Blueberry Jello Salad

This classic dessert is an oldie but a goodie. This blueberry jello can probably be found in most church cookbooks passed down from generation to generation.  I love looking through our church cookbook and trying new recipes and this one is easy to skim over but it is a delicious layered treat for parties, holidays and potluck dinners.  Like our ambrosia salad  and our cherry coke jello salad  this blueberry jello salad can be the perfect way to wrap up a well rounded dinner.

What is Jello Salad?

While the term “salad” may be slightly confusing, jello salad just refers to a recipe or dish with a flavored gelatin that is mixed with fruit.  Sometimes a jello salad also has cottage cheese, cream cheese, marshmallows or other add-ins.

For this Blueberry Jello Salad we will need the following ingredients:

• Raspberry Gelatin
• Blueberry Pie Filling
• Crushed Pineapple
• Cream Cheese
• Sugar
• Cool Whip

How to Make Blueberry Jello Salad:

1. Dissolve raspberry gelatin in boiling water.
2. Mix chilled blueberry pie filling and chilled and drained pineapple in Jello.
3. Pour in a 9 x 13 inch pan and refrigerate until solid, about 3-4 hours.
4. Cream the cream cheese and sugar together.
5. Fold in Cool Whip.
6. Spread over top of the chilled jello mixture.
7. Chill for another hour or until ready to serve.

For more delicious Jello Salads try these:

• Raspberry Jello Salad
• Cherry Coke Jello Salad
• Strawberry Raspberry Pretzel Jello Salad

The post Blueberry Jello Salad appeared first on Backroad Serenity.

Homemade Chocolate Cake Recipe

This chocolate cake recipe is one of our all-time favorite cake recipes. This recipe is a requested birthday cake base and has even been made for some of our closest friends’ weddings. It’s flavorful, moist and stays fresh for days when stored properly. Whether you prefer a white buttercream frosting or a chocolate frosting this cake is sure to be a hit!

The Best Chocolate Frosting for Homemade Chocolate Cake

You only need a few ingredients to make a delicious chocolate frosting that goes perfectly with this chocolate cake recipe. If you prefer buttercream frosting you can use that too! My husband is personally a fan of chocolate on chocolate. 

• melted butter
• cocoa powder
• powdered sugar
• milk
• vanilla extract

1. To start, whisk together the melted butter and cocoa powder until fully combined.
2. Once combined, whisk in your remaining ingredients until light and fluffy.
3. To reach your desired consistency, add a splash more of milk or a dash of powdered sugar.

I like to make the chocolate frosting while the cake is baking. This way, it is ready to go as soon as your cooled cakes are ready. If you make a single layer cake, just dump the frosting on top and spread around with a butter knife or spatula. If you make a layered cake, use your utensils to frost the top and sides of the cake carefully. The end result is the best cake you’ve ever had.

How to make Homemade Chocolate Cake

1. Preheat your oven to 350 degrees
2. Mix the dry ingredients together in a medium bowl. This includes flour, sugar, baking soda, baking powder, salt, and cocoa.
3. In a separate large bowl, mix together the wet ingredients. This includes canola oil, eggs, and cold water. Once combined, add the dry ingredients to the larger bowl. Mix until smooth.
4. Slowly pour in the boiling water and whisk the mixture until smooth.
5. Pour batter into a 9×13 inch baking pan. Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
6. Cool completely before frosting so it doesn’t melt.

Use your favorite chocolate buttercream frosting or the chocolate recipe below. It uses simple ingredients and is perfect on a chocolate sheet cake

Can I Make This Into a 2 Layer Cake?

Yes! I prefer to make my cake in a 9 x 13-inch baking pan for no other reason than I typically don’t want to mess with a double-layered cake, as pretty as they are.  When planning birthday parties for my kids I much prefer to go the easier route of baking the cake in one pan and only frosting one layer. Adding sprinkles as decoration is all we need.  If you choose to bake your cakes in round cake pans, leave them in the pans for about 10-15 minutes before removing and allowing them to cool the rest of the way. Then they are good to frost and layer as you wish! My only suggestion would be to watch the cake closely as they bake as the times may vary a little bit because of the change in cake pan size.

Can This Recipe Be Used for Cupcakes?

You can definitely turn this recipe into a cupcake recipe. Chocolate cupcakes are some of our favorites. Just pour the batter into cupcake tins and bake for 12 to 15 minutes. Keep an eye on them and insert a toothpick or tap the top of the cupcake to see if they are done. If they bounce back, they are ready to come out of the oven.

How To Store Chocolate Cake

If you have already frosted your cake, it will keep for about 5 to 6 days covered on the counter. We cover ours with plastic wrap or a cake cover. It will keep for a week or more in the fridge if you can fit it. Covering the cut edges of the cake is important so it doesn’t dry out, so be sure to use an airtight container or some type of wrap.

Want to store your cake for even longer? Wrap your cake in two layers of cling wrap and then with a layer of aluminum foil. Store in your freezer for several months and you won’t lose any freshness. Freezing a cake actually traps in moisture and improves the texture. The best way to thaw the frozen cake is to remove it from the freezer the night before you want to eat it and let it reach room temperature while still wrapped on the counter.

Enjoy this easy, rich chocolate cake recipe! Looking for more chocolate recipes, check these out:

• Hot Chocolate Cookies
• Mint Chocolate Chip Ice Cream Pie
• Chocolate Chip Cutout Cookies

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Homemade Chocolate Cake

This Homemade Chocolate Cake Recipe is our favorite chocolate cake! This cake is flavorful, moist and so delicious! It stays fresh tasting for days and we hardly ever have leftovers. 🙂

Course Dessert

Keyword Homemade Chocolate Cake

Ingredients

Chocolate Cake

• 2 cups flour
• 2 cups sugar
• 2 tsp baking soda
• 2 tsp baking powder
• 3/4 cup unsweetened cocoa powder
• 1/2 tsp salt
• 1 cup canola oil
• 2 eggs
• 1 cup boiling water
• 1 cup cold water

Chocolate Frosting

• 1/2 cup butter, melted
• 2/3 cup unsweetened cocoa powder
• 3 cups powdered sugar
• 1/2 cup milk
• 1 tsp vanilla

Instructions

Chocolate Cake

• Whisk together flour, sugar, baking powder, baking soda, salt and cocoa in a large mixing bowl.
• Mix together canola oil, eggs, and cold water. Add to flour ingredients and mix until smooth.
• Slowly pour in boiling water. Whisk until smooth.
• Place in a 9×13 inch pan. ( You can also bake in two circle pans) Bake at 350 degrees for 25 – 30 minutes or until a tooth pick in the center comes out clean. Cool completely before frosting.

Chocolate Frosting

• Whisk together the butter and cocoa powder.
• Use an electric mixer or a stand mixer to beat in the powdered sugar, milk, and vanilla until light and fluffy. I beat the frosting for several minutes.
• Once the cake has cooled completely, frost with chocolate frosting.

The post Homemade Chocolate Cake appeared first on Backroad Serenity.

Chocolate Chip Oatmeal Cookie Bars

One pan treats are some of my favorite desserts to make, especially when I want something fast.  These chocolate chip oatmeal cookies bars are such a delicious sweet your chocolate loving family will enjoy.  Did I mention they are cooked in one pan? 😉 You get that delicious mix of a chocolate chip cookie and an oatmeal cookie all in one bite without having to actually make cookies.  Mix your ingredients in a bowl, add your layers to a pan, and bake.  The hardest part is letting them cool enough to cut into them 🙂 

All the delicious layers

While there are technically only three layers to these cookie bars it really does help create an extra bite of chocolate in between your cookie dough to ensure you get a gooey chocolatey bite every time. 

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Chocolate Chip Oatmeal Cookie Bars

Chocolate Chip Oatmeal Cookie Bars -one of our favorite quick cookie bar recipes- filled with chocolate chips and hearty oats it's a treat everyone will love. 

Course Dessert

Keyword Chocolate Chip Oatmeal Cookie Bars

Servings 12 servings

Author katie

Ingredients

• 1 cup butter, softenedd
• 1 cup brown sugar, lightly packed
• 1/2 cup granulated sugar
• 2 eggs
• 2 tsp vanilla extract
• 1/2 tsp salt
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1 1/2 cups all purpose flour
• 2 cups rolled oats
• 2 cups chocolate chips, semi-sweet or milk

Instructions

• In a large bowl mix together the butter, brown sugar, and white sugar until smooth and light.
• Add eggs one at a time, mixing after each addition. Add the vanilla.
• In a separate bowl combine the dry ingredients: salt, baking soda, baking powder, flour, rolled oats, cinnamon, and 1 cup of chocolate chips.
• Add to the wet ingredients and mix until combined.  Spread 1/2 of the cookie dough into the bottom of a lightly greased  9 x 13 inch baking pan. Sprinkle remaining chocolate chips on top, adding a handful more if necessary.
• Add remaining cookie mixture on top of chocolate and lightly press down and smooth out with the back of a greased spoon.
• Bake for 25 to 30 minutes at 350 degrees or until golden brown. Allow to cool completely before cutting and serving.

For more chocolate treats try these:

• Chocolate Chip Muffins
• Double Chocolate Cookies Recipe
• Chocolate Chip Cut Out Cookies

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Coconut Cream Poke Cake

This poke cake recipe has no lack of flavor and it’s even better the next day!  It’s filled with a creamy coconut filling that you pour onto the warm cake, letting all that filling soak into the cake.  Top it with Cool Whip and some toasted coconut and it’s a delicious semi-homemade cake you can put together in less than one hour! 

[adthrive-in-post-video-player video-id=”937TVuXn” upload-date=”2019-03-22T22:36:47.000Z” name=”Coconut Cream Cake” description=”Coconut Cream Poke Cake: a delicious coconut cream poke cake filled with a coconut cream filling and topped with toasted coconut.  It’s a delicious creamy and flavorful cake perfect for a crowd. “]

Ingredients needed:

You only need a few simple ingredients to make this easy cake recipe and since this is a semi-homemade recipe it all starts with your favorite yellow cake mix.  The rest of the ingredients you may already have in your pantry. 

• Yellow cake mix
• Sweetened condensed milk
• Can cream of coconut, such as Goya
• Cool Whip, thawed
• Sweetened shredded coconut, lightly toasted

How to make Coconut Cream Poke Cake

This cake is so easy to put together!  Start by making your yellow cake mix, following the directions on the box you bought.   Once your cake has baked use a small fork to poke holes all over the cake.  In a small bowl mix together the can of sweetened condensed milk and cream of coconut until blended together.  Pour coconut mixture over the warm cake and allow to absorb into the cake.  

Once the cake has cooled completely top the cake with Cool Whip and toasted coconut.  Place in refrigerator for 1-2 hours before serving. Top with maraschino cherries if desired. 

Can this cake be prepared the night before?

Yes!  I actually prefer this recipe the following day after all the flavors have had the chance to blend together and fully dissolve into the cake. 

How to store store coconut cream poke cake?

Once prepared store cake in the refrigerator for 1-2 hours before serving.  When not serving, store in refrigerator for 3-4 days. 

Coconut Cream Poke Cake

Coconut Cream Poke Cake: a delicious coconut cream poke cake filled with a coconut cream filling and topped with toasted coconut.  It's a delicious creamy and flavorful cake perfect for a crowd. 

Print Recipe Pin Recipe

Ingredients

  

• 1 Yellow cake mix, and ingredients called for on the box
• 1 14 oz can sweetened condensed milk
• 1 12 oz can cream of coconut
• 1 8 oz tub Cool Whip
• 1 -2 cups shredded coconut, lightly toasted amount depends on preference

Instructions

 

• Prepare cake mix as package directs
• Remove from oven and using a fork, pork holes in entire cake.
• Mix condensed milk and cream of coconut; slowly pour over warm cake.
• Cool cake completely. Frost with cool whip topping; sprinkle with lightly toasted coconut.
• Cover and refrigerate until serving. Cut into squares. Top with cherries if desired.

For more delicious and easy desserts try these:

• Very Berry Dump Cake
• Pineapple Pudding Cake
• Strawberry Poke Cake

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