 350°F. Unfold pastry. Cut into 16 hearts with 2-inch heart-shaped cookie cutter. Place on ungreased baking sheets.
BAKE 20 min. or until golden brown. Remove to wire racks; cool completely.
CUT each heart horizontally in half. Spread 1 tsp. of the jam onto bottom half of each heart; top with 1 Tbsp. of the whipped topping and a strawberry slice. Cover with tops of hearts. Drizzle with chocolate. Serve immediately. Or, cover and
refrigerate up to 1 hour.

recipe from here

Peanut Butter Cup Brownies

Peanut Butter Cup Brownies
Recipe adapted from Nestle’s Very Best Baking

Makes 40 brownies as adapted

1 box of your favorite brownie mix
1/2 cup peanut butter chips
1/2 cup semi-sweet chocolate chips
3/4 cup creamy peanut butter

Preheat oven to 350 degrees. Spray or grease 40 mini-muffin cups.

Prepare boxed brownie mix as directed. Spoon batter evenly into muffin cups (about 1 heaping teaspoon). Bake for 13-15 minutes or until top is set and a toothpick inserted into center comes out slightly wet. After brownies are out of the oven, wait for centers to fall. This will happen upon cooling. If not then tap the centers with the back of a teaspoon to make a hole for the peanut butter.

Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds then stir. While brownies are still warm spoon about half a teaspoon of peanut butter into the center of each brownie. Top with semi-sweet chocolate chips and peanut butter chips. Cool completely in pan.

*This one is for you Lins!
I am almost embarrassed about all of the treats that I have been posting but all I can say is NEVER attempt to go on a diet because all you end up doing is craving things like this. Diets are a slippery slope my friends and that is why I have thrown in the towel.
Recipe and image from here

S'more Cookie Bars

S'more Cookie Bars

1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp vanilla extract
1 1/3 cups all purpose flour
3/4 cup graham cracker crumbs (approximately 7 full graham crackers)
1 tsp baking powder
1/4 tsp salt
2 super-sized (5 oz.) dark chocolate bars (e.g. Hershey’s)
1 1/2 cups marshmallow creme/fluff (not melted marshmallows)

Preheat oven to 350°F. Grease an 8-inch square baking pan.

In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla.
In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. Two 5 oz. Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread marshmallow fluff evenly over the chocolate layer.

Place remaining dough in a single layer on top of the fluff. This is most easily done by putting the second half of the dough in a gallon size freezer bag. Use your palms to flatten it out, and then use scissors to cut down both long sides of the bag, so it will open up book-style. Open it up carefully, and the dough will stick on one side of the bag. Then place the bag, dough side down, on the other three layers. From there peel the bag up ad spread the dough where it is uneven.

Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars

Makes 16 cookie bars.

*I know, I know this is not tried and true because I have never made these but seriously how can they not be good? Pretty sure that I am on a dessert bar kick this week.

Recipe from bakedperfection.com