Dessert – Page 4 – The Funky Oven

Pecan snowballs

These have been some of my favorite cookies since I was little. My mom and I made them every Christmas. There are 2 ways that these can go wrong. The first is not having the butter room temperature or trying to melt it. It just will not work. The second is over-cooking them. They become dry very fast.

I did not create these myself. I have no idea who to give credit for the original recipes. This is a half batch from the original recipe and makes 21-23 cookies.

1 cup crushed/ground pecans

1 stick salted butter at room temperature

1 teaspoon vanilla

4 tablespoons white sugar

1/2 teaspoon salt

1 cup all pourpose flour

powdered sugar for dusting – 1-2 cups

Preheat the oven to 350 degrees. Mix all ingredients. Roll into tablespoon size balls. These can be placed close together because they do not imcrease in size. Bake 20 minutes on an ungreased cookie sheet.

Immediately remove them from the oven and roll them in a bowl to powdered sugar to coat. The sugar will turn wet. This is expected. Allow them to cool fully. You can roll them in sugar more than once to keep them white in appearance.

Sopapilla cheesecake

Dessert, Uncategorized

There are many variations of this online. I chose to make one using more than just cream cheese and sugar. Why? Because I wanted it very very creamy. I also did not want enough to feed an army. I changed the recipe to a half batch and it filled a 8×6 pan and made enough for 2 nights for 4 people. I remember my grandma making cheesecake in the 80’s that had crescent roll crust. This reminds me so much of that holiday dessert.

1 large can crescent rolls

8 oz cream cheese

1/2 cup sour cream

1 egg

1/2 cup sugar

1 teaspoon vanilla

Topping:

1/4 cup butter

1/4 cup sugar

1 teaspoon cinnamon

honey to drizzle on top

Preheat the oven to 350 degrees. Prepare either an 8×8 or 8×6 or something similar. Open the crescent rolls and divide the amount in half. On a floured surface, roll them thin and seal all the holes until it is the size of the pan. You can also do this by just pressing the dough in the pan using your fingers.

In the mixer, combine the cream cheese and sugar until smooth. Add the sour cream, egg, and vanilla. Mix fully. Pour this on top of the dough.

Using the last half of the dough, again press it thin to cover the top of the pan. You will not see small defects in coverage but try to cover it fully as much as possible.

To prepare the topping, melt the butter in the microwave for 30-40 seconds. Stir in the sugar and cinnamon. Drizzle this on top of the bake.

Bake the creation uncovered for 30 minutes. Let cool. Refrigerate. This is best eaten cold. Drizzle honey over each piece before eating.

Rich chocolate brownies

Dessert

This recipe will make about 24 brownies. They are very rich and taste like dark chocolate. They are not incredibly bitter so kids still enjoy them. I personally like dark chocolate more than milk chocolate. They are perfect for me.

This recipe is so old. I think I got it from a package of cocoa powder a long time ago. Sometimes the classics are the best. These are MUCH better than brownie mix in a box. That is certain.

1 2/3 cup sugar

1 1/2 stick butter

2 tablespoon water

2 eggs

2 teaspoons vanilla

1 1/3 cup flour

3/4 cup cocoa powder

1/2 teaspoon baking powder

1/4 teaspoon salt

Preheat the over to 350 degrees. Grease and flour a 13 x 9 pan.

The butter should be room temperature or slightly melted. I microwave mine for 20-30 seconds to get it the right consistency. Combine the butter with sugar fully. Add the water and eggs. Add the vanilla. After fully combined, add the dry ingredients.

Spread into the prepared pan.

Bake for 18-25 minutes or until toothpick comes out a little sticky.

Timing when brownies are done is the hard part. If they are slightly overdone, when almost fully cool, place them cut into a sealed container and they will get more moist.

I have a method that I prefer more than parchment paper to remove the brownies from the pan. To prepare the pan, I use a paper towel to spread crisco on the pan. I then cover the crisco fully with flour. Once baking is complete, run a knife along the edges of the pan. Cover the pan with a baking sheet. Holding it firmly on top of the 13×9 pan, invert them both and tap the bottom of the 13×9. It should fall out with a little shaking. Use another baking sheet to flip it again back to right side up.

Pumpkin muffins

Dessert, Uncategorized

I like these muffins because they have a similar texture to pumpkin pie. My kids loved them. This recipe made 12 muffins. I like this recipe because it does not require the mixer. It is always a bonus when there is less to clean after baking. I use the silicone muffin pan liners which also is much easier to clean than the muffin tin.

1/2 cup all purpose flower

3/4 cup sugar

1/2 cup whole wheat flour

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon ginger

1/4 cup vegetable oil

1/2 cup canned pumpkin

1/4 cup water

1 egg

1/4 cup raisins

1/4 cup rolled oats

1/4 cup sunflower seeds

Topping:

1/4 cup sugar

1/4 cup flour

2 tablespoons melted butter

1/4 cup sunflower seeds

1/8 cup rolled oats

Preheat the oven to 350 degrees. Place all of the ingredients in a bowl and stir until just combined. Do not over mix. Place batter equally into 12 wells of muffin pan that has been prepared or use liners. Bake as this or place topping on muffins.

pumpkin muffin batter

pumpkin muffin ingredients

pumpkin muffins before baking — pumpkin muffins

Mix the crumb topping. Sprinkle generously on top of each muffin.

Bake for 20-30 minutes or until toothpick inserted into center is clean.

Honey cookies

Dessert

Think of a delicious butter cookie flavored with honey and cinnamon. Maybe having it with a warm cup of tea. These are really unique. This recipe was in the very first cook book I ever owned when I was about 10. I did change the amount of honey because I wanted less sweetness. I also use less cinnamon.

There are some recipes where salted or unsalted butter really changes the flavor. This is one. I highly recommend unsalted butter.

Many cookies I mix by hand. This one never. The butter really needs to be just slightly colder than room temperature. Whipping the butter/sugar/honey/egg in a food processor is the best way to go. If the butter is melted or too soft, these will be flat.

Also, the orginal recipe is a drop cooking. Rolling it into balls just makes it prettier.

Drop version:

Rolled into balls:

Makes 36 cookies.

1/2 cup soft unsalted butter

1/2 cup dark brown sugar

1/4 cup honey

1 egg

1 1/2 cups flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1/4 teaspoon cinnamon

Blend the butter, honey, and brown sugar in a food processor. Add the egg and pulse as little as possible until mixed. Remove the contents of the food processor and add dry ingredients. Stir until combined. Portion 1-2 teaspoon size balls. Roll between hands for smooth edges. Place the cookies on and ungreased sheet and bake at 375 degrees for 7-9 minutes. Allow them to cool for 2-3 minutes before removing them from the pan.

Banana pecan muffin tops

Bread, Breakfast, Dessert

These are really light and fluffy. They have a very good banana bread flavor like a muffin but much less dense.

1/2 cup crisco

1 egg

1/2 cup white sugar

1/2 cup brown sugar

1 mashed banana

1/2 teaspoon vanilla

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/2 cups flour

1/2 cup quick oats

1 cup chopped pecans

Mix crisco with banana. Add the sugars and mix until well combined. Add egg. Then add dry ingredients. Do not over mix.

Bake at 350 degrees for 12-14 minutes until the top is set or toothpick inserted comes clean.

These did stick a bit on an un-prepared cookie sheet. I would use a silicone baking mat next time.

Chocolate ricotta muffins

Breakfast, Dessert

These little gems have protein and fiber and got my kids approval. They freeze well which is great for busy mornings. They are dense, fudgy, semi-sweet and filling.

Chocolate ricotta muffins — Rich chcolate muffins made with ricotta

1 1/4 cups wheat flour

1 egg, beaten

1/4 cup half and half

1/4 cup strong coffee

1/2 cup sugar

7 tablespoons unsweet cocoa powder

1/2 teaspoon vanilla

1/2 teaspoon salt

1/2 cup ricotta

1 teaspoon baking powder

1/4 cup vegetable oil

1 cup semi sweet mini chocolate chips, divided

Preheat the oven to 350 degrees. Prepare a muffin pan with 12 wells. Mix all ingredients until just combined. Do not over mix. Fill each well 3/4 full. Sprinkle some chocolate chips on top. Bake for 15-18 minutes or until toothpick inserted comes out clean. This makes 12 cupcake sized muffins.

Chocolate ricotta muffins

chcocolate ricotta muffins — Rich chocolate dense center

Fall apple cakes

Dessert

These are so good! And they are very easy to make. They have crisp but sticky outsides and soft centers. They taste like a mix between apple pie and apple fritter.

1 cup flour

1 large apple peeled and diced – 2 cups

1/2 cup sugar

1/2 cup dark brown sugar

1/2 teaspoon baking powder

1 egg

1/2 teaspoon salt

1/2 teaspoon vanilla

1/2 teaspoon cinnamon

Mix all ingredients together. Preheat the oven to 350 degrees. Grease a small buntlet pan or large cupcake pan. Fill each well full of batter. This makes 4 bundlets. Bake for 20 minutes uncovered. Cover with aluminum foil. Bake another 15 minutes or until toothpick inserted into center is clean. Cool in the pan 10 minutes. Invert the pan to remove. Enjoy warm or room temperature.

Apple cakes before baking.

Apple cakes fresh out of the oven.

Chocolate chip muffins

Breakfast, Dessert

I adapted these muffins from a recipe I found on all recipes. I mean… it is pretty perfect. Basically, it is the same as chocolate chip cookies. I added a bit more milk and some baking soda.

My kids now help me which is really awesome.

2 cups flour

1/3 cup brown sugar

1/3 cup white sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2/3 cup milk plus 2 tablespoons

1/2 cup softened butter

2 eggs

1 teaspooon vanilla

11 ounces mini semi sweet chocolate chips

Cream the butter and sugar. Add eggs, baking powder, baking soda, and salt. Add the vanilla. In the next 3 steps, do no over mix. Stir just to combine. Add the flour. Add the milk. Add the chocolate chips. Preheat the oven to 375 degrees. Prepare muffin tins. Fill 12 wells 2/3 full of batter. Bake for 15-20 minutes or until tooth pick is clean.

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Weeknight peach cobbler

Dessert

This is a really simple peach cobbler using canned peaches. I know that cobbler with fresh peaches is super fabulous, but the canned peaches are just so much faster. I cannot stand peeling fresh peaches.

2 29 ounce cans of sliced peaches, drained

1 cup flour

1 cup sugar

1/2 teaspoon salt

1 egg, beaten

6 tablespoons melted butter

Prepare an 8×10 baking dish with cooking spray. Place the drained peaches in the dish. Stir together the flour, sugar, salt, and beaten egg. Sprinkle this crumbly mixture on top of the peaches. Pour the melted butter on top. Bake at 375 degrees for 35-40 minutes or until the crust is browned.

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