Dessert, Pies

Berry Cream Pie

Easy, cool, and delicious!

Berry Cream Pie

Walnut Graham Cracker Crumb Crust:
1¹⁄3 cups graham cracker crumbs
1/4 cup sugar
1/4 cup finely chopped walnuts
6 Tbl butter, melted

Preheat oven to 375°. Stir together graham cracker crumbs, sugar, and walnuts. Stir in butter. Press into a 9″ deep dish pie plate. Bake for 8-10 minutes. Cool completely.

Berry Cream Pie Filling:
1 heaping cup washed, hulled & quartered fresh strawberries
1 heaping cup washed fresh raspberries
1 Tbl sugar
1 (8 oz) cream cheese, room temperature
1/2 cup powdered sugar
1 (8 oz) Cool Whip, thawed
1/4 cup finely chopped walnuts

Stir together strawberries and raspberries, sprinkle the 1 Tbl sugar over and stir. Refrigerate berries for 30 minutes. With electric mixer, whip cream cheese and powdered sugar. Fold in Cool Whip. Add berries and walnuts, fold gently. Spoon into completely cool crust, refrigerate. Add whipped cream and berries on top if desired. Keep refrigerated.

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If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Cakes

Nutter Butter Chocolate Cake

A quote from a favorite movie at our house comes to mind, “Pile it high and deep Mrs. M” (What About Bob). In the scene Bob Wiley was talking about salad, here I am talking Nutter Butter Chocolate Cake! If you are a chocolate & peanut butter fan, please make this cake! Moist chocolate cake and creamy peanut butter frosting with Nutter Butter Cookies!

Nutter Butter Chocolate Cake

Chocolate Cake:
1¾ cups flour
3/4 cup unsweetened cocoa
2 cups sugar
1½ tsp baking powder
1½ tsp baking soda
1 tsp salt
1 cup buttermilk
1/2 cup oil
2 eggs
2 tsp vanilla
1 cup boiling water

Preheat oven to 350°. In large bowl, stir together flour, cocoa, sugar, baking powder, baking soda, and salt. In another bowl, stir together buttermilk, oil, eggs, and vanilla. Add buttermilk mixture to flour mixture and beat with electric mixer for at least 2 minutes. Add boiling water and mix until well incorporated. Batter will be thin. Pour into two 8″ or 9″ round cake pans liberally coated with non-stick spray (3 cups batter in each). Bake for 28-30 minutes or until pick inserted in center comes out clean. Cool completely before frosting.

Creamy Nutter Butter Frosting:
1/2 cup butter, melted
1/2 cup creamy peanut butter
2 cups powdered sugar
1 (8oz) Cool Whip, thawed
10 chopped Nutter Butter sandwich cookies

Combine melted butter and peanut butter. Mix in powdered sugar until fluffy.  Fold in Cool Whip until totally mixed into peanut butter mixture. Fold in chopped Nutter Butter cookies. Spread half the frosting over the first layer of cake, set second layer of cake over frosting and remaining frosting over the top of cake. Sprinkle more chopped Nutter Butter cookies and mini chocolate chips if desired.  Keep cake in refrigerator.

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If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Cakes

Sparkling Lemon Cake with Lemon Cream Frosting

My husband loves lemon, so this is a cake I put together with him in mind.  I am so grateful for 27 wonderful years with my best friend!

Sparkling Lemon Cake:
1 lemon cake mix
3 eggs
1¹⁄3 cups sparkling white grape juice
1/3 cup oil
2 tsp vanilla paste (can use vanilla extract)
zest of 1 lemon

Preheat oven to 350°.  In large bowl with electric mixer, mix cake mix, eggs, sparkling juice, oil, vanilla paste, and zest until well combined.  Beat on medium speed for 2 minutes.  Pour into two well sprayed 8″ or 9″ pans.  Bake 25- 30 minutes or until golden and pick inserted in center comes out clean.  Cool in pans about 15 minutes, remove cakes from pans and cool completely on wire racks.

Lemon Cream Frosting:
1/2 cup butter, melted & cooled
2 Tbl lemon curd
2 cup powdered sugar
1 (8 oz) Cool Whip topping, thawed

Melt butter in large microwave safe bowl, cool, and stir in lemon curd.  Stir in powdered sugar.  Fold Cool Whip topping into butter mixture.

With serrated knife, slice off top of cake layers to make level if needed.  Place one layer on serving plate, spread half of frosting over cake, place second cake layer and cover with remaining frosting.  Keep cake refrigerated.

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If you are interested in Demarle bakeware & kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.