Tag Archives: dessert

 

Banana Pudding

Banana pudding is a southern staple and a classic dessert. There are plenty of variations to be found out there, but we like to keep it simple and stick to the basics (right down to the Nilla wafers). That said, we believe everything tastes better with homemade ingredients, so our version passes on the canned whipped creams and instant puddings and uses nothing but the real deal for authentic bananas and cream flavor.

Banana Pudding


Banana Pudding
SERVES: 16

Ingredients
1 cup confectioners' sugar, divided
3 tablespoons cornstarch
1/4 teaspoon salt
1 quart heavy cream, divided
1 1/2 teaspoons vanilla extract
2 large egg yolks
3 ripe bananas, sliced
28 vanilla wafers, divided
Instructions
In a 2-quart saucepan, stir 3/4 cup confectioners' sugar, cornstarch and salt until blended.
Gradually stir in 2 cups heavy cream and vanilla extract. Cook over medium heat, stirring constantly until mixture comes to a boil and boil 1 minute.
In a small bowl, softly beat egg yolks. Stir in 1/4 cup of cooked mixture until well blended. Return mixture to saucepan.
Stirring constantly, bring to a boil and boil 1 minutes. Remove from heat.
Pour mixture into a large bowl. Cover surface with plastic wrap and refrigerate until chilled, about 2 hours.
In a large bowl, beat remaining heavy cream and confectioners' sugar until soft peaks form. Refrigerate until ready to assemble pudding.
Pour half of the pudding mixture into a trifle dish or glass bowl. Top with a third of the bananas, 14 cookies and half of the whipped cream. Then, top with 1/3 of the bananas, remaining cookies and pudding. Then, top with remaining banana slices and whipped cream.
Cover and refrigerate overnight.
Everyday Good Thinking http://everydaygoodthinking.com/

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63232 Eclectrics Stand MixerAll-metal and dressed in a range of colors, Eclectrics® Stand Mixers belong on the countertop, where they’re always ready for jobs big or small.  From the thickest cookie dough to the most delicate egg whites, a Hamilton Beach® Eclectrics® Stand Mixer has the power, speed and finesse to take on any kitchen task. Its 400-watt motor makes short work of kneading, mixing and whipping.



Center Stage: Mini Lemon Cheesecakes with The Domestic Rebel @hamiltonbeachHayley Parker is the 23-year old writer, photographer, recipe developer, taste-tester and creator of The Domestic Rebel. She lives in Sacramento, California, where she loves to play with her three-legged dog, laugh a lot, and bake easy, no-fuss recipes to share with her readers. She can be found on Facebook, Twitter, Pinterest and Instagram.

Lemon is one of my favorite flavors for desserts, simply because it knows no season. Lemon tastes fabulous in the spring, refreshing in the summer, bright in the fall, and comforting in the winter. I absolutely adore using fresh lemon zest to add brightness to a cake, or using fresh lemon juice for some much-needed acidity in a sweet buttercream. Plus, lemon desserts are my favorite, so you know I’ll love them all.

Center Stage: Mini Lemon Cheesecakes with The Domestic Rebel @hamiltonbeach @domestic_rebel @hayleyparker08

These Mini Lemon Cheesecakes are no exception to that rule. Bright, zesty and creamy, they’re bursting with juicy, fresh-squeezed lemon flavor in a rich and smooth cheesecake. The crust is composed of lemon-flavored golden sandwich cookies for an extra punch of lemon and sweetness. And whether you eat them plain, adorned with lemon curd (my favorite!) or topped with fresh whipped cream, they’re a winner no matter what!

Center Stage: Mini Lemon Cheesecakes with The Domestic Rebel @hamiltonbeach @domestic_rebel @hayleyparker08

This recipe uses the Hamilton Beach Stack & Snap Food Processor, which makes the crust a breeze to whip up. Just assemble your stand mixer with the blade attachment, add in about 20 sandwich cookies, snap the lid to secure, and hit the ‘Pulse’ button continuously until the cookies are ground into a fine crumb. It takes seconds, is faster and cleaner than crushing them by hand, and the Stack & Snap is both quiet and efficient, saving you plenty of time so you have more time to spend eating cheesecake and less time preparing.

Center Stage: Mini Lemon Cheesecakes with The Domestic Rebel @hamiltonbeach @domestic_rebel @hayleyparker08

The Stack & Snap Food Processor also has another featured attachment: the slicer and grater plate. Simply attach the plate into the food processor bowl and quickly grate or slice veggies, meats, and cheeses. I use this all the time when I want to grate fresh cheese for a dinner or slice lemons for lemonade. It’s so easy!

Center Stage: Mini Lemon Cheesecakes with The Domestic Rebel @hamiltonbeach @domestic_rebel @hayleyparker08

Together, lemons and the Hamilton Beach Stack & Snap Food Processor are the stars of this recipe and can do no wrong in my eyes … unless, of course, you count running out of cheesecakes. Then I’d say it’s time to make more!

Center Stage: Mini Lemon Cheesecakes with The Domestic Rebel @hamiltonbeach @domestic_rebel @hayleyparker08


Mini Lemon Cheesecakes
SERVES: 12

Ingredients
2 packages (8 oz. each) cream cheese, at room temperature
2/3 cup white sugar
2 eggs
Juice of one lemon
Zest of one lemon
1 teaspoon vanilla extract
1/3 cup sour cream
About 20 lemon-flavored golden sandwich cookies
4 tablespoons melted butter
Instructions
Preheat oven to 325 degrees F. Line a 12-cavity muffin tin with paper liners and set aside. In the Stack & Snap Food Processor bowl, add the golden sandwich cookies. Attach the bowl to the food processor stand, secure the lid, and pulse until the mixture resembles finely ground crumbs. Pour the crumbs into a medium bowl and add the melted butter, stirring until moistened. Drop Tablespoons of the crumb mixture into the paper liners and press with your knuckles or the back of a spoon until a crust forms. Bake the crusts for about 7 minutes.
While the crusts bake, make your cheesecake filling. In the bowl of a stand mixer, beat together the cream cheese and white sugar with the paddle attachment until creamy and smooth, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the lemon juice, lemon zest, vanilla and sour cream until combined and smooth.
Portion two heaping Tablespoons of cheesecake batter into the partially-baked cups. Gently tap the pan on the counter to remove any air bubbles. Return to the oven and continue to bake for another 20-25 minutes or until the tops of the cheesecakes appear dull and jiggle only slightly when touched. Do not over-bake, as the cheesecakes cool they will continue to set up. Cool the cheesecakes completely, then refrigerate for at least 2 hours or overnight to set up before serving. Serve with freshly whipped cream, lemon curd, or even chocolate sauce.
Everyday Good Thinking http://everydaygoodthinking.com/

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70725 - stack n snap food processor

Whether you are cooking for two or prepping a large family meal, the Hamilton Beach® Stack & Snap™ 12 Cup Food Processor takes the guesswork out of food processing with a simple function guide that shows you which blade to use and which button to press. Designed to be uniquely simple – there’s no twisting, turning or locking required when assembling the food processor.



Center Stage: Carrot Pie from The Cupcake Project on Everyday Good Thinking from @hamiltonbeach

Stefani Pollack of Cupcake Project is a food (or should we say dessert?) blogger in St. Louis, Missouri, where she lives with her husband and son. She has been baking and blogging since 2007, when she left the corporate world to be a full-time mom, writer, photographer, conference planner and recipe developer. Stefani can usually be found hula-hooping or baking something new in the kitchen, but she’s also on Facebook, Twitter, Pinterest and Google+.

All winter long, my son tries to spot bunnies in an empty neighborhood field. “Soon,” I tell him.  “We need to wait for spring.”  When spring comes, we hop up and down (like the bunnies) and stare as the fluffy-tailed creatures scamper about.

Center Stage: Carrot Pie from The Cupcake Project on Everyday Good Thinking from @hamiltonbeach

Bunny sightings lead to talk of carrots, which leads to my carrot cupcakes (with a blog called Cupcake Project, it shouldn’t surprise you that I typically make cupcakes rather than cakes).  This year, however, I’m on a pie kick.  Cupcakes are fun, cute, and sometimes sassy, while pies are typically homey, comforting, and full of love.  So, I decided to make carrot pie.

I fashioned my carrot pie after sweet potato pie (my all-time favorite pie), using roasted carrots instead of pureed sweet potatoes.  However, I wanted to pull one of carrot cake’s best elements, the cream cheese frosting, into the pie.  To accomplish this, I gave the pie a cheesecake layer.

Center Stage: Carrot Pie from The Cupcake Project on Everyday Good Thinking from @hamiltonbeach

 

If you didn’t guess from the fact that I tackled carrot pie, I’m not the most traditional pie maker.  One of my favorite areas of pie baking is experimenting with the crust (I recently baked a crust made out of potato chips).  I gave the carrot pie a pecan and brown sugar crust with a touch of ginger and lemon.  Even if you don’t try the carrot pie, I’d suggest trying this crust.  It would be a wonderful foundation for apple pie.

Center Stage: Carrot Pie from The Cupcake Project on Everyday Good Thinking from @hamiltonbeach

The Hamilton Beach Stack & Snap™ 10 Cup Food Processor made baking this pie a breeze.  I used it to puree the roasted carrots (it’s so fun to drop them down the chute and watch them whiz around the bowl).  I also used the food processor to chop the pecans – the food processor is a major time saver.

Center Stage: Carrot Pie from The Cupcake Project on Everyday Good Thinking from @hamiltonbeach

 

 

 

 

 

 

 

 

 

 


Carrot Pie
SERVES: 8

For the roasted carrots
About 9 medium-sized carrots, well washed and tops trimmed off
2 tablespoons canola oil
For the pecan crust
1 cup all-purpose flour
½ cup chopped pecans
¼ cup brown sugar
½ cup unsalted butter, melted
¾ teaspoon ground ginger
½ teaspoon lemon zest
For the cheesecake layer
8 ounces cream cheese, room temperature
1/3 cup sugar
1 large egg
½ teaspoon salt
1 teaspoon vanilla
For the carrot filling
Roasted carrots (above)
¾ cup + 2 tablespoons sugar
3 ½ tablespoons unsalted butter, melted
5 large eggs
1 teaspoon lemon zest
¾ teaspoon ginger
For the roasted carrots
Preheat oven to 350°F.
Line carrots in a single layer in a baking dish.
Drizzle with oil and toss to evenly coat.
Bake for 90 minutes or until carrots are soft.
For the pecan crust
Leave oven on at 350°F.
Grease a 9” pie pan.
Mix all crust ingredients in a medium-sized mixing bowl.
Press crust into and up the sides of the pie pan.
Poke a few holes in the crust with a fork.
Bake for 8 minutes.
For the cheesecake filling
Mix cream cheese and sugar together until light and fluffy.
Mix in egg, salt and vanilla.
Pour into pre-baked crust and spread with a spatula or a knife until even.
For the carrot filling
Reduce oven temperature to 325°F.
Puree the roasted carrots in the food processor until the pieces are very finely chopped.
Remove the roasted carrots from the food processor and measure 2 cups + 3 tablespoons of carrots. Return the measured quantity to the food processor. Save any excess to throw on a salad.
Add the remaining ingredients to the bowl of the food processor and puree.
Pour carrot filling over cheesecake filling.
Bake for 70 minutes or until the edge of the carrot filling is set but the center of the pie is still a bit jiggly.
Turn the oven off and leave the pie in the oven to cool for one hour.
Refrigerate until ready to slice and eat.
Everyday Good Thinking http://everydaygoodthinking.com/

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Stack & Snap Food Processor - Hamilton Beach

Whether you are cooking for two or prepping a large family meal, the Hamilton Beach® Stack & Snap™ 10 Cup Food Processor takes the guesswork out of food processing with a simple function guide that shows you which blade to use and which button to press. Designed to be uniquely simple – there’s no twisting, turning or locking required when assembling the food processor.

 



Center Stage: Mocha Mousse Parfaits with The Suburban Soapbox on Everyday Good Thinking by @hamiltonbeach #FlexBrewKellie Hemmerly of The Suburban Soapbox is a former cubicle dweller turned stay at home mom, lover of wine and self-taught cook. She created her blog to share her kitchen and dining experiences with friends and family. Kellie lives in the suburbs of Philadelphia with her husband and two kids. She can usually be found swimming in butter, but she’s also on Facebook, Twitter, Pinterest and Instagram.

Hi everyone! I’m Kellie with The Suburban Soapbox and I’m thrilled to be posting here at Everyday Good Thinking. I’m a big fan of sweets, especially those with a little hint of coffee in them. Paired with chocolate … my knees usually start to buckle with just one bite. Like these easy Mocha Mousse Parfaits with Baileys® Whipped Cream, they are seriously swoon-worthy.  

Center Stage: Mocha Mousse Parfaits with The Suburban Soapbox on Everyday Good Thinking by @hamiltonbeach #FlexBrew

I don’t frequently make desserts with coffee because I always make too much and then have a ton leftover, which I then tend to drink because … why waste it? And I definitely don’t need that much caffeine in my life, I should stop at two cups. That’s why I’m in love with the 2-Way FlexBrew Coffee Maker. This is the perfect appliance for my household because we drink coffee all the time. A little, a lot … all day long. In the evening, I set it to make a big pot in the morning. And then in the afternoon, I can make just one cup with the single serve side using either my favorite ground coffee or a single-serve pack. This also allows me to make just enough coffee for my favorite desserts.

Center Stage: Mocha Mousse Parfaits with The Suburban Soapbox on Everyday Good Thinking by @hamiltonbeach #FlexBrew

These Mocha Mousse Parfaits with Baileys® Whipped Cream only use half a cup of coffee, so you only need to use half a cup of water in the single-serve side with enough grounds for half a cup. No waste, no ridiculous caffeine high from excessive amounts of coffee.

Center Stage: Mocha Mousse Parfaits with The Suburban Soapbox on Everyday Good Thinking by @hamiltonbeach #FlexBrew

The mocha mousse is rich and dense, unlike most mousse recipes that are light and fluffy. It’s the perfect dessert for sharing because of its deep chocolate flavor. The slightly sweetened Baileys® whipped cream is the perfect contrast to the decadence of the mousse, and the crisp cookie crumbs add a great texture to the parfait.  

These are super easy to make and can be made up to 24 hours in advance. A great and impressive addition to a dinner party or perfect for a laid-back sweet treat on a lazy Saturday night.

Center Stage: Mocha Mousse Parfaits with The Suburban Soapbox on Everyday Good Thinking by @hamiltonbeach #FlexBrew


Mocha Mousse Parfaits with Baileys® Whipped Cream
SERVES: 6

Ingredients
12 ounces semisweet chocolate, broken into 1/2-ounce pieces
2 ounces unsweetened chocolate, broken into 1/2-ounce pieces
1/2 cup strong brewed coffee
2 tablespoons unsweetened dutch process cocoa
5 egg whites
2 tablespoons sugar
1 3/4 cup heavy cream, divided
4 tablespoons Baileys® Irish Cream
1/4 cup confectioners’ sugar
10 chocolate wafer cookies
Instructions
Heat 1-inch of water in the bottom half of a double boiler over medium high heat. Place the chocolate, coffee and cocoa in the top of the double boiler and cover tightly with plastic wrap. Heat the chocolate until melted, approximately 4-5 minutes. Remove the plastic wrap and stir until smooth. Transfer to a bowl and let it cool to room temperature.
In the bowl of an electric mixer fitted with the whisk attachment, add the egg whites and mix on high speed until soft peaks form, approximately 1 minute. Continue to whisk while slowly adding the 2 tablespoons of sugar. Whisk until firm peaks form and set aside.
In a medium bowl, whisk 3/4 cup of the heavy cream in a well-chilled bowl until stiff. Fold 1/4 of the egg whites into the melted chocolate mixture and then fold in the whipped cream. Fold in the remaining egg whites. Transfer to an airtight container and store at room temperature for up to 24 hours.
In a medium bowl, whisk the remaining cream, Baileys® and confectioners’ sugar until well whipped (between soft and stiff peaks … don’t over beat.) Set aside.
In the bowl of a food processor, add the chocolate wafers and process until fine crumbs form. Set aside.
To assemble the parfaits, add a tablespoon of the crushed chocolate wafers to a parfait glass, add 1/3 cup of the mousse on top of each layer. Top the mousse with 1/3 cup whipped cream. Repeat the process once more. Top the last layer with chocolate shavings if desired. Serve immediately.
Everyday Good Thinking http://everydaygoodthinking.com/

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Center Stage: Mocha Mousse Parfaits with The Suburban Soapbox on Everyday Good Thinking by @hamiltonbeach #FlexBrew

Flexibility defines every coffee maker in the FlexBrew® line. FlexBrew® coffee makers allow you to brew a delicious cup of coffee using single-serve packs such as K-Cup® packs* or your favorite ground coffee.

With a FlexBrew® Coffee maker in your kitchen, you’ll enjoy maximum brewing flexibility. You can brew into a cup or travel mug, enjoy up to 10 oz. of coffee with a single-serve pack, or brew up to 14 oz. with ground coffee. With the 2-Way FlexBrew® Coffee maker, you can brew a single cup or a full carafe, or even program your pot of coffee to be ready when you wake up. With all this flexibility, you’re sure to find the FlexBrew® coffee maker that fits your needs.

 

 

* Compatible with K-Cup® packs. K-Cup® pack is a registered trademark of Keurig Green Mountain, Inc. Use of the K-Cup® trademark does not imply any affiliation with or endorsement by Keurig Green Mountain, Inc.


Nutella Raspberry Valentine’s Day Pizza from Everyday Good Thinking by @hamiltonbeach

Valentine’s Day is right around the corner, and when you think of who and what you love, many things probably come to mind. It might be your kids or your spouse, maybe your dog or new job. Or maybe it’s champagne and raspberries and the creamy, chocolaty decadence of warm Nutella desserts. Just me? I love Valentine’s Day because behind all the cheesy cards and coworkers’ rose bouquets is a chance to spend some time with the one you love. It’s also a great excuse to be a little extravagant and savor rich desserts like this Nutella dessert pizza.

Nutella Raspberry Valentine’s Day Pizza from Everyday Good Thinking by @hamiltonbeach

Instead of a little cookie or a cupcake, we opted for a large pizza with a made-from-scratch crust. It’s topped while warm so the hazelnut spread glides over every bump with ease, and then it’s topped with fresh raspberries and gold flecked hearts. You can substitute strawberries, pomegranate seeds or any other berry – or make it kid friendly and let them decorate it with colorful sprinkles. No matter how you top it, this rich Nutella and raspberry dessert pizza is guaranteed to win some hearts on Valentine’s Day.

Nutella Raspberry Valentine’s Day Pizza from Everyday Good Thinking by @hamiltonbeach


Nutella Raspberry Valentine Pizza
SERVES: 8

Ingredients
Nutella® hazelnut spread
fresh berries
decorative sugar or sprinkles
Instructions
Preheat oven to 475°F. Place Homemade Pizza Dough on floured counter and let the dough rest for 10 minutes.
Shape into 16-inch round pizza pan. Bake 20 to 25 minutes or until crust is lightly browned. It may puff up while baking. If desired, line dough with nonstick foil and weigh down with pie weights.
Top pizza crust with desired amount of Nutella® hazelnut spread. Top with fresh berries and decorate as desired.
Everyday Good Thinking http://everydaygoodthinking.com/

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