Christmas Cake
1 small package red Jello (Cherry, Strawberry, etc.)
1 small package green Jello (Lime)
1 package white cake mix (enough for 2 layer cake)
1 16 oz container Cool Whip
Make white cake mix per box instructions, using two 9 inch round cake pans. After baking, let cakes cool for 10 minutes Then pop cakes out of pans. Clean out cake pans and return cakes back to pans. Using a fork, poke holes into cakes at various points to receive jello. Make up the red jello with hot water only and pour evenly as possible over one of the cakes. Then make up the green jello with just hot water and pour over the other round cake. Put both cakes into the frig for several hours. Place the bottom of the cake pans in hot water to help in removing the cakes from their pans. Spread the top of one cake with Cool Whip. Place the other cake on top of the first cake and spread the remaining Cool Whip on top and all sides. Cover and refrigerate until ready to serve.
Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts
Thursday, December 4, 2008
Wednesday, December 3, 2008
25 Days of Desserts - Day 18
Cherry Cheesecake Cups
Yield: 12 servings
2 (8 ounce) packages Philadelphia cream cheese, softened
3/4 cup sugar
2 eggs
1 Tablespoon lemon juice
1 teaspoon vanilla extract
12 vanilla wafers
1 can cherry pie filling
Mix cream cheese, sugar, eggs, lemon juice, and vanilla extract together. Beat until fluffy. Line baking cups with vanilla wafers. Put cheese mixture into the paper cups. Bake at 345 degrees for 12-15 minutes. Cool. Top with cherries.
Yield: 12 servings
2 (8 ounce) packages Philadelphia cream cheese, softened
3/4 cup sugar
2 eggs
1 Tablespoon lemon juice
1 teaspoon vanilla extract
12 vanilla wafers
1 can cherry pie filling
Mix cream cheese, sugar, eggs, lemon juice, and vanilla extract together. Beat until fluffy. Line baking cups with vanilla wafers. Put cheese mixture into the paper cups. Bake at 345 degrees for 12-15 minutes. Cool. Top with cherries.
Tuesday, December 2, 2008
25 Days of Desserts - Day 17
Applesauce Cake
1 cup sugar
1/2 cup butter
1 egg
1 cup dates, sliced fine
1/2 teaspoon cinnamon
1/4 teaspoon cloves
2 cups flour
2 cups applesauce
1 cup nuts coarsely chopped
1 cup chopped raisins
1 teaspoon vanilla
2 teaspoons soda
Cream butter and sugar. Add well beaten egg and the rest of the ingredients. Mix well. Turn into well buttered pan. Bake at 350 degrees for 1 hour.
1 cup sugar
1/2 cup butter
1 egg
1 cup dates, sliced fine
1/2 teaspoon cinnamon
1/4 teaspoon cloves
2 cups flour
2 cups applesauce
1 cup nuts coarsely chopped
1 cup chopped raisins
1 teaspoon vanilla
2 teaspoons soda
Cream butter and sugar. Add well beaten egg and the rest of the ingredients. Mix well. Turn into well buttered pan. Bake at 350 degrees for 1 hour.
Monday, December 1, 2008
25 Days of Desserts - Day 16
Chocolate Peanut Butter Pie
Yield: 8 servings
3/4 cup hot fudge ice cream topping
1 graham cracker pie crust
1/2 cup (6 oz.) creamy peanut butter
1-1/4 cups cold milk2 pkg (4-serving size each) vanilla instant pudding
1 tub (8 oz.) Cool Whip Whipped Topping, thawed
Spoon 1/2 cup of the fudge topping onto bottom of crust. Place in freezer for 10 minutes. Mix peanut butter and milk with wire whisk in large bowl until well blended. Add dry pudding mixes; beat 2 minutes or until well blended. The mixture will be thick. Gently stir in half of the whipped topping. Gently spoon over chocolate layer. Top with remaining whipped topping. Refrigerate for 3 hours or until set. Drizzle with remaining 1/4 cup fudge topping just before serving.
Store leftover pie in refrigerator.
Yield: 8 servings
3/4 cup hot fudge ice cream topping
1 graham cracker pie crust
1/2 cup (6 oz.) creamy peanut butter
1-1/4 cups cold milk2 pkg (4-serving size each) vanilla instant pudding
1 tub (8 oz.) Cool Whip Whipped Topping, thawed
Spoon 1/2 cup of the fudge topping onto bottom of crust. Place in freezer for 10 minutes. Mix peanut butter and milk with wire whisk in large bowl until well blended. Add dry pudding mixes; beat 2 minutes or until well blended. The mixture will be thick. Gently stir in half of the whipped topping. Gently spoon over chocolate layer. Top with remaining whipped topping. Refrigerate for 3 hours or until set. Drizzle with remaining 1/4 cup fudge topping just before serving.
Store leftover pie in refrigerator.
Sunday, November 30, 2008
25 Days of Desserts - Day 15
Pumpkin Pound Cake
3 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon pumpkin pie spice*
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 1/2 cups butter, softened
6 eggs
3/4 cup canned pumpkin
3/4 cup milk
Glaze
1 1/2 cups powdered sugar
3 tablespoons butter, softened
4 to 6 teaspoons milk
Heat oven to 350°F. Combine flour, baking powder, pumpkin pie spice, baking soda and salt in medium bowl. Set aside. Combine sugar and 1 1/2 cups butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Continue beating, adding eggs one at a time, until well mixed. Add pumpkin; continue beating until well mixed. Reduce speed to low. Beat, gradually adding flour mixture alternately with 3/4 cup milk, until well mixed. Spoon batter into greased and floured 12-cup Bundt pan. Bake for 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.
Combine powdered sugar, 3 tablespoons butter and enough milk for desired glazing consistency in small bowl. Glaze cooled cake.
*Substitute*
1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, and 1/8 teaspoon each ground nutmeg, and cloves.
3 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon pumpkin pie spice*
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 1/2 cups butter, softened
6 eggs
3/4 cup canned pumpkin
3/4 cup milk
Glaze
1 1/2 cups powdered sugar
3 tablespoons butter, softened
4 to 6 teaspoons milk
Heat oven to 350°F. Combine flour, baking powder, pumpkin pie spice, baking soda and salt in medium bowl. Set aside. Combine sugar and 1 1/2 cups butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Continue beating, adding eggs one at a time, until well mixed. Add pumpkin; continue beating until well mixed. Reduce speed to low. Beat, gradually adding flour mixture alternately with 3/4 cup milk, until well mixed. Spoon batter into greased and floured 12-cup Bundt pan. Bake for 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.
Combine powdered sugar, 3 tablespoons butter and enough milk for desired glazing consistency in small bowl. Glaze cooled cake.
*Substitute*
1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, and 1/8 teaspoon each ground nutmeg, and cloves.
Saturday, November 29, 2008
25 Days of Desserts - Day 14
Blueberry Trifle
yellow cake, sliced in 5 layers
your favorite liqueur, optional
blueberry jam
3 pints blueberries
1 pint cream, sweetened and whipped
In a trifle bowl, layer yellow cake, sprinkle liqueur, smear with thin layer of jam, cover with blueberries, top with whipped cream. Repeat until almost top. Finish with whipped cream on top. Garnish with few blueberries.
yellow cake, sliced in 5 layers
your favorite liqueur, optional
blueberry jam
3 pints blueberries
1 pint cream, sweetened and whipped
In a trifle bowl, layer yellow cake, sprinkle liqueur, smear with thin layer of jam, cover with blueberries, top with whipped cream. Repeat until almost top. Finish with whipped cream on top. Garnish with few blueberries.
25 Days of Desserts - Day 13
Four-Layer Pumpkin Cake
Yields: 16 servings.
1 pkg. (2-layer size) yellow cake mix
1 can (15 oz.) pumpkin, divided
1/2 cup milk
1/3 cup oil
4 eggs
1-1/2 tsp. pumpkin pie spice, divided
1 pkg. (8 oz.) Philadelphia Cream Cheese, softened
1 cup powdered sugar
1 tub (8 oz.) Cool Whip Whipped Topping, thawed
1/4 cup caramel ice cream topping
Heat oven to 350°F. Grease and flour 2 (9-inch) round baking pans. Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into prepared pans.
Bake 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely. Beat cream cheese in small bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP.
Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving. Sprinkle with nuts, optional. Refrigerate leftovers.
Yields: 16 servings.
1 pkg. (2-layer size) yellow cake mix
1 can (15 oz.) pumpkin, divided
1/2 cup milk
1/3 cup oil
4 eggs
1-1/2 tsp. pumpkin pie spice, divided
1 pkg. (8 oz.) Philadelphia Cream Cheese, softened
1 cup powdered sugar
1 tub (8 oz.) Cool Whip Whipped Topping, thawed
1/4 cup caramel ice cream topping
Heat oven to 350°F. Grease and flour 2 (9-inch) round baking pans. Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into prepared pans.
Bake 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely. Beat cream cheese in small bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP.
Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving. Sprinkle with nuts, optional. Refrigerate leftovers.
Friday, November 28, 2008
25 Days of Desserts - Day 12
German Chocolate Cake with Coconut Frosting
Cake
4 oz sweet dark chocolate
1 cup butter, room temp
1/4 cup warm milk
2 1/2 cups sifted cake flour
1 tsp baking soda
1/2 tsp salt
5 medium egg whites
2 cups sugar
5 egg yolks, room temp
1 tsp vanilla
3/4 cup buttermilk
Frosting
1 cup sugar
4 medium egg yolks
1 cup evaporated milk
1/2 cup butter
1 tsp vanilla
10 oz fresh or frozen and thawed, grated coconut
1 1/2 cups finely ground pecans, walnuts or almonds
Melt chocolate in the top of a double boiler until smooth. Add 1/4 cup butter and stir until it is melted. Add 1/4 cup milk, stir until smooth. Set the chocolate aside to cool.
Heat oven to 350 degrees. Grease bottoms only of three 9" round cake pans with shortening and dust with flour.
Cake
Sift together the flour, baking soda and salt. Whip egg whites until stiff. Transfer the beaten whites to a bowl and set aside.In bowl, cream the remaining butter and sugar together until fluffy. Add the yolks, beat well. Add the chocolate and vanilla, mix well. Stir in the flour mixture alternately with the buttermilk. Fold and stir in the beaten egg whites into the batter until the batter is smooth. Divide the batter among pans and bake 40 min. or until done. Cool layers in pans 8 min. Then turn layers out.
Frosting
Combine the sugar, yolks and milk in top of the double boiler. Stir until the yolks are incorporated. Add the butter. Place over simmering water and bring to a boil. Simmer 15 min. longer or until mixture thickens. Add the vanilla, coconut, and nuts. Cool.
Place 1 layer on a cake stand and spread with frosting. Frost each layer completely, top and sides, as it is added to the cake. Top with coconut and garnish with pecan halves, if desired.
Cake
4 oz sweet dark chocolate
1 cup butter, room temp
1/4 cup warm milk
2 1/2 cups sifted cake flour
1 tsp baking soda
1/2 tsp salt
5 medium egg whites
2 cups sugar
5 egg yolks, room temp
1 tsp vanilla
3/4 cup buttermilk
Frosting
1 cup sugar
4 medium egg yolks
1 cup evaporated milk
1/2 cup butter
1 tsp vanilla
10 oz fresh or frozen and thawed, grated coconut
1 1/2 cups finely ground pecans, walnuts or almonds
Melt chocolate in the top of a double boiler until smooth. Add 1/4 cup butter and stir until it is melted. Add 1/4 cup milk, stir until smooth. Set the chocolate aside to cool.
Heat oven to 350 degrees. Grease bottoms only of three 9" round cake pans with shortening and dust with flour.
Cake
Sift together the flour, baking soda and salt. Whip egg whites until stiff. Transfer the beaten whites to a bowl and set aside.In bowl, cream the remaining butter and sugar together until fluffy. Add the yolks, beat well. Add the chocolate and vanilla, mix well. Stir in the flour mixture alternately with the buttermilk. Fold and stir in the beaten egg whites into the batter until the batter is smooth. Divide the batter among pans and bake 40 min. or until done. Cool layers in pans 8 min. Then turn layers out.
Frosting
Combine the sugar, yolks and milk in top of the double boiler. Stir until the yolks are incorporated. Add the butter. Place over simmering water and bring to a boil. Simmer 15 min. longer or until mixture thickens. Add the vanilla, coconut, and nuts. Cool.
Place 1 layer on a cake stand and spread with frosting. Frost each layer completely, top and sides, as it is added to the cake. Top with coconut and garnish with pecan halves, if desired.
Thursday, November 27, 2008
25 Days of Desserts - Day 11
Mini Cheesecake Bites
Yield: 20 servings
2 pkgs (8 oz) each cream cheese
46 vanilla wafers
5 tbs butter, melted
1/2 cup + 2 tbs sugar
1/2 cup sour cream
1/2 tsp vanilla
3 eggs, room temperature
1 large orange, zested and juiced
3/4 cup heavy cream, scalded
2 bars (4 oz) each semisweet chocolate, chopped
Heat oven to 350 degrees. Bring cream cheese to room temp. In food processor, pulse wafers, butter and 2 tbs sugar 10 times. Press into foil lined 11x7 dish. Beat cream cheese, sour cream, vanilla, eggs, 1/4 cup orange juice, 1 tbs zest and remaining sugar for 2 minutes. Pour into crust. Bake 1 hour.
Chill, remove from dish. Cut into 2" squares, place on rack set in pan. In bowl, combine hot cream and chocolate. Let cool for 1 minute. Stir until smooth and then pour over squares.
Yield: 20 servings
2 pkgs (8 oz) each cream cheese
46 vanilla wafers
5 tbs butter, melted
1/2 cup + 2 tbs sugar
1/2 cup sour cream
1/2 tsp vanilla
3 eggs, room temperature
1 large orange, zested and juiced
3/4 cup heavy cream, scalded
2 bars (4 oz) each semisweet chocolate, chopped
Heat oven to 350 degrees. Bring cream cheese to room temp. In food processor, pulse wafers, butter and 2 tbs sugar 10 times. Press into foil lined 11x7 dish. Beat cream cheese, sour cream, vanilla, eggs, 1/4 cup orange juice, 1 tbs zest and remaining sugar for 2 minutes. Pour into crust. Bake 1 hour.
Chill, remove from dish. Cut into 2" squares, place on rack set in pan. In bowl, combine hot cream and chocolate. Let cool for 1 minute. Stir until smooth and then pour over squares.
Wednesday, November 26, 2008
25 Days of Desserts - Day 10
Mini Fruitcakes
3 eggs, well beaten
1 can condensed milk
1 jar (28 oz) mince meat
1 cup chopped nuts
2 cups corn flake crumbs
1/2 cup regular flour
1 tsp baking soda
36 candied cherries, halved
In large bowl, combine all ingredients except cherries. Line cupcake pans with liners. Spoon mixture 2/3 full into paper. Top each with a cherry half. Bake 300* for 20-25 minutes. Cool.
3 eggs, well beaten
1 can condensed milk
1 jar (28 oz) mince meat
1 cup chopped nuts
2 cups corn flake crumbs
1/2 cup regular flour
1 tsp baking soda
36 candied cherries, halved
In large bowl, combine all ingredients except cherries. Line cupcake pans with liners. Spoon mixture 2/3 full into paper. Top each with a cherry half. Bake 300* for 20-25 minutes. Cool.
Tuesday, November 25, 2008
25 Days of Desserts - Day 9
Banana Cupcakes
1/2 C. shortening
1 1/2 C. sugar
2 eggs
2 C. flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 1/2 ripe bananas
3/4 C. buttermilk
1 1/2 tsp. vanilla
Cream sugar and shortening; add eggs. Stir in flour, baking soda, baking powder, and salt. Mash the bananas with the buttermilk and vanilla and add to mixture. Bake at 350 degrees for 20 minutes for cupcakes (or about 30 minutes for 9 x 13 pan).
1/2 C. shortening
1 1/2 C. sugar
2 eggs
2 C. flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 1/2 ripe bananas
3/4 C. buttermilk
1 1/2 tsp. vanilla
Cream sugar and shortening; add eggs. Stir in flour, baking soda, baking powder, and salt. Mash the bananas with the buttermilk and vanilla and add to mixture. Bake at 350 degrees for 20 minutes for cupcakes (or about 30 minutes for 9 x 13 pan).
Sunday, November 23, 2008
25 Days of Desserts - Day 8
Chocolate Pudding Cake
1 (10 inch) angel food cake
1 (8 ounce) container frozen whipped topping, thawed
1 (5 ounce) package non-instant chocolate pudding mix
1 (1.55 ounce) bar milk chocolate
Tear angel food cake into bite size pieces into a 9x13 inch cake pan, preferably glass. Prepare chocolate pudding as directed on package. Gently spread over the top of cake pieces, spreading to edges of pan. Carefully spread whipped topping over chocolate pudding, spreading to edges of pan and taking care not to mix with pudding. Using a cheese grater or vegetable peeler, grate chocolate bar over the whipped topping. Chill until ready to serve, at least one hour.
1 (10 inch) angel food cake
1 (8 ounce) container frozen whipped topping, thawed
1 (5 ounce) package non-instant chocolate pudding mix
1 (1.55 ounce) bar milk chocolate
Tear angel food cake into bite size pieces into a 9x13 inch cake pan, preferably glass. Prepare chocolate pudding as directed on package. Gently spread over the top of cake pieces, spreading to edges of pan. Carefully spread whipped topping over chocolate pudding, spreading to edges of pan and taking care not to mix with pudding. Using a cheese grater or vegetable peeler, grate chocolate bar over the whipped topping. Chill until ready to serve, at least one hour.
Saturday, November 22, 2008
25 Days of Desserts - Day 7
Peanut Butter Balls
1 cup peanut butter
1 cup honey
2 cups powdered milk
1 1/2 cups crushed cornflakes
1 1/2 cups finely chopped walnuts or pecans
1 cup powdered sugar
Mix peanut butter, honey, and milk together in a large bowl to form very thick mixture. Roll mixture in small balls about the size of a walnut. Roll the balls in either the crushed cornflakes, finely chopped nuts, or powdered sugar. Place on waxed paper and refrigerate for 20 minutes.
1 cup peanut butter
1 cup honey
2 cups powdered milk
1 1/2 cups crushed cornflakes
1 1/2 cups finely chopped walnuts or pecans
1 cup powdered sugar
Mix peanut butter, honey, and milk together in a large bowl to form very thick mixture. Roll mixture in small balls about the size of a walnut. Roll the balls in either the crushed cornflakes, finely chopped nuts, or powdered sugar. Place on waxed paper and refrigerate for 20 minutes.
Friday, November 21, 2008
25 Days of Desserts - Day 6
Cheerio Cookies
Yield: 82 cookies.
1 C butter or margarine
1 C white sugar
1 brown sugar
1/2 C peanut butter
2 large eggs
1 tsp vanilla
2 C flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 C oatmeal
3 C Cheerios toasted oat cereal
1 (6 oz) pkg chocolate chips
Mix the butter, both sugars, peanut butter, vanilla and eggs thoroughly. Sift flour, salt, soda and baking powder. Fold into the first mixture. Add oatmeal, Cheerios and chocolate chips. Drop by tbsp onto ungreased cookie sheet.
Bake at 375° for 10-12 min.
Yield: 82 cookies.
1 C butter or margarine
1 C white sugar
1 brown sugar
1/2 C peanut butter
2 large eggs
1 tsp vanilla
2 C flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 C oatmeal
3 C Cheerios toasted oat cereal
1 (6 oz) pkg chocolate chips
Mix the butter, both sugars, peanut butter, vanilla and eggs thoroughly. Sift flour, salt, soda and baking powder. Fold into the first mixture. Add oatmeal, Cheerios and chocolate chips. Drop by tbsp onto ungreased cookie sheet.
Bake at 375° for 10-12 min.
Thursday, November 20, 2008
25 Days of Desserts - Day 5
Easy Peppermint Dessert
Yield: 15 servings
1 package (1 pound) creme-filled chocolate sandwich cookies, crushed
1/2 cup butter, melted
1/2 gallon peppermint stick or mint chip ice cream, softened
1 container (12 ounces) frozen whipped topping, thawed
4 ounces unsweetened baking chocolate, chopped
2 cups sugar
1 can (12 ounces) evaporated milk
1/3 cup crushed peppermint candies or candy canes
Mix crushed cookies and melted butter. Press mixture firmly in bottom of ungreased rectangular pan, 13x9x2 inches. Stir together ice cream and 2 cups of the whipped topping; spoon evenly onto chocolate cookie crust. Freeze about 3 hours or until firm.
Meanwhile, melt butter and chocolate in 2-quart saucepan over low heat, stirring constantly. (Substitute 3 cups of prepared hot fudge sauce and omit baking chocolate). Stir in sugar; gradually stir in milk. Heat to boiling over medium-high heat, stirring constantly! Cook and stir 5 minutes or until slightly thickened; stir in vanilla. Cool completely, about 2 hours.
Pour 2 cups of chocolate sauce evenly over ice cream. Freeze at least 8 hours but no longer than 2 weeks. Cover and refrigerate remaining sauce.
Reheat reserved sauce until just warm. To serve, cut into 5 rows by 3 rows. Top with sauce and remaining whipped topping; sprinkle with crushed candies.
Yield: 15 servings
1 package (1 pound) creme-filled chocolate sandwich cookies, crushed
1/2 cup butter, melted
1/2 gallon peppermint stick or mint chip ice cream, softened
1 container (12 ounces) frozen whipped topping, thawed
4 ounces unsweetened baking chocolate, chopped
2 cups sugar
1 can (12 ounces) evaporated milk
1/3 cup crushed peppermint candies or candy canes
Mix crushed cookies and melted butter. Press mixture firmly in bottom of ungreased rectangular pan, 13x9x2 inches. Stir together ice cream and 2 cups of the whipped topping; spoon evenly onto chocolate cookie crust. Freeze about 3 hours or until firm.
Meanwhile, melt butter and chocolate in 2-quart saucepan over low heat, stirring constantly. (Substitute 3 cups of prepared hot fudge sauce and omit baking chocolate). Stir in sugar; gradually stir in milk. Heat to boiling over medium-high heat, stirring constantly! Cook and stir 5 minutes or until slightly thickened; stir in vanilla. Cool completely, about 2 hours.
Pour 2 cups of chocolate sauce evenly over ice cream. Freeze at least 8 hours but no longer than 2 weeks. Cover and refrigerate remaining sauce.
Reheat reserved sauce until just warm. To serve, cut into 5 rows by 3 rows. Top with sauce and remaining whipped topping; sprinkle with crushed candies.
Wednesday, November 19, 2008
25 Days of Desserts - Day 4
Chocolate Peanut Butter Pie
1 9 inch graham cracker crust
1/4 cup plus 2 tbs. peanut butter, divided
1/4 cup semi-sweet chocolate chips
1 3.9 oz box instant chocolate pudding and pie filling
Place 1/4 cup of the peanut butter and the chocolate chips in microwave safe container. Heat on 50% power for 30 seconds. Stir. If not melted repeat until melted. Pour into pie crust. Cool and refrigerate for 15 minutes.
Meanwhile, dissolve the chocolate pudding mix into the cold milk and beat with a whisk or an electric mixer on low speed for 1 minute.
Pour into pie shell. Refrigerate 1-2 hours until set.
Place remaining two tablespoons of peanut butter in a microwave-safe container, and heat on 50% power for 20 seconds. Drizzle over cooled pie just before serving.
1 9 inch graham cracker crust
1/4 cup plus 2 tbs. peanut butter, divided
1/4 cup semi-sweet chocolate chips
1 3.9 oz box instant chocolate pudding and pie filling
Place 1/4 cup of the peanut butter and the chocolate chips in microwave safe container. Heat on 50% power for 30 seconds. Stir. If not melted repeat until melted. Pour into pie crust. Cool and refrigerate for 15 minutes.
Meanwhile, dissolve the chocolate pudding mix into the cold milk and beat with a whisk or an electric mixer on low speed for 1 minute.
Pour into pie shell. Refrigerate 1-2 hours until set.
Place remaining two tablespoons of peanut butter in a microwave-safe container, and heat on 50% power for 20 seconds. Drizzle over cooled pie just before serving.
Tuesday, November 18, 2008
25 Days of Desserts - Day 3
Pumpkin Cheesecake Dessert
Yield: 24 servings
32 gingersnap cookies, crushed (about 1-1/2 cups)
1/4 cup butter, melted
5 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 can (15 ounces) solid-pack pumpkin
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
5 eggs, lightly beaten
Dash ground nutmeg
Maple syrup
In a small bowl, combine gingersnap crumbs and butter. Press into a greased 13-in. X 9-in. Baking dish; set aside.
In a large mixing bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, cinnamon and vanilla. Add eggs; beat on low speed just until combined. Pour over crust; sprinkle with nutmeg.
Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of baking dish to loosen; cool 1 hour longer. Refrigerate overnight.
Cut into squares; serve with syrup. Refrigerate leftovers.
Yield: 24 servings
32 gingersnap cookies, crushed (about 1-1/2 cups)
1/4 cup butter, melted
5 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 can (15 ounces) solid-pack pumpkin
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
5 eggs, lightly beaten
Dash ground nutmeg
Maple syrup
In a small bowl, combine gingersnap crumbs and butter. Press into a greased 13-in. X 9-in. Baking dish; set aside.
In a large mixing bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, cinnamon and vanilla. Add eggs; beat on low speed just until combined. Pour over crust; sprinkle with nutmeg.
Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of baking dish to loosen; cool 1 hour longer. Refrigerate overnight.
Cut into squares; serve with syrup. Refrigerate leftovers.
Monday, November 17, 2008
25 Days of Desserts - Day 2
Snickerdoodles
Yield: 42 cookies
1 3/4 C all-purpose flour
1/2 tsp baking soda
1/2 tsp cream of tartar
1 C sugar
1/4 C butter, softened
1 Tbsp corn syrup
1 tsp vanilla
1 large egg
3 Tbsp sugar
2 tsp ground cinnamon
Cooking spray
Preheat oven to 375°.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda, and cream of tartar, stirring with a whisk.
Combine 1 cup of sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended. Add the corn syrup, vanilla, and egg; beat well. Gradually add the flour mixture to the sugar mixture, beating just until combined. Cover and chill for 10 minutes.
Combine 3 tablespoons sugar and cinnamon, stirring with a whisk.
With moist hands, shape dough into 42 (1-inch) balls. Roll balls in sugar mixture. Place balls 2 inches apart onto baking sheets coated with cooking spray. Flatten balls with the bottom of a glass.
Bake at 375° for 5 minutes (cookies will be slightly soft). Cool on baking sheets for 2 minutes. Remove cookies from pans; cool completely on wire racks.
Yield: 42 cookies
1 3/4 C all-purpose flour
1/2 tsp baking soda
1/2 tsp cream of tartar
1 C sugar
1/4 C butter, softened
1 Tbsp corn syrup
1 tsp vanilla
1 large egg
3 Tbsp sugar
2 tsp ground cinnamon
Cooking spray
Preheat oven to 375°.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda, and cream of tartar, stirring with a whisk.
Combine 1 cup of sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended. Add the corn syrup, vanilla, and egg; beat well. Gradually add the flour mixture to the sugar mixture, beating just until combined. Cover and chill for 10 minutes.
Combine 3 tablespoons sugar and cinnamon, stirring with a whisk.
With moist hands, shape dough into 42 (1-inch) balls. Roll balls in sugar mixture. Place balls 2 inches apart onto baking sheets coated with cooking spray. Flatten balls with the bottom of a glass.
Bake at 375° for 5 minutes (cookies will be slightly soft). Cool on baking sheets for 2 minutes. Remove cookies from pans; cool completely on wire racks.
Sunday, November 16, 2008
25 Days of Desserts
Chocolate Malted Cookies
Yield: 2 1/2 dozen cookies
Ingredients
1 C packed brown sugar
6 Tbsp malted milk powder
5 Tbsp butter, softened
3 Tbsp chocolate syrup
1 Tbsp vanilla extract
1 large egg
2 C all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 C milk chocolate chips
1/3 C semisweet chocolate mini chips
Preheat oven to 350°.
Combine first 6 ingredients in a large bowl; beat with a mixer at medium speed for 2 minutes or until light and fluffy. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a medium bowl; stir with a whisk.
Gradually add flour mixture to sugar mixture, beating at low speed until well blended. Stir in the milk chocolate chips and semisweet chocolate mini chips.
Drop dough by heaping teaspoonfuls 2 inches apart onto baking sheets. Bake at 350° for 10 minutes. Cool on pans 2 minutes or until firm. Remove cookies from pans; cool on wire racks.
Yield: 2 1/2 dozen cookies
Ingredients
1 C packed brown sugar
6 Tbsp malted milk powder
5 Tbsp butter, softened
3 Tbsp chocolate syrup
1 Tbsp vanilla extract
1 large egg
2 C all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 C milk chocolate chips
1/3 C semisweet chocolate mini chips
Preheat oven to 350°.
Combine first 6 ingredients in a large bowl; beat with a mixer at medium speed for 2 minutes or until light and fluffy. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a medium bowl; stir with a whisk.
Gradually add flour mixture to sugar mixture, beating at low speed until well blended. Stir in the milk chocolate chips and semisweet chocolate mini chips.
Drop dough by heaping teaspoonfuls 2 inches apart onto baking sheets. Bake at 350° for 10 minutes. Cool on pans 2 minutes or until firm. Remove cookies from pans; cool on wire racks.
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