Gain Tirade

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Posts tagged "dessert"

Butterscotch Oatmeal Bars


1 cup softened butter
2 cups brown sugar
2 eggs
2 teaspoons vanilla
2 1/2 cups flour
1 teaspoon baking soda
3 cups instant oats
1 can sweetened condensed milk
1 1/4 cups butterscotch chips
1 cup marshmallows
1 1/4 cups nuts (walnuts, pecans or almonds)


Set aside 2 Tbsp of the butter for filling.

Beat rest of butter and brown sugar with electric mixer.

Beat in eggs and vanilla.

Slowly add flour, baking soda and oats.

Spread 2/3 of mixture into 9X13 baking pan.

Melt reserved 2 Tbsp butter with sweetened condensed milk, butterscotch and marshmallows.

Stir over low heat until melted.

Add 3/4 cup of nuts.

Spread over top of oatmeal mixture.

Sprinkle the other 1/3 of oatmeal mixture on top of chocolate-butterscotch mixture.

Sprinkle remainder of nuts on top of oatmeal mixture.

Bake at 350 for 25 minutes.

A Hot Chocolatey Mess


Ganache Center

2/3 cup Heavy Cream

Scant 1/4 cup Ground Coffee

4 ounces Bittersweet Chocolate, Coarsely Chopped

3 Tbsp. Unsalted Butter, Softened

Cookie Batter

1/3 cup Almond Meal or Almond Flour

3 Large Eggs, Separated

Pinch of Salt

3/4 cup Sugar

6 Tbsp. Unsalted Butter, melted

8 ounces Bittersweet Chocolate, melted

1/3 cup Uncooked Cream of Wheat

3/4 cup Finely Chopped Toasted Cocoa Nibs

(Cocoa Beans Broken Into Small Pieces)

Whipped Cream

1 cup Whipping Cream

1 tsp. Vanilla Extract

1 Tbsp. Confectioners Sugar


1.) To make ganache: In a small saucepan, combine cream, 1/4 cup of water, and ground coffee. Heat of medium heat until hot. Remove from heat: let stand for 15 minutes. Strain cream mixture through a fine sieve into a clean 2 quart saucepan. Heat cream mixture over medium heat and bring just to a boil; remove from heat.

2.) Meanwhile, in a food processor with a metal blade attached, finely chop chocolate. With motor running, pour hot cream mixture through the feed cylinder. Add butter and process until chocolate and butter are melted. Line a 9-inch square baking pan with aluminum foil or plastic wrap, letting foil extend at two sides. Pour ganache into pan. Freeze until firm, about 1 hour.

3.) To make cookie batter: Spray eight 3.25 to 3.5 inch ramekins with cooking spray. Line bottoms with parchment circles, and spray again.*

4.) In a medium skillet over medium heat, cook almond meal  until lightly toasted and fragrant, stirring frequently, about 5 minutes. Turn meal onto a plate to cool.

5.) In a medium bowl, beat egg whites and salt with an electric mixer on medium-high speed until soft peaks begin to form. Shift mixer to high and gradually beat in sugar until whites stiffen.

6.) In a large bowl, combine almond meal, egg yolks, melted butter, melted chocolate, Cream of Wheat, and cocoa nibs; stir until blended. Fold in egg whites. Spoon mixture into a large food storage bag and snip a large hole in one corner. Pipe mixture into bottom of ramekins to cover, about 1/2 inch thick.

7.) Remove ganache from the freezer; lift from pan using foil ends. With a 2.25-inch round cutter, cut out 8 circles. Place a circle on the center of each ramekin. Pipe remaining batter over and around ganache to cover. Smooth tops. Freeze until firm, about 1 hour.

8.) Preheat oven to 375 degrees. Place ramekins on a baking sheet and bake until tops feel firm, 21 to 23 minutes. Allow to cool on the baking sheet 10 minutes.

9.) Place remaining ganache in a small saucepan and melt over low heat. To serve, run a knife carefully around the inside of the ramekins and invert cookies onto a plate. Remove paper. Drizzle with warm ganache and sugared cocoa nibs. 

**Thanks a lot for this Coasterbelly

Banana Nut, Cream Cheese, Nutella, White Chocolate Cake

The directions and ingredients are pictured above. I changed a few things. I added about a cup of white chocolate bits to the cake batter and half a cup finely chopped hazelnuts to the Nutella filling. Enjoy!

Perfect Pumpkin Pie


  • 1 (15 ounce) can pumpkin
  • 1 (14 ounce) can Sweetened Condensed Milk
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 (9 inch) unbaked pie crust


  1. Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
  2. Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

Lemon Vanilla Sugar Cookies


2 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 cup butter, softened

1 1/2 cups white sugar

1 egg

2 teaspoons vanilla extract

1 fresh lemon squeezed


Preheat oven to 375 degrees F 

(190 degrees C). In a small bowl, stir together 

flour, baking soda, and baking powder. 

Set aside.

In a large bowl, cream together the butter and 

sugar until smooth. Beat in egg, lemon juice 

and vanilla. Gradually blend in the dry 

ingredients. Roll rounded teaspoonfuls of 

dough into balls, and place onto ungreased 

cookie sheets.

Bake 8 to 10 minutes in the preheated oven, 

or until golden. Let stand on cookie sheet two 

minutes before removing to cool on wire racks.

I just whipped this up a little while ago. I felt it was semi-appropriate—I mean, it is food.

Pumpkin Beignets

Pumpkin Beignets:

1/2 teaspoon dry yeast

1/4 cup warm water (105º)

4 cups all-purpose flour

1 cup canned pumpkin puree

1/4 cup sugar

1/4 cup heavy cream

1/4 cup hot water

1 egg

2 tablespoons vegetable shortening

1/2 teaspoon salt

Vegetable oil, for frying

Maple Glaze:

3 tablespoons butter

1/4 cup maple syrup

1 cup powdered sugar

For pumpkin beignets:

Sprinkle yeast over warm water in a small bowl, stirring to dissolve. Let stand for 5 minutes.

Combine flour, pumpkin puree, sugar, heavy cream, hot

water, egg, shortening, and salt in a large bowl; stir in yeast

mixture. Mix dough just until combined and smooth. Let

dough rest in bowl, covered with a clean kitchen towel, 30


Transfer dough to a well-floured surface. Pat to about 1/4-

inch thickness and cut into 2-inch squares. Cover with a

clean kitchen towel and let dough rise in a warm, draft-free

area, about 1 to 1 1/2 hours.

Heat 3 inches of vegetable oil to 350°F in a deep, heavy pot

over medium-high heat. Fry beignets until golden brown,

about 2 to 3 minutes, turning as soon as they brown on one


Remove with tongs or a slotted spoon and place on paper

towels to drain.

For maple glaze:

Combine butter and maple syrup in a medium microwave-

safe bowl. Microwave until butter melts. Whisk in powdered

sugar until smooth.

Drizzle warm beignets with maple glaze and serve


* Thanks to Coasterbelly for the recipe!

White Chocolate Bread Pudding


2 cups whole milk

1 cup granulated sugar

1-3/4 quarts heavy cream

1-1/4 lbs. white chocolate, chopped

4 eggs

14 egg yolks

1 loaf day old French bread, cut into 1 inch slices


Preheat oven to 350°F. Heat milk, sugar and all but 1/2 cup cream in a heavy saucepan over medium heat until the mixture just begins to bubble around the edges. Do not boil. 

Remove from heat. Stir in 10 ounces white chocolate until melted. Let cool 10 minutes. Lightly beat whole eggs and egg yolks in a bowl. Beat cream mixture into eggs in a slow and steady stream.

Arrange half the bread slices in a 9x13 inch baking dish. Pour half the egg mixture over bread. Press bread with the back of a spoon until soggy. Pour in remaining egg mixture. Cover pan with foil and bake 1 hour. Remove foil and bake another 30 minutes, until pudding is set and golden. Meanwhile, bring remaining cream to just a boil in a heavy saucepan. Remove from heat and stir in remaining white chocolate until completely melted. Serve over bread pudding.

*calories 763, fat 57.3g

Coconut Cookie Bars


1/2 cup unsalted butter

2 cups graham cracker crumbs

6 ounces semisweet chocolate chips

1-2/3 cups sweetened condensed milk

1 cup chopped walnuts

1 cup coconut


Preheat coven to 350. Place butter in 9x9 pan and inside the oven to melt. Remove from oven and spread butter evenly throughout the pan. Sprinkle down graham crackers and press down firmly to create a crust. Sprinkle chocolate chips over crust. Then pour condensed milk over the chips; sprinkle on nuts and coconut. Bake for 15 minutes or until coconut is golden brown. Cool, cut, and serve.

Dad’s Apple Dumplings


1 recipe pastry for double-crust pie

6 large Granny Smith apples, peeled and cored

1/2 cup butter

3/4 cup brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

3 cups water

2 cups white sugar

1 teaspoon vanilla extract


Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13 inch pan.

On a lightly floured surface, roll pastry into a large rectangle, about 24 by 16

inches. Cut into 6 square pieces. Place an apple on each pastry square with

the cored opening facing upward. Cut butter into 8 pieces. Place 1 piece of

butter in the opening of each apple; reserve remaining butter for sauce.

Divide brown sugar between apples, poking some inside each cored opening

and the rest around the base of each apple. Sprinkle cinnamon and nutmeg

over the apples. With slightly wet fingertips, bring one corner of pastry

square up to the top of the apple, then bring the opposite corner to the top

and press together. Bring up the two remaining corners, and seal. Slightly

pinch the dough at the sides to completely seal in the apple. Repeat with the

remaining apples. Place in prepared baking dish.

In a saucepan, combine water, white sugar, vanilla extract and reserved

butter. Place over medium heat, and bring to a boil in a large saucepan. Boil

for 5 minutes, or until sugar is dissolved. Carefully pour over dumplings.

Bake in preheated oven for 50 to 60 minutes. Place each apple dumpling in

a dessert bowl, and spoon some sauce over the top.