Posted by michele343 | Filed under Blogging, Desert, sayings
Stress and dessert
26 Friday Apr 2013
26 Friday Apr 2013
25 Thursday Apr 2013
25 Thursday Apr 2013
18 Thursday Apr 2013
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.
18 Thursday Apr 2013
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.
18 Thursday Apr 2013
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!
18 Thursday Apr 2013
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.
18 Thursday Apr 2013
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.
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09 Tuesday Apr 2013
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!
08 Monday Apr 2013