Yummy Recipes

This Classic Cherry Delight is so easy to make and never fails to impress. It comes together in just minutes and is made of three simple layers. If you want a dessert that’s not overly sweet yet delicious, this is it!   

This Classic Cherry Delight takes me back to my high school days. My mom made this often to serve with lunch after church on Sundays. Not only is it super easy to make, but it’s not heavy or super sweet. It’s just perfect!  

 PREP TIME: 30 MINS

TOTAL TIME: 30 MINS

Yield: 9 SERVINGS

INGREDIENTS:

CRUST

• 7 tablespoons unsalted butter
• 1 1/2 cups graham cracker crumbs (about 9 whole crackers)
• 3 tablespoons granulated sugar

FILLING

• 8 ounces cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon pure vanilla extract
• 1 container cool whip, 8 ounces
• 1 can cherry pie filling, 21 ounces

INSTRUCTIONS:

CRUST

1. Add the butter to a medium bowl. Microwave for 30 seconds or until melted.
2. Add the graham cracker crumbs and sugar and mix well to combine.
3. Pat the crumb mixture firmly into the bottom of a sprayed 8 x 8 baking dish. Set aside.

FILLING

1. Add the cream cheese to a large bowl.
2. Mix with a mixer until the cream cheese of smooth and free of any lumps.
3. Add the powdered sugar and vanilla and mix well.
4. Add the cool whip and mix until the cool whip and cream cheese are combined, but don’t overmix.
5. Spread the filling evenly over the graham cracker crust, using a spoon or offset spatula.
6. Spoon the cherry pie filling over the top and carefully spread it evenly over the filling.
7. Refrigerate for at least 2 hours before serving. I like to leave it overnight.
8. Refrigerate leftovers.

NOTES

Tip from reader Jody…This is a great recipe. To remove easily, put hot water in the sink. Just enough so the bottom and a tiny bit of the sides of the pan are covered. Hold for under a minute and that will release the crust and it came out of the pan and cut wonderfully. Make sure the water is very hot.”

 

Delicious and Easy Strawberry Bombs Recipe to Satisfy Your Sweet Tooth

Are you in the mood for something sweet, fruity, and easy to make? Then you’re in the right place! In this article, we’ll be sharing our favorite Strawberry Bombs recipe with you. Not only are they incredibly delicious, but they’re also quick and easy to make. So, let’s get started!

INGREDIENTS:

• 300g (2 cups) flour
• 1 egg
• 45g (1/4 cup) sugar
• pinch of salt
• 7g dry yeast
• 140ml (3/5 cup) warm milk
• 40g (1/4 cup) softened butter

For decoration:

• Whipped cream
• Strawberries, chopped
• Powdered sugar

METHOD:

1. In a medium bowl combine sugar, yeast, and milk and stir to dissolve.
2. Whisk in egg. Add flour and salt, and start to mix the dough with a spatula. Then continue to knead it with your hands until you receive an elastic dough.
3. Add softened butter and continue to knead until butter is fully incorporated into the dough.
4. Form a ball from the dough, cover with a kitchen cloth or plastic wrap, and allow to rise for an hour.
5. Divide the dough into 8 parts and roll each into a ball. Cover and let sit for 30 minutes.
6. Flatten each ball a bit and roll it again into a ball. Cover and let sit for another 30 minutes.
7. Fry balls in hot oil on low for 2-3 minutes on each side.
8. Let cool a bit and cut in half lengthwise, like a burger bun.
9. Top one half with whipped cream and chopped strawberries, close with the other half, sprinkle with powdered sugar and serve.

Second recipe:

Here’s a recipe for strawberry bombs, a delicious and simple dessert that’s perfect for any occasion:

Ingredients:

• 1 pound fresh strawberries, washed and hulled
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup graham cracker crumbs
• 1/4 cup unsalted butter, melted
• Whipped cream, for topping (optional)

Instructions:

1. Preheat your oven to 350°F.
2. In a small bowl, combine the graham cracker crumbs and melted butter until well blended.
3. Using a spoon, press the mixture into the bottom and sides of a muffin tin, making sure to press down firmly.
4. Bake for 5-7 minutes, or until golden brown. Remove from the oven and let cool.
5. In a mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
6. Using a piping bag or a spoon, fill each graham cracker crust with the cream cheese mixture.
7. Cut the strawberries in half and place one half on top of each cream cheese-filled crust.
8. Chill the strawberry bombs in the fridge for at least 30 minutes.
9. Before serving, you can add a dollop of whipped cream on top of each strawberry bomb.
10. Your strawberry bombs are ready to serve! Enjoy their sweet and tangy flavors!

Tips:

• Make sure the cream cheese is softened before mixing it with the powdered sugar and vanilla extract. This will make it easier to mix and create a smoother consistency.
• You can also try adding different toppings to your Strawberry Bombs, such as chocolate chips or chopped nuts.
• If you don’t have a piping bag, you can use a plastic bag with the corner cut off instead. This will work just as well and is a great alternative.

This recipe for brioche donuts is decadent and a true treat. If you’re looking to flex your brioche-making skills as well as get more comfortable with frying, this is the recipe to take on. You can do any flavor of jam, curd or pastry cream you want to fill, or leave them plain!

Homemade brioche doughnuts — heavenly fried brioche donuts that will send you into outerspace from pleasure

PREP TIME: 16 hrs

COOK TIME: 30 mins

TOTAL TIME: 16 hrs 30 mins

COURSE: Baking

CUISINE: American, Brioche, Donuts, Fried Foods

SERVINGS: 20 doughnuts

CALORIES: 201 kcal

EQUIPMENT:

KitchenAid with dough hook

Candy thermometer for frying

Pastry bag with small tip for filling the doughnuts

INGREDIENTS:

• 1 packet of active dry yeast 7g hydrated with ¼ cup of 110-120F water and ½ teaspoon sugar
• 1 cup water
• 4 cups bread flour more as needed
• ¼ cup caster sugar
• 2 teaspoons fine sea salt
• 4 eggs
• ½ lemon zest
• ½ cup unsalted butter, cubed
• 64 oz neutral oil for frying

for the filling:

• 1 cup of any store bought jam you want! or
• pastry cream or
• citrus curd
• more caster sugar for tossing

INSTRUCTIONS:

Making the brioche dough

1. Mix yeast packet with the warm water and sugar, and let the foam double in size.
2. Mix the flour, sugar, water, activated yeast, lemon zest, salt and eggs into the bowl of an electric mixer with a dough hook attachment and mix on medium speed for 1-2 minutes, until it’s all combined. Then turn up the speed to medium high and let it run for about 5 minutes, or until the dough starts coming away from the sides and forms a ball. Turn off the mixer and let the dough rest for a minute. Slowly add the butter to the dough, about 25g at a time. Once it is all incorporated, mix on high speed for 5min until the dough is glossy, smooth and very elastic when pulled.
3. Cover the bowl with saran wrap and leave to proof in the bowl until it has doubled in size – about 1-2 hours.
4. Punch down the dough – then re-cover the bowl and put into the fridge to chill overnight.
5. The next day, take the dough out of the fridge and cut it into equal, palm size pieces (you should get about 18).
6. Roll them into smooth, taut, tight buns and place them on a floured baking tray, leaving plenty of room for them – so they don’t stick together while they proof.
7. Cover lightly with Saran wrap and leave out in a 75F room for about 4hr, or until about doubled in size.

Frying and finishing

1. In a big cast iron pot, prepare the deep fryer; fill it up to the halfway point with the oil.
2. Heat the oil to 350F, then carefully remove the doughnuts from the tray by sliding a floured pastry scraper or fish spatula underneath them, taking care not to deflate them, and put them into the oil.
3. Don’t overcrowd the fryer – do two to three per batch, depending on the size of your pan.
4. Remove from the oil and place on a paper towel, then toss them in a bowl of caster sugar while still warm. Set aside to cool before filling.
5. To fill the donuts, make a hole in the white strip in between the brown tops/bottoms.
6. Fill a piping bag with jam (or any other filling you see fit!) and pipe into the doughnut until a little bit peeks out on top.

NOTES:

I’ve included volume ingredients here but BAKING TURNS OUT BETTER WHEN YOU MEASURE IN WEIGHT

NUTRITIONAL INFO:

Serving: 1donutSodium: 305mgCalcium: 14mgVitamin C: 2mgVitamin A: 251IUSugar: 11gFiber: 1gPotassium: 53mgCholesterol: 33mgCalories: 201kcalSaturated Fat: 1gFat: 6gProtein: 4gCarbohydrates: 32gIron: 1mg