Mint Chocolate Trifle

So while I was looking in my pantry I found a box of Pillsbury Mint Chocolate Brownie mix that's been sitting in there for awhile. I decided finally to use it in something so I wouldn't have to keep looking at it. Then I glanced across the kitchen for another inspiration and I saw a glass container full of mini York Peppermint Patti's...a trifle!

This is really easy to make and it got rave reviews, but I actually didn't try any so I can't tell you from a firsthand experience. But what's not to love, mint brownies, pudding, Cool Whip, and York Peppermint Patti's? The great thing about this dessert is that it doesn't leave you feeling really full. Aside from the brownies, everything else is pretty light. 

Ingredients:

1 box Pillsbury Mint Chocolate Brownie mix (if you don't have one just add some peppermint extract to a regular brownie mix)

1 box of chocolate pudding (serves 4)

1 box vanilla pudding (serves 4)

2 16 oz. containers of Cool Whip

10 mini York Peppermint Patti's

Optional:

1/2 cup Andes mint baking pieces (I had them leftover)

1/4 cup hot fudge sauce or chocolate syrup

Directions:

Prepare brownies according to directions on box-let set for about 10 min. and crumble. 

Prepare both puddings, in separate bowls, according to directions on the boxes.

Pour the chocolate pudding on the bottom layer of the trifle; add one of the Cool Whip containers as the second layer. Put half of the brownies on next (add 1/4 cup of crushed Andes mint baking pieces if you want). Add the vanilla pudding, then the brownies, and top with the last container of Cool Whip. Sprinkle the top with York Peppermint Patti's (and remaining Andes mint baking pieces). Drizzle with chocolate syrup or hot fudge sauce if desired.

Cake #3

I HATE Wilton roses...

Just in case anyone was wondering, this is a strawberry cake with a layer of hot fudge.

Coconut Pudding Pie

          My personalized graham cracker crust creation.

As promised, I'm putting up more recipes on here, though I still feel like I've lost some of the people who used to come and visit. :( Sad. I hope you all come back though! I do again apologize for my bad pictures. I don't have a very good camera at all, nor am I able to turn the flash off b/c I don't know how.

I kind of felt like I was in a baking rut...I was tired of doing bars, brownies, cookies, or candies, so why not make a pie? To be honest, I'm not a huge fan of pies in general. I don't like pastries or crusts or anything of that sort, especially doughnuts--gross. 

I found this recipe off of www.pillsbury.com I wanted to make a pie with a fruity filling, and once I saw this Choose-your-own Filling Pie I was heart-set on using coconut. I did modify their original recipe, using Coconut Creme Pudding instead of vanilla and I also used a graham cracker crust instead of a crescent roll crust, which sounds weird to me. To make this extra special, I had the brilliant idea (humble I know) of smearing a layer of melted chocolate on top of the graham cracker crust. Once my mom tried this pie, she informed me that every pie ever made will HAVE to have chocolate on top of the graham cracker crust. This pie is super easy to make and only takes about 10 min. to make it. 

Moment of honesty: I haven't tried this pie. I did try a little of the filling and it was good--very light. This would be a great summer pie b/c you wouldn't feel heavy and gross and after it. Oh yeah, go check out Pillsbury's website! They have a ton of wonderful recipes on it.

Ingredients:

1 graham pie crust

3/4 cup semi sweet chocolate chips

1 box (4 serving) of Coconut Creme instant pudding and pie filling mix (if your store doesn't carry it, Vanilla works too)

1 3/4 cups milk

2 tsp. coconut extract

1/2 tsp. vanilla extract

2 cups frozen (thawed) whipped topping

1/4 cup shredded coconut, toasted

Directions:

Melt the chocolate chips in the microwave until smooth, about 2 min. Spread carefully and evenly over the graham cracker crust. Put in freezer for around 5 min. or until the chocolate is hardened.

Make pudding mix as directed on box, using 1 3/4 cups milk. Stir in vanilla and coconut extracts and the whipped topping. Spread on crust. Sprinkle with toasted coconut. Refrigerate at least 1 hour. Store covered in refrigerator. 

White Trash-revamped

If you guys haven't noticed yet, I LOVE homemade candy. Cakes, cookies...eh, they're ok and all, but candy is where it's at! I'm sure all of you have had white trash before so I decided to vamp up the recipe a little bit. I added peanut butter (of course I would right?) to the white chocolate in addition to Cadburry mini chocolate eggs. This stuff is amazing...really really really good. It is, however, kind of rich and after a few bites you've had enough.

The other great thing about this is that you don't have to use the stove or oven AND you just dump everything into one bowl. Instead of writing a paper, I made this and am watching Grey's Anatomy...I know I know, it's trashy at times--just let me have my guilty pleasure. Besides, when you're wanting to procrastinate school, anything sounds good other than the actual work itself. 

There is a little bit of justification to not doing school too. The Memphis Tigers (my school!!) play tonight so I of course have to watch and support. They are going all the way to #1 this year I feel it. Last year #2 was an ok spot, but I feel it...#1 here we come!

Ingredients:

2 cups Cheerios

1 1/2 cups peanuts

2 cups pretzel sticks, broken

2 cups Chex cereal (I just realized I forgot to add these :()

1 1/2 cups M & M's

1 bag Cadburry Mini Chocolate Eggs

1 package of white chocolate chips (around 16 oz.)

3/4 cup peanut butter

Directions:

Put all the ingredients except the white chocolate and peanut butter in a large bowl. Melt the white chocolate and peanut butter in a microwavable bowl (about 2 min.) until smooth and creamy. Pour over mixture and mix together, coating the dry ingredients evenly.  

Put wax paper on the counter and pour mixture on top, spreading in a thin layer. Let set and break into clumps. Store in an airtight container or plastic bag.

Chocolate Chip-Peanut Butter Torte

I know that I haven't been posting many recipes on my blog, or even comments for that matter. I've been really busy with school as of lately so I haven't found much time to cook. My cake decorating class has received all my baking attention as of recently, but I promise that I'll do better and start posting more recipes ASAP! Don't forget about me and never check my blog anymore...I'm still alive. 

 I promise you that this tastes and looks much better than my horrible picture. Unfortunately before I could take a good picture it was cut up and served, hence the bad picture. This is like a chocolate chip cookie/cheesecake blessing of goodness! I found it off www.pillsbury.com I highly recommend this to anyone who likes chocolate chip cookies or cheesecake.

Ingredients:

1 roll (16.5 oz.) Pillsbury refrigerated chocolate chip cookie dough

1 package (8 oz) cream cheese, softened (I used reduced fat and it tasted fine)

1/4 cup sugar

1 egg

1 cup mini semi-sweet chocoalte chips

1 cup chopped honey-roasted peanuts

1 cup butterscotch chips

1/4 cup peanut butter

1/4 cup chocolate-flavored syrup (I actually used the magic shell syrup)

Directions:

Heat oven to 350 degrees. In an ungreased 10 or 9 inch springform pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 15-18 min. or until light golden brown.

Meanwhile, in a medium bowl, beat cream cheese with electric mixer on medium speed until light and fluffy. Beat in sugar and egg until well blended. Stir in 1/2 cup of the chocolate chips and 1/2 cup of the peanuts. Pour over cooled crust and spread evenly.

In a bowl microwave the butterscotch chips until smooth and melted. Stir in peanut butter until smooth. Drizzle over cream cheese mixture. Sprinkle with remaining chocolate chips and peanuts.

Bake 30-40 min. until edge is set but center it still slightly jiggly. Cool on cooling rack 10 min. Run knife around side of pan to loosen the torte; carefully remove side of pan. Cool 1 hour. Refrigerate until chilled, about 2 hours.

To serve, cut torte into wedges. Drizzle 1 tsp. of chocolate syrup onto each dessert plate. Place wedges over syrup. Store in refrigerator. 

Cake #2

Here's my clown cake!

My first Wilton Cake

Here it is! My very first cake I officially decorated myself. Please be nice :)