Chocolate Cobbler

My Hubs told me about this killer chocolate dessert he had at an event and he said that I had to try to make it and that they called it chocolate cobbler. Okay then, if it is a dessert I am on a mission to try it, especially if Sug’s wants it. I searched all over for a Chocolate Cobbler Recipe and decided on…

To see the recipe visit our new FOOD RECIPE BLOG at www.ccrecipe.com

Advertisements

Brownie Shortcake with Berries

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

Brownie Shortcake with Berries

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!

Carrot Cake Balls

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.

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*