Summer Dessert Ideas

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I thought I would  post two dessert recipes that I tried this week.  First, I apologize about the poor quality of the photos, my trusty little camera is on a weird setting I can’t seem to change. This first dessert I tried because the ingredients I had on hand and it sounded really refreshing.
Pink Lemonade Pie:
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (6 ounce) can frozen pink lemonade concentrate, thawed
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1 Graham cracker pie crust

  • DIRECTIONS

    1. In a large bowl, mix together sweetened condensed milk and lemonade concentrate. Fold in whipped topping. Pour into pie crusts. Freeze until completely chilled.

Now my pie looks a little lumpy because at the last minute I added some cream cheese to the mixture because I thought it would be too thin, no matter how much I beat the sweet milk and cream cheese I couldn’t get all the lumps out… Oh well, still tasted great! A little tart you wouldn’t want a huge slice but really nice and refreshing and for the easy factor, I would defiantly make again!

I am thinking you could use any frozen drink mix, pina colada, margarita, or even juice. Nice summer pie!
Now, if you have not ever been to Bakerella’s Blog, you are really missing out! Sylvia S. has gotten me hooked and I love her blog! I love her photos and great ideas. I couldn’t pass up making this dish and I am soooo glad I tried it, so is everyone else in my house and all the people who were over for dinner tonight! It is a little labor intensive but well worth it. You can read Bakerella’s blog HERE with the recipe and see her really nice pictures. I wish I had been able to take better pictures and can’t even tell you how wonderful the texture is.
Deep Dark Chocolate Truffle Cake
You’ll need a 9-inch springform pan. It has a latch on the side that helps you release the cake. Because there’s no turning this one upside down to get it out.

Place some parchment paper on the bottom so it hangs over. Close the latch to hold the paper in place and secure the sides. You’ll also want to spray the paper with some non-stick cooking spray just to be safe.

After your pan is ready, preheat your oven to 325 degrees.

Separate 6 large eggs. Yolks in one bowl and egg whites in another. Set aside.
You’ll also need 8 oz. semi-sweet chocolate and 4 oz. dark chocolate. Break it up in a large bowl and add 2 sticks of butter (thank you Paula!). Melt in the microwave at 30 second intervals, stirring in between until completely melted and smooth.

Whisk in 1 1/4 cups sugar until combined.

Then add the six egg yolks to the chocolate and sugar mixture, one at a time, whisking after each addition.

Now, in a medium bowl, beat the six egg whites on high with an electric mixer. Beat it for several minutes until stiff peaks form.
Then, gently fold your egg white mixture into the melted chocolate mixture until combined. Pour it in your pan and bake for 1 hour at 325 degrees.
It will rise pretty high in the oven, but when you take it out to cool, it will fall. And fall hard. Yay!

Let it cool one hour on the counter and then for at least four hours in the refrigerator before you release it from the springform pan.
It was wonderful!

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