Continuing with my recipes I turn today to the sweet side of desserts. My mood had been pretty sour without the use of my art/internet computer and I needed to lighten up. I am a firm believer in that we make our own happiness. We shouldn’t sit around and expect others to make us happy. Happiness is something that can not be purchased. I’ll admit that money can give you things you enjoy but it isn’t the same as true happiness. A true happiness is the feeling that it is great to be alive. It is the way you tell the world that you are not going to ever keep me down because I will not allow it. I want to feel my best and be happy. I want to experience joy and for me that includes sharing with others.
Chocolate-Peanut Butter Bars
Serving Size : 24
Preparation Time :0:10 - Start to Finish Time: 0:35
"A delicious chewy cookie with the great taste of chocolate and peanuts together."
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
¾ cup butter -- softened
¾ cup peanut butter, chunky
1 cup dark brown sugar -- packed
3 large eggs -- room temperature
1 teaspoon vanilla extract -- *see Note
1 teaspoon almond extract -- *see Note
2½ cups flour, all-purpose
1 teaspoon baking soda
12 ounces semisweet chocolate chips -- *see Note
1 tablespoon molasses
½ teaspoon nutmeg
1 teaspoon cinnamon
½ teaspoon ginger
vegetable oil spray
Preheat oven to 350°F.
Cream together butter, peanut butter, sugar, eggs, vanilla, almond, nutmeg, cinnamon, ginger and molasses until light and fluffy.
Add baking soda and flour. Mix until well blended. The dough will be stiff.
Add chocolate chips and mix well.
Spray a 15½ x10½x2 inch jelly roll pan or cookie sheet. Spread dough evenly.
Bake in a 350°F for 20-22 minutes.
Cut into 24 squares. Store at room temperature in an air tight container.
Notes : Use real vanilla and almond extract. Don't use imitation.
I use mini chocolate chips.
Per Serving: 260 Calories; 15g Fat (48.6% calories from fat); 5g Protein; 30g Carbohydrate; 2g Dietary Fiber; 39mg Cholesterol; 163mg Sodium. Exchanges: 1 Grain(Starch); ½ Lean Meat; 2½ Fat; 1 Other Carbohydrates.
Fluffy Cake with Fruit Filling
Serving Size : 16
Preparation Time :0:10 - Start to Finish Time: 1:00
"An easy to make cake with fruit inside."
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter -- softened
1½ cups granulated sugar
4 whole eggs
1 teaspoon almond extract
2 cups all-purpose flour -- sifted
2 teaspoons baking powder
21 ounces pie filling -- *see Note
Heat oven to 350°F.
In a large mixing bowl, cream together the butter and sugar. Add the eggs. Beat until light and fluffy. Add the almond extract. Stir in the flour and baking powder. Mix until smooth.
Butter a 13x9x2 inch pan. Spread the batter evenly in the buttered pan. Spoon pie filling onto the cake in 16 spots, spacing 4 spoonfuls evenly in each direction. Bake at 350°F for 45 to 50 minutes or until golden and cake tests done.
Notes : Use your favorite flavor of fruit pie filling. The fruit filling will sink into cake while it bakes.
Per Serving: 248 Calories; 13g Fat (45.7% calories from fat); 3g Protein; 31g Carbohydrate; trace Dietary Fiber; 78mg Cholesterol; 192mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 2½ Fat; 1½ Other Carbohydrates.
Orange-Chocolate Fudge
Serving Size : 48
Preparation Time :0:10 - Start to Finish Time: 2:00
"A luscious blend of orange and chocolate. Pure heaven."
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
18 ounces semisweet chocolate chips
1 teaspoon orange extract -- pure
14 ounces low-fat sweetened condensed milk
7 ounces marshmallow fluff
Put chocolate and milk in a saucepan. Over low heat melt the chocolate, stirring constantly.
Remove from heat.
Add orange extract and marshmallow cream. Mix well.
Spread in a buttered 13x9x2 inch pan. Let cool.
Notes : For the best taste use pure orange extract not imitation.
You can add a ½ cup of chopped walnuts if you wish.
Per Serving: 92 Calories; 4g Fat (35.1% calories from fat); 1g Protein; 15g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 13mg Sodium. Exchanges: 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.
Banana Chocolate Chip Cake
Serving Size: 16
Preparation Time: 0:10 - Start to Finish Time: 0:40
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup brown sugar, packed
1 cup flour, all-purpose
1 stick butter -- softened
2 medium bananas -- ripened
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 whole eggs
¼ cup walnuts -- finely diced
1 cup semisweet chocolate chips
1 teaspoon cinnamon
½ teaspoon ginger
½ teaspoon nutmeg
1 teaspoon vanilla extract -- pure
vegetable cooking spray
Heat oven to 375°F.
Cream together the butter, brown sugar, eggs and bananas. Sift together the flour, salt, baking soda, baking powder, cinnamon, ginger and nutmeg. Add to creamed mixture. Add vanilla extract, walnuts and chocolate chips. Mix until blended but don't over beat.
Spray a 9x9x2 inch square pan. Spread mixture evenly. Bake at 375°F for 35 to 40 minutes or until a toothpick inserted in middle comes out clean.
Per Serving: 217 Calories; 11g Fat (42.5% calories from fat); 3g Protein; 30g Carbohydrate; 1g Dietary Fiber; 39mg Cholesterol; 175mg Sodium. Exchanges: ½ Grain(Starch); 0 Lean Meat; 0 Fruit; 2 Fat; 1½ Other Carbohydrates.
Chocolate-Peanut Butter Bars
Serving Size : 24
Preparation Time :0:10 - Start to Finish Time: 0:35
"A delicious chewy cookie with the great taste of chocolate and peanuts together."
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
¾ cup butter -- softened
¾ cup peanut butter, chunky
1 cup dark brown sugar -- packed
3 large eggs -- room temperature
1 teaspoon vanilla extract -- *see Note
1 teaspoon almond extract -- *see Note
2½ cups flour, all-purpose
1 teaspoon baking soda
12 ounces semisweet chocolate chips -- *see Note
1 tablespoon molasses
½ teaspoon nutmeg
1 teaspoon cinnamon
½ teaspoon ginger
vegetable oil spray
Preheat oven to 350°F.
Cream together butter, peanut butter, sugar, eggs, vanilla, almond, nutmeg, cinnamon, ginger and molasses until light and fluffy.
Add baking soda and flour. Mix until well blended. The dough will be stiff.
Add chocolate chips and mix well.
Spray a 15½ x10½x2 inch jelly roll pan or cookie sheet. Spread dough evenly.
Bake in a 350°F for 20-22 minutes.
Cut into 24 squares. Store at room temperature in an air tight container.
Notes : Use real vanilla and almond extract. Don't use imitation.
I use mini chocolate chips.
Per Serving: 260 Calories; 15g Fat (48.6% calories from fat); 5g Protein; 30g Carbohydrate; 2g Dietary Fiber; 39mg Cholesterol; 163mg Sodium. Exchanges: 1 Grain(Starch); ½ Lean Meat; 2½ Fat; 1 Other Carbohydrates.
Fluffy Cake with Fruit Filling
Serving Size : 16
Preparation Time :0:10 - Start to Finish Time: 1:00
"An easy to make cake with fruit inside."
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter -- softened
1½ cups granulated sugar
4 whole eggs
1 teaspoon almond extract
2 cups all-purpose flour -- sifted
2 teaspoons baking powder
21 ounces pie filling -- *see Note
Heat oven to 350°F.
In a large mixing bowl, cream together the butter and sugar. Add the eggs. Beat until light and fluffy. Add the almond extract. Stir in the flour and baking powder. Mix until smooth.
Butter a 13x9x2 inch pan. Spread the batter evenly in the buttered pan. Spoon pie filling onto the cake in 16 spots, spacing 4 spoonfuls evenly in each direction. Bake at 350°F for 45 to 50 minutes or until golden and cake tests done.
Notes : Use your favorite flavor of fruit pie filling. The fruit filling will sink into cake while it bakes.
Per Serving: 248 Calories; 13g Fat (45.7% calories from fat); 3g Protein; 31g Carbohydrate; trace Dietary Fiber; 78mg Cholesterol; 192mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 2½ Fat; 1½ Other Carbohydrates.
Orange-Chocolate Fudge
Serving Size : 48
Preparation Time :0:10 - Start to Finish Time: 2:00
"A luscious blend of orange and chocolate. Pure heaven."
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
18 ounces semisweet chocolate chips
1 teaspoon orange extract -- pure
14 ounces low-fat sweetened condensed milk
7 ounces marshmallow fluff
Put chocolate and milk in a saucepan. Over low heat melt the chocolate, stirring constantly.
Remove from heat.
Add orange extract and marshmallow cream. Mix well.
Spread in a buttered 13x9x2 inch pan. Let cool.
Notes : For the best taste use pure orange extract not imitation.
You can add a ½ cup of chopped walnuts if you wish.
Per Serving: 92 Calories; 4g Fat (35.1% calories from fat); 1g Protein; 15g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 13mg Sodium. Exchanges: 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.
Banana Chocolate Chip Cake
Serving Size: 16
Preparation Time: 0:10 - Start to Finish Time: 0:40
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup brown sugar, packed
1 cup flour, all-purpose
1 stick butter -- softened
2 medium bananas -- ripened
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 whole eggs
¼ cup walnuts -- finely diced
1 cup semisweet chocolate chips
1 teaspoon cinnamon
½ teaspoon ginger
½ teaspoon nutmeg
1 teaspoon vanilla extract -- pure
vegetable cooking spray
Heat oven to 375°F.
Cream together the butter, brown sugar, eggs and bananas. Sift together the flour, salt, baking soda, baking powder, cinnamon, ginger and nutmeg. Add to creamed mixture. Add vanilla extract, walnuts and chocolate chips. Mix until blended but don't over beat.
Spray a 9x9x2 inch square pan. Spread mixture evenly. Bake at 375°F for 35 to 40 minutes or until a toothpick inserted in middle comes out clean.
Per Serving: 217 Calories; 11g Fat (42.5% calories from fat); 3g Protein; 30g Carbohydrate; 1g Dietary Fiber; 39mg Cholesterol; 175mg Sodium. Exchanges: ½ Grain(Starch); 0 Lean Meat; 0 Fruit; 2 Fat; 1½ Other Carbohydrates.
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