Most of the time, I bake from scratch. But there are those times when you need a quick dessert. I always keep a couple of cake box mixes in my pantry and tada…we have super simple dessert bars! The marshmallow crème makes a tasty and easy topping – a bit of sweet to complement the tart lime flavor.
Coconut Key Lime Bars
- 1 box of Pillsbury Key Lime Cake Mix
- 2 eggs
- 1/2 cup of butter, melted
- 2 cups of sweetened flaked coconut
- 1 cup of marshmallow crème *
Preheat oven to 350°. Grease a 9 x 13″ pan.
In a large mixing bowl, combine the cake mix, eggs, butter and 1 ½ cups of coconut. Spread evenly in pan and bake for 19-20 minutes until a toothpick comes out clean and the edges turn golden brown. Let cool.
Sprinkle remaining ½ cup of coconut on a cookie sheet. Bake for 6 minutes, watching carefully until it is lightly toasted.
Spread marshmallow crème in a thin layer over the dessert bars and sprinkle with toasted coconut.
*note: could use fresh whip cream or Cool Whip as a topping
Layer baked goods in one container using Sweet Stackers! This stackable food storage system insert into major brand food storage containers. The trays are available in 4 sizes and the risers come in two sizes for either cookies or dessert bars. They can even be squeezed flat in between bars or brownies. Why not layer cookies and brownies in the same container?!
Stack the dessert tray over the bottom layer and they are ready to go!
Happy Halloween! It was a fun and festive day to spite it raining…all….day…long! A backup plan was needed just in case we couldn’t go trick-or-treating. I wanted to make a quick festive treat that my kids could enjoy if they weren’t going to bring home a huge bag full of treats. There was only one hour until the school bus would arrive home.
My preference is to bake from scratch, but I usually keep a couple of box mixes in my pantry for a spur of the moment dessert. I found a box of brownie mix and placed the brownie batter in a mini-muffin tin to make brownie bites.
While they were baking in the oven – I whipped up a white glaze using 1 cup of confectioners sugar and 1-2 tablespoons of water. Once the brownie bites were slightly cooled, pipe a dot in the middle surrounded by two circles. Then using a toothpick, pull the glaze from the center to the outer circle. This formed cute little spider webs.
But wait…the sun poked out of the clouds for just a few minutes to produce the most beautiful rainbow! It soon got ominous out again, but we were able to make it around the block to trick-or-treat. Then came home to a yummy treat!
Hope you had a Happy Halloween!!
My family and I had a relaxing afternoon picking raspberries at a local farm on Labor Day. It was definitely the peak picking time for the season after the heat and rain last week. The berries were so big and delicious! When we got home it was about time to start planning a BBQ dinner, but I wanted to whip up a quick dessert with our fresh picked berries. I remembered that I had received a message last week from the Meal Makeover Moms about a healthy cake with fresh fruit. Yes, I said it…healthy cake! Well, I was actually missing one main ingredient. I thought I had wheat germ in my fridge, but as it turned out I didn’t. Since I needed a 1/4 C of something, I added another whole grain – corn meal. Which I really enjoyed the moist cake with a little added crunch.
Raspberry Breakfast Cake
Makes 8 Servings
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
1/4 cup wheat germ or ground flaxseed1/4 cup corn meal
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg, beaten
- 1/2 cup plus 1 tablespoon granulated sugar, divided
- 1/4 cup canola oil
- 1/2 cup 1% low-fat milk
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 1 cup fresh raspberries
Preheat the oven to 400°. Coat a 9″ round cake pan with cooking spray.
Add the dry ingredients in a medium size mixing bowl. In another mixing bowl, whisk the egg, sugar, canola oil, milk, lemon juice and vanilla extract until combined. Add the wet ingredients over the dry ingredients and mix until just combined.
Pour the mixture into the pan and place the fresh fruit on top. Sprinkle the top with remaining tablespoon of sugar.
Bake for 20-22 minutes until a toothpick come out clean.
Let cake cool or serve warm. A scoop of ice cream or frozen yogurt is certainly a treat over the warm cake!
Love this recipe! So easy, so yummy…and perfect for a play date. I am pretty sure the kids liked it and I know the Mommies sure did! Thank you Pioneer Woman for a great recipe.
This recipe intrigued me because the filling can changed to any fruity jam or preserves. So depending on your mood or whatever jar of jam you have in your pantry, you most likely have all of the ingredients on hand. Though…it sounds like the strawberry is the best if you need a comfort food. They were hard to only eat one….perfectly sweet!
Strawberry Oatmeal Bars
- 1 3/4 sticks salted butter, cut into pieces
- 1 1/2 cups all-purpose flour
- 1 1/2 cup oats
- 1 cup packed brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 – 10 to 12-ounce jar strawberry preserves
Preheat oven to 350°. Grease a 9 x 13 inch pan.
Add the flour, oats, brown sugar, baking powder and salt to a large mixing bowl. Cut in the butter (using your hands, combine the butter into the dry ingredients) until it makes course crumbs. Spread half of the mixture into the greased pan, pushing it evenly and tightly into the corners. Add a layer of the jam over the oatmeal crumble, carefully spreading it with a knife. Then layer the remaining oatmeal crumble over the top of the jam.
Bake for 30 – 40 minutes until the top is golden brown.
Now for the hard part. Cool completely before cutting into squares.
This is not your ordinary banana bread, which by itself is absolutely delicious. But I thought to give my banana bread recipe a little make-over and add a summer twist with strawberries. The base ingredients were the same as my banana bread recipe, but I only added one banana and made a homemade balsamic strawberry sauce. Balsamic vinegar and strawberries are a great combination because it brings out the sweetness of the berry. I was pleasantly surprised that this bread turned out even better!
Balsamic vinegar and Strawberry Sauce
1 Cup fresh or frozen strawberries, chopped
2 teaspoons sugar
1 teaspoon balsamic vinegar
In a saucepan, stir the strawberries and sugar over medium heat for 5 minutes until the strawberries cook down into a sauce. Add the balsamic vinegar to combine. Remove from heat and set aside.
This sauce would even be delicious over yogurt or ice cream. Ooh…the possibilities!
But here is the bread recipe…
Balsamic Strawberry-Banana Bread
2 C flour
1 tsp. baking soda
1/2 tsp. salt
1/2 C butter
1 C sugar
1 medium mashed bananas
balsamic strawberry sauce (recipe above)
1/3 C milk
1 tsp. lemon juice
1/2 C chopped nuts (optional)
1/2 C chocolate chips (optional)
Preheat oven to 350°.
Grease pan, mix all ingredients together and place in a 9 x 5 x 3 inch pan and bake for 60-70 minutes. I used 3 mini loaf pans and baked for 45 minutes, until an inserted toothpick comes out clean.