Hot dogs. Hamburgers. Grilled chicken. Oh yes, add them with fireworks and what do you get? A Fourth of July celebration...but something is missing. The dessert! Ack! What to do? Well, we have a few fantastically patriotic ideas for that sweet treat.
Basic Cookies...Decorated Holiday-Atyle
No one loves cookies more than moi and the main thing about them is they are really easy to make. The key for this is to have some cool cookie cutter shapes - stars, squares, circles and the proper toppings. Think of your canvas of vanilla icing and create a few cookie masterpieces with red and blue icing, maybe some sprinkles. Check out some inspiration from Grin and Bake it.
Red, White and Blue Parfaits
Got this one from BHG.com...and it is uber-simple, folks. Some fruit, some yogurt and glassware are all you need. You can make it ahead of time and let it chill for up to an hour or so. Have fun with it and make them in mini juice glasses too.
1 8-ounce carton of vanilla low-fat yogurt
1/4 teaspoon almond extract or 1/2 teaspoon vanilla extract
1/2 8-ounce container frozen light whipped dessert topping, thawed
3 cups fresh raspberries and/or cut-up fresh strawberries
3 cups fresh blueberries
In a large bowl, stir together yogurt and almond extract or vanilla. Fold in whipped topping. To serve, in six 12-ounce glasses or dessert dishes, alternate layers of the berries with layers of the yogurt mixture. Makes 6 servings.
Okay, totally yummy, totally easy...which makes this recipe from Real Simple a total no brainer. Toss a few blueberries around the serving plate and you are done!
1 box yellow cake mix
3 large eggs
1/3 cup vegetable oil
1/2 cup sugar, plus 3 tablespoons
3 pints of strawberries stemmed and sliced
3 cups heavy cream
Heat oven to 350° F. Grease and flour two 9-inch round cake pans. In a large mixing bowl, combine the cake mix, eggs, and oil, along with the amount of water called for by the package directions. Beat until well combined. Divide the batter between the pans. Place in oven and bake until a toothpick inserted into the center of the cakes comes out clean, about 30 minutes. Let the cakes cool for at least 10 minutes before removing them from the pans. Cool completely before assembling the shortcake. Meanwhile, sprinkle 1/2 cup of the sugar over the strawberries. Set aside at room temperature until the berries release their juices, about 30 minutes. About 15 minutes before serving, combine the cream and the remaining sugar in a medium bowl and whip by hand or with an electric mixer until stiff peaks form. Place one of the cake layers on a serving platter. Pile on half the strawberries and half the whipped cream. Top with the remaining layer, the rest of the whipped cream, and the remaining strawberries. Serve immediately.
What desserts do you serve on the Fourth of July?