- Selma O’Malley ’22
Due to our current Coronavirus lockdown, all of us are spending a whole lot of time at home with nothing to do. If you feel the need to take a break from the piles of homework and can’t take any more walks, here are some fun and easy spring desserts you can make.
- Cadbury Egg Trifle
Ingredients/Materials
- 12 cookies (i.e., Oreos)
- 4 cups of marshmallows
- 2 Tbsp of water
- 1 box of vanilla pudding mix
- 2 cups of milk
- 6 oz of chopped milk chocolate
- Medium-sized bowl
- Mixing bowl
- Whisk
- Glasses/sundae cups
Time to make- 10 min
Recipe
- Microwave marshmallows in a medium-sized bowl with drizzled water on top for 1 min.
- Whisk the melted marshmallows and water.
- In a mixing bowl, beat the pudding mix and milk for two minutes and let it sit in the refrigerator.
- Chop cookies into chunks and sprinkle onto the bottom of serving cups. Pour marshmallow mix over it and then the pudding, followed by a sprinkle of chocolate.
- Strawberry Banana Ice Cream
Ingredients/Materials
- 4 frozen bananas
- 4 cups of frozen strawberries
- 2 Tbsp of sugar
- Large bowl
- Blender
Time to make- 5 min.
Recipe
- Toss sugar in with strawberries in a large bowl and microwave until the sugar dissolves.
- Blend bananas and strawberries for 3 min, making sure to stop to scrape the sides if it gets too thick or frozen.
- Lemon Bars
Ingredients/Materials
- 1 cups of flour
- 2 Tbsp of flour
- ½ cup of powdered sugar
- 2 Tbsp of powdered sugar
- 1 stick of melted unsalted butter
- ? tsp of kosher salt
- 2 eggs
- 1 cup granulated sugar
- ¼ cup of lemon juice
- 1 zested lemon
- 9×9 inch pan
- Baking spray
- Parchment paper
- Medium-sized bowl
Time to make- 1 hr 30 min
Recipe
- Preheat the oven to 350º. Spray pan with baking spray and line it with parchment paper.
- Mix 1 cup flour, ½ cup powdered sugar, butter, and salt with a fork. Cover pan with ½ inch high dough. Bake for 10 min.
- Whisk remaining flour, eggs, sugar, lemon juice, and lemon zest. Pour mixture onto crust when removed from oven. Bake again for 20-25 min. Cool for 30.
- Cut into 16 squares and sprinkle remaining powdered sugar.
- Raspberry Lemonade Pound Cake
Ingredients/Materials
- 3 cups granulated sugar
- 3 sticks room temp. butter
- ¼ cup lemon zest
- 2 tsp lemon zest
- 5 eggs
- ¾ cups lemon juice
- 2 tsp lemon juice
- 3 cups flour
- 1 tsp kosher salt
- 2 tsp baking powder
- 12 oz raspberries
- 12 oz raspberries
- 2 cups powdered sugar
- Bundt cake pan
- Large bowl
- Mixer
Time to make- 1 hr 45 min
Recipe
- Preheat the oven to 325º. Flour pan.
- Mix lemon zest and sugar in a large bowl. Add butter when thoroughly mixed, and then eggs, and finally salt and baking powder. Add flour 1 cup at a time and ½ cup of lemon juice. Add 6 raspberries. Stir together. Pour batter onto pan.
- Sprinkle 6 raspberries over batter. Tap the pan on the counter to release the air bubble. Bake 1 hr 15 min and cool for 20 min. Flip cake onto plate.
- To make glaze, beat remaining sugar, lemon zest, and lemon juice. Add 10-12 raspberries. Drizzle over cake. Add extra raspberries on top.
