Posted by Trish | Under Confections, Dessert
Monday Dec 15, 2008
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!
Posted by Trish | Under Confections, Dessert, Snacks
Sunday Apr 20, 2008
Alright you askewbies… considering that we all come from a community based on the stoner humor of Jay & Silent bob, it’s appropriate that I did some googling to share these recipes with you.
I’m not going to “reprint” them here, just links. And I have no idea how accurate they are, but I have on good authority that they’re not going to lead you entirely astray.
First, you have to make the butter.
Then you can make some rice krispy treats.
For the chocolate lover, fudge or caramel might be in order.
Posted by Trish | Under Confections, Dessert
Sunday Apr 6, 2008
Submitted by AnyasMom
Serves 6-8
| 2 sticks of margarine or butter |
|
1 1/3 c. crunchy peanut butter |
| 1lb. powdered sugar |
|
1 c. graham cracker crumbs, finely crushed |
| 1-2 pkg. semi-sweet chocolate chips |
|
¼lb. paraffin/bakers wax |
Mix all ingredients together slowly in order above except for the chocolate chips & bakers’ wax. Roll into small balls & chill at least 6 hours.
Melt semi-sweet chocolate chips and wax. Mix well. Use a spoon & toothpick to dip balls into chocolate. Place on a cookie sheet covered with wax paper. Let cool/dry, then enjoy. Keep refrigerated for best taste.
Posted by Trish | Under Confections, Dessert, Downlow
Saturday Mar 29, 2008
Submitted by Carli
Yields 18 Squares
6 Carbs per Square
Cake Ingredients
| ¼ c. butter |
|
¼ c. heavy cream |
| 2 large eggs |
|
¾ Splenda |
| ½ c. full-fat soy flour |
|
1 tsp baking powder |
| ¼ c. whole wheat or oat flour |
|
½ tsp vanilla extract |
| ¾ c. coffee |
|
1 tbsp Splenda |
Topping Ingredients
| 16 oz. cream cheese |
|
1/3 c. Splenda |
| ½ rum extract |
|
2 c. heavy cream, whipped stiff |
Preheat oven to 375°F.
Spray a 13″x9″ pan with a non-stick cooking spray. In a small pan, heat the butter & cream until steaming hot. In a large bowl, beat eggs at high speed until light in color (don’t underbeat — they should become a pale lemony color.) Gradually beat in the ¾ c. Splenda & beat for 2 minutes. Lightly spoon the soy flour into a measuring cup & level off. Add wheat or oat flour, baking powder, salt, vanilla & hot cream mixture. Beat at low speed until smooth; pour into prepared pan.
Bake at 375°F for 14-16 minutes or until cakes springs back when lightly touched in the center.
In a 1 c. measure, combine coffee & 1 Tbsp. Splenda; mix well. Drizzle this over the warm cake. Cool completely.
To make toping: In a large bowl beat the cheese until smooth & creamy. Beat in Splenda & rum extract. In a large bowl, beat the cream until stiff peaks form; fold into cheese mixture until combined. Spread evenly over cooled cake. Cover & chill at least 4 hours or overnight. To serve, cut into squares. Store in the refrigerator.
Posted by Trish | Under Confections, Dessert
Saturday Mar 29, 2008
Submitted by Trish
Servings 6-8
| 15 oz. Solid-Pack Pumpkin |
|
12 oz. evaporated milk |
| ¾ c. sugar |
|
½ c. biscuit/baking mix |
| 2 eggs, beaten |
|
2 tbsp butter or margarine, melted |
| 1½ tsp Pumpkin Pie Spice |
|
2 tsp vanilla extract |
| whipped cream |
|
|
1. In a large bowl, combine all ingredients except whipped topping. Transfer to a slow cooker coated with nonstick cooking spray. Cover & cook on low for 6-7 hours or until a thermometer reads 160°F. Serve in bowls with whipped topping, if desired.
