Wednesday, May 13, 2009

Sheri's Pink Shower Sweets

We had more than enough food at Heather's baby shower and everything tasted so good. These are the recipes for the desserts my sister Sheri made for the shower. Thanks for sharing, Sheri!

Chocolate Raspberry Dessert
The brownie base is so soft and there's the perfect amount of raspberry flavor.
1 c. flour
1 c. sugar
1/2 c. butter or margarine, softened
1/4 t. baking powder
4 eggs
1 1/2 c. (16-oz. can) Hershey's syrup
Raspberry Cream Center (recipe follows)
Chocolate Glaze (recipe follows)

Heat oven to 350º. Grease 9x13-inch baking pan. Combine flour, sugar, butter, baking powder and eggs in large bowl; beat until smooth. Add syrup; blend thoroughly. Pour batter into prepared pan. Bake 25-30 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
Spread Raspberry Cream Center on cake. Cover, refrigerate. Pour Chocolate Glaze over chilled dessert. Cover; refrigerate at least 1 hour before serving. Cover; refrigerate leftover dessert.

Raspberry Cream Center: Combine 2 cups powdered sugar, 1/2 cup softened butter or margarine and 2 Tablespoons raspberry-flavored liqueur* in small bowl; beat until smooth (A few drops red food coloring may be added, if desired.) *1/4 cup raspberry preserves and 1 teaspoon water may be substituted for the raspberry-flavored liqueur.

Chocolate Glaze: Melt 6 Tablespoons butter or margarine and 1 cup Hershey's semi-sweet chocolate chips in small saucepan over very low heat. Remove from heat; stir until smooth. Cool slightly.

Striped Delight
It's great to find recipes you can use in the summer where you don't have to turn on the oven. It's cool and delicious. Sheri added a few drops of red food coloring to the cream cheese mixture and then to the Cool Whip and folded it in before spreading.
35 Oreos
6 T. butter, melted
1 (8-oz.) pkg. cream cheese, softened
1/4 c. sugar
2 T. cold milk
1 (12-oz.) tub Cool Whip Topping, thawed, divided
3 1/4 c. cold milk
2 (3.9-oz.) pkgs Jell-O Chocolate Instant Pudding

Process cookies in food processor until fine crumbs form. Transfer to medium bowl; mix in butter. Press onto bottom of 13x9 inch dish. Refrigerate until ready to use.

Whisk cream cheese, sugar and 2 Tbsp milk in medium bowl until blended. Stir in 1 1/4 cups Cool Whip; spread over crust.

Beat pudding mixes and 3 1/4 cups milk with whisk 2 minutes; pour over cream cheese layer. Let stand 5 minutes or until thickened; cover with remaining Cool Whip. Refrigerate 4 hours.

To Easily Cut into Square: place dessert in freezer about 1 hour before cutting into squares to serve.

Yummy Little Almond Sandwich Cookies
These are supposed to be very mini since it says to make 180 balls. Sheri made them bigger so she didn't get nearly as many, but it was probably faster that way. Cookies
1 (16.5 oz) roll Pillsbury Create 'n Bake refrigerated sugar cookies
1/2 c. flour
1/2 t. almond extract
1 T. sugar

Filling
2 c. powdered sugar
1/4 c. butter or margarine, softened
4 t. milk
1/4 t. almond extract
1 drop red food color

Heat oven to 350º. In large bowl, break up cookie dough. Stir or knead in flour and almond extract until well blended.

Shape dough into 180 (1/2 inch) balls. Place balls 1 inch apart on ungreased cookie sheet. Press bottom of glass dipped in granulated sugar on each ball until 1/4" thick; prick top of each with a fork.

Bake 6-8 minutes until set but not brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.

Meanwhile, in small bowl, beat filling ingredients with electric mixer on low speed until smooth and creamy. Spread about 1 teaspoon filling on bottoms of half of the cookies. Top with another cookie, bottom side down; press gently. Store in refrigerator.

2 comments:

  1. You have the yummiest looking recipes all the time!

    ReplyDelete
  2. OHHH!! Don't you realize I'm trying to lose baby weight!!!??? =)
    They look SO good!

    ReplyDelete

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