Yeast doughnuts, as the name clearly spells out, are made from dough leavened with yeast (think brioche), whereas cake doughnuts are traditionally made from a kind of cake batter that uses a chemical leavener (i.e. baking powder or baking soda). My personal favorite are cake doughnuts. I just remember them being more apart of my experience growing up.
Y’all!! Krispy Kreme Peach Cobbler!!
A recipe from Kar Julie’s Page on Facebook
1 ) Start by putting 2 bags of peach slices, half a cup of brown sugar, half cup of stick of land O’lake butter, cinnamon and a pinch of nutmeg.
2 ) Cook it over medium heat for about 10 minutes.
3 ) Mix 2 tablespoons of corn starch and a little bit of water, add it to the peaches mixture to thicken the sauce.
4 ) In a mixing bowl, use a cup of heavy whipping cream, a cup of carnation milk, 2 eggs, 1/4 brown sugar, and cinnamon then mix together.
5 ) Cut 2 boxes of Krispy Kreme doughnuts up, and put them in custard mixture for 5 minutes to soak it up. Transfer your cooked peaches cobbler to a baking pan, then put on the soaked doughnuts and do not pour the custard mixture in. (You can spread some extra peaches over the doughnuts if you want to)
6 ) Let it cook in the oven for about 20min at 250 degrees, and enjoy it!
Click on Image for recipe
Pumpkin meat is loaded with fiber and nutrients like beta-carotene. And the seeds pack a nutritious punch of their own with fiber and essential minerals. Though you add sugar to a pie, it is still high in fiber, have a little less guilt.
Recipe by Lisa Huff- Click to See Her Recipe
Growing up in New York, I am familiar with the cannoli culture so when a friend of mine pictured shared a photo of a cannoli cake, it a caught my attention. I reposted it on our Multi Cultural Cooking Network page on Facebook. And like after like, share after and saves happened.
Click Here to Enjoy checking out this recipe.
Rum balls are a truffle-like confection of sweet, dense cake or biscuit material flavoured with chocolate and rum. They are roughly the size of a golf ball and often coated in chocolate sprinkles, desiccated coconut, or cocoa. As their name implies, these cookies contain rum. Because they are not baked, the alcohol flavour and kick are not lost during preparation. This cookie is especially popular during the holiday season.
Typical Danish rum balls with different kinds of sprinkles
Rum balls are a popular Christmas treat in England, Australia, Canada, New Zealand, the United States, Austria, Slovenia, Hungary, the Czech Republic, and Denmark (where they are called romkugler and enjoyed all the year round).
There are many different ways to make rum balls, as recipes vary from region to region and family to family. All rum balls must include chocolate and rum, but the rest of the ingredients vary in kind, form, and amount.
To make rum balls, the cake (or biscuit) material is crushed and mixed with cocoa and a moist binding ingredient, such as jam or condensed milk. Other optional ingredients can also be added, such as nuts. When the mixture holds together firmly, it is rolled into balls and then coated.
Click to See Rum Ball Recipe
A simple treat you can serve to kids and adults alike. Make your statement. This is almond custard poppy seed sandwiched between Oatmeal raisin cookies and Chocolate Mint sandwiched between chocolate chip cookies. Whether you make your ice cream from scratch or benefit from wide variety of flavors out there, this can be a big hit a your dinner party.
- Imagine a dark chocolate cookie with coffee ice cream in between.
- Dark Chocolate Chip Cookie filled with vanilla. Roll sandwich on side and sprinkle oreo cookie crumbs, chocolate chips or sprinkles.
- Macaron with Green tea Ice Cream
- Ginger or Molasses Cookies with Egg Nog Ice Cream or a Custard
Imagine the possibilities.
Tart, sweet and OH so good. Make sure you let it sit in the fridge at least 2 hours to set up. Overnight if you can wait that long.
1 9″pie crust
1 package unflavored gelatin
1 cup Sugar
½ cup fresh key lime juice
¼ cup water
4 eggs, separated
1 teaspoon grated lime peel
2 drops green food color
1 cup heavy cream
9” pie pan
2 Large Bowls
Large Sauce Pot
Bake crust until brown then set aside to cool
Slowly add gelatin, sugar, lime juice, water and egg yolks
Reduce heat to medium
Cook for 6 minutes stirring constantly until mixture slightly thick
Remove from heat
Add food color and lime zest
Transfer mixture to large bowl
Cover and refrigerate for at least 1 hour
In mixing bowl with whip attachment add egg whites
Whip until soft peaks form
Scrape down sides of bowl
Continue to beat until stiff peaks form
Add heavy cream to large bowl
Whip until stiff peaks form
Fold egg whites, cream and cooled lime mixture together
Add to pie shell
Put in refrigerator for 2 hours
Garnish with slices of lime
Slice and enjoy
Panna cotta (from Italian cooked cream) is an Italian dessert made by simmering together cream, milk, and sugar, mixing this
Click here for Taste of Home Recipe for Panna Cotta.
with gelatin, and letting it cool until set. It is generally believed to have originated in the Northern Italian region of Piedmont, although it is eaten all over Italy, where it is served with wild berries, caramel, chocolate sauce, or fruit coulis. It is not known exactly how or when this dessert came to be, but some theories suggest that cream, for which mountainous Northern Italy is famous, was historically eaten plain or sweetened with fruit or hazelnuts.