Tag: Summer Desserts

Cakes · Desserts · Fruit · Holiday Fare

Blueberry Buttermilk Bundt Cake

Chocolate CastlesLeave a comment

Love, love, love blueberries! This recipe is taken from Food Network Summer Favorites!

Cake:

2 sticks unsalted butter, at room temp, plus more for the pan.

3 cups plus 2 tables all purpose flour

2 1/2 teas baking powder

1 1/4 teas salt

1 3/4 cups sugar

1/4 cup vegetable oil

4 large eggs, at room temp

1 teas vanilla

3/4 cup buttermilk

2 cups fresh blueberries (about 1 pint)

For the toppings

1 pint strawberries, halved or quartered

1 to 2 tables sugar

2 1/4 cups powdered sugar

1 tables unsalted butter, at room temp

4 to 5 tables milk

To make the cake, preheat oven to 350. Generously butter a nonstick 12 cup bundt pan.

Whisk 3 cups flour, the baking powder and salt in a medium bowl.

Beat 2 sticks butter, the granulated sugar and the oil with a mixer on medium-high speed until fluffy, about 5 minutes, scraping down the sides of the bowl as needed. Reduce the mixer speed to low; beat in the eggs one at a time, then beat in vanilla. Add about 1/3 of the flour mixture and half of the buttermilk, beating until incorporated. Add another 1/3 of the flour mixture and the remaining buttermilk. Beat, scraping down sides as needed, until all is combined. Add the remaining flour mixture and beat 30 seconds. Finish blending the flour to avoid overmixing.

Toss the blueberries with the remaining 2 tables flour in a bowl. Spoon 1/3 of the batter evely into the prepared pan. Sprinkle in half of the blueberries, then top with another 1/3 of the batter. Scatter the remaining blueberries on top and cover with the rest of the batter, smooth the top. Bake until the cake is golden brown and tests done by inserting knife in center of cake and it comes out clean. It will bake about an hour to hour and 5 min. Transfer to a rack and let cool 30 minutes in the pan. Run a sharp knife around the edge of the pan to loosen the cake, then invert onto the rack to cool completely.

Meanwhile, make the toppings; Toss the strawberries with the granulated sugar in a bowl; let stand 30 minutes.

Just before serving, make the glaze: Whisk the powdered sugar, butter and 4 tables milk in a bowl. If glaze is still to thick, add up to 1 more tables milk. Pour the glaze over the cake. Serve with the strawberries and their juices over cake.2015-07-03 10.01.44

Cakes · Desserts · Fruit

Key Lime Coconut Angel Cake

Chocolate Castles2 Comments

I have a cookbook from the ladies of First Bapt.,Jacksonville, Florida. A friend gave this to me years ago and it is still one of my favorite books to sit and look through. This recipe had not popped off the page at me until now. As much as I love Key Lime anything, I cannot believe I have not noticed this. But I have now and am buying an angel food cake next trip to the store.

Summer is here and all that is sounding good is cold desserts, full of lemon, strawberry or lime! This one is totally up my alley.

1 round angel food cake (store bought so you don’t have to heat up the kitchen)

1 can (14 oz) sweetened condensed milk (not evaporated) ex: Eagle Brand

1/3 cup key lime or regular lime juice

12 oz frozen whipped topping, thawed, such as Cool Whip, Extra Creamy (or use real whipping cream, which you would only need 2 cups whipped)

1 cup flaked coconut

sliced kiwis and strawberries, if desired

Using a serrated knife, slice cake horizontally into 3 layers with a sawing motion, or use an electric knife, if possible.

Beat milk and lime juice in a large bowl with a wire whisk until smooth and thickened. Fold in whipped topping. You may use a little more juice for added flavor, but be careful not to make it to thin.)

Frost layers of cake as you assemble. Sprinkle with coconut and garnish with the fruit.

Place in fridge for several hours, to enhance flavors…Enjoy and be cool!

Cakes · Chocolate · Desserts · Fruit

Neapolitan Cheesecake

Chocolate CastlesLeave a comment

Leave it to Taste of Home to publish a great and different cheesecake. I had never seen a recipe for this and it sounds quite good. Will be the next cheesecake I make. The recipe has won several first place ribbons at fairs and is from a lady who lives in Canada.

1 cup chocolate wafer crumbs

5 tables butter, melted and divided

3 packages ( 8 oz ea) cream cheese, softened

3/4 cup sugar

3 large eggs

1 teas vanilla

5 squares (1 oz ea) semisweet chocolate, divided

2-1/2 (which will be equal to 2 1/2 oz) white baking chocolate, divided

1/3 cup mashed sweetened strawberries

2 teas shortening, divided

Combine crumbs, 3 tables melted butter; press onto the bottom of an ungreased 9″ spring form pan. Place pan on a baking sheet. Bake in a 350 degree  preheated oven for 8 minutes. Cool on a wire rack.

In a mixing bowl, beat the cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Add vanilla. Divide into 3 portions, about 1 2/3 cup each.

Melt 2 squares semisweet chocolate; stir into one portion of batter. Melt 2 squares of white chocolate; stir into second portion. Stir strawberries into the 3rd portion. Spread semisweet mixture evenly over crust. Carefully spread with white chocolate batter, then the strawberry mixture on top of that. Place on a baking sheet. Bake in preheated 425 oven for 10 minutes; reduce heat to 300. Bake about 50 minutes or until center is nearly set. You want it to jiggle slightly. Remove from the oven; immediately run a knife around the edge. Cool then remove from pan.

Melt remaining semisweet chocolate, remaining butter and 1 teas shortening; cool for 2 minutes. Pour over cake. Melt remaining white chocolate and rest of shortening; drizzle over the chocolate glaze. Cool in fridge at least 4-6 hours.

Serves: 12-14

Cakes · Chocolate · Desserts

Chocolate-Hazelnut Eclair Cake

Chocolate CastlesLeave a comment

One of the reasons I look forward to getting the Paula Deen magazine every 2 months, is that I know there will be fantastic dessert recipes in them. The new May-June has so many great recipes in them, that by the time I try them all, I will be wearing a tent.

2 (3.3 oz) packages white chocolate instant pudding mix

3 cups whole milk

1 teas vanilla

1 (8 oz) container frozen whipped topping, thawed

1 (7 oz) jar marshmallow crème

1 (14.4 oz) package graham crackers

1 cup grated bittersweet chocolate

1 (13 oz) jar chocolate-hazelnut spread *like Nutella

1 1/3 cups chocolate syrup

In a large bowl, bet pudding mix, milk and vanilla with a mixer on medium-low speed until thickened. In a medium bowl, beat whipped topping and marshmallow crème with mixer at medium speed until smooth. Beat whipped topping mixture into pudding mixture until well blended.

In the bottom of a 13×9″ freezer safe baking dish, arrange one-third of graham crackers in an even layer, breaking crackers as needed to entirely cover bottom of dish. Spread half of pudding mixture over crackers and sprinkle with half of the grated chocolate. Repeat the layers once and top with remaining graham crackers.

In a medium bowl, beat chocolate syrup and the hazelnut spread on medium until well combined; spread over graham crackers. Cover pan and freeze for at least 8 hours to 2 days before serving.

Store leftovers in freezer, as the chocolate topping will soften and become a sauce if just refrigerated. But it won’t alter the wonderful flavor if you place in fridge…

Thanks Paula Deen, this one will be made many many times this summer, I’m sure!

Desserts · Fruit

Lemon Ice Cream Bars

Chocolate CastlesLeave a comment

What a great recipe for Spring and Summer. While waiting in the salon with dye all over my head, I began to leaf through magazines that the owner brings to the shop. I took pics of this one and one that I will post tomorrow: Donut Tiramisu. Can’t wait to make that one either. I have recipes for bread pudding made with donuts (thank you very much Paula Deen) but had never heard of this one so will be anxious to get to donut shop and buy the necessary donuts to make that one next week.

In the meantime, will be making these, as lemon just screams, “SPRING”. So we are off to a great start to a most beautiful time of year; except all the green junk that is all over our driveway, sidewalk and porch.

For the lemon Curd:

6 large egg yolks

1 cup granulated sugar

1 cup fresh lemon juice

12 tables unsalted butter

1/2 teas grated lemon zest.

Or if you are in a springtime lazy mode, buy the lemon curd already made.

For the Bars:

2 (5-6 oz) boxes shortbread cookies,

3 tables unsalted butter, melted

1/2 teas grated lemon zest

2 pints vanilla ice cream, slightly soft

Powdered sugar for dusting

Make the lemon curd: Combine the egg yolks, sugar and lemon juice in a medium saucepan over medium heat; cook, whisking until the mixture begins to thicken, about 8 minutes. Stir in the butter, 1 chunk at a time, with a wooden spoon. Cook, stirring until thick enough to coat the back of the spoon, about 7 more minutes. Stir in the lemon zest and salt. Pour into a bowl that will sit on top of a large bowl, which you will fill halfway with ice. Set the bowl of curd on the ice and let cool completely, stirring occasionally.

Make the bars:

Coat an 8″ square baking dish with cooking spray and line with foil, leaving an overhang on 2 sides. Pulse the cookies in a food processor until finely crushed. Slowly add the melted butter and lemon zest and pulse until  the mixture starts coming together..

Transfer the crumb mixture to the prepared baking dish and press firmly into the bottom. Spread the ice cream over the crumb mixture with a rubber spatula; spread the lemon curd on top. Cover with plastic wrap and freeze until firm, about 4 hours.

When ready to serve, lift out of the pan using the overhanging foil. Cut into pieces and dust with a little powdered sugar. Makes

about 9 squares

Cakes · Desserts · Fruit

Almond-Strawberry Cream Cheese Bunny Bites

Chocolate Castles1 Comment

2015-03-26 08.01.24Using a Duncan Hines French Vanilla cake mix, I just made the cake according to the box directions, in a 9×13 pan, but added 1 full teas almond extract. (I love wedding cake, so when I get a craving for wedding cake, I just make up this exact cake and add almond flavored butter frosting to it, wa la…wedding cake in an instant.)

Because I was needing just a little bite of something for ladies at a Bible Study today, I thought this would be the perfect little “bite” of something sweet for them. Just cut your cake into 2″ squares. The frosting is amazing and feels almost whipped. I had some Easter colored M&M’s on hand (of course, and peanut M&M’s and Hershey’s chocolate eggs and Coconut flavored M&M’s, can you tell our house is never without chocolate of many flavors?) which I just placed one on the top of each one. Setting the little squares in cupcake liners I swirled on the strawberry-cream cheese frosting and they turned out so pretty.

Strawberry-Cream Cheese Frosting

1 box of powdered sugar (about 3 1/2 cups)

1 stick of butter, softened

4 oz softened cream cheese

3 tables strawberry juice and if desired, a little whipping cream. Add these slowly as to not get mixture to thin. If necessary, add more powdered sugar if you get a little too much juice and it gets a little too thin. (Oh, what a dream that is of mine, to hear, “my she has gotten just a little too thin, don’t you think?”…will never happen)

Enough whipping cream and strawberry juice from frozen strawberries to get frosting to spreading consistency. You can omit the whipping cream and use all strawberry juice. I just had some left over whipped whipping cream in fridge so added that to the mixture. Beat until all lumps and cream cheese is blended well and is light and fluffy.

Desserts · Fruit

Key Lime Bars

Chocolate Castles2 Comments

When you can’t have Houston’s Key Lime pie, go for these. These bars can even be frozen for later use or when you are just wanting to get them out of sight so you don’t eat the whole pan. Then you can just take a couple out (or 5) whenever you have a craving for them.
1 1/4 cup flour
30 vanilla wafers, broken into pieces
1/2 cup powdered sugar
1/2 cup chopped pecans
3/4 cup cold butter, cubed
In a food processor, combine the four, wafers, powdered sugar and pecans. Cover and process until nuts are finely ground. Add butter, cover and pulse until crumbly.
Press into an ungreased 13×9 baking dish. Bake at 350 for 15-18 min or until lightly browned. Cool on a wire rack.
In a small bowl, combine the following:
1 (8 oz) package of cream cheese, softened
1/4 cup sugar
2 tables milk (or cream)
1 teas vanilla
Beat these ingredients until well blended and spread over cooled crust.
Key Lime Layer
1 1/2 cups sugar
1/4 cup flour
4 eggs
1/2 cup lime juice
Combine sugar and flour; whisk in eggs and lime juice. Gently pour over cream cheese layer.
Bake at 350 for 20-25 min or until filling is set. Cool on rack. Refrigerate for at least one hour or until chilled.
Before serving, sprinkle a with powdered sugar. Cut into squares.
Yields: 3 dz small squares