Bridal Shower Cake Bar

Bridal Shower Cake Bar

Bridal Shower Cake Bar

My sweet friend McKenna is getting married and her sister Alyse threw her a bridal shower and asked if I would help with the dessert so I suggested a cake bar because I saw the idea on Pinterest and wanted to give it a go.  Everyone seemed to really enjoy it because everyone could make the exact dessert that they wanted.  You could even just have berries and cream if you were trying to cut back.  It was a success and so much fun to put together.  Here’s what was on the cake bar:

mini chocolate and mini vanilla cakes from this recipe – I made mini tube cakes which were a good single serve size and even smaller little bundt cakes so that you could have a chocolate and vanilla if you wanted both

a chocolate ganache which the mother of the bride to be, my childhood friend Ann, made and a vanilla glaze, recipe here

chocolate and vanilla ice cream

chocolate syrup and caramel syrup

blackberries and sliced strawberries

homemade whipped cream, recipe here

mini chocolate chips, toffee bits, mini M&M’s, sprinkles

So much fun!  And yummy!  Try it for your next party!

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Easy Tiramisu

Easy Tiramisu

Easy Tiramisu

I love me some tiramisu!  But I’ve always been too intimidated to try and make it until I found this easy version.  It was really pretty good for being as easy as it was to make.  I made it for Christmas Eve dessert but everyone was so stuffed that we didn’t even eat it until the next day.

1 (8 oz) package cream cheese, softened

1 (3.4 oz) box vanilla instant pudding mix

1 1/2 cups milk

1 (8 oz) container Cool Whip, thawed

Lady Fingers, about 10 – 14 oz (I found some at Smith’s in the bakery section in 3 oz packages and I used about 2 1/2 packs)

2 cups cooled strong brewed coffee (I used to bottles of Starbucks Mocha Frappuccino which turned out great as it was sweeter with a hint of chocolate)

1/4 cup cocoa

1  Beat cream cheese until creamy.

2  Whisk together pudding and milk.  Let set slightly before adding to cream cheese.  Beat until creamy again.

3  Fold in Cool Whip gently.

4  Dip lady fingers one at a time in coffee and place in bottom of 10″ square pan.  Once bottom is covered with lady fingers, spread half the cream cheese mixture on top.  Repeat with another layer of lady fingers and then the rest of the cream cheese mixture.

5  Cover and refrigerate for at least 4 hours.

6  Sprinkle with cocoa before serving.

recipe from Inside BruCrew Life

Gingerbread Loaf/House

Gingerbread Loaf/House

Gingerbread Loaf/House

It’s not Christmas without a gingerbread house or two, now is it?

2 cups flour

1 teaspoon baking soda

1 1/2 teaspoons ginger

3/4 teaspoon nutmeg

1/2 teaspoon salt

1/4 cup sugar

1/2 cup butter, softened

1/2 cup molasses (I did half molasses and half real maple syrup)

1 teaspoon vanilla

2 eggs

1 cup buttermilk

powdered sugar for dusting

1  Preheat oven to 350.  Spray loaf pan or gingerbread house pan with cooking spray for baking.

2  Whisk together flour, baking soda, ginger, nutmeg, and salt.

3  Cream together sugar and butter until well combined.  Add molasses/maple syrup and vanilla and mix well.  Add eggs, 1 at a time, until well mixed.

4  Add flour mixture to butter mixture alternating with buttermilk, mixing just until blended.

5  Pour batter into prepared pan and bake for 45 – 50 minutes or until toothpick comes out clean.

6  Cool in pan 10 minutes before removing to cooling rack and allowing to cool completely.  Dust with powdered sugar when room temperature.

(I doubled the recipe and it made 1 large loaf, 2 gingerbread houses and 1 mini loaf.)

recipe from Taste of Lizzy T

Eggnog Quick Bread

Eggnog Quick Bread

Eggnog Quick Bread

Baking up a storm around here!  Gotta love Christmas time!  I’m just gonna say that I don’t like eggnog but this bread was delicious!

bread

2 1/4 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/8 teaspoon cloves

1/4 cup butter, melted and cooled

3/4 cup sugar

2 eggs

1 cup eggnog

1/4 cup plain Greek yogurt

2 teaspoons vanilla

streusel

1/3 cup flour

1/3 cup sugar

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

1/8 teaspoon salt

2 tablespoons butter, slightly softened

glaze

1 1/4 cups powdered sugar

3 – 4 tablespoons eggnog

1/8 teaspoon nutmeg

1 Preheat oven to 350.  Spray loaf pan with cooking spray for baking.

2  For the bread, combine flour, baking powder, salt, cinnamon, nutmeg and cloves and stir to combine.

3  In a mixing bowl, beat melted butter and sugar until combined.  Add eggs, eggnog, yogurt, and vanilla and mix well.

4  Slowly add dry ingredients to wet ingredients and mix until just combined.

5  Pour batter into pan.

6  For the streusel, mix together flour, sugar and nutmeg.  Cut butter into this mixture with pastry blender or 2 knives until mixture resembles coarse crumbs.   Sprinkle over batter in pan.

7  Bake for 35 – 40 minutes or until toothpick inserted in center comes out clean.  Remove to wire rack to cool for 10 minutes before removing from pan and allowing cool completely.

8  For the glaze, mix together glaze ingredients until desired consistency is achieved.  Drizzle over bread.

(I doubled the recipe and ended up with 3 medium size loaves and 1 mini loaf.)

recipe from My Kitchen Craze

 

Pesto Parmesan Christmas Tree

Pesto Parmesan Christmas Tree

Pesto Parmesan Christmas Tree

How adorable is that?  Not to mention yummy.  Impress the Christmas crowd with this baby!  I made it for our annual Christmas Book Group pot luck.

1 (8 oz) can crescent rolls or crescent dough sheet

32 cubes Mozzarella cheese

shredded Parmesan cheese

1/4 cup basil pesto

1  Heat oven to 375.  Spray large cookie sheet with cooking spray.  Unroll dough on work surface.  Press into 12 x 9″ rectangle.  If using crescent rolls, press perforations to seal.  With pizza cutter or sharp knife, cut into 8 rows by 4 rows to make 32 squares.

2  Top each piece of crescent dough with a Mozzarella cube then roll into small ball around cheese.  Place seam side down on cookie sheet.

3  Place 10 balls in a single layer, clustered and touching together to form a round disc shape which will be the base of your tree.  Continue with a formation of 8 balls, then 6 balls, then 4 balls, then 3 balls and finally a single ball.  There should be a total of 6 discs or layers (including the single ball) which will form the layers of the tree after baking.

4  Bake 14 – 17 minutes or until golden brown.  Cool on cookie sheet 2 minutes.

5  Use a large, flat spatula to transfer largest disc to serving platter.  Brush with pesto and sprinkle with Parmesan then top with next largest disc.  Brush with pesto and sprinkle with cheese.  Continue with remaining discs ending with single ball.  Brush any remaining pesto over tree and sprinkle with any remaining Parmesan.  (I cut a star out of a slice of cheddar and put that on top!)

recipe from Pillsbury

Chocolate Molded Christmas Oreos

Chocolate Molded Christmas Oreos

Chocolate Molded Christmas Oreos

Christmas is almost here people!  If you’re in need of a delicious, easy and fast gift, then here it is!  All you need are Oreos, candy melts and a Wilton Cookie Candy Mold.  You can pick up the candy melts and mold at your nearest Michaels and the Oreos at any grocery store anywhere I’m guessing.

Melt the candy melts according to package directions, put a spoonful in each well of the mold then press an Oreo into the mold, covering completely or letting the bottom show, it’s up to you!  Pop them in the fridge until set, about 20 – 30 minutes.  Carefully tap them out of the mold and voila!  A gift everyone will love!

If you want to get fancy and do two different colors like I did on the wreath then just get yourself a little paint brush and paint in the first color, like the bow on the wreath, put it in the fridge until set, 5 – 10 minutes, then continue on following the instructions above.

Everyone will be so impressed with you!

Nutella Raspberry Crescent Snowflake

Nutella Raspberry Crescent Snowflake

Nutella Raspberry Crescent Snowflake

Ready to mix things up for breakfast or maybe dessert on Christmas Day?  How about this beauty?  Delicious and not that hard to make!  I made it for our annual Christmas Bunco pot luck.

3/4 cup Nutella

2 oz cream cheese, softened

1 tablespoon heavy whipping cream

2 tablespoons raspberry jam

4 (8 oz each) cans refrigerated crescent dough sheets

2 tablespoons powdered sugar

1  Heat oven to 350.  Line large cookie sheet with parchment paper.  Mix 1/2 cup Nutella, cream cheese and whipping cream in small bowl until smooth.  In another small bowl, mix 1/4 cup Nutella and raspberry jam until smooth.

2  Sprinkle flour on parchment lined cookie sheet and unroll one can of dough.  Press or roll dough into 12″ x 11″ rectangle.  Place 10″ round dinner plate or cardboard circle on top of rectangle.  Using pizza cutter or sharp knife, cut away excess dough (which could be saved for another use if desired).

3  Carefully spread half of Nutella cream cheese mixture on top of dough circle.  Sprinkle work surface generously with flour and unroll next can of dough.  Repeat steps above to end with another circle.  Carefully place second circle on top of Nutella cream cheese layer.

4  Carefully spread Nutella jam mixture on top of second circle.  Repeat steps above for a third circle.  Carefully place on top of Nutella jam layer.

5  Spread remaining Nutella cream cheese mixture on top of third circle.  Repeat steps above for fourth and final circle.  Place carefully on top of Nutella cream cheese layer.

6  Place a glass or small jar with a 2 1/2″ – 3″ opening in center of dough circle stack.  Leaving center intact, use sharp knife to cut layered dough into quarters.  Divide each quarter into 4 equal parts, creating 16 total sections.  Remove glass from center of dough.

7  To twist, take 2 sections of dough side by side and slightly pull and twist each section 3 turns in the opposite direction of each other.  Repeat for all 16 sections of dough.  Bake 27 – 30 minutes or until deep golden brown and baked through.  Cool 5 minutes then sprinkle with powdered sugar.  (I forgot to do this!)

recipe from Pillsbury