whipped cream Archives - The Midnight Baker

Strawberry Shortcake Poke Cake

Judith Hannemann — Thu, 22 Jun 2017 23:00:37 +0000

Here’s a poke cake with all the great flavor of strawberry shortcake. It’s easy to make too!

Tis The Season For Strawberries

We are at the height of strawberry season so there’s been lots of sales.

I openly admit my favorite flavor and berry is strawberry, and I try to take advantage of all the sales. Strawberries freeze well therefore, I always have a bag or two on hand in my freezer.

Having so many strawberries on hand, I’ve been looking for things to do with them that are different. While this cake only uses them as a garnish, you still get a blast of fresh-berry taste!

A Taste Of Summer

Strawberry shortcake is a classic summer dessert–nothing spells summer like that does!

It’s got to be one of the easiest desserts too. Especially if you use bakery biscuits and whipped topping.

However, I love these desserts when they are translated into something a bit different, and I fell in love with this cake idea when I saw it on Pinterest.

For one, a cake will stay fresher longer than a biscuit, which has about a 24-hour life span. Whats more, each bite of this cake gives you a burst of strawberry flavor because of the strawberry gelatine that’s infused throughout the cake.

Whipped Topping Or Real Cream

For the sake of stability in desserts such as this, I usually opt for whipped topping. Whipped topping is a lot more stable than simple whipped cream.

Bur recently I discovered a great product that stabilizes whipped cream. It’s called Instant Clear Gel. The first time I tried it, I was impressed with the results. For one thing, it doesn’t impart any flavor–which was my basic problem with the cream cheese stabilization method.

I used real stabilized whipped cream to frost this strawberry shortcake poke cake and I was not disappointed. Real cream adds a lovely flavor that’s somehow missing in the whipped toppings.

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The Recipe

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Strawberry Shortcake Poke Cake

Here’s a poke cake with all the great flavor of strawberry shortcake. It’s easy to make too!

Prep Time20

Cook Time35

Total Time55

Course: cakes, desserts

Cuisine: American

Keyword: poke cake, strawberries, whipped cream

Servings: 12

Calories: 215kcal

Author: Judith Hannemann

Ingredients

1 box 2-layer size white cake mix (plus ingredients called for on the box)
1/2 cup cold water
1 cup boiling water
1 pkg small pkg strawberry flavored gelatin mix

TOPPING

2 cups whipped topping -OR- 2 cups stabilized real whipped cream recipe in notes

Instructions

Make cake as directed on box, then let it cool completely.
Using a fork with large tunes (a meat serving fork is perfect), poke holes at 1-inch intervals over the top of the cake all the way to the bottom.
In a small bowl, mix the gelatin mix with the boiling water. Stir until sugar and gelatin are dissolved. Stir in the cold water.
Pour the gelatin mixture over the top of the cake and refrigerate for at least 4 hours, preferably overnight.
Spread whipped topping or stabilized whipped cream over the top of the cake.
Garnish with fresh strawberries if desired. Chill until ready to serve.

Notes

To make stabilized whipped cream—chill a metal bowl and the beaters. Mix 1/4 cup confectioners sugar and 1 tbs Instant Cleargel, blending well. Pour 1 pint (2 cups) heavy cream into the chilled bowl. Beat at medium speed until soft peaks form.Gradually add the sugar/Cleargel mixture. Continue beating until medium-stiff peaks form.

Nutrition

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Banoffee Pie Dessert

Judith Hannemann — Sat, 06 Apr 2013 23:00:00 +0000

Banoffee Pie Dessert

Do you love bananas? Do you love caramel or dulce de leche? What about whipped cream? Yes to all three? Then this is your dessert.

This is a popular dessert in Britain. I used to think the name was hilarious…it’s a contraction of the ingredients–BANanas and tOFFEE, hence “banoffee.”

Brits are fond of their toffee. While they don’t sell soft toffee here, a great equivalent would be caramel sauce or dulce de leche. Either will work well here. I used dulce de leche because frankly, I way dying to make it in the slow cooker. Since the operation was a total success, I opted for the dulce de leche instead of the caramel sauce.

I also cheated here and used whipped topping–but the extra-creamy variety. But if you are going to make this up and serve immediately, then an aerosol whipped cream such as Redi Whip will work perfectly.

These are easy to put together. The original recipe for the actual pie calls for a crust made out of digestive biscuits.

Digestives are whole grain cookies popular in UK–they’ve been around forever and a major manufacturer is McVittie’s. They can be bought in the USA, and they’ll be in the “imported” cookie section. They come either plain or coated with chocolate on bottom. Either variety will do. And if you can’t find digestives, good ole American graham crackers will do just nicely. In fact, they are related to one another in many ways.

All you do is break the cookie up into small bits for this…no fine crumbs. It’s easy to assemble with just layers of cookie, banana, toffee and cream.

Banoffee Pie Dessert

2 ripe bananas, sliced
1/4 cup (more or less) of dulce de leche or caramel sauce
1 cup (or abouts) extra-creamy whipped topping or whipped cream
4 digestive biscuits or
2 whole plain honey graham crackers

Break up the cookies into small bits.

Place 1/2 of the cookie bits in the bottom of 2 dessert dishes. Top with some banana slices, then top the banana slices with some dulce de leche or caramel sauce, add a scant 1/2 cup of whipped cream or topping on top of that, then top with the rest of the broken cookies and a dollop of the remaining topping/cream. Garnish with a banana slice.

Makes 2 desserts

Banoffee Pie Dessert

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Black Forest Mousse

Judith Hannemann — Sun, 10 Mar 2013 05:00:00 +0000

Black Forest Mousse

An excellent and easy dessert. With just two main ingredients, you can’t get much simpler than this and it’s low calorie too.

First I started with a dark chocolate ready-to-eat pudding I got for free on a store promotion–the shelf-stable ones that come in the little tubs. I folded that into some extra-creamy whipped topping then added some chopped dried cherries and mini chocolate chips.

So easy!

The result was a delicious and quick dessert that company thinks you fussed over.

You can substitute lower-fat versions of all things used and by the same token, it can be made even richer by folding in real whipped heavy cream.

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Black Forest Mousse

An excellent and easy dessert. With just two main ingredients, you can’t get much simpler than this and it’s low calorie too.

Prep Time5

Total Time5

Course: desserts

Cuisine: American

Keyword: black forest mousse, chocolate mousse

Servings: 3

Calories: 204kcal

Author: Judith Hannemann

Ingredients

2 cups individual cups shelf-stable dark chocolate pudding
1 1/2 cups whipped topping or real whipped cream
2 tbsp chopped dried cherries
1 tbsp mini chocolate chips
additional mini chips and topping for garnish

Instructions

Empty the pudding tubs into a medium bowl. Add whipped topping or whipped cream and fold pudding into the topping.
Fold in the mini chocolate chips and dried cherries.
Spoon into 3 dessert cups (such as mini trifle bowls). Add a dollop of whipped topping and a few mini chocolate chips to garnish.

Nutrition

Black Forest Mousse

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Peanut Butter Cup Trifle

Judith Hannemann — Wed, 20 Feb 2013 05:00:00 +0000

Peanut Butter Cup Trifle

I know the pic grabs you immediately–and this is beyond delicious, but you would be surprised that you can make 2 versions of this and one is (almost) guilt free.

OK, there’s nothing we can do about the mini peanut butter cups, but you can reduce the amount AND they are cut up so there’s the illusion of more. However, we can use low-fat or even skim milk in the pudding, and that pudding can be sugar free as well. Everyone knows the whipped topping comes in “light’ and non-fat varieties and these can be substituted for the regular.

Easy Dessert

And the brownies? That’s from a mix AND it was the low-fat version because that’s all the store had left when they offered a Facebook coupon for 25 cents a box.

The peanut butter sauce is to die for, so get that fainting couch out. This is the sauce I use to make my peanut butter swirl ice cream–that’s another story and I may make some soon and do it for my readers.

So whether you choose to make this lightened up some or the original recipe (which is given), both versions are delicious. Dig in.

Peanut Butter Cup Trifle

4 large brownies, cut into cubes
1 cup instant vanilla pudding–the pudding is already made
1 cup mini peanut butter cups, cut into quarters
1 cup whipped topping
1/2 cup creamy peanut butter
1/2 cup heavy or whipping cream
2 tbs light corn syrup
1/4 cup light brown sugar

Prepare peanut butter sauce by mixing the peanut butter, cream, corn syrup and brown sugar in a small saucepan. Heat over medium heat until sugar is melted and sauce is very smooth. Remove from heat; set aside.

Fold together the whipped topping and the vanilla pudding in a small bowl. Set aside.

Assemble trifle by taking 4 mini trifle bowls or dishes of an equal size (a stemless wine glass or an old-fashioned glass works well here too), and build layers: layer 1/2 of the brownies on the bottom of the 4 trifle bowls. Next, layer 1/2 of the quartered peanut butter cups on top of the brownie layer, then top with 1/2 the pudding. Drizzle about 1-2 tbs of the peanut butter sauce over the pudding. Repeat the layer brownie and the pudding layer once more. Top with remaining quartered peanut butter cups and liberally drizzle with more peanut butter sauce–and yep, let the sauce drip down the sides!!! You can garnish with chocolate sprinkles if desired too.

Remember–you are distributing what you have between 4 small bowls. Let your eye be your judge as to the amounts of each bowl so they will look even.

Now kick back and ENJOY.

Makes 4 desserts.

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Hot Cocaccino

Judith Hannemann — Fri, 08 Feb 2013 21:06:00 +0000

Hot Cocaccino

Nothing better for a cold and snowy day where a blizzard is going on outside your house.

Very easy to make and most folks have all the fixings in their pantry.

A lot better and cheaper than those trendy coffee shops too!

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Hot Cocaccino

Very easy to make and most folks have all the fixings in their pantry.A lot better and cheaper than those trendy coffee shops too! Nothing better for a cold and snowy day where a blizzard is going on outside your house.

Prep Time5

Total Time5

Course: desserts

Cuisine: American

Keyword: chocolate, coffee drinks, hot cocoa, whipped cream

Servings: 2

Calories: 411kcal

Author: Judith Hannemann

Ingredients

2 pkgs hot cocoa mix like Swiss Miss
1 cup milk
1/2 cup half and half or light cream
1 tsp instant coffee or instant espresso
1/2 cup mini marshmallows
1/4 cup chocolate syrup I used U-Bet
whipped topping or whipped cream for garnish
sprinkles or sifted cocoa for garnish

Instructions

Heat milk and half and half in medium saucepan until very hot; remove from heat. Add hot cocoa mix and instant coffee. Stir well and pour into mugs or cups.
Top with mini marshmallows, then drizzle chocolate syrup over marshmallows. Top with whipped topping and spinkles/cocoa powder.
Makes 2 servings.

Nutrition

Just Like Those Coffee Bars!

Go On!!! You Know You Want It!!

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