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Desserts and Candies

Posted by on Feb. 13, 2013 at 7:47 AM
  • 32 Replies
  • 334 Total Views

Page 1:

  • Indoor Peanut S'mores
  • Baked Apples
  • Chocolate Microwave Cake
  • Apple Cider Crisp
  • Microwave Orange Crumb Cake
  • Grasshopper Pie
  • Microwave Butter Toffee
  • Two Minute Microwave Fudge
  • Microwave Christmas Fudge
  • Peanut Brittle

Page 2:

  • Microwave Christmas Pudding
  • Microwave Hard Candy
  • Microwave Peanut Butter Fudge
  • Creamy Cranberry Cheesecake Pie
  • Brownie Pudding Cake
  • Applesauce Cake
  • Sweet & Salty Pretzel Brownies
  • Chocolate Truffle Pie
  • Peanut Butter Cake
  • Chocolate Almond Brownies

Page 3:

  • Pineapple Upside Down Cake
  • Butterscotch Apple Sundaes
  • Scalloped Apples
  • Pumpkin Cake
  • Tasty Pumpkin Bread Pudding
  • Banana Cake
  • Crumb top Apple Pie
  • 5 Minute Chocolate (mug) cake
  • Peach Crisp
  • Berry Crumble

Page 4:

  • Chocolate Cupcakes
  • Apples in a Bag


by on Feb. 13, 2013 at 7:47 AM
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Replies (1-10):
by Kitchen Owner on Feb. 13, 2013 at 7:48 AM

Indoor Peanut S'mores

Indoor Peanut S'mores

Kids' treats rule when peanut butter is combined with classic s'mores. These microwave treats are so easy, they'll plead, "S'more, please!"

  • 1/2 cup peanut butter
  • 18 graham cracker squares, 2 1/2 inches each
  • 1 1/2 c. miniature marshmallows
  • 1/2 c. chopped salted peanuts
  • 1/2 c. semisweet chocolate chips
  1. Spread peanut butter over 1 side of each graham cracker. Place 9 of the graham crackers, peanut butter sides up, in square microwavable dish, 8x8x2 inches. Sprinkle marshmallows evenly over crackers. Sprinkle peanuts and chocolate chips over marshmallows. Top with remaining graham crackers, peanut butter sides down.
  2. Microwave uncovered on High 1 to 2 minutes or until marshmallows are very soft. Cool at least 15 minutes. Cut each square in half.
Makes 18 servings
by Kitchen Owner on Feb. 13, 2013 at 7:49 AM

Baked Apples

4 large Fuji, Gala, or Honeycrisp apples

4 tsp coconut oil or butter

1/4 cup raisins

4 tsp apple cider

1/4 tsp pumpkin pie spice

1/4 cup walnuts , chopped


Peel apples.  Using a melon baller, scoop out the core until you get just past the seeds (you don’t want to go all the way through.) Stand apples in 8×8 glass baking dish or 9 in glass pie plate. Fill center of each apple with 1 tsp coconut oil or butter, 1 tbs of raisins, and 1 tsp cider.

Sprinkle spice over apples in dish.  Cover and cook in microwave on Medium-High (70% power) for 10-15 minutes or until apples are very tender when tested with fork.

Let apples stand, covered, 5 minutes. Serve with chopped walnuts on top.

Note:  I mixed the raisins, cider, spice, and walnuts in a small bowl and used this mixture to fill the cored apples, then topped the mixture with small dabs of the butter.

by Kitchen Owner on Feb. 13, 2013 at 7:52 AM

Chocolate Microwave Cake

1/4 c. Hershey's cocoa
2/3 c. hot water, divided
3/4 c. plus 2 tbsp. flour
1 c. sugar
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1/4 c. plus 2 tbsp. vegetable oil
1 egg
2 tsp. vanilla extract

Grease round micro-proof baking dish, 7 1/4 x 2 1/4 inch or 8 x 1 1/2 inches, line bottom with plastic wrap. In small micro-proof bowl combine cocoa and 1/3 cup water; microwave on high (full power) for 40 to 50 seconds. In medium bowl, combine flour, sugar, baking soda, baking powder and salt. Add oil, remaining 1/3 cup hot water, egg, vanilla and chocolate mixture; beat until batter is smooth and well blended. Pour batter into prepared pan. Microwave on high 5 to 6 minutes without turning until cake begins to pull away from sides (some moist spots may remain but will disappear on standing).

Let stand 5 minutes, invert onto serving plate. Peel off plastic wrap; cool, frost.

by Kitchen Owner on Feb. 13, 2013 at 7:53 AM

Apple Cider Crisp

6 sm. apples, pared and cut into thin slices
1 c. brown sugar
2 tbsp. apple cider
1 c. uncooked rolled oats
1 c. walnuts, chopped

Pour brown sugar and cider over sliced apples. Sprinkle rolled oats over top and fold in well. Put microwave oven on high for 5 minutes, then fold in walnuts and serve warm or chilled.
by Kitchen Owner on Feb. 13, 2013 at 7:54 AM

Microwave Orange Crumb Cake

2 c. flour
1 c. sugar
1/2 c. margarine
2 tsp. cinnamon
2 tsp. baking powder
2 eggs
1 c. orange juice

Combine flour, sugar and margarine with pastry blender until mixture is like cornmeal. Combine 1 cup of crumb mixture with cinnamon; reserve for topping. Add baking powder to remaining mixture; blend well. Beat eggs with orange juice. Mix lightly into crumb mixture. Pour into lightly greased 9 inch square baking dish. Sprinkle top with cinnamon crumbs. Bake in microwave, full power, for 4 minutes. Turn half way around. Bake four more minutes.

Serve warm or cool. (This coffee cake can be frozen).

by Kitchen Owner on Feb. 13, 2013 at 7:56 AM

Grasshopper Pie

2-1/2 c. crushed chocolate sandwich cookies*
1 c. margarine, melted*
1 (10 1/2 oz.) pkg. miniature
1/4 c. green cream de menthe
2 c. whipped cream

*(Substitute 1 prepared chocolate flavor crumb crust for). Mix crumbs and margarine and press into bottom and sides of 9 inch pie plate and refrigerate. Microwave marshmallows and cream de menthe in large bowl on high 1-2 minutes or until smooth. Refrigerate 20 minutes or until slightly thickened. Fold in whipped cream and spoon into crust. Freeze until firm. Garnish with coconut or shaved chocolate.
by Kitchen Owner on Feb. 13, 2013 at 8:00 AM

Microwave Butter Toffee

Fill your Christmas candy tins or bowls with this golden, nutty toffee.

1-1/3 cups sugar
1 cup softened butter
2 Tbsp. water
1 Tbsp. dark corn syrup
1 tsp. vanilla
3/4 cup semisweet chocolate chips
2/3 cups chopped walnuts

In a large microwave safe bowl, mix sugar, butter, water and corn syrup. Microwave on high for 4 minutes. Stirring every 2 minutes, heat 6 to 8 minutes longer or until thickened and gold in color. Add vanilla and stir well.

Pour mixture into 9x13-inch baking dish. Spread chocolate chips over hot toffee. Sprinkle with nuts. Cool completely. Break into pieces.

by Kitchen Owner on Feb. 13, 2013 at 8:08 AM

Two-Minute Microwave Fudge

This fudge will take a teeny bit longer than two minutes before it's ready to eat, but prep time is a snap!

1/2 cup butter
3-1/2 cups powdered sugar
1/2 cup cocoa
1/4 cup milk
1 tsp. vanilla
1/2 cup chopped nuts

Place ingredients (except nuts) in bowl, but do not mix. Microwave on high for 2 minutes. Beat with electric mixer until smooth. Fold in nuts. Pour mixture into a buttered 8-inch square baking dish. Refrigerate 15 to 20 minutes or until set.

by Kitchen Owner on Feb. 13, 2013 at 8:09 AM

Microwave Christmas Fudge

October 22, 2009 by admin  
Filed under Holiday - Christmas Recipes

2/3 c. evaporated milk
1 2/3 c. sugar
2 tbsp. butter or margarine
2 c. miniature marshmallows
1/2 c. nuts, chopped
1 1/2 c. semi-sweet chocolate chips
1 tsp. vanilla

Place milk, sugar and butter in large microwave safe bowl. Mix well.
Microwave on high for 3 minutes, stirring every minute. Stir in remaining ingredients until marshmallows and chips are melted. Pour mixture into greased 8 x 8 inch baking dish. Refrigerate. Cut into squares.

by Kitchen Owner on Feb. 13, 2013 at 8:10 AM

Peanut brittle


1 cup white sugar

1/2 cup light corn syrup

1 cup salted peanuts

1 teaspoon butter

1 teaspoon vanilla extract

1 teaspoon baking soda

Spread a thin layer of butter all over a cookie sheet. Grease it well as this will keep the brittle from sticking to the sheet. Warm the pan slightly in order to allow you to spread the brittle thinner.

Combine the sugar and corn syrup in a large glass bowl and microwave on high for 4 minutes. Stir in the peanuts and microwave on high for 3 1/2 minutes more, then stir in butter and vanilla and microwave for 1 1/2 minutes. Remember that microwave cooking times may vary. If the mixture begins to darken too much, you may need to cut back on your times.

Stir in the baking soda until the mixture is light and foamy. Pour the mixture onto the buttered cookie sheet and spread it thin. Cool completely. Break the sheet of brittle into pieces by slightly twisting the cookie sheet like you are breaking an ice tray loose. The sheet will pop loose and break. Use the back of a heavy spoon to break the candy into smaller pieces as needed.

Add the peanut brittle to cookie plates as gifts or at parties. The taste of this candy is very old fashioned and Christmas like! To store, seal the candy in an air tight container or zipper bag. You can store the brittle in the refrigerator for a long time as long as it is sealed well.

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