Tag Archives: dessert

Strawberries and Cream Angel Food Cake


Serves: 12

Ingredients

Cake

1 box Angel Food Cake
16 oz fresh strawberries

Strawberry Filling

2 c Heavy Whipping Cream
5 Tbsp Strawberry Jelly
1 tsp Gelatin
3 tsp Water

Frosting

4 c Heavy Whipping Cream
1/4 c Confectioner’s Sugar
1 tsp Vanilla
1 tsp Gelatin
3 tsp Water

Instructions

Cake

Mix cake according to box instructions and bake.

When it has finished baking remove it from the oven and let it cool completely.

Once cooled, cut the cake horizontally across the middle, creating a top and bottom half.

Create a trench on both halves of the cake by scooping out the inside of the cake in a ring. Make sure you do not go through the bottom or the sides.

Add the strawberry filling to the trenches and put the cake halves back together.

Frost the cake with whipped cream.

Garnish with fresh strawberries.

Strawberry Filling

Pour heavy cream into the bowl of your stand mixer. Set speed to high and whip the heavy cream until it becomes fluffy.

Add confectioner’s sugar and strawberry jelly and continue to mix on high.

Combine gelatin and water, letting the gelatin dissolved before adding the mixture to the whipped cream.

Continue mixing until everything is thoroughly combined and the whipped cream is stiff.

Frosting

Pour heavy cream into the bowl of your stand mixer. Set speed to high and whip the heavy cream until it becomes fluffy.

Add confectioner’s sugar and vanilla and continue to mix on high.

Combine gelatin and water, letting the gelatin dissolved before adding the mixture to the whipped cream.

Continue mixing until everything is thoroughly combined and the whipped cream is stiff.
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Peanut Butter Cookie Lasagna

Ingredients

1 box Nutter Butter Cookies
Cool Whip or whip your own fresh whipped cream (1 cup cream plus a drop of sugar for sweetness)
peanut butter cups
1/2 cup peanut butter, melted in microwave
1 box instant or regular vanilla pudding, prepared according to package

Instructions

Line the bottom of an 8×8 pan with Nutter Butter Cookies.

Top with a drizzle of the melted peanut butter.

Add 1/2 the pudding.

Add half the cream. (I like to use a pastry bag so it is pretty but you can spread it if you prefer.)

Top with chopped peanut butter cups.

Repeat the layering.

Decorate the top with crushed nutter butter cookies, peanut butter cups and a drizzle more of peanut butter.

This must be chilled overnight for the cookies to soften. We are talking 24 hours or more – a little tip to speed the softening up….halve the cookies lengthwise (don’t worry about the cream) and layer them halved. Or you could even chop the cookies and use chopped cookies in the layers. Either way you choose will be delicious.
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Kentucky Butter Cake

Ingredients

Cake

1 cup butter, cubed at room temperature
2 cups granulated sugar
4 eggs
1 tablespoon vanilla
3 cups all purpose flour
1 teaspoon kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk

Butter Glaze

1/3 cup butter
3/4 cup granulated sugar
2 tablespoons water
2 teaspoons vanilla

Instructions

Preheat the oven to 325 F

Grease a 10″ bundt pan with butter or shortening very liberally. Dust the pan with flour and set aside.

Place all the cake ingredients in the bowl of your stand mixer fitted with the paddle attachment. Mix on low for 30 seconds and then increase the speed to medium and mix for 3 minutes.

Pour the batter into the prepared pan and bake for 65-75 minutes until a toothpick entered into the center comes out clean.

When the cake is done make the glaze. Combine all ingredients into a small saucepan over medium-low heat. Stir continuously until the butter is melted and the sugar is dissolved. Do not bring to a boil.

Poke holes all over the warm cake using a knife and pour the glaze evenly on the cake while still in the pan.

Allow the cake to cool completely in the pan and then invert the cake onto a serving plate.

Author’s Note: I actually like to make this cake a day in advance, finding it to be more moist and flavorful when it rests overnight.
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Lemon Blueberry Layer Cake


Yield: Serves 10-12

Ingredients

Cake:

1 cup unsalted butter, softened to room temperature
1 and 1/4 cups granulated sugar
1/2 cup packed light brown sugar
4 large eggs, at room temperature
1 Tablespoon vanilla extract
3 cups sifted all-purpose flour, careful not to over measure
1 Tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk
zest + juice of 3 medium lemons
1 and 1/2 cups blueberries, fresh or non-thawed frozen
1 Tablespoon all-purpose flour

Cream Cheese Frosting:

8 ounces full-fat cream cheese, softened to room temperature5
1/2 cup unsalted butter, softened to room temperature
3 and 1/2 cups confectioners’ sugar
1 – 2 Tablespoons heavy cream
1 teaspoon vanilla extract
pinch salt

Directions

1. Preheat the oven to 350F. Grease and lightly flour three 9×2 inch cake pans with nonstick spray. Set aside.

2. Make the cake: Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy – about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs and vanilla. Beat on medium speed until everything is combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.

3. In a large sized bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then add the milk, lemon zest, and lemon juice. Remove from the mixer and stir lightly until everything is just combined. Toss the blueberries in 1 Tablespoon of flour and fold into the batter. Batter is extremely thick. Do not overmix at any point. Overmixing will lend a tough, dense textured crumb.

4. Spoon batter evenly into 3 prepared cake pans. If only using 2 cake pans, your bake time will be longer. Bake the three layers for about 21-26 minutes or until a toothpick inserted in the center comes out clean. Mine took 21 minutes. Remove from the oven and allow to cool completely before frosting.

5. Make the frosting: Using a handheld or stand mixer with a paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add confectioners’ sugar, 1 Tablespoon cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more Tablespoon of cream to thin out, if desired.

6. Assemble and frost: First, using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place 1 layer on your cake stand. Evenly cover the top with cream cheese frosting. Top with 2nd layer, more frosting, then the third layer. Top with frosting and spread around the sides. The recipe doesn’t make a ton of frosting, just enough for a light frost. Top with blueberries or lemon garnish if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.

7. Make ahead tip: Prepare cakes and frosting 1 day in advance. Keep cakes at room temperature, covered tightly. Refrigerate prepared frosting in an airtight container until ready to use. Frosted or unfrosted cakes may be frozen up to 2 months, thaw overnight in the refrigerator and bring to room temperature if desired before serving.

Additional Notes:

This batter will fit into a 9×13 pan. Fill 2/3 full. If there’s extra batter, you can make a few cupcakes. I’m unsure of the baking time since I only typically make it as a layer cake.

1. Room temperature eggs preferred for even distribution among batter. Simply set into a bowl of warm water for 5 minutes before using or set out when you set out your cream cheese/butter for the recipe.

2. Be very careful not to overmeasure your flour. This will result in a heavy, dense crumb. You want a precise 360g. For a lighter crumb, you can use 3 + 1/4 cups sifted cake flour instead.

3. Please use buttermilk in this recipe. See note in post about how to make a DIY version at home.

4. 1 medium-size lemon = approximately 1 tablespoon of lemon zest = 2 to 3 tablespoons of lemon juice.

5. Use brick-style cream cheese. Not cream cheese spread.

6. Heavy cream with 30% or more milk fat preferred in frosting for creamiest texture. For a less creamy texture, milk would be fine.
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Banana Caramel Slab Pie

Ingredients

Crust

5-6 Tablespoons melted butter (you want the crumbs to hold together well.)
1 1/2 cups graham cracker crumbs

Caramel

40 kraft caramel squares
1 can sweetened condensed milk
5 Tablespoons butter

Bananas

4-5 Large Bananas, sliced

Cream

1 1/4 cups heavy cream
1/4 sugar

Instructions

Crust

Melt the butter and stir in the crumbs. Press into 9×11 pan and bake at 350 for 8 minutes let cool.

Caramel

Microwave the 3 ingredients for 3-4 minutes, stirring occasionally until smooth.

Cream

Beat ingredients together until peaks form.

Assembly

Lay bananas on cooled crust. (slightly warm still is ok.)

Pour on most of the caramel or the amount to your liking.

Spread all the cream on top.
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Peach Cobbler

Ingredients

For the filling:

8 fresh peaches (peeled, pitted, and sliced into chunks)
3 tablespoons white sugar
3 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon fresh lemon juice
1 tablespoon cornstarch

For the topping:

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

To sprinkle on top:

1 tablespoon white sugar
1/2 teaspoon ground cinnamon

Directions:

Preheat the oven to 425 degrees F.

Peel the peaches with a knife or peeler, or drop the peaches one-by-one in boiling water for about a minute. Then, take each one out and put it into a bowl of ice water for about a minute. The skins should slide off pretty easily if the peaches are ripe.

In a large bowl, combine the first list of ingredients (peaches, white sugar, brown sugar, cinnamon, nutmeg, lemon juice, cornstarch). Toss everything together so the peaches are coated evenly, then put the mixture into a greased two-quart (8×8) baking dish and bake in the oven for ten minutes.

In another large bowl, combine some of the ingredients from the second list – flour, white sugar, brown sugar, baking powder, and salt. Use your fingertips to blend the butter into the mixture – or use a pastry blender – until the mixture looks like coarse meal. Then, stir in the water until just combined.

Take the peaches out of the oven and drop spoonfuls of the topping over them. Sprinkle the entire cobbler with the sugar and cinnamon.

Bake the cobbler for about 30 minutes, or until the topping is golden
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Peanut Butter & Chocolate Eclair Dessert


24 servings

Ingredients

1 pkg. (3.4 oz.) Jell-O Vanilla Flavor Instant Pudding
1-3/4 cups cold milk
1/4 cup Creamy Peanut Butter
1 tub (8 oz.) Cool Whip Whipped Topping, thawed
24 graham crackers
1-1/2 pkg. (4 oz. each) Baker’s Semi-Sweet Chocolate (6 oz.), broken into pieces
3 Tbsp. butter

Instructions

Beat pudding mix and milk in large bowl with whisk 2 min. Add peanut butter; mix well. Stir in Cool Whip.

Layer 1/3 of the grahams and half of the pudding mixture in 13×9-inch dish, breaking grahams as necessary to fit. Repeat layers. Top with remaining grahams.

Microwave chocolate and butter in microwaveable bowl on HIGH 2 min. or until butter is melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Spread over grahams.

Refrigerate 8 hours.

How to Easily Cut Dessert into Serving Pieces

To easily cut the dessert for serving, use a sharp knife and dip the knife blade in hot water after each cut to warm and clean the blade

Variation

Prepare as directed, using Jell-O Vanilla Flavor Sugar Free Fat Free Instant Pudding, fat-free milk and Cool Whip Lite Whipped Topping.
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