1 1/2 c milk
1 c water
2 c flour
3 T cocoa powder
6 T melted butter, slightly cooled
1/3 c sugar
In a large bowl, combine all ingredients and whisk vigorously until smooth. In a large saucepan over medium heat, pour about 1/3 – 1/2 c batter covering the entire bottom of the pan in a thin layer. Cook for about 2 – 3 min or until the top looks mostly cooked too, even before flipping. Carefully (it will be thin and delicate) flip the crepe over and cook for about 30 seconds. Remove crepe from the pan to a plate or platter and continue making crepes with remaining batter. (If not serving immediately, they can be stored in the refrigerator for several days. They stack well between plastic wrap lightly greased with non-stick spray.) Evenly divide filling among crepes, spooning it across the diameter of each crepe, and then roll them into 2″ tubes. Top with a spoonful of cherry pie filling and drizzle with chocolate sauce. Makes 10 – 12 crepes.
Cherry Cream Filling
1 21 oz can cherry pie filling, divided
1 c Cool Whip or whipped topping, thawed
1 T sugar
In a small bowl combine all but 1/2 c cherry pie filling (set it aside), the whipped topping, and sugar. Fold together until thoroughly blended.
1/2 c cherry pie filling
1/2 c chocolate syrup
1 3 oz pkg strawberry Jello
14 jam rollettes (like twinkies), cut into 1cm-thick slices
1/3 c apple juice or sweet sherry
1 lb strawberries, washed and halved
1/2 lbs blueberries
2 c vanilla custard
1 c whipped cream
Prepare Jello per package directions. Pour into a large container and place in the fridge for 1 hour or until set. Coarsely chop. Place half the rollettes in the base of a 3L (12 cup) capacity serving bowl. Drizzle half the apple juice or sherry over the rollettes. Top with 1/2 the jello and 1/3 of the combined strawberries and blueberries. Spoon over half the custard. Repeat with the remaining rollettes, apple juice or sherry, jelly and 1/2 the remaining strawberries and blueberries. Top with the remaining custard. Spoon the cream over the trifle and top with the remaining strawberries and blueberries. Place in the fridge until required.
2 pkgs shortbread cakes (or 1 Angel food cake)
2 8 oz pkgs cream cheese, softened (can use fat free)
1 16 oz container sour cream (can use low fat)
2 small boxes vanilla pudding (can use fat free/sugar free)
1 large can cherry pie filling
Make pudding as directed on box, chill. In separate large bowl, blend cream cheese and sour cream until smooth. Fold in pudding, blend on low until smooth. Cut shortbread into 1/2″ pieces and cover bottom of 9 x 13” pan. Pour cream mix over bread, smooth out evenly. Top with spoonfuls of cherry pie filling. Use a knife to swirl it through the cream filling. Refrigerate for one hour. Note: You can also make this dessert in a deep dish/trifle bowl by doing 2 layers of cake, mix and cherries. It can also be made into single servings by using small dessert dishes.
1 c mixed nuts
1 c dry roasted peanuts
1 c M&M Candies (plain)
1 c raisins
Either in a large bowl or plastic bag pour all ingredients in and mix.
4 – 6 apples
1/3 c brown sugar
1 t cinnamon
part of a pkg of rice paper
2 T cooking oil
Preheat oven to 450 F. Peel, then slice the apples. Mix apple slices with brown sugar and cinnamon. Fill a large mixing bowl 1/4 full with water. Place the rice paper into the water one sheet at a time. Soak for 1 – 2 min or just until it’s soft enough to work with. Place softened rice paper onto the counter and place 1 – 2 T apple mix onto the center. Fold the bottom up first, then fold the sides in, fold the top down last. Repeat, until you have used up all of the apples. Place onto a parchment paper lined pan, brush both sides with oil. Bake for 25 – 30 min turning a few times throughout. Note: You can double up on the rice paper if needed. This especially helps if you’re going to deep fry them instead of baking them.
2 c milk of choice OR canned coconut milk
heaping 1/8 t salt
1/4 c Dutch cocoa powder
1/3 c sugar, pure maple syrup or honey
1/2 c milk of choice & 3 T cornstarch (whisked together until dissolved)
3.5 oz chocolate chips or broken up bar (opt)
3/4 t vanilla
Heat 2 c milk of choice in a saucepan with salt, cocoa powder and sweetener. When the milk is warm, add cornstarch mix and bring to a boil. Once boiling, stir constantly for 2 min. Lower to a simmer for an additional min then turn off the heat. Once the heat is off, stir in the vanilla and broken up chocolate pieces until the chocolate melts. Transfer the pudding to the refrigerator to thicken. It gets thicker the longer it sits and will be ready to consume after a few hours or overnight.
3/4 c water
6 T unsalted butter
1 T sugar
1 c flour
1 egg for egg wash
Preheat oven to 425 F and line a large baking sheet with parchment paper. In a medium pot over medium heat add butter, sugar and water. Bring it to boil, while stirring slowly and take off heat. Stir in flour with a wooden spoon until all combined and coming off the walls of the pot easily. Start whisking in eggs one at a time, making sure that each egg is mixed into the batter before adding the next. Transfer batter into a piping bag and pipe little round mounts, about 1 1/2 – 2″ in size. Whisk the 4th egg in a separate little mixing bowl and brush pastries with it before baking. Bake pastries at 425 F for 13 – 15 min then lower the heat to 350 and bake for another 10 – 12 min until golden brown. Let pastries cool completely before adding the filling. Transfer whipped cream into a piping bag. Cut cooled pastries in the middle and fill them with whipped cream. Once chocolate is cooled, drizzle filled cream puffs with chocolate sauce. Makes 10 – 12.
Baileys Whipped Cream
1 c heavy whipping cream
2 T Baileys
1 T sugar
Add cold heavy whipping cream into the cold mixing bowl. Starting at low speed, start whisking, gradually raise to speed to high. Slowly pour in the sugar and then Baileys. Beat until stiff peaks appear. Keep in the refrigerator until ready to use.
1/3 c hot fudge topping
1 T Baileys
Heat up hot fudge topping and whisk it with Bailey’s until completely combined. Cool before using so it doesn’t melt the whipped cream.
1 pack graham crackers (or 1 1/2 c graham cracker crumbs)
1 c mini chocolate chips
1/4 t salt
1 1/2 c marshmallow fluff (can add up to 1/2 c more if desired)
2 large chocolate bars for melting (recommend dark chocolate)
coarse salt for topping
Crush graham crackers into a fine crumb and pour into a medium mixing bowl (break up any remaining large pieces). Add mini chocolate chips, salt and marshmallow fluff and mix well. Roll the mix into 1″ balls and place on a wax paper lined baking sheet. Freeze for 15 min. Break apart chocolate bars and add to a microwave safe bowl. Microwave chocolate for 75 seconds, stopping every 30 seconds to check and stir. Remove balls from the freezer and individually roll in melted chocolate to coat. Place back on a wax paper lined tray and sprinkle with coarse salt. Chill until firm.
1/3 box Jolly Rancher Watermelon Mix
1/3 box Jolly Rancher Green Apple Mix
1/3 box Jello Lemon Mix
1/3 box Jello Orange Mix
3 lbs green grapes
1 c water
Pour 1/3 of each flavor into small bowls. Poke a toothpick in through the spot where the stem was attached. Using toothpick, dip in water and roll in mix. (Or just have a bowl of grapes sitting in water). Put in fridge for as long as it takes to chill them completely. Once they are fully chilled you can easily remove the toothpicks.
1/2 c berries or fruit of choice
2 T oatmeal
1 T flour
1 T brown sugar, slightly packed
1 1/2 T softened butter
pinch of salt
pinch of baking soda
a couple drops of vanilla
Preheat oven to 350 F. Place berries/fruit In a ramekin or other small baking dish. In a separate bowl, mix all other ingredients….oatmeal, flour, sugar, butter, salt, baking soda and vanilla. Use your hand or a fork to make sure all ingredients are incorporated well. Sprinkle oatmeal mix evenly over berries/fruit. Place ramekin on a baking dish (just in case it boils over a little bit) and bake for 25 – 30 min or until topping is beginning to lightly brown. Serves 1. Note: These directions are per each serving so multiply it by how many servings you plan to make. Multiply recipe by 6 if you want to make an 8 x 8 baking dish.
1/2 c flour
1 t baking powder
1/8 t salt
1/2 t instant espresso powder (opt)
4 T dark cocoa powder, divided
5 T milk
9 T sugar, divided
2 T unsalted butter, melted
3/4 t vanilla
1/4 c brown sugar
3/4 c hot tap water
Preheat oven to 350 F and have ready a small ceramic dish that has a 1 1/2 c capacity. In a small bowl whisk together flour, baking powder salt, espresso powder and 2 T cocoa powder. Stir in milk, 5 T sugar, butter and vanilla. The batter will be very thick. Spread it in an even layer in the baking dish. In a small bowl, whisk together the remaining 2 T cocoa powder, 4 T sugar and brown sugar. Sprinkle this over the batter. Pour hot tap water on top of everything, but DO NOT STIR. Bake cobbler on a small sheet pan to catch overflows for 35 min. Let stand 15 minvbefore serving hot.
1 box of brownie mix and the ingredients it takes to make them
about 3/4 c chocolate frosting
15 oz almond bark melted according to package instructions
1 can of cherry pie filling or maraschino cherries (see note)
Bake the brownies as directed and let cool completely. Do not overcook the brownies, crunchy brownie bits don’t make for good bombs. Crumble the made brownies and mix in chocolate frosting. If you’ve made cake pops before, you want a similar consistency. You may need to add a little more, but you want to start out on the low side and add more if you need it. Once you have it the consistency needed (stays together easily but isn’t too sticky to roll into balls), start with about 1 1/2 T brownie frosting mix. (A cookie scoop makes it a lot easier.) Form it into a ball, but then make a hole in the middle that you can drop one cherry from the pie filling into. Fold the brownie ball in over the cherry or top with a little more of the brownie/frosting mix and do your best to seal the cherry in. Once you have all your bombs made, pop them in the freezer for about 20 min. While they are hardening up in the freezer, melt your almond bark. You may need a little more or a little less depending on how heavily you coat the bombs. After 20 min, take them out of the freezer and keep them in the refrigerator. Working one bomb at a time, drop it into the melted almond bark, pull it back out, and tap off the excess chocolate. Place it on wax paper and wait for it to dry completely. Note: Either cherry pie filling or maraschino cherries can be used. Please note that the maraschino cherries are a lot easier to work with, but they do leak once inside the brownie bombs.
1/2 c sugar
3 T unsweetened cocoa powder
1/4 c corn starch
1/8 t salt
2 2/3 c milk
2 T butter
1 t vanilla
Mix the sugar, cocoa powder, corn starch and salt together in the bottom of a heavy saucepan. Whisk in the milk and bring to a simmer. Continue to whisk and cook until it is thick enough to coat the back of a metal spoon. Take it off the burner and mix in the butter and vanilla. Pour into a bowl or serving dishes to cool. Note: If you lay plastic wrap across the top of the pudding while it cools it will prevent it from getting a skin.
1 c dark chocolate chips
1/2 c & 1/3 c powdered sugar, divided
2 T corn syrup
1/2 c dark rum
1/2 t kosher salt
3 c crushed graham cracker crumbs
1 c crushed walnuts or pecans
1/4 c cocoa powder
Place the chocolate in a large microwave safe bowl. Microwave the chocolate in 30 second intervals at full power, stirring between each cook time until all the chips have melted. Sift 1/2 c powdered sugar over the melted chocolate (sifting helps prevent clumps). Add corn syrup, rum and salt. Stir with a whisk until the sugar dissolves and the rum is incorporated and the mix is smooth. Add wafers crumbs and walnuts. Stir with a spatula or wooden spoon until incorporated. The mix will look crumbly. Cover with plastic wrap and refrigerate for 1 hour or overnight. Place cocoa powder and remaining 1/3 c powdered sugar in separate bowls and keep them nearby. Use a spoon or small ice cream server to scoop out enough chilled mix to roll a 1″ ball. The mix will be crumbly and hard but once you roll and squeeze it in your hands, it will come together. Coat the rum ball with powdered sugar or cocoa powder and repeat with the rest of the mix. Store rum balls in an airtight container in the refrigerator for about 5 days. The rum balls improve in flavor over the next few days.
2 c milk chocolate
1 1/3 c dark chocolate
1/2 c roasted peanuts, salted or unsalted
1 c mini marshmallows
1 c crushed graham crackers or Digestive biscuits, crushed
1 2/3 c Rolo chocolate
Grease and line an 8″ square baking tin with baking or parchment paper. Place the milk and dark chocolate in a large bowl and pop in the microwave, stirring in-between 20 second bursts until just melted. Add the roasted peanuts, marshmallows and cookie pieces into the chocolate and stir until it is all covered. Add half the Rolo chocolate and stir. Pour the chocolate mix into the prepared tin and spread out into one smooth layer. Press the extra Rolo pieces on top. Refrigerate for at least 1 hour or until the chocolate is set. Cut into small squares and serve. Keep in the fridge in an air tight container. Note: You can use any store-bought plain sweet biscuit/cookie for this recipe.
1 box instant pudding (any flavor and size)
2 – 3 c whipping cream
Using a hand mixer, make the instant pudding according to the package directions, only substitute heavy cream for the milk. After the pudding and heavy cream are well combined, place it in the refrigerator for a few min and mix again until it’s super thick. Store it in a covered container in your refrigerator for up to 2 weeks. You can also freeze it! (Freeze half of it, and refrigerate the rest.) It’s a really nice, cold treat frozen with a slightly different texture. Note: The heavy cream makes the pudding an incredibly rich and decadent dessert. You only need a spoonful at a time! In fact, it’s sweet and thick enough to use as an icing or pie filling. Try using half milk and half whipping cream for a slightly less thick outcome (or any ratio you’d like). If you’re watching your sugar intake, try the sugar-free instant pudding– combined with the heavy cream, it’s low in carbs. Try using it as a dip or a spread for fruit, cookies or graham crackers.
3 c crispy rice cereal
1 1/2 c chocolate chips
1 c peanut butter (can substitute for sunflower seed or soy nut butter)
1/2 c maple syrup
1/4 c coconut oil (can sub grass fed butter)
Line an 8 x 8″ baking dish or deep baking tray of choice with parchment paper and set aside. Add crispy rice cereal into a large mixing bowl and set aside. In a microwave safe bowl or stove top, combine all your other ingredients and heat until melted. Remove from microwave/off stove and whisk until completely incorporated. Pour the chocolate/peanut butter mix over the crispy rice cereal and mix until combined. Pour into the lined baking dish and refrigerate until firm (at least an hour). Remove and cut into bars. Note: Bars can be kept at room temp in a sealed container. They are best kept refrigerated for up to 4 weeks.
3 c fresh or frozen blueberries
1/2 c sugar
1 1/4 c water
1 t finely grated lemon zest
1 T lemon juice
1 c flour
2 T sugar
2 t baking powder
1/2 t salt
1 T butter
1/2 c milk
cream or whipped cream (opt)
In a large heavy saucepan, combine the blueberries, sugar, water, lemon zest and juice; bring to a boil. Reduce heat and simmer, uncovered, for 5 min. Meanwhile, in a large bowl, combine the flour, sugar, baking powder and salt; cut in butter until mix resembles coarse crumbs. Add milk quickly; stir until moistened. Drop dough by spoonfuls onto berries (makes 6 dumplings). Cover and cook over low heat for 10 mi. Do not lift lid while simmering. Spoon dumplings into individual serving bowls; top with sauce. Serve warm with cream or whipped cream if desired. Yield: 6 servings.