Labor Day Dessert: Raspberry Ice Cream Cake

Raspberry Ice Cream Cake Ingredients:

8 servings

1 frozen or homemade pound cake (10-3/4 ounces). The frozen one should be unthawed and the normal one should be at room temperature.

Softened vanilla ice cream (1 cup)

Cream of tartar

Softened raspberry sorbet (2 cups)

Pure vanilla extract (1/2 teaspoon)

Sugar (1/2 cup)

2 large egg whites

Chocolate wafer cookies (1/2 cup; roughly crumbled)

Ice Cream Cake Directions:

1. Cut the pound cake horizontally into 4 slices. Line a baking pan with plastic wrap while leaving two sides with 6 inches overhang.
2. Now, make the layers in the pan. The order of the layers can be one slice cake at the bottom, 1-cup sorbet, one slice of cake, half-cup ice cream, crumbs of cookies, another half-cup ice cream, another cake slice, one-cup sorbet, and finally, one slice of cake at the top. Remember that, you can decorate the order any way you want. With a slice of cake at the bottom and the top, arrange the internal layers as per your taste and liking.
3. Wrap the layered cake with a piece of plastic wrap. You have to refrigerate it for minimum one hour and can keep it in the freezer for maximum three days.

Meringue Filling Cake Directions:

1. While the cake is in the freezer, whisk together a pinch of cream of tartar and the egg whites in a heatproof bowl.
2. Put the bowl over a pan of boiling water and keep stirring until the mixture becomes foamy. Mix sugar and keep whisking until the sugar dissolves.
3. Turn off the heat and beat the mixture with an electric mixer for 6 minutes until sheeny, stiff peaks are formed. Now, add vanilla and beat for another minute.
4. Take the cake out of the freezer and top with meringue.
5. Serve!

Conscious about health? Make the cake Gluten Free and no one will know the difference! The topping can be changed with anything you like. You can use plain whipped cream or fruits like kiwis, cherries, or raspberries with drizzled chocolate on top. This raspberry ice cream cake is a fabulous recipe that your guests will surely love to taste.

Do you have any other variations of this ice cream cake recipe? For more dessert ideas on Stagetecture, click here.

How to Make Carrot Cake Recipes from Scratch 

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Carrot Cake Recipes from Scratch Ingredients:

12 Servings

All-purpose flour (1-3/4 cups)

Crushed pineapple in juice, not drained (8 oz)

Shredded carrots (2 cups)

Water or ginger-flavored brandy (1 tablespoon)

Baking powder (2 teaspoons)

Baking soda (2 teaspoons)

Sour cream or mayonnaise (1 cup)

Sweetened dried cranberries (1/2 cup)

Chopped walnuts or pecans (1/2 cup)

3 eggs

Granulated sugar (1-1/2 cups)

Salt (1/2 teaspoon)

Ground allspice (1/2 teaspoon)

Ground cinnamon (2 teaspoons)

Carrot Cake Cream Cheese Frosting

Softened cream cheese (6 oz, divided by 3 oz each)

Vanilla or ginger-flavored brandy (1/2 teaspoon)

Softened margarine or butter (3 tablespoons)

Powdered sugar (2-1/2 to 3 cups)

Salt (1/8 teaspoon)

Sugared orange peel and cranberries (optional)

Carrot Cake Recipes from Scratch Directions:

1. Pre-heat the oven to 350°F.
2. Grease the sides and bottom of three 8-inch round cake pans or 8-inch square pans with shortening and then sprinkle flour lightly.
3. Mix together flour, baking powder, baking soda, allspice, ½-teaspoon salt, and cinnamon. Set aside.
4. Take a large bowl and use an electric mixer to beat eggs, mayonnaise, and granulated sugar in it. Beat until all the ingredients are blended smoothly. Beat in water or brandy and then gradually mix up the flour mixture. Keep beating until the batter is smooth.
5. After that, stir in pecans, pineapple, carrots, and cranberries into the mixture and pour into pans.
6. Put the pans in the oven and bake for 30 to 35 minutes until a fork or toothpick inserted in the midst comes out clean.
7. Remove the cakes from the pans after 10 minutes and let them cool for nearly an hour.

Frosting

1. Beat in butter, brandy, cream cheese, and salt in a bowl until it is smooth. After that, beat in powdered sugar gradually until the mixture becomes spreadable and smooth.
2. Use the frosting on the cakes. You can garnish with sugared cranberries and orange peel.
3. Cover them and refrigerate.

Homemade Carrot Cake Recipe Tips:

1. If you dislike mayo (like I do!), you can use applesauce (nearly a cup) instead and it will be great nonetheless. If you want to make it more fall-flavored, use pumpkin puree instead of mayo.
2. Orange flavor and zest can also be used to the frosting.

This moist and delish fall dessert is so gorgeous and mouthwatering that you can use it for any big occasions too! It tastes much better than carrot cakes made with raisins and coconut.

Looking for more delicious Carrot Cake Recipes from Scratch?

Try these from around the web:

Carrot cake recipe with pineapple from the Food Network and Ina Garten

Carrot cake cupcakes from a Pinch of Yum

Carrot cake cookies from Land O Lakes looks like a great twist on carrot cake!

We’d love to know what twists on the traditional carrot cake recipe you love. It’s never been easier to make carrot cake recipes from scratch this season.

What carrot cake recipes are you making this fall?

Easter Dessert: Carrot Cake Whoopie Pies

Image via: Dish Maps

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Ingredients:

2/3 cup of Brown Sugar, divided

2 cups of shredded Carrots
¼ cup of unsalted Butter, divided
2 tablespoons of Canola Oil
1 teaspoon of Grated Orange Rind
¾ teaspoon of Vanilla extract, divided
1 large Egg
4.5 ounces f Unbleached All-Purpose Flour (about 1 cup)
1 teaspoon of Cinnamon
3/8 teaspoon of Salt, divided
¼ teaspoon of Baking Soda
4 ounces of 1/3-less-fat cream cheese, softened
1 cup of Powdered Sugar

Image via:  Vegan the Beast Feast

Easy Dessert Ideas:

Whoopie Cookie Directions:

For the Cookies

1. First for your Easter dessert, you are going to preheat your oven to 350 degrees F.  Then take to baking sheets and cover them with parchment paper, then set aside.
2. Get a bowl; combine the carrots, 3 tablespoons of brown sugar and toss them together until all of the carrots have been coated.  Next, place the carrot mixture in a fine mesh sieve and let it stand for 10 minutes so it can drain out.  Then get rid of the excess liquid.
3. Now you are going to want to get a medium sized microwavable safe bowl and melt 2 tablespoons of butter in it.  Microwave the butter for about 45 seconds or until it has melted, then whisk in the oil, rind, 1/2 teaspoon of vanilla extract and egg until the mixture has been well-combined.
4. Lightly spoon the flour into a dry measuring cup and level out with a knife.  Combine the flour and the remaining brown sugar along with cinnamon, 1/4 teaspoon of salt, and baking soda in a large bowl then whisk the mixture together.
5. Now you can add the carrot mixture and butter mixture, and stir them all together til they are just combined.  And you are going to drop the dough o the parchment covered baking sheets with tablespoons setting them about 2 inches apart.  Making a total of 28 cookies (14 per sheet), pat each dough ball down to form 2-inch circles.  Then place both sheets into the oven and bake for 11 minutes.
6. When time is up remove from the oven and let it stand for 3 minutes.

For the Filling

1. Combine the cream cheese, remaining 1/4 vanilla extract, 2 table spoons of butter, and remaining 1/8 teaspoon of salt in a medium bowl.  With a mixer, beat at a medium speed this should take about 3 minutes or until the mixture is fluffy.  Lastly, add in the powdered sugar, and beat at a low speed for 1 minute or until well combined (try not to over beat).

For the Assembly

1. Take one cookie and flip it up-side-down, and spread about 1 tablespoon of the icing or cream on the top of the cookie and take another cookie and place the flat side on top of the cream.  And just repeat the process for the rest of the cookie and ENJOY!

Easter is the time that bring hope and brightness everywhere.  And desserts just flat out bring happiness and joy to every face.  So why not combine the two?  This Easter dessert is easy to make and even better to taste.  Go ahead for this Easter holiday and create a classic that will become a family favorite.  Also, Stagetecture reader do you have any Easter recipes to share?

Cookie Topped Marshmallow Brownies

Image via:  Family Spice

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Ingredients

For the Brownie

½ cup of butter
1 cup of white sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup of unsweetened cocoa powder
½ cup all-purpose flour
¼ teaspoon of salt
¼ teaspoon of baking powder

For the Cookie

1 cup of butter, softened
1 cup of white sugar
1 cup of packed brown sugar
2 eggs
2 teaspoons baking soda
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
½ teaspoon of salt
2 cups of semisweet chocolate chips
1 cup of chopped walnuts
1 Bag of small Marshmallows

Image via:  Serena Simply Bakes from Scratch

Directions

Preheat oven to 350 degrees and grease 2, 8-inch pans

For the Cookie

1. Cream together the butter, white sugar, and brown sugar until the entire mixture is smooth. Then beat in the eggs one at a time and after begin to stir in the vanilla. Take the baking soda and let it dissolve in a bowl of hot water. After the baking soda has dissolved then add it to the batter along with the salt.
2. Now time to stir in the flour, chocolate chips and nuts, mix until everything becomes meshed together like cookie dough. Then spread the entire mixture into one of the greased 8-inched pans and bake for about 25-30 minutes or until the edges are a golden brown.

For the Brownie

1. Take out a large saucepan and melt ¼ cup of butter, when that is done then remove it from the heat and stir in the sugar, egg, and 3 teaspoons of vanilla.
2. Next for your dessert recipe, you are going to want to beat in 1/3 cup of cocoa, ¼ cup of flour, some salt and lastly baking powder. And spread this batter into the other 8-inch greased pan.
3. Then stick the pan into the oven and bake for 25 to 30 minutes, and do your best to not overcook the brownie.

Image via:  Sweet Pea’s Kitchen

For the Assembly

1. Take the brownie pan and layer the top half of it with the marshmallows. Cover it with as much or not as much as you would like. Just be sure that the top half is covered.
2. Then remove the cookie from the cookie pan and place it on top of the marshmallows then stick the cookie, marshmallow and brownie into the oven and let it bake for about 5-7 minutes just to melt the brownies then serve.

Every now and again you get those sweetly urges that you just have to suffice. And with this dessert recipe you will be sure to do so. Now, it may take a bit of work but the rewards are quite tasty. This will definitely be one that you and your family will never forget, but if you really want to add so kick to it then top everything off with a few scoops of your favorite ice cream or yogurt. Also, Stagetecture readers do you have any dessert recipes that you use to curve that sweet tooth appetite? If so, then we’d love to hear about them.

For more holiday dessert ideas on Stagetecture, click here.

Easy Dessert: Plum and Vanilla Cream Parfaits

Image Via: Eat In Eat Out Magazine

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Prep Time: 10 minutes

Cook Time: 10 minutes

Serves: 6

Ingredients:

For Stewed Plums:

8 medium plums, pitted and sliced

1 ½ cups sugar

5 tablespoons water

2 teaspoons cinnamon

1 teaspoon ginger

For Vanilla Cream:

12 ounces prepared vanilla pudding

1 8-ounce container whipped topping

½ cup sour cream

2 teaspoons vanilla extract

For Oat Topping:

2/3 cup brown sugar

1/3 cup butter, cut into small pieces

1/3 cup flour

½ cup rolled oats

1 teaspoon cinnamon

1 pinch salt

Image Via: Sassy Kitchen

Preparation:

1. Combine the plums, sugar, water, cinnamon, and ginger in a large microwave-safe bowl. Cover the bowl tightly with plastic wrap and microwave the plums for 5-7, depending on ripeness.
2. When they are done, carefully remove the plastic wrap (Watch out for steam!) and set them aside to cool.
3. While the plums cook, mix together the ingredients for the oat topping and heat them in a skillet over medium-high heat.
4. Stir the oat topping frequently until everything turns golden brown, about 10 minutes. Then, set the mixture aside to cool.
5. Once the topping has been made, stir together all of the ingredients for the cream layer until a thick and cohesive mixture forms.
6. When the layers have all come to room temperature, assemble the parfaits in decorative glasses by layering a spoonful of plums in the bottom of each glass, following that with a layer of cream, and then a sprinkle of oat topping.
7. Repeat the layers until the glasses are full, finishing with extra whipped topping, if desired.
8. Refrigerate the assembled parfaits until you are ready to serve.

The beauty of this incredibly easy dessert recipe is that it can be customized to reflect what you have in your refrigerator. After all, who has time to run to the store when company is already on their way? If you don’t have plums, go ahead and use pears, apples, peaches, or whatever you have on hand. If you can’t find rolled oats, just mix prepared granola with butter and brown sugar. Whichever ingredients you use, focus on layering fruity, creamy, and crunchy textures together to create complex bites your guests will love.

Do you have a favorite parfait recipe? What other quick desserts do you love?

For more dessert ideas, take a look at Stagetecture’s archives.

Summer Dessert: Simple Lemon Chiffon Cake

Image via: Williams-Sonoma

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Ingredients

12 to 16 servings

All-purpose flour (2 cups)

Baking powder (3 teaspoons)

7 eggs (separated)

Water (3/4 cup)

Canola oil (1/2 cup)

Cream of tartar (1/2 teaspoon)

Vanilla extract (2 teaspoons)

Sugar (1-1/2 cups)

Salt (1 teaspoon)

Lemon peel (4 teaspoons, grated)

For Lemon Frosting

Softened butter (1/3 cup)

Lemon juice (1/4 cup)

Powdered sugar (3 cups)

Dash salt

Lemon peel (4-1/2 teaspoons, grated)

Image via: Cake Journal

Preparations

1. Take a large bowl and put the egg whites in it. Leave it for 30 minutes at the room temperature.
2. Preheat the oven to 325°. Take a big bowl and mix baking powder, salt, sugar, and flour together.
3. Take another bowl and whisk in water, oil, egg yolks, vanilla extract, and lemon peel. Add the mixed flour and pound well.
4. Add cream of tartar to egg whites. Whisk in with a beater until stiff peaks form. Mix one fourth of the whites into batter and then fold the remaining too. Fold in the whites very gently. Otherwise, the cake will be denser instead of chiffon.
5. Take an ungreased tube pan (10 inches) and pour the mixture gently. To remove air pockets, cut through it with a knife.
6. Bake the cake for 50 to 55 minutes. After that, move it from the pan to a dish and cool for at least one hour.
7. Take all the frosting ingredients small bowl and whisk in until smooth. Spread the mixture over the cake top and it is ready for serving.

Tips

1. You can also make a layer cake with the similar recipe. Use lemon curd between the layers and top with whipped cream. The taste will be equally delicious.

This cake, which is exclusively made of lemon, is a wonderful, refreshing summertime dessert. It will be a dream for lemon lovers and the baking is so easy that even a novice cook who has never made a homemade cake before can make it.

Do you have any twists on this Lemon Chiffon Cake Recipe that you would add? How about orange or lime? Yum!

For more dessert recipes on Stagetecture, click here.

Summer Dessert: Frozen Lemonade Pie with Raspberries

Image via: Global Sugar Art

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Ingredients

16 servings

• 1 package of lemon-flavored gelatin (3 ounces)

• ½ can frozen lemonade concentrate (melted; 12 ounces)

• Softened cream cheese (4 ounces)

• 1 cup whipped cream (thawed; 8 ounces)

• Boiling water (1/2 cups)

• 2 Graham pie crusts (6 ounces each)

• Fresh or thawed frozen raspberries (1 cup)

Image via: Driscolls

Preparation

• Fill a small bowl with boiling water and add gelatin to it. Stir the mixture for approximately 2 minutes until gelatin is completely dissolved in the water.

• Now, take a larger bowl and whip cream cheese in it with a mixer. Keep beating until it becomes creamy.

• Continuously whisk in concentrate and then gelatin until mixed together.

• Stir in whipped cream and fresh or frozen raspberries and pour the mixture into the crusts.

• Keep the pies in the refrigerator until firm.

• Serve cold after topping with fresh raspberries!

Tips

• You can preserve the remaining pie in the refrigerator for up to one week.

• You can use any other berries like strawberries or blueberries instead of raspberries.

• Some people may find the dessert too tart. They can reduce the sourness by adding some sugar. It is also possible to replace the lemon gelatin with peach-flavored gelatin or the lemonade with grape juice concentrate.

This refreshing summer dessert is sure to blow your mind away. It tastes like drinking raspberry lemonade in a solid form. In addition, the crunchy graham crust and the creamy filling will make each bite enjoyable.

For more desserts on Stagetecture, click here.

Mothers Day Dessert Ideas: Lemon Soufflé

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Image Via: Media-cache.pintrest.com

Ingredients:

3 tablespoons butter, divided

½ cup plus 2 tablespoons sugar, divided

6 eggs, separated

1 cup milk

2 lemons (1/3 cup juice and 2 tablespoons zest)

1 teaspoon vanilla

½ teaspoon salt

¼ teaspoon cream of tarter

Powdered sugar, for garnish

Image Via: Luxe Finds

Directions:

1. Preheat the oven to 375 degrees F.
2. Prepare the ramekins by greasing them with a tablespoon of butter and coating the butter with 2 tablespoons of sugar. Set them aside for later.
3. Heat the milk in a small saucepan over medium until it’s starts to steam.
4. While that heats, whisk together the egg yolks, remaining sugar and butter, salt, vanilla, and lemon juice and zest until smooth.
5. Gradually drizzle the milk into the egg yolk mixture, whisking constantly.
6. When that’s combined, return the mixture to the saucepan and cook over medium heat, whisking constantly, until it takes on the consistency of pudding. Allow it to cool to room temperature.
7. Meanwhile, use a mixer to beat the egg whites with the cream of tarter until stiff peaks form.
8. Gently fold the egg whites into the yolk mixture.
9. Evenly divide the batter between the ramekins.
10. Bake the soufflés for 20 minutes or until the tops have risen and become golden brown.
11. Serve immediately, garnished with powdered sugar.

The best thing about this soufflé recipe is that it can be tweaked to become as special and unique as your mom. If she’s a total chocoholic, sub semi-sweet chocolate chips for the lemon. Or, if she lacks a sweet tooth, use Gruyere cheese and chives to make it into a savory dinner instead of a Mothers Day dessert. Whichever ingredients you use, she’s bound to love the end result almost as much as she loves you.

For more dessert recipes on Stagetecture, click here.

Slow Cooker Dessert: Sticky Toffee Pudding

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Prep Time: 30 minutes

Cook Time: 2 hours on HIGH or 4 hours on LOW

Serves: 6

Ingredients:

6 ounces pitted dates, finely chopped

1 cup water

1 teaspoon baking soda

1 ¼ cups flour

1 teaspoon baking powder

½ teaspoon salt

4 tablespoons unsalted butter

¾ cup sugar

2 large eggs

1 teaspoon vanilla extract

2 cups prepared caramel sauce

6 ounces toffee candy, finely chopped

Whipped cream or ice cream, for serving 

Preparation:

1. Start preparing the batter by bringing the dates, water, and baking soda to a boil in a saucepan. Once a boil has been reached, turn the heat to low and allow the dates to soak up the liquid.
2. Meanwhile, sift together the flour, baking powder, and salt.
3. In your mixer, beat together the butter and sugar until they become light and fluffy. Then, one at a time, mix in the eggs and vanilla extract.
4. With the mixer on the lowest setting, gradually incorporate the flour mixture into the butter and eggs.
5. When a cohesive batter has formed, use a spoon to gently stir the dates and half the toffee pieces in. (Note: The batter can be done up to two days in advance and stored, covered, in your refrigerator.)
6.  When ready to cook the pudding, preheat the slow cooker and grease it with cooking spray.
7. Pour the batter in and top it with the remaining half of the caramel sauce.
8. Place a clean kitchen towel over the top of the slow cooker to help keep the steam in and top with the lid.
9. Cook on low for 4 hours on low or high for 2 hours. After that, switch setting to warm.
10. Before serving, use a skewer to poke holes into the surface of the cake. Top it with the remainder of the caramel sauce and toffee pieces.
11. Spoon large portions of the pudding into bowls and serve alongside whipped cream or ice cream.

Usually when people think of slow cooker meals, they envision roasts and other savory dishes. However, the tool is more than suitable for sweet applications too. Baking in the slow cooker is the perfect solution for a decadent treat after a long day at work or to help keep dessert warm during a dinner party. Given the chance, this sticky toffee pudding slow cooker dessert will become a star in your recipe rotation.

For more desserts on Stagetecture, click here.