dessert recipe Archives - The Tasty Fork

Next Best Thing To Robert Redford

June 7, 2013 by admin · Leave a Comment

Happy Friday!! By the time you’re reading this, I’ll be on my way to Florida!! I can’t wait to relax and have some fun with my girlfriends. If you want to see what I’m up to, you can always follow me on Instagram. I’m sure there will be some great pictures taken over the weekend.

I’ve turned over my blog today to one of my favorite blogging buddies! Julie from White Lights on Wednesday is sharing an AMAZING dessert with a fun name. Please give her a warm welcome and head over to White Lights on Wednesday to see more of her recipes!

Hi there. I’m Julie from White Lights on Wednesday.

I live in Arizona with my boyfriend and our two little boys. I love food – making it, sharing it, EATING it! I like Guinness, whiskey, and tattoos. I’m a bread addict, and you can almost always buy me off with a chocolate dipped cone from Dairy Queen. On WLOW you can find all kinds of delicious recipes, a few DIY projects, blog tips & tricks, and the Get Your Chef On cooking challenge. Some of my favorite recipes are Hissy Fit Dip, Creamed Corn, Sun-Dried Tomato & Balsamic Shrimp Pasta, and Cheesecake Sandwich Cookies. I hope you’ll stop by, try a new recipe, and make everyone you know think you’re a genius in the kitchen!

I’m really excited to share this dessert with you today. I just loved the back story and it has like the best name ever. You wouldn’t be intrigued when you tell them you’re making The Next Best Thing to Robert Redford? Although, maybe these days it should be The Next Best Thing to Brad Pitt or Ryan Gosling. Just saying updates are good. This is a great make ahead dessert for parties, picnics, or just because you want something totally yummy to indulge in.

The Next Best Thing to Robert Redford

From Itsy Bitsy Foodies

Ingredients:

Shortbread Layer:

1 cup all-purpose flour
½ cup butter, softened
1 cup finely chopped pecans or almonds

Cream Cheese Layer:

8 ounces cream cheese, softened
1 cup sugar
½ recipe homemade whipped cream (below)

Pudding Layer:

1 large package instant vanilla pudding mix
1 large package instant chocolate pudding mix
3 cups cold milk

Whipped Cream:

2 cups heavy whipping cream
2 tablespoons sugar
1½ teaspoons vanilla extract

Garnish:

½ cup mini chocolate chips

Directions:

Whipped Cream:

Whip all ingredients together until medium to stiff peaks form; set aside.

Shortbread Layer:

Mix together the flour, butter and chopped nuts until the dough is crumble-like.
Press the mixture into a greased 9″ x 13″ pan.
Bake the shortbread crust at 350 degrees F for 15 to 20 minutes of until lightly golden. Let the cookie crust cool.

Cream Cheese Layer:

Beat the sugar into the cream cheese until it is smooth. Fold in the whipped cream. Spread the mixture over the cooled crust.

Pudding Layer:

Beat the milk into the pudding mixes until the mixture is smooth and thickened. Spread the pudding over the middle layer.

Garnish:

Spread remaining whipped cream over top of pudding and sprinkle mini chocolate chips. Refrigerate until ready to serve.

*Notes

Photos are of a half batch prepared in a 9″ x 9″ baking dish.

Thanks so much to Meghan for having me today.

I had a blast with this recipe and I hope you all enjoy it as much as I do!!

You can also find White Lights on Wednesday on

Pinterest ][ Facebook ][ Twitter ][ Instagram

Filed Under: Dessert, Recipes · Tagged With: Dessert, dessert recipe, White Lights on Wednesday

Surprise Recipe Swap – Frozen Toblerone Mousse Squares

April 20, 2013 by admin · 11 Comments

I know I don’t usually posts on Saturdays, but I have a special treat to share with you. I’m once again taking part in Surprise Recipe Swap. It’s a group for bloggers and we’re all assigned a blog to pick a recipe from and write about it on our own blog. It’s a lot fun if you’re interested in trying new recipes and growing your bloggy network. If you’d like to join the group for May, click on the image at the bottom of the post and sign up.

For April, I was assigned to No Reason Needed. I went through a lot of recipes but I selected Frozen Tolberone Mousse Squares. Toblerone is one of my FAVORITE candy bars. I always buy one every time I’m at Trader Joe’s. I was thrilled to have a recipe which made my Toblerone obsession the star.

This recipe is pretty easy! It has an Oreo crust which is just delicious! The mousse filling is very rich. I found myself only being able to eat half of a square since it was so dense. I love it’s a frozen treat, so you can make it in advance. It would a great treat for a summer get together. It’s a very dense square; almost like ice cream.

I’ve made changes to this recipe to reflect my taste. The original recipe can be found here.

Surprise Recipe Swap – Frozen Toblerone Mouse Squares

Ingredients

1 cup Oreo Cookie Crumbles
1/3 cup butter, melted
1 Toblerone Swiss Milk Chocolate Bars
1 (8 ounce) package of Cream Cheese
1/2 cup Sweetened Condensed Milk
1 cup Cool Whip

Instructions

Mix Oreo crumbles with butter. Line a 8x8 baking dish with wax paper. Press cookie mixture into baking dish to form a crust.
Microwave both Toblerone bars in a bowl on 1 minute increments until chocolate is melted. In a another bowl, whip cream cheese until it's fluffy. Stream in sweetened condensed milk. Add melted chocolate and blend. Fold in Cool Whip. Spread mouse over Oreo crust.
Cover with plastic wrap and place in the freezer overnight. Remove from the baking dish by lifting the wax paper. Cut into squares. Keep in freezer in an airtight container. Before serving, top bars with Oreo crumbs.

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

http://thetastyfork.com/2013/04/20/surprise-recipe-swap-frozen-toblerone-mouse-squares/

Filed Under: Dessert, Recipes · Tagged With: dessert recipe, SRS, Surprise Recipe Swap

Family Recipe Friday – Katie’s Peanut Butter Pie

April 5, 2013 by admin · 17 Comments

Happy Friday! I’m really excited to be sharing with you my new Friday Feature Post – Family Recipes. This idea came from a brain storming session I had with my husband after the Hoosiers lost in the Sweet Sixteen. (I know, I’ll get over it and promise not to bring it up again.) We were back at his family’s home in Fort Wayne, Indiana. Towards the end of the game, I just had to leave the room so I could get away from some of the crappiest basketball I’ve ever watched. I went into the pantry and found my Mother in-law’s cookbooks. She has TONS. And the just the few I flipped through made me smile. She made little notes like, “Very Good,” or “Great for company.” Also, there were print outs or hand written recipes in between the pages. Then I found the Mother Load; a recipe box (organized by category!) with the recipes from her family & friends.

Before my Mother in-law passed away, she would always ask me to take some of her cookbooks. I never did. I was holding on to some kind of hope she might use them again. I’m glad I waited to dive in because I don’t think the RuthAnn comments would’ve brought as many as smiles as they did in that moment. I called my husband into the pantry and we started going through the recipes he grew up eating. He had his favorites which I can’t wait to share with all of you!

But today’s recipe comes from a reader. Lisa sent me her Mom’s famous Peanut Butter Pie recipe around Pi Day last month. (I wish there was a Pie day EVERY month!) Her Mom, Katie, was best friends with my Mother in-law. This pie is kinda famous among Katie’s group of friends. I told my husband Lisa had sent me the recipe and the first thing he asked me, “When are you making it?” I knew it had to be good.

After going through family recipes and getting the email for Lisa, I decided it would be such a fun idea to share family recipes. The tried and true greats! I’m looking to post a little bit of everything – recipes from my family, my husbands and hopefully lots from my readers! I’d love to know what’s a home run in your family. If you have a recipe, please email me at mkearly614(at)gmail(dot)com.

Ok, so on to Katie’s Peanut Butter Pie. Seriously, I can’t decide what’s the better selling point. How flipping easy/fool proof it is or how tasty delicious this pie is..?? I’ll let you be the judge.

I’ve made it no secret how much I love peanut butter. Usually I like my peanut butter with a little chocolate, but this pie stands on its own. It’s no bake, too. So awesome, right??!! The filling is vanilla pudding and when you layer the warm pudding over the peanut butter, the peanut butter melts into the crust and the pudding. Holy Cow. It’s pretty darn good.

This would be the perfect pie to make for any occasion. It’s just so easy — from the store bought crust, vanilla pudding, no baking involved. Can it get any easier for a pie dessert??!! If you’re a peanut butter lover, this pie is for you!

Katie’s Peanut Butter Pie

Ingredients

½ cup peanut butter
1 cup powdered sugar
1 9 inch store bought pie crust (I picked a graham cracker crust)
1 large package cook & serve vanilla Jell-O pudding (4.6 oz.)
2 ¼ cup milk (skim works fine)
1 tub Cool Whip (you won't use all of it)

Instructions

Using a pastry blender, combine the powdered sugar and peanut butter. Mix until crumbles form. Put half of the crumbles on the bottom of the pie crust.
Cook pudding according to package directions, however, only use 2 1/4 cup of milk. I know the directions state to use more, but don't. Once the pudding has slightly cooled, pour over the pie crust. Cover and put in the fridge until cool.
Once the pie has cooled, top with cool whip and the remaining peanut butter crumbles. Store in the fridge.

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

http://thetastyfork.com/2013/04/05/family-recipe-friday-katies-peanut-butter-pie/

A special Thank You to Lisa and Katie for this wonderful recipe!! I’ll be making this often!

If you’re interested in sharing a family recipe and having me share it, you can email me! mkearly614(at)gmail(dot)com

Filed Under: Dessert, Family Recipes, Recipes · Tagged With: dessert recipe, Easy Dessert Recipe, Family Recipe, No Bake Dessert, No Bake Pie, Peanut Butter Pie, pie, Pie Recipe

Double Chocolate & Toffee Blondie Bars

March 6, 2013 by admin · 26 Comments

I have something I must admit. Until a week ago, I’d never eaten a blondie before.

Sure they have a cute name… but if I’m going to put the time and effort of making a dessert from scratch, there are plenty of other things I’d love to eat. Brownies. Cookies. Pie. I didn’t want to waste time (or the calories) making something I wasn’t sure I’d be completely obsessed with and telling everyone about.

Well, I tried a blondie at a Chicago Blackhawks game…. and I fell in love at first bite. Let me be clear, this blondie had a ton of competition. I was sitting in the luxury box section at the United Center and we had every kind of dessert available to us. Cheesecake. Turtle Brownies. Ice cream sundaes.

Keep in mind I already stuffed myself at dinner because I had to try a little of everything. I asked the Chef what was his favorite dessert of them all… He replied, “The Blondie…but the Turtle Brownie is a close second.” So of course I tried both… Ok fine, I took 2 of both and a lemon bar.

I tried the blondie first, just to get it out of the way. I took a bite and was totally blown away! It tasted like a cookie and then it had toffee bits and white chocolate. I ate both blondies in like 10 seconds. I didn’t even want the brownies or lemon bar. All I kept thinking was, “GIVE ME MORE BLONDIES!!”

Needless to say, a week has gone by and I’m still thinking about those darn blondies. I emailed one of my favorite sweet queens, Sally from Sally’s Baking Addiction, asking if she has a go to blondie recipe I could try and play with. Sally gave me her signature recipe , which I doubled since I was looking for a dense cookie bar.

I added my favorite elements from the Blackhawks blondie to Sally’s blondie recipe. Semi sweet chocolate chips, white chocolate chips and Heath (toffee) pieces. I tried the batter while mixing and I could’ve eaten all of it right then and there… but I put my inner glutton aside and got the bars into the oven. I tried my best to wait the whole hour to let them rest like Sally recommends. I did everything I could to kill 60 minutes. I put my laundry away, painted my toe nails, watched the Vanderpump Rules Reunion.

You guys, I know I haven’t tried my fair share of blondies, but these Double Chocolate & Toffee Blondies are beyond amazing. I got toffee chunks in every bite along with both kinds of chocolate. Does it get any better than that??!!

If you love blondies, you must try this recipe! If you’re like the old me and don’t think blondies are that big of a deal, eat your words and try this blondie! I love how it has all of the elements of a cookie but it’s rich& chewy like a brownie. Enjoy!!

Double Chocolate & Toffee Blondie Bars

Ingredients

1 cup (2 sticks) salted butter
2 cup dark brown sugar
2 large egg
2 teaspoon vanilla extract
2 and 1/2 cup all-purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup semi-sweet chocolate chips
1/4 cup white chocolate chips
1/2 cup Heath toffee bits

Instructions

1. Pre-heat the oven to 350 degrees.
2. In a medium sauce pan, add butter to make brown butter. I find the butter melts pretty easily if the butter is cut into cubes. Stir and let the butter come to a boil. Continue to stir until you see brown bits starting to form on the bottom of the pan. Remove from heat and pour butter into a large bowl. Add brown sugar and stir. Set aside and let the mixture cool to room temperature.
3. Stir in eggs and vanilla to the bowl. Add flour, baking powder and salt. Stir until combined. Add both kinds of chocolate chips and toffee bits. You can use you hands to evenly distribute chips and toffee into the batter.
4. In a medium sized baking dish (I used 10x7x2), coat with cooking spray or parchment paper. Press batter into the baking dish evenly. Bake for 40-45 minutes or until the the top is nicely browned. Take out of the oven and let the bars cool for 60 minutes. Cut into squares and store in an airtight container.

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

http://thetastyfork.com/2013/03/06/double-chocolate-toffee-blondie-bars/

Special thanks to Sally’s Baking Addiction for letting me use her Brown Butter Blondie Recipe!

Filed Under: Dessert, Recipes · Tagged With: blondie recipe, brown butter recipe, dessert recipe, easy cookie bar, easy recipe

Peanut Butter Cap’n Crunch & Chocolate Bars

February 11, 2013 by admin · 35 Comments

I have a serious addiction…and my first step to recovery is admitting it, right? My inner demon has been with me since I was little and my need for it happens everyday. I don’t even care if I can’t kick the habit.

This addiction I’m writing about is chocolate and peanut butter. I’m not ashamed I have peanut butter cups hidden around the house, chocolate and peanut butter ice cream in the freezer or pin just about everything with chocolate & peanut butter in the recipe title. (I really do need a pin board JUST for peanut butter and chocolate recipes!)

When I was a kid, my favorite cereal was Peanut Butter Cap’n Crunch. We always had it in the pantry and my Mom would spoil me by adding a little cream to milk in my bowl. It was so rich and fantastic. Almost like getting a treat for breakfast.

I probably haven’t had Cap’n Crunch Peanut Butter Cereal for 15 years. But as soon as I opened the box and took a bite, it reminded me of being a kid. I won’t wait another 15 years to get another box, that’s for sure!

I went over to the Cap’n Crunch website the other days to see if they had any recipes. I was so excited to see a cereal bar recipe and I couldn’t wait to make it. Guess what it combined — Peanut Butter Cap’n Crunch cereal and chocolate. I couldn’t wait to eat it!

This bar is a lot like a rice crispy treat. The same method is used to make these Cap’n Crunch Peanut Butter & Chocolate Bars. (melt butter & marshmallows and then combining it with the cereal.) It’s super easy and will take you 5 minutes.

If there ever is a time when I don’t have a chocolate & peanut butter treat in the house to eat, I know I can get my fix with these Peanut Butter Cap’n Crunch & Chocolate Bars.

Peanut Butter Cap’n Crunch & Chocolate Bars

Ingredients

5 cups Cap'n Crunch Peanut Butter Cereal
1/2 cup Mini Semi Sweet Chocolate Chips
1 tbsp sprinkles (optional)
3 tbsp Butter
1 bag (10 oz) Marshmallows
1/3 cup Creamy Peanut Butter

Instructions

In a 13 x 9 casserole dish, line with foil and coat with cooking spray. Set aside.
Combine cereal, chocolate and sprinkles in a bowl. Set aside.
In another bowl, microwave butter for 45 seconds. Repeat until butter is melted.
Add marshmallows and peanut butter to the melted butter. Stir and microwave for 45 seconds. Continue to microwave until marshmallows are melted.
This step must be done quickly - Add cereal to marshmallow mixture. Stir to combine. Press firmly into the casserole dish. Let it cool before cutting into squares. Decorate with extra sprinkles. (optional.)

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

http://thetastyfork.com/2013/02/11/capn-crunch-peanut-butter-chocolate-bars/

Recipe from Cap’n Crunch

Filed Under: Dessert, Recipes · Tagged With: bar recipe, cap'n crunch, chocolate and peanut butter, Dessert, dessert recipe

Chocolate Cherry Cake with Vanilla Cream Cheese Frosting

January 28, 2013 by admin · 10 Comments

Valentine's Day Cake I Chocolate Cherry Cake & Vanilla Cream Cheese Frosting I The Tasty Fork

Has anyone been to Target and strolled down the Valentine’s Day section?? I say this as a warning, only go if you have a ton of will power and self restraint. So much cute stuff!! I picked up everything I liked and by the time I was done, it looked like cupid exploded in my cart. I did an inventory of everything I picked out and I made myself put things back. One thing I couldn’t wait to take home was a heart shaped cake pan. You can never have too many cake pans in cute shapes.

Last week I made brownies from scratch, so you’d think I’d remember using almost all of my cocoa powder I had left in the pantry. I must have had a mental lapse because I totally forgot. I was starting to get my ingredients together to make chocolate cake, and what do you know, I have like 2 tablespoons of cocoa powder left. I could’ve screamed.

Chocolate Cherry Box Cake & Vanilla Cream Cheese Frosting I The Tasty Fork #valentinesday #cake

Even when I’m forgetful, I can still be resourceful. I had 3 box cake mixes in the pantry – coconut, butter cake and devil’s food cake. I also had cherry pie filling. By combining the devil’s food cake box mix, 3 eggs and cherry pie filling I’d be eating cake in a hour.

Frosting was a no-brainer. Cream cheese frosting is one of the best things on Earth. I’m not a super sweet frosting person, so I think that’s why I love cream cheese frosting so much. There is just a touch of sweetness and still very luscious.

If you like chocolate covered cherries, you’ll love this cake!

The Tasty Fork I Chocolate Cherry Cake & Vanilla Cream Cheese Frosting #valentinesday #cake

Chocolate Cherry Cake with Vanilla Cream Cheese Frosting

1 box cake mix, devil’s food flavor
1 can (21 oz) cherry pie filling
3 eggs
2 sticks butter, at room temperature
12 oz cream cheese, at room temperature
2 cups powdered sugar
1 tsp vanilla extract

Directions

Pre-heat oven to 325 degrees. Butter/spray cake pan.
Combine cake mix, pie filling and eggs. Stir until mixed. Pour into cake pan and bake for 30 to 40 minutes. Cool in cake pan.
To make frosting – with an electric mixer on medium-high speed, beat butter and cream cheese until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, ½ cup at a time, and then vanilla, and mix until smooth and combined, scraping down sides of bowl as needed.
Frost cake and serve.

meghan sig

Filed Under: Dessert, Recipes · Tagged With: chocolate, chocolate box cake, Dessert, dessert recipe, recipe, The Tasty Fork, valentine's day

Holiday Treat – White Chocolate Caramel Pretzel Bites with Roasted Almonds

December 10, 2012 by Miss Tasty · 15 Comments

White Chocolate Caramel Holiday Treats via The Tasty Fork

White Chocolate Caramel Pretzel Bites with Roasted Almonds. I know — a total mouthful… a mouthful of deliciousness!

I was inspired by my bloggy friend Rachel from {I Love} My Disorganized Life. She makes amazing turtles. I pinned the recipe the day she posted it and I’ve been dying to find the time to make my variation of her recipe.

My house has 2 pantry items always in stock. Pretzels & some kind of almond variety. My husband and I have been on a roasted almond kick lately. I love the smoky & salty taste! After reviewing Rachel’s turtle recipe, I made a few tweaks and added my favorite pantry snacks.

The Tasty Fork Holiday Treat

For someone who doesn’t make treats a lot, this recipe was a breeze for me. My only frustration was getting my fingers covered in caramel & almond pieces but I can’t complain too much because I had the fun of eating what was stuck to me. If you need to bring a small dessert to an upcoming event, you can make these white chocolate caramel pretzel bites in 30 minutes. I was kind of shocked by how easy this recipe was to make.

The best part about these little sweet treats?? They’re so gooood! Sweet, salty and covered in chocolate. The pretzels give a nice crunch, too! I used white chocolate so the red & green sprinkles would stand out but milk or dark chocolate would be just fine to use.

Thank you, Rachel, for giving me some inspiration to explore my sweet side! I’m happy to say I’ve found an easy sweet treat to enjoy all year round.

White Chocolate Holiday Caramel Bites from The Tasty fork

White Chocolate Caramel Pretzel Bites with Roasted Almonds

11 oz bag Kraft caramel bits
3 tbsp heavy cream
10 oz can roasted almonds, pieces
12 oz package white chocolate chips
1 tbsp shortening
40 pretzel rounds
Cookie decorations

Directions

Unwrap caramels and put in a microwave safe bowl with the cream. Heat in 30 second intervals and stir. This step took me about 3 minutes total.
Put almonds in a ziplock bag and use a mallet to break into pieces. Once caramel is done, add almonds and fold into the caramel.
In a double broiler, heat white chocolate & shortening. Stir until smooth.
On parchment paper, line up pretzel rounds. Add a spoonful of the caramel nut mixture to each pretzel. Let it cool.
Top with white chocolate and cookie decorations. Put in freezer for 10 minutes. Store in an air tight container.

Inspired by{ I love} My Disorganized Life