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Red, white and blue dessert

Posted: June 29, 2010 9:30 p.m.
Updated: June 30, 2010 4:30 a.m.

This Fourth of July, get the kids involved in decorating the yard for a red, white and true blue backyard party.

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This Fourth of July, get the kids involved in decorating the yard for a red, white and true blue backyard party.

One-of-a-Kind Mural: Break out the sidewalk chalk and let the kids create their own patriotic sidewalk mural. Flags, fireworks, the Statue of Liberty – anything goes. Guests might like to try their hand at adding to the mural, too.

A patriotic welcome: Put red, white and blue pinwheels and flags into buckets and flower pots filled with sand.

Line the walkway to your door to set the mood and welcome guests.

Balloon fireworks: Use a funnel to fill red, white and blue balloons about one-quarter full with sparkly confetti.

Inflate balloons with a hand pump and tie them off. Then, let kids pop away for some “firecracker” fun. 

Of course, no Fourth of July party would be complete without an inspired dessert.

I love the colors — and the flavor — of this red, white and blueberry torte. It’s a beautiful way to celebrate a special day.

Red, white and
blueberry torte   

Makes 8 to 10 servings   
3/4 cup granulated sugar
6 tablespoons butter or
  margarine
1 tablespoon water
1 1/2     cups (9 ounces)
   Nestlé Toll House Semi-
  Sweet Chocolate
  Morsels, divided
1 teaspoon vanilla extract,
   divided
2  large eggs
2/3 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 package (8 ounces)
   cream cheese, room temperature
2 tablespoons granulated
    sugar
1/2 of an 8-ounce container frozen light whipped
   topping, thawed
2 cups sliced strawberries
1/4 cup fresh blueberries

Preheat oven to 350° F. Line 9-inch-round cake pan with wax paper; grease paper. Combine 3/4 cup sugar, butter and water in small, heavy-duty saucepan.

Bring to a boil, stirring constantly; remove from heat. Add 3/4 cup morsels; stir until smooth.

Stir in 1/2 teaspoon vanilla extract. Add eggs, one at a time, stirring well after each addition. Add flour, baking soda and salt; stir until well blended. Stir in remaining 3/4 cup morsels. 

Pour into prepared cake pan. Bake for 20 to 25 minutes or until wooden pick inserted in center comes out slightly sticky.

Cool in pan for 15 minutes. Invert torte onto wire rack; remove wax paper.

Turn right side up; cool completely. Beat cream cheese, 2 tablespoons sugar and remaining 1/2 teaspoon vanilla extract in small mixer bowl until creamy.

Stir in whipped topping. Spread over torte; top with berries. Refrigerate until ready to serve.

Nutrition information per serving: 540 calories; 290 calories from fat; 32g total fat; 21g saturated fat; 105mg cholesterol; 280mg sodium; 58g carbohydrate; 3g fiber; 42g sugars; 7g protein; 15 percent Vitamin A; and 40percent  Vitamin C

Jenny Harper is Consumer Test Kitchen Project Manager for the Nestlé Test Kitchens and VeryBestBaking.com. For more recipes worth celebrating, visit TollHouse.com

Family Features

Celebrate the Fourth with a fabulous finale….serve dessert while you enjoy the fireworks.

These all-American cupcakes are festively adorned in red, white and blue from top to bottom, beginning with star-studded Old Glory baking cups all the way up to the waving flag.

They promise to be patriotically pleasing for all - kids and adults alike.

The cupcakes can be any flavor, made from a mix or from scratch.

Ice with white buttercream to create a canvas for star-spangled decorating fun.

For a surprise in every bite (if you’re making yellow or white cupcakes), the Wilton Test Kitchen recommends folding red, white and blue nonpareils, sprinkle mixes or jimmies into the cupcake batter just before filling the baking cups.

Use up to one-fourth cup for a two-layer cake mix.

Now they’re patriotic inside and out!

To make a flagpole for the candy flag topper, simply insert a lollipop stick into the cupcake and attach the flag icing decoration with stiff buttercream.

Or use stars and stripes party picks or patriotic foil pix to top the cupcake instead of the candy flag.

Either way, they will be a perfect tribute to the occasion.

Cupcakes can be baked, sprinkled and iced up to one day in advance; store covered at room temperature.

Top with the flag just before serving. 

Flag festivities cupcakes

Makes 24 cupcakes

1 package (18.25 ounces)
  yellow or white cake mix
Egg, oil and water to prepare mix
1/2 cup red, white and
blue nonpareils, sprinkle
mixes or jimmies, divided
3 cups ready-to-use white decorator icing or buttercream icing
24 4-inch lollipop sticks
24 Patriotic Flags icing decorations

Preheat oven to 350°F. Place baking cups in standard muffin pan.

In large bowl, prepare cake mix following package instructions.

Stir in up to 1/4 cup of the sprinkles; spoon into baking cups. Bake 18-20 minutes or until toothpick inserted into center or cupcake comes out clean.

Cool completely.

Ice cupcakes smooth; add remaining sprinkles. Insert lollipop sticks into cupcakes; attach icing decorations with stiff icing. 

To order star-spangled decorations, or for additional holiday, special occasion and everyday celebration ideas, visit www.wilton.com.

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