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Archive for the ‘Desserts’ Category

Shortcake1

Darigold – the company with all those wonderful dairy products, shared this yummy summer recipe.

Enjoy!

Rosemary Shortcake with Balsamic Strawberries & Honey Cream by Darigold

INGREDIENTS

SHORTCAKE

  • 2-1/2 cups flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons Darigold Unsalted Butter, chilled, cubed
  • 1/4 cup Darigold Sour Cream
  • 3/4 cup Darigold Buttermilk
  • 2 tablespoons finely chopped fresh rosemary
  • Darigold Whipping Cream
  • Crystal sugar

BALSAMIC STRAWBERRIES

  • 2 pints fresh strawberries, rinsed, stemmed, halved
  • 1/4 cup aged balsamic vinegar
  • 1/4 cup sugar
  • 1 teaspoon grated lemon peel

HONEY CREAM

  • 1-1/2 cups Darigold Sour Cream
  • 6 tablespoons honey
  • 1 teaspoon lemon juice

INSTRUCTIONS

Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside. In a food processor, combine the flour, sugar, baking powder, baking soda and salt then pulse to combine. Add the chilled butter and process just until combined. With the motor running, add sour cream, buttermilk and rosemary, stopping just before the dough forms a ball. Turn the dough out onto a lightly floured sur face and gently knead, forming a smooth ball. Do not overwork. Roll the dough out to 3/4-inch thickness. Cut into desired shape using a biscuit cutter or a knife. Arrange the biscuits on the prepared baking sheet; brush the tops with cream and sprinkle lightly with crystal sugar. Bake 25 to 30 minutes, or until the cakes are golden and firm to the touch. Cool on a rack.

Meanwhile, prepare Balsamic Strawberries: Toss berries with balsamic vinegar, sugar and lemon zest in a large mixing bowl. Set aside.

Prepare Honey Cream: Combine sour cream, honey and lemon juice in a small bowl. Set aside.

When ready to serve, split each shortcake in half and warm slightly. Place the bottom half of shortcake on a dessert plate. Spoon about 1/4 cup of strawberries on the cake and top with 1-2 tablespoons of the Honey Cream. Top with the remaining half of the cake. Serve immediately.

RECIPE YIELD/SERVING SIZE

Makes 8 to 10 servings.

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Angel Food Cake platedMy niece makes a mean angel food cake. When I incorporated “angel cake” into the soon-to-be-released Thimbles and Thistles, I begged her for the recipe and she willingly shared.

If you’ve never had homemade angel food cake (as in completely from scratch)  – the effort is worth it!

Angel Food Cake ingredients

Simple ingredients

Angel Food Cake egg whites

You need about nine to 10 eggs, separated. Let egg whites come up to room temperature.

While the eggs are warming (or is it chillin') sift powdered sugar and flour together.

While the eggs are warming (or is it chillin’) sift powdered sugar and flour together.

Alternate the two in your sifter  - it comes out beautifully.

Alternate the two in your sifter – it comes out beautifully.

Once egg whites are up to temp, mix with vanilla and cream of tartar until soft peaks form.

Once egg whites are up to temp, mix with vanilla and cream of tartar until soft peaks form.

Blend in granulated sugar until stiff peaks form.

Blend in granulated sugar until stiff peaks form then gently fold in flour mixture.

Spoon into a tube pan.

Spoon into a tube pan.

And bake in 350 degree preheated oven.

And bake in 350 degree preheated oven.

Remove when golden brown.

Remove when golden brown and cool completely.

Run a knife around inside of pan to loosen edges then insert onto a serving platter or cake plate.

Run a knife around inside of pan to loosen edges then insert onto a serving platter or cake plate.

Yum! Don't you just want a piece right now?

Yum! Don’t you just want a piece right now?

Angel Food Cake

1 1/2 cups egg whites (about nine eggs)

1 1/2 cups sifted powder sugar

1 cup sifted flour

2 tsp cream of tartar

1 teaspoon vanilla

1 cup sugar

Berries (optional)

Whipping Cream (optional)

Preheat oven to 350°.

Bring egg whites to room temperature.

Sift powdered sugar and flour together three times (Alternate the flour and sugar when putting it into the sifter. It makes sifting easier).

In large bowl beat egg whites, cream of tartar, and vanilla, with an electric mixer on medium speed until soft peaks form.

Gradually add sugar about 2 tablespoons at a time, beating until stiff peaks form.

Sift about 1/4 of the flour mixture over beaten egg mixture; fold in gently. Repeat folding in remaining flour mixture by fourths.

Pour into an ungreased 10-inch tube pan. Bake on lowest rack in oven for about 40 minutes or until top springs back when lightly touched.

Immediately invert pan and cool completely, about an hour.

Slide a knife around the side and center of the tube pan. Remove cake to a serving plate. Garnish with berries and whipping cream, if desired. Yield: approx. 8-10 servings.

 

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awonton gooeyI have three words that are gonna rock your world.

Won Ton S’mores.

That’s right, Won Ton S’mores.

If you’ve never had them, run to the store and get the simple ingredients as fast as humanly possible to rectify the situation!

Are you heading to or hosting a Super Bowl Party this weekend? If so, you’ll be the MVP if you make a batch of these decadent little devils.

The wonderful folks at Nasoya recently gave me the opportunity to test out their Asian Style Wraps. Of course, the first thing that came to my mind was “how can I make dessert with these?”

Below, you’ll find the Won Ton S’mores recipe along with a few other tasty treats using Nasoya’s Won Ton and Egg Roll Wraps.

awonton ingredients

Ingredients

 

Place a miniature chocolate candy bar in the center of a Won Ton wrap.

Place a miniature chocolate candy bar in the center of a Won Ton wrap.

Add mini-marshmallows. If you use more than three it's almost impossible to get the wrap to seal.

Add mini-marshmallows. If you use more than three it’s almost impossible to get the wrap to seal.

 

Moisten the edges and fold the corners into the center. Press all the edges together to seal. This is very important!

Moisten the edges (use water or egg whites) and fold the corners into the center. Press all the edges together to seal. This is very important!

Heat oil in a heavy skillet on medium heat and fry for just a few seconds on each side until wrap is brown. Do not overcook! If you do, your marshmallows will disappear.

Heat oil in a heavy skillet on medium heat and fry for just a few seconds on each side until wrap is brown. Do not overcook! If you do, your marshmallows will disappear.

Drain on paper towels.

Drain on paper towels.

Yum! You dust with powdered sugar before serving, if you wish.

Yum! You can dust with powdered sugar before serving, if you wish.

 Won Ton S’mores

1 package of Nasoya Won Ton Wraps

1 bag of miniature marshallows

1 bag of miniature chocolate bars

Place one chocolate bar in the center of a wrap then add three marshmallows. Using water or egg white, moisten the edges of the wrap. Fold the corners of the wrap up into the center  and press edges to seal.

Add enough oil to coat the bottom of a heavy skillet and warm over medium-heat. When oil is hot, add S’more and fry on each side for just a few seconds, until lightly browned. Remove and drain grease on paper towel, then savor the crispy outside and deliciously gooey inside!

***

Sausage Cups

Sausage Cups

Sausage Cups

These are incredibly easy and unbelievably tasty. They’ll score a touchdown with all your football fans!

Four ingredients - that's it!

Four ingredients – that’s it!

Line a min-muffin pan with Won Ton wraps. Gently fold them into the cups.

Line a min-muffin pan with Won Ton wraps. Gently fold them into the cups.

Cook the sausage and drain, then mix with cream cheese and shredded colby-jack. Spoon into cups and bake at 350 degrees for about 8 minutes, until edges are brown.

Cook the sausage and drain, then mix with cream cheese and shredded colby-jack. Spoon into cups and bake at 350 degrees for about 8 minutes, until edges are brown.

Sausage Cups

1 package Nasoya Won Ton Wraps

1 pound sausage

8 ounces of cream cheese, softened

1 cup shredded colby-jack cheese

Preheat oven to 350 degrees.

Fry sausage and drain grease.

Mix sausage with cream cheese and shredded cheese. Set aside.

Line a mini-muffin pan with Won Ton wraps by gently folding a wrap into each muffin cup. Spoon sausage mixture into each wrap and bake for about eight minutes, until edges of the wrap are brown.

***

Bacon Cheeseburger Rolls

burger roll plated 2If you enjoy a good bacon cheeseburger, give these easy wraps a try. Full of great flavors, you won’t fumble by serving these to your hungry guests!

Ingredients

Ingredients

Brown the hamburger and drain, then mix with bacon and  cheese.

Brown the hamburger and drain, then mix with bacon and cheese.

Spoon filling onto an egg roll wrap. You'll use about two tablespoons of filling.

Spoon filling onto an egg roll wrap. You’ll use about two tablespoons of filling.

Fold the wrapper (take one corner toward the middle, then fold in the two ends, then finish rolling. Moisten edges with water or egg white to seal.

Fold the wrapper (take one corner toward the middle,  fold in the two side corners, then finish rolling. Moisten edges with water or egg white to seal.)

You can bake these in the oven at 400 for about eight minutes.

You can bake these in the oven at 400 for about eight minutes.

Or you can fry them for just a minute. Of course, we liked the flavor of the fried better than the baked!

Or you can fry them for just a minute. Of course, we liked the flavor of the fried better than the baked!

burger roll platedServe with ketchup or barbecue sauce… and don’t forget the pickles!

Bacon Cheeseburger Rolls

1 package of Nasoya Egg Roll Wraps

1 pound of hamburger

1 cup of bacon bits

1/2 cup shredded cheese

Season hamburger with your favorite seasonings and brown. Drain. Mix with bacon bits and cheese. Spoon about two tablespoons of meat mixture onto the center of an egg roll wrap in a rectangle. Fold the end of the wrap nearest you into the center. Fold in the two side edges, then roll the wrap, sealing the edges by moistening with water or egg whites (I used water, and it worked fine).

You can either bake or fry these.

If baking, preheat oven to 400 degrees and bake for about eight minutes or until edges start to brown.

If frying, heat oil in a heavy skillet over medium heat. Fry one side, then the other (takes about a minute total).

Serve with a side of ketchup or barbecue sauce for dipping.

***

Fruit Ravioli

a fruit ravioli pile2 It’s a guaranteed score with these little fruit pies!

Ingredients

Ingredients

Spoon a heaping teaspoon of filling onto a Won Ton wrap.

Spoon a heaping teaspoon of filling onto a Won Ton wrap.

Top with a second wrap.

Top with a second wrap.

This step is really, really important. Moisten the edges of the wrap and fold them up once. Then moisten the new edges and roll them inward.

This step is really, really important. Moisten the edges of the wrap and fold them inward once. Then moisten the new edges and roll them inward.

Crimp the edges with a fork to seal. If you don't get them sealed, the juice will explode out while you fry them. (Not that this happened to me.)

Crimp the edges with a fork to seal. If you don’t get them sealed, the juice will explode out while you fry them. (Not that this happened to me.)

Fry them in oil in a heavy skillet over medium heat. It should take a minute (or less) to brown both sides.

Fry them in oil in a heavy skillet over medium heat. It should take a minute (or less) to brown both sides.

Drain on paper towels.

Drain on paper towels.

 

Dust with powdered sugar and serve.

Dust with powdered sugar and serve.

Fruit Ravioli

1 package of Won Ton Wraps

1 can of fruit pie filling

powdered sugar

*Note – You can use any flavor of canned pie filling.

Spoon a heaping teaspoon of pie filling into the center of a Won Ton wrap. Top with a second wrap. Moisten the edges of the wraps and fold them inward. Moisten the new “edge” and fold it inward a second time. Using a fork, crimp the edges to make sure they are sealed.

Heat oil in a heavy skillet over medium heat. Fry each side for about 30 seconds, or until brown. Drain on paper towels. Dust with powdered sugar then stand back and watch them disappear!

***

Enjoy the Super Bowl and party safely!

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7-layer cake plated

I am a bundt cake junkie.

There, I admitted it. I feel so much better now.

A few months ago, I experimented with a can of Sweetened Condensed Milk and a vanilla bundt cake, providing the inspiration for this delicious, decadent, divine cake that you must run into your kitchen and make right this moment if you have even a passing fondness for Seven Layer Bars.

Yes, Seven Layer Bars. You know – those incredibly yummy bar cookies with coconut, pecans, chips and sweetened condensed milk over a graham cracker crust.

Instead of a graham cracker crust, I substituted an entire rich, moist, chocolatey cake.

Was that ever a tasty decision.

This isn’t hard to make. If you take the plunge, your taste buds will dance in elation while your knees grow weak from the splendor of it all.

Should you happen to leave a slice for Santa, I promise it will bump you to the top of the nice list!

7-layer cake ingredients

Ingredients

Start by mixing up the cake batter.

Start by mixing up the cake batter.

Pour a can of sweetened condensed milk into a bundt pan that has been sprayed with non-stick cooking spray.

Pour a can of sweetened condensed milk into a bundt pan that has been sprayed with non-stick cooking spray.

Sprinkle pecans over milk.

Sprinkle pecans over milk.

Next up - butterscotch chips.

Next up – butterscotch chips.

Don't forget the chocolate chips!

Don’t forget the chocolate chips!

Toss on some coconut.

Toss on some coconut.

The last layer is the cake batter.

The last layer is the cake batter.

Bake in a preheated 350 degree oven for about an hour or until a toothpick inserted in the cake comes out clean. Remove and let cool completely in pan. (You can even stick this in the freezer for a while if you want.)

Bake in a preheated 350 degree oven for about an hour or until a toothpick inserted in the cake comes out clean. Remove and let cool completely in pan. (You can even stick this in the freezer for a while if you want.)

Seven Layer Bar Cake

1 Chocolate Cake Mix (18 ounce box)

1 small box of instant chocolate pudding

1 cup sour cream

1/2 cup water

1/2 cup oil

3 eggs

1/2 cup chopped pecans

1 cup butterscotch chips

1 cup chocolate chips

1 cup coconut

1 can sweetened condensed milk

Preheat oven to 350 degrees.

Combine first six ingredients in a large mixing bowl (cake mix, pudding, sour cream, water, oil and eggs). Mix on medium speed until well blended.  The batter will be really thick.

Thoroughly spray a bundt pan with non-stick cooking spray. When you think you’ve coated every crevice, give it one more spray!

Pour the can of sweetened condensed milk into the bottom of the bundt pan.

Sprinkle on pecans, followed by butterscotch chips, chocolate chips and then the coconut. Last, spoon in the cake batter.

Bake one hour or until edges start to pull away from the pan or a toothpick inserted comes out clean. Do not overbake!

Let cool completely before turning over onto serving platter or cake plate.

Prepare to dazzle your guests and have to beat a few of  them off with a stick when they get a taste of this cake!

Merry Christmas and Happy Baking!

She Who Loves This Cake

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Kolacky plated

In my soon-to-be-released holiday romance, The Christmas Calamity, the heroine of the story is of Polish descent.

The Christmas Calamity Cover

Alex the Amazing is a prestidigitator who knows her way around the kitchen, when she needs to cook.

She bakes a batch of cookies from a recipe her grandmother shared with her. The hero of the tale, Arlan, falls for her cookies almost as much as he does her.

Since the cookies were important in the story, I decided I better bake a batch of Kolacky.

Originating as a semisweet wedding dessert from Central Europe, Kolacky are especially popular for Christmas.

Oh, my gracious! These are so, so good. I had to practically beat Captain Cavedweller off with a stick so I could have a few.

Give them a whirl. They weren’t hard to make and are incredibly yummy! Here’s a modern version of a delicious recipe.

Ingredients

Ingredients

Start by creaming butter and cream cheese together.

Start by creaming butter and cream cheese together.

Beat together remaining ingredients (except jam!)

Beat together remaining ingredients (except jam!)

 

Until you have a nice bowl of somewhat sticky dough.

Until you have a nice bowl of somewhat sticky dough.

Roll out on a floured surface.

Roll out on a floured surface.

Traditionally, the dough should be cut into squares, but you can use a round cutter or a glass.

Traditionally, the dough should be cut into squares, but you can use a round cutter or a glass.

Place dough on a parchment lined baking sheet.

Place dough on a parchment lined baking sheet.

Add dollops of jam to the dough then fold edges together.

Add dollops of jam to the dough then fold edges together.

If you have trouble getting the edges to stick, use a touch of milk or water to hold it in place.

If you have trouble getting the edges to stick, use a touch of milk or water to hold it in place.

Remove from the oven before they start to brown. You want the dough to be just set.

Remove from the oven before they start to brown. You want the dough to be just set.

Top with a sprinkling of powdered sugar.

Top with a sprinkling of powdered sugar.

Then force the other inhabitants of your home to share.

Then force the other inhabitants of your home to share.

Kolacky

1/2 cup butter, softened

1 (3oz) pkg. cream cheese, softened

1 1/4 cups flour

1/4 cup strawberry jam (any flavor works)

1/4 cup confectioner’s sugar

Preheat oven to 375 degrees.

Cream butter and cream cheese in a medium bowl. Beat until fluffy.  Add flour then mix well. Roll dough to 1/8 inch thickness on lightly floured surface. Traditionally, the pastry is cut into squares, but you can use a round biscuit cutter or glass if that’s what you have on hand.

Place pastries two-inches apart on lightly greased cookie sheet. Spoon 1/4 tsp. jam onto each cookie. Fold opposite sides together. If you have trouble getting the sides to stick, dampen the edge with a drop of milk or water.

Bake for 12 minutes. Cool completely on wire racks and sprinkle liberally with confectioner’s sugar. It is nearly impossible to eat just one!

Yield about 2 dozen.

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Pumpkin cookies 013

I don’t know how I missed this… but I recently came across a recipe for the most moist, delicious, pumpkin cookies. The best part?

Two ingredients.

That’s right – just two ingredients!

If you can open a box of cake mix and a can of pumpkin, you can make these!

I added a drizzle of cream cheese frosting and some toffee bits sprinkles and that was a delectable decision.

Tantalize your taste buds and make these easy cookies today!

Ingredients

Ingredients

 

Mix a can of pumpkin with a spice cake mix.

Mix a can of pumpkin with a spice cake mix.

Blend until thoroughly mixed.

Blend until thoroughly mixed.

Drop by spoonfuls onto a baking sheet lined with parchment (or foil when you run out of parchment.)

Drop by spoonfuls onto a baking sheet lined with parchment (or foil when you run out of parchment.)

Bake at 350 for about ten minutes, until cookies are just set. You don't want to overcook them.

Bake at 350 for about ten minutes, until cookies are just set. You don’t want to overcook them.

Some of the cookies, I topped with a pumpkin marshmallow just before they were done. Yum!

Some of the cookies, I topped with a pumpkin marshmallow just before they were done. Yum!

Remove from oven and let cool, then drizzle with cream cheese frosting (nuke frosting in microwave for 10-12 seconds to reach a pourable stage.)

Remove from oven and let cool, then drizzle with cream cheese frosting (nuke frosting in microwave for 10-12 seconds to reach a pourable stage.)

Top with toffee bits, sprinkles, cinnamon, candied nuts or whatever tickles your fancy.

Top with toffee bits, sprinkles, cinnamon, candied nuts or whatever tickles your fancy.

Pumpkin Cookies

1 box of spice cake mix

1 small can of pumpkin pie filling

1 cup cream cheese frosting

toppings (optional)

Preheat oven to 350 degrees.

Mix cake mix and pumpkin until thoroughly blended.

Line a cookie sheet with parchment and drop spoonfuls of the dough onto the cookie sheet.

Bake about ten minutes, until the cookies are just set but not yet starting to brown.

Remove from oven and let cool.

Warm cream cheese frosting in the microwave for about 12 seconds, until thin enough to pour.

Drizzle over cookies.

Top with toffee bits, cinnamon, sprinkles or candied nuts.

Enjoy!

Makes about 3 dozen cookies.

She Who Loves Pumpkin Treats

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Gingerbread plated

The story I’m currently working on features a hero who loves gingerbread. Since I always include a recipe at the back of my books, I thought it would  be fun to include one for gingerbread.

Only I don’t have a good recipe for gingerbread cake. I have one for cookies and bars, but not cake.

So after drooling over dozens of options, I gave this one a try. It was a very good decision. Moist and flavorful, it filled the house with the most fabulous spicy scent while it baked.

I hope you enjoy it as much as we did!

Ingredients

Ingredients

Start by creaming the egg and brown sugar together.

Start by creaming the butter and brown sugar together.

Combine all the dry ingredients in a separate bowl and set aside. Mix the rest of the liquid ingredients into the batter.

Combine all the dry ingredients in a separate bowl and set aside. Mix the rest of the liquid ingredients into the batter.

Mix the dry ingredients into the batter, one cup at a time.

Mix the dry ingredients into the batter, one cup at a time.

gingerbread batter

When well blended, pour into greased pans and bake at 350 degrees for about 50 minutes.

When baked, you can top with a sprinkling of powdered sugar, caramel sauce, whipping cream, or cream cheese frosting.

When baked, you can top with a sprinkling of powdered sugar, caramel sauce, whipping cream, or cream cheese frosting.

I went with cream cheese frosting. I warmed it in the microwave for about 12 seconds until it was pourable.

I went with cream cheese frosting. I warmed it in the microwave for about 12 seconds until it was pourable.

Slice and savor the explosion of spicy bliss on your tongue!

Slice and savor the explosion of spicy bliss on your tongue!

Gingerbread

1/2 cup butter, softened

1/2 cup brown sugar, packed

1 egg

3/4 cup molasses

1/2 cup applesauce

2 1/2 cup flour

1 1/2 tsp baking soda

2 tsp cinnamon

1 1/2 tsp ground ginger

1/2 tsp ground cloves

1/2 tsp salt

1 cup hot water

Cream Cheese Frosting (optional)

Preheat oven to 350°F.  Grease and flour two loaf pans, two round cake pans or a 9 x 13 baking pan.

In a large bowl, cream together brown sugar and butter.  Beat in egg, molasses, and applesauce.  Spray your measuring cup with a shot of non-stick spray before you pour in the molasses. It will slide right out of it without leaving a big sticky mess behind.

In a separate bowl, mix dry ingredients.

Add dry ingredients to batter 1 cup at a time. When it is well-blended, add the cup of hot water and stir to incorporate.

If you are using loaf pans, bake for about 50 minutes. If using cake pans, baking time will decrease to around 20-30 minutes. The cake is done when a toothpick inserted into the center comes out with a few crumbs attached.

Top with frosting, sprinkle with powdered sugar, drizzle with caramel sauce or dollop on whipped cream. You can finish it however you like!

She Who Loves the Spicy Scent of Fall Baking

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