Search Results: dessert

Phyllo Triangles Stuffed with Cheese

Phyllo Triangles Stuffed with Cheese

Phyllo Triangles Stuffed with Cheese is a fantastic appetizer, party food, or you could just eat it as a snack. I grew up eating this tasty treat just stuffed with cow cheese mixed with eggs, then stuffed in the homemade dough. Many of you call…

Waffle Breakfast Board

Waffle Breakfast Board

Saving the Day with Danone® Products at Publix! This post is sponsored by Danone North America. The opinions and text are all mine. A Waffle Breakfast Board would not be complete without the signature sides of luscious fruits, yogurt, homemade granola, and jam. My family…

Pineapple and Coconut Sheet Cake

Pineapple and Coconut Sheet Cake

Pineapple and Coconut Sheet Cake with a tasty frosting topped with toasted coconut flakes is a wonderfully rich cake, best if made one day ahead.

Pineapple and Coconut Sheet Cake

If your family is anything like mine, we have to have something sweet after dinner.

I am not a big cake baker. To be honest, I am not even close to being one, but every once in awhile I do make a tasty cake.

Well, I know it does not take a rocket scientist to make a cake, I get that. However, for me was like having two left hands.

It certainly is not the recipe because I would always pick the best-reviewed cake recipe to bake and mine would always come out more like a loaf of bread.

I could make anything with dough, but cake was this whole another dimension to me.

Tap here for more sweet recipes

Anyhow, with a bit of practice and numerous hours watching youtube, I have created my first cake that not only looked like a cake, but it tasted delicious. I was so excited!

Just to mention that cake excitement happen only a couple of years ago so it’s not like I was 15 and made my first cake. Haha!

Well, then I have had another problem. Yes! I could not decorate the cake for shit. I still cannot.

Pineapple and Coconut Sheet Cake

Thankfully, we have these sheet cakes that do not require fancy-schmancy decorating.

I think it looks so much better like this. Looks more homemade, don’t you think?!

This pineapple cake with the addition of coconut is just incredible. I really liked it.

Every recipe that I found to test had a crazy amount of sugar, and some just didn’t make any sense, so I tested and retested until I created a recipe that is mine.

The whole sheet pan was gone over one lazy weekend afternoon when we celebrated my husband’s birthday.

Pineapple and Coconut Sheet Cake

I decided to make this cake simply because he loves pineapple and coconut.

However, he did say if I only had a tub of chocolate with me. Ah! You can’t please them all the time.

Needless to say, all of us loved it so I wanted to finally share with you guys.

If you get inspired and make this tasty Pineapple and Coconut Sheet Cake, please tag me on Instagram.

@sandraseasycooking with hashtag #sandraseasycooking. Thank you so much in advance!

Recipes you might like:

EASY S’MORES SWEET PIZZA

BROWNIES AND YOGURT SUMMER PARFAIT

STRAWBERRY JELLO SUMMER SALAD

MATCHA ICE CREAM WITH DARK CHOCOLATE

Dessert Recipe
Yield: Serves 12 to 14

Pineapple and Coconut Sheet Cake

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Pineapple and Coconut Sheet Cake is delicious, moist and so easy to make a quick dessert.

Ingredients

CAKE

  • 1 1/2 cups sugar
  • 2 eggs, room temperature
  • 1/2 cup vegetable oil
  • 2 tablespoon coconut oil
  • 1 teaspoon vanilla extract
  • 20-ounce crushed pineapple with juice
  • 1/4 cup coconut shreds
  • 2 cups all-purpose flour
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

FROSTING

  • 1 (8-ounce) package cream cheese
  • 1/2 cup butter, softened
  • 2 cups confectioners' sugar
  • 2 teaspoon vanilla extract

TOPPING

  • 1/2 cup toasted coconut flakes

Instructions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Coat all over a 10 x 15-inch baking sheet with butter, or you could use 9 x 13-inch metal baking sheet pan and line either with a sheet of parchment paper.
  3. In a large bowl, with a hand mixer, beat sugar, eggs, oils, and vanilla until well combined and fluffy.
  4. Add pineapple with juice, coconut shreds, flour, baking soda, baking powder and salt; mix until well combined.
  5. Transfer the batter into well-greased baking dish and bake in the oven for 25-30 minutes until the top is golden brown and a toothpick can be inserted in the centre and removed without any batter sticking. Remove the cake once fully baked and let cool.
  6. To make the frosting, in a medium bowl, combine softened cream cheese, butter and confectioners' sugar and vanilla until smooth. Spread over cooled cake and sprinkle with coconut.

Notes

To toast the shredded coconut:

Add 1 cup of coconut flakes into a skillet and toast for about 2 to 3 minutes at medium heat. Be sure to watch it carefully, so it doesn't burn so keep stirring.

I used the baking pan for brownies (12.25 x 8.75 x 1.13) just because I wanted more hight to have when I take the pictures, but sheet pan is just perfect for this recipe.


Easy S’mores Sweet Pizza

Easy S’mores Sweet Pizza

The first time I tried Easy S’mores, Sweet Pizza, I knew that I would love it. It is sweet, delicious, chocolaty, and most definitely a crowd-pleaser. So, it all started when my son’s girlfriend brought home a similar sweet pizza from our local pizzeria. Then,…

Gingerbread Cookies

Gingerbread Cookies

Gingerbread cookies are the most popular cookies during the holiday Xmas season at my house. It is a shame that I never posted on my blog. The thing is I always thought that there are so many recipes online why would you even make mine.…

Homemade Classic Marshmallow

Homemade Classic Marshmallow

Homemade Classic Marshmallow

If you told me a couple of years ago that I will make Homemade Classic Marshmallow, I would not believe you.

I always thought I was not talented enough or patient enough to make my own. With that being said, I was not aware of how easy they are to make.

Well, I must admit that ever since my husband surprised me with KitchenAid I have been making all kinds of delicious recipes.

Homemade Classic Marshmallow

Much like an air fryer, I have no idea how did I ever live this long without these two kitchen gadgets. It is Life-changing!

Anyhow, my family was shocked to learn that I made these beauties. Yes… and I was really proud of myself.

To be honest, I gave myself the challenge to learn some to-go easy desserts this year as well as next. I mean, to have more patience and learn. That is my goal for next year.

Recipe

What did I learn making homemade Marshmallow?

  • You could replace the vanilla extract with a different flavor extract, such as peppermint, almond, lime or lemon, maple, etc.
  • After cutting marshmallows into the shape you want, you may dip them in melted chocolate, or drizzle on top.
  • You may use cookie cutters or just a sharp knife to cup them. Make sure to coat a knife into the sugar-corn starch mixture to prevent marshmallows from sticking.
  • Be patinate! It is a key to successfully make these, on the other hand, you really cannot possibly fail.
  • If you wish to add anything in the marshmallows after flavoring with the vanilla extract, fold in mini chocolate chips, cocoa nibs, cinnamon, or your desired mix-in.
Homemade Classic Marshmallow

What equipment to use:

  • Candy Thermometer is a must. This classic thermometer you may use when you make jelly as well as for deep frying.
  • Nonstick Bakeware Nonstick Baking Pan With Lid, Rectangle – 9 Inch x 13 Inch. It is fantastic when you pour in your sicky marshmallow mixture to have strength corners and higher sides. Also, the fitted pan lid is always great to have.
  • A stand mixer with a whisk attachment is one gadget that makes processes of making marshmallows easier. You turn it on, set an alarm to 13 minutes and wait until the magic happens.
how to make Marshmallow

If you get inspired and make Homemade Classic Marshmallow using this recipe, please tag me on Instagram.

@sandraseasycooking using hashtag #sandraseasycooking. Thank you so much in advance!

Try making these with my homemade hot cocoa. It is the best mix ever.

recipes
Yield: 1 batch, approximately 48

Homemade Classic Marshmallow

Prep Time: 30 minutes
Cook Time: 10 minutes
Rest Time: 4 hours
Total Time: 4 hours 40 minutes

Simple and easy homemade classic marshmallow recipe.

Ingredients

Blooming Gelatin

  • 3 packages unflavored gelatin (one envelope of powdered gelatin (about 1/4 ounce/7g)
  • 1/2 cup (4oz/118ml) iced cold water

Sugar Syrup

  • 1/2 cup (4oz/118ml) iced cold water
  • 10 ounces (1.4 cup/283g) granulated sugar
  • 1 cup (12oz/340g) light corn syrup
  • Pinch of salt

Coating

  • 3/4 cup (85g) powdered sugar, more if needed
  • 3/4 cup (85g) cornstarch, more if needed

Additional

  • 2 teaspoons vanilla extract
  • Oil for greasing a pan

Equipment

  • Heavy-duty saucepan
  • Heavy-duty flat rubber-silicone spatula
  • Mini sieve or similar
  • Stand Mixer with the whisk attachment or
  • one large bowl with an electric mixer
  • Rectangular pan, preferably 13 by a 9-inch metal baking pan
  • Candy Thermometer

Instructions

Blooming Gelatin

  1. Combine the gelatin with 1/2 cup of the cold water in the bowl of a stand mixer with a whisk attachment.

Sugar Syrup

  1. Combine the remaining 1/2 cup water, the granulated sugar, corn syrup and salt in a heavy-duty saucepan. Place over medium-high heat, cover and allow to cook for 3 to 4 minutes.
  2. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240F (115 degrees C), approximately 8 minutes.
  3. So, when the sugar mixture reaches 240F, remove from the heat right away.

Marshmallow Process

  1. Turn the mixer fitted with the whisk attachment to low speed then while running, slowly pour the hot sugar syrup down the side of the bowl into the gelatin.
  2. Once you have added all of the syrup, increase the mixer the highest speed. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 13 to 15 minutes.
  3. Add the vanilla at the last minute of whipping. 
  4. Combine the powdered sugar and cornstarch in a small bowl. Lightly apply vegetable oil and brush on or use a kitchen paper towel to add the oil a 13 by a 9-inch metal baking pan with vegetable oil. Add the sugar and cornstarch mixture in an empty sugar shaker, sifter, mini sieve or fine strainer and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use. Shake a pan to coat with sugar and cornstarch mixture everywhere even on the side pf the baking pan.
  5. When it is ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly when you transfer it into the pan. Generously dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later.
  6. Allow the marshmallows to sit uncovered for at least 4 hrs to set or overnight. If you could wait, they are the best if you leave them overnight.
  7. Turn the marshmallows out onto a cutting board and cut into about 1-inch squares (they could be bigger or smaller) using a knife dusted with the powdered sugar mixture.
  8. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary, of course. Store in an airtight container for up to 3 weeks.
  9. Eat responsibly!

Notes

  • You may add other flavors and colors to the classic marshmallow.
  • Each pouch of unflavored gelatin will gel 2 cups (500mL) of liquid and up to 1 1/2 (375mL) cups of solids.
  • You could make this using one large bowl with an electric mixer with appropriate attachment but it will take some time so be prepared to mix for at least 13 minutes.
  • Blooming Gelatin: It involves sprinkling the powdered gelatin into a liquid and letting it sit for about 5 minutes.


Jellied Cranberry Sauce

Jellied Cranberry Sauce

Jellied Cranberry Sauce is not something that I was eating my whole life. My kids did have this sauce every Thanksgiving, for instance. My husband and I learned to enjoy it. It is one of those dishes that both of us have not grown up…

Buttery Sweet Potato Casserole

Buttery Sweet Potato Casserole

This is a sponsored post written by me on behalf of the Minerva Dairy. All opinions are entirely my own. Buttery Sweet Potato Casserole is an appetizing and amazing side dish or dessert that will make any holiday dinner that much more special. The holiday season is…

Baked Sweet Potatoes

Baked Sweet Potatoes

Baked Sweet Potatoes

Baked Sweet Potatoes are one of my favorite Autumn treats. It warms your heart and soul, and the pleasant aroma is just enchanting.

I did not grow up with sweet potatoes. The first time I tried sweet potatoes I was 18 or 19 years old.

That being mentioned, when I tried them I instantly fell in love with the taste, texture, and aroma.

It reminded me of these delightful winter squash that we had every fall season. It was not a pumpkin, but not a butternut squash either, somewhere in between.

Tap here for a tasty side dish recipes

Baked Sweet Potatoes

I dearly savored it when I was a little girl. I could not wait until squash slices come out of the wood-burning oven. Mmhmm! It was all I wanted and more. The 80s were special in every possible way.

Nevertheless, my kids are not enormous fans of the sweet potatoes, but they would eat a spoon or two. Well, I heartily enjoyed them mostly by myself through the season and I am entirely fine with it.

Typically, I carefully wrap them with alum foil and roast a couple of them to last me a few days. However, since many do not like to use aluminum making them just like this is just fine as well.

Baked Sweet Potatoes

I would recommend making them both ways; sweet and savory. As I said before, I make many of them for later.

I love adding a pat of butter in the hot sweet potato and drizzle with delicious maple syrup. I would rather have that over any dessert, plus it is quite healthy.

Sweet Potato Casserole is coming soon. I cannot wait to share my tasty recipes in two ways, and just before Thanksgiving!

Recipes you might like:

Baked Potatoes

Twice Baked Potatoes with Chicken

Oven Roasted Chestnuts

Beef Chili Baked Potatoes

If you get inspired and make these delightful Baked Sweet Potatoes, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking. Thank you so much in advance!

Baked Sweet Potatoes
Yield: Serves 4

Baked Sweet Potatoes

Prep Time: 5 minutes
Bake Time: 1 hour
Total Time: 1 hour 5 minutes

An easy and tasty recipe for delicious Baked Sweet Potatoes

Ingredients

  • 3-4 pounds organic sweet potatoes

Savory Topping

  • sea salt butter, a tablespoon of each potato
  • dash of salt
  • dash of ground black pepper
  • a sprinkle of dried parsley
  • A drizzle of olive oil

Sweet Toppings:

  • sea salt butter
  • Maple syrup or honey
  • chopped nuts

Instructions

1. Wash them.

The worst way to ruin a sweet potato casserole or stuffed sweet potatoes is with a gritty texture. Scrub the skins lightly before preparing. Pat dry after with kitchen paper towel or just regular kitchen towel.

2. Line your baking sheet with parchment paper or silicone mats.

Sweet potatoes tend to get a little juicy while baking, so lining the baking sheet first ensures easy cleanup. From time to time I forgot to do it or don't have any parchment paper on hand, but it is so much easier to clean up when you do have it.

3. Poke holes!

The pricking technique is always used when baking regular or sweet potatoes—it reduces the baking time and ensures the potatoes won't burst while baking. Poke the potato skin with a fork or knife in a few places before you bake it. We can't predict which potato might burst so this is always a wise idea.

4. Bake until tender.

How can you tell when they’re done? Stick a fork into the thickest part of the potato, if there’s no resistance it’s good to go.

  1. Preheat oven to 425º. On a baking sheet, prick sweet potatoes all over with a fork.
  2. Bake until tender, 50 to 60 minutes, depending on the size of the potatoes.
  3. Let cool, then split the top open with a knife and top with a pat of butter.
  4. Season with salt and pepper dried parsley and serve. You may drizzle with olive oil just before serving.
  5. For the sweet option, add a pat of butter in each potato, then drizzle with maple syrup or honey, perhaps some chopped nuts or even chocolate and marshmallows.

Notes

Baked Sweet Potatoes

No-Bake Chocolate Almond Butter Ritz Bars

No-Bake Chocolate Almond Butter Ritz Bars

This post is sponsored by RITZ Crackers. All opinions are entirely my own. No-Bake Chocolate Almond Butter RITZ Bars are easy, tasty and fantastic to serve over the holiday season. I have made this type of no-bake bar many times. What I love about this…