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Showing posts with label Sweets. Show all posts
Showing posts with label Sweets. Show all posts

White Chocolate Coconut Mousse

Cooking Addic A fantastic Coconut Mousse that is great on its own, but it reaches a new level with strawberry sauce. This is a dairy-free decadent dessert. Coconut cream is a great versatile ingredient, and so perfect for the summer. So creamy easy to make and it does not require baking. It's like the perfect after dinner treat! 
This recipe was featured on Show Stopper Saturday Link Party!!!


  • 250 g (1 cup) white chocolate, finely chopped 
  • 1 can Coconut cream
  • 2 egg whites
  • 1 tsp lemon juice

   Strawberry sauce:

  • 3/4 cup  fresh strawberries
  • 1 tsp organic sugar (optional)

This recipe was adapted from Angie's Recipes. 

 Refrigerate coconut cream for a few hours or overnight. 
 Take out solid coconut cream and , discard the liquid on the bottom of the can. Whip the coconut cream until it has the airy texture of whipped cream, about 5 minutes. Place in the fridge covered. 
Melt the white chocolate. 
Whip egg whites with lemon juice until thick an fluffy. 
Carefully  fold white chocolate in egg whites.
Then fold it in with coconut. Transfer it to dessert cups. Place in the refrigerator.
 Blend strawberries in the blender. Pour a layer  of strawberry on the mousse.

"Peach Galettes with Cream Cheese Filling"

CookingAddic Summer is almost over but there's still time to enjoy delicious peaches.  There's just something so incredibly intoxicating about the scent of a ripe peach.  These beautiful Peach Galettes made with pastry puff crust that is topped with a layer of creme cheese and slices of fresh peaches on top. 


  • 1 pack (8 oz) cream cheese (room temp)
  • 1/3 cup sugar
  • 1 egg
  • 1 tsp vanilla extract

 You will need 1/4 of Pastry Puff Recipe

  • 2 fresh peaches
  • 1 egg to brush on top
  • Flour for the table
  • Sugar for sprinkle on top 

Prehet oven to 425F

Make Pastry Puff Dough . Keep it refrigerated.
Slice peaches thinly. 
Mix sugar with cream cheese. 
Add vanilla. 
 Add egg, mix with the fork.
 Fluff 1 egg in separate the bowl, set aside.
Take out dough from the fridge. Roll a big piece on floured table. Cut a med-small circle with any dessert plate.
 Transfer the circles to baking sheet covered with parchment paper. Add 2 tbs of cream cheese filling.
Arrange a few pieces of peaches on top. Bend the edges up.  
Brush the edges with egg. 
Sprinkle with a little bit of sugar. I will make about 8 galettes.  

Bake for 15-20 min.

Party Jello

CookingAddic Red, White and Blue for 4th of July! Jello could be made like Jello Cake or individual glass cups. It's made with the twist. This recipe makes 7,  5 oz cups.


  • 3 oz raspberry or strawberry jello
  • 1 1/2 cup blended fresh strawberries (this is the twist)
  • 6 oz blue berry jello (large box)

White jello:

  • 3/4 cup sour cream
  • 2 tbs sweetened condensed milk
  • 5 oz heavy whipping cream
  • 1 oz milk
  • 1 tsp vanilla
  • 1 pack (7 grams) Knox gelatin

 Mix blue jello with 1 cup of boiled water. Microwave for 30 sec. Mix with 1 cup cold water. Pour in to cups and refrigerate until it sets.
Make white jello. Mix cold milk with  gelatin. Let it set for a minute then microwave it for about about 30 sec. It needs to melt. Then to cool it you can add 1  tbsp whipping cream while mixing. 
Have sour cream,  sweetened condensed milk and whipping cream ready before you cool down the gelatin.
Mix it with the mixer pour gelatin slowly. Then pour white jello in to the cups as fast as possible. Refrigerate until it sets.

Mix red jello with 1 cup of boiling water. Blend strawberries add it to jello. Pour it on the top of white jello. Refrigerate and enjoy!!!

Berry Pretzel Parfait

CookingAddic Super easy to make and sure to impress, you may not want to share em! A rich and creamy modern twist on a childhood favorite. What could be better for a summers day dessert, than this parfait recipe  which serves a blueberry, strawberry and cherry parfait with coconut cream.

   Ingredients for crunch:
1 1/2 cups pretzels or palochki (from Russian store)
1/4 cup sugar
3/4 stick butter

   Coconut Cream:

1 can coconut cream
Powdered sugar to taste
1 tsp vanilla extract

   Strawberry sauce:

1 1/2 cup strawberries
2 tbsp sugar
 Whip sugar and strawberries together.

1 cup yellow cherries

Blueberry Sauce Recipe:

1 cup fresh blueberries
1 tbsp honey
1/2 tbsp orange zest
1 tbsp orange juice

Grade zest from the orange.
Add to the saucepan with blueberries.  
Add orange juice.
Bring to a boil and simmer on low stirring occasionally  for about 10 minutes. Let it cool. 

  Crush pretzels/palochki in a ziploc bag, using a rolling pin. Melt butter than add sugar in saucepan. Then add pretzels and mix together. Transfer pretzel mix into a 13×9 -inch baking dish and bake for 10 minutes at 350°F, then cool to room temperature.
Refrigerate coconut cream for a few hours or overnight. Take out solid coconut cream and , discard the liquid on the bottom of the can. Whip the coconut cream until it has the airy texture of whipped cream, about 5 minutes. Add vanilla and a 1 tbsp powdered sugar. 
Add blueberry sauce to the bottom of the dessert cups. Add pretzels.
 Add coconut cream.
Next add a few cherries. Then a layer of pretzels.
Then cream and cover with strawberry sauce. Makes 5 large dessert cups.

Cream Cheese Blueberry Muffin Pies

CookingAddic These are a delightful treats, the best muffin pies ever!!! Delicious, perfect summer dessert! Cream cheese and blueberries are baked in a flaky dough and topped with streusel.  And it's surprisingly easy to make. My sister made em for us when we came to visit her. This recipe is definitely a keeper. 


        Blueberry Filling:

  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 1 cup water
  • 4 cups fresh or frozen blueberries
  • 1 teaspoon grated orange peel, zest (optional)
  • 1 tablespoon fresh orange juice (optional)


  • 6 tablespoons all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon grated orange peel, zest (optional)
  • 1/4 cup cold butter or margarine

       Cream Cheese Filling:

  • 1 package (8 oz) cream cheese, softened
  • 1/4 cup sugar
  • 1 egg


1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated biscuits

All ingredients are in the picture, except orange (it's optional).

Grate orange then press the juice out of it.

Heat oven to 350°F.
In 2-quart saucepan, mix 3/4 cup sugar and the cornstarch. Gradually stir in water. Cook and stir over medium heat about 10 minutes or until thickened. Add 1 1/2 cups of the blueberries. Reduce heat to low. 
Cover; cook about 10 minutes or until mixture returns to a boil. Stir in 1 teaspoon orange peel and 1 tablespoon orange juice. Add remaining blueberries; stir gently. Set aside.

 In medium bowl, mix flour, 1/4 cup sugar and 1 tablespoon orange peel.  
Cut in butter, using pastry blender (or use a fork or pulling 2 table knives through ingredients in opposite directions) 
Mix until mixture looks like coarse crumbs. Set aside.

In small bowl, beat cream cheese filling ingredients until smooth; set aside

Separate dough into 8 biscuits. Split each biscuit in half to make 16 rounds. 
With floured fingers, flatten each to form 4-inch round or use a roller. 
Press 1 biscuit round into each of 16 ungreased regular-size muffin cups. 
Spoon 1 tablespoon cream cheese filling in to into each biscuit-lined cup. 
Then add 2 tablespoons blueberry filling into each muffin pie. 
Sprinkle each with about 1 tablespoon streusel (cups will be full). 
Bake 18 to 22 minutes or until golden brown. 
Cool 5 minutes. Remove from muffin cups to cooling rack. Cool 10 minutes before serving. Here we made 3 portions for church bake sale.