Category Archives: Dessert

Caryn’s “Homemade” Cinnamon Rolls

1 roll of frozen bread dough, defrosted & at room temperature, or Trader Joe’s pizza dough

1 stick butter, melted

1/2 cup sugar & 1 tsp cinnamon mixed together

Spray clean countertop with Pam. Roll dough to about 1/4″ thickness or 9×13″. Brush liberally with melted butter. Sprinkle liberally with cinnamon-sugar. Roll up dough, jelly roll-style. Slice into 12-14 slices. Place rolls into a greased pie pan or baking pan and let rest for about 20 minutes or so, covered with a towel. Brush tops of cinnamon rolls with butter and bake at 375 for about 18-22 minutes, until lightly browned.

*If using Trader Joe’s whole wheat pizza dough, try using brown sugar instead of white sugar with the cinnamon. Also, cook at 400 instead of 375.


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Filed under Bread, Breakfast, Comfort Food, Dessert

Valentine’s Day Fudge

I found this super easy recipe on while searching for Valentine desserts. The conversation hearts in the photo look great, but I used Valentine-colored M&M’s instead. (That’s what happens when you wait until February 14 to buy conversation hearts: they’re all gone.)

Dark Chocolate Layer:

1 1/4 cups semi-sweet chocolate chips

1/2 cup sweetened condensed milk

dash of salt

White Chocolate Layer:

1 1/4 cups white chocolate chips

1/2 cup sweetened condensed milk

dash of salt

1. Line an 8″ square pan with foil. Set aside.

2. Microwave the ingredients for the dark chocolate layer for 30 seconds.  Stir and then microwave for another 30 seconds. Repeat until smooth. Spread over foil-lined pan.

3. In another dish, microwave the white chocolate ingredients in the same way, only stop every 20 seconds instead. (White chocolate tends to scorch.) Spread over dark chocolate layer.

4. While fudge is still warm, carefully score into 1″ pieces with a knife. Press a conversation heart or M&M onto each scored square.

5. Refrigerate at least 2 hours or until firm. 

6. Carefully lift out the block of fudge and peel off the foil. Cut onto the scored lines. Place each square of fudge in a mini muffin cup or wrap in colored cellophane with twist ties or pipe cleaners at the ends.

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Filed under Candy, Chocolate, Christmas, Cooking with Kids, Dessert, Mike's favorite, No oven necessary.

Bavarian Strawberry Pie

Kathryn Anderson of Wallkill, NY submitted this recipe to Taste of Home.

2 1/2 cups flaked coconut

1/3 cup butter, melted

1 quart fresh strawberries, sliced

3/4 cup sugar

1 envelope unflavored gelatin

1/2 cup cold water

2 tsp lemon juice

1 cup heavy whipping cream, whipped

In a small bowl, combine coconut and butter. Press onto the bottom and up the sides of a greased 9″ pie plate. Bake at 300 for 30-35 minutes or until lightly browned (cover edges loosely with foil to prevent overbrowning if necessary). Cool on a wire rack.

In a large bowl, combine strawberries and sugar; let stand for 15 minutes. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over medium heat until gelatin is dissolved; stir in lemon juice. Stir into strawberry mixture. Cool to room temperature. Fold in whipped cream. Pour into crust. Refrigerate for at least 4 hours before slicing.

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Filed under Dessert, Pie

Heavenly Chocolate Mousse Bars

Betty Crocker says: “Whipping cream will form stiff peaks faster if you chill the bowl and beaters before using.”

1 lb 15 oz pouch sugar cookie mix

butter and egg called for on cookie mix pouch

12 oz bag semisweet chocolate chips (2 cups)

8 oz cream cheese, softened

1 1/2 cups whipping cream

1. Heat oven to 350. Make cookie dough as directed on package. Spread in bottom of ungreased 13 x 9″ pan.

2. Bake 12-15 minutes or until light golden brown. Cool completely.

3. In a small microwavable bowl, microwave 1 cup of the chocolate chips uncovered on High 1 minute or until melted. In medium bowl, beat cream cheese with electric mixer until smooth. Beat in melted chocolate. In another bowl, beat 1 cup whipping cream with electric mixer on high speed until stiff peaks form. Fold into chocolate-cream cheese mixture until well blended. Spread over cooled cookie base. Cover; refrigerate 1 hour or until set.

4. In same small bowl, microwave remaining 1 cup chocolate chips uncovered on High 1 minute or until melted. Stir in remaining 1/2 cup whipping cream until blended. Spoon warm chocolate mixture over mousse; spread evenly. Refrigerate 30 minutes or until set. Cut into 9 rows by 4 rows. Store in refrigerator.

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Filed under Cake, Chocolate, Christmas, Cookies, Cooking with Kids, Dessert

Cannoli, Adapted by Caryn’s Mom

1 cup powdered sugar

1 pint part-skim ricotta

1/2 cup blanched silvered almonds

1/3 cup mini semi-sweet chocolate chips

1 T amaretto liqueur

12 cannoli shells

1 T powdered sugar

1 T unsweetened cocoa powder

12 maraschino cherries

1. In a large bowl, stir ricotta & 1 cup sugar. Add almonds, chips, and liqueur.

2. Pipe into cannoli shells from the center-out.

3. Sprinkle plates with sugar and cocoa or sprinkle on cannoli. Garnish with cherries.

* 1/8 tsp almond extract mixed with 1 T water can be used for the liqueur

* Caryn’s mom adds a little whipped cream to ricotta mixture

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Filed under Cheese, Chocolate, Dessert, Entertaining, Italian, No oven necessary.

Butterscotch Oatmeal Bars

This is a Paula Deen recipe.

2 cups all-purpose flour

1 1/2 cups packed brown sugar

1 cup quick-cooking oats

1 tsp baking powder

1/2 tsp salt

1 cup butter, melted

1 cup semisweet chocolate chips (6 oz)

1 cup chopped pecans

14 oz can sweetened condensed milk

1. Heat oven to 350. Generously spray 13 x 9 ” pan with Pam.

2. In a large bowl, mix flour, brown sugar, oats, baking powder and salt. Stir in butter. Press 3 cups of mixture evenly in bottom of pan. Bake 10 minutes.

3. Sprinkle chocolate chips, butterscotch chips and pecans evenly over partially baked crust. Pour condensed milk evenly over top. Sprinkle with remaining oat mixture.

4. Bake 30 minutes longer. Cool completely in pan on cooling rack, about 2 hours. Cut into 6 rows by 4 rows.

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Filed under Cake, Candy, Chocolate, Christmas, Comfort Food, Cookies, Dessert, Thanksgiving

Cranberry Crumb Bars

I chose this image for the beautiful plate!

Crust & Topping:

2 1/2 cups all-purpose flour

1 cup sugar

1 tsp baking powder

1/4 tsp salt

1 cup butter

1 egg

1/4 tsp cinnamon


4 cups fresh or frozen cranberries

1 cup sugar

juice of 1/2 orange (4 tsp)

1 T cornstarch

1 tsp vanilla

1. Heat oven to 375. Green 13 x 9 pan with butter or Pam.

2. In a large bowl, mix flour, 1 cup sugar, baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in egg. Press 2 1/2 cups of crumb mixture in bottom of pan. Stir cinnamon into remaining crumb mixture; set aside.

3. In a medium bowl, stir all filling ingredients. Spoon evenly over crust. Spoon reserved crumb mixture evenly over filling.

4. Bake 45-55 minutes until top is light golden brown. Cool completely. Refrigerate until chilled. Cut into 6 rows by 4 rows. Store tightly covered in refrigerator.

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Filed under Christmas, Cookies, Dessert, Thanksgiving