Category: Dessert

Recipes for desserts.

Categories
Breakfast Dessert

Every night is date night with this great coffee cake

Walnut date coffee cake has a great combination of flavors, from the hints of stone fruit with the dates to the nuttiness of the walnuts and the sweet bitterness of the coffee.
Walnut date coffee cake has a great combination of flavors, from the hints of stone fruit with the dates to the nuttiness of the walnuts and the sweet bitterness of the coffee.

I’ve struggled over the years with the definition of coffeecake.

Generally speaking, it’s cake that is meant to be enjoyed with coffee and doesn’t actually contain any.

But then I run into a recipe like I made for this week, which is a coffee cake—a cake that includes coffee.

We hosted an event at the office, where I shared it, and I was constantly saying, “It’s a coffee cake. Like, I mean, it has coffee in it, not like a coffeecake.”

I am also often baffled by when something is a cake or a quick bread. The banana breads and pumpkin breads I grew up with are moist and cake-y. I always thought they were called a quick bread because you made them in a loaf pan.

But then here comes this week’s recipe again, where it’s in a loaf pan, but it’s still a cake.

Regardless of the semantics, this week’s recipe is a must-try and turned out to be a real crowd-pleaser at our get-together.

This comes from the blog “Creative Culinary.” You can find the original post at https://creative-culinary.com/date-coffee-cake-walnuts-espresso/. I added extra spices, vanilla and coffee powder in my version.

Print

Walnut and Date Coffee Cake

Walnut date coffee cake has a great combination of flavors, from the hints of stone fruit with the dates to the nuttiness of the walnuts and the sweet bitterness of the coffee.
Course Breakfast, Dessert
Keyword butter, cinnamon, coffee, dates, espresso, nutmeg, vanilla, walnuts

Ingredients

Cake Ingredients

  • 12 ounces dates pitted and diced
  • 1 1/2 cups strong hot coffee or espresso
  • 1 1/2 teaspoon baking soda
  • 1/2 cup butter
  • 3/4 cup brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 1 tablespoon vanilla
  • 1 3/4 cup flour
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 cup walnuts toasted and chopped

Glaze Ingredients

  • 2 tablespoons hot water
  • 1/2 to 1 teaspoon instant espresso or coffee powder
  • 2 cups powdered sugar
  • 3 tablespoons butter melted
  • 2 teaspoons vanilla
  • 1/2 cup walnuts toasted and chopped

Instructions

Cake Directions

  • Preheat the oven to 350 degrees.
  • Prepare a nine-by-five inch loaf pan by greasing it and lining it on the bottom and sides with parchment paper. Set it aside.
  • In a bowl, combine the chopped dates, hot coffee and baking soda, and stir to combine. Set it aside.
  • In a mixing bowl, beat the butter and sugars for a couple minutes until they are smooth. Beat in the egg and vanilla.
  • Strain the dates, reserving them and the liquid, too.
  • Alternate between beating in part of the liquid and the flour, cinnamon, nutmeg and salt until everything is smooth and combined.
  • Fold in the dates and walnuts.
  • Pour the batter into the prepared pan, and spread evenly.
  • Bake for 55 to 60 minutes or until a toothpick inserted in the center comes out clean.
  • Let the cake cool in the pan until it is comfortable to handle, remove it from the pan, and let it cool completely before adding the glaze.

Glaze Directions

  • In a small bowl, combine the hot water and espresso powder, stirring until the powder is dissolved.
  • Add the powdered sugar, melted butter and vanilla, and whisk to get a glaze consistency you’re happy with. If it’s too thick, add just a touch more water until it’s to your liking. If it’s too loose, add just a touch more powdered sugar.
  • Drizzle the glaze evenly over the top of the cake (it will run down the sides, too). Sprinkle the walnuts evenly on top, and let the glaze set up before cutting the cake into slices.
  • Store in an airtight container.

This had great depth of flavor, and if you like coffee, you’ll definitely like this cake. I served mine in slices, but you could also cube it to serve like more traditional cake. And if you’d rather cut down on the sugar, this would be delicious without the glaze, too.

Just be ready to try to explain to anyone enjoying it with you that it’s a coffee cake, not a coffeecake.

That should be easy enough.

This piece first appeared in print April 3, 2025.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Dessert

Turn to easy lemon cake when you’re squeezed for time

There are only three ingredients in this easy lemon cake (and one is optional). The best part is it can be served in slices to be eaten with a fork or as a finger food for your next gathering.
There are only three ingredients in this easy lemon cake (and one is optional). The best part is it can be served in slices to be eaten with a fork or as a finger food for your next gathering.

With plans to have company over recently, I was on the lookout for something easy to share for our snack table.

After perusing several websites, I landed on one of my favorite ways to make a quick sweet without working all that hard for it: a cake mix transformation.

The recipe I tried promised to produce lemon bars with only three ingredients—cake mix, pie filling and powdered sugar—and I decided I was in.

And these turned out well, although I wouldn’t really call these lemon “bars.” Because you use an angel food cake mix, these are more cake-like than bar-like, but they are still darn delicious, so regardless, you can’t argue with the results.

This comes from the blog “My Crazy Good Life” by Becca Ludlum. You can find the original post at https://mycrazygoodlife.com/3-ingredient-lemon-bars/. I didn’t add anything to this recipe, but I did leave something out when I made these. I didn’t feel like the extra powdered sugar was necessary.

Print

Easy Lemon Cake

There are only three ingredients in this easy lemon cake (and one is optional). The best part is it can be served in slices to be eaten with a fork or as a finger food for your next gathering.
Course Dessert
Keyword angel food, cake mix recipe, easy dessert, lemon bar, lemon pie filling, light dessert, powdered sugar, tea party

Ingredients

  • 16 ounces angel food cake mix
  • 21 ounces lemon pie filling
  • 1/2 cup powdered sugar optional

Instructions

  • Preheat the oven to 350 degrees. Prepare a nine-by-13-inch pan by spraying it with cooking spray or coating the insides and bottom with butter, and then set it aside.
  • In a mixing bowl, mix the dry cake mix and the pie filling until everything is well combined.
  • Pour the batter into the prepared pan and bake for 20 to 25 minutes or until the edges are lightly browned.
  • Let the cake cool completely.
  • Once it’s cool, evenly sprinkle the powdered sugar over the top, if you want to use it (this is plenty sweet and tasty without it), and slice into pieces.
  • This can be served as a finger food or eaten with a fork. Store any leftovers in an airtight container.

These had delicious lemon flavor without being overpowering. I think sometimes lemon bars tend to have a bit of a pucker factor that I’m not as big on, but these were light and tasty.

I was also really glad I left out the extra sugar. I think it would have taken away from the rest of the flavors.

I kept thinking these would be such a cute little dessert to serve at a tea party because of the lightness and the pretty pale yellow color. Putting a little strawberry sauce over the top would be absolutely delicious.

And despite the fact that these took almost no time or effort, our guests were happy to help us dig into them. Time in the kitchen can be very satisfying, but time with friends is much more rewarding.

This piece first appeared in print Feb. 27, 2025.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Dessert

‘Nut’ing compares to eating dessert for a good cause

There’s no baking involved to make this dark chocolate pistachio tart, but there are plenty of steps, from making a nutty chocolate crust to a creamy pistachio paste and a decadent dark chocolate ganache.
There’s no baking involved to make this dark chocolate pistachio tart, but there are plenty of steps, from making a nutty chocolate crust to a creamy pistachio paste and a decadent dark chocolate ganache.

I love acts of subtle service.

You know, acts that are seemingly so ordinary that, to someone who has never struggled with that particular essential, it’s almost an invisible need in their day-to-day lives.

One subtle act that I really like is an event that takes place every Thursday in Newton, Kansas, called “Laundry Love.”

It’s not flashy. It’s merely an event that gives free laundry service and detergent, along with a meal, for those who attend. Clean clothes is something so many of us take for granted, and I love this amazing service that seems so small but makes such a huge difference.

So why do I bring this up? Because I’m sharing a recipe with you that will be featured on the dessert auction at the annual Peace Connections soup supper on Thursday, Feb. 20, and Laundry Love is one of several amazing programs they sponsor in the community.

I decided to go for a complicated dessert, and this one comes from the blog “Addicted to Dates.” You can find the original post at https://addictedtodates.com/dark-chocolate-pistachio-tart/. I simplified a bunch of the measurements, and I added extra vanilla in my version.

Print

No Bake Dark Chocolate Pistachio Tart

There’s no baking involved to make this dark chocolate pistachio tart, but there are plenty of steps, from making a nutty chocolate crust to a creamy pistachio paste and a decadent dark chocolate ganache.
Course Dessert
Keyword chocolate ganache, cocoa powder, coconut cream, coconut milk, dark chocolate, decadent dessert, maple syrup, matcha, no bake, pistachios, vegan dessert, walnuts

Ingredients

Pistachio Paste Ingredients

  • 1 1/4 cup shelled pistachios
  • 3 tablespoons pure maple syrup
  • 4 teaspoons vanilla
  • 1 teaspoon matcha powder as a coloring agent, optional

Crust Ingredients

  • 2 cups pecans, hazelnuts, walnuts or cashews (I used walnuts)
  • 1 scant cup cocoa powder
  • 1/2 teaspoon salt
  • 3 tablespoons pure maple syrup

Ganache Ingredients

  • 1 1/2 cup full-fat canned coconut milk chilled or coconut cream
  • 6 ounces dark chocolate finely chopped
  • 3 tablespoons pure maple syrup
  • 1/4 teaspoon salt
  • 1/3 cup shelled pistachios chopped

Instructions

Pistachio Paste Directions, part one

  • Place the shelled pistachios into a bowl of room temperature water for four hours or into a pot of boiling water (take it off the stove, first) for 30 minutes to let them soak.
  • Rinse and drain the nuts, and then rub as much of the skins off the pistachios as you can. Set them aside for now.

Crust Directions

  • For the crust, prepare a nine-inch tart pan by lining the bottom with parchment paper, and set it aside.
  • Add the walnuts, cocoa powder and salt to a food processor, and process until everything is in fine crumbs. Process in the maple syrup until the mixture starts to stick together. (If it isn’t coming together, add just a little more maple syrup until it does.)
  • Press the mixture firmly into the bottom and up the sides of your prepared tin. Freeze for 30 minutes or until the crust is firm.

Pistachio Paste Directions, part two

  • Clean out your food processor and add the pistachios you prepared earlier, along with the maple syrup, vanilla and matcha powder. Process until the mixture is extremely smooth. Once the tart crust is firm, spread the pistachio paste evenly into the bottom of the crust, and place the tart in the refrigerator.

Ganache Directions

  • If you are using chilled coconut milk, only scrape off the congealed cream from the top of the can, and leave the milk for a different use (I ended up using the solids from two cans). Add the coconut solids to a saucepan and heat over medium-high heat in order to bring it to a low simmer.
  • Add the dark chocolate to a heat-proof bowl, and when the coconut solids are at a simmer, pour them over the chocolate. Let the mixture sit for five minutes, and then whisk until smooth.
  • Whisk in the maple syrup and salt.
  • Once everything is smooth, remove the tart from the fridge, and pour the ganache on top. Spread it evenly, tapping the tart gently on your countertop to release any air bubbles and help it even out.
  • Chill for at least four hours or overnight.
  • Before serving, sprinkle the 1/3 cup of chopped pistachios around the edges as decoration. Store the tart in an airtight container.

There are a ton of steps in this recipe, but they are so, so worth it. The flavor profile on this is incredible between the nuttiness of the walnuts and pistachios and the deep chocolate flavor of the ganache.

I shared my first attempt at this recipe with friends, and they absolutely raved about it.

If you want to try to win this at the Peace Connections, auction, be sure to come to their event at Newton Nazarene Church, 1000 N Main St, Newton, on Thursday, Feb. 20. The soup supper is by donation and starts at 5:30 p.m. The dessert auction will take place from 6:15 to 7 p.m. You can find more information at peaceconnections.org.

It is certainly a worthy cause, and I think this is a pretty worthy dessert, too.

This piece first appeared in print Feb. 13, 2025.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Cookies Dessert Snack

‘Orange’ you glad these weird cookies made an appearance?

Cheetos cookies are a novelty that brings lots of conversation to a get together. With cheesy dust both in the dough and on the outside, these are an interesting take on a sugar cookie with a savory twist.
Cheetos cookies are a novelty that brings lots of conversation to a get together. With cheesy dust both in the dough and on the outside, these are an interesting take on a sugar cookie with a savory twist.

Joey puts up with a lot of weird stuff when it comes to this column.

The poor guy watches me put random ingredients in our shopping cart all the time and never knows what I’m going to come up with next.

With that said, he’s a terrific sport. He tries all my experiments and gives his honest opinion—sometimes helping me raid the spice cabinet to try to improve upon a first attempt.

That was not the case with this week’s recipe.

In this case, he refused—point blank—to try it.

In Joey’s defense, I probably went off the deep end a bit with this one: Cheetos cookies.

This comes from the blog “The Spiffy Cookie.” You can find the original post at https://www.thespiffycookie.com/2018/03/05/cheetos-cookies/. I didn’t change the recipe, because, honestly, I had no idea how this was going to turn out.

Print

Cheetos Cookies

Cheetos cookies are a novelty that brings lots of conversation to a get together. With cheesy dust both in the dough and on the outside, these are an interesting take on a sugar cookie with a savory twist.
Course Dessert, Main Course
Keyword cheese puffs, Cheetos, cookies, sugar cookies

Ingredients

  • 4 cups Cheetos puffs divided (I used a 7-ounce bag)
  • 1/4 cup butter softened
  • 1/4 cup shortening
  • 1/2 cup sugar
  • 1 egg
  • a few dashes orange food coloring
  • 1 1/4 cup flour
  • 1 tablespoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Instructions

  • Crush all of the Cheetos until they are fine by either smashing them in a Ziplock bag or by running them through a food processor.
  • In a mixing bowl, beat the butter, shortening and sugar for a couple minutes until it is a light yellow.
  • Beat in the egg and food coloring. (You don’t have to use the food coloring, but it does make for a striking vision to have these a super bright orange.)
  • Beat in half of the crushed Cheetos, the flour, cream of tartar baking soda and salt. Once everything is well combined, scoop the dough out in about one-inch balls.
  • Put the rest of the Cheetos dust into a bowl, and roll the balls in the crumbs to coat them. Put the balls on a plate, cover it, and refrigerate for at least one hour.
  • Preheat the oven to 350 degrees. Prepare your baking sheets by lining them with parchment paper, and place the chilled dough about two inches apart on the sheets.
  • Bake for eight to 10 minutes or until the cookies are set up and just starting to brown on the sides.
  • Let them cool, and then transfer them into an airtight container.

These smelled really nice while they baked. It reminded me of warm, cheesy popcorn. For the flavor, they weren’t as cheesy as I thought. They were more of a corn-chip forward sugar cookie.

I actually made these a few weeks ago, and several readers helped sample them in Joey’s stead. The reaction was mixed, but most thought they were an OK little cookie. Really, these are more about what they are than how they taste. They are definitely a conversation starter.

That being said, this is probably a one-and-done recipe for me, and not just because I would have to eat another batch totally by myself. Joey can only take so much.

This piece first appeared in print Feb. 6, 2025.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Dessert

Combo recipe is piece of cake and easy as pie

A pumpkin pie cake can be made completely with pre-packaged ingredients but tastes homemade, making it a great dessert for anyone who isn’t a big fan of baking.
A pumpkin pie cake can be made completely with pre-packaged ingredients but tastes homemade, making it a great dessert for anyone who isn’t a big fan of baking.

One of my unofficial New Year’s resolutions each year is to try to use up the random ingredients hiding in my pantry.

In this case, one of the culprits was a large can of pumpkin pie filling that I bought by mistake, thinking I found a great deal on plain canned pumpkin.

It’s been staring at me, mocking me, for months, but I’m happy to report that the can is officially off the shelf and into this week’s recipe, which was a tasty and super easy dessert to make. If you don’t consider yourself much of a baker, stow this one away for the future, because this one take absolutely zero skill to create.

This comes from the blog “The Country Cook” by Brandie Skibinski. You can find the original post at https://www.thecountrycook.net/pumpkin-pie-cake/. I added cinnamon and swapped out salted butter in my version.

Print

Pumpkin Pie Cake

A pumpkin pie cake can be made completely with pre-packaged ingredients but tastes homemade, making it a great dessert for anyone who isn’t a big fan of baking.
Course Dessert
Keyword cake mix recipe, cinnamon, cream cheese icing, dump cake, easy baking, easy dessert, frosting, pumpkin pie, pumpkin pie filling, spice cake, spice cake mix

Ingredients

  • 30 ounces pumpkin pie filling
  • 4 eggs
  • 1 box spice cake mix
  • 1 cup butter melted
  • 1 teaspoon salt
  • 1 container frosting I used cream cheese
  • cinnamon for sprinkling

Instructions

  • Preheat the oven to 350 degrees. Prepare a nine-by-13-inch baking pan by spraying it with cooking spray, and set it aside.
  • Beat the pie filling and eggs until the mixture is smooth. Add in the cake mix, butter and salt, and beat until everything is well combined.
  • Pour the batter into the prepared pan and spread it evenly.
  • Bake for 45 to 55 minutes or until the center is completely set.
  • Let it cool completely before icing it, and then sprinkling it lightly with cinnamon. Store in an airtight container.

As you can see, this really is a super easy recipe, mostly because it’s made with all pre-made ingredients. But the combination really elevates all of it. The pumpkin pie filling gives the cake just a little bit of a pie texture, which was really nice.

And I received the added benefit of getting that huge can of pumpkin pie filling out of my pantry, along with a long-forgotten cake mix and the container of frosting. Win-win-win.

Hopefully, as I continue to dig through my shelves over the next couple of months, I will be able to find more treasures that work out just as well. And hopefully I’ll read labels a little better in 2025 so I don’t find myself in this same mess next January.

This piece first appeared in print Jan. 23, 2025.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Cookies Dessert Snack

Overcome old assumptions with something sc‘rum’ptious

These balls can be made with rum or bourbon and feature cocoa, vanilla and chopped nuts, along with a hint of alcohol.
These balls can be made with rum or bourbon and feature cocoa, vanilla and chopped nuts, along with a hint of alcohol.

It must have been sometime when I was in middle school that a family acquaintance gifted us with a basket of homemade goodies during the holidays.

Most of the items were run-of-the-mill, well-done treats, but there was one none of us could identify initially. Upon further inspection, we discovered a sweet that none of us liked: the rum ball.

In our fabulous, pre-teen humor, my sister and I deemed these as “baby poop balls.” Of course, as an adult, I realize we (A) probably shouldn’t have been eating mildly alcoholic candies and (B) there has to be a better way to make this classic treat that doesn’t induce gagging.

So, with a gathering coming up, I decided it was time to find a recipe and redeem the “baby poop balls” once and for all.

The recipe I settled on comes from the website “Food.com.” You can find the original post at https://www.food.com/recipe/christmas-rum-balls-or-bourbon-balls-13214. I added vanilla to my version.

Print

Rum or Bourbon Balls

These balls can be made with rum or bourbon and feature cocoa, vanilla and chopped nuts, along with a hint of alcohol.
Course Dessert
Keyword boozy candy, bourbon, bourbon ball, cocoa powder, light corn syrup, no-bake dessert, pecans, powdered sugar, rum ball, spiced rum, vanilla, vanilla wafers, walnuts

Ingredients

  • 2 tablespoon cocoa
  • 1 1/4 cups powdered sugar divided
  • 11 ounces vanilla wafer cookies finely crushed
  • 1 cup pecans or walnuts chopped
  • 1/2 cup spiced rum or bourbon
  • 2 tablespoons light corn syrup
  • 1 teaspoon vanilla

Instructions

  • Process the wafers in a food processor until they are fine crumbs. Pulse in the chopped nuts.
  • In a small bowl, stir the rum or bourbon with the corn syrup until the corn syrup is totally incorporated.
  • Add the alcohol mixture, along with the vanilla, to the processor and process until the mixture looks like wet sand.
  • Finally, sift the cocoa and one cup of the powdered sugar into the processor and process until the mixture is well combined.
  • (All of these steps can, alternatively, be done in a mixing bowl.)
  • Once the mixture is done, place the rest of the powdered sugar into a small bowl.
  • Roll the mixture into about one-inch balls, and then roll them in the sugar. Store the finished rum balls in an airtight container.

I liked these. I’m sure part of that is that I don’t mind the taste of a little spiced rum, and the texture in this particular recipe was very nice.

Rolling them into one-inch balls instead of the approximately three-inch behemoths I tried long, long ago also allowed the added vanilla, along with the powdered sugar on the outside, to help mellow the rum flavor a bit, which I appreciated. I’m interested to see what the bourbon version would taste like, too.

And, since these do contain some booze, I will caution that they should probably be for adult-only enjoyment, despite the fact that I think you’d have to eat quite a few of these before the rum had any effect on you.

With this recipe in the books, I feel like I have redeemed rum balls in my culinary memory, which also feels nice. Now I’ll just have to make another batch to convince the rest of the family that we can lay the “baby poop balls” to rest.

This piece first appeared in print Jan. 16, 2025.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Dessert

Be a chip off the old block and bake a family pie

Chocolate chip pie takes the flavors of a good chocolate chip cookie and puts it into pie form, featuring little pockets of chocolate throughout every bite and a nice, thick layer of whipped topping to cap it off.
Chocolate chip pie takes the flavors of a good chocolate chip cookie and puts it into pie form, featuring little pockets of chocolate throughout every bite and a nice, thick layer of whipped topping to cap it off.

One of my favorite parts of December this year has been the honor of being able to try out four different reader-submitted recipes—one for each week.

I have often said that I think sharing food—whether in physical or recipe form—is a kind of love we show to each other. I think that’s especially true of the foods we make year after year to share with family and friends.

I had to laugh at the note Deb Preheim of Hesston included with her chocolate chip pie recipe.

“My grandmother and mother were famous for this pie at holidays,” she said. “They always wanted to make different desserts, but our families insisted on chocolate chip pie.”

I’m feeling fairly certain every family has at least one of these recipes. For my mom, it was always deviled eggs, which, ironically, has become the most requested side dish for me at Young family gatherings, as well.

The tradition continues.

As for this chocolate chip pie, I can definitely see why it’s popular with Deb’s family. It’s really yummy, and despite the steps initially seeming just a little intimidating, I can confidently tell you that it’s actually pretty easy to do.

“I make this for my family, as well,” Deb wrote. “Maybe it will become a tradition for you, too!”

Print

Chocolate Chip Pie

Chocolate chip pie takes the flavors of a good chocolate chip cookie and puts it into pie form, featuring little pockets of chocolate throughout every bite and a nice, thick layer of whipped topping to cap it off.
Course Dessert
Keyword brown sugar, chocolate, chocolate chips, Cool Whip, vanilla, whipped topping

Ingredients

  • 2 cups scalded milk
  • 1/4 cup brown sugar
  • 1/2 cup white sugar
  • 1/3 cup flour
  • 1/2 tsp salt
  • 2 whole eggs
  • 1/2 tsp vanilla
  • 2 Tbsp butter
  • 1/2 cup chocolate chips I use milk chocolate
  • Extra chocolate chips for topping
  • Cool Whip
  • Baked pie shell

Instructions

  • Combine sugars, salt, flour and well-beaten eggs in a saucepan.
  • Add scalded milk slowly, stirring constantly. Add butter. Heat until thick and smooth, stirring constantly.
  • Remove from heat and stir in vanilla.
  • Allow to cool until just warm. Add chocolate chips and stir. The chocolate chips should remain intact with just a hint of a swirl.
  • Pour into a baked pie shell and refrigerate until chilled. Top with Cool Whip and sprinkle more chocolate chips on top. You’ve created a masterpiece!

Not only was this a pretty pie, but I thought it had the perfect balance in its sweetness. I was worried it would be way too rich, but it was just a very pleasant, tasty dessert. It’s a good one to pair with a cup of coffee.

Thank you to all of you who shared recipes with me during the holidays this year and to those who sometimes surprise me with them throughout the year, too.

May your 2025 be a year full of love, laughter and of course, wonderful food.

This piece first appeared in print on Dec. 26, 2024.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Dessert

Oh, my ‘ganache.’ This pie is absolutely incredible!

For a decadent, delicious twist on the classic, this pumpkin caramel pie is a must-try. It takes a lot of extra time and steps, but the flavor combination is worth all the effort.
For a decadent, delicious twist on the classic, this pumpkin caramel pie is a must-try. It takes a lot of extra time and steps, but the flavor combination is worth all the effort.

It’s Friendsgiving season for Joey and me, so that means I’m playing around with some new pie recipes. Our poor friends never know what to expect when I show up, but being the troopers they are, I haven’t heard too many complaints, either.

This comes from the Milk Bar website. You can find the original at https://milkbarstore.com/blogs/recipes/hillys-pumpkin-caramel-pie. I added extra spices in my version below.

Print

Pumpkin Caramel Pie

For a decadent, delicious twist on the classic, this pumpkin caramel pie is a must-try. It takes a lot of extra time and steps, but the flavor combination is worth all the effort.
Course Dessert
Keyword allspice, brown sugar, caramel, cardamom, cinnamon, cloves, decadent dessert, ginger, heavy cream, Milk Bar, pumpkin, quick oats, roasted pumpkin, Thanksgiving, Thanksgiving dessert, vanilla, white chocolate, white chocolate chips

Ingredients

Ingredients

  • 1 deep dish pie crust pre-baked and cooled completely
  • 2 cups heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla

Pumpkin Ganache Ingredients

  • 2 15- ounce cans pumpkin puree
  • 1/4 cup heavy cream
  • 1/3 cup light corn syrup
  • 5 tablespoons butter
  • 16 ounces white chocolate chips
  • 2 teaspoons cinnamon
  • 1 teaspoon cardamom
  • 1/2 teaspoon allspice
  • 1/2 teaspoon ginger
  • 1/4 teaspoon clove
  • 1/2 teaspoon salt

Caramel Ingredients

  • 1 cup sugar
  • 1/4 cup water
  • 2 tablespoons light corn syrup
  • 6 tablespoons butter
  • 1/3 cup heavy cream
  • 2 teaspoons salt
  • 2 teaspoons vanilla

Streusel Ingredients

  • 1/2 cup flour
  • 1/3 cup brown sugar
  • 1/3 cup rolled or quick oats
  • 6 tablespoons butter room temperature
  • 2 teaspoons cinnamon
  • 1 teaspoon cardamom
  • 1/4 teaspoon salt

Instructions

Overall Directions

  • There will be a lot of waiting between steps on this pie, but you can easily make all the components ahead of time and keep them in the refrigerator over the course of a couple days before assembling it at the end. You will want to use a deep pie dish for this recipe.

Pumpkin Ganache Directions

  • Preheat the oven to 325 degrees. Line a rimmed baking sheet with parchment paper.
  • Spread all of the pumpkin out on the paper and roast for 20 to 30 minutes or until it is a deep orange color and is reduced down to about two cups.
  • Remove it from the oven and set it aside to cool.
  • Place the chocolate chips in a large, heat-safe bowl and set aside.
  • In a small pot, bring the cream, corn syrup and butter to a boil, stirring regularly.
  • As soon as it’s at a boil, remove it from the heat and pour the mixture evenly over the chocolate chips. You don’t need to stir. Just set it aside for one minute.
  • Add the pumpkin and seasonings, and stir. Using an immersion blender (or a normal one), blend until everything is completely smooth. Place the ganache in the refrigerator to completely cool.

Caramel Directions

  • Have the heavy cream, butter (cut into tablespoons), vanilla and salt measured out and ready. Set them aside.
  • In a heavy-bottomed saucepan, add the sugar, water and corn syrup. Heat it over medium heat, stirring to make sure the ingredients are totally incorporated. Keep stirring until the sugar dissolves. Once the mixture is clear and bubbling, do not stir any more. Just swirl the pot every few minutes, watching it closely. You’ll cook it until it reaches a golden brown color. You’ll know it’s ready when it’s a deep brown and there are just small bits of smoke coming up from the mixture. This could take as long as 10 minutes.
  • As soon as it’s to the point, remove it from the heat immediately and instantly toss in a tablespoon of butter, whisking vigorously. As soon as that pad is almost melted, follow suit with another, continuing until all of the butter is incorporated.
  • Now, drizzle in the cream, continuing to whisk.
  • Whisk in the vanilla and salt, and then pour the caramel into a heat-safe container. Let the caramel cool on the counter before placing the container in the refrigerator to cool completely.

Streusel Directions

  • Preheat the oven to 325 degrees. Prepare a rimmed baking sheet by lining it with parchment paper, and set it aside.
  • Add all of the ingredients to a mixing bowl and cut together with a fork or pastry cutter until everything is well incorporated and resembles large crumbs.
  • Dump the mixture into an even layer on the baking sheet and bake for 10 to 15 minutes, stirring every five, until the mixture is browned.
  • Remove from the oven, and let the mixture cool completely.

Assembly Directions

  • In a mixing bowl, beat the whipped cream, powdered sugar and vanilla until stiff peaks form. If the whipped cream isn’t sweet enough, add a bit more powdered sugar until it’s to your liking. Set it aside.
  • Spread the caramel evenly into the bottom of the pie crust.
  • Next, carefully spread the ganache over the caramel layer. Top that with the prepared whipped cream, and sprinkle the streusel on top just before serving. Store the finished pie or any leftovers in the refrigerator in an airtight container.

This was fabulous. It was an elevated version of the old classic—plenty of pumpkin-y goodness with lots of extra flavors and textures included.

It was also a big hit at Friendsgiving. Unfortunately, they’ll all have to make this themselves if they want it again, though. I’m afraid they’re stuck being guinea pigs for the foreseeable future.

This piece first appeared in print Nov. 28, 2024.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Appetizer Dessert Snack

With the holidays in view, it’s time to dip into the season

For those in need of a quick and easy dish for the snack table this holiday season, this cranberry cream cheese dip is a fabulous addition for your guests.
For those in need of a quick and easy dish for the snack table this holiday season, this cranberry cream cheese dip is a fabulous addition for your guests.

As we head into the home stretch of 2024, we’re officially entering snacking season.

It’s that time of year when we all concede to our stretchy pants, eat with friends and family, and hope that our New Year’s resolutions will save us from having to size up when shorts season comes around again.

That being said, I want to let you know that I fully recognize that I’m complicit in the annual sweets and snacking, as I share interesting holiday dishes with you. The next month or so won’t be any different, though, so you’ll either need to shield your eyes when you see my name on the page for the next several weeks or just give in to the joy of the season.

This week’s holiday delicacy comes from Michelle Goth, who writes the blog “Blackberry Babe.” You can find the original post at https://blackberrybabe.com/2016/11/20/easy-cranberry-cream-cheese-dip/. I doubled the cranberry sauce and left out the sugar entirely in my version below.

Print

Cranberry Cream Cheese Dip

For those in need of a quick and easy dish for the snack table this holiday season, this cranberry cream cheese dip is a fabulous addition for your guests.
Course Appetizer, Dessert, Snack
Keyword cranberry, cranberry sauce, cream cheese, easy dessert, easy dip, easy snack, graham crackers, holiday snack, vanilla wafers, whipped cream, whipped topping, whole berry cranberry sauce

Ingredients

  • 2 8- ounce packages cream cheese softened
  • 14 ounces whole berry cranberry sauce
  • 1/2 cup whipped cream or whipped topping I used extra creamy

Instructions

  • Add all three ingredients to a mixing bowl and beat for several minutes until the mixture is creamy and well combined.
  • Cover and refrigerate for at least 30 minutes. Serve with graham crackers, cookies or fruit for dipping.

This was super, super easy to put together, and despite what I said in the beginning about my sweets advocacy, I didn’t feel the need to add sugar like the original recipe listed. I felt like it was plenty sweet enough with the extra cranberry and the whipped cream.

It wasn’t overly cranberry heavy on the flavor, even with the addition, so those who aren’t into that tartness won’t have to worry about this one.

You could also substitute fat-free cream cheese and whipped topping to really cut down on the calories, if you wanted to.

So, yeah, actually, I take back what I said about being a terrible influence. If you make a few modifications, it might not be so bad for your diet. (Of course, for next week, all bets are off.)

This piece first appeared in print Nov. 21, 2024.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Dessert

‘Chews’ something sweet and nutty this week

These decadent bars feature tons of flavor from brown sugar, maraschino cherries, pecans and coconut, resulting in a fabulous addition to the dessert table.
These decadent bars feature tons of flavor from brown sugar, maraschino cherries, pecans and coconut, resulting in a fabulous addition to the dessert table.

One of the benefits of being married for as long as Joey and I have is that there are times when I can perfectly judge what his reaction to a recipe will be before I even make it.

When I spotted this week’s recipe—featuring cherries, coconut and pecans—online, I knew I had a hit on my hands, and I couldn’t wait to try it out.

But then, after the bars were cooled and I took my first bite, I realized I majorly underestimated this particular dessert.

It was better than I ever could have imagined, and Joey was going to love them. He was also going to lobby for me to get the entire pan out of our home as quickly as possible so he wouldn’t be tempted to finish them off.

I was correct on both counts.

So, the recipe you must try—especially if you like cherries, coconut and pecans—comes from the blog “Red Cottage Chronicles.” You can find the original at https://www.redcottagechronicles.com/baking/cherry-chews/. I replaced the almond extract with vanilla in my version, and I added toasted coconut.

Print

Cherry Chews

These decadent bars feature tons of flavor from brown sugar, maraschino cherries, pecans and coconut, resulting in a fabulous addition to the dessert table.
Course Dessert
Keyword bar cookies, brown sugar, coconut, cookie exchange, maraschino cherries, pecans, powdered sugar, quick oats, vanilla

Ingredients

Crust Ingredients

  • 1 cup flour
  • 1 cup oats I used quick oats
  • 1 cup brown sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter

Filling Ingredients

  • 2 eggs
  • 1 cup brown sugar
  • 1 teaspoon vanilla
  • 2 tablespoons flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup shredded coconut
  • 1 cup drained maraschino cherries quartered (save the juice)
  • 1/2 cup pecans chopped

Topping Ingredients

  • 1 1/2 tablespoons butter softened
  • 1 cup powdered sugar
  • 4 to 5 tablespoons reserved cherry juice
  • 1/4 teaspoon vanilla
  • 1/2 cup shredded coconut

Instructions

  • Preheat the oven to 350 degrees. Prepare a nine-by-13-inch pan by spraying it with cooking spray.
  • In a mixing bowl, prepare the crust by combining the flour, oats, brown sugar, baking soda and salt, stirring to combine. Cut in the butter with a fork or a pastry cutter until it is mixed well and the mixture is coarse crumbs.
  • Press the mixture evenly into the bottom of the prepared pan, and bake for 10 minutes.
  • For the filling, beat the eggs in a mixing bowl. Beat in the brown sugar and vanilla until it is smooth.
  • Beat in the flour, baking powder and salt. Fold in the coconut and cherries, and then spread the batter evenly over top of the crust. Sprinkle the pecans over the top of the batter, and then bake for 25 minutes or until the top is lightly browned.
  • Let the bars cool completely before adding the topping.
  • For the frosting layer, add the butter, powdered sugar, cherry juice and vanilla to a bowl and whisk thoroughly. You want the mixture to easily coat the back of a spoon, but create the texture you like best. If it’s too runny, add more powdered sugar. If it’s too thick, add more cherry juice.
  • Spread the frosting over the top of the bars. (This will be a thin layer. If you want it thicker, double the ingredients.)
  • Finally, add the shredded coconut to a dry skillet over medium-low heat. Stir regularly until most of the coconut is lightly browned. Remove it from heat and sprinkle on top of the chews. Cut and serve, and store any leftovers in an airtight container.

Like I said, these were amazing. They’re definitely sweet, but since they feature the pecans and brown sugar, it’s not a sickeningly sweet dish. It’s actually decently balanced. I was also really glad I used vanilla instead of almond extract in these. I think the almond would have been good, but I also think it would have overshadowed some of the other flavors.

Also, I highly recommend the toasted coconut on top. That was fabulous.

And, as I predicted, these ended up on our office counter the day after I baked them, tempting our co-workers instead of just us, which is just as well.

I can deal with all of them grumping at me about their diets. I have to live with Joey.

This piece first appeared in print Oct. 31, 2024.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Exit mobile version