Entry #1351, June 30, 2012
Happy DIY Saturday! Today we are talking about the 4th of July, and after fireworks what is the best part about the holiday? (Well except for being off of work))…. FOOD!! Whether you are having a barbecue in your backyard or you’re visiting your neighbors party make sure you don’t show up empty handed.
Desserts for the 4th of July can be healthy!
Image via: Skinny Taste
I think patriotic red, white, and blue desserts are the best! There are so many ideas to create simple and delicious treats for your friends, family and neighbors. Today, watch a video from Hershey’s Kitchens for creative desserts, and then take a look at Martha Stewart’s ideas for some festive 4th of July desserts!
Happy 4th of July everyone!
Video – Patriotic Recipes from Hershey’s Kitchens
Create a festive 4th of July dessert!
Image via: Party City
4th of July Desserts from Martha Stewart
Red, White and Blue Berry Trifle
Red White & Blue Berry Trifle Dessert
Image via: Martha Stewart
Ingredients
- 1 1/2 pounds raspberries (5 cups)
- 3/4 cup confectioners’ sugar
- 1/4 cup fresh orange juice (from 1 large orange)
- 10 ounces mascarpone cheese (1 1/3 cups)
- 1 1/4 cups cold heavy cream
- 1/2 teaspoon pure vanilla extract
- Fine salt
- 20 to 24 ladyfingers (from a 7-ounce package), broken into 1-inch pieces
- 3/4 pound blueberries (2 1/2 cups)
Directions
- In a medium bowl, combine raspberries with 1/4 cup confectioners’ sugar and orange juice. With the back of a fork, lightly mash berries to release their juices and let sit 10 minutes. Meanwhile, in a large bowl, stir together mascarpone and 1/2 cup confectioners’ sugar until smooth. Whisk in cream, vanilla, and pinch of salt and whisk until soft peaks form, about 4 minutes.
- Cut one or two pieces parchment 1 inch taller than side of an 8-inch springform pan and line inside of pan. Place half the ladyfingers in pan and top with half the raspberry mixture. With a small offset or rubber spatula, spread half the whipped cream over berries. Tap pan gently on counter to remove air bubbles. Repeat with remaining ladyfingers, raspberry mixture, and whipped cream. Top with blueberries and refrigerate until whipped cream is stiff and cookies have softened, about
3 hours (or, tightly covered with plastic, up to 3 days). To serve, unmold trifle and peel away parchment.
Cook’s Note
We used cake sparklers on this trifle. They should only be used outdoors, according to package instructions; alternatively, look for sparkle candles, which will give you a similar look. Both are available from many online baking-supply stores. Recipe via
Fireworks Cookies
4th of July cookies
Image: Martha Stewart
Ingredients
-
FOR THE COOKIES
- 4 cups all-purpose flour, plus more for surface
- 1 teaspoon baking powder
- Coarse salt
- 2 sticks unsalted butter, room temperature
- 2 cups sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
Directions
- Make the cookies: Sift flour, baking powder, and 1/2 teaspoon salt into a large bowl.
- Beat butter and sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Beat in eggs, 1 at a time. Reduce speed to low. Add flour mixture, then vanilla. Refrigerate dough, wrapped in plastic wrap, for at least 1 hour.
- Preheat oven to 325 degrees. Roll out dough to a scant 1/4-inch thickness on a floured surface. Cut out cookies using a 1 3/4-, 2 1/4-, 2 3/4-, or 3 1/2-inch round cookie cutter, rerolling scraps once. Transfer to a baking sheet. Refrigerate until firm, about 30 minutes.
- Bake until edges just start to brown, 17 to 19 minutes. Transfer cookies to a wire rack, and let cool completely.
- Decorate the cookies: Pipe an outline of white icing around edge of 1 cookie, leaving a 1/4-inch border, then “flood” with more white icing to cover.
- Immediately pipe a red or blue dot in the center of cookie. Then pipe concentric rings of colors around the center dot (using the same color as the dot, or alternating colors).
- Immediately drag a toothpick through the colors to create bursts, starting from the center dot and working toward the edge, then alternate dragging inward and outward as you work around the cookie. (Or drag around the cookie in 1 direction or curve the lines for a pinwheel effect.) Let dry. Repeat with remaining cookies and icings. Recipe via
For more 4th of July crafts, ideas, and recipes on Stagetecture, click here.
For more DIY Saturday ideas, see Stagetecture’s You Tube Channel!
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