Pumpkin Pie Rice Pudding

It's that time of year again - pumpkin everything!  I love it and hate it at the same time.  I love it because most of the time pumpkin foods are yummy and delicious.  I hate it because some food bloggers take it too far and make some pretty gross stuff all in the name of pumpkin.  Let's keep it real, people.  Like this Pumpkin Pie Rice Pudding!

This is simply an adaptation of the Rich & Creamy Rice Pudding recipe I posted back in April of 2012.  We're using canned pumpkin in place of the half-and-half and pumpkin pie spice in place of the cinnamon.  Easy peasy.  My daughter LOVES this stuff and I found my husband eating a bowl of it late last night - which means he likes it.  :)  I only got one serving of it and that makes me sad.  Guess I'll be making more!

Wondering what to do with leftover canned pumpkin?  Here are some ideas: Pumpkin Spice Granola, Pumpkin Pie Oatmeal, Pumpkin Gingerbread Muffins, Pumpkin Spiced Almonds, Pumpkin Bread, Paula Deen's Pumpkin Bars, Pumpkin Chocolate Chip Cookies, Soft Pumpkin Ginger Cookies, Creamy Pumpkin Pie, Pumpkin Cheesecake Pie, Easy Pumpkin Crisp (Pumpkin Dump Cake).

PUMPKIN PIE RICE PUDDING

3/4 cup uncooked white rice (not instant)
1 1/2 cups water
2 cups milk
1/3 cup sugar
1/4 tsp. salt
1 egg, beaten
1/2 cup canned pumpkin (not pumpkin pie filling)
1 Tbsp. butter
1/2 tsp. vanilla
3/4 tsp. pumpkin pie spice

Garnish, optional:
whipped cream
cinnamon

In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes. Add milk, sugar, and salt and cook over med-low heat until thick and creamy, stirring occasionally (about 15-20 minutes).  <---this as="" cook="" don="" if="" is="" it="" kind="" like="" long="" longer.="" nbsp="" of="" p="" pudding="" really="" rice="" step="" t="" taste.="" thick="" thin="" to="" you="" your="">
Mix the beaten egg with the canned pumpkin; whisk into rice mixture and cook for 2 minutes, stirring constantly.  Remove from heat and stir in butter, vanilla, and pumpkin pie spice.  Let cool a bit before serving warm with a dollop of whipped cream and a dash of cinnamon.  Pudding will thicken upon standing.  If you want to serve it cold, cover and refrigerate until chilled.  You may need to stir in more milk if the rice pudding has thickened too much while cooling.  Makes 4-6 servings, depending on size.

Peach Berry Salad with Lemon-Mint Syrup

In case you haven't noticed, I've been on a bit of a hiatus.  My daughter and I spent a month and a half in Georgia visiting my family and planning a family reunion.  Once we got back, I was busy packing for said reunion.  Then we spent a week in Utah at the reunion and had a great time.  When we got back, school started for my daughter and that meant, for me, the return of Cub Scouts.

I was starting to get back in the swing of things when my grandfather passed away.  Back to Utah I went for his funeral.  It was a lovely service and I will miss my Papa.  Luckily, I'd gone to visit him during the reunion and had one last special visit with him.  It was a good day.

Anyway, you get a sense of why I've been neglecting this poor little blog.  I feel a little remorseful since summertime is when I get the best light for my photos (meaning I don't have to have a meal ready before 4 pm to get a decent photo of it).  Oh well.

A couple days ago, a friend on Facebook asked for a fruit recipe.  She was invited to a potluck dinner and was assigned to bring a fruit dish.  I had noticed that peaches and berries were on sale at Sprouts and so I suggested a recipe I'd seen on Pinterest and had always wanted to try.  I have no idea if she made it or not, but I was inspired to go ahead and try it myself.  LOVE IT!  I know we're winding down on the summer fruit, but if you can get your hands on some peaches and berries and a handfull of mint, take a moment and make this delicious "salad" from Once Upon a Chef.

PEACH BERRY SALAD WITH LEMON-MINT SYRUP
from Once Upon a Chef

4 ripe peaches, pitted and sliced
1 cup (1/2 pint) fresh blueberries
1/4 cup fresh lemon juice
1/4 cup sugar
2 Tbsp. chopped fresh mint leaves
1 cup (1/2 pint) fresh raspberries
1 cup (1/2 pint) fresh blackberries

Combine peaches, blueberries, lemon juice, sugar, and mint in a bowl and toss gently.  Cover with plastic wrap and chill until serving (up to 6 hours).  Just before serving, gently toss in raspberries and blackberries.  Taste and add more sugar, if necessary.  Garnish with a spring of mint.

I think this Lemon-Mint syrup would be great with a salad made up of watermelon, cantaloupe, and honeydew.  Just mix the lemon juice, sugar, and mint until the sugar dissolves, then toss with the melon before serving.

Buttermilk Syrup

This is buttermilk syrup.  Otherwise known as liquid gold or caramel crack.  It's bad for you, like most delicious things.  It's totally sinful, so I kind of save it for special occasions.  Like Tuesdays.

Buttermilk syrup goes with anything.  Pancakes, waffles, french toast, ice cream, brownie sundaes, cheesecake, etc.  We recently paired it with Honey Orange French Toast; oo la la!  **Update: today we dipped apple slices in this stuff - fabulous!

BUTTERMILK SYRUP
from OurBestBites

3/4 cup buttermilk
1 1/2 cups sugar
1 stick (1/2 cup) real butter
2 Tbsp. corn syrup
1 tsp. baking soda
1 tsp. vanilla

In a LARGE pot (like a stock pot - this foams while cooking!), combine buttermilk, sugar, butter, corn syrup, and baking soda.  Bring ingredients to a boil and then reduce heat to low; cook, stirring frequently, for 8-9 minutes or until golden brown.  Remove from heat and stir in vanilla.  Let cool slightly before serving.  You can skim the foam off the top if you wish.

Strawberries and Cream Crepes

Do you ever find a dish you love at a restaurant and forever after always order only that dish?  I do.  I mean, why mess with perfection?  It drives my husband crazy.  He doesn't get it.  The particular dish I'm referring to is the strawberry crepes at Village Inn.  I always order them.  Always.  Why?  

1. They are seriously good.
2. I never make them at home.  (Cuz crepes are scary.)

Well, I thought they were scary and complicated.  Until some friends of ours invited us over for brunch and served...crepes!  I was in awe, and complimented my friend on her culinary prowess.  She kept insisting they were really easy.  I kept thinking, "Maybe for you."

Funny thing.  After that brunch my HUSBAND was inspired to make crepes.  The man whose skills in the kitchen extend to making eggs...and pretty much nothing else.  I was laughing inside and expecting an epic fail but was completely surprised when he succeeded.  And easily!  Honestly, I was a little miffed that a culinary neanderthal had triumphed at something I'd been too scared to try.

The secret to his success?  A super easy recipe that doesn't require you to chill the batter for an hour or more (one of the reasons I'd avoided crepes - I never plan ahead).  And a non-stick frying pan or skillet.  Seriously no fail.

Well, once I put on my big girl panties and decided to try making them myself, I decided I wasn't just going to make crepes, I was going to make strawberries and cream crepes like the ones at Village Inn!   And after lots of internet searches and some adjustments, I've got something close enough that I may actually order something DIFFERENT next time.

If you would feel better seeing a video tutorial, check out this one.  He disses making the batter in a blender, but just ignore him because it's much simpler.  Starting at about 1:10 he shows you how to make a crepe.  He makes them much thinner than me, but you get the general idea.

Here's a crappy photo of my crepes:

One side is usually a mottled light brown, and the other side will have a lacy golden brown pattern.  They are VERY EASY to flip over.  You just slip a spatula under it and turn it over.  And it holds together and doesn't rip apart!

Now, some people like to roll their crepes, but I like to fold them.  I spread half the crepe with the cream mixture like so:

Then fold the top over, and fold in half again:

And by the way, you don't have to fill these with strawberries and cream.  You can just use fresh fruit or do what my brunch friend does - fill them with strawberries, bananas, and Nutella!

Crepes can also be a savory dish, filled with veggies and sauces.  Just Google "savory crepes recipe" and you'll find all kinds of recipes to try.

Don't be afraid to try making them, like me.  You can do it!  I recommend making the strawberry glaze and cream filling first.

BASIC CREPES
from Allrecipes.com

4 eggs
2 cups all-purpose flour
1 cup milk
1 cup water
1/2 tsp. salt
4 Tbsp. butter, melted

Add all ingredients into a blender.  Blend until smooth, scraping down sides as needed.

Heat an 8- or 10-inch nonstick griddle or frying pan over medium heat.  Lightly coat with cooking spray.  Pour about 1/4 cup of batter into pan, tilting the pan in a circular motion so the batter coats evenly.  Cook until top is dry and bottom is a light golden brown (about 45 seconds).  Flip with a spatula and finish cooking other side (about 20 seconds).  Repeat with remaining batter.  (You probably won't need more cooking spray.)

Makes about 16-18 8-inch crepes.


CREAM FILLING
from Strawberry Creme Crepes on tasteofhome.com

1 cup heavy whipping cream
8 oz cream cheese, softened
2 cups powdered sugar
1 tsp. vanilla

In a small bowl, beat the cream until stiff peaks form; set aside.  In a medium bowl, beat the cream cheese, sugar, and vanilla until smooth.  Fold in whipped cream.  Refrigerate until using.


STRAWBERRY TOPPING
adapted from Strawberry Creme Crepes on tasteofhome.com

4 cups fresh, sliced strawberries
1/2 cup sugar
1 1/2 Tbsp. cornstarch (= 4 1/2 tsp.)
3/4 cup water (or more for a thinner glaze)
1 tsp. lemon juice
red food coloring, optional

Mash enough strawberries to equal 1/2 cup strawberry puree.  In a small saucepan, mix together sugar and cornstarch.  Whisk in strawberry puree, water, and lemon juice.  Bring to a boil over medium heat; cook and stir for one minute, until thickened (adding a little more water if you want a thinner glaze).  Stir in a couple of drops of red food coloring, if desired.  Let cool to room temperature before stirring in sliced strawberries.  Refrigerate leftovers.

Easy Pumpkin Crisp

Holy smokes, I never meant to neglect this blog for so long!  First I came down with pleurisy in my right lung, so I was out of sorts for a week or two.  Then I was busy planning and executing our local Cub Scout Pack Meeting for December.  Then I was scrambling to finish preparing for Christmas.  Then I got sick again with a crummy throat bug (that just refuses to leave, dang it).  I actually made this yummy dessert at the end of November and it's been sitting in my pile of drafts, waiting to be finished and shared. 

There are at least 100 different variations of this recipe on the internet.  Some call it a "Dump Cake," others call it a "Crunch Cake."  Personally, it reminds me more of a crisp than a cake, so that is what I'm calling it here.  The majority of the recipes call for 2 sticks of butter (gag) and suggest you just sprinkle the dry cake mix over the pumpkin filling, then pour the melted butter over.  The problem with doing it this way is you end up with some dry spots and those do not taste good at all.  I've found 1 stick of butter is more than enough, and by mixing the butter and cake mix before sprinkling it over the pumpkin, you get the proper proportions over the entire dessert, with no dry spots or greasy puddles.  Plus, it looks nice and crumbly, like a streusel topping.

I know the pumpkin season is pretty much over since we usually save pumpkin recipes for the holidays, but I encourage you to use up one of those last cans of pumpkin sitting in your pantry and make this dessert (especially since it's still cold outside).  It's a great alternative to pumpkin pie.  It's also a bit rich, so a small serving will usually be enough to satisfy.  I like it best when it's still a little warm, with a scoop of vanilla ice cream on top.  But it's good cold, too.  Just ask my daughter, who could have finished off the entire pan by herself if I let her.

EASY PUMPKIN CRISP
adapted from Pumpkin Crunch Cake on Allrecipes.com

1 (15 oz) can pumpkin
1 (12 oz) can evaporated milk (not sweetened condensed!)
3 eggs
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 tsp. salt
2 tsp. pumpkin pie spice*
1 (18.25 oz) box yellow or spice cake mix
1/2 cup (1 stick) unsalted butter, melted
1 cup roughly chopped pecans, optional
vanilla ice cream or sweetened whipped cream for garnish

Preheat oven to 350 degrees.  Lightly grease a 9x13 baking dish.  In a large bowl, whisk together pumpkin, evaporated milk, eggs, sugar, brown sugar, salt, and spice until well blended.  Pour into prepared baking dish.

In a medium bowl, combine cake mix and pecans, if using.  Stir in melted butter with a fork until crumbly.  There may be some big lumps, but you can break them up with your fingers.  Sprinkle cake mixture evenly over pumpkin mixture.

Bake for 45-50 minutes or until golden brown and set.  Let cool before serving.  Store leftovers, covered, in the fridge.

Banana Pudding Pie

I actually made this for our Easter dessert, so it's taken me quite some time to post this recipe!  My mother emailed it to me a while back thinking I'd be interested (naturally).  She got it from a family member over 20 years ago.  Some recipes stand the test of time.

Since this calls for fresh bananas it's best served the day it's made.  I took this photo the day after Easter and you can see that the bananas were already starting to darken.  It will still taste delicious but won't be as presentable after a day or two.  And the recipe makes a lot (it fills a 9x13 baking dish to the brim) so I'd save it for when you have to feed a crowd.

BANANA PUDDING PIE

1 1/4 cup flour
1/2 cup (1 stick) butter*
5-10 bananas (depending on size)
8 oz. cream cheese, softened
1 cup powdered sugar
1 (16 oz - the large size) tub Cool Whip
1 large or 2 small boxes instant vanilla pudding
3 cups cold milk

Preheat oven to 350 degrees.  In a bowl, cut the butter and flour together until crumbly; press into 9x13 baking pan.  Bake for 15 minutes; cool completely.

Slice the bananas evenly onto crust.  In a large bowl, beat cream cheese and powdered sugar until smooth.  Fold in half of the Cool Whip and spread over the bananas.  Chill for 15 minutes.

In a medium bowl, whisk pudding into milk, stirring constantly until thick (about 2 minutes).  Spread evenly over cream cheese mixture.  Top with remaining Cool Whip and refrigerate until read to serve.

*If using unsalted butter, I recommend adding just a dash of salt.

Rich and Creamy Rice Pudding with Blackberry Sauce

I have been remiss in posting to this blog, sorry. We moved in February and I'm just now getting my groove back. With Easter only a couple days away, I thought I'd share something springy. And can you believe it? I actually got a decent photo of my food! Let me say, Pinterest is a major motivator to get your food to actually look good so people will want to eat it, lol.

And speaking of Pinterest, that is where I got the idea for this recipe. Blackberries were on sale and I bought 3 packages, not knowing what I'd do with them. I did a search for "blackberry" and came across an intriguing recipe from Spoons 'n' Spades that involved rice pudding with caramel and blackberry sauce. I liked the idea, but wasn't so sure about the caramel part. It got me thinking. So I searched for a good rice pudding recipe (I wanted something creamy and rich) and found one on Food.com that sounded right. I made a few changes, of course, because I can never leave well enough alone. Another search for blackberry sauce led me to Smitten Kitchen, whose recipe I have, again, adapted (very slightly).

This recipe is designed to be served warm. If you wish to serve it cold, just understand that the rice will continue to soak up liquid as it cools and the pudding will get really thick. This can be fixed, however, by stirring in more milk or half-and-half to reach the desired consistency just before serving. The blackberry sauce is great warm or cold. You will no doubt have left over sauce, but it's great on ice cream, pancakes, in smoothies, etc. Or you can freeze it until next time.

RICH & CREAMY RICE PUDDING
adapted from Yummy Creamy Rice Pudding on Food.com

3/4 cup uncooked white rice (any grain will do, just not instant)
2 cups milk (I used 1%)
1/3 cup white sugar
1/4 tsp. salt
1 egg, beaten
1/2 cup fat-free half-and-half (or milk will work)
2/3 cup raisins, optional
1 Tbsp. butter
1/2 tsp. vanilla extract
1/2 tsp. ground cinnamon

In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes. Add milk, sugar, and salt and cook over med-low heat until thick and creamy, stirring occasionally (about 15-20 minutes):

Meanwhile, beat egg with half-and-half. Slowly stir into rice with raisins and cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter, vanilla, and cinnamon. Let cool slightly and serve warm.


BLACKBERRY SAUCE
slightly adapted from Smitten Kitchen

12 oz (1 1/2 cups) fresh or frozen blackberries*
1/4 cup water
3 Tbsp. sugar
1 Tbsp. fresh lemon or lime juice

While rice is cooking: combine all ingredients in a blender and pulse until smooth. Pour through a fine mesh strainer into a small saucepan (if you don't want seeds). Scraping with a rubber spatula will help force the pulp and juice through. Heat sauce over medium heat until it boils, stirring occasionally. Reduce heat and let simmer 5 minutes. Remove from heat and let cool until ready to use. Can be kept in refrigerator for up to 1 week.

*if using frozen blackberries, reduce water to 2 Tbsp.

Plum Tart

It may be over 100 degrees here in AZ, but I'm pretending it's Fall. Plums were on sale a week or two ago and I decided to try a recipe I had bookmarked a long time ago. This has a great fall flavor and is very simple to make. It's not a large dessert - it will feed maybe 4-6. The crust is a little shortbread-y and could always be replaced by your favorite pie crust recipe.

PLUM TART
adapted from Allrecipes.com

Crust:
1 cup all-purpose flour
1/4 cup sugar
1/4 tsp. salt
1/4 cup cold unsalted butter, cubed
2 Tbsp. cold water

Filling:
2 cups sliced plums (about 3 plums)
3 Tbsp. sugar
1 Tbsp. flour
1/4 tsp. cinnamon

1 egg, lightly beaten
sugar

In a bowl, combine the flour, sugar, and salt; cut in the butter until mixture is crumbly. Gradually add water, tossing with fork until a ball forms. Wrap in plastic wrap and place in freezer while you make the filling.

In a bowl, combine the plums, sugar, flour, and cinnamon. Preheat oven to 375 degrees. Line a cookie sheet with foil.

Roll dough into a 12-inch circle between two pieces of parchment paper. Place dough on cookie sheet and place filling in center. Bring edges of pastry up around filling, leaving the center uncovered. Brush pastry with beaten egg and sprinkle with sugar. Bake for 40-45 minutes or until bubbly and crust is golden brown. Cool. Serve with whipped cream or a scoop of vanilla ice cream.

Cherry Berries on a Cloud

This recipe is in my Betty Crocker cookbook but I also found it on Allrecipes.com. For years I've thought about making it and I finally had all the right ingredients at the same time, so I made it for Father's Day. This is a light and fluffy dessert but the cream cheese does make it rich. You also need to plan ahead to make this since the meringue needs to sit in the oven overnight.

Regarding meringue, here are a few tips to help you if you are new to making it:

• Meringue works best on a cool, dry day. For some parts of the country, that is a problem. Just accept that if you have a lot of humidity you will probably see your meringue "sweat." This is when the meringue absorbs moisture from the air and becomes sticky. It may develop beads of sugar syrup on the top. Not really a big deal for this recipe since you will cover it up with the filling.
• Separate your eggs very carefully. Even just a speck of yolk will keep the egg whites from fluffing up.
• For best results, let your egg whites come to room temperature before beating.
• Add the sugar slowly (about 1 Tbsp. at a time), so the crystals are absorbed and your meringue will be smooth and not grainy.
• After adding the sugar, keep beating the egg whites until stiff and glossy peaks form when you lift the beater(s):
  

I also recommend using a stand mixer if you have one, because this takes some time and it will free you to do other things while you wait for the meringue to fluff.

CHERRY BERRIES ON A CLOUD
adapted from Allrecipes.com

Meringue:
6 large egg whites
1/2 tsp. cream of tartar
1/4 tsp. salt
1 1/2 cups sugar

Filling:
2 cups heavy whipping cream
2 pkgs. (3 oz each) cream cheese, softened
1/2 cup sugar
1 tsp. vanilla
2 cups miniature marshmallows

Topping:
2 cups sliced fresh strawberries
1 can (21 oz) cherry pie filling
2 tsp. lemon juice

Preheat oven to 275 degrees. Lightly grease a 9x13 baking pan with shortening or butter (cooking spray won't be enough).

Beat egg whites, cream of tartar, and salt in a large bowl with electric mixer on high speed until foamy. Beat in sugar, 1 Tbsp. at a time; keep beating until egg whites are stiff and glossy. Do not under-beat. Spread into greased baking pan.

Bake for 1 hour. Turn off oven, leaving meringue in the oven with the door closed overnight or for at least 12 hours.

Beat whipping cream in chilled large bowl on high speed until soft peaks form. Beat cream cheese, sugar, and vanilla in another bowl until blended. Gently fold cream cheese mixture and marshmallows into whipped cream. Spread over meringue. Cover and refrigerate at least 4 hours. Cut into serving pieces; top with topping.

For topping, combine strawberries, pie filling, and lemon juice.

Brownie Fruit Pizza

I made this for our Memorial Day dessert. It's somewhat patriotic with the berries and topping making it red, white, and blue. I actually prefer it to fruit pizzas made with a sugar cookie crust because it seems less sugary and you have the added bonus of chocolate.

My round pizza pan is in a box somewhere in storage, so I made this with a shallow 10x15 cookie sheet (baked for about 18 minutes in my convection oven). Whichever kind of pan you use, just be careful of cooking time. The larger the pan, the less cooking time. You just don't want to overcook the brownies because then they taste nasty.

Make sure the brownie mix you purchase is for a 9x13 size so you have enough batter. I like Betty Crocker's Dark Chocolate brownie mix.

BROWNIE FRUIT PIZZA
adapted from Tablespoon.com

1 box brownie mix (and everything needed to make it)
2 packages (8 oz each) cream cheese, softened
1 cup sugar
2 tsp. vanilla
3-4 cups fresh sliced fruit (such as strawberries, kiwi, blueberries, raspberries, etc.)
1/2 cup apple jelly, optional

Preheat oven to 350 degrees (or 325 for a dark or nonstick pan). Grease bottom only of a 12-inch round pizza pan. Prepare brownie batter according to package directions; spread evenly in pan. Bake 28-30 minutes or until a toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely on a wire rack, about 1 hour.

In a small bowl, beat cream cheese, sugar, and vanilla with an electric mixer on medium speed until smooth. Spread mixture evenly over brownie base. Arrange berries over cream cheese mixture. (Optional: in a small bowl, whisk apple jelly until smooth. Brush over berries for a glossy look.) Refrigerate 1 hour or until chilled. Cut into wedges to serve. Store covered in refrigerator.

Sopapilla Cheesecake

Have you noticed a Mexican theme to my recipes lately? This is the last one ... at least for a little while. I think the next recipe I post will be good ol' American comfort food.

I've adjusted the recipe from the original. For one thing I've added an egg to the cream cheese mixture which produces a more cheesecake-like texture to the filling. You can leave the egg out if you want it more creamy. I've also reduced the amount of butter and sugar.

SOPAPILLA CHEESECAKE
adapted from Sopapilla Cheesecake Pie on Allrecipes.com

2 (8 oz) cans refrigerated crescent rolls
2 (8 oz) packages cream cheese, softened
1 cup sugar, divided
1 egg (optional)
2 tsp. vanilla
1 tsp. cinnamon
3 Tbsp. butter, melted
honey
sliced strawberries for garnish, if desired

Preheat oven to 350 degrees. Lightly grease a 9x13 baking dish with cooking spray.

In a medium bowl, beat cream cheese, 2/3 cup sugar, egg (if using), and vanilla until smooth.

Unroll first can of crescent dough and press into the bottom of pan. Spread with cream cheese mixture. Unroll second can of dough and, pinching seams closed, place over filling, stretching dough as necessary to cover. Brush with melted butter.

In a small bowl combine 1/3 cup sugar and cinnamon. Sprinkle evenly over dough. Bake for 30 minutes or until golden brown. Allow to cool completely before serving. Drizzle with honey and serve with sliced strawberries, if desired. Refrigerate leftovers.

Brownie Covered Oreos

I saw this recipe on the food blog Picky Palate. Jenny seems to love making desserts as much as I do, but she develops most of the recipes herself. My hero!

These are something fun and different and they really aren't that hard. You'll get 'em done faster if you have more than one muffin tin. And I had an easier time of removing the brownies from my newer tin ($4.06 ChefMate at Target - go get one) than from my older one even though it's non-stick as well.

BROWNIE COVERED OREOS
from Picky Palate

1 box brownie mix (I used Betty Crocker Dark Chocolate brownie mix)
1 package Double Stuff Oreos
1/2 cup white chocolate chips, optional

Preheat oven to 350 degrees. Make brownie batter according to package directions. Spray muffin tin(s) liberally with cooking spray. Dip Oreos in batter until completely coated and place in muffin tin. Bake for 12-15 minutes or until brownies are cooked through (they taste better if they are undercooked rather than overcooked!). As soon as you remove the tin from the oven, run a plastic knife around the edge of each brownie.

Running the knife around the edges will give them that rounded look and make them easier to remove.

Let cool for 5 minutes before removing brownies to wire rack.

In a microwave-safe bowl, heat white chocolate chips on HIGH for 30 seconds and stir. Microwave 1 more minute, stirring after every 20 seconds or until smooth. Pour chocolate into a freezer-weight Ziploc bag and snip one corner. Drizzle chocolate over brownies and allow to cool.

Striped Delight

I am in the middle of a move and am about to lose what's left of my mind, so I'm taking a break and posting this yummy recipe. I talked Caralie into making this her birthday dessert instead of the proverbial cake. I'm kinda caked out right now. Don't worry, we'll do a cake for her party.

I will probably never learn food staging and decent photography (at least not until I can afford a DSLR). I tried to get the photo off the KraftRecipes site, but it was part of a video so it didn't work. If you want to see a more attractive and appetizing (and ultimately unrealistic) photo go here.

STRIPED DELIGHT
from kraftrecipes.com

35 Oreo cookies
6 Tbsp. butter, melted
1 (8 oz) pkg. cream cheese, softened (neufchatel or 1/3 less fat are fine)
1/4 cup sugar
2 Tbsp. cold milk
1 (12 oz) tub Cool Whip, divided
2 (3.9 oz) pkgs. Jell-o instant chocolate pudding
3 1/4 cups milk

Process cookies in food processor until fine crumbs form. Transfer to a medium bowl and stir in melted butter. Press into the bottom of a 9x13 dish and refrigerate until ready to use.

Whisk cream cheese, sugar, and 2 Tbsp. milk until well blended. Fold in 1 1/4 cups Cool Whip and spread over crust.

Beat pudding mixes and 3 1/4 cups milk with whisk or electric mixer for 2 minutes. Pour over cream cheese layer. Let stand 5 minutes then spread remaining whipped topping over pudding layer. Refrigerate at least 4 hours before serving. If you place dessert in freezer about one hour before serving, it will be easier to cut into squares.

Scones with Lemon Curd

I had a bunch of lemon curd left over from making the Luscious Lemon Cake and needed a way to use it up (besides just eating it with a spoon...*cough cough*). I found a recipe for scones with lemon curd on Simple Analogy and decided to give it a shot.

I've never had or made traditional scones before. They are similar to a biscuit, but are sweet. In all honesty I didn't much care for the scones by themselves, but once you add the lemon curd, holy moly I wished they weren't so darn filling so I could eat them all myself! I bet they'd also be great with strawberry freezer jam if you have it.

Heather also suggests adding chocolate or cinnamon chips to the scones and sprinkling the tops with cinnamon sugar just before baking for some variety. Seriously, you could add whatever you want. Just don't eat them plain.

SCONES
from Simple Analogy

2 cups flour
2 tsp. baking powder
1/2 tsp. salt
3 Tbsp. sugar
6 Tbsp. cold butter, cut into small pieces
1/2 cup + 2-3 Tbsp. milk

Preheat oven to 425 degrees. In medium sized bowl, mix flour, baking powder, salt, and sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.* Pour in milk and mix until dough can be shaped into a ball. Press dough into a round disc (about 7-8 inches in diameter) on parchment lined cookie sheet. Cut into 8 wedges.

Pull wedges about 1-2 inches apart and bake for 14-17 minutes. Cool before serving.


*If adding chocolate or cinnamon chips, mix them in before the milk.


MARTHA STEWART'S LEMON CURD (aka CRACK)
from marthastewart.com

1 cup sugar
1 Tbsp. finely grated lemon zest
2/3 cup fresh lemon juice
8 large egg yolks
1/4 tsp. coarse salt
1 1/4 sticks unsalted butter (10 Tbsp.), cut into 1/2-inch pieces

In a medium saucepan, off heat, whisk together sugar, zest, and egg yolks; whisk in lemon juice and salt.

Add butter and place pan over medium-high heat. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and bubbles form around the edge of pan (about 5 minutes). Do not boil.

Remove pan from heat while continuing to whisk. Pour curd through a fine-mesh sieve into a glass bowl. Press plastic wrap against surface of curd and refrigerate until cool. (To store, refrigerate in an air-tight container up to 2 weeks.)

Glass Block Jell-o Squares

Caralie saw this on Our Best Bites and insisted that we make it. I was hesitant because one of the ingredients seemed questionable to me and I was worried that they would be super sweet. I was pleasantly surprised! These are really good and are not icky-sweet at all. And they are super fun for kids (and adults too). Give them ample time to firm up, though.

GLASS BLOCK JELL-O SQUARES
from Our Best Bites

4 (3 oz) boxes assorted Jell-o flavors
2 packets unflavored gelatin (like Knox)
1 (14 oz) can sweetened condensed milk

Spray 4 small food storage containers (like Rubbermaid, Tupperware, or Ziploc) with cooking spray and set aside.

Bring 5+ cups of water to a boil. Combine 1 cup boiling water with one package of Jell-o until dissolved and pour into one of the containers. Repeat with remaining packages of Jell-o:

image via Our Best Bites

Refrigerate at least 4 hours, or preferably overnight.

When the Jell-o has set, bring another 1 1/2 cups of water to a boil. While this water is heating, sprinkle the 2 packets of unflavored gelatin over 1/2 cup of cold water in a large bowl. Allow to stand about 4 minutes. Pour boiling water over dissolved gelatin and stir to combine. Add sweetened condensed milk and mix well. Allow to come to room temperature.

Lightly spray a 9x13 pan with cooking spray. Cut the flavored Jell-o into small cubes and gently toss to combine in pan:

image via Our Best Bites

Pour the cooled milk mixture over the cubes and, if necessary, rearrange some of the colored Jell-o to make sure it is evenly distributed and not sticking out. Place pan in refrigerator and chill overnight. Cut into squares, rectangles, or various shapes with cookie cutters and serve.

Apple Crisp

The perfect autumn dessert! If you have one of these:
now is the time to use it! Just peel your apples first and then stick 'em in your wedger. It's a quick way to get uniform slices that will bake up evenly.

APPLE CRISP

10 medium apples, peeled, cored, and sliced (Granny Smiths are good)
1 Tbsp. sugar
3 tsp. cinnamon, divided
1/2 cup flour
1 cup packed brown sugar
1 1/2 cups old-fashioned oats
3/4 cup (a stick and a half) butter

Preheat oven to 350 degrees. In a large bowl mix apples with 1 Tbsp. sugar and 1 tsp. cinnamon until evenly coated; pour into 9x13 baking dish.

In a medium bowl, combine flour, brown sugar, oats, and 2 tsp. cinnamon. Cut in butter until mixture is crumbly; sprinkle evenly over apples.

Bake for 30-40 minutes or until apples are tender. Serve warm with scoops of vanilla ice cream.

Applesauce Spice Cupcakes With Caramel Frosting

Oh my goodness are these yummy! Perfect for fall bake sales or potlucks. Don't be intimidated by the frosting. It's really very easy to make. The pecans on top are optional, but sure look pretty. My cupcakes were done right at 22 minutes, so keep an eye on yours so they don't overbake.

APPLESAUCE SPICE CUPCAKES (OR CAKE)
from Never Fail Applesauce Spice Cake on Allrecipes.com

2 1/2 cups flour
1 3/4 cups sugar
1 1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. baking powder
3/4 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. allspice
1/2 cup butter, softened
1/2 cup buttermilk (or 1/2 cup milk + 1 1/2 tsp. lemon juice)
1 1/2 cups applesauce
2 eggs
3/4 cup chopped walnuts (optional)

Preheat oven to 350 degrees. Line 24 muffin cups or grease and flour a 9x13 baking pan.

Combine flour, sugar, baking soda, salt, baking powder, and spices in a large mixing bowl. Mix in butter, buttermilk, and applesauce. Beat with an electric mixer for two minutes. Beat in eggs. Fold in nuts, if using. Fill muffin cups 2/3 full or pour into 9x13.

Cupcakes bake for 20-25 minutes. 9x13 bake for 50 minutes. Cool on wire rack. Meanwhile, make frosting:

CARAMEL FROSTING
from Caramel Frosting IV on Allrecipes.com

1/2 cup butter
1 cup packed brown sugar
1/4 tsp. salt
6 Tbsp. milk
3 cups powdered sugar
chopped pecans for garnish (optional)

Melt butter in a saucepan over medium heat. Stir in brown sugar and salt. Bring to a boil and boil for 2 minutes, stirring constantly. Remove from heat and stir in milk. Return to heat and bring to a boil once more. Remove from heat and let cool to lukewarm (about 20-25 minutes). Beat in powdered sugar until smooth.

(For thinner frosting add more milk. For stiffer frosting add more powdered sugar.)

Frost cooled cupcakes and sprinkle with pecans if desired.

Snowy Glazed Apple Pie Squares

image via Noodlehead

I made these tonight and let me tell you, they were popular. I follow a craft blog called Noodlehead and she shared this recipe a week or so ago. Her photo is far superior to anything I could produce, so I've included it here.

I made two mistakes in making these: 1) I forgot it called for corn flakes, but luckily had just enough Frosted Flakes on hand to substitute (and I therefore reduced the sugar by 1/4 cup) and, 2) I accidentally added 1 1/2 tablespoons of cinnamon instead of teaspoons. And these still turned out fantastic! And I'm not a big fan of apple pie (I know for some that makes me a communist or something).

SNOWY GLAZED APPLE PIE SQUARES
from Noodlehead

8 medium-size tart apples; cored, peeled, and sliced (ex: Granny Smiths)
2 1/2 cups flour
1/2 tsp. salt
1 cup shortening
2 eggs, separated
milk
1 1/2 cups cornflakes, crushed
1 cup sugar
1 1/2 teaspoons cinnamon

Glaze:
1 1/4 cups powdered sugar
3 Tbsp. milk
1/2 tsp. vanilla

Preheat oven to 350 degrees.

In a bowl, combine flour and salt. Cut in shortening with a pastry blender or a fork until crumbly. In a glass measuring cup, beat two egg yolks. Add enough milk to equal 2/3 cup. Add to mixture; toss lightly. Divide pastry in half. On lightly floured surface roll out first half to cover bottom of 9x13 baking dish. Sprinkle with crushed corn flakes.

Spread apples over corn flakes. Combine sugar and cinnamon and sprinkle over apples. Roll out last pastry half and cover; seal edges. Brush with beaten egg whites.

Bake for 1 hour. Cool slightly. Make glaze by whisking together powdered sugar, milk, and vanilla. Drizzle over crust. Can serve warm or cooled.

Fried Apples

These are very similar to the fried apples you can get at Cracker Barrel. I found the recipe here and made some adjustments. I think the ones at Cracker Barrel simply have cinnamon in them (and maybe even butter?), but I'm not completely sure.

These are great as a side, over pancakes or waffles, or as a dessert with a scoop of vanilla ice cream. A fantastic fall comfort food for sure.

Do be patient as you heat them. It says to simmer gently, which helps prevent the apples from falling apart. I got impatient and turned my heat up too high and they started to boil and break apart. Once the cider heats up, the apples will cook fairly quickly. I have lots of broken apples in mine and at first I was devastated but then I remembered the ones at Cracker Barrel are often broken, too. So it's okay!

FRIED APPLES
adapted from Cracker Barrel Fried Apples Recipe at CDkitchen

2 1/2 cups apple cider, divided
5-6 large Golden Delicious apples, cored and sliced into 1/2" wedges (with skin)
2 Tbsp. cornstarch
1 tsp. apple pie spice*
4 Tbsp. sugar

Combine apple slices and 2 cups cider in a large skillet over medium heat. Simmer gently, constantly turning apples until fork tender but not mushy. Remove apples with a slotted spoon and put in oven-safe dish.

In a blender, combine 1/2 cup cider, cornstarch, spice*, and sugar. Blend until smooth. Whisk into hot cider in skillet and increase heat to med-high. Whisk and cook until thickened and bubbly; pour over apples and serve warm.


*If you are like me and don't have Apple Pie Spice in your pantry, here is a substitute:

1 tsp. of Apple Pie Spice =

1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. allspice
dash of cloves
dash of ginger

Go light on the ginger and cloves since they are pretty strong.

Or you can always just use a teaspoon of cinnamon. Still yummy!

Fruit and Rice Salad

If you are looking for something different for a fruit salad, this is it. It's almost a dessert. But it's funky. You are probably thinking, "Rice? And fruit?" but give it a shot. You will probably be the only person at the potluck with this baby in tow. And people will look at you weird. And some will be polite enough to try it. And they'll be all, "Whoa. This is actually good. Dude, try this!" And you'll be all, "I'm a genius."

The recipe makes a lot. Probably ... 7(+) cups? Great for get-togethers. It's best the day of: it looses the creaminess after 24 hours. The rice soaks up the cream but the flavor will still be there, so it's not the end of the world if you have leftovers!

Toasting the coconut is not really necessary because it doesn't stay crunchy in the salad, but I prefer the flavor of toasted to raw. If you want to toast it too, preheat your oven to 350 degrees. Line a cookie sheet with aluminum foil and spread the coconut out evenly. Toast for 7-10 minutes, stirring every two minutes after the first 5. Mine was ready after about 9 minutes. This is what it should look like:

A nice golden brown. I used sweetened shredded coconut because that is all they offer in the stores here. It's my understanding that if you use unsweetened, it may take a little longer to brown. The sugar in the sweetened coconut causes it to brown faster. Make sure it's cooled completely before adding it to the salad.

FRUIT AND RICE SALAD
adapted from Fruit Rice Salad on Allrecipes.com

1 cup uncooked white rice
20 oz. can crushed pineapple, drained well
1 cup chopped fresh strawberries
1 cup chopped fresh peaches (about 2 peaches)
1 cup fresh blueberries
1 cup shredded or flaked coconut (toasted, if desired)
1 cup heavy whipping cream
3 Tbsp. sugar
1/4 tsp. vanilla
1/4 tsp. almond extract
pinch of salt
1/2 cup sliced almonds (plus more for garnish, if desired)

In a small saucepan, combine rice, 1 1/2 cups water, and a dash of salt. Bring to a boil; reduce heat, cover, and simmer for about 20 minutes or until all the water is absorbed. Allow to cool, then chill in the refrigerator.

In a large bowl, beat whipping cream, sugar, vanilla, almond extract, and a pinch of salt until stiff peaks form. Fold in chilled rice, pineapple, strawberries, peaches, blueberries, coconut, and sliced almonds until well blended. Sprinkle with sliced almonds for garnish, if desired. Refrigerate leftovers.