The allure of a blue ribbon at a state or county fair is undeniable. It signifies not just a delicious recipe, but often a perfect blend of simplicity, classic flavors, and impressive presentation. In the video above, Nicole McLaughlin guides us through four such award-winning desserts, proving that you don’t need to be a professional baker to achieve blue-ribbon status. These aren’t just any old recipes; they are celebrated champions, often winning first place in local and statewide competitions. Nicole’s approach beautifully demystifies the baking process, transforming seemingly complex desserts into accessible projects for any home cook.
For many, the idea of baking something truly spectacular can feel daunting. However, these easy fair desserts break down that barrier, utilizing clever shortcuts and time-tested techniques to produce results that are both incredibly satisfying and surprisingly straightforward. Each recipe, whether relying on a beloved box mix or employing an ingenious no-roll crust, exemplifies how a little culinary savvy can elevate everyday ingredients into extraordinary treats. From fruit-filled delights to rich chocolate indulgences, these award-winning desserts are perfect for impressing guests, satisfying sweet cravings, or even entering your own friendly competitions.
Blue Ribbon Peaches and Cream Pie: A Slice of Summer
The first delightful creation, the Peaches and Cream Pie, is a testament to inventive baking. This particular recipe has garnered not just one, but a remarkable five blue ribbons, a testament to its undeniable appeal and ease. What truly sets this pie apart is its ingenious crust, which doesn’t require any rolling or intricate shaping. Instead, a simple mixture of flour, cook-and-serve pudding mix, baking powder, salt, milk, softened butter, and an egg is blended and poured directly into the pie plate. This method beautifully sidesteps the common frustration of working with pastry dough, making it a favorite for even the most hesitant bakers. The result is a unique crust that, while not traditional, provides a perfect base for the luscious filling.
In contrast to traditional pies, the filling for this Peaches and Cream Pie leverages the convenience of canned peaches, ensuring a consistent and delicious flavor profile any time of year. After draining the peaches, three tablespoons of their syrup are reserved to infuse the cream cheese filling with an extra layer of peachy sweetness. The combination of softened cream cheese, sugar, and the reserved peach juice creates a wonderfully rich and tangy counterpoint to the fruit. As Nicole demonstrates, arranging the peach slices over the crust mixture and then spooning the cream cheese filling over them, leaving a one-inch border, allows the peaches to peek through, creating an attractive visual. A final sprinkle of cinnamon sugar not only adds a warm spice note but also gives the dessert that classic pie-like finish. Baked until just jiggly and then chilled, this pie offers a delightful blend of pie and cake textures, reminiscent of a lighter, fruitier cheesecake without the intensive labor.
Too Much Chocolate Cake: Indulgent Perfection
Next on the list of easy fair desserts is the “Too Much Chocolate Cake,” a first-prize winner at a county fair, which lives up to its name in the most glorious way possible. This recipe boldly starts with a box of Devil’s Food cake mix, embracing it as a secret weapon rather than a mere shortcut. The brilliance lies in how a simple mix is transformed into a deeply rich, moist, and intensely chocolatey creation. By incorporating a packet of instant chocolate pudding, a cup of vegetable oil, four eggs, a third cup of warm water, and critically, a full cup of sour cream, the cake mix is elevated to an entirely new dimension. The sour cream is a game-changer here, contributing an incredible tenderness and moisture that far surpasses what a standard box cake would offer, preventing any semblance of dryness.
However, the real star of this indulgent show is the generous addition of two cups of chocolate chips – an entire bag – stirred into the batter. This ensures a molten, gooey chocolate experience with every bite, eliminating the need for a separate frosting. The cake is baked in a Bundt pan, which not only gives it an elegant, fluted appearance but also allows for an un-iced presentation, putting the emphasis squarely on the cake’s internal richness. Greasing the Bundt pan thoroughly, getting into all the nooks and crannies, is crucial for a clean release. Once cooled, a simple dusting of powdered sugar is all that’s needed to complete this masterpiece. This cake isn’t just “too much chocolate” in quantity; it’s an overwhelming celebration of chocolate flavor and texture, earning its blue ribbon for pure, unadulterated decadence.
Kentucky Blue Ribbon All-Butter Pound Cake: A Timeless Classic
When considering award-winning desserts from state fairs, the classic All-American pound cake often comes to mind. The Kentucky Blue Ribbon All-Butter Pound Cake featured here is a prime example of why this dessert remains a beloved staple. Far from being a complex endeavor, this recipe celebrates the fundamental principles of baking, focusing on quality ingredients and precise techniques. It begins with creaming three sticks of perfectly softened butter with three cups of sugar, a critical step that incorporates air into the mixture, resulting in a lighter texture. The simple act of preparing your Bundt pan by generously greasing it with butter (using the wrappers is a clever hack!) and then flouring it, ensures a beautiful, unblemished surface once baked. This method provides an ideal non-stick coating that is far superior to mere baking spray for this type of cake.
In contrast to the shortcuts seen in the chocolate cake, this pound cake emphasizes proper measurement, particularly when it comes to flour. Nicole highlights the importance of spooning flour into a measuring cup and leveling it off, rather than scooping directly, to avoid over-packing and adding too much flour, which can lead to a dense, dry cake. Eggs are added one at a time, allowing each to fully incorporate and emulsify the batter, creating a stable structure. The dry ingredients (flour, baking powder, salt) are then alternately added with milk, starting and ending with the flour mixture, to maintain the perfect consistency. Finally, a generous splash of vanilla extract infuses the cake with its signature aromatic warmth. Baked to a golden perfection, this pound cake boasts a tender, melt-in-your-mouth crumb that is delightfully sweet yet perfectly balanced. It’s a testament to the fact that sometimes, the simplest, most traditional recipes can yield the most profound and consistently award-winning results.
Two-Way Brownie (Brookie): The Ultimate Elevated Shortcut
Rounding out our collection of easy fair desserts is the North Carolina State Fair-winning Two-Way Brownie, or “Brookie.” This dessert masterfully demonstrates the art of “zhuzhing up” store-bought components to create something truly extraordinary. It starts with a humble box of Betty Crocker Fudge Brownie mix, made according to package directions with water, oil, and eggs. While a simple brownie mix is good on its own, this recipe elevates it by adding specific ingredients that transform it into a gourmet experience. The first secret weapon is a generous helping of milk chocolate chips, not semi-sweet, stirred into the brownie batter. This subtle distinction in chocolate type makes a significant difference, lending a richer, sweeter, and more unctuous quality to the overall fudginess of the brownie.
However, what truly makes this a “two-way” brownie is the inclusion of store-bought chocolate chip cookie dough. The original recipe calls for Toll House cookie dough logs, but pre-cut squares work just as perfectly, ensuring one delicious cookie layer per brownie. By placing the cookie dough squares atop the brownie batter before baking, the two merge into a harmonious, irresistible treat. The result is a fudgy brownie base crowned with a chewy, soft-baked chocolate chip cookie layer – a textural and flavor combination that’s simply addictive. A final flourish of sea salt sprinkled over the warm brookies enhances the chocolate flavors and provides a sophisticated contrast. This North Carolina State Fair winner proves that with a few strategic additions and a touch of creativity, even basic pantry staples can be transformed into award-winning desserts that taste anything but pre-made, perfect for a midday pick-me-up or an after-dinner treat.
Blue Ribbon Bites: Your Questions Answered
What kind of desserts does this article feature?
This article features four award-winning desserts from state and county fairs, including a Peaches and Cream Pie, a rich Chocolate Cake, a classic Pound Cake, and a “Brookie” (brownie-cookie combination).
Do I need to be an experienced baker to make these recipes?
No, the article emphasizes that these recipes are designed to be easy and accessible for any home cook, using clever shortcuts and time-tested techniques to achieve great results.
What does it mean for a dessert to be “blue ribbon”?
A “blue ribbon” means the dessert won first place in a competition, typically at state or county fairs, recognized for its delicious flavor and quality.
Do these recipes use store-bought ingredients or are they all from scratch?
Some recipes use convenient store-bought ingredients or box mixes as a base, like the Chocolate Cake and Brookie, while others, like the Pound Cake, focus on traditional scratch baking techniques.