This was so good.... like warm Chocolate pudding, but better.
Chocolate Soup
1 C. skim milk
1 C. fat free half and half
1/3 C. sweetened condensed milk
1 tsp. vanilla extract
1 C. bittersweet chocolate chips or 6 oz. bar chocolate, chopped (I used semi sweet)
2 Tbsp. cornstarch
2 Tbsp. cold water
Garnish:
2 oz. cream cheese
2 heaping Tbsp. marshmallow creme
In a medium saucepan over medium heat, stir together the skim milk, half and half, sweetened condensed milk, and vanilla extract. Bring the mixture to almost a boil. Turn to low heat, add the chocolate, and whisk until the chocolate starts to melt. Combine the cornstarch and water; add to soup a little at a time, whisking constantly, until the soup is thick and smooth. You will know it is ready when the bubbles are gone and the chocolate has thickened, about 5-7 minutes. Pour into bowls and dollop with garnish.
Garnish:
Microwave the cream cheese at 10 second intervals or until it can be stirred smooth. Add marshmallow cream and mix well. Dollop in the soup.
July 13, 2012
July 7, 2012
Key lime Dessert
I took this to a family function today and it was a HIT!! YUMMY!!
1 pouch oatmeal cookie mix
1/2 C. firm butter or margarine
2 cans sweetened condensed milk
3/4 C. key lime juice or lime juice
16 oz. Cool whip, thawed
2 containers yoplait key lime pie yogurt
green food color, if desired
1 tbsp. grated lime peel
fresh berries (blueberries, raspberries, strawberries)
Heat oven to 350. Spray bottom and sides of a 9x13 pan with cooking spray.
Place cookie mix in a large bowl, cut in butter with a pastry blender until crumbly and coarse. Bake 10-12 minutes or until golden brown. cool.
In a large bowl, beat with mixer on medium speed, the sweetened condensed milk and lime juice until smooth and thickened. Remove 1 cup of the cool whip; set aside. Fold remaining cool whip, yogurt, and food color into the mixture. Spoon into cooled crust. Cover and refrigerate about 1 hour or until set.
Garnish each serving with a dollop of the remaining cool whip, lime peel, and fresh berries.
1 pouch oatmeal cookie mix
1/2 C. firm butter or margarine
2 cans sweetened condensed milk
3/4 C. key lime juice or lime juice
16 oz. Cool whip, thawed
2 containers yoplait key lime pie yogurt
green food color, if desired
1 tbsp. grated lime peel
fresh berries (blueberries, raspberries, strawberries)
Heat oven to 350. Spray bottom and sides of a 9x13 pan with cooking spray.
Place cookie mix in a large bowl, cut in butter with a pastry blender until crumbly and coarse. Bake 10-12 minutes or until golden brown. cool.
In a large bowl, beat with mixer on medium speed, the sweetened condensed milk and lime juice until smooth and thickened. Remove 1 cup of the cool whip; set aside. Fold remaining cool whip, yogurt, and food color into the mixture. Spoon into cooled crust. Cover and refrigerate about 1 hour or until set.
Garnish each serving with a dollop of the remaining cool whip, lime peel, and fresh berries.
July 5, 2012
Soft Pretzel Bites
1 1/2 C. warm water
2 Tbsp. light brown sugar
1 pkg. active dry yeast
3 oz. unsalted butter, melted
2 1/2 tsp. kosher salt
4 1/2-5 C. flour
vegetable oil
3 qts. water
3/4 C. baking soda
1 whole egg, beaten with 1 Tbsp. cold water
coarse sea salt
In a bowl of a stand mixer, combine the water, sugar, yeast, and butter and mix with the dough hook until combined. Let sit for 5 minutes. Add the salt and flour and mix on low speed until combined. Increase the speed to medium and knead until smooth and pulls away from the side of the bowl, about 4 minutes. Remove the dough from the bowl, place on a flat surface and knead into a ball. Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel and let rise in a warm spot until the dough doubles in size, about 1 hour.
Preheat the oven to 425. Bring the water to a boil in a large pot over high heat and add the baking soda.
Remove the dough from the bowl and place on a flat surface. divide the dough into 8 equal pieces and roll each piece into long rope measuring about 22 inches. Cut the dough into one inch pieces. In small batches (about 15 at a time), boil the pretzel bites in the water solution for 30 seconds. Remove with a slotted spoon and place pretzel bites on a baking sheet that has been sprayed with cooking spray. Make sure they are not touching. Brush the tops with the egg wash and season with coarse sea salt. Bake for 15-18 minutes, or until golden brown. Remove to a baking rack and let rest for 5 minutes. These are best warm, and served the day they're made. Yummy dipped in Nacho cheese sauce!
2 Tbsp. light brown sugar
1 pkg. active dry yeast
3 oz. unsalted butter, melted
2 1/2 tsp. kosher salt
4 1/2-5 C. flour
vegetable oil
3 qts. water
3/4 C. baking soda
1 whole egg, beaten with 1 Tbsp. cold water
coarse sea salt
In a bowl of a stand mixer, combine the water, sugar, yeast, and butter and mix with the dough hook until combined. Let sit for 5 minutes. Add the salt and flour and mix on low speed until combined. Increase the speed to medium and knead until smooth and pulls away from the side of the bowl, about 4 minutes. Remove the dough from the bowl, place on a flat surface and knead into a ball. Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel and let rise in a warm spot until the dough doubles in size, about 1 hour.
Preheat the oven to 425. Bring the water to a boil in a large pot over high heat and add the baking soda.
Remove the dough from the bowl and place on a flat surface. divide the dough into 8 equal pieces and roll each piece into long rope measuring about 22 inches. Cut the dough into one inch pieces. In small batches (about 15 at a time), boil the pretzel bites in the water solution for 30 seconds. Remove with a slotted spoon and place pretzel bites on a baking sheet that has been sprayed with cooking spray. Make sure they are not touching. Brush the tops with the egg wash and season with coarse sea salt. Bake for 15-18 minutes, or until golden brown. Remove to a baking rack and let rest for 5 minutes. These are best warm, and served the day they're made. Yummy dipped in Nacho cheese sauce!
Mint cookie Truffles
9 oz. thin mint cookies, or grasshopper cookies
4 oz. cream cheese, softened
12 oz. green mint chips
In a food processor, or blender reduce the cookies into crumbs. You may have to do it in 2 batches. Mix the cream cheese and crumbs together until mixed. Roll the mixture into 1-inch sized balls, and place them on a wax paper covered baking sheet. Place the sheet in the fridge for about 30 minutes. Melt the green mint chips in the microwave, 30 seconds at a time, stirring in between each heat burst. Roll each ball in the melted chips until it is finely covered. Use 2 forks to push the truffle around and pick up the truffle and allow the excess to drip off. Place back on the wax paper. Stick back in the fridge for a few minutes until the chocolate hardens. If desired decorate with white chocolate drizzles. Keep in the fridge until ready to eat.
4 oz. cream cheese, softened
12 oz. green mint chips
In a food processor, or blender reduce the cookies into crumbs. You may have to do it in 2 batches. Mix the cream cheese and crumbs together until mixed. Roll the mixture into 1-inch sized balls, and place them on a wax paper covered baking sheet. Place the sheet in the fridge for about 30 minutes. Melt the green mint chips in the microwave, 30 seconds at a time, stirring in between each heat burst. Roll each ball in the melted chips until it is finely covered. Use 2 forks to push the truffle around and pick up the truffle and allow the excess to drip off. Place back on the wax paper. Stick back in the fridge for a few minutes until the chocolate hardens. If desired decorate with white chocolate drizzles. Keep in the fridge until ready to eat.
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