Category Archives: desserts

Easy Tres Leches Cake

I made this along with the Peeps cake for Easter dessert. I liked the fact that it’s basically a poke cake and I’m familiar with those. Also, it uses a cake mix (yay!)

Source: Mommy’s Kitchen

Ingredients:

  • 1 yellow cake mix, prepared according the directions on the box
  • 1 container of Cool Whip
  • 14oz can of sweetened condensed milk
  • 5oz  can of evaporated milk
  • 1 can of Nestle Media Crema (this was in the Latin section at my local Meijer.)
  • Assorted fruit (I used fresh strawberries, canned pineapple, canned oranges and fresh kiwi.)

Directions:

  1. Once you’ve prepared the cake mix and baked it according to the package in a 9×13 dish, take it out of the oven and poke holes in the cake. (I use the handle of a wooden spoon when I make poke cakes.)
  2. Mix the three different kinds of milk together and pour half over the cake. Smooth it out and try to get it into the wholes.
  3. Let it sit for a half hour, then pour the rest of the milk over the cake.
  4. Let the cake sit out for 30 minutes.
  5. Cover and refrigerate overnight. (If you need it sooner you can refrigerate for less time. I’ve always just done it overnight and I think it works great.)
  6. Frost the top with Cool Whip
  7. Add the fruit.

Verdict: Win

This was quite yummy. I don’t know how authentic it is in comparison to a traditional tres leches cake, but it was a crowd pleaser and it made for a lighter cake than the Peeps cake I made.

 

Advertisements

Easter Fun!

Happy Easter eve! I’ve been busy today getting things ready for the Easter festivities. I have three Pinterest projects I’m doing this year. Two of them I did today and the other is half way done and will be finished tomorrow.

First up: Colored Deviled Eggs!

It can be a bit tough to find detailed instructions for these on Pinterest, so what I did was fill three large coffee mugs with water, put in about ten drops of food color (McCormick Neon) into each one (just keep adding till you think it’s dark enough) and plopped the egg whites in. The longer you leave them in the brighter they are. Super fun project.

Second: The Peeps Bunny Cake

I’m sure you’ve seen this cake more than once if you’ve looked around for Easter treats on Pinterest. I figured I would give it a shot and I’m so glad I did. It came out really cute and it’s going to be very festive tomorrow. You don’t really need a recipe for this. I just used 1 cake mix (split in half and baked in two 9 inch round pans) and 2 cans of store bought buttercream frosting. I used 4 boxes of Peeps (I had tons leftover but I wanted color options) and 1 bag of Easter M&Ms on top. The actual decorating was super easy and didn’t take much time at all and I was so happy with the results.

I’ve got one more cake to finish up tomorrow and the rest of Easter dinner to prepare. What are you doing this holiday weekend?

Jelly Bean Bark

I had all these big plans for what to make for Easter treats. Then time got away from me and I had other stuff going on so I realized I needed something fast and easy but still cute. So, of course, I went with bark. I’ve made bark before using other candies and what not, but I’ve seen tons of pins for jelly bean bark and I thought that might be fun.

Ingredients:

  • 1 bag of Wilton candy melts (I used white, but they come in tons of colors.)
  • Sprinkles
  • 9oz bag of jelly beans (I used Brach’s Speckled Jelly Beans.)
  • Parchment paper

Directions:

1. Melt the candy melts. I microwave them in small increments until they are melted.

2. Spread the white candy out on a piece of parchment paper.

3. Add sprinkles and jelly beans.

4. Let everything harden and then break it into pieces and you have an easy Easter treat.

Verdict: Win

Easy and it looks lovely on an Easter plate. It tastes pretty good too. I also made some cupcakes (box mix, nothing fancy) and I’m all set for Easter (at least until it’s time for Easter dinner dessert.)

Root Beer Float Pie

I LOVE root beer floats. There is something so perfect about them, so naturally making root beer float into a pie was something I had to try.

Now, I know this is probably more of a summer recipe, but I personally love root beer floats year round. Go with me on this.

Source: HolidaysPage

Ingredients:

  • 1 container of Cool Whip, thawed
  • 1 graham cracker crust, 9 inch (you can make your own, but I just bought a ready made one)
  • 1 box of instant vanilla pudding (3.4oz)
  • 3/4 cup of root beer (A&W is my favorite)
  • 1/2 cup of milk
  • Maraschino cherries (if you want them – we aren’t fans of cherries)

Directions:

  1. In a bowl, whisk together pudding, root beer and milk for 2 minutes.
  2. Fold in 1 and 1/4 cups of the Cool Whip.
  3. Spread the mixture into the graham cracker crust.
  4. Top with the rest of the Cool Whip (I didn’t use all of it, but if you like lots of whipped toppy, go for it!)
  5. Refrigerate overnight or 8 hours (Super important because otherwise it ends up soupy)
  6. Add cherries if you’d like.

Verdict: Win

I’ve made this pie a few times and it’s a big hit around here. The first time I made it I used all of the whipped topping, but the fam preferred it with a bit less because the root beer layer is so good that you don’t want the whipped topping to overpower it. Your mileage may vary. I look forward to making this again and experimenting with other flavors of soda.

Peanut Butter Ritz No-Bake Cookies

These came about because I had four boxes of Ritz to use up (50 cents each after coupons) and I wanted to make some kind of easy treat for Valentine’s Day. Naturally I did a Pinterest search for Ritz and bam: these cookies showed up over and over again. Crazy easy and I already had two of the main ingredients, peanut butter and the aforementioned Ritz crackers.

Source: Everyone on Pinterest

Ingredients:

  • 3 sleeves of Ritz Crackers
  • 2 bags of candy melts (or baking chocolate, chocolate chips, etc.)
  • Peanut butter
  • Sprinkles
  • Parchment paper (Seriously, don’t skip the parchment paper, life is so much easier if you have it.)

Directions:

1. Spread peanut butter on a Ritz cracker and top it with another to make a sandwich.

2. Dip in chocolate (make sure they are  completely covered) add sprinkles and you are done!

Verdict: Win

These were crazy good! So easy to make and everyone loved them. They won’t be around for long. I’ll be making another batch of these soon.

 

Apple Dump Cake

How do you like these apples?

So, this came about because we had a bunch of apples that we needed to use up. Naturally I took to Pinterest to try and find something easy to do with our excess of apples. After much perusing, it seemed that a dump cake would be easy and relatively painless to make.

Adapted from: Cake Mix Apple Crisp

Ingredients:

  • Around 10 apples. ( I had a bunch of small red delicious and a couple of bigger golden delicious.)
  • 1 yellow cake mix
  • Cinnamon sugar
  • 1/4 cup of butter, melted

Recipe:

  1. Peel apples and cut them into slices. (The toughest part for me, I haven’t mastered the art of peeling.)
  2. Spread them into the bottom of a 9×13 baking dish.
  3. Sprinkle cinnamon sugar over the apples.
  4. Dump the cake mix on top, making sure to cover all of the apples. (You may not need all of the cake mix! I made the mistake of putting too much and some of it didn’t come out quite right.)
  5. Drizzle the melted butter over top of the cake mix.
  6. Bake on 350 for thirty minutes or until cake mix is golden brown.

Verdict: Nearly A Win

I think this would’ve come out perfect if I had not decided to just dump the entire cake mix on there. As it was the cake mix didn’t all cook up the way I had envisioned when I thought of my perfect appley dessert. That being said, the apples came out quite tasty! I would definitely try it again.

Snowed In and Making Brownies

Today we are dealing with freezing cold and tons of snow, so it seemed like the perfect day for baking. I had a ton of cake mixes I got for super cheap over the holidays. As well as some other leftover holiday bits and pieces so I scoured the internet to see what I could make with them (other than yet another cake.) Naturally, I headed to Pinterest to see what goodies I could find. I found tons of recipes for cake mix brownies, but the one I decided to try looked so easy that I couldn’t possibly mess it up. This awesome recipe is on the blog Cookies and Cups.

Now, on the blog she used baking melts in her brownies (which sounds awesome) but I didn’t have any, so I used Nestle Morsels – the holiday ones, so you may see some red and green- and that worked quite well. I followed the recipe exactly. Once I mixed it all up (and it was tough to mix!) I got this:

Right before it went in the oven

So I popped it in the oven for about 25 minutes and what I ended up with were some of the tastiest brownies ever.

They were such a success that I decided to try again, but I adapted the recipe a bit in the next batch and came up with Peppermint Cake Brownies.

Here is what I did:

Recipe:

  • 1 box cake mix (I used red velvet.)
  • 1/4 cup of vegetable oil
  • 1/3 cup International Delight Peppermint Mocha creamer
  • 1 egg
  • Half a bag of Andes Peppermint Crunch Baking Chips

Directions:

  1. In a bowl, mix together the cake mix, oil, creamer, egg and baking chips (however many you want, but save some to throw on the top.)
  2. Spread into an 8×8 pan (the dough is crazy thick, but that’s okay.)
  3. Sprinkle some more peppermint pieces on top and push them down a bit into the dough.
  4. Bake on 400 for 25 minutes. (I have an old oven, your cooking time and temp may vary so keep an eye on it.)
  5. Once an inserted toothpick comes out clean, take it out and let it cool completely before removing from the pan.

These came out gooey and delicious and had a wonderful peppermint flavor. I was really excited with how they came out since the creamer thing was a bit of an experiment for me. I figured the chance of complete failure was about 50%, so I’m glad it ended up working out.

Verdict: Win

Both the original recipe and the adapted peppermint experiment came out great! I will definitely be making these again and I like the many different options I could experiment with as far as adding creamers to the brownies.