Tag Archives: desserts
June already? Wow! Time sure flies by when you’re havin’ fun!
May was a full month of celebration for our family! Between the special occasions (including our youngest sister receiving some awards in school, our youngest brother getting engaged, and the arrival of our newest nephew!!), the holidays, and the birthdays, we have had lots of opportunities to bring out the cake and celebrate!! Of course we didn’t eat dessert for all of those celebrations, just for our own birthdays. Since my husband’s birthday and my birthday are just days away from each other, we alternate which birthday gets a birthday cake. This year it was for his birthday, so I chose to make carrot cake—you know, so we can eat an extra slice and not feel as guilty because it’s got some fruits and veggies in it! Hahaha!! Actually, carrot cake is both of our favorite flavors of cake! Although neither of us have a gluten-intolerance, we decided to give the Gluten-Free Carrot Cake with White Chocolate Cream Cheese Frosting a try. If we didn’t know it was gluten-free, we never would have believed it—it tastes amazing!!
To make this delicious dessert, start by opening up the Mylar bag to see what’s inside. You should find a packet of brown sugar, a packet of white powder (that’s the frosting), a packet of white chocolate chips, and then the gluten-free cake mix. Once you’ve made sure it’s all there, preheat the oven to 350 Degrees and then generously grease a cake pan to help the cake come out easily.
Now it’s time to make the cake mix. Cream together 2 eggs and ½ cup of either vegetable oil (as called for) or I used melted butter—either one is fine. Next blend in the packet of brown sugar, then dump in the cake mix (the loose powder in the Mylar bag). Once that is all blended together, add in 2 cups of shredded carrots*, ½ cup of pineapple chunks*, and then you can add in the optional ½ cup of walnuts and 1 cup of raisons. *Feel free to use the dehydrated carrots and freeze-dried pineapple chunks, just be sure to let them soak in hot water as your very 1st step, but be sure to drain out the excess water before adding to the cake mix.
Once everything is well blended, pour into the greased cake and bake for 30-35 minutes (33 minutes worked perfectly for my cake!).
After the cake was baked, I let it cool almost completely, then flipped it upside down onto a wax paper-lined cutting board to decorate it, then gently tapped on the pan to get the cake out.
Now it’s time to make the frosting. Melt in a medium sized bowl the packet of white chocolate chips and ½ cup of butter. Once they’re melted, dump in 1-8oz package of cream cheese and 2 tablespoons of heavy cream. Whip it all together using an electric mixer (or the amazing Bosch!) until it becomes the fluffy frosting desired. Wait until the cake is completely cooled off before frosting it.
This gluten-free carrot cake should be stored in the fridge and eaten within 4-5 days for best flavor. Enjoy!
Contributed by Angelia Kunz
Today is banana day! A terrific fruit that is excellent anytime! Bananas offer so many health benefits for everyone to enjoy! A banana is loaded with potassium, which can help increase alertness1. Bananas are officially recognized by the FDA as being able to lower blood pressure and protect against heart attack and stroke.1 Eating bananas have a see-to-believe effect on us, too. They can help with cramping and reduce swelling.1
Who uses a banana peel? Maybe you should! Why you ask?? Besides the creative reasons like polishing silverware and leather shoes, scientists have recently added purification of drinking water contaminated with potentially toxic metals2 to the list of uses. With summer time coming, this little tick is one to keep on hand—if you get bit by a bug or develop hives1, rub the inside of a banana peel on the irritation for relief! Who knew?!
With all the vitamins and nutrients found in bananas, they are one food you should try and consume daily. But what happens if there comes a day when we get a shortage of bananas? With so many benefits from bananas, freeze-dried sliced bananas and dehydrated banana slices are both must-haves in everyone’s food storage for just in case!
To help celebrate banana day, enjoy making this delicious frosted banana cake!
Start by preheating the oven to 350 Degrees. Blend together 2/3 cup shortening, 1 1/3 cup sugar, 4 eggs, and 3-4 bananas. In a separate bowl, mix together 2 ½ cups flour, ½ teaspoon baking soda, 4 teaspoons baking powder, 1 teaspoon cinnamon, and ¼ teaspoon nutmeg.
Once the banana mixture is smooth, gently add the flour mix into it and stir well. A wonderful additive to this banana cake is chopped walnuts or chopped almonds, but that is completely optional!
Once the batter has been prepared, grease a cake pan and pour in the batter. Bake for 48-50 minutes, or until a toothpick comes out clean.
Right after the banana cake is baked, bring ¼ cup of butter to a boil in a pot on the stovetop.
Once the butter starts to boil, add 2 tablespoons of milk, 1 cup butterscotch chips, and ½ cup brown sugar. Stir continuously until the brown sugar is completely dissolved. Once it’s dissolved pour immediately onto the banana cake and smooth it out evenly. Best when eaten within 4 days.
Another great article discussing the benefits of bananas can be found at http://healthunify.com/how-banana-can-aide-you-to-your-health/
Contributed by Angelia Kunz
This strawberry dessert is very simple to make and makes for a sweet treat for anyone. For the gelatin, I followed the written instructions on the product, which equaled 2-3 servings, but it’s easy to adjust for however many servings you want to make. This strawberry gelatin is a 1-to-3-to-3 ratio, calling for 1 part gelatin mix, 3 parts hot water, and 3 parts cold water. The whip topping is a 1-to-1 ratio, calling for 1 part whip topping mix and 1 part ice cold water.
For this dessert, make the gelatin according to however many people you intend on serving it to. Here, I used 1/3 cup of gelatin mix, 1 cup of hot water, and 1 cup of cold water. Start by boiling the hot water. I just cooked the water in the microwave for about 10 minutes. Next, add your gelatin mix. Whisk by hand until all the mix is dissolved.
If you want, you can add some freeze-dried sliced strawberries into your dessert for some added fun! If you choose to, this is the time to add them in.
The next step is to add the cold water. Whisk again for about a minute, then refrigerate until it sets up. A fun trick to do for a single serving is to fill a clear glass half full of the gelatin before refrigerating, but store the half-full glass at an angle, so the gelatin sets up as shown here. That way, there’s more room to evenly add some whip topping.
While the gelatin sets up, make the whip topping equivalent to the same amount of servings as the gelatin. For me, I filled the ½ cup measuring cup up with crushed ice, then filled it with cold water—enough to add some liquid to the ice chunks, but not enough to overflow the measuring cup. My madness behind this is that the ice will melt as you whip it together with the water and powder, giving you about one cup of water required, but minimizing the chill time. Pour the ice-water into a mixing bowl, and add about 1 cup of the whip topping powder. Whisk by hand gently until all the powder is dissolved, then whisk continuously for 5 minutes, or until a nice “whipped” texture.
Place the whip topping into the fridge until chilled. If you do the ice, it seems to take anywhere from half an hour to an hour off the chill time; depending on how much you make.
Once everything is set up and chilled, take your gelatin out of the fridge, and top with the whip topping. For a fun decoration, you can top it all off with a sliced strawberry that resembles a heart. The freeze-dried strawberries are nice and soft, so you can use your fingers or a butter knife to enhance the shape of the strawberry to be a heart.
Contributed by Angelia Kunz
Nowadays people seem to think that Christmas is all about the gifts they receive and spending money on fancy items or “the latest trend” that they really don’t need. However, that is not what Christmas is about. It’s about being Christ-like and giving to those around you—giving to those in need and giving to those less fortunate; giving a material item or even better, giving your time and kindness to those around you. Good or bad, rich or poor, in the end, we’re all human, and we should do our personal best to show love and compassion to everyone who comes into our lives. Do something so simple as to smile and wish a stranger a happy holiday. Hold the door open for someone. Do a good deed by shoveling someone’s sidewalk or driveway. Or if you can, go a step further and spend a little of your money on a stranger or a few random people. Donate a toy to an organization that will give it to children whose families can’t afford a lot. Give someone in need a few necessities like a blanket or some food. Share some Christmas cheer with your neighbors by surprising them with a nice cup of cocoa.
Make a big batch of hot cocoa in your crock pot just by adding the hot water and hot cocoa mix and stirring it on low until it’s nice and hot. Or if you don’t want to waste any of the delicious hot cocoa mix, use your crock pot to heat up just the water, and then put the cocoa mix into the cups.
For each cup of hot cocoa, I use 3-5 tablespoons of the hot cocoa into each cup, then finish with the hot water.
You can also make a small batch of whipped topping and freezing little dollops of it to serve on top of the hot cocoa. For some added Christmas cheer, you could grind up some candy canes or little peppermints, and sprinkle the powder onto the whip topping dollops before freezing them.
Once it’s ready, pour it into some to-go cups with a bow on top or some cute Christmas mugs to give away to your neighbors. You could even put it in a red solo cup as long as it’s not too hot! Then finish it by attaching a cute little saying on it.
A small act of kindness can start a chain reaction of making this world a better place. So this Christmas season, do what you can to help make this holiday a little merrier for those around you. Ask yourself, what you can do to help make another person’s day a little brighter. So we at Rainy Day Foods would like to make your day a little brighter by giving you the opportunity to win a Mini Mug Pak. Just leave a comment under this post on Facebook to be entered for a chance to win. If you follow this link to our Pinterest page and repin our Hot Cocoa Gift Pak, you will also be entered to win!
Contributed by Angelia Kunz
Before we can make this dessert, we must make the gluten-free graham crackers by using Rainy Day Foods Gluten-Free Graham Crackers/Cheesecake Crust Mix.
Step 1-Pour both the red package and the enclosed packet of brown sugar into a medium-sized mixing bowl.
Step 2-Cut up 7 tablespoons of butter and add to the mixing bowl.
Step 3-Add in 3 tablespoons of cold water, 3 tablespoons of honey, and 1 teaspoon of vanilla extract. Blend well. If the gluten-free graham cracker mix feels too dry, add just a little bit more cold water, one teaspoon at a time. Adding too much water will make the dough sticky and hard to work with.
Step 4-Put the dough into a bowl and cover with plastic wrap. Refrigerate for at least an hour.
Step 5-Preheat oven to 325 Degrees. Then line two good-sized cookie sheets with aluminum foil.
Step 6-On a clean countertop, roll out two equal-sized sheets of wax paper*. Put half the gluten-free graham cracker dough onto the 1st sheet of wax paper, then put the 2nd sheet of wax paper on top. Using a rolling pin, roll the dough evenly until it is roughly 1/8 inch thick.
*I would recommend taping down the 1st sheet of wax paper to keep it in place.
Step 7-Once the dough is evenly flattened, take the top sheet of wax paper off, grab the bottom sheet of wax paper—keep it tight!—and dump the dough onto one of the cookie sheets.
Step 8-Once the dough is on the cookie sheet, take a pizza cutter and gently cut the sizes of graham crackers desired. Typically, they would be cut into 2 inch by 3 inch rectangles. Then take a fork and gently poke the dough all over.
Step 9-Repeat Steps 6 through 8 to the remainder of the gluten-free graham cracker dough. Then bake both cookie sheets for 16-18 minutes. Take out and let cool completely.
After making the gluten-free graham crackers, we now need to whip up a batch of whip topping. This simple recipe is a 1-to-1 ratio—for one cup of whipped topping mix, add one cup of ICE cold water. I needed a lot of whip topping for a few desserts, so I made this batch using 4 cups of whip topping mix, 1 ½ cups of crushed ice, and 2 ½ cups of ice cold water. To make sure it’s ICE cold water, I substituted roughly 1/3 of the water with crushed ice, but that is entirely optional.
Put the water (and ice if substituting in) into a mixing bowl and add the whip topping powder. Whisk on a low speed for about a minute, or until all the powder is mixed into the water. Once all the powder is mixed in, whip the mixture on a medium speed for 3 minutes, then turn on high for about 5 minutes.
Once the whip topping has taken form, chill for 4 to 6 hours before using. *Please note that once the whip topping is made, it should be eaten within 24hrs.*
Once both the gluten-free graham crackers and the whip topping are ready, it’s time to make the Autumn-Spice Cheesecake!
Start by crushing up some graham crackers. We like a lot of crust in our cheesecake, so I used one whole cookie sheet of gluten-free graham crackers. Once crushed, melt 6 tablespoons of butter and mix with 4 tablespoons of sugar and the gluten-free graham crackers in a round glass dish.
Next, take a 16 oz. softened package of cream cheese and blend with 1 cup of lightly-packed brown sugar and up to 2 cups of Rainy Day Foods Whip Topping.—add whip topping 1/2 cup at a time, then taste test to see if more is needed. Stir in 1/2 teaspoon of vanilla extract, 1/4 teaspoon nutmeg, 1/4 teaspoon cinnamon, and 1/4 teaspoon of cloves. This is now your cheesecake filling.
Scoop the cheesecake filling on top of the graham cracker crust and refrigerate for at least an hour before serving.
**I HIGHLY RECOMMEND EATING THIS WITHIN 24 HOURS FOR BEST RESULTS**
Contributed by Angelia Kunz
Banana cream pie is a family favorite in my household! It’s sweet, simple, and makes for a perfect dessert for any occasion! Where it is such a quick dessert to make, we try to be prepared by having a graham cracker pie crust, a can of whip topping, and a can of instant banana pudding handy for when we’re craving banana cream pie.
Using all the rainy day foods, we start by making a batch of whip topping. This simple recipe is a 1-to-1 ratio: for one cup of whip topping mix, add one cup of ICE cold water. For the banana cream pie, we will only need about one cup, so use half a cup of whip topping and half a cup of ice cold water. Whip them together on low speed for one minute, then on medium speed for three minutes, and finally on high for five minutes. Chill for two to four hours before using.
Once the whip topping is set up, it’s time to make the banana pudding. In a medium bowl, mix one cup of banana pudding mix with two cups of cold water. Stir until the powder is dissolved and the mixture starts to take on the pudding consistency.
Mix together the banana pudding and the whip topping.
Pour into the graham cracker crust. Refrigerate for about an hour before serving, then enjoy!
Contributed by Angelia Kunz
October is one of my favorite months! It’s filled with all the beauty that fall has to bring! It’s when all the leaves on the trees change color, almost as if they’re giving an encore before they leave for the winter. It’s harvest time—the final pat on the back for all the farmers’ hard work. It’s the month that hunting season starts in my household, so we look forward to that and the delicious meat it brings to our freezer. It’s also the first month of the final three holidays that all kids get most excited about—starting with Halloween! They always look forward to letting their imaginations run wild and dressing up as one of their favorite characters…and all the candy they get from trick or treating!! As parents, we enjoy our candy here and there, too, but it’s also nice to have a dessert that’s not just a candy bar. So, with the help of Rainy Day Foods, I’ll show you how to make some fun Halloween desserts.
This first one is called “Halloween Dirt Cups,” using Rainy Day Foods Instant Chocolate Pudding Mix. It’s a pretty simple dessert to make, but you can dress it up and get pretty wild with it! You can make a couple for your family, or make several dozen for a fun Halloween party treat! This time around, I’m only making two, so keep that in mind as you read on.
Start by putting 4 Oreo cookies (minus their frosting) into a plastic Ziplock bag, making sure to get all the air out.
Then using a coffee cup, crush the Oreos into a dirt-like powder.
Pour the “dirt” powder into two clear cups. Set the coffee cup and Ziplock bag aside for later.
Next step is to whip up some chocolate pudding in a separate bowl.
Take 2 cups of cold water and gradually stir in 1 cup of pudding mix. Whip it by hand for about 5 minutes or until there are no clumps and the pudding starts to thicken up.
Pour the pudding into the clear cups on top of the crushed Oreos. Refrigerate 2 to 3 hours.
Once the pudding has set up, put 5 more Oreos without their frosting in your Ziplock back and crush them up into small chunks. Pour the chunks on top of the pudding, and now you’ve got “Halloween Dirt Cups”.
You can put a couple Sour Patch Kids on top to make “Zombie Kid Cups”
You can add gummy worms on top to make “Worm Dirt Cups”.
You can take one half of an Oreo with the frosting still on, write on the frosting with a chocolate frosting or sprinkles and make it into a headstone for “Graveyard Plot Cups”.
You can even make a zombie hand reaching up out of the dirt!
The possibilities are endless!! Lots of neat tricks you can do with this simple treat.
Labor day weekend--the final weekend of summer has come and gone. School is back in session. The final three-day vacation of the season has just finished up, and everyone’s back home. For us, what better way to spend our last summer vacation than to go camping. To celebrate our last night away from reality, we made our all-time favorite camping dessert—Dutch Oven Peach Cobbler!
When you go camping around here, it’s very hard to know what the weather is going to do, let alone how warm or cold it’s going to be, especially at nights! With that in mind, it’s difficult to bring along fresh fruits. So, we keep a #10 can of Rainy Day Foods Freeze-Dried Sliced Peaches in our camper. They’re real peaches that can be eaten as is or reconstituted with water to their natural physical state. You can even add them as is to your cereal or granola for a little extra flavor.
For Dutch Oven Peach Cobbler, you’ll need butter, a white cake mix, and peaches. **We made the 4-6 serving recipe**
We start by reconstituting the freeze-dried sliced peaches. It’s very simple really—you just take the desired amount of freeze-dried sliced peaches, put them in a bowl, and add a little bit of water. For this recipe, we dumped 6 cups of freeze-dried peaches into a bowl, and added 2 cups of water.
Then repeat this cycle:
stir a minute, set a minute; stir a minute, set a minute. Do this until the peaches are back to their natural physical state, but make sure to stir gently so you don’t mash the peaches.
Next, take ¼ cup (4 tablespoons) of butter and grease the bottom and the edges of your Dutch Oven. Leave any leftover butter in the pan.
Dump the peaches into the Dutch Oven
Then top with half a bag of white cake mix & spread evenly with a fork
Next, slice up ¼ cup (4 tablespoons) of butter into thin slices,
and then place them evenly on top of the white cake mix
Put the lid on and cook on low heat for 25-30 minutes.
You’ll know it’s done when the cake mix starts to turn golden brown,
but don’t go over 30 minutes or the peaches on the bottom could start to burn
It’s best served warm with vanilla ice cream or cool whip!
Contributed by Angelia Kunz
I can’t believe it’s almost the fourth of July! If you’re like me, that means you are looking for a fun, patriotic dessert to serve at your barbeque or picnic. This year I’ve decided to try some Fourth of July Cupcakes. I made some ahead of time to see if they were picnic worthy. I liked the fact that they didn’t take too long to make, were really cute and my family loved them. Here is the recipe:
Fourth of July Cupcakes
Prepare cupcake tins with paper baking cups or grease and lightly flour tins.
½ c. shortening or shortening powder*
1 ¾ c. sugar
1 tsp. vanilla
In a large mixing bowl beat shortening and butter with an electric mixer. Add sugar and vanilla; beat until well combined. *If using shortening powder, you will need to add 1/3 c. water and 1 tsp. oil.
Add 4 egg whites or 4 tsp. egg white powder (if using egg white powder, you will need to add 28 tsp. of water) one at a time, beating well after each.
Add dry mixture and 1 1/3 c. buttermilk or 4 tsp. buttermilk powder* alternately to beaten mixture, beating on low speed after each addition just till combined. *If buttermilk powder is used, you will need to add 1 -1 1/3 c. water.
Divide batter evenly between 3 different bowls. Add red food coloring to one and blue food coloring to one. Place about 1 tsp. of each color in cupcake pans. Bake in a 350 degree oven for 20 to 25 minutes. Makes 30 cupcakes. After they are cool frost with desired frosting.
I decided to try something different from my usual buttercream icing, so here is the recipe:
Fluffy White Frosting
In a saucepan, stir together:
1 c. sugar
1/3 c. water
¼ tsp. cream of tartar
Cook over medium heat until the sugar is dissolved and mixture is bubbly.
In a mixing bowl, whip until soft peaks:
2 egg whites or 2 tsp. egg white powder (if using egg white powder, you will need to add 14 tsp. water)
1 tsp. vanilla
Gradually add the sugar mixture while whipping constantly until stiff peaks form. It will take about 7-10 minutes.
Frost the cupcakes. Decorate with desired decorations and ENJOY!!
Contributed by Pam Higley
School is out and the kids are looking for treats. At my house, that means lots of cookies. One of their favorites is Snickerdoodles. If you’ve never had them you are missing out on a yummy cookie and they are a nice change from the usual chocolate chip. My kids even think it is fun to help me make them. Here is the recipe:
1 ½ cups Butter or Butter Powder* ¾ tsp. Cream of Tartar
3 cups Sugar ¾ tsp. Baking Soda
In a mixing bowl beat the butter with an electric mixer for 30 seconds. Add the sugar, cream of tartar and baking soda. Beat till combined, scraping sides of bowl. *If using butter powder add 1 ½ c. water.
3 eggs or 5 ½ Tblsp. Whole Egg Powder mixed with 5 ½ Tblsp. Water
1 ½ tsp. Vanilla
Beat these two items until combined. Then add:
4 ½ cups Flour
Mix well. Cover and chill for 1 hour.
6 Tblsp. Sugar and 3 tsp. Cinnamon Powder
Shape dough into 1 inch balls. Roll balls in sugar-cinnamon mixture to coat. Place on an ungreased cookie sheet. Bake in a 375 degree oven for 10 minutes. This recipe will make about 7 dozen cookies.
Be sure to have plenty of milk for dipping these into!
Contributed by Pam Higley