Desserts – We Aren't Chefs

Holiday Monster Cookies

Kristin W. — Sun, 05 Dec 2021 21:59:51 +0000

Loaded with M&Ms, chocolate chips, chocolate chunks, pretzels, and oats. Delicious!

Directions

Preheat the oven to 350° F. Line a baking sheet with parchment paper.
In a large mixing bowl, beat together the butter, brown sugar, granulated sugar, and vanilla until combined. Beat in the eggs and 1 egg yolk, 1 at a time, until combined. Add the flour, baking soda, baking powder, and salt. Beat in the oats.
Fold in 1 cup of the M&M's, the pretzels, chocolate chips, and chocolate chunks.
Roll the dough into 1/4 cup size balls. Place 3 inches apart on the prepared baking sheet.
Transfer to the oven and bake for 8 minutes, then rotate the pan and bake another 2 minutes. Pull the pan out and push the remaining M&M's into the cookies. Bake 2-3 minutes. Remove from the oven and let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet.

Photos

Coconut Layer Cake

Kristin W. — Mon, 11 Apr 2011 15:54:12 +0000

This recipe can be used to make any type of cake or cupcake that you want, you don’t have to layer it.

Easy Yellow Cake Recipe

Prepare the cakes and put in two 8″ round pans. Remove from pan and let cool completely on racks.

Ingredients

2 cups flaked coconut
4 tbsp. butter
1 (8 oz.) pkg. cream cheese, softened
2 tsp. milk
3 1/2 cup sifted confectioners' sugar

Directions

Melt 2 tablespoons butter in skillet.
Add coconut; stir constantly over low heat until golden brown.
Spread coconut on absorbent paper to cool.
Cream 2 teaspoons butter with cream cheese.
Add milk and sugar alternately, beating well.
Add vanilla; stir in 1 3/4 cups of coconut.
Spread on tops and sides of cake layers.
Sprinkle with remaining coconut.

Viola!

Photos

Chocolate Cream Cheese Frosting

Kristin W. — Thu, 24 Mar 2011 13:57:03 +0000

I was baking cupcakes and trying to find a good chocolate frosting recipe that didn’t taste like pure sugar. After a few unsuccessful attempts and a new craving for coconut cake, I found what had been missing. Cream Cheese! The coconut cake frosting I made had a cream cheese base and it dawned on me that’s what I should use for most frostings. A few weeks passed and I tried it, chocolate frosting with a cream cheese base. It called for half the amount of powdered sugar which was a good sign in itself. After it was made I put it in the fridge to harden, well when I pulled it out I thought I had screwed up because it was too hard. I mixed it up and it was perfect, the cream base combined with the coldness make it so easy to spread. Anyways, here she is!

Ingredients

100 chocolate wafers, melted (8 ounces)
6 ounces of Philly's cream cheese, softened
2 tbsp. milk
2 c. powdered confectioners sugar
1 tsp. vanilla

Directions

Photos

Easy Yellow Cake

Kristin W. — Sun, 20 Mar 2011 11:41:18 +0000

My mom always made white cakes growing up and I never really liked them as much as yellow, no offense Liz. There is something about yellow cake with chocolate frosting that I just love. This is a good, basic yellow cake recipe great for layer cakes, sheet cakes and cupcakes.

Directions

Preheat oven to 350 degrees.
Sift together flour, baking powder and salt in a bowl.
Beat butter and sugar in mixer on medium-high until pale and fluffy (2-3 minutes).
Beat in one egg at a time then add vanilla and blend until thoroughly mixed, about 3 minutes.
Reduce speed to low and add flour mixture and milk alternatively ending with the flour mixture.
Mix until the batter is smooth but be careful to not over mix.
Spread batter evenly into pans or cupcake holders and bake for 20-25 minutes.
Put a toothpick in the middle to test, if it comes out clean - the cakes are done.

Set the pans on a cooling rack for a few minutes then completely transfers the cakes over to the cooling racks and let stand until cool.

Spread one of the many frostings on it and you are good to go!

Magic Bars

Kristin W. — Sun, 21 Feb 2010 11:04:36 +0000

While I make these mostly around the holidays, they are a perfect treat anytime.

Ingredients

1/2 c. margarine
1 1/2 c. graham cracker crumbs
1 can condensed sweetened milk (14 oz.)
1 1/2 c. semisweet chocolate chips
1 c. butterscotch morsels
1 1/3 c. flaked coconut
1 c. chopped nuts

If you do not have graham cracker crumbs handy, just take about a packfge and half of graham crackers and place them in a Ziploc bag. Seal then go over with rolling pin until all lumps are out, should be fine.

Add margarine and graham cracker crumbs in bowl and mix together well. Spray a 13×9″ pan and take crumb mixture and press onto bottom of pan. Pour milk over that then top evenly with remaining ingredients. Use a fork and press down the top firmly.

Bake for 25-30 minute on 325 degrees for glass pans, all others 350 degrees.

Photos

Rice Crispy Treats

Kristin W. — Mon, 31 Aug 2009 12:39:02 +0000

It’s simple and delicious. Your kids love them and you know you do too!

Ingredients

3 tbsp. butter
10 oz. package (or 4 cups) of marshmallows
6 cups Crisped Rice (yes, use the generic!)

Directions

Melt butter and marshmallows in large pot, once it begins to bubble stir in crisped rice.
Poor into 9x13" greased pan.
You may want to grease your hands up a little bit to pat down and even out the treats in the pan.
Let harden a little bit and cover.
To ensure freshness, you may want to cut them up and place them in a sealed Tupperware container.

These are great for lunches. A pan this size will make around 9-12 good sized squares.

Fudge

Kristin W. — Wed, 25 Mar 2009 11:33:21 +0000

3 c. semi sweet chocolate chips
1 14 oz. can sweetened condensed milk
Dash of salt
1 1/2 tsp. vanilla
1 c. chopped nuts (optional)

In saucepan over low heat melt chips, milk and salt. Remove from heat and stir in nuts and vanilla. Spread evenly throughout pan.

Chill for two hours.

No Bake Cheesecake

Kristin W. — Wed, 04 Mar 2009 11:11:23 +0000

Simple and delicious!

1 package of cream cheese
1 can (14 oz) sweetened condensed milk
1/3 c. lemon juice
1 tsp. vanilla

Let cream cheese reach room temperature and soften.

Add all ingredients and beat until smooth.

Pour into crust (pre-made works as does homemade) and refrigerate for three hours. Top with various fruit topping.

Chocolate Scotcheroos

Kristin W. — Sat, 21 Feb 2009 15:42:00 +0000

Otherwise known as the best Rice Krispy treat EVER!

1 c. Karo syrup
1 c. sugar
1 c. peanut butter
6 c. crisped rice (I use generic cereal for this)
1 c. chocolate chips
1 c. butterscotch morsels

Mix together syrup and sugar in large pot. Bring to boil and then remove from heat. Add peanut butter and stir. Add crisped rice, mix well.

Poon in 9×13″ greased pan.

For the topping, melt the chips and morsels together. Add over the treats and spread out evenly. Refrigerate to harden.

Red Velvet Cake Balls with Chocolate Cream Cheese Frosting

Kristin W. — Fri, 13 Feb 2009 08:01:05 +0000

No Blue Balls on Valentine’s Day … only red. : )

Red Velvet Cake
Cream Cheese Frosting
Chocolate Wafers

Once cake is cooked and cooled completely, crumble into large bowl, mix in cream cheese frosting thoroughly. May be easier (and more fun) to do with hands but definitely messier!

Roll mixture into quarter size balls and lay on cookie sheet, should make 40-50. Chill for several hours – and be patient and make sure it’s really cooled down or it will get gooey.

Melt chocolate wafers in the microwave or stovetop method. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

Enjoy!