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Tag: dessert

Cherry Lemon Angel Trifle

by on Nov.30, 2012, under Yummies

I seriously though I already posted this recipe. I came back to look for it to show a friend, who’s Christmas party I am think if bringing this to, and when I couldn’t find it I realized my oversight. I am now correcting this. So without further ado…

Cherry Lemon Angel Trifle
 
By:
Type: Dessert
Serves: 8-10
Prep Time:
Cook Time:
Total Time:
 
A light yet decedent dessert that combines sweet and tart flavors over a fluffy sponge cake.
Ingredients
  • 1 Angel Food Cake, cut into 1"x1" cubes
  • 1 large can Cherry Pie Filling
  • 1.5 Cups Lemon Curd (from the jar is fine, or make your own)
  • 2 Cups Heavy Cream
Instructions
  1. Use an electric mixer with a whisk attachment to whip heavy cream until soft peeks form.
  2. In a trifle bowl begin with a layer of Angel Food Cake cubes.
  3. Over the cubes, spoon in ⅓ of the cherry pie filling, spreading out to cover the cake.
  4. Over the cherry pie filling, spread ⅓ of the whipped cream, sealing the layer of cherries below.
  5. Next spread ⅓ of the lemon curd out over the whipped cream.
  6. Repeat until you are out of ingredients and/or your trifle bowl is full
  7. Chill until ready to serve.

Photo by Marg of Cayman Designs

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Caramel Apple Slices

by on Nov.07, 2012, under Yummies

Love caramel apples, but hate how messy they are to eat? Well you can kiss the stick goodbye but still have your apple and eat it too. A Mouthful of Deliciousness over on Facebook posted a brilliant way to reverse the physical placement of the caramel to apple and thus creates an easy-to-eat and eye-appealing presentation.

Fall Dessert Recipe

Photo by A Mouthful of Deliciousness

You will want to select a firm apple variety, such as Granny Smith, Jonathan, Jonagold, Braeburn, or Fuji for this application.

Assembly:

  • Cut apples into halves.
  • Hallow out apple halves with a tool such as a melon baller or grapefruit spoon.
  • If needed, apples can be balances in muffin tins.
  • Fill halves with melted caramel and place in fridge to cool.
    Note: To keep exposed apple flesh frown browning, coat with lemon juice. The juice can be diluted up to 3:1 ratio to keep from changing any flavors.
  • Slice and enjoy!
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Strawberry Mousse Ladyfingers

by on Mar.08, 2012, under Yummies

This recipe came to me via email and were just too pretty and too yummy-sounding not to share! If you try it, be sure to leave a comment to let us know how it turned out!

Strawberry Mousse Ladyfingers

Strawberry Mousse Ladyfingers
 
Type: Dessert
Serves: 8
 
Ingredients
  • 3 (3-ounce) packages soft split ladyfingers
  • 2 (8-ounce) packages cream cheese, softened
  • 1 cup frozen whipped topping, thawed
  • ½ cup minced fresh strawberries
  • ½ cup confectioners’ sugar
  • ¼ cup sour cream
  • 1 (10.75-ounce) all-butter pound cake
  • ⅓ cup orange juice
  • Garnish: 8 whole strawberries
Instructions
  1. Preheat oven to 350°. Place ladyfingers on parchment paper–lined baking sheets. Bake for 2 to 3 minutes, or until very lightly toasted. Set aside.
  2. In a medium bowl, stir together cream cheese, whipped topping, minced strawberries, confectioners’ sugar, and sour cream. Refrigerate until ready to use.
  3. Slice pound cake lengthwise into long (1/4-inch-thick) slices. Using a 2½-inch round cutter, cut 8 circles of cake. Set aside. Cut one rounded end off ladyfingers so that they measure 2¼ inches long.
  4. To assemble desserts, place a cake round in the center of a 3½-inch ring mold. Brush inside surfaces of ladyfingers lightly with orange juice. Stand rounded end up inside ring mold around cake circle. Spoon about ⅓ cup mousse into mold. Repeat with remaining cake rounds, ladyfingers, orange juice, and mousse. Refrigerate until ready to serve. To serve, remove ring mold, and tie with a pretty ribbon. Garnish each with a whole strawberry.

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Valentine’s Day Chocolate Red Velvet Cake Pops

by on Feb.14, 2012, under Eye Candy, Yummies

I know you are all probably tired of seeing cake pops by now, but I am still stuck on these delicious little delights.

After finding out a friend I was hoping to get feedback from on my Lemon Dream Cake Pops disliked citrus flavored desserts, I got to thinking about what flavor I could do for my next batch of pops. Valentine’s day was on the way and The Man is a big fan of red velvet desserts, so its was a no brainier what to try next. My other challenge with these was that, unlike previous pops, I wanted The Man to be able to enjoy all the decorative iterations, which meant they could not be coated in white chocolate, as that is a migraine trigger and something he tries to avoid.

Valentine's Day Chocolate Red Velvet Cake Pops

Thus I present to you Valentine’s Day Chocolate Red Velvet Cake Pops. What you can’t smell or taste through the computer is the cream cheese flavoring oil I used in the milk chocolate coating. Red velvet cake just isn’t right to me without the cream cheese frosting. What you get from this little additive is just the hint of a cream cheese aftertaste once the sweetness and creamy flavor of the chocolate subsides.

There was also a fortuitous accident when baking these pops. I was using my awesome Cake Pop Maker by Babycakes for these, along with their recipe for Red Velvet pops from the instruction manual, however this batter was much thicker and stickier then the lemon batter I used previously. This cause me to overfill or underfill a number of the wells in the cooker, resulting in odd shaped balls that would not have been optimal for putting on sticks. They were not overcooked and their only issues were ascetic, so I went back to my cake pop roots and shredded these ill-looking balls in my food processor, added some whipped cream cheese frosting I just so happened to have on hand and using Bakerella’s patented method and a heart-shaped cookie cutter, made perfect heart pops that were ideal for the Valentine’s Day theme.

I can only hope the family and friends I present these cake pops to will agree to be my Valentines this year.

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Lemon Dream Cake Pops

by on Jan.26, 2012, under Eye Candy, Yummies

My wonderful husband (AKA ‘The Man’) got me a shiny new appliance for the kitchen this Christmas. Behold, the Babycakes Cake Pop Maker!!

Cake Pops

Photo by Babycakes

 

Now, don’t let the name fool you, it only does part of the work for making cake pops. Having made cake pops the original Bakerlla way, this does cut down considerably on the time to make the balls of cake. The time spent sticking, dipping and decorating is still the same however. One concern I had with this new contraption was that the cake balls would not be as dense as those mixed with frosting and rolled by hand and thus not hold as well to the sticks, but I was presently surprised on how well these stayed on the sticks. I had far fewer of these try to fall off during the dipping process then for the previous pops. I’m sure some of that was due to lessons learned, but I think these balls from the Cake Pop Maker were of a good density to hold themselves to the sticks.

In a reverse of tradition, I decided the inaugural use of my new best kitchen friend (who am I kidding, my BKFF is my KitchenAid Stand Mixer) would be to make a batch of Cake Pops for my birthday that I could give out to my friends and family. Since lemon is my all-time favorite flavor and the book that came with the maker had a lemon cake pop recipe, it seemed like fate was telling me to make these.

Thus I give you….

Lemon Dream Cake Pops

Lemon Dream Cake Pops

(continue reading…)

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