Chocolate peanut butter yum, Strawberry cake, Pudding poke carrot cake

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When in doubt, make desert!
Chocolate peanut butter yum
1-1/2 C Oreo crumbs
4 TBS butter, melted
6 oz. peanut butter chips
1 C heavy whipping cream, divided
6 oz. chocolate chips
12-15 mini Reese’s peanut butter cups, quartered
Add melted butter to cookie crumbs and mix until combined. Press cookie mixture evenly into bottom and up sides of a greased 9-inch tart pan, with removable bottom, then set aside. Put peanut butter chips into a microwave safe bowl. Add 1/2 cup of heavy whipping cream to bowl. Heavy cream should mostly cover peanut butter chips. Microwave mixture until cream begins to boil, about 1-2 minutes. Remove from microwave and whisk until smooth. Pour peanut butter ganache into crust and spread into an even layer. Refrigerate for about 15 minutes, or until fairly firm. Put chocolate chips into a microwave safe bowl.  Add remaining 1/2 cup of heavy whipping cream to bowl. Heavy cream should mostly cover chocolate chips. Microwave mixture until cream begins to boil, about 1-2 minutes. Remove from microwave and whisk until smooth. Pour chocolate ganache over peanut butter ganache and spread into an even layer. Top with quartered mini Reese’s. Refrigerate until firm, about an hour.
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Strawberry cake
CAKE:
1 box vanilla, white or yellow cake mix
1 (3 oz.) box strawberry gelatin mix (Jell-O)
4 eggs
1 C oil
1/4 C water
1 pint fresh strawberries (or 1 C crushed fresh strawberries)
ICING:
1/2 block (4 oz.) cream cheese, softened
1/3 C butter, softened
2 C powdered sugar
1 tsp. vanilla extract
1 TBS milk
Preheat oven at 350 degrees. Grease and flour 13×9 inch or 2 9-inch pans. Mix first set of ingredients except for strawberries. Beat for 3 minutes. Hand stir in strawberries. Pour batter into prepared pan(s). Bake for 35 minutes or until done. Cool completely before frosting. Mix frosting ingredients and ice cake.
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Pudding poke carrot cake
1 box carrot cake mix
ingredients needed to make cake (eggs, oil & water)
2 (3.4 oz.) pkgs. instant cheesecake pudding
4 C milk
1 (8 oz.) tub frozen whipped topping, thawed
3-4 cinnamon graham crackers, crushed (for topping)
Prepare cake mix according to package directions for a 9×13 cake. Once cake comes out of oven, allow it to cool for just a couple of minutes. Then, with a wooden spoon handle, a spatula handle, or some other similarly-sized object, begin poking holes in cake. You want holes to be big so that pudding has plenty of room to get down in there. Be sure to poke right down to bottom of cake.
In a bowl, whisk together instant pudding mix with 4 cups milk. Stir until all lumps are gone. But you want it to still be easily pourable. Pour pudding over cake. Take care to pour it right into holes as much as possible. Spread it all out and using back of spoon, gently push pudding down into holes. Put cake into fridge to set and cool (about 2 hours). Once cake has completely cooled, spread on whipped topping. Sprinkle graham cracker crumbs.
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Wish – Lord fill my mouth with worthwhile stuff and shut it when I’ve said enough.
If you would like to share a recipe with me, just send it to the J-T or email it to me.
(Melanie Behrens – melb@marysvillejt.com)



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