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Category: dessert

Happy Birthday To Me :)

Yesterday was my birthday. I turned 29. I just can not believe I’m going on 30! Is that really possible?? Anyway, to celebrate we got take out sushi from Kobe Japanese Steakhouse. I haven’t had sushi for over a year now. I’ve only ever had it a couple times, but I really like it! So this was my birthday meal choice. We tried 4 different rolls (we’re not too adventurous with sushi yet :)…california (my favorite), philadephia, tuna and avocado and spicy yellow tail (neither of us was crazy about this one). There are a few pieces left for my dinner tonight (yum!).

 
I also made an ice cream cake. This was not the prettiest cake. This was a “how can I use up a bunch of cake scraps?” cake. I used a springform pan and layered homemade white cake (scraps/chunks), vanilla ice cream, chocolate and caramel sauces (to use up stuff that’s been in the fridge a while) and topped it with leftover chocolate frosting. And decorated it with leftover purple icing (both from the shower cakes I just made). It looked a bit messy. But it tasted soooo good! I’ll have to try making a real ice cream cake some other time…when I actually bake the cake intentionally for it and not just have a mess of cake scraps. There are so many combos that would be good. Maybe I’ll do chocolate cake and mint chocolate chip ice cream next time. Mmm. Sounds like a good summer project. I also want to try making a combo cheesecake/regular cake sometime. A few more items to add to my list of desserts/cakes.
 
I got a food saver from Justin for my birthday. I guess that will go on my list of appliances I need to try 🙂 I’m sure it will be handy when we buy some meat in bulk and when we have to start freezing produce again.

Chocolate Eclair Dessert

This recipe is from Justin’s mom…and I think she got it from Justin’s Aunt Mary. It’s called Pudding Dessert on the recipe card. But I think of it as chocolate eclair dessert. I don’t like this kind of dessert (I don’t like pudding or cool whip), so I make it when we’re having guests (Justin’s parents will be here today). Justin loves it but can’t eat a whole pan by himself. I let him have some last night…taste test 🙂 I only made a half batch since there will only be 3 people eating it. I like the top layer with graham crackers and chocolate 🙂

Chocolate Eclair Dessert

Layers:
2 pkg. instant french vanilla pudding (small size)
3 cups milk
9 oz. Cool Whip (thawed)
graham crackers

Topping:
2 squares baking chocolate
3 Tbsp. butter
2 Tbsp. Karo corn syrup
1 tsp. vanilla
1 1/2 cups powdered sugar
3 (or more) Tbsp. milk

Layer 9×3 pan with graham crackers (do not crush). Mix pudding with milk until set. Fold in Cool Whip. Put half of pudding mixture over crackers. Put another layer of crackers on. Put other half of pudding mixture on. Top with another layer of crackers.

Melt chocolate and butter in saucepan. Turn off heat. Add corn syrup, vanilla and sugar. Mix well. Add milk…enough to make it spreading consistency. Put on top of crackers. Let set in fridge for 10 hours.

Cherry Square Bars

Today I’m visiting some of my former co-workers so I baked some goodies yesterday to bring along. This is a recipe from Justin’s mom. Simple, delicious and it makes a lot 🙂 They can be made with any fruit. I made cherry this time. I also made brownies.

Blueberry or Cherry Square Bars

Bars:
2 sticks butter
2 cups sugar
1 tsp. vanilla
1 tsp. almond extract
4 eggs
3 cups flour
1 can pie filling

Frosting:
1 cup powdered sugar
hot water (1-4 Tbsp.)

Heat oven to 350 degrees F. Cream sugar and butter. Add vanilla, almond and eggs, beating after each egg. Add flour. Mix well. Spread 3/4 of mixture in a 17x13x1/2 pan. then put pie filling on top. Then put remaining batter on top. Bake for 35 min. Drizzle frosting on while still warm.

Frosting: Mix enough hot water into powdered sugar until smooth consistency.

Grandpa’s birthday cake

I had a chance to make a birthday cake for my dad this week. It’s been a while since I’ve had an occasion to make a cake. And I had to practice for the cake I’m making this week (my nephew’s 1st birthday). It turned out pretty well. The inside was maroon and gold (Calvin colors). And the decoration was basketball themed. I’m anxious to make Carson’s cake this week. Be on the lookout (at some point in the future) for a cake blog. And feel free to make any requests 🙂

Cheesecake

Finally we get to dessert 🙂 This is my “secret recipe” for cheesecake. But I guess I’ll share it. I found it years ago on Food Network. I LOVE cheesecake. But I don’t have an opportunity to make it very often…can’t make a whole cheesecake for just Justin and me 🙂 I make it plain and let everyone pick their toppings. Yesterday we had cherries (cherry pie filling), chocolate (homemade fudge sauce) and caramel. It’s good with blueberries too. And nuts go well with the chocolate and caramel.

Finale Cheesecake

2 cups graham crackers crumbs (or cookie crumbs)
1 cup plus 1 Tbsp. sugar
1 stick butter (I only use about 5 Tbsp.)
3 (8 oz.) pkgs. cream cheese, softened
3 eggs
1 tsp. vanilla
1 Tbsp. lemon juice
1 cup heavy cream

Mix the crumbs and 3 Tbsp. of sugar. Melt the butter and stir into the crumb mixture. Press into the bottom of a greased 9″ spring form pan. Set aside. Using an electric mixer blend the cream cheese and the remaining sugar until creamy, wiping down the sides of the bowl and the beaters with a spatula to incorporate all the cheese. Add the eggs 1 at a time, beating after each addition. Add the vanilla and lemon juice to the cream, then slowly stir into the cheese mixture.

Meanwhile preheat the oven to 350. Put the prepared pan into a slightly larger rectangular pan. Pour cheese mixture into the springform pan. Set both pans in the oven and fill the rectangular pan with water, half way up the sides of the round pan. Bake until firm and golden brown, 45-50 min. Cool completely before removing from pan.

*I put tinfoil on the outside of the round pan and up the sides a bit just to be sure no water gets in.
*I bake this for about an hour and 20-30 min. 45 min. is nowhere near long enough.
*I always bake it the day before and let it set in the refrigerator over night to really firm up.

Fudge

I made fudge for the first time yesterday. I’m pretty impressed that it turned out on my first try 🙂 And it was only made possible with the new digital thermometer Justin got me for Christmas. I got the recipe from my mom. A little nibble reminded me of being a kid 🙂 I haven’t cut it up yet. I’ll update with a better picture after I do that. We should have a pretty good spread of goodies for the Voogt gatherings now…cherry cookies, Christmas cookies, fudge, banket, banana bread and honey almonds. And I’ll be making cheesecake for tomorrow’s dessert.

Old Fashioned Fudge
1 pound

2 cups sugar
2/3 cup milk
2 squares (2 oz.) unsweetened chocolate
2 Tbsp. light corn syrup
1/4 tsp. salt
2 Tbsp. butter
1 tsp. vanilla extract
1/2 cup chopped nuts, optional

Grease a 9x5x3 in. loaf pan. Combine sugar, milk, chocolate, corn syrup and salt in a 3 qt. saucepan. Cook over medium heat until sugar is dissolved and chocolate is melted, stirring constantly. Bring to a boil and continue to cook until mixture reaches 238 degrees, or until a small amount of mixture forms a soft ball when dropped in cold water. Remove from heat. Add butter, but do not stir. Cook to 110 degrees, being careful not to disturb the pan. Bottom of pan will feel luke-warm when cooled. Pour mixture into a bowl. Add vanilla extract. Beat with mixer at medium until mixture loses its gloss and holds its shape. Add nuts if desired, and spread into prepared pan. Cool and cut into squares.
Cherry jubilee

Cherry Jubilee

Holidays are a great time to enjoy a special treat. Just because you eat a real food diet, does not mean you can’t have a dessert here and there.

Should you Avoid Dessert?

I try to keep our sweets to a minimum, especially during the winter when sickness is going around.

But I do let my kids pick a treat when we are at a party. We just don’t make it a habit at home.

No-Bake Cheesecake Dessert

This cherry (or blueberry – my personal favorite) jubilee has been one of my favorites for many, many years. It’s sort of like no-bake cheesecake. But way better than something you’d get out of a box mix.

It’s a recipe I got from my mom. She got it from her mom. I don’t think I’ve ever met anyone that doesn’t like it.

Cherry jubilee is a super simple dessert. No baking required. I made it in less than 20 min. while I was making lunch! Gotta love that.

Prep-Ahead Party Dessert

You can prepare cherry jubilee in advance. I like to do it the day before a party. But before I even make the full dessert I make gluten-free graham crackers to use in the crust. If you’ve never tried a homemade graham cracker, you need to.

Try this simple, prep-ahead dessert for your next holiday gathering or church potluck. Just make sure you get a piece, because there probably won’t be any leftovers!

Cherry (or blueberry) Jubilee

Ingredients:

3 cups graham cracker crumbs (crush in food processor)
1 stick melted butter
2 Tbsp. organic cane sugar or sucanat

1 pkg. (8 oz.) cream cheese, softened
1 cup powdered sugar
2 cups whipped cream OR 1 pkg. dream whip, prepared as directed

1 can cherry or blueberry pie filling OR 2 cups fresh fruit

Instructions:

  1. Mix the graham cracker crumbs, butter and sugar. Press into a 9×13-inch pan.
  2. Mix cream cheese, powdered sugar and whipped cream with a mixer until well-combined. Spread over the crust.
  3. Top with fruit. Refrigerate.
  4. Serve cold. Store in the refrigerator for up to 5 days.

Hot Fudge

This is a recipe I got from my mom. I don’t know where she got it, maybe my grandma? It’s the best hot fudge recipe! So good and so easy. I always have some in the fridge. I made this batch to have for the holidays…to put on cheesecake 🙂 Yum!!!

You can make this gluten free. You could leave out the butter to make it dairy free.

Hot Fudge

makes about 2 cups

1 cup organic cane sugar
1/3 cup organic cocoa
2 Tbsp. all purpose flour OR 1 Tbsp. tapioca flour (to make it gluten free)
1/4 tsp. salt
1 cup boiling water
1 Tbsp. butter
3/4 tsp. vanilla

Blend sugar, cocoa, flour and salt in sauce pan. Turn on heat and add boiling water. Bring to a boil. Cook, stirring constantly, until thick, about 5 minutes. Remove from heat. Stir in butter and vanilla. Store in refrigerator.

*The sauce will thicken more as it cools.

Thanksgiving Feast

We had quite a spread for Thanksgiving yesterday. I hosted, so I provided all of the hot dishes. I’ll post the recipes for a few of them. I made a 20 lb. turkey, mashed potatoes, gravy, dressing, squash and green bean casserole. Family members brought corn souffle, pink salad, applesauce, rolls, pumpkin pie, apple pie and cheesecake. Everything was delicious. I didn’t take individual pictures of everything. But I got a picture of the table. I took a couple pics when I made leftovers, not as good as the original picture would have been, but better than nothing. I’ll post the recipes I haven’t shared on my blog yet. Now it’s time to decide how to use my leftovers 🙂 And I have to debone the turkey (no time last night).

Roast turkey

 

*This isn’t so much a recipe, just the method I used after doing lots of reading and wanting to do something simple for my first attempt.


1 turkey (mine was about 20 lbs.) butter

salt
pepper
garlic powder
chicken broth (or turkey if you can find it)

 

Remove neck, gizzard, etc. from turkey. Wash insided and out. Dry. Place on roasting rack. Sprinkle inside with salt and pepper (and any spices you wish). Tie with kitchen twine. Rub skin with butter. Sprinkle with salt, pepper and garlic powder. Pour broth into bottom of pan (enough to cover bottom) Roast at 325 for about 5 hours. I roasted it for about 1 hour, then covered it with foil. I removed the foil for the last half hour to brown. Add more broth or water to pan as it cooks. I used 4 cups broth plus some water throughout the cooking. Remove from oven and let rest for 30 min. Cover with foil. Make gravy with pan drippings.

Crockpot Stuffing (from A Year of Crockpotting)

 
1 loaf bread, cubed and lightly toasted in oven
1 medium onion, diced
1 cup celery diced
1 cup tart apple, peeled and diced
1/4 cup butter, melted
1 1/2 cups chicken broth (or more)
1 Tbsp. sage (I left this out b/c I didn’t have any)
1 tsp. marjoram
1/2 tsp. savory
1/2 tsp. thyme
1 tsp. salt
1 tsp. pepper
1/2 cup raisins (my addition)

 

Add onion, celery, raisins and apple to crockpot. Add seasoning and butter. Mix well. Add bread. Mix well. Add broth and stir. Cook on high 2 hours. Stir. Add more broth if too dry.

 

*I stirred the stuffing after an hour or so and added more broth then. I also turned the crockpot to low after 2 hours to let it cook a little longer and stay warm until dinner.
*If you like the celery and onions super soft you could cook them in a skillet first.
*This stuffing was so good. Never would have guessed it came out of the crockpot. But it was nice to not have to take up more room in the oven. And I prepped all the ingredients the day before.

Green Bean Casserole (classic French’s or Campbell’s recipe)

1 can cream of mushroom soup
1/2 cup milk
pepper
4 cups cut green beans (frozen, thawed or fresh, cooked) or 2 can french style green beans drained
1 1/3 cup french fried onions

 

Mix soup and milk in 1 1/2 qt. casserole. Add beans, pepper and 2/3 cup onions. Mix well. Bake at 350 for 25 min. Sprinkle with remaining onions. Bake 5-10 min. more.

 

Pink Salad (family recipe)

 

1 small pkg. cottage cheese
1 small pkg. dry red jello
1 can drained pineapple (cubes, tidbits or crushed)
1 pkg. dream whip, prepared

 

Mix all together. Chill.

 

*This sounds like an odd combination, but it’s really good! You should try it.

Corn Souffle (got this from my sister)

2 Tbsp. butter
1 pkg. (8oz.) cream cheese
1 can (15 1/4 oz.) whole kernel corn (drained)
1 can cream style corn
1 pkg. (8.5 oz.) corn muffin mix (like Jiffy)
2 eggs, lightly beaten
1 cup cheddar cheese

Preheat oven to 350. Microwave butter until melted. Add cream cheese, microwave for about 15 seconds or until cream cheese is softened. Stir until blended. Add corns and muffin mix and eggs. Mix well. Pour into greased 9×13 pan; sprinkle with cheddar cheese. Bake 40 minutes or until golden brown. Cool.

 

 

Hugs and Chips Cheesecake (got this from my mom…I think it’s a Hershey’s or Nestle recipe)

2 (3 oz.) pkgs. cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1 egg
1 cup mini chocolate chips
1 tsp. flour
1 tsp. vanilla
1 (6 oz.) ready made chocolate pie crust

 

Chocolate glaze:
1/2 cup mini chocolate chips
1/4 cup whipping cream

 

Heat oven to 350. With mixer beat cream cheese until fluffy. Gradually beat in milk until smooth. Add egg and vanilla. Mix well. Toss chips with flour. Stir into cheese mixture. Pour into pie crust. Bake 35 min., or until center springs back when lightly touched. Cool and top with glaze. Serve chilled.

 

Glaze:
Melt chips with whipping cream. Cook and stir until thickened and smooth. Immediately spread over pie.

Pumpkin Cheese Pie

I tried a new recipe last night. I don’t like pumpkin, but it’s pumpkin season 🙂 And Justin loves it. Plus his parents are coming tonight. So I thought I’d give it a try. Surprisingly I even like this! Although I just had a little taste. I don’t know if I could eat a whole piece…too much pumpkin for me (I do LOVE cheesecake, so that helps). Justin had a piece topped with whipped topping and really liked it. The middle was still a bit soft when I cut into it. Not sure if it should have baked longer or if it just needed some time in the fridge to firm up more. We’ll see what it’s like tonight after a day in the fridge. It was very easy to make. Definitely a keeper. I got it from All Recipes. It does make a lot of batter. Be sure your pie shell is big enough. Mine spilled over the egde on one side. Glad I set the pie on a baking sheet before putting it in the oven or I would have had a big mess.

Pumpkin Cheese Pie

1 (8 oz.) pkg. cream cheese, softened (I used 1/3 less fat…could add to softness, not sure)
2 cups pumpkin puree
1 (14 oz.) can sweetened condensed milk
3 eggs
1 tsp. pumpkin pie spice
1 (9″) unbaked pie crust

Preheat oven to 350. Mix cream cheese and condensed milk until smooth. Stir in the pumpkin, spice and eggs. Mix until well combined. Pour into pie shell. Bake for 45 min. or until knife inserted 1″ from the edge comes out clean. Let set to firm up.