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Showing posts with label Nice Desert. Show all posts
Showing posts with label Nice Desert. Show all posts



How to Make Vanilla Cake This Vanilla Peach Layer Cake is the perfect elegant dessert for summer. A tender, moist vanilla cake is layered with a sweet peaches and cream frosting, with chunks of fresh peaches. The vanilla cake is the same recipe used to make the fresh strawberry cake, but the frosting is different. I decided to use frozen peaches because I was curious about the flavor, and basically that means you can make this cake all year long! I did use chunks of fresh peaches in the frosting as well, for a bit of texture, and to decorate the top of the cake.

To make the frosting, cream cheese and powdered sugar are combined until nice and fluffy, and the the peach puree is beaten in. Finally the Tru Whip and small chunks of peach are folded in. I put it in the refrigerator to help it set a bit before frosting, but if your cake is already cooled you can frost right away. I love using whipped cream toppings for cakes because they spread so nicely  no need for a crumb coat.  The end result is this gorgeous, scrumptious summer cake thats perfect for any celebration!



Vanilla Peach Layer Cake

Youll Need: 
  • 4 cups cake flour
  • 3 tsp baking powder
  • tsp salt
  • 1 cup + 2 tablespoons butter, room temperature
  • 2 cups granulated sugar
  • 4 eggs + 1 egg white
  • cup sour cream
  • 2 tablespoons vanilla extract
  • 1 cup + 2 tablespoons milk
  • Peach Frosting
  • 5 cups peeled and sliced peaches (5-6 fresh or 2 16-ounce packages frozen), divided
  • cup brown sugar
  • 1 teaspoon cinnamon
  • teaspoon nutmeg
  • pinch of salt
  • 2 10-ounce containers non-dairy whipped topping, defrosted
  • 1 8-ounce package cream cheese, softened
  • 2 teaspoons vanilla extract
  • cup powdered sugar
  • pinch of salt
  • 1 fresh peach, sliced for garnish (if desired)
How to Make Vanilla Cake
  1. Preheat oven to 325 degrees. Prepare 3, 8-inch round cake pans by spraying liberally with non-stick cooking spray.
  2. Sift together cake flour, baking powder and salt in a medium mixing bowl and set aside.
  3. In a stand mixer with the paddle attachment, beat butter and sugar together until smooth and fluffy. Slowly add the eggs and mix well until combined.
  4. Stir in sour cream and vanilla, and mix well until combined.
  5. Scrape the sides of the bowl and add half of the flour mixture. Stir until fully incorporated. Scrape the sides of the bowl again and stir in the milk.
  6. Add the remaining flour, and stir until the flour is fully incorporated. Scrape the sides and bottom of the bowl and give it one last stir.
  7. Divide the batter into 3 prepared, round baking pans.
  8. Bake in 325 degree oven for about 30-35 minutes. Cakes are done when tops spring back with a light touch, or a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before turning over onto a plate or baking rack.
  9. Peach Frosting
  10. Set half of the peaches in a bowl. Sprinkle with brown sugar, cinnamon, nutmeg and a pinch of salt. Stir to coat completely and let sit on the counter for about 20 minutes.
  11. Meanwhile, finely chop remaining peeled peach slices. Place chopped peaches in the refrigerator until ready to use.
  12. Puree the peaches/brown sugar mixture in a food processor or blender on high speed for about 30 seconds, or longer if needed until thee mixture is smooth. Using a metal strainer, strain the peach puree into a small bowl. Set aside.
  13. Using a stand mixer with the whisk attachment, beat the cream cheese until fluffy and smooth; about 2-3 minutes. Add the peach puree and beat until combined. Stir in the powdered sugar until well combined and smooth. Stir in vanilla and salt. Fold in non-dairy whipped topping and chopped peaches just until combined.
  14. Keep frosting in the refrigerator until ready to use.
  15. !Assembly
  16. Place the first cake layer on your serving platter and frost just the top with the peach frosting (about " or so thick). Repeat with the next two layers, then frost the sides with an offset spatula (the long and skinny kind). Smooth top and sides until even, then top with sliced sliced fresh peach for garnish, if desired.

Chocolate Covered Cheesecake Lollipops

Ingredients

  • 1 batch cheesecake (see below)
  • 1/2 pound chocolate
  • 2 tablespoons butter
  • 2 tablespoons heavy cream
  • * lollipop sticks

directions

  1. Cover the cheesecake in plastic wrap and chill in the refrigerator for several hours to overnight.
  2. Scoop 2 ounces of the cheesecake, form it into a ball and place it on a parchment paper lined baking sheet.
  3. Insert a lollipop stick into the cheesecake ball.
  4. Freeze the cheesecake pops until very cold, about 2-3 hours to overnight.
  5. Melt the chocolate into the butter and heavy cream over a double boiler and turn off the heat.
  6. Dip the frozen cheesecake lollipops into the chocolate ganache and then into any decorations that you want and place on a parchment paper lined baking sheet.
  7. Refrigerator overnight overnight.




Cheesecake


Ingredients

  • 3 8 ounce packages cream cheese (room temperature)
  • 1 cup sugar
  • 2 tablespoons flour
  • 1/8 teaspoon salt
  • 3 eggs
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream

Directions

  1. Beat the cream cheese, sugar, flour, and salt in a large bowl until smooth.
  2. Beat in the eggs and egg yolk one at a time.
  3. Beat in the vanilla and cream.
  4. Pour the batter into a greased 8x8 inch baking pan.
  5. Bake in a preheated 325F/170C oven until the cheesecake is slightly golden brown on top, about 45-55 minutes.
  6. Let the cheesecake cool.

These little mummies will win over your heart and your stomach! They are just so darned cute you dont want to eat them but trust me, once you have one you will be heading back for more! These little Halloweeo Jalapeo Popper Mummies are so easy to make, too.



I always say you could wrap Crescent Roll dough on a shoe and it would taste good but the jalapeo popper is such a good compliment to the buttery, crispy Crescent Roll wrapping.They are a perfect addition to your Halloween appetizer spread or to bring to a Halloween party. These will disappear quickly so you might want to make two batches!



The most time consuming part is the wrapping of the mummies but it really only takes abut 30 seconds for each one once you get going and get into a groove.






























Ingredients
  • 10 jalapeo peppers, sliced in half lengthwise and pith/ seeds removed (use rubber gloves so your hands don't burn from the jalapeo). Leave the stem if you can on some or all of the halves.
  • 8 ounces cream cheese, room temperature
  • 8 ounces jack cheese, shredded
  • 1 scallion (green onion), finely chopped
  • teaspoon salt
  • 1 package refrigerated crescent rolls (I use Pillsbury)
  • 2 eggs, beaten
  • candy eyeballs (can be purchased at Michael's or on Amazon or you can always use a little cream cheese and piece of a black olive for the eyes)
Instructions
  1. Preheat oven 400 F. In a small bowl, mix the cream cheese, jack cheese, scallion and salt until well blended.
  2. Roll out the crescent rolls and separate into 4 rectangles (not triangles) with a perforation in the middle of each. Press your fingers into the perforations to seal them. Using a pizza cutter, cut each rectangle into 10 long pieces lengthwise.
  3. Fill each jalepeo half with the cheese mixture. Wrap each jalapeo half with the dough, leaving a space for the eyes. Use two pieces of dough if necessary. Brush with egg mixture and place on baking sheet.
  4. Bake in oven for 8-10 minutes. Remove from the oven and press the eyes into the cheese where the opening is. Remove eyes before eating. You may also use a little cream cheese and a piece of black olive for the eyes. Serve immediately.

Im having a great weekend because 2 minutes ago I just went swimming in our new blow-up pool. It was fun. Before that, we went to my brothers last soccer game. Im a little happy and a little sad that its ending. Sad because I cant be assistant coach anymore and happy because my dad doesnt have to wake me up early on Saturdays to go to them!

You know what else makes me happy? The dessert were talking about today Dessert Kabobs!!! They were delicious and really easy to make. Heres whats in them brownie bites, marshmallows, strawberries, cream puffs and Rice Krispies treats. And its all drizzled with chocolate candy coating!!! You could pick white chocolate if you want to.

Dessert Kabobs

Ingredients
Rice Krispies Treats (homemade or store bought)
Brownie Bites (homemade or store bought)
Strawberries
Large Marshmallows
Mini Cream Puffs
Chocolate Candy Coating
Instructions

Cut up your brownies or Rice Krispies treats to the size you'd like them to be. We used store bought Rice Krispies Treats and cut them in thirds.
Wash Strawberries and cut off tops.
Layer treats on skewers. We added strawberries first and last to help keep the treats on the stick.
Place skewers on parchment paper.
Melt candy coating by stirring constantly in a small pot. When all melted, pour in a Ziploc bag with the tip cut off. Drizzle over Kabobs and let set.
ENJOY!

I hope you like these treats. They would be good for birthday parties, Fourth of July (you can even add red, white and blue, sprinkles), or for barbecues.

I hope you can come back again soon for more yummy treats from me. :)



The secret to a good caramel cake is all in the frosting. The frosting for this one is amazing! A caramel cake is really all about the frosting.  It has the base of a nice, light, fluffy yellow or white cake but the frosting is the star of the show but it definitely  needs a good cake to let it shine.. Ive experimented with lots of from scratch cakes and Ive finally found one that is everything a cake should be.  

Light, fluffy, tender, moist and flavorful.  It is the perfect base for a great caramel cake. I used Bob Red Mill Super Fine Cake Flour to give the cake amazing texture.   Cake flour has less protein than regular all purpose flour and that helps give the cake a lighter and more airy texture.  It does make a difference and its worth the effort to buy and use cake flour.
Now,for the frosting.
The frosting is made with butter, butter and more butter just the way frosting should be.  It also uses dark brown sugar, evaporated milk, vanilla and powdered sugar.  Unlike many caramel forstings this one doesnt need to be cooked for long periods of time.  Its cooked in the microwave for a few minutes and then into the mixer. Recipe may need to be adapted for high altitude baking.
Caramel Cake

Ingredients
  • 1 cup butter, softened
  • 3 cups cake flour
  • 1 tablespoon baking powder
  • teaspoon salt
  • 2 cups sugar
  • 2 teaspoons vanilla extract
  • 4 eggs, room temperature
  • 1 cups milk (I used whole milk)

Frosting
  • 1 cup butter, divided
  • 2 cups dark brown sugar
  • cup evaporated milk
  • 1 tsp vanilla
  • 6 cups powdered sugar

Instructions
  1. Preheat oven to 350F.
  2. Spray three 8-inch pans generously with baking spray and flour. Cut circles of parchment paper or wax paper to fit pans and place one in the bottom of each pan.
  3. Combine cake flour, baking powder, and salt together; set aside.
  4. (If you are using the extra fine cake flour you won't need to sift the flour, if not put the flour, baking powder and salt through a sifter.)
  5. Beat butter and sugar in the bowl of an electric mixer until light and fluffy.
  6. Add vanilla and then eggs one at a time, beating after each addition.
  7. Add flour mixture and milk alternately in 3 batches, beating until smooth after each addition.
  8. Divide batter between prepared pans.
  9. Bake until golden, 25-30 minutes.
  10. Let cool on a rack for 10 minutes; invert cakes onto a cooling rack; let cool completely.
  11. Brush off crumbs from sides and top of cake.
  12. Place one cake layer on a plate or cake stand.
  13. Add icing and spread to cover. Repeat with remaining layers.
  14. Frost entire cake with a generous layer of icing.

Frosting

  1. Place cup butter, brown sugar and evaporated milk into a microwave safe bowl. Microwave for 1 minute, stir. Return to microwave and cook on high for 2-3 more minutes or until the mixture is smooth and no longer gritty. Can also be done in a saucepan on the stovetop. Heat until ingredients are combined and no longer gritty.
  2. Cool mixture for 15 minutes.
  3. Place in mixer and add in powdered sugar and mix on low until incorporated.
  4. Turn to medium high and mix for another minute.
  5. Add in  cup of softened butter and mix on medium high for 3-4 minutes or until light and fluffy.
  6. Frosting should be a nice spreadable consistency. Add more milk if too stiff or more sugar if too thin.
  7. Frost cake.

Recipes Broccoli and Cheddar Twice-Baked Potatoes Simple and oh-so-satisfying! You may use sour cream in place of the Greek yogurt. You may use almost any other cheese in place of the cheddar.

These twice-baked potatoes are:
  1. Creamy
  2. Crispy
  3. Cheesy
  4. Comforting
  5. And convenient
Each little potato boat is loaded with silky smooth mashed potatoes, broccoli (for our veggie fix!), and tons of cheesy goodness. These are the best!

Twice-baked potatoes, much like biscotti, require two  almost back to back  baking sessions. Thus, they are twice-baked. The first baking session is to soften the potatoes; youll need their centers to be soft enough to be easily scooped out.


Ingredients
  • 4 medium russet potatoes, washed well and dried
  • 1 teaspoon olive oil
  • 3 tablespoons salted butter, very soft
  • 1/2 cup non-fat Greek yogurt
  • 3 tablespoons buttermilk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 teaspoon chives
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried onion flakes
  • 1/2 teaspoon dried dill weed
  • 1/2 teaspoon paprika
  • 1 and 1/2 cups cooked broccoli, chopped, divided
  • 1 cup cheddar cheese, shredded, divided
Instructions
  1. Preheat oven to 400 degrees (F). Line a small baking sheet with parchment paper; set aside.
  2. Place potatoes in a small baking dish and bake for 45-60 minutes, or until soft. Once the potatoes are cool enough to safely handle, slice each one in half, lengthwise. Scoop out the potato pulp and place it into a large bowl, being careful to leave the skins intact. Rub the outsides of the potato skins with a little olive oil. Place the skins on the prepared baking sheet and set aside.
  3. Add the butter to the potato pulp and mash - using an electric mixer or a potato masher - until fairly smooth; add Greek yogurt, buttermilk, salt, pepper, chives, garlic powder, onion powder, dried onion flakes, dill weed, paprika, broccoli and 3/4 cup of the cheese. Divide the filling evenly among the potato shells then top with remaining cheese. Bake for 20-25 minutes or until the cheese is melted and the potatoes are heated through. Serve at once!