Posts Tagged ‘dessert recipe’

Tuesday Recipe: Rocky Road Brownies

Tuesday, May 27th, 2014
June 2 is Rocky Road Day. Participate in the fun with easy to make chocolate brownies turned rocky road with sprinkled marshmallows, chocolate and nuts.Rocky Road Cupcakes

  • 1 pkg. (20 oz.) brownie mix of your choice
  • 2 cups miniature marshmallows
  • 1 cup semi-sweet chocolate chunks
  • 1/4 cup milk
  • 1/2 cup peanut pieces (or nuts of your choosing)
Large Haeger Baker Blue

Labs and Chocolate Cake Print

Can you resist the temptation of these drool-worthy chocolate brownies?


  1. Prepare and bake brownie mix in 13×9-inch baking pan as directed on package for cake-like brownies.
  2. Remove brownies from oven; immediately sprinkle with marshmallows.
  3. Place chocolate chunks and milk in small saucepan; cook on low heat until chocolate is completely melted, stirring frequently. Drizzle over marshmallows; sprinkle with nuts. Cool completely. Cut into 32 brownies.


  • Try sprinkled pistachios and dark chocolate
  • Make brownie cupcakes for individual servings
  • Swirl a touch of caramel sauce on top
  • Crumble these brownies over rocky road ice cream

Tuesday Recipe: Mini Cherry Cheesecake Tarts

Tuesday, April 22nd, 2014
April 23, 2014 is National Cherry Cheesecake Day! Celebrate with easy to make and fun to eat miniature cherry cheesecakes made in a muffin tin.

  • 2 (8 oz.) packages cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon pure vanilla extract
  • 2 eggs
  • 12 vanilla wafers or crushed graham cracker crust
  • 1 (21-ounce) can cherry pie filling, or any pie filling of your choice, homemade or canned
George Washington Canvas Print Directions

  1. Preheat oven to 350 degrees F.
  2. Place a paper or silicone cupcake liner in each cup of muffin pan. Beat cream cheese with a handheld electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, one at a time, beating well after each addition.
  3. Lay a vanilla wafer, flat side down, in each muffin cup. Spoon cream cheese mixture over wafers. Bake for 20 minutes. Allow tarts to cool completely. Serve with cherry filling on top, or a pie filling of your choice.
Enamelware Colander Haeger Muffin Pan

Tuesday Recipe: Frozen Strawberry Cheesecake Popsicles

Tuesday, July 30th, 2013

Perfect for summer, and so easy to make, these frozen strawberry cheesecake popsicles are sure to be your new favorite treat.

Frozen Strawberry Cheesecake Popsicles


Yield: 8 popsicles

  • 8 ounces cream cheese
  • 1/4 cup sour cream
  • 3/4 cup powdered sugar
  • 1/3 cup whole milk
  • 6 large fresh strawberries, chopped or 3/4 cup frozen strawberries
  • 6 standard sized graham crackers
  • 1 tbs melted butter

In a food processor add the cream cheese, sour cream, powdered sugar, and milk. Process until well combined. Add the strawberries, pulse to combine.

Pour mixture into popsicle molds, leaving about 1 inch of the top empty for the crust (if you don’t have popsicle molds, use small paper cups and popsicle sticks). Tap the molds gently on the counter to remove air bubbles.

Add the graham crackers to your empty food processor, and process until only crumbs remain.

While food processor is running, add the melted butter in a slow stream until the mixture resembles wet sand.

Divide the crust evenly between the popsicles, press down gently to compact. Insert popsicle sticks, freeze for at least 6 hours (up to 3 days).