Dessert
I don’t know about you, but I feel like this year is already flying by! It’s almost May! I don’t know where the time goes. Easter was just a short time ago and Mother’s Day is just around the corner. I made this sheet cake for Easter and shared it with a couple of my neighbors as it definitely made more than we could eat. I also made another dessert for my Easter table. But, if you are hosting Mother’s Day this cake would certainly make a nice addition to your menu. It’s easy to make, large enough for a crowd, and sweet, but not over the top sweet.
INGREDIENTS
2 cups all purpose flour
2 cups sugar
2 large eggs
1 cup chopped nuts (I used pecans)
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1 can (20 ounces) crushed pineapple, not drained
CREAM CHEESE ICING
1 (8 ounce) cream cheese, softened
1/2 cup butter, softened
3 3/4 cup confectioners sugar
1 teaspoon vanilla extract
1/2 cup chopped nuts
DIRECTIONS
Preheat oven to 350 degrees. In a large bowl combine cake ingredients, beat until smooth. Pour into a 9 x 13 greased baking dish. Bake for 35 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
FOR THE ICING
Combine the cream cheese, butter, confectioners sugar and vanilla until smooth. Spread over cooled cake and sprinkle with nuts.
Enjoy!
This blueberry lemon cake is perfect for a Mother’s Day brunch or just because! Filled with juicy blueberries with the hint of lemon. One of my favorite combinations especially with summer just around the corner. This is perfect with a cup of coffee or for a little dessert after dinner. No matter what time of day you have it, I know you will enjoy it!
INGREDIENTS
2 large eggs
1 cup granulated sugar
1 cup sour cream
1/2 cup vegetable oil
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups all purpose flour
2 teaspoons baking powder
1 medium lemon, zest and juice divided
1/2 Tablespoon cornstarch
2 cups fresh blueberries
Powdered sugar to dust the top if desired
DIRECTIONS
Lightly butter a 9 inch spring form pan and line the bottom with parchment paper. Preheat oven to 375 degrees. Beat two eggs and the granulated sugar in a stand mixer with a whisk attachment on high speed until light in color and thick. Add one cup of sour cream , 1/2 cup oil, vanilla and salt. Whisk on low until well combined.
In a separate bowl whisk flour, baking powder, add to the batter a little at a time blend until combined. Add one Tablespoon lemon juice and 1/2 Tablespoon zest. Rinse the blueberries and drain well. In a medium bowl, toss the berries with the cornstarch and 1 teaspoon lemon juice stirring until well combined and no dry white cornstarch remains. Pour half of the batter into the prepared pan and spread evenly. Top with half of the blueberries. Top the blueberries with the remaining batter spreading to cover the blueberries. Top with the remaining blueberries and push them slightly into the batter.
Bake for 45-50 minutes, mine took 45. A toothpick inserted in should come out clean when the cake is done. Let cake rest in pan for 15 minutes, then remove the ring and cool until it’s at room temperature. Dust with powdered sugar.
Enjoy!
This recipe comes from www.natashaskitchen.com
A few weeks ago we had a really nasty snow storm and one of the things I love to do with a big storm is to get in the kitchen and cook lots of delicious food. I don’t make a lot of cookies, but I have to say these were hands down the best peanut butter cookies I have ever had. I sent some over to my parents and their fantastic neighbors and they all loved the cookies as much as I did. These cookies are soft, buttery rich and full of that great peanut butter flavor. These are my new favorite cookies that I will be making every chance I get.
INGREDIENTS
1 cup unsalted butter, softened
1 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1 cup creamy peanut butter
3 cups plus 2 Tablespoons all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup granulated sugar for rolling
DIRECTIONS
Using a stand mixer fitted with a paddle attachment. Cream the softened butter, granulated sugar and brown sugar together on medium speed until smooth. Add the eggs and mix on high until combined, about 1 minute. Scape down the sides of the bowl and bottom as needed, add the vanilla and peanut butter mix on high until combined. Set aside.
In a separate bowl whisk the flour, baking soda, baking powder and salt together. Add this to the wet ingredients and mix on low until combined. Dough will be wet and sticky. Cover dough tightly and chill for at least three hours (up to 2 days) in the refrigerator. Pre-heat oven to 350 degrees. Line two baking sheets with parchment paper. Roll balls of dough, about a Tablespoon and a half per cookie into the granulated sugar. Place 2 inches apart on the baking sheets. Press fork tongs onto the dough forming a cross cross pattern. Bake for 11 minutes until lightly browned on the sides. The centers will look soft and slightly under done. Remove from the oven let cool for 5 minutes on the pan and transfer the cookies to a wire cooling rack to cool completely.
Enjoy!
This recipe comes from sallysbakingaddiction.com
Spring is finally here and Easter around the corner! What a long winter we have had. I don’t know about you but I’m ready for all of the spring and summer flavors. These strawberry dessert bars are so simple and delicious. Perfect for those flavors we are looking for, and best of all, you probably have all the ingredients in your pantry already.
INGREDIENTS
2 1/2 cups all purpose flour
1 cup granulated sugar
1/2 teaspoon salt
1 cup room temperature butter
1 egg
1/2 teaspoon vanilla extract
1 cup strawberry jam
FOR THE GLAZE
1 cup powdered sugar
2 Tablespoons heavy cream
DIRECTIONS
Preheat oven to 350 degrees. Line a 9 x 9 pan with aluminum foil and spray with non-stick spray. Set aside. In a large bowl whisk together flour, sugar and salt. Add in the egg and butter. Combine with a pastry cutter or your hands until the dough comes together. Divide the dough in half and press one half into the bottom of your prepared pan. Spread the strawberry jam on top. Crumble the remaining dough on top of the jam. Bake for 40 minutes or until lightly browned. Allow to cool completely. Mix the glaze ingredients together and drizzle over the cooled bars.
Enjoy!
It’s Girl Scout cookie time and almost St. Patrick’s day so this dessert could not happen at a better time! This dessert has a lot going on but it’s well worth the time, and it’s a show stopper! The mint brownie on the bottom, mint cream cheese layer and more chocolate on the top! Don’t worry if you can’t find the thin mint Girl Scout cookies, Keebler makes them and you can find them in the cookie aisle of your grocery store. Also, same with the Girl Scout brownie mix substitute, a regular brownie mix!
INGREDIENTS
1 Pillsbury thin mint brownie mix
1 (8 ounce) cream cheese, softened
1/2 cup powdered sugar
3/4 teaspoon mint extract
1/2 teaspoon vanilla extract
1 (8 ounce) container Cool Whip, thawed and divided
Green gel food coloring
21 thin mint cookies
1/2 cup chocolate chips
1/4 cup heavy whipping cream
Green sprinkles
DIRECTIONS
Preheat oven to 350 degrees. Line an 8 inch spring form pan with parchment paper, spray the sides with non-stick spray. Mix the brownie batter according to the package directions. Spread the mix on the bottom of the prepared pan. Bake for 30-32 minutes. Remove from oven and cool completely. Unlatch the pan and run a knife around the edges. Flip the brownie over and remove the parchment paper. Place the brownie back in the bottom of the pan and latch the sides again. Beat the cream cheese and sugar until creamy, add the mint and vanilla extracts, beating again. Fold in two cups of Cool Whip and gently add the green gel color until you get the desired color. Chop 15 thin mint cookies and gently stir into the cream cheese batter. Spread the cream cheese mixture over the cooled brownie. Refrigerate for at least one hour before removing the sides of the pan. Place the chocolate chips and heavy whipping cream in a microwave safe bowl. Micro for 30 seconds. Stir until melted and creamy. Let cool for a couple minutes before spreading evenly over the top of the cheesecake. Cut the remaining cookies in half and place them evenly around the top,of the cheesecake edge. Place the remaining Cool Whip in a Ziploc bag cutting a small hole in the corner of the bag and pipe the Cool Whip in between the cookies. Top with sprinkles.
Enjoy!
This recipe comes from www.insidebrucrewlife.com
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