Posts Tagged ‘dessert’

How to Make a Turkey Cake

Monday, November 6th, 2017


Isn’t this a cute turkey cake? It’s perfect for celebrating Thanksgiving with family and friends! You will need two cake boxes, chocolate icing, vanilla icing, and food coloring. You will also need a foil-lined piece of cardboard to place under the cake, and silk autumn leaves to decorate around the finished cake.


First you will bake two circle cakes. The second cake will be rectangular. After baking and cooling the cakes, you will want to put cellophane on them and place them into the fridge. Cold cake is easier to cut and sculpt than room-temperature cake.

Up-end one circle cake onto the bottom of your foil-lined cardboard. You will want to frost this with chocolate frosting.

Then cut a smaller circle out of the other circle cake. I used a round dish that would be the right size for the head of the turkey. Frost the head with chocolate frosting, too.

From the rectangular cake, cut feathers in the shape of rectangles, while slightly rounding the edges of the tops of the feathers.


Take out one tablespoon of white frosting and set aside for the eyes. Divide the remaining white frosting into three bowls: add yellow, orange, and red food coloring to the bowls. Stir the colors in, and frost the feathers of your turkey cake.


With a table knife, run the blade down the middle of each feather and out to the sides, adding texture like real feathers. Add a beak and white circles for eyes. You can use chocolate chips for the pupils of the eyes, or just use a glob of chocolate frosting.

Now your turkey cake is complete! Happy Thanksgiving!

Miniature Cherry Pies

Wednesday, March 19th, 2014


My children made these miniature cherry pies, and don’t they look just fabulous? They tasted delicious, and they were easy for my children to make. They are perfect for a tea party, a delicious dessert, or a snack for any time of day.

You need a muffin tin, pie crust dough, and a can of cherry pie filling. It’s really that simple. Roll out the pie crust dough on a floured counter with a rolling pin. Then use a circular shape to cut out crusts for each muffin tin.

Place the pie crusts into each slot in the muffin tin. You can press it in to go up the sides higher, so that the cherry pie filling doesn’t spill over too much.

Spoon the cherry pie filling into each slot in the muffin tin.

With the left-over pie crust, cut strips, and place them like a tic-tac-toe on the top of each miniature cherry pie.

Bake in the oven at 425 degrees for 30 minutes or until golden brown. Serve warm. Enjoy your miniature cherry pies with your children!

Strawberry Crepes

Thursday, May 24th, 2012


These heavenly strawberry crepes taste delicious. They just melt in your mouth. I made them for the first time last summer, after my children picked fresh strawberries at a local farm.

First mix 8 oz. Mascarpone cheese, 2 tablespoons of powdered sugar, ½ teaspoon of dried basil, and 1 teaspoon of lemon juice. Fold in 1 ½ cups of sliced strawberries. Put it in the refrigerator for half an hour.

Meanwhile, get the topping ready. Mix 2 cups of sliced strawberries, ½ cup of sugar, 2 tablespoons of orange juice, and 1 teaspoon of vanilla.

Now make the thin pancakes, which are called crepes. Mix together 3 eggs, slightly less than 1 cup of milk, ¾ cup of flour, 5 teaspoons of melted butter, 1 tablespoon of sugar, 1 teaspoon of vanilla, and ¼ teaspoon of salt.

Heat up two 8-inch frying pans over medium heat. Put a tablespoon of oil into each of them. Pour about ¼ cup of batter into each pan. Flip when lightly browned. Brown both sides.

Place the crepe on a plate. Put the Mascarpone mixture inside the middle and fold the two sides over. Pour the topping over it. Enjoy your strawberry crepes.

Chocolate Bananas

Sunday, September 4th, 2011


Growing up in Guatemala, I used to eat frozen chocolate bananas called “chocobananos.” These frozen bananas were covered in a hard shell of chocolate. I thought to myself, “I bet those aren’t that hard to make, and they are healthy, too.” Plus, I want my own children to experience the joy of eating a chocolate banana.


My friend that I grew up with in Guatemala told me to buy chocolate almond bark. You find it in the baking section of the grocery store. Don’t forget to buy the bananas, and make sure you have some popsicle sticks.


Peel the banachocobananonas and cut them in half. Stab them each with a popsicle stick. Place them on wax paper on a cookie sheet in the freezer. Let them freeze overnight.

The next day, melt the almond bark over medium heat in a pot on the stove. Stir constantly with a wooden spoon. Dip the bananas into it. The chocolate instantly hardens, and you can eat the chocolate bananas on the spot. Yum. Oh, put the leftovers in the freezer for a treat tomorrow, unless you’ve already eaten them all.