Pampered Chef Delightful Desserts
Posted by Kristen Doyle on Paper Palate
This may astound some of you, but I don’t own a lot of cookbooks. I have my handful of favorites, but for the most part collect recipes through blogs, online recipe sites, and cooking magazines. I have to really love a cookbook to buy it, and although I am tempted by a lot of them, I usually don’t add to my collection very often.
A couple of weeks ago I was visiting my sister in Oklahoma City. We were transferring her massive amount of books from bookshelves in one room to bookshelves in another room. One cookbook that was in her collection was from The Pampered Chef, called Delightful Desserts.
Thumbing through the book I found recipe after recipe after recipe that I wanted to try! The book was full of impressive desserts that were simple in preparation and fun, everyday type desserts that little ones could help put together. I was impressed and a little bummed that I did not have one of these cookbooks to call my own.
That evening, I made a recipe from the cookbook. Cream Puff Squares tasted just like a real cream puff, only in bar form. Delicious!
My sister had pity on me and my measly cookbook collection and sent the Pampered Chef Delightful Desserts cookbook home to Kansas City with me. Her generosity was not wasted. The past few desserts I have made have been selected from this great cookbook!
Delightful Desserts came in handy this past weekend when my kids had their heart set on making S’Mores over the outside firepit. When the temp spiked, we decided that it was way too warm to be lighting the firepit. Instead, I made these delicious S’more bars . . . no campfire needed! They were a huge hit and quickly turned frowns back into grins.
If you are looking for a cookbook that features delicious recipes sure to impress, then pick up a copy of Delightful Desserts today. It is well worth adding to your collection!
S’Mores Galore from the Delightful Desserts Pampered Chef Cookbook
10 whole honey graham crackers — (about 5 x 2″), divided
6 bars milk chocolate — (1.55 ounces each), coarsely
chopped
1 package mini marshmallows — (16 ounces), divided
6 tablespoons butter or margarine — divided
3 tablespoons milk
Preheat oven to 350º.
Arrange a single layer of graham crackers to completely cover bottom of bar
pan, breaking crackers to fit. Toast in oven 2 minutes. Remove pan to
cooling rack.
Coarsely break remaining graham crackers into large bowl. Set aside.
Combine 3 cups of marshmallows, 3 tablespoons of the butter, and milk;
microwave on high 1 minute. Stir until smooth. Add half of the chopped
chocolate. Stir until chocolate is completely melted.Spread marshmallow mixture evenly over graham crackers in pan.
Melt remaining 3 tablespoons of butter. Toss with remaining graham crackers.
Add remaining marshmallows and chopped chocolate. Toss lightly.
Spoon mixture evenly in pan.Bake 8-10 minutes or until marshmallows are lightly browned. Cool 15 minutes. Cut into bars.
Serve warm or cool.
I don’t own many cookbooks either–although I do check them out frequently from the library for bedside reading. Mainly it’s because I don’t use recipes.
Here’s my approach for Cucumber Melon Soup that The Washington Post featured in an article last week:
Give chilled cucumbers and cantaloupe a spin in the blender with a seeded jalapeno, salt, pepper, and tarragon vinegar. Garnish with slivers of melon or toasted coconut.