Apple Gooey Cake

Apple Gooey Cake

This cake is a family fav and so worth the trouble. It’s got two steps, but otherwise is very straight forward. It feeds a lot of people, mostly because it is quite rich. A small portion goes a long way!

Apple Gooey Cake

Category: Cakes & Pies, DESSERTS

Apple Gooey Cake

Ingredients

  • Cake:
  • 2 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 cup unsalted butter, melted
  • 2 cups sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup buttermilk
  • 1 Granny Smith apple, finely chopped
  • 1/2 cup chopped pecans
  • Cream Cheese Topper:
  • 1 (8 oz.) cream cheese
  • 2 eggs
  • 3 cups powdered sugar
  • 1/4 cup oatmeal

Instructions

  1. Preheat oven to 350°.
  2. Grease a 9×13 pan.
  3. Mix dry ingredients (flour, baking soda, salt & cinnamon) & set aside.
  4. Melt butter and place in a large bowl.
  5. Mix in sugar, vanilla & eggs.
  6. Add in buttermilk and mix.
  7. Now, add in the flour mixture & mix thoroughly.
  8. Fold in chopped apples & pecans.
  9. Spread in prepared pan and set aside.
  10. Now make your cream cheese topper. Beat the cream cheese & eggs.
  11. Add in the powdered sugar & oatmeal. Beat until smooth.
  12. Carefully spoon over the cake batter.
  13. Bake for 45 minutes until lightly golden on top.
http://michellesipsandsavors.com/apple-gooey-cake/

Key Lime Pie Jars

Key Lime Pie Jars

Ok, y’all the temps have been 100+ In Texas! This no bake dessert is perfect for satisfying your sweet tooth. You’re gonna love this easy & refreshing dessert!

Key Lime Pie Jars

Category: DESSERTS, Puddings & Parfaits

Key Lime Pie Jars

Ingredients

  • Crumb Crust:
  • 1 cup graham cracker crumbs
  • 3 TBS melted butter
  • 3 TBS sugar
  • Pie Filling:
  • 1 cup heavy cream whipped until stiff peaks form
  • 1 (8 oz) cream cheese, softened
  • 1 tsp vanilla (I used Nielsen Massey)
  • 1 (14 oz) sweetened condensed milk (I used low fat)
  • 3/4 cup fresh lime juice (I used key limes & regular limes)
  • Garnish: Fresh whipped cream sweetened with a bit of sugar & a dash of vanilla

Instructions

  1. Combine the graham crackers, melted butter & sugar. You will need 10-12 cups or jars. Spoon 2-3 TBS of the mixture into cups or jars. Press down with the bottom of a cup of a spatula. Refrigerate while you prepare the remaining ingredients.
  2. Using a hand mixer, blend the cream cheese & vanilla, until combined.
  3. Slowly add the sweetened condensed milk to the cream mixture. Beat until smooth.
  4. Add the lime juice to the cream cheese mixture. Blend until smooth.
  5. Add the stiff whipped cream to the cream mixture and beat slowly until smooth.
  6. Spoon cream mixture on top of the graham cracker crust. Cover with plastic & refrigerate for at least 2 hours or over night.
  7. When ready to serve top with sweetened whipped cream & a lime wedge.

Notes

http://NielsenMassey.com provided the vanilla for this recipe.

This recipe makes 8-10 small jars.

http://michellesipsandsavors.com/key-lime-pie-jars/

Boston Cream Pie

Boston Cream Pie

This is my rendition of Boston Cream Pie. It was first created for the grand opening of Boston’s Parker House, now known as the Omni Parker House. As you can see it’s not a pie. It’s a vanilla cake filled with pastry cream and topped with chocolate ganache. At the Omni they spread some of the pastry cream on the sides and press almonds onto it. My hubs loves this dessert, so he usually gets it for his birthday or Father’s Day. Enjoy!

Boston Cream Pie

Category: Cakes & Pies, DESSERTS

Boston Cream Pie

Ingredients

  • 1 Vanilla Box Cake (I use Betty Crocker SuoerMoist Vanilla Cake Mix)
  • Pastry Cream:
  • 3/4 cup sugar
  • 1/4 cup flour
  • Dash salt
  • 1 1/2 cups milk
  • 6 egg yolks
  • 1 tsp vanilla
  • Chocolate Ganache:
  • 1 cup cream
  • 8 oz. chocolate chips
  • White Ganache:
  • 1/2 cup cream
  • 4 oz. white chocolate chips
  • Garnish: 2 cups sliced almonds

Instructions

  1. Prepare & bake the cake according to package directions. Sub water for milk. Use two 8 or 9 inch cake pans. Let cake completely cool.
  2. Prepare pastry cream by sifting sugar, flour and salt together. Place in medium pot with milk. While whisking, heat on medium until thickened. Remove from heat.
  3. Add a bit of the hot mixture to your egg yolks. Whisk and then add to hot mixture, whisking until incorporated.
  4. Place pot back on low heat. Whisk constantly, until the cream is a thick pudding consistency. Whisk in vanilla & remove from heat.
  5. Transfer the pastry cream to a glass bowl & chill.
  6. Prepare both ganaches by heating the cream until it begins to bubble. Add the chocolate chips and whisk until smooth. Set aside to cool.
  7. Place 1 of the cooled cakes on a serving plate. Cut/shave the top to make it flat. Spoon a generous amount of pastry cream in the middle.
  8. Place the other cake on top. You do not need to shave the top of this one.
  9. Using a spatula, smooth the pudding mixture on the sides. Be sure to fill in any gaps between the layers. Immediately, press the sliced almonds on the sides with your hand. Remove any almonds that have fallen down.
  10. Spoon the cooled chocolate ganache carefully on the top of the cake. Use the leftover sliced almonds to make a neat edge.
  11. Using a spoon or squeeze bottle, make 4 or 5 concentric circles with the white ganache. Use a toothpick to drag through the ganache (from the center to the outer edge) to create the spider web effect.

Notes

I place a dish towel under the cake when I am pressing the almonds. This helps to keep those that fall off from straying too far & making a mess.

http://michellesipsandsavors.com/boston-cream-pie/

Homemade Graham Crackers

Homemade Graham Crackers

I’ve been wanting to make homemade Graham crackers for awhile. After researching a number of recipes, here is what worked well for me. They were a big hit with the family!

Homemade Graham Crackers

Category: Bars & Cookies, DESSERTS

Homemade Graham Crackers

Ingredients

  • 1 cup softened butter
  • 3/4 cup brown sugar
  • 1/2 tsp salt
  • 4 TBS honey
  • 1 1/2 cup all-purpose flour
  • 1 1/2 cup wheat flour
  • 1 tsp baking soda
  • 1 tsp cinnamon

Instructions

  1. In a large bowl, combine butter, brown sugar, salt, cinnamon and honey. Mix until blended.
  2. In a separate bowl, mix together the flours & baking soda. Add to the butter mixture a little at a time. Mix well.
  3. Place the mixture in a gallon bag. Knead in the bag until you form a ball.
  4. Roll out dough between 2 sheets of wax paper to about 1/8″ thickness
  5. Cut the sheet of dough into individual cracker sizes. I used a square biscuit cutter. Use the blunt end of a skewer (a toothpick is too small) to make holes in the crackers.
  6. Carefully move the squares to a parchment lined cookie sheet
  7. Optional: Sprinkle each square with a pinch of cinnamon sugar
  8. Place in freezer for 30 minutes to harden
  9. Preheat oven to 350 degrees
  10. Bake until crackers begin to brown, about 15-20 minutes.
http://michellesipsandsavors.com/homemade-graham-crackers/

Lemon Blueberry Coffee Cake

Lemon Blueberry Coffee Cake

My mom used to have her friends over all the time for a “kaffeeklatsch” and she would serve all kinds of coffee cake. This is one of my favs. It’s moist and bursting with blueberries. Enjoy!

Lemon Blueberry Coffee Cake

Category: Cakes & Pies, DESSERTS

Lemon Blueberry Coffee Cake

Ingredients

  • ½ cup butter, softened
  • zest of 1 lemon
  • 1 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 3/4 cup flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 cups fresh blueberries (rinsed & tossed with 1/4 cup flour)
  • ½ cup buttermilk
  • 1 TBS sugar for topping

Instructions

  1. Preheat the oven to 350 degrees. Grease an 8 inch square pan. I also line it with parchment paper. Set aside.
  2. Cream butter, lemon zest and sugar in a large bowl, until light & fluffy. Add the egg and vanilla. Beat until combined. I used a hand mixer.
  3. Combine the flour, baking powder and salt. Add half of the flour mixture to the batter, and using a spatula fold it in. Add all of the buttermilk & incorporate. Add remaining flour and fold in.
  4. Fold in the blueberries coated with flour.
  5. Put batter in prepared pan. Sprinkle with a tablespoon of sugar.
  6. Bake for 30-40 minutes. Cake is done when toothpick comes out clean.
  7. Remove from oven and let cool.
http://michellesipsandsavors.com/lemon-blueberry-coffee-cake/

Lemon Buttermilk Pie

Lemon Buttermilk Pie

I tweaked my Rustic Buttermilk Pie recipe to make it lemony. Turned out awesome! I just love tart lemon desserts, and this one hits the mark. The dusting of powdered sugar is a nice added touch.

Lemon Buttermilk Pie

Category: Cakes & Pies, DESSERTS

Lemon Buttermilk Pie

Ingredients

  • 1 pie crust (use your favorite recipe or pre-made pie dough)
  • 1 stick of butter, melted
  • 1/4 cup flour
  • 2 cups sugar
  • Grated zest & juice of 1 lemon
  • 3 eggs
  • 1 tsp vanilla
  • Dash salt
  • 1 cup buttermilk

Instructions

  1. Preheat oven to 350 degrees.
  2. Roll out pie dough and place in an 8 inch pie plate. Trim excess & create a nice border. Using a fork, prick the dough evenly to keep it from shrinking during baking.
  3. Mix flour & sugar together.
  4. Add butter, vanilla, lemon zest and juice. Whisk until incorporated.
  5. Add in eggs & buttermilk. Whisk until smooth.
  6. Pour into prepared pie dish.
  7. Bake pie for 20 minutes at 350 degrees. After 20 minutes turn down heat to 325 degrees. Bake for 45-50 minutes, until golden brown on top and firm. It will still be a bit giggly, but when it cools it will firm up.
  8. Dust with powdered sugar & serve.
http://michellesipsandsavors.com/lemon-buttermilk-pie/

Banana Split Pie

Banana Split Pie

DESSERTS

 

My family asks for this dessert for every birthday and special occasion. It really is good, but sometimes I cringe when they ask for it – I think I make it at least 20 times a year. Be careful if you make it – you might find yourself in the same position I’m in – Making it over and over!

Banana Split Pie

Category: Cakes & Pies, DESSERTS

Servings:  12 Servings

Banana Split Pie

Ingredients

  • Crust:
  • 1 1/2 cups flour
  • 2 TBS sugar
  • 3/4 cup cold, cubed butter
  • 1 cup pecans
  • Filling:
  • 1 cup butter, softened
  • 2 eggs
  • 2 tsp vanilla
  • 1 (1 lb) box of powdered sugar
  • Toppings:
  • 1 (8 oz) can of crushed pineapple, drained
  • 1 medium carton of fresh strawberries, roughly chopped
  • 3-4 bananas, chopped
  • Chocolate syrup
  • 1 large container of Cool Whip
  • 1 cup chopped pecans

Instructions

  1. Preheat oven to 350 degrees. Select a 9x13 glass baking dish or a foil pan.
  2. Crust:
  3. Place all ingredients in a food processor. Pulse until combined and crumbly.
  4. Pour the crumb mixture into the pan. Spread evenly and pat down a bit.
  5. Bake for 20-25 minutes, until lightly brown. Remove from oven and cool,completely.
  6. Filling:
  7. Beat butter and eggs. Add powdered sugar and vanilla. Beat until fluffy.
  8. Spread filling on top of cooled crust.
  9. Toppings:
  10. Place pineapple on the filling first. Then layer the strawberries, followed by the bananas. Drizzle the fruit with chocolate syrup.
  11. Cover with Cool Whip and sprinkle with pecans.
  12. Refrigerate for at least 2 or 3 hours, then serve. Can be made a day ahead.

Notes

- I have found that the crust comes out better when using a foil pan.

- It has been my experience that making the crust the day before is very helpful.

- Really drain the pineapple well. I even place the pineapple on a paper towel and squeeze out any extra juice. You don’t want soggy pie!

- Do not drizzle too much chocolate syrup. I just do 4 or 5 passes.

http://michellesipsandsavors.com/banana-split-pie/

Cherry Pound Cake

Cherry Pound Cake

This is one of my favorite recipes from my collection of Southern Living Cookbooks. I just love the cherry flavor and pink color. The original recipe calls for cream cheese frosting, but I think that’s just too rich. I prefer a little icing made from powdered sugar, maraschino cherry juice and milk. This is such a cute cake to make for Valentines Day or Easter.

Cherry Pound Cake

Category: Cakes & Pies, DESSERTS

Cherry Pound Cake

Ingredients

  • Cake:
  • 1 cup butter, softened
  • 1/2 cup shortening
  • 3 cups sugar
  • 6 large eggs
  • 1 (6 oz) jar of red maraschino cherries, drained & chopped (keep juice for icing)
  • 1/2 tsp almond extract
  • 1/2 tsp vanilla
  • 3 3/4 cups flour
  • 1/4 tsp salt
  • 3/4 cup milk
  • 2 drops red food coloring
  • Icing:
  • 2 cups powdered sugar
  • 1 TBS cherry juice
  • 1-2 TBS milk

Instructions

  1. Preheat oven to 300 degrees. Grease & flour a 10 inch tube pan.
  2. Beat butter and shortening until creamy. Gradually add sugar and beat for several minutes. Add eggs, one at a time, until yellow disappears.
  3. Add in chopped cherries & flavorings.
  4. Measure out flour and place in a bowl. Add in the salt.
  5. Mix milk with red food coloring.
  6. Add the flour mixture to the butter mixture, alternating with milk, beginning & ending with the flour mixture. Mix at low speed until blended after each addition.
  7. Pour batter into prepared pan.
  8. Bake at 300 degrees for 1 hour & 45 minutes or until a toothpick comes out clean.
  9. Cool pan on a wire rack. After about 30 minutes, carefully remove from the pan.
  10. While cake is cooling prepare the icing. Combine the ingredients and whisk until smooth. You want the icing to be a little thick so it will form drips down the cake.

Notes

Notes:

Original recipe for the Southern Living 1995 Annual Recipes. I also color the frosting with a bit of red food coloring.

http://michellesipsandsavors.com/cherry-pound-cake/

Easy Apple Galette

Easy Apple Galette

I have never successfully made an apple pie. I can make just about any other kind of pie, but not apple. Isn’t that weird? They always come out watery. But, an apple galette… I’ve got that down. Now, I’m pretty lucky. Our local grocery sells products created by the Texas Pie Company located in Kyle, Texas. So, I just use one of their frozen pie dough pucks to make my galettes and pies. And, that’s what makes this a super simple recipe and 99% fool proof. I hope you try it!

Easy Apple Galette

Category: DESSERTS, Galettes

Servings:  8 Servings

Easy Apple Galette

Ingredients

  • 1 Texas Pie Co. Pie Dough Puck at room temperature (or your favorite pie dough)
  • 4 – 5 apples, peeled, cored and cut into 1/8 inch thick pieces
  • 1/3 cup brown sugar
  • 1 TBS flour
  • Pinch sea salt
  • 1/2 tsp cinnamon
  • 1/2 tsp lemon zest
  • Egg wash (1 egg , whisked)
  • 1 TBS sugar
  • Decorative sugar crystals

Instructions

  1. Preheat over to 400 degrees.
  2. Cut a piece of parchment paper the size of your baking pan.
  3. On a smooth surface, lay out your paper and sprinkle flour on it. Roll out your pie dough into a circle. Dough should be about 1/8 inch thick. Dust off the excess flour. Slide the rolled out dough onto the baking sheet.
  4. Toss your apples slices with the sugar, flour, sea salt, cinnamon & zest in a large bowl.
  5. Pile the prepared apples in the center of the dough. Leave at least 2 inches of dough around all sides. Fold the dough up, so it covers at least 2 inches or more of the filling. Sprinkle the 1 TBS of sugar on top of the exposed apples.
  6. Brush egg wash on the edges of the dough & sprinkle with sugar crystals.
  7. Loosely tent the top of the galette with a piece of foil.
  8. Bake for 30 minutes, then turn the oven down to 350 degrees. Bake for an additional 30 minutes. Remove the tent during the last 15 minutes of baking.
  9. Serve warm with whipped cream, vanilla ice cream or by itself.
http://michellesipsandsavors.com/apple-galette/

Christmas Pavlova

Christmas Pavlova

This basic Pavlova recipe is easy! It gets its Christmas feel from the berries and fruit I selected to top it. A perfect sweet treat for a special celebration.

Christmas Pavlova

Category: Cakes & Pies, DESSERTS

Christmas Pavlova

Ingredients

  • 1 1/4 cup sugar
  • 2 TBS cornstarch
  • 6 egg whites
  • 1/2 tsp cream of tartar
  • 1/4 tsp salt
  • 1/2 tsp vanilla
  • 1 tsp white wine vinegar
  • Whipped heavy cream for garnish
  • Fruit for the topping

Instructions

  1. Line a baking sheet with parchment paper. Draw an 8 inch circle on the paper, ink side down. Preheat oven to 300 degrees.
  2. Whisk the sugar and cornstarch together. Set aside.
  3. In a large mixer with the whisk attachment, beat egg whites until frothy. Add the cream of tartar & salt while continuing to beat on medium high.
  4. Now add the sugar/cornstarch mixture one tablespoon at a time while continuing to beat on medium high. Beat the egg whites until hard peaks form. The mixture will look smooth and shiny.
  5. Add the vanilla extract & vinegar while continuing to beat. Once incorporated stop mixing.
  6. Transfer the prepared egg white mixture to your parchment paper. Carefully place inside the circle & make a shallow well in the center.
  7. Bake for 50 minutes at 300 degrees. Turn off the oven. Leave the Pavlova in the oven with the door ajar for 1 1/2 to 2 hours to finish. While in the oven the cake will collapse & crack a bit. You don’t want it to crack too much, because then you won’t be able to pick up the Pavlova for plating, later.
  8. Move your baked meringue very carefully to a serving dish. Top with whipped cream & fruit. Keep refrigerated.
http://michellesipsandsavors.com/christmas-pavlova/
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