Mixed Desserts
Is there any part of a meal better than dessert? Maybe not.
Today's mixed desserts are a little of this, a little of that, and a whole lot of yum. Check out the Microwave Apple Crisp, the Homemade Baked Churros, or any of the other yummy desserts in today's post. Enjoy!
STRAWBERRY "NICE" CREAM
This is from Weight Watchers, and begins, "You only need three ingredients to make this creamy and refreshing dessert. It's perfect for when you want something cold to snack on in the summer but don't want to eat into your SmartPoints® Budget. Just be sure you have the time to completely freeze the banana and strawberries so that they blend to the right consistency."
Prep Time: 10 minutes; Total Times: 3 hours 10 minutes; Serves: 4; Serving: 1/2 cup; Difficulty: Easy
To view this online, click here.
Ingredients
1-1/2 cups Unsweetened frozen strawberries, sliced
2 large ripe Bananas
1/2 tsp Vanilla extract
Directions
Peel bananas and cut them into 1-inch chunks. Place them in a large zip-close plastic freezer bag. Seal and freeze until frozen solid, 2 to 3 hours.
Place frozen bananas and frozen sliced strawberries in food processor; puree, scraping down side of bowl with rubber spatula. Add vanilla extract and pulse.
Serve immediately or, for a firmer texture, transfer to a container and freeze until ready to serve; allow to soften about 10 minutes at room temperature. Garnish with fresh berries and mint leaves if desired.
CHOCOLATE CHIP COOKIE ICE CREAM SANDWICHES
This yummy recipes is from Ree Drummond of The Food Network's The Pioneer Woman. Total Time: 35 minutes; Prep: 25 min; Cook: 10 min; Yield: 18 sandwiches; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/chocolate-chip-cookie-ice-cream-sandwiches-recipe.print.html?oc=linkback.
Ingredients
1 cup firmly packed brown sugar
1/2 cup white sugar
1/2 cup butter, softened
1/2 cup margarine
2 teaspoons vanilla extract
2 whole eggs
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon (heaping) instant coffee granules
1-1/2 teaspoons salt
1 cup (heaping) milk chocolate chips
3/4 cup semisweet chocolate chips
3 tablespoons flax seed, crushed in a mortar/pestle
2 tablespoons millet, crushed in mortar/pestle
Vanilla ice cream, slightly softened
Miniature chocolate chips
Miniature candy-coated chocolates
Directions
Preheat the oven to 375 degrees F.
In a mixer, combine the brown sugar, white sugar, butter and margarine until combined. Add the vanilla and eggs, and stir together.
In a separate bowl, stir together the flour, baking soda, instant coffee and salt. Add to the wet ingredients in three batches, mixing gently after each addition. Stir in the chocolate chips, flax seed and millet.
Drop balls of dough on a cookie sheet and bake for 11 minutes. Remove from the cookie sheet and allow to cool.
Using a kitchen scoop, take one scoop of ice cream and place it onto the flat side of a cookie, then top with second cookie, pressing to allow the ice cream to spread slightly. Immediately roll the edges of the cookie in chocolate chips or candies so that the ice cream is coated. Wrap individually in plastic and freeze until the ice cream is very firm, at least 4 hours.
LAURIE COLWIN'S GINGERBREAD
This is from Laurie Colwin, and adapted by The New York Times on their The New York Timescooking site. It begins, "The writer Laurie Colwin had an obsession with gingerbread, publishing a few different essays and recipes exploring its charms. In the essay that precedes this moist, cakelike rendition, from her book “Home Cooking,” she writes that it is “home food” — not fancy restaurant food, that is, but soothing cold-weather food that is simple to make, ideal for an afternoon spent holed up indoors. The essay is also a paean to Steen’s cane syrup, from Louisiana, which comes in cheerful yellow cans. Steen’s is easy to find online, if not at your local supermarket, but the recipe does not suffer if you use another brand of light molasses instead. Serve the cake plain with whipped cream, or with fruit and a dollop of crème fraîche, or glazed with lemon icing, as Ms. Colwin often did."
Yield: One 9-inch cake; Time: 45 minutes
This was featured in "Laurie Colwin: A Confidante in the Kitchen", and can be viewed online at https://cooking.nytimes.com/recipes/1016198-laurie-colwins-gingerbread.
Ingredients
4 ounces (1 stick) unsalted butter, additional for buttering pan
1/2 cup light or dark brown sugar
1/2 cup light molasses
2 large eggs
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1-1/2 tablespoons ground ginger, or to taste
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
2 teaspoons lemon brandy or vanilla extract (see note)
1/2 cup buttermilk (or milk with a little plain yogurt beaten into it)
Preparation
Heat oven to 350 degrees. Butter a 9-inch cake pan and set aside. Cream remaining 4 ounces butter with the brown sugar. Beat until fluffy, add molasses, then beat in eggs.
Add flour, baking soda, ground ginger, cinnamon, cloves and allspice.
Add lemon brandy or vanilla extract and buttermilk and turn batter into pan.
Bake for 20 to 30 minutes (check after 20 minutes). Cool on a rack.
Tip
Lemon brandy is hard to find, but recipes for homemade lemon brandy can be found online and in cookbooks. Do not use lemon extract.
CHAMPIONSHIP CHOCOLATE CHIP BARS
This comes from the infamous long-since-forgotten emailing list. Yield: 3 dozen bars
Ingredients
1-1/2 cups all purpose flour
1/2 cup packed light brown sugar
1/2 cup (1 stick) cold butter or regular margarine
2 cups (12 oz pkg) semi-sweet chocolate chips, divided
1 can (14 oz) sweetened condensed milk (not evaporated milk)
1 egg, slightly beaten
1 tsp vanilla extract
1 cup chopped nuts
Directions
Heat oven to 350 F. Stir together flour and brown sugar in a medium bowl.
Cut in cold butter until crumbly. Stir in 1/2 cup chocolate chips. Press mixture on bottom of ungreased 13 x 9 inch baking pan. Bake 15 minutes.
Combine sweetened condensed milk, egg, and vanilla in a large bowl. Stir in remaining 1 1/2 cups chocolate chips and the nuts. Spread evenly over hot baked crust. Bake 25 minutes or until golden. Cool in pan on wire rack then cut into bars.
HOMEMADE BAKED CHURROS
This is from Old El Paso, and begins, "These homemade churros take just 15 minutes of prep time so that you can enjoy the flavor of classic Mexican churros without all the frying fuss. What's the trick? Use Pillsbury™ Crescent Rolls to turn them into crescent churros! They're simple to pull together; brush the crescent rolls with butter, sprinkle with cinnamon sugar, and twist for a fun and easy way to make a churro. Melted chocolate adds even more decadence to this sweet baked churros treat."
Prep Time: 15 minutes; Total Time: 35 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/homemade-baked-churros.
Ingredients
1 tablespoon sugar
1/2 teaspoon ground cinnamon
1 can (8 oz) refrigerated Pillsbury™ Crescent Rolls (8 count)
1 tablespoon butter, melted
1/4 cup semisweet chocolate chips
Preparation
Heat oven to 375°F. In small bowl, mix sugar and cinnamon; set aside.
On lightly floured work surface, unroll dough; press into 13x8-inch rectangle. Firmly press perforations to seal. Brush top of dough with some of the melted butter. Sprinkle cinnamon sugar on one half of short side of rectangle.
Fold dough over top. Press to seal. With rolling pin, lightly roll dough to press layers together. Brush remaining butter on top. With sharp knife or pizza cutter, cut lengthwise into 8 strips. Twist each strip 3 times; place on ungreased large cookie sheet.
Bake 13 to 15 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool 5 minutes.
Meanwhile, in small microwavable bowl, microwave chocolate chips uncovered on High 60 seconds, stirring halfway through, until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle melted chocolate over tops.
Expert tips
Traditional churros are strips of dough that are deep-fried and rolled in cinnamon and sugar. We simplify them by sprinkling cinnamon sugar on crescent dough, twisting it into strips, and baking.
For a more casual look for your Homemade Baked Churros, dip the fork into the melted chocolate, and quickly move your wrist back and forth to create a zigzag pattern.
It’s handy to keep a kitchen ruler nearby, so you can make sure your rectangle turns out the right size.
If you love these Baked Crescent Churros, try these Mini Churro Doughnut Holes. It's the cinnamon-sugar fair food you can make right in your kitchen.
Looking for something a little more decadent? Try this recipe for Dulce de Leche Mocha Ice Cream Dessert. It's a make-ahead treat that will go fast!
Nutrition: 1 Churro Calories 140 (Calories from Fat 70); Total Fat 8g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 0mg; Sodium 220mg; Total Carbohydrate 17g (Dietary Fiber 0g, Sugars 7g); Protein 2g
% Daily Value: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 4%;
Exchanges: 1/2 Starch, 1/2 Other Carbohydrate, 1 1/2 Fat
Carbohydrate Choice: 1
MICROWAVE APPLE CRISP
This yumminess is from Betty Crocker, and begins, "Make a classic, favorite apple dessert even quicker when you cook with a microwave."
Prep Time: 15 minutes; Total Time: 25 minutes; Servings: 6
To view this online, click here.
Ingredients
4 medium tart cooking apples, peeled, sliced (4 cups)
2/3 cup packed brown sugar
2/3 cup quick-cooking or old-fashioned oats
1/2 cup Original Bisquick™ mix
3 tablespoons butter or margarine, softened
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
Directions
In ungreased 2-quart microwavable casserole or 8-inch square microwavable dish, arrange apple slices. In small bowl, stir remaining ingredients until crumbly. Sprinkle over apples.
Microwave uncovered on High 7 to 10 minutes, rotating dish 1/2 turn after 5 minutes, until apples are tender. Serve warm.
Expert Tips
Good choices of cooking apples include Rome Beauty, Golden Delicious and Greening.
You can bake this simple dessert in the oven. Grease 8-inch square pan or glass baking dish with shortening or cooking spray. Decrease oats to 1/2 cup; increase butter to 1/3 cup. Bake in 375°F oven about 30 minutes or until topping is golden brown and apples are tender.
Serve this warm, fragrant dessert topped with a dollop of whipped cream or a scoop of cinnamon ice cream.
Today's mixed desserts are a little of this, a little of that, and a whole lot of yum. Check out the Microwave Apple Crisp, the Homemade Baked Churros, or any of the other yummy desserts in today's post. Enjoy!
STRAWBERRY "NICE" CREAM
This is from Weight Watchers, and begins, "You only need three ingredients to make this creamy and refreshing dessert. It's perfect for when you want something cold to snack on in the summer but don't want to eat into your SmartPoints® Budget. Just be sure you have the time to completely freeze the banana and strawberries so that they blend to the right consistency."
Prep Time: 10 minutes; Total Times: 3 hours 10 minutes; Serves: 4; Serving: 1/2 cup; Difficulty: Easy
To view this online, click here.
Ingredients
1-1/2 cups Unsweetened frozen strawberries, sliced
2 large ripe Bananas
1/2 tsp Vanilla extract
Directions
Peel bananas and cut them into 1-inch chunks. Place them in a large zip-close plastic freezer bag. Seal and freeze until frozen solid, 2 to 3 hours.
Place frozen bananas and frozen sliced strawberries in food processor; puree, scraping down side of bowl with rubber spatula. Add vanilla extract and pulse.
Serve immediately or, for a firmer texture, transfer to a container and freeze until ready to serve; allow to soften about 10 minutes at room temperature. Garnish with fresh berries and mint leaves if desired.
CHOCOLATE CHIP COOKIE ICE CREAM SANDWICHES
This yummy recipes is from Ree Drummond of The Food Network's The Pioneer Woman. Total Time: 35 minutes; Prep: 25 min; Cook: 10 min; Yield: 18 sandwiches; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/chocolate-chip-cookie-ice-cream-sandwiches-recipe.print.html?oc=linkback.
Ingredients
1 cup firmly packed brown sugar
1/2 cup white sugar
1/2 cup butter, softened
1/2 cup margarine
2 teaspoons vanilla extract
2 whole eggs
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon (heaping) instant coffee granules
1-1/2 teaspoons salt
1 cup (heaping) milk chocolate chips
3/4 cup semisweet chocolate chips
3 tablespoons flax seed, crushed in a mortar/pestle
2 tablespoons millet, crushed in mortar/pestle
Vanilla ice cream, slightly softened
Miniature chocolate chips
Miniature candy-coated chocolates
Directions
Preheat the oven to 375 degrees F.
In a mixer, combine the brown sugar, white sugar, butter and margarine until combined. Add the vanilla and eggs, and stir together.
In a separate bowl, stir together the flour, baking soda, instant coffee and salt. Add to the wet ingredients in three batches, mixing gently after each addition. Stir in the chocolate chips, flax seed and millet.
Drop balls of dough on a cookie sheet and bake for 11 minutes. Remove from the cookie sheet and allow to cool.
Using a kitchen scoop, take one scoop of ice cream and place it onto the flat side of a cookie, then top with second cookie, pressing to allow the ice cream to spread slightly. Immediately roll the edges of the cookie in chocolate chips or candies so that the ice cream is coated. Wrap individually in plastic and freeze until the ice cream is very firm, at least 4 hours.
LAURIE COLWIN'S GINGERBREAD
This is from Laurie Colwin, and adapted by The New York Times on their The New York Timescooking site. It begins, "The writer Laurie Colwin had an obsession with gingerbread, publishing a few different essays and recipes exploring its charms. In the essay that precedes this moist, cakelike rendition, from her book “Home Cooking,” she writes that it is “home food” — not fancy restaurant food, that is, but soothing cold-weather food that is simple to make, ideal for an afternoon spent holed up indoors. The essay is also a paean to Steen’s cane syrup, from Louisiana, which comes in cheerful yellow cans. Steen’s is easy to find online, if not at your local supermarket, but the recipe does not suffer if you use another brand of light molasses instead. Serve the cake plain with whipped cream, or with fruit and a dollop of crème fraîche, or glazed with lemon icing, as Ms. Colwin often did."
Yield: One 9-inch cake; Time: 45 minutes
This was featured in "Laurie Colwin: A Confidante in the Kitchen", and can be viewed online at https://cooking.nytimes.com/recipes/1016198-laurie-colwins-gingerbread.
Ingredients
4 ounces (1 stick) unsalted butter, additional for buttering pan
1/2 cup light or dark brown sugar
1/2 cup light molasses
2 large eggs
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1-1/2 tablespoons ground ginger, or to taste
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
2 teaspoons lemon brandy or vanilla extract (see note)
1/2 cup buttermilk (or milk with a little plain yogurt beaten into it)
Preparation
Heat oven to 350 degrees. Butter a 9-inch cake pan and set aside. Cream remaining 4 ounces butter with the brown sugar. Beat until fluffy, add molasses, then beat in eggs.
Add flour, baking soda, ground ginger, cinnamon, cloves and allspice.
Add lemon brandy or vanilla extract and buttermilk and turn batter into pan.
Bake for 20 to 30 minutes (check after 20 minutes). Cool on a rack.
Tip
Lemon brandy is hard to find, but recipes for homemade lemon brandy can be found online and in cookbooks. Do not use lemon extract.
CHAMPIONSHIP CHOCOLATE CHIP BARS
This comes from the infamous long-since-forgotten emailing list. Yield: 3 dozen bars
Ingredients
1-1/2 cups all purpose flour
1/2 cup packed light brown sugar
1/2 cup (1 stick) cold butter or regular margarine
2 cups (12 oz pkg) semi-sweet chocolate chips, divided
1 can (14 oz) sweetened condensed milk (not evaporated milk)
1 egg, slightly beaten
1 tsp vanilla extract
1 cup chopped nuts
Directions
Heat oven to 350 F. Stir together flour and brown sugar in a medium bowl.
Cut in cold butter until crumbly. Stir in 1/2 cup chocolate chips. Press mixture on bottom of ungreased 13 x 9 inch baking pan. Bake 15 minutes.
Combine sweetened condensed milk, egg, and vanilla in a large bowl. Stir in remaining 1 1/2 cups chocolate chips and the nuts. Spread evenly over hot baked crust. Bake 25 minutes or until golden. Cool in pan on wire rack then cut into bars.
HOMEMADE BAKED CHURROS
This is from Old El Paso, and begins, "These homemade churros take just 15 minutes of prep time so that you can enjoy the flavor of classic Mexican churros without all the frying fuss. What's the trick? Use Pillsbury™ Crescent Rolls to turn them into crescent churros! They're simple to pull together; brush the crescent rolls with butter, sprinkle with cinnamon sugar, and twist for a fun and easy way to make a churro. Melted chocolate adds even more decadence to this sweet baked churros treat."
Prep Time: 15 minutes; Total Time: 35 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/homemade-baked-churros.
Ingredients
1 tablespoon sugar
1/2 teaspoon ground cinnamon
1 can (8 oz) refrigerated Pillsbury™ Crescent Rolls (8 count)
1 tablespoon butter, melted
1/4 cup semisweet chocolate chips
Preparation
Heat oven to 375°F. In small bowl, mix sugar and cinnamon; set aside.
On lightly floured work surface, unroll dough; press into 13x8-inch rectangle. Firmly press perforations to seal. Brush top of dough with some of the melted butter. Sprinkle cinnamon sugar on one half of short side of rectangle.
Fold dough over top. Press to seal. With rolling pin, lightly roll dough to press layers together. Brush remaining butter on top. With sharp knife or pizza cutter, cut lengthwise into 8 strips. Twist each strip 3 times; place on ungreased large cookie sheet.
Bake 13 to 15 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool 5 minutes.
Meanwhile, in small microwavable bowl, microwave chocolate chips uncovered on High 60 seconds, stirring halfway through, until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle melted chocolate over tops.
Expert tips
Traditional churros are strips of dough that are deep-fried and rolled in cinnamon and sugar. We simplify them by sprinkling cinnamon sugar on crescent dough, twisting it into strips, and baking.
For a more casual look for your Homemade Baked Churros, dip the fork into the melted chocolate, and quickly move your wrist back and forth to create a zigzag pattern.
It’s handy to keep a kitchen ruler nearby, so you can make sure your rectangle turns out the right size.
If you love these Baked Crescent Churros, try these Mini Churro Doughnut Holes. It's the cinnamon-sugar fair food you can make right in your kitchen.
Looking for something a little more decadent? Try this recipe for Dulce de Leche Mocha Ice Cream Dessert. It's a make-ahead treat that will go fast!
Nutrition: 1 Churro Calories 140 (Calories from Fat 70); Total Fat 8g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 0mg; Sodium 220mg; Total Carbohydrate 17g (Dietary Fiber 0g, Sugars 7g); Protein 2g
% Daily Value: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 4%;
Exchanges: 1/2 Starch, 1/2 Other Carbohydrate, 1 1/2 Fat
Carbohydrate Choice: 1
MICROWAVE APPLE CRISP
This yumminess is from Betty Crocker, and begins, "Make a classic, favorite apple dessert even quicker when you cook with a microwave."
Prep Time: 15 minutes; Total Time: 25 minutes; Servings: 6
To view this online, click here.
Ingredients
4 medium tart cooking apples, peeled, sliced (4 cups)
2/3 cup packed brown sugar
2/3 cup quick-cooking or old-fashioned oats
1/2 cup Original Bisquick™ mix
3 tablespoons butter or margarine, softened
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
Directions
In ungreased 2-quart microwavable casserole or 8-inch square microwavable dish, arrange apple slices. In small bowl, stir remaining ingredients until crumbly. Sprinkle over apples.
Microwave uncovered on High 7 to 10 minutes, rotating dish 1/2 turn after 5 minutes, until apples are tender. Serve warm.
Expert Tips
Good choices of cooking apples include Rome Beauty, Golden Delicious and Greening.
You can bake this simple dessert in the oven. Grease 8-inch square pan or glass baking dish with shortening or cooking spray. Decrease oats to 1/2 cup; increase butter to 1/3 cup. Bake in 375°F oven about 30 minutes or until topping is golden brown and apples are tender.
Serve this warm, fragrant dessert topped with a dollop of whipped cream or a scoop of cinnamon ice cream.
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