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Posts Tagged ‘dessert’

cake pops

Ingredients

Original recipe makes 24 pops
1 (12 ounce) package colored candy coating melts, divided
24 plain doughnut holes
24 lollipop sticks
1 tablespoon multicolored candy sprinkles (jimmies), as desired

Directions
Place about 1/4 cup of candy melts into a small microwave-safe bowl, and melt in the microwave at 40 percent power for 30 seconds; stir the candy coating, and continue to heat for 30 second-intervals until the coating is just warm and completely melted.

Poke a hole halfway through a doughnut hole with a lollipop stick, then dip the end of the stick into the melted coating and reinsert into the hole. This holds the doughnut hole firmly on the stick. Stick the doughnut pop upright into a block of plastic foam, and set into refrigerator for 1 hour to firm up.

When pops are firmly attached to their sticks, melt the remaining candy coating dots in a microwave-safe bowl on 40 percent power for 1 minute; stir, and melt for 30-second intervals until the coating is warm and smoothly melted. Dip the doughnut hole into the coating, covering it completely. Hold the dipped pop over a bowl, and sprinkle with colored candy sprinkles. Return the decorated pops to the plastic foam block to set.

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Best Chocolate Raspberry Torte

Best Chocolate Raspberry Torte

Ingredients
3/4 cup butter, softened
2 cups sugar
3 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1-1/2 cups 2% milk

CHOCOLATE FROSTING:
2 cups (12 ounces) semisweet chocolate chips
1/2 cup butter, cubed
1 cup (8 ounces) sour cream
4-1/2 cups confectioners’ sugar

RASPBERRY FILLING:
1/2 cup heavy whipping cream
1/4 cup red raspberry preserves
1-1/2 teaspoons sugar
1 teaspoon raspberry liqueur

CHOCOLATE DRIZZLE:
1/4 cup semisweet chocolate chips
1 tablespoon butter
1/4 cup heavy whipping cream
Chocolate curls and fresh raspberries

Directions
Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, salt and baking powder; add to the creamed mixture alternately with milk, beating well after each addition.

Transfer to prepared pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a small heavy saucepan, melt chips and butter over low heat. Transfer to a large bowl; cool for 5 minutes. Stir in sour cream. Gradually beat in confectioners’ sugar until smooth.

For filling, in a small bowl, beat cream until it begins to thicken. Add the preserves, sugar and liqueur; beat until stiff peaks form.

Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with 1/2 cup filling. Top with another cake layer and spread with 1/2 cup frosting. Repeat layers. Top with another cake layer, 1/2 cup filling and remaining cake layer. Spread remaining frosting over top and sides of cake.

For drizzle, place chips and butter in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Place mixture in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe a lattice design over top of cake, allowing some drizzle to drape down the sides. Decorate with chocolate curls and raspberries as desired. Refrigerate leftovers. Yield: 16 servings.

To Make Ahead: Bake and assemble the torte 1 day in advance. Garnish just before serving.

Recipe found here: Best Chocolate Raspberry Torte

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White Chocolate Cereal Bars

White Chocolate Cereal Bars

Ingredients
4 cups miniature marshmallows
8 ounces white baking chips (about 1-1/3 cups)
1/4 cup butter, cubed
6 cups Rice Krispies

Directions
In a Dutch oven, combine marshmallows, baking chips and butter. Cook and stir over medium-low heat until melted. Remove from heat. Add Rice Krispies; stir to coat.

Transfer to a greased 13×9-in. pan; gently press mixture evenly into pan. Cut into bars. Yield: about 3 dozen.

Recipe found here:White Chocolate Cereal Bars

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Raisin Pound Cake

Raisin Pound Cake

Ingredients
1 package yellow cake mix (regular size)
1 cup applesauce
1/2 cup water
1/4 cup canola oil
3 eggs
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 cup raisins

Directions
In a large bowl, combine cake mix, applesauce, water, oil, eggs, cinnamon, nutmeg and allspice. Beat on medium speed for 2 minutes. Stir in raisins. Pour into two greased 8×4-in. loaf pans.

Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 5-10 minutes before removing from pans to wire racks. Yield: 2 loaves (16 slices each).

Recipe found here: Raisin Pound Cake

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Raspberry Swirl Pound Cake

Raspberry Swirl Pound Cake

Ingredients:
For Raspberry Pound Cake:
15 Tbsp Butter, softened
1/4 cup Milk
3 Eggs
1/4 tsp Raspberry Extract (Optional – adds flavor if raspberries aren’t ripe enough)
1 tsp Vanilla Extract
1/4 tsp Almond Extract
1 1/2 cup Cake Flour
3/4 cup Sugar
3/4 tsp. Baking Powder
1/2 cup Raspberries
For Cream Cheese Frosting:
1/4 cup Butter, softened
1/4 Cream Cheese, softened
1 cup Powdered Sugar

Directions:
Preheat oven to 350 degrees. Lightly grease a 9×5 loaf pan with non-stick spray.

In bowl, whisk together milk, eggs, and raspberry, vanilla and almond extract. (*note* Raspberry extract is optional if raspberries are not available or very ripe – just adds touch of flavor). Set aside.

With a mesh strainer over a small bowl, use a spatula to push and mash the raspberries through the strainer. The seeds and pith will be left behind and the raspberry juice will be in the bowl. Set aside the raspberry juice and discard the seeds.

Sift together flour, sugar and baking powder into the bowl of a stand mixer. Fit mixer with paddle attachment, and turn on low. Add in softened butter and mix on low until the flour/butter mixture has combined. It doesn’t have to be completely smooth, but just make sure majority of flour and butter has been mixed together. Slowly pour in eggs/milk mixture into the stand mixer in a steady stream. Continue to beat on low or medium-low until throughly mixed.

Remove stand mixer bowl from mixer and pour about 1/3 to 1/2 of the batter into a separate bowl. Into the batter, stir in the raspberry juice.

Alternate pouring the batters into the prepared loaf pan, smoothing out the batters with a spoon between each addition. Bake for 45-50 minutes or until a toothpick inserted into the middle comes out clean. Let rest in loaf pan for 10-15 minutes on a wire rack, then turn out of pan and allow to complete cooling.

For Frosting:
With a mixer, beat together softened butter and cream cheese until smooth. Slowly add in powdered sugar and combine until smooth. Spread over the top of the cooled pound cake. Let rest, slice and serve.

YIELD: 1 Loaf – 8 Slices

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Peanut Butter Blondies

Peanut Butter Blondies

Ingredients
3/4 cup creamy peanut butter
2/3 cup butter, softened
1 cup packed brown sugar
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1/3 cup milk
1 cup peanut butter chips

FROSTING:
1/4 cup butter, softened
1/4 cup baking cocoa
2 tablespoons milk
1 tablespoon light corn syrup
1 teaspoon vanilla extract
1-1/2 cups confectioners’ sugar
1/3 cup peanut butter chips

Directions
In a large bowl, cream the peanut butter, butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour and baking powder; add to creamed mixture alternately with milk, beating well after each addition. Stir in chips.

Spread into a greased 13-in. x 9-in. baking pan. Bake at 325° for 35-40 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack.

For frosting, in a small bowl, combine the butter, cocoa, milk, corn syrup and vanilla. Gradually add confectioners’ sugar; beat until smooth. Frost brownies. Sprinkle with chips. Cut into bars. Yield: 2 dozen.

Recipe found here: Peanut Butter Blondies

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Raspberry Lemon Cake

Raspberry Lemon Cake

Ingredients
3 eggs
3/4 cup sugar
1/2 cup lemon juice
1/4 cup butter, cubed
1 tablespoon grated lemon peel

CAKE:
1 package (3 ounces) lemon gelatin
1/2 cup boiling water
1/2 cup butter, softened
1/2 cup canola oil
1-3/4 cups sugar, divided
4 eggs
1/2 cup lemon juice
4 teaspoons grated lemon peel
1 teaspoon lemon extract
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup evaporated milk
3/4 cup thawed lemonade concentrate

FROSTING:
2 packages (3 ounces each) cream cheese, softened
6 tablespoons butter, softened
3-3/4 to 4 cups confectioners’ sugar
4-1/2 teaspoons lemon juice
1-1/2 teaspoons grated lemon peel
3/4 teaspoon vanilla extract
3/4 cup seedless raspberry jam
Fresh raspberries, optional

Directions
For lemon curd, in a heavy saucepan, beat eggs and sugar. Stir in the lemon juice, butter and lemon peel. Cook and stir over medium-low heat for 15 minutes or until mixture is thickened and reaches 160°. Cool for 10 minutes. Cover and chill for 1-1/2 hours or until thickened.

For cake, preheat oven to 350°. In a small bowl, dissolve gelatin in boiling water; set aside to cool.

In a large bowl, cream beat butter, oil and 1-1/2 cups sugar until blended, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in gelatin mixture, lemon juice, lemon peel and extracts. Combine flour, baking powder and salt; add to the butter mixture alternately with milk, beating well after each addition.

Pour into three greased and floured 9-in. round baking pans. Bake at for 20-25 minutes or until a toothpick inserted near the center comes out clean.

In a microwave-safe bowl, combine lemonade concentrate and remaining sugar. Microwave, uncovered, on high for 2 minutes or until sugar is dissolved, stirring occasionally. Poke holes in warm cakes with a fork; pour lemonade mixture over cakes. Cool 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar, lemon juice, lemon peel and vanilla; beat until blended.

To assemble, place one cake layer on a serving plate; spread with 6 tablespoons raspberry jam. Repeat. Top with remaining cake layer. Spread about 1/2 cup lemon curd over top of cake (save remaining curd for another use).

Spread frosting over sides of cake and pipe a shell border along the top and bottom edges. Garnish with raspberries if desired. Chill 1 hour. Yield: 12 servings.

Recipe found here: Raspberry Lemon Cake

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