Tag Archives: sweets

Chocolate Pecan Tart

Posted on June 2, 2012 by Ruthanne

This pecan tart with a hint of cocoa was inspired by my recent vacation to South Carolina.

I just got back from a trip to my cousin’s wedding in Raleigh and a family vacation in Myrtle Beach. Besides the pralines (MUST learn to make these), I was tempted by all the varieties of pecan pies in each restaurant we visited (bourbon, chocolate chip, caramel, cheesecake….)

I’m visiting dear friends tomorrow afternoon and since I’ve been obsessing over pecan pies I thought I’d better give in and make one tonight to share with them. I really think you’ll love this recipe. The tart pan makes it beautiful and the cocoa makes it so rich and flavorful. Plus it is really easy. Enjoy!

INGREDIENTS:

Refrigerated pie crust (or your own favorite recipe!)
4 T. butter
2 T. cocoa powder
1 c. corn syrup
3 eggs
1/2 c. dark brown sugar
2 T. vanilla
2 c. pecans (one cup chopped, one cup halves)

DIRECTIONS:

Preheat oven to 350 degrees
Lightly grease a 9 inch tart pan with removable bottom. Line the pan with your crust, pressing it into the bottom and sides of pan and pricking the bottom a few times with a fork.
Melt butter on the stove in a saucepan.
Turn heat off and add the cocoa and corn syrup.
Lightly beat the eggs with the sugar and vanilla.
Stir egg mixture and one cup of chopped nuts into syrup.
Pour into crust and arrange the remaining pecans over the top.
Bake on a cookie sheet for 35-40 minutes (until the filling is just set).
Serve warm (with ice cream, I think!) or at room temperature.

My thoughts: This is a quick dessert and it is SO yummy! I’m laughing a little about how I have to cut a piece out of everything I make (for photography purposes, of course…) and how nothing I bring to share at a dinner ever looks pretty anymore. My friends look at my chopped up dessert, roll their eyes and say– oh yeah….BLOG photos… I hope you enjoy making this recipe. I’ll leave you tonight with a couple of beach photos. Enjoy!

My favorite pier at sunset….happy moment….

Appreciating the beach. Enjoy your week, friends!

14 Comments

Sweet Lime Tartlets

Posted on April 21, 2012 by Ruthanne

These tiny squares of graham crust filled with tart lime pie and whipped cream are a refreshing and fun party treat!

Yes, I finally got the Chicago Metallic Lift & Serve Squares Pan and I love it! This recipe can be made as a plain lime pie in a pre-made graham crust (and it is really, really good)- but its just so CUTE made in these little squares– again, kudos to the creator of this pan- I love how the bottoms pop out and I’ve got so many fun ideas for this pan!

**Note: this recipe makes 24 squares. Since the pan only makes 12 at a time you will need to use it twice. I wanted to halve the recipe for you, but 1/2 a can of condensed milk AND 1/2 an egg??? Just easier to use the pan twice and have 24 pieces of yumminess!

INGREDIENTS: (double for a pie in a pre-made graham crust and eliminate crust ingredients)

1 can of sweetened condensed milk
1/2 c. lime juice
1 egg
9 full sheets of graham crackers (one sleeve or about 1 and 1/2 cups)
1/4 c. sugar
1/4 c. melted butter

DIRECTIONS:

Preheat oven to 325 degrees.
Crush graham crackers into fine crumbs and mix well with sugar and melted butter.
Place metal bottoms into each square opening in the pan and lightly spray with non-stick spray.
Scoop about 1 to 2 T of crumbs in each square well of the pan. (You will have half left for your next batch). Press into bottom and sides of each square using your fingers or a Mini tart shaper.
Mix together condensed milk, egg and lime juice. Spoon about 1 T of mixture into each crust (you should have half left).

Bake at 325 degrees for 15 minutes.
Remove from oven, allow to cool, carefully press up on bottom- popping square dessert out of pan. Remove metal bottom from crust.
Repeat to make 24 total squares.
Chill several hours. Top with whipped cream, graham crumbs, raspberries or other fruit— be creative!
Enjoy!!!

My thoughts: This lime filling is simply delicious- the perfect blend of tart and sweet. If you don’t mind the time involved, these squares are really cute– but if you just want a quick and easy dessert, buy a graham crust, double the filling recipe (2 cans of condensed milk, 2 eggs and 1 cup of lime juice). Bake for 20 minutes instead of 15 and there you have it- yummy lime pie. However you choose to make it, Enjoy!

20 Comments

Posted in Pies, Tarts and tagged baking, chicago metallic pans, graham cracker crust, key lime, lime, mini dessert, party dessert, pies, sweets, tarts. Bookmark the permalink.

Strawberry Cake Mix Cookies!

Posted on November 6, 2011 by Ruthanne

Confession: I am addicted to making cookies from cake mixes. I am intrigued that I use the same recipe each time and each flavor turns out differently not only in flavor (obviously!), but in texture and shape and size. My recent cookie is from a Duncan Hines Strawberry mix. These are sooooo good. Texture: think Little Debbie Oatmeal Cream Pies. These are amazing unfrosted- sweet and flavorful– or make them sandwiches with frosting (I used leftover Sweet Tart frosting, but thought about my lemonade frosting….mmmmm….). Or maybe dip half in white chocolate….oh the possibilities for these little cookies!!!

INGREDIENTS:

1 box of Duncan Hines Strawberry cake mix
1/3c. softened margarine
1/2 box of cream cheese (4 oz.)
1/3 c. white chocolate chips (melted)
1 egg
frosting of your choice (if desired).

DIRECTIONS:

Preheat oven to 350 degrees.
Cream together margarine and cream cheese until smooth.
Add egg, stirring until smooth.
Blend in melted chocolate.
Add cake mix last and stir until combined. Use your hands to knead mixture into a heavy cookie dough.
Make evenly- size small balls of dough (I use a Small Cookie Scoop) and place on cookie sheets.
Bake at 350 degrees for 12-14 minutes.
Remove from oven and cool
Sandwich with frosting or Cool Whip…or dip in white chocolate….be creative!!!
ENJOY!!

My thoughts: This is such a happy summer-tasting dessert! I started this blog last spring and I’ve never had a shortage of recipe ideas, but suddenly we hit fall and I’m struggling….I am a picky eater (according to my friends and family!) I hate any kind of cooked fruit…I don’t like pumpkin….I hate cider….what to do???? I am a failure as a fall baker!!! 🙂 I’m trying to expand my horizons, but in the meantime you might still get a few summer recipes that I can’t get out of my mind until I try them!! Who says strawberries can’t be a fall dessert anyway?? Enjoy! r-

5 Comments

Posted in Cookies and tagged cake mix cookies, cookies made with cake mix, dessert, desserts, easy cookies, strawberry cookies, strawberry dessert, strawberry lemonade cookies, sweets. Bookmark the permalink.

Peanut Butter Caramel Sauce

Posted on November 3, 2011 by Ruthanne

What was your least favorite Halloween Candy? You know…the one left at the bottom of that plastic pumpkin at Thanksgiving? Mine was the Mary Jane Peanut Butter Kiss. The distinctively wrapped orange and black chewy candy with peanut butter in the middle– remember those? I remember trying to trade my brother 10 of them for a Nestle Crunch and being refused.

My goal: Make something WONDERFUL out of Mary Jane PB Kisses.

The result: AMAZING! Seriously the best caramel sauce I’ve ever had.

This creamy caramel with just a hint of peanut butter flavor stays soft even when used as an ice cream topping (it’s really good with apples too!– reeeeeallly good…..!)

INGREDIENTS:

15 Kraft Caramels (unwrapped)
15 Mary Jane Peanut Butter Kisses (unwrapped)– (I found mine at Walgreens: 99 cents/bag)
1 (14oz.) can of sweetened condensed milk
1/2 c. butter

DIRECTIONS:

Place all ingredients in a saucepan and melt, stirring constantly.
Stir until melted and completely smooth (about 6 to 8 minutes)
Cool a little and pour over ice cream (or anything else that would taste good with gooey caramel sauce!)

My thoughts: I experimented with these horrible little candies all weekend…They melt in the microwave in 15 seconds (and they smell TERRIBLE burnt!) Once they melt, they harden and form crystals within seconds (no dipping apples in THAT). They do not combine with chocolate. They DO combine with peanut butter, but YUCK– they form a dough-like consistency that sticks to your teeth.

Adding them to my best caramel sauce was the answer– and they really do taste WONDERFUL in this-they add a sweet peanut butter flavor that goes PERFECT with caramel. So a month from now, when you find these little gems still sitting at the bottom of your kids plastic pumpkins, think of easybaked and make some caramel! 🙂 -r

8 Comments

Posted in Candy, Easy recipes, Miscellaneous and tagged apple dip, caramel, caramel and peanut butter, caramel and peanut butter sauce, caramel sauce, creative dessert, dessert, Halloween candy dessert, ice cream topping, mary jane peanut butter kisses, sweets. Bookmark the permalink.

Mint Creme Brownie Cups

Posted on October 29, 2011 by Ruthanne

I get requests for my mint creme brownies a lot. I could never open a bakery because I get really bored re-making desserts! The latest request came from my friend Gabe. I agreed to make them, but decided to try a new presentation. These are a little more work- but turned out great. These would be perfect bite-size treats for showers or luncheons- and since its so close to Halloween, you could even drizzle some orange candy melts on top for a Halloween party treat!

INGREDIENTS:

Brownie:

1c. butter
2c. sugar
3 eggs
2 tsp. vanilla
2 c. flour
1/2c. cocoa
1/2tsp. salt
1c. milk

Mint creme:

5 c. powdered sugar
1/2 c. melted butter
2 tsp. peppermint extract
green food coloring (to desired shade of green)

Chocolate glaze:

6oz. semi-sweet chocolate chips
6tsp. butter (do not substitute margarine here!)

DIRECTIONS:

Brownie:

Preheat oven to 350.
Cream butter and sugar together.
Beat in eggs, cocoa, vanilla and salt.
Add flour and milk (alternating them and mixing well in between)
Pipe batter evenly in mini cupcake liners in a mini cupcake tin
Bake at 350 degrees for 8-10 minutes.
Cool.

Mint creme:

Add melted butter to sugar and extract.
Mix well, using water to bring it to a thick but spreadable consistency.
Add food coloring to desired shade of green.
Pipe over cooled brownie cups and chill for a few minutes to harden up.

Chocolate glaze:

Melt butter and chocolate together in the microwave in 30 second increments, stirring in between until completely melted and smooth.
Spoon over cooled mint creme
Chill until top layer is hard and drizzle with melted candy coating if desired

My thoughts: This is a fun variation on the Mint Creme Brownies– the taste is the same and its a perfect little bite of happiness– I just like about 10 perfect little bites of happiness, so I’d take a big piece of brownie over a cute little cup any day! 🙂

9 Comments

Posted in Brownies and tagged brownie, brownie cup, chocolate, dessert, luncheon dessert, mint, mint brownies, shower dessert, sweets. Bookmark the permalink.

Giant S’more!!

Posted on October 23, 2011 by Ruthanne

Ten different kinds of chocolate....

We are going to stray a bit from the usual into the bizarre in this post. Typically I like to share fun, easy and unique dessert recipes with you- and this is all three of those things- plus a hint of Guiness Book of World Records.

Let me explain: I help to lead COLLISION, the college-age group at our church and one of the things we do each month is a “Live Your Dream” night. Each person in our group has submitted a “dream” for something they have always wanted to do but never have and we try to (often very creatively!) fulfill the dream. This weekend we made Ryan’s dream come true– a ten layer s’more with 10 different kinds of chocolate (a dream that I never even thought to have, but should have!)

We spent our Saturday raking leaves at a camp for inner city kids- its a really cool ministry that has a TON of trees (and therefore a lot of leaves to rake this time of year). As the day drew to a close, we cooked hotdogs over a bonfire and then made Ryan’s dream a reality:

INGREDIENTS:

Graham Crackers- lots of them (they break and you really need whole ones!)
10 (+) kinds of chocolate. We used: Hershey’s milk chocolate, dark chocolate, cookies and cream, milk chocolate cookies and cream, white chocolate, Mr. Goodbar, Krackel, mini snickers, milky way, dark milky way, 3 musketeers, and last (but definitely not least!) Twix.
Marshmallows- lots– and it helps to have lots of people toasting them all at the same time!

Team effort on toasting!

DIRECTIONS:

Unwrap all your chocolate and set up 10 full sheets of graham crackers with chocolate on top (lots of it!)
Roast 2 marshmallows per layer
Assemble! We put it together in two stacks and added them together for 11 layers at the very end- otherwise it will tip.
Tip it sideways on a couple of plates to serve it– people can just pull off what they want 🙂

Ready for some pictures??? Here you go:

Marshmallows roasted to perfection!

Eleven gooey layers of happiness!!!

Ryan's dream come true!

My thoughts: This was SO much fun! We laughed and stressed out about not having unwrapped chocolate in time for all the marshmallows and took a ton of pictures– and then ate AMAZING s’mores (mine had caramel oozing out of one of the layers—BEST s’more ever!!!!!! Next time you go camping you simply HAVE to try this– your kids will love it!!!

Best S'more EVER!

9 Comments

Posted in Miscellaneous and tagged camping dessert, camping fun, chocolate, creative dessert, dessert, giant s'mores, graham crackers, marshmallows, s'mores, sweets. Bookmark the permalink.

Caramel Pecan Cookies

Posted on October 21, 2011 by Ruthanne

Have you ever tried Duncan Hines Caramel Cake mix? It is soooooo good! As a general rule, I use Duncan Hines when I bake cakes by mix. This is one of the BEST flavors out there. A couple of weeks ago I posted a recipe for German Chocolate Cake cookies that use a cake mix for the cookies. The cookies turned out so yummy that I decided to try a different cake flavor….caramel! These caramel cookies are topped with chocolate and pecans– a perfect fall treat!

INGREDIENTS:

1 box of Caramel cake mix
1/3c. softened margarine
1/2 box of cream cheese (4 oz.)
1/3 c. semi-sweet chocolate chips (melted)
1 egg
24-30 chocolate stars or kisses
24-30 pecan halves

DIRECTIONS:

Preheat oven to 350 degrees.
Cream together margarine and cream cheese until smooth.
Add egg, stirring until smooth.
Blend in melted chocolate.
Add cake mix last and stir until combined. Use your hands to knead mixture into a heavy cookie dough.
Make evenly- size small balls of dough (I use a Small Cookie Scoop) and place on cookie sheets.
Bake at 350 degrees for 12-14 minutes.
Remove from oven and press chocolate (star or kiss) into center of cookie. Return to oven for 1 minute.
Press pecan into softened chocolate on the top of each cookie. Cool until chocolate is hardened.
ENJOY!!

My thoughts– easy easy easy and wonderful caramel yummy-ness! you can’t go wrong with these cookies!

NFL Cupcakes!

Posted on October 16, 2011 by Ruthanne

In honor of my FAVORITE team (yes, I own a cheesehead) and my friends’ favorite team (cheered for the Bengals today…sorry Colts!) Here are some NFL inspired cupcakes. There is nothing fancy about the cupcake or the frosting— just some fun coloring and decorating going on here. Hope this inspires YOU to celebrate your team in sugar!!! (GO PACKERS!!!!!)

INGREDIENTS:

One box of white cake mix (with oil, water and eggs to make it according to the box)
2 tubs of white frosting (or try my favorite buttercream recipe)
Food coloring
Decorations in team colors (I created toppers from Wiltons Candy Melts, or you could use team colored sprinkles)

DIRECTIONS:

Make cake mix according to box and divide batter. Put 3/4 in one bowl and 1/4 in the other bowl. Color with your two team colors (I use food coloring gels so they don’t change the consistency of my batter or frosting too much)
Spoon the larger amount into cupcake liners, filling each about half-way.
Spoon the smaller amount in circles on top and use a skewer or knife to swirl the colors together (FUN!!!)

Bake according to package directions.
Remove from oven and cool– they are SO MUCH FUN!!!!!

While they are cooling make your toppers (if you decide to try these)
Use Wilton Candy Melts (for the dark blue I had to look elsewhere- we have them in local specialty shops right now because of football season- or you might need to order online….)
I found candy molds in the shape of horseshoes (easy) and tried to find other NFL molds–don’t exist! So for my beloved Packers I found a triangle mold and did what any enterprising girl would do— I used my (never been used before) tire pressure gauge to make happy little dots on my “cheese” toppers. Thanks for the gauge dad! I’m FINALLY using it 🙂 Not sure if you can use a pressure gauge AFTER its been run through the dish washer….?

Also, make your frosting up. Again- just color it with food color gels to the color of your favorite team!
When your cupcakes are cool, frost (I piped the frosting on with a decorator tip) and top with fun decorations!
Enjoy!!!! (GO PACKERS!)

My thoughts: What football fan wouldn’t love these? Plus its a mix– soooo easy! Get your kids to help and you have one fun and yummy treat!

21 Comments

Posted in Cupcakes and tagged candy toppers for cupcakes, cheesehead cupcakes, cheesehead dessert, Colts cupcakes, dessert, Green Bay Packer cupcakes, Indianapolis Colts dessert, NFL cupakes, packer dessert, sweets, swirled cupcakes, tailgating dessert. Bookmark the permalink.

Pumpkin Roll

Posted on October 15, 2011 by Ruthanne

This recipe is 100% mom. She has made this pumpkin roll for years- usually at Christmas. I hate (despise, loath) pumpkin in any edible form (I prefer them carved into jack-o-lanterns on the porch…). So this recipe is for all the people who say mom’s pumpkin roll is the MOST amazing dessert ever– I will take your word for it- I didn’t even lick the spoon!

INGREDIENTS:

Roll:

2/3 cups pumpkin
3 eggs
1 cup sugar
3/4 cup flour
1/2tsp. cinnamon
1 tsp. baking soda

Filling:

8 oz. brick of Philadelphia cream cheese (softened)
1 cup powdered sugar
1 tsp. vanilla
2 tsp. margarine

DIRECTIONS:

Grease a jelly roll pan. Put wax paper on bottom and grease the wax paper.
Preheat oven to 375 degrees.
Mix together all of the roll ingredients, adding the flour, cinnamon and soda last. Blend well.
Pour batter into pan over greased wax paper and spread evenly to all sides. Tap pan on counter to settle batter and get air bubbles to top.
Bake at 375 degrees for 15 minutes.
Remove from oven and immediately -with wax paper on- roll pumpkin cake up from short end of pan to short end of pan (you will probably burn your fingers a little- I usually do!) Roll this up in a clean towel to hold it tightly together.

Refrigerate for 1 hour.
While roll is chilling, make filling:
Cream together softened cream cheese and powdered sugar. Add vanilla and margarine and mix until smooth and creamy.
After one hour, remove roll and unroll it carefully.
Spread filling over top of opened roll and then re-roll this up *removing the wax paper as you roll*

Place this back in the refrigerator for about 4-6 hours minimum.
Sprinkle with powdered sugar or decorate as desired.
Before serving, slice into beautiful spirals! Enjoy!

My thoughts: Even though I’m not a fan of pumpkin, I AM a fan of desserts that make you say “wow” when you see them– this qualifies– I think its just so pretty and fun (and it is NOT hard to make!!!) Now if I could just make it chocolate instead of pumpkin…hmmm….. 🙂

15 Comments

Posted in Cakes and tagged cake roll, Cream Cheese, dessert, easy pumpkin roll, fall dessert, pumpkin, Pumpkin roll, sweets. Bookmark the permalink.

German Chocolate Cookie Bites!

Posted on October 12, 2011 by Ruthanne

What could be better than a big slice of german chocolate cake? Why a german chocolate cookie stuffed full of that yummy coconut pecan icing of course!

INGREDIENTS:

1 box of German Chocolate cake mix
1/3c. softened margarine
1/2 box of cream cheese (4 oz.)
1/3 c. semi-sweet chocolate chips (melted)
1 egg
German chocolate frosting (get a tub of it –or be fancy and use my favorite recipe for it!)

DIRECTIONS:

Preheat oven to 350 degrees.
Cream together margarine and cream cheese until smooth.
Add egg, stirring until smooth.
Blend in melted chocolate.
Add cake mix last and stir until combined. Use your hands to knead mixture into a heavy cookie dough.
Make evenly- size small balls of dough (I use a Small Cookie Scoop) and place on cookie sheets.

Gently press cookies into a flattened cookie shape (rather than a ball) as they will not spread out when they bake.
Bake at 350 degrees for 12-14 minutes.
Remove cookies from oven and cool completely.
Spread frosting between two similarly -sized cookies and chill until serving.

My thoughts: I love how the cookie part turned out. I was really just experimenting with using a cake mix. I’ve used a cake mix before with my Carrot Cake Cookies– but I knew they couldn’t be made the same (oatmeal in a german chocolate cake?!). The cookies are dense and sooo chocolatey and rich. They scoop wonderfully and don’t stick to the cookie sheet– perfect! Look for them again soon– I want to try my hand at some caramel cookies with caramel cake mix!!! Enjoy!