Archive for the ‘Deserts’ Category

1 cup creamy or chunky peanut butter (9.5 oz.)
1 large egg
1 cup of sugar
1 teaspoon baking soda

Preheat the oven to 375. Line two baking sheets with parchment (or silpat)
In a medium sized bowl, beat together the peanut butter, egg, sugar and baking soda until smooth. Drop the dough by the teaspoonful onto the prepared baking sheets
Bake the cookies for 10 minutes or until they appear set. Remove them from the oven and cool on the pan for 5 minutes before transferring them to a rack to cool completely.

I actually made my cookies larger and baked them a few additional minutes.


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3 eggs
1 cup veg oil
2 cups sugar
1 tablespoon vanilla extract
2 cups zucchini peeled and shredded
2 1/2 cups flour
1/2 cup baking cocoa
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon baking powder

In a mixing bowl, beat eggs, oil, sugar and vanilla. Stir in zucchini. Combine dry ingredient. Add dry ingredients t zucchini mixture and mix well. Pour into two greased 8x4x3 loaf pans.
Bake at 350 for 45 minutes to 1 hour.

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2 squares unsweetened chocolate
1 stick unsalted butter
1 cup sugar
½ cup flour, sifted
2 large eggs (get rid of white string) at room temperature
1 teaspoon real vanilla
pinch kosher salt

Melt butter. Set aside. Throw in chocolate after butter slightly cooled. With wire whisk, stir and melt chocolate. Add sugar and flour, and stir with wire whisk. Add pinch of kosher salt, 1 teaspoon real vanilla. Add eggs. Stir well. Looks like chocolate pudding. Put into  aluminum pie pan sprayed with Pam (can buy atthe grocery store  in 3-pkg).
Bake at 350 degrees for 25 minutes. Look at 20 minutes. Let cool. Can garnish with whipped cream, shaved chocolate, etc. Cut with a sharp knife.
(can freeze if double wrapped)

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Pumpkin Bread

You can make many mini-loaves from this recipe and give them as gift at the holidays.  If you have a big enough bowl, doubling or tripling the recipe isn’t hard either – so that all you have to do is tend the oven and home made gifts galore. 


3 cups sugar

1 cup vegetable oil

3 large eggs

1 16 oz can of solid pact pumpkin (NOT pumpkin pie mix)

3 cups all purpose flour

1 teaspoon ground cloves

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon baking soda

½ teaspoon salt

½ teaspoon baking powder


Preheat oven to 350.  Butter and flour pans (9x5x3 or mini-loaf pans).  Beat sugar and oil in large bowl to blend.  Mix in eggs and pumpkin.  Shift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl.  Stir into pumpkin mixture in 2 additions. 

Divide batter between pans (2/3 full).  Bake until tester inserted into center comes out clean (about 1 hour 10 minutes for full loaves and 50 minutes for mini-loaves).  Transfer to racks and cool. 

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1 cup (2 sticks) unsalted butter

1 cup dark brown sugar

½ cup granulated sugar

¼ cup dark corn syrup

¾ teaspoon baking soda

1 teaspoon salt

2 teaspoons vanilla extract

2 large eggs

2 cups creamy peanut better

2 cups all purpose flour


Preheat oven to 325

In a medium bowl, cream together butter, sugars, corn syrup, baking soda, salt and vanilla.  Add the eggs one at a time, beating well after each addition.  Add the peanut butter, beating until the mixture is light and fluffy.  Stir in the flour. 

Drop the dough by the tablespoon onto greased (or lined with parchment) baking sheets.  Bake the cookies for 15 minutes (until light golden brown around the edges).  Should be a soft cookie. 


After these cookies were cooled, I took chocolate ice cream, and made ice cream sandwiches.  Simply let the ice cream sit on the counter for a few minutes to soften.  Then place several small scoops of ice cream on one cookie, with a knife or a small spoon, smooth the ice cream (gently – don’t break the cookie), and place a second cookie on top.  Wrap each ice cream sandwich in plastic wrap and pop back in the freezer. 

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  • 1 1/4 cup butter flavored shortening
  • 1 1/4 cups crunchy peanut butter
  • 1 1/2 cups firmly packed brown sugar
  • 1 cup sugar
  • 3 large eggs
  • 4 1/2 cups uncooked regular oats (I used quick cook)
  • 2 teaspoons baking powder
  • 1 1/2 cups butterscotch morsels
  • 1 cup semisweet chocolate morsels

Beat shortening and peanut butter at medium speed with an electric mixer until creamy.  Gradually add sugars, and beat well.  Add eggs, 1 at a time, beating well after each addition. 

Combine oats and baking powder, add to shortening mixture, beating well.  Stir in butter scotch morsels, and chocolate morsels.  Drop dough by rounded teaspoonfuls onto silicon baking sheets (or ungreased ones)

bake at 350 for 9-11 minutes (with silicon sheets it was more like 12). 

Yield 6 dozen. 

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  • 2 1/2 cups crisp rice cereal
  • 2 cups uncooked quick cooking oats
  • 1/2 cup firmly packed brown sugar
  • 1/2  cup light corn syrup
  • 1/2 cup peanut butter
  • 1 teaspoon vanilla
  • 1/2 cup milk chocolate morsels

Combine first 2 ingredients in a large bowl, and set aside

Bring brown sugar and syrup to a boil in a small saucepan over medium high heat, stirring constantly, remove from heat.  Stir in peanut butter and vanilla until blended. 

Pour peanut butter mixture over cereal and stir until coated, let stand 10 minutes.  Stir in chocolate morsels. 

Press into a lightly greased 13×9 pan and let cool completely in the pan.  Cut into bars. 

These were just what I was looking for the other day.  Not too sweet, and very quick to make. 


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