I'm helping with some food for a baby shower next week and need some new dessert recipes!! I'm not feeling the love for any of my old standby recipes! So here's the deal, leave a comment with your FAVORITE dessert recipe (no matter how simple or difficult) and I will choose one to take to the shower with me next week. The submitter of the winning recipe will get the prize.
There are only two "rules":
1. Recipe cannot require any freezing - I have NO extra room in my freezers right now
2. Recipe must be submitted by midnight on Monday. I know it's not very much time but the shower is Tuesday night so I'll need to choose by Tuesday morning so I can shop for the ingredients!
The prize is a $15 Target gift card!
I hope this way I will get LOTS of new recipes! Please play along!
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Fun idea--I hope you get some good recipes to choose from. Here's my favorite. Easy to make, and requested by friends and family members.
Aunt Marie's Lemon Cake (from my great-aunt, Marie Covey)
Bake a standard lemon cake mix according to package directions. Let cool 30 minutes.
Mix 1 small package lemon jello with 3/4 c boiling water, stir until dissolved, then add 3/4 c cold water, stir.
Poke holes all over cake with fork (I sometimes put a little PAM on the fork), then slowly spoon the jello mixture into all the holes.
Refrigerate overnight, then frost:
1 1/2 c milk
1 pk dream whip
1 small package lemon pudding
Beat the frosting ingredients together until it begins to thicken, spread over cake and return to fridge until ready to serve.
This is so light and moist! Serve with some fresh fruit, and there you go. Serves 12-20, depending on how small you want to cut it.
Fruit Pizza
Crust: press 1 package Pilsbury sugar cookie dough in greased pizza pan. Bake 10-15min. at heat shown on package.
Topping:
Mix together: 4oz. cream cheese
8 oz. cool whip
~1 ¼ c. powdered sugar & 1 tsp. vanilla
Spread on top of crust evenly & add desired fruit to decorate(sliced strawberries and bananas or blueberries work great!). Bananas turn brown fast so either dip in pineapple juice or add just before serving. Keep refrigerated.
This is easy, looks beautiful and tastes SO yummy!
My favorite is Milnot Cheesecake, it's light and fluffy, and super yummy! But good luck finding Milnot (type of Sweetened Condenced Milk)!
So I'm not going to enter my recipe, but I am going to have to try some of the yummy ones posted before me!
These are the VERY BEST Raspberry bars EVER!! The recipe comes from Cooks Illustrated, my very favorite test kitchen and recipe source. They are delectable, pretty, easy to transport, and guaranteed to get raves, especially if you use fresh raspberries. I shared these with Melissa a few years ago and I know they're one of her favorites now too! I'd be happy to send you the pdf for this recipe, if you're interested. It includes pictures and a few more assembly instructions.
This recipe can be made in a standing mixer or a food processor. Frozen raspberries can be substituted for fresh; be sure to defrost them before combining with the raspberry preserves. If your fresh raspberries are very tart, add only 1 or 2 teaspoons of lemon juice to the filling. The bars are best eaten the day they are baked but can be kept in an airtight container for up to 3 days (the crust and streusel will soften slightly with storage).
INGREDIENTS
2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
2/3 cup granulated sugar (about 4 3/4 ounces)
1/2 teaspoon table salt
16 tablespoons unsalted butter (2 sticks) plus 2 tablespoons, cut into 1/2-inch pieces and softened to cool room temperature
1/4 cup packed brown sugar (1 3/4 ounces), light or dark
1/2 cup rolled oats (1 1/2 ounces), old-fashioned
1/2 cup pecans (2 ounces), chopped fine
3/4 cup rasberry preserves (8 1/2 ounces)
3/4 cup fresh raspberries (3 1/2 ounces)
1 tablespoon lemon juice from 1 lemon
See Illustrations Below: Raspberry Bar Rules
1. Adjust oven rack to middle position; heat oven to 375 degrees. Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking dish, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14-inch length foil and fit into width of baking pan in same manner, perpendicular to first sheet. (If using extra-wide foil, fold second sheet lengthwise to 12-inch width.) Spray foil-lined pan with nonstick cooking spray.
2. In bowl of standing mixer fitted with flat beater, mix flour, granulated sugar, and salt at low speed until combined, about 5 seconds. With machine on low, add 16 tablespoons butter one piece at a time; then continue mixing on low until mixture resembles damp sand, 1 to 1 1/2 minutes. (If using food processor, process flour, granulated sugar, and salt until combined, about 5 seconds. Scatter 16 tablespoons butter pieces over flour mixture and pulse until mixture resembles damp sand, about twenty 1-second pulses.)
3. Measure 1 1/4 cups flour mixture into medium bowl and set aside; distribute remaining flour mixture evenly in bottom of prepared baking pan. Using hands or flat-bottomed measuring cup, firmly press mixture into even layer to form bottom crust. Bake until edges begin to brown, 14 to 18 minutes.
4. While crust is baking, add brown sugar, oats, and nuts to reserved flour mixture; toss to combine. Work in remaining 2 tablespoons butter by rubbing mixture between fingers until butter is fully incorporated. Pinch mixture with fingers to create hazelnut-sized clumps; set streusel aside.
5. Combine preserves, raspberries, and lemon juice in small bowl; mash with fork until combined but some berry pieces remain.
6. Spread filling evenly over hot crust; sprinkle streusel topping evenly over filling (do not press streusel into filling). Return pan to oven and bake until topping is deep golden brown and filling is bubbling, 22 to 25 minutes. Cool to room temperature on wire rack, 1 to 2 hours; remove from baking pan by lifting foil extensions. Using chef's knife, cut into squares and serve.
STEP BY STEP: Raspberry Bar Rules
1. Press bottom crust firmly and evenly into foil-lined pan.
2. Spread fruit filling over hot bottom crust with spatula.
I love making Lousianna Yum-Yum and eveyone always seems to enjoy it. Have fun at the shower.
5 Layer Louisiana Yum-Yum
1st layer -- Crust
1 cube melted butter
1 cup of flour
Mix with fork and press into ungreased 9 x 13 cake pan. Bake at 425 for 10 minutes. Remove and cool
2nd layer
1 -- 8 oz cream cheese, softened in microwave for 30 seconds
8 oz tub of Cool Whip
¼ cup powdered sugar
Blend well with an electric hand mixer, spread on cooled crust
3rd layer
1 small package vanilla instant pudding
2 cups milk
Mix until creamy and spread on layer 2
4th layer
1 large package chocolate instant pudding
2 cups of milk
Mix and spread
5th layer
8 oz tub of Cool Whip
1 chocolate bar
Spread Cool Whip on top and grate chocolate bar on top.
I thought I should come out of hiding. I’ve been meaning to post a comment for awhile and this seems like a good opportunity. I hope you know who I am from Kerry and our parents are also friends. I have a four month old baby too. I love Love and Logic and So You Think You Can Dance. I keep coming back to your blog because you have great ideas. Thanks for the 100 book list. Here’s my recipe:
PINA COLADA CAKE
1 box yellow cake mix
1 can of coconut pina colada mix
1 c. coconut
1 can of pineapple tidbits
Cool Whip
Cook yellow cake mix in sheet pan. Leave in pan. Cool. Punch holes with fork. Pour pina colada mix over cake. Top with Cool Whip and sprinkle coconut and pineapple over the Cool Whip. Keep chilled. I usually let it soak in overnight in the fridge.
I L.O.V.E. recipes, this is a great idea! I had a tough time choosing, but decided to go with my mom's tried-and-true mint brownies. I'm pretty much famous for them. Quick synopsis: homemade super moist brownies covered with mint cream and drizzled with a chocolate glaze. Absolute heaven! And they're pretty.
Mint brownies
Brownie part:
3/4 cup cocoa
1 1/8 cup shortening
2 cups sugar
4 eggs
1 tsp vanilla
1 1/2 cup flour
1 tsp baking powder
1 tsp salt
Directions:
Melt and stir shortening and cocoa in saucepan over low heat. Remove from heat, cool slightly. Pour into mixing bowl, and mix with sugar, eggs and vanilla. Stir in flour, baking powder and salt. Spread into greased and floured 9 x 13 pan. Bake at 350 for approx. 27 minutes, until soft. Let cool.
Mint cream:
3 cups powdered sugar
6 tablespoons butter
1/4 cup half and half
1 1/2 tsp. peppermint extract
Beat together and spread over cooled brownies. Chill for 1/2 hour. (we often add a bit of food coloring, usually green, to the mint cream).
Chocolate glaze:
3 one ounce squares unsweetened chocolate
3 tablespoons margarine
Melt together and drizzle over frosting.
Let cool (I usually refrigerate for 20 or 30 minutes) until the glaze hardens.
Have fun selecting a winner! Looks like some great choices.
Yum--love new recipes. You should do this again for meals! :)
Here's one of my favorite party treats:
Chocolate Chip Cheeseball
1 pkg (8 oz) cream cheese, softened
1/2 cup butter (real stuff!), softened
1/4 tsp vanilla extract
3/4 c powdered sugar
2 Tbsp brown sugar
3/4 cup miniature chocolate chips
3/4 cup finely chopped pecans
graham sticks for dipping
In a mixing bowl, beat the cream cheese, butter & vanilla until fluffy. Gradually add sugars, beat until combined, stir in chocolate chips. Cover and refrigerate for 2 hours. Place cream cheese mixture on a large piece of plastic wrap, shape into a ball, cover and refrigerate for 1 hour. Just before serving, roll cheeseball into pecans. Serve with graham crackers (I like the graham sticks--regular and chocolate flavors).
This is easy to make ahead and just finish off at the last minute. It's very rich---and very addictive!
OK, I've been working on a recipe album today and drooling over all my favorite desserts. So I'm going to share another one (that wasn't against the rules, was it?)
Beignets (pronounced ben-yays, they're little french doughnut-type things; recipe from my mom who served her mission in France)
1/2 cup butter or margarine
1 tsp sugar
1/4 tsp salt
1 cup water
1 cup plus 2 Tbsp flour
1 tsp vanilla
4 eggs
oil for frying
powdered sugar
In medium pan heat butter, sugar, salt and water to boiling. Remove pan from heat and add flour all at once. Stir vigorously until ingredients are combined thoroughly and dough leaves sides of pan and forms a ball. Add vanilla, then eggs, one at a time, stirring vigorously. Dough should be smooth and glossy. In another pan heat 1 1/2 inches of oil to 375 degrees on a thermometer. Drop heaping teaspoons of dough into hot oil and fry beignets, a few at a time, until golden and puffed up to about 2 inches in diameter. Drain on paper towels and coat generously in powdered sugar (we put them in a sack with sugar and shake it).
Makes about 50 yummy beignets.
This is Joel's favorite thing right now. It is wonderful with a scoop of vanilla ice cream and a few raspberries or whatever kind of fruit you'd like. It is like a yummy brownie that makes its own fudge sauce at the bottom. Hm. I guess ice cream requires freezing. But cool whip or that aerosol stuff would be good, too.
Chocolate Pudding Cake
3/4 c flour
2/3 c sugar
1/2 c unsweetened cocoa powder, divided
11/2 tsp baking powder
1/2 tsp salt
1/2 c milk
3 tbsp oil
2/3 c brown sugar
1/4 c chocolate chips
1 tsp vanilla
1 1/4 c water
chopped nuts optional
1. Preheat oven to 350 degrees.
2. In an 8x8 square pan, stir together the flour, sugar, 1/4 c cocoa, baking powder, and salt. Add milk and oil, mix well. Sprinkle brown sugar, remaining cocoa powder, and chocolate chips over the mixture. Add the vanilla to the hot water, then pour the water over the top.
3. Bake for 30 to 35 minutes in the preheated oven until the surface appears dry.
This is a fun idea. My favorite cake right now is a Delicate Pear Cake. It is delicious. You make the cake and then drizzle the carmel sauce over each piece.
Delicate Pear Cake with Carmel Sauce
CAKE
1 16oz can pear halves in extra light syrup
1 pkg. White cake mix
1/3 cup oil
3 egg whites
Heat oven to 350. Grease and flour a 10 inch spring form pan. Drain pear halves, reserving 1/3 cup liquid. Place pear halves in a blender or food processor blend until smooth. In a large bowl combine cake mix, pureed pears, 1/3 cup of reserved liquid, oil and egg whites. Mix at low speed until moistened. Pour into pan, bake at 350 for 40 to 45 minutes or until toothpick comes out clean. Let stand and cool completely.
FROSTING
1 cup whipping cream
2 Tablespoons sugar
1 Tablespoon vanilla
1 16 oz can pear halves in extra light syrup drained
½ cup finely chopped hazelnuts or walnuts
In a small bowl beat whipping cream and sugar until stiff peaks form. Fold in vanilla. Frost cooled cake. Cut pear in half lengthwise into about 32 slices. Arrange on top of the cake slightly overlapping. Press nuts into sides of the cake. Refrigerate until ready to serve.
SAUCE
1cup firmly packed brown sugar
1 cup whipping cream
½ cup butter
In a sauce pan bring all the a boil. Boil over medium heat for about 5 minutes, stirring occasionally. Remove from heat, cool slightly. Drizzle over each piece of cake.
NOTE
You will need to get 2 16 oz cans of pears
2 pints of whipping cream to equal 2 cups
Another huge winner is a strawberry cake. It is light and perfect this time of year. You make a white cake mix in a 9x13 pan. Let it cool, cover with a frosting: one cup powder sugar, one cube cream cheese, once container of cool whip, mixed together. Then cover that with strawberry mix: the strawberry gel used for pies (you can buy this already made in the produce section) mixed with a ton of fresh cut strawberries. It is a sweet and fresh cake.
Good luck
I have a couple different dessert recipes that are big hits around here:
KARMA'S CHERRY CHEESE CAKE:
1 prepared Angel Food Cake
2 (8 oz) cream cheese, softened
3/4 cup powder sugar
1 (8 oz) container Cool Whip
1-2 cans cherry pie filling
Rip apart Angel Food Cake into bite size pieces. Place in a 9x13 pan. Mix together cream cheese and powder sugar. Add container of Cool Whip to cream cheese mixture. (Add a little milk if it's too stiff). Pour cream cheese mixture over Angel Food Cake. Pour cherry pie filling over top of cream cheese mixture. (Start with one can; add other can if desired). Chill before serving.
PEACH COBBLER:
3-5 fresh peaches, peeled, pitted &
sliced
1 tsp. cinnamon
1 cup white sugar
1/2 cup shortening
1 cup white sugar
1 1/2 cup flour
2 tsp. baking powder
1/2 tsp. salt
1 cup milk
1 cup boiling water
3 tbsp. butter
Preheat oven to 350 degrees. Grease a 9x13 baking dish. Stir together peaches with cinnamon and 1 cup sugar. Set aside. In a medium bowl, cream together shortening and 1 cup sugar. Mix in flour, baking powder and salt alternately with milk. Pour into prepared pan. Top with peach mixture. Drop butter in boiling water and pour all over peaches (this seems like a weird step, but trust me...it all turns out fine!) Bake in preheated oven 40-45 minutes, until golden brown. Serve warm with vanilla ice cream or whipped cream.
Unfortunately I don't have any recipes that could even compete with these! I am drooling just reading the replies on this one...good luck in choosing!:)
For me, chocolate and caramel make the ultimate, deliciously dangerous combination! This recipe for caramel brownies is about the furthest thing from weight watchers, but it is the yummiest, gooiest treat ever!
Caramel Brownies
1 ½ cups cocoa
1 ¼ cups flour
½ tsp. salt
12 oz. unsalted butter (3 sticks)
3 cups sugar
7 eggs
2 tsp vanilla
28 oz. caramel (2 pkgs)
1 cup evaporated milk
6 oz. semisweet chocolate chips
Mix cocoa, flour, and salt. In a pan melt butter. Remove from heat and stir in sugar and eggs, two at a time. Add vanilla. Combine both mixtures together. Pour half of the batter in a 9x13 pan, lined with foil and buttered. Bake on 350 for 10 minutes. Remove and sprinkle chocolate chips over brownies. Heat caramel and evaporated milk until melted and pour over brownies. Top with remaining brownie batter and bake for 20 more minutes. Cool to room temperature and refrigerate overnight before serving.
(The refrigeration is key to keeping them together!!)
Enjoy!!
Oh my goodness! After brainstorming for an eternity to see what recipie I could possibly give, I was EXTREMELY intimidated by everyone elses entries and now it's too late anyway, but I'm DYING to know who you chose so please announce the winner!
I'm with Amy and Meghan - wow, there are some serious bakers here! I can't wait to hear which recipe you chose!
I'm too late to play, but you definitely got some great recipes. I'm craving mint brownies now...
How did the shower turn out?
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