Desserts

Strawberry Crisp

Ingredients:

  • 4-6 cups quartered or sliced strawberries
  • 2/3 cups quick cooking oats
  • 1/2 cup sugar
  • 1/2 cup bisquick
  • 1/4 cup chocolate chips
  • 1/4 cup butter or margarine
  • 1 tsp cinnamon

Directions:

  1. Heat oven to 375 degrees. Mix together 1/4 cup sugar and strawberries. Spread strawberries mixture in ungreased square pan, 8x8x2 inches.
  2. Mix remaining ingredients until crumbly; sprinkle over strawberries.
  3. Bake 35 to 40 minutes or until strawberries are tender and topping is golden brown. Serve warm.

Chocolate Tiramisu Bites

Ingredients:

  • 1 (9oz) pkg of devil’s food cake mix
  • 1/4 cup sour cream
  • 1 egg
  • 1 tbsp instant coffee granules
  • 3 tbsp water
  • 1/3 cup coffee liqueur
  • 1-1/2 cups whipped topping
  • 8oz mascarpone or cream cheese
  • 1/4 cup powdered sugar
  • 2 tsp vanilla extract
  • unsweetened cocoa powder

Directions:

  1. Preheat oven to 350 degrees.  Spray cups of a mini-muffin pan with nonstick cooking spray.  For cakes, combine cake mix, sour cream, egg, coffee granules and water in bowl; mix well.  Place 1 tbsp of batter into each muffin cup.  Bake 8 – 10 minutes or until wooden pick inserted in centers comes out clean.
  2. Meanwhile, place whipped topping into large resealable plastic bag; secure and set aside.  For filling, combine cheese, sugar and vanilla in clean bowl; mix until smooth using clean scraper.  Place filling into an additional resealable plastic bag; secure and set aside.
  3. Remove pan from oven to cooling rack. Press tops of cakes with lightly floured mini-tart shaper to make slight indentations; cool 2 minutes.  Remove cakes from pan to cooling rack.  Brush tops with coffee liqueur using a basting brush; cool completely.
  4. Trim corners of both bags.  Pipe folling over cakes.  Pipe whipped topping over filling.  Sprinkle with cocoa powder, if desired.

Cake Batter Rice Crispy Treats

Ingredients:

  • 3 tbsp butter
  • 1 (16 oz.) bag of marshmallows
  • 2/3 cup cake mix (the dry cake mix, not prepared into a batter!)
  • 6 cups crispy rice cereal
  • 1 container of sprinkles (optional)

Directions:

  1. Combine the butter and marshmallows in a 3- to 4-quart slow cooker.
  2. Cover and cook on LOW setting 1 hour. Add cake mix and stir until well blended. Stir in cereal, and half of the sprinkles if using, so it is completely coated with marshmallow mixture.
  3. Either drop the mixture by tablespoons onto wax paper or press into a baking dish – top with remaining sprinkles.  Let it sit for 30 minutes (give or take), then enjoy!  Store in an airtight container.

Chocolate Chip Brownie Cookies

Ingredients:

  • 1 package brownie mix
  • 1 cup butter, room temperature
  • 1 1/2 cups packed light brown sugar
  • 2 large eggs, plus 1 egg yolk
  • 1 tablespoon vanilla
  • 2 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 12 oz. bag miniature semi-sweet chocolate chips

Directions:

  1. Make brownies according to package and let cool. Cut about ten 1 inch squares. Enjoy the remaining brownies. (I used a pan about 8 X 8)
  2. For the chocolate chip cookie dough, beat butter with a mixer until creamy.
    • Add brown sugar and beat until smooth.
    • Add eggs, yolk and vanilla. Beat until smooth.
    • Combine flour, baking powder, soda and salt in a medium bowl and stir together with a wire whisk.
    • Add flour to butter mixture and beat until combined. Stir in mini chips.
    • Let dough chill covered in the refrigerator for at least an hour.
  3. Preheat oven to 350 degrees.
  4. Use a measuring cup to scoop batter by the 1/2 cup. Since it’s chilled, you may need to pack it with a spoon. Then use the spoon to remove the dough from the cup and place it on parchment paper. Work quickly so the dough remains chilled or either prepare one cookie at a time so the rest of the dough remains cold.
  5. After the dough is on the parchment paper, make an indention and place a 1 inch square brownie in the center. Press the brownie down gently and work the remaining dough around the brownie. You can use your hands to shape the dough into a ball.  (Note: During this step, Bakerella found it easier to use a piece of parchment paper as a work surface since the dough can get sticky and then I used another piece of parchment paper for the baking sheet. If your dough gets too soft, you can chill the rolled dough balls for a few minutes right before baking.)
  6. Prepare six cookies at a time using a large baking sheet (15 X 20) and bake at 350 degrees for about 18 minutes. Return the remaining dough to the refrigerator until time to bake the second batch.
  7. Cool on the baking sheet for a few minutes and then cool completely on a wire rack.

Coconut Cupcakes

Ingredients:

  • 12 tbsp butter, softened
  • 3/4 cup granulated sugar
  • few drops vanilla extract
  • 3 eggs, beaten
  • 3/4 cup brown rice flour
  • 3/4 cup corn flour
  • 2 tsp gluten-free baking powder
  • 1/2 cup shredded coconut, soaked in 1/2 cup boiling water

topping:

  • 4 tbsp butter, softened
  • 1 cup confectioners’ sugar
  • 2 tbsp shredded coconut, toasted

Directions:

  1. Preheat the oven to 350 degrees F. Line a 12-hole muffin pan with paper liners. Place all the cake ingredients in a food processor and whiz until smooth, or beat together in a large bowl.
  2. Spoon the mixture into the paper liners and place in the preheated oven for 12-15 minutes, until golden and risen. Remove the cakes from the oven and transfer to a wire rack to cool.
  3. Place the butter and confectioners’ sugar in a bowl and beat together until pale and creamy, then stir in the toasted coconut. Spread a little frosting on each cake.

 




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