Tag: Dessert

Sweet Treats

Recipe—Oreo Truffles

Diva di Cucina

This year for my birthday a very fabulous friend of mine made these for me after she heard me mention that Oreos were my favorite cookies. They were delicious! Eating these is like eating Oreos dipped in milk. They are rich, creamy, and addictive! They are incredibly easy to make and best of all require no baking! Be sure to keep them refrigerated since they have the cream cheese mixed in. If you are an Oreo addict like me, you will love these! Heck, even if you aren’t, you will still probably love them. Best of luck trying to only eat one!

Note: I used candy wafers for dipping because I think they harden up nicely. If you are unable to find the candy wafers at the store try white chocolate chips. Chocolate chips can be melted in a double boiler or in the microwave. If melting in the microwave heat in 30 second increments stirring with a fork between each heating session until smooth. If the chocolate is too thick for coating add a teaspoon of melted butter and mix in.

INGREDIENTS
1 package Double Stuffed Oreos
4 oz cream cheese, softened
12 oz vanilla flavored white candy wafers

STEPS

  • Using a blender or food processor chop the Oreos adding a handful at a time until the entire package is finely crumbled.
  • Set aside about 4 tablespoons of the finely chopped Oreos to be sprinkled on top for garnish.
  • In a medium bowl mix the cream cheese and Oreos until thoroughly combined. (Add more cream cheese if the dough isn’t sticking together.)
  • Roll the dough into balls about 1” in diameter and place on a wax paper covered baking sheet.
  • Place the cookie sheet in the freezer for 15 minutes allowing the truffles to chill.
  • After the balls are firm melt the wafers according to the package instructions.
  • Dip each ball into the melted wafers and turn until evenly coated and place back on the wax paper covered baking sheet. (I find using a fork works great to remove the balls from the melted wafers so that the extra chocolate can drip off between the prongs.)
  • Sprinkle the dipped truffles with the extra crushed Oreos that you set aside before the coating hardens.
  • Place the cookie sheet in the fridge to set.
  • Pour yourself a big glass if milk and enjoy!
Sweet Treats

Recipe—Banana Split Pie

Diva di Cucina

This may be one of my best desserts yet! A banana split in the form of a pie. How can one go wrong?!? You can’t with this combination of ingredients. When I think of my childhood summers, banana splits come to mind. This dessert screams fun and it is an absolutely perfect dessert for all ages. It is cool, refreshing, and just looks beautiful!

This dessert is a no-bake pie so your kitchen won’t get hot when you are making it this summer. There are several steps which make it a little time consuming, but that is what is required to get all the scrumptious layers. Trust me though, it is really easy and comes together nicely. I wish I could have gotten a side photo of a slice so that you could see the layers. Next time. I hope you enjoy this recipe as much as I do.

Note: I recommend using chocolate fudge for sundaes rather than chocolate syrup. Syrup is soupy and doesn’t give you the fudgy quality needed. Just my two cents.

INGREDIENTS
2 c crushed graham crackers
1/2 c butter
1 1/4 c sugar divided
8 oz cream cheese, softened
1 tsp vanilla
1 (8 oz) can crushed pineapple, undrained
3 bananas
1 (3.4 oz) package instant vanilla Jell-O pudding
1 c milk
1 pint heavy whipping cream
chocolate fudge sundae topping
1/2 c chopped pecans
small jar maraschino cherries

STEPS

  • In a bowl combine the graham cracker crumbs, butter, and a 1/2 cup of the sugar.
  • Press graham cracker mixture into bottom and up sides of a pie dish using the backside of a large spoon or rubber spatula.
  • Put in the freezer for a couple of minutes to set.
  • While your piecrust is setting beat together the cream cheese, vanilla, and a 1/2 cup of the sugar using an electric mixer until smooth.
  • Carefully spread the cream cheese mixture into the bottom of your piecrust.
  • Drain your pineapple juice into a bowl.
  • Put the drained pineapple in an even layer on top of the cream cheese mixture.
  • Slice your bananas into the bowl with the pineapple juice and gently toss. (The acid from the pineapple juice keeps your bananas from browning. This is a great trick for fruit salads too!)
  • Drain the remaining juice from the bananas and arrange the slices over the pineapple.
  • Place pie back in freezer.
  • In a large mixing bowl prepare your whip cream by mixing the whipping cream and remaining 1/4 cup of sugar using a hand mixer. Mix on high speed for 2–3 minutes or until nice and thick. Set aside.
  • In another bowl mix the dry Jell-O pudding and the milk using a wire whisk until smooth.
  • Add about half of your whip cream into the pudding mixture and stir.
  • Spread your pudding mixture over the banana layer.
  • Top your pie with the remaining whip cream.
  • Drizzle chocolate fudge over whip cream layer.
  • Top with chopped pecans and cherries.
  • Refrigerate for at least 5 hours or preferably overnight.

Enjoy!

Sweet Treats

Recipe—Strawberry Pie

Diva di Cucina

It’s strawberry season in California! It’s the time of year when you can find those big delicious bright red berries everywhere you look. At your grocery store, the farmer’s market, and sometimes even on your drive on backcountry roads. I grew up eating strawberries by the basketful. No seriously. Ask my mom. We used to have to get two baskets at the store just so one of them would make it home. I remember sitting in the front seat of the car on our drive home from the store and emptying one of those little green baskets. I would be covered in sticky sweet red berry juice.  Ahhhh… sweet memories. Speaking of, what ever happened to those green baskets? They were the best for crafts! Sorry, I’m getting off track. I love strawberries! That’s my point here.

This strawberry pie recipe is so perfect for the summer. I believe this pie coined the term, “easy as pie,” because anyone can make it, and in minutes at that. It is so refreshing and light and perfect for your next summer gathering. Heck, it’s perfect for any day of the week! You won’t need a special occasion for this refreshing and oh so delicious pie.

INGREDIENTS
1 sheet of refrigerated piecrust at room temperature
1 1/2 pints ripe strawberries
1 (3 oz) package strawberry Jell-O
2 tbsp cornstarch
2 c water
1/2 c sugar
1 pint heavy whipping cream
4 tbsp powdered sugar
1 tsp vanilla

STEPS

  • Preheat oven to 450º.
  • Unroll your piecrust and line a pie dish with a single sheet.
  • Pierce the bottom of your piecrust with a fork several times.
  • Bake at 450º for 9–11 minutes or until golden brown.
  • Remove from oven and allow to cool.
  • While piecrust is cooling thinly slice your berries.
  • In a medium saucepan mix the package of Jell-O with the cornstarch.
  • Add the water and sugar to pan.
  • Cook over medium heat while stirring occasionally until boiling.
  • Add the sliced berries to your piecrust making sure that they are evenly distributed.
  • Pour the Jell-O mixture over the strawberries.
  • Place the pie in the refrigerator and allow to chill for 4–5 hours or until it sets.
  • Before serving the pie, prepare your whip cream by mixing the cream, powdered sugar, and vanilla using a hand mixer. Mix on high speed for 2–3 minutes or until desired thickness.
  • Top pie with your homemade whip cream.
  • Slice, serve, and enjoy!
Sweet Treats

Recipe—Divine Chocolate Cups

Diva di Cucina

I can give you four reasons why this is the perfect dessert recipe, it is ridiculously easy to make, it looks fabulous, each person gets their own little serving, and you can make it in advance. What more do you need?!? Oh yeah, and it is absolutely delicious! Okay, so there are five reasons why you must try this recipe.

This has got to be one of the best dessert recipes I know and it only takes about five minutes to make. Not only is it incredibly quick and easy, but you probably already have the majority of the ingredients in your kitchen as well. This is perfect if you are looking for something rich and chocolaty. I think of this as a cross between grown up pudding and chocolate mousse. This recipe makes two large servings or four small. If you don’t have any individual dessert serving dishes try putting it in champagne or wine glasses for a fun twist.

Note: Whip crème can be made at the same time as the chocolate cups and stored in the refrigerator covered until you are ready to enjoy or you can make it right before serving.

DIVINE CHOCOLATE INGREDIENTS
2/3 c milk (I prefer whole)
1 egg
2 tbsp sugar
pinch of salt
1 c semisweet chocolate chips
2 tbsp Frangelico (Disaronno, Grand Marnier, and Kahlua are also delicious!)
raspberries and chocolate shavings for garnish (optional)

STEPS

  • Bring milk just to a boil. (You can either do this in a small saucepan over the stovetop or in the microwave.)
  • In a blender combine egg, sugar, salt, chocolate chips, and liqueur.
  • Blend using a low setting.
  • Carefully pour in the hot milk in a slow stream. The hot milk melts the chocolate and cooks the egg.
  • Blend mixture until smooth and creamy making sure there are no chocolate chips remaining, about 1 minute.
  • Pour into your serving dishes.
  • Place serving dishes in the fridge and allow to cool for a couple of hours.
  • When ready to serve top with your whip crème and garnish with raspberries and chocolate shavings.

 

WHIP CRÈME INGREDIENTS
1 c heavy whipping crème
4 tbsp powdered sugar

STEPS

  • Using a hand mixer beat the whipping crème and sugar together on high for 2–3 minutes or until whip crème is desired consistency. (I like mine really thick.)
  • Store in refrigerator until ready to use, or serve immediately if chocolate has already set.
Sweet Treats

Recipe—Cadbury Creme Cupcakes

Diva di Cucina

What says Easter better than Cadbury Creme Eggs? You know spring is right around the corner when you start seeing Cadbury Eggs in their shiny foil wrappers popping up at the store. The Cadbury brothers first started manufacturing filled eggs in 1923 but the brand we know and love wasn’t started until 1963. Over 300 million of these delicious eggs are made every year.

This recipe is the perfect marriage of the classic fondant filled milk chocolate egg with a moist chocolate cupcake. These were so simple and fun to make and a real hit with the kids. What person, young or old, wouldn’t love finding a gooey surprise in the middle of a really cute cupcake?

Note: You can make either 48 mini cupcakes or 24 regular sized cupcakes. As much as I love mini cupcakes and their fun size, I will admit, after frosting half of them I was over it! If using a full size muffin pan, be sure to get 24 regular sized Cadbury Creme Eggs rather than 48 of the mini ones. Don’t forget to adjust the baking time accordingly.

INGREDIENTS
box of chocolate cake mix prepared (you will probably need eggs, oil, and water)
48 Mini Cadbury Creme Eggs, unwrapped
container of vanilla frosting
yellow food coloring

STEPS 

  • Preheat oven to 350º.
  • Prepare cake batter per your box’s instructions.
  • Line your pan with cupcake papers.
  • Place about a teaspoon worth of cake batter in each lined cup. (A heaping tablespoon if you are making regular sized cupcakes.)
  • Place a Cadbury Egg in each cup.
  • Top off each cup with more batter covering the eggs.
  • Bake for 8–10 minutes or until a toothpick inserted in the middle comes out clean. (Baking time is almost twice as long for regular sized cupcakes.)
  • Allow cupcakes to cool completely.
  • While cupcakes are cooling prepare your frosting. Take about a quarter of the frosting and mix it in a small bowl with a couple drops of yellow food coloring.
  • Once cupcakes are ready, frost with white frosting and then top off with a dollop of the yellow frosting in the middle.

Happy Easter!

Sweet Treats

Recipe—Leprechaun Pie

Diva di Cucina

This is a pie my mom used to make on St Patty’s day. There is nothing Irish about it but it’s green and it is darn tasty! This no-bake pie literally takes minutes to make and just a couple of hours to chill. It is so easy I even recruited my own little leprechaun to help me out in the kitchen. Gather the kiddos and make preparing this leprechaun pie a family affair. Keep this recipe in mind during the hot summer months since it is so cool and refreshing.

It freezes great so feel free to make an extra one for later and you will have any easy desert next time you have company over. Wellah!

Note: While I normally advocate for making whip cream from scratch the cool whip really does work best with this pie. It does not separate and will hold up for several days. If you freeze your pie take it out about 45–60 minutes before serving. For a healthier alternative use sugar free Jello, fat free Cool Whip, and a premade graham cracker crust.

INGREDIENTS
2 c graham crackers
1/2 c butter, melted
2/3 c sugar
16 oz tub Cool Whip, thawed and divided
3.4 oz box Jello pistachio pudding
8 oz can crushed pineapple (undrained)

STEPS

  • Mix together graham crackers, butter, and sugar.
  • Press graham cracker mixture into bottom and up sides of a pie dish using the backside of a large spoon or rubber spatula.
  • In a large mixing bowl combine half of the Cool Whip, the box of dry pudding powder, and your can of crushed pineapple (juices included).
  • Pour pie mixture into crust.
  • Top with remaining Cool Whip.
  • Chill for at least 2 hours before serving.
  • For added flare, garnish with extra graham crackers crumbs or chopped pistachios.

Happy St. Patty’s day!

Sweet Treats

Recipe—Peanut Butter Cookies

Diva di Cucina

With the holidays taking up so much of our time I love having a quick and easy cookie recipe that I can whip up in no time. Plus, these are inexpensive to make. You can probably even find all of the ingredients in your pantry at home. This is a classic peanut butter cookie that goes fantastic with a big cup of milk. These cookies turn out soft but still have a slight crumble. The fork marks add a nice decorative touch, but aren’t necessary. I hope you and your families enjoy these melt in your mouth cookies!

Note: For a little extra something try adding in peanut butter chips, M&Ms, or topping each cookie with a Hershey’s kiss. 

INGREDIENTS
1/2 c softened butter
1/2 c peanut butter
1/2 c sugar
1/2 c brown sugar
1 egg
1 tsp vanilla
1 1/2 c flour
3/4 tsp baking soda
1/4 tsp salt
Sugar for sprinkling on top

STEPS

  • Preheat oven to 375º.
  • Mix together the first six ingredients.
  • Add the rest of the ingredients and mix well.
  • Roll into balls and place at least an inch and a half apart on a greased cookie sheet.
  • Press down with a fork leaving hatch marks on top.
  • Sprinkle cookies with sugar.
  • Bake for 8–10 minutes.
Sweet Treats

Recipe—Apple Pie Bites

Diva di Cucina

One of my favorite things about the holiday season is the sweet aroma of fresh baked pies wafting through the house. These apple pie bites are so delicious and easy that you will be making them year round. You know the saying “easy as pie,” well these are easier than pie. They take about 10–15 minutes to assemble and 14–18 minutes to bake. Serve up with a scoop of vanilla ice cream, and oh my goodness! They are delish! I baked them for my son’s fall harvest festival at school and they were much less cumbersome to serve and eat than an actual pie.

Note: Allow pie crusts to sit for 10 minutes before using. They will be much easier to work with. I use parchment paper on my cookie sheet to help with easy clean up. The melted sugar can caramelize and get messy.

INGREDIENTS
1/2 c sugar
2 tsp cinnamon
1 package refrigerated pie crusts (15 oz)
3 tbsp melted butter
2 apples, each cut into 8 wedges

STEPS

  • Preheat oven to 425º.
  • In a small bowl mix sugar and cinnamon, set aside 2 tbsp.
  • Unroll both sheets of pie crust on a large cutting board.
  • Brush the pie crusts with 2 tbsp of the melted butter, leaving some to brush over the top.
  • Evenly sprinkle the pie crusts with the sugar mixture.
  • Cut each sheet into 8 triangular strips approximately 8 inches long.
  • Wrap a strip around each apple wedge with the sugar side of the crust against the apple starting with the wide end.
  • Place on a cookie sheet lined with parchment paper as you finish each one.
  • Brush tops with melted butter and sprinkle with the remaining 2 tbsp of sugar mixture.
  • Bake at 425º for 14–18 minutes or until golden brown on top.
  • Serve warm and enjoy!
Sweet Treats

Recipe—Cheesecake

Diva di Cucina

With the holidays quickly approaching I thought what better recipe to post than one for cheesecake. Everyone needs a straightforward cheesecake recipe and this is mine.

Note: I recommend using a 10″ spring form pan but you can also use a 9″ x 13″ pyrex or two 9″ pie dishes. 

STEP 1: CRUST
2 c graham crackers or chocolate wafers crumbled
1/2 c butter, melted
2/3 c sugar

  • Mix ingredients together.
  • Press into bottom of pan (and up sides if using a pyrex or pie dishes) using the back side of a large spoon or rubber spatula.

STEP 2: FILLING
2 lbs cream cheese
1 c sugar
6 eggs
2 tsp vanilla

  • Preheat oven to 350º.
  • Mix well and carefully pour over graham cracker crust. (Be sure you leave plenty of room for your topping if using pie dishes. I usually fill a pie dish about 2/3 of the way.)
  • Bake in oven for 30–40 minutes.
  • Allow to cool and do not cover.

STEP 3: TOPPING
2 pints sour cream
½ c sugar
2 tsp vanilla

  • Preheat oven to 375º.
  • Mix ingredients well and pour over cooled cake.
  • Bake at 375º for 10–15 minutes.
  • Allow cheesecake to cool completely and then place in refrigerator.

 Note: This is also great with scrumptious toppings. Cherry pie filling, fresh strawberries, or shaved Ghiradelli chocolate are my favorite.