delicious desserts 2018

Santa’s Favorite Cookies
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IngredientsIngredients

  • 1/2 cup unsalted butter, softened
  • 3/4 cup brown sugar, packed
  • 1 tsp vanilla extract
  • 1 egg
  • 1 package (3.4 oz) instant vanilla pudding mix, not sugar-free
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/4 cups all-purpose flour
  • 1/4 cup red and green sprinkles
  • 3/4 cup peanut butter M&Ms in Christmas colors

DirectionsDirections

In electric mixer bowl, cream together butter and sugar. Mix in egg and vanilla until smooth. Add pudding mix, baking soda, and salt; mix until combined. Stir in flour, then stir in sprinkles and M&Ms. Scoop dough in 2-tbsp balls onto a cookie sheet or platter covered with parchment or a silicone baking mat. Cover and chill for at least 30 minutes. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper or Silpat® baking mats. Arrange chilled cookie dough balls on cookie sheets, 2” apart. Bake 9 to 11 minutes or until the edges just start to turn brown. Cool on cookie sheet for 5 minutes before transferring to a rack to cool completely.
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Graham Cracker Chocolate Chip Cookies
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IngredientsIngredients

  • 1/2 cup butter, room temperature
  • 1 cup brown sugar
  • 2 tsp vanilla
  • 1 egg
  • 1 1/2 cups graham cracker crumbs
  • 3/4 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup chocolate chips

DirectionsDirections

Preheat oven to 350 degrees F. Spray a cookie sheet with cooking spray. In the bowl of a stand mixer, cream together the butter and sugar until creamy. Beat in the vanilla and egg until well combined. In a medium bowl, combine the graham cracker crumbs, flour, baking soda, and salt; gradually add to the butter mixture until just combined. Stir in the chocolate chips. Scoop dough onto cookie sheet and bake for 7 minutes. Cookies will look slightly underdone, but will firm up as they cool.
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Creamy Coconut Dream
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IngredientsIngredients

  • 36 Golden Oreo™ cookies
  • 6 tbsp salted butter, melted
  • 1 package (8 oz) cream cheese, softened
  • 1/4 cup white sugar
  • 2 tbsp cold milk
  • 12 oz frozen whipped topping (Cool Whip™), divided
  • 2 packages (3.4 oz each) coconut cream instant pudding
  • 3 1/4 cups whole milk
  • 1 cup sweetened coconut flakes, toasted

DirectionsDirections

In a food processor, pulse the cookies to fine crumbs. Combine crumbs and butter until crumbs are fully coated. Make a crumb crust by pressing the mixture into a 13” x 9” baking dish and refrigerate. In a medium bowl and using an electric mixer on medium-low speed, combine cream cheese and sugar. Add milk and mix until fully incorporated. With a spatula, fold in 1 1/4 cups whipped topping until completely uniform. Spread cream cheese mixture evenly over chilled crust. In another medium bowl, combine the milk with all the instant pudding. Whisk constantly until the pudding thickens and creates soft peaks. Spread this layer evenly over the cream cheese layer. Let the dessert rest for about 5 minutes, to let the pudding fully thicken up. Spread the top with remaining whipped topping. Spread the toasted coconut, completely cooled, evenly over the whipped topping and refrigerate dessert overnight before serving.
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Outrageous Brownies
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IngredientsIngredients

  • 1 pouch (10 1/2 oz) peanut butter cookie mix
  • 1 box (19.9 oz) dark chocolate fudge brownie mix
  • Water, vegetable oil and eggs required to prepare each mix
  • 16 peanut butter creme-filled sandwich cookies
  • 7 Reese’s™ peanut butter cups, full size, unwrapped

DirectionsDirections

Heat oven to 350 degrees F. Grease 13” x 9” pan and line with cooking parchment paper, leaving an overhang on the two longer sides. In medium bowl, prepare peanut butter cookie dough as directed on pouch. In another medium bowl, make brownie batter as directed on box. Crumble cookie dough in pan; using offset spatula, press and spread cookie dough into thin even layer. Top cookie dough layer evenly with sandwich cookies and candies, then spread brownie batter over all to cover completely. Bake about 30 minutes or until toothpick inserted in brownie comes out with few sticky crumbs. Cool completely on cooling rack.
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Sopapilla Cheesecake
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IngredientsIngredients

  • 2 tubes (8 oz each) refrigerated crescent rolls
  • 2 packages (8 oz each) cream cheese, softened
  • 1 1/2 cups white sugar (divided use)
  • 1 tsp vanilla
  • 1/2 cup butter, melted
  • 1 tbsp ground cinnamon

DirectionsDirections

Heat oven to 350 degrees F. Unroll 1 tube dough. Place in bottom of ungreased 13” x 9” (3-quart) glass baking dish, stretching to cover bottom of dish and firmly pressing perforations to seal. In medium bowl, beat cream cheese and 1 cup sugar with electric mixer on medium speed until smooth. Beat in vanilla. Spread over dough in baking dish. Unroll remaining tube of dough. Carefully place on top of cream cheese layer and pinch seams together to seal. Pour melted butter evenly over top. Mix remaining sugar with cinnamon and sprinkle mixture evenly over butter. Bake about 30 minutes or until center is set. Cool slightly, about 20 minutes. Refrigerate for easy cutting. Cover and refrigerate any remaining bars.
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Strawberry Lemonade Cookies
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IngredientsIngredients

  • 1 package (15.25 oz) lemon cake mix
  • 1 package (15.25 oz) strawberry cake mix
  • 4 eggs
  • 2/3 cup vegetable oil (divided use)
  • 1 tsp lemon juice
  • 2 cups powdered sugar (divided use)

DirectionsDirections

Preheat oven to 375 degrees F. Pour the lemon cake mix into one large bowl and the strawberry cake mix into another large bowl.To each bowl add 2 eggs and 1/3 cup vegetable oil.To the lemon cake mix, add lemon juice. Mix each until well blended.Cover and refrigerate each bowl for 20 minutes to firm dough. Place 1 cup powdered sugar in shallow bowl. Remove doughs from refrigerator. For each cookie, roll 2 rounded teaspoons of lemon dough into a ball; repeat with strawberry dough. Gently roll the two balls together to make one large ball. Roll dough ball in powdered sugar to coat lightly. Place on greased baking sheet, leaving at least 2” between cookies. Repeat with remaining dough. Bake for 10 minutes or until cookies turn slightly golden and are cooked through. Cool on wire rack.
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Oreo™ Salted Caramel Bites
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IngredientsIngredients

  • 18 whole chocolate sandwich cookies (Oreos™)
  • 16 oz cream cheese, softened to room temperature
  • 3/4 cup white sugar
  • 1/4 cup yogurt
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup mini semi-sweet chocolate chips
  • Caramel sauce
  • Sea salt

DirectionsDirections

Preheat oven to 350 degrees F. Line two 12-count cupcake pans with 18 liners. Place one cookie in each liner. In a large bowl, use an electric mixer at medium speed to beat the cream cheese until completely smooth. Add sugar and yogurt and beat until combined. Reduce speed to low and add eggs one at a time. Beat in the vanilla extract and mini chocolate chips. Divide batter among liners; each should be nearly full. Bake for 20 to 23 minutes and remove from oven; centers will still be slightly liquid, and will deflate as cheesecakes cool. Spoon a dollop of caramel sauce in the middle of each one, add a pinch of sea salt, and some mini chocolate chips, if desired. Cool completely at room temperature, at least 1 hour. Chill in refrigerator for at least two hours. Serve cold.
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Pumpkin Pie Twists
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IngredientsIngredients

Twists
  • 1 tube (8 oz) refrigerated crescent rolls
  • 1 cup pumpkin purée or canned pumpkin
  • 3 tbsp butter, melted
  • 3 tsp pumpkin pie spice
Icing
  • 1/4 cup unsalted butter, softened
  • 1/4 cup cream cheese, softened
  • 1 cup powdered sugar
  • 1/2 tsp vanilla extract

DirectionsDirections

Twists
Preheat oven to 375 degrees F. Line baking sheet with parchment paper or silicone baking mat. Set aside. Unroll crescent dough and separate into four rectangles. Place two rectangles on baking sheet. Spread each rectangle with pumpkin purée and top with one of the remaining rectangles. Press edges of dough together to seal. Brush melted butter over rectangles and sprinkle with pumpkin pie spice. With a pizza cutter or sharp knife, cut each rectangle into six strips. Hold each strip by its ends and twist, then arrange twists on cookie sheet and sprinkle with pumpkin pie spice. Bake for 8 to 10 minutes.
Icing
While strips bake, use an electric mixer on medium speed to beat together the butter and cream cheese. Reduce mixer speed to low and add powdered sugar; beat until smooth and creamy. Beat in the vanilla extract. Fill a zip-lock bag with cream cheese icing, close bag securely, and snip off a corner of the bag. Squeeze icing onto each warm pumpkin pie twist and serve.
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Almond Joy Cookies
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IngredientsIngredients

  • 1 bag (14 oz) sweetened coconut flakes
  • 2 cups semi-sweet chocolate chips
  • 2/3 cup chopped lightly salted almonds
  • 1 can (14 oz) sweetened condensed milk

DirectionsDirections

Preheat oven to 325 degrees F. Line a large baking sheet with parchment paper and set aside. In a large bowl combine coconut, chocolate chips, almonds, and sweetened condensed milk. Stir until combined. Using a cookie scoop, scoop out dough onto prepared baking sheet. Shape each cookie into a disc with fingertips moistened with water; pat the top flat. Bake for 12 to 14 minutes or until tips of coconut are just starting to turn golden brown. Let cool on baking sheet.
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Island Pecan Pie
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IngredientsIngredients

  • 2 cups sugar
  • 1 tbsp cornmeal
  • 1 tbsp flour
  • 5 eggs
  • Pinch of salt
  • 1 cup pecans, coarsely chopped
  • 1 cup crushed pineapple, drained
  • 1 cup flaked coconut
  • 1/2 cup (1 stick) butter, melted
  • 1 unbaked pie shell
  • 1/2 cup frozen whipped topping, or more if desired
  • 1/4 tsp almond extract, or to taste
  • Toasted coconut

DirectionsDirections

Preheat oven to 300 degrees F. In an electric mixer bowl, beat together sugar, cornmeal, flour, eggs and salt. Gently stir in pecans, pineapple and coconut. Stir in the melted butter and mix well. Pour into pie shell and bake approximately 50 to 60 minutes. Remove pie from oven, cover the edge of the crust with aluminum foil to keep it from burning, and return pie to oven for 15 to 30 more minutes or until filling is set. Remove pie from oven and cool on a wire rack. Combine whipped topping and almond extract. Cut pie into serving pieces and garnish each with topping mix and a sprinkling of toasted coconut.
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