Learn Desserts

Wow, do we love everything that is vanilla?  Yes, we do!  Some people dream in color, my husband and I dream in vanilla…even my bedroom walls are painted a light vanilla cream color.  So, my favorite cupcakes must be, of course, vanilla.  Or rather, vanilla bean!  I go out, a lot.  I eat a lot.  And I have not found a vanilla bean cupcake that can even touch this recipe!

When I do go out to try a cupcake for the first time, it goes through a taste test that I am sure it is totally unaware of.  I certainly wouldn’t want to hurt any cupcakes feelings.

First:The cupcake must be made from scratch. (Don’t worry, I can tell!)

Second:The cake-meat (as I like to call it) must be moist.

Third: It has to have great frosting.

And Forth:  It must have a truly vanilla taste.  I’m just saying, I want to see little vanilla beans scattered about in the cupcake and frosting.

I’m not hard to please, I just know what I like.  If they want my business, that little cupcake better measure up!

Oh well, I know where I can find just what I am looking for, yep, that’s right.  I can make it myself, and so can you.

Are you ready?  Here we go!

You will need:

Two cupcake or muffin pans,with a total of 24 cupcake wells

24 cupcake liners, color and design of your choice (one of my favorite things about making cupcakes is picking out my cupcake liners, I am a collector…

2 1/2 cups organic all-purpose flour

1 teaspoon Rumford baking powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt

3 large farm fresh or organic eggs

2 cups of granulated sugar or xylitol

1 cup of vegetable or corn oil

2 teaspoons pure vanilla extract

1 to 2 teaspoons vanilla paste or 1 large vanilla bean scraped in

1 1/4 cup sour cream, organic or regular

First, preheat your oven to 350 degrees.

Now, sift your flour, baking powder, baking soda and salt all into a mixing bowl and set aside for now.

Break you eggs individually in a glass bowl.  Then add them one at a time into an electric mixer set on medium speed, beat the 3 large eggs for a couple of minutes.

A Dessert Sweetie Side note: I have to tell you, that I really like my artisan mixer, by Kitchen Aid.  I used to think that I wanted something else, until I found a scraper beater that fits the artisan Kitchen Aid mixers.  Now,  I never have to scrape the sides of my mixer anymore.  Wow, what a time and energy saver!

When your have whipped your eggs until light and fluffy add the two cups of sugar and mix until lightened and fluffy, again, making sure they are not grainy, about 2 minutes.

Mix in the oil, vanilla extract and vanilla paste or beans, until well blended.

Next blend in the sour cream. (This what helps make your cupcakes moist, I discovered this little secret when designing my Sour Cream Strawberry Bread recipe!)

Last, but not least, add the flour mixture and mix until you have a nice smooth cupcake batter.

You choose how best to fill your cupcake liners.  Here are two of my favorite ways.

Option 1: Use a large scoop with a release.

Option 2: Fill a ziplock bag with batter and snip the corner of the bag while holding your finger over the hole until you reach the cupcake well(in which you have already put your cupcake liners) and in between cupcake wells.

Bake in your preheated oven for 20 minutes or so.  You can use the toothpick test to check the cupcakes if you are uncertain if they are finished baking.

I let my cupcakes cool for a few minutes and put a plastic bag over them if I don’t intend to frost them right away.  This keeps the tops moist until ready to frost.

I personally love to top these lovely cakes with my cream cheese frosting recipe.  I do add some vanilla paste taste, or I scrape a vanilla bean into my frosting.  You can also sprinkle clear vanilla crystals over the top for a picture perfect presentation.

You might be wondering why a recipe for banana bread is doing in a Learn Desserts web site.  The fact is this banana bread recipe is so delicious it deserves dessert status!  I like to top it off with a heavenly cream cheese drizzled icing.  Oh my, where are my bananas when I need them?

Once, while I was doing a decorative painting job at a friends house, I was offered banana bread during my break.  The banana bread was so good, I had to ask for the recipe.  Of course she shared with me her recipe, to which I have made a few little changes that have finally resulted with this version.

It has always been hard for me to call this banana bread, well, “banana bread” when offering it to someone.  It should be called “banana cake”.  But, “banana cake” evokes a whole different connotation in my mind.  Banana cake might be flat and soggy cake and possibly polluted with artificial banana flavoring or something equally gross that burns my throat, yuck!  This recipe is anything but!  It is a wholesome, nutritious(except for the sugar content), very delicious and satisfying snack cake or dessert cake.

Along with the recipe she also gave me another hunk of banana bread, (umm,or do I mean) banana cake?  You be the judge!

You will need:

1 cup butter, softened

2 cups granulated sugar

4 eggs (I prefer farm fresh or organic)

2 teaspoons vanilla

6 mashed ripe bananas

4 cups of all purpose flour

2 teaspoons baking soda

1 teaspoons salt

1/2 cup whole milk or buttermilk,(even better)

2 cups chopped pecans

cinnamon to taste (lots and lots!)

1/4 teaspoon nutmeg

Preheat oven to 350 degrees.

With an electric mixer, cream the room temperature softened (not melted) butter until it is light and fluffy and slightly changes color.  Now add the granulated sugar.  Continue to beat until mixture is not grainy, but light and fluffy.

Now, begin adding eggs, one at a time.  I like to break my eggs one at a time in a seperate little bowl to make sure they are ‘good”eggs.  This step also ensures that you do not get any egg shell pieces in your batter.  Remember to make sure you beat each egg into your mixture one at a time.

Blend in vanilla and 6 mashed bananas.  Set aside.

Sift together your all purpose flour, baking soda, and salt into a separate bowl.  Now, add half of this flour mixture to your creamy mixture.  Mix thoroughly.

Add the 1/2 cup of buttermilk.  In a pinch you can use whole milk and you can even convert your whole milk in to “buttermilk” by adding 1 teaspoon vinegar to your milk and heating it in the microwave for about 15 seconds or until it looks a little clabbered (the look of buttermilk).  Blend together, just until incorporated.

Add the rest of the dry flour mixture. Incorporate.  Add the chopped pecans, mix in.

Scrap the batter into two loaf bread pans or one bunt pan.

Bake at 350 degrees for 55 minutes or until done in the middle when checked with a toothpick.

How to check to see if a cake is done using a toothpick:

When you are not sure if your cake or cupcakes are done, you can easy check them using the old toothpick test.  Simply grab a well made potholder, yes there are some potholders that are not worth having in your kitchen, slide out the oven rack that the cake is on and insert the toothpick in the thickest section of your cake.  Remove toothpick.  If it has any moist cake batter on the toothpick you need to give it a while longer in the oven.  The reason I like to leave the cake on the oven rack and not remove it totally, is because if the cake is not finished baking in the middle, moving the cake could cause it to fall in the middle.  So, be very careful and only start checking the cake when you think is really done.

Refer to my recipe for Cream Cheese Frosting for a great way to top off this dessert!

I actually have two favorite candy bar pie recipes.  They are both really good tasting pies.  The first one I am sharing with you is a little faster to put together than the second, however I think you might enjoy making both so you can decide which one is your favorite recipe. They are both such versatile pie recipes because you are free to chose your favorite candy bar to chop up and put into the pies.  One of my favorite candy bars is peanut butter cups, so I will list peanut butter cups as the candy bar to put into this first recipe.  Just simply replace with 2 chopped tablespoons of your favorite candy bar.

If you think pies are too tricky to make, you can relax.  These recipes are super easy pies and oh so delicious!

You will need:

1 1/2 cups of cold milk

1 package (3.9 ounces) instant chocolate pudding mix

1 cup plus 2 tablespoon chopped peanut butter cups, divided

1 carton (8 ounces) frozen whipped topping, thawed

1 chocolate crumb crust (8 or 9 inches)

In a bowl, whisk the milk and pudding mix for 2 minutes.  Let stand for 2 minutes or until soft-set.  Fold in 1 cup of chopped peanut butter cups.  Fold in whipped topping.  Spoon into crust.  Cover and freeze for 6 hours or overnight.

Remove from the freezer 15-20 minutes before serving.  Garnish with remaining peanut butter cups.

Yields: 6 to 8 servings.

You can also substitute different flavors of pudding mix and candy bars, such as butterscotch pudding and Butterfinger candy bars.

Pie tip:  You can offer slices of pie embellished with a dollop of whipped topping.

My little clan loves homemade whipped topping.  Recipe below.

Homemade Whipped Topping

2 cups ultra-pasteurized whipping cream

1/2 cup powered sugar

Simply beat whipping cream using an electric mixer on high until pretty firm and fluffy.  Then turn off mixer and add powered sugar and stir only until blended.  Ready to serve.

I like to put the whipped topping in a cake decorating tube to make a beautiful dollop on top of each slice served.

#2 Candy Bar Pie ~ I like to call this one: Chocolate Mousse Pie

1 milk chocolate candy bar, preferably with almonds (7 ounces)

16 large marshmallows

1/2 cup whole milk

2 cups whipping cream, whipped

1 pastry shell, baked or graham cracker or chocolate crumb crust (8 or 9 inches)

Place the candy bar, marshmallows and milk in a heavy saucepan; cook over low heat, stirring constantly until chocolate is melted and mixture is smooth.  Cool.  Fold in whipped cream; pour into crust.  Refrigerate for at least 3 hours.

Yields: 6 to 8 servings.

Crust Option:  I have found a tastier crust than a graham cracker crust.  It is a crust made with Pecan Sandie Cookies!  Here is how you do it!

Take 15 cookies and put them into a food processor and grind them up.  Pour into pie plate.  Melt 3 tablespoons of butter in microwave.  Pour over ground up cookies.  Add 1/3 cup granulated sugar.  Stir with a fork and pat down into place.  Place in 350 degree oven and cook for 10 minutes.  Take out and let cool.  Now it is ready for whatever filling you are using.

Now, I’m not saying these are the best chocolate chip cookies in the world…but they are the best chocolate chip cookies I have ever baked up!

When I first met my husband, in February of 1984, one of the first things he told me about himself was that he was looking for a girl who could make really good chocolate chip cookies.  So, to impress the man of my dreams, I set out to create the best chocolate chip cookies in the world!  I have since learned that what ever originally attracted your mate to you, will keep them attracted to you.  I guess this may be so, because to this day, I think he just likes me for my chocolate chip cookies!  Hee-Hee!

Now, the following is honest to goodness way I make my cookies.  No apologies.  If you want an average chocolate chip cookie, then just follow an everyday chocolate chip cookie recipe.  If you want the best chocolate chip cookies then you have to go the extra mile to get the best.

I like to incorporate whole grains into my dessert recipes any time I can, because it incorporates fiber into our diet and provides an added texture you just do not find in refined flour.  I invested in a Whisper Mill to grind up wheat berries I by at my local health food store.  I buy my berries in a 25 lb. bag and put them into freezer bags and freeze all but one of the bags.  I keep ground wheat in the Whisper Mill canister for my daily baking needs.

Another healthy secret I have is that I use Rumford Baking Powder because it is aluminum free.   Aluminum is supposedly bad for our health.  So, I try to cook without it.  Rumford Baking Powder is readily available at your local health food markets and sometimes regular grocery stores.

Here is what you will need:

2 1/4 cups freshly ground wheat berries (or you can substitute with half all purpose flour and half whole wheat flour)

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon sea salt (I prefer a sea salt with the minerals in it)

1 cup (2 sticks) of real unsalted butter, softened

3/4 cup granulated sugar

3/4 cup firmly packed brown sugar (light)

1 teaspoon pure vanilla extract

1/2 teaspoon vanilla paste (optional)

2 large farm fresh eggs or organic eggs

1 1/2 cups Ghirardelli Semi-Sweet Chocolate Chips

1 cup chopped pecans

1/4 cup old fashioned oatmeal (optional)

First, preheat your oven to 375 degrees Fahrenheit.  Have ready 2 ungreased cookie sheets.  I prefer baking my cookies with stoneware for even baking.

Now, combine dry ingredients together by sifting flour, baking soda, baking powder, and sea salt into a mixing bowl; set aside.

Using an electric mixer on high speed, cream the butter until light and fluffy.  Add the granulated sugar and brown sugar until well incorporated.  Add the eggs and vanilla flavorings and mix until blended.

Now you are ready to add your flour mixture.  I like to use a wooden spoon or spatula to for this step.  Add the oatmeal (if desired) and the Ghirardelli Semi-Sweet Chocolate Chips and pecans.  Just stir until blended.

I use a medium stainless steel scoop to scoop up some dough and gently using my hands, I mold dough into balls and place each one onto the cookie sheet.  Leave at least 1 1/2 inches between rounded dough balls.

You are now ready to bake the cookies until golden brown.  It takes somewhere between 8 to 10 minutes depending on what type of cookie sheets you are using.  Just keep an eye on them after 8 minutes of baking.  Take them out when they begin to brown.  Let cool on wire racks before transferring them to serving plates.

Don’t forget your glass of milk!

Are you in a pinch and need something quick and easy to take to a potluck on some other type of get together?  Have I got the recipe for you?  Easy Pecan Squares!  They have the look of brownies and the taste of a pecan pie!  How cool is that?  This recipe has been a lifesaver for me as a lat minute “Oh, what shall I make?” dessert.

You will need:

1/2 cup butter, melted

2 cups brown sugar

2 eggs

1 cup flour, all purpose

2 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon vanilla

1 cup chopped pecans

Combine butter and brown sugar, beat until will blended.  Add eggs, beating well, combine flour, baking powder and salt; add to sugar mixture.  Mix well.  Stir in vanilla and pecans.  Spoon batter into greased and floured 13by 9 by 2 inch pan.  Bake at 350 degrees Fahrenheit. for 30 minutes or until golden brown and doesn’t move in the middle when slightly moved.  Sprinkle immediately with powdered sugar.  Let cool completely (they will fall in the center somewhat) and cut into 2 inch squares.  Umm, umm good!

Well, I told you they were easy!  I have received so many complements from these yummy little squares.  One time I took this recipe to potluck.  Everybody was asking “Who brought the brownies?”  I didn’t know they were talking about my easy pecan squares so I wasn’t really paying attention until someone directly ask me, as she was holding one in her hand, if I made these.  I said “Oh, those, yes I made them but they aren’t brownies at all, they are Easy Pecan Squares.  Everybody wanted the recipe!  I love to share great recipes with family and friends.  It feels like I am giving a little gift from my kitchen to them and you know what?  I am!

I have a little secret to share with you, if you have the time.  I love vanilla beans!  Well, that’s not really the secret.  I love vanilla beans, but I don’t always have them on hand.  However, I love what the beans do to recipes that simply call for vanilla.  I have found something you may not know about, it is pure vanilla bean paste.  When a recipe calls for vanilla, sometimes, if I am in a real vanilla mood, I pour in a little pure vanilla bean paste.  It has all the flavor and texture of adding a real vanilla bean, even when I don’t have one or I am in a hurry and can’t take the time it takes to cut and scrape a vanilla bean into my recipe.

The paste I recommend is Madagascar Bourbon Pure Vanilla Bean Paste put out by Nielsen-Massey Vanillas, Inc.  I usually have to go to a higher end grocery market to find it.  But I think it is worth keeping in my baking pantry.

So, yes, I do add about 1 teaspoon of pure vanilla bean paste to this recipe.  No, it isn’t necessary, but I love it!

A traveling tip:  Since I love to take this recipe to potlucks and other events and I am usually in a hurry when I make it, I decided to get a baking dish, the size recommended above, with a lid.  It’s a great grab and go idea.  Happy baking!

Strawberries make me smile, how about you?  I can remember sneaking into my great grandpa’s strawberry patch by crawling on my belly and snatching a few berries now and then.  Every time I eat strawberries it takes me back to those belly crawling days!  If you don’t care for strawberries, I suppose you could substitute with some other fruit, if desired.  But I have never before considered such a thing, as I am so strawberry crazy.

This French Strawberry Pastry recipe is great for dinner parties, or any event or excuse you can find to make them!  They really look quite gourmet but the secret is, they are so easy to make!

The quality of your strawberries is very important, as with any recipe, if you want a high quality delectable result, you must choose your fruit and your other ingredients with this in mind.

Here is the kicker tip for this recipe…You must and I mean must choose frozen puff pastry sheets for this recipe!  Please, do not substitute with phyllo dough pastry.  Phyllo dough pastry is not the same thing as puff pastry!  This will literally ruin this particular recipe.

Shopping List:

1/2 package (17.3) frozen puff pastry sheets (You will only need 1 sheet)

3/4 cup chopped pecans

2 tablespoons of light brown sugar

3 to 4 tablespoons of butter

2 tablespoons granulated sugar

8 ounces of sour cream

1/2 cup powdered sugar

1/4 teaspoon French vanilla extract

1 1/2 cups whipped topping

At least 12 large beautiful strawberries

Let’s get started:

First, preheat your oven to 400 degrees Fahrenheit.  Unfold thawed puff pastry dough onto a baking sheet.

Melt butter in a hot skillet.  Add the pecans.  Stir just until they are heated through and a little toasty.  Add the brown sugar and stir.  Remove from heat and let cool for a few minutes.  Sprinkle half of this toasted nut mixture over the puff pastry dough.  Gently press the toasted nut mixture into puff pastry dough.

Now for step two:

Cut dough into 12 equal sized squares. (I like to use a pizza cutter)  Spread squares evenly over baking sheet.  Place baking sheet in heated oven for 15 to 17 minutes or until puffed pastry squares are barely golden brown.  Take the baking sheet from oven and let them cool completely.

Combine sour cream, french vanilla flavoring, and powered sugar together in a bowl.  Fold in whipped topping and set aside.

Wash and decap strawberries.  Gently dry with paper towels to remove excess water.  Slice strawberries and set aside.

Now you are going to separate each completely cooled puff pastry square by pulling off the top of each one like you would separate a hamburger bun.  Now you are going to layer ingredients sandwich style.

First, take half of the strawberries and place them onto the bottom of each puff pastry square, now put approximately 2 tablespoons of sour cream mixture and sprinkle with remaining toasted pecan mixture and then finish off each “sandwich” with the top of a puff pastry square.

Optional, you can leave the pastries as they are or you could get fancy and add melted chocolate drizzle over the top!  Just melt some chocolate chips in a microwave safe dish.  Let cool slightly, then pour into a zip lock bag.  Cut small corner off and drizzle over French Strawberry Pastries!

It is best to serve immediately.  I have actually made these and then chilled them for a good hour before serving and they were just fine.

You can serve these pastries on a cake plate or any food safe platter you choose.

When I purchase my white chocolate mocha at Starbucks, I always feel like something is missing.  Unless, that is, I go ahead and order a piece of Classic Coffee Cake!  Oh, yah!  Well, if you too are a big fan of that scrumptous coffee cake you can recreate it at home when ever you like.  As a matter of fact,  this recipe is way more moist than the one you can find at Starbucks!  Another benefit of making it yourself is the fact that it will be as fresh as your fresh brewed cup of coffee.

The Story of~ Granny Coffee Cake

An Old Sweet Fable

Many, many years ago there was a sweet little ol’ lady who lived in a road side cottage, all alone.  She loved to visit with and entertain neighbors, travelers and other passerby’s as often as she had the chance.  To her guests, she wanted to be able to offer them a delicious sweetmeat, as cake was then referred to as, to go with the tea or more often, the coffee she might have on hand.  Remembering a type of spongy cinnamon cake her mother used to make, and with a few secret ingredients, she came up with her own delicious version of a cinnamon cake to serve from her humble cottage.  Being of German decent, she decided to finish off her cake with a granule type of streusel topping.  Many of her guests were so impressed with the sweetmeat she shared with them, that the little ol’ lady, who many called Granny, began to have a reputation for her cakes, which she called Coffee Cake.  Local folks even started placing orders for the cake to take on their journeys or just to take home to enjoy.  After a while, she became known as “Granny Coffee Cake”.  So the next time you enjoy a cup of coffee and a piece of fresh coffee cake, remember to make a toast to “Granny Coffee Cake”.

For the Topping:

1 cup of flour (all purpose)

1 cup light brown sugar, firmly packed

1/2 cup butter, softened

1 teaspoon cinnamon

1/2 cup chopped pecans

For the Cake:

1 cup butter, softened

3/4 cup light brown sugar, firmly packed

1/2 cup sugar

2 eggs

1 1/2 teaspoons vanilla

2 cups all purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/3 cup milk

First preheat oven to 325 degrees.

Next, make the streusel topping, pronounced stroi-zuhl in German, by combining flour, brown sugar, 1/2 cup (one stick) softened butter and cinnamon in a medium mixing bowl.  The streusel mixture should have the consistency of moist sand.  Add pecans.

In a large bowl or in an electric mixing bowl, cream butter, brown sugar and mix until light and fluffy.  Add eggs(one at a time)mixing well, then add vanilla.

In a separate bowl combine flour, baking powder, and salt.  Add dry ingredients, a little at a time.  Now, add milk and mix well.  Spoon batter into a 9 x 13 pan, buttered and dusted with a light coating of flour, or use Wilton Cake Release.

Sprinkle crumb topping over batter be sure topping completely covers batter.

Bake cake for 50 minutes or until edgers begin to turn light brown.

Serving Tip:

You can serve this immediately or later at room temperature.

This would be awesome served at a tea party or when having a friend over for coffee or even as an after dinner dessert served with freshly brewed coffee.  “Cheers Granny!”

I don’t know about you, but my favorite pie is cake, chocolate cake, that is! I am not kidding; nothing says lovin’ like something chocolate from the oven. One of the best things about this recipe is that no one will ever guess this elegant dessert started with a handy boxed cake mix! The topping for this chocolate torte provides a nice mellow balance for the cake layers and also serves as a nice embellishment, especially when finished off with chocolate curls.

Great Baking Tips:
Be careful to use the best ingredients available. Saving a few pennies by buying a generic confectioner’s sugar, for example, may negatively affect your final product. Not to long ago, I did this very thing. I don’t even believe it was truly powered sugar! It looked and felt more like cornstarch. Yuck!

I am not saying that all generic brands are nasty, just be on your guard. Sometimes experience is the best teacher.

You will need:
1 cup firmly packed brown sugar
½ cup butter (no substitutes)
¼ cup whipping cream
¾ cup coarsely chopped pecans
1 package devil’s food cake mix (I prefer Betty Crocker)

Topping:
1 ¾ cups whipping cream
¼ cup confectioner’s sugar
¼ teaspoon vanilla extract
Chocolate curls (optional)

Directions:
In a saucepan, combine brown sugar, butter and cream. Stir over low heat until butter is melted. Pour into two greased 9 inch round cake pans. I like using a product like Wilton cake release. No need to grease and flour your baking pan - Cake Release coats in one step. Simply spread Cake Release lightly on pan bottom and sides using a handy pastry brush.

Now sprinkle with pecans; and set aside. Prepare cake mix according to package directions. (Remember to incorporate on egg at a time into your recipe.) Carefully pour batter over pecans.

Bake at 325 degrees for 35-45 minutes or until a toothpick comes out clean. Check to make sure your oven temperature is right because it can really mess up your baking by over cooking or under cooking your recipes.

Cool in pans for 10 minutes; now carefully invert onto wire racks to cool completely.

For topping, beat cream in a mixing bowl until soft peaks form. Add sugar and vanilla; beat until stiff. Place one cake layer, pecan side up on a serving plate. Spread with half of the topping. Top with second cake layer and remaining topping.

Garnish with chocolate curls if desired. You can store this torte in the refrigerator until you are ready to serve.

Serving Hints:
I like to have several cake stands on hand to choose from. Guess I just like having fun with it!

The best way to cut a round cake is to move in two inches from the outside edge and cut a circle. Then slice wedge pieces from within the circle about two inches wide.
NOTE: Six inch round cakes should be cut in wedge pieces without a center circle.
I like using a pie server for serving cakes cut in this fashion.

I get so much pleasure from whipping up easy dessert recipes. My friends call me the Dessert Sweetie! Oftentimes, I make desserts for those I love but mostly I just do it all for little ol’ me!

I want to help you be able to find pleasure in creating delicious and easy dessert recipes, too! Since the pleasure and satisfaction of creating desserts is as important as the final delicious results, I would like to share with you a few thoughts that will most certainly lead you to satisfying the Dessert Sweetie in you.

1. Easy Pecan Squares
2. Best Chocolate Chip Cookies
3. Holy Cow Chocolate Cake
4. Vanilla Bean Cupcakes
5. Candy Bar Pie
6. Mocha Layered Torte

Dessert Sweetie Tip:
I just love to set the mood in my kitchen for a cozy heart felt cooking experience. How about a little music in the background and a sweet smelling candle to warm up the atmosphere around you? I do believe the way we feel when we are cooking effects the outcome of our recipes.

Getting Organized
The first step to doing anything in an easy manner is to be organized. What could be more frustrating than needing an egg separator in the middle of a recipe and not being able to find it? Or, maybe you simply need to add the next flavored extract, only to find that you are completely out of vanilla extract. Sounds silly doesn’t it, but it won’t be very funny when it actually happens to you! It can delay or even ruin your dessert plans.

It is so easy to remedy this simply by planning ahead and having your ingredients organized where you can easy find them and within arms reach.

Two Easy Dessert Rules
Looking for easy dessert recipes doesn’t mean having to settle for ho-hum tasting desserts. Not even close! I really want you to remember my two easy dessert rules:

1. Use the ingredients I recommend or the highest quality you can find.
2. Follow my recipes to the tee.

If a delicious dessert is your goal, then use the freshest and finest ingredients. Sometimes cutting corners just doesn’t pay.

I have heard friends say, I tried your recipe and it just wasn’t the same as yours. With a little further investigation, I find out they compromised on the ingredients and sometimes changed the recipe by adding substitutes or even deleting ingredients they didn’t have on hand. Yes, substitutions are possible many times, but not a good idea when you are making a new recipe for the first time or maybe new to cooking altogether.

Or, as I would then find out, they just didn’t follow the directions in the recipe. Until you are really familiar with a recipe or are a very experienced Dessert Sweetie, I recommend following the directions in the order they are given. For example, a recipe might say:
Mix dry ingredients first and set aside. You really need to do this, because, if you don’t mix them separately, the baking powder will not get evenly mixed with the flour and salt and therefore you will not get the desired results for your efforts. This is not hard stuff! Just slow down and take one step at a time and you will be pleased when your dessert recipes turn out oh-so-good!

If you are looking for easy dessert recipes, it may be because of one of the two reasons mentioned above. In this case, it is so simple to become a Dessert Sweetie, just follow my easy dessert rules and you most certainly won’t go wrong!

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