Posts Tagged ‘dessert recipe’

Fourth of July Cheesecake Substitutes

Tuesday, June 27th, 2017

When thinking about dessert for a Fourth of July party, sometimes classic recipes are the best. But if you are looking for something that strays from the ordinary, here are three cheesecake-based desserts you can modify with color and fruit to fit your Independence Day celebration.

Cheesecake Popsicles

Make strawberry and blueberry cheesecake popsicles for a frozen red, white and blue dessert that will keep guests cool and your party on theme! For a non-dessert fruit popsicle, check out this recipe.

Cherries

No Bake Cheesecake Trifle

No bake desserts are perfect for summertime, and these can be colored red, white and blue to decorate your Fourth of July dessert table.

Mini Cheesecake Tarts

These mini cheesecakes are the perfect size for serving many guests, and the cherry filling can be substituted with other fruit fillings for a variety of flavor options at your party.

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White Chocolate Trifle Recipe

Tuesday, March 7th, 2017

Trifles are the dessert for everyone: fruit, cake, pudding, whipped topping; the trifle has it all! This trifle recipe uses white chocolate pudding and vanilla pound cake for a smooth, creamy texture and taste. Serve at a work luncheon, banquet, or during a spring garden party or summertime barbecue.

What You’ll Need:

  • 2 pounds fresh strawberries,
    hulled and sliced to desired thickness
  • 2 tablespoons granulated sugar
  • 1 quart heavy cream
  • 1 (3.3 ounce) package white chocolate
    instant pudding mix
  • 6 ounces lemon yogurt
  • 1 prepared Vanilla Pound Cake, cubed
  • 1 1/2 pints fresh blueberries

Directions:

  1. Chill a large metal or glass mixing bowl and the beaters from your electric mixer.
  2. Meanwhile, place strawberries in a medium bowl. Sprinkle with sugar and stir to combine, set aside.
  3. Pour cream into the chilled mixing bowl and add pudding mix and yogurt. Beat with an electric mixer on medium speed until fluffy.
  4. Spread a layer of pound cake cubes into the bottom of a 10 x 15-inch baking dish. Cover with a layer of strawberries and blueberries, then spread a layer of the whipped cream mixture over the berries. Repeat and end with a berry layer. Serve immediately (refrigerate leftovers).

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Decadent Chocolate Cupcakes

Tuesday, October 18th, 2016

It’s Chocolate Cupcake Day, so of course we are celebrating with a chocolate cupcake recipe. The secret to these cupcakes is the addition of ground coffee, and we recommend adding semi-sweet chocolate chips for enhanced indulgence! These are delicious plain, but for more flavor try our Cream Cheese Frosting or classic Peanut Butter Frosting.

What you’ll need:

  • Chocolate Cupcakes1 1/3 cups flour
  • 1/4 teaspoon baking soda
  • 2 teaspoons baking powder
  • 3/4 cup unsweetened
    cocoa powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground coffee
  • 3 tablespoons
    butter, softened
  • 1 1/2 cups sugar
  • 2 eggs, beaten
  • 1 teaspoon vanilla
  • 3/4 cup milk
  • 2 cups semi-sweet
    chocolate chips, if desired

Directions:

  1. Preheat oven to 350°F and grease muffin tin or line with cupcake liners.
  2. In a medium mixing bowl, sift together flour, baking powder, baking soda, cocoa and salt. Add ground coffee and combine well.
  3. In a large mixing bowl, beat together the butter and sugar. Add eggs and mix in vanilla.
  4. Add the flour mixture and milk alternatively, beating well until all ingredients are combined. If using chocolate chips, add now and mix with a spoon or rubber spatula. Spoon into the muffin tin, filling each cup about 2/3 of the way full.
  5. Bake for about 15 minutes, until a toothpick or knife inserted into the middle of the cupcakes comes out clean. Serve warm, or wait until cool before frosting.

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