Tag: Dessert

Marshmallow Double Chocolate Brownies & Candied Sweet Potatoes

Marshmallow Double Chocolate Brownies

Josh loves marshmallows. This Friday was our 7 year anniversary of being together, so I decided to make a big marshmallow feast for the occasion. I used a Weis brand Brownie mix. I went with the fudge-y directions that were suggested, compared to the cake-y directions. Let the brownie cool for at least an hour to get less of a chocolate flow (as pictured), I also used a knife and fork to serve, but it would have been just fine using a knife and a serving spoon, because there is no way that you can serve it and still make it look like a brownie (in my opinion, you do you).

  1. Preheat oven and prepare one brownie mix as directed. After mixed, add an additional 3/4 cup semi-sweet chocolate chips, and 1 cup mini marshmallows. Mix until everything is coated and everything is evenly distributed in the batter. Grease baking pan with a stick of butter. Pour batter evenly into pan and even out with a spatula. Bake as directed, adding an additional 15 minutes. Let cool for at least an hour. Use a spoon to serve.

Candied Sweet Potatoes

As I mentioned, Josh loves marshmallows, and I’ve had a can of sweet potatoes in my cupboard for over a month. I don’t know if it was just the brand of canned yams (Aldis) that I got, but there weren’t very many, so I’m changing the recipe to reflect that. Sweet potatoes are very good and though this isn’t the healthiest way to serve them, they are healthier than the above brownie, I think.

  1. Preheat oven to 400F. Open and strain 2 cans (29 oz) of cut yams, or peel and roughly cut up 3-4 sweet potatoes (about 4 cups).
  2. Layer into a bread pan, yams, 1/4 cup brown sugar evenly distributed, 4 Tbsp butter evenly distributed, and 1 1/2 cup of marshmallows evenly covering the entire top. Bake for 25 minutes, let cool for 5 minutes, then serve.
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Homemade Apple Pie

This was my first time making a pie and it turned out beautifully. I had trouble crimping the edges and I had no idea how much to fill the pies, but in the end it tasted good, despite both my pies overflowing. Oh! This recipe is enough to make 2 pies, if you want to just make one, half the recipe. It was really delicious when I tried it later that night, and the crust was a lot tastier that other crusts I’ve had. This recipe is for 9″ pie pans.

  1. Wash, peel, core, and slice 13 apples. Place the apple slices into a large bowl filled 1/2 way with water and with 1 Tbsp of lemon juice added to keep them from browning. Once done, dump apples into a strainer. Rinse bowl and apples. Dry the bowl and add 1 1/2 cup sugar, 1/2 cup flour, 1 tsp ground cinnamon, and 1 tsp ground nutmeg. Mix together add apples and mix until everything is evenly coated. Preheat oven to 425 F.
  2. In the bowl of a stand mixer, add 4 cups of flour, and 1 1/3 cup of room temperature butter. Using 2 knives, cut the butter into the flour until the largest chunks are the size of peas. Add 12 Tbsp of water and start beating the dough on low speed with the dough hook attachment, or start mixing in a large bowl until the dough starts to come together. You may have to add an additional 2 Tbsp of water.
  3. Turn dough out onto a clean countertop. Take 1/4 of the dough at a time and roll out a circle about 12″ round. When rolling out dough, rotate the dough after a few passes in each direction to prevent it from sticking to the counter top. Make 2 circles and line each pan with one gently stretching the dough to get into the bottom edges. Fill both pans with filling, splitting it between the two, then place small pads of butter over the top of the filling. Roll out another 2 circles. Top the pies, trim and crimp the edges, add vent holes, add aluminum foil over the edges of the pies, then bake for 30 minutes each, removing the foil then baking for an additional 15 minutes.
  4. Remove the pies from the oven and let cool for at least 30 minutes before serving. Once cooled, wrap in cling wrap and refrigerate up to 5 days. You can also wrap them in aluminum foil in addition to cling wrap and then freeze them up to 4 months.
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Dessert to Share: Perfectly Peppermint Brownies

Find the original recipe here!

I didn’t make it exactly the same, but this recipe was my foundation. I didn’t have enough peppermint patties, so I substituted in some crushed mint candy canes. I also added a bit of extra butter, flour, and vanilla extract.

These brownies are delicious, and if you have extra Christmas candy, it’s a bonus! This is going to be our dessert for the Superbowl tomorrow, and for Josh’s birthday early next week. The brownies are a perfect mix of cake and fudge textues, and the pockets of gooey mint are delicious.

  1. Preheat oven to 350 F. Prepare a 13 x 9 baking dish.
  2. Mix together 3/4 cups cocoa powder, 1/2 tsp baking soda, and 5 Tbsp of melted butter. Add 1/2 cup very hot water, stir till thick. Add 2 cups of sugar, 2 eggs, and another 5 Tbsp of melted butter, stir. Add 1 1/2 cup flour, and 2 tsp of vanilla extract. Stir till combined.
  3. Chop up 14 peppermint patties, or 8 peppermint patties and crush 5 candy canes. Fold these into the dough, or gently pulse your stand mixer. Transfer into prepared baking dish and bake for 35-45 minute till skewer comes out clean.
  4. Let cool for 10 minutes. Add powdered sugar or icing as desired.
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Dessert Bars: Chocolate Chip Cherry, and Orange Dream

Everyone seemed to really enjoy the last time I made a review post. So, today I made 2 dessert bars. I admit I did mess with the recipe for the orange dream bars, but you’ll see when you get there! Enjoy!

Chocolate Chip Cherry Bars

Find the recipe Here!

These bars were delicious! The cherries added a light flavor that made these bars so much fancier than just normal chocolate chip bars. I cooked these bars for the recommended 27 minutes, and they were very good, but after cutting them open noticed they were still a bit doughy in the thicker parts. I also like cookies that way though. So, if you want them completely cooked, give them the extra 5 minutes. I highly recommend these if you like chocolate chip cookies and are looking for a twist! I used left over strained maraschino cherries from Christmas and they worked perfectly.

Orange Dream Bars

Find the recipe Here!

Don’t let it’s appearance fool you! This is a DELICIOUS orange bar, and the only reason it turned out so weird is because I chose not to follow directions (my bad). The ingredients for the custard are absolutely perfect and the refreshing flavor of orange made me feel like it was summer. For this recipe, I also used up our left over oranges from Christmas, and so it was perfect! I halved 3 oranges and that was more than enough orange juice and zest for the recipe.

How I messed up the recipe: So, I don’t really like crusts on things. I find pie crusts and the like, rather bland and the texture unappealing. So, whenever I make a dessert recipe with a crust, I like to try and substitute in a graham cracker crust. So, for this recipe, I made a graham cracker crust by mixing 1 1/2 cups of graham cracker crumbs with 1/2 cup of butter (1 stick) mixed it, then patted it into the foil lined 9×13 pan. I then poured the orange custard over top and baked it for an extra 3 minutes (26 minutes total). This came out perfect! And though the “crust” was no longer existent, the flavors were amazing! Graham crackers, butter, and orange taste so good together! So, I would make this recipe again, but next time, I would cook the custard first till it is cooked fully, let it cool, then cover it with the graham cracker crust and make it an Upside-Down Orange Dream Bar!

Thanks again for reading!

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