Chocolate Strawberry Truffle pie-- by Chocolate Covered Katie

Love me some chocolate, so this recipe looks amazing!

Chocolate Strawberry Truffle Pie

(Makes 1 pie)

• 2.5 cups strawberries, or other berries (250g) (I used frozen)
• 1/4 cup plus 2 tablespoons cocoa powder or cacao
• 1.5 cups cashews (150g)
• 1/2 tablespoon pure vanilla extract
• 1/3 cup virgin coconut oil
• 3 stevia packets (or 1/4 cup agave) (Plus extra as desired)
• 1/8 tsp salt
• prepared pie crust (chocolate or oreo)

In a bowl, cover the cashews with water and let sit at least 4 hours. Then drain. Combine all ingredients in a high-powered blender or food processor. If using stevia, add 4-5 tablespoons water. (Omit the water if using agave.) Blend until super-smooth. Taste and add more sweetener until desired taste is reached. Pour into a prepared pie crust , and freeze.

Strawberry and Cream Pie by Just Putzing around the Kitchen

This one looks so good!

Strawberry and Cream Pie

Ingredients:(Crust)
- 1-1/2 cups graham cracker crumbs (About 9 full/long crackers — just throw them in a gallon bag, zip, and crush with a rolling pin.)
- 5 tbsp butter, melted

(Filling-- double for large pie)
- 2 8oz blocks of cream cheese, room temperature
- 2 cups heavy cream + 1 tbsp
- 2/3 cups sugar
- 2 tsp vanilla extract
- 1 carton strawberries, sliced into thirds or halves
- 1/2 cup chocolate chips (optional)

Steps:(1) Preheat oven to 375.
(2) In a small bowl, mix together graham cracker crumbs and melted butter until a crumbly, moist mixture forms.
(3) Gently but firmly press the graham cracker mixture into the bottom/sides of a pie dish.
(4) Bake for 10 minutes. Set aside to cool completely.
(5) In a medium bowl, use an electric mixture to beat your cream until it holds firm peaks. Set aside.
(6) In a separate, larger bowl, mix cream cheese, vanilla, and sugar until smooth and creamy.
(7) Fold about 1/3 of the whipped cream into your cream cheese mixture to lighten it, then add the rest. Gently fold until evenly incorporated and smooth.
(8) Spoon filling into your cooled pie crust, and spread it out in an even layer.
(9) Layer sliced strawberries in an overlapping rows around the top of the cream.
(10) Melt chocolate + 1 tbsp cream, and stir until smooth and liquid. Drizzle melted chocolate over the top of the strawberries.
(11) Stick the pie in the fridge for a few hours to allow the creamy filling to firm up.
(12) Slice and serve immediately. Enjoy!

No-Bake Strawberry Icebox Cake by thekitchn

I love strawberries, especially in summer! I pulled up some strawberry dessert recipes and one strawberry drink recipe that I think would be perfect for summer! They will be the next 3 posts!!

No-Bake Strawberry Icebox Cake

serves 8

2 pounds fresh strawberries, washed
3 1/4 cups whipping cream, divided
1/3 cup confectioners sugar
1 teaspoon vanilla
4 sleeves (about 19 ounces, or 24 to 28 whole crackers) graham crackers
2 ounces dark chocolate, finely chopped

Take out a few of the best-looking strawberries and set them aside for the garnish. Hull the remainder of the strawberries and slice each berry into thin slices.

With a hand mixer or in the bowl of a stand mixer, whip 3 cups of cream until it just holds. Add the confectioners sugar, vanilla and whip to combine.

Spread a small spoonful of whipped cream on the bottom of a 9x13 inch baking pan, or a similarly-sized platter. Lay down six graham crackers. Lightly cover the top of the graham crackers with more whipped cream, and then a single layer of strawberries. Repeat three times, until you have four layers of graham crackers. Spread the last of the whipped cream over the top and swirl it lightly with a spoon. Add a few more strawberries.

To make the ganache, heat the cream until bubbles form around the edges, then pour over the chopped chocolate. Let it stand for a few minutes, then whisk until the mixture is thick and glossy. Drizzle this over the layered dessert with a spoon, or transfer to a squeeze bottle and use that to drizzle.

Refrigerate for at least four hours, or until the crackers have softened completely. Garnish with additional berries.

NEW POST!!--- Peanut Butter Pudding Cookies by BruCrew

It has been  a LONG time since I have posted any recipes-- here is why:

1. I am pregnant--- the sight of anything food for 8 LONG weeks had been making me sick!!
2. That was pretty much the only reason...

Now that I am starting to feel better I thought I should post a couple things!

Peanut Butter Pudding Cookies

Ingredients

• 3/4 c. butter, softened
• 1/2 c. peanut butter
• 1/2 c. sugar
• 1/2 c. brown sugar
• 2 eggs
• 1 Tbsp. honey
• 1 tsp. vanilla
• 2 1/4 c. flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 small box vanilla pudding
• 1 c. chocolate chips
• 1 c. reeses pieces
• 1 c. dried banana chips, broken

Instructions

In a bowl combine all dry ingredients and set aside. In a large mixing bowl cream butter, peanut butter, and sugars until fluffy. Add the eggs, vanilla, and honey and beat again. Slowly add the dry ingredients, being careful not to over mix. Stir in the chocolate chips, reeses, and banana chips by hand.

Drop by tablespoon onto a baking sheet, leaving 2 inches in between each cookie. Bake at 350* for 10 minutes. Cool on pan for 3-4 minutes, then remove to a wire rack. Store in a tightly covered container. Makes about 36 cookies.

Caramel Praline Cheesecake by Homeade by Holman

Oh yes please! This looks so good and I love cheesecake! I'll have to make this one!

Caramel Praline Cheesecake

Crust:

1 package (about 10) graham crackers

1 T sugar

6 T unsalted butter, melter

Filling:

4 8 oz packages cream cheese, softened

1 1/2 cups sugar

1/4 cup all purpose flour

5 large eggs

2 cups sour cream (16 oz)

1/4 cup milk

1 T bourbon vanilla extract

Topping:

1 cup sugar

1/4 cup water

1 cup heavy whipping cream

1 T unsalted butter

1 tsp pure vanilla extract

10-12 pecan halves

Spray a 10-inch springform pan with baking spray and place on a double layer of aluminum foil big enough to fold up around the pan.  Wrap the overhanging foil around the sides of the pan to seal it.  

In a food processor, combine the graham crackers and sugar for the crust.  Pulse 5-6 times until fine and crumbled.  Add melted butter and pulse 2-3 more times until the mix begins to hold together slightly.  Pour mix into prepared pan and press into the bottom in an even layer.  Refrigerate for 30 minutes.

Preheat oven to 325 degrees.  Heat a few cups of water in a tea kettle or microwave in a large measuring cup.  In a large bowl, beat cream cheese and sugar for 3-5 minutes on medium speed until smooth.  Beat in flour and then eggs, one at a time, mixing on low speed just until combined.  Add sour cream, milk, and vanilla and mix to combine.  Pour mixture into crust.  Place the springform pan inside another larger pan (like an 11"x13" baking pan or a 12" cake pan) and pour the hot water around the outside of the springform pan to a depth of approximately 1" to form a water bath.

Bake for about 75 minutes, until the center appears dull.  The cake should still jiggle slightly in the center.  Remove springform pan from the water bath and transfer to a wire rack.  After about 10 minutes, run a knife around the edge of the pan to loosen and continue to cool about 1 hour.  Transfer to the refrigerator and chill at least 4 hours or overnight.

For the topping, stir together sugar and water in a heavy saucepan over medium heat.  Stir constantly with a wooden spoon until the sugar is melted.  Cook approximately 15 minutes more without stirring until golden brown.  Reduce heat to low and gradually add the heavy cream.  Cook and stir until the sugar is completely melted and smooth.  Using a candy thermometer, increase heat to medium and cook, stirring constantly until the temperature reaches 225 degrees.  Remove from the heat and add butter and vanilla.  Cool to room temperature.  Pour evenly over the cheesecake.  

In a small skillet, toast pecan halves over medium heat for a few minutes just until fragrant.  Press one pecan into each slice of the cheesecake or garnish as desired.

Oreo Peppermint Cookies by Inside BruCrew Life

These look delicious, and fun to make for a holiday party!

What you need:

1/2 c. butter, softened
1/2 c. brown sugar
1/4 c. sugar
1/2 tsp. baking powder
1 c. flour
1/4 c. dark cocoa powder
1 egg
2 c. oreo cookie chunks
1 c. peppermint patty pieces(the chocolate candies, not the actual patties)


What to do:

Preheat oven to 350* In a large bowl, beat butter until creamy. Beat in both sugars. Add the egg and beat again. Stir in the baking powder, cocoa powder, and flour. Add the oreo chunks and patty pieces and stir by hand to distribute. Do this gently so you don't break up the chunks of oreos more. Drop by rounded teaspoons onto ungreased cookie sheets. Bake for 8 minutes. Cool on wire racks. Store in an airtight container.

Chocolate Dipping Spoons by Simply Designing

What a great holiday idea! This would be fun to do with small children or as a gift for Christmas!

What you need:

-spoons (plastic)

- chocolate to melt

- candy, sprinkles, etc. for toppings

What to do:

- Dip spoon in melted chocolate and decorate! Simple!

Santa's Hat Brownie Dessert by Cleverly Inspired Blog

This is such a cute idea!!

Check out her blog to get the recipe!

http://cleverlyinspired.blogspot.com/2011/12/santas-hat-brownie-dessert.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+Cleverlyinspired+%28cleverlyinspired%29

Mint Chocolate Chunk Cookies by Cookin Cowgirl

These look delicious! Maybe for a cookie swap or a holiday party?

Mint Chocolate Chunk Cookies

      makes 32

1 1.5oz pouch Berry Crocker sugar cookie recipe

1/2 C butter, softened

8 drops green food coloring

1 egg

1 C Nestle After Eight mint chocolate thins, chopped

1/2 C semi sweet chocolate chips

Heat oven to 350 degrees. In a large bowl, combine cookie pouch, egg, butter and food coloring. Stir until combined. Stir in mint chunks and chocolate chips. Roll dough into balls and place on ungreased baking sheet.  Bake for 10 minutes and remove. 

Simple yet yummy!

Individual Apple Crisps by Cleverly Inspired

These are adorable and look so good! I will have to make a couple of these!

Individual Apple Crisps

Prep Time: 20 minutes Cook Time: 30-40 minutes Level: easy Servings: 8

Filling:

• 5 Granny Smith apples, peeled, cored, chopped small
• 1/4 cup finely chopped pecans
• 3 tablespoons all-purpose flour
• 1/2 cup brown sugar
• 2 tablespoons maple syrup
• 1 tablespoon lemon juice

Topping:

• 3/4 cup all-purpose flour
• 1/3 cup brown sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 6 tablespoons chilled butter, cut into pieces
• 1/4 cup coarsely chopped pecans

Preheat oven to 350 degrees Fahrenheit.

For the filling:

Mix all the ingredients together. Place into 7 to 8-ounce ramekins.

For the topping:

Mix the flour, brown sugar, cinnamon and salt in large bowl. Blend the butter into the mixture until it forms pea size lumps. Stir in pecans and sprinkle over filling.

Bake crisps for 35 to 40 minutes. Cool 10 minutes before serving.

Oatmeal Cranberry Chocolate Chip Cookies by My Blessed Life

These look delicious! I will have to put them on the list of Christmas cookies to make this year!

Oatmeal Cranberry Chocolate Chip Cookies

• 2/3 c butter, softened
• 2/3 cup raw sugar {You can use brown}
• 2 large eggs
• 1 1/2 c. oats {I used quick oats because it’s what I had}
• 1 1/2 c. flour {I used spelt flour}
• 1 t. baking soda
• 1/2 t. salt
• 1 c. dried cranberries
• 1 c. semi-sweet chocolate chips

Preheat oven to 375 degrees.  Beat butter and sugar together until light and fluffy then add eggs and mix well.  Combine oats, flour, baking soda and salt in a separate bowl then add to butter mixture in several additions. Mix well after each addition.

Stir in craisins and chocolate chips.  Create rounded cookie dough balls and place on ungreased cookie sheets. Bake for 10-12 minutes or until golden brown.

Cool on wire racks. Makes 2 1/2 dozen.

Peppermint Oreo Cookie Balls by Kraft Foods

These look perfect to make for a Christmas dessert!!

Peppermint Oreo Cookie Balls

What you need:

6 candy canes, finely chopped (about 1/3 cup), divided

1 pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened

1 pkg. (16.6 oz.) OREO Cookies, finely crushed

2 pkg.  (8 squares each) BAKER'S Semi-Sweet Chocolate, melted

RESERVE 1 Tbsp. chopped candy. Mix remaining candy with cream cheese and cookie crumbs until well blended.

SHAPE into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. Sprinkle with reserved candy.

REFRIGERATE 1 hour or until firm.

Grasshopper Brownie Bars by Love and Olive Oil

I used to love the Grasshopper Girls Scout cookies, these look so good!

Grasshopper Brownie Bars 

Makes 16 large brownies or 32 small brownies (halve recipe for an 8x8 pan).

INGREDIENTS:

For the brownie base:
3/4 cups flour
1/2 teaspoon salt
1 tablespoon dark unsweetened cocoa powder (like Valrhona)
5 ounces good quality dark chocolate (60 to 72%), coarsely chopped
1/2 cup (1 stick) butter, cut into 1 inch cubes
3/4 cups sugar
1/4 cup firmly packed light brown sugar
3 large eggs, at room temperature
1 teaspoons vanilla extract

For the buttercream:
3/4 cups sugar
2 tablespoons flour
3/4 cup milk
2 tablespoons heavy cream
1 1/2 sticks (3/4 cup) butter, softened but still cool, cut into small cubes
3 tablespoons creme de menthe
1 teaspoon peppermint extract

For the chocolate glaze:
6 ounces good-quality dark chocolate (60 to 72%), coarsely chopped
1 teaspoon light corn syrup
1/2 cup (1 stick) unsalted butter, softened, cut into cubes

DIRECTIONS:

To make the brownie base: Preheat the oven to 325 degrees F.

Butter the sides and bottom of a glass or light-colored metal 9-by-13-inch pan. Line the bottom with a sheet of parchment paper, and butter the parchment. In a medium bowl, whisk together the flour, the salt, and cocoa powder.

Configure a large size double boiler. Place the chocolate and the butter in the bowl of the double boiler and stir occasionally until the chocolate and butter are completely melted and combined. Turn off the heat, but keep the bowl over the water of the double boiler and add both sugars. Whisk the sugars until completely combined. Remove the bowl from the pan. The mixture should be at room temperature.

Add three eggs to the chocolate/butter mixture and whisk until just combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.

Sprinkle the flour/cocoa/salt mix over the chocolate. Using a spatula (do not use a whisk) fold the dry ingredients into the wet until there is just a trace amount of the flour/cocoa mix visible.

Pour the batter into the prepared pan, smooth the top with an offset spatula, and bake for approximately 12 to 15 minutes, rotating halfway through the baking time. The brownies should be just a tad underdone (not too gooey, but ideally, just 1 minute from being cooked through completely). A toothpick inserted into the brownies at an angle should contain a few loose crumbs. Remove the brownies from the oven and let cool completely while you make the creme de menthe filling.

To make the buttercream: In a medium heavy-bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally until mixture comes to a boil and has thickened, 5 to 7 minutes.

Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed until cool. Reduce the speed to low and add the butter and mix until thoroughly incorporated. Increase the speed to medium-high and beat until filling is light and fluffy.

Add the creme de menthe and peppermint extract and mix until combined. If the filling is too soft, chill slightly in the refrigerator and then mix again until it is the proper consistency.

If the filling is too firm, place the bowl over a pot of simmering water and re-mix to proper consistency. Spread the filling evenly across the top of the brownie layer and place the pan in the refrigerator, for a minimum of 45 minutes, while you make the chocolate glaze.

To make the chocolate glaze: In a large non-reactive metal bowl, combine the chocolate, corn syrup, and butter. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is completely smooth. Remove the bowl from the pan and stir vigorously for 1 minute to release excess heat.

Pour the mixture over the chilled creme de menthe layer and use an offset spatula to spread it into an even layer. Place the pan back in the refrigerator for 1 hour, or until the glaze hardens.

Remove the pan from the refrigerator, wait about 15 minutes for the glaze to soften slightly, and cut the bars with a warm knife. Cut into squares and serve immediately. ?Note: The bars can be stored in the refrigerated, tightly covered, for up to 4 days.

Itty Bitty Pumpkin Treats by Scissors and Spatulas

These are adorable and would be perfect for a Fall party!

Itty Bitty Pumpkin Treats

What you need:

1 box powdered sugar

1 small jar peanut butter

1/2 stick of butter

red & yellow food coloring

chocolate chips

What  to do:

1.Mix powdered sugar, peanut butter and softened butter in a bowl just until combined.

2. Mix red and yellow food coloring with 1/4 cup of water until you get the desired orange.

3.Add the food coloring, a little at a time, to the peanut butter mixture and mix well.

4.Roll the dough into small teaspoon size balls.

5.Use a toothpick to create criss-cross markings across the top of the balls.

6.Top each ball with a chocolate chip 

Pumpkin Crunch by Landee See Landee Do

This recipe looks so good! Love all of the new pumpkin recipes I keep finding!

Pumpkin Crunch

1 15oz. can pumpkin

1 12oz. can evaporated milk

1 1/2 C. sugar

3 eggs

1 1/2 t. cinnamon

Combine above ingredients and pour into greased 9x13 pan.

1 Yellow Cake Mix

1 C. melted butter

Sprinkle cake mix on top of pumpkin mixture and pour melted butter over top.

Bake at 350 for 1 hour and 10 minutes.

Pumpkin Chocolate Chip Cookies by Alicia

LOVE these!! I have had this recipe for so long and have made it every year around Fall time-- they are so good!

Pumpkin Chocolate Chip Cookies

What you need:

1 c. pumpkin

3/4 c. sugar

1/2 c. oil

1 egg

2 c. flour

2 tsp. baking powder

1 tsp. cinnamon

1/2 tsp. salt

1 tsp. milk

1 tsp. baking soda

1 c. chocolate chips (I usually use more!)

1 tsp. vanilla

What to do:

1. Preheat oven to 375 degrees

2. Dissolve baking soda in milk and set aside

3. In large bowl, mix pumpkin, sugar, oil and egg- stir

4. Add flour, baking powder, cinnamon, salt and baking soda- mix well

5. Stir in chocolate chips and vanilla

6. Spoon onto cookie sheet

7. Bake at 375 degrees for about 10-12 minutes

8. Enjoy!!

A Beautiful Mess Blog

I scouted out this blog today and I love it!! She has so many cute fashion ideas as well as decor and recipes!

Check out her Blog at:

http://abeautifulmess.typepad.com

Apple Pie by Alicia

I made my first Apple Pie yesterday and it turned out great!

Apple Pie

What you need:

- 1 box of Pillsbury Pie Crust (includes two pie crusts.. or you can make the crust from scratch if you have time!)

- 6 medium sized apples (skinned and cut into thin strips)

-  1 Tb.lemon juice

- 2 Tbs.flour

- 3/4 c.sugar

- 3/4 tsp.cinnamon

- 1/4 tsp.salt

- 1/8 tsp ground nutmeg

What to do:

1.Set oven to 425 degrees

2. Place one pie crust in pie pan (glass) and press into bottom with fingertips

3. In a large bowl, mix together apples, lemon, flour, sugar, cinnamon, salt and nutmeg

4. spoon mixture into pie crust

5. Top with second crust and press edges of two crusts together to seal.

6. Flute the edges of crust

7. Add slits to pie with knife

8. I added fork marks to crust for design, but you don't have to

Bake for 10 minutes and then take out to add foil pieces on top of crust so that it doesn't burn.. put back in oven for remaining time... about 40-45 min... check it often!

Let cool for atleast 1 hour

Enjoy!

Pumpkin Treats by I Heart Naptime

Love these pumpkin ideas! I will have to try some of these in the next couple months!

Pumpkin Oreo Cheesecake
by: Inside BruCrew Life
http://insidebrucrewlife.blogspot.com/2010/10/last-week-my-hubby-and-i-ate-at.html

Cinnamon Pumpkin Bread
by: Cheeky Kitchen
http://www.cheekykitchen.com/2011/09/cinnamon-pumpkin-bread.html

Pumpkin Chocolate Chip Bars
by: Bake at 350
http://bakeat350.blogspot.com/2009/11/pumpkin-chocolate-chip-bars.html

Pumpkin and Chocolate Cheesecake Bars
by: Sea Flower Studios
http://seaflowerstudios.wordpress.com/2010/10/08/pumpkin-and-chocolate-oh-my/

Dessert #8- Peach Cobbler Bars by Sophistimom

These look so delicious! I love peach cobbler!

Peach Cobbler Bars

1 cup (2 sticks or 224g) unsalted butter at room temperature

2 cups (380g) granulated sugar

1 teaspoon pure vanilla extract

1 teaspoon pure almond extract

4 eggs

3 cups (300g) unbleached all-purpose flour

3/4 teaspoon salt

for the filling:

6-7 peaches, peeled and thinly sliced

1/4 cup brown sugar

1/2 teaspoon cinnamon

for the glaze:

1 cup powdered sugar

2 tablespoons cream

1 teaspoon pure vanilla extract

1. Preheat oven to 350 degrees 180 degrees celsius). Grease a large cookie sheet (half sheet) with butter or nonstick spray. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar, until smooth and fluffy, about 2-3 minutes. Add in eggs, one at a time, incorporating well after each addition. Add in vanilla and almond extract. Slowly add flour and salt, and mix until just incorporated.

2. Spread three-fourths of the mixture into the prepared pan. Mix the peaches, brown sugar, and cinnamon in a medium sized bowl, and distribute evenly over the batter. Drop the rest of the batter by tablespoonfuls over the peaches, and bake for 25-30 minutes, or until the edges start to turn golden brown.

3. Whisk together the powdered sugar, and cream and drizzle half of the mixture over the warm bars. Allow to cool, cut into 3 inch squares, and drizzle over the remainder of the glaze.