‘Dessert’ Articles at Sweetnicks, Page 3

Recipe: Chocolate Decadence

February 24, 2010 · Narrative

This. This recipe from Cooking Light magazine. Chocolate Decadence. Pure perfection.

I have a confession to make. I have totally let you down. I have had this one dessert in my back pocket for a few years now. Well, more than a few. Nearly seven to be exact. Although I have mentioned it a few times here, I haven’t given its proper due. Tonight, it’s time to right that wrong.

Chocolate Decadence. A dessert from Cooking Light magazine. That means less guilt. THIS is the dessert to impress your dinner guests with. THIS is the dessert to make when you want to celebrate something. THIS is the dessert to make a special guy to cap off a very special meal. THIS is the dessert that will not fail you. THIS is the one that is restaurant quality but is deceptively simple to make. THIS is the one that has a slow sugar rush that slowly creeps up your face to your forehead and gives you all sorts of fuzziness as it leads you to your happy place. THIS is that dessert. If you make no other recipes from here, make this one. You likely have all the ingredients right in your kitchen cabinet. Just make it. Trust me.

Project 365
February 24, 2010, Photo #54

A Story for Next Week

For now, just a picture. I love this one. Took it this morning. Next week, the story to go along with it.

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Charmin’ Cherry Bars

February 4, 2010 · Narrative

I just love that naughty piece of toasted coconut standing straight up in the back of this picture. Kind of reminds me of my grey hair. I have just a few pieces, but they’re wiry as all get-out and there are one or two shorter pieces that are stubborn and stick straight up. Drives me mad.

So desserts. Desserts are one of the overlooked categories of Super Bowl parties. Dips. Chilis. Finger food galore. Beer. Chips. And then dessert. A complete after-thought. But given that Valentine’s Day is right on the heels of the big game, it’s fair to say we more than make up for it with the thrust of chocolate, sweets and desserts that quickly follow. But if you’re looking for a dessert recipe for this weekend, you just might want to try these bars. They cut nice and neat, are easy to eat with your fingers, and taste good to boot. What more could you want, right?

I was actually looking for a good muffin recipe (got one?) when I found this one for Charmin’ Cherry Bars. It from a Pillsbury cookbook, Best of the Bake-Off Cookies and Bars. And the recipe? From the 1951 Bake-Off. I love that it’s a recipe that is some 60+ years old, but is still just as relevant today as it was back then. The base is shortbread, and the filling is just a touch creamy with just a bit of crunch from the walnuts and a bite from the cherries. The only change I made was that I used dried cherries, instead of maraschino cherries. No real reason why except for the fact that the maraschino jar in the fridge had just the juice in it, no more cherries.

If you’re watching your figure, these aren’t too terrible, with 130 calories per piece and 6 grams of fat. Not wonderful, but not terrible. More nachos on Sunday for you!

Project 365
February 4, 2010, Photo #35

I have a lidded jar on a shelf in the middle of the pantry. A tight-fitting lidded jar. On the fourth shelf down. Inside the jar are some assorted mints and gum. See that leg of the chair in the left side of the picture? That would be the chair my daughter dragged over to the pantry. To get the lidded jar. With the tight-fitting lid. To help herself to some gum and mints. When she was caught red-handed, she scurried over to try and clean up her mess, but I told her she had to wait so I could take a picture of her thievery. She liked that idea enough that she wanted to be in the second picture herself. The scene of the crime. And the perpetrator.

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Recipe: Toffee Crack

June 11, 2009 · Narrative

Yesterday I ran into the grocery store to grab a few items after work. I forgot light bulbs. You’d think the fact that two out of three bulbs in the kitchen were out would have been enough to remember, but it wasn’t. So after dinner, I decided the kids and I would walk to the grocery store to get the light bulbs. It was perfect walking temperature, we got exercise and yes, I got my light bulbs. On the way down, we dropped off a CARE package of Toffee Crack to neighbors.

This recipe has been floating around for probably nearly as long as Monkey Munch. I first had it about six years ago at an office potluck. One of the employee’s wives made it and it was gobbled up in no time flat. Everyone oohed and ahhed once they saw how easy the recipe was and it quickly made the rounds.

Around here, a box of Saltines doesn’t last very long, so I had to hide a sleeve for the recipe. Madeline and Nick both devour them. Something I don’t begin to understand. A plain Saltine is pretty flavorless, if you ask me, but it makes them happy. I, on the other hand, love them with an ultra-thin layer of soft butter and a nice slice of sharp Cheddar.

Toffee Crack (and I’m trying to remember the other name the sweet treat went by, but you know, that whole memory thing…) is crazy simple to make and a tasty disguise for the standard Saltine. I don’t know if I’d go so far as to use the word toffee when describing the overall taste, because I think the chocolate tends to take center stage. No matter what you call it, it’s something different that satisfies a sweet craving … and then some.

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Hummingbird Cake

May 12, 2009 · Narrative

Last week, I gave the kids in car pool a choice … strawberry cupcakes or a Hummingbird Cake. Hummingbird Cake won hands down, no doubt because they had no idea what it was. I love the adventurous spirit … we could all use a little more of that sometimes.

Of course, midway through making the darn thing, I was cursing letting the kids make the choice to begin with. I can count on one hand (and have fingers leftover) how many times I have made a double layer cake, let alone a triple layer cake, which this was. I was trying to hurry the process along so I could get the kids off to bed and the layers were sliding all over the place. I also r-e-a-l-l-y suck at frosting layered cakes. Truly.

I was tempted to skip the cream cheese-based frosting and going with my to-die-for buttercream, but I ended up keeping with the original recipe. It took great restraint, I assure you. By the time I was done, the frosting was soft and the cake ultra-messy. I slid the plate into the refrigerator and herded the kids upstairs. I was sure the next morning would be a sad one indeed, with a lopsided, unedible cake waiting for me in the fridge. As I got Nick ready to head out the door, I snuck a little piece. What? Is there a problem with cake for breakfast? It has fruit in it! Besides, I wanted to see how terrible it was.

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Chocolate Chip Dream Bars

November 21, 2004 · Sweets

Chocolate Chip Dream Bars
Recipe courtesy of Betty Crocker’s Baking for Today

Bars

1/2 cup packed brown sugar
1/3 cup butter or margarine, softened
1 cup all-purpose flour
2 eggs
1 cup packed brown sugar
1 teaspoon vanilla
2 tablespoons all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 bag (6 ounces) semisweet chocolate chips (1 cup)
1 cup milk chocolate chips

Chocolate Glaze

3/4 cup milk chocolate chips
2 teaspoons vegetable oil

Heat oven to 350°F. In medium bowl, mix 1/2 cup brown sugar and the butter. Stir in 1 cup flour. Press in ungreased rectangular pan, 13x9x2 inches. Bake 10 minutes.
Meanwhile, in medium bowl, mix eggs, 1 cup brown sugar and the vanilla. Stir in 2 tablespoons flour, the baking powder and salt. Stir in semisweet and milk chocolate chips. Spread over crust.
Bake bars 15 to 20 minutes or until golden brown. Cool completely in pan on wire rack.
In 1-quart saucepan, heat all Chocolate Glaze ingredients over low heat, stirring constantly, until chocolate is melted. Drizzle glaze over cooled bars. Refrigerate at least 1 hour until firm. For bars, cut into 8 rows by 4 rows. Store at room temperature.

Originally made and reviewed here.