Brunch, Sweet Treats

Recipe—Cherry Cream Cheese Danishes

Cherry Cream Cheese Danishes

You know what is great about breakfast? It is the one meal during the day where it is acceptable to eat a dish that can be classified as dessert as the main dish. You can’t do that for lunch or dinner. While I typically prefer savory items when it comes to breakfast, I can not pass up a well done danish or doughnut. And if you recall from my Cherry Cheesecake Bars or Sweet Cherry Chip Dip, cherries and cream cheese are like totally my jam.

We were hosting Mother’s Day at our house this year and since I was going to be in the kitchen cooking for all the amazing women in my life, I decided I was going to make all of my favorite things, these danishes being one of them. Now don’t go tell anyone, but these are so quick and easy to make. You can whip these up in less than 30 minutes and look at how beautiful they are!

Note: I have a weak spot for cherry danishes but you can mix things up and use your favorite type of pie filling.

INGREDIENTS
1 package puff pastry (2 sheets), thawed
8 oz cream cheese, softened
1 tsp vanilla
4 tbsp Sugar
21 oz can cherry pie filling
1 egg
1 tbsp water

STEPS

  • Preheat oven to 400º.
  • On a lightly floured cutting board, unfold the puff pastry sheets.
  • Cut each sheet into 9 equal squares so you have 18 total.
  • With a butter knife, gently score a 1/2 inch border around the edge of each piece of puff pastry
  • Using a fork, poke each pastry square 3–4 times in the middle.
  • Combine the cream cheese, vanilla, and sugar in a mixing bowl and beat until well combined.
  • Place a heaping tablespoon of the cream cheese mixture in the center of each square and spread it evenly, ensuring it stays within the border.
  • In the middle of each square, place a large spoonful of the pie filling.
  • Transfer the squares to a parchment paper lined baking sheet as you finish each one up.
  • Beat the egg and water together in a small bowl.
  • Brush the edges of each pastry with the egg wash.
  • Bake for 15–20 minutes or until golden brown.
  • Remove the pastries from the baking sheet and allow to cool.
Advertisements
Sweet Treats

Recipe—Strawberries & Cream Poke Cake

Strawberries & Cream Poke Cake

Fourth of July is right around the corner and that means it is summer party season! I absolutely love this time of year. Days sat around the pool, getting together with friends, and the awesome party food. Burgers, hot dogs, potato salad, garlic bread… yumm! But what is a summer BBQ without an amazing summer dessert? Crap. That’s what it is. I kid! I kid! For real though, every good bbq needs a good dessert. Like this one.

Beings that strawberries are in season this makes it the perfect summer dessert. If you have never made a poke cake then this recipe is a must try. It is so easy to make! You literally just poke holes into the baked cake and all the Jello just fills in the holes and soaks into the cake. It is incredibly moist and it just looks so pretty once you cut into it. Almost too pretty to eat. Almost. 😉

INGREDIENTS
1 box white cake mix (as well as any ingredients it requires)
3 oz package strawberry Jello
1 pint heavy whipping cream
1/2 c powdered sugar
1 tsp vanilla
fresh strawberries, sliced

STEPS

  • Prepare white cake per the package instructions in a 9” x 13” large square or rectangular baking dish and allow it to cool.
  • Bring one cup of water to a boil and remove from heat.
  • Add Jello to the hot water and stir until completely dissolved.
  • Add one more cup of cold water to the Jello mix, continue to stir, and set aside.
  • Using a fork, poke several holes into the cake.
  • Pour the Jello evenly over the top of the cake.
  • Cover the cake with plastic wrap and place in the fridge for a minimum of 3 hours.
  • After the cake has set, combine the heavy whipping cream, powdered sugar, and vanilla in a mixing bowl and beat until the whip cream thickens up.
  • Spread the whip cream over the top of the cake and then garnish with sliced strawberries as desired.
  • Serve and enjoy!

 

 

Recipe adapted from Chef in Training.

Sweet Treats

Recipe—Blackberry Ice Cream

Blackberry Ice Cream

Homemade ice cream is so easy to make and yet people hardly ever do it. I mean look, 4 ingredients and 3 steps. There is really nothing quite like homemade fresh churned ice cream. As a kid I grew up with an old school hand cranked ice cream maker. My mom would add all the ingredients to the metal container and then we would put it in a wooden bucket and surround that with ice and salt and my sister and I would take turns churning it by hand. Best. Summer. Memories. Ever! Anyone else do that growing up?

Now I have evolved with the times and have a wonderful electrical ice cream maker. You just add in the ingredients, plug it in, and watch it go! I have this one by Cuisinart and LOVE it!

My favorite time to use it is during the summer when we have friends over for a BBQ. The kids always love watching it and they think it is so cool to make their own homemade ice cream!

I’ve tried several different recipes, mint chip, vanilla, strawberry, mocha almond fudge, cookies and cream, vanilla, and then this blackberry ice cream recipe. I think blackberry has been my all-time favorite! It is truly the flavor of summer.

Blackberry Ice Cream

Notes: I use fresh blackberries but you can always get frozen ones and defrost them. This recipe is for a 2 quart maker so if you have a 5 quart you may want to double it.

INGREDIENTS
3 c blackberries
1 1/2 c sugar
1 pint half and half
1 pint heavy whipping cream

STEPS

  • Combine the blackberries and sugar in a large bowl.
  • Mash all the blackberries and sugar by hand until they are all juicy and syrupy. (You can also place the berries and sugar in a blender if you prefer.)
  • Pour the blackberry mixture, half and half, and heavy whipping cream into your ice cream maker and churn until it is desired thickness.
Snacks, Sweet Treats

Recipe—Churro Chex Mix

Churro Snack Mix

Cinco de Mayo is right around the corner and I have the perfect and fun sweet treat for you! This is a festive twist on the original Chex Muddy Buddies. The first time I made this was for a Cinco de Mayo party my son was attending and we were put on dessert duty. I instantly thought of churros but that was going to be way too much work for 20+ kids.

Churro Snack Mix

While nothing can replace the deliciousness of a freshly fried churro this snack mix certainly helps to satisfy that craving. The cereal maintains a nice crunchiness and then you have this delicious and creamy coating and a nice dusting of sugar and cinnamon. I will warn you though, it can be highly addictive! Perfect for your snacking pleasure.

Churro Snack Mix

INGREDIENTS
9 c corn Chex
1 (10 oz) bag Hershey’s cinnamon chips
1/2 c butter
1 c powdered sugar
2 tbsp cinnamon
1 c sugar

STEPS

  • Place the Chex cereal in large mixing bowl.
  • In a Ziploc bag, combine the powdered sugar and cinnamon.
  • In a microwave safe bowl, heat the cinnamon chips and butter at 50% power for one minute and stir.
  • Continue to heat at 50% power in 30 second intervals stirring in between each, until the mixture is all melted and smooth.
  • Drizzle the melted cinnamon chip mixture over the cereal and stir to coat.
  • Add the powdered sugar mixture and stir to coat.
  • Lastly, stir in the sugar until all the cereal is well coated.
  • Cover a large baking sheet or cutting board with wax paper and spread out all the coated cereal to cool.

 

Adapted from Sunny Days with My Loves.

Brunch, Sweet Treats

Recipe—Fruit Pizza

Fruit Pizza

Easter is just around the corner! (Does that stress anyone else out? LOL) I am someone who typically has my Easter menu planned weeks in advance but if you follow me on Instagram you may have seen that last week I was gone at a conference and between that and my sons’ baseball season being in full swing, I have just been too darn busy to pull it together. So guess what I am working on today? My Easter menu!

I made this fruit pizza for Easter brunch last year and it was a total hit! It was so easy and the kids loved it! Plus, it was delicious and looked beautiful and “springy” with all the bright colors. I am thinking this one may have to make it into the rotation again this year. You basically bake a huge sugar cookie, frost it, add some fruit, and throw a glaze down over the top. Easy peasy, lemon squeezy.

What are some of your go to Easter menu items? Comment below and give me some inspiration!

Notes: You can use any fruit you want. For mine I went with kiwis, blueberries, raspberries, strawberries, and a can of mandarin slices. Got almost all the colors of the rainbow in there! Also, this recipe will hold up for a few days in the fridge so don’t hesitate to make it a day in advance. 

INGREDIENTS
16.5 oz package refrigerated sugar cookie dough
8 oz package cream cheese, softened
1/4 c sugar
1/2 tsp vanilla
assorted fruit, washed, chopped, and dried off
1/4 c apricot preserves (large chunks of fruit removed)

STEPS

  • Preheat oven to 375º.
  • Line a 12” round pizza pan with parchment paper or cover with cooking spray. (If you don’t own a 12” pizza pan they sell disposable foil ones at the store that are great, or you can always just use a regular baking sheet and shape the dough into a large circle. I just find the pizza pan helps maintain a perfect circle.)
  • Crumble the cookie dough over the lined pizza pan and press the  dough down in an even layer to completely cover the bottom of the pan.
  • Bake for 12–13 minutes.
  • Remove the cookie from oven and allow to cool completely.
  • In a  mixing bowl, beat together cream cheese, sugar, and vanilla until nice and fluffy.
  • Spread the cream cheese frosting evenly over the cookie crust.
  • Top the frosted cookie with fruit. You can place it randomly or in a fun circular pattern. (Kids will have fun with this part!)
  • In a small bowl whisk together the apricot preserves with one tablespoon of water.
  • Brush the apricot mixture over the entire dish.
    Refrigerate for 2 hours.
  • Serve and enjoy!
Sweet Treats

Recipe—Carrot Cake Whoopie Pies

This here is a recipe I have been sitting on for a while now. How selfish of me, I know! It takes two amazing desserts, oatmeal whoopie pies and carrot cake, and combines them into one fun one. I made these for a baby shower but they are also a perfect addition to any Easter brunch. The filling has the rich creaminess of cheesecake frosting and a nice fluff with the marshmallow mixed in. And if the filling alone isn’t enough to try this recipe, all that yumminess is sandwiched between two soft cookies (almost cake like) that have a perfect hint of spice mixed in from the cinnamon, ginger, and nutmeg.

COOKIE INGREDIENTS
1 1/4 c all-purpose flour
1/2 c quick oats
3/4 tsp baking soda
1 1/4 tsp cinnamon
1/4  tsp ground ginger
1/8  tsp nutmeg
1/4  tsp salt
1/2 c butter, softened
1/2 c sugar
1/2  c packed brown sugar
1 large egg
1 tsp vanilla
1 1/4 c finely grated carrots

FILLING INGREDIENTS
4 oz cream cheese, softened
4 oz marshmallow fluff
4 tbsp butter, softened
1/2 tsp vanilla extract
1 1/2 c powdered sugar

STEPS

  • In a large bowl, combine flour, oats, baking soda, cinnamon, ginger, nutmeg, and salt and set aside.
  • Using an electric mixer, beat together the butter and sugars until light and fluffy, about 3 minutes.
  • Mix in the egg and vanilla and continue mixing until well combined.
  • Slowly add in the dry ingredients and continue to mix.
  • Fold in carrots and place the mixing bowl in the fridge for 1 hour.
  • Preheat oven to 350º and line your baking sheets with parchment paper.
  • Take about 3 tbsp of the cookie batter and roll into dough balls.
  • Place the balls about 2 inches apart on the lined baking sheets.
  • Bake for about 11–12 minutes or until the centers are set.
  • Allow the cookies to sit on the baking sheet for a couple minutes after removing from the oven and then carefully transfer to a wire cooling rack.
  • Once all the cookies have completely cooled beat together the cream cheese, marshmallow fluff, butter, and vanilla.
  • Beat in the powdered sugar until nice and creamy. If the filling seems to soft add in additional powdered sugar.
  • Transfer the filling to a piping bag or a ziploc bag with the corner cut.
  • Pipe the filling onto the underside of one of the cookies and place another one on top.
  • Eat immediately or place in the fridge covered until ready to enjoy.
Sweet Treats

Recipe—Mini Key Lime Pies

I have never eaten nor have I ever made key lime pie. However, I always think it looks beautiful and absolutely delicious! You may recall in one of my last posts that I mentioned for Easter I went with a tea party theme and did small bites. I wanted something very festive so I decided to finally wing it and do something totally different. I ended up with the cutest and most delectable little key lime pies. They were amazing! They were perfectly tart and had just the right amount of creaminess. And they were just so cute! If you follow my lead and get the premade crusts and whip cream this recipe takes no longer than 3 minutes to make and 15 minutes to bake. Who doesn’t have time for that? With summer warming up this really is the perfect refreshing dessert to enjoy on a warm day.

Note: I opted to make mini pies but you can just as easily make one big pie with this recipe. Adjust the baking time to 23–25 minutes.

INGREDIENTS
12 mini graham cracker pie crusts (I found Keebler ones in the baking aisle)
4 egg yolks
3/4 c key lime juice
zest from one lime
14 oz can sweetened condensed milk
1/2 c sour cream
whipped cream
1 lime sliced and then cut into quarters (optional)

STEPS

  • Preheat oven to 350º.
  • In a medium bowl combine the egg yolks, lime juice, zest, condensed milk, and sour cream and whisk until well smooth.
  • Place the pie crusts on a large baking sheet and top off each with the filling.
  • Bake pies for 18–20 minutes and allow to cool before moving to the refrigerator.
  • Chill the pies in the refrigerator for at least 3 hours before serving.
  • When ready to serve top each pie with a dollop of whip cream and a little slice of lime.
  • Enjoy! (And good luck eating just one!)