Growing up we made this dessert for a lot of family gatherings. I can't remember who originally gave the recipe to Mom, but it was in the early 80's. It was SO good that it's "Better than Robert Redford!" We usually just refer to it as Robert Redford. I've gotten some pretty funny looks when I've talked about it outside our family ;) This is a great make-ahead dessert.
Crust:
1 c. flour (or 2 c graham cracker crumbs)
1 stick butter or margarine
1/2 c chopped walnuts
Melt butter, stir in flour and nuts. Spread in bottom of a 9x13 pan and bake at 350 degrees for 10-12 mins. Cool completely.
Next Layer:
1 c. powdered sugar
1 8oz package cream cheese, softened
8 oz Cool Whip or whipped cream
Beat cream cheese until smooth; add powdered sugar and cool whip/whipped cream. Spread over cooled crust.
Final Layers:
1 large package instant chocolate pudding
1 large package instant vanilla pudding
*pudding flavors can be changed
Milk
Prepare one box of pudding per the directions. Spread over cream cheese layer. Chill for 5 mins in fridge. Prepare second box of pudding per box directions and spread over first pudding layer. Chill for 10-15 mins in fridge until firmly set. Spread 8 oz Cool Whip or whipped cream as the final layer. Chill for another 10-15 mins and then serve and enjoy!
Showing posts with label chocolate. Show all posts
Showing posts with label chocolate. Show all posts
Monday, April 7, 2014
Monday, February 25, 2013
Oreo Delight
I made this back around Christmas time and it was quick, easy, and delicious. My home teachers gave it two thumbs up!
1 package white chocolate chips
16 Oreo cookies (about one row in a package)
crushed candy cane/peppermint-optional
Line a cookie sheet with nonstick foil or parchment.
Coarsely crumble cookies (each cookie into about 3-4 pieces-big chunks are good).
In a microwave safe bowl, heat the white chocolate chips, stirring every 20-30 seconds until melted.
Add Oreo chunks, stir together. Pour onto cookie sheet and spread out.
If desired, sprinkle with finely crushed Oreo (if you want to hide the grey chocolate) or a few sprinkles of crushed peppermint (don't go overboard or it will overpower the Oreo).
Let cool. Break into chunks. (It make break more easily if you do it before it's completely hardened.)
Friday, May 4, 2012
Flourless Fudge Cookies
This recipe is adapted from one off the King Arthur Flour website. The cookies are crispy on the outside with chewy gooey centers.
2 1/4 cups powdered sugar
1/4 tsp salt
1 cup cocoa powder
3 large egg whites
2 teaspoons vanilla
1. Preheat oven to 350'F. Lightly grease two baking sheets. Or line with parchment, and grease the parchment.
2. With the mixer on low, mix together all of the ingredients till smooth. (It will look like there's not enough liquid, but keep mixing. You can use a higher speed once the powder is all absorbed.) Scrape the bottom and sides of the bowl, and stir again till smooth.
3. Drop the soft, batter-like dough onto the prepared baking sheets in balls a little smaller than 1". (The dough is very gooey. I used the traditional two spoons instead of my cookie scoop.)
4. Bake cookies for 8 minutes. They should spread, become somewhat shiny, and develop faintly crackly tops.
5. Remove the cookies from the oven, and allow them to cool right on the pan.
Yield: approx 40 cookies
*You can make larger cookies, just cook them 10 minutes instead.
*For GF, use GF vanilla.
[Serving size: 2 cookies, Cal:80, Total fat: 3g, Chol: 0mg, Sodium: 47mg, Carb: 18g, Dietary Fiber: 1g, Sugars: 17g, Protein: 1g]
2 1/4 cups powdered sugar
1/4 tsp salt
1 cup cocoa powder
3 large egg whites
2 teaspoons vanilla
1. Preheat oven to 350'F. Lightly grease two baking sheets. Or line with parchment, and grease the parchment.
2. With the mixer on low, mix together all of the ingredients till smooth. (It will look like there's not enough liquid, but keep mixing. You can use a higher speed once the powder is all absorbed.) Scrape the bottom and sides of the bowl, and stir again till smooth.
3. Drop the soft, batter-like dough onto the prepared baking sheets in balls a little smaller than 1". (The dough is very gooey. I used the traditional two spoons instead of my cookie scoop.)
4. Bake cookies for 8 minutes. They should spread, become somewhat shiny, and develop faintly crackly tops.
5. Remove the cookies from the oven, and allow them to cool right on the pan.
Yield: approx 40 cookies
*You can make larger cookies, just cook them 10 minutes instead.
*For GF, use GF vanilla.
[Serving size: 2 cookies, Cal:80, Total fat: 3g, Chol: 0mg, Sodium: 47mg, Carb: 18g, Dietary Fiber: 1g, Sugars: 17g, Protein: 1g]
Wednesday, April 4, 2012
Homemade Hot Fudge Sauce
This is more of a dark chocolate fudge sauce, but you could make it more milk chocolate by using different chocolate.
2 C brown sugar
1/2 C corn syrup
1 C heavy cream
1/2 tsp salt
6 ounces bittersweet or semi sweet chocolate, chopped**
2 Tablespoons unsalted butter, softened
1 tsp vanilla
Candy Thermometer or instant read therm that goes up to 300 degrees
In a heavy bottomed sauce pan - preferably non-reactive - combine sugar, corn syrup, cream and salt. Stir over low heat until the sugar is dissolved, about 5 mins. Bring to a boil, and boil for 1 minute. Try to keep the sides cleaned off (don't want mixture to burn or crystallize. You can wipe down with wet paper towel or pastry brush if necessary.) Remove from heat. Stir in chocolate until completely melted. Clean off sides again. Set pan on burner again and over medium heat, cook the mixture without stirring until it reaches 238 degrees or the soft ball stage. Remove from the heat. Add but DO NOT stir in butter and vanilla. Set pan on cooling rack or place in bowl with ice-water and cool till 110 degrees. When it is cool, stir the fudge sauce in the pan with a wooden spoon until it begins to loose it's glossy sheen. Approx 5-10 mins. Eat and enjoy! Can be stored in airtight container in fridge for up to 1 month.
**I used unsweetened cocoa to make mine. I followed the conversion instructions on the container and mixed with the oil and let sit about 15 mins before combining everything.
2 C brown sugar
1/2 C corn syrup
1 C heavy cream
1/2 tsp salt
6 ounces bittersweet or semi sweet chocolate, chopped**
2 Tablespoons unsalted butter, softened
1 tsp vanilla
Candy Thermometer or instant read therm that goes up to 300 degrees
In a heavy bottomed sauce pan - preferably non-reactive - combine sugar, corn syrup, cream and salt. Stir over low heat until the sugar is dissolved, about 5 mins. Bring to a boil, and boil for 1 minute. Try to keep the sides cleaned off (don't want mixture to burn or crystallize. You can wipe down with wet paper towel or pastry brush if necessary.) Remove from heat. Stir in chocolate until completely melted. Clean off sides again. Set pan on burner again and over medium heat, cook the mixture without stirring until it reaches 238 degrees or the soft ball stage. Remove from the heat. Add but DO NOT stir in butter and vanilla. Set pan on cooling rack or place in bowl with ice-water and cool till 110 degrees. When it is cool, stir the fudge sauce in the pan with a wooden spoon until it begins to loose it's glossy sheen. Approx 5-10 mins. Eat and enjoy! Can be stored in airtight container in fridge for up to 1 month.
**I used unsweetened cocoa to make mine. I followed the conversion instructions on the container and mixed with the oil and let sit about 15 mins before combining everything.
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