Desserts – Page 3 – Cooking Up Cottage

24
Jul
2015

Peach Crisp

It’s that time of year again…the peaches are in season! Each year my mom shares with my sister and I a box of Georgia Peaches that she buys from a local youth group. My sister always makes her one annual peach pie for the year and I decided to use my peaches in this delicious Peach Crisp.

I love how the peaches get caramelized and bubbly while the topping turns deep golden brown.

If you are a peach-lover, I know you will love this sweet and fruity summer treat. So go out and get some fresh peaches and let’s get started.

Start by peeling, pitting and slicing 6-8 ripe fresh peaches.

Place the slices in the bottom of a 8″x 8″ baking dish.

In a bowl mix the spices. Add 1 cup of brown sugar, 1/4 teaspoon of nutmeg, 1 teaspoon of cinnamon, and 6 tablespoons of flour.

Add 3/4 of a cup of oatmeal to the spices.

Cut in 1/2 of a cup of softened butter and sprinkle it on top of the sliced peaches.

Bake in a 350 degree oven for 30 minutes. Now get out your ice cream and enjoy this summer treat.

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Peach Crisp

Ingredients

6-8 ripe peaches, halved, pits removed, and sliced
1 cup of brown sugar
1/4 teaspoon nutmeg
1 teaspoon cinnamon
6 tablespoons of flour
3/4 of a cup of oatmeal
1/2 cup of softened butter

Instructions

Start by peeling, pitting and slicing 6-8 ripe fresh peaches.
Place the slices in the bottom of a 8"x8" baking dish.
In a bowl mix the spices. Add 1 cup of brown sugar, 1/4 teaspoon of nutmeg, 1 teaspoon of cinnamon, and 6 tablespoons of flour.
Add 3/4 of a cup of oatmeal to the spices.
Cut in 1/2 of a cup of softened butter and sprinkle it on top of the sliced peaches.
Bake in a 350 degree oven for 30 minutes.

https://www.cookingupcottage.com/2015/07/24/peach-crisp/

01
Jul
2015

Butter Brickle Ice Cream Dessert

categories: Desserts, Recipes

Looking for a dessert to serve this 4th of July? Look no further. This fantastic “summer time” dessert is a delicious creation made with butter brickle ice cream and Cool Whip. Whether you are looking to amaze your family or make a great impression at a summer party, this is a great dessert idea that is definitely a crowd pleaser!

First make sure you have thawed your Cool Whip in the refrigerator for at least four hours before you start this dessert; Cool Whip needs to be thawed out. Then set out the butter brickle ice cream on the counter so that it will be soft enough to mix in the ice cream layer.

Now mix the graham cracker crust together. Mix 2 cups of graham cracker crumbs with 1 cup of sugar and then add 1/3 cup of melted butter.

Then press it into the bottom of a 9″x13″ cake pan.

Now put the crust in the freezer for an hour to let it set up. While it is setting up, you can mix the next layer. Mix two packages of vanilla pudding with 1 1/2 cups of milk.

Then mix in the 1 quart of softened butter brickle ice cream. The ice cream comes in a 1.75 quart package so you will need to scoop out a little over half of the package.

Now pour this mixture over the graham cracker crust.

Now put the pan back in the freezer and let this layer set up for at least one hour. Then take it out and top it off with a Cool Whip layer.

Then put the dessert back in the freezer. When you are ready to serve the dessert, you can garnish it with a grated chocolate bar.

Now you are ready to serve this delicious dessert for your 4th of July party.

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Butter Brickle Ice Cream Dessert

Ingredients

2 cups of graham crackers
1 cup of sugar
1/3 cup of melted butter
2 (3.4 oz.) packages of vanilla pudding
1 1/2 cups of milk
1 quart of butter brickle ice cream
1 (8 oz.) tub of Cool Whip
1 Hershey Chocolate bar grated (to garnish the top)

Instructions

First make sure you have thawed your Cool Whip in the refrigerator for at least four hours before you start this dessert; Cool Whip needs to be thawed out. Then set out the butter brickle ice cream on the counter so that it will be soft enough to mix in the ice cream layer.
Now mix the graham cracker crust together. Mix 2 cups of graham cracker crumbs with 1 cup of sugar and then add 1/3 cup of melted butter.
Then press it into the bottom of a 9"x13" cake pan.
Now put the crust in the freezer for an hour to let it set up. While it is setting up, you can mix the next layer. Mix two packages of vanilla pudding with 1 1/2 cups of milk.
Then mix in the 1 quart of softened butter brickle ice cream. The ice cream comes in a 1.75 quart package so you will need to scoop out a little over half of the package.
Now pour this mixture over the graham cracker crust.
Now put the pan back in the freezer and let this layer set up for at least one hour. Then take it out and top it off with a Cool Whip layer.
Then put the dessert back in the freezer. When you are ready to serve the dessert, you can garnish it with a grated chocolate bar.

https://www.cookingupcottage.com/2015/07/01/butter-brickle-ice-cream-dessert/

15
May
2015

Chocolate Chip Bars

categories: Desserts, Recipes

Today is National Chocolate Chip Cookie Day and in honor of that I am posting a recipe for Chocolate Chip Bars instead of cookies. Why bars you ask? It’s because I love the ease of cooking the bars in a pan instead of making individual cookies; making them the perfect choice when you are in a hurry to get to a potluck, bake sale, or birthday party. This recipe is buttery, soft, chewy and loaded with Hershey’s Chocolate pieces making them a treat that everyone will love. My mom has made these Chocolate Chip Bars since 1978; however, for this recipe I made just a few modifications. I doubled the recipe to make them extra thick and I added chocolate candy bar pieces to the top. If you need to make a bar for a large group and you don’t have a lot of time, this is the recipe for you.

They will disappear so fast people will be asking you for the recipe.

In a mixer beat 1 1/3 cups of softened butter, 1 cup of granulated sugar, and 1 cup of brown sugar together until creamy.

Mix in 4 eggs and 2 teaspoons of vanilla.

In a separate bowl mix the dry ingredients together. Then mix 2 cups of flour with 1 teaspoon of salt, and 1 1/2 teaspoons of baking soda.

Slowly mix the flour mixture into the sugar mixture until it is totally combined.

Now add in the 2 cups of rolled oats.

Then stir in the 11.5 oz bag of chocolate chips.

Spread the batter in a greased 9″x13″ baking pan. Bake in a 350 degree oven for 35 minutes or until they are set up and golden brown.

While the bars are cooking break up the 2 candy bars into squares and put them in a plastic bag in the freezer.

When the bars are finished, get the chocolate out of the freezer and place the chocolate on top of the bars while they are still hot.

Then let them cool. Now you are ready to sit down with a large glass of milk and enjoy your bars. Happy National Chocolate Chip Cookie Day!

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Chocolate Chip Bars

Ingredients

1 1/3 cups of softened butter
1 cup of granulated sugar
1 cup of brown sugar
4 eggs
2 teaspoons of vanilla
2 cups of flour
1 teaspoon of salt
1 1/2 teaspoons of baking soda
2 cups of rolled oats
1 (11.5) oz. package of chocolate chips
2 Hershey's Chocolate Bars broken into pieces

Instructions

In a mixer beat 1 1/3 cups of softened butter, 1 cup of granulated sugar, and 1 cup of brown sugar together until creamy. Mix in 4 eggs and 2 teaspoons of vanilla.
In a separate bowl mix the dry ingredients together. Then mix 2 cups of flour with 1 teaspoon of salt, and 1 1/2 teaspoons of baking soda.
Slowly mix the flour mixture into the sugar mixture until it is totally combined.
Now add in the 2 cups of rolled oats.
Then stir in the 11.5 oz bag of chocolate chips.
Spread the batter in a greased 9"x13" baking pan. Bake in a 350 degree oven for 35 minutes or until they are set up and golden brown.
While the bars are cooking break up the 2 candy bars into squares and put them in a plastic bag in the freezer.
When the bars are finished, get the chocolate out of the freezer and place the chocolate on top of the bars while they are still hot.
Then let them cool and then cut them into squares.

https://www.cookingupcottage.com/2015/05/15/chocolate-chip-bars/

31
Dec
2014

Caramel Chocolate Swirl Fudge

categories: cookies, Desserts, Recipes

Happy New Year’s Eve! Tonight I am featuring the sixth and last treat we make on my family’s annual cookie making day. I have already featured Colleen’s Candy, Almond Bark Pretzels, Star Cookies, Spritz Cookies, and Cut-Out Sugar Cookies. This fudge is a wonderful mix of caramelized sugar and chocolate chips. You will love this soft and rich fudge, making it the perfect addition to any cookie platter. It is very easy to make. All you need is a candy thermometer.

In a heavy pan combine 1/4 cup of softened butter, 3 cups of sugar, 2 tablespoons of white corn syrup, 1/4 teaspoon of salt, and 1 cup of cream.

Stir everything together and put your candy thermometer in the mixture.

Now cook to soft ball stage or 235 degrees on the candy thermometer. Stirring constantly while you are heating it up.

When the fudge gets to the soft ball stage on the thermometer, remove it from the heat. If you don’t remove it right when it gets at this stage, the fudge will become too hard when it sets up. After removing the pan from the heat, stir the fudge constantly until is gets thick.

Once it has thickened, add the 1/3 cup of Semi-Sweet Chocolate Chips.

Stir the chips for just a minute and then pour the mixture into an 8×8 inch buttered pan and swirl the chips around with a knife.

Let the fudge set out for about an hour to cool and set. Then you can cut it and serve it or put it in containers in the freezer. This fudge freezes very well just like the other 5 recipes we make on my family’s annual cookie making day.

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Caramel Chocolate Swirl Fudge

Ingredients

3 cups of sugar
1/4 cup of butter
1 cup of cream
2 tablespoons of white corn syrup
1/4 teaspoon salt
1/3 of a cup of semi-sweet chocolate chips

Instructions

In a heavy pan combine 1/4 cup of softened butter, 3 cups of sugar, 2 tablespoons of white corn syrup, 1/4 teaspoon of salt, and 1 cup of cream. Stir everything together and put your candy thermometer in the mixture. Now cook to soft ball stage or 235 degrees on the candy thermometer. Stirring constantly while you are heating it up. When the fudge gets to the soft ball stage on the thermometer, remove it from the heat. If you don't remove it right when it gets at this stage, the fudge will become too hard when it sets up. After removing the pan from the heat, stir the fudge constantly until is gets thick. Once it has thickened, add the 1/3 cup of semi-sweet chocolate chips. Stir the chips for just a minute and then pour the mixture into an 8x8 inch buttered pan and swirl the chips around with a knife. Let the fudge set out for about an hour to cool and set. Then you can cut it and serve it or put it in containers in the freezer. This fudge freezes very well just like the other 5 recipes we make on my family's annual cookie making day.

https://www.cookingupcottage.com/2014/12/31/caramel-chocolate-swirl-fudge/

Category: Desserts

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