Favorite Dessert Recipes Podcast

Favorite Dessert Recipes.

Above is a link to my Taste the Good Stuff podcast. I put together a podcast of 3 close family friends sharing some of their favorite recipes. There aren’t many things better than dessert itself, but getting new recipes come pretty close. Take some time to listen to Grayson, Brian, and Gail sharing recipes that are near and dear to their heart. I promise you won’t regret it and you’ll gain three recipes from one post! It’s going to be a great day now, isn’t it?🙂

Strawberry Shortcake

Strawberry Shortcake

Strawberry Shortcake is an iconic dessert that is a favorite for most. It’s another southern favorite, also doubling as a summer favorite. I love making Strawberry Shortcake for all occasions. It’s relatively easy and delicious. I think of it as a dessert that is used for socializing. Its the type of dessert that can be commonly found at large functions. It’s a low maintenance favorite that brings a smile to everyone’s tastebuds.

What you’ll need:

  • 1 1/2 pounds strawberries, stemmed and quartered.
  • 5 tablespoons of sugar
  • 2 cups of all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoons baking soda
  • 2 tablespoons sugar
  • 3/4 teaspoon salt
  • 1 1/2 cups heavy cream
  • Whipped cream:
    • 1 1/2 cups heavy cream, chilled
    • 3 tablespoons sugar
    • 1 1/2 teaspoons vanilla extract
    • 1 teaspoon freshly grated lemon zest

Directions:

  1. Mix strawberries with 3 tablespoons of sugar.
  2. Refrigerate while juices develop; at least 30 minutes.
  3. Preheat oven to 400 degrees.
  4. Sift together flour, baking powder, baking soda, remaining 2 tablespoons of sugar, and salt in a medium bowl.
  5. Add heavy cream and mix until just combined.
  6. Place mixture in a non-greased 8 inch square pan and bake until golden, 18-20 minutes.
  7. Remove shortcake from a pan and place on a rack to cool slightly.
  8. Cut into 6 pieces and split each piece in half horizontally.
  9. Spoon some of the strawberries with their juice onto each shortcake bottom.
  10. Top with a generous dollop of whipped cream and then the shortcake top.
  11. Spoon more strawberries over the top and serve.
  12. Whipped Cream: Use a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form about 1 1/2 to 2 minutes.

Recipe and photo via the Food Network

Wiggle Worm Dirt Pudding

Image result for dirt cup with gummy worms

Photo via Shariblogs.com

Deep down, I’m a kid at heart when it comes to dessert and I still have a love for the Dirt Cup desserts I was given as a kid. Whether you’re an adult or a child these dirt cups are delicious. If you’re ever looking for a cute dessert for your kiddos on a summer day this is definitely the dessert for you. It’s so easy you can make it and surprise them with it or they can help make it as a time filler. It’s such a good dessert for kids because not only do they love it, but you can pre-make them and pull them out whenever you are ready to enjoy them. Feed your inner kid with these delicious desserts for any occasion.

What you’ll need:

  • 1 package of Oreo cookies, crushed.
  • 2 cups cold milk
  • 1 package chocolate instant pudding mix (4 serving size)
  • 8 ounces Cool Whip topping, thawed
  • 8 plastic cups
  • Gummy Worms

What you do:

  1. Put cookies in a sealable bag and close tightly.
  2. Using a rolling pin, roll and crush the cookies until crushed to preference. Set aside.
  3. Pour the milk and chocolate instant pudding mix into a large bowl.
  4. Whisk until all the mix is combined.
  5. Let stand for 5 minutes.
  6. Add the Cool Whip and 1/2 of the crushed cookies.
  7. Stir until well blended.
  8. Place a large spoonful of crushed cookies into the bottoms of the plastic cups.
  9. Add the pudding mixture on top of that until the cups are 3/4 full.
  10. Add 1 large gummy worm so that it is half in the cup and half out.
  11. Spoon in more crushed cookies around the worm to hold in place.
  12. Add cool whip if desired.
  13. Serve chilled.
  14. ENJOY!!!

Mandarin Orange Cake

Karen Tidwell's Fresh Orange Cake is made with a yellow cake mix, orange juice and orange zest and decorated with orange slices. She adds mandarin orange segments between her layers for color.

Photo via Decatur Daily

Mandarin Orange Cake is a dessert that reminds me of summer. This is another family favorite and you can often find it at summer cook-outs where friends and family are always involved. This is a very southern dessert and is very common during these summer months. It is relatively easy to make and the finished product is worth the time and effort needed to make it. It’s a fruity sweet dessert that will make your tastebuds thank you for giving it to them. Here’s what it takes to make this sweet summer and southern treat.

What you’ll need:

  • 1 package yellow cake mix
  • 4 eggs
  • 1 cup vegetable oil
  • 1 (11 ounce) can mandarin orange segments
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1 (20 ounce) can crushed pineapple with juice
  • 1 (3.5 ounce) package instant vanilla pudding mix

Directions:

  1. Preheat oven to 350 degrees.
  2. Grease and flour a 9×13 inch pan.
  3. In a large bowl, combine cake mix, eggs, oil, and mandarin oranges with juice.
  4. Beat until smooth.
  5. Pour batter into prepared pan.
  6. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  7. Allow to cool.
  8. Topping: Beat together whipped topping, pineapple with juice and dry pudding mix until blended.
  9. Spread on cake.
  10. ENJOY!!

Congo Squares

Congo Squares Recipe

Congo Squares are a family favorite in my household. They resemble cookie dough brownies in my own words and they are absolutely delicious. They are relatively simple to make and great for any occasion. I tend to make them on big game days as a delicious finger food dessert. They are great to make and cut into squares and serve on a platter for all to enjoy. You really can make them for anything and most everyone will love them.

What you need:

  • 2/3 cup shortening
  • 2 1/4 cups of packed brown sugar
  • 2 3/4 cups all purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 eggs beaten
  • 1 tablespoon vanilla extract
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1 cup chopped nuts

How to:

  1. In a saucepan, melt shortening over medium heat.
  2. Stir in brown sugar.
  3. Cool slightly.
  4. Combine flour, baking powder and salt.
  5. Add eggs gradually into the shortening mixture.
  6. Stir in the vanilla, chips, and nuts.
  7. Spread into a greased and floured 13×9 baking pan.
  8. Bake at 350 degrees for 25-30 minutes.
  9. Cut into squares while warm.
  10. ENJOY!!!

Photo and adapted recipe from Taste of Home

Cinnamon Apple Cake

Cinnamon-Apple Cake Recipe

Another one of my fall themed desserts is a cake called Cinnamon Apple Cake. I found this recipe a while back from Cooking Light. I love apple, cinnamon, and pumpkin and when two or more of those are used together, chances are I’m going to love it. I make this year round because it is so delicious and should not be limited to one season. It’s a relatively easy recipe and is well worth the work it takes to make. Not only is this a great dessert, but it is also great served as a dessert coffee cake type pastry. Long story short, this dessert is good any time of the day and any day of the year.

What you’ll need:

  • 1 3/4 cups of sugar
  • 3/4 cup (6 ounces) block style fat-free cream cheese, softened
  • 1/2 cup butter or stick margarine, softened
  • 1 teaspoon of vanilla extract
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons of baking powder
  • 1/4 teaspoon salt
  • 2 teaspoons of ground cinnamon
  • 3 cups chopped peeled Rome apple (about 2 large)
  • cooking spray

What to do:

  1. Preheat the oven to 350 degrees.
  2. Beat 1 1/2 cups sugar, cream cheese, butter, and vanilla at a medium speed using a mixer until well blended.
  3. Add eggs one at a time, beating well after each.
  4. Set aside.
  5. Lightly spoon flour into dry measuring cups; level with a knife.
  6. Combine the flour, baking powder, and salt.
  7. Add flour mixture to the creamed mixture, and beat at low speed until blended.
  8. Combine 1/4 cup sugar and cinnamon.
  9. Combine 2 tablespoons of the cinnamon mixture and apple in a bowl; stir apple mixture into batter.
  10. Pour batter into an 8 inch springform pan coated with cooking spray, and sprinkle with remaining cinnamon mixture.
  11. Bake at 350 degrees for 1 hour and 15 minutes or until cake pulls away from the sides of pan.
  12. Cool cake completely on a wire rack, cut, and ENJOY!!

Photo and adapted recipe via Cooking Light-My Recipes

Chocolate Dipped Pretzels

Photo via Recipe

Chocolate is one of the best inventions on the planet. You can dip things in it, bake things with it, eat it on it’s own, and the list goes on. It is one of the most multipurpose sweets you could imagine and I am beyond thankful for it. It makes things that are normally pretty good on their own and takes them to the next level. The level where they become deliciously sweet and borderline unhealthy. For instance, it takes the healthy fruit of strawberries and covers them in heaven making them less healthy, but better tasting. Same goes for pretzels. Chocolate covered pretzels are one of the most scrumptious desserts out there. Similar to the chocolate dipped strawberries, the possibilities of these desserts are endless. You can use white chocolate, milk chocolate, or dark chocolate. You can top them with more chocolate, nuts, sprinkles, candies, and anything you could possibly dream of. These are the most custom desserts you could choose to make. Also, if you ever need to occupy children, having them make these is a great way. Sure, depending on the circumstances they can be a messy dessert to make, but the overall outcome is well worth it, in my opinion.

What you’ll need:

  • Pretzels of choice (Pretzel sticks, twists, etc.)
  • Melting chocolate of choice (white, dark, milk)
  • Topping of choice

Directions:

  1. Melt chocolate into an appropriate dipping bowl.
  2. Lay dipped pretzel on wax paper.
  3. Sprinkle topping onto freshly dipped pretzel.
  4. Let sit until chocolate has set.
  5. ENJOY!!

The easiness of this recipe is baffling because the result is delicious. I often tend to use Chocolate Pretzel Sticks as gifts. For Christmas, I make a huge batch and top them with Christmas themed sprinkles and put them in little bags with a ribbon closing the top, and give them as a small gesture of appreciation. Also great for teacher gifts!

Chocolate Oatmeal Parfaits

Chocolate-Oatmeal Parfaits Recipe

I’m currently going through a Parfait phase because they are easy to make and great to save. When going through a phase like this, I find myself searching the internet for new recipes to try out. I have a few go to websites and one I tend to visit often is Southern Living. Here is where I found this recipe for Chocolate Oatmeal Parfaits. I must say that they are delicious. I love oatmeal because it’s easy and I’m lazy a lot, and it’s somewhat healthy. When I saw this I just knew I had to try it. It looked delicious and simple and right up my alley.

What you’ll need:

  • 2 cups of fat-free milk
  • 2/3 cup of sugar
  • 1/3 cup unsweetened cocoa
  • 2 tablespoons of cornstarch
  • 1/8 teaspoon of salt
  • 1 large egg, lightly beaten
  • 1/2 (4 ounce) bar of semisweet chocolate chopped
  • 1 teaspoon of vanilla extract
  • 1 1//2 cups of quick oatmeal granola
  • 3 cups of thawed reduced-fat whipped topping

***This recipe has been adapted into a more healthy recipe, but if you want a pure dessert you can substitute the fat-free and reduced fat items for regular.

Directions:

  1. Whisk together first 5 ingredients in a medium-sized heavy saucepan over medium-high heat and cook while whisking constantly for 5 minutes or until mixture is hot.
  2. Gradually whisk 1/3 cup of the hot milk mixture into egg in a small bowl.
  3. Whisk egg mixture into remaining hot milk mixture.
  4. Cook, whisking constantly for 3 minutes or until mixture thickens.
  5. Remove from heat and add chopped chocolate; stirring until chocolate melts and mixture is smooth.
  6. Stir in vanilla.
  7. Pour mixture into a glass bowl.
  8. Place heavy duty plastic wrap directly on warm mixture, and chill for 2 hours or until completely cool.
  9. Layer 1 1/2 tbsp. of quick oatmeal granola, 3 tbsp. of chocolate mixture, and 1/4 cup of whipped topping into each of 6 parfait glasses.
  10. Repeat layers once.
  11. Sprinkle each parfait with 1 tbsp. of granola.
  12. ENJOY!!

Recipe and photo via Southern Living-My Recipes

Rocky Road Parfaits

Rocky Road Parfaits

Rocky Road ice cream is a favorite of mine and I stumbled upon a recipe from Midwest Living for a Rocky Road Parfait. Looking at the photo, I just had to try it. I love pudding type parfaits, and all things of the sort. They are good to pre-make and save for a rainy day. You can make several and just keep them in the refrigerator until you’re in the mood for a homemade dessert. It’s also an easier dessert to make and great for kids. If you are ever in need of entertainment or something new for your children and they like all the ingredients, this is definitely a great thing to make.

What you’ll need:

  • 1 four serving size package chocolate or chocolate fudge pudding mix
  • 2 cups milk
  • 1/2 cup frozen whipped topping; thawed
  • 1/4 cup unsalted peanuts; chopped
  • 1/4 cup tiny marshmallows
  • chocolate curls are optional

How to:

  1. Prepare pudding mix according to package directions using the milk.
  2. Remove 3/4 cup of the pudding and place into a small bowl.
  3. Mix in the whipped topping until combined.
  4. Divide remaining plain chocolate pudding among 6 ounce glasses or dessert dishes.
  5. Top with dessert topping mixture.
  6. Let stand for 5-10 minutes until set.
  7. Cover and chill parfaits for up to 24 hours.
  8. Sprinkle with peanuts and marshmallows, and if desired add chocolate curls.
  9. Serve and Enjoy!!!!

Recipe and photo via Midwest Living.

Nana’s Buckeyes

Image result for buckeyes dessert

Photo via rss2

As mentioned before, Nana has contributed many many recipes to my dessert recipe book. This dessert is one of my absolute favorites. I have called them “peanut butter balls” my entire life, but Nana informed me that their real name is “Buckeyes”. Essentially they are sweet peanut butter pieces rolled into a ball, covered in chocolate and refrigerated to perfection. Nana brings them for all occasions and I grew accustomed to expecting them as a surprise almost every time she visited. They are a family favorite for sure. On top of their great taste, they are relatively easy to make. They are individual pieces and great for parties and get together’s if you ever need to take a dessert.

What you’ll need:

  • 2 pounds of creamy peanut butter
  • 1 pound of blue bonnet margarine
    • set both out at room temperature
  • 3 pounds of powdered sugar
  • Milk Chocolate dipping/melt-able chocolate

Directions:

  1. Mix the peanut butter, margarine, and sugar until you get a smooth texture.
  2. Once smooth, form into balls the size of marbles.
  3. Refrigerate the balls for 30-45 minutes
  4. Dip balls in chocolate until they are covered.
  5. Let dry on way paper until the chocolate sets up.
  6. Refrigerate and Enjoy!!!

Nana has been a lifesaver for these easy treats and I hope yours turn out as magical as hers!