To Die For

 

As promised in yesterday’s post, here is the DELICIOUS recipe for my Pumpkin Pie Bars.  Although not the most figure friendly, they are by far the tastiest fall treat of all.  This recipe initially came from a Kraft Food & Family magazine, but with a few minor tweaks, I have mastered the perfect crust consistency and made it my own.

 

 

After making the original recipe (found here) many times, I finally found a way to not have a crumbly crust when cutting the finished bars…softened (not cold) butter.  Most recipes with a shortbread/crumble type crust instruct you to use cold butter and “cut it in” with either two knives (a pain) or a pastry blender (not the most fun). 

I found that even after working it in with all my might, I still didn’t have the consistency that I wanted.  There was always too much flour left over and the butter wasn’t dispersed properly.  By using softened butter, the ingredients clump together nicely and the crust stays together even after the dessert is cooled and cut.  In my opinion, much better than the original!

 

Pumpkin Pie Bars

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• 1-1/3 cups  flour
• 3/4 cup  granulated sugar, divided
• 1/2 cup  packed brown sugar
• 3/4 cup  butter, softened
• 1 cup  old-fashioned or quick-cooking oats, uncooked
• 1/2 cup  chopped pecans or walnuts
• 1 pkg.  (8 oz.) reduced fat cream cheese, softened
• 3 eggs
• 1 can  (15 oz.) pumpkin
• 1 Tbsp.  pumpkin pie spice

For crumb topping (mix together in a small bowl and set aside):

• 1/3 C flour
• 1/4 C butter (1/2 stick)
• 1/3 C oats
• 1/4 C brown sugar
• 1/4 C nuts (optional)

 

 

HEAT oven to 350°F.

LINE 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Mix flour, 1/4 cup granulated sugar and brown sugar, and softened butter in medium bowl until blended.  (Best to use hands – warning:  your hands will be messy).  Mix in oats and nuts (again, with hands).

**tip for easier lining of foil:  Mold foil over bottom of pan leaving 3 inches extending over the short sides.  Pop pre-formed  molded foil into pan and crunch extended sides of foil to form handles.  Use handles to lift baked item out of pan when cooled (see pictures below).

 

PRESS oat mixture onto bottom of prepared pan. Bake 15 min. Beat cream cheese, remaining sugar, eggs, pumpkin and spice with mixer until blended; pour over crust. Sprinkle with crumb topping.

BAKE 25 min.; cool 10 min. Use foil to transfer dessert from pan to wire rack; cool completely before cutting.

 

 

 

This will be a crowd pleaser any where, any place, any time…you have my word.

Enjoy!

Delightful

 

This has always been one of my favorite desserts.  My Aunt Janie is the Chocolate Delight aficionado of our family and makes the best version ever.

When I volunteered to take dessert over to our friends house for the Packers vs. Bears game last Thursday night, this was on my mind.  It is the perfect mix of buttery crust, chocolaty pudding, creamy cream cheese and smooth whipped topping. 

It wasn’t quite as good as Aunt Janie’s, but it did get rave reviews from all of my taste testers!  Here’s how:

 

 

Chocolate Delight

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• 3/4 c. butter, melted
• 1 1/2 c. flour
• 3/4 c. chopped pecans or walnuts
• 1 8oz. package reduced fat cream cheese
• 1 c. powdered sugar
• 1 container fat free Cool Whip
• 2 small boxes fat free, sugar free instant chocolate pudding mix
• 3 c. skim milk
• chopped pecans or walnuts for garnish (optional)

 

Combine melted butter, flour, and pecans. Press into 13x9 in. pan. Bake @ 375 for 15 min. Remove and cool.

Combine cheese, sugar, and 1 1/2 c. whipped topping.  Blend and spread over crust. Chill.

Combine pudding mixes and milk.  Beat 2 min. at medium speed and spread over cream cheese layer.

Spread remaining whipped topping over pudding layer and garnish with nuts if desired.

Refrigerate.

 

So easy.  So good.

 

--Disclaimer:  I divided my recipe into 2 8x8 pans for two different occasions, which is why my version looks a little “flat”.  If you make it in the recommended 9x13 in pan it will be even thicker and delicious and look a little more like this:

Yum!

Birthday Bliss

 

When we celebrate birthdays at work, we shower each other with presents.  And by presents, I mean food.

Yesterday was no exception.  The newest member in our “hallway” is the new kindergarten teacher Monica, who actually tried to keep her birthday a secret…but that didn’t work out so well.  We always find out!

After admitting that her favorite dessert was anything with peanut butter and chocolate, I couldn’t wait to try a new recipe.  Although this recipe is not at all healthy, I tried to make it “not as bad” by using reduced fat versions of anything that I could. 

 

 

The result?  Still delicious and completely outrageous.  What’s even better?  Instead of candles, I topped it with chopped Reese’s Peanut Butter Cups – out of this world!

Enjoy the recipe and Happy Birthday Monica!

 

 

Chocolate Peanut Butter Pie

 

CRUST:

• 25 whole Reduced Fat Oreos
• 4 Tablespoons Butter, Melted

PEANUT BUTTER FILLING:

• 1 cup Creamy Peanut Butter
• 1 package (8 Ounce) Reduced Fat Softened Cream Cheese
• 1 cup Powdered Sugar
• 1 package (8 Ounce) Lite Cool Whip, Thawed

 

Directions-

Crust:
Crush the Oreos until they’re fine crumbs. Pour melted butter over the top and stir with a fork to combine. Press into pie pan and bake at 350 degrees for 5 to 7 minutes, or until set.

Remove from oven and allow to cool completely.

 

 

 

 

Filling:
Beat the peanut butter with the cream cheese until smooth. Add powdered sugar and beat until smooth. Add in the thawed Cool Whip and beat mixture until smooth, scraping the sides as needed.

 

 

Pour filling into crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.

 

 

Top with chopped Reese’s Peanut Butter Cups if you are feeling crazy – it kicks it up a notch!

 

 

 

HAPPY LABOR DAY / COLLEGE FOOTBALL WEEKEND!!!

Dessert Alert!

 

 

EASY DESSERT ALERT!

I fixed this simple and easy to have on hand mixed berry cobbler last week for my brother-in-law and sister-in-law and it got RAVE reviews!  I had everything I needed in the pantry and freezer and whipped this quick dessert up in about 20 minutes.  Now that's what I call awesome!

This could also be a great addition to any brunch or summertime get together and the addition of cinnamon to the topping mix gives it a warm spice and depth of flavor.

This will definitely be added to my "go-to" list of desserts!

 

 

Mixed Berry Cobbler

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Ingredients:

For the filling-

• 4 C any combination of frozen or fresh mixed berries (I used 2 1/2 C blueberries and 1 1/2 C strawberries)
• 1/4 C sugar
• 1/2 C water
• 1 T cornstarch

For the topping-

• 1 1/2 C Bisquick
• 1/2 C skim milk
• 2 T sugar
• 1 t cinnamon

Directions:

Heat oven to 400 degrees. Mix 1/2 cup sugar, cornstarch and water in 2 quart saucepan. Stir in fruit (can used frozen or fresh). Heat to boiling & stir for 1-2  minutes. Pour into an ungreased 9 X 13, or equivalent casserole dish. 

Mix topping ingredients in a separate bowl until soft ball forms. Drop dough, by "spread out" tablespoons, onto hot blueberry mixture. Bake until golden brown, about 20 minutes.  Let it rest for 8-10 minutes before serving.

Serve with reduced fat vanilla ice cream or top with whipped cream if desired.

 

A is for Apple

A is for apple.  C is for crisp.  D is for delicious. 

The topping of this crisp recipe is irresistible and definitely the best part.  It is a no fail, delicious combination that can be used with any kind of fruit. The key?  Room temperature butter.  It makes the yummiest crumbles you have ever had. I promise.

The best part?  Make a double batch of the topping and freeze the rest so you have it on hand anytime you need it.  Love that!

 

Apple Crisp

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Crumb topping:

• 1 C rolled oats
• 3/4 C flour
• 3/4 C brown sugar
• 1/2 C (1 stick) butter – softened at room temperature
• 1 t cinnamon (optional)

(for crunch you could also add in some walnuts or pecans)


Apple Filling:

• 3-4 apples
• 2 T flour
• 1 T sugar
• pinch of salt
• juice of 1 lemon
• 1 t cinnamon (optional)

For the crumb topping, using your hands, mix all the ingredients together until combined.  Set aside.








For the apple filling, peel apples using a vegetable peeler.  Cut all four sides off of the apple, leaving the core intact.  This makes it much easier to cut into thin pieces.  Thinly slice the apple pieces lengthwise and then cut in half. 

Sprinkle with lemon juice to stop the apples from browning.  Add the flour, sugar, salt and cinnamon and mix together. 





Pour apples into the bottom of a baking dish, or individual ramekins.  Add the crumb topping to cover.  Bake at 350 degrees until apples are soft and bubbly with a golden brown topping.  About 30-35 minutes.

Serve warm with vanilla ice cream.








Remember – play around with this recipe.  Don’t like cinnamon?  Leave it out.  Want a sweeter filling?  Add more sugar.  Would rather have blueberries?  Substitute them for apples.  Make it your own and enjoy!

S'mores'gasbord

 

What could be better than a chilly night, fire and S’mores?  Not much.
 

I remember my first experience with s’mores.  I was at a Girl Scout campout and thought those little nuggets of ooey goodness were the best things I had ever tasted. 

Fast forward 20ish years.  I still love the original recipe with graham crackers, Hershey’s Milk Chocolate and marshmallows, but now it’s fun to make them with a twist.
 

 

Instead of regular graham crackers try:

-chocolate graham crackers/wafers
-cinnamon graham crackers
-tea biscuits
-chocolate chip cookies
-saltines

 

 

Instead of milk chocolate try:

-Reese's Cups
-Dark Chocolate
-Flavored/Specialty Chocolate:  caramel, raspberry, orange, mint, cookies and cream

 

Add ons:

-Peanut butter
-Biscoff spread
-Nutella
-Sliced strawberries or bananas
-Toasted Coconut
-Chopped Nuts (walnuts, peanuts, pecans, etc)

 

No fire?  No problem!
 
Microwave: Place graham cracker on the bottom of a microwave safe plate.  Put marshmallow on top and microwave for 10-12 seconds until it doubles in size.Top with chocolate and remaining part of the graham cracker.  Enjoy!
 
Oven:  Place graham crackers on baking sheet. Put 1 square of chocolate on each cracker. Place a marshmallow on each piece of chocolate. Put in a 350° oven for 4 to 6 minutes, just long enough to melt marshmallow and soften the chocolate. Remove from oven and put another graham cracker on top to make a sandwich.

Sa-weet!

 

While visiting my family this past weekend, we were lucky enough to partake in my mom’s 3rd Annual Neighborhood Dessert Party. 

This casual get together initially started as just that, a neighborhood gathering, but this year it turned into a pretty big shin dig with about 30 people joining in the festivities. 

There were a total of 5 different desserts served that could all be made ahead of time and pre-portioned into bite size pieces. This made for easy serving and quick clean up.  No stress, no mess.

If you are looking for a way to throw a holiday party or casual get together, but don't want the worries of serving and funding a main course event, a dessert party is a great alternative. We had a ball and loved munching on the leftovers the next day.

The guests seemed to enjoy the party as well.  Good sweets, good wine and good friends.

Menu:
Cheese Danish
Brownies (with and without nuts)
Lemony Cake with Glaze
Buttercup Cakelettes with Lemon Curd
Pumpkin Walnut Bread Pudding

-assorted nuts, Red and White wine and Moscato Spritzers
 
My contribution was the Pumpkin Walnut Bread Pudding.  I adapted this recipe from Sweetpeaskitchen.com and cut out some of the heavy cream and butter, making it lower fat.  I also switched the raisins for walnuts.  It turned out pretty yummy and got rave reviews at the party!

Pumpkin Walnut Bread Pudding

(Please note that this recipe is doubled in the pictures!)

Print this recipe!

For the Bread Pudding-

1 T dark rum

1/2 C sugar

1/2 t salt

1 t cinnamon

1 1/4 t pumpkin pie spice

2/3 C fat-free half and half

2/3 C fat free milk

3/4 C pumpkin puree

3 large eggs

1/2 C chopped walnuts

5 cups of any firm textured bread, cut into 1 inch cubes

For the Butter Rum Sauce-

1/4 C butter

1 1/2 C confectioners sugar

4 T heavy cream

2 T rum

Top with store-bought light whipped cream and sprinkle with lightly with cinnamon.

Directions:

1.  Spray 8 inch baking dish with non-stick spray.

2.  In a large bowl, whisk together sugar, salt, cinnamon, pumpkin pie spice, fat free half and half, milk, pumpkin puree, eggs and 1 T of rum.

3.  Cut bread into 1 inch cubes.  Transfer to a baking pan.  Pour the pumpkin-cream mixture over the bread and gently press down, submerging the layers in the liquid.

4.  Cover with plastic wrap and place in the refrigerator at least half an hour, pressing down occasionally to make sure the top layers of bread are soaked through.

5.  Preheat oven to 350 degrees.  Bake until pudding is puffed up in the center and the top is golden brown, about 25-30 minutes.  Let pan cool slightly on a wire rack while preparing butter rum glaze.

6.  While bread pudding is cooling, make the butter rum glaze by melting the butter in a small saucepan over low heat.  Slowly whisk in the heavy cream and rum.  Remove from heat and whisk in confectioners sugar.  This part of the recipe is not great for you, but you only need a little bit.  Everything in moderation!

7.  The original recipe found here from Sweet Pea's Kitchen calls for home made cinnamon whipped cream, but to save calories and time, I opted for store bought light whipped cream.  Either way will be delicious!