easy desserts Archives - The Midnight Baker

Chocolate Raspberry Crisp

Judith Hannemann — Wed, 12 Feb 2020 00:00:16 +0000

Chocolate raspberry crisp is a tasty and easy dessert any time of the year. And it’s perfect for Valentine’s Day too.

Easy Dessert

Fruit crisps are easy desserts, that’s for sure! They’re great desserts for when you’re in a pinch.

As berries are generally associated with summer when they are plentiful, a fruit crisp is thought of as a summer dessert.

What I usually do is buy up berries of all kinds when my local stores have them buy-one-get one and then freeze them. They’re perfectly good for baking and cooking if they’ve been frozen. So take advantage of sales and freeze if you don’t already do this.

Chocolate Please

Chocolate and raspberry are one of those marriages made in heaven. They complement each other so well; each enhancing the flavor of the other.

Dark chocolate, of course, is best here. So I highly recommend using it. Semi-sweet chocolate is good too, however, dark is better.

The good thing here is you can now get dark chocolate morsels. Yes, even the store brands are available and that’s what I buy. If your store doesn’t carry the house brand, they are available in the premium brands and they’re worth the extra cost.

Proportions

The proportions of raspberries to chocolate in this chocolate raspberry crisp is nothing scientific. If you like more chocolate to raspberry, then just increase the amount I used in my recipe to suit your tastes. Likewise the same applies to the raspberries.

These desserts are not like cakes which are scientific formulas where amounts matter a lot. Here, they really don’t so you can go to town with the flavors you and your family really prefer.

For the topping, I used quick oats, which is what I had on hand. You can always substitute old-fashioned or steel-cut oats if that’s what you have. Actually, the texture would probably be much crunchier if you did. The thing is, you don’t have to worry with “recipes” such as this–it will always be edible and delicious.

The Recipe

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Chocolate Raspberry Crisp

What’s better than chocolate with raspberries?

Prep Time10

Cook Time30

Course: Dessert

Cuisine: American

Keyword: easy desserts, easy desserts with frozen fruit, fruit crisps with chocolate, raspberry chocolate crisp

Servings: 6

Calories: 339kcal

Author: Judith Hannemann

Ingredients

4 cups fresh or frozen raspberries
1/3 cup sugar
3 tbs flour
1/2 cup dark chocolate morsels

Topping:

3/4 cup quick-cooking oats
1/3 cup flour
1/3 cup packed brown sugar
1/4 cup cold butter cubed

US Customary - Metric

Instructions

In a large bowl, gently toss raspberries with sugar and 3 tablespoons flour. Fold in chocolate morsels. Transfer to a greased 9-in. square baking dish.
In another large bowl, combine the oats, brown sugar and 1/3 cup flour; cut in butter until the mixture resembles coarse crumbs. Sprinkle over berries and chocolate.
Bake at 350F/180C for 30 minutes or until golden brown.

Nutrition

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White Chocolate Heath Bar Crunch Dessert

Judith Hannemann — Tue, 19 Aug 2014 23:00:00 +0000

White Chocolate Heath Bar Crunch

This white chocolate Heath Bar dessert is so easy to make, only your family or guests will think you fussed.

I should call this the “power failure dessert.” Why? Because I’d just finished making it when we lost our power for about 5 hours!! I was worried it would melt because, of course, my fridge wasn’t working.

Sinfully easy

Anyway, all is well, and this dessert is spectacular! It’s also easy as can be–because anyone who knows me knows I love easy. But it also has to taste good. This does!

I’m not sure if it’s new or not, but last grocery store trip, I noticed a white chocolate flavored instant pudding–and saw possibilities if it tasted OK. If you can’t find this flavor, vanilla can be substituted without too much loss.

I’ve also had Heath bars on the brain (chocolate is never too far either). I had plenty of commercial chocolate chip cookies as I recently went on a rip with them.

Tons of crunch

I wanted to do something other than the usual graham cracker or Oreo-type crust, so having those cookies handy, I decided to at least try it. It works in this–I also add some plain Heath bar pieces to the crust.

You can serve this frozen or just chilled. Frozen it’s like ice cream; chilled it’s like a parfait. Enjoy!

Creamy!

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White Chocolate Heath Bar Crunch Dessert

This white chocolate Heath Bar dessert is so easy to make, only your family or guests will think you fussed.

Prep Time20

Total Time20

Course: desserts

Cuisine: American

Keyword: dessert bars, heath bar, white chocollate

Servings: 9

Calories: 353kcal

Author: Judith Hannemann

Ingredients

CRUST

2 cups chocolate chip cookie crumbs
1/2 cup Heath English Toffee pieces plain
3 tbs butter melted

MOUSSE

1 4-serving size white chocolate instant pudding
1 cup evaporated milk do not reconstitute
3/4 cup milk
1 8 oz extra-creamy whipped topping

TOPPING

1 8 oz extra-creamy whipped topping
3/4 cup Heath Chocolate Covered Toffee Pieces
1/2 cup chocolate ganache*
1/2 cup caramel sauce

GANACHE

1/2 cup dark chocolate chips
2-3 tbsp heavy cream

Instructions

*Hot fudge ice cream sauce may be substituted. Microwave for about 10 seconds on HI so it's a drizzling consistency. Do the same for the caramel sauce.
Lightly spray a 9x9-inch pan.
Process cookies in a food processor to make fine crumbs. Stir in the plain toffee pieces. Add the melted butter and stir until all crumbs are coated. Press into prepared pan.
Prepare pudding by adding milks to a medium bowl. Add pudding mix and whisk for 1-2 minutes. Let stand for 5 minutes. Fold in the entire tub of whipped topping and pour on top of crumbs. Top with desired amount of whipped topping. Refrigerate or freeze for at least 4 hours.
To make ganache, microwave the chocolate chips and the cream for 20 seconds. Remove and stir well. Start with the lesser amount of cream. Add additional if ganache appears to thick to drizzle.
Sprinkle with chocolate covered toffee pieces. Drizzle with the ganache and caramel sauce.

Nutrition

White Chocolate Heath Bar Crunch

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Italian Flag Cake

Judith Hannemann — Tue, 29 Apr 2014 23:00:00 +0000

Italian Flag Cake

All it takes is a box of white cake mix, some food coloring and a few pantry ingredients for this spectacular and easy dessert.

This was the biggest hit at my Night in Italy party last week! Who can imagine that a simple cake mix could be made into something that looked and tasted so wonderful?

Spectacular dessert–little work!

I didn’t even “doctor” the mix–unless adding almond flavoring and tinting half of the batter is doctoring. One of my guests said it looked like spumoni…and it does!

Tinted blue and red will also turn this into a great 4th of July or Memorial Day picnic dessert. Of course add any flavoring (or none at all) that you like!

Italian Flag Cake

1 box (15.25 oz) white cake mix
4 egg whites
1/3 cup oil
1 1/4 cups water
1 tsp almond extract
2 tbs toasted slivered almonds
1 tub (8 oz) whipped topping
10 drops red food coloring
10 drops green food coloring

Preheat oven to 350 degrees F. Spray or grease 2 9x5x3-inch loaf pans.

In a large bowl, beat cake mix, egg whites, oil, water and almond extract. Place HALF of the batter in a separate bowl.

Tint 1/2 red and the other 1/2 green. Pour batters into prepared pans.

Bake for 20-25 minutes, or until toothpick inserted in center of each cake comes out clean. Remove from oven and cool in pans for 10 minutes. Remove to cool completely on a rack.

Level cake tops (just cut off the “hump” to make a straight surface) so the cake is even. Ice cake with whipped topping in center and around the outside. Sprinkle almonds on top. Chill for about 2 hours before serving.

Makes 8-9 servings.

Italian Flag Cake

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No Bake Coconut Cream Pie Parfait

Judith Hannemann — Mon, 17 Feb 2014 00:00:00 +0000

No-Bake Coconut Cream Pie Parfait

Coconut cream pie without the baking or the work! This no-bake dessert is my coconut version of “Sex in a Pan.”

I am a big-time coconut freak. I’m also into easy these days and the less fuss the better!

Coconut “Sex in a Pan”

Here in the northeast, we’ve been getting snow after snow, and we are all pretty tired of this already and are chanting hosannas for spring to get here FAST. So last night, I had some of my neighbors, who are my dearest friends as well, in for dinner–sort of a “get lost snow, we hate you,” party. I served this.

Can I tell you what a big hit this was? There were only 5 of us but there was NOTHING left! To me, that’s the biggest testimonial to whether a recipe works or not.

Easy, Creamy and Delicious

Other flavors will work here just as well if you aren’t a freak for coconut like me (and my neighbors) are. In fact, anyone who makes that old eclair dessert will recognize this is just a hack of that. However, with this, the graham crackers don’t get soggy because they are made into a nice compact crust at the bottom. So it’s a cross between that dessert and a coconut cream pie.

Delicious and easy–can it get any better? And as an aside, you can use lower-fat products to make this more healthy without sacrificing too much.

No-Bake Coconut Cream Pie Parfait

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The Recipe

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No Bake Coconut Cream Pie Parfait

Coconut cream pie without the baking or the work! This no-bake dessert is my coconut version of “Sex in a Pan.”

Prep Time20

Cook Time3

Total Time23

Course: desserts

Cuisine: American

Keyword: coconut cream, coconut pie, no bake recipe, parfait recipe, pie recipe

Servings: 8 -12

Calories: 320kcal

Author: Judith Hannemann

Ingredients

2 cups evaporated milk chilled
2 3.4 oz coconut cream instant pudding mix
1 cup cold water
2 cups 8 oz tub extra-creamy whipped topping

CRUST

2 cups graham cracker crumbs
1 stick butter melted
2 tbsp sugar

TOPPING

1 cup 1/2 an 8 oz tub extra-creamy whipped topping
1/2 cup toasted coconut
1/4 cup hot fudge sundae sauce optional

Instructions

Place crust ingredients in a small bowl. Mix well, making sure crumbs are well coated with butter. Press into the bottom of a 11 x 7-inch oblong pan.
In a large bowl, add the pudding mix, milk and cold water. Beat at low speed with an electric mixer for 2 minutes. Let this stand for about one minute.
Fold the entire tub (8 oz) of whipped topping into the pudding mixture until the topping is incorporated into the pudding. Pour on top of the crust. Refrigerate until pudding layer is firm, about 3 hours.
Spread the additional cup of whipped topping over pudding layer, making nice swirls. Sprinkle with toasted coconut.
If using optional fudge sauce, microwave sauce on HI for 20 seconds, or until it’s of drizzling consistency. Drizzle over top of dessert. NOTE: I used the sauce but served it separately.

Notes

hot fudge sundae sauce

Nutrition

No-Bake Coconut Cream Pie Dessert

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Rice Pudding

Judith Hannemann — Fri, 06 Dec 2013 00:00:00 +0000

Rice Pudding

Comforting rice pudding–easy and quick if you have a rice cooker!

Who doesn’t love old-fashioned rice pudding? It’s a timeless dessert, and seems to be served world over. My German mother-in-law called it milk rice.

This was a staple in my house on a Friday night when I was growing up. My mother always made the recipe, which STILL appears on the package, from Carolina Rice. So rich and creamy, but with today’s energy costs, baking something for 3 hours is prohibitive for costs and energy consumption, so you just have to look for something a bit faster.

My husband was of German extraction and they call this “Milk Rice.” My mother-in-law made “milk rice” on the stovetop, but again it required a longer cook time and constant watching.

This version does sacrifice the texture of the long-baked Carolina recipe, but is pretty close to my mother-in-law’s but slightly less creamy–however, you CAN add extra cream (which the Germans do anyway LOL)

I load this with raisins, dried cranberries and sliced toasted (you don’t have to toast if you don’t want to) almonds. And of course the obligatory cinnamon and sugar. You can add more sugar to your taste, or less if you wish.

Rice Pudding

1 cup uncooked white rice
2 1/2 cups water
1 tsp butter
1 cup heavy cream (you can substitute light cream or half and half, but it won’t be as good)
1 cup milk
1/2 cup sugar
1 tsp cinnamon
2 tbs raisins
2 tbs dried cranberries
2 tbs toasted almonds

Add rice, water and butter to rice cooker bowl. Set rice cooker on COOK and cook until water is almost all absorbed.

Add the remaining ingredients and stir. Set rice cooker to COOK, close lid and cook for about 5 minutes. Once the milk/cream is reduced slightly and creamy, the pudding is ready to serve.

Serve with extra cream if desired. If the pudding is chilled, you will need to reheat it with some half and half or cream as the rice will continue to absorb the liquid.

Serves 4

Rice Pudding

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Banana Split Parfait

Judith Hannemann — Sun, 17 Nov 2013 00:00:00 +0000

Banana Split Parfait

Spectacular dessert for your Holiday table. So easy, it only takes minutes to assemble.

This is one of the most gorgeous desserts I’ve ever seen! It’s one of the easiest desserts to make too.

Anyone who tastes this says it tastes just like a banana split, and they are right! Layers of bananas, pineapple and coconut make this a taste treat.

Just like the soda fountain!

The dessert is remarkably light so it won’t lay heavy on you after a huge Thanksgiving or Christmas feast. So in addition to the traditional pumpkin pie, make this as well for another holiday dessert choice. If you have calorie counters, then this is perfect to make–lower-fat alternatives may be used with absolutely NO loss of it’s wonderful flavor.

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Banana Split Parfait

Anyone who tastes this banana split parfait dessert says it tastes just like a banana split, and they are right! Layers of bananas, pineapple and coconut make this a taste treat.

Prep Time15

Cook Time1

Total Time1 15

Course: desserts

Cuisine: American

Keyword: banana split, holiday desserts, parfait recipe

Servings: 12 -16

Calories: 455kcal

Author: Judith Hannemann

Ingredients

2 cups graham cracker crumbs
1/3 cup melted butter
2 tbsp sugar
6.8 oz instant vanilla pudding mix* two 3.4 oz packages
3/4 cup cold milk*
12 oz evaporated milk, chilled*
20 oz crushed pineapple drained
1/4 cup shredded coconut
4 medium bananas sliced
16 oz frozen whipped topping*

Topping:

16 maraschino cherries drained and dried off
1/2 cup hot fudge sauce or chocolate syrup
2 tbsp toasted coconut
1/4 cup chopped walnuts

Instructions

Melt butter and sugar in a small saucepan, making sure sugar is dissolved. Add graham cracker crumbs and mix well, making sure all crumbs are coated with the melted butter.
Press graham cracker crumbs in the bottom of a 9 x 13-inch pan, forming a crust.
Whisk the evaporated milk and regular milk together. Add the vanilla pudding mix and whisk for 1-2 minutes, or until pudding begins to thicken. Spread over graham cracker crumbs.
Layer top of pudding with sliced bananas, coconut and crushed pineapple.
Spread whipped topping over entire top, using enough to make a high layer (you may not use all 16 oz).
If using pre-made and refrigerated hot fudge sauce, place in microwave on HI for about 10-15 seconds, or until a pourable consistency (if using chocolate syrup, this step is NOT necessary). Drizzle fudge sauce or chocolate syrup over top of dessert. Sprinkle with the nuts and toasted coconut. Arrange cherries across the top such that each portion will get a cherry.
Chill for at least 1 hour.

Notes

*Lower fat/calorie products may be safely substituted.

Nutrition

Banana Split Parfait

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5 Ingredient Cheesecake Bars

Judith Hannemann — Thu, 24 Oct 2013 23:08:00 +0000

5 Ingredient Cheesecake Bars

Five ingredients. Five minutes to mix. Delicious too!

I have to love anything that uses few ingredients and is easy to boot.

These 5 Ingredient Cheesecake Bars really fill that bill. These are also items that most people have in their fridge or pantry already. In the southern USA, I believe they are called “Chess Bars.”

Don’t let the amount of sugar deter you–yes they are sweet, but not overly so. The filling actually reminds me of the taste of sweetened condensed milk. This has got to be one of the most easy desserts I’ve ever made.

They can be served room temp or chilled, but since one of the main components of these cheesecake bars is cream cheese, I would suggest storing them in the fridge–if they last.

5 Ingredient Cheesecake Bars

1 box (15-18 oz) yellow cake mix
8 oz cream cheese, softened
1/2 cup butter, melted
3 eggs
1 lb (4 cups) confectioner’s sugar

Preheat oven to 300 degrees F. Spray or grease a 13 x 9-inch baking pan.

In a large bowl, mix the cake mix, one egg and the melted butter to form a smooth dough. Pat in prepared pan evenly.

In another large bowl, beat the cream cheese with the remaining 2 eggs, adding one egg at a time and beating well after each addition. Add the confectioner’s sugar, one cup at a time, beating well after each addition. Beat until smooth–CAUTION–this is a thick mixture. Use of a heavy-duty stand mixer is advised!

Pour cheese mixture on top of crust. Spread evenly across the crust.

Bake at 300 degrees F for 40-50 minutes, or until top is beginning to get brown.

Approximately 12 servings, depending on how it’s cut.

5 Ingredient Cheesecake Bars

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Raspberry Cheese “Danish”

Judith Hannemann — Tue, 02 Jul 2013 23:00:00 +0000

Raspberry Cheese Danish

If you like Entenmann’s raspberry danish strip, you’ll love this….and the price.

I belong to a small recipe and chit chat group on Facebook. I forget who found this now, but member after member was making it and saying how delicious it was. It even spilled over into some other groups a few of the members are associated with.

Since I haven’t done anything really “sweet” for a while here, save the popsicles, I figured I’d give this one a try since I always seem to have a few spare tubes of crescent roll dough and I always have cream cheese.

However, I can absolutely NEVER make anything the way it says. I’ve been that way for years and it’ll always be that way. BTW, I just don’t do this with recipes!!!! But I digress…

While I like cheese danish, I prefer it with some fruit in it. I also didn’t care for the original glaze since I figured with all the sweet, you need a bit of tart to counteract that. I also decided to do 1/2 the filling–that was suggested by who originally posted the recipe. But honestly, while it tastes pretty good with the filling cut in half, next time I’d double the filling because it’s…GOOOOOOD. The recipe here is the one I made with the filling cut in half. Just double it if you want a thicker center. If you’d like *all* cheese, then just double the sugar I used, and cut out the preserves or you can check out the original recipe from Adventures of a Kitchen Girl.

Raspberry Cheese “Danish”

pastry:
2 tubes crescent roll dough
1 egg white
filling:
1 pkg (8 oz) cream cheese, softened
1/4 cup sugar
1 whole egg
1/2 tsp vanilla
1/4 cup seedless raspberry preserves
glaze:
1/2 cup confectioner’s sugar
1-2 tbs fresh lemon juice
1 tsp lemon zest

Preheat oven to 350 degrees F. Spray or lightly grease a 13 x 9-inch baking pan.

Prepare filling by beating all filling ingredients together except the raspberry preserves.

Open one tube of the crescent roll dough and separate in the center of the roll (on the perforation) into 2 rolls. Unroll each section–you will have 2 rectangles.

Pat one rectangle in half of the pan, repeat with the other half of the dough down the other end of the pan. Pat in the pan, forming a bottom crust and sealing the perforations as best you can.

Spread cheese filling on top of crust. Dot with the raspberry preserves and spread as best you can (it doesn’t matter if it’s sloppy) over the top of the cheese filling.

Open the other tube of crescents and repeat the procedure above, separating into 2 rolls along the center perforation.

Unroll each into a rectangle and place on top of the cheese/raspberry filling as you did for the crust. As best you can, try to close the perforations and cover the entire top. Again, if it’s a bit sloppy, it doesn’t matter.

Brush top with the egg white.

Bake at 350 degrees F for 30-35 minutes or until top crust is golden brown. Remove from oven and cool completely. Chill if desired about 2 hours.

Prepare glaze by mixing confectioner’s sugar, lemon zest and 1 tbs of lemon juice at a time to make a pourable glaze. Drizzle glaze on top of the danish.

Refrigerate any leftover portions.

Makes 12 servings

Raspberry Cheese Danish

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Lemonade “Brownies”

Judith Hannemann — Tue, 11 Jun 2013 23:00:00 +0000

Lemonade Brownies

When I came across this on Pinterest, I knew I had to have it…and I wasn’t wrong!!!

Well, it’s really not like a brownie–in many respects. It’s more like a tea cake but who cares about a name anyway??? Whatever you call these, they are DELICIOUS, and quite tart. The original recipe may be found at Becky Charms.

When I finally tasted this, it reminded me of a glass of lemonade. This packs a powerful punch of lemon–it uses quite a bit of juice (I did let in some pulp too) and literally LOADS of zest.

Perfect because a friend had brought me some lemons direct from California (via her sister) that were the size of softballs. I kid you not…friends didn’t believe me an I have the pics to prove their relative size.

Anyway, one of these lemons was sufficient for the juice, and then some, but I had to top up the zest with my frozen stash. Any time you find a sale on lemons or limes, zest and juice them then freeze both the zest and the juice. I’m always glad I do this because I never seem to run out of the “fresh.” It’s always best.

I used to pooh pooh about getting a Microplane to zest lemons and limes, then I finally took the plunge and treated myself to one. Folks, NO MESS at all like when using a box grater. As long as you have the “channel” facing you and the fruit underneath, all your zest collects *in* the channel neatly. Treat yourself to one. You will NEVER be sorry!!!

Lemonade “Brownies”

3/4 cup flour
3/4 cup sugar
1/2 cup butter (unsalted was recommended) softened
1/4 tsp salt
4 egg whites or 2 whole eggs
2 tbs lemon zest
2 tbs lemon juice
Glaze:
1 cup powdered sugar
3 tbs lemon zest
3-4 tbs lemon juice

NOTE: I used 4 egg whites in this since I had them left over from another project, but 2 whole eggs will work just fine. Also if you use *salted* butter, omit the 1/4 tsp salt.

Preheat oven to 350 degrees. Spray or grease a 8 x 8 inch baking pan.

In a medium bowl, cream butter and sugar with electric mixer until light and fluffy. Add the eggs, and beat well. Add the salt, lemon juice and lemon zest and stir till mixed. Add the flour and beat until well combined. The batter will look curdled. This is OK.

Pour batter into prepared pan and bake for 20-25 minutes or until center is set.

Remove from oven and cool completely.

Prepare glaze by sifting the confectioners sugar into a bowl and adding the remaining ingredients. Stir until smooth.

Pour half of the glaze over completely cooled brownies. Spread glaze to coat the entire top. Glaze will NOT harden.

Reserve remaining glaze for spooning over individual portions or store in an air-tight container for another use.

Makes 9 servings.

Lemonade Brownies

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Peanut Butter Pie Cups

Judith Hannemann — Thu, 09 May 2013 23:00:00 +0000

Peanut Butter Pie Cups

Like peanut butter with a hint of chocolate? You’ll love these and they are great for the summer because they are easy and require no baking either!

Other day on Foodgawker, I saw the most delectable-looking peanut butter cream pie, that I wanted to dive right in.

Having a huge pie is not practical for me being a widow, and not to mention I’d probably eat the whole dang thing and I’m fat enough as it is.

So, I got the idea to make individual portions and do my own thing with the recipe. Didn’t much care for how that one went together. Not an Oreo fan either so I didn’t want a pre-made crust of those.

No Bake Peanut Butter Pie Cups

Had plenty of graham crackers so that’d do for the “crust.” Also used up the last bit of Cool Whip I had. Not only is this a different creation, it used my leftovers! Even the chocolate sauce which is merely pre-mixed chocolate frosting nuked for 10 seconds.

There are 4 oz ball jars–perfect portion size.

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Peanut Butter Pie Cups

Like peanut butter with a hint of chocolate? You’ll love these and they are great for the summer because they are easy and require no baking either!

Prep Time15

Cook Time3

Total Time3 15

Course: desserts

Cuisine: American

Keyword: homemade peanut butter cups, peanut butter pie

Servings: 4

Calories: 687kcal

Author: Judith Hannemann

Ingredients

FILLING

6 oz cream cheese at room temp
1/3 cup sugar
1/4 tsp vanilla
1/2 cup creamy peanut butter
6 oz whipped topping
2 mini peanut butter cups cut in 1/2 for garnish
2 tbsp chocolate sauce

CRUST

1 cup graham cracker crumbs
2 tbsp melted butter

Instructions

Mix graham crumbs and melted butter in a small bowl, mixing well until all crumbs are coated. Fill 4 4-oz dessert dishes or mason jars with 1/4 cup of the crumbs. Press down crumbs.
In a medium bowl, beat cream cheese and sugar with an electric mixer until cream cheese is very smooth.
Add peanut butter and vanilla and beat until well incorporated. Fold in the whipped topping.
Divide filling equally between the 4 dessert dishes. Refrigerate until well chilled; about 3 hours.
Top each with 1/2 a mini peanut butter cup and drizzle each with about 1/2 tablespoon of chocolate sauce.

Nutrition

Peanut Butter Pie Cups

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