I don’t know about you, but where I live things are only partially open. We tried to go shopping for my birthday a few days ago and every store I wanted to go to was closed. If you have seen any of my past bake with me videos, you know that I started doing a lot of baking when quarantine started. It was meant to give my family something good to look forward to each night after dinner....something small, but positive while things in the world seemed so crazy. And now, 10 weeks later, I am still baking new desserts every week! Today I am sharing another three of our favorite dessert recipes. I hope you enjoy this video!!
#bakewithme #dessertrecipes #quarantinecooking #dessertideas #sweettreats #bakingrecipes
Recipes:
Cinnamon Roll Bars~
INGREDIENTS
1/2 cup unsalted butter (1 stick), melted
1 large egg
1 cup light brown sugar, packed
1 tablespoon vanilla extract
2 teaspoons cinnamon
1 cup all-purpose flour
1/4 teaspoon salt, or to taste
Frosting
3 ounces cream cheese, softened (lite okay)
2 T unsalted butter, softened
3/4 cups confectioners’ sugar
1/4 teaspoon vanilla extract
1/4 teaspoon salt
INSTRUCTIONS
BARS – Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.To a large, microwave-safe bowl add the butter and heat to melt, about 1 minute on high power. Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, cinnamon, and whisk until smooth.
Add the flour, salt, and stir until just combined, don’t overmix. Turn batter out into prepared pan, smoothing the top lightly with a spatula as necessary. Bake for about 20 to 24 minutes, or until top is set in center and done. A toothpick should come out clean. Let bars cool before frosting
Frosting – To a large bowl (or to the bowl of a stand mixer) add the cream cheese, butter, confectioners’ sugar, vanilla, salt, and beat with an electric mixer (or use the paddle attachment of a stand mixer) until light and fluffy, about 2 to 3 minutes.Turn frosting out over bars and spread into a smooth, even, flat layer using a spatula or knife.
Lemon Lush Dessert~
Ingredients
1 Graham Cracker pie crust
1 packages cream cheese 8 oz
1/2 c powdered sugar
1 packages lemon instant pudding 3 oz
1 3/4 c cold milk
1 container cool whip 16 oz
Instructions
Cream Cheese Layer:
Beat together cream cheese and powdered sugar until creamy and smooth. Spread over graham cracker crust.
Pudding Layer:
In another mixing bowl, whisk together pudding mix and milk. Allow to sit for 5 minutes to thicken up. Spread on top of the cream cheese layer; cover and place in the fridge for 1 hour.
Topping:
Spread whipped topping over the pudding layer.
Strawberry Pretzel Dessert~
Ingredients:
1 1/2 cups crushed pretzels
4 1/2 tablespoons white sugar
3/4 cup butter, melted
1 cup white sugar
2 (8 ounce) packages cream cheese
1 (8 ounce) container frozen whipped topping, thawed
1 (6 ounce) package strawberry flavored Jell-O(R)
2 cups boiling water
1 (16 ounce) package frozen strawberries
Preheat oven to 350 degrees F. Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9×13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.
In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.
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