“In three words I can sum up everything I've learned about life: It Goes On.”
Robert Frost
Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts

Thursday, June 9, 2016

Throwback Thursday - 50 years of Cool Whip


Happy Birthday Cool Whip, you're 50 years old this year!

source

Most of you are familiar with "Cool Whip".  It's one of those items that Martha Stewart has probably never eaten.  But back when I was growing up it was a staple in our household, it replaced another 'almost food' item called Dream Whip.  Don't get me started on that foul concoction. I'm not sure if they even make it anymore....

Anyway, we're here today to talk Cool Whip which was brought to a supermarket near you back in 1966.  Do you remember that catchy phrase and commercial jingle in the late 80's, called Cool Whip's the One?
If not let me refresh your memory....






The lyrics as far as I could make out are something like....

"What makes everything so whip smackin',
lip smackin'... a-aah good... mm-mm
Cool Whip's the one, that whipped creamy taste.

Cool Whip's the One,
That makes it whip smackin',
lip smackin'... a-aah good, yeah!
Cool Whip's the one,
That whipped creamy taste,
Cool Whip's the One!"

OK so wasn't that fun! Never mind that the debate still rages as far as whether Cool Whip is a food or not... Health nuts, don't lecture me... it's not as though we eat this stuff everyday. Besides, if you've ever eaten a prepared salad dressing or pretty much any processed food you've eaten the ingredients that are in Cool Whip!

Now back to my story,.... so my Mom loved to make Jell-O Salads and they almost always had a Cool Whip addition to them.  By the way Jello-O is twice as old as Cool Whip!  Sometimes the Cool Whip was incorporated into the salad or it was just a festive dollop on top. I remember how a plain old cherry Jell-O with sliced bananas suspended inside was transformed into a work of art when Cool Whip was slathered on top and sprinkled with chopped walnuts! My mom served it in a clear glass salad bowl and to a ten year old kid it looked like a sparkling jewel!

One reason cooks love Cool Whip is because it holds it's shape for a long time.  Regular whipped cream will start to melt and break down, especially in warm conditions.  That's why Cool Whip was a popular item for all those pot-lucks and church dinners!

So I can't leave you without sharing a simple recipe that has tons of variations all over the internet. Is it a dessert, is it a salad?  Who cares, it is delicious!  Here's my favorite...




Fruit Cocktail Cottage Cheese Salad
1 box Lemon or Lime Jell-O (3 oz.)
1 can crushed pineapple (8 oz.)
1 can fruit cocktail (14 oz.)
1 small container Cool Whip (10 oz.)  UPDATE: I now use Truwhip instead.
1 container small curd cottage cheese (16 oz.)

Drain the fruit cocktail juice into a glass measuring cup and heat in microwave until hot (about 30 seconds) or heat in a small pan on your stove. Remove from heat and stir in the Jell-O and mix until it's dissolved. Set aside to cool to room temperature while you prepare the other ingredients.

In a large mixing bowl, stir together the pineapple, cottage cheese and the fruit cocktail. HINT- To help this set faster, I refrigerate the canned fruit ahead of time so that it is cold.

Add your dissolved Jell-O and stir to combine.  Fold in the Cool Whip and transfer to a large serving bowl or container and refrigerate for several hours. It will have a somewhat soft consistency.

More HINTS-- Use any flavor Jell-O you like. If you like less sweet and more like a salad, add 1/2 cup sour cream or 1/2 cup plain Greek yogurt in addition to the cottage cheese. If you want it more like a dessert, add marshmallows.  Want nuts, add some. You can do pretty much anything to this salad/dessert and it will turn out yummy!








Want this salad but without the Cool Whip? Here's a recipe for whipped cream, try substituting it for the Cool Whip. Best if eaten the same day, remember the real whipped cream might not hold up as long as Cool Whip.

UPDATE: I no longer use Cool Whip as they have been using High Fructose Corn Syrup and other questionable ingredients in this product. I use a product called Truwhip instead.

Homemade Whipped Cream
1 cup whipping cream
1/3 cup sugar
pinch of salt

Pour the heavy cream into a large metal bowl with crushed ice under the bowl.

Add about a 1/3 cup of sugar and a tiny pinch of salt.
Whip for approximately 5 minutes until it forms soft peaks. Must be  keep refrigerated for best results.

Disclaimer.... These are my personal opinions, I'm not being reimbursed for anything I say or do on my blog!

Hope you enjoyed this little trip down memory lane! 
So the burning question... Is Cool Whip a Food? 

Thanks for joining me on Throwback Thursday!
~~~ Diane ~~~



Wednesday, January 27, 2016

New Year Resolutions on Hold

Have you all been keeping your New Year Resolutions? Maybe you don't make any, I know that I gave up on them quite awhile ago. Actually not true, I make resolutions about every month. Some I keep and others... eh... not really.

We've been trying to eat better around here, lots of salads and lower carbs and fat.  It's been a struggle, I grew up on a farm for goodness sake, and every day there included comfort food. I still miss my Mom's home cooked meals, she was a fabulous cook! 

One thing I'm already tired of is no dessert.... that lasted about three weeks and then these yummy blueberries were on sale and then I saw some lemons,  and well here is the result....



Lemon Blueberry Gooey Butter Cake




 





This is a pretty easy recipe and it's luscious, plus it feeds about twelve people, so it's great for a crowd. The entire recipe and directions are at the bottom of the post.


 

Start by making your crust, it's just butter, cake mix and an egg.  Remember to spray or grease the pan so it doesn't stick.

 

 

I've already creamed the butter, cream cheese, sugar, eggs and juice... now I've added those delicious blueberries.
 


 
 

Stir in the blueberries and lemon zest, gently! Don't crush your berries! OK, I actually forgot to add the lemon zest.... too caught up in taking pictures and conversing with our house guest! 
Oops! 
It's much better with the zest. 
Don't forget like I did!



 

 
Smooth your batter over the unbaked crust.



 

Bake until golden and puffy, but don't over bake, it still should be gooey.  Jiggle the pan and if the center is still really loose bake for about 5 more minutes and check again. 



Lemon Blueberry Gooey Butter Cake

Crust:
1 box cake mix, white or yellow
1 stick butter, softened
1 whole egg


Filling:
8 ounces cream cheese, softened
1 stick butter, softened
2 cups granulated sugar
3 whole eggs
2 lemons (zest removed and then juiced)
2 or 3 cups of fresh blueberries


Directions:
 
1.    For the Crust:  In large mixer bowl blend the cake mix and butter to combine.  Add the egg and mix until it forms a soft dough. Spray a 9 x 13 glass baking dish with non-stick cooking spray.  Press the dough evenly into the dish. Set aside and make the filling.

2.    For the Filling: In large mixer bowl cream the butter and cream cheese until smooth.  Scrape down the sides of the bowl.  Add the sugar and mix well.  Then add the eggs and lemon juice and mix until well combined and smooth.  By hand, stir in the blueberries and lemon zest.  Pour over the crust.

3.    Bake in a preheated 325 degree oven for 40-45 minutes.  Center of dessert will be gooey but not runny.

4.    Cool at least 20 minutes, cut or spoon onto serving dish and top with whipped cream.
 






Wait for your dessert to cool until you can't stand it any longer and then scoop into a bowl and cover with massive amounts of whipped cream.... and then fall into a sugar stupor! Yay! What else is there to do in January?  Except then I remember we're going to be going somewhere soon where the weather is tropical and shorts and swim suits are a possibility ..... then it's back to the salads!


Desserts are my one weakness! 
Want to share yours?

 ~xx Diane xx~

 

Wednesday, July 17, 2013

Pineapple Coconut Icebox Cake


I made this dessert last week while I had house guests visiting.  It is the perfect dessert for these hot summer days.  It is cool and luscious and not too sweet. I hope you all give it a try. ~ Diane

Pineapple Coconut Icebox Cake
 
Ingredients for Cake:
1 box white or yellow cake mix
1 large can (20oz.) of crushed pineapple including the juice
2 whole eggs

Cake directions:
In a large bowl whisk the eggs until frothy, add the cake mix and the crushed pineapple
including the juice.  Mix well to combine. Pour into a greased 9x13 Pyrex baking dish.
Bake according to cake mix directions on the box. Let cool to room temperature.

Ingredients for the Topping:
16 oz container of whipped topping
1/2 cup milk
3.5 oz package of instant vanilla pudding
2 1/2 cups shredded coconut

Topping directions:
In a large bowl mix the pudding and the milk together.  Fold the whipped topping
into the pudding mixture.  Spread on top of the cake. 
Sprinkle the coconut over the top. 

Cake needs to be kept in the refrigerator for best results.


Thursday, February 7, 2013

We Love Double Chocolate . . .

Double Chocolate Butter Cake




We love chocolate! We love to get it, we love to give it! And remember, Valentine’s Day is one week from today.  During these somewhat gloomy winter days, what could be better than an easy and  delicious chocolate dessert to share with your loved ones?  Before we get to the recipe, I wanted to cover a bit of background on the history of chocolate.

Scientists have discovered that chocolate was invented at least 3,100 years ago in Central America and not as the sweet treat people now crave, but as a celebratory beer-like beverage and status symbol.  Unfortunately, chocolate languished as this sorry, bitter concoction from about 600 AD until 16th Century Europe when the Spanish began to add cane sugar and flavorings such as vanilla to their sweet cocoa beverages. From this point the French, Swiss, Irish, English and Americans all had a hand in creating the chocolates we know today. All I can say is, Thank You!


We’ve all heard that chocolate is an aphrodisiac. It contains an endorphin called phenylalanine, levels of which in the brain have been linked to falling in love. Chocolate has been used as a gift since the days of the Aztecs and Mayans and was used in marriage and fertility ceremonies.  Yes we Love Chocolate! It tastes good and it makes us feel good!

Now it is possible to find several brands of Organic and Free Trade Chocolate available. I always try and use as many organic ingredients in my recipes as possible. I find that the resulting product is tastier and healthier too.  If you would like to see some of my favorite organic products, visit my board on Pinterest.  So without further ado, here is the recipe.



    Double Chocolate Butter Cake

    2 cups sugar
    5 tablespoon cocoa powder
    1   egg, plus 2 eggs
    1   (8-ounce) package cream cheese, softened (neufchatel works well also)
    1   (18.25 ounce) package chocolate cake mix
    16 tablespoons (2 sticks) butter, softened
    1 teaspoon vanilla extract
    2 cups chocolate chips
    1 cup chopped nuts (walnuts or pecans)

    Preheat oven to 325 degrees F.

    Lightly spray a 13 x 9-inch glass baking dish with non-stick cooking spray. In a large bowl, combine the cake mix, 1 egg, and 8 tablespoons (1 stick) softened butter, and stir until well blended. Pat mixture into prepared pan and set aside. In a stand mixer, or with a hand mixer, beat the cream cheese until smooth. Add the remaining 2 eggs, and the cocoa powder. Lower the speed of the mixer, and add the sugar. Continue beating until ingredients are well mixed. Slowly add the remaining 8 tablespoons (1 stick) of softened butter, and the vanilla, continuing to beat the mixture until smooth. Stir in nuts and chocolate chips with a rubber spatula. Spread filling over cake mixture in pan.

    Bake for 40 to 50 minutes. Do not over-bake the cake; the center should still be slightly soft when finished baking. Let cake partially cool before cutting into pieces.   Top with whipped cream or ice cream.  Sprinkle with cinnamon for a little spice.

In the top photo, I wanted a smaller version to serve on a dessert buffet, so I simply scooped out about a heaping tablespoon of the cake and rolled it into a ball. I placed them in muffin papers and set them aside until serving time.  When ready to serve, I popped them into the microwave for about 
15 seconds and then topped them with whipped cream and a sprinkle of cinnamon before
 placing on my serving table. 

The photo below is how we usually serve it...a big square, with lots of whipped cream! 

This is an especially good reward after shoveling snow!




Linked with The Charm of Home


Tuesday, May 15, 2012

Rhubarb Dream Dessert

Springtime means the rhubarb is ready for picking. I've already harvested some, cleaned and chopped it and it has been stored in the freezer for later months when I need an interesting ingredient. I am still picking some every week or so and have been trying a few recipes old and new.

A new one wasn't to my liking, so I reverted back to an old recipe from my Mom's recipe box. The crust is crisp like a shortbread and the rhubarb topping is soft and creamy.  The only other flavoring is a bit of nutmeg - which could be omitted if you don't care for it. I am sharing the recipe below. Let's enjoy some rhubarb today!


Rhubarb Dream Dessert topped with luscious whipped cream!


Canadian Red Rhubarb







Recipe

Rhubarb Dream Dessert

Crust
1 1/2 cups flour
1/2 cup sugar
1/2 cup butter, cold

Filling
2 whole eggs, beaten
1/4 cup flour (I used a white whole wheat flour)
1 dash nutmeg
1/2 teaspoon salt
1 1/2 cups sugar
3 cups rhubarb, finely chopped

With pastry cutter blend the first 3 ingredients and press
into an ungreased 7" x 11" baking dish. 
In preheated oven, bake at 350 degrees for 10 minutes. 

Mix the rest of the ingredients and spoon onto the crust.  
Bake at 350 degrees for 35 minutes. Let cool to room temperature.  
Store leftovers in the refrigerator.
Serve with whipped or ice cream.





Want to know more about Rhubarb?  Check out this link to The Rhubarb Compendium.



Linked with:






Tuesday, April 3, 2012

Delicious Cookies

Delicious Cookies, yes that's the name and the description. The original recipe came from my husband's Grandmother who ran a cafe in rural South Dakota. I of course can not leave well enough alone, so I made a few simple changes. I replaced the margarine and rice crisp cereal and put my own spin on these delicious "Delicious Cookies".





This picture does not do these cookies justice, they are even prettier than this! The cookie has a delightful crispy texture that everyone loves. There are a lot of ingredients that go into this cookie! The recipe makes a huge batch of cookies (about four dozen). I use my handy Kitchen Aid mixer with the paddle attachment. It makes combining these ingredients so easy! I always use scoops to make evenly sized cookies and it is much faster. This is a small size scoop, sorry I don't think it has a number.






Smoosh the cookies with a fork to slightly flatten them out.

Ready for the Oven


Ready to go on the cooling rack




They come off easily from my half sheet pans. No grease required. 

Hint: Never wash your sheet pans in the dishwasher. It will dull the finish 
and your cookies will stick.



Cookies cooling on the rack!







Delicious Cookies
Yields around 4 dozen cookies

1 cup white sugar
1 cup brown sugar
1 cup butter
1 cup vegetable oil
1 whole egg
1 cup sweetened flaked coconut
1 cup oats, rolled (raw)
1 teaspoon vanilla
1 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon baking soda
1 cup walnuts, chopped fine
1 cup  Craisins®(dried cranberries)
3 1/2 cups flour, white
1 cup rice krispies® (or your favorite crisp cereal, I use Natures Path Granola)

1.    Cream together butter and sugar, gradually add oil. Blend in other ingredients as listed above until you get to the flour. Blend in the flour and cereal at the very end. Do not over mix.

2.    Use small scoop or teaspoon size amount and drop onto cookie sheet. Flatten slightly with a fork. Bake in preheated 350 degree oven for 12 minutes. Cookie will brown slightly around edge. Cool on wire rack.


Notes: You may switch out some of the ingredients for your own preferences, such as using raisins or chopped dates instead of Craisins® or pecans instead of walnuts.

I hope you try them sometime, you will not be disappointed!
For more sweetness visit Crazy for Crust or Mom's Crazy Cooking!
Just click on the buttons below!












Thursday, December 8, 2011

Swedish Cheesecake also known as...

Ostakaka or Osta Kaka. Which in Swedish means Osta (cheese) Kaka (cake or cookie). This recipe was given to me by my Aunt who many years ago, lived in a Swedish community (Lindsborg Kansas) where she obtained the recipe. This a favorite Christmas dessert with it's festive color and delicate flavor. Who knew when I grew up I would marry into a Swedish family!




This dessert is easy to make and most of the ingredients are probably already in your kitchen. All but one - you may not have lingonberries. They are a staple here in Minnesota and I always have a couple of jars of lingonberry preserves on hand. They are also delicious on pancakes and waffles. You must not make this dessert unless you find the lingonberry preserves, otherwise you will be disappointed and we don't want that. The cheesecake is a very simple recipe and it really needs it's crowning glory of lingonberries and whipped cream.



24 ounces cottage cheese, 2% fat
4 whole eggs
1 cup sugar
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
2 cups half and half
1/3 cup flour
1/4 teaspoon salt
dash nutmeg or cardamom



1.    Preheat the oven to 325 degrees. Lightly oil or butter a 9 x 13 casserole dish.

2.    In a large mixing bowl by hand, beat the eggs. Stir in the rest of the ingredients.  Pour into
       a prepared baking dish.

3.    Bake at 325 degrees for approximately an hour. Test by inserting a knife in the middle,
       the blade should come out clean. This is similar to a custard. Cool.

4.    Spoon into serving dish and top with Lingonberry Preserves and whipped cream.
















                Really not much to look at
                   in it's unadorned state.

















Lingonberry Preserves are a must for this dessert. These are from IKEA. I f you don't happen to live near one try your local grocers. There are several brands of lingonberry preserves available, look for them in the gourmet food section of you grocery store.

Lingonberries are in the same family as cranberries. They are smaller in size and somewhat sweeter with a mild peppery bite.









Top your dessert with some whipped cream and you will be as happy as a bird in the morning!







Linked with Tina's PicStory in the kitchen












Tuesday, November 15, 2011

Butterscotch Pumpkin Cookies

I have pumpkin on the brain. I have been thinking about pumpkins too much. My Pinterest board is overflowing with pumpkin things, soups, main courses, desserts, decorations, all pumpkin. After a while, I will have had it with pumpkins. The next thing I will be into this season will be cranberries, but that is for another day.

Today we are still thinking pumpkin. Here is a wonderful recipe that I adapted from one I found on Pinterest. My family thinks these are the best pumpkin cookies ever! The Butterscotch Frosting really makes these cookies over the top good!


Butterscotch Pumpkin Cookies

2 cups flour
1- 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon nutmeg
1 cup butter
1 cup sugar
1 egg
1 cup canned pumpkin
1 cup chopped pecans (toasted)


Butterscotch Frosting: 6 Tablespoons butter
1/3 cup brown cane sugar
2 cups powdered sugar 1 or more teaspoon(s) water to right consistency

Preheat oven to 375 degrees. Chop pecans.  In a saute pan, toast pecans until fragrant.  Set aside.

In a medium bowl, mix together flour, baking powder, baking soda, cinnamon,ginger and nutmeg.  Set aside.  In a large bowl (or mixer) cream together the sugar and butter.  Add one egg.  Stir in the pumpkin.  Add flour mixture and mix until incorporated.  (Do not over mix.)  Stir in pecans by hand. Drop with a teaspoon onto a cookie sheet.  Bake at 375 degrees for 10 – 12 minutes.

For the Frosting:
Heat butter in a a saucepan.  Add brown sugar and stir.  Remove from heat and whisk in the powdered sugar.  Add a teaspoon of water or more until you reach desired consistency.  Frost the cookies. Grate a little more nutmeg over the top before the frosting sets. Wait at least five minutes, then sample!





Pumpkin Chewy Deliciousness




Linked to What I Love Wednesday

Tuesday, November 8, 2011

A Few Thanksgiving Favorites...

Thanksgiving is one of my favorite holidays. There is so much to love about Thanksgiving, the family time, the friendship, the food, the fun, the football. Did you notice those things all start with the letter"F", hmmmm. Actually I am not even that big a football fan, but I can still join in the spirit of it all. The rest of those things, well they are all wonderful. Even better no rushing around to get presents ready.

Over the years the food has become even more important to me, it is a link to the past. It is a way to reconnect to those memories of days gone bye. Today I am sharing a recipe of my Mom's, when I make it, all those years of baking with her in the farm kitchen come back to me. 

 Oh, I did forget to mention one huge thing though. 
It's what the season is all about, Thankfulness.



Mom's Pumpkin Pie

Preheat your oven to 400 degrees. You will need two 8 inch unbaked pie crusts.

                                      4 whole eggs
                                      2 cups cooked pumpkin, (1 can Libby's Pumpkin)
                                      1 cup granulated sugar
                                      3/4 cup brown sugar
                                      4 TBS. flour
                                      2tsps. cinnamon
                                      1tsp. nutmeg
                                      1/2 tsp. ginger
                                      1 tsp. salt
                                      2 cups whole milk


In a large bowl with a wire whisk beat the eggs. Add pumpkin, sugar and dry ingredients. Beat until smooth, add milk and beat again.  Pour into the unbaked pie crust shells.

Bake in 400 degree oven for 15 minutes. Reduce the oven to 350 degrees and bake another 45 minutes or until a knife inserted near the center of pie comes out clean.  Makes two 8 inch pies.
Let cool to room temperature before putting into the refrigerator. Top with whipped cream just before serving.








One thing I am thankful for is my Mom's Pumpkin Pie recipe.

What are you Thankful for this year?

linked to Tina's PicStory 

Friday, October 28, 2011

Halloween Party, Food & Fun...



..... And big ones too!

 Still not inspired for a big (or little) Halloween party? Grab some pumpkins, candles and some sticks from your back yard. Add some twinkle lights and voila, your home is magically transformed.

Well maybe it's not that easy, but with a few decorations, one great cocktail and some basic food you can have a fun and fantastic Halloween party! Here are a few ideas for you...



First of all...

Set the mood by adding something nice to your front entry.



 2 Hearts


No time to carve pumpkins? Simply arrange a few around the entry. Add battery powered candles if you feel uncomfortable with open flames.










Nice soft lighting makes your guests feel at ease.





Start with a fabulous cocktail!
Halloween Sunset cocktail recipe





How about a couple of appetizers? Yum!





A simple pumpkin cheese ball is always a hit.







Here is an example of a wonderful table set up for a party.


Halloween Dessert Buffet





Need more food ideas? Here you go.
Bacon-Wrapped Jalapeno Chicken Bites











You look stressed. Try this cocktail. It's called a Harvest Moon. Feel better now? Delicious!







Some yummy treats!









Caramel Apple Recipe




This candy arrangement makes a great 
centerpiece that you can eat.

Halloween Candy Kabobs


Hint: Add a few drops of canola oil to a paper towel and lightly rub the bamboo skewer before sliding the candy on. It makes things much easier. Arrange in a large vase or pitcher.


                  






A cup of warm cider sends your guests 
off feeling all warm and toasty!


272/365 - cider with cinnamon








Coffee after a party is the universal sign of
  "Thanks for coming and good night".



coffee curl




Make sure you have some ready to go about a 
half hour before you would like your party to end.  For more fun Halloween images and ideas visit my board below.





Hope you have a Spooktacular Party!


Update: Due to changes in Pinterest most images have been replaced with a link to my Halloween pinboard or removed. ~ Diane