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.
Showing posts with label sweets. Show all posts
Showing posts with label sweets. Show all posts
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
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.
June 15, 2012
Another yummy Pinterest recipe!
Chocolate Eclair Cake
2 small pkgs (3.4 oz) French vanilla instant pudding
1 pkg. graham crackers
3 C. milk (don't use skim milk)
8 oz. Cool whip (don't use fat free), thawed
1 (16 oz.) container chocolate frosting
Step one: grease the pan with butter
Step two: A layer of Graham crackers
Step Three: Mix milk and pudding for 2 minutes, then fold in the cool whip.
Step four: Add half of the pudding mix on top of the crackers
Step five: Add another layer of graham crackers
Step six: Add remaining pudding mix on top of the crackers
Step Seven: Add another layer of Graham Crackers
Step eight: Heat frosting for 30 seconds in the microwave and pour on top of graham crackers. Use a spatula to spread the frosting to the edges of the pan.
Step Nine: Chill in refrigerator at least 4 hours(overnight is best)
2 small pkgs (3.4 oz) French vanilla instant pudding
1 pkg. graham crackers
3 C. milk (don't use skim milk)
8 oz. Cool whip (don't use fat free), thawed
1 (16 oz.) container chocolate frosting
Step one: grease the pan with butter
Step two: A layer of Graham crackers
Step Three: Mix milk and pudding for 2 minutes, then fold in the cool whip.
Step four: Add half of the pudding mix on top of the crackers
Step five: Add another layer of graham crackers
Step six: Add remaining pudding mix on top of the crackers
Step Seven: Add another layer of Graham Crackers
Step eight: Heat frosting for 30 seconds in the microwave and pour on top of graham crackers. Use a spatula to spread the frosting to the edges of the pan.
Step Nine: Chill in refrigerator at least 4 hours(overnight is best)
May 28, 2012
If you like soft cookies, you'll like these...
Cake Batter Pudding Cookies
3/4 C. butter
3/4 C. brown sugar
1/4 C. sugar
1 (3.4 oz.) pkg. instant vanilla pudding mix
2 eggs
3/4 C. yellow cake mix
1 tsp. vanilla
1 tsp. baking soda
2 1/4 C. flour
1/2 tsp. salt
sprinkles
Preheat oven to 350. Stir together flour, salt and baking soda and set aside. In a large bowl, cream butter and sugars together. Add in pudding mix and cake mix and beat until well blended. Add eggs and vanilla and mix until smooth. Add flour mixture slowly until well incorporated.
Mix in sprinkles.
Roll into 1" balls and place on greased baking sheet. Bake for 10-12 minutes.
3/4 C. butter
3/4 C. brown sugar
1/4 C. sugar
1 (3.4 oz.) pkg. instant vanilla pudding mix
2 eggs
3/4 C. yellow cake mix
1 tsp. vanilla
1 tsp. baking soda
2 1/4 C. flour
1/2 tsp. salt
sprinkles
Preheat oven to 350. Stir together flour, salt and baking soda and set aside. In a large bowl, cream butter and sugars together. Add in pudding mix and cake mix and beat until well blended. Add eggs and vanilla and mix until smooth. Add flour mixture slowly until well incorporated.
Mix in sprinkles.
Roll into 1" balls and place on greased baking sheet. Bake for 10-12 minutes.
April 29, 2012
Messy, but SOOOO Good!!
Homemade Junior Mints
makes about 94 candies
3 oz. cream cheese, at room temperature
1/2 tsp. mint extract
3 -3 1/2 C. powdered sugar
8 oz. semi sweet chocolate
Beat the cream cheese until smooth and creamy. Beat in the mint extract. Add the powdered sugar, 1/2 C. at a time, until the mixture is stiff. It may look crumbly, but you should be able to push it together with your hands. Roll mixture into small balls and flatten slightly.
Melt the chocolate in a double boiler, or in the microwave at 50% heat. *Once melted and smooth, dip each mint center in the chocolate. Once covered, place on a piece of waxed paper. Once all the centers have been dipped, refrigerate until the chocolate has hardened. Store in the refrigerator.
*To be less mess... I just spooned the melted chocolate over the mint center. It wasn't covered on the bottom, but saved me time and mess!!
makes about 94 candies
3 oz. cream cheese, at room temperature
1/2 tsp. mint extract
3 -3 1/2 C. powdered sugar
8 oz. semi sweet chocolate
Beat the cream cheese until smooth and creamy. Beat in the mint extract. Add the powdered sugar, 1/2 C. at a time, until the mixture is stiff. It may look crumbly, but you should be able to push it together with your hands. Roll mixture into small balls and flatten slightly.
Melt the chocolate in a double boiler, or in the microwave at 50% heat. *Once melted and smooth, dip each mint center in the chocolate. Once covered, place on a piece of waxed paper. Once all the centers have been dipped, refrigerate until the chocolate has hardened. Store in the refrigerator.
*To be less mess... I just spooned the melted chocolate over the mint center. It wasn't covered on the bottom, but saved me time and mess!!
April 21, 2012
Watermelon Sorbet
This is a good way to use up some watermelon. We make a batch with each watermelon we get. Yummy!!
Watermelon Sorbet
1 C. water
1/2 C. sugar
4 C. watermelon chunks
1 1/2 Tbsp. lemon juice
Combine the water and sugar in a small saucepan. Bring the mixture to a boil, then simmer for 5 minutes. Pour into 8" baking pan. Puree the watermelon in a blender, then put in with the sugar mixture. Stir in the lemon juice. Place the pan in the freezer for 1 hour. Stir and freeze 45 minutes. Stir, and freeze through.
Thaw Slightly and serve.
Watermelon Sorbet
1 C. water
1/2 C. sugar
4 C. watermelon chunks
1 1/2 Tbsp. lemon juice
Combine the water and sugar in a small saucepan. Bring the mixture to a boil, then simmer for 5 minutes. Pour into 8" baking pan. Puree the watermelon in a blender, then put in with the sugar mixture. Stir in the lemon juice. Place the pan in the freezer for 1 hour. Stir and freeze 45 minutes. Stir, and freeze through.
Thaw Slightly and serve.
Yummy Caramel Sauce
Take one can of sweetened condensed milk, and peel off the label. Place on its side in your slow cooker. Fill with water 2-3 inches above the can. Cook on High 4 hours or on Low 8 hours. Turn off slow cooker and let sit for 40 minutes. Put in fridge until ready to use. Use as apple dip or topping for your ice cream. YUMMY!! It was really hard not to just eat this with a spoon!!(well, maybe I did just a little!)
Snickerdoodle Bars
I think I like these even more than the cookies! Easier to make too!!
Snickerdoodle Bars
2 1/3 C. flour
1 1/4 tsp. baking powder
1/2 tsp. salt
3/4 C. butter or margarine, softened
1 1/4 C. sugar
1/2 C. brown sugar
3 eggs
1 tsp. vanilla
Filling:
1 Tbsp. sugar
1 Tbsp. cinnamon
Glaze:
1 C. powdered sugar
1-2 Tbsp. milk
1/4 tsp. vanilla
Heat oven to 350. Spray bottom of a 9x13 pan. In a small bowl, combine flour, baking powder, and salt. Set aside. In a large bowl, beat butter with mixer until creamy. Beat in sugars. Add eggs and vanilla until combined. On low, beat in dry ingredients until mixed. Spoon 1/2 of the batter into pan and spread evenly. Sprinkle cinnamon and sugar over batter. Drop tsp. size amounts of batter evenly over the cinnamon. Bake 20-25 minutes or until done. Cool completely.
In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle over bars.
Snickerdoodle Bars
2 1/3 C. flour
1 1/4 tsp. baking powder
1/2 tsp. salt
3/4 C. butter or margarine, softened
1 1/4 C. sugar
1/2 C. brown sugar
3 eggs
1 tsp. vanilla
Filling:
1 Tbsp. sugar
1 Tbsp. cinnamon
Glaze:
1 C. powdered sugar
1-2 Tbsp. milk
1/4 tsp. vanilla
Heat oven to 350. Spray bottom of a 9x13 pan. In a small bowl, combine flour, baking powder, and salt. Set aside. In a large bowl, beat butter with mixer until creamy. Beat in sugars. Add eggs and vanilla until combined. On low, beat in dry ingredients until mixed. Spoon 1/2 of the batter into pan and spread evenly. Sprinkle cinnamon and sugar over batter. Drop tsp. size amounts of batter evenly over the cinnamon. Bake 20-25 minutes or until done. Cool completely.
In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle over bars.
February 9, 2012
Oh my Deliciousness!! I can't stop eating these!!
Snickerdoodle Bars
2 1/3 C. flour
1 1/4 tsp baking powder
1/2 tsp. salt
3/4 C. butter or margarine, softened
1 1/4 C. sugar
1/2 C. packed brown sugar
3 eggs
1 tsp. vanilla
Cinnamon filling:
1 Tbsp. sugar
1 Tbsp. cinnamon
Glaze:
1 C. powdered sugar
1-2 Tbsp. milk
1/4 tsp. vanilla
Heat oven to 350. Spray or grease the bottom only of a 9x13 pan. In a small bowl, combine flour, baking powder and salt; set aside.
In large bowl, beat butter with electric mixer until creamy. Beat in sugars. Add in eggs and vanilla until combined. On low speed, beat in dry ingredients until combined.
Spoon half the batter into pan; spread evenly. Sprinkle cinnamon-sugar mixture evenly over batter. Drop teaspoon size amounts of remaining batter over cinnamon mixture.
Bake 20-25 minutes or until golden brown and done in the middle. Cool completely,about 1 hour. In a small bowl, combine the glaze ingredients until smooth and thin enough to drizzle. Drizzle over bars, cut into bars and enjoy!
2 1/3 C. flour
1 1/4 tsp baking powder
1/2 tsp. salt
3/4 C. butter or margarine, softened
1 1/4 C. sugar
1/2 C. packed brown sugar
3 eggs
1 tsp. vanilla
Cinnamon filling:
1 Tbsp. sugar
1 Tbsp. cinnamon
Glaze:
1 C. powdered sugar
1-2 Tbsp. milk
1/4 tsp. vanilla
Heat oven to 350. Spray or grease the bottom only of a 9x13 pan. In a small bowl, combine flour, baking powder and salt; set aside.
In large bowl, beat butter with electric mixer until creamy. Beat in sugars. Add in eggs and vanilla until combined. On low speed, beat in dry ingredients until combined.
Spoon half the batter into pan; spread evenly. Sprinkle cinnamon-sugar mixture evenly over batter. Drop teaspoon size amounts of remaining batter over cinnamon mixture.
Bake 20-25 minutes or until golden brown and done in the middle. Cool completely,about 1 hour. In a small bowl, combine the glaze ingredients until smooth and thin enough to drizzle. Drizzle over bars, cut into bars and enjoy!
January 9, 2012
Two of my favorite things together.... HEAVEN!!
Dr. Pepper Chocolate Cake
1 1/2 C. Dr. pepper soda
1/2 C. vegetable oil or canola oil
1 stick unsalted butter (8 Tbsp.)
4 Tbsp. cocoa powder
1 1/4 C. sugar
2 C. flour
1 tsp. baking soda
2 eggs
1/2 C. buttermilk
Preheat oven to 350. Grease a 13x9 pan and set aside. Combine in a large saucepan, dr. pepper, oil, butter, and cocoa powder over medium heat. Bring to a simmer, mix well, and remove from heat. Add sugar, flour, and baking soda and mix well. In a seperate bowl, beat the eggs and buttermilk together, add a small amount of the hot batter to the egg mixture (a couple tablespoons) and mix well. Add the egg mixture to the batter and mix well.
Pour into greased pan and bake for 25 minutes or until a toothpick comes out clean.
While the cake is cooling, make the glaze.
Glaze
4 Tbsp. unsalted butter
2 Tbsp. cocoa powder
4 Tbsp. milk
2 C. powdered sugar
combine the butter, cocoa powder, and milk together in a saucepan over medium heat.
When the butter is melted and the mixture is combined, whisk in the sugar, 1/2 c. at a time, until fully incorporated and smooth. Pour over warm cake.
1 1/2 C. Dr. pepper soda
1/2 C. vegetable oil or canola oil
1 stick unsalted butter (8 Tbsp.)
4 Tbsp. cocoa powder
1 1/4 C. sugar
2 C. flour
1 tsp. baking soda
2 eggs
1/2 C. buttermilk
Preheat oven to 350. Grease a 13x9 pan and set aside. Combine in a large saucepan, dr. pepper, oil, butter, and cocoa powder over medium heat. Bring to a simmer, mix well, and remove from heat. Add sugar, flour, and baking soda and mix well. In a seperate bowl, beat the eggs and buttermilk together, add a small amount of the hot batter to the egg mixture (a couple tablespoons) and mix well. Add the egg mixture to the batter and mix well.
Pour into greased pan and bake for 25 minutes or until a toothpick comes out clean.
While the cake is cooling, make the glaze.
Glaze
4 Tbsp. unsalted butter
2 Tbsp. cocoa powder
4 Tbsp. milk
2 C. powdered sugar
combine the butter, cocoa powder, and milk together in a saucepan over medium heat.
When the butter is melted and the mixture is combined, whisk in the sugar, 1/2 c. at a time, until fully incorporated and smooth. Pour over warm cake.
January 2, 2012
Dole Pineapple Whips
There are only a few places in the world where you can get these: Disneyland, Disney World, 1 other Disney park, the Dole plantation in Hawaii, and here! So, I don't know for sure if its the actual recipe...but it's good!!
Dole Pineapple Whips
2 20 oz. cans Dole crushed pineapple with juice
2 Tbsp. lemon juice
2 Tbsp. lime juice
1/3 C. sugar
1 1/2 C. heavy whipping cream, whipped
Drain pineapple; reserve 2 tbsp. juice. Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender. Cover and blend until smooth. Pour into two 1 qt. freezer zipped bags and store bags flat in freezer. Freeze 1 1/2 hours or until slushy. Stir pineapple slush gently into whipped cream until slightly blended, in a large bowl. Return to freezer until completely frozen, about 1 hour and serve.
Dole Pineapple Whips
2 20 oz. cans Dole crushed pineapple with juice
2 Tbsp. lemon juice
2 Tbsp. lime juice
1/3 C. sugar
1 1/2 C. heavy whipping cream, whipped
Drain pineapple; reserve 2 tbsp. juice. Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender. Cover and blend until smooth. Pour into two 1 qt. freezer zipped bags and store bags flat in freezer. Freeze 1 1/2 hours or until slushy. Stir pineapple slush gently into whipped cream until slightly blended, in a large bowl. Return to freezer until completely frozen, about 1 hour and serve.
December 14, 2011
Peppermint fudge
Oh! This is heavenly! It is fudge, but it tastes like divinity! YUMMY!!
Peppermint Fudge
1 1/2 C. crushed peppermint candy
1 C. marshmallow creme
4 C. sugar
1 C. evaporated milk
1/3 C. light corn syrup
6 Tbsp. butter
2 Tbsp. honey
1/2 tsp. salt
In a medium saucepan, combine 1 C. crushed peppermint candies and marshmallow. Cook over medium heat until smooth, stirring constantly. Remove from heat. Butter the sides of a large heavy saucepan or dutch oven. Add sugar, milk, corn syrup, butter, honey, and salt. Cook over medium heat until sugar dissolves, stirring constantly. Using a pastry brush dipped in hot water, wash down any sugar crystals on sides of pan. Increase heat to medium-high and bring to a boil. Using a candy thermometer, cook syrup until it reaches soft ball stage: 234-240 degrees. To test, drop a small amount of fudge in ice water. Syrup should easily form a ball in the water, but flatten out when held in your hand. Stir in marshmallow mixture. Fill your kitchen sink with 2 inches of cold water. Place saucepan in the sink and cool to approximately 120 degrees. Using an electric mixer at medium speed, beat fudge until thickened and no longer glossy. Stir in remaining 1/2 c. peppermint candies. Pour into a buttered 8x11 inch baking pan. Cool completely and cut into 1" squares. store in an airtight container in the refrigerator.
Peppermint Fudge
1 1/2 C. crushed peppermint candy
1 C. marshmallow creme
4 C. sugar
1 C. evaporated milk
1/3 C. light corn syrup
6 Tbsp. butter
2 Tbsp. honey
1/2 tsp. salt
In a medium saucepan, combine 1 C. crushed peppermint candies and marshmallow. Cook over medium heat until smooth, stirring constantly. Remove from heat. Butter the sides of a large heavy saucepan or dutch oven. Add sugar, milk, corn syrup, butter, honey, and salt. Cook over medium heat until sugar dissolves, stirring constantly. Using a pastry brush dipped in hot water, wash down any sugar crystals on sides of pan. Increase heat to medium-high and bring to a boil. Using a candy thermometer, cook syrup until it reaches soft ball stage: 234-240 degrees. To test, drop a small amount of fudge in ice water. Syrup should easily form a ball in the water, but flatten out when held in your hand. Stir in marshmallow mixture. Fill your kitchen sink with 2 inches of cold water. Place saucepan in the sink and cool to approximately 120 degrees. Using an electric mixer at medium speed, beat fudge until thickened and no longer glossy. Stir in remaining 1/2 c. peppermint candies. Pour into a buttered 8x11 inch baking pan. Cool completely and cut into 1" squares. store in an airtight container in the refrigerator.
November 24, 2011
Tepee Treats
We made these in my daughters 5th grade class party. They turned out really cute, and the kids enjoyed it!! I got this recipe from familyfun.com
Tepee Treats
*sugar cones
*powdered sugar
*unsalted butter
*vanilla extract
*cake decorating icing
*decorative candies
*toothpicks
In a mixing bowl with an electric mixer set at low speed, mix 2 cups of sifted powdered sugar, 1/4 C. of softened, unsalted butter, and 1/2 tsp. vanilla extract until smooth and spreadable. Stir in a bit of milk, if needed.
Frost the sugar cones and place them in the freezer for a few minutes until the icing hardens.
Now use tubes of icing to draw patterns and images and glue on candies. For lodgepoles, insert toothpicks into tip of each cone.
September 7, 2011
another one from Kraftfoods.com
Smore Ice Cream Treats
9 graham crackers, broken in half(18 squares), divided
1 C. hot fudge ice cream topping, divided
2 C. mini marshmallows
2 C. chocolate ice cream, softened
Place 9 graham squares in a single layer on bottom of foil lined 9inch square pan. Spread with 1/2 C. fudge topping; sprinkle with marshmallows.
Top with layers of ice cream, remaining fudge topping and remaining graham squares; cover.
Freeze several hours or overnight. Let stand at room temperature 10 min. before cutting into squares.
9 graham crackers, broken in half(18 squares), divided
1 C. hot fudge ice cream topping, divided
2 C. mini marshmallows
2 C. chocolate ice cream, softened
Place 9 graham squares in a single layer on bottom of foil lined 9inch square pan. Spread with 1/2 C. fudge topping; sprinkle with marshmallows.
Top with layers of ice cream, remaining fudge topping and remaining graham squares; cover.
Freeze several hours or overnight. Let stand at room temperature 10 min. before cutting into squares.
June 10, 2011
Watermelon Sorbet
We usually make this each time we get a watermelon. It is good, refreshing, and fun!
1 C. water
1/2 C. sugar
4 C. watermelon chunks
1 1/2 Tbsp. lemon juice
Combine the water and sugar in a small saucepan. Bring the mixture to a boil, then simmer for 5 minutes. Pour into a 8" baking pan. Puree the watermelon in a blender, then put in with the sugar mixture. Stir in the lemon juice. Place the pan in the freezer for 1 hour. Stir; freeze for 45 minutes. Stir and then freeze through. To serve, thaw slightly, dish out and enjoy!
1 C. water
1/2 C. sugar
4 C. watermelon chunks
1 1/2 Tbsp. lemon juice
Combine the water and sugar in a small saucepan. Bring the mixture to a boil, then simmer for 5 minutes. Pour into a 8" baking pan. Puree the watermelon in a blender, then put in with the sugar mixture. Stir in the lemon juice. Place the pan in the freezer for 1 hour. Stir; freeze for 45 minutes. Stir and then freeze through. To serve, thaw slightly, dish out and enjoy!
May 15, 2011
Rich, Rich, Yum!!
Oh these brownies are good, but they are rich. Serve with a cup of milk!! This recipe is from 101 Gourmet cookies.
Triple Chocolate Fudge Brownies
1/2 C. butter
12 oz. dark (or semisweet)chocolate chips
1 C. brown sugar
3 eggs
pinch of salt
1/2 C. flour
1 C. white chocolate chips
1 1/2 C. milk chocolate chips
In a large saucepan, melt butter and dark chocolate chips on low, stirring frequently. Remove from heat and stir in sugar until well combined. Add eggs, one at a time, stirring in between. Add salt and flour and mix until no flour is seen. Fold in white chocolate chips.
Pour batter into a greased 9x13 baking dish. Bake at 350 for 24-28 minutes until middle is set. Remove from oven and place milk chocolate chips on top of brownies. let stand for 2 minutes. Spread melted chocolate until smooth. Cool completely and cut.
Triple Chocolate Fudge Brownies
1/2 C. butter
12 oz. dark (or semisweet)chocolate chips
1 C. brown sugar
3 eggs
pinch of salt
1/2 C. flour
1 C. white chocolate chips
1 1/2 C. milk chocolate chips
In a large saucepan, melt butter and dark chocolate chips on low, stirring frequently. Remove from heat and stir in sugar until well combined. Add eggs, one at a time, stirring in between. Add salt and flour and mix until no flour is seen. Fold in white chocolate chips.
Pour batter into a greased 9x13 baking dish. Bake at 350 for 24-28 minutes until middle is set. Remove from oven and place milk chocolate chips on top of brownies. let stand for 2 minutes. Spread melted chocolate until smooth. Cool completely and cut.
May 1, 2011
Easy enough for kids to make!!
Easy as Pie
1 prepared pie crust, either oreo or graham cracker
1 half gallon ice cream, softened
Whipped cream
Chocolate or caramel toppings
Maraschino cherries
Fold softened ice cream into pie crust and spread evenly.
Freeze until ice cream is solid.
Top with whipped cream, toppings and cherries as desired.
Serve and enjoy!
*We had Graham cracker crust with cookie dough ice cream... YUM!
1 prepared pie crust, either oreo or graham cracker
1 half gallon ice cream, softened
Whipped cream
Chocolate or caramel toppings
Maraschino cherries
Fold softened ice cream into pie crust and spread evenly.
Freeze until ice cream is solid.
Top with whipped cream, toppings and cherries as desired.
Serve and enjoy!
*We had Graham cracker crust with cookie dough ice cream... YUM!
April 3, 2011
Homemade Chocolate Ice Cream
We're hoping for warmer weather.... so why not make some homemade ice cream today? It goes great with April snow!??
Homemade Chocolate Ice Cream (AKA... frosties)
1 large carton Cool Whip
1/2 Gallon chocolate milk (whole, not reduced fat)
2 cans sweetened condensed milk
Mix ingredients together. Pour into an ice cream freezer and make according to manufacturer's instructions. YUMMY!!
Homemade Chocolate Ice Cream (AKA... frosties)
1 large carton Cool Whip
1/2 Gallon chocolate milk (whole, not reduced fat)
2 cans sweetened condensed milk
Mix ingredients together. Pour into an ice cream freezer and make according to manufacturer's instructions. YUMMY!!
March 9, 2011
Great for St. Patricks day! or Anytime!
McDonald's Shamrock Shakes
2 C. Vanilla ice cream
1 C. milk
1/4 C. half and half
1/4 tsp. mint extract
8 drops green food coloring
Mix all ingredients on high spped until smooth. Stop and scrape down sides if necessary.
2 C. Vanilla ice cream
1 C. milk
1/4 C. half and half
1/4 tsp. mint extract
8 drops green food coloring
Mix all ingredients on high spped until smooth. Stop and scrape down sides if necessary.
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