Posts Tagged ‘desserts’

Molten Lava Cake

February 3, 2011

 

Adapted from Paula Deen

Ingredients

  • 6 (1-ounce) squares bittersweet chocolate
  • 2 (1-ounce) squares semisweet chocolate
  • 10 tablespoons (1 1/4 stick) butter
  • 1/2 cup all-purpose flour
  • 1 1/2 cups confectioners’ sugar
  • 3 large eggs
  • 3 egg yolks
  • 1 teaspoon vanilla extract
  • 2 tablespoons orange liqueur

Directions

Preheat oven to 425 degrees F.

Grease 6 (6-ounce) custard cups. Melt the chocolates and butter in the microwave, or in a double boiler. Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and orange liqueur. Divide the batter evenly among the custard cups. Place in the oven and bake for 14 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates

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Easy Cheesy Lemon Bar

January 24, 2011

Easy Cheesy Lemon Bars

Ingredients

  • 1 (18.25 ounce) package lemon cake mix
  • 1/2 cup butter, melted
  • 1 egg
  • 1 (16 ounce) container prepared lemon frosting
  • 8 oz. cream cheese soften
  • 2 eggs

Directions

Combine cake mix, butter and 1 egg in bowl; mix with fork until moistened.  Pat into 9×13 inch baking pan greased on bottom only.  Combine frosting mix and cream cheese in mixer bowl; beat until blended.  Reserve 1/2 cup mixture. Add 2 eggs to remaining mixture.  Beat for 3 to 5 minutes. Spread over cake mix layer.  Bake at 350 degrees for 30 to 40 minutes or until set and light golden brown. Cool. Spread with reserved frosting.  Cut into bars

Carrot Cake/White Chocolate Icing

April 10, 2009

Carrot Cake/White Chocolate Icing

Adapted from: Homemade Gourmet

 

 

 

 Ingredients

1    Homemade Gourmet® Carrot Cake Mix/White Chocolate Icing Mix  

1-1/4  cup  vegetable oil  

4    eggs  

2  4-ounce jars  strained baby food carrots  

1  8-ounce can  crushed pineapple, undrained  

1  8- ounce  package cream cheese, softened  

1  stick  butter or margarine, softened  

 

 Directions

1. Preheat oven to 350 degrees. Remove icing packet from mix and set aside. Spray a 13x9x2 baking pan with flour based cooking spray; set aside.

2. In a large mixing bowl, combine oil, eggs, carrots,and pineapple; stir until well blended. Add cake mix, ½ cup at a time, mixing on medium speed for 2 to 4 minutes until thoroughly blended. Pour batter into prepared baking pan.

3. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely before frosting.

4. With an electric mixer, blend icing mix with cream cheese and butter until smooth and creamy. Spread icing on cooled cake.

Rose Cupcakes

January 8, 2009

Rose Cupcakes

Adapted from Family Fun Magazine

 

Description

You don’t need to have a green thumb — or be a florist — to share these beautiful blooms. They’re made from spirals of Fruit by the Foot fruit leather centered on mini cupcakes. Here’s how to arrange your own bouquet.

Ingredients

12 mini cupcakes

White icing

Scissors

6 rolls of Fruit by the Foot fruit leather in Cherry Rage or strawberry flavor

1 roll of Fruit by the Foot fruit leather in Color by the Foot flavor

How to Make

Frost 12 mini cupcakes with white icing. To make a rose, unroll a piece of the cherry or strawberry fruit leather and divide it in half along the wavy perforated middle line. Take one of the halves and roll up about 5 inches to form the flower’s center. Set the rolled strip wavy side up in the middle of a cupcake, as shown, and continue to loosely wrap the remaining fruit leather around the center at a slight angle until the flower is completed.

 

Repeat this process for the remaining flowers. (You should be able to get 2 mini roses out of each roll of fruit leather.)

 

Cut leaf shapes from the wavy edge of the Color by the Foot strip as shown, then tuck the leaves under the roses.

Sweetheart Layer Bars

January 8, 2009

Sweetheart Layer Bars

 

Adapted from Hershey

 

Ingredients:

1 cup (2 sticks) butter or margarine, divided

1-1/2 cups finely crushed unsalted thin pretzels or pretzel sticks

1 cup HERSHEY’S MINI KISSES Brand Milk Chocolates

1 can (14 oz.) sweetened condensed milk (not evaporated milk)

3/4 cup HERSHEY’S Cocoa

2 cups MOUNDS Sweetened Coconut Flakes, tinted pink*

 

 

Instructions:

1. Heat oven to 350°F.

 

2. Put 3/4 cup butter in 13x9x2-inch baking pan; place in oven just until butter melts. Remove from oven. Stir in crushed pretzels; press evenly into bottom of pan. Sprinkle chocolates over pretzel layer.

 

3. Place sweetened condensed milk, cocoa and remaining 1/4 cup butter in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 to 1-1/2 minutes or until mixture is melted and smooth when stirred; carefully pour over pretzel layer in pan. Top with coconut; press firmly down onto chocolate layer.

 

4. Bake 25 to 30 minutes or until lightly browned around edges. Cool completely in pan on wire rack. Cut into heart-shaped pieces with cookie cutters or cut into bars. About 36 bars.

 

* PINK COCONUT: Place 1 teaspoon water and 1/2 teaspoon red food color in small bowl; stir in 2 cups MOUNDS Sweetened Coconut Flakes. With fork, toss until evenly coated. Use immediately.

Where did the Cheesecake go?

December 4, 2008

Where did the Cheesecake go?

During the holidays, everyone is wondering where the cheesecake went? It is one of the most requested desserts at my house during the holidays. Below are my family favorites and they are very simple using Homemade Gourmet mixes, give them a try at your next family gathering

Adapted from Homemade Gourmet

Pumpkin Pie Cheesecake
Recipe Yields: 8
Recipe Serving Size: 1 slice
Servings Per Recipe: 8 servings

Ingredients
1 Pumpkin Pie Cheesecake Mix
2 8-ounce packages cream cheese, softened
1 8-ounce containers whipped topping, thawed and divided
1 graham cracker pie crust

Directions
1. With an electric mixer, beat mix and cream cheese until smooth and creamy, and then gently stir in 4 ounces whipped topping.

2. Spoon mixture into crust and top with remaining whipped topping, if desired.

3. Chill 2 hours.

Black Forest Cheesecake Pie

Recipe Yields: 8
Recipe Serving Size: 1 slice
Servings Per Recipe: 8 servings

Ingredients
1 Homemade Gourmet® Basic Cheesecake Mix or Chocolate Pecan Cheesecake Mix
2 8-ounce packages cream cheese, softened
1 8-ounce container whipped topping, thawed
1 chocolate cookie pie crust
1 21-ounce can cherry pie filling

Directions
1. Blend cheesecake mix with cream cheese until smooth and creamy.

2. Fold in 4 ounces whipped topping, pour this mixture into Oreo® crust and smooth with the back of a spoon.

3. Top with one can of cherry pie filling. You may top this with the other 4 ounces of whipped topping, if desired.

Candy Cane Cheesecake

Recipe Yields: 8
Recipe Serving Size: 1 slice
Servings Per Recipe: 8 servings

Ingredients
1 Homemade Gourmet® Basic Cheesecake Mix
2 8-ounce packages cream cheese, softened
1/4 teaspoon peppermint extract
2/3 cup crushed candy canes (food processor or chopper works well for this)
1 8-ounce container whipped topping, thawed and divided
1 graham cracker crust or chocolate cookie crust

Directions
1. Beat mix, with cream cheese until well blended.

2. Stir in extract and crushed candy cane.

3. Fold in 4 ounces whipped topping; spoon into crust and chill for at least 2 hours.

4. Garnish with remaining whipped topping and either whole candy canes or candy cane pieces, if desired.

Chocolate Pecan Cheesecake
:
Recipe Yields: 8
Recipe Serving Size: 1 slice
Servings Per Recipe: 8 servings

Ingredients
1 8-ounce tub whipped topping, thawed and divided
1 graham cracker or chocolate pie crust
1 Homemade Gourmet® Chocolate Pecan Cheesecake Mix
2 8-ounce packages cream cheese, softened

Directions
1. Remove pecan and chocolate chip packets. In a bowl, beat mix and cream cheese until smooth and creamy; add pecan and chocolate chip packets and combine thoroughly; fold in 1/2 of the whipped topping, gently.
2. Spoon mixture into crust and, if desired, top with remaining whipped topping.
3. Chill at least 2 hours.

Chocolate Pecan Cheesecake Ball

1 Homemade Gourmet® Chocolate Pecan Cheesecake Mix with pecan packet and chocolate chip packet
1 8-ounce package cream cheese, softened
1 stick of butter, softened (no substitute)

1. Remove packets. Set aside chocolate chips and pecans. In a large bowl, beat together remaining ingredients until creamy; blend in chocolate chips; cover and chill at least 2 hours.

2. Roll firm mixture into a ball and roll in pecans to cover. Serve on a platter with graham crackers.

Jell-O® Ween Poke Brownies

October 8, 2008

Jell-O® Ween Poke Brownies

SUBMITTED BY: Kraft Foods

 

“Delight your family tonight with this scrumptious dessert from Kraft.”

 

 

INGREDIENTS

1 (19.8 ounce) package brownie mix

1 1/2 cups cold milk

1 (3.4 ounce) package JELL-O Pumpkin Spice Instant Pudding & Pie Filling *

3 drops red food coloring

3 drops yellow food coloring

 

 

DIRECTIONS

Prepare and bake brownie mix as directed on package for 8 or 9-inch square baking pan. Remove from oven. Immediately poke holes down through brownies to pan, 1-inch apart with wooden spoon handle.

Pour milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes. Stir in a few drops food coloring to tint mixture orange. Quickly pour about 1/2 of the thin pudding evenly over warm brownies and into holes. Tap pan lightly to fill holes. Let remaining pudding mixture stand to thicken slightly. Spread remaining pudding over top of brownies to “frost”.

Refrigerate 1 hour or until ready to serve. Cut into 2-inch squares. Cut each square diagonally into triangles.

 

* For Variation JELL-O Vanilla Instant Pudding & Pie Filling