Lesliestern_'s Easy Dessert Collection on LTK

Easy Dessert

By Lesliestern_

Tried and true absolutely delicious and easy desserts!

Strawberry Shortcake
Pound Cake:
1 cup butter, room temp
1 1/2 cups sugar
3 large eggs
1/2 cup sour cream
1/2 tsp vanilla
1 1/2 cup flour, sifted
1/4 tsp baking soda

Strawberry Layer:
2 packages (about 4-5 cups) of fresh strawberries, washed and diced
1/2 package fresh strawberries, sliced (if desired)
1/3 cup sugar
2 tbsp lemon juice
1 tsp vanilla
1 tbsp cornstarch

Creamy layer:
Coolwhip

To make the poundcake:
Preheat the oven to 350
Cream butter, sugar, and vanilla.
Add sour cream, mix until incorporated.
Sift baking soda and flour, and add to the mixture gradually, alternating with the eggs.
Butter a loaf pan, flour the inside of the pan and discard extra flour.
Pour batter into the pan, and bake for 40-60 minutes.
If the cake is browning too fast, add foil on top to continue cooking without browning.
Remove from the oven, cool for 30 minutes, then remove from the pan and let cool completely on a wire rack.

Strawberry layer:
2 packages (about 4-5 cups) of fresh strawberries, washed and diced
1/3 cup sugar
2 tbsp lemon juice
1 tsp vanilla
1 tbsp cornstarch

To make the Strawberry Layer:
1. Add the berries and sugar to a pot. Cook over medium, stirring frequently.
2. Once the berries begin releasing their juices, add the lemon juice, vanilla and cornstarch. Stir constantly and let it bubble for 5-10 minutes. The berries will break down and it will begin to thicken. You still want to see pieces of the berries.
3. Remove from the heat, let cool then transfer to the fridge until fully cooled.

Assemble:
Slice and cube the poundcake, divide in half.
In a medium trifle dish or clear bowl layer half of the cubed pieces of poundcake.
Top with half of the mixture of strawberries, and more fresh or frozen strawberries to your liking.
Use one 8oz container of cool whip to cover and spread evenly over the strawberry layer.
Add a second layer of poundcake. Top with strawberries, cool whip.
Crumble one piece of cake on top and garnish with one strawberry.
Refrigerate. Remove from the fridge 30 minutes prior to serving.

Strawberry Crunch!
2 packages (about 4-5 cups) of fresh strawberries, washed and diced
1/3 cup sugar
2 tbsp lemon juice
1 tsp vanilla
1 tbsp cornstarch

3 cups pretzels, pulsed in the food processor into pieces
3/4 cup butter, melted
3 tbsp sugar

Cream layer:
1 8oz reduced fat cream cheese, room temp
1 8oz container of cool whip, thawed
1 cup sugar
1 tsp vanilla

Strawberry layer:
1. Add the berries and sugar to a pot. Cook over medium, stirring frequently.
2. Once the berries begin releasing their juices, add the lemon juice, vanilla and cornstarch. Stir constantly and let it bubble for 5-10 minutes. The berries will break down and it will begin to thicken. You still want to see pieces of the berries.
3. Remove from the heat, let cool then transfer to the fridge until fully cooled.

For the cream filling:
1. In a mixer, beat the cream cheese until softened. Then gradually add in the sugar. Once combined, add in the cool whip and blend on high until combined.
2. Set aside, can be placed in the fridge until ready to use.

Pretzel layer:
Preheat the oven to 350.
1. Use a food processor to chop the pretzels into small pieces.
2. Add to a bowl, then add the melted butter and sugar, mix.
3. Add to a 9x13 baking dish, pat mixture into an even layer, bake for 10 minutes, let cool completely.

Assemble:
1. Ensure berries and cream are cold before assembling, to prevent the layers from combing.
2. With a spoon, break apart the pretzel layer into small pieces.
3. Prepare 12 cups, divide pretzel mixture evenly into each cup.
4. Add 2 spoonfuls of the cream layer on top, then gently tap onto the counter to settle the mixture into each cup. Repeat until gone.
5. Spoon 2-3 spoonfuls of the berry mixture on top of the cream until gone.
6. Cover with plastic wrap and place into the fridge until ready to eat. This will keep for 2-3 days without getting the crust soggy.

#summerdessert #strawberry #easydessert

#LTKParties #LTKKids #LTKHome

Chocolate Chip Cookies

Chewy, flat and delicious cookies is what I’m all about. The recipe isn’t a secret, what is is how you make them!
It’s the toll house recipe but the trick is to cream the butter and sugar really well, as in for 5 minutes.
Also, you NEED the air bake pans.

INGREDIENTS
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) salted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups Nestle Toll House Semi-Sweet Chocolate Morsels (12 ounce package)

Preheat the oven to 375°.
In a medium bowl add the flour, baking soda, and salt. Combine and set aside.
In a mixer add the butter, sugar, and brown sugar. Beat together until light and fluffy, about 5 minutes.
Add the eggs, one at a time.
Add the vanilla and combine.
Gradually mix in the flour mixture.
Stir in the chocolate chips.
Use a cookie dough scooper and add onto an air bake cooking sheet, leaving 2 inches between each cookie. (I’ve linked my favorite cookie sheet)
Bake for 9 to 11 minute or until just golden brown. Allow the cookies to cool on the sheet for 2 minutes after baking. Remove to wire racks to cool completely.

#LTKVideo

Pound Cake

1 cup butter, room temp
1 1/2 cups sugar
3 large eggs
1/2 cup sour cream
1/2 tsp vanilla
1 1/2 cup flour, sifted (plus more for pan)
1/4 tsp baking soda

1. Preheat oven to 350°
2. Cream the butter, sugar, and vanilla. Until smooth.
3. Add sour cream, mix until incorporated.
4. To a bowl add the flour and baking soda and mix well.
5. To the mixture gradually add the flour and eggs, alternating until combined.
6. Coat all sides of the loaf pan with butter, then flour the inside of the pan to coat evenly and discard the extra flour.
7. Pour the batter into pan, and bake for 40-60 minutes, checking and rotating every 20 mins. Watch the cake closely after 45 minutes.
If the cake is browning too fast, add foil on top to continue cooking without browning.
8. Let cool in the pan for 20 minutes, then use a knife to loosen the edges. Remove from the pan and let cool on a baking rack until fully cooled.

#LTKHome #LTKVideo #LTKFamily

🍀St. Patrick’s Day Cookie Bars🍀

Here’s what you need:
1 cup butter, room temperature
1 cup brown sugar
3/4 cup white sugar
3 tsp vanilla
2 eggs
3 cups flour
3/4 tsp salt
3/4 tsp baking soda
1 bag of chocolate chips or m&ms ( today I used the green M&Ms and some chips!)

Here’s how you make them:
1. Preheat the oven to 350°.
2. Cream the butter and sugar until well combined, about 5 minutes.
3. Add the vanilla and eggs until combined.
4. Add the flour, salt and baking soda to a bowl and mix well. Then slowly add into mixture one cup at a time until combined and smooth.
5. Add in chips or m&ms.
6. Spread into a buttered 9x13 baking dish, spreading evenly with a spatula.
7. Bake on the middle rack forEXACTLY 20 minutes.
It will look undercooked, but the secret here is to let it sit at room temp for 1 hour after baking before serving. It will cool and they will turn into the chewiest, most delicious cookie bars in the world!

Enjoy!

#LTKVideo #LTKparties

The best Fall dessert! Deconstructed Taffy Apple!

Grab some Carmel sauce, apples and chop up some pecan pieces.

Slice the apples, slightly warm up the sauce then add a sprinkle of salt over the Carmel and pecans. Drizzle over or dip!

#LTKSeasonal

If there’s one pumpkin recipe you make this fall, make sure it’s my pumpkin cupcakes 🎃🧁

Here’s what you’ll need:
4 large eggs
1 1/3 cup sugar
1 cup vegetable oil
1 15 oz can pumpkin
2 cups flour
2 tsp baking powder
2 tsp cinnamon
1 tsp pumpkin pie spices
1 tsp salt
1 tsp baking soda
1 bag of pumpkin candy corn

Frosting:
3 oz cream cheese, room temp.
1/2 cup butter, room temp.
1 tsp vanilla
2 cups powdered sugar

Here’s how you make them:
Preheat oven to 350.

1. In a large bowl beat eggs, sugar, oil and pumpkin until combined.
2. In another bowl stir together flour, baking powder, cinnamon, salt, soda, and spices.
3. Add to pumpkin mixture. Whisk until combined.
4. Line a muffin tin with liners and fill just below liner.
5. Bake at 350 for 18-22 minutes, or until lightly browned and firm to the touch. Cool completely.
6. To make the frosting cream together cream cheese, butter and vanilla. Gradually add powdered sugar. Beat until smooth and creamy. Frost onto cupcakes and top with a pumpkin candy corn.

Makes 16-18 cupcakes

#pumpkincupcakes #fallbaking #pumpkinrecipes

#LTKHalloween #LTKSeasonal #LTKparties

Cookie Bars

Here’s what you need:
1 cup butter, room temp
1 cup dark brown sugar
3/4 cup white sugar
3 tsp vanilla
2 eggs
3 cups flour
3/4 tsp salt
3/4 tsp baking soda
1 bag of chocolate chips or m&ms

Here’s how you make them:
Preheat oven to 350°.
Grease a 9x13 baking dish with butter (I use nonstick).

Cream the butter and sugar until well combined.
Add vanilla and eggs mix until combined.
In a separate bowl stir the flour, salt and baking soda, then add into mixture one cup at a time until combined and smooth.
Add in chips or m&ms.
Spread into the baking dish, pressing lightly to spread evenly.
Bake at 350° for EXACTLY 20 minutes.
*It will look undercooked, but the secret here is to let it sit at room temp for 1 hour after baking. Cut into squares and serve.
It will cool and they will turn into the chewiest, most delicious cookie bars in the world.

#LTKparties #LTKfamily #LTKkids

Mini Dash Churro Waffles

Here's what you'll need:
1 cup water
1/2 cup butter
1/4 teaspoon salt
1 tablespoon vanilla
1 cup flour
2 large eggs

Coating
1/3 cup brown sugar
1/3 cup white sugar
1 tablespoon cinnamon

Here's how you make them:
1. In a medium saucepan add water, butter, and salt. Bring to a boil and stir until the butter has fully melted.
2. Turn off the heat, add in the vanilla, then add in the flour and stir until it's fully incorporated.
3. Add in the eggs and continue to mix until well combined and forms a dough ball.
4. Heat up the waffle maker.
5. Use a cookie dough scoop to form the dough into balls. Then place a ball in the waffle iron and press down to close. Let cook for about 5-6 minutes until just golden brown. Repeat.
6. Immediately coat in the cinnamon sugar mixture and serve!

#LTKBacktoSchool #LTKhome #LTKfamily

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