twenty-something | sweden.
This is one of my family's favorite desserts that we always request for my mom to make. A buttery, nutty shortbread layer is topped with a layer of creamy, sweetened cream cheese, then smooth chocolate pudding, and finally whipped cream and chocolate shavings. It's a great dessert for the hot summer months because it's so simple and doesn't require a lot of baking time. Feel free to halve the recipe to make a smaller 8x8" pan. When my siblings and I were young, our mom called this "Mississippi Mud Pie" instead of "Sex-In-The-Pan" to creatively avoid the inevitable birds and the bees discussion. So if you have little ones then feel free to call it by either name haha. Even though we're all older now, the name stuck and we still call it Mississppi Mud Pie! Ingredients: 2 cups flour 1 cup butter or margarine, room temperature 1 cup pecans, finely chopped 1 cup icing sugar 8 oz. (1 pkg.) cream cheese, softened 1 cup whipping cream 1 pkg. instant chocolate pudding 1 pkg. instant vanilla pudding 1 and ¾ cup milk 1 pkg. Dream Whip or 2 cups real whipping cream, whipped and sweetened to taste Garnish: shaved chocolate, dusting of cocoa powder, or finely chopped pecans Directions: Preheat oven to 350 degrees F. Spray a 9x13" baking dish with non-stick cooking spray or grease with butter. Finely chop the pecans with a knife, food processor, or put them in a Ziploc bag and use a can to smash them. Using a fork or two butter knives, cut together the flour, butter/margarine, and pecans until crumbly. Evenly press the mixture into the bottom of the prepared baking pan and bake for 15 minutes, or until golden brown. Remove from oven and let cool completely. After it’s had a chance to cool on a wire rack for about 15-20 minutes you can put it in the refrigerator to speed up cooling. In a medium bowl, cream together the icing sugar, cream cheese and whipping cream with an electric mixer. Evenly spread this mixture over the crust. Place in the fridge to chill while you prepare the next layer. In a separate, large bowl, mix the chocolate and vanilla pudding mixes, and the milk with a hand mixer until thickened. Pour the pudding mixture over the cream cheese mixture and spread evenly. Place in the fridge to chill while you prepare the next layer. Prepare the Dream Whip topping according to the package directions, or beat the whipped cream until light and fluffy. Sweeten the real whipped cream to taste with icing sugar and vanilla extract. Evenly spread the whipped cream over the pudding layer. Sprinkle chocolate shavings, a dusting of cocoa powder, or additional coarsely chopped pecans over the top. Serve chilled, and store in refrigerator. *Recipe from Karen McMillan
A variety of recipes from decadent desserts to healthy, vegan and vegetarian cuisine.
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Learn how to make homemade sourdough crepes from scratch using sourdough starter and eggs. This works perfectly with gluten free or regular sourdough starter.
This brownie recipe uses cocoa powder, semi-sweet chocolate morsels, and butter, of course, to make an incredibly rich, fudgy, chocolaty treat!
A variety of recipes from decadent desserts to healthy, vegan and vegetarian cuisine.
A variety of recipes from decadent desserts to healthy, vegan and vegetarian cuisine.
This is a great way to use up those instant oatmeal packets you may have stashed away in your cupboard! These cookies are crispy on the outside, super chewy on the inside, and have a delicious apple cinnamon flavour. You can also use this recipe as a base to experiment with other flavours of instant oatmeal - the possibilities are endless! Ingredients: 1 cup flour 1/4 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. cinnamon 1/4 cup white sugar 1/2 cup brown sugar 1/2 cup butter or margarine, softened 1 Tbsp. milk 1 egg 6 apple cinnamon flavoured instant oatmeal packets Directions: Preheat oven to 350 degrees F and line cookie sheets with parchment paper. In a large bowl, whisk together the flour, baking powder, baking soda, and cinnamon. Stir in the instant oatmeal packets. In a separate bowl cream together the white sugar, brown sugar, and butter/margarine with an electric mixer. Add in the egg and milk. Gradually mix in the dry ingredients until combined. Roll the dough into balls and place onto the prepared cookie sheets. Moisten your hands with water and gently press down on the balls of dough to slightly flatten them. Bake for 10-12 minutes, or until the cookies are lightly browned. Allow to cool on cookie sheets for 2-3 minutes before transferring to a wire rack to cool completely. *Recipe by Brooke McMillan
Get fabulous island flavors like pineapple, coconut and macadamia nuts all baked in flaky puff pastry...and you don't even have to travel.
I made these cupcakes for a friend's birthday because she loves Moscato wine. They are definitely the perfect cupcake for a girl's night or special occasion! Moscato is very light, sweet, and fruity so it pairs perfectly with desserts. The cupcakes and icing taste more like vanilla than they do the wine, but these are probably one of the best vanilla cupcakes I have tried. They are best enjoyed with a glass of chilled Moscato of course! Ingredients: 2 and 1/2 cups all-purpose flour 1 tsp. baking soda 3/4 tsp. salt 1 and 1/4 cups white sugar 1 cup canola or vegetable oil 1/3 cup Moscato wine 3/4 cup buttermilk 2 large eggs 1 tsp. white vinegar Optional: fresh strawberries or sprinkles for garnish The secret ingredient Directions: Preheat oven to 350 degrees F. Put cupcake liners in two cupcake pans. This recipe should make 12-18 cupcakes depending on the size of your pan. In a large bowl, combine the flour, baking soda, salt, and sugar, and whisk together. In a separate bowl, combine the oil, Moscato, buttermilk, eggs, and vinegar. Slowly pour the wet ingredients into dry and mix until it is just blended. Scoop the batter into the prepared cupcake pan, filling each about 3/4 full. Bake for 15-17 minutes or until a toothpick inserted into the middle of a cupcake comes out clean. Cool completely on wire racks before frosting with Moscato vanilla icing. Moscato Vanilla Icing: 8 oz. (1 cup) butter, room temperature - You could also use a mixture of half butter and half cream cheese for the icing if desired, but I used all butter and it was delicious! 3 Tbsp. Moscato 1/2 tsp. vanilla extract 2 cups icing sugar In a large bowl, cream the butter with an electric mixer until it is smooth and fluffy. Add in the Moscato and vanilla and continue mixing until combined. Add the icing sugar 1/2 cup at a time, mixing until smooth and light. Frost the cooled cupcakes and garnish with a fresh sliced strawberry half and/or sprinkles. *Recipe adapted from Sutter Home Blog
Crunchy baked pieces of cauliflower make a fun snack, side dish, or mini meal. This is a healthier version of popcorn chicken that still tastes delicious.
{Latte, Powder Blue, Mustard, Camel, Antique Gold+ White} Well, hello there all my color loving friends! I hope you all had a lov...
This popular Latvian honey cake recipe is one to try — you'll love the tangy sour cream and walnut filling spread between five thin layers of cake.
The BEST no-bake Lactation bars! Full of protein and brewers yeast- a few of the things that help boost milk supply! Drop these off to a new mama!
A layer of fudgy brownie topped with a layer of chewy chocolate chip cookie. These brookies give you the best of both worlds!
A combination of chocolate chip cookies + chocolate cookie rolled together and rippled with cheesecake bites.
Oreo brookies are the ultimate combination of a chewy cookie, a fudgy brownie, and an oreo cookie! This brownie cookie fusion is the best of both worlds!
Brookies are chocolate chip cookie dough mixed with brownie batter, baked into a delicious treat. Soft, chewy, and scrumptious! Also easy to make!
Craving a batch of freshly baked brookies? Satisfy a serious brownie and cookie cravings with an easy brookies recipe. Your sweet tooth will thank you!
A gooey chocolate brownie with chocolate chip cookies baked into it! We've made this recipe even easier to make and it's one of our favorite brownie recipes of all time!
Brookies are chocolate chip cookie dough mixed with brownie batter, baked into a delicious treat. Soft, chewy, and scrumptious! Also easy to make!
Cookies crossed with brownies, I’ve seen them called brookies on other blogs so I’m going to roll with that. These were a happy accident as I had originally intended to make triple chocolate NYC cookies, but due to the cocoa powder, the texture of these are denser and more brownie like. They really
Combining two of everyone’s favourite treats, these Chocolate Chip Cookie Brownies, otherwise known as Brookies, will soon become your favourite go-to dessert bar. Rich, chocolatey brownie batter gets baked with dollops of chocolate chip cookie dough, resulting in a fudge brownie with a twist of chewy cookie on top. Perfection! When you think of two childhood favourite bakes, nostalgia-filled memories of delicious desserts, or your current favourite comfort foods, then brownies and cookies will more often than not, hit those lists. They certainly do mine! Today, I bring you the best of both worlds in a bar that combines both fudgy brownies AND chewy chocolate chip cookies. Sounds like a lot if work? I've made both components as simple to make as possible.
Brookies are half brownie, half chocolate chip cookie, and 100% delicious! Easy to make, featuring a fudgy brownie bottom and a soft and chewy cookie top!
Brookies Cookies are the perfect blend of fudgy brownie cookie batter and chocolate chip cookie dough. It's the cookie combo of your dreams!
A gooey chocolate brownie with chocolate chip cookies baked into it! We've made this recipe even easier to make and it's one of our favorite brownie recipes of all time!
