Archive for the ‘DESSERTS’ Category
Upside Down Spiced Apple Cake
November 25, 2016 Lee
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Upside Down Spiced Apple Cake

Sounds like wonderful change and delicious. On my to cook list. This a really low cost dessert.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 4 servings

Ingredients
  

  • 1/2 cup cashews, chopped
  • 2 Granny Smith apples, peeled, quartered, cored, and cut in into slices
  • 1/4 cup brown sugar, packed, divided
  • 4 eggs
  • 1 cup salted butter, this is 1 standard block of butter 227 grams
  • 1 cup sugar
  • 1 cup all purpose flour
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg

Instructions
 

  • Preheat your oven to 180 C.
  • Grease the bottom and sides of a baking dish, 11x7 will work perfect. Place the cashews in the bottom of the baking dish, spread into an even layer and sprinkle two tablespoons of brown sugar on top. Place the dish in the oven and let them bake for 10 minutes.
  • While the cashews are toasting, take a medium-sized bowl and quickly blend the eggs, butter, sugar, flour, baking powder, vanilla extract, cinnamon, and nutmeg. Peel and cut your apples into slices and set aside.
  • Remove the cashews from the oven and place the sliced apples over the top, trying your best to create an even layer of apple slices. Sprinkle the two leftover tablespoons of brown sugar over the apples and pour the batter over the top. Place into the oven for 35 minutes, or until the cake is springy to the touch.
  • Let cool for 30 minutes then use a butter knife to loosen the edges of the cake then carefully flip the cake over on to a large plate (lay a large plate upside down on the baking dish, hold onto both and flip over setting the plate on the counter, then gently lift the baking dish up). Serve with ice cream or whipped cream.

Notes

Low cost, well under $1 per serving.
Provided courtesy of good friend, Garland Davis, US Navy Cook (Ret).
United States.
* Best Value $1 or Less per Serving,DESSERTS
Baker’s German Sweet Chocolate Pie
October 19, 2016 Lee
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Baker's German Sweet Chocolate Pie

This is an old school recipe that has been around for well over 50 years. Cannot find baking German Sweet Chocolate? Just go with any sweet baking chocolate, if you can use even semi-sweet in a pinch just add a 2 tablespoons more sugar to this recipe. This is not German in origin, the chef that created this was named Samuel German, an American. On my to cook list! Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 6 servings

Ingredients
  

  • 120 grams German sweet chocolate
  • 1/4 cup butter, this is 1/4 of a regular block of butter
  • 1 2/3 cup evaporated milk
  • 1 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 unbaked pie shell, OR make from a shortcut
  • 1 1/3 cups flaked coconut
  • 1/c cup pecans, chopped, OR go with almonds

Instructions
 

  • Preheat your oven to 190 C. Make the pie crust using the shortcut on this site or use your own recipe, you may have to refrigerate the dough first so note the time for that and adjust the recipe the based on that time and get that ready in a pie pan or get a get a ready made pie shell ready.
  • Melt chocolate with butter over low heat; stir until blended. Remove from heat; gradually blend in milk.
  • Mix sugar, cornstarch, salt then beat in eggs and vanilla. Gradually blend into the chocolate mixture, then pour into your pie shell.
  • Mix coconut and pecans (or almonds) then sprinkle this over the pie filling.
  • Bake for 45 minutes or until top is puffed up. Filling will be soft, but will set while cooling. Cool at least 4 hours before serving.

Notes

I cannot price this until I get a price on the chocolate so I will say this is a fair price for now.
Shortcut: Basic Buttery Pie Crust.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,DESSERTS
No Crust Cheesecake
October 19, 2016 Lee
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No Crust Cheesecake

Sounds really good and really easy, only 3 ingredients. Consider this a base recipe as it can be tailored in many ways.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 8 servings

Ingredients
  

  • 3 eggs
  • 2/3 cup sugar
  • 500 grams Cream cheese, this is 2 standard 250 gram blocks

Instructions
 

  • Preheat your oven to 180 C. Lightly butter a glass pie pan.
  • Combine all ingredients and mix with an electric mixer. Pour into your pie pan and bake for 30 minutes (depending on your oven, you may need to increase time to 45-55 minutes). Cool. Keep refrigerated. This can be cut into wedges and served plain or topped with a fruit filling if desired.

Notes

The Cream cheese will cost about 240 Baht for 2 250 gram packages. For 8 servings, this is about 89 cents per serving. Good value overall.
Variants: Serve topped with a fruit filling such as blueberry, cherry, strawberry, etc. Add 2 teaspoons of vanilla extract. Melt a bar of chocolate and mix that in.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,DESSERTS
3 Ingredient No Churn Cookies ‘N Cream Ice Cream
October 15, 2016 Lee
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3 Ingredient No Churn Cookies ‘N Cream Ice Cream

This sounds really good! Next trip to the city I am going to have to pick up some Oreo cookies!
Print Recipe
Course Dessert
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 cup whipping cream, cold, 35%+ fat content is better
  • 1/2 cup condensed milk, plus 2 tablespoons
  • 5 Oreo cookies, filling removed

Instructions
 

  • Place the Oreos (or any chocolate cookies) (fillings removed) in a ziplock bag. Press the air out and seal. Use a rolling pin or flat side of a meat tenderizer to smash the cookies, feel free to leave some big if you like as well.
  • In a mixing bowl, add the cream and whisk until stiff peaks form. Then transfer 1/4 of the whipped cream into a mixing bowl that contains the condensed milk, Beat this together. Gently fold in the remain whipped cream in 3 batches.
  • Fold in the crushed cookies. Transfer to a airtight container, cover, and freeze over night.
  • To serve, allow the container to thaw on the counter for 5-10 minutes before scooping out.

Notes

Whipping cream is about 95 Baht for a 250 ml container, this is just a bit over 1 cup. For 4 servings, this comes to about 70 cents per serving.
Provided by The Domestic Goddess Wannabe and the link to this recipe is here.
Singapore.
* Best Value $1 or Less per Serving,DESSERTS
Banana Mango Blueberry Bread Pudding Cobbler
August 27, 2016 Lee
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Banana Mango Blueberry Bread Pudding Cobbler

Wow! That is a name but I know from a very good friend who provided this recipe, it is also very good! Don't forget the Vanilla ice cream! On my to cook list for sure!
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Course Dessert
Cuisine American
Servings 0

Ingredients
  

For the Bread Pudding

  • 1/2 loaf baguette, cubed and air dried or lightly toasted, or 6-8 slices of bread
  • 2 cups milk
  • 4 eggs
  • 2 bananas, over ripened, use 3 small ones if using local
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 cup butter, unsalted, this is 1/4 of a block, melted
  • 1 cup mango, cubed OR you can use peaches
  • 1/2 cup frozen blueberries

For the Crumble Topping

  • 1 cup all purpose flour
  • 1/2 cup brown sugar, packed
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 6 tablespoons butter, melted
  • pinch ground cinnamon

Instructions
 

  • Preheat your oven to 180 C. Lightly grease a baking dish, a 9x13 should be perfect for this, or a large pie dish. Add the cubed dried bread to the baking dish.
  • Put the Bread Pudding ingredients, except the dried bread, butter, blueberries, and mango, in your blender and blend until smooth, slowly dribble in the melted 1/4 cup of butter, while the blender is on the lowest speed. Once mixed, pour this over the bread in the baking dish. The liquid mixture should cover the dried bread. Cover this and refrigerate for 30 minutes to an hour, the bread will soak up the liquid.
  • While the bread pudding is in the fridge, mix the Crumble Topping in a bowl until it looks like rough sand and set aside.
  • When the bread pudding has chilled, remove from the fridge and sprinkle on the blueberries and mango, then sprinkle the Crumble topping over that. Bake for 35 minutes, rotating the dish half way through.
  • Cool slightly before cutting, serve as is or with a scoop of vanilla ice cream on top. Tastes better the next day!

Notes

This is really a low cost dessert.
Recipe & photos provided courtesy of good friend, Grace Adamson, Gourmet Kwi-zeen.
United States.
* Best Value $1 or Less per Serving,DESSERTS
Best Banana Chocolate Chip Muffins
July 1, 2016 Lee
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Best Banana Chocolate Chip Muffins

Gourmet Kwi-zeen, Grace Adamson, United States.
From a good friend of mine, and these are excellent muffins, not over powering from the banana, great flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 muffins

Equipment

  • Muffin Pan (12 cell)
  • Paper Cupcake Liners
  • Oven

Ingredients
  

Dry Ingredients

  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup chocolate chips

Wet/Other Ingredients

  • 2 eggs
  • 2 bananas, over ripened, mashed, or 5 small Thai bananas
  • 1 teaspoon vanilla extract
  • ¾ cup white sugar
  • ½ cup butter
  • ¼ cup Greek yogurt, or regular yogurt, or Sour Cream

Instructions
 

  • Preheat your oven to 180° C (350° F). Get out your muffin pan and line with 12 cupcake papers.
  • Mix all the dry ingredients together except the chocolate chips.
  • Mix all the wet/other ingredients together.
  • Pour the wet ingredients into the dry ingredients. Swiftly mix until just combined, do not over mix.
  • Add the chocolate chips and give it a quick mix.
  • Spoon the batter into a muffin pan lined with paper liners, dividing batter between all 12 cells, each cell will be almost full.
  • Bake in the preheated oven for 20 minutes or until they have rose and golden brown, they are done when a toothpick inserted in the center comes out clean.
  • Remove from the muffin pan and set on a rack to cool.
  • Serve and enjoy. Best the day they are baked.

Notes

Updated on 20 April 2022.
Updated on 18 April 2022.
#1 Go-To Recipes,DESSERTS
Blueberry Cream Cheese Egg Rolls
March 27, 2016 Lee
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Blueberry Cream Cheese Egg Rolls

These sound really good, a must try for me.
Print Recipe
Course Dessert
Cuisine American
Servings 0

Ingredients
  

  • 250 grams Cream cheese, this is one block, softened
  • 1/2 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 1/4 cups frozen blueberries
  • 500 grams egg roll skins

Instructions
 

  • Beat cream cheese with an electric mixer. Mix in powdered sugar and vanilla, and beat again until smooth. Mix in blueberries.
  • Fill egg roll skins with the mixture, and fold as directed on the package.
  • Fry until golden brown and serve.

Notes

Not sure how to price this until I make it, the cheese alone is 120 Baht, so estimating 4 servings, this would be about 89 cents per serving.
Provided courtesy of good friend, Garland Davis, US Navy Cook (Ret).
United States.
* Best Value $1 or Less per Serving,DESSERTS
Peanut Butter Cookies I
November 10, 2015 Lee
1 Comment

Peanut Butter Cookies I

Makes a great snack during the day or after a hearty meal. I made these on 23 Dec 2016 and they are delicious! This is a no flour recipe. Photos added from my baking.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 4 dozen cookies

Ingredients
  

  • 2 1/2 cups peanut butter, creamy or chunky, (in Thailand use two 340 gram jars)
  • 1 cup white sugar
  • 1 cup brown sugar, packed
  • 3 eggs, chicken or duck
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat oven to 180 C, line a baking sheet with foil or parchment paper.
  • In a medium bowl, stir peanut butter and sugar together until smooth. Mix in the eggs, one at a time, then stir in the baking soda and vanilla.
  • Drop by rounded teaspoons on the baking sheet, placing them 2 inches apart. Use a fork and make a crisscross on the top and press down slightly.
  • Bake for 10-20 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes as they will be quite mushy at this point.
  • Then move to a wire rack to cool completely.
  • Perfect, and delicious, Peanut Butter Cookies.
  • Variant used, chocolate chips mixed in.
  • Variant used, made Blossoms out of several, perfect touch for those that like chocolate.

Notes

Low cost.
Variants: 1. Mix in chocolate chips. 2. To make peanut blossoms, place a Hershey's kiss on top of each cookie right when they come out of the oven. 3. Make Blossoms using cookies with chocolate chips.
Adapted from an internet recipe.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,DESSERTS