Tag: dessert

Sopapilla and Cheesecake | lookingjoligood.blog Sopapilla Cheesecake Bars (Crescent Roll Cheesecake)
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Sopapilla Cheesecake Bars (Crescent Roll Cheesecake)

LauraJoli LookingJoliGoodLeave a comment

Sopapilla is a traditional fried pastry that originated in Latin American and Southwestern U.S. cuisine. It is typically made from a simple dough of flour, water, and a leavening agent like baking powder, which is then rolled out, cut into squares or triangles, and deep-fried until golden and puffy.When fried, sopapillas develop a hollow interior, making them perfect for filling with sweet or savory ingredients.

Sopapilla and Cheesecake | lookingjoligood.blog
this photo is from the Pillsbury website

This recipe is a combination of Sopapilla and Cheesecake! Sopapilla Cheesecake Bars are a delicious dessert that combines the flavors of sopapillas and cheesecake. This simple recipe comes together in just 15 minutes of prep time, thanks to the convenient shortcut of using Pillsbury refrigerated crescent dinner rolls.I like to make this the night before and serve it while opening gifts on Christmas morning. It is a simple yet delicious breakfast . Here’s how to make them:

Ingredients

  • 2 cans (8 oz each) refrigerated Pillsbury™ Original Crescent Rolls
  • 2 packages (8 oz each) cream cheese, softened
  • 1 ½ cups granulated sugar, divided
  • 1 teaspoon vanilla extract
  • ½ cup butter, melted
  • 1 tablespoon ground cinnamon

Instructions

this photo is from the Pillsbury website
  1. Preheat the Oven: Preheat your oven to 350°F (175°C).
  2. Prepare the Baking Dish: Unroll one can of crescent rolls and place it in the bottom of an ungreased 13×9-inch baking dish. Stretch the dough to cover the bottom, pressing the perforations to seal.
  3. Make the Cream Cheese Filling: In a medium bowl, beat the softened cream cheese with 1 cup of the sugar and the vanilla extract until smooth.
  4. Spread the Filling: Pour the cream cheese mixture over the crescent roll layer in the baking dish, spreading it evenly.
  5. Top with Second Layer of Dough: Unroll the second can of crescent rolls and place it on top of the cream cheese layer. Pinch seams together to seal.
  6. Add Toppings: Drizzle the melted butter evenly over the top layer of dough. In a small bowl, mix the remaining ½ cup of sugar with the cinnamon and sprinkle this mixture over the butter.
  7. Bake: Bake in the preheated oven for 30-35 minutes or until the bars are set and lightly golden brown.
  8. Cool and Serve: Let cool for about 30 minutes before cutting into squares. For easier cutting, refrigerate for a bit before serving.
Sopapilla and Cheesecake | lookingjoligood.blog
This photo is from the Pillsbury website

These bars can be served warm, chilled, or at room temperature. I prefer to eat them warm. You can add a little pizzazz by drizzling them with honey, melted chocolate, caramel or Nutella! Enjoy your delicious Sopapilla Cheesecake Bars!

Tips: This sopapilla cheesecake dessert needs to be stored in the refrigerator. To rewarm, microwave on 50% power 5 to 10 seconds.

Link to Pillsbury’s recipe: https://www.pillsbury.com/recipes/sopapilla-cheesecake-bars/65ec128f-2acc-417b-8745-06c182d3134a

Laura lookingjoligood.wordpress.com
Saltine Cracker Toffee | lookingjoligood.blog Saltine Cracker Toffee
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Saltine Cracker Toffee

LauraJoli LookingJoliGoodLeave a comment

I remember as a child a classmate would bring homemade Saltine Cracker Toffee to our class parties and special occasions. The combination of the crispy crackers, rich caramel, and smooth chocolate was irresistible, especially since caramel has always been a favorite of mine.

This easy and irresistible treat combines crunchy saltine crackers with rich toffee, melted chocolate. Perfect for sharing at a holiday get together or gifting in festive tins during the holidays!

Prep Time: 30 minutes
Total Time: 2 hours 50 minutes
Servings: 32

Ingredients

Saltine Cracker Toffee | lookingjoligood.blog
  • 1 sleeve saltine crackers
  • 1 cup butter
  • 1 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 bag (11.5 oz) milk chocolate chips (about 2 cups)
  • 1 tablespoon candy sprinkles

Instructions

Step 1:
Preheat your oven to 350°F (175°C). Line a 15x10x1-inch baking pan with aluminum foil and coat the foil with cooking spray. Arrange the saltine crackers in a single layer on the pan.

Step 2:
In a 2-quart saucepan, melt the butter over medium heat. Add the sugar and salt, stirring frequently until the mixture reaches a boil. Continue boiling for 7 to 9 minutes, stirring often, until the mixture turns a light brown color. Remove from heat and stir in the vanilla extract. Immediately pour the toffee mixture over the crackers, spreading it evenly.

Step 3:
Bake for 13 to 15 minutes, or until the toffee is bubbly and golden brown. Remove the pan from the oven and sprinkle the chocolate chips over the top. Let them sit for 5 minutes to soften, then spread the melted chocolate evenly over the toffee. Top with candy sprinkles.

Step 4:
Allow the toffee to cool completely at room temperature, about 2 hours, or until the chocolate is firm. Break into pieces and enjoy. Store in an airtight container in the refrigerator for up to 1 week.

Variation Idea:
For a delicious twist, substitute the saltines with graham crackers, use packed dark brown sugar instead of granulated sugar, skip the chocolate chips, and sprinkle with chopped pecans instead

Saltine Cracker Toffee | lookingjoligood.blog

Enjoy!

Laura lookingjoligood.wordpress.com
Coffee Punch
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Coffee Punch

LauraJoli LookingJoliGoodLeave a comment

Smooth, creamy, and irresistible—this is the ultimate treat for special occasions! I discovered this recipe years ago and first made it for a church function, it was a crowd pleaser. Having a sweet tooth, I instantly fell in love with how rich and creamy it was! Since then, I’ve made it many times, and it’s always a hit. This drink is so indulgent it can even double as a dessert. If you prefer, you can use decaf coffee to make it.Make your punch bowl look extra festive by drizzling chocolate and or caramel syrup along the inside before adding the coffee punch.

Prep Time: 10 minutes
Chill Time: 30 minutes (or overnight)
Total Time: 40 minutes
Servings: 20
Yield: 1 large punch bowl

Ingredients

  • 2 cups boiling water
  • 1 cup white sugar
  • 1 (2-ounce) jar instant coffee granules (e.g., Nescafe®)
  • 1 gallon 2% milk
  • ½ gallon vanilla ice cream
  • ½ gallon chocolate ice cream

Instructions

  1. Prepare the Coffee Base
    In a large bowl, combine the boiling water, sugar, and instant coffee granules. Stir until the sugar and coffee are fully dissolved. Refrigerate for at least 30 minutes or up to overnight to chill.
  2. Assemble the Punch
    Transfer the chilled coffee mixture to a large punch bowl. Add the milk, vanilla ice cream, and chocolate ice cream.
  3. Mix and Serve
    Gently stir the punch until the ice cream starts to melt, creating a creamy and frothy consistency. Serve immediately.

Enjoy this crowd-pleasing, indulgent coffee punch at your next gathering!

Laura lookingjoligood.wordpress.com
Ooey Gooey Butter Cookies
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Ooey Gooey Butter Cookies

LauraJoli LookingJoliGoodLeave a comment
Cake Mix Ooey Gooey Butter Cookies | lookingjoligood.blog

Several years ago, I had a version of these cookies while my sister-in-law’s mother was visiting for Christmas. They left such an impression that I’ve thought about them often ever since. Recently, I decided to track down the recipe and give it a try.

Trust me, if you make these Ooey Gooey Butter Cookies, you’re going to have a hard time resisting them. They’re soft, chewy, and bursting with a rich buttery flavor that makes them absolutely irresistible. Perfect for any occasion, they’re the kind of treat that disappears as soon as they hit the plate.

I found this recipe on the Betty Crocker site and wanted to share it with you. I’ve included the link to their recipe and video guide below—happy baking! And don’t say I didn’t warn you—they’re dangerously good!

Ingredients

  • 1 package (8 oz) cream cheese, softened
  • ½ cup unsalted butter, softened
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1-2 cups powdered sugar (for rolling)

Instructions

  1. Preheat the Oven: Heat your oven to 350°F (175°C).
  2. Mix Wet Ingredients: In a large mixing bowl, combine the softened cream cheese and butter. Use an electric mixer to beat until smooth. Then add the egg and vanilla extract, mixing until well blended.
  3. Add Cake Mix: Gradually stir in the yellow cake mix until fully combined. The dough will be thick and slightly sticky.
  4. Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This step makes it easier to handle.
  5. Form Cookie Balls: Once chilled, scoop out small portions of the dough and roll them into balls about 1 inch in diameter.
  6. Coat in Powdered Sugar: Roll each ball in powdered sugar until fully coated.
  7. Bake: Place the cookie balls on ungreased cookie sheets, spaced about 1 inch apart. Bake for 9 to 11 minutes or until the edges are set but the centers remain soft.
  8. Cool and Serve: Allow the cookies to cool on the baking sheet for about 2 minutes before transferring them to a wire rack to cool completely. Optionally, you can sprinkle more powdered sugar on top before serving.

Tips

  • For variations, consider using different cake mixes like chocolate or lemon.
  • Ensure all ingredients are at room temperature for better mixing.
  • Store leftover cookies in an airtight container at room temperature for up to three days (there is no way these cookies are still going to be around three days later. 😉)

Enjoy these delicious gooey butter cookies that are sure to be a hit with family and friends!

Betty Crocker’s recipe:
https://www.bettycrocker.com/recipes/cake-mix-gooey-butter-cookies/f7a9017b-870f-4b20-b37f-392f53c65fbc!
https://www.bettycrocker.com/videos/cake-mix-gooey-butter-cookies

Laura lookingjoligood.wordpress.com
Peppermint Bark
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Peppermint Bark

LauraJoli LookingJoliGood2 Comments

A festive and easy-to-make treat that’s perfect for gifting or enjoying yourself:

Ingredients:

  • 12 ounces white chocolate chips
  • 12 ounces dark chocolate chips1
  • 1/4 cup crushed peppermint candy canes

Instructions:

  1. Melt the chocolates: Melt the white chocolate chips in a microwave-safe bowl in 30-second increments, stirring in between, until smooth.
  2. Spread the white chocolate: Spread the melted white chocolate onto a parchment-lined baking sheet.
  3. Melt the dark chocolate: Melt the dark chocolate in the same way.
  4. Drizzle the dark chocolate: Drizzle the dark chocolate over the white chocolate, creating a marbled effect.
  5. Sprinkle with candy canes: Sprinkle the crushed peppermint candy canes over the top.
  6. Chill and break: Let the bark cool completely, then break it into pieces.

Tip: For a fun twist, add other ingredients like chopped nuts or dried fruit to the white chocolate layer before adding the dark chocolate. 🎄

This recipe is quick, easy, and always a crowd-pleaser!

Laura lookingjoligood.wordpress.com
Sweet potato casserole | lookingjoligood.blog Sweet Potato Casserole
Delicious Recipes

Sweet Potato Casserole

LauraJoli LookingJoliGood2 Comments

I am sharing this recipe again this year because it is my favorite holiday side dish. I just finished preparing it for our dinner tomorrow and I cannot wait to eat it along with the other delicious thing we will be having for Thanksgiving dinner tomorrow.

Ingredients

Sweet potato casserole | lookingjoligood.blog
  • 4 cups sweet potato, cubed*
  • 1/2 cup white sugar
  • 2 eggs, beaten
  • 1/2 tsp cinnamon
  • 1/2 teaspoon salt
  • 4 tablespoons butter, softened
  • 1/2 cup milk
  • 1/2 teaspoon vanilla extract
  • 1/2 cup packed brown sugar
  • 1/3 cup all-purpose flour
  • 3 tablespoons butter, softened
  • 1/2 cup chopped pecans

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium-high heat until tender; drain and mash. (or use canned yams and skip this step altogether.)
  2. In a large bowl, mix together the sweet potatoes, white sugar, eggs, cinnamon, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9×13 inch baking dish.
  3. In a medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
  4. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

*If you’re using fresh sweet potatoes, you’ll need four to six sweet potatoes to get four cups, depending on their size. One 15-ounce can of sweet potatoes is equal to one cup of fresh sweet potatoes. 

If you try it, please let me know!  I have a feeling that you will love it too!

Laura lookingjoligood.wordpress.com
sweet-potato-casserole | lookingjoligood.wordpress.com Sweet Potato Casserole
Delicious Recipes

Sweet Potato Casserole

LauraJoli LookingJoliGoodLeave a comment

I look forward to Thanksgiving dinner every year for one reason.  It is not the turkey or the mashed potatoes.  It isn’t even the pies and desserts, although those are great too.  The reason I look forward to Thanksgiving is this awesome Sweet Potato Casserole!  It is so delicious!!!

I have shared this the last few years, but it is my favorite thing to eat, so I am sharing it again today.  I’ll be dreaming about this all night!

sweet-potato-casserole | lookingjoligood.wordpress.comIngredients

  • 4 cups sweet potato, cubed
  • 1/2 cup white sugar
  • 2 eggs, beaten
  • 1/2 tsp cinnamon
  • 1/2 teaspoon salt
  • 4 tablespoons butter, softened
  • 1/2 cup milk
  • 1/2 teaspoon vanilla extract
  • 1/2 cup packed brown sugar
  • 1/3 cup all-purpose flour
  • 3 tablespoons butter, softened
  • 1/2 cup chopped pecans

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium-high heat until tender; drain and mash. (or use canned yams and skip this step altogether.)
  2. In a large bowl, mix together the sweet potatoes, white sugar, eggs, cinnamon, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9×13 inch baking dish.
  3. In a medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
  4. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

If you try it, please let me know!  I have a feeling that you will love it too!

Laura lookingjoligood.wordpress.com

I would love for you to follow me on Twitter, Instagram,  Pinterest, and Facebook. You can find me as Looking Joli Good on all four.

sweet-potato-casserole | lookingjoligood.wordpress.com Sweet Potato Casserole
Delicious Recipes

Sweet Potato Casserole

LauraJoli LookingJoliGoodLeave a comment

I look forward to Thanksgiving every year for one reason.  It is not the turkey or the mashed potatoes.  It isn’t even the pies and desserts, although those are great too.  The reason I look forward to Thanksgiving is this awesome Sweet Potato Casserole!  It is so delicious!!!  We are going to my in law’s house this year  for Thanksgiving and I knew that no matter what else I would be making to bring I was also going to be making this!  I just finished prepping it and it will be in the oven soon.  I cannot wait to eat this tomorrow!

sweet-potato-casserole | lookingjoligood.wordpress.comIngredients

  • 4 cups sweet potato, cubed
  • 1/2 cup white sugar
  • 2 eggs, beaten
  • 1/2 tsp cinnamon
  • 1/2 teaspoon salt
  • 4 tablespoons butter, softened
  • 1/2 cup milk
  • 1/2 teaspoon vanilla extract
  • 1/2 cup packed brown sugar
  • 1/3 cup all-purpose flour
  • 3 tablespoons butter, softened
  • 1/2 cup chopped pecans

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash. (or use canned yams and skip this step all together.)
  2. In a large bowl, mix together the sweet potatoes, white sugar, eggs, cinnamon, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9×13 inch baking dish.
  3. In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
  4. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

lookingjoligood.wordpress.com

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Delicious Recipes

Celebate Pie Day with NESTLÉ® TOLL HOUSE® Chocolate Chip Pie

LauraJoli LookingJoliGood2 Comments

Happy Pie Day! To celebrate, here is the recipe of one of my very favorite pies

NESTLÉ® TOLL HOUSE® Chocolate Chip Pie

Top it with some vanilla ice cream and you might just think that you have died and gone to Heaven!

Prep:15 mins Cooking: 55 mins Cooling:15 mins Yields:8

Ingredients

Happy Pie Day! To celebrate, here is the recipe of one of my very favorite pies NESTLÉ® TOLL HOUSE® Chocolate Chip Pie| lookingjoligood.wordpress.com
photo credit to http://www.verybestbaking.com

1 unbaked 9-inch (4-cup volume) deep-dish pie shell *
2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) butter, softened
1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts
Sweetened whipped cream or ice cream (optional)
Directions

PREHEAT oven to 325° F.

BEAT eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.

BAKE for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack. Serve warm with whipped cream or ice cream, if desired.

* If using frozen pie shell, use deep-dish style, thawed completely. Bake on baking sheet; increase baking time slightly.

https://www.verybestbaking.com/recipes/28218/nestle-toll-house-chocolate-chip-pie/

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Delicious Recipes

Caramel Popcorn

LauraJoli LookingJoliGoodLeave a comment

A few weeks back my friends and I celebrated “Friendsgiving”  One of my friends made some delicious homemade caramel popcorn.  For me it was love at first bite!  She gave me the recipe and I have been enjoying homemade caramel ever since!  So simple and delicious.  While I prefer to eat all of this homemade caramel popcorn myself, this recipe is perfect for giving away as gifts during the holiday season.

Homemade Caramel Popcorn | lookingjoligood.wordpress.com

Caramel Popcorn

Ingredients:
1/2 to 3/4 unpopped popcorn
(simple instructions below on how to pop kernels in the microwave using a brown paper lunch bag.)
2/3 cup granulated sugar
1/2 cup butter
1/4 cup white corn syrup
2 teaspoons vanilla
Optional: chopped nuts, sprinkles, chopped candy bars, M&M’s
Directions:
1. Pop popcorn and place in a large metal bowl.
2. Combine sugar, butter and corn syrup in heavy cooking pan.
3.Cook on medium heat; stir constantly.
4. When sauce turns medium caramel color, remove from heat and add vanilla.
**Warning: Be extra careful!  The caramel is so super hot that if even a tiny bit gets on your skin it will burn soooooo bad!  Also, don’t stand directly over the pan  when you add the vanilla.  It will bubble and steam when you add it to the hot mixture.**
5. Immediately pour over popcorn and stir with a long handled metal or wooden spoon.
6. Enjoy and try not to eat the whole thing yourself 😉
Paper Bag Popcorn Popping:
  1. Measure 1/2 cup popcorn kernels into a lunch sized paper bag.
  2. Loosely fold just the very top of the bag over so the kernels don’t spill out. Tape it shut (or you may end up with a microwave full of popcorn!)
  3. Lay the bag in the microwave taped side down.  Shake the kernels to spread them out evenly in the bag.
  4. Microwave until there are no more than 3 seconds between popping sounds. (My microwave usually takes 2 min 30 seconds, but I stand by and listen very closely!)
  5. Carefully remove the bag and open it carefully, the popcorn is hot! Enjoy!