Tag Archives: dessert

Celebrate the Fourth of July in high culinary style with Everyday Good Thinking and Hamilton Beach! Find our favorite red, white and blue recipes, picnic and party foods, and patriotic grilling greats from our test kitchen experts.

Blueberry Mint Sorbet with A Simple Pantry

Center Stage: Blueberry Mint Sorbet with A Simple Pantry

Grilled Salmon with Yogurt Lemon Caper Sauce

Grilled Salmon with Yogurt Lemon Caper Sauce

Banana Pudding

Banana Pudding

Grilled Bourbon Chicken

Grilled Bourbon Chicken from @hamiltonbeach

Greek Pasta Salad

greek-pasta-salad-6

Patriotic Neapolitan Ice Cream

Patriotic Neapolitan Ice Cream from @hamiltonbeach

Grilled Tequila Lime Shrimp Tacos

Grilled Tequila Lime Shrimp Tacos from @hamiltonbeach

Mini Lemon Cheesecakes

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

Classic Potato Salad with Variations

Classic Potato Salad with Variations from Everyday Good Thinking by @hamiltonbeach

Pimento Cheese

Perfect Southern Pimento Cheese Spread from Everyday Good Thinking by @hamiltonbeach - perfect for sandwiches, snacks, bridal showers, baby showers and quick lunches



Fresh Summer Peaches Call for Homemade Peach Cobbler

Summer fruits at their peak, and peaches are one of my absolute favorites. There’s something about biting into a juicy, ripe peach that brings to mind carefree summer fun, when it doesn’t matter so much if you get a little messy.

Fresh Summer Peaches Call for Homemade Peach Cobbler

I still love eating fresh peaches, but I love peaches in other ways my family can enjoy, too. Peach cobbler combines the perfect sweetness of dessert pastry crust with that summer flavor I love. A hint of ginger and lemon add a little hidden zing.

Fresh Summer Peaches Call for Homemade Peach Cobbler

This cobbler is really easy to make. For the filling, toss together sliced fresh peaches, brown sugar, cornstarch, lemon juice and ginger until the cornstarch is dissolved and the peaches are coated. This will help the cobbler mixture thicken as it cooks, so it develops that signature syrupy coating over the fruit.

Fresh Summer Peaches Call for Homemade Peach Cobbler

The fruit mixture is topped with the pastry mix – a blend of flour, sugar, baking powder, lemon zest, salt, butter and milk – which creates a biscuity crust you’ll want to use to scoop up all the peaches. It can bake in a regular oven, or if you have a toaster oven, use it to keep the kitchen from overheating in the pit of summer. (Get it? Pit?) Top it with some vanilla ice cream while it’s warm, so you can get a little warm peach cobbler and cool ice cream in each bite.

Fresh Summer Peaches Call for Homemade Peach Cobbler


Peach Cobbler
SERVES: 8

Ingredients
8 medium fresh peaches, peeled and sliced or 5 cups defrosted frozen peach slices
1/2 cup packed light brown sugar
1/4 cup cornstarch
2 tablespoons lemon juice
1 teaspoon grated ginger
1 1/4 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon lemon zest
1/2 teaspoon salt
1/2 cup butter, melted
3 tablespoons milk
Instructions
Heat the oven to 350°F.
In a large bowl, stir peaches, brown sugar, cornstarch, lemon juice and ginger until cornstarch is dissolved.
Pour peach mixture into a 8 x 8 x 2-inch (or equivalent) baking dish sprayed with nonstick cooking spray.
In a medium bowl, mix flour, sugar, baking powder, lemon zest and salt.
Gradually stir in butter and milk. Spoon over peaches.
Bake 40 to 45 minutes or until peaches are tender and top is golden brown.
Everyday Good Thinking http://everydaygoodthinking.com/

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http://www.hamiltonbeach.com/pizza-ovens-easy-reach-convection-oven-31126.html

 

Say hello to easy access and goodbye to hard-to-reach pizza and toast. Small enough to fit on your counter, but large enough to fit a 9” x 11” bake pan, 6 slices of toast or a 12-inch pizza, the Hamilton Beach® Easy-Reach™ Convection Oven has an innovative roll-top door to increase workspace, visibility, and access to the oven.



 

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.