Blueberry-Peanut Cake Recipe

Great pastry chefs often spend a lot of time on shops making delicious cakes and pastries. Well, you don’t have to be one just to make a delightful cupcake that will be perfect for your picnic desert. You might be purchasing cupcakes in pastry shops for years, but this one will definitely re-invent yourself. With this recipe, you can make a healthy picnic dessert for your family.

Bundt Pans
There are many types of baking pans used in different kinds of baking recipes. If you are not careful enough, you may end up having the wrong kind of baking pan for your cake recipe. Read the recipe instructions carefully so that you can get the right pan for the recipe. In the blueberry-peanut cake recipe, you need to have the Bundt pan – a baking pan used specifically for baking cupcakes. This baking pan is usually 10 – 12 inches in diameter. For years, the Bundt pan evolved into many shapes and designs but it is always made of cast aluminum.

Bundt pans have a rich history. Over the years, 50 million Bundt pans has been sold all around the world. At first, it was a challenge to use until the release of Bundt pans made of aluminum – cakes do not stick anymore.

Blueberry-Peanut Cake

Blueberry-Peanut Cake Recipe

To check if the blueberries are fresh, take a look at its skin – a powder-like finish says that it’s fresh. Indigo colored ones are also great to pick. In case you have to store it in a refrigerator, always remember that it can only last for 3 – 5 days. Here is a great recipe with a touch of blueberries and peanuts.

Ingredients

■■ For the filling:
■ 1 can of crushed peanut filling
■ 3 cup(s) of fresh blueberries
■ 3 tablespoon(s) all-purpose-flour

■■ Cake Batter:
■ 3 cup(s) of all-purpose flour
■ 1 teaspoon of baking soda
■ 2 teaspoon(s) of baking powder
■ ¼ teaspoon fine salt
■ 1 ½ cup(s) of sugar
■ 1 cup of butter
■ 3 eggs
■ 1 cup of sour cream
■ 1 teaspoon of vanilla extract
■ Confectioner’s sugar

Procedure
■ Heat oven to 350 degrees Fahrenheit.
■ Coat the Bundt pan with cooking spray.
■ In a large bowl, mix the crushed peanuts, flour, blueberries.
■ For the cake batter, mix the flour, baking soda, baking powder, and salt.
■ In a large bowl, combine the sugar and butter until it’s creamy. While mixing, add the eggs one at a time. Then you can add the flour mixture along with the sour cream.
■ Now you can put a spoon of the butter on the pan and top it with the blueberry mixture. Repeat the procedure with the rest of the mixtures.
■ Bake in 40 – 45 minutes.
■ Do not unmold the cupcakes until the rack has cooled down. Once you have removed the cakes, dust it with Confectioner’s sugar.
■ Now you can serve your homemade blueberry cupcakes with blueberry sauce, whipped cream, or anything you prefer.

Storing Cakes

It’s really great to have cakes served for dessert in picnics. However, what do you do if you there are lots of leftover blueberry-peanut cakes? Most people try to recycle it but they tend to compromise its delightful taste. The best thing to do with the leftovers is to save it for tomorrow or the next day while keeping it fresh, tasty, and presentable.

How do you do it?

The good news is, it’s pretty simple! If you have a baking pan, you just have to layer the cakes and seal it with a plastic wrap. You can also store it by multi-layering the cakes under an inverted bowl. If you have made a fluffy cake, sealing it might build up some moisture inside – that would compromise the cake’s features. You can try to make a small hole on the plastic wrap or insert a teaspoon under the edge of the inverted bowl to allow air to flow. After carefully wrapping the cakes, you can store it in the refrigerator for days. Some frosted cakes can last up to 4 months.

You are welcome to read:

Easy-to-Cook Picnic Chicken Recipes

Picnic Food Ideas – Picnic Food Recipes for Meat: Two Great Steaks

Everybody has experienced picnic even once in his or her life, right? You may have brought a large blanket with you, complete set of your favorite picnic wares, foods from cheese to ham sandwiches, to all kinds of potato salad and teas. With all these things in mind every time you go on your picnic, do you ever remember where you put to carry those things? Picnic basket is a classic way of carrying your things to your picnic venue. Nowadays, modern designs were made to suit those picnickers according to their style.

Picnic baskets and picnic totes have the same functions. They both keep your utensils organized and clean, they keep your food clean and safe and they both make transporting a complete meal easier. However, there would still be a slight difference between the two.

■  Picnic baskets have two styles. (a) There is the classic picnic basket, which is usually made of either bamboo or rattan. This classic style is very lightweight and yet so durable. However, it can be very uncomfortable to bring if you will be walking to your picnic venue. (b) Now, there is the modern picnic basket, which is usually made of polyester materials. These styles of picnic baskets are fully insulated so that they can keep your beverages and food cold. These baskets are fully zipped, which makes it better for it can keep food and utensils clean and germ-free.

■  Picnic totes are different from baskets they much resemble to an ordinary tote used by students in carrying their books. The position of the straps makes it much easier to carry. In addition, totes usually can carry enough dinnerware up to four persons. However, just like a picnic basket, many totes already includes sliver wares and glasses so that you never have to bring your own dinnerware out in the picnic venue.

■  Some picnic totes are made only for wines or a combination of wine and cheese. These totes keep you wine chilled so that you can enjoy your romantic picnic. However, cheese and wine totes are not the only totes that can keep your food cold. There are available totes that you can purchase online that can keep the whole meal, same as your drinks, at its perfect temperature.

Picnic Baskets that Keeps your Right Supplies Handy in a Picnic

No matter how carefully you planned your picnic, some things might accidentally be forgotten especially if it was planned spontaneously. Participating in spontaneous events sometimes makes us more excited about it. Sometimes, your family is bored in a Saturday afternoon doing nothing inside the house. Suddenly, you remembered that there would be a kite festival in the park. That would keep the kids busy and they will probably enjoy watching those beautiful kites while having snacks on the grass. If you have these fully stocked picnic backpacks, all you have to do now is to gather snack foods, which are ready-to-eat, inside your pantry and refrigerator and everybody is ready to go. Luckily for those who owned those picnic backpacks, which makes the sudden spur of the moment picnic always possible.

If you have not yet heard of the picnic backpacks, it is pretty much the same as picnic baskets. Picnic backpacks also keeps your picnic necessities like cups, silverware and foods safe and organized. The majority of backpacks are insulated so that it can keep your drinks and foods cold. They also have two straps, just like your regular backpacks, so that carrying a heavy load will not be a problem even if you will be walking a long distance. Picnic backpacks have this feature of having many compartments so that you can easily organize all the things you want to carry with you in your picnic adventure.

A PICKNICKER’S BEST FRIEND – QUICHE

Smoked Salmon and Potato Quiche

Smoked Salmon and Potato Quiche

Ingredients:

225g / 8oz ready-made short-crust pastry
1 free-range egg; beaten

For the Filling:

6oz smoked salmon; chopped
3 ½ oz smoky bacon lardons; cooked
3 ½ potatoes; cooked and cubed
2 eggs
1 T fresh dill; finely chopped
7 fl oz crème fraîche
1 t nutmeg; grated
Salt and black pepper
Green salad leaves; ready-to-serve

Procedure:

• Preheat oven to 350oF
• Roll the short crust pastry to a 25cm cake tin
• Prick the pastry with fork, line with greaseproof paper and pour the rice or drained beans
• Bake in the oven for 20 minutes
• Remove the paper with rice or beans and brush the pastry with beaten egg and bake for another 5 minutes
• For the filling, arrange the lardons, salmon and potatoes at the bottom of the pastry case
• In a mixing bowl, beat egg, crème fraîche, dill and nutmeg. Season and pour in the pastry case
• Put the quiche in the oven for 40 minutes or until egg mixture has set
• Let it cool before putting in a container for transporting to your picnic venue
•  Put salad leaves as side dish



You are Welcome To Read:

Two Great Picnic Food Ideas for the Beach

Picnic Food Ideas For Potatoes

Just like what Andre Simon said, “Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners.”  Undeniably! But we are not saying that it is a must-have. We are not saying either that we cannot live without a piece of sweets, but the more you can’t have what you want, the more the need lingers into your senses. So why deprive yourself from the satisfaction when you can just make it? And indulge while you can have it!

Everyone has his own sweet tooth. A majority of us loves even just the idea of having a saccharine treat on our plates by just imagining that mouth-watering decadence! Much more when those ideas proceed to deed, when in fact you can actually taste it, feel it, smell it and savor every bite it can offer.  So here is a picnic recipe that is full of yumminess and there’s no doubt, it’ll also bring happiness!

Let’s face it. “A nice creamy chocolate cake does a lot for a number of people. It does for me”, says the legendary Audrey Hepburn — and of course, so it does for us! But wait for it; this is not just the creamy chocolate cake Audrey Hepburn mentioned. This is a chocolate chip Bundt cake with white chocolate glaze! It’s like a cake made only for the Mayan Goddess Ixcacao; very classy! But the best part is? You can make it at home. Easy and conventional! It looks yummy and now it’s your turn to judge.

Chocolate Bundt Cake

So here are the ingredients:

* 1 package chocolate cake mix
* 1 small package instant chocolate pudding mix
* 4 eggs
* 1 cup water
* 1/4 cup vegetable oil
* 1 cup chocolate chips
* White Chocolate Glaze
* 1 cup white chocolate chips
* 1 teaspoon of vanilla
* 2 tablespoons of milk

Instructions:

In making the cake:

1. It is very important to gather all the materials and ingredients first. The more it is complete, the more you can save time in making it.
2. It is better to pre-heat the oven first to 350 degrees. By that your cake will be baked in the exact time.
3. After mixing the ingredients for the chocolate cake., you need to grease and flour the Bundt pan.
4. After which, in the mixing bowl, blend together the cake mix, the pudding mix, eggs, water and oil. All in one! Beat for 2 minutes on medium speed up until you will see them thoroughly mixed together.
5. Beat together butter and sugar until smooth and well blended. Add eggs one at a time blending well after each. Then you also have to add the vanilla.
6. Then add the chocolate chips and stir by hand until combined.
7. Pour into the prepared pan.
8. Put it in the oven and bake for about 55 minutes or until inserted toothpick comes out clean.
9. Let it cool for 15 minutes then remove from pan.

Chocolate Bundt Cake

Voila! You already have your nice chocolate cake. But before you get too excited, we still have to make our white chocolate glaze, so the following are the steps on how to make it:

1. In a microwave safe bowl, all you have to do is add the white chocolate chips, the vanilla and milk. All together.
2. Put it in a microwave. Microwave it for about 2 to 3 minutes or until chips begin to melt.
3. Then, you have to remove and stir it until blended.
4. After which, if it’s not the texture you like, add a little more milk. It would actually depend on how you view it, if it’s already perfect for you or not!

The final thing you need to do is to drizzle the glaze over the cake. Now, you have your perfect chocolate chip Bundt cake with white chocolate glaze! Such a classy but yummy and delicious treat for the whole family to enjoy.

From the words of Wolfgang, “If life is a cake, then shouldn’t it require frequent parties to share it. Celebrate! So all you have to do now is celebrate! And shanti for the wellness!

A perfect picnic recipe for you and your family!

Note: This is 60 minutes to make and you can top your chocolate chip Bundt cake also with any fruits to it!

You are welcome to read:

Quick Cooking Picnic Dessert Ideas

Picnic Food Ideas: Picnic Desserts Recipes-Classic Pies

Doughnuts with Honey.

Honey, Raisins, and Pine Nuts Doughnuts
This is a kosher pastry. The whole process takes a couple of hours due to yeast dough thus you may prepare the dough a day before. Yields about 30-32 doughnuts.

Ingredients:
1 0.5 cups of warm water (105-115°F), divided
0.5 tsp sugar
1 envelope of active dry yeast
3 cups of all purpose flour
0.5 tsp salt
0.25 cup of raisins
0.25 cup of pine nuts
1 large free-range egg
1 tbsp of vegetable or olive oil (plus extra for frying)
1 0.5 cups of honey
3/4 cup of water
1 tbsp of ground cinnamon

Instructions:
Add sugar into a small bowl with 0.25 cup of water (preferably warm). Drizzle yeast over and stir to combine. Set aside till for some 10 minutes till yeast is well dissolved and starts to foam. In another large bowl combine flour with salt, whisk to blend. Add egg, pine nuts, raisins, and 1 tbsp of oil into a small well in the center. Then add 1 0.25 cup of water and yeast mixture in the well as well. Stir until becomes tender dough. With a spoon clean the inside of the bowl, put on a lid or plastic. Then wrap with a towel and set aside for 1-1.5 hours in a warm quite place till dough rises.

Spread paper towels in two layers on a rimmed baking sheet (large). Add upto 2″ of oil into a large saucepan and place over the heat till heated to 360-370°F. When dough is ready, dip a tablespoon in the saucepan with hot oil to coat then take a rounded spoonful of dough and empty it carefully into the hot oil. Try not to deflate dough. Make as many picnic doughnuts as space allows – about 5 at a time. Turn over the doughnuts a couple of times frying each side for a couple of minutes, remove using slotted spoon when golden-brown. Lay on paper towel to absorb oil.

Syrup
In a heavy saucepan combine ¾ cup of water, cinnamon, and honey, whisk well. Over a medium-high heat bring the mixture to boil, set aside. Dip each doughnut in the honey syrup and put in a bowl. Serve on plates with paper towels. For picnics instead of syrup you may use sugar dusting.

Apples From the Garden.

Picnic Apple Pies
This Southern recipe is also time consuming so you may prepare this picnic dessert a day ahead. Overall time is about 3 hours; yields 12 apple pies.

Ingredients:
Pastry
2 0.5 cups all-purpose flour
3 tbsp of unsalted butter (cold)
3 tbsp of vegetable shortening (cold)
1 tsp baking powder
3/4 tsp of salt
1 large free-range egg
4-5 tbsp of ice water
Note: cut butter and the shortening into 0.5″ pieces, lightly beat the egg.

Filling
4 0.5 oz. (or 2 cups) of non-sulfured dried apples
2 cups of unfiltered apple cider
1 0.5 cups of water
2 0.5 tbsp of packed light brown sugar
1 tsp grated lemon zest
0.25 tsp cinnamon

Other:
sugar (for dusting)
2 quarts of vegetable oil (for frying)

Picnic Apple Pies.

Instructions:
Pastry
In a bowl combine flour, shortening, baking powder, butter, and salt. Blend either with blender, manually, or in a food processor. Add 0.25 cup of freezing water and whisk an egg. Carefully sprinkle over the flour-mixture, stir well to incorporate. If the dough falls apart when squeezed in hand add some water.

On a floured table or cutting board, lightly knead dough to remain smooth. Divide dough in 5″ portions, wrap in plastic. Place in the fridge for an hour till becomes firm.

Filling
In a heavy-bottom medium saucepan, shortly simmer the filling ingredients; add some salt. Stir randomly, do not cover with a lid. When apples are tender mash them using a potato masher. Continue for some 20 minutes till becomes a thick puree. Set aside to cool.

Picnic Pies
Cut each dough disk into 6 (equal) pieces. With a floured rolling pin make a 6″ disk of each dough piece on a slightly floured surface. Add 2 tbsp of filling in the disk center. Fold and press slightly moistened edges to fold filling in half-circle; press to seal. Put the ready pies on a slightly floured cutting board.

Put a cooling rack on a large tray or baking sheet. Pour 2″ of oil in a 4-5 quart cast-iron heavy pot and place over medium heat until oil is well heated (360-370°F). Drop 3-4 pies at a time to fry; turn occasionally. Remove when golden-brown, lay on the rack to drain. Keep the oil at the same frying temperature for the new batch. Serve the apple picnic pies dusted with sugar.

Hope you have enjoyed our desserts picnic ideas!

Muffins with Banana.

Picnic Muffins with Banana and Nuts
Overall this picnic dessert will take no more than an hour to prepare and cook. The yield makes 10 portions.

Ingredients:
75 g (or 3 oz) of melted butter
250 g (or 9 oz) of self-raising flour
1 tsp of baking powder
0.5 tsp of soda bicarbonate
1 pinch of salt
0.5 tsp of ground cinnamon
0.5 tsp of ground nutmeg
115 g (or 4 oz) of caster sugar
1 tsp of vanilla extract
2 large bananas (ripe)
2 eggs (medium)
125 ml (or 4 fl oz) of milk
10 walnut kernels

Serving
2 sliced bananas
50 g (or 2 oz) of walnut kernels
2 tbsp yoghurt or crème fraïche
2 tbsp of honey (runny)

Instructions:
Preheat the oven to 190 C (or 375 F, Gas 5). Melt and then cool the butter. In a large bowl mash a banana, add flour, soda, baking powder, sugar, nutmeg and cinnamon and mix the ingredients well. In the other bowl whip the eggs, add melted butter, vanilla extract, milk, and mashed banana. Open a space in the middle of the dough and pour there the hipped eggs liquid. Stir until it becomes smooth paste.

Oil the moulds’ inside or place the paper cases in before filling with paste. Do not overtop the moulds with the paste and put a walnut kernel on each top. Place on the muffin tray. Put the tray on the wire rack and bake for no more than 25 minutes. Let the picnic muffins rest inside the oven for the next 5 minutes. Remove picnic muffins from the moulds. Serve with sliced bananas, yoghurt (or crème fraïche), walnuts, and honey.

Croissants in a picnic basket

Picnic Croissants with Apple
This picnic dessert also takes no more than an hour to prepare and has a yield for two.

Ingredients:
Croissants
25 g (or 1 oz) melted butter
2 ready-made croissants (plain)

Apples
25 g (or 1 oz) of butter
1 tbsp of soft sugar (brown)
1 medium apple
0.5 orange
1 tbsp of sultanas
75 ml (or 2,5 fl oz) of double cream

Instructions:
Split the croissants along, core and chop the apple, squeeze the orange (you will need only the juice).

In a medium pan melt the butter and put croissants in. Fry for a couple of minutes on each side till croissants become golden-brown. In a small pan melt the butter and add sugar. Put in the apple chops and pour the orange juice into the pan and let it simmer on the medium heat for 5 minutes. Then add the double cream, put the lid and leave on the heat for another 5 minutes. Top the picnic croissants with apple chops (butterscotch) and with a ready-made vanilla ice cream (optional).

Peanut-Butter Chocolate Picnic Cookies.

Peanut-Butter Chocolate Picnic Cookies
You will have a decent portion of picnic dessert with the yield about two dozen of picnic cookies.

Ingredients:
Cookies
1 3/4 cups of flour (all purpose)
1 tsp of baking powder
0.5 tsp of baking soda
0.5 tsp of kosher salt (coarse)
0.5 cup (plus 1/3 cup) of powdered sugar
0.5 cup (plus 1 tbsp) of dark brown sugar
6 tbsp (3/4 stick) unsalted butter
0.5 cup of regular creamy peanut butter
0.5 cup of oil (vegetable, olive)
1.5 tsp of vanilla extract
1 large egg
1 1/3 cups (or 8 oz) of milk-chocolate chips

Filling
3 oz milk chocolate (like Perugina or Lindt)
1.25 cup of creamy butter (peanut)
2 tbsp of powdered sugar
1.25 tsp kosher salt (coarse)
6 tbsp of whipping cream

Instructions:
Chop the chocolate and let the butter become of room temperature.

Cookies
Preheat the oven to 180 C (or 350 F, Gas 4). In a medium bowl whip the all purpose flour, baking powder, soda, and salt. Blend well the butter with both the powdered and dark-brown sugar. Add the peanut butter and whisk until the consistency becomes equal smooth cream. In small portions add the oil, vanilla extract, dry ingredients and egg. Mix well and then add the milk chocolate chips too.

Do not grease the baking sheets. Dollop the dough in equal portions with 1,5” spacing. Place in the oven for some 12 minutes. You will see them puff and become golden brown. When cooled place on the plate.

Filling
Put the peanut butter, chocolate, salt, and powdered sugar in the medium bowl. Heat the whipping cream until boiled (preferably do it in a small heavy saucepan). Add the hot cream into the peanut and chocolate bowl. Combine well till the mixture becomes smooth and equal. Chill for an hour. Spoon the chocolate-peanut filling on a cookie and cover with another (flat sides inward). Do the same with all picnic cookies. You can store the cookies at room temperature in an airtight container a day before leaving for the picnic.
We hope that our picnic dessert ideas will come to your taste.

You are welcome to read:

Quick Cooking Picnic Dessert Ideas

Vegetarian Recipes for Picnics

Fruits are healthy, especially when eaten fresh. For picnic snacks and healthy picnic food ideas, chilled fruit bits and chunks are best packed in single containers for easy serving.  Mix with honey, cream, condensed milk, or yogurt—these crunchy fruit cuts will turn to delicious and refreshing picnic fruit desserts. Some picnic dessert recipes use mayonnaise, sour cream, mustard, or spicy peanut and shrimp sauce.

Picnic fruit salad recipes are quick to prepare. These delightful and colorful bowls of goodies can be served as a picnic desserts or appetizers. Offer these picnic fruit cocktail appetizers before serving the spicy picnic foods to turn your picnic meal more enjoyable to eat and make other picnic dishes taste taste yummier.

Watermelon Picnic Fruit Salad Basket

Here’s something that kids would enjoy seeing on the picnic table—a creative fruit salad basket instead of the usual salad bowl. The basket is very easy to make. Just cut a quarter off the watermelon fruit and, using a small knife or metal baller, start carving out the fruit flesh from the rind. Watermelon balls in the picnic fruit salad will surely catch the kiddies’ interest and satisfy their playful appetites.

Ingredients:

1 medium whole watermelon, cut into cubes or shaped into balls (shape the fruit rind into a basket)
1 small whole cantaloupe, peeled and cut into cubes or shaped into balls
3 pieces kiwi fruit, peeled and cut into thin round slices
1 cup blueberries, washed and drained well (keep stems intact)
1 cup honey, as salad dressing

How to: In a large bowl, drizzle honey over fruit cuts and toss carefully to avoid bruising. Arrange inside the watermelon basket. Using a food plastic wrap, cover the whole fruit to prevent from wilting while inside the refrigerator. Chill for several hours or overnight. Bring extra honey and cream to put on top before serving.

Weight Watchers’ Picnic Yogurt Fruit Salad

Most people often think of picnics as happy occasions that always overflow with delicious picnic foods, irresistible sweet desserts, ice-cold softdrinks, and lots of laughter. Everybody enjoys going to picnics with family and friends. Eating under the trees and with fresh air turns every picnic food delectable and sumptuous. Diets are temporarily forgotten because everything that comes out of the giant picnic baskets is just mouth-watering and appetizing. For picnickers who don’t want to add inches to their waists while enjoying picnic goodies with the whole clan, a simple fruit salad with yogurt is the perfect dessert for diet watchers.

Ingredients:

1 cup young coconut meat, shredded into long strips
1 cup fresh strawberries, thinly sliced
1 cup whole green grapes, washed and drained well
1 cup whole blueberries, washed and drained well
1 whole peach, peeled and cut into cubes
3 thin slices of fresh lemon for garnishing (optional)
4 cups yogurt, unflavored and with live organisms

How to: Mix all fruits and toss in 3 cups of yogurt. Set aside 1 cup of yogurt for toppings on salad per serving. Chill inside the refrigerator for 1 to 2 hours before packing inside the cooler filled with ice cubes.

Creamy Picnic Pineapple and Cherry Salad

Just looking at the pineapple chunks and cherry halves lusciously coated with sweet cream can make any mouth water with anticipation. This salad recipe can be readied in a jiffy. No skills needed but a working knowledge of operating a can opener.

Ingredients:

1 large can fruit cocktail in light syrup, drained well
1 small can cream
1 small can condensed milk
1 small jar halved cherries, drained well
½ cup shredded cheese, as garnishing (optional)

How to: In a large bowl, combine together all ingredients. Mix well. Cover. Chill overnight. Serve with shredded cheese on top.

No Dressing Citrus Fruit Salad for Picnic

Health-conscious individuals who like to stay immune from airborne cold virus can bring along picnic fruit salad naturally rich in vitamin C. No dressing added because the juice from the citrus fruits is enough. Just pack in plastic containers with cover and chill inside the picnic ice coolers. For people with sweet tooth, drizzle honey over citrus bits and enjoy the tangy goodness while lounging under the sun.

Ingredients:

2 whole grapefruit, peeled and sectioned
1 cup gojiberry
½ dry coconut shreds
½ cup honey

How to: Mix grapefruit and gojiberry. Scoop into small plastic container with cover. Arrange inside cold coolers to chill. To serve: drizzle 1 tsp honey and sprinkle 1 tsp coconut shreds on top.

Summer will soon be gone again. Enjoy the warmth of the sun and the great picnic foods with family and friends. Choose to buy the fruits that are in season so that picnic fruit salad desserts will not be too expensive to prepare.

You Are Welcome To Read :

Vegetarian Picnic Ideas

Romantic Picnic Dessert Recipes

Most people find preparing dessert somewhat daunting because ingredients are often expensive. The cooking procedure is elaborate and time-consuming—but with a bit of imagination and creativity, desserts are really easy to make and easy on the budget, too. Here are some picnic dessert recipes that are quick to cook.

Chocolate Coated Strawberries

Imagine the taste of juicy strawberries locked inside a thin layer of rich chocolate. Heavenly! These chocolatey strawberries are perfect picnic desserts that both adults and kids will love. Healthy, delicious, and easy to make, fresh strawberries dipped in chocolate are even better tasting when prepared just a night before the picnic. Drizzle some milk chocolate over them or sprinkle some crushed nuts for a bit of decoration.

Ingredients:

24 pcs. medium-sized strawberries, well-washed and well-dried
2 cups chocolate (semi-sweet or dark), melted

How to: In a double-boiler or a thick saucepan, melt 2 cups of chocolate cubes over very low heat. Continue stirring until smooth. Make sure the strawberries are completely dried because the melted chocolate will not stick to the fruit properly. Arrange each chocolate coated strawberry on a slightly buttered baking sheet. Optional: drizzle with melted white chocolate or sprinkle with some crushed nuts like almonds or hazelnuts. Set aside in the refrigerator for 1 hour or until firm.

Low-Fat Picnic Sweet Meringue

Meringues are easy to make. Kids will find eating the crunchy mini-meringues enjoyable because they are sweet and cute to look at. Just follow these tips to make perfect meringues in a jiffy. Even a small speck of egg yolk could ruin the meringue so separate the egg yolks and whites one by one in individual cups to avoid discarding the whole batch. Use only stainless or ceramic mixing bowl. Bake meringue in low heat.

Ingredients:

8 pcs. medium-sized egg whites
2 cups sugar, very fine
2 tsp. vanilla extract
Food colorings: pink, blue, yellow, and more (optional)
Flavorings: chocolate, strawberry, raspberry, and more (optional)

How to: In a large stainless bowl (never use a plastic bowl), beat egg whites until stiff. Make sure not to over-beat to keep the egg whites still moist. While beating, add the sugar and vanilla in small amounts to keep the mixture firm. Pre-heat the oven to 300 degrees F or lower. Use small pipe size to keep the meringue drops small. Arrange on lightly greased baking sheets; then bake for 30 to 35 minutes. Do not brown. Remove heat when meringues look dry. Leave inside the oven to cool. Store in glass containers with air-tight covers. To create meringues with different colors and flavorings, divide and prepare all ingredients in batches.

Picnic Dessert Gelatin

Gelatin is the quickest and the easiest dessert to prepare. Just boil some water, throw in some fruit bits or mix in desired flavoring, cool, and refrigerate until firm. Chilled gelatin is very refreshing, especially when combined with chunky fruits like strawberries, canned pineapples, and many more . Just make sure that fruits are well-drained before adding. Serve cold with cream or milk as delicious dessert. Keep in mind these useful tips to help you cook a perfect gelatin for picnic dessert.

Mix a ratio of 1:2 (1 Tbsp. powdered gelatin to 2 cups of water) in small amount of cold water first before adding to the hot water or milk or cream. To avoid clumping, mix the gelatin and sugar before dissolving in cold water. Do not boil the gelatin mixture. Too much sugar will make softer gelatin. Allow 2 or 3 three hours for the gelatin to firm and chill inside the refrigerator. When doubling a recipe, decrease the amount of water by one-fourth for each addition. Add water in small amounts to get the desired thickness and softness for gelatin.

Ingredients:

1 Tbsp. powdered gelatin (unsweetened and unflavored)
½ cup sugar
2 cups water (set aside ½ cup to dissolve gelatin and sugar)
½ cup sliced strawberries, well-drained (optional)
½ cup pineapple chunks, well-drained (optional)
½ milk or cream (optional)

How to: In a deep sauce pan, heat water over medium heat. Blend sugar and gelatin; then dissolve in water before adding in the pan. Continue stirring. Do not let the gelatin mixture boil. After 5 minutes, remove from heat and set aside to cool. For easy unmolding, wash the gelatin molder in cold water before pouring in the mixture. (Optional: Pour a small amount of mixture in the gelatin mold before adding fruits. Arrange fruits in a uniform pattern to look attractive.) Cover the mold when firming.

Cookies Galore

I cannot think of a better all-around dessert for any type of picnic than cookies. Cookies are easy to make, easy to transport, and easy to eat – and they are absolutely delicious to boot. These picnic desserts recipes will show you how to make three different yet equally tasty types of cookies.

Picnic Desserts Recipes: Neapolitan Cookie Mix

If you like Neapolitan ice cream – chocolate, vanilla, and strawberry – then you will love these cookies. We are essentially going to use one recipe for three different flavors of cookie, with only the flavors changing. I will give you the formula for the chocolate cookies; all you have to do is replace the cake mix with vanilla cake mix and strawberry cake mix for the second and third batches.

You will need:

- 1 box of chocolate devil’s food cake mix (Betty Crocker is recommended)

- ¾ cup of vegetable oil

- 2 large eggs

- Granulated sugar (or confectioners’ sugar)

These cookies are pretty easy to make. First, preheat the oven to 350 degrees. Combine the cake mix, oil, and eggs together and beat until batter is formed. Then, roll the batter into balls about 1 to 2 inches in diameter, then roll them in the sugar. I recommend putting a little sugar on your hands before doing this too. Then, bake for 9-11 minutes. I also recommend greasing the cookie sheet before use. Just let them cool and there you are!

Picnic Desserts Recipes: Peanut Butter Paradise Cookies

I do not know many people who do not like peanut butter cookies. Here is a nice and simple recipe for some great peanut butter cookies for your next picnic. You will need:

- ½ cup of softened butter

- ½ cup of shortening

- 2/3 cup of light brown sugar (packed)

- 2 ½ cups of flour

- 1 1/2 teaspoons of baking powder

- 1 cup of sugar

- 1 ¾ cups of peanut butter

- ¼ to ½ cup of white chocolate chips (depending on how many you want)

- 1 teaspoon of salt

- 2 eggs, standard size

First, preheat the oven to 375 degrees Fahrenheit. Then, mix together the peanut butter, shortening, and butter in a bowl. Crack the eggs and beat them in a separate bowl, then add those to the main bowl. We will call this the wet bowl. In another bowl, you will take the dry ingredients (including the white chocolate chips) and mix them all together. When you have done this, mix the dry bowl into the wet bowl. Roll up the batter in balls about 1.5 to 2 inches in diameter and press a floured fork into the ball to flatten them out (press crosswise). You will want to bake these cookies for at least 9 minutes, or until the cookies are nice and brown.

Picnic Desserts Recipes: Cocolemon Cookies

This final recipe will make any picnic taste better, with a unique combination of lemon and coconut. You will need:

- 1 cup of shortening

- 2 cups of sugar (white)

- 1/3 cup of lemon juice

- ½ cup of water

- 1 teaspoon of cream of tartar

- 3 cups of flour

- ½ cup of coconut

Preheat the oven to 450 degrees Fahrenheit. Take the shortening and soften it by beating it for 30-40 seconds. Then, include the sugar and beat the mixture until it is fluffy. At this time, take the water and add the lemon juice to it in a separate bowl or glass. You will want to do the same for the dry ingredients. In an alternating fashion, mix the wet ingredients into the mixture, then the dry ingredients, and so on and so forth until they are fully mixed. Then, just take spoonfuls of mixture and place them on cookie sheets. Bake them for 9-11 minutes, cool, and enjoy!

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Picnic Food Ideas – Picnic Desserts Recipes – Cool Cupcakes

Picnic Food Ideas: Picnic Desserts Recipes-Classic Pies

Desserts Recipes –Cool

Cupcakes

To this day, I do not believe I have ever met someone who does not like cupcakes. They are the classic dessert treat that really bring out the kid in all of us, and therefore make outstanding picnic desserts for just about any occasion. The picnic desserts recipes below will teach you how to make great-tasting and unique cupcakes for your outing.

Picnic Desserts Recipes: Fluffy Chocolate Cupcakes

Cupcakes are probably one of the best picnic desserts to take on a picnic. Why? Because they are easy to make, easy to carry, and easy to eat – because they’re delicious! This cupcake recipe uses a angel food mix made from scratch to give your cupcakes that extra fluffiness and wonderful texture. You will need:

- 2 cups of sugar

- 1 cup of flour

- 1 teaspoon of cream of tartar

- ½ teaspoon of vanilla extract

- 1 ½ cups of egg whites

- 1 teaspoon of vanilla

- ¼ teaspoon of salt

- 1 teaspoon of baking powder

- ¾ cup of powdered baking cocoa (I recommend Hershey’s)

- ½ teaspoon lime juice

- Vanilla frosting and sprinkles

You will want to begin by preheating your oven to 325 degrees F. In a mixing bowl, add the egg whites and salt together and beat them until it is nice and frothy. You will probably have to use 8-10 large eggs to get these egg whites. Add the cream of tartar and continue beating the mixture until it is relatively stiff. Then, add the vanilla, lime juice, and sugar, and mix. Take the flour, baking powder, and cocoa and mix them together in another bowl. Then, add to the egg white mixture by “folding” the cocoa mix in. Grab a cupcake pan and insert the liners into the cups. You will want to then bake them for 20-23 minutes, until you can stick a toothpick in them and it come out clean. For frosting, I recommend vanilla.

Picnic Desserts Recipes: Citrus Cupcakes

Chocolate cupcakes are pretty commonplace, but I bet not many people have had citrus cupcakes before. These cupcakes include orange and lemon for a flavor that is guaranteed to be unique. You will need:

- 1 cup of flour

- ½ teaspoon of salt

- 2 egg whites

- 2 egg yolks

- 2 ½ teaspoons of baking powder

- 1 teaspoon of vanilla extract

- 4 ounces of Diet Sprite

- 1 cup of sugar

- 1 stick of butter

- ½ cup of orange juice

- 2 teaspoons of corn starch

Preheat your oven to 350 degrees F. Then, take a mixing bowl and put in the flour and corn starch. Mix these together, and add the salt and the baking powder to it. This is your dry mixture. In another bowl, add the softened butter, sugar, egg yolks (get these from dividing 2 large eggs; keep the whites), and vanilla. Mix these together, pour in the Diet Sprite, and mix again. Then, take the dry mixture and put in about ¼ of it at a time into the wet mix. With each 1/4^th, include about 1/4^th of the orange juice. Do this until the dry mix is in the wet mix along with the orange juice. Take the egg whites from the two large eggs, fold them into the batter, and put the batter into a cupcake pan with liners. It should take approximately 15 minutes for these cupcakes to cook; to tell if they are done, stick a toothpick in them. If it comes out clean, your cupcakes are good to go. Cool and then add frosting. I recommend adding orange frosting for the best effect, but you can also put lemon-flavored frosting on top (or even lime if you can find it).

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Picnic Food Ideas – Tasty Picnic Desserts Recipes 

Picnic Food : Picnic Desserts Recipes – Classic Pies

Home-style Pies

There are plenty of great picnic desserts recipes out there that will be wonderful additions to any outdoors outing with your family or friends. Some of them are pretty exotic and unique; others are definitely recipes you have never seen before. Sometimes the best picnic desserts recipes, though, are the classics. This article will get back to the roots of a good, solid picnic dessert with two classic and mouth-watering dishes that never age: homemade apple pie and homemade cherry pie.

Picnic Desserts Recipes: The Crust

A homemade crust is always better than the store-bought kind. You can certainly use one from the store, but give this recipe a try. You will need:

- 2 cups pastry flour

- ¼ cup of shortening

- 1/3 cup of butter

- 1/3 cup of water

- 1 teaspoon of salt

Mix the pastry flour together with the butter, then beat in the shortening. Add the water and salt and beat well until a dough forms. Keep the dough in a ball wrapped up in wax paper and keep it in the refrigerator until you need it for the delicious pies below. You will need one batch per pie.

Picnic Desserts Recipes: All-Star Apple Pie

- 3 tablespoons of pastry flour

- ¼ cup of water

- ½ cup of packed light brown sugar

- 9 Granny Smith apples

- ½ cup of butter (no salt)

- 1 teaspoon of cinnamon

- 1 teaspoon of nutmeg

- ½ cup of white sugar

- Caramel blocks (like the candy)

First, preheat the oven to 425 degrees Fahrenheit. Then, take a saucepan and melt the butter before adding in the pastry flour. Then include both types of sugar and water. Next, mix in the nutmeg and cinnamon. Bring this mixture to a boil; once it is boiling, let it simmer by turning down the heat. Then, take the dough you made earlier and make a crust in a pan. Wash your apples, remove the cores, and then slice them into eighths. Put them in the middle of the crust. Then, using the dough, make a criss-crossed lattice over the crust with strips of dough that are about an inch wide. Remove the mixture that you have simmering and slowly pour the mixture over the crust so that some gets on the top, but also gets into the apples as well. Then, melt the caramel blocks and drizzle the sauce over the top of the pie crust. Bake in the oven for about 12-15 minutes. Turn the heat to 350 degrees Fahrenheit for another 40-45 minutes. You can serve this pie hot, but it is just as good cold.

Picnic Desserts Recipes: Sweet Cherry Pie

- 4 1/3 cups of fresh cherries

- ½ cup of pastry flour

- ½ teaspoon of cinnamon

- ½ teaspoon of nutmeg

- 1 teaspoon of vanilla extract

- 1 tablespoon of milk

- 1 tablespoon of white sugar

- 2 tablespoons of butter

Preheat your oven to 400 degrees Fahrenheit. Then, take the pre-made dough and put it in a glass dish, overlapping the edges. Pit your cherries, then put them in a bowl with sugar, flour, nutmeg, vanilla extract, and cinnamon. Carefully combine (but not mix) these and then place the filling evenly into the crust. Take bits and pieces of the butter and place them randomly throughout the filling. You can make a latticed crust, but for this one, just make another crust to put on top. Press both of the crust edges together, poke holes with a fork in the center, and then brush the crust with the milk and dust with sugar. Then bake at 400 degrees for 55-60 minutes. You will know it is done when the crust is golden-brown. Cool or eat warm (and topped with vanilla ice cream!).

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Picnic Food – Tasty Picnic Desserts Recipes

Romantic Picnic Food Ideas – Italian Style Romantic Picnic Recipes