Red Velvet Tres Leche Trifle

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I’ve been crossing my fingers for the past couple of weeks, hoping, that we weren’t going to get this awful stomach flue that is going around. This last week has been a nonstop battle against it. Hand sanitizer. Antibacterial soap. Vitamins. You name it. But the last 5 days I’m afraid that we’re most likely coming down with it. We’re all grumpy and tired, and hungry in the way that nothing sounds good, and even if we do eat, nothing settles right. Maybe, knock on wood, this will be the worst of it. And if there are a few grammar errors, please forgive me. I feel like I’m writing through a fog. And then, since I’m venting anyways I might as well add that, I have my husband that’s deciding that he’s gonna do a juice diet. So even though he’s not sick, and never does get the bugs that pass around within our household, he’s not going to be eating either. Which frustrates me cause he’s like my all time favorite person to feed.

In my grumpy, not feeling good, nothing sounds good, my stomach hurts but I don’t want to eat, mood, I decided to throw this together. I’ve been having this problem where I think, “Oh this would be such a cool new recipe to create”. Then I make it and photograph it, and get on Pinterest just to find out someone else has just created and posted the same exact idea. It’s maddening. How my mind is working in sink with so many other people is beyond me. I’m trying to decide now whether just to embrace it and post the recipe anyways, or scrap it.

This at first was one of those recipes. I was originally going to just make Red Velvet Tres Leche, but then was on Pinterest and someone else has just done it. I figured I’d take it a step further so it would still be original and turn it into a trifle. On the upside, even though I’m being a total “Oscar the Grouch” right now, I’m super excited with how this turned out. Who was the genius that decided to take that glass of milk they were drinking and pour it over the cake? Ingenious! One of my favorite ways to eat Red Velvet!! Or cake for that matter 😉 Enjoy!!

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Red Velvet Tres Leche Trifle

1 (18 ounce) box Red Velvet Cake Mix, plus ingredients listed on box

1 (12 ounce) can evaporated milk

1 (14 ounce) can sweetened condensed milk

2 cups whole milk

2 (8 ounce) packages cream cheese, softened

1 (8 ounce) container cool whip, softened

3/4 cup powdered sugar

2/3 cup butterscotch caramel topping

1/3 cup mini chocolate chips

Prepare cake mix as directed. Place cake batter in a 9×13 inch pan and bake according to directions. Let cool completely.

In a medium bowl whisk together evaporated milk, condensed milk, and whole milk. Set aside. Using a kebab skewer to poke multiple holes into the top of cake. Poor milk mixture over top of cake and let sit until cake has completely absorbed.

In a separate bowl combine cream cheese and mix on medium speed until smooth. Add cool whip and powdered sugar and mix well. Set aside.

Cut sheet cake into cubes, and using a spatula, scoop cake cubes out of pan and place into the bottom of trifle dish. Cake will be very moist and will fall apart easily, so handle with care.

Make 2 layers of cake cubes, and then spread half cool whip mixture over cake cubes. Top with half caramel and mini chocolate chips.

Repeat layers a second time.

Refrigerate until ready to serve.

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A Recipe Snobs Original Recipe

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Nutella Marshmallow Cereal Treats

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Printable Recipe

Nutella Marshmallow Cereal Treats

1 (10 ounce) package mini marshmallows

6 tablespoons butter

2 1/2 tablespoons light corn syrup

1/2 cup Nutella, plus 1/4 cup to drizzle

7 cups Cocoa Pebbles Cereal

1/3 cup chopped toasted hazelnuts, optional

Spray a 9×13 inch pan with cooking spray. Set aside.

In a large sauce pan heat marshmallows, butter, and corn syrup over medium heat until marshmallows are almost completely melted but still some clumps remain. Add 1/2 cup Nutella and stir until completely smooth.

Take off heat. Add cereal and fold mixture until marshmallow mixture is consistent throughout. Scoop into the 9×13 inch pan. Spray fingures with cooking spray and press cereal mixture evenly into the pan. Set aside an let cool for 10 minutes until it comes to room temperature.

In a microwave safe bowl heat up 1/4 cup Nutella for about 30 seconds. Drizzle over cereal treats and top with toasted hazelnuts. Cut and serve.

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A RecipeSnobs.com Original Recipe

Flourless Deep Dark Chocolate Cookies

Printable Recipe I’ve been meaning to post all week, but after spending last weekend in Jerome and Sedona, I’ve been trying to catch up on all the house work that accumulates when your gone. It was seriously the most beautiful weekend with some much needed alone time with my hubby. I totally forgot my camera so I ended up resorting to using my phone, but we’ll definitely have to make another trip and this time be sure to bring my camera. Jerome is this super quaint little town in Northern Arizona. It sits on the side of a mountain overlooking these gorgeous canyons below. It and Sedona have tons of fun art galleries. But one of the must see stops in Jerome is by this cool old falling apart building, where this old hippy gives blown glass demonstrations every 10 minutes from “12ish to 5ish” (Something I’ve always wanted to learn how to do). But this week was back to business and work. I decided to make these gluten free cookies that ended up being a huge challenge. You know how when you bake all the time how you can get kind of cocky? Like instead of reading over the whole recipe you just start skimming over them and then get this feeling like “I got this”. As if you’re now a culinary genius and can make any recipe with the simplest of ease. Then you totally bomb a recipe 3 times to give you a good dose of humility again. This was that recipe for me. First I accidentally used white sugar instead of powdered sugar and my eggs whites went flatter then a pancake. The second time I learned the hard way that after you add the warm chocolate to the marshmallow/egg mixture not to try and scrape additional chocolate out of the bowl and start mixing it again. Don’t do this same thing or else your dough will break apart and your cookies will come out completely flat (if you can roll the goo into the powdered sugar at all).

The third time was finally successful. I ended up with these gooey, lava cake, pudding like cookies that literally melt in your mouth. They seriously have so much flavor. And did I happen to mention that they melt in your mouth? I’m gonna say it again. These cookies literally melt as soon as you put them in your mouth. It’s like eating melted chocolate disguises as a cookie. One of my all time favorite cooking recipes ever. You Gotta Try This One!!! Enjoy!!

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Flourless Deep Dark Chocolate Cookies

  • Nonstick vegetable oil spray
  • 1 1/2 cups bittersweet chocolate chips (about 9 ounces)
  • 3 large egg whites, room temperature
  • 2 cups powdered sugar, divided (plus 1/2 cup for cookie coating)
  • 1/2 cup unsweetened cocoa powder
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
Preheat oven to 350 F. Spray 2 large baking sheets with nonstick spray. Set aside.
Melt 1 cup chocolate chips in glass bowl in microwave, stirring frequently, about 2 minutes. Set aside and let cool slightly.
Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 cup sugar. Continue beating until mixture resembles soft marshmallow cream.
Whisk 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend.
Then, on a low speed, add the dry ingredients into the marshmallow cream mixture.
It should look something like this.
Next, add remaining 1/2 cup chocolate chips to lukewarm chocolate mixture.
Add chocolate mixture to cream mixture and blend well.
Dough will become very stiff. After you have turn off the mixer DO NOT MIX ANYMORE!!
Place remaining 1/2 cup powdered sugar in bowl. Roll 1 rounded tablespoon dough into ball; roll in sugar, coating thickly.
Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart.
Bake until puffed and tops crack, about 10 minutes. Cool on sheets on rack 10 minutes.
Transfer to rack, cool.
Recipe From www.picklee.com

Double Peanut Butter Oreo Brownie Bars

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I don’t remember quite how this idea popped into my mind, but I love all things peanut butter. Like I seriously have a secret obsession with anything peanut butter and as I was going through the baking aisle at Fry’s I saw the most amazing creation ever. Reese’s Peanut Butter Chips!! I knew immediately, as I grabbed 2 bags, that I had to incorporate them into something!!

I think from there everything just kind of evolved as I saw the Oreo’s. But to be honest whenever I go into my “creative/inventive” mode, my left brain seems to completely take over and all I can do is try to get my ideas on paper quick enough before the next one floods in. I’m seriously in love with how these turned out though. Crunchy, gooey, peanut buttery, chocolate heaven. Enjoy!!

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Double Peanut Butter Oreo Brownie Bars

18 ounce box brownie mix

2 eggs

1/2 cup creamy peanut butter

3/4 cup sweetened condensed milk

13.2 ounce Mega Stuff Oreo Cookies

1/3 cup Reese’s Peanut Butter Chips

Preheat oven to 350 degrees.

In a large bowl mix brownie mix and 2 eggs.

Mix until dough starts clumping together.

Press into an 8×8 inch pan. Bake for 15 to 20 minutes until edges start to firm and middle is still soft.

Add condensed milk.

And peanut butter.

Mix until smooth.

Take brownies out of oven and spread peanut butter mixture over brownies. It helps if peanut butter is warmed up slightly.

In a ziplock back roughly crush Oreo cookies.

Sprinkle evenly over peanut butter layer. Lightly press down.

Sprinkle peanut butter chips over Oreo layer.

Bake for 10 to 15 minutes more until a toothpick inserted into center comes out moist but not gooey. Let cool for 5 to 10 minutes. Cut and serve.

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A Recipe Snobs Original Recipe

Double Berry Vanilla Fluff Cake

First, I wanted to throw a couple more 4th ideas your way since it’s coming up in a couple days!!! We’ll be headed up north to my parents cabin in a little town called Springerville. I don’t know why, but the valley really doesn’t do anything for the 4th except for fireworks. So we try to go up north every year since Springerville does a parade, rodeo, fireworks, and 4th of July dance. It’s just really a “down home” “small town” fun experience.

Last Minute 4th Ideas!!

I also have a confession. I don’t know why, but I’m in love with sucking the color out of my pictures these days. I feel like it makes them look old and kind of vintage. I just love it. Is there anyone out there with this same compulsive habit? Seriously, every single picture I have to fight the urge to remove some or most of the color out of it.

Anyways, back to this cake. It kind of just popped into my head and I had to see if I couldn’t make it turn out. I have this firm belief that all cakes should be super moist and melt in your mouth. I also feel like anything containing sweetened condensed milk turns out amazing. And, I really don’t know where the marshmallow fluff came into play, but the combination of it all made a moist fluffy cake that literally melts in your mouth. Hope you guys enjoy this recipe as much as my hubby and kids did!!

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Vanilla Fluff Cake
1 16.25 ounce box white cake mix
1 7 ounce container marshmallow fluff
2 eggs
1 cup water
1 cup all-purpose flour

Topping
1 1/2 heaping cup dice strawberries
1 heaping cup blackberries
1/2 14 ounce can sweetened condensed milk
3/4 cup white chocolate chips

Vanilla Almond Glaze
1 1/2 cup confectioners sugar
1/8 teaspoon almond extract
1/2 vanilla extract
3 tablespoons milk

Preheat oven to 350 degrees.

In a large mixing bowl combine white cake mix.

Marshmallow Fluff.

Eggs and water.

Mix together on low speed until well incorporated.

Add flour.

Mix on low until batter is smooth.

Spread batter into a greased 9×13 inch pan.

I just couldn’t resist. Had to take a close up of these gorgeous blackberries.

Evenly space first blackberries over batter. Then evenly space strawberries over batter around blackberries. Press down on berries slightly.

Pour half a can of sweetened condensed milk over berries.

Top with white chocolate chips.

Bake at 350 degrees for 35 minutes until edges turn golden brown and center springs back to the touch. Set aside and let cool for a couple minutes.

In a small bowl combine glaze ingredients and mix until smooth.

Drizzle over warm cake and serve.

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Cherry Almond Amaretto Dessert Rolls

I can not find motivation for today. I’m suppose to be leaving for the airport in 5 hours and I’m not packed, I don’t have my daughter packed, still need to finish up some of my house work and for sure the dishes at the very least, but I just don’t want to. Don’t get me wrong, I’m so excited to go on this trip and spend a well needed break on the beach sunbathing, but man I need some caffeine or something to get me going. No doubt I’m probably going to have a panic attack right before I’m suppose to leave and wonder why I put all of it off till the last minute, but for now, I’m going to just relax in my sheer procrastination.

Random question, but have you had gelato? I’ve had gelato before. Never was really a fan. Yeah it was good. Not amazing but good. Honestly though, if I’m going to have a cold dessert, give me ice cream. Not this weird sorbet stuff.

 

Oh my gosh, I don’t feel that way anymore!! I’m just gonna come clean and say it. I am a Frost addict. The problem started about a year ago, and I fear I will never recover. Seriously!! You peeps in Phoenix, Chicago, Tucson, Albuquerque. Make it a priority. Schedule it in your day-planner, and go. But be prepared. Your life will never be the same.

Long story short, that is where I got inspiration for this dessert. They just came out with a new seasonal flavor, Amaretto, and I’m hooked. It’s amazing. As I reflected, while eating my creamy goodness, on what I could make using this amazing flavor combination, this popped into my head. I’m actually in love with how it all came together. Hope you like it! And now, I really do need to go pack!! Housework? Not so much. Have an awesome weekend 🙂

Quick Tip: Make sure to read though this recipe before preparing. I put the Amaretto Cream Cheese Frosting together in 2 separate steps, because you have to let sauce mixture cool to room temperature before adding it to the softened cream cheese.

P.S. I am completely aware that “peeps”and “gonna” is not grammatically correct. Please do not leave me a comment about it. I did it on purpose. Thanks!

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Amaretto Cream Cheese Frosting
3 tablespoons Amaretto Liquore
2 tablespoons water
3 tablespoons butter
1/3 cup sugar
1/2 teaspoon almond extract
1/2 teaspoon cherry extract
1/2 cup dark chocolate chunks
4 oz cream cheese, (half block) softened

Almond Dessert Rolls Dough
6 tablespoons butter
1/4 cup sugar, + 2 tablespoons, divided
1/2 cup milk
1/4 cup water
1 .75 oz fast rise yeast packet
3 cups Flour, + 1/2 cup as needed
2 eggs, beaten
1 teaspoon vanilla extract
2 teaspoons almond extract

For Rolls Center
18oz jar of Cherry Preserve
3/4 cup dark chocolate chunks
1/2 cup sliced almonds, + additional for garnish (optional)

Start making frosting by combining Amaretto, butter, water, sugar, and extracts in a medium saucepan and heat over medium heat. Stir until butter is melted, and mixture comes to a bubble. Let bubble for about a minute.

Add dark chocolate chips and stir until chocolate has completely melted and sauce is smooth. Set aside, and let cool to room temperature, for about an hour while you make dough.

Start on dough by combining butter, 2 tbsp. sugar, milk and water in a microwave safe bowl. Heat in microwave for 30 second intervals until butter is almost melted completely. Stir mixture to help butter to finish melting and set aside to allow mixture to cool for about 5 minutes.

After mixture has cooled slightly, add yeast and stir to incorporate into butter mixture. Set aside.

In mixer, add 3 cups flour and remaining 1/4 cup sugar.

Seriously, what is it about falling sugar that I love so much?

Stir yeast mixture and add to flour mixture.

Also add beaten eggs and extracts. Mix on low speed until dough starts to come together. Slowly add remaining 1/2 cup flour as needed if dough seem too sticky. Just until dough starts to ball up.

Lightly flour flat surface and roll dough onto flour. Lightly flour top of dough and hands. Knead dough for a couple minutes until dough feels evenly textured throughout.
Place dough in a buttered or greased bowl and roll dough to coat surface. Cover loosely with plastic wrap  and place in a warm place to rise for about an hour and a half or until dough has doubled in size.

While dough is rising place cream cheese in mixing bowl and beat until smooth. Add cooled chocolate frosting mixture and beat until mixture is completely incorporated and smooth. Cover with plastic wrap and place in refrigerator until rolls are finished.

After dough has risen, roll out on a floured surface. Roll dough about 12 inches wide by 18 inches long.

Evenly spread cherry preserve onto dough surface.

Sprinkle dark chocolate chunks evenly over cherry preserve layer.

Finish rolls center by sprinkling sliced almonds evenly over cherry and chocolate chunk layer.

Roll dough over cherry layer longways until dough has completely enclosed cherry center. Using unflavored dental floss, cut dough about every 2 1/2 inches to create 7 rolls (discard ends). Place in a 9 inch round cake pan and cover loosely with plastic wrap. Set in a warm place to rise again for about 30 minutes.

Preheat oven to 350 degrees and cook rolls for 30 to 35 minutes. Set pan on cooling rack until rolls have cooled slightly and frost with Amaretto Cream Cheese Frosting. Garnish as desired and serve.

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Recipe Yields: 7 Rolls.

Frost Pictures from Google Images.

Three C Stuffies

Okay, first off I have to say you guys sure know how to make a girl feel loved. I though that some might notice I’d stopped posting, but I never thought I would receive such a warm welcome coming back and posting to my blog. Honestly, it’s been a really nice surprise being that I felt a little sheepish coming back after so long of not posting. But I just wanted to say thanks to everyone that has given me such a warm welcome back.
This week should be fun and hectic. Me and a couple other girls are headed to California Friday, with our little girls for a kind of “No Boys Aloud” getaway on the beach. So I’ll be packing and catching up on things before then. I’ve also been playing with an idea for a recipe. Chocolate Chunk Amaretto Dessert Rolls. Hopefully I’ll be creating and posting that recipe before I go. Depending on how the “creating” part goes that is :).

A couple of hints for this recipe before I go. You can get caramel extract at either Walmart, or from time to time I’ve seen it at Bashas’. I’ve never seen it anywhere else, but it really gives the cookie dough just that little bit extra caramel flavor so don’t just go without. Also, yes I know there is not salt in the dough recipe. I don’t know if it’s the nuts that does it, but if you add salt to the dough, it makes the cookies just a little too salty so that’s why I left it out. Other then that, Enjoy!!
Caramel Cookie Dough
1 cup of butter, 2 sticks
3/4 cup brown sugar, packed
3/4 cup sugar
2 eggs
1 teaspoon caramel extract
1 teaspoon vanilla extract
3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Chocolate, Caramel, Coconut & Walnut Stuffing
2 tablespoons flour
3/4 cup sweetened coconut flakes
1/3 cup roughly chopped walnuts
3 tablespoons ice cream topping caramel
1 tablespoon melted butter
3/4 cup semisweet chocolate chips, separated
In a large mixing bowl add butter and sugars. 
Cream together on medium speed.
Add eggs, vanilla, and caramel extract.
Mix together well.
In a sperate bowl mix together dry ingredients. Add dry ingredients to wet ingredients and mix together on low speed.
Take dough and place in refrigerator while preparing cookie stuffing.
Start preparing cookie stuffing by combining flour, coconut, caramel, walnuts and butter in a medium bowl.
After all this time, I have to admit, I’m still addicted to pouring pictures.
I substituted plain caramel for this butterscotch caramel. I love the flavor, but either will do.
Using a fork stir all ingredients together.
Add 1/2 cup of chocolate chips and fold in to coconut mixture. Remove dough from fridge and heat oven to 350 degrees.
Take a small ball of dough, a little bit smaller then a golfball, and shape into a bowl. Place coconut stuffing in the center and massage dough over the top of stuffing.
Once center is completely covered by dough, roll cookie between hands to round cookie and place on cookie sheet about 1/2 inch apart.

Bake at 350 degrees for 12 to 15 minutes until cookies have flattened out some and the bottom edges touching the cookie sheet start to brown slightly. Let cookies cool for 5 minutes.
Place 1/4 cup chocolate chips into a glass bowl and heat in microwave for 30 second intervals until chocolate is smooth with no unmelted chunks. Stir in between intervals. Pipe or drizzle chocolate over tops of cookies.