Category Archives: Dessert

JELL-O Ween Poke Brownies

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Submitted by Trish
Yields 32

Ingredients

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

Directions

  1. 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.
  2. 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. 
  3. 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”.
  4. Refrigerate for 1 hour or until ready to serve.  Cut into 2″ squares.  Cut each square diagonally into triangles.

Tante Gilberte’s Oatmeal Cookies

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Submitted by Tyler Patton

Ingredients

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

Directions

  1. Cream the butter & sugars.  Add the eggs & vanilla.  Combine the dry ingredients & stir into creamed mixture.  
  2. Sprinkle in chocolate chips.  Shape the cookies into little round balls & place onto a greased pan.
  3. Bake at 350°F for 10-12 minutes.

Happy Four Twenty

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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.

Peanut Butter Balls

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Submitted by AnyasMom
Serves 6-8

Ingredients

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

Directions

  1. Mix all ingredients together slowly in order above except for the chocolate chips & bakers’ wax.  Roll into small balls & chill at least 6 hours.
  2. Melt semi-sweet chocolate chips and wax.  Mix well.  Use a spoon & toothpick to dip balls into chocolate.  
  3. Place on a cookie sheet covered with wax paper.  Let cool/dry, then enjoy.  Keep refrigerated for best taste.

Low Carb Tiramisu

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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

Cake Directions

  1. Preheat oven to 375°F.
  2. 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.
  3. Bake at 375°F for 14-16 minutes or until cakes springs back when lightly touched in the center.
  4. In a 1 c. measure, combine coffee & 1 Tbsp. Splenda; mix well. Drizzle this over the warm cake. Cool completely.

Topping Directions

  1. In a large bowl beat the cheese until smooth & creamy. Beat in Splenda & rum extract. 
  2. In a large bowl, beat the cream until stiff peaks form; fold into cheese mixture until combined. 
  3. Spread evenly over cooled cake. Cover & chill at least 4 hours or overnight. To serve, cut into squares. Store in the refrigerator.