It’s time to make some summer desserts! It’s very cold out right now, but that doesn’t mean we can’t start preparing for warmer weather with these awesome summer desserts!
Tiramisu is one of my favorite summer desserts. This is a fun twist on an already great dessert!
Ingredients:
6 ounces of ladyfingers
1/2 pound of blueberries
1 pound of blackberries
1 pound of mascarpone cheese
4 egg yokes
5 tablespoons of granulated sugar
3/4 of a cup of heavy cream
4 tablespoons of honey
2 lemons
2 teaspoons of vanilla extract
2 tablespoons of water
Basil leaves for garnish
Steps:
1. In a small saucepan, add the blackberries and blueberries together with the lemon juice, vanilla extract, honey, and 2 tablespoons of water. Bring it to a simmer on low, cover with a lid together for a few minutes until the blueberries have popped. Allow to cool and then strain the berry sauce, separating the liquid from the solid.
2. Whisk the heavy cream and 1 tablespoon of the granulated sugar. Put in the refrigerator and keep cold until you use it.
3. In a different bowl, cream together the egg yolks with the granulated sugar with a whisk. Start adding the mascarpone cheese, a little at a time, until incorporated. Using a spatula, add the chilled whipped cream to the mascarpone and gently fold them together. Divide the mix in half.
4. Add the solid berries from the sauce to half of the mascarpone mixture and gently fold them together. Set aside.
5. Prepare 4 medium glasses or a trifle dish to assemble your tiramisu. Dip the ladyfingers into the berry sauce and layer them in the bottom of the glasses or dish. Add a layer of the berry mascarpone mixture, and then add a layer of the plain mascarpone sauce. Repeat the layers until you run out of sauce.
6. Refrigerate for a few hours. Serve chilled and garnish with some berries and basil leaves.
I know a lot of people don’t like pineapple a lot, but adding pineapple can make amazing summer desserts!
Ingredients (Crust):
2 1/2 cups of graham cracker crumbs
1/2 cup of butter
Ingredients (Filling):
4 ounces of cream cheese
1/2 cup of butter (1 stick)
2 cups of powdered sugar
8 ounces of frozen whipped cream
20 ounce can of crushed pineapple
Steps:
1. Preheat the oven to 350 degrees.
2. Crust: Crush the graham crackers. Drain the pineapple. Melt the butter in a medium-size bowl in the microwave.
3. Add 2 1/2 cups of the graham cracker crumbs to the melted butter and stir until combined. Measure out 2 cups of the crumb mixture and press into the bottom of a 9×9 square baking dish.
4. Bake the crumb mixture for 8-10 minutes and then let cool completely. Keep the extra graham cracker crumbs for the rest of the dessert.
5. Filling: Beat the cream cheese and butter together with an electric mixer. Add the powdered sugar slowly until it is all incorporated into the mixture.
6. Add a heaping tablespoon of the drained pineapple and stir it, coating the pineapple completely. Spread the cream cheese mixture over the baked and cooled graham cracker crust.
7. In a separate bowl, mix the whipped cream with the rest of the pineapple. Stir well, it will be thick and clumpy. Spread the whipped cream mixture over the cream cheese layer. Spread it using the back of the spoon.
8. Sprinkle the rest of the graham cracker mixture over the top of the dessert. Cover the whole pan with plastic wrap and refrigerate for at least four hours.
Orange creamsicle is already a really good ice cream, so this cheesecake will automatically be one of your favorite summer desserts!
Ingredients:
11 ounces of vanilla wafer cookies
1 1/2 cups of sugar
4 tablespoons of melted butter
16 ounces of cream cheese
16 ounces of heavy cream
1 box of orange gelatin (3.3 ounces)
1 cup of boiling water
Zest from 1 orange
1/4 teaspoon of vanilla extract
1/2 cup of powdered sugar
Steps:
1. Put vanilla wafers in a food processor and pulse until finely chopped. Add 3/4 cups of sugar and melted butter and pulse to incorporate.
2. Grease the bottom and sides of a nine-inch pan. Press mixture into the bottom and slightly up the sides of the pan. Place in the freezer for 30 minutes.
3. Beat cream cheese and the rest of the sugar until smooth.
4. In a medium bowl, mix gelatin and boiling water until dissolved. Set aside. Zest the orange and set that aside, too. Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
5. Add 1/2 of the whipped cream mixture to cooled gelatin and add orange zest. Whisk to blend and set aside. Fold the remainder of the whipped cream mixture into a cream cheese mixture. Spread 1/2 of the cream cheese mixture over the crust.
6. Pour 2 cups of the orange whipped cream mixture over the cream cheese mixture. Gently spread the rest of the cream cheese mixture over the orange mixture. Pour the remaining orange mixture over the cream cheese mixture.
7. Refrigerate for at least 6 hours.
Ice cream cakes are my absolute favorite summer desserts. This is the easier way to make ice cream cake!
Ingredients:
24 ice cream sandwiches
16-ounce container of cool whip
8 ounces of Hershey’s chocolate syrup
8 ounces of caramel sauce
1 cup of mini M&M’s
Steps:
1. Line a 13×9 inch cake pan with parchment paper. Place 12 unwrapped ice cream sandwiches in the bottom of the pan. Spread half of the cool whip container over the bottom layer of ice cream sandwiches. Drizzle with chocolate syrup and caramel sauce.
2. Repeat the first step, putting the rest of the ice cream sandwiches and cool whip over the bottom layer. Put more caramel sauce over the sandwiches.
3. Sprinkle the M&M’s over the top and put the cake in the freezer for at least two hours. Serve immediately out of the freezer.
Any kind of fruit makes great summer desserts but putting them with sugar cookies makes fruit even better.
Ingredients (Cookie):
1 pound package of premade Pillsbury sugar cookie dough
8 ounces of cool whip
4 ounces of cream cheese
2 tablespoons of sugar
1 teaspoon of vanilla
Ingredients (Fruit Toppings):
15 ounce can of mandarin oranges
2 kiwis
1 pound of strawberries
1 pint of raspberries
15 ounce can of pineapple
Steps:
1. Preheat the oven to 350 degrees, and lightly grease a round glass pizza pan. Press the dough into the pan, about 1/8 of an inch thick. Pierce several times with a fork.
2. Bake for 8-10 minutes, or until the edges are lightly golden. Cool completely while whipping together the cream cheese, sugar, and vanilla in a bowl. Fold in the cool whip.
3. Once the crust has cooled, spread frosting evenly over the sugar cookie with a spatula. Top with your favorite fruit and enjoy!
Brownie blondies are really good desserts, but they’re not quite summer desserts. Adding strawberries make them very summery.
Ingredients (Blondies):
1 cup (or two sticks) of room temperature butter
3/4 of a cup of granulated sugar
1 large egg
1/4 of a cup of fresh-squeezed lemon juice
2 1/4 cups of all-purpose flour
1/2 of a teaspoon of baking powder
1/2 of a teaspoon of salt
1 cup of diced fresh strawberries
Ingredients (Glaze):
1 cup of unsifted weight powdered sugar, sifted
1 tablespoon of strawberry puree (2 large strawberries)
Lemon juice (about 1 tablespoon)
Steps:
1. Preheat the oven to 350 degrees Fahrenheit. Line a 9-inch square baking pan with parchment paper.
2. Cream the butter and sugar until fluffy and then beat in the egg. Beat the lemon juice once the egg is fully mixed.
3. In a separate bowl, mix the flour, baking powder, and salt, then add it to the wet ingredients. Mix until no more dry flour is in the bowl.
4. Gently fold in the diced strawberries. Spread the mixture into the pan and spread out as evenly as possible. The dough is thick, so be careful.
5. Bake for 30-35 minutes, just until the edges are golden brown. If you insert a toothpick, it will be slightly moist but not wet. Do not over bake these or they will dry out.
6. Slice the strawberries and put them in a food processor, pureeing them. Strain the strawberries and mix them with sugar and lemon juice. Spread over the blondies and enjoy!
S’mores are already summer desserts, but making them frozen is even better.
Ingredients:
1 box instant chocolate pudding
2 1/2 cups of cold milk
16 graham crackers
7 ounces of marshmallow cream
4 ounces of cream cheese
8 ounces of frozen whipped topping
Steps:
1. Line a 13×9 inch pan with tin foil, allowing the sides to overhang.
2. In a medium bowl, whisk together pudding mix and milk until smooth and creamy. Pour into the pan and spread in an even layer. Chill the pudding while you mix the marshmallow layer.
3. In a medium bowl, beat together the cream cheese and marshmallow cream until smooth. Fold in the whipped topping. Spread the marshmallow layer over the pudding and cover with tin foil. Freeze the layers for around 6 hours and use the overhanging tin foil to remove the pudding from the pan.
4. Break the graham crackers in half and cut the pudding into pieces the same size as the crackers. Sandwich some of the pudding between two graham crackers and enjoy! Store in an airtight container in the freezer if you want to save them.
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