Cherry Limeade Cake

Cherry Limeade Cake

 

This cake.  Oh my word!

This cake is beyond fantastic.  You are going to want to make this cake!

Not only is this possibly the prettiest cake I’ve ever made (I’m not known for making pretty food), but it’s also one of the best tasting.  Maybe the very best.

I was inspired to create the recipe because of one of the donuts we served at Meredith’s wedding.  The Cherry Limeade donuts were my favorite of all of them.  They were cherry cake donuts with a limeade frosting that had the perfect amount of tang and sweet.

I knew I would use the Maraschino Cherry Cake recipe I made a few years ago.  It’s got such a pretty color and definite cherry flavor that isn’t overwhelming.

Cherry Limeade Cake - maraschino cherry cake with limeade frosting

But I was a little stumped as to the frosting.  My first thought was to buy limeade mix.  You know, like lemonade mix only limeade flavor.  I was thinking of doing something like I did with the Strawberry Lemonade Cookies.  The problem was, they don’t sell limeade dry mix.

Thankfully, I talked to my mom before I started the frosting and she reminded me that there’s a frozen limeade concentrate.  She suggested using that.  I probably could have used straight up lime juice instead, but I was stuck on the idea of limeade.  And the frozen concentrate gave me exactly what I wanted – a sweet, tart, definite lime flavor that complemented the cherry cake perfectly.

Grab your grocery list, because you’re going to want to add these ingredients to it!  Here’s what you’ll need:   [Read more...]

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Homemade Lemon Ice Cream

Homemade Lemon Ice Cream

 

If you like lemon and ice cream, you will love this!  Homemade Lemon Ice Cream is based on my old no-cook ice cream recipe, with cream cheese added.

I bought the lemon curd a while back and stashed it in the pantry. Sometimes I buy inspiration ingredients.  I don’t have a specific plan for them, so they just wait until a good recipe idea hits me.  That was the case with this jar of lemon curd.

This ice cream is creamy, smooth and full of lemon flavor.  It’s simple to make, since there’s no cooking involved and it only has five ingredients.

Here’s what you’ll need:   [Read more...]

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Chocolate Cobbler in the Slow Cooker and A Dessert that Flopped

chocolate cobbler in the slow cooker done

 

I’ve been creating lots of dessert recipes for the Slow Cooker Desserts Series.  But my attempt this week failed.

Rice pudding does not really work in a slow cooker.  Or if it does, it’s more temperamental than other desserts.

I tried to make Cranberry Orange Rice Pudding topped with pistachios.  The flavor was good, but it wasn’t pudding-ish at all.  It was more like overcooked rice.  Not blog worthy at all.

So I decided to share one of the first slow cooker desserts I ever made.  It’s also still one of my favorites.

You probably have all the ingredients in your pantry to make it.  I love recipes like that.  And it’s chocolate.

You can find the recipe for Chocolate Cobbler in the Slow Cooker here.

And find all the recipes in our Slow Cooker Dessert series here.

Slow Cooker Dessert Series

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Slow Cooker Apricot Crisp

Slow Cooker Apricot Crisp

 

I am really liking creating these slow cooker desserts.  But even better is getting to eat them!

Late yesterday afternoon, I put this simple Apricot Crisp in the slow cooker.  Then we had dinner, cleaned it up, took a walk around the pond.  Wednesday is the night that all of our kids are gone, except the youngest.  We settled in with her for the evening and enjoyed this dessert together.

It was a great way to top off the day!

This recipe is just about the same as my Slow Cooker Peach Crisp recipe.  I just used apricots instead of peaches.  Apricots have a deeper, sweeter taste than peaches and they were so good in this crisp.  The brown sugar and oats cooked bubbly around the edges and even browned a bit.

I’ve also realized through this Slow Cooker Dessert Series that 95% of all slow cooker desserts should be topped with a scoop of vanilla ice cream.  Fact.

Here’s what you’ll need to make Slow Cooker Apricot Crisp:   [Read more...]

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Slow Cooker Brownies and Cherries

Slow Cooker Brownies and Cherries

 

Several weeks ago I was in ALDI and saw cans of tart cherries for sale.  I love tart cherries, so I picked up two cans.  They’ve been hanging out in my pantry waiting.  I sometimes buy ingredients that I don’t have any recipe ideas for yet.  They make good inspiration for new things.

Yesterday, I decided those cherries needed to meet up with a box of brownie mix and become a new slow cooker dessert.  I had no idea if this would turn out like I hoped or not.

Then again, how can you go wrong with cherries and brownies?

The dessert turned out wonderful!  The brownies are soft, but a bit more set than cobbler type desserts.  The cherries taste bright next to the deep, chocolate flavor of the brownies.  A creamy scoop of vanilla tops it all in a classic way.

Here’s what you’ll need:   [Read more...]

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Extra Creamy Homemade Vanilla Ice Cream – with just 4 ingredients

Extra Creamy Homemade Vanilla Ice Cream

 

Recently, I mentioned a book I discovered on Scribd that made my mouth water for ice cream.  Not that that’s a hard thing to do.  I love ice cream!

The book is Jeni’s Splendid Ice Creams at Home.  Jeni’s is an ice cream shop out of Columbus, Ohio that is famous for their gourmet flavors and natural, local ingredients.  I’ve never been to one of their shops before, but I was able to find Jeni’s ice cream at Whole Foods.  It’s not cheap, but it is amazing!

I still want to try making one of the recipes from the Jeni’s cookbook, but they require cooking and then cooling before putting it into the ice cream maker.

I’m pretty lazy, so I wanted a short cut.

I used my basic, no-cook recipe, but I added cream cheese.  Jeni’s uses cream cheese in most of the recipes, so I wanted to see what effect it would have on my easy version.

The cream cheese adds some depth of flavor and it does make the ice cream even creamier and thicker.  The cheater recipe is still super easy to make.  It’s only got 4 ingredients and requires no cooking, but adding the cream cheese makes it better.

Here’s what you’ll need:   [Read more...]

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Slow Cooker Chocolate Cheesecake with Pretzel Crust and Nut Topping

Slow Cooker Chocolate Cheesecake with Pretzel Crust

 

This was the first cheesecake I’ve ever made.  Can you believe that?

The reason I’d never made one was that I lacked a springform pan.   This Chocolate Cheesecake with Pretzel Crust and Nut Topping justifies the purchase of a set of pans.

Oh my goodness!  This is one of the best cheesecakes I’ve ever tasted.  It’s smooth and rich and oh-so-very chocolatey.  The pretzel crust adds a bit of salty to the sweet chocolate and the nut topping brings a little crunch to the creamy.

Ever since I first saw a post on using the slow cooker for making cheesecake on Mommy’s Kitchen, I’ve wanted to try it.  I used an 8 inch springform pan, which fit inside my crockpot with a small amount of room to spare around the edges.  I also used the rack from my pressure cooker in the bottom of the crock.  This kept the pan a little bit higher, making it easier to get the finished cheesecake out of the crock.

Slow Cooker Chocolate Cheesecake with Pretzel Crust and Nut Topping

 

I pieced together several different recipes and ideas to come up with this one.  I used the chocolate cheesecake recipe from Taste of Home as the base, but changed the cooking method to slow cooker.  And I used the pretzel crust recipe from Bake or Break.  I did leave the pretzels in larger crumbs though, so it was more identifiable as pretzel.

Here’s what you’ll need:   [Read more...]

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Slow Cooker Blueberry Crisp – A Healthy Dessert

Blueberry Crisp in the Slow Cooker

 

I’m pretty sure I’m not known for my healthy dessert recipes.  I like my dessert to be full of sugar and fat!  But this one would come in on the healthy end of the spectrum, I think.

Not only that, but it tastes wonderful!  The crisp topping is made from almond meal, oats and pecans.  It’s sweetened with a bit of honey or maple syrup.

The recipe is adapted from the book Bread and Wine by Shauna Niequist.  She mentions this blueberry crisp recipe several times in the book and I decided I would give it a try in the slow cooker.

I like slow cooker desserts just because they can be set up and assembled hours before you want to serve them, but you can still have a warm dessert.  They’re also perfect for summertime, when you don’t want to heat up the kitchen.  (psst…look for a return of the very popular Summer Slow Cooker Series this summer, this time with 100 days of recipes!).

I adapted the recipe in Bread and Wine in a few other ways too, in addition to making it in a slow cooker instead of the oven.  I used butter instead of olive oil.  Because butter tastes better than olive oil.

And I used honey instead of maple syrup, because I had honey in the pantry.

I also used double the amount of “crisp” to berries.  We like it that way.

Here’s what you’ll need:   [Read more...]

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Slow Cooker Bananas Foster Bread Pudding

I am so excited with how this Slow Cooker Bananas Foster Bread Pudding turned out!

Several years ago, we ate at ‘Ohana at the Polynesian Resort in Walt Disney World. They have a dessert there that is amazing.  It’s warm bread pudding, topped with bananas foster sauce with a scoop of vanilla bean ice cream over the top of it all.   I love anything with bananas foster, so I knew I would love their bread pudding.

Slow Cooker Bananas Foster Bread Pudding

 

I think this turned out very close in taste to the original.  Like I said, it has been a few years since I’ve eaten there but this does taste like I remember.

That’s one reason that I’m excited about this recipe.  I always love anything that reminds me of Disney!  Another reason to love this is that it’s so easy to make.

You can find the original recipe that ‘Ohana uses here.  I not only changed it for the slow cooker, but I simplified it and, I think, made it even better.

Instead of using ‘Ohana breakfast bread, I used French bread.  I still wanted the flavor of coconut and pineapple to come through (which comes from the breakfast bread in the original recipe).  To accomplish this, I changed part of the milk out for coconut milk and used crushed pineapple, along with the juice.

Also, instead of buying rum and attempting to flambé it, I used rum extract.  It’s simple and makes the sauce taste fantastic.

The other thing I’m very happy with in this recipe is the cook time.  This one can cook on low for 6-8 hours.  That sets it apart from many other slow cooker desserts, which have a much shorter cooking time.

The sauce does get cooked separately on the stove top, but it’s very quick to make.

Here’s what you’ll need to make it:   [Read more...]

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Nutter Butter Banana Pudding

Nutter Butter Banana Pudding

 

I was not on top of my food blogging game with this one!

I almost didn’t take a photo of this Nutter Butter Banana Pudding at all.  I made it late at night for a pitch-in meal the next day.  I don’t even have an ingredient photo for you, but since it only uses common ingredients that’s not really a problem.

Using Nutter Butter cookies instead of vanilla wafers takes banana pudding to a whole new level.  This one is easy to make – one of those best-of-church-supper type recipes.   [Read more...]

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