I got to do some baking this weekend – something I don’t do nearly as much as I’d like. Now that it’s just the two of us here, I try to only bake when I’m having company. In Sunday’s case, we weren’t having company – we were the company. How nice that was! I’m always reminded of the blessing people receive when we open our homes. It was a blessing for us, and I need to remember to not just receive the blessing, but also to extend it to others.
When I asked what I could bring, our hostess suggested dessert. Yay! Here was an opportunity to try a couple new recipes. (Yep, I did it again!)
Since there were going to be ten at the meal, I decided to make two desserts so there would be plenty, and everyone could have a choice. I opted on a pie and a cake. One was from Cooking Light and one from Taste of Home.
I wanted to try a “light” pie, so I opted for a Lemon Cream Pie. Instead of the bright yellow filling, this is a light yellow, because of it being a cream. It’s not a super lemony flavor, but a mild one. I found this at Cooking Light, where I get tons of great recipes. Rather than making the link to the recipe I’m posting it here so you’re only a click away from the recipe if/when you come back to find it in the recipe tab.
Lemon Cream Pie
1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury) – I used homemade
1/2 cup sugar
1 tablespoon grated lemon rind, divided
1/4 cup fresh lemon juice
3 tablespoons cornstarch
1/4 teaspoon salt
2 large eggs
1 1/2 cups fat-free milk – I used 2% milk
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
2 tablespoons butter, softened
1 1/2 cups frozen fat-free whipped topping, thawed
1. Roll dough into a 12-inch circle; fit into a 9-inch pie plate coated with cooking spray. Fold edges under, and flute. Bake piecrust according to package directions. Cool completely on a wire rack.
2. Combine sugar, 2 1/2 teaspoons rind, and the next 4 ingredients (through eggs) in a large bowl, stirring well. Combine milk and cheese in a medium, heavy saucepan over medium-high heat; cook until mixture reaches 180° or until tiny bubbles form around edge (do not boil). Gradually add the hot milk mixture to sugar mixture, stirring constantly with a whisk. Return milk mixture to pan, and cook over medium heat 10 minutes or until thick and bubbly, stirring constantly. Remove from heat; stir in butter.
3. Place pan in a large ice-filled bowl for 10 minutes or until the mixture cools to room temperature, stirring occasionally. Spoon filling into prepared crust, and cover surface of filling with plastic wrap. Chill for 3 hours or until set, and remove plastic wrap. Spread the whipped topping evenly over chilled pie, and sprinkle with remaining 1/2 teaspoon lemon rind.
For the second dessert, I decided on chocolate. This cake originally was to have a cherry filling, but that is a story I’ll share later. ~Sigh~ Cherry wasn’t an option, but after remembering a new flavor of ice cream Blue Bell has – Chocolate Covered Strawberry, I figured strawberry filling on a chocolate cake might not be a bad idea. =) So, that’s what I went with!
Chocolate Covered Strawberry Cake – Or Black Forest Cake
This cake gets better as it sits in the fridge. Next time, I’ll make it a couple days ahead!
•1 package (9 ounces) chocolate cake mix – You can also use half of a cake mix
•1/2 cup water
•1 package (3 ounces) cream cheese, softened
•2 tablespoons sugar
•1 carton (8 ounces) frozen whipped topping, thawed
•1 can (21 ounces) cherry pie filling – Or Strawberry Pie Filling
•In a small bowl, beat the cake mix, water and egg on medium speed for 3-4 minutes. Pour into a greased 9-in. springform pan; place pan on a baking sheet.
• Bake at 350° for 23-25 minutes or until cake springs back when lightly touched. Cool on a wire rack.
• In a small bowl, beat cream cheese and sugar until fluffy; fold in whipped topping. Spread pie filling over cake; top with cream cheese mixture. Cover and refrigerate for 4 hours. Remove sides of pan. Yield: 6-8 servings.
What was cooking/baking in your kitchen this week?