Marshmallow Charger Plates for Your Holiday Dessert Table

I have to thank my friend Oma for this great idea for Marshmallow Charger Plates!  She made two of these for her Christmas Party dessert Table last weekend.  Here is the other Marshmallow Charger Plate…

 

She started with a round Styrofoam ring and stuck toothpicks into the ring.  Then she stuck the marshmallows onto the toothpicks.  She placed a plate into the center and the magic of the holidays began!  She served  Dove Chocolate Discoveries Truffle Brownies on one and Strawberry and Brownie Skewers on the other one.  

This added so much fun to the dessert table and was really easy to make! 

Thank you Oma for this great idea!!!

 

“The Rosie’s Bakery All-Butter, Cream-Filled, Sugar-Packed Baking Book” by Judy Rosenberg

I am happily baking my way thru this cookbook review of The Rosie’s Bakery All-Butter, Cream-Filled, Sugar-Packed Baking Book!  With a title like that and over 250 decadent recipes, who could resist this cookbook?  Every recipe is a winner!

Tonight we are having company over for Chili and I have decided to set up a brownie sundae bar with Rosie’s Chocolate Orgasm Brownies ( that’s really the name!) along with ice cream and several sundae toppings for an over the top dessert.

Look at how yummy they are:

There are so many things that I love about this cookbook!  First of all, every recipe is easy and Judy Rosenberg walks you thru the recipe step by step  — it’s like having your own baking instructor right in the kitchen with you!  And speaking of the author, after reading the Introduction to the book entitled “Meet Rosie”, I feel like Judy Rosenberg is an old friend!

She did not start out to be a baker.  In fact, she has no real formal training in baking.  She says people are absolutely amazed when she tells them that everything she knows about baking, she learned on her own.  I think that is why I LOVE her recipes and this cookbook so much.  She relates to ME.  I can easily understand her explanations on the various steps in baking in Chapter 1 ” Common Sense Baking”.  She says, ”  I don’t mean to denigrate expertise, but all this training business should be put in perspective.  Baking does involve chemical reactions, but so does taking an aspirin.  While you may not reach baker’s heaven on your first try, if good food is important to you, if you like desserts, and if you count, none of the recipes in this book are beyond you.”  

Judy started out baking in her second-floor apartment in Cambridge Massachusetts and selling her wares to a local Cheesecake shop.  It was during this time that she perfected some of her very famous recipes – Boom Booms, Harvard Squares, Chocolate Orgasms, Queen Raspberries- and the legend was born.  She went on to open her own shop three years later and named it Rosie’s.  The rest is history….and her success and recipes are inspiring.

This book combines the best of her previous books, Rosie’s Bakery All-Butter, Fresh Cream, Sugar-Packed, No-Holds-Barred Baking Book and Rosie’s Bakery Chocolate-Packed, Jam-Filled, Butter-Rich, No-Holds-Barred Cookie Book , and adds 40 never-before-published recipes.  It’s a collection of ultimate, honest to goodness , indulgent dessert delights!

Most of the recipes are simple to make and don’t use a ton of ingredients.  Rosie’s Award Winning Brownies, featured on page 259 of the book, only have 6 main ingredients (plus nuts if you choose to add them) .  Judy spent years perfecting this fantastic recipe and now it can be yours!  The brownie recipe is the basis for the Chocolate Orgasims which I mentioned earlier.  Judy says, ” To me, brownies constitue one of the basic food groups, and these were simply the most luscious to be had.”  I agree!

Here is the synopsis of The Rosie’s Bakery All-Butter, Cream-Filled, Sugar-Packed Baking Book  from the back cover  of the book:

“Treat Yourself.  The joy of butter.  The heaven of fresh cream.  The sublime pleasure of eggs, sugar, rich dark chocolate, and lots of it.  Whether dessert is your life or just the occasional obsession, Judy Rosenberg takes it to a new level with her perfectly over-the-top and surprisingly easy-to-make recipes.  Velvet Underground Cake.  Maya’s Little Butter Cupcakes.  Rosie’s Raspberry Thumbprints.  Soho Globs. Ginger Snappers.   The unspeakably delicious Chocolate Orgasms.  And, of course, The Brownie.”

I wholeheartedly recommend this book for anyone on your holiday gift list who loves baking, cooking or the kitchen in general!  The author says about this cookbook , “It was to be a cookbook that grew dog-eared and smudged with fingerprints from generations of use while the recipes wormed their way into family lore and got trotted out with the old photos…..I still hope for something like that.  But, as I mentioned earlier, my more immediate goal is to demystify baking through common sense, because I’m convinced that that is the key to successful and happy baking.”  All I can say is HAPPY BAKING!

The Rosie’s Bakery All-Butter, Cream-Filled, Sugar-Packed Baking Book (Workman Publishing : 2011) $ 15.95

I received a copy of this book for my review and the Holiday Gift Guide.  No compensation was received.  These are my true and honest opinions.

              

     

 

 

Mom’s Old Fashioned Pecan Pie

No dessert speaks to me like pecan pie!  I can’t resist it. I’ve even been known to have it for breakfast ( but don’t tell anyone) !  My Mom always made a good old fashioned pecan pie every Thanksgiving and every Christmas.  I still make pecan pie for special holidays but I don’t reserve it only for special occasions.  It is so quick and easy to make – you can have it anytime!  In fact, the filling only has 6 ingredients and you can whip it up in about 5 minutes.  Here is my Mom’s Old Fashioned Pecan Pie recipe:

Mom's Old Fashioned Pecan Pie
 
Prep time
Cook time
Total time
 
Recipe type: Pie
Serves: 8
Ingredients
  • 1 refrigerated pie crust
  • 1 cup sugar
  • ½ cup Karo light corn syrup
  • ¼ cup melted butter
  • 3 eggs, well beaten
  • 1 cup chopped pecans
  • 1 teaspoon vanilla
Instructions
  1. Combine sugar, light corn syrup and melted butter.
  2. Add beaten eggs, chopped pecans and vanilla to the syrup mixture, mixing thoroughly.
  3. Pour filling into unbaked pie shell. (Note: Since this is a high sugar content pie, sprinkle a little flour on each side of the pie dough before putting it into the pie plate.)
  4. Bake at 375 degrees for 30 minutes. After 20 minutes, cover the edges with aluminum foil or a pie crust protector to prevent burning.
  5. After 30 minutes, reduce the oven temperature to 350 degrees and bake another 15 to 20 minutes.

Click the link to view the YouTube How-To Tutorial for this recipe:  Vickie’s Mom’s Old Fashioned Pecan Pie 

 

Combine the sugar, light corn syrup and melted butter.  Stir well.

Add beaten eggs, vanilla and chopped pecans to syrup mixture, mixing thoroughly.  

Bring the refrigerated pie crust to room temperature and unroll.  Sprinkle both sides of the pie dough with flour.  Place into the pie pan and flute edges.

Pour the filling into the pie crust and bake at 375 degrees for 30 minutes.  NOTE:  After 20 minutes, put strips of aluminum foil around the edges of the pie or use a pie protector to prevent the edges from burning.

After 30 minutes, reduce the oven temperature to 350 degrees and bake an additional 20 minutes.

Let the pie cool before serving.

Here is the pie— hot out of the oven.  (Notice my vintage pot holders?  My daughter, Nicole, made these for me when she was a little girl ( now she is a Mom too) and I love using my handmade pot holders !)

 

Sinful Hot Fudge Sauce Recipe

Here is an almost instant hot fudge sauce recipe that’s homemade!  Try it over ice cream or pound cake for a super simple chocolate treat!


Sinful Hot Fudge Sauce
 
Cook time
Total time
 
Ingredients
  • 8 ounces of semisweet chocolate squares
  • 14 ounces sweetened condensed milk
  • 2 teaspoons vanilla extract
  • ¼ teaspoon sea salt
Instructions
  1. Cut chocolate into chunks. Place in a microwave-safe bowl.
  2. Add sweetened condensed milk and mix well.
  3. Microwave on high for 3 minutes to soften the chocolate.
  4. Stir mixture with a wooden spoon until the chocolate is melted. Stir in vanilla extract and sea salt.
  5. Serve hot.

Watch the video tutorial here

Video: Sinful Hot Fudge Sauce Recipe

This Sinful Hot Fudge Sauce recipe is delicious served over ice cream or pound cake! This only three main ingredients it is so easy to make!

Ingredients:

8 ounces semi sweet chocolate squares

14 ounces sweetened condensed milk

2 teaspoons vanilla extract

1/4 teaspoon sea salt

Directions:

Cut the chocolate into chunks. Place in a microwave safe bowl.

Add the sweetened condensed milk and stir well.

 

Microwave for 2 to 3 minutes on high.  Remove from the microwave and stir to mix.  Serve hot.

Remember  “Let’s Make Life Special by sharing great food with our family and friends!  Enjoy!”

 

Cookie Dough Cheesecake Pie

Cookie Dough Cheesecake Pie is rich and creamy–full of chocolate chips. This chocolate chip cheesecake recipe is sure to please your whole family!   If you love to eat cookie dough right out of the bowl, then this pie is for you!  We use refrigerated chocolate chip cookie dough for the crust so this is a snap to make.  It actually improves with a day or two in the refrigerator so this is a great make ahead dessert.  


Cookie Dough Cheesecake Pie
 
Recipe type: Dessert
Ingredients
  • 16 ounce package refrigerated Ultimate chocolate chip cookies, softened
  • 16 ounces cream cheese, softened
  • 2 eggs, beaten
  • ½ cup sugar
  • 5 chocolate covered toffee candy bars, coarsely crushed and divided
Instructions
  1. Press cookies into an ungreased 9 inch pie plate to make crust.
  2. In a large mixing bowl, combine cream cheese, eggs, sugar and 3 crushed candy bars; pour into cookie dough crust.
  3. Bake at 325 degrees for 30 to 35 minutes.
  4. Remove from oven and sprinkle with remaining 2 crushed candy bars. Cool completely. Chill until ready to serve.
  5. You can serve this pie chilled, or heat each piece 20 seconds in the microwave and top with vanilla ice cream and hot fudge sauce.

 

 

 

Directions:

Press cookie dough into an ungreased 9 inch pie plate to make crust.

In a large mixing bowl, combine cream cheese, eggs, sugar and 3 crushed candy bars;  pour into cookie dough crust.

Bake at 325 degrees for 30 to 35 minutes.  Sprinkle with remaining 2 crushed candy bars.  Cool completely.  Chill until ready to serve.  This pie is even better after 2 days in the refrigerator so it is a great make ahead recipe.

You can serve this pie chilled, or heat each piece 20 seconds in the microwave and top with vanilla ice cream.

 

 

 

 

Video: Cookie Dough Cheesecake Pie

Looking for easy pie recipes? This Chocolate Chip Cookie Dough Cheesecake couldn’t be easier!

Coconut Cream Cheese Pie

 This easy pie is to die for!!! It won’t last long —everyone will ask for more!

 

Watch the complete video recipe:

 

 

Coconut Cream Cheese Pie
 
Recipe type: Dessert
Ingredients
  • 1 refrigerated pie crust
  • 8 ounces cream cheese, at room temperature
  • 2 cups milk
  • 15 oz can Sweetened Coconut Cream ( or omit and use 3 cups of milk)
  • 4 packages ( 3½ oz size) vanilla instant pudding mix
  • ¾ teaspoon coconut extract
  • 16 ounces Cool Whip
  • 7 ounces shredded sweetened coconut
Instructions
  1. Roll the pie crust to fit a 9½ inch pie plate. Bake as directed for an unfilled pie crust.
  2. Set the pie crust aside to cool and reduce the oven temperature to 350 degrees.
  3. Combine the cream cheese, milk and coconut cream in a large mixing bowl. Beat with an electric mixer about 4 minutes until no lumps remain. Beat in the pudding mix and coconut extract until well blended.
  4. Fold in 1 cup of Cool Whip into the cream cheese mixture. Spoon into the cooled pie crust and top with the remaining Cool Whip.
  5. Toast the coconut by spreading it on a baking sheet and baking at 350 degrees until lightly browned - about 8 minutes. Stir occasionally while baking to prevent burning.
  6. Sprinkle the toasted coconut over the pie. Chill until ready to serve.

Ingredients:

1 refrigerated pie crust

8 ounces cream cheese, at room temperature

2 cups milk

15 oz can Sweetened Coconut Cream ( this is usually located in the mixed drink section of the grocery store )

4 packages ( 3 1/2 ounce size) vanilla instant pudding

3/4 teaspoon coconut cream

16 ounces Cool Whip

7 ounces shredded sweetened coconut

Directions:

Roll the refrigerated  pie crust to fit a 9 1/2 inch pie pan.  Bake as directed on the package for an unfilled pie crust.

Remove from the oven and let cool.  Reduce the oven temperature to 350 degrees.

Combine the cream cheese, sweetened coconut cream and milk in a large mixing bowl.  Beat with an electric mixer for about 4 minutes – or until no lumps remain.

Add the pudding mix and coconut extract and beat until  blended.

Fold  1 cup of the Cool Whip into the cream cheese mixture.

Spoon the filling into the cooled pie crust.  Spread  the remaining Cool Whip on top.

Spread the coconut on a baking sheet and bake, stirring frequently, until lightly browned, about 8 minutes.  Sprinkle the coconut over the top of the pie and chill until ready to serve.

Enjoy!

 

To download printable recipe with how to photos, click here:   Coconut Cream Cheese Pie

   

Video: Coconut Cream Cheese Pie

   
   
           
   

    Looking for easy dessertl recipes?  This Coconut Cream Cheese Pie  is delicious…and easy to make!  

 

Cherry Cheesecake Salad

Here is a cream cheese fruit salad that you can serve as a fruit salad or dessert. It’s yummy!


Cherry Cheesecake Salad
 
Recipe type: fruit salad
Serves: 6
Ingredients
  • 1 can sweetened condensed milk
  • 3 ounces cream cheese
  • 21 ounce can cherry pie filling
  • 8 ounces crushed pineapple, well drained
Instructions
  1. Cream together the sweetened condensed milk and cream cheese.
  2. Fold in the pie filling and drained pineapple.
  3. Chill
  4. Enjoy!

 

To view the complete video recipe, click here:  

 

 

 

Directions:

Cream together the sweetened condensed milk and cream cheese.

 

Fold in the cherry pie filling and the drained crushed pineapple.  Chill.

 

Enjoy!

 

To download the printable recipe with how to photos, click here:   Cherry Cheesecake Salad

 

 

Video: Cherry Cheesecake Salad


Looking for a cream cheese fruit salad recipe? This Cherry Cheesecake Salad is YUMMY!

Sour Cream Banana Pie

Today I’m making one of my favorite summertime pies.  It is quick and easy to make.  It is best served the day you make it.  Enjoy!

 

Sour Cream Banana Pie
 
Recipe type: Dessert, Pie
Ingredients
  • 1 baked pie crust ( I used a pre-packaged refrigerated pie crust)
  • 3 bananas
  • 1 cup milk
  • 1 large box instant vanilla pudding
  • 16 oz sour cream
  • 8 oz Cool Whip, thawed
  • Bananas and Maraschino cherries for garnish
Instructions
  1. Place pie crust into pie dish, flute edges and prick inside of the crust with a fork. Bake as directed on the package. ( Or make a homemade pie crust)
  2. Slice bananas into the cooled, baked pie crust.
  3. In a large bowl, mix togehter by hand the instatnt pudding, 1 cup milk and 2 cups sour cream. Pour into the pie crust, over the sliced bananas.
  4. Top with Cool Whip and refrigerate.
  5. Garnish with sliced bananas and marachino cherries at serving time.
  6. Note: This pie is bst served the day it is made.

 

Prepare the pie crust as directed on the package – or make your own homemade pie crust.

Slice bananas into baked pie crust.

In a large bowl, mix together by hand the instant pudding, 1 cup milk and 2 cups ( 16 oz) sour cream.  Pour into the baked pie crust over the banana slices.

Top with Cool Whip.

Garnish with sliced bananas and/or marachino cherries at serving time.

 Let’s make life special by sharing great food with our family and friends!” 

To download the printable recipe with how-to photos, click here:  Sour Cream Banana Pie

Fresh Strawberries with Chantilly Cream

This is a simple and delicious dessert….The Chantilly Cream only has 2 ingredients!  What could be easier?  The Chantilly Cream has a luscious caramel flavor and when combined with fresh strawberries – it is over the top good!  This dessert looks great when served in individual martini glasses.  This is also good served as a dip for a dessert buffet.

 

 Click the link to view the YouTube How-to Tutorial for this recipe:  Fresh Strawberries with Chantilly Cream     


Fresh Strawberries with Chantilly Cream
 
Recipe type: Dessert
Ingredients
  • Fresh strawberries, whole or sliced
  • 16 oz sour cream
  • 1 cup Dark brown sugar ( or more in order to get desired caramel color and taste)
Instructions
  1. Wash fresh strawberries. Leave whole with the stems on if serving with the dip or slice if serving in individual bowls.
  2. Mix dark brown sugar into the sour cream until it is a dark caramel color.
  3. Refrigerate until serving time.
  4. For individual servings, spoon the Chantilly Cream over the strawberries.
  5. To serve as a dip, place Chantilly Cream in a small bowl and surround with whole fresh strawberries.

Wash fresh strawberries.  Leave whole if serving with the dip or slice if serving in individual bowls.

Mix the dark brown sugar into the sour cream until it is a dark caramel color.

For individual servings, spoon the Chantilly Cream over the strawberries.

To serve as a dip, place Chantilly Cream in a small crystal bowl and place on a plate.  Surround with whole fresh strawberries.

 

 

To download the printable recipe with how-to photos, click here:  Fresh Strawberries with Chantilly Cream

 

 

Cool Summer Salad

This recipe was given to me over 30 years ago by my girl’s Grandma Great.  It’s full of pineapple, mandarin oranges, marshmallows and creamy vanilla pudding.  It goes together in a snap and you can serve this as a side salad or a light summertime dessert. This can also be made ahead and frozen until needed.  Our family has enjoyed this recipe many times over the years and I think your family will like it too!

 

Cool Summer Salad
 
Recipe type: Salad
Ingredients
  • 20 oz can crushed pineapple
  • 3.4 oz package instant vanilla pudding
  • 8 oz Cool Whip, thawed
  • 1 cup miniature marshmallows
  • 15 oz can mandarin oranges, drained
Instructions
  1. Mix crushed pineapple and dry pudding mix together.
  2. Fold in the Cool Whip.
  3. Stir in mandarin oranges and marshmallows.
  4. Chill well before serving.
Notes
This can be made ahead and frozen until needed.

 

Mix pineapple with dry pudding mix.

Fold in Cool Whip.

 

Add oranges and  marshmallows.

Stir to combine and chill until serving time.  To serve as a dessert, place Cool Summer Salad in Martini glasses or individual serving bowls.

 

To download the printable recipe with how-to photos, click here:  Cool Summer Salad

 

To view the complete video recipe, click here:     http://youtu.be/W-JJdI-5M08

Make Life Special
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Phone: 217-556-8297 Website: http://www.makelifespecial.com