Spring has arrived which means that it’s time to start entertaining. Nothing like having friends over for a cookout or just a nice meal outside. As with any cookout, an awesome dessert has to be included!!
Recently I had the opportunity to review the cookbook Eat More Dessert and LOVED it!! This book is very well made and the binding is very sturdy. It’s filled with beautiful pictures on every page with recipes. The ingredients lists aren’t long and the recipes aren’t advanced. The decorating part is the hardest part for me but as anyone knows, practice makes perfect.
Eat More Dessert
For those of you getting ready for Mother’s Day this weekend, here is a beautiful dessert that would display perfect on the table.
Ingredients:
1 box Duncan Hines Devil’s Food Cake Mix
1 Box of Jell-O Chocolate Instant Pudding and Pie Filling, Dry
1 cup water
1/3 cup oil
4 large eggs
1 Batch Buttercream Frosting
Americolor Sky Blue Soft Gel Paste Color
You Will Need:
2 mini cupcake trays
48 mini paper cupcake liners
small cookie scoop
disposable pastry bag
#2D Wilton decorating tip
48 mini terra-cotta pots, found on any craft store’s floral aisle
Directions:
1. Preheat the oven to 350. Line the mini cupcake trays with paper liners. Set the prepared trays aside.
2. In a large bowl, and using an electric stand mixer fitted with a paddle attachment, beat the cake mix, pudding mix, water, oil and eggs on medium speed for 2 to 3 minutes or until well blended. Scrape the sides of the bowl and mix again until all the ingredients are incorporated.
3. Using a cookie scoop, fill each paper liner with batter to fill the liner (about 2/3 full, dividing evenly between the cupcake trays.
4. Bake the cupcakes for 10-13 minutes, or until a toothpick inserted into the center comes out clean, or the tops spring back when lightly touched. Remove the cupcakes from the oven and place the trays on wire cooling racks for 5 minutes. Take the cupcakes our of the trays and allow them to cool completely on the wire racks before decorating.
5. Meanwhile, make the one batch of buttercream frosting.
6. Add blue food coloring to the frosting until it reaches the desired shade. Place the #2D Wilton decorating tip inside the pastry bag (no need to use a coupler) and fill with frosting. Set aside
7. To decorate the cupcakes, hold the pastry bag in an unright position, and squeeze while twisting wrist clockwise and dotting hydrangea blooms to cover the top of each cupcake. Put cupcakes in flower pot when done decorating.
Ingredients:
1 cup imperial margarine or butter (2 sticks)
1 cup crisco vegetable shortening
2 pounds confectioners’ sugar
2 teaspoons pure vanilla extract
3 tablespoons whole milk
Directions:
1. Combine the margarine and Crisco in the bowl of an electric mixer, using a paddle attachment, beat on medium speed until smooth, about 2 minutes.
2. Add half of the confectioners’ sugar and continue beating on low speed for an additional 2 minutes or until the mixture is creamy, scraping the sides of the bowl with a rubber spatula as needed. Add the remaining confectioners’ sugar, vanilla and milk, and beat until the frosting is creamy and fluffy, about 2 minutes more. Add any food coloring at this time, if using, and beat on low speed until light and fluffy.
3. Use immediately or store in an airtight container refrigerated for up to 30 days.
Also, this is a favorite of mine. It’s perfect for entertaining outdoors. It’s so easy to transport to the location and I promise you that it will be a huge hit with all the guests.
Ingredients:
6 cups fresh strawberries, rinsed and sliced
2/3 cup plus 6 Tablespoons granulated sugar
4 2/3 cups Bisquick Baking Mix
1 cup whole milk
6 Tablespoons butter or margarine, melted
16-ounce container col whip or whipped cream, for garnish
You Will Need:
1 Nonstick Cookie Sheet
Cookie Scoop
12-14 small glass canning jars
Red Gingham Fabric cut into strips to cover your jars
Directions:
1. Preheat the oven to 425
2. Place the strawberries in a large bowl and mix with 1/3 of the sugar. Set aside
3. In another large bowl, mix the Bisquick, milk and melted butter until a soft dough forms. Using the cookie scoop, measure the batter and place on an ungreased cookie sheet.
4. Bake for 9-10 minutes or until golden brown. Remove the pan from the oven and place on a wire cooling rack until completely cool.
5. When ready to serve, place one shortcake biscuit in the bottom of each canning jar. Top with sliced strawberries, and garnish with Cool Whip or whipped cream.
The book is broken down into themed chapters ranging from baby showers and weddings to holidays and birthday parties. In addition, Jenny provides tips and tricks for creating the perfect dessert table. These are awesome for those non-creative people like myself. As you can see from the above recipes that I just shared, the are doable. They aren’t going to break the bank to create, they are easy and are sure to wow your guests. A few more recipes that you will find in this book are:
- Charming Chocolate Cupcake Truffles
- Bitty Banana Pudding Cups
- Brownie Waffle Bowl Sundaes
- S’mores on a stick
- Rice Krispie Treat Pumpkins
- Pink Vintage Ruffle Cupcakes
- Yellow Petal Cake
- Red Velvet Ribbon Cake
Eat More Dessert
Eat More Dessert
