Vanilla Cream Cheese Frosting:
My sister makes these amazing cupcakes and frosts them with Vanilla Cream Cheese Frosting. The best part is the frosting so here is the recipe. Enjoy!
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup butter, softened
- 2 tablespoons sour cream
- 2 teaspoons McCormick Pure Vanilla Extract-16 OZ (affiliate link)
- 1 (16 ounce) box confectioners’ sugar
1. Beat cream cheese, softened, butter, sour cream and McCormick® Pure Vanilla Extract in large bowl until light and fluffy
2. Gradually beat in confectioners’ sugar until smooth.
3. Frost with Vanilla Cream Cheese Frosting.
Mint Oreo Chocolate Truffles
Mint Oreo Truffles Ingredients
Time: 2 hours
When: Dessert | Big Dinner | Potluck
I learned a few tips making this recipe:
- Melt the chocolate in a double boiler (or use two pots on top of each other)
- Do NOT get any water on the chocolate chips or it will turn out clumpy when melting (wipe your pot dry)
- Quickly dip the oreo balls into the melted chocolate before it turns clumpy
- 1 Pack Mint Oreo’s (14.3oz)
- 1 bar cream cheese (8oz)
- 2 packs chocolate chips (~24oz total)
- Grind oreaos in a blender or magic bullet
- Add cream cheese and mix together oreos and cream cheese by hand into a BIG ball.
- Freeze for 30 minutes.
- Turn big ball into small balls. Freeze for 30 minutes.
- Melt chocolate chips using a double boiler or the microwave
- Drop the small ball of oreo goodness into the pot of chocolate. Remove with spoon.
Recipe inspired by imgr
My Zia (aunt) baked this amazing cake for easter and I really wanted to share the recipe!
- your favorite cake
- your favorite icing
- 22 (.49 oz. size) Kit Kat bars (I bought 3 packs of 8 of the snack size)
- sweetened coconut flakes (I used about 1/3 to 1/2 of a 14 oz. bag)
- green food coloring
- Cadbury Mini Eggs
1. Bake your favorite cake recipe for a two-layer, 8″ or 9″ cake. (For this cake, I used Duncan Hines yellow cake mix.) Make sure to even out your layers so there’s some room left at the top for your coconut.
2. Frost with your favorite icing. (For this cake, I used Duncan Hines chocolate icing.)
3. Press the Kit Kat bars around the cake gently.
4. Place the coconut in a zippered plastic bag. Add drops of green coloring (I used 4) and close the bag. Shake until the color blends evenly. Add more coloring if necessary.
5. Sprinkle the coconut over the top of the cake. Add the mini eggs.
6. Tie a ribbon around the Kit Kat bars.
Inspired by sohowsittaste.com
Time: 30 – 40 Minutes
When: Dessert | Big Dinner | Brunch
I made this dessert for a company dinner and it was a favourite among the group. As a relatively simple dessert that requires few ingredients I suggest it for any small to medium sized get together. For larger groups this dessert cannot feed more than 7 people.
The hardest part is thinly slicing 3 apples (a sharp knife helps – thanks Mr. Wong!). Also, I used too much sugar so be careful not to overdue it. Lastly, serve warm and with ice cream!
- 250g puff pastry
- 3-4 Braeburn apples
- 20g unsalted butter, melted
- 1-2 tbsp golden caster sugar
- Icing sugar to dust
1.Heat the oven to 200˚C/Gas 6. Roll out the puff pastry thinly on a lightly floured surface to a 2mm thickness. Using a 13cm plate or saucer as a guide, cut out 4 rounds and place on two large baking sheets. Prick the pastry all over with a fork to stop it puffing up.
2. Peel, core and thinly slice the apples.
3.Arrange the apple slices in a circle on top of the pastry discs, overlapping them slightly, placing 2 rings in the middle to finish. Brush them with melted butter and sprinkle with a fine layer of caster sugar.
4.Bake the tarts for 10 -15 minutes until the pastry is cooked. Dust with icing sugar and glaze with a blow torch.
5.Serve the tarts warm, with a scoop of caramel ice cream.
Recipe by Gordon Ramsay
Time: 1 Hour
When: Dessert | Snack | Breakfast
The muffins stuck a little but aside from that minor set back they tasted great.
- Follow the recipe. Measure the ingredients or the muffins may not rise
- Serve warm for best taste
- 300g self-raising flour, sifted
- 1 tsp baking powder
- 1 tsp ground cinnamon
- Pinch of sea salt
- 125g light muscovado sugar
- 250ml whole milk
- 2 free-range eggs, beaten
- 100g butter, melted
- 2 small ripe pears, peeled, cored and cut into small pieces
- 100g crunchy granola
1. Preheat the oven to 180ºC/gas mark 4 and line a couple of muffin trays with Paper Cases (affiliate link).
2. Sift the flour, baking powder, cinnamon and salt into a large bowl, then stir in the sugar. Whisk the milk, eggs and butter together in a large jug, then pour into the dry ingredients and mix well. Stir in the pears and half the granola.
3. Divide the batter between the muffin cases, and sprinkle the top of each one with the remaining granola.
4. Bake for 25–30 minutes, or until a skewer inserted into the middle of the muffins comes out clean. Leave to cool for 5 minutes before serving warm or at room temperature.
Recipe from Christmas with Gordon Ramsay
Time: 1 Hour
When: Dessert | Sweet Snack
- The hardest part is making the pomegranate caramel sauce. Watch a YouTube video on how to make caramel sauce before trying this
- Do not add rum if you do not like the taste
- If you cannot find sheets of gelatine, you can use powdered gelatine
- Caster sugar is super fine sugar
- Panna cotta comes in many different flavours including honey, berries, tiramisu, lemon etc. – try making different ones
- 2 medium sheets leaf gelatine (11 x 7.5cm)
- 250ml double cream
- 50g caster sugar
- 50ml milk
- 15ml dark rum, or to taste
- Block of good-quality dark chocolate, for grating
FOR THE GLAZE:
- 20g caster sugar
- 275ml pomegranate juice
1. Soak the gelatine in a shallow dish of cold water for a few minutes. Meanwhile, put the cream, sugar, milk and rum into a saucepan and slowly bring to a simmer. Heat gently for 30 seconds, then remove the pan from the heat. Taste for flavour, adding a little more rum if you wish.
2. Squeeze the gelatine leaves to remove excess water, then add them to the cream mixture and stir until fully dissolved. Tip the mixture into a jug.
3. Now pour into four individual glass dishes, leaving enough room for the glaze. Leave to cool, then place the glasses in the fridge to set for at least two hours, or overnight if preparing ahead.
4. To make the pomegranate glaze, heat a dry frying pan.Tip the sugar into the hot pan followed by the pomegranate juice. Bring to the boil and allow to bubble for 10–15 minutes, until thickened to a sticky, syrupy glaze. Pour into a small jug and leave to cool completely.
5. Pop the chocolate in the freezer for 10–15 minutes before serving. Pour the cooled pomegranate glaze on top of the chilled panna cottas. Take the chocolate from the freezer and draw a small straight-edged knife along the flat side of the bar to make curled shavings. Top each panna cotta with chocolate shavings to serve.
Recipe from Christmas with Gordon Ramsay
Time: 30 Mins.
When: Dessert | Snack
Desserts for one or two have to be really easy or else you won’t bother. This griddled pineapple strikes just the right balance. It can be ready in minutes and adds another dimension to a familiar fruit. To test if youth pineapple is ripe, try pulling a leaf from the top. It should come out easily. If it doesn’t, leave the pineapple in the fruit bowl for a day or two and try again.
The caramel sauce is the hardest part about this recipe, making this sauce has been hit or miss for me. I have made this sauce about 10 times for other recipes but have yet to perfect it every time. Sometimes it comes out perfect and other times it sticks to the pan!
- To get the grill marks on the pineapple make sure to press down hard while grilling
- Add ice cream on the side – it would go well with the hot pineapple
- Be careful with the caramel sauce as it sticks to the pan I suggest watching a YouTube video on how to do this
- 1 ripe pineapple
- 4 tbsp caster sugar, plus a little extra for sprinkling
- 1 vanilla pod, seeds removed
- Pinch of Chinese five-spice powder
- 20g butter, cut in half
- 150ml double cream
- First prepare the pineapple. Using a serrated knife, cut off the top and base, then cut the pineapple into 8 long wedges. Cut along the inside edge of wedges to remove the core. Slice between the flesh and the skin as you would a piece of melon but leave the last 2cm of skin attached.
- Heat a griddle pan. Place the pineapple wedges in the hot pan, pushing the fruit against the griddle bars to help it colour. Cook for 2 minutes on each side until marked. Sprinkle over a little caster sugar 1 minute before the end of cooking to glaze the fruit.
- To make the caramel, tip the 4 tablespoons of caster sugar, the vanilla seeds and five-spice powder into a heavy-based frying pan and cook over a medium heat for 3-4 minutes until the sugar has dissolved and is turning a dark golden brown. Remove from the heat, add the butter and 2 tablespoons of the cream. Shake the pan to melt the butter, whisk to combine, and then add the remaining cream.
- To serve, drizzle the caramel sauce over the pineapple wedges and serve immediately.
Recipe from Gordon Ramsay’s Ultimate Cookery Course
Time: 10 Mins.
Difficulty: Very Easy
When: Big Dinner | Group | Night
This recipe is a simple refreshing drink for your long day or get together. I tried this recipe twice to perfect it and my suggestions tell all.
- Use 7 Up instead of ginger ale or club soda. The lemon and citrus flavours make this drink much better!
- Do not use brandy or rum most people will not like it. Stick to the wine my fellow Italian.
- I added pears but I would try apples
- Ensure to use a container that has a filter for the spout to catch the pulp from the oranges and lemon
- Put two or more wedges of fruit in each glass
- Ensure to chill over night
- 1 Bottle of red wine (Cabernet Sauvignon, Merlot, Rioja reds, Zinfandel, Shiraz)
- 1 Lemon cut into wedges
- 1 Orange cut into wedges
- 2 Tbsp sugar
- 1 Shot brandy
- 2 Cups 7 Up
ginger ale or club soda
Pour wine in the pitcher and squeeze the juice wedges from the lemon and orange into the wine. Toss in the fruit wedges (leaving out seeds if possible) and add sugar and brandy. Chill overnight. Add ginger ale or club soda just before serving.
If you’d like to serve right away, use chilled red wine and serve over lots of ice.
Addition ideas: sliced strawberries, peaches, handful of fresh blueberries, raspberries, kiwi, a shot or two of gin, brandy or rum, a cup of ginger ale, citrus soda pop or lime juice.
Recipe from Deaf Chef at Large
Time: 10 minutes
Difficulty: Very Easy
When: Dessert | Anytime | Surprise
I love this dessert for three simple reasons: simple, impressive and tastes heavenly.
- Serve immediately or the ice cream will melt and the caramel will stick
- The proportions are not fixed. Add more sugar to make it sweet. Add more rum if you’re a boozy.
- Wash the dishes as soon as possible because the caramel will start to stick
- Sugar – 1 cup
- Butter – 2 TBS
- Chili finely sliced – (1-2)
- Brown Rum – nice sized glug
- Coconut Milk – 1/4 cup
- Vanilla Ice Cream – several scoops
Add the sugar to a hot pan over medium heat and caramelize. Slice bananas add to pan, and coat them in the caramel. Add butter and allow to melt. Add the finely sliced chili if you like it hot, and stir. Pour in the rum, and flambe (set it on fire – carefully). Add coconut milk and twirl.
Spoon bananas into serving dishes and top each serving with a scoop of Vanilla Ice Cream.