Category Archives: Dessert

Doctor Seuss Donuts a True Work of Art

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Roger’s Bakery in Magna, Utah  creates fun multicolored donuts every March 2nd in honor of Doctor Seuss Day also now as NEA’s Read Across America Day. It is a celebration of Doctor Seuss Birthday. Schools & libraries participate by bringing together kids, teens, and adults to read. you can too!

Many schools in Salt Lake County celebrate by ordering these tasty and fun donuts from Roger’s Bakery. I grew up on Donuts and pastries Roger’s Bakery i from and have made it part of our family traditions as well.

Cheesecake Coconut Bombs

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I love coconut and cheesecake, but as a diabetic I can’t always indulge in coconut cheesecake. I co-worker was on the KETO diet and talking about Fat Bombs. That got my brain going. I played around and on the second try I found my new treat. It satisfies my sweet tooth and has become my go too when my glucose levels are high, but I am craving something sweet. My kids like them too.

4 oz White Chocolate Baking Bar
8 oz Coconut Oil
8 oz Cream Cheese
3 cups Unsweetened Coconut

Melt white chocolate and coconut oil on half power in the microwave for 4 minutes. Stop and stir every 30 seconds. Stir in cream cheese until smooth. Stir in coconut. With a cookie scoop, scoop on to parchment paper lined cookie sheet. Refrigerate for 30 minutes on cookie sheet. Remove from cookie sheet and store in the refrigerator in an airtight container.

Makes 30-40.

Chocolate Coconut Mound Cookies – Gluten Free

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Ingredients

3 T Coconut Oil
1/2 cup Coconut Sugar
4 Eggs
1 cup Unsweetened Coconut
2 cups Coconut Flakes
12 oz Mini Chocolate Chips

Directions

  1. Pre-heat oven to 400 degrees F.
  2. Cream together oil and sugar.
  3. Stir in eggs.
  4. Stir in coconut.
  5. Add in chocolate chips.
  6. Use a 4 oz scoop and drop on to parchment lined cookie sheet.
  7. Flatten to 1/4 in think with the bottom of a cup.
  8. Bake for 8-10 minutes, until golden brown on the edges.

Makes 20-24 cookies.

Citrus Sugar Cookies with Cream Cheese Frosting

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Ingredients Nutrition

  • 1 cup sugar
  • 1 cup unsalted butter
  • 1 cup salted butter
  • 1 cup powdered sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 5 drops doTerra Lemon Essential Oil
  • 5 drops doTerra Wild Orange Essential Oil
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 4 1⁄2 cups flour

Directions

  1. Cream sugar, butter and powdered sugar.
  2. Then cream in eggs and vanilla, and essential oils.
  3. In a separate bowl mix baking soda, cream of tartar, and flour.
  4. Start adding dry ingredients to creamed ingredients less than 1 cup at a time.
  5. Chill in refrigerator at least 2 hours.
  6. Roll out to ¼ inch think.
  7. Place on parchment lined cookie sheet.
  8. Bake at 350° for 10-12 minutes or until the edges are browned.
  9. You can also sprinkle on cinnamon and sugar, colored sugar sprinkles, etc.

Frosting

8 oz Cream Cheese
1/4 lb Unsalted Butter
1 tsp Vanilla
2 lb Powdered Sugar

Directions

  1. Cream together cream cheese, butter and vanilla.
  2. Add 1/2 lb of powdered sugar at time until fully incorporated.

Rustic Cream Cheese Pastries

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Dough

5 cups Flour
1 tsp Salt
1 cup Butter

1 1/2 cup Warm Water (105-115 degrees)
2 1/2 T Yeast

1 1/4 cups Milk
1/4 cup Sugar

1 beaten Eggs

  1. In a large bowl mix together flour and salt. Cut butter into 1/4 slices into the flour mixture. Cut mixture together with a pastry cutter or fork.
  2. In a large bowl whisk together water and yeast. Allow to sit until while preparing milk mixture.
  3. In a medium sauce pan warm milk and sugar until warm to the touch.
  4. Pour into milk mixture over yeast mixture and stir until well combine. Allow to sit for 10 minutes.
  5. Add in beaten eggs and combined completely.
  6. Create a well in the center of the flour mixtures and gently fold in the wet ingredients. Gentling continue folding until the dry ingredients are moist. You want the butter to remain in chunks to create the flaky pastry.
  7. Refrigerate for 4-12 hours.
  8. On a floured surface gently flatten the dough with your hands into a small square. Lightly flour over the top and roll out into a 15 inch long rectangle using a rolling pin. lightly flour and fold 1/3 of the dough over and then over again as if folding a letter to place in an envelope. Roll out into a 15 inch long rectangle and lightly flour and fold 1/3 of the dough over and then over again.  Roll out into a 15 inch long rectangle and repeat again.
  9. Tightly wrap the tri-folded dough in plastic wrap and place in refrigerator of 30 minutes or more.

Cream Cheese Filling

2 – 8 oz Bricks of Cream Cheese
1/4 cup Sugar
1 Beaten Egg
1 tsp Vanilla

  1. Wisk together all ingredients until smooth.

Fruit Filling

You can choose to use Jam, Jelly, and/or Pie Filling

Prepare Danish

1 Egg
1/4 cup Milk

  1. Wisk together egg and milk to make an egg wash.
  2. Preheat oven to 450 degrees
  3. Remove dough from the refrigerator and divide in half. Put the half you are not working back in the refrigerator. Roll out into a 1/4 inch thickness. Cut into squares or rectangles. Add filling and fold edges over decoratively.
  4.  Place on a parchment paper lined cookie sheet.
  5. Brush with egg wash.
  6. Bake for 8-10 minutes until pastry is golden brown.

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