This cake – oh my. It’s perfect for summer (no bake) and most especially for July 4th celebrations.
When I was a teenager, I worked at Dairy Queen where the Banana Split was a special for July 4th weekend. I made so many during my tenure there that I’ve never really had one myself. You know, I was completely burned out on it.
And when I would make this dessert for the family, I never did eat it. Still burned out on it! Well, all that changed a few years back when I made it for a special work celebration. It is absolutely delicious! I truly was missing out all those years.
I have wondered though, why there is no chocolate. I did a quick Google search before posting this and found similar recipes drizzled with chocolate syrup. This is definitely something you can try. Perhaps just have a bottle of Hershey’s on hand and let your family or guests try it.
Either way, with or without chocolate, this dessert will wow everyone who eats it!
Mix graham cracker crumbs and 6 tablespoons softened butter. Pat into 9 x 13 pan. Mix 1/2 cup softened butter, confectioners’ sugar, and egg whites. Beat until smooth. Spread over crumbs. Slice bananas over this layer. Place drained crushed pineapple over banana layer. Spread whipped topping over pineapple and bananas. Sprinkle chopped pecans over whipped topping. Place maraschino cherries over pecans. Refrigerate.
This wonderful dessert is just as delicious as it looks. And it’s a perfect time to try it, just in time for Valentine’s Day. The rich chocolate taste with the hazelnut undertones will surely please your special Valentine.
I’ve made this cake on several occasions and it always is a hit. You can even serve it à la mode and definitely with a nice cup of coffee. It can be a bit rich all by itself! But well worth the time and calories!!
4 ounce Semisweet chocolate; melted and cooled (Ghirardelli)
1/2 cup Heavy cream
1 tablespoon Frangelica
4 ounce Semisweet chocolate; Ghirardelli
2 ounce Hazelnuts; whole, toasted and cut in half
Preheat oven to 350 degrees; butter a 9-inch spring-form pan. In a large bowl (preferably metal), whisk the egg whites and salt until stiff. In another bowl, cream the butter and Nutella, then add the Frangelica, egg yolks, and ground hazelnuts. Fold in melted chocolate.
Add a large tablespoon of beaten egg whites to the chocolate batter, and mix gently until well-combined. Fold in the remaining whites, one-third at a time, very gently but thoroughly. Pour into spring-form and bake for 35-40 minutes. Test for doneness by inserting tester, which should come out mostly clean; lightly pressing finger into top to check for a slight bouncing-back; and observing edges beginning to separate from pan. (My cake was done in 35 minutes). Let cool completely, in pan, on a rack.
Toast the hazelnuts in a dry skillet, or toaster oven shaking them around frequently. Do it for about 4 minutes, or until they are lightly browned, then let cool completely. If hazelnuts came with skins on, put them in a towel after toasting and rub around; this will remove most of the skins. Cut in half. (again, I use the pre-chopped hazelnuts from the nut aisle and I didn’t toast them – still scrumptious)
Chop chocolate, and add to sauce pan with heavy cream and Frangelica over medium-low heat. Once chocolate is melted and components are combined, whisk until mixture reaches desired thickness, then cool. Remove rim of cake pan and pour cooled ganache over, spreading lightly to create a smooth, shiny surface, and apply hazelnuts all over.
This cake is at its best when served at room temperature.
Doesn’t that just look scrumptious and oh, so decadent? Well, it is both!
Several years ago I received Martha Stewart’s book, “Martha Stewart’s Cooking School” as a gift one year for Christmas. In it are all sorts of wonderful recipes including one for Chocolate Rum Swiss Roll. This is that recipe adapted using Kahlua (homemade, of course) instead of the rum. I also added a bit of Espresso powder to the cake batter. I like both versions but because I adore coffee, this Kahlua version is my preference.
Try it for an upcoming special dinner or birthday or anniversary. You’ll impress your guests more than you’ll ever know. And don’t be afraid of the “roll”. It’s really quite easy, just follow the directions and you’ll end up with a beautiful cake to showcase your cooking talents!
Adapted from Chocolate Rum Swiss Roll recipe by Martha Stewart, “Martha Stewart’s Cooking School”.
1/4 cup sifted unsweetened Dutch-process cocoa powder, plus more for pan
1/3 cup plus 2 tablespoons sifted cake flour (not self-rising), plus more for pan
1 teaspoon espresso powder
Pinch of salt
3 large whole eggs plus 2 large egg yolks
1/2 cup granulated sugar
4 tablespoons (1/2 stick) unsalted butter, melted and cooled completely
1/4 cup water
1/4 cup plus 1 tablespoon sugar
2 tablespoons Kahlua
1 1/4 cups heavy cream
Prepare oven and baking sheet: Heat oven to 450 degrees, with rack in bottom half. Coat a 12 1/2-by-17 1/2-inch rimmed baking sheet with cooking spray. Line with parchment paper; coat with cooking spray. Dust with cocoa powder and tap out excess.
Combine dry ingredients: Whisk together cocoa powder, flour, espresso powder, and salt in a bowl.
Combine eggs and sugar: Bring about 2 inches of water to a simmer in a medium saucepan. In the heatproof bowl of an electric mixer set over (not in) simmering water, whisk eggs, yolks, and granulated sugar until sugar has dissolved and mixture is warm to the touch. Attach bowl to mixer fitted with whisk attachment; beat on medium-high speed for 2 minutes. Raise speed to high; beat until mixture is pale and thick, about 4 minutes more.
Add dry ingredients: Sift cocoa mixture over egg mixture; using a large rubber spatula, carefully fold. When almost incorporated, pour melted butter down side of bowl; gently fold to combine.
Bake: Using an offset spatula, spread batter evenly into prepared sheet. Bake cake until golden brown and springy to the touch, 6 to 7 minutes. Meanwhile, dust a clean kitchen towel with cocoa powder. Run a knife around sides of cake. Invert onto prepared towel, and remove parchment.
Roll into log and cool: While the sheet cake is still warm, gently roll, starting from one short side, into a log, incorporating the kitchen towel. Let the cake cool completely, rolled. (This will give the cake a “shape memory,” so it will be easier to roll again with filling.)
Meanwhile, make Kahlua syrup: In a small saucepan, combine the water and 1/4 cup sugar. Bring to a boil; reduce heat, and simmer until sugar has dissolved, about 3 minutes. Remove from heat; add Kahlua, then let cool completely.
Fill cake and reroll: Unroll cake. Brush entire surface generously with cooled Kahlua syrup. Whip cream and remaining tablespoon sugar until soft peaks form; spread over cake leaving a 1/2-inch border all around. Roll cake to enclose filling (without towel), starting at a short end. Wrap the towel around rolled cake, securing with clips or clothespins to help retain the shape.
Chill and serve: Refrigerate 30 minutes (or up to 3 hours). Dust with cocoa powder, cut into slices with a serrated knife, and serve.
Another holiday tradition! Ambrosia! And no, this isn’t the Ambrosia with the marshmallows and all that in it. This is just fruit, coconut, and cherries. My Aunt Dee used to serve this at Thanksgiving every year and then my Mom would make it too at Christmastime.
You really don’t need a recipe, it’s just sectioned oranges, basically, with a few other things added in. However you make it, you can certainly make it your own by adding another ingredient ie pineapple or Clementines. You really can’t go wrong!
1/2 cup maraschino cherries; rinsed and dried, stems removed
Using a sharp paring knife, remove the ends of the oranges. Set the oranges on one end and remove the peel by cutting between the peel and flesh, rotating the orange as the peel is removed.
Then, working over a medium bowl, slice between the membranes to remove segments, allowing both the juice and the segments to fall into the bowl. Add the coconut and season with the sugar to taste. Stir to combine. Add cherries, toss to combine. Cover and refrigerate to marinate for 1 to 2 hours. Serve.
During the holidays most every year, I can be found making these wonderful and fragrant Spiced Almonds. You can also use pecans if they are more readily available to you but the almonds very much remind me of the same treat you can find at Falcon’s games or at the Renaissance Festival or usually at many outdoor festivals. They charge an arm and a leg for them so why not make your own at home?
They’re so good and this recipe is so quick to make. And inexpensive if you use almonds. It’s a great snack to have on hand!! Or perfect for a hostess gift!
Combine sugar, cream of tartar, cinnamon, and water. Cook to soft ball stage. Add vanilla and almonds. Stir until almonds are surgery. Pour onto waxed paper and separate almonds. Cool. Store in a covered container.
Okay, so who doesn’t love ice cream? And I mean any time of the year? Well, I do know one person who doesn’t but most everybody does. I LOVE ice cream! And it’s no coincidence that my very first job was at Dairy Queen!
Of course that was a dream job short of having to deal with the tourists. This particular Dairy Queen was located in St. Andrews on the way to the beach in Panama City. Every July 4th holiday they would have a banana split special. I forget what the price was but apparently it was really good because every person driving down Highway 98 had to stop and get one. To this day, I have yet to have a banana split. I just haven’t ever really wanted to try it – not after making and serving a gazillion of them when I was 16 years old!
Working at the ole DQ did have it’s perks though. My Mom would call me about once or twice a week to ask me to bring a quart of vanilla and/or a quart of chocolate ice cream home. My family loves ice cream too and my Dad especially, would have a dish most every night. The soft serve is the best and only DQ can do it better than everyone else!
I still have an affinity to their ice cream and marvel if the server doesn’t quite get the swirl on the cone quite right. That is their trademark, that beautiful little swirl. They train and train their employees to “pull” that ice cream out of the machine so that the swirl is there and it must be perfect! If not, it goes into the sink and you do it again (no kidding).
This chocolate ice cream recipe is definitely not comparable to DQ’s soft serve but it is really, really, good and is fairly easy. Definitely a recipe to keep as a favorite as I have. Try it and you’ll see!
Place the cocoa powder along with 1 cup of the half-and-half into a medium saucepan over medium heat and whisk to combine. Add the remaining half-and-half and the heavy cream. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
In mixing bowl beat the egg yolks until they lighten in color. Gradually beat in the sugar, occasionally scraping down the beaters and sides of mixing bowl. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Add in the pinch of salt and continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees. Pour the mixture through a mesh strainer and into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract.
Cover container and refrigerate for 4-8 hours.
Pour into an ice cream maker and process according to the manufacturer”s directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.
Don’t those look just scrumptious? They are called Cranberry Tea Cookies. I’m not much for sitting around sipping tea and eating Crumpets but I can guarantee you I could very well be doing just that with these cookies.
They remind me of Pecan Sandies without the powdered sugar coating. I think Pecan Sandies are close to the very first cookie I ever made and boy did my family love them. These tea cookies have the same shortbread texture chock full of cranberries and pecans. I could see how they would pair nicely with a cup of hot tea. I plan to make another batch soon but will substitute dried blueberries instead of the cranberries. Can you imagine how awesome those will be? And then I might try a batch with chopped dried figs, and then perhaps a batch made as thumbprints with some dark chocolate in the center. You get the idea . . . the variations are endless with the basic dough recipe. Just use your imagination.
By the way, I had to look up Crumpets just to see what they are and here is the definition – “Crumpets are the quintessential, afternoon tea treat, served warm with lots of butter. The soft, spongy crumpets we know today, reputedly, come from the Victorian era and are very different from early, flat griddle cakes. It is the extra yeast in the batter which creates the soft texture and the myriad of little holes on the top (so perfect for soaking up the butter).”
They look alot and sound alot like English Muffins to me which, by the way, are in this post. I love making those and you just can’t beat the fresh flavor that comes from making your own.
But for now, try these Cranberry Tea Cookies. They are not difficult and are really, really good! Let me know how you like them!
Cream butter and sugar until fluffy. Add milk and vanilla and mix. Add flour and salt and mix well. Stir in cranberries and pecans.
Roll into two logs, each about 8 x 1½” long. Wrap in waxed paper or plastic wrap and chill for two hours (or overnight) in the fridge.
Preheat the oven to 350F.
Unwrap one roll. Slice cookies about ¼” thick, rolling individually in sugar. You want to be sure to coat the edges just perfectly. Place on cookie sheets lined with parchment. The cookies won’t spread much, so you can place them fairly close together. Bake for 10-12 minutes, checking them after 10 minutes. Do not over bake them. They should look baked and have just a hint of color. You don’t want them to get very brown on the edges or on top.
There is no better chocolate loaf than the one you are looking at right now. It’s moist, very chocolatey with a Guinness undertone that is barely noticed. The glaze is a but more powerful with the Bailey’s but it all marries quite nicely.
The title indicates it’s a “bread” but it’s really much more than that. It’s really a dessert cake. Soft and spongy in texture, and just sweet enough. Paired with a cup of coffee (or a shot of Bailey’s) and it’s the perfect ending to a delicious meal!
Definitely something you’ll want to bake more often than just around St. Patrick’s Day!
Preheat oven to 350 degrees F. Spray a 9×5 pan with baking spray.
In a large bowl, sift together flour, cocoa powder, baking soda, salt, and white pepper. Set aside.
Using a stand mixer (or hand mixer + large bowl), beat butter and brown sugar until fluffy, about 3 minutes. Scrape the edges of the bowl, then mix in egg. Add beer and mix for 30 seconds, just enough to break apart butter mixture into the beer.
Slowly add dry ingredients in with the wet ingredients, mixing gently in between. When all dry ingredients have been added, mix until just combined, when dry ingredients are no longer visible.
Gently fold in chocolate chips and walnuts, then pour batter into prepared loaf pan.
Bake for 45-55 minutes or until a tester comes out clean with a few moist crumbs.
Let bread cool in the pan for 10 minutes, then remove from pan and transfer to a wire rack to cool completely.
In a small bowl, whisk together powdered sugar, Baileys, and cream.
If you’d like the frosting to be thinner, add a small splash of baileys until desired consistency is reached. If you’d like the frosting to be thicker, add 1 tbsp powdered sugar at a time until frosting is thick enough.
Once bread has cooled, drizzle Baileys glaze on top of bread.
Bread can be stored in a sealed container and kept on the counter for up to 5 days.
Yes, the chocolate covered strawberry is the world’s most perfect dessert. It encompasses chocolate (and who doesn’t love chocolate?) and strawberries (and who doesn’t love strawberries?) and it’s so fast and easy to accomplish.
In just a few minutes, you, too can whip up these special delights for your family, love of your life, or as is the case with me (sad to say), your co-workers!! Ideally you will want to make these the day they are to be served.
I start with the biggest, freshest strawberries I can find. Usually Sam’s Club has some beauties but lately I have found the best ones at my local grocery, Kroger.
I then melt almond bark, purchased from the same grocery, Kroger, and located on the isle where baking supplies can be found.
Depending on how many strawberries I have will depend on how much of the bark I melt. I usually use the microwave to melt it and do it in 1-2 minute increments, stirring in between, to be sure it doesn’t burn.
I use white almond bark and chocolate almond bark and dip strawberries in either. Immediately after dipping, decorate with crushed peanuts, candy sprinkles or flaked coconut or drizzle with the opposing color almond bark. Let dry on parchment paper. Store in a cool, dry location.
It’s truly so easy and so decadent that the recipient of the fruits of your labor will honestly think you spent all night in the kitchen when, in fact, it was only minutes.
As a child, I used to go deer hunting with my Dad. Well, let’s clarify that – I would go with him as we rode through the woods in his truck while he scouted for deer. He never did “hunt” while I was with him, not that I remember anyway.
As for me, I would usually fall asleep in the seat and never did see any deer in the woods, not until I was an adult. But the fun was driving through the woods on those little dirt roads, driving over those little wooden bridges (sometimes it was simply a few 2 x 4s put together) and enjoying the donuts Daddy would get at Dan-D-Donuts that morning.
Which leads me to the delightful coconut donut! In that box of donuts was always a coconut donut which I loved and still do to this day. There’s coconut cake we all love as well, right? Well, this coconut pound cake is a mixture of the two and is so wonderful – flavorful and moist. If you occasionally need a coconut “fix”, this is your cake!
Preheat oven to 350 degrees. Butter and flour a 4½-by-8½-inch loaf pan. Whisk together flour, baking powder, and salt. In a large bowl, using a mixer, beat butter and granulated sugar on medium-high until light and fluffy, 8 minutes, scraping down bowl as needed. Add vanilla, then eggs, one at a time, beating well and scraping down bowl. With mixer on low, add flour mixture in 3 additions, alternating with two ½-cup additions buttermilk, and beat until combined. With a rubber spatula, fold in 1¼ cups coconut.
Transfer batter to pan and bake until a skewer inserted in center comes out with a few moist crumbs attached, 60 minutes. Let cool in pan on a wire rack set in a rimmed baking sheet, 1 hour. Remove cake from pan and let cool completely on rack. (Store at room temperature, wrapped in plastic, up to 4 days.)
Whisk together confectioners’ sugar and remaining 2 tablespoons buttermilk. Drizzle over cake and sprinkle with remaining ¼ cup coconut.