Tag Archives: Desserts

Festive 4th of July Favorite

25 Jun

Beaches, barbeques, and boat rides.  That basically sums up our fourth of July plans. Whether you are going to a party or planning one, I am big on the menu, especially the desserts.  Just like fourth of July fireworks desserts are like the grand finale of the evening.  Here are a few that will have your party going out in a bang.

Sparkler Cupcakes- Better Homes and Garden.

Ingredients

  • 1/2cup red candy coating disks
  • 1/2 cup blue candy coating disks
  • 1/2 cup white candy coating disks
  • 2 1/2 cups Creamy White Frosting or canned creamy white frosting
  • 12Confetti Cupcakes or other 2-1/2-inch cupcakes in paper bake cups
  • Red, white, and blue sprinkles and/or jimmies (optional)
     
    Directions1.Place colored candy coating disks in three separate small microwave-safe bowls. Microwave one bowl on 100 percent power (high) for 30 seconds. Stir; microwave for 20 to 30 seconds more or until melted. Repeat, one at a time, with the remaining bowls of candy coating. Transfer the melted candy coatings to three small heavy resealable plastic bags. Snip off a small piece from one corner of each bag. On sheets of waxed paper, make 8- to 9-inch-long sticks (about 1/4-inch thickness) of each color candy coating by piping back and forth over waxed paper in a zigzag pattern. Let stand about 1 hour or until firm. (If necessary, place the sticks of candy coating in the freezer until firm.)2.Meanwhile, place Creamy White Frosting in a disposable pastry bag fitted with a medium star tip. Pipe frosting over Confetti Cupcakes.3.Break the zigzag sticks of candy coating into 3- to 4-inch lengths. Insert the candy sticks into frosting, radiating out from the center like a sparkler. If desired, sprinkle with colored sprinkles. Makes 12 (2-1/2-inch) cupcakes.

     
    Red, White and Blueberry Ice Cream Dessert – Better Homes and Garden. 
     
     
    Ingredients

    • pints raspberry sorbet, softened
    • pints vanilla ice cream, softened
    • recipe Hibiscus Syrup
    • Additional blueberries (optional)
       
      Directions1.Line two 8x4x2-inch loaf pans with foil, extend foil over pan edges; set aside. Spoon 1 pint of raspberry sorbet in each prepared pan; spread evenly. Cover and freeze 1 to 2 hours or until firm. One-half hour before spreading second layer, allow vanilla ice cream to soften 30 minutes in refrigerator. Spoon 1 pint softened vanilla ice cream on raspberry sorbet in each pan. Cover; freeze 4 hours or overnight until ice cream is firm. Place serving platter in freezer.2.To serve, remove ice cream loaves from pans, using foil to lift. Peel back foil and slice each loaf in 8 slices. Place slices on frozen serving platter. Serve with Hibiscus Syrup. Or scatter the additional blueberries over slices. Makes 16 servings.

      Fruit Tart Flag- Food Network
       
       

      Directions

      Fill premade miniature tart shells or phyllo cups with sweet mascarpone cream (recipe below), then arrange on a tray and top with blueberries and halved strawberry slices to create stars and stripes.

      Mascarpone Cream:

      Beat an 8-ounce container of mascarpone cheese and 3 tablespoons confectioners’ sugar with a mixer until smooth. Gently fold in 1/2 cup freshly whipped cream.

       
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