With Memorial Day right around the corner and the Fourth of July not far behind, it's time to get ready to celebrate. And whether you're hosting a get-together or plan to spend time at a family members home, now's the perfect time to figure out which dessert you'll be baking for the guests. Let the patriotic season inspire you to creative a festive treat to celebrate your love for the country.
Check out these patriotic dessert recipes you should try out this summer.
1. Berry Patriotic Kabobs
Paint a picture with this simple dessert from Family Circle magazine. It makes the perfect treat if you're watching what you eat!
- 20 blueberries
- 39 raspberries
- 31 mini marshmallows
- 12 wooden skewers
For your first five skewers, thread four blueberries in a row followed by the combination of a marshmallow and a raspberry. Repeat the pattern so you end up with four blueberries, two marshmallows and two raspberries. With your remaining seven sticks, thread raspberries and mini marshmallows so that the skewers create an American flag as they lay side-by-side. Enjoy!
2. Patriotic Dessert
This simple dish from Taste of Home magazine makes the perfect refreshing dessert on a hot summer's day.
- 1 cup all-purpose flour
- 1 cup pecans – finely chopped
- 1/2 cup butter – softened
- 1 8-ounce package cream cheese – softened
- 1 cup confectioner's sugar
- 1 8-ounce carton frozen whipped topping – thawed
- 1 1/2 cups cold milk
- 1 package instant vanilla pudding mix
- 3 cups strawberries – halved
- 1/2 cup blueberries
First, heat your oven to 350 degrees.
Then, mix flour, pecans and butter to make your crust. Press into a 13x9-inch baking dish and cook for about 20 minutes. Set aside on a wire cooling rack.
In a medium bowl, beat cream cheese and confectioner's sugar until it reaches a rich, creamy consistency. Add whipped topping and fold gently until well combined. Spread evenly over crust.
In a separate bowl, whisk milk and pudding mix for about 2 minutes. Let set for another 2 minutes and spread over cream layer. Cover dessert in remaining whipped topping and decorate with strawberries and blueberries. Let chill 1 hour before serving and enjoy!
3. Red, White and Blue Berry Trifle
This decadent recipe from Martha Stewart Living makes the perfect combination of fruit and cream.
- 5 cups raspberries
- 3/4 cup confectioners' sugar
- 1/4 cup fresh orange juice
- 1 1/3 cups mascarpone cheese
- 1 1/4 cups cold heavy cream
- 1/2 tsp. pure vanilla extract
- 20 to 24 ladyfingers – broken into 1-inch pieces
- 2 1/2 cups blueberries
- Fine salt to taste
First, combine raspberries with 1/4 cup confectioner's sugar and orange juice in a medium bowl. Mash berries lightly with a fork or wooden spoon to infuse natural juices within the mixture. Let sit for about 10 minutes.
In a separate, large bowl, mix mascarpone cheese with 1/2 cup confectioner's sugar until it reaches a creamy, smooth consistency. Then, whisk in cream, vanilla and a pinch of salt until peaks form – this should take about 4 minutes. Set aside.
Grab an 8-inch springform pan and line with a piece of parchment paper that is 1 inch taller than the pan's sides. Cover the bottom of the pan with half the ladyfingers followed by half the raspberry mixture. Then, add a layer of cream and spread evenly over raspberries. Repeat process by adding remaining lady fingers, another layer of raspberry mixture and whipped cream.
Finish your masterpiece by topping with blueberries. Refrigerate until whipped cream is stiff and cookies reach a soft consistency – this should take about 3 hours. Enjoy!
4. Red, White & Blue Scones
This recipe, courtesy of food blog Two Peas and Their Pod, combines a classic, sweet scone with blueberries and strawberries for the perfect patriotic dish.
- 2 cups all-purpose flour
- 2 Tbsp. sugar
- 1 Tbsp. baking powder
- 1/4 tsp. salt
- 5 Tbsp. butter – chilled and cut into small pieces
- 1/2 cup blueberries
- 1/2 cup strawberries – chopped
- 1 large egg
- 3/4 cup cold heavy cream
- 1 tsp. vanilla extract
- Light brown cane sugar for sprinkling
- 1/2 cup white chocolate chips – melted
First, heat your oven to 400 degrees and prepare a baking sheet lined with parchment paper.
In a large bowl, whisk flour, sugar, baking powder and salt. Add butter and use your fingers to cut it in to mix with dry ingredients until well-combined – remember, the butter doesn't need to fully mix. Then, fold in blueberries and strawberries.
In a small cup, mix egg, heavy cream and vanilla extract. Pour wet ingredients over dry and stir until mixture forms a dough-like consistency. Flour work surface, remove dough from bowl and knead by hand.
Roll dough out to an inch thickness. Using a star-shaped cookie cutter, cut scones and place two inches apart on baking sheet. Brush scones with cream and sprinkle with light brown cane sugar.
Bake the scones until light, golden brown – this should take about 14 minutes. Transfer to a cooling rack and drizzle with white chocolate. Enjoy!