Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts

Tuesday, March 15, 2016

A Luscious and Easy #Brownie #Family #Dessert via Karen Rose Smith


I'm a Mr. Food fan. So I bought a Sinful Sweets & Tasty Treats Mr. Food Test Kitchen cookbook and this easy, calorie filled, luscious dessert caught my eye.  Here is this simple recipe that's sooooo good for an inside dinner or an outside barbecue!



CANDY BAR BROWNIE TRIFLE

1 (19.8-ounce) package brownie mix for a 9x13 inch pan
1 (6serving size) package instant vanilla pudding and pie filling
3 cups milk (I use whole milk because I've found in this type of recipe it holds up better.)
3/4 cup creamy peanut butter
3-1/2 cups coarsely chopped assorted candy bars, with 1/2 cup reserved for garnish (I used a bag of Snicker minis and 1/2 bag of Milky Way minis)  RESERVE a 1/2 cup for garnish
1 16 oz. container frozen whipped topping, thawed

Prepare brownies according to package directions for a 9x13 inch baking dish; allow to cool completely.
In a large bowl, whisk pudding mix and milk until slightly thickened.  Whisk in peanut butter until thoroughly combined.  Refrigerate 10 minutes.

Break up brownies into 1 inch pieces and place half in bottom of a trifle bowl or large glass serving bowl.  Cover with half the pudding mixture, half the candy and half the whipped topping.  Repeat layers and garnish with reserved candy.

Cover and chill at least 2 hours before serving.

Enjoy!!!!





When Clare Thaddeus' sister was abducted, she was five and her family fell apart. Now, twenty-seven years later, there's a chance Lynnie could still be alive! Divorced parents, a rebellious daughter, and a devoted sister find their lives in turmoil once again. This time, will crisis tear them apart or will forgotten love knit them together once more?




















USA TODAY Bestselling Author Karen Rose Smith is an only child who delved into books at an early age. She learned about kindred spirits from Anne of Green Gables, solved mysteries with Nancy Drew and wished she could have been the rider on The Black Stallion. Yet even though she escaped often into story worlds, she had many aunts, uncles and cousins around her on weekends. Her sense of family and relationships began there. Maybe that's why families are a strong theme in her novels, whether mysteries or romances. Her 95th novel will be released in 2016.

Readers often ask her about her pastimes. She has herb, flowers and vegetable gardens that help her relax. In the winter, she cooks rather than gardens.  And year round she spends most of her time with her husband, as well as her four rescued cats who are her constant companions. They chase rainbows from sun catchers, reminding her life isn't all about work, awards and bestseller lists. Everyone needs that rainbow to chase.

Karen looks forward to interacting with readers. They can find her at the links below. 


*****************





******************









Sunday, May 31, 2015

Cream Puff Cake Sundae #Recipe by Karen Rose Smith




I've been making this dessert for years because it's a favorite and friends ask for it (particularly their kids) again and again.  It's especially good for picnics but delicious any time of year. With a homemade puff pastry base, peanut butter, cream cheese pudding and chocolate fudge topping, how can you go wrong?  I hope your family enjoys it too.

CREAM PUFF CAKE SUNDAE

1 cup water
1 stick margarine (1/2 cup)
1 cup flour
4 eggs

Bring the water and margarine to a low boil. Stir in the flour until it forms a ball. Remove from the heat.

COOL SLIGHTLY--about 10 minutes. If you don't let this mixture cool, your eggs will scramble in the dough!

Stir in the eggs one at a time after the batter mixture is slightly cool.

Slightly grease a 9 x 13 inch cake pan and spread the batter over it.
Bake at 450 degrees for 15 minutes, then at 350 degrees for 20 minutes.

COOL COMPLETELY.




FILLING
1/2 cup creamy peanut butter (melted in microwave--I do it 30 seconds at 1100 watts)

After base pastry is baked and COOLED, then dribble melted peanut butter over it and refrigerate while you make the rest of the filling.


2 (3.4 oz. boxes) vanilla instant pudding
3 cups whole milk  (If you use whole milk, the dessert shouldn't get watery if you serve it the next day.)
1 (8 oz.) package softened cream cheese
8 oz. Cool Whip
Hot fudge topping--I use Smuckers. (1/4-1/2 cup melted in microwave for 20-30 seconds--1100 watts--so it's easy to dribble.)

In a large mixer bowl, combine the pudding mix and milk until thickened.  Add the softened cream cheese until smooth. (If the cream cheese isn't soft enough, you might get little lumps. But it's still good!) Spread this over the COOLED puff pastry with the peanut butter layer. Top it all with 8 oz. of Cool Whip and refrigerate.  Melt hot fudge topping and drizzle it over the Cool Whip before serving! Feeds a bunch. 







USA TODAY Bestselling Author Karen Rose Smith is an only child who delved into books at an early age. She learned about kindred spirits from Anne of Green Gables, solved mysteries with Nancy Drew and wished she could have been the rider on The Black Stallion. Yet even though she escaped often into story worlds, she had many aunts, uncles and cousins around her on weekends. Her sense of family and relationships began there. Maybe that's why families are a strong theme in her novels, whether mysteries or romances. Her 87th novel will be released in 2015.

Readers often ask her about her pastimes. She has herb, flowers and vegetable gardens that help her relax. In the winter, she cooks rather than gardens. And year round she spends most of her time with her husband, as well as her four rescued cats who are her constant companions. They chase rainbows from sun catchers, reminding her life isn't all about work, awards and bestseller lists. Everyone needs that rainbow to chase.
Karen looks forward to interacting with readers. They can find her at the links below. 


***************





©2015 Karen Rose Smith



Saturday, April 4, 2015

Peanut Butter and Chocolate Trifle by Karen Rose Smith



I love to make trifles because they're so easy to do and so pretty to look at when company is coming to dinner. Put peanut butter and chocolate together in a trifle and you have a winning combination. There are several versions of this one floating around but I found this works best for me. I make this the night before so there's no last minute rush and the cookies soften. This delicious dessert can accompany any meal.

Peanut Butter Trifle

28-32 Peanut Butter Cookies (I use Nutter Butter.)
12 oz. whipped topping, I use Cool Whip
12 oz. bag of Peanut Butter Cup miniatures, chopped up  I like to use the small ones so there's more chocolate. Keep about two tablespoons separate to top the final layer.
1/2 cup creamy peanut butter, melted in microwave (30 seconds on 1100 watts)
1 box instant or cooked vanilla pudding, prepared ahead of time
1 tablespoon chocolate sprinkles

Line the bottom of an 8 inch round or square dish with peanut butter cookies.  I break them into pieces to fit the dish.  Drizzle half of the melted peanut butter on top of them.  For the next layer, spoon in half of the pudding.  On top of that, add half of the Cool Whip. Spread half of the chopped peanut butter cups on top of the Cool Whip.

For the second layer, layer cookies, melted peanut butter and pudding.  This time drop the rest of the peanut butter cups across the surface. Then top all of it with the rest of the whipped topping.  Spread a few remaining chopped peanut butter cups on top and then sprinkle the entire surface with the chocolate sprinkles.

Enjoy!!!

********************



USA TODAY Bestselling Author Karen Rose Smith is an only child who delved into books at an early age. She learned about kindred spirits from Anne of Green Gables, solved mysteries with Nancy Drew and wished she could have been the rider on The Black Stallion. Yet even though she escaped often into story worlds, she had many aunts, uncles and cousins around her on weekends. Her sense of family and relationships began there. Maybe that's why families are a strong theme in her novels, whether mysteries or romances. Her 87th novel will be released in 2015.

Readers often ask her about her pastimes. She has herb, flowers and vegetable gardens that help her relax. In the winter, she cooks rather than gardens. And year round she spends most of her time with her husband, as well as her four rescued cats who are her constant companions. They chase rainbows from sun catchers, reminding her life isn't all about work, awards and bestseller lists. Everyone needs that rainbow to chase.
Karen looks forward to interacting with readers. They can find her at the links below. 


***************





©2015 Karen Rose Smith







Sunday, October 26, 2014

Our Favorite Pecan #Pie by Karen Rose Smith

                                                                PECAN PIE

I bake pies every season.  There are a few I especially make around the holidays.  This is my guys' favorite--pecan pie.  Here is the recipe I usually use. It doesn't last long!

1 cup dark Karo syrup
3 eggs
1 cup sugar
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 1/2 cups pecans (six ounces) I use whole ones.
1 unbaked pie crust (deeper dish safer)
Preheat oven to 350 degrees

Stir syrup, eggs, sugar, melted butter and extract, using a spoon.  Stir in pecans. Pour into pie crust. Bake for 60-70 minutes at 350 degrees. Pie is done when center reaches 200 degrees.  I use a candy thermometer. Tap center of pie lightly. It should spring back when done. (While baking I use foil around the crust edge to prevent over browning.  For this pie, I removed it five minutes before I removed the pie from the oven. Cool for two hours and store in the refrigerator.

Enjoy!



Thursday, August 29, 2013

Oreo Icebox #Dessert

Oreo Icebox Dessert is one of our favorite summer desserts. It always gets high marks at picnics and gatherings.  And it's so easy to make.  The Oreos pictured above are the peanut butter filling stuffed ones. You can use those to make this treat even more delicious. What I like best is that I can make this dessert ahead of time.

30 Oreo cookies (after crumbled or crushed reserve 1 cup)
8 oz. cream cheese softened
2 cups confectioners sugar
2/3 cup peanut butter
1 cup milk
2 - 8 oz. containers of Cool Whip

In a 9 x 13 inch pan, spread crumbled cookies. In a mixing bowl blend softened cream cheese, peanut butter, half of confectioners sugar and half of milk.  Then add other half of confectioner's sugar and milk. Beat until smooth, then fold in containers of Cool Whip.  Pour over cookies, sprinkle about a cup of crumbs on top and freeze overnight!



IN TOUCH with KAREN ROSE SMITH ezine
Karen Rose Smith's romance website 
Karen Rose Smith's mystery website
Karen's Facebook Author Page