Gourmet Cookie Bouquets Recipe Blog

Archive for the ‘Desserts’ Category

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.

Well trifles were my dessert of choice when going to potlucks the past few months so this summer when the Colorado peaches were at their best, I made this delectable Peaches n’ Cream trifle to bring to a work party.  Everyone loved it …. especially my husband who LOVES peaches about as much as I love chocolate and Oreo cookies.  Now that is saying something!

We received a footed trifle bowl for a wedding gift, but I must admit that until this summer, I hadn’t really used it much.  I don’t know why because it seems that every trifle I made was well-received and it looks impressive when you walk in the door with it.

You can see the final product in the photo above.  I left off the slivered almonds which normally would be sprinkled on top the dessert because a child at the party was allergic to nuts and I didn’t want to take any chances.  That said, the extra crunch would have really added to the final product so you should use them if possible.

Peaches n’ Cream Trifle Recipe

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

**We use the Sara Lee rectangular pound cake cut up like this:

Peel the peaches and slice into segments or 1″ pieces – keep cutting until you have the 4 cups. Then place them in a glass bowl and toss them with the sugar. Let stand for 20 minutes or until they begin to juice. Meanwhile, use a hand-mixer on low speed for 2 minutes to mix the pudding in a glass bowl with the 3 cups of milk. 

• 1 cup sugar

• 2 tbs. water
• 8 firm bananas
• 1 ½ cups coconut cream
• 1/8 tsp. salt

Cook the sugar and water over low heat until syrupy. Peel the bananas and arrange in a deep skillet. Pour the syrup over them; bring to a boil. Add the coconut cream mixed with the salt; cook over medium heat until cream is absorbed, turning the bananas frequently.

• 3/4 cup brown sugar

• 3 cups water
• 1 1/2 cups rice flour
• 1/8 tsp. baking soda
• 1/8 tsp. salt
• 3/4 cup flaked coconut
• 2 cups corn oil

Cook the sugar and water until syrupy. Cool. Sift the rice flour, baking soda, and salt into a bowl; stir in the syrup and coconut. Let stand 2 hours.Heat the oil in a deep skillet; drop the batter by the tablespoon into it. Fry until browned on both sides.

• 1 cup orange juice

• 1 cup water
• 1/2 cup sugar
• 1/2 tsp. cinnamon
• 2 tangerines or oranges
• 2 peaches
• 1 cup strawberries or raspberries
• 1/4 cup blanched chopped almonds

Cook the orange juice, water, sugar, and cinnamon until a syrup is formed. Cool. Segment the tangerines or oranges; slice the peaches and berries. Combine in a bowl and pour syrup all over them. Chill 1 hour; sprinkle with the nuts and serve in sherbet cups.

• 1 cup minute tapioca

• 4 cups water
• 1 cup sugar
• 2 tsp. green food coloring
• 2 cups fresh coconut, grated or 2 cups flaked coconut

Wash and drain the tapioca. Bring the water and sugar to a boil; stir in the tapioca and cook until transparent. Add the food coloring. Pour into a greased 8×8 inch pan. Chill. Cut in squares and coat all sides with coconut.

• 1 2/4 cup flour

• 1 cup quick cooking oatmeal

• 1/2 cup packed brown sugar

• 1/2 tsp. baking soda

• 1/2 tsp. salt

• 1 cup cold margarine

• 1 cup chopped walnuts

• 20 caramels

• 1 can sweetened condensed milk

• 1 can apple pie filling

In a large mixing bowl, combine the flour, oats, sugar, soda and salt. Using a pastry cutter or the back of a large spoon, mix in the margarine until mixture is crumbly. Reserve 1 1/2 cups of crumb mixture for later use and then press the rest with fingers in the bottom of a greased 9×13” pan. Bake at 375° for 15 minutes.  Remove from oven and cool.

Melt caramels with sweetened condensed milk by placing the unwrapped caramels and milk in a microwave safe bowl and microwaving on high in 30-second intervals. Check and stir the caramel mixture after every 30 seconds and if it isn’t melted, go another 30 second interval.  Mixture should be smooth.  Spoon apple filling over prepared and cooled crust. Top with melted caramel mixture.  Mix 1 cup of walnuts in with the reserved crumb mixture and then sprinkle evenly over the top.  Bake bars 20 minutes or until set.  Cool and cut into squares.

• 1 1/2 lbs. chestnut
• 1/3 cup sugar
• 1/2 tsp. powdered ginger
• 1 tsp. cinnamon
• 1/2 cup honey
• 1/2 cup blanched chopped almonds

Make a crisscross cut on the top of each chestnut. Cook in boiling water 20 minutes. Drain, cool, and peel. Mash the chestnuts very smooth; blend in the sugar, ginger, and cinnamon. Shape into walnut sized balls. Dip in the honey and roll in the nuts.