Category Archives: Sweet Treats

Raspberry Lemon Coconut Cake

I use to eat coconut cakes at my Grandma’s house growing up amongst some other amazing cakes she made like red velvet, german chocolate, and chocolate cake with pecans.  So, I figured I would tantalize my taste buds and make a Raspberry Lemon Coconut Cake for a twist on just plain coconut cake. This is my jazzed up rendition of my Grandmothers cake and I must say its the bomb.com!

Ingredients
Duncan Hines Lemon Supreme Cake Mix
4 Large Eggs
1 1/3 Cups of Milk
1/3 Cup of Butter
1 tsp of Vanilla
1/2 Cup of Raspberry Seedless Jam (You can add more if you desire)
1/2 Cup of Coconut
1 Package of Raspberries
Lemons

Lemon ButterCream Icing
1 Cup of Sugar
4 Large Egg Whites
3 Stucks of Unsalted Butter (room temperature)
1/4 Cup of Fresh Squeezed Lemon Juice
1 tsp of Pure Vanilla Extract

Pre-heat your oven to 350 degrees. Follow the Directions on your Duncan Hines Lemon Supreme Cake mix box. The only difference is you will be substituting water for milk, butter for oil, and 4 eggs instead of 3 eggs. Mix ingredients according to the box directions. Spray your round cake pans with pam and line with parchment paper. You will need to cut your parchment paper in a circle to fit into your round cake pan. Evenly pour your cake batter into your pans and bake for 20-25 minutes according to the box directions. You will want to stick a toothpick in the center of the cake and if it comes out clean upon removing it then your cake is ready to remove from the oven. Allow, your cakes to cool while preparing your lemon buttercream icing.
To prepare the Lemon Buttercream icing you should combine the sugar and egg whites over a double boiler whisking until the ingredients are blended and sugar is melted. You can create a double boiler by placing a bowl on top of a pot with boiling water on the stove top. Make sure you are whisking constantly and when the sugar is melted remove from stove and whisk until you have a glossy meringue. Pour into your bowl with hand mixer or stand mixer beating for a few minutes. Then add your butter one stick at a time beating for a total of 8-10 minutes. It will appear lumpy but don’t fret it will soon pass this lumpy phase and become a velvety texture. Once its smooth and and the texture of buttercream icing stir in your lemon juice and vanilla and you are ready to frost.
Take your bottom layer of cake that’s cooled and spread your raspberry jam on. Next, put some of your lemon buttercream icing into your piping bag and pipe your icing in circles starting in the center until you have covered the raspberry jam. Add your top layer of cake and spread on your remaining icing (until smooth all sides), sprinkle with coconut, and line with raspberries. WOWZERS its RICH & DECADENT!

Raspberry Lemon Coconut Cake

Raspberry Lemon Coconut Cake

Raspberry & Lemon Buttercream Icing

Raspberry & Lemon Buttercream Icing

Raspberry Lemon Coconut Cake

Raspberry Lemon Coconut Cake

“Pretty Bitches Can Cook Too”
Keep it Fun, Keep it Simple, & Keep it Spicy!
Discover the Inner Kitchen Diva in YOU!

Thanks Bitches! XO

myname

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Pink Lemonade Pie

National Bake a pie day last week led me to make a “Pink Lemonade Pie” (sorry for the late post) and boy am I glad the vote was for this particular pie. It was so rich and decadent! I say “was” because it lasted less then 24 hours! The beauty of the pie besides the flavor it packed, was just how simple it was to make with only 10 minutes of bake time. Your guest will swear its bakery made just by looking at the three precise pretty layers of the pie. There is a layer of crust, a layer of pink lemonade filling, and a layer of whip cream sprinkled with coconut. All of which are homemade from scratch! Wowzers!
Note: You can make this pie also by substituting reduced fat and sugar free products if it tickles your fancy!
Also, you will need a spring form pan (you can purchase at any kitchen store) it allows you to pull it away from the pie without upsetting the layers.
Ingredients

Crust
1 1/2 Cups of Graham Crackers (I used reduced fat only b/c they were out of the regular)
1/3 Cup of Sugar
4 tbsp of butter
Take your graham crackers and place in a ziploc bag then take a rolling pin and crush them into crumbs. Mix your crumbs, sugar, and melted butter into a 9″ spring form pan. Press the crumbs in the pan by using the bottom of a round glass. Press up the sides of the pan and firmly into the bottom. Place in a 35o degree oven for 10-12 minutes.

Filling
1 8oz Package of Cream Cheese (softened)
3/4 Cup of Pink Lemonade Concentrate (frozen section)
2 tbsp of Fresh Squeezed Lemon Juice (I don’t like using bottled lemon juice on anything)
1 14oz Can of Sweetened Condensed Milk
Red Food Coloring
Using your electric hand mixer or stand mixer mix your cream cheese and sweetened condense milk until there are no lumps. Next, add your pink lemonade concentrate and lemon juice until well blended. Once, everything is mixed well add drops of your red food coloring stirring and adding until you reach your desired color. Then pour the mixture into your spring form pan on top of the crust and pop into the freezer while you make your topping.

Topping
1 Cup of Heavy Whipping Cream
3 tbsp of Sugar
1 tsp of Vanilla Extract (use a high quality vanilla)
You can purchase your vanilla from any high end kitchen store or order online. I like to use Nielsen-Massey brand which has a pure vanilla bean paste. You can see the black dots in it just as if it were from the bean itself. It packs a powerful punch and rich in vanilla flavor versus the imitation stuff. Spend the few extra dollars for the real vanilla paste it last a long time and you will enjoy your desserts that much more!
Using your electric hand mixer or your stand mixer (clean your bowl well) pour your heavy whipping cream and whipping it until its stiff. Add your sugar and vanilla during the process of it whipping it. Once you have created your homemade whipped cream topping pull the pie from freezer and pour it on top. Sprinkle with your coconut topping below and place back into the freezer until firm. (3 to 4 hours)

Coconut Topping
1/4 Cup of Shredded Coconut
Red Food Coloring
Place in a ziploc bag and add a drop or two of the food coloring and seal & shake until you reach your desired color. Then sprinkle on top.

It seems like a lot of steps but its quite simple! If  you allow it to freeze fully you will get beautiful slices.  Take a wet and warm knife to slice for clean slices and serve! Your mouth will have a burst of flavor from the sweet crust, to the tart bite of the pink lemonade, finished with a creamy sweet taste of whipped topping. I’m sad mine is gone! 😉

Pink Lemonade Pie

Pink Lemonade Pie

Slice of Pink Lemonade Pie

Slice of Pink Lemonade Pie

“Pretty Bitches Can Cook Too”
Keep it Fun, Keep it Simple, & Keep it Spicy!
Discover the Inner Kitchen Diva in YOU!

Thanks Bitches! XO

myname

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Filed under Sweet Treats

Chocolate Salted Caramel Crinkle Cookies

I felt like getting chocolatey wasted and these cookies came to mind! They have a thin crinkled crunchy layer on the outside and moist inside almost like a brownie with some ooey gooey carmel goodness! The sea salt adds a nice touch of salty meets sweet which to me adds the perfect combination. I’m a sucker for anything sweet and salty! When I go to the movies I like to order popcorn and peanut m&m’s and mix it all together so that I get that combination of amazingness. I don’t think you will be disappointed! 🙂

Ingredients
1 1/2 Cups of All-Purpose Flour
1 1/2 tsp of Baking Powder
1/2 Cup + 2 additional Tbsp of cocoa powder
1/4 tsp of Salt
10 tbsp Salted Butter (room temperature)
1 Cup of Sugar
1/2 Cup of Light Brown Sugar
2 Large Eggs
1 1/2 tsp of Vanilla Extract
2 Dozen Caramels or Rolos
Sea Salt
3/4 Cup of Powdered Sugar

Heat oven to 350 degrees. Mix together flour, cocoa powder, baking powder, and salt in a large bowl and set aside. In a separate bowl with a hand electric mixer or a electric stand mixer whip together butter, sugar, and brown sugar on med-high speed until fluffy for 3-5 minutes. Add in eggs one at a time. Mix in vanilla. Now start adding dry ingredients on a low speed until everything is slowly combined. Scoop dough out 2 tbsp at a time and roll into a ball. Press one caramel or rolo (or both if you dare) into the center, sprinkle with coarse sea salt and reshape into a ball. Make sure the caramel or rolo is completely covered. Roll in powdered sugar and bake on a greased or lined baking sheet in preheated oven for 10-12 minutes. Allow to cool for 10 minutes and sprinkle with powdered sugar and store in air tight container. I can assure you that they if you have any chocolate lovers in your household they won’t last very long! These cookies are scrump-licious!

crinklecookies3

crinklecookies

crinklecookies1

crinklecookies2

“Pretty Bitches Can Cook Too”
Keep it Fun, Keep it Simple, & Keep it Spicy!
Discover the Inner Kitchen Diva in YOU!

Thanks Bitches! XO

myname

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White Chocolate Gooey Bars

My love for desserts led me to this decadent ooey-gooey treat! I’ve seen some people refer to this as a White Chocolate S’more but because of the cake portion of its more like a White Chocolate Gooey Cake Bar! The ingredients and recipe are easy and to the point. No major measuring or clean up involved which makes it a favorite of mine. I sometimes do not want the messy kitchen and recipe that requires 5 measuring cups, 2 bowls, and and a baking dish to clean up just to have something sweet to eat. So, make sure you file this one under easy-go-to dessert. No fuss, No mess! 🙂

Ingredients
1 Box of Yellow Cake Mix
Graham Crackers
1 Bag of Mini Marshmallows
1 Can of Sweetened Condensed Milk
1 Bag of White Chocolate Morsels
1 Stick of Butter
1 Egg
In a bowl mix your room temperature butter, egg, and cake mix with a spoon or hands until its a clumpy doughy mixture. Spray your 8×8 baking dish heavily with pam or grease it with butter. Then press half of the dough into the bottom of your baking dish and layer with graham crackers. Pour your white chocolate morsels on top of the layer of graham crackers. Pour your bag of mini marshmallows on top of your layer of white chocolate morsels. Take the rest of the dough mixture and place on top of the marshmallows (pressing it down and spread it as evenly as possible over the marshmallows). Last, but not least drizzle a 1/2 cup of sweetened condensed milk on top of your dessert and bake at 350 degrees for 30 minutes. Allow to cool for 10 minutes and ENJOY these SUPER SWEET INDULGENT TREATS!

whitechocolategooeybars2

whitechocolategooeybars

whitechocolategooeybars1

“Pretty Bitches Can Cook Too”
Keep it Fun, Keep it Simple, & Keep it Spicy!
Discover the Inner Kitchen Diva in YOU!

Thanks Bitches! XO

myname

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Buckeye Balls

Last but not least the Buckeye Balls! If you like reese’s peanut butter cups  then you will love these peanut butter and chocolate balls of yumminess!

Ingredients
1 1/2 Cups of Jif Creamy Peanut Butter
1/2 Cup of Margarine (room temperature)
1 tsp of Vanilla
1/2 tsp of Salt
4 Cups of Powdered Sugar

Coating
1 Cup of Chocolate Candy Coating
2 tbsp of Crisco All-Vegetable Shortening
Mix peanut butter, butter, vanilla and salt in large bowl with electric mixer until blended. Add powdered sugar by the 1/2 Cup until blended well. Roll into 3/4 inch balls and refrigerate for at least 20 minutes. Next, melt chocolate and shortening in a microwave-safe bowl. Microwave at 30 second intervals until melted. Lay out wax paper. Place a toothpick into each ball and dip individually leaving 3/4 of the peanut butter ball showing and place on the wax paper to harden. Smooth over the toothpick holes and place in refrigerator to harden chocolate completely. Then place in air tight container. Super rich and super yummy!

buckeye balls

buckeyeballs1

“Pretty Bitches Can Cook Too”
Keep it Fun, Keep it Simple, & Keep it Spicy!
Discover the Inner Kitchen Diva in YOU!

Thanks Bitches! XO

myname

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Filed under Holidays, Sweet Treats

Watergate Salad

This has been a staple at Thanksgiving since I was crawling! It’s simple and I love all the flavors of the pudding and the cool whip with the marshmallows ….Mmmmmmmmmm! Easy as 1,2,3 and its low fat (its the only low fat dish I make at Thanksgiving). Mix 1 package of jell-o pistachio sugar-free-fat free pudding, 1 80z can of crushed pineapple, 1 cup of low -fat yogurt (I like greek gods honey yogurt or you can use vanilla), and 1 tub of sugar free cool whip! Stir well and add a handful of marshmallows and nuts (optional). Then let chill for at least an hour. 🙂

“Pretty Bitches Can Cook Too”
Keep it Fun, Keep it Simple, & Keep it Spicy!
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Thanks Bitches! XO

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Pumpkin Chocolate Chip Cookies

I have been pumpkin crazed lately with it being fall and Thanksgiving! I just can’t seem to get enough pumpkin and these pumpkin chocolate chip cookies are delicious! They are soft with just a hint of pumpkin, spice, and chocolate and they have quickly ranked up there with one of all time favorite cookies. (Recipe courtesy of food network: George Duran)
Ingredients
1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups (12-ounce bag) milk chocolate chips, not semisweet
Nonstick cooking spray or parchment paper
Directions
Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.
Mix  butter until smooth. Mix in the white and brown sugar a little at a time until the mixture is light and fluffy. Beat the eggs, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter a little at a time. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for a few minutes and place onto a cool pan or plate!

“Pretty Bitches Can Cook Too”
Keep it Fun, Keep it Simple, & Keep it Spicy!
Discover the Inner Kitchen Diva in YOU!

Thanks Bitches! XO

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