BIZZY BAKES

We tend to think of wontons as a savory wrap but it works as well with sweet fillings.  Since, I made chocolate wontons, I knew this was my secret weapon for interesting desserts.  Chop up some apples. Add a little sugar and use that as a filling.  Try a little marshmallow cream with a few chocolate chips.  Use your imagination and bring variety to the dessert table. Creamy Pumpkin Wontons Ingredients: 30 - 40 wontons 1 small can of pumpkin 3/4 cup of cream cheese 1 teaspoon of pumpkin pie spice hot oil about 1 1/2 inches deep in saucepan (large) Method: Heat the oil in a pot or deep frying pan. Lay out the wontons.  Put water around the edges of one wonton, at a time.  Put a small amount of cream cheese on the wonton. Top with a  small amount of pumpkin. Fold into a triangle and seal by pushing around the entire edge with your finger. Continue doing 3 or 4 of these. Drop a few at a time into the hot oil. Turn over after a minute or...

My darling daughter (in-law) brought me a brownie pan, one with separate squares for each brownie and I made little cheesecakes in it.  Actually, two of my granddaughters made the cheesecake under a little guidance. I used an old recipe of mine that I have used for years when I want a light tasting cheesecake.  The squares were adorable but I could not get them out of the pan without damaging them.  I am sure brownies will work better. Easy Cheesecake from Moms Who Think The only difference between my recipe and this is that I used brown sugar with the sour cream and vanilla. Ingredients: 2 packages (8 ounces each) cream cheese, softened 2/3 cup sugar 3 large eggs 1/2 teaspoon vanilla 3 tablespoons (brown) sugar 8 ounces sour cream 1 teaspoon vanilla Easy Cheesecake Beat cream cheese, 2/3 cup sugar, 3 eggs, and 1/2 teaspoon vanilla with mixer until smooth.  Pour into well greased brownie square molds. Ba...

Chocolate Cream Mousse  ( this recipe is from Kraft Foods ) Ingredients: 3 ounces semi-sweet chocolate 3 ounces whipped cream cheese 1 teaspoon vanilla1 7 ounce jar of marshamallow fluff or creme 2 cups thawed  whipped topping Method: Microwave chocolate on high at 15 second intervals or until chocolate is completely melted when stirred.  Cool slightly. Beat cream cheese and vanilla in large bowl with electric mixer on medium speed until well blended.  Add chocolate and marshmallow cream. Beat until well blended.  Gently stir in 2 cups of the whipped topping. Place in a serving bowl or in individual cups. If you want, top with additional whipped cream. Eat and enjoy. ****I froze this and it was even better.**** Linked to     Making Monday       Simple Supper Tuesday      Treasure Box Tuesday      ...

The Jewish holiday of Shavuot has just passed.  One of the customs is to have dairy on the holiday and I make cheesecake each year.  Depending on the company who is coming, the number of cakes are determined.  This year, being a quieter year with only one of the couples visiting, I made a strawberry cheesecake, at hubby's request. Cheesecake feels naughty to eat.  It is rich and creamy and filled with delicious and "forbidden ingredients.  This year, I made one without heavy cream so I can be a bit virtuous.  I never care too much.  This is a once a year splurge of calories. It is usually made with a graham cracker crust and I have made it with a nut crust to keep it gluten-free but this is one dish when the crust just doesn't matter.  We are going for the creamy and that is the bottom line. I did splurge on the strawberries  putting a layer on the cream cheese layer and again on the sour cream topping.  Such a good idea...........

This is such a simple recipe and it is a delight to eat.  I love apples and I have made apple noodle* kugels which are better than this dish but takes a little more work.  I make the kugels for the holidays and Shabbat.  This is more for everyday.  I was experimenting with apple recipes, at the time, had apples in everything from slaws to bread pudding.  It was fun since I knew, ahead of time, I would like each and every dish. Apple Noodles (adapted from Apple Recipes) This can be served as a dessert as well as a side dish. Ingredients: 1 pound (gluten-free) noodles ¼ cup butter 6 apples, peeled, sliced ¾ cup sugar ½ teaspoon cinnamon Method: Bring a large pot of water to a boil over high heat; add noodles and cook until al dente, 9 to 11 minutes. Drain and set aside. Melt butter in a large skillet over medium heat. Add apples and cook until crisp-tender, about 5 minutes. Add sugar and cinnamon; stir to coat. Add reserved noodles to pan; stir to coat...

Here it is the first Friday of the month and the bells are ringing for Ina Fridays.  I have been in many groups and I am finding, the once a month format, to be the most comfortable, for me.  I do like weekly such as my Donna Hay group but how many weekly groups can one handle, especially if two are scheduled for the same day? I had a wonderful cake scheduled to bake for this Dessert month but I simply never got to it.  This was not my month for baking.  In one week, I messed up on two cakes.  One, I misread the amount of flour and the second, I can't imagine what I did wrong, but certainly something was not right. Although drinks usually are planned for the first week of the month, this smoothie, seemed to be the ultimate of desserts, refreshing, filling and sweet.  Needless to say - delicious... ... Strawberry Banana Smoothie (adapted from Ina Garten ) Ingredients : 1/2 pint strawberries 1 ripe banana 1/4 cup orange juice 1/2 cup skim milk 1/4 c...

With real excitement, I made the creme brulee for Baking with Dorie, BWD , ahead of time.  I was curious about creme brulee, never having made it before.  I had heard all kinds of nightmare stories about how difficult this is to do but I don't understand that. There are not many ingredients and the steps are simple.  I am not sure why I have always heard that this recipe was daunting.  My only issue was that I had to use the broiler rather than a torch and it did not come out the way it should although it was fine, just not as pretty. Baking With Dorie: Crème Brûlée was chosen by Grapefruit for Baking with Dorie.   It is a fantastic choice.  This is a creamy delight.  I love this kind of dessert, smooth and light and cool on a hot day.  The recipe is in Dorie Greenspan's book, Baking from My Home to Yours and on Grapefruit's blog.  To see what others have done, check out the BWD site.    Come join us in the future.  We have...