Yummy in Pink...

I've always loved the color "pink"... any shade...and of course who can not say they don't love chocolate!  I'm a "Pink Girl" at heart...and definitely a chocolate lover. There's just something about it. That pink and brown together look sooooo beautiful!  So why not write a post about beautiful "Pink" desserts.  I've tried several of these and they are all great.  My husband's favorite desserts always have strawberries in them.  So the majority have strawberries or raspberries, or flavored extracts. I do hope you get a chance to try a few of these recipes... they are "Yummy in Pink"!

Layered Ice Cream Cake
This one is so simple...ice cream sandwiches, ice cream, yogurt, Oreos and whipped topping.  It couldn't get an easier that this
  • 15 chocolate-and-cream sandwich cookies. (such as Oreos)
  • 1 T. milk
  • 8-9 ice cream sandwiches
  • 1 pint mint chocolate chip ice cream
  • 1 pint vanilla frozen yogurt
  • 1 pint strawberry ice cream or frozen yogurt
  • 1 container (8 oz) frozen whipped topping, thawed
  1. Coat bottom and side of a 9-inch round springform pan with nonstick cooking spray. Line side with waxed paper, using spray to help adhere to pan. Trim paper to height of pan.
  2. Finely crush 12 of the cookies in a food processor. Add milk; pulse just until mixture holds together. Set aside.
  3. Unwrap 4 ice cream sandwiches. Working quickly, cut each in quarters. Stack strips of sandwiches on end, packing them snugly together, around waxed-paper-lined pan. Repeat with remaining sandwiches to form a stand-up edge. Spoon cookie crumbs into center of pan; press firmly over bottom. Freeze 1 hour.
  4. Remove all 3 flavors of ice cream or frozen yogurt from freezer and let soften for 15 minutes at room temperature. Transfer mint ice cream to a small bowl and stir until good but firm spreading consistency. Repeat with vanilla and strawberry. Remove pan from freezer. Spread mint ice cream on bottom, then top with vanilla and strawberry, spreading all layers level. Top with thawed whipped topping, swirling top decoratively. Crush remaining 3 sandwich cookies and sprinkle over cake. Return to freezer; freeze overnight.
  5. To serve, remove side of pan, then waxed paper. Cut into wedges and serve.
One Bowl Chocolate-Strawberry Cake
Another Kraft Foods recipe... I love all the wonderful recipes that they offer.  I don't think I have ever not used one of their recipes that I was disappointed in... this one is definitely easy and a keeper!
  • 5 squares Baker's Semi-Sweet Chocolate, divided
  • 6 T. butter or margarine
  • 3/4 cup sugar
  • 1 tsp. vanilla
  • 2 eggs
  • 1 1/4 cups flour, divided
  • 1/2 ts. baking soda
  • 3/4 cup water
  • 1 1/2 cups thawed Cool Whip Dips
  •          (Strawberry Creme)
  • 1 cup sliced strawberries
  1. PREHEAT oven to 350°F. Place 3 of the chocolate squares and the butter in large microwaveable bowl. Microwave on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted.
  2. STIR in sugar and vanilla until well blended. Add eggs, 1 at a time, beating with electric mixer on low speed after each addition until well blended. Add 1/4 cup of the flour and the baking soda; mix well. Add remaining 1 cup flour alternately with the water, beating until well blended after each addition. Pour evenly into 9-inch round cake pan sprayed with cooking spray.
  3. BAKE 30 min. or until toothpick inserted in center comes out clean. Cool in pan 10 min.; remove from pan to wire rack. Cool completely. Top with the COOL WHIP DIPS and strawberries just before serving. Melt remaining 2 chocolate squares as directed on package; drizzle over cake. Let stand until chocolate is set. Store in refrigerator.
Frozen Strawberry Pie
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 4 cups chopped fresh strawberries
  • 1 carton (12 oz) frozen whipped topping (thawed)
  • 1/2 cup chopped pecans, toasted
  • 2 chocolate crumb crusts ( 9 inch)
  1. In a large mixing bowl, beat the cream cheese, sugar and vanilla until smooth. Beat in the strawberries.
  2. Fold in the whipped topping and pecans. Pour into crusts.
  3. Cover and freeze for 3-4 hours or until firm.
  4. Remove from the freezer 15-20 minutes before serving. Yield: 2 pies (6 servings each)
Checkerboard Strawberry Pie
This pie is so good....and so beautiful....everyone will think you worked hours on this. What a beautiful presentation...
Chocolate Crust:
  • 1 1/4 c. graham cracker crumbs (about 9 whole boards)
  • 2 T. unsweetened cocoa powder
  • 2 T. confectioners' sugar
  • 5 T. butter, melted
  • 1/4 cup granulated sugar
  • 3 T. cornstarch
  • 1 1/2 cups milk
  • 1 cup white chocolate chips
  • 1 tsp. vanilla
  • 3 drops red food coloring
  • 1 container (12 oz) frozen non-dairy topping, thawed
  • 2 cups chopped strawberries
  •       (from 1-pint baskets)
  • 6 strawberries, 1 T. strawberry jelly, 6 plain or striped
  • chocolate kisses, wrapping removed
  1. Crust: Mix crumbs, cocoa and sugar in medium-size bowl. Stir in melted butter until well mixed. Press mixture over bottom and up sides of 9 inch glass pie plate. Place in freezer until ready to fill.
  2. Filling: Mix sugar and cornstarch in medium-size saucepan. Over medium heat, gradually stir in milk. Cook over medium-high heat, stirring constantly, until mixture thickens and comes to a boil, about 5 minutes. Remove from heat. Stir in white chocolate, vanilla and food coloring until mixture is smooth. Transfer to large bowl; cover surface directly with plastic wrap. Let cool to room temperature, about 2 hours.
  3. When cool, whisk chocolate mixture until smooth. Reserve 1 cup of the non-dairy topping. Fold the remaining non-diary topping into chocolate mixture.
  4. Spread half of chocolate filling over bottom of prepared crust. Top with chopped strawberries. Spread remaining chocolate filling over strawberries. Refrigerate for at least 4 hours.
  5. To decorate top of pie: Spoon remaining nondairy topping into pastry bag fitted with #30 star tip. Pipe border around edge of pie. Pipe grid over top of pie. Arrange whole strawberries in squares on top of pie. Melt jelly in small microwave-safe bowl in microwave oven on high power, about 15 seconds. Brush jelly over kisses. Sprinkle kisses with nonpareils (optional). Arrange in squares or use "uncoated candy kisses.
Swiss Meringues with White Chocolate Mousse and Raspberries
Meringues are so easy to make. All you need is egg whites and sugar...
6 egg whtes
1 1/3 cup sugar
2 drops red food coloring


White Chocolate Mousse:
  • 2 (3.4 oz) boxes white chocolate instant pudding
  • 2 cups heavy cream
  • 1 cup sour cream
  • 1/2 cup milk
  • 1/2 cup confectioner's sugar
  1. Preheat oven to 225 degrees. Line a baking sheet with parchment paper. Set aside.
  2. In top of a double boiler, whisk together egg whites and sugar. Place over simmering water. Whisk constantly until sugar is dissolved and egg whites are warm to the touch, about 3 to 3 1/2 minutes. 
  3. Pour egg mixture into a large mixing bow, and beat at high speed until stiff peaks for, about 8 to 10 minutes. 
  4. Stir in food coloring. Spoon or pipe meringue into 3 inch bowl shapes. Bake 20 minutes, turn oven off and leave in oven overnight. Spoon White Chocolate Mousse into meringue "bowls". Top with fresh raspberries, and mint (optional) if desired.  Serve immediately
  5. reheat oven to 225°F. Line a baking sheet with parchment paper; set aside.
White Chocolate Mousse
  1. In a large bowl, combine pudding mix, cream, sour cream, milk, and confectioners’ sugar. Beat at medium speed with an electric mixer until stiff peaks form; cover and chill.
Inside Out Neapolitan Layer Cake
This gal has made me the happiest girl in the world.  I have been looking for this frosting for 30 years...LOL! I made this cake for Administrative Professionals Day... it was a big hit! So thank you, thank you, thank you for this wonderful recipe.... it is much appreciated!!!
For the Cake:
  • 3/4 cup 170 g unsalted butter, softened
  • 2 cups 460 g packed dark brown sugar
  • 2 teaspoons 10 ml pure vanilla extract
  • 3 eggs at room temperature
  • 1-3/4 cups 220 g all-purpose flour
  • 3/4 cup 90 g unsweetened Dutch-processed cocoa powder
  • 1-1/4 teaspoon 7 g baking soda
  • 1 teaspoon 5 g baking powder
  • 1 teaspoon 10 g kosher salt
  • 1-1/2 cup 360 ml buttermilk, at room temperature
  • 1/4 cup 59 ml mayonnaise
For the Buttercream:
  • 5 large fresh egg whites 150 g
  • 1-1/4 cup 250 g superfine granulated sugar
  • 1-1/2 cups 340 g (3 sticks) unsalted butter, softened, cut into cubes
  • 2 teaspoons 10 ml pure vanilla extract
  • pinch of salt
  • 5 oz 150 g quality bittersweet chocolate
  • Few drops Strawberry Flavor Oil or 2 tablespoons (30 ml) strawberry puree
  • Few drops pink gel colour
For the Cake:
  1. Preheat oven to 350° F. Butter three 8-inch round cake pans, line with parchment rounds, and dust with flour, tapping out the excess.
  2. In a stand mixer fitted with the paddle attachment, beat the butter, brown sugar and vanilla on medium-high speed until lighter in color and slightly increased in volume, about 5 minutes. Lower the speed to medium and add the eggs, one at a time, mixing until each is fully incorporated before adding the next.
  3. Sift the flour, cocoa powder, baking soda and baking powder into a medium bowl. Add the salt to the dry ingredients after sifting, and whisk dry ingredients.
  4. Alternate dry ingredients and buttermilk into creamed mixture, beginning and ending with dry ingredients. Mix until just incorporated, or finish by hand gently. Fold mayonnaise into batter with a whisk, until just blended.
  5. Divide the batter evenly between the prepared pans. If possible, weigh the batter in each cake pan for 454 g each (excluding the pans--you will want to tare the scale each time.) This ensures even layers. Smooth with small offset palette knife, and bake for about 30 minutes, rotating once after 20 minutes. Cake is done when toothpick or skewer comes barely clean. Try not to over-bake. I tend to under-bake a few moments, so the skewer is a little bit gummy. This works well for a moist chocolate cake (not vanilla).
  6. Let pans cool on wire rack for 20 minutes, then invert cakes onto racks, gently, peeling away parchment rounds. Let cool completely.
For the Buttercream:
  1. Wipe the bowl of an electric mixer with paper towel and lemon juice, to remove any trace of grease. Add egg whites and sugar, and simmer over a pot of water (not boiling), whisking constantly but gently, until temperature reaches 160°F, or if you don't have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.
  2. Place bowl back on mixer and fit with whisk attachment. Whip until the meringue is thick, glossy, and the bottom of the bowl feels neutral to the touch (this can take up to 10 minutes, or longer). Switch over to paddle attachment and, with mixer on low speed, add softened butter in chunks until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth).
  3. Add vanilla and salt, continuing to beat on low speed until well combined.
Assembly of the Inside-Out Neapolitan Layer Cake
  1. Divide buttercream into 3, and flavor 1/3 chocolate and another 1/3 strawberry. Leave remaining buttercream vanilla. For chocolate, add melted and cooled bittersweet chocolate and blend until combined. For strawberry, add a few drops of Strawberry Flavor Oil (minimal) or 1-2 tablespoons of strawberry puree. Add a few drops of pink gel food coloring to strawberry buttercream
  2. Trim any doming on your cake layers with a very sharp, serrated bread knife. Wrap layers in plastic wrap and chill for 15 minutes in freezer.
  3. Spread a 1" circle of icing onto an 8" round thin cake board using an offset palette knife and place the first cake layer on top, face-up.
  4. Using a small offset palette knife, spread 1 cup of chocolate buttercream on top, leaving about a 1" gap from edges. Place second cake layer on top, face up, and repeat, using Vanilla Buttercream.
  5. Place final layer on top, face-down and repeat using Strawberry Buttercream.
  6. Fill 3 piping bags with remaining buttercreams fitted with Wilton 8B decorative tip, or the tip of your choice, decorate edges, filling in gaps. Top with dark chocolate sprinkles.
Sweetapolita's Notes

*Keep buttercream in airtight container in refrigerator for up to one week, leaving out at room temperature when needed, rewhipping in mixer for 5 minutes.

**Can freeze buttercream for up to 6-8 weeks. To thaw, place on counter overnight, and rewhip for 5 minutes with paddle attachment in an electric mixer.

No Bake Raspberry Lemonade Cheesecake

Very creative...individual servings of cheesecake...

  • 2 cups graham cracker crumbs (1 individual package
  • 7 T. butter
  • 1/4 C. sugar
  • 14 oz. Cool Chip whipped topping, thawed
  • 1/2 stick softened cream cheese, optional
  • 12 oz. can frozen raspberry lemonade, thawed
  • 14 oz. can sweetened condensed milk, not evaporated milk
  1. Combine graham cracker crumbs, butter and sugar in a medium sized bowl. Mix until well combined.
  2. Press crumbs in the bottom of 8 jars or a 9X9 pan
  3. In a large bowl combine Cool Whip, frozen raspberry lemonade, cream cheese and sweetened condensed milk. Stir until smooth.  Spoon onto graham cracker crust.
  4. Freeze for 3-5 hours. Let thaw 10 minutes before serving.
More Handmade by Hoffy Posts
Dessert Pinterest Pins
So many yummy desserts and treats. Most of them are in the pink theme. How could anyone resist any of the these sweet treats?  Not me!....

Always remember..."Life's short, eat dessert first!"...words to live by! 



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