Food Art Friday for December 26th


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Chocolate Passion Bowl

So while this recipe technically came from a book, one of my best friends & the best budding freelance bakers I know made it for our Christmas party last year and it killed!

From Simply Stunning Holiday Desserts
Makes 16 2/3 c. Servings


3 c. cold milk 2 pkg. Chocolate flavor instant pudding (4 svg. size)
8 oz. Cool Whip French Vanilla, thawed & divided 5½ c. 1″ brownie cubes
1 pt. raspberries


  1. Ahead of time, bake a batch of brownies in a 9″ square dish.  Once cooled and cut into 1″ cubes you should have enough for the brownie layer here.
  2. Beat milk & dry pudding mixes in large bowl with wire whisk 2 minutes or until blended.
  3. Gently stir in 1 c. of the whipped topping.
  4. Place half of the brownies in a 2 qt. serving bowl; top with layers of half each of the pudding mixture, remaining whipped topping, & raspberries.  Repeat all layers.
  5. Refrigerate at least 1 hour.  Store leftovers in refrigerator.

Chef’s Note: If desired, use Baker’s One Bowl Brownies to bake a 13×9″ brownie batch.  Cut enough of the brownies into 1″ cubes to measure for this recipe.  Reserve remaining brownies for snacking!

Food Art Friday for December 5th

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This is the last Food Art image I have!  If you’ve seen more and want to see this weekly feature continue, please forward your original or food art or found food art photos to!

Huevos Doritos

Submitted by SweetIrony!
Serves 1


1 small bag Nacho Cheese Doritos 2-3 eggs
Shredded Cheddar cheese Taco Sauce


  1. Scramble two or three eggs.  Crush the Doritos up just a little, & put on the plate.  
  2. Put scrambled eggs over the top of the Doritos.  Add shredded cheddar over the top, to taste.  
  3. Top with your favorite taco sauce.  Eat.

Chef’s Note: It might sound kind of trashy, but good is good.  Taco Bell mild sauce works REALLY WELL.