Tag Archives: dessert

Vanilla Bean Cheesecake No-churn Ice Cream

Servings: 12


one 8 oz. block of cream cheese, light or regular, at room temperature
one 14.5 oz. can of sweetened condensed milk, regular or fat free
1 tablespoon vanilla bean paste
1 pint heavy cream, well chilled


Place a large glass or metal bowl in the refrigerator or freezer for whipping the cream.

Using an electric mixer or whisk attachment, beat together the cream cheese, sweetened condensed milk, and vanilla bean paste until smooth. Set aside.

In the chilled bowl, using an electric mixer or whisk, beat the heavy cream to soft peaks.

Gently fold the cream cheese mixture into the whipped cream.

Pour the mixture into a container that you can freeze and has an airtight lid, cover, and place in the freezer until frozen.

FB video link:

Recipe Tips:

While Vanilla Bean Paste really gives that intense vanilla flavor, you could also use a good quality vanilla extract.

Make sure your cream cheese is at room temperature so that you can blend it with the vanilla bean past and sweetened condensed mils and get a nice smooth texture. This will ensure creamier ice cream.

But your heavy cream should be very cold. I also recommend putting your bowl and beaters in the fridge or freezer. The colder everything is, the easier it will whip up without overbeating.

You want to gently fold the cream cheese mixture into the whipped cream to avoid deflating it. Again, this produces creamier ice cream.

If you’ve put the ice cream in the freezer overnight, you may need to let it sit out for a couple minutes to make it easier to scoop.


Strawberry Brownies

Yield: 1 dozen


1 box strawberry cake mix
2 eggs
1/3 cup canola oil
white chocolate chips, optional


1 cup powdered sugar
1 1/2 tablespoons milk
1/2 teaspoon vanilla extract


Preheat oven to 350 F and line a 9-inch square baking dish with parchment paper, leaving a 2-inch overhang on both sides.

In a large bowl or mixer, beat eggs and canola oil into cake mix until no lumps remain.

Note: if using chocolate chips, fold them in now.

Pour batter into lined baking dish and smooth out the top.

Bake for 15-17 minutes, or until toothpick inserted in center comes out mostly clean.

Remove brownies from oven and let cool 5 minutes before extracting parchment paper from baking dish and transferring to a wire rack.

In a medium bowl, whisk milk and vanilla extract into powdered sugar until smooth.

Note: for a thicker glaze, use less milk; for a thinner glaze, more milk.

Drizzle glaze over the slightly cooled brownies and let set before cutting into squares and serving.

Author’s note: The key ingredient in these brownies is strawberry cake mix. I’ve always used Duncan Hines, as that is my favorite brand. I am sure others would work also as long as they don’t have pudding in the mix. Although I’ve never used pudding mix for these, I fear it would make them too soft.

Light as a Feather Ginger Bread


1/2 C. boiling water
1/2 C. shortening
1/2 C. brown sugar
1/2 C. molasses
1 egg, beaten
1 1/2 C. all purpose flour
1/2 t. salt
1/2 t. baking powder
1/2 t. baking soda
3/4 t. ginger
3/4 t. cinnamon


Pour boiling water over vegetable shortening to melt.

Add sugar molasses, egg and beat together.

Add dry ingredients and combine well.

Put in a greased 8×8 pan and bake at 350 degrees for 35 minutes.

Serve warm or cold with whip cream, lemon sauce or ice cream.

No-bake Coconut Cream Lush

Servings: 16


For The Crust

4 cups Nilla Wafer cookies
6 tablespoons unsalted butter, melted

For The Filling

8 ounces cream cheese, softened
1 cup granulated sugar
8 ounce (1 container) Cool Whip topping, thawed

For The Topping

3 ounce (1 box) instant coconut cream Jell-O pudding
2 cups whole milk
1/2 cup toasted flaked coconut


Coat a 9×13 baking dish with nonstick spray.

Blend the Nilla Wafers in a food processor until finely ground; add in the melted butter and blend until well combined. Press the mixture evenly into the bottom of the prepared pan.

In a large bowl with an electric mixer, beat the cream cheese and sugar until combined and fluffy; add in the Cool Whip and continue to mix until combined. Spread evenly over the Nilla wafer layer.

Wipe out the bowl and pour in the Jell-o pudding powder and milk. Whisk vigorously for 2 minutes until thickened and set. Pour mixture over cream cheese layer. Sprinkle toasted coconut flakes over the top.

Refrigerate until completely chilled and set, about 4 hours.

Slice and serve.

Chocolate Peanut Butter Pie


1 Oreo Ready Made Crust
4 oz 1/3 less fat Cream Cheese
1/3 cup Powdered Sugar
1/3 cup Creamy Peanut Butter
4 oz Fat Free Cool Whip
1 pkg Chocolate Fudge Fat Free Jello Pudding
1 3/4 cup Skim Milk


In a medium sized bowl whip together the pudding mix and milk for 2 minutes. Set to the side.

In another bowl whip the cream cheese, sugar & peanut butter until they are all mixed well. Add the Cool Whip and whip until its light and fluffy & well combined. Try not to lick the spoon.

Spoon the chocolate pudding into the Oreo crust. Add the peanut butter mixture on top and spread evenly. Cover with plastic wrap and place in fridge for at least 2 hours.

Shave dark chocolate on top for a little garnish.

Author’s note: the first time the peanut butter layer just sunk to the bottom of the pudding but the second time I let the pudding sit in the bowl for a few minutes prior to putting it in the pie. Make sure your cool whip was frozen and your peanut butter mixture should be thicker than the pudding.

French Triple Chocolate Mousse Recipe

Yield: 8 servings


2 cups cream (heavy)
4 large egg yolks
3 tablespoons sugar (granulated)
1 teaspoon vanilla extract
2 1/2 ounces white chocolate (chopped)
2 1/2 ounces chocolate (milk, chopped)
2 1/2 ounces chocolate (dark, chopped)
Garnish: shaved chocolate ribbons


In a medium pan set over low-medium heat, heat 3/4 cup of the heavy cream until it just starts to steam. In a separate bowl, mix the egg yolks, sugar, and vanilla until the mixture is smooth.

In a slow, steady stream, pour the hot cream into egg mixture, whisking constantly. Pour the hot cream-egg mixture back into the pan and cook it over low-medium heat, constantly whisking, for 4 minutes, until a thermometer reads 160F.

Remove the pan from the heat, pour the custard through a fine-mesh sieve, and set it aside for a moment.

In three separate, metal bowls, one for each chocolate, melt the chocolates over a double boiler. Whisk one-third of the custard into each melted chocolate and allow the mixture to cool completely.

Beat the remaining chilled cream on high speed until peaks form. Stir two tablespoons of the whipped cream into each chocolate custard, and then evenly divide the remaining whipped cream among the custards and very gently fold it into a mousse.

Layer the white chocolate mousse, milk chocolate mousse, and dark chocolate mousse into serving cups and chill them for several hours before serving. The triple chocolate mousse can be held in the refrigerator for up to 24 hours before serving. Serve it garnished with chocolate shavings, if desired.


If three chocolates in a mousse are not enough, you can vary the recipe by adding flavours to the chocolate. A dash of coffee or Espresso can be good. Add a touch of orange to one of the chocolate layers. For an adults-only dessert, certainly not for children, add a drop of your favourite liqueur be it a dash of brandy, whisky or perhaps a flavored liqueur like a Cointreau. Also lovely in chocolate is Baileys Irish Cream, smooth and creamy so blends well with chocolate.

No Bake Strawberry Lemonade Bites


4 graham cracker sheets (8 squares)
2 tablespoons melted butter
1 tablespoon brown sugar

For the filling

8 oz cream cheese, softened to room temperature
14 oz can fat-free sweetened condensed milk
1/4 cup egg beaters all whites, or regular egg beaters
1 teaspoon lemon zest
1/2 cup fresh lemon juice (about 4 lemons)
2 teaspoons powdered gelatin
3 tablespoons boiling water
12 small strawberries, sliced in half


Place graham crackers into a food processor and process until very fine.

Add butter and brown sugar then process to combine.

Spray muffin tins well with non-stick spray, then spoon 1 heaping teaspoon graham cracker mixture into each cup.

Press down firmly to form the crust, then place muffin tins into the fridge.

In a large bowl, beat together softened cream cheese, sweetened condensed milk, and egg beaters until smooth and creamy, about 2 minutes.

Add lemon zest and juice and beat until fully combined.

In a small bowl whisk together powdered gelatin and boiling water until dissolved.

Let cool for 2 minutes, then beat into the cream cheese mixture.

Fill each mini muffin tin cup to the top with the filling, then place in the refrigerator to firm up for at least 8 hours, or overnight.

Run a small knife around the outside of each cup to pop it out of the mini muffin tin then top with half a strawberry.

Store in the refrigerator.