I know, I know… another dessert recipe. I guess I am on a roll. The chocolate ice cream was such a hit that I decided to show my daughter another no fuss and way too easy to make dessert. This time it is dump cake. If you have never had a dump cake, well, it is basically you dump some ingredients into a baking dish and that’s about it. The great thing is that you can essentially make it however you want, so I went with a pretty straight forward one using a can of apple pie ingredients and some yellow cake mix. Yep, that’s about it, but the end results are nothing but deliciousness.
Let’s get started.
1 stick of unsalted butter, divided
1 box of yellow cake mix
15 oz can of your favorite fruit (I used fried apples with cinnamon)
1 peach, skin removed, sliced
Yep, that’s it.
Start by getting a casserole dish out, and take about 1 tablespoon of the butter and rub it in the interior of the dish.
Pour out the can of your favorite fruit, juices and all, and layer in the peaches. Pour in the cake mix, then add the dollops of butter.
Preheat your oven to 350 degrees.
Once heated, add the dump cake and bake for about 45 minutes. Let cool, and dig in. Simply spoon into a bowl and serve with some vanilla ice cream. Yum. That’s about all we could say. A simple and easy dessert and one that is perfect this time of year with all of the great fruit. Hope you enjoy!
My daughter is really into baking lately, and baking desserts for that matter. As you are probably aware, I am not a desserts type of guy so I am pretty hands off when it comes to that expertise. However, I do encourage her to keep on trucking and coming up with new ideas when making cupcakes. With all of that being said, I do like making ice cream, and I wanted her to see how I make a no churn ice cream. She was already suspicious and asking questions when she saw a few ingredients laying on the counter top. This ice cream is not only way too easy to make, but it may be the best batch of ice cream I have made to date. Seriously. It reminded me of really good custard with a certain kick which I will get to in a bit.
Let’s get started.
1 pint of heavy cream
1 stick of cinnamon
3 cardamon pods
3 whole star anise
generous pinch of salt
1/4 cup of coffee beans
14 oz can of chocolate condensed milk
1/2 tbsp vanilla extract
2 tbsp cocoa powder
Start by adding the heavy cream, cinnamon, cardamon, star anise, coffee beans, and salt to a saucepan.
Bring this mixture to a simmer, and once you hit the simmer, turn it off the heat, and cover for about 45 minutes to let those aromatics steep.
After 45 minutes, strain the mixture and reserve the cream and discard the solids. Add the cream to a bowl, and place in the freezer for about 30 minutes, getting it very cold but not frozen.
Next, get your mixer out and pour in the condensed milk and cocoa powder. Mix on medium speed until the cocoa powder is nice and incorporated.
Remove the cream from the freezer and pour into the condensed milk, mixing on medium speed for roughly 5 minutes.
Pour the mixture into a parchment paper lined bread pan, and place into the freezer for 5 hours or until you have a solid ice cream. When you are ready to serve, scoop out and dig in.
This ice cream is not only super smooth, but it was the best infusion, and one that has you trying to guess what those flavors are. Were my kids and wife impressed? You betcha. If you are looking for a great, and easy dessert, and one that is perfect on a hot day, this is it. Hope you enjoy!
My daughter has been a baking machine lately. Every chance she gets she asks if she can make some cupcakes. Cupcakes are her thing. As a matter of fact she is measuring sugar in front of me as I right, only to bake away an orange dream cupcake creation. On the contrary, I am not a baker by any means, probably because I am not that much into sweets. I do love ice cream, but not so much a fan of cakes, pies, and unfortunately, cupcakes. BUT, I do try my best to help her out and give whatever guidance I can outside of her cupcake journal. Yes, she keeps a journal of her recipes which I think is pretty awesome. So recently I wanted to show my daughter that you can make other types of desserts that does not require heating the oven on a summer day. That’s when the lemon curd cake came into play.
Let’s get started.
1 pint of heavy cream
1 1/2 tsp vanilla extract
2 heaping tbsp powdered sugar
10 oz jar of lemon curd
11 oz box of Nilla Wafers
1/2 tsp cinnamon powder
The cool thing here, and a great teaching moment for my daughter, is making homemade whipped cream.
Start by chilling your mixing bowl, and whisk in your freezer. I think this always helps when making whipped cream. Chill those two for about 15 minutes, then remove and get ready to make your whipped cream.
I use my KitchenAid mixer, and once attached, pour in the heavy cream, vanilla, and powdered sugar. Mix on a medium-high speed until the heavy cream thickens and forms stiff peaks on your whisk. This should only take a matter of minutes. If you want a sweeter whipped cream, add more powdered sugar prior to mixing.
Once you have whipped cream, get a 12×8 baking dish out, something in that range, and get ready to make the lemon curd cake.
I say cake here, but it uses those delicious Nilla wafer cookies. Once set however, and placed in the refrigerator for a period of time, those Nillas soften up and make this great cake like texture.
So take a bit of your whipping cream (I made sure my daughter got every little bit left on that whisk), and from a thin layer on the bottom of the pan.
Next, make a layer of Nilla wafers, then another layer of whipped cream, then another layer of Nillas. Next, take the lemon curd, all of it, and gently spread over the layer of cookies. Once evenly spread, add the remaining Nillas, arranging with however many you have left, then spread out the remaining whipped cream. Sprinkle on the cinnamon powder.
Cover, and place into the refrigerator for at least 4 hours before serving to let the cream jive with the cookies.
Serve in bowls, or glassware and dig in. Talk about a simple dessert and one all of my family loved! It’s slightly lemony and creamy which had my family coming back for more. Heck, I even had two servings and that’s saying something. If you are looking for an easy dessert, one that is perfect for this time of year, then look no further as this lemon curd cake has it all!
I don’t know if you are like me in this way, but I always have great intentions when I buy bananas for the week. I typically buy about 4-6 of them in hopes that my kids will pack one for lunch, or snack on one after school. I typically use half of one for my morning smoothie, but towards the end of the week I notice the rest of them are uneaten. That’s when I take measures into my own hands and typically knock out a great banana bread (which the kids love), but this time I decided to make some delicious banana oat bars.
This recipe is super easy to make and yields a nice tray of oat bars.
Let’s get started.
2 ripe bananas, mashed
2 cups of oats
1/4 cup of maple syrup
1/2 tsp salt
1 tsp cinnamon powder
1 pinch of cloves
3 tbsp chopped walnuts
Start by mixing all of this together into a mixing bowl. It should be sticky, and be able to be easily formed.
Next, preheat your oven to 350 degrees. Line a baking sheet with parchment paper and take the mixture and form into a rectangular shape.
Place into the oven and cook for about 20-25 minutes or until it is firm, but has a slight bounce to it. Let cool, then slice into bars.
These were a perfect use of ripened bananas and were a nice snack when heading out to work and school. Hope you enjoy!