Dessert – Page 5 – The Funky Oven

Strawberry cupcake cookies

These are not the typical cookie texture. They remind me of the muffin tops that bakeries sometimes sell. They are very light and fluffy. My daughter calls them princess cakes because obviously they are pink. They are so easy to make that she actually made them.

1 box strawberry cake

1 container whipped topping

2 eggs

1/2 cup flour

powdered sugar for dusting

This is the hard part. Mix it all together.

It is very sticky. Take about 1 tablespoon at a time. Roll it in powdered sugar until coated and no longer sticky. These will not look like perfect balls. They will be lumpy.

Place them onto a greased cookie sheet 2 inches apart. Bake at 350 degrees for 12-13 minutes or until center is set to finger pressure.

Pecan shortbread thumbprints

Dessert

This is an old recipe for her jam thumbprint cookies. I was not in a jam mood so I created a pecan filling. Boy, did they turn out good. This is all stuff I typically have in my pantry. Anything that tastes this good without an extra shopping trip is a bonus.

This is also a recipe for 13 cookies. I enjoy small amounts. Cookies don’t keep for more than a few days and we will not eat a dozen in hours. This is a perfect sized treat for the four of us. If you want, the recipe can easily double.

Filling

25 pecan halves

2 tablespoons room temperature butter

3 tablespoons flour

3 tablespoons dark brown sugar

2 tablespoons white karo syrup

Place all into a food processor and pulse until very small pieces.

Cookies:

1 cup flour

6 tablespoons butter room temperature

1 teaspoon baking powder

1 egg

1/4 cup sugar

Combine all well. Preheat the oven to 400 degrees. Roll 1-2 tablespoons of dough into circles. This should make 13 cookies of equal size. Using the rounded edge of a teaspoon measure, indent the center of each dough ball. Place 1 packed teaspoon of pecan filling into the imprinted area. Bake for 12 minutes.

Chocolate pudding

Dessert

This is definitely a little more sweet than using a recipe calling for cocoa powder. My kids like the chocolate flavor a bit more with the chocolate chips instead of unsweet chocolate. I like the recipe because it makes a very thick pudding. Thick enough for pie. This is so much better tasting than the box mix pudding and really not that much harder to make.

1 cup white sugar

1/4 cup cornstarch

3 cups whole milk

4 egg yolks

1/4 teaspoon salt

6 ounces semi-sweet chocolate chips

1 teaspoon vanilla

2 tablespoons butter

Place sugar, cornstarch, salt and milk into a saucepan and mix thoroughly. Cook over medium heat. Stir constantly. Just after boiling, the pudding will thicken and turn a yellow color. Remove from heat. Add in chocolate chips, butter, and vanilla. Pour into cups or pie crust. Cool at least 3-4 hours. Enjoy!

Pumpkin whoopie pies with toasted pecan buttercream frosting

Dessert

Alright alright. It is finally a bit colder in Texas so it is time for some pumpkin. These do take a little bit of work but they are so worth it. I invented the frosting idea on my own. At least I couldn’t find anything similar out there.

First toast a small bag of pecans in 1 tablespoon of butter in a skillet on medium high heat for 2-3 minutes.

Next, put the nuts into a food processor and let them turn into nut butter. Scrape down the sides as you go. It took about 2-3 minutes.

Let this cool fully. It is quite bitter. Do not worry.

Place 1 stick room temperature butter into a mixer along with 4 ounces of cream cheese and the pecan butter. Whip on high for a few minutes until fluffly.

Add in 2 1/3 cups powdered sugar. Refrigerate when done. See photo above.

Now for the cakes…..

Mix one box of butter recipe yellow cake with 15 ounce pumpkin puree and 1/2 cup vegetable oil. Add in 1/2 teaspoon pumpkin pie spice.

Preheat the oven to 350 degrees. Drop tablespoon sized circles of batter onto a greased cookie sheet or parchment. Don’t worry they do not increase in size much.

Bake for 15-20 minutes or until prety firm to the touch. Let cool completely. Add frosting between two cookies. Mmmmmmm……..

Okay so the cake part of the recipe I stole slightly from yourcupofcake.com.

Because of the buttercream, store these in the refrigerator.

Frozen cake

Dessert, Uncategorized

Looking back at all my “creations”, this is one of my most favorite. I can’t find my recipe right now. I made this specific one about 3 years ago. I will post the recipe later. It was white cake with fresh strawberries and cheesecake buttercream. It is my favorite cake to make. It kind of tastes like a new version on strawberry shortcake. And of course I made the blue rock candy too. I found this idea from another poster of Pinterest. BubblyNatureCreations.com and sprinklesomefun.com

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