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Posts Tagged ‘desserts’

Oreo Cake

I've been in a purging mood this spring and while going through a file of recipes recently I came across the recipe for this Oreo Cake and realized that I hadn't made it for many years. To remedy that situation I've made it twice this month. ๐Ÿ™‚ I made it the first time for a church function and then made it again for our dessert on Mother's Day.

It's a very tasty cake and I find it easier to put together than a frosted layer cake. In the past I have made it with a cake mix but when I went to make it a few weeks ago I realized I did not have a chocolate cake mix so I made it using Hershey's Chocolate Cake.

Hershey's Chocolate Cake
1/4 cup butter
1/4 cup butter flavored shortening
2 cups sugar
1 tsp. vanilla
2 eggs
3/4 cup cocoa
1 3/4 cup flour
3/4 tsp. baking powder
3/4 tsp. baking soda
dash salt
1 3/4 cup milk

Grease and flour two 9" round cake pans. Line with waxed paper and grease and flour that as well. Set aside. Cream butter, shortening, sugar, and vanilla until fluffy. Blend in eggs.
Sift together cocoa, flour, baking powder, baking soda, and salt. Add dry ingredients alternately with the milk. Blend well and then portion into the two pans. Bake 30-35 minutes or until cakes test done. Cool in pans for 10 minutes and then turn out onto racks to cool.

Oreo Cake
2 layers of chocolate cake

8 oz. cream cheese, softened
1/2 cup sugar
2 cups of cool whip
12 oreos, crushed

Beat cream cheese and sugar until blended. Stir in Cool Whip and the the crushed cookies. Layer cake, filling, cake. Top with glaze.

Dream Glaze
1/2 cup chocolate chips
2 Tbsps. butter
1 Tbsp. corn syrup

Melt butter in small saucepan then add chocolate chips and corn syrup and heat while stirring until chips melt completely. Spread gently on top of cake and then chill before serving. Keep refrigerated. This makes a very pretty and tasty cake.

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Chocolate and Peanut Butter

We recently had some server problems which resulted in my last post being deleted. Fortunately it was still in my draft folder so I am reposting it here for any who might actually want to try this recipe sometime. ๐Ÿ™‚


At Christmas I made a dessert which I had never made before. It is a recipe that has been around for years and I had eaten it but had just never made it myself. It was called a Chocolate Eclair Dessert and was made with graham crackers, instant vanilla pudding, and a chocolate sauce. You refrigerate it overnight and the flavors meld and the crackers soften a bit making a tasty dessert that the whole family, including the little children seemed to enjoy.

Around Easter time I saw a recipe for a chocolate peanut butter version so I just had to try it since the regular version was so popular with the fam. I did sort of combine the two recipes so I will post the recipe as I made it. I did have to go to a couple of stores to find the chocolate graham crackers. I have found them at Ingles, Bilo, and at Publix here locally. They are around $4 a box if you pay full price but I have discovered that some of the stores do have them as one of their BOGO (Buy one get one free) items.

Peanut Butter Eclair Dessert

1 box chocolate Graham Crackers
2 small boxes vanilla instant pudding
1 cup creamy peanut butter
3 1/2 cups milk
8 oz. whipped topping

Chocolate Glaze
1/3 cup chocolate chips
3 Tbsps. butter
2 Tbsps. corn syrup
1 1/2 cups powdered sugar
3 Tbsps. milk

Line the bottom of a 9" x 13" pan with a layer of graham crackers. Combine the 3 1/2 cups milk, peanut butter, and instant pudding mix and beat for about 2 minutes. Fold in whipped topping. Layer half of this mixture onto the crackers. Add another layer of crackers and then top with the rest of the peanut butter pudding mixture. Add a final layer of crackers. Prepare the glaze by melting the chocolate chips and butter. Stir in corn syrup, powdered sugar, and milk. Spread on top of crackers. Cover and refrigerate overnight.


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A little bit of this and that

I do fully intend to get back to my travel series but life has intruded upon my blogging time lately. DD Megan and her family were here for about a week and we had lots of fun doing things as a family.

I mentioned in the meme in my previous blog post that we had planned to try a new recipe for baked doughnuts while they were here. Megan made them for us one morning and they were very good. If you don't have the special doughnut pans I think you could probably bake them in muffin tins and just adjust the baking time. I find that most muffin recipes advise you to bake them at 400 degrees for about 20 minutes.

Here is what the pans look like:


Apple-Cider Doughnuts with Maple Glaze

2 cups flour
1 1/2 tsps. baking powder
1 1/2 tsps. baking soda
1/2 tsp. salt
2 tsps. cinnamon
1 large egg
2/3 cup brown sugar
1/2 cup apple butter
1/3 cup apple cider (we used apple juice)
1/3 cup plain yogurt
3 Tbsps. cooking oil

Maple Glaze
1 1/4 cups powdered sugar
1 tsp. vanilla
1/4 cup maple syrup

Preheat oven to 400 degrees. Coat doughnut molds with cooking spray or oil. In a mixing bowl whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside. In another bowl whisk together egg, brown sugar, apple butter, maple syrup, apple cider or juice, yogurt, and oil. Add dry ingredients and stir just until moistened. Divide the batter into the prepared molds. Bake for 10-12 minutes. Loosen edges and turn out onto racks to cool.
Makes about 18.
To make Maple Glaze:
Combine powdered sugar and vanilla. Gradually whisk in maple syrup to make glazing consistency. Dip one side of the doughnuts into the glaze to coat then set them on a rack for a few minutes for the glaze to set.


We really liked these and it was fun to have them for a special treat.

One night all the guys in the family went to a baseball game. Megan, Nora, Maddie, Della, and I stayed home and decided to have a "Dip Night" and to watch the movie Frozen, which Megan had brought down with her. The girls each made savory dips. Megan made a spinach artichoke dip and Nora made a refried bean dip.


I made a sweet Oven Baked S'Mores Dip that I had read about over on Southern Plate. It took all of five minutes to put together and another five to heat up. I kept teasing the girls about how hard I was working on my part of the refreshments. We used animal crackers to scoop up the rich chocolaty dip. I also used two cups of chocolate chips instead of the blocks of chocolate. It was really quite good and I would encourage you to try it if you need a quick and tasty treat. (We did share these dips with the guys when they returned from their event.) Grandson Drew enjoyed the leftovers the next day when they were reheated in the microwave.


Buddy, our cat, is a little intimidated by the children when they are here visiting, but he really seems to enjoy watching them and loves it when they will play with him by dragging a string or ribbon or throwing his toys for him to fetch. Right now four of our grandchildren are three years old or under so we have two high chairs in our kitchen and a third one that folds up is just outside the kitchen in the garage. Since the children have gone home Buddy has started sitting in one of the high chairs at mealtimes. Maybe he misses them?



Another thing that has been keeping me busy the last couple of weeks has been the garden. We are getting quite a few beans and tomatoes and the figs have just started ripening. I've also purchased a few other vegetables that have gone into the freezer. I've canned some tomatoes and today made a batch of Tomato Jam using a recipe that I learned about from Elizabeth last year. It takes a while to cook to the jam stage but has a really delicious intense flavor. It's sort of like the best catsup that you have ever eaten. I would highly recommend that you try making some if you have a few extra tomatoes on hand.

What's been keeping you busy these last few weeks of summer vacation?


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It’s the berries

The farm where we usually pick strawberries was hit hard by our cool spring weather this year. As a result they have not been able to open up their fields for people to come pick. Fortunately they still have some berries already picked for sale. We bought a couple of baskets. I froze some and tried a couple of new recipes which I will link below.


The name "Magic Cake" really intrigued me. Rob and I both really liked this and I will be making it again. I think it would be good with peaches too. The recipe is translated from Spanish. I think some of our American baking dishes may not be as deep as those in other countries. If you try this I would advise you to place the baking dish on another pan to prevent an overflow. Here's the link for the recipe for Magic Cake.


I had seen the recipe for Dessert for a Crowd quite a while ago and have been waiting until we had a "crowd" in to serve it. We had a group of relatives here last weekend and it was the perfect occasion. The combination of tender white cake, cream cheese topping, and fresh berries is delicious! For the strawberry topping I just sliced some berries and mixed them with a couple of tablespoons of powdered sugar to glaze.

So, if you have some berries at your disposal I would highly recommend that you try one or both of these recipes for a delicious spring time treat.


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An old favorite


The recipe I'm posting today is an old favorite from my first Betty Crocker cookbook. I've been making it for at least forty years. The ingredients are ones that most people have in their kitchens at all times. I have found that people from other cultures often like this dessert because it is not as sweet as most American desserts. The only drawback to this recipe is that it is best eaten the day it is prepared. That is generally not a problem when I take it to an event because the plate usually comes back empty. ๐Ÿ™‚

I will post a series of pictures showing the stages of preparation and then the entire recipe at the end of the post.

The first step is to prepare a crust with butter or margarine, flour, and water. I usually mix the butter and flour in the mixer and only add the water if necessary to make a dough. This dough is then divided in half and patted out into two rectangles on a baking sheet. Set this aside.


The second layer is a cream puff mixture. You bring margarine or butter and water to a boil, remove from heat and then quickly stir in the almond extract and flour. You stir this together until it looks like mashed potatoes.


You then quickly add the eggs and continue stirring. It will look awful at first but as you continue stirring it all comes together and thickens up and starts to look like yellow mashed potatoes.


Spread this mixture on top of the dough rectangles and then bake until crisp and brown.


After it has baked let it cool a bit (can still be warm) and then top with the glaze and with nuts if desired.

Danish Puff

1 stick margarine or butter, softened
1 cup flour
2 Tbsps. Water

Second Layer:
1 stick margarine or butter
1 cup water
1 tsp. almond extract
1 cup flour
3 eggs (crack into a bowl)

1 ยฝ cups powdered sugar
2 Tbsps. Margarine or butter, softened
1 ยฝ tsps. Vanilla
2 Tbsps. Warm water
Optional: chopped nuts

Heat oven to 350 degrees.
For crust cut margarine into flour until the particles are the size of small peas (as though you were making pie crust or biscuits). Add the 2 Tbsps. Water and stir until the mixture gathers up into a ball. Divide in half and pat each half into a rectangle 12โ€ x3โ€ on an ungreased cookie sheet. Set aside.

For second layer place the margarine and water in a saucepan and bring to a boil. Remove from heat and quickly stir in the almond extract and the flour. Stir vigorously until mixture forms a ball, about 1 min. Add the eggs all at once and continue beating until the mixture is smooth and glossy and looks like mashed potatoes. Spread half the topping over each rectangle. Bake until crisp and brown, about 1 hour. Cool and then spread with glaze. Top with nuts if desired.

Sift powdered sugar into a large bowl. Mix together with soft margarine, vanilla, and warm water. Spread on top of the baked Danish Puff. Top with nuts if desired. Cut into pieces to serve.

Do you have an old favorite recipe that you make frequently?


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