By Ann Hudson for the SNAP
Monday, December 3, 2012 —
Simple desserts to make for the holidays.
German Chocolate Chip Cake
1 (18.25-ounce) package German chocolate cake mix without pudding
1 (9.9-ounce) package coconut-pecan frosting mix
1 cup water
1/2 cup vegetable oil
1 (6-ounce) package semisweet chocolate mini-morsels
Sifted powdered sugar (optional)
Combine first 5 ingredients in a large mixing bowl; beat at low speed of an electric mixer 4 minutes. Stir in chocolate morsels; spoon into a greased and floured 10-inch bundt pan. Bake at 350° for 1 hour and 5 to 10 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan 10 minutes; remove from pan and let cool completely on a wire tack. Sprinkle with powdered sugar, if desired.
Yield: One 10-inch cake.
1-1/2 cups cold milk
1 cup whipping cream, divided
1 package (3.4 ounces) instant vanilla pudding mix
1 teaspoon pumpkin pie spice
1 cup canned or cooked pumpkin
Additional pumpkin pie spice for garnish
In a bowl, combine milk, 1/2 cup cream, pudding mix and pie spice; whisk until thickened and smooth, about 2 minutes. Stir in pumpkin. Spoon into dessert dishes. Whip the remaining cream until stiff peaks form; place a dollop on each serving of pudding. Sprinkle with pie spice. Serve with gingersnaps if desired.
Yield: 4-6 servings.
Chewy Brownie Cookies
2/3 cup shortening
1-1/2 cups packed brown sugar
1 tablespoon water
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/3 cup baking cocoa
1/2 teaspoon salt
1/4 teaspoon baking soda
2 cups (12 ounces) semisweet chocolate chips
1/2 cup chopped walnuts or pecans, optional
In a large mixing bowl, cream shortening, sugar, water and vanilla. Beat in the eggs. Combine flour, cocoa, salt and baking soda; gradually add to creamed mixture and beat just until blended. Stir in chocolate chips and nuts if desired. Drop by rounded teaspoonsfuls 2 inches apart on ungreased baking sheets. Bake at 375° for 7-9 minutes; do not overbake. Cool 2 minutes before removing to wire racks.
Yield: 3 dozen.