tag:blogger.com,1999:blog-80592028048088454492024-02-06T18:36:11.631-08:00Flour Dustedbriarrosehttp://www.blogger.com/profile/11977371951644293169noreply@blogger.comBlogger241125tag:blogger.com,1999:blog-8059202804808845449.post-41423891925542752202014-08-25T05:32:00.001-07:002014-08-25T05:32:54.837-07:00Cherry Pistachio Mini Pound Cakes<div class="separator" style="clear: both; text-align: center;">
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Just another tinker with my favorite pound cake recipe. The cherries dominate but the pistachios add a subtle touch. Very tasty combination. <br />
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<br />
Cherry Pistachio Mini Pound Cakes<br />
<br />
3 cups flour<br />
3 cups sugar<br />
1 cup butter, softened<br />
1 cup heavy whipping cream<br />
6 eggs<br />
1 tsp cherry extract (vanilla also fine)<br />
1 cup finely chopped roasted pistachios<br />
1 cup chopped drained maraschino cherries<br />
<br />
Mix together butter and sugar until creamy. Add in eggs, two at a time beating a minute after each addition. Add in extract. Mix in flour and cream alternatively, beginning and ending with flour. Fold in pistachios and cherries. Spoon batter into lined mini loaf pans. Bake at 325 for 35 minutes or until cakes test as done. Cool on racks.<br />
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<br />briarrosehttp://www.blogger.com/profile/11977371951644293169noreply@blogger.com8tag:blogger.com,1999:blog-8059202804808845449.post-54159340043063742122014-08-18T08:00:00.000-07:002014-08-20T12:35:46.421-07:00Georgian Chocolate Pound Cake<div class="separator" style="clear: both; text-align: center;">
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This is another recipe for the Nordic Ware 70's bundt cake cookbook. Not a bad cake, but a little on the dry side. I already altered the milk component to give it more moisture. Next time I'd probably reduce the cocoa powder by about a third and possibly add a couple more eggs. Something like a raspberry sauce added to each slice would have been perfection.....definitely more ideas for next time....hahahaha. Yummy!<br />
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<br />
Georgian Chocolate Pound Cake<br />
<br />
1 cup butter<br />
3 cups sugar<br />
3 cups flour<br />
1 cup cocoa powder<br />
1 tbls baking powder<br />
1 tsp salt<br />
1 3/4 cup heavy whipping cream<br />
3 eggs<br />
1 tbls vanilla<br />
<br />
Beat butter and sugar together until creamy. Add eggs, beating for about a minute after each. Mix in vanilla. Mix together dry ingredients in a bowl. Add dry ingredients alternately with heavy cream. Spoon batter into a greased and floured bundt pan. Bake at 325 for 80 minutes or until cake tests as done. Cool in pan ten minutes before flipping out onto rack to finish cooling.<br />
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Chocolate Glaze<br />
<br />
14oz can sweetened condensed milk<br />
2 cups semi sweet chocolate chips<br />
1 tsp vanilla<br />
2 tsp (approx) heavy whipping cream<br />
<br />
Mix together milk, chips, and vanilla in a bowl. Microwave for about a minute, stirring halfway through. Heat additional time if needed to completely melt chips and thicken glaze. Stir in whipping cream to thin to desired glaze consistency. Spoon over cooled cake. Chill to set glaze before slicing.<br />
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briarrosehttp://www.blogger.com/profile/11977371951644293169noreply@blogger.com3tag:blogger.com,1999:blog-8059202804808845449.post-22380405787204206032014-08-11T00:19:00.000-07:002014-08-11T00:19:49.331-07:00Cheesy Cherry Bundt Cake<div class="separator" style="clear: both; text-align: center;">
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<br />
Another recipe from the Nordic Ware 70's bundt cake book. I'm bundt obsessed at the moment! Moist and delicious cake recipe....a definite make again.<br />
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<br />
Cheesy Cherry Bundt Cake<br />
<br />
8oz cream cheese, softened<br />
1 cup butter, softened<br />
1 1/2 cups sugar<br />
1 1/2 tsp vanilla<br />
4 eggs<br />
2 1/4 cups flour<br />
1 1/2 tsp baking powder<br />
3/4 cup drained chopped maraschino cherries<br />
1/2 cup chopped pecans<br />
<br />
In a large bowl, beat together cream cheese and butter. Add in sugar and vanilla and mix until fluffy. Add eggs, beating for one minute after each one. Gradually mix in 2 cups of the flour and the baking powder. Use remaining 1/4 cup flour to toss over cherries and pecans in a small bowl. Fold flour covered fruit and nuts into the batter. Pour into greased and floured bundt pan. Bake at 325 for 60 minutes or until cake tests as done. Let cool in pan for 10 minutes before flipping out onto rack to finish cooling.<br />
<br />
Vanilla Glaze<br />
<br />
2 cups powdered sugar<br />
1 tbls soft butter<br />
1 tsp vanilla<br />
2 tbls milk (approx) to thin<br />
<br />
Mix together all ingredients adding enough milk to reach desired glaze consistency. Spoon over cake.<br />
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<br />briarrosehttp://www.blogger.com/profile/11977371951644293169noreply@blogger.com1tag:blogger.com,1999:blog-8059202804808845449.post-91743591589627426422014-08-03T22:48:00.000-07:002014-08-03T22:48:22.713-07:00Cookies and Cream Fudge<div class="separator" style="clear: both; text-align: center;">
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I found this recipe <a href="https://www.verybestbaking.com/mobile/detail.aspx?id=130494">here</a>. So very addictive....probably should have some sort of caution sign. <br />
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<br />
Cookies and Cream Fudge<br />
<br />
3 cups sugar<br />
2/3 cup evaporated milk<br />
3/4 cup butter<br />
12 oz white chocolate chips<br />
1 jar marshmallow cream<br />
1 tsp vanilla<br />
1/2 cup oreo cookie crumbs<br />
1 cup crumbled oreo cookies<br />
<br />
In a large saucepan mix together sugar, milk, and butter. Stirring constantly over medium heat, bring to a rolling boil. Cook for three additional minutes. Remove from heat and stir in vanilla, white chocolate, and marshmallow cream. Add in cookie crumbs. Pour fudge into foil lined 9x9 pan. Sprinkle cookie pieces over top of fudge and press down lightly. Let fudge cool for about an hour. Leaving fudge in pan slice into squares and allow to cool completely before actually breaking apart. Nom!<br />
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<br />briarrosehttp://www.blogger.com/profile/11977371951644293169noreply@blogger.com0tag:blogger.com,1999:blog-8059202804808845449.post-14215919343397009912014-07-31T12:28:00.001-07:002014-07-31T12:28:50.866-07:00Peanut Butter Oreo Bars<div class="separator" style="clear: both; text-align: center;">
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So easy to make.....and so very easy to eat and eat and eat.....<br />
<br />
A 9x13 pan can be used instead of a 9x9 for thinner bars. If a larger pan is used just increase the chocolate for the topping.<br />
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<br />
Peanut Butter Oreo Bars<br />
<br />
2 cups creamy peanut butter<br />
1/4 cup butter<br />
4 cups powdered sugar<br />
12 crumbled oreo cookies<br />
1 cup milk chocolate chips, melted<br />
<br />
Put peanut butter and butter in a bowl. Heat in microwave until melted, stirring often. Stir in powdered sugar, a cup at a time. Knead mixture when it becomes too thick to easily manage with a spoon. Add in crumbled cookies. Spread mixture in a wax paper lined 9x9 pan. Spread melted milk chocolate across the top of the bars. Chill until chocolate is set. Lift out bars and slice into squares.briarrosehttp://www.blogger.com/profile/11977371951644293169noreply@blogger.com0tag:blogger.com,1999:blog-8059202804808845449.post-43416755501872689892014-07-20T09:21:00.000-07:002014-07-20T09:21:17.012-07:00Dressy Oreo Pudding Cups<div class="separator" style="clear: both; text-align: center;">
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You can either prepare individual cups with this recipe or use a 9x13 pan to make one large batch. Quick tasty treat no matter how it's served.<br />
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<br />
Oreo Pudding Cups<br />
<br />
Bottom layer:<br />
24 oreo cookies, crushed to crumbs<br />
1/4 cup melted butter<br />
<br />
Mix butter and cookie crumbs together. Spoon into cups for bottom layer.<br />
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Middle layer:<br />
Large box instant chocolate pudding (6 servings)<br />
2 1/2 cups cold milk<br />
8oz cream cheese, softened<br />
1/4 cup butter, softened<br />
3 cups powdered sugar<br />
12 oreo cookies, crushed to crumbs<br />
<br />
Mix box of pudding and milk together with a whisk until thickened. Set aside.<br />
<br />
Blend cream cheese and butter together until smooth. Add in powdered sugar. Mix in pudding and cookie crumbs. Spoon into cups for middle layer.<br />
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Top Layer:<br />
12oz cool whip<br />
Whole oreos<br />
1/4 cup melted milk chocolate<br />
<br />
Spoon cool whip into cups to form final layer.<br />
<br />
Dip half of whole oreos into melted chocolate and allow to set before using as garnish. Chill cups until ready to serve.briarrosehttp://www.blogger.com/profile/11977371951644293169noreply@blogger.com0tag:blogger.com,1999:blog-8059202804808845449.post-5599440144617642782014-07-07T15:41:00.004-07:002014-07-07T15:41:54.957-07:00Sausage Nacho Cheese Dip<div class="separator" style="clear: both; text-align: center;">
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This is an amazingly simple but delicious dip...though this would make a really interesting burger topping. I do love the quick and easy dip recipes. I found this one on a pack of Jimmy Dean Sausage. <br />
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Sausage Nacho Cheese Dip<br />
<br />
1 lb pork sausage<br />
1 can condensed nacho cheese soup<br />
1 cup cheddar cheese<br />
1 14oz can diced tomatoes<br />
1 can chopped chilies<br />
8 oz cream cheese<br />
chopped green onions<br />
<br />
Brown sausage in a large saucepan. Drain. Add all remaining ingredients and stir over medium heat until everything is melted together and smooth. Serve with chips.briarrosehttp://www.blogger.com/profile/11977371951644293169noreply@blogger.com0tag:blogger.com,1999:blog-8059202804808845449.post-71625162438640148122014-06-30T08:24:00.001-07:002014-06-30T08:25:11.906-07:00Two Layer Peanut Butter and Chocolate Bars<div class="separator" style="clear: both; text-align: center;">
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These bars just call to the chocolate and peanut butter lover hiding inside of me. I was forced to taste test them very thoroughly...ehehehehe.<br />
<br />
The salt in the crust can be omitted, but the spike of saltiness against all the sweet really does give the bars a kick in the flavor department.<br />
<br />
I used semi sweet as my chocolate topper, but milk chocolate or dark chocolate would work just as well.<br />
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<br />
Two Layer Peanut Butter and Chocolate Bars<br />
<br />
Crust:<br />
2 sleeves of graham crackers ground into crumbs<br />
3/4 cup melted butter<br />
1/3 cup sugar<br />
1 tsp sea salt<br />
<br />
Mix together all ingredients and press into a greased 9x13 pan. Bake at 350 for 10 minutes. Cool.<br />
<br />
First Layer:<br />
8 oz cream cheese, softened<br />
14 oz can of sweetened condensed milk<br />
12 oz bag of peanut butter and chocolate chips, melted<br />
1/2 cup creamy peanut butter<br />
<br />
Mix together cream cheese and peanut butter. Pour in sweetened condensed milk and beat until smooth. Mix in melted chips and blend thoroughly. Spread mixture on top of graham cracker crust.<br />
<br />
Second Layer:<br />
2 1/2 cups dark chocolate peanut butter<br />
1/4 cup butter<br />
4 cups powdered sugar<br />
1/2 cup milk (approximately)<br />
<br />
In a bowl, heat peanut butter and butter in the microwave until melted. Stir in powdered sugar. Add in enough milk to make mixture spreadable. Spread across top of the first layer in 9x13 pan.<br />
<br />
Chocolate Top:<br />
1 cup semi sweet chocolate chips<br />
<br />
Melt chips in microwave and spread across the second peanut butter layer. Chill in fridge until set and cut into squares to serve.<br />
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briarrosehttp://www.blogger.com/profile/11977371951644293169noreply@blogger.com2tag:blogger.com,1999:blog-8059202804808845449.post-10967494206160653292014-06-17T21:06:00.001-07:002014-06-17T21:06:19.830-07:00Chocolate Glazed Mini Carrot Cake<div class="separator" style="clear: both; text-align: center;">
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I used my usual <a href="http://flourdusted.blogspot.com/2012/09/spiced-carrot-cake.html">carrot cake</a> recipe to make mini cake rounds. I iced my bitty cakes with the usual cream cheese frosting and then added a glaze of chocolate on top. Yum! I've always wondered if chocolate would be tasty with carrot cake. Good to know the chocolate makes everything better rule is holding up nicely.<br />
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<br />briarrosehttp://www.blogger.com/profile/11977371951644293169noreply@blogger.com1tag:blogger.com,1999:blog-8059202804808845449.post-65331441702319144042014-06-10T06:12:00.000-07:002014-06-10T06:12:10.890-07:00Ice Cream Topped Ice Cream Cone Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqe8sVT6c10EdzN94Sfg9cZDEB7xf-rKQiJBuR2pl2EuDk_3pzJaHv1KJNJNl78N_4TcZmk5RkLvy30GO_cipnkIk1pChek9dXR0VPpQp6YF079j2jNE_uhf7T38f4VZDWa31pu-E1A0qS/s1600/2014-05-28+17.10.43.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqe8sVT6c10EdzN94Sfg9cZDEB7xf-rKQiJBuR2pl2EuDk_3pzJaHv1KJNJNl78N_4TcZmk5RkLvy30GO_cipnkIk1pChek9dXR0VPpQp6YF079j2jNE_uhf7T38f4VZDWa31pu-E1A0qS/s1600/2014-05-28+17.10.43.jpg" height="320" width="280" /></a></div>
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<span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: x-small;"><span style="background-color: #fefdfa; line-height: 18.200000762939453px;">Ice cream cone cupcakes topped with ice cream.....it's like it was meant to be! Just further experimentation with my last post of <a href="http://flourdusted.blogspot.com/2014/06/ice-cream-cone-cupcakes.html">ice cream cone cupcakes</a>. I've always been a big fan of cake and ice cream, but then I can be a traditionalist at times.....rare times....ehehehehe. </span></span><br />
<span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: x-small;"><span style="background-color: #fefdfa; line-height: 18.200000762939453px;"><br /></span></span>
<span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: x-small;"><span style="background-color: #fefdfa; line-height: 18.200000762939453px;">These cupcakes are so very yummy. The drawback is having to do a lot of last minute prep topping the cupcakes right before you serve. Definitely worth the extra scramble though. I tossed on a little magic shell to finish it off. Magic shell was a little messier than I was expecting. My ice cream wasn't super duper cold though since I was going for easy scooping which probably made a huge difference. Serving a crowd I'd definitely skip the chocolate top....serving a few at a time...I'd go for it.</span></span><br />
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briarrosehttp://www.blogger.com/profile/11977371951644293169noreply@blogger.com1tag:blogger.com,1999:blog-8059202804808845449.post-43829753503825134002014-06-02T09:57:00.001-07:002014-06-02T09:57:44.293-07:00Ice Cream Cone Cupcakes<div class="separator" style="clear: both; text-align: center;">
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A fun cupcake to make. Any cake recipe can be used but I went with a pound cake since a spillover with a thick batter was less likely.<br />
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<span style="background-color: #fefdfa; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.200000762939453px;">Ice Cream Cone Cupcakes</span><br />
<span style="background-color: #fefdfa; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.200000762939453px;"><br /></span>
<span style="background-color: #fefdfa; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.200000762939453px;">Chocolate Chocolate Chip Mini Pound Cake</span><br />
<span style="background-color: #fefdfa; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.200000762939453px;">1 cup butter, softened</span><br />
<span style="background-color: #fefdfa; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.200000762939453px;">3 cups sugar</span><br />
<span style="background-color: #fefdfa; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.200000762939453px;">6 eggs</span><br />
<span style="background-color: #fefdfa; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.200000762939453px;">1 tsp vanilla</span><br />
<span style="background-color: #fefdfa; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.200000762939453px;">1 cup heavy cream</span><br />
<span style="background-color: #fefdfa; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.200000762939453px;">2 1/2 cups flour</span><br />
<span style="background-color: #fefdfa; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.200000762939453px;">1/2 cup cocoa</span><br />
<span style="background-color: #fefdfa; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.200000762939453px;">2 cups semi sweet chocolate chips</span><br />
<span style="background-color: #fefdfa; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.200000762939453px;"><br /></span>
<span style="background-color: #fefdfa; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.200000762939453px;"><br /></span>
<span style="background-color: #fefdfa; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.200000762939453px;">Cherry Cream Cheese Frosting</span><br />
<span style="background-color: #fefdfa; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.200000762939453px;">8oz cream cheese softened</span><br />
<span style="background-color: #fefdfa; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.200000762939453px;">1/4 cup butter softened</span><br />
<span style="background-color: #fefdfa; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.200000762939453px;">3 cups powdered sugar</span><br />
<span style="background-color: #fefdfa; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.200000762939453px;">1 tsp cherry extract</span><br />
<span style="background-color: #fefdfa; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.200000762939453px;">Red food color</span><br />
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<span style="background-color: #fefdfa; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.200000762939453px;">Beat together butter and sugar. Add in eggs, two at a time. Mix in vanilla and cocoa. Mix in flour and cream alternately, beginning and ending with flour. Fold in chocolate chips. Spoon batter into large pastry bag or big zip lock and pipe into cones. Use muffin pans to bake cones at 325 for 30 minutes or until done. Cool. </span><br />
<span style="background-color: #fefdfa; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.200000762939453px;"><br /></span>
<span style="background-color: #fefdfa; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.200000762939453px;">Mix butter and cream cheese together. Add in powdered sugar, extract, and food color. Spoon frosting into pastry bag and pipe onto cooled cupcakes. </span><br />
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<br />briarrosehttp://www.blogger.com/profile/11977371951644293169noreply@blogger.com3tag:blogger.com,1999:blog-8059202804808845449.post-20052168141367062642014-05-26T04:02:00.000-07:002014-05-26T04:03:52.379-07:00Bacon Nut Bars<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-b_D-zCjvaxjrgji6JW0WS_4HUpj21Ac1IiJ1zL1mMf4BvIrpAU_Gpf_pat-t8LCz8PZ86SC1DOt_WZgMa546cOMA7CRYCAt3o8tUoK3g1slRPYPCShwqNVSceTWxCVtncNoICSuw2Fkz/s1600/2014-05-21+11.08.47.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-b_D-zCjvaxjrgji6JW0WS_4HUpj21Ac1IiJ1zL1mMf4BvIrpAU_Gpf_pat-t8LCz8PZ86SC1DOt_WZgMa546cOMA7CRYCAt3o8tUoK3g1slRPYPCShwqNVSceTWxCVtncNoICSuw2Fkz/s1600/2014-05-21+11.08.47.jpg" height="320" width="189" /></a></div>
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What makes everything taste better? Bacon!!! It amused me to no end to turn out a bacon version of this nut bar. Tasty and a dose of extra protein.<br />
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Bacon Nut Bars<br />
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1 1/2 cups sliced and toasted almonds<br />
2 cups roasted peanuts<br />
1/2 cup crumbled bacon pieces<br />
1 tbls toasted wheat germ<br />
1/2 cup honey<br />
1/3 cup corn syrup<br />
1/4 tsp salt<br />
1 tsp vanilla<br />
Semi sweet chocolate for garnish<br />
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With the bottom of a cup or a rolling pin crush the peanuts and almonds roughly. Mix nuts together with bacon and wheat germ. Set aside.<br />
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Line a 9x13 pan with waxed paper.<br />
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In a saucepan mix together honey, syrup, salt, and vanilla. Stir continuously over medium heat until temperature reaches 260. Remove from heat and pour over nut mixture. Mix together throughly. Pour into prepared pan. Spread mixture evenly across pan. Place another piece of waxed paper over pan and use a rolling pin, or bottom of glass to compress down. Remove top wax paper. Let cool for about 20 minutes before flipping bars out onto cutting board. Remove bottom waxed paper and cut into bars. Garnish with chocolate. Any bars not consumed keep nicely in the freezer.<br />
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I really don't enjoy cooking bacon even though I love the flavor. Grease everywhere.....meh! This bag of precooked bacon pieces is my go to solution for recipes. No muss...no fuss.briarrosehttp://www.blogger.com/profile/11977371951644293169noreply@blogger.com3tag:blogger.com,1999:blog-8059202804808845449.post-51061003568575360142014-05-19T06:24:00.000-07:002014-05-19T06:24:56.630-07:00Blueberry Crunch Mini Pound Cakes<div class="separator" style="clear: both; text-align: center;">
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More fun playing around with my pound cake recipe. Amazingly easy to make different flavor combinations with this one. I also enjoy all the taste testing....I'm just saying...hahhaha.<br />
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Blueberry Crunch Mini Pound Cakes<br />
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Cakes:<br />
1 cup butter<br />
3 cups sugar<br />
6 eggs<br />
3 cups flour<br />
1 cup whipping cream<br />
1 tsp vanilla<br />
3 cups wild blueberries<br />
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Crunch Topping:<br />
1/4 cup melted butter<br />
1/8 cup sugar<br />
1/4 cup brown sugar<br />
1/2 tsp cinnamon<br />
1/8 tsp salt<br />
2/3 cup flour<br />
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Cream butter and sugar together in a bowl. Add eggs, two at a time, mixing throughly after each addition. Mix in vanilla. Add in flour and cream alternately beginning and ending with flour. Fold in blueberries. Spoon into mini loaf pans lined with cupcake liners. (Two cupcakes liners form a decent mini loaf liner.) Combine all topping ingredients in a bowl. Sprinkle by hand over top of mini loaves. Bake at 325 for 45 mins or until cakes test as done. Remove to racks to cool. <br />
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Blueberry Hootenanny!<br />
<br />briarrosehttp://www.blogger.com/profile/11977371951644293169noreply@blogger.com1tag:blogger.com,1999:blog-8059202804808845449.post-26913630730681979272014-05-16T07:22:00.000-07:002014-05-16T07:22:07.718-07:00Quick and Easy Yeast Buns<div class="separator" style="clear: both; text-align: center;">
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I made these buns single rise instead of a more traditional double rise simply for speed and ease. They are soft and delicious and oh so tasty.<br />
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Yeast Buns<br />
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3 cups flour aprox<br />
1 package yeast<br />
1 cup warm milk<br />
1/4 cup oil<br />
2 1/2 tbls honey<br />
3/4 tsp salt<br />
1/4 cup warm water<br />
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In a bowl dissolve yeast in warm water. Stir in milk, oil, honey, and salt. Begin stirring in flour. When dough gets too thick to stir turn out on floured surface and knead in remaining flour. Dough will be smooth and elastic. Continue to knead for a few minutes.<br />
<br />
Divide dough into 10 portions. Form each portion into a ball before flattening out on greased cookie sheet to form a bun. Cover and let rise until double in size. This can take 30 mins to an hour.<br />
<br />
Bake at 375 for 20 minutes or until golden brown. Cool on racks.<br />
<br />briarrosehttp://www.blogger.com/profile/11977371951644293169noreply@blogger.com1tag:blogger.com,1999:blog-8059202804808845449.post-75282055756818654432014-05-09T23:49:00.001-07:002014-05-18T06:06:47.820-07:00Nut Bars<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyCibMXezKeFAdhzCangX96rE_nTXalCrbqAItZGf98g5Tww1ZaZm3IBAaCMWggCgfTY5yoAVm775yKSmsAwKph5f98pPOIf2D4cwj6aHEoULX576uRqf3wur3Kwc2yM-3mNs74UWJWUFa/s1600/2014-05-05+02.47.01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyCibMXezKeFAdhzCangX96rE_nTXalCrbqAItZGf98g5Tww1ZaZm3IBAaCMWggCgfTY5yoAVm775yKSmsAwKph5f98pPOIf2D4cwj6aHEoULX576uRqf3wur3Kwc2yM-3mNs74UWJWUFa/s1600/2014-05-05+02.47.01.jpg" height="320" width="191" /></a></div>
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There is a fantastic post for <a href="http://www.theyummylife.com/Homemade_KIND_Bars">Homemade KIND Bars</a> over on the Yummy Life blog. The recipes in this post provided a wonderful jumping off point for experimentation. Goodness knows I love to change around a recipe....ehehehehe. I was less concerned with a reproduction than a tasty nut bar so I swapped ingredients out freely.<br />
<br />
<br />
Nut Bars<br />
<br />
1 1/2 cups sliced and toasted almonds<br />
3/4 cup roasted peanuts<br />
3/4 cup roasted macadamia nuts<br />
1/2 cup roasted pistachios<br />
1/2 cup oats<br />
1 tbls toasted wheat germ<br />
1/2 cup honey<br />
1/3 cup corn syrup<br />
1/4 tsp salt<br />
1 tsp vanilla<br />
Dark chocolate for garnish<br />
<br />
With the bottom of a cup or a rolling pin crush the nuts up into smaller pieces. Mix nuts together with oats and wheat germ. Set aside.<br />
<br />
Line a 9x13 pan with waxed paper.<br />
<br />
In a saucepan mix together honey, syrup, salt, and vanilla. Stir continuously over medium heat until temperature reaches 260. Remove from heat and pour over nut mixture. Mix together throughly. Pour into prepared pan. Spread mixture evenly across pan. Place another piece of waxed paper over pan and use a rolling pin, or bottom of glass to compress down. Remove top wax paper. Let cool for about 20 minutes before flipping bars out onto cutting board. Remove bottom waxed paper and cut into bars. Garnish with chocolate. Any bars not consumed keep nicely in the freezer.<br />
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<br />briarrosehttp://www.blogger.com/profile/11977371951644293169noreply@blogger.com2tag:blogger.com,1999:blog-8059202804808845449.post-62083523965565406732014-05-04T23:21:00.001-07:002014-05-04T23:21:34.775-07:00Chocolate Chocolate Chip Mini Pound Cakes<div class="separator" style="clear: both; text-align: center;">
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What do you do when you find an amazing yellow pound cake recipe? Make a delicious chocolate version of course. Everything is better with chocolate. I'm almost positive that's an unwritten law.<br />
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<br />
Chocolate Chocolate Chip Mini Pound Cakes<br />
<br />
1 cup butter, softened<br />
3 cups sugar<br />
6 eggs<br />
1 tsp vanilla<br />
1 cup heavy cream<br />
2 1/2 cups flour<br />
1/2 cup cocoa<br />
2 cups semi sweet chocolate chips<br />
<br />
Beat together butter and sugar. Add in eggs, two at a time. Mix in vanilla and cocoa. Mix in flour and cream alternately, beginning and ending with flour. Fold in chocolate chips. Spoon batter into lined mini loaf pans (two cupcake liners work perfectly as a mini loaf liner) and bake at 325 for 45 minutes or until loaves test done. Cool on racks.briarrosehttp://www.blogger.com/profile/11977371951644293169noreply@blogger.com2tag:blogger.com,1999:blog-8059202804808845449.post-37183604386212837392014-04-27T16:55:00.000-07:002014-04-27T16:56:23.423-07:00White Chocolate Bubblegum Bars<div class="separator" style="clear: both; text-align: center;">
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When I'm too lazy to make truffles a bar works just as well. Melt in your mouth goodness.<br />
<br />
White Chocolate Bubblegum Bars<br />
<br />
14 oz sweetened condensed milk<br />
1 pack tropical punch Kool aid<br />
18 oz white chocolate<br />
2 cups powdered sugar<br />
Sprinkles<br />
<br />
Mix together sweetened condensed milk and Kool aid. Melt 12 oz of white chocolate and blend into sweetened condensed milk mixture. Mix in powdered sugar. Press into wax paper lined 9x13 pan. Melt remaining 6 oz white chocolate and spread across top of bars. Add sprinkles and press down lightly. Chill before cutting into squares.<br />
<br />briarrosehttp://www.blogger.com/profile/11977371951644293169noreply@blogger.com3tag:blogger.com,1999:blog-8059202804808845449.post-489091896502592762014-04-16T22:41:00.000-07:002014-04-16T22:42:21.660-07:00Mint Chocolate Chip Dip<div class="separator" style="clear: both; text-align: center;">
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Psssst.....The dip is really just a flavored frosting but the mint flavor makes it outrageously tasty. A fun treat that mixes up in a flash.<br />
<br />
<br />
Mint Chocolate Chip Dip<br />
<br />
8 oz cream cheese, softened<br />
1/4 cup butter, softened<br />
3/4 tsp mint extract<br />
3 cups powdered sugar<br />
1/2 cup mini chocolate chips<br />
<br />
Mix together cream cheese and butter until smooth. Add in mint. Mix in powered sugar. Spread mixture on serving dish and top with chocolate chips. Serve with animal crackers or teddy grahams.<br />
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<br />
<br />
And for more mini cake fun...I cut a chocolate cake into small squares, iced it with the beloved mint frosting, and glazed the whole shebang with chocolate. A sprinkle of mini chips and it's ready for nomming. I'll need my favorite fork and some alone time.....<br />
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<br />briarrosehttp://www.blogger.com/profile/11977371951644293169noreply@blogger.com1tag:blogger.com,1999:blog-8059202804808845449.post-75872179732146931482014-04-14T00:58:00.000-07:002014-04-14T00:59:32.280-07:00Cream Cake with lemon glaze<div class="separator" style="clear: both; text-align: center;">
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I found this recipe on my small bundt pan package and it is amazzzzing. Simple to make but really an outstanding little cake. The recipe will make two small bundts.<br />
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<br />
Cream Cake with Lemon Glaze<br />
<br />
1 cup butter<br />
3 cups sugar<br />
6 eggs<br />
3 cups flour<br />
1 cup whipping cream<br />
1 tsp vanilla<br />
<br />
Cream butter and sugar together in a bowl. Add eggs, two at a time, mixing throughly after each addition. Mix in vanilla. Add in flour and cream alternately beginning and ending with flour. Pour into greased and floured small bundt pans and bake at 325 for one hour or until cake tests as done. Cool 10 minutes in pan before removing to finish cooling.<br />
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Mix 1 cup powdered sugar and 2 tbls lemon juice for glaze. Add more or less juice for the consistency you desire.briarrosehttp://www.blogger.com/profile/11977371951644293169noreply@blogger.com1tag:blogger.com,1999:blog-8059202804808845449.post-40042004275532210672014-03-24T07:21:00.002-07:002014-04-14T01:00:41.649-07:00Peeps Barrel Cake<div class="separator" style="clear: both; text-align: center;">
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I could not resist making this cake. Peep revolution! Peeping ain't easy people! Hahahahhaah.<br />
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Any cake and frosting will really do for a barrel cake. I went with two chocolate cookie layers and marshmallow buttercream frosting. I also played around with some caramel sundae syrup...a little too thin for what I was looking for but it was tasty.<br />
<br />
<br />
Peeps Barrel Cake<br />
<br />
Cookie Cake:<br />
1 3/4 cups flour<br />
1/3 cup cocoa powder<br />
1 tsp salt<br />
1 tsp baking soda<br />
3/4 cup brown sugar<br />
3/4 cup sugar<br />
1 cup butter<br />
1 tsp vanilla<br />
2 eggs<br />
2 cups semi sweet chocolate chips<br />
1/4 cup water (optional....in case batter is too thick)<br />
15 packs or so full size Kit Kats<br />
Peeps<br />
<br />
Cream butter, sugar, and brown sugar together. Add in eggs and vanilla. Mix in remaining dry ingredients. Add water if necessary to thin batter a bit. Fold in chocolate chips. Divide batter between two 9 inch round pans lined with parchment. Bake at 375 for 15 to 20 minutes or until cookie is done. Remove cookies to racks to finish cooling.<br />
<br />
Marshmallow Buttercream Frosting:<br />
1 cup butter, softened<br />
2 to 3 cups powdered sugar<br />
1 jar marshmallow cream<br />
caramel sundae syrup<br />
<br />
Beat butter and marshmallow cream together. Add powdered sugar until the desired spreading consistency is reached. Divide out about 1/3 of the frosting into another bowl. Stir in 2 tbls to 1/4 cup caramel syrup. Add additional powdered sugar if the frosting has thinned too much. <br />
<br />
Place one cookie layer on cake plate. Top with caramel flavored frosting. Drizzle with caramel syrup and then top with second cookie layer. Use remaining frosting to cover the entire cake. Divide Kit Kats into sections and press gently, with the logo side in, around the cake to form the barrel. Drizzle additional caramel syrup across the top of the cake. Top with Peeps. Wrap a ribbon around the cake and it is ready to go. Chill until ready to serve.<br />
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<br />briarrosehttp://www.blogger.com/profile/11977371951644293169noreply@blogger.com0tag:blogger.com,1999:blog-8059202804808845449.post-31137570696317856912014-03-07T07:00:00.001-08:002014-03-07T07:06:36.260-08:00Mini Cake Fun<div class="separator" style="clear: both; text-align: center;">
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Just a little fun with a mini cake...Chocolate curls make such a fun garnish. Three layers of three inch chocolate cookie rounds frosted with chocolate cream cheese frosting. A sweet surprise to give someone special. </div>
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<br />briarrosehttp://www.blogger.com/profile/11977371951644293169noreply@blogger.com1tag:blogger.com,1999:blog-8059202804808845449.post-40607314999008295782014-02-12T10:34:00.000-08:002014-03-07T07:06:15.881-08:00German Chocolate Cake<div class="separator" style="clear: both; text-align: center;">
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This recipe came from Betty Crocker. I doubled the frosting so that I could cover the entire cake with highly addictive coconut topping. I've never been fond of cake with unfrosted sides.<br />
<br />
The original recipe called for the chocolate to be melted in water. I just couldn't do it so I used some skim milk instead.<br />
<br />
German Chocolate Cake<br />
<br />
4 oz sweet chocolate<br />
1/2 cup milk<br />
2 1/4 cups flour<br />
1 tsp baking soda<br />
1 tsp salt<br />
2 cups sugar<br />
1 cup butter<br />
4 eggs seperated<br />
1 tsp vanilla<br />
1 cup buttermilk<br />
<br />
Frosting<br />
3 egg yolks<br />
1 cup sugar or brown sugar<br />
1/2 cup butter<br />
12 oz can evaporated milk<br />
1 tsp vanilla<br />
1 1/3 cup coconut<br />
1 cup chopped pecans<br />
<br />
Melt chocolate and 1/2 cup milk in the microwave. Stir often until melted completely. Set aside to cool.<br />
<br />
Beat butter and sugar together until creamy. Add in yolks mixing throughly. Add in melted chocolate mixture and vanilla. Mix in flour, baking soda, and salt alternately with buttermilk. Set batter aside.<br />
<br />
Use mixer to whip egg whites to stiff peaks. Fold egg whites gently into batter.<br />
<br />
Pour batter into three 9 inch rounds, greased and lined with parchment paper. Bake at 350 for 30 to 35 minutes or until cakes test as done. Cool 10 minutes in pans before removing to finish cooling.<br />
<br />
In a saucepan mix together yolks, sugar, butter, evaporated milk, and vanilla. Cook over medium heat, stirring constantly, until thickened and bubbly. Remove from heat and stir in coconut and pecans. Cool completely. Mixture will firm and become spreadable.<br />
<br />
Place one cake round on serving plate. Frost to. Place second cake round on top of first and frost top. Repeat with final round, spreading frosting down sides. Enjoy.<br />
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<br />briarrosehttp://www.blogger.com/profile/11977371951644293169noreply@blogger.com2tag:blogger.com,1999:blog-8059202804808845449.post-89465287906055033922014-01-31T13:06:00.000-08:002014-01-31T13:06:41.386-08:00Black Forest Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTgm4TXP8DEKS0zcasD_2ejb2Ufayt2PpuehJ6Lgq56aj0an-0VcOmGtlxn2HMa98gWwWUkqCsy3-wtPCNwFZGELG99oEF4lKNQOo0JsStF9UZASLyB5XVPzGkWBW3HaLZt-0eGeVcgJrT/s1600/2014-01-13+07.59.46.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTgm4TXP8DEKS0zcasD_2ejb2Ufayt2PpuehJ6Lgq56aj0an-0VcOmGtlxn2HMa98gWwWUkqCsy3-wtPCNwFZGELG99oEF4lKNQOo0JsStF9UZASLyB5XVPzGkWBW3HaLZt-0eGeVcgJrT/s320/2014-01-13+07.59.46.jpg" height="320" width="226" /></a></div>
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I can't believe I forgot to take a picture of the cake until I wrapped it up....but better laye than never. I found the recipe <a href="http://m.allrecipes.com/recipe/23398/jennys-black-forest-cake">here</a>. Awesome cake. Moist, tender, and oh so good.<br />
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The recipe called for coffee but I decided to try out kahlua and stout instead. Interesting flavors from both but I did prefer the stout. More complex flavor I thought.<br />
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Chocolate garnish is purely optional. It's hard to resist adding more chocolate though. Whipped cream under the cherries is also not a must but I wanted whipped cream throughout my cake instead of just around the edges.<br />
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Black Forest Cake<br />
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1/2 cup oil<br />
2 cups sugar<br />
2 eggs<br />
1 cup Kahlua or stout<br />
1 tsp vanilla<br />
3/4 cup cocoa powder<br />
1 3/4 cup flour<br />
1 tsp baking powder<br />
2 tsp baking soda<br />
1/2 tsp salt<br />
1 cup buttermilk<br />
1 can cherry pie filling<br />
1 large container cool whip<br />
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Beat together oil and sugar. Add in eggs, blending well. Add in cocoa powder, stout, and vanilla. Mix flour, baking soda, baking powder, and salt in alternately with buttermilk.<br />
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Pour batter into two greased 9 inch rounds with parchment on the bottom. Bake at 350 for 30 minutes or until done. Cool ten minutes in pan before removing to finish cooling.<br />
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Place one layer of cake on cake plate. Top with whipped cream and cherries. Add second layer and repeat spreading whipped cream down sides of cake. Garnish with chocolate if desired. Chill until ready to serve.<br />
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briarrosehttp://www.blogger.com/profile/11977371951644293169noreply@blogger.com1tag:blogger.com,1999:blog-8059202804808845449.post-4732998707246630772014-01-06T11:29:00.001-08:002014-03-07T07:07:03.046-08:00Chocolate Cream Pie Take 2<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXK-ulx2badUV6jzTdeIg4ab2JWE3ZVWFIDHD6aK4oAH00xl1tWYKrKxCMJgrbYcI1p2fcfZ5VIraQoVSPVavJNWAy-1sXZzoQgXHFKij2GKau4Ona40NJtM0ZSgPV1k_gvPEGppDVEay3/s1600/2014-01-05+17.13.00.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXK-ulx2badUV6jzTdeIg4ab2JWE3ZVWFIDHD6aK4oAH00xl1tWYKrKxCMJgrbYcI1p2fcfZ5VIraQoVSPVavJNWAy-1sXZzoQgXHFKij2GKau4Ona40NJtM0ZSgPV1k_gvPEGppDVEay3/s1600/2014-01-05+17.13.00.jpg" height="280" width="320" /></a></div>
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I've posted this pie <a href="http://flourdusted.blogspot.com/2011/03/chocolate-cream-pie.html">before</a> but I've made a couple tweaks. Excuse the ready made crust...I've dubbed it the crust of shame...but I'm sending this pie home with someone and I don't want to worry about a pie plate being returned. </div>
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So very garnish happy on this pie. I melted a wee bit too much chocolate so I went a little nutty. </div>
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<span style="line-height: 18px;">Chocolate Cream Pie</span></div>
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1 1/2 cups sugar </div>
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1/3 cup cornstarch</div>
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1/2 tsp salt</div>
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3 cups skim milk</div>
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4 egg yolks, lightly beaten</div>
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1 tbs 1 tsp vanilla</div>
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3 oz semi-sweet chocolate chips</div>
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8 oz Cool Whip</div>
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<span style="line-height: 18px;">Prepare and bake crust. Mix together sugar, cornstarch, and salt in a large saucepan. Whisk milk into eggs. Add milk mixture to sugar mixture and combine. Stir in chocolate. Cook over medium heat, stirring constantly until mixture thickens and begins to boil. Cook one minute before removing from heat. Stir in vanilla. Pour into graham crust and press plastic wrap to the surface of the mixture to prevent a skin from forming. Chill. Top with cool whip. Garnish as you desire. Makes one 9inch cream pie.</span></div>
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<span style="line-height: 18px;">And here is the precious little man that keeps me hopping and out of the kitchen. ;)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxMU8jYEHmbVEJwkqJSANYJuCW6r_iT4kLxL0TocZLI1MULg68mTRdcY1xp8zU7Z2X5B_07J0GvvEYrrezNIzNu7UTxyvRfxaTdcs_BdBSMYAjB56GfXeWgzVQOEBLFcU1A3t3PiIlpOUl/s1600/IMG_4062.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxMU8jYEHmbVEJwkqJSANYJuCW6r_iT4kLxL0TocZLI1MULg68mTRdcY1xp8zU7Z2X5B_07J0GvvEYrrezNIzNu7UTxyvRfxaTdcs_BdBSMYAjB56GfXeWgzVQOEBLFcU1A3t3PiIlpOUl/s1600/IMG_4062.JPG" height="213" width="320" /></a></div>
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briarrosehttp://www.blogger.com/profile/11977371951644293169noreply@blogger.com1tag:blogger.com,1999:blog-8059202804808845449.post-65967359902502940432012-10-30T14:59:00.005-07:002012-10-30T14:59:59.317-07:00Halloween Treats<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUaaLH8aCmYNLQ4SYwR5mKfEh0E2OcQWQM-DVV55s_7oCTPh1Zm3ulSGHUmrpy4rF2__whUn78yfC0xPbZHIbbMjZ-IjCgBH61MZmc-JUTrLv2S5e4fptQ1czQ0rirSZV94UQbckBiJ0dy/s1600/cemetery.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="175" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUaaLH8aCmYNLQ4SYwR5mKfEh0E2OcQWQM-DVV55s_7oCTPh1Zm3ulSGHUmrpy4rF2__whUn78yfC0xPbZHIbbMjZ-IjCgBH61MZmc-JUTrLv2S5e4fptQ1czQ0rirSZV94UQbckBiJ0dy/s400/cemetery.jpg" width="400" /></a></div>
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A little Halloween decorating fun. Now if I can just scrape together some free time I will add some details about making these little pretties. ;) briarrosehttp://www.blogger.com/profile/11977371951644293169noreply@blogger.com3