Posts Tagged ‘dessert recipe’

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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Homemade Chocolate Ice Cream

Tuesday, June 7th, 2016

Don’t worry, you won’t need a machine for this recipe, just your freezer for keeping the ice cream nice and cold. It is Chocolate Ice Cream Day, so while you can make ultimately any kind of ice cream with whipping cream and sweetened condensed milk, this recipe is all about the chocolate.

Chocolate Ice Cream

Let us know if you try it, and remember to share your homemade ice cream recipes in the comments below.

What you’ll need:

  • 2 cups heavy whipping cream
  • 1 (14 ounce) can sweetened condensed milk
  • 1 cup milk chocolate syrup
  • Nuts, white chocolate chips or other additions if desired

Sturbridge Yankee Workshop

Directions:

  1. In a medium bowl, stir together sweetened condensed milk and chocolate syrup until well combined; the color should be even. Set aside.
  2. In a large bowl, whip heavy cream to stiff peaks with a hand mixer on high speed. Fold into the sweetened condensed milk-chocolate syrup mixture.
  3. Add desired additions and pour into a 9 x 5 loaf pan or 2-quart container  and cover. Freeze for at least six hours, or until firm. Enjoy on a hot summer day or as dessert after dinner.

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