Desserts and Sweet Treats

 CANDIED NUTS

You Will Need

2 cups (6oz or 170g) pecan halves

6 tablespoons (75g) brown sugar

1 ½ teaspoons ground cinnamon

1/2 teaspoon fine sea salt

1/2 teaspoon vanilla extract

1 ½ tablespoons water

2 teaspoons orange zest, optional

Pinch cayenne pepper, optional

Directions

1Line a baking sheet with parchment paper or a silicone baking mat.

2Add the brown sugar, cinnamon, salt, vanilla, water, orange zest, and cayenne to a medium skillet.

3Place the skillet over medium heat and cook, stirring often, until the brown sugar melts into a bubbling sauce, about 1 minute.

4Stir in the pecans so that the brown sugar sauce coats them.

5Cook, stirring the entire time, until the pecans look candied and smell nutty, 2 to 3 minutes. As the nuts heat up in the pan, the sauce will slowly coat them and turn shiny. Watch closely as the nuts cook so that they do not burn.

6Transfer the candied pecans to the prepared baking sheet and spread them out in one layer.

7Allow the pecans to cool down and break them up before serving.

Adam and Joanne's Tips

• Storing: Store cooled candied nuts in an airtight container. They will last at room temperature for 1 week, in the refrigerator for a few weeks, and in the freezer for a month, if not longer.
• Salt: 1/2 teaspoon of fine sea salt makes these taste salty-sweet. If you’d prefer to not taste the salt, reduce to 1/4 teaspoon of salt.
• Pecans too sticky: If your nuts are still sticky after cooling, heat your oven to 325°F (162°C) and bake for 5 to 10 minutes to help harden the candy coating.
• The nutrition facts provided below are estimates.

Nutrition Per Serving Serving Size 1/4 cup / Calories 176 / Total Fat 15.4g / Saturated Fat 1.3g / Cholesterol 0mg / Sodium 147.4mg / Carbohydrate 10.1g / Dietary Fiber 2.4g / Total Sugars 7.5g / Protein 2g

AUTHOR: Joanne Gallagher

1. DESSERTS:

2. Peach Cobbler with Spice Cake Mix

3. Ingredients

1. • 3 (15 ounce) cans sliced peaches (see notes)*
   • 1 Tablespoon cornstarch
   • 1 teaspoon ground cinnamon
   • 1 (15.25 ounce) box yellow cake mix
   • 1/2 cup packed light brown sugar
   • 1/2 cup + 2 Tablespoons butter (sliced)

Instructions

1. 1. Preheat the oven to 350 F (176 C) and lightly grease a 9x13 casserole dish. 
   2. Dump 2 cans of the peaches with the syrup into the prepared casserole dish. Add only the peaches from the third can (I used a fork to remove the peaches from the can to leave most of the syrup behind). 
   3. Sprinkle the cornstarch and cinnamon over the peaches. Mix until combined.
   4. Evenly sprinkle the cake mix over the peaches, then use your hands to spread it out evenly (making sure the center and edges have about the same amount of cake mix).
   5. Sprinkle the brown sugar evenly over the cake mix. Spread the butter slices evenly over the brown sugar.**
   6. Bake in the preheated oven until the top is bubbly and golden brown (about 40 minutes).
   7. Remove the cobbler from the oven and allow it to cool for 10 minutes.
   8. Serve warm with some vanilla ice cream. Enjoy!

   
   

   
   

SWEET POTATO PIE

1. 1/3 cup brown sugar
   1 1/2 cup granulated sugar
   5 eggs - separated, (room temperature)
   1/3 cup all-purpose flour
   4 1/2 cup milk
   1/4 teaspoon salt
   1/4 teaspoon ground cloves
   1/3 cup ground nutmeg
   1/2 teaspoon ground cinnamon
   1 1/2 cup mashed sweet potatoes

   Whip eggs white to a soft peak and set aside
   Mix all the dry ingredients together and set aside

   Mix egg yolk with a little milk.
   Add sweet potato mash and lightly mix
   Add the rest of the milk
   Mix in the dry ingredients.

   Fold in the egg whites with a whisk

   Pour into unbaked pie crust (makes 2 large pies)
   Bake on the lower oven rack -
   Preheated to 375* for 10 minutes, turn the oven down to 350* and bake for another 30 minutes.

   Let completely cool before cutting

2. https://rumble.com/v5npeoe-nostalgic-sweet-potato-pie-brings-back-memories-of-our-amish-mennonite-home.html

Nutter Butter Banana Pudding

Ingredients

2 boxes vanilla instant pudding - 3.4 oz each

1. • 3 cups cold milk
   • 1 can sweetened condensed milk
   • 8 ounces tub of whipped topping
   • 1 package Nutter Butter cookies (I've used Kroger and Walmart brands and they are both delicious, too)
   • 3 ripe bananas
   • chocolate syrup, peanut butter, mini chocolate chips (As much or as little as you like)
   Instructions

   1. Step 1

      Whisk pudding and milk together, then stir in the sweetened condensed milk.

      Next fold in half the container of whipped topping.

   2. Step 2

      Begin layering the dessert beginning with the cookies, banana, pudding. Repeat two more times, be sure to save a couple cookies for the top of the dessert.

   3. Step 3

      Use the remaining whipped topping to ice the top of the dessert. 

      Then "decorate" the top with a few cookies, sprinkle on some mini chocolate chips, drizzle with chocolate syrup, and melted peanut butter. (Melt smooth peanut butter in a microwave safe dish in 30 seconds increments, stirring in between, until it reaches the desired consistency.)

   Note

   If you're feeling extra froggy go ahead and jump by drizzling some chocolate and peanut butter in between some of the layers, too! Just wanted to note that in the video I used french vanilla pudding so I didn't add the teaspoon of vanilla that I usually add into my regular banana pudding. I've also been experimenting with using graham crackers in place of vanilla wafers in my regular pudding, too and it's delicious! I just think it's nice to have lots of different options that you know will be good in a recipe if you need to make it on the fly with what you have on hand. 

   Read it online: https://inthekitchenwithmommamel.com/recipes/nutter-butter-banana-pudding/

Hot Chocolate Poke Cake - Easy Boxed Cake Recipe

As seen on : Catherine's  Plates 

https://catherinesplates.com/hot-chocolate-poke-cake-easy-boxed-cake-recipe/#recipe

Ingredients

1 (15.25 oz) box devils food cake mix

ingredients listed on back of cake mix box

2 (7 oz) jars marshmallow cream

1/4 cup water

2-3 TBS hot fudge topping from jar

1 (8 oz) container whipped topping (whip cream) thawed

2 (1.25 oz) packets instant hot chocolate powder

Instructions

Prepare & bake the cake mix as shown on back of cake mix box. (To make it really fluffy I make it "bakery style" by switching out the oil for melted butter and the water for milk.) Cake will be done when a toothpick inserted into center of cake comes out clean and the sides of the cake pull away from the edges of baking dish.

Cool cake for 15 minutes. Using the rounded end of a utensil or wooden spoon, at least 1/4 of an inch, poke holes into cake about 2/3 of the way through. (Do not allow the pokes to go through bottom of cake.) (See video above for more detailed instructions.)

In a microwave safe bowl add the marshmallow cream or fluff and 1/4 cup of water, mix just a little. Microwave the mixture in 20 second increments until nice and smooth.

Pour mixture over cake slowly letting it soak into the holes as much as possible, then pour over rest of cake. (The mixture will seep into cake.) Place into refrigerator for 1-2 hours to set up.

In medium bowl whip together the whipped topping and 2 packets of hot chocolate. Spread evenly over the cooled cake. Drizzle fudge sauce over whipped topping and swirl. Enjoy.

1.