Baked Custard

Baked Custard, a creamy and smooth dessert, great served with fresh berries.

Ingredients:
1 1/2 cups milk
1/2 cup heavy cream
2 large eggs
1/3 cup sugar
1/4 tsp salt
1/2 tsp vanilla
1/2 tsp almond extract
cinnamon
nutmeg

Directions:

1. Preheat oven to 350F. Lightly grease a glass 1 1/2 quart baking dish.
2. Place milk, eggs, sugar and salt in a medium bowl and whisk until frothy; about one minute.  Pour into the baking dish; sprinkle with cinnamon and nutmeg.
3. Place the baking dish in a baking pan (like a 9 x 13 inch pan) that will accommodate the baking dish easily and pour hot water into the pan so that it covers about an inch up the sides of the baking dish.
4. Place on middle rack and bake in the preheated 350F oven for about 45 minutes.  A toothpick inserted in the center should come out clean. Cool on a wire rack. Can be served warm or chilled. Top with fresh berries.

This dessert is quick to prepare and simple, you just get it into the oven for a nice, creamy dessert. I really enjoy eating custard slightly warm and served with fresh berries. To me it is a nice little dessert treat. This custard is slightly sweet with a hint of vanilla flavor. I personally prefer creme brulee but since I don’t have a torch I like this baked custard as a wonderfully delicious alternative.

*Camala*

Brownie Shortcake with Berries

This is a quick and simple dessert, topped with fresh strawberries and blueberries.

Ingredients:
1 (19.5 ounce) package brownie mix
1 (16 ounce) container sour cream
1 Tbsp powdered sugar
1 tsp vanilla
3 cups cut strawberries and blueberries, mixed, not each, 1 1/2 cups of each

Whipped Cream
1/2 cup heavy cream
1/2 tsp vanilla extract
2 tsp powdered sugar

Directions:

1. Preheat oven to 350F. Prepare brownie batter as directed on package; stir in 1/2 cup of sour cream. Spoon into greased and floured 9 inch round cake pan.
2. Bake 45 minutes; cool 10 minutes. Remove from pan to wire rack, cool completely.
3. Make your whipped cream by adding the heavy cream to a mixing bowl, whip the cream until stiff peaks are about to form, then add the vanilla and sugar until peaks form. Make sure to not over-beat because the cream may become butter like or lumpy.
4. Add remaining sour cream, sugar and vanilla to the whipped cream, stir to combine. Cut brownie horizontally in half. Place bottom half on plate; spread with half of the whipped cream mixture. Cover with top of the brownie, spread remaining whipped cream mixture and top with the mixed berries. Store in the refrigerator.

This is a wonderful dessert and nice alternative to the traditional shortcake dessert. The chocolate brownie pairs so nicely with the fresh fruit. I made and brought this over to a friends house for dinner and they loved it, I got rave reviews. This is a simple and quick dessert, I used the brownie mix for convenience, but you could also use your favorite brownie recipe as a substitute. Enjoy!

*Camala*

Carrot Cake Balls

Carrot Cake Balls, A Super Simple, Truffle like Dessert!

Ingredients:
1 (18.25 ounce) box of carrot cake mix (eggs, oil and water whatever amount required for cake mix)
1 (16 ounce) tub cream cheese frosting
1 (20 ounce) package of white almond bark coating

Directions:

1. Prepare and bake the cake mix according to package instructions.  While warm, crumble the cake into a bowl with an electric mixer or your hands (this is fun for kids) to a fine texture.  Mix in frosting to make a paste, using a 3/4 to a full tub of frosting, according to taste.
2. Using your hands, a melon baller or a 1 inch scooper, form the mixture into approximately 1 1/2 inch balls.  Place the balls on wax paper; freeze at least 6 hours.
3. In a double boiler, begin melting the white almond bark, stirring constantly. I did this as I needed it, I did not do the whole package at once.  You should be melting the almond bark at a pretty low heat.  If you start getting it too hot, it will begin seizing on you.  If this happens, add a little vegetable oil and work out the lumps. If desired, stir in oil based coloring drop by drop until you achieve the desired color.
4. Working in small batches, remove the balls from the freezer and using toothpicks or forks or a dipping tool begin by ladling the warm almond bark over the carrot cake balls with a spoon, Place balls on wax paper to harden. I used a small knife or fork to push the cake ball from the dipping tool to the wax paper. Repeat this until all of the cake balls have been coated. Put these in the fridge to firm up the almond bark.
   Trim off any excess chocolate at the base of the balls if you want. These should be stored in an air-tight container in either the fridge or freezer.

Okay mom PLEASE don’t freak out that this recipe is using a box cake mix and a tub of frosting…I so know you are floored as you read this recipe. You see readers my mom can’t stand box cake mix or for sure can’t stand a tub of frosting from the store, but I needed something cheap and simple. I was bringing these to a get together and I was making other things as well and didn’t feel like fooling with making everything from scratch. These Carrot Cake Balls are very rich and decadent.

I have made these cake balls before with many different flavors and they are so good with every flavor I have tried. Years ago at another get together someone made cake balls and I had never heard of them, I just needed to know the recipe and when I was amazed at how simple they were, I have been trying concoctions for them ever since. So have fun with these and experiment, also let the kids have fun with these, they love crumbling the cake and since I roll the balls by hand, they really enjoy helping with that as well.

*Camala*

Apple Tart

Quick, Easy and Yummy Apple Tart.

Ingredients:
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
2 Gala apples, cored, sliced very thinly, But Not peeled
1/2 Tbsp lemon juice, preferably fresh squeezed
1/2 cup brown sugar
1/8 tsp salt

Directions:

1. Allow the puff pastry rectangle to thaw on the counter for about twenty minutes, then carefully unfold it. Preheat oven to 415F.
2. Cut the puff pastry sheet in half and place puff pastry rectangles onto a baking sheet that has been greased. Don’t let it get too soft and mushy; place it in the freezer for a couple of minutes if it needs it.
3. Place your cored and thinly sliced apples into a bowl and add the lemon juice to the apples and toss until coated.
4. Add the brown sugar and salt to the apples. Gently stir to combine, Allow to sit for a few minutes.
5. Arrange apple slices on the pastry rectangles, overlapping as you go. Bake in preheated 415F oven for 18 to 20 minutes, or until pastry is puffed and golden brown. Keep an eye on the apple tarts toward the end of the cooking time. You really do need to bake the tarts long enough for the pastry to sufficiently puff, and sometimes it doesn’t finish puffing until the very end.
6. Remove from pan immediately and place on a serving platter. Serve plain, with caramel topping, whipped cream, or a sprinkling of powdered sugar.

I got this recipe from The Pioneer Woman. This is really a simple but impressive dessert, it will look like you put a lot of time into these apple tarts. By using the pre-made puff pastry it saves a lot of time and this can easily be a wonderful weeknight dessert, I just love using frozen puff pastry=}

*Camala*

Grapefruit Yogurt Cake

This cake is sooooo good! It is a dense and moist cake with a pound cake consistency.

Ingredients:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup plain whole-milk yogurt
1 cup plus 1 tablespoon sugar
3 extra-large eggs
3 teaspoons grated grapefruit zest (approximately one large grapefruit)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed grapefruit juice

For the glaze:
1 cup confectioners’ sugar
2 tablespoons freshly squeezed grapefruit juice

Directions:

1. Preheat the oven to 350F. Grease and flour a bundt pan.
2. Sift together the flour, baking powder, and salt into 1 bowl.
3. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, grapefruit zest, and vanilla.
4. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated.
5. Pour the batter into the prepared pan and bake for about 40 minutes, or until a cake tester placed in the center of the loaf comes out clean.
6. Meanwhile, cook the 1/3 cup grapefruit juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
7. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the grapefruit-sugar mixture over the cake and allow it to soak in. Cool.
8. For the glaze, combine the confectioners’ sugar and grapefruit juice and pour over the cake.

There is a lot of Grapefruit cake recipes out there, especially a famous Hollywood Grapefruit cake which looks delicious, however I found this recipe on Smitten Kitchen and I decided to go with this recipe instead. The original recipe called to be baked in a loaf pan however I thought I would try it in a bundt pan for fun and to do something different. My husband wasn’t so sure about me making this cake when I told him I was going to make a Grapefruit yogurt cake for dessert for our dinner guests. He couldn’t stop raving about this cake…it really was Delicious!

*Camala*

Butterscotch Pudding Cake

I had a box of Dr.Oetker Organic Butterscotch Pudding mix and I was about to just make the pudding but then I thought I wanted to search the web for some interesting recipes to make with pudding mix. There really wasn’t all that much to choose from…I wasn’t in the mood for a cream pie so I went ahead and made a cake!

Ingredients:
1 cup flour
1 1/2 tsp baking powder
1/2 cup brown sugar
1/2 tsp salt
2/3 cup milk
2 Tbsp oil
1 tsp vanilla
1 (3 1/2 oz) package butterscotch pudding mix (not instant)
2 cups very hot water

Directions:

1. Heat oven to 350F. Lightly grease a 8 x 8 inch square baking dish.
2. In medium bowl, mix flour, brown sugar, baking powder, & salt; mix well.
3. Add milk, oil, and vanilla; stir this to mix.
4. Pour into lightly greased baking dish.
5. In small bowl, mix pudding mix & hot water; mix well.
6. Pour slowly over batter in pan. Do not mix.
7. Bake at 350F for 30 to 35 minutes, or until center is firm to the touch & toothpick inserted in top half of cake comes out clean. The top surface of the cake will appear cracked.
8. Cool in pan 5 to 10 minutes.

To serve: spoon warm cake, pudding side up into dessert dishes. If desired top this with whipped cream. Enjoy the Butterscotch Pudding Cake recipe.

This was not one of my favorites for sure. I didn’t like the flavor, the texture was mushy and dense which is okay because I have enjoyed mush cakes in the past. However, I really did not enjoy the flavor of this cake at all but my children really liked it. For the Butterscotch lovers out there maybe you can try this recipe or adapt to your liking.

*Camala*