Showing posts with label Dessert. Show all posts

Monday, November 7, 2016

Mini Mason Jar Apple Pies

Monday, November 07, 2016 | Cooked Up by Gena - Lagean Ellis |

I have a confession.... I do not like APPLE PIE.... I know, I know.... I'm unAmerican.... I've heard it all!
Regardless, I've found these fabulous, mini apple pies in mason jars that I'd love to make! They're so adorable and I think they'd look great at each table setting for the holidays, as well as, fantastic decor or favors for fall and winter wedding receptions!
I found this fabulous idea at Pure Wow!

Mini Mason Jar Apple Pies Are Adorable and Delicious

Cutest. Dessert. Ever.

MAKES 6 MINI PIES

START TO FINISH: 1 HOUR 15 MINUTES

INGREDIENTS

4 tablespoons unsalted butter

2 Honeycrisp apples, peeled and chopped (or other baking apple, such as Granny Smith or McIntosh)

½ cup brown sugar

3 tablespoons all-purpose flour

2 teaspoons cinnamon

½ teaspoon ginger

½ teaspoon cloves

1 teaspoon pure vanilla extract

2 packages store-bought pie dough (4 circles total)

1 egg

1 tablespoon water

1½ teaspoons turbinado sugar

DIRECTIONS

1. Preheat the oven to 400°F. Have ready six ¼ pint (½ cup) mason jars on a baking sheet.

2. In a large sauté pan, melt the butter over medium heat. Add the apples and sauté until nearly tender, 4 to 5 minutes.

3. Add the sugar, flour, cinnamon, ginger, cloves and vanilla extract, and sauté for 2 minutes more. Let the mixture cool to room temperature.

4. On a lightly floured surface, roll out the dough until it is flat and slightly thinner than it originally was. Cut the dough into six 3-inch circles and six 2-inch circles.

5. Press a 3-inch circle into a mason jar, pressing it firmly to the base and sides and taking care not to poke holes in the dough. Trim any excess from the top edge with a paring knife. Repeat with the remaining 3-inch circles and jars.

6. Scoop the cooled filling into the pastry-lined jars, mounding it about ½ inch over the top rim.

7. Place the 2-inch rounds over the filling and tuck the edges under so they meet the edge of the jar. Crimp the edges with your fingers or a fork. Chill the pies for 10 minutes.

8. While the pies chill, whisk the egg and water together to combine. Brush the egg wash over each pie top, and then sprinkle the top of each with ½ teaspoon turbinado sugar. Cut small vents into the top of each pie with a paring knife.

9. Bake until the pies are golden brown, 20 to 25 minutes. Cool for at least 10 minutes before serving.

Labels: Apple, Decor, Dessert, Family, Favors, Food, Friends, gatherings, holidays, Pie, Recipes | 1 comments

Saturday, January 15, 2011

Chocolate Peanut Butter Cake

Saturday, January 15, 2011 | Cooked Up by Gena - Lagean Ellis |

An homage to the Reese's Peanut Butter Cup, this cake is for the true peanut butter and chocolate lover.

Time: about 1 1/4 hours, plus time to make frosting.

Yield: Makes one 9-in. cake, serving 16

Ingredients

Cake
2 1/4 cups cake flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 1/4 cups sugar
About 1/2 cup unsalted butter, at room temperature
1/2 cup creamy peanut butter
2 large eggs
2 teaspoons vanilla extract
2/3 cup milk
Peanut butter filling
3/4 cup creamy peanut butter
8 ounces cream cheese, at room temperature
1 cup powdered sugar
1/4 cup milk
Assembly
Fudge Frosting
2 Reese's Peanut Butter Cups, quartered
1/2 cup dry-roasted peanuts

Preparation

1. Preheat oven to 350°. Sift flour, baking powder, and salt into a medium bowl; set aside. In the bowl of a stand mixer, beat sugar, 1/2 cup butter, and peanut butter until creamy. Crack eggs into a small dish (do not beat) and add vanilla. Add eggs to the butter mixture 1 at a time, scraping down the inside of the bowl as needed. Beat in flour mixture and milk in alternating batches, starting and ending with the flour and making sure each addition is fully incorporated before adding the next.

2. Butter and flour 2 round 9-in. cake pans. Divide batter evenly between pans.

3. Bake until golden brown and a toothpick inserted in the center of each cake comes out clean, 25 to 30 minutes.

4. Cool cakes 5 minutes. Invert onto a rack, remove pans, and let cool to room temperature, at least 40 minutes.

5. Make filling: In a medium bowl with an electric mixer, beat together peanut butter, cream cheese, powdered sugar, and milk until smooth and fluffy.

6. Assemble cake: Dollop 1 tbsp. peanut butter filling onto a cake stand (to hold cake in place). Place 1 cake layer on stand. Spread with remaining peanut butter filling. Top with second layer. Starting with the top, then working down the sides, frost cake with fudge frosting. Decorate the top edge with candy pieces and peanuts.

Labels: cakes, chocolate, Dessert, peanut butter | 2 comments

Thursday, December 23, 2010

Cake Balls

Thursday, December 23, 2010 | Cooked Up by Gena - Lagean Ellis |

Ingredients

1 (18.25 ounce) package chocolate cake mix
1 (16 ounce) container prepared chocolate frosting
1 (3 ounce) bar chocolate flavored confectioners coating

Directions

Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
Use a melon baller or small scoop to form balls of the chocolate cake mixture. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.

Labels: cakes, Dessert, Easy, Family, fast, holidays, Recipes | 2 comments

Thursday, December 31, 2009

Warm Chocolate Melting Cups Recipe

Thursday, December 31, 2009 | Cooked Up by Gena - Lagean Ellis |

10 Servings
Prep: 20 min. Bake: 20 min.

Ingredients

1-1/4 cups sugar, divided
1/2 cup baking cocoa
2 tablespoons all-purpose flour
1/8 teaspoon salt
3/4 cup water
3/4 cup plus 1 tablespoon semisweet chocolate chips
1 tablespoon brewed coffee
1 teaspoon vanilla extract
2 eggs
1 egg white
10 fresh strawberry halves, optional

Directions

In a small saucepan, combine 3/4 cup sugar, cocoa, flour and salt. Gradually stir in water. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the chocolate chips, coffee and vanilla until smooth. Transfer to a large bowl.
In another bowl, beat eggs and egg white until slightly thickened. Gradually add remaining sugar, beating until thick and lemon-colored. Fold into chocolate mixture.
Transfer to ten 4-oz. ramekins coated with cooking spray. Place ramekins in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 350° for 20-25 minutes or just until centers are set. Garnish with strawberry halves if desired. Serve immediately. Yield: 10 servings.

Nutrition Facts: 1 serving equals 131 calories, 1 g fat (trace saturated fat), 42 mg cholesterol, 49 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchange: 2 starch.

Labels: chocolate, Dessert, Family, gatherings | 2 comments

Wednesday, December 9, 2009

Easiest Fudge Ever - 2 Ingredients

Wednesday, December 09, 2009 | Cooked Up by Gena - Lagean Ellis |

No joke! This is absolutely the easiest, no fail fudge you will ever find and it is SO GOOD!

Here's what you need:

2 bags of Creme Drops candy
1 cup of Peanut Butter

What to do:

Place the Creme Drops in a microwave safe bowl and melt them down.
Add 1 cup of Peanut Butter.
Stir well.
Pour onto wax paper and let reset.

That's it, Folks! You now have fast, easy, cheap fudge that people will think you slaved over!

Labels: Candy, Dessert, holidays | 2 comments

Wednesday, November 25, 2009

Cinnamon Crumb Cake

Wednesday, November 25, 2009 | Cooked Up by Gena - Lagean Ellis |

This is one of the goodies I am making for Thanksgiving. I am so hooked on this.

Makes 24 servings.
Prep Time: 20 minutes
Cook Time: 35 minutes

INGREDIENTS

2 cups flour
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
2 tablespoons McCormick® Cinnamon, Ground
1 cup (2 sticks) cold butter, cut into chunks
1 package (18 1/4 ounces) white cake mix
1 egg
1 cup sour cream
1/4 cup (1/2 stick) butter, melted
1 teaspoon McCormick® Pure Vanilla Extract

DIRECTIONS

1. Preheat oven to 350°F. Mix flour, sugars and cinnamon in large bowl. Cut in cold butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Set aside.

2. Beat cake mix, egg, sour cream, melted butter and vanilla in large bowl with electric mixer on medium speed about 1 minute or just until mixed.

3. Spread evenly in greased and floured 13x9-inch baking pan. Sprinkle evenly with topping mixture.

4. Bake 30 to 35 minutes or until cake pulls away from sides of pan. Cool on wire rack. Cut into squares to serve.

Labels: cake gatherings, cinnamon, Dessert, Family, holidays | 0 comments

Monday, November 16, 2009

Banana Bread

Monday, November 16, 2009 | Cooked Up by Gena - Lagean Ellis |

Banana Bread

Posted by Anne on November 4, 2009

INGREDIENTS

3 or 4 ripe bananas, smashed
1/3 cup melted butter
1 cup sugar (can easily reduce to 3/4 cup)
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cups of all-purpose flour

METHOD
No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4×8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.

Labels: bread, Dessert, holiday, simple | 1 comments