Who doesn't like an occasional dessert or snack? I know I occasionally crave something just a little decadent. That said, here are six dessert recipes to help you through the day, including Mini Peanut Butter Ice Cream Sandwiches and Rainbow Sprinkle Cake. Enjoy!
ROSALIE'S CHEESECAKE
We lived in New York (state, not city) for a majority of my childhood (with several years in Connecticut). This is from one of our New York neighbors.
This recipe, as well as the next one (The Cake) can be found in my e-cookbook Off the Wall Cooking.
3 egg yolks
1/2 C evaporated milk
3/4 C sugar
1 1/2 tsp. vanilla
2 T unbleached flour, sifted
juice of 1/2 lemon
8 oz. (1 C) cottage cheese
3 T melted butter
3 egg whites
8 oz. cream cheese
Beat egg yolks with sugar and flour until lemon yellow.
Add cream cheese, cottage cheese and flour.
Add milk, vanilla and lemon juice. Beat all together and add melted butter during process.
Stiffly beat egg whites and fold into mixture.
Put into buttered spring form pan and bake at 350 degrees until brown, about 1 hour.
THE CAKE
This recipe was given to my mom by a friend, who worked as a lawyer for years. She was married to an Episcopal priest; both were involved in the civil rights movement.
This recipe can also be found in my e-cookbook Off the Wall Cooking.
1 package (18 oz.) yellow cake mix
1 egg, unbeaten
3/4 C oil
1 package (small) vanilla pudding
3/4 C sherry
Preheat oven at 350 degrees. Put ingredients in bowl. Beat for 5 minutes. Pour into greased tube cake pan or mold. Bake for 45 minutes.
PEACH AND RASPBERRY CRUMBLE
This is from Diabetes Self-Management
Yield: 6 servings.
Prep time: 15 minutes. Baking time: 30-35 minutes.
Butter-flavor cooking spray
1 can (15 oz) sliced peaches in juice, drained
1 package (12 oz) unsweetened frozen raspberries, thawed
1 C quick-cooking oats, uncooked
2 Tbs brown sugar
1 1/2 tsp cinnamon
3 Tbs reduced-calorie stick margarine, melted
2 Tbs honey
Preheat oven to 350 degrees. Coat 8”X8” baking pan with cooking spray. Arrange peach slices evenly in bottom of the pan. Sprinkle raspberries evenly over peaches. Set aside. In bowl, combine oats, brown sugar, and cinnamon and mix with fork, breaking up brown sugar clumps. Add margarine & honey; stir to combine. Sprinkle topping over fruit. Bake uncovered for 30 – 35 minutes, or until fruit is bubbly. Portion into 6 equal servings. Serve alone or over low-fat, no-sugar-added vanilla ice cream.
Per serving: Calories: 185; Carbs: 33g; Fat: 4 g (sat. fat: 1 g); Sodium: 70 mg; Fiber: 4 g; Exchanges: 1 starch, 1 fruit, 1 fat
MINI PEANUT BUTTER ICE CREAM SANDWICHES
This was in an old Weight Watchers email. The Weight Watchers PointsPlus was 3 per serving.
2 oz low fat cream cheese, softened
1/4 cup powdered sugar
1/4 cup creamy peanut butter
1 1/2 cup lite whipped topping
1 pinch salt
24 items chocolate wafers (about 5 1/2 oz total)
In a medium bowl, using an electric mixer, beat together cream cheese, sugar and peanut butter until smooth. Add whipped topping; beat until just combined. Spoon a rounded 1 1/2 tablespoons peanut butter filling on top of a wafer cooker; place a second wafer on top. Set on a baking sheet and repeat with remaining ingredients; freeze until firm. Yields 1 ice cream sandwich per serving.
RAINBOW SPRINKLE CAKE
This is from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “In the 1990s, when home bakers started putting rainbow sprinkles in their cakes, as well as on their cakes, the Funfetti craze was born. Pillsbury introduced its Funfetti cake mix in 1989, and the idea was quickly adopted by home cooks for waffles, pancakes and cupcakes. Now, as seen on photo-friendly social media sites like Instagram and Pinterest, rainbow sprinkles are decorating everything from morning smoothie bowls to late-night martinis. But the Funfetti layer cake is still the most fun. You can buy premixed rainbow sprinkles, but professionals mix their own to get just the right color combination. (Coming up with a signature "house blend" is a good Saturday morning project for kids.) And though it may be tempting, do not use any sprinkles made with natural colorings in the cake -- they fade away, instead of leaving beautiful streaks of color.” Yield: 8 to 10 servings; Time: 1 1/2 hours, plus cooling.
This was featured in “The Funfetti Explosion” and can be viewed online here.
Ingredients
For the Cake:
1/2 cup unsalted butter (1 stick), slightly softened, more for pans
1 1/2 cups all-purpose flour, more for pans
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine salt
2/3 cup whole milk
1 1/2 teaspoons pure vanilla extract
1 cup sugar
1 whole egg plus 2 egg whites
1/3 cup rainbow sprinkles (not pastel, or naturally colored)
For the Frosting:
8 ounces cream cheese, slightly softened
1/2 cup unsalted butter (1 stick), slightly softened
1/8 teaspoon fine salt, more to taste
3 cups confectioners’ sugar, sifted, more to taste
1/2 teaspoon pure vanilla extract
1 cup rainbow sprinkles (see note)
Preparation
Make the cake: Heat oven to 325 degrees and place a rack in the center. Butter and line the bottoms of two 8-inch round cake pans with parchment paper. Butter the parchment. Flour the pans, coating the bottom and sides, then tap out any excess flour.
In a medium bowl, whisk together flour, baking powder, baking soda and salt. In a small bowl, stir together milk and vanilla.
In a mixer fitted with the paddle attachment, beat butter and sugar at medium-high speed until light and fluffy, 2 to 3 minutes. Reduce speed to low and, with mixer running, slowly add egg and whites and beat until smooth and creamy, 1 to 2 minutes. Scrape down bowl. Add half the flour mixture, then the milk mixture, then the remaining flour mixture, beating to blend after each addition. Scrape down bowl and blend once more. Remove bowl and use a spatula or spoon to mix in sprinkles by hand.
Divide batter evenly between the pans and bake until the tops are just dry to the touch and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Rotate the pans halfway through baking.
Transfer pans to a wire rack and let cool completely, at least 4 hours, before turning out.
Make the frosting: In a mixer fitted with the paddle attachment, beat cream cheese, butter and salt together at medium speed until light and fluffy, 2 minutes. Reduce speed to low and, with mixer running, slowly add sugar and beat until smooth. Beat in vanilla just until incorporated. Taste frosting; you should be able to taste the cream cheese and a little bit of saltiness, as well as the sweetness. If desired, add more salt or sugar. Keep refrigerated.
Turn cooled cakes out of pans. Using a bread knife, cut off any domed or uneven parts of each cake to make flat surfaces. Place one of the cakes on a platter or a cake stand, cut side up. Using an offset spatula, frost the top. Stack the other layer on top, cut side down. Place remaining frosting on top of the cake and, working from the center outward, frost the top and sides of the cake.
Place a baking sheet under the platter or cake stand, to catch any fallen sprinkles. Sprinkle the top with a layer of sprinkles. Toss remaining sprinkles at the sides of the cake, or press handfuls of sprinkles gently up the sides to make a thicker coating. Gather fallen sprinkles and repeat until coated to your liking.
Refrigerate cake 30 minutes or longer to set. Serve cool.
Tip
Julia's house blend: 2 parts blue, 1 part yellow, 1 part orange, 1 part bright pink. It's best not to use white, light pastel or "natural" sprinkles. They just disappear (poof!) into the cake after baking.
BLACKBERRY CHEESECAKE SQUARES
This is from Ree Drummond of The Food Network’s The Pioneer Woman.
Total:4 hr 5 min; Active: 30 min; Yield: 15 squares; Level: Easy
Ingredients
Crust:
Cooking spray, for spraying foil
One 11-ounce box vanilla wafers
1/2 cup pecans
1 stick (1/2 cup) butter, melted
Filling:
Three 8-ounce packages cream cheese
1 1/2 cups sugar
1 1/2 teaspoons vanilla
4 eggs
1/2 cup sour cream
Topping:
4 cups blackberries
1 cup sugar
1 tablespoon cornstarch
Directions
Preheat the oven to 350 degrees F.
For the crust: Line a 9-by-13-inch rectangular baking pan with foil and spray with cooking spray.
Place the vanilla wafers and pecans into the bowl of a food processor and pulse until the mixture becomes crumbs. Add the melted butter and pulse again until combined. Pour the mixture into the prepared pan and press the crumbs into the bottom of the pan. (If they come up the sides, that's okay!)
For the filling: Beat the cream cheese, sugar and vanilla together in a medium bowl with an electric mixer until smooth. Add the eggs one at a time, beating after each addition. Add the sour cream and mix again.
Pour the filling into the crust, smooth the top and bake for 50 minutes. Turn off the oven, open the oven door and allow the pan to sit in the open oven for 15 minutes. Remove and set aside to cool.
For the topping: Add the blackberries, sugar and 1/4 cup water to a saucepan or skillet. Bring to a boil over medium-high heat and cook until the juices thicken slightly, 4 to 5 minutes.
In a small bowl, make a slurry by stirring together the cornstarch and 2 tablespoons water until smooth. Add the slurry to the berries, return to the boil and cook for another 1 to 2 minutes. Turn off the heat and cool the mixture.
Pour the blackberries over the cheesecake and place the pan into the fridge to cool and set for at least 2 hours (several hours is better).
When ready to serve, remove the cheesecake from the pan by lifting the edges of the foil. Slice into 15 pieces with a long serrated knife.
