Category Archives: Dessert

Black Forest Cake

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In my living memory my Mom made this cake for Birthdays, special occasions, and Thursdays. My Dad and I share a Birthday and since this was his favorite cake this was the cake we always had. Last year I made it for LeeAnn’s Birthday. That may be because it is the only cake I know how to make.

Ingredients

3/4 cup Margarine (NOT BUTTER or OIL)
1 2/3 cups Sugar
2 Eggs
2 1/2 cups Flour
2 tsp Baking Soda
1 tsp Salt
5 Heaping Tablespoons of Cocoa
1 1/2  cup Ice Cold Water
1 tsp Vanilla
Zest from one large Orange

Whipping Cream*
1 can Cherry Pie Filing
1 small jar Maraschino Cherries

Directions

Preheat oven to 325 degrees. In a mixer cream together butter, sugar, vanilla for 2 to 3 minutes. Add eggs and mix 2 to 3 minutes. In a separate bowl combined flour, salt, baking soda, and cocoa. Add dry ingredients, cold water, and orange zest in to the mixing bowl. Mix on slow until all ingredients incorporate in to batter. Mix on high speed for 2-4 minutes. Pour batter into greased 9 inch round pans. Bake for 45 – 60 minutes until a toothpick comes out dry. Turn out onto cooling racks

*Whipping Cream Ingredients

2 cups Whipping Cream
1/4 cup Sugar
1 T Vanilla

Directions

Add all ingredients into mixer. Whip on high until it forms stiff peaks.

Assembly

Cut cake rounds so they are flat on the top. Place the first cake on to a cake tray. Cover with pie filling make sure it does not run over the edge. Top with second cake layer. Cover with whipping cream. Decorate with maraschino cherries. Refrigerate if not serving immediately.

 

 

White Chocolate Lemonade Cookies

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I love Lemon flavored desserts, so I decided to create a cookie. It has become a favorite of family and friends.

Ingredients

1 cup Butter
2 cups Sugar
3 Eggs
1/4 cup Sour Cream
2 tsp Lemon Juice
25 drops doTerra Lemon Essential Oil
1/4 cup Cornstarch
1 tsp Baking Soda
1 tsp Baking Powder
1 tsp Salt
4 cups Flour
1 12 oz Bag White Chocolate Chips

Directions

Pre-heat oven to 375 degrees. Cream together butter and sugar, Stir in eggs, sour cream, lemon juice, and lemon essential oil. Sift together dry ingredients and mix into wet ingredients. Stir in White Chocolate Chips. Bake for 8 – 10 minutes.

 

Citrus Popcorn

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I grew up with my mom making candied and caramel popcorn for picnics and summer holidays. As I have gotten older I still crave them, but often find them too sweet. I created this recipe to meet my craving with out being overly sweet.

Ingredients

1 Bag Popcorn Kernels – 36 cups of popped popcorn
1 14oz Bag  Yellow Candy Melts
1 14oz Bag  Orange Candy Melts
1 14oz Bag  Green Candy Melts
50 Drops doTerra Lemon Essential Oil
40 Drops doTerra Wild Orange Essential Oil
40 Drops doTerra Lime Essential Oil

Directions 

Air pop 12 cups of popcorn for each color/flavor place in large bowl. In a glass or ceramic microwave safe bowl melt one color of candy melts at a time on half power for 2 minutes. Stir and return to the microwave on half power for an addition 1-2 minutes until melted. Add the essential oil and Stir. Lemon in yellow. Wild Orange in orange. Lime in green. Pour candy melts over the 12 cups of popcorn and stir until all of the popcorn is coated. Pour out on to waxed paper. Repeat for the next to colors. Allow 20 – 30 minutes for the candy melt to set. Combined all three flavors together. 

Clearly this is a VERY LARGE batch. You can make one flavor rather than all three our you can divide the batch as follows:

1/2 Bag Popcorn Kernels – 9 cups of popped popcorn (3 cups per flavor)
3.5oz  Yellow Candy Melts
3.5 oz Orange Candy Melts
3.5 oz  Green Candy Melts
13 Drops doTerra Lemon Essential Oil
10 Drops doTerra Wild Orange Essential Oil
10 Drops doTerra Lime Essential Oil

Carrot Cake

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We LOVE Carrot Cake. I can’t even remember when I started making it. We love it thin in a sheet pan, layered with frosting in the middle, but our all time favorite is in Ice Cream Cones.

Ingredients

2 cups All Purpose Flour
2 tsp Baking Powder
1 1/2 tsp Baking Soda
1 tsp Ground Cinnamon
2 tsp Pumpkin Pie Spice
1 tsp Salt
1 1/2 cups Grape Seed Oil
2 cups Sugar
4 Eggs
10 oz Crushed Pineapple
2 1/2 cups Carrots
1/2 cup Coconut Flakes
1/2 cup Chopped Pecans or Walnuts (optional)
1/2 cup Raisins

Directions

Preheat oven to 350 degrees.

Combine all dry ingredients in a large bowl and set aside. In a separate bowl cream together oil, sugar and eggs. Add into dry ingredients and mix well. Add in carrots, pineapple, coconut, nuts, and raisins. Pour into Greased and floured pan. Bake for 40 – 60 minutes depending on the size pan.

3 – 9 inch round cake pans
2 – 1/4 sheet pans
1 -19 x 12 inch pan
60 Ice Cream Cones

Allow to completely cool. Frost with Cream Cheese Frosting.



Favorite Sugar Cookies

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I LOVE Sugar Cookies. Growing up my grandmother’s recipe was the one we used and it was my favorite. But I realized it was my favorite because it was the one I had the most. As time has gone on I have have cookies from several other places. I would find thinks I liked also things I didn’t. The text would be good but it lacked flavor. The cookie was good but I didn’t like the frosting. So for the last couple of years I have played around with recipes for myself. I have finally nailed it. We found that this cookies are best 2 to 3 days after making them. It gives the frosting and cookie to become one amazing flavor.

Ingredients

2 Cups Unsalted Butter
2 Cups Granulated White Sugar
1/2 Cup Whipping Cream
6 Eggs
2 tsp Pure Vanilla
1 tsp Almond Extract
4 tsp Baking Powder
1 tsp Salt
6 – 7 Cups Flour or 4 – 6 cups Namaste Foods Organic Perfect Flour Blend

Directions

Preheat oven to 350 degrees. Cream together butter and sugar. Whip together whipping cream, eggs, vanilla, almond extract, baking powder and salt. Cream together the two mixtures together until smooth. Stir in flour 1/2 cup at a time. You want the mixture to be thick but not dry.

DO NOT CHILL DOUGH. Divide into workable batch (2 to 4). Roll out on to floured surface to 1/4 inch thick. Cut out with cookie cutters. Bake for 6 to 8 minutes.

Frosting Ingredients

1/2 cup Unsalted Butter Softened
8 oz Cream Cheese Softened
25-30 doTerra Lemon or doTerra Wild Orange Essential Oil
1 1/2 – 2 lbs Confection Sugar.

Directions

In a mixer whip together butter and cream cheese. Mix in vanilla. Gradually add in powdered sugar to desired consistency.

Sweet & Spicy Apple Bars

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I love playing with recipes. Several years ago we went to Gardener Village in West Jordan, Utah and one of the shops had Carmel Apple Bars. This is a play off of that bar. The sweet is the caramel sauce and the spicy is the cinnamon and clove essential oil. There is a tart note that  comes for the Granny Smith Apple. This is a playful and tasty dessert.

CRUST

1 1/2 cups Unsalted Butter
1 1/2 cups Sugar
4 cups Flour

Combine sugar and flour in bowl. Cut in butter with a fork until crumbly. Press 3/4 of the mixture into a cookie sheet.  Preheat oven to 350 degrees.

FILLING

1/2 cup Water
1 cup Brown Sugar
2-3 drops doTerra Cinnamon
1-2 drops doTerra Clove Bud
6 Granny Smith Apples (approximately 3 cups)

Peel, slice, and cut apples. In a medium sauce pan combined water, sugar, and essential oils. Bring to a boil. Stir in Apples. Pour over crust. Sprinkle with remaining  crust.

Bake for 25 – 30 minutes until lightly brown.

Cool for 10 – 15 minutes and top with caramel sauce. Use your favorite or 1/2 of the recipe below.

Simple Carmel Sauce

1 cup Butter
1 can Sweetened Condensed Milk
2 cups Brown Sugar
1 tsp Vanilla

Combine all ingredients in a medium sauce pan. On medium heat bring to a boil, stirring continually. Boil for 5 mins until thick. Remove from heat and stir in vanilla.

 

 

Ice Cream Cone Cupcakes

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It is always fun to create something that looks impressive with not much more effort. Ice Cream Cone Cupcakes definitely get a lot of attention when ever we take them as treats.

I have fond memories of Ice Cream Cone Cupcakes. I always eat the cone first and save the frosted top for the end. The first time I made them for our children Joseph was more excited than the kids. That is when we shared childhood memories of them.

It was just a couple of weeks ago that I was introduced to these amazing racks that made baking and transporting these fun desserts so much easier.  The previous times I made them I would line a roasting pan with then make tin foil balls to place in between each cone. You can purchase Betty Crocker Ice Cream Cone Cupcake Baking Rack or Wilton 2105-4820 Cupcake Cone Baking Rack from Amazon.

My son requested Ice Cream Cone Cupcakes for his team treats for his last hockey game of the season. He played for the Squirt Sharks, so he wanted the frosting to be the colors of the Sharks. We made Chocolate, Vanilla, and Swirl. You can make them with any cake recipe that can be made into cupcakes. If you are in a hurry you can even use a cake mix.

Fill the cone to the first lip as in the picture. You will want to put tin foil or a pan underneath the trays because if you over fill them you will have run off.

Allow to completely cool before frosting. I love using a large tip and a piping bag to frost them.

For the swirl cupcakes I place half grey and half blue frosting in the piping bag.

You can also hide special treats inside the cone like a Reese’s Peanut Butter Cup or a Rolo.

You will need to store them loosely covered to help keep the cones strong.  If you store them in an airtight container the cones go soft. They will need to be eaten within 2-3 days. But if your house is anything like ours you won’t need to worry about that.

 

Cherry Cordial Bars

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This is a recipe I made up several years ago. I wanted something with cherries but I am not a fan of cherry pie. This dessert has become a favorite of our family and several others.

1 Chocolate Cake Mix (Triple Chocolate Fudge is my favorite)
3/4 cup Oil
3/4 cup Water
3 Eggs
8oz Cream Cheese
1 Egg
1T Vanilla
1 can Cherry Pie Filling

 

 

Mix together cake mix, oil, water, and 3 eggs.

Cream together cream cheese, egg, and vanilla.

Preheat the oven to 350 degrees. Grease a 9 x 13 pan.

Layer 3/4 of the cake mix followed by cream cheese, then pie filling, and then the remaining cake mix. Bake for 30 – 40 minutes until the toothpick comes clean when poked in the center.