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 Dessert, Pastries
Friday Oct 31, 2008
Submitted by Trish
Yields 32
| 19.8 oz. brownie mix |
|
1½ c. cold milk |
| 1 package (4 serving size) JELL-O Vanilla Flavor Instant Pudding |
|
red food coloring |
| yellow food coloring |
|
|
Prepare & bake brownie mix as directed on the package for 8″ or 9″ square baking pan. Remove from the oven. Immediately use round handle of a wooden spoon to poke holes at 1″ intervals down through the brownies to the pan.
Pour cold milk into a large bowl. Add the pudding mix. Beat with a wire whisk for 2 minutes. Stir in a few drops of each color food coloring to tint the mixture orange. Quickly pour about ½ of the thin pudding evenly over the warm brownies & into the holes. Let remaining pudding mixture stand to thicken slightly. Spread the remaining pudding over top of the brownies to “frost”.
Refrigerate for 1 hour or until ready to serve. Cut into 2″ squares. Cut each square diagonally into triangles.
Posted by Trish | Under Cookies, Dessert
Saturday Aug 30, 2008
Submitted by Tyler Patton
| 1 c. butter |
|
2 eggs |
| 1 ¼ c. brown sugar |
|
1 ¼ c. flour |
| ½ tsp vanilla |
|
1 tsp baking soda |
| ½ tsp cinnamon |
|
1/3 tsp salt |
| 3 c. oatmeal |
|
chocolate chips |
Cream the butter & sugars. Add the eggs & vanilla. Combine the dry ingredients & stir into creamed mixture. Sprinkle in chocolate chips. Shape the cookies into little round balls & place onto a greased pan.
Bake at 350°F for 10-12 minutes.
Enjoy!
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.
