Everyday Food for Busy People
Every once in a while, I make something that bumps to the top of my list of posts. This is one of those recipes.
The cake is the same recipe I use for Pumpkin Sheet Cake with Cream Cheese Frosting, but baked in a 9×13 pan so it’s thicker. While it’s still hot from the oven, poke it full of holes and pour warm caramel sauce over the top.
The caramel soaks into the cake, infusing one perfect fall flavor with another. Amazing!
Here’s what you’ll need: [Read more...]
A few weeks ago, on Ingredient Spotlight, we shared frozen whipped topping recipes. Loy, one of my readers who you get to meet next week, shared a recipe for homemade whipped topping.
I’d never thought about making my own whipped topping before, but the idea was intriguing. And when I decided to make this cake, I knew this was the time to experiment (aka play) with the recipe. The result is light, subtly sweet and creamy. I really wished I could have added a hint of vanilla, but I didn’t want to use extract. I wanted to keep it pure white and I also was unsure about messing up the proportions of liquid.
Later, I thought about using vanilla infused sugar. You can do this at home just by putting a vanilla bean in sugar and leaving it there for about a week. (I must try this soon.) I think the vanilla flavor would greatly enhance the taste of the whipped topping.
Here’s what you’ll need to make it: [Read more...]
Still looking for a dessert for Easter? Here you go!
This is the “cheesecake” I grew up with. Unlike the real deal, this one is light with a hint of lemon. It’s also no-bake, so it’s easy to make.
Here’s what you’ll need: [Read more...]
I wouldn’t really eat a big bowl of Cool Whip like what you see in the photo. At least not without a strawberry to dip in it.
Frozen whipped topping is such a great ingredient for making desserts. I scheduled this for right before Easter because this ingredient makes such cool, refreshing desserts that seem perfect for springtime.
Of course, you can also use it to make rich, decadent desserts. Either way is delicious.
Here are some of the recipes I have that use frozen whipped topping: [Read more...]
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I know traditional tiramisu does not involve chocolate, but I couldn’t resist.
The inspiration for this comes from Disney World’s Pop Century Resort. I’ve never eaten it before, but I’ve heard others talk about it. The recipe is posted at All Ears. I simplified the recipe quite a bit.
The result is a creamy, rich dessert infused with coffee. It takes the Twinkie to a whole new level, far above a lunch box snack eaten after a bologna sandwich.
Last weekend we celebrated my in-laws 50th wedding anniversary in Gatlinburg, TN. All of their children and grandchildren came together in a cabin to play games, watch home movies, take photos and eat. This is one of the desserts we had.
I had never noticed this recipe before, but found it in two of my cookbooks while searching dessert recipes. Later that same day, I saw the recipe posted on a message board. I altered all 3 of the recipes to come up with this version.
The whipped cream looks a little funny on top because I had another dessert stacked on the lid in the cooler and it smooshed a bit. Also, I meant to add nuts to the top and forgot all about them. I found them hiding in a corner while cleaning up.
You are going to want to go out to your kitchen and make this as soon as you can. Peanut butter cookies layered in creamy pudding and topped with chocolate frosting is dessert perfection. The only down side is that it needs to be made 24 hours before you plan to eat it. But don’t worry, while it sits in the fridge not only do the cookies soften, but all the calories disappear too. Really. I wouldn’t lead you astray.
The first bite I took of this dessert tasted good. The next bite made me want to take another and another. The more I ate, the more I enjoyed the combination of juicy peaches and sweet cream filling with the crunch of the crust.
This is adapted from Tina’s recipe for Strawberry Delight on her blog, Mommy’s Kitchen. I used peaches instead of berries and frozen whipped topping instead of dream whip.
Need to satisfy a sweet tooth? This is your cake. The coconut flavor is subtle, so even those who don’t like coconut will probably like it, especially if you don’t call it “coconut cake”. I seem to be on a coconut kick lately. I’m not sure what prompted it, but it’s been a yummy ride so far.
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