Tag Archives: dessert

Valentine Boston Creme Pie

Everybody has a favorite dessert. Most folks have a sweet heart. Valentine’s Day is coming up quickly. Being the logical person that I am, I took those three facts into consideration when I made this Boston Crème Pie recipe recently.

Remember that romance means something different to everybody. So approach your romantic dinner and dessert from the perspective of your sweetheart. Consider the question: “What would they love?” in the planning of your evening.

If your sweetheart is a morning person, maybe breakfast served with flair would be romantic. If they are allergic to chocolate, then you’ll want to choose sweet treats that appeal to their preferences. Romance doesn’t have to be expensive, either. Light a candle, place a tablecloth on the kitchen table, use the good dishes, put some soft music on and wear an outfit that becomes you. Romance will follow.

 

Boston Crème Pie

Ingredients

1 package Yellow Cake Mix prepared according to package
1 box French Vanilla Instant Pudding prepared according to package
1 can Chocolate Frosting

Gather your ingredients.

Directions

Preheat oven to 350 degrees Fahrenheit. Prepare cake according to package directions. Bake in two 9-inch round pans. Set frosting container on stovetop to warm while cake bakes. Cool cakes after removing from oven. Prepare pudding according to package directions. Place one cake on plate. Using long knife or piece of thread, slice cake in half horizontally. Layer pudding and cake halves. Frost top of cake with chocolate icing. Allow icing to drip down the sides of cake. Chill in refrigerator 1 hour.

Prepare your cake according to package directions.

Approximate Nutritional Information: Servings Per Recipe: 8 servings, Amount Per Serving: Calories: 481, Total Fat: 15g, Cholesterol: 8mg, Sodium: 595mg, Total Carbs: 84g, Dietary Fiber: 1g, Protein: 4g

Make It a Meal: Serve this dessert with a romantic dinner for your sweet heart on Valentine’s Day, their birthday, your anniversary or any other special day. Serve with your favorite strong coffee or sweet red wine.

To make this dessert extra special, I used some super heart shaped pans. I have a 5-inch heart shaped pan and a whole bunch of cupcake size pans that make up individual serving sized cakes.

Trim round cake into heart shape. Slice cakes in half.

Instead of your regular 8-inch round pans, you can use an 8-inch heart pan. My mom has a set of these and we’ve sure gotten our money’s worth in use over the years. If you can’t get your hands on heart shaped pans, you can cut a heart shape out of your round cakes. That’s what I did for this cake. I didn’t plan far enough ahead to borrow mom’s pans!

Simply take a piece of paper and draw a heart on it, or print one from a website. Lay the paper on top of a single layer of cake, and cut around the pattern. For best results, wait until the cake is completely cooled.

 

Spread pudding over cake layers.

Variations: Place sliced strawberries or cherries inside with the cream layer. Add a few drops of red food coloring to your vanilla pudding to turn the cream pink. Use a strawberry or cherry cake mix instead of yellow cake. Instead of chocolate icing, use vanilla or strawberry frosting.

Frost and decorate your cakes with candies or fruit.

Remember that romance means something different to everybody. You’ll want to put a little thought into planning your romantic meal. My husband was thrilled that I picked his favorite dessert and made it special for him! Just wait ’til Valentine’s Day, honey!

 

 

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Peppermint Eggnog Sundaes

 

My father is a minister, and through my growing up years, our family enjoyed many a holiday meal in homes of church members. We enjoyed the fellowship of gathering around the table together, and as an added benefit, we sampled some of the finest recipes known to southern cooks.

When we lived in East Tennessee, we were most delighted to get an invitation for dinner from an older woman in the congregation named Edith Gose. In a church full of good cooks, Miss Edith was the best. Her casserole dish was always emptied first at church potlucks, and some of her recipes had been included in cookbooks. Miss Edith’s skill in the kitchen was surpassed only by her love of sharing her cooking with others. She lived alone but always had guests. She was quick to invite visitors to Sunday lunch and looked for any opportunity to share a meal with someone who needed a lift. One year she invited our youth group to her home for a Christmas dinner and treated our boisterous crowd of teens to an elegant meal that included Cornish game hens – a new dish for many of us at the party. Miss Edith continued to cook for my parents after my brother, sister and I were grown. She would invite Mother and Daddy for lunch, greeting them at the door with appetizers and waiting on them with course after course of her unique recipes.

Most of Miss Edith’s recipes were gourmet specialties, but we learned a few quick-fix options from her too. During the holidays we loved her easy peppermint eggnog sundaes. When time did not allow preparing a more complex dessert, Miss Edith would place a generous scoop of peppermint ice cream into a pretty dessert dish and drizzle eggnog over the top. Garnished with crushed peppermint candy or chocolate curls, this refreshing treat offered a cool breath of winter.

As a newlywed and inexperienced cook, I served peppermint eggnog sundaes to guests at Christmas and felt confident knowing this dessert was Miss-Edith approved. Years later, I have a bit more experience and a wider collection of holiday recipes, but I still enjoy serving this simple dessert that combines two favorite seasonal flavors.

Each holiday season as I place generous scoops of peppermint ice cream into dessert dishes, I think of Miss Edith. Drizzling eggnog over top, I remember her kind hospitality. And passing the festive sundaes to eager guests, I am reminded that for Miss Edith cooking was not really about the food so much as the connections made with the people who gathered around her table.

One bite of a peppermint eggnog sundae, and on a cool breath of winter I am carried back to the snowy mountains of East Tennessee to enjoy food and fellowship with beloved cook Miss Edith.

For more delicious ideas, visit me at my blog, A Little Loveliness. See you there!

 

The Whipped Cream adds the Final Touch!    Bon Appétit!

Biscoff Pumpkin Cheesecake

While visiting my children in Michigan this fall, I was lucky for them to introduce me to Biscoff Crunchy Spread.  I have enjoyed Biscoff cookies that were served on the airlines but this took me to an entirely new level of enjoyment.  Lotus Products of Belgium make this wonderful spread similar to peanut butter and it really good just spread on an apple or a toasted bagel.

When I tasted the spread, all I could think about was turning this into a dessert of some kind.  The first thing that popped into my head was incorporating the spread into a cheesecake.  After a little playing around, I decided to make a pumpkin cheesecake.    The flavors really work together and I know you will enjoy this as well!

Biscoff Pumpkin Cheesecake

Crust:

1 1/2 c ginger snap crumbs

5 tb butter; melted

1 tb sugar

Filling:

24 oz cream cheese; room temperature

1 c sugar

15 oz pumpkin; canned

4 lg eggs; room temperature

1 ts cinnamon

1/4 ts nutmeg

1/4 ts allspice

Topping:

1/2 c Biscoff Crunchy Spread

1/2 c sour cream

Garnish:

Whipped Cream; if desired

Directions:

Preheat oven to 350F.

Mix crust ingredients together, just till coated and crumbly.  Press into the bottom of an 8″ spring-form pan.  Bake for 5 minutes.  Set aside to cool.

Combine cheese, sugar and vanilla in a large bowl, mix until smooth with an electric mixer.  Add pumpkin, eggs and spices.  Beat until smooth and creamy.

Pour into the crust.  Bake for 60 to 70 minutes or until the top turns a bit darker.  Remove from oven.

Combine Biscoff Crunchy Spread and sour cream.  Mix completely and spread over top of cheesecake.  Return to oven for an additional 10 minutes.

Remove from oven, place on rack and allow to come to room temperature, and then refrigerate.

After it has thoroughly chilled, remove the pan sides.  Serve with Whipped Cream, if desired.

 

Notes:  ©WHStoneman

 

Getting my ingredients together

Baked Ginger Snap Crust ready for filling

Biscoff Crunchy Spread

Spreading Biscoff Sour Cream mixture over top of hot cheesecake

The Biscoff Sour Cream topping after 10 additional minutes of baking

 

The Whipped Cream adds the Final Touch! Bon Appétit!

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Pumpkin Roll

The holiday season won’t be complete without a slice of my grandmother’s gooey pumpkin roll. Grandma is a skilled baker and this is one of her most-requested recipes. In fact, one of my cousins enjoys it year-round. Grandma usually doubles the recipe so she has plenty of this showstopping dessert to share. Enjoy it this holiday season with a cup of tea.

 

Pumpkin Roll

Cake:

3 eggs, beaten for 5 minutes
1 cup sugar
2/3 cup canned pumpkin
1 teaspoon baking soda
1/2 teaspoon cinnamon
3/4 cup sifted self-rising flour
1/2 cup finely chopped nuts

Filling:

8 ounces cream cheese, room temperature
2 tablespoons butter
1 teaspoons vanilla
1 cup sifted powdered sugar

Preheat oven to 350 degrees. Spread wax paper in a 15″-x-10″ jelly roll pan, overlapping the edges. Mix ingredients for cake with a mixer and spread batter in pan. Bake for 15 minutes. Spread a dish towel, and cover it with powdered sugar. Use the waxed paper to lift the cake from the pan and turn it onto the towel. Carefully ease the waxed paper from the cake, and roll it up in the towel. Set the cake aside to cool, and mix all the filling ingredients. Unroll the cooled cake, spread with filling, and reroll. Cover with plastic wrap, and chill until serving. Sprinkle with sifted powdered sugar, and slice in 1″ slices.

This Christmas season promises crafts, recipes and memories to savor, so pop in to A Little Loveliness for holiday fun!

Salted Caramel Mocha Frappe

Hi Everyone,

Boy, do I have a special treat for you today!  This is one of my favorite drinks of all time.   Just look at the picture and I think you’ll see why.

This is my healthy version of a Salted Caramel Mocha Frappuccino.  It’s thick, creamy, sweet and tastes like a caramel dream.  The sprinkle of salt makes it all that much better!   I don’t understand why, but salt goes so well with caramel and chocolate. Yum!  I just love are frozen coffee drinks, especially the sweet ones.  :)  But the good news is, this one is low calorie and only about 11 grams of sugar.  Not to shabby for over 2 cups of caramel heaven!  Oh and that includes the whipped cream and caramel drizzle!

This drink is super easy to make!  All I do is freeze 1 1/2 cups of coffee, and once it’s frozen I let it sit on my counter to thaw a little. If I don’t  have any patience to wait for it to defrost, I microwave it for 30 second intervals until it softens enough for my blender to handle.  Then I add milk, caramel extract, unsweetened cocoa powder, Stevia and a pinch of sea salt.  Process for about a minute and you have a creamy, smooth, frozen salted caramel mocha frappe.  I top it with fat-free whipped cream, a drizzle of caramel syrup and a pinch of salt!   It’s like having a guilt-free dessert.  Make it with decaf coffee and it can be dessert!

Salted Caramel Mocha Frappe

Ingredients:

  • 1 heaping tsp. coffee, instant
  • 1 1/2 cups water
  • 1/2 cup skim milk
  • 1 tsp caramel extract
  • 1 tbsp. cocoa powder, unsweetened
  • 1 packet stevia or 1 tbsp. sugar (to taste)
  • 1/4 tsp. sea salt
  • 1/4 tsp. xanthan gum (optional)
  • toppings:
  • 2 tbsp. whip cream, fat free
  • 1 tsp. caramel syrup
  • 1 sprinkle sea salt

Directions:

In a cup mix coffee and water and stir until combined. Place in a shallow container, cover and freeze for 4 hours or overnight.

Let the frozen coffee thaw a little if your blender doesn’t chop ice well.

In a blender add coffee, milk, caramel, cocoa powder, Stevia, salt and xanthan gum.   Blend until combined.

Pour into a glass and top with whipped cream, caramel syrup and salt

Calories:  77.4,  Fat:  .07,  Cholesterol:  2.5,  Sodium:  66,  Potassium:  82.3,  Carbs:  14.9,  Fiber:  1.8,  Sugar:  11.8,  Protein:  5.1

Thank you for having me!  I hope you enjoy my drink as much as I do!

Have a wonderful day!

Toodles,

Jennifer

 

Chocolate-Glazed Pumpkin Pie Cheesecake

Chocolate-Glazed Pumpkin Pie Cheesecake
photo courtesy Better Homes and Gardens

Thanksgiving is right around the corner, a wonderfully gluttonous day during which Americans will consume nearly three times their recommended daily calorie count. Sure, plates will be piled high with the usual suspects — slices of roasted turkey, heaping mounds of stuffing, fluffy mashed potatoes swimming in gravy — but what about dessert? While pumpkin, apple and pecan pies are the most popular Thanksgiving pie flavors, who says you can’t kick dessert up a notch?

Dress up that classic apple pie with a generous drizzle of caramel. Add a shot of bourbon to your tried-and-true pecan pie to give it an adult twist. Or better yet, serve guests this Chocolate-Glazed Pumpkin Pie Cheesecake. Rich, creamy and altogether dreamy, it’s a Thanksgiving dessert guaranteed to disappear.

Chocolate-Glazed Pumpkin Pie Cheesecake

Recipe adapted from Better Homes and Gardens

  • Nonstick cooking spray
  • 1/4 cup butter, melted
  • 1 1/2 cups finely crushed chocolate wafer cookies (about 24 cookies)
  • 1 8-ounce package cream cheese, softened
  • 1 cup sugar
  • 3 eggs
  • 1 15-ounce can pumpkin
  • 1 teaspoon vanilla
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 1 cup chopped dark chocolate
  • 1/3 cup whipping cream
  • 2 ounces milk chocolate pieces or white baking pieces (about 1/3 cup), melted (optional)

1. Preheat oven to 350 degrees F. Lightly coat a 9-inch pie plate with cooking spray. In a medium bowl toss together butter and crushed chocolate wafer cookies. Spread into pie plate; press evenly onto bottom and up sides. Bake for 5 minutes. Cool on a wire rack.

2. In a large bowl beat cream cheese and sugar with an electric mixer on medium speed until combined. Add eggs, one at a time, beating on low speed after each addition just until combined. Stir in pumpkin, vanilla, pumpkin pie spice and salt. Pour pumpkin mixture into baked crust.

3. Bake about 40 minutes more or until mixture is slightly puffed around edges and just set in center. Cool on a wire rack for 1 hour.

4. In a small microwave-safe bowl combine dark chocolate and cream. Microwave on 100 percent power (high) for 30 seconds to 1 minute; stir until smooth. Let stand for 15 minutes. Pour chocolate mixture over the cooled pie, spreading evenly. Chill, uncovered, for 1 hour. Cover and chill for 2 to 24 hours more. If desired, drizzle with milk chocolate.