DESSERT RECIPES

If you are craving cookies or cakes, we have a great selection of recipes for you to browse! Our favorites include the Best Apple Crumb Cake, Perfect Sugar Cookies, Chocolate Caramel Pretzel Bites and Christmas Wreath Pavlova.

Buttercream Frosting

September 12, 2011 by Anna

This recipe is quick and easy. It makes a fluffy and not overly sweet buttercream. Great for frosting cakes before covering with fondant or for cupcakes.

Buttercream Frosting

2 sticks of butter, softened
4 oz. ( half of a block ) of cream cheese, softened
1/4 tsp salt
4,5 cups of powdered sugar
1 tsp vanilla extract

Cut your butter in squares and place in a mixing bowl. Add the cream cheese.

Mix until totally smooth.
Add powdered sugar 1/2 cups at a time.

Mix until smooth and fluffy.

At this point the buttercream might be a little too soft. Place in the fridge for 30 minutes. It will stiffen up.

Note: My husband said, it reminds him of a Twinky filling.

As a big fan of coconut, I was thrilled to find this recipe. It is sinfully delicious! I should warn you… It is addicting! You cut it in small squares that fit in mini cupcake liners and you are thinking “portion control”. Yeah, before you know it you had three already. 🙂

But it is candy. And it’s condensed milk. And it is coconut. So hide in your closet and enjoy a platefull. I won’t tell. I will be in my own:)

COCONUT ICE
3 cups and 3 Tbsp powdered sugar
2,5 cups unsweetened dried coconut ( it really has to be the unsweetened kind – trust me:) )
1 14oz. can of sweetened condensed milk
food coloring

Line a 8″ x 8″ pan with foil. Set aside.

You can run your knife through the coconut. It is totally optional, but it makes for smaller strings.

Place the powdered sugar and coconut in a mixing bowl.

Mix it all together.

Now open the can of sweet goodness….:).

After a few oh yeah’s, pour it over the sugar and coconut mix.

Mix it all together really well. Pour half of the mixture into the foil lined pan. Press firmly.
Add a couple of drops of food coloring to the mixture remaining in the bowl.

Mix until all is a uniform color.

Spread the colored coconut mixture over the white layer in your pan. Cover with a wrap and off to the fridge for a few hours. You can put it in the freezer for an hour to speed up the firming process.

Cut into squares and serve in mini cupcake liners.

Note: I mentioned before, that you should use the UNsweetened coconut. If you use the sweetened kind, you will end up with a sticky mess that won’t firm up no matter what. It’s unserveable, unless you just want to dig in with a spoon. 🙂

Eclaire Cake

August 30, 2011 by Anna

Hot summer days make all of us bakers stay away from turning the ovens on. Thankfully, we have such things as no-bake desserts to rescue us from this misery. 🙂

This cake is one of my favorite Summer desserts. It’s easy to make. The hardest part is waiting for it to set. Overnight gives the best results, because the crackers need time to soften up from the filling. I recommend making this cake AFTER you had today’s dessert. This way you won’t be tempted to dig in. 🙂
I made this cake several times with the chocolate frosting. My husband thinks that it makes it too sweet, so this time I melted chocolate chips with a little bit of shortening over a double boiler and drizzled it over the cake.

Adapted from Paula Deen’s website.

Eclair Cake recipe:

1 box of graham crackers
2 3 1/4 ounce boxes of instant French vanilla pudding
3 1/2 cups of milk
1 8-ounce container of frozen whipped topping, thawed

1/2 cup semi-sweet chocolate chips

1 tsp vegetable shortening

Grease the bottom of a 13″ x 9″ pan with butter. Make first layer with graham crackers.
With an electric mixer, mix pudding with milk. Beat at medium speed until it starts to thicken ( about 2 minutes ). Gently fold in whipped topping.
Pour half of the filling over graham crackers layer. Place another layer of crackers. Top them with the rest of your pudding filling.
Melt chocolate and shortening in a small microwave – safe bowl. Drizzle over the cake.
Refrigerate for 24 hours.

Trust me -you will make a 13″ x 9″ pan of this divine treat, and you won’t have leftovers for the next day. It is soooo good! 🙂