Pecan Pie Cake. Ok people, you've been warned! This cake will make a grown man drop to his knees, birds will sing, and your children will ask you to let them wash the dishes. I'm tellin' you, this cake is good enough to make you sass your grandma (and we all know you won't get away with that without some serious discipline from your mama, right?) I found this in an older Southern Living, and so glad I did! Pecan Pie Cake It's best to make the filling the night before, because you want this to chill really well. So I'll start with that first... Pecan Pie Filling 1/2 cup firmly packed dark brown sugar 3/4 cup dark corn syrup 1/3 cup cornstarch 4 egg yolks 1 1/2 cups half-and-half 1/8 tsp salt 3 TBSP butter 1 teaspoon vanilla extract (the real stuff) Whisk together the first 6 ingredients in a heavy 3-quart saucepan until smooth. Now for the cake.... Pecan Pie Cake 3 cups finely chopped pecans, toasted and divided 1/2 cup butter or margarine, softened 1/2 cup shortening 2 cups sugar 5 large eggs, separated 1 cup buttermilk.
RECIPE - Lime Mousse (Mousse de Limão) It really wouldn't be fair to end a series of posts about Brazil's fabulous spectrum of limes and lemons without posting a few recipes employing these versatile and universally-loved citrus fruits. So here comes the first one. Probably Brazil's favorite lime dessert, and certainly one of the very easiest to make is called mousse de limão in Portuguese, which you can translate as lime mousse. All that you need to do is squeeze some fresh limes, zest their peel, add a couple of cans of milk products, blend it all in a blender and chill it. Done! The result is cool, creamy and zingy with lime flavor and there can't be many people that wouldn't like it. In Brazil you can buy this type of lime mousse in bakeries, sweet shops and supermarkets, but really, it's so easy to make at home that there's really no reason to do so.
The recipe calls for sweetened condensed milk and another processed milk product that is called creme de leite in Brazil. Serve cold from the refrigerator. Fake Betty Crocker Brownie Mix. After I posted my recipes for Fake Betty Crocker Cookie Mixes, many of you asked if I had any recipes for Brownies. Yes, I do and they're super easy to make! Ingredients:* 1 Cup Sugar 1/2 Cup Flour 1/3 Cup Cocoa 1/4 teaspoon Salt 1/4 teaspoon Baking Powder Mix all these ingredients together with a whisk and dump them into a zipper bag. On the bag, add the following instructions: Add: 2 Eggs, 1/2 Cup Vegetable Oil, 1 teaspoon Vanilla. Bake @ 350 degrees for 20-25 minutes in a 9 x 9 pan. That's it! *To customize your mixes, add milk or dark chocolate chips, butterscotch chips, walnuts, or what ever kinds of add-ins you like in your brownies!
The Fake-It Yourself Breakdown: Fake Betty Crocker Brownie Mix (Pantry Ingredients - Approx $0.30 or less) Total Fake-It Cost: $0.30 Each Compare to Actual Betty Crocker Brownie Mix ($2.39) Total Fake-It Savings: $2.09 Each! Linking Up at Tip Junkie, Today's Creative Blog, The Frugal Girls, Funky Junk Interiors and these other Great Parties!
Pies/Tarts. Cookies/Cupcakes. Strawberry & Chocolate Nachos. I’ve said it once and I’ll say it again: sometimes the best creations are the ones you don’t set out to create! This might be my new favorite thing. It’s the perfect easy, throw-together, family style dessert for summer. I did a local tv segment this week and made my Baked Cinnamon Chips and Fruit Salsa. When I got home I had a bag full of cinnamon chips left over and started snacking. Then my boys walked in from the back yard with handfuls of strawberries from our garden and I started thinking about how chocolate covered strawberries sounded so good right then because my first thought when I see any sort of food product is how it would taste covered in chocolate. So I chopped up those berries and let them sit in a spoonful of sugar for a bit. Then I sprinkled them all over those crispy cinnamon-sugar coated chips.
I grabbed some chocolate chips, and ate a few. Adding just a touch of vegetable oil or shortening to your chocolate makes it nice and smooth for drizzling. Holy Frijoles. July is National Ice Cream Month… aww yeah! Jul09 by Cindy Hopper In 1984, President Ronald Reagan designated July as National Ice Cream Month and the third Sunday of the month as National Ice Cream Day. This is my kind of holiday! To celebrate we made our own “Magic Shell” ice cream topping. It was unbelievably easy— and it tastes pretty close to the real thing! DIY Magic Shell Recipe for Ice Cream Ingredients 1 1/4 Cups Chocolate Chips1/2 Cup Coconut Oil (measured when solid) DIY Magic Shell Recipe for Ice Cream Instructions Melt chocolate chips and coconut oil in the microwave about 1 minute (depending on your microwave).
Pour into a bottle. Store in the refrigerator (though in the summer it’s likely to stay liquidy unrefrigerated). Notes for DIY Magic Shell Recipe: You can substitute butter for the coconut oil, however the coconut oil gives the more ‘real’ Magic Shell flavor.You can use milk chocolate chips, but everyone we served preferred the semi-sweet chocolate chips Looking for more ways to celebrate National Ice Cream Month? Thy Hand Hath Provided: Ice Cream Sandwich Cake. This might be our family's most requested birthday cake from now on. The recipe comes from a friend from church, Wendy. She is very popular at our house right now:-). I first tasted this cake at Wendy's house during a Youth Council meeting. I could not figure out how they made it and was in awe of the flavor that seemed to take me back to my childhood.
The layering impressed the dickens out of me and while I knew I was going to ask for the recipe, I was afraid it would look too involved. I was wrong. Banana Split Version (sliced bananas, strawberry sundae topping and crushed Oreos) Yep, that's it. Lay half of the ice cream sandwiches (whole) in the bottom of a 9 x 13-inch pan, trimming the last couple to get complete coverage.
That's it. Depending on how cold your freezer is, you may need to thaw it on the counter for 10-15 minutes before serving. But, oh, I would have missed the taste of those store-bought ice cream sandwiches I remember growing up. Glorious Treats » Banana Caramel Cream Dessert. Some may say I’m a bit obsessed with desserts… and I’m sure they’re right. A few weeks ago I was laying in bed late at night, dreaming up the creation I have for you today. Mind you, it’s nothing all that ground breaking… but it sure is delicious! A layer of rich pastry cream, fresh bananas, whipped cream, caramel sauce, and a graham cracker crust. Each element is pretty tasty on it’s own, but when layered together they create a pretty amazing dessert! Banana Caramel Cream Dessert Ingredients~ Vanilla Pastry Cream (recipe below) Bananas (I used two bananas for 6 small dessert servings) Good quality caramel sauce, or dulce de leche. Fresh whipped cream (I used 3/4 cup heavy whipping cream and 1 Tablespoon powdered sugar) Graham Cracker crumble (recipe below) Vanilla Pastry Cream 2/3 cup sugar (can be reduced to 1/2 cup if you prefer desserts less sweet) 1/4 cup cornstarch 1/2 teaspoon salt 3 cups whole milk 2 eggs 2 Tablespoons butter Directions: In a medium bowl, beat eggs with a fork to combine. 1.
Cheesecake Stuffed Strawberries. These aren't anything complicated. With five ingredients, they take only a few minutes to put together. In fact, these were probably the least time-intensive food at my Cheesecake Extravaganza. Yet, I had more than a few people come up and proclaim their love for the finger food.
You don't have to throw a cheesecake party to serve these....I imagine they'd be welcomed just about anytime! Another great party food, these can be made ahead of time. I did all the steps, even the sprinkling of graham cracker crumbs, twenty-four hours ahead of time and they suffered no ill consequences. Next time, I'll make more... this was the first food to go at the Cheesecake Extravaganza, and with good reason! Cheesecake Stuffed Strawberriesfrom Nutmeg NannyIngredients: -1 lb large strawberries -8 oz. cream cheese, softened (can use 1/3 less fat) -3-4 tbsp powdered sugar (4 tbsp for a sweeter filling) -1 tsp vanilla extract -graham cracker crumbs Directions: 1. Japanese Cheesecake - Tips & Tricks. Cotton Soft Japanese Cheesecake and French Chocolate Macarons for a rainy afternoon. I wish I was one of my kids.
Just sayin'. We all deserve something nice in the day to perk us up. For me, it's definitely a good cake or pastry, accompanied by a cuppa. Well, here it is ... appearing for the - gasp! You know why I love this cake so much? I thought I'd share some tips today because I receive many blog-related emails ever so often, and honestly, I have given up replying. Ready? Recipe(reprinted here from my old post, and originally from Diana's Desserts)- 140g fine granulated sugar- 6 egg whites- 6 egg yolks- 1/4 tsp cream of tartar- 50g butter- 250g cream cheese- 100ml fresh milk- 60g cake flour (can also use plain flour)- 20g corn flour- 1/4 tsp salt 1. 2. 3. 4.
Now, for some extra tips. Tip #1 : Beating the egg whitesYou can beat your whites on high until they start to stiffen, but for the last 3 to 4 mins of whisking, do switch your mixer speed to low. Red Velvet Cheesecake Brownies. Sometimes, red velvet cakes are known more for their brilliant coloring than they are for their flavor because it is easier to simply make the cake look fancy than put together a great recipe. Flavor is unquestionably the most important thing for a baked good to have, but it sure doesn’t hurt to have a “wow” factor on top of that.
These Red Velvet Cheesecake Brownies definitely have an impressive look and a delicious combination of flavors to back it up. Red velvet cake usually has a hint of both cocoa and buttermilk flavors to it and gets most of its color from the addition of red food coloring. For these brownies, I opted to leave out the buttermilk to keep a fudgy, brownie-like texture and add just enough food coloring to give these normally chocolate-colored brownies a deep red hue. The brownie batter is made with dark chocolate and you definitely get a much bigger chocolate hit from these than you might from a slice of red velvet cake. Preheat oven to 350F.