Mud Pie


1- 9inch springform pan, bottom lines with parchment paper

2 cups chocolate graham cracker crumbs

2 Tbsp sugar

1/2 cup butter

1.75 quart breyers coffee ice cream

1 jar hot fudge

Place cookie crumbs in a medium bowl and add sugar. In a microwave safe bowl melt butter. Add melted butter to your cookie crumbs mixture and stir till all crumbs are moistened. Press crumbs up sides and on the bottom of already prepared springform pan. Place in freezer for at least 2 hours to set.

Softened your ice cream and then place in already prepared crust and let set in freezer for another 2 hours.

Place hot fudge in freezer for about 15 minutes and then spread on top of your ice cream layer. Place back in freezer and let set for about 10 hours.  

Store in freezer until ready to serve and enjoy!!:)

Almost Knotts Boysenberry Pie


Preheat oven to 400 degrees. Line one baking sheet with foil and set aside.

2 pie crusts recipe of your choice

16 ounces frozen boysenberries (I bought fresh and froze overnight on a baking sheet)

7-1/2 ounces water

6-1/2 ounces sugar

1 dash salt

1 Tbsp corn syrup

1 tsp lemon juice

3 Tbsp cornstarch

2 ounces water

1 pinch nutmeg

Prepare your pie crust by placing 1 crust into the bottom of a deep dish pie pan. 

In a sauce pot place water, sugar, salt, corn syrup and lemon juice, bring just to a boil.

In a large bowl place berries sprinkle nutmeg over berries. In a small bowl place water and cornstarch mix till combined well. Pour over berries and toss. Pour your water/sugar mixture from your sauce pot over berries and toss gently till combined. Place mixture into your already prepared pie shell. Place top crust over and pinch around edges. 

1 tbsp milk

Sugar for dusting

Brush top crust with milk and sprinkle with sugar.

Place pie on already prepared baking sheet. Bake at 400 degrees 45-55 minutes or until top is a lovely golden brown. Remove from oven and let cool.

When ready to serve cut each slice and then heat for a few seconds in the microwave till warm. Serve with a scoop of ice cream and ENJOY!!:)

Red White and Blue Mousse Cake


Preheat oven to 350 degrees. Line the bottom of a 9inch spring form pan with parchment paper and lightly spray with nonstick spray. Here’s where it gets just a little bit tricky… You are going to need to extend the depth of your pan so cut a strip of parchment paper that is about an inch or 2 taller than you pan and place it inside the pan. Now you are ready to start your first layer.

Sugar cookie layer

1 roll of refrigerator sugar cookie dough

Smash the dough onto the bottom of your already prepared pan and bake at 350 degrees for 20 minutes. Once baked remove from oven and let cool completely. Once cooled completely you are ready to start your “red” strawberry layer.

Strawberry Mousse

1-1/2 cup fresh strawberries

9 ounces white chocolate chips

1-1/2 cups heavy whipped cream, divided

2 tsp unflavored gelatin powder

2 Tbsp cold water

a few drops of red food coloring

Place 1/2 cup fresh strawberries in either a blender or food processor and make a quick puree. you should have a 1/4 cup of puree when finished, Place 1/4 cup strawberry puree in a microwave safe bowl and add white chocolate chips and 1/2 cup heavy whipping cream. Microwave in 30 second increments, stirring every 30 seconds until chocolate has melted and mixture is smooth. Let cool to room temperature.

In a small bowl add gelatin to 2 Tbsp of water and let the gelatin absorb the water. Once your chocolate has cooled. Heat gelatin in microwave for 15 seconds. Add gelatin to chocolate mixture and stir together. Add a couple drops of red food coloring to chocolate mixture to get desired color.

Whip remaining 1 cup of whipping cream until stiff peaks form. Fold half of your whipping cream into chocolate mixture until combined, Fold in the rest of the whipping cream until all is combined. Slice the remaining 1 cup of strawberries and gently stir them into your chocolate mixture. Pour your strawberry mousse over your already prepared and cooled sugar cookie and place in fridge. Let set for 30 minutes. Then it is time to prepare your “white” vanilla mousse layer.

Vanilla Mousse Layer

9 ounces white chocolate chips

1-1/2 cups heavy whipping cream, divided

1/4 cup honey

2 tsp vanilla

2 tsp gelatin powder

2 Tbsp cold water

In a microwave safe bowl place white chocolate, 1/2 cup heavy whipping cream and honey. Heat in 30 second increments stirring every 30 seconds until chocolate is melted and mixture is smooth. Let cool to room temperature. In a small bowl add gelatin to 2 Tbsp water and let the gelatin absorb the water. Once your chocolate mixture has cooled microwave gelatin mixture for 15 seconds. Add gelatin mixture to chocolate mixture and whisk together. Add vanilla to chocolate mixture and stir till combined. Whip remaining 1 cup heavy whipping cream until stiff peaks form. Add half of your whipped cream and fold together until combined. Once combined fold in remaining whipped cream until combined. Pour over your strawberry layer and place back in fridge. Let sit in fridge for 30 minutes. Once set for 30 minutes you are ready to begin your “blue” blueberry mousse layer.

Don’t worry this is your last layer…LOL!!

Blueberry Mousse Layer

For your blueberry layer you are going to want to prepare it just as you have your strawberry layer but exchange

1-1/2 cups blueberries for strawberries

and

a few drops of blue food coloring for the red food coloring

Once you have finished making the blueberry mousse pour over your vanilla mousse layer and place back in the fridge and let set at least 4 hours but overnight is best.

Once your mousse is set remove collar of spring form pan and carefully lift mousse cake off the base of the pan and set on serving dish or cake board. Now you are ready to dig in or top.

I topped mine with left over fresh strawberries and blueberries and some whipped cream.

ENJOY and have a safe and fun 4th of July!!

 

 

Three Cheese Garlic Rolls

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Dough~

1/2 cup milk

1 egg

2 cups flour

1/2 tsp salt

2 Tbsp olive oil

2 Tbsp sugar

2 Tbsp yeast

Filling~

1 Tbsp Olive oil

1/2 cup shredded parmesan cheese

1/4 cup shredded monterey jack cheese

1/4 cup shredded cheddar cheese

Extra~

1 egg for egg wash

In your bowl of your electric mixer place all of your dough ingredients. With Dough hook attachment mix all the ingredients until elastic and smooth. Place dough in a greased bowl, cover with a damp towel and let rise for 1-2 hours or until doubled in size.

Once doubled in size punch dough down and then roll out into a rectangle. You are now ready to start your filling. Brush olive oil on dough and then sprinkle with your cheeses.

  
Roll and cut your dough into pieces (I got 8 pieces) and place in a greased loaf pan. Let Rise again about 30 minutes in loaf pan covered with damp towel.

  
Preheat oven to 400 degrees. Brush tops of rolls with beaten 1 egg. Bake rolls at 400 degrees for 25-30 minutes or until rolls are brown. ENJOY:)

Warm Chocolate Molten Cakes

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Adapted from Carnival Cruise Line’s Chocolate melting Cake

Grease and dust with cocoa powder 5 (1/2 cup) ramekins and set on a baking sheet lined with parchment paper.

6 ounces (3/4 cup) good dark chocolate at least 60% cocoa, rough chopped

6 ounces (3/4cup) butter

3/4 cups sugar

2 whole eggs, room temperature

2 egg yolks, room temperature

1/4 tsp vanilla

1/4 cup flour

In a sauce pan place chocolate and butter of medium heat melt butter and chocolate until smooth. Once melted and smooth set aside and let cool for about 10 minutes.

In a medium bowl add sugar, whole eggs and egg yolks, whisk until blended. Next whisk in vanilla and flour until combined well. After your chocolate and butter have cooled for 10 minutes whisk chocolate mixture into eggs and sugar mixture until combined.

Fill ramekins about 3/4 of the way full with batter and place on prepared baking sheet place in the fridge for at least an hour but no longer than 3 hours.

  
Remove from fridge, Preheat oven to 425 degrees. Bake at 425 degrees 12-15 minutes (mine took 15). The cake will spongy and the middle should still be slightly gooey. Let cool for about 3 minutes invert on to your dish top with vanilla ice cream and ENJOY the ooey gooey chocolate molten goodness.

  

Chocolate Chocolate Chip Banana Loaf

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Preheat oven to 350 degrees. Grease and flour 1 loaf pan.

1 cup sugar

2 eggs, room temperature

1/3 cup veggie oil

3 ripe bananas, mashed about 1-1/4 cups of mashed bananas

1 tsp vanilla

1-1/2 cups flour

1/2 cup unsweetened cocoa powder

1 tsp baking soda

1/2 tsp salt

1 cup semi sweet chocolate chips

In bowl of stand mixer add sugar, eggs and oil, beat until combined. Add mashed banana and vanilla continue to beat until combined. In a medium bowl add flour, cocoa powder, baking soda, salt and chocolate chips, stir until combined. Add to your wet ingredients in your mixing bowl. On lowest speed blend your wet and dry ingredients, just until combined. pour into your already prepared loaf pan.

Bake at 350 degrees for 60-70 minutes or until baked completely. The top should be cracked and when touched springs back up. Remove from oven and let cool on rack for 10 minutes, remove from pan and let cool completely. ENJOY!!:)

 

Warm Butter Cakes

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Butter the inside of 10 1/2 cup ramekins and set aside. Preheat oven to 325 degrees. Line 1 baking sheet with parchment paper and set prepared ramekins on top.

Cake~

1 cup unsalted butter, softened

1-1/3 cups sugar

2 whole eggs

2 egg yolks

2 tsp vanilla

2 tsp Grand marnier

1-1/2 cups flour

1 tsp salt

1/2 tsp baking powder

In bowl of mixer cream butter and sugar for about 1 minute on high speed. Add whole eggs, egg yolks, vanilla and Grand Marnier and mix for another minute or so. In a small bowl combine flour, salt and baking powder. Pour your dry mixture into the mixing bowl and beat all together for about another minute until combined well. Place about 1/4 cup of mixture into your already prepared ramekins, set aside while you make the cream cheese layer.

Cream Cheese Layer~

1 8 ounce block of cream cheese, softened

1/3 cup sugar

1 egg

1 Tbsp flour

1 /2 tsp Grand Marnier

1/2 tsp vanilla

Mix together cream cheese, sugar, egg, flour, grand marnier and vanilla in a medium bowl until smooth. Place 1 Tbsp of cream cheese mixture on top of your batter that is already placed in your ramekins.

Bake at 325 degrees for 45-50 minutes or until your tops have browned, cool in ramekins for about 1 hour and then tip out of ramekins, now if you are ready to serve here comes the fun part the TORCHING!! Remember please please be careful!!😉

Torching~

1 cup raw sugar, for dipping tops and torching

1 kitchen torch

Once your cakes are cooled and removed from ramekins dip what used to be the bottom but now is the tops in raw sugar ( after heating each cake in the microwave about 30seconds) in raw sugar and brulee with the kitchen torch

Garnish~

1 basket of berries of your choice (if using strawberries, slice)

1 Tbsp sugar

1 Tbsp orange juice

1 Tbsp grand marnier

In a small bowl slice berries if needed add sugar, orange juice and liquor, cover and let macerate for about 30 minutes.

Whipped Cream

1 cup heavy whipping cream

1/2 tsp vanilla

2 Tbsp sugar

in bowl of mixer with whisk attachment add whipping cream, vanilla and sugar whisk until stiff peaks form.

When ready to serve your butter cakes heat each cake in the microwave about 30 seconds or until warm, dip tops in raw sugar and brulee with kitchen torch, top with whipping cream and berries and ENJOY!!:)

  
I topped ours with a little gelato and fresh raspberries!!:)