Coffee Bavarian

So this is not technically baking, but it's a nice, light and fluffy summer dessert, sure to please.

Ingredients

2 envelopes unflavored gelatin
1 cup cold water
1 1/2 cups boiling water
2/3 cup sugar
8 teaspoons instant coffee
1 envelope Dream Whip, prepared

Instructions

Sprinkle gelatin on top of cold water to soften. Add boiling water and stir until gelatin is completely dissolved. Add sugar and coffee. Stir until dissolved. Pour gelatin into desired bowl or mold. Refrigerate until it reaches the consistency of unbeaten egg whites. Remove from refrigerator and beat in Dream Whip. Beat well to avoid separating. Chill until firm.

Fluffy Lemon Dessert

A nice easy no bake summer recipe.

Ingredients

1 package lemon Jell-o
1 cup sugar
1 cup boiling water
Juice and grated peel of 1 orange
Juice and grated peel of 1 lemon
1 large can Perfection milk
1 cup graham cracker crumbs
1/3 cup sugar
1/2 cup melted butter

Instructions

Combine graham cracker crumbs, 1/3 cup sugar, and melted margarine. Press into the bottom of a 9-inch pan. Mix together Jell-o, sugar, boiling water, and orange and lemon juice and zest. Stir until dissolved. Allow to thicken in refrigerator. Pour very cold Perfection milk into a cold bowl. Beat until stiff. Pour into Jell-o mixture and beat. Pour over base. Refrigerate until set. If desired, garnish with some reserved crumb mixture.

Summer Desserts Month

This month I'm going to post some summer recipes. Some of these are no bake, some require a little time in the over, all are sure to delight.

Maple Walnut Cupcakes With Maple Meringue Icing

Maple syrup, for those of you who aren't aware, is the food of the Gods. Recipe courtesy of Cupcaaktastic.

Cupcake Ingredients

2 1/2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup brown sugar
2 eggs
1 cup maple syrup
1/2 cup milk
1/2 cup chopped walnuts

Cupcake Instructions

Mix together flour, baking powder, and salt. Set aside. Cream together butter and sugar until light and fluffy. Beat in eggs one at a time. Add dry ingredients alternately with syrup and milk. Fold in walnuts. Spoon batter into lined muffin tins, filling about 2/3 full. Bake at 350 degrees for 25-30 minutes. Cool completely before icing.

Meringue Icing Ingredients

2 egg whites
Pinch of salt
1 cup maple syrup
1 teaspoon vanilla
Brown sugar for garnish

Meringue Icing Instructions

Beat together egg whites and salt until peaks start to form. Set aside. Boil maple syrup until it forms a soft ball when dropped in cold water, or 234 degrees on a candy thermometer. Remove from heat and pour slowly into egg whites, beating constantly. Add vanilla and continue beating until soft peaks form. Pipe meringue onto cooled cupcakes. Sprinkle with brown sugar.

Lamingtons

Ok, so these are not technically a cupcake... you make them in an 8-inch square pan. But the final presentation is more cupcake-like than anything else, so that's why I'm posting the recipe here.

Cake Ingredients

2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup milk

Cake Instructions

In a large bowl, whisk together flour, baking powder and salt. Set aside. In another bowl, beat butter until soft. Add sugar and beat until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla extract and beat until smooth. Add flour mixture and milk alternately, in three additions, starting and ending with flour. Spread the batter in a greased 8-inch pan. Bake at 350 degrees for 25-30 minutes. Cool the cake in pan for 10 minutes before removing. Cool completely. Once cooled, cut into 16 2-inch squares, wrap in plastic, and refrigerate at least 2 hours or overnight.

Frosting Ingredients

4 cups icing sugar, sifted
1/3 cup cocoa
3 tablespoons unsalted butter
1/2 cup milk
2 cups unsweetened dessicated coconut

Frosting Instructions

Place all ingredients in top of a Dutch oven over medium heat and simmer, stirring, until it reaches a smooth consistency. Place the cake squares on a wire rack over a cookie sheet. Pour the chocolate over each square, coating all sides well. Using a spatula slid underneath the squares, transfer each square to a plate containing coconut. Coat each square with coconut. Transfer to a clean wire rack to set.

Pistachio Cupcakes With Vanilla Frosting

This delectable little gem is courtesy of 52 Cupcakes. Delicious.

Cupcake Ingredients

1 3/4 cups flour
1 3.5-ounce package pistachio pudding mix
2/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup mini chocolate chips
2 eggs, beaten
1 1/2 cups milk
1/2 cup vegetable oil
1 teaspoon vanilla
1 cup chopped pistachios

Cupcake Instructions

In a mixing bowl, combine flour, pudding mix, sugar, baking powder, and salt. Add mini chocolate chips and stir to combine. In another bowl, combine the eggs, milk, oil, vanilla, and pistachios. Pour the liquid into the flour mixture, and stir to combine. Fill paper lined muffin tins about 2/3 full. Bake at 375 degrees for about 18-22 minutes. Cool in pans for 10 minutes, remove and cool completely before frosting.

Frosting Ingredients

1 cup unsalted butter, softened
1/2 cup milk
2 teaspoons vanilla
6-8 cups icing sugar

Frosting Instructions

Beat together butter, milk, and vanilla until smooth. Add icing sugar and beat until a smooth spreadable consistency is reached. Spread over cooled cupcakes.

Walnut Banana Cupcakes

I love anything made with bananas. Including these cupcakes.

Cupcake Ingredients

1/4 cup butter, softened
3/4 cup sugar
2 eggs
1/2 cup mashed ripe bananas
1 teaspoon vanilla
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 cup sour cream

Cupcake Instructions

Cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add banana and vanilla. Mix well. In another bowl, combine flour, baking soda, nutmeg, and salt. Add to creamed mixture alternately with sour cream. Fill paper lined muffin cups about half full. Bake at 350 degrees for 18-22 minutes. Cool completely before frosting.

Frosting Ingredients

4 ounces cream cheese, softened
1/2 teaspoon vanilla
1 3/4 cups icing sugar
3 tablespoons chopped walnuts

Frosting Instructions

Combine cream cheese and vanilla, beating until fluffy. Add icing sugar gradually until frosting reaches a spreadable consistency. Spread over cooled cupcakes. Garnish with chopped walnuts.