- Food and Cooking
Desserts To Make Ahead Of Time
Salted Caramel Apple Snickers Cake
Great Dessert Recipes
Dessert Recipes To Make Ahead Of Time
I have got to get a camera! I have been making some of the best desserts lately and I'm not even all that fond of them. My Dad on the other hand, he loves sweets! I've cooked more desserts in the past year than I have my entire life! When my Mom passed away I started baking for my Dad.
I recently made a strawberry, real whip cream, pound cake dessert and OH, it was Heaven! I would love to have photos here but alas, I don't ~ back to getting a camera!
Here you will find wonderful dessert recipes but they take a little longer to get done, so prepare these recipes ahead of time.
I hope you find a recipe here that you will be proud to serve to family and friends. Have fun and come back to let me know what a success it was! Sharing is a good thing when it comes to desserts and good friends.
You will find the Pumpkin Pie Cupcakes recipe below and I will be adding more recipes as I find them, old and new, so please come back soon. I'd really like some feed back from Visitors and suggestions are welcome.
Video How To Make Earthquake Cake
Recipe ~ Earthquake Cake
When you are in a Earthquake, what happens? Shifting! This Earthquake cake got it's name because the shifting of ingredients during and after baking. What happens is the cream cheese mixture sinks into the cake while the pecans and coconut rise towards the top. I have to admit it cooks uneven and may not turn out to be the prettiest cake you've ever baked but don’t let that stop you from trying this recipe! It’s another one of my favorite ooey gooey chocolate and delicious recipes!
It's really not all that hard to make either and so worth your time. Enjoy!
1 cup shredded sweetened coconut
1/2 cup chopped pecans
1 box German chocolate cake mix
1 1/3 cup water
1/2 cup vegetable oil
8 oz softened cream cheese
½ cup (4 oz) butter
2 cups powdered sugar (also known as confectioners’ sugar or icing sugar)
1 tsp vanilla extract
1 cup dark chocolate chips
1. Preheat the oven to 350F. Spray a 9×13 baking pan with non-stick spray.
2. Sprinkle the coconut in an even layer in the pan followed by the pecans. 3. In a large mixing bowl, whisk the cake mix with the eggs, water and vegetable oil.
4. Pour the cake batter over pecans & coconut.
5. In a medium saucepan over medium heat, melt butter and cream cheese together, then transfer to a 4 cup measuring cup and whisk or beat in the powdered sugar with a hand mixer until smooth. Stir in the vanilla.
6. Pour the cream cheese mixture in ribbons on top of the cake batter, then swirl with a knife.
7. Top with the chocolate chips.
8. Bake 45-55 minutes.
COOKING TIP! Toothpick test won’t work for this cake because of the ooey gooey chocolate and cream cheese. You will know when this cake is done by gently shaking the pan and the center of the cake no longer jiggles.
Easy, No Bake Mini Cheesecakes
If you are having a small get together you might want to try these. They make a great one bite dessert that your friends and family will love! Super easy but the longest part of this recipe is the chill time. I drizzled dark chocolate over these after they chilled.
As with most of my recipes you can always switch up your ingredients. You can use whip cream or make your own and all kinds of different toppings and fruit. You could add chopped nuts to the top or shaved chocolate or drizzle chocolate over them
- 8 ounces package of cream cheese, softened
- 8 ozs Whipped Topping
- 1 teaspoon vanilla
- 14 ounces can, sweetened condensed milk (not evaporated milk)
- 48 small baked shells (croustades)
- In a small mixing bowl, mix the cream cheese until smooth.
- Add vanilla and sweetened condensed milk to the cream cheese mixture, beating 45 to 60 seconds to mix all ingredients until smooth.
- Spoon this filling mixture into the small baked pastry shells, approximately 1 tablespoon or less per shell.
- Garnish with fresh berries such as blueberries, raspberries, or blackberries. Some larger fruits, such as strawberries or kiwi, can be sliced into smaller pieces.
- Refrigerate 1 hour, until mixture thickens.
- This recipe makes approximately 3 cups of filling.
Vote For Your Favorites!
Salted Caramel Apple Snickers Cake
Snickers Cake Recipe For Halloween!
This recipe will certainly qualify as a "make a head of time" dessert but it will definitely be worth your time! It's sweet, salty and oh so good! This recipe is not fool proof and might take you more than one try but it really is worth it.
Salted Caramel Apple Snickers Cake.
Prep time: 1 hour
Cook time: 45 minutes
Total time: 4 hours
Yields: ONE 3-LAYER CAKE
2 1/4 cup all-purpose flour
2 1/4 cups granulated sugar
1 1/2 cups unsweetened cocoa powder
2 1/4 teaspoons baking soda
2 1/4 teaspoons baking powder
1 1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice
3 eggs, at room temperature
1 1/2 cup, no sugar added, apple sauce
3/4 cup canola oil
1 1/2 tablespoon vanilla extract
1 cup + 2 tablespoons strong brewed coffee, hot (or warm apple cider)
2 cups heavy cream
2 cups sugar
1 cup honey (or corn syrup)
1/2 cup bourbon + 1/2 cup apple cider (or 1 cup cider)
1/2 cup butter
1 tablespoon vanilla extract
1/2 teaspoon kosher salt + flakey salt for sprinkling
3 your favorite SMALL apples (I used granny smith and honeycrisp)*
6 twigs or wooden sticks
1 cup unsalted butter, softened
4 ounces cream cheese, softened
2 cups powdered sugar
1/2 cup creamy peanut butter (not the oily kind)
1/3 cup salted caramel (ingredients above)
2 teaspoons vanilla extract
1/2 cup salted peanuts, chopped + more for garnish
8 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
Preheat the oven to 350 degrees F. Grease three 8-inch (or 9 inch) round cake pans. Line with parchment paper, then butter/spray with cooking spray.
In a medium size bowl combine all of the dry ingredients, flour, sugar, unsweetened cocoa powder, baking soda, baking powder, cinnamon, allspice and salt. Set aside.
In the bowl of a stand mixer (or use a hand held mixer) beat together the eggs, apple sauce, canola oil and vanilla until smooth.
Slowly add the dry ingredients to the wet ingredients with the mixer on low until there are no longer any clumps of flour. Add the hot coffee and mix until combined. Batter should be pourable, but not super thin.
Pour the batter among the 3 cake pans and bake 20 to 25 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool five minutes, then run a knife around the edges of the pan. Grab 3 large flat plates, line them with wax or parchment paper and invert the cakes onto the paper lined plates. Cover and let the cakes cool completely before frosting.
!To Make the Caramel + Frosting
Place sugar, honey, bourbon and apple cider in a large saucepan. Bring to a boil, boil, without stirring, 9 minutes or until light golden in color. Add the heavy cream, butter and vanilla, slowly stirring into pan. Boil for 10-15 minutes or until a candy thermometer reads 210 degrees F., stirring frequently. Remove the sauce from heat and add the salt. Using a heat proof measuring cup scoop out 1 cup of caramel sauce and allow it to cool. Cover the remaining sauce and set aside until the cake is ready (I just covered my pot and set it aside overnight).
Now make the frosting, add the butter, cream cheese and powdered sugar to the bowl of stand mixer (or use a hand held mixer). Beat together until the butter is light and fluffy, about 4 minutes. Add the peanut butter, 1/3 cup of the cooled caramel sauce and the vanilla, beat, scraping down the sides as needed, another 2 minutes or until there are no streaks. Stir in the chopped peanuts.
!To Assemble the Cake
Place 1 layer of cake, flat side up, on a plate or cake stand. Drizzle the cake with a little salted caramel sauce (from the reserved 1 cup, not from the pot of caramel). With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and drizzle with caramel. Spread the frosting evenly on the top. Add the final layer of cake and drizzle with the remaining caramel. Frost the top and sides of the cake. Don't worry about it being too perfect as you will be covering most of it up. Place the cake in fridge.
To make the chocolate coating. In a microwave safe bowl add the chocolate and cream. Microwave on high for 30 second intervals, stirring between each until melted. Allow the sauce to cool 3-5 minutes, and then pour the sauce onto the middle of the cake and spread to just the sides, allow the sauce to drip down the sides of the cake. Place the cake in the fridge preferably overnight, but at least 1 1/2 hours. You need the chocolate to be completely set and the frosting firm.
Once the cake is cool, grab that reserved caramel sauce in the pot. Place it back over medium-high heat and bring it to a boil. Boil for 15-20 minutes or until a candy thermometer reads between 220-230 degrees F (I let mine go to 225 and it was perfect). Remove the sauce from the stove and let is cool 15-20 minutes, stirring every so often. Make sure the caramel does not become too stiff. If it stiffens too much you will not be able to dip the apples. While the sauce cools, push the twigs or wooden sticks into the top of the apples. Line a baking sheet with wax paper.
When the caramel has cooled (it should be a little thicker now, but still pourable), pour about half the caramel over the cake and allow it to fall down the sides of the cake. Working quickly, dip the apples into the remaining caramel and place the in the center of cake. Sprinkle the cake with flakey salt and peanuts. Make room in the fridge for the cake and refrigerate until firm, at least 30 minutes. The caramel should never get completely hard, but should be more of a soft firm. Once the caramel is firm, store the cake in the fridge until ready to serve. Allow the cake to sit 15 minutes at room temp before serving. Please not that this is a delicate and with all the toppings it is a bit tricky to slice. Your slices will not be perfect.
Mini Strawberry Cream Puffs - A Bite Of Heaven
These delicious little Strawberry Cream Puffs are a perfect bite sized desserts and will look pretty on any party table. Get those premade puff pastry cups and you can make this recipe and a ton of other recipes too! You can fill them with many flavors and foods.
The filling is simply a strawberry cheesecake mousse that is perfect for the pastry puffs. The only thing you need extra time for is to let the mousse get cold, fill, top and ready to go.
- 1 box Puff Pastry Cups (24 cups)
- powdered sugar to sprinkle on baked pastry
- 1/2 cup strawberry puree,made from about 1 cup fresh or frozen whole strawberries
- 1/2 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 pkg 8oz cream cheese
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 4 -5 fresh strawberries, for garnish
- Bake pastry cups according to directions on box (check after 15 minutes of baking).
- Cool pastries and use a small knife to remove the centers of the cups.
- If desired, sprinkle pastry cup with powdered sugar.
- Make strawberry puree In a food processor, or blender, chop/blend fresh or frozen (and slightly thawed) strawberries. Process until the berries are chopped, juicy, and no piece is larger than a pea
- Make whipped cream In the bowl of an electric mixer (or with a hand mixer), whip heavy cream until it begins to thicken. Add powdered sugar, and continue to whip until thick and holds stiff peaks. Move whipped cream to a separate bowl (if using bowl of electric mixer).
- Make cheesecake mixture In the bowl of an electric mixer (or with a hand mixer), beat cream cheese until smooth. Add powdered sugar, and continue to beat. Add vanilla, then add strawberry puree, a little at a time. Continue mixing, and beat until fully incorporated.
- Fold cheesecake mixture into the whipped cream, and stir gently until fully combined. Taste to check for sweetness. If needed, add an additional tablespoon or so of powdered sugar, and fold in gently.
- Assemble Add prepared filling to a large ziplock bag, and cut off about 1/2 inch from one corner. Use this to squeeze the filling into the baked pastry cups.
- Top with a few pieces of finely chopped strawberry.
- Serve immediately, or keep in the fridge up to 1 hour.
Need A Mixer - Helps With Mixing Ingredients
I have a hard time with some recipes if I'm using my hands. The ingredients get warm from my hands and don't turn out right. So, I did just this, I got a mixer to get rid of all my insecurities of ruining the recipe. Need help mixing your ingredients? Get a mixer!
KitchenAid's Artisan stand mixer has great mixing power for creaming butter, kneading dough, and whipping cream.
KitchenAid's Artisan stand mixer has great mixing power for creaming butter, kneading dough, and whipping cream. It's a great time saver.
Pumpkin Pie Cupcakes
Pumpkin Pie Cupcakes
If you are a pumpkin pie lover, you will love these pumpkin pie cupcakes! They taste just like a pumpkin pie and they are so moist, you'll want more than one. I hope you try this recipe and come back to let me know, enjoy!
2/3 cup all purpose flour
15 oz pumpkin puree
3/4 cup sugar
2 large eggs
1 teaspoon vanilla
3/4 cup evaporated milk
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
Preheat oven to 350 degrees.
Line a 12-cup muffin tin with paper or silicone liners.
In one bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice.
In another large bowl, whisk together pumpkin puree, sugar, eggs, vanilla and evaporated milk until well combined.
Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth.
Fill each muffin cup with approximately 1/3 cup of batter.
Bake for 20 minutes and let cool for 20 minutes.
Remove cupcakes from pan and chill in the fridge for 30 minutes.
Top with whipped cream and sprinkle with more pumpkin pie spice or cinnamon on top before serving. Or leave it off if you don't want it.
Cherry Cream Cake Recipe - Light And Fluffy Dessert
Here is a great "poke cake" recipe using cherries. It's very easy to make and tastes great too! I personally am not very fond of cherries, so if you are like me, use other ingredients that you do like. I think next time I will use strawberries instead, I like those better. My family like lemon recipes so this would be really good with a lemon cake mix and blueberries! Yum, can't wait to make this recipe again. This not extremely hard to make but does take prep time and that's why it's not on the Simple and Sweet Desserts page, it's here instead. I hope you try this recipe and come back for more!
- 1 package white cake mix
- 1 package cherry gelatin (3 ounces)
- 1 -1/2 cups boiling water
- 1 package (8 ounces) cream cheese, softened
- 2 cups whipped topping
- 1 can cherry pie filling (21 ounces)
- Prepare cake mix according to package directions, using a greased 13-in. x 9-in. baking pan.
- Bake at 350Â° for 30-35 minutes or until a toothpick comes out clean.
- Dissolve gelatin in boiling water.
- **My Mom has a great tip for setting up the Jell-O faster using less boiling water and adding ice cubes after the powder is dissolved.
- Cool cake on a wire rack for 3-5 minutes.
- Poke holes in cake with a meat fork or wooden skewer; gradually pour gelatin over cake.
- Cool for 15 minutes.
- Cover and refrigerate for 30 minutes.
- In a large bowl, beat cream cheese until fluffy. Fold in whipped topping. Carefully spread over cake.
- Top with the pie filling.
- Cover and refrigerate for at least 2 hours before serving.
Small Muffin Tins - Bite Size Dessert Recipes
For the Mini Red Velvet Cheesecake recipe you need to have the small muffin tin pan and small cupcake foils. You can get those here, if you don't already have them. Remember you can use any variety that works with your theme or party colors. There are many different styles to pick from, it's what works best for you! I like the Rachel Ray muffin tin here's the kind I prefer.
I like these pans the best. I find that they cook more evenly.
Cooling racks for some recipes are a must. Get going over to Amazon and find just the right cooling rack for your recipes. These durable cooling racks can also be used to cook bacon in your oven!
How To Make Somoa Cupcakes
Are you one of those people that just love the somoa cookies, when the Girl Scouts have their cookie drive every year? Then you will love these cupcakes, they are so good you just might want to make more than one batch!
This looks like a hard recipe to take on, but if you do them in steps, it's easier than you think. These are great make ahead desserts and will wow your family, friends and guests!
You can use your mini muffin tins for this recipe and get bite sized treats!
- 1 1/3 cups all-purpose flour
- 2 1/2 Tbsp cornstarch
- 1 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp salt
- 1/3 cup unsalted butter
- 3 Tbsp vegetable oil
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup milk
- 1/4 cup buttermilk
- Caramel Sauce:
- 3/4 cup granulated sugar
- 3 Tbsp water
- 3 Tbsp salted butter
- 1/4 cup + 2 Tbsp heavy cream (poured into the same cup so it can be added all at once)
- Caramel Buttercream Frosting:
- 1/2 cup butter, at room temperature (I used 1/4 cup unsalted 1/4 cup salted)
- 1/4 cup + 2 Tbsp caramel sauce
- 2 cups powdered sugar
- 1/2 tsp vanilla extract
- 1 cup chocolate chips use 1/2 cup semi-sweet and 1/2 cup milk chocolate
- 1/4 cup heavy cream
- 1 cup toasted coconut, cooled and slightly crushed into smaller pieces
- Preheat oven to 350 degrees
- In a mixing bowl, whisk together flour, cornstarch, baking powder, baking soda and salt for 30 seconds, set aside.
- In the bowl of an electric stand mixer, fitted with the paddle attachment, whip together 1/3 cup butter and 3/4 granulated sugar until pale and fluffy, occasionally scrapping down the sides and bottom of bowl. Blend in vegetable oil.
- Add in eggs one at a time mixing just until blended after each addition and adding in vanilla with second egg. Whisk together milk and buttermilk in liquid measuring cup.
- Working in three separate batches and beginning and ending with flour mixture, add 1/3 of the flour mixture followed by 1/2 of the milk mixture and mix just until combined after each addition.
- Spoon batter into paper lined muffin cups filling each cup nearly 2/3 full (about 1/4 cup batter in each).
- Bake in preheated oven 16 - 19 minutes until toothpick inserted into center comes out clean.
- Remove from oven and allow to cool in muffin tin several minutes then transfer to a wire rack to cool completely.
- Caramel Sauce:
- Gather all of your ingredients and have them nearby ready to add to the mixture as needed.
- In a heavy-bottomed saucepan, heat sugar and water over moderately high heat whisking constantly to dissolve sugar.
- Once mixture reaches a boil, stop whisking and allow mixture to boil until it reaches a dark amber color, carefully swirling pan occasionally.
- Once mixture reaches a dark amber color, immediately add butter and whisk until butter has melted then immediately remove from heat.
- Wait 3 seconds then carefully pour in cream and immediately whisk to combine (it will bubble vigorously).
- Whisk until mixture is smooth.
- Allow caramel to cool several minutes then pour into a glass jar to cool completely.
- Caramel Buttercream Frosting:
- In the bowl of an electric stand mixer fitted with paddle attachment, whip butter on medium-high speed until pale and fluffy.
- Add powdered sugar and blend on low speed until mixture comes together.
- Add 1/4 cup + 2 Tbsp completely cooled caramel sauce and vanilla and whip on medium-high speed until pale and fluffy (you can add another 1 Tbsp caramel sauce as needed to thin if desired).
- To assemble the cupcakes:
- Add chocolate chips and heavy cream to a small microwave safe bowl and heat mixture on 50% power in 20 second intervals, stirring after each interval until melted and smooth and stirring well once it's fully melted (about 30 seconds) to cool slightly.
- Dip tops of cupcakes in melted chocolate mixture and allow excess to run off, the return upright to wire rack and allow chocolate to cool, about 10 - 20 minutes.
- Pipe caramel frosting over tops then sprinkle with a spoonful of toasted coconut.
- Drizzle tops with remaining chocolate and caramel sauce.
- Serve while chocolate is melty or allow to set at room temperature. Store in an airtight container at room temperature.
- Photo and Recipe Source: CookingClassy.com
Mini Red Velvet Cheesecakes - Beautiful And Tasty!
This is a great dessert to make ahead of time and they look so pretty! These Mini Red Velvet Cheesecakes will probably disappear real quick, so you might want to make a double batch, or more because they freeze up real nice. You can get foil cupcake papers to make the theme of a party, red, green or gold for Christmas. These really are dessert recipe you could change for any occasion! I hope you enjoy them and come back to tell us or pictures to share!
- 1 1/4 cups thin chocolate wafer cookies crushed
- 3 tablespoons melted butter
- 2 packages 8 oz cream cheese plus 4 oz more of the cream cheese room temp
- 1 cup granulated sugar
- 1/4 cup unsweetened baking cocoa
- 2 teaspoons vanilla
- 2 tablespoons red food color
- 3 eggs
- 1/2 cup whipping cream
- 1 tablespoon granulated or powdered sugar
- Chocolate curls or sprinkles or what ever else you'd like to put on top
- Preheat oven to 350Â°F.
- Place foil baking cups into muffin cups.
- In small bowl, mix cookie crumbs and melted butter.
- Divide crumb mixture among cups.
- With back of spoon, firmly press cookie crumbs in bottom of each foil cup.
- In large bowl, beat cream cheese with electric mixer on medium speed until smooth.
- Gradually add 1 cup granulated sugar and the cocoa until fluffy.
- Add vanilla and food color.
- Add in eggs, one at a time, until well blended.
- Divide batter evenly among baking cups almost full.
- Bake 20 to 25 minutes or until centers are firm.
- Cool 15 minutes, cheesecake centers will sink while cooling.
- Refrigerate in baking cups at least 1 hour then cover and refrigerate at least 1 hour longer before serving.
- In chilled small bowl, beat whipping cream and sugar with electric mixer on high speed until stiff.
- Spoon whipped cream on chilled cheesecakes.
- Just before serving, garnish with chocolate curls.
- Cover and refrigerate any remaining cheesecakes.
Bailey's Irish Cream Mini Cheesecakes - Chocolatey And Delicious Recipe
I like small bites at holiday parties and we are always encouraged to bring appetizers or dessert bites. For me "bites" mean just that, a small bite so I knew I wanted to use my mini muffin tin for a recipe but what to make? I found this mini cheesecake recipe and wanted to try it out. They were a big hit at the party, and I got many requests for the recipe. Looking at the recipe these look really difficult but they are simple to make, don't be intimidated and give them a try. They are the perfect bite sized dessert!
Prep Time: 30 mins
Total Time: Aboout 1 hour
Serves: 24 mini-cakes
- For the crust:
- 16 whole Oreos, finely ground in food processor
- 3 tablespoons melted butter
- For the filling:
- 16 ounces (2 8-ounce packages) cream cheese
- 1/2 cup sugar
- 2 eggs
- 1 1/3 cups sour cream
- 3 Tablespoons Bailey's Irish Cream
- 1 teaspoon vanilla extract
- 6 ounces semi-sweet chocolate, melted and cooled slightly
- For the Ganache glaze:
- 4 ounces bittersweet chocolate, coarsely chopped
- 1/2 cup heavy cream
- 2 teaspoons light corn syrup
- Preheat oven to 350F
- Combine the ground Oreos and melted butter into a bowl until well combined. Spoon into 24 mini cheesecake cups. Press into the bottom of each cup so the crust is flat. If you have a small cup or container small enough, that works well. Partially bake for 10 minutes then remove from oven.
- In a large bowl with a handheld or stand mixer, beat the cream cheese and sugar until light and fluffy. Beat in eggs, one at a time. Stir in sour cream, Bailey's, and vanilla.
- Pour or spoon batter into cheesecake pan cups to fill to a little less than half of the cup. Then add the melted chocolate to the rest of the batter. Fill the cups to about 3/4 full.
- Bake for 25-28 minutes until cheesecake is cooked through. Remove to a wire rack to cool.
- Once the cheesecakes have cooled, loosen the edges with a plastic knife and remove them from the pan by pushing up on the removable bottoms. Arrange them on a piece of waxed paper and make the glaze.
- To make the ganache glaze, put the chocolate in the top of a double boiler and melt above simmering water (or use microwave to melt). The chocolate should be just melted and only warm, not hot. Meanwhile, bring the cream to a boil in a small saucepan. Pour the hot cream over the chocolate and stir very gently with a rubber spatula until the mixture is smooth and shiny. Stir in the corn syrup.
- Pour the glaze over the cheesecakes and smooth the top with the back of a spoon or a metal icing spatula. Don't worry if the glaze drips unevenly down the sides of the cheesecakes, it actually makes for a pretty presentation. Alternatively, you could leave the cheesecakes in the pan and pour the glaze on top, let set (best to put in fridge), then run a plastic knife around to loosen, lift the cakes out, and have a nice ganache layer on top with no drips!
- Refrigerate cheesecakes until ready to serve. If keeping overnight or longer, wait until glaze sets, then cover with foil.
Easy Lemon Squares - Lots Of Requests For These!
I am always getting a lot of requests for these lemon squares right around Easter time. I think it reminds my children that Spring is coming. After the winter we've had here, we need Spring to come early!
These lemon squares are so refreshing and not to heavy in the calories department either. So try a nice refreshing treat for a change and start moving away from all those Winter recipes, that some times have a tendency to weigh us down and lighten up.
- 1/4 cup granulated sugar
- 3 tablespoons butter or stick margarine, softened
- 1 cup all-purpose flour
- 3 large eggs
- 3/4 cup granulated sugar
- 2 teaspoons grated lemon rind
- 1/3 cup fresh lemon juice
- 3 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 2 teaspoons powdered sugar
- Preheat oven to 350Â°.
- Beat 1/4 cup granulated sugar and the butter at medium speed of a mixer until creamy.
- Lightly spoon 1 cup flour into a dry measuring cup; level with a knife.
- Gradually add 1 cup flour to sugar mixture, beating at low speed until mixture resembles fine crumbs.
- Gently press mixture into bottom of an 8-inch square baking pan.
- Bake at 350Â° for 15 minutes; cool on a wire rack.
- Beat eggs at medium speed until foamy.
- Add 3/4 cup granulated sugar and next 5 ingredients (3/4 cup granulated sugar through salt), and beat until well-blended.
- Pour mixture over partially baked crust.
- Bake at 350Â° for 20 to 25 minutes or until set.
- Cool on wire rack.
- Sift powdered sugar evenly over top.
Chocolate Caramel Filled Cookies - Chocolate Caramel Coolie Recipe
Chocolate Caramel Filled Cookies
If you like chocolate and caramel you will love these ooey, gooey cookies for sure! I only eat the cookies when they are warm, that's when they're the best and these cookies are fantastic. Not to hare to make and worth every minute of your time! If you don't like caramel or like toffee better you can switch up this cookie recipe or just make both! Your family, friends and guest will love these.
- Parchment Paper
- 1 pouch Oatmeal chocolate chip cookie mix and ingredients for package directions
- 3 tblsp all purpose flour
- 26 milk chocolate covered caramels, Rolo's or Kisses
- 1 cup semisweet chocolate chips
- 1/4 cup milk
- 2 tsp chocolate candy sprinkles
- Bake at 375Â°F 10 to 12 minutes
- Make cookie dough as directed on package, stirring in flour with cookie mix
- Shape about 1 tablespoon dough rounds
- 1 chocolate caramel candy, covering completely
- Place 2 inches apart on Parchment Paper lined cookie sheets
- Bake at 375Â°F 10 to 12 minutes
- Cool; place cookies on cooling racks
- Microwave chocolate chips and milk uncovered on High 1 to 2 minutes or until melted, stirring until blended
- Spoon glaze onto each cookie
- Top with sprinkles
- Let stand until glaze is set
Baking Racks - Cookie Must Have
I recently found out how important cooling racks are. I used to just remove the cookies and place the on the table or counter, then wondered why they sunk in the middle! Now I know the purpose of a wire cooling rack is to allow the air to circulate freely around the cooling baked item, letting it cool down evenly and quickly.
Try this tiered cookie cooling rack and it's non stick.