One of the things I like about visiting with my in-laws is that there is always (and I do mean always) dessert. Mmmm, yummy. The morning after partaking of a particularly delicious dessert made by my favorite mother in law, Beaver-ly, the contest consultant was taking a shower when inspiration struck (she tells me she does a lot of good thinking in the shower, which doesn't surprise me, since, as a stay at home mom, that's the only time she gets to herself in a typical day). How about an Accidental Blogger Dessert Contest? Well, how about it?
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| Peanut Butter Striped Delight from Kraft Kitchens |
To enter, just leave a comment with a favorite dessert recipe (I'm looking for actual recipes, not just the name of the dessert or a description). If you read my blog via email, you'll need to visit my blog to enter (click here). Oh, and if you don't have a blogger profile, just choose the "name/URL" option from the "comment as" drop down menu--you don't need to enter an URL.
I'll share my favorites in a future post, and a winner will be selected at random to receive a FABULOUS prize (well, it might not actually be all that fabulous, since we still have no idea what it will be--but at least you'll get bragging rights). You have until Monday, September 19 to enter.
Just to get you started, here's AKD's super shake recipe:
To a blender or food processor, add
- vanilla ice cream (3-4 scoops),
- milk (2-4 T or more, depending on how liquidy you want it to be),
- caramel syrup (1-2 T),
- mini chocolate chips (1 T), and
- milk chocolate m&ms (~2 T).
Stouticus Float
ReplyDelete7 lbs 12.0 oz Pale Malt (2 Row) US
2 lbs 8.0 oz Munich Malt - 20L
1 lbs 4.0 oz Caramel/Crystal Malt - 40L
1 lbs 4.0 oz Caramel/Crystal Malt -120L
10.0 oz Chocolate Malt (350.0 SRM)
5.0 oz Black Barley (Stout)
0.75 oz Columbus [14.20 %] - Boil 45.0 min
1.75 oz Centennial [10.00 %] - Boil 10.0 min
0.50 tsp Yeast Nutrient (Boil 10.0 mins)
1.0 pkg American Ale II (Harvested) (Wyeast Labs #1272) [125.00 ml]
1 scoop vanilla ice cream
A few days before brew day, make appropriate yeast starter for 5.5 gallons at OG of about 1.061.
Brew day: mash grains in 32 quarts water at 158F for 60 minutes.
Transfer wort to brew kettle and bring to boil.
Start timer for 90 minutes.
When timer says 45 minutes, add Columbus hops
When timer says 10 minutes, add Centennial hops and yeast nutrient
When timer says 0 minutes, remove from heat and cool to 65F
Add wort to fermenter.
Add the yeast starter to ferment.
Ferment 3 days at 65F. Then let fermentation temp raise to around 72 for 11 days.
Mix beer with 4.5oz can sugar and transfer to bottles.
Let bottles carbonate / condition for 2 to 4 weeks.
Chill bottles for at least 2 weeks.
Pour bottle into beer mug.
Add vanilla ice cream.
Enjoy.
Recipe #2 ...
ReplyDeleteLeprechaun Stout Float
8.0 oz Light Dry Malt Extract (8.0 SRM)
1 lbs 3.4 oz Mr. Beer Creamy Brown UME
1 lbs 3.4 oz Mr. Beer St. Pat Irish Stout HME
4.0 oz Cara-Pils/Dextrine (2.0 SRM)
4.0 oz Caramel/Crystal Malt - 60L
4.0 oz Caramunich Malt (56.0 SRM)
0.25 oz Columbus [14.20 %] (20 min)
0.50 oz Goldings, East Kent [5.00 %] (5 min)
4.0 oz Brown Sugar, Dark
1 Pkgs American Ale II (Harvested from TB) (Wyeast Labs #1272) [Starter 125 ml]
1/2 tbsp peppermint extract
Vanilla Ice Cream
Make starter at least 2 days before brewing day.
Bring 1 gallon water to 155F.
Add specialty grains in sack to water and steep for 45 minutes. Remove grain sack and let drain into wort.
Add UME, bring wort to boil and add hops at appropriate time intervals.
Boil the brown sugar and peppermint for the last 5 minutes.
Cool in ice bath to less than 80F, and then add to fermenter.
Top off with water to 8.5 liters. Aerate and pitch yeast as usual.
Ferment 2-3 weeks.
Batch prime with 2.25 oz table sugar.
Carbonate / Condition at room temperature 2 to 4 weeks
Chill bottles at least 2 weeks.
Pour bottle into beer mug.
Add vanilla ice cream.
Enjoy!
Recipe #3
ReplyDeleteLeprechaun Stouticus Float
7 lbs 12.0 oz Pale Malt (2 Row) US
2 lbs 8.0 oz Munich Malt - 20L
1 lbs 4.0 oz Caramel/Crystal Malt - 40L
1 lbs 4.0 oz Caramel/Crystal Malt -120L
10.0 oz Chocolate Malt (350.0 SRM)
5.0 oz Black Barley (Stout)
0.75 oz Columbus [14.20 %] - Boil 45.0 min
1.75 oz Centennial [10.00 %] - Boil 10.0 min
0.50 tsp Yeast Nutrient (Boil 10.0 mins)
1.0 pkg American Ale II (Harvested) (Wyeast Labs #1272) [125.00 ml]
1 tbsp peppermint extract
1 scoop vanilla ice cream
A few days before brew day, make appropriate yeast starter for 5.5 gallons at OG of about 1.061.
Brew day: mash grains in 32 quarts water at 158F for 60 minutes.
Transfer wort to brew kettle and bring to boil.
Start timer for 90 minutes.
When timer says 45 minutes, add Columbus hops
When timer says 10 minutes, add Centennial hops and yeast nutrient
When timer says 0 minutes, add peppermint then remove from heat and cool to 65F
Add wort to fermenter.
Add the yeast starter to ferment.
Ferment 3 days at 65F. Then let fermentation temp raise to around 72 for 11 days.
Mix beer with 4.5oz can sugar and transfer to bottles.
Let bottles carbonate / condition for 2 to 4 weeks.
Chill bottles for at least 2 weeks.
Pour bottle into beer mug.
Add vanilla ice cream.
Enjoy.
Bluefield Chocolate Ale
ReplyDelete4 lbs Pale Malt (2 Row) US
8.0 oz Caramel/Crystal Malt - 40L
8.0 oz Caramel/Crystal Malt - 80-92L
8.0 oz Munich Malt - 10L
6.1 oz Chocolate Malt (350.0 SRM)
2.1 oz Black (Patent) Malt (500.0 SRM)
0.75 oz Goldings, East Kent [5.00 %] (60 min) Hops
0.50 lb Cocoa Powder (unsweetened) (Boil 5.0 min)
1.00 oz Hazelnut (Bottling 5.0 min)
4.0 oz Milk Sugar (Lactose)
1 Pkgs American Ale II (Harvested) (Wyeast Labs #1272) [Starter 125 ml] [Cultured]
A few days before brew day, make appropriate yeast starter
Brew day: mash grains in 7.51 quarts water at 158F for 45 minutes.
Transfer wort to brew kettle and bring to boil.
Start timer for 90 minutes.
When timer says 60 minutes, hops
When timer says 5 minutes, add Cocoa Powder and Lactose
Add wort to fermenter.
Add the yeast starter to ferment.
Ferment 3 days at 65F. Then let fermentation temp raise to around 72 for 11 days.
Mix beer with 2.25oz can sugar and transfer to bottles.
Let bottles carbonate / condition for 2 to 4 weeks.
Chill bottles for at least 2 weeks (9 or 10 months is even better)
Enjoy
Butterfinger Dessert
ReplyDelete2 loaves angel food cake
1 lg. cool whip - 12 oz.
1/3 cup marg. - soft
2 Tbls. sugar
2 cups powder sugar
4 egg yokes
3 large butterfinger candy bars - crushed
Cream together: sugars, marg, yokes
Fold in cool whip
Layer: angel food cake
1/2 cream mixture
1/2 crushed candy bar
angel food cake
1/2 cream mixture
1/2 crushed candy bar
Dessert: JO'S PINEAPPLE DESSERT
ReplyDeleteRecipe story: During a campout at Tuolumne Meadows in Yosemite National Park, Jo's dessert won rave reviews from neighboring camper Ron Kauk, the renowned climber and author.
For oven baking, layer all of the following ingredients in a 9-by-13-inch pan in the order of the recipe without stirring.
Ingredients:
1 large can crushed pineapple (use half of the juice)
1 yellow cake mix (sprinkled evenly on top of the pineapple)
1/2 cup butter (in thin slices evenly layered on top of the cake mix)
3 ounces sliced almonds (sprinkled on top)
Directions:
1. For Dutch oven baking, use a cake pan within the oven (or spray the Dutch oven with nonstick spray and line it with heavy-duty foil).
2. Put all of the above ingredients in the Dutch oven in the order of the recipe. DO NOT STIR.
3. Place 12 to 15 briquettes underneath and 12 to 15 on top.
4. Bake at 350 degrees for 30+ minutes. Yummy!
Dessert: DUTCH OVEN CHOCOLATE LAVA CAKE
ReplyDeleteRecipe story: Audrey's favorite outdoor memories are when campers take their first bite of warm and gooey chocolate lava cake topped with whipped cream.
Equipment:
Dutch oven
Charcoal
Ingredients:
1 box any chocolate-flavor cake (eggs and oil will vary from different brands of cake mixes)
1 15–16-ounce can of chocolate syrup
Whipped topping
Directions:
1. Prepare cake as per direction on the cake box.
2. Place foil on the bottom of Dutch oven.
3. Pour chocolate syrup on the bottom of Dutch oven, then pour chocolate cake batter on top of chocolate syrup.
4. Place eight to 10 charcoals on the top and bottom of the Dutch oven.
5. Cook for 45 to 55 minutes, checking the cake after 15 minutes — it may be necessary to add additional charcoals to maintain 350 to 375 degrees of heat. (Each charcoal provides approximately 25 degrees of heat.)
6. Place Dutch oven on sheet of aluminum foil. Place 4 rocks at each corner to prevent foil from flying away.
7. Serve with whipped topping.
Bon appetit!
Dessert Burritos Recipe
ReplyDeleteDessert Burritos A Favorite RecipeScout Recipe
Required:
knife
aluminum foil
spoons
Ingredients:
tortillas
pie filling - blueberry, cherry, apple, ...
chocolate chips
mini-marshmallows
peanut butter
Notes:
This dessert has become our favorite. It is Sweeeeeeeeeet, easy, has very little clean-up, and doesn't get hands really messy if a little care is used.
Instructions:
Open the cans and put a spoon in each one.
Tear off squares of aluminum foil.
Put a tortilla on the square of foil.
Add peanut butter or pie filling.
Sprinkle with chocolate chips and/or marshmallows.
Roll up the tortilla and fold the bottom edge in.
Wrap foil around tortilla and place on grill above fire or on ash around edge of fire.
Wait for the ingredients to melt.
Hints:
Main problem is putting too much stuff in the burrito - try to talk people into taking smaller amounts.
Put all the tortillas in a foil wrap and carefully heat them before so they are more flexible.
Putting tortillas directly into the coals will burn them - keep them away and rotate often.
Each person should mark his burrito wrapper somehow so he knows it is his - special foil fold or permanent marker or series of poked holes in the foil.
So I would like to submit, that the picture above of "peanut Butter Striped Dessert" is one of my entries, since it might have inspired the dessert contest....but also I have another to submit.
ReplyDeleteBaskin Robbins Ice Cream Cake (at 1/2 the cost!) :-)
Step 1:
Choose your favorite ice cream (I have tried cookie dough, mint choc. chip, and cookies and cream...all were so yummy, but you can adjust to your taste)
Stir 1.5 quarts ice cream in a bowl, until well mixed. (this is important and you might not think it will get creamy but if you keep stirring, you'll get there)
Step 2:
Crush 1/2 package of oreo cookies. Place in bottom of a Spring Form Pan.
Step 3:
Melt 1/2 stick of butter and pour over cookies
Step 4:
Add 8 oz. Whipped Cream on top
Step 5:
Decorate with more crushed oreos (I usually do 3) and drizzle with chocolate syrup or caramel.
Step 6:
Freeze!
YUMMMMMMY!
Do you roast marshmallows? We do! And although these aren't really 'recipes,' I want to share them with you anyway.
ReplyDeleteS’More Recipes
The Elvis
Graham Cracker, PB Cup, marshmallow, banana slice
All American
Graham Cracker, white chocolate, marshmallow, strawberry
Oreo
Chocolate graham, milk chocolate, cookies & cream chocolate, marshmallow
Grasshopper
Graham Cracker, Andes mint, marshmallow
Creamy Caramel
Graham cracker, marshmallow, Caramello, Toffee
Chocolate Chip Meringues
ReplyDelete4 large egg whites
1 pinch salt
1 cup sugar
1 teaspoon vanilla
½ teaspoon lemon juice
Food coloring, optional
½ cup mini chocolate chips
Preheat oven to 275°. Line two cookie sheets with parchment paper.
Using an electric mixer, beat egg whites on medium speed until foamy. Then add the pinch of salt. Continue beating while slowly adding sugar, about a tablespoon at a time. Gradually add the vanilla and lemon juice with the sugar while continuously beating. Add a few drops of food coloring if desired.
When soft peaks begin to form, increase speed to medium-high and whip until the eggs are thick and glossy with stiff peaks. It should take about 10 minutes; do not overbeat or the eggs will become dry. (Mixture should resemble very thick whipped cream.) Lightly fold in chocolate chips.
Using a spoon, transfer small dollops of the mixture onto prepared pans, spaced about 1-1/2 inches apart. Bake for 40 minutes. Halfway through the baking time, rotate the pans. Turn off the oven and allow to cool into the oven for 45 minutes. Remove meringues from baking sheets and allow to cool completely on a rack. Store in a tightly sealed container at room temperature.
(Note: When working with egg whites, it's especially important that all cooking implement are clean and grease-free. Otherwise, your eggs may never peak.)
Grandma's Chocolate Crazy Cake
ReplyDelete3 cups flour
2 cups sugar
6 tablespoons cocoa
2 teaspoons baking soda
1-1/2 teaspoons salt
2/3 cup oil
2 cups water
2 tablespoons white vinegar
2 tablespoons vanilla
Mix dry ingredients with fork in a 9" x 13" baking pan. Add wet ingredients and mix. Bake at 350 degrees for 30 to 35 minutes.
You can use white frosting from a can, but this cake is so moist that it's great with just a light dusting of sugar or without any frosting at all.
Great for when you are out of eggs!!
My MIL's Coconut bars:
ReplyDelete1 stick salted butter (melted)
1-2 can(s) Eagle condensed milk
1 box graham cracker crumbles
1 package coconut
1 package chocolate chips* (milk or dark)
Poor melted butter into the bottom of a standard cookie sheet. Cover bottom completely, then poor graham cracker crumbles into butter. Cover completely.
Next, poor on chocolate (Peter thinks I use too much, I just laugh. There is NO SUCH THING as too much chocolate!)
Coconut comes next, then the condensed milk. For this step, it all really depends on how gooy you want your bars to be. The more milk, the goo-y-er they will be.
Bake in a 350* oven for about 30 minutes or until the coconut is golden brown. Allow to cool before cutting.
*A good alternative is butterscotch, peanut butter or heath chips.
My version of cheesecake:
ReplyDelete1 cup flour, sifted
1/4 cup sugar
1 teaspoon grated lemon peel
1/2 teaspoon vanilla extract
1 egg yolk (large)
1/4 cup butter, softened
6 packages (8 ounce size) cream cheese, softened
1 3/4 cup sugar
3 tablespoons flour
1 1/2 teaspoon grated lemon peel
1 1/2 teaspoon grated orange peel
1/4 teaspoon vanilla extract
7 eggs (large)
2 egg yolks (large)
1/4 cup heavy cream
Fresh fruit: Strawberries, Raspberries, Blueberries, Kiwi or whatever is in season.
PREPARATION:
In medium bowl, combine flour, sugar, lemon peel and vanilla. Make well in center; add egg yolk and butter. Mix with fingertips until dough cleans side of bowl.
Preheat oven to 400 degrees F. Grease the bottom and side of a 9-inch springform pan. Remove the side from the pan. Press one third of crust on bottom of springform pan; Bake 8 - 10 minutes, or until golden. Let cool.
Press the remaining crust onto the side of the spring form pan to the top. Put together springform pan when the bottom is cool.
Preheat oven to 500 degrees F.
Make Filling: In a large bowl of electric mixer, combine cheese, sugar, flour, lemon and orange peel, and vanilla. Beat at high speed, just to blend. Beat in eggs and egg yolks, one at a time. Add cream, beating just until well combined. Pour mixture into springform pan. Bake 10 minutes. Reduce temperature to 250 degrees F. and bake 1 hour longer. Or until middle is set. Once center is set, shut of oven and leave cheesecake in for an additional 15 minutes.
I have found that to prevent the middle from cracking, adding a pyrex bowl of water into the oven during baking helps.
Let cheesecake cool on wire rack. Loosen the sides from the pan with a spatula and open the pan, but do not remove from the cheesecake. Refrigerate 3 hours or overnight.
Make fresh whipped cream with the remaining whipping cream and sugar. Remove side of pan and spread whipped cream over the top then decorate with your fresh fruits & berries.
This will serve appx: 16 ppl.
Lemon Kiss Cookies
ReplyDelete3/4 cup sugar
1 1/2 cups butter, softened
1 tbsp lemon extract (I use almond)
2 3/4 cups all purpose flour
1 1/2 cups finely chopped almonds (I skip this and just add extra flour)
1 package Hershey's Kisses unwrapped
In large bowl, combine sugar, butter and lemon extract; beat until fluffy. Add flour and almonds; beat at low speed until well blended. Cover with plastic wrap and chill for 1 hour.
Heat oven to 375*. Shape a scant tablespoon of dough around a chocolate kiss, covering completely. Roll in hands to form a ball. Place onto ungreased cookie sheets.
Bake at 375* for 8-12 minutes or until cookies are set and bottom edges are golden brown. Cool 1 minute, then remove from cookie sheet.
If desired, melt extra chocolate and drizzle over top of cookies and sprinkle with powdered sugar.
Makes 6 dozen cookies, though my family of 4 eats the whole batch for dessert...not really, but each cookie is only a bite, so they don't last long.
If you want to use this recipe for a cookie exchange.....find a different cookie. You get screwed on this one! You need to bake 3 times as many cookies to come out even!