Labor Day is right around the corner and no weekend party, BBQ, or cookout is complete without a few homemade desserts. Today’s post is going to bring you two really easy desserts that you can make the day of your party, or the night before. From everyone at Catering By Design, please have a safe and wonderful Labor Day holiday!
Blackberry, blueberry, and peach cobbler are all favorites of mine. All three fruits are currently in season, but what makes blackberries so special is that they grow wild all over NC. Granted, some of them are not the sweetest berries but it so much fun picking wild berries and then harvesting them into a freshly made dessert.
Prep – 20 mins
Cook – 25 mins
Ready in – 45 mins
Yield – 8 servings
1 cup – all-purpose flour
1 1/2 cups – white sugar, divided
1 teaspoon – baking powder
1/2 teaspoon – salt
6 tablespoons – cold butter
1/4 cup – boiling water
2 tablespoons – cornstarch
1/4 cup – cold water
1 tablespoon – lemon juice
4 cups – fresh, rinsed and drained blackberries
First, you’ll need to preheat your oven to 400 degrees F. Next, take your baking sheet and line it with aluminum foil. Grab your large mixing bowl and combine the flour, 1/2 cup of your sugar, baking powder, and salt. Next, cut in the butter until the mixture kind of looks like coarse crumbs and then stir in your 1/4 cup boiling water slowly, and add just enough to make the mixture evenly moist.
In a second medium sized bowl, dissolve the cornstarch in cold water and mix in the remaining 1 cup of sugar, lemon juice, and blackberries. Move this mixture to a cast iron skillet, and bring it to a boil while stirring frequently. Remove from heat and drop spoonfuls of dough into the skillet. Next, place your skillet on the foil lined baking sheet and bake for 25 minutes, or until dough is golden brown. Serve warm with vanilla ice cream.
No Bake Chocolate Cheesecake
Now this dessert does take a littler longer to prepare, but the best part about this decadent chocolate cheesecake is that it requires absolutely no baking at all! This might be my family’s new favorite cheesecake.
Prep – 15 mins
Chilling – 4 hours
Ready in – 4 hours 45 mins
Yield – 12 servings
10 ounces – chocolate cookie wafers
2 tablespoons – granulated sugar
8 tablespoons – unsalted butter, melted
3 – 8-ounce packages cream cheese, softened
1 cup plus 2 tablespoons – confectioners’ sugar
2 teaspoons – vanilla extract
1/4 cup – sour cream
7 ounces – bittersweet chocolate, melted
Cocoa powder for dusting
First, in your food processor or blender, pulse the cookie crumbs and granulated sugar until fine. Put this mixture in a large bowl and toss with the melted butter until everything is evenly moistened. Firmly press this mixture into the bottom of a springform pan and up the sides about 1 1/2-inches high.
Next, beat the cream cheese and sugar together until the mixture is light and creamy. Now mix in the vanilla, sour cream, and melted chocolate until everything is smooth and even. Spoon this mixture into the crust and smooth over the top. Place in the refrigerator and chill until set. This will take about 4 hours. Dust with cocoa powder and let the dessert sit for 30 minutes, at room temperature, before serving.
The Best Raleigh Caterers for Labor Day Parties | Catering By Design
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