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Posts Tagged ‘desserts’


The last couple weeks have been busy ones at our house. We visited with some friends from out of town who are here for a couple of weeks and with friends who are moving out West later this week. We spent a few days tent camping up in the mountains of western North Carolina and then came home to discover that our computer had died. (It was rather ironic going from a time with no electricity to being so dependent on modern technology.) We were able to purchase a new laptop and Rob has been very busy setting it up and trying to restore things the way we would like to have them.

Grandson Ryan visited today while his parents went to a prenatal visit. Mark and Katie's little girl is due very soon. We have several birthdays and anniversaries in the family during the next two weeks and will soon add another birthday to the calendar. We are very excited to meet this new little girl.


I'm not normally a coffee drinker but for some reason I really enjoy coffee flavored desserts. I was intrigued when I saw this recipe for Coffee Mousse recently and decided to try it. It is a light dessert made with unflavored gelatin. The only change I would make to the original recipe would be to stir in a small amount of the cool whip initially and then fold in the rest to make a more uniform texture. My picture doesn't make it look too attractive, but it is very refreshing and tasty. If you need a cool summer dessert you might like to give this a try.

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It’s the berries


Have you noticed all the strawberries at the grocery store recently? To me they are a sign of spring just like the daffodils which I can see out our kitchen window. I couldn't resist buying a quart the other day and made this delicious Strawberry Rhubarb Crumble from a recipe on Smitten Kitchen. I used some rhubarb from the freezer. Rhubarb is difficult to grow here but it is one of DH's favorites and he has a small patch in a shady area of the yard. I have also made this using other fruits such as blackberries and peaches. This would make a pretty and tasty dessert for Valentine's Day too.

Here are some pictures of the various stages:

Combined fruits:


Adding topping:


Ready to eat:


Are you making anything special for Valentine's Day this year?


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Pumpkin Crunch

I made a tasty new dessert featuring pumpkin last week. I found many versions of this recipe on line and sort of combined a few to come up with this one. Unfortunately I did not get a picture before I cut into it and it was looking rather messy. This is the kind of dessert which is best the day you make it while the topping is still nice and crunchy.

Pumpkin Crunch

1 package yellow cake mix (I used Duncan Hines)
1 large can pumpkin pie mix *
3 eggs
2 tsps. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1/4 tsp. ground cloves
1 can evaporated milk (12 oz.)
1 1/2 cup sugar
1/2 tsp. salt
1 cup chopped pecans
3/4 cup melted butter
Cool Whip or whipped cream for garnish, if desired

Preheat the oven to 350 degrees.

In a large bowl combine the pumpkin pie mix, eggs, sugar, salt, and spices using a whisk. Then add the evaporated milk and mix well. (By adding the milk last the spices incorporate better and will not float to the surface.) Pour into a 9" x 13" pan which has been greased or sprayed with pan spray. Sprinkle the dry cake mix on top of the pumpkin mixture. Top with the pecans and then drizzle with the melted butter. Bake for 50-60 minutes or until it tests done. Serve with Cool Whip or whipped cream.

* This version of the recipe calls for Pumpkin Pie Mix but if you would prefer to use regular pumpkin here is a similar recipe and a picture. ๐Ÿ™‚

We really enjoyed this and I'm thinking of serving this instead of pie for Thanksgiving.

Hope all my readers are safe and warm and out of harm's way from the recent storm.


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A couple of good recipes

My DH Rob had a birthday this week and we had two celebrations to commemorate this event. I had seen this recipe for Buckeye Brownies that my friend Kristen had pinned on Pinterest and decided that it would be the perfect birthday dessert which could be served at both events. These brownies are very rich and very scrumptious. I recommend that you try them at your next special event.

I have been wanting to post the recipe for this salad for quite some time. The problem was I didn't really have a recipe--it was sort of a compilation of several recipes. A few weeks ago I finally analyzed how I made it and came up with this recipe. Be sure to try it, it's really good!

Couscous Salad

3/4 cup couscous (dry)
1 cup chicken broth
1 cup diced tomato or red pepper
1 cup diced peeled cucumber
1/2 cup chopped Kalamata olives
1/4 cup chopped green or red onion
2 Tbsps. lemon juice
2 Tbsps. olive oil
2 Tbsps. crumbled feta cheese
dash of black pepper
pinch of thyme

Heat broth to boiling and then add couscous. Remove from heat and let stand for 5 minutes. In a large bowl whisk together the oil and lemon juice and then add the hydrated couscous and the vegetables. Mix and then fold in the cheese. Season with pepper and thyme. You will probably want to double this because it is so good. ๐Ÿ™‚

Have you found any new favorites recently?


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A couple of lemons

Before I left for Michigan I juiced some lemons and then froze the juice. Since my return I have used the juice in some salad dressings and in a couple of desserts.

I don't know where this first recipe originated, but my friend Sandy kept telling me that she had made "my" lemon cake and that her family was quite fond of it. I finally asked her for a copy of the recipe for "My" lemon cake and honestly didn't remember making it. ๐Ÿ™‚ I did make it recently and it is a good cake.

Lemon Streusel Cake

For cake and streusel topping:

1/2 cup finely chopped pecans
1 pkg. lemon or yellow cake mix (I used Duncan Hines Lemon)
1 pkg. (3-4 oz.) instant lemon pudding mix
1 stick cold butter
3/4 cup milk
2 large eggs

For the lemon cream cheese topping:

1 small lemon
1 pkg. (8 oz.) reduced fat cream cheese
1/4 cup sugar

For the glaze:

1 cup powdered sugar
1-2 Tbsps. milk

Preheat oven to 350 degrees. While it heats toast the pecans for 3-4 minutes.

Grease and flour 9" x 13" pan.

Combine cake mix and pudding mix with wire whisk. Cut the butter into small chunks and work into mixes with a pastry blender until crumbly. Take 1 cup of this mixture and combine with the pecans. Set this aside for the struesel topping.

Add 3/4 cup milk and the eggs to the rest of the cake mixture and beat with electric mixer. Batter will be thick. Spread into prepared pan.

Make cream cheese layer by zesting lemon to get 1 teaspoon zest and juice lemon to get 1 Tbsp. juice. Add to cream cheese and granulated sugar. Beat with electric mixer until light and fluffy. Dollop this over top of lemon cake batter. Spread small dollops together to form a thin layer over cake batter.

Sprinkle streusel topping over cream cheese layer.

Bake at 350 degrees for about 30-35 mins. until cake just starts to pull away from the sides of the pan and top springs back when lightly touched. Cool to room temperature and drizzle with glaze.

I still had a little of the lemon juice left and made this lemon tart over the weekend.

The filling is very tart and delicious. My crust was not as tender as I would have liked but I did enjoy the almonds in the crust. I made the crust in the food processor as the recipe directs and so far I have never been able to make pie crust in the food processor which is as tender as when it is made by hand. Have any of you readers had success making pie crust in the food processor?


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