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Archive for the ‘desserts’ Category

strawberry-champagne-cupcakes

Strawberry Champagne Cupcakes

Ingredients
2/3 cup Strawberries
3 Strawberries
3 cup Powdered sugar
1 tsp Sugar
1 1/2 tsp Vanilla extract
1 box White cake mix
1/3 cup Butter
1 tbsp Champagne
1 1/3 cup Champagne or prosecco

FROSTING
3 c. powdered sugar
1/3 c. butter, softened
1 1/2 tsp. vanilla extract
1–3 tbsp. Champagne

STRAWBERRY TOPPING
3–4 sliced strawberries
1 tsp. sugar

Directions
Preheat the oven based on cake mix box instructions and grease the bottom and sides of a cupcake tin, or fill each cup with cupcake liners.

Make the Cupcakes: Beat cake mix and Champagne until thoroughly combined (it will be bubbly). Fold in strawberries, then fill each cup of the muffin tin about two-thirds of the way full with cake mix. Bake according to the box instructions for cupcakes—typically 350 degrees F for 18-20 minutes—or until a toothpick inserted in the center comes out with just a few crumbs (no gooey batter). Set them aside to cool.

Make the Frosting: In a medium-sized mixing bowl, beat sugar and butter on low until combined. Gradually stir in vanilla extract and Champagne, starting with just 1 tablespoon and gradually adding more until the consistency is smooth and easy to spread. (If it gets too thin, add a spoonful of powdered sugar.) Frost each cupcake.

Make the Strawberry Topping: Slice strawberries and add sugar. Let them sit for 15 to 20 minutes to release juices, then top each cupcake with a slice.

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berries-with-champagne-cream

Berries with Champagne Cream

Ingredients
8 egg yolks
1/2 cup sugar
1 cup champagne
1 cup heavy whipping cream, whipped
1 pint fresh raspberries
1 pint fresh strawberries

Directions
In a heavy saucepan, beat egg yolks and sugar with a portable mixer until thick and lemon-colored. Gradually beat in champagne. Place the saucepan over low heat. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until mixture reaches 160°, about 5-6 minutes.

Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Press plastic wrap onto surface of custard. Refrigerate until chilled.

Fold in whipped cream. Spoon three-quarters of the champagne cream into stemmed glasses. Top with berries. Spoon remaining champagne cream over berries. Yield: 6 servings.

Recipe found here: Berries with Champagne Cream

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southern-fruitcake

Southern Fruitcake

Ingredients
4 cups chopped pecans
1-3/4 cups chopped candied pineapple
1-1/2 cups chopped dried peaches or apricots
1-1/2 cups golden raisins
2 cups all-purpose flour, divided
1 cup butter, softened
1 cup packed brown sugar
5 eggs
1 cup peach or apricot nectar, divided
1/2 cup honey
1/4 cup milk
1-1/2 teaspoons ground cinnamon
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground allspice

Directions
Grease and flour two 9-in. x 5-in. loaf pans. Line the bottoms with waxed paper; grease and flour the paper. Set aside.
Combine the pecans, pineapple, peaches, raisins and 1/2 cup flour; set aside.

In a large bowl, cream butter and sugar; add the eggs, one at a time, beating well after each addition. Add 1/2 cup peach nectar, honey and milk; beat well (mixture will appear curdled). Combine cinnamon, baking powder, salt, allspice and remaining flour; add to the creamed mixture and mix well. Add pecan mixture; stir well.

Pour into prepared pans. Bake at 325° for 1-1/2 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes.
With a skewer, poke holes in the loaves. Spoon remaining nectar over loaves. Let stand for 10 minutes; remove from pans to a wire rack to cool completely. Wrap tightly and store in a cool place. Slice and bring to room temperature before serving. Yield: 2 loaves.

Recipe found here: Southern Fruitcake

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chocolate-peanut-pretzel-toffee-crisps

Chocolate, Peanut & Pretzel Toffee Crisps

Ingredients
40 saltines
3/4 cup butter, cubed
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 cups (12 ounces) semisweet chocolate chips
1 cup cocktail peanuts
1 cup broken pretzel sticks
3/4 cup M&M’s minis

Directions
Preheat oven to 350°. Line a 15x10x1-in. baking pan with foil; grease foil. Arrange saltines in a single layer on foil.

In a large heavy saucepan, melt butter over medium heat. Stir in brown sugar. Bring to a boil; cook and stir 2-3 minutes or until sugar is dissolved. Remove from heat; stir in vanilla. Spread evenly over crackers.

Bake 8-10 minutes or until bubbly. Immediately sprinkle with chocolate chips. Allow chips to soften 2 minutes, then spread over top. Sprinkle with peanuts, pretzels and M&M’s minis; shake pan to settle toppings into chocolate. Cool.

Refrigerate, uncovered, 1 hour or until set. Break into pieces. Store in an airtight container. Yield: 2-1/2 pounds.

Recipe found here: Chocolate, Peanut & Pretzel Toffee Crisps

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white-chocolate-macadamia-bread-pudding

White Chocolate Macadamia Bread Pudding

Ingredients
4 large eggs
3 cups heavy whipping cream
1 cup packed light brown sugar
1 cup 2% milk
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
6 ounces white baking chocolate, chopped
3/4 cup chopped macadamia nuts
10 cups cubed croissants or French bread

SAUCE:
1/2 cup heavy whipping cream
6 ounces white baking chocolate, chopped
1/4 cup hot caramel ice cream topping

Directions

Preheat oven to 350°. In a large bowl, whisk eggs, cream, brown sugar, milk, cinnamon and vanilla until blended. Stir in chocolate and macadamia nuts. Gently stir in croissants; let stand about 15 minutes or until bread is softened.

Transfer to a greased 13×9-in. baking dish. Bake, uncovered, 50-60 minutes or until puffed, golden and a knife inserted near the center comes out clean. Let stand 15 minutes before serving.

Meanwhile, in a small saucepan, combine cream, chocolate and caramel topping; bring to a boil. Reduce heat; simmer 1-3 minutes or until chocolate is melted, stirring occasionally. Serve with warm bread pudding. Yield: 10 servings (1-1/4 cups sauce).

Recipe found here: White Chocolate Macadamia Bread Pudding

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lemon-meringue-cupcakes

Lemon Meringue Cupcakes

Ingredients
1 package lemon cake mix (regular size)
1-1/3 cups water
1/3 cup canola oil
3 large eggs
1 tablespoon grated lemon peel
1 cup lemon creme pie filling

MERINGUE:
3 large egg whites
1/2 teaspoon cream of tartar
1/2 cup sugar

Directions
In a large bowl, combine the cake mix, water, oil, eggs and lemon peel; beat on low speed for 30 seconds. Beat on medium for 2 minutes.

Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean.
Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill with pie filling. Push the tip into the top of each cupcake to fill.

In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Pipe over tops of cupcakes.

Bake at 400° for 5-8 minutes or until meringue is golden brown. Cool for 10 minutes before removing from pans to wire racks to cool completely. Store in an airtight container in the refrigerator. Yield: 2 dozen.

Recipe found here: Lemon Meringue Cupcakes

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cream-cheese-swirl-brownies

Cream Cheese Swirl Brownies

Ingredients
3 large eggs, divided use
6 tablespoons reduced-fat butter, softened
1 cup sugar, divided
3 teaspoons vanilla extract
1/2 cup all-purpose flour
1/4 cup baking cocoa
1 package (8 ounces) reduced-fat cream cheese

Directions
Preheat oven to 350°. Separate two eggs, putting each white in a separate bowl (discard yolks or save for another use); set aside. In a small bowl, beat butter and 3/4 cup sugar until crumbly. Beat in the whole egg, one egg white and vanilla until well combined. Combine flour and cocoa; gradually add to egg mixture until blended. Pour into a 9-in. square baking pan coated with cooking spray; set aside.

In a small bowl, beat cream cheese and remaining sugar until smooth. Beat in the second egg white. Drop by rounded tablespoonfuls over the batter; cut through batter with a knife to swirl.

Bake 25-30 minutes or until set and edges pull away from sides of pan. Cool on a wire rack. Yield: 1 dozen.

Recipe found here: Cream Cheese Swirl Brownies

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