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Eat Dirt Dessert

5 Mar

Here’s another no-bake recipe; sorry, but life is just not always what we expect, no?  I’ll get back to baking soon, but right now I’m at a time where I need less time/fuss recipes.  So my youngest munchkin turned 6!  I can’t believe it; my boys are just growing way too fast.  Being super strapped for time, I suggested this for his dessert and he loved it.  I adapted it from a recipe that was given to me twenty years ago (gulp :)).  It’s wonderfully creamy with a hit of chocolate and is pretty fast to put together (I think I took 30 minutes start to finish.).

All you need are Oreo cookies, vanilla pudding mix, milk, butter, cream cheese, and confectioner’s sugar.  I use lactose-free, fat-free milk ’cause that’s what I drink.  I also use Neufchatel cream cheese, which is lower in fat yet still really good, but everything else is the non-low versions.  Feel free to lighten up this recipe as you so desire with low sugar/fat or sugar free / fat free products.

EAT DIRT DESSERT 

Ingredients:

2 small packages (6.8 oz, 192 g all total) of instant vanilla pudding mix

4 cups (900 g) cold milk

1 stick (1/2 c., 113 g) butter

1/3 c. (45 g) confectioner’s sugar

1 package (8 oz, 227 g) Neufchatel cream cheese

1-1/2 containers (12 oz, 340 g all total) cool whip, thawed in the fridge

1-1/2 packages (24 oz, 680 g all total) Oreos (I use regular; use whichever you prefer.)

colored sprinkles

Directions:

1. Put pudding mix in a large bowl.  Mix in milk and set aside for a few minutes to firm up some.

2. Cream together butter and cream cheese in a large mixing bowl.  Use medium to medium-high speed and the flat beater if using a stand mixer.

3. Sift the confectioner’s sugar if lumpy and add to the butter/cream cheese mixture.  Mix well.

4. Stir in prepared pudding and cool whip.

5. Place Oreo cookies about a dozen at a time in a ziploc bag and smash with a rolling pin or the back of a small, sturdy frying pan.  An 8″ cast iron skillet makes quick work of this :))  Once turned to crumbs, place in a medium bowl and set aside.   Don’t worry if they’re a bit lumpy.  Continue until all cookies are crushed.

6.  Layer the cookies and cream mixtures in a trifle dish, clean flower pot, clean dump truck (serve with a shovel :)), or other deep dish, starting and ending with the dirt.  Sprinkle dirt layers with colorful sprinkles if so desired; I don’t, but it would be very colorful and kids would love it :)).  If you have any leftover cream mixture, it freezes well so you can save it.

7.  I sprinkled the top with candy sprinkles, but you can add gummy worms or wrap the bottom of a plant in plastic wrap and stick it down in there to make it look like a potted plant.

Enjoy!

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Dessert Reception

30 Jan

Hi all!  Over the coming weeks I’ll show you recipes for these, but right now, I would just like to show you pictures from a private wine/dessert reception that I made the desserts for this past weekend.

One of the goodies I made were ooey, gooey, chocolately Brigadeiros, a Brazillian candy which I took the liberty of making more chocolaty and less sweet as well as adding some vanilla to.

These are some of the tins that I used in making three kinds of tartlets…

The tartlets were Peas in a Pod, where I made a fresh blueberry pie filling and put a couple of berries on each of the tartlet shells,

Scheherazade, which I adapted from Flo Braker’s Sweet Miniatures, a tartlet with candied craisins (sorry Flo; fresh cranberries were not available; besides, I actually liked the craisins 🙂 and pomegranate seeds,

and Poirettes, also adapted from Sweet Miniatures, a tartlet with tons of flavor going on – pear, almond, rum (just a teeny bit), vanilla, lemon, apricot, and chocolate!  It came together beautifully…

Pardon the funky picture; I can’t get the blog to accept the rotated picture.  The Poirettes are in the middle with Cinnamon Twists (made out of a cottage cheese pastry dough!) surrounding them.

In addition to the tartlets, I made several cookies.  Drei Augen, also adapted from guess where? 🙂  yep, Sweet Miniatures, are an almond, shortbread german cookie (the name translates to three eyes) with a raspberry jam filling (sorry again Flo, I’m not a currant person so didn’t think I’d like currant jam in them.  I’ll try it sometime when I’m not making them for a reception).  I made four desserts for the reception from her book ’cause it was so perfect for this kind of event.  However, beware there are a few errors in the book 😦  Still a wonderful book tho!

The Drei Augen are the cookies around the outside.  In the middle are TCT bites, a triple chocolate torte made into bite-sized cakes.  Mmmmmm good! 🙂

Cream Cheese Thumbprint cookies I adapted from a recipe that I got from my aunt many, many years ago.  I’ve always loved these cookies, but have never done them as thumbprints before.  I wanted to add some color to them tho so voila!

Last of the cookies were a plain shortbread cookie, which I liked so much when I made these from thekeenancookbook.com, that I decided to use them here.  Unfortunately, I forgot to get a picture of them tho 😦  I also forgot to take a picture of the salted, burnt caramel flavored chocolate coins tho I put some in the freezer so I’ll still post these later.  I originally got the recipe from foodwishes.blogspot.com video recipes.

And the little boy showing off the cheesecake cookies with his hand?  My youngest munchkin…