Recipe from my dear Mother
Halloween wouldn’t be Halloween without these wonderful sugar cookies. My mom made them a lot when I was growing up, the recipe is wonderful! They make a super soft, sweet cookie. They do take a little time, and the dough is easiest to work with if it has been refrigerated for about an hour. The […]
Well guys and gals, it’s a stormy day along the Wasatch Front. I’d say a rather chilly day. A great day to make a batch of chili! This original recipe came from my great friend Tricia. I have changed it somewhat, using dried great northern beans instead of canned, and 1% milk instead of whipping […]
I am seriously in love with pumpkin. There are so many fun ways to cook with it! These cookies are super easy……you can leave off the fancy dollop of cream cheese frosting and the cute chocolate pumpkin and they are still taste delicious. Pumpkin Patch Cookies Yield: 60 cookies Time: 90 minutes Cookie Recipe from […]
This is my standard pancake recipe. It really doesn’t take long at all, and can be made on a school morning. Sometimes I add mini chocolate chips, or frozen blueberries. The recipe makes about 20, so I keep leftovers in the fridge for the next day. My little boys even like them plain as a […]
So let me start by saying….no one should eat 2 pieces of this desert in the same month. It is a bite of pure heaven, every bite should be savored! The texture is crispy on the bottom and satiny smooth on the top. It would be great to make for any special occasion or holiday. […]
The smell of fresh bread baking has to be one of lifes most heavenly scents. Just down right fabulous. This Cinnamon Raisin Bread is a recipe I have tweaked and changed over the years. It is wonderful warm out of the oven with a bit of butter and honey spread on the top. It is […]
This has been a standard at our house for years. The original recipe came from my Mom but I have tweaked it a bit to make it a bit more healthy. (The original called for an entire stick of melted butter…I like to save my sticks of butter for cookies.) One of the best things […]
Love this recipe. It’s very fresh tasting, and comes together super quickly. There is no protein in it however, so sometimes I throw in some cooked shrimp in at the end. It’s also great with grilled chicken or salmon on the side. PrintPenne with Tomatoes and Spinach Total Time: 20 minutes Yield: 6 servings […]
This is a terrific recipe I found in a Cooking Light magazine I checked out from the library. I am always looking for ways to use dried beans….they are very cheap (I have got a TON of them in my food storage, I’ve been told they keep up to 30 years! ) and they […]
This is my basic French Toast recipe. It can be made pretty quickly! My kids like to pour syrup over the top. I like the wheat bread, with a tiny bit of jam, and 1 C warm blueberries over the top. It’s a great weight loss choice, as it is whole wheat and fruit, and […]
Recipe adapted from my dear friend Tricia
I am seriously in love with pumpkin. There are so many fun ways to cook with it! These cookies are super easy……you can leave off the fancy dollop of cream cheese frosting and the cute chocolate pumpkin and they are still taste delicious.
Chocolate Velvet Desert
1 1/2 C Oreo cookie crumbs (about 1 1/2 sleeves Oreo cookies, ground in a mini chopper)
2 T sugar
1/4 C butter (don’t even think about margarine)
2 C (12 oz bag) semi sweet chocolate chips
6 egg yolks
1 3/4 C heavy whipping cream
1 1/2 t vanilla
1/3 C sugar
dash of salt (seriously just one sprinkle worth)
Chocolate Silk Filling
1/2 C softened butter (again, deny the urge for margarine)
3 C powdered sugar
3 T cocoa
4 T milk
1/2 8 oz carton Cool Whip
1. Turn oven on to 350 degrees.
2. Combine cookie crumbs, 2 T sugar, and butter together in a small bowl. Press into a 9 inch spring form pan. Press the mixture on the bottom and up the sides 1 1/2 inches. Bake for 10 minutes. Cool on a wire rack.
3. Melt the chocolate chips in the microwave. CAUTION….chocolate can burn easily if you just put it in and cook away. Cook it for 30 seconds at a time, stirring after each cooking interval. After the chocolate is melted, set it aside to cool.
4. In your mixer, or a mixing bowl, combine the egg yolks, whipping cream and vanilla. Beat well. Gradually stir a third of the cream mixture into the melted chocolate until blended. Stir in the remaining cream mixture. Pour into the crust.
5. Place the spring form pan on a cookie sheet and bake for 45-50 minutes at 350 degrees.
6. Cool on a wire rack.
7. After 10 minutes, run a knife along the edges of the pan to loosen.
8. Cool for 1 hour and then refrigerate.
Chocolate Silk Filling
1. In your mixer or mixing bowl cream butter. Combine the powdered sugar and cocoa together. Add to the butter, then add just enough milk to make it smooth. Whip the filling for about 2 minutes to give it a silky texture.
2. Pipe the filling into the middle of the desert.
3. Pipe the cool whip along the edges.
4. Refrigerate overnight.
To pipe the filling and cool whip I used a Pampered Chef decorating tool.
2. Place all ingredients, but the bread, in a 9×9 cake pan. Whisk until all ingredients are incorporated.