Desserts | A Pinch of Joy

Strawberry Pina Colada Dessert

March 26, 2013 by Charlene

This is another of those quick and easy desserts that can be dressed up. Though getting really fancy can take it out of the quick category. There is a trick to making thick desserts look presentable in a clear glass serving container. Ideally, everything would go in without air bubbles and lay in beautiful layers with no blops, streaks or drips — but little in life seems to go the ideal way. I do like these clear glasses for individual servings, though. They are just about the right size for one so they work great for portion control or for buffet serving. Dollar store, folks. So the price is right too.

If you like, you can skip the individual servings. Make a light layer of strawberries and toasted coconut in an 8×8 pan, spread the dessert mixture evenly over them, and top with remaining strawberries and coconut before chilling. Cut into squares before serving. (Tip: when you’ve made the layer of strawberries and coconut on the bottom, run a finger or back of a spoon along the lines where you plan to cut the finished dessert. This will push the fruit toward the center of each planned piece, allowing you to cut and serve more cleanly). OR you can serve this in a graham cracker crust with all the strawberries and coconut on top. With graham cracker crust add 10-15 carbs per serving to the carb count.

Toasting the coconut takes very little time, but adds quite a bit to this recipe. The flavor deepens and the toasty color is a nice contrast with the creamy colored dessert. I usually do extra and keep any leftovers in a small airtight container to add to other dishes. I like to use French vanilla or extra creamy whipped topping when they are available. Do not drain the pineapple – just open the can and dump it all into the mixing bowl. Don’t use the mixer to add the whipped topping as you risk beating the air out of it. Gently fold it in until the mixture is just blended. Keep the dessert light and fluffy, perfect for a spring day!

Strawberry Pina Colada Dessert

Yield: 6 servings or 8-12 mini servings

Strawberry Pina Colada Dessert

A pretty, light dessert that combines pineapple and fresh strawberries with a hint of coconut. Makes a great dessert for a gathering where it can be served preportioned in slices or containers. Perfect for a mini dessert, too!

Ingredients

1 package cream cheese, 8 ounces
¼ cup milk
1 package sugar free vanilla instant pudding, four serving size
1 can crushed pineapple, 8 ounces
½ teaspoon vanilla
1 container whipped topping, 8 ounces
1/3 cup coconut
1 cup sliced fresh strawberries, plus three large berries for garnish

Instructions

Toast coconut by placing in ungreased skillet over medium flame. When coconut begins to show a bit of brown, reduce heat and stir frequently to keep it from burning. When most of the coconut flakes are golden, remove from heat. This takes 5 minutes or less.
Soften cream cheese by letting set out for an hour at room temperature OR by removing foil wrapper and putting in microwave at 50% for 15 seconds and repeating until soft.
Beat softened cream and cheese and milk with mixer until smooth and fluffy.
Add dry pudding mix, vanilla and undrained pineapple. Mix well.
Gently stir in the whipped topping, reserving about ½ cup for garnish.
Layer dessert, strawberries and coconut and a second layer of dessert mixture.
Cover and chill until firm, about three hours. Can chill overnight.
Garnish with remaining whipped topping. Sprinkle on a bit of toasted coconut and add a few sliced strawberries to each serving.
Six servings or 8-12 mini servings.

http://www.apinchofjoy.com/2013/03/strawberry-pina-colada-dessert/

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Lemon Blossoms

February 19, 2013 by Charlene

This is one of the rare recipes I didn’t tweak the first time I made it. After all, who is going to mess with Paula Dean?? Not this little chickadee!

I followed the recipe exactly. She said it yielded 60 blossoms but I came up with exactly 48. The yield may depend on the size of your tart/mini muffin pans. I used a teaspoon to fill each cup half full so when the cake rise they don’t come over the top of the cup. The batter is quite thick. Be sure to generously spray the muffin tins. Or you could find yourself washing stuck on muffins out of them so you can do the next batch – just sayin’. Of course if you own pans that will let you make four dozen at once, just disregard – or better not. Everything comes out better with generosity.

One batch was cool when I dipped it into the glaze (thanks insurance company for your fourth call on the same issue. Please look at all the records before you call! Whew – all better now.). The second batch was right out of the oven – didn’t seem to make a difference. Or at least not as much as I expected because I thought the warm cakes would absorb more glaze. I tried several different way of glazing. The one that worked best for me was to put the cake in the bowl of glaze and spoon the glaze over it, then transfer to a fork in my left hand. I held the dripping cake over the broad bowl of glaze while I put in a second cake and repeated the process with my right hand. When the second cake was glazed, the left hand cake had stopped dripping and I transferred it to the rack with the finger of my right hand. Put the second cake on the fork and continue with the process until all were done. I ended up with about a fourth cup of glaze (probably for the last dozen I didn’t have) left over so I drizzled it over the top of all the cakes.

A lemony treat just the right size to satisfy your sweet tooth. Perfect for a tea party, buffet table . . . or Easter dinner.

Lemon Blossoms

Cook Time: 12 minutes

Yield: 60

Serving Size: 1 Two-Bite size cakelet

Lemon Blossoms

Ingredients

1yellow cake mix, 18.25 oz
1 instant lemon flavored pudding mix, 3.4 oz.
4 large eggs
3/4 cup vegetable oil

Glaze

4 cups confectioners' sugar
1 tablespoon lemon zest (1 lemon)
1/3 cup fresh lemon juice
3 tablespoons water
3 tablespoons vegetable oil

Instructions

Preheat oven to 350 degrees.
Spray miniature muffin or tart pans with nonstick cooking spray.
In a large bowl, combine cake mix, pudding mix, eggs, and 3/4 cup oil and beat for 2 minutes. Batter will be very thick.
Spoon batter into each muffin cup using a teaspoon to fill them no more than half full.
Bake for 12 minutes until just turning golden. Turn cakes out of the pan while warm.

Glaze

In a medium bowl, sift confectioners' sugar.
Add lemon zest, lemon juice, oil, and water, stirring until smooth.
Dip the cakes into the glaze while warm, taking care to thoroughly cover each cake.
Place the cakes on a wire rack with wax paper underneath to catch the drips.
Let glaze set firmly before storing in an airtight container.

http://www.apinchofjoy.com/2013/02/lemon-blossoms/

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Little Napoleon Sweethearts

February 12, 2013 by Charlene

Napoleons seem to be a Neopolitan invention as they originated in Naples, Italy. The French adopted the dessert, calling it “mille-feuille” or “ thousand leaves” for the many layers of pastry. As the dessert traveled from France the description of their place of origin, Neopolitan, became corrupted to the more familiar Napoleon associated with France, but there is no evidence that Emperor Napoleon had anything to do with these particular pastries. Napoleons traditionally have a confectionary sugar glaze on top (1 Tablespoon water to 1 cup of confectionary sugar) but I eliminated this to control the sweetness (and carb count). They are also typically larger in size and frequently have 3 to five layers of pastry. We prefer the little sweetheart size as portion control – but also because the easiest way to eat this crispy delicacy is to pick it up and carefully take a bite! If you choose the knife and fork method – still easier to eat the small ones.

Fresh strawberries are required to make this a “sweetheart” of a dessert. To make the strawberry hearts, cut a notch into the top of the berry before slicing. Like this:

You can substitute frozen strawberries. They just won’t have the heart. (pun intended!) I do not add sugar to the berries to keep the calorie and carb count lower. If berries are on the tart side, though, you might want to consider adding a couple of tablespoons of sugar to the sliced berries while waiting for the pastries to bake and cool. Using two layers of pudding mix helps to hold the pastry and strawberries together. I use chocolate discs for drizzling, but you can substitute about 1/3 cup of semisweet chocolate chips or dark chocolate chips. This was the first time I drizzled chocolate — move very quickly to keep lines thin and straight! Otherwise you’ll end up with a squiggle like these!

Your sweetheart will think you spent hours on this spectacular treat!

Little Napoleon Sweethearts

Yield: 18 pastries

Serving Size: 2 pastries

Little Napoleon Sweethearts

Ingredients

1 sheet Puff Pastry
1 package instant cheesecake sugar free instant pudding
1 cup milk
8 oz frozen whipped topping
1 ½ cups sliced strawberries (frozen or fresh)
12 – 24 chocolate candy discs

Instructions

Thaw pastry sheet at room temperature until easy to handle (about 40 minutes)
Preheat oven to 400 degrees.
Spray cookie sheet lightly or line with parchment paper.
Unfold pastry sheet on lightly floured surface. Cut along fold lines to make three separate pieces; then cut each third into sixths.
Place the pieces on cookie sheet and bake for 15 minutes until golden brown. Remove from baking sheet and cool.
While pastries are baking, mix pudding and 1 cup of milk in large bowl according to package directions. Gently stir in whipped topping. Refrigerate until pastries are cool.
If using fresh berries, wash stem and slice. To make heart shapes, cut notch across the top of the berry before slicing.
Split cooled pastries in half, working gently with sharp knife.
Spread layer of pudding mixture on bottom half of pastry, add a layer of strawberry slices. Add another layer of pudding mixture and top with other half of pastry.
Repeat until all pastries are filled.
Spoon a bit of pudding mixture on top of filled pastry and add one or two strawberry slices.
Place 12 chocolate discs in disposable decorating bag or corner of zipper sandwich bag. Microwave in 30 second bursts until chocolate is melted. Snip off point of decorating bag or corner of zipper sandwich bag. Drizzle chocolate quickly over the completed pastries. Repeat with remaining 12 discs if needed.
Refrigerate until serving up to 3 hours.

http://www.apinchofjoy.com/2013/02/little-napoleon-sweethearts/

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Honey Butter Baked Pear

January 15, 2013 by Charlene

Bosc pears are an aristocratic fruit. A ripe Bosc pear has a sweet,somewhat spicy refined taste and is buttery smooth on your tongue. They are firm and more densely textured than other pears so hold their shape beautifully when cooked. Their shape is elongated and elegant. They can be distinquished by their unique soft cinnamon bronzy skin. Bosc (pronounced “Bawsk”) pears are available beginning in September through the winter months until mid-spring. Of French origin, most Bosc pears purchased in the US are grown in Washington and Oregon. In Europe, they are known as Kaiser Alexander Pears.

This was the first time I ever baked a pear. Big mistake – waiting this long to try it! Superb! The honey and the butter added just the right touch to the regal flavor without overwhelming the pear. I peeled the pears because I thought it would be more photogenic, but peeling is not necessary. Just wash thoroughly and place in the baking pan, spoon honey butter over the fruit and cover with foil. I used a thick dark organic honey because that is what I had on hand and checked after about 45 minutes to make sure the thick honey was not caramelizing. I turned the oven off and just let the dish set in the hot oven for the rest of the hour. A lighter, more viscous honey will produce a lighter flavor and will not be as likely to caramelize – but I would still check and use the opportunity to spoon the butter honey over the fruit again. You can serve this hot from the oven. Just place a whole pear on individual plates and divide the honey butter between the four servings. Or you can let it chill in the refrigerator overnight, slice three of the pears and arrange them on a plate around the whole fourth pear for a fun and “fancy” presentation. Serve cold, but warm the honey butter mixture in the microwave for a minute and spoon it hot over the cold pears just before eating. This simple dessert was a big hit!

Honey Butter Baked Pear

Cook Time: 1 hour

Yield: 4 servings

Serving Size: 1 pear

Honey Butter Baked Pear

Ingredients

4 Bosc pears
2 Tablespoons honey
3 Tablespoon butter melted
¼ teaspoon ground ginger

Instructions

Turn oven to 375 degrees F.
Peel pears carefully, leaving stem intact. Wash thoroughly if leaving skin on is preferred.
Cut a small slice from the bottom so pears can stand up. Place in shallow baking dish.
Melt butter 20-30 seconds in the microwave and stir in honey and ginger until honey melts and combines with butter.
Drizzle pears with honey mixture, using it all. Cover baking dish with aluminum foil, tear open just enough space for stems to stick through the foil.
Bake in heated oven (may not be fully preheated yet, but that’s okay) for about an hour or until pears are tender. Baste with juices and honey mixture once or twice near the end of the baking time.
Serve whole pears hot, drizzled with honey mixture.
OR chill overnight and slice each pear into eights, drizzle with honey mixture that has been heated in the microwave for 1 minute before serving cold.

http://www.apinchofjoy.com/2013/01/honey-butter-baked-pear/

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Spiced Pineapple Carrot Cake

July 17, 2012 by Charlene

Carrots are popular at our house. A one pound bag lasts about one meal – and that’s for three people! I had to work fast after my grocery buying trip to have enough to make carrot cake. And it was so worth it! Carrot cake is good. Spiced carrot pineapple coconut cake with nuts and raisins is celestial!

Carrots have been used in desserts since the Middle Ages because they are somewhat sweet by themselves. They were plentiful and easy to obtain and much less costly than sweetener imported from distant lands. The Scandanavians are credited with the carrot cake, while Britons made carrot pudding popular in the 1700s. English colonists brought carrots to the New World where they were eaten as a side dish. Carrot cake didn’t turn up in American recipes until 1913. It wasn’t until the early Sixties that carrot cake and cream cheese frosting were wed. In 2005, carrot cake was declared among the top five favorite American desserts. One taste of this and you’ll see why!

This looks like a long recipe, but it really goes together quickly. Do take the time to measure the dry ingredients and mix them together before adding to the other ingredients. The mixing time with the wet ingredients is so short that it’s possible the flavors wouldn’t mix or you could end up with too much soda in a bite. Use flaked coconut as it really adds to the finished texture and flavor. Be sure to peel carrots before grating. Or, do like I did, grab a bag of baby carrots already peeled and put them through the food processor. You’ll want small pieces so stand the carrots up in the hopper so that the small diameter is cut instead of the longer length of the carrot. Or run the longer shreds through twice. Pecans can be substituted for the English walnuts.

The cream cheese frosting is not a sweet frosting and is a perfect complement to the dense cake. Beat it a little longer than most frosting to incorporate air into the mix and make it light. You can add up to one more cup of confectioner’s sugar to the mix, if you want a sweeter, more firm frosting. The recipe also doubles nicely if you decide to layer the carrot cake or make cupcakes.

This is THE best carrot cake ever.

Spiced Carrot Pineapple Cake

Ingredients

Cake batter

2 cups flour
1 ½ cup sugar
¼ cup brown sugar, packed
1 ½ teaspoons baking soda
1 teaspoon salt
4 teaspoons cinnamon
¼ teaspoon nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
2 cup grated and peeled carrots, packed
1 cup sweetened coconut flakes
½ cup golden raisins, optional
1 can 8 oz crushed pineapple, drained
1 Tablespoon of pineapple juice, from above
1 ½ cup of English walnuts
1 cup cooking oil
2 teaspoons vanilla extract
3 eggs

Cream Cheese Frosting

¼ cup butter
1 8oz package of cream cheese
1 cup powdered sugar
4 teaspoons vanilla extract
Tiny pinch of salt

Instructions

Cake

Peel and grate carrots. I use a bag of baby carrots and run them through the food processor.
Measure all dry ingredients into large bowl and whisk together.
In mixing bowl, mix together carrots, drained pineapple, raisins, coconut flakes and walnuts.
Add oil, vanilla and reserved pineapple juice.
Add eggs one at a time, mixing well between each one.
Slowly add dry ingredients and mix until well mixed about one minute. Do not overmix.
Spray 9x13 pan with cooking spray and pour batter evenly into pan.
Bake at 350 degrees for 40-45 minutes until toothpick inserted in center comes out clean.
Allow to cool thoroughly before cutting or icing.

Cream Cheese Frosting

Soften butter and cream cheese at room temperature.
Cream butter until light about 2 minutes.
Add cream cheese and cream with butter for additional 2 minutes.
Slowly add powdered sugar, salt and vanilla. Mix well.
If desired, you can add up to one more cup of powdered sugar to your desired sweetness and firmness.
Keep at room temperature for ease in icing, but refrigerate any leftovers.

http://www.apinchofjoy.com/2012/07/spiced-carrot-pineapple-cake/

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Strawberry Shortcut Mousse

May 15, 2012 by Charlene

Strawberries were known in the Roman Empire as early as 234 B.C. where wild berries were used for medicinal purposes as well as eating. The berry is also indigenous to North America where Native Americans used them as well. Well before 1600, early colonists were impressed with the native way of mixing crushed red berries with cornmeal then baking the mixture for strawberry bread. They adapted the dish and Strawberry Shortcake was born. The name strawberry seems to have unknown origin. Speculation includes: name came from the straw placed around the plants to keep them from freezing in the spring. OR from the fact that the plant produces prolific runners that take root all around the plant, thereby “strewing” the berries from the mother plant. OR that medevial children would string the berries on straws so they could be sold in the market. The scientific name, fragaria, given them reflects their fragrant nature and their relationship to roses, also a member of the fragaria family.

The first fruit to ripen in spring, strawberries are also unique in that their seeds are found on the outside. Although strawberries are available year round in the store, most gardens will produce from early spring through June, the everbearing plants a little longer. Whether in the garden or the store, choose strawberries that are firm, plump, deeply red and shiny. Once picked green berries will not ripen further. Wash firm berries, do not remove the green caps and they will keep for several days in the refrigerator. Longer term storage requires freezing or canning. Strawberries are nutritious with vitamin C, minerals and antioxidants. Fresh strawberries make great additions to salads, fruit trays and kid friendly snacks. Because of their sweet flavor, they make delicious desserts like this quick and pretty mousse. By the way, the mousse freezes nicely as individual dessert pops, too.

If you are a Bavarian milk producer, tying small baskets of wild strawberries to the horns of cattle will entice woodland elves, who are passionately fond of strawberries, to help produce healthy calves and abundance of milk in return. If that seems a bit strange to ponder, perhaps you will appreciate this more . . .

Doubtless God could have made a better berry, but doubtless God never did.” (Dr. William Butler, 17th century English writer)

Strawberry Shortcut Mousse

Ingredients

1 cup sliced strawberries (4-5 ounces, yields 2/3 cup puree)
1 Tablespoon strawberry syrup (enhances flavor and color)
1 package instant sugar free white chocolate pudding mix
1 cup cold milk
1 cup thawed frozen whipped topping (regular, French vanilla or Extra Creamy)
Optional: ½ cup fresh strawberry bits – sliced strawberries cut in small pieces

Instructions

Stem and slice strawberries.
Puree in blender with syrup until smooth. Yields about 2/3 cup puree.
Add milk to pudding mix and beat until well mixed, about 1 minutes.
Add strawberry puree to pudding mix and beat for another minute. Mixture will be somewhat thick.
Add thawed whipped topping, and stir gently until well blended.
If adding fresh strawberry bits, fold in carefully.
Spoon into dishes and refrigerate at least one hour.
Garnish as desired. Serves four to six.

http://www.apinchofjoy.com/2012/05/strawberry-shortcut-mousse/

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Delightful Coconut Macaroons

April 12, 2012 by Charlene

Another quick and easy, but elegant dessert. I was going to pipe melted chocolate lines across the top for an added touch, but these disappear fast. Just glad there were enough to show you a photo!

I use the eggshell method to separate white from yolk. Crack the egg in the middle and gently pull it apart with an upturning and lifting motion over a small bowl to keep the yolk in one half of the eggshell. The white will pull away and slip into the small bowl. Gently pour the remnants of the egg back and forth between the two more or less equal half egg shells, being careful not to puncture the egg yolk. Pour the separated egg white into your mixing bowl before breaking another egg. If the next egg yolk does break, you will only have contaminated one white. Egg whites won’t whip if there is any egg yolk in the bowl – not important for this recipe, just a bonus tip! And yes – they do make egg separators and yes, there is one in the back of the drawer, but using it would take the challenge out of my day!

You can use shredded coconut, but I prefer the smaller bits of flaked coconut. Some cooks like to mix flaked and shredded, sweetened and unsweetened – even if they did not have only a quarter cup in one bag and are substituting the other. Imagine! If your pantry is so organized and well supplied that you have two kinds of coconut at the same time, you go right ahead and open both packages at once. You know that doesn’t happen here!

This time I used an oval 2 tablespoon coffee scoop to put the mixture on the baking sheet. It made a larger, flatter cookie than the ice cream scoop that also holds 2 tablespoons. The mixture will not change shape during baking, so feel free to sculpt if so inclined. Baking takes the full 15 minutes in my oven. You can reduce the temperature to 350 if the coconut begins to brown quickly , but the cookies are still wet looking and to the touch. Watch closely the last few minutes of baking. The cookies will have golden tipped coconut and a golden bottom edge when done. They will hold their shape when touched, but will feel a little damp. Cookies will firm as they cool.

This recipe was featured At The Picket Fence

Delightful Coconut Macaroons

Ingredients

4 egg whites
3 cups sweetened coconut, flaked
½ cup sugar
2 Tablespoons cornstarch
1 teaspoons vanilla
1 teaspoon almond flavoring
Pinch of salt, about ¼ teaspoon

Instructions

Preheat oven to 375 degrees.
Whisk egg whites, sugar, cornstarch, flavorings and salt together.
Stir in coconut, 1 cup at a time.
Using a 2 Tablespoon measure, drop batter onto parchment lined baking sheets.
Bake 10-15 minutes until tips of coconut begin to turn golden brown.
Slip parchment paper and cookies off baking sheet to counter or cooling racks.
Let cool completely before removing from parchment paper.
IF there are leftovers, store in tightly closed container.
Makes approximately 20 cookies

http://www.apinchofjoy.com/2012/04/delightful-coconut-macaroons/

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No Bake Easy Cheesecake

March 6, 2012 by Charlene

Today is National Cheesecake Day! At least according to the Kraft people – who may or may not have a vested interest in such a day. But any excuse for a cheesecake, I say!

People often think that dessert is the first thing to go for those who are watching carbs, calories or otherwise eating healthy. The old “if it is fun, tasty, or pleasurable then it must be bad for you” theory. Not true. The occasional indulgence in a truly decadent dessert will not hurt if you fill your plate with healthy food the rest of the time. Nor is it true that desserts are to be ignored on a regular basis. Some decadent looking desserts use ingredients that have reduced carbs, calories or whatever else you are watching. Some desserts are healthy on their own and others bring a spark of taste that makes a meal complete. Didn’t know that the dessert issue was so complex, did you?

Here is a cheesecake dessert that is not complex. Very simple with three ingredients. A blank slate for whatever garnish you choose. Or not. You can put it into a graham cracker crust. Or not. You can see I chose the chocolate garnish, no crust option. I like to divide this cheesecake into ramekins shown because they come with lids and I can save half the dessert for another meal very easily. Dividing it into individual containers also provides automatic portion control. The chocolate garnish is simply a Dove Dark or Hershey’s Dark Bliss shaved with a sharp knife over the top of the cheesecake. This dessert does need to be made a couple of hours ahead of time, but it is quick and easy. It’s been in my computer recipe file for a long time with no attribution — may have even come from Kraft.

This recipe was featured on Chatty Chics.

If you’d like another basic cheesecake take a look at this Crockpot Cheesecake.

Happy Cheesecake Day!

No Bake Easy Cheesecake

Ingredients

1 8 ounce package of cream cheese
1 1/2 cups milk
1 package sugar free pudding mix, cheesecake or vanilla flavor
1 ready made graham cracker crust OR make graham cracker crust using favorite recipe
Garnish, as chocolate, fresh strawberries or raspberries

Instructions

Whip cream cheese in medium mixing bowl with mixer until there are no lumps.
Add milk, about a quarter cup at a time, and beat until milk is incorporated. Mixture will be liquid.
Add pudding and beat until mixture begins to thicken well.
Turn into crust or serving container and chill for at least two hours.
Garnish before serving.
Makes 6 servings. Approximately 9 carbs per serving.

http://www.apinchofjoy.com/2012/03/no-bake-easy-cheesecake/

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Resurrection Rolls

Layered Salad

Cream Cheese Toffee Dip and Happy Anniversary!

Pierogies and Sausage

Cinnamon Swirl Oven Pancake

Filed Under: Desserts and Sweets, Recipes, Refrigerator Desserts Tagged With: cheesecake, Cream Cheese, desserts, easy, Eating, no bake, pudding, Refrigerator

How to make chocolate mousse – a Saturday Share

March 3, 2012 by Charlene

Rich and indulgent, chocolate is often at the top of everyone’s list of special treats. In this video, The Skinny Chef Jennifer Iserloh shows you how to make a healthier version of a creamy chocolate mousse.