Dessert

delicious fresh berry crisp.

May 21, 2019 by Becky Spoon

This fresh berry crisp is an absolute favorite of mine. Mostly berries, I also had fresh Texas peaches to go along with strawberries, blueberries and raspberries. I needed to do something with this fruit and this is the perfect dish.

Just look at all of this fresh fruit!

delicious fresh berry crisp.

A crisp is so easy. I used fresh orange juice and orange zest along with a corn starch slurry for the base. Then I combined flour, sugar, oats and butter with my mixer and topped this delicious fruit. Then baked until golden brown on top.

I baked this in an oblong white dish that is one of my favorites. I love white dishes because your food just looks so much better in a white dish. Gray is also a favorite, but white works with almost everything. Here’s a similar dish to the one I used: https://amzn.to/3fm2HXj

Something else I used in this recipe is the 8 cup batter bowl with a lid. I actually have had this for many years that I got from Pampered Chef. I love it. You can mix things ahead of time and store in the refrigerator with the lid. Here is a similar bowl https://amzn.to/3fqzGJY

I made my no-churn vanilla ice cream to top it with which is perfection. Oh, yum! You have to try the ice cream! Here’s the link: https://the2spoons.com/so-good-essential-no-churn-vanilla-ice-cream/

You probably have your own recipe, here’s mine!! Hope you like it!

Fresh Berry Crisp

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CourseDessert

CuisineAmerican

Keywordblueberries, fresh berries, fresh berry crisp, fresh fruit, oatmeal topping, peaches, raspberries, strawberries

Prep Time15

Ingredients

6 cups fresh strawberries, thick sliced
2 cups fresh blueberries
1 1/2 cups granulated sugar, divided
1 1/2 tsp orange zest
1 tbsp cornstarch
1 cup all purpose flour
1/2 cup light brown sugar, slightly packed
1/2 tsp salt
1 cup quick cooking oats, not instant
12 tbsp unsalted butter, diced

Instructions

Preheat the oven to 350 degrees
For the fruit, toss the blueberries and strawberries, ¾ cup granulated sugar, and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into a buttered 8 × 11-inch baking dish and place it on a sheet pan lined with parchment paper.
For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 3/4 cup granulated sugar, the brown sugar, salt, and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 50 minutes to 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.

Notes

I started checking the doneness of the crisp about 30 to 40 minutes in because fresh fruit cooks faster. It is done when bubbling and the top is golden brown.

A Beautiful Rum Cake

April 24, 2019 by Becky Spoon

This rum cake melts in your mouth! It is buttery and so tender! It is loaded with rum, how could you not love it?

I used a Coconut Liqueur Rum; however, that is not necessary. You can use a dark rum, or even pick another flavor you like. Captain Morgan has some really nice flavored rums you may like to include in the recipe. https://us.captain.morgan.com

A Beautiful Rum Cake

This is my daughter-in-law’s recipe. After you have cooked the cake you stick holes with a toothpick all over the top, then pour the glaze over. Yum! that creates the most amazing, delicious cake.

I served this for a birthday cake for my nephew after a meal of my Shrimp Scampi with Risotto. It was the perfect dessert for that dish. Here’s the link for the shrimp dish if you’d like to have it. https://the2spoons.com/shrimp-scampi-with-fresh-herb-risotto/

A Beautiful Rum Cake

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CourseDessert

CuisineAmerican

Prep Time30

Cook Time1

Total Time1 30

Ingredients

1 cup chopped walnuts (optional)
1 18.25 oz yellow cake mix
1 3.4 oz package instant vanilla pudding mix
1/2 cup water
1/2 cup vegetable oil
1/2 cup rum ( I used a coconut liquer rum)
1/2 cup butter, melted

For the Glaze

1/4 cup water
1 cup white sugar
1/2 cup rum (I used a coconut liquer rum)

Instructions

For the cake

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.
In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil, and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Stick holes all over the top of the cake and pour the glaze over. Allow the cake to sit and cool in the pan, while it absorbs the glaze. When cool, place a plate on top of the cake and holding the plate tight against the cake pan, flip the cake upside down. Enjoy!

For the Glaze

To make the glaze: in a saucepan, combine butter, 1/4 cup water, and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.

Classic, Simple Pineapple Upside Down Cake

April 11, 2019 by Becky Spoon

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Do you ever just have a craving for something and you just have to make it? Like I did with this Pineapple Upside Down Cake? Yum. Reminds me of the upside down cakes mom used to make! So simple to make too.

Classic, Simple Pineapple Upside Down Cake

Love the nostalgia this cakes brings….reminds me of the 1950s and 1960s. I made this in a cake pan, but you know the original cakes were made in iron skillets, or at least mom did. Here’s a little history of this cake, dating back to when the Dole Company invented a machine to make the rings to put in a can. http://www.kitchenproject.com/history/PineappleUpsideDownCake

This is the perfect dessert for any meal, but really special when you add it to an old southern favourite like Southern Fried Chicken: https://the2spoons.com/effortless-southern-creamed-corn/. This would be a great recipe for Easter Sunday too. Or, just that bedtime snack that I always seem to have to have!! Seems so springtime with the colors, agree?

Here’s the recipe! Enjoy!

Pineapple Upside Down Cake

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CourseDessert

CuisineAmerican

KeywordPineapple Upside Down Cake

Cook Time30

Ingredients

Topping

1/4 cup butter
1/2 cup light brown sugar, firmly packed
1/4 tsp ground cinnamon
1/4 tsp ground ginger
20 ounce can pineapple rings in juice, drained
candied red cherries or maraschino cheries
pecans or walnuts halved or diced; optional

Cake

3 tbsp butter
1/4 cup sugar
1 large egg
1/2 tsp salt
1 3/4 tsp baking powder
1 tsp vanilla extract
1/8 tsp coconut flavor, optional
1 1/3 cups unbleached all purpose flour
1/2 cup milk

Instructions

Preheat the oven to 375°F. Lightly grease a 9″ round cake pan.
To make the topping: Melt the butter, and mix with the brown sugar, cinnamon, and ginger. Spoon the mixture into the prepared pan.
Space the pineapple rings atop the brown sugar mixture. Place a cherry in the center of each ring. If you’re using nuts, scatter them in any empty spaces.
To make the cake: Beat the butter and sugar until fairly smooth.
Beat in the egg, then the salt, baking powder, vanilla, and coconut flavor.
Add the flour alternately with the milk, mixing at medium speed and beginning and ending with the flour. Once the last of the flour is added, mix briefly, just until smooth.
Spoon the thick batter into the prepared pan, spreading it to the edges of the pan. It may not cover the pineapple entirely; that’s OK.
Bake the cake for 30 to 35 minutes, until a toothpick or cake tester inserted into the center comes out clean.
Remove the cake from the oven, wait 3 minutes, then turn the pan over onto a serving plate. Wait 30 seconds, then lift the pan off. If anything sticks in the pan, just lift it out and place it back on the cake.
Serve warm or at room temperature.

Decadent Salted Caramel Brownies

March 20, 2019 by Becky Spoon

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We, meaning the two of us, ate these Salted Caramel Brownies in two days!! No guilt either! There was just something about the chocolate combined with salted caramel that you just couldn’t stop eating!! Lol! Truth!

Don’t let homemade caramel intimidate you. It is easy and makes such a difference in these brownies. You just want to stay close, not cook on too high of a heat to prevent burning. And the added salt? Addictive! This Carmel starts with melting raw sugar to a brownish color, adding butter, heavy cream and sea salt! That’s all! It’s juat about the technique. Do t let it burn, don’t stir too much, know that’s it’s supposed to bubble when you add the butter.

Decadent Salted Caramel Brownies

I’ve found that it really does make a difference that when a recipe calls for chocolate the better the product, the better your end results. This brownie recipe calls for cocoa powder and I used Ghiradelli 100% baking cocoa https://images.heb.com/is/image/HEBGrocery/prd-small/ghirardelli-100-unsweetened-cocoa-000275471.jpg. There are chocolates even better I’m sure, Ghiradelli is usually my go to and is reasonable for everyday baking.

I love to top these with my Homemade French Vanilla Ice Cream….and if you have extra caramel top the brownie and the ice cream with more! Oh, my Gosh! Here’s the link for my ice cream: https://the2spoons.com/homemade-french-vanilla-ice-cream/

Every bite is oozing caramel, I can’t wait until you try these! Here’s the recipe! Enjoy or I should say indulge in some luscious chocolate and homemade ice cream!

Salted Caramel Brownies

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CourseDessert

CuisineAmerican

Prep Time20

Cook Time45

Total Time1 5

Servings Brownies

Ingredients

For the Brownies:

3/4 cup good cocoa powder
1 1/2 cups sugar
12 tbsp unsalted butter
1/2 cup all purpose flour
2 tsp vanilla extract
1/2 tsp salt
1 tsp brewed coffee (optional)
1/2 cup bittersweet chocolate disks or chips

For the Salted Caramel:

1 cup granulated sugar
6 tbsp unsalted butter, room temp, cut into tablespoons
1/2 cup heavy cream, room temp
1 to 1 1/2 tsp sea salt ( a fine crushed sea salt or flaky seasalt works well)

Instructions

Making the Caramel:

In a medium saucepan, heat the sugar on medium-high heat for about 5 minutes. Use a spatula to occasionally stir the sugar, getting to the bottom of the pan. At first, the sugar will be lumpy, but will soon melt and start turning a brownish color. Don’t stir too often, just enough to keep everything evenly cooking.
After 5 minutes, the sugar should become fully melted. Once it becomes a dark amber hue, remove from heat immediately and stir in butter. The mixture will violently bubble. You’re doing it right.
Use your spatula to stir the butter and sugar until they melt together completely. This can take 1-2 minutes.
Next, pour in the heavy cream and sea salt. You can use 1 to 1½ teaspoons, depending on how much saltiness you like. Use your spatula to stir until everything is combined. Place back on the stove for about 30 seconds, stirring the whole time. Remove from heat and allow to cool for 15 minutes.

For the Brownies:

In a medium saucepan, heat the sugar on medium-high heat for about 5 minutes. Use a spatula to occasionally stir the sugar, getting to the bottom of the pan. At first the sugar will be lumpy, but will soon melt and start turning a brownish color. Don’t stir too often, just enough to keep everything evenly cooking.
After 5 minutes, the sugar should become fully melted. Once it becomes a dark amber hue, remove from heat immediately and stir in butter. The mixture will violently bubble. You’re doing it right.
Use your spatula to stir the butter and sugar until they melt together completely. This can take 1-2 minutes.
Next, pour in the heavy cream and sea salt. You can use 1 to 1½ teaspoons, depending on how much saltiness you like. Use your spatula to stir until everything is combined. Place back on the stove for about 30 seconds, stirring the whole time. Remove from heat and allow to cool for 15 minutes.

Allen’s Favorite, Delicious Cherry Pie

March 12, 2019 by Becky Spoon

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Oh, Cherry Pie! I don’t even bother to ask Allen what kind of pie he wants or what he wants for his Birthday dinner or even Thanksgiving and Christmas anymore, it is always going to be CHERRY PIE!

And easy? This is so easy. I used a prepared pie crust and canned pie filling that I add stuff too. I use Comstock Cherry Pie filling :https://www.duncanhines.com/products/comstock-more-fruit-cherry/ but I’m sure there’s other good fillings out there!

Allen’s Favorite, Delicious Cherry Pie

What could be better than a piece of cherry pie with a scoop of vanilla ice cream?

I made this with my Sunday chuck roast and we loved it! Here’s the link for my roast! https://the2spoons.com/stove-top-chuck-roast-the-best/

Here’s the recipe! Make sure you have plenty Vanilla ice cream, whipped cream or both!

Allen’s Favorite, Delicious Cherry Pie

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CourseDessert

CuisineAmerican

Keywordcherry pie

Prep Time10

Cook Time45

Total Time55

Ingredients

2 cans Cherry pie filling of your choice
zest & juice of one lemon
zest & juice of one orange
1/4 cup sugar plus more for topping the final crust
2 tbsp corn starch
1/2 tsp cinnamon
2 pie crust
1 egg, beaten to brush your crust
2 tbsp butter pieces for dotting your filling

Instructions

Preheat your oven to 425 degrees. In a large bowl combine the cherry pie filling mix, add the zest from the lemon and orange, the sugar, and cinnamon. In a separate small bowl combine the lemon juice, the orange juice, and the corn starch. Blend, adding a little water if needed to make a smooth slurry and add to your pie mixture.
Place your bottom crust in a pie pan, pour in your filling and dot with your butter pieces. Top with your second crust sealing the edges and crimping. Cut slits in the crust with a sharp knife to allow the steam to release. Brush the beaten egg over your pie crust and sprinkle with sugar.
Place on a sheet pan and place into the oven for about 45 minutes or until the pie is bubbling and golden brown. Serve with Vanilla ice cream or whipped cream.

Cherry Pie
Cherry Pie
Cherry Pie
Cherry Pie

Perfectly Peachy – Peach Cobbler

February 24, 2019 by Becky Spoon

Buttery, perfectly risen crust, loaded with peaches, this peach cobbler is the perfect dessert any time of the year!

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Perfectly Peachy - Peach Cobbler — Perfectly Peachy – Peach Cobbler

For years I would make peach cobbler with a pie crust on the bottom and a lattice top. There was no way I was going to change!

Well, one day, actually not that long ago, I decided to try this version of peach cobbler crust and it was quick to become a favorite especially with guest! Because it is such a favorite I always double the recipe when we have company for dinner or Sunday lunch.

Keeping it real southern I always serve this peach cobbler with Blue Bell Homemade Vanilla Ice Cream or my own homemade ice cream.

This peach cobbler literally takes 10 minutes to throw together! You want to make sure you have self rising flour, butter, canned sliced peaches, sugar, milk on hand and as an option I add vanilla and lemon zest.

My southern mother and grandmother would make peach cobbler with fresh peaches, sugar, a little flour as a thickener, allowing the juices to make its own sauce and would use a pie crust for the top and bottom. I still love that style peach cobbler, but if peaches aren’t in season and time is an issue, this peach cobbler is easy and a perfect substitute.

Speaking of keeping it Southern, Peach Cobbler has deep roots in the South. Here’s a little history of the cobbler: http://cowboyandchuckwagoncooking.blogspot.com/2012/04/history-of-cobblers-grunts-slumps-dumps.html

This peach cobbler is the perfect dessert to have with my southern fried chicken. https://the2spoons.com/finger-licking-southern-fried-chicken/

Perfectly Peachy – Peach Cobbler

Perfectly Peachy – Peachy Cobbler

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CourseDessert

CuisineAmerican

Keywordpeach cobbler

Prep Time10

Cook Time1

Total Time1 10

Ingredients

2 28 oz Cans sliced peaches
1/2 Cup (1stick butter)
1 1/2 Cup Self rising flour
1 1/2 Cup Sugar
1 Cup Milk
1 Tsp Vanilla
Zest of one lemon

Instructions

Preheat the oven to 350 degrees F.
Drain 1 can of peaches; reserve the syrup from the other. Place the butter in a 9- by 12-inch ovenproof baking dish. Heat the butter on the stove or in the oven until it’s melted. In a medium bowl, mix the flour and sugar. Stir in the milk and the reserved syrup. Add the vanilla and lemon zest. Pour the batter over the melted butter in the baking dish. Arrange the peaches over the batter. Bake for 1 hour. The cobbler is done when the batter rises around the peaches and the crust is thick and golden brown. Serve warm with fresh whipped cream or vanilla ice cream.