Egg-less Cookie Dough

Who doesn’t love to snitch some cookie dough?? I have discovered that cookie dough is much more delectable than the cookies after they are baked, so this recipe has come in handy many times. This is a great recipe to try with kids because it is easy and can be eaten right away, although it is less messy after is has been refrigerated. It also is a hit because it has no eggs! Woohoo for sweetened condensed milk, instead. J  

1 stick butter
¾ cup brown sugar
1 can sweetened condensed milk
2 cups flour
1 tsp vanilla
Half bag semisweet chocolate chips

Melt butter and brown sugar together. Mix into a large bowl with sweetened condensed milk, vanilla, and flour. Add chocolate chips. Leave in refrigerator until cookie dough hardens and then roll into bite-sized cookie dough balls.

No Bake Eclair Cake

This recipe caught my eye from the get-go. I was so excited to try it that I ran out to get the few ingredients I still needed at nine o'clock at night. I even forgot one item and had my poor husband go back to get the final ingredient.

I made this delicious dessert because we were going to a friend's house for dinner and I wanted to be the best-looking dessert maker I could be. But, of course, humble pie was actually what was going to be on the menu.

Not only did I have too much milk, not enough whipped topping, and the wrong sized graham crackers, but I also over-filled the 9x13 pan and had milk running down the sides and into the back seat of my car on the way to our dinner date. Moral of the story: do not try a new recipe when it is for an event where others will have to eat it.

Overall, though, I do love this recipe. Hopefully next time I attempt it for a special occasion it will work right. :-)

http://www.screencast.com/users/JessicaSolarek/folders/Default/media/942c4601-b908-4f51-9792-89e6af809107

Ingredients:

For the cake:
1 box graham crackers
2 (3 ounces) packages instant vanilla pudding
3 cups milk
8 oz. container whipped topping, thawed

For the chocolate frosting:
1/4 cup (1/2 stick) unsalted butter
1/4 cup unsweetened cocoa powder
1/4 cup milk
2 cups confectioners’ sugar
1 teaspoon vanilla extract

Directions:
Line bottom of a 9x 13 pan with graham crackers. Combine pudding mix and milk. Stir in whipped topping to pudding mixture. Spread half of mixture over graham cracker layer. Top with another layer of graham crackers and the remaining pudding. Top with a final layer of graham crackers and prepare frosting.

For the frosting, melt the butter with the cocoa powder in a saucepan. Bring to a light simmer over low heat and let it boil for one minute. Whisk in milk and cook for three more minutes, letting the mixture bubble up around the edges. Remove from heat and beat in the confectioners’ sugar with a whisk. When the mixture is smooth, add vanilla. While the frosting is still hot, pour it over the top layer of graham crackers and smooth with a spatula that has been dipped in hot water. Refrigerate until ready to serve.

Top Three "Last Minute" Desserts

Like anyone else out there, I often have situations that require a last minute dessert. If this hasn’t happened to you, don’t worry because it will at some point. You may forget a party that is coming up or have friends over with no more than an hour’s notice. But, what can you always have on hand to make. You need some back-up. Always.

Here are the top three “last minute” desserts that you always should have the ingredients for. Just in case something comes up- and it will!

Top 3 Must-Have Desserts on Prezi

Cupcake = Little Piece of Heaven

One of the first posts that I have planned on doing is about my recent obsession with cupcakes! However, I know nearly nothing about this delicious, wonderfully-sized dessert. So, for an answer to my questions, I was honored to have an interview with Tina Horneck. I found her to be quite an expert on the topic! J

The first cupcakes that Tina decorated were for a baby shower in October 2010, although she has been making various delicious desserts for years. She described cupcakes as ‘the perfect dessert’ – an opinion that I share, also. Over the past year and a half Tina has made various designs for baby showers, bridal showers, birthdays, holidays, and everything in between.

When I asked Tina what major components one would need to know about cupcakes, she summarized basic knowledge of cupcake making into the following two points:

1. Moisture in the cupcake is vital. A tip she gave is to make the cakes ahead of time, wrap, and freeze them until they are ready to be served so they conserve moister.
2. Four basic frostings are used for cupcake decorating. Each of these frosting is used for a different design.

·         Whipped – a light frosting made of cream and sugar

·         Buttercream – thicker frosting used for support designs

·         Royal – dries stiff and can be used for the creation of stick designs

·         Ganache – both used as filling or icing

In the future, Tina will be busy with more cake/cupcake decorating as she is planning to make the cupcakes for her brother and future sister-in-law’s wedding this summer. The theme of this design is Christmas in July. Can’t wait to see how she pulls this cupcake extravaganza off! J