Simply Delicious Desserts

SWF – Shooting from below

sweetness — Fri, 24 Feb 2012 06:14:39 +0000

Have a great weekend!

WW – Silvanas

sweetness — Wed, 22 Feb 2012 18:26:51 +0000

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Cool Giveaways

sweetness — Sat, 18 Feb 2012 22:31:03 +0000

I attended a class reunion last week. It was nice to see old friends. All the attendees were given personalized tote bags. There were albums in them with our old school photos. I was surprised to see pictures of our classmates we’ve never seen before. I commend the organizers and our wonderful hist. The food was great, but more importantly, I was nice to see old friends whom I have not seen in decades.

WW- Banana Walnut Muffin

sweetness — Wed, 15 Feb 2012 05:07:05 +0000

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Ultimate Coffee Cake

sweetness — Thu, 09 Feb 2012 17:04:07 +0000

For this recipe you will need:

16 to 18 unbaked frozen dinner rolls
1 (3-ounce) package regular butterscotch pudding mix, not instant
1/2 cup brown sugar, packed
1/2 cup pecans, chopped
1 stick (1/2 cup) butter, melted

Directions:

The night before place frozen rolls in well greased Bundt pan. Sprinkle dry pudding mix over rolls. Sprinkle brown sugar over pudding mix. Sprinkle chopped pecans over brown sugar. Pour melted butter over all. To prevent the dough from forming a hard crust while its rising overnight, cover with a damp towel or tightly wrap with plastic wrap. Let rise overnight at room temperature, about 8 to 10 hours.

Preheat oven to 350 degrees F.

Bake in oven for 30 minutes. Remove from the oven and allow to cool for 5 minutes. Turn pan over onto a serving platter to remove. Serve by pulling apart chunks with forks.

Recipe credit: http://www.foodnetwork.com/recipes/paula-deen/ultimate-coffee-cake-recipe/index.html

WW – Caramel Brownies

sweetness — Tue, 07 Feb 2012 16:43:42 +0000

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Great Lights

sweetness — Sat, 04 Feb 2012 16:09:51 +0000

We’re installing new lighting at home. My husband showed me an led light bulb. He installed one and then turned it on. It was great. It lit up the room a lot better than the old bulb. All the bulbs will be changed. They’re brighter and more economical. No need for lampshades when I read. Our living room will look more accommodating. Now we can eat heartier with brighter lighting.

SWF – A Walk in the Park

sweetness — Thu, 02 Feb 2012 16:00:39 +0000

Happy Skywatch!

Head Protection

sweetness — Thu, 02 Feb 2012 05:55:01 +0000

My boys love to ride. They both have ATVs and motorcycles. They also ride downhill mountain bikes. They make sure that they’re always physically protected. They wear all sorts of pads and armor. They use gmax motorcycle helmets for their head protection. So far, they have not had any mishaps. They love extreme sports which makes me worry sometimes. With the amount of protection they wear, I’m somehow at ease.

Strawberry Cupcake Mousse

sweetness — Fri, 27 Jan 2012 16:00:27 +0000

For this recipe, you will need:

1 Tbsp. apple cider vinegar
1 1/2 cups vanilla soy milk
2 cups plus 2 Tbsp. all-purpose flour
1 cup plus 2 Tbsp. organic sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup canola oil
2 tsp. vanilla extract

Directions:

Preheat the oven to 350ºF. Line a cupcake pan with cupcake liners.
• Mix the vinegar and soy milk together and set aside.
• Sift together the flour, sugar, baking powder, baking soda, and salt in a large bowl and set aside.
• In another bowl, stir together the soy milk mixture, the canola oil, and the vanilla extract and add to the dry ingredients, mixing well.
• Fill each cupcake liner about two-thirds full. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle of a cupcake comes out clean.
• Let cool in the cupcake pan for 5 minutes, then remove and place on a wire rack. Let cool completely before frosting.

For the filling you will need:

2 cups fresh strawberries, sliced
1/2 cup organic apple juice
1/4 cup organic unbleached granulated sugar
4 tsp. cornstarch
1/2 cup water

Directions:

• Place the strawberries and apple juice in a saucepan. Bring to a boil and simmer for about 10 minutes, until the strawberries soften.
• While stirring, slowly add the sugar. Dissolve the cornstarch in the water and add to the saucepan. Heat until thickened, being careful not to boil.
• Remove from the heat. While still warm, blend briefly with a hand blender, creating the consistency of a very thick purée. If you do not have a hand blender, use a traditional blender instead.
• Refrigerate for 30 minutes to 1 hour, until jelly-like.

For the mousse you will need:

1 cup vegan margarine
1/4 cup nonfat soy milk
1 tsp. vanilla extract
4-5 Tbsp. prepared strawberry filling
5-6 cups organic powdered sugar
1 drop red food coloring (optional)

Directions:

• Beat the margarine until creamy. Add the soy milk, vanilla, and strawberry filling and mix well. Add the powdered sugar a little at a time, beating well after each addition. Stir in the food coloring, if desired. Beat for 5 to 10 minutes.

To assemble:
• Cut a cone-shaped piece out of the top of each cupcake. Fill with 1 to 2 teaspoons of the strawberry filling. Replace the cupcake top and frost with the strawberry mousse.

Makes 16 cupcakes

***Recipe was borrowed from: www.peta.org