Boston Cream Bars

9

Boston Cream Bars

Yield : 8″ x 8″

INGREDIENTS:

Bottom Layer

1 box yellow cake mix or choose from our yellow cake ,

yellow cupcake , or any butter cake recipes

⅓ cup vegetable oil

2 eggs

3 tablespoons cream

Custard

½ cup sugar divided

2 cups milk

1 teaspoon vanilla

4 egg yolks

6 tablespoons cornstarch

Ganache

9oz semi-sweet chocolate chips

1 cup heavy cream

1 tablespoon butter

DIRECTIONS:

  1. Preheat oven to 350 degrees. Line an 8×8 pan with foil.
  2. In a large bowl, combine cake mix, oil, eggs & cream. Whisk until smooth, about 2 minutes. Spread into prepared pan and bake 18-20 minutes. Remove from oven and cool completely.
Custard
  1. Over medium heat, combine milk and ¼ cup sugar. Bring just to a boil.
  2. In a small bowl, whisk egg yolks with ¼ cup sugar and vanilla. Add in cornstarch until completely mixed and smooth.
  3. Add 1 cup of the hot milk to the yolks and stir well. Pour the yolk mixture back into the pot and whisk continuously over medium heat until mixture thickens. Cool slightly in the pot for about 15 minutes, stirring every 5 minutes. Spread custard over prepared bottom and refrigerate until completely cooled.
Ganache
  1. Bring heavy cream just to a boil and immediately remove from heat. Add chocolate chips and do not stir. Let sit 5 minutes add butter and whisk until completely smooth. Pour over custard layer and let cool at room temperature 30 minutes. Refrigerate until serving.

source : spendwithpennies

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Key Lime Pie Lasagna

43

Key Lime Pie Lasagna

Yield : 9″x  13″

INGREDIENTS:

For crust:
  • 1 cup flour
  • 2 Tablespoons sugar
  • ½ cup butter-melted
  • ½ cup macadamia nuts –chopped very finely (you can use chopped cashews, pecans…)
For cheesecake layer:
  • 6 oz. cream cheese- softened
  • ⅔ cup powdered sugar
  • ⅔ cup whipped topping
  • ½ teaspoon vanilla
For key lime layer:
  • 2 Tablespoon cornstarch
  • ¾ cup key lime juice
  • ¾ cup sugar
  • 4 egg yolks-slightly beaten
  • 5 Tablespoon butter
  • green food coloring-optional
  • 1 ½ cup whipped topping
For topping:
  • 1 cup whipped topping
  • ⅓ cup nuts-chopped
Instructions
  1. Preheat oven at 350 F and spray the bottom of 9×9 inch baking dish.
  2. In a bowl combine crust ingredients and stir until well combined and crumbly, then press it into the bottom of baking dish and bake for 20 minutes, remove from the oven and let it cool completely.
  3. Mix cream cheese and powdered sugar until smooth and creamy. Fold in 1 cup whipped topping and ½ teaspoon vanilla and spread over cooled crust. Set in the fridge.
  4. In medium sauce pan stir together sugar and corn starch, stir in key lime juice and slightly beaten egg yolks, add butter and bring mixture to a very controlled simmer over medium-low heat stirring almost constantly until thickened ( it should be able to coat the back of a metal spoon) remove from heat, cover with plastic foil and refrigerate for at least 2 hours.
  5. When key lime custard is cooled completely, add a few drops green food coloring and mix it well. Stir in 1 ½ cup whipped topping and spread onto cheesecake layer.
  6. Top with 1 cup whipped topping and sprinkle chopped nuts. Set in the fridge for at least 4-5 hours or overnight. You can place it in the freezer and serve like frozen dessert (It defrost fairly quickly).

source : omgchocolatedesserts

Lemon Mousse with Strawberries

9

Lemon Mousse with Strawberries

INGREDIENTS:

  • 1 cup plus 1 tablespoon sugar
  • 3/4 cup fresh lemon juice
  • 8 egg yolks
  • zest of 2 lemons
  • 8 to 10 strawberries chopped, plus more for garnish (I suggest using even more, the strawberries were so yummy!)
  • 1 1/2 cups heavy whipping cream
  • 1 3/4 cup crushed graham cracker crumbs
  • 1/3 cup butter, melted

9a

DIRECTIONS:

  1. Combine 1 cup sugar, lemon juice, 8 egg yolks and lemon zest in a small saucepan. Whisk to combine.
  2. Over medium heat, stir constantly with a wooden spoon.
  3. Cook until mixture is thick enough to coat back of wooden spoon, about 7 minutes.
  4. Place lemon mixture in fridge and chill until cool, stirring occasionally.
  5. In a separate bowl, mix graham cracker crumbs and butter until well combined.
  6. Using electric mixer, beat heavy cream in medium bowl until medium peaks form.
  7. Gently fold whipped cream into lemon mixture until well combined.
  8. Divide graham cracker mixture between 8 serving dishes.  Top with chopped strawberries and sprinkle strawberries with a bit of sugar.  (Don’t be shy with the amount of strawberries , they taste so yummy with the lemon mousse.  I would have used more, but my strawberry bandit had hit again!)

source: scatteredthoughtsofacraftymom

Frozen Oreo Peanut Butter Cake

14

Frozen Oreo Peanut Butter Cake

Yield: one 8″ cake

INGREDIENTS:

Oreo Crust

  • 1 package oreos
  • 1/4 cup butter, melted

Peanut Butter Layer

  • 1 cup peanut butter
  • 4 oz cream cheese, softened
  • 1 container cool whip

Oreo Layer

  • 10 oreos, pulsed but not into fine crumbs
  • 8 oz cream cheese, softened
  • 2 cups cool whip

Chocolate Ganache

  • 1 & 1/2 cups chocolate chips, chopped finely
  • 1 cup of heavy cream
  • Powdered sugar, optional

Oreo Buttercream

  • 1 stick butter, room temperature
  • 1/2 cup vegetable shortening
  • 2-2.5 cups powdered sugar
  • 2 tbsp oreo crumbs, reserve from the oreo crust

Directions:

Oreo Crust

  1. In a food processor, pulse 1 package of oreos into crumbs. Reserve 2 tbsp of oreo crumbs to make the oreo buttercream. Combine the rest of the oreo crumbs in a bowl with the melted butter. Mix until the oreo crumbs are thick. Press the oreo crumbs into the bottom of an 9 inch round springform pan, making the oreo crust as even as possible. Place the pan in the freezer.

Peanut Butter Layer

  1. In a mixing bowl, combine the peanut butter and cream cheese, beat using an electric mixer until smooth. Add in the cool whip and mix by hand until incorporated. Spread the peanut butter layer on top of the oreo crust, making it as even and smooth as possible. Place the pan in the freezer.

Oreo Layer

  1. In a mixing bowl, combine the roughly pulsed oreos (not crumbs) and cream cheese, beat using an electric mixer until smooth. Add in the cool whip and mix by hand until incorporated. Spread the oreo layer on top of the peanut butter layer, making it as even and smooth as possible. Cover the pan in plastic wrap and return to the freezer for at least 3-4 hours, or overnight.

Chocolate Ganache

  1. Chop the chocolate chips into fine pieces. Place them in a heat proof bowl. In a small saucepan, bring the heavy cream to a boil over medium-high heat. Pour the heavy cream over the chopped chocolate. Allow it to set for a few minutes. Then gently stir until smooth. If the chocolate seems too runny, allow it to sit at room temperature for a few minutes, this will help it thicken up. If it continues to be too runny, whisk in 1 tbsp of powdered sugar at a time until you have the right consistency.

Oreo Buttercream

  1. In a mixing bowl, combine the butter and vegetable shortening, beat using an electric mixer until fluffy. Add in the 2 tbsp of reserved oreo crumbs.
  2. Begin to add in the powdered sugar, about 1 cup at a time. Slowly beat the mixture until the powered sugar is incorporated. Continue this process, adding enough powdered sugar to make sure the frosting isn’t too wet.
  3. Transfer a portion of the frosting to a large ziploc bag or piping bag. Push or squeeze the frosting down, getting rid of any air pockets. If using a ziploc bag, cut half one corner, making a hole between the size of a dime and a penny. I used a piping bag fit with a wilton 2D tip.

To assemble

  1. Remove the cake from the freezer. As this time, remove the sides of the springform pan. Place the cake on a cake stand. Allow the cake to stand at room temperature for 10 minutes.
  2. Pour the chocolate ganache on top of the cake, spreading it evenly around the top of the cake with a spatula and allow it to drizzle down the sides.
  3. Pipe dollops of oreo buttercream around the edges of the cake.
  4. Place oreos in some of the dollops of buttercream if you desire.
  5. Leftover cake should be wrapped in plastic wrap and stored in the freezer for up to 2 days.

source : thefirstyearblog

Salted Caramel Oreo Icebox Cake

17

Salted Caramel Oreo Icebox Cake

Yield:  8″ x 8″

No bake salted caramel cheesecake layered with coffee dipped Oreo cookies is a delicious and easy dessert to make any time of year

INGREDIENTS:

1 – 8 ounce package cream cheese, softened
1/2 cup caramel ice cream topping
1/2 teaspoon coarse ground sea salt
32 Oreo cookies
6 ounces strong brewed coffee, cooled
4 cups Cool Whip, divided
caramel and chocolate syrups
sea salt

Instructions

  1. Stir together the caramel topping and sea salt. (You can adjust the salt to your liking if your sea salt is coarse or fine.) Beat the cream cheese and caramel until creamy. Fold in 2 cups of Cool Whip.
  2. Dip 16 Oreo cookies in the cooled coffee and place in the bottom of an 8×8 pan. Spread half the caramel cheesecake mixture over the Oreo cookies.
  3. Repeat the layers with the remaining cookies and caramel cheesecake.
  4. Spread 1 cup of Cool Whip over the top. Refrigerate until set.
  5. Top with extra Cool Whip, caramel and chocolate syrups, and extra sea salt if desired. Cut into 16 squares. Store in a tightly sealed container in the refrigerator.

Notes : Adjust the sea salt to your liking depending on how coarse or fine your grinder makes your salt. If it comes out coarse, you can use more. If the sea salt is finer, it will dissolve and be saltier.

source : insidebrucrewlife

Chocolate Peanut Butter Parfait

53

Chocolate Peanut Butter Parfait

Yield:  2 servings

INGREDIENTS:

For Peanut Butter Mousse:
  • 2 oz. cream cheese
  • 2 oz. whipped cream (prepared)
  • 2 Tablespoons sugar
  • ¼ Cup peanut butter
  • pinch of salt
  • 1 teaspoon vanilla
For Chocolate Mousse:
  • ½ cup semi-sweet chocolate chips
  • ¼ cup milk
  • 1 oz. cream cheese
  • ½ teaspoon vanilla
  • 1 Tablespoon sugar
  • 1 teaspoon cocoa powder
  • 4 oz. whipped cream (prepared)
For Chocolate Crumbs:
  • ⅓ cup sugar
  • 1½ teaspoons unsweetened cocoa powder
  • ½ stick unsalted butter-melted
  • ¾ cup all-purpose flour
  • pinch of salt
Instructions
  1. Preheat the oven at 400F and line baking sheet with parchment paper.
  2. To make the chocolate crumbs combine sugar, cocoa powder, flour and salt in a bowl and stir in melted butter . Mix with the fork and then using your fingers, crumble cocoa mixture onto a baking sheet .
  3. Bake 10-15 minutes (depends on the size of your crumble; do not over bake them), stir them and bake for another 5-10 minutes (crumble will be soft until they cool completely)
  4. To make the peanut butter mousse whisking together cream cheese, whipped cream, sugar, peanut butter, vanilla and salt.
  5. To make the chocolate mousse melt chocolate chips, then stir in the milk and let it cool.
  6. Whisk together cream cheese, sugar, cocoa, vanilla and whipped cream. Fold in chocolate and milk mixture and combine until smooth.
  7. To assemble the parfaits, in a tall glass combine first layer of chocolate crumbs, then layer of peanut butter mousse, another layer of crumbs , then the chocolate mousse and repeat until the glass is full and finish with chocolate crumbs. Makes approximately 2 servings( depends on glass you use).
  8. Notes: If you are in a hurry you can use grham cracker or cookie crumbs, instead of homemade chocolate crumbs.

source : omgchocolatedesserts

Sex in the Pan

40Sex in the Pan

Yield : 9″x  13″

INGREDIENTS:

  • 36 Oreo cookies (regular, not double stuff)
  • 6 tablespoon butter-melted
  • 8 oz cream cheese-softened
  • ¼ cup granulated sugar
  • 2 tablespoons cold milk
  • 12 ounce tub Cool Whip-divided
  • 2 – 3.9 ounce packages Vanilla Instant Pudding.
  • 3¼ cups cold milk
  • 2 pound strawberries
  • ¾ cup sugar
  • 3 tablespoon gelatin dissolved in 6 tablespoon water
  • 8 oz chocolate-chopped
  • ½ cup heavy whipping cream
  • 4 Oreo-crushed (for garnish)

DIRECTIONS:

  1. In food processor, finely crushed Oreo cookies into fine crumbs.
  2. In a large bowl, using a fork mix Oreo with 6 tablespoons melted butter.
  3. Transfer it to a 9 x 13 inch dish and press down the crumbs into the bottom.
  4. Set in the refrigerator while you are making the fillings.
  5. Mix the cream cheese until it’s fluffy, add 2 tablespoons of milk and sugar, and mix well. Stir in 1 and ¼ cups Cool Whip and spread the mixture over the crust, transfer into refrigerator.
  6. In a large sauce pan combine chopped strawberries with ¾ cup sugar and dissolved gelatin and cook for 15 minutes (bring to boil than reduce the heat and continue cooking, stirring constantly) . Set aside to cool, than spread over the cream cheese layer and transfer in the freezer for at least half and hour.
  7. In a medium bowl mix vanilla instant pudding with 3 and ¼ cups cold milk. Whisk for a few minutes until the pudding starts to thicken
  8. Spread the pudding over the strawberry layer.
  9. Let it sit in the fridge for 10 minutes to firm up the pudding.
  10. To make the chocolate ganache layer bring heavy whipping cream to boil, remove from the heat and stir in chocolate. when it’s smooth and slightly cooled spread it over the vanilla pudding layer and set in the gridge for 10 minutes.
  11. Spread remaining Cool Whip over the top and sprinkl with crushed Oreos.
  12. Freeze for 1 hour, or the refrigerate for 4 hours before serving

source : omgchocolatedesserts

Chocolate Velvet

25

Chocolate Velvet

INGREDIENTS:

4 ounces unsweetened chocolate, chopped
3/4 cup granulated sugar
1/4 cup water
5 eggs, separated
1/2 tablespoon Cointreau or Triple Sec
1/8 teaspoon cream of tartar
1 9 ounce box chocolate wafer cookies, finely ground (about 2 cups crumbs)
Fresh whipped cream, for topping

25a

Directions:

In a double boiler or a heat-proof bowl set over (but not touching) a pot of gently simmering water, combine chocolate with sugar and water and stir until melted and smooth.

In a small bowl, whisk egg yolks. Slowly ladle about half of hot chocolate mixture into egg yolks, a little at a time, whisking constantly. This will temper the egg yolks instead of cooking them. Return mixture to double boiler for 2 to 3 minutes or until thickened slightly. Remove from heat, stir in Cointreau, and let cool to lukewarm.

Combine egg whites and cream of tartar in a large mixing bowl or the bowl of a stand mixer fitted with the whisk attachment. Whisk on high speed until stiff peaks form, 5 to 7 minutes.

Fold 1/3 of egg whites into chocolate mixture to lighten it. Gently fold in remaining egg whites until no lumps remain. Fold in 1 1/2 cups of cookie crumbs.

Divide half of chocolate mixture among shot glasses or serving dishes. Sprinkle with half of remaining cookie crumbs. Top with remaining chocolate mixture and a final layer of cookie crumbs. Refrigerate at least 2 hours or until set. Just before serving, top with whipped cream.

*Note: this recipe contains raw or undercooked eggs. We recommend purchasing farm-fresh eggs from a trusted source. If you are uncomfortable consuming raw eggs, you can buy pasteurized eggs in the shell.

source : loveandoliveoil

Chocolate Lasagna

41

Chocolate Lasagna

Yield : 9″x  13″

INGREDIENTS:

  • 36 Oreo cookies (regular, not double stuff)
  • 6 tablespoon butter-melted
  • 8 oz cream cheese-softened
  • ¼ cup granulated sugar
  • 2 tablespoons cold milk
  • 12 ounce tub Cool Whip-divided
  • 2 – 3.9 ounce packages Chocolate Instant Pudding.
  • 3¼ cups cold milk
  • 1 and ½ cups mini chocolate chips

DIRECTIONS:

  1. In a food processor finely crushed Oreo cookies into fine crumbs.
  2. In a large bowl using a fork mix Oreo with 6 tablespoons melted. When the butter is mixed, transfer it to a 9 x 13 inch dish and using a spatula press down the crumbs into the bottom.
  3. Transfer the crust in the refrigerator while you are mixing the fillings.
  4. Mix the cream cheese until it’s fluffy, add 2 tablespoons of milk and sugar, and mix well. Stir in 1 and ¼ cups Cool Whip.
  5. Spread the mixture over the crust.
  6. In a medium bowl mix chocolate instant pudding with 3 and ¼ cups cold milk. Whisk for a few minutes until the pudding starts to thicken
  7. Spread the pudding over the cream cheese layer.
  8. Let it sit for 10 minutes to firm up the pudding.
  9. Spread remaining Cool Whip over the top and sprinkled with mini chocolate chips.
  10. Freezer for 1 hour, or the refrigerate for 4 hours before serving

source : omgchocolatedesserts

Peanut Butter Oreo Chocolate Bark

16

Peanut Butter Oreo Chocolate Bark

Yield: 9″ x 9″ cake

INGREDIENTS:

Bottom Layer

  • 24 whole Oreo cookies
  • 1/4 cup melted unsalted butter

Peanut Butter Filling

  • 1 cup creamy peanut butter
  • 4 tablespoons butter, softened to room temperature
  • 1 cup confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Chocolate Topping

  • 5 ounces semi-sweet chocolate, like Bakers or Ghirardelli brands

Directions:

  1. Line an 8×8 or 9×9 square baking pan with parchment paper, with overlay on the sides. Spray with nonstick spray. Set aside.
  2. Make the Oreo cookie crust by crushing the Oreos into a fine crumb using a food processor or blender. Mix the crushed Oreo crumbs and melted butter together in a large bowl. It may look like there is not enough butter, but it will come together. Place into the prepared baking pan, pressing the crumbs down into the pan to create a somewhat even layer.
  3. In the bowl of a stand mixer or using a handheld mixer, mix the peanut butter, butter, confectioners’ sugar, vanilla, and salt until the mixture is completely combined and smooth. Spread over the crumb mixture, smoothing the top with an offset or rubber spatula (sprayed with nonstick spray, for ease). Chill the bars for at least an hour, until the filling is set.
  4. Melt the chocolate in medium microwave-safe bowl, stirring every 15 seconds. Or use a double boiler. Pour the chocolate over the peanut butter filling and evenly spread. Chill the bars in the refrigerator for at least an hour or until the chocolate topping has set. Remove bark from the baking pan using the parchment paper and cut into uneven pieces (or use your hands to break it up).
  5. Store bark in the refrigerator.

source : sallysbakingaddiction