Archive of ‘Desserts’ category

Churro Cake

churro cake2I am so excited!  I have been waiting for months to be able share this cake with you.  Last November Boy 3 wanted a birthday cake with churros on it.  Specifically he wanted me to write “Happy Birthday Boy 3” with churros on the top of the cake.  Being the quick thinker that I am, I immediately knew that unless I was making him a 3 foot long cake, that idea was not going to work out.  I did, however, promise that I would use them and I’m pretty happy with the results.

AnneOpinion

churro cake 1It’s hard to really call this a recipe.  More like it’s an idea of how to make a delicious and attractive cake for Cinyo de Mayo, a birthday or any other cake holiday you have in your life.

I used a chocolate cake.  I love chocolate and cinnamon together.  The cake can be changed to any cinnamon complimenting flavor you like.

I made a Swiss Buttercream for the frosting and it was divine!  Swiss Buttercream is not as sweet as American and has a wonderful smooth silky texture that you really must try!  It has a meringue base which you then add gobs of butter and flavoring to. (Gobs is a technical term, right?)  Meringue and butter…do I really need to say more?  I recommend using Tessa’s recipe over at Handle the Heat.  She also has a video that makes this frosting felt very doable.  I watch it before I make it, every time, to make sure I don’t miss a step.

To make sure all of the churros where to right height I assembled and frosted the cake and then used a ruler to measure the desired height.  I then measured each churro and placed them around the side of the cake.  I placed the uncut ends face up because, well, it just looked better.  I then sprinkled cinnamon sugar all over the top of the cake.  This, btw, was delightful to eat because it added slightly crunchy texture to the smooth, velvety frosting.

Last, but not least, I decorated the top edge with small stars and piled some of the extra pieces that I had left from cutting the churros, in the middle of the cake, which the boys in my house thought looked like a campfire.

Overall, I was very happy with this cake.  It was delicious, which is most important in my book, and it was easy to decorate.  Something that an amateur cake decorator could do with out much difficulty.

One last thing, where to find churros?  I picked up mine at The Restaurant Depot here in Phoenix.  If you don’t have one nearby, I have also noticed that Trader Joe’s sells churros.  If anyone finds them somewhere else, please comment about it so others know where to find them.  I hope that you have a Happy Cinco de Mayo and that a Churro Cake is in your near future.

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PS- You may also want to try my Churro muffins from last year.  They are one of my all time favorite muffins!

Churro Cake
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Churro Cake
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Fruit Pizza

fruit pizzaYou may have noticed that I’ve been a little MIA from my blog for the last few months.  I didn’t mean to be gone for so long and I don’t have a really good excuse.  This year my oldest started high school and along with that, he started attending a church seminary class every morning before school at 6:00!  Between that, high school football and all of my other boys activities, I just felt like I needed to get things under control and focus on my family.

Last week I laid in bed, composing two different posts and I knew it was time to come back. 🙂  I decided to start with this amazing fruit pizza that I put together last week.  I was asked to bring one to an event at church so I experiment with it early in the week and found that I could not resist it!  I normally can stay away from a treat if I put it out of sight, but not this one!  I swear I was getting it out and cutting a slice every 5 minutes. (in semi related news, I’m pretty sure I’m going to lose my DietBet next week)  It seems like a dessert as irresistible as this is appropriate for my comeback. 🙂  Here’s the details I think you should know.

AnneOpinion

This recipe is made for a half sheet pan.  I have two reasons for this.  One is that everyone will want it and you need to have enough to go around and two, I find it impossible to find a pizza pan these days.

The limeade glaze is what really separates this from other Fruit Pizzas you may have eaten in the past.  It not only adds the delightful zip that only citrus can bring but it also enhances the flavor of all the other fruits.  The glaze is brushed onto the cream cheese frosting.  I like to do more dabbing than brushing so that they don’t start to mix together.  You then place the fruit on and then I like to dab the fruit with the limeade glaze.  Not required, but delicious!

I would put fruit that is in season on your pizza.  Blackberries were on sale here last week, so I used them instead of blueberries.  Canned mandarin oranges and fresh strawberries are always a must for me!  To try and minimize the fruit from staining the cream cheese frosting all around I always gently press the sliced fruit between two paper towels to get as much moisture out as possible.  This helps, but is not full proof, so put your fruit on as close to serving as possible, or put on enough fruit that you can’t see the cream cheese frosting.

I’m excited to be back!  Thanks for stopping by!!

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Fruit Pizza – – Crust: butter, sugar, eggs, all purpose flour, cream of tartar, baking soda, salt, Frosting: cream cheese, softened, sugar, powdered sugar, vanilla extract, lemon, zest & juice, Glaze: frozen limeade concentrate, cornstarch, lime juice, sugar, – <span class="recipe-directions__list–item">Preheat oven to 350 degrees.  </span><span class="recipe-directions__list–item">In a large bowl, cream together the butter and 1 1/2 Cups sugar until smooth. Mix in eggs.  Add the flour, cream of tartar, baking soda and salt; stir into the creamed mixture until just blended. Press dough into an ungreased half sheet pan.  </span><span class="recipe-directions__list–item">Bake in preheated oven for 13-16 minutes, or until lightly browned. Cool.</span>

In a bowl, beat the cream cheese until smooth. Add the granulated and powdered sugar, vanilla, lemon juice, and lemon zest. Spread on the cooled pizza crust leaving an edge around the outside.

For the glaze: Combine the limeade, cornstarch, lime juice, and sugar in a small saucepan, whisk and cook over medium heat until clear and thick, about 2 minutes. Let cool. With a pasty brush, glaze the entire pizza. You will not use all of the glaze. Cut fruit and dry off excess juice on paper towels.  Arrange fruit on top of the pizza. You can add glaze to the top of the fruit, if desired.  Cover lightly with plastic wrap and chill until serving.

Recipe adapted from http://allrecipes.com/recipe/12604/fruit-pizza-i/ and http://www.melskitchencafe.com/fruit-pizza/ and http://www.foodnetwork.com/recipes/paula-deen/fresh-fruit-tart-recipe.html%5B/wpurp-searchable-recipe%5D

Fruit Pizza
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Fruit Pizza
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Ingredients
Crust
Glaze
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Recipe Notes

Preheat oven to 350 degrees.  In a large bowl, cream together the butter and 1 1/2 Cups sugar until smooth. Mix in eggs.  Add the flour, cream of tartar, baking soda and salt; stir into the creamed mixture until just blended. Press dough into an ungreased half sheet pan.  Bake in preheated oven for 13-16 minutes, or until lightly browned. Cool.

In a bowl, beat the cream cheese until smooth. Add the granulated and powdered sugar, vanilla, lemon juice, and lemon zest. Spread on the cooled pizza crust leaving an edge around the outside.

For the glaze: Combine the limeade, cornstarch, lime juice, and sugar in a small saucepan, whisk and cook over medium heat until clear and thick, about 2 minutes. Let cool. With a pasty brush, glaze the entire pizza. You will not use all of the glaze. Cut fruit and dry off excess juice on paper towels.  Arrange fruit on top of the pizza. You can add glaze to the top of the fruit, if desired.  Cover lightly with plastic wrap and chill until serving.

Recipe adapted from http://allrecipes.com/recipe/12604/fruit-pizza-i/ and http://www.melskitchencafe.com/fruit-pizza/ and http://www.foodnetwork.com/recipes/paula-deen/fresh-fruit-tart-recipe.html

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Pumpkin Cookies and Cake

no-bake-pumpkinI feel like there has been a backlash lately against the overload of pumpkin in the cyber and the real world and I get it.  I feel the same way about many of the things that have gotten so popular in online culture that it’s assumed that everyone loves it.  For example, from my following of my many other bloggers online and on Instagram I have learned that everything that is awesome can be purchased at Target and while shopping there, don’t forget to have your dirty Diet Coke in hand.

better-than-pumpkin-cakeSee, I get it.  Pumpkin is overdone.  Which is so sad for me because I really do LOVE pumpkin.  So if you can’t look another pumpkin recipe (or two) in the face, please return next week and I promise no pumpkin there.  But for now, I have to let you know about two recipes that I’ve seen surfacing frequently in the blogging world that I couldn’t pass up trying.  The first is a No Bake Pumpkin Cookies Recipe from Once a Month Meals and the second is a Better than…Pumpkin Cake from Something Swanky.

 

 

AnneOpinion

The no bake cookies were good. They had a nice fall taste but I didn’t feel like they had a true pumpkin flavor.  They were very sweet and I added in chocolate chips that added a nice balance to the flavor.

These are a fun no hassle treat that is super quick to make.  Perfect for an after school snack.

Better Than…Pumpkin Cake- I was not that impressed with this cake.  The batter was super thick and cake was uneven on top once baked.  The whipped cream frosting was able to cover this up so that the cake looked fine.  I found the flavors to be a little bit lackluster.  I can’t say it was bad, I mean we did eat it, but it lasted for a few days, which at my house means, don’t make it again.  In short, it was not Better Than…most pumpkin desserts I can think of. 😉

I’m including the link for the Better Than…Pumpkin Cake here so you can check out the recipe if you want.  I didn’t see any point including it since it’s not something that I would make again.

If you want to make something pumpkin that I HIGHLY recommend try my Gluten Free Pumpkin Cheesecake with Brown Sugar Whipped Cream, Pumpkin Waffles with Buttermilk syrup (to die for!), and my recent post of Pumpkin Snickerdoodles.  All are completely AnneOpinion approved!

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No Bake Pumpkin Cookies
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No Bake Pumpkin Cookies
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Ingredients
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Instructions
  1. Lay out wax paper on counter. This is to place the cookies on. In a saucepan, combine sugars, butter and milk. Bring to a boil. Boil 2 minutes. Remove from heat and add in the pudding mix, stirring to combine completely (it will be lumpy, but keep stirring!) Add in pumpkin pie spice, vanilla and oats. Stir to combine and let stand for 5 minutes. Add the chocolate chips. Quickly stir in and stop. (the chips will start melting and if you continue they will mix in completely. Use large cookie scoop or spoon to drop mounds of cookie onto waxed paper. Allow to cool completely before serving..
Recipe Notes

AnneOpinion adapted from Once a Month Meals

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Salted Caramel Sauce with Dark Honey Cake

salted-caramel-sauceI have had this dark honey cake pinned for years.  It was one of my first pins and I have been thinking about making it for so long, I think that I had built it up in my mind into something magical.  I remembered that there was a homemade caramel sauce and whipping cream with it and having these added components is what stopped me from making it sooner.  It just sounded…complicated.  Luckily it wasn’t at all.  The cake came together quickly and I made the caramel sauce, but I have to admit that I planned on saying that you could just buy a caramel sauce at the store.  Yeah, I was very wrong on that count.  Don’t even think about not making this caramel sauce.  It is the stuff that dreams are made of.  In fact I wrote a poem about it.

Ode to Salted Caramel Sauce

Oh how I love thee, let me count the ways

I love thee in the morning with yogurt, oatmeal and pancakes

I love thee in the noon day with grahams, apples and ice cream shakes

I love thee all throughout the day when I only wield a spoon

I loved thee until thou wast gone; I hope you return soon.

AnneOpinion

So I guess you can tell that I fell kind of hard for the caramel sauce.  I was amazed at how much I loved this sauce.  I’m normally more of a chocolate girl.  I like caramel, but if I’m given the choice between a caramel or a hot fudge sundae, the hot fudge will win every time.  My love of this caramel sauce took me completely by surprise and soon I was dipping all kinds of things in the caramel (see poem), but then I decided to stop wasting calories on the vehicle and just grab a spoon and satisfy the craving that way.  (could someone please tell me why I’m constantly needing to diet?) 😉

What I learned after making this a few times is that you want to whisk the water and sugar until the sugar dissolves and then turn up the heat and leave it alone.  How long you let it brown will determine how dark your caramel sauce is.  The one pictured above was just barely brown.  Other batches I let go about a minute longer and they were much darker.  All of them were good. 🙂  The key thing that I learned, is that you cannot add all of the cream at once.  The sugar will seize up and you’ll have hard sugar chunks stuck to your whisk (tasty, but no bueno).  You have to temper the sugar by adding the cream a quarter cup a time, stirring constantly. Keep that in mind and you should be golden.

The cake (get the recipe here) had a mild flavor and it went well with the caramel sauce.  The flavors worked well together and neither was overpowering.  The dark part of it was cocoa, but it wasn’t super chocolately.  I liked the honey used as the sugar in the cake and it wasn’t as dense as I would have thought.  I thought that using shortening in cake was different but it worked fine.  I think that it would also be good with a hot fudge sauce, but then you wouldn’t have reason to make the salted caramel sauce, and you really need to make the caramel sauce.

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Salted Caramel Sauce
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Salted Caramel Sauce
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Ingredients
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Instructions
  1. In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes. Remove the sugar from the heat and carefully whisk in the heavy cream, adding only a quarter cup at a time and thoroughly whisking before adding the next. The mixture will bubble and steam. Stir in the butter and salt. Allow to cool. Store in a refrigerator for up to 2 weeks.
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Ice Cream Cake

ice-cream-cakeMy summer birthday boys have a bit of a tradition.  All three of them want to have an Ice Cream Cake.  Their favorite is chocolate cake with mint ice cream.  Sometimes they pick a different kind, like the S’more Cake in the picture.  I love making them because they are so easy to put together, easy to decorate and with the ice cream and cake together it’s a complete dessert.

AnneOpinion

An ice cream cake consists of two round cakes, a container of ice cream frozen in a round cake pan, and a container of Cool Whip.  Stack cake, ice cream, cake; cover with Cool Whip and you’re good to go.

The flavor combinations are endless.  Chocolate cake and strawberry ice cream; chocolate cake and cookies & cream ice cream; yellow cake with rocky road ice cream…use your imagination.

I like to decorate the top of cake by sprinkling it with a coordinating topping.  Junior mints for a chocolate/chocolate chip mint; Crushed Oreos on a chocolate/cookies & cream; graham crumbs, marshmallows and chocolate chips on a chocolate/s’more.

Make sure that your cake plate fits in your freezer and that you have enough space to put the cake in once it’s assembled.  Nothing is worse than having an ice cream cake melting because there was no where to freeze it.

The only down side to this cake is that it is not a last minute thing.  I always start 1-2 days before so that I can have 6-12 hours between each step.  But, as long as you plan in advance, you’ll have a cake that everyone will be super impressed with and took you very little prep time!

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Ice Cream Cake
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Ice Cream Cake
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Instructions
  1. Prepare a cake in two round pans. Wrap the cakes in plastic wrap and freeze them for 6-12 hours. Set ice cream out for 1/2-1 hour. Line a round cake pan with plastic wrap. Scoop ice cream into pan, filling the pan and smoothing the top flat. Freeze ice cream layer. O for 6-12 hours. Once all three are frozen, place a cake on a cake plate, place the ice layer on top of it, and the second cake on the top. Cover all of the cake with Cool Whip. Top with desired candy or crushed cookies. Freeze completed cake for at least 6 hours before serving.
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Earthquake Cake

mudslide-cakeEarthquake cake is

  • Chocolate Cake
  • Coconut
  • Pecans
  • Chocolate Chips
  • Cream Cheese
  • Butter

Is it just me or does that sound like it has to be a winning combination?  I found this recipe on The First Year and I think that I tried pinning it at least a half a dozen times (I always get that little “oops! looks like you’ve already pinned this!”) I finally got around to making it and here’s what I thought.

AnneOpinion

This was good.  It really was, but it wasn’t “I’m dying to have this again and need to think of an excuse to make it today” good.  I think that if I were to make it again that I would use a regular chocolate cake mix and not a German chocolate cake mix.  I wanted more chocolate flavor in the cake.

The chocolate chips add a rich chocolate taste and the crunch from the pecans add a nice texture to this rich dessert.  The melted butter and cream cheese is good but I can’t decide if it’s worth the calories.

Raspberries or strawberries were a delicious addition, when serving, that complimented the flavors in the cake well.

This would be a great dessert to take to a potluck.  It would go over well in a crowd and it looks like something that you just want to dive into.

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Earthquake Cake
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Earthquake Cake
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Ingredients
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Instructions
  1. Preheat the oven to 350 degrees F. Lightly spray a 9 x 13 inch pan with non-stick cooking spray. Sprinkle the coconut, chocolate chips, and pecans on the bottom of the pan. Mix the German chocolate cake mix with the oil, eggs, and water using a spatula or hand mixer on low. Pour the cake mix on top of the coconut/chocolate chip/pecan layer. In a saucepan, melt the butter and cream cheese. Using a spatula or hand mixer on low, beat in 1 pound of powdered sugar until it's smooth to the butter/cream cheese. Spread this mixture on top of the uncooked chocolate cake in the pan, and swirl into the cake mix using a knife. Bake for 35-45 minutes. It is done when it doesn't wobble in the pan if you shake it. The toothpick test shouldn't work because the cake should be more gooey in nature. Enjoy! Store any left over cake in the fridge.
Recipe Notes

AnneOpinion from The First Year

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Peanut Butter and Chocolate Popcorn

peanut-butter-popcornLast week I spent a couple of days really wanting something sweet to munch and not finding anything to satisfy that craving.  Do you ever have that?  You really want to eat something, but you have no idea what it is?  I finally figured out what I was wanting, Peanut Butter and Chocolate Popcorn.  20 minutes later, I was eating it.  I love it when something is fast to make, I have all of the ingredients on hand, and it’s super yummy.  It’s the ultimate trifecta of a recipe.

AnneOpinion

What you neged to make this delectable treat: popcorn, peanut butter, sugar, corn syrup and chocolate.  That’s it!  Five ingredients are all that stand between you and this sweet and salty snack.

After you make the peanut butter sauce and mix it onto the popcorn, the popcorn will taste great, but be very sticky.  That’s why you’ll then pour the popcorn onto a baking sheet and put it in the oven for 15 minutes.  When it comes out you’ll be amazed at the difference.

Make sure and break up the popcorn as soon as it comes out of the oven.  If it cools in the pan all of the popcorn will stick together in one big rectangle.  Which will still taste good, but may not be the effect that you’re going for.

I like to use pre-popped popcorn, like Skinny Pop or Popcornopolis, because they have salt already on them. The salt adds a nice contrast to the sweetness of the peanut butter and chocolate.

I like to use the chocolate melting wafers (the ones that are labeled for candy making) because they’re made just for something like this.  They melt in the microwave easily and they harden up nicely after you drizzle the chocolate on the popcorn.

Peanut Butter and Chocolate Popcorn is perfect for an afternoon snack, a late midnight snack or a fun little gift to share with others.  I took some to the teachers at my kid’s school last week and let’s just say it got rave reviews!

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Peanut Butter and Chocolate Popcorn
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Peanut Butter and Chocolate Popcorn
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Ingredients
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Instructions
  1. Preheat oven to 200 degrees. Place corn syrup and sugar in a microwave safe bowl. Stir together and microwave for 2-3 minutes (sugar should be completely dissolved and syrup should be boiling). Add peanut butter into the syrup and stir until completely smooth. Pour over popcorn and immediately mix to coat all of the popcorn. Spray a baking sheet with cooking spray and pour popcorn onto baking sheet and spread out evenly. Place in oven and baking 15 minutes. Cover a counter with wax paper or parchment paper, break popcorn apart while it is still warm. Melt chocolate in the microwave and drizzle over the popcorn. Try and wait until chocolate has hardened to eat. 🙂
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Back to School Cake

back-to-school-cakeSchool starts next week for us.  Once again the summer has flow by too quickly and it’s now time to be back on a schedule and return to the busy life that the school year brings.

One thing that the boys and I look forward to each year is our “Back to School” cake.  I have it ready when they get home from school on the first day and we gather around the kitchen table and, while having cake and milk, we discuss the day.  What did you like?  What did you not expect?  Who are you excited to have in you class?  Was it as scary as you thought it would be?  I love getting to have this time that we come together and celebrate the experience.

I’ve made the same cake since 2007 when Boy1 was in First Grade and Boy 2 started Kindergarten.  Those same boys will be starting high school and Eighth Grade, respectively, next week.  Eek!  I don’t know if I’m ready to have a child in high school.  I guess it’s going to happen to me whether I’m ready or not.  Quick, someone lie and tell me I don’t look old enough for that.

AnneOpinion

I like to keep making the cake as simple as possible.  I use a cake mix and buy canned frosting, white and chocolate.  I set a side some of the white for decorating, put a small amount in a bowl to color yellow and then color the rest green.

The chalk is a Kit Kat with yellow frosting.  The erasers are Twix.  These all always disappear very quickly and mysteriously off the cake.  The apple is a fruit roll-up.

I hope that your family enjoys this tradition as much as ours.  It’s a highlight every year.

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Back to School Cake
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Back to School Cake
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Instructions
  1. Make the cake according to the directions on the box. Turn out onto a service plate. Place a couple of spoonfuls of white frosting into a decorating bag with a small round tip for writing. Place a couple of spoonfuls of white frosting into a bowl and color it yellow. Color the rest of the white frosting green. Frost the top of the cake green. Frost the sides and top edge with the chocolate frosting. Pipe the white lines and the yellow letters onto the cake. Line the bottom with Twix. Place the Kit Kat on and cover it with frosting. Cut out an apple and leaf from the fruit roll-up and place on cake.
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Neapolitan Fudge

nea-fudge1I have a couple of friends that I would like to take goodies to this week.  I want to take something different than my normal cookies or brownies and so I have been searching the internet for ideas.  One of my new favorite blogs is I am Baker by Amanda.  If you’ve never visited, you are in for a treat.  Aside from being a brilliant baker, she is hilarious!  Seriously, one of my favorite people on Instagram. As I made my way through her sight I noticed that there is a whole category dedicated to Fudge,  and that is how you know she’s cool.  While browsing the fudge recipes I found one for Neapolitan Fudge that was so pretty, I decided it would be perfect to give away.  Amanda’s description of it left me wondering about the taste though. She mentioned that she got it from Taste of Home and I’ll be honest.  That’s not a positive in my house.  I used to get the magazine and every time I tried a new recipe and my husband didn’t like it, he would ask “Is this a Taste of Home recipe?”  Unfortunately he was right most of the time and so I quit trying them.  I decided that Amanda seems to enjoy her sweets as much as I do, so I trusted her.  Trust is a good thing.

AnneOpinion

nea-fudge2I took my first bite and I really wasn’t expecting to like it, but I knew as soon as I ate it, I needed another bite, and another.  The fudge is perfect.  It’s smooth, rich, and fudgy.  The chocolate, raspberry and vanilla layer worked together in perfect harmony.

Making the fudge is fairly simple.  Melting chocolate, whipping cream cheese and mixing all of the ingredients together.

nea-fudge3My tip of the day: When cutting the fudge, use a large knife so that you can cut through the whole side at once.  After making each cut, clean off the knife in the sink and wipe dry with a towel.  This will make eat piece look perfect! post-closer

Neapolitan Fudge
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Neapolitan Fudge
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Instructions
  1. Line a 9-in. x 9-in. baking pan with foil. Spray lightly with cooking spray and set aside. Beat 4 ounces cream cheese until fluffy. Gradually beat in powdered sugar and then add in the melted dark chocolate. Spread into prepared pan. Refrigerate for 10 minutes. Raspberry Layer-Beat the cream cheese until fluffy. Gradually beat in the powdered sugar. Beat in melted white chocolate, raspberry emulsion and food coloring. Spread over chocolate layer, making it as even as possible. Refrigerate for 10 minutes. Vanilla layer-Beat 4 ounces cream cheese until fluffy. Gradually beat in powdered sugar. Beat in melted white chocolate. Carefully spread over raspberry layer, trying to get layer as flat and even as possible. Refrigerate for 10 minutes. Cover and refrigerate for at least 2 hours or overnight. Using foil, lift fudge out of pan. Cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.
Recipe Notes

AnneOpinon- slightly adapted from I Am Baker

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Summer Sherbet

summer-sherbetI love this stuff!  It is cool, refreshing and perfect for the hot summer time. I must be back in Arizona because I only want to eat foods right now that fit in that description.  I love that this sherbet is a semi-homemade treat.  That means that I don’t have spend much time or effort to make it, but everyone loves the “homemade” ice cream when I bring to a party.  I say bring to a party because the recipe has you use two containers of sherbet so normally when I make it it’s for some kind of a crowd, and it is a crowd pleaser, every time.

AnneOpinion

The secret to giving this sherbet it’s unique flavor is the Kool-Aid.  After mixing together the two flavors of sherbet (btw- these flavors aren’t set in stone.  I’ve used pineapple instead of rainbow in the past) mix in a package of unsweetened Kool-Aid.  I prefer cherry, but I’ve used strawberry too.  Can you tell that this recipe isn’t very exact?  It seems like no matter how you mix up the flavors, as long as you used the ratio of 2 containers of sherbet to 1 package of Kool-Aid, it’s going to be yummy!

The fruit that you add is also up to your own preferences.  I like to use bananas, mandarin oranges, strawberries and blueberries.  The bananas and oranges are delicious frozen, but they don’t add any pop of color.  The oranges in particular are my favorite.  The little pieces of pulp never freeze to a solid state and are almost a little bit slushy when you eat them.  So good!  The strawberries and blueberries are there to make it pretty.  A lesson that I’ve learned over the years is to cut the strawberries and bananas into small bite sized pieces.  When you’re cutting them just think to yourself, “Would I want to bite into this if it was frozen solid?”

To store the sherbet I like to scoop it back into the containers that it came in.  There is, of course, more then you started with because of the addition of fruit.  I put the excess in a small bowl and freeze it too.  Sometimes I don’t even need to do that because my family has eaten so much before I get a chance to store it.

Besides eating it in a cone, I also love to serve it with graham crackers or vanilla pirouette cookies (the rolled wafer cookies that look like a straw).  No matter how you serve it, you will not believe the compliments that you will get!

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Summer Sherbet
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Summer Sherbet
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Instructions
  1. Set the sherbets out to soften. Drain oranges and cut bananas and strawberries. Mix the sherbets together in a bowl. Add Kool-Aid and fruits to sherbet and mix together (be careful not to break up the oranges!) Place sherbet in the freezer to refreeze (at least 4 hours).
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