While perusing recipes over the weekend, I somehow stumbled upon this insanely delicious concoction. I found there are many variations, some using pineapple juice, sweet and sour mix, coconut rum, and so on. I took two recipes I found, swapped out a couple of ingredients and thought it tasted exactly like the dessert version. A slice of heaven in a glass.
A few months ago, I made some amazing Oreo truffles and wanted to do something similar for the potluck we had at work yesterday to celebrate the 4th. I saw these a while back and saved the recipe from Six Sisters’ Stuff, and followed it exactly as written, with the exception of using only red, white & blue sprinkles and adding American flag toothpicks on top to make these patriotic for the occasion. I’m not a huge cake batter fanatic (although I do like it a lot), but apparently, there are tons of people out there who are! I thought they were great, and received rave reviews, so have to say they were a success 🙂 Not to mention, I think they’re really cute!
1 ½ cups flour
1 cup yellow cake mix
½ cup unsalted butter, softened
½ cup white sugar
1 tsp. vanilla
1/8 tsp. salt
4 tbsp. milk (I used skim)
2 tbsp. sprinkles
16 oz. (8 squares) almond bark (or white candy melts)
4 tbsp. yellow cake mix
Beat together butter and sugar using an electric mixer until combined.
Add cake mix, flour, salt, and vanilla and mix thoroughly.
Add 4 tbsp. of milk to make a dough consistency.
Mix in sprinkles by hand.
Roll dough into one inch balls and place on a parchment or wax paper lined cookie sheet.
Chill balls in the refrigerator for 15 minutes to firm up.
While dough balls are chilling, melt almond bark in the microwave in 30 second intervals until melted. Stir between intervals. (I used my chocolate warmer)
Once melted, quickly stir in cake mix until incorporated completely.
Using a fork, dip truffles into almond bark and shake of excess bark by tapping the bottom of the fork on the side of your bowl.
Place truffles back on the cookie sheet and top with sprinkles. Repeat with remaining balls until finished.
Chill cake batter truffles in the refrigerator until serving. Makes around 24-30 truffles.
My Mom told me about these little gems recently, and how incredibly scrumptious they were, so it goes without saying… I just had to try them out. I did last night and she was NOT kidding! Today, I brought them into work and they went over like gangbusters! In addition, everyone was shocked that they’re only made up of three ingredients and the inside is totally creamy! They do take a little bit of work to put together, but I promise you, it is well worth the effort!
I decided to divide the recipe in half and make these smaller than one inch instructed on Kraft’s site (although they look larger in the picture), and thought they were the perfect size.
36 Oreo cookies, finely crushed
1 (8 oz.) package of Philly cream cheese, softened
What do you get when you combine chocolate chip cookie dough, Reese’s peanut butter cups and brownie mix??? I call it a little slice of heaven! If you’re a fan of these three things as much as I am, then you will fall in love with this amazing concoction. For real. And when I tell you they’re super easy to make, I kid you not.
1 package of break-apart cookie dough
24 regular or snack size Reese’s peanut butter cups
1 box of brownie mix
Preheat oven to 350°F.
Flatten a square of the chocolate chip cookie dough into the wells of a muffin tin (or in cupcake liners).
Place a Reese’s, upside down, on top of the cookie dough.
Prepare brownie batter as directed on the box, and spoon over Reese’s-cookie dough, 3/4 full.
So what can I possibly say about this decadent dessert? I think the name itself speaks volumes. First of all, I love chocolate chips cookies. I mean, really, really love them. And then there’s cookie dough. Well, I know I’m not the only one who’s purchased a package of dough with the intention of making chocolate chips cookie, only to eat spoonful after spoonful… even though it’s considered “risky” because of the raw eggs. The good news about this recipe is that you don’t have to worry about salmonella as the cookie dough doesn’t contain any eggs!! Woo hoo! Okay, next up is cheesecake. Simply put, I can’t get enough of it! And the combination of cookie dough and cheesecake together, is like a little slice of heaven! I highly recommend you try this recipe if you adore all of the above as much as I do!
1 cup graham cracker crumbs
2 tbsp. sugar
1/4 cup butter
8 oz. Philadelphia cream cheese
1/3 cup sugar
1 tsp. pure vanilla extract
5 tbsp. butter
1/3 cup packed light brown sugar
1/4 cup sugar
1/4 tsp. salt
1 tsp. pure vanilla extract
1/2 cup flour
2/3 cup chocolate chips
Preheat the oven to 325 F. Spray mini-cheesecake pan with cooking spray (you can also use a muffin pan with cupcake liners). Set aside.
Mix the melted butter, sugar and graham cracker crumbs until thoroughly combined. Press the mixture into the bottom and going up the sides of the prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack. Leave your oven on while you prepare the dough.
While the crust is cooling, prepare the chocolate chip cookie dough. In a large bowl with an electric mixer, beat butter, brown sugar, granulated sugar, salt and vanilla until smooth and thoroughly combined, about 1 minute. Stir in the flour a little bit at a time, on low-speed, and mix until just incorporated. Add the chocolate chips and blend in with a spoon. Set aside.
In another bowl, using a mixer, cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low-speed just until incorporated. Pour the cheesecake batter into the prepared crust.
Using your hand, form round teaspoon-sized clumps, and distribute the cookie dough onto the top of the cheesecake batter.
Bake for about 25 minutes, until the top (cookie dough) feels dry. Since cooking times vary with different ovens, I’d recommend checking them at 20 minutes.
Move pan to a cooling rack and allow to cool completely.
Remove mini-cheesecakes by pushing up on the bottom of pan. *
Chill in refrigerator overnight or for at least a couple of hours.
Note: You may think that baking the cookie dough will produce an actual cookie, but since it doesn’t contain eggs, it won’t truly “mature” into a real cookie, and ends up tasting like cookie dough 🙂
* If you’re not familiar with mini-cheesecake pans, they’re basically like muffin pans except the cups are thinner and taller, and there are holes in the bottom. They come with small, round discs which lay in the bottom, on top of the circular holes, so you can push up the bottom with your finger or the end of a wooden spoon to get a nice looking mini-cheesecake. I recently bought one of these pans from Amazon made my Chicago Metallics that cost about $13.
You wouldn’t know it by the weather here in Southern California right now, but it IS officially fall, and Halloween and Thanksgiving are right around the corner. And, as much as I adore summer, I have to admit, I’m a big fan of both holidays, especially turkey day because of all of the incredible food! Last year, I was invited to someone’s house for the holiday, and was in charge of bringing a couple of dishes – one being dessert. Since I’m a huge cheesecake lover, I decided to go with a pumpkin cheesecake, and I must tell you, it received rave reviews! That same cheesecake actually won a bake-off contest at work! Need I say more? Rest assured, this recipe will not disappoint, and people will be asking you for it!
This is an easy and absolutely delicious cake to make for the holidays. The jello/gelatin makes it incredibly moist and flavorful! You can switch out the raspberry mix with strawberry or whatever flavor suits your fancy.
Heat oven to 350F (or 325F for dark or nonstick pan).
Spray bottom of pan with cooking spray; make and cool cake as directed on box for 13×9-inch pan
Pierce cooled cake all over, but not all the way to the bottom, with fork (or use a skewer or handle of a wooden spoon).
In a small bowl, stir gelatin and boiling water until smooth & dissolved; add in cold water.
Pour liquid over cake carefully (I highly recommend using a turkey baster or spout measuring cup).
Refrigerate 2-3 hours.
Frost & garnish (if desired).
Store covered in refrigerator.
Note: to make this even more festive for the 4th of July, Labor Day and/or Memorial Day, use berries to design an American flag on top of frosting RIGHT before serving (putting the raspberries or strawberries on way beforehand will result in the juice bleeding with the frosting).
I think the name says it all! Yum! While this recipe can be made entirely by scratch, I am going to give you the shorter/quicker/easier version so you can spend less time in the kitchen and more time outdoors enjoying summer & BBQ season.
Water, vegetable oil and eggs, needed for brownie mix
3 cups miniature marshmallows
Preheat oven to 350F.
For the crust, put graham crackers in a large Ziploc bag & crush them with a rolling-pin or skillet until they’re fine crumbs. You can also simplify this by purchasing a box of graham cracker crumbs.
In a bowl, combine graham cracker crumbs, sugar and melted butter. Press the mixture into the bottom of a lightly greased, 8×8 inch baking dish.
Bake the crust until slightly darkened & firm to touch, approx. 8-10 minutes.
Remove crust from the oven & reduce temperature to 325F.
Make the brownies according to box directions.
Pour brownie batter over the graham cracker crust & bake 35-40 minutes, making sure not to overbake. Note: a toothpick stuck into the brownie will not some out clean when done cooking. You want to have a center that’s texture is similar to fudge.
Remove the brownies from the oven & allow to cool before topping with marshmallows. Note: this is a good time to cut the brownies, as it can get a bit messy with the melted marshmallows.
Set oven to broil & carefully position rack about 6 inches from the broiler.
Top brownies with marshmallows (use more if you like) and heat 20-30 seconds until marshmallows are golden brown. Watch very carefully as it can go quick & you want to avoid burning.
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