Whether it's for a special occasion, birthday party, a bridal or baby shower or just a weeknight dinner that deserves to end on a sweet note, we all need a cookbook on our shelf where we can find the very best desserts. One of the Gooseberry Patch books that fits this bill is this week's Cookbook of the Week!
Say hello to...
Filled with decadent flavors, homemade goodness and recipes you'll love to share with someone who's been extra sweet, this cookbook will be your go-to title for celebrations or anytime you're fixing dessert!
Let's take a look at the chapters inside...
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The first three chapters cover our favorite dessert standards - cookies, pies and cakes - but the last three offer something you won't find many other places.
Chocolate...Striking it Rich! is filled with all richest chocolate treats we could find (keep reading for a sample!) while Ooey-Gooey Treats is a whole chapter dedicated to over-the-top decadence and homestyle flavors. You'll find everything from lemon bars and caramel apples to cream puffs and magic bars.
The last chapter, We All Scream for Ice Cream is filled with chilled and frozen treats, including simple dress-ups for purchased ice cream and recipes to make your own frozen treats at home...recipes for homemade toppings as well!
No matter what you're craving, Sweet & Simple has it covered. Here's a recipe to try...it appears in the chapter called, Chocolate...Striking it Rich!
Double-Chocolate Mousse Cake
Jessica Jones of York, Pennsylvania shared this flourless cake with us...you've just got to try it!
16-oz. pkg. semi-sweet chocolate chips
2 c. butter
1 c. sugar
1 c. half-and-half
1/2 t. salt
1 T. vanilla extract
8 eggs, lightly beaten
Garnish: whipped topping
Place first 6 ingredients in a heavy saucepan; heat over low heat until chocolate chips melt, stirring frequently. Cool to room temperature; fold in eggs. Pour into a greased 9" springform pan; bake at 350 degrees for 45 minutes. Cool to room temperature; spread with topping. Refrigerate until firm; carefully remove pan. Garnish with whipped topping before serving. Makes 10 to 12 servings.
Topping:
1 c. chocolate chips
2 T. butter
3 T. half-and-half
2 T. corn syrup
Melt chocolate chips with butter in a double boiler; remove from heat. Stir in half-and-half and corn syrup; mix until smooth.
Want to get a closer look at MORE recipes from Sweet & Simple?
As part of the Real Farmwives of America partnership with us called In the Kitchen with Gooseberry Patch, Cris of Goodeness Gracious has been sharing recipes...visit the links below for the recipes and photos too!
Always Ready Pie Crust Mix
(There's even a follow up post with
answers to some questions!)
Ready to add Sweet & Simple to your cookbook collection?
You know what to do...
