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Pistachio pudding cake + recipe

April 4, 2013 Leave a comment
Pistachio Pudding Cake

Pistachio Pudding Cake

I made this cake over the Easter holiday. It seemed perfect for the occasion, and it was. Let me tell you why:

So you see in the photo it was made as a bundt cake. Now, in speaking with my mother, I was told that only immediate family was going to be doing Easter festivities. Let’s say, about 8 folks. This could easily have served that many with a few slices left over. I planned on taking a slice home with a sugar cookie from a basic recipe I found to enjoy while watching Game of Thrones.

As I was teaching my niece and nephew how to play the board game Sorry! (always a crowd favorite), evidently my father and brother were sneaking into the kitchen when no one was watching and slicing off hunks of cake with every clandestine trip. So much so that when it was time for me to prepare my to-go plate for departure, the plate was scraped clean of any trace of cake. That happened so fast I didn’t even see it… but my husband did, evidently. He told me the whole sordid tale as we were driving home of my family’s misdeeds against this delicious cake.

Remember… if you make this cake for a gathering, plan on making two if you’re wanting to take any home with you. A little insurance policy, let’s call it.

Original recipe link here, but I’m going to repost it for your convenience:

Ingredients:

Cake

  • 1 package yellow cake mix (regular size)
  • 1 package (3.4 ounces) instant pistachio pudding mix
  • 4 eggs
  • 1 cup club soda
  • 1/2 cup canola oil
  • 1/2 cup chopped walnuts

Icing:

  • 1 cup cold heavy whipping cream
  • 3/4 cup cold 2% milk
  • 1 package (3.4 ounces) instant pistachio pudding mix
  • 2 teaspoons confectioners’ sugar
  • 1/2 cup chopped walnuts

Directions:

Cake:

  • In a large bowl, combine the cake mix, pudding mix, eggs, soda and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
  • Stir in walnuts.
  • Pour into a greased and floured 10-in. fluted tube pan.
  • Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean.
  • Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Icing:

  • In a large bowl, beat the cream, milk, pudding mix and confectioners’ sugar on high until stiff peaks form.

For the finish:

  • Frost cake. Sprinkle the top with walnuts, and then refrigerate until serving. Yield: 12 servings.

Magic Cookie Bars (using peanut butter chips)

August 8, 2010 Leave a comment
Magic Cookie Bars with peanut butter chips

Magic Cookie Bars with Peanut Butter Chips (Artsy photo attempt :P)

You’re probably seen this recipe before, used by an auntie or grandmother back in the day. It’s a tried and true one, but sometimes needs a bit of a changeup. For example, I’m not overly fond of coconut, so I’d probably either use less or none at all for a nice variation. And, here we used peanut butter chips instead of semisweet chocolate chips.

Ingredients:

  • No-Stick Cooking Spray
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup butter, melted
  • 1 (14 oz.) can Sweetened Condensed Milk
  • 2 cups (12 oz. pkg.) peanut butter chips
  • 1 1/3 cups flaked coconut
  • 1 cup chopped nuts

Directions:

  1. HEAT oven to 350°F. Spray 13 x 9-inch baking pan with no-stick cooking spray.
  2. COMBINE graham cracker crumbs and butter in small bowl. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with fork.
  3. BAKE 25 to 30 minutes or until lightly browned. Loosen from sides of pan while still warm; cool on wire rack. Cut into bars or diamonds.
  4. For perfectly cut cookie bars, line entire pan with foil, extending foil over edge of pan. Coat lightly with no-stick cooking spray. After bars have baked and cooled, lift up with edges of foil to remove from pan. Cut into individual bars.

I thoroughly advise using step 4. It’s a pain to try to cut out of the pan without the foil. Seriously.

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Glazed Lemon Ricotta Cookies (recipe included)

August 3, 2010 Leave a comment

lemon_ricotta_cookie

This recipe did not originate with me (this is all Giada), but I’ve made the cookies for coworkers, family, and friends, and all enjoyed them. They’re very tasty, and perfect for the spring. Easter was yesterday, and I made a small batch special for the occasion.

Lemon Ricotta Cookies

2 1/2 cup(s) all-purpose flour
1 teaspoon(s) baking powder
1 teaspoon(s) salt
1/2 cup(s) (1 stick) unsalted butter, softened
2 cup(s) sugar
2 large eggs
1 container(s) (15-ounce) whole-milk ricotta cheese
3 tablespoon(s) fresh lemon juice
Grated zest from one lemon

Glaze:
1 1/2 cup(s) powdered sugar
3 tablespoon(s) fresh lemon juice
Grated zest from one lemon

Directions:

  1. Heat oven to 375°F. Line two baking sheets with parchment paper.
  2. Cookies: In a medium bowl, combine flour, baking powder, and salt. Set aside.
  3. In a large bowl, combine butter and sugar. Using an electric mixer, beat mixture until light and fluffy, about 3 minutes.
  4. Add eggs, one at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest and beat to combine. Stir in the dry ingredients.
  5. Spoon about 2 tablespoons of dough for each cookie onto prepared baking sheets. Bake 15 minutes, until slightly golden at the edges. Remove from oven and let cookies rest on baking sheets 20 minutes.

Glaze: In a small bowl, combine powdered sugar, lemon juice, and zest; stir until smooth. Spoon about 1/2 teaspoon onto each cookie, and use back of the spoon to gently spread. Let the glaze harden about 2 hours.

Blueberry (Cherry or Fresh Berry) Cream Cheese Pie

August 2, 2010 Leave a comment

Printable version here: Cream Cheese Pie topped with Blueberry, Cherry, or Fresh Berry

My earliest memory of these pies takes place in kindergarten. Back in those days (we’re talking early 80s here, folks) schools would allow parents to come by on their child’s birthday to bring cakes and other goodies for the entire class. So, while we were out at recess, my mother brought two cherry cream cheese pies. Everyone loved them.

And every year after that, she’s made sure that someone makes them for Thanksgiving, or my father gets a case of the sads. Seriously, he will mope if there are no pies.

Blueberry (Cherry or Fresh Berry) Cream Cheese Pie

Ingredients:

  • 2 bricks of cream cheese
  • 1 cup of sugar
  • 2 pie crusts (graham cracker or chocolate work well)
  • 1 container whipped topping

Topping variations:

  • 1 can blueberry pie filling, or
  • 1 can cherry pie filling, or
  • sliced fresh berries

Directions:

  • In a large mixing bowl, combine cream cheese and sugar, and beat together with electrix mixer until fully blended. Fill both pie shells with the mixture.
  • Add a layer of whipped topping to the top of each pie
  • Add 1/2 of your favorite topping variation to the top of each pie

Yield: 2 pies

Categories: Desserts recipes Tags: ,

Coconut Macaroons, and other things

August 2, 2010 Leave a comment

Printable version: Coconut Macaroons

I found a good macaroons recipe, but after taste testing, I’d have to alter a few things. Here you go:

Ingredients:

  • 1 (14 oz.) can sweetened condensed milk*
  • 1 large egg white
  • 1 (14 oz.) package (5 1/3 cups) flaked coconut
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract

Directions:

  1. Preheat oven to 325 degrees Farenheit. Line cookie sheets with foil (spray with flour no-stick cooking spray), or with parchment paper. I used parchment paper.
  2. COMBINE sweetened condensed milk, egg white, coconut and vanilla and almond extracts in large bowl; mix well. Drop by rounded teaspoonfuls onto prepared baking sheets.
  3. BAKE 15 to 17 minutes or until lightly browned around edges. Immediately remove from baking sheets to wire rack. Macaroons will stick if allowed to cool on baking sheet.

*In trying this recipe, I realized that some folks have more of a sweet tooth than others. I liked the amount of condensed milk used, but I have a wicked sweet tooth. So if you think you’ll find it too sweet, try using half the amount of condensed milk. Here’s a pic of the results:

Macaroons

I think they could have gone for another two minutes in the oven as well to get a little darker. They were chewy and sweet 🙂

In an aside, I started playing softball again. Muscles I forgot I had are angry and complaining about their mistreatment. But it’s fun, so I’ll keep doing it.

Categories: Desserts recipes Tags: ,

White Chocolate Raspberry Cheesecake recipe

August 1, 2010 Leave a comment

Printable version here: White Chocolate Raspberry Cheesecake (Home version)

Here’s a recipe I got that is very similar to one served at an Italian restaurant chain that everyone knows. Here is the home version, where it can be enjoyed without the guilt of noshing on breadsticks beforehand. Ooh, I’ve given too much away *grin*

Ingredients:

  • 2 ready pie crusts (I like the chocolate or graham cracker found in the baking aisle)
  • 1 (10 ounce) package frozen raspberries
  • 2 tablespoons white sugar
  • 2 teaspoons cornstarch
  • 1/2 cup water
  • 2 cups white chocolate chips
  • 1/2 cup half-and-half cream
  • 3 (8 ounce) packages cream cheese
  • 1/2 cup white sugar
  • 3 eggs
  • 1 teaspoon vanilla extract

Directions:

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. To make raspberry sauce: In a medium sauce pan, combine raspberries, 2 tablespoons sugar, cornstarch and water. Bring to boil and continue boiling until sauce is thick and clear. Strain sauce through a mesh strainer to remove seeds. Set aside.
  3. In the top of a double boiler, heat white chocolate chips and half-and-half, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to a lukewarm state.
  4. In a large bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in eggs, one at a time. Blend in vanilla and melted white chocolate chips. Pour half of batter in one pie shell, then the rest in the other.
  5. Spoon 3 tablespoons of raspberry sauce over batter. Pour remaining batter into both pie crusts. Spoon another 3 tablespoons of raspberry sauce over the top of the batter. Swirl batter with the tip of a knife to create a marbled effect.
  6. Bake in the preheated oven for 55 to 60 minutes, or until filling is set.
  7. Allow to cool, cover with plastic, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

Here is the result:

Want a slice? 🙂

The batter will make enough for two pie shells, or you can use a springform pan with the following for the crust:

  • 1 cup chocolate cookie crumbs
  • 3 tablespoons white sugar
  • 1/4 cup butter

To make the crust: In a medium bowl, mix cookie crumbs, 3 tablespoons sugar and melted butter until well blended.
Press mixture onto the bottom of a 9 inch springform pan. Then continue on with the batter recipe above. Yields 1 cheesecake via springform pan.

Categories: Desserts recipes Tags: ,
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