Melt-in-your-mouth Malt Ball Cupcakes, a tongue-tantalizing Mexican Chocolate Trifle, impressive Cheesecake Pops – these are just three of Sandra Lee’s more than 125 satisfying shortcut sweets from her Sandra Lee Semi-Homemade Desserts 2 cookbook. Showcasing her signature economical and stress-free style of cooking – this decadent collection of desserts features simply scrumptious semi-homemade desserts that taste like they were made from scratch. Keep reading to sink your teeth into Sandra Lee’s luscious summer-loving desserts and learn more about her newly debuted daytime cooking series Sandra’s Money Saving Meals on the Food Network.
Sandra Lee on the Food Network
If watching cooking shows on the Food Network is your idea of a well-spent afternoon, be sure to tune into Sandra Lee’s daytime cooking series Sandra’s Money Saving Meals (Sundays at 12pm/11c and Mondays at 2pm/1c). This mouthwatering cooking series features budget-friendly recipes for every day of the week, ideas for savvy supermarket shopping, proper pantry stocking, and even menu price points.
In addition to providing the how-to for family-friendly recipes, the semi-homemade expert also promises to save viewers 30 to 50 percent on their grocery bill. You learn how to save on ingredients and stretch your food dollars with Sandra Lee’s exclusive FoodNetwork.com Round 2 Recipes, which feature a clever leftover recipe from each episode of Sandra’s Money Saving Meals.
Tune in to http://www.foodnetwork.com/sandras-money-saving-meals/index.html for recipes, videos and more details on Sandra Lee’s mouthwatering money saving show.
Simple summer dessert recipes from Sandra Lee
Recipes from Sandra Lee Semi-Homemade Desserts 2
Malt Ball Cupcakes
Makes 24 cupcakes
1 (18.25-ounce) package milk chocolate cake mix
1 cup chocolate malted milk powder
1-1/4 cups cola
1/3 cup vegetable oil
1-1/4 cups milk
1 (4-serving) package instant chocolate pudding and pie filling
1 teaspoon vanilla extract
1 pinch salt
1-1/2 (12-ounce) containers milk chocolate whipped frosting
24 malted milk balls, crushed
Pirouette cookie sticks
1. Preheat oven to 350 degrees F. Grease 24 (4-ounce) oven-safe cups or line 24 (2-1/2-inch muffin cups with paper baking cups.
2. In a large bowl, combine cake mix and 1/2-cup malted milk powder. Add cola, oil and eggs, and beat with an electric mixer on low speed for 30 seconds. Using a rubber spatula, scrape down sides of bowl and beat for 2 minutes on medium speed. Spoon batter into oven-safe cups or paper baking cups, filling each two-thirds full.
3. Bake for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Remove cupcakes from muffin cups, if using, and cool cupcakes on wire racks. In a large bowl, combine milk, dry instant pudding, and remaining 1/2-cup milk powder and whisk for 2 minutes. Let stand for 3 minutes or until thick.
4. Insert wooden skewer into the center of a cooled cupcake, careful not to touch the bottom of the cupcake. Twist skewer to make a small hole. Repeat with remaining cupcakes. Spoon pudding mixture into a pastry bag and fill hole with pudding. Wipe excess pudding from tops of cupcakes.
5. Stir vanilla and salt into frosting. Frost cupcakes and top with malted milk balls. Insert a pirouette cookie stick into each cupcake.
Mexican Chocolate Trifle
1-1/3 cups milk
2 (2.8-ounce) packages chocolate mousse mix
4 teaspoons ground cinnamon
4 teaspoons almond extract
2 (8-ounce) containers frozen chocolate whipped topping, thawed
2 (11-ounce) chocolate-coated cakes, cut into 1/2-inch-wide slides
1 cup semisweet chocolate chunks
1/4 cup slivered almonds
1. In a large bowl, combine milk, mousse mix and cinnamon, and beat with an electric mixer on medium speed for 1 minute. Using a rubber spatula, scrape down sides of the bowl and beat on high speed about 2 minutes more or until thickened. Cover with plastic wrap and chill for 1 hour. Stir 2 teaspoons of the almond extract into each container of chocolate whipped topping and refrigerate until ready to use.
2. Arrange half of the chocolate cake slices in a trifle dish. Spoon half of the mousse mixture on top of the cake slices. Spoon half of the whipped topping mixture on top of the mousse mixture. Sprinkle all of the chocolate chunks on top. Repeat layers with the remaining cake slices, mousse mixture and whipped topping mixture. Sprinkle almonds on top. Refrigerate trifle until ready to serve, up to 8 hours.
1 (36-ounce) frozen key lime cheesecake
1 (12-ounce) package dark chocolate chips
1 tablespoon shortening
Nut topping or multi-color sprinkles
1. Line 2 baking sheets with parchment paper and set aside. Remove any topping from cheesecake and trim crust-edge so it is flush with cake. Cut cheesecake into 8 slices and turn each slice on its side. Using the tip of a sharp knife, carefully make a small slit in the exact middle of each slice’s crust. Carefully insert a wooden craft stick straight into each slice. Place on a prepared baking sheet and freeze for 30 minutes.
2. In a small saucepan, combine chocolate and shortening and cook over low heat, stirring constantly for about 1-1/2 minutes or until most of the chocolate is melted. Remove from heat and stir until all chocolate is melted and smooth. Transfer chocolate to a large bowl and cool to room temperature.
3. Remove cheesecake slices from freezer. Grasp the wooden stick of a cheesecake slice and hold over the chocolate bowl. Using a large spoon in your other hand, pour chocolate over half of the cheesecake slice. Smooth out the chocolate and place on second prepared baking sheet. Repeat with remaining slices, working quickly. Quickly sprinkle nut topping over chocolate then freeze for 1 hour.