Happy Valentine’s Day!
If you need a last minute treat to impress your Valentine, this “no-recipe” recipe is the way to go. Chocolate Dipped Strawberries are a staple on this day, but I have a few tricks up my sleeve to make them extra special!
Keep reading… XOXO
How about a fast and easy sweet treat for the weekend? This super simple cake is made with just three ingredients! All you need is a box of Angel Food Cake Mix, a can of Cherry Pie Filling, and a handful of sliced almonds.
Keep reading to learn how to make this super easy cake!
For me there is no better dessert than berries. I love just about any berry. From a plump, red strawberry picked in Ventura county just north of my home in Los Angeles, to a tart, bright orange cloudberry from a bog in the Arctic Circle.
Berries are perfect for making quick and flavorful desserts. This rustic tart is assembled in minutes without the fuss of a typical pie.
Keep reading for the recipe!
Browse a state fair this time of year and you will be convinced that just about anything can be served “On-A-Stick!” We recently held a weekly recipe contest to see what our readers could come up with, and the entries were fun, creative, and delicious.
If you love Pineapple Upside Down Cake, just wait until you try it on-a-stick!
Keep reading to get the winning recipe!
Sometimes I really want dessert, but I just can’t bring myself to order an entire slice of cake or bake an entire pie. (I know those leftovers will be just too tempting!) Honestly, sometimes just a little nibble of something sweet does the trick. That’s when this recipe for “Cheesecake Stuffed Strawberry Bites” is the answer!
Keep reading to get this super easy, no-bake, 5-Ingredient recipe!
This fall, when you have a taste for something sweet, why not whip up this quick and easy 5-ingredient apple crisp! Best part is, you don’t even need to fire up the oven, the entire dish can be made on the stove top! Check out the latest episode of “Take 5″ for step-by-step video instructions.
1-1/2 pounds Granny Smith apples, peeled and thinly sliced
3/4 teaspoon apple pie spice
1 tub (individual serving size, about 1/4 cup) caramel apple dip
1/2 cup Kellogg’s granola
2 Tablespoons toffee bar bits
To make filling, spray a large nonstick skillet with butter-flavored nonstick spray and set over medium heat. Add the apples and apple pie spice; cook, covered, stirring occasionally, until the apples are just tender, about 8 minutes. Stir in the caramel topping. Increase the heat and cook, uncovered, stirring occasionally, until the filling thickens, about 2 minutes. Spoon a scant 3/4 cup filling onto each of 4 serving dishes. Sprinkle each one with 2 Tablespoons cereal and 1/2 tablespoon toffee bits and serve at once.
Want to see more recipes featuring Kellogg’s products? Join their Mixing Bowl group “Kellogg’s Kitchens!”
Better Recipes, Celebrations and Parties, Fast and Fabulous, Holidays, On A Budget, Sweet Tooth, Tips and Tricks | Tags: Christmas Dessert Recipes, Dessert Recipes, Easy Dessert Recipes, Fruit Dessert Recipes, No-Bake Desserts, Thanksgiving Dessert Recipes
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Apple picking season just might be my favorite time of year! From pies to cider, I love to use apples in just about every form. Today, I am thrilled to announce our latest recipe contest winner, Donna! Take a look at her outstanding recipe that took top honors in our “Apple” themed contest.
Imagine a sweet version of onion rings…
Apples are cored and sliced into rings. The rings are dipped in a sweet batter and fried in a bit of canola oil. Then they are topped with a dash of cinnamon sugar and drizzled with a homemade cinnamon cream sauce.
Pure indulgent Autumn bliss!
1 Large Egg White
1 cup Water
1 Tbsp Vanilla
1 cup All Purpose Flour
1/4 tsp Salt
6 Large Granny Smith Apples, peeled
Canola Oil, for frying
Cinnamon Sugar, for garnishing
Caramel Sauce, warmed
Cinnamon Cream Syrup:
1 cup Sugar
1/2 cup Corn Syrup
1/2 tsp Cinnamon
1/2 cup Evaporated Milk
Whisk egg until frothy, then whisk in water and vanilla. Whisk in flour and salt and let sit while slicing apples. Slice peeled apples into 1/2 inch thick slices. Using varying sized biscuit cutters, cut rings out of apple slices, discarding smallest circle containing the core. Heat oil to 350 degrees. Don’t let oil get too hot or the rings will burn quickly. If rings are cooking too quickly, lower the heat of the oil. Dip apple rings into batter, letting excess drip off. Cook in oil, in small batches, turning frequently to monitor browning. When the rings turn golden brown, remove to a plate and while still hot, sprinkle generously with cinnamon sugar. Serve immediately with warm drizzled caramel sauce. Makes 16 apple rings.
Cinnamon Cream Syrup:
In a small saucepan, combine sugar, corn syrup and cinnamon. Bring to a boil, stirring for 3 minutes. Remove from heat and cool for 5 minutes. Stir in evaporated milk and serve warm.
When waiting to serve dessert, you can keep rings warm in a 250 degree oven for a few minutes, on a baking sheet.
Donna says, “I created this recipe 2 years ago in the fall when I had an abundance of apples. I have always LOVED onion rings – they are my favorite side with a burger. So, my love of onion rings is what inspired this recipe. I believe it to be a unique creation of mine – I haven’t come across anything like it on the world wide web!”
“My advice to Better Recipe readers is to be bold in the kitchen! Take a sweet dish and make a savory version, or do the opposite – take a savory dish and make a dessert version, like I did with this dish! Especially with an ingredient like apples, which have a mild flavor and unique texture – they can be paired with so many things!”
Guess what tomorrow is…..my birthday!!!
This year for a birthday cake I thought I would try something a little different. This Finnish “Puolukkakakku” looks like a quick bread, but this recipe really is a loaf cake. The tart berry jam along with sour cream keeps the dessert moist and flavorful. I love that the recipe can me made ahead of time, wrapped, and frozen. I found it slices even better the next day.
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup sugar
1 1/2 cups flour
1 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
1/2 cup lingonberry jam *
Preheat oven to 350 degrees. Grease and flour a 9-by-5-inch loaf pan. In a large mixing bowl, cream the butter with the sugar and eggs, until light and fluffy. In a separate bowl, thoroughly mix the flour, cardamom, cinnamon, ginger, baking powder, baking soda, and salt. In another bowl, combine the sour cream and jam. Blend the dry ingredients and the sour cream mixture into the butter mixture, mixing until smooth. Turn into the prepared pan and bake for 55 to 60 minutes, or until a wooden skewer inserted in the center comes out clean. Let cool in the pan for 5 minutes, then turn out onto a rack to finish cooling. Serves 8-10.
Lingonberry jam is my personal favorite, but you can substitute whole-berry cranberry sauce or seedless raspberry jam.
It’s blog giveaway time! This week I wanted to offer up a way to savor the flavors of summer all year long with this fantastic “Homemade Ice Cream” prize package. Simply by leaving a comment below you will be entered to win:
-Cuisinart Ice Cream Maker
-Ice Cream Scoop
-2 Ice Cream Cone Bowls
-2 Ice Cream Cone Spoons
One lucky winner will be randomly selected on Sunday night. Don’t forget there is a new chance to win and a new prize package every week!
I can’t tantalize you with this amazing prize package and not offer up a great recipe to go along with it! That just wouldn’t be fair!
This recipe is so easy and it can be made with homemade or store bought vanilla ice cream. I think it is great for dinner parties because the blackberries can be prepared in advance, covered and stored in the refrigerator until ready to use.
Here is what you will need:
-Ruby Port Wine
-Vanilla Ice Cream
1 1/4 cups ruby port
6 Tablespoons superfine sugar
4 cups blackberries
Pour the port into a pan, add the sugar, and 2/3 cup water. Stir over a gentle heat with a wooden spoon until the sugar has dissolved. Remove the pan from the heat and stir in the blackberries. Set aside to cool, then pour into a bowl and cover with plastic wrap. Chill until ready to serve.
Better Recipes, Celebrations and Parties, Fast and Fabulous, Holidays, Sweet Tooth | Tags: Dessert Recipes, Fruit Dessert Recipes, Ice Cream & Sorbets, No-Bake Desserts
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Hard to say…easy to make!
That really is just a fancy way of saying “Raspberry Blueberry Pie” in Finnish. A few years back I lived in Finland for the summer and fell in love with the array of fresh berries at the outdoor market in Helsinki. There I am by a strawberry vendor!
Last week I spotted this gorgeous array of berries at the Studio City farmer’s market closer to my home in California. I was flooded with inspiration for recipes I came to know and love while living abroad. (I’d like to say that “mustikka-vadelmapiirakka” instantly popped into my head, but honestly, I don’t speak Finnish that well…)
I love this recipe because it is so easy to prepare and embraces the beauty of summer berries. It is the perfect dessert for the holiday weekend!
What is your favorite summer berry?
This is a fun feature on the new Better Recipes! If you are a member of a group, you can create a poll for your fellow food lovers.
Here is what you will need for the pies:
1) Puff pastry
4) Corn starch
1 package (16 ounces) frozen puff pastry, thawed
2 cups fresh raspberries, or frozen unsweetened raspberries
2 cups fresh blueberries, or frozen unsweetened blueberries
3 tablespoons cornstarch
1/3 cup sugar
Preheat oven to 400 degrees. Thaw the pastry and cut into 1 inch strips to fit the size of your baking dishes. In a large bowl, combine the raspberries, blueberries, cornstarch, and sugar. Divide among the baking dishes. Place the pastry strips on top of the filling in a lattice pattern. Bake for 20-25 minutes, or until teh filling bubbles and the pastry is lightly browned. Serve hot or warm.