Dark Rocky Road Ice Cream

Ingredients:

1- (14oz) can Low Fat Sweetened Condensed Milk

1/2 cup Dark Unsweetend Cocoa Powder

2 cups Heavy Cream

1 cup Light Cream

1 tbsp Vanilla Extract

1/2 cup Toasted Chopped Pecans

1 cup Miniature Marshmallows

Directions:

In a medium sauce pan over low heat combine condensed milk and cocoa powder until smooth. Remove from heat and let cool slightly. Stir in creams and vanilla, place in refrigerator to cold.

Pour in to ice cream maker and make as directed by the manufacturer. Pour in pecans and marshmallows about halfway through the freezing process.

For a thicker texture after machine has finished pour mixture into air tight containers and freeze completely in your freezer.

*I did not create this recipe, I adapted it from this recipe on allrecipes.com. The only thing I changed was using dark cocoa powder instead of regular. I also plan on trying to make it with half and half instead of heavy and light creams suggested by another viewer*

Candied Sweet Potatoes

I made this the other night with a left over stuffing and turkey casserole, very tasty...it's like a dessert and side dish rolled into sweet deliciousness ^_^

Ingredients:

3-4 medium sweet potatoes, peeled and sliced

1/2 stick of butter, but into separate tbsp

1/3 cup packed light brown sugar

1/2 bag of miniature marshmallows

2 tbsp toasted pecans (optional)

pinch of salt

Directions:

Preheat oven to 350. Coat a casserole dish with non-stick cooking spray.

In a large skillet melt butter with sliced sweet potatoes, coat potatoes with melted butter and cover. Steam potatoes until just cooked through. Add brown sugar and pinch of salt, cook until dissolved and a good syrup is made. Pour sweet potato mixture into prepared dish, sprinkle pecans over top, then top with marshmallows.

Bake for 10 minutes, or until marshmallows are browned.

Spiced Pumpkin Cookies

In honor of it officially being Fall I decided to make a pumpkin themed dessert! They are so tasty and are only about 70 calories each!

Ingredients:

1/2 cup butter softened

1 cup granulated sugar

1 (about 1/2 can) cup pureed pumpkin (NOT the pumpkin pie filling)

2 eggs at room temp

2 cups all-purpose flour

2 tsp baking powder

2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground ginger

1/2 tsp pumpkin spice (yeah I added a little more of it, even though it's made up of all the spices your putting in the cookies =p)

1/4 tsp ground cloves

1/2 cup chopped pecans (or walnuts) +some for topping *optional*

Directions:

Preheat oven to 375 F

In large bowl cream together butter and sugar. Add in eggs and pumpkin. Sift together flour and spices, then add to pumpkin mixture. Once all ingredients are thoroughly add in pecans.

Drop loaded spoonfuls 2 inches apart on an ungreased cookie sheet. Top with a sprinkle of pecans.

Bake 8-10 minutes.

Once finished move to wire rack and let cool completely.

Chocolate Mug Cake

So I haven't tried this yet, but I completely plan on it!

Ingredients :

4 tbsp flour

4 tbsp sugar

2 tbsp cocoa powder

1 egg

3 tbsp milk

3 tbsp oil

3 tbsp chocolate chips(optional)

3 tbsp pecans/nuts (optional)

a splash of vanilla extract

1 large microwave safe coffee mug

Directions:

Add dry ingredients to mug and mix well. Add egg and mix well before adding the milk and oil. Mix in vanilla, nuts, and chocolate chips. Put mug in microwave and zap at 1000 watts for 3 minutes. The cake will puff over the top. Remove from microwave and allow to cool.

If your feeling nice you can cut it in half and share it a la mode ;)

if you try it before I do tell me what you think!!

Oreo Cupcakes

I made these for my friend for his birthday, if you don't have a sweet tooth these are DEFINITELY not for you =p

Ingredients:

1-Duncan Hines Super Moist Milk Chocolate Cake Mix

all ingredients that the mix calls for(eggs, oil and water)

1 pkg- Oreos

2 tubs of White Frosting

Directions:

Bake cup cakes according to package directions. Let completely cool.

Fill a pastry bag or ziplock plastic bag with the tip cut off with about 3/4 of 1 tub of white icing. Cut a small hole in the center of each cupcake, fill with icing and then put the cut out part back over the hole.

In a large ziplock back put in about 1.5 rows of Oreos (make sure that you have at least 24 whole ones left) seal bag, making sure there is no air in it, then using a rolling pin, smash the Oreos into crumbs.

Mix Oreo crumbs into remaining icing. Ice cupcakes with a spatula or using the bag you used for the filling of the cupcakes.

Decorate cupcakes by placing the remaining whole Oreos on top of each cupcake.

Sopapilla Cheesecake ~ My Version

So this is my variation on the recipe of the Sopapilla Cheesecake

Ingredients:

2 - cans (8 count) reduced fat Crescent Rolls

2 - (8oz) reduced fat cream cheese

1-2tbsp honey

1-2tbsp butter(enough to cover the entire top)

1-2tbsp cinnamon sugar (enough to cover the entire top of the cake)

Directions:

Preheat oven to 350 F

Spray 9x9in pan with cooking spray. Use one can of Crescent Rolls to cover bottom of pan, make sure to push all the perforations together(so the filling won't seep through). Have the rolls go up the sides of the dish, they'll go up about half way or so.

In a bowl mix together both packages or cream cheese and honey. Spread mixture over crescent roll bottom.

Cover with remaining crescent rolls, doing it the same exact way you did the bottom. With a brush or knife spread butter over the entire top of the cake. Then sprinkle top with cinnamon sugar.

Bake for 30-35 mins, all depending on how well done you like our crescent rolls.

Drizzle with honey and powdered sugar, serve warm and enjoy!

**other options, add frozen fruit on top of the cream cheese mixture(strawberries, blueberries, etc) Maybe even use flavored creamcheese**

Next time I make this I'm going to try it with Strawberries!

**Made this with strawberries, Walmart didn't have a regular bag of sliced strawberries so I got a container. The juices over flowed a little while baking, which I figured they would, so if you plan on doing it like that make sure not to use all the juice or put the strawberries under the cream cheese mixture! Other than that it looks pretty good and I'm sure it will taste even better!!**

Sopapia Cheesecake

I'm so going to try these for sure. I have a graduation party to go to soon, might have to try this for that ^_^

3 cans Crescent rolls
3 8 oz packages cream cheese
2 1/2 cups sugar
1 tsp. vanilla
1 tbsp. cinnamon
1 stick butter
2 packages frozen strawberries or other fruit (optional)

Mix cream cheese, 1 tsp. vanilla, and 2 cups sugar. Spray 9x13 pan with cooking spray.

Line bottom of pan with 1-1/2 cans of Crescent rolls. Smooth cream cheese mixture over rolls. Add your choice of fruit (optional). Cover with 1-1/2 cans remaining Crescent rolls.

Melt 1 stick of butter and pour over last layer of rolls. Mix 1/2 cup sugar and 1 tablespoon cinnamon then sprinkle on top.

Bake at 350°F for approximately 30-35 minutes.

Beignets

OK, so ever since the Princess and the Frog came out I've wanted to find a good recipe for Beignets. I was watching Paula Deen today and her show was all about foods you can find in New Orleans, and her dessert was Beignets ^_^ not to mention the recipe looks really easy! I might have to try and do these this weekend!!

Ingredients

• 1 1/2 cups lukewarm water
• 1/2 cup granulated sugar
• 1 envelope active dry yeast
• 2 eggs, slightly beaten
• 1 1/4 teaspoons salt
• 1 cup evaporated milk
• 7 cups bread flour
• 1/4 cup shortening
• Nonstick spray
• Oil, for deep-frying
• 3 cups confectioners' sugar

Directions

Mix water, sugar, and yeast in a large bowl and let sit for 10 minutes.

In another bowl, beat the eggs, salt and evaporated milk together. Mix egg mixture to the yeast mixture. In a separate bowl, measure out the bread flour. Add 3 cups of the flour to the yeast mixture and stir to combine. Add the shortening and continue to stir while adding the remaining flour. Remove dough from the bowl, place onto a lightly floured surface and knead until smooth. Spray a large bowl with nonstick spray. Put dough into the bowl and cover with plastic wrap or a towel. Let rise in a warm place for at least 2 hours.

Preheat oil in a deep-fryer to 350 degrees F.

Add the confectioners' sugar to a paper or plastic bag and set aside.

Roll the dough out to about 1/4-inch thickness and cut into 1-inch squares. Deep-fry, flipping constantly, until they become a golden color. After beignets are fried, drain them for a few seconds on paper towels, and then toss them into the bag of confectioners' sugar. Hold bag closed and shake to coat evenly.

Molten Lava Cake

I have been craving one of these, mainly one from Chile's, for awhile! So here is a recipe from the Neely's, I'll probably add the one from Paula Deen later...you can never have too many recipes for molten lava cake ^_^

Ingredients

• 2 sticks butter, unsalted, plus more for ramekins
• 4 teaspoons sugar
• 1/2 teaspoon ground cinnamon
• Pinch cayenne
• Pinch nutmeg
• 12 ounces semisweet chocolate, chopped
• 1 cup all-purpose flour
• 2 1/2 cups confectioners' sugar
• 6 large eggs
• 6 large egg yolks
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon almond extract

Directions

Preheat oven to 400 degrees F.

Butter 8 (6-ounce) ramekins and sprinkle each with about 1/2 teaspoon sugar.

In a saucepan combine butter, cinnamon, cayenne, nutmeg, and chocolate over low heat until melted and smooth; stir frequently. Cool slightly.

In a large bowl whisk together flour, confectioners' sugar, eggs and yolks, vanilla extract and almond extract until creamy. Add melted chocolate to the batter and whisk together.

Pour into prepared ramekins.

Bake cakes until the top is stiff and cracked and the edges are dark, about 12 to 14 minutes. Remove from the oven and let cool for 5 minutes. Loosen the edges of the cake with a small paring knife then invert onto plates while warm.

Baked Apples

I might try these for dessert/breakfast this week ^_^

Ingredients

• 2 apples (recommended: Fuji or McIntosh)
• 1 teaspoon lemon juice
• 1/4 cup strawberry jam, jelly or preserves
• 2 tablespoon all-purpose flour
• 3 tablespoons butter, cold and diced
• 3 tablespoons brown sugar
• 1/2 cup oats, uncooked
• 1/4 teaspoon ground cinnamon
• Pinch salt

Directions

Preheat oven to 350 degrees F.

Cut each apple in half along its equator. Using a melon baller, cut out each side of the core, creating a rounded hole. Rub exposed apple flesh with lemon juice. Place 1 tablespoon of jam into each hole. For the topping: in a small bowl mix together flour, butter, brown sugar, oats, cinnamon and salt. Press this mixture on the top of each apple, covering jam. Place in a baking dish filled with about a 1/4-inch of water. Bake until top is golden brown and apple is tender, about 35 to 40 minutes.

Pecan Sandies

I've made these cookies, they are SOOOOOO good, me and mom didn't leave any for the week ahead when I made them! ^_^

Ingredients

• 1 cup margarine, softened
• 1 cup vegetable oil
• 1 cup white sugar
• 1 cup confectioners' sugar, sifted
• 2 eggs
• 1 teaspoon vanilla extract
• 4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1 teaspoon salt
• 2 cups chopped pecans
• 1/2 cup white sugar for decoration

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, cream together the margarine, vegetable oil, 1 cup white sugar and confectioners' sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, cream of tartar and salt; stir into the creamed mixture. Mix in the pecans. Roll dough into 1 inch balls and roll each ball in remaining white sugar. Place the cookies 2 inches apart onto ungreased cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven, or until the edges are golden. Remove from cookie sheets to cool on wire racks.

A Paula Recipe without Butter...what is the world coming to?!

Ok, haven't tried this recipe...and maybe I will...I just don't understand how Paula Deen can make something, especially a dessert, without about a pound of butter! Well there's butter in the sauce...but not very much... o_0

Ingredients:
1 loaf French or Italian bread, cut into cubes (about 15 cups)
3 cups milk
1/3 cup heavy cream
1/4 cup coffee flavored liqueur
1 cup sugar
1 cup packed light brown sugar
1/4 cup cocoa powder
1 tablespoon vanilla extract
2 teaspoons pure almond extract
1 1/2 teaspoons ground cinnamon
6 eggs, lightly beaten
8 ounces semisweet chocolate chips
Pecan Rum Flambe Sauce, recipe follows

Directions:
Preheat the oven to 325 degrees F.

Lightly grease a 13 by 9-inch baking dish fill with bread cubes.

In a large bowl, whisk together the milk, cream, and liqueur. In another bowl, combine the granulated and brown sugars with the cocoa powder and mix well. Add the cocoa mixture to the milk mixture and whisk to combine.

In a medium bowl, add the vanilla extract, almond extract, and the cinnamon to the beaten eggs. Combine the egg mixture with the milk mixture and mix well. Stir in chocolate chips. Pour the mixture evenly over the bread cubes; let stand, stirring occasionally, for at least 20 minutes, or until the bread has absorbed most of the milk mixture. Bake the pudding for 1 hour, or until set; a cake tester inserted into the center of the pudding should come out clean.

Serve the pudding warm or cold, with Pecan Rum Flambe, dessert sauce.

Pecan Rum Flambe Sauce:
1 stick butter

1/2 cup brown sugar

1/2 cup chopped pecans

1/4 cup dark rum

In a large skillet, melt the stick butter and add brown sugar, stir together. Add the pecans and cook until sugar has caramelized over medium-high heat. Turn off the stove and pour in the rum. Stand back and carefully light with a long lighter. Be careful; a flame will shoot up above the pan. As the alcohol cooks out, the flame will die down. Serve over chocolate bread pudding.

Cracker Barrel's Coke Cake

I've never tried to make this cake, but I really want to...and I'm a big fan of the cake when ever they have it at Cracker Barrel!

Ingredients:
1 Stick Butter
1 cup Coca Cola
3/4 cup Miniature Marshmallows
1 Square Semi Sweet Baking Chocolate
1/2 cup Shortening
1/2 cup Vegetable Oil
3/4 cup Cocoa
2 Eggs
1/2 teaspoon Salt
2 teaspoons Vanilla
3/4 cup Buttermilk
2 cups Sugar
2 1/3 cups Flour
1 teaspoon Baking Soda
1 1/2 teaspoon Baking Powder

Frosting:
1 Stick Butter
1/2 cup Cocoa
1/4 cup Coca Cola (plus 2-3 Tbsp. if needed)
3 cups Powder Sugar
1 teaspoon Vanilla
1/4 cup Hershey's Chocolate Syrup

Directions:

Place in a sauce pan butter, coke, semi sweet baking square and bring to a boil remove from heat and add marshmallows and stir until all is blended and the marshmallows are disappear. Set aside to cool enough to tepid or room temperature.

In mixing bowl blend the shortening, oil, vanilla and sugar until fluffy. Add eggs and buttermilk and beat until smooth. Mix flour with baking soda, cocoa, baking powder and salt, add half of flour mixture to shortening, egg mixture, and beat. Scrape bowl time to time to clean the sides off so ingredients are blended in batter. Add cooled coca cola mixture and beat. Add remainder of flour and beat until completely smooth about 3 - 4 minutes. Batter will be thick.

Place batter into a 13" x 9" x " 2 oiled and floured baking pan. Set pan on top shelf in a preheated 350 degrees oven for 35 - 40 minutes. Check for completed baking time with a toothpick. If the toothpick comes out clean by sticking in the middle of the cake it is time to come out of the oven and cool.

For Frosting: Cream butter, add cocoa, vanilla, Hershey's Syrup, and coca cola, beat until smooth. Add powder sugar a little at a time and beat constantly. Scrape the sides of bowl time to time to get all ingredients into the frosting. If the frosting seams a little dry add a little more coca cola and beat well.

Frost warm cake. Serve with natural vanilla bean ice cream and enjoy.