Category Archives: dessert

Happy Valentines Day Brownies – Chocolatey and Fudgey

Posted on February 11, 2016 | 3 comments

 

This is a delicious easy to make Chocolate Fudgy Brownie. Perfect for Valentines Day , as it is such a Chocolatey Holiday. I have always had a  rather large sweet tooth and  Valentines Day always meant candy, chocolate, dessert of one kind or another and it was always up there with my other favorite , Halloween for pretty much the same reasons. How can you not like a holiday that has so much sweetness?  Make this brownie  anytime and  top with ice cream and chocolate sauce for an incredibly killer dessert. I personally cut them up into small pieces and don’t feel as guilty when I eat them. I came in today from being out all day and saw them on the cake stand and because I had cut them up so small, I indulged in two pieces and it just hit the spot!!! Make no mistake these are the real deal, and I never really understand why anyone would use a mix when this is so easy and all the ingredients are so readily available.  And you have bragging rights for Homemade. Just make sure you use an 8 x 8 baking dish, this really does make a difference. Enjoy and Happy V-Day!!!!

Ingredients:

1/2 cup unsalted butter, melted

3 ounces unsweetened chocolate, chopped ( when you buy the box, the chocolate comes in squares, each square is an ounce)

1/8 tsp. salt (regular table salt)

1 cup sugar

2 large eggs at room temperature, lightly beaten

1 tsp. vanilla extract

3/4 cup Cake flour (make sure you use Cake Flour not regular Flour)

1 cup semi- sweet chocolate chips

1/2 cup chopped nuts ( I used chopped pecans , but chopped walnuts are good as well)

*extra unsalted butter for greasing the pan, I admit to using butter but you can spray with baking spray. (Pam)

Directions:

Preheat oven to 350 degrees. Grease an 8 inch square baking dish with unsalted butter ( or spray with Baking Pam)  In a saucepan melt the stick of butter and then when it is melted add the chopped unsweetened chocolate on low heat. Stir often until all the chocolate has been melted. Add the sugar in and let cool for at least 10 minutes.  Once it has sufficiently cooled off , take out another bowl and add beaten eggs and vanilla, and mix well and stir in chocolate mixture. Blend in cake flour ,salt and mix, do not  over mix, just mix till blended. Then add in chocolate chips, and nuts if you’re using them.

Pour batter into greased baking dish and spread evenly. Tap the pan on countertop to get rid of any air bubbles, about 3 or 4 times ought to do it.

Bake the Brownies for 30 minutes ( it’s exactly how long I did)  insert a cake tester or toothpick and it should come out almost clean. Be careful not to over bake.

Remove from the oven and cool completely before slicing into squares.

I actually took out of oven and let it sit out covered almost all day, so by the time I cut into them they were completely cool. I used a knife and wet it, so it would cut cleanly.

So yummy!:) Served with an ice cold glass of milk, perfection.

Also can sprinkle a little sifted confectioners sugar on top of cooled brownies before serving if you’d like.

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P B and J Bars (Peanut Butter and Jelly) Real Comfort Food

Posted on December 22, 2015 | Leave a comment

p b and j bars

These bars definitely fall into the decadent category. They are super rich, super dense and super delicious. You kind of have to be a PB&J type to really like these and since I am, I love them. This is the time of year for baking and some real comfort food baking seems to happen around the Holidays.

The trick to this recipe is to let it cool completely before even attempting to cut them. Actually, this time I put in refrigerator for a few hours, used a knife with a cup of water to cut. I cut them into very small pieces because they are so rich. Pour a glass of milk, sit down with a small piece and enjoy! The original recipe comes from Ina Garten and I’ve made a few small, personal changes. This time out I omitted the chopped peanuts on top, wanted to make it without , and they were perfect. The extra added peanuts add some crunch, but not totally necessary . I think we could all use a little of this good old fashioned comfort food now and again.

INGREDIENTS:

2 sticks unsalted butter, room temperature

1 1/2 cups sugar

1 tsp vanilla extract

2 extra-large eggs, room temperature

2 cups (18oz.) creamy peanut butter (I use Skippy reduced fat)

1 1/2 cups (18 oz.) raspberry jam (or any other flavor you like) this time I tried seedless raspberry jam which worked out so well ( Smuckers or Bonne Maman are 2 of my favorites)  but any one will do. Use flavor you like.

3 cups all-purpose flour, sifted

1 tsp baking powder

1 1/2 tsp kosher salt

*2/3 cups chopped salted peanuts ( coarsely chopped) (I omitted this time out ) as you can see by pictures.

DIRECTIONS:

Preheat the oven to 350 degrees.

Grease a 9×13 inch cake pan. Line it with parchment paper, then grease and flour the pan. (You can also spray with baking spray. I like to use a little butter on parchment paper.)

In the bowl of an electric mixer with the paddle attachment, cream the butter and sugar on medium speed until light yellow (a few minutes). Switch the mixer to low-speed and add eggs, vanilla, and peanut butter and mix well.

In a small bowl, sift together the dry ingredients. With the mixer on low-speed, add the flour mixture (dry ingredients) slowly into the peanut butter mixture, until well combined.

Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam (use a spoon and don’t worry if the jam isn’t completely covered). Sprinkle with chopped peanuts and bake for 40-45 minutes. Cool completely and cut into squares.

*yields about 24 bars but I can usually get about 30 but cutting them small

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Chocolate Croissant Bread Pudding

Posted on December 2, 2015 | Leave a comment

IMG_9890 Our daughter Kerri made this for Thanksgiving this year and it is new to our repertoire and oh so delicious and amazingly easy to make. With the holidays quickly approaching you might want to check this one out and definitely keep it in mind for a dinner party or family gathering.  You will look like a rock star . This recipe is from Naomi Robinson and her website Bakers Royale .  Just find the best chocolate croissants you can buy out there and the rest is easy. It’s truly fuss-free and the ultimate in comfort food. Makes for an amazing dessert or brunch dish.

You can make in a 9×13 Pyrex type baking dish or a 2 small round pie dishes, or 2 smaller baking dishes.

Ingredients:

1 cup granulated sugar

8 Tablespoons butter, softened

3 large egg yolks

3 large eggs

2 cups milk ( preferably whole)

1/2 cup heavy cream

1 1/2 teaspoon vanilla extract

1/4 teaspoon salt

1 teaspoon cinnamon

1 teaspoon instant espresso powder

8-10 (1 lb.) chocolate croissants–you will be cutting into 1″ cubes

6 oz. semi-sweet chocolate chips

*confectioners sugar for dusting

Directions:

Pre-heat oven to 350 degrees. Lightly spray a 9×13 baking dish or 2 8 inch pans or 2 round pie dishes..

Place butter and sugar in a food processor and pulse until blended. Add in egg yolks, eggs, milk , cream , vanilla extract, salt, cinnamon and instant espresso powder. Pulse to blend. If no processor you can use your blender.

Cut croissants into 1 inch cubes and place them into preferred pans. Sprinkle evenly with chocolate chips. Pour custard mixture on top. Gently press down on croissant pieces to ensure even absorption.

Bake until set but still soft and a knife inserted at the center comes out clean, about 30-40 minutes. Dust with confectioners sugar just prior to serving. Serve warm or at room temperature.

This is simply amazing.

 

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Thanksgiving Corn Bread Pudding

Posted on November 20, 2015 | Leave a comment

Corn Bread Pudding out of the oven

My friend Audrey gave this to me many years ago, and it has become a staple on our thanksgiving table ever since. It just wouldn’t be Thanksgiving without it. It is a favorite in the Kolen household. Can be doubled easily just will need to cook a little longer. I cooked my double corn bread pudding for at least 45 minutes and sometimes a little longer. You’ll want to press down on the middle and make sure that it’s not too soft. If outside edges start to burn put a piece of aluminum foil over it if it’s not done. Usually another 10 – 15 minutes will work on a doubled recipe and it should look like picture. Outside edges will brown a slight bit.

*I really do think this recipe comes out best not doubled, you’d almost be best off finding a larger baking dish or using 2 9×12 dishes. You will not have the issue of it being too soft if it is in a larger baking dish or 2 9×12 baking dishes.

Ingredients:

1/2 cup butter (unsalted) 1 stick

8 oz. sour cream (lite ok but not fat-free)

8 oz.  can sweet corn (drained)

8 oz. can creamed corn

8 oz. pkg. corn muffin mix

2 eggs, lightly beaten

Directions:

Preheat oven to 350 degrees.

Melt butter, mix in beaten eggs, then add the rest of the ingredients.

Pour into glass baking dish (Pyrex is good and I spray it first.) 9 x 12 works fine, it’s not a very deep pudding.

Bake at 350 degrees for 35 minutes for single recipe and double recipe will probably cook for another 10 – 15 minutes. You’ll want middle to spring back to the touch and not be too mushy.

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Posted in breads/cakes, Dairy, Holiday, Holiday Recipes, Holiday/ Thanksgiving Recipes, sides, vegetables, vegetarian

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Banana Pudding from Magnolia Bakery – One of my Top Ten Desserts that you don’t even bake

Posted on November 3, 2015 | Leave a comment

Completely decadent and totally ridiculous in calories and richness, and I love it. It’s so very delicious. My daughter Jennifer has made this dessert numerous times over the last few years. It is actually a subtle taste of bananas, but I wouldn’t make this if I didn’t like bananas. I happen to just adore bananas and I absolutely love love this pudding. I cannot have it in the house because I will continually find an excuse to go into the fridge and eat it till it’s pretty much all gone. Jenn made it for dessert on Thanksgiving, it was one of 3 majorly desserts and it is really over the top. As full as I was and swearing I wasn’t going to eat another thing for at least a week, when I saw this  pudding I knew I was going to eat it.  She left the uneaten portion of it in my house and I couldn’t believe it I had to wake up to that bowl in the fridge. I find it impossible to resist, and I know others who suffer from this same fate. If you’re in the market for a purely decadent rich over the top dessert then this is it for you. Probably up there in my top ten desserts ever. This is from the More from Magnolia Cookbook so how could it be bad? If you’re in the market for a new dessert for Thanksgiving especially one that doesn’t require cooking this could be the one. Truly Amazing!

*this recipe really needs time , so you must start the day before to let initial pudding set, and then you’ll need at least 4 more hours minimum before serving. So you must factor time into your preparing of this awesome pudding.

Ingredients:

1 14 ounce can sweetened condensed milk

1 1 /2 cups ice-cold water

1 3.4 ounce package instant vanilla pudding mix ( preferably Jell-O brand)is there another brand?

3 cups heavy cream

1 12 ounce box Nabisco Nilla Wafers ( no substitutions) is there another brand?

4 cups sliced ripe banana

Directions:

In a small bowl, on the medium speed of an electric mixer, beat together the sweetened condensed milk and cold water until well combined, about 1 minute. Add the pudding mix and beat well, about 2 minutes more.* Cover and refrigerate for 3 – 4 hours or overnight, before continuing. It is very important to allow the proper amount of time for the pudding mixture to set.

In a large bowl, on the medium speed of an electric mixer , whip the heavy cream until stiff peaks form. Gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remains.

To assemble the dessert, select a large, wide bowl ( preferably glass) with a 4 – 5 quart capacity. Arrange one-third of the wafers to cover the bottom of the bowl, over-lapping if necessary, then one-third of the bananas and one-third of the pudding. Repeat the layering twice more, garnishing with additional wafers or wafer crumbs on the top layer of the pudding . ( Just crush up a few remainder cookies in food processor) Cover tightly with plastic wrap and allow to chill in the refrigerator for *4 hours–or up to 8 hours, but no longer! Serve and behold the love! My camera broke on Thanksgiving and I took these pictures with my Iphone, sorry I don’t have more.

Serves anywhere from 12- 15

It’s a large dessert and a substantial one. It stands alone beautifully!

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Shelly’s Pumpkin Ginger Muffins – I love Pumpkin

Posted on October 9, 2015 | 2 comments

My friend Shelly who is an excellent cook and baker gave this recipe to me back in 2012.  I wanted to try them because I love all things Pumpkin and ’tis the season. I was leaving Colorado for the season and  planned on freezing these delicious beauties so they would be here when we return. Shelly said that she freezes them, then takes them out for breakfast individually by putting the frozen muffin in the microwave  or toaster oven. A little butter and jam don’t hurt either. The list of ingredients may seem daunting. I had to shop for a few of the items, but don’t let this stop you because these are fairly healthy and a perfect brunch/breakfast item, or good for just mid-afternoon tea. They contain fiber and aren’t cloyingly sweet. I love ginger and I love pumpkin. If you don’t like the ginger spice you can cut down or eliminate the crystallized ginger. Wow, pumpkin and ginger. What more can I say? Thanks so much Shelly for your contribution.

Ingredients:

1 cup all-purpose flour

2 cups whole wheat flour

2 1/2 cups wheat bran

approx. 1/3 cup of crystallized ginger (very small pieces), available in Whole Foods and most supermarkets

2 tsp. baking soda

4 tsp. pumpkin pie spice

2 tsp. ground ginger

1/2 tsp. salt

2 cups packed brown sugar

1 15 ounce can pumpkin (not pumpkin pie filling- be careful)

2/3 cup buttermilk

2/3 cup canola oil

1/2 cup molasses

2 tsp. vanilla extract

4 large eggs (room temperature please)

raw sugar to sprinkle on top

Muffin cups (the paper kind are perfect)

Directions:

Preheat oven to 400 degrees .

Combine flour, whole wheat flour, wheat bran, pumpkin pie spice, baking soda, ginger powder and salt in a large bowl. Stir well to combine, then make a well in the center.

Combine brown sugar, canned pumpkin, buttermilk, canola oil, molasses, vanilla and eggs, and whisk it all together until well combined. Add this mixture into the flour mixture and stir well until moist. Mix in the crystallized ginger.

Coat muffin tins with baking spray. I use a 12 muffin tin. Spoon mixture into cups. I used a large tablespoon and just dropped in. (See picture.) Sprinkle raw sugar on  top of muffins before baking (use as much or as little as you like).

Bake for about 16 minutes or until cake tester comes out clean. Mine baked for 17 minutes. Let cool down and remove from pan onto wire rack. If you have no wire rack just a baking sheet will do.

Enjoy! These are delicious and pretty nutritious. Serving size should make about 24 muffins.

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Pumpkin Walnut Bread (no butter)

Posted on October 4, 2015 | Leave a comment

I just love pumpkin and I can’t stop posting about it. Pumpkin Season is here.  I love baking this bread because the smell in the house is beyond. I usually serve pumpkin bread and a banana bread in my bread basket on Thanksgiving. It’s hard to believe that there is no butter in this moist, delicious bread. I make both of these way ahead of time, because they freeze so well. You can even double the recipe if you have two loaf pans, and eat one now and tuck one away for another day like Thanksgiving. It’s a nice thing to bring to someone’s house as a gift as well if you’re so inspired.  This recipe will make one perfect loaf.

*this bread freezes beautifully for up to 8 weeks. Double wrap it in plastic and put in a resealable plastic freezer bag, and put the date on it. Defrost, still wrapped in the plastic to avoid condensation on the bread, at least 2 hours before serving. I take out of freezer the night before I’ll be using it.

Ingredients:

2 cups all-purpose flour (I sift)

3/4 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon allspice

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

1/4 teaspoon salt

2 large eggs, room temperature

1/3 cup water

1 1/2 cups sugar

1 cup canned pumpkin (not pumpkin pie filling)

1/2 cup canola oil

1 teaspoon pure vanilla extract

1 cup chopped walnuts (obviously this is optional)

You will need a 9 x 5 inch loaf pan, parchment paper, large bowl, medium bowl, whisk, silicone or rubber spatula.

Directions:

Preheat the oven to 350 degrees and position oven rack in the center of oven.

Lightly coat the loaf pan with melted butter and dust with flour, or spray with Pam. I line my loaf with a piece of parchment paper that extends one inch beyond the edge of the pan (this makes it easy to life the bread out. It is optional , just make sure you grease pan in one way or another first. If you’re not comfortable working with parchment paper, skip it. I like it but it can be tricky in a loaf pan. Just grease well, or give it a good spray.)

In a large bowl, sift the flour. Then, whisk together the flour, baking soda, cinnamon, allspice, cloves, ginger, and salt until thoroughly blended. In a medium bowl, whisk together the eggs and the water. Add the sugar and blend well. Add the pumpkin puree, vegetable oil, and vanilla extract and blend well. Add the pumpkin moisture to the dry ingredients and whisk until well blended and smooth. Add the walnuts and stir until they are well distributed. Use a spatula to scrape the batter into the prepared loaf pan.

Bake for 55 – 65 minutes, until the bread is firm to the touch and a toothpick or cake tester comes out clean from the center of loaf.  I let it cool for about 10 minutes, then I turn it out onto a rack to cool completely. I don’t freeze it until it is completely cool.

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Posted in Baked Goods, bread, breads/cakes, Breakfast Food, Cake, Holiday, Holiday/ Thanksgiving Recipes, vegetarian

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Pumpkin Spice Bundt Cake – I love Pumpkin

Posted on October 1, 2015 | 4 comments

It’s pumpkin time again! and I am clearly obsessed  with pumpkins. This is a pretty easy  to make bundt cake. Perfect for Thanksgiving or any time. You can make it ahead of time and freeze for another, or make two. While you’re making the mess anyway, you might as well bake two, and freeze one. Got this one from Gourmet Magazine. Just saying while I’m not a big raw cookie dough person I am a very big batter person and this batter was pretty delicious right out of the bowl!

Ingredients:

1 1/2 sticks (3/4 cup) unsalted butter, softened, plus additional for greasing bundt pan (or spray with Pam) I buttered this time

2 1/4 cups all-purpose flour, plus additional for dusting the pan

2 teaspoons baking powder

1 teaspoon cinnamon

3/4 teaspoon ground allspice

1/2 teaspoon salt

1 1/4 cups canned solid-pack pumpkin (from a 15 ounce can; not pie filling)

3/4 cup well-shaken buttermilk

1 teaspoon vanilla

1 1/4 cups granulated sugar

3 large eggs (room temp. is always best for baking)

Icing:

2 tablespoons plus 2 teaspoons well shaken buttermilk

1 1/2 cups confectioners sugar

You will need a 10-inch nonstick bundt pan (3 quart)

Directions:

Put oven rack in middle position and preheat oven to 350 degrees. Butter/spray bundt pan generously then dust with flour and knockout excess flour.

Whisk together flour ( 2 1/4 cups) , baking powder, baking soda, cinnamon, allspice, and salt in a bowl. Whisk together pumpkin, 3/4 cup buttermilk and vanilla in another bowl.

Beat butter ( 1 1/2 sticks) and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 – 5 minutes, then add eggs and beat another minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.

Spoon batter into pan, smoothing top, then bake until a cake tester or wooden pick inserted into center of cake comes out clean, 45 – 50 minutes. Cool cake on a rack for about 30 minutes, then invert cake , mine slid right out onto rack. I completely cooled cake for a few hours before I iced it. You can ice while cake is still warm however. I would let it sit for at least 1 hour before I iced though. It came out perfectly. Icing will get hard on the cake and be very white, it’s a beautiful presentation.

Icing:

While the cake is cooling, whisk together buttermilk and confectioner’s sugar until smooth. Drizzle icing over warm cake, then cool cake completely. Icing will harden slightly.

Cake can be made 3 days ahead and kept in an airtight container, I would ice it when I planned on serving it.

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Break-the-Fast Food – Blintz Souffle

Posted on September 21, 2015 | 2 comments

Here we go again…another holiday to cook for. Most of breaking the fast is taking in bagels, fish, etc. Easy to do. But I still try to make a few dishes and this recipe is an oldie but a goodie. I have been making this recipe since 1975 and it never gets old.  This dish can be assembled ahead of time, kept in the refrigerator and baked right before eating. This is a keeper and a tradition in my house. Always delicious. You can buy almost any of the frozen blintzes. Some stores have homemade ones, but it doesn’t really make that big of a difference with this recipe. Enjoy! This is super easy, with excellent results.

INGREDIENTS:

6 blintzes (you can use cheese or fruit-filled, whichever you like. Depending on how many people I’m feeding, I usually make 1 fruit and 1 cheese tray)

2 eggs

1/4 cup sugar

1 tbsp. unsalted butter or margarine

3/4 cup sour cream (lite is fine but I wouldn’t use fat-free)

1 tsp. vanilla

Dash of cinnamon

DIRECTIONS:

Preheat oven to 350 degrees.

Melt butter or margarine in saucepan. Spray baking dish with Pam spray (Original). Mix remaining ingredients in a bowl together. Place frozen blintzes in baking dish. I usually use a 9×13 size dish but anything close to that will work. You can double the recipe, in which case you’d obviously need a larger baking dish (you need room for the blintzes to expand a little and for the egg mixture to rise around it. Don’t spread it too thin.) Pour the melted butter on top of the frozen blintzes, followed by the sour cream mixture. Bake at 350 degrees for approx. 30-40 minutes. Let it sit for a few minutes out of the oven before cutting into it.

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Posted in Baked Goods, breakfast, Breakfast Food, Dairy, fruit cobblers, Holiday, Holiday Recipes

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Baked French Toast — all time best

Posted on September 18, 2015 | Leave a comment

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DSCN4294I posted this originally back in October 2011 for Yom Kippur break fast. It is truly one of the best French toast recipes I’ve ever made.  I include it every year since my friend Ilene Stern gave it to me. I never have a single piece left. Delicious and decadent, perfect brunch and breakfast food. I almost always include it in my Mother’s Day Brunch as well. Once you’ve made this recipe there is no turning back, your whole family will love it and you’ll have to make it every time.

The only downside is that you must prepare and refrigerate the night before without cooking it, you cannot cook this dish till you’re ready to eat it, the bottom will get hard like a caramel candy would. So cook right before you’re going to serve. Enjoy!

*recipe as is should serve 6- 8 if you have more people make 2 trays!

Ingredients:

1 cup packed light brown sugar

1 stick unsalted butter

2 tbsp. corn syrup ( I use Karo Original light corn syrup)

5 eggs (room temperature please)

1 1/2 cups milk ( you can use low-fat, I use Skim Plus)

1 tbsp. vanilla

1 package of sliced cinnamon bread. ( Pepperidge Farm is fine) if you can get thick slices it’s great , but the thin kind will work just double stack them it will be fine) You probably will use 12 slices of bread per tray. You will have 6 stacks of 2 slices each, 12 slices total, or 6 thick slices of cinnamon bread. If you can’t find just cinnamon bread use raisin cinnamon bread it’s easier to find .

Directions:

Melt butter, add brown sugar and corn syrup and combine well. Spray a 9×13 baking dish, Pyrex works well here. Pour butter mixture into baking dish and arrange bread slices flat in the mixture ( you will double stack the thin sliced bread) Unless the bread is 1″thick you will be doubling the standard sliced bread. Squeeze the bread to fit–it should hold 12 slices ( 6 double stacks), 3 on each side of a 9×13 baking dish.

In a blender mix the eggs, milk and vanilla and pour over the bread slices, covering them completely. Cover and refrigerate overnight. The bread will absorb all the liquid by the morning, so if you need to travel with it will be fine.

Uncover and bake in a preheated 350 degree oven for 30 minutes. Once it’s out of the oven you can dust with powdered sugar, but not necessary. Serve right from the baking dish.

*if you let this sit out too long before serving, the bottom may get hard like a praline candy. It never ever lasts long enough for this to happen at my table.

Look at my original recipe post on October 5 2011. More Break Fast: the all-time best Baked French Toast, I swear.

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Posted in Baked Goods, bread, breads/cakes, breakfast, Breakfast Food, Dairy, Eggs, Holiday, Holiday Recipes