S'mores No Bake Cake

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Today I wanted to bring to you a No Bake Cake with a summer flair! No bake cakes are the answer when you are looking to make a sweet treat, but the thought of turning on the oven in the summer heat, has me giving it a thumbs down! So, I thought I would try a S'mores No Bake Cake! There are so many desserts that scream "summer", but s'mores are definitely on the top of my family's list! 

This cake needs to be made at least 24 hours before you want to serve it. It is very simple to make, because all your "baking" is done in the fridge. I used graham crackers for the cake portion of the dessert, and whipped cream for the "frosting". While it is "cooking" in the refrigerator, the whipped cream will soften the  graham crackers, making them as soft as cake! I added a chocolate ganache for the chocolate bar, and I used mini marshmallows toasted with a kitchen torch for the fun flavor!

S'mores No Bake Cake
(printable recipe at end of page)
(feeds 8-10 people)

3 cups Heavy Duty Whipping Cream
4-6 tablespoons Sugar
8 Graham Crackers 
12 ounces Milk Chocolate ( I use Trader Joes Belgium Chocolate Bar) It is very tasty and is priced great. Give it a try. You will love it!)
Bag of mini Marshmallows
Large and medium Marshmallows

Make the whipped cream by pouring the heavy whipping cream into a large bowl. Start mixing on medium speed. As the cream starts to thicken, add the tablespoons of sugar. If you would like it less sweet, start with a small amount and then mix. Add more after tasting and mix again, if needed.

Melt the chocolate over low heat, using a double boiler. If you do not have one, you can make your own by placing chocolate into a small pot. Place some water into another pot, which should be about one size larger than the pot with the chocolate. The small pot should not touch the water in the bottom pot, but it needs to allow the heat from very low temperature to melt the chocolate. After the chocolate is melted, heat some heavy duty whipping cream  in a separate pan or the microwave. Add the heated cream to the melted chocolate, stirring the chocolate and cream together, creating a chocolate ganache.

Use a plate to build the cake on that you can also use as a serving platter. It is much easier for you. Moving the finished cake could be a problem. Spread whipped cream on one side of two graham crackers. Place them on a plate, whipped cream side down on the plate. This will help stabilize the graham crackers.

 Spread the melted chocolate on to the top of the graham crackers.

Spread the chocolate with more whipped cream, and then top the whipped cream with mini marshmallows.

 Use a kitchen torch to toast the marshmallows.

 Start the next layer by placing 2 more graham crackers on the top of the toasted marshmallows.

 Spread more chocolate over the graham crackers. 

Add more mini marshmallows to the top of the chocolate, and toast them. Place the graham crackers on top of the marshmallows. Although I used whipped cream in the bottom layer, it's not really necessary for the top layer.

Spread whipped cream over the entire cake. Wrap the cake in plastic and refrigerate overnight. You can see that I do not have enough whipped cream on the cake. That is because I ran out of whipping cream late in the evening. So I wrapped the cake in the plastic until the next morning when I went to buy more whipping cream. I made more whipped cream, covered the cake and placed it back into the fridge. It had already softened from being in the fridge overnight, but the added whipped cream made the cake much prettier!

 Use a separate plate to toast the marshmallows for the top of the cake. Set aside.

Place two graham crackers in a plastic bag and roll a rolling pin over the crackers to crush them into fine crumbs.

 Sprinkle the graham cracker crumbs over the cake and onto the plate. Drizzle more ganache over the cake and the plate. Place the marshmallows that were toasted earlier onto the cake!

 Enjoy! 

Thank you for joining me today! I am so happy that you stopped by! I joined some blogger friends today, who are also sharing no bake recipes! Keep scrolling down the page to find their yummy recipes!

No Bake Dessert Recipes

• Banana Split No Bake Ice Box Cake by Our Good Life
• Chocolate Dream Pie by A Day in the Life on the Farm
• Fried Ice Cream Cake by Cheese Curd In Paradise
• Key Lime Yogurt Pie by Art of Natural Living
• Maple Chocolate Fudge by Hezzi-D's Books and Cooks
• No Bake Banana Split Cake by A Kitchen Hoor's Adventures
• Peppermint Crisp Tart by Pandemonium Noshery
• S'mores No Bake Cake by The Freshman Cook

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S'mores No Bake Cake

Yield: 8-10

Author: The Freshman Cook

ingredients:

• 3 cups Heavy Duty Whipping Cream
• 4-6 tablespoons Sugar
• 8 Graham Crackers
• 12 ounces Milk Chocolate ( I use Trader Joes Belgium Chocolate Bar) It is very tasty and is priced great. Give it a try. You will love it)
• Bag of mini Marshmallows
• Large and medium Marshmallows

instructions:

How to cook S'mores No Bake Cake

1. Make the whipped cream by pouring the heavy whipping cream into a large bowl. Start mixing on medium speed. As the cream starts to thicken, add the tablespoons of sugar. If you would like it less sweet, start with a small amount and then mix. Add more after tasting and mix again, if needed.
2. Melt the chocolate over low heat, using a double boiler. If you do not have one, you can make your own by placing chocolate into a small pot. Place some water into another pot, which should be about one size larger than the pot with the chocolate. The small pot should not touch the water in the bottom pot, but it needs to allow the heat from very low temperature to melt the chocolate. After the chocolate is melted, heat some heavy duty whipping cream in a separate pan or the microwave. Add the heated cream to the melted chocolate, stirring the chocolate and cream together, creating a chocolate ganache.
3. Use a plate to build the cake on that you can also use as a serving platter. It is much easier for you. Moving the finished cake could be a problem. Spread whipped cream on one side of two graham crackers. Place them on a plate, whipped cream side down on the plate. This will help stabilize the graham crackers.
4. Spread the melted chocolate on to the top of the graham crackers.
5. Spread the chocolate with more whipped cream, and then top the whipped cream with mini marshmallows.
6. Use a kitchen torch to toast the marshmallows.
7. Start the next layer by placing 2 more graham crackers on the top of the toasted marshmallows.
8. Spread more chocolate over the graham crackers.
9. Add more mini marshmallows to the top of the chocolate, and toast them. Place the graham crackers on top of the marshmallows. Although I used whipped cream in the bottom layer, it's not really necessary for the top layer.
10. Spread whipped cream over the entire cake. Wrap the cake in plastic and refrigerate overnight. You can see that I do not have enough whipped cream on the cake. That is because I ran out of whipping cream late in the evening. So I wrapped the cake in the plastic until the next morning when I went to buy more whipping cream. I made more whipped cream, covered the cake and placed it back into the fridge. It had already softened from being in the fridge overnight, but the added whipped cream made the cake much prettier!
11. Use a separate plate to toast the marshmallows for the top of the cake. Set aside.
12. Place two graham crackers in a plastic bag and roll a rolling pin over the crackers to crush them into fine crumbs. 
13. Sprinkle the graham cracker crumbs over the cake and onto the plate. Drizzle more ganache over the cake and the plate. Place the marshmallows that were toasted earlier onto the cake!
14. Enjoy!

https://www.thefreshmancook.com/2019/06/smores-no-bake-cake.html

s'mores, no bake cake, chocolate, marshmallows, graham crackers

desserts, cake, no bake

dessert

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Shortcake Bar / #OurFamilyTable

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Nothing finishes a meal better than a sweet treat. Following that train of thought, it seems appropriate to finish a 4th of July Celebration by serving a dessert! 
One of my favorite desserts throughout my life has been Strawberry Shortcake. It's an interesting dessert that is loved by many people, and can be created and served so many different ways. As a child my family served sliced strawberries over Sara Lee pound cake. As an adult I used to love the 99 cent Strawberry Shortcake from the Showboat in Las Vegas. It was a "Go Big or Go Home" serving and my friend and I would spend an hour stuffing ourselves with their scrumptious shortcake, piled high with fresh strawberries and a mountain of whipped cream. Once I was married, my husband convinced me to enjoy my Strawberry Shortcake with some milk in the bowl, along with strawberries and my mother in laws fabulous homemade shortcake biscuits.
Everyone has a special way to enjoy strawberry shortcake and none of them are wrong! That's why I decided on a Shortcake Bar. With the basics, and a few extra ingredients, everyone at the party can make their favorite strawberry shortcake. I made two kinds of shortcake, a biscuit and a cake, for today's party! Pick your favorite, or try both! Then add your toppings!
What's your favorite way to eat Strawberry Shortcake?

  Shortcake Bar
(printable recipe at end of page)


Shortcake Biscuit 
2 cups Flour
1/4 cup Sugar
2 teaspoon Baking Powder
1/8 teaspoon Salt
1/2 cup Butter
3/4 cup Buttermilk
1 teaspoon finely shredded Lemon Peel

Pound Cake
1 1/2 cup Butter, softened
8 oz. Cream Cheese, softened
3 cups Sugar
6 large Eggs
1 1/2 teaspoons Vanilla
3 cups Flour
1/8 teaspoon Salt

Whipped Cream
2/3 cup Whipping Cream
8 ounces Mascarpone Cheese, softened
2/3 cup sifted Confectioner's Sugar
1 teaspoon finely shredded lemon peel 

Everything Else 
6 cups Fresh Strawberries, sliced
3 cups Fresh Blueberries
Shredded or chopped Chocolate
Sprinkles
Fresh Milk
Serving Dishes
Silverware
Plates
Napkins
Tongs
To Go Containers

  

Let's make pound cake. Beat the cream cheese and butter together for about 2 minutes, until creamy. 

 Add the sugar, a little at a time, and beat for 5-7 minutes.

 Add the eggs, one at a time, beating just until the yellow disappears. Add the vanilla and mix well.

 Combine the flour and salt into a separate bowl. Gradually add to the butter mixture on low speed, until blended.

 Grease and flour your pan, and fill with batter. Bake at 300 degrees for 12-15 minutes. Your times may vary depending on the type of pan you use. Cool on a wire rack for 15 minutes, then remove from pan. These can be made a day or two ahead of serving, then refrigerated.

Now, let's make the biscuits. In a large bowl, mix together the flour, sugar, baking powder, and salt. Add the butter in small pieces. 

 Use a pastry blender  to cut the butter into the flour mix, until it resembles coarse crumbs. 

 Make a well in the center of your mix and add the buttermilk and lemon peel. 

 Stir together until the dough clings together.

 On a lightly floured surface, knead the dough gently about 10 turnovers. bake at 450 degrees for 15-18 minutes, or until golden brown. Cool on a wire rack for 10 minutes or so. These can be made a day or two ahead of serving, and refrigerated.

To make the whipped cream, start by beating the cream until soft peaks form. Add the mascarpone, powdered sugar, and lemon peel. The mix will thicken as you mix. Refrigerate until ready to use.

Wash and slice strawberries. Sprinkle with sugar if desired. Wash the blueberries, chop and/or shave chocolate, decorate your table! If you want more protection for your strawberries and blueberries, place the berries in bowls, and place the bowls into another set of bowls filled with ice. Set everything up so that your guests can make their own shortcakes, and make it easy for them to take some home if they wish, by putting out to go containers.

Red, White and Blue Shortcake

Happy 4th of July!

Thanks for visiting today! I am so glad I could share my Shortcake Bar with you!

Scroll down for more Patriotic Party Ideas from blogger friends! 

Patriotic Party Ideas

• Easy Flag Fruit Kabobs by Cheese Curd In Paradise
• No Bake Summer Berry Icebox Cake by Hezzi-D's Books and Cooks
• Patriotic Fruit and Cheese Skewers by A Day in the Life on the Farm
• Red White and Blue Burgers by Karen's Kitchen Stories
• Red White and Blueberry Parfait by Art of Natural Living
• Red, White, and Blue Scones by Culinary Adventures with Camilla
• Shortcake Bar by The Freshman Cook

Shortcake Bar

Author: The Freshman Cook

ingredients:

Shortcake Bar

• Shortcake Biscuit
• 2 cups Flour
• 1/4 cup Sugar
• 2 teaspoon Baking Powder
• 1/8 teaspoon Salt
• 1/2 cup Butter
• 3/4 cup Buttermilk
• 1 teaspoon finely shredded Lemon Peel
• Pound Cake
• 1 1/2 cup Butter, softened
• 8 oz. Cream Cheese, softened
• 3 cups Sugar
• 6 large Eggs
• 1 1/2 teaspoons Vanilla
• 3 cups Flour
• 1/8 teaspoon Salt
• Whipped Cream
• 2/3 cup Whipping Cream
• 8 ounces Mascarpone Cheese, softened
• 2/3 cup sifted Confectioner's Sugar
• 1 teaspoon finely shredded lemon peel
• Everything Else
• 6 cups Fresh Strawberries, sliced
• 3 cups Fresh Blueberries
• Shredded or chopped Chocolate
• Sprinkles
• Fresh Milk
• Serving Dishes
• Silverware
• Plates
• Napkins
• Tongs
• To Go Containers

instructions:

How to cook Shortcake Bar

1. Let's make the pound cake first. Beat the cream cheese and butter together for about 2 minutes, until creamy.
2. Add the sugar, a little at a time, and beat for 5-7 minutes.
3. Add the eggs, one at a time, beating just until the yellow disappears. Add the vanilla and mix well.
4. Combine the flour and salt into a separate bowl. Gradually add to the butter mixture on low speed, until blended.
5. Grease and flour your pan, and fill with batter. Bake at 300 degrees for 12-15 minutes. Your times may vary depending on the type of pan you use. Cool on a wire rack for 15 minutes, then remove from pan. These can be made a day or two ahead of serving, then refrigerated.
6. Now, let's make the biscuits. In a large bowl, mix together the flour, sugar, baking powder, and salt. Add the butter in small pieces.
7. Use a pastry blender to cut the butter into the flour mix, until it resembles coarse crumbs.
8. Make a well in the center of your mix and add the buttermilk and lemon peel.
9. Stir together until the dough clings together.
10. On a lightly floured surface, knead the dough gently about 10 turnovers. bake at 450 degrees for 15-18 minutes, or until golden brown. Cool on a wire rack for 10 minutes or so. These can be made a day or two ahead of serving, and refrigerated.
11. To make the whipped cream, start by beating the cream until soft peaks form. Add the mascarpone, powdered sugar, and lemon peel. The mix will thicken as you mix. Refrigerate until ready to use.
12. Wash and slice strawberries. Sprinkle with sugar if desired. Wash the blueberries, chop and/or shave chocolate, decorate your table! If you want more protection for your strawberries and blueberries, place the berries in bowls, and place the bowls into another set of bowls filled with ice. Set everything up so that your guests can make their own shortcakes, and make it easy for them to take some home if they wish, by putting out to go containers.

https://www.thefreshmancook.com/2019/06/shortcake-bar-ourfamilytable.html

strawberry shortcake, blueberries, whipped cream, party food, 4th of July, pound cake,

desserts, fresh fruits, party food

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Cherry Vanilla Cupcakes / #CupcakeLoversDay

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Did you know that today is National Cupcake Lover's Day? It is, and I am celebrating with some blogger friends by sharing a tasty and fun list of cupcakes for you to make and enjoy! Of course, cupcakes are the perfect treat any day, and who can resist them? They are little bites of heaven, in a large variety of flavors and designs, and I am betting you will find your new favorite cupcake today! I baked these fun Cherry Vanilla Cupcakes for you. They are stuffed full of fresh cherries and topped with a dollop of cherry cream cheese frosting and some chocolate sprinkles!

Cherry Vanilla Cupcakes
( makes 1 dozen cupcakes)
(printable recipe at end of page)

2 pounds Fresh Cherries
2 cups all purpose Flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/8 teaspoon Salt
1/2 cup Butter
1 3/4 cups Sugar
1 teaspoon Vanilla
4 Egg Whites
1 1/3 cup Buttermilk

Frosting

1 3 ounce package Cream Cheese, softened
1/4 cup Butter, softened
1 teaspoon Vanilla
2 1/4 cups Confectioner's Sugar, sifted
Cherry Juice
12 additional Fresh Cherries, with stem left on

Remove the stem and the pit from each cherry. Chop the cherries into small pieces. Set aside.

Mix together the flour, baking powder, baking soda, and salt. Set aside. In a large mixing bowl beat together the butter, sugar and vanilla. Add the egg whites one at a time, beating after each addition, just until combined. Add the flour mix and the buttermilk alternately to the beaten mixture, using low speed.

Add 1 tablespoon of flour to the chopped cherries, and then add the cherries to the batter.

Add the batter to the cupcake cups.

Bake for 15-18 minutes in a 350 degree oven, then let cool on a cooling rack.

While you are letting the cupcakes cool, make the frosting. Mix together the cream cheese, softened butter, and vanilla until it is fluffy. Sift the confectioners sugar and then add it to the cream cheese mix, a little at a time, using low speed. Add cherry juice as needed to get the color you want.

Add a small dollop of frosting to the center of each cupcake. Sprinkle the frosting with a small amount of chocolate sprinkles, and place a fresh cherry with the stem still attached in the center of the frosting. If you want to pit these cherries, use a small knife to cut them at the bottom to remove the pit. Leave the stem attached.

Thank you for celebrating #CupcakeLoversDay with me! Keep scrolling down to find more fun and tasty cupcakes that I know you will love! Don't they all look fabulous?!!

Cupcakes for Cupcake Lovers Day!  

Vegan Birthday Cake Oreo Cupcakes by The Baking Fairy

  Avocado Cupcakes with Lime Frosting by A Day in the Life on the Farm  

Brown Cow Cupcakes by Palatable Pastime 

Brown Sugar Cinnamon Cupcakes by Hezzi-D’s Books and Cooks

Busy Bee Honey Vanilla Cupcakes by For The Love of Food

Butter Pecan Cupcakes with Cream Cheese Frosting by A Little Fish in the Kitchen

Cheesecake Cupcakes by Walking on Sunshine Recipes 

Cherry Limeade Cupcakes by That Recipe

Cherry Vanilla Cupcakes by The Freshman Cook 

Chocolate Cupcakes with Dulce de Leche Frosting by Cooking for my Soul 

Chocolate Irish Cream Cupcakes with Irish Cream Frosting by Daily Dish Recipes 

Cookies & Cream Cupcakes by Karen’s Kitchen Stories  

Creamsicle Cupcakes by Red Cottage Chronicles  

Gluten Free Rocky Road Cupcakes by Frugal & Fit 

Honey Lemon's HoneyBee Cupcakes by Simply Inspired Meals 

Lemon Cupcakes with Coconut Frosting by The Olive Blogger

  Lemon Lavender Blackberry Cupcakes by Culinary Adventures with Camilla 

Lost Princess Cupcakes by Seduction in the Kitchen 

Orange You Glad Cupcakes by Cindy’s Recipes and Writings 

Peanut Butter & Jelly Cupcakes by The Beard and The Baker 

Pineapple Coconut Cupcakes by Crumb Top Baking 

Pink Lemonade Cupcakes by Bowl Me Over

Pudding Pop Cupcakes by Nik Snacks  

Small Batch Chocolate Cupcakes with Cookie Dough Frosting by Join Us, Pull Up a Chair  

Strawberry Basil Cupcakes with Chocolate Balsamic Frosting by The Spiffy Cookie

Strawberry Cupcakes by Confessions of a Baking Queen

Strawberry Jello Cupcakes by Kelly Lynn’s Sweets and Treats 

Sweet Summertime Cupcakes by Cooking with Carlee  

Vanilla Bourbon Bacon Cupcakes by Our Good Life 

Vegan Red Velvet Cupcakes by Simple Family Crazy Life 

Watermelon Themed Cake & Cupcakes by The Mandatory Mooch

White Chocolate Truffle Cupcakes by Triple Chocolate Kitchen

Thank you to Valentina, who blogs over at The Baking Fairy, for organizing this fun and tasty Cupcake Celebration! It has been a blast! 

  

Cherry Vanilla Cupcakes

Yield: 1 dozen

Author: The Freshman Cook

prep time: cook time: total time:

ingredients:

Cupcakes and Frosting

• 2 pounds Fresh Cherries
• 2 cups all purpose Flour
• 1 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 1/8 teaspoon Salt
• 1/2 cup Butter
• 1 3/4 cups Sugar
• 1 teaspoon Vanilla
• 4 Egg Whites
• 1 1/3 cup Buttermilk
• Frosting
• 1 3 ounce package Cream Cheese, softened
• 1/4 cup Butter, softened
• 1 teaspoon Vanilla
• 2 1/4 cups Confectioner's Sugar, sifted
• Cherry Juice
• 12 additional Fresh Cherries, with stem left on

instructions:

How to cook Cherry Vanilla Cupcakes

1. Remove the stem and the pit from each cherry. Chop the cherries into small pieces. Set aside.
2. Mix together the flour, baking powder, baking soda, and salt. Set aside. In a large mixing bowl beat together the butter, sugar and vanilla. Add the egg whites one at a time, beating after each addition, just until combined. Add the flour mix and the buttermilk alternately to the beaten mixture, using low speed.
3. Add 1 tablespoon of flour to the chopped cherries, and then add the cherries to the batter.
4. Add the batter to the cupcake cups.
5. Bake for 15-18 minutes in a 350 degree oven, then let cool on a cooling rack.
6. While you are letting the cupcakes cool, make the frosting. Mix together the cream cheese, softened butter, and vanilla until it is fluffy. Sift the confectioners sugar and then add it to the cream cheese mix, a little at a time, using low speed. Add cherry juice as needed to get the color you want.
7. Add a small dollop of frosting to the center of each cupcake. Sprinkle the frosting with a small amount of chocolate sprinkles, and place a fresh cherry with the stem still attached in the center of the frosting. If you want to pit these cherries, use a small knife to cut them at the bottom to remove the pit. Leave the stem attached.

https://www.thefreshmancook.com/2019/06/cherry-vanilla-cupcakes-cupcakeloversday.html

cupcakes, cherries, fresh cherries, cream cheese frosting

cakes, cupcakes, fresh cherries

Dessert

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