Archive for the ‘DESSERTS’ Category
Vanilla Custard Cups
This recipe comes from my Mom and she makes this every year, and she even made it today.
Ingredients
- 2 eggs
- 2 cups milk
- 6 tablespoons brown sugar
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon ground nutmeg
Instructions
- Preheat your oven to 180 C (350 F). Get out six 6 oz (175 ml) baking cups and a baking pan large enough to hold them.
- In a mixing bowl, mix together the eggs, milk, brown sugar, and vanilla, until well blended.
- Pour mixture evenly into the 6 baking cups, and sprinkle each cup with nutmeg.
- Arrange the cups in the baking pan and pour in 1 inch of hot water around the cups.
- Bake for 30-35 minutes or until a butter knife inserted in the center comes out clean.
- Remove to a rack and allow to cool.
- Serve and enjoy.
Notes
Low cost per serving.
Provided by my Mom, Joann Thayer, who has been making this for probably 40+ years.
United States.
United States.
Peanut Butter Pudding
This is a layered dessert that is simply delicious! This will make two 9 inch pies or a 9x13 baking pan. Highly recommended and Buster approved.
Ingredients
- 1 box vanilla wafer cookies
- 1 package Cream cheese, softened, (225 g / 8 oz)
- 1/3 cup peanut butter
- 1 cup powdered sugar
- 2 tubs Cool Whip, thawed, (8 oz each)
- 2 2/3 cups cold milk
- 1 box instant chocolate pudding mix, 4 serving size
- 1 box instant vanilla pudding mix, 4 serving size
- mini Reese cups, quartered, as desired
Instructions
- Line the bottom then the sides of two pie dishes with the vanilla wafer cookies. This will be the crust.
- To a mixing bowl, add the cream cheese, peanut butter, and powdered sugar. Use an electric mixer and beat until smooth.
- Fold in 1 tub of the whipped topping.
- Spoon evenly over the cookies in the pie dishes.
- Rinse and wipe out mixing bowl. Add the milk and both pudding mixes, whisk for 2 minutes. Let set for 2 minutes or until just starting to set up.
- Spread pudding mixture evenly over the cream cheese mixture in the pie dishes.
- Spread 1 tub of whipped topping evenly over the two pie dishes.
- Sprinkle with the quartered Reeses cups. Cover and place in the fridge for at least 2 hours.
- Slice, serve, and enjoy.
Notes
Low cost per serving in the US, use store brand items as well for savings.
Variants: 1. Use ginger snap cookies in place of vanilla wafer cookies. 2. Use a 9x13 baking pan with vanilla wafers placed on the bottom for the crust. 3. Use chocolate, dark chocolate, or peanut butter chips or any combination, in place of the Reeses cups. 4. Mix in 1/3 cup mini chocolate chips to the cream cheese filling before adding to the pie dishes.
Adapted from an internet recipe.
Peanut Butter Fudge
Just 5 ingredients for the basic recipe, and you can add a few more simple items to dress up the fudge as you desire.
Ingredients
For the Fudge
- 1 cup creamy peanut butter
- 1 cup butter, (2 sticks)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 3/4 cups powdered sugar
Additional Items / Toppings, as desired, use any as you want
- 1/2 cup mini chocolate chips
- 8 mini Reese cups, cut into thirds
- 15 mini Reese cups, cut in half
- melted chocolate/almond bark, for drizzling
- peanuts
- pretzels, broken
Instructions
- Line a 8x8 baking pan with parchment paper or foil and two sides, this makes it easier to get the fudge out. Set aside.
- Measure out all the ingredients, including any additional items you desire to use, the fudge goes together quickly so have everything ready for use. I used chocolate chips, mini Reeses cups, and melted chocolate.
- Add the butter, peanut butter, salt, and vanilla extract to a medium size saucepan, and put on medium low heat.
- As the butter melts, stir the mixture until nice and smooth and all the butter is completely melted. Remove from heat.
- Stir in the powdered sugar, it will all mix in quickly. I added chocolate chips and mixed those in until they just started to melt.
- Add the mixture to your prepared baking pan and spread out evenly. Here you can see the excess foil on each side of the pan, these will be used later to remove the fudge from the pan.
- I also used mini Reeses cups, cut into thirds, and simply placed those on top of the fudge and pressed them into the fudge.
- I then melted some almond bark and drizzled that on the fudge.
- Place the pan in the fridge to chill and set the fudge.
- After the fudge is chilled and firm, remove from the fridge. Cut along the two sides of the pan where there is no parchment paper or foil, then take the two ends that are coming out of the pan and simply lift the fudge out and place on a cutting board.
- Cut the fudge in half, then cut each half in half, resulting in 4 long pieces. Turn the cutting board 90 degrees, and cut in half again, and cut each half in half again, resulting in 16 pieces. Serve and enjoy.
- For this batch I simply cut some dark chocolate mini Reese's cups in half and added them to the top.
Notes
Low cost per serving.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
United States.
Pumpkin Chip Cream Pie
Common ingredients, easy to prepare, and simply delicious!
Ingredients
- 3/4 cup cold milk
- 1 box instant vanilla pudding mix, 3.4 oz / 4 serving size
- 2/3 cup mini chocolate chips
- 1/2 can canned pumpkin, (15 oz can)
- 3/4 teaspoon pumpkin spice
- 1 tub whipped topping, divided, (8 oz)
- 1 graham cracker crust
- slivered almonds, optional, for garnish
- candy sprinkles, optional, for garnish
Instructions
- In a large mixing bowl, whisk together the milk and pudding mix for 2 minutes.
- Add the chocolate chips, canned pumpkin, and pumpkin spice and mix in.
- Fold in half of the whipped topping.
- Spoon mixture into pie crust and spread out evenly. Place in the fridge for at least 4 hours to set.
- Just before serving, top with remaining half of the whipped topping. Sprinkle with candy sprinkles if desired.
- Slice, serve, and enjoy.
Notes
Low cost per serving.
Variant: 1. Use a regular pie crust that is blind baked first.
Adapted from an internet recipe.
Orange Kissed Brownies
This recipe comes from a flavoring extract package and I will be trying this one soon. This recipe uses a store bought fudge brownie mix, which is perfectly fine, and using a store brand will be a savings. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 1 box fudge brownie mix, plus ingredients listed on the box, Shortcut
- 1 tablespoon orange extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven and prepare a baking pan as stated on the brownie mix box.
- Prepare the brownie batter as directed on the box then add the chocolate chips and extract.
- Mix in the extract and chocolate chips.
- Pour into the prepared pan and spread out evenly, bake as directed on the brownie box.
- Allow to cool, cut into squares, serve, and enjoy.
Notes
Several factors to determine cost per serving for this dessert. Cutting the brownies into 24 squares instead of 12 would reduce the cost per serving a lot, but who wants a smaller brownie. Based on location for pricing, the US would be Low cost per serving for sure, and using a store brand for the brownie mix will also help in reducing the cost. For Thailand, this would be Fair to High cost per serving if using a store bought brownie mix, using a homemade mix would reduce to the cost considerably even to Low cost per serving.
Shortcut: Gooey Fudge Brownies.
Adapted from a recipe on a flavoring extract package.
Applesauce Pie
I stumbled upon this recipe and it is really nice. This is a nice change from applesauce straight from the can. Basic ingredients and easy to prepare. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 1 9 inch unbaked pie crust, homemade or store bought, Shortcut
- 1/4 cup butter, room temperature, (1/2 stick)
- 2/3 cup sugar
- 2 eggs
- 2 cups applesauce, unsweetened, Shortcut
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
Instructions
- Preheat your oven to 220 C (425 F). Line a pie dish with a pie crust and set aside. I used a frozen 9 inch deep dish pie shell from Walmart.
- In a mixing bowl, add the butter, sugar, and eggs. Beat together until smooth.
- Add the applesauce, vanilla extract, cinnamon, and allspice. Beat together until well mixed.
- Pour the filling into the pie shell.
- Bake for 30-40 minutes or until the center is set by checking when a toothpick inserted comes out clean. Remove from the oven and cool on a rack.
- When cooled, slice, serve, and enjoy.
Notes
Low cost per serving.
Shortcuts: Pie Crust, Basic Applesauce (Slow Cooker).
Adapted from an internet recipe.
Pecan Pie Brownies
This recipe comes from a Pillsbury recipe booklet from 1995. These are excellent tasting brownies! This recipe uses a store bought fudge brownie mix, which is perfectly fine, and using a store brand will be a savings. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
For the Topping
- 1/4 cup butter, (1/2 stick)
- 2 tablespoons all purpose flour
- 3/4 cup brown sugar, packed
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups pecans, chopped
For the Brownies
- 1 box fudge brownie mix, Shortcut
- 1/2 cup water
- 1/4 cup vegetable oil
- 1 egg
Instructions
- Preheat your oven to 180 C (350 F). Grease the bottom only of a 9x13 baking pan.
For the Topping
- Melt the butter in a medium saucepan on medium low heat, when melted, stir in the flour and stir until smooth, then add the brown sugar and eggs, continue stirring to mix well. Cook for 5 minutes, stirring constantly.
- Remove the topping from heat, stir in the vanilla extract then stir in the pecans. Set aside.
For the Brownies
- To a large mixing bowl, add all the Brownie Ingredients (the box mix and the other ingredients listed here, NOT the ingredients on the box) and mix together and beat 50 times with a spoon.
- Spread the brownie mix evenly in the prepared pan.
- Spread the Topping mixture evenly over the brownies. Bake for 30-35 minutes or until set.
- Remove from oven and place baking pan on a wire rack and allow the brownies to cool completely.
- Cut into 12 or 24 squares, serve and enjoy.
Notes
Several factors to determine cost per serving for this dessert. Cutting the brownies into 24 squares instead of 12 would reduce the cost per serving a lot, but who wants a smaller brownie. Based on location for pricing, the US would be Low cost per serving for sure, and using a store brand for the brownie mix will also help in reducing the cost. For Thailand, this would be Fair to High cost per serving if using a store bought brownie mix, using a homemade mix would reduce to the cost considerably even to Low cost per serving.
Shortcut: Gooey Fudge Brownies.
Adapted from 1995 Pillsbury recipe card.
Some Mores
You may be familiar with the more popular version of this name, "S'mores" which is a contraction of the phrase "some more". "Graham Cracker Sandwich" was the term used when the recipe was published by the Campfire Marshmallow Company in the 1920's, then appeared as "Some More" when published in a cookbook for the Girl Scouts in 1927, and the term "S'mores" was used in 1938 in a cookbook aimed for summer camps, and was popular in both the Girl Scouts and Boy Scouts. In 1957, the recipe for "S'mores" appears in a Betty Crocker cookbook. A s'more is basically a graham cracker topped with a toasted marshmallow and some chocolate bar. This recipe is just marshmallow cream sandwiched between graham crackers and dipped in melted almond bark, easy and simple. Since no toasted marshmallows are used, these could also be called "Moon Pies" which were created in 1917. Regardless of any name you wish to use, they are easy and tasty. Measurements are approximate, this is a make what you want guide.
Ingredients
- 2 packs graham crackers, (3 packs in a box, use 2 of those packs)
- 1 jar marshmallow cream, (7 oz / 198 g), you will use about 1/2 of that
- 750 grams almond bark, (aka chocolate coating, 1 1/2 lbs)
- candy sprinkles, optional
Instructions
- Line a baking sheet with foil. Open the two packs of graham crackers. Using the lines on the crackers, break the crackers in half, then each half in half, so you have 4 crackers from each cracker from the packs. Don't worry if a few crackers break in odd shapes, those are treats for the cook, so just enjoy those at your leisure.
- Spread marshmallow cream on a cracker then top with another cracker, place on the prepared baking sheet. Repeat until all the crackers are used. Place the baking sheet in the fridge to chill.
- Setup a double boiler, place on low heat, and add the almond bark. Allow the bark to melt, and stir the coating once in a while as it melts.
- When the bark is fully melted and smooth, remove the crackers from the fridge. Drop a cracker in the bark, turn it with a fork and coat all sides, lift the cracker out with the fork, scrape off the excess bark from the bottom of the fork and place the cookie back on the foil. Repeat until all crackers are coated. If you want to sprinkle with candy sprinkles, coat about 5 cookies then sprinkle them, if you wait until all the cookies are dipped, the coating may have set up and not able for the sprinkles to stick.
- Place the baking sheet back in the fridge to chill for about 20 minutes or longer.
- Serve and enjoy.
Notes
Cost per serving would be based on location for these. Low cost per serving in the US, this would be costly in Thailand as 2 out of 3 items would have to be bought at high end western stores.
Just something I made on a whim, Lee Thayer.
United States.
United States.
Hershey's Chocolate Cheesecake
This recipe was given to me by my sister and is from an old Hershey Easy Bake recipe card. I made this on 29 Sep 2019, and the family and I, thoroughly enjoyed this cheesecake. The flavor was beyond expectation, and is a easy recipe to prepare as well. Highly recommended.
Ingredients
For the Crust
- 1 cup Oreo cookies, crushed, 15 cookies
- 1/4 cup butter, melted, (1/2 stick)
- 1 springform pan, 9 inch
For the Chocolate Filling
- 3 packages Cream cheese, 8 oz / 250 g packages, room temperature
- 1 1/4 cups sugar
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 1/2 cup cocoa powder
- 2 tablespoons all purpose flour
- 3 eggs
For the Chocolate Drizzle
- 1/2 cup semi-sweet chocolate chips
- 2 teaspoons butter
Instructions
- Preheat your oven to 230 C (450 F). Assemble your springform pan.
- Add the cookies to your food processor and pulverize until they are crumbs. Melt the butter in your microwave. Add the crumbs to a mixing bowl, add the butter, mix until combined.
- Pour the crumb mixture into the springform pan and tamp down to make an even layer. Set the pan aside.
- In a mixing bowl, beat together the cream cheese and butter until smooth. Then add the sour cream and vanilla and mix in.
- Add the cocoa powder and flour, beat together.
- Add the eggs one at a time, mix in until just blended.
- Pour into the prepared pan. Bake for 10 minutes then reduce the heat to 120 C (250 F) and bake for another 40 minutes.
- Remove from the oven and place on a wire rack, loosen the cake from the side of the pan with a knife.
- Allow the cake to cool completely.
- After the cake is cooled completely, remove the springform side.
- Prepare the drizzle by microwaving the chocolate chips and butter for 30 seconds, then in 15 second intervals until fully melted, stirring after each time microwaving. Or melt some almond bark in the microwave (this is what I did) for the drizzle.
- Drizzle the chocolate on the cake. Cover and place the cake in the fridge for 4 to 6 hours before serving.
- Slice, serve, and enjoy.
Notes
Low cost per serving in the US using a store brand cream cheese, in Thailand, this would be High cost per serving.
Variant: 1. Use a store bought chocolate crumb crust. 2. Use almond bark for the drizzle.
Adapted from a Hershey's recipe card.
Earthquake Cake
Hands down, this is excellent cake, nothing more to say. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 1 cup coconut, shredded
- 1 cup nuts, chopped, walnuts or pecans is ideal
- 1 box chocolate cake mix, plus its ingredients, Shortcut
- 250 grams Cream cheese, room temperature, (8 oz)
- 1/2 cup butter, melted, (1 stick)
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 180 C (350 F) and grease a 9x13 baking dish with butter. Mix together the coconut and nuts, spread out in the baking dish.
- Add the cake mix to a mixing bowl and add the ingredients stated on the box to prepare the mix, and mix together.
- Add the cream cheese, melted butter, powdered sugar, and vanilla to a mixing bowl, use an electric mixer to mix until smooth and fluffy.
- Pour the prepared cake mix over the coconut and nuts.
- Drop the cream cheese mixture on top of the cake batter using teaspoons.
- Use a knife to swirl the cream cheese mixture into the batter.
- Bake for 45 to 55 minutes or until a toothpick inserted in the center comes out clean. The cake will fall when it cools and will have cracks in it.
- Serve warm with ice cream or whipped cream, enjoy.
Notes
Low cost per serving.
Shortcut: Chocolate Cake Mix, Chocolate Cake.
Variants: 1. Sprinkle on 2 cups of chocolate chips before baking. 2. Top with your favorite frosting (chocolate would be preferred) after the cake has cooled to room temperature.
From a restaurant at Reelfoot Lake, Tennessee, United States.
