It finally feels like Spring.
So on this Recipe Wednesday, we’re making something sweet to celebrate.
Shannon Smith stopped by Easy Peasy Decadent Desserts in Greensboro to learn some new tips.
For more information, visit www.easypeasydnd.com.
Here are the recipes:
Key Lime Pie
1 (8 ounce) package cream cheese
1 (14 ounce) can sweetened condensed milk
3 egg yolks
1/2 cup nellie & joe famous key west lime juice
1 9-inch graham cracker crust
Preheat oven to 350 degrees.
Beat softened cream cheese until creamy.
Add sweetened condensed milk and beat to incorporate.
Add egg yolks and beat well.
Add lime juice and beat till combined.
Pour mixture into pie crust and spread with spatula until evenly distributed.
Place on cookie sheet and then into the oven and bake for 10 min. until the filling begins to set.
Remove from oven and allow to cool on rack at room temp.
Then place in the refrigerator for at least an hour.
This cake is simple to make: simply bake two regular round cakes and
cut them in half. “Glue” two halves together with frosting to make a
bunny. Frost the cakes entirely and decorate with coconut and candy.
The ears are made of folded paper. Surround bunnies with green food-colored
coconut “grass” and jelly bean “eggs.”
Take two baked and iced cupcakes, remove the papers, drop them one on top of the other into a
plastic see through cup that has a lid. Place lid on top tie a pretty bow around the rim and tuck in
a plastic spoon with a sweet little card and the you go instant sweet for someone special, road
trip or picnic. Easy Peasy as can be!
Handmade pop tarts
1 box refrigerated pie crust (2 layers)
1 small jar strawberry preserves or any flavor (good quality)
1 cup powdered sugar
2 teaspoons milk (2 – 3 tsp)
1 Preheat the oven to 425 degrees. Line a cookie sheet with
2 Unroll one of the pie crusts and square the edges. Cut into
rectangles. Place 1 tsp of jam in the center of a rectangle and
top with another piece of crust. Crimp all four edges. Repeat until
all of the pie crust is used.
3 Bake the pop-tarts for about 7 – 8 minutes or until slightly brown.
If you don’t want to add extra sugar with the glaze, you can use
an egg wash on the tops with some white sugar.
4 Allow the pop tarts to cool for 5 minutes. Meanwhile prepare
glaze by adding milk to the sugar, 1 teaspoon at a time until the
desired consistency is reached. Pour over pop tarts and sprinkle
with decorating sugar. Serve warm.
5 Leftover pop tarts can be stored in an airtight container.
Preheat oven to 350; mash one half inch slice of refrigerated cookie dough
(chocolate chip or any flavor) into the bottom of each well of a cupcake pan.
Place Reese cup upside down on top of cookie dough (or an Oreo!). Top with
prepared box brownie mix, filling 3/4 full. Bake for 18 minutes. Let cool in Pan
for 5 minutes then dump out onto cooling rack.