25 Days of Desserts - Day 8

Chocolate Pudding Cake

1 (10 inch) angel food cake
1 (8 ounce) container frozen whipped topping, thawed
1 (5 ounce) package non-instant chocolate pudding mix
1 (1.55 ounce) bar milk chocolate

Tear angel food cake into bite size pieces into a 9x13 inch cake pan, preferably glass. Prepare chocolate pudding as directed on package. Gently spread over the top of cake pieces, spreading to edges of pan. Carefully spread whipped topping over chocolate pudding, spreading to edges of pan and taking care not to mix with pudding. Using a cheese grater or vegetable peeler, grate chocolate bar over the whipped topping. Chill until ready to serve, at least one hour.

25 Days of Desserts - Day 6

Cheerio Cookies

Yield: 82 cookies.

1 C butter or margarine
1 C white sugar
1 brown sugar
1/2 C peanut butter
2 large eggs
1 tsp vanilla
2 C flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 C oatmeal
3 C Cheerios toasted oat cereal
1 (6 oz) pkg chocolate chips

Mix the butter, both sugars, peanut butter, vanilla and eggs thoroughly. Sift flour, salt, soda and baking powder. Fold into the first mixture. Add oatmeal, Cheerios and chocolate chips. Drop by tbsp onto ungreased cookie sheet.

Bake at 375° for 10-12 min.

25 Days of Desserts - Day 5

Easy Peppermint Dessert

Yield: 15 servings

1 package (1 pound) creme-filled chocolate sandwich cookies, crushed
1/2 cup butter, melted
1/2 gallon peppermint stick or mint chip ice cream, softened
1 container (12 ounces) frozen whipped topping, thawed
4 ounces unsweetened baking chocolate, chopped
2 cups sugar
1 can (12 ounces) evaporated milk
1/3 cup crushed peppermint candies or candy canes

Mix crushed cookies and melted butter. Press mixture firmly in bottom of ungreased rectangular pan, 13x9x2 inches. Stir together ice cream and 2 cups of the whipped topping; spoon evenly onto chocolate cookie crust. Freeze about 3 hours or until firm.

Meanwhile, melt butter and chocolate in 2-quart saucepan over low heat, stirring constantly. (Substitute 3 cups of prepared hot fudge sauce and omit baking chocolate). Stir in sugar; gradually stir in milk. Heat to boiling over medium-high heat, stirring constantly! Cook and stir 5 minutes or until slightly thickened; stir in vanilla. Cool completely, about 2 hours.

Pour 2 cups of chocolate sauce evenly over ice cream. Freeze at least 8 hours but no longer than 2 weeks. Cover and refrigerate remaining sauce.

Reheat reserved sauce until just warm. To serve, cut into 5 rows by 3 rows. Top with sauce and remaining whipped topping; sprinkle with crushed candies.

25 Days of Desserts - Day 4

Chocolate Peanut Butter Pie

1 9 inch graham cracker crust
1/4 cup plus 2 tbs. peanut butter, divided
1/4 cup semi-sweet chocolate chips
1 3.9 oz box instant chocolate pudding and pie filling

Place 1/4 cup of the peanut butter and the chocolate chips in microwave safe container. Heat on 50% power for 30 seconds. Stir. If not melted repeat until melted. Pour into pie crust. Cool and refrigerate for 15 minutes.

Meanwhile, dissolve the chocolate pudding mix into the cold milk and beat with a whisk or an electric mixer on low speed for 1 minute.

Pour into pie shell. Refrigerate 1-2 hours until set.

Place remaining two tablespoons of peanut butter in a microwave-safe container, and heat on 50% power for 20 seconds. Drizzle over cooled pie just before serving.

25 Days of Desserts - Day 3

Pumpkin Cheesecake Dessert

Yield: 24 servings

32 gingersnap cookies, crushed (about 1-1/2 cups)
1/4 cup butter, melted
5 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 can (15 ounces) solid-pack pumpkin
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
5 eggs, lightly beaten
Dash ground nutmeg
Maple syrup

In a small bowl, combine gingersnap crumbs and butter. Press into a greased 13-in. X 9-in. Baking dish; set aside.

In a large mixing bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, cinnamon and vanilla. Add eggs; beat on low speed just until combined. Pour over crust; sprinkle with nutmeg.

Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of baking dish to loosen; cool 1 hour longer. Refrigerate overnight.

Cut into squares; serve with syrup. Refrigerate leftovers.

25 Days of Desserts - Day 2

Snickerdoodles

Yield: 42 cookies

1 3/4 C all-purpose flour
1/2 tsp baking soda
1/2 tsp cream of tartar
1 C sugar
1/4 C butter, softened
1 Tbsp corn syrup
1 tsp vanilla
1 large egg
3 Tbsp sugar
2 tsp ground cinnamon
Cooking spray

Preheat oven to 375°.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda, and cream of tartar, stirring with a whisk.

Combine 1 cup of sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended. Add the corn syrup, vanilla, and egg; beat well. Gradually add the flour mixture to the sugar mixture, beating just until combined. Cover and chill for 10 minutes.

Combine 3 tablespoons sugar and cinnamon, stirring with a whisk.
With moist hands, shape dough into 42 (1-inch) balls. Roll balls in sugar mixture. Place balls 2 inches apart onto baking sheets coated with cooking spray. Flatten balls with the bottom of a glass.

Bake at 375° for 5 minutes (cookies will be slightly soft). Cool on baking sheets for 2 minutes. Remove cookies from pans; cool completely on wire racks.

25 Days of Desserts

Chocolate Malted Cookies

Yield: 2 1/2 dozen cookies

Ingredients
1 C packed brown sugar
6 Tbsp malted milk powder
5 Tbsp butter, softened
3 Tbsp chocolate syrup
1 Tbsp vanilla extract
1 large egg
2 C all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 C milk chocolate chips
1/3 C semisweet chocolate mini chips

Preheat oven to 350°.

Combine first 6 ingredients in a large bowl; beat with a mixer at medium speed for 2 minutes or until light and fluffy. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a medium bowl; stir with a whisk.

Gradually add flour mixture to sugar mixture, beating at low speed until well blended. Stir in the milk chocolate chips and semisweet chocolate mini chips.

Drop dough by heaping teaspoonfuls 2 inches apart onto baking sheets. Bake at 350° for 10 minutes. Cool on pans 2 minutes or until firm. Remove cookies from pans; cool on wire racks.

Believe In the TrueSpirit of Christmas

Believing in the true spirit of Christmas, I commit myself to:

Remember those people who truly need my gifts.
Express my love in more direct ways than gifts.
Examine my holiday activities in the light of my deepest values.
Be a peacemaker within my circle of family and friends.
Rededicate myself to my spiritual growth.