Holiday Dessert Treats
Desserts! Desserts are a favorite part of every holiday celebration!
This week, we feature some fun Easter treats and desserts to give you some new inspiration this spring!
Enjoy this “All Desserts” edition of “Now We’re Cookin’!”
White Chocolate Easter Egg Candies
Prep Time: 25 min.
Cook Time: 5 min.
Servings: about 2 doz.
1 pkg. (10-12 oz.) white baking chips
3 oz. cream cheese, cubed
1 tsp. water
1/2 tsp. vanilla extract
Colored sprinkles, colored sugar and/or jimmies
In a microwave-safe bowl, melt the chips at 50% power. Add the cream cheese, water and vanilla; stir until blended. Chill until easy to handle, about 1 hour. Quickly shape into 1-1/4-in. eggs. Roll in sprinkles, colored sugar or jimmies. Store in an airtight container in the refrigerator.
Bunny Bark
Prep time: 20 min.
Cook time: 10 min.
Servings: 16
30 oz. white vanilla-flavored melting wafers
Gel food coloring (3 colors)
Assorted sprinkles in pastel colors
Chocolate Easter eggs, Easter M&M candies, marshmallow Peeps, pretzel pieces, bunny-shaped graham crackers, jelly beans, for topping
Line a 15x10x1-in. sheet pan with parchment paper; set aside. Add candy melts to the top pan of a double boiler. Position over a few inches of gently simmering water; melt over low heat, stirring until completely smooth, 2-3 minutes. Remove from heat.
Divide 1/2 C. melted wafers between three small bowls. Add 1 small drop of different colored food coloring to each. Stir into each portion, adding more dye as needed, until the desired colors are achieved.
Spread remaining melted candy wafers onto prepared parchment-lined sheet pan into an even layer, about 1/4-in. thick. Spoon dollops of each color over the surface. Use a sharp knife to swirl the colors through the initial layer until well-marbled.
While the candy is still tacky, sprinkle the surface with assorted sprinkles, candies and other toppings of your choice. Chill in the refrigerator until fully set, at least 30 minutes.
Break bunny bark into large pieces; serve.
Marshmallow Easter Eggs
Prep Time: 45 min.
Cook Time: 15 min.
Servings: 3 doz.
25 C. flour (about 8 lbs.)
1 lg. egg
2 T. unflavored gelatin
1/2 C. cold water
2 C. sugar
1 C. light corn syrup
3/4 C. hot water
2 tsp. vanilla extract
1 lb. dark chocolate candy coating, melted
Candy coating disks, multiple colors, melted
Spread 7 C. flour in each of three 13x9-in. pans and 4 C. flour in a 9-in. square pan. Carefully wash the egg in a mild bleach solution (1 tsp. chlorine bleach to 1 qt. warm water); dry. Press washed egg halfway into the flour to form an impression. Repeat 35 times, 2 in. apart; set aside.
In a small bowl, sprinkle the gelatin over cold water. In a large saucepan, combine the sugar, 1/2 cup corn syrup and hot water. Bring to a boil over medium heat, stirring constantly, until a candy thermometer reads 238° (soft-ball stage). Remove from the heat; stir in remaining 1/2 C. corn syrup.
Pour into a large bowl. Add gelatin, 1 T. at a time, beating on high speed until candy is thick and has cooled to lukewarm, about 10 min. Beat in vanilla.
Spoon lukewarm gelatin mixture into egg depressions; dust with flour. Let stand for 3-4 hours or until set.
Brush excess flour off marshmallow eggs. Dip each egg in chocolate candy coating. Place flat side down on waxed paper. Let stand until set. Drizzle each colored candy coating over eggs.
Layered Sherbet Dessert
Prep Time: 30 min.
Servings: 12
12 macaroon cookies, crumbled
2 C. heavy whipping cream
3 T. confectioners’ sugar
1 tsp. vanilla extract
3/4 C. chopped pecans, toasted
1 pint each raspberry, lime and orange sherbet, softened
Preheat oven to 350°. Sprinkle cookie crumbs onto an ungreased baking sheet. Bake 5-8 min. or until golden brown. Cool completely.
In a large bowl, beat cream until it begins to thicken. Add confectioners’ sugar and vanilla; beat until stiff peaks form. Combine cookie crumbs and pecans; fold in whipped cream. Spread half of cream mixture onto the bottom of an ungreased 9-in. springform pan. Freeze 30 minutes.
Gently spread raspberry sherbet over cream layer; freeze until set, about 30 min. Repeat with lime and orange sherbet. Spread with remaining cream mixture. Cover and freeze until firm. Remove from the freezer 10 min. before serving. Remove side of pan.
Pecan Pie Bars
Prep Time: 10 min.
Cook Time: 45 min.
Servings: 4 doz.
2 C. all-purpose flour
1/3 C. sugar
1/4 tsp. salt
3/4 C. cold butter, cubed
Filling:
4 lg. eggs
1-1/2 C. corn syrup
1-1/2 C. sugar
3 T. butter, melted
1-1/2 tsp. vanilla extract
2-1/2 C. chopped pecans
Preheat oven to 350°. In a large bowl, mix flour, sugar and salt; cut in cold butter until mixture resembles coarse crumbs. Press into a greased 15x10x1-in. baking pan. Bake 20 min.
For filling, in a large bowl, whisk eggs, corn syrup, sugar, melted butter and vanilla. Stir in pecans. Spread over hot crust.
Bake 25-30 min. longer or until filling is set. Cool completely in pan on a wire rack. Cut into bars.
Key Lime Cream Pie
Prep Time: 40 min.
Servings: 12
1 pkg. (11.3 oz.) pecan shortbread cookies, crushed (about 2 C.)
1/3 C. butter, melted
4 C. heavy whipping cream
1/4 C. confectioners’ sugar
1 tsp. coconut extract
1 pkg. (8 oz.) cream cheese, softened
1 can (14 oz.) sweetened condensed milk
1/2 C. key lime juice
1/4 C. sweetened shredded coconut, toasted
Sliced key limes, optional
In a small bowl, mix crushed cookies and butter. Press onto bottom and up side of a greased 9-in. deep-dish pie plate. In a large bowl, beat cream until it begins to thicken. Add confectioners’ sugar and extract; beat until stiff peaks form. In another large bowl, beat cream cheese, condensed milk and lime juice until blended. Fold in 2 C. whipped cream. Spoon into prepared crust.
Top with remaining whipped cream; sprinkle with toasted coconut. Refrigerate for at least 4 hours before serving. If desired, garnish with sliced key limes.
Kentucky Butter Cake
Prep Time: 20 min.
Cook Time: 55 min.
Servings: 16
1 C. butter, softened
2 C. sugar
4 lg. eggs, room temperature
2 tsp. vanilla extract
3 C. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 C. buttermilk
Butter sauce:
1 C. sugar
1/2 C. butter, cubed
1/4 C. water
1-1/2 tsp. almond extract
1-1/2 tsp. vanilla extract
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
Pour into a greased and floured 10-in. tube pan. Bake at 350° until a toothpick inserted in center comes out clean, 55-70 min. Cool 10 min. Run a knife around edge and center tube of pan. Invert cake onto a wire rack over waxed paper.
For sauce, combine the sugar, butter and water in a small saucepan. Cook over medium heat just until butter is melted and sugar is dissolved. Remove from the heat; stir in extracts.
Poke holes in the top of the warm cake; spoon 1/4 C. sauce over cake. Let stand until sauce is absorbed. Repeat twice. Poke holes into sides of cake; brush remaining sauce over sides. Cool completely.
Gluten-Free Chocolate Cake
Prep Time: 20 min.
Cook Time: 50 min.
Servings: 16
3 T. plus 2 C. gluten-free all-purpose baking flour, divided
2 C. sugar
3/4 C. baking cocoa
1/4 C. ground flaxseed
1/4 C. chia seeds
2 tsp. baking powder
1-1/2 tsp. baking soda
1 tsp. salt
1-2 tsp. instant espresso powder
1/2 tsp. xanthan gum
1 C. boiling water
1 C. unsweetened almond milk
1 C. canola oil
4 tsp. vanilla extract
Confectioners’ sugar
Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan using 3 T. gluten-free flour.
In a large bowl, whisk the remaining 2 C. flour and next 9 ingredients. In another bowl, combine water, almond milk, oil and vanilla until well blended. Gradually beat flour mixture into milk mixture.
Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-55 min. Cool in pan 15 min. before removing to wire rack to cool completely. Dust with confectioners’ sugar before serving.
Broken Glass Dessert
Prep Time: 30 min.
Servings: 15
1 pkg. (3 oz.) lime gelatin
4-1/2 C. boiling water, divided
1 pkg. (3 oz.) strawberry gelatin
1 pkg. (3 oz.) orange gelatin
1-1/2 C. graham cracker crumbs
1/2 C. sugar
1/2 C. butter, melted
1 envelope unflavored gelatin
1/4 C. cold water
1 C. pineapple juice
1 carton (8 oz.) frozen whipped topping, thawed
Combine lime gelatin and 1-1/2 C. boiling water; stir until gelatin is dissolved. Pour into a lightly greased 8x4-in. loaf pan; chill until very firm. Repeat to make the strawberry and orange gelatins in separate pans.
Combine the graham cracker crumbs, sugar and butter; press into a greased 13x9-in. dish. Chill.
Meanwhile, in a small bowl, soften unflavored gelatin in cold water for 5 min. In a small saucepan, bring pineapple juice to a boil. Stir in unflavored gelatin until dissolved. Transfer to a large bowl; set aside until room temperature, 20-30 min.
When flavored gelatins are firm, cut into 1/2-in. cubes. In a large bowl, whisk whipped topping into pineapple juice mixture. Gently fold 2/3 of the cubes into whipped topping mixture. Spoon over crust; top with the remaining cubes. Chill for at least 2 hours.
Quote of the Week:
Fool me once, shame on you; fool me twice, shame on me. Origins from “The Court and Character of King James”
~ Anthony Weldon, 1651
