Browsing "Dessert"
Nov 15, 2016 - Dessert    Comments Off on Dirt Pudding without Cream Cheese

Dirt Pudding without Cream Cheese

Dirt Pudding without Cream Cheese
  • One package of Oreos
  • One large box chocolate instant pudding
  • 3 cups milk
  • 16 oz Cool Whip
  1. Crush the Oreos using a Ziploc bag and rolling pin
  2. Mix the chocolate pudding mix and milk
  3. Add in half the Cool Whip and mix
  4. Line bottom of 8x8 pan with Oreos
  5. Layer part of the pudding mixture on top, spreading evenly
  6. Keep layering back and forth until out of pudding
  7. Spread remaining Cool Whip on top
  8. Top with the last of the crushed Oreos
  9. Chill until ready to serve


May 18, 2016 - Dessert    Comments Off on Original Sin Bars

Original Sin Bars

Original Sin Bars
Peanut Butter Layer
  • 1 cup (2 sticks) butter
  • 2 cups peanut butter
  • 1 teaspoon vanilla
  • 2 cups graham cracker crumbs
  • 4 cups powdered sugar
Chocolate Layer
  • 7 ounces semisweet chocolate, chopped or chips
  • 4 ounces milk chocolate, chopped or chips
  • ½ cup (1 stick) butter
  • large pinch of salt
Peanut Butter Layer
  1. Line a 9 X 13-inch pan with aluminum foil.
  2. Make sure the foil extends about 2 inches up past the two long sides of the pan.
  3. You will use this extra foil later to lift the finished bars out of the pan before cutting.
  4. Melt butter with peanut butter in the microwave, stirring until smooth.
  5. Add the graham cracker crumbs, vanilla and powdered sugar.
  6. Mix until thoroughly combined.
  7. Pat the peanut butter mixture into the lined ungreased 9 X 13-inch pan.
Chocolate Layer
  1. Melt the chocolate chips, butter and the pinch of salt in the microwave and stir until smooth.
  2. Spread the melted chocolate mixture over the peanut butter layer.
  3. Chill in the refrigerator until firm, about 30 minutes.
  4. Cut with a hot dry knife.


May 18, 2016 - Dessert    Comments Off on Midnight Black Cocoa Brownies

Midnight Black Cocoa Brownies

Midnight Black Cocoa Brownies
  • 10 tablespoons (1¼ sticks) butter, melted
  • 1¼ cups sugar
  • ½ cup unsweetened cocoa powder
  • ¼ cup black onyx cocoa powder
  • ⅓ cup + 1 tablespoon flour
  • ¼ teaspoon salt
  • 1 teaspoon vanilla
  • 2 tablespoons water
  • 2 eggs, chilled
  1. Preheat the oven to 325. Line a 8×8 pan with parchment, and butter the paper.
  2. In a medium bowl whisk together the sugar, cocoa powders, flour and salt.
  3. Add the melted butter and using a wooden spoon, stir until combined.
  4. Then add the vanilla and the water and stir until thoroughly mixed.
  5. Add the eggs one at a time, beating vigorously after each addition
  6. Pour into the prepared pan and bake for 35-40 minutes
  7. Cool completely and slice into squares.


May 14, 2016 - Dessert, Pies    Comments Off on Chocolate Pudding Pie

Chocolate Pudding Pie

Chocolate Pudding Pie
  • 1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
  • 1-1/2 cups cold milk
  • 1 OREO Pie Crust (6 oz.)
  • 2 cups thawed COOL WHIP Whipped Topping
  1. Beat pudding mix and milk with whisk 2 min
  2. Spoon half into crust
  3. Stir 1 cup COOL WHIP into remaining pudding
  4. Spoon over pudding layer in crust
  5. Top with remaining COOL WHIP
  6. Refrigerate 3 hours


May 14, 2016 - Dessert, Pies    Comments Off on Chocolate Chess Pie

Chocolate Chess Pie

Chocolate Chess Pie
For the crust
  • 1 sleeve chocolate graham crackers
  • 1 stick butter, melted
  • 1 tablespoon sugar
For the filling
  • 1 stick butter
  • 1 (1 ounce) square unsweetened chocolate (or 3 tablespoons cocoa powder)
  • 1 cup sugar
  • 2 eggs, lightly beaten
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon kosher salt
  1. Preheat oven to 350°.
For the crust
  1. To make the crust, crush the graham crackers into fine crumbs.
  2. Add sugar and melted butter and mix until well combined.
  3. Push into a 9 inch pie pan to form a thin crust on the bottom and sides.
  4. Bake for 8 minutes, remove from oven, and chill until firm and crunchy, about an hour.
  5. Lower oven temperature to 325°.
For the filling
  1. To make the filling, heat the butter and chocolate in a saucepan over medium until melted and smooth.
  2. Remove from the burner and add the sugar, mixing until well combined.
  3. Stir in eggs, vanilla, and salt.
  4. Pour the filling into the pie crust and bake for around 45 minutes, until top is puffed and the center is just set.
  5. Remove the pie from the oven and allow to cool for at least 20 - 30 minutes.
  6. Serve with fresh whipped cream or vanilla ice cream.