Stuffed brownies, skillet cookies and more dessert trends

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Cookie-stuffed brownies: Satisfy your sweet tooth

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Whip up one of these dessert recipes for Ladies' Home Journal for a modern take on classic sweets.

Cheesecake in a jar
Servings:

10 servings

Ingredients

    • 9 whole graham crackers
    • 3 tbsp melted unsalted butter
    • 2 8-oz pkgs cream cheese
    • 1 can sweetened condensed milk
    • 6 tbsp lemon juice
    • 1 tsp vanilla extract
    • 1 10-oz pkg frozen raspberries
    • 1/4 cup sugar
    • Fresh raspberries for garnish

Preparation

Baking Directions:

1. In a food processor, blend together the graham crackers and melted butter until finely ground. Set aside. 2. Beat cream cheese until smooth and no lumps remain, 3 to 5 minutes. Add sweetened condensed milk, lemon juice and vanilla and beat until mixture is smooth, scraping the sides and bottom of the bowl as you mix. 3. Pour filling into 10 8-oz jars and place on a baking sheet to transfer to the refrigerator. Chill 20 to 30 minutes. 4. In a small saucepan, heat raspberries and sugar until just simmering. Remove from heat and let cool. Spoon over cheesecake layer. Top with a layer of cracker crumbs and return jars to the fridge. Serve chilled, topped with raspberries if desired.

Skillet chocolate chip cookie
Servings:

12 cookies

Ingredients

    • 10 tbsp unsalted butter
    • ⅓ cup granulated sugar
    • ⅔ cup light brown sugar
    • 1 tsp vanilla extract
    • 1 large egg
    • 1 3/4 cups all-purpose flour
    • 1/2 tsp baking soda
    • 1/4 tsp salt
    • 3/4 cup chocolate chunks

Preparation

Baking Directions:

1. Heat oven to 350 degrees . In a 10-inch ovenproof skillet melt butter over medium-low heat and remove pan from stove. Stir in granulated sugar, brown sugar and vanilla and cool 5 min. 2. Whisk egg into pan until blended. Add flour, baking soda and salt and stir until smooth. Quickly stir in chocolate chunks and press dough into an even layer. Bake until surface is golden but center is still soft, 20 to 22 minutes.

Cheesecake in a jar
Servings:

12 bars

Ingredients

  • Chocolate chip cookie layer

    • 1/2 cup unsalted butter, softened
    • 3/4 cup granulated sugar
    • 1/4 cup light brown sugar
    • 1 large egg
    • 1/2 tsp vanilla extract
    • 1.5 cups all-purpose flour
    • 1/4 tsp salt
    • 1/4 tsp baking soda
    • 1/2 cup mini chocolate chips
    • 16 Double Stuf Oreos, plus more for the top
  • Milk chocolate brownie layer

    • 6 tbsp unsalted butter
    • 8 oz milk chocolate, chopped
    • ⅔ cup light brown sugar
    • 1 tsp vanilla extract
    • 2 large eggs
    • ⅔ cup all-purpose flour
    • 1 tbsp unsweetened cocoa powder.
    • 1/4 tsp salt
    • 1/4 tsp baking powder

Preparation

Baking Directions:

1. Heat oven to 350 degrees. Grease an 8-by-8-inch baking pan and line with a strip of parchment, allowing edges to hang over opposite sides. 2. For the chocolate chip cookie layer, beat together the butter, granulated sugar and brown sugar. Add egg and vanilla. Beat until fluffy. Stir in the flour, salt and baking soda, then add chocolate chips. Press dough into the bottom of the pan. Top with a single layer of Oreos. 3. To make brownie batter, melt together butter and chocolate and cool slightly. Stir in brown sugar, vanilla and eggs until smooth. Add flour, cocoa powder, salt and baking powder and stir until batter is smooth and glossy. Pour over Oreos in the pan.4. Top brownie layer with extra crumbled Oreos. Bake until a toothpick inserted into the center comes out almost clean, 60 to 65 minutes. Allow to cool, then run a spatula around edges to loosen from pan. Use the parchment overhang to lift brownies out of the pan. Slice and serve.

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