I've noticed that I always crave something sweet after the, usually, savory meal. However, I am not sure if this is based on a natural drive or years of tradition? Some say that dessert started as flavoring to assist in getting the nutritious portion down, before spices were widely available. Others tout the wise idea that filling up on nutritious food, then leaving just a tiny bit of room for sweets is a smart way of managing your diet.

  • Almond Butter Balls

    Cream butter and sugar; work in vanilla, flour and nuts.Shape into small balls. Place on ungreased cookie sheet.Bake at 350 degrees for 20 minutes. When cool roll in powdered sugar.
  • Banana Bread

    Preheat oven to 325 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a large bowl, melt the butter and cream together with the butter and brown sugar. Stir in eggs and salt until well blended. On top of the wet mixture, combine flour, baking soda and salt before mixing with the wet (don't overmix). Fold in chopped pecans and optional mixins (blueberries, white chocolate chips, etc.). Pour batter into prepared loaf pan. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack. Note: if using oil instead of butter, reduce to1/3 cup, optionally adding 1-2 tbsp of water or …
  • Basic Pastry Dough

    Whisk together flour and salt until well mixed. Cut butter into flour using a pastry fork or blender until the butter chunks are the size of large peas. Stir in only enough ice water until mixture becomes coherent, sbout 4 or 5 tablespoons.Divide dough into two halves. Press into a disk shape and wrap in plastic wrap. Refrigerate for 30 minutes before rolling out on a lightly floured board to 1/8" thickness.
  • Blonde Brownies

    Preheat oven to 350 degrees F (180 degrees C).Measure 1 cup sifted flour. Add baking powder, baking soda, and salt. Sift again. Add 1/2 cup chopped nuts. Mix well and set aside.Melt 1/3 cup butter. Add 1 cup firmly packed brown sugar and mix well. If shortening is used, add 1 tablespoon hot water. Cool slightly.Add egg (beaten) and vanilla. Blend well. Add flour mixture, a little at a time, mixing well.Spread in 9 x 9 x 2 inch pan. Sprinkle 1/2 to 1 cup chocolate chips on top. Bake for 20 to 25 minutes.
  • Chewiest Brownies

    1. Preheat oven to 300 degrees F (150 degrees C). Line one 9x13 inch pan with greased parchment paper. 2. Combine the cocoa, melted butter, sugar, eggs, salt , flour and vanilla. Mix until well combined. It should be very thick and sticky. 3. Spread mixture into the prepared pan. Bake at 300 degrees F (150 degrees C) for 30 minutes. Cool completely before cutting into squares.
  • Chocolate Cookies

    Beat butter and sugar in large bowl at high speed of electric mixer until fluffy. Beat in egg and vanilla. Add melted chocolate; mix well. Add flour, baking powder and salt; mix well. Cover; refrigerate about 2 hours or until firm. Makes 20 cookies.
  • Chocolate Peanut Butter Brownies

    Preheat oven to 350 degrees. Line a baking pan with parchment paper and set aside. In a large bowl whisk together the flour, salt, baking soda, and cocoa. In a smaller bowl mix together the honey, egg, vanilla extract, and oil. Pour the wet mixture into the flour mixture and stir together until combined. It should be a thick chocolate batter. Using a spatula that's been spritzed with non-stick cooking spray or water, spread the batter into the parchment-lined pan. Smooth the top of the brownies with the spatula. Heat the peanut butter enough to soften and mix in the last tbsp of honey. Spread the peanut butter and honey mixture across the top or mix in with the brownie batter. Place in the oven and bake for …
  • Chocolate Peanut Butter Cups

    You will also need 12 paper muffin cups. Melt half the chocolate in a sauce pan on the stove or in a bowl in the microwave. Place the muffin cups in a muffin pan (cut the cups in half to size for pb cups) and use a spoon the coat the bottom and sides of the cups with chocolate. Place in the refrigerator to harden (a few minutes) and mix the peanut butter, salt and sugar. The amount of salt and sugar needed may vary depending on the type of peanut butter. Soften the peanut butter mix in the microwave, fill the cups most of the way and return to the refrigerator for an hour to harden the peanut butter. Melt the remaining chocolate and top of the …
  • Chocolate Rolls

    Mix the sugar and cocoa with a spoon while dry. Melt the butter and stir in the cocoa and sugar mixture until the sauce is thick enough to spread on uncooked bread. Lay the crescent rolls out flat on a pan and spread the chocolate sauce on each. Think about how you plan to roll up the pastries when applying the sauce so that it does not spill too much while cooking. Follow the baking instructions on the package of the crescent rolls.
  • Cream Cheese and Strawberry Jam Pastries

    Mix butter and cream cheese thoroughly; then add flour. Divide into 2 balls and refrigerate 1 hour. Roll out dough on floured board. Cut out circles with a cookie cutter or cup. Put teaspoon of jam in center, fold over and press edges together with a fork. Brush with beaten egg. Bake at 375 degrees for 20 minutes or until golden. Sprinkle with powdered sugar.
  • Cream Cheese Pound Cake

    Cream butter, cream cheese and sugar until light and fluffy. Add salt and vanilla and beat well. Then add eggs one at a time, beat well after each addition. Stir in flour (make sure you use stir setting on mixer). Spoon mixture into a greased and floured 10" tube pan (bundt pan). Bake at 325 degrees about 1 1/2 hours.
  • Double Chocolate Chip Cookies

    Cream the butter, sugar, cocoa powder and egg.Stir in the salt, then vanilla.Mix in the flour and baking soda.Fold in the chocolate chips.Bake at 325�F for 10-12 minutes. Remove from oven when the center looks moist for soft and chewy cookies.
  • Fudge Brownies

    Combine cocoa and baking soda in mixing bowl; blend in 1/3 cup of the vegetable oil. Add boiling water and stir until thickened. Stir in sugar, eggs, and remaining vegetable oil; stir until batter is smooth. Stir in flour, vanilla, and salt, mixing until well blended. Fold in chopped nuts. Pour into a greased 13x9x2-inch baking pan. Bake at 350� for 35 to 40 minutes. Cool in pan on rack.
  • Gingerbread Cookies II

    Sift together the flour, baking powder, ginger, nutmeg, cloves, and cinnamon; set aside. In a medium bowl, mix together the shortening, molasses, brown sugar, water, egg, and vanilla until smooth. Gradually stir in the dry ingredients, until they are completely absorbed. Divide dough into 3 pieces, pat down to 1 1/2 inch thickness, wrap in plastic wrap, and refrigerate for at least 3 hours. Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto an ungreased cookie sheet. Bake for 10 to 12 minutes in the preheated oven. When the cookies are done, they will look dry, but still be soft to the …
  • Gulab Jamun

    Put the sugar and water in a heavy base or nonstick pan and heat to dissolve the sugar. Increase the heat and boil for 2-3 minutes to make a syrup. Mix in the rose water and set aside. Put powdered milk, flour, semolina, butter, ground cardamom, and saffron in a bowl. Mix well with a little milk to make a soft dough. Divide into 18-22 equal portions, and roll each portion into a ball. Heat the oil and gently deep fry the balls until golden brown. Remove with slotted spoon and put into the syrup. Bring the syrup to a boil, then remove from the heat. Transfer the balls to a large shallow serving dish.
  • Hershey's Best Brownies

    Heat oven to 350°F. Grease 9-inch square baking pan. Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in nuts, if desired. Spread batter evenly in prepared pan. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack.
  • Honey Chocolate Chip Cookies

    1. Preheat oven to 330 degrees F. In a large bowl, mix together flours, baking powder and salt. Stir in chips and walnuts.2. In a medium size bowl, add together honey and oil; mix well. Add the vanilla and then add the water, then the egg; mix well. Add the wet to the dry. Mix it well but be careful not to overwork it. Add more chips if you need to.3. Spoon onto ungreased cookie sheets. Put them in the oven and bake for 8-10 minutes. The cookies will puff up and remain soft inside when the outer crust is done to the center.4. Let the cookies sit and cool for at least 15-20 minutes, may even be better the next day.(Note: Instructions created at high altitude.)
  • Maple Oatmeal Cookies

    Preheat oven to 350 degrees F. Grease two 9x13-inch baking sheets.In a large bowl, beat together butter, maple syrup, sugar, eggs, and vanilla extract until light and fluffy. Stir in rolled oats. In another bowl, stir together flour, baking soda, and salt. Add flour mixture to butter mixture and mix well. Drop by rounded teaspoonfuls about 2 inches apart onto prepared baking sheets and bake for approximately 12 to 15 minutes or until light brown and bottoms are golden. Remove from oven and cool on wire racks.
  • Oil Cookies

    Mix together eggs, oil, sugar and vanilla. Combine dry ingredients. A little at a time add dry ingredients to egg and oil mixture. When dough is mixed take a ball at a time and roll like a shake (about 4 inches) and fold in half and twist. Bake at 350 to 375 degrees for 5 to 7 minutes. When cool add icing.
  • Original NESTLE TOLL HOUSE Chocolate Chip Cookies

    PREHEAT oven to 375° F. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars. SLICE AND BAKE COOKIE VARIATION: PREPARE dough as above. Divide …
  • Peanut Butter Cookies

    Preheat the oven to 325°F. Cream the butter, sugars, egg and peanut butter. Mix in the remaining ingredients. Place tablespoon sized drops on a pan and bake at 325°F for 10-12 minutes. Cook longer or at a higher temperature for more crisp cookies.
  • Pumpkin Cheesecake Cookies

    Preheat oven to 350 degrees and grease a cookie sheet Combine flour, baking powder, baking soda, cinnamon, nutmeg cloves and salt; set aside In a medium bowl, cream together butter and sugar. Add pumpkin, egg and vanilla and beat until creamy. Mix in dry ingredients Drop on cookie sheet by tablespoonfuls and flatten slightly. Bake for 15 - 20 minutes. remove from oven and place on cooling rack. (optional) Once the cookies have cooled, smear cream cheese frosting on the top and sprinkle cinnamon. Cookies should be stored in a cool, dry location. If you intend to keep them for longer than a week, skip the frosting and frost as you go. Cookies also freeze well.
  • Simple fruit cobbler

    Melt margarine in shallow baking dish. Pour (well mixed) flour, sugar, and milk mixture into melted butter. Do not stir. Then add fruit. Bake at 350 degrees for 45 minutes. Remove from oven, sprinkle 1/4 cup sugar over crust and return to oven for 10 minutes. The crust will rise to top and your fruit will spread throughout mixture as well.
  • Streusel Topping

    Combine ingredients and spread on baking item for the last 15 minutes.
  • Sugar Cookies

    Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour and baking soda. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.
  • Sweet Minglers

    Melt chocolate chips(microwave on high for one minute. Stir & heat 30 seconds longer on high or until melted when stirred). Stir in peanut butter. Stir in cereal. Place powdered sugar in 2 gallon storage bag. Pour in cereal mixture and toss.
  • Tiramisu Cake

    Using a serrated knife, cut the angel food cake horizontally into 4 equal layers. In a blender, process the cottage cheese until smooth. In a bowl, combine the coffee and 3 tbsp liqueur, if desired. In another bowl, whisk the remaining 2 tbsp liqueur with the cottage cheese, mascarpone, skim milk and sugar. In a shallow 8 x 8 inch baking dish, arrange 2 of the layers of cake, tearing it into pieces so that it covers the bottom of the dish. Sprinkle half of the coffee mixture evenly over the cake and top with half the cheese mixture, spreading it evenly. Arrange the remaining 2 layers of cake on top of the mascarpone, tearing it into pieces so that it covers the cheese. Sprinkle with the remaining …
  • Waffle Cones

    Melt the butter and remove from heat to cool slightly. Preheat your griddle, waffle machine, pan, etc. Remove half the yoke from the egg and beat with the sugar. Add the flour and beat all until well blended. Add the butter and beat until all lumps are gone. Pour the batter onto the cooking surface and cook until light brown (about a minute in a waffle iron). You will need to flip if you are using a griddle surface or pan. After removing from the heat, quickly shape into a cone (or bowl) and allow to cool.