DESSERT Archives

STRAWBERRY YOGURT BARS

July 27, 2021

We are mixing it up for this month’s Pinterest Challenge. Cindy from County Road 407 chose a recipe theme with strawberries. I am excited to share my recipe for strawberry yogurt bars. But first…

Can we just take a moment to pause at this beautiful photo. I love this image from Lucy here. It says summer without words.

If you are stopping by from Niki’s blog The House on Silverado welcome to Everyday Edits. I am Laura and I am excited to share a yummy recipe for strawberry yogurt bars.

STRAWBERRY YOGURT BARS

Strawberries are in season and taste amazing. I grabbed containers of strawberries and started my search for an easy strawberry dessert. I landed on a Strawberry Greek yogurt dessert that sounded perfect for the hot days in July and August.

Don’t these strawberries look amazing! I use these ceramic crates to store fresh fruits and veggies.

STRAWBERRY GREEK YOGURT BARS

I went totally out of my comfort zone with these strawberry yogurt bars. In full disclosure, I do not love Greek yogurt. It is an acquired taste. But, I love to pair strawberries with the tangy so I thought, why not?

It is a challenge- like me following a recipe. I keep tabs on my recipes here.

Speaking of recipes the ingredient list is simple, but there are multiple steps to follow.

These dessert bars start with a graham cracker and butter crust. Seriously, I could eat the crust with a spoon.

Then there is the cheesecake base made with a combo of cream cheese Greek yogurt. And, you know what?

I liked it. It tasted lighter and my stomach was not rebelling against two blocks of cream cheese.

What tripped me up on this recipe is that from start to finish these bars were baked three times. Yep from the crust to the strawberry puree, I popped these bars in the oven three times. At times I thought I misread the recipe and screwed it up.

STRAWBERRY YOGURT BARS RECIPE

STRAWBERRY GREEK YOGURT DESSERT BARS

5 from 1 vote

Print Recipe

Ingredients

CRUST

6 GRAHAM CRACKERS, CRUSHED OR 3/4-1 CUP GRAHAM CRACKER CRUMBS
3 TBSP MELTED BUTTER I USED 3-4 TBS BUTTER BECAUSE I WANTED DENSE BASE

CHEESECAKE BAR BASE

6 OZ CREAM CHEESE I USED THE ENTIRE BLOCK
1 CUP PLAIN OR GREEK YOGURT
1/3 CUP SUGAR
1 EGG
1 EGG WHITE
1 1/2 TSP. VANILLA
2 TBSP FLOUR
1 PINCH OF SALT

STRAWBERRY TOPPING

8 STRAWBERRIES HULLED
2 TBSP SUGAR OPTIONAL DEPENDING ON SWEETNESS OF STRAWBERRIES
1 CUP PLAIN YOGURT GREEK, PLAIN, NONFAT, ETC.
1/2 TSP VANILLA

Instructions

PREHEAT OVEN TO 350
LINE AN 8X8 BAKING SHEET WITH PARCHMENT PAPER +SPRAY WITH COOKING SPRAY
PROCESS GRAHAM CRACKERS WITH FOOD PROCESSOR IF USING WHOLE CRACKERS. ADD MELTED BUTTER. PROCESS AGAIN TO MIX.
FOLD MIXTURE INTO BAKING DISH AND PRESS FIRMLY WITH HANDS OR SPATULA. BAK 5-7 MINUTES. REMOVE AND SET TO COOL

CHEESECAKE LAYER/FILLING

CLEAN FOOD PROCESSOR AND ADD CREAM CHEESE, YOGURT, SUGAR, VANILLA, + SALT. PROCESS UNTIL SMOOTH. ADD EGG +EGG WHITE. ADD FLOUR AND PROCESS.
POUR CHEESECAKE MIXTURE OVER THE COOLED CRUST + BAKE 25-30 MINUTES UNTIL SET IN MIDDLE (IT MIGHT JIGGLE A SMIDGE).

STRAWBERRY TOPPING

REMOVE CHEESECAKE FROM THE OVEN+ POUR STRAWBERRY TOPPING OVER THE CHEESECAKE. IT SHOULD POOL OVER THE CHEESECAKE BASE. RETURN TO OVEN AND BAKE ABOUT 15-20 MINUTES.
TRANSFER THE BAKING DISH TO WIRE RACK TO COOL. THEN PUT BARS IN FRIDGE TO CHILL +SET OVERNIGHT.
CUT INTO 12 BARS (I CUT MINE IN HALF) AND ADD STRAWBERRY SLICE IF YOU LIKE.
** MY BASE LOOKED LIKE PEPTO BISMOL + I THINK IT'S BECAUSE I ADDED MORE STRAWBERRIES TO THE TOPPING.

Here is a fun twist on the graham cracker crust. Hint: it’s made with pretzels.

Thank you for stopping by Everyday Edits. I would love it if you pinned this dessert for future reference!

But before you go please check out Amber’s strawberry roses here.

CHERRY OATMEAL BARS

May 4, 2021

Sharing a simple, seven ingredient recipe for cherry oatmeal bars.

I love summer desserts. Oh, who am I kidding? I love desserts during any season. But, there is something about easy peasy desserts for summer and (small group) gatherings. These cherry and oatmeal bars are super easy and the can of cherry pie filling makes them the perfect patriotic dessert from Memorial Day through Labor Day.

CHERRY OATMEAL BARS

I used a can of cherry pie filling for convenience, but with the cherry season around the corner fresh, pitted cherries might add a little more tart to the sweet.

The best part of this recipe is it has seven ingredients and you likely have all of the ingredients in the pantry.

During the summer I always have a few cans of pie filling for this crowd-favorite dessert.

The topping and base are made from a butter and oats base.

Tip: It is not a dense bar like a brownie so I suggest serving in small bowls or dessert glasses would be fun.

The pie filling makes this perfect alone or with a scoop of Vanilla ice cream.

Served warm or at room temp, this dessert won’t last long.

This recipe has little prep time (just make sure the butter is at room temp). I just learned this tip in the last year.

And one more small confession: while I added the ingredients to the recipe below I noticed it called for quick oats.

I missed that detail and used old-fashioned.

If you have been a reader of Everyday Edits for more than a day you are not surprised by my lack of recipe awareness. I like the density the old-fashioned oats adds to the bars.

RECIPE

CHERRY OATMEAL BARS

Super easy, seven ingredient bars.

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Ingredients

1 1/2 CUPS BUTTER SOFTENED
1 1/2 CUPS BROWN SUGAR
1/2 TSP. BAKING SODA
2 1/2 CUPS FLOUR
2 1/2 CUPS QUICK OATS I USED OLD FASHIONED
1 CAN CHERRY PIE FILLING
1 TSP. CINNAMON

Instructions

1. PREHEAT OVEN TO 350
2. IN LARGE BOWL CREAM BUTTER + BROWN SUGAR. ADD BAKING SODA +FLOUR AND MIX.
3. MIX IN THE OATS. CRUMBLY MIXTURE.
4. MEASURE OUT 2 CUPS OF DOUGH + ADD CINNAMON + PUT ASIDE FOR FOR TOPPING
5. PRESS REMAINING DOUGH INTO BOTTOM OF COOKIE SHEET (OR CASSEROLE DISH IF YOU PREFER A THICKER BAR) AND BAKE FOR 12-15 MINUTES.
6. REMOVE FROM OVEN, ADD CHERRY PIE FILLING OVER THE DOUGH BASE.
7. TAKE THE 2 CUPS OF DOUGH (SET ASIDE EARLIER) AND CRUMBLE ONTO OF DOUGH.
8 BAKE FOR AN ADDITIONAL 20 MINUTES UNTIL TOP IS GOLDEN BROWN.

That’s it! It’s super easy you can make it ahead of time and serve warm or at room temperature. Pin for later! Summer will be here before you know it!

PS If you are looking for something with a cherry-chocolate combo you may like this dessert. Here is another favorite cherry dessert.

CHOCOLATE ZUCCHINI CAKE RECIPE

August 18, 2020

For just a second can we pretend the 3-4 zucchinis in this chocolate cake cancelled out the cream cheese frosting? The shredded zucchini in this chocolate zucchini cake recipe has to count for something, right?

One of the things I love about this time of the year is the fall baked goods. Adding pumpkin to these cookies and zucchini to this chocolate cake reminds us fall is just around the calendar.

When I found this zucchini chocolate cake recipe online I thought who would mess with a classic like chocolate cake? That’s how much of a beginner baker I am in the kitchen.

When my son asked me what the green stuff was I thought that was his last bite of cake.

So I told him the truth and and he dug his fork back in for more.

It turns out sometimes a question is just a question.

If only answering my mother’s questions were that easy.

Back to cake! The zucchini adds adds a yummy, discreet flavor and adds moisture to the cake. This cake tasted out of the oven fresh for the two days it was still here.

For this cake, I used a stone Bundt pan from here. I think a bundt pan makes cakes look fancier for beginner bakers.

Print Recipe

CHOCOLATE ZUCCHINI CAKE

5 from 1 vote

Print Recipe

Course Dessert

Cuisine American

Ingredients

1 3/4 CUP FLOUR
3/4-1 CUP COCOA
1 1/4 TSP. CINNAMON
1/2 TSP. SALT
1/2 TSP. NUTMEG
4 EGGS, ROOM TEMPERATURE
1 1/2 CUPS SUGAR
1/2 CUP LIGHT BROWN SUGAR
1 1/2 CUPS CANOLA OIL
`3-4 MEDIUM ZUCCHINIS OR PRE SLICED ZUCCHINI

CREAM CHEESE FROSTING

16 OZ. CREAM CHEESE (2 BLOCKS0
1 STICK BUTTER, UNSALTED, SOFTENEDD
5 CUPS POWEDERED SUGAR
2 TSP. VANILLA

Instructions

1. PREHEAT OVEN TO 350. SPRAY AND FLOUR BUNDT PAN
2. COMBINE FLOUR, COCOA, BAKING POWDER & SODA, CINNAMON, NUTMET & SALT
3. MIX EGGS & SUGARS IN LARGE BOWL. ADD OIL SLOWLY UNTIL COMBINED
4. ADD FLOUR MIXTURE, STIR IN FINELY GRATED ZUCCHINI
5. POUR INTO BUNDT PAIN AND BAKE FOR 30-35 MINUTES

CREAM CHEESE FROSTING

1. BEAT TOGETHER BUTTER & CREAM CHEESE
2. ADD IN POWDERED SUGAR & VANILLA

Chocolate Cherry Dump Cake

March 19, 2020

This recipe had me at dump. Why? Because a dump cake means easy. A Dump Cake implies no fussy instructions and no temperamental batter; just dump and bake. And, this chocolate cherry dump cake does not disappoint. It is perfect for this recipe challenged girl!

chocolate-cherry-dump-cake-everydayedits

I first saw this recipe over at Kristen’s blog. I thought I had all the ingredients; doesn’t everyone have a chocolate cake box mix in the pantry? And, I thought I had the cherry pie filling for when I crave my favorite summer dessert.

But, sadly I could not make this cake on the spot. I had to make a run to the grocery store.

Of course, I still found a way to screw up this recipe because I only bought one can and when I pulled up the recipe online I realized it required two cans of cherry pie filling.

Does anyone else have recipelexia?

Every time I share a new recipe like this one or this one, my sister’s first question is; “Did you follow the recipe?” She knows me better than anyone.

So yes I screwed up a three-ingredient recipe, but it still tasted amazing. I can only imagine how cherry delicious a second can of cherry pie filling would taste! Yum! Oh, and pick up ice cream or whipped topping!

Chocolate Cherry Dump Cake Recipe

CHOCOLATE CHERRY DUMP CAKE

3 INGREDIENT DUMP CAKE

Print Recipe

Ingredients

BOX CHOCOLATE CAKE MIX, DRY DRY
2 CANS CHERRY PIE FILLING
3/4 CUP BUTTER, MELTED

Instructions

1. PREHEAT OVEN TO 350°F
2. SPRAY 9X13 BAKING DISH WITH COOKING SPRAY
3. ADD 2 CANS OF CHERRY PIE FILLING TO BAKING DISH
4. EMPTY DRY CHOCOLATE CAKE MIX OVER THE CHERRY PIE FILLING
5. DRIZZLE 3/4 CUP MELTED BUTTER OVER THE CAKE MIX/FILLING LAYERS
6. BAKE 40-45 MINUTES DEPENDING ON YOUR OVEN.
7. IT WILL NOT BE A FIRM CAKE; IT WILL HAVE A LITTLE JIGGLE

Before you go here is another favorite cherry based dessert.

Cherry Crumble Recipe for the Summer

July 24, 2019

Have you seen the Christmas in July Hallmark movies? I may have had a movie running in the background over the weekend. Until I heard the words hot chocolate and snow in the same sentence. and then I decided it was too soon. I would however love to see a few Hallmark movies with almost empty nesters. And, they could serve this cherry crumble recipe.

My three children were home over the 4th of July. It was pure bliss to have them together. Usually I make this cherry crumble over the 4th of July holiday, but being in the mountains this year we were outside and out of the kitchen.

One of my favorite parts of summer are the impromptu barbecues with friends and neighbors. And, summer is packed with three holidays that translate to the perfect season for a chilled dessert. With Memorial Day and 4th of July in our rear view windows, we still have Labor Day with this red and white cherry crumble dessert.

A can of blueberry filling or fresh blueberries would add a little patriotic blue too!

This cherry crumble dessert is a favorite at our house. It is easy to prepare with less than ten ingredients. And, it travels well in the car or down the block.

This recipe is from a friend’s mother. When I pulled out her original recipe, it was emailed to me seventeen years ago. We lived in Westerville, Ohio at the time. And, now my youngest is getting ready to return to the state where he was born. #I blinked

Cherry Crumble Details

This dessert is served chilled which makes it perfect for warm summer nights and sunset views. The cherry filling adds the perfect taste of tart with the chilled goodness of whipped topping and cream cheese.

cherry crumble recipe

The best part of this recipe is it only has eight ingredients. And, this time of year I usually have the ingredients on hand. Yes, I keep a tub of Cool Whip in my freezer most months of the year. Doesn’t everyone?

With the cherry filling, whipped topping and cream cheese I pull back on the white sugar to about a 1/4 of a cup. I could probably reduce it by 1/2 and no one would miss the sweet.

The best cherry crumble recipe

adapted from Kristin Diliberti

Print Recipe

Course Dessert

Ingredients

CRUST
2 CUPS FLOUR
1 CUP BUTTER SOFTENED
1/2 CUP BROWN SUGAR
1 CUP CHOPPED PECANS
FILLING
16 OZ CREAM CHEESE
1 1/2 CUPS SUGAR I REDUCED BY 1/4 CUP
1/2 TEASPOON VANILLA
8-9 OUNCE COOL WHIP

Instructions

MIX CRUST INGREDIENTS AND SPREAD 2/3 INTO 9X13 BAKING PAN.
SPREAD REMAINING CRUST INGREDIENTS INTO SMALLER PAN
BAKE CRUST AT 350 FOR 20-25 MINUTES. LET COOL
WHILE BAKING BLEND FILLING INGREDIENTS.
SPREAD 1/2 OF FILLING ONTO 9X13 PAN
ADD CHERRY FILLING
ADD FINAL LAYER OF FILLING OVER THE CHERRY FILLING
CRUMBLE SMALL PAN OF CRUST AND SPRINKLE OVER TOP OF FILLING
REFRIGERATE TO LET IT SETTLE

VALENTINE’S DAY CHERRY CRUMBLE

February 8, 2019

I called this a cherry crumble but I think it is called Cherry Delight in the midwest.

The best thing about Valentine’s Day is it’s a national holiday for chocolate. It is also a reminder of celebrating us. Except, by this time of the year I am in a chocolate 10 step program. This is why I decided to pull this cherry crumble out of the summer dessert rotation and made this cherry crumble for Valentine’s Day.

After a chocolate-fueled season behind us, this dessert is perfect to celebrate Valentine’s Day. This chilled cherry crumble is usually reserved for the summer bbq’s and holidays, but the whipped topping and cherry filling over a graham cracker and butter crust makes for a lighter dessert for Valentine’s day; if we are measuring a box of chocolates against this yummy dessert with layers of cream cheese, canned cherries and whipped topping.

And, the cherry crumble gets double holiday bonus points because it is red. And, if you are like me this time of year, you might have most of the ingredients in your pantry from December when you stocked up on graham cracker crumbs and butter. And, the best part of this dessert is you can make it the night before and let it chill overnight.

So make those dinner plans and plans for dessert at home… with two spoons and the cherry crumble!

The best part of this recipe is it only has eight ingredients. And, I have most of the ingredients on hand. I keep a tub of Cool Whip in my freezer most months of the year! With the topping, cream cheese, cherries and sugars I reduce the white sugar by 1/4 of a cup. I could probably reduce it by 1/2 and not miss out on any of the taste.

CHERRY CRUMBLE DESSERT RECIPE

This dessert is a favorite around our house. It’s a family recipe from one of my close friend’s mother. And, now I have a reason to make it in the month of February. Enjoy! Summer will be here before you know it!

The best cherry crumble recipe

adapted from Kristin Diliberti

Print Recipe

Course Dessert

Ingredients

CRUST
2 CUPS FLOUR
1 CUP BUTTER SOFTENED
1/2 CUP BROWN SUGAR
1 CUP CHOPPED PECANS
FILLING
16 OZ CREAM CHEESE
1 1/2 CUPS SUGAR I REDUCED BY 1/4 CUP
1/2 TEASPOON VANILLA
8-9 OUNCE COOL WHIP

Instructions

MIX CRUST INGREDIENTS AND SPREAD 2/3 INTO 9X13 BAKING PAN.
SPREAD REMAINING CRUST INGREDIENTS INTO SMALLER PAN
BAKE CRUST AT 350 FOR 20-25 MINUTES. LET COOL
WHILE BAKING BLEND FILLING INGREDIENTS.
SPREAD 1/2 OF FILLING ONTO 9X13 PAN
ADD CHERRY FILLING
ADD FINAL LAYER OF FILLING OVER THE CHERRY FILLING
CRUMBLE SMALL PAN OF CRUST AND SPRINKLE OVER TOP OF FILLING
REFRIGERATE TO LET IT SETTLE

Before you go check out my other cherry desserts.