Tag: dessert

Summer Strawberry Coconut Shortcakes
July 20, 2022

Summer Strawberry Coconut Shortcakes

Summer Strawberry Coconut Shortcakes are one of our favorite summer desserts. I start this dish by making coconut shortcakes. Then, I fill them with coconut whipped cream and sliced strawberries. We like this dessert for several reasons. First of all, I like that I can …

dessert
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by Sharon
Easy Chocolate Cheesecake Bars
July 7, 2022

Easy Chocolate Cheesecake Bars

Easy Chocolate Cheesecake Bars are one of our favorite desserts. I start this recipe by making a chocolate cookie crust. Then, I make a creamy chocolate cheesecake batter. Finally, I top the bars with a sour cream topping and a chocolate drizzle. We like these …

dessert
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by Sharon
Easy Blueberry and Coconut Crumble
June 30, 2022

Easy Blueberry and Coconut Crumble

Easy Blueberry and Coconut Crumble is one of our favorite summer desserts. I start this simple dessert by mixing together my blueberries and sugar. Then, I mix up the coconut crumble topping and spread it over the blueberries. Finally, I baked it all for thirty minutes. We love this crumble for several reasons. First of all, I like that I can prepare this dish with just fifteen minutes of hands-on time. Secondly, I like that I can make this dessert with frozen blueberries. That way, with blueberries in my freezer, I can make this dessert any time. And, lastly, we all love the sweet blueberries, the buttery coconut topping, and the creamy ice cream.

The Equipment I Used

  • A Pie Dish- I use a ceramic pie dish to bake my crumble. But you could use any small casserole.
  • A Pastry Cutter- Use this to cut the butter into the dry ingredients. You could also use two knives.

The Ingredients Needed for Easy Blueberry and Coconut Crumble

  • Blueberries- You can use fresh or frozen blueberries. If you use frozen blueberries, be sure to defrost them first. I just put them on a plate and defrost them in the microwave.
  • Cornstarch- You’ll need to mix this with the blueberries to thicken them up.
  • Oats- Use old-fashioned oats not quick cooking. I like the Bob’s Red Mill brand.
  • Coconut Flakes- Use unsweetened coconut flakes. I use the Bob’s Red Mill brand.
  • Butter- Use unsalted butter. It should be cold.
  • Flour- Use all- purpose flour.

How I Made my Crumble

  • First, I mixed the blueberries with the cornstarch and sugar.
  • Then, I made the crumble topping. It’s important to distribute the butter evenly.
  • Finally, I baked the crumble and served it warm with ice cream.

If you like blueberries, you need to make this scrumptious Easy Blueberry and Coconut Crumble.

Easy Blueberry and Coconut Crumble
Easy Blueberry and Coconut Crumble
Easy Blueberry and Coconut Crumble

Easy Blueberry and Coconut Crumble

Warm and bubbly blueberries topped with a buttery coconut streusel and ice cream.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 4

Ingredients
  

  • 3½ cups fresh or frozen blueberries
  • ¼ cup granulated sugar (50g)
  • 2 tsp. cornstarch
  • 1 pint vanilla or blueberry ice cream

For the Crumble topping:

  • ¾ cups all purpose flour (90g)
  • ¼ cup old-fashioned oats
  • ½ cup unsweetened coconut flakes
  • ¼ cup granulated sugar (50g)
  • 8 tbsp. cold butter, cut in ¼ inch cubes (112g)

Instructions
 

  • Preheat the oven to 400 degrees. Butter a pie dish, or small casserole.
  • In a bowl, stir together the fruit (defrosted, if frozen), sugar, and cornstarch. Pour this into the pie dish in an even layer.
  • For the Crumble Topping: In a large bowl, stir together the flour, sugar, oats, and coconut. Using a pastry cutter, cut the butter into the flour mixture. Sprinkle this crumble topping on top of the blueberries, distributing it evenly. Bake for thirty minutes. Serve warm and topped with ice cream.
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by Sharon
Strawberry Coconut Layer Cake
June 25, 2022

Strawberry Coconut Layer Cake

Strawberry Coconut Layer Cake is one of our favorite summer desserts. I start this cake by mixing up a sweet coconut batter. While it bakes, I make a fresh strawberry filling. And I make a creamy coconut and strawberry buttercream frosting. We like this cake …

dessert
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by Sharon
Chocolate and Vanilla Ice Cream Cake
June 12, 2022

Chocolate and Vanilla Ice Cream Cake

Chocolate and Vanilla Ice Cream Cake is one of our favorite summer desserts. I start this cake by making chocolate cookie crumbs. Then, I soften my ice creams and layer them in the pan along with the cookie crumbs. Finally, I top the cake with …

dessert
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by Sharon
Chocolate Hazelnut Ice Cream Cake
September 25, 2021

Chocolate Hazelnut Ice Cream Cake

Chocolate Hazelnut Ice Cream Cake is one of our favorite ice cream desserts. I love this cake because it has three delicious layers. In the bottom layer, I put vanilla ice cream. I stir a chopped- up milk chocolate hazelnut bar into that. Then, I sprinkle chocolate wafer crumbs over that. For the second layer, I spread on chocolate ice cream. For the third layer, I spread on a rich chocolate ganache and chopped hazelnuts. I also love this cake because all I have to cook is the ganache. And, I like that it can be made ahead and be stored in the freezer until I want to serve it.

The Equipment I Used

  • An Eight Inch Springform Pan- Use this to form your cake.
  • Parchment Paper- You’ll need this to line your pan.
  • A Food Processor- Use this to crush your cookies. Or, put them in a heavy plastic bag and crush them with a rolling pin.
  • Heavy Duty Aluminum Foil- I used this to wrap the bottom of the pan in so the ice cream didn’t drip in my freezer.

The Ingredients Needed for Chocolate Hazelnut Ice Cream Cake

  • Ice Cream- You’ll need chocolate and vanilla ice creams. I used Edy’s ice cream (regular, not slow churned). I found this ice cream very easy to work with. So, I recommend using an ice cream like Edy’s that has a lot of air whipped into it.
  • Wafer Cookies- I used Nabisco chocolate wafer cookies. You could also use Oreos, just scrape off the cream filling.
  • A Chocolate Bar- Use a milk chocolate hazelnut bar to stir into the vanilla ice cream. I used a Ritter bar.

How I Made my Cake

  • First, I made the chocolate layer and froze it. It’s important to spread the ice cream as evenly as possible in the pan.
  • Then, I topped it with the vanilla ice cream. And, let it freeze overnight.
  • Finally, I poured on the ganache and sprinkled on some hazelnuts.

If you like ice cream cake, you need to try this scrumptious Chocolate Hazelnut Ice Cream Cake.

Chocolate Hazelnut Ice Cream Cake
Chocolate Hazelnut Ice Cream Cake
Chocolate Hazelnut Ice Cream Cake
Chocolate Hazelnut Ice Cream Cake
Chocolate Hazelnut Ice Cream Cake

Chocolate Hazelnut Ice Cream Cake

Topped with a chocolate ganache and hazelnuts, and filled with chocolate ice cream and vanilla ice cream filled with a chopped milk chocolate hazelnut bar. Chocolate cookie crumbs separate the layers.
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Prep Time 30 minutes
Cook Time 5 minutes
Freezing Time 10 hours
Total Time 12 hours 35 minutes
Course Dessert
Cuisine American
Servings 8 slices

Equipment

  • 8 inch springform pan
  • Plastic Wrap

Ingredients
  

  • 1.5 quarts chocolate ice cream
  • 10 Nabisco chocolate wafer cookies, crushed into crumbs
  • 1.5 quarts vanilla ice cream
  • 3.5 ounces milk chocolate hazelnut bar, finely chopped
  • ½ cup heavy cream
  • 7 ounces bittersweet chocolate, finely chopped
  • ½ cup skinned and chopped hazelnuts

Instructions
 

  • Line an eight inch springform pan with plastic wrap so that it extends all the way up the sides and beyond by a few inches.
  • Scoop the chocolate ice cream out into a big bowl and stir it until it's soft enough to be placed in the pan and flattened into an even layer. Sprinkle on the chocolate cookie crumbs. Cover the ice cream with plastic wrap and freeze it for one hour. Also, you may want to wrap the bottom of the pan in aluminum foil, in case of drips.
  • Scoop the vanilla ice cream into the bowl, and stir in the chopped chocolate bar. Smooth the ice cream in an even layer, right on top of the chocolate crumbs. Cover with plastic wrap and freeze for six hours or overnight.
  • After the six hours, make the ganache: Heat the cream in a two quart saucepan, just until it begins to simmer. Pour it over the bittersweet chocolate, and stir until it's totally smooth. Let it cool to room temperature.
  • Remove the sides from the cake and remove the plastic wrap and, and invert it on to a serving plate. Spread the cooled ganache all over the top, letting some of it drip down the sides. Sprinkle the edges with hazelnuts. Refreeze for a couple more hours, and then serve.
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by Sharon
Honey Cake with Creamy Frosting
September 7, 2021

Honey Cake with Creamy Frosting

Honey Cake with Creamy Frosting is our favorite Rosh Hashanah dessert. Without honey cake, it just wouldn’t feel like the Jewish New Year to me. Some honey cakes can be dry, but I promise you that this one is moist and utterly delicious. I love …

dessert
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by Sharon
Strawberry Hazelnut Ricotta Cheesecake
September 3, 2021

Strawberry Hazelnut Ricotta Cheesecake

My Cake and Tea Runners Tea Strawberry Hazelnut Ricotta Cheesecake is the perfect summer dessert. And, it pairs delightfully with my favorite teas, made by Tea Runners. If you haven’t heard about Tea Runners before, let me tell you about them. Tea Runners is a …

dessert
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by Sharon
Easy Strawberry and Blackberry Crumble
August 31, 2021

Easy Strawberry and Blackberry Crumble

Easy Strawberry and Blackberry Crumble is my number one favorite summer dessert. I love this baked fruit dessert for several reasons. First of all, I love that this dish uses all the fresh summer berries that my farm stands have in abundance right now. Secondly, I like that I can also use frozen fruit in this dish. That means, I can make this all year long. Thirdly, I love how quick this dish is to make. With just 15 minutes of hands on time, I can have this ready to go in the oven. And, lastly, I love the taste of the warm, sweet fruit with the buttery crumble and cold ice cream.

The Equipment I Used

  • A Pie Plate- I used a ceramic pie plate to bake my crumble in, but you could use any small casserole.
  • A Pastry Blender- You’ll need this to cut the butter into the crumble mixture.
  • A Food Scale- While not essential for this recipe, I still like to weigh my flour and sugar.

The Ingredients Needed for Easy Strawberry and Blackberry Crumble

  • Strawberries- I used fresh organic strawberries this time, but frozen berries are fine, too. Just defrost them first.
  • Blackberries- This time, I used frozen blackberries. Some frozen raspberries probably snuck in there, too.
  • Sugar-Use granulated sugar.
  • Cornstarch- This is to thicken the fruit and sugar a little.
  • Flour- Use all purpose flour.
  • Oats- Be sure to use old fashioned, not quick oats.
  • Coconut- Use sweetened coconut flakes.
  • Butter- You’ll need cold, unsalted butter.
  • Ice Cream- I used strawberry ice cream, but vanilla would be great too.

How I Made my Crumble

  • First, I mixed together my fruit, sugar, and cornstarch.
  • Next, I mixed together the crumble topping. Be sure to cut the butter in until it’s evenly disbursed with the oats and flour.
  • Then, I baked the crumble for a half hour.
  • Finally, I topped the warm crumble with the ice cream.

If you love fruit pie, you need to try this super Easy Strawberry and Blackberry Crumble.

Strawberry and Blackberry Crumble
Easy Strawberry and Blackberry Crumble
Easy Strawberry and Blackberry Crumble

Easy Strawberry and Blackberry Crumble

Warm and bubbly strawberries and blackberries topped with a buttery streusel and ice cream.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 4
Calories 435 kcal

Ingredients
  

  • 2 cups fresh or frozen strawberries, cut in one inch pieces
  • 1½ cups fresh or frozen blackberries
  • ¼ cup granulated sugar (50g)
  • 2 tsp. cornstarch
  • 1 pint strawberry ice cream

For the Crumble topping:

  • ¾ cups all purpose flour (90g)
  • ¼ cup old-fashioned oats
  • ½ cup sweetened coconut flakes
  • ¼ cup granulated sugar (50g)
  • 8 tbsp. cold butter, cut in ¼ inch cubes

Instructions
 

  • Preheat the oven to 400 degrees. Butter a pie dish, or small casserole.
  • In a bowl, stir together the fruit (defrosted, if frozen), sugar, and cornstarch. Pour this into the pie dish in an even layer.
  • For the Crumble Topping: In a large bowl, stir together the flour, sugar, oats, and coconut. Using a pastry cutter, cut the butter into the flour mixture. Sprinkle this topping all over the top of the blueberries. Bake for thirty minutes. Serve warm and topped with ice cream.

Nutrition

Calories: 435kcal
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Tried this recipe?Let us know how it was!
dessert
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by Sharon
Creamy Coconut Tart with Summer Berries
August 10, 2021

Creamy Coconut Tart with Summer Berries

Creamy Coconut Tart with Summer Berries is one of our favorite summer desserts. I love this tart for several reasons. First of all, it only takes about thirty minutes of hands on time to make this tart. Secondly, since this is a chilled dessert, it’s …

dessert
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by Sharon