Desserts / Baking: What's Hot Now: Frozen Desserts Desserts and the Freezer

Desserts / Baking: What's Hot Now These articles that had the largest increase in popularity over the last week Frozen Desserts Desserts and the Freezer 9 Jul 2011, 11:01 am Desserts and the Freezer Tips and Hints for Making Desserts Ahead of Time  Join the Discussion "Here's a great freezable pie crust from-" SONJAMP     Related Resources • Recipe Index • More Dessert Ideas • Quick Baking How-Tos    From Other Guides • More Freezer Cooking • Freezer Peach Jam     The holidays, or any time, are a good time to be prepared. Being able to pull a homemade dessert from the freezer, at a moments notice, is a wonderful thing. You will never cease to amaze your friends and family by being prepared. Here are some helpful tips and hints in freezing desserts and other baked goods. Enjoy! Freezing Tips The proper storage products for freezing desserts should be kept on hand: freezer storage bags, plastic wrap, heavy plastic containers, and heavy aluminum foil. For a cake-type dessert or bread with a topping, put it on a cookie sheet to be frozen. Wrap the frozen item. Be sure to unwrap the baked goods before defrosting. This way the "frosting" will not disturbed. Double wrap everything. I first wrap in plastic wrap and then in aluminum foil. Wrapping in heavy plastic wrap and then tossed into a freezer bag works, as well. Mark each item before it goes into the freezer. I use regular masking tape and a permanent marker. Hint: Remove the masking tape from a plastic or metal container before defrosting. This way, there will not be any stick residue. Keep a notebook just for listing freezer items. Cross-out items as they are used. This is very useful when it's time to go shopping or plan a menu. Not all desserts work perfectly in the freezer. If you're unsure which ones can be frozen and which can't, experiment before company arrives. Hint: If it's not the type of dessert you can buy in the frozen food section of your grocery store, it probably can't be frozen. I am a big one for writing in cookbooks and on recipes. Besides rating the recipe, I also add any necessary cooking notes. Whether the item does well in the freezer is one of those notes. Try freezing your own pie dough: Save the cardboard from your old, but clean, pizza delivery boxes. Cut it into squares or circles that will hold an 8" or 9" pie dough. Cover the cardboard with heavy plastic wrap. Place rolled pie dough on the plastic. Then cover entirely heavy plastic wrap. Even when pie dough is frozen, it's still fragile. Try not to set anything on top of it. I always save a couple of muffins or cookies, at a time, for the freezer. When I get a dozen or so, I have a nice selection to place in my covered glass cake stand. When defrosting any baked good, unwrap it first and then let it defrost. There will not be as much moisture leftover from the freezing process. Also, the wrapping may stick to the defrosted item. Recipe Index More Dessert and Baking Ideas How-To Articles Search and Swap Recipes You are receiving this email because you subscribed to this feed at blogtrottr.com. If you no longer wish to receive these emails, you can unsubscribe from this feed.

Desserts / Baking: What's Hot Now: Poke Cake

Desserts / Baking: What's Hot Now These articles that had the largest increase in popularity over the last week Poke Cake 9 Jul 2011, 11:01 am Poke Cake is made by adding gelatin to holes made in the cake. Prep Time: 4 hours Total Time: 4 hours Ingredients: 2 completely baked and cooled cake layers, round or square 2 cups boiling water 2- 3 ounce packages of gelatin, your choice of flavors and/or colors 8 or 12 ounce container whipped topping, thawed Preparation: Place cake layers, top sides up, in 2 clean cake pans. Pierce cake layers with fork every 1/2-inch. Prepare each gelatin separately. Completely dissolve gelatin powder with 1 cup boiling water. Stir for 2 minutes. Carefully pour one gelatin over one cake layer and the other over the second layer. Refrigerate for 3 hours. Dip 1 cake pan in warm water 10 seconds; unmold onto serving plate. Spread with 1 cup of whipped topping. Unmold second cake; carefully place on first layer. Frost top and sides of cake with remaining whipped topping. Refrigerate for at least one hour. Decorate, if desired. You are receiving this email because you subscribed to this feed at blogtrottr.com. If you no longer wish to receive these emails, you can unsubscribe from this feed.

Desserts / Baking: What's Hot Now: Watermelon and Feta

Desserts / Baking: What's Hot Now These articles that had the largest increase in popularity over the last week Watermelon and Feta 9 Jul 2011, 11:01 am If you're someone who likes combining the flavors of sweet and salty. Watermelon and Feta is just for you. It's so simple, yet so fabulous. You can't get better than the sweet juiciness of the watermelon and the salty, creaminess of the feta. Prep Time: 5 minutes Total Time: 5 minutes Ingredients: Preparation: Sprinkle feta cheese over a bowl of watermelon balls or cubes, in case of seedless watermelon. I was served this in the middle of a meal as a palate cleanser. It also had sliced red onions in it. Mixed together with a light vinegarette. It was topped with a dollop of watermelon sorbet. Personally, I prefer it plain. You are receiving this email because you subscribed to this feed at blogtrottr.com. If you no longer wish to receive these emails, you can unsubscribe from this feed.

Desserts / Baking: What's Hot Now: Fruit Salads

Desserts / Baking: What's Hot Now These articles that had the largest increase in popularity over the last week Fruit Salads 9 Jul 2011, 11:01 am Fruit Salad (yummy, yummy*) is one of those dishes that can be served several ways. Fruit salads can be served along with the dinner meal. Fruit salads also make a nice light summer dessert. I've even served fruit salads as part of a breakfast buffet. *If you have or have had a young child in your home in the last few years, you're like me and can't hear "fruit salad" without wanting to respond with "yummy, yummy". It's from a very catchy song from The Wiggles, a kid's show from Australia. 1. Cut Fruit Plates Tropical Fruit Plate Photo (c) by Carroll Pellegrinelli Presentation is everything. The simplest fruit salad is made by combining different types on a plate. 2. Caramel Apple Salad a.k.a. Snickers Salad 2011 Caramel Apple Salad Photo/Snickers Salad Photo by Carroll Pellegrinelli, licensed to About.com. When Lori was telling me about this salad the other day, I'll admit I was having a hard time believing that it would taste good. Amazingly, this Caramel Apple Salad a.k.a. Snickers Salad is quite tasty despite it's unusual combination of ingredients. I think of it more as a dessert than a salad. 3. Three Fruit Gelatin Salad Photo © 2011 Carroll Pellegrinelli, licensed to About.com, Inc. The main ingredient in this Three Fruit Salad is a can of whole berry cranberry sauce. Beyond that you have a choice. You can choose the coordination gelatin and type of chopped fruit that is also in the salad. 4. Mandarin Orange Salad Photo © 2011 Carroll Pellegrinelli, licensed to About.com, Inc. I like this recipe for Mandarin Orange Salad because not only do you get some good vitamins from the oranges, but you get protein from the cottage cheese. 5. Pretzel Salad Photo © 2011 Carroll Pellegrinelli, licensed to About.com, Inc. Pretzel Salad can be found on many buffets and at lots of potluck dinners. Many people enjoy this sweet (strawberries) and salty (pretzel) combination. Try this pretzel salad frozen for a different summer dessert. 6. Cranberry-Orange Relish 2011 Cranberry Relish Photo by Carroll Pellegrinelli, licensed to About.com. I love serving this Cranberry-Orange Relish with both Thanksgiving and Christmas dinners. It's also perfect on any breakfast buffet. 7. Watergate Fruit Salad Photo © 2011 Carroll Pellegrinelli, licensed to About.com, Inc. You'll find this Watergate Salad at many potlucks and buffets. Even I like this fruit salad, and I'm not a big marshmallow fan. 8. Watermelon and Feta Salad Photo © 2011 Carroll Pellegrinelli, licensed to About.com, Inc. If you're someone who likes combining the flavors of sweet and salty. Watermelon and Feta is just for you. It's so simple, yet so fabulous. You can't get better than the sweet juiciness of the watermelon and the salty, creaminess of the feta. For a 4th of July treat, throw in a few blueberries for a red, white and blue fruit salad. You are receiving this email because you subscribed to this feed at blogtrottr.com. If you no longer wish to receive these emails, you can unsubscribe from this feed.

Desserts / Baking: Hot Fudge Icing

Desserts / Baking Get the latest headlines from the Desserts / Baking GuideSite. Hot Fudge Icing 9 Jul 2011, 2:28 am I received this email from K.H. - "Hi, I just discovered a recipe for chocolate cake with fudge. But I have problem putting the choc fudge on the cake. The fudge tends to get lumpy as soon as it gets cold. It's hard to spread. The fudge has corn starch in it. Could this be the problem? Can you suggest a substitute?" Well, yes, K.H. I can suggest some substitutes, but first I'd like to know if your cake was still warm when you frosted it? I ask this because most cakes frosted with fudge icing are made in 9x13 pans and are frosted soon after they are removed from the oven. If your cake wasn't still warm, that have been your problem. Below are a couple of other recipes that I make quite often you might want to try: Hot Fudge Icing Scotch (nothing to do with the liquor) Chocolate Cake Quick Coca-Cola Cake Good luck K.H. and thanks for your email. 2011 Hot Fudge Icing Photo by Carroll Pellegrinelli, licensed to About.com You are receiving this email because you subscribed to this feed at blogtrottr.com. If you no longer wish to receive these emails, you can unsubscribe from this feed.

Desserts / Baking: Most Popular Articles: Blackberry Pie

Desserts / Baking: Most Popular Articles These articles are the most popular over the last month. Blackberry Pie 8 Jul 2011, 11:16 am Here's a baked pie recipe for Blackberry Pie. Prep Time: 25 minutes Cook Time: 50 minutes Total Time: 75 minutes Ingredients: 2 unbaked pie shells 2 tablespoons flour 1 cup sugar 4 cups fresh blackberries, washed and drained 1/4 cup butter, cut into cubes Optional: milk and sugar for spinkling Preparation: Preheat oven to 450 degrees F. Line deep-dish glass or ceramic pie plate with 1 pie shell. Mix flour and sugar in bowl. Add berries. Gently mix. Pour mixture into pie shell. Cover with second pie shell. Fold top shell edges over bottom edges. Seal. Cut or use cut shapes out of top shell for venting. Optional: Paint with milk and sprinkle with sugar. Bake for 10 minutes. Turn oven temperature down to 350 degrees F. Continue baking for 30 or more minutes until done. Tent pie crust edges, if necessary. Servings: 6 to 8. You are receiving this email because you subscribed to this feed at blogtrottr.com. If you no longer wish to receive these emails, you can unsubscribe from this feed.

Desserts / Baking: What's Hot Now: Refreshing Ice Creams

Desserts / Baking: What's Hot Now These articles that had the largest increase in popularity over the last week Refreshing Ice Creams 8 Jul 2011, 11:01 am While touring Italy, my daily treat for walking miles and miles, was a scoop of cold and creamy gelato. They seemed to sell it on every corner. As soon as I got home I had to make a different flavor daily. Of all of the treats out there, I believe these cold treats are my greatest weakness. Cold, creamy, deliciously sweet are just a few of the adjectives that are used to describe ice cream. Typically, ice cream is made with cream. Gelato is typically made with milk and so is sherbet. Sorbets aren't usually made with any dairy at all. It truly doesn't matter what they're made with, I love them all! 1. Creamy Strawberry Gelato Creamy Strawberry Gelato in Shot Glass Photo (c) by Carroll Pellegrinelli I'll confess this is not a traditional Italian Gelato recipe, but it's not technically an ice cream either. It doesn't have any real cream in it to make it an ice cream. Gelatos are typically made with whole milk, which this recipe does have. Rarely does Gelato have sweetened condensed milk in it either. 2. Coconut Ice Cream 2010 Coconut Ice Cream Photo (c) by Carroll Pellegrinelli This recipe for Coconut Ice Cream is extremely creamy. Not only does it have tons of coconut in it, but the coconut flavor is boosted by the addition of cream of coconut. 3. Fresh Peach Ice Cream 2010 Fresh Peach Ice Cream Photo (c) by Carroll Pellegrinelli Enjoy this recipe for Fresh Peach Ice Cream. The peaches in this ice cream are not only pureed, but they are in chunks, too. 4. Raspberry Sherbet Raspberry Sherbet Photo (c) by Carroll Pellegrinelli There are only four ingredients in this recipe for refreshing Raspberry Sherbet. 5. Double Chocolate Ice Cream Double Chocolate Ice Cream Photo (c) by Carroll Pellegrinelli This recipe for Double Chocolate Ice Cream is made with unsweetened chocolate and chocolate syrup. Note: This is what ice cream looks like when your family can't wait for the maker to finish freezing it. 6. Coconut Strawberry Ice Cream Strawberry Coconut Ice Cream Photo (c) by Carroll Pellegrinelli Here's a delicious recipe for Coconut Strawberry Ice Cream. 7. Jamocha Ice Cream 2010 Jamocha Ice Cream Photo by Carroll Pellegrinelli, licensed to About.com This chocolate-coffee flavored ice cream tastes like a shake from Arby's. If you like their shake, you should make this Jamocha Ice Cream today. 8. Lemon Sorbet Lemon Sorbet Photo © 2010 Carroll Pellegrinelli, licensed to About.com, Inc. What makes this recipe for Lemon Sorbet so special is that it's made in an ice cream maker. 9. Vanilla Ice Cream Homemade Vanilla Ice Cream Photo © 2010 Carroll Pellegrinelli, licensed to About.com, Inc. Here is a recipe for Vanilla Ice Cream where the base is uncooked. This recipe for Rich Vanilla Ice Cream has a cooked custard base and is so rich it'll coat your spoon. 10. Blackberry Gelato Blackberry Gelato Photo (c) by Carroll Pellegrinelli Smooth cream and very berry tasting, I think you'll enjoy making and eating this Blackberry Gelato. 11. Pistachio Gelato Pistachio Gelato Photo (c) by Carroll Pellegrinelli Believe it or not, you still get a big pistachio flavor without the nuts. I added mine back in because we love nuts. Either way, I'm sure you'll love this Pistachio Gelato, too. You are receiving this email because you subscribed to this feed at blogtrottr.com. If you no longer wish to receive these emails, you can unsubscribe from this feed.

Desserts / Baking: What's Hot Now: Lemon Poppy Seed Muffins

Desserts / Baking: What's Hot Now These articles that had the largest increase in popularity over the last week Lemon Poppy Seed Muffins 8 Jul 2011, 11:01 am This recipe for Lemon-Poppy Seed Muffins and/or Quick Bread Loaf begins with a cake mix. Prep Time: 25 minutes Cook Time: 25 minutes Total Time: 50 minutes Ingredients: 2 large eggs 1 cup milk 1/2 cup oil or 1/2 cup butter, softened juice and zest of 1 lemon 1 18.25 ounce lemon cake mix 4 tablespoons poppy seeds Optional Lemon Glaze - 4 teaspoons lemon juice 1/4 cup powdered sugar zest of 1 lemon Preparation: Preheat oven to 350 degrees F. Grease 18 muffin cups or grease and flour 2-9" x 5" loaf pans. In a large bowl, with a hand mixer combine eggs, milk and oil. Add lemon juice and zest. Blend. Hand stir in cake mix and poppy seeds. Only stir until ingredients are moistened. There will be some lumps. Bake for 25 minutes or until tester comes out clean. Remove from muffin pan and cool on wire rack. If using glaze: Stir together juice, sugar and zest. Drizzle over warm muffins. You are receiving this email because you subscribed to this feed at blogtrottr.com. If you no longer wish to receive these emails, you can unsubscribe from this feed.

Desserts / Baking: Low Fat Peach Cake

Desserts / Baking Get the latest headlines from the Desserts / Baking GuideSite. Low Fat Peach Cake 7 Jul 2011, 1:45 pm What makes this cake low fat is that it doesn't have any additional fat in the recipe. Almariemorales decided to use the same recipe, but made a Peach Cake instead. She substituted an 16 ounce can of diced peaches for the fruit cocktail. She then used 1/2 cup of the peach juice in the the cake and 2 tablespoons in the glaze of this recipe for Lowfat Orange Fruit Cocktail Cake. 2010 Low Fat Fruit Cocktail Bundt Cake Photo by Carroll Pellegrinelli, licensed to About.com You are receiving this email because you subscribed to this feed at blogtrottr.com. If you no longer wish to receive these emails, you can unsubscribe from this feed.

Desserts / Baking: What's Hot Now: Strawberry Gelato

Desserts / Baking: What's Hot Now These articles that had the largest increase in popularity over the last week Strawberry Gelato 7 Jul 2011, 11:01 am I'll confess this is not a traditional Italian Gelato recipe, but it's not technically an ice cream either. It doesn't have any real cream in it to make it an ice cream. Gelatos are typically made with whole milk, which this recipe does have. Rarely does Gelato have sweetened condensed milk in it either. Regardless of the name, I promise you will enjoy this extremely Creamy Strawberry Gelato. Prep Time: 15 minutes Total Time: 15 minutes Yield: Makes 1 Quart plus Ingredients: 2 cups strawberries, washed, hulled and quartered 1/2 cup sugar 14-ounce can sweetened condensed milk 1 cup whole milk 1 tablespoon fresh lemon juice Preparation: In the food processor, puree strawberries and sugar. Pour in large bowl. Add rest of ingredients. Mix until well combined. Place in refrigerator while preparing ice cream maker. Pour mixed ingredients into ice cream maker. Freeze Creamy Strawberry Gelato according to ice cream maker directions. You are receiving this email because you subscribed to this feed at blogtrottr.com. If you no longer wish to receive these emails, you can unsubscribe from this feed.

Desserts / Baking: What's Hot Now: allaboutcream

Desserts / Baking: What's Hot Now These articles that had the largest increase in popularity over the last week allaboutcream 7 Jul 2011, 11:01 am Ah, cream how wonderful. Luscious and smooth, there's nothing that spells dessert satisfaction, like cream. The other night, at a local restaurant, my husband and I ordered dessert. He ordered the Tiramisu and I, a Napoleon. We shared our desserts with our 5-year-old daughter. You would have thought it was a scene from When Harry Met Sally. She carried on by moaning and cooing, all while eating our creamy desserts. She just hasn't learned, as we adults have, to control herself in public. We all feel the same way about these creamy desserts, but we can only express it in our heads. There are so many types of creams, it can be confusing. There's the cream that is simply made by separating fat from milk. Then there are creams used in desserts that don't have any cream in them at all. Below are some definitions that should help end the confusion. Chantilly Cream Is another name for vanilla-flavored whipped cream. Note: In Italy, crema chantilly is made by folding whipped cream into crema pasticcera (pastry cream) to make a wonderfully decadent concoction. Clotted Cream Is cream that is scalded. This helps to prevent the development of bacteria. Clotted cream is basically consumed and produced commercially in England. It is usually served with pies and scones. Creme Fraiche Is cream that has a sharp flavor (but not sour flavor) that is achieved by an added bacteria. This cream is used often in French cooking. Half-and-Half Is a mixture of half cream and half milk. The milk fat content is about 10 percent. This cream cannot be whipped. Heavy Cream Has the highest amount of milk fat, which is usually between 36 and 40 percent in the United States and as high as 48 percent elsewhere. In the U.S., this cream is mostly found in gourmet food stores. If you can get this, it makes the richest whipped cream. Light Cream Is used more for a pouring cream, like into coffee and onto fruits. This cream has about 18 percent milk fat. Pastry Cream Is not a cream at all. It is a filling for desserts such as a Napoleon. Sour Cream Is the a cream that has about 18 percent milk fat. The cream is "soured" by the addition of bacteria. Spray Can Whipped Cream Some of these cans actually do have real cream in them and some are made from hydrogenated vegetable oils. Be sure to read the can before purchasing one. Whipping Cream Is the cream which is usually sold in the U.S. There is 35 percent milk fat in this cream. This is what is used to make whipped cream. Whipped Topping Is not cream at all. It's made with water, corn syrup, vegetable oil(s), xanthan and guar gums and more. The only ingredient that mentions milk is sodium caseinate, which comes from milk. Now, that being said, I don't know many people who don't use whipped topping from time to time. There are so many recipes that call specifically for it, because it's convenient and doesn't spoil easily. Made With Cream Amaretto Cream-Filled Cake Coconut Creamy Banana Pudding Creamy Lime Sherbet Fluffy Grasshopper Pie Key Lime Margarita Pie Peach Ice Cream Punch Bowl Cake Sour Cream Biscuits Vanilla Ice Cream You are receiving this email because you subscribed to this feed at blogtrottr.com. If you no longer wish to receive these emails, you can unsubscribe from this feed.