Desserts Archives - Taste and Review

Mud Hen Crunch Bars

November 20, 2019/0 Comments/in Desserts /by Cherie DeBrule

Print

Mud Hen Crunch Bars

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews

Author: Cherie | Taste & Review
Prep Time: 10 min
Cook Time: 40 min
Total Time: 50 min

Print Recipe

Ingredients

Scale

1 tablespoon Crisco All-Vegetable Shortening

1 cup butter

1 cup sugar

5 eggs

1 1/2 cups flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup ripple potato chips, crushed

1 cup pretzel sticks, crushed

1 1/2 cup mini marshmallows

3/4 cup semi-sweet chocolate chips

3/4 cup butterscotch baking chips

1 cup light brown sugar, packed

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 355ºF. Grease a 9 by 13 inch pan with Crisco.

For this recipe you will need 2 medium size bowl or use a mixing bowl. One for the bottom layer and the second bowl will be for the top layer.

In a medium size mixing bowl combine the butter and sugar. Beat it till it is creamed together.

Add 1 whole egg and 2 egg yolks. Beat the mixture till the eggs well combined.

Add flour, baking powder, and salt. Beat the mixture for another 2 minutes. Then spread the mixture in the greased pan. The dough will be sticky. Use a butter knife to smooth and level it out in the pan.

Put the crushed ripple potato chips, crushed pretzel sticks on the next layer. Use a fork to spread it even and push into the dough.

Then sprinkle on the chocolate chips, butterscotch chips, and mini marshmallows. Keep chips and marshmallows away from the edge of pan.

For the last layer you will need another medium size bowl. Beat 4 egg whites until stuff. Add the brown sugar. Then using a spatula to spread the brown sugar meringue mixture on top.

Bake at 350ºF for 40 minutes. Allow to cool completely before cutting into squares. Store airtight at room temperature for up to 3 days.

Nutrition

Serving Size: 12-24
Calories: 342
Sugar: 24.3g
Sodium: 282mg
Fat: 17g
Saturated Fat: 9.3g
Carbohydrates: 43.2g
Fiber: 1g
Protein: 4.8g
Cholesterol: 56mg

Chocolate Football Cookies

January 31, 2019/0 Comments/in Cookie, Desserts /by Cherie DeBrule

Print

Chocolate Football Cookies

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews

Author: Bryon | Taste & Review
Prep Time: 25 min
Cook Time: 2 min
Total Time: 1 hr

Print Recipe

Ingredients

Scale

30 Townhouse Original Crackers (oval shaped)

30 Townhouse Pretzel Crackers (oval shaped)

16 ounces Chocolate Candiquick, (1 whole package)

16 ounces Vanilla Candiquick, (1 whole package)

16 ounces Coconut Pecan Frosting

16 ounces Strawberry Marshmallow Frosting

Cook Mode Prevent your screen from going dark

Instructions

This recipe has many variations depending on how much you want to make, type of filling, type or cracker, and type of frosting you use. We made 2 different kinds-German Chocolate Cookies and White Chocolate Strawberry Cookies.

To Make The German Chocolate Cookies:

Take out a baking sheet and line with parchment paper. When you make the cookies assemble them on the parchment paper so your counter doesn’t make a mess. Spread one side of the pretzel cracker with the coconut pecan frosting. Then stack another pretzel cracker on top to sandwich it. Repeat this process till you run out of crackers or until your desired amount. Place the cookies in the freezer for 15 minutes.

After the cookies have cooled. Melt the Chocolate Candiquick in the microwaveable tray that it comes in. Make it according to the package. Do not over heat the chocolate and stir often.

Take out another baking sheet and line with parchment paper. When the chocolate is all melted dip the cookies in with a fork. When the chocolate is on all sides you can take it out and place on the parchment paper to set. Repeat this pattern till all the cookies are chocolate coated dipped.

Place the dipped cookies back to the freezer for 10 minutes.

Melt Vanilla Caniquick in the in the microwaveable tray that it comes in. Make it according to the package. When it is all melted pour it into a Ziploc bag.

Take out the cookies from the freezer. Clip the corner of the ziploc bag and pipe the football stiches on each cookie.

Give it a few minutes to all the cookies to set then place the cookies back in the freezer in an air tight container till you are ready to serve.

To Make The White Chocolate Strawberry Cookies:

Follow the same process as above just swap a few ingredients. Swap the Townhouse Pretzel Crackers for the Townhouse Pretzel Crackers. Use the Vanilla Candiquick for dipping the cookies. For the filling use Strawberry Marshmallow Frosting. Pipe the football laces with the Chocolate Candiquick.

Notes

This recipe has many variations depending on how much you want to make, type of filling, type or cracker, and type of frosting you use.

Nutrition

Serving Size: 30
Calories: 224
Sugar: 15g
Sodium: 83mg
Fat: 13g
Saturated Fat: 6g
Carbohydrates: 24g
Fiber: 2g
Protein: 2g
Cholesterol: 3mg

White Chocolate Snowman Cheeseball

January 2, 2019/1 Comment/in Appetizers, Christmas, Desserts, Dip /by Cherie DeBrule

Print

White Chocolate Snowman Cheeseball

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews

Author: Cherie | Taste & Review
Prep Time: 25 min
Total Time: 25 minutes

Print Recipe

Ingredients

Scale

3 (8 ounce packages) cream cheese, room temperature

¾ cup powdered sugar

6 tablespoons light brown sugar

2 ½ cup white chocolate chips, melted

Sweetened coconut flakes (14 ounce package)

1 tablespoon coconut oil

1 small carrot

Christmas M&M’s

Semi sweet chocolate chips

Mini semi sweet chocolate chips

Pretzel sticks

Ribbon for scarf

Cook Mode Prevent your screen from going dark

Instructions

Make The Snowman Cheeseballs:

In a mixing bowl combine cream cheese, brown sugar, powdered sugar. Beat until the mixture is creamy and smooth about 2 minutes.

In a medium microwave bowl melt the white chocolate chips and coconut oil in 20 second intervals, stirring after each. Keep going until the white chocolate is melted and smooth.

Using a rubber spatula combine the melted white chocolate to the cream cheese mixture. Continue to beat until the cream cheese mixture is well combined.

Wrap plastic wrap on the bowl and place in the freezer for 2 hours. The cream cheese mixture will be firm and chilled.

Take out the cream cheese mixture and using your hands roll the cream cheese into 3 balls.

After all 3 balls are made dip the cream cheese balls into a medium size bowl of sweetened coconut. Each ball should then be covered in coconut.

Arrange the 3 coconut dipped balls on top of each other on a nice serving plate.

Decorate The Snowman:

To make the eyes use semi sweet chocolate chips.

The nose is a carrot. Take a small carrot and cut it into a small size carrot shaped nose and press into the snowman’s face.

The snowman’s smile is mini semi sweet chocolate chips.

Use a ribbon around the neck the make the scarf and tie it at the side.

Take 2 pretzel sticks and stick one on the left side and the other on the right side to make the arms.

Use Christmas M&M’s for buttons on his body.

Notes

Serve with graham crackers, vanilla wafers, or ginger snaps.

Nutrition

Serving Size: 30
Calories: 186
Sugar: 14.4g
Sodium: 88mg
Fat: 13.4g
Saturated Fat: 8.3g
Carbohydrates: 14.6g
Fiber: .2g
Protein: 2.4g
Cholesterol: 27mn

Reindeer Chow

December 31, 2018/0 Comments/in Chocolate, Christmas, Desserts, Snack /by Cherie DeBrule

Print

Reindeer Chow

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews

Author: Cherie | Taste & Review
Prep Time: 10 min
Cook Time: 2 min
Total Time: 12 min

Print Recipe

Ingredients

Scale

6 cups Rice, Corn, or Wheat Chex cereal
1 cup semisweet chocolate chips
1/2 cup creamy peanut butter
1 cup dry brownie mix
12 ounces (1 bag) Christmas M&M’s
8 ounces (1 bag) Reese’s peanut butter bells, cut into pieces
2 cups pretzel sticks

Cook Mode Prevent your screen from going dark

Instructions

Pour the cereal in a large bowl and set aside.

In a medium size microwavable bowl, combine the semisweet chocolate chips and peanut butter. Microwave for a minute then stir with a spatula. Keep microwaving every 30 seconds until the chocolate peanut better is melted and smooth.

Pour the chocolate peanut butter mixture over the cereal and gently stir using a spatula. Keep going till all the cereal is coated.

Next slowly add in the dry brownie mix. Keep tossing and gently turning the cereal until the cereal is coated with the brownie mix.

Take out a large piece of parchment paper and spread the cereal mixture in a singe layer.

Wait till the mixture is completely dry, about an hour or more. Then poor the cereal mixture into a big bowl.

Then cut the Reese’s peanut butter bells into pieces and add it to the big bowl with the cereal mixture. Add the Christmas M&M’s and pretzel sticks. Stir till the mixture is combined and serve!

Nutrition

Serving Size: 20
Calories: 604
Sugar: 19.5g
Sodium: 385mg
Fat: 38.2g
Saturated Fat: 9.1g
Carbohydrates: 57.3g
Fiber: 4.2g
Protein: 17.8g
Cholesterol: 6.8mg

Low Carb Raspberry Swirled Cheesecakes

October 1, 2018/0 Comments/in Desserts, Low Carb /by Cherie DeBrule

Print

Low Carb Raspberry Swirled Cheesecakes

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews

Author: Cherie | Taste & Review
Prep Time: 20
Cook Time: 20
Total Time: 40

Print Recipe

Ingredients

Scale

Crust Layer

1 1/2 cups bob’s red Mill superfine natural almond flour from whole almonds
6 tablespoons butter ( 1 stick)
1/2 teaspoon cinnamon
1/2 tablespoon Swerve granular sugar

Cheesecake Layer

3 (8 oz) cream cheese, room temperature
3 large eggs
1 1/2 teaspoon vanilla extract
1 1/2 teaspoon lemon juice
1/4 teaspoon Himalayan salt
3/4 cup Swerve granular sugar
3/4 cup sugar-free red raspberry preserves
48 fresh raspberries

Cook Mode Prevent your screen from going dark

Instructions

To Make The Crust Layer

Preheat the oven to 350°F. Line your muffin pan with cupcake liners. This will make 3 dozen or
48 cheesecakes.
Melt the one stick of butter in a microwave bowl till it is completed melted.
Transfer the melted butter to a medium size bowl. Then add in the almond flour, cinnamon, and Swerve granular sugar.
Use a fork and stir till well combined.
Take a teaspoon and scoop out the crust mixture and press it into the bottom of a muffin tin. Repeat this till all the muffin tins have the crust mixture in them.
Bake in the oven for 5 minutes. The crust layers should be slight brown at this moment and crispy. Let them cool off while you make the cheese cake batter.

To Make The Cheescake Layer

Beat the cream cheese with an electric hand mixer or standing mixer until it is creamy.
Add in the vanilla extract, lemon, eggs, salt, and Swerve granular sugar. Beat until mixture is combined.
Divide mixture evenly among cups over almond crust layer. Each should be fill about ¾ of the way up to reserve room for when it rises in the oven.
Use a teaspoon of sugar-free red raspberry preserves and place on each cheesecake. Keep going till
all the cheesecakes have the jam on top. Then use a tooth pick or fork and swirl it in the batter to create a marble effect.
Bake in the oven at 350°F for 15 minutes. The raspberry cheesecakes will be slightly wiggly. Let them cool in refrigerator for 24 hours.
Place one raspberry on each cheesecake to decorate before serving.

Nutrition

Serving Size: 48
Calories: 113
Sugar: 6
Sodium: 64
Fat: 8
Saturated Fat: 4
Unsaturated Fat: 3
Trans Fat: 0
Carbohydrates: 10
Protein: 2
Cholesterol: 31

Low Carb Pumpkin Cream Pie Cookies

September 17, 2018/2 Comments/in Cookie, Desserts, Low Carb /by Cherie DeBrule

Print

Low Carb Pumpkin Cream Pie Cookies

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews

Author: Cherie | Taste & Review
Prep Time: 20
Cook Time: 15
Total Time: 180

Print Recipe

Ingredients

Scale

For The Cookie

1/2 cup butter (1 stick), softened
2/3 cup Splenda brown sugar blend
1/3 cup Swerve, The Ultimate Sugar Replacement, Granular
2 Large eggs
1 cup Libby 100% pure pumpkin
1 1/2 cup almond flour
2 teaspoon baking powder
1 teaspoon salt
2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground clove

For The Cream Filling

1/2 cup butter (1 stick), softened
1 (8 oz) cream cheese, softened
1 2/3 cup Swerve, The Ultimate Sugar Replacement – Confectioners
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 cup Smucker’s sundae syrup sugar free caramel

Cook Mode Prevent your screen from going dark

Instructions

For The Pumpkin Cookies

Preheat your oven to 350ºF.
Line 3 baking trays with parchment paper
Cream the butter, and the sugars in a mixer. Add in the 2 eggs and pumpkin. Mix well till is all combined.
Then add in the almond flour, baking powder, salt, ground cinnamon, nutmeg, ground ginger, and ground clove. Mix for another 2 minutes.
Set the mixing bowl with the pumpkin dough in the refrigerator and chill for an hour or overnight. While the dough is in the fridge you can make the cream filling.
Take out the refrigerated dough after it has been chilled, and using teaspoon scoop out the pumpkin batter and place dough on the prepared parchment paper baking tray. Allow them plenty of space for the cookie to spread. It should make about 36 cookies or 3 dozen that will be used to make the cookies. 36 cookie halves to make up 18 total finished.
Bake the cookies for 12-15 minutes.
Cookies will be super soft so allow 30 minutes or more to cool before frosting them.

For The Cream Filling

In a mixing bowl cream the butter, and cream cheese together. Then add the swerve sugar, vanilla extract, ground cinnamon, and caramel syrup. Mix until well combined.

To Assemble The Cookies

Match up two cookies that are similar in size. Turn the bottoms over and using a knife to spread it on both halves. If desired you can pipe the filling on with a piping bag or a zip bag with the corner cut off. Add the top cookie and press down to make it sandwhiched.
Place in a tupperware container and let them cool for 1 to 2 hours before serving.

Notes

Dough will be super soft and chewy. The key to this recipe is giving enough time for the cookies to cool before frosting and before serving.

Nutrition

Serving Size: 18
Calories: 302
Sugar: 26
Sodium: 185
Fat: 18
Saturated Fat: 10
Unsaturated Fat: 7
Trans Fat: 0
Carbohydrates: 34
Protein: 3
Cholesterol: 62

Keto Flourless Peanut Butter Cookies With Chocolate Chips

August 16, 2018/1 Comment/in Chocolate, Cookie, Desserts, Low Carb /by Cherie DeBrule

Print

Keto Flourless Peanut Butter Cookies With Chocolate Chips

★★★★★ 5 from 1 review

Author: Cherie | Taste & Review
Prep Time: 15
Cook Time: 12
Total Time: 27

Print Recipe

Ingredients

Scale

16.3 oz (1 jar) natural peanut butter
1 cup Truvia baking blend sugar
2 eggs
1 cup Lily’s dark chocolate chip

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350ºF.
Line 2 baking trays with parchment paper.
In a medium size bowl beat 2 eggs. Then combine the natural peanut butter and Truvia sugar.
Use a teaspoon to scoop up the peanut butter dough and then use your hands to roll into 1-inch balls. Place the rolled balls onto the parchment lined cookie sheet. Cookies should be arranged about 2 inches apart. Repeat this till all the dough is used up.
Take a fork to each ball of peanut butter dough and flatten each cookies by pressing down to create a pattern on each cookie.
Sprinkle the Lily’s dark chocolate chips on top of all the cookies. Use your hands and press down on the chocolate chips into the cookies.
Bake the cookies for 10 to 12 minutes or till lightly browned. Cool completely on wire rack.

Nutrition

Serving Size: 24
Calories: 209
Sugar: 14
Sodium: 101
Fat: 14
Saturated Fat: 4
Unsaturated Fat: 9
Trans Fat: 0
Carbohydrates: 18
Protein: 6
Cholesterol: 16

Peanut Butter & Chocolate Cheesecake Fat Bombs

May 23, 2018/4 Comments/in Desserts, Low Carb /by Cherie DeBrule

Print

Peanut Butter & Chocolate Cheesecake Fat Bombs

★★★★★ 5 from 4 reviews

Author: Cherie | Taste & Review
Prep Time: 15
Total Time: 30

Print Recipe

Ingredients

Scale

8 oz. cream cheese, softened to room temperature
1/2 cup creamy natural peanut butter no sugar added
1/4 cup organic coconut oil refined, plus 2 tablespoons.(in liquid state)
1 teaspoon pink Himalayan salt
¼ cup stevia
3/4 cup dark chocolate chips
3 oz Reese’s, sugar free peanut butter cups chocolate candy

Cook Mode Prevent your screen from going dark

Instructions

Line a small baking sheet with parchment paper and set aside.
Measure out ¼ cup organic coconut oil refined and place in a microwave bowl and microwave for 30 seconds or until melted. Then place the coconut oil, cream cheese, peanut butter, stevia, and salt into a stand mixer. Whisk through to combine all the ingredients using the paddle attachment. Then place the bowl in the freezer for 10 minutes to firm the peanut butter cheesecake batter.
Take out the peanut butter cheesecake batter from the freezer. Cut the Reese’s peanut butter cups in half and place on a small plate. Use a small teaspoon and your hands and roll out 20 balls. Place the peanut butter cup piece in the middle of each ball and roll with your hands. The Reeses’s should be hidden in the middle of the cheesecake ball. Place all the rolled balls onto the lined baking sheet and put back into the freezer.
While the peanut butter cheesecake balls are in the freezer you can make the chocolate drizzle. Combine the dark chocolate chips and 2 tablespoons coconut oil in a microwaveable bowl. Microwave it for 30 second intervals until the chocolate is melted. Stir with a spatula. Take the peanut butter cheesecake balls out of the freezer and drizzle the chocolate over the balls using a teaspoon. Place back in the freezer for another 10 minutes. Then take out the cheesecake balls and transfer them to an airtight container placing it back in the freezer till you are ready to serve.

Nutrition

Serving Size: 20
Calories: 171
Sugar: 7
Sodium: 164
Fat: 14
Saturated Fat: 7
Unsaturated Fat: 5
Trans Fat: 0
Carbohydrates: 9
Protein: 3
Cholesterol: 13

No Bake Cherry Cheesecake

April 17, 2018/1 Comment/in Desserts /by Cherie DeBrule

Print

No Bake Cherry Cheesecake

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews

Author: Bryon | Taste & Review
Prep Time: 10
Total Time: 10 minutes

Print Recipe

Ingredients

Scale

1( 8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1/3 cup fresh lemon juice
1 teaspoon vanilla extract
1 (9 ounce) graham cracker pie crust
1 ( 21 ounce) can cherry pie filling

Cook Mode Prevent your screen from going dark

Instructions

Place the softened cream cheese in a large mixing bowl and beat until the cream cheese is fluffy.
Slowly add in sweetened condensed milk and beat until smooth.
Then add the fresh lemon juice and vanilla extract, and beat till well combined.
Pour the cheesecake mixture into the prepared graham cracker pie crust and chill for 4 hours.
Top the cheesecake with cherry pie filling before serving.

Nutrition

Serving Size: 8
Calories: 505
Sugar: 34
Sodium: 275
Fat: 22
Saturated Fat: 10
Unsaturated Fat: 10
Trans Fat: 0
Carbohydrates: 70
Protein: 8
Cholesterol: 48

Blueberry Swiss Roll Cake

July 26, 2017/2 Comments/in Desserts, Fourth of July /by Cherie DeBrule

Print

Blueberry Swiss Roll Cake

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews

Author: Cherie | Taste & Review
Prep Time: 150
Cook Time: 12
Total Time: 162

Print Recipe

Ingredients

Scale

Cake Ingredients

4 eggs
1 teaspoon vanilla extract
3/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sifted cake flour
1/4 cup powdered sugar

Filling Ingredients

1 cup heavy whipping cream
1/4 cup sugar
1 cup blueberry preserves

Cook Mode Prevent your screen from going dark

Instructions

Make The Whip Cream Filling

Place heavy whipping cream and sugar into mixing bowl and mix on high speed until it turns into the whip cream. Then place whip cream filing into a smaller bowl and put aside in the fridge.

Make The Cake

Preheat the oven to 375ºF. Take parchment paper and line the jelly roll pan or baking sheet. In a mixing beat the eggs, vanilla extract, sugar on high till well combined. Then add in the cake flour, baking powder, and salt. Beat the cake mixture until dissolved. Pour the batter onto the prepared parchment paper. Bake for 12 minutes or until light brown. Then place a towel on the table and sprinkle the powdered sugar on it. Lift the parchment paper up off the pan and then flip the cake upside down onto the towel. Peel the parchment paper off the cake. Roll the cake tightly into the towel and let it cool.

Assembling The Cake

After cake has cool completely unroll the cake. Spread the blueberry preserves first with a spatula. Next add the whip cream on top on the blueberry preserves. Roll the cake and refrigerate it for 2 hours before serving.

Notes

Sprinkle it with powdered sugar and garnish with whip cream and blueberries.

Nutrition

Serving Size: 10
Calories: 328
Sugar: 39
Sodium: 108
Fat: 11
Saturated Fat: 6
Unsaturated Fat: 4
Trans Fat: 0
Carbohydrates: 54
Protein: 4
Cholesterol: 107

Posts

Ingredients

Instructions

Nutrition

Ingredients

Instructions

Notes

Nutrition

Ingredients

Instructions

Notes

Nutrition

Ingredients

Instructions

Nutrition

Ingredients

Crust Layer

Cheesecake Layer

Instructions

To Make The Crust Layer

To Make The Cheescake Layer

Nutrition

Ingredients

For The Cookie

For The Cream Filling

Instructions

For The Pumpkin Cookies

For The Cream Filling

To Assemble The Cookies

Notes

Nutrition

Ingredients

Instructions

Nutrition

Ingredients

Instructions

Nutrition

Ingredients

Instructions

Nutrition

Ingredients

Cake Ingredients

Filling Ingredients

Instructions

Make The Whip Cream Filling

Make The Cake

Assembling The Cake

Notes

Nutrition

Pages

Categories

Archive