For the Filling:

1 lb. strawberries, (halved or quartered, depending on size)

1 pint blueberries

For the Basil Whipped Cream:

4 cups heavy cream

Large bunch of fresh basil

2 tbl. sugar or maple syrup

For the basil whipped cream, Pour heavy cream in a large bowl and stir in a large bunch of fresh basil. Cover and let infuse for a few hours or overnight. Discard basil leaves.

Pour infused heavy cream in the bowl of a stand mixer fitted with the whisk attachment. Add in the sugar, and whisk on high for about 1 minute until thick and the consistency of whipped cream. Store in the fridge until ready to use.

For the Naturally Colored Dyes:

Red dye:

1 can beets, drained

3 tbl. water

Add the beets and the water to a food processor. Puree until smooth.

Blue dye:

1 pint blueberries

3 tbl. water

Combine blueberries and water in a small bowl. Microwave on high for 1 minute, or until blueberries are soft and juices are released. Puree in a food processor on high speed until smooth. Strain in a cheesecloth or fine strainer. Set blueberry puree aside to cool completely before using.

For the Chiffon Cake:

Adapted from the Lemon Mousse Cake from Style Sweet CA

Ingredients

3 cups cake flour

3 tsp. baking powder

1/4 tsp. salt

3/4 cup canola, vegetable, or grapeseed oil

1-1/2 cups granulated sugar

zest of 2 lemons

9 egg yolks

1/4 cup plus 2 tablespoons fresh lemon juice

1/4 cup plus 2 tablespoons water

12 egg whites

3/4 teaspoon cream of tartar

For the red layer: 8 tbl. beet puree

For the blue layer: 8 tbl. blueberry puree

Method

Preheat the oven to 350 degrees Fahrenheit. Grease and flour 3 8-inch cake pans and set aside.

In a large bowl, sift the cake flour, baking powder, and salt. Whisk together and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, mix together the oil, sugar, and lemon zest. Turn mixer speed down to low, and add in the egg yolks, one at a time. Turn the mixer up to medium speed and beat for 2-3 minutes, or until pale in color. Scrape down the sides of the bowl.

With the mixer on low speed, add in half of the flour, baking powder, and salt mixture. Stir in the lemon juice and water.

Add in the remaining dry ingredients and mix until thoroughly combined.

Using a spatula, scrape down the bowl of all of the batter and transfer to a large mixing bowl.

Clean bowl of the electric mixer and dry completely. Attach the whisk attachment to the stand mixer, and add in the egg whites to the bowl. Add in the cream of tartar, and whisk on high until medium-stiff peaks form.

Carefully fold the egg whites in the cake batter.

Divide the batter evenly amongst the three prepared cake pans (approximately 4 cups of batter per cake.) Pour each of the batters for the naturally dyed cakes into two separate bowls.

For the red layer, carefully fold in the 8 tablespoons of beet puree, only adding in about 1 tablespoon of beet puree at a time. Adding in too much liquid could cause the batter to break. Pour into prepared cake pan.

For the blue layer, repeat the same steps as the red layer but with the blueberry puree. Pour into prepared cake pan.

Arrange cake pans in the middle rack of the oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in the pans for 15 minutes before flipping onto a cooling rack.

Once cakes are completely cooled, cut each cake into 1 - 2 inch cubes.

Assembly

Using a large trifle cake stand or large glass bowl, spoon a layer of the basil whipped cream.

Next, add a layer of the red cake cubes. Top with sliced strawberries.

Add another layer of the whipped cream. Top with plain white cake cubes.

Spoon more whipped cream atop white cake cubes. Add the blue cake cubes. Top with blueberries.

Add more whipped cream, smoothing evenly to make the top as flat and smooth as possible.

Arrange more strawberries and blueberries on top. Enjoy immediately or store in fridge before serving.

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Skip the ice cream parlor and make your next sundae at home! This simple recipe for chocolate shell is truly magical and makes almost every thing you add it to better. We like it on top of creamy vanilla ice cream with some sprinkles, a pinch of flaky salt and a fresh cherry on top. Yum!

"],["image_id",2928665],["video_id",404],["source_id",2]]},{"__iterable":"Map","data":[["type_id",2],["sponsor_id",null],["count_recipe_link_redirect",0],["recipe_structure",{"__iterable":"List","data":[{"__iterable":"Map","data":[["title",null],["elements",{"__iterable":"List","data":[]}],["block_type",1]]},{"__iterable":"Map","data":[["title",null],["elements",{"__iterable":"List","data":[]}],["block_type",2]]}]}],["pivot",{"__iterable":"Map","data":[["feed_id",644],["post_id",6877398],["priority",1],["created_at",null],["updated_at","2021-02-01 08:46:05"]]}],["urls",{"__iterable":"Map","data":[["main","katie_clova/video/chocolate-chess-pie"]]}],["priority",1],["flags",12],["chill_time",null],["serving_amount_measurement",null],["created_at",null],["recipe_link",null],["recipe_type",1],["serving_amount",null],["nutrition_facts_text",null],["text","Kate shows you how to make a decadent southern dessert; Chocolate Chess Pie!"],["affiliate_disclosure_text",null],["recipe","

Chocolate Chess Pie

For the pie:

1 recipe for a single unbaked pie crust (not deep-dish)
¼ cup (30 gm) cocoa powder
1 tablespoon flour
1-1/4 cups (250 gm) sugar
¼ teaspoon salt
½ cup (113 gm) unsalted butter, melted
3 large eggs, beaten
3 tablespoons evaporated milk
1/2 tablespoon vanilla extract
½ tablespoon vinegar

For the chocolate whipped topping:

1-1/2 cups (360 mL) heavy whipping cream
¼ plus 2 tablespoons (75 gm) sugar
¼ cup (30 gm) cocoa powder

Directions:
To prepare the pie:

Preheat the oven to 350 degrees.
Using a rolling pin, roll out the pie dough and transfer it into a 9” pie plate. Gently press the dough into the edges of the pan and trim off any excess. Crimp the edges as desired.

In a large bowl, whisk together the cocoa powder, flour, sugar, and salt until combined. Add the melted butter and sitr just to combine. Add the eggs, evaporated milk, vanilla extract, and vinegar and mix to combine. Pour the filling into the prepared pie crust and brush the crust with a bit of milk, beaten egg, or cream if desired. Bake the pie in the preheated oven for about 35 minutes or until the edges are well set and the innermost circle of pie is still just a bit jiggly. Remove and cool to room temperature.

Once cooled, prepare the whipped topping. Beat the heavy cream on medium speed in the bowl of a stand mixer fitted with a whisk attachment. Whip until frothy and slightly thickened and add the sugar and cocoa powder. Increase to high speed and beat until stiff peaks form. Spread dollops of the whipped cream on top of the pie and serve immediately.

"],["author_id",448860],["blurb_text",null],["preparation_time_additional",null],["cooking_time",0],["status",0],["preparation_time",0],["recommended_at",null],["updated_at","2021-02-01 08:46:05"],["count_rating_votes",0],["rest_time",null],["title","Chocolate Chess Pie"],["deleted_at",null],["post_id",6877398],["sponsor",null],["video",{"__iterable":"Map","data":[["id",62787],["url","https://data.thefeedfeed.com/video/1536154226.mp4"],["created_at","2018-09-05 09:30:27"],["updated_at","2018-09-05 09:30:27"],["is_possible_broken",0],["is_big",0]]}],["id",6877398],["image",{"__iterable":"Map","data":[["id",2928809],["url","https://data.thefeedfeed.com/static/videos/gWebfsneWrSIZ3s.jpeg"],["path","https://data.thefeedfeed.com/static/videos/gWebfsneWrSIZ3s"],["extension","jpeg"],["type","internal"],["server",1],["created_at",null],["updated_at",null]]}],["feed_id",644],["rating","0.00"],["grabbed_at",null],["editor_text","

For more delicious recipes by Kate of @katie_clova, be sure to check out her blog here!

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Ingredients

1 box Simple Mills Chocolate Cake Mix, plus additional ingredients listed on box
1 box Simple Mills Vanilla Cake Mix,plus additional ingredients listed on box

For the filling:

1 cup heavy cream, cold
1/2 cup powdered sugar
1 tsp vanilla bean paste
1 8oz container mascarpone cheese, cold

For the coffee soak:

1/4 cup (60ml) strongly brewed espresso

To finish:

2 containers simple mills chocolate frosting
2 containers simple mills vanilla frosting

Cocoa powder to dust

Make the cakes:

Preheat the oven to 350˚F. Grease and line two 6 inch cake tins. Prepare the Chocolate mix as directed on the box. Divide evenly between the two pans using a scale. Bake for 20 minutes, or until a skewer comes out clean. Cool in the tins for 10 minutes before turning out onto a wire rack and cooling completely.

Repeat with the vanilla mix. Cool completely.

Level off the cakes so that they have flat tops.

Filling

In the bowl of a stand mixer fitted with the whisk attachment, or using an electric mixer, whip the cream, powdered sugar and vanilla together until soft peaks form. Add the mascarpone and whip until stiff peaks form. Transfer to a bowl.

Assembly

Place the chocolate frosting in the bowl of a stand mixer fitted with the paddle attachment. Whip the frosting on medium high for 2-3 minutes, until silky and smooth. Transfer about 1/4 to a piping bag fitted with a round tip. Transfer the rest to a bowl. Wash and dry the bowl. Repeat the whipping process with the vanilla frosting. Transfer a small amount to a piping bag fitted with a french star attachment, and transfer the remainder to a bowl.

Place a chocolate layer on a turntable or cake stand. Brush liberally with the espresso. Pipe a 'dam' of chocolate frosting around the outside of the layer. Fill the dam with the mascarpone frosting, and smooth off with a small offset spatula. Top with a vanilla layer of cake. Brush with espresso, pipe a chocolate dam, and fill with mascarpone filling. Repeat with a chocolate layer, then top off with a layer of vanilla cake.

Using an offset spatula, spread a layer of chocolate frosting around the bottom half of the cake. Spread a layer of Vanilla frosting over the top of the cake and around the top half of the cake. Using the offset spatula, blend where the two flavored frostings meet slightly. Smooth the sides of the cake using an icing scraper. Patch up any holes or bare patches if needed, and smooth again. Smooth the top edge using the offset spatula, wiping between each pass. Finish the cake off by piping a ring of vanilla frosting 'blobs' around the top of the cake, using the french star tip. Top with a light dusting of cocoa, if desired.

We riffed on classic tiramisu and turned it into a layer cake using the Grain Free, Gluten Free, Soy Free and Non-GMO baking mixes and frostings from Simple Mills. This video and recipe is brought to you by Simple Mills.

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We teamed up with Vitamix to host a dinner in Toronto focused around using the Vitamix Ascent Series and their Winter Spice Mix. The evening included a demo of this Chocolate Figgy Pudding, which you can find the recipe for here. Read more about the evening here.

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Ingredients

for the crepe batter
4 large eggs
1 1/2 cups milk
1 cup water
2 cups flour
6 tbsp butter, melted

more butter, for the pan

for the whipped cream filling

1 pint heavy whipping cream
2 tbsp sugar
1 tsp vanilla

sugared cranberries, for garnish (optional)

Directions

In a high speed blender, combine all of the batter ingredients and blend until smooth. Place batter in the refrigerator for one hour.

Heat a 11-inch crepe pan or nonstick skillet over medium heat. Add a little bit of butter to the pan, swirling the butter around the pan until it is evenly coated. Scoop a little less than 1/2 cup of batter into the pan, and use a crepe spreader to swirl the batter until it is an even layer. Cook for 1 - 2 minutes on the first side or until golden brown, and then flip to the other side and cook for an additional 30 seconds - 1 minute. Set crepe aside on a plate to cool. Repeat with the rest of the batter until all the crepes are cooked. It should make about 18 - 20 crepes.

To make the whipped cream, combine all of the whipped cream ingredients in the bowl of a stand mixer fitted with the whisk attachment. Whisk just until the cream reaches stiff peaks.

To assemble the crepe cake, lay the first crepe on a cake stand or plate. Dollop about 1/4 cup of the whipped cream onto the top of the crepe and spread evenly. Repeat the layers with the remaining crepes and whipped cream.

Cover with plastic wrap and set in the refrigerator overnight to firm up. When ready to serve, garnish with more whipped cream and sugared cranberries, if desired.

Use your vitamix to make an impressive crepe cake this holiday season! Just toss all of the ingredients in the blender and layer away!

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3 tablespoons butter

1 package (10 oz., about 40) Marshmallows OR 4 cups Miniature Marshmallows

6 cups Rice Cereal

2 Teaspoons culinary grade Matcha Powder

In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

Add rice cereal. Stir until well coated.

Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.

Chocolate Drizzle

½ cup chocolate chips

1 tsp coconut oil

Melt together in a small saucepan and drizzle over cooled cut rice cereal treats.

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Turning your oven to 350 degrees for 30 to 45 minutes in the middle of summer can be a daunting proposition. And yet, a sweet dessert rounds out a BBQ or picnic perfectly. Move beyond an ice cream sundae or fruit platter with these no-bake desserts.

$\"\"$

photo credit: @buttercreamblondie

Nutella Marscapone Cheesecake

A rich Nutella ganache is sprinkled with sea salt and spooned over an Oreo crust for this rich dessert. Boozy whipped cream tops it off. Get the recipe.

$\"\"$

photo credit: @thesuburbansoapbox

Red, White, and Blue Berry Tiramisu

Be sure to use a clear dish to show off the colorful layers in this no-bake tiramisu. Though we’re showcasing strawberries and blueberries here, use the freshest in-season fruit to adjust the flavors through the summer. Get the recipe.

$\"\"$

photo credit: @thesugarhit

Chocolate Crackle S'mores Cake

There’s no campfire required for this chocolatey cake that all the flavors that will take you back to camp, but with none of the mosquitos. Best of all, this cake goes from craving to table in 15 minutes. Get the recipe.

$\"\"$

photo credit: @bakingcharlotte

Lemon Cheesecake

This classic no-bake cheesecake is topped with an easy lemon curd for a pop of flavor—and color! Get the recipe.

$\"\"$

photo credit: @bakeritablog

Chocolate Peanut Butter Tart

This dessert is vegan, gluten free, and refined sugar free, so it’s basically healthy. Get the recipe.

$\"\"$

photo credit: @homecookingadventure

Strawberry Chocolate Tart

This chocolate ganache tart is a perfect base for your favorite toppings. Here it’s strawberries but use whatever is freshest near you. Get the recipe.

$\"\"$

photo credit: @wifemamafoodie

Chocolate Coconut Cream Pie

You had us at raw-brownie crust, but this vegan & gluten-free dessert just gets better the more you learn. Get the recipe.

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a[class=utilityLink]{\n\t\t\tdisplay:block !important;\n\t\t}\n\n}"],["urls",{"__iterable":"Map","data":[["edit","thefeedfeed/articles/our-best-no-bake-dessert-recipes/edit"],["main","thefeedfeed/articles/our-best-no-bake-dessert-recipes"]]}],["priority",405],["story_id",550],["flags",3],["created_at",null],["text","\n\n\t\n\t\t\n\t\t\t\n\t\t\n\t\n

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To save you some stress (and sweat!) we've pulled together our favorite no-bake desserts that are perfect for Labor Day entertaining.

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Watermelon Cake with Vanilla Bean Whipped Cream
\n\t\t\t\t\t\t\t\t\tA fun way to serve watermelon at your Labor Day party!

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Here are a few more of our favorite No Bake Dessert recipes!

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Blackberry Raspberry Vegan 'Cheesecake'
\n\t\t\t\t\t\t\t\t\tThis dairy-free dessert is made with creamy cashews!

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Neapolitan Nice Cream Cake
\n\t\t\t\t\t\t\t\t\tCheck out our video tutorial here.

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Strawberry Shortcake Style Ice Cream Cake
\n\t\t\t\t\t\t\t\t\tMake quick work of this frozen dessert by using store bought pound cake! Check out the video tutorial here.

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$\"\"$

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Peach and Basil Wine Ice Pops
\n\t\t\t\t\t\t\t\t\tA cocktail & a dessert all in one!

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Chocolate Aquafaba Mousse
\n\t\t\t\t\t\t\t\t\tMake-ahead mousse is always a good idea. Video tutorial here. Plus, if you are planning to make hummus to serve for guests, it's a great way to use up the liquid from the canned beans!

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Homemade Magic Shell
\n\t\t\t\t\t\t\t\t\tSet out a few different flavors of ice cream and let guests DIY with this 2-ingredient chocolate shell. Don't forget the sprinkles & flaky salt! Video tutorial here.

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Get 50+ More No-Bake Dessert Recipes

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Get 1000+ More Dessert Recipes

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Get 1000+ More Summer Recipes

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Remember to add #feedfeed to your cooking, baking & drink making social media posts for a chance to be featured on our Instagram feed & on the site.

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\n"],["author_id",122],["moderation_type",0],["story_topic_id",null],["publicated_at",null],["updated_at","2021-02-01 08:46:04"],["count_rating_votes",0],["subtitle","perfect for Labor Day entertaining!"],["title","Our Best No-Bake Dessert Recipes!"],["deleted_at",null],["id",550],["image",{"__iterable":"Map","data":[["id",129234],["url","https://data.thefeedfeed.com/static/articles/~ceuk10mlEVW8hC.jpeg"],["path","https://data.thefeedfeed.com/static/articles/~ceuk10mlEVW8hC"],["extension","jpeg"],["type","internal"],["server",1],["created_at",null],["updated_at",null]]}],["feed_id",644],["rating","0.00"],["image_id",129234]]}]}],["sponsor",null],["id",644],["image",{"__iterable":"Map","data":[["id",9406628],["url","https://data.thefeedfeed.com/static/2025/01/30/1738234934679b5c364e865.jpg"],["path","https://data.thefeedfeed.com/static/2025/01/30/1738234934679b5c364e865"],["extension","jpg"],["type","internal"],["server",1],["created_at","2025-01-30 06:02:14"],["updated_at","2025-01-30 06:02:14"]]}],["description","Our favorite Tiramisu recipes with beautiful images, curated from the feedfeed community of homecooks, chefs, bloggers, and food organizations/brands."],["rating","3.00"]]}]]}],["shows",{"__iterable":"Map","data":[["data",null],["error",null],["video",null],["lastPage",null],["isLoading",false],["currentPage",null]]}],["categoryVideos",{"__iterable":"Map","data":[["data",null],["lastPage",1],["error",null],["currentPage",1],["isLoading",false]]}],["feedVideos",{"__iterable":"Map","data":[["data",null],["lastPage",1],["error",null],["currentPage",1],["isLoading",false]]}],["categoryFeeds",{"__iterable":"Map","data":[["data",null],["lastPage",1],["error",null],["currentPage",1],["isLoading",false]]}],["categoryCollections",{"__iterable":"Map","data":[["data",null],["lastPage",1],["error",null],["currentPage",1],["isLoading",false]]}],["feedFeeds",{"__iterable":"Map","data":[["data",null],["lastPage",1],["error",null],["currentPage",1],["isLoading",false]]}],["favoritePosts",{"__iterable":"Map","data":[["total",0],["data",null],["error",null],["lastPage",null],["isLoading",false],["currentPage",null]]}],["episodes",{"__iterable":"Map","data":[["isLoading",false],["error",null],["data",null],["currentPage",null],["lastPage",null],["video",null]]}],["videos",{"__iterable":"Map","data":[["data",null],["video",null],["error",null],["lastPage",null],["isLoading",false],["currentPage",null],["order",{"__iterable":"Map","data":[["value","-priority"],["label","Most Priority"]]}]]}],["events",{"__iterable":"Map","data":[["isLoading",false],["data",null],["currentPage",1],["lastPage",1],["error",null]]}],["favoriteFeeds",{"__iterable":"Map","data":[["total",0],["data",null],["error",null],["lastPage",null],["isLoading",false],["currentPage",null]]}],["favoriteArticles",{"__iterable":"Map","data":[["total",0],["data",null],["error",null],["lastPage",null],["isLoading",false],["currentPage",null]]}],["sponsoredPosts",{"__iterable":"Map","data":[["total",0],["data",null],["error",null],["lastPage",null],["isLoading",false],["currentPage",null]]}],["episode",{"__iterable":"Map","data":[["data",null]]}],["storiesPromo",{"__iterable":"Map","data":[["promo",null],["isLoading",false],["data",{"__iterable":"List","data":[]}],["currentPage",1],["lastPage",1],["error",null]]}],["categories",{"__iterable":"Map","data":[["data",{"__iterable":"List","data":[{"__iterable":"Map","data":[["type_id",1],["sponsor_id",null],["urls",{"__iterable":"Map","data":[["videoPosts","recipes/breads/videos"],["stories","recipes/breads/articles"],["topRecipes","recipes/breads/top-recipes"],["feeds","recipes/breads/feeds"],["collections","recipes/breads/collections"],["main","recipes/breads"]]}],["priority","15"],["feeds_count",23],["flags",1],["max_post_priority",4],["max_story_priority",0],["type_order",0],["type_view",1],["created_at",null],["name","Breads Recipes"],["short_name",null],["logo_id",9029710],["admin_notes",null],["updated_at","2024-02-12 05:34:00"],["count_rating_votes",2],["id",9],["image",{"__iterable":"Map","data":[["id",9029710],["url","https://data.thefeedfeed.com/static/2021/06/09/162325203260c0dc40894bf.jpg"],["path","https://data.thefeedfeed.com/static/2021/06/09/162325203260c0dc40894bf"],["extension","jpg"],["type","internal"],["server",1],["created_at","2021-06-09 11:20:32"],["updated_at","2021-06-09 11:20:32"]]}],["description","From labor-intensive loaves to quick breads, the range of recipes shared with #feedfeed is nearly limitless. 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Whether you’re a lifelong Vegan or are looking to incorporate more plant-based foods into your diet, we have tons of recipes from the feedfeed community to inspire you. With everything from vegan desserts to pastas, and even tacos, you’re bound to find a new favorite vegan recipe! Craving some vegan sweets? Check out our 5 favorite vegan desserts here.

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Welcome to the Feedfeed + Eggland’s Best hub with our favorite recipes featuring eggs! Serving ordinary eggs can feel, well, a bit ordinary. Serving up Eggland’s Best will make you feel like you’re doing something special. Eggland’s Best is perfect for a nutritious diet with more than double the omega-3s and vitamin B12, along with 6x more vitamin D compared to ordinary eggs!

\n\n

Learn more about Eggland's Best here.

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