Red, White, and Blue Desserts

Check out the recipes for these beautiful 4th of July desserts on Martha Stewart's site. There are plenty more to choose from too.

Easter Cake Pops

I love all of these adorable Easter cake pops by Bakerella. Learn how to make the cute little sheep here.

Pumpkin Ginger Snap Ice Cream Sandwiches

I decided to make ice cream sandwiches with a fall or thanksgiving spin to them. So I made some homemade ginger snap cookies and scooped pumpkin ice cream in between. I used a store bought pumpkin ice cream from Trader Joe's and think I will make some with butter pecan ice cream also. I got the recipe for the ginger snaps at itsybitsyfoodies. The recipe I used is below:

Ingredients

• 1 cup sugar
• ¾ cup butter
• 1 egg
• ¼ cup molasses
• 2 cups flour
• 1 Tbsp ginger powder
• 1 tsp cinnamon
• 2 tsp baking soda
• ½ t salt

Cream the sugar and the shortening (or butter).  Add the egg and mix in the remaining ingredients. Roll the dough into balls and roll the balls in sugar.  Place the balls on a greased baking sheet.  Flatten them with the bottom of a cup (one that is smooth, without any rims or edges) that is dipped in sugar each time.  Bake the cookies at 350 degrees for 10 minutes or until they done.  They will set as they cool so if you want chewy cookies, remove them from the oven when they still look soft and lightly golden around the edges.

Lollipop Cookies

I made these Halloween lollipop cookies with Hudson today to give to some of his friends on Halloween. I of course got the idea from Martha Stewart, you can click here for her recipe and directions. Here's how I made mine:

Ingredients and Supplies:

• Sugar cookie dough, store bought
• 1-2 tablespoons flour
• Orange and black sprinkles
• Lollipop Sticks 
• Treat Bags
• Orange and black ribbon

I just used a sugar cookie mix to make it even easier. Hudson liked helping me roll the balls of dough in the colored sugar and that is a great job for the little ones! I found the orange and black sprinkles at Michael's and used different orange and black ribbon that I already had at home. The lollipop sticks and the favor bags are also from Michael's.

First preheat the oven to 350 degrees. Then I mixed 1 to 2 tablespoons of flour into my store bought sugar cookie dough to keep it from stick to my hands as I rolled out the balls. Then I began to roll the dough into balls, using about 1 to 2 tablespoons of dough for each. Then roll the balls into the sugar, or let your little ones help with that part! Next place the lollipop stick slightly into the balls and lay flat on a cookie sheet, like they are shown in the picture above. Next I used one of my glasses that has a smooth flat bottom to slightly flatten each cookie. (You want to make sure you are making your cookies small enough to fit into the treat bags.) Bake for 8 to 10 minutes or until cookies are lightly golden brown. Carefully move to a cooling rack and let sit until they are completely cooled. Then place each one into a treat bag and tie closed with a ribbon.

Halloween Blondies

I made caramel covered apples and these Halloween Blondies last year for a festive Halloween treat. The recipe for the blondies is below:

Ingredients:

• 1 cup (2 sticks) unsalted butter, melted, plus more, room temperature, for pan
• 1 cup packed light-brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 1/2 teaspoons pure vanilla extract
• 2 cups all-purpose flour (spooned and leveled)
• 1 1/2 teaspoons coarse salt
• 1/4 cup each orange, yellow, and brown candy-coated chocolates (from a 12.6-ounce bag)

 Directions:

1. Preheat oven to 350 degrees. Brush an 8-inch square baking pan with butter; line pan with parchment paper, leaving a 2-inch overhang on two sides. Butter paper.
2. In a large bowl, whisk together butter and sugars until smooth. Whisk in eggs and vanilla. Add flour and salt; stir just until moistened. Transfer batter to prepared pan and smooth top. Arrange candies in 12 rows (2 rows per color, repeating once) on top of dough.
3. Bake until top of cake is golden brown and a toothpick inserted in center comes out clean, 45 to 50 minutes. Set pan on a wire rack and let cool completely. Using parchment overhang, lift cake from pan and transfer to a cutting board; cut into 16 squares. (To store, keep in an airtight container at room temperature, up to 2 days.)

Read more at Marthastewart.com: Halloween Blondies - Martha Stewart Recipes

Pumpkin Pie

I had this pumpkin pie for dessert the other night and had to get the recipe. It is sooo delicious! The recipe is from All Recipes.com it is the Brown Family's Favorite Pumpkin Pie. What makes it so unique is that it has a walnut streusel topping that tastes wonderful with the pumpkin underneath! The one made in the picture above was made as a tart with caramel drizzled on top. You can check out all the variations at allrecipes.com. Here is the original recipe below:

Ingredients

• 1 (15 ounce) can pumpkin puree
• 1 (14 ounce) can sweetened condensed milk
• 2 egg yolks
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 2 egg whites
• 1 (9 inch) unbaked pie shell

• 2 tablespoons all-purpose flour
• 1/4 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons butter, chilled
• 1 cup chopped walnuts

Directions

1. Preheat the oven to 425 degrees F (220 degrees C).
2. In a large bowl, mix together the pumpkin, sweetened condensed milk, and egg yolks. Stir in 1 teaspoon cinnamon, ginger, nutmeg, and salt. In a large glass or metal bowl, whip egg whites until soft peaks form. Gently fold into pumpkin mixture. Pour filling into pie shell.
3. Bake for 15 minutes in the preheated oven. While the pie is baking, prepare the streusel topping: In a small bowl, combine the flour, brown sugar, and 1 teaspoon cinnamon. Blend in the cold butter with a fork or pastry blender until the mixture is crumbly. Mix in the chopped nuts. Sprinkle the topping over the pie.
4. Reduce the heat to 350 degrees F (175 degrees C). Bake an additional 40 minutes, or until set.

Chocolate Peanut Butter Cupcakes

I tested out a recipe for Chocolate Peanut Butter Cupcakes today for Kyle and Wesley's Engagement Party next weekend. I think they turned out pretty tasty, Hudson liked them that's for sure! They are very rich, but if you like chocolate and peanut butter then there's a pretty good chance you'll like them. I made chocolate cupcakes and filled them with a peanut butter filling by Martha Stewart. Then made a peanut butter cream cheese frosting for on top. To decorate them I chopped up Reese's peanut butter cups and sprinkled them on top of each one.

Hudson had fun helping me make the cupcakes. He placed all of the cupcake liners in the cupcake pans. Helped pour the measured ingredients into the bowls. Counted as I poured the batter into each liner. He frosted his own cupcake. And he had fun unwrapping all of the Reese's peanut butter cups.

Peanut Butter Filling:

Ingredients:

• 4 tablespoons unsalted butter
• 3/4 cup peanut butter
• 1/4 cup confectioners' sugar
• 1/2 teaspoon salt

 Directions:

1. Mix all ingredients together in the bowl of an electric mixer fitted with the paddle attachment on medium speed until smooth. Transfer filling to a disposable pastry bag until ready to use.

Salted Toffee Chocolate Squares

I have not made these yet, but have heard that they are delicious!  What's not to love? Toffee, chocolate, nuts...yumm!

Ingredients:

• 13 graham crackers
• 1 bag (8 ounces) toffee bits
• 1 1/2 cups coarsely chopped toasted natural almonds
• 1/2 cup sugar
• 1 cup (2 sticks) unsalted butter
• 3/4 cup (4 ounces) bittersweet chocolate, chopped, or chocolate chips
• 3/4 teaspoon coarse salt

 Directions:

1. Preheat oven to 350 degrees. Line a rimmed baking sheet with foil. Place graham crackers in a single layer on sheet, edges touching. Sprinkle toffee bits and almonds over graham crackers.
2. In a small saucepan, bring sugar and butter to a boil over medium-high. Reduce heat and cook at a rapid simmer, swirling pan occasionally, until mixture is syrupy, 2 minutes. Immediately pour over graham crackers. Bake until sugar topping is bubbling, 12 minutes. Remove from oven and immediately sprinkle chocolate and salt over graham crackers. With a sharp knife or pizza cutter, cut into 2-inch squares. Let cool completely on sheet on a wire rack. (Store in an airtight container, up to 1 week.)

• Recipe from Everyday Food Magazine, May 2010  

Peanut Butter Chocolate Chip Cookies

 Ingredients:

Makes 24 cookies

• 1 cup peanut butter
• 1/2 cup granulated sugar
• 1/2 cup packed light-brown sugar
• 1/2 cup semisweet chocolate chips
• 1 large egg, beaten
• 1 teaspoon pure vanilla extract

Directions:

1. Preheat oven to 350 degrees, with racks in upper and lower thirds. In a large bowl, combine all ingredients and stir with a wooden spoon until smooth. Divide dough into 24 portions, about 1 heaping tablespoon each. Roll each piece between your hands to form a smooth ball. Place dough balls, 1 inch apart, on two ungreased baking sheets. Using a fork, press on dough in two directions to form a crosshatch pattern.
2. Bake cookies until puffed and lightly golden, 10 to 12 minutes, rotating sheets halfway through. Let cookies cool on sheets. (To store, keep cookies in an airtight container at room temperature, up to 3 days.)  

Recipe is from the Everyday Food Magazine, March 2010 issue by Emeril Lagasse

Easter Egg Treats

I had a lot of marshmallows left over from Hudson's birthday party and thought I should put them to use. I found this cute recipe idea on the Kellogg's Rice Krispies website.

Rice Krispies Treat Recipe

Ingredients:

• 3 tablespoons  butter or margarine
• 1 package (10 oz., about 40) regular marshmallows OR 4 cups miniature marshmallows
• 6 cups Rice Krispies®

Directions:
In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat and add KELLOGG'S RICE KRISPIES cereal. Stir until well coated. Then using 1/3-cup measuring cup coated with cooking spray divide warm cereal mixture into portions. Using buttered hands shape each portion into egg shape. Cool. Decorate with sprinkles, frosting and/or candies. Best if served the same day.

Unique Cupcakes

 

Lemon Meringue Cupcake

  

Buttermilk Cupcake in a Jar

  

Tiramisu Cupcake

 

Meringue Cupcakes with Stewed Rhubarb and Raisins

I love that all of these cupcakes are so unique and also really pretty. They are all found on Martha Stewart's website with the recipes. I love the idea of the cupcake in a jar for gifts or favors, so cute!

Valentine's Day Treat

Ingredients

• 15  caramel squares
• 32  vanilla wafers
• 16  lollipop sticks
• 1  cup semisweet- or milk-chocolate chips
• Valentine sprinkles

Directions 1. Melt unwrapped caramels in a microwave according to package directions. Working quickly, spoon small dollops of caramel onto 16 wafers. Place a lollipop stick in center, and top each with another wafer to make a cookie sandwich.
2. Melt chocolate chips according to package directions. Dunk each cookie sandwich in chocolate and shake to remove excess. Top lollipops with sprinkles and place onto wax-paper-lined baking sheet. Chill for 5 to 10 minutes or until firm.

I haven't tried making these yet, but think you could try many different variations of fillings and cookies. I found this recipe at Parents.com

Pecan Pie

You can't have Thanksgiving without some pecan pie, as least not in my family. We always make pumpkin pie too, but here's the recipe my family uses for pecan pie.

Ingredients:

• 3 eggs, beaten
• 1/2 cup sugar
• 1 cup karo syrup, 1/2 light and 1/2 dark
• 4 tablespoons melted butter
• 1 teaspoon vanilla
• 1/8 teaspoon salt
• 1 cup whole pecans

Preheat oven to 375 degree. Mix all of the ingredients together in a large bowl. Pour into pie crust. Bake for 45 to 50 minutes.

Mascarpone Mini Cupcakes with Strawberry Glaze

I made these for the first time this weekend and they are very, very yummy! The cupcakes are very moist and the strawberry glaze tastes great! They are easy to make too, you just add to a white cake mix box.

Ingredients

• 8 ounces mascarpone cheese, softened
• 2 egg whites
• 1/4 cup vegetable oil
• 1 box white cake mix
  
• 1 cup water
• 1/3 cup frozen strawberries, thawed and drained
• 2 1/2 cups powdered sugar
  

Directions

Special equipment: 4 mini muffin tins and 48 mini muffin paper cupcake liners

Preheat the oven to 350 degrees F. Line the mini tins with paper liners.

In a large bowl combine the mascarpone cheese, egg whites and vegetable oil. Using a hand mixer, beat the ingredients until combined and creamy. Add the cake mix and water and mix until smooth, about 3 minutes. Fill the mini cups to just below the rim and bake until puffed and golden, about 18 to 20 minutes. Remove from the oven, let cool slightly in the tin then transfer the cupcakes to a wire rack.

Meanwhile, puree the strawberries in a blender or small food processor. Place the powdered sugar in a medium bowl. Pour in the strawberry puree and whisk until smooth. Top the cooled cupcakes with the strawberry glaze. Let the cupcakes sit for a few minutes for the glaze to firm up, then serve.

• Recipe from Giada de Laurentiis

Chocolate Chip Mascarpone Cupcakes

Cupcakes:

• 5 ounces unsweetened chocolate, chopped
• 1 cup water
• 1/3 cup mascarpone cheese, at room temperature
• 2 1/4 cups sugar
  
• 1 cup vegetable oil
• 3 large eggs
• 1 tablespoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon fine sea salt
• 1/2 teaspoon baking powder
• 1 cup (6 ounces) semisweet chocolate chips (recommended: Nestle morsels)

Ganache:

• 1 cup (6 ounces) semisweet chocolate chips (recommended: Nestle morsels)
• 2/3 cup heavy whipping cream
• 1/2 teaspoon vanilla extract
• Special equipment: 2 (12-count) muffin pans with paper liners

Directions

For the Cupcakes:

Place an oven rack in the center of the oven and preheat to 325 degrees F.

Combine the unsweetened chocolate and water in a small saucepan over medium-low heat. Stir constantly until the chocolate is melted, about 2 minutes. Cool for 2 minutes. Whisk in the mascarpone cheese until the mixture is smooth.

Beat the sugar, oil, eggs, and vanilla in a large bowl for 30 seconds. Stir in the mascarpone mixture. Whisk the flour, baking soda, salt, baking powder, and chocolate chips in a medium bowl. Add the dry ingredients to the chocolate mixture. Stir until just blended.

Divide the batter among the prepared muffin pans. Bake for 20 to 25 minutes or until a tester inserted into the center of a cupcake comes out with no crumbs attached. Cool the cupcakes completely before dipping, about 1 hour.

For the Ganache:

Place the chocolate chips in a small bowl. Combine the heavy cream and vanilla extract in a small saucepan over medium-low heat. Cook until small bubbles appear on the outside edge of the cream. Pour the hot cream mixture over the chocolate chips. Using a fork, gently stir until all the chocolate is melted and the mixture is smooth.

Dip the tops of each cupcake in the ganache and transfer to a baking sheet. Place the dipped cupcakes in the refrigerator to set, about 15 to 20 minutes. Allow cupcakes to return to room temperature before serving.

Cook's Note: For puffier cupcakes allow the batter to rest in the muffin pans for 20 minutes before baking.

*Recipe from Giada de Laurentiis

(she's one of my favorites and has lots of great Italian recipes)

Halloween Treats

I think this is a really cute idea for a Halloween Party. I love displaying things in jars and the pumpkins are decorated with candy!
Marthastewart.com

Halloween Whoopie Pies
by Marthastewart.com
I made these last year for Halloween and they are good, but very sweet!

No Bake Cheesecake
by marthastewart.com

Halloween Blondies
by marthastewart.com

Halloween Cupcakes
by countryliving.com

Loaded Oatmeal Cookies

I love oatmeal cookies and these are soo good, loaded with lots of extras!

Ingredients

• 1/4 cup butter, softened
• 1/2 cup packed brown sugar
• 1/3 cup granulated sugar
• 1 tsp. ground cinnamon
• 1/2 tsp. baking soda
• 1/8 tsp. salt
• 1 egg
• 1 tsp. vanilla
• 3/4 cup all-purpose flour
• 3/4 cup rolled oats
• 1/4 cup flax seed meal
• 1/4 cup wheat germ
• 2 oz. dark chocolate, finely chopped
• 1/4 cup dried cranberries
• 1/4 cup chopped walnuts, toasted

Directions

1. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, cinnamon, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in flour. Stir in rolled oats, flax seed meal, wheat germ, chocolate, cranberries, and walnuts (dough will be a little crumbly).

2. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake for 9 to 11 minutes or until tops are lightly browned. Let cookies cool on cookie sheet for 1 minute. Transfer cookies to wire rack to cool. Makes about 30 cookies.

Recipe found at BHG.com

Blueberry Pie

Blueberry Pie

• 4 cups of blueberries
• 1/3 cup sugar
• 1/4 cup flour
• 1 1/2 tablespoons lemon juice
• 1/4 teaspoon cinnamon
• pie crust (i use the Pillsbury pie crust)

Preheat oven to 450 degrees. Combine the sugar, flour, lemon juice, and cinnamon. Sprinkle over the blueberries and stir gently until berries are covered. Let stand for 15 minutes. Prepare pie crust and turn the fruit into the pie shell. Cover with crumbs (recipe below). Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees and bake for 35 to 40 minutes or until golden brown. Serve warm with vanilla ice cream.

Crumbs:

• 3/4 cup flour
• 5 tablespoons of butter
• 1/3 cup sugar

Place the flour, butter and sugar in a bowl and cut together using a pastry blender or a knife.

Double-Ginger Bundt Cake

Double-Ginger Sour Cream Bundt Cake with Ginger-Infused Strawberries

Cake:

• Softened Butter (for brushing bundt pan)
• 1/2 cup raw sugar (or turbinado sugar)
• 2 1/4 cups all purpose flour
• 4 teaspoons ground ginger
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temp
• 2 cups sugar
• 4 large eggs
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 1 cup sour cream
• 1 cup chopped crystallized ginger

Ginger-Infused Strawberries:

• 1 2-inch piece fresh ginger, peeled, very thinly sliced
• 2/3 cup water
• 1/2 cup sugar
• 2 teaspoons fresh lemon juice
• 2 quarts fresh strawberries, hulled, halved (about 8 cups)
• Sliced fresh mint leaves (optional)

CAKE:
Position rack in center of oven and prehead to 350 degrees. Brush softened butter generously all over inside of a 12-cup Bundt pan. Sprinkle raw sugar over butter in pan, tilting pan to coat completely.
Whisk flour, ground ginger, baking powder, and salt in medium bowl. Using electric mixer, beat 1 cup butter in large bowl until smooth. Add 2 cups sugar; beat on medium-high speed until blended, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Beat in 1 egg yolk and vanilla, stopping to scrape down bowl as needed.

Add flour mixture in 3 additions alternately with sour cream in 2 additions, beating on low speed just until blended after each addition. Mix in crystallized ginger. Spread batter in pan, being careful not to dislodge sugar.
Bake cake until top is light brown and tester inserted near center comes out with a few small crumbs attached, about 55 minutes. Transfer to rack; cool in pan 15 minutes. Gently tap bottom edge of pan on work surface while rotating pan until cake loosens. Place rack atop pan and invert acke onto rack; remove pan. Cool completely.

GINGER-INFUSED STRAWBERRIES:
Combine first 4 ingredients in small saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Boil until mixture is reduced to scant 1 cup, about 4 minutes. Remove from heat; cool ginger syrup to room temperature (do not strain). **Can be made 2 days ahead. Cover and Chill.
Place berries in medium bowl. Strain ginger syrup. Pour over berries and toss. Cover; Chill at least 1 hour.
Cut cake into slices and place on plates. Spoon berries with syrup alongside. Sprinkle with mint, if desire, and serve.

Homemade Ice Cream Sandwiches

If you love peanut butter and love chocolate then you have to try these ice cream sandwiches! They require a bit of work, but it is worth it in the end! Soo Good!!!

Ingredients:

Makes about 3 dozen

Vegetable-oil cooking spray
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
11 ounces (2 sticks plus 6 tablespoons) unsalted butter, room temperature
7 ounces unsweetened chocolate
2 2/3 cups sugar
4 large eggs
2 teaspoons pure vanilla extract
Peanut Butter Ice Cream

Directions

• Preheat oven to 350 degrees. Coat two 13- by-18-inch rimmed baking sheets with cooking spray, line with parchment, and spray parchment.
• Whisk flour, baking powder, and salt in a medium bowl. Melt butter and chocolate in a large heatproof bowl set over a pot of simmering water, stirring until smooth. Remove from heat, add sugar, and stir until dissolved. Stir in eggs, 1 at a time, and then stir in vanilla. Stir in flour mixture until just incorporated. (Do not over mix.)
• Divide batter between pans. Use an offset spatula to spread batter into thin, even layers. Bake, rotating pans once, until batter just begins to set, 8 to 10 minutes. (The surfaces will look dry, and testers inserted in the centers will come out wet.) Let cool completely in pans on wire racks.
• To assemble, place the flat side of a large wire rack over 1 brownie, and invert rack, brownie, and pan together. Remove pan and parchment. Repeat with remaining brownie. Place a clean rimmed baking sheet over 1 brownie, and invert pan, brownie, and rack together. Remove rack. The brownie should be in the pan, top side up.
  Spread ice cream in a smooth, even layer over brownie in pan. Align pan lengthwise with remaining brownie on rack, and use rack to quickly and carefully flip brownie onto ice cream. Remove rack. Press top brownie gently. Cover and freeze until firm, at least overnight (or up to 1 week).
• Uncover, and cut into squares. Serve immediately (or cover and freeze ice cream sandwiches overnight).

Peanut Butter Ice Cream Recipe


Ingredients
Makes 4 cups
2 cups heavy cream
2 cups whole milk
1 cup salted cocktail peanuts
6 large egg yolks
2/3 cup sugar
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
1 cup chunky peanut butter


Directions

• Heat cream, milk, and peanuts in a medium saucepan over medium heat until bubbles begin to form around edges. Remove from heat, cover, and let steep at room temperature for 3 hours (or refrigerate overnight).
• Prepare an ice-water bath. Uncover cream mixture, and reheat until hot but not boiling. Whisk yolks, sugar, and salt in a large bowl. Add cream mixture in a slow, steady stream, whisking constantly until well combined. Return mixture to saucepan, and stir constantly over medium heat until thick enough to coat the back of a spoon, about 8 minutes. (Do not let the mixture come to a simmer.)
• Strain through a fine sieve into a bowl. Discard solids. Set the bowl in the ice-water bath.
• Stir in vanilla, and let cool, stirring occasionally, until cold, about 20 minutes.
• Freeze mixture in an ice cream maker according to manufacturer's directions. Transfer to a large bowl, and fold in peanut butter until ice cream is swirled. Use immediately, or freeze for up to 1 week. 

 

Recipe via Martha Stewart