Category: Dessert – Yum!

PB & J Cookies

Ingredients
  • 2 cups all-purpose flour
  • 3/4 tsp baking soda
  • 4 oz (1 stick) unsalted butter, at room temperature
  • 3/4 cup creamy natural peanut butter
  • 1 1/4 cup packed light brown sugar
  • 3 Tbsp milk
  • 1 Tbsp vanilla extract
  • 1 egg
  • 1 cup jam or jelly of your choice
Instructions
  1. Preheat oven to 350 F. Line two baking sheets with parchment and set aside.
  2. Combine flour and baking soda in a small bowl and set aside.
  3. In a mixing bowl or the bowl of a stand mixer, beat butter, peanut butter, brown sugar, milk and vanilla until incorporated.
  4. Beat in egg until blended.
  5. Add flour and baking soda to the batter and beat until just incorporated.
  6. Cover the dough with plastic wrap and refrigerate for 20 minutes (note: this is not mandatory but I find it makes the dough easier to work with).
  7. Scoop one tablespoon of dough and make a well in the center with your thumb. Fill the well with jelly and cover with another tablespoon of dough to make a ball. Make sure the sides are sealed well.
  8. Place each ball on baking sheets two inches apart. If desired, use the tines of a fork to make crisscross patterns on the top.
  9. Bake for 14-15 minutes, until bottoms are lightly browned. Cool for five minutes on baking sheets, then remove to racks to cool completely.

Read entire article and recipe with instructions HERE!

Banana Jam

Click HERE for complete article and instructions, Here’s a start:
Ingredients
  • 5 cups of sliced bananas
  • 2 cups sugar
  • 1/2 cup orange juice
  • 2 tbs. lime juice
  • generous pinch of salt
Instructions
  1. Preheat oven to 250 degrees.
  2. Put all ingredients in large pot over med heat.
  3. Once the jam starts to bubble, reduce heat and simmer for 15 minutes, stirring regularly.
  4. While the jam is cooking place jars, lids and any equipment that will come in direct contact with the jam into the oven. Bake for 10 minutes, then shut off oven, but leave items in there until you are ready to use them.
  5. Once jam is cooked, ladle it into the jars and place lids and screw tips on. As jam cools vacuum will be created and lids will seal (you will generally hear a pinging sound when the seal happens).

S’mores Pudding Shots

Ingredients:
1(3 1/2 ounce) package instant chocolate pudding mix
3/4 cup 2% milk
1/2 cup Marshmallow Vodka
8 ounces Cool Whip

1/4 cup graham cracker crumbs
1/2 cup Marshmallow Fluff
1 Hershey’s Milk Chocolate Bar

DIRECTIONS:
1. In a large bowl, whisk together the chocolate pudding mix and milk until thick and smooth. Add in the vodka whisking until the mixture is free of lumps and well-combined. Fold in the Cool Whip and mix until no white streaks are visible. Set Aside.
2. Spoon 1 1/2 teaspoons of graham cracker crumbs into the bottom of each mini cordial glass.
3. Place the pudding mixture into a piping bag fitted with a round tip such as the Wilton 1A or simply snip the corner of a zip top bag. Pipe the pudding mixture using a swirl motion into each glass stopping about 1/2 inch before the rim of glass.
4. Spoon or pipe the Marshmallow Fluff directly onto the pudding mixture. If desired, use a kitchen torch to carefully brown the Marshmallow Fluff and garnish with a piece of the Hershey’s Milk Chocolate Bar.

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No Bake Oreo Refrigerator Cake

1 (15 ounce) bag Oreo cookies, crushed, divided
1/2 cup butter, melted
1 (8 ounce) package cream cheese, softened
1 cup confectioners’ sugar
1 (12 ounce) container Cool Whip, frozen topping thawed
1 (6 ounce) package chocolate fudge instant pudding mix (lemon flavor is also good)
2 1/4 cups half-and-half cream (or use whole milk)

Directions:

Crush Oreo cookies; set 1/4 cup aside for topping.

Mix the remaining crushed cookies with the melted butter.

Press into the bottom of a greased 13 x 9-in baking pan.

In a bowl, beat the cream cheese with the confectioners sugar on medium speed.

Fold in half of the Cool Whip topping.

Spread over cookie crumb layer.

Refrigerate 1/2 hour.

In the meantime, combine milk with instant pudding mix; beat well, until smooth.

Pour over chilled mixture in the pan.

Refrigerate for 1 hour.

Spread remainder of Cool Whip topping on top of pudding layer.

Sprinkle with remaining reserved cookie crumbs.

Store cake in the refrigerator, covered tightly.
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