Monday Desserts
Back to another Monday. The beginning of the work week always seems like a rude awakening. (Of course, if you have to work on Sundays, then Monday might not seem quite as bad.)
To take an edge off the beginning of the week, here are six yummy desserts to get your day (and week) off just right. Check out the Cannoli Quesadilla with Strawberry Sauce, the 3-Ingredient Peanut Butter Cookies, or any of the other desserts in today's post. Enjoy!
HOMEMADE CRACKER JACK
This comes from Samantha Seneviratne in The New York Times cooking enewsletter. She wrote, "A salty-sweet, caramel-coated popcorn often eaten at baseball games, Cracker Jack is one of the many well-known confections from Chicago. While molasses-covered popcorn was already popular in the Northeast, the creation of Cracker Jack’s special formula is credited to German brothers Frederick William and Louis Rueckheim. Besides coming up with the signature combination of popcorn, molasses and peanuts, they even devised a special package to keep it fresh and crisp. By the late 1800s, the snack was so loved that their company was producing four-and-a-half tons a day. This homemade version is best enjoyed the day it’s made, though it will keep for up to three days in an airtight container. Use large, red-skinned peanuts in this recipe if you can find them, as the skins lend a pleasant bitterness that works well with the molasses-caramel coating."
Yield: About 16 cups; Time: 45 minutes, plus cooling
To view this online, go to https://cooking.nytimes.com/recipes/1022315-homemade-cracker-jack.
Ingredients
3 tablespoons neutral oil, plus more for greasing the pans
1/2 cup popcorn kernels
1 cup roasted, salted red-skinned peanuts
1 teaspoon pure vanilla extract
1/4 teaspoon baking soda
1/2 cup unsalted butter, chopped into pieces
1 packed cup light brown sugar
1/4 cup molasses
3/4 teaspoon kosher salt (Diamond Crystal), plus more for sprinkling
Preparation
Heat oven to 250 degrees and grease two large rimmed baking sheets with neutral oil.
Add the remaining 3 tablespoons neutral oil and 2 kernels to a large pot. Cover and heat over medium. Once you hear those first two kernels pop, add the remaining kernels, cover and cook, shaking occasionally, until the popping slows down, about 4 to 6 minutes. You should hear a few seconds of silence between pops. Remove from the heat.
Transfer the popcorn to a large, heatproof bowl and discard any unpopped kernels. Add the peanuts to the popcorn and toss to combine. Set the vanilla and baking soda near the stove for easy access.
In a small saucepan, stir the butter, brown sugar, molasses and salt over medium until the butter melts. Once the butter has melted, attach a candy thermometer to the side of the pan and cook the mixture, undisturbed, until the temperature reaches 248 degrees.
Remove from the heat and immediately stir in the vanilla and baking soda. The mixture will become foamy. Immediately pour it over the popcorn and use a wooden spoon to coat it evenly.
Spread the popcorn out onto the two prepared baking sheets. Bake until the mixture is dry, about 20 to 25 minutes, tossing occasionally. The mixture will dry out as it cools but may still be slightly sticky. Sprinkle with a bit more salt, to taste.
Let the popcorn cool completely. It’s best enjoyed the day it’s cooked, but you can also store it in an airtight container for up to 3 days.
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.
OLD-FASHIONED BUTTERSCOTCH PUDDING
This comes from Melissa Clark in The New York Times cooking section. For this, Melissa wrote, "This creamy pudding, thickened with cornstarch and egg yolks and stirred together on the stove, is as homey as it gets. Spiking the mixture with a little bourbon or Scotch isn’t strictly traditional, but it does add a pop of flavor. Choose bourbon to underscore the caramelized notes of the brown sugar, or Scotch for a savory smokiness and a nod to the name. Here’s a tip: Make sure to bring the pudding to a full, vigorous boil to activate the cornstarch. Otherwise, it may not set. If you’ve ever ended up with thin, runny pudding, undercooking may have been the issue."
Yield: 4 servings; Time: 30 minutes, plus 2 hours' chilling
This was featured in "The Best Butterscotch Pudding Is Homemade" (which includes the line, "This unfussy, old-fashioned recipe is easy to stir together on top of the stove, and hard to mess up."), and can be viewed online at https://cooking.nytimes.com/recipes/1021800-old-fashioned-butterscotch-pudding.
Ingredients
4 large egg yolks
3 tablespoons cornstarch
1/2 teaspoon fine sea salt
3/4 packed cup dark brown sugar
1 tablespoon unsalted butter
2 cups whole milk
1 cup heavy cream
1 tablespoon bourbon or Scotch whisky (optional)
2 teaspoons vanilla extract
Whipped cream, sour cream or crème fraîche, for serving
Chopped candied ginger, sliced almonds, Demerara sugar, shaved chocolate, cocoa nibs or flaky sea salt (or a combination), for garnish (optional)
Preparation
Put egg yolks, cornstarch and salt into a large heatproof bowl, and whisk until the mixture is smooth and there are no lumps.
In a medium pot over medium heat, combine brown sugar and butter, whisking, until the brown sugar melts, 1 to 2 minutes. Let cook, whisking constantly, until the mixture starts to smell like hot caramel and darkens slightly, about 1 minute longer. (Don’t walk away, or the mixture may burn.)
Immediately pour the milk and cream into the pot. (It will bubble fiercely and seize up.) Continue to cook, whisking constantly, until the clumps melt, 2 to 4 minutes.
Slowly whisk about 1/2 cup of the hot cream mixture into the bowl with the egg yolks, whisking yolks until smooth, then whisk in the remaining hot cream mixture. Pour the egg-cream mixture back into the saucepan and place it over medium heat.
Cook pudding, whisking constantly especially around the bottom and edges of the pot, until it comes to a full boil. (Don’t worry about the eggs curdling. You’re going to strain the mixture later.) Reduce heat to medium-low and cook, stirring the mixture constantly, until it thickens enough to mound thickly on the spoon, 4 to 7 minutes. If at any point the pudding looks curdled, whisk to help smooth it out.
Strain mixture through a fine sieve into a heatproof container or bowl, then stir in the Scotch or bourbon, if using, and vanilla. To prevent a skin from forming, press plastic wrap directly onto the surface of the pudding. (If you like the skin, don’t cover pudding until it cools.) Chill for at least 2 hours and up to 2 days.
When serving, spoon pudding into dishes. Top with dollops of whipped cream, sour cream or crème fraîche, and any of the optional garnishes.
Tip
Make sure to bring the pudding to a full, vigorous boil to activate the cornstarch. Otherwise, it may not set. If you’ve ever ended up with thin, runny pudding, undercooking may have been the issue.
CANNOLI QUESADILLA WITH STRAWBERRY SAUCE
This was in an old Weight Watchers email (we're talking more than 10 years ago). The plan has changed several times since then.
This recipe begins, “Whip up this Italian-inspired specialty in honor of Mother’s Day. Topped with a simple strawberry sauce or just sliced strawberries, it’s a sweet treat every mom will love.”
POINTS® Value: 3 (value from when this recipe was emailed); Servings: 4; Preparation Time: 10 min; Cooking Time: 1 min; Level of Difficulty: Easy
Ingredients
8 oz fat-free ricotta cheese
3 Tbsp McNeil Nutritionals SPLENDA No Calorie Sweetener, or similar product, or to taste
1/4 tsp almond extract
1/4 cup mini chocolate chips
4 medium whole wheat tortilla
5 oz sweetened frozen whole strawberries, partially thawed and pureed (1/2 a 10 oz package), or whole sliced strawberries if you prefer
Directions
Mix together ricotta cheese, Splenda and almond extract by hand in a large bowl until well-combined and smooth; gently fold in chocolate chips. Chill for at least 2 hours (and up to overnight); drain off any liquid.
To soften tortillas, wrap them in layers of paper towels and then microwave them on high for 30 seconds.
Place about 1/4 cup of cheese mixture down the center of each cooled tortilla; fold tortilla over in half (or roll up burrito-style). Drizzle each serving with about 1-1/2 tablespoons of strawberry sauce or top with fresh strawberry slices; serve immediately. Yields 1 cannoli per serving.
Notes: Add more Splenda if you prefer your desserts very sweet. And feel free to top the quesadillas with freshly sliced strawberries when they’re in season. Or you can use a combination of pureed and sliced strawberries.
Note: Okay, this is me talking. I personally would refrain from the Splenda, simply because I'm not a big fan of non-sugar (read not-quite-sure-it's-not-synthetic) sweeteners. But that's my preference. I would use sugar or no sweetener at all. It's your call here.
FRUITY PHILADELPHIA FREEZE
This is from My Food and Family, and begins, "PHILADELPHIA Strawberry Cream Cheese Spread and cranberry juice concentrate team up to give this cool and creamy dessert its fruity appeal."
Prep Time: 15 minutes; Freeze Time: 4 hours; Total Time: 4 hours 15 minutes (including freezing); Makes 16 servings
To view this online, go to https://www.myfoodandfamily.com/recipe/054273/fruity-philadelphia-freeze.
Ingredients
12 vanilla creme-filled chocolate sandwich cookies, crushed (about 1 cup)
2 tubs (8 oz. each) PHILADELPHIA Strawberry Cream Cheese Spread
1 can (12 oz.) frozen cranberry juice concentrate
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 cup fresh raspberries
Directions
Press cookie crumbs onto bottom of foil-lined 9-inch square pan.
Blend cream cheese spread and juice concentrate in blender until smooth; spoon into large bowl. Whisk in COOL WHIP until blended; pour over crust.
Freeze 4 hours or until firm. Remove from freezer 15 min. before serving; let stand at room temperature to soften slightly. Use foil handles to lift dessert from pan before cutting to serve. Top with berries.
Kitchen Tips
Tip 1 - Size Wise
Enjoy a serving, one square, of this frosty dessert on occasion.
Tip 2 – Variation
Top dessert with a simple raspberry sauce instead of the fresh raspberries. Blend 1 pkg. (10 oz.) frozen raspberries in heavy syrup in blender until smooth. Spoon over dessert just before serving.
Tip 3 – Substitute
For variety, prepare using your favorite frozen concentrate, such as limeade, lemonade, fruit punch or grape.
3 INGREDIENT PEANUT BUTTER COOKIES
This comes from Kristina Vanni at The Spruce Eats. For this recipe, she wrote, " Get ready for the easiest cookie recipe ever. These delicious peanut butter cookies require only three ingredients: peanut butter, sugar, and one egg. They take mere minutes to mix up and bake, perfect for last-minute cravings. It sounds too good to be true until you give it a try for yourself.
"You can use your favorite brand of peanut butter, creamy or chunky, but we recommend using a mainstream brand and not a drippy, natural nut butter. Since there are variations in texture from brand to brand, sometimes the cookie dough can be a bit soft and hard to roll. If so, simply refrigerate until it's firm enough to roll.
"Make these soft, nutty cookies with kids. The recipe doesn't require a mixer and is lightning fast for instant gratification. Plus, it's naturally gluten free."
Prep Time: 5 minutes; Cook Time: 10 minutes; Total Time: 15 minutes; Makes 24 cookies (24 servings)
To view this online, go to https://www.thespruceeats.com/3-ingredient-peanut-butter-cookies-recipe-5119147.
Ingredients
1 cup peanut butter
1 cup granulated sugar, plus more for decoration
1 large egg
Directions
Gather the ingredients. Preheat the oven to 350 F. Line a baking sheet with parchment paper and set aside.
In a large bowl combine the peanut butter, sugar, and egg. Stir until smooth and creamy.
Roll into 1-inch balls and place on the prepared baking sheet.
Place a small amount of sugar on a small plate. Dip a fork in the sugar and press into each ball of dough, flattening it slightly and making a crosshatch pattern. Dip the fork back in the sugar between each cookie.
Bake in the preheated oven until just golden brown, about 10 minutes.
Cool the cookies on the baking sheet for 2 minutes before moving to a wire rack.
Continue cooling completely on a wire rack. Enjoy.
Tips
Commercial salted, creamy peanut butter works best for this recipe, such as Skippy, Peter Pan, or Jif. If using unsalted, add a pinch or two of salt to the recipe.
Be sure to use gluten-free peanut butter if you're on a gluten-free diet.
Recipe Variations
For a little extra sweet flavor, add 1/2 teaspoon of vanilla extract.
Add up to 1/2 cup of mini chocolate chips or drizzle the finished cookies in melted chocolate.
How to Store and Freeze
Store leftover cookies in an airtight container for up to three days.
To Freeze, form the dough on the baking sheets and stick in the freezer for an hour. Once frozen, transfer the unbaked cookies to a zip-top freezer bag and store for up to three months. The cookies can be baked from frozen; add a minute or two to the bake time.
How do you make peanut butter cookies taste better?
Peanut butter cookies should taste like peanuts. The ratio of peanut butter to the other ingredients in the recipe will ensure that the peanut flavor shines in every bite. You can add ingredients like vanilla or chocolate chips for extra flavor.
Should you refrigerate peanut butter cookie dough before baking?
Some peanut butter cookie recipes call for chilling the dough before baking to ensure the cookies don't spread too much. These simple three-ingredient peanut butter cookies don't require chilling since they aren't prone to spreading. It's best to follow the instructions for the recipe you're using.
Why are my peanut butter cookies falling apart?
If your cookies are falling apart, first double-check the measurements and directions and make sure you followed everything exactly. Did you thoroughly incorporate the ingredients? If you find the cookies are difficult to roll, try refrigerating the dough for one hour. This will firm up the dough and make it easier to handle.
To take an edge off the beginning of the week, here are six yummy desserts to get your day (and week) off just right. Check out the Cannoli Quesadilla with Strawberry Sauce, the 3-Ingredient Peanut Butter Cookies, or any of the other desserts in today's post. Enjoy!
HOMEMADE CRACKER JACK
This comes from Samantha Seneviratne in The New York Times cooking enewsletter. She wrote, "A salty-sweet, caramel-coated popcorn often eaten at baseball games, Cracker Jack is one of the many well-known confections from Chicago. While molasses-covered popcorn was already popular in the Northeast, the creation of Cracker Jack’s special formula is credited to German brothers Frederick William and Louis Rueckheim. Besides coming up with the signature combination of popcorn, molasses and peanuts, they even devised a special package to keep it fresh and crisp. By the late 1800s, the snack was so loved that their company was producing four-and-a-half tons a day. This homemade version is best enjoyed the day it’s made, though it will keep for up to three days in an airtight container. Use large, red-skinned peanuts in this recipe if you can find them, as the skins lend a pleasant bitterness that works well with the molasses-caramel coating."
Yield: About 16 cups; Time: 45 minutes, plus cooling
To view this online, go to https://cooking.nytimes.com/recipes/1022315-homemade-cracker-jack.
Ingredients
3 tablespoons neutral oil, plus more for greasing the pans
1/2 cup popcorn kernels
1 cup roasted, salted red-skinned peanuts
1 teaspoon pure vanilla extract
1/4 teaspoon baking soda
1/2 cup unsalted butter, chopped into pieces
1 packed cup light brown sugar
1/4 cup molasses
3/4 teaspoon kosher salt (Diamond Crystal), plus more for sprinkling
Preparation
Heat oven to 250 degrees and grease two large rimmed baking sheets with neutral oil.
Add the remaining 3 tablespoons neutral oil and 2 kernels to a large pot. Cover and heat over medium. Once you hear those first two kernels pop, add the remaining kernels, cover and cook, shaking occasionally, until the popping slows down, about 4 to 6 minutes. You should hear a few seconds of silence between pops. Remove from the heat.
Transfer the popcorn to a large, heatproof bowl and discard any unpopped kernels. Add the peanuts to the popcorn and toss to combine. Set the vanilla and baking soda near the stove for easy access.
In a small saucepan, stir the butter, brown sugar, molasses and salt over medium until the butter melts. Once the butter has melted, attach a candy thermometer to the side of the pan and cook the mixture, undisturbed, until the temperature reaches 248 degrees.
Remove from the heat and immediately stir in the vanilla and baking soda. The mixture will become foamy. Immediately pour it over the popcorn and use a wooden spoon to coat it evenly.
Spread the popcorn out onto the two prepared baking sheets. Bake until the mixture is dry, about 20 to 25 minutes, tossing occasionally. The mixture will dry out as it cools but may still be slightly sticky. Sprinkle with a bit more salt, to taste.
Let the popcorn cool completely. It’s best enjoyed the day it’s cooked, but you can also store it in an airtight container for up to 3 days.
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.
OLD-FASHIONED BUTTERSCOTCH PUDDING
This comes from Melissa Clark in The New York Times cooking section. For this, Melissa wrote, "This creamy pudding, thickened with cornstarch and egg yolks and stirred together on the stove, is as homey as it gets. Spiking the mixture with a little bourbon or Scotch isn’t strictly traditional, but it does add a pop of flavor. Choose bourbon to underscore the caramelized notes of the brown sugar, or Scotch for a savory smokiness and a nod to the name. Here’s a tip: Make sure to bring the pudding to a full, vigorous boil to activate the cornstarch. Otherwise, it may not set. If you’ve ever ended up with thin, runny pudding, undercooking may have been the issue."
Yield: 4 servings; Time: 30 minutes, plus 2 hours' chilling
This was featured in "The Best Butterscotch Pudding Is Homemade" (which includes the line, "This unfussy, old-fashioned recipe is easy to stir together on top of the stove, and hard to mess up."), and can be viewed online at https://cooking.nytimes.com/recipes/1021800-old-fashioned-butterscotch-pudding.
Ingredients
4 large egg yolks
3 tablespoons cornstarch
1/2 teaspoon fine sea salt
3/4 packed cup dark brown sugar
1 tablespoon unsalted butter
2 cups whole milk
1 cup heavy cream
1 tablespoon bourbon or Scotch whisky (optional)
2 teaspoons vanilla extract
Whipped cream, sour cream or crème fraîche, for serving
Chopped candied ginger, sliced almonds, Demerara sugar, shaved chocolate, cocoa nibs or flaky sea salt (or a combination), for garnish (optional)
Preparation
Put egg yolks, cornstarch and salt into a large heatproof bowl, and whisk until the mixture is smooth and there are no lumps.
In a medium pot over medium heat, combine brown sugar and butter, whisking, until the brown sugar melts, 1 to 2 minutes. Let cook, whisking constantly, until the mixture starts to smell like hot caramel and darkens slightly, about 1 minute longer. (Don’t walk away, or the mixture may burn.)
Immediately pour the milk and cream into the pot. (It will bubble fiercely and seize up.) Continue to cook, whisking constantly, until the clumps melt, 2 to 4 minutes.
Slowly whisk about 1/2 cup of the hot cream mixture into the bowl with the egg yolks, whisking yolks until smooth, then whisk in the remaining hot cream mixture. Pour the egg-cream mixture back into the saucepan and place it over medium heat.
Cook pudding, whisking constantly especially around the bottom and edges of the pot, until it comes to a full boil. (Don’t worry about the eggs curdling. You’re going to strain the mixture later.) Reduce heat to medium-low and cook, stirring the mixture constantly, until it thickens enough to mound thickly on the spoon, 4 to 7 minutes. If at any point the pudding looks curdled, whisk to help smooth it out.
Strain mixture through a fine sieve into a heatproof container or bowl, then stir in the Scotch or bourbon, if using, and vanilla. To prevent a skin from forming, press plastic wrap directly onto the surface of the pudding. (If you like the skin, don’t cover pudding until it cools.) Chill for at least 2 hours and up to 2 days.
When serving, spoon pudding into dishes. Top with dollops of whipped cream, sour cream or crème fraîche, and any of the optional garnishes.
Tip
Make sure to bring the pudding to a full, vigorous boil to activate the cornstarch. Otherwise, it may not set. If you’ve ever ended up with thin, runny pudding, undercooking may have been the issue.
CANNOLI QUESADILLA WITH STRAWBERRY SAUCE
This was in an old Weight Watchers email (we're talking more than 10 years ago). The plan has changed several times since then.
This recipe begins, “Whip up this Italian-inspired specialty in honor of Mother’s Day. Topped with a simple strawberry sauce or just sliced strawberries, it’s a sweet treat every mom will love.”
POINTS® Value: 3 (value from when this recipe was emailed); Servings: 4; Preparation Time: 10 min; Cooking Time: 1 min; Level of Difficulty: Easy
Ingredients
8 oz fat-free ricotta cheese
3 Tbsp McNeil Nutritionals SPLENDA No Calorie Sweetener, or similar product, or to taste
1/4 tsp almond extract
1/4 cup mini chocolate chips
4 medium whole wheat tortilla
5 oz sweetened frozen whole strawberries, partially thawed and pureed (1/2 a 10 oz package), or whole sliced strawberries if you prefer
Directions
Mix together ricotta cheese, Splenda and almond extract by hand in a large bowl until well-combined and smooth; gently fold in chocolate chips. Chill for at least 2 hours (and up to overnight); drain off any liquid.
To soften tortillas, wrap them in layers of paper towels and then microwave them on high for 30 seconds.
Place about 1/4 cup of cheese mixture down the center of each cooled tortilla; fold tortilla over in half (or roll up burrito-style). Drizzle each serving with about 1-1/2 tablespoons of strawberry sauce or top with fresh strawberry slices; serve immediately. Yields 1 cannoli per serving.
Notes: Add more Splenda if you prefer your desserts very sweet. And feel free to top the quesadillas with freshly sliced strawberries when they’re in season. Or you can use a combination of pureed and sliced strawberries.
Note: Okay, this is me talking. I personally would refrain from the Splenda, simply because I'm not a big fan of non-sugar (read not-quite-sure-it's-not-synthetic) sweeteners. But that's my preference. I would use sugar or no sweetener at all. It's your call here.
FRUITY PHILADELPHIA FREEZE
This is from My Food and Family, and begins, "PHILADELPHIA Strawberry Cream Cheese Spread and cranberry juice concentrate team up to give this cool and creamy dessert its fruity appeal."
Prep Time: 15 minutes; Freeze Time: 4 hours; Total Time: 4 hours 15 minutes (including freezing); Makes 16 servings
To view this online, go to https://www.myfoodandfamily.com/recipe/054273/fruity-philadelphia-freeze.
Ingredients
12 vanilla creme-filled chocolate sandwich cookies, crushed (about 1 cup)
2 tubs (8 oz. each) PHILADELPHIA Strawberry Cream Cheese Spread
1 can (12 oz.) frozen cranberry juice concentrate
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 cup fresh raspberries
Directions
Press cookie crumbs onto bottom of foil-lined 9-inch square pan.
Blend cream cheese spread and juice concentrate in blender until smooth; spoon into large bowl. Whisk in COOL WHIP until blended; pour over crust.
Freeze 4 hours or until firm. Remove from freezer 15 min. before serving; let stand at room temperature to soften slightly. Use foil handles to lift dessert from pan before cutting to serve. Top with berries.
Kitchen Tips
Tip 1 - Size Wise
Enjoy a serving, one square, of this frosty dessert on occasion.
Tip 2 – Variation
Top dessert with a simple raspberry sauce instead of the fresh raspberries. Blend 1 pkg. (10 oz.) frozen raspberries in heavy syrup in blender until smooth. Spoon over dessert just before serving.
Tip 3 – Substitute
For variety, prepare using your favorite frozen concentrate, such as limeade, lemonade, fruit punch or grape.
3 INGREDIENT PEANUT BUTTER COOKIES
This comes from Kristina Vanni at The Spruce Eats. For this recipe, she wrote, " Get ready for the easiest cookie recipe ever. These delicious peanut butter cookies require only three ingredients: peanut butter, sugar, and one egg. They take mere minutes to mix up and bake, perfect for last-minute cravings. It sounds too good to be true until you give it a try for yourself.
"You can use your favorite brand of peanut butter, creamy or chunky, but we recommend using a mainstream brand and not a drippy, natural nut butter. Since there are variations in texture from brand to brand, sometimes the cookie dough can be a bit soft and hard to roll. If so, simply refrigerate until it's firm enough to roll.
"Make these soft, nutty cookies with kids. The recipe doesn't require a mixer and is lightning fast for instant gratification. Plus, it's naturally gluten free."
Prep Time: 5 minutes; Cook Time: 10 minutes; Total Time: 15 minutes; Makes 24 cookies (24 servings)
To view this online, go to https://www.thespruceeats.com/3-ingredient-peanut-butter-cookies-recipe-5119147.
Ingredients
1 cup peanut butter
1 cup granulated sugar, plus more for decoration
1 large egg
Directions
Gather the ingredients. Preheat the oven to 350 F. Line a baking sheet with parchment paper and set aside.
In a large bowl combine the peanut butter, sugar, and egg. Stir until smooth and creamy.
Roll into 1-inch balls and place on the prepared baking sheet.
Place a small amount of sugar on a small plate. Dip a fork in the sugar and press into each ball of dough, flattening it slightly and making a crosshatch pattern. Dip the fork back in the sugar between each cookie.
Bake in the preheated oven until just golden brown, about 10 minutes.
Cool the cookies on the baking sheet for 2 minutes before moving to a wire rack.
Continue cooling completely on a wire rack. Enjoy.
Tips
Commercial salted, creamy peanut butter works best for this recipe, such as Skippy, Peter Pan, or Jif. If using unsalted, add a pinch or two of salt to the recipe.
Be sure to use gluten-free peanut butter if you're on a gluten-free diet.
Recipe Variations
For a little extra sweet flavor, add 1/2 teaspoon of vanilla extract.
Add up to 1/2 cup of mini chocolate chips or drizzle the finished cookies in melted chocolate.
How to Store and Freeze
Store leftover cookies in an airtight container for up to three days.
To Freeze, form the dough on the baking sheets and stick in the freezer for an hour. Once frozen, transfer the unbaked cookies to a zip-top freezer bag and store for up to three months. The cookies can be baked from frozen; add a minute or two to the bake time.
How do you make peanut butter cookies taste better?
Peanut butter cookies should taste like peanuts. The ratio of peanut butter to the other ingredients in the recipe will ensure that the peanut flavor shines in every bite. You can add ingredients like vanilla or chocolate chips for extra flavor.
Should you refrigerate peanut butter cookie dough before baking?
Some peanut butter cookie recipes call for chilling the dough before baking to ensure the cookies don't spread too much. These simple three-ingredient peanut butter cookies don't require chilling since they aren't prone to spreading. It's best to follow the instructions for the recipe you're using.
Why are my peanut butter cookies falling apart?
If your cookies are falling apart, first double-check the measurements and directions and make sure you followed everything exactly. Did you thoroughly incorporate the ingredients? If you find the cookies are difficult to roll, try refrigerating the dough for one hour. This will firm up the dough and make it easier to handle.
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