{no-bake} cheesecake

I have to thank my wonderful professional baking buddy Angie for this one -she lent her spring form pan last minute. And I'm so glad she did, because this cheesecake was super yummy. My daughter spotted it in my latest issue of Everyday Food, and insisted we try it.

Unlike the baked variety, this cheesecake chills in the fridge to set up, giving it a light, mousse-like consistency perfect for summer!

no bake cheesecake

 

no bake birthday cake

I have tell you why the girl who loves to make everything from scratch would even bother with something so simple.

This really is the easiest ice cream cake you will ever make!

ice cream & cake parfait

The easiest way to serve cake and ice cream at a children's party -parfait style!

I made these ice cream and cake parfaits recently for my daughter's summer birthday party.  I was running the party solo, so I knew I need to have everything done in advance.

These were the perfect solution to serving cake and ice cream to a young crowd. Everything can be done ahead of time, just pull them out of the freezer and enjoy the party along with your guests.

MATERIALS

• Clear glasses
• Ice cream
• Cake
• Crushed Oreos
• Gummy worms

DIRECTIONS

1. Prepare a cake of your choosing. Bake in a half sheet pan.
2. After baking remove the cake from the pan and cool on a wire rack.
3. Freeze the cake, until firm enough to cut. I baked mine in the morning and it was chilled enough by evening to cut out.
4. Using a round cookie cutter the same diameter as your glass, carefully cut out cake. (See photo below.)
5. Place a scoop of soften ice cream into cup. Top with a layer of fudge, cake, and whipped cream.
6. Garnish according to your event. I sprinkled crumbed Oreos and placed a gummy worm on top to accompany our fishy theme.

Don't forget use a cutter the same diameter as your serving glasses.

Anyone else have an all-in-one dessert favorite?

Sunday: |I Heart Naptime|Nifty Thrifty Things|It's Overflowing| MopItUp| Twigg Studios| Monday: |Made By You| C.R.A.F.T.| DIY Showoff|Between Naps on the Porch| Debbie Doo's| Home Stories A to Z| diy home sweet home Tuesday: Coastal Charm| Nest for Less|Tip Junkie|My Uncommon Slice of Suburbia|A Bowl Full of Lemons|Get Your Craft On|ClaimingOurSpace Wednesday: Uncommon|Savvy Southern Style |Organize and Decorate| NYMelroseFamily|Newlyweds Recipe Linky|Southern Lovely| Home Happy Home|Gingersnap Crafts  Thursday: The Shabby Creek Cottage|Made in a Day|House of Hepworths|the 36th Avenue| Crafty Scrappy, Happy|52 Mantels Friday: Making Lemonade|Blissful and Domestic|One Artsy Mama|Serenity Now| Tatertots and Jello|The Shabby Nest|Thirty Handmade Days|Addicted 2 Decorating|Funky Junk Interiors|Financial Friday|At the Picket Fence|Classy Clutter|

boston cream cupcakes

I hope you had a great Mother's Day weekend! Mine was filled with handmade cards and school crafts, breakfast in bed, {plastic} jewelry, and a vase-filled flowers from our yard.

School is almost out and that means time can get pretty tight. But there's still ways to have pretty homemade desserts handy for last minute get togethers and dinner parties.

One recipe I tend to go to again and again is this Boston Cream Cupcake recipe. It's not only easy to make, but all the components can be prepared ahead of time. Just assemble before serving.

Recipe from marthastewart

 Cupcakes

1 1/2 cups all-purpose flour, plus more for tins

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup milk

3 ounces (6 tablespoons) unsalted butter, softened, plus more for tins

3 large eggs

1 cup sugar

1 teaspoon pure vanilla extract

1. Preheat oven to 350 degrees. Butter and flour standard muffin tins. Whisk together flour, baking powder, and salt in a small bowl. Warm milk and butter in a saucepan over low heat.
2. Beat eggs and sugar with a mixer on high speed until thick and pale, about 5 minutes. Beat in dry ingredients.
3. Bring milk and butter to a boil. With mixer on low speed, add milk mixture to batter, and beat until smooth. Add vanilla. Divide batter among muffin cups, filling each halfway. Bake cupcakes until light gold, about 15 minutes. Let cool in tins for 10 minutes, then transfer to wire racks. Let cool.

Vanilla Cream Filling

Ingredients

2 large egg yolks

1/4 cup sugar

2 tablespoons plus 1/2 teaspoon cornstarch

Pinch of salt

1 cup whole milk

1/2 teaspoon pure vanilla extract

Directions

1. Whisk yolks until smooth. Mix sugar, cornstarch, and salt in a medium saucepan over medium heat. Add milk in a slow, steady stream. Cook, stirring, until mixture begins to bubble and thicken, about 5 minutes.
2. Pour 1/3 of milk mixture into yolks, whisking constantly. Return mixture to saucepan, and cook over medium heat, stirring often, until thick, 2 to 4 minutes. Stir in vanilla.
3. Pass vanilla cream through a fine sieve into a bowl. Press plastic wrap directly on surface.* Refrigerate until cold, at least 1 hour, or up to 2 days.

Chocolate Glaze

Ingredients

2/3 cup heavy cream

6 ounces semisweet chocolate, finely chopped

1 tablespoon light corn syrup**

Directions

Bring cream to a boil in a small saucepan. Remove from heat, and add chocolate and corn syrup. Let stand for 5 minutes. Whisk until smooth. Transfer to a bowl, and let cool, stirring often. Use immediately or store in refrigerator.

Assembly

Using a serrated knife, slice cupcakes in half. Spread generously with the vanilla cream filling. Replace the top and drizzle with chocolate.

Baker's Notes:

*This prevents a skin from forming.

** This adds a nice shine to the glaze.

What's your favorite-in-a-pinch go to recipe?


Linking up to BNOTP, Debbie Doos, Making the World Cuter, LinesAcrossMyFace, NifyThrifty, CRAFT, HomemakerOnADime, MadeByYou, MadSkills, KurtzCorner, SweetAnneDesigns, S3, HowtoNestforLess, NotJustaHousewife, CoastalCharm, Carolyn'sHomework, SugarBeeCrafts, ClaimingOurSpace, MyUncommonSliceofSuburbia, aBowlFullofLemons, CozyHomeScenes, theDelectableHome, theMommyClub, GingerSnaps, SavvySouthernStyle, OrganizeandDecorate, NewlywedsOnaBudget, DIYByDesign, UncommonDesign, Michelle'sTastyCreations, LiveLaughRowe, ShabbyCreekCottage, FirefliesandJellbeans, HouseofHepworths, the36thAve, LovingThisCrazyLife, FindingFabulous, AtthePicketFence, TheShabbyNest, ALittleKnickKnack, 30HandmadeDays, CheeriosAndLattes, It'sOverflowing, MopItUp, ClassyClutter, SundayRoundUp, BlissfulandDomestic, TipJunkie, One ArtsyMama

kit kat cake

this little baby was worth $150. . .

I've seen lots of these KitKat cakes popping up on Pinterest, so I thought I would give it a try myself.

I made and donated this cake for a bake auction. Typically, there are some really beautiful cakes there from some of  my super talented friends. Since, I can't decorate cakes, I decided to take the lazy easy route -cover a cake in candy. You can too. Here's how:


Steps

1. Bake a two layer cake of your choosing.
2. Frost the middle, top, and sides with chocolate frosting.
3. Place unwrapped KitKats along the cake sides.
4. Cover the top with small candies. I used M&M's.
5. (Optional) Tie with a coordinating ribbon.

The cake is great to make if you have little helpers around. My little guy unwrapped all the KitKats and helped me place the M&M's on top.

Anyone else make this trendy cake yet?

Linked up to Debbie Doos, Making the World Cuter, HomeSweetHome, LinesAcrossMyFace, NifyThrifty, CRAFT, HomemakerOnADime, MadeByYou, MadSkills, PityParty, SingingThreeLittleBirds, SweetAnneDesigns, S3, KeepingItSimple, MakeItMonday, Brassy Apple, Tatortots&Jello, g*rated, HowtoNestforLess, NotJustaHousewife, CoastalCharm, Today'sCreativeBlog, KurtzCorner, Carolyn'sHomework, SugarBeeCrafts, MyUncommonSliceofSuburbia, TipJunkie, aBowlFullofLemons, CozyHomeScenes, theDelectableHome, BoogieboardCottage, theMommyClub, GingerSnaps, SavvySouthernStyle, NewlywedsOnaBudget, DIYByDesign, UncommonDesign, Michelle'sTastyCreations, LiveLaughRowe, ShabbyCreekCottage, BeyondthePicketFence, FirefliesandJellbeans, HouseofHepworths, the36thAve, LovingThisCrazyLife, FindingFabulous, AtthePicketFence, TheShabbyNext, ALittleKnickKnack, 30HandmadeDays, CheeriosandLattes, SomethingSwanky, SweetToothFriday, TheSweetSpot, DelightfullyDowling, It'sOverflowing, MopItUp, SouthernSunday, TheSweetDetails, CookingWithKaryn, ThriftyDecorChick, ClassyClutter, ClaimingOurSpace, CatchAGlimpse, NYMelroseFamily

carrot cake

just in time for Easter, try this easy, no fail, versatile carrot cake for dessert this year. Bake it as a layer cake, cupcakes, or for the more adventurous, cut and decorate into a bunny shape.

Recipe from
Betty Crocker's Cake Decorating book

Pin It

Ingredients

• 2 cups all-purpose flour
• 2 cups finely shredded carrots (about 4 medium)
• 1 1/4 cups sugar
• 1/2 cup vegetable oil
• 1/3 c water
• 1 1/4 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg
• 1 teaspoon vanilla
• 3 eggs
• 1 cup chopped nuts

Directions

1. Heat oven to 350 degrees. Grease and flour 2 round pans, 8 or 9 inches.
2. Beat all ingredients in large bowl on medium speed, scraping bowl constantly, until blended, about 1 minute. Beat on medium speed, scraping bowl occasionally, 2 minutes. Pour into pans.
3. Bake until wooden pick inserted in center comes out clean, 35 to 40 minutes. Cool 10 minutes: remove from pans. Cool completely.