BF&F – Best Friends and Foodies

Posts tagged “dessert

Lemon blackberry bars – townie

I had some blackberries to use up and this seemed like the perfect recipe. Yum this was delicious! Wish I had hag enough ingredients to have doubled it, but alas not this time!

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lemon blackberry bars
adapted from two peas and their pod

For the crust:
1 1/2 cup graham cracker crumbs
6 tablespoons salted butter, melted
1/4 cup sugar
Zest of one lemon

For the filling:
2 large egg yolks
1-14 oz. can fat free sweetened condensed milk
1/2 cup fresh lemon juice
1 teaspoon lemon zest
6 ounces fresh blackberries

directions:
Preheat the oven to 350F. Spray a 8 by 8 inch baking dish with cooking spray. Set aside.

In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and lemon zest. Stir until graham cracker crumbs are moist. Press crumbs into the prepared pan, pressing the crust mixture one inch up the side of the pan. Bake for 10 minutes. Remove from oven and allow to cool to room temperature.

Once the crust is cool, combine the egg yolks and condensed milk until well mixed. Stir in the lemon juice and lemon zest. Stir until mixture begins to slightly thicken. Gently fold in the blackberries. Fold carefully so you don’t break the raspberries.

Pour the lemon blackberry filling evenly over the graham cracker crust. Bake for 15 minutes, or until just set.

Cool to room temperature, then chill for at least one hour before serving. Cut into bars and serve. Keep bars in the refrigerator-up to five days.

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Baking Tuesday – apple coconut crescent dessert – townie

I had a can of apple pie filling to use up and a roll of seamless crescent dough… This recipe had both in it! Looking at the ingredients it seemed like a strange combination, but it turned out pretty good!

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APPLE COCONUT CRESCENT DESSERT
adapted from http://ohmysugarhigh.com/apple-coconut-crescent-dessert-the-sleeper-dessert/

ingredients
1 tube (8 ounces) refrigerated crescent seamless dough
1 cup chopped pecans
3/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 can (21 ounces) apple pie filling, chopped

TOPPING:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 cup cold butter
1 cup flaked coconut
1/4 cup chopped pecans

DIRECTIONS

Preheat oven to 375°.
Spread crescent dough sheet onto an ungreased 13-in. x 9-in. baking pan. Bake for 10 minutes.
Stir together pecans, sugar, cinnamon and nutmeg. Sprinkle over cooked crust. Drop pie filling by spoonfuls and spread over crust.
In a small bowl stir together flour and brown sugar.
Cut in butter with fork or pastry blender until mixture resembles coarse crumbs.
Add coconut and pecans to mixture and combine. Sprinkle over apple pie filling.
Bake at 375° for 18-22 minutes or until golden brown. Cool on a wire rack.


Streuseled Zucchini Bundt Cake – townie

Once again I had a zucchini from the csa to use up and a dessert to bake. This was pretty yummy although it was a bit dry for my liking. Doesn’t streusel usually have butter in it??

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Streuseled Zucchini Bundt Cake
adapted from lifessimplemeasures

Ingredients
Cake:
2 c. (about 1-1/2 medium zucchinis) shredded zucchini
8 oz sour cream
3/4 c. sugar
2 egg whites
1 egg
1/3 c. oil
3 tsp. vanilla extract
3 c. all purpose flour
1-1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt

Streusel:
1/3 c. packed light brown sugar
1/3 c. chopped walnuts
1/3 c. raisins
1 tbsp. ground cinnamon

Glaze:
3/4 c. powdered sugar
1 tsp. vanilla extract
2 to 3 tsp. milk

Directions:
Heat oven to 350°F. In a large bowl, beat zucchini, sour cream, sugar, egg whites, egg, oil, and vanilla extract until well blended. Combine the flour, baking powder, baking soda, and salt in a medium bowl; gradually beat into zucchini mixture until blended.
For streusel, combine brown sugar, walnuts, raisins, and cinnamon; set aside.
grease a 10-inch bundt pan. Add a third of the zucchini batter to the pan. Sprinkle half of the streusel mixture over the batter. Top with another third of the batter and sprinkle with remaining streusel mixture. Top with remaining batter.
Bake 55 to 65 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes and remove from pan to wire rack to cool completely.
In a small bowl, combine powdered sugar, vanilla extract, and enough milk to achieve desired consistency. Drizzle over cake.


Baking tuesday- Triple Shot Espresso Cookie Dough Brownies – townie

Yay bumpkin is posting again! This dessert came out delicious! Really really really rich though. Husband even refused to share them with some of his friends. The espresso glaze was extra yummy!

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Triple Shot Espresso Cookie Dough Brownies
adapted from big girls small kitchen

Ingredients
For the brownies:
1/2 cup unsalted butter, melted
3/4 cups granulated sugar
3/4 cups brown sugar
1 1/2 teaspoon vanilla extract
2 eggs
3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tablespoon instant espresso
1/4 teaspoon salt

For the cookie dough:
1/2 cup unsalted butter, room temperature
1/4 granulated sugar
1/2 cup light brown sugar, packed
2 tablespoons milk
1/2 teaspoon vanilla extract
1 1/2 teaspoons instant espresso powder
1/4 cup all-purpose flour
1/4 cup semisweet chocolate chips

For the glaze:
1 cup confectioner’s sugar
2 teaspoons instant espresso
1 tablespoon milk

For the brownies, preheat oven to 350°F. Grease a parchment paper-lined 9×9-baking dish.

Combine wet ingredients—the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until smooth with no lumps.

Sift together the flour, cocoa powder, instant espresso powder and salt in another bowl. Add the wet mixture to the dry ingredients. Spread the batter evenly into the prepared baking dish.

Bake in preheated oven until an inserted toothpick comes out clean, about 30 minutes.

Remove, and cool pan completely on wire rack. Prepare cookie dough.

In a large bowl beat together butter and sugars with an electric mixer on medium speed until light and fluffy, two to three minutes.

Mix in milk, vanilla and espresso powder. Add flour and salt and stir until incorporated.

Stir in the chocolate chips.

Gently spread dough onto cooled brownies, smoothing the top into an even layer. Refrigerate while preparing the glaze.

For the glaze, in a small bowl, sieve the confectioner’s sugar. Add the milk and instant espresso. Whisk until smooth.

Pour over cookie dough, carefully spreading into a thin, even layer. Return pan to refrigerator and chill until set, about 30 minutes.

To remove brownies from pan, grasp the edges of the parchment paper and lift out the entire block. Place on a cutting board and use a large sharp knife to cut into squares.


Baking tuesday – Chocolate-Chip Coconut Banana Bread – townie

Baking tuesday really happened on Tuesday, but I didn’t get to post til today. Usually bananas go fast in our house, but for some reason this batch was sitting there going bad. This bread came out really good. Next time I would use more coconut and maybe sprinkle a bunch over the top before baking.

Don’t forget about my giveaway!

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Chocolate-Chip Coconut Banana Bread
adapted from spoon fork bacon

Ingredients:
banana bread:
1 1/4 cup all purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg
3 medium (over-ripe) bananas
2 1/2 tablespoons milk
1/2 cup (1 stick) plus 2 tablespoons unsalted butter, softened
1 cup plus 2 tablespoons granulated sugar
2 eggs
1 teaspoon vanilla
mix-ins:
3/4 chocolate chips
2/3 cup shredded coconut, toasted

1. Preheat oven to 325°F. Sift flour, baking powder, baking soda, salt, cinnamon, and nutmeg together, into a mixing bowl and set aside.
2. In a small bowl, mash bananas with milk. Set aside.
3. In another mixing bowl cream together butter and sugar, about 2 minutes. Scrape down sides of the bowl and add mix in eggs, one at a time.
4. Stir in the vanilla, followed by the banana mixture, until just combined.
5. Stir in flour mixture until just combined and fold in chocolate chips and coconut.
6. Grease a 9 inch loaf pan (or mini loaf pans) and add batter.
7. Bake for 1 hour 10 minutes to 1 hour 20 minutes or until a toothpick comes out clean when inserted into the center of the bread.
8. Allow bread to cool in pan for about 20 minutes before removing and allowing bread to cool completely. Slice and serve.


Baking tuesday – Zucchini Cherry Muffins with Streusel Topping – townie

I had a zucchini to use up from the csa and came across this recipe. I was intrigued that the whole thing was made in the food processor! The original recipe was made in a 12 cup. I think mine is a 10 cup. And you definitely need a 12 cup. Mine was just small enough that i had to finish it off in my mixer. Luckily I still had some dried cherries from this recipe. It wasn’t quite 2 cups next time I’ll definitely use more cherries! These were really good. I think they could have used more zucchini to make them a little more moist! The crumb topping was delicious!!!! Might have to use this crumb topping on some other things!

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Zucchini Cherry Muffins with Streusel Topping
adapted from goodlifeeats

Ingredients:

Crumb Topping:
1 cup toasted pecans
1/2 cup whole wheat flour
2/3 cup light brown sugar
1/2 cup (1 stick) unsalted butter, cold and cut into cubes
2 teaspoons ground cinnamon
1/2 teaspoon salt

Muffins:
3 cups whole wheat flour
1 1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2/3 cup granulated sugar
1/4 cup light brown sugar
3/4 cup milk
1/3 cup olive oil
2 large eggs
2 teaspoons vanilla extract
1 cup grated zucchini
2 cups dried cherries

Directions:
Preheat oven to 400 degrees F. Coat two 12-cup muffin pans with nonstick cooking spray or fill with muffin liners
Put the nuts for the crumb topping recipe into the work bowl and pulse to roughly chop. Add remaining crumb topping ingredients and pulse until mixture is crumb-like. Remove crumb topping and set aside in a small bowl.
Process the flour, baking soda, salt and cinnamon in the work bowl for 10 seconds to sift. Add the sugars and the milk to the work bowl and process together for about 5 seconds to combine. Add the oil, eggs, and vanilla through the small feed tube and process until combined. Scrape the work bowl and add the dried cherries and zucchini, pulse to combine (about 3-4 times).
Divide batter evenly among the prepared muffin tins. (I like to use my large scoop, it’s the perfect size for muffins!) Sprinkle crumb topping evenly on the tops of each muffin. Bake for 16-20 minutes, or until a toothpick comes out clean.


Baking Tuesday – rockin’ s’mores bars – townie

If you follow me on facebook you saw the progress of this dessert. I found this recipe a long time ago in a Disney family fun magazine. They are delicious!!!! Yum yum yum!!!!

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Rockin’ S’more Bars
adapted from disney family fun

What you’ll need
1/2 cup sugar
1/2 cup butter, softened
1 large egg
1 teaspoon vanilla extract
3/4 cup crushed graham crackers
3/4 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
3 (1.55-ounce) chocolate bars
1 (7-ounce) jar of marshmallow creme

How to make it
Grease an 8-inch-square baking pan. Heat the oven to 350 degrees.
In a large mixing bowl, cream the butter and sugar until fluffy. Beat in the egg and vanilla extract. Add the crushed graham crackers, flour, salt, and baking powder and beat until well mixed, stopping occasionally to scrape the sides of the bowl.
Spoon half the dough into the pan and spread evenly with your fingertips. Break the chocolate into pieces and arrange over the dough. Spread a layer of marshmallow creme over the chocolate. Flatten the remaining dough into pancakes and lay them over the marshmallow.
Bake until golden brown, about 30 minutes. Let the bars cool before serving.