Category Archives: Desserts

Desserts, Mousse

S’mores Mousse Cups

May 28, 2014 Sharon Leave a comment

Today’s recipe is from InKatrinasKitchen.com and is a recipe for S’mores Mousse cups.

S’mores Cups Recipe

YIELD: 8 mini dessert cups

PREP TIME: 15 minutes

TOTAL TIME: 3 hours, or overnight

“Fluffy S’mores no-bake mousse cups

INGREDIENTS:

8oz Cream Cheese, room temperature
4oz package of chocolate pudding (powder)
2 Cups powdered sugar
1/2 Cup Biscoff spread
8oz tub of Cool Whip
2-3 Tablespoons milk
marshmallows and graham crackers for garnish

DIRECTIONS:

In the bowl of your electric mixer combine cream cheese, powdered sugar, pudding powder, milk, and Biscoff spread.
Fold in Cool Whip
Pipe into cups of any size and garnish with graham crackers and marshmallows.
Chill for at least 3 hours or overnight (will become a firmer consistency)

NOTES:

I have also made this in a 9×13 dish layered between graham crackers.
Biscoff spread gives a hint of graham cracker taste in the dish. You can substitute peanut butter if you do not have Biscoff available to you.
I did not try this recipe with fresh whipped cream so I do not know if you can substitute it for the Cool Whip.”

~This delicious recipe brought to you by In Katrinas Kitchen
http://www.inkatrinaskitchen.com/2012/09/smores-cups-staying-connected-verizon.html

If you like my recipes, be a sweetie pie and share on Facebook,
Like my page “I Love To Cook” and Pin these yummy recipes on Pinterest. 🙂

Here’s the Pinterest link for Smores Mousse Cups: Smores Mousse Cups

Sharon Springfield

Smores Mousse Cups

Cakes, Desserts, Pie, Southern

Pecan Pie Cake

May 27, 2014 Sharon Leave a comment

Pecan Pie Cake

This recipe comes from a facebook post and is from the blog Sweet Jeanette. (http://sweetjeanette.blogspot.com/2011/12/pecan-pie-cake.html) Jeanette got the recipe from Southern Living Magazine.

We all know Southern Living recipes are all awesome and Pecan Pie and Cake all rolled into one must be good. So here’s the recipe:

Pecan Pie Filling

1/2 cup firmly packed dark brown sugar

3/4 cup dark corn syrup

1/3 cup cornstarch

4 egg yolks

1 1/2 cups half-and-half

1/8 tsp salt

3 TBSP butter

1 teaspoon vanilla extract (the real stuff)

Whisk together the first 6 ingredients in a heavy 3-quart saucepan until smooth. Bring to a boil over medium heat, whisking constantly, and boil for 1 minute, or until thickened. Remove from heat; whisk in butter and vanilla. Place a sheet of wax paper directly on surface of mixture to prevent a film from forming, and chill at least 4 hours.

Now for the cake….

Pecan Pie Cake

3 cups finely chopped pecans, toasted and divided

1/2 cup butter or margarine, softened

1/2 cup shortening

2 cups sugar

5 large eggs, separated

1 TBSP vanilla extract

2 cups all-purpose flour

1 tsp. baking soda

1 cup buttermilk

3/4 cup dark corn syrup

Sprinkle 2 cups pecans evenly into 3 generously buttered 9-inch round cake pans; shake to coat bottoms and sides of pans.

Beat butter and shortening at medium speed with an electric mixer until fluffy, and gradually add sugar, beating well. Add egg yolks, 1 at a time, beating just until blended after each addition. Stir in vanilla.

Combine flour and baking soda. Add to butter mixture alternating with the buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in remaining 1 cup pecans.

Beat egg whites at medium speed until stiff peaks form, and fold one third egg whites into batter. Fold in remaining egg whites. (Do NOT over mix). Pour batter into prepared pans.

Bake at 350 for about 20-25 minutes. I always set timer to go off 5 minutes before to be safe. Silly oven!

Check for doneness with the old toothpick inserted into center test.

Cool in pans on wire racks for about 10 minutes, then invert onto the wire racks. Put some wax paper down under the wire racks… Trust me! You’ll be glad you did!

Brush the tops and sides of layers with corn syrup, and cool completely. (See, aren’t you glad you listened?)

Spread half of pecan pie filling on one layer, pecan side up. Place second layer, pecan side up, on filling, and spread with remaining filling. Top with remaining layer, pecan side up.

If you like my recipes, be a sweetie pie and share on Facebook,
Like my page “I Love To Cook” and Pin these yummy recipes on Pinterest. 🙂

Here’s the Pinterest link for Pecan Pie Cake: Pecan Pie Cake

Sharon Springfield

Pecan Pie Cake

Cakes, Desserts, Southern

Mississippi Mud Cake

May 20, 2014 Sharon Leave a comment

Mississippi Mud Cake

Easy version:

Brownie mix for 9×13 size pan
3 eggs
1 stick of butter, melted
1/2 cup half & half
1/2 cups chopped pecans
1 large container of Marshmallow fluff
1 container of dark chocolate frosting

Prepare a 9×13 glass baking dish by greasing it with crisco or butter.

Mix up the brownie batter substituting butter for the oil called for in the mix, half & half instead of water and 3 eggs instead of one. (If your mix’s instructions are different, just adjust the amounts of butter and milk to the called for amounts of oil and water.) Stir in the nuts after the batter is no longer lumpy. Spread evenly in the baking dish and bake according to the times given on the mix.

Cool brownie layer on a wire rack for 30 minutes. While still slightly warm, spread the marshmallow fluff all over the top of the brownies. Cool in refrigerator for 30 minutes.

Remove the lid and foil from container of frosting. Microwave for 30 seconds and stir until smooth and pourable. Pour over the marshmallow layer, spreading it if necessary to coat the whole cake.

Cover with plastic wrap and refrigerate for a couple hours before serving.

If you like my recipes, be a sweetie pie and share on Facebook,
Like my page “I Love To Cook” and Pin these yummy recipes on Pinterest. 🙂

Here’s the Pinterest link for Mississippi Mud Cake: http://www.pinterest.com/pin/280278776784206954/

Sharon Springfield

Mississippi Mud Cake

Desserts, Mousse, Pie

Peanut Butter Pie

May 8, 2014 Sharon Leave a comment

Peanut Butter Pie is a great dessert to take to a potluck. It’s a favorite that’s sure to disappear quickly. This Peanut Butter Pie Recipe is quick and easy to make. Give it a try!

Peanut Butter Pie

2 baked pie crusts
1 cup natural peanut butter **
8 oz. softened cream cheese
1/2 cup powdered sugar
1 sm pkg instant vanilla pudding mix
1 1/2 cups milk
1 container whipped topping
chopped nuts & chocolate syrup (optional for garnish)

Using a mixer, mix together the peanut butter, cream cheese and sugar. In separate bowl, whisk milk into the pudding mix until smooth. Stir pudding into peanut butter mixture and mix until well blended. Mix in half the cool whip.

Pour half the mixture into each pie crust. Chill for 2 hours. Spread remaining whipped topping over each pie. Refrigerate overnight before serving. You may freeze the peanut butter pies and thaw prior to serving.

Drizzle with chocolate syrup and sprinkle crushed nuts on top of each slice when serving.

** If using peanut butter that is already sweetened, omit the sugar.

Yum

Peanut Butter Pie

Ingredients

2 baked pie crusts

1 cup natural peanut butter **

8 oz. softened cream cheese

1/2 cup powdered sugar

1 sm pkg instant vanilla pudding mix

1 1/2 cups milk

1 container whipped topping

chopped nuts & chocolate syrup (optional for garnish)

Instructions

Drizzle with chocolate syrup and sprinkle crushed nuts on top of each slice when serving.

** If using peanut butter that is already sweetened, omit the sugar.

http://cookingwith.sharonspringfield.com/blog/peanut-butter-pie/

Sharon Springfield

Peanut Butter Pie

Cakes, Desserts, Southern

Red Velvet Poke Cake

May 4, 2014 Sharon 1 Comment

Red Velvet Poke Cake

Duncan Hines Red Velvet Cake Mix
Cheesecake Instant Pudding
Oreos
Cool Whip

Bake the Red Velvet Cake as directed in a 9×13″ baking pan. Using the handle of a wooden spoon, poke holes at 1 inch intervals into the top of the cake, about halfway through cake.

Mix up the pudding using directions for pie filling. (uses less milk) Spread the pudding over the cake, smoothing the pudding into the holes.

Cover with plastic wrap and refrigerate the cake for 2 hours. While the cake is chilling, crush Oreo cookies into crumbles for the top of the cake. Once the cake is chilled well, spread Cool Whip onto the top of cake and sprinkle with crushed Oreos.

*Photo found online – credit unknown – if its yours, will happily link to your post.

Sharon Springfield

Red Velvet Poke Cake

Cooking With Sharon Springfield

Category Archives: Desserts

S’mores Mousse Cups

S’mores Cups Recipe

INGREDIENTS:

DIRECTIONS:

NOTES:

Smores Mousse Cups

Pecan Pie Cake

Pecan Pie Cake

Mississippi Mud Cake

Mississippi Mud Cake

Peanut Butter Pie

Peanut Butter Pie

Red Velvet Poke Cake

Sharing my love of cooking and favorite recipes with you!