Always room for Dessert!

I love desserts, and I love baking them even more! It was my turn to take dessert to my Sunday night focus group. I've noticed the past two Sundays, we've run out of the dessert and everyone seemed like they would have liked more. So tonight I made two very different desserts to share with everyone. Both of these recipes are found in the Pampered Chef Classics cookbook. I hadn't made either one of them until today and they are definitely ones I would make again.

Chocolate Macaroon Bars

1 pkg fudge browning mix (plus ingredients to make brownies)

2 egg whites

1 pkg (14 oz) sweetened flaked coconut

1 can (14 oz) sweetened condensed milk

1 pkg (2.25 oz) sliced almonds

2 Tbs semi-sweet chocolate morsels, melted

1 tsp vegetable oil

Preheat oven to 375 degrees. Spray a large edged cookie cookie sheet with non-stick spray. Prepare brownie mix according to package directions. Spread evenly onto cookie sheet. Bake 15-18 minutes or until brownie is set. Do not overbake. Remove from oven to cooling rack. In clean bowl, combine egg whites, coconut and sweetened condensed milk; mix well. Spread coconut mixture over top of brownie to within 1/4 inch of edge. Sprinkle with almonds. Return to oven and bake 20-25 minutes or until edges of coconut are deep golden brown. Remove from oven to cooling rack. Place chocolate morsels and oil in microwavable safe container. Microwave, uncovered on High 45 seconds or until chocolate is melted and smooth, stirring after each 10 seconds. Do not overheat. Drizzle chocolate over pizza. Cut into bars; serve slightly warm or at room temperature.

Heavenly Lemon Angel Cake

1 pkg angel food cake mix

1-2 lemons

2 cups powdered sugar

2 cups thawed, fat-free frozen whipped topping

1 pkg (10 oz) frozen raspberries in syrup, thawed

Preheat oven to 350 degrees. Prepare cake mix according to package directions. Pour into ungreased deep 9x13 baking pan. Bake on center rack in oven 35-40 minutes or until top of cake is golden brown, cracked and firm to the touch. Do not underbake. Remove from oven. Carefully invert baking pan onto cooling rack; cool completely. Turn baker upright; poke holes in cake about 1 1/2 inches deep and 1/2 inch apart with large fork. Zest one lemon to measure 1 Tbs zest. Juice lemons using juicer to measure 1/4 cup juice. In small bowl, combine powdered sugar, lemon juice and zest; whisk until smooth. Slowly pour glaze over cake, spreading evenly. Let stand 30 minutes or until glaze is set. Spread whipped topping over glaze, drop raspberries on top as garnish.

I didn't get a picture of the angel food cake because it wasn't very pretty in the pan; however, I do think more people preferred the lemon angel food cake over the chocolate macaroon dessert. I enjoyed a little slice of both! My only suggestion about the chocolate macaroon dessert is to bake it for the lesser time in the directions. Mine came out very chewy and I would have preferred it to be a more soft. Overall, they were both a success!