The Wife of a Dairyman ~ Churned in Cali: desserts

Showing posts with label desserts. Show all posts

May 31, 2013

Top Seven Dessert Bar Recipes

Tis' the season of graduations, school end parties, end of season little league parties, pool parties, you name it! For my 'Best of the Web' this week, I couldn't just choose one bar recipe...so I went for seven!

They are all courtesy of Pillsbury and look delightful......especially this Lemon Blueberry Pretzel Cheesecake recipe....salty and sweet all in one bite. Can't go wrong!

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'BOTW' Stout Floats

I have a new love for something thick, rich and dark....Stout. I admit, I've always been a Coors Light kinda girl...and still am, BUT I am loving my Guinness or any sort of chocolate tasting stout. I can normally only consume one, cuz when you're used to light {very light} beer, stouts feel heavy and rich.....or at least it does for me.

So check this week's 'Best of the Web' by Bon Appetite!

Stout Floats.

Oh yeah.

photo and recipe courtesy Bon Appetite

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"BOTW" Betty Crocker's Grasshopper Fudge Cake

I have a soft spot for green desserts....kinda weird, I know. With St. Patrick's Day coming up, I'm stocking up on recipes that look good and are green. Fun for school, parties, cooking class, you name it.

Betty Crocker never let's me down. "Best of the Web" for this week is Betty Crocker's Grasshopper Fudge Cake. YUM!

photo and recipe courtesy Betty Crocker

1 Betty Crocker Super Moist White Cake Mix

Water, vegetable oil and egg whites called for on cake mix box

teaspoons mint extract

drops green food color

jars (16 oz each) hot fudge topping

container (8 oz) frozen whipped topping, thawed

drops yellow food color

Thin rectangular crème de menthe chocolate candies, unwrapped and cut into pieces, if desired

Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
Make cake batter as directed on box, adding 1 1/2 teaspoons of the mint extract with the water. Reserve 1 cup batter. Stir 3 drops of the green food color into reserved batter; set aside. Pour remaining batter into pan.
Drop green batter by generous tablespoonfuls randomly in 12 to 14 mounds onto batter in pan. Cut through batters with metal spatula or knife in S-shaped curves in one continuous motion. Turn pan one-fourth turn; repeat cutting for swirled design.
Bake as directed on box for 13x9-inch pan. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour.
Carefully spread fudge topping evenly over cake. In medium bowl, stir whipped topping, remaining 1/2 teaspoon mint extract, remaining 9 drops green food color and the yellow food color until blended. Spread whipped topping mixture evenly over fudge. Garnish with candy pieces. Store covered in refrigerator.

Makes 15 servings

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