Archive for the ‘desserts’ Category

Fresh Southern Peach Cobbler

Fresh Southern Peach Cobbler

8 fresh peaches – peeled, pitted and
sliced into thin wedges
1/4 cup white sugar
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon fresh lemon juice
2 teaspoons cornstarch

1 cup all-purpose flour
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and
cut into small pieces
1/4 cup boiling water

3 tablespoons white sugar
1 teaspoon ground cinnamon

1. Preheat oven to 425 degrees F (220 degrees C).

2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.

3. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.

4. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.

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White Chocolate Mousse

White Chocolate Mousse

1 cup heavy whipping cream
2 tablespoons sugar
1 package (3 ounces) cream cheese, softened
3 ounces white baking chocolate, melted and cooled
2 cups blueberries, raspberries or strawberries
Additional berries, optional

In a bowl, beat cream until it begins to thicken. Gradually add sugar, beating until stiff peaks form; set aside.
In another bowl, beat cream cheese until fluffy. Add chocolate and beat until smooth.

Fold in whipped cream. Alternate layers of mousse and berries in parfait glasses, ending with mousse. Garnish with additional berries if desired. Serve immediately or refrigerate for up to 3 hours. Yield: 4-6 servings.

Recipe found here: White Chocolate Mousse

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Peanut Butter Easter Eggs

Peanut Butter Easter Eggs

3/4 cup creamy peanut butter
1/2 cup butter, softened
1/2 teaspoon vanilla extract
2-1/3 cups confectioners’ sugar
1 cup graham cracker crumbs
1-1/2 cups dark chocolate chips
2 tablespoons shortening
Confectioners’ sugar icing, optional

In a large bowl, beat peanut butter, butter and vanilla until blended. Gradually beat in confectioners’ sugar and cracker crumbs. Shape mixture into 16 eggs; place on waxed paper-lined baking sheets. Refrigerate 30 minutes or until firm.

In a microwave, melt chocolate chips and shortening; stir until smooth. Dip eggs in chocolate mixture; allow excess to drip off.
Return eggs to baking sheets. Refrigerate 30 minutes.

If desired, decorate eggs with icing. Let stand until set. Store in airtight containers in refrigerator. Yield: 16 eggs.

Confectioners’ sugar icing: In a bowl, mix 2 cups confectioners’ sugar, 4 teaspoons corn syrup, 1 teaspoon almond extract and 1-2 tablespoons milk until smooth. Tint with paste food coloring if desired. Yield: 2/3 cup. To decorate eggs with bunny ears: Cut decorative paper into bunny ears. Tape each ear to a toothpick; insert into top of eggs. Remove ears before eating.

Recipe found here: Peanut Butter Easter Eggs

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Strawberry Heaven

Strawberry Heaven

1 (9-ounce) Bag DOVE® PROMISES® Dark Chocolate
1 (16-ounce) Box angel food cake mix
1/4 Cup low sugar strawberry preserves
2 Pouches whipped topping powder
2 Cups milk
1 Pint fresh strawberries
24 Jumbo cupcake liners
3 (8-cup) Jumbo cupcake pans
Rubber spatula
Pastry bag or resealable plastic bag
Large star tip
Waxed paper
Sheet pan

Prepare cake mix according to package directions and fill cupcake liners with batter. Bake in preheated 325°F oven or about 20 to 25 minutes.
Cool completely.

Make strawberry mousse: Melt 8 DOVE® PROMISES® Dark Chocolate in microwave in 20 seconds intervals. Beat chocolate with milk, whipped topping powder and preserves until fluffy. Fill pastry bag fitted with star tip and pipe mousse onto cupcakes.

Melt remaining DOVE® PROMISES® Dark Chocolate in microwave.

Dip strawberries in chocolate and place on waxed paper-lined pan; refrigerate until set. Spoon any remaining melted chocolate into resealable plastic bag with snipped corner and drizzle over strawberry mousse.

Top cupcakes with chocolate-dipped strawberries, or serve them on the side. Yield: 24 servings.

Recipe found here: Strawberry Heaven

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Coconut Chiffon Cake

Coconut Chiffon Cake

5 eggs, separated
3 tablespoons crystallized ginger
1-1/2 cups sugar, divided
2-1/4 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1/2 cup canola oil
1/4 cup water
2 teaspoons coconut extract
1 teaspoon cream of tartar

1 cup butter, softened
8 cups confectioners’ sugar
1/2 cup evaporated milk
2 teaspoons coconut extract
1/2 teaspoon salt
2-1/2 cups flaked coconut, toasted
Candied orange and lime peel

Place egg whites in a large bowl; let stand at room temperature for 30 minutes.

Meanwhile, place ginger and 2 tablespoons sugar in a small food processor; cover and process until finely chopped.

In a large bowl, combine the flour, 1-1/4 cups sugar, baking powder, salt and ginger mixture. In another bowl, whisk the egg yolks, eggs, oil, water and extract. Add to dry ingredients; beat until well blended.

Add cream of tartar and remaining sugar to egg whites; beat with clean beaters until stiff peaks form. Fold into batter.

Gently spoon into three ungreased 9-in. round baking pans. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 22-26 minutes or until cake springs back when lightly touched.

Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a large bowl, beat butter until fluffy. Add the confectioners’ sugar, milk, extract and salt; beat until smooth.

Place bottom cake layer on a serving plate; spread with 1 cup frosting. Repeat layers twice. Frost sides of cake with remaining frosting. Press coconut over top and sides of cake. Garnish with orange and lime peel. Refrigerate until serving. Yield: 16 servings.

Recipe found here: Coconut Chiffon Cake

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Black Forest Crepes

Black Forest Crepes

1-1/2 cups buttermilk
3 eggs
3 tablespoons butter, melted
1 cup all-purpose flour
2 tablespoons sugar
2 tablespoons baking cocoa

3/4 cup sugar
1/3 cup baking cocoa
1 can (5 ounces) evaporated milk
1/4 cup butter, cubed
1 teaspoon vanilla extract
1 can (21 ounces) cherry pie filling

In a small bowl, combine the buttermilk, eggs and butter. Combine the flour, sugar and baking cocoa; add to milk mixture and mix well. Cover and refrigerate for 1 hour.

Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.

For sauce, in a small saucepan, combine sugar and cocoa. Whisk in milk; add butter. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in vanilla.

Spoon a heaping tablespoon pie filling down the center of each crepe. Fold sides of crepe over filling; place in two greased 13-in. x 9-in. baking dishes. Bake, uncovered, at 350° for 10-12 minutes or until heated through. Transfer to serving plates; drizzle with warm chocolate sauce. Yield: 10 servings (20 crepes).

Editor’s Note: Unfilled crepes may be covered and refrigerated for 2 to 3 days or frozen for 4 months.

Recipe found here: Black Forest Crepes

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1 box Duncan Hines® Triple Chocolate Cake Mix
1/3 cup water, for filling
1 cup water
3 large eggs
1/3 cup oil
1/2 (16 ounce) container Duncan Hines® Creamy Home-Style Chocolate Frosting
32 ounces candy melts or candy coating
2 teaspoons shortening

Special Tools:
Lollipop sticks
Styrofoam block
Decorations for cake pops (coconut, nuts, candy)

Bake cake as directed in a 9 x 13 pan and let cool completely.

Crumble cake up into a large bowl.

Soften frosting for 10 seconds in microwave. Add frosting to crumbled cake and stir with a fork until frosting disappears and is completely incorporated into the cake crumbs. Test your mixture by picking up a handful and squeezing it together. It should hold together without breaking apart. If mixture is too dry, add more frosting.

Roll mixture into walnut-sized cake balls and transfer to a wax paper lined baking cookie sheet. Make sure balls are tightly packed and look smooth with no cracks. If they appear cracked, you may need to add more frosting.

Transfer cookie sheet with cake balls to freezer or refrigerator for 15 to 20 minutes.

Place 16oz. of the candy melts in a small, deep microwave-safe bowl. Microwave in 30-second bursts, stirring each time until completely melted. The melted coating should coat a spoon but still be able to slowly drip off. If coating is too thick, add shortening or vegetable oil 1/2 teaspoon at a time. Do not exceed 2 teaspoons per 16 ounces of candy coating or the cake pops will crack.

Remove cake balls from freezer. Dip tips of lollipop sticks into candy coating and insert sticks no more than halfway into center of your cake balls. Let them set for 1 to 2 minutes, resting on the cake ball, sticks in the air.

Pick up cake pop by the stick and dip into candy coating. Gently tap stick against side of bowl and rotate cake pop to help excess coating fall back into bowl. (Reheat and/or melt more candy coating as needed.)

If decorating your cake pop, add your sprinkles, nuts or candy right after dipping, before coating dries.

Poke stick of cake pop into Styrofoam block to stand up straight and dry completely, about 5 minutes.

Original recipe makes 40 cake pops

Kitchen Notes:
Make sure your Styrofoam block and all sprinkles, nuts and decorations are ready to go before you start dipping your cake pops. The candy coating hardens within a minute, so you have no time to lose!

For decorations, check your local craft store or baking aisle at the grocery store for colored sprinkles nuts and candies. You can also use M&M’s, chocolate chips, colored sugar, or coconut.

If you want to draw on your cake pop, you can buy decorating pens. They work like markers but are food safe, with edible ink.

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1 1/2 (17.5 ounce) packages frozen puff pastry sheets, thawed
1/4 cup cornstarch
4 cups milk, divided
1/3 cup cake flour
7/8 cup white sugar, divided
3 eggs, separated
1 tablespoon butter
1 teaspoon vanilla extract
1 (12 ounce) jar apricot jam
3 cups sifted confectioners’ sugar
1 tablespoon lemon juice

Preheat oven to 350 degrees F (175 degrees C).

Roll out three sheets of puff pastry, each to the same size and a thickness of 1/8 inch. Prick with a fork, and place on baking sheets.
Bake in preheated oven until golden, about 10 minutes.

In a medium bowl, combine cornstarch and 1/2 cup milk with fingers until smooth. Stir in cake flour and half the sugar. Beat in egg yolks. Set aside.

In a saucepan over medium heat, bring remaining milk and remaining sugar to a rolling boil. Stir in egg yolk mixture; continue stirring and bring to a boil again. Remove from heat and stir in butter and vanilla. Let cool.

In a small saucepan or in the microwave, heat the jam until runny.

Place one sheet of pastry on a board. Spread with cooled pastry cream to a thickness of 1/2 inch. Place a second pastry sheet over the cream. Brush with fruit glaze. Spread remaining pastry cream over glaze. Top with final pastry sheet and gently compress layers, using a baking sheet to press.

To make icing, beat together confectioners’ sugar and lemon juice with enough of the egg whites to make a creamy consistency like that of a cream soup. Working quickly, color a small portion of the frosting with red food coloring. Frost the top and sides of the assembled pastry with white icing. Pipe parallel lines of red icing on top of dessert, then draw a pick or knife crosswise through icing to make the traditional design. Let icing set before cutting into bars.

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Black Forest Cannoli Parfaits

Black Forest Cannoli Parfaits

1 package (16 ounces) frozen pitted tart cherries, thawed
2 tablespoons sugar
1 tablespoon cornstarch
2 teaspoons lemon juice
1 carton (15 ounces) reduced-fat ricotta cheese
1 package (8 ounces) fat-free cream cheese
1/4 cup sugar
2 tablespoons maple syrup
2 teaspoons lemon juice
2 teaspoons vanilla extract
2 cups reduced-fat whipped topping
1/3 cup miniature semisweet chocolate chips
20 chocolate wafers, crushed

Drain cherries, reserving liquid in a 1-cup measuring cup. Add enough water to measure 1/3 cup; set aside.
In a small saucepan, combine sugar and cornstarch; stir in reserved cherry juice mixture until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cherries and lemon juice. Cool.

Place the ricotta, cream cheese and sugar in a food processor; cover and process until smooth. Add the syrup, lemon juice and vanilla; process until combined. Gently fold in whipped topping and chocolate chips.

Place 1 tablespoon crushed wafers in each of eight parfait glasses. Top with 1/3 cup cheese mixture and a heaping tablespoonful of cherry sauce. Repeat layers. Refrigerate for at least 2 hours before serving. Yield: 8 servings.

Recipe found here: Black Forest Cannoli Parfaits

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Banana Cream Pie

Banana Cream Pie


1 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
3 cups 2% milk
2 eggs, lightly beaten
3 tablespoons butter
1-1/2 teaspoons vanilla extract
1 pastry shell (9 inches), baked
2 large firm bananas
1 cup heavy whipping cream, whipped

In a large saucepan, combine sugar, cornstarch, salt and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir a small amount of hot filling into eggs; return all to pan. Bring to a gentle boil; cook and stir 2 minutes longer.

Remove from heat. Gently stir in butter and vanilla. Press plastic wrap onto surface of custard; refrigerate, covered, 30 minutes.

Spread half of the custard into pastry shell. Slice bananas; arrange over filling. Pour remaining custard over bananas. Spread with whipped cream. Refrigerate 6 hours or overnight. Yield: 8 servings.

Recipe found here: Banana Cream Pie

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