QUICK DESSERT RECIPES

The first of my quick dessert recipes - My famous Peanut Butter Cake! Enjoy, because you will be the talk of the day when you bring this beauty...

PEANUT BUTTER CAKE RECIPE

If you like peanut butter (like me), you are going to LOVE this cake. It is a wonderful moist peanut-buttery masterpiece.

Don't be concerned that the cake would turn out oily with all the butter and peanut butter - it is luscious and melts in your mouth!

CAKE
2 cups sugar
2 cups self-rising flour, recipe below

1 tsp baking powder
1 tsp baking soda
1 cup homemade unsalted butter
1 cup peanut butter
1 cup water
1/2 cup buttermilk, recipe below
2 eggs
1 tsp pure vanilla extract

PREHEAT oven to 350 degrees. Butter two 9 inch cake pans and dust the inside with flour and tap out excess. Line the bottom of the pans with wax or parchment paper. Put the cake pans on a baking sheet lined with parchment paper or a silicone mat.

Mix sugar and self-rising flour; set aside.

Bring to a rapid boil 2 sticks of butter, 1 cup of peanut butter, and 1 cup of water.

Pour over dry ingredients. Add to that 1/2 cup buttermilk, eggs, 1 teaspoon vanilla and then mix with mixer.

Bake for 25-30 minutes or when a knife inserted in the center of the cake comes out clean. Transfer to a rack and cool for 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature, right side up. (These cooled cakes may be wrapped airtight and stored at room temperature overnight or frozen for up to two months.)

SELF-RISING FLOUR

For every cup of all purpose flour, you have to add 1-1/2 teaspoons of baking powder and 1/2 teaspoon of salt. These measurements are perfect and any variations may affect the texture of the end product.

Thoroughly mix the ingredients and your self rising flour substitute is ready. You may also sieve the flour, two to three times, so that the baking powder and salt gets mixed up uniformly. This gives an uniform texture to the baked product. So for this recipe you will need:
2 cups all-purpose flour
3 tsp baking powder
1 tsp salt



Not only for this quick dessert recipe, keep this handy for other recipes.

BUTTERMILK SUBSTITUTE

1/2 cup milk
1-1/2 tsp lemon juice or vinegar

Let sit for 15 minutes and it's ready for the recipe.


Not only for this quick dessert recipe, I use this Peanut Butter Frosting on cupcakes and so much more.

FLUFFY PEANUT BUTTER FROSTING

This frosting is amazing--it balances flavor against sweetness well, and the texture is perfect: creamy, fluffy, not oily at all. Do not use margarine; use butter. Butter will give you beautiful, fluffy icing (and that's what you want). I always use this recipe with my peanut butter cake recipe.

1-1/4 cups Jif peanut butter, at room temperature
1/2 cup homemade unsalted butter, softened
1-1/2 cups powdered sugar
3 TBS heavy cream, at room temperature

Beat the peanut butter and butter for at least 3 minutes. Add the powdered sugar a little at a time and mix well after each addition. Pour in the heavy cream and beat for 3 to 4 more minutes. Frost the cake.

NOTE:
For my peanut butter cake recipe (see photo above) I frost it, and then I cut up Reese's peanut butter cups and sprinkled over the top of the cake. Then it is drizzled with homemade chocolate sauce. Delish. Out of this world good.

HOW TO BAKE A PERFECT CAKE with Reasons Why Your Cake Didn't Turn Out

HOW TO BAKE A PERFECT CHEESECAKE

FOR MY MOIST CAKE RECIPES CLICK ON THE VANILLA CAKE PHOTO.

FOR MY HOMEMADE PIE RECIPES CLICK ON THE COCONUT PIE PHOTO.

Mix cornstarch or clear jel with some cold water or reserved cherry juice (about 2 tablespoons of cold water with 2 tablespoons corn starch or clear jel), whisking to remove lumps.

When cherries are boiling, add thickening while whisking constantly to prevent lumps. Add enough thickening to make the consistency you desire. We like our pies fairly thick, but cheesecake topping thinner. Stir the thickening as it bubbles, just until the juices are clear. (When the filling looks clear, it's fully cooked. Over-cooking will start to break down the filling.)

Pour into pie crusts (unbaked pastry) for pies (bake pies at 425 degrees for about 30 minutes or until browned) or use as topping in other recipes.

*You can use sour or sweet cherries for this recipe, but you will need to adjust the sugar if using sweet cherries. I would use about 1/2 to 3/4 cup of sugar for sweet cherries. If using sweet cherries, you may wish to add a tablespoon of lemon juice or a pinch of citric acid, since sweet cherries won't be as tart as sour cherries. A lovely quick dessert recipe for cherry lovers.

SEE BELOW FOR MORE DECADENT DESSERT RECIPES AND SWEETS:

Yes, I have more quick dessert recipes to share, and they are delicious.

KIM'S BETTER THAN SEX CAKE RECIPE

Homemade German Chocolate Cake
1 cup sweetened condensed milk
1 jar caramel or butterscotch topping
1 (8oz) Cool Whip
2 Heath candy bars, broken in pieces

Make sure you bake your cake in a 9x13 pan. Let the cake cool and with a wooden spoon handle punch holes about one inch apart over the entire cake. Pour the whole can of sweet milk into the holes. Next pour the entire jar of caramel topping over the cake. Spread the Cool Whip over the caramel topping. Last but not least - sprinkle Heath bar pieces over all. I freeze the candy bars and hit them with a hammer to break into pieces.

Refrigerate overnight before serving. This is very important for the flavor of the dessert.

Next place another layer of graham crackers over the pudding mixture. This easy dessert recipe is so good.

In a small bowl, add the 2 TBS butter, 1/4 cup milk and Chocobake with the powdered sugar to make a soft frosting. Spread this mixture over the graham cracker layer. Cover and chill until ready to serve. Another awesome quick dessert recipe.




If you like lemons, you'll love this quick dessert recipe...

LAYERED LEMON TORTE

PREHEAT oven to 350 degrees.
Crust:
In a bowl add the following ingredients and cut the butter into the flour until it is coarse.
1 cup butter, chilled
2 cups flour, sifted
1/2 cup pecans, finely chopped

Press this into a ungreased 9x13 pan and bake until it is golden brown; cool.

Layer 2:
2 pkgs (8oz each) cream cheese, softened
3/4 cup powdered sugar, sifted
1 cup Cool Whip, thawed

In a mixing bowl, beat the cream cheese and powdered sugar together and fold in the whipped cream. Spread this mixture over the cooled crust.

Layer 3:
2 lemon pudding & pie filling mixes
1 cup white sugar
4-1/2 cups cold water
4 egg yolks

In a saucepan, whisk the pudding mix, sugar, 1 cup cold water and egg yolks together until smooth. Add the remaining water and bring mixture to a boil over medium heat; cool. Now this pudding mixture is spread over the cream cheese layer.

Topping:
2 cups heavy whipping cream
3 TBS white sugar
2 tsp pure vanilla extract
1 tsp fresh lemon juice

In a bowl, beat the heavy cream, sugar and vanilla together until stiff peaks form and spread over the lemon pudding layer. Drizzle with the lemon juice and chill at least 3 hours before serving. Don't tell them this was such a quick dessert recipe; okay?




Yes, this is a quick dessert recipe, and yes, I could eat the entire pan.

HOMEMADE BUTTERSCOTCH DESSERT

1 stick butter
1 cup flour
1/2 cup nuts, chopped
8 oz cream cheese, softened
1 tsp pure vanilla extract
3/4 cup powdered sugar, sifted
1-1/2 cups Cool Whip, thawed
1 small box instant butterscotch pudding
1 small box instant coconut pudding
3 cups cold milk

PREHEAT oven to 350 degrees and you will need a 9x13 pan.

Cream the butter - add the flour and nuts. Press this into the bottom of the pan and bake for 20 minutes; cool.

Beat the cream cheese, vanilla and powdered sugar together. Fold in the Cool Whip and layer over the cooled crust.

Mix the instant puddings with the milk and beat until thick. Spread over the cream cheese mixture. Top with Cool Whip and chill overnight before serving.





Here's another quick dessert recipe that is sure to please.

CHOCOLATE ICE CREAM ROLL

4 egg whites
3/4 cup white sugar
4 egg yolks
2 tsp pure vanilla extract
6 TBS flour
6 TBS cocoa
1/2 tsp baking powder
1/4 tsp salt
1 quart of mint chocolate chip ice cream (or any flavor)

SAUCE:
1/3 cup butter
2-1/2 squares bitter chocolate
3 cups white sugar
1/2 tsp salt
1-3/4 cups evaporated milk

PREHEAT oven to 400 degrees and you will need a greased jelly roll pan.

Beat the egg whites until stiff and fold in the sugar. In another bowl, beat the egg yolks and vanilla together and then add to the egg white mixture.

Sift the flour, cocoa, baking powder and salt together and fold into the egg mixture. Spread this mixture into the prepared pan and bake for 11-14 minutes.

Turn this cake out onto a powdered sugar surface and roll until cooled. Soften the ice cream in the refrigerator.

Unroll the cooled cake and fill with the softened ice cream. Re-roll and wrap in foil and freeze until ready to serve.

Just before serving, melt the butter and chocolate together and SLOWLY add the sugar and evaporated milk stirring until the sugar is dissolved. Spoon this warm sauce over the ice cream roll and serve.

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