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Cinnamon Roll Waffles
A few weeks ago one of my husbands co-workers told him about this recipe that she had found on Pinterest. I had remembered seeing it around. Last night while I was thinking of what in the world to make special for my kids breakfast this morning (they are going through our states testing this week) and I remembered this recipe. And it is SO easy….A caveman could do it!
1. Heat up your waffle maker.
2. Spray waffle maker with cooking spray.
3. Place one cinnamon roll into each quarter section.
4. Squish the top down.
5. Wait for about 1 and a half minutes. Up to 2 minutes.
6. Remove from waffle maker and drizzle with icing that came with the cinnamon rolls.
Sprinkling these with Powdered Sugar would be a nice touch as well.
Recipe adapted from A Hen’s Nest.
Dreamy Jello “Fluff” Dessert
You can do SO much with this dessert. You can add fruit, nuts, candies….etc. It is up to you!
1 box (6 0z.) Jell-O Gelatin (your desired flavor)
2 (8 0z) containers of Cool Whip (Thawed)
1. Dissolve Gelatin mix in 1 1/2 cups boiling water.
2. Add ice to 1 cup cold water. To make 2 1/2 cups.
3. Stir ice water into gelatin. And stir until thickened.
4. Remove any un-melted ice and stir in the cool whip.
If you wanted to add fruits or candies this is where you would add them in.
5. Pour into cups, ramekins, bowls, glasses….the choice is up to you.
6. Let sit OVERNIGHT in fridge.
Note: You could even make this using your favorite Jell-O and pour into a Graham Cracker Crust. You can use 2 (3 oz boxes) or you can cut it in half. Using only 1-3 oz. box of Jell-O Gelatin and 1 container of cool whip.
If you cut it in half here is what you do….
Dissolve gelatin in 3/4 cup boiling water. Add ice to 1/2 cup cold water to make 1 1/4 cup. Keep stirring until slightly thickened. Remove any un-melted ice . Fold in Cool whip.
Frozen Glitter Grapes
So Good! So easy to make! Perfect during the summer.
Bunch of Grapes
1 (3 ounce package) Jell-o gelatin Any flavor of your choice, not prepared. Generic works just as well.
1. Rinse Grapes under water. Patting almost dry with a paper towel. You don’t want them dry….you need some moisture on them for the gelatin to stick.
2. Roll a bunch of grapes in 1/3 of the box of gelatin. After you have a grape coated put onto a plate and continue until all grapes are done. Adding Gelatin as it gets low. ( I used lime Jell-0 Gelatin)
3. Place in freezer for a couple of hours. Then they are ready to enjoy.
Note: I tried placing the gelatin in a baggie and putting the grapes into the bag and just tossing. It really didn’t get all the grapes coated to my liking. So I just ended up rolling 4 or 5 at a time on a plate until all were coated.
Chocolate Banoffee Mini-Pies
So easy to make and very sweet!
For the crust:
1 cup crushed Oreo Cookies (with middles removed)
4 tablespoons butter, melted
For The Creamy filling:
4 tablespoons butter
1/2 cup packed brown sugar
1-14 oz can sweetened condensed Milk
1/2 cup milk chocolate chips, melted
Banana’s, cut into slices
Caramel for drizzling
1. In a food processor crush up Oreo’s. If you don’t have a food processor you can put the cookies in a ziplock bag and pound it with a mallet or rolling-pin. Combine 4 tablespoons of melted butter and mix together.
2. Fill silicone or a cupcake pan lined with cupcake liners with a crust for the pies. Packing it on the sides as well. Set in fridge and let firm up.
2. Melt 4 tablespoons of butter in a pan on low heat. Add brown sugar and stir until smooth.
3. Mix in the Sweetened Condensed Milk. And continue stirring on low for approx. 5 minutes.
4. Melt chocolate chips in microwave. Checking on it every 15 to 20 seconds.
5. Mix melted chocolate into the sweetened condensed mixture.
6. Pour into cupcake liners/silicone liners. And return to fridge for a least 2 hours. I like to let mine set overnight.
7. Top with Sliced Bananas, whipping cream, Caramel, Cherries, you could lightly sprinkle coco powder of the tops.
Candied Sweet Potato Cupcakes
Who says you can’t have sweet potatoes any time of the year! I love having sweet potato anything-any time of the year!
1 can (15 oz.) yams/sweet potatoes, drained
1 1/3 cups packed Brown Sugar
1 large Egg
2 teaspoons Vanilla Extract
1/2 cup Butter, melted
1-1/4 cups AP (All Purpose) flour
1-1/4 teaspoons Baking Soda
1/4 teaspoon Salt
1 teaspoon Cinnamon
1/2 heaping teaspoon Nutmeg
1/2 cup Milk
For the “Candied Frosting”:
1/2 cup butter (1 stick), softened
2 Cups Marshmallow Fluff
1 tablespoon vanilla extract
4 cups Powdered sugar
2 teaspoons Milk (optional)
1. Preheat oven to 350 degrees and line a cupcake pan with liners. Set aside.
2. In a small/medium bowl combine flour, baking soda, salt, cinnamon, nutmeg . Set aside.
3. Drain Yams and beat with mixture until it is the consistency of mashed potatoes…
4. Beat in Brown Sugar and egg until smooth. Add in Vanilla and melted Butter.
5. Add in flour mixture until just combine.
6. Once flour is combine add in milk.
7. Fill cupcake liners with batter. I use a quarter of a cup to measure in my batter.
8. Bake for 18 to 20 minutes at 350 degrees. The cupcakes will be brown, and spongy in the center when done.
9. Let cupcakes cool completely before icing.
Directions for the “Candied frosting”:
1. Beat Softened butter until smooth.
2. Beat in 2 cups of the Marshmallow fluff.
3. Next add Vanilla and then add a cup at a time of powered sugar.
4. You can adjust the consistency if you want it thicker add more powered sugar. Want it thinner add a teaspoon or so of milk. I do not use milk at all.
This recipe is linked to: