Posts Tagged ‘dessert’
At first when I wanted to make these, I searched all the markets for pre-made phyllo (fillo) dough cups. Luckily, I couldn’t find any so it forced me to make them myself using phyllo dough sheets you can find everywhere! I’m glad that happened because I found out how easy it is to make them and save a lot of money also! Saving money is always good! Also, once you make these cups, you can make other desserts, and appetizers which I’ll do in a future recipe…
Here are the ingredients to make 24 cups:
• 12 sheets phyllo dough (follow defrosting instructions)
• 2 T melted butter or margarine
Take one sheet and lay on a cookie sheet and lightly brush the butter on one half. Then fold in half and press flat. I find that folding one sheet in half is easier to work with and the sheets won’t tear. Then brush that side and lay another sheet on top so that when you fold it in half it layers up together. Continue with the third sheet. You could use cooking spray (which is faster and easier) but I did not like the taste of it (canola).
So when you are done, you’ll have 6 layers total.
Transfer to a cutting board and cut into 6 equal pieces (half lengthwise and then into thirds)
Take each piece and press into a mini-cupcake pan, letting the corners sort of flair upward. I have a 24 piece pan which works nicely.
Bake the phyllo for around 10 minutes in a 350 degree oven – until golden brown.
Lift out of the pan and transfer to a cookie sheet to cool.
While it is cooling you can now make the filling with these ingredients:
• 4 oz. cream cheese
• 2 T caramel syrup
• 2 T sour cream
• 1 T milk
Put the ingredients into a bowl and blend at medium speed until smooth and creamy. I then spoon the mixture into a plastic baggie and snip a corner to pipe the cream into the cups. This makes it go really fast and is a lot easier and neater.
Squeeze a little caramel over the cream for a little more sweetness. Then you can add whatever fruit you want. I sliced some strawberries and added blueberries with a leaf of chocolate mint.
These are really fun to make and using your creativity, you can come up with all sorts of combinations. I’ve seen yogurt, whipped cream and even ice cream used as the filling with all kinds of fruits – kiwi, mango, pineapple, and all kinds of berries… Try it and let us know what you come up with!
This is a recipe I found on the Betty Crocker website. They look like little cinnabon rolls in a cookie. Here are the ingredients for the cookie dough:
- 1 batch of sugar cookie pre-mix (1 lb.)
- 1 teaspoon cinnamon
- 1/2 cup butter or margarine
- 1 egg
Mix all ingredients into a soft dough. I then put the bowl in the freezer for around 10 min. so rolling it is easier. At room temperature, the dough is too soft and won’t roll right.
Roll a ball of dough out into a 4-5″ roll. I just do it between my palms like I’m rolling some clay. Then take the rolled out dough and place it on to a bed of cinnamon (just one edge only). The heat from your palms will actually soften the dough pretty quick so do it fast or it will get too soft to coil. You can try to roll it out on a waxed paper surface but I think between your palms is faster and easier.
Now, coil the roll with the cinnamon edge on the inside. When done, press the end to the roll so it does not roll apart. Then place on an ungreased cookie sheet about an inch or two apart. Bake about 10 minutes in a 350 degree oven until light golden. I think these cookies are better on the soft side so don’t over-bake. Remove from oven and cool for a minute before removing from pan to cooling rack. Don’t forget to put the unused dough into the freezer in-between batches to keep it hard.
Make a glaze with 1 cup powdered sugar with 1 tablespoon milk and 1/4 teaspoon vanilla. Mix until smooth and put into a baggie. Snip a corner of the baggie so you can squeeze the glaze out onto the cooled cookies. Let the glaze harden (if you can wait) then enjoy!
A few months ago I never even heard of red velvet. Friends talk about it – you even hear about it on TV shows. Everywhere are red velvet cakes, and cupcakes even at 7eleven. Then a recipe on Betty Crocker’s website caught my eye… red velvet cookies! It was a prize winning recipe for 2010. Alana and I made a batch for her girl scout cookie exchange. My thought was that they looked festive and the ingredients looked easy enough. So we made them and couldn’t believe how good they tasted! They look really good too and were great for the exchange. The problem was she needed 3 dozen for the exchange so we only had a few leftovers which were gone in no time! So we definitely had to make them again. A week or so later we made them again this time with Chiara and Alana doing the decorating. We gave some to neighbors for the holidays. The rest were again gone in no time! So we’ll have to make another batch soon.
Here’s the recipe from Betty Crocker’s website:
1 bag sugar cookie mix (1 lb, 1.5 oz)
1/3 cup unsweetened cocoa
1/4 cup butter or margarine (we used margarine)
1/4 cup sour cream
1 tablespoon red food coloring
1 egg (we used egg beaters equivalent)
white cream cheese frosting
chopped nuts (we used pecans) also used red cinnamon sprinkles
Mix the sugar cookie mix with cocoa, margarine, sour cream, egg and red food coloring. I just used a wooden spoon. It seems too dry at first but as you keep working the mix absorbs all the wet ingredients and it does come out to a perfect consistency.
I then used a spoon to spoon out a lump and shaped it into a slightly flattened cookie ball. Rolled it in my palms until round then placed on ungreased cookie sheet and pressed down to slightly flatten. It tends not to flatten out like a really soft cookie dough so I helped start it.
Bake in 375 degree F oven for about 9 minutes. Our oven runs hot so I turned it down about 25 degrees and actually baked for around 10 minutes. I had to check to make sure it did not burn on the bottom. I think it is better to take out slightly earlier so 9 minutes may have been good enough – softer is better than harder for these. We’ll have to experiment a little more.
I use 2 cookie sheets so when one is cooling the other is ready to go and popped into the oven. Once cooled I move them to a cooling rack. Cookies have to be cool enought before frosting or the frosting will melt. Spread a generous amount of frosting on top and sprinkle with nuts and sprinkles if you like. We slightly pressed the nuts in so they stay in. The frosting will harden after an hour or so then store in an air-tight container (if it lasts that long!)
We like these because of the rich flavor but it is not overly sweet. Try it – we know you’ll love ’em.