Busy Crazy Life: Dessert

Showing posts with label Dessert. Show all posts

Easter & Spring Time Desserts

Lemon-Coconut Cake

Serve this gorgeous cake on a pretty plate. This coconut-dusted layer cake takes a bright turn thanks to a sunny yellow filling that tastes like lemon curd, which makes it just right for an Easter dinner and other springtime celebrations.

CLICK HERE FOR THE RECIPE

Fresh Lemon Mousse

Lemon mousse is rich yet fluffy, served in a souffle dish for presentation.

CLICK HERE FOR THE RECIPE

Limoncello Ricotta Cheesecake

Bright, lemony cheesecake bars are as sunny as a spring afternoon, making them the perfect dessert for any get-together.

CLICK HERE FOR THE RECIPE

Carrot Cake Jelly Roll

Each slice of this spiced, jelly roll-inspired cake comes with a creamy spiral of cream cheese frosting. Topped with cute frosting carrots, it's an extra-special dessert for Easter or any springtime celebration.

CLICK HERE FOR THE RECIPE

I hope you enjoy these Easter & Spring Time desserts.

Do you have a fav?

You can find more dessert recipes here.

Skillet Apple Crisp

Warm skillet apple crisp is a delicious sweet and tart comfort food. Serve with a scoop of vanilla ice cream for that special touch.

Crumb Topping:

3/4 cup all-purpose flour

1/2 cup firmly packed light brown sugar

1/4 cup granulated sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon kosher salt

1 stick (8 tablespoons) unsalted butter

Apple Filling:

2 tablespoons unsalted butter

5 Granny Smith apples, peeled and sliced

Pinch of kosher salt

2 tablespoons brown sugar

2 tablespoons cornstarch

1 tablespoon vanilla

Juice of 1/2 lemon

Vanilla ice cream, for serving

Preheat the oven to 350 degrees F.

For the crumb topping: In a medium bowl, mix the flour, brown sugar, granulated sugar, cinnamon, nutmeg and salt using a fork or pastry cutter. Cut the butter into small pieces and gradually add it to the flour mixture until evenly mixed. Set aside.

For the apple filling: In an 8-inch cast-iron skillet, heat the butter over medium heat. Add the apple slices and a pinch of salt and cook for 3 minutes. Stir in the brown sugar, cornstarch, vanilla and lemon juice.

Cover the apple filling in the skillet evenly with the crumb topping. Cover with foil and bake for 15 minutes. Remove the foil and bake until crisp and brown on top, an additional 20 to 30 minutes.

Serve with vanilla ice cream.

A Ree Drummond Recipe found here

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Cranberry-Apple Casserole

Cranberry-Apple Casserole a fruity side to your meal or dessert you decide. Apples, fresh cranberries, and cinnamon spice instant oatmeal, remember to add chopped pecans if you like.

3 cups apples, peeled and chopped

2 cups fresh cranberries

1/2 cup plus 2 tablespoons flour, divided

1 cup sugar

3 pkgs. cinnamon and spice instant oatmeal (such as Quaker)

3/4 cup chopped pecans

1/2 cup light brown sugar

1/2 cup melted butter

Preheat oven to 350°F.

Mix apples and cranberries with 2 tablespoons flour until coated. (For best results, do this in a gallon-size zip-top bag.) Add in sugar, and continue to mix until evenly coated. Pour the flour- and sugar-coated fruit into an 11- x 7-inch casserole dish.

In a separate bowl, mix oatmeal, remaining flour, pecans, brown sugar, and melted butter until it resembles a crumble. Spoon the crumble over the fruit. Bake uncovered for 45 minutes.

A Southern Living Recipe found here

Photo Credit CAITLIN BENSEL; FOOD STYLING: TORIE COX

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Other dessert recipes...

Enjoy

Pecan-Cranberry Shortbread Recipe

I love shortbread cookies and these are so cute when shaped with holiday cookie cutters. Season flavors of pecan and cranberries are so good. If you are busy this cookie can be made ahead of time and frozen, just make sure it is completely cooled. Drizzle with chocolate either before or after freezing.

3/4 cup toasted pecan halves, divided

1 cup powdered sugar

10 tablespoons unsalted butter, melted

1/2 cup dried sweetened cranberries

1/2 teaspoon orange zest

1/4 teaspoon table salt

1 cup all-purpose flour

Vegetable cooking spray

Parchment paper

1/4 cup semisweet chocolate morsels

1/2 teaspoon shortening

Preheat oven to 325°. Process 1/2 cup pecans in a food processor until finely ground. Add powdered sugar and next 4 ingredients; pulse until cranberries are coarsely chopped. Add flour, and pulse just until incorporated.

Spread dough in a lightly greased (with cooking spray) 9-inch tart pan with removable bottom; press remaining pecans into dough.

Bake at 325° for 30 to 35 minutes or until edges are golden. Remove sides of pan, and cut shortbread into 8 or 10 wedges. Transfer wedges to a parchment paper-lined baking sheet. Bake 10 minutes or until firm. Transfer wedges to a wire rack, and cool completely (about 30 minutes).

Microwave chocolate morsels and shortening in a microwave-safe bowl at HIGH 1 minute or until melted and smooth, stirring halfway through. Drizzle melted chocolate over cookies; let cookies stand 10 minutes or until chocolate is set.

Recipe Southern Living See HERE

Picture Credit LINDA PUGLIESE, HECTOR SANCHEZ; STYLING: HEATHER CHADDUCK HILLEGAS, BUFFY HARGETT MILLER

32 Other Freezable Cookie Recipes See HERE

Pumpkin Fluff Dip

My sister-in-law Dawn shared this recipe with me. She was making it for a party as she was describing it to me, she kept saying it's like pumpkin crack. It's addicting. I laughed and said you gotta share this recipe with me. Pumpkin, vanilla pudding, whipped topping, pumpkin pie spice, vanilla, and butterscotch schnapps. Well, I do have to agree it does sound addicting.

1 (15 ounce) can solid pumpkin

1 (5 ounce) package instant vanilla pudding mix

1(16 ounce) container frozen whipped topping, thawed

1 tsp pumpkin pie spice

1 tsp pure vanilla extract

1 Tbs butterscotch schnapps

Mix all together, dust the top with a sprinkle of nutmeg.

Great for dipping with ginger snaps, vanilla wafers or slices of apples.

Recipe by Dawn Bass

Photo Credit Kraft Canada

Caramel Thumbprint Cookies

Chewy caramel is one of my all-time favorite Fall flavors, so when I found this recipe I knew I had to make them. The cookie dough has the nutrition form almond meal. What is almond meal, you ask, see below.

2 1/4 cup flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 cup butter, softened

1 cup packed brown sugar

1 egg

1 tsp almond extract

1 1/2 cup almond meal

20 pieces (Werther’s Original) Chewy Caramels

Preheat oven to 325F. Line 2 baking sheets with parchment.

Combine flour, baking powder, baking soda and salt in a bowl

In the bowl of an electric mixer, cream butter with brown sugar until light and fluffy about 2 minutes.

Add in egg and almond extract and beat to combine.

Add in almond meal and stir.

Gradually add in dry ingredients and mix on low until evenly combined.

Form a ball with about 2 tablespoons of dough. Place on cookie sheet and flatten slightly with finger tips. Repeat with remaining dough.

Using the tip of your thumb, make a hole as deep as you can in each dough ball without poking through the bottom.

Bake almond cookies for 10 minutes, then remove from oven.

Meanwhile, unwrap the caramel’s and cut each one in half.

Place 1/2 caramel piece into each of the formed thumb prints. Return almond cookies to oven immediately and bake until caramels have melted and cookies are golden around the edges, about another 5 minutes.

Transfer to a resting rack and let cool for 10 minutes.

Makes: 36 servings
Prep Time: 20 minutes
Cook Time: 15 minutes

Recipe Werther's Here

Photo Credit Here

For an easier recipe - Pillsbury Recipe Here

What is almond meal?

https://www.thespruceeats.com/fresh-homemade-almond-meal-1451204

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