Desserts

Coconut Whipped Cream

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I’ve been wanting to try this for a while now.  It’s a gluten-free, dairy-free way to enjoy something like whipped cream and can be enjoyed in hot chocolate, on desserts, or on fruit.  It’s easy and fast, too!

Ingredients:
Coconut Milk
Vanilla
Cinnamon

1.  Chill an unopened can of coconut milk in the fridge for several hours or overnight.
2.  Open the can; into a bowl scoop out just what has firmed up on the top.  What’s left underneath is coconut water…don’t use that for your “whipped cream” but do save it to use in smoothies.

the leftover water after scooping

3.  Add some vanilla (I used about a teaspoon for the one can) and a sprinkle of cinnamon.  Mix well with a fork.

That’s it.  You’re done!  Now, obviously this doesn’t taste just like, or have the same consistency as, real whipped cream.  It has a slight coconut flavor.  But it’s kinda fun and may be good for those trying to cut back on dairy.  Give it a try and see if you like it.

Source:  about a million places via Pinterest

Sprinkles Cupcake’s Strawberry Cupcakes

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I love cupcakes. I really do. When I saw this recipe for Strawberry Cupcakes from Sprinkles Cupcakes (the original Cupcake bakery!) I had to try it. I’ve never liked Strawberry cupcakes from a box. These…. well, these are divine.

Sprinkle’s Strawberry Cupcakes with Strawberry Icing
Servings: Makes 1 dozen

Strawberry Cupcakes

Ingredients
2/3 cup fresh or frozen whole strawberries (thawed if frozen)
1 1/2 cups all-purpose flour , sifted
1 tsp. baking powder
1/4 tsp. coarse salt
1/4 cup whole milk , room temperature
1 tsp. pure vanilla extract
1/2 cup (1 stick) unsalted butter , room temperature
1 cup sugar
1 large egg , room temperature
2 large egg whites , room temperature

Directions
– Preheat oven to 350°.
– Line a 12-cup muffin tin with cupcake liners; set aside.
– Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree. – Add a few more strawberries if necessary, or save any extra puree for frosting; set aside.
– In a medium bowl, whisk together flour, baking powder and salt; set aside.
– In a small bowl, mix together milk, vanilla and strawberry puree; set aside.
– In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
– With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended.
– Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
–  Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes.
– Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

Strawberry Icing

Ingredients
1/2 cup whole frozen strawberries, thawed
1 cup (2 sticks) unsalted butter, firm and slightly cold
Pinch of coarse salt
3 1/2 cups confectioners’ sugar, sifted
1/2 teaspoon pure vanilla extract

Directions
– Place strawberries in the bowl of a small food processor; process until pureed.
– In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy.
– Reduce mixer speed and slowly add confectioners’ sugar; beat until well combined.
– Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended.
– Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.

Source for cupcakes. Source for icing.

Chocolate Chip Strawberry Shortcake

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I’ll start with the disclaimer: this isn’t really shortcake. It’s a gussied-up white cake. BUT…

…It’s MOIST. It’s easy. And it will tantalize your taste buds. Oh, yes, my friends. It will.

I usually make this cake using Devil’s Food Cake mix and chocolate pudding, but today I couldn’t decide between Strawberry Shortcake or chocolate cake. So I mixed it up a little and it turned out so fabulously I thought I’d share it with you! The chocolate chips are the perfect complements to the strawberries.

You’re Welcome. 🙂

Ingredients:
1 White (not yellow) Cake Mix (I use Betty Crocker)
1 (5.1 oz) Vanilla Instant Pudding mix
1 Cup Sour Cream
1 Cup Vegetable Oil
4 eggs
1/2 C Warm Water
1.5 C Mini-Chocolate Chips (I suppose you could use regular, but in my experience the bigger chips sink to the bottom while cooking)

1. Preheat the oven to 350 degrees F.

2. In a large bowl, sift together the cake and pudding mixes. Add the wet ingredients, one at a time, ending with the chocolate chips.

3. Pour into a well-greased 12 Cup bundt pan.

4. *Bake for 50 – 55 mins, or until the top is springy to the touch and a toothpick inserted in the middle comes out clean. Cool cake thoroughly in the pan, at least an hour and a half, and invert onto a plate if desired.

5. Top with whipped cream and strawberries.

*I use a 10 Cup Sunflower-shaped Cake Pan with no fluting and it fits, but just barely. I bake this in a preheated 335 degree oven for 80 mins.

You can also bake this in a 9×13″ pan, at 350 for 25 – 30 mins.

Source: My own variations on Too Much Chocolate Cake from allrecipes.com

Cheesecake Berries

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I had some friends over a few nights ago and wanted to try some new recipes that were collecting dust in my “Recipes to Try” Pinterest board.  I needed something simple, easy, and tasty.  BINGO!

I think this will be my new go-to treat to bring to parties and showers, or just to eat in the privacy of my closet while my children clean the kitchen.

I can dream can’t I?

Ingredients:
a carton of strawberries (there were about 20 in mine)
8 oz. cream cheese, softened
1/2 cup powdered sugar
1/2 tsp. vanilla
graham cracker crumbs (it doesn’t take much)
chocolate or vanilla melts for decor (optional)

1.  Wash the strawberries, drain completely, and dry completely.   With a pairing knife, begin coring out the middle of each berry down through the stem.  For me this was easiest while holding the pairing knife higher up on the blade with maybe and inch of blade actually exposed beyond my fingers.  Work slowly until you get a feel for it.  You want a nice, roomy area for the yummy cheesecake filling; just don’t go all the way through the berry.

2.  In a mixer blend together the cream cheese, powdered sugar, and vanilla.  Scoop this mixture into a zip-top baggie, seal the bag, and snip off one corner.  You can always snip off more if the hole’s not big enough, so be stingy with your cut.  Holding a berry in one hand, use your other hand to squeeze the cheesecake-baggy mixture into the strawberry holes, allowing the filling to come up out of the berry just a bit.
3.  After filling the berries, either sprinkle on or dunk the tops of the berries with graham cracker crumbs.
4.  Place the berries on a cooling rack with a sheet of wax paper underneath.  Melt your chocolate and drizzle over the berries.  A tip here:  don’t try to “draw” the lines onto the berry.  This will make for a sloppy job.  Just quickly go back and forth over the berry, letting some of the chocolate go past the berry on each side.  I had a lot of melted decor here so I did lines in two directions.

Refrigerate until ready to serve.  YUM!

I think next time I will:

  • double the berries and one-and-a-half the cheesecake mixture.
  • try a chocolate cheesecake filling.
  • not invite people over so I can have more for myself.  (Just kidding.  Sort of.)

Source:  Sugar Derby via Pinterest

Cherry Cheese Pie

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This is so yummy! Have you ever had a serving of cheesecake with cherry topping and wished there were more cherries!?  Well, this is the pie for you! Most of the time the cheesecake is too much for me, but this has just the right amount.  AND, its way healthier than a regular cheesecake. (At least that’s what I told myself while eating practically the whole thing. Shh…don’t judge.) By the way, the crust on this pie is delicious!

3/4 c a.p. flour
3 TBSP. sugar
1/4 tsp. salt
1/4 c. butter, softened
1 can (21 oz) cherry pie filling
1 pkg. (8 oz) cream cheese, softened
1/3 c. sugar
1 egg
1 tsp vanilla extract

The CRUST!
Combine the first three ingredients into a bowl and add in the softened butter. Stir until combined well.  Press onto the bottom of a 9″ pie plate…also, go up the sides of the pie plate with the crust.  You will have to press it pretty thin to have enough to spread up the sides, but don’t worry, it will be great! Bake the pie crust at 350 degrees for 10-12 min. or until lightly browned. (I baked mine for about 15 min. But, don’t brown too much, you still have more baking to do.) After removing the crust from the oven, pour in the pie filling and set aside.

The Cheesecake part!
In a mixing bowl, beat the cream cheese, sugar, egg and vanilla until smooth. Pour the mixture over the cherries and spread carefully. Bake for 30-35 min. or until its beginning to brown around the edges. Cool on a wire rack. Refrigerate for several hours before serving!

Recipe  adapted from Taste of Home

Peach Ice Cream

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 The texture of this is like frozen custard.  I think I would add even more peaches though.
Ingredients:
2 1/2 cups sugar
1 cup whole milk (I used half-and-half)
4 large egg yolks
salt
2 cups fresh peaches (about 4 of them), peeled, pitted, and pureed
1 cup half-and-half
1 cup whipping cream
1 t. vanilla extract
Directions:
1.  In medium saucepan, whisk together sugar, milk, egg yolks, and a pinch of salt.  Place pan on medium-high heat, and whisk until mixture comes to a simmer.  Lower heat to medium and whisk mixture 5 minutes, or until it begins to thicken.  Strain into large bowl, then whisk in peaches, half-and-half, cream, and vanilla.  Cover with plastic wrap and refrigerate 2 hours, or until chilled.
2.  Pour mixture into ice cream maker; process according to manufacturer’s instructions. 
Source: Country Living

Fresh Blueberry Cobbler

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So, somebody brought home two pints of fresh blueberries and that means I had to make something with them quick before they went all mushy.  You know the story.  Anyway, I pulled out a few cookbooks and, since it was 10:00 in the p.m., there was no time to be really creative.  Enter my trusty Betty Crocker Cookbook–you know, the orange one, circa…I have no idea, because I lost the title page with all that good info on it.  But I can always find a recipe in there when I have an ingredient and don’t have a clue what to make with it.  Hope you enjoy this cobbler.  We did…with a scoop of vanilla ice cream–can’t believe I had that in the freezer!

Ingredients:
1/2 cup sugar
1 tablespoon cornstarch
4 cups fresh blueberries (or 2 1/2 cups because some of mine got eaten first)
1 teaspoon lemon juice
3 tablespoons shortening
1 cup all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk


1.  Heat oven to 400 degrees F.  Mix 1/2 cup sugar and the cornstarch in a 2-quart saucepan.  Stir in blueberries and lemon juice.  I added about 1/4 to 1/2 cup water because it needed a little more juice.  Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.


2.  Pour mixture into ungreased 2-quart casserole; keep blueberry mixture hot in oven.

3. Cut shortening into the flour, 1 tablespoon sugar, the baking powder and the salt until mixture resembles fine crumbs.  Stir in milk.

4. Drop flour mixture by 6 spoonfuls onto hot blueberry mixture.

5. Bake until topping is golden brown, 25-30 minutes.  Serve warm.  Makes 6 servings.


Source:  Betty Crocker’s Cookbook, New and Revised Edition

Pineapple Creams

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Pineapple is one of my favorite things to eat.  I love this fruit!  Fresh, out of the can, the juice, icecream, pineapple cake, dried slices,…etc.  I love anything pineapple.  One of my fondest memories is going to the Dole Pineapple Plantation on the island of Oahu with my husband and eating pineapple icecream while standing in the pineapple field.  That was some yummy stuff!  I came across a pineapple icecream recipe on pinterest (that the creator had concocted while trying to copy a dessert she had tasted at Disney World.   Well, I have never had one of those particular desserts, but like I said, I love pineapple.  So, I decided to try it.  It is really good!  Its not very sweet, but just enough.  I froze it first as the original recipe suggested and then I froze it overnight.   I like it both ways! But, I think I like it better when its softer.  This is really yummy! Enjoy!

2 -20 oz cans crushed pineapple with juice
2 TBSP Lemon juice
2 TBSP Lime juice
1/3 cup white granulated sugar (I think I would like to add a bit more next time)
1 and 1/2 cups of heavy whipping cream, whipped
Drain the pineapple, and reserve the liquid. Set aside, adding 2 TBSP of this pineapple juice into a blender, or food processor. (I used my Ninja!) Into the blender add drained pineapple, lemon juice, lime juice, sugar and 2 TBSP pineapple juice. Mix until smooth.  Pour into ziplock bags so it can lay flat and freeze quickly.  Whip the cream and refrigerate until needed.  When its slushy (about 1 hour and 45 min for me) pour into the whipped cream and gently stir until its all incorporated.  Freeze again in ziplock bags or container of your choice…for at least an hour. It will be the consistency of homemade icecream.  Its really yummy!

Snicker Doodles

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Every time I make Snicker Doodles, I always wonder why I don’t make them more often. They don’t take long and they are super tasty! Cooked right, these have that perfect crunchiness around the outside edge with a soft middle. Mm-MMM!

Ingredients:


1 C Shortening
1.5 C White Sugar
2 Eggs
2 3/4 C All-purpose White Flour
1 tsp Baking Soda
2 tsp Cream of Tartar
1/2 tsp Salt

 

 3 Tbsp White Sugar
2.5 tsp Ground Cinnamon

1. Preheat the oven to 375 degrees F.

2. In a Medium bowl, cream together the Shortening, Sugar (1.5 Cups), and Eggs. I have a superstition about beating the sugar/egg/shortening mixture for five minutes until it’s good and fluffy. I do this with all cookies (or try to) and have no idea it it does anything special, but I like to think it does.

3. In a Small bowl, sift together the Flour, Soda, Tartar, and Salt (or not. Sometimes I add them separately.). Gradually add the dry mixture into the Sugar mixture until nice and incorporated.

4. In a cereal bowl, mix together the Tbsp Sugar and tsp Cinnamon.

5. Taking a heaping teaspoon full, roll the dough into a little ball and then roll it around in the cinnamon until the entire ball is coated.

6. Place on an unprepared cookie sheet two inches apart.

 7. Bake for 7 – 10 minutes. I do mine for 7 minutes and they’re perfect! Cool on a wire rack.

8. Share them. Or DEVOUR them. Whichever you prefer.

Source: LKUEHL, on All Recipes.com, a little personal variation added

~Kara

Brownie Bites

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I think I found this recipe on Pinterest way back in February.  I used it then to send in for a Valentine party at school for one of my girls.  But, this would be a great end of school party treat!  This is soo easy!

Mini Muffin pan
Pam
Box of your favorite Brownie Mix
Reese’s Peanut Butter chips
Semi-sweet chocolate chips
Peanut Butter

Set oven to 350 degrees. Grease muffin pan. Mix up the brownie mix by the box directions. Fill the muffin pan cups to about 3/4 of the way up. Bake until done…about 15-20 min (depends on how chewy you want them) When they come out of the oven use the back of your spoon, or something rounded that you can press down into the brownie, to form a little cupped space for the peanut butter. (This step must be done immediatly after you remove them from the oven.)  Then let them cool for a bit, and dump them out to finish cooling.  Melt your peanut butter in the microwave until you could pour it!  Then spoon into the brownie cup tops and quickly add the chips.  As they cool the peanut butter will stiffen back up and the chips will be set!