Instead of having to head out to the grocery store whenever you’re in the mood for some Magic Shell frozen treat topping, you can make your own at home with a lot less effort than it takes to get in your car and drive to the store.
scoochmaroo over at Instructables shares her recipe, which is completely vegan for all of your non-dairy frozen treats, using only two ingredients for a fool-proof topping. The two basic ingredients are coconut oil and chocolate, but you can also use a dash of sea salt. Once you make this recipe once, your mind will undoubtedly start racing with all of the flavors you can inject into your topping. scoochmaroo made several different flavor combinations, including dark chocolate and orange extract, white chocolate and vanilla and semisweet chocolate and mint extract.
This treat also makes an amazing gift; just put it in a decorative jar and you’re bound to impress the pants off anyone who receives it.
This summer is incredibly hot and sweaty, so there’s pretty much nothing better than ice cream and other fabulously delicious frosty treats. Check out these three recipes for some great desserts that will delight and best of all, cool you off.
Brownie Ice Cream Cake
Nothing goes better together than brownies, fudge and ice cream and this brownie ice cream cake will cost you a fraction of what store-bought ice cream desserts sell for.
Directions:
1. Heat oven to 350°F. Line 2 (9-inch) round cake pans with foil; grease bottoms only with shortening or cooking spray.
2. Make brownie batter directed on box. Divide batter evenly between pans. Bake 19 to 22 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely in pans, about 1 hour. Do not remove from pans.
3. Spread slightly softened ice cream evenly on brownies in pans. Freeze at least 2 hours or until ice cream is firm.
4. Remove desserts from pans; remove foil. Place on serving plates. Cut each dessert into 8 wedges. Drizzle each wedge with hot fudge topping. Decorate with candy sprinkles and cherries. Store covered in freezer.
Creamy Orange Ice Cream Pie
This creamy orange ice cream pie looks absolutely delicious. It includes sherbet, ice cream and sugar cookie crumbs.
Directions:
1. Heat oven to 375°F. In medium bowl, stir cookie mix and butter until well mixed (mixture will be crumbly).
2. Reserve 1 1/2 cups crumb mixture; set aside. In ungreased 9-inch glass pie plate, press remaining mixture over bottom and up side of plate; prick with fork. Bake 16 to 18 minutes or until light golden brown. Cool completely, about 1 hour.
3. Meanwhile, on ungreased cookie sheet, sprinkle remaining crumb mixture. Bake 10 to 11 minutes or until edges of crumb mixture begin to brown. Cool on cookie sheet, about 30 minutes.
4. While crust and crumb mixture are cooling, place sherbet and ice cream in refrigerator to soften. Scoop half of softened sherbet over crust; spread to cover crust. Sprinkle with 1/2 cup crumbs. Scoop all of softened ice cream over sherbet and crumbs; spread to cover. Sprinkle with 1/2 cup crumbs. Scoop remaining half of sherbet over ice cream and crumbs. Sprinkle with remaining 1/2 cup crumbs. Freeze until firm, 4 to 6 hours or overnight. Let stand 15 minutes to soften before cutting.
Frosty Latte Dessert
Ah, the dessert I am most excited about! When you say coffee liqueur and chocolate syrup and I am sold.
Directions:
1. Place whipping cream, liqueur and syrup in large bowl; refrigerate.
2. Heat oven to 350ºF. Cut butter into flour in medium bowl, using pastry blender or crisscrossing 2 knives, until evenly mixed. Stir in nuts. Press evenly in bottom of ungreased square pan, 9x9x2 inches. Bake about 15 minutes or until light brown. Cool completely, about 30 minutes.
3. Beat whipping cream mixture with electric mixer on high speed until stiff; spread over crust. Cover and freeze at least 4 hours until firm. For serving pieces, cut into 3 rows by 3 rows; serve immediately. Store covered in freezer.
I woke up this morning very much in a fog. I didn’t want to be up, I didn’t want to do anything and work was the last thing that appealed to me. Two hours later, I was still very much in the same boat, although I did force myself to do some work because that’s how the bills get paid and the roof stays over my head.
I’m going to blame my unproductive day on the weather; it’s rainy and miserable out which in turn, has made me pretty miserable. That is, until I ventured out into the kitchen to find some chocolate chip muffins just hanging out, begging me to indulge in them and maybe, just maybe, the will power would come!
And it did! Case in point, you’re reading this and if I was still an unmotivated wreck of a person just sitting here wasting the day away, well, I wouldn’t have ever finished this. So, with that, I went on the hunt for some fabulous chocolate chip muffin recipes to share with you for a day when you find yourself in a very similar bind.
If you’re having your muffins for breakfast and don’t want to feel like you’re merely eating an individually-sized cake and would like some semblence of breakfast-like foods in there, try these chocolate chip banana muffins.
Directions:
1. Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups. In medium bowl, mix buttermilk, butter and egg with spoon until blended. Stir in flours, brown sugar, cocoa, baking soda, vanilla and salt just until moistened. Stir in chocolate chips.
2. Divide batter evenly among muffin cups.
3. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Serve warm or cool.
Attention fruit lovers, berries are now in season! Last week we covered how to buy, store, freeze and prepare berries to use in recipes. This week, we have five delicious recipes where berries make a starring role.
Berry Cream Torte
This berry cream torte looks amazing. Not only would I like to eat it, I would just like to stare at it. It looks like it belongs at a high tea or a really important brunch or a small get-together or party and I love it.
Prep Time: 25 min Total Time: 2 hours 10 min Makes: 16 servings
You will need:
1 box Betty Crocker SuperMoist white cake mix
Water, vegetable oil and egg whites called for on cake mix box
2 containers (12oz each) Betty Crocker Whipped fluffy white frosting
1 container (8oz) frozen whipped topping, thawed
1 cup fresh raspberries
1 cup fresh blueberries
1 cup sliced fresh strawberries
1/4 cup seedless strawberry jam
1 tablespoon orange juice
Directions:
1. Heat oven to 350°F (325°F for dark or nonstick pans). Make and bake cake mix as directed on box for two 8- or 9-inch round cake pans, using water, oil and eggs. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
2. In large bowl, mix frosting and whipped topping untl well blended. To assemble cake, cut each layer in half horizontally. Place 1 layer half on serving plate; spread with 1 cup of the frosting mixture. Repeat 3 more times. Arrange berries on top of cake.
3. In small microwavable bowl, microwave jam uncovered on High about 20 seconds or until warm. Stir in orange juice; mix well with fork. Brush over berries. Store in refrigerator.
Cherry-Berries Meringue Torte
This is the most time-consuming recipe I have ever seen, but to its credit, there is a lot of waiting involved. The question is–is it worth it? I think the picture of this torte exclaims a resounding yes.
1. About 30 minutes before making the meringue shell, place an egg seperator over a small bowl. Crack open each egg over the egg seperator to separate the white from the yolk. (Save egg yolks for another recipe.)
2. Place the egg whites in a clean medium bowl, and let stand at room temperature up to 30 minutes*
3. Heat the oven to 275°F. Line a cookie sheet with a piece of foil or cooking parchment paper.
4. Add the cream of tartar to the egg whites; beat with an electric mixer on high speed until mixture looks foamy. Beat in 3/4 cup sugar, 1 tablespoon at a time; continue beating about 5 minutes, stopping occasionally to scrape mixture from side and bottom of bowl with a rubber spatula, until mixture is glossy and forms stiff peaks when beaters are lifted. (Do not underbeat because the meringue shell won’t hold its shape.) On the cookie sheet, shape the meringue into a 9-inch round with the back of a spoon, building up about a 1-inch side.
5. Bake 1 hour 30 minutes. Turn off oven; leave meringue in oven with door closed 1 hour. Remove from oven and cool on a cooling rack 2 hours longer.
6. Place a medium bowl and the beaters of electric mixer in refrigerator to chill. These will be used to beat the whipping cream, which beats better in a cold bowl.
7. Place block of cream cheese on a plate, and let stand at room temperature about 30 minutes to soften slightly. Or to soften cream cheese in the microwave, remove foil wrapper and place in microwavable bowl; microwave on Medium (50%) 45 to 60 seconds.
8. In a large bowl, stir together the softened cream cheese, 1/2 cup sugar and the vanilla until mixed; set aside.
9. Pour the whipping cream into the chilled bowl. Insert the chilled beaters in the electric mixer. Beat on high speed until whipped cream forms soft peaks when beaters are lifted. Gently fold the whipped cream and marshmallows into the cream cheese mixture.
10. Place the meringue on a serving plate, and spoon the filling onto the meringue. Cover; refrigerator at least 12 hours to blend the flavors but no longer than 24 hours.
11. Rinse the strawberries with cool water, and dry on paper towels. Cut out the hull, or “cap,” from each strawberry with the point of a paring knife. Cut the strawberries lengthwise into slices to measure 1 cup. In a medium bowl, stir together the pie filling, strawberries and lemon juice.
12. To serve, spoon the berry mixture onto the filling. Or cut the meringue shells into serving pieces, and top each serving with the berry mixture.
*Egg whites will have better volume when beaten at room temperature in a bowl that is clean and dry.
Mixed-Berry Cream Tart
This is a super easy recipe, despite the hours of its total time needed to make it. With the use of Nature Valley roasted almond crunchy granola bars and a plethora of delicious, fresh berries, you won’t be able to resist making this delicious tart.
Prep Time: 20 min Total Time: 3 hours 30 min Makes: 8 servings
1. In small bowl, crush 1 cup of the strawberries with pastry blender or fork. Reserve remaining 1 cup strawberries.
2. In medium bowl, pour boiling water over gelatin; stir about 2 minutes or until gelatin is completely dissolved. Stir crushed strawberries into gelatin. Refrigerate 20 minutes.
3. Meanwhile, leaving granola bars in pouches, crush granola bars with rolling pin. Sprinkle crushed granola in bottom of 9-inch ungreased glass pie plate, pushing crumbs up side of plate to make crust.
4. In small bowl, beat cream cheese, sugar and almond extract with electric mixer on medium-high speed until smooth. Drop by spoonfuls over crushed granola; gently spread to cover bottom of crust.
5. Gently fold blueberries, raspberries and remaining 1 cup strawberries into gelatin mixture. Spoon over cream cheese mixture. Refrigerate about 3 hours or until firm. Serve topped with whipped topping.
Cherry Berry Tart
The cherry berry tart is another must-have, easy recipe that will leave your mouth watering.
Prep Time: 20 min Total Time: 1 hour 50 min Makes: 8 servings
You will need:
1 box Pillsbury refrigerated pie crusts, softened as directed on box
Filling:
1 can (21oz) cherry fruit pie filling
1 cup halved strawberries
1 cup blueberries
whipped cream, if desired
Directions:
1. Heat oven to 450°F. Prepare pie crust according to package directions for unfilled one-crust pie using 9-inch tart pan with removable bottom. Place crust in pan; press in bottom and up sides of pan. Trim edges if necessary. Generously prick crust with fork. Bake at 450°F for 9 to 11 minutes or until light golden brown. Cool completely.
2. In large bowl, gently combine all filling ingredients except whipped cream. Spoon into cooled, baked crust. Refrigerate at least 1 hour. Remove sides of pan. Garnish with whipped cream.
Fresh Berry Dessert Bites
These little dessert bites look amazing, yet incredibly simple to work for just about any and every event you can imagine.
Prep Time: 45 min Total Time: 2 hours 40 min Makes: 40 bars
You will need: Crust:
2 1/4 cups all-purpose flour
2/3 cup sugar
1/2 teaspoon grated lemon peel
1/4 teaspoon salt
1 cup butter or margarine, cut into tablespoon-size pieces
1. Heat oven to 350°F. Grease or spray 15x10x1-inch pan. In large bowl, mix all crust ingredients except butter. Using pastry blender, cut in butter until mixture looks like fine crumbs; press evenly in pan.
2. Bake 18 to 20 minutes or until edges are light golden. Cool completely, about 40 minutes.
3. In large bowl, beat cream cheese and brown sugar with electric mixer on low speed until blended. Add yogurt and 1 teaspoon lemon peel; beat until blended. Spread mixture over crust. Refrigerate at least 1 hour but no longer than 24 hours.
4. Cut into 10 rows by 4 rows. Arrange 1 of each kind of berry on each bar. Store in refrigerator.
For the third day in a row, it is incredibly hot and humid outside. When we were still getting inches of snow in late April, I was certain summer would never grace us with its presence. But it’s better late than never and here we are, nearly June and finally, some weather that makes sense.
As the air conditioner came out of storage and was put in my partner’s office and while we took up secondary housing in the lukewarm shower, all I could think about was camping and steaks and cheeseburgers on the grill. In short, I need some awesome meaty goodness cooked outside on a grill and I need it now.
Because summer just doesn’t make sense without dinner cooked on the grill, SIRIUS Radio has a free download of Martha Stewart‘s entire Summer Grilling Cookbook. [PDF]
51 pages in all, this cookbook has helpful grilling tips and recipes for salads, sides, main dishes and desserts! If you subscribe to SIRIUS Radio, see Martha Stewart’s full schedule at http://sirius.com/martha.
This afternoon, there are at least three people I can hear just from my living room window who are mowing their lawn and yesterday, my family and I spent a few hours playing at the park and ended our day with some bike riding and baseball. If we didn’t realize it before, it is abundantly obvious now–spring is all around us. No longer are we craving heavy soups and slow cooker comfort food; with every new leaf on the trees around us, we are going more in the direction of light foods that taste great and fill us up without wanting to crawl into bed right after.
Chicken has always been my favorite meat and it never gets old. Here are 3 delicious recipes that exude spring and summer in color, as well as taste.
Shredded Thai Chicken Salad
Every Thai food lover has had a version of this Thai Chicken Salad dish, but now you don’t have to order in or make a trip out to get this flavorful dish using very minimal ingredients. And in just 15 minutes you can beat the Thai delivery person to your door.
2 cups shredded deli rotisserie chicken (from 2 to 2 1/2lb chicken)
1 cup julienne (matchstick-cut) carrots
1 cup broccoli slaw mix
1 large green onion, chopped
For Dressing:
2 tablespoons creamy peanut butter
2 tablespoons rice vinegar
1 tablespoon vegetable oil
1 tablespoon honey
4 teaspoons soy sauce
1/8 teaspoon red pepper sauce
fresh cilantro, if desired
Directions:
1. In large bowl, toss salad ingredients.
2. In small bowl, beat dressing ingredients with wire whisk. Just before serving, drizzle dressing over salad; toss until evenly coated. Garnish with cilantro.
Glazed Lemon Chicken and Rice
This 20 minute stir fry will please even the pickiest of taste buds and while it uses instant rice and quick-to-cook chicken, this lemon chicken and rice will put a quick supper on the table and while this recipe is meant for 2 servings, just double the recipe for the whole family.
1/2lb boneless skinless chicken breasts, cut into 1-inch pieces
1/2 teaspoon salt
3 green onions, cut into 1-inch pieces
1 small orange bell pepper, cut into 1-inch pieces
Directions:
1. In 2-cup measuring cup, stir 1/3 cup water, the lemon juice, cornstarch, honey and lemon peel until cornstarch is dissolved; set aside.
2. Cook rice in 1 cup water as directed on package; keep warm.
3. Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken; sprinkle with salt. Cook 2 to 3 minutes, stirring frequently, until chicken is brown. Stir in onions and bell pepper. Cook 2 to 4 minutes, stirring frequently, until chicken is no longer pink in center. Reduce heat to low.
4. Stir lemon juice mixture in measuring cup. Pour into skillet; stir to coat chicken mixture. Cook until slightly thickened. Serve chicken mixture over rice.
Parmesan Chicken
Have leftover chicken taking up space in your fridge? Make sure it doesn’t go to waste and turn it into an Italian-style skillet dish. This Parmesan chicken is ready in just 25 minutes.
1 bag (12oz) Green Giant Valley Fresh Steamers frozen cut green beans, thawed
2 cups cubed cooked chicken
1/2 cup grated Parmesan cheese
Directions:
1. In 12-inch skillet, heat oil over medium heat. Add garlic; cook about 30 seconds, stirring occasionally, until softened. Stir in marinara sauce and water. Cover; heat to boil over medium heat.
2. Add fettuccine and green beans; stir in separate fettuccine. Return to boiling; cover and boil 3 to 5 minutes or until beans are tender.
3. Stir in chicken. Cook 3 to 4 minutes, stirring occasionally, until chicken is heated.
4. Remove from heat. Sprinkle with cheese. Cover; let stand 2 minutes to melt cheese.
I started my morning out with an easy, yet yummy egg salad sandwich I threw together with some mayo, salt and pepper last night for a quick dinner, using the last of the hard boiled eggs we dyed for Easter. As I was washing off the eggs, I was thinking about what everyone else was doing with their leftover Easter eggs. I know we had a blast coloring them here and perhaps even made a little too much and maybe some of you out there did as well.
Do you still have leftover dyed Easter eggs? Take a look at these four different recipes that all call for hard boiled eggs and use them up!
Deviled Eggs
Regardless of if you’re making them as an appetizer for a dinner party or just your regular family dinner, bringing them to a potluck or making them as an easy and delicious snack for the family, you really can’t go wrong with deviled eggs.
Directions:
1. Cut eggs lengthwise in half. Scoop yolks from eggs into medium bowl; mash with fork. Stir remaining ingredients into yolks.
2. Fill egg whites with egg yolk mixture, heaping lightly. Cover and refrigerate up to 24 hours.
Zesty Deviled Eggs
These aren’t your average deviled eggs. Horseradish and ground mustard put some zip into these eggs and hit them right out of the park. Add some mini shrimp to the tops and you have one decadent appetizer no one will be able to stop talking about.
3 tablespoons mayonnaise, salad dressing or half and half
1 teaspoon prepared horseradish
1/2 teaspoon ground mustard
1/8 teaspoon salt
1/4 teaspoon pepper
Tiny cooked shrimp, sliced olives or sliced pimiento, if desired
Directions:
1. Peel eggs; cut lengthwise in half. Slip out yolks and mash with fork. Mix yolks and remaining ingredients, except shrimp.
2. Fill egg whites with egg yolk mixture, heaping it lightly. Garnish with shrimp.
Your New Favorite Potato Salad
Nothing says cook out weather like the beginning of spring. As soon as spring hits, you’re ready to get the grill fired up and get in as much picnic and family time as you can. Potato salad is a staple at any outdoor cooking and family event, and this is sure to become your favorite.
Prep Time: 10 minutes
Total Time: 4 hours, 50 minutes
Servings: 10 servings (about 3/4 cup each)
You will need:
6 medium boiling potatoes (2 pounds)
1 1/2 cups mayonnaise or salad dressing
1 tablespoon white or cider vinegar
1 tablespoon yellow mustard
1 teaspoon salt
1/4 teaspoon pepper
2 medium celery stalks, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
4 hard boiled eggs, chopped
Directions:
1. Scrub potatoes. Leave skins on if desired, or peel thinly and remove eyes.
2. Heat 1 inch water (salted if desired) to boiling; add potatoes. Cover and heat to boiling; reduce heat. Cook 30 to 35 minutes or until potatoes are tender; drain. Cool slightly; cut into cubes (about 6 cups).
3. Mix mayonnaise, vinegar, mustard, salt and pepper in 4-quart glass or plastic bowl. Add potatoes, celery and onion; toss. Stir in eggs. Cover and refrigerate at least 4 hours.
Havarti Ham and Egg Lasagna
Sure, it’s easy to throw together an appetizer or side with your leftover hard boiled Easter eggs, but can you really make a main dish with them? You sure can! Bring the colors of spring to your dinner table and enjoy a lasagna featuring eggs and ham.
1/2 cup drained sliced roasted red bell peppers (from jar)
1/2 cup water
9 uncooked lasagna noodles
2 cups diced cooked ham
12oz. (3 cups) shredded Havarti cheese
1/2 cup Progresso Parmesan Bread Crumbs
2 tablespoons butter, melted
Directions:
1. Place eggs in single layer in small saucepan. Add enough water to cover eggs by 1 inch. Bring to a boil. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes.
2. Meanwhile, spray 13×9 inch (3-quart) glass baking dish with nonstick cooking spray. In large bowl, combine Alfredo pasta sauce, asparagus, roasted peppers and water; mix well.
3. Drain eggs. Peel; coarsely chop eggs. Arrange 3 uncooked noodles in bottom of sprayed baking dish. Top with 2/3 cup of the ham, 1/3 of the eggs and 1 cup cheese. Spread with 1 1/2 cups Alfredo sauce mixture. Repeat layers 2 more times ending with sauce. (Be sure top noodles are covered with sauce.) Cover; refrigerate at least 8 hours or overnight.
4. Heat oven to 350°F. Bake covered for 30 minutes.
5. In small bowl, mix bread crumbs and butter. Uncover baking dish; sprinkle crumb mixture evenly over top of lasagna. Bake uncovered an additional 30 minutes or until thoroughly heated and topping is golden brown. Let stand 10 minutes before serving.
With so many variations of traditional Irish meals, sometimes it’s just nicer to go back to basics, which is what we’ve done here with our St Patrick’s Day dinner menu full of traditional favorites that have withstood the test of time.
Appetizer
Incredibly Creamy Potato Soup This is an incredibly creamy, and also incredibly easy and fast soup to throw together using a whopping five potatoes!
Prep Time: 10 minutes
Total Time: 35 minutes
Makes: 6 servings (about 3/4 cup each)
You will need:
1 1/2 cups water
5 medium potatoes, peeled and cut up
1 medium celery stalk, sliced (1/2 cup)
1/4 cup water
1 cup milk
3/4 teaspoon salt
1/8 teaspoon white pepper
2 green onions, thinly sliced
Directions:
1. Heat 1 1/2 cups water to boiling in 3-quart saucepan. Add potatoes and celery. Cover and heat to boiling; reduce heat. Simmer about 20 minutes or until potatoes are tender.
2. Drain liquid into blender. Remove 3 cups cooked vegetables from saucepan; place in blender with liquid. Add 1/4 cup water. Cover and blend about 1 minute until smooth.
3. Stir pureed vegetables back into saucepan. Stir in remaining ingredients; heat over medium heat, stirring occasionally, until hot.
Irish Soda Bread A St Patty’s Day dinner just wouldn’t be complete without Irish soda bread. Whether or not you’re Irish, a hearty meal with family and friends to celebrate the holiday begs for the inclusion of a great tasting quick bread.
2. Cut butter into flour, sugar, baking soda, baking powder and salt in large bowl, using pastry blender or crisscrossing 2 knives, until mixture resembles fine crumbs. Stir in raisins and just enough buttermilk so dough leaves side of bowl.
3. Turn dough onto lightly floured surface. Knead 1 to 2 minutes or until smooth. Shape into round loaf, about 6 1/2 inches in diameter. Place on cookie sheet. Cut an X shape about 1/2 inch deep through loaf with floured knife.
4. Bake 35 to 45 minutes or until golden brown. Brush with butter or margarine, softened, if desired.
Main Course
Slow Cooker Old-World Corned Beef and Vegetables Even those who swear they don’t know how to cook or can’t cook a delicious meat and potatoes meal for the meat and potatoes holiday can accomplish this amazing dish with the use of a tried and true slow cooker.
2 1/2 pounds medium new potatoes, (about 8), cut in half
2 cups baby-cut carrots
1 cup frozen small whole onions, thawed
1 corned beef brisket (3 to 3 1/2 pounds)
1/8 teaspoon pepper
1/2 cup water
1 tablespoon Worcestershire sauce
1 tablespoon cornstarch
2 tablespoons cold water
Directions:
1. Mix potatoes, carrots and onions in 4-to-6-quart slow cooker.
2. Thoroughly rinse corned beed; discard seasoning packet. Place beef on vegetables; sprinkle with pepper. Mix 1/2 cup water and the Worcestershire sauce; pour over beef.
3. Cover and cook on low heat setting 8 to 9 hours or until beef and vegetables are tender.
4. Remove beef and vegetables from slow cooker; cover to keep warm. Pour juices from slow cooker into 1-quart saucepan; heat to boiling. Mix cornstarch and cold water until smooth; stir into juices. Cook, stirring constantly, until sauce has thickened. Serve sauce with beef and vegetables.
Dessert
Irish Cream-Coffee Bars Sure, you may have had Irish cream flavoring or liquer in your coffee to wind down and relax after a hearty, satisfying meal, but these dessert bars take the decadent flavor to the next level of deliciousness, made with liquer, coffee and sugar cookie mix no one can mess up.
1 can (14oz) sweetened condensed milk (not evaporated)
2 tablespoons Irish cream liquer
1 teaspoon instant coffee granules or crystals
For Topping:
1 cup whipping cream
2 tablespoons packed brown sugar
1 tablespoon Irish cream liquer
1 teaspoon vanilla
1/8 teaspoon ground cinnamon
25 cinnamon sticks (2 inch)
Directions:
1. Heat oven to 350°F. Spray bottom and sides of 8-inch square pan with cooking spray. In large bowl, place cookie mix and pecans. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. With fork, stir in egg. Press half of cookie mixture in bottom of pan. Bake 15 to 18 minutes or until golden brown. Reserve remaining cookie mixture.
2. Meanwhile, in small bowl, stir milk, 2 tablespoons liqueur and the coffee granules until well blended. Pour evenly over warm crust. Sprinkle reserved cookie mixture over top. Bake 25 to 30 minutes longer or until golden brown. Cool 30 minutes at room temperature. Refrigerate 1 hour to cool completely. Let stand 10 minutes before cutting into bars (5 rows by 5 rows).
3. Just before serving, in small bowl, beat whipping cream, brown sugar, 1 tablespoon liqueur and the vanilla with electric mixer on high speed until soft peaks form. Top each bar with dollop of whipped cream; sprinkle with ground cinnamon. Insert cinnamon stick into each dollop of whipped cream.
Irish soda bread is a “quick bread” that is traditionally made of flour, bread soda, salt and buttermilk. It dates back to 1840, which has given all sorts of people, from grandmothers to modern-day foodies, a great deal of time to add their own ingredients to the traditional bread, to truly make it their own. On that same note, trying to find an easy Irish soda bread recipe anyone can make that also peaks the taste buds is incredibly difficult to find since everyone has been creating and re-creating the delicacy as their own and completely crowding the recipe airwaves.
Luckily, I didn’t just find a recipe for super easy soda bread, I found a video how-to from Epicurious as part of their Around the World in 80 Dishes video series for Irish soda bread that only takes 30 minutes with Culinary Institute of America Chef Eric Kastel demonstrating.
Breakfast time is hectic. People are running around all over the place, getting everything they need together for their day, screaming and fighting with each other and generally just not having enough time to sit down and enjoy a plate of food and you’re lucky if you can get up in the morning with enough time set aside to make that place of food in the first place. Here are some super easy breakfast recipes with one thing in common–they all rely on Pillsbury refrigerated cinnamon rolls. They are easy to make and take very little time to eat, making them pretty perfect breakfast options for the whole family.
Fresh Apple Sweet Rolls
Apples and cinnamon have long been a match made in heaven and both of these fabulous ingredients make a delightfully sweet, decadent and delicious apple sweet roll breakfast for two.
Directions:
1. Heat oven to 350°F. Spray 2 (6oz.) custard cups with cooking spray. In small bowl, mix butter, cream and brown sugar; spoon into custard cups. Top with chopped apple. Place 1 frozen cinnamon roll in each cup; place cups on cookie sheet.
2. Bake 22 to 25 minutes or until golden brown and rolls are no longer doughy. Immediately run sharp knife around edge of each cup; turn each upside down and onto serving plate. Slowly lift cup from biscuit, releasing biscuit onto plate. Spread any remaining apple mixture in cups over rolls. Divide 1 icing packet between hot rolls, drizzling evenly over rolls. Cool 5 minutes before serving.
Taste-of-the-Islands Breakfast Rolls
These breakfast rolls are full of tropical flavors that will mentally transport anyone to a beach with an exotic drink in hand.
1 can (17.5oz.) Pillsbury Grands! Flaky Supreme refrigerated cinnamon rolls with icing (5 rolls)
1/2 cup Smucker’s pineapple ice cream topping, drained
1/2 cup Fisher dry roasted macadamia nuts, chopped
Directions:
1. Heat oven to 350°F. Grease cookie sheets with shortening.
2. Unroll cinnamon roll dough, cinnamon side up. Set icing aside. Spoon pineapple topping evenly over cinnamon rolls. Sprinkle nuts over pineapple topping.
3. Reroll dough into pinwheel shape; separate into 5 rolld. Place 2 inches apart on cookie sheet.
4. Bake 20 to 23 minutes or until golden brown.
5. Pour icing into small bowl; stir in rum. Spread icing on rolls; spinkle with coconut. Place on serving platter; garnish with pineapple rings and mint.
Blueberry-Banana-Granola French Toast
Granola bars add a unique crunch and texture to this anything-but-ordinary french toast.
1 bag (10oz.) Cascadian Farm organic frozen blueberries, thawed
1 aerosol can (7oz.) fat-free whipped cream topping
Directions:
1. Heat oven to 350°F. (325°F for dark pan). Spray 13×9-inch pan or 12×2-inch round cake pan with CRISCO butter flavor or original no-stick cooking spray. Separate dough into 8 rolls; set icing aside. Cut each roll into quarters; arrange evenly in pan. Sprinkle 3/4 cup of the crushed granola bars evenly over dough pieces.
2. In large food processor or 5-cup blender, place eggs, milk and condensed milk; cover and process 1 minute. Add bananas; cover and process 1 minute. Pour egg mixture over dough in pan. Sprinkle with remaining 3/4 cup crushed granola bars.
3. Bake 35 to 45 minutes or until golden brown and set in center. Spoon and spread reserved icing over warm rolls. Cool 15 minutes before serving.
4. To serve, spoon baked french toast into shallow bowls or cut into 8 servings. Top each serving with 3 tablespoons blueberries; garnish with 2 tablespoons whipped cream topping.
Orange-Coconut Breakfast Rolls
With just a few, simple ingredients added to Pillsbury refrigerated cinnamon rolls, you will flip over these orange-coconut breakfast rolls.
1 can (12.4oz.) Pillsbury refrigerated cinnamon rolls with icing (8 rolls)
8 tablespoons Smucker’s sweet orange marmalade
1/4 cup Fisher Chef’s Naturals natural sliced almonds
1/2 to 1 teaspoon almond extract
Directions:
1. Heat oven to 400°F (375°F for dark pan). Grease 9-inch round cake pan with canola oil or spray with Crisco Original No-Stick cooking spray.
2. Place coconut in shallow dish. Separate dough into 8 rolls; set icing aside. Roll each cinnamon roll in coconut; press coconut onto all sides of roll to coat generously. Place rolls, cinnamon topping sides up, in pan.
3. Make well in each roll, using back of spoon. Fill each well with 1 tablespoon marmalade; sprinkle with almonds.
4. Bake 15 to 20 minutes or until golden brown. Cool 10 minutes. Meanwhile, in small bowl, stir almond extract into icing. Carefully spread icing on warm rolls. Serve warm.
Cinnamon French Toast Bake
This french toast bake looks so decadent and so delicious, I can barely stand it! Definitely a recipe with the makings of becoming a traditional family favorite.
2 cans (12.4oz. each) Pillsbury refrigerated cinnamon rolls with icing
6 Eggland’s Best eggs
1/2 cup heavy whipping cream
2 teaspoons ground cinnamon
2 teaspoons vanilla
1 cup Fisher Chef’s Naturals chopped pecans
1 cup maple syrup
Garnish:
icing from cinnamon rolls
powdered sugar
1/2 cup maple syrup, if desired
Directions:
1. Heat oven to 375°F. Pour melted butter into ungreased 13×9-inch (3-quart) glass baking dish. Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 8 pieces; place pieces over butter in dish.
2. In medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended; gently pour over roll pieces. Sprinkle with pecans; drizzle with 1 cup syrup.
3. Bake 20 to 28 minutes or until golden brown. Cool 15 minutes. Meanwhile, remove covers from icing; microwave on medium (50%) 10 to 15 seconds or until thin enough to drizzle.
4. Drizzle icing over top; sprinkle with powdered sugar. If desired, spoon syrup from dish over individual servings. Serve with the additional 1/2 cup maple syrup.
Peanut Butter Banana Sweet Rolls
These may look like your ordinary, refrigerated cinnamon rolls, but the topping developed by television cooking host Sandra Lee, is absolutely exquisite.
Prep Time: 5 minutes
Total Time: 15 minutes
Makes: 8 servings (1 roll and 2 tablespoons banana mixture each)
You will need:
1 can (12.4oz.) Pillsbury refrigerated cinnamon rolls with icing
1 banana
1/2 cup peanut butter
Directions:
1. Bake cinnamon rolls as directed on package.
2. In medium bowl, mash banana with a fork. Stir in peanut butter and reserved icing until blended to create a peanut butter dipping sauce. If misture is too thick, stir in water, 1 teaspoon at a time, until it reaches desired consistency. Spread on warm rolls.
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