Tag: dessert

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, …

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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
Strawberry Vanilla Cream Trifles Topped with Whipped Cream
July 30, 2021

Strawberry Vanilla Cream Trifles Topped with Whipped Cream

Strawberry Vanilla Cream Trifles Topped with Whipped Cream are the quintessential British summer dessert. And, they’re also one of the prettiest ways to end a meal. I start this dessert by baking a Hot Milk Sponge Cake. Next, I simmer up a vanilla cream. This is essentially a vanilla pudding. Finally, I layer the cake and Vanilla Cream in trifle dishes. I also put in layers of strawberries and whipped cream. All in all, this is a showstopper of a dessert.

The Equipment I Used

  • An Electric Mixer- You will need this to make the cake.
  • A Three Quart Saucepan- Use this to cook the Vanilla Cream.
  • A Food Scale- For best results, please weigh your flour and sugar.
  • 8 Trifle Dishes- You could also use stemless wine glasses, or goblets. You could also just make this in a large trifle dish.
  • A Strawberry Corer- I don’t consider myself much of a gadget person, but I really find the strawberry corers helpful.

The Ingredients Needed for Strawberry Vanilla Cream Trifles Topped with Whipped Cream

  • Flour- Use all purpose flour for making the cake.
  • Eggs- Be sure and use large eggs for both the cake and the Vanilla Cream.
  • Milk- Use whole milk for both the cake and the Vanilla Cream.
  • Butter- Make sure to use unsalted butter.
  • Cornstarch- This is essential for thickening the vanilla cream.
  • Vanilla Extract- Be sure and use pure vanilla extract for best flavor.
  • Heavy Cream- Use heavy cream, not half and half.
  • Strawberries- These are the star of the show, so get the best that you can.

How I Made my Trifles

  • First, I made my cake. In the middle of mixing, I realized I only had two eggs. So, next, I went to the store to get more.
  • Then, I made the Vanilla Cream. It’s important to whisk the cream constantly, to avoid lumps.
  • Next, I whipped the cream.
  • Finally, I layered everything in the trifle dishes.

If you like strawberries, you need to try these lovely and delicious Strawberry Vanilla Cream Trifles Topped with Whipped Cream.

Strawberry Vanilla Cream Trifles Topped with Whipped Cream
Strawberry Vanilla Cream Trifles Topped with Whipped Cream
Strawberry Vanilla Cream Trifle

Strawberry Vanilla Cream Trifles

A trifle layered with sponge cake, fresh strawberries, vanilla cream, and whipped cream.
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Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine English
Servings 8 trifles

Equipment

  • electric mixer
  • 13×8 rectangular cake pan
  • 8 trifle dishes

Ingredients
  

  • 1 Hot Milk Sponge Cake (recipe attached)
  • ½ cup granulated sugar (100g)
  • ¼ cup cornstarch
  • ¼ tsp. salt
  • 2½ cups whole milk
  • 5 large egg yolks
  • 3 tbsp. unsalted butter
  • 2 tsp. vanilla extract
  • 1 quart strawberries, sliced plus one tablespoon of sugar
  • 2 cups heavy cream plus four teaspoons of sugar

Instructions
 

  • First, make the Hot Milk Sponge Cake and let it cool. When it's cooled cut out rounds to fit your trifle cups. Place one round in each cup.
  • Next, make the Vanilla Cream: In a three quart saucepan whisk together the sugar, cornstarch, and salt. Slowly whisk in the milk. Then, whisk in the eggs. Whisking constantly, cook over low heat, until the mixture comes to a simmer. Cook for one minute. Remove it from the heat and add the butter and vanilla. Set aside to cool.
  • Next, mix the strawberries with the sugar. Set aside.
  • Then, in an electric mixer, beat the heavy cream and sugar together, until it's whipped together.
  • Top each cake round with a spoonful of berries and some Vanilla Cream. Top each trifle off with some whipped cream.
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Chocolate and Espresso Mascarpone Tiramisu

Hot Milk Sponge Cake

An easy and light vanilla cake.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12

Equipment

  • 13×8 nonstick rectangular cake pan
  • an electric mixer

Ingredients
  

  • 2 cups all purpose flour (240g)
  • 2 tsp. baking powder
  • ½ tsp. salt
  • 4 large eggs
  • 2 cups sugar (400g)
  • 1 cup whole milk
  • 5 tbsp. unsalted butter

Instructions
 

  • Preheat the oven to 350 degrees.
  • Use vegetable shortening to grease the pan. Sprinkle it with flour and then shake out the excess.
  • Sift together the flour, baking powder, and salt into a bowl. Set aside.
  • In the bowl of an electric mixer, with a whisk attachment, beat the eggs on high speed for four minutes, until they are pale yellow and thickened. Slowly add the sugar, while beating the mixture, four more minutes. Add the flour mixture and stir until it's just combined in the batter.
  • In a two quart saucepan, on low heat, heat the whole milk and butter on low heat, just until the butter is melted. Add it to the batter, beating until just combined into the batter.
  • Bake for twenty minutes or until a toothpick comes out clean. Cool completely on a wire rack for ten minutes. Remove from the pan and cool on the rack.
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by Sharon
Easy Maple Blueberry Crème Brûlée
July 24, 2021

Easy Maple Blueberry Crème Brûlée

Easy Maple Blueberry Crème Brûlée is our new favorite summer dessert. For a long time, my kids ordered crème brûlée every time they saw it on a restaurant menu. On vacations, they would order it twice a day! Finally, I bought my own ramekins and …

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by Sharon
Blueberry Lemon Baked Donuts with Lemon Glaze
July 1, 2021

Blueberry Lemon Baked Donuts with Lemon Glaze

Blueberry Lemon Baked Donuts with Lemon Glaze are one of our favorite summer donut recipes. I love these donuts for several reasons. First of all, I like that these donuts are full of fresh summer blueberries. Secondly, I love that these donuts use ingredients that …

dessert
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by Sharon
One-Bowl Sweet Blueberry Cake
June 4, 2021

One-Bowl Sweet Blueberry Cake

One-Bowl Sweet Blueberry Cake is a quick and easy dessert. There are several things I love about this cake. First of all, I can mix this whole cake up in one bowl. That means, there’s only one bowl to wash. And, this was especially important to me, because I baked this up in a vacation house. Unfortunately, this vacation house had very little in the way of baking supplies. So, to make this cake I had to buy my own bowl and pan. Secondly, this cake can be mixed up using just a wooden spoon and a whisk. That means, you don’t need an electric mixer to make this cake. Lastly, this cake is really delicious and really highlights summer blueberries.

The Equipment I Used

  • Measuring Cups and Spoons- Usually I swear by my kitchen scale, but since I left mine at home, I just used measuring cups.
  • A Cake Pan- Use a Nine inch Cake pan for this cake.
  • A Cooling Rack- You’ll need a cooling rack to properly cool your cake.
  • Parchment Paper- Use this to easily remove your cake from the pan.
  • A Mixing Bowl- I bought a metal mixing bowl to mix up my cake, but you can use any big bowl.
  • A Sifter or Whisk- Use either of these to mix together your dry ingredients.

The Ingredients Needed for One-Bowl Sweet Blueberry Cake

  • Blueberries- These are the star of your cake, so buy the best fresh berries that you can find. Wash and dry your berries well. Remove any stems.
  • Buttermilk- Usually I prefer whole milk buttermilk, but the Mississippi Whole Foods only had low-fat buttermilk so that’s what I used.
  • Vanilla Extract- This is optional. The cake will still be delicious without it.
  • Flour- Use all purpose flour. I like the King Arthur brand.
  • Butter- Be sure and use unsalted butter, and make sure it’s very soft.

How I Made my Cake

  • First, I creamed my butter and sugar. I made sure my butter was very soft first. And, I added the rest of the wet ingredients.
  • Next, I added the dry ingredients. I made sure to sift them before adding them.
  • Then, I baked the cake for twenty five minutes.
  • Next, I added the cinnamon, sugar, and the rest of the berries and baked it some more.
  • Finally, I let the cake cool before I served it.

If you like blueberries, you need to try this easy and yummy One-Bowl Sweet Blueberry Cake.

One-Bowl Sweet Blueberry Cake
One-Bowl Sweet Blueberry Cake
One-Bowl Sweet Blueberry Cake

One-Bowl Sweet Blueberry Cake

A quick and easy blueberry cake.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 9 slices

Equipment

  • a 9 inch square cake pan

Ingredients
  

  • 1½ cups all purpose flour
  • 1½ tsp. baking powder
  • ½ tsp. salt
  • 8 tbsp. softened butter
  • 1 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 tsp. vanilla extract
  • 1 cup buttermilk
  • 2 tbsp. light brown sugar
  • 2 tsp. cinnamon
  • 2½ cups fresh blueberries

Instructions
 

  • Preheat the oven to 350 degrees.
  • Grease a nine inch square cake pan, and then line it with parchment paper so that some paper hangs over two of the sides. That way you'll be able to lift it out of the pan.
  • In a large bowl, cream together the butter and granulated sugar. Add the eggs, buttermilk, and vanilla and stir until well combined.
  • Using a sifter, add the flour, baking powder, and salt to the bowl. Stir until just combined. Stir in 1½ cups of the blueberries.
  • Pour the batter into the pan and bake on the middle rack for twenty -five minutes. Then, sprinkle the cinnamon and brown sugar over the top of the cake. Sprinkle on the rest of the berries and bake about ten minutes more, or until a toothpick inserted into the middle of the cake comes out clean.
  • Cool the cake in the pan on a wire rack for ten minutes. Then, remove the cake from the pan and let it sit until cool.
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by Sharon
Berry Topped Chocolate Cake with Buttercream Frosting
May 15, 2021

Berry Topped Chocolate Cake with Buttercream Frosting

Berry Topped Chocolate Cake with Buttercream Frosting is an easy and beautiful dessert. Because it’s so pretty, it’s the perfect cake to serve to company. I love this cake for several reasons. First of all, this cake recipe excludes some of unnatural ingredients that many …

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by Sharon
Chocolate and Espresso Mascarpone Tiramisu
May 7, 2021

Chocolate and Espresso Mascarpone Tiramisu

Chocolate and Espresso Mascarpone Tiramisu is one of my family’s favorite desserts. In fact, this may be one of our top five favorite desserts. Needless to say, I have made this tiramisu quite a few times. I love this dessert for several reasons. First of …

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by Sharon
Chocolate Mini Egg Biscotti with Chocolate Drizzle
April 4, 2021

Chocolate Mini Egg Biscotti with Chocolate Drizzle

Chocolate Mini Egg Biscotti with Chocolate Drizzle are yummy biscotti cookies speckled with crushed candy covered mini chocolate eggs. I love these cookies for several reasons. First of all, I love that these biscotti are flavored with both almond and vanilla extract, which adds such amazing flavor. Secondly, I love the texture of these biscotti. They’re kind of crunchy and soft at the same time. Thirdly, they are filled with candy coated chocolates, which add great texture and flavor. And, lastly, they are drizzled with chocolate, and topped with more candy eggs. Truly, these biscotti are filled with so much great flavor and texture.

The Equipment Needed

  • A Food Scale- As always, for perfect results, I recommend weighing your flour and sugar.
  • A Sifter- Be sure and sift your dry ingredients together.
  • A Microwave- I used a microwave to melt my chocolate chips for the chocolate drizzle.
  • An Electric Mixer- This isn’t essential, but it makes mixing the dough easy.

The Ingredients Needed for Chocolate Mini Egg Biscotti with Chocolate Drizzle

  • Mini Eggs- You’ll need candy coated chocolate mini eggs. I used the Cadbury brand.
  • Flour- Be sure and use all purpose flour.
  • Vegetable Shortening- I used Crisco brand.
  • Parchment Paper- Bake these cookies on parchment paper.
  • Wax Paper- Place your biscotti on wax paper, before you drizzle them with the chocolate.
  • Chocolate Chips- I prefer Guittard semisweet chocolate chips.

How I Made my Biscotti

  • First, I softened my butter. I did this by slicing the butter into thin slices and then let it on a plate to get soft.
  • Next, I sifted together all the dry ingredients.
  • Then, I creamed together the butter and sugar, and added in the rest of the ingredients.
  • Next, I formed the dough into loaves and baked it.
  • Then, I sliced the biscotti.
  • Next, I melted the chocolate and drizzled it all over the biscotti.
  • Finally, I sprinkled on some extra chocolate eggs.

If you love chocolate eggs, you need to make these Chocolate Mini Egg Biscotti with Chocolate Drizzle.

Chocolate Mini Egg Biscotti
Chocolate Mini Egg Biscotti with Chocolate Drizzle

Chocolate Mini Egg Biscotti with Chocolate Drizzle

Biscotti filled with mini chocolate eggs.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine Italian
Servings 30 cookies

Ingredients
  

  • 3 cups all purpose flour (360g)
  • 1 tsp. each baking powder and salt
  • 8 tbsp. unsalted butter, softened
  • 1 cup granulated sugar (200g)
  • 3 large eggs
  • 1 tsp. each almond and vanilla extracts
  • 1 cup mini candy coated chocolate eggs, quartered

For the Biscotti Topping:

  • ½ cup semisweet chocolate chips
  • 1 tsp. vegetable shortening
  • ½ cup candy coated mini eggs, quartered

Instructions
 

  • Preheat the oven to 350 degrees.
  • In a bowl, sift together the flour, baking powder, and salt.
  • In the bowl of an electric mixer, cream the butter and sugar together until just combined. Add the eggs and extracts and beat until well combined. Then, add the sifted dry ingredients and beat until no streaks of flour remain. Stir in the mini eggs.
  • Line a baking sheet with parchment paper. Divide the dough into four balls, and then shape them on the baking dish into four loaves, about three inches wide and an inch high. Bake for thirty minutes.
  • Slice the loaves into slices, about ¾ of an inch thick. Let them cool on a wire rack.
  • For the Biscotti Topping: Place the chips and shortening in a small bowl and microwave for ten seconds. Stir. Repeat until the chocolate is melted and smooth. Place the cookies on a wax paper lined pan. Drizzle the cookies with the chocolate, using a spoon. Sprinkle the chopped mini eggs over the cookies. Let the chocolate harden and serve.
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by Sharon
Chocolate Covered Coconut Macaroons
April 1, 2021

Chocolate Covered Coconut Macaroons

Chocolate Covered Coconut Macaroons are addictively delicious cookies. I love these macaroons for several reasons. First of all, these cookies mix up super quick. Secondly, it’s easy to change up the sprinkle colors to fit any holiday or season. And, lastly, they look very impressive …

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by Sharon