A easy tasty pinterest dessert, with a different kind of ingredient. So easy to make, and small amount of ingredients. When it comes out of the oven the sprite mixes with sugar mixture and makes it a goey tasty mixture. Thanks Southern Bite!
1 8-count tube of crescent rolls (8 oz)
1 stick of butter, melted
3/4 cups sugar
1/2 teaspoon cinnamon
1 1/2 tablespoons flour
6 oz Sprite
Core and peel apple into eight slices.
Open can of crescent rolls and unroll. Place one apple slice on the wide end of one crescent and roll it up in the crescent.
Place into a greased 8×8 (or 9×9) pan.
In a small bowl combine melted butter, sugar, cinnamon, and flour and mix until just combined.
Spoon over each crescent
Pour Sprite into empty space in the middle of pan (NOT over the crescents).
Bake at 350 degrees F for 35 to 40 minutes or until crescents are golden brown.
This recipe is a great summer treat or a dish to bring to a summer party. I brought it to the beach for our annual end of the summer beach party. It is so easy to make, all your really need to do is chop everything up!!
1 pound of strawberries
2 granny smith apples
1/2 pound Raspberries
3 tablespoons of preserves (I skipped this part)
1 tablespoon of brown sugar
Chop everything up and add it together! Except for the lemon, juice the lemon and add to mixture. I didn’t skin the apples, and I found I did not need the perserves what so ever, the fruit created a lot of juice on its own.
The recipe also comes with home made pita cinnamon chips. To be honest I like the store bought kind better, BUT I made these anyways.
Spread butter on some pita chips, throw them in the oven under a broil, until they are brown. You can add cinnamon and sugar before or after, I did both and didnt every discover what I liked better, maybe after better.
I found more ways to use the fruit salsa, because it makes such a huge batch! The next morning I made waffles, & used this salsa as topping! It was much tastier than plain strawberries!!! I loved it!
The next day after that we took the rest and put in lemonade. This was so good too!! I am sure there are plenty more things you can do with it, its such a versatile dish. I even ate it with a spoon!
Whats not to love? Churros and Cheesecake combined. It was so tasty and so easy. I wish I served it warm cuz thats when it was the tastiest. My cousin loved this recipe!
2 cans (oz. each) Pillsbury Crescent Dinner Rolls (I used the butter flake kind)
2 pkg. (8 oz. each) Cream Cheese, softened
1 tsp vanilla
1 egg, slightly beaten
1 cup sugar, divided
2 Tbsp ground cinnamon
Preheat the oven to 350 degrees. Using a hand mixer or a kitchenaid, beat together the cream cheese, vanilla, partially beaten egg, and ½ cup sugar until smooth.
Mix together the rest of the sugar (1/2 cup) and 2 tablespoons cinnamon. Set aside.
Spray a 9×13 baking dish with cooking spray and sprinkle ¼ cup (or half) of your cinnamon sugar mixture evenly into the bottom of the 9×13.
On a piece of parchment paper, roll out your crescent dinner roll dough into a big 9×13 square and press the seams together so the dough is completely sealed. Set the dough in the bottom of your 9×13 baking dish on top of the cinnamon sugar.
Spread the cheesecake evenly on top of your dough and unroll the other can of crescent dough and place on top also making sure that the seams are completely sealed.
Sprinkle the top with the remaining ¼ cup of cinnamon sugar mixture and bake for 30-35 minutes or until golden brown.
In a large bowl, beat the eggs on high speed for 5 minutes. Slowly add the white sugar, pumpkin, and lemon juice and mix well. Add the flour, cinnamon, baking powder, salt, ginger, and nutmeg and mix until combined.
Grease and flour cookie sheet. Pour batter into a rectangular shape (don’t fill the sheet), leaving space on the sides for the batter to expand while cooking. Bake for 15 minutes.
Sprinkle ¼ cup powdered sugar on terrycloth towel.(I used papertowels) I would put more just to ensure that your roll doesn’t stick to your cloth. Loosen roll with spatula and flip onto the towel. Gently roll with the towel rolled up inside it as well and let it cool in the fridge. This step is to get the pumpkin roll in the correct shape while cooling.
While roll is cooling, prepare filling by mixing cream cheese, butter, powdered sugar, and vanilla in a medium bowl. When roll has cooled in the fridge, unroll it, remove the towel, and spread the filling evenly inside. Roll it back up and refrigerate. It’s really hard to not crack the dough when rolling but if it does don’t stress because the cracks fix themselves when it refrigerates. Also, slightly dampening the cloth helps. Refrigerate until ready to serve. Cut into 1 inch slices to serve.
I overcooked mine so it came out not perfect circular but tasted fantastic!!! Success!
Thanks Martha for another recipe. I’ve been using more of Martha’s recipes. From online of course, I would never actually purchase one of her books, but, her recipes are usually well thought out but too complicated. This one was on the simpler side. To celebrate October, I decided to make a pumpkin dessert.
Here it is:
FOR THE CREAM-CHEESE FILLING
3 cups confectioners’ sugar
1/2 cup (1 stick) unsalted butter, softened ( I used salted oops kill me)
8 ounces cream cheese, softened
1 teaspoon pure vanilla extract
FOR THE PUMPKIN WHOOPIE COOKIES
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons ground cinnamon
1 tablespoon ground ginger
1 tablespoon ground cloves ( had to ground my own whole ones and it came out chunky and crunchy)
2 cups firmly packed dark-brown sugar ( I used light, sue me )
1 cup vegetable oil
3 cups pumpkin puree, chilled ( this was a pain because I had two cans = about 3 1/2 cups)
2 large eggs
1 teaspoon pure vanilla extract
Make the cookies: Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.
Using a small ice cream scoop with a release mechanism, drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.
Make the filling: Sift confectioner’ sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners’ sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)
Assemble the whoopie pies: Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.
Over all I think they taste pretty good, I love the frosting, and the pumpkin part is pretty tasty, will probably be better in a few days, when it gets all moist and soaks in. Would I make these again? Probably not, I hate baking cookie style things so I don’t know how I always end up doing it, and I feel there are much better pumpkin desserts out there :)
Oh boy. So I myself being obsessed with Rum Chata and all my friends- I was immediately drawn to this recipe. Again, this was during my vacation in between contracts and my circle of friends was having a reunion brunch on easter weekend. I thought this would be the perfect dessert.
I already had Rum Chata in my cabinet so I wasn’t worried about how much Rum Chata it would use.
First of all- this was one of the most complicated Cupcake recipe I’ve ever made. There were just so many steps, and I found it unnecessary at some points. With all the mixing the batter was really thick, and took a long time to blend the ingredients. I think this resulted in my OVER mixing. Which in turn made REALLY small cupcakes. But they were so DENSE. They felt like bricks when you picked them up. The frosting was delicious and did make a lot and I left some to freeze, but also piled on the frosting on the tiny cupcakes.
So overall they weren’t your fluffy cupcakes you’d buy in the bakery, they were thick, dense, rich heavy, but over all tasty. Would I make them again? Probs not.
RumChata Cupcakes (Yield: ~24 cupcakes, batter is thick, I think I ended up with 23) Ingredients:
1/2 cup butter (1 stick, at room temperature)
1 1/2 cups sugar
2 cups flour
2 tsp baking powder
1/2 teaspoon salt
1 cup RumChata
1 tsp vanilla extract
1 tsp cinnamon
4 egg whites
Preheat oven to 350*
Combine sugar & butter and beat until fluffy
Mix together flour, baking powder, salt, & cinnamon, set aside
Mix the RumChata & vanilla together, set aside
Alternating, add in the flour mixture and RumChata mixture in to the butter and sugar. Start and end with the flour mixture.
In a clean mixing bowl, beat egg whites until soft peaks form (this will be easiest in an electric mixer)
Fold egg whites in to the batter – do not do this in an electric mixer, use a spatula
Fill cupcake liners
Bake for 20 minutes or until cake “bounces back” when touched.
RumChata Cream Cheese Frosting
NOTE: This makes A LOT of frosting. I tend to use quite a bit on my cupcakes. I ended up with a cup extra. So, if you don’t use a lot, cut the recipe in half. (I also normally freeze my leftover frosting for use later. I label and date it, I’ve used some that’s been frozen for just about 5 months and it tasted fine)
12 ounces of cream cheese (1 1/2 packages, at room temperature)
What also drew me to this recipe was the fact that it used cake mix. Any cookie recipe that uses cake mix I usually love (because its easy) and because it gives the cookies a great consistency. Not many ingredients, even more simple! (cheaper). I bought two dollar packs of caramels from target, and only used one and then half of the other.
So I mixed the ingredients and ended up refrigerating them for the day because I didn’t have time to make them but that usually works out better for cookies anyways!
Oops- I didn’t roll the caramels in cinnamon like recipe calls for, but I am not a cinnamon overload fan so I think that this is okay. So roll and stuff the caramels in the cookie and then roll the cookie into the cinnamon sugar mixture.
Pretty simple. it was so much easier stuffing the cookies than I thought the dough rolls right over the caramel and gave me no trouble at all!
My cookies did not come out like they did in her picture…mine never do, They rose REALLY high, not sure why. maybe the refrigeration? any ideas? But they taste great, can’t wait to serve them!
So I made the pizza according to the recipe ,but I found I had a lot more crumbs and that I could of used two cans of rolls.
Then when it came to the frosting I read the instructions wrong ( of course) and put in a TABLESPOON of Vanilla. oops. but I stil put it on the pizza, and it still tasted good, and it actually came out looking like this: