Ice cream layer cake

I’m always making desserts and not all of them are scratch recipes.

We all take short cuts even though we prefer making recipes from scratch.  Here’s one I made today and I used a box cake mix I had handy.  Use any cake mix you might enjoy and you certainly can change the flavor of the ice cream as well!

1 - box chocolate cake mix made according to directions.

I-pint Heavy whipping cream or Large cool whip

If using heavy cream, add I tsp. vanilla and approximately 4 tablespoons of powdered sugar and BEAT until stiff peaks form.

Topping of choice.  I used mini chocolate morsels.

Spray bottom of (2) 13x9 inch pans with cooking spray.

***I used disposable cake pans for convenience.

Batter will be thin.  Pour equal amounts into pans spreading evenly.

Heat oven to 350 degrees.

Bake for approximately 20 to 30 minutes or until toothpick inserted comes out clean.

COOL COMPLETELY!!!

Place approximately 2 cups Vanilla ice cream softened on one (1) pan.  

It is easy to spread if softened a little. I let mine out for 10 minutes and kept stirring until slightly softened.

Place the other cake on top of the ice cream and push down gently.

Spread either heavy whipping cream or cool whip all over cake.  Top with your favorite topping.

Place in freezer at least an hour to set.  Using a large blade knife cut into generous pieces.  Yummy!

I spread beaten heavy cream all over the cake and topped with morsels.  

****NOTE:  in center you can put thinly sliced bananas or your favorite nuts along with the softened ice cream.

Baked apples

Welcome to fall.  I have many recipes using Apples.  Here is one of many.

 Note: I used Gala apples for this recipe but Pink lady as well as many other apple varieties can be used.

I wouldn’t use  a Delicious Apple because it is more of an eating apple as opposed to a baking apple.

Enjoy!

Fall easy any day dessert.

6 washed and cored apples.  Use small spoon or apple corer to 

Remove seeds.

Place washed apples in a square baking dish. I used a 9”x9” glass baking dish.

Fill pockets with approximately 1 tsp. Brown sugar and Sprinkle of cinnamon. Top with pat of butter.

Note: you can also add chopped pecans or walnuts to inside too!

Boil 3/4 cup water.  Place carefully into baking dish next to apples.

Bake 35 to 40 minutes without over baking.

Spoon juice over apples and serve alone or with a scoop of vanilla ice cream.

Enjoy!

No Bake CHEESECAKE

Happy Day to everyone.  

3/30/24 new pictures 

Here's a great dessert that is perfect for those of us who need a quick dessert.  It can be ready to eat in as soon as an hour.  I did leave mine to set for 3 hours. M.j.

I don’t remember the last time I made this but it’s so easy and soooo delicious.  Great for easy and no fuss deserts.

I made my own crust but certainly use a prepared graham cracker crust for your convenience.  Yummy!

1  9 inch graham cracker pie crust(Today I made my own crust)**Recipe on side of box.

12 oz. Cream cheese softened

2/3 cup sour cream

1 cup powdered sugar

1 tsp. vanilla

Beat cream cheese and sour cream in a medium bowl until fluffy

Beat in powdered sugar and vanilla until smooth

Using a spatula place all above in prepared crust

Refrigerate for at least 1 hour.

Top with desired topping.  Today I used Cherry Pie filling.

Enjoy!

Cherry bars cookies

This is a Betty Crocker recipe I adapted to my liking.

I didn’t have raspberries but had fresh cherries.

I didn’t have a cookie mix so I made my own.

That’s what is all about on some days and fortunately this recipe came out delicious!

Yummy!

Cookie Base ( Betty’s recipe) 

***Note:  if using Betty Crocker recipe temperature for baking crust is different than my recipe.

1

pouch (17.5 oz) Betty Crocker™ sugar cookie mix

Butter and egg called for on cookie mix pouch

1

tablespoon finely grated lemon

** NOTE:  I used my own cookie base recipe ( M. J. Recipe)

1 stick softened butter

1/3 cup sugar
1 cup flour
1 tsp.. Vanilla extract

Using a hand or stand mixer beat above ingredients.  It will form a soft ball.

Place dough in a 13x9 inch pan.  I used my fingers to gently press into place.  Once spread I placed waxed paper over the dough used a roller to even out.

Turn oven to 450 degrees.  Place crust in oven and bake 8 minutes.  Remove from oven and place cherries spacing apart as shown. ( I pitted and cut the cherries)

Top with below filling and bake according to below directions.


Filling Per Betty Crocker

1

cup fresh raspberries ( I used pitted fresh cherries cut in half )$

3

eggs, slightly beaten

1

cup granulated sugar

3

tablespoons Gold Medal™ all-purpose flour

1

tablespoon finely grated lemon peel 

1/4

cup fresh lemon juice

Powdered sugar

• 1

  Heat oven to 350 degrees.  Use a 13x 9” baking dish 
• 2

  In large bowl, mix Cookie Base ingredients with spoon until soft dough forms. Press into pan. Bake 14 to 16 minutes or until light golden brown. Sprinkle raspberries on crust. Lightly press raspberries into crust.
  
• 3

  In medium bowl, beat 3 eggs, granulated sugar and flour with whisk until well blended. Stir in 1 tablespoon lemon peel and the lemon juice. Pour evenly over raspberries on crust.
  

  
  
• 4

  Bake 18 to 22 minutes or until center is set. Cool completely, about 2 hours. 
• 5

  When ready to serve, sprinkle top with powdered sugar. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining bars.

Adapted from Betty Crocker recipe

4 ingredient Banana Bread

Food network sends me a lot of recipe links.  I like a lot of them and make some usually to our liking.

This one caught my eye.  Easy and I had a cake mix I had wanted to use before expiration date.

I made adjustments with ingredients.

4 Ripe bananas (I used 3) mashed) kept a few slices for top before mashing.
2 eggs
I box 15 oz. Spice cake mix(*** I used Betty Crocker vanilla cake mix)
3/4 tsp. Ground cinnamon ( ***optional if you are using vanilla cake mix)

Note:  why not try a chocolate cake mix?  Chocolate banana! Yum!And you could add some chocolate morsels if you like!!

My hubby loved it!  Me not as much but in a pinch I say yes!  Especially if you have ripe bananas and a cake mix..

1. Preheat the oven to 350 degrees F. Line a 9-by-5-by-3-inch loaf pan with parchment, leaving a 2-inch overhang on the longer sides.
2. Mash 3 of the bananas with a fork in a large bowl until very smooth, reserving the fourth and least-bruised banana for the bread topper. Whisk in the eggs and cake mix until just combined and no lumps remain.
3. Transfer to the prepared loaf pan, smoothing out the top with a small offset spatula. Slice the remaining banana in half lengthwise, ( I used slices)then place the halves cut-side up on top of the batter, with the curves facing each other. Bake until deep golden brown and a toothpick inserted in the center comes out clean, about 50 minutes.
4. Transfer the loaf pan to a wire rack to cool slightly, about 10 minutes. Run a knife or offset spatula around the edges of the pan, then invert the banana bread onto the wire rack and cool completely.  Enjoy!

Coconut Dream cookies

•  Today it seems my computer is not handling the margins correctly so I'm going to get right to the point and share this very good coconut cookies recipe. Enjoy!

•  3/4 Cup sugar
• 1 egg
• 1 tsp. vanilla
• 1/2 cup of firm coconut oil
• 1 cup flour
•  1/2 tsp. baking powder
• 1/2 tsp. salt 
• 1 cup chocolate chips
• 1 cup sweetened coconut

• Preheat oven to 325º F. Line baking sheets with parchment paper or a non-stick baking mat.  Cream together the coconut oil (or shortening) and sugar until light and fluffy with an electric mixer. Mix in the egg and vanilla.
•  In a medium bowl, whisk together the flour, baking powder and salt. Mix into the shortening and sugar mixture. Stir in chocolate chips and coconut flakes.
• 
  
• Drop cookie dough by the tablespoon onto prepared baking sheets, leaving about 1½-inches between each cookie. Bake for 12-15 minutes until the cookies have turned lightly brown and are set. Allow to cool completely. Store in an airtight container.




Adapted from Add a pinch . Com

Another peach cobbler

Here’s my easy recipe for a bar type peach cobbler.  Easy to cut in squares after cooling or you can spoon it warm with some vanilla ice cream. Enjoy!

Sprinkle with a little ground cinnamon if you would like.

I was just playing with a basic recipe...

4 large fresh peaches cleaned and diced

1/2 cup white sugar 

1/4 cup brown sugar 

2 T lemon juice

2 T water

Stir gently.  Set aside 

4 T melted butter

1 cup Bisquick 

1 cup milk

1/4 cup sugar 

1 tsp. Vanilla 

Cinnamon optional

Melt butter and place ins 13 x9 inch baking pan.

Turn oven on to 350 degrees

Place Bisquick, milk and sugar in a bowl and whisk until blended.  It will be s thin batter.

Pour batter into casserole over melted butter .

Place peaches gently on batter.  Do not mix.

Place in oven in a 13 x9 inch baking dish and bake for approximately 1 hour.  Check after baking 45 minutes and if not browned place back in oven until top is nicely browned.  Center should be set but still soft.

Enjoy!    

It won’t last long cake

Hi everyone!  When making this recipe I cut back on sugar to 1 cup.

A new cake recipe.

It's very good. It's moist and it has fruit in it. There isn't anything better than a few ingredients that combined make for a great dessert. In a way it reminded me somewhat of a spice cake.  Personally I would cut back on the amount of cinnamon.

Easy to make cake in a bunt pan or 13x9.  Top with a sprinkle or two of powdered sugar and it makes a great cake to have with a cup of tea or coffee.

Enjoy!

8/24/17

Add caption

IT WON'T LAST CAKE

Ingredients:

3 cups all-purpose flour

1 1/3 cups vegetable oil

11/2 cups white sugar

3 eggs, beaten

1 cup crushed pineapple with juice

1 cup maraschino cherries

2 cups mashed bananas

1 cup chopped pecans or walnuts

1 1/2 teaspoons vanilla extract

2 teaspoons baking soda

1 1/2 teaspoon ground cinnamon

1 teaspoon salt
Powdered sugar(optional)

Directions:

Grease and flour a 9 or 10 inch bundt pan. Preheat oven to 350 degrees F.

Mix all the ingredients together. Pour into prepared bundt pan.

Bake for about 1 1/2 hours at 350 degrees F (175 degrees C).

Adapted from Allrecipes

From my kitchen to yours,

♥   ♥ 

A C B cake!! Quick, Easy dessert!!!!

Re-post 3/22/13

My hubby suggested we invite a friend to dinner tonight!!!!  What to make?  I had to quickly put together an easy meal and dessert.. I decided on my pork medallions with peach salsa.. So easy and it helped that I had a pork filet in the refrigerator.   I had some things in my refrigerator that I was willing to try for a dessert  but thought quickly that a store bought angel food cake would be the base to a dessert I would make..

   Something quick!   I needed to get peaches and  a tomato at the store so I picked up a large angel food cake..  I had instant pudding and ricotta, (just made the cannoli’s and I had some ricotta left) so I put it to work.  I cut the cake in half , made some chocolate instant pudding blended in milk, ricotta, vanilla and layered some  bananas. Topped it with whipping cream and chocolate chips. For a delicious light and easy quick dessert you may like to try it..  Our guest just left and he loved everything..  Mission accomplished.!

Happy Baking and Cooking from my kitchen to yours,

M.J.

1 large angel food cake (I cut in in half).    I’ll show a picture

1 5.9 oz. Chocolate instant pudding

1 ½ cups milk( I used 2 %)

1 tsp. Vanilla

½ cup traditional Ricotta

1  medium to large banana sliced in small slices(reserve a few pieces for top)

½ to ¾ cup mini chocolate morsels

Sifted Hershey’s cocoa (optional)

½ pint heavy cream

Confectioner sugar

Mix on low speed chocolate instant pudding, vanilla, milk and ricotta.. Mix thoroughly until ricotta is blended.   Set aside (Mixture will be a thick consistency but easy to spread).Note: (If it is too thick add a tablespoon more of milk).  Cut angel food cake in half.. Spread pudding mix on cake, lay banana slices.. Put top on cake.  Refrigerate for about 15 minutes..

Topping:

½ pint heavy cream ( 1 pint will be better. It will allow you more to spread)

¼ cup confectioner sugar

½ tsp. Vanilla

Beat until thickened .. Spread on cake.. Top with mini chocolate morsels and a few banana pieces.  Sprinkle sifted Hershey’s Cocoa on top (optional) Refrigerate until ready to serve.. Wonderful!!!

Great Combination!

Slice the cake in half so that there are two equal pieces which are your layers..

.  

Add caption

8/31/11