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1  COOKING / Dessert / Brownie Cheesecake Cookie Dough Pie on: October 23, 2014 07:51:52 PM
What's better than dessert?  Dessert topped dessert!
Brownie layer, cheesecake layer with dough dough bits, all in pie form.  This is so good!  But so rich, a tiny piece is a must. 

Signed up to bring a pie to the neighborhood party.  Everyone expects me to make some fancy dessert, so even though I was crazy busy beforehand a store bought pie was a no no.  So I found this recipe on pinterest, made two and took them.  These were the first gone.  I stole a slice before I left at least. 





~~
Cookie Dough Cheesecake Brownie Pie

Ingredients

~For the Brownie Layer
1 refrigerated pie crust
1 brownie mix (for a 9x13 pan)
1/4 cup oil
1/4 cup water
1 egg
~For the Cheesecake Layer
1 - 8 ounce package cream cheese, softened
1/4 cup brown sugar
1 teaspoon vanilla extract
1 - 12 ounce container Cool Whip, divided
~For the Cookie Dough Bites
1/4 cup butter
1/3 cup brown sugar
1/2 teaspoon vanilla extract
1/2 cup flour
pinch of salt
1 teaspoon milk
1/2 cup mini chocolate chips, divided

Instructions

Unroll the pie crust according to the package directions. Place in a 10 inch pie plate and set aside.
Beat the brownie mix, oil, water, and egg until combined. Spoon into the pie crust. Cover the edges of the pie crust with foil to prevent them from burning. Bake at 350 degrees for 40-45 minutes. Do not over bake. Remove from the oven and cool completely.
Beat the butter, brown sugar, vanilla, and salt until creamy. Add the flour and milk and beat again. Stir in 1/4 cup mini chocolate chips. Roll into 56 tiny cookie dough bites. Place on a wax paper lined tray and freeze until hard.
Beat the cream cheese, brown sugar, and vanilla until creamy. Fold in 3 cups of Cool Whip.
Cut the cookie dough bites in half. Reserve 10 balls (20 halves for the topping) Stir gently into the cheesecake filling. Spoon the filling gently on top of the cooled brownie.
Sprinkle the top of the pie with the remaining chocolate chips. Top with Cool Whip swirls and the reserved cookie dough bites. Cut into 12 pieces of pie. Store in a sealed container in the refrigerator.

Found at:
http://insidebrucrewlife.com/2014/07/cookie-dough-cheesecake-brownie-pie/
2  CRAFTSTER CRAFT CHALLENGES / CHALLENGE 103 ENTRIES / Smores Marshmallows. Inside Out. on: October 07, 2014 12:47:56 PM
Smores Marshmallows.  Inside out.



I'm surely not the first person who thought of this idea, but I haven't been able to find the idea on google, so I'm saying this one is a personal recipe well enough.  Inspired by my love of smores and homemade marshmallows!

These are homemade marshmallows made with homemade graham crackers and chocolate swirls inside.  All the smore makings are on the inside of the marshmallow! Yum.

 


Homemade Marshmallows:

1/2 cup cold water
3 - 1/4 ounce envelopes unflavored gelatin

2 cups granulated white sugar
1/2 cup cold water
1 cup light corn syrup
1/4 teaspoon salt

Additions:

2 teaspoons pure vanilla extract
1 1/2 cups graham crackers crushed into large crumbs
1 1/2 cups miniature chocolate chips

Garnish:

3-4 cups powdered sugar, sifted

Spray a 9X13 (I like thicker mallows so I used a 9X9) pan with pam, then sift a layer of powdered sugar over the whole pan bottom and sides so the marshmallow can release.



Soften gelatin with cup cool water in bowl of stand mixer.

In a medium saucepan put 2 cups sugar, cup water, 1 cup corn syrup, and tsp salt.  Bring to a boil at medium to medium high, stirring.  When boiling, place saucepan lid on top for two minutes to let condensation wash down the sides.  Remove lid after two minutes and clip in candy thermometer.  Allow to reach 240 without stirring this time.

Start mixer on low speed, slowly pour in hot syrup into softened gelatin.  Gradually increase speed to high, beating for 10 minutes until bowl is softly warm to the touch and mixture is white, shiny, and thick.

Stop mixer and add chocolate chips, 2 tsp vanilla, and graham cracker pieces.  Beat again until graham pieces are mixed in well and chocolate is melted and swirled.  



Spatula out sticky mixture into prepared 9X13 pan.  Try to smooth top as best you can.  



Sift a generous amount of powdered sugar over all top.  Let set for 8 hours or over night.

Loosen marshmallow from sides of pan with knife.  Sift powdered sugar over counter or cutting board, then pull marshmallow sheet from pan and place on top.  Using kitchen scissors or knife cut pieces apart and press edges into more powdered sugar.
 


Place pieces in a sifter and tap all excess sugar off marshmallow pieces.  Eat as is or drizzle on melted chocolate.  Keep in a covered container.


Tastes just like a smore!  Delish!



For the grahams too:

Honey Graham Crackers
2 cups whole wheat flour
1 cup unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup butter, softened   
1/2 cup packed brown sugar
1/3 cup honey
1 teaspoon vanilla extract
1/2 cup milk

Sift together the whole wheat flour, all-purpose flour, baking powder and baking soda; set aside.
In a medium bowl, cream together the butter, brown sugar and honey until light and fluffy. Stir in the sifted ingredients alternating with the milk and vanilla. Cover dough and refrigerate overnight.
Preheat the oven to 350 degrees F. Divide the chilled dough into quarters. On a well floured surface, roll the dough out one quarter at a time directly on whatever youll cook it (parchment paper, silpat liner, even just the back of a cookie sheet).  Roll paper thin. Divide into rectangles using a knife. Mark a line down the center of each one, and prick with a fork. For a cinnamon flavored cracker, sprinkle with a cinnamon sugar mixture before baking.
Bake for 13 to 15 minutes in the preheated oven. Remove from baking sheets to cool on wire racks. *sometimes scoring the crackers again over the cuts after removing from the oven helps to break apart easier.

***
But the best way to eat these is toasted!


Gooey marshmallow, caramelized outside, warmed chocolate!  So good!
3  COOKING / Dessert / Failed Cupcakes turned Ice Cream Cake Pops on: August 19, 2014 06:40:16 PM
Failed Cupcakes turned Ice Cream Cake Pops

Introducing Ice Cream Cake Pops!


This recipe started out as a lovely cupcake batter I've been wanting to try.  I'm always on the hunt for a good from-scratch cupcake recipe.  And I love decorating cupcakes, so thought this challenge needed some pretty cupcakes!  So, here's the recipe/directions.
https://www.youtube.com/watch?v=gVv0ogb00kM

The recipe looked great as batter, I was impressed.  Very soft and creamy.  I had my hopes up, but I figured that I was whipping way too much air into it with my mixer.  That's how Joy made them though, so I kept going.  *sigh*  They all fell in the oven.  Overwhipping? Insufficient moisture? Altitude?  They died.


I considered coring them and putting some tasty filling in.  But I've done filled cupcakes before.  I almost trashed them and decided to make something else for the challenge, but then remembered a fun cake pop recipe I had saw once.
https://www.youtube.com/watch?v=nak_zRvbvKo
Sure!  I'll make those instead!

Turned out way cute!  Love the variation of color inside.



For size reference.  So cute and tiny!


Sent most on the way around to neighbors and had lots of fun compliments on them.  Tasted good, but were a lot of work!  I have two dozen rainbow cake balls left in my freezer to play with, but after they are gone I'm not sure the effort of cake pop balls are worth it again.  Maybe.

Either way, the moral of the story is if at first you don't succeed try something else!  Smiley

thanks for looking!

If you want to try the recipe, don't over beat the batter
White Cupcakes:
1/2 cup (113 grams) unsalted butter, at room temperature
1 cup (200 grams) granulated white sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 1/2 cups (180 grams) cake flour, sifted
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (120 ml) milk, at room temperature

Preheat oven to 350 degrees F (180 degrees C) and lightly butter or line 12 muffin cups with paper liners.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth. Add the sugar and beat until light and fluffy (3-5 minutes). Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.

In a separate bowl sift the flour with the baking powder and salt.

With the mixer on low speed, alternately add the flour mixture (in three additions) and milk (in two additions), beginning and ending with the flour. Scrape down the sides of the bowl as needed.

Evenly fill the muffin cups with the batter and bake for about 18 - 20 minutes or just until set and a toothpick inserted into the center of a cupcake comes out clean. (Always check a few minutes before the stated baking time. Do not over bake or the cupcakes will be dry.) Remove from oven and place on a wire rack to cool completely.

4  MORE ART, LESS CRAFT / More Art, Less Craft: Completed Works / Mona Lisa Photo Stand In on: May 04, 2014 05:25:32 PM
I don't even know what to call this, but I made a Mona Lisa where kids can put their face in hers and take a picture.  Our local elementary is having an art show and thought this would be a fun idea.  I offered to paint it.  Took about four hours.  Hopefully it won't get too beat up by the kids, but I imagine it will.







Hope the kids enjoy it.
5  COOKING / Dessert / May the fourth cupcakes on: May 04, 2014 05:13:46 PM
Had to celebrate Star Wars day and decided we needed cupcakes!

Devils food chocolate with vanilla buttercream frosting and a chocolate ganache drizzle.  But the best part about these is my new chocolate mold!  Han Solo in carbonite.  Love it.  I actually found it at the second hand store a couple weeks ago. 





May the fourth be with you  Grin
6  COOKING / Dessert / Gluten Free Apple-Pear Pie on: March 15, 2014 06:57:17 PM
Had to celebrate PI day with a pie!  But had someone wheat allergic coming to visit, so I took the challenge to make a gluten free pie.  The apple pear filling was a scratch filling that I canned last fall when I had plenty of apples and pears.  It was really good!  Very sweet and cinnamon-y.  I don't have a recipe for it because I don't remember, but I assume I just followed an apple pie filling recipe and used half pears.



Recipe for GF pie crust.  Go to the website for the directions.
http://floradawn.wordpress.com/2011/09/04/butter-pie-crust/

Butter Pie Crust
Makes one double crust (or enough for about 8 pocket pies)
12 tablespoons cold butter ( 1 1/2 sticks)
2 cups GF pastry flour blend  --- I used Featherlite flour, basically a rice/tapioca/potato flour mix.
1 teaspoon xanthan gum
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup cold cream cheese
5 tablespoons very cold water

With homemade vanilla bean ice cream ala mode!


Very flaky.  Still a bit crisper than AP flour pie crusts, but for GF it was amazing.  I will use this recipe again, and I think even non-gf would like it. 



Go ahead and try it! Smiley
7  Archive of Past Craftster Challenge Entries / CHALLENGE 95 ENTRIES / Hunger Games Clock on: February 10, 2014 07:51:50 AM


I spend way too much time at our local second hand shop.  I love to find things to repurpose.  Most of the time I buy things with a thought of what they could be, but don't know for sure and it goes into my repurpose box until inspiration hits.  This was not like that.  When I saw this in the store I knew exactly what it what it was going to be. 

Found a clock box.  Not sure what else to call it.  Just a plain wooden box with a clock on one side and a plain metal plate on the other.



These pics the clock was already pulled away and I ripped the metal piece out and sanded off the glue.  And I guess this is the only picture I have that has some scale to it.  The top right is a pencil eraser metal portion.  The box is only a few inches long.


It wanted to become a...

Catching Fire Book Clock

I thought the shape looked a lot like a book, so I painted it to look like the Catching Fire book.





I know this won't make a lot of sense to the non-Hunger Game fans, but briefly the place the characters go is an arena with lots of dangers and shaped like a clock.  Each hour has a different problem to face.  So this clock is painted as those problems--bugs, lightning bolt, killer monkeys, etc and a few ticks of the clock we don't know, so they are represented by fire for the girl on fire.  One of the quotes from the book is "tick tock, the arena's a clock".



I had to make things hard on myself and paint basically inchies to get all the pics to fit.  Some details even got painted with a needle point!  But I loved how they turned out.


Progress




This has already found its new home at another craftster's house!  And out of all the things I make for swaps, this one really wanted to stay here, but I relented and sent it on its way. 

Thanks for the challenge!  I love to remake things that would otherwise be headed to the landfill.
Enjoy! 
8  COOKING / Dessert / Giant Cupcake Cake on: January 10, 2014 07:45:19 PM
Been watching too much Cake Boss lately and really wanted to bake a fancy cake.  Decided a cupcake cake would have to do.  And since I bought a giant cupcake pan a few months ago and haven't got to play with it yet, I figured why not!  You don't need a reason for cupcakes, and that goes for any size cupcakes, LOL.

Sweet vanilla cake and buttercream frosting.  Piped roses all over and used valentines sprinkles.


Check out that dark chocolate liner!  Used the same silicone mold and brushed melted chocolate inside.  Dropped the cake right in.


Not quite as pretty after we all tore into it, but it shows the layers and chocolate edging.  It was delicious!  Dark chocolate bar with your cake!


Here's the tutorial I followed:  http://media-cache-ec0.pinimg.com/originals/90/8e/93/908e93c7705a4be4cec2e52bad8456d8.jpg 
9  COOKING / Dessert / Baklava on: December 29, 2013 04:36:24 PM
This was supposed to be my entry for the sweets challenge.  I was so happy to have it in the oven and looking beautiful.... until I realized I hadn't taken the in process photos.  DOH!  But these are beautiful so you just get to look at them anyway.

Baklava!

Baklava isn't particularly hard, just time consuming.  So if you have about two hours one night and want to impress everyone with your baking excellence, try it out.  The first time I brought this to a family function whatever years back, hub's Grandmother was astounded that a home baker could make such a thing.  It blew her mind.

Recipe:  http://allrecipes.com/Recipe/Baklava-II/Detail.aspx
basically is a sweetened nut mixture in between sheets of filo brushed with butter.  Then you make a sugar/honey syrup to put over the top.  I like the look of cloves on top, plus I like the spicy taste, but many people don't so either tell them to discard the clove, or omit. 



I like to put mine in individual cupcake wrappers so it's easy to grab one.


Thanks for looking  Smiley
10  COOKING / Dessert / Better than Robert Redford Dessert on: December 28, 2013 09:16:57 PM
Better than Robert Redford Cake



This is known by a bunch of different names, but I learned it as Robert Redford.  It's a creamy, nutty, chocolatey, cheesecakey pie and it's extremely rich and delicious. 

I've also made this gluten free before, using a GF flour in the nuts, just make sure your pudding is GF (most Jell-O instant is, just check the label to make sure your specific box is)

Ingredients:

1 stick butter
1 c   flour
1 c   chopped pecans

8 oz   cream cheese
1 c   powdered sugar
1 c   cool whip

1 small   box chocolate instant pudding
1 small   box cheesecake (or vanilla) instant pudding
2 c   milk

handful of miniature chocolate chips

Directions

Combine butter, flour and nuts. Press into 9 x 13 inch pan and bake at 350 degrees for 20 minutes. Cool.
Fill with the following blend - cream cheese, powdered sugar and Cool Whip.
Top with the pudding mixture - both pudding packages mixed with 2 cups milk.
Top with rest of Cool Whip and mini chocolate chips
Refrigerate

You start with the crust.  It's a nut layer.  Just press it in there evenly.  I always seem to get a thicker layer in the middle so spread it out to the edges well.


Add the cheesecake layer over that followed by the chocolate pudding layer, and then the whipped topping layer.


Sprinkle mini chocolate chips over.  You could also use chocolate shavings, but chips work just fine.


Tada!  Look at those beautiful layers.


Now cut yourself off a big slice. YUM!


So good and rich and it's great to make before the big party.  Could make it in the morning or the day before even.  After that the chocolate chips start to seep, but that doesn't effect the flavor.

Good luck!
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