Chocolate-Banana Split Dessert

This dessert was so good.


You will love it too.


I got this recipe from my Kraft Canada "Whats Cooking" magazine. or you can find it here.

If you have ever had 'heaven in a pan' , this is just like, but the 2.0 version. With the bananas and cherries it just tastes that much better. I loved it.




Crush 30 oreos in your blender. (use oreos and not the crumbs)

Mix with butter and press into the bottom of a 9x13 pan.

Refridgerate

cream together cream cheese, sugar, milk, and 1 cup cool whip

Spread evenly over crumb layer.

Refridgerate

layer with sliced bananas.

Mix pudding and milk. Pour over bananas.

Spread with remaining cool whip.

Refridgerate for 4 hours or longer (overnight if you are making it the night before)

Before serving sprinkle with pecans/walnuts, cherries, and drizzle with chocolate sauce.

(** It calls for walnuts, but I prefer pecans**)

So many layers of goodness.


Chocolate-Banana Split Dessert

30 Oreo Cookies, finely crushed (about 2-1/4 cups)
6 Tbsp. butter, melted
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1/4 cup sugar
2 Tbsp. cold milk
3 cups thawed Cool Whip Whipped Topping, divided
4 bananas, sliced
2 pkg. (4-serving size each) Jell-O Chocolate Instant Pudding
3-1/4 cups cold milk
1/3 cup maraschino cherries, halved
1/4 cup chopped toasted walnuts
2 Tbsp. chocolate syrup

Mix cookie crumbs and butter; press onto bottom of 13x9-inch dish. Refrigerate until ready to use.

Beat cream cheese, sugar and 2 Tbsp. milk in medium bowl with whisk until well blended. Stir in 1 cup Cool Whip; spread over crust. Top with bananas.

Beat pudding mixes and 3-1/4 cups milk with whisk 2 min.; spread over bananas. Let stand 5 min. or until thickened; cover with remaining Cool Whip. Refrigerate 4 hours.

Top with cherries, nuts and syrup just before serving.

Spinach Mandarin Poppy Seed Salad

Ok, I know it has been all summer since I have blogged. I am sure that no one even checks this blog anymore because it has been so long since I have posted. But I am back at it for the fall, I promise to blog more. I have been doing more cooking and baking and am so excited to share with you guys.


This is a salad that I ate ALL summer long. It is so good. I found it in my Our Best Bites cookbook (great cookbook). Or you can find it here.

I made this salad for family dinner one sunday. I decided to just bring all the ingredients and my immersion blender to my MIL's house. I was rushing to get the salad and dressing made because people were waiting to eat. I had everything all ready and was just taking my blender to the sink to rinse it off. I didn't want to drip the dressing everywhere when I walked from the counter to the sink with it, so I just brought the dish that they dressing was in to catch any drips. Right in front of the sink the container slipped out of my hands and hit the floor. It hit and then bounced up. Sending dressing everywhere. It was in my eyes. It was on the ceiling, the light fixtures. In place that were so unexpected. What a mess. I laughed about it, but had to make another batch of the dressing. But the salad is that good, that it made all the trouble worth the effort.


Spinach Mandarin Poppy Seed Salad


8oz (1/2 bag) Baby Spinach

1/2-1 head romaine lettuce, chopped

1/2 thinly sliced red onion

1 large avocado, cubed

8oz mozza or swiss cheese, shredded

1 pkg bacon, cooked and crumbled (I use Facon because I hate frying bacon)

1 (12oz) can Mandarin oranges, drained

Combine all ingredients in a large bowl. When ready to serve toss with dressing.



Now for the dressing, the best part.





Combine vinegar, salt, pepper, sugar, and mustard.

While blender is running, add sliced green onions

Continue running the blender and add the oil in a steady stream.

Pour into a serving dish and whisk in poppy seeds.

All I have to say is You're Welcome. You will love this salad and dressing.

Poppy Seed Dressing

1/3 cup white or white wine vinegar

1 tsp kosher salt

a few turns of freshly ground pepper

3/4 cup sugar

1 tsp prepared mustard

2 tbsp sliced green onions

1/2 cup vegetable oil

1 tsp poppy seeds

In a blender, combine vinegar, salt, pepper, sugar, and mustard. While the blender is running, add the green onion. continue running the blender and add the oil in a steady stream until it is fully incorporated.

Pour the dressing into a serving or storage container and whisk in poppy seeds (I actually leave it in my blender and just give it a mix for 5 seconds on the slowest speed). Serve over salad.

Caramel Toffee Squares

Ok, before I start the recipe let me first address something. I have had a few people tell me that they can't comment on my blog. I can't figure out why. I have checked all my settings (to the best of my knowledge), but everything seems like it is correct. So I can't figure it out. Does anyone have an idea?? But I apologize to you guys that it doesn't work. But I do love hearing from you and I wish that I could figure the comment thing out so that you guys could tell me what you have tried and what you think or any questions.

I have a deep love for squares. I mean really, how can you go wrong with a square. They are good for every occasion or no occasion at all (for example the 2 pan of nanaimo bars I made this weekend and then spent the weekend eating them- no occasion, but perfect).

And these squares are to die for. The shortbread layer is just the right consistency and the carmel layer is so chewy.



Crumble press together:

Flour
Sugar
Butter

Press into a 9X9 pan

Bake at 335 degrees for 15 minutes


In a sauce pan combine;

Butter

Brown sugar

corn syrup

can of sweetened condensed milk

Boil for 5 min.
Remove pot from heat and stir caramel until it thickens.

Pour over crust and sprinkle with chocolate chips

Let cool.

For some reason as with everything I make, I put it in the fridge. If you want them a little more 'melty' leave them on the counter. But for a firmer square, store them in the fridge.

CARAMEL TOFFEE SQUARES

Crust

1 1/4 flour

1/4 sugar

1/2 cup butter

Crumble. Press into a 9X9 pan.

Bake 335 degrees for 15 minutes.

Caramel

1/2 butter

1/2 brown sugar

2 tbsp corn syrup

1 can sweetened condensed milk

Combine in sauce pan. Boil for 5 minutes, stiring constantly. Remove from heat, stir slowly until it thickens.

Pour over crust.

Sprinkle with chocolate chips. (you can choose the amount)

Cool

**Note, if you want a thicker chocolate layer. Melt 2/3 cup (or more) chocolate chips and spread over caramel layer.

Fabric Yo-Yo hair clips

I saw these cute Fabric Yo-yo's here. I fell in love. I wanted to make some. I have a big bag of scrap fabric that I am dying to use. So I went to work.

I made my yo-yo's into hair clips. My lil'G is always being mistaken for a boy (I guess pink clothes and a little pig tail on top is not clear enough for some). So I figured I would have her wear a hair clip everyday. Hopefully no one will make that mistake again.

But as the Make-it-Love-it blog shows, you can use them for anything. So many cute things to make with them. Check out this quilt.

Trace a circle on the wrong side of you fabric. I just used cups or bowls from my kitchen.

You can chose what size of yo-yo you want. Just bear in mind that your yo-yo will end up being a little less than half the size that you trace.

Cut out your circles.

With an iron, press a 1/4 around the edge. (This is the part that takes the longest. I always hate pressing things)

Baste stitch around the edge of the circle, the a needle and thread. (according to the tutorial the smaller your stitch the wider the opening on your yo-yo and vice versa.)

Once you have gone all the way around pull on your thread and it will start to gather.

Once you have pulled the thread tight or to where you want it, tie a knot.

So many cute fabrics.

Now you can chose what you want to make with your yo-yo's

I covered my aligator clips and glued my yo-yo to the clip.

You can embellish them. I added a cute little button.

I just think that these clips are so cute. Something different than the bows or flowers.

NOTE***

After I posted this I noticed that my links aren't working. Here they are.

Yo-Yo's http://www.makeit-loveit.com/2009/02/fabric-yo-yos.html

Quilt http://www.amybutlerdesign.com/pdfs/Bloom_Quilt.pdf

Layered Mint Chocolate Brownies

I know that it has been so long since I have posted. I won't bore with you a million excuses why (all of which are totally valid) ,but life has been happening here. But my first post back is a good one, I promise you that.


So many good things happening all at once with these babies. A layer of brownies, then a layer of icing , and then a layer of chocolate. So much goodness wrapped up in one!

I got this recipe from the "Worldwide Ward Cookbook". As soon as I saw it I knew I had to make it. I have made it several times and it is always a fav.




Mix;
Butter
Cocoa
Sugar



Add;
Eggs, one at a time

Beating well after each one




Stir in
Flour




Pour into a greased 9X13 pan.

Bake at 350 for 25 minutes. (Make sure that the center is done)

Let cool completely

Mix;

Butter

Powdered sugar

Add;

Milk, add only enough to make a smooth consistency.

Add,

Mint Extract

Green Food Coloring

(You can change the color and the flavoring that you use depending on what you want)

I have actually contemplated doubling this layer, just because it is so good. But I haven't yet.

Spread over brownie layer.

Refrigerate until firm

Melt,

Chocolate Chips

Butter

Stir.

Pour over frosted brownie, spreading to cover.

Refrigerate until topping is set

Oh look at that layer of icing.

Layered Mint Chocolate Brownies

Brownie:

1 cup butter, melted

2/3 cup cocoa powder

2 cup sugar

4 eggs

1 1/2 cup flour

Mix butter, cocoa, and sugar; add eggs, one at a time, beating well after each one. Stir in flour. Spread into a greased 9X13 pan. Bake at 350 degrees for 25 minutes. Let cool completely.

Mint Frosting:

1/2 cup butter, softened

2 cups powdered sugar

1-3 tbsp milk

1/2 tsp mint extract

green food coloring

Mix butter and powdered sugar. Add only enough milk to make a smooth consistency. Add mint extract and enough food coloring to make a light green color. The frosting will be thick. Spread over brownie layer. Refrigerate until firm.

Chocolate Topping:

1 1/2 chocolate chips

1/2 cup butter

Melt chips and butter in micorwave to 2-3 minutes. Stir well to combine. Pour over frosted layer and spread to cover completely. Refrigerate until topping is set and hardened.

Let brownies sit at room tempurature for 10 mionutes before cutting. Cut with a sharp knife.

Sweet Pumpkin Doughnuts

Ok, How cute are these mini-doughnuts. I know, right!! Well not only are they cute but they are good for you!




I got these new pans and I was really wanting to try the recipe that came with them, but I am trying to eat a little better (and by that I mean cut out junk). So I wanted something a little healthier to make with these pans. I got this cookbook and found a recipe for these little doughnuts and I knew I had to make them ASAP. (PS, I really like this cookbook)

Sweet Pumpkin Doughnuts is not the actual name from the cook book; they just called them 'Doughnuts' which is a little vague. I call them Sweet Pumpkin Doughnuts and it describes them perfectly.

Don't worry, if you don't have a mini doughnut pan you can just use a mini-muffin pan. Or get yourself a doughnut pan because any muffin recipe that you make you can turn into a mini doughnut. Fun Fun Fun. I found mine here.



In a bowl beat together;

Sugar
Pumpkin puree
Sweet Potato puree



Add;

Milk
Egg whites
Margarine
Vanilla



Add;

Flour
Baking Soda
Baking Powder
Spice



Pour your batter into plastic/pastry bag and cut the tip off one side (not if you are using pastry bag)
Squeese the batter into the pan. (Look at me in action!!)



Be sure to coat your pan with non-stick cooking spray.

Bake at 350 degrees until tops are lightly browned, 20-25 minutes

Turn onto cooling rack.

Dust them with confectioners' sugar.

They are good. They were gone within a few hours at my house. Both my kids and my hubby liked them. I made it with whole wheat flour, I think that regular white flour would give it a completely different taste.

I will be making these again forsure.

Sweet Pumpkin Doughnuts

1/2 cup firmly packed light or dark brown sugar (I used 1/4cup brown sugar Splenda and 1/4 cup regular brown sugar)

1/2 cup canned pumpkin puree (I froze the rest for another time)

1/2 cup sweet potato puree (I had some in my freezer left over from this)

1/2 cup skim milk

1 large egg white

1tbsp trans-fat-free soft rub margarine

1 tsp vanilla extract

1 cup all purpose flour, or whole-wheat pastry flour

1tsp baking soda

1/2 tsp baking powder

1/2 tsp cinnamon or pumpkin spice

1/4 cup confectioners' sugar

Preheat oven to 350 degrees. Coat doughnut or muffin with non-stick cooking spray.

In a large bowl, beat together the sugar, pumpkin, and sweet potato purees. Add the milk, egg white, margarine, and vanilla. Add the flour, baking soda, baking powder, and spice. Mix until completely incorporated

Pour the batter into a large plastic storage bag (ziplock freezer bag) or use a pastry bag). The the bottom tip of one side of the bag. Squeeze the batter into the mold. Bake for 20-25 minutes or until tops are lightly browned or a toothpick inserted comes out clean. Turn the doughnuts onto a wire rack.

Let them cool completely. When cool dust with confectioners sugar.

Makes about 2 dozen mini-doughnuts.