Day 53 - Cheesecake Filled Strawberries

Sunday, September 26, 2012

I'm sad to say that the end of summer is upon us. My mom is back in Italy, and Michael is leaving tonight. We are all getting back into our fall routine. For a sweet send off, I made a delicious no-bake summer dessert, Cheesecake Filled Strawberries. I've seen this dessert on the internet many times and have always wanted to try it. I love strawberries and I LOVE cheesecake, there isn't a better combo that I can think of.

The recipe is simple; just hollow out a bunch of strawberries and whip up the cheesecake filling which is made of softened cream cheese, confectioners sugar, and vanilla extract. THAT's it! I used a pipping bag to squeeze the cheesecake filling into the strawberries, which made the process quick and easy [and of course made them look really pretty]. Once each strawberry was filled, the last step was to dip the top in graham cracker crumbs because what's a cheesecake without a graham cracker "crust?"

Hollowed out Strawberries

Cream Cheese, Confectioners Sugar, Vanilla

Finished Cheesecake Filling 

Filled Strawberries

Cheesecake Filled Strawberries

I stored these in the fridge until we were ready to devoure them. I made a large plate of these and they were gone the same day I made them! I guess next time I should double the recipe!

Not only did this dessert look beautiful, it was absolutely delicious. I would say that is a success!

YUM!

Stay tuned until next time :)

Day 52 - Mini Pineapple Upside Down Cake

Sunday, June 10, 2012

This is my first post in June [actually my first post in a while], and I cannot believe it's almost SUMMER! Time has just been flying and I haven't been doing too much baking lately. I have however, made two ice cream cakes so far for family parties and I have a feeling I will be making many more this summer!

I recently found some baking inspiration while watching Giada at Home, one of my favorite cooking shows.  In the episode, Giada made "Mini Pineapple Cakes." They cakes looked awesome, and nothing says summer like a juicy pineapple. I have never really been a fan of traditional pineapple upside down cake, but these mini's looked exceptionally moist and delicious; and if I'm being honest, I am a sucker for any "mini" dessert!

I started by making the pineapple mixture that goes at the bottom [which at some point turns into the top] of the cake pan. Giada actually used a mini bunt pan, but since I don't have one, I improvised with a cupcake pan. I chopped up fresh pineapple and sauteed it with brown sugar, butter, and pineapple juice, until most of the liquid evaporates and the mixture turns slightly brown.

Pineapple Cooking

Next, I made the cake batter which is actually made with one box of white cake mix, pineapple juice, eggs, oil, vanilla, and water. The cake batter is poured over the pineapple mixture, and the cakes bake for about 25 minutes.

I let the cupcakes cool for about 15 minutes after they came out of the oven, and then covered the pan with parchment paper and a cookie sheet to flip the cakes over. Once the cakes are flipped, they have to sit for an hour before I can unveil the cakes. Let me tell you that an hour has never felt longer! 

After the hour was up, I lifted the cupcake pan to find that all of the cakes were stuck [and yes, I buttered and floured the pans!] I ended up having to use a butter knife to get the cakes out which made them look… let's just say less then perfect.

The good news is that the cakes were delicious! They were perfectly sweet and super moist! I may have to invest in mini bunt pans because I'll definitely be making these again.

Day 51 - Key Lime Pie Ice Cream Sandwichs and Andes Mint Cookies

Sunday, May 6, 2012

Today I decided to make two desserts. The first is a no-bake dessert, Key-Lime Pie Ice Cream Sandwiches, and the second is Andes Mint Chocolate Cookies. I started by making the Key Lime Pie Ice Cream Sandwiches which is key lime ice cream sandwiched between two graham crackers. I was really excited because I've always wanted to make ice cream but I don't have an ice cream maker. For this recipe you don't need one! All you do is whip up some heavy cream until it forms stiff peaks. Then, sweetened condensed milk is mixed in. Finally, lime juice, lime zest, and another cup of heavy cream are added. The mixture needs to sit in the freezer for about five hours before you can put the sandwiches together.

Freshly squeezed lime juice

Key Lime Ice Cream - Ready for the freezer!

While the ice cream was freezing, I started on the Andes Mint Cookies. These cookies are actually made using devil's food cake mix. All you add to the cake mix is oil and eggs. The mixture is much thicker than cake batter, more like the consistency of cookie dough. I scooped small dollops of dough and placed them on a cookie sheet to bake for about 8 minutes.

Cookie dough 

Ready for the oven

When the cookies come out of the oven, an Andes Mint is placed on top of each cookie. After a few minutes, the heat from the cookies melts the mints, and I uses a spoon to spread the mint like a frosting on the cookies.

Finished Cookies!

I was so pleasantly surprised by these cookies. They were so moist and tasted just like thin mints, my favorite girl scout cookies! I will definitely be making these again!

After the ice cream was firm enough, I was able to scoop a small dollop on a graham cracker square, and top it with another graham cracker to make a sandwich.

These are so delicious! The ice cream is creamy and not too sweet. My only criticism is that I wish the ice cream was lime-ier. I couldn't find key lime juice in the grocery store (which is what the recipe calls for) so I used regular limes instead. I think it would have a stronger lime flavor if I was able to use the key lime juice.

Stay tuned until next time :) 

Day 50 - Strawberry Mousse Sugar Cookie Cups

Sunday, April 29, 2012

Today I made a recipe from one of my favorite blogs "Cookies & Cups" called Strawberry Mousse Sugar Cookie Cups. Even though the title is a mouthful, it looks really yummy and easy. The dessert is basically "cups" made out of sugar cookies, filled with chocolate and topped a strawberry mousse.

I started by making the cookie cups. I used store bought sugar cookie dough and scooped out small dollops of batter into mini muffin tins. The cookies bake for about 8-10 minutes and as soon as they come out of the oven I dropped 4-5 chocolate chips (I used milk chocolate and white chocolate) in the center of each cookie cup. The heat from the cookie melts the chocolate chips and I smoothed out the chips as best as I could.

Cookies ready to bake

Chocolate Chips

Out of the oven

While the cookies cooled completely, I made the strawberry mousse filling. The mousse is created by mixing cream cheese and confectioners sugar together until it is smooth. Cool whip is then incorporated to create a nice mousse texture. Finally, fresh, chopped strawberries are added to the mousse and it is put into the refrigerator to set.

Cream cheese and confectioners sugar

Finished mousse

A few hours later, I filled a pipping bag with the mousse and pipped small dollops in the center of the cookie cups. I garnished a few with a slice of fresh strawberry and they looked really pretty! These tasted really yummy, not my typical type of dessert, but a nice, small treat that you can easily pop into your mouth! 

Finished Cups

Stay tuned until next time :)

Day 49 - Eclair Cake

Friday, April 20, 2012

Today I am making an Eclair Cake. I had actually never heard of an eclair cake before until I saw it on a blog called "Chef in Training" this week. I love classic eclairs; the light, fluffy dough, sweet cream center, and thick chocolatey topping. What's not to love? So when I saw the recipe for an eclair cake that had the same basic ingredients in a cake form, I was thrilled.

The cake is simple (and actually requires no baking!). It is formed by layers of graham cracker and a vanilla cream mixture. Like the classic eclair, it is topped with a thick chocolate frosting. I started by making the "cream" mixture which is just two packages of vanilla instant pudding and a tub of cool whip. I prepared the pudding according to the package, mixing the powder with about 3 1/2 cups of milk. I whisked the pudding for about 2 minutes until it thickened and then folded in the cool whip.

Vanilla Pudding

Pudding mixed with cool whip 

In a 9x13 pan, I lined graham crackers to create the bottom layer, and then spooned half of the cream mixture over the top of that. A second layer of graham crackers and cream are added and it is topped off with a final graham cracker layer. Chocolate frosting tops the cake and I decided to take the easy way out with this part by using store bought chocolate frosting. I heated the frosting in the microwave so it was pourable, and spread it evenly over the top of the cake.

Graham cracker base 

Layering graham cracker over the cream 

Topped with chocolate frosting

The trick to this cake is that it needs to sit in the refrigerator over night, hence why I am "baking" on a Friday night.

Ready for the refrigerator!

Can't wait to see how this turns out tomorrow!

Saturday, April 21, 2012

Today my Dad and I decided to try the cake. As soon as I cut into it I could tell the graham cracker had softened perfectly. One bite and I was in heaven; it was amazing. The cream and graham cracker together was amazing, so creamy and delicious and really did resemble the taste of an eclair! My only criticism (and I'm nit-picking here) would be that the chocolate was possibly a little bit too sweet. It may have been worth making my own topping with melted semi-sweet chocolate as it probably would be a little less sweet. Still, this dessert is definitely worth a try!

Stay tuned until next time :)

Day 48 - Ice Cream Cone Cupcakes

Sunday, April 15, 2012

Today I was baking for a co-workers (belated) birthday. I decided to make cupcakes in ice cream cones. I have seen this many times online and have always wanted to try these. They are really simple. All you have to do is make your favorite cupcake batter (I used white and chocolate boxed mixes), fill ice cream cones with the batter, and bake!

White Cake Batter

Chocolate Cake Batter

Ice Cream Cones

Ready for the oven

Just out of the oven 

Frosted and Ready to Eat!

Even though these are so easy to make, what makes them special is the presentation. They look so cute and can be make with any cake and any frosting!

Stay tuned until next time :)