Trendy TreeHouse: dessert

Showing posts with label dessert. Show all posts

Sunday, December 29, 2013

This cake was amazing! This new recipe of mine was devoured this past Holiday. It would be perfect for the New Years Holiday too! Whether you choose to serve it after dinner for dessert or in the morning with coffee, you will be happy with the results.

My special ingredient was "Iced Cake Vodka"...

This cake was so moist & flavorful! A real treat!

A small amount of canned pumpkin is the secret ingredient...this helps to keep the cake so moist.

Yum...The Almond Strudel adds a wonderful nutty sweet flavor...

Pear Vodka Strudel Cake

1 cake mix, vanilla bean flavor (or you may use "white")

1/2 cup of Sour Cream

1/2 cup of canned pumpkin puree'

3 eggs. beaten

1/3 cup of canola oil

1/3 cup of Iced Cake Vodka (or regular Vodka no flavoring added)

**( In addition: 1/8 cup Vodka reserved for when the cake is cooked, see instructions below)

1 teaspoon of pumpkin pie spice

1 teaspoon of almond extract

1 1/2 cups of diced pears, drained

Mix well, EXCEPT the Pears...*see baking instructions below

Almond Strudel Topping

3/4 cup of brown sugar

1/2 cup of Old Fashion rolled Oats

1/4 cup of butter, melted

1 teaspoon of pumpkin pie spice

3/4 cup of sliced almonds

Mix well & set aside...

(*You may want to add a piece of foil to lightly cover the almond mixture while baking)

Baking Instructions:

Preheat oven to 350 degrees. Prepare a springform pan with Cooking Spray, then sugar coat the pan.

Mix together everything for the cake except the Pears...mix well

Pour Batter in the pan.

Next: Add the pears... place on top of the batter

NOW: Add the Almond Strudel to the top of the pears & cake batter. Pat down lightly.

Bake at 350 degrees for 55 to 60 minutes. Use a toothpick to check cake, should come out clean.

WHEN the cake is done, let cool for 20 minutes before removing the outside ring on the Springform pan.

THEN...with a tooth pick poke holes around the top of the finished cake.

**Then drizzle the 1/4 vodka around the top of the cooked cake. Let the cake sit another 10 minutes to allow the vodka to soak in. This step is optional.

Time to Serve....with Champagne or Coffee!

Ready to mix...

Add the pears on top of the batter...

Strudle ready to add to the batter...

Sooo...Yummy!

I had to hurry and take photos....The cake was disappearing fast!

This cake was divine!

A Special Cake Served with Style...

Friday, November 15, 2013

Nana's Fudge...

My grandchildren love my fudge. It is always requested for the holidays.

*There is nothing hard about making this fudge, the best ingredient is your patience. Just don't rush the "cooking" of the fudge, you want the sugars & ingredients to blend well.

Nana's Fudge

18 ounces of candy brick

3/4 cup of Sweetened CONDENSED milk

4 teaspoons of milk

1 teaspoon of pure vanilla

heavy dash of salt

1 cup of chopped nuts, optional

Place your sauce pan on a medium heat

Add sweetened condensed milk, and 18 ounces of chocolate candy brick

Add milk, vanilla and salt

Constant SLOW stirring of ingredients with a spatula

Have a foil lined pan, 9x9 waiting for chocolate

This is where the patience come in, continue stirring slowly. Do Not Leave the pan. The mixture will turn a RICH dark brown color. (*At this point add the nuts if desired, blend well, do this just before you put into the pan)

When it has a shiny look to it, pour into the prepared w/foil pan.

STORE IN THE REFRIGERATOR FOR 4 HOURS MINIMUM BEFORE CUTTING INTO SMALL SQUARES. I cut as I need, so the fudge does not dry out.

Fudge without nuts

Fudge with Nuts

Sweet Success with Style...

Friday, November 1, 2013

Easy Chocolate Crinkle Cookies...

These simple, 3 ingredient Cookies are pretty darn G-double-OO-GOOD!

Can't get any simpler....

They are soooo good, I made two batches....

3 ingredients...

1 box of cake mix, any flavor, Regular or Sugar Free

1 8oz package of cool whip, softened

Powder Sugar, about 1/2 cup

Mix well together the cake mix and cool whip,

it will be very stiff & sticky!

Drop teaspoon size batter into the powder sugar and coat well

Bake at 350 for 12 minutes

Ingredients

Baked

Mmmm, Perfect...Ready to Eat!

So Yummy & Quick....Great for a quick treat or unexpected guests.

Cookies Served with Taste & Style...

Monday, September 2, 2013

Bite Size Desserts...

Bite Size Desserts

These are the perfect size for any dinner or party...

Needless to say...they were AMAZING!

Banana Bites & Chocolate Dipped Strawberries

I was invited to a friends house for a girls night out.... I brought dessert!

I small container of Cool Whip, thawed

2 tablespoons of brown sugar (I used splenda brown sugar)

2 tablespoons of Caramel (I used Smuckers Sugar Free)

Mix well and place in the refrigerator to meld.

NOW for the fruit...

Strawberries & banana's, slice into chunks

1/2 of a Candy Brick, melted

Chocolate sprinkles

Coarse Sugar, I used Hawaiian Sugar

Sliced Almonds

Chocolate Dipped Strawberries

I used small bowls for dipping the fruit....sprinkles in one & coarse sugar in the other...

Directions for dipping are below....

Cut of the top of each strawberry, dab on a paper towel to dry.

Dip each fruit into the melted chocolate, then the chocolate candies and lastly the coarse Hawaiian Sugar. Place on parchment paper or wax paper to harden.

Slice bananas (2) into chunks, squeeze some lemon juice on the bananas to prevent browning.

Then pat dry with a paper towel.

Dip the bananas in the warm chocolate, then sliced almonds. Place on the wax paper to harden. When finished dipping, squirt caramel over the top sprinkle with a few more almonds.

Don't these look YUMMY?

OH MY they were GOOD!

They were a HIT! Everyone LOVED them!!! They make a pretty presentation too!!!

Had to show off just a couple more photos!!!

There wasn't one piece of fruit left....

We served the Brown Sugar Cool Whip with the Bite Size Desserts.....

Dessert Served with Bite Size Style...

Amazing....

Friday, August 2, 2013

Strawberry Cabernet Ice Cream...

Semi-Homemade with Amazing Taste

This photo shows the Strawberry Ice cream served over a sugar free brownie!

OH, My this was delish! It tastes like Strawberry Jam Heaven!

Strawberry Cabernet Ice Cream

(Semi-homemade)

1 box of vanilla ice cream, I used Carb Smart Ice cream
1 small basket of fresh strawberries or 3/4 pounds, clean and hulled
2 tablespoons of Stevia (or 2 tablespoons of sugar)
1 tablespoon of honey
2 tablespoons of Cabernet Wine
1 tablespoon of AGED Red Wine Balsamic Vinegar
Directions:
Preheat your OVEN to 300 degrees...
(Yes! We ARE cooking the Strawberries...
Oh Ya...Roasted Strawberries...YUM-i-lious!)
Let the vanilla ice cream soften while you prepare the strawberries.
Wash and Hull the strawberries
Line a cookies sheet (one with sides) with parchment paper or a silicone sheet...I also sprayed my pan with PAM...just to make the cleanup easier!
Place the strawberries on the parchment paper.
Then Mix the remaining ingredients together:
In a pourable flask or bowl mix the liquids (wine & balsamic vinegar),
sugar & honey...MIX WELL
Pour the liquid over the strawberries on the baking sheet.
Place in the oven at 300 degrees for 30-40 minutes.
The Strawberries will become very dark, a red wine color.
Remove from the oven when done, cool for 15 minutes.
Place the strawberries in a large bowl and mash with a potato masher or pastry blender.
*If you do not want chunks of fruit, process in a blender until finely chopped.
When the berries are mashed, fold in the softened Vanilla Ice Cream.
Blend well. I placed the now Strawberry Ice Cream back into the original container. You will need another container or two to freeze the extra ice cream that the recipe yields, due to the fruit being added.
Re-freeze. Serve when it has re-frozen completely.
*You may also use silicone molds to form shapes with your Ice Cream... for a special dessert that LOOKS amazing!
*See below for step by step photos!