Wednesday, June 17, 2009
I was in the mood to make a pie, and I definitely don't have a lot of money to spend on ingredients so I went for this yummy sounding pie recipe I found off the pillsbury website. The picture they have makes the pie look a whole lot bigger, but in reality it's slightly smaller. I also added about 1 cup of crushed graham crackers to my crust to make it a little thicker. Pay attention to the fact that the whipping cream, whipped, is used IN the pie. I, having a dumb moment, thought it was just for a whipped topping and I skipped on buying it at the store. Then I realized, one: there is no whipped cream on the top of the pie in the picture, and two: that it actually goes IN the pie. Oh well, I used the small amount of Cool Whip I had in addition to a touch of milk. There were, consequently, a few little white dots from the Cool Whip, but it still tasted really refreshing and light! This is a perfect summer dessert.
|1 1/4||cups crushed pretzels|
|1/2||cup margarine or butter, melted|
|1||(14-oz.) can sweetened condensed milk (not evaporated)|
|1/2||cup frozen concentrated margarita mix, thawed|
|1||(10-oz.) pkg. frozen strawberries in syrup, thawed|
|1||cup whipping cream, whipped|
In small bowl, combine all crust ingredients; mix well. Press firmly in bottom of ungreased 8 or 9-inch springform pan. Refrigerate while preparing filling.
n large bowl, combine condensed milk and margarita mix; beat until smooth. Add strawberries; beat at low speed until well blended. Fold in whipped cream. Pour into crust-lined pan. Freeze at least 3 hours or until firm.
To serve, let stand at room temperature for 30 minutes. Garnish as desired. Store in freezer.
Saturday, June 6, 2009
Two candies in one post today! The Butterfinger mounds are from cookiemadness.com and the clodhoppers are from bakingchambers.com The butterfingers really do taste a lot like the actual candy. You could dip them in chocolate or just drizzle it on top if you want, but I was lazy and didn't feel like it today. The clodhoppers, also called chocolate brittle...AWESOME. Definitely use Hershey milk chocolate bars with this one.
2 tablespoons butter
2 tablespoon granulated sugar
1/4 cup corn syrup
1/2 cup butterscotch chips
1/3 cup creamy peanut butter
1/2 teaspoon vanilla extract
3 cups corn flakes
Place butter, sugar and corn syrup in a medium sized microwave-safe bowl. Microwave on high for about 1 minute or until bubbly. Stir to dissolve sugar. Quickly stir in butterscotch chips and stir until chips are melted. Stir in peanut butter and vanilla and stir until smooth. Stir in corn flakes.
Drop by rounded tablespoons onto a waxed paper lined cookie sheet. Let sit until firm or chill until firm.
Makes around 12
Chocolate Brittle (Homeade Clodhoppers)
1/2 Cup butter
1/2 Cup sugar (either white granulated sugar or light brown sugar both work, but I prefer to use the white sugar for taste preference)
20-30 Graham crackers (amount depends on size of cookie sheet)
Approx. 400g of your favorite chocolate bar (I like to use either Cadbury's milk chocolate bar, Hershey's cookies and cream bar, or Lindt's dark chocolate bar)
1) Preheat oven to 350F and line a cookie sheet with parchment paper
2) Melt butter and sugar over medium heat stirring occasionally and bring to a boil
3) Arrange graham crackers to fit evenly on cookie sheet
4) Pour butter mixture over graham crackers and spread to cover all graham crackers evenly
5) Place in oven for 8min then cool completely on a wire rack
6) Once cooled, break sugar coated graham crackers into bite size pieces
7) Melt chocolate in large pot over low heat stirring frequently
8) Once melted, add graham bits to melted chocolate and stir to cover each piece equally
9) Pour chocolate covered grahams back onto lined cookie sheet and spread evenly
10) Place in fridge to cool, once cooled break into pieces again and enjoy!