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Posts Tagged ‘dessert’

Orange-Vanilla Monkey Bread

INGREDIENTS
3 cans (7.5 Ounces Each) Buttermilk Biscuits (not The Flaky Kind), Cold
1 cup Sugar
2 whole Oranges, Zested
1 dash Salt
2 sticks Salted Butter
3/4 cups Brown Sugar
1 Tablespoon Vanilla Extract

INSTRUCTIONS
Preheat the oven to 350 F.

First, make sure all the biscuit cans are very cold.

Open all the cans of biscuits and cut the biscuits into quarters. Fill a large Ziplock bag with the granulated sugar, the orange zest, and the dash of salt. Seal the bag and shake it around until the zest and the sugar are totally combined. Add the biscuit pieces to the bag, seal it and shake/toss it around until all the biscuit pieces are coated in the orange sugar. Pour the pieces into a bundt or tube pan and set it aside.

In a medium pan over medium heat, melt the butter then stir in the brown sugar and vanilla until just barely combined. Pour the mixture all over the biscuit pieces, scraping the pan to get all the butter/brown sugar out of there. Let it settle for a second, then place the pan in the oven.

Bake for 25 minutes, or until the top of the biscuits are golden brown. Then remove the pan from the oven and set it on a rack. Let the pan sit for at least 10 minutes (but no more than 15), then turn the cake out of the pan onto a cake plate.

Note: When it first comes out of the pan, the melted sugar/caramel will be a little on the hot side. Wait a few minutes after turning it out before serving.

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Raspberry Peach Cupcakes

Ingredients
1 cup vanilla or white chips
6 tablespoons butter, cubed
1 package (18-1/4 ounces) white cake mix
1 cup milk
3 eggs
1 teaspoon vanilla extract
1 cup fresh raspberries
1/2 cup chopped peeled fresh peaches or frozen unsweetened peach slices, thawed and chopped

LEMON FROSTING:
1/2 cup butter, softened
3 cups confectioners’ sugar
2 tablespoons lemon juice
Fresh raspberries and peach pieces, optional

Directions
In a microwave-safe bowl, combine the chips and butter. Microwave at 70% power until melted; stir until smooth. In a large mixing bowl, combine the cake mix, milk, eggs, vanilla and melted chips; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in raspberries and peaches.

Fill paper-lined muffin cups three-fourths full. Bake at 350° for 15-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a small mixing bowl, beat the butter, confectioners’ sugar and lemon juice until smooth. Frost cupcakes. Top with fruit if desired. Yield: 2 dozen.

Recipe found here:

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INGREDIENTS
1 quart raspberries, fresh
1 1⁄4 cups granulated sugar
8 teaspoons cornstarch
2 tablespoons quick-cooking tapioca
6 tablespoons water
4 tablespoons butter
1 pastry for double-crust pie

DIRECTIONS
Mix together raspberries, sugar, cornstarch, minute tapioca and water.

Mix and let sit while you make your pie crust.

Put berries in bottom crust, and put 4-1 T pats of butter on top.

Put on top crust and crimp edges.

Make slits in the crust to allow the steam to escape.

Bake at 425 degrees F for 15 minutes.

Reduce heat to 350 degrees F and bake for 45 minutes.

Recipe found here: Raspberry Pie

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Lemon Cupcakes with Raspberry

Ingredients
1 cup (2 sticks) unsalted butter
2 cups sugar
2 teaspoons vanilla bean paste or 1 vanilla bean, scraped
5 large eggs, separated
1 3/4 cups plus 2 tablespoons plus 1 teaspoon all-purpose flour
1 cup plus scant 1/3 cup cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sour cream
Meyer Lemon Curd
Vanilla Bean Buttercream
Sanding sugar
24 raspberries

Directions
1. Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.

2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar together until light and fluffy. Add vanilla; beat to combine. Add egg yolks, one at a time, beating well after each addition.

3. Sift together both flours, baking powder, and salt into a large bowl. With the mixer on low, add flour mixture; mix until well combined. Add sour cream; mix until well combined.

4. In a clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Gently fold egg whites into batter.

5. Fill each muffin cup half full with batter. Transfer muffin tins to oven and bake until a skewer inserted into the center of one of the cupcakes comes out clean, 20 to 24 minutes. Let cupcakes cool completely.

6. Using an apple corer, make a hole in the top of each cupcake, taking care not to push the corer through the bottom; remove cake from hole. Fill a squirt bottle with lemon curd and squeeze curd into holes.

7. Fit a pastry bag with a 3/8-inch plain round tip and fill with buttercream. Pipe buttercream in a circular motion on top of each cupcake; sprinkle with sanding sugar. Pipe a dollop of buttercream in the center of each cupcake and top with

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Caramel-Apple Skillet Buckle

Ingredients
1/2 cup butter, softened
3/4 cup sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2-1/2 teaspoons baking powder
1-3/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1-1/2 cups buttermilk

TOPPING:
2/3 cup packed brown sugar
1/2 cup all-purpose flour
1/4 cup cold butter
3/4 cup finely chopped pecans
1/2 cup old-fashioned oats
6 cups thinly sliced peeled Gala or other sweet apples (about 6 medium)
18 caramels, unwrapped
1 tablespoon buttermilk
Vanilla ice cream, optional

Directions
Preheat oven to 350°. 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. In another bowl, whisk flour, baking powder, cinnamon, ginger and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Pour into a greased 12-in. ovenproof skillet.

For topping, in a small bowl, mix brown sugar and flour; cut in butter until crumbly. Stir in pecans and oats; sprinkle over batter. Top with apples. Bake 60-70 minutes or until apples are golden brown. Cool in pan on a wire rack.

In a microwave, melt caramels with buttermilk; stir until smooth. Drizzle over cake. Let stand until set. If desired, serve with ice cream.

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Apple Fritter Cake

3 cups all-purpose flour, sifted
1/4 cup sugar
2 tablespoons ground cinnamon
3 teaspoons baking powder
1 teaspoon salt
2 medium apples, peeled and chopped (about 2 cups)
1 bottle (12 ounces) beer or unsweetened apple juice, room temperature
1/4 cup butter, melted

ICING:
2 cups confectioners’ sugar
3 to 5 tablespoons 2% milk
1/2 teaspoon vanilla extract

Directions
Preheat oven to 350°. Line an 8-in. square baking pan with parchment paper, letting ends extend up sides.

Whisk together the first five ingredients. Add apples and beer; mix just until blended (do not overmix; batter will be thick). Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 40-45 minutes.

Lifting with parchment paper, immediately remove cake from pan. Brush all sides with melted butter. Cool. Meanwhile, combine all icing ingredients. Spread or drizzle over cooled cake. Yield: 12 servings.

Recipe found here: Apple Fritter Cake

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No-Bake Oreo Cheesecake

Ingredients
24 Oreo cookies, crushed
6 tablespoons butter, melted
FILLING:
1 envelope unflavored gelatin
1/4 cup cold water
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
3/4 cup 2% milk
1 cup whipped topping
10 Oreo cookies, coarsely chopped

Directions
In a small bowl, mix crushed cookies and butter. Press onto bottom of a greased 9-in. springform pan. Refrigerate until ready to use.

In a small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved. Let stand 5 minutes.

In a large bowl, beat cream cheese and sugar until smooth; gradually add milk. Beat in gelatin mixture. Fold in whipped topping and chopped cookies. Spoon over crust.

Refrigerate, covered, overnight. Loosen sides of cheesecake with a knife; remove rim from pan. Yield: 8 servings.

Originally published as No-Bake Oreo Cheesecake in Taste of Home Christmas Annual Annual 2014
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