Sunday, March 22, 2009

Super Fab Angel Cake

Hi foodies how are you ? Here is a super easy super delicious recipe that can be made anytime. tastes so great and is so fast you will love making this. so enjoy foods .




Angel Food Cake
1 cup Cool-Whip
1 20oz. can crushed pineapple in juice not drained
1 pkg. Jello vanilla pudding
8 large strawberries (for decorating the top)

Slice cake, horizontally, into thirds. In a bowl, combine pudding mix, pineapple with juice, and cool-whip. Spread between the layers of cake including the top. Garnish top with strawberries

Wednesday, March 18, 2009

Boston Cream Pie

Hey foodies how are ya! Im enjoying a wonderful day here in my home town of Jersey City NJ about to make my family a wonderful dessert for dinner. A fabulously delicious boston cream pie.
Its one of my daughters favorite desserts. So since she requested it today I decided to post my recipe. Try this recipe its quick, easy, and you will enjoy. Till tomorrow foodies,


Sweetsister 01

Boston Cream Pie


1-1/4 cups flour
1 cup sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/3 cup shortening
1 egg
1 teaspoon vanilla

Mix dry ingredients, then add shortening, milk and vanilla. Beat 2 minutes then add egg and beat 2 more minutes. Pour into 8-inch round layer pan. Bake at 350° for 35-40 minutes. Allow to cool. Split cake to make 2 thin layers. Fill layers with Cream Filling. Spread top with Chocolate glaze. Refrigerate any remaining cake.

Cream Filling

1/3 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1-1/2 cups milk
2 egg yolks, slightly beaten
2 teaspoons vanilla

Blend sugar, cornstarch and salt in medium saucepan. Combine milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir
1 minute. Remove from heat; stir in vanilla. Cool to room temperature.

Chocolate Glaze

2 ounces unsweetened chocolate
3 tablespoons butter
1 cup powdered sugar
1 teaspoon vanilla
2 tablespoons hot water

Melt chocolate and butter over low heat. Remove from heat; stir in sugar and vanilla. Mix in about 2 tablespoons hot water, 1 teaspoon at a time, until glaze is of proper consistency.

Tuesday, March 17, 2009

Toffee Cheesecake with Caramel Sauce

Hi foodies how are you? I've missed you all so much !!! I'm back and for all my special foodies i have a scrumptious recipe for a Toffee cheesecake with caramel sauce what could be better than that! Don't worry foodies i will be back tomorrow with more delectable dessert recipes until then,

Chocolate Kisses !




1 1/2 c. graham cracker crumbs
6 tbsp. unsalted butter, melted
1/4 c. firmly packed dark brown sugar


2 lbs. cream cheese (room temperature)
1 1/2 c. sugar
5 lg. eggs (room temperature)
2 1/2 tsp. vanilla extract
2 tsp. fresh lemon juice


1 1/4 c. sugar
1/2 c. water
1 c. whipping cream
1/2 c. (1 stick) unsalted butter, cut into sm. pieces (room temperature)
1 tsp. vanilla extract
3/4 c. whipping cream
2 tbsp. sugar
3 (1.4 oz.) toffee candy bars (such as heath bar), broken into pieces

For Crust:

Preheat oven to 350 degrees. Lightly butter inside of 9 inch diameter spring-form pan with 2 3/4 inch high sides. Combine crumbs, butter and brown sugar in small bowl. Press crumbs over bottom and 1 inch up sides of pan. Refrigerate crust.

For Filling:

Using electric mixer, beat cream cheese in large bowl until fluffy. Add sugar and beat until smooth. Beat in eggs 1 at a time. Mix in vanilla extract and lemon juice. Pour filling into prepared crust. Bake until cake rises about 1/2 inch over rim and center moves only slightly when pan is shaken, about 1 hour 15 minutes. Cool on rack. (Cake will fall as it cools, sinking in center.) Cover and refrigerate until well chilled, at least 6 hours. (Can be made 1 day ahead.)
For Topping:

Heat sugar and water in heavy medium saucepan over low heat, stirring until sugar dissolves. Increase heat and boil without stirring until mixture is rich caramel color, occasionally swirling and washing down sides of pan with brush dipped into cold water, about 8 minutes. Reduce heat to very low. Add cream (mixture will bubble up) and stir until smooth. Mix in butter. Cool slightly. Mix in vanilla. Using small sharp knife, cut around sides of pan to loosen cake. Release pan sides. Pour 2/3 cup caramel sauce into center of cake. Cover remaining caramel sauce and let stand at room temperature. Chill cake until caramel topping is almost set, about 2 hours. (Can be prepared 8 hours ahead.) Whip 3/4 cup cream with 2 tablespoons sugar in medium bowl until firm peaks form. Spoon cream into pastry bag fitted with star tip. Pipe cream decoratively around edge of cake. Arrange toffee pieces in whipped cream border. Refrigerate serving. Cut cake into wedges. Serve, passing remaining caramel sauce separately.