Category Archives: desserts

Refrigerator Cookies, p. 895

Last Christmas I decided it would be fun to make cookies. I made the dough a few weeks early, froze the dough, and then a couple days before Christmas cooked and decorated them with our nieces.

We had a great time and the cookies were delicious.


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Pound Cake p. 906-907

What could be more neighborly or Southern than taking a pound cake to a neighborhood pot luck?  Some veggies from your garden? I don’t know. Either way, at this years Neighborhood Night Out I made a pound cake to take to our pot luck.  I’ve never been a huge fan of pound cakes but was feeling the urge to bake one.

The cake was a little heavy for pound cake, so if I feel the urge again I’ll probably seek out another recipe (probably from a Southern source), but it was a decent cake. I served it on a platter surrounded by fresh figs (from my mom’s tree) and blueberries.

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Apple Crisp p. 884

I’ve never been a big fan of cooked apples… either as a side dish or in a dessert. But around Thanksgiving the Pioneer Woman posted a really scrumptious apple pie and I made it for the holidays. It was amazing and totally changed my life… in only the way that cooked apples can… which isn’t too much, but I’m now open to the idea of cooked apples. Anyways, shortly after Thanksgiving I was hosting a family birthday gathering and was tasked with making a dessert. On the heels of my love of apple pie, I decided to try Mark Bittman’s Apple Crisp in How to Cook Everything.

Yes, this is the first actual post from the book in a long, long time. What can I say? I needed a break. Obviously. But I am back on the cooking-from-a-book horse and have a few more recipes up my sleeve.

So this apple crisp was very similar to the Pioneer Woman recipe, only without the pie crust. Which I should like because I hate pie crust. I hate making it and I hate eating it. At least I’m consistent.

The other difference was the use of oats. I also do not like oats. If I could substitute this topping with the Pioneer Woman topping I would have been very happy. But other than the oat-y topping, it was a delicious dessert and everyone seemed to like it.

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Nutella Ice Cream

I love Nutella. I love ice cream. Why I haven’t put these two together earlier, I don’t know. But its one of the most ingenious ideas I’d ever heard of.

I stumbled upon this recipe on the blog: Dinner with Julie. I’d link to the recipe directly, but my link is appearing to be broken.

It suggested using 1 cup Nutella and 2 cups milk or half and half or whipping cream. I can’t remember exactly. Instead of measuring properly I decided to use the whole jar of nutella. First warm it up a few seconds in the mircowave. I suppose you could use a sauce pan over the oven, but that’s just something else to clean. Once its softened a bit stir it in with the milk. Make sure you use a big bowl because I didn’t use a big enough bowl to allow for whisking. The idea is to make it smooth. Then pour into your ice cream maker and make as directed.

churning in the ice cream machine

Since I was unsure of how much it would make and I used more Nutella than the original recipe called for my batch turned our really rich and really small. It made just over a pint of ice cream. Next time I will still use the whole jar, but probably do 3 cups milk.

nutella ice cream in quart container. Doesn't quite fill it up.


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Pound Cake p. 906-7

In my last post I plotted out a meal plan for a week. I stuck to it, but it only took me 3 weeks to post it. Sorry. Without further ado… pound cake!

I felt like I wasn’t a true Southern girl since I am a quarter decade old without ever attempting to make my own pound cake. Although, to be truthful, I’m not crazy about pound cake. But it was a Sunday and I wanted to bake something sweet. I also wanted to use some yogurt I had laying around.

It was not too difficult to make, just a bunch of steps to add ingredients at just the right time. I’m sure there’s a science behind it that I just do not care to learn.

The cake turned out great and we enjoyed it for several days. I didn’t get a chance to toast some, which I wanted to do. I’m sure it would have been really delicious with a little homemade plum preserves.

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Aunt Big’s Gingersnaps p. 897

Ingredients: butter, sugar, molasses, baking soda, flour, ground ginger, cinnamon, salt. (No kitty cats are called for this recipe and none were injured in the making of these delicious cookies.)

I’m not entirely sure if I’d ever had gingersnaps before. I’ve had one or two gingerbread men, but that’s different.

Start off by creaming the butter, sugar, and molasses. Then add your baking soda and water. In a separate bowl add flour and spices together and slowly add to the dough.

When its combined put your dough on wax paper to refrigerate for a few hours or few days. Helpful tip: Try to spread the dough into an even log. The dough is very sticky and messy and I just tried to get it on there without making too much of a mess.

Once you have refrigerated the dough for at least a couple of hours, take out and slice. If I had an even dough log I wouldn’t have ended up with whoppy cookie shapes.

Bake for about 10 minutes and cool. A vanilla frosting or orange glaze would be good, but I was lazy. So lazy I even forgot to take pictures of the after product.

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Mexican Wedding Cookies p. 896

Ingredients: butter, confectioners sugar, flour, salt, pecans (or any other nut you prefer), vanilla extract.

I was excited about getting to use my new Kitchen Aid mixer. Start off by beating the butter until fluffy before adding the powder sugar. In a bowl combine the flour, salt and nuts. Then you’ll add those to your mixer. Once everything is mixed together it needs to refrigerate for a while. Mine sat in the fridge for a few days.

When you are ready to bake, shape the dough into about 1″ balls.

Bake them for about 10 minutes until they start to brown. Let them cool for a minute or so and then cover in powdered sugar. Let them sit on a rack for another minute while you powder all the balls and then give them all a second coat of sugar.

I’m not a fan of Mexican Wedding Cookies or powdered sugar. Actually its probably the powdered sugar I don’t like about Mexican Wedding Cookies. But I tried one and it was good. I promptly gave the rest away as gifts. Our neighbor raved about them.

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