Category: Desserts

Posted in appetizers/snacks, Baked goods, breakfast, Brunch, Desserts, Food, lunch box

Easy Banana Crumb Cake

Posted on by lmc

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Well, it’s back to school for my high school kids this week and I am baking
packable lunch items for the start of the school year. I spied a few overly ripe bananas on the kitchen counter last night so I searched my old recipe folder for a banana recipe that would be suitable for lunch box storage. I used to make this cake all the time but it seems other recipes have become favorites and this one was moved to the back of the folder. I seriously can’t figure out why…this is a great moist, sweet, crumbly cake that is really easy to assemble quickly. Once again, I am using a cake mix to reduce time while adding flavor.

Easy Banana Crumb Cake

1 package white cake mix
3/4 teaspoon baking powder
3 medium ripe bananas
3 eggs
1/2 cup water
1/3 cup vegetable oil
1 cup chopped pecans

Topping:
1/4 cup sugar
1/4 cup brown sugar
1/2 cup flour
1/4 cup butter, cubed and cold
1/4 cup chopped pecans

Preheat oven to 350 degrees. Spray with cooking spray a 13×9″ baking pan. Place first seven ingredients in a large bowl. Beat well. Pour into prepared pan. In a medium bowl, combine topping ingredients until crumbly; sprinkle evenly over batter. Bake at 350 degrees for 40-45 minutes. Cool completely before slicing.

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Posted in appetizers/snacks, Baked goods, Desserts, Food, lunch box

Chocolatey Oat and Peanut Butter Cookies

Posted on by lmc

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So, tomorrow my oldest will be leaving for college…I am surely going to miss her smiling face on a daily basis. It will be hard for me to let her go….
I have spent a good part of the morning baking goodies to pack in containers and load into boxes. Cooling on the counter top, there is a loaf of Irish soda bread, a tray of granola bars, and some Chocolatey Oat and Peanut Butter Cookies (recipe below).
I will wait for them to cool completely and then arrange them in containers for the long drive down to Purdue University. My hope is to continue to send her “care packages” on a weekly basis so that she knows that we miss her and that she is in our thoughts…sending a little “home-baked love” her way as she begins her journey through college life on campus. We love you, K!

Chocolatey Oat and Peanut Butter Cookies

2 cups peanut butter
1/4 cup old fashioned oats
2 cups sugar
2 eggs
1 teaspoon vanilla extract
2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup chocolate chips
Extra oats for sprinkling

Preheat oven to 350 degrees. Lightly spray cookie sheets with non-stick spray. In a medium bowl, stir peanut butter, oats, and sugar together until smooth. Beat in the eggs. Mix in the baking soda, salt, and vanilla. Stir in chocolate chips. Roll dough into 1 inch balls (or scoop out dough with a small ice cream scoop) and place 2 inches apart onto the prepared cookie sheets. Press down with slightly damp fingers. Lightly sprinkle with extra oats.
Bake for 10-12 minutes. Allow cookies to cool for 5-10 minutes before removing to a wire rack to cool completely.

Posted in Baked goods, Desserts, Food

Rich Chocolate Mayonnaise Cake

Posted on by lmc

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I have been making this recipe for years. While this cake is delicious anytime, I think the flavor is best when the cake has had a day to sit. However, once your family knows that the cake is out of the oven, the countdown begins as to when it’s cool enough to eat. And after the first slice is gone, it seems only minutes before the rest of the cake follows and only a few crumbs are left at the bottom of the baking pan. Either way, this is an awesome cake recipe.
The mayonnaise may seem like an odd ingredient but it sure makes this cake moist and flavorful.

Rich Chocolate Mayonnaise Cake

2 cups hot tap water
2 cups mayonnaise
2 teaspoons vanilla extract
2 cups sugar
4 cups flour
2 teaspoons baking soda
6 tablespoons unsweetened cocoa powder

Preheat oven to 350 degrees. Spray with non-stick spray, a 9×13 inch pan.
In a large bowl, mix together flour, sugar, cocoa and baking soda. Add the mayonnaise, water, and vanilla. Beat for about 2 minutes. Pour batter into prepared baking pan. Bake at 350 degrees for 30-35 minutes.

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Posted in appetizers/snacks, Desserts, Food, Kids in the Kitchen, No-Bake

Bananas and Berries Frozen Graham Bars

Posted on by lmc

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As some of you might know, I am a coupon girl! I never leave the house without a fist full of carefully selected coupons when I am headed to the grocery store. I have the “SnipSnap” App on my phone so I can get a deal nearly everywhere I go. Well, last week there was a sale on graham crackers and I had coupons to reduce the price to 75 cents per box. I bought 6 boxes. We were headed out of town for a week and I thought they would be a great car snack to pack for the trip. When I arrived home with my groceries, M spied a cool recipe on the back of one of the graham cracker boxes and she asked if she could make the recipe for dessert. She said that it was a no-bake recipe. I was delighted because it was too hot to turn on the oven to compete with the air conditioner.
The next day, I headed to work and M made the frozen graham cracker recipe. We have an agreement that while Dad and I aren’t home, no ovens or blenders are to be used without permission. The original recipe called for pulsing the fruit in the blender. Instead, M chopped the fruit and added it to the yogurt mixture. When I arrived home from work, I was thrilled to see her creation and ohhhh, they were so yummy and refreshing. They were gone in no time at all!
Below, I have listed our adapted recipe but have included the website for the original recipe as well.

Bananas and Berries Frozen Graham Bars

10-1/2 cinnamon topped graham crackers, broken into quarters to make 42 rectangles
1/2 cup fresh strawberries, sliced
1/2 cup bananas, mashed
1/4 cup blueberries, sliced
1 cup vanilla nonfat Greek-style yogurt
1 cup frozen whipped topping, thawed

Line a 9-inch square pan with waxed paper, placed so paper extends over the sides of the pan . Arrange half the graham cracker pieces, in 3 rows on bottom of pan.
In a medium bowl, combine strawberries, bananas, and blueberries. Add the yogurt and whipped topping; mix well. Spread fruit and yogurt mixture over graham cracker pieces. Top with remaining graham crackers aligning to match the graham cracker pieces on bottom layer.
Place in the freezer for 4 hours. Use waxed paper handles to remove dessert from pan; cut between graham crackers to form bars.

Original website:
http://www.snackworks.com/recipe/banana-berry-frozen-yogurt-bars-155123.aspx

Posted in Baked goods, Brunch, Desserts, Food

Apple-Blueberry Slices

Posted on by lmc

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When my kids were young, we used to find every opportunity available to pack up the car to find a local farm or orchard where we could pick the latest harvest. We’d arrive home with our bounty of goodies and spend the next few days canning, freezing, and baking with the produce that we picked. One of my favorite apple orchards was in Wisconsin. The owner would always have a recipe sheet displayed on the front counter for customers to take home with their purchase. All of the recipes were tested on the owner’s family and proved to be delicious.
One year, we picked bushels of apples and arrived at the front counter to see the usual list with various apple recipes listed along the front and back of the page. When I got home, I tried the recipe for Apple Slices. Wow, was it delicious! Every time I make the slices, I am asked for the recipe.
This week I added a handful of blueberries to the filling mix. I had a few leftover blueberries and I thought they would compliment the apple and cinnamon flavors.
I was right! These are delicious! The original apple slice recipe will always be at the top of my favorite recipe’s list.
Here’s the recipe for the revised apple-blueberry version.

Apple-Blueberry Slices

Dough:
1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup shortening
1 egg, slightly beaten
Filling:
3 cups apples, cored, peeled and chopped
1 cup fresh blueberries
1/2 cup sugar
1/2 teaspoon cinnamon
3 teaspoons cornstarch

Preheat the oven to 375 degrees. Spray with cooking spray a 9×13″ pan.
For the dough: In a medium bowl, stir together the sugar, flour, and baking powder. Cut in shortening and egg. Dough will be crumbly. Pat half of dough into the prepared pan. Set the rest aside.
For the filling: In another bowl, stir together the sugar, cinnamon, and cornstarch. Gently mix in the apples and blueberries. Sprinkle the apple-blueberry mixture evenly over the crust. Crumble remaining dough over the apple- blueberry layer. Bake for 45 minutes, or until top is slightly brown. Cool completely. Use my powdered sugar glaze recipe to drizzle over cooled pan.

Posted in Baked goods, Desserts, Food, Kids in the Kitchen, lunch box

Easy Peanut Butter and Chocolate Chip Snack Cake

Posted on by lmc

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Growing up, I remember a boxed mix that my mom used to buy to make something called a snack cake. The favorite in our household was the spice mix flavor. Mom used to quickly bake it in a square pan and slice it into 9 squares. Once our family had grown to a count of 10 people, she was out of luck and needed to find a larger cake mix recipe…the traditional, full-sized cake mix that could be baked in a 9×13 pan.
What I like best about the snack cake is the ease of it all…only a few ingredients and no frosting needed.
This recipe is certainly a favorite. I pack quite a few lunches on a daily basis and this cake is really quite easy to slice, wrap and pack. As my oldest child will be heading to college in August, this will be a great cake to bake and send in a care package as I am sure she will be missing our traditional home-baked goodies. (And we will be missing her!)

Easy Peanut Butter and Chocolate Chip Snack Cake

1 box yellow cake mix
1/2 cup peanut butter
3 eggs
1/3 cup canola oil
1 1/4 cups milk
1 teaspoon vanilla
1 1/2 cups chocolate chips

Preheat oven to 350 degrees. Spray a 13×9″ baking dish with non-stick cooking spray. In a large bowl, combine all ingredients except chocolate chips; mix until well combined. Stir in chocolate chips.
Pour batter into prepared baking dish; bake 35-40 minutes.

Posted in Baked goods, Desserts, Food, Kids in the Kitchen, lunch box

Chocolate Chip Cake Mix Cookies

Posted on by lmc

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This past weekend, we celebrated my daughter’s graduation from high school. I knew the temperature was predicted to reach 90 degrees so I got all of my baking out of the way during the week, while the temperatures were mild and breezy. A couple of weeks ago, I saw that the local market was having a sale on cake mix. I had cake mix coupons to stack onto the sale price so the final price came out to 75 cents per box! I bought 5 boxes and remembered that I had a great recipe for Chocolate Chip Cake Mix Cookies. I thought that this would be a great addition to the dessert table at the graduation party. These cookies are crunchy on the outside and chewy in the middle. They have great flavor and the guests really enjoyed them. Store in an air-tight container (if they last that long).

Chocolate Chip Cake Mix Cookies

1 box yellow cake mix
2 cups old fashioned oatmeal, uncooked
3/4 cup sugar
1 tablespoon vanilla extract
1 cup canola oil
2 eggs
1 cup chopped pecans
1 cup semisweet chocolate morsels

Combine cake mix, oatmeal, and sugar in large bowl; mix well. In a medium bowl, combine oil, eggs and extract; mix thoroughly. Next, add wet mixture to dry ingredients, stir well. Stir in pecans and chocolate chips.
Use a small ice cream scoop to drop on ungreased cookie sheets about 2″ apart. Bake at 325 degrees for 10-12 minutes or until golden brown. Cool for 5 minutes then remove to a wire rack to continue cooling.

Posted in Baked goods, Desserts, Food, Kids in the Kitchen

Cake Mix Cookie Ice Cream Sandwiches

Posted on by lmc

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I love when my family has the opportunity to kick back in the evening and spend some time together. We often relax while watching a movie, sitting on the deck of our pool, having a bonfire, or just talking around the kitchen table. I always turn to this recipe for an evening treat because it is so quick and easy to assemble and everyone can join in to make their own favorite treat. I usually have the cookies made ahead of time. Then, I line up the counter with various tubs of ice cream flavors and an assortment of toppings. Everyone can load up their cookie sandwich with all of their favorites and enjoy family time together. In this busy world, I just love munching on this scrumptious treat and sharing quality time with those that I hold dearest in my heart.

Cake Mix Cookie Ice Cream Sandwiches

Cookie:
2 eggs
1 box of white cake mix
1/2 cup vegetable oil

Filling:
Ice Cream, any flavor
Toppings: Chocolate Chips, Sprinkles, Candies, etc.

In a large bowl, mix together cake mix, eggs and oil.
Use a small ice cream scoop to make 1″ balls with the dough and place on ungreased cookie sheets.
Bake at 350 degrees for 6-10 minutes and light golden brown around the edges. After five minutes, remove to a wire rack to completely.

For filling, place a large scoop of ice cream between two cooled cookies, press firmly to flatten ice cream a bit. Press chocolate chips into the ice cream for added flavor.

Note: Use any flavor cake mix, ice cream, or toppings, to make this a personalized family favorite.

Posted in Desserts, Food, Kids in the Kitchen, No-Bake

Tutti Fruiti Frozen Popsicles

Posted on by lmc

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Well, I can’t take credit for this recipe but it happened by accident! M was in the mood for some homemade fruit pops and I had recently cleaned out my cabinet, donating the popsicle molds to the resale shop. Low and behold, while looking for a few great deals at JoAnn’s 70% off sale this week, I found some pink popsicle molds. These looked much better than our old ones and they were less than $3.00…so I bought them. 🙂
Looking around the kitchen, M decided to make up her own recipe for these refreshing frozen treats…

Throw all of your overly ripe fruit and a can of Dole tropical fruit (with juice) in the blender. Purée well. Pour the fruit purée into individual popsicle molds. Freeze overnight. (These can also be made in Dixie cups with popsicle sticks. Fill cups 3/4 full with purée. Freeze for 30 minutes. Then, slip the popsicle stick into the partially frozen popsicle and continue to freeze overnight.) Yummy and refreshing!

Posted in appetizers/snacks, Brunch, Desserts, Food, Kids in the Kitchen, No-Bake

Grandma’s Creamy Pistachio And Pineapple Dessert Salad

Posted on by lmc

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This is a great recipe for those that enjoy cooking with young children. Use three simple ingredients, a plastic bowl, and a mixing spoon to make this summertime favorite. Children can dump and mix ingredients with very little difficulty.
This is a recipe that my mother-in-law usually prepares as part of the Easter Brunch spread. The mint green color of the pudding mix adds a refreshing flair to any spring or summer table. This flavorful dessert would be a great addition to a wedding or baby shower luncheon menu. For additional flavor and texture, try adding a 1/2 cup of finely chopped walnuts or some flaked coconut.

Grandma’s Creamy Pistachio And Pineapple Dessert Salad

1 (3 1/2 oz.) package pistachio instant pudding mix
1 (12 oz.) container Cool Whip topping
1 (20oz.) can crushed pineapple

In a mixing bowl, combine instant pudding mix and the container of Cool Whip topping; mix well. Next, add the entire can of crushed pineapple to the pudding mixture, thoroughly combine. Refrigerate for several hours and serve chilled.