Archive | December, 2014

Snickers Caramel Apple Dip

30 Dec

I wish my picture did this dessert better service. I had to make do with the remnants of the bottom of the bowl because it got eaten so fast. Remnants don’t ever make for wonderful pictures, but they do say a lot about how well people like your dish! So, I’ll count the fact that I didn’t have much to work with, a definite win. Make this. Hide in a closet. Don’t share. 🙂

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Ingredients:

6 regular sized Snickers candy bars

4 medium apples (I suggest a crispy, more tart apple – I used Granny Smith)

1 (5.1 oz) pkg vanilla instant pudding mix

1/2 cup milk

1 (16 oz) tub of cool whip, thawed to room temperature

1/2 cup caramel ice cream topping

Whisk pudding packet, 1/2 cup milk, and cool whip together until well combined. Chop up apples and Snickers into bite size pieces, and combine with pudding mixture. Place in large serving bowl, and drizzle with caramel topping. Chill for at least 1 hour before serving.

 

 

Pistachio Cake

29 Dec

We made this cake for my daughter’s birthday this past May. Pretty sad that I am only just now getting the recipe posted. But…you guessed it…I lost it. 🙂 We decided to make brownies with the kids tonight, which sent me digging through my recipe box for my favorite gooey brownie recipe which I have, apparently, also lost. But, as luck would have it, I stumbled upon this random list of ingredients written on the back of a birthday card envelope, and I did a little happy dance. My pistachio cake!!! Better late than never. This cake (and frosting…they must, must be served together) is to die for. One of those ridiculous desserts that make your eyes roll back into your head after each bite. So good.

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Ingredients:

Cake-

1 white or vanilla cake mix

1/3 cup oil

1/2 cup water

1 cup club soda

1 (3.4oz) pkg pistachio pudding mix

Frosting-

1 cup powdered sugar

1 (8oz) pkg cream cheese

1 (3.4oz) pkg pistachio pudding mix

1 cup milk

4 oz (about half a tub) cool whip

For cake: Preheat oven to 350^F. Combine all ingredients and mix until smooth. Bake according to box instructions (cupcake: 21-24 min, bundt: 43-48 min, 13×9: 32-35 min, 2 9″: 28-31 min, 2 8″: 32-35 min). Allow to fully cool before frosting.

For frosting: Cream together powdered sugar and cream cheese. Add pudding, milk, and cool whip (add more milk if frosting is too thick for your liking).

 

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