Category Archives: Desserts

Tasty Tuesday: Grinch Cookies

I’m a bit of a traditional gal.  I love traditions.  Traditions are the things that -long after you’re gone- your kids will remember because you did them every single year.  Maybe they’ll hem and haw about doing them (like the “traditional” Christmas photo) or maybe they’ll be giddy with excitement (like with a “traditional” movie night), but, in the end, they’ll look back someday and say,”Hey- remember when…?”

THAT’S what I want.  I want my kids to have these traditions so they’ll be able to look back on all the memories we’ve made, rather than focus on the hustle and bustle of Christmas seasons past.

In a day or so, I’ll post all the neato speedo things we’ve done thus far, but since its Tuesday, I thought I would post a recipe we recently used for our “Grinchy movie night”- the newest tradition I came up with after perusing Pinterest… again.

Oh, how I wish I could take credit for these.  Truly.  But I can’t.  I found the recipe HERE.

I mean, when it comes right down to it, the recipe is so simple that it makes me feel foolish that I never thought of it.  Although, now that I’ve made them, I’m already entertaining ideas for different versions for every other holiday.

Maybe a St. Patty’s Day cookie with Irish cream… 😉

Grinchy Cookies

INGREDIENTS:

  • 1 pouch (1 lb 1.5 oz) sugar cookie mix
  • 1/2 cup butter or margarine, softened
  • 1/4 to 1/2 teaspoon mint extract (I used 1/4 and it was perfect)
  • 6 to 8 drops green food color
  • 1 egg
  • 1 package Andes Mints
  • 1 cup semisweet chocolate chip

Heat oven to 350°F.

In large bowl, mix together the cookie mix, butter, extract, food color and egg until soft dough forms. Stir in chopped Andes Mints and chocolate chips.

Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.

Bake 8 to 10 minutes or until set (I’d check them a little before your timer goes off just to make sure they don’t burn).  Let them cool for about 3 minutes; remove from cookie sheet to wire rack. Store tightly covered at room temperature.

To make our Merry Grinchmas Movie Night a complete success, we paired these with Grinch Floats (Lime sherbet and Sprite).  They didn’t go together like milk does, but the Disasters were stoked that I was letting them stay up later than usual anyways AND giving them the cavity combo of soda, ice cream and cookies well after bedtime, so they didn’t complain.

And me?  I was just happy as a clam, snapping photos of my punks, eating cookies, drinking sugar, and soaking in all the memories that were being made.

Tasty Tuesday: Kahlua Chocolate Cheesecake

So, last Tasty Tuesday I told you I’d share 2 of my versions of favorite dishes from one of my FAVORITE restaurants- The Cheesecake Factory.  If you still haven’t made that dish I gave you, well, that’s a bloody shame.  Its good.  Its REAL good.  As I type, I’ve got leftovers from the batch I made yesterday, and – although I had it for lunch- I’m contemplating having it for dinner.

But, that’s not what this week’s Tasty Tuesday is about.

THIS week, I’m going to share with you happiness.

THIS week, I’m going to share with you a good day in creamy, goodness-y (yes, its a word) form.

THIS week, I’m going to share my recipe for my version of their Kahlua Cocoa Coffee Cheesecake.

Like every other time, like I said, I searched the internet for a fabulous homemade rip off version to help quiet my craving, but after trying a couple of these poor excuses for replacements, I came up with my own.  That’s right- its all mine.  Pretty proud of myself, if I may say.

Now all I have to do is remind myself that just because I CAN make this fantabulous version at home whenever I want, I shouldn’t.  My taste buds thank me, but my waistline is NOT on speaking terms with me at the current moment.

Sooooo… you ready?  Good.  Here’s the recipe:

 

Kahlua Chocolate Cheesecake

Crust
10 chocolate graham cracker rectangles, broken up and pulverized… what?  Too harsh?
5 tbsp. butter, melted
1/4 cup sugar
1 tbsp instant coffee granules
Cheesecake
1 1/2 cups semi-sweet chocolate chips
1/4 cup Kahlua or 1/4 cup coffee-flavored liqueur
2 tablespoons butter
2 eggs
1/3 cup sugar
1 tbsp flour
1/4 teaspoon salt
1 cup sour cream
2 (8 ounce) packages cream cheese, softened
Directions:
Before beginning, let the eggs, cream cheese, and sour cream come to room temp for around 4 hours.  This is VERY important.  Do NOT skip this.
Preheat oven to 350F degrees.
Prepare chocolate crumb crust and press firmly into a nine-inch springform pan.  I like to use a straight edged measuring cup to really pack the crust down and help with pacing down the sides- something that can be kind of difficult to do normally.  Bake for 5-7 minutes.  You’ll be able to smell when its ready, but if not, don’t let it go over 7 minutes.  Set it aside to cool.
In a small saucepan over medium heat, melt the chocolate with the Kahlua and butter; stir until smooth.  Try not to eat just that.  You’ll need it all for the cheesecake.  Now set it aside.
Using a stand mixer with a paddle attachment, beat the room temp cream cheese with the sugar and salt at med./low speed until smooth and fluffy (about 2 minutes).  You can do this using just a really good hand mixer, but I like my stand mixer best.  It takes less time and less work.  It CAN be done without a stand mixer, though, so you have that option.
Next, beat in the flour on LOW, followed by the eggs- one at a time, and mix only until each egg is fully incorporated.  Scrape the bowl and add in the sour cream.  Once again, only mix until its fully incorporated.  Gradually blend in chocolate mixture.
Pour into prepared crust and bake for 35 minutes or until filling is barely set in center.
Turn off heat and let stand in oven for 15 minutes with door open; then take out of oven and let stand at room temperature for one hour. Refrigerate several hours or overnight.
Garnish with a spoon.  Ok, maybe some whipped cream and chocolate shavings would be nice.  A chocolate ganache would probably be pretty tasty, too, but I never got that far.  I dove into it the moment I was able.
Enjoy!  Let me know what you think!

Tasty Tuesday- Dump Cake

Ok, so I know the name doesn’t sound great, lol, but this stuff is SO good.  I don’t even know if it can be qualified as a ‘cake’, but taste it and you won’t really care.

I figured that -with tomorrow being the 4th of July- almost everyone will be having some sort of bbq fun, and this dessert is the perfect accompaniment to anything.  I wish I could take credit for this, but I actually got it from my MIL, and SHE got it off a box of Betty Crocker or Pillsbury or something.

Wherever it originally came from, though, it doesn’t matter.  Its one of the easiest desserts EVER- you can ever put your little Natural Disasters to work making it while you do other things… like kick back with your feet up, cold beverage in hand.

Dump Cake

1 can (21 oz) cherry pie filling

1 can (8 oz) crushed pineapple, undrained

1 pkg yellow cake mix

1 cube butter, melted

Heat oven to 350.

Spread filling and pineapple in an ungreased 13×9 pan.  Stir cake mix and butter together in a separate bowl until crumbly.

Sprinkle evenly over fruit mixture.

Bake 35-40 minutes (until top is light brown).

Serve with Cool Whip or whipped cream or just by itself.  Its REALLY good.  I mean, really.  You’ll be happy, and so will all the other people at the bbq.