Desserts

Summertime Peach Ice Cream

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Our Father’s Day tradition is homemade ice cream and homemade cookies.  Only this year my daughter, Madi, decided to make golf course cupcakes.  Peach is Dad’s favorite so we aim to please.  Nothing beats homemade peach ice cream for a real summertime treat!

Ingredients:

4 c. peeled, diced fresh peaches (about 8 small ripe peaches)
1 c. sugar
1 (12 oz) can evaporated milk
1 (3.75 oz) pkg vanilla instant pudding mix
1 (14 oz) can sweetened condensed milk
4 c. half-and-half

Directions:

  1. Combine peaches and sugar, and let stand 1 hour.
  2. Process peach mixture in a food processor until smooth, stopping to scrape down sides.
  3. Stir together evaporated milk and  pudding mix in a large bowl; stir in peach puree, condensed milk, and half-and-half.
  4. Pour mixture into freezer container of a 4 qt. hand-turned or electric freezer; freeze according to manufacturer’s instructions.  Spoon into an airtight container, and freeze until firm.
Source:  Southern Living July 2002

Heavenly Hash Donut Blondies

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You know I just had to try this recipe from the name alone!  You are going to think the ingredients are insane…….and they are.  Just be forewarned that they are super sweet.  I used dark fudge for the frosting but I would recommend using a milder milk chocolate.  Enjoy this food adventure!

Ingredients:

  • 2 regular size packages of refrigerated chocolate chip cookie dough
  • 2 jumbo Hershey cookies and cream chocolate candy bars
  • 1 7 oz. jar marshmallow fluff
  • about 20 donut holes, halved
  • about 1/2 cup chocolate icing (canned works)
Directions:
  1. Preheat oven to 350 degrees.  Line and 8×8 pan with foil, extending the sides of the foil over the edges of the pan.  Mist the foil with cooking spray.
  2. Gently press one package of the cookie dough evenly onto the bottom of the pan.  Top with the chocolate bars, breaking the pieces to fit as evenly as you can to cover the surface of the cookie dough.  Top with an even layer of the marshmallow fluff.   
  3. Top the marshmallow fluff with the halved donut holes, covering the surface evenly.  Lastly, break apart and spread the remaining package of cookie dough to cover the tops of the donut layer.  If the donuts peek through, that’s okay.
  4. Bake for approx. 25-28 minutes or until the top is golden brown and mostly set.  Allow to cool completely at room temperature before putting in the fridge to set, about 2 hours. They really DO need to set in order to come together, or else they’ll be a gooey mess (not as good as it sounds).
  5. After it’s cooled,  drizzle on some melted chocolate icing for extra garnish.
  6. Cut into bars and serve.  Store covered, airtight, in the fridge.
Source:  thedomesticrebel.com

Coconut Oil Fudge

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Here’s another recipe found while searching for dairy-free dessert solutions.  I also have to have vanilla-free, so I subbed another extract for the vanilla in this recipe.  But if you’d like to use vanilla, use 2 teaspoons of it instead of the almond extract.  You could also try mint, coconut, orange, etc.

Now I’ll be honest with you–I wouldn’t make this if I didn’t have issues with dairy.  I’d much rather have regular fudge.  But in the absence of said fudge, I’ve learned to make some adjustments.  And I love trying new ways to satisfy a sweet tooth in the face of my recent food restrictions.

Ingredients:
1 cup coconut oil
1/3 cup coconut milk
1/3 cup unsweetened cocoa
1/3 cup honey
1 tsp. almond extract
pinch of sea salt

1.  Use a 4-cup Pyrex glass measure to melt the coconut oil in the microwave (just eyeball a generous cup’s worth).  Pour any excess back into the original container until you have exactly one cup melted in your measuring cup.
2.  Add the remaining ingredients and whisk well.
3.  Place a few cups of ice in a mixing bowl large enough to place the Pyrex measuring cup in; drizzle a little water in with the ice.  Set the Pyrex measure in the larger bowl so it is sitting on the ice.  Whisk the mixture every few minutes until it begins to thicken.  Don’t let it sit there too long or it will begin to hard on the bottom and edges.  This thickening is important because if you don’t do this, your coconut oil will separate and float to the top.*
4.  Pour fudge into parchment-lined 8×4-inch loaf pan.  Place in freezer until set.  Cut into pieces and serve.

*When I made this I followed the directions exactly (which say to mix and pour and freeze).  When I peeked into the freezer, the coconut oil had all risen to the top and solidified in a white mass.  So I took it out, melted the mixture and tried the ice technique just to see if I could save it.  It worked!  My pic at the top right is the mixture without the ice technique and you can tell it’s very liquidy.  Make sure to do the ice thing or you’ve have gross fudge!

Source:  slightly adapted ingredients and methods from Seeds of Real Health

Chocolate Chip Cookie Cheesecake Bars

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Yes, this is for real!! The only thing that would make this better is to have brownies in it somewhere! I’m working on that one next.

Ingredients:
Batch of homemade chocolate chip cookie dough (or ready made cookie dough) 
2 8-oz packages of cream cheese, softened
2 eggs
1/2 cup sugar

Directions:
1. Spray a 9 x 13 baking dish (or whatever size you have!) with non-stick baking spray.

2. Take 3/4 of the cookie dough and press it into the pan like a crust. You will want to go about halfway up the sides of the dish with the dough.

3. In a bowl, mix softened cream cheese, eggs and sugar until smooth and well mixed.

4. Pour cream cheese mixture into cookie dough crust.

5. Drop remaining cookie dough in balls or clumps on top of the cream cheese mixture. 

6. Bake at 350 degrees for 35-45 minutes, or until the cookie is done and the cream cheese mixture has set. I prefer mine just barely done. I do not like it overcooked. 

7. Let it cool, then place it in refrigerator to chill for a few hours before serving. DELICIOUS!!

Notes:
1. If using prepared cookie dough, you might need 2 large rolls of dough or a tub of it from Sam’s Club.

2. Brownies must find their way into this dessert, and then I will have my 3 favorite sweet treats in one heavenly dessert. I was thinking of putting brownie batter blobs on top of the cream cheese mixture instead of the remaining cookie dough. Mmmmm…Let me know if you try it!

Source: This recipe comes from one of the most wonderful, talented teenagers I know: Madilyn Johansen. Thanks for this delicious recipe, and for making it for us!



Dairy-Free Chocolate Sauce

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My last recipe was for Coconut Sorbet which I have enjoyed pairing with this non-dairy chocolate sauce.  Yes, you can buy plain old chocolate syrup with no dairy, but I really love to make things myself if I can.  And, I had all the ingredients anyway!

Ingredients:
1 (14 oz) can coconut milk
1/4 cup cocoa powder
1 cup sugar
1/8 tsp. salt

1.  Bring all to boil in a saucepan over high heat.
2.  Reduce heat and simmer for 5 minutes.

Store in fridge.

Source:  Speed Bump Kitchen

Coconut Sorbet

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After being nagged by annoying health problems, I finally found out through some testing that I have some temporary (hopefully) food sensitivities.  The biggies among them are wheat, dairy, and vanilla.  For 90 days I am to go without a big ol’ long list of foods.  This has been a big challenge, especially when it comes to dessert.

A little research on Pinterest quickly unearthed this easy recipe for Coconut Sorbet.  My only complaint with this recipe is that it doesn’t scoop well and that it makes more than my ice cream freezer can handle in one batch.  But the taste is great!  It was a real treat to be able to enjoy a real dessert for a change!

Ingredients:
2 (13.5 oz.) cans coconut milk
1 (15 oz.) can cream of coconut
1 1/2 cup. water
1/2 cup shredded coconut

1.  Combine coconut milk and cream of coconut in a blender.  Blend for 1 minute.
2.  Combine blended mixture, water, and coconut in a container and stir together.  Refrigerate to chill until very cold.
3.  Process in ice cream/sorbet freezer according to your freezer’s directions.  Store in freezer.

Source: Goya

Caramel Pumpkin Italian Cream Cake

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Don’t let the length of this recipe stop you from trying it.  It comes together pretty easily and is so moist and delicious.  It got rave reviews at a church function.

Ingredients
Cake:
2 c. pecan halves
2 c. sweetened flaked coconut, divided
1/2 c. plus 2 T. shortening
1/2 c. plus 2 T. butter, softened
1 1/2 c. sugar
1 c. light brown sugar, packed
6 eggs, separated
1 1/4 c. canned pumpkin
1 t. cinnamon
1 t. nutmeg
2 t. vanilla
2 1/2 c. flour
1 1/4 t. baking soda
3/4 t. baking powder
1/2 t. salt
1 c. buttermilk
Caramel Frosting:
1/2 c. butter
1 c. light brown sugar
1/4 c. heavy cream
1/8 t. fleur de sel or other coarse sea salt
1 t. vanilla
2 c. sifted powdered sugar
Cream Cheese Frosting:
1/2 c. butter, softened 
1 (8 oz) pkg. cream cheese, softened
4 c. powdered sugar
1 t. vanilla
Directions:
1.  Preheat oven to 350 degrees.  Place pecans in a single layer on a baking sheet and toast for 10 to 15 minutes or until golden brown and fragrant.  Reserve 8-10 halves for decorating the top, then finely chop the remainder.  Set aside 1 c. chopped for the cake batter, then place the remaining chopped pecans in a samll bowl.  Toast 1 c. coconut in a nonstick skillet over high heat until golden brown, about 3-4 minutes, stirring often.  Reserve remaining coconut for cake batter. Place the toasted coconut in the bowl with the pecans and mix.  Set aside.
2.  Cream the shortening, butter, sugar, and 1 c. light brown sugar together until fluffy on medium speed.  Add egg yolks, one at a time, until incorporated.  Beat in the pumpkin, cinnamon, nutmeg, and 2 t. vanilla until well mixed.
3.  Sift together the flour, baking soda, baking powder, and 1/2 t. salt.  Add to the butter mixture alternately with the buttermilk.  Stir in 1 c. reserved (untoasted) coconut and the reserved 1 c. chopped pecans.
4.  Beat the egg whites until stiff in a medium bowl.  Gently fold into batter.  Divide the batter equally among 3 (9 inch round) cake pans that have been sprayed with nonstick cooking spray and lined with parchment paper or wax paper.  Bake at 350 degrees for 30-35 minutes, or until toothpick inserted in center comes out clean.  Cool completely on wire rack.
5.  When cakes are completely cool, make the caramel frosting. Place 1/2 c. butter, 1 c. light brown sugar, 1/4 c. heavy cream and the fleur de sel in a medium heavy saucepan over medium-high heat.  Bring to rapid boil and boil for 1 minute while stirring constantly.  Remove from heat and beat in 1 t. vanilla and 2 c. powdered sugar with a handmixer on medium speed until mixture is thick and spreadable.  Immediately spread half of the frosting on the first cake layer that has been placed on cake plate or cardboard cake round, bottom side up (flat side up).  Place the second layer on top, bottom up, and spread the remaining frosting to the edges.  Place the third layer on top, bottom side up.
6.  Make the cream cheese frosting.  Beat the butter and cream cheese until creamy and fluffy with the whisk attachment on high speed.  Gradually beat in the powdered sugar until fluffy and smooth.  Beat in vanilla.  Frost the outside and top of cake with frosting.  Carefully press the reserved coconut-pecan mixture into the sides of cake, then place pecan halves on top for decoration.
Source:  riceandbeansprintablerecipes.com

Black Bottom Coconut Bars

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    Do you like Brownies? Do you like Coconut Macaroons? Then you will LOVE this dessert! These are wonderful, they don’t take a lot of ingredients, and they have a definite WOW factor at any gathering. I inevitably get asked for this recipe. Thank you Martha Stewart.

Ingredients

For Brownie Base

  • 1/2 cup (1 stick) unsalted butter, plus more for pan
  • 1/2 cup sugar
  • 1/4 tsp salt
  • 1 large egg
  • 1/4 cup cocoa powder
  • 1/4 cup all-purpose flour (spooned and leveled)

For Coconut Topping

  • 2 large eggs
  • 3/4 cup sugar
  • 1/2 tsp vanilla extract (real really is best)
  • 1 cup all-purpose flour, (spooned and leveled)
  • 1 package sweetened shredded coconut (7 ounces), 1/2 cup reserved for sprinkling

Directions

      For chocolate base: Preheat oven to 375 degrees. Line a 9-inch square baking pan with aluminum foil, leaving a slight overhang; butter bottom and sides of foil (not overhang). Melt butter in large microwave safe bowl in microwave. Add sugar and salt; whisk to combine. Whisk in egg, then cocoa and flour until smooth. Spread batter in prepared pan. Bake just until sides begin to pull away from edges of pan, 10 to 15 minutes (do not overbake). Let cool slightly while preparing topping. (Keep oven on).

 
    For coconut topping: In a medium bowl, whisk eggs, sugar and vanilla. Gently mix in flour and coconut (except 1/2 cup reserved for sprinkling). Drop mounds of mixture over chocolate base; spread and pat in gently and evenly with moistened fingers. Sprinkle with reserved 1/2 cup coconut. Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 25 to 30 minutes. Cool completely in pan. Lift cake from pan, peel off foil, and cut into 24 bars.
 
Source: Martha Stewart Everyday food

French Toast Roll Ups

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Sometimes I like to try recipes that just look fun!  The precooking steps on this one would be fun to do with kids, especially rolling out the bread slices.  You can experiment with any fillings that have similar consistencies to the ones listed.

Ingredients:
8 slices bread (should be somewhat soft–I used whole wheat)
Nutella, cream cheese, jelly/jam, peanut butter
2 eggs
3 Tbps. milk
1/3 cup granulated sugar
1 heaping tsp. ground cinnamon
butter for skillet
maple syrup for serving

1.  Trim the crust off the bread slices.  This goes quick if you use a pizza cutter.  Then roll each bread slice flat with a rolling pin.
2.  Take about 2-3 teaspoons of your filling (Nutella, cream cheese, jelly, etc.) and spread down one end of the bread slice (see the pic above).  Roll up the bread tightly, starting on the filling end.  Do this with all the bread pieces.
3.  Whisk the egg and milk together in a loaf pan.  In another loaf pan combine the sugar and cinnamon.
4.  In a skillet, melt the butter over medium heat.  When skillet is ready, use tongs to dip roll-ups one at a time into the egg mixture, allowing the excess to drip off.  Place in hot, buttered skillet and cook on all sides until golden brown.  Cook just a few at a time so you can keep an eye on them.
5.  When each roll-up is done, remove it from the pan with tongs and roll in the cinnamon sugar mixture.

Serve warm with maple syrup, or even just plain!

Source:  It’s made the rounds on Pinterest but I found it on Cinnamon Spice & Everything Nice.

Italian Love Cake

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    When I think about what cooking was like before the internet, I feel flabbergasted (and old) by how different my culinary experience is. When I went to college, I took my little 3×5 card file with a few of my favorite recipes that I hand copied from my Mother’s stash. Now you can find any recipe complete with reviews and ratings. Pinterest has also been a great source and that is where I found this little gem. Dare I say life-changing? I just might. This is an easy cake that looks and tastes very impressive! You can play with the flavors by changing the cake mix base, but Chocolate is still my favorite. The interesting thing about this cake is how the layers trade places while it cooks. A little bit of culinary magic.

Italian Love Cake

Ingredients:

  • 1 package chocolate cake mix with all other ingredients to prepare according to package (most sites recommend Betty Crocker Brand)
  • 2 lbs. ricotta cheese
  • 4 eggs
  • ¾ cup sugar
  • 1 tsp. pure vanilla extract
  • 1  package instant chocolate pudding mix (5.1 oz.)
  • 1 cup cold milk
  • 8 oz. Cool Whip or other prepared whipped topping
Instructions
  1. Preheat your oven to 350*.F Spray a 9×13 inch pan with nonstick cooking spray.
  2. In a bowl, mix together cake mix according to the directions on the box. Set aside.
  3. In another bow, using a hand mixer, beat together the ricotta cheese, eggs, sugar, and vanilla until smooth.
  4. *The following directions are correct. The layers switch during the baking time!
  5. Pour the cake batter into the prepared baking dish. Spread to fill the pan evenly. Once the cake batter is in place, carefully pour the cheese mixture evenly over the top of the cake batter. Spread to cover the cake batter.
  6. Bake the cake at 350* for 1 hour. Remove from the oven and allow to cool completely.
  7. Once the cake is cool, stir the pudding mix and milk together with a whisk until combined. Carefully, fold the Cool Whip into the pudding until combined.
  8. Spread the pudding mixture over the top of the cooled cake. Cover the cake and refrigerate at least 6 hours before serving. It tastes even better the next day.

Source: www.inspiredreamer.com