Easy Ice Cream Dessert

3 quarts ice cream (favorite varieties are cookies and cream OR chocolate and peanut butter)

40+ Oreo cookies (3 sleeves, or one box plus some more) (OR Nutter Butters!)

5 Tbs melted butter

12 oz. jar hot fudge sauce

optional: melted peanut butter!

Mash up all the Oreos, then measure three cups of crumbs into a bowl and stir in melted butter until the crumbs are evenly moistened.  Press the crumbs into the bottom of a 9 x 13 pan (make sure it's a LARGE 9 x 13 pan, not a "not quite that size" pan) and place in the freezer for 20-30 minutes.  While it's setting, take the ice cream out of the freezer so it will soften and be easier to handle.  

After 20 minutes, scoop half the ice cream into the pan and spread around evenly.  It doesn't have to be pretty!  Warm the hot fudge sauce (don't let it get hot, just gooey) and spread around in an even layer (you can add softened peanut butter to this layer, too, if desired!).  Sprinkle about 3/4 c of the Oreo crumbs over the fudge, then scoop the rest of the ice cream on top and spread.  Top with the remaining Oreo crumbs, cover with aluminum foil or plastic wrap, and put everything back into the freezer to set.

If it's had time to hard-set before serving (this will keep in the freezer for up to two months), you might want to take it out 20 minutes before serving so it's easier to cut and serve.  

From Mel's Kitchen Cafe

Overnight Creme Brûlée French Toast Bake

6 Tbs butter

3/4 c packed brown sugar (light or dark brown)

2 Tbs maple syrup (real or pancake; or corn syrup)

6 to 8 1-inch thick slices French bread, cut into 3/4-inch cubes (not the crusts)

4 large eggs

1 c half-and-half

1 Tbs vanilla extract

1/4 tsp salt

Sweetened whipped (+ fresh strawberries or raspberries as desired)

Add butter, brown sugar, and maple syrup to a microwave-safe bowl and microwave for 1-2 minutes, until the sugar is dissolved.  Stir to combine.  

Lightly grease a 9X13 inch pan with cooking spray.

Spread the brown sugar mixture in the bottom of the pan and arrange the bread cubes in a single layer over the top.

In a bowl or liquid measuring cup, whisk together the eggs, half-and-half, vanilla and salt.  Pour the mixture evenly over the bread cubes.  Cover the pan and refrigerate overnight (8 to 10 hours).

Remove the pan, uncover, and place in the cold oven.  Preheat the oven to 350℉.  Once the oven reaches temperature, bake for 30-35 minutes, until the bread is golden and the caramelly syrup is bubbling (alternately, you can bake for 20 minutes and then, using a large, flat spatula, flip the bread pieces and bake for another 10-15 minutes).

Serve warm with sweetened whipped cream and fresh berries.

From Mel's Kitchen Cafe

Red Velvet Pancakes

Pancakes:

2 1/3 c flour

3 Tbs cocoa powder

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 c milk

2 Tbs white vinegar

1/2 c sugar

2 large eggs

1 1/2 Tbs red food coloring

2 tsp vanilla extract

1/3 c butter, melted 

Cream Cheese Glaze:

8 oz. cream cheese softened

8 Tbs butter, softened

2 1/2 c powdered sugar

1/3 c milk, plus more if desired

3/4 tsp vanilla extract

Preheat an electric, non-stick griddle to 350℉.  

Prepare glaze by blending together cream cheese and butter in an electric mixer until well combined and fluffy (about 2 minutes).  Add in remaining ingredients and mix about 1 minute until well combined, adding additional milk to thin if desired.  Set aside (or store in an airtight container in the refrigerator) until ready to use.

In a mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt, set aside.  Measure out milk into a liquid measuring cup and whisk in vinegar.  Allow to rest for two minutes.

Pour milk mixture into a separate large mixing bowl and add in sugar, eggs, red food coloring, vanilla, and melted butter.  Whisk until well combined.  While whisking, slowly add in dry ingredients and mix until just combined.

Butter griddle if necessary, and pour out 1/2 c batter (for LARGE pancakes!) out onto hot griddle.  Cook until bubbles begin to appear on the top surface of the pancakes then flip and cook opposite side until pancake is cooked through.  Serve warm with cream cheese glaze!

From Cooking Classy

Levain Cookies Double Chocolate Knock Offs

1 c cold butter, cut into small cubes

1 c brown sugar

1/2 c sugar

2 eggs

1/2 dark baking cocoa

1 cup cake flour (or sifted reg. flour)

1.5 c all-purpose flour

1 tsp cornstarch

3/4 tsp baking soda

1/2 tsp salt

1 1/3 c semisweet chocolate chips

Preheat oven to 410℉.  In a large bowl, cream together cold butter and sugars until light and fluffy, about 4 minutes. Add eggs one at a time, mixing well after each addition.  Add cocoa, flours, cornstarch, baking soda, and salt and stir until combined.  Stir in semisweet chocolate chips.

Chill dough for 15 minutes.

Separate dough into large balls and place on lightly colored cookie sheet.  (You can lightly press on the dough to smooth it out, but this doesn't seem to be necessary.)  Each cookie should weight between 4.5-6 ounces.  4-6 cookies will fit on one cookie sheet, the dough will make 8-12 cookies total.  

Bake 11 minutes, or until golden brown on the top.  Let them rest for at least 10-15 minutes to set.

From ModernHoney.com

Chocolate Cream Pie

Graham Cracker Crust

1.5 c graham cracker crumbs (about 13 rectangles)

1 Tbs brown sugar

6 Tbs melted butter

 

Pudding Layer

3 Tbs cocoa powder

3/4 c brown sugar

1/3 corn starch

1/4 tsp salt

3 c milk

1 c semisweet chocolate chips

1 tsp vanilla extract

3 ounces cream cheese, softened

2/3 c heavy whipping cream

1/4 c powdered sugar

Whipped Cream Topping

1.5 c heavy whipping cream

1/4 c powdered sugar

Optional Garnishes

Chocolate curls, sprinkled toffee bits, dusting of cocoa powder, etc.

For the crust, preheat the oven to 350℉. Combine the graham cracker crumbs and sugar in a bowl.  Stir in the melted butter until evenly mixed.  Press the mixture in the bottom and up the sides of a 9-inch pie plate.  Bake the crust for 8 minutes.  Remove and let cool completely.  Cover with saran wrap until ready to use (this can be made several days in advance if kept well-covered).

For the pudding layer, in a medium saucepan, whisk together the cocoa powder, brown sugar, cornstarch and salt.  Add the milk and whisk to combine.  Stir in the chocolate chips.

Bring the mixture to a simmer over medium heat, stirring constantly.  Continue to whisk as the mixture comes to a oil and large bubbles break across the surface and the mixture has thickened.

Remove from the heat and stir in the vanilla extract.  Scrape the pudding into a bowl and cover with plastic wrap, pressed directly on the surface.  Refrigerate until chilled and set up (2-3 hours).

In a blender or an electric stand mixer, whip the 3 ounces of cream cheese together with the cream and powdered sugar together until thick and creamy.  Using a rubber spatula, gently fold this mixture into the chilled chocolate pudding until combined.

Evenly spread the pudding mixture into the prepared graham cracker crust.  At this point, this can be refrigerated for 1-2 days (the crust will get slightly soft, but whatever) or go ahead and top with the whipped cream mixture and refrigerate for an hour (up to 4 hours) before serving.

For the whipped cream layer, whip the 1.5 c heavy cream and the 1/4 c powdered sugar together until soft peaks form.  Gently spread the whipped cream over the top of the pie and garnish with chocolate curls, sprinkled toffee bits, a dusting of cocoa powder-- or whatever you like!  Serve chilled.

From Mel's Kitchen Cafe

Brown Butter Chocolate Chip Cookies

1 c butter

1 1/4 c packed brown sugar (light or dark) (265 g)

1/2 c granulated sugar (106 g)

2 large eggs

1 large egg yolk

1 tsp vanilla

3 c flour (426 g)

1 tsp baking powder

1 tsp baking soda

3/4 tsp table

2 c semisweet chocolate chips (340 g)

Flaky sea salt for sprinkling (optional)

Line two half sheet pans with parchment paper, set aside.

Cut butter into pieces and add to a 10-inch skillet and brown, stirring slowly with a silicone spatula.  This should take anywhere from 5 to 8 minutes.

When the butter solids are browned and golden and it smells carmelly and fragrant, immediately remove from the heat and pour the butter into a large bowl.

Add the sugars and stir to combine.  Let the mixture sit until just barely warm or cooled to room temperature, 5 to 7 minutes.

Add the eggs, egg yolk, and vanilla and stir until well-combined and the batter is light and creamy.

Add the flour, baking powder, baking soda, and salt.  Mix until a few dry streaks remain.  Stir in the chocolate chips until evenly combined.  Let the batter rest while the oven preheats.

Preheat the oven to 350℉.  Once the oven is preheated, begin scooping cookies using a 2-Tbs scoop and roll into balls.  Place several inches apart.  Bake 10-11 minutes or until cookies are just set around the edges and a bit crackly on top.  Don't overbake!

Immediately out of the oven, sprinkle a few grains of sea salt on each cookie.  Let the cookies cool for a few minutes on the baking sheet before removing to a wire rack to cool completely.

From Mel's Kitchen Cafe

Mint Brownies

Brownies:

4 oz. baker's chocolate

1 c butter

4 eggs

2 c sugar

1 tsp vanilla

1 1/4 c flour

1/2 tsp baking powder

Frosting:

1-2 Tbs milk

2 c powdered sugar

1/4 c butter, softened

1/2 Tbs peppermint extract

green food coloring

Chocolate Glaze:

6 oz. (about 1 cup) semisweet chocolate chips

6 Tbs butter

Preheat oven to 350°F.  Line a 9 X 13 pan with foil, leaving an inch to hang over the sides.  Lightly spray with nonstick oil.

Chop both the baker's chocolate and butter into chunks and place together in a bowl, microwave in 30-second intervals, stirring in between, until just melted and smooth.  Set aside to cool, stirring occasionally.

With a stand mixer, beat eggs, sugar and vanilla for two minutes.  While the egg mixture is being beaten, measure out the flour and combine it with baking powder.  With the mixer running, slowly add the melted chocolate and beat to combine.  Turn the beater speed to low and add in flour by spoonfuls.  Mix until just combined.  Pour batter into the prepared pan and bake for 20-30 minutes or until a knife poked in the center comes out clean.

Cool completely on a metal rack.  When the brownies have cooled to room temperature, prepare the frosting.  Combine all ingredients, starting with 1 1/2 Tbs milk, and beat until light and fluffy.  Add more milk by the teaspoonful as needed.  Spread the frosting over the brownies and then chill in the refrigerator.

While the brownies are chilling, prepare the chocolate glaze.  Microwave the chocolate chips and butter in 30-second intervals, stirring in between, until just melted and smooth.  Set aside to cool for about 15 minutes, and then carefully spread on top of the frosting layer.  Return the pan to the fridge to cool.  

From Our Best Bites Cookbook

Brownie Peppermint Bark Pudding Trifle

Brownie Layer:

1 9 x 13 pan of brownies, cooled and chilled (this will make them easier to cut)

White Chocolate Pudding Layer:

4 c prepared white chocolate pudding (either store bought or homemade), chilled

Peppermint Cheesecake Layer:

12 oz. cream cheese, softened

3/4 c granulated sugar

1 1/4 c heavy whipping cream

1/4 to 1/3 c crushed mint candy canes or peppermints

1 tsp peppermint extract

Whipped Cream Layer:

1 1/2  c heavy whipping cream

1/4 c powdered sugar

1/4 to 1/3 c crushed mint candy canes or peppermints

Hot fudge sauce (optional)

Make sure the brownies and pudding have been prepared and chilled.

For the peppermint Cheesecake layer: in the bowl of a stand mixer fitted with the paddle attachment, whip the softened cream cheese and sugar together until smooth, 1 to 2 minutes.  Add the heavy cream, crushed peppermints, and peppermint extract.  Mix on low speed to combine and then increase the speed to medium and continue mixing until the mixture is thick and creamy, 2 to 3 minutes (or longer, if needed).  Scrape down the sides of the bowl as needed.

Cut the brownies into 1/2-inch cubes.

To assemble, spread half of the brownie cubes in a trifle dish or a 9x13 pan.  Spoon half the pudding over the brownies and spread into a somewhat even layer (this doesn't have to be perfect).  Spoon half of the peppermint Cheesecake layer over the pudding and spread evenly.  Repeat all those layers again: brownies, pudding, peppermint Cheesecake.

For the sweetened whipped cream, in the same bowl as the peppermint cheesecake (no need to wash!!!), mix the cream, powdered sugar on medium speed until soft peaks form, 3 to 4 minutes.  Scrape down the sides of the bowl as needed.  Spread the sweetened whipped cream over the top of the dessert and sprinkle with crushed candy canes.  

Refrigerate for at least one hour or up to 8 hours.  Served chilled with lightly warmed hot fudge sauce drizzled over the top.

From Mel's Kitchen Cafe

Pie Crust

1 1/4 c flour

1/4 tsp salt

1/2 c butter, diced, then chilled (or just freeze it ahead of time)

1/4 c ice cold water (or as needed)

Combine flour and salt in a large bowl.  Use a pastry blender to cut in the chilled, diced butter until mixture resembles coarse crumbs.

Add 1 Tbs cold water at a time, mixing with a spatula or your hands until the dough comes together; you may need less than 1/4 c water.

Shape the dough into a disc, wrap in plastic, and refrigerate for at least 4 hours or overnight.

Place chilled dough on a generously floured surface and roll out to an 11-inch circle, adding more flour to your rolling pin as needed.

Carefully roll dough onto the rolling pin, then unroll over a 9-inch pie dish.  Press dough evenly into the bottom and sides of the dish.  Trim any excess dough and flute the edges.

Blind-bake or fill and bake as directed in your pie recipe.  

From allrecipes.com

Pumpkin Pancakes

Pancakes

3/4 c flour

3/4 c whole wheat flour

1/4 c brown sugar

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 1/2 tsp cinnamon

1/4 tsp nutmeg

1/2 tsp ground cloves

3/4 tsp ground ginger

1 1/2 c buttermilk

1 1/2 tsp vanilla extract

2 Tbs canola oil

2 eggs

2/3 c pumpkin puree

Cream Cheese Whipped Cream
4 oz. cream cheese

1/4 c powdered sugar

1 tsp vanilla extract

1/2 c whipping cream, whipped until medium peaks form

maple syrup for drizzling

Prepare whipped cream by beating cream cheese, powdered sugar, and vanilla until smooth and creamy.  Take 1/2 of the whipped cream (that you already whipped) and beat it in until smooth.  Add the rest of the whipped cream and use a spatula to gently fold in (do not beat).  Cover and refrigerate until ready to use.

Prepare pancakes.  Whisk together flours, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.  Make sure to break up any clumps of brown sugar.  In a separate bowl whisk together the buttermilk, vanilla, oil, eggs, and pumpkin.  Combine wet ingredients with dry and gently combine until mixed.  Do not overmix.

Heat a nonstick griddle to medium heat.  When hot, use butter or nonstick spray to coat the pan.  Drop 1/4 c batter to form each pancake and cook until edges set (if you wait until they bubble, it might be just a bit too long).  Flip pancakes and cook remaining side.

Serve warm pancakes with a dollop of cream cheese topping and a drizzle of maple syrup.

From Our Best Bites

 

Chocolate Peanut Butter Chip Cookies

1 c butter, softened to room temperature

3/4 c sugar (159 g)

3/4 g packed light brown sugar (159 g)

2 large eggs

2 tsp vanilla extract

2 1/4 c flour (320 g)

2/3 c natural unsweetened cocoa (57 g) (not special dark, or see original recipe for notes)

1 tsp baking soda

1/2 tsp salt

10 oz. bag peanut butter chips

Preheat oven to 350℉.  Line two large baking sheets with parchment paper, lightly grease and set aside.

In a large mixing bowl using the paddle attachment, cream together the butter and sugars until light and creamy, 1-2 minutes.

Add the eggs and vanilla and mix until well combined.  Scrape down the sides of the bowl as needed. 

In a separate bowl, whisk or sift together the flour, cocoa powder, baking soda, and salt (sifting it will get rid of those cocoa lumps).  Add the dry ingredients to the wet ones and mix until combined and no dry streaks remain.  Add the peanut butter chips and mix until combined.

Scoop the cookie dough into 2-Tbs portions and roll into balls.  Place several inches apart on the prepared baking sheets.  Bake for 10-11 minutes until the cookies are just set around the edges and slightly crackly on top.  Don't overbake!  Let the cookies rest on the baking sheets for a couple of minutes before moving to a wire rack to cool completely.

From Mel's Kitchen Cafe

Olive Oil Cake

3/4 c sugar (160 g)

2 large eggs, room temperature

1 Tbs fresh lemon zest

2/3 c extra virgin olive oil (135 g)

1/2 c sour cream (or plain Greek yogurt), room temperature (113 g)

1/4 c milk (not skim), room temperature (62 g)

2 Tbs fresh lemon juice

1 1/3 c flour (190 g)

3/4 tsp baking powder

1/4 tsp salt

Optional:

Powdered sugar, for dusting; berries to look pretty, whipped cream because it's fun

Preheat oven to 350℉, line the bottom of a 9-inch round cake pan with parchment, lightly grease bottom and sides, set aside.

In a large mixing bowl, add sugar, eggs, lemon zest and beat with an electric mixer until thick and light in color, 2-3 minutes (don't skimp on the time!).  Add olive oil, sour cream, milk, and lemon juice.  Mix until well combined.  Add the flour, baking powder, and salt.  Mix until the batter is combined and no dry streaks remain.

Spread the batter evenly in the prepared pan.  Bake for 25-30 minutes until the top of the cake springs back lightly to the touch and a toothpick comes out clean.  Let the cake cool in the pan for 5-7 minutes before turning out onto a cooling rack or (non-plastic) serving plate.  Let cool completely.

Dust the top of the cake lightly with powdered sugar right before serving.

From Mel's Kitchen Cafe

Chocolate Peanut Butter Cookies

1 c butter, softened

3/4 c white sugar

3/4 c packed brown sugar

2 eggs

1 tsp vanilla extract

3/4 c smooth peanut butter

1/3 c cocoa powder

1 tsp baking soda

2 1/3 c flour

1 c semisweet chocolate chips

1 c peanut butter chips

10 regular size peanut butter cups (or 20-25 small cups), cut in pieces

1 c mini peanut butter cups

Preheat oven to 350.  In medium bowl, combine flour, cocoa powder, and baking soda; set aside.  In a large mixing bowl, cream butter and sugars together with an electric mixer until fluffy.  Add vanilla, peanut butter, and eggs, mixing well.  Stir in flour mixture until just mixed.  Batter will be thick.  Fold in chips and peanut butter cups.

Using an ice cream scoop, scoop onto baking sheets lined with parchment or a silicone baking mat.  Bake for 11-13 minutes (13 minutes in my oven).  Let cool for at least 10 minutes on cooking sheet before transferring to a wire rack to cool completely.

From love from the oven

Chocolate Oreo Crumbl Cookies

Cookies:

3/4 c salted butter (170 g), softened to room temp

3/4 c lightly packed brown sugar (159 g)

3/8 c granulates sugar (80 g)

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 large egg

1 Tbs sour cream

1/2 Tbs vanilla

2 1/4 c finely crushed Oreo cookies (about 248 g; 22 cookies)

1 3/4 c flour (249 g)

3/8 c Dutch-process cocoa powder (33 g)

Frosting:

1/4 c salted butter (57 g), softened to room temp

2 oz. cream cheese (57 g), softened to room temp

1/2 tsp vanilla

2 c powdered sugar (228 g)

1/2 - 1 Tbs milk or cream

Oreo cookie crumbs (6 cookies) for topping

For the cookies, preheat oven to 350 degrees, line cookie sheets with parchment paper.

Using the paddle attachment, cream the butter, sugars, baking powder, baking soda, and salt together until well-combined and creamy, 1-2 minutes, scraping down the sides as needed.

Add the egg, sour cream, and vanilla and mix until thoroughly combined, scraping down the sides of the bowl as needed.

Add the Oreo crumbs (except those reserved for topping), flour, and cocoa powder and mix until no dry streaks remain.

Measure out 1/4 c portions of the dough and roll into balls.  Place several inches apart on prepared baking sheets (usually about six cookies per half sheet pan).

Bake 12 minutes until edges are set but middles are still slightly soft.  Remove from the oven and let sit on the baking sheet for a couple minutes before removing to cooling rack to cool completely.  If the centers are mounded, gently press a spatula against the tops to flatten them to an even thickness.

For the frosting, cream together butter and cream cheese until very smooth, 1-2 minutes.  Add the vanilla and mix until combined.  Gradually add the powdered sugar, mixing on low speed until the sugar as all been incorporated.  Increase the speed to medium and mix for 2-3 minutes until very light and creamy, adding milk or cream as needed to thin out the frosting.  It should be thick and creamy but also soft and easily spreadable.

Once the cookies have cooled completely, frost each cookie and sprinkle with Oreo cookie crumbs.  Refrigerate frosted cookies until serving.

From Mel's Kitchen Cafe

Missy's Cinnamon Rolls

The night before: set out 8 oz. cream cheese, 2 sticks + 2 Tbs (divided!) of butter to soften.

Dough:

22.4 oz. milk

34 oz. flour

4 oz. white sugar

Slightly less than 1 Tbs. salt

2.5 Tbs yeast

10 Tbs butter (or 1 stick plus 2 Tbs!)

Slightly less than 1 Tbs vanilla

5 tsp lemon juice

Cinnamon Layer:

8 Tbs butter

2.6 oz sugar

5 oz. brown sugar

3 Tbs cinnamon

Cream Cheese Frosting:

8 oz. cream cheese

8 oz. powdered sugar

8 oz. white chocolate chips

1/2 Tbs vanilla

1/2 Tbs milk (if needed)

Put pot on scale to measure the milk, then heat to 130° F.  Combine flour, sugar, salt and yeast in mixer, beat with bread hook.  Add softened butter and mix again, then add all liquids and mix again.  Knead in mixer for 5 min.  Turn out dough onto floured surface and let rest for 15 minutes.  Preheat oven to 375° F.  Prepare 12 X 18 cooking sheet with parchment paper.  Wash the mixing bowl

While dough is rising, combine cinnamon layer ingredients.

Knead some flour into it a few times if it's too sticky to roll out.  Then roll out dough to approximately 36 in. X 12 in.

Spread 4 oz. softened butter over dough, then sprinkle with cinnamon layer.  Roll up and crease the log, then cut with string into 1 inch rolls.  Place each cinnamon roll on parchment paper, spread out about 1/2 inch between each roll.  Should make about 20-24 rolls.

Bake in oven for 15 minutes or until golden brown.

Melt white chocolate in a microwave safe bowl in 20 second bursts until smooth and creamy.  In mixing bowl, beat cream cheese until smooth.  Add powdered sugar and mix.  Add vanilla and melted white chocolate, beat again until smooth.  Add milk if it becomes too dry.  

Spread cream cheese frosting on baked cinnamon rolls.  And enjoy!

Modified to family proportions from Missy's Ugly Cookies & Bake Shoppe

Nutella Brownies

1/2 c butter, melted

1/2 c vegetable oil

1 3/4 c powdered sugar

1 c minus 2 Tbs light brown sugar

1/2 c cocoa

4 large eggs

1 tsp vanilla

1 tsp salt

1 C minus 2 Tbs flour

1- 1.5 c Nutella (divided)

chopped hazelnuts (optional) (or mini semisweet chocolate chips)

Preheat oven to 350.  Line the bottom and sides of a 9x13 cake pan with parchment paper.  Mix fats, sugars, and cocoa.  Add eggs, vanilla, salt, and flour and mix until combined.  Pour into prepared pan.  

Melt 1/2 c Nutella and dollop it around the brownie dough and then use a chopstick to swirl it into the batter.  Bake 17-25 minutes, just until the edges are set.  

Once it's cooled, spread a nice layer of Nutella all along the top, then sprinkle with chopped hazelnuts or mini semisweet chocolate chips.

From Missy's Taste Before Beauty

Grandma's Jello Salad

2 small jello packages-- one lime, one lemon jello

1 c sugar

2 c boiling water

1 large can of pears (chilled)

2 c heavy cream

2 tsp vanilla (for the whipped cream)

Empty the jello packets into a pan with the sugar.  Boil the water (enough for both packets) and stirring really well, dissolve the jello and sugar.  Then drain all of the pear juice into the pan (add cold water if it's not a full 2 cups). 

Put the jello in the fridge to let it set, but not all the way (that way it will be smoother).  

Whip the cream, then add the vanilla at the very last minute.  

Once the jello is soft set, stir in the whipped cream and pear chunks.  

Put it back in the fridge to finish setting.

From Grandma Bentley

Reese's Peanut Butter Bars

Crust:

10 Tbs butter (melted)

2 c graham cracker crumbs (200 grams)

1 Tbs sugar (granulated)

Peanut Butter Filling:

1 c powdered sugar

4 Tbs butter, softened

1 c peanut butter

1 tsp vanilla

1/4 tsp salt

Chocolate Topping:

4 oz. chocolate chips (semisweet or bittersweet)

3/8 c heavy cream

Combine the crust ingredients in a medium bowl, stir until the crumbs are evenly moistened.  Press the crumb mix firmly into the bottom of a 9-inch round pan.  

In the bowl of a stand mixer, mix the peanut butter, sugar, butter, vanilla, and salt until the mixture is completely combined and smooth.  Spread over the crumb mixture, smoothing with a rubber spatula.  Chill the bars for at least an hour, until the filling is set.

Heat the chocolate and cream in a medium microwave-safe bowl, stirring every 30 seconds until the chocolate is melted and the mixture is smooth.  Pour the chocolate over the peanut butter filling and evenly spread with a spatula.  Chill for at least an hour.  Refrigerate until ready to serve.

From Mel's Kitchen Cafe

Instant Pot Cheesecake

1 1/4 c graham cracker crumbs
5 tbs butter, melted
1/2 c + 1 tbs granulated sugar, divided
1/4 tsp cinnamon
2 (8 oz) packages cream cheese, at room temperature
1 1/2 tsp cornstarch
3 large eggs, at room temperature
1/2 c heavy cream, at room temperature
2 tsp vanilla
1 tsp fresh lemon zest
1/2 tsp almond extract


Add 1 1/2 c water to a 6-qt Instant Pot, place metal trivet in the pot.

Lightly oil a 7-inch springform pan or coat with nonstick spray.

In a large bowl, combine graham cracker crumbs, butter, 1 Tbs sugar, and cinnamon.  Press crumb mixture into the bottom and 1 1/2 inches up the sides of the pan.  Place in freezer.

Using your kitchen aid with the paddle attachment, beat cream cheese until smooth and creamy, scraping the sides of the bowl as needed; about 2 minutes.  Beat in the remaining 1/2 c sugar and cornstarch.  Beat in eggs, one at a time, until well combined.  Beat in heavy cream, vanilla, lemon zest, and almond extract.

Remove crust from freezer.  Pour cream cheese mixture into prepared pan.  Working carefully, gently place the prepared pan on top of the trivet.

Set time for 28 minutes.  When finished cooking, release pressure naturally, about 20-30 minutes.

Remove cheesecake and let cool on a wire rack for 1 hour.  Run a paring knife around the edges.  Cover and place into refrigerator for 6 hours (or overnight).  Enjoy!


From damn delicious

Oreo Brownies

1 1/4 c flour
1 c unsweetened cocoa powder
1 tsp kosher salt
2 sticks butter, melted and hot to the touch
1/4 c vegetable oil
1 1/2 c granulated sugar
1 c packed brown sugar
4 large eggs
1 tbs vanilla extract
8 + 4 whole Oreo cookies, smashed and broken (double stuff is recommended)
1 c chocolate chips


Preheat oven to 350 degrees and line a 9 X 13 baking dish with parchment paper.

Place flour, cocoa powder, and salt in a large mixing bowl, stir to combine.  Place hot melted butter, oil, and sugars into a large mixing bowl (kitchen-aid).  Whisk until well combined, at least one minute.  Stir in eggs and vanilla, whisking another 2 minutes.  Slowly stir wet ingredients into the dry ingredients, gently stirring just until batter forms.  Fold in 8 smashed Oreo cookies and chocolate chips, then transfer to baking dish.  Spread evenly and top with 4 more broken Oreo cookies.

Bake 25 or more minutes.  (In my oven, 45 minutes.)


From Picky-Palate