Tag: desserts

Banana Bread

Banana Bread is a family favorite and always reminds me of my childhood. My daddy grew bananas in our back yard, so we often had a huge surplus of bananas to use up. My mom would wait until the bananas were nice and spotty then whip up a few loaves of Banana Bread.

This Banana Bread Recipe makes 2 loaves. Banana Bread freezes well, so you can eat one of these loaves now, then freeze the other one for later. Just put the banana bread in a ziplock bag, squeeze out the air, and stick it in the freezer. When you are ready, just take out the frozen banana bread and leave it sitting out on your counter for an hour or so, in the bag.

You’ll notice that in this recipe, I use Coconut Oil. If you don’t have it on hand, you can substitute whatever cooking oil you have on hand. (Canola, sunflower, corn, vegetable) But I would encourage you to give coconut oil a try, because it really gives the banana bread a great tropical flavor that you will love! Plus, it’s better for you. I got organic, cold pressed, extra virgin coconut oil from Costco. When it’s cool, it will be solidified, so I had to microwave it to make it a liquid in order to pour and measure it properly.

[amd-yrecipe-recipe:2]

Allow the banana bread to cool before attempting to slice it. It will be difficult to wait, because this smells so good!

If you want to try something different, spread Nutella or Peanut Butter on a slice of banana bread. It’s SOOO GOOD!!! It’s like dessert heaven!

We usually eat banana bread with breakfast or an afternoon snack. I hope you enjoy this recipe for Banana Bread!

Remember to PIN this Banana Bread Recipe!

Sharon

Tags banana, banana bread, breads, breakfast, desserts

Desserts Holidays Mousse Pie

Fluffy Lime Pie

Fluffy Lime Pie made with lime jello, cool whip and lime yogurt.

This is a light, fluffy cool dessert that you can make in 5 minutes and it is very delicious. This could be made with different flavors of jello and yogurt to suit your own tastes.

Ingredients:

1 3 oz. package lime Jello
1/4 cup boiling water
2 6 oz. containers lime yogurt
8 oz. frozen whipped topping, such as Cool Whip
1 9-inch graham cracker pie crust
lime slices and whipped cream, for garnish

Directions:

Dissolve the Lime Jello in the boiling water.

Whisk in the yogurt and frozen whipped topping until smooth. Pour the mixture into the prepared pie crust. Chill in the refrigerator for 3 hours or until firm.

Serve garnished with fresh lime slices and whipped cream.

*I used lime flavored Chobani Greek Yogurt.

(Someone please tell Chobani that KEY limes are yellow, not green!! Slip-ups like that are an insult to Floridians.)

This Fluffy Lime Pie is a pretty green color and would be a great dessert to serve for St. Patrick’s Day or Christmas.

If you like my recipes, be a sweetie pie and share on Facebook,
Like my page “I Love To Cook” and Pin these yummy recipes on Pinterest. 🙂

Here’s the Pinterest link for this recipe: Fluffy Lime Pie

Sharon Springfield

Fluffy Lime Pie

Tags cool whip, desserts, lime, pie

Desserts Ice Cream

Samoas Ice Cream Cake

Recently as my son’s birthday was approaching, asked him what kind of birthday cake he wanted and gave him my phone to flip through my pinterest recipe board. He saw a recipe for Samoas bars and said he wanted an ice cream cake with Samoas bars on top. So, I took on his challenge and came up with this fantastic ice cream cake with the great taste of Samoas Girl Scout cookies.

However, his birthday is not at the time that you can buy Samoas, so I had to improvise. Keebler makes a cookie that’s pretty close, so that’s what I used instead of the real deal.

This ice cream cake is made in the same fashion as the one I posted last year, so refer to my prior post on how to make a homemade ice cream cake for more detailed instructions and pictures of the process.

For the Samoas Ice Cream Cake, you will need the following ingredients:

Ingredients:

2 pkg Keebler Coconut Dreams cookies or Samoas Girl Scout Cookies
1/2 gal chocolate ice cream or frozen yogurt
1/2 gal dulce de leche (caramel) ice cream or frozen yogurt
1 bag of shredded coconut
caramel sauce
chocolate chips

Directions:

First, prepare a springform pan by lining it with plastic wrap.

Using a food processor, chop up the cookies into crumbles. Do not turn them to dust, there should be some chunks.

Toast the coconut in a nonstick skillet. You will need to do this in about 3 batches for a whole bag of coconut. (I actually only did about 2/3 of the bag and that was enough for the size of cake I made. )

Turn the heat up to medium, add a thin layer of shredded coconut to the skillet and stir it frequently until the coconut is a golden color. Add to a bowl and set aside.

While you are toasting the coconut, you can have your chocolate ice cream sitting out to soften. (about 10 minutes)

Now you have everything ready to go to start assembling the ice cream cake.

Sprinkle the crumbled cookies on the bottom of the springform pan. You will use approximately half of the crumbs for the bottom layer.

Spoon scoops of ice cream over the crumb layer until the entire crumb layer is covered with about an inch and a half layer of ice cream. Sprinkle another layer of cookie crumbs and about half of your toasted coconut over the ice cream and drizzle with caramel. Cover with plastic wrap and very gently press down just to even out the layer. Be careful, the ice cream is soft and you don’t want to push it too hard.

Freeze this layer until it is firm.

Soften the dulce de leche ice cream for about 10 minutes. Add a layer of dulce de leche ice cream to your springform pan. If you have any more cookie crumbs left over, sprinkle them around the outer edge of the top of the ice cream layer. Fill in with the rest of your toasted coconut and lightly drizzle with more caramel. Cover and freeze until the ice cream cake is solid.

Remove the cake from the freezer and remove the springform ring. Using the plastic wrap, lift the ice cream cake off the bottom of the springform cake pan and place the cake on your cake stand. Slip out the plastic wrap.

Melt about half a bag of chocolate chips in the microwave. Transfer the chocolate to a small zip-lock bag. Snip the corner of your baggie and squeeze the melted chocolate over top of the cake. Place the cake back in the freezer uncovered until the chocolate is hardened then cover with plastic wrap.

And that’s it! Slice and serve. Be prepared to hear lots of mmmm’s, this is a great ice cream cake! My son said it’s the best dessert he has ever had in his life. Nice compliment!

Enjoy this delicious Samoas Ice Cream cake!

If you like my recipes, be a sweetie pie and share on Facebook,
Like my page “I Love To Cook” and Pin these yummy recipes on Pinterest. 🙂

Here’s the Pinterest link for this recipe: Samoas Ice Cream Cake

Sharon Springfield

SAMOAS ICE CREAM CAKE

Tags cake, coconut, cookies, desserts, Ice Cream, ice cream cake, Samoas

Desserts Mousse

S’mores Mousse Cups

Today’s recipe is from InKatrinasKitchen.com and is a recipe for S’mores Mousse cups.

S’mores Cups Recipe

YIELD: 8 mini dessert cups

PREP TIME: 15 minutes

TOTAL TIME: 3 hours, or overnight

“Fluffy S’mores no-bake mousse cups

INGREDIENTS:

8oz Cream Cheese, room temperature
4oz package of chocolate pudding (powder)
2 Cups powdered sugar
1/2 Cup Biscoff spread
8oz tub of Cool Whip
2-3 Tablespoons milk
marshmallows and graham crackers for garnish

DIRECTIONS:

In the bowl of your electric mixer combine cream cheese, powdered sugar, pudding powder, milk, and Biscoff spread.
Fold in Cool Whip
Pipe into cups of any size and garnish with graham crackers and marshmallows.
Chill for at least 3 hours or overnight (will become a firmer consistency)

NOTES:

I have also made this in a 9×13 dish layered between graham crackers.
Biscoff spread gives a hint of graham cracker taste in the dish. You can substitute peanut butter if you do not have Biscoff available to you.
I did not try this recipe with fresh whipped cream so I do not know if you can substitute it for the Cool Whip.”

~This delicious recipe brought to you by In Katrinas Kitchen
http://www.inkatrinaskitchen.com/2012/09/smores-cups-staying-connected-verizon.html

If you like my recipes, be a sweetie pie and share on Facebook,
Like my page “I Love To Cook” and Pin these yummy recipes on Pinterest. 🙂

Here’s the Pinterest link for Smores Mousse Cups: Smores Mousse Cups

Sharon Springfield

Smores Mousse Cups

Tags desserts, mousse, s'mores

Cakes Desserts Pie Southern

Pecan Pie Cake

This recipe comes from a facebook post and is from the blog Sweet Jeanette. (http://sweetjeanette.blogspot.com/2011/12/pecan-pie-cake.html) Jeanette got the recipe from Southern Living Magazine.

We all know Southern Living recipes are all awesome and Pecan Pie and Cake all rolled into one must be good. So here’s the recipe:

Pecan Pie Filling

1/2 cup firmly packed dark brown sugar

3/4 cup dark corn syrup

1/3 cup cornstarch

4 egg yolks

1 1/2 cups half-and-half

1/8 tsp salt

3 TBSP butter

1 teaspoon vanilla extract (the real stuff)

Whisk together the first 6 ingredients in a heavy 3-quart saucepan until smooth. Bring to a boil over medium heat, whisking constantly, and boil for 1 minute, or until thickened. Remove from heat; whisk in butter and vanilla. Place a sheet of wax paper directly on surface of mixture to prevent a film from forming, and chill at least 4 hours.

Now for the cake….

Pecan Pie Cake

3 cups finely chopped pecans, toasted and divided

1/2 cup butter or margarine, softened

1/2 cup shortening

2 cups sugar

5 large eggs, separated

1 TBSP vanilla extract

2 cups all-purpose flour

1 tsp. baking soda

1 cup buttermilk

3/4 cup dark corn syrup

Sprinkle 2 cups pecans evenly into 3 generously buttered 9-inch round cake pans; shake to coat bottoms and sides of pans.

Beat butter and shortening at medium speed with an electric mixer until fluffy, and gradually add sugar, beating well. Add egg yolks, 1 at a time, beating just until blended after each addition. Stir in vanilla.

Combine flour and baking soda. Add to butter mixture alternating with the buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in remaining 1 cup pecans.

Beat egg whites at medium speed until stiff peaks form, and fold one third egg whites into batter. Fold in remaining egg whites. (Do NOT over mix). Pour batter into prepared pans.

Bake at 350 for about 20-25 minutes. I always set timer to go off 5 minutes before to be safe. Silly oven!

Check for doneness with the old toothpick inserted into center test.

Cool in pans on wire racks for about 10 minutes, then invert onto the wire racks. Put some wax paper down under the wire racks… Trust me! You’ll be glad you did!

Brush the tops and sides of layers with corn syrup, and cool completely. (See, aren’t you glad you listened?)

Spread half of pecan pie filling on one layer, pecan side up. Place second layer, pecan side up, on filling, and spread with remaining filling. Top with remaining layer, pecan side up.

If you like my recipes, be a sweetie pie and share on Facebook,
Like my page “I Love To Cook” and Pin these yummy recipes on Pinterest. 🙂

Here’s the Pinterest link for Pecan Pie Cake: Pecan Pie Cake

Sharon Springfield

Pecan Pie Cake

Tags cake, desserts, pecan, pie

Desserts Mousse Pie

Peanut Butter Pie

Peanut Butter Pie is a great dessert to take to a potluck. It’s a favorite that’s sure to disappear quickly. This Peanut Butter Pie Recipe is quick and easy to make. Give it a try!

Peanut Butter Pie

2 baked pie crusts
1 cup natural peanut butter **
8 oz. softened cream cheese
1/2 cup powdered sugar
1 sm pkg instant vanilla pudding mix
1 1/2 cups milk
1 container whipped topping
chopped nuts & chocolate syrup (optional for garnish)

Using a mixer, mix together the peanut butter, cream cheese and sugar. In separate bowl, whisk milk into the pudding mix until smooth. Stir pudding into peanut butter mixture and mix until well blended. Mix in half the cool whip.

Pour half the mixture into each pie crust. Chill for 2 hours. Spread remaining whipped topping over each pie. Refrigerate overnight before serving. You may freeze the peanut butter pies and thaw prior to serving.

Drizzle with chocolate syrup and sprinkle crushed nuts on top of each slice when serving.

** If using peanut butter that is already sweetened, omit the sugar.

[amd-yrecipe-recipe:10]

Sharon Springfield

Peanut Butter Pie

Tags desserts, peanut butter, pie

Cakes Desserts Southern

Red Velvet Poke Cake

Duncan Hines Red Velvet Cake Mix
Cheesecake Instant Pudding
Oreos
Cool Whip

Bake the Red Velvet Cake as directed in a 9×13″ baking pan. Using the handle of a wooden spoon, poke holes at 1 inch intervals into the top of the cake, about halfway through cake.

Mix up the pudding using directions for pie filling. (uses less milk) Spread the pudding over the cake, smoothing the pudding into the holes.

Cover with plastic wrap and refrigerate the cake for 2 hours. While the cake is chilling, crush Oreo cookies into crumbles for the top of the cake. Once the cake is chilled well, spread Cool Whip onto the top of cake and sprinkle with crushed Oreos.

*Photo found online – credit unknown – if its yours, will happily link to your post.

Sharon Springfield

Red Velvet Poke Cake

Tags cake, desserts, poke cake, pudding, red velvet

Desserts Pie

Fudge Pie a la Mode

Thank you Lorree for this delicious Fudge Pie!

2/3 cup evaporated milk
1/2 (12-oz) package semisweet chocolate morsels
2 Tablespoons butter
1 cup sugar
2 Tablespoons all purpose flour
2 large eggs
2 teaspoons vanilla extract
3/4 teaspoon kosher salt
1 cup chopped pecans
1 (9-inch) frozen unbaked pie crust
Ice cream

Preheat oven to 375F. Microwave first 3 ingredients in a large microwave safe bowl on high for1-1 1/2 minutes or until melted and smooth, whisking every 30 seconds.

Whisk sugar and flour into chocolate mixture. Add eggs one at a time, whisking just until blended. Whisk in vanilla and salt. Stir in pecans. Pour into pie shell.

Bake at 375 for 35-40 minutes or until set.
Cool 10 minutes before serving. Serve with ice cream.

Pin it! Here’s the link: http://www.pinterest.com/pin/280278776784119100/

Sharon Springfield

Fudge Pie A La Mode

Tags chocolate, desserts, fudge, pecan, pie

Brownies Chocolate Desserts

Cappuccino Cheesecake Brownies

Post author By Sharon
Post date April 27, 2014
No Comments on Cappuccino Cheesecake Brownies

Cappuccino Cheesecake Brownies

1 package of Pillsbury Mocha fudge flavored brownie mix
½ cup coconut oil
¼ cup strong brewed coffee
3 large eggs
1 8 oz package of cream cheese, softened
2 tablespoons of butter, softened
1 tablespoon of cornstarch
¼ teaspoon ground cinnamon
1 14 ounce can sweetened condensed milk
1 teaspoon Kahlua
1 canister of chocolate fudge frosting

Heat over to 325 degrees
Spray a 13×9 inch pan with no stick cooking spray
Prepare the brownie mix by package directions using the oil, water and 2 eggs.
Spread evenly in the bottom of the pan

Beat cream cheese, butter, cornstarch, and ¼ teaspoon of cinnamon.
In medium bowl with electric mixer on medium speed until fluffy.
Add the sweetened condensed milk, 1 egg and vanilla. Beat until smooth
Pour evenly over the brownie layer

Bake 48-52 minutes or until cheesecake mixture is just set in center. Cool and cover with chocolate fudge frosting.

Pin The Recipe for Cappuccino Cheesecake Brownies! Here’s the link: http://www.pinterest.com/pin/280278776784131907/

Recipe and Photo courtesy of:
https://www.facebook.com/tracy.c.davis1

Sharon Springfield

[javascript src=”http://www.lduhtrp.net/widget-53493f68e4b091c1ddcff4ea-7496600?target=_top&mouseover=Y”]

Cappuccino Cheesecake Brownies

Tags brownies, cappuccino, cheesecake, desserts

Desserts Fruit Pie Strawberries

Fresh Strawberry Pie

Take advantage of all the fresh strawberries in season by making this delicious Fresh Strawberry Pie Recipe. This pie is fast and easy to make and is such a beautiful way to use fresh strawberries.

To make Fresh Strawberry Pie, all you need is:

1 cooked 9 inch pie shell
Fresh Strawberries (3 cups sliced)
1 cup sugar
2 1/2 Tablespoons Cornstarch
2 Tablespoons light corn syrup
1 cup water
3 Tablespoons strawberry jello

Cook sugar, cornstarch, corn syrup and water until clear. Add strawberry jello and cool until thickened. Stir in fresh strawberries and fill pie crust. Chill 3 hours before serving.

Serve with whipped cream, cool whip or vanilla ice cream.

Pin it! Here’s the link: http://www.pinterest.com/pin/280278776784075175/

If you like my recipes, be a sweetie pie and share on Facebook,
Like my page “I Love To Cook” and Pin these yummy recipes on Pinterest. 🙂

Sharon Springfield

[javascript src=”http://www.lduhtrp.net/widget-53493f68e4b091c1ddcff4ea-7496600?target=_top&mouseover=Y”]

Fresh Strawberry Pie

Tags desserts, pie, strawberries