Category: Desserts

Preheat oven to 275

Combine Flour, Baking Powder and salt in medium bowl.

Beat Butter, Cream Cheese and sugar in a large bowl until fluffy

Beat in the egg, vanilla, almond extract, and orange zest.

Combine the butter mixture with the flour mixture.

Add 2 1/2 Cups Coconut and the finely chopped Mounds Bars.

Roll dough into 1 1/2 inch balls, roll in remaining coconut.

Place 2 inches apart on a parchment paper lined cookie sheet and flatten the balls slightly

Bake at 275 for 35 minutes.

Let the cookies cool for 10-15 minutes

Melt chocolate chips – I use the microwave

Put about 3/4 of the melted chocolate in a shallow bowl and dip the cookies into the chocolate about 1/3 of the way up.

Using a fork drizzle the remaining chocolate on top of the cookies.

Enjoy!

For the cake:

Preheat oven to 350.

Spray a 13×18 jelly roll pan well with cooking spray.

In a medium sauce pan put the water, butter and cocoa powder and bring to a boil.

In a large bowl put the flour, sugar, baking soda  and salt, mix well.

In a small bowl or a large measuring cup, I use a 4 cup measuring cup, combine the sour cream, eggs and vanilla.

Add the sour cream mixture to the flour and mix well. 

Once the chocolate/butter mixture comes to a boil, pour it into the flour mixture and mix well until there are no lumps.

Pour it into the pan and smooth with a rubber spatula distributing the batter evenly.  

Bake at 350 for 15-20 minutes.  I have a convection oven so mine is done in 15.

For the Icing:

While the cake is baking make the icing.

Melt the butter with the cocoa powder in a medium sauce pan.

When butter is melted and cocoa powder is combined turn off the heat.

Add the milk, vanilla, and powdered sugar.

Stir together until well mixed.

Pour over the warm cake.

Let cool for the icing to set and cut into squares.

For the Cake Squares:

Preheat oven to 350

Cream together butter and sugar.

Add vanilla and beat until smooth.

Combine Flour, Baking Powder and Salt.

Alternate Flour mixture with milk mixing until smooth.

In a separate bowl, beat egg whites with 1/2 cup sugar until stiff peaks form.

Using a rubber spatula, fold the egg whites into the batter.

Put into 2  9×13 pans and bake for 35 minutes.

For the chocolate topping:

Combine cocoa, sugar, water and salt in a medium saucepan.

Boil for 5 minutes.

Cool and add 3 teaspoons of vanilla.

Construction:

Let cake cool and cut into squares.

Let topping cool and dip squares into the chocolate.

Let drain a few minutes and roll in finely grated coconut.

Enjoy!

Preheat oven to 350

Crush the pretzels, I have a big marble rolling pin I use, my sister uses a food processor, I have to say we have even put them in gallon food storage bags and had the kids stomp on them (we won’t do that again)

Combine the crushed pretzels with the melted butter and press into a 9 x 13 pan.

Sprinkle the 2 Tablespoons of sugar over the top

Bake for 8 – 10 minutes

Let cool completely!  This is really important! I stick it in the refrigerator, my sister the freezer

While the crust is cooling, using a hand mixer beat the cream cheese in a medium bowl until fluffy.

Fold in the whipped topping, a rubber spatula works best

I put this in the refrigerator while I make the strawberry layer

Bring 1 1/2 cups of water to a boil

Mix the box of jello with the boiling water until all dissolved.

Add 1 cup of ice and stir continuously until the it begins to gel

Add the sliced strawberries

Chill for an hour until it is soft set

Get the chilled crust

Spread the cream cheese mixture onto the pretzel crust

Top the cream cheese with the strawberry mixture

Refrigerate until ready to serve

For the Rice Krispie Treats:

Melt the butter in a large sauce pan over low heat.

Add Marshmallows stirring constantly until melted and combined.  If you wan to color the Rice Krispie treats add the food coloring at this point.

Add the Rice Krispies stirring until it is all coated.

Press into a large sheet pan so that the treats are about half an inch thick.

For the Sushi:

While the treats are still a little warm and flexible cut them into strips of 1 inch by two inches.

For the peepless ones cut a Fruit by the Foot the same length, put it on top of the treat and just roll it up.  It should stick together by itself.

For the ones with peeps, put a peep in one end and roll it up with the peep in the middle.   Cut a strip of Fruit by the Foot long enough to wrap around it.  Frost the outside of the treat and wrap the Fruit by the Foot around it.

For the nigiri type:

Cut the treats into strips about an inch by an inch and a half.  DO NOT CUT all the treats like this unless you only want nigiri style.

Spread a dollop of frosting on the treat and stick the peep in the frosting.  

Cut enough Fruit by the Foot to go around the treat/peep and attach with frosting on the back.

For the second type just put a little dab of frosting on top of the treat.

For the Sashimi type:

Just place some peeps on the tray!

Rough chop the peanut butter cups and put aside.

In a medium bowl put vanilla pudding and 1 Cup Milk.  Mix until smooth.

Add the Peanut butter and mix until smooth.

Add the remaining milk mixing until well combined color it with food coloring here if desired, and refrigerate until set 5-10 minutes. 

If you want to color the whipped topping you can do it now – just add a few drops of food coloring to the container and mix well.

To construct:

Put a layer of brownies, a layer of pudding, a layer of peanut butter cups and a layer of whipped topping.

Repeat and enjoy your Peanut Butter Brownie Trifle!

For the cookies:

Preheat oven to 400.

Cream together the butter, powdered sugar and vanilla.

Mix together the salt, pecans and flour.

Slowly add the flour mixture to the butter mixture until well combined.

The dough may look crumbly but it isn’t with all that butter.

Place parchment paper on cookie sheet.

Make the dough into 1 inch balls.

Place about an inch apart, these cookies don’t spread so you don’t have to worry about having one giant cookie!

Bake at 400 for 10-12 minutes.

As soon as you take them from the oven, roll them in the powdered sugar, I use a spoon to cover them and then sort of pat it around them.  This makes 2 dozen so there can be eight of each color.

Place on cooling rack.

For the colored powdered sugar:

Place 1/2 cup powdered sugar in a mini food processor.  Add the freeze dried fruit until you get the color of your choice.  Pour into a bowl for dredging and make your next color.

Enjoy!