Posted by michele343 | Filed under Blogging, Desert, sayings
Stress and dessert
26 Friday Apr 2013
Category Archives: Desert
Upside Down Cinnamon Apple Coffee Cake
25 Thursday Apr 2013
Upside Down Cinnamon Apple Coffee Cake ~ Easy Recipe Made With Pillsbury Cinnamon Rolls!
This recipe is so easy to make! By the time your oven has preheated you are ready to put the coffee cake into the oven. Nice and gooey with plenty of pecans and apples it’s just as good re heated in the microwave. A GREATSunday morning breakfast, perfect breakfast to serve out of town guests and to serve at your next brunch.
Upside-Down Cinnamon Apple Coffee Cake Recipe
Ingredients
1-1/2 cups apples, chopped and peeled
1 can (12.4 ounce) Pillsbury cinnamon rolls with icing
1/2 cup pecan halves or pieces
2 tablespoons butter, melted
1/3 cup packed brown sugar
2 tablespoons corn syrup
Directions
Heat oven to 350 degrees. Spray 9-inch glass pie plate with cooking spray. Spread 1 cup of the apples in pie plate.
Separate dough into 8 rolls. Cut each roll into quarters; place in large bowl. Add remaining 1/2 cup apples and pecans.
In small bowl, mix butter, brown sugar and corn syrup until well blended. Add brown sugar mixture to dough mixture; toss gently to combine. Spoon mixture over apples in pan.
Bake 28 to 38 minutes or until deep golden brown. Cool 5 minutes. Invert onto serving platter.
Remove lid from icing. Microwave icing on high 10 to 15 seconds or until drizzling consistency. Drizzle over warm coffee cake. Serve warm. Serves 8- This recipe from the Pillsbury Spring Brunch Magazine 2010
Fudge Brownie Pie
25 Thursday Apr 2013
CHOCOLATE ORANGE FUDGE
18 Thursday Apr 2013
CHOCOLATE ORANGE FUDGE
Ingredients
2 1/2 cups semi-sweet chocolate chips
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1/2 cup chopped macadamia nuts, almonds or pecans (optional)
2 teaspoons finely shredded orange peel
Ingredients
2 1/2 cups semi-sweet chocolate chips
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1/2 cup chopped macadamia nuts, almonds or pecans (optional)
2 teaspoons finely shredded orange peel
Instructions
LINE 8-inch square pan with wax paper, extending paper over edges of pan.
MELT chocolate chips with sweetened condensed milk in medium saucepan. Remove from heat. Stir in nuts and orange peel. Pour into prepared pan. Cool slightly.
CHILL 2 hours or until firm. Remove from pan by lifting edges of wax paper; peel off paper. Cut into diamonds or squares.
Cheesecake Crescent Rolls
18 Thursday Apr 2013
Cheesecake Crescent Rolls
2 cans of Pillsbury Crescent rolls
2 (8oz each) package cream cheese, softened
1 1/2 tsp vanilla
1/4 cup butter, melted
cinnamon
sugar
2 cans of Pillsbury Crescent rolls
2 (8oz each) package cream cheese, softened
1 1/2 tsp vanilla
1/4 cup butter, melted
cinnamon
sugar
Unroll and spread 1 of the cans of crescent rolls on the bottom of a 9 x 13 baking dish (or 8 x 8 if you want to cut the recipe in half). Combine softened cream cheese, 1 cup sugar, and vanilla. Spread over crescent roll layer. Unroll and layer remaining crescent rolls over cream cheese layer. Melt your butter and spread over top of crescent rolls. Sprinkle generously with cinnamon and sugar.
Bake for 20-30 minutes in 350 degree oven until bubbly and slightly browned. Drizzle with a little honey if you like. Let cool a bit, slice and eat.
Slow Cooker Chocolate Pudding Cake!
18 Thursday Apr 2013
Slow Cooker Chocolate Pudding Cake!
Chocolate Pudding Cake:
1 box chocolate cake mix, any kind you prefer
1 pkg. instant chocolate pudding mix
4 eggs, beaten
2 cups sour cream
3/4 cups oil
1 1/2 cups water ( I used Sprite, we always substitute the water with Sprite or ginger ale)
1 (6 oz.) pkg chocolate chips
Chocolate Pudding Cake:
1 box chocolate cake mix, any kind you prefer
1 pkg. instant chocolate pudding mix
4 eggs, beaten
2 cups sour cream
3/4 cups oil
1 1/2 cups water ( I used Sprite, we always substitute the water with Sprite or ginger ale)
1 (6 oz.) pkg chocolate chips
Mix all of the cake ingredients together in a bowl. Spray the slow cooker really well with nonstick cooking spray. Pour cake mixture in the slow cooker and set on low. Cook for 5-6 hours depending on how fast your slow cooker cooks. The newer ones cook at a littler higher temperatures and mine was done in 5 hours. Try not to lift the lid of the slow cooker while cooking as this lets the heat escape and slows down the cooking process.
Chocolate Sauce:
2 cups sugar
3/4 cup cocoa powder
4 Tbs. flour
2 cups milk
4 Tbs. butter
1 tsp vanilla
dash of salt
To make the chocolate sauce, mix the dry ingredients together in a bowl. In a pan, mix the milk, butter and vanilla until butter is melted. Add in the dry ingredients and bring to a boil, whisking constantly until the sauce thickens. Turn to low to keep warm. If the sauce is a little too thick before serving, drop about a tablespoon of butter into it and whisk. Don’t heat it back to boiling but just warm it
To assemble, place a piece of the warm cake in a bowl, top with a scoop of vanilla ice cream, top that with the chocolate sauce, whipped cream and a cherry! Chocolate Pudding Cake!
Homemade Strawberry Ice-Cream Printable Recipe
18 Thursday Apr 2013
Homemade Strawberry Ice-Cream Printable Recipe
http://myhoneysplace.com/homemade-strawberry-ice-cream-printable-recipe/
Ingredients
3 cups thickened cream
1 tsp vanilla essence
5 egg yolks
2/3 cup granulated sugar
8 oz. chopped ripe strawberries
2 tbs granulated sugar
http://myhoneysplace.com/homemade-strawberry-ice-cream-printable-recipe/
Ingredients
3 cups thickened cream
1 tsp vanilla essence
5 egg yolks
2/3 cup granulated sugar
8 oz. chopped ripe strawberries
2 tbs granulated sugar
Instructions
Chill a 1.25L (5-cup) capacity metal loaf pan in the freezer. Place cream in a saucepan. Add vanilla essence. Bring to the boil. Set aside for 5 minutes to cool slightly.
Use a balloon whisk to beat egg yolks and sugar in a bowl until thick and pale, and a ribbon trail forms when the whisk is lifted. This traps air into the mixture, giving the ice-cream a light texture. Whisk in the cream mixture.
Pour into a clean saucepan. Cook over low heat, stirring constantly with a flat-edged wooden spoon, for 20 minutes or until custard coats the back of the spoon and leaves a trail when you run your finger through it.
Transfer the mixture to a medium heatproof bowl. Cover the surface of the custard with plastic wrap to prevent a skin forming. Set aside for 30 minutes to cool. Place in the fridge for 2 hours to chill.
Pour the custard into the chilled loaf pan. Cover with foil and place in the freezer for 6 hours or until it’s almost set. Use a metal spoon to roughly break up the ice-cream. Transfer the ice-cream to a large bowl.
Meanwhile, combine strawberries and 2 tbs granulated sugar in a bowl. Set aside, stirring occasionally, for 4 hours to macerate. Use a stick blender to blend until almost smooth.
Use an electric beater to beat the strawberry puree into the half-frozen ice-cream for 3 minutes or until smooth and pale. This breaks up the ice crystals and gives the ice-cream a smooth texture. Return to the loaf pan. Cover with foil and freeze for 4 hours or until firm.
OLD FASHIONED SOUTHERN TEA CAKES
18 Thursday Apr 2013
OLD FASHIONED SOUTHERN TEA CAKES
2 1/2 c. sifted plain flour
1/4 tsp. salt
2 tsp. baking powder
1/2 c. butter
1 c. sugar
2 eggs, beaten
1/2 tsp. vanilla
1 tbsp. milk
2 1/2 c. sifted plain flour
1/4 tsp. salt
2 tsp. baking powder
1/2 c. butter
1 c. sugar
2 eggs, beaten
1/2 tsp. vanilla
1 tbsp. milk
Sift flour, salt, baking powder together. Cream butter, sugar, eggs together. Add vanilla, milk and dry ingredients. Blend well. Place dough on lightly floured board, sprinkle flour over dough and roll to 1/2 inch thick. Cut with cookie cutter. Place on cookie sheet. Bake at 350 degrees to 375 degrees for 12 to 15 minutes.
Some content on this page was disabled on June 11, 2020 as a result of a DMCA takedown notice from Lana Stuart. You can learn more about the DMCA here:
Chocolate Lasagna
09 Tuesday Apr 2013
Chocolate Lasagna
You will begin with the crust which consists of crushed Oreos mixed with a little butter. You will want to use regular Oreos versus the Double Stuff variety and you’ll need all 36 cookies that come in a typical package of Oreos (minus the 1 or 2 or 3 that you are obligated to sample before crushing them…).
After pressing the cookie/butter mixture into a 9 x 13 inch baking pan, you’ll get working on the layers! What I love about this recipe is that the layers are actually quite light. Maybe not in calories, but this dessert will NOT sit in your stomach like a brick like some desserts!
The first layer is a white layer which consists of cream cheese that you’ve whipped until fluffy, sugar, a little milk, and some Cool Whip. Not whipped cream, Cool Whip! Once that’s spread over the chocolate-y Oreo crust, you’ll prep the chocolate layer!
The chocolate layer is simply chocolate pudding. Seriously, how easy is that? You will need two boxes of chocolate instant pudding. Make sure it’s instant pudding guys, and not the cook and serve variety. I didn’t realize that I had bought the cook and serve kind, so I sat there whisking and whisking…. and whisking the mixture waiting for it to thicken up and it never did. Then I realized what I had done and had to make an emergency trip to the grocery store to buy instant pudding!
At any rate, once the pudding has thickened up a bit, you’ll spread it over the white layer. Yum yum. At this point, let it rest for about five minutes before continuing on to the next step.
The very last layer is simply a little more Cool Whip that you’ll spread over the top. Because this is Chocolate Lasagna, I figured I’d throw in just a bit more chocolate to complete the experience of Chocolate Lasagna, so I sprinkled a bunch of mini chocolate chips on top. It was the perfect addition!
If you’re familiar with the Chocolate Lasagna that Olive Garden serves (served? I hear they no longer sell it), this is nothing like it. Their layers were more cake-like while this Chocolate Lasagna is just light and fluffy layers of pudding, and Cool Whip with a little cream cheese mixed in.
We really loved this Chocolate Lasagna. Each layer complimented the next just perfectly! And, it makes a big 9 x 13 inch pan so that you will have plenty for sharing. Oh, and did I mention that it’s a no-bake treat? I love it when I come across a fantastic treat that requires no oven! Enjoy!
INGREDIENTS
- 1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies
- 6 Tablespoon butter, melted
- 1- 8 ounce package cream cheese, softened
- 1/4 cup granulated sugar
- 2 Tablespoons cold milk
- 1- 12 ounce tub Cool Whip, divided
- 2 – 3.9 ounce packages Chocolate Instant Pudding.
- 3 1/4 cups cold milk
- 1 and 1/2 cups mini chocolate chips
DIRECTIONS
- Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.
- Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
- Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
- In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
- Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.
S’MORES IN A JAR
08 Monday Apr 2013
GRAB THE SPOON! FAST! BROWNIE S’MORES IN A JAR! ♥
IT DOESN’T REALLY GET ANY BETTER THAN THIS!!! GRAHAM CRACKER CRUST, BROWNIES IN THE MIDDLE AND TOASTY MARSHMALLOWS ON TOP…ALL BAKED IN A JAR SO YOU CAN HAVE THE WHOLE THING TO YOURSELF!!!
PREPARE CRUST:
MIX
made 3 16-ounce mason jar cakes
for crust:
1 1/2 cups graham cracker crumbs
1/2 stick butter
pinch of salt
Preheat oven to 350 degrees.
Melt butter and mix in graham crumbs and salt. Mix until moistened. Divide between the jars and press down with a handle of a spatula!
Brownie: I used a Pillsbury box mix prepared according to the package. Divide between jars on top of the crust. Place mason jars in a pyrex dish filled with a few inches of water.
Bake at 350 for 25-30 minutes until cooked.
Stuff each jar with marshmallows and return entire pan to oven on broil. Cook just until mallows are nice and toasty!!!!!
MIX
made 3 16-ounce mason jar cakes
for crust:
1 1/2 cups graham cracker crumbs
1/2 stick butter
pinch of salt
Preheat oven to 350 degrees.
Melt butter and mix in graham crumbs and salt. Mix until moistened. Divide between the jars and press down with a handle of a spatula!
Brownie: I used a Pillsbury box mix prepared according to the package. Divide between jars on top of the crust. Place mason jars in a pyrex dish filled with a few inches of water.
Bake at 350 for 25-30 minutes until cooked.
Stuff each jar with marshmallows and return entire pan to oven on broil. Cook just until mallows are nice and toasty!!!!!
Time To Unpack 
