Category Archives: Dessert

Choffy Lace Cookies

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This cookies were inspired by my friend from New Zealand. She told me she was missing Anzac Biscuits from home. So I research them, found Golden Syrup at a Polynesian Market and made them for her. They were delicious, but I wanted to make them my own. I played around with a few failed attempts, but this are a family favorite.

Ingredients

1 ½ cup unsweetened shredded coconut
1 cup oat flour (wheat or white flour works as well)
1 cup brown sugar
1 cup rolled oats
¾ cup Choffy Grinds (post brew)
½ cup butter
¼ cup brewed Choffy
¼ Corn Syrup
1 tsp baking soda
More Choffy if needed
1 cup White Chocolate Chips

Directions

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper (these biscuits can be quite sticky, so I really recommend the parchment paper if you have it).

Add the coconut, flour, brown sugar, rolled oats, and Choffy grinds to the large mixing bowl and stir to combine.

In a small saucepan, melt the butter, brewed Choffy, and corn syrup together, boiling. Remove from heat. Add the soda into the melted butter mixture. (the soda will cause the mixture to bubble and expand).

Pour the melted butter mixture into the dry ingredients and stir till well combined. If the mixture seems to dry, add a little more brewed Choffy (I added about a tablespoon).

Drop the dough in heaping teaspoonful onto the lined baking sheet, leaving plenty of room for spreading (they will spread quite a bit).

Bake the biscuits in preheated oven for 10-15 minutes or until golden. Cook them closure to 10 minutes if you want them chewier then brittle.

Allow the biscuits to cool on the tray for a few minutes, then transfer to a wire rack to cool completely.

Melt white chocolate chips in the Microwave on half power for 2 ½ to 3 ½ minutes. Drizzle melted white chocolate over the cooled cookies.

Lemon Bars

Cream Cheese Lemon Bar

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I have friends who are have different Gluten allergies so I created these treats to share for with them. I sometimes double the cream cheese layer so it is more like lemon cheese cake. When doing so add 5 to 10 minutes to the baking time.

Ingredients

Crust
3/4 cup Unsalted Butter softened
1/2 cup Pure Cane Sugar
1 cup Almond Flour
1 cup Coconut Flour

Cream Cheese Layer
8 oz Cream Cheese
1/2 cup Pure Cane Sugar
2 Eggs

Lemon Layer
1 1/2 cups Pure Cane Sugar
2 T Corn Starch
1/2 Lemon Juice
40 drops doTerra Lemon Essential Oil

Directions

Pre-heat oven to 350 degrees.

Crust
Cut together butter, sugar, almond flour, and coconut flour until crumbly. Press into a 9 x 13 pan. Bake for 10 minutes.

Cream Cheese Layer
Mix together cream cheese, sugar and eggs. Pour over crust.

Lemon Layer
In a metal, ceramic, or glass bowl combined all remaining ingredients and pour gently over cream cheese layer. Bake for 30 – 35 minutes until toothpick comes out clean. Allow to cool for 15 minutes. Refrigerate for at least 2 hours before cutting and serving.

Easy Pumpkin Chocolate Chip Cookies

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I have always enjoyed Pumpkin Chocolate Chip Cookies. These are so simple to stir up that anyone can do it.

Ingredients

13 oz of Pumpkin Puree
2 Eggs
2 drops doTerra Cinnamon Bark
1 drops doTerra Clove
1 Box Spice Cake Mix
12 oz Semi-Sweet Chocolate Chips

Directions

Preheat oven to 350 degrees. Stir together Pumpkin Puree and Eggs. Add in Cinnamon Bark and Clove Essential Oils. Stir in cake mix. Stir in chocolate chips. Scoop cookies on to a cookie sheet lined with parchment paper. Bake for 10 – 15 minutes, or until a toothpick comes clean. Allow to cool on pan for 2 minutes and then transfer to a cooling rack.

Triple Chocolate Chip Cookies

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These cookies are crispy and chewy. They make a large batch of 6 – 9 dozen depending on the size ball you make. I use a 2 tablespoon scoop.

Ingredients

1 cup Butter Flavored Shortening
1 cup Unsalted Butter (softened)
1 – 3.56 oz Box of White Chocolate Pudding
2 cup Brown Sugar
2 cup Granulated Sugar
1 T Vanilla
6 Eggs
1 T Salt
1 T Baking Soda
1 T Baking Powder
5 cups Flour
12 oz White Chocolate Chips
12 oz Milk Chocolate Chips
12 oz Dark Chocolate Chips

Directions

Preheat oven to 350 degrees. Cream together shortening, butter, pudding, and sugars. Stir in vanilla, and eggs.  Stir in salt, baking soda, and baking powder. Stir in flour. Stir in chocolate chips. Form in to balls and bake for 10-12 minutes.

Pumpkin Squares

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I love pumpkin pie, pumpkin cookies, pumpkin fudge, and these tasty pumpkin squares!

Ingredients

1 (13 oz) can of Evaporated Milk
1 (13 oz) can of Pumpkin Puree
3 Eggs
1/2 tsp Salt
1 cup Sugar
1 tsp Pumpkin Pie Spice
2 drops doTerra OnGuard
2 drops doTerra Cinnamon Bark
1 drop doTerra Clove

1 Yellow Cake Mix
3/4 cup Butter

Direction

Combine first 9 ingredients in a mixing bowl. Pour into a 11×13 jelly roll pan.

Sprinkle dry cake mix evenly over the top.

Slice the butter and evenly distribute over the cake mix.

Bake at 350 for 30 minutes.

Serve warm or cold topped with Whipping Cream.

Chocolate Pumpkin Fudge

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For over 18 years I have formulated over 30 fudge recipes. I sell fudge for Easter, Thanksgiving and Christmas. This is the first time I have shared any of my fudge recipes. You must have a scale and weigh the ingredients when making fudge.

Ingredients

12 oz Semi Sweet Chocolate
3 oz Miniature Marshmallows

1 lb 12 oz White Chocolate Chips (Don’t Substitute Vanilla Baking Chips. It must be true White Chocolate Chips)
6 oz Miniature Marshmallows

1/4 cup Butter
13 oz Pumpkin Puree
1 can Evaporated Milk
5 cups Sugar

1 T Pumpkin Pie Spice
4 drops doTerra Cinnamon Bark
2 drops doTerra Clove

Directions

Line a large casserole dish (at least 15 x 10) with aluminum foil and grease lightly. In a medium mixing bowl add semi sweet chocolate and 3 oz marshmallows. In a large mixing bowl add white chocolate and 6 oz marshmallows. In a heavy stock pot add butter, pumpkin, evaporated milk and sugar. Cook over medium heat until boiling. Stir continuously. Boil for 7 minutes. Remove from heat and stir in pumpkin pie spice, and oils. Pour 1/3 of the mixture into the semi sweet chocolate bowl and the remaining 2/3 into the white chocolate bowl. Stir until smooth.  Pour white chocolate mixture into the pan. Drop the chocolate mixture over the top as pictured. Use a knife to swirl the chocolate and white chocolate mixtures together. Allow to cool for 2 hours before covering. Place in refrigerate for 1-2 hours before cutting. It can be store in the refrigerate in a air tight container for up to 3 months.

 

 

Apple Strudel Bars

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Nothing screams fall like hot apple pie, but I don’t always have the time to make the pie crust. These bars can be eaten on their own, with whipping cream, or with ice cream.

Ingredients

1 1/2 cups Unsalted Butter
3/4 cup Brown Sugar
3/4 cup Granulated Sugar
2 T Cinnamon
2 cups Flour
21 oz Apple Pie Filling

Directions

Preheat oven to 350 degrees. Grease a 9 X 13 pan.
Cream together butter and sugars with a fork.

Add in cinnamon and flour until it forms a crumble.

Press 2/3 of the crumble in to the bottom of the pan.

Cover with pie filling.

Sprinkle remaining crumbles over the top of the apple.

Bake for 25 to 30 minutes. Allow to cool for 10-15 minutes before cutting. Can be served hot or cold.

Jar of Dirt

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I know this doesn’t sound like a sweet treat, but it is a little boys dream. It is a playful twist on a dirt cup. My son wanted to great these for birthday gifts for his friends. The amounts you will need will depend on the size of your jar, so this recipe is just a guideline.

Ingredients

16 oz Package Chocolate Sandwich Cookies
1 – 4 oz sleeve of Graham Crackers
1 lb Chocolate Rock Candy
2 lb Gummy Worms (we use half sour and half regular)
Plastic wrap

Directions

Pulse cookies and graham crackers in a food processor or blender until crumbs. Layer 1/3 of the cookie mixture to the bottom of the jar. Layer 1/4 rock candy. Layer 1/2 gummy worms. Layer 1/4 rock candy. Layer a small piece of plastic wrap to prevent too much cookies falling through the worms.  Layer 1/3 of the cookie mixture. Layer 1/4 rock candy.  Layer 1/2 gummy worms. Layer 1/4 rock candy.  Layer a small piece of plastic wrap and top with the remaining cookie mixture.

Apple Crisp

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Apple Crisp is a family favorite. I have tried different recipes over the years, but mine is basic and easy. It can be cooked in the oven or in a dutch oven.

Ingredients

5-6 Granny Smith Apples
2 T Cinnamon
1/2 cup Brown Sugar
1 cup Butter
1 cup Sugar
1 cup Flour
2 cups Oats

Directions

Pre-heat oven to 375 degrees. Lightly grease 9×13 pan. Core, peel and slice the apples into bite size pieces and place in a mixing bowl. Add cinnamon and brown sugar. Stir until all of the apples are evenly coated. Pour into the pan and evenly spread out.

In the mixing bowl you just emptied combined butter, sugar, and flour and cut with a pastry cutter or fork until crumbly. Stir in oats.

Sprinkle mixture over the apple mixture and bake for 30 minutes. Serve with whipping cream or ice cream.

Nanaimo Bars

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I was introduced to Nanaimo Bars by Joseph’s Family. They quickly became one of my favorite desserts. Over the years I have used their family recipe, but after going to Canada, I knew I had some playing around to do. The filling in the Bun King Bakery Nanimo Bars were more creamy and fluffy and the chocolate top was smooth. We like adding essential oils to the filling as well.

Crust Ingredients

3/4 cup Unsalted Butter
7 T Cocoa Powder
1 Egg
1 3/4 cups Graham Cracker Crumbs
1 cup Desiccated Coconut
1/2 cup Finely Chopped Nuts

Crust Directions

In a mixing bowl combined graham cracker crumbs, coconut, and nuts. In a separate small bowl, beat the egg and set aside. In a double boiler melt butter, sugar, and cocoa powder over medium heat. Stir in egg slowly and continue cooking until thick. Pour hot mixture over the dry mixture. Press mixture into a grease 9X13 pan.

Filling Ingredients

3/4 cup Unsalted Butter
1/3 cup Custard Powder
6 T Heavy Whipping Cream
2 1/2 cups Powdered Sugar

Filling Directions

In a mixing bowl whip together butter, custard powder, and whipping cream for 3 minutes until fluffy. Whip in powdered sugar 1/2 cup at a time. Spread over crust and refrigerate for 30 minutes.

Topping Ingredients

8 oz of Semi-Sweet Chocolate
1/2 cup Heavy Whipping Cream

Topping Directions

In a double boiler melt chocolate and cream together. Remove pans from refrigerator and pour chocolate over the filling and return to the refrigerator for an additional 30 minutes. Cut in to 24 to 36 pieces. Store in an air tight container in the refrigerator.

Variation

Orange – Add 10 drops of doTerra Wild Orange Essential Oil
Mint – Add 4 drops of doTerra Spearmint + 4 drops doTerra Peppermint Essential Oil
Peppermint Add 6 to 8 drops Peppermint doTerra Essential Oil
Spearmint – Add 6 to 8 drops doTerra Peppermint Essential Oil
Lemon – Add 10 drops of doTerra Lemon Essential Oil
Lime – Add 10 drops of doTerra Lime Essential Oil
Tangerine – Add 10 drops of doTerra Tangerine Essential Oil
Lemon Lime – Add 5 drops Lemon and 5 drops Lime doTerra Essential Oil