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Posts Tagged ‘easy desserts’

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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berry poke cake plated

If you’re looking for an easy, yummy, pretty dessert, this poke cake will do quite nicely.

You can make it with whatever flavor pudding you want!

Ingredients

Ingredients

 

Using the handle of a wooden spoon, poke your cake full of holes (about an inch or so apart).

Bake cake according to package directions. Let cool completely. Using the handle of a wooden spoon, poke your cake full of holes (about an inch or so apart).

Mix up pudding. I added a little food color to make it pink.

Mix up pudding. I added a little food color to make it pink.

 

Pour pudding over the top before it has a chance to start setting up.

Pour pudding over the top before it has a chance to start setting up.

Cover with plastic wrap and refrigerate at least an hour (and you can let it go overnight). If you don't want the pudding to stick to the plastic wrap (like yours truly) give the plastic wrap a shot of non-stick cooking spray.

Cover with plastic wrap and refrigerate at least an hour (and you can let it go overnight). If you don’t want the pudding to stick to the plastic wrap (like yours truly) give the plastic wrap a shot of non-stick cooking spray.

 

Top with a dollop of whipped cream and serve with berries!

Top with a dollop of whipped cream and serve with berries!

 

Raspberry Poke Cake

1 white or vanilla cake (prepared)

1 small box of cheesecake pudding

1 3/4 cups milk

1 cup whipping cream (whipped)

1 cup raspberries

red food coloring (if desired)

Bake cake according to package directions and cool completely.

Using the handle of a wooden spoon, poke holes in the cake about an inch apart.

Mix pudding with milk and food coloring, if desired.

Pour over cake before it begins to set up. Cover cake with plastic wrap and refrigerate at least an hour or overnight. When ready to serve, cut into squares and place a dollop of whipped cream on top, along with berries.

Yum!

You can use any cake and pudding combo you like and add different colors of food coloring for varied effect.

She Who Likes Poke Cakes

 

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If you’re looking for a fast and easy dessert that fits the bill for something tasty… here you go!

raspberry pie plated

Individual Raspberry Cream Pies come together in a snap and taste like you’ve actually slaved away to make them!

(For those of you who do everything from scratch, cover your eyes and come back next week…)

Ingredients

Ingredients

Unfold pie dough then using a circle cutter/sealer to mark circles on the dough. Do not cut into the dough, just outline circles.

Unfold pie dough then using a circle cutter/sealer to mark circles on the dough. Do not cut into the dough, just outline circles.

Spread about a teaspoon of cream cheese inside each circle, trying not to get too close to the edges.

Spread about a teaspoon of cream cheese inside each circle, trying not to get too close to the edges.

Add a heaping tablespoon of raspberry pie filling. Keep it away from the edges as best you can.

Add a heaping tablespoon of raspberry pie filling. Keep it away from the edges as best you can.

Cover with the top crust and using the mounds below, cut using the cutter. If you don't have one of these handy little cutters that seal the edges, just use a drinking glass to cut out and then crimp the edges with a fork or your fingers.

Cover with the top crust and using the mounds below, cut using the cutter. If you don’t have one of these handy little cutters that seal the edges, just use a drinking glass to cut out and then crimp the edges with a fork or your fingers.

Aren't they fun?

Aren’t they fun?

Transfer to a baking sheet. I lined mine with foil because I'm lazy and don't want to scrub off any raspberry juice that may perhaps leak out.

Transfer to a baking sheet. I lined mine with foil because I’m lazy and don’t want to scrub off any raspberry juice that may perhaps leak out.

Top with a little sprinkle of Turbinado sugar.

Top with a little sprinkle of Turbinado sugar.

Bake about 15-20 minutes until crust begins to brown and, if you have a few unsealed edges (not that I ever have that problem), juice bubbles out.

Bake about 15-20 minutes until crust begins to brown and, if you have a few unsealed edges (not that I ever have that problem), juice bubbles out.

Serve with a scoop of ice cream. You might even think about sharing with others you really, really like.

Serve with a scoop of ice cream. You might even think about sharing with others you really, really like.

Raspberry Cream Pies

1 can raspberry pie filling

1 box pie dough

1 container spreadable cream cheese

Turbinado sugar (Sugar in The Raw)

Preheat oven to 350 degrees.

Line a baking sheet with foil or parchment.

Bring pie dough to room temp and then unroll. Set aside one layer.

On the first layer, carefully mark circles, fitting in as many as you can. I managed to get eight and then rerolled the dough to get two more. Do not cut through the dough, you are just marking circles by lighting pressing either a cutter or drinking glass into the dough.

Spread a teaspoon of whipped cream in each circle, staying away from the edges. You can use any type of spreadable cream cheese, I just happened to have whipped handy.

Spread a heaping tablespoon of pie filling on top of the circles, again keeping filling away from the very edge. (You will have leftover filling, which is easy to freeze to top pancakes, scoop into muffin mix, spread on fruit pizza, or pour over ice cream.)

Place top layer of  crust over the top. Using the mounds beneath as your guide, cut out the individual pies. If you don’t have a cutter that cuts and seals the edges, use a drinking glass and then crimp the edges with a fork or your fingers. The reason for keeping the filling away from the edge is that if it is too close it leaks out everywhere when you are trying to seal it. Make sure your dough is sealed or be sure to line your baking pan (hence the reason I line mine because I always have a sneaky leak!)

Place on your baking sheet then sprinkle the tops with Turbinado sugar. Just a pinch will do.

Bake approximately 15-20 minutes until lightly browned and juices are bubbling (which is easy to tell if one of them isn’t properly sealed).

Let cool then serve with a scoop of vanilla ice cream. The ice cream is essential. My Dad made it a rule long ago that all pie should be served with ice cream. Who am I to argue!

She Who Likes Little Pies (and Big Pies and In-Between Pies)

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Here is a fast and easy dessert that tastes so yummy yet does not require cooking.

That means your house doesn’t have to reach the internal temperature of an inferno to enjoy something delicious wonderful and sweet!

Ingredients

 

Whip cream until it forms peaks. Add a little confectioner’s sugar to sweeten. Set aside.

Whip cream cheese until smooth.

Add milk and pudding mix to cream cheese and mix well.

 

Add whipping cream to pudding mix and blend gently with a spoon.

 

Line pan with graham crackers then spoon in pudding mix.

 

Top with whipped cream and chocolate shavings.

 

Leave in fridge for an hour (or overnight) before serving. Then indulge!

Chocolate Icebox No-Bake Dessert
1 3-ounce package cream cheese, softened (or cut an 8-ounce package in half)
1 1/2 cups milk
1 large package instant chocolate pudding mix
1 cup whipping cream
chocolate shavings or mini chocolate chips
Graham Crackers

Line the bottom of a 9×13 inch pan with Graham Crackers and set aside. Whip cream, add a dash of confectioner’s sugar to lightly sweeten.
In another bowl, mix cream cheese and milk until smooth. Add pudding mix and beat one minute. Fold in half of the whipped cream. Pour over Graham Crackers and chill for one hour.
Once chilled, spread rest of whipped cream on top and garnish with shaved chocolate or mini chocolate chips.

Restrain yourself from eating the whole pan and force yourself to share.

She Who Loves Easy Desserts that Don’t Require Turning on the Oven

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