Gourmet Cookie Bouquets Recipe Blog

Archive for the ‘Desserts’ Category

Blackberries are another of my favorite summer berries!  Right now they’re pretty plentiful in the grocery store, farmer’s market or maybe even in your own garden!  Below is a wonderfully moist bar recipe that will melt in your mouth!

Ingredients:

Crust:
1 cup all-purpose flour (4.5 oz)
6 tablespoons powdered sugar
1/8 teaspoon salt
3 oz unsalted butter, cold butter, cut up (6 tablespoons)

Filling:
1/4 cup granulated sugar
1/2 tablespoon cornstarch
1 very small pinch salt
2 cups fresh blackberries
1 1/2 teaspoon lemon zest

Topping:
1/2 cup all-purpose flour
1/2 cup granulated sugar (or try 1/4 granulated and 2 T. brown)
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
2 oz unsalted butter, cut up, cold (4 tablespoons)
1/4 teaspoon vanilla extract

Directions:

1. Preheat oven to 350 degrees F. Line a 9 inch square metal pan with non-stick foil or line with foil and spray with cooking spray.
2. Combine flour, powdered sugar and salt in bowl of food processor and pulse to mix. Add butter and pulse until mixture is coarse. Alternatively, mix the dry ingredients in a bowl and cut the butter in with a pastry cutter.
3. Press the mixture into the bottom of the pan and bake until the surface is dry and the edges are browned, about 20-22 minutes. Let cool for 20 minutes before adding filling.
4. Combine the 1/4 cup sugar (+ 2 T extra if needed), cornstarch, and salt. Stir in the berries and zest until combined. Set aside.
5. Prepare topping. Combine flour, sugar, cinnamon and salt in food processor bowl. Add butter and vanilla and pulse until mixture is coarse.
6. Spread the filling on the cooled crust. Sprinkle the topping over the filling. The whole thing will look pretty lumpy. Bake until the topping has browned lightly and the berry filling is bubbling, about 40 minutes.
7. Cool completely on a wire rack before cutting into bars. Makes about 12-16 depending on how you cut them.

Raspberries are another summer berry I absolutely love!

Did you know the health benefits of raspberries?  Not only is it among plant foods with the highest fiber contents known, the raspberry is also a great source for vitamin C and manganese.

This recipe combines fresh raspberries with lemon pie filling for a cool and refreshing creamy treat!

Ingredients:

Crust:

• 1 1/4   cups (about 35) crushed vanilla wafers
• 1/4   cup sugar
• 1/4   cup butter, melted

Filling:

• 1 cup (6 ounces) fresh raspberries (set 12 raspberries aside)
• 1 tablespoon sugar
• 1 pint (2 cups) Heavy Whipping Cream
• 1 teaspoon vanilla
• 1 can lemon pie filling (22 ounces)

Directions:

1. Stir together all crust ingredients in medium bowl. Press onto bottom of 9-inch square pan; set aside.

2. Gently stir together raspberries and 1 tablespoon sugar in small bowl; set aside.

3. Combine whipping cream and vanilla in small bowl. Beat at high speed, scraping bowl often, until stiff peaks form (3 to 4 minutes). Reserve 3/4 cup whipped cream. Gently fold lemon pie filling into remaining whipped cream.

Spoon onto prepared crust. Gently swirl raspberries through lemon mixture. Frost top with reserved whipped cream. Cover; freeze at least 5 hours or until firm. Let stand at room temperature 10 minutes before serving; garnish with reserved raspberries.
Recipe Credit LandoLakes.com

This week’s recipe again includes delicious strawberries – I can’t get enough!  It is so HOT outside, when I think of a dessert, something frozen is a must!  Here is a delicious frozen strawberry dessert that is a perfect summertime treat!  (Note:  There is no alcohol in this treat).  A salty crust perfectly compliments the sweet and creamy frozen strawberry filling.

Ingredients:

• 1 cup finely crushed pretzels
• 1/4 cup brown sugar
• 1/2 cup finely chopped nuts
• 1/2 cup melted butter
• 1/4 cup lime juice
• 2 Tbsp. orange juice
• 2 Tbsp. lemon juice
• 14 oz. can sweetened condensed milk
• 10 oz. pkg. frozen strawberries in syrup, thawed
• 1 cup whipping cream
• 2 Tbsp. powdered sugar
• 1 tsp. vanilla

Directions:

1. Combine crushed pretzels, brown sugar, nuts, and melted butter in small bowl. Press into bottom of an ungreased 10″ springform pan and chill until firm.

2. Combine all of the juices with the sweetened condensed milk in a large bowl and beat until smooth. Puree strawberries with juice in a food processor and add to the condensed milk mixture; beat until combined.

3. In small bowl, beat whipping cream with powdered sugar and vanilla; fold into strawberry mixture, then pour over chilled pretzel crust. Cover and freeze until firm.

Have you gone out strawberry picking?  Strawberry pie is a great summer treat!  This recipe goes one step further and turns your strawberry pie into a strawberry cream dream!  Light and refreshing, your friends and family will be asking for the recipe! (That is, if you’re willing to share it!)

Ingredients:

Crust: (a pre-made Oreo crust can also be used)

• 1 cup crushed cream-filled chocolate sandwich cookie

• 1/4 cup sugar

• 1/4 cup butter, melted

Filling:

• 8 ounces cream cheese, softened

• 1/4 cup sugar

• 1 teaspoon vanilla extract

• 1 cup mashed fresh strawberries

• 1 cup heavy whipping cream

• 1/4 cup confectioners’ sugar

Directions:

1. Combine the cookie crumbs, sugar and butter; press into a 7-in. pie plate. Bake at 375 degrees F for 8 minutes. Cool completely on a wire rack.
2. In a small mixing bowl, beat the cream cheese, sugar and vanilla until smooth. Stir in the strawberries. In another small mixing bowl, beat cream until it begins to thicken.
3. Gradually add confectioners’ sugar, beating until stiff peaks form. Fold into the cream cheese mixture. Spoon into the crust. Refrigerate for 4 hours or overnight.

Credit: Judith Kapcsos

I love how each new season brings a new flavor of pie to mind.  Summer is here, which is the perfect time to make a delicious cherry pie.  Fresh or frozen cherries can be used, and tart are the best as they nicely complement the nutmeg and cinnamon spices!

Ingredients:

Filling:

• 1-1/4 cups sugar
• 1/3 cup cornstarch
• 1 cup cherry juice blend
• 4 cups fresh tart cherries, pitted or frozen pitted tart cherries, thawed
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon almond extract

Crust:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 2/3 cup shortening
• 3 to 4 tablespoons cold water

Directions:

• In a large saucepan, combine sugar and cornstarch; gradually stir in cherry juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Add the cherries, cinnamon, nutmeg and extract; set aside.
• In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until a ball forms. Divide pastry in half so that one ball is slightly larger than the other.
• On a lightly floured surface, roll out larger ball to fit a 9-in. pie plate. Transfer pastry to pie plate; trim even with edge of plate. Add filling. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges.
• Bake at 425° for 10 minutes. Reduce heat to 375°; bake 45-50 minutes longer or until crust is golden brown. Cool on a wire rack.

Everyone loves the ooey gooey deliciousness of caramel rolls fresh from the oven!  Start your weekend morning off right with this special treat.  You can make it with or without the nuts, depending on how your family like it.

Ingredients:

1 cup crushed walnuts (optional)
1 package of frozen bread dough balls
1 package regular vanilla or butterscotch pudding (not instant!)
1/3 cup butter
1/2 cup brown sugar
3/4 teaspoon cinnamon
1 tablespoon cream (optional)

Directions:

1. Grease a bundt pan well and sprinkle the crushed walnuts in the bottom of the pan. Place the package of FROZEN dough balls on top the nuts – distributing them evenly around the pan.

2. In a saucepan or in the microwave, melt together the butter, sugar, cinnamon and cream. Let cool slightly and then pour over the dough balls.

3. Leave bundt pan on the kitchen counter to rise overnight (top with wax paper or tinfoil sprayed with pam).

4. When you get up in the morning, heat the oven to 350 F. Bake rolls for 25 – 30 minutes and flip them out onto a serving platter while they are still hot. Pull off as many rolls as you’d like an enjoy!

Snack mixes are a great “throw together” treat for any occasion.  You can also put your favorite snack mix in a decorative jar or tin for that perfect “just because” gift.

Below are my 2 favorite sweet snack mixes that will have you hooked after the first handful!

Fritos Sweet Snack Mix

INGREDIENTS

*2 cups brown sugar
*2 sticks butter
*1/2 cup Karo® syrup
*1 box rice Chex®
*1 bag Fritos®
*1 can peanuts or mixed nuts (I used peanuts)
*1 bag M&M’s®

DIRECTIONS

1. In a large bowl mix all dry ingredients (minus the M&M’s).
2. Bring sugar, butter and syrup to a boil.
3. Pour caramel mixture over the mix and stir.
4. Spread in two 9×13 cake pans.
5. Bake at 350 for 8 minutes, stir and bake another 8 minutes.
6. Pour in brown paper bag to cool, mixing every so often to keep from clumping together. 7. Once totally cool, add M&M’s.

Puppy Chow

INGREDIENTS

*9 cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
*1 cup semisweet chocolate chips
*1/2 cup peanut butter
*1/4 cup butter or margarine
*1 teaspoon vanilla
*1 1/2 cups powdered sugar

DIRECTIONS

1. Into large bowl, measure cereal; set aside.
2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Have you been hit by Spring Fever yet?  Here’s a delicious trifle desert that is bursting with sweet, juicy fruit flavor along with a creamy texture.

Ingredients:

* 4 cups fresh ripe peaches (about 5 large or 7 medium peaches)
* 3 Tbsp sugar
* 1 – 16 oz loaf of frozen pound cake, thawed and cut into 1 inch cubes
* 1 – 12 oz container Cool Whip, thawed
* 2 (3.9 oz) packages of instant vanilla pudding
* 3 cups of milk
* 1/4 cup slivered almonds

Directions:

1. Peel the peaches and slice into segments. Put in glass bowl and sprinkle them with sugar. Toss and let stand for 20 minutes or until juicy.

2. Prepare pudding by putting the mixes in a bowl and adding the 3 cups of milk. Beat on low speed for about 2 minutes or until it starts to thicken slightly.

3. Place 1/2 of the cubed pound cake in the bottom of the trifle bowl. Then 1/2 of the vanilla pudding spreading to make a nice layer. Then put in 1/2 of the peach slices (we don’t use all the juice). Then 1/2 of the Cool Whip. Be sure to use a spatula to even out each layer. Repeat the process again adding the rest of the cake, then pudding, thenpeaches , then cool whip.

4. Cover the trifle and chill in the refrigerator for at least 8 hours. Sprinkle the top with the slivered almonds just prior to serving.

Here’s a great dessert that is both pretty to look at and delicious to eat!   Layering just a few ingredients in a trifle bowl makes for an impressive presentation.  Perfect for a Valentine brunch or romantic dinner for 2!

You do need to plan for this dessert ahead of time, as it needs to chill for 8 hours or overnight.