Chocolate Toffe Apple Dip

  Thank you Pinterest for this to die for creation!! 

I made this for new years eve as a desert that was both rich and decident but also seemed like it was a healthy way to kick off 2013......apples are healthy, right??  At least that would be the argument I would receive from my children when anything includes fruit! Sometimes you can't argue with good reason :). 

 

This was so darn yummy that even the teenagers were coming to the kitchen to load up on dessert....and lets face it, anything that can get teenagers our of their room and near where the adults are hanging out, must be good!!!!

 

 

 

1 Block Cream Cheese, room temperature

4 Tablespoons Confectioners Sugar

Caramel Sundae Sauce

Mini Chocolate Chips

Crushed Heath Bar

Granny Smith Apples, sliced & soaking in lemon juice/water until ready to serve

1. Beat the Cream Cheese and Confectioners Sugar until slightly fluffy.
2. Spread the Cream Cheese mixture onto a serving platter
3. Top with Caramel Sauce, Mini Chocolate Chips & Crushed Heath Bar
4. To serve, arrange the sliced Granny Smith Apples around the platter

Recipe from: http://fakeitfrugal.blogspot.com/2011/07/caramel-apple-cheesecake-dessert-dip.html

Flat Apple Pie

This pie is sinful and makes me want to get out my big girl pants.......too much information?....oh, sorry!

Yet another Pioneer Woman recipe that will make you want to slap ya mamma - Flat Apple Pie.  So easy to make and serve.   Even the little ones can get a handle on it. It may not be pretty - but looks don't matter when it comes to dessert!

Ingredients (Makes 2 flat apple pies)

• 5 Granny Smith apples, peeled and sliced
• 1/2 cup firmly packed brown sugar
• 1/2 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• Juice of 1/2 lemon
• 1 recipe Perfect Pie Crust, recipe follows
• 6 tablespoons butter

Directions

Preheat the oven to 375 degrees F.

In large bowl, stir together the apples, brown sugar, granulated sugar, flour, salt and lemon juice. Set aside and see how long you can keep from sneaking a slice of apple.

With a rolling pin, begin rolling out the Perfect Pie Crusts into large circles. Roll the dough from the center outward. Be gentle and patient, it'll take a little time to get the dough completely rolled out.

If you think the bottom is really sticking to the surface below, use a nice, sharp spatula to loosen the dough and sprinkle some extra flour on top. Then flip it over to finish rolling. Remember to roll from the center in single, outward strokes, no back-and-forth rolling.

Again with a spatula, loosen and lift the dough and carefully place the circles on large baking sheets.

Place half the apple mixture on one crust and the other half on the other crust. Fold over the edges of each crust so that it covers 2 to 3 inches of the apple mixture. No need to be artistic - the more rustic the better. Dot the tops of the pies with chunks of the butter.

Bake until the filling is golden and bubbly, 30 to 40 minutes. If the crust appears to brown too quickly, cover the edges with aluminium foil for the remaining baking time.

Allow to cool slightly, then slice into wedges with a pizza cutter. Eat 'em on the go!

 

Perfect Pie Crust:

3 cups all-purpose flour, plus more for dusting

1 teaspoon salt

1 1/2 sticks cold butter

3/4 cup vegetable shortening

1 egg

5 tablespoons cold water

1 tablespoon distilled white vinegar

Combine the flour and salt in a large bowl. Add in the butter and shortening. Using a pastry cutter, gradually work the butter and shortening into the flour until the mixture resembles tiny pebbles. This step should take 3 or 4 minutes.

Lightly beat the egg with a fork, and then add it to the mixture. Next, add in the cold water and vinegar. Stir the mixture together until it's just combined, and then remove half the dough from the bowl. Makes enough for 2 crust. 

Recipe from PW site on Food Network

Pomegranate and Mint Sorbet

I saw Giada do this recipe for valentines day a few years ago on the food network and I have kept the recipe, just waiting for A: when I had an ice cream maker and B: the hot weather that deserves sorbet! This July was just that time. I got my ice cream maker last summer but came across this recipe this summer and knew that this sorbet would be WONDERFUL in this crazy Texas heat..............and I was right! It was fabulous!!

Mint Simple Syrup:

1 cup sugar

1 cup packed fresh mint leaves

1/2 cup water

Bring sugar, water and mint leaves to a boil then simmer for apx 5 minutes or until all the sugar has dissolved. Remove saucepan from heat and set aside to cool. When cool, strain out leaves and put aside to add later.

SORBET:

Mint simple syrup

2 cups 100% pomegranate juice

1 cup orange juice

1/2 cup mini semisweet chocolate chips

mint leaves to garnish

In a glass bowl, combine simple syrup, pomegranate juice and orange juice. Pour mixture into ice cream maker and freeze according to manufacturer's instructions. During the last 10 minutes, add mini chocolate chips.

Scoop into bowl and garnish with mint leaves. If the texture is not solid enough, place in freezer to harden. If you do this, be sure to scoop out before because the ice mixture will harden and make it difficult to scoop.

Chocolate Chip Cherry Cobbler

Well, I hate to admit it, but I HATE cherries and to be honest I am not very fond of pies at all due to the texture of the filling......(I know, I know........it is one of those things where people look at me funny since I am from the south and I don't like pie OR iced tea.....CRAZY, I know!!) But, every year I make the birthday dessert for one of my co-workers (since her birthday is the week before mine and she makes mine...seems only fair...right?!?) and her favorite thing is cherry pie filling......

Since I don't touch the stuff, every year I try to find a new recipe or make up something that uses the filling to create a dessert she will love. Last year I made the Streusel muffins with cherry pie filling in the center and a sugar drizzle so this year we are going chocolate!! I hope it turns out ok at work tomorrow.....cross your fingers for me :)

Ingredients:
1 can cherry pie filling
1 pkg (16.5) refrigerated chocolate chip cookie dough
1 block Philadelphia cream cheese
1 egg
1/2 tsp almond extract
1/2 tsp vanilla extract
1/3 C flour
1/3 C Sugar

Dump cherry pie filling into 8 1/2 x 8 1/2 glass dish. Add 1/4 tsp almond extract and mix well.

With electric mixer, whip cream cheese, the remainder of the almond extract, vanilla extract, flour and sugar till smooth and spreadable.

Spread cream cheese mixture on top of cherry filling in dish.

Cut cookie dough in thin slices and place evenly on top of cream cheese mixture.

Bake at 350 degrees for 25 minutes until cherries are bubbling and cookies are beginning to brown.

Serve with vanilla ice cream!

Teacher Appreciation Day!!!

For Teacher Appreciation Day at Drake's preschool I made these yummy treat baskets. They were Circle print ruffle bowls filled with triple chocolate bunt cake, pineapple raisin nut bread, cherry almond coffee cake and s'more kits.

I put tags on them that said "You Take The Cake - Thank you for ALL you do!" and another tag that has the poem "Why God made Teachers". Drake goes to a christian preschool so it was fitting to include a little prayer/poem to go along with them. And who doesn't need a little guidance and support of kind words for an afternoon pick me up?

Four kits - One for each of his teachers and then a larger one for the office staff and extra teachers in the break room................can't leave anyone out, everyone loves a good snack!
S'more kits - I used plastic treat bags and filled them with graham crackers, large marshmallows and Hershey's chocolate then I created a tag and printed on card stock to fold and staple over the top. Super fun project that makes a cute gift! The labels said "We Need S'More Teachers like you".

Brownie Toffee Strawberry Trifle

1 (19.8 ounce) package brownie mix
1 (3.9 ounce) package instant chocolate pudding mix
1/2 cup water
1 (14 ounce) can sweetened condensed milk
1 pt. Heavy Cream
1 (12 ounce) container frozen whipped topping, thawed
1 (1.5 ounce) bar chocolate candy
1 package fresh strawberries, sliced thin
1/2 cup bit o brittle toffee bits
1/2 cup mini chocolate chips
1/2 Jar Caramel ice cream topping

Directions
1.Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
2.In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth
3. Hand whip the pint of whipping cream for about 10 minutes and then fold into pudding mixture. When well combined mix in toffee bits and chocolate chips. Finally fold 1 cup fresh strawberry slices.
4.In a trifle bowl or glass serving dish, place half of the brownies on the bottom and then pour apx. 1/4 jar of caramel on top of brownies.
5. Now pour half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers.
6. Garnish top with remaining sliced strawberries and shaved chocolate. Refrigerate 8 hours before serving.

Chocolate Chip Cheese Ball

How do I explain this cheese ball?? Hmmm..................dangerously sinful. Yep that about sums it up. This cheese ball takes on a mix between cheesecake and cookies in cream, it is to die for! Seriously people, it is so good that when you run out of graham cracker sticks, you have to restrain yourself from just grabbing the largest spoon you can find. Mmmmmmmmmmmmm!!

1 (8oz) package cream cheese, softened
1/2 cup butter, softened (ok - sometimes you can get away with margarine, but not this time. Bite the bullet and use REAL sweet cream butter)
1 cup confectioner's sugar
2 tbsp. brown sugar
1/4 tsp vanilla extract
1 cup mini semisweet chocolate chips
3/4 cup finely chopped pecans

Soften cream cheese and butter then add to mixer. Beat together until smooth and then mix in confectioners' sugar, brown sugar and vanilla. Beat again until smooth and then remove bowl from mixer and stir in chocolate chips by hand. Cover and refrigerate for at least 2 hrs (or throw in the freezer for a more solid product to work with).

Pull from fridge, shape into ball, wrap in foil then throw back in fridge for another hour.

Remove ball from fridge and roll in finely chopped pecans. Serve with graham cracker sticks........yum!

Mint Chocolate Brownies

My husband LOVES anything with the combination of mint and chocolate. I gave him a stack of potential new recipes for the 2010 baking season and this is one that he picked out.

Of course they were delish............how can you go wrong with the combination and a brownie, YUM! I used the mint chocolate chips but next time I think I am going to try the Andees candy pieces since I like their flavoring a little better.


12 tbsp. unsalted butter
½ cup dark chocolate chips
1 tbsp. peppermint extract
3 large eggs
1 ¼ cups granulated sugar
1 tsp. vanilla extract
¾ unbleached flour
¼ tsp. salt
½ cup mint chips
½ cup green sugar sprinkles

Grease 9x9” pan with butter. Dust with flour and tap out excess. Preheat oven to 350°F.

Melt butter and chocolate chips in small saucepan over low heat, stirring frequently. Remove from the heat and cool before mixing in the peppermint extract.
Cream the eggs, sugar and vanilla together in a large bowl until smooth. Add the cooled chocolate mixture and mix until well blended.

Measure the flour and salt and then sift together directly into batter. Mix gently until well combined and no trace of the dry ingredients remains. Stir in the mint chips and mix well. Pour batter into prepared pan and top with sugar sprinkles. Bake for 25 minutes or until a toothpick inserted in the center comes out clean or with only crumbs, not batter, on it. Remove from the oven and let cool for 1 hour. Cut just before serving.

White Chocolate Chranberry Cookies

New addition to our 2010 Holiday baking. These turned out so yummy!! The sweetnes of the white chocolate with the bitterness of the cranberries makes this a great light cookie that isn't too rich.

White Chocolate and Cranberry Cookies

1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1 tablespoon brandy
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
3/4 cup white chocolate chips
1 cup dried cranberries

Preheat oven to 375 degrees F. Grease cookie sheets.

In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and brandy. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonful’s onto prepared cookie sheets.

Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.

Oreo Balls

This is super yummy and very easy!! My oldest son wanted to make this for Christmas so I bought the stuff and let him go. He did such a great job and they were awesome. Ok, I get it...........they aren't hard but hey, I will take advantage anytime someone else wants to help out and make something (especially when that someone is 15!!) We will be making these again since they were such a big hit.

On another note, I changed the name of these. Ashton gave me the recipe with the name below and I just could not bring myself to type it out as a title so if you choose to go with the lovely tasty title below, be my guest!

Reindeer Poop
1 pkg. cream cheese
1 pkg. Oreos

Smash the Oreos in Ziploc bag till they are crumbs.
Mix cream cheese with Oreo crumbs in blender (Becomes very very thick so make sure to use a spoon or something to move it around in between cycles). Roll into balls and refrigerate for 30 minutes.

You can also dip these in chocolate and make a truffle type of dessert. I am sure that would be quite rich and yummy too!

Fruit Salsa and Cinnamon Chips

2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar

In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.

Preheat oven to 350 degrees F° (175 degrees C°).

Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.

Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

(2008 Cookbook)

Fruit Dip

1 large jar marshmallow puff
2 blocks cream cheese

Pour entire contents of both items into mixer and mix on low to “fluff”.

Put in bowl and serve with variety of fruit.

(2008 Cookbook)

Coca-Cola Fudge Cake

Cake
Mix in a large bowl and set aside:
2 cups Sugar
2 cups Flour
½ teaspoon Salt

Place in Saucepan and bring to a boil:
1 cup Coca Cola
½ cup Vegetable Oil
1 Stick Butter
3 tablespoon Cocoa

Pour Coca Cola mixture into dry ingredients. Mix well.

Add and mix well:
½ cup Buttermilk
1 t Baking Soda
1 teaspoon Vanilla
2 Eggs

Pour into a greased and floured cake pan and bake at 350 degrees. Baking time depends on the type of cake pan used. Bake until a toothpick placed through the center of the cake is clean when removed.

Frosting
Place in saucepan and heat until butter melts:
1 stick Butter
3 tablespoon Cocoa
6 tablespoon Cream or Milk

Add to mixture and beat:
1 teaspoon Vanilla
1 lb Confectioners’ Sugar
½ to 1 cup Chopped Pecans (optional)

Spread frosting on hot cake. Cool and cut.

Girdle Buster

1st layer
1 cup flour
1 cup finely chopped nuts (I usually use pecans)
1-1/2 stick margarine (melted)

Mix ingredients into a bowl until well blended. Press into a 13 X 9 pan to form a crust. Bake at 350° until golden brown.
Set aside to cool.

2nd layer
1 cup confectioner’s sugar
1 – 8 oz pkg of cream cheese
1 – 8 oz container of cool whip

Mix ingredients into a bowl until well blended. Spread onto the cooled crust in the 13 X 9 pan.

3rd layer
2 pkgs instant pudding (my family prefers chocolate)
2-1/2 cups milk

Blend together in bowl until well blended. Spread onto the white layer in the 13 X 9 pan.

4th layer
1 - 8 oz container of cool whip
1 cup finely chopped nuts

Mix ingredients into a bowl until well blended. Spread as final layer on desert. Chill in refrigerator
until ready to serve.

**Provided by: Prissy Huntley**

Praline Kahlúa Brie‏

1 (13-15oz) Brie cheese round (Baby Brie)
½ C Pecans, toasted and coarsely chopped
2 tbsp. Kahlúa (Coffee Flavored Liqueur)
2 tbsp. Brown Sugar

Remove packaging and then slice rind from top of cheese round and place on an oven or microwave safe plate or dish.

Combine pecans, Kahlúa, and brown sugar. Spread over the top of cheese. Bake at 350 degrees for 3-5 minutes or just until soft, or microwave on High for 30-60 seconds, just until soft, but not melting.

Crunchy Peanut Butter Balls

1 cup peanut butter
1 (7oz) jar marshmallow cream
2 cups rice crispy cereal
1 ½ cup semisweet chocolate chips
4 teaspoons shortening

In a large bowl, combine the peanut butter and marshmallow crème; add cereal and stir until well coated. In a small microwave-safe bowl, combine chocolate chips and shortening. Microwave, uncovered for 1-2 min. or until chips are melted; stir until smooth.

Roll cereal mixture into 1-in. balls; dip in chocolate. Place on wax paper lined pan. Refrigerate until set.

(2008 Cookbook)

Coconut Macaroon Brownie

1 cup butter, softened
2 cups white sugar
4 eggs
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 teaspoon cream of tartar
1/2 cup unsweetened cocoa powder
1/2 cup chopped walnuts

Middle Layer:
4 cups unsweetened flaked coconut
1 (14 ounce) can sweetened condensed milk
1 tablespoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 x 13 inch baking pan.

In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, then stir in 1 1/2 teaspoons vanilla. Combine the flour, cream of tartar and cocoa; stir into the egg mixture until well blended. Fold in walnuts. Spread half of this mixture into the bottom of the prepared pan.

Make the middle layer. In a medium bowl, stir together the coconut, sweetened condensed milk and 1 tablespoon vanilla. Carefully layer this over the chocolate layer in the pan. Top with the remaining chocolate batter. Spread to cover evenly.

Bake for 45 to 50 minutes in the preheated oven, until top is no longer shiny. Cool in the pan before cutting into bars.

(2008 Cookbook)

Coconut Macaroons

2/3 cup all-purpose flour
5 1/2 cups flaked coconut
1/4 teaspoon salt
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil.

In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.

Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted

(2008 Cookbook)

Christmas Snack Mix

1 (16 oz) jar dry roasted peanuts
2 (14oz) packages red and green M&M’s
1 (14 oz) pkg chocolate covered peanuts
1 (7oz) jar what nuts

** You can add additional nuts if you like

Mix together all ingredients together and sever in decorative glass bowl or give as gifts.

(2008 Cookbook)

Chocolate Revel Bars

1 cup butter or margarine
2 cups packed brown sugar
2 eggs
2 teaspoons vanilla
2-1/2 cups all-purpose flour
1 teaspoon baking soda
3 cups quick-cooking rolled oats
1 14-ounce can (1-1/4 cups) sweetened condensed milk
1 12-ounce package (2 cups) semisweet chocolate pieces
1 cup chopped walnuts
2 teaspoons vanilla

Set aside 2 tablespoons of the butter or margarine. In a large mixing bowl beat the remaining butter or margarine with an electric mixer on medium speed for 30 seconds. Add brown sugar; beat until well mixed. Beat in eggs and 2 teaspoons vanilla. In another large bowl stir together flour and baking soda; stir in oats. Gradually stir dry mixture into beaten mixture. Set aside.
In a medium saucepan combine the reserved butter or margarine, the sweetened condensed milk, and chocolate pieces. Cook over low heat until chocolate melts, stirring occasionally. Remove from heat. Stir in walnuts and the 2 teaspoons vanilla.
Press two-thirds (about 3-1/3 cups) of the oat mixture into the bottom of an ungreased 15 x 10 x 1-inch baking pan. Spread chocolate mixture over the oat mixture. Using your fingers, dot remaining oat mixture over the chocolate.
Bake in a 350 degree F oven about 25 minutes or until top is lightly browned (chocolate mixture will still look moist). Cool on a wire rack. Cut into 2 x 1-inch bars. Makes about 75 bars.
Make-Ahead Tip: Line the baking pan with foil, extending the foil over edges of pan. Prepare and bake bars in foil-lined pan as above. Cool; lift bars out of pan on the foil. Place uncut bars in freezer bag or container. Seal, label, date, and freeze up to 1 month. Thaw bars at room temperature about 15 minutes. Once thawed, cut into bars.

(2008 Cookbook)