Jennifer Pallian is a Vancouver-based food writer and photographer with a background in nutrition. On her blog, Foodess, she shares vibrant, globally-inspired seasonal recipes, luscious photography, funny stories about life as a mama, and an abundance of cooking and ingredient tips.
In the summer, I love fresh, cool, creamy desserts – especially when they require very little effort, and no baking at all.
This Whipped Key Lime Pie ticks all the boxes. A luscious filling is whipped up with just a few ingredients – sweetened condensed milk, heavy cream, and lime juice and zest. It’s smoothed over a buttery, crumbly no-bake graham cracker crust, and popped into the freezer until firm. A layer of whipped cream is piled on top, with a showering of green zest for flair.
As it sets in the freezer, the flavors really come together and intensify. I love how the vibrant lime juice cuts the creamy richness. But perhaps what I really love the most about this recipe is how quickly it comes together! And it got gobbled up almost just as quickly…
The nature of my job means I bake a lot of desserts. For the sake of my waistline, I typically have a few bites, save a piece for my hubby Adarsh, then give the rest to friends and neighbors. But every now and then, there’s one that Adarsh begs me not to share, and this was one.
The only changes I made to the original recipe were minor – in Canada, our cans of sweetened condensed milk are typically 300 mL, which is smaller than the 14-oz can called for. I made up the difference (100 mL, or about 3 ounces) in whipping cream. I also added three tablespoons of granulated sugar to the cream as I was whipping it, to make up for the sweetness lost in substituting for the sweetened condensed milk, and because I prefer the whipped topping to be sweetened as well.
This is definitely going on my roster of easy (and delicious) desserts for dinner parties!
Switch up your dessert with these Orange Cream Pop Cupcakes. The swirled vanilla and orange frosting is a perfect complement to the orange cupcake.
Hey there! I am Julianne from Beyond Frosting and I am here today to bring you these Orange Cream Pop Cupcakes. I bake to share my love of sugar and sweets with others. I love classic desserts like cheesecake, but I am always up for a cookie dough stuffed donut. My blog features easy to create desserts with the novice chef in mind. Stop by for ice creams, cookies, cupcakes and more.
I originally started my blog with cupcakes on my mind. I love to come up with unique frosting recipes to complement my cupcakes. I was never really a fan of frosting growing up, but now that I have learned to make my own, I love it!
When I was looking for a recipe from Better Homes and Gardens to recreate, I saw these Orange Cream Pop Cupcakes and thought they were just adorable! I was intrigued that the orange flavor comes from a gelatin mix!
The original recipe was made with an orange flavored cream cheese frosting. I made a couple alternations to the frosting recipe. I cut the amount of cream cheese in half and added a lot more butter. I used only 4oz of cream cheese and I used 1 ½ sticks of butter. I used cold cream cheese and cold butter and beat on medium high speed until it was lightly and fluffy. The longer you beat the frosting, the lighter it will be.
Half the frosting is vanilla and half the frosting is orange. Once you make the vanilla frosting, split it in half and mix in three tablespoons of the orange gelatin and a couple drops of food coloring.
You have a couple options when combining the two frostings together. You can take a large piping bag and fill each side with one of the frostings, and it will naturally swirl when you pipe it on the cupcakes.
The second option is to begin with three separate piping bags. Fill two bags each with a different frosting and cut off the tip about a half-inch up. Then take a third piping bag and cut off the tip. Put a large piping tip in the bottom of the third bag. Drop the two frosting filled bags into the third. The large piping tip will naturally fit both of the frosting filled bags and as you squeeze the frosting from the bag, it will swirl together.
The key to a successful swirled frosting is that both colors have the same consistency. If one of the frostings is a lot thinner, then it will not hold up as nicely.
These cupcakes taste so refreshing. They remind me of an orange sherbet milkshake! See ya later winter! It’s time for spring with Orange Cream Pop Cupcakes.
For the cupcake recipe, be sure to use the original ingredients from the Orange Cupcakes and allow them to cool completely before frosting. To make the frosting, make the adjustments as shown here.
- 4 oz cream cheese (half a block)
- 3 sticks (1 ½ C) Unsalted butter
- 1 ½ tsp vanilla extract
- 5-6 cups of powdered sugar
- Divide the frosting in half. Add 3 tablespoons of orange gelatin to half the frosting along with a couple drops of orange food color.
This is a post from Love from the Oven provided by our sponsor, Mott’s Applesauce.
Hi there, this is Christi from Love From The Oven. Today I’m sharing one of my favorite spring desserts, carrot cake! I’ve been lightening up my carrot cakes for years with applesauce, it works so wonderfully in carrot cake, and I’m sure you are going to love it. For today’s recipe, I started with BHG’s recipe for Carrot Cake Bars.
I love making carrot cakes for Easter, you have to love a cake that works in some veggies! While most carrot cake recipes call for oil, some up to a whopping cup of oil, I’ve found that replacing some of that oil with applesauce works wonderfully. I replaced half the oil in this recipe with Mott’s Applesauce. It’s such an easy way to reduce the fat and cut a few calories.
This recipe starts with a box cake mix, making it a great choice if you are a little short on time. It’s not as dense and heavy as some carrot cakes are, which can often be a bit too rich after eating lunch or dinner. While the original recipe calls for raisins, I’m in the “no raisins in my carrot cake” camp, but if you love raisins, by all means, include them! Another great add in for carrot cake is diced pineapples, and of course, walnuts or pecans. Feel free to mix in whichever your family enjoys. I doubled the amount of carrots called for in the original recipe, as I love a very carroty carrot cake. I like to run my carrots through the food processor prior to adding them to my cake mix. While you do have to grate your carrots, you can skip this step, totally optional.
One other change I made with this recipe was swapping cinnamon for the ginger called for in the recipe. We prefer the taste of cinnamon to ginger, and you can really use either, or even both if your family enjoys a spicy carrot cake. You can easily whip up this recipe in the morning and have it ready to serve after lunch. You can make your cream cheese frosting from scratch, or go with a 16-ounce can of cream cheese frosting.
To make this recipe the way I did, here are the changes you want to make from the original recipe.
- Instead of using 1/2 cup cooking oil, use 1/4 cup cooking oil and 1/3 cup Mott’s Applesauce
- Instead of using 1 cup of finely shredded carrots, use 2 cups of finely shredded carrots
- Instead of using ginger, use cinnamon.
I hope your family enjoys this delicious cake as much as mine did. It’s such a fantastic dessert for spring! Feel free to come and visit me over on my blog, Love From The Oven, or on Facebook, Instagram or Pinterest! Thanks so much for having me.
This is a post from Love from the Oven provided by our sponsor, Mott’s Applesauce.
Hi everyone, this is Christi Johnstone from the blog, Love From The Oven. Today I’m sharing another great recipe that I have “made over” using Mott’s Applesauce. Who wants oatmeal cookies? I do!
I love cookies, I’ve even written a book, Smart Cookie, all about cookies! One of my all time favorite cookies is an oatmeal chocolate chip cookie. I love the combo of the chewy texture you get from the oatmeal and the delicious richness of the chocolate chips. I also love what a flexible cookie base an oatmeal cookie is, as it can be made with chocolate chips, raisins, butterscotch chips, nuts, dried fruits, there are so many possibilities!
While most cookie recipes call for about a cup of butter, I’ve lightened up BHG’s Oatmeal Cookie recipe by replacing some of the butter with Mott’s Applesauce. These cookies have 1/2 cup of butter, which is half that of the average oatmeal cookie recipe. The results are delicious, especially for those who love a good, chewy, oatmeal cookie. In addition to lightening these up with applesauce, I also replaced the all purpose flour with white whole wheat flour. I love how white whole wheat flour works so well in place of all purpose flour, and transforms these cookies into a whole grain treat.
To make my version of these Oatmeal Cookies, you will want to make the following changes:
- In place of 3/4 cup of butter, use 1/2 cup of butter and 1/3 cup Mott’s Applesauce.
- In place of all purpose flour, use white whole wheat flour.
We loved these cookies! A great hint for keeping your cookies moist when storing them is to place a slice of sandwich bread in the container you are storing your cookies in. It works like a charm with these cookies!
I hope you enjoy my version of these Oatmeal Cookies. Thanks so much for having me here today at Delish Dish on BHG! Please come say hi on my blog, Love From The Oven, or my Pinterest, Instagram or Facebook pages.
Savory bruschetta takes a turn on the sweet side with quick and easy Strawberry Dessert Bruschetta topped with toasted coconut and salted peanuts.
While I’m all for the traditional tomato-topped take on bruschetta, this slightly sweeter alternative has become my go-to dessert for busy weeknights. So I’ve transformed the original recipe into a Nutella-slathered, strawberry-studded, coconut-sprinkled treat. And it all begins with thick slices of sourdough bread that are brushed with unsalted butter before going for a quick toast under the broiler.
Next up is a generous layer of creamy Nutella that’s spread on the crispy toasts while they’re still slightly warm. And we could call it quits right there and still have a show-stopper, but I’m taking the dessert indulgence a few flavorful steps further with the addition of sliced strawberries.
If the strawberries at your local market are looking less than impressive, don’t hesitate to customize your fruit topping by opting for fresh blueberries, blackberries or raspberries instead.
The final touches on our confectionery canvases? Chopped salted peanuts and toasted coconut for a sweet-meets-salty stunner of a dessert. And best of all, you can forget the forks and dig in with your fingers.
Ready to swap tomatoes for strawberries in this quick and easy treat? Check out the original recipe for Sweet Dessert Bruschetta and customize your creation with your favorite spreads, fruit, and sweet and salty toppings.
- Kelly Senyei, Just a Taste
A Gooey Chocolate Caramel Fantasy dessert is the perfect sweet ending to any meal. This fun dessert looks fancy, but it can be made and in your refrigerator in a few simple steps.
Hi, Delish Dish readers. Jocelyn from Inside BruCrew Life back again this week with another fun and fabulous chocolate recipe for you. I am having so much fun making all these chocolate goodies for you this month. Of course, getting to eat them is definitely a big plus. Chocolate is one of my favorite food groups.
As soon as I saw this Gooey Chocolate Caramel Fantasy, I stopped dead in my tracks. This was a definite must make. I mean, do you see all that gooey caramel in the original recipe? You know you want a big slice, too!
One of my all time favorite things to do to a recipe is to include cheesecake somehow. My mind went right away to these No Bake Caramel Mud Pie Cups I made a few years ago. I had a feeling that adding a cheesecake filling would take this tart from amazing to down right fabulous.
Make sure you print out the original recipe, then make a note of the fun recipe “tweaks” I gave this gooey dessert.
- I used 20 cream filled cookies in place of the chocolate wafer cookies because I already had those in my cupboard.
- I doubled the cheesecake filling from this No Bake Caramel Mud Pie Cup recipe. Spread that on the cooled cookie crust and let it chill for an hour.
- I heated the whipping cream to boiling, and then stirred in 1/2 cup dark chocolate chips until it was creamy. Make sure you let this cool for 10 minutes before spreading over the cheesecake layer. Refrigerate again.
- I halved the caramel portion of the original recipe. Again let this cool slightly before spreading over the chocolate layer.
- I pressed 1/4 cup pecan chips and 1/4 cup mini chocolate chips into the caramel before it cooled completely.
- At the last minute, I sprinkled some sea salt over the top of the entire cheesecake tart. Best idea ever!
I definitely suggest making this Gooey Chocolate Caramel Fantasy recipe when your sweet tooth needs to be satisfied with something rich and delicious. Also, make sure you check out the cheesecake section on my blog to see all the fun ways I love to include cheesecake in my desserts.