Grandma & Katie's Frozen Dessert

photo: myrecipes.com

Refreshing during the summer, or any time of year, this tasty treat can be made ahead of time.

Ingredients:

• 1/2 cup creamy peanut butter
• 1/2 cup light corn syrup
• 2 cups crispy rice cereal
• 2 cups chocolate-flavored crispy rice cereal
• 1/2 gal. vanilla ice cream, softened
• 1/2 to 1 cup Spanish peanuts, coarsely chopped
• Garnish: chocolate syrup

Instructions:

Blend together peanut butter and corn syrup in a large bowl. Add cereals; stir until coated.

Press into the bottom of an ungreased 13"x9" baking pan. Spread ice cream over cereal mixture; sprinkle with peanuts. Swirl chocolate syrup over top; if desired.

Cover with aluminum foil; freeze at least 4 hours before serving. Cut into squares to serve.



source: http://www.myrecipes.com/recipe/grandma-katies-frozen-dessert-00420000008781/

Pistachio Pudding Bars

 photo: inspiringcreationsblog.com

Pistachio Pudding Bars


Crust

• 1 cup butter (room temp)
• 2 cups flour
• 1/2 cup powdered sugar
• 3/4 cup chopped nuts (i used walnuts, but you could use pistachios)
• 1 tsp vanilla.

In a mixing bowl, cream butter and sugar and then add flour and remanning ingredients. Dough will be crumbly.  Press into a 9 X 13 baking dish and bake at 350* for 15 minutes or until it starts to get golden brown around the edges.

Let Cool


Cream Cheese filling

• 8 oz softened cream cheese
• 1/2 cup powdered sugar
• 1 tsp vanilla
• 3 cups cool whip

In mixing bowl, mix cream cheese with powdered sugar until smooth and creamy. Add in vanilla.  Then carefully fold in cool whip until incorporated.  Spread layer over cooled crust.

Pistachio Pudding

• 2 small boxes of instant pistachio pudding
• 2 cups cream
• 2 cups milk

In mixing bowl combine all ingredients and whip until thick.  You may have to put in fridge for a couple of minutes to thicken.  When it has thickened, spread over cream cheese filling.

Let sit in refrigerator to set up for a few hours. 

I like to serve mine with homemade whipped cream.  Or you can top it with cool whip. 
Garnish with chopped nuts!






Source: http://www.inspiringcreationsblog.com/2011/03/food-for-thought-tuesday-pistachio.html

Chocolate and Coconut Cream Pie Bars

photo: bsrecipe.blogspot.ca

Chocolate and Coconut Cream Pie Bars

Ingredients for the Crust:

• 1 cup butter
• 2 cups all purpose flour
• 1/2 cup powdered sugar

Directions for the Crust:

1. Preheat oven to 350. Cover a 9x13 pan with parchment paper. Set aside.
2. Cut the butter into the flour and powdered sugar. Press into the prepared baking dish (I used a food processor, about 6 pulses). Bake 18-22 minutes or until light brown. Set on a wire rack to cool.

Ingredients for the Ganache:

• 3/8 cup heavy cream
• 6 ounces semisweet chocolate
• Toasted coconut (I always toast mine on the stove over medium low heat), however much you want

Directions for the Ganache:

1. Heat heavy cream in a sauce pan over the stove until it bubbles on the edge but DOES NOT boil. Pour over chocolate chips. Let set for about 1-2 minutes. Stir until smooth.
2. Spread over the cooled crust. Top with toasted coconut

Ingredients for the Coconut Cream Filling:

• 6 cups heavy whipping cream
• 6 egg yolks
• 1 1/2 cups sugar
• 2/3 cup cornstarch
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons coconut extract

Directions for the Coconut Cream Filling:

1. In a medium saucepan, combine heavy whipping cream, egg yolks, sugar, cornstarch, and salt. Bring to a boil over medium-low heat, stirring constantly. Mixture will become very thick (if you over cook it, it will turn into a curdled mess. If you undercook it, it will be runny ... happy balance).
2. Add the coconut extract (I also added some coconut latte flavoring that Starbucks uses ... if you just ask them for some they will sell some of it for basically nothing. This stuff is delicious and adds more coconut flavor without that extracty taste).
3. Pour over the cooled ganache.

Ingredients for the Whipping Cream (or you can use cool whip or regular homemade whipping cream if you are going to serve this right away):

• 2 cups heavy whipping cream
• 1 tablespoon cold water (for stabilizing)
• 1 teaspoon gelatin (for stabilizing)
• 3-4 tablespoons powdered sugar
• 1/2 cup coconut, toasted

Directions for the Whipping Cream:

1. Put 1 tablespoon cold water in a small bowl and sprinkle the gelatin evenly over the top. Let it soften for 2 minutes before microwaving it for 30 seconds and whisking to dissolve the gelatin.
2. Whisk heavy cream and powdered sugar together in a chilled bowl until it forms stiff peaks, stopping to add the gelatin mixture about halfway through.
3. Dollop the cream over your bars and gently spread around. Sprinkle with toasted coconut.
4. Chill in the refrigerator for 2-4 hours to let everything set up.





Source: http://bsrecipe.blogspot.ca/2012/04/chocolate-and-coconut-cream-pie-bars.html

Heavenly Pie ( Lemon Meringue Reversed)

 photo: food.com

Heavenly Pie ( Lemon Meringue Reversed)

Ingredients:

• 1 cup sugar
• 1/4 teaspoon cream of tartar
• 4 egg whites, beaten till stiff not dry
• 4 egg yolks, slightly beaten
• 1/2 cup sugar
• 3 tablespoons lemon juice
• 1 tablespoon lemon zest, grated
• 1 pint heavy cream, whipped

Instructions:

1. Sift together 1 cup sugar and 1/4 teaspoon cream of tartar.
2. In a large grease-free mixing bowl beat the egg whites at a slow steady speed. When they are foamy gradually add the cream of tartar and sugar mixture. When the meringue begins to form soft peaks, increase to a moderate beating speed.
3. Beat another 5 minutes, until the meringue is thick, but still glossy, and forms peaks when the beaters are lifted.
4. Line a well greased 9 or 10 inch pie pan with meringue mixture to form a pie crust.
5. Bake for 1 hour at 225 degrees.
6. Stir in 1/2 cup sugar to egg yolks with lemon juice and zest, cook in double boiler (or Micro) until very thick about 8-10 minutes.
7. Cool.
8. Combine 1/2 whipped cream with Lemon egg mixture and fill meringue shell, chill 24 hours.
9. Cover with remaining whipped cream.
10. Serve AWAY!

source: http://www.food.com/recipe/heavenly-pie-lemon-meringue-reversed-50613

Cream Cheese Brownies

photo: tasteofhome.com

Cream cheese lends itself to a moist and chewy brownie bar that's finger-lickin' good!


Ingredients:

• 2 packages (8 ounces each) cream cheese, softened
• 2 cups sugar, divided
• 3 tablespoons milk
• 1 cup butter, softened
• 2/3 cup instant hot cocoa mix
• 4 eggs
• 2 teaspoons vanilla extract
• 1-1/2 cups all-purpose flour
• 1 cup chopped nuts

Instructions:

1. In a small bowl, beat the cream cheese, 1/2 cup sugar and milk until fluffy; set aside. In a large bowl, cream the butter, cocoa mix and remaining sugar until light and fluffy. Beat in eggs and vanilla. Stir in flour and nuts and mix well.
2. Pour half into a greased 13-in. x 9-in. baking pan. Spread with the cream cheese mixture. Top with remaining batter. Cut through batter with a knife to swirl the cream cheese.
3. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars. Yield: 2-1/2 dozen. 

original recipe: http://www.tasteofhome.com/Recipes/Cream-Cheese-Brownies

Orangesicle Mousse Dessert

photo: pillsburybaking.com

Orangesicle Mousse Dessert

Ingredients:

• Crisco® Original No-Stick Cooking Spray
• 1 package Pillsbury® Orangesicle Orange Crème Flavored Cookie Mix
• 1 cup quick oats
• 1/2 cup butter, softened
• 1 large egg
• 2 (4 serving size) packages orange flavored gelatin
• 1 1/2 cups boiling water
• 1 can Pillsbury® Creamy Supreme® Orangesicle Orange Crème Flavored Frosting, divided
• 2 (8 oz.) packages cream cheese, softened
• 1 1/2 cups heavy cream
• 1 (11 oz.) can mandarin oranges, drained

Instructions:

1. HEAT oven to 375°F. Coat 13 x 9-inch baking pan with no-stick cooking spray. Combine cookie mix, oats, butter and egg in large bowl. Press lightly into prepared pan. Bake 17 to 19 minutes or just until edges begin to brown. Remove from oven. Cool completely on wire rack.
2. WHISK orange gelatin and water in large bowl for 2 minutes. Beat in cream cheese on low speed with electric mixer until blended. Reserve 3 tablespoons frosting for topping. Whisk remaining frosting into orange filling until smooth. Chill 30 minutes.
3. BEAT heavy cream and 3 tablespoons frosting in large bowl until stiff peaks form. Chill. Stir chilled orange filling. Pour over cookie crust. Chill 1 hour or until filling has hardened. Spread whipped cream evenly over orange filling. Arrange oranges on top of whipped cream. Cut into 24 bars. Chill until ready to serve.

Source: http://www.pillsburybaking.com/recipes/details/7126

Strawberry-Lemon Shortbread Bars

photo: myrecipes.com

Bar cookies go glam in this sweet-tart shortbread bar treat. Cut the bars into single-serving sizes and top with a dollop of whipped cream and a sliced strawberry for top-notch presentation.

Strawberry-Lemon Shortbread Bars

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup powdered sugar
• 3/4 teaspoon lemon zest, divided
• 3/4 cup cold butter
• 2 (8-oz.) packages cream cheese, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tablespoon fresh lemon juice
• 1 cup strawberry preserves
• Garnishes: sweetened whipped cream, fresh strawberry slices

Instructions:

1. Preheat oven to 350°. Stir together flour, powdered sugar, and 1/2 tsp. lemon zest in a medium bowl; cut in butter with a pastry blender until crumbly. Press mixture onto bottom of a lightly greased 13- x 9-inch pan.

2. Bake at 350° for 20 to 22 minutes or until lightly browned.

3. Meanwhile, beat cream cheese and granulated sugar with an electric mixer until smooth. Add eggs, 1 at a time, and beat just until blended after each addition. Stir in fresh lemon juice and remaining 1/4 tsp. lemon zest, beating well.

4. Spread preserves over shortbread. Pour cream cheese mixture over preserves, spreading to edges. Bake 28 to 32 more minutes or until set. Let cool 1 hour on a wire rack. Cover and chill 4 to 8 hours. Cut into bars; garnish, if desired.



Note:
Refrigerate leftovers. Store them in an airtight container up to 2 days.


Source: http://www.myrecipes.com/recipe/strawberry-lemon-shortbread-50400000111518/

Kahlua Ice Cream Pie

Kahlua Ice Cream Pie

Ingredients:

• 9 ounces Chocolate wafer cookies
• 1/2 cup Unsalted butter — melted
• 10 tablespoons Kahlua — divided
• 1 teaspoon Espresso powder
• 3 ounces Semi-sweet chocolate — choped
• 1 tablespoon Unsalted butter
• 1 pint Ice cream; vanilla, coffee ,or chocolate chip
• 1 pint Chocolate ice cream
• 3/4 cup Whipped cream

Instructions:

1. In food processor, place half of cookies, breaking into pieces. Process to make fine crumbs. Repeat with remaining cookies. Add 1/2 cup melted butter and process with on-off pulses, just to blend. Press crumbs evenly onto bottom and up side of 9″ pie plate.
2. Press crumbs evenly to rim. Bake at 325~ for 10 minutes. Cool completely.
3. In small saucepan, heat 6 tbls Kahlua and espresso powder over low heat until warmed and powder is dissolved. Stir in chocolate and 1 tbls butter and stir until melted and smooth. Cool completely. Transfer vanilla ice cream to electric mixer bowl and allow to soften slightly. Add 2 tbls Kahlua and beat on low speed to blend. Spread over bottom of cooled crust and freeze until firm. Spread cooled chocolate mixture over ice cream in plate.
4. Freeze until firm. Transfer chocolate ice cream to mixer bowl; blend in remaining 2 tbls Kahlua as above.
5. Spread chocolate ice cream over sauce in pie. Freeze until firm. To serve, pipe decorative border of whipped cream around inside edge of pie.

Number of servings: 8

Orange Dream Layered Squares

Here is a fun recipe that has many flavor options if you are willing to experiment. You can easily change the flavor of this dessert by substituting another flavor of Jell-O gelatin for the orange. Depending on the flavor you may not have to change the orange juice. However, you can try using apple juice, cherry juice, lemonade and other options to complement your gelatin flavor. You can also change the instant pudding flavor to French vanilla, cheesecake, banana or chocolate.

Ingredients:

• 6 HONEY MAID Honey Grahams, finely crushed (about 1 cup)
• 2 Tbsp. butter, melted
• 1/2 cup orange juice
• 1 pkg. (3 oz.) JELL-O Orange Flavor Gelatin
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened, divided
• 1 tub (8 oz.) thawed COOL WHIP Whipped Topping, divided
• 1/2 cup cold milk
• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 1 tsp. orange zest

Instructions:

1. MIX graham crumbs and butter; press onto bottom of 8-inch square pan. Refrigerate until ready to use.
2. MICROWAVE juice in microwaveable measuring cup on HIGH 1 min. Add to gelatin mix in small bowl; stir 2 min. until completely dissolved. Gradually add to half the cream cheese in medium bowl, beating with mixer after each addition until blended. Whisk in 1 cup COOL WHIP; spread over crust. Freeze while preparing next layer.
3. BEAT remaining cream cheese and milk in separate medium bowl until blended. Add dry pudding mix; beat 2 min. Stir in remaining COOL WHIP and zest; spread over gelatin layer. Refrigerate 3 hours.

Preparation time: 30 minute(s)

Cooling time: 3 hour(s)

Number of servings (yield): 9


Source: http://allrecipes.com/recipe/orange-dream-layered-squares/

Homemade S’mores Ice Cream and Graham Crackers

Since I had graham flour on hand I decided to make the graham crackers from scratch. Boy was I right in doing this. Homemade graham crackers are incredible! The recipe is quite easy too. So if you feel up to it, I suggest making the graham crackers from scratch for this recipe. You will have tons left over too so you can make some classic s’mores or just snack on them. The best part of making graham crackers from scratch is you can choose the size! I made some large ones for s’mores and some small ones for snacking.

About Homemade Ice Cream: this is a recipe where you need a specific, single-function tool. I don’t like sharing recipes that require such things–as they become exclusive–but it’s Ice Cream. If you love ice cream then you should have an ice cream maker- Also, to ensure the ice cream is the right texture–creamy with no ice crystals–, the batter needs to be very, very cold and your ice cream maker bowl also very very cold. I suggest keeping the batter in your fridge at it’s coldest setting and putting the batter in the bottom of the fridge. Leave the batter overnight for at least 8 hours after mixing. As for your ice cream maker bowl, that should be put in your freezer at least 24 hours before you plan on making ice cream. Because I make ice cream often, I store my ice cream maker in the freezer and keep my freezer at -8F, it’s coldest temperature.

This ice cream is incredible. The chocolate is delicious and rich. The marshmallow adds a scrumptious sweetness and the bits of graham crackers and milk chocolate mixed in add a bite that make this ice cream unmistakably s’more ice cream.

photo: chasingdelicious.com

S’more Ice Cream

Ingredients:

• 1 quart half and half (or 2 cups heavy cream and 2 cups whole milk)
• 4 ounces (1 cup) unsweetened good cocoa powder
• 1 vanilla bean (or a teaspoon of vanilla extract)
• 2 ounces 70% (bittersweet) chocolate, chopped finely
• 4 ounces 60& (also bittersweet-er) chocolate, chopped finely
• 8 egg yolks
• 6 ounces (1 cup) sugar 
• 1 cup graham crackers, chopped
• 4 ounces milk chocolate, chopped
• 1 cup small marshmallows 

Instructions:

   1. Put the cocoa in a heavy bottom pot (at least 3 quarts). Slowly pour in enough of the half and half to make a paste. It will be clumpy and a bit difficult to mix all together at first but be patient, it will get there. Pour in the rest of the half and half in slowly and mix well. I use a whisk but a wooden spoon will work too.

2. Slice the vanilla bean open lengthwise and scoop out the little seeds into the chocolate mixture. Add the bean as well. Heat over medium heat until the mixture is scalding (steaming heavily but not  yet boiling or simmering).

3. Take the pot off the heat and stir in the chopped 60% and 70% chocolate. Stir well until the chocolate is completely melted. I would stir a bit longer than you think you need to as the ice cream can be gritty if the chocolate is not melted completely. Set aside.

4. Whip the egg yolks and the sugar until they are light and fluffy.

5. While whipping fast (or on high speed) temper the egg mixture by slowly pouring in the chocolate mixture.

6. Return the mixture to the pot and put over low-medium heat stirring constantly until the mixture is thick enough to coat a spoon. Be careful with this step and do not heat longer than 5 to 8 minutes as it could scramble the eggs. Also, do not go any higher than medium heat.

 7. Pour the batter into a bowl and let cool. Once cool place in the refrigerator covered and chill overnight.


This graham cracker recipe is modified from Alton Brown’s graham cracker recipe. This dough is made using a food processor. If you do not have a food processor you can use your hands by first pinching the butter in the flour mixture, then when you add the liquid and honey using a kneading motion. Beware since this mixture has honey it will be a messy process.

photo: chasingdelicious.com

Homemade Graham Crackers

Ingredients:

• 8 ounces (1 1/2 cups) graham flour
• 2 ounces (1/2 cup) all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 ounces (1/2 cup) brown sugar 
• 3 ounces (3/4 stick) unsalted butter, cold
• 3 ounces (1/4 cup) honey
• 1/8 cup milk
• 1 teaspoon vanilla extract

Instructions:
 1. Place the flours, baking powder and soda, salt and sugar in a food processor. Pulse until combined.

2. Add the cold butter and pulse until the mixture resembles corn meal.

 3. Add the honey, milk and vanilla and pulse until the mixture begins to come together and form a dough.

 4. Dump the mixture out onto parchment paper and knead a few moments if needed. Flatten to a 1" thick disk and refrigerator for 30 minutes.

 5. Preheat the oven to 350F.

 6. Remove the dough from the refrigerator and roll out on a lightly floured surface. Roll the dough out to 1/8th to 1/4 inch thick.

 7. Using a cookie cutter (i used a ridged cookie cutter) or using a pizza cutter cut out square cookies. Using a toothpick or skewer, pokes holes in the top in any pattern you wish. I made some large cookies at 2 inchesand some small at 1 inch.

 8. Place the cookies on a baking sheet lined with baking paper.

 9. Bake in a preheated oven for 15 minutes for small 1 inch cookies and 20-25 minutes for 2 inch cookies, or until the sides begin to brown.

Source: http://chasingdelicious.com/smore-ice-cream-and-homemade-graham-crackers/

Lime Bars

photo: evilshenanigans.com

Lime Bars 

Yield 16 bars

Ingredients:

For the crust:

• 1 1/2 cup graham cracker crumbs
• 6 tablespoons salted butter, melted
• 1/4 cup sugar
• zest of one lime

For the filling:

• 2 large egg yolks
• 1-14 oz. can fat free sweetened condensed milk
• 1/2 cup lime juice

Instructions:

Heat the oven to 350F, then grease an 8″ square pan, line it with parchment paper that hangs over the edge of the pan by a few inches (so you can remove the bars from the pan more easily).

Combine the graham cracker crumbs, melted butter, sugar, and zest.  Press into the prepared pan, pressing the crust mixture one inch up the side of the pan.  Bake for 10 minutes.  Allow to cool completely.

Once the crust is cooled combine the egg yolks and condensed milk until well mixed.  Stir in the lime juice and combine.  It will begin to thicken slightly.

Pour the filling into the crust, making sure the filling reaches the edges.  Bake for 15 minutes, or until just set.

Cool to room temperature, then chill for at least one hour, overnight is better.  Pull the bars out of the pan using the parchment paper and transfer to a cutting board.  Cut into 16 squares with a serrated knife.  To make cutting cleaner wipe the knife with a damp cloth between cuts.

Store in the refrigerator in an air tight container.  They last for about five days.

Source: http://www.evilshenanigans.com/2009/03/lime-bars/

Lemon Lush

 photo: allrecipes.com

Lemon Lush


Ingredients:

• 2 cups all-purpose flour
• 1 cup butter, softened
• 2 (8 ounce) packages cream cheese
• 1 cup white sugar
• 2 (3.4 ounce) packages instant lemon pudding mix
• 3 1/2 cups milk
• 1 (12 ounce) container frozen whipped topping, thawed

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine the flour and butter using a pastry cutter until a ball forms. Press into the bottom of a 9x13 inch baking dish.
2. Bake for 25 minutes in the preheated oven, or until lightly golden. Remove from oven and allow to cool completely.
3. In a medium bowl, beat the cream cheese and sugar together until smooth and well blended. Spread evenly over the cooled crust. In another bowl, whisk together the lemon pudding mix and milk for 3 to 5 minutes. Spread over the cream cheese layer. Chill until set, then top with whipped topping.

Source: http://allrecipes.com/Recipe/Lemon-Lush/Detail.aspx

Creme Caramel

 photo: foodnetwork.com

Creme Caramel


Ingredients:

• 2/3 cup sugar
• 1/3 cup water
• 1 cup milk
• 1 cup heavy cream
• 4 egg yolks
• 1/2 cup caster or fine sugar
• 1 1/2 teaspoons vanilla extract

Instructions:

Special equipment: a pastry brush, 6 (4-ounce) ramekins

Preheat the oven to 325 degrees F.

Place the sugar and water in a heavy-bottomed saucepot over low heat. Let the sugar dissolve. Carefully brush the walls of the pot with a little water to prevent the sugar from crystallizing on the sides. Increase the heat to medium-high and boil until the syrup turns golden brown. Remove from the heat promptly and carefully divide the hot caramel among the 6 ramekins. Let cool for at least 2 minutes.

In a medium saucepan, bring the milk and cream to just below a boil over medium-high heat. Meanwhile, mix together the egg yolks, caster sugar, and vanilla in a large mixing bowl. Place the mixing bowl on top of a towel to keep it from wobbling while whisking in the hot liquid. Gently whisk 2 tablespoons of the hot milk mixture into the egg mixture. Slowly whisk in the remaining hot milk mixture 1/3 at a time, trying to prevent excess bubbles. Strain though a sieve.

Place 6 ramekins evenly spaced in a paper towel-lined baking dish to prevent the ramekins from sliding. Pour 6 ounces into each caramel-coated ramekin. Place on the extended middle rack of the oven. Carefully pour boiling water into the baking dish until 2/3 of the way up the sides of the ramekins. (Be careful not to get any water on the custard mixture.) Cover the baking dish with aluminum foil and very gently slide it towards the center of the rack. Bake for about 35 minutes, or until the custards are almost fully set. Remove from the oven. Use tongs to remove the ramekins from the hot water bath. Let stand at room temperature for 5 minutes, then refrigerate until well chilled.

To serve, dip the ramekin in very hot water for 15 to 20 seconds. Run a sharp knife around the sides of the ramekin. Invert the custards onto serving plates. The caramel will pool around the inverted custards. Serve immediately.

Source: http://www.foodnetwork.com/recipes/the-cookworks/creme-caramel-recipe/index.html

Butterfinger Blondies

 photo: sixsistersstuff.com

Butterfinger Blondies


Ingredients:

• 1 cup butter
• 1 cup light brown sugar
• 1/2 cup granulated sugar
• 2 tsp vanilla
• 2 eggs
• 2 1/2 cups all purpose flour
• 1 tsp baking soda
• 1 tsp coarse sea salt
• 2 cups coarsely chopped Butterfinger Bars (approx 16 “Fun Size” bars)

Instructions:

1. Preheat oven to 350°
2. Cream butter and sugars in mixing bowl.
3. Add the vanilla and eggs and mix until incorporated.
4. On low add your dry ingredients (flour, salt and baking soda) until just combined.
5. Stir in your chopped Butterfinger.
6. Spread in a 9×13 baking dish and bake for 25 minutes until center is JUST set.
7. Remove from oven and cool completely.

Preparation time: 5 minute(s)
Cooking time: 25 minute(s)

BUTTERFINGER BUTTERCREAM:

Ingredients:

• 1/2 cup room temp butter (1 stick)
• 1/2 cup vegetable shortening
• 2 1/2 – 3 cups powdered sugar
• 1/2 cup chopped Butterfinger Bars (approx 4 “Fun Size” bars)

Instructions:

1. Cream the butter and shortening together until smooth.
2. Add in you powdered sugar on low speed.  Turn speed up to medium and mix until smooth
3. Stir in your chopped Butterfinger. (I sprinkled mine on top rather than stirring them in!)
4. Spread on your cooled blondies
5. Preparation time: 5 minute(s)

Source: http://www.sixsistersstuff.com/2011/08/butterfinger-blondies.html

Pineapple Pecan Cake with Cream Cheese Frosting

 photo: keyingredient.com

Pineapple Pecan Cake with Cream Cheese Frosting


Ingredients:

• 2 cups flour
• 2 cups sugar
• 2 teaspoons baking soda
• 2 eggs
• 20 oz can crushed pineapple with juice
• 1 cup chopped pecans (optional)

Icing:

• 1 stick butter, softened
• 1 8oz cream cheese softened
• 2 cups confectioners sugar
• 1 tablepoon vanilla

Instructions:

Cake:
Mix the dry ingredients. Add in the eggs, pineapple along with its juice, and the pecans.Stir just until moistened. Pour into a buttered 9×13 inch baking pan. Bake in a preheated 350 degree oven for abot 35 minutes or until toothpick comes out clean. Cool completely.

Make Icing: Combine cream cheese, butter, confectioners sugar, and vanilla. Beat until smooth.

Frost cake using all the frosting.

Source: http://www.keyingredient.com/recipes/131374/pineapple-pecan-cake-with-cream-cheese-frosting/

Mom's Texas Delight

 photo: allrecipes.com

Mom's Texas Delight


Ingredients:

• 1 cup all-purpose flour
• 1/2 cup finely chopped pecans
• 1/2 cup butter or margarine, melted
• 1 (8 ounce) package cream cheese, room temperature
• 1 cup confectioners' sugar
• 1 cup frozen whipped topping, thawed
• 2 (3.5 ounce) packages instant coconut cream pudding mix
• 2 cups milk
• 3 cups frozen whipped topping, thawed
• 1/2 cup chopped pecans

Instructions:

1. Preheat the oven to 350 degrees F (175 degrees F). In a medium bowl, stir together the flour, 1/2 cup pecans and melted butter or margarine. Press into the bottom of a 9x13 inch baking dish. Bake for 15 minutes in the preheated oven, then chill until cold.
2. In a medium bowl, mix together the cream cheese and confectioners' sugar until smooth. Stir in the whipped topping. Drop spoonfuls onto the chilled crust, and spread evenly. Return to the refrigerator while you prepare the next layer.
3. In a medium bowl, mix together the pudding mixes and milk. Yes this is half as much milk as the package states. Spread over the cream cheese layer. Chill until set.
4. Spread remaining whipped topping over the top, and garnish with chopped pecans.

Source: http://allrecipes.com/recipe/moms-texas-delight/detail.aspx

Tiramisu

photo: delallo.com

Tiramisu


Ingredients:

• 2 (7.06-ounce) packages DeLallo Savoiardi Ladyfingers
• 1 pound mascarpone cheese
• 4 tablespoons sugar
• 4 tablespoons brandy or dark rum
• 1 1/2 cups Demitasse DeLallo Espresso Coffee, cooled (6 shots)
• 4 eggs, separated
• Bittersweet cocoa powder for sprinkling
• 2 bread loaf pans, or one 13- by 9-inch pan

Instructions:

In a large bowl using an electric mixer, beat the egg yolks and sugar until thick and pale, about 5 minutes. Add the brandy and mascarpone Cheese, beat well together.

In a separate bowl, beat the egg whites. Gently fold the beaten egg whites into the cheese mixture.

Line the baking pan with plastic wrap completely; making sure to wrap up the sides, too.

In a shallow dish, pour the espresso. Dip each savoiardi into the espresso for only 3 seconds. Letting the Savoiardi soak too long will cause them to fall apart. Place the soaked Savoiardi on the bottom of the lined pan, breaking them in half if necessary in order to fit.

Spread half the mascarpone cheese mixture evenly over the savoiardi. Sprinkle cocoa on top. Arrange another layer of Savoiardi and top with remaining Mascarpone mixture and more cocoa. Arrange one final layer of Savoiardi on top and sprinkle generously with cocoa.

Cover the Tiramisu with plastic wrap and refrigerate for at least 4 hours, up to a day, before serving.

Because you lined the pan with plastic wrap, when you go to serve the tiramisu, first turn the pan over onto your serving dish. The tiramisu will come out upside down, peel away the wrap to display the beautiful layers. Before serving, sprinkle with cocoa shavings.

Serves 9



Source: http://www.delallo.com/recipes/tiramisu

*** In A Pan III

 photo: allrecipes.com

*** In A Pan III


Ingredients:

• 1/2 cup margarine, melted1 cup chopped pecans
•  1 1/2 cups graham cracker crumbs
•  1 (8 ounce) package cream cheese
•  1 cup confectioners' sugar
•  4 cups frozen whipped topping, thawed
•  1 (3.9 ounce) package instant chocolate pudding mix
•  1 (3.4 ounce) package instant vanilla pudding mix
•  3 cups milk
•  1 (1 ounce) square unsweetened chocolate, melted

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. To Make Crust: In a medium bowl, mix together margarine, pecans and graham cracker crumbs. Pat into a 9x13 inch baking pan. Bake in preheated oven for 20 minutes or until lightly browned; allow to cool completely.
3. In a medium bowl, beat together cream cheese and confectioners sugar until smooth. Fold in 1 cup of the whipped topping. Spoon mixture into graham cracker crust.
4. Prepare chocolate and vanilla puddings with milk as per package directions. Allow pudding to set before pouring on top of the cream cheese layer. Spread remaining 3 cups of whipped topping over pudding layer; swirl melted chocolate throughout whipped topping.
5. Cover and refrigerate for about an hour. For leftover pie, keep frozen in a tightly covered container. When ready to eat, just cut off a piece and allow to thaw; keep rest frozen.

Source:  http://allrecipes.com/recipe/sex-in-a-pan-iii/detail.aspx

"Ho Ho" Cake

 photo: leeneessweetestdelights.blogspot.com

"Ho Ho" Cake


For the cake:

• 1 box of your chocolate cake mix, plus the ingredients called for on the box or use your favorite chocolate cake recipe

1. Preheat oven to 350 degrees F. Spray a jelly roll pan with non-stick cooking spray, set aside. Prepare chocolate cake according to package directions. Pour batter into prepared pan and spread around until it's even. Bake for 15-20 minutes.

Remove cake and let cool for 30 minutes. While cake is cooling, prepare the middle layer.

For the middle layer:

• 1/2 cup butter, softened
• 1/2 cup vegetable shortening
• 4 cups powdered sugar
• 2-3 tablespoons milk

Cream butter and shortening in a large mixing bowl. Gradually add remaining ingredients and beat until mixture is thick, combined, and spreadable. Spread in an even layer on the chocolate cake. Set in the freezer for 15 minutes while you make the chocolate glaze.

For the chocolate glaze:

• 1/2 cup butter
• 1/2 cup cocoa powder
• 2 cups powdered sugar
• 2-4 tablespoons milk

In a medium size pot, melt the butter over medium heat. Add the cocoa powder and whisk until smooth. Remove from heat and mix in the powdered sugar and milk. Remove cake from freezer and evenly frost with the glaze. Store in the refrigerator.

Peanut Butter Pound Cake

 photo: glimmertwinfan.hubpages.com

Peanut Butter Pound Cake


Ingredients:

• 1 cup butter, softened
• 2 cups sugar
• 1 cup light brown sugar, lightly packed
• 1/2 cup peanut butter, creamy or crunchy
• 5 eggs, room temperature
• 1 tbsp vanilla
• 3 cups flour, all purpose
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp baking soda
• 1 cup milk, whole or low fat

Instructions

1. Preheat the oven to 325°. Prepare a large tube or bundt pan by greasing and flouring it. Set pan aside. Update: A couple people have commented that their cake overflowed while baking. This recipe makes a large cake and I used a large tube pan. Only fill your bundt/tube pan up about 3/4 full. Don't let the extra batter go to waste though, make some muffins or a small loaf.
2. In a large bowl, mix flour, baking powder, salt and baking soda. Set aside.
3. On medium speed, cream together butter and sugar until fluffy. Add the brown sugar and peanut butter and continue mixing. Add the eggs, one at a time. Wait until one egg is fully mixed in before adding the next one. Add vanilla.
4. Add the dry ingredients and the milk to the creamed mixture. Alternate between the flour mixture and the milk, using about a fourth of the ingredient at a time. Always begin and end with the dry ingredients. Mix completely.
5. Pour the batter into the prepared pan and bake for 60 - 70 minutes. Start checking to see if it is done at 60 minutes using a wooden toothpick. Continue checking every 5 minutes to make sure it does not overcook. When the toothpick comes out clean, the cake is done.
6. Remove from the oven and let it sit for 15 minutes. Then remove it from the cake pan and cool completely on a wire rack.
7. Dust with powdered sugar or frost as desired.
8. Note that this recipe makes a large cake. For smaller pound cakes, use loaf pans or even mini bundt cake molds. Adjust the cooking time accordingly since they will not need as much time to bake.

Peanut Butter Frosting Recipe

Ingredients:

• 1/2 cup butter, softened
• 1 cup peanut butter, creamy
• 2 cups powdered sugar
• Milk (amount varies based on consistency desired)

Instructions:

1. Cream butter and peanut butter.
2. Add powdered sugar and milk while mixer is set on low. Add the milk one tablespoon at a time until you are happy with the consistency.
3. Pour over the top of the cake.

For Chocolate Peanut Butter Frosting, melt 4 ounces of semisweet chocolate squares, cool slightly, and add to the butter and peanut butter mixture. Proceed with the rest of the instructions.

Don't worry if the frosting is too thick or thin, just add small amounts of milk to thin, or powdered sugar to thicken.




 
Decorating Suggestions:

Jazz up your peanut butter pound cake by:

Chopping up peanuts and sprinkling on top.
Drizzling melted chocolate chips on top of the frosted cake.



How to prepare a cake pan

One of the keys to a successful cake is preparing the pan correctly. Everyone has had a cake stick at one time or another and it is not fun.

1. Make sure your cake pan is completely clean. Using a paper towel or a piece of wax paper, spread a layer of shortening on the inside of the pan. Coat the entire inside of the pan, including any crevices found on fancier pans. Don't forget the center of tube/bundt pans.
2. Pour in a generous amount of flour and carefully spread it around the entire pan. You'll need to roll the pan around a lot. Do this over the sink because the flour will spill out. Tap pan to get flour to spread around. To get the center of tube pans, pour a little flour on your hand and sprinkle where needed. Tap out excess flour.
3. Make sure that every area is covered. If you miss a spot, just use your finger to add a little shortening and tap the pan to cover with flour. If there is a corner where there is too much flour, tap it out so the cake does not bake with a lump of flour in one corner.

Even if your pan says it has a non-stick coating, take the time to prepare it. Cakes tend to stick to any pan. There are other things people use, like sprays, or the wrappers from sticks of butter, but after many years of baking, the method above has never let me down.


Source: http://glimmertwinfan.hubpages.com/hub/Peanut-Butter-Pound-Cake-Recipe