Category Archives: Desserts

Raspberry Cheesecake

What a great Easter Dessert to make this year. My husband loves Cheesecake and when I told him I was adding raspberry, he could not wait. A Fresh new look at cheesecake adding raspberry to yours is a winner!

Prep Time: 15 min. Bake: 35 to 40 min
Cooling for about 4 hours
2 cups graham cracker crumbs
1 cup sugar
6 Tbsp. Butter, melted
3 cups (12oz.) Raspberries
1 Tbsp. each zest and juice from 1 lemon
4 pkg. (8oz.) Philadelphia cream Cheese, softened
4 eggs
1. Heat oven to 325 degrees
2.Line 13×9 inch pan with foil, with ends of foil extending over sides. Combine graham crumbs, 2 Tbsp. sugar and butter; press onto bottom of prepared pan. Bake 10 minutes.
3.Reserve 1/2 cup raspberries and 1 Tbsp. lemon zest for later use.
4.Beat cream cheese, lemon juice, remaining zest and remaining sugar in large bowl with mixer until blended. Add the eggs, 1 at a time. Blend on low speed after each egg, until blended. Gently stir in remaining raspberries; pour over crust.
5.Bake 35 to 40 min. or until center is almost set. Cool completely
6.Refrigerate 4 hours. Top with reserved raspberries and lemon zest. Use foil handles to remove cheesecake pan before cutting into bars. ENJOY!!

Almond Pastry Puffs

 

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My Almond Pastry Puffs

 

If you decide to make two of these, freeze one for later!

Prep: 40 min.
Bake: 20 min + cooling
Makes: 2 Pastries (11 servings each)
2 cups flour, divided
1/4 tsp. salt
1 cup cold butter, chopped up
2 Tbsp. plus 1 cup cold water
1/4 tsp almond extract
FROSTING
1 1/2 cups confectioners’ sugar
2 Tbsp. butter, softened
4 tsp. water
1/4 tsp. almond extract
2/3 cup chopped almonds, toasted
1.In a large bowl, combine 1 cup flour and salt; cut in 1/2 cup butter until mixture resembles coarse crumbs. Add 2 Tbsp. cold water stir with a fork until blended.  Shape dough into a ball; divide in half. Place dough 3 in. apart on an ungreased baking sheet; pat each into a  12 -in x  3-in. rectangle.
2.In a large saucepan, bring remaining butter and water to a boil. Remove from the heat; stir in extract and remaining flour until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
3.Spread over rectangles. Bake at 400 degrees for 18-20 minutes or until topping is lightly browned. Cool for 5 minutes before removing from pan to wire rack.
4. For frosting, in a small bowl, combine the sugar, butter, water and extract; beat until smooth. Spread over pastries; sprinkle with almonds. ENJOY!!

Sunday Morning Doughnuts

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Yum, Doughnuts

Who doesn’t love doughnuts on a Sunday morning, freshly made by you! You could go out and buy the expensive ones if you like.  This recipes is easy and delicious and you don’t have to get dress to make them!
Prep: 30 min.
Cook: 5 min.
Makes: 20 doughnuts
4 1.2 to 5 cups all purpose flour
1 1/4 cups sugar
4 tsp. baking powder
1 tsp. salt
3 eggs, lightly beaten
1 cup 2% milk
1/4 cup canola oil
2 Tbsp. orange juice
4 tsp. grated orange peel
Oil for deep-fat frying
Confectioners’ sugar
1. In a large bowl, combine 4 1/2 cups flour, sugar, baking powder and salt.
2. Combine the eggs, milk,oil, orange juice and peel; stir into dry ingredients just until moistened. Stir in enough remaining flour to form a soft dough. Cover and refrigerate for a least 1 hour. Now let me say this, make this the night before!
3. Turn onto a floured surface; roll to 1/2 in. thickness. Cut with a floured 2 1/2 in doughnut cutter or use a round glass, then a shot glass for the center hole. Works all the time.
4. In an electric skillet or deep-fat fryer, heat oil to 375 degrees. Fry doughnuts. a few at a time, until golden brown. Dust warm doughnuts with confectioner’s sugar or ground cinnamon. ENJOY!!

Blueberry Coffee Cake

Blueberry Coffee Cake
Blueberry Coffee Cake

Since I now have a blueberry brush, which I might add has given me a ton of blueberries I decide to make this wonderful Coffee Cake. There is nothing better then fresh blueberries in the morning, with your coffee, try it you’ll like it!!
Cake Ingredients:
1 2/3 cups flour
2 Tsp. baking powder
1/2 tsp. salt
6 Tbsp. butter, softened
1 cup sugar
2 large eggs
1/2 cup fat free- sour cream
1/4 cup fat-free half and half
1 tsp. vanilla
2 cups fresh blueberries
INSTRUCTIONS;
1. Preheat oven to 350 degrees.
2. Spray a 9×9 inch baking pan with non-stick spray.
3. Make the topping; In a small bowl-see the bottom for recipe.
4.Add butter and blend until crumbly. Set aside.
5.Make the cake batter; In a medium bowl, stir together flour, baking powder and salt; set aside.
6.In a large mixing bowl, add butter and sugar, with an electric mixer, beat until fluffy, about 1 minutes.
7.Add the eggs, sour cream, half and half and vanilla; beat until well blended, about 1 minutes.
8.Add the flour mixture; beat on low speed to combine, scraping the sides with a rubber spatula until blended, about 30 seconds.
9.Increase speed to medium and mix just well blended, about 30 seconds.
10.With a rubber spatula, gently fold in the blueberries.
11.Turn batter into prepared pan.
12.Sprinkle the topping mixture evenly on top; press lightly.
13.Bake until a wooden pick inserted in the center comes out clean, 40 to 45 minutes.
14.Let cool in pan 30 minutes before serving.
TOPPING INGREDIENTS
1/3 cup rolled oats
1/3 cup flour
1/4 cup sugar
1 1/4 tsp. cinnamon
1/4 tsp. salt
3 Tbsp. butter, softened
Here is my Blueberry Coffee Cake! ENJOY!!
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Apple-Cherry Lattice Pie

Apple-Cherry Lattice Pie
Apple-Cherry Lattice Pie

Pie Crust:
2 1/2 cups all purpose flour
2 Tbsp.. sugar
1/2 Tsp. salt
2 Sticks cold unsalted butter, cut into small pieces
3 Tbsp.. ice water
Foe the Filling
3 pounds assorted apples ( Cortland, Granny Smith and McIntosh)
Juice of 1 lemon
4 Tbsp.. unsalted butter
1 cup jarred cherries in syrup or whole cherry jam
Pinch of Allspice
1 large egg, lightly beaten
Coarse sugar, for sprinkling
1. Make your crust: Put flour, sugar and salt in a food processor to combine. Add 1/4 of the butter; process until it disappears into flour, add the remaining butter, pulse until the mixture looks like cornmeal with bean-size bits of butter. Add the water and drizzle over the flour mixture. Pulse until dough just starts coming together, stop before it gathers into a ball. Divide evenly between 2 pieces of plastic wrap and gently pat each into a disk, using the plastic wrap to help you. Wrap tightly and refrigerate until firm, at least 1 hour and up to 24 hours.
2. Make the filling: Peel and thinly slice the apples; toss in a bowl with lemon juice. Melt the butter in a large skillet over medium high heat; add the apples and cook, tossing occasionally, until juicy, about 10 minutes. Remove from the heat; fold in the cherries, flour, extract and allspice. Transfer to a bowl and let cool completely, about 30 minutes.
3. Roll out 1 disk of dough into a 12 inch round on lightly floured surface. Ease into a 9-inch pie plate; refrigerate until ready to fill. Transfer the other dough to a work surface. Using a chef’s knife, cut the dough into 14 to 16 half inch wide strips. Weave into a lattice on the parchment paper. Put back in the refrigerate until firm, about minutes.
5. Pour the filling into the crust. Gently slide the lattice off the paper and onto the fruit, adjusting as needed, trim the excess dough if needed, leaving a 1-inch overhang. Fold the overhanging dough under itself. Brush the lattice with the beaten egg and sprinkle with coarse sugar. Refrigerate the pie 30 minutes.
6. Preheat oven to 400 degrees and place the pie on lowest rack on a baking sheet for 1 1/2 hours and the crust is golden brown and the filling is bubbling. Transfer to a rack and let cool at least 2 hours. ENJOY!!

Monkey Bread

Pull-apart monkey bread goes wild with six delicious flavors (some sweet, some savory) that are more fun than a barrel of well, you know!
Have some fun making Cinnamon, Choco-Nutty Banana Chip, Zesty Orange and Cheddar-Bacon, Cheesy Garlic or Chorizo & Chimichurri monkey bread. Use your creative imagination and believe me you will enjoy the outcome!
Here is the Basic Monkey bread recipe.

Cinnamon-Bun Fun
Cinnamon-Bun Fun

BASIC MONKEY BREAD
Serves: 8 Prep:30 min
Bake: 35 min
1 envelope (1/4 oz.) active dry yeast
4 cups flour, plus more for kneading
2 Tbsp. sugar
1 tsp. salt
2 large eggs
1 stick butter, cut into 4 pieces, at room temperature, plus more for greasing pan
1. In a small bowl, mix 2/3 cup warm water and the yeast; let stand until dissolved, about 10 minutes.
2. Using a stand mixer with a dough hook; mix 4 cups flour, the sugar and salt at medium speed. Mix in the yeast mixture, eggs and butter pieces. Mix until smooth, adding more flour by the tablespoon if dough sticks to the sides of the bowl, 3 to 4 minutes.
3. Transfer the dough to a buttered bowl; turn to coat. cover; let rise in a warm, draft-free area until doubled in size, about 1 1/2 hours.
4. Preheat the oven to 360 degrees. Press down the dough. Pull off small pieces and roll into about 40 one inch balls. Generously butter a large Bundt pan.
5, Flavor the dough; pile the dough balls into the pan.
Bake until the bread is golden and cooked through, 35 to 40 minutes. Let cool 5 minutes. Invert onto a large plate. Let cool 30 minutes.
Make sure you try add topping to your Monkey Bread.

Cinnamon Bun Fun

Make the basic Monkey bread recipe.
For the caramel sauce, in a small bowl, microwave 1 stick butter on high until melted, 30 seconds. Then add 3/4 cup light brown sugar and whisk until smooth. In a small bowl whisk 3/4 cup sugar and tsp. ground cinnamon. In an bowl, microwave 4 tbsp., butter on high until melted. Roll the dough balls in the butter. Add cinnamon sugar; toss to coat. Pile into the buttered Bundt pan. Drizzle with the caramel sauce; bake as in step 5, 35 to 40 minutes. You can add 1/2 cup confectioners sugar and 1 tbsp., water until smooth. Drizzle over warm bread.

Choco-Nutty Banana Chip
Choco-Nutty Banana Chip

Choco-Nutty Banana Chip

Make the Basic Monkey Bread. In a medium bowl, whisk 1 cup light brown sugar, 1/4 cup unsweetened cocoa powder and 1/2 tsp. ground allspice. In another bowl melt 4 Tbsp. butter. Roll dough balls in the butter. Add the brown sugar mixture, 1 cup mini chocolate chips, 3/4 cup chopped walnuts and 3/4 crushed banana chips; toss to coat. Pile into the buttered Bundt pan ; bake as directed. Drizzle the warm bread with 1/2 cup warm hot fudge sauce; sprinkle with 1/4 cup chopped walnuts and banana chips.

Zest Orange
Zest Orange

Zesty Orange

For the orange sauce, in a small bowl. microwave 1 stick butter sugar and 3 tbsp. orange juice, and whisk until smooth. In a medium bowl, microwave 4 tbsp. butter. In another bowl add 3/4 cup sugar, tbsp. orange zest. Melt 4 tbsp. butter. Roll the dough balls in the butter. Add the orange-zest sugar; toss to coat. Pile into the buttered Bundt pan. Drizzle with the orange sauce; bake as directed. Whisk 1/2 cup confectioners sugar, 1 tsp. orange zest and tbsp. juice until smooth. Drizzle over the warm bread; sprinkle with more zest.

Her are more ideas ! They are all made the same way just add what you like. It fun! And ENJOY!!

Cheddar-Bacon
Cheddar-Bacon
Cheesy Garlic
Cheesy Garlic
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Chorizo & Chimichurri

Cranberry Swirl Bread

Cranberry Swirl Bread
Cranberry Swirl Bread

Prep: 30 min + rising Bake: 40 min
Makes: 1 loaf of bread ( 16 Slices)

1/3 cup sugar
1 package (1/4 oz.) yeast (quick-rise)
1/3 tsp salt
3 to 3 1/2 cups flour
1/2 cup water
1/2 cup milk
1/3 cup butter, cubed
Filling
1 cup chopped fresh cranberries (or frozen)
1/4 cup packed brown sugar
1/4 cup water
1 Tbsp. butter
1 Tbsp. lemon juice
1/2 cup chopped walnuts
Toppings
2 Tbsp. flour
2 Tbsp. sugar
2 Tbsp. cold butter, divided
1. In a large bowl, mix the sugar, yeast, salt and 1 cup flour. In a small saucepan, heat water, milk and butter to 120 to 130 degrees. Add to dry ingredients; beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough.
2, Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in warm place until doubled, about 1 hour.
3. Meanwhile, in a small saucepan, combine cranberries, brown sugar and water. Cook over medium heat until the cranberries are soft, about 15 minutes. Remove from heat; stir in butter, lemon juice and , if desired, walnuts. Cool.
4. Punch down dough. Turn onto a lightly floured surface; roll into a 20×10-in rectangle. Spread filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Transfer to a greased 9×5-inch loaf pan, arranging in a slight zigzag fashion to fit.
5. For the topping, in a small bowl, combine the flour and sugar; cut in 1` Tbsp. butter until crumbly. Melt remaining butter, brush over dough. Sprinkle with crumb mixture. Cover with a towel; let rise in a warm place until doubled, about 40 minutes. Preheat oven to 350 degrees.
6. Bake 40 -45 minutes or until golden brown. Carefully remove from pan to a wire rack to cool. ENJOY!!
TIP: Whenever you bake bread, use aluminum pans with a dull rather than a shiny or ark finishes. Glass baking dishes and dark finishes will produce darker crusts.

Banana Cream Pie

Banana Cream Pie
Banana Cream Pie

Cream pies are my specialty, and this dreamy dessert has a wonderful banana favor. A great dessert for a dinner party or just having your friends by for coffee.
Prep: 10 min Cook: 15 min plus chilling
Makes: 8 servings
1 cup of sugar
1/4 cup cornstarch
1/2 tsp salt
3 cups 2% milk
2 eggs, lightly beaten
3 Tbsp. butter
1 1/2 tsp. vanilla extract
1 pastry shell, (9 inch), baked
2 large firm bananas
1 cup heavy whipping cream ( or Cool Whip works just as well)
1. In a large saucepan, combine sugar, cornstarch, salt and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir a small amount of hot filling into eggs; return all to pan. Bring to a gentle boil; cook and stir 2 minutes longer.
2.Remove from heat. Gently stir in butter and vanilla. Press plastic wrap onto surface of custard; refrigerate, covered, 30 minutes.

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Spread 1/2 of the sliced bananas.

3. Spread half of the custard into pastry shell. Slice bananas; arrange over filling. Pour remaining custard over bananas. Spread with whipped cream. Refrigerate 6 hours or overnight. ENJOY!!

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My Banana Cream Pie !

Lavender Ice Cream Pie

Lavender Ice Cream Pie
Lavender Ice Cream Pie

Prep:45 min
Total: 2 hour plus 4 hour freezing
Serves: 8
You need a ice cream maker.
2 1/2 cups heavy cream
3/4 cup whole milk
1/3 cup honey with dried lavender herb
1/4 cup plus 1 heaping Tbsp. sugar
2 tsp. dried lavender (herb) you can get it in Walmart in the herb isle
1/4 tsp. kosher salt, plus a pinch
4 large egg yolks
cooking spray
9 honey graham crackers or already graham cracker pit crust
5 Tbsp. butter, melted
Purple coarse sugar, for the topping ( in the cake section)

1. Make the ice cream. Heat the heavy cream, milk, honey, 1/4 cup sugar, the lavender and a pinch of salt in a saucepan over medium heat, stirring occasionally, until hot but not boiling, about 5 minutes.
2. Whisk the egg yolks in a medium bowl; slowly drizzle in 1 cup of the hot cream mixture, whisking constantly. Gradually stir the hot egg mixture into the saucepan with the remaining cream mixture. Cook over medium heat, stirring constantly with a wooded spoon, until the custard is slightly thickened and coats the back of the spoon, about 8 minutes. Strain through a fine-mesh sieve into a bowl; discard the lavender. Fill a large bowl halfway with ice water. Carefully place the bowl of custard in the ice water and let sit, stirring the custard occasionally and more ice to the water as needed, until the custard is cold, about 30 minutes.
3. Meanwhile, preheat the oven to 375 degrees. Generously coat a 9-inch pie plate with cooking spray. Pulse the graham crackers, the remaining 1 heaping tablespoon sugar and 1/4 teaspoon salt in a food processor until finely ground. Transfer to a bowl and stir in the melted butter. Press the crumb mixture into the bottom and up the side of the prepared pie plate. Bake until lightly browned and set, 10 to 12 minutes. Transfer to a rack; let cool completely.
4. Freeze the custard in an ice cream maker according to the manufacturer’s instructions, until it’s the consistency of soft-serve. Spread in the cooled crust and sprinkle coarse sugar around the edge. Freeze until form, at least 4 hours. ENJOY!!

My Lavender Ice Cream Pie
My Lavender Ice Cream Pie

Blueberry Coffee Cake

Blueberry Coffee Cake
Blueberry Coffee Cake

I made this Blueberry Coffee Cake from my own little Sunshine Blue Blueberry plant.

My Blueberry Plant
My Blueberry Plant

Topping Ingredients

1/3 cup rolled oats
1/3 cup flour
1/4 cup sugar
1 1/4 tsp. cinnamon
1/4 tsp salt
3 Tbsp. butter, softened

Cake Ingredients

1 2/3 cups flours
2 tsp. baking powder
1/2 tsp. salt
6 Tbsps. butter, softened
1 cup sugar
2 large eggs
1/2 cup sour cream
1/4 cup half and half
1 tsp. vanilla
2 cups fresh or frozen blueberries

Instructions

1. Preheat oven to 350 degrees.
2. Spray a 9 x9 -inch baking pan with non-stick spray.
3. Make the cake batter: In a medium bowl, small bowl, stir oats, flour, sugar, cinnamon and salt.
4.Add butter and blend until crumbly. Set aside.
6. In a large mixing bowl, add butter and sugar; with an electric mixer, beat until fluffy, about 1 minute.
7. Add the eggs, sour cream, half and half and vanilla; beat until well blended, about 1 minutes.
8. Add the flour mixture; beat on low speed to combine, scarping the sides with rubber spatula until blended, about 30 seconds.
9. Increase speed to medium and mix just until well blended, about 30 seconds.
10. With a rubber spatula, gently fold in the blueberries.
11. Turn batter into prepared pan.
12. Sprinkle the topping mixture evenly on top; press lightly.
13. Bake until a wooden pick inserted in the center comes out clean, 40 to 45 minutes.
14. Let cool in pan 30 minutes before serving! Enjoy!!

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It really puts out a lot of blueberries!