Desserts – Page 22 – The Pajama Chef

Candy Corn Pretzel Bites

November 4, 2011 Sarah

I know it’s after Halloween. Candy corn season is finito, at least til next fall. But in case you need something to do to fulfill any sweet/salty cravings that come your way while finishing up the last of the clearance/leftover Halloween candy, here’s a great option.

You’ve got your layer of salty square pretzel [the best pretzel shape, in my opinion] covered with a layer of chocolate and topped off with the sweet refreshment of pure sugar candy corn. Or autumn corn. Or pumpkins. Or even caramel candy corn. Yes, it’s just as good as it sounds. Try it this weekend or file it away for next fall, this is a treat that will be on my list for years to come!

Candy Corn Pretzel Bites [from Baking and Creating with Avril]
printable version

Ingredients:

Pretzels
Hershey Kisses
Candy Corn

Directions:

Preheat oven to 350 degrees. Line cookie sheet with alumnium foil or parchment paper. Place pretzels on cookie sheet and top with a Hershey Kiss. Bake for 4-5 minutes. Chocolate should be barely shiny–much longer and it will get gross [technical term here, folks]. Press candy corn into chocolate and let cool before enjoying or storing in an air-tight container.

Time: 15 minutes.

Yield: varies.

Desserts, Other, Recipes

Individual Pumpkin Pie Parfaits

October 27, 2011November 4, 2011 Sarah

Sometimes, a picture is worth 1000 words.

I think now is one of those times.

Let me explain, in case you’re confused. Oreo crust. Pumpkin pudding. Whipped cream. Oreo. Pumpkin. Whip. Oreo. Delicious spoonfuls of marvelousness coming your way. Yes, please.

Individual Pumpkin Pie Parfaits are like a cup of pumpkin pie, except 1000% easier and [dare I say] way more delicious. I made these recently when we had friends over for dinner because they could be made ahead of time from ingredients already in my fridge and pantry. I typically go for over the top baked desserts when I’m cooking for company and so often just forget about pudding or easy chilled treats, but these parfaits are a good reminder to think beyond the oven and experience fall in a new way. Pumpkin and chocolate just can’t be beat this time of year.

Individual Pumpkin Pie Parfaits [adapted from My Name is Snickerdoodle and The Avid Appetite]
printable version

Ingredients:

1 small box [3.4 ounce package] instant vanilla pudding
2 1/2 cups milk, divided
1 envelope Dream Whip
1/2 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1 cup pumpkin puree
2 tablespoons powdered sugar
1 cup crushed Oreos [8-10]
1 tablespoon butter, melted

Directions:

In a medium bowl, combine vanilla pudding powder and 2 cups milk. Beat with a wire whisk for 2 minutes then cover and refrigerate for 5 minutes.

Meanwhile, in a stand mixer, whisk Dream Whip envelope, 1/2 cup milk, and vanilla on low for two minutes. Use a spatula to scrape the sides of the bowl, then beat on high for 5-8 minutes or until stiff peaks form.

Remove pudding from refrigerator and stir in pumpkin pie spice and pumpkin puree. Set aside. Stir powdered sugar into Dream Whip mixture. Set aside.

Mix together Oreo crumbs and melted butter. Press 1 tablespoon into the bottom of four small dessert glasses or bowls, then top with 1/4 cup pudding, and 1/4 cup Dream Whip*. Repeat, ending with cookie crumbs.

Refrigerate until ready to serve, up to 4 hours.

Notes:

Can substitute 2 cups Cool Whip or Whipped Cream for the Dream Whip. I just used what I had at home.

Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Exchange sponsored by Spice Islands.

Bars, Desserts, Family, Recipes

Pumpkin Brownies

October 18, 2011September 14, 2015 Sarah

So I have totally been slacking on Pumpkin Month. 😦 But don’t despair! I have some great pumpkin recipes to share this week that I am so, so excited about to make up for it. First up is one of my absolute favorite fall desserts… Pumpkin Brownies. Normally I am a brownie purist, but this time, I’ve made an exception. Pumpkin is a fun add-in to any recipe, so why not experiment with pumpkin in my brownies?

I first made these brownies last fall, but they disappeared before I ever got a photo. That is just a tiny glimpse into just how delicious they are, because this happened several times. Making the same recipes over and over again is just not something that I do–there are too many good recipes out there so it is very rare!

Needless to say, I was incredibly excited about fall this year so that I could have an excuse to enjoy these festive fall treats. These brownies are rich, fudgy, and chewy–everything a perfect brownie should be in my book. Combined with layers of spiced pumpkin cake, Pumpkin Brownies make the perfect festive seasonal treat that even the non-pumpkin obsessed can love. [If you read regularly, you’ll know that I’m referring to my husband as one of the members of that club. :)] Slivers of these brownies are delicious any way they are served–warm out of the pan, at room temperature, or chilled from the fridge, though I have to say that room temperature is best.

If you’ll excuse me now, I’m going to go hobble off and lament the fact that we don’t have any of these brownies freshly baked. They would be the perfect recovery fuel for the Columbus Marathon on Sunday. We’re still feeling the soreness of the day, but we finished and had fun running together. I’m so proud of Ben finishing his first full marathon! Even if it’s his first and only marathon, he did an awesome job pushing through the pain and helping me run through some unfortunate knee pain that I’ve never experienced before. If he hadn’t been there, it would have been easy to give up, but instead we kept at it and crossed the finish line hand in hand. It was a great experience that I loved sharing with my husband. 🙂

Reader Question ~ What’s one of your most recent proudest accomplishments?

Pumpkin Brownies

Servings: 24
Time: 60 minutes
Print

from anecdotes and apple cores

Ingredients:

1 cup + 2 tablespoons all purpose flour
¾ teaspoon baking powder
15 tablespoons [2 sticks – 1 tablespoon] butter, melted
2 1/4 cups white sugar
3 teaspoons vanilla extract
5 eggs
¼ cup + 2 tablespoons cocoa powder
¾ cup semi-sweet chocolate chips
¾ cup pumpkin puree
1 1/8 teaspoons cinnamon
3/4 teaspoon ground cloves
3/4 teaspoon nutmeg

Directions:

Preheat the oven to 350 degrees. Lightly grease a 9×13 inch pan with cooking spray.

In a small bowl, stir together flour and baking powder. In a large bowl, combine melted better, sugar, and vanilla. Beat in eggs one at a time and then fold in flour slowly until completely incorporated. Divide the batter in half evenly into two bowls.

In one bowl, stir in cocoa and chocolate chips. In the other, stir in pumpkin and spices.

Spread half of the chocolate batter into the bottom of the dish. Pour half of the pumpkin batter on top. Repeat the layers and then drag a knife through the layers gently to marbleize it. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool and cut into squares.

Candy, Chicken, Desserts, Main Dishes, Recipes

Saturday Dinner: Football Style

September 17, 2011September 17, 2011 Sarah

Dinner: Homemade Chipotle Bowls

Spinach
Chipotle Lime Rice
Black Beans
Spicy Rubbed Chicken [boneless, skinless chicken breast rubbed with chili powder, cayenne pepper, oregano, cumin, freshly ground lemon pepper, and garlic… drizzled with extra virgin olive oil and baked at 325 for about 30 minutes]
Fresh Tomatoes
Fresh Avocado
Sour Cream
Shredded Mexican Blend Cheese
Trader Joe’s Smoky Peach Salsa <— the best jarred salsa I’ve ever had!
Cilantro
with green Tabasco sauce for Ben!

Dessert: Homemade Peanut Butter Cups

recipe to come… but pretty similar to these delicious treats 🙂

Hope you’re all enjoying your weekend!

Bars, Desserts, Recipes

Peach Shortbread

September 14, 2011October 9, 2015 Sarah

Sometimes, dessert doesn’t have to be over the top. Or uber chocolately. Or super sweet, like so sugary that your teeth hurt.

Not that there’s anything wrong with that… but sometimes, I’m just not in the mood, you know?

Sometimes I want subtle. I want fruity. I want simple. I want Peach Shortbread.

Peachy. Buttery. Slightly spiced. Crumby.

They are super yummy, super easy, and super satisfying.

Perfect for enjoying late summer fruit–just look at those layers!

Reader Question ~ Dessert dilemma… chocolate or fruit? Or both?

Peach Shortbread [from Smitten Kitchen]
click to print

1 cup sugar
1 teaspoon baking powder
3 cups all-purpose flour
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 cup unsalted butter, softened*
1 egg, beaten
2 peaches, pitted and thinly sliced [~1/8-1/4 inches]

Directions:

Preheat oven to 375 degrees. Spray a 9×13 inch pan with cooking spray. In a medium bowl, stir together dry ingredients: sugar, baking powder, flour, cinnamon, and nutmeg. Using a pastry blender or two forks, incorporate butter and beaten egg into the dry ingredients. Mixture will be crumbly. Spread 75% of the crumbs into the bottom of the pan, pressing down to set. Cover crust with peach slices in a single layer. Top peach slices with remaining crumbs. Bake for 30 minutes, until topping is golden brown. Cool completely before cutting into squares.

Yield: 24 squares.

Time: 40 minutes [10 minutes active].

Note: Original recipe called for browned butter, but I chose to take the easy route. Feel free to follow those instructions if desired.