My 4 Favorite Desserts for Fourth of July



Family. Food. Fun. Fireworks. Freedom........Happy 4th to everyone.

I love all Holidays....Holidays tend to slow us down. Banks are closed, most people are off of work, and we tend to see people we don't see everyday. I love any excuse to spend time with my loved ones, have good belly laughs and of course....good food! Add themed food and I'm a happy girl.


I'f you are heading to a cookout or dinner tomorrow and not quite sure what to bring. Let's cover the dessert table. I'm sharing my favorite 4 desserts for the 4th.




Red, White and Blue Strawberries

Up first is the easiest of them all dipped strawberries. If you want something quick and festive. These are it.....although they don't take long you won't skimp on taste and presentation.

I used store bought white chocolate and I made my homemade whipped cream (pictured) Sidenote* If you have never tried homemade whipped cream....YOU ARE MISSING OUT. Tastes so much better than store bought.

They both tasted great......although the family preferred the white chocolate.....Then they were rolled in blue sprinkles. So quick and so good..


Tips*

After you wash your berries make sure to dry your strawberries. But make sure you pat-dry them thoroughly. Water on the berries will cause the chocolate to lose its smooth texture.


Recipe:


Ingredients:

9 ounces white chocolate, chopped

1 pound strawberries with stems (about 20), washed and dried very well

blue sprinkes


*If using homemade whipped cream*

1 cup heavy whipping cream (make sure its very cold)

2 Tablespoons confectioners’ sugar (if you want your whipped sweeter add more sugar a teaspoon at a time until you get the level of sweet you desire.

Optional: 1/2 teaspoon of pure vanilla extract


Instructions:


For chocolate: Heat in a microwave safe bowl in 30 second increments, stirring in between. Do this until chocolate is nice and smooth.

Take the strawberries and dip in chocolate halfway to make sure the red is still showing.

Then roll the freshly dipped berry in the sprinkles halfway up until fully covered.

Place on parchment paper until chocolate is set


For whipping cream:

Using a hand mixer or a stand mixer fitted with a whisk attachment ( I use my KitchenAid) whip the heavy cream, sugar, and vanilla extract (if using) on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and is the perfect consistency. Use immediately or cover tightly and chill in the refrigerator for up to 24 hours.





Jello Parfait



Jello reminds me of childhood.....and these are sure to please the little ones and big ones at your table.

These will surely be a fun and festive dessert for the kids on the Fourth of July.


This recipe doesn't require a lot of kitchen time....its mostly a waiting game. Waiting on each layer to "set" which was about 1.5 hours for the jello. 30 mins of the whipped cream in the freezer and the final layer in the fridge. This is definitely a great make ahead dessert. Make it tonight and it will be ready for the BBQ tomorrow. These are great to hand out while watching the fireworks.


Ingredients:


1(3 oz.) pkgs. red Jello

1 (3 oz.) pkgs. blue Jello

Whipped cream


Mix red jello according to package directions. Using clear plastic cups of your choice pour approximately 1/4 cup of red jello into each glass.

Place into fridge until "set" or firm. At least 1 hour

Once bottom layer is set gently spread a layer of whipped cream. I then placed it in the freezer since the whipped cream is so light....to make sure its firm enough to hold the top layer.

After the whipped cream has set

Mix blue jello according to package directions and pour over whipped cream.

Refrigerate at least a hour or until ready to serve




Berries and Cream Cupcake

What's any gathering without cake!! And these Berries and Cream Cupcakes will surely be a sweet part of the day......


These are made with icing using the whipping cream recipe....are you all tired of it yet? I made a huge batch and its a lighter option than regular frosting during the hot summer days. If you don't want a whipped cream frosting feel free to use a icing of your choice.


First the Vanilla Cupcake recipe:

One of the keys here is to make sure your cold ingredients are room temperature. This makes the mixing so much easier.


Ingredients:

1 and 3/4 cups cake flour (*cake flour makes a more airy cake than all purpose)

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter softened to room temp

1 cup sugar

3 large egg whites room temp

2 1/2 teaspoons pure vanilla extract

1/2 cup full-fat sour cream- room temperature

1/2 cup whole milk -room temperature


Frosting Recipe:

1 Pint Heavy Cream, nice and cold.

1 cup powdered sugar

1 teaspoon vanilla extract



Instructions

Preheat the oven to 350°F

 Line a 12-cup muffin pan with cupcake liners.

Set aside.

Whisk the cake flour, baking powder, baking soda, and salt together.

Set aside.

Using a handheld or stand mixer beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together.

Add the egg whites and vanilla extract

Beat on medium-high speed until combined, then beat in the sour cream.

With the mixer on low speed, add the dry ingredients until just incorporated.

With the mixer still running on low, slowly pour in the milk until combined.

Make sure there are no lumps. The batter will be slightly thick.

Pour the batter into the liners – fill only 2/3 full to avoid spilling over the sides.

Bake for 20 minutes, or until a toothpick inserted in the center comes out clean

Allow the cupcakes to cool completely before frosting.


For Frosting:

Add the icing sugar and vanilla gradually while beating.Whip until light and a thick enough consistency to spread as an icing. Use immediately.

Top cupcakes with Whip Cream frosting and fresh strawberries and blueberries





Double Berry Cheesecake

CHEESECAKE.....who doesn't love a good cheesecake. And this one does not disappoint.....

The graham cracker crust is perfectly buttery and the filling is SO. RICH......This is sure to be a crowd pleaser


Ingredients:

Crust

1 1/2 cups Graham Cracker Crumbs

1/2 cup butter melted

1Tbsp Sugar


Filling

4 (8 oz) packages cream cheese softened at room tempe

1 1/3 cup sugar

2 Tbsp cornstarch

1 Tbsp Pure Vanilla Extract

3 Eggs

1 cup Sour Cream


Topping

1 can of blueberry pie topping

1 can of strawberry pie topping


Instructions:

Crust

In a small bowl stir together the graham cracker crumbs, butter, and 2 tbsp of sugar until well blended.

Press mixture onto bottom of a 9 inch springform pan.

Place in freezer while you prepare filling


Filling:

In a large mixing bowl, beat cream cheese on medium speed until fluffy. Add 1 1/3 cup sugar, cornstarch, and vanilla. Beat until combined. Add eggs one at time. and then the sour cream


Pour into crust and bake at 325 F for 1 hour. or until center is set. Cool for 45 minutes.

Once cooled top with one filling and and refrigerate for at least 3hours




Perfection

Try one or if you are ambitious, try all four and please let me know what you think. I love feedback

Enjoy your holiday.


From my kitchen to yours,


Lady of the House


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