Easter Desserts // Moss Family TV

 https://youtu.be/bCGb9lR4vr0?si=38g750FaP2fAD6DW

Blackberry Preserves Pound Cake Recipe Ingredients: 1 1/4 cups softened butter 2 1/4 cups sugar 4 eggs, room temperature 2 1/4 cups all-purpose flour 3/4 tsp salt 3/4 cup buttermilk 1/3 cup blackberry preserves 1/2 tsp vanilla Glaze: 1 cup powdered sugar 1/4 cup have cream 1 tsp lemon juice Directions: Beat butter and sugar with a mixer until fluffy, 3-4 minutes. Add eggs one at a time, mixing between each addition. In a medium bowl mix the flour and salt. Add flour mixture to butter mixture alternately with the buttermilk until mixed well. Grease and flour a Bundt pan. Spread batter into prepared pan. Place on a cold oven and bake at 300° for 1 hour and 20 minutes, or until a toothpick inserted comes out clean. Cool completely. Mix glaze ingredients and pour over cooled cake.

Brownie Mud Cups Ingredients: 1 box brownies, prepared according to package directions 1 large box instant chocolate pudding 1.5 cups milk 1 8oz container whipped topping, thawed 1 cup crushed oreo cookies Toppings for Spring/Easter Directions: Cook brownies and let cool completely. Mix chocolate pudding mix with only half of the milk the package calls for. With the large box we had we needed 1.5 cups of milk. Fold in the thawed whipped topping and place in refrigerator until you are ready to assemble the mud cups. Assembly: Layer brownie pieces, pudding mixture, and crushed cookies. Top with any toppings of your choice! We used Peeps, bubble gum grass, and chocolate eggs. 😁👍

https://youtu.be/2Pj64p54B0o?si=x9Bx-ghvT46VyKFT This recipe can be found here

To Die For Carrot Cake

https://youtu.be/esMxJ9GfJ6w?si=rme1-HJYtBSOekc5

To Die For Carrot Cake: https://www.momontimeout.com/to-die-f... Ingredients Cake: One 1 ¼ cups unsweetened applesauce or oil, this is what my Nana used 2 cups granulated sugar 3 eggs room temperature Two 2 cups all-purpose flour 1 teaspoon baking soda 1 ½ teaspoon baking powder ½ teaspoon salt 1 teaspoon cinnamon Three 2 cups grated carrots 1 cup shredded sweetened coconut 1 cup chopped nuts optional 1 tsp vanilla 1 cup crushed pineapple not drained! {use the pineapple in JUICE not syrup} Buttercream Frosting: ½ cup butter softened 8 ounces cream cheese softened 1 teaspoon vanilla 16 oz powdered sugar top with toasted pecans or coconut if desired

Jello Poke Cake Instructions Preheat oven to 350 degrees. Combine #1 ingredients. Add #2 ingredients. Stir in #3 ingredients. Pour into a lightly greased 9 x 13 , two 9-inch pans or three 8-inch pans. (The cake is very moist so cutting parchment for the bottom of your pans will ensure they don't stick. I prefer to use the non-stick baking spray that has the flour in it for easy cake removal.) Bake for 35-40 minutes for the 9x13 and 9-inch pans and 25-30 minutes for the 8-inch pans. You're looking for an inserted toothpick to come out clean. Let cakes cool for 10 minutes in the pan and then remove to a cooling rack and let cool completely. For the frosting: Beat the butter and cream cheese until nice and fluffy. Add in the vanilla and powdered sugar and beat until nice and smooth. Invert the cake onto a cake plate or stand. Apply a generous dollop of frosting and spread... Gently place the second cake on top and continue frosting. Repeat with the third cake if you made three. Refrigerate for an hour before serving for best results.

Pistachio Cake Ingredients: 1 box white cake mix 2 boxes instant pistachio pudding mix *My girls do NOT like pistachio* 1 cup oil 3 eggs 1/2 cup water 1/2 cup milk 1/2 cup nuts, chopped 2 8oz tubs whipped topping, thawed Directions: Preheat oven to 350°. Grease and flour a Bundt Pan Mix cake mix, one pack of the pistachio pudding mix, oil, eggs, water, milk, and nuts in a large bowl until well blended. Pour into prepared Bundt pan and bake for 40-50 minutes, until a toothpick inserted comes out clean. To make the frosting mix the whipped topping and the other pack of pudding mix in a large bowl. Refrigerate until ready to frost cake. When cake is completely cooked, frost it and top with additional chopped nuts. Jello Poke Cake: Ingredients: 1 box (18.25oz.) white cake mix Ingredients listed on box to prepare cake 2 boxes (3 oz.) strawberry (Jello) 2 cups hot water 1 tub (8 oz.) Cool Whip, thawed 1large box or two small boxes instant vanilla pudding, and milk to make it. Bake the cake according to package directions using a 9x13-in. baking pan. While the cake is baking prepare the vanilla pudding according to package directions. After the cake has baked, remove from the oven and allow to cool for 30 minutes. Using the handle end of a wooden spoon or a meat fork, poke cake every inch or so with the handle of wooden spoon or fork. There is no set number of holes, but you want plenty of places to fill. Mix the strawberry gelatin with 2 cups of hot water until dissolved. Pour the Jello evenly over the cake, trying to fill the holes as much as you can. Spread prepared vanilla pudding over the cake. Top with Cool Whip. Here you can add fruit or other topping if you want to. Refrigerate for at least 4 hours before serving. Store leftovers in the refrigerator.