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Category Archives: Miscellaneous

Frosty S’more Cups

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Graham Crust topped with soft chocolate, mini marshmallows and creamy whipped pudding- all frozen in a cute individual cup!  YUM!

I’m back with a recipe using my Chicago Metallic Mini Cheesecake Pan  that I just love.  My Chocolate Chip Cookie Cheesecakes were my first experiment using this pan and these are my second experiment.  I’m just so impressed by how easy it is to make these using this pan- love it!  These frozen treats are rich and creamy and oh-so-yummy!  I hope you love them as much as I do!

INGREDIENTS:

  • 18 graham cracker squares (9 sheets or about 1 1/2 cups)
  • 1/3 c. butter
  • 1/2 c. milk chocolate chips
  • 1/4 c. whipping cream
  • 2 c. mini marshmallows
  • 1 1/2 c. cold milk
  • 1 box (4 servings, 3.9 oz)instant chocolate pudding
  • 1 (8 oz) container of Cool Whip (thawed in fridge)
  • 1/4 c. mini chocolate chips (as topping)

DIRECTIONS

  • Crush graham crackers into fine crumbs.
  • Melt butter and add to graham crackers, mixing until well combined to make crust.
  • Prepare pan by placing disks into the bottom of each cup.
  • Evenly divide crust mixture into all 12 cups, saving about 1/4 cup to use as topping later. (I used a Mini Tart Shaper to press crumbs firmly into the bottom of each cup).
  • Place milk chocolate chips and whipping cream into a small bowl and microwave in 30 second increments, stirring in between, until melted and smooth.
  • Spoon chocolate into a zip top bag, cut a tip off and evenly pipe chocolate into the center of each cup, on top of the crust.

  • Divide Marshmallows among cups.
  • Mix cold milk with pudding on medium speed for 2 minutes. Fold in 1/2 of the Cool Whip container (the rest will be used as topping).
  • Spoon filling into a large zip top bag (and ZIP it or you might have a mess!)  Clip a corner off and pipe pudding into each cup evenly.  Try to pipe it in between the marshmallows so that the whole cup is filled.  I did have a little left over (which was really tasty straight out of the bag!)
  • Use a knife to smooth the tops level with the top of the pan.
  • Freeze for at least a couple of hours.
  • Allow the pan to warm just a bit before popping each dessert cup out.  Poke a finger up through the hole in the bottom of the pan and grab that s’mores cup by its crust.  Remove the disk from the bottom and you are ready to add topping. 
  • For topping, I just piped a little bit of the left over Cool Whip on each dessert using a decorating tip.  Then I sprinkled the remaining crust and mini chocolate chips on top.
  • Serve cold right away– or put them in a sealed container and freeze until you are ready to serve.

My thoughts:  I love these so much.  They are ok at room temperature, but serve them frozen and they are amazing!  The pudding stays so creamy and that chocolate layer in the middle…. it is a miracle I didn’t just sit down and eat them all.  Seriously.  Enjoy!!!  -r

6-5-12: Check out this bloggers version using muffin cups: A Bunch of Bishops –so fun!

Spiced Mocha Mix (and how to do a TimTam SLAM!)

This spiced mocha mix is a perfect gift or party treat.  Its also the perfect hot beverage for Tim Tam SLAMS!

INGREDIENTS:

  • 1 cup dry non-dairy creamer
  • 1c. hot cocoa mix
  • 2/3 c. instant coffee
  • 1/2 c. sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg

DIRECTIONS:

  • Combine all ingredients together in a big bowl.
  • Add 3-4 heaping tsp. of mix to 8 oz. of hot water to serve.
  • Or…put mix in a fun jar or tin to give as a homemade gift!

You can use Splenda for the sugar, decaffeinated instant coffee and low-fat hot cocoa mix for a guilt-free treat!

 

How to do a Tim Tam Slam.

What are Tim Tams?   They are a chocolate cookie that (I’m told) originated in Australia.  In America they are made by Pepperidge Farm and they are a wafer/mousse cookie covered in chocolate.

To do a Slam:  Bite off the corners on two opposite sides (diagonal from each other).  Place one bitten off corner in a hot chocolate or mocha and drink up some of the hot beverage through the other bitten off corner– pulling the hot beverage up through the cookie like a straw.  Pop the WHOLE cookie in your mouth and it EXPLODES in warm gooey chocolate happiness! 🙂  (If you don’t pop the whole thing in your mouth you will have chocolate running all over you…just FYI).  In our area, Tim Tams are only available near Christmas, so Tim Tam Slams have become a fun Christmas tradition!

Miranda

Ryan

Me!

Megan

Ben

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

My thoughts:  Thanks to my cousin-in-law Eden for the yummy mocha recipe and to my friend Andreya for showing us all how to do Tim Tam Slams….I am forever indebted for the hours of fun and laughter!!!

Pumpkin Pie Dip

Try a new twist on the pumpkin pie this Thanksgiving: crisp squares of pie crust ready to dunk in a creamy pumpkin pie dip!  This is the perfect Thanksgiving party dessert recipe!!!

INGREDIENTS:

  • 2 refrigerated pie crusts
  • 1 box (8oz.) Philadelphia Cream Cheese (softened)
  • 1/3 cup of brown sugar
  • 1 cup of canned pumpkin
  • 1/2 t. pumpkin pie spice
  • 1 tub of Cool Whip
  • Cinnamon and granulated sugar – enough to dust crust squares.

DIRECTIONS:

  • Preheat oven to 350 degrees.
  • Unroll pie crusts on a cutting board and using a knife or pizza cutter slice into squares.

  • Place pieces of crust on a cookie sheet, spray with cooking spray and dust with sugar and cinnamon.
  • Bake at 350 degrees for 20-22 minutes- until light brown and toasted.
  • Remove from oven and cool.
  • Place softened cream cheese in a bowl and cream it with the brown sugar until smooth.
  • Add pumpkin and pumpkin pie spice and mix with a mixer on medium until smooth and creamy.
  • Fold in 1/2 tub of Cool Whip.
  • Place in a serving dish and top with remaining Cool- Whip.  Dust with cinnamon.
  • Serve dip with crispy cinnamon crust squares– YUM!

 

My thoughts:  Again, pumpkin is not a flavor I enjoy– I did taste test this though, and went back for seconds!  This was a HUGE hit both times I served it and I had so many people ask for the recipe I decided to post this earlier than intended so I don’t get mobbed.  If you want to try a unique twist on the traditional pumpkin pie, this is it!  Make a practice round before Thanksgiving and try it out on your friends– they will love you!  ENJOY!!!  r-

Peanut Butter Caramel Sauce

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What was your least favorite Halloween Candy? You know…the one left at the bottom of that plastic pumpkin at Thanksgiving? Mine was the Mary Jane Peanut Butter Kiss. The distinctively wrapped orange and black chewy candy with peanut butter in the middle– remember those? I remember trying to trade my brother 10 of them for a Nestle Crunch and being refused.

My goal: Make something WONDERFUL out of Mary Jane PB Kisses.

The result: AMAZING! Seriously the best caramel sauce I’ve ever had.

This creamy caramel with just a hint of peanut butter flavor stays soft even when used as an ice cream topping (it’s really good with apples too!– reeeeeallly good…..!)

INGREDIENTS:

  • 15 Kraft Caramels (unwrapped)
  • 15 Mary Jane Peanut Butter Kisses (unwrapped)– (I found mine at Walgreens: 99 cents/bag)
  • 1 (14oz.) can of sweetened condensed milk
  • 1/2 c. butter

DIRECTIONS:

  • Place all ingredients in a saucepan and melt, stirring constantly.
  • Stir until melted and completely smooth (about 6 to 8 minutes)
  • Cool a little and pour over ice cream (or anything else that would taste good with gooey caramel sauce!)

My thoughts: I experimented with these horrible little candies all weekend…They melt in the microwave in 15 seconds (and they smell TERRIBLE burnt!)  Once they melt, they harden and form crystals within seconds (no dipping apples in THAT). They do not combine with chocolate. They DO combine with peanut butter, but YUCK– they form a dough-like consistency that sticks to your teeth.

Adding them to my best caramel sauce was the answer– and they really do taste WONDERFUL in this-they add a sweet peanut butter flavor that goes PERFECT with caramel. So a month from now, when you find these little gems still sitting at the bottom of your kids plastic pumpkins, think of easybaked and make some caramel! 🙂 -r

Giant S’more!!

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Ten different kinds of chocolate....

We are going to stray a bit from the usual into the bizarre in this post.  Typically I like to share fun, easy and unique dessert recipes with you- and this is all three of those things- plus a hint of Guiness Book of World Records.

Let me explain:  I help to lead COLLISION, the college-age group at our church and one of the things we do each month is a “Live Your Dream” night. Each person in our group has submitted a “dream” for something they have always wanted to do but never have and we try to (often very creatively!) fulfill the dream.  This weekend we made Ryan’s dream come true– a ten layer s’more with 10 different kinds of chocolate (a dream that I never even thought to have, but should have!)

We spent our Saturday raking leaves at a camp for inner city kids- its a really cool ministry that has a TON of trees (and therefore a lot of leaves to rake this time of year).  As the day drew to a close, we cooked hotdogs over a bonfire and then made Ryan’s dream a reality:

INGREDIENTS:

  • Graham Crackers- lots of them (they break and you really need whole ones!)
  • 10 (+) kinds of chocolate.  We used: Hershey’s milk chocolate, dark chocolate, cookies and cream, milk chocolate cookies and cream, white chocolate, Mr. Goodbar, Krackel, mini snickers, milky way, dark milky way, 3 musketeers, and last (but definitely not least!) Twix.
  • Marshmallows- lots– and it helps to have lots of people toasting them all at the same time!

Team effort on toasting!

DIRECTIONS:

  •  Unwrap all your chocolate and set up 10 full sheets of graham crackers with chocolate on top (lots of it!)
  • Roast 2 marshmallows per layer
  • Assemble!  We put it together in two stacks and added them together for 11 layers at the very end- otherwise it will tip.
  • Tip it sideways on a couple of plates to serve it– people can just pull off what they want 🙂

Ready for some pictures???  Here you go:

Marshmallows roasted to perfection!

Eleven gooey layers of happiness!!!

Ryan's dream come true!

My thoughts:  This was SO much fun!  We laughed and stressed out about not having unwrapped chocolate in time for all the marshmallows and took a ton of pictures– and then ate AMAZING s’mores (mine had caramel oozing out of one of the layers—BEST s’more ever!!!!!!  Next time you go camping you simply HAVE to try this– your kids will love it!!!

Best S'more EVER!

A letter to my subscribers…

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Today there are 50 people subscribed to this blog….(!)  I am genuinely astonished at this– I started this blog just to share my favorite recipes and experiments with friends and family.  My 50th subscriber is from Mobile, Alabama (so says my email…) I’ve never met anyone from Alabama before- so “hi!” it’s nice to meet you!!!

I decided a few weeks ago that if I ever got to 50 subscribers that I’d dedicate a post to finding out more about you- where do you live?  How did you end up finding this blog?  Do you have a blog? (I want to visit your blog!!!)  What do you like to bake?  Have you tried any of these recipes?  Did they work for you?  Have you tried anything different with them?  Please leave me a message and tell me more about you and the things you love!

I know I don’t offer much info on myself here (I’m still a little uneasy with the big world of the internet!)  but here’s some fun facts:

  • I have an adorable dog named Casper who works hard cleaning up everything I drop in the kitchen while baking.
  • I’m an over-the-top Green Bay Packer fan (!!!)
  • One of my 1st baking experiences as a child was a mint cream candy recipe that called for egg whites- I used the whole egg and waited 3 days for them to firm up on wax paper…my mom finally made me throw them out (and she showed me how to divide an egg!)
  • My cousin recently moved in with me because he’s doing a college internship in my hometown –I’m pretty sure he thinks I’m nuts because  his first morning here I’m in the back yard with cupcakes and a camera before work trying to catch that perfect morning light…ahh…the addiction of food blogging….

Thanks so much for subscribing– I’m so excited to hear from you!    r-

Oh yeah…I have a blog!

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I’m BA-A-A-ACK! 🙂

I spent the last 3 weeks in Europe (Slovakia and Czech Republic to be specific) teaching English through a ministry called Josiah Venture (AMAZING trip– loved every bit of it!), and visiting my dear friends Dave and Angie who live in Prague.

I didn’t forget about you -dear readers- and although I haven’t baked in WAY too long, I did enjoy a feast of new foods and tried to photograph them along the way- so enjoy!!!

Camp food:  really amazing!  This was a typical lunch- always soup- usually with cabbage, although this was a lot like egg drop soup I thought- all of the soups were GREAT!  Then rice and meat after the soup.  I loved how pretty this particular pile of rice and chicken was– very yummy!

Dinner was light- and often a sweet meal.  This is called Bukti (spelling??) and its a sweet bread.  One variety was filled with a preserve and dusted with sugar.  This variety was covered in a pudding.  You’ve gotta love a country that serves dessert for dinner!!!  YAY!

Bukti--I've been promised a recipe for this and I'm excited to try it!

On a camp hike we found these wonderful wild blueberries

And then there’s Kofola– a cola made popular during communism as a much cheaper alternative to Coke or Pepsi- it seems as if everyone in the country is CRAZY for this beverage– it’s everywhere!  I thought it was ok, but it has a bitter aftertaste- I will keep my Pepsi 🙂  Another beverage popular in both Slovakia and Czech Republic is Vinea- a fizzy non-alcoholic soft drink that tastes like a sweet wine– LOVED it!!!!  Wish they made it here in America!

Kofola!!!

Too much Kofola..

Once I reached Prague there was a feast of new and fun foods– starting with a trip to Old Town Square and my first experience with Trdelnik- a yummy sugar-covered pastry that unrolls in a spiral as you pull.

Then there was the ice cream— called zmrzlina in both Slovak and Czech (it took me a week to learn how to say it!) it is a wonderful creamy ice cream (like Italian gelato) in a ton of fun flavors (my favorite was coconut!!!)

They also had lots of ice cream bars that put our bars to shame!  I had a Magnum extra caramel bar at Karlstejn Castle while waiting for our tour that was the BEST ice cream bar I’ve ever had— YUM!!!

Dinner?  Why Kangaroo, thank you!  Dave and Angie took me to a favorite local restaurant where Dave graciously offered me a taste of the kangaroo he’d ordered.  It was wonderful, but I LOVED the dish I ordered- smazeny syr– or the biggest hunk of cheese you’ve ever seen fried and served with tartar sauce– YUM!!!!!!

Smazeny Syr!!!

And my favorite food moment of this trip– a slice of Medovnik (honey cake) and coffee on a terrace overlooking Prague…

Medovnik was absolutely WONDERFUL!  It had a sweet molasses-y taste with a wonderful cream filling alternated with a thicker sweet paste.  I have a recipe…I have the ingredients…   TIME is all I lack!  I have a busy fall ahead of me and my posts will be fewer I’m afraid.  I do hope that you enjoyed my little food tour of Slovakia and Czech Republic!  This post made me hungry– time for dinner!  :)r-

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