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DESSERT

DESSERT

Brown Butter Snickerdoodles

If you are a fan of traditional snickerdoodle cookies, then I have a treat for you today! Here’s a recipe with a delicious spin on the classic old fashioned snickerdoodle cookie.

Made with browned butter and a heaping dose of brown sugar, these cookies are certain to be a hit at your neighborhood cookie exchange!

If you haven’t experienced browned butter yet, you are seriously missing out. It has a way of giving cookies a nutty richness and depth that regular plain butter just can’t replicate. And all of that brown butter really shines through in these snickerdoodles!

Soft and gooey on the inside, crispy on the outside, and packed nutty and caramel flavors. Simply incredible!

Ingredients:

1 cup (2 sticks) unsalted butter

2 3/4 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1 tablespoon plus 2 teaspoons cinnamon, divided

1/2 teaspoon salt

2 large eggs

1 tablespoon whole milk

1 cup plus 3 tablespoons granulated sugar, divided

1/2 cup packed light brown sugar

How to make Brown Butter Snickerdoodles:

Step 1. In a 10-inch skillet over medium-high heat, melt butter. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove from heat and transfer to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-low speed for 5-7 minutes to cool the butter to room temperature.

Step 2. In a medium bowl, whisk the flour, cream of tartar, baking soda, 1 teaspoon of cinnamon, and salt together.

Step 3. In a small bowl, whisk the eggs and milk until combined.

Step 4. When the butter has cooled, in the bowl of a stand mixer fitted with the paddle attachment, beat together the browned butter, granulated sugar and brown sugar until combined and no lumps remain, about 2 minutes. With the mixer on low, slowly add the egg mixture beating until well combined. With the mixer on low speed, add the dry ingredients in 3 additions, beating just until the dough comes together. Cover the bowl and chill the dough in the refrigerator for at least 1 hour or up to 24.

Step 5. When ready to bake, preheat oven to 400 F. Line two baking sheets with parchment. Place the remaining 3 tablespoons sugar and 4 teaspoons of cinnamon for rolling in a shallow bowl.

Step 6. Roll 2 ounces of dough (about two heaping tablespoons) into a ball between your palms, roll the ball in the cinnamon-sugar mixture, and then place it on the prepared baking sheet spacing the balls about 2 inches apart. If you desire a thinner cookie, flatten the tops of each cookie very slightly with your hand.

Step 7. Bake cookies one sheet at a time, until tops slightly cracked and edges are just set, about 10 minutes. Transfer the baking sheet to a wire rack and let the cookies cool on the sheet for 2 minutes, then using a wide metal spatula, transfer the cookies to the rack to cool completely.

Enjoy!

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If you are looking for Classic Cake Recipes, then check this 5 stars red velvet cake recipe!

Brown Butter Snickerdoodles

Yield:
about 20 cookies
Cook Time:
25 minutes
Total Time:
25 minutes

If you are a fan of traditional snickerdoodle cookies, then I have a treat for you today! Here’s a recipe with a delicious spin on the classic old fashioned snickerdoodle cookie.

Print

Brown Butter Snickerdoodles

Ingredients

  • 1 cup (2 sticks) unsalted butter
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 tablespoon plus 2 teaspoons cinnamon, divided
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 tablespoon whole milk
  • 1 cup plus 3 tablespoons granulated sugar, divided
  • 1/2 cup packed light brown sugar

Instructions

  • In a 10-inch skillet over medium-high heat, melt butter. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove from heat and transfer to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-low speed for 5-7 minutes to cool the butter to room temperature.
  • In a medium bowl, whisk the flour, cream of tartar, baking soda, 1 teaspoon of cinnamon and salt together.
  • In a small bowl, whisk the eggs and milk until combined.
  • When the butter has cooled, in the bowl of a stand mixer fitted with the paddle attachment, beat together the browned butter, granulated sugar and brown sugar until combined and no lumps remain, about 2 minutes. With the mixer on low, slowly add the egg mixture beating until well combined. With the mixer on low speed, add the dry ingredients in 3 additions, beating just until the dough comes together. Cover the bowl and chill the dough in the refrigerator for at least 1 hour or up to 24.
  • When ready to bake, preheat oven to 400 F. Line two baking sheets with parchment. Place the remaining 3 tablespoons sugar and 4 teaspoons of cinnamon for rolling in a shallow bowl.
  • Roll 2 ounces of dough (about two heaping tablespoons) into a ball between your palms, roll the ball in the cinnamon-sugar mixture, and then place it on the prepared baking sheet spacing the balls about 2 inches apart. If you desire a thinner cookie, flatten the tops of each cookie very slightly with your hand.
  • Bake cookies one sheet at a time, until tops slightly cracked and edges are just set, about 10 minutes. Transfer the baking sheet to a wire rack and let the cookies cool on the sheet for 2 minutes, then using a wide metal spatula, transfer the cookies to the rack to cool completely.

Notes

Source: Tracey’s Culinary Adventures, originally from Baked Elements by Matt Lewis and Renato Poliafito

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cakes/ DESSERT

Hawaiian Wedding Cake

I love this recipe!!! Everyone I have made this cake for always ask me to make it again. One individual only eats sweets once a year and the cake that is asked for is this cake.

Make this recipe the next time you want to wow your guests.

The perfect choice for any party, a wedding or a birthday party!

Prep Time: 25 minutes | Cook Time: 30-40 minutes | Servings: 14

Ingredients:

For the cake:

2 C. All purpose flour

1 C. Granulated sugar

½ C. Brown sugar

2 large eggs

1 tsp. Baking powder

1 Can of crushed pineapple in juice not drained (20 oz.)

1 C. Chopped walnuts

1 C. Shredded coconut

1 tsp. Cinnamon

Pinch nutmeg

1 tsp. Vanilla extract

For the icing:

1 ½ C. Heavy whipping cream

8 oz. Cream cheese softened

1 C. Granulated sugar

1 tsp. Vanilla extract

Toasted shredded coconut

How to make Hawaiian Wedding Cake:

Step 1. Preheat the oven to 350 degrees.

Step 2. Add the ingredients for the cake to a mixing bowl, and beat until completely combined.

a. adding Granulated sugar

b. Adding Baking powder

c. Adding crushed pineapple

d. Adding Chopped walnuts

e. Adding Shredded coconut

f. Adding Cinnamon

Step 3. Pour the batter into a well-greased 9×13 baking dish.

Step 4. Bake for 30-40 minutes, or until browned and cooked completely through.

Step 5. Let the cake cool completely.

Step 6. When ready, beat the heavy whipping cream in a mixing bowl until it forms stiff peaks, and set aside.

Step 7. Add the rest of the ingredients for the icing to a mixing bowl, and beat until smooth and creamy.

Step 8. Fold the heavy whipping cream into the icing mixture until combined.

Step 9. Spread the icing on the cake in an even layer, and top with the toasted coconut flakes.

Enjoy!

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Hawaiian Wedding Cake

Yield:
14
Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
1 hour

Print

Hawaiian Wedding Cake

Ingredients

  • 2 C. All purpose flour
  • 1 C. Granulated sugar
  • ½ C. Brown sugar
  • 2 Large eggs
  • 1 tsp. Baking powder
  • 1 Can of crushed pineapple in juice not drained (20 oz.)
  • 1 C. Chopped walnuts
  • 1 C. Shredded coconut
  • 1 tsp. Cinnamon
  • Pinch nutmeg
  • 1 tsp. Vanilla extract
  • 1 ½ C. Heavy whipping cream
  • 8 oz. Cream cheese softened
  • 1 C. Granulated sugar
  • 1 tsp. Vanilla extract
  • Toasted shredded coconut

Instructions

  • Preheat the oven to 350 degrees.
  • Add the ingredients for the cake to a mixing bowl, and beat until completely combined.
  • Pour the batter into a well greased 9x13 baking dish.
  • Bake for 30-40 minutes, or until browned and cooked completely through.
  • Let the cake cool completely.
  • When ready, beat the heavy whipping cream in a mixing bowl until it forms stiff peaks, and set aside.
  • Add the rest of the ingredients for the icing to a mixing bowl, and beat until smooth and creamy.
  • Fold the heavy whipping cream into the icing mixture until combined.
  • Spread the icing on the cake in an even layer, and top with the toasted coconut flakes.
Nutrition Information:

Yield: 14
Serving Size: 1

Amount Per Serving:
Calories: 488Total Fat: 25gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 72mgSodium: 151mgCarbohydrates: 63gNet Carbohydrates: 0gFiber: 3gSugar: 46gSugar Alcohols: 0gProtein: 6g

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cakes/ DESSERT

Mississippi Mud Cake

This MISSISSIPPI MUD CAKE would be perfect to serve for guests!!

It’s soooo gooey, marshmallow-y, and delicious!

My grandmother used to make this once we pay her visit, but with pecans on top

Prep Time: 25 minutes | Cook Time: 25 minutes | Servings: 16

Ingredients:

For the cake:

1 C. Butter unsalted and softened

1 ½ C. Granulated sugar

1 ½ C. All-purpose flour

½ C. Cocoa powder

4 large eggs

2 tsp. Vanilla extract

1 C. Chopped pecans

4 C. Mini Marshmallows

For the icing:

16 oz. Confectioners sugar

½ C. Whole milk

½ C. Cocoa powder

¼ C. Butter unsalted and softened

How to make Mississippi Mud Cake:

Step 1. Preheat the oven to 350 degrees.

Step 2. Beat together the butter and sugar for the cake in a mixing bowl.

Step 3. Add in the flour, cocoa powder, eggs, and vanilla extract until well combined.

a.

b.

c.

Step 4. Fold in the chopped pecans.

Step 5. Spread the batter in an even layer in a well greased 9×13 baking dish.

Step 6. Bake for 25 minutes until cooked completely through.

Step 7. Immediately pour the marshmallows on top of the cake when removed from the oven and let them sit. Once they are soft and melted, spread them evenly over the top of the cake.

Step 8. Mix together the ingredients for the icing until smooth and creamy.

a.

b.

Step 9. Spread the icing over the top of the cooled cake, and serve.

Enjoy!

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Mississippi Mud Cake

Yield:
16
Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes

Print

Mississippi Mud Cake

Ingredients

  • 1 C. Butter unsalted and softened
  • 1 ½ C. Granulated sugar
  • 1 ½ C. All purpose flour
  • ½ C. Cocoa powder
  • 4 Large eggs
  • 2 tsp. Vanilla extract
  • 1 C. Chopped pecans
  • 4 C. Mini Marshmallows
  • 16 oz. Confectioners sugar
  • ½ C. Whole milk
  • ½ C. Cocoa powder
  • ¼ C. Butter unsalted and softened

Instructions

  • Preheat the oven to 350 degrees.
  • Beat together the butter and sugar for the cake in a mixing bowl.
  • Add in the flour, cocoa powder, eggs and vanilla extract until well combined.
  • Fold in the chopped pecans.
  • Spread the batter in an even layer in a well greased 9x13 baking dish.
  • Bake for 25 minutes until cooked completely through.
  • Immediately pour the marshmallows on top of the cake when removed from the oven and let them sit. Once they are soft and melted, spread them evenly over the top of the cake.
  • Mix together the ingredients for the icing until smooth and creamy.
  • Spread the icing over the top of the cooled cake, and serve.
Nutrition Information:

Yield: 16
Serving Size: 1

Amount Per Serving:
Calories: 484Total Fat: 21gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 85mgSodium: 34mgCarbohydrates: 71gNet Carbohydrates: 0gFiber: 2gSugar: 55gSugar Alcohols: 0gProtein: 5g

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DESSERT

Old Fashioned Apple Dumplings

This is my grandmother’s old-fashioned Apple Dumpling recipe! So special and unique!

Made with only a few ingredients, these dessert dumplings are guaranteed to be a hit!

As I’ve mentioned in other posts, dessert is my weakness. I mean just like at my DESSERT POSTS. So good, right? If I could make a new dessert every day, I probably would.

Prep Time: 20 minutes | Cook Time: 50 minutes | Servings: 4

Ingredients:

2 Refrigerated pie crusts

4 Granny smith apples cored

6 Tbsp. Butter unsalted

½ C. Brown sugar

1 tsp. Cinnamon

¼ tsp. Nutmeg

2 C. Water

1 ½ C. Granulated sugar

1 ½ tsp. Vanilla extract

How to make Old Fashioned Apple Dumplings:

Step 1. Preheat the oven to 400 degrees.

Step 2. Roll the pie crusts out flat and cut each one in half.

Step 3. Place a cored apple in the center of each piece of pie crust.

Step 4. Stuff each apple with 1 tbsp butter, set the remaining 2 tbsp of butter aside.

Step 5. Fill the center of each apple with some brown sugar, and sprinkle the rest of it evenly between the four apples at their base on the pie crust.

Step 6. Sprinkle the cinnamon and nutmeg over the apples.

Step 7. Fold the edges of the pie crust up and around the apple, pinching the edges closed as you go.

Step 8. Place the covered apples in a well greased 9×9 baking dish.

Step 9. On the stove, bring the water, granulated sugar, vanilla, and remaining butter to a boil. Boil for 5 minutes stirring often.

a.

b.

Step 10. Pour the sauce mixture over the apples in the baking dish.

Step 11. Bake for 50 minutes and serve.

Enjoy!

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Old Fashioned Apple Dumplings

Yield:
4
Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
1 hour 10 minutes

Print

Old Fashioned Apple Dumplings

Ingredients

  • 2 Refrigerated pie crusts
  • 4 Granny smith apples cored
  • 6 Tbsp. Butter unsalted
  • ½ C. Brown sugar
  • 1 tsp. Cinnamon
  • ¼ tsp. Nutmeg
  • 2 C. Water
  • 1 ½ C. Granulated sugar
  • 1 ½ tsp. Vanilla extract

Instructions

  • Preheat the oven to 400 degrees.
  • Roll the pie crusts out flat and cut each one in half.
  • Place a cored apple in the center of each piece of pie crust.
  • Stuff each apple with 1 tbsp butter, set the remaining 2 tbsp of butter aside.
  • Fill the center of each apple with some brown sugar, and sprinkle the rest of it evenly between the four apples at their base on the pie crust.
  • Sprinkle the cinnamon and nutmeg over the apples.
  • Fold the edges of the pie crust up and around the apple, pinching the edges closed as you go.
  • Place the covered apples in a well greased 9x9 baking dish.
  • On the stove, bring the water, granulated sugar, vanilla and remaining butter to a boil. Boil for 5 minutes stirring often.
  • Pour the sauce mixture over the apples in the baking dish.
  • Bake for 50 minutes and serve.
Nutrition Information:

Yield: 4
Serving Size: 1

Amount Per Serving:
Calories: 989Total Fat: 40gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 46mgSodium: 375mgCarbohydrates: 156gNet Carbohydrates: 0gFiber: 6gSugar: 111gSugar Alcohols: 0gProtein: 6g

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cakes/ DESSERT

Lemon Cake to Die For

This cake is ridiculously simple to make and takes no time at all to bake.

Whether you are hosting a baby shower, bridal shower, Easter dinner, or just want a delicious dessert; this easy lemon cake recipe is sure to be a crowd-pleaser.

This Lemon Cake is super moist and flavorful.

You can make this easy homemade lemon cake for all your parties and get-togethers! It will win over any crowd.

Prep Time: 15 minutes | Cook Time: 30-35 minutes | Servings: 12

Ingredients:

For the cake:

1 Box Yellow cake mix

1 Box Lemon instant pudding mix

⅔ C. Oil

⅔ C. Water

4 large eggs

1 tsp. Vanilla extract

For the glaze:

2 C. Confectioners sugar

2 Tbsp. Butter unsalted and melted

2 Tbsp. Heavy whipping cream

¼ C. Lemon juice

How to make Lemon Cake to Die For:

Step 1. Preheat the oven to 350 degrees.

Step 2. Add all of the ingredients for the cake to a mixing bowl, and beat until well combined.

a.

b.

c.

Step 3. Layer the cake batter into a well-greased 9×13 baking dish and bake 30-35 minutes until cooked through.

Step 4. In a mixing bowl, combine the ingredients for the glaze until smooth and creamy.

a.

b.

c.

Step 5. Pour the glaze over the warm cake and distribute evenly.

Step 6. Allow the cake to cool and glaze to harden before serving.

Enjoy!

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Lemon Cake to Die For

Yield:
12
Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes

Print

Lemon Cake to Die For

Ingredients

  • 1 Box Yellow cake mix
  • 1 Box Lemon instant pudding mix
  • ⅔ C. Oil
  • ⅔ C. Water
  • 4 Large eggs
  • 1 tsp. Vanilla extract
  • 2 C. Confectioners sugar
  • 2 Tbsp. Butter unsalted and melted
  • 2 Tbsp. Heavy whipping cream
  • ¼ C. Lemon juice

Instructions

  • Preheat the oven to 350 degrees.
  • Add all of the ingredients for the cake to a mixing bowl, and beat until well combined.
  • Layer the cake batter into a well greased 9x13 baking dish and bake 30-35 minutes until cooked through.
  • In a mixing bowl, combine the ingredients for the glaze until smooth and creamy.
  • Pour the glaze over the warm cake and distribute evenly.
  • Allow the cake to cool and glaze to harden before serving.
Nutrition Information:

Yield: 12
Serving Size: 1

Amount Per Serving:
Calories: 415Total Fat: 19gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 71mgSodium: 378mgCarbohydrates: 59gNet Carbohydrates: 0gFiber: 1gSugar: 38gSugar Alcohols: 0gProtein: 4g

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DESSERT

Peach Cobbler Stuffed Cones

Peach Cobbler Waffle cone stuffed with cheesecake filling is absolutely a hit everyone in the house fall in love once they taste them  

Omg.. it was absolutely amazing, but sad I had to share

If you love cobbler, this is definitely for you, you need to make these goodies not tomorrow not next week, but NOW!

Now, enough talking find below the printable recipe and pictured step by step.

Prep Time: 30 minutes | Cook Time: 25-30 minutes | Servings: 6

Ingredients:

For the Cones:

6 Waffle ice cream cones

1 C. White chocolate chips

2 Tbsp. Coconut oil

6 Cinnamon graham crackers ground into crumbs

For the peach cobbler:

1 Large can of peaches in juice

½ C. Butter divided

¼ C. Brown sugar

1 tsp. Cinnamon

¼ tsp. Nutmeg

⅓ C. Chopped pecans

4 C. Butter or pound cake crumbled

For the cheesecake buttercream:

2 Sticks of butter softened

1 tsp. Vanilla

4 C. Powdered sugar

2 Tbsp. Heavy whipping cream

Cheesecake pudding mix

How to make Peach Cobbler Stuffed Cones:

Step 1. Preheat the oven to 350 degrees.

Step 2. Place the white chocolate chips and the coconut oil in a microwave-safe bowl and heat at 30-second intervals until completely melted and combined.

Step 3. Coat the inside of each waffle cone with the white chocolate, and place on a parchment or silicone mat lined baking sheet to set.

Step 4. Place ¼ cup of melted butter into the bottom of a 9×9 baking dish, and swirl around to coat evenly.

Step 5. Add the canned peaches, brown sugar, 1 tsp cinnamon, and ¼ tsp nutmeg into a bowl, and mix to combine.

a. Adding canned peaches and borwn sugar

b. Adding cinnamon

c. Adding nutmeg 

Step 6. Place the peach mixture into the baking dish and cover with the cake crumbles, ¼ cup of sliced cold butter, and pecans. Bake for 25-30 minutes and let cool.

Step 7. Coat the upper ⅓ of the outside of the waffle cones with the white chocolate and immediately sprinkle with the crushed graham crackers.

Step 8. Mix together the 2 sticks of butter and the cheesecake pudding mix together until creamy.

Step 9. Add 1 tsp vanilla, 4 cups powdered sugar, and 2 tbsp whipping cream to the mixing bowl, and beat on high until creamy and fluffy.

Step 10. Pipe some of the cheesecake buttercream into the bottom of each cone.

a.

b.

Step 11. Add a bit of the peach cobbler mixture to the cones.

Step 12. Place another layer of cheesecake buttercream on the cones, and top them off with another bit of the peach cobbler mixture.

Step 13. Drizzle some of the melted white chocolate over the top of the cones and serve.

a.

b.

Enjoy!

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Peach Cobbler Stuffed Cones

Yield:
6
Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
1 hour

Print

Peach Cobbler Stuffed Cones

Ingredients

  • 6 Waffle ice cream cones
  • 1 C. White chocolate chips
  • 2 Tbsp. Coconut oil
  • 6 Cinnamon graham crackers ground into crumbs
  • 1 Large can of peaches in juice
  • ½ C. Butter divided
  • ¼ C. Brown sugar
  • 1 tsp. Cinnamon
  • ¼ tsp. Nutmeg
  • ⅓ C. Chopped pecans
  • 4 C. Butter or pound cake crumbled
  • 2 Sticks of butter softened
  • 1 tsp. Vanilla
  • 4 C. Powdered sugar
  • 2 Tbsp. Heavy whipping cream
  • Cheesecake pudding mix

Instructions

  • Preheat the oven to 350 degrees.
  • Place the white chocolate chips and the coconut oil in a microwave-safe bowl and heat at 30-second intervals until completely melted and combined.
  • Coat the inside of each waffle cone with the white chocolate, and place on a parchment or silicone mat lined baking sheet to set.
  • Place ¼ cup of melted butter into the bottom of a 9x9 baking dish, and swirl around to coat evenly.
  • Add the canned peaches, brown sugar, 1 tsp cinnamon and ¼ tsp nutmeg into a bowl, and mix to combine.
  • Place the peach mixture into the baking dish and cover with the cake crumbles, ¼ cup of sliced cold butter and pecans.
  • Bake for 25-30 minutes and let cool.
  • Coat the upper ⅓ of the outside of the waffle cones with the white chocolate and immediately sprinkle with the crushed graham crackers.
  • Mix together the 2 sticks of butter and the cheesecake pudding mix together until creamy.
  • Add 1 tsp vanilla, 4 cups powdered sugar and 2 tbsp whipping cream to the mixing bowl, and beat on high until creamy and fluffy.
  • Pipe some of the cheesecake buttercream into the bottom of each cone.
  • Add a bit of the peach cobbler mixture to the cones.
  • Place another layer of cheesecake buttercream to the cones, and top them off with another bit of the peach cobbler mixture.
  • Drizzle some of the melted white chocolate over the top of the cones and serve.

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DESSERT

Grandma’s Pie Crust

Ruth’s Grandma’s Pie Crust  – This recipe is over 80 years old. My grandmother said it was a no-fail recipe. It’s the best we ever had.

The sweetness of the pie with the flaky crust is what my taste buds dream about at night. Plus, it’s been kid-tested, and it passed with flying colors.

There aren’t tons of steps, and you won’t have to devote a bunch of hands-on time making it. Plus, the flavor is seriously out of this world.

All of the ingredients are the perfect compliment to each other, and the best part is that it’s a no-fuss recipe!

Makes 1 fruit pie crust or 2 filled pie crusts | Baking time: 30-40 minutes 

Ingredients:

2 ½ C. All-purpose flour

1 ⅓ C. Shortening cut into pieces

1 Tbsp. Sugar

1 tsp. Salt

¼ C. Water

1 large egg

How to make Grandma’s Pie Crust:

Step 1. Combine the flour, shortening, sugar, and salt in a mixing bowl, and cut the ingredients together using the tines of a fork.

a.

b.

c.

Step 2. Add the water and egg to the mixing bowl and beat on high until well combined.

Step 3. Place the dough into a bowl, cover, and chill for an hour.

Step 4. Remove the chilled dough and roll it out onto a lightly floured surface. Cut the dough into a circle large enough to fit your pie pan and line the pie pan with the crust.

Step 5. Cover the edges of the crust with aluminum foil and pre-bake your crust for 30-40 minutes.

Step 6. Remove, let the crust cool to room temperature, add your filling, and bake as directed in your chosen pie recipe.

Enjoy!

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Grandma’s Pie Crust

Cook Time:
40 minutes
Total Time:
40 minutes

Print

Grandma’s Pie Crust

Ingredients

  • 2 ½ C. All purpose flour
  • 1 ⅓ C. Shortening cut into pieces
  • 1 Tbsp. Sugar
  • 1 tsp. Salt
  • ¼ C. Water
  • 1 Large egg

Instructions

  • Combine the flour, shortening, sugar, and salt in a mixing bowl, and cut the ingredients in together using the tines of a fork.
  • Add the water and egg to the mixing bowl and beat on high until well combined.
  • Place the dough into a bowl, cover, and chill for an hour.
  • Remove the chilled dough and roll it out onto a lightly floured surface. Cut the dough into a circle large enough to fit your pie pan and line the pie pan with the crust.
  • Cover the edges of the crust with aluminum foil and pre-bake your crust for 30-40 minutes.
  • Remove, let the crust cool to room temperature, add your filling, and bake as directed in your chosen pie recipe.

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DESSERT

Apple Pie Tacos

Apple Pie Tacos are such a fun twist on a classic apple pie recipe!

Apple pie tacos Recipe that guests can take for the road. Definitely going to make these again, I love tacos

This is one of our favorite taco recipes! Just a few simple steps to make this delicious crowd-pleaser:

Prep Time: 15 minutes | Cook Time: 15-20 minutes | Servings: 4

Ingredients:

6” Flour tortillas

2 large Granny Smith apples peeled and sliced

⅓ C. Brown sugar

1 tsp. Cinnamon

¼ tsp. Nutmeg

¼ C. Water

1 Tbsp. Cornstarch dissolved in 2 Tbsp. water

Oil for frying the tortillas

Whipped cream for garnish

For the cinnamon-sugar mixture:

¼ C. Granulated sugar

1 tsp. Cinnamon

How to make Apple Pie Tacos:

Step 1. Place the apples, brown sugar, 1 tsp cinnamon, nutmeg, and water into a skillet over medium heat on the stove.

a.

b.

c.

d.

Step 2. Cook the mixture down until the sugar has melted and the apples are beginning to soften.

Step 3. Add the cornstarch mixture to the skillet and cook until the sauce has thickened. Remove from the heat and set aside.

Step 4. Heat the oil in a deep-sided skillet or saucepan on the stove over medium-high heat.

Step 5. Holding the tortillas folded in half, place one half of the tortilla in the oil to fry and then flip to fry the other side as well, forming a hard taco shell shape.

Step 6. Sprinkle the taco with the cinnamon-sugar mixture on the outside.

Step 7. Fill the fried taco shells with the apple mixture, top with whipped cream, and serve.

Enjoy!

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Apple Pie Tacos

Yield:
4
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes

Print

Apple Pie Tacos

Ingredients

  • 6” Flour tortillas
  • 2 large Granny Smith apples peeled and sliced
  • ⅓ C. Brown sugar
  • 1 tsp. Cinnamon
  • ¼ tsp. Nutmeg
  • ¼ C. Water
  • 1 Tbsp. Cornstarch dissolved in 2 Tbsp. water
  • Oil for frying the tortillas
  • Whipped cream for garnish
  • ¼ C. Granulated sugar
  • 1 tsp. Cinnamon

Instructions

  • Place the apples, brown sugar, 1 tsp cinnamon, nutmeg and water into a skillet over medium heat on the stove.
  • Cook the mixture down until the sugar has melted and the apples are beginning to soften.
  • Add the cornstarch mixture to the skillet and cook until the sauce has thickened. Remove from the heat and set aside.
  • Heat the oil in a deep sided skillet or saucepan on the stove over medium high heat.
  • Holding the tortillas folded in half, place one half of the tortilla in the oil to fry and then flip to fry the other side as well, forming a hard taco shell shape.
  • Sprinkle the taco with the cinnamon sugar mixture on the outside.
  • Fill the fried taco shells with the apple mixture, top with whipped cream and serve.
Nutrition Information:

Yield: 4
Serving Size: 1

Amount Per Serving:
Calories: 489Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 1mgSodium: 416mgCarbohydrates: 92gNet Carbohydrates: 0gFiber: 6gSugar: 37gSugar Alcohols: 0gProtein: 8g

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DESSERT

Iced Oatmeal Applesauce Cookies

Chewy oatmeal cookies packed with homemade applesauce and plump raisins. Yesterday I made some Baked Applesauce with these cookies in mind. I have been eyeing this recipe for months but never had any applesauce in my pantry.

The chunky applesauce gives these cookies an amazing texture and tremendous apple flavor.

You don’t have to use homemade applesauce in these cookies, but if you use store-bought make sure it is chunky applesauce, otherwise the dough could be too runny.

If you still find your dough a bit soft, just place in the refrigerator until it has set up.

Ingredients:

For the Cookies:

1 1/2 cups old-fashioned rolled oats

1 1/4 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1 teaspoon cinnamon

1/4 teaspoon coarse salt

4 tablespoons unsalted butter, softened

1 cup (packed) light-brown sugar

1/2 cup granulated sugar

1 large egg

1/2 cup chunky-style applesauce

1 cup golden raisins

For the Maple Icing:

1 3/4 cups confectioners’ sugar

3 tablespoons pure maple syrup

1-2 tablespoons water

1 3/4 cups confectioners’ sugar

3 tablespoons pure maple syrup

1-2 tablespoons water

How to make Iced Oatmeal Applesauce Cookies:

Step 1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.

Step 2. In a medium bowl, whisk together oats, flour, baking soda, baking powder, cinnamon, and salt; set aside.

Step 3. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars until combined. Add egg and applesauce and mix until blended, 2 to 3 minutes. On low speed, mix in dry ingredients. Fold in raisins.

Step 4. Drop by heaping tablespoons on prepared baking sheets, spacing 2 inches apart. Bake cookies until golden and just set, 13 to 15 minutes. Let cool on sheets for 5 minutes then transfer cookies to a wire rack to cool completely.

Step 5. To make the icing: In a small bowl, whisk together confectioners’ sugar, syrup, and water until smooth.

Step 6. Drizzle over cookies, let set before serving.

Enjoy!

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Iced Oatmeal Applesauce Cookies

Yield:
2 ½ dozen cookies
Cook Time:
25 minutes
Total Time:
25 minutes

Chewy oatmeal cookies packed with homemade applesauce and plump raisins. The chunky applesauce gives these cookies an amazing texture and tremendous apple flavor.

Print

Iced Oatmeal Applesauce Cookies

Ingredients

  • 1 1/2 cups  old-fashioned rolled oats
  • 1 1/4 cup  all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon coarse salt
  • 4 tablespoons unsalted butter, softened
  • 1 cup (packed) light-brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/2 cup chunky-style applesauce
  • 1 cup golden raisins
  • 1 3/4 cups confectioners’ sugar
  • 3 tablespoons pure maple syrup
  • 1-2 tablespoons water
  • 1 3/4 cups confectioners’ sugar
  • 3 tablespoons pure maple syrup
  • 1-2 tablespoons water

Instructions

  • Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
  • In a medium bowl, whisk together oats, flour, baking soda, baking powder, cinnamon, and salt; set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars until combined. Add egg and applesauce and mix until blended, 2 to 3 minutes. On low speed, mix in dry ingredients. Fold in raisins.
  • Drop by heaping tablespoons on prepared baking sheets, spacing 2 inches apart. Bake cookies until golden and just set, 13 to 15 minutes. Let cool on sheets for 5 minutes then transfer cookies to a wire rack to cool completely.
  • To make the icing: In a small bowl, whisk together confectioners’ sugar, syrup, and water until smooth. Drizzle over cookies, let set before serving.

Notes

Source: adapted from Martha Stewart’s Cookies

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Soft Homemade Lemon Sugar Cookies Tasting that first bite of these soft sweet lemon sugar cookies is beyond amazing. They have the right amount of lemon flavor and are scrumptious

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Lemon Blueberry Coffee Cake Moist, delicious lemon blueberry coffee cake is mindblowing good. The aroma of baking the lemon blueberry dessert will make you drool and wish that time could go faster.

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The post Iced Oatmeal Applesauce Cookies appeared first on Sweet Pea’s Kitchen.

DESSERT

Millionaire’s Shortbread

A traditional buttery Scottish shortbread covered by a thick layer of caramel and finished off with a chocolate glaze. Three layers of deliciousness! These bars are R.I.C.H, hence the name Millionaire.

If you like Twix bars then you’ll love this dessert. Just a warning…this is a messy dessert. But totally worth every gooey, chocolately bite! Make sure you have lots of napkins on hand for these gooey bars.

To cut the bars into neater squares, dip your knife in hot water and pat it dry before slicing. In this recipe I followed the directions to make my own caramel filling, however, if you are in a hurry you can always go the simpler direction and buy two 14 ounce cans of Dulce de Leche.

If you decided to use pre-made Dulce de Leche, just heat it up and pour it over the cooled shortbread crust. If you have never made your own Dulce de Leche, I suggest you follow the simple directions to make it, you won’t believe how easy it is!

Ingredients:

For the Shortbread:

1/2 cup sugar

1 1/4 cups (2 1/2 sticks) unsalted butter, softened

2 1/2 cups all-purpose flour, divided

1 large egg yolk, slightly beaten

For the Caramel Filling:

28 ounces sweetened condensed milk, (two 14-ounces cans)

Kosher salt

For the Chocolate Glaze:

6 ounces dark chocolate, (60% cacao) coarsely chopped

1 tsp light corn syrup

1/2 cup unsalted butter, softened, cut into cubes

How to make Millionaire’s Shortbread:

Step 1. To make the shortbread base, preheat the oven to 350℉. Butter the bottom and sides of a 9×13 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends.

Step 2. Place another piece of parchment paper in the same manner, perpendicular to the first sheet. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.

Step 3. In the bowl of an electric mixer fitted with the paddle attachment, cream the sugar and butter together, about 2 minutes.

Step 4. Add 2 cups of the flour and beat until well combined. Add the egg yolk and beat until just combined, about 30 seconds.

Step 5. Turn the dough out onto a lightly floured work surface. Dust the top of the dough and your hands with a little flour. Use your hands to gently work the dough into a 6-by-6-inch square. You will have to turn the dough and sprinkle the top with flour as you go. Sprinkle the remaining 1/2 cup flour on the surface of the dough. Fold the dough over and knead until incorporated, then flatten the dough into rectangle.

Step 6. Transfer the rectangle to the prepared pan and press it into the pan.

Step 7. Prick the dough all over with a fork and bake in the center of the oven for 20-22 minutes, until golden brown. Transfer to a wire rack to cool completely.

Step 8. To make the caramel filling, place the sweetened condensed milk in an oven-proof dish and sprinkle with some kosher salt. Tightly cover with foil.

Step 9. Place the covered dish in a larger roasting or casserole pan and fill it up with water until it reaches three-quarters of the way up the covered dish to create a water bath. Bake at 425 degrees F for 60-90 minutes stirring every 30 minutes and checking on the water level, adding more as needed, until it is brown and caramel-like. Remove from the oven and whisk until smooth.

Step 10. Pour the caramel filling over the cooled shortbread and place the pan in the refrigerator until cool, about two hours.

Step 11. To make the chocolate glaze, in a large bowl, combine the chocolate, corn syrup, and butter. Set the bowl over a saucepan of simmering water and stir with a rubber spatula until the mixture is completely smooth. Remove the bowl from the pan and stir for 30 seconds to cool slightly. Pour the mixture over the chilled caramel layer and use an offset spatula to spread it into an even layer.

Step 12. Put in the refrigerator for one hour, or until the glaze hardens.

Step 13. Remove the pan from the refrigerator 30 minutes before serving so as not to crack the chocolate glaze. Cut into squares and serve.

Enjoy!

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Millionaire’s Shortbread

Yield:
24 bars
Cook Time:
1 hour
Total Time:
1 hour

A traditional buttery Scottish shortbread covered by a thick layer of caramel and finished off with a chocolate glaze. Three layers of deliciousness! These bars are R.I.C.H, hence the name Millionaire.

Print

Millionaire’s Shortbread

Ingredients

  • 1/2 cup sugar
  • 1 1/4 cups (2 1/2 sticks) unsalted butter, softened
  • 2 1/2 cups all-purpose flour, divided
  • 1 large egg yolk, slightly beaten
  • 28 ounces sweetened condensed milk, (two 14-ounces cans)
  • Kosher salt
  • 6 ounces dark chocolate, (60% cacao) coarsely chopped
  • 1 tsp light corn syrup
  • 1/2 cup unsalted butter, softened, cut into cubes

Instructions

  • To make the shortbread base, preheat the oven to 350℉. Butter the bottom and sides of a 9×13 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. Place another piece of parchment paper in the same manner, perpendicular to the first sheet. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the sugar and butter together, about 2 minutes.
  • Add 2 cups of the flour and beat until well combined. Add the egg yolk and beat until just combined, about 30 seconds.
  • Turn the dough out onto a lightly floured work surface. Dust the top of the dough and your hands with a little flour. Use your hands to gently work the dough into a 6-by-6-inch square. You will have to turn the dough and sprinkle the top with flour as you go. Sprinkle the remaining 1/2 cup flour on the surface of the dough. Fold the dough over and knead until incorporated, then flatten the dough into rectangle. Transfer the rectangle to the prepared pan and press it into the pan.
  • Prick the dough all over with a fork and bake in the center of the oven for 20-22 minutes, until golden brown. Transfer to a wire rack to cool completely.
  • To make the caramel filling, place  the sweetened condensed milk in an oven-proof dish and sprinkle with some kosher salt. Tightly cover with foil.
  • Place the covered dish in a larger roasting or casserole pan and fill it up with water until it reaches three-quarters of the way up the covered dish to create a water bath. Bake at 425 degrees F for 60-90 minutes stirring every 30 minutes and checking on the water level, adding more as needed, until it is brown and caramel-like. Remove from the oven and whisk until smooth.
  • Pour the caramel filling over the cooled shortbread and place the pan in the refrigerator until cool, about two hours.
  • To make the chocolate glaze, in a large bowl, combine the chocolate, corn syrup, and butter. Set the bowl over a saucepan of simmering water and stir with a rubber spatula until the mixture is completely smooth. Remove the bowl from the pan and stir for 30 seconds to cool slightly. Pour the mixture over the chilled caramel layer and use an offset spatula to spread it into an even layer.
  • Put in the refrigerator for one hour, or until the glaze hardens.
  • Remove the pan from the refrigerator 30 minutes before serving so as not to crack the chocolate glaze. Cut into squares and serve.

Notes

Source: adapted from Baked: New Frontiers In Baking

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Desserts are a wonderful way to finish your meal. Sink your teeth into some of these dessert recipes for a decadent treat for the entire family. 

Best Ever Snickers Cupcakes – These indulgent cupcakes are perfect for parties or a divine treat. 

Ultimate Turtle Cookies – They have pecans, caramel, and a fudge-like cookie that is a home run! Yum!

Caramel Apple Cheesecake Bars – What’s better than the combination of caramel and apples? Pair the two with cheesecake, and you have a heavenly treat. 

Incredibly Delicious Pecan Pie Bars – These pecan pie bars are great for holidays or just something different at your next gathering. 

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