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Posts Tagged ‘dessert’

An easy, pretty idea that doesn’t even really require a recipe.  It’s also easy to use for themed parties or showers – just cut out a heart for bridal showers, a duck for baby showers or a turkey for Thanksgiving.

(1) Make cupcakes in cupcake papers – whatever kind you like, though I’ve found chocolate works better.

(2) Make or open some icing – a bright or contrasting color is most effective.

(3) Cut the tops off the cupcakes, so that the top of the cupcake is level with the paper. Using a tiny cookie cutter, punch out your favorite shape in the top that you cut off.

(4) Ice the cupcake, then put the top part that you cut off back on.  Save the cut-out shapes – they make cute garnishes!

These were for a bridal shower, hence the pink hearts.

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My typically unenthusiastic husband ate one of these and exclaimed, “Wow! It’s like a little piece of coconut cream pie, with pineapple! It’s really good!” So, they must be good.  

Bar:

  • 2 Tbl. butter, melted
  • 3 Tbl. sugar
  • 1 egg
  • 1 cup flour
  • 1 tsp. baking powder
  • 2 cans (8 oz. each) unsweetened crushed pineapple, drained

Topping:

  • 1 Tbl. butter, melted
  • 1 cup sugar
  • 2 eggs
  • 2 cups flaked coconut

Pre-heat oven to 325 degrees. In a large bowl, cream the butter and sugar until light and fluffy. Beat in egg. Combine flour and baking powder, then stir into creamed mixture.  Press into 9-inch square greased pan. Spread pineapple over the crust, and set aside.

For topping, beat butter and sugar until blended. Beat in eggs, and stir in coconut. Spread over the pineapple. Bake at 325 fr 35 to 40 minutes or until the coconut is golden on the edges.  It still looks a bit juicy at this point, but stiffens up as it cools. Cool before cutting with a thin knife. Yield: About 16 bars.

Additional thoughts: I might try them again in muffin pans, so each bar is its own mini-pie. 

Modified from Pineapple Coconut Square recipe in Best of Country Brownies and Bars.

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I’m experimenting for my Dad’s birthday next week, and I thought I’d adapt a basic chocolate cake recipe for dark chocolatety goodness.

Dark chocolate cake

  • 1 c. all-purpose flour
  • 1 c. sugar
  • 1/4 c. unsweetened cocoa powder
  • 1/4 c. dark chocolate unsweetened cocoa powder
  • 1/2 t. baking soda
  • 1/4 t. baking powder
  • 1/4 t. salt
  • 3/4 c. milk
  • 1/3 c. canola oil
  • 1 – 2 t. vanilla (I love vanilla; I always add more than stated…)
  • 1 egg

Grease an 8 or 9-inch round baking pan, and set aside.

In a large mixing bowl, combine flour, sugar, cocoa powder, baking soda, baking powder and salt. Add milk, oil and vanilla. Beat with an electric mixer on low speed just until combined. Beat on medium speed for 2 minutes. Add egg and beat 2 more minutes. Pour batter into prepared pan.

Bake in 350 degree oven for 30 to 35 minutes or until a wooden toothpick inserted near center comes out clean. Cool cake on wire rack for 10 minutes. Remove cake from pan. Cool thoroughly on a wire rack.

Advantages: It doubles easily for an easy two-layer cake. It’s moist and not overly sweet. If you want to skip my dark-chocolate variation, you can use regular chocolate all the way.

Chocolate buttercream icing

  •  3 c. powdered sugar
  • 1/3 c. butter, softened
  • 2 – 3 t. vanilla
  • 3 oz. unsweetened baking chocolate, melted and cooled
  • 3 – 4 T. milk

Mix powdered sugar and butter in medium bowl with spoon or electric mixer on low speed. Stir in vanilla and chocolate.

Gradually beat in just enough milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk. I almost always add more milk and vanilla so it’s spreadable – this recipe tends to be thick.  Also, I like lots of icing, so I tend to add a smidge more of each ingredient so I have plenty.

Modification: I added cut-up Snickers in between the layers and on top of the cake when I made it for Dad, since he’s a huge Snickers fan. It was even better! 

 

 

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