Yes, the end of dessert week, but its going out with bang: Chocolate Trifle! MMMM!!!
INGREDIENTS
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 (8 ounce) container frozen whipped topping, thawed
1 (12 ounce) container frozen whipped topping, thawed
1 (1.5 ounce) bar chocolate candy
DIRECTIONS
Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.
NEXT WEEK:
In honor of the SUPER BOWL on February 3, next weeks recipes will be fun finger foods and snacks!
Comments? Questions? Leave them for me or email me at bakergirlgeorgia@gmail.com. Thanks!!!!
Saturday, January 26, 2008
Friday, January 25, 2008
Apple Crumb Pie!
Apple Crumb Pie. Also known as Apple Crisp. So delicious when served warm with vanilla ice cream. Mmmm, my mouth is watering just thinking about it! Yum!
Ingredients:
3 Tablespoons all-purpose flour
1/8 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1 teaspoon cinnamon
4 Tbsp butter, divided and cut into pieces
5 cups apples, peeled and thinly sliced
1/2 cup sugar
1/2 cup dark brown sugar
Crumble Topping:
1 cup all-purpose flour
1 cup dark brown sugar
1 stick butter, softened
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon allspice
In a small bowl, mix together flour and spices. Add 2 tablespoons butter to the flour mix, mixing well with a pastry blender; set aside. In a large bowl, mix together apples and sugars; stir in flour mixture. Add to the pie crust and top with remaining 2 tablespoons butter.
Topping: Mix all ingredients together. Place topping over apple pie mixture. Bake at 375 degrees for 30 minutes. Remove pie from the oven and cover the pie crust with foil or a pie crust shield. Return to oven and continue baking for another 30 minutes.
Comments? Questions? Leave them for me or email me at bakergirlgeorgia@gmail.com. Thanks!!!!
Ingredients:
3 Tablespoons all-purpose flour
1/8 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1 teaspoon cinnamon
4 Tbsp butter, divided and cut into pieces
5 cups apples, peeled and thinly sliced
1/2 cup sugar
1/2 cup dark brown sugar
Crumble Topping:
1 cup all-purpose flour
1 cup dark brown sugar
1 stick butter, softened
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon allspice
In a small bowl, mix together flour and spices. Add 2 tablespoons butter to the flour mix, mixing well with a pastry blender; set aside. In a large bowl, mix together apples and sugars; stir in flour mixture. Add to the pie crust and top with remaining 2 tablespoons butter.
Topping: Mix all ingredients together. Place topping over apple pie mixture. Bake at 375 degrees for 30 minutes. Remove pie from the oven and cover the pie crust with foil or a pie crust shield. Return to oven and continue baking for another 30 minutes.
Comments? Questions? Leave them for me or email me at bakergirlgeorgia@gmail.com. Thanks!!!!
Thursday, January 24, 2008
Neopolatin Cake
Neopolatin Cake. I can't wait to make this..it will be as soon as I'm feeling better. But, mm does it look delicious!
Neopolatin Cake
1 box Betty Crocker® SuperMoist® white cake mix
1 cup water
1/4 cup vegetable oil
3 egg whites
1/4 teaspoon almond extract
12 drops red food color
1/3 cup chocolate-flavored syrup
1/2 cup Betty Crocker® Rich & Creamy chocolate frosting (from 1-lb container)
1. Heat oven to 325°F. Grease 12-cup fluted tube cake pan with shortening and lightly flour, or spray with baking spray with flour.
2. In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds, scraping bowl occasionally. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour about 1 2/3 cups batter into pan.
3. Into small bowl, pour 1 2/3 cups batter; stir in almond extract and food color. Carefully pour pink batter over white batter in pan. Stir chocolate syrup into remaining batter. Carefully pour chocolate batter over pink batter.
4. Bake 37 to 44 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool completely, about 1 hour.
5. In microwavable bowl, microwave frosting uncovered on High about 15 seconds or until frosting can be stirred smooth and is thin enough to drizzle. Spread over top of cake, allowing some to drizzle down side. Store loosely covered at room temperature.
High Altitude (3500-6500 ft): Heat oven to 350°F. Bake 39 to 45 minutes.
This recipe is from www.bettycrocker.com!
Comments? Questions? Leave them for me or email me at bakergirlgeorgia@gmail.com. Thanks!!!!
Neopolatin Cake
1 box Betty Crocker® SuperMoist® white cake mix
1 cup water
1/4 cup vegetable oil
3 egg whites
1/4 teaspoon almond extract
12 drops red food color
1/3 cup chocolate-flavored syrup
1/2 cup Betty Crocker® Rich & Creamy chocolate frosting (from 1-lb container)
1. Heat oven to 325°F. Grease 12-cup fluted tube cake pan with shortening and lightly flour, or spray with baking spray with flour.
2. In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds, scraping bowl occasionally. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour about 1 2/3 cups batter into pan.
3. Into small bowl, pour 1 2/3 cups batter; stir in almond extract and food color. Carefully pour pink batter over white batter in pan. Stir chocolate syrup into remaining batter. Carefully pour chocolate batter over pink batter.
4. Bake 37 to 44 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool completely, about 1 hour.
5. In microwavable bowl, microwave frosting uncovered on High about 15 seconds or until frosting can be stirred smooth and is thin enough to drizzle. Spread over top of cake, allowing some to drizzle down side. Store loosely covered at room temperature.
High Altitude (3500-6500 ft): Heat oven to 350°F. Bake 39 to 45 minutes.
This recipe is from www.bettycrocker.com!
Comments? Questions? Leave them for me or email me at bakergirlgeorgia@gmail.com. Thanks!!!!
Wednesday, January 23, 2008
Lemon Meringue Pie!
Mmmm...my favorite dessert of all time: Lemon Meringue Pie.
ABSOLUTELY DELICIOUS! Need I say anything more?
Pastry
1 cup Gold Medal® all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
Filling
3 egg yolks
1 1/2 cups sugar
1/3 cup plus 1 tablespoon cornstarch
1 1/2 cups water
3 tablespoons butter or margarine
2 teaspoons grated lemon peel
1/2 cup lemon juice
2 drops yellow food color, if desired
Meringue
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
1/2 teaspoon vanilla
1. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
2. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
3. Heat oven to 475°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on cooling rack.
4. Reduce oven temperature to 400°F. In small bowl, beat egg yolks with fork. In 2-quart saucepan, mix sugar and cornstarch; gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
5. Immediately stir at least half of hot mixture into egg yolks; stir back into hot mixture in saucepan. Boil and stir 2 minutes; remove from heat. Stir in butter, lemon peel, lemon juice and food color. Pour into pie crust.
6. In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla. Spoon onto hot pie filling. Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.
7. Bake 8 to 12 minutes or until meringue is light brown. Cool away from draft 2 hours. Cover and refrigerate cooled pie until serving. Store in refrigerator.
Mmmmm!
Comments? Questions? Leave them for me or email me at bakergirlgeorgia@gmail.com. Thanks!!!!
ABSOLUTELY DELICIOUS! Need I say anything more?
Pastry
1 cup Gold Medal® all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
Filling
3 egg yolks
1 1/2 cups sugar
1/3 cup plus 1 tablespoon cornstarch
1 1/2 cups water
3 tablespoons butter or margarine
2 teaspoons grated lemon peel
1/2 cup lemon juice
2 drops yellow food color, if desired
Meringue
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
1/2 teaspoon vanilla
1. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
2. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
3. Heat oven to 475°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on cooling rack.
4. Reduce oven temperature to 400°F. In small bowl, beat egg yolks with fork. In 2-quart saucepan, mix sugar and cornstarch; gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
5. Immediately stir at least half of hot mixture into egg yolks; stir back into hot mixture in saucepan. Boil and stir 2 minutes; remove from heat. Stir in butter, lemon peel, lemon juice and food color. Pour into pie crust.
6. In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla. Spoon onto hot pie filling. Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.
7. Bake 8 to 12 minutes or until meringue is light brown. Cool away from draft 2 hours. Cover and refrigerate cooled pie until serving. Store in refrigerator.
Mmmmm!
Comments? Questions? Leave them for me or email me at bakergirlgeorgia@gmail.com. Thanks!!!!
Tuesday, January 22, 2008
Dessert Week: Sugar Free Cheesecake!
I personally haven't tried this one (yet!) but it looks so good, its sugar free, and its cheesecake..hello! lol
Graham Cracker Crumb Crust:
1 1/4 cups graham cracker crumbs
2 tablespoons sugar
3 tablespoons margarine, melted
1-2 tablespoons honey
Filling:
3 (8-ounce) packages fat-free cream cheese, softened
3/4 cup sugar
2 eggs
2 tablespoons cornstarch
1 teaspoon vanilla
1 cup reduced-fat sour cream
Heat oven to 325° F.To make the crust: Combine graham cracker crumbs, sugar and margarine in 8- or 9-inch springform pan. Add enough honey for mixture to stick together. Pat mixture evenly on bottom and 1/2 inch up sides of pan.To make the filling: Beat cream cheese and sugar in large bowl until light and fluffy; beat in eggs, cornstarch and vanilla. Add sour cream, mixing well.Pour mixture into crust. Bake until cheesecake is set but still slightly soft in center, 45 to 50 minutes. Turn off oven; cool cheesecake in oven with door ajar 3 hours. Refrigerate 8 hours or overnight.
Yield: 12 servings.
Comments? Questions? Leave them for me or email me at bakergirlgeorgia@gmail.com. Thanks!!!!
Graham Cracker Crumb Crust:
1 1/4 cups graham cracker crumbs
2 tablespoons sugar
3 tablespoons margarine, melted
1-2 tablespoons honey
Filling:
3 (8-ounce) packages fat-free cream cheese, softened
3/4 cup sugar
2 eggs
2 tablespoons cornstarch
1 teaspoon vanilla
1 cup reduced-fat sour cream
Heat oven to 325° F.To make the crust: Combine graham cracker crumbs, sugar and margarine in 8- or 9-inch springform pan. Add enough honey for mixture to stick together. Pat mixture evenly on bottom and 1/2 inch up sides of pan.To make the filling: Beat cream cheese and sugar in large bowl until light and fluffy; beat in eggs, cornstarch and vanilla. Add sour cream, mixing well.Pour mixture into crust. Bake until cheesecake is set but still slightly soft in center, 45 to 50 minutes. Turn off oven; cool cheesecake in oven with door ajar 3 hours. Refrigerate 8 hours or overnight.
Yield: 12 servings.
Comments? Questions? Leave them for me or email me at bakergirlgeorgia@gmail.com. Thanks!!!!
Monday, January 21, 2008
Dessert Week Continues!
Today's recipe:
Jello Poke Cake!
Mmm this is REALLY good! Very easy to make, and so versitile, you can do any combination you want. Below are just a few ideas, but mmm I'm sure all would be good!
Ingredients needed:
A Baked Cake
2 cups boiling water
1 tub (8 oz.) Cool Whip topping
Cake/Jello flavor combo ideas:
Cake Flavor: Jello Flavor:
White :Any! Use different flavors for different holidays for pretty looks!
Yellow: Berry Blue, Lime, Orange
Lemon: Lime
Spice: Orange
Chocolate: Cherry, Strawberry
Now..follow these simple steps for a yummy cake!
Bake any cake of choice according to directions on box. You can make 2 9-inch rounds, a 9" x 13", or even cupcakes! Let the cake cool. Once cake has cooled, pierce cakes with large fork at 1/2-inch intervals.
Next, stir 2 cups of boiling water into 2 pkg. (4-serving size each) JELL-O Brand Gelatin in medium bowl at least 2 min. until completely dissolved. Carefully pour gelatin evenly over cake layers. Refrigerate 3 hours.
Dip one of the cake pans in warm water 10 sec.; unmold onto serving plate. Spread with about 1 cup of the whipped topping. Unmold second cake layer; carefully place on first cake layer. Frost top and side of cake with remaining whipped topping. Refrigerate at least 1 hour or until ready to serve. Decorate as desired. Store leftover cake in refrigerator.
A LOWFAT VERSION:
Use Angel food cake, sugar-free Jello, and fat-free Cool Whip! Yum!
Also, you can use some food coloring (i'd say just a drop or 2, depending on how much coloring you want!) in the Cool Whip. Make it pretty! Garnish/decorate with fresh fruit.
Trust me..this is GOOD!
Comments? Questions? Leave them for me or email me at bakergirlgeorgia@gmail.com. Thanks!!!!
Jello Poke Cake!
Mmm this is REALLY good! Very easy to make, and so versitile, you can do any combination you want. Below are just a few ideas, but mmm I'm sure all would be good!
Ingredients needed:
A Baked Cake
2 cups boiling water
1 tub (8 oz.) Cool Whip topping
Cake/Jello flavor combo ideas:
Cake Flavor: Jello Flavor:
White :Any! Use different flavors for different holidays for pretty looks!
Yellow: Berry Blue, Lime, Orange
Lemon: Lime
Spice: Orange
Chocolate: Cherry, Strawberry
Now..follow these simple steps for a yummy cake!
Bake any cake of choice according to directions on box. You can make 2 9-inch rounds, a 9" x 13", or even cupcakes! Let the cake cool. Once cake has cooled, pierce cakes with large fork at 1/2-inch intervals.
Next, stir 2 cups of boiling water into 2 pkg. (4-serving size each) JELL-O Brand Gelatin in medium bowl at least 2 min. until completely dissolved. Carefully pour gelatin evenly over cake layers. Refrigerate 3 hours.
Dip one of the cake pans in warm water 10 sec.; unmold onto serving plate. Spread with about 1 cup of the whipped topping. Unmold second cake layer; carefully place on first cake layer. Frost top and side of cake with remaining whipped topping. Refrigerate at least 1 hour or until ready to serve. Decorate as desired. Store leftover cake in refrigerator.
A LOWFAT VERSION:
Use Angel food cake, sugar-free Jello, and fat-free Cool Whip! Yum!
Also, you can use some food coloring (i'd say just a drop or 2, depending on how much coloring you want!) in the Cool Whip. Make it pretty! Garnish/decorate with fresh fruit.
Trust me..this is GOOD!
Comments? Questions? Leave them for me or email me at bakergirlgeorgia@gmail.com. Thanks!!!!
Sunday, January 20, 2008
Welcome To My Food Blog!
Welcome to my new food blog! I'll be doing a different theme every week, and posting some of my original and/or favorite recipes everyday.
This week: Dessert!
Who doesn't love dessert? I'll be posting some quick and easy to make, and some not-so quick also. Mmmmmm....DESSERT!
I LOVE this recipe! My sister in law, Misty, introduced us to it..its soooo good! Beware though..its very, VERY rich! But oh, sooooooo yummy!!
Chocolate Eclair Dessert
1 six oz. box French Vanilla pudding (instant)
3 cups cold milk
9 oz. Cool Whip, thawed
1 box graham crackers
CHOCOLATE TOPPING/ICING
1 cup sugar
3/4 cup powdered cocoa
1 tsp. vanilla
1/4 cup milk
1/4 cup butter
For the main dessert, mix pudding and milk in a bowl and let set until it's firm. Fold in Cool Whip. Meanwhile, in a 9 x 13 pan, layer crackers across the bottom, top with 1/2 of the pudding mixture. Repeat, then top with crackers again. For the Icing: Melt butter, add other ingredients, boil for 1-2 minutes, then let cool for several minutes. Pour over top of crackers. Serve refrigerated.
Enjoy!
(Since I couldn't find Misty's recipe, this recipe is courtesy www.netcooks.com)
Comments? Questions? Leave them for me or email me at bakergirlgeorgia@gmail.com. Thanks!!!!
This week: Dessert!
Who doesn't love dessert? I'll be posting some quick and easy to make, and some not-so quick also. Mmmmmm....DESSERT!
I LOVE this recipe! My sister in law, Misty, introduced us to it..its soooo good! Beware though..its very, VERY rich! But oh, sooooooo yummy!!
Chocolate Eclair Dessert
1 six oz. box French Vanilla pudding (instant)
3 cups cold milk
9 oz. Cool Whip, thawed
1 box graham crackers
CHOCOLATE TOPPING/ICING
1 cup sugar
3/4 cup powdered cocoa
1 tsp. vanilla
1/4 cup milk
1/4 cup butter
For the main dessert, mix pudding and milk in a bowl and let set until it's firm. Fold in Cool Whip. Meanwhile, in a 9 x 13 pan, layer crackers across the bottom, top with 1/2 of the pudding mixture. Repeat, then top with crackers again. For the Icing: Melt butter, add other ingredients, boil for 1-2 minutes, then let cool for several minutes. Pour over top of crackers. Serve refrigerated.
Enjoy!
(Since I couldn't find Misty's recipe, this recipe is courtesy www.netcooks.com)
Comments? Questions? Leave them for me or email me at bakergirlgeorgia@gmail.com. Thanks!!!!
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