Category: DESSERTS

RUM RAISIN CARROT CAKE with CREAM CHEESE FROSTING

This has been a family favorite for many years and is the first dessert I taught my niece, Amber how to bake with so it has some seriously “sweet” memories 😀

RUM RAISIN CARROT CAKE with CREAM CHEESE FROSTING
CAKE
2 1/2 cups flour
2 teaspoons baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1 cup packed golden brown sugar
1 cup sugar
1 1/2 cup butter, softened
3 JUMBO eggs
2 teaspoons PURE vanilla extract
1/4 cup golden rum** SEE NOTE
3 cups grated carrots
8 ounce can crushed pineapple, drained well
1 cup golden raisins
1/2 cup chopped walnuts

  • Pour rum over raisins and set aside for at least an hour.
  • Preheat oven to 350°.
  • Grease and flour 2-9 inch cake pans or line cupcake tins.
  • In a large bowl sift together the flour, baking soda, salt, cinnamon and sugars.
  • In another bowl cream together the butter, brown sugar, vanilla and 1 egg.
  • Add additional eggs and beat until well creamed.
  • Add dry ingredients gradually until well blended.
  • Add carrots, pineapple and walnuts until well blended.
  • Drain raisins and fold in last.
  • Pour batter into prepared pans.
  • Bake 1 hour or until toothpick comes out clean.
  • Cool 10 minutes.
  • Invert cakes onto rack and cool completely.

**NOTES:

  • As an option you could soak the raisins in orange juice instead of the rum and then substitute 1 teaspoon maple flavoring for the rum.
  • This recipe also makes scrumptious cupcakes.

FROSTING
16 ounces cream cheese, softened
1/2 cup butter, softened
Juice of 1 LARGE lemon
2 teaspoons PURE vanilla extract
3 cups powdered sugar

  • In a medium bowl beat cream cheese and butter until smooth.
  • Add lemon juice and vanilla, beating.
  • Add powdered sugar gradually until well blended and smooth.
  • Ice first layer and then add 2nd cake top and ice again including sides of cake.
  • Refrigerate 1 hour to set icing before serving.

Save Room for dessert new badgeOriginally posted 7-26-2010 for OURkRazZykitchen a food blog a friend and I hosted 😀
Update posted 7-26-2022

NO CHURN VANILLA ICE CREAM ala A KID from KID’S BAKING CHAMPIONSHIP or NO CHURN COOKIES & CREAM ICE CREAM

July 17th was National Ice Cream Day. So I made ice cream of course 😀

Hot where you are? What better way to beat the heat than to make some homemade ice cream? The best part about this recipe is that it’s a completely no churn, soft serve recipe.  It’s so good!! It disappears pretty quickly, so why not make a double batch. It is also great to change up in flavor by using flavored Oreos, freeze dried fruit flavors or a FRESH berries coulee! This one is plain with a hint of color and chocolate sauce.

NO CHURN ICE CREAM ALA Duff Goldman serves 6

One 14-ounce can sweetened condensed milk
1 teaspoon pure vanilla extract **See NOTES
Pinch kosher salt
2 cups heavy cream
Your favorite toppings, such as sprinkles, caramel syrup, etc. for serving

  • In a large bowl, whisk together the sweetened condensed milk, vanilla and salt.
    In a stand mixer fitted with a whisk attachment, whip the heavy cream to stiff peaks, about 3 minutes.
  • Gently mix a scoop of the whipped cream into the condensed milk mixture. Fold in the rest of the whipped cream very gently. Be careful not to overmix and deflate the mixture.
  • Transfer to a freezer container or a loaf pan, smooth the top, then press a piece of wax paper against the surface. This will prevent ice crystals from forming.
  • Freeze until the ice cream is frozen and scoopable, 6 hours to overnight.
  • Scoop the ice cream into bowls and serve with your favorite toppings or with a pie or cobbler. Enjoy!

NOTE: A great alternative is using 1/2 vanilla extract and 1/2 mint. And if you are using mint, why not add some mini chocolate chips too?

OR

NO CHURN COOKIE & CREAM ICE CREAM serves 6

2 cups heavy whipping cream
1 can sweetened condensed milk
1 tablespoon PURE vanilla extract
HALF of a 3 ounce package of vanilla pudding mix (or your flavor of choice)
1/2 normal package of Oreos, crushed (flavor of choice)

  • In a bowl, whip the heavy whipping cream and whip until stiff peaks begin to form.
  • In a separate bowl, pour in 1 can sweetened condensed milk.
  • Add the vanilla and the vanilla pudding.  Mix well.
  • Add in half of the crushed Oreo cookies and mix.  
  • Pour this mix into the whipped cream, and fold it in gently.
  • In a metal loaf pan, pour about half of the mixture.
  • Add a layer of crushed Oreos, and then top with the remaining ice cream mixture.
  • Sprinkle the top with the remaining crushed Oreos.
  • Cover with press and seal or plastic wrap and freeze for 24 hours.

NOTE: Make this any flavor you want by using flavored oreos.

BLUEBERRY SOUR CREAM BREAD & MUFFINS

Whether you are starting your morning or having a midnight snack these super moist muffins with a blueberry burst in every bite topped with a buttery, sweet, crunchy crumble are a hit. PLUS these are super easy and come together in just minutes! They’ll keep several days IF THEY LAST THAT LONG!

BLUEBERRY SOUR CREAM BREAD & MUFFINS

MUFFINS
2 LARGE eggs
3/4 cup sugar
1 cup sour cream
1/2 cup avocado oil
1 1/4 teaspoon PURE vanilla
2 1/4 cup all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups FRESH small WILD blueberries** see notes

  • Preheat the oven 400°.
  • Line 12 muffin cups with muffin papers or spray with cooking spray.
  • In a medium mixing bowl, whisk together the eggs and sugar until fluffy.
  • Add the sour cream, oil, and vanilla and whisk to combine.
  • In a larger mixing bowl, stir together the flour, baking powder, baking soda, and salt.
  • Add the wet ingredients and stir JUST until combined. DO NOT OVERWORK THE BATTER! Overworked batter will not rise very well and will be tough.
  • Gently fold in the blueberries.
  • Fill the muffin cups with about 1/4 cup of batter or 3/4 full.

STREUSEL
1/4 cup salted butter
1/4 cup dark brown sugar
1/2 cup all purpose flour
1/2 teaspoon QUALITY cinnamon (I use Red Ape)
1/4 teaspoon salt

  • Using a cheese grater grate the butter into the flour, brown sugar, salt, and cinnamon.
  • Using a pastry cutter work the butter into the flour mixtures until the mixture resembles course crumbs.
  • Place 1-2 tablespoons on the top of the muffin batter in each muffin cup.
  • Bake for 18-22 minutes until a toothpick inserted in the center comes out clean.

NOTES: FROZEN blueberries can be substituted and they do not need to be defrosted first. Defrosted will also work, but the juices will turn your muffins a little purple. Still tasty, just purple.

WINE MARINATED FROZEN GRAPES

This recipe is an INCREDIBLY light, healthy and easy way to make the perfect tasty treat. It is the PERFECT garnish for any charcuterie board or wine spread.

WINE MARINATED FROZEN GRAPES

3 cups PLUMP green grapes removed from their stems (see notes)
1 – 2 cups QUALITY white wine (see notes)
3 tablespoons white granulated sugar

  • Place grapes in a bowl and cover with wine.
  • Allow to marinate refrigerated for 12+ hours, though I personally recommend 24-48 hours. The longer they sit, the tastier they are.
  • Drain grapes, toss in sugar and freeze AT LEAST 2 hours.

NOTES:

  • This recipe easily converts to red grapes also though you may want to use a red wine of choice.
  • They make the perfect “ice cubes” to keep your wine chilled on a hot summer day if you skip the sugar part. 😀

CHERRY CRUMBLE BARS

CHERRY CRUMBLE BARS

BARS
1 1/2 cups butter, softened
3 cup granulated sugar
1 1/2 teaspoon salt
5 LARGE eggs
1 1/2 teaspoon PURE vanilla extract
1 1/2 teaspoon PURE almond extract
5 1/2 cups all-purpose flour
1 1/2 teaspoon baking powder
2 cans (21 ounce) COMSTOCK cherry pie filling (see notes)
1/2 cup brown sugar
1 cup honey nut granola, crushed

  • Preheat oven to 350°.
  • Line a large (12×17) jelly roll pan with aluminum foil. Spray with nonstick spray. Set aside.
  • Cream together butter and sugar, about 1-2 minutes.
  • Add salt, eggs, and vanilla and almond flavorings and continue stirring until fully incorporated.
  • Add flour and baking powder and mix until just combined. Reserve 1 3/4 cup of dough.
  • Spread and gently press half the dough into the prepared baking pan.
  • Top with cherry pie filling.
  • To the remaining 1 3/4 cups batter add in the brown sugar and granola pieces.
  • Drop remaining batter in small pieces over the cherry filling.

  • Place pan in the oven and bake for 50-60 minutes or until golden brown.Turn pan halfway.
  • Remove from the oven and place pan on a wire rack to cool completely.
  • Cool completely before glazing.

GLAZE
1 cup powdered sugar
3 tablespoons milk

  • 

Whisk together confectioners’ sugar and milk until smooth and drizzle over the bars.
  • Cut into squares and serve.

NOTES:

  • This recipe works well with apple, lemon and peach also as well as the apple/cherry or apple/blackberry combinations.
  • This can be made in 2 9×13 pans to stretch farther. When I do that I use a 3rd can of pie filling.

BUTTERMILK FUDGE BROWNIE CAKES

BUTTERMILK FUDGE BROWNIE CAKES
2 cups flour
2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
1 cup butter, cut into pieces
1/2 cup unsweetened cocoa powder
2 eggs
1/2 cup buttermilk
1 1/2 teaspoons PURE vanilla extract

  • Preheat oven to 350°.
  • Grease 13×9 inch baking pan.
  • In a large bowl sift together the flour, sugar, baking soda and salt.
  • In a 2 quart saucepan combine water, butter and cocoa powder bring it JUST to a boil, stirring constantly. Remove from heat.
  • Add cocoa mixture to flour mixture, beating on medium until thoroughly combined.
  • Add eggs, buttermilk and vanilla, beating 1 minute more. Your batter will be thin and that’s okay.
  • Pour into prepared pan.
  • Bake 25-35 minutes until toothpick comes out clean.
  • Pour warm frosting over brownies, spreading evenly.
  • Cool at least one hour before cutting into bars.

CHOCOLATE BUTTERMILK FROSTING
1/4 cup butter
3 tablespoons unsweetened cocoa powder
3 tablespoons buttermilk
2 1/4 cups powdered sugar
1/2 teaspoon PURE vanilla extract
1/4 cup chopped roasted walnuts or pecans, optional

  • Combine the ingredients in a medium saucepan.
  • Bring JUST to boiling.
  • Remove from heat.
  • Add powdered sugar and vanilla, beating until smooth.
  • Topped with roasted nut of choice if desired.

JELLY DONUTS

JELLY DONUTS slightly adapted from Home Remedies

2 3/4 cups flour – 350g flour
5.07 ounces – 15 cl lukewarm milk
2 LARGE eggs
1 packet dehydrated baker’s yeast
1/3 cup – (25 grams sugar) + a little to decorate
Pinch of salt
grated lemon zest
1 3/4 tablespoons (25 grams) softened butter
frying oil
powdered sugar
lemon curd *or your favorite flavor
sour cherry jam *or your favorite flavor

  • In the bowl of a mini food processor with a dough hook (or in a LARGE bowl if doing it by hand), sift together the flour, yeast, sugar, salt and grated lemon zest.
  • Add the lukewarm milk and knead just to combine.
  • Add the whole beaten eggs and mix again to obtain a homogeneous paste.
  • Add the butter cut into pieces and knead for at least 5 minutes until the dough is very elastic.
  • Cover dough with clean tea towel & let rise in a warm place about at least 2 hours. (SEE NOTE)

 

  • Flatten dough by hand & knead for another minute to remove bubbles.
  • Roll out the pastry on a lightly floured work surface to 1/4 inch – 5mm thickness.
  • Cut out circles with a 2 inch (5 cm) cookie cutter diameter and place them on a floured board, cover with the tea towel and leave to rise for another 45 minutes. (SEE NOTE)

 

  • Heat the oil in a fryer and when it is very hot try it with a single donut first, it should not color too quickly and will be completely cooked in 2-3 minutes. They should be blonde. When you have found the right temperature you can dip several donuts at the same time.
  • Immediately dredge them in powdered sugar.
    Let them cool down on a paper towel.
    Fill them with jam using a pastry bag.
    Enjoy!

NOTE: I recently found a WONDERFUL trick for rising dough in the winter. Use a heating pad on LOW under your bowl or tray and everything will rise PERFECTLY!!

LIMONCELLO CAKE

LIMONCELLO CAKE adapted from MOM ON TIMEOUT

This is a SUPER MOIST cake full of lemony flavor that is PERFECT for everything from a breakfast treat, afternoon snack or an elegant dessert!

1 ¾ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup avocado oil
1 cup granulated sugar
3 tablespoons homemade limoncello or lemon vodka
1 cup FULL fat sour cream at room temperature
2 LARGE eggs at room temperature
1 tablespoon lemon zest
1 teaspoon lemon extract
½ teaspoon vanilla extract
2-3 drops yellow food coloring

  • Preheat the oven to 350°F.
  • Spray a 9×5 loaf pan or decorative rounds with non-stick cooking spray and line with parchment paper. Set aside.
  • In a large bowl, whisk together the all purpose flour, baking powder and salt.
  • In a medium bowl, whisk together oil, granulated sugar, sour cream, limoncello, lemon zest, eggs, lemon extract, vanilla extract and food coloring, whisking together just until combined. Be careful not to over mix.

  • Transfer the batter to the prepared pan and smooth top.

  • Bake for 45 to 55 minutes or until a toothpick inserted into the center of the cake comes out with moist crumbs. If using decorative rounds you’ll need to adjust your baking time accordingly.
  • Let the cake rest in the pan for 10 minutes before carefully removing and transferring to a cooling rack. Allow the cake to cool completely before adding the glaze.

LIMONCELLO GLAZE
1 cup powdered sugar sifted
2 to 3 tablespoons limoncello

  • Whisk the powdered sugar and limoncello together until no lumps remain. If it’s too thin add additional powdered sugar a tablespoon at a time until you reach your desired consistency. If it is too thick add a bit more Limoncello, a teaspoon at a time.)

  • Drizzle glaze over the top of the cooled cake. Let the glaze set up before slicing and serving.


HOMEMADE LIMONCELLO
10 LEMONS, washed
1 770 ML bottle of VODKA (brand of your choice)
3 cups water
2 cups sugar

  • Using a vegetable peeler, remove the peels from the lemons in long strips. Reserve the lemons for another use. If any of the peels still have pith on them use a sharp knife to remove and discard the pith.
  • Place peels in a 2 quart pitcher or bowl.
  • Pour the vodka over the peels and cover with saran.
  • Steep the peels for 4 days at room temperature undisturbed.
  • Add the water and sugar to a large saucepan over medium heat, whisking 5 minutes until sugar is completely dissolved.
  • Cool completely.
  • Pour the syrup over the vodka mixture.
  • Recover and let stand overnight at room temperature.
  • Strain the mixture through a mesh strainer, discarding the peels.
  • Transfer the Limoncello to your bottle.
  • Seal and refrigerate until cold.
  • Keep refrigerated up to a month.

GRASSHOPPER CHEESECAKE SQUARES

I’ve made Creme de Menthe Brownies for years, but when I found this recipe over at The Kitchen is My Playground I instantly fell in love.

The classic combination of a Grasshopper cocktail (creme de cacao and creme de menthe with cream) turned into a beautifully layered cheesecake treat is so very delicious! and a nice change from the deeper, darker and heavier brownie version.

GRASSHOPPER CHEESECAKE SQUARES Yield: 9 squares
1 1/2 cups (30-40 cookies) chocolate wafer cookie crumbs (gingersnaps are also quite good)
1/4 cup butter, melted
24 ounces cream cheese, at room temperature
1 1/4 cup granulated sugar
3 LARGE eggs, at room temperature
4 tablespoons white creme de cacao
1/4 cup + 2 tablespoons green creme de menthe
2 drops green food coloring (optional)
2 ounces semi-sweet baking chocolate squares, chopped

  • Preheat oven to 350°.
  • Spray a 9×9 baking dish with non-stick cooking spray.
  • Combine chocolate cookie crumbs and melted butter, mixing well.
  • Press cookie crumb mixture into the baking dish. Set aside.
  • Beat cream cheese for a minute at medium speed with an electric mixer until light and fluffy. Gradually add sugar, beating well.
  • Add eggs, one at a time, beating after each addition.
  • Stir in creme de cacoa.
  • Scoop out 2 and a 1/2 cups of the cheesecake batter and pour it over the cookie crumb crust, spreading evenly with a spatula.
  • Stir creme de menthe into remaining cheesecake batter.
  • Using a spoon or small measuring cup to work with small amounts of batter at a time, GENTLY pour the green cheesecake batter on top of the white cheesecake batter in the baking dish. You don’t want to disturb the layers too much.
  • Bake 45 – 55 minutes.
  • Cool to room temperature and then chill over night.
  • Cut cheesecake into small bars. cutting the bars prior to putting on the chocolate drizzle helps keep the drizzle intact and pretty.
  • Microwave chocolate squares in 20 second intervals until melted, stirring after each interval.
  • Add melted chocolate to a ziplock bag and seal.
  • Snip a very tiny hole in one corner of the bag and drizzle the chocolate over the bars. 
  • Store covered in the refrigerator. 

PINEAPPLE PEACH BREAD PUDDING

PINEAPPLE PEACH BREAD PUDDING is a summer dessert that’s bursting with pineapple and peach flavor, but can be easily converted to just about any flavor you want for any time of the year! Small wild blueberries are a winter favorite. 

😀 You can serve it with or without caramel sauce and ice cream 😀

8 cups bread, cubed
3 LARGE eggs
3 tablespoons melted butter
1 cup pineapple yogurt
1 cup WHOLE milk
2 cups Sugar
1 SMALL can pineapple, WELL drained
1 1/2 cups FRESH peaches, peeled, pitted and diced *(see note)
½ cups chopped pecans
1 teaspoon QUALITY cinnamon

  • Preheat oven to 350°.
  • Spray a 9×13 baking dish with cooking spray.
  • In a large bowl beat 3 eggs, add melted butter, yogurt and milk. Add 2 cups sugar slowly, stirring until it is dissolved. Add peaches and bread, mixing well.
  • Allow mixture to soak into bread 30 minutes.
  • In a small bowl, stir together 2 Tbsp sugar and 1 tsp cinnamon.
  • Pour the bread mixture into 9×13 baking dish, and sprinkle with cinnamon sugar mixture. Cover loosely with buttered foil and Bake for 20 minutes.
  • Remove the foil, sprinkle with the pecans and bake until the top is golden and the center is set, 20 to 25 minutes longer.

CARAMEL SAUCE
1 cup unsalted butter
1 cup heavy cream
1 cup brown sugar

  • In a heavy saucepan over medium-low heat, stir together the butter, heavy cream, and brown sugar, bring to a boil.
  • Reduce heat to low, simmer until the sauce thickens, for about 5 minutes.
  • Pour over individual bread pudding servings.
  • Top with vanilla ice cream.

NOTE: You can use canned peaches or even frozen peaches. If using canned peaches be sure to drain them EXTRA well. If I use these I start the draining the night before and just cover them in the fridge over night. If using frozen, thaw them overnight and the drain well.

CHOCOLATE CHOCOLATE CHIP CARAMEL PUDDING COOKIES

CHOCOLATE CARAMEL CHOCOLATE CHIP PUDDING COOKIES

Yields 2-3 dozen cookies – Do your own experimenting with pudding flavors and/or chip flavors!  Adapted from Life in the Loft House

1 cup salted butter softened
3/4 cup brown sugar
1/4 cup granulated white sugar
1 – 3.7 ounce box GODIVA instant caramel chocolate pudding mix
2 LARGE eggs
1 teaspoon PURE vanilla extract
2 ⅓ cups all purpose flour
1 teaspoon baking soda
1 – 11 ounce package QUALITY milk chocolate chips

  • Preheat oven to 375°.
  • Line baking sheets with parchment.
  • Sift together the flour and baking soda. Set aside.
  • In a large bowl, or stand-mixer, combine the butter, sugars, pudding mix, eggs and vanilla.
  • Beat on medium speed until creamy and combined.
  • Gradually add in the flour and baking soda to the mixture, beating on low speed until just combined.
  • Stir in the chocolate chips.
  • Drop batter by tablespoons on un-greased cookie sheets.
  • Bake for only 9 to 10 minutes. They may not seemed fully baked, BUT THEY ARE! DO NOT OVER BAKE!
  • Remove from oven and let cookies rest and cool on the cookie sheets. There is no need to transfer them to wire racks, but be sure to cool them completely before putting them in the cookie jar.
  • Enjoy these delicious devils by dunking them in milk! ♥

ORANGE RASPBERRY BUTTER CAKE

ORANGE RASPBERRY BUTTER CAKE Yield 2 9inch layers, 12-16 serving(s)
1 cup butter, softened
1 1/2 cups sugar
3 LARGE eggs
3 LARGE egg yolks
1 tablespoon PURE vanilla
3 1/4 cups cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup WHOLE milk
1/4 cup orange liqueur (raspberry liqueur or rum also work well)

  • Preheat oven to 350°.
  • Butter and flour two 9-inch round cake pans.
  • In mixer bowl, on medium-high speed, beat butter and sugar 4-5 minutes until fluffy.
  • Add eggs, then yolks, one a time, beating well after each, scraping sides of bowl occasionally.
  • Beat in vanilla.
  • In another bowl, sift together flour, baking powder and salt.
  • Mix in about a third of flour mixture into butter mixture.
  • Stir in half the milk and liqueur, just until blended.
  • Stir in another third of flour mixture,.
  • Add the remaining milk and liqueur and then the rest of the flour mixture.
  • Spread batter equally into the cake pans.
  • Bake 25-30 minutes until toothpick inserted in the center comes out clean.
  • Cool on racks in pans for 10 minutes, then invert cakes onto racks and remove pans.
  • Cool completely before frosting.

NOTE: This cake is good with or without frosting or glaze.