Friday Desserts
It's Friday, time to get ready for the weekend. What better way than with six yummy desserts? Check out the Cream Cheese Tiramisu, the Buckeye Roll-Ups, and the rest of today's post. You're sure to find something to help you through the weekend. Enjoy!
MINI CHERRY PIES
This is from Anne Thornton on the Food Network.
Prep Time: 30 minutes; Inactive Time: 1 hour; Cook Time: 30 minutes; Total Time: 2 hours; Yield: 24 mini pies; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/anne-thornton/mini-cherry-pies-recipe-2047351.
Ingredients
Pie Crust:
2-1/4 cups all-purpose flour, plus more for bench and cutters
2 tablespoons sugar
1/4 teaspoon fine sea salt
2 sticks chilled unsalted butter, cut into 1/2-inch cubes
4 tablespoons ice water, plus more as needed
Filling:
4 cups fresh pitted cherries
1 cup sugar
2 tablespoons cornstarch
1 tablespoon fresh lemon zest
Cooking spray
Special equipment: 1-1/2-inch and 2-inch round cookie or biscuit cutters
Directions
For the crust: In a food processor, combine the flour, sugar, salt and butter. Pulse the processor until the mixture resembles fine sand. Remove the lid and add the ice water to the mixture. Run the processor just until the mixture rolls itself into a little ball. If the mixture is a bit dry, add more ice water by the tablespoonful until it comes together. Gather the dough into a ball. With a bench scraper or knife, divide the mixture evenly in half. Shape each half into a disk. Wrap each disk in plastic wrap and chill at least 30 minutes.
Cook's Note: At this point you can keep the wrapped dough in the refrigerator for a few days or freeze for later use.
For the filling: In a saucepan, combine the pitted cherries and 1 cup water over medium-low heat for 10 minutes. In a small bowl, combine the sugar and cornstarch. Using a whisk, swirl the ingredients together, making sure that there aren't any lumps in the cornstarch. Add the sugar-cornstarch mixture and lemon zest to the cherries. Cook the cherry mixture until it comes to a rolling boil. Cook 1 minute more, until thickened. Allow the cherry filling to cool slightly while you prepare the crust.
Preheat the oven to 425 degrees F. Spray a 24 cup mini muffin tin or 2 (12 cup) mini muffin tins with cooking spray.
Roll the dough disks out into 10-inch rounds on a well-floured work surface. With a 1 1/2-inch round cookie or biscuit cutter, edge lightly dipped in flour, cut 24 rounds from the first rolled out disk. With a 2-inch round cookie or biscuit cutter, edge lightly dipped in flour, cut 24 rounds from the second rolled out disk. You should have a total of 24 (1 1/2-inch) rounds and 24 (2-inch) rounds for matching top and bottom crusts.
Gently fit the 2-inch dough rounds into the bottom of the prepared mini muffin tin. Make sure to pat down the bottom and the excess coming up the sides. Spoon about 1 heaping tablespoon cooled pie filling into each crust-lined cup. Fit the top of each mini pie with a 1 1/2-inch dough round, pushing down gently and sealing the bottom crust and top crust by crimping the edges together with a fork. With a sharp paring knife, make 3 small incisions on the top crust, to allow the steam to escape.
Bake until the edges are golden brown and the filling is bubbly, about 12 minutes. Allow to cool on a wire rack, and then remove from the muffin tin.
PEANUT BUTTER PIE
There’s a story that goes along with this Peanut Butter Pie. I’d driven cab for several years. One Friday afternoon, I got a call to pick up a single dad from the store. When I dropped him off, his son and daughter came out of the trailer to help bring in the groceries.
“Did you remember to get the stuff for the peanut butter pie?” his daughter asked. They were taking it to an early Thanksgiving gathering that weekend.
“Sure did,” he answered.
“Peanut butter pie?” I asked, as we finished unloading the groceries. “How do you make that?”
“With peanut butter, confectioner’s sugar, and a few other things,” came the answer.
The following week, I managed to pick the dad up again. This time, I managed to get the ingredients: pie crust, peanut butter, confectioner’s sugar, cream cheese and Cool Whip. It wasn’t until the third (and final) time I picked him up in as many weeks that I got the exact amounts. He used 1/3 cup each of peanut butter and sugar, both of which I upped to 1/2 cup each.
Ingredients
8-ounce tub of Cool Whip (see note)
8-ounce block of cream cheese (see note)
1/2 cup peanut butter (smooth is preferable)
1/2 cup confectioner's sugar
Pie crust (see note)
Directions
Put Cool Whip, cream cheese, peanut butter and sugar in a large mixing bowl. With beaters, beat on high. Pour into pie crust, smooth out, and freeze for 1 hour.
Note: Cool whip (or store equivalent) can be fat-free. Cream cheese can be regular cream cheese or the 1/3 less fat kind, but do not use fat free, as the pie won't set up right. I usually use a store-bought graham cracker crust for the pie, which is what the man used to make this. However, you can also use an Oreo cookie crust.
CHOCOLATE MOUSSE
I saw something similar to this a few years back and tweaked it a little. For anyone who is sure that he or she won't like tofu, this may be the game-changer.
Ingredients
1 10-12 ounce tub of silken tofu
12 ounce bag of chocolate chips
2 - 3 tablespoons milk (you can use soy milk, if you prefer)
1 tsp vanilla
1 tablespoon maple syrup
Directions
Melt chocolate chips along with the milk over low to medium heat, stirring constantly.
Place silken tofu, melted chocolate chips, vanilla, and syrup into blender. Blend on a medium setting, pulsing if needed to combine.
Pour into 4 bowls or small cups, and let cool for 10 minutes or so.
Dig in! Yum!
BUCK-EYES
This is one of Mom's recipes. Mom made these and passed them out for Christmas presents in 1989. It’s amazing that any of them made the trip home; they are incredibly good.
This can be found in my e-cookbook Off the Wall Cooking.
Ingredients
1 lb. butter or margarine, room temperature
2 – 3 lbs. confectioner’s sugar
1 tsp. vanilla (opt.)
2 lb. peanut butter, room temperature
2-12 oz. packages of chocolate chips
1/2 bar paraffin (4 oz.)
Directions
Mix butter and peanut butter. Add vanilla. Blend well. Mix in confectioner’s sugar. Roll into small balls and refrigerate several hours.
Melt chocolate chips and paraffin in top of double boiler.
With toothpicks in each peanut butter ball, dip ball into melted chocolate, leaving spot on top of peanut butter balls undipped, then place on wax paper to harden. Try not to eat in one sitting!
CREAM CHEESE TIRAMISU
This is from Betty Crocker kitchens, and begins, "Make your kitchen game a whole lot stronger with this decadent Tiramisu dessert! It's an elevated showstopper, made with cream cheese, and is the perfect pairing to any great meal. Creamy, comforting, and downright delicious! You know what they say, 'leave the best for last'!"
Prep Time: 30 minutes; Total Time: 4 hours 30 minutes; Makes 9 servings
To view this online, go to https://www.bettycrocker.com/recipes/cream-cheese-tiramisu/7e944cbf-d9ce-4641-9c5c-c669d188eb2a.
Ingredients
1 package (8 ounces) cream cheese, softened
1/2 cup powdered sugar
2 tablespoons light rum or 1/2 teaspoon rum extract
1 cup whipping (heavy) cream
1 package (3 ounces) ladyfingers, (12 ladyfingers)
1/2 cup cold prepared espresso or strong coffee
2 teaspoons baking cocoa
Directions
Beat cream cheese and powdered sugar in large bowl with electric mixer on medium speed until smooth. Beat in rum on low speed; set aside.
Beat whipping cream in chilled small bowl on high speed until stiff peaks form. Fold into cream cheese mixture.
Split ladyfingers horizontally in half. Arrange half of the ladyfingers, cut sides up, on bottom of ungreased square pan, 8x8x2 inches, or round pan, 9x1 1/2 inches. Drizzle 1/4 cup of the espresso over ladyfingers. Spread half of the cream cheese mixture over ladyfingers.
Arrange remaining ladyfingers, cut sides up, on cream cheese mixture. Drizzle with remaining 1/4 cup espresso. Spread with remaining cream cheese mixture.
Sift or sprinkle cocoa over top. Cover and refrigerate about 4 hours or until filling is firm. Store covered in refrigerator.
Expert Tips
For 9 grams of fat and 170 calories per serving, substitute reduced-fat cream cheese (Neufchâtel) for the regular cream cheese. Substitute 2 cups frozen (thawed) reduced-fat whipped topping for the beaten whipping cream.
“Carry me up” is the translation for tiramisu, pronounced tir-ruh-mee-SOO. This rich Italian dessert is usually made with mascarpone, a buttery rich, slightly sweet and smooth Italian cream cheese.
Look for mascarpone in the cheese case in large supermarkets, specialty cheese shops or gourmet food stores.
BUCKEYE ROLL-UPS
This is from Old El Paso, and begins, "You can make these addictive peanut butter and chocolate roll-ups a full day ahead for maximum convenience — but will you be able to resist the sweet and salty deliciousness for 24 whole hours?"
Prep Time: 20 minutes; Total Time: 2 hours 20 minutes; Makes 32 servings
To view this online, go to https://www.oldelpaso.com/recipes/buckeye-roll-ups.
Ingredients
1 container (8 oz) whipped cream cheese
2 tablespoons powdered sugar
1 cup creamy peanut butter
1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch)
1 cup mini semisweet chocolate chips
1/2 cup chopped salted roasted peanuts
1 tablespoon unsweetened baking cocoa
Preparation
In small bowl, mix cream cheese and powdered sugar. Divide peanut butter among tortillas, spreading evenly over tortillas, leaving 1/2-inch border. Divide cream cheese mixture evenly among tortillas, gently spreading over peanut butter. Top half of each tortilla with chocolate chips and peanuts.
Starting from side with toppings, roll up very tightly. Wrap with plastic wrap. Refrigerate at least 2 hours but no longer than 24 hours.
To serve, cut 1 inch from end of each roll, and discard. Cut each roll into 4 (1 1/2-inch) slices. Sprinkle with cocoa.
Expert Tips
The whipped cream cheese is a cinch to combine with the powdered sugar, and it spreads easily straight from the refrigerator.
For best results, use a small offset spatula for spreading the peanut butter and cream cheese mixture.
Nutrition: 1 Serving: Calories 150 (Calories from Fat 90); Total Fat 10g (Saturated Fat 3.5g, Trans Fat 0g); Cholesterol 10mg; Sodium 150mg; Total Carbohydrate 11g (Dietary Fiber 1g, Sugars 5g); Protein 4g
% Daily Value: Vitamin A 0%; Vitamin C 0%; Calcium 2%; Iron 4%
Exchanges: 1 Other Carbohydrate, 1/2 High-Fat Meat, 1 Fat
Carbohydrate Choice: 1
MINI CHERRY PIES
This is from Anne Thornton on the Food Network.
Prep Time: 30 minutes; Inactive Time: 1 hour; Cook Time: 30 minutes; Total Time: 2 hours; Yield: 24 mini pies; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/anne-thornton/mini-cherry-pies-recipe-2047351.
Ingredients
Pie Crust:
2-1/4 cups all-purpose flour, plus more for bench and cutters
2 tablespoons sugar
1/4 teaspoon fine sea salt
2 sticks chilled unsalted butter, cut into 1/2-inch cubes
4 tablespoons ice water, plus more as needed
Filling:
4 cups fresh pitted cherries
1 cup sugar
2 tablespoons cornstarch
1 tablespoon fresh lemon zest
Cooking spray
Special equipment: 1-1/2-inch and 2-inch round cookie or biscuit cutters
Directions
For the crust: In a food processor, combine the flour, sugar, salt and butter. Pulse the processor until the mixture resembles fine sand. Remove the lid and add the ice water to the mixture. Run the processor just until the mixture rolls itself into a little ball. If the mixture is a bit dry, add more ice water by the tablespoonful until it comes together. Gather the dough into a ball. With a bench scraper or knife, divide the mixture evenly in half. Shape each half into a disk. Wrap each disk in plastic wrap and chill at least 30 minutes.
Cook's Note: At this point you can keep the wrapped dough in the refrigerator for a few days or freeze for later use.
For the filling: In a saucepan, combine the pitted cherries and 1 cup water over medium-low heat for 10 minutes. In a small bowl, combine the sugar and cornstarch. Using a whisk, swirl the ingredients together, making sure that there aren't any lumps in the cornstarch. Add the sugar-cornstarch mixture and lemon zest to the cherries. Cook the cherry mixture until it comes to a rolling boil. Cook 1 minute more, until thickened. Allow the cherry filling to cool slightly while you prepare the crust.
Preheat the oven to 425 degrees F. Spray a 24 cup mini muffin tin or 2 (12 cup) mini muffin tins with cooking spray.
Roll the dough disks out into 10-inch rounds on a well-floured work surface. With a 1 1/2-inch round cookie or biscuit cutter, edge lightly dipped in flour, cut 24 rounds from the first rolled out disk. With a 2-inch round cookie or biscuit cutter, edge lightly dipped in flour, cut 24 rounds from the second rolled out disk. You should have a total of 24 (1 1/2-inch) rounds and 24 (2-inch) rounds for matching top and bottom crusts.
Gently fit the 2-inch dough rounds into the bottom of the prepared mini muffin tin. Make sure to pat down the bottom and the excess coming up the sides. Spoon about 1 heaping tablespoon cooled pie filling into each crust-lined cup. Fit the top of each mini pie with a 1 1/2-inch dough round, pushing down gently and sealing the bottom crust and top crust by crimping the edges together with a fork. With a sharp paring knife, make 3 small incisions on the top crust, to allow the steam to escape.
Bake until the edges are golden brown and the filling is bubbly, about 12 minutes. Allow to cool on a wire rack, and then remove from the muffin tin.
PEANUT BUTTER PIE
There’s a story that goes along with this Peanut Butter Pie. I’d driven cab for several years. One Friday afternoon, I got a call to pick up a single dad from the store. When I dropped him off, his son and daughter came out of the trailer to help bring in the groceries.
“Did you remember to get the stuff for the peanut butter pie?” his daughter asked. They were taking it to an early Thanksgiving gathering that weekend.
“Sure did,” he answered.
“Peanut butter pie?” I asked, as we finished unloading the groceries. “How do you make that?”
“With peanut butter, confectioner’s sugar, and a few other things,” came the answer.
The following week, I managed to pick the dad up again. This time, I managed to get the ingredients: pie crust, peanut butter, confectioner’s sugar, cream cheese and Cool Whip. It wasn’t until the third (and final) time I picked him up in as many weeks that I got the exact amounts. He used 1/3 cup each of peanut butter and sugar, both of which I upped to 1/2 cup each.
Ingredients
8-ounce tub of Cool Whip (see note)
8-ounce block of cream cheese (see note)
1/2 cup peanut butter (smooth is preferable)
1/2 cup confectioner's sugar
Pie crust (see note)
Directions
Put Cool Whip, cream cheese, peanut butter and sugar in a large mixing bowl. With beaters, beat on high. Pour into pie crust, smooth out, and freeze for 1 hour.
Note: Cool whip (or store equivalent) can be fat-free. Cream cheese can be regular cream cheese or the 1/3 less fat kind, but do not use fat free, as the pie won't set up right. I usually use a store-bought graham cracker crust for the pie, which is what the man used to make this. However, you can also use an Oreo cookie crust.
CHOCOLATE MOUSSE
I saw something similar to this a few years back and tweaked it a little. For anyone who is sure that he or she won't like tofu, this may be the game-changer.
Ingredients
1 10-12 ounce tub of silken tofu
12 ounce bag of chocolate chips
2 - 3 tablespoons milk (you can use soy milk, if you prefer)
1 tsp vanilla
1 tablespoon maple syrup
Directions
Melt chocolate chips along with the milk over low to medium heat, stirring constantly.
Place silken tofu, melted chocolate chips, vanilla, and syrup into blender. Blend on a medium setting, pulsing if needed to combine.
Pour into 4 bowls or small cups, and let cool for 10 minutes or so.
Dig in! Yum!
BUCK-EYES
This is one of Mom's recipes. Mom made these and passed them out for Christmas presents in 1989. It’s amazing that any of them made the trip home; they are incredibly good.
This can be found in my e-cookbook Off the Wall Cooking.
Ingredients
1 lb. butter or margarine, room temperature
2 – 3 lbs. confectioner’s sugar
1 tsp. vanilla (opt.)
2 lb. peanut butter, room temperature
2-12 oz. packages of chocolate chips
1/2 bar paraffin (4 oz.)
Directions
Mix butter and peanut butter. Add vanilla. Blend well. Mix in confectioner’s sugar. Roll into small balls and refrigerate several hours.
Melt chocolate chips and paraffin in top of double boiler.
With toothpicks in each peanut butter ball, dip ball into melted chocolate, leaving spot on top of peanut butter balls undipped, then place on wax paper to harden. Try not to eat in one sitting!
CREAM CHEESE TIRAMISU
This is from Betty Crocker kitchens, and begins, "Make your kitchen game a whole lot stronger with this decadent Tiramisu dessert! It's an elevated showstopper, made with cream cheese, and is the perfect pairing to any great meal. Creamy, comforting, and downright delicious! You know what they say, 'leave the best for last'!"
Prep Time: 30 minutes; Total Time: 4 hours 30 minutes; Makes 9 servings
To view this online, go to https://www.bettycrocker.com/recipes/cream-cheese-tiramisu/7e944cbf-d9ce-4641-9c5c-c669d188eb2a.
Ingredients
1 package (8 ounces) cream cheese, softened
1/2 cup powdered sugar
2 tablespoons light rum or 1/2 teaspoon rum extract
1 cup whipping (heavy) cream
1 package (3 ounces) ladyfingers, (12 ladyfingers)
1/2 cup cold prepared espresso or strong coffee
2 teaspoons baking cocoa
Directions
Beat cream cheese and powdered sugar in large bowl with electric mixer on medium speed until smooth. Beat in rum on low speed; set aside.
Beat whipping cream in chilled small bowl on high speed until stiff peaks form. Fold into cream cheese mixture.
Split ladyfingers horizontally in half. Arrange half of the ladyfingers, cut sides up, on bottom of ungreased square pan, 8x8x2 inches, or round pan, 9x1 1/2 inches. Drizzle 1/4 cup of the espresso over ladyfingers. Spread half of the cream cheese mixture over ladyfingers.
Arrange remaining ladyfingers, cut sides up, on cream cheese mixture. Drizzle with remaining 1/4 cup espresso. Spread with remaining cream cheese mixture.
Sift or sprinkle cocoa over top. Cover and refrigerate about 4 hours or until filling is firm. Store covered in refrigerator.
Expert Tips
For 9 grams of fat and 170 calories per serving, substitute reduced-fat cream cheese (Neufchâtel) for the regular cream cheese. Substitute 2 cups frozen (thawed) reduced-fat whipped topping for the beaten whipping cream.
“Carry me up” is the translation for tiramisu, pronounced tir-ruh-mee-SOO. This rich Italian dessert is usually made with mascarpone, a buttery rich, slightly sweet and smooth Italian cream cheese.
Look for mascarpone in the cheese case in large supermarkets, specialty cheese shops or gourmet food stores.
BUCKEYE ROLL-UPS
This is from Old El Paso, and begins, "You can make these addictive peanut butter and chocolate roll-ups a full day ahead for maximum convenience — but will you be able to resist the sweet and salty deliciousness for 24 whole hours?"
Prep Time: 20 minutes; Total Time: 2 hours 20 minutes; Makes 32 servings
To view this online, go to https://www.oldelpaso.com/recipes/buckeye-roll-ups.
Ingredients
1 container (8 oz) whipped cream cheese
2 tablespoons powdered sugar
1 cup creamy peanut butter
1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch)
1 cup mini semisweet chocolate chips
1/2 cup chopped salted roasted peanuts
1 tablespoon unsweetened baking cocoa
Preparation
In small bowl, mix cream cheese and powdered sugar. Divide peanut butter among tortillas, spreading evenly over tortillas, leaving 1/2-inch border. Divide cream cheese mixture evenly among tortillas, gently spreading over peanut butter. Top half of each tortilla with chocolate chips and peanuts.
Starting from side with toppings, roll up very tightly. Wrap with plastic wrap. Refrigerate at least 2 hours but no longer than 24 hours.
To serve, cut 1 inch from end of each roll, and discard. Cut each roll into 4 (1 1/2-inch) slices. Sprinkle with cocoa.
Expert Tips
The whipped cream cheese is a cinch to combine with the powdered sugar, and it spreads easily straight from the refrigerator.
For best results, use a small offset spatula for spreading the peanut butter and cream cheese mixture.
Nutrition: 1 Serving: Calories 150 (Calories from Fat 90); Total Fat 10g (Saturated Fat 3.5g, Trans Fat 0g); Cholesterol 10mg; Sodium 150mg; Total Carbohydrate 11g (Dietary Fiber 1g, Sugars 5g); Protein 4g
% Daily Value: Vitamin A 0%; Vitamin C 0%; Calcium 2%; Iron 4%
Exchanges: 1 Other Carbohydrate, 1/2 High-Fat Meat, 1 Fat
Carbohydrate Choice: 1
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