Wednesday, July 31, 2013

Oreo Pudding Parfait




Oreo Pudding Parfaits
2 cups milk
1 cup sugar
5 egg yolks
6 tablespoons dark cocoa powder (Hershey’s Special Dark or some other brand processed with Alkali)
3 tablespoons corn starch
2 tablespoons heavy cream
2 teaspoons pure vanilla extract
whipped cream (recipe follows)
6 Oreo cookies 
1. In a medium saucepan set over medium heat, bring the milk almost to a boil. Meanwhile, whisk sugar and egg yolks until pale yellow, smooth, and it falls in ribbons. Whisk in cocoa powder and corn starch.
2. Whisk in hot milk, a half a cup at a time until mixture is warm to the touch. Pour entire mixture back into the saucepan and whisk constantly until pudding starts to thicken and it coats the back of a wooden spoon.
3. Pull off the heat and add in cream and vanilla. Spoon a small amount into 6 glass serving cups. Refrigerate while you make the whipped cream. Divide the whipped cream among the glasses (reserving a little extra for garnish). Top with remaining pudding. Garnish each with a dollop of whipped cream and a crushed oreo cookie.
whipped cream
1 cup heavy cream
1/2 teaspoon pure vanilla extract
3 tablespoons confectioner’s sugar
Combine all ingredients with an electric mixer until stiff peaks form.

Nutella Cheesecake Brownies




NUTELLA CHEESECAKE BROWNIES

For the Brownie Layer
4 eggs
1 cup brown sugar
1/2 cup butter
3/4 cocoa powder
1/2 cup nutella
1/3 cup flour
For Nutella Cheesecake Layer:
8 ounce cream cheese
1/2 cup nutella
1/2 cup sugar
2 eggs
In one bowl, beat all the brownie ingredients together.  In a separate bowl, beat together all of the Nutella Cheesecake ingredients.  Scrape the brownie batter into the bottom of an 8×8 pan (yes! it will be quite full.  These are thick brownies!)  Spoon little plops of the nutella cheesecake all over the top of the brownie batter.  Smooth the cheesecake carefully and completely over the brownie layer with a spatula.  Bake in an oven preheated to 350 degrees and bake for 50-55 minutes.  The center of the brownies will be set, but if you poke a toothpick into them, it won’t come out dry.  No worries!  The cheesecake layer needs to cool completely to set up.
Cool, slice, bite, enjoy.

Saturday, July 27, 2013

Snickers Cake





Snickers Cake

Ingredients
1 box box devils food cake mix, plus ingredients to make the cake
1 can(s) can sweetened condensed milk
1 jar(s) jar smucker's hot caramel ice cream topping
1/2 c cup chocolate chips
2 c heavy whipping cream
1/2 c powdered sugar
1 tsp vanilla
3 snickers candy bars, chopped
1/3 c peanuts, chopped
caramel sauce
chocolate sauce
Directions
1. Bake cake in a 9x13-inch pan according to direction on the package.
2. While cake is baking, mix condensed milk and hot caramel topping until well blended. When the cake is done and while it's still hot, poke holes in it with a fork or straw. Pour milk mixture over the cake. Allow cake to cool completely. Sprinkle chocolate chips over cake.
3. In a chilled bowl, whip together heavy cream, powdered sugar and vanilla. Whip on high speed of an electric mixer for 1-2 minutes. Stir in chopped snickers. Spread over cake. Sprinkle chopped peanuts over cake. Drizzle caramel and chocolate sauce on top. Chill.



Kahlua Cake Bites

Kahlua Cake Bites INGREDIENTS: 1 (18.25 ounce) package devil's food cake mix 1 cup water* 1/3 cup vegetable oil*...