Posts Tagged With: recipe

Black Forest Pie

Posted on April 9, 2012 by Shoeless

I remember the first time my mom ever made this…it quickly became a family favorite! My mother can seriously burn water (I say that with the utmost amount of love) and yet this is a recipe that she has never messed up! It’s super easy and prep time is minimal. It doesn’t need to refrigerate before serving, so plan a little ahead. P.S. My picture isn’t gorgeous but the taste is AMAZING! (I should also note this is a Keebler recipe that we found off of their piecrust…many moons ago. :)

Prep Time: 5 minutes
Total Time: 2 hours 5 minutes
Servings: 8

Ingredients

  • 3 1/2 cups frozen non-dairy whipped topping (Cool-whip), thawed
  • 1 Keebler® Ready Crust® Graham Pie Crust (or Oreo Crust)
  • 1 cup cold milk
  • 1 package (4-serving size) chocolate flavor instant pudding & pie filling
  • 1 cup canned cherry pie filling

Directions

  •  Spread 1 cup of whipped topping in crust.
  •  In medium bowl beat milk and pudding mix with wire whisk for 1 minute. Whisk in 1 1/2 cups of remaining whipped topping. Spread over whipped topping in crust.
  •  Spread remaining whipped topping over pudding mixture, leaving a 1-inch border around edge. Form slight depression in center of whipped topping. Spoon pie filling into depression. Refrigerate at least 2 hours.
  • Garnish as desired. Store in refrigerator.

 

Categories: At Home, Recipes | Tags: , , , , , , , , | Leave a comment

Carrot Cake Cookies

Posted on March 29, 2012 by Shoeless

“Fat kids heaven”

I LOVE Carrot Cake…and I really love Trader’s Joe’s inside out carrot cake cookies, sadly, I’m 3 hours away from the closest Trader Joes. These, however, are SO good they may make me swear off the Trader’s Joe’s version for ever. My husband’s response after he took a bit “Oh my god, I’m in fat kid heaven.” I’m not usually okay with making fat kid jokes…but, these are so good. I’ll let it slide. The recipe is modified from a Martha Stewart recipe and is slightly modified from the recipe I found at A Whisk and a Prayer.

Carrot Cake Cookie Sandwiches
1 cup packed light-brown sugar
1 cup granulated sugar
1/2 pound (2 sticks) unsalted butter, room temperature
2 large eggs, room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1  teaspoon cinnamon
1/2 teaspoon nutmeg
2 cups old-fashioned rolled oats
1 1/2 cups finely grated carrots, (about 3-4 large carrots)
-Preheat oven to 350 degrees. Line two baking sheets with Silpat baking mats or parchment paper, and set aside.
-Combine sugars and butter; beat until light and fluffy, 3 to 4 minutes. Add eggs and vanilla, and beat at medium speed until well combined.
-In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, and nutmeg; stir to combine.
-Gradually add flour to butter mixture; mix on a low speed until just blended.
-Mix in oats and carrots. Chill dough in refrigerator until firm, at least 1 hour.

-Using a 1/2-ounce ice-cream scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies.
-Transfer to oven, and bake until browned and crisped, rotating pan halfway through baking to ensure even color, 12 to 15 minutes. Transfer to a wire rack to cool. Repeat baking process with remaining dough.
-Once cooled completely, spread cream-cheese filling onto a cookie. Sandwich together with a second cookie. (Personally, I didn’t like the Sandwich…maybe my mouth just isn’t big enough? So we just topped ours with the icing and ate them individually)
According to Martha Stewart these made 28 sandwiches…maybe I just made mine really big, I got 28 cookies total, which would make you 14 sandwiches.
Bonus picture: My amazing hubby mixed up the frosting for me…how sexy is a man that can cook??
Categories: At Home, Recipes | Tags: , , , , , | 8 Comments

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