Just Desserts, Day After Thanksgiving
If you're like me, you probably over-ate just a little yesterday. If so, you might wonder, Do I really need more desserts? Maybe not, but that's okay. Here are six dessert recipes to help you through the weekend, including Espresso Cupcakes and Cannoli Quesadilla with Strawberry Sauce. Enjoy!
CRANBERRY-PECAN BAKED PEACHES
This also comes from the November 2014 issue of Heart Insight Magazine. It begins, “Fresh peaches are halved and baked with a tantalizing blend of dried cranberries and finely chopped pecans.” Serves 4; 2 peach halves and 2 tablespoons cranberry mixture per serving.
To view this online, go to http://heartinsight.heart.org/November-2014/Cranberry-Pecan-Baked-Peaches/.
Ingredients
Cooking spray
1-1/2 tablespoons honey
1/3 cup sweetened dried cranberries
3 tablespoons finely chopped pecans
4 medium unpeeled peaches, nectarines, or pears, halved, pitted, and skin pierced in several places with a fork
2 teaspoons light tub margarine
1/2 teaspoon grated peeled gingerroot
Directions
Preheat the oven to 350°F.
Lightly spray a 9-inch pie pan with cooking spray. Pour the honey into the pan. Heat the pan in the oven for 2 minutes, or until the honey is slightly runny. Remove from the oven, tilting the pan and swirling so the honey lightly coats the bottom.
Sprinkle the cranberries and pecans in the pan. Place the peaches with the cut side down over the cranberry mixture. (Some of the mixture may not be covered.) Cover the pan with aluminum foil. Bake for 30 minutes, or until the peaches are tender.
Arrange the peaches with the cut side up on a serving plate. Stir the margarine and gingerroot into the pan juices. Spoon the cranberry mixture into the cavities in the peaches. Spoon the pan juices over all. Serve warm or at room temperature.
MILLIONAIRE BARS
This yumminess is from Sarah Brekke at allrecipes, and begins, "These millionaire bars are no-bake chocolate squares featuring crispy cereal, with a salty edge from roasted peanuts, but you could swap in another nut if you prefer."
Prep Time: 20 minutes; Chill Time: 2 hours; Total Time: 2 hours 20 minutes; Servings: 36
To view this online, go to https://www.allrecipes.com/millionaire-bars-recipe-11747732.
Ingredients
6 tablespoons heavy cream
1 tablespoon butter
1 pound vanilla caramels
2-1/2 cups crispy rice cereal
1 cup chopped salted roasted peanuts
1 (11.5 ounce) package milk chocolate chips
Directions
Line a 9x9-inch square baking pan with foil; grease well. Heat cream and butter in a medium saucepan over low heat until just steaming. Add caramels and continue cooking, stirring frequently, until melted and smooth. Stir in cereal and peanuts. Working quickly, spread mixture evenly in prepared pan.
Microwave chocolate chips in a bowl on High, stirring every 30 seconds, until smooth, 1 to 2 minutes. Spread over caramel slab. Chill until set, about 2 hours; bars will keep, refrigerated, for up to 5 days.
PEANUT BUTTER BREAKFAST PUDDING
Find this recipe at: http://diabeticgourmet.com/recipes/html/166.shtml
Prep Time: 20 Minutes
Servings: 8 - Difficulty Level: 2
Ingredients
6 slices raisin bread, cut into 1-inch cubes
1-3/4 cup nonfat skim milk
3 whole eggs + 2 egg whites
1/2 cup fat-reduced peanut butter
3 Tbsp dark brown sugar
1 tsp vanilla extract
1 tsp grated orange peel OR 1/4 tsp dried orange peel
Directions
Spray a 9-inch baking pan or dish with nonstick vegetable spray.
Add bread cubes to dish and set aside.
Combine remaining ingredients in blender container and process until smooth.
Pour mixture evenly over bread cubes in baking dish, saturating bread cubes.
Cover and refrigerate overnight.
When ready to bake, preheat oven to 350F degrees.
Remove cover and bake about 35 minutes, or until lightly browned and puffed.
Nutritional Information Per Serving: Calories: 217; Protein: 11 g; Fat: 9 g; Sodium: 262 mg; Cholesterol: 91 mg; Carbohydrates: 24 g; Exchanges: 1-1/2 Bread/Starch; 1 Lean Meat; 1-1/2 Fats
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.
PUMPKIN CHAI LATTE BARS
This is from allrecipes, and begins, "These pumpkin chai latte bars are pumpkin-pie-like bars that sit atop a buttery shortbread crust, and get an extra boost of flavor from Chai tea. These require a good amount of time in the fridge, so plan ahead."
Prep Time: 20 minutes; Cook Time: 1 hour 5 minutes; Chill Time: 4 hours; Total Time: 5 hours 25 minutes; Servings: 12
To view this online, go to https://www.allrecipes.com/pumpkin-chai-latte-bars-recipe-11801788.
Ingredients
1-1/2 cups half and half
3 chai tea bags (such as Twinings® Chai)
Crust
1/2 cup unsalted butter, softened
1/4 cup white sugar
1 teaspoon vanilla extract
1 pinch salt
1 cup all-purpose flour
Filling
1 (15 ounce) can pumpkin puree (not pie filling)
1/2 cup firmly packed light brown sugar
1/4 cup white sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
2 large eggs, at room temperature
Directions
Place half-and-half in a small saucepan over medium-low heat. Cook until mixture just begins to simmer, 5 to 7 minutes, stirring often. Remove pan from heat and add in chai tea bags. Allow mixture to steep, stirring occasionally, for about 15 minutes.
Preheat the oven to 350 degrees F (180 degrees C). Line an 8x8-inch square pan with enough parchment paper to have overhang on all sides.
For crust, beat butter, white sugar, vanilla and salt together in a large bowl with an electric mixer until smooth and combined. Add in flour and beat on low speed until mixture comes together to form a soft dough. Press dough firmly and evenly into the bottom of the prepared pan.
Bake in the preheated oven and until crust looks just set, 10 to 12 minutes. Allow to cool 5 minutes.
Meanwhile, for filling, in the same bowl you used for crust (no need to wipe out the bowl), beat together pumpkin, brown sugar, white sugar, vanilla, cinnamon, cardamom, salt, ginger, nutmeg, cloves, and allspice with an electric mixer until smooth and combined.
Remove tea bags from half-and-half mixture. Squeeze bags to remove as much moisture from them as possible; then discard tea bags. With the mixer running on low speed, gradually pour half-and-half mixture into pumpkin mixture; beat until all is thoroughly incorporated. Add in eggs and beat on low speed until just incorporated. Once crust has cooled for 5 minutes, pour filling evenly over the top.
Bake in the preheated oven until bars are puffed and there is only a slight jiggle in the center of the filling, 50 to 55 minutes. Allow bars to cool completely to room temperature, then refrigerate until chilled, at least 4 hours to overnight.
Once bars have chilled, lift them out of the pan using the parchment overhang. Cut into 12 bars.
If desired, served topped with a lightly sweetened whipped cream and an extra sprinkle of cinnamon.
ESPRESSO CUPCAKES
This is from Betty Crocker, and begins, "Love coffee? Here's the fudgy cupcake to make your tastebuds smile."
Prep Time: 40 minutes; Total Time: 1 hour 45 minutes; Servings: 24
To view this online, click here.
Ingredients
Cupcakes
1 box Betty Crocker™ Super Moist™ Chocolate Fudge Cake Mix
Water, vegetable oil and eggs called for on cake mix box
1 tablespoon instant espresso coffee powder
Filling
1 container (8 oz) mascarpone cheese
2 teaspoons milk
2 teaspoons instant espresso coffee powder
1 cup powdered sugar
Frosting and Garnish
1 teaspoon instant espresso coffee powder
1 tub (12 oz) Betty Crocker™ Whipped Milk Chocolate Frosting
Chocolate-covered espresso beans, if desired
Instructions
Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
Make batter as directed on box; gently stir in 1 tablespoon espresso powder just until blended. Divide batter evenly among muffin cups. Bake and cool as directed on box for cupcakes.
In medium bowl, beat mascarpone cheese, milk, 2 teaspoons espresso powder and the powdered sugar with electric mixer on medium speed until smooth. Spoon mixture into decorating bag fitted with 1/4-inch (#9) writing tip.
To fill each cupcake, insert tip of bag into center of cooled cupcake; gently squeeze bag until cupcake expands slightly but does not burst (each cupcake should be filled with about 1 tablespoon filling).
Stir 1 teaspoon espresso powder into the frosting. Spoon frosting mixture into decorating bag fitted with 3/4-inch (#824) star tip. Pipe over tops of cupcakes. Garnish with espresso beans. Store covered in refrigerator.
CRANBERRY-PECAN BAKED PEACHES
This also comes from the November 2014 issue of Heart Insight Magazine. It begins, “Fresh peaches are halved and baked with a tantalizing blend of dried cranberries and finely chopped pecans.” Serves 4; 2 peach halves and 2 tablespoons cranberry mixture per serving.
To view this online, go to http://heartinsight.heart.org/November-2014/Cranberry-Pecan-Baked-Peaches/.
Ingredients
Cooking spray
1-1/2 tablespoons honey
1/3 cup sweetened dried cranberries
3 tablespoons finely chopped pecans
4 medium unpeeled peaches, nectarines, or pears, halved, pitted, and skin pierced in several places with a fork
2 teaspoons light tub margarine
1/2 teaspoon grated peeled gingerroot
Directions
Preheat the oven to 350°F.
Lightly spray a 9-inch pie pan with cooking spray. Pour the honey into the pan. Heat the pan in the oven for 2 minutes, or until the honey is slightly runny. Remove from the oven, tilting the pan and swirling so the honey lightly coats the bottom.
Sprinkle the cranberries and pecans in the pan. Place the peaches with the cut side down over the cranberry mixture. (Some of the mixture may not be covered.) Cover the pan with aluminum foil. Bake for 30 minutes, or until the peaches are tender.
Arrange the peaches with the cut side up on a serving plate. Stir the margarine and gingerroot into the pan juices. Spoon the cranberry mixture into the cavities in the peaches. Spoon the pan juices over all. Serve warm or at room temperature.
MILLIONAIRE BARS
This yumminess is from Sarah Brekke at allrecipes, and begins, "These millionaire bars are no-bake chocolate squares featuring crispy cereal, with a salty edge from roasted peanuts, but you could swap in another nut if you prefer."
Prep Time: 20 minutes; Chill Time: 2 hours; Total Time: 2 hours 20 minutes; Servings: 36
To view this online, go to https://www.allrecipes.com/millionaire-bars-recipe-11747732.
Ingredients
6 tablespoons heavy cream
1 tablespoon butter
1 pound vanilla caramels
2-1/2 cups crispy rice cereal
1 cup chopped salted roasted peanuts
1 (11.5 ounce) package milk chocolate chips
Directions
Line a 9x9-inch square baking pan with foil; grease well. Heat cream and butter in a medium saucepan over low heat until just steaming. Add caramels and continue cooking, stirring frequently, until melted and smooth. Stir in cereal and peanuts. Working quickly, spread mixture evenly in prepared pan.
Microwave chocolate chips in a bowl on High, stirring every 30 seconds, until smooth, 1 to 2 minutes. Spread over caramel slab. Chill until set, about 2 hours; bars will keep, refrigerated, for up to 5 days.
PEANUT BUTTER BREAKFAST PUDDING
Find this recipe at: http://diabeticgourmet.com/recipes/html/166.shtml
Prep Time: 20 Minutes
Servings: 8 - Difficulty Level: 2
Ingredients
6 slices raisin bread, cut into 1-inch cubes
1-3/4 cup nonfat skim milk
3 whole eggs + 2 egg whites
1/2 cup fat-reduced peanut butter
3 Tbsp dark brown sugar
1 tsp vanilla extract
1 tsp grated orange peel OR 1/4 tsp dried orange peel
Directions
Spray a 9-inch baking pan or dish with nonstick vegetable spray.
Add bread cubes to dish and set aside.
Combine remaining ingredients in blender container and process until smooth.
Pour mixture evenly over bread cubes in baking dish, saturating bread cubes.
Cover and refrigerate overnight.
When ready to bake, preheat oven to 350F degrees.
Remove cover and bake about 35 minutes, or until lightly browned and puffed.
Nutritional Information Per Serving: Calories: 217; Protein: 11 g; Fat: 9 g; Sodium: 262 mg; Cholesterol: 91 mg; Carbohydrates: 24 g; Exchanges: 1-1/2 Bread/Starch; 1 Lean Meat; 1-1/2 Fats
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.
PUMPKIN CHAI LATTE BARS
This is from allrecipes, and begins, "These pumpkin chai latte bars are pumpkin-pie-like bars that sit atop a buttery shortbread crust, and get an extra boost of flavor from Chai tea. These require a good amount of time in the fridge, so plan ahead."
Prep Time: 20 minutes; Cook Time: 1 hour 5 minutes; Chill Time: 4 hours; Total Time: 5 hours 25 minutes; Servings: 12
To view this online, go to https://www.allrecipes.com/pumpkin-chai-latte-bars-recipe-11801788.
Ingredients
1-1/2 cups half and half
3 chai tea bags (such as Twinings® Chai)
Crust
1/2 cup unsalted butter, softened
1/4 cup white sugar
1 teaspoon vanilla extract
1 pinch salt
1 cup all-purpose flour
Filling
1 (15 ounce) can pumpkin puree (not pie filling)
1/2 cup firmly packed light brown sugar
1/4 cup white sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
2 large eggs, at room temperature
Directions
Place half-and-half in a small saucepan over medium-low heat. Cook until mixture just begins to simmer, 5 to 7 minutes, stirring often. Remove pan from heat and add in chai tea bags. Allow mixture to steep, stirring occasionally, for about 15 minutes.
Preheat the oven to 350 degrees F (180 degrees C). Line an 8x8-inch square pan with enough parchment paper to have overhang on all sides.
For crust, beat butter, white sugar, vanilla and salt together in a large bowl with an electric mixer until smooth and combined. Add in flour and beat on low speed until mixture comes together to form a soft dough. Press dough firmly and evenly into the bottom of the prepared pan.
Bake in the preheated oven and until crust looks just set, 10 to 12 minutes. Allow to cool 5 minutes.
Meanwhile, for filling, in the same bowl you used for crust (no need to wipe out the bowl), beat together pumpkin, brown sugar, white sugar, vanilla, cinnamon, cardamom, salt, ginger, nutmeg, cloves, and allspice with an electric mixer until smooth and combined.
Remove tea bags from half-and-half mixture. Squeeze bags to remove as much moisture from them as possible; then discard tea bags. With the mixer running on low speed, gradually pour half-and-half mixture into pumpkin mixture; beat until all is thoroughly incorporated. Add in eggs and beat on low speed until just incorporated. Once crust has cooled for 5 minutes, pour filling evenly over the top.
Bake in the preheated oven until bars are puffed and there is only a slight jiggle in the center of the filling, 50 to 55 minutes. Allow bars to cool completely to room temperature, then refrigerate until chilled, at least 4 hours to overnight.
Once bars have chilled, lift them out of the pan using the parchment overhang. Cut into 12 bars.
If desired, served topped with a lightly sweetened whipped cream and an extra sprinkle of cinnamon.
ESPRESSO CUPCAKES
This is from Betty Crocker, and begins, "Love coffee? Here's the fudgy cupcake to make your tastebuds smile."
Prep Time: 40 minutes; Total Time: 1 hour 45 minutes; Servings: 24
To view this online, click here.
Ingredients
Cupcakes
1 box Betty Crocker™ Super Moist™ Chocolate Fudge Cake Mix
Water, vegetable oil and eggs called for on cake mix box
1 tablespoon instant espresso coffee powder
Filling
1 container (8 oz) mascarpone cheese
2 teaspoons milk
2 teaspoons instant espresso coffee powder
1 cup powdered sugar
Frosting and Garnish
1 teaspoon instant espresso coffee powder
1 tub (12 oz) Betty Crocker™ Whipped Milk Chocolate Frosting
Chocolate-covered espresso beans, if desired
Instructions
Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
Make batter as directed on box; gently stir in 1 tablespoon espresso powder just until blended. Divide batter evenly among muffin cups. Bake and cool as directed on box for cupcakes.
In medium bowl, beat mascarpone cheese, milk, 2 teaspoons espresso powder and the powdered sugar with electric mixer on medium speed until smooth. Spoon mixture into decorating bag fitted with 1/4-inch (#9) writing tip.
To fill each cupcake, insert tip of bag into center of cooled cupcake; gently squeeze bag until cupcake expands slightly but does not burst (each cupcake should be filled with about 1 tablespoon filling).
Stir 1 teaspoon espresso powder into the frosting. Spoon frosting mixture into decorating bag fitted with 3/4-inch (#824) star tip. Pipe over tops of cupcakes. Garnish with espresso beans. Store covered in refrigerator.
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