Desserts | Diva Entertains Blog

Cinco de Mayo Fun

May 3, 2012 1 Comment

Tomorrow is Cinco de Mayo, and in case you aren’t completely ready with your fiesta plans, I have a few goodies to share with you today!

First up, fun Cinco De Mayo cupcakes from the HostessBlog – Margarita Cupcakes!! Along with the recipe she shares 4 easy ways to decorate these yummy cupcakes!

Now a Cinco de Mayo craft for kids and adults; one that is super fun and delicious! Seriously one of the coolest ideas ever… Cinco de Mayo pinata cookies! Watch a video and read the tutorial on SheKnows.com:

And since we’re talking about pinatas, how about mini pinatas as favors, from One Charming Party: This is a Cinco De Mayo craft perfect for kids!

And finally, I have to share THIS next recipe, because… well, I just have to! I LOVE Sopapillas… and I love cheesecake. And I’m so, SO happy to have found a Sopapilla Cheesecake recipe! Ridiculously EASY, ridiculously *delicious*! Click on over to Chef-in-Training to get the recipe for this easy, DELISH dessert!

Are YOU celebrating Cinco de Mayo? If you are, please feel free to share your recipes and ideas with us! We’d love to hear them!

Filed Under: Desserts, Events, Recipes Tagged With: cheesecake, cinco de mayo, crafts, cupcakes, favors, margarita cupcakes, pinata, recipes, sopapilla

Best Magic Cookie Bars Recipe

April 30, 2012 Leave a Comment

I had great incentive to development a ‘best’ magic cookie bars recipe. Namely my husband, mother and best friend loves them! And after tasting way too many mediocre (at best) magic bars – I knew what I had to do to improve them.

Keys to success: 1) The graham cracker base needs to be moist and flavorful. That means using the right amount of melted butter and adding a bit of brown sugar to liven up the graham taste. 2) Using enough sweetened condensed milk to create a creamy, luscious texture and taste and for the toppings to have something to adhere to.

I make mine in a 9″ x 13″ cake pan – I’m almost always assured some leftovers (which freeze beautiful).

Magic Cookie Bars

Makes one 9″ x 13″ pan of magic cookies bars.

2 Tbsp. light brown sugar
2 cups graham cracker crumbs
8 Tbsp. butter
2 (14 oz), sweetened condensed milks (you’ll use 1 1/2 to 1 3/4 cans)
1 1/ cup sweetened, flaked coconut
1 1/2 milk chocolate chips (or a bit more)
1 1/2 semi-sweet or dark chocolate chips (or a bit more)

Preheat oven to 350 F. Spray 9″ x 13″ baking pan with non-stick cooking spray.
Melt 1 stick (8 Tbsp.) butter. Place the graham cracker crumbs and brown sugar in a medium bowl. Add the melted butter. Mix thoroughly so the cracker mixture is well blended/moistened. Pour the mixture into the prepared pan and pat it in place making, sure that the layer is even.
Starting on one side of the pan, pour the sweetened condensed milk up and down in lines. Ensure that the milk fills in any empty space between the lines. You should be able to cover at least one half of the pan from one can of milk. Repeat with the remaining can of milk until the entire pan is covered with sweetened condensed milk. You will, most likely, not need to use the entire contents from the second can.
Sprinkle the coconut evenly over the entire pan. Repeat with both of the chocolate chips – trying to fill in gaps as you go along. Once covered, gently press the toppings into the sweetened condensed milk.
Bake for 18 to 20 minutes; remove from oven. Let cool for several hours (until the chocolate chips are firm. To hasten the cooling process you can put them in the fridge.). Cut into squares and serve.

Turn to Diva Entertains for exquisite party favors!

Filed Under: Bar Cookies Tagged With: 7 layer bars, magic bars, magic cookie bar recipe, magic cookie bars, magic cookies bars

Best Lemon Bar Recipe

April 23, 2012 Leave a Comment

These luscious lemon bars really are the best that I’ve ever had. What makes them ‘the best’? Several things: 1) a flavorful shortbread base that isn’t overcooked. 2) a moist, rich and succulent lemon layer (too often the lemon part of a lemon bar is dry and overcooked), and 3) a scrumptious sweetened sour cream topping.

These lemon dessert bars are also delicious without the sour cream topping; if you would prefer you can skip this last part. (You can also top the lemon layer with a little powdered sugar if you’d like).

Best Lemon Bar Recipe
Makes one 9″ x 13″ pan of luscious lemon bars.

Crust:

1.5 cups flour
1/2 cup confectioners’ sugar
3/4 cup cold unsalted butter
1 tsp. lemon zest (optional)

Filling:

4 extra large eggs
2 cups sugar
½ cup fresh lemon juice
2.5 Tbsp. flour

Topping:

2 cups sour cream
1/3 cup sugar
½ tsp. vanilla extract

Pre-heat oven to 350 F. Coat a 9″ x 13″ baking pan with non-stick cooking spray, preferably one formulated for baking that has flour in it.
Combine flour and powdered sugar in a large bowl. Cut in butter until crumbly (you can do this with a pastry blender or with a hand mixer, stand mixer or food processor. You just want to process the dough until the butter pieces are the size of a pea or a tad smaller). Add the lemon zest if using. Pat into greased 13 inch by 9 inch by 2 inch baking pan. Bake at 350 for 10- 12 minutes. You just want to start the baking process here – you don’t want to fully cook the crust at this point. So try to take them out before they edges are browned (that usually happens around 14-17 minutes). Remove from oven.
Meanwhile, in mixing bowl, combine the filling ingredients; mix well. Pour over hot crust. Bake for 14-17 minutes or until set and just beginning to brown at the edges. Remove from oven. NOTE: Not overcooking the filling is crucial to having a luscious lemon bar. The top should be set but not golden brown – that would be overcooked and the center will be dry with too much of a crisp browned top.
While the lemon layer is baking, combine topping ingredients in medium bowl. Spread over filling. Bake 7-9 minutes longer or until the topping is set (it should not brown). Cool on wire rack. Refrigerate for several hours or overnight. Cut bars before serving. (Left overs can be frozen).

Turn to Diva Entertains for exceptional party favors. We also specialize in Breast Cancer Favors and a portion of each sale is donated to Breast Cancer Research.

Filed Under: Bar Cookies, Desserts Tagged With: Best lemon bar recipes, best lemon bars, how to make lemon bars, lemon bars from scratch, lemon dessert bars, luscious lemon bars

Neopolitan Cupcakes – So Easy, So Good!

April 16, 2012 Leave a Comment

I was rather taken with the photo of the Neapolitan Cupcake I saw in a magazine. Unfortunately – the cupcake itself, although nicely flavored, was just too dense. Which is saying something because I tend to like rich, heavy things. However, the frosting was absolutely divine. A definitely ‘must have’ in my frosting repertoire, although of course I tinkered and altered it completely from the original:)

As for the cupcake itself – which boasted a chocolate base under a vanilla top – it was deceptively easy to do. My recommendation? Just buy a vanilla cake mix, divide it into two as described below and flavor one half as chocolate and then, once baked, top with the heavenly strawberry frosting. And you’ve got yourself a rather spectacular, yet easy-as-can-be, Neapolitan dessert!

Neapolitan Cupcake (Makes 24)

1 vanilla cake mix
1/4 cup unsweetened cocoa

Preheat oven to 350 F. Line 2 cupcake pans with paper liners.
Mix cake mix according to package directions. Divide batter in two and add cocoa to one half. Mix until well combined.
Spoon chocolate batter into muffin cups filling about one-third full. Spoon vanilla batter evening over chocolate batter, filling about two-thirds full. Bake according to package directions. Cool completely.

Strawberry Frosting

8 oz. cream cheese, softened
4 Tbsp. (1/2 stick) unsalted butter, softened
1/4 cup strawberry preserves or jam
1 Tbsp. milk or half-n-half
3 cups confectioners (powdered) sugar

In a medium bowl, combine cream cheese and butter. Beat at medium speed with an electric mixture until smooth. Beat in strawberry preserves and milk; beat until smooth. Add sugar and continue to mix until smooth and blended.

Diva Entertains is your source for fabulous party favors including wonderful Cookie Favors.

Filed Under: Cupcakes Tagged With: Italian Dessert Recipe, Neapolitan Cupcakes, Neopolitan Recipes

Spring Flower Cookies

April 12, 2012 Leave a Comment

I realized last night that my daughter and I haven’t made any spring COOKIES lately. You know I had to google and pinterest search for some fun ideas! Here are the results of my search for the perfect Spring Cookie!

From BHG, a very easy sugar cookie idea: Roll a dough ball in colored sugar. Snip it in half with scissors, then snip each half into three petals. Gently spread the petals apart and lay flat.

Also from BHG, another sugar cookie recipe… for Springtime Flowers:

From Sweet Tooth, a great tutorial for making Flower Pot Cookies:

And finally, from my favorite cookie maker, Sweet Adventures of SugarBelle… gorgeous poppies:

Are you doing any spring baking? Share your recipes and ideas with us!

Filed Under: Cookies, Recipes Tagged With: cookies, flower, poppies, recipes, spring, sugar cookies, tutorials

Cinna-bunnies! And more Easter baking…

April 5, 2012 1 Comment

Popping in again today with two quick FUN Easter ideas for you.

Today, we’re in the kitchen ~~playing with flour and sugar~~ decorating sugar cookies, and I am determined that we will also make some of these adorable Easter Egg Cookies, from Pillsbury:

I’m 99.9% sure our cookies won’t look as good as the ones in the photo, but that’s because I have messy little ~~birdies~~ kiddos. The good news is that they will still TASTE good, even if the nests are a bit off-kilter.

We are not stopping with cookies, oh-no-we-are-not! The kids saw the picture of the “Cinnabunnies” (from Betty Crocker) when I was browsing Pinterest, and insisted we make some of our own:

How could we NOT make these??

Are you baking this week? If so, what are you making?

Filed Under: Cookies, Desserts, DIY Diva, Other, Recipes Tagged With: cinnabunnies, cookies, easter, egg, nest

Springtime Cookies

March 22, 2012 Leave a Comment

I know I have mentioned SweetSugarBelle.com more than once, but I just can’t get over how adorable her cookie designs are… and now that SPRING is here, I simply must share her work again. She has the BEST tutorials and help around, and her photos just WOW me every time.

Check out her post about Flowers Pots cookies… everything is so incredibly detailed that even *I* might be able to make ADORABLE spring cookies.

And because it’s almost Easter-time, you have to click over to the Bunny Cupcakes post. AGAIN, incredibly detailed, with photo instructions, step-by-step…

What kind of cookies will YOU be making this spring?

Filed Under: Cookies, Desserts, Recipes Tagged With: cookies, easter bunny cupcakes, flower pot cookies, spring, sugar belle

Graham Cracker Bars – Old Fashioned Goodness!

March 19, 2012 Leave a Comment

A friend at Eat.at introduced me to this recipe and it brought me back to childhood snacking on graham crackers. But these are oh-so-much better! Why? They have a chewy center reminiscent of pecan pie filling but not as sweet. And they are a snap to make with the food processor.

The only thing I would do next time is add 1 1/2 cups of chocolate chips to the filling to make them chocolate graham cracker bars – YUM!

Graham Cracker Bars (adapted from a LA Times Top Ten Recipe of 2009)

Makes a 9″ x 13″ pan of bars

Crust:

2 2/3 cups graham cracker crumbs
3/4 cup butter (1 1/2 sticks), cut into ¼” slices
1/4 cup sugar
2 tablespoons flour

Heat the oven to 350 degrees. Spray a 9×13” pan with non-stick cooking spray (preferably one formulated for baking).
In the bowl of a food processor add the graham cracker crumbs, butter, sugar and flour and pulse until the butter is finely chopped and the crumbs are moist. Press the mixture firmly into the prepared pan. Bake at 350º until the crust is golden brown, 10 to 15 minutes (check after 10 minutes).
While the crust is baking make the filling (see below).

Filling:

2 1/2 cups brown sugar
4 extra-large eggs
1 tablespoon vanilla extract
1/4 teaspoon salt
1/2 teaspoon baking powder
2/3 cup graham cracker crumbs
1 cup pecans

Place the brown sugar, eggs, vanilla, salt and baking powder into the food processor and mix until the sugar is well blended. Add the graham cracker crumbs and the pecans, and pulse 2 or 3 times to incorporate (you don’t want to chop up the nuts too finely).
Pour the mixture over the baked crust and return to the 350º oven until the filling is dark-golden on top and jiggles slightly when tapped, 20 to 25 minutes. Transfer the pan to a cooling rack and cool completely. Refrigerate until cold, so that it’s easier to cut into bars. When cold sprinkle generously with powdered sugar.

Turn to Diva Entertains for the very best party favors. “Making the world a little bit happier…one party at a time!”

Filed Under: Bar Cookies, Desserts Tagged With: chocolate graham cracker bars, graham cracker bars, graham cracker desserts

St. Patrick’s Day is Almost Here…

March 15, 2012 Leave a Comment

And I think we need some GREEN around here, don’t you? I’m thinking Green Desserts just in time for St. Patricks Day.

How about some green MARGARITA cupcakes, from Good-bye Gluten? They fill in perfectly for St. Patrick’s cupcakes. Actually – the recipe give is for the Green Margarita Buttercream, use if on store bought or homemade cupcakes (Yes…I’ve been know to buy unfrosted cupcakes from our supermarket). Perfect for St. Patrick’s Day, in every way:

Always wanted to know how to make a rainbow cake? This tutorial is fabulous. Great photos and instruction. Read all about how to make a Leprochaun Trap Cake, from not martha: