1 to 1 1/2 cups blueberries for the top
1/4 cup confectioners sugar
4 oz cream cheese, softened
8 oz Cool Whip
1 Angel Food Cake
Here's a fleur de lis design:
But of course my cookie cutter looks more like a kite, or a bat, or an airplane. Something – but definitely not a flower. I know I can buy one online, and I probably will, but for heck sake, why can't I run down to Sur La Table and pick up a Fleur de Lis cutter that doesn't look like something in flight?
So, anyway. Back to the cookies. I really like them, and you can pile them in a storage container in the freezer and take 1 out a day over a couple weeks and they'll satisfy your sweet tooth while you're trying to stay trim. I've lost 7 pounds to date and sweets like these are helping me get there.
Also, you won't get that bloated, "I just ate too much" feeling.
Carob Walnut Cookies
Compliments of JennaDish
from Ani's Raw Food Desserts by Ani Phyo
MAKES ABOUT 10 COOKIES
Ani's foreword: Sweet raisins, malty carob, and rich walnuts are ground together to make a delicious, dark, sweet cookie. Packed with antioxidants, vitamin E, and EFAs, these cookies keep you trim and your skin radiant.
1 cup raisins
3/4 cup raw walnuts (I used pecans)
1/4 cup raw carob powder
1 teaspoon mesquite powder (optional – I did not use)
1/8 teaspoon sea salt
Combine all ingredients in food processor and process until the dough befinds sticking together.
Press the dough into 2-inch cookie cutters (1/3"-1/2" thick) placed on a sheet tray lined with parchment paper. Place the cookies in the freezer to chill and firm up (suggested 30 minutes not enough time to become firm) before serving.
Will keep for many weeks in the fridge or freezer.
I wanted Alyssa to make my birthday dinner and cake instead of going out. I wanted something different. Not necessarily difficult, but different and memorable. I knew she could do it.
Makes a great 4th of July dessert too!
adapted from Martha Stewart
1/4 cup plus 1/3 cup sugar
1/4 cup fresh lemon juice
1 store-bought angel food cake (or 12 ounce pound cake), cut or torn into hunks
1 bar (8 ounces) reduced-fat cream cheese, room temperature
1 cup heavy cream
1 1/2 pints fresh blueberries, rinsed and dried
1 1/2 pounds fresh strawberries (1 1/2 16-oz containers), rinsed and dried, stems removed, sliced
Well, today I came home pretty keyed up and emotional after a full day at work and a 2-hour class about Leadership and fulfilling your dreams. I could have really dove into a dish of this stuff so I'm willing to confess that there are times you need a 1980s dessert made of boxed pudding and graham crackers.
Chocolate Eclair Dessert
Compliments of JennaDish
from Food Network
1 (1-pound) box graham crackers
2 (3 1/4-ounce) boxes instant French vanilla pudding
3 1/2 cups milk
1 (8-ounce) container frozen whipped topping, thawed
Butter the bottom of a 13 by 9 by 2-inch pan. Line with whole graham crackers. In bowl of an electric mixer, mix pudding with milk; beat at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers.
For frosting, blend together sugar and cocoa. Add butter and milk, mixing well. Add corn syrup and vanilla. Beat until smooth. Watch out for lumps. Cover cake with frosting and refrigerate for 24 hours.
Alyssa loves these no bake cookies. And evidently many other people do too because she got this from All Recipes where over 12,000 people saved this recipe. And over 400 bothered to submit a "review".
Are you kidding me? Why? How much can you say about the following recipe?
No Bake Cookies
Compliments of JennaDish
from Denise on AllRecipes.com under "No Bake Cookies I"
1 3/4 cups white sugar
1/2 cup milk
1/2 cup butter
4 tablespoons unsweetened cocoa powder
1/2 to 3/4 cup peanut butter (creamy or crunchy)
3 cups 1-minute quick-cooking oats
1 teaspoon vanilla extract
In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened.
They start out shiny but they will dull after storing a few hours.
I know. I know. You're thinking, "Oh, she just named this post 'Gingerbread Elephants Walking Through Seafoam Rice Krispie Treats' because it's such a popular phrase in the search engines."
Well, now, believe it or not, it's not as popular as you would think.
Whoops. Before I forget…
Happy Birthday Alyssa!
This strange concoction is the result of Alyssa requesting Rice Krispie Treats for her birthday and me trying to pimp it out to look more fun! I happened to be making Gingersnaps for Jill to take to a Winter Solstice Party when the following stupendous idea popped into my head… Hey! I have elephant cookie cutters! Hey! Alyssa loves elephants!! Hey! Why don't I make elephant cookies and somehow (key word here) incorporate them into boring old Rice Krispie Treats! and Hey! Maybe I could tint the marshmallow mixture.
Rice Krispie Treats are extremely complicated to make and should be attempted only by the most talented artisans, like myself.
However, for those brave enough to engage in this bold venture, you will find the recipe on the side of a box of Rice Krispies Cereal. Basically, you need some unsalted butter to melt in a pan (add a few drops of food coloring during this step), a bag of marshmallows to stir into the melted butter, remove pan from heat, stir in box of cereal, plop into a buttered 13×9 dish and press down gently and evenly.
I feel goofy even explaining how to make this treat, but I did hear of someone the other day who didn't know how they were made. So there. Now you know.
UPDATE: Made some peanut brittle for a holiday gift exchange at work. Tip 1: don't use spray oil on the cookie sheet. Way too oily with this buttery brittle. Tip 2: If you put the peanuts in while it boils instead of waiting until the end, just make sure you stir often or else some will burn. But it's hard to mess this up, no matter what you do.
You just started school the other day and you already have a science project. You are to make peanut brittle at home and take it to your science teacher. Hmmm. That sounds suspect.
Well OK. If it's for higher education. Let's do it!
I did have a tiny taste of the peanut brittle and it was very good. Very buttery.
Compliments of JennaDish
from Amanda on allrecipes.com under "Mom's Best Peanut Brittle"
Measure all your ingredients ahead of time, as you have to work quickly at the end.
1 cup white sugar
1/2 cup light corn syrup
1/3 teaspoon salt
1/4 cup water
1 cup peanuts
2 Tablespoons butter, softened
1 teaspoon baking soda
Grease a large cookie sheet. Set aside.
In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place and continue cooking. Stir frequently until temperature reaches 300 degrees F. or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.
Remove from heat. Immediately stir in butter and baking soda. Pour onto cookie sheet and spread into a rectangle. Let cool completely then break into pieces.