I have been in the mood for sweets lately! I have been desperately trying NOT to give in to my desires! So instead I will post some recipes that I LOVE!
Coffee Pie
Taken from a friend.
Tested by many!
Ingredients:
1 1/2 cups chocolate chips
1 pint whipping cream
2 Tbsp instant coffee
2 Tbsp sugar
1 tsp vanilla
1 Oreo crust
Directions:
1. Melt chocolate chips in microwave.
2. Mix whipping cream, instant coffee, sugar and vanilla in separate bowl. Whip for 6-7 minutes until it forms a peak.
3. Take 1 1/2 cups of whipped cream out. Fold in melted chocolate with leftover cream.
4. Place chocolate cream in crust first and then the regular cream on top.
5. Sprinkle some chocolate chips on top for decoration.
6. Refridgerate for about 3 hours.
Guinea Pig rating: ***** (5/5)
What I did: I have made this several times. A couple of times I have even frozen the pie and the pie has a different texture.
What will I do differently next time: Nothing!
**Warning - This does have caffine, so if you don't drink coffee...take small pieces.**
Showing posts with label Dessert. Show all posts
Showing posts with label Dessert. Show all posts
Friday, September 10, 2010
Monday, August 30, 2010
Frozen Lemonade Pie
Frozen Lemonade Pie
Tested by DH and YCGP
**Note: This needs to freeze overnight! **
Ingredients:
Graham Cracker Crust:
2 cups of graham cracker crumbs
1/4 cup of sugar
7 Tablespoons butter melted
Lemonade Filling:
1 (14 oz) can sweetened condensed milk, chilled
1 (12 oz) container whip topping, thawed
1 (6 fluid oz) can of frozen lemonade concentrate, still frozen
1 teaspoon candied lemon peel
Directions:
1. Preheat oven to 350*.
2. In medium bowl, combine graham cracker crumbs, sugar, and butter. Press firmly on bottom and up sides of pie plate. Bake for 7 minutes.
3. In a different medium bowl, add chilled sweetened condensed milk and whip topping. Fold gently. Add frozen lemonade and continue to fold gently. DO NOT let mixture to become soupy. Pour mixture into the pie crust and freeze overnight. Garnish with lemon peel.
Guinea Pig rating: **** (4/5)
What I did: I used a store-bought graham cracker crust instead of making my own. Cheaper and easier! I left off the candied lemon peel and it still tasted WONDERFUL!
What will I do next time: Do what I did last time! It was delicious!
Tested by DH and YCGP
**Note: This needs to freeze overnight! **
Ingredients:
Graham Cracker Crust:
2 cups of graham cracker crumbs
1/4 cup of sugar
7 Tablespoons butter melted
Lemonade Filling:
1 (14 oz) can sweetened condensed milk, chilled
1 (12 oz) container whip topping, thawed
1 (6 fluid oz) can of frozen lemonade concentrate, still frozen
1 teaspoon candied lemon peel
Directions:
1. Preheat oven to 350*.
2. In medium bowl, combine graham cracker crumbs, sugar, and butter. Press firmly on bottom and up sides of pie plate. Bake for 7 minutes.
3. In a different medium bowl, add chilled sweetened condensed milk and whip topping. Fold gently. Add frozen lemonade and continue to fold gently. DO NOT let mixture to become soupy. Pour mixture into the pie crust and freeze overnight. Garnish with lemon peel.
Guinea Pig rating: **** (4/5)
What I did: I used a store-bought graham cracker crust instead of making my own. Cheaper and easier! I left off the candied lemon peel and it still tasted WONDERFUL!
What will I do next time: Do what I did last time! It was delicious!
Friday, August 20, 2010
Cake Mix Cookies IV
Cake Mix Cookies IV
Taken from Allrecipes.com
Tested by DH, DC, and YCGP.
Ingredients:
2 eggs
1 (18.25 ounce) package white cake mix
1/2 cup vegetable oil
The following is a modification:
2 teaspoons of vanilla
1 1/3 cup of quick cooking oatmeal
Directions:
1. Mix together cake mix, eggs, oil, vanilla, and oatmeal in a large bowl.
2. Make little balls with the dough and set on ungreased cookie sheets. Flatten the tops.
3. Bake at 350 degrees F (175 degrees C) for 4 - 10 minutes (The tops will still look gooey, but they will harden as they cool).
Guinea Pig rating: ***** (5/5)
What I did: I added the vanilla and oatmeal. They taste like snickerdoodles now!
What will I do next time: Either add chocolate or butterscotch chips. OR use a chocolate cake mix and add chocolate chips to it (my mother did this and she RAVED about it).
Taken from Allrecipes.com
Tested by DH, DC, and YCGP.
Ingredients:
2 eggs
1 (18.25 ounce) package white cake mix
1/2 cup vegetable oil
The following is a modification:
2 teaspoons of vanilla
1 1/3 cup of quick cooking oatmeal
Directions:
1. Mix together cake mix, eggs, oil, vanilla, and oatmeal in a large bowl.
2. Make little balls with the dough and set on ungreased cookie sheets. Flatten the tops.
3. Bake at 350 degrees F (175 degrees C) for 4 - 10 minutes (The tops will still look gooey, but they will harden as they cool).
Guinea Pig rating: ***** (5/5)
What I did: I added the vanilla and oatmeal. They taste like snickerdoodles now!
What will I do next time: Either add chocolate or butterscotch chips. OR use a chocolate cake mix and add chocolate chips to it (my mother did this and she RAVED about it).
Lively Lemon Bars
Lively Lemon Bars
Taken from Pampered Chef "It's Good for You"
Tested many times by the whole family & friends
Total Prep & Cook Time: 52 minutes
Ingredients:
Crust -
1 1/2 cups of flour
1/2 cup of powdered sugar
1/2 cup (1 stick) of margerine
Filling -
3 lemons (or 1/2 cup of lemon juice)
1 cup of granulated sugar
2 eggs
2 egg whites
2 Tablespoons of flour
1/4 teaspoon of salt
2 teaspoons of powdered sugar
Directions:
1. Preheat oven to 350*. Grease 9x9 square pan. For crust, combine flour and powdered sugar. Add margerine; blend until mixture resembles coarse crumbs. Press crumb mixture into bottom of pan. Bake 17 minutes; remove from oven.
2. Meanwhile, for filling, zest two of the lemmons to measure 2 teaspoons of zest. Finely snip zest and juice lemons to measure 1/2 cup of juice (or just skip that and use lemon juice out of a bottle). In seperate bowl, whisk lemon juice (zest included, if you have it) and granulated sugar together. Add eggs, egg whites, flour and salt. Whisk until well blended.
3. Pour filling over crust, spreading evenly. Bake 20 minutes or until filling is set. Remove from oven to cooling rack. Cool completely and sprinkle with powdered sugar.
Guinea Pig rating: **** (4/5)
What I did: I always use lemon juice instead of zesting and then juicing the lemons. I have even done this recipe with whole wheat flour and it still tastes wonderful.
What will I do differently next time: Nothing! The recipe is wonderful!
Taken from Pampered Chef "It's Good for You"
Tested many times by the whole family & friends
Total Prep & Cook Time: 52 minutes
Ingredients:
Crust -
1 1/2 cups of flour
1/2 cup of powdered sugar
1/2 cup (1 stick) of margerine
Filling -
3 lemons (or 1/2 cup of lemon juice)
1 cup of granulated sugar
2 eggs
2 egg whites
2 Tablespoons of flour
1/4 teaspoon of salt
2 teaspoons of powdered sugar
Directions:
1. Preheat oven to 350*. Grease 9x9 square pan. For crust, combine flour and powdered sugar. Add margerine; blend until mixture resembles coarse crumbs. Press crumb mixture into bottom of pan. Bake 17 minutes; remove from oven.
2. Meanwhile, for filling, zest two of the lemmons to measure 2 teaspoons of zest. Finely snip zest and juice lemons to measure 1/2 cup of juice (or just skip that and use lemon juice out of a bottle). In seperate bowl, whisk lemon juice (zest included, if you have it) and granulated sugar together. Add eggs, egg whites, flour and salt. Whisk until well blended.
3. Pour filling over crust, spreading evenly. Bake 20 minutes or until filling is set. Remove from oven to cooling rack. Cool completely and sprinkle with powdered sugar.
Guinea Pig rating: **** (4/5)
What I did: I always use lemon juice instead of zesting and then juicing the lemons. I have even done this recipe with whole wheat flour and it still tastes wonderful.
What will I do differently next time: Nothing! The recipe is wonderful!
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