Dessert

Fluffy Chocolate Mousse Pie

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Adapted from geniuskitchen.com and snackworks.com

CRUST

  • 18 Oreo Cookies (mint or regular)
  • 3 Tablespoons butter, melted

FILLING

  • 1 (1/4 ounce) package unflavored gelatin
  • 2 Tablespoons cold water
  • ¼ cup boiling water
  • 3/4  cup sugar
  • ½ cup unsweetened cocoa
  • 2 cups (1 pint) cold whipping cream
  • 2 teaspoons vanilla extract
  • Whipped cream (homemade or in the can), chocolate syrup and/or bittersweet chocolate pieces for garnish

Crush Oreos into crumbs by placing them into a Ziploc bag and rolling with a rolling pin, or by using a food processor.  Add melted butter and mix thoroughly.

Press crumb mixture on the bottom and up the sides of a 9-inch deep-dish pie plate. Set aside.

In  small bowl, sprinkle gelatin over cold water. Let stand for 2 minutes.  Add boiling water; stir until gelatin is completely dissolved. The mixture will be clear.  Allow the mixture to cool.

In a large bowl, using a whisk, thoroughly mix sugar and cocoa.  Add whipping cream and vanilla. Beat on medium speed, scraping bowl frequently, until the mixture becomes stiff.

Add gelatin mixture; beat until well-blended.

Spoon filling into crust.  Refrigerate for 3 hours.  Garnish as desired.

Polenta-Pecan Apple Cobbler

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Adapted from Better Homes and Gardens Best-Loved Reader Recipes, published Spring 2012.  Original recipe by Helen Wolt of Colorado Springs, CO

  • 1/2 cup all-purpose flour
  • 1/3 cup yellow cornmeal (I used Bob’s Red Mill whole grain cornmeal) or quick-cooking polenta mix
  • 2 Tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 3 Tablespoons butter
  • 1/2 cup (or a little more) chopped pecans
  • 2 Tablespoons packed brown sugar
  • 1/4 teaspoon ground cinnamon
  • 8 cups cubed, peeled apples (I used a combo of Granny Smith and Pink Lady)  I also use a crank-style apple corer/slicer/peeler, so my apples were more sliced than cubed.  I put the apples through the slicer and then cut them into quarters.
  • 1/2 cup dried tart cherries or dried mixed berries
  • 1/3 cup packed brown sugar
  • 1 Tablespoon lemon juice
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup cold water
  • 1 Tablespoon cornstarch
  • 1/3 cup half-and-half or light cream
  • Half-and-half, whipped cream, or ice cream (optional)

Preheat oven to 375 degrees.  For topping, in a small bowl stir together flour, cornmeal or polenta mix, granulated sugar, baking powder and salt.  Using a pastry blender or two knives, cut in butter until the mixture resembles coarse crumbs; set aside.In another small bowl, combine pecans, 2 Tablespoons brown sugar, and 1/4 teaspoon cinnamon; set aside.

For filling, in a large saucepan combine apples, dried cherries and/or berries, 1/3 cup brown sugar, lemon juice, and 1/4 teaspoon cinnamon.  Bring just to boiling, stirring frequently.  Reduce heat.  (As the apples cook, they will release juices.)  Simmer, covered, about 5 minutes or until apples are nearly tender, stirring occasionally.  In a small bowl, combine water and corn starch; stir into apple mixture.  Cook and stir until thickened and bubbly.  Keep hot.

Add 1/3 cup half-and-half to cornmeal/flour mixture, stirring just until moistened.  Transfer hot filling to a 2-quart baking dish.  Using a spoon, immediately drop topping into hot mixture, forming small mounds.  Sprinkle with pecan mixture.

Bake about 30 minutes or until a toothpick inserted into topping comes out clean.  Serve warm, if desired, serve with additional half-and-half, whipped cream, or ice cream.

Makes 6-8 servings.

Easiest Holiday Cookies EVER

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Submitted by Debbie Tenzer

 

  • 1 roll of store-bought refrigerated sugar cookie dough, including the kind with holiday designs already in the dough
  • 1 box of store-bought chocolate wafers – any brand

Slice sugar cookie dough according to package directions, or use the pre-sliced ones. Place half of the cookies on a cookie sheet. Leave two inches spaces around each cookie, because cookies are going to expand.

On top of each sugar cookie, place a chocolate wafer. Then cover with another sugar cookie.

Bake per package directions. Keep an eye on your cookies so they don’t overcook.

Enjoy watching your guests faces when they discover the chocolate surprise inside each cookie

Oreo Truffles

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Submitted by Mandy Mills.

 

  • 36 Oreo cookies
  • 1 package (8 oz) softened cream cheese
  • 1 package melting chocolate discs
  • Your choice of decorations

Grind/crush the Oreo cookies in a blender. Place crushed cookies in a large bowl, add cream cheese, and mix with a fork until completely blended. At this point, it will be the consistency of cookie dough, with no streaks of cream cheese showing any longer.

Scoop up the truffle mixture using a melon baller or measuring teaspoon and roll into balls between your hands. Making the balls approximately one level teaspoon will give about 5 ½ dozen truffles.

Melt the chocolate over a double boiler according to the package directions. Roll the truffles a few at a time in the melted chocolate with a fork, and use it to remove them and place them on waxed paper or parchment paper to cool and harden. If you are decorating them, sprinkle on your decorations right away, because the candy-type chocolate hardens quickly at room temperature. This is a good job for kids to do while an adult dips the truffles.

When the chocolate coating has hardened, store in the refrigerator and enjoy!

Jodi’s Overnight Cinnamon Rolls

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Submitted by Beth Isola, who calls them “simply delightful”.

  • 24 frozen white dinner rolls (Rhodes brand preferred)
  • 1 large box of butterscotch pudding (not instant)
  • ½ cup butter
  • ¾ cup brown sugar
  • ¾ t. cinnamon
  • 1/2 cup chopped nuts (optional)

Place frozen rolls in a non-stick, sprayed Bundt pan.  Sprinkle dry pudding over frozen rolls.  Sprinkle nuts over frozen rolls.

In a saucepan over low heat, melt butter.  Add brown sugar and cinnamon, increase heat to medium and bring to boil, stirring frequently.

Pour mixture over rolls.

Cover tightly with aluminum foil.  Set on counter overnight.

In morning, preheat oven to 350.  Remove foil, place in oven and bake for 30 minutes.  Remove from oven and let sit for 5 minutes before turning onto large plate.

Sea Salt Caramels

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Submitted by Carl LaFrance in response to our request for edible gift ideas.

  • 1 1/3 cup heavy cream
  • 2 cups granulated sugar
  • 1/2 cup light corn syrup
  • 1/3 cup honey
  • 6 tbsp butter, cut into small pieces
  • 1 tsp vanilla extract
  • 3 tsp sea salt, such as fleur de sel
  • 1 lb bittersweet chocolate, chopped

1. Prepare an 8-inch baking pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. Place the cream in a large saucepan over medium-high heat and bring it to a boil. Stir in the sugar, corn syrup and honey and stir until it begins to boil. Periodically wipe down the sides of the pan with a pastry brush dipped in water to prevent sugar crystals from forming.

3. Cook the candy, stirring occasionally, until it reaches 257 degrees on a candy thermometer.

4. Remove the pan from the heat immediately and stir in the butter, vanilla, and 2 teaspoons of salt.

5. Pour into prepared pan and let set at room temperature until firm enough to cut.

6. Cut the caramel into small squares or strips with a chef’s knife.

7. Temper the chocolate and dip the caramels in the chocolate one at a time. Place them on a baking sheet covered with waxed paper or foil to set. While chocolate is still wet, sprinkle on the remaining salt and allow to set completely.

Bread Pudding

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Submitted by Karen Schihl, who got it from Mrs. Fields Cookie Book , c 1992.

  • 12 slices raisin nut bread (I use one loaf Pepperidge Farms Cinnamon Raisin Bread, thus no nuts. 12 whole and 4 half slices)
  • 1/2 cup salted butter, room temperature
  • 2 butter croissants, sliced lengthwise into 1/4-inch slices
  • 6 large eggs
  • 1 cup plus 1/8 tsp. white sugar, divided
  • 1 Tbsp. pure vanilla extract
  • 4 cups (1 quart) light cream or half-and-half
  • 1/2 tsp. ground cinnamon
  • 1/8 tsp. ground nutmeg

Preheat oven to 325 degrees F. Butter sides and bottom of 9-by-13-inch baking pan.
Butter one side of each bread slice and layer in pan alternately with croissants (6 slices bread, croissant slices, 6 slices bread).

In large bowl with an electric mixer set on medium-high speed beat eggs until slightly thickened, about 5 minutes. Add sugar and vanilla and beat at medium speed until thoroughly combined. Reduce speed to low and add cream; mix until smooth.

Pour egg-cream mixture over bread and croissant slices. The slices will absorb egg-cream mixture slowly, so continue adding liquid until all is in pan.
In a small bowl combine cinnamon, nutmeg and 1/8 teaspoon sugar. Sprinkle sugar-spice mixture over the bread pudding.

Fill a baking pan larger than the 9-by-13-inch bread pudding pan halfway up with hot water. Place in oven. Set bread pudding pan in the water bath. Bake 45-50 minutes or until custard is set. When set, remove bread pudding from the oven, and discard water in larger pan. Cool to room temperature. Refrigerate for 2 hours or until firm.

Yield: 12 servings