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Sweets

Dessert/ Sweets

Best-Ever Carrot Cake

Best-Ever Carrot Cake

Print Recipe
By Prep Time: 45 minutes Cooking Time: 35 minutes

Ingredients

  • 4 eggs, beaten
  • 2 c flour
  • 2 c sugar
  • 2 tsps baking powder
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 3 c carrots, finely shredded, lightly packed
  • 3/4 c oil
  • cream cheese frosting
  • 1/2 c finely chopped pecans, toasted

Instructions

1

Allow eggs to stand at room temperature for 30 minutes. Grease and flour two 9-inch round cake pans.

2

In a large mixing bowl, stir together flour, sugar, baking powder, cinnamon, and baking soda.

3

In a medium bowl, combine eggs, carrots, and oil.

4

Add egg mixture to the flour mixture and stir to combine. Pour batter into cake pans. Bake at 350 degrees for 30 to 35 minutes.

5

Cool on wire racks for 10 minutes, then remove from pans.

6

Cool thoroughly, frost, and sprinkle with chopped pecans.

Notes

The carrots need to be finely shredded to prevent them from sinking to the bottom of the cake. Store the frosted cake in the refrigerator.

Cookies/ Snacks/ Sweets

Gingerbread Men

Gingerbread Men

Print Recipe
Prep Time: 2 hours, 40 minutes Cooking Time: 10 minutes

Ingredients

  • 1 c butter
  • 1 c sugar
  • 1/2 c dark molasses
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp cloves
  • 1 tsp ginger
  • 2 eggs
  • 1 tsp vinegar
  • 5 c flour
  • 1 tsp baking soda
  • chocolate chips, cinnamon candies, and/or raisins

Instructions

1

In a saucepan, cream butter and sugar. Add molasses and spices. Mix well. Bring to a boil, stirring constantly. Remove from heat and cool.

2

Stir in well-beaten eggs and vinegar. Sift flour and baking soda and stir into molasses mixture to form a smooth dough. Chill several hours.

3

Divide dough into six portions. Roll out and cut with cookie cutters. Place on baking sheets and decorate with chocolate chips, cinnamon candies, or raisins.

4

Bake at 350 degrees for 8 to 10 minutes.

Dessert/ Sweets

Coconut Cream Pie

Coconut Cream Pie

Print Recipe
By Prep Time: 95 minutes

Ingredients

  • 1 pie crust
  • 1/2 cup flaked sweetened coconut
  • 1 1/2 cups coconut milk
  • 1 1/2 cups half-and-half
  • 5 egg yolks
  • 3/4 cup sugar
  • 4 tablespoons cornstarch
  • 1 tablespoon butter
  • 1/4 teaspoon salt
  • 1 1/2 cups flaked sweetened coconut
  • 1 1/2 teaspoons vanilla
  • 2 cups heavy whipping cream
  • 1/4 cup sugar
  • 1 teaspoon vanilla

Instructions

1

Prepare pie crust according to blind-baking instructions of recipe.

2

Spread coconut evenly on a rimmed baking sheet. Place into 350 degrees F oven for 8-10 minutes until coconut has just begun to turn brown. Set aside to cool.

3

Pour coconut milk and half-and-half into a liquid measuring cup. Add egg yolks and whisk together with milks. Set aside.

4

Add sugar and cornstarch to a heavy-bottomed saucepan over medium-low heat. Whisk egg and milk mixture together once more and then slowly begin to add to the sugar and cornstarch, whisking together constantly. Bring custard mixture to a boil. Switch to a rubber spatula or wooden spoon and continue to stir constantly. Boil one minute. Remove from heat and add butter, coconut, vanilla and salt.

5

Spread custard into pie crust. Cover lightly with plastic wrap and chill in the refrigerator until set, about 30-45 minutes.

6

Add sugar and heavy whipping cream to large bowl. Whisk with an electric mixer just until stiff peaks form. Add vanilla and whisk just until combined. Spread whipped cream on top of coconut custard. Refrigerate until ready to serve.

7

When ready to serve, top with toasted coconut.

Notes

This makes a lot of whipped cream topping. I usually only use 1 or 1 1/2cups cream instead of 2 cups. Source: https://addapinch.com/coconut-cream-pie-recipe/

Cookies/ Snacks/ Sweets

Date Cookies

Date Cookies

Print Recipe
Prep Time: 35 minutes Cooking Time: 14 minutes

Ingredients

  • 1 c sugar
  • 1/2 c shortening
  • 2 eggs
  • 1/2 c milk
  • 1 teaspoon soda
  • 1 teaspoon vanilla
  • 2 teaspoons cream of tartar
  • 3 c flour

Instructions

1

Boil dates for filling (equal parts dates, sugar, and water, plus 2 tsp tapioca for each cup of dates).

2

Mix together all ingredients for dough. Roll out thin, fill with date filling, and seal.

3

Bake at 375 degrees for 12-14 minutes.

Dessert/ Sweets

Molten Chocolate Cake with Candied Walnuts

Molten Chocolate Cake with Candied Walnuts

Print Recipe
By Serves: 8 Prep Time: 30 minutes + 1 hour chilling Cooking Time: 12 minutes

Ingredients

  • 6 oz semisweet chocolate
  • 2 oz bittersweet chocolate
  • 3/4 cup unsalted butter
  • 3 egg yolks
  • 3 eggs
  • 3/4 cup sugar
  • 3/4 cup flour
  • 3 cups walnuts; toasted
  • 1 3/4 cup sugar
  • 1 pinch kosher salt

Instructions

1

For the Cake: Butter 8 six-ounce ceramic ramekins and dust with flour.

2

In a bowl over a double-boiler melt the butter and chocolate, set aside and let cool.

3

In a mixing bowl, use electric mixer to combine eggs and sugar until pale yellow butter holds shape and forms ribbon on beaters. Blend flour into egg-sugar mixture with the mixer for 3 minutes. Add chocolate mixture, being careful to incorporate everything; mix for 2 more minutes.

4

Pour about 6 ounces of batter into each ramekin and refrigerate for 1 hour.

5

In a preheated 475°F (245°C) oven, bake ramekins on a cookie sheet for 10 to 12 minutes or until they are puffed up and don't jiggle when moved.

6

Remove from oven and serve immediately.

7

For the Walnuts: Cook sugar until melted and slightly amber colored. Mix walnuts, sugar and salt together; being sure to coat the nuts. Cool on a non-stick surface such as a Silpat or bakers paper.

Notes

Can be served with chocolate sauce or whipped cream.

Cookies/ Sweets

Date Filled Cookies

Date Filled Cookies

Print Recipe
Prep Time: 30 minutes plus chilling overnight Cooking Time: 10 minutes

Ingredients

  • 1 1/2 cups chopped dates
  • 1 1/2 cups sugar
  • 1 1/2 cups water
  • 1 Tbs quick tapioca
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 1 1/2 cups butter
  • 2/3 cup sour milk
  • 1 tsp soda
  • 3 cups flour
  • 3 cups quick oatmeal
  • 2 tsp vanilla

Instructions

1

For date filling, boil together until thick: dates, sugar, water, and quick tapioca.

2

Mix brown sugar, white sugar, and butter. Add vanilla and soda to the milk. Add milk and flour alternately to the sugar mixture. Add oats. Refrigerate overnight.

3

Roll our a small amount of dough 1/8 inch thick. Cut with a four-inch cookie cutter. Spread filling on half the round, fold the other half over, and press the edges together.

4

Bake on ungreased cookie sheets at 325 degrees for 10 minutes.

Fruit/ Salad/ Sides/ Snacks/ Sweets

Mandarin Orange Cookie Dessert Salad

Mandarin Orange Cookie Dessert Salad

Print Recipe
By Prep Time: 15 minutes

Ingredients

  • 1 package (3.4 oz) vanilla pudding mix (instant)
  • 1 c buttermilk
  • 1 package (8 oz) Cool Whip
  • 1 can pineapple tidbits
  • 1 can (11 oz) mandarin orange
  • 1/2 package (11.5 oz) fudge-striped cookies

Instructions

1

In a large bowl, mix together the dry pudding mixes and buttermilk.

2

Fold in the Cool-Whip.

3

Stir in the pineapple and mandarin oranges until incorporated.

4

Break cookies into bite-size pieces and gently fold into salad mixture.

5

Serve immediately. If preparing ahead of time, add cookies right before serving.

Notes

Source: https://www.sixsistersstuff.com/recipe/mandarin-orange-cookie-dessert-salad/

Bread/ Sides/ Sweets

Peach Streusel Muffins

Peach Streusel Muffins

Print Recipe
By Prep Time: 1 hour 25 minutes Cooking Time: 20 minutes

Ingredients

  • 1/3 cup (67g) packed light or dark brown sugar
  • 1 tablespoon (15g) granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup (60g) unsalted butter melted
  • 2/3 cup (84g) all-purpose flour
  • 1/2 cup (115g) unsalted butter softened to room temperature
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1/4 cup (50g) granulated sugar
  • 2 large eggs room temperature preferred
  • 1/2 cup (120g) yogurt
  • 2 teaspoons vanilla extract
  • 1 and 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon allspice
  • 1/2 teaspoon salt
  • 3 tablespoons (45ml) milk (any kind)
  • 1 1/2 cups peeled chopped peaches (2-3 peaches)
  • 1 cup (120g) confectioners’ sugar
  • 3 tablespoons (45ml) heavy cream (or milk for a less creamy texture)
  • 1/2 teaspoon vanilla extract

Instructions

1

First, make the crumb topping : In a medium bowl, combine both sugars, the cinnamon, and melted butter. Using a rubber spatula, stir in the flour. The crumb topping will be thick and crumbly. Set aside.

2

Preheat oven to 425F degrees. Spray a 12-count muffin pan with nonstick spray. Set aside.

3

Make the muffins : In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the brown sugar and granulated sugar and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed.

4

In a large bowl, toss together the flour, baking soda, baking powder, cinnamon, all-spice, and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a whisk. Add the milk, gently whisking until combined and little lumps remain. Fold in the peaches with a wooden spoon or rubber spatula.

5

Spoon the muffin batter evenly between all 12 muffin tins. There may be enough to make a 13th muffin in a 2nd batch, depending if there were a few extra peach chunks thrown in. Fill the muffin tins until they are full all the way up to the top. Press a handful of the crumb topping into the top of each; crumble it with your hands to make some big chunks.

6

Bake for 5 minutes at 425F degrees, then keeping the muffins in the oven, lower the oven temperature to 350F degrees and bake for 15-19 more minutes or until a toothpick inserted in the center comes out clean.

7

Make the glaze : whisk all of the ingredients together and drizzle over warm muffins.

Notes

Make ahead tip : Muffins stay soft, fresh, and moist at room temperature for up to 5 days. Muffins freeze well for up to 2 months. Thaw overnight in the refrigerator and heat up (if desired) before enjoying. Source: https://sallysbakingaddiction.com/peach-streusel-muffins/

Dessert/ Sweets

Coconut Cream Pie

Coconut Cream Pie

Print Recipe
By Prep Time: 65 minutes

Ingredients

  • 1 pie crust
  • 1/2 cup flaked sweetened coconut
  • 1 1/2 cups coconut milk
  • 1 1/2 cups half-and-half
  • 5 egg yolks
  • 3/4 cup sugar
  • 4 tablespoons cornstarch
  • 1 tablespoon butter
  • 1/4 teaspoon salt
  • 1 1/2 cups flaked sweetened coconut
  • 1 1/2 teaspoons vanilla
  • 2 cups heavy whipping cream
  • 1/4 cup sugar
  • 1 teaspoon vanilla

Instructions

1

Prepare pie crust according to blind-baking instructions of recipe.

2

Spread coconut evenly on a rimmed baking sheet. Place into 350 degrees F oven for 8-10 minutes until coconut has just begun to turn brown. Set aside to cool.

3

Pour coconut milk and half-and-half into a liquid measuring cup. Add egg yolks and whisk together with milks. Set aside.

4

Add sugar and cornstarch to a heavy-bottomed saucepan over medium-low heat. Whisk egg and milk mixture together once more and then slowly begin to add to the sugar and cornstarch, whisking together constantly. Bring custard mixture to a boil. Switch to a rubber spatula or wooden spoon and continue to stir constantly. Boil one minute. Remove from heat and add butter, coconut, vanilla and salt.

5

Spread custard into pie crust. Cover lightly with plastic wrap and chill in the refrigerator until set, about 30-45 minutes.

6

Add sugar and heavy whipping cream to large bowl. Whisk with an electric mixer just until stiff peaks form. Add vanilla and whisk just until combined.

7

Spread whipped cream on top of coconut custard. Refrigerate until ready to serve. When ready to serve, top with toasted coconut.

Notes

Source: https://addapinch.com/coconut-cream-pie-recipe/

Dessert/ Sweets

Rhubarb Crunch

Rhubarb Crunch

Print Recipe
Prep Time: 20 minutes Cooking Time: 35 minutes

Ingredients

  • 4 c rhubarb
  • 1 c sugar
  • 3 T flour
  • 1 1/2 c oatmeal
  • 1 c flour
  • 1 c sugar
  • 1/2 c butter
  • 1/4 c shortening
  • 1 tsp salt

Instructions

1

Mix rhubarb, sugar, and 3 T flour in bowl. Put mixture into greased pan.

2

Mix remaining ingredients together and put on top of rhubarb.

3

Bake at 350 degrees for 35 minutes. Serve with whipped cream or ice cream.