Favorite Dessert Recipes



CARAMEL MACCHIATO TRIFLE: 
1/2 Pampered chef recipe, 1/2 mine
Ingredients:
1 pound cake cut into 1 inch squares

1 container of whipped topping/whip cream
1/2 tub of caramel dip
1 cup strong coffee
2 pkg (8 oz) of softened cream cheese
1 pkg (3.3 oz) of instant vanilla pudding and pie filling
3 tbsp & 2 tsp of Sweet Caramel Sprinkle (optional)

Directions:
  1. Attach open star tip to Easy Accent® Decorator (or use a ziplock bag with one bottom corner cut off). Fill with 1 cup of the whipped topping; set aside. For filling, in Stainless (4-qt.) Mixing Bowl, whisk cream cheese until smooth. Gradually add coffee to cream cheese; whisk until smooth. Add pudding mix to cream cheese mixture; whisk until mixture begins to thicken. Fold in remaining whipped topping, set aside.
  2. If desired, using Chef's Silicone Basting Brush, brush pound cake with additional 1/2 cup coffee liqueur.
  3. To assemble trifle, place one-third of the pound cake cubes into Trifle Bowl. Layer one-third of the filling evenly over cake. Next drizzle caramel on filling. Then sprinkle 1 tbsp of the caramel sprinkle over the caramel layer.  Repeat layers two more times. Finish with piping whipped topping over filling, lightly drizzle caramel, and sprinkle 2 tsp of sprinkles. Garnish with an espresso bean on top in the middle.
  4. Keep refrigerated until serving time. Refrigerate leftovers.
Cook's Tip: Substitute 3/4 cup water, 3/4 cup sugar, 2 tbsp instant coffee granules and 1 tsp rum extract for the coffee liqueur, if desired.

The Pampered Chef 
® Mini Chocolate Tiramisu Cakes
 1 small pkg (9 oz/250 g) devil's food cake mix 
 1/4 cup (50 mL) sour cream 
 1 egg 
 1 tbsp (15 mL) instant coffee granules 
 1 tbsp (15 mL) water 
 1/3 cup (75 mL) coffee liqueur (see Cook's Tip) 


Filling & Topping 
 1 1/2 cups (375 mL) thawed frozen whipped topping 
 8 oz (250 g) mascarpone or cream cheese, room temperature 
 1/4 cup (50 mL) powdered sugar 
 2 tsp (10 mL) vanilla extract 
Unsweetened cocoa powder (optional)


  1. Preheat oven to 350°F (180°C). Spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray. For cakes, combine cake mix, sour cream, egg, coffee granules and water in Classic Batter Bowl; mix usingSmall Mix ‘N Scraper®. Divide batter evenly among cups of pan. Bake 8–10 minutes or until wooden pick inserted in centers comes out clean.
  2. Meanwhile, place whipped topping into large resealable plastic bag; secure and set aside. For filling, combine cheese, sugar and vanilla in clean batter bowl; mix until smooth using clean scraper. Place filling into an additional resealable plastic bag; secure and set aside.
  3. Remove pan from oven to Stackable Cooling Rack. Press tops of cakes with lightly floured Mini-Tart Shaper to make slight indentations; cool 2 minutes. Remove cakes from pan to cooling rack. Brush tops with coffee liqueur using Chef's Silicone Basting Brush; cool completely.
  4. Trim corners of both bags. Pipe filling over cakes. Pipe whipped topping over filling. Sprinkle with cocoa powder, if desired
Nutrients per serving: (1 cake): Calories 120, Total Fat 7 g, Saturated Fat 4 g, Cholesterol 20 mg, Carbohydrate 12 g, Protein 2 g, Sodium 105 mg, Fiber 0 g
Cook's Tip: If desired, 1 2/3 cups (400 mL) of devil's food cake mix from an 18.25-oz (510-g) package can be used for this recipe.
To substitute coffee liqueur, combine 1/4 cup (50 mL) water, 1/4 cup (50 mL) sugar, 1 tbsp (15 mL) instant coffee granules and 1 tsp (5 mL) rum extract in (1-cup/250-mL) Prep Bowl. Microwave, uncovered, on HIGH 1–2 minutes or until sugar is dissolved; cool.
© 2009 The Pampered Chef used under license.

APPLE OR BERRY PIE:
2 Pie crust shells (recipe follows)
3 cups berries (I like raspberries and blackberries best) OR 6 cups apples, cored and sliced
for apple pie: 1 tsp ground cinnamon and 1/2 tsp ground ginger,
1 cup granulated sugar for berries pie/for apple use brown sugar
1 tbsp corn starch
1 tbsp flour
1 tsp salt
1 tbsp apple cider vinegar
Egg wash: 1 egg, 2 tbsp water beat together
In a large bowl, mix fruit with corn starch, flour and salt until the fruit is coated. Once fruit is coated. Add cinnamon, ginger and sugar to bowl. Mix. Mix in 1 tbsp vinegar. Place 1 crust shell in a 9 in pie dish. Pour mix in shell. Top with other shell. Cut slits in top crust to vent. Brush on egg wash. Bake 350F for 20-25 minutes or until crust is done and browning.
 PIE CRUST
2 1/2 cups flour
1 tsp salt
6 tbsp butter
8 tbsp Crisco shortening
2 tsp white or apple cider vinegar
2 tbsp - 1/4 cup cold water
Using a fork or a pastry blender, mix butter, shortening, salt, and flour together until it looks like small beads. Add vinegar and 2 tbsp water and mix until dough forms. If it is too dry to mix add water, a tbsp at a time until it comes together. Roll into a ball, cover with plastic wrap, and let rest 20 minutes (can be refrigerated for up to 3 days). After resting, roll out into 2 circles for your pie.
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