Summer Dessert Time

Here is a great recipe you can adapt to just about any flavor

Lemon Lush Dessert

(other flavors to try:

Strawberry cream – using strawberry cream pudding and fresh strawberries for garnish

Banana cream – use homemade vanilla pudding(adding banana extract) and banana slices

Coconut cream - – use homemade vanilla pudding using coconut milk (or adding coconut extract instead of vanilla extract) and coconut to filling and garnish with toasted coconut

For the Crust:

·                 1 c. butter, softened but not to room temperature

·                 2 c. flour

·                 1/4 c. sugar

·                 1/2 c. pecans, chopped in small pieces (toast first for a deeper flavor)

For the Cream Cheese Layer:

·                 2 (8oz) packages Philadelphia cream cheese

·                 1 c. powdered sugar

For the Pudding Layer

·                 2 cups fresh  lemon curd

·                 2 cups fresh whipped cream

For the topping

·                 lemon zest, to garnish (optional)

·                 2 cups fresh whipped cream

Instructions

Stir together butter, flour, sugar, and chopped pecans in a mixing bowl. A fork works really well to get everything mixed together. Press into a 9x13 baking dish and bake 15-20 minutes at 350°, or until a light golden brown. Remove from oven and set aside to cool.

Beat together cream cheese and sugar until creamy and smooth. Spread over cooled crust.

In another mixing bowl, whisk together lemon curd and whipped cream (gently). Spread on top of the cream cheese layer.

Cover and place in the fridge for 1 hour.

Spread whipped cream over the pudding layer. Cut into 18-24 pieces 

Hot Cocoa S'More Cookies

Preheat Oven to 375 degrees
I line my pans with parchment paper
In a separate bowl, combine:
2 1/2cups flour
1 tsp salt
1 tsp soda
1/8 cup Ghirardelli Double Chocolate Hoot Cocoa Mix

Cream together:
1/2 C Butter
1/2 Cup Sugar
1/2 Cup Brown Sugar
Beat on high for about 1 minute or until very creamy
Add:
2 eggs
1 tsp vanilla
Mix well - Medium speed
Add dry ingredients and 1 TB milk
Add and mix with a wooden spoon:
1/2 cup Ghirardelli milk chocolate chips
1/2 cup  dry mini marshmallows (the kinds in cereal) or use hot cocoa with marshmallows
1/4 cup coarse chopped graham cracker

Scoop by heaping tablespoons onto baking sheet
Bake 8-12 minutes, until edges are golden

Pumpkin Time...

Peanut Butter S’More bars

INGREDIENTS:

Cookies

1/2 cup shortening

3/4 cup  Creamy Peanut Butter

1/3 cup granulated sugar

1/3 cup packed light brown sugar

1 egg

2 tablespoons milk

1 teaspoon vanilla extract

1-1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

TOPPING

3 cups mini marshmallows

1 cup Ghirardelli milk chocolate  morsels

COOKIE:

Pre-Heat oven to 350°F.

Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. With floured fingers, press dough evenly to form crust. Bake 16 to 19 minutes or until golden brown.

Sprinkle crust with  Ghirardelli milk chocolate  morsels.   Place back in oven for 1 to 2 minutes.  Spread melted chocolate  over crust.

Sprinkle with marshmallows.  Place back in oven until marshmallows are puffy and slightly golden.  About 3 to 4 minutes.

VARIATIONS:

Rocky Road Style:   Sprinkle with chopped peanuts and drizzle with melted chocolate. Cool completely.

M&M – sprinkle with M&M .  Drizzle with melted chocolate.  Cool completely.

Turtle Topped Brownie

Turtle Topped Brownie

Yields – 12 to 15 brownies

Ingredients:

2 cups (12-oz. pkg.)  Ghirardelli Semi-Sweet Chocolate Chips, divided (can sub other flavors for the 1 cup  mix in)

1/2 cup (1 stick) butter or margarine, cut into pieces

3 large eggs

1 1/4 cups all-purpose flour

1 cup granulated sugar

1 teaspoon vanilla extract

1/4 teaspoon baking soda

Additional Ingredients:

1 bag caramels (bits or squares)

2 TB milk

Pecan halves – 2 to 3 for each brownie

1 Cup Ghirardelli Milk Chocolate Chips

Directions:

PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan.

MELT 1 cup morsels and butter in large, heavy-duty saucepan over low heat; stir until smooth. Remove from heat. Stir in eggs. Stir in flour, sugar, vanilla extract and baking soda. Stir in remaining morsels and nuts. Spread into prepared baking pan.

BAKE for 18 to 22 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Cut into bars 12 to 15 squares.

In a microwavable safe bowl, melt 1 bag of caramel bits or caramels (remove wrappers) with 2 TB milk. Start with 1 min, then stir.  Add 15 seconds at a time. Stir until smooth.   Place about 1 TB on top of each brownie.  Place pecans on top of caramel.  Let caramel set.

In a microwavable safe bowl, melt chocolate.  Start with 1 min, then stir.  Add 15 seconds at a time.  Stir until smooth.  Drop melted chocolate on top of the nuts, as shown in picture.  Place in fridge until set.

EAT! ENJOY! – Yes! Another creation from ME!  J

Strawberry Passion Ice Cream Cake COLDSTONE COPYCAT

Strawberry Passion Ice Cream Cake

Cake

2 1/2 cups all purpose flour
2 cups sugar
1 Tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1 1/2 cups oil
1 cup buttermilk
1 Tablespoon vinegar
1 teaspoon vanilla
2 oz. red food coloring

DIRECTIONS

Preheat oven to 350 degrees. Grease and flour two 8 inch cake pans.

Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside.

Place all the dry ingredients in your mixing bowl and stir together really good with another wire whisk. Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined. Pour into cake pans and then drop the pans on the counter a few times to release any air bubbles. Bake for about 30 minutes or until a toothpick inserted comes out clean. After about ten minutes, remove from pans and cool completely on a wire rack. I also cover in plastic wrap while the cakes cool. Wrap and Freeze.

FILLING

½ gallon of softened strawberry ice cream

Graham Cracker Pie Crust* reserve ½ cup for outside garnish

1 cup strawberry puree or 1 can strawberry pie filling

Mix ice cream with pie crust. Spread half ice cream on bottom layer.  Freeze for about 15 minutes.  Spread puree on cake.  Top with second cake. Spread remaining ice cream.  Freeze until firm.

FROSTING

Strawberry Whipped Cream Frosting
1 cup heavy cream
4 tablespoons strawberry jelly or syrup
3 tablespoons powdered sugar

Chill all the ingredients and beat together until thick and fluffy.

*GRAHAM CRACKER CRUST

1 ½ cups of Ground Graham Crackers

¼ cup of Sugar

½ cup of Unsalted Butter, at room temperature

In a large bowl combine all 3 ingredients and mix until the dough comes together when pinched between fingers. Refrigerate before using.

Frost cake. Freeze.  Remove from freezer and place in refrigerator for about 2 hours before serving.  OPTIONAL: Garnish with sweetened whipped cream and strawberries (as shown)

Trifle - Springtime Joy...

 Springtime Trifle

An arrangement of Lemon, Raspberry, & Lime. 
These flavors together
suave the mouth with 
the gentle taste of refreshment.

Step 1: The Cake Base

INGREDIENTS

2 3/4 cups sifted cake flour

4 teaspoons baking powder

3/4 teaspoon salt

4 egg whites

1 1/2 cups white sugar

3/4 cup butter

1 cup milk

1 teaspoon vanilla extract

DIRECTIONS

Measure sifted flour, baking powder, and salt; sift together three times.

In a mixing bowl, beat egg whites until foamy. Add 1/2 cup sugar gradually, and continue beating only until meringue will hold up in soft peaks.

Cream butter. Add vanilla.  Gradually add remaining 1 cup sugar, and cream together until light and fluffy. Add sifted ingredients alternately with milk a small amount at a time, beating after each addition until smooth.  Add meringue, and beat thoroughly into batter. Spread batter into 3  prepared 8 inch square or round pans  Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Cool cake in pan 10 minutes.

Step 2: While cooling…

INGREDIENTS

1 small package each of Jell-o gelatin: lemon, lime, raspberry

Dissolve each one in ½ cup hot water

Then add ¾ cup cold water to each

DIRECTIONS:

Using a large tined fork, or substitute, poke holes into cake..many holes.  Pour  one flavor Jell-o on one cake.  You will have 3 DIFFERENT flavored cakes.  Refrigerate until set,  about 2 hours.

Step 3:  Cream Layers

INGREDIENTS

3 small  boxes vanilla instant pudding

1 small box of each Jell-o flavor: lemon, lime, raspberry

3 8oz  cool whip

DIRECTIONS

For each flavor:

Dissolve the gelatin in 1/2 C boiling water. Add 1/2 C cold water and let set up for 5 minutes. Using an electric mixer, beat dry pudding mix into the J-ello until well  blended. Refrigerate until set (about 15 minutes).  Fold in 1 8 oz cool whip.

Step 4: Preparing cakes

Cut cakes in about 1 inch cubes

Step 5: Putting it all together

After you have combined the cool whip with Jell-o mixture you are ready for layering.  You can do this any way you want, but the darker color in the middle works best.

Using the lemon cake, line the bottom of your trifle bowl or what dish you are using.  Top with lemon mixture.  Do the same for the raspberry layer.  However,  drizzle about 1/3 cup raspberry syrup over the raspberry mixture.  Finish with the lime layer.

This should set in fridge overnight for best results.  Store leftovers in fridge – if there are any!

OPTIONAL: top with additional cool whip and spring colored sprinkles on top.

Lemon Cranberry Rolled Cookies

Ingredients

1 package lemon cake mix (regular size)

2 packages (3.9 ounces each) instant cream cheese pudding mix

1-1/2 cups mayonnaise

1 ½ cups Ghirardelli white chocolate morsels

½ cup Craisins

Directions

In a large bowl, combine cake mix, pudding mixes and mayonnaise; mix

well. Stir in and Craisins.

Shape by heaping tablespoon into balls; place on greased baking sheets.

Bake at 350° for 10-15 minutes or until cookies puff and surface

cracks slightly. Cool for 5 minutes before removing from pans to

wire racks. Yield: 2 1/2 dozen.

OPTIONAL:  roll in sugar before placing on cookie sheet.