I wanna be Cap City's Peanut Butter Mousse Pie

peanut butter mousse pie with oreo crust and chocolate ganache

PEANUT BUTTER MOUSSE PIE
MOUSSE:
4 oz. cream cheese
1 c. powdered sugar
1/4 c. milk
3/4 c. peanut butter jiff
1 3/4 c. heavy cream
1 tbsp. vanilla
GANACHE
1/2 c. cream
4 oz. chocolate chips
MOUSSE: Cream the cream cheese with powdered sugar. Add milk and peanut butter. Whip and fold in the cream and vanilla.

1 2- to 3-ounce bittersweet or semisweet chocolate bar
1/3 cup whipping cream
1/2 of an 8-ounce package cream cheese, softened
2/3 cup creamy peanut butter (do not use natural peanut butter)
2 tablespoons milk
1/2 cup sifted powdered sugar
1/2 teaspoon vanilla

ons
1. For chocolate curls, with a vegetable peeler scrape along the edge of the chocolate bar to get small shavings; set aside.

2. In a chilled small mixing bowl beat whipping cream with chilled beaters of an electric mixer on low to medium speed until soft peaks form; set aside.

3. In a medium mixing bowl beat cream cheese, peanut butter, and milk with an electric mixer until combined. Beat in powdered sugar and vanilla until mixture is smooth. Gently fold in beaten whipped cream, half at a time, until mixture is smooth. fill pie. Cover and chill for 2 hours or up to 24 hours.

4

Chocolate Raspberry Tart

Last year when I posted this I somehow forgot to add the directions....here they are, just in time for berry season!!
It's super rich...we ate it with vanilla icecream and it was perfect!

Chocolate Raspberry Tart, serves 6-8

Chocolate Shortbread Crust:
2/3 cups AP flour
1/3 cup dark cocoa powder
1/2 cup powdered sugar
1/2 cup cold butter, cut into small pieces
1/2 tsp salt

Chocolate Ganache:
8oz chocolate
¾ cup cream
2 tsp vanilla
2 Tbs butter

12 oz Fresh Raspberries

Preheat the oven to 400 degrees. Prepare a tart pan with baking spray.

TART SHELL:

In a food processor, combine the flour, cocoa, sugar and salt and pulse to combine.

Add the butter and pulse it till it's a moist dough.

Press it firmly into a tart shell.

Bake dough about 12 min.

When the tart is pulled out, poke a few shallow hole to release steam and then press the dough down firmly with a spoon, (or the bottom of a measuring cup).

Stick tart back in oven and bake another 5 minutes.

Stick the shell in the freezer. (Preparing everything else will take about 10-15 minutes- enough to cool the shell).

While the shell is cooling, prepare the ganache.

GANACHE:

Put 8oz of chocolate pieces in a heat proof bowl.

In a small pot, combine the cream, and vanilla and bring to a simmer.

Pour this mixture over the chocolate and whisk until smooth.

Add the butter and whisk until smooth and glossy.

Pour the ganache into a cooled tart shell.

Let the tart sit about 10 minutes while the ganache sets up.

Line up the raspberries down the tart.

Slice and enjoy!

Pecan Pie

I am starting to test pie recipes in preparation for THanksgiving. This one is uber yummy!
You will want to start the crust well in advance (maybe even the day before) It needs to spend plenty of time in the fridge. You will definitely wand to measure out and chill your shortening the night before.


Makes enough for one 9-inch pie
Crust
1 1/4cups all-purpose flour, plus extra for rolling out the dough
1 tablespoon sugar
1/2 teaspoon salt
4 tablespoons vegetable shortening, cut into 1/4-inch pieces and chilled
6 tablespoons unsalted butter, cut into 1/4-inch pieces and chilled
3–4tablespoons ice water
INSTRUCTIONS
1. Process flour, sugar, and salt in food processor until combined. Add chilled shortening and pulse until coarsely ground. Add chilled butter and pulse until mixture resembles coarse crumbs. Transfer to large bowl.
2. Sprinkle 3 tablespoons water over flour mixture. Using rubber spatula, stir mixture until dough forms. If dough remains crumbly, add remaining 1 tablespoon water. Form dough into 4-inch disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days. (Dough can be frozen, wrapped tightly in plastic and aluminum foil, for up to 2 months. Thaw completely at room temperature before using.)
3. Let chilled dough soften slightly at room temperature, about 10 minutes. Working on lightly floured work surface, roll dough into 12-inch circle. Transfer dough to pie plate. Trim, fold, and crimp edges.
4.place in pie plate. Cover unbaked pie shell with plastic wrap and refrigerate 40 minutes.


Pecan pie filling
3 eggs
1 cup sugar
3/4 cup light corn syrup
2 Tbsp melted butter
2 tsp vanilla extract
1/4 tsp salt
1 cup pecan halves + some to decorate top if desired
2/3 cup pecans chopped


place pizza stone on bottom rack of oven. Preheat oven to 350 degrees for at least 30 mins.

For filling. Mix eggs and first 5 ingredients. stir in pecans. if desired decorate top of pie with extra pecan halves

place pie directly on hot pizza stone bake for 55 minutes.
Baking on hot pizza stone will help ensure that the bottom crust browns properly

remove pie from oven and cool on cooling rack until completely cool about 4 hrs( or if you are super impatient like i am, until it is mostly cool, and it will still be good a touch warmish)

Raspberry Pie Bars

We made these last week for Kelsey to take to a work potluck. The original recipe calls for blackberries, but the lady that sells the blackberries at the farmer's market forgot them last Saturday, so I picked up some raspberries from her instead.

Raspberry Pie Bars
adapted from Rebecca Rather, The Pastry Queen from pink-parsley.com

Crust and Topping

•3 cups all-purpose flour
•1 1/2 cups sugar
•1/4 tsp salt
•1 1/2 cups (3 sticks) unsalted butter, chilled

Fruit Filling

•4 large eggs
•2 cups sugar
•1 cup sour cream
•3/4 cup flour
•pinch salt
•zest of 1/2 lemon
•1 tsp almond extract
•2 (16-oz) packages frozen blackberries, thawed and drained (or raspberries or any berry)

To make the crust and topping, preheat the oven to 350 degrees. Grease a 9x13 inch baking pan.

Combine the flour, sugar, and salt in the bowl of a food processor. Pulse a few times to mix. Cut the butter into 1/2-inch cubes, and add to the flour mixture. Process until the butter is evenly distributed but the mixture is still crumbly, 30-60 seconds.

Reserve 1 1/2 cups of the mixture to use as the topping. Press the remaining mixture into the bottom of the pan, and bake 12-15 minutes. Cool for at least 10 minutes.

To make the filling, whisk the eggs in a large bowl, then add the sugar, sour cream, flour, salt, lemon zest, and almond extract. Gently fold in the berries and spoon the mixture over the crust. Sprinkle the remaining flour mixture evenly over the filling, and bake 45 to 55 minutes.

Cool at least 1 hour before cutting into bars, or scoop out of the pan to serve cobbler-style.

Chocolate Banoffee Tart

Another one made by Landon (from the Baker's Bible), it is fast becoming one of our VERY favorite desserts EVER!

Chocolate Banoffee Tart

9-in deep pie pan lined with chocolate pie crust
2 15-oz cans sweetened condensed milk
6 oz good-quality milk chocolate, chopped
2/3 c heavy cream
1 T corn syrup
2 T unsalted butter
3 ripe bananas

White Chocolate Whipped Cream
1 3/4 c whipping cream
6 oz good-quality white chocolate, grated
1/2 t vanilla extract
cocoa powder, for dusting

Puncture each of the cans of milk (prevents possible explosion while cooking). Put them in a medium saucepan and add enough water to cover. Bring to a boil then reduce the heat and simmer, covered, for about 2 hours. Be sure to top up with water. (Some milk may leak but this does not matter.) Carefully remove tins from water and cool.
in medium saucepan over a medium-low heat, combine until smooth and melted, stirring constantly. Pour into prepared crust and refrigerate until set, which should take about 1 hour.
Prepare white chocolate whipped cream. In a small saucepan over medium heat, bring 1/2 cup of cream to a boil. Remove from heat and stir in grated white chocolate all at once, stirring until completely smooth. Stir in vanilla essence. Strain into medium bowl and cool to room temperature.
Scrape condensed milk into bowl. Whisk thickened "toffee" until smooth. Immediately spread evenly over chocolate layer in the pie shell.
Slice the bananas thinly and arrange them in the overlapping concentric circles over the toffee layer in the tart case. In a medium bowl, whisk the remaining cream until stiff peaks form. Fold a spoonful into the white chocolate cream to lighten it, then fold in the remaining cream. Spoon over the banana layer and spread to the edge. Dust the top with cocoa if you like. Refrigerate until ready to serve.

Tarts

This recipe comes from my sister-in-law's family cookbook.
Tarts
1/2 c shortening
1/2 c butter, softened
1/2 c sugar
1 egg
1 t almond extract
2 1/4 c flour
Mix together: shortening, butter, sugar, egg, almond extract, and flour. Grease mini muffin tins. Pat dough into tins. Coat bottom and sides of tins. Place tins on cookie sheet to bake. Bake at 375* for 12 minutes. Cool. Filling: large pkg vanilla pudding 1 c milk 1 c sour cream 1/4 t almond extract pie filling or fresh fruit Combine vanilla pudding, milk, sour cream, and almond extract. Fill cooled tarts with filling. Top with your favorite pie filling or fresh fruit. Store in refrigerator. The pudding part of this recipe wasn't my favorite, next time I'd like to try it with the pudding recipe from the chocolate eclairs.

Chocolate Eclairs

This is the dessert we have as a family while we watch the Christmas Devotional together. It comes from Landon's kitchen bible, The Ultimate Southern Living Cookbook.


Chocolate Eclairs

1 recipe Cream Puff Paste
Pudding
Chocolate Frosting

Cream Puff Paste
1 c water
1/2 c butter or margarine
1 c all-purpose flour
1/8 t salt
4 large eggs
Combine water and butter in medium saucepan; bring to a boil. Add flour and salt all at once, stirring vigorously over medium-high heat until mixture leaves sides of pan and forms a smooth ball. Remove from heat, and cool 4-5 minutes.
Add eggs, one at a time, beating thoroughly with a wooden spoon after each addition; then beat until dough is smooth.

Pudding (we've tried it with boxed pudding as well, both are good)
1/3 c sugar
1 1/2 T cornstarch
1 1/2 c milk
1 large egg, beaten
1 T butter or margarine
1 t vanilla extract
Combine sugar and cornstarch in a heavy saucepan, stirring until blended. Gradually stir in milk, egg, and butter. Cook over medium heat until thickened and bubbly, stirring often. Cook 1 more minute. Remove from heat and stir in vanilla. Cool completely. Yield: 2 cups.

Chocolate Frosting
2 T butter or margarine
1/4 c milk
1/2 c (3oz) semisweet chocolate morsels
1 1/2-2 c sifted powdered sugar
Combine butter and milk in a heavy saucepan; cook over medium heat, stirring constantly, until butter melts. Remove from heat. Add chocolate morsels, and beat until smooth; cool.
Gradually stir in enough powdered sugar for spreading consistency. Yield: 1 cup.

Drop cream puff paste by level one-fourth cupfuls 2 inches apart onto ungreased baking sheets, shaping each portion into a 5- x 1.5-inch rectangle. Bake at 400* for 40 minutes or until golden and puffed. Cool away from drafts.
Cut top off each eclair; pull out and discard soft dough inside (we never do this step). Fill bottom halves with pudding; cover with top halves. Drizzle chocolate frosting over tops. Yield 8 servings.

Peppermint Meltaways

Recipe from Taste of Home (and yes, they really do melt in your mouth)

Ingredients

• 1 cup butter, softened
• 1/2 cup confectioners' sugar
• 1/2 teaspoon peppermint extract
• 1-1/4 cups all-purpose flour
• 1/2 cup cornstarch
• 
  FROSTING:
• 2 tablespoons butter, softened
• 1-1/2 cups confectioners' sugar
• 2 tablespoons milk
• 1/4 teaspoon peppermint extract
• 2 to 3 drops red food coloring, optional
• 1/2 cup crushed peppermint candies

Directions

• In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in extract. Combine flour and cornstarch; gradually add to creamed mixture and mix well.
• Shape into 1-in. balls (I used a small cookie scoop). Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool.
• In a small bowl, beat butter until fluffy. Add the confectioners’ sugar, milk, extract and food coloring if desired; beat until smooth. Spread over cooled cookies; sprinkle with crushed candies. Store in an airtight container. Yield: 3-1/2 dozen.

Chocolate Peanut Butter Cup Pudding Pie

1/4 c. creamy peanut butter

1 c. cold milk

1 small box Jello Chocolate INSTANT pudding

1 tub (8 oz) chocolate cool whip (this isn't sold everywhere. I used regular and it tasted fine)

1 Oreo premade pie crust

2 TBSP hot fudge

Place peanut butter in large bowl, gradually whisking in milk till well blended. Add dry pudding mix. Beat 2 minutes (mixture will be thick) Stir in 1/2 of the cool whip.

Spoon mixture into crust and top with the rest of the cool whip.

Refridgerate at least 3 hrs.

Drizzle hot fudge over pie before serving. Serves 8.

*I also drizzled melted peanut butter onto the pie.....melt it in microwave, spoon into plastic baggie, snip off a corner and use bag as dispenser.

Super easy and yummy!

Pecan Tassies

1 stick butter, room temp

3 0z pkg cream cheese, room temp

1 c. flour

1 egg

3/4 c. brown sugar

1 TBSP melted butter ( I used 1 1/2 TBSP)

2/3 c. coarsely chopped pecans

PASTRY:

beat cream cheese and butter till combined. Stir in flour just until incorporated. Press a rounded tsp size into bottom and up the sides of an UNGREASED (24 ct.) mini muffin pan. *Dip fingers in flour so they don't stick to pastry.

FILLING:

beat egg, brown sugar, and melted butter until combined. Stir in chopped pecans. Spoon 1 heaping tsp of mixture into each pastry cup (*do not over fill...if the filling cooks onto the pan they are hard to remove*).

BAKE @ 325 degrees for 25-30 minutes or till pastry is golden and filling is puffed. Cool 5 min or so in pan, then transfer to wire rack to finish cooling. I slid a knife between the pastry and pan to help loosen and they popped right out.

These appear crumbly on top, but the centers are gooey and yummy!!

Apple pie

Double Pie crust
2/3 plus 2 Tbsp chilled shortening
2 cups flour
1/2 tsp salt
4-3 Tbsp ice water
cut shortening into salt and flour. Sprinkle with ice water ant mix until dough forms
divide into two balls and chill for at least 15 mins
roll out and top and bottom crusts


Filling
6 cups peeled, cored and sliced apples
use combination of Jonathon, granny smith and honey crisp use more than one kind
1 Tbsp lemon juice
2 Tbsp flour
1/2 cup white sugar
1/2 cup brown sugar
1/2 tsp cinnamon
1/2 tsp nutmeg
Combine in large bowl. press into pie plate that has been lined with bottom crust
tot with 2 Tbsp butter thinly sliced
Top with second pie dough. Tuck top into bottom and pinch together to seal.

Cut slits to vent steam
brush top with one egg yolk mixed with 1/8 tsp cinnamon and 2 tsp sugar. Cover edges of pie crust with foil.

Bake in oven preheated to 450 for 15 mins
reduce heat to 350 and bake an additional 40 mins

Pumpkin Cheesecake

I got this recipe from Noelle Bastian a few years ago. The original recipe makes bars, but we do it in the cheesecake pan and like it a little better...

Crust:

20 chocolate graham crackers

2T sugar

4T butter, melted

Filling:

2 pkgs cream cheese

1c sugar

1c canned pumpkin puree

3 large eggs

3T flour

1t pumpkin pie spice

1/2t salt

4 oz chocolate, chopped

Preheat oven to 350.

Blend cookies with sugar until finely ground (1c crumbs). Add butter, pulse til moistened.

(If you do this in the Blendtec, it takes 3 whole seconds, it's incredible!)

Transfer crumb mixture to pan, press into bottom. Bake til fragrant and slightly firm (12-15 min). Cool.

Place cream cheese in food processor, blend til smooth. Add sugar, pumpkin puree, eggs, flour, spice, and salt.

Melt chocolate 30 seconds at a time in microwave. Add 1 c pumpkin mixture, stir to combine.

Pour remaining mixture into spring form pan. Drop dollops of chocolate onto pumpkin mixture, swirl. Bake til set, but jiggles slightly (about 40-50 min).

Cool, cover and chill til firm (about 2 hours).

Pumpkin Crunch Cake

1 15 oz can pumpkin puree

1 12 oz can evaporated milk

4 eggs

1 1/2 c white sugar

2 t pumpkin pie spice

1 t salt

1 pkg yellow cake mix

1 cup chopped pecans (optional, yuck!)

1 c margarine, melted

1 8 oz container whipped topping

Preheat oven to 350. Lightly grease one 9x13 in baking pan.

In large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well and spread into prepared pan.

Sprinkle cake mix over top of pumpkin mixture and pat down. Sprinkle chopped pecans evenly over cake mix, then drizzle with melted margarine.

Bake for 60-80 min, or until done. Top with whipped topping when ready to serve.

Fresh Peach and Cream Cheese Pie

I'm intimidated by pie crusts...so when I saw this had a graham cracker crust I was all over it! :)

I found the recipe here:

www.jamiecooksitup.blogspot.com Time: 1 hour + 1 hour chilling time Yield: 2 pies Peach Topping: 1/2 C water 3 T cornstarch 2 large peaches, peeled and smashed up 1 C sugar 1/2 t almond extract 2 T butter 8 peaches, peeled and sliced Crust: 3 C graham cracker crumbs (about 2 packages) 7 T butter, melted 1/2 C sugar 1/8 t cinnamon dash salt Filling: 2 8 oz packages cream cheese, softened 1 16 oz cool whip 2 C powdered sugar 2 t vanilla dash salt PEACH TOPPING 1. Place your cornstarch into a small bowl. Pour the 1/2 C water over the top and stir it around until it's all combined. 2. In a separate bowl smash up the 2 peaches. 3. Put your smashed peaches, sugar, almond extract, butter and cornstarch mixture into a medium sized sauce pan. Stir it all up. 4. Heat up the mixture over medium high. Let it come to a boil while you stir it. Let it cook for about 2 minutes or until it's nice and thick. Set it aside to cool. Give your self a high five. CRUST 1. Put all crust ingredients in a medium sized bowl. Stir them around until well combined. 2. Divide the mixture in half. Press each half into a 9 inch pie tin. I like to use a measuring cup to press it in. FILLING 1. With electric beaters (or with your stand mixer) beat the cream cheese until smooth. 2. Add the sugar, vanilla, dash of salt, and beat until nice and smooth....again with the smooth. 3. Add your cool whip....and get the old girl rolling. Blend it up until it's fluffy-ish. Wow. That's technical. 4. Put half of the filling into each crust. Spread it out evenly with a knife. 5. Add the rest of your fresh peaches to the your cooled topping glaze. Stir until combined and pour over the top of each pie. Wrap each pie with plastic wrap and let it chill out in the fridge for at least an hour. *I only made one pie...the recipe was very simple to 1/2* *I will make this again, but next time I'll make some homemade whipping cream to substitute for the cool whip...It's my opinion, but I think homemade flavor is better than cool whip!

Reese's Peanut Butter Cheesecake Bars

7 whole graham crackers, or ½ cup graham cracker crumbs

6 tablespoons (3/4 stick) unsalted butter, melted and cooled

3 tablespoons brown sugar

2 tablespoons all-purpose flour

⅛ teaspoon salt

2 packages (8 oz. each) cream cheese, softened

⅔ cup granulated sugar

2 whole large eggs

¼ cups sour cream

1 teaspoon vanilla extract;

12 whole (0.75 oz each) Reese's Peanut Butter Cups

2 ounces bittersweet chocolate, chopped

1. Preheat oven to 325 degrees Farenheit.

2. Prepare an 8-inch square baking pan by lining the pan with aluminum foil, leaving 3-4 inches of foil draping over the sides of the pan.

3. For the crust, place graham crackers into the bowl of a food processor and pulse until the crackers form fine crumbs, about 30 seconds (skip this step if you have crumbs).

4. To the crumbs, add butter, brown sugar, flour, and salt. Pulse until the ingredients are fully combined. Using the bottom of a measuring cup or your fingers, press the crumbs into the bottom of the prepared pan.

5. Bake until the crust is beginning to brown, about 12 to 15 minutes. Let the crust cool on a cooling rack for about 30 minutes.

6. For the filling, in a large bowl, beat the cream cheese until it is very smooth, about 3 minutes. Scrape the beaters and sides of bowl frequently.

7. Gradually beat in granulated sugar until the mixture is combined, about 1 minute. Beat in eggs, one a time, making sure that each is fully incorporated.

8. Beat in sour cream and vanilla extract until fully combined, about 30 seconds.

9. Unwrap and cut 9 Reese’s peanut butter cups (0.75 ounce each) into 6 pieces. Gently fold into the cream cheese mixture. Scrape the cream cheese mixture into the baking pan, over the top of the cooled crust. Spread evenly.

10. Bake (still at 325) until the edges are set but the middle still jiggles slightly when the pan is shaken slightly, about 35 to 40 minutes, rotating the pan halfway through baking.

11. Place the pan on a cooling rack and allow the bars to cool for 2 hours. Cover with aluminum foil and refrigerate for at least 3 hours, and up to 24 hours.

12. Using the overhanging foil, lift the bars from the pan. Gently remove the foil and cut into 16 bars.

13. Place bittersweet chocolate in a small bowl. Microwave on 50% power until melted, stirring every 15 seconds.

14. Drizzle the chocolate over the bars, top each with a small chunk of a Reese’s peanut butter cup and serve!

(NON) Fried Icecream

I made this for Cinco de Mayo and it was so yummy!

I got the recipe at our ward cooking group last month from Julia M.

2 c. Rice Crispies cereal

1 c. chopped nuts (I used pecans, but walnuts would be good too)

1 c. flaked coconut

1 c. brown sugar, packed

1/2 c. butter (=1 cube), melted

1/2 gallon vanilla icecream

Take icecream out of freezer to let soften a bit

Mix first five ingredients in saucepan (make sure butter is already melted) and cook on Med-Low heat.

Stir frequently and cook only until brown sugar is melted. *Be careful not to let it burn*

Pour 1/2 of the mixture into the bottom of a 9x13 pan

Cover with Icecream...I think the easiest (non-messy) way to get it into the pan is making sure you buy it in a cardboard container; cut the sides of the container and then slice the icrecream (about 2 inches or so) and lay it into the pan. That way it's already flat and there's not much smoothing to do!

Lay rest of mixture on top of icecream and freeze.

Drizzle with chocolate or caramel sauce before serving.

*The next time I make this I think I will 1 1/2x the crunchy mixture for more flavor. AND I will also add some cinnamon to the mix;I think that would be yummy since most fried icecreams have it!

Enjoy!

Chocolate Mini Cheesecakes

Ingredients:

1 1/2 cups vanilla wafer crumbs

6 tablespoons melted butter

6 tablespoons powdered sugar

6 tablespoons Hershey’s cocoa

1/2 cup Hershey’s cocoa

1/4 cup butter or margarine, melted

3 (8 oz.) packages cream cheese

14 oz. sweetened condensed milk

3 eggs

2 teaspoons vanilla extract

2 cups semi sweet chocolate chips

1 cup whipping cream

1 teaspoon vanilla

1 pint fresh raspberries

Directions:

1. Preheat oven to 300 degrees F. Paper-line or spray with cooking spray 24 muffin cups.
2. Stir together vanilla wafer crumbs, butter, sugar, and 6 tablespoons cocoa to make crust. Press 1 heaping tablespoonful of crumbs into bottom of each cup.
3. Stir together 1/2 cup cocoa and melted butter. Beat cream cheese until fluffy; then beat cream cheese into cocoa and butter mixture.

4. Gradually mix in sweetened condensed milk; mix in eggs and vanilla and spoon into cups. Bake 35 minutes or until set. Cool.
5. Melt chocolate chips with whipping cream and vanilla. Stir until smooth. Spread over cooled cheesecakes and top with a raspberry (if desired).

6. Refrigerate until set, and enjoy!!

*This makes about 24 cupcake-size cheesecakes.

Cocconut mango sticky rice

1 cup Thai Sweet Rice or Jasmine rice
1 3/4 cups water
1-2 ripe mangos, cut into bite-size pieces
1/4 cup brown sugar )
1 can coconut milk
1/4 tsp.
1 tsp. vanilla
2 tsp. cornstarch or arrowroot powder dissolved in 2 Tbsp. water

Cover rice with cool water and soak for 20-60 mins
Steam rice.
In small sauce pan add all ingredients except rice and cornstarch mixture.
Bring to a gentle boil, Turn the heat down to medium-low
Allow to simmer for 5 minutes,Add cornstarch (dissolved in the water) to the sauce and stir to thicken it slightly. As it thickens, turn down heat to low. When thickened, remove from heat. add steamed rice and simmer for 5 more mins.
Add the mango pieces and gently stir until everything is warmed through. Portion out into serving bowls.

Brownie Trifle

1 boxed Brownie mix (bake and break into 1 inch squares/pieces)

3 Heath Bars in bits

2 boxes white chocolate instant pudding

1 3/4 c. milk

1 8oz. tub Cool Whip

fresh strawberries (sliced) or fresh raspberries

Mix pudding and milk then add Cool Whip.

Layer in trifle bowl (or clear glass bowl): brownies, pudding, heath bar, strawberries

Refridgerate till eating! This looks much prettier in a trifle bowl!

Key Lime Cupcakes

This lady was on Good Things Utah over the summer and made these amazing cupcakes. So far we've only made the Key Lime, but can't wait to try the Pink Lemonade.

Ingredients:

1 box white cake mix
3 eggs
1 c. half and half
6 T. key lime juice
1 c. sweetened condensed milk
1 recipe whipped cream (recipe below)
4 T. grated lime peel ( 3 limes)

Method:

Mix together cake mix, eggs, half and half, and 3 tablespoons key lime juice. Pour 1 -2 tablespoons batter into each paper liner. In a separate bowl, mix sweetened condensed milk and the rest of the lime juice. Evenly divide lime milk into batter-filled cups. Top with remaining batter and fill ¾ full.
Bake at 350 degrees for 15 -18 minutes or until cake springs back when touched lightly. Remove from oven and cool completely on a wire rack.

Whipped Cream

Ingredients:
2 c. heavy whipping cream
¼ - ½ c. powdered sugar
Method:
Pour cream into large mixing bowl and start mixing at low speed. Gradually increase speed until cream thickens and soft peaks form.
Turn off mixer and add sugar. Start slowly again - no messes today? Beat until stiff peaks form.
The stiffer the cream, the easier it is to frost the cupcakes. Keep refrigerated.
Frost with whipped cream and garnish with grated lime peel. (We just mixed the lime peel in with the whipped cream and added a little extra lime flavor too!)


Pink Lemonade
Ingredients:

1 box white cake mix
1/3 c. pink lemonade concentrate
½ c. buttermilk
3 eggs
2 - 3 drops red food coloring

Method:

Mix together all ingredients until smooth. Pour batter into paper liners and fill ¾ full. Bake 15 - 18 minutes at 350 degrees or until cake springs back when lightly touched. Cool completely before frosting.

Pink lemonade Cream Frosting
Ingredients:
8 T. butter, room temperature
3 ¾ c. powdered sugar, sifted
3 - 4 T. milk or cream
1 - 2 drops red food coloring
2 t. lemon extract
Method:
Place butter in a large mixing bowl. Beat until light and fluffy, about 30 seconds. Stop the mixer before adding the sugar to avoid a large mess. Add sugar, 3 tablespoons milk or cream, food coloring, and lemon extract. Beat frosting starting on slow speed and increasing your speed until frosting is nice and creamy. Add up to 1 more tablespoon of milk or cream if frosting is too thick.
Mix together all ingredients until smooth. Pour batter into paper liners and fill ¾ full. Bake 15 - 18 minutes at 350 degrees or until cake springs back when lightly touched. Cool completely before frosting.