Tag Archives: dessert

Last weekend we had friends over for dinner and I was looking for a simple dessert that was somewhat healthy. We still have an abundance of blueberries so this light refreshing Whipped Lemon Cheesecake  was a perfect choice.whipped lemon cheesecake

 

I was able to mix up the lemon cheesecake a day in advance and let it chill overnight. This gave the filling a chance to set and it also enhanced the lemon flavor. It was such an easy dessert I’m sure we will be enjoying it again!whipped lemon cheesecake

 

Whipped Lemon Cheesecake

 

Ingredients:

1 cup heavy whipping cream

8 ounces of cream cheese, I used the lighter Neufchatel cheese

7 ounces of sweetened condensed milk

½ cup powdered sugar

½ cup plain Greek yogurt

½ tsp. homemade vanilla

1 Tbsp. lemon juice

2 Tbsp. Lemon zest

Blueberries for topping

 

Directions:

Using your stand mixer add the cream cheese to the bowl and beat for 2-3 minutes or until light and fluffy. Slowly add the sweetened condensed milk and continue beating until thoroughly combined. Add the powdered sugar, Greek yogurt, lemon zest, lemon juice and vanilla. Beat until light and fluffy and then place in the refrigerator while you whip the cream.

 

Add the whipping cream to a cold bowl and beat until stiff peaks form. Remove the cheesecake filling from the refrigerator and gently add the whipped cream. Gently fold in just until combined.

 

Pour the cheesecake filling into your dessert glasses. I was able to generously fill six dessert glasses. Place in the refrigerator for 4-6 hours. I made the filling the day before and let sit overnight.

 

Before serving sprinkle a generous handful of blueberries on top and garnish with a mint leaf. It was a big hit!whipped lemon cheesecake

 

The original recipe was found on 5minutesformom.com.

You may ask why this is a dangerous cake recipe, it’s because you are not only five minutes away from chocolate cake at any time of the day or night!Dangerous Cake Recipe

I try to live a healthy lifestyle by eating right and exercising daily. However sometimes you just want to enjoy a little chocolate cake. It was easy when we had our four children at home, I could bake a cake and it would be gone in just a few days!

However now that it is only my husband if I make a cake we’ll be eating it all week, this may sound wonderful but it is not good for my waistline! Now when I have a craving for a little chocolate cake I can mix up this mug size cake in just minutes!

A Dangerous Chocolate Mug Cake

4 Tbsp flour
4 Tbsp sugar
2 Tbsp cocoa
1 egg
3 Tbsp milk
3 Tbsp oil
3 Tbsp mini chocolate chips
½ tsp vanilla
1 large coffee mug

Add all the dry ingredients to your coffee mug and mix well. Add the egg to the mug and mix thoroughly. Pour in the milk and oil and mix. Add the vanilla and the chocolate chips and mix again.mix ingredients in a large mug

Place your mug in the microwave and cook for three minutes on high.Cooking in a microwave Don’t be alarmed if the cake rises above the coffee mug. Allow it to cool a little and eat from the mug or tip onto to a plate and add a little ice cream! Enjoy.

This recipe does serve two although I’m sure you could eat it up by yourself!Dangerous Cake Recipe

 

I love warm gingerbread for dessert, but we’re also trying to limit our desserts and when we do make them I try to lighten them up a bit. This recipe is as good as regular gingerbread. A perfect dessert to enjoy on a crisp autumn night.Applesauce Gingerbread

Recipe Box: Applesauce Gingerbread

Preheat your oven to 325.

1 ½ cups flour
1 cup whole wheat flour
2/3 cup sugar
2 ½ tsp. baking soda
1 tsp. ground ginger
1 tsp. Cinnamon
1 tsp. ground allspice

1 ½ cups applesauce
1 cup molasses
3 egg whites

Combine the dry ingredients in a large bowl. Add the applesauce, molasses and the egg whites. Stir to mix well. Spread batter evenly in a greased 9×13 pan. Bake at 325 for 40 minutes. Cool for at least 20 minutes. Serve warm with a light whipped toping. Makes 16 servingsApplesauce Gingerbread

Good to the last bite!Applesauce Gingerbread

As I mentioned yesterday it is peach season.Peaches I was lucky enough to have some peaches delivered to me from Bishop’s Orchards in Connecticut. They have the best peaches! I made a Peach Raspberry Crisp, which was delicious!

Peach Raspberry Crisp

4 cups sliced, peaches (skin and pit removed)
1 cup fresh or frozen raspberries
2 Tbsp cherry cordial (op)
½ cup flour
½ cup brown sugar
¼ cup butter
½ tsp cinnamon (op)

Combine the peaches and raspberries with the cordial and place in a shallow baking dish.Peaches and raspberries

Combine the flour, brown sugar, butter and cinnamon and work together until the mixture is crumbly.Topping mixture Spread over the peach raspberry mixture.Ready for the oven. Bake for about 30 minutes. Delicious served with a little vanilla ice cream!

Now the first time I made this last week I cooked the peach raspberry crisp and we ate it all up before I remembered I never took any pictures! What’s a blogger to do? Why make another one!Peaches and raspberries Which I did.Oven ready. It was equally delicious and perfect with a little vanilla ice cream! My husband was so happy!Peach Raspberry Crisp

As you know I have an abundance of rhubarb in my garden.

Rhubarb Patch

Rhubarb Patch

Recently I made Rhubarb Cake, a simple and tasty dessert.

Rhubarb Cake

Rhubarb Cake

The next dessert I made was Rhubarb Strawberry Crisp. Although my strawberries are not ripe yet it is possible to find local berries in the Farmers Market. The measurements of the rhubarb and strawberries are adjustable, I added about a cup more of each because I wanted to use up what was on hand.

Rhubarb Strawberry Crisp

4 cups of rhubarb, diced
3 cups of strawberries, sliced
1 cup of melted butter
1 cup brown sugar
1 cup granulated sugar
1 cup oats
1 cup flour
2 tsp cinnamon
¼ tsp nutmeg
½ tsp salt

Combine the strawberries and rhubarb in a large bowl. Spread into a 9×12 baking dish.

Rhubarb and Strawberries

Rhubarb and Strawberries

In another large bowl mix together the remaining ingredients. Crumble the mixture over the rhubarb and strawberries.

Ready for the oven.

Ready for the oven.

Bake at 375 for 40-45 minutes or until bubbly and the top is brown and crisp. Serve warm. Delicious with ice cream!

Rhubarb Strawberry Crisp

Rhubarb Strawberry Crisp

Linked to: FreedomFridays, WeekendWonders, FoodieFriendsFriday, TheCharmOfHome, RattlebridgeFarm, FoodieFriday, FridayFavorites, AnnKroeker, JustWongingIt, WeekendPotluck, TheBestBlogRecipes, FarmgirlFriday, TheWonderingBrain, TheT2Women, DessertNowDinnerLater, CheeriosAndLattes, TutusAndTeaParties, ChurchSupper,  WillCookForsmiles, Sweet2EatBaking, IAmAddictedToRecipes, TheChickenChick, MakeAheadMEalsForBusyMoms, HomesteadBarnHop, SweetAndSavory, FlourMeWithLove, HomemakerOnADime, TumbleweedContessa, MyMixingSpoon, TheGatheringSpot, OurDelightfulHome, KatheWithAnE, HearthAndSoulHop, AHumbleBumble, LoveInTheKitchen, TastyTuesdays, RealFoodForager, BackToTheBasics, NaptimeCreations, MandysRecipeBox, InsideBruCrewLife, TheNYMelroseFamily, DucksNARow, KellyTheKitchenKop, GastronomicalSovereignty, WhatchaWhippedUp, AllSheCooks, MostlyHomemadeMom, AGlimpseInside, FrugalFollies, MizHelensCountryCottage, LambertsLately

Rhubarb is one of the first things I am able to harvest from my garden. I love rhubarb and am always looking for new ways to cook it. This recipe is an old standby. Recently I was asked to bring a dessert to a ladies luncheon and this was what I chose.

Old Fashioned Rhubarb Cake

½ cup butter
1 ¼ cups sugar, divided
1 egg
1 cup buttermilk
1 tsp vanilla
2 cups flour
1 tsp baking soda
½ tsp salt
2 cups chopped rhubarb
½ tsp cinnamon

In a mixing bowl, cream butter and 1 cup of sugar. Add the egg and beat well. Combine buttermilk and vanilla; set aside. Combine flour, baking soda and salt. Add the buttermilk-vanilla mixture and the flour mixture to the butter, sugar and egg. Fold in chopped rhubarb.

Chopped Rhubarb

Chopped Rhubarb

Spread in a greased 13 x 9 x 2 inch baking pan. Combine the remaining sugar and cinnamon and sprinkle over the batter. Bake at 350 for 35 minutes or until the cake tests done. Serves 12

Perfect for your next gathering.

Rhubarb Cake

Rhubarb Cake

Linked to: RattlebridgeFarm, FridayFavorites, FoodieFriday, AnnKroeker, JustWingingIt, WeekendPotluck, WeekendWonders, CheeriosAndLattes, TheWonderingBrain, TheT2Women, DessertNowDinnerLater, TutusAndTeaParties, TheViewFromRightHere, ChurchSupper, IAmAddictedToRecipes, WillCookForSmiles, TeChickenChick, HomesteadBarnHop, MakeAheadMealsForBusyMoms, MySweetAndSavory, FlourMeWithLove, TumbleweedContessa, FeedingBig, TheDedicatedHouse, TheGatheringSpot, OurDelightfulHome, AHumbleBumble, NaptimeCreations, TotallyTastyTuesdays, InsideBurCrewLife, HearthAndSoulHop, LoveBakesGoodCakes, TuesdaysTable, EcoKidsTuesday, BackToTheBasics, CornerstoneConfessions, HousewifeHowTos, TheNYMelroseFamily, WhatchaWhippedUp, WonderfulFoodWednesday, MostlyHomemadeMom, RivertonHousewives, GooseberryPatch, HungryLittleGirl, FrugalFollies, KatherinesCorner, SevenAlive, SimpleLivesThursday, BloomDesigns, MizHelensCountryCottage, LambertsLately, AGlimpseInside, GooseberryPatch

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