Tag Archives: dessert

Sour Cream Pound Cake

Dessert May 14, 2026 Leave a comment
Freshly baked bundt cake in a metal pan with a slice on a plate nearby
Glazed Sour Cream Pound Cake served with lemon curd

This is a dense pound cake crafted with a rich blend of ingredients. This variation incorporates sour cream and beaten egg whites, which contribute to its moistness and subtle tanginess, enhancing the overall taste experience. The use of sour cream not only adds a creamy richness but also helps in tenderizing the crumb, resulting in a dense yet soft texture that melts in the mouth. Beaten egg whites, on the other hand, introduce air into the batter, providing structure and stability without compromising the cake’s substantial density. This combination ensures the cake remains moist and flavorful, with a fine crumb that is ideal for pairing with fresh fruits, whipped cream, or a dusting of powdered sugar.

Ingredients

  • ½ pound of butter (2 sticks)
  • 3 cups granulated sugar
  • 1 cup sour cream
  • 6 large eggs – separated
  • 3 cups of all-purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • ½ teaspoon almond or coconut extract

Process

  1. Preheat oven to 300°F.
  2. Grease and flour a 9- or 10-inch tube pan.
  3. Separate the egg yolks from the whites and put the whites aside.
  4. In a mixer bowl, cream the sugar and butter until fluffy and white.
  5. Add egg yolks, one at a time, beating well after each addition.
  6. Add sour cream, mix thoroughly.
  7. Add flavorings.
  8. The flour is added in two parts: add the first cup to this sour cream mixture.  (The remaining amount with the baking soda and salt is added later).
  9. In a clean bowl, beat egg whites until stiff peaks form (do not over-beat).
  10. Fold egg whites into the sour cream mixture.
  11. Lastly, stir in remaining dry ingredients (flour, baking soda, salt).
  12. Turn into a greased tube pan.
  13. Bake 1 to 1-1/2 hours (or more) until a pick inserted comes out clean.

Cream Puffs with Mascarpone Whipped Cream Filling

Dessert May 9, 2026 Leave a comment
Tray of small cream puffs filled with cream, topped with powdered sugar, raspberries, blueberries, and mint leaves
A tray of cream puffs dusted with powdered sugar, fresh raspberries, blueberries, and mint leaves

Old-fashioned cream puffs are a timeless dessert that evokes a sense of nostalgia and elegance. These delicate pastries are made from choux pastry, which is baked to achieve a light, airy, and crisp exterior. For Mother’s Day, cream puffs are an ideal choice for a light and airy dessert that can be both elegant and satisfying. Their fluffy interior and this creamy Mascarpone cheese whipped cream filling make them a perfect treat to celebrate the special occasion without feeling overly heavy. Additionally, cream puffs can be customized with various fillings and toppings, such as chocolate glaze, powdered sugar, or fresh berries.

Ingredients

Pastry

  • 1 cup of water
  • 1/2 cup of butter (4 ounces)
  •  1 cup of all-purpose flour
  •  1/4 teaspoon salt
  •  4 large eggs

Process

  1. Preheat the oven to 400°F.
  2. In a small bowl, whisk together the flour and salt; set aside.
  3. In a medium-sized saucepan, bring 1 cup of water to a boil.
  4. Add the butter. 
  5. When the butter has melted, add the flour mixture all at once and stir vigorously. 
  6. Continue stirring until the mixture forms a ball that doesn’t separate.
  7. Remove from the heat and cool slightly (about 1 minute).  Add the eggs, one at a time, beating after each one until the dough is smooth.
  8. Place spoonfuls of dough, about 2 inches apart, onto a baking sheet lined with parchment paper. Alternatively, put the batter into a pastry bag fitted with a round tip and pipe circles approximately 2 inches wide and 1 inch apart onto the baking sheet.
  9. Bake the puffs for about until they are golden brown and puffy, about 25 to 30 minutes.
  10. If the puffs are mini-sized, bake for about 17 to 20 minutes. 
  11. Remove the cream puffs from the oven and cool on a cooling rack.

Mascarpone Cheese Filling

  • 2/3 cup mascarpone cheese
  • 2/3 cup heavy whipping cream
  • 5 tablespoons powdered sugar
  • 2 teaspoons pure vanilla

Process

  1. In a chilled bowl, beat the Mascarpone cheese and vanilla until creamy.
  2. Add the heavy whipping cream, and beat until thick.
  3. Gradually add the powdered sugar, mix until fully incorporated.
  4. Beat mixture on high speed until thick and fluffy.
  5. Cut cooled puffs in half, and set the top half of the puff aside.
  6. Fill the bottom halves of the puffs with the cream mixture, then replace the tops.
  7. Drizzle with melted bittersweet chocolate or dust with powdered sugar.
  8. Store in the refrigerator until ready to serve.

Angel Food Summer Fruit Cake

Dessert May 7, 2026 Comments: 2
Layered vanilla cake with white frosting, strawberries, and blueberries on top
A beautifully decorated layered cake filled with strawberries and cream.

Experience the light and airy delight of our Angel Food Summer Fruit Cake, expertly layered with fresh seasonal fruit and luscious filling. This elegant dessert combines the fluffy texture of angel food cake with vibrant fruit toppings and a smooth filling, making it a perfect centerpiece for summer gatherings or a special treat. Its delicate sweetness and refreshing flavors are sure to please every palate.

Ingredients

  • 1 Angel Food Cake
  • 2 pints of fresh strawberries (see note below)
  • 1 Large container of Cool Whip
  • 1 regular-size box of instant vanilla pudding
  • 1 stick of butter (soft)
  • 2 cups of powdered sugar

Cake Filling

  1. In a mixer bowl, add 1 cup of milk to 1 regular-size box of instant vanilla pudding – beat for 2 minutes.
  2. Add half of the container of Cool Whip, blend the pudding mix and Cool Whip with a spoon, and refrigerate until ready to assemble the cake.
  3. Refrigerate the remaining Cool Whip to use for frosting.

Process

  1. Prepare cake according to box directions, cool completely.
  2. Slice the cooled cake into 2 layers.
  3. Slice strawberries into thin pieces.
  4. Spread half of the pudding filling onto the bottom layer.
  5. Spread sliced strawberries on top of the filling.
  6. Cover with the first layer of cake.
  7. Repeat the filling and strawberry layers, then place the top cake layer on and press gently to set.

Frosting

  1. Beat the butter until it becomes smooth and creamy.
  2. Add powdered sugar and mix until combined.
  3. Fold in the remaining half of the container of Cool Whip.
  4. Frost the sides of the cake and then the top. Decorate with sliced fruit.
  5. Keep cake refrigerated until ready to serve.

Note

You can use any fruit for this cake. The original recipe used canned mandarin oranges, sliced lengthwise.

  • Mandarin oranges (canned), sliced lengthwise
  • Strawberries
  • Blueberries
  • Blackberries
  • Any mix of the above

Bourbon Peach Cobbler

Dessert, Fun Stuff May 2, 2026 Leave a comment

Baking dish with steaming peach cobbler and golden crust
A warm bourbon peach cobbler straight from the oven, ready to serve

Two of my favorite things, peaches and bourbon, are together in this wonderful recipe.  Peaches will be in season in a couple of months, and I look forward to enjoying them in my cereal, pies, and this cobbler.  Bourbon is in season all the time. What does good Bourbon taste like?  Flavor descriptors such as toffee, pralines, vanilla, and dried fruit describe the initial rush of flavors in a good, well-aged Bourbon. The charred oak barrels give Bourbon a distinctive, spicy, oak-firmness unique to American whiskeys. All this wonderful flavor in a sweet cobbler, who could ask for more? 

Note: While fresh peaches are always preferred, canned or frozen will work just as well.

CRUMBLE TOPPING

  • 4 tablespoons of butter
  • 1/2 cup rolled oats
  • 1/2 cup all-purpose flour
  • 1 pinch fine sea salt
  • 1 dash black pepper
  • 2 teaspoons of ground cinnamon
  • 2 teaspoons vanilla extract
  • 1/2 lemon (zest and set aside)
  • 1/2 cup of brown sugar
  • 1 tablespoon extra virgin olive oil

Directions for Crumb Topping

  1. Mix the crumb topping ingredients in a bowl with a fork or pastry cutter until the butter chunks are evenly incorporated into the dry ingredients. Refrigerate until ready to bake.

PEACH FILLING

  • 5 Large peaches, pitted and sliced
  • 1-1/2 Tablespoon of pure Maple Syrup
  • 1/2 lemon – juiced
  • 1/3 cup of dark brown sugar
  • 3 tablespoons butter (room temperature)
  • 2 tablespoons of olive oil
  • 3 teaspoons of ground cinnamon
  • 1 teaspoon of vanilla extract
  • ¼ teaspoon sea salt or kosher salt
  • ¼ teaspoon fresh ground black pepper
  • 1 ounce of fine bourbon

Process

Preheat oven to 375°F.

1.     In a bowl, combine peaches with the remaining ingredients and mix well.

2.     Layer in a pie plate.

3.     Cover with crumb topping.

4.     Bake for 30 – 40 minutes or until bubbly.

5.     Serve with vanilla bean ice cream and enjoy!

Cottage Cheese Apple Cinnamon Kuchen

Dinner Ideas April 23, 2026 Leave a comment

Enjoy the Cottage Cheese Apple Kuchen, a healthy dessert that combines the natural sweetness of fresh apples with creamy cottage cheese. This recipe is ideal for health-conscious people because it contains no added sugar, letting the natural flavors stand out. Made with almond flour or rolled oats, it is a gluten-free option that provides a slight nutty taste and a soft, tender texture. This Kuchen is perfect for breakfast, a snack, or a light dessert. It is not only tasty but also nutritious. Cottage cheese adds protein and calcium, while apples provide fiber and antioxidants. Since it has no added sugar, it is suitable for those watching their sugar intake or on a low-sugar diet. Whether you want a healthy treat or a comforting baked good, this Cottage Cheese Apple Kuchen is a great choice. It offers a good balance of health benefits and delicious flavor, making it a satisfying and nutritious option for any time of day.

Ingredients

  • 1 cup cottage cheese
  • 2 large eggs
  • ½ cup almond flour or rolled oats
  • ½ teaspoon baking powder
  • Pinch of salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon of nutmeg
  • 1 teaspoon vanilla extract
  • 3 tablespoons honey or maple syrup (optional)
  • 1 apple, peeled and finely chopped

Process

  1. Preheat oven to 350°F. (175°C)
  2. Grease 2 2-cup (472 ML) ramekins
  3. Whisk together cottage cheese, eggs, vanilla, and maple syrup until smooth.
  4. Add almond flour, or oats, cinnamon, baking powder, and salt.
  5. Stir in the apples.
  6. Bake for 30 – 40 minutes or until set and lightly golden. The batter should be firm to the touch in the center.
  7. Cool and Serve

Optional Add Ins

  • ¼ cup chopped Walnuts
  • ¼ cup blueberries

Coconut Cream Vanilla Bean Whipped Cream

Dinner Ideas April 19, 2026 Leave a comment
Two-layer strawberry shortcake with whipped cream and fresh strawberries on a plate

Creating vegan-friendly vanilla bean coconut cream whipped cream is a delightful process that combines plant-based ingredients to produce a rich, creamy topping suitable for a variety of desserts. This alternative to traditional whipped cream is not only dairy-free but also offers a unique flavor profile enhanced by the natural sweetness of coconut and the aromatic essence of vanilla beans.

Ingredients

  • 1 14oz can of full-fat coconut milk
  • 2 tablespoons powdered sugar
  • 1 vanilla bean pod

Process

  1. Refrigerate the unopened can of coconut milk in the refrigerator for 24 – 48 hours. This separates the cream from the liquid.
  2. Chill your mixing bowl and beater in the refrigerator or freezer for 10 – 15 minutes.
  3. Slice the vanilla bean lengthwise and scrape the seeds out of the pod and set aside.
  4. Open the can and carefully scoop out the thickened cream into the chilled bowl, leaving the liquid in the can (can be used for other food purposes)
  5. Using a mixer, beat the coconut cream on medium-high speed for 2 – 3 minutes until it becomes fluffy. 
  6. Add the scraped vanilla beans and powdered sugar into the cream and mix until incorporated for another 1 – 2 minutes. Stop once soft peaks form. Use a tablespoon of liquid from can to lighten the whipped cream if it is too thick.

Tips for Success

  • Use Full-Fat Coconut Cream milk. Light or low-fat coconut milk will not whip properly due to insufficient fat content.
  • Avoid liquid sweeteners, stick to powdered sugar to prevent the cream from becoming runny.
  • Be sure your tools are cold. Chilled cream, bowl and beaters help achieve the best volume and texture.
  • Store in an airtight glass container in the refrigerator for up to 5 days. Re-whip if it separates or hardens.
  • Coconut Milk recommendations include Savoy Coconut Cream, Aroy-D Coconut Milk, and Nature’s Charm Coco Whipping Cream. These are suggested for the best results.

Vanilla Bean Whipped Cream

Dinner Ideas April 19, 2026 Leave a comment
Bowl of whipped cream with visible vanilla bean specks and a spoon
A bowl of creamy vanilla bean whipped cream is ready to serve

Crafted with fresh ingredients, this whipped cream has a smooth, creamy texture and a pleasant vanilla aroma. It is a versatile topping suitable for various desserts. You can use homemade vanilla whipped cream on:

  • Fresh fruit salads
  • Warm desserts like pies, cobblers, and crisps
  • Chocolate cakes and brownies
  • Ice cream sundaes and parfaits

Its rich vanilla scent and soft texture make it a good addition to both simple and fancy desserts.

Ingredients

  • 2 cups of heavy whipping cream
  • 2 Vanilla bean pods
  • ½ cup powdered sugar

Process

  1. Slice each vanilla bean in half lengthwise using a sharp knife. Scrape the seeds out of the pod and set aside.
  2. In a large bowl, begin to whip the heavy cream at medium-high speed until thickened and peaks form.
  3. Add the vanilla bean seeds and powdered sugar, then continue beating at high speed until blended. Be careful not to overwhip the cream; it will turn to butter. Turn the mixer off.
  4. Store in an airtight glass container for up to 4 days.
  5. Save the empty bean pod and use it for other vanilla bean recipes.
Hand scraping black vanilla bean seeds from split pod with knife on wood board
Scraping vanilla bean seeds onto a wooden cutting board with a knife.

Vanilla Extract – Homemade

Dessert, Fun Stuff, Homemade Vanilla Extract April 17, 2026 Comments: 3
Glass jar of homemade vanilla extract with cork stopper and decorative label
A charming homemade vanilla extract jar tied with a rustic bow, perfect for gifting.

Ever wondered why bother making your own vanilla extract when store-bought options are so easy? Well, here’s the scoop: store prices for vanilla are all over the place, making homemade a smart, budget-friendly choice. Plus, you get to tweak the flavor strength to your liking—no more settling for weak, artificial vanilla. Many commercial brands skimp on real vanilla, opting for imitation or synthetic ingredients, or they just add less vanilla to save costs. When you craft your own, you’re paying for rich, authentic flavor, not just convenience. Homemade vanilla is a game-changer for bakers craving depth and quality in every drop!

Ingredients

  • 8 grade A vanilla beans (see note below for types of vanilla beans)
  • 8 ounces of vodka (or other liquor – see note below)

Process

  1. Begin by slicing the vanilla bean down the center to release the seeds.
  2. The rule of thumb is one vanilla bean to one ounce of liquor. I prefer unflavored vodka because it provides a clean, neutral base that lets the true flavor of the vanilla beans shine.
  3. In an 8-ounce glass jar with a tight-fitting lid, combine 8 sliced vanilla beans with the liquor of your choice.
  4. Store the infused vanilla out of direct sunlight and give it a shake once per week.
  5. Vanilla will be ready to use in 2 months.
  6. Vanilla sediment is normal, edible, and adds another depth of flavor. The sediment consists of tiny vanilla seeds and bean particles released during extraction. Filtering the sediment is optional. Some people prefer to leave the specks because they indicate real vanilla. If you want a clearer appearance for gifts, you can pour the vanilla through a coffee filter. After filtering, you can put the beans back into the vanilla, so they continue to release flavor when given as a gift.
  7. Long Shelf Life: The high alcohol content in unflavored vodka acts as a preservative, allowing the vanilla extract to last for years when stored properly in a cool, dark place. This longevity makes it a practical choice for making large batches of vanilla extract at home.

Note: Use 80-proof alcohol, such as vodka, bourbon, brandy, or rum. You don’t need expensive alcohol; cheaper options are fine. The vanilla flavor comes from vanilla beans, so buy good-quality beans. Avoid flavored vodka because it often contains artificial flavors that are not suitable for making pure vanilla extract.

Types of grade A vanilla beans:

  • Madagascar Vanilla – very common and has a creamy and rich flavor
  • Mexican Vanilla – has a darker, almost smoky flavor
  • Tahitian Vanilla – also very common and has a rich floral flavor

Vanilla Bean Syrup

Vanilla Bean Sugar

Vanilla Bean Sugar Cubes

Candied Jalapeño Pickled Eggs

Dinner Ideas April 7, 2026 Leave a comment
Pickled eggs with jalapeño slices and onions in a glass jar on a wooden table.
These zesty pickled eggs are infused with jalapeños and spices for a flavorful, rustic snack.

Embark on a flavor adventure with candied jalapeño pickled eggs—a delightful fusion of spicy, sweet, and tangy! This fun culinary project transforms ordinary eggs into a vibrant, zesty treat that’s perfect for snacking or garnishing your favorite dishes. The magic happens in a jar: slices of fiery jalapeños are combined with a sweet syrup made from sugar, tangy vinegar, and aromatic spices. As the eggs soak in this flavorful brine, they absorb the spicy-sweet goodness, developing a unique taste profile that balances heat with a touch of sweetness. The result is a colorful, eye-catching snack that offers a burst of flavor with every bite.

Ingredients

  • 10 eggs
  • 1 medium sweet onion, sliced thin (a mandolin slicer is a perfect tool for this job)
  • 2 cups apple cider vinegar
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon ground Turmeric
  • ½ teaspoon cayenne pepper
  • 1 cup sliced Jalapeños

Process

  1. Place eggs in a large pot of water making sure they are fully submerged. Bring water to a boil, reduce heat and simmer for 11 minutes.
  2. First, drain the hot water and put the eggs in cold water. When they are cool enough to handle, peel off the shells. Do not put the eggs in the fridge, as they are easier to peel when warm.
  3. Wearing gloves, slice the jalapeño peppers about ¼ inch thick. Leave the seeds if you want more heat.
  4. In a large pot, combine the apple cider vinegar, sugars, seasonings and jalapeños, heat until sugars are dissolved and the jalapenos are tender.
  5. Remove jalapeños from the hot brine with a slotted spoon.
  6. Layer eggs, and jalapeños in a jar using a spoon to layer the jalapenos between the eggs.
  7. Pour the hot brine over the eggs to fill the jar up to 1/4-inch headspace.
  8. Let sit for 30 minutes before adding the lid.
  9. Secure the lid and place in the refrigerator when eggs cool to room temperature.  

Will last 3 to 4 months in the refrigerator. Let eggs pickle for 7 days to develop flavor.

PB Carmel Cloud Cookie

Dinner Ideas April 3, 2026 Leave a comment

“Meet the PB Caramel Cloud — a dreamy cookie with a soft sponge cake base, creamy peanut butter, gooey caramel, and a silky chocolate top. This original recipe is melt‑in‑your‑mouth perfection and guaranteed to become your new signature dessert.”

Ingredients

  • 1 Cups of flour
  • 1/2 teaspoon of baking powder
  • 1 Cups of sugar
  • 1/2 Cup of milk
  • 1 tablespoon of soft butter
  • 2 eggs
  • 1 jar of peanut butter, creamy or chunky
  • 1 11 oz bag of Kraft Caramels
  • 1/3 cup of heavy cream
  • 1 bag of chocolate candy wafers

Process

Sponge cake

  1. Spray a 9″ x 13″ raised edge baking sheet with cooking spray, line it with parchment paper, then spray the paper. This prevents sticking and makes cleanup easier.
  2. Heat oven to 350°F.
  3. Combine flour, sugar, baking powder, milk, butter, and eggs in a bowl. Mix at a medium speed for 2 minutes until smooth.
  4. Pour the sponge mix into the baking sheet and bake for 20 minutes until done.
  5. Take cake out of the oven and spread the creamy peanut butter (or chunky) on top of the hot cake and spread evenly with an offset spatula.
  6. Refrigerate for an hour.
  7. Unwrap the caramels and melt them with the heavy cream in a microwave-safe bowl, keep stirring every 30 seconds until the caramels and cream are melted together creating a smooth and luscious spread. About 2 minutes.
  8. Remove the cake from the refrigerator and spread the caramel sauce on top of the peanut butter. Return to the refrigerator until the caramel sauce is set.

Note: At this point you can melt the chocolate according to the package instructions and spread on top of the caramel sauce. Cut the cookie into squares while the chocolate is still warm. Place the pan in the refrigerator until the chocolate hardens and then remove cookies to a storage container.

Or

  1. Do not pour chocolate over the set caramel.
  2. Using silicon or poly plastic cookie molds, cut the cookies to fit into the molds using a 2” cookie cutter, set aside.
  3.  Melt the chocolate according to package instructions and pour a tablespoon into the bottom of each mold. Place cookie cutouts in the molds, then refrigerate until the chocolate hardens. Once set, remove from the molds and enjoy your treat.