A couple of months ago I pulled my mom’s old steamer trunk from the closet. It had been years since I’d gone through it and I knew it would be a trip down memory lane. I came across pictures the kids made in grade school, tassels from their graduation caps and lots of books. Early in our marriage is when I began to collect cookbooks. At that time the only thing I was interested in were quick and easy cakes, mostly from a mix. Oh the lessons I’ve learned since then.
During my stint as Desserts Editor at Bellaonline we played the dessert name game in the forum. There was a popular game a while back where you took the name of your first pet and added it to the name of the street where you live and that would be your stage name (That’s my polite way of putting it). Here’s a new take on it. The abundance of summer fruits will soon fade away, but we can hold on to them a little longer; peaches in particular.
Peaches are an all around summer favorite, good in pies, cobblers or just eaten plain. For the game use Peaches as the first name and the street where you live as the last, to come up with a yummy dessert. With the dog days of August upon us I‘ve come up with a no bake recipe. If peaches don’t thrill you substitute any summer fruit.
When I started blogging I made a vow to be totally honest about what I thought of every recipe that I shared here so I’m not going to stop now. When I took this pie out of the freezer and dressed it up with the streusel topping and raspberry sauce I thought it looked great. I snapped pictures as usual and then came time for the individual slice shot. That went well also. Then it was time to taste it. Oh-my-gosh I hated it!!! The taste was good; it was the frozen little chunks of peaches that threw me off.
There was no way I was going to toss this so the thinking cap went on……..
Aha! I decided to make a milkshake out of it. I took two slices and ¼ cup of soy vanilla milk and gave it a good whirl in the food processor and it was awesome. It still had a few itsy bitsy pieces of peaches which gave it texture, along with the graham cracker crumbs and the streusel. So much better than in pie form. I poured it in a small brandy sniffer, added a striped straw and a tiny red tasting spoon. Great Save!
One more thing, even if you don’t make an actual treat play the game and let me know in the comment section what the name of your dessert would be. Remember use Peaches as the first name and the street where you live now or even the street you grew up on as the last name. Game on!!!!
- 1 ½ cups graham cracker crumbs
- 3 TBS butter, melted
- 2 ½ cups sliced fresh or frozen peaches, chopped
- ¼ cup dark brown sugar
- 1 TBS lemon juice
- ½ tsp almond extract (use this rather than vanilla it makes a huge taste difference)
- 2 cups softened vanilla ice-cream
- Streusel Topping (optional)
- Raspberry Sauce (optional)
- Mix the graham cracker crumbs and melted butter in a small bowl until the butter is incorporated. Spread the crumb mixture in the bottom and up the sides of a 9 inch pie dish or pan.
- In a food processor fitted with the knife blade add peaches and next 3 ingredients.
- Process for a minute, making sure to stop at least once to scrape down the sides.
- Pour peach mixture into a large bowl and gently fold in the ice-cream.
- Pour over crust.
- Cover and freeze about eight hours.
- Let it sit at room temperature for at least 15 minutes before serving.
- Garnish with streusel and raspberry sauce if desired.
What’s a party without dessert? These are the linky parties I participate in. Drop by and show them a little love!
I wanted to do at least one more frozen treat as a part of #IceCreamForOXO. This is only the second time I’ve made frozen yogurt and with all the decadent offerings I’ve been serving up, this was timely in more ways than one. I’ll explain more about that soon. As per the name of the blog where I found the recipe, this is intensely flavored. I wanted it to go to the depths of coffee and chocolate and it did. This is not yogurt pretending to be or wanting to be ice cream. The tanginess from the yogurt will let you know that right away.
For the cocoa I used Hershey’s Dark along with Callebut dark chocolate chips. Two other out of this world, make your taste buds stand up and notice ingredients were the brown sugar and espresso. These were gifts from our daughter in law Rupal. On her recent visit back home to Tanzania she brought back coffee and brown sugar. Let me start with the brown sugar. The molasses in it is deep and mellow at the same time. Also, it’s the first brown sugar that I’ve used that has to be refrigerated. We’ve become accustomed to Tanzanian coffee but this was the first espresso blend we’ve had. Talk about an eye opener. Oh my gosh it is strong! Thanks again Rupal!
I’ve found that frozen yogurt freezes harder than ice cream so letting it set out for a few minutes before serving is a good idea. Yes you can soften it in the microwave. However, there’s a fine line between soft enough to scoop and now you have a shake.
After mixing the milk, sugar, cocoa powder, and espresso the sugar had not dissolved completely. I transferred the mixture to a warm saucepan and stirred until all the sugar crystals had dissolved. I let the mixture cool to room temperature before combining it with the remaining ingredients.
Also, with my KitchenAid ice cream maker it starts to sound clunky and no longer churns smoothly. That’s when I know it’s time to toss in the add ins. Approximately one minute of churning is needed. An alternative way is to fold in your mix ins with a large spatula. This is the optimum way for berries and other soft add ins.
- ½ cup milk
- ½ cup brown sugar
- 1 heaping TBS dark cocoa
- 2 shots of espresso
- 2 cups plain yogurt
- ¾ cup heavy cream
- 2 TBS vanilla
- 1 cup dark chocolate chips
- Mix the milk, sugar, cocoa powder, and espresso in a medium bowl.
- Stir in yogurt, heavy cream, and coffee extract; continue to mix until well combined.
- Pour the mixture into the ice cream maker and churn for 20-30 minutes.
- Mix ins can be added to your frozen yogurt or ice cream right before it's finished.
- Transfer the ice cream to an airtight container and freeze until it reaches desired consistency.
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Don’t blink friends or it will be the fourth of July! It’s funny how when the temps were freezing and we were deluged with snow I felt like the energy had been drained from me. Now that we are finally having warm to hot weather I kind of feel the same way. Except this time I’m not complaining! Anyway I want to share a dessert combo with you that fits in right with the upcoming holiday. Continue reading
A tender cake bathed in bourbon, butter and sugar…Calgon take me away! A funny thing happened on the way to bliss with this cake. Allow me to explain. My intention was make this for our Mother’s Day dinner, which by the way was hosted by the newly engaged couple. After baking and glazing it I thought the crust was too dark and that it would be tough and dry. I decided to bake another cake (Strawberry) and save this one for cake truffles. You know I don’t throw out many desserts. Naturally I had to taste it first. Sweet Mother of Pearl this cake was soooo good.
Mr. Sweet Sensations always says he doesn’t care much for sweets. Given the fact that I’ve been baking and decorating cakes for almost 28 years and now blog about baking that’s a pretty tall statement. That being said he is my biggest fan and will try anything I make as long as it doesn’t contain peanut butter. I had visions of a chocolate cake with billowing festoons of butter cream for his birthday and then did an abrupt about face.
He may not be a cake fan but Mr. loves ice cream, plain old vanilla at that.
While aggravating my carpal tunnel syndrome surfing at MyRecipes.com I found an ice cream sandwich cake and knew right away this was going to be his birthday dessert. It was hard to resist adding lots of extras but I did. Honestly all I needed was a basic guideline of how to put it together and I was off and running.
Their recipe for the icing was lightly sweetened whipped cream. They also garnished it with chopped chocolate. The chocolate would have made my heart sing, but it wasn’t my cake. When he does have a taste for sweets he likes Oreos. Can’t get much sweeter than that can ya? So I crushed up some Oreos to use for garnish. In between the layers of ice cream sandwiches I spread a thin layer of basic buttercream to make it really hold together. The tops and sides were covered with a stabilized whipped cream. Stabilized whipped cream holds up lots longer without weeping and breaking down.
I came across several recipes on the net but decided to use my daughters. The whipped cream she uses for her mini cheesecakes holds up very well and it is crazy delicious. One other note, the loaf pan I used was 9x5x3 and I used almost 14 – 3.2 oz ice cream sandwiches.
Easy Ice Cream Cake – adapted from MyRecipes.com
1 cup heavy cream
2 tablespoons confectioners’ sugar
6 ice cream sandwiches (3.5 ounces each) (14 – 3.2 oz)
2 1.5-ounce candy bars or 1/2 cup chocolate chips, chopped (16 coarsely chopped Oreos)1 ½ cups buttercream frosting
Stabilized Whipped Cream (2 cups)
2 tsp unflavored gelatin
2 TBS warm water
2 cups whipping cream
½ tsp vanilla
¼ cup powdered sugar
Line a 9x5x3-inch loaf pan with a piece of wax paper or parchment, allowing the paper to hang over both long sides. In the bottom of the pan, arrange 3 of the sandwiches in a single layer, cutting them to fit as necessary. Spread with half the buttercream. Repeat with the remaining sandwiches and buttercream. Cover with plastic wrap and freeze until firm, at least 1 hour or up to 1 week.
To make Stabilized Whipped Cream
Place the 2 TBS of water in a microwave safe bowl and heat on hi for 25-30 seconds. Sprinkle the unflavored gelatin on the water and mix until dissolved. Let the mixture come to room temperature. While the gelatin is cooling, Whip cream, sugar and vanilla until slightly thickened. While beating slowly, gradually add gelatin to whipped cream mixture. Whip at high speed until stiff. Refrigerate until ready to use.
Holding both sides of the paper overhang, lift the cake out of the pan and transfer to a platter. Frost tops and sides of the cake with the stabilized whipped cream and then sprinkle the top and base of the cake with the chopped Oreos. Keep frozen. Remove cake from freezer about 10-15 minutes before serving time. Freeze any leftovers.
And just like that Thanksgiving 2012 has come and gone. We kept it pretty low key, and I didn’t cook nearly as much as I did last year. It was still more than we needed but oh well. One of the best parts of the holiday weekend was that I was lazy as a lima bean. I took up residence on my corner of the couch with my blankie, phone, laptop and nook and chilled, big time. This was one of the few times in my life where I did that and didn’t feel one ounce of guilt. Yay me!!!
We don’t stray too far from our traditional Thanksgiving Turkey and Dressing with all the trimmings and of course there was dessert. This is where I had to have the most restraint. The newcomers to the sweet line up this year were the Frosted Tiered Chocolate Cake and Mini Sweet Potato Cupcakes. Along with those I made Apple Cobbler, Sweet Potato Pie, Sweet Potato Pone, which is basically Sweet Potato Pie without the crust. Charisse doesn’t like the crust so baby girl must have her Pone. I also made Mini Buttermilk Pound Cakes that were baked in my jumbo muffin pan. So check out the pics and I’ll post the Chocolate Cake, Apple Cobbler and Mini Sweet Potato Cupcakes in a few days.
There’s something about the end of October that always leaves me scrambling to catch up with the calendar. I didn’t want to sit here like a bump on a log and not having anything to post for the October observances so I managed to put something together. I promise I didn’t overdo it!
I made some white chocolate mousse shots for my friend Pat. They were served in punch bowl cups and the handle tied with pink and white ribbons. Just in time for BCA. Speaking of Breast Cancer Awareness I’m sharing some of the pictures from the table that I did last year. Thanks for looking at them again. I’m also posting the link to the dessert here.
If you want a dessert that feeds lots of people and requires minimal time and is easy on the wallet, a Punch Bowl Cake is the answer. The other cool thing about them is that there’s no right or wrong way to go about it. The basic ingredients are cake, whip cream, pudding and fruit. Working with these items the flavor possibilities are endless. Punch Bowl Cake, Trifle, pretty much the same thing. Even though it’s not always served in a punch bowl, it still bears the name and is also kind of pretty.
I’ve shared with you before that when I slice the crowns of my cakes I store them in the freezer. Most of the time I used them to make cake truffles. This weekend I didn’t have the time or inclination for that long drawn out process. I was also a bit skeptical about the cake because it had been in the freezer for months. To my delight the cake was as good as the day I tossed it into the icy depths of my freezer. These are my components:
Strawberry, yellow and white cake
White chocolate and French vanilla pudding
A mixture of cream cheese, whipped topping and powdered sugar
Sliced maraschino cherries
Tell me, what’s not to love about all of the above? I started with cake as the first layer, then pudding, fruit, cream cheese mixture, and pudding. Layered it all the way to the top and then sprinkled the top with the toffee bits. I made it the day before and mustered all the restraint I could so as not to dive into it right away. It really is better the next day because the layers kind of cozy up to each other and the flavors blend perfectly. I could see this made with cookies, and then you’d have more of an ice box cake. I use brownies when I make Chocolate Deborah which I’m still under oath not to ever divulge the recipe. Some versions also use Jell-O, but I’ve never had or made that one, and honestly not quite sure if my gang would like it.
These types of throw a bunch of sweet stuff in a bowl desserts can easily be customized for holidays and other celebratory occasions. You’re only limited by your taste buds so have at it my friends!