Tag: Cold Desserts

Cakes · Daily Thoughts · Desserts · Fruit · Uncategorized

Strawberry Whipped Cream Cake

Chocolate Castles1 Comment

If you are a strawberry shortcake lover, this cake is for you. While trying to think of a cake that would taste great for a friend of my Jodi’s (my daughter) last week in Phoenix, I thought about this cake. Rochelle, Jodi’s friend had told me she wanted a cake that did not have buttercream frosting, but one that had fresh fruit. Jodi and I thought it would be so nice to bake her a cake for her birthday so this is one that we thought would hit the spot. Last week, when I was at Jodi’s house, I made a Pistachio cake when I first arrived for the week. It was Caleb’s birthday (our 11 yr old grandson) so when your grandson tells you that “anything you bake Nana will be better than anything we could buy” well…..after signing over every dollar I had to him in my will, I proceeded to bake his cake. After we devoured the Pistachio cake in 2 days, it was time to think about baking another cake for Rochelle. Because we loved the cake texture of the Pistachio cake, I wanted to use the same recipe, but with a different flavor of cake mix. So that’s exactly what I did. This is the cake.

Cake
1 box of Duncan Hines White cake Mix
3 eggs, room temperature
1 cup veggie oil
1 cup club soda
1 small box of French Vanilla Instant Pudding mix

Beat all ingredients together and divide into prepared and greased 2 or 3 (9″) baking pans. (or you could actually bake in aa 9×13 baking pan, if you are just wanting a one layer cake.)
Bake in preheated 350 oven until cake tests done and cool completely.

Whipping Cream
2 cups heavy whipping cream
1/2 cup of powdered sugar

Whip cream until it begins to thicken. Gradually add the sugar until the sweetness is to your liking. You might not need the whole 1/2 cup. When whipping cream is thick, cover and place in fridge until you are ready to frost the sides and top of cake.

Glaze and filling for between the layers (or if you bake in 9×13, use half of this filling for pouring over the top of the cake before placing the whipped cream on top of cake)

2 cups water
1 1/3 cup granulated sugar
5 tables cornstarch
1 small box of Jello Strawberry flavored jello

Combine the water, sugar and cornstarch, stirring until cornstarch is dissolved. Bring to a boil, stirring constantly. When mixture is thick and clear, add the box of the jello, stirring until jello is dissolved and mixture is combined. Mixture will thicken more as it cools. Cool completely.

Spoon some of the jello mixture between layers of the cake, reserving some of the filling/glaze to pour over the top of strawberries.

Since about 2 cups of fresh strawberries and slice in half. Allow to dry on paper towel. When cakes are assembled and you have frosted the cake with the whipping cream, place the fresh berries over the top. Spoon the glaze over the berries allowing it to drip over the sides of cake.

Daily Thoughts · Desserts · Uncategorized

Lemon Delight

Chocolate Castles2 Comments

Remember me mentioning that I had found a Gooseberry Cookbook the other day for $3? Well, I have already found quite a a few new recipes in it that I can’t wait to try. As I sat and ate on a box of Ethel M Chocoalte’s a friend just sent me today for my birthday that is coming up, I was leafing through the dessert section this new cookbook. The intro to it said this,
“Mama heard this recipe on the radio when I was a little girl in the 1940’s. It’s still one of our family’s favorites.”

Wow, that is just so cool. As I began to read it, it sounded so light and perfect for these hot summer days. Because we have so much cake this weekend, I will wait to make this next week. But had to go ahead and share it should you need a cool dessert for this weekend.

2 eggs, separated and room temperature
2 tables softened butter
3/4 cup flour
2 tables granulated sugar
1/4 cup lemon juice
1 cup milk

Top with fresh whipping cream

Beat egg yolks in a small bowl. set aside. In a separate bowl, beat egg whites until stiff peaks form; set aside. In a medium size mixing bowl, cream butter and sugar together; add flour and continue to cream mixture. Beat in egg yolks, lemon juice and milk; fold in beaten egg whites. Pour mixture into a ungreased 12×8″ baking pan or individual custard cups. Bake at 350 degrees for 35 minutes.
(this won’t take as long if using individual custard cups)Center might be a little jiggly when you remove from oven. It will finish setting up after you take from oven.
Top with fresh whipped creams and sliced fresh strawberries (i added the strawberries because I can just see how pretty this will look in individual custard cups with the cream and red strawberries. Oh and maybe a little green mint leaf..or, just the whipped cream! your choice

Desserts · Fruit · Pies · Uncategorized

Blueberry-Banana Creme Pie

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Why I don’t make this more often, I cannot tell you…wait a minute, yes I can. IF I made it very often, I would weight 50 lbs more than I do now. This is one of Randy’s favorite desserts. So because he has requested something different than cookies I have  been making all week, I decided to surprise him this evening with this. It is really simple to make and is such a crowd pleaser. If you like blueberries and bananas, you are going to love this.

1 package Pepperidge Farm Chessman cookies

2 medium banans

1 can of blueberry pie filling

1 recipe of vanilla pudding (I make mine, but if you are in a hurry and don’t want to make your own, buy the small size of french vanilla instant pudding and make it according to the directions.

1/2 pint of whipping cream or Cool Whip (if you have followed my blog for any length of time, you will know that Cool Whip is WAY down on my list of toppings, but for calories sake or ease, I know that lots of folks use it. And when my dr tells me to either quit using real whipped cream and butter, or have heart surgery, I guess I will start using Cool Whip also)

Instructions

If you make your own pudding, do it first and set it aside while preparing the other steps.

This is recipe I use for the pudding

2 cups whole milk

1/4 cup plus 1 table flour

1/2 cup plus1 tables sugar

2 egg yolks

tiny pinch of salt

1 teas vanilla

1 tables butter

Combine all ingredients except vanilla and butter. Using a whisk, whisk the ingredients all together in a medium saucepan until all lumps are gone over medium heat. Continue using the whisk as you cook the pudding until pudding is thick. When it is thick, remove from the heat and add the vanilla and butter and stir until butter is melted. Set aside and let cool for about 30 minutes.

Line a dish with about 12 of the chessman cookies.  Pour the cooled pudding mix over them. Set this in the fridge for about 30 minutes. Remove from fridge and slice two banana over the pudding mix. Spoon the blueberry pie filling over the top of the bananas. Set in fridge for about an hour to finish cooling. Add the whipped cream that you have whipped with sugar or the Cool Whip Sprinkle about 4 or 5 of the Chessman cookies which you have crushed with a rollin pin in a bag over the top of the cream.

Set in the refrigerator until ready to serve. Cover leftovers or if you aren’t planning to serve it now, keep covered in the fridge until serving time.  Snack on the remaining Chessman cookies while you make dinner or keep for another day when you don’t have any of this dessert left and you are wanting a buttery cookie to go with coffee or tea.

Chocolate · Daily Thoughts · Desserts · Holiday Fare · Uncategorized

Chocolate Pumpkin Magic Cake

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Last year when I posted this, it was after eating it at a gathering at church. It came across my FaceBook memory yesterday and am so glad it did. It is now in the oven and will be devoured within 24 hours. The kids are coming to dinner tomorrow evening so we will have to “test” it tonight just to be sure it is still as good as we remember. Would not want to serve them something that is not top notch. If you didn’t make this last year, do yourself a favor and make it this year. You will be so thankful you did. It is so so good. The combination of pumpkin and chocolate with French Vanilla pudding frosting is scrumptious.

Mix a Duncan Hines Devils Food chocolate cake mix according to directions and pour into a 9×13″ baking dish. Do not bake until pumpkin layer is on it.

Pumpking Layer
1 15 oz can pumpkin puree
3 eggs
1/2 cup heavy whipping cream
1/2 cup evaporated milk
1 heaping teas pumpkin pie spice
1 cup packed light brown sugar

Mix and whisk until well combined. Pour slowly over chocolate cake mix. Bake in preheated 350 oven for about 50-55 min or until no longer jiggly in the middle and toothpick comes out clean. Cool completely at room temperature.

Frosting

1 (4 oz) size box French Vanilla Instant pudding mix
1 cup cold milk
8 oz container Cool Whip
4-5 gingersnap cookies, crushed for sprinkling on top (opt)

Mix the milk and the pudding until thick. With mixer on low speed, mix in thawed Cool Whip. When thoroughly mixed, spread over top of the cooled cake and place, covered in fridge until ready to serve. Sprinkle the gingersnaps over the top, if desired.

*Recipe taken from Pinterest Wash You Dry

Chocolate · Daily Thoughts · Desserts · Uncategorized

Butterfinger Lush

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Last night we were invited to some friends who live across the street from us to play cards. Patti had just returned from Texas and while there she ate this amazing dessert at their kids house. She made it for us last night and oh my gosh, it was some of the best dessert I have ever had. You need to believe me when I say that this layered dessert is a winner. Thanks Patti for sharing it with us last night and then sharing the recipe today. Wasn’t even mad that you beat me at cards after having some of this great dish.

Ingredients:
32 Oreo cookies (finely crushed)
5 tables butter, melted
1 (8 oz) package cream cheese, softened
1 cup powdered sugar
3/4 cup creamy peanut butter
1 bag mini Butterfingers
1 (16 oz) container Cool Whip, thawed and divided
1 (5.9 oz) box instant chocolate pudding mix
2 cups cold milk

1. In a medium bowl, stir together crushed Oreo cookies and butter. Press firmly all along the bottom of a 9×13 baking dish. Place in fridge.
2. Using electric mixer, beat softened cream cheese. Gradually add the powdered sugar. Beat in peanut butter. Fold in 1 cup of the Cool Whip. Crush 6 Mini Butterfingers and fold them into the peanut butter mixture.
3. Spread peanut butter mixture evenly over the Oreo crust.
4. In medium bowl, whisk the pudding mix and cold milk together until thickened. Let sit to thicken for a minute or two and then pour over peanut butter mixture.
5.Spread remaining Cool Whip on top. Crusty remaining Butterfingers and sprinkle over top. Place in fridge until ready to serve.

Daily Thoughts · Desserts · Fruit · Pies · Uncategorized

Old Fashioned Banana Pudding with a Twist (actually several twists)

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This weekend we were invited to a dinner party, where I had volunteered to bring the dessert. It has come to my attention that we aren’t that well liked, they just invite us so I will bring the dessert, as folks know that I love to bake and use any opportunity for a reason to do so. Also, Jodi had invited some of their friends over on Saturday night and of course, and I had volunteered to make her dessert for her gathering as well. When given her choice of what she wanted me to make she choose banana pudding. Being that that is not one of my favorite desserts with the vanilla wafers, I quickly remembered Paula Deens banana pudding which steps up traditional banana pudding about 10 notches. That was my deciding factor, remembering standing in our kitchen, licking the bowl of Paula Deens banana pudding several years back. She uses Pepperidge Farm Chessman cookies instead of vanilla wafers and adds several ingredients making this a most richly flavored dessert. By the time I got to the store, I decided to just make a double batch, one for the Duprees and one to take to our dinner party. Walking through the grocery store I started thinking about the chessman cookies and decided that I would use a crust that is so easy and yet so delicious instead of the Chessman cookies! It is the crust which is used for Texas Panhandler Yum Yum’s. Now, it was all coming together. That would be the crust, and Paula Deens filling for the pudding. All that to say…….here is the version that was made and devoured Saturday night.
When Jodi called this morning she told me that her company ask what the crust was because it was just delicious. Trust me on this, you will love the combination of the flavors and the ease of which it is made.

Thank you Paula for sharing more of the Southern dishes that make our lives a little more heavenly with each bite.

Preheat oven to 350.
Crust

1 1/2 cups flour
1/2 cup finely chopped pecans or walnuts
1/2 cup butter

Melt butter in microwave safe bowl. When completely melted, add the flour and the nuts. Stir to combine and place in either a 9×13 or a 11×7″ pan. If using the 11×7, the crust of course will be a little thicker. I was making it for 6, so I used that size. I made Jodi’s in 9×13 because she was serving 9. Either works fine.
Spread crust ingredients in pan using your fingers until dough is spread evenly in pan and bake in preheated oven for about 12-15 minutes or until golden brown. IF using the 9×13 it won’t take as long to bake. Cool crust completely. Set aside.

Filling
2-3 bananas
1 (3 oz) package of french vanilla instant pudding *see below
1 (3 oz) package of white chocolate instant pudding
1 (8 oz) softened cream cheese)
1 can of Sweetened Condensed Milk (Eagle Brand)
1 (8 oz) container Cool Whip, thawed

Topping * See Below
1 1/2 cups cold heavy whipping cream
1/2 cup powdered sugar

Whip softened cream cheese with the Eagle Brand milk until well combined. Add the Cool Whip and beat just until well mixed. Set aside in fridge while making pudding.

Beat both packages with 3 cups of cold milk until thick. (recipe on box will say use 2 cups for each box, but do not do this, just use the 3 cups for the 2 boxes combined) When thickened, add to the cream cheese mixture and mix thoroughly. Slice 2-3 banana over cooled crust. Spoon pudding mixture over the sliced bananas. Place in fridge, covered with plastic wrap.

Whipped topping

It is very important to use a very clean, grease free bowl to whip cream. any grease will cause the whipping cream not to thicken. Using 1 1/2 cups very cold heavy whipping cream, add 1/2 cup powdered sugar and whip until whipping cream is thick and holds its shape, about 3-4 minutes. Spoon over chilled pudding mixture and keep covered in fridge until ready to serve.
Cut into squares and serve with more sliced bananas on top if desired.

*I use French vanilla instead of the banana instant pudding, just because I don’t like so much banana flavor. But you can use banana instant pudding if you like a more banana flavor.
*if you don’t like or want to use whipped cream for topping buy an extra Cool Whip and use instead.

Desserts · Holiday Fare · Uncategorized

Pumpkin Trifle

Chocolate Castles

A couple of weeks ago, I was invited to a luncheon at a friends house who made this most delicious trifle in individual little trifle dishes. She said that it was fine if I shared it. Thanks Teresa, the food was awesome as was all the laughter.

1 (14 oz) box of gingerbread mix (or 2 if doubling for large trifle bowl)

Small package of instant vanilla pudding (made according to directions on box)

1 (15 oz) can pumpkin pie filling (or the 30 oz can for doubling)

1/2 teas pumpkin pie spice (1 teas for doubling)

1/4 cup packed light brown sugar (1/2 for doubling)

1 (12 oz, but you won’t use all of the 12 oz) container Cool Whip (the 12 oz should still be plenty if doubling)

Directions (See above amounts if you are wanting to use large punch bowl or trifle bowl, but for 8 individual trifle dishes, the smaller amounts will be fine)

Bake the gingerbread according to directions on the box and then cool completely. Meanwhile prepare the pudding according to directions.  Stir the pumpkin pie filling, pumpkin pie spice and the sugar into the prepared pudding.

Cut gingerbread in small squares and place a couple in the bottom of the individual trifle dishes.  (If using trifle bowl or punch bowl, cover the bottom of the bowl with some of the gingerbread squares.

Spread some of the pumpkin mixture over the gingerbread. Then spread a layer of the Cool Whip over pumpkin mixture. Repeat layers as necessary, ending with a sprinkle of the gingerbread crumbs on top. Seal with Press and Seal or Cling Wrap and store in the refrigerator until ready to serve. Best if made the day before or at least 6-8 hours before serving.

Trifle can be layered in a punch bowl if you do not have a trifle dish.

Cakes · Desserts · Fruit · Uncategorized

Fresh Strawberry Cake

Chocolate Castles1 Comment

Probably a lot of you have made or indulged this scrumptious cake. Because of this wonderful Arizona heat, the only desserts right now that sound good are cold ones. When  I this ran across  this on FaceBook the other day, I remembered that it was such a good cake and that I hadn’t made it in years, so thought I would post it. Since it starts with a cake mix, it is quick and easy to make. Top it with Cream Cheese frosting and you have a delicious dessert that will cool you off, no matter the time of day.

1 (18.25) oz white cake mix

1 (3 oz) box strawberry-flavored instant gelatin

1 (15 oz) package frozen strawberries in syrup, thawed and pureed

4 large eggs

1/2 cup vegetable oil

1/4 cup water

Strawberry Cream Cheese Frosting

1 stick (1/4 cup) softened butter

1 (8oz) softened cream cheese

1 (10 oz) package frozen strawberries in syrup, thawed and pureed

1/2 teas strawberry extract (I will use vanilla)

7 cups powdered sugar

Fresh sliced strawberries for garnish

Instructions:

Preheat oven to 350

In a large bowl, combine cake mix, gelatin. Add pureed strawberries, (the 15 oz) eggs, oil and water. Beat at medium speed with an electric mixer until smooth. Pour into greased and floured pans and bake for 20 minutes or until cake test done.

Let cool in pans for 10 minutes then remove to a wire rack to finish cooling.

 

To make frosting:

In a large bowl, beat butter and cream cheese at medium until smooth and creamy. Beat in 1/4 cup of the strawberry (from the 10 oz package)puree and the extract. The rest of the puree is leftover but can be used in smoothies or over ice cream. Beat in powdered sugar a cup at a time until all lumps are gone. If you need to add a little more of the strawberry puree, add 1 tables at a time, until frosting is spreading consistency.

P.S. One time I made this cake and divided each cake layer into 2, giving 4 layers. I used the strawberry frosting in-between the layers then frosted the entire outside of the cake with fresh whipped cream…If you do this, you will need to whip up the whipping cream sweetened  with powdered sugar, instead of granulated sugar. The powdered sugar has corn starch in it allowing the whipping cream to stay “whole” longer and not  get runny after the first day.

Also covering the cake in airtight container which you put in fridge will keep the cake fresh for 3-4 days.