Is there nothing better or easier for dessert? The cutting guides are even right there!
Believe it or not, these cookies took about 2 weeks to make. The first batch I did (with a chocolate sugar cookie recipe from Taste of Home) flopped. The cutouts didn’t keep their shape and they were just way too big. Then I made this batch. A trusted gingerbread cutout recipe from my red & white checked Better Homes & Gardens cookbook. Then I had to frost them. But not until they were cool. Then we had to go to Galena for the weekend to help at my in-law’s house. Then I had to go to Jo-Ann’s to get fabric for a Halloween costume for an American Girl doll. (Note to self: read the suggested fabric on the pattern envelope. If it says double-stretch knit, get that.) I FINALLY finished them tonight. Phew!
Fun Night at Audrey’s school was last Friday. As usual, we tried our luck at winning a cake in the cake walk. Out of 20 numbers, neither of ours were drawn. Being the dedicated cake walkers we are, after losing 2 tickets each after only the first try, we quit. I decided the next day that I was going to show those cake walk winners and make my very own cake. I just happened to have all the ingredients for this delicious Pumpkin Cake with Cream Cheese Glaze from Cooking Light (with a substitution for cake flour with all-purpose flour: 1 c cake flour = 1 c minus 2 T all-purpose flour). As soon as it was cool enough to eat I treated myself to 2 pieces. After all, it IS a Cooking Light recipe!
I have been determined to find a recipe using only the handful of chocolate chunks still in my cupboard. I found my solution in a tube of crescent rolls. I added 6 chocolate chunks to the wide end before rolling them up and then baked them as usual. There’s no picture because they disappeared too quickly.
It’s apple season and that means I’m on the search for as many new apple-containing recipes as I can find! A follower of Taste of Home magazine on Twitter, this recipe was posted last week. They boasted it was a healthy and delicious apple dish. With an upcoming “shared lunch” at work, I knew I would have the perfect audience to test it out on! Everyone said they really liked it (whether they meant it or not, I’ll never know) but I thought it was pretty good, too! Each 3/4 cup servings contains 109 calories which isn’t too bad for a dessert, don’t you agree? Crunchy, creamy, sweet and tart all in the same dish…I’ll definitely make it again!
I made this dessert as post-parade fare last night. My second dessert cooked from this book. Forgot to get ice cream or whipped cream. That didn’t stop me from eating 2 servings, though!
2 16-oz cans peaches in heavy syrup (I never said this was lo-cal)
1 10-oz. bag frozen raspberries
1 box yellow cake mix
1 stick butter, melted
Preheat oven to 350. Pour peaches with their syrup, into the bottom of a 9 x 13-inch pan. Scatter the reaspberries on top of peaches. Dump the cake mix into a bowl and pour the melted butter over the top. Stir this together the best you can and blob it on top of the fruit. Bake for 40 minutes or until the cake is cooked and lightly browned in spots.
Well, I would have to say this IS the World Best Dessert Waffle since it’s the ONLY dessert waffle I’ve had. Audrey really liked it, too. She even put nuts on hers and didn’t complain about having to cut the waffle with her fork! Ingredients (in order of assembly): frozen waffle (toasted), ice cream, maple syrup, peanuts, powdered sugar. Mmmmm. Sorry for the blurry photo. I would retake it but my subject has been eaten.