Strawberry Shortcake Brie (aka Straw-Brie Shortcake!)

 Article originally appeared on www.alwaysorderdessert.com/

 

This babe of a party appetizer recipe has been sitting in my queue for months. Um…a lot of months.

(At least six, I think.)

I call it Strawberry Shortcake Brie (Straw-Brie Shortcake, for fun!), and it’s a play on a classic strawberry shortcake dessert, swapping in brie cheese for the cake.

Sweet macerated fresh strawberries layered between slices of triple cream brie. It’s a fun, colorful, and gorgeous appetizer to share at a party.

You start out by prepping the fresh strawberry filling.

Just diced strawberries and toss with a bit of sugar and fresh lemon zest. Let it sit for a few minutes to get the juices out.

Assemble it just before you’re ready to serve (you don’t want this sitting out for ages as it can get soggy). I used a wedge of brie, but a small round wheel works, too.

Just slice in half lengthwise, layer with the strawberry mixture, garnish with fresh mint, and serve! Crackers or some good crusty bread would be perfect along with this.

I love the combination of fresh, sweet berries with the creamy brie.
Strawberry Shortcake Brie
Serves 6 as an appetizer

Ingredients
1 pound fresh strawberries, rinsed and hulled
1 tablespoon sugar
1 tablespoon fresh lemon zest
1 wedge or small wheel brie cheese

Directions
Dice strawberries and combine in a bowl with sugar and lemon zest. Toss to coat, then let sit 20 minutes to draw out the natural juices.

Just before serving, slice brie in half lengthwise and layer with strawberry filling inside and on top of brie. Garnish with fresh mint and serve immediately along with crackers or bread.

Gingerbread Bars with Eggnog Cream Cheese Frosting

Christmas is about two weeks away! Are you ready? I’m not. These Gingerbread Bars weren’t on the traditional list of what needed to be made, but I am sure glad that I took the time to make them. These gingerbread cookie bars are perfectly soft and chewy.

Since gingerbread bars aren’t complete without frosting, I settled on an eggnog cream cheese frosting for these bars. The spices of the eggnog give the frosting a subtle flavor that ties the flavor of the frosting with the flavor of the gingerbread.

This recipe can easily be doubled and takes very little prep work before you can pop them in the oven. Perfect recipe to have on hand for last minute holiday gatherings, because making life less stressful is the theme of this holiday season!

Serves: 16
INGREDIENTS
For the Bars
  • ½ C butter, softened
  • ½ C sugar
  • ⅓ C brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 3 tbsp molasses
  • 2 C all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp ginger
  • ¼ tsp nutmeg
  • ¼ tsp allspice
  • ½ tsp salt
For the Frosting
  • 4 oz cream cheese, softened
  • 2 tbsp butter, softened
  • 1¼ C powdered sugar
  • 1 tbsp eggnog
  • sprinkles, optional
INSTRUCTIONS
  1. Preheat oven to 350. Lightly spray a 9×9 inch baking dish with non-stick cooking spray.
  2. In the bowl of stand mixer or with an electric mixer, cream together butter and sugars. Add in egg, vanilla, and molasses and beat until creamy.
  3. In a separate bowl, whisk together flour, baking soda, spices, and salt. Add dry ingredients to wet ingredients and beat until combined.
  4. Spread batter into prepared baking dish. Bake for 20-25 minutes or until edges start to turn golden brown.
  5. Remove to a wire rack to cool.
  6. While bars are cooling, prepare frosting. Cream together cream cheese and butter until smooth. Add in powder sugar and eggnog. Beat until smooth.
  7. Spread frosting over cooled bars. Top with sprinkles.

Gingerbread Bars with Eggnog Cream Cheese Frosting Recipe from www.a-kitchen-addiction.com

Article originally appeared on a-kitchen-addiction.com

Rice Krispie Treat Pumpkins

These Rice Krispie Treat pumpkins are ADORABLE! But I need to tell you right out of the gate – if you make them, your hands are going to get messy. Very messy. Before I figured out how to roll them properly I had gooey Rice Krispie treat mixture all over everything. Just picture me standing at the counter, trying to roll a ball, except instead of it turning into a ball, it got stuck on my palms and in between all of my fingers. Grrrr! I hate when that happens!

Don’t worry though, I figured out how to get it not to stick, so I promise you, these aren’t that bad if you follow my directions. But I’ll admit, I was getting really frustrated before I figured it out!

So here’s the trick… Every time I rolled one of the little balls, I had to rub both sides of both of my hands with vegetable oil. A LOT of vegetable oil. I filled a small bowl with about 1/4 cup of vegetable oil, and I pretty much dipped my hands in it and rubbed it all over the fronts and backs of my hands like I’d rub in lotion. My hands weren’t dripping or anything, but they were definitely generously coated. And I had to coat my hands in oil after every single pumpkin. So if you plan to make these yourself, just be prepared with a small bowl of oil.

These rice krispie treat pumpkins are ADORABLE and they're really easy to make! They'd be perfect for a Halloween party snack, or even Thanksgiving!

The full printable recipe is at the end of this post, but here’s what you’ll need:

  • Rice Krispies
  • Butter
  • Marshmallows
  • Food Colouring
  • Mini Rolo’s
  • Green M&M’s

You’re pretty much making regular Rice Krispie treats, except before you add in the Rice Krispies, add food colouring to the marshmallow and butter mixture.

I think the amount of food colouring you need to use will depend on the type of food colouring you use. I started with only a couple drops of each colour, but the colour wasn’t very good. So I went a little crazy and squeezed in tons of drops. I kind of lost track of how many drops it was, (sorry about that…) but I think it was somewhere around 4 to 6 drops of red and 12 drops of yellow. You’re going to have to experiment.

These rice krispie treat pumpkins are ADORABLE and they're really easy to make! They'd be perfect for a Halloween party snack, or even Thanksgiving!

I recommend starting with the yellow food colouring instead of what I did. Add the yellow, mix it all up, and then add the red, a drop at a time until you get a good orange colour.

These rice krispie treat pumpkins are ADORABLE and they're really easy to make! They'd be perfect for a Halloween party snack, or even Thanksgiving!

Here’s what mine looked like after all the food colouring was mixed in:

These rice krispie treat pumpkins are ADORABLE and they're really easy to make! They'd be perfect for a Halloween party snack, or even Thanksgiving!

Then add the Rice Krispies and stir it all together to combine.

These rice krispie treat pumpkins are ADORABLE and they're really easy to make! They'd be perfect for a Halloween party snack, or even Thanksgiving!

It was just too messy to take pictures of me rolling the balls, but this is where you’ll want your small bowl of cooking oil to coat your hands and keep the balls from sticking to you. After you’ve rolled the balls, set them on parchment paper.

These rice krispie treat pumpkins are ADORABLE and they're really easy to make! They'd be perfect for a Halloween party snack, or even Thanksgiving!

Gently press a Mini Rolo into the top of each pumpkin for the stem while the Rice Krispie treats are still warm. If it gets too hard, use a thick marker, apple corer or some other round object to make a small indent for the chocolate to sit in.

These rice krispie treat pumpkins are ADORABLE and they're really easy to make! They'd be perfect for a Halloween party snack, or even Thanksgiving!

Then for the leaf, gently press a green M&M into the Rice Krispie treats (about half way in so it sticks) right next to the Rolo.

These rice krispie treat pumpkins are ADORABLE and they're really easy to make! They'd be perfect for a Halloween party snack, or even Thanksgiving!

And easy peasy, you have your cute little pumpkins!

These rice krispie treat pumpkins are ADORABLE and they're really easy to make! They'd be perfect for a Halloween party snack, or even Thanksgiving!

I rolled exactly 12 pumpkins from one recipe of Rice Krispie treats. They were fairly large though, so if you want to make more, you can just roll smaller balls.

These rice krispie treat pumpkins are ADORABLE and they're really easy to make! They'd be perfect for a Halloween party snack, or even Thanksgiving!

Rice Krispie Treat Pumpkins
Serves:12
Prep time:
Total time:
Ingredients
  • ¼ cup butter
  • 1 bag large marshmallows (approximately 40 marshmallows)
  • 6 cups Rice Krispies
  • Red & Yellow Liquid Food Coloring
  • Mini Rolos
  • Green M&M’s
  • ¼ cup cooking oil in a small bowl (to keep it from sticking to your hands)
Instructions
  1. In a large pot, melt the butter over low heat.
  2. Add the marshmallows and stir until completely melted and combined with the butter.
  3. Remove from the heat. Add several drops of yellow food colouring, mix it together, then add red food colouring one drop at a time, mixing as you go. Add red/yellow drops until you reach your desired colour. (I used about 4 drops red and 12 drops yellow). Mix well.
  4. Add the Rice Krispies and stir to combine.
  5. Coat both sides of your hands with a generous amount of cooking oil, and roll the Rice Krispie mixture into small balls. Set on parchment paper. Add oil to your hands after each ball.
  6. While the balls are still warm, gently press a Mini Rolo into the top of each pumpkin for the stem and add a green M&M beside it as the leaf. (Tip: If the pumpkins cool before you’re finished, use the end of a thick marker or apple corer to make a small indent in the top for the chocolate to sit in.)
  7. Allow to cool until firm.

These rice krispie treat pumpkins are ADORABLE and they're really easy to make! They'd be perfect for a Halloween party snack, or even Thanksgiving!

These Rice Krispie Treat Pumpkins are so cute and they’re really easy to make once you get the hang of it. They’d be perfect for Halloween, or even Thanksgiving! You could even take it a step further and draw little jack-o-lantern faces on them with a small tube of black squeezable icing– wouldn’t they be adorable with little faces?! Such a fun little Halloween treat!

 

Via onelittleproject.com

Recipe: Zucchini Bread (It’s zucchini season!)

Screen Shot 2013-09-11 at 10.45.12 AMIt’s September, and, if you or a neighbor has been growing a garden this summer, you likely now have an abundance of zucchini.  So it’s the perfect time to bake up several loaves of zucchini bread.  Everyone loves it, and it’s an excellent way to use up that extra squash! (Tip: Make different variations – some with nuts, some with dried fruit – even chocolate chips!)

Zucchini Bread

2 5×9″ loaves

Ingredients

  • 2 eggs, beaten
  • 1 1/3 cup sugar
  • 2 teaspoons vanilla
  • 3 cups grated fresh zucchini
  • 2/3 cup melted unsalted butter
  • 2 teaspoons baking soda
  • Pinch salt
  • 3 cups all-purpose flour
  • 1/2 teaspoon nutmeg
  • 2 teaspoons cinnamon
  • 1 cup chopped pecans or walnuts (optional)
  • 1 cup dried cranberries or raisins (optional)
  • 1 cup chocolate chips (optional)

Directions
Preheat the oven to 350°F (175°C). Butter two 5 by 9 inch loaf pans.

2 In a large bowl, mix together the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter.

3 Sprinkle baking soda and salt over the mixture and stir it in. Add the flour, a third at a time, stirring after each incorporation. Sprinkle in the cinnamon and nutmeg over the batter and mix. Fold in the nuts and dried cranberries or raisins if using.

4 Divide the batter equally between the loaf pans. Bake for 55 minutes (check for doneness at 50 minutes) or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.

Mother’s Day Breakast: Berry-Topped Puff Pancake

exps52838_SD1999448B02_183bIngredients

  • 2 tablespoons butter
  • 2 eggs
  • 1/2 cup 2% milk
  • 1/2 cup all-purpose flour
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • Topping:
  • 1/3 cup sugar
  • 1 tablespoon cornstarch
  • 1/2 cup orange juice
  • 2 teaspoons orange liqueur
  • 1 cup sliced fresh strawberries
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • Confectioners’ sugar, optional

Directions

  • Place butter in a 9-in. pie plate. Place in a 425° oven for 4-5 minutes or until melted. Meanwhile, in a large bowl, whisk eggs and milk. In another bowl, combine the flour, sugar and salt. Whisk into egg mixture until blended. Pour into prepared pie plate. Bake for 14-16 minutes or until sides are crisp and golden brown.
  • Meanwhile, in a small saucepan, combine sugar and cornstarch. Gradually stir in orange juice and liqueur. Bring to a boil over medium heat, stirring constantly. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat.
  • Spoon berries over pancake and drizzle with sauce. Dust with confectioners’ sugar if desired. Yield: 4 servings. (Recipe: Taste of Home)

Bring on the Sun: Orange Juice Cake

Ingredients

539255_471917056215291_1930387222_n1 box Betty Crocker® SuperMoist® yellow cake mix
1 box (4-serving size) lemon instant pudding and pie filling mix 3/4 cup vegetable oil
3/4 cup water
4 eggs
2 cups powdered sugar
2 tablespoons butter, melted
3/4 cup orange juice
Directions
STEP 1 Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan.
STEP 2 In large bowl, beat cake mix, dry pudding mix, oil, water and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan.
STEP 3 Bake 38 to 40 minutes or until toothpick inserted in center comes out clean.
STEP 4 Meanwhile, in medium bowl, mix powdered sugar, melted butter and orange juice until powdered sugar dissolves.
STEP 5 Poke holes in hot cake with skewer or fork. Pour orange juice mixture over hot cake. Cool in pan 15 to 20 minutes, then turn cake and pan upside down onto serving platter; remove pan. (Recipe: Betty Crocker)

Easter Dessert: Strawberry Cream Cake

med103901_0708_strawbry_ck_vertLooking the perfectly refreshing spring or Easter dessert?  This Strawberry Cream Cake is perfect, combining cake, cream, and berries, this treat is twice as delectable as the sum of its parts. The buttery cake soaks up the strawberry juices, while the whipped cream adds an airy richness.

Serves 12/ Prep Time 25 mins / Total Time 1 hour plus chilling

Ingredients

  • 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
  • 1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 2 large eggs plus 2 large egg yolks
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup whole milk
  • 1 pound strawberries, hulled and thinly sliced
  • 1 teaspoon unflavored gelatin (from a 1/4-ounce envelope)
  • 1 1/2 cups heavy cream

Directions

  1. Preheat oven to 350 degrees. Butter bottom of an 8-inch round cake pan, and line with parchment paper. Butter and flour paper and sides. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
  2. Using an electric mixer on high speed, beat butter and 1/2 cup sugar in a large bowl until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition. Beat in vanilla. With mixer on low, alternately add flour mixture in 3 parts and milk in 2, beginning and ending with flour mixture; mix just until combined. Spread batter in prepared pan.
  3. Bake until a toothpick inserted in center of cake comes out clean, 30 to 35 minutes. Cool in pan 10 minutes; invert onto a wire rack to cool completely. Using a serrated knife, split cake in half horizontally; place bottom half, cut side up, on a serving plate.
  4. Make topping: In a large bowl, combine strawberries and 1/4 cup sugar; set aside. Place 2 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften 5 minutes. Place saucepan over very low heat, and stir until gelatin is dissolved. Remove from heat; let cool.
  5. Using an electric mixer, beat cream and remaining 1/4 cup sugar in a large bowl until very soft peaks form. Continue to beat, and gradually add gelatin mixture; beat until soft peaks form.
  6. Arrange half of strawberries over bottom cake layer; top with half of whipped cream, leaving a 1-inch border. Cover with top half of cake, cut side down. Top cake with remaining whipped cream, leaving a 1-inch border. Refrigerate cake and remaining strawberries separately, at least 1 hour (or up to 1 day). Just before serving, spoon strawberries over cake.

Cook’s note:  This cake can wait in the refrigerator for up to a day.

(Recipe courtesy of Martha Stewart)

Hot Fudge Ice Cream Bar Dessert

hot-fudgeIngredients
(16 ounce) can chocolate syrup
3/4 cup peanut butter
19 ice cream sandwiches
1 (12 ounce) container frozen whipped topping, thawed
1 cup salted peanuts

Directions
Pour the chocolate syrup into a medium microwave safe bowl and microwave 2 minutes on high. Do not allow to boil. Stir peanut butter into hot chocolate until smooth. Allow to cool to room temperature.

Line the bottom of a 9×13 inch dish with a layer of ice cream sandwiches. Spread half the whipped topping over the sandwiches. Spoon half the chocolate mixture over that. Top with half the peanuts. Repeat layers. Freeze until firm, 1 hour. Cut into squares to serve. Recipe: ohsoshabbybydebbie.com

Cheesecake Brownies!

Combine two things like cheesecake and brownies, and you truly have your own little piece of heaven!

421075_429214513818879_1605551376_nCheesecake Brownies

Ingredients

Brownie Layer:
2 eggs, at room temperature
4 oz unsweetened baking chocolate
1/2 cup butter
1/2 cup flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon vanilla
1/8 teaspoon salt

Cheesecake Layer:
1 egg, at room temperature
8 ounces cream cheese, at room temperature
1/2 cup sugar
1/2 teaspoon vanilla
1 tablespoon flour

Directions

Preheat oven to 350º F. Grease and flour or using baking spray with flour one 8×8 inch pan.

In a medium pot, melt chocolate and butter, stirring occasionally. Remove from heat.Whisk in sugar, flour, eggs and vanilla. Pour into prepared pan, smoothing the surface with a spatula as needed.

In a separate bowl, beat together cream cheese, egg, sugar, flour and vanilla until fluffy. Carefully pour over brown layer.

Bake for 40 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack then slice and serve. The cooler the brownie, the easier it will be to cut.

Peppermint Cheese Cake Layers: The ultimate holiday dessert!

This layered cake, courtesy of Southern Living Magazine, is pure heaven for both the taste buds and the eyes.  It will make an impressive end to any holiday meal or party!

189285_415990718474592_1250846181_nIngredients
3 (8-oz.) packages cream cheese, softened
1/2 cup sugar
2 tablespoons unsalted butter, softened
3 large eggs
1 tablespoon all-purpose flour
1 1/2 cups sour cream
2 teaspoons vanilla extract
2/3 cup crushed hard peppermint candies
Sour Cream Cake Layers:
1 (18.25-oz.) package white cake mix
2 large eggs
1 (8-oz.) container sour cream
1/3 cup vegetable oil
White Chocolate Mousse Frosting:
2/3 cup sugar
1 cup white chocolate morsels
2 cups whipping cream
2 teaspoons vanilla extract
Garnishes: White chocolate curls, peppermint candies

Directions
1. Prepare Peppermint Cheesecake Layers: Preheat oven to 325°. Line bottom and sides of 2 (8-inch) round cake pans with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil. Beat cream cheese, 1/2 cup sugar, and 2 Tbsp. butter at medium speed with an electric mixer 1 to 2 minutes or until creamy and smooth. Add 3 eggs, l at a time, beating until blended after each addition. Add flour and next 3 ingredients, beating until blended. Fold in candies. Pour batter into prepared pans. Place cake pans in a large pan; add water to pan to depth of 1 inch.
2. Bake at 325° for 25 minutes or until set. Remove from oven to wire racks; cool completely in pans (about 1 hour). Cover cheesecakes (do not remove from pans), and freeze 4 to 6 hours or until frozen solid. Lift frozen cheesecakes from pans, using foil sides as handles. Gently remove foil from cheesecakes. Wrap in plastic wrap, and return to freezer until ready to assemble cake.
3. Prepare Sour Cream Cake Layers: Preheat oven to 350°. Beat cake mix, next 3 ingredients, and 1/2 cup water at low speed with an electric mixer 30 seconds or just until moistened; beat at medium speed 2 minutes. Spoon batter into 3 greased and floured 8-inch round cake pans.
4. Bake at 350° for 15 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
5. Prepare White Chocolate Mousse Frosting: Cook 2/3 cup sugar and 1/4 cup water in a small saucepan over medium-low heat, stirring often, 3 to 4 minutes or until sugar is dissolved. Add morsels; cook, stirring constantly, 2 to 3 minutes or until chocolate is melted and smooth. Remove from heat. Cool to room temperature (about 30 minutes), whisking occasionally.
6. Beat cream and 2 tsp. vanilla at high speed with an electric mixer 1 to 2 minutes or until soft peaks form. Gradually fold white chocolate mixture into whipped cream mixture, folding until mixture reaches spreading consistency.
7. Assemble Cake: Place 1 cake layer on a cake stand or plate. Top with 1 frozen cheesecake layer. Top with second cake layer and remaining cheesecake layer. Top with remaining cake layer. Spread top and sides of cake with frosting. Chill until ready to serve. Garnish, if desired.
Melodie Belcher; Lagrange, Georgia, Southern Living