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5 on Friday: Pies for Thanksgiving Dessert

November 16, 2012 By Crumbs and Chaos 2 Comments

Somehow Thanksgiving’s next week…anyone else feel like fall has just flown by?! We’ve talked sides and bread…today we’re talking the icing on the cake – dessert, more specifically pie. There’s always The Perfect Pecan Pie. Here are a few more ideas to round out your dessert table…

Chocolate-Pumpkin Pie from Budget Gourmet Mom

Vanilla Crumb Pie from 4 Little Fergusons

Coconut French Silk Pie from Crazy for Crust

Tiramisu Pie from Saving Room for Dessert

Maple Brown Sugar Pie w/Brown Sugar Meringue from Bakeaholic Mama

What’s your must have Thanksgiving dessert?

Filed Under: 5 on Friday, Fall Tagged With: Pie, Thanksgiving

Butterfinger Oreo Ice Cream Dessert

September 2, 2010 By Crumbs and Chaos Leave a Comment

The name says it all…I love oreos and I love butterfingers…so what a better dessert than this! Another so simple dessert to put together and you can’t go wrong with it!

All you need:
1 pkg of oreos (not double stuffed)
8 butterfingers
1 stick of melted butter
1/2 gallon of vanilla ice cream

In a zip lock bag crush oreos and butterfingers. (It’s easier to crush a little at a time and then put in a bowl.) Once all crushed, mix in a stick of melted butter. In a 9×13 pan press down 1/2 the mixture. Then, put ice cream on top of mixture. (I opened up the whole container of ice cream and cut it into slices…then it’s easy to pat down in the pan.) Cover the ice cream with remaining 1/2 mixture. Lastly, put in the freezer until you’re ready to eat it!

Filed Under: Dessert, Kate, Quick and Easy

Special Occasion Dessert: Tres Leches Cake

July 18, 2011 By Crumbs and Chaos 11 Comments

I enjoy entertaining and love to make celebratory meals for others. Recently, I made a birthday meal for a friend and, at her request, we enjoyed Pulled Pork with Homemade BBQ sauce, Coleslaw, Cheesy Potatoes, a Fruit and Dip Tray and Sweet Tea.

She asked if I could make a Tres Leches cake, she remembered having one a long time ago and loved it. Yes, that was a tall order, seeing as how I’ve never made one before, but I was up for the challenge. It wasn’t difficult, but there are several steps involved in the process. That is part of the reason that I labeled it a ‘Special Occasion Dessert.’

This cake is a Latin dessert, ‘tres leches’ is spanish for three milks. A sponge cake that is saturated with the three milks and then covered in freshly whipped cream. It is out of this world delicious! AND, a friend who also ate this cake said that this recipe tastes as authentic as he’s ever had (I would think he would know since he grew up in a Mexican family!)

Tres Leches Cake

Ingredients

The Cake:

1 cup FLOUR
1 1/2 teaspoon BAKING POWDER
1/4 teaspoon SALT
5 EGGS, separated
1 cup SUGAR, divided
1 teaspoon VANILLA
1/3 cup MILK
1 can (12 oz.) EVAPORATED MILK
1 can (14 oz.) SWEETENED CONDENSED MILK
1/4 cup HEAVY CREAM

For Frosting:

2 cups HEAVY CREAM, for whipping
3 Tablespoons SUGAR

Instructions

Preheat oven to 350°. Grease and flour a 9x13 baking pan, set aside.
In a large bowl, whisk together flour, baking powder and salt. Set aside.
In the bowl of an electric mixer, fitted with the whisk attachment, whisk the egg yolks and 3/4 cup of sugar on medium-high speed until the mixture is thick and pale yellow. Add the milk and vanilla, mix to combine.
Pour the egg yolk mixture over the flour mixture and, using a rubber spatula, gently fold together until thoroughly combined.
Wash and dry the bowl and whisk. Add the egg whites to the bowl and whisk at high speed until soft peaks begin to form. With the mixer still running, pour in the remaining 1/4 cup of sugar and beat until the egg whites are stiff but not dry.
Working in three batches, gently fold the egg whites into the batter until just combined. Pour the batter into the prepared pan and smooth the surface with a spatula.
Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Turn the cake onto a cooling rack and allow to cool completely.
Transfer the cake to a rimmed serving plate (I had to cover a baking sheet with foil and use that). Mix together the evaporated milk, condensed milk and heavy cream in a 4-cup measuring cup. When the cake is cool, pierce the surface of the cake all over with a fork. Slowly drizzle all but 1 cup of the milk mixture over the top of the cake, making sure to get the edges of the cake. Discard the remaining milk mixture and allow the cake to absorb the milks for about 30 minutes.
To frost the cake, whip 2 cups of heavy cream with 3 Tablespoons of sugar until stiff peaks form (this took about 60 seconds for my stand mixer) Spread over the surface of the cake. Garnish with maraschino cherries if you like.
I put the cake in the fridge until ready to serve.

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Recipe Source: The Pioneer Woman

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Filed Under: Becca, Cake, Dessert Tagged With: Mexican

(Easy) Dessert Kabobs

March 22, 2012 By Crumbs and Chaos 8 Comments

All this gorgeous weather has the kids practically living outside and their mothers looking for super easy, kid approved snacks. Another thing I’m looking for…the reason that washable marker will wash off the skin of my two year old, but not off of my dining room table. Seriously, when it says washable it should really be washable!

When I say that these dessert kabobs are easy, that is exactly what I mean – EASY! Thread fresh fruit, marshmallows and donut holes on a skewer and call it a sweet, fuss-free snack. Drizzle on melted chocolate and call it dessert! I will say if you drizzle on the chocolate right before serving them to the kids, be prepared to wipe chocolate off their face from ear to ear. I think it would work well to chill them in the fridge for a few minutes to help firm up the chocolate before serving.

Any advice on removing the marker?

(Easy) Dessert Kabobs

Ingredients

STRAWBERRIES, stems removed and halved
BANANAS, sliced
LARGE MARSHMALLOWS
GLAZED DONUT HOLES, halved
1 cup CHOCOLATE CHIPS
BAMBOO SKEWERS

Instructions

Put fruit, marshmallows and donut holes onto skewers.
Place onto platter.
In a small bowl, microwave chocolate chips for 30 seconds. Stir and microwave again for 15 seconds. Stir again and repeat until chocolate is melted and smooth.
Pour melted chocolate into a small ziploc baggie, cut a tiny bit off of one corner and drizzle over kabobs.
Refrigerate a few minutes to firm up the chocolate a little bit. Serve to hungry kids and grownups.

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Printed from Crumbs and Chaos (www.crumbsandchaos.net)

Recipe Source: My friend, Jessica

Other ways to enjoy fresh fruit!

Berry Cheesecake Parfait

French Toast Kabobs

Chocolate Fondue

Fruit Kabobs with Cream Cheese Fruit Dip

You can find us linking up HERE and Ingredient Spotlight!

Filed Under: 5 Ingredients or less, Becca, Dessert, Kid Friendly, Sweet Snacks Tagged With: Chocolate, Strawberries

Red, White & Blue Cookie Dough Dessert Pizza

June 28, 2012 By Crumbs and Chaos 27 Comments

Sure enough…it’s that time of year…the berries are ripe and the get togethers are happening. And egg-less cookie dough is all the rage. Put it all together and you have this little beauty – RED, WHITE & BLUE cookie dough dessert pizza. The crust and ‘sauce’ were the perfect backdrop to the sweet, juicy berries and the chunks of cookie dough – pure bliss. This needs to make an appearance at your gathering next week…you will totally thank me.

Next time I make this (as in next Wednesday) I will put on more berries than I did this time. It could definitely be loaded up. And if you’re serving it to a large crowd, you may want to make two – it disappeared fast!

Red, White & Blue Cookie Dough Dessert Pizza

Ingredients

CRUST:

1/3 cup BUTTER, room temperature
1/2 cup SUGAR
1 EGG
1/2 teaspoon VANILLA EXTRACT
1 1/2 cups FLOUR, plus more for rolling if needed
1 teaspoon BAKING POWDER

SUGAR COOKIE DOUGH:

1/4 cup BUTTER, room temperature
1/4 cup SUGAR
1/2 teaspoon VANILLA
1/8 teaspoon SALT
3/4 cup FLOUR
1 Tablespoon MILK or CREAM

SAUCE:

2 Tablespoons CREAM CHEESE
1/4 cup HEAVY CREAM
1 Tablespoon SUGAR

TOPPINGS:

FRESH BLUEBERRIES
FRESH RASPBERRIES
1/3 cup WHITE CHOCOLATE CHIPS

Instructions

Make the crust: Preheat oven to 350°. Beat together butter and sugar until light and fluffy. Add egg and vanilla, mix well. Lastly, add in flour and baking powder. If it's too crumbly, use your hands to knead it together a few times. Form an 11 inch circle on a parchment paper lined baking stone or pizza pan. Bake for 10-12 minutes or until light golden brown. Cool completely.
Make the cookie dough: Combine all cookie dough ingredients in a medium size bowl. Set aside.
Make the sauce: In a mixing bowl, whip together cream cheese, heavy cream and sugar until peaks form.
Assemble pizza: Spread sauce over cooled crust. Top with berries, white chocolate chips and chunks of cookie dough. Cut into wedges and serve.

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Printed from Crumbs and Chaos (www.crumbsandchaos.net)

Recipe Source: The Cookie Dough Lover’s Cookbook

This post may also be shared over at Show Me Your Plaid Mondays, Mealtime Monday, Sugar and Slice Sunday, Sweet Sharing Monday, Mop It Up Monday, Melt In Your Mouth Mondays, Recipe Sharing Monday, Marvelous Mondays, Monday Funday, Two Cup Tuesday, Time to Sparkle, Tuesday Talent Show, Totally Tasty Tuesday, Back For Seconds Social, What’s In Your Kitchen Wednesday, Lil’ Luna Link Party, What’s Cookin’ Wednesday, Show & Share Wednesday, Cast Party Wednesday, Wicked Good Wednesdays, Whimsy Wednesday, Pin It Thursdays, Your Creative Timeout, Thursdays Treasures, Artsy Corner, All Things Thursday, Weekly Creative, Chic & Crafty Party, What’s Shakin’, Weekend Potluck, I’m Lovin’ It, Shine on Fridays, Create & Inspire, Saturday Show & Tell, Strut Your Stuff Saturdays

Filed Under: Becca, Dessert Tagged With: 4th of July, Berries

Individual Chocolate PB Trifles

May 7, 2012 By Crumbs and Chaos 8 Comments

Alas, it was my Mother-in-law’s birthday and I was in charge of the dessert. I spent some time trying to decide what the perfect dessert would be. I knew she loved peanut butter and chocolate so when I came across the trifle idea on Pinterest, it literally screamed her name. ONE PROBLEM…. I don’t own a trifle dish! Becca suggested clear plastic cups and it dawned on me that this would be the perfect dessert for a jar! Just like Dark Chocolate Brownies I made last year! They ended up being absolutely delicious and she loved them! <whew!>

I will say that I made a few changes and would maybe do things a little differently next time. Originally it calls for a boxed brownie mix. It was late and I was too lazy, so I figured I would just grab some brownies from the bakery at the store. They were out, so I ended up with brownie cookies. Maybe a little less fudgy and a little more chewy but they worked great! I also ended up buying a bag of the miniature peanut butter cups. They worked well, but there are also some other options. I personally don’t love the chocolate peanut butter ratio in the tiny peanut butter cups, BUT they are sold in bags and wouldn’t require any upwrapping or chopping. It also would look really adorable with a few of them as your topping. You could also go the regular sized route if that’s what you have or all you can find. Keeping in mind of course that there is a lot more peanut butter in those and you would still have to do the unwrapping and chopping. I don’t think that any of it really makes a huge difference because it is the flavors you are after. But I thought you would like to know you had a few options!

Individual Chocolate PB Trifles

Ingredients

4 cups BROWNIES, chopped
2 cups MINIATURE PEANUT BUTTER CUPS, chopped + 12 halves for topping
1/2 cup PEANUT BUTTER CHIPS
2 1/2 cups cold MILK
2 small packages INSTANT VANILLA PUDDING MIX
3 teaspoons VANILLA
1/2 cup CREAMY PEANUT BUTTER
12 ounces COOL WHIP, thawed

Instructions

In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Add peanut butter and vanilla; mix well. Fold in 8 ounces of cool whip.
Using 12- 6oz jelly jars, begin layering with brownies, then peanut butter cups, a few peanut butter chips, and pudding. Repeat layers ending with brownies, peanut butter cups, chips or any combination of those. Top with remaining whipped topping; garnish with reserved peanut butter cup halves. Refrigerate until chilled.

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Printed from Crumbs and Chaos (www.crumbsandchaos.net)

Recipe adapted from: Taste of Home

Some other great Chocolate PB combos:

Peanut Butter Brownies

Chocolate PB Explosion Cookies

Reese’s Cheesecake Brownies

Peanut Buster Caramel Bars

You can find us linking up HERE!

Filed Under: Dessert, Megan Tagged With: Chocolate, Peanut Butter

Grilled Angel Food Cake with Key Lime Pudding ‘n Raspberries

May 1, 2013 By Becca@CrumbsandChaos 5 Comments

A little birthday celebration made special by a simple yet impressive dessert – Grilled Angel Food Cake with Key Lime Pudding n’ Raspberries

Time to celebrate…C&C turns 3 today. I love celebrations that call for dessert, especially incredible desserts like this one. We’ve come a long way since our first post and we’re looking forward to what the next year brings. I wish I could have you all over for dessert, I would totally make this over and over again to thank you for reading (and leaving sweet comments!) on this lil’ blog.

Picture with me now…sweet delicate angel food cake grilled until golden brown – oh yes, I did. And it’s topped with creamy, tangy key lime pudding (that’s right, I may never eat another flavor of pudding again). Raspberries are the perfect partner for this already fantastic combo and the whipped cream is just icing on the cake.

Did I mention how simple this is? If you can use a spoon and butter bread, you’ve got this. If you want to take this to a gathering, make it into a trifle and be prepared to make new friends.

Grilled Angel Food Cake with Key Lime Pudding ‘n Raspberries

Ingredients

1 small pkg. VANILLA INSTANT PUDDING
1/2 cup BOTTLED KEY LIME JUICE
1/2 cup COLD WATER
1 14 oz. can SWEETENED CONDENSED MILK
2 cups HEAVY CREAM (or 4 cups of Cool Whip)
1/3 cup POWDERED SUGAR (if using heavy cream)
Store-bought ANGEL FOOD CAKE, sliced
Room temperature BUTTER
SHREDDED COCONUT, toasted
Fresh RASPBERRIES

Instructions

In a bowl, combine pudding mix, lime juice, water and sweetened condensed milk. Chill while whipping cream.
Whip 1 cup of cream until soft peaks form. Fold this (or 2 cups of Cool Whip) into pudding mixture. Return to fridge while grilling cake.
Preheat a skillet over medium heat, Spread both sides of each piece of cake with butter. Grilled in pan until golden on both sides.
Whip remaining cream with powdered sugar.
Place on cake on plate, sprinkle with toasted coconut, top with pudding mixture, layer on raspberries and whipped cream. Garnish with extra coconut.

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Printed from Crumbs and Chaos (www.crumbsandchaos.net)

Recipe Source: Pudding recipe from Savoring the Seasons With Our Best Bites

A few of our favorite desserts to celebrate with:

Birthday Cake Oreo Ice Cream | Sweet ‘n Salty Caramel Mousse Cups | Mocha Toffee Trifle

Chocolate Euphoria Cookie Bars | Gooey Chocolate Skillet Cake | Chocolate PB Marshmallow Bars

Peanut Butter Sheet Cake | Chocolate Coconut Bars | Triple Chocolate Scotcheroos

Basic Yellow Cupcakes w/Chocolate Frosting | Homemade Funfetti Cake | Triple Chocolate Brownies

Filed Under: Becca, Dessert, Spring, Summer Tagged With: Angel Food Cake, Key Lime, Raspberries

Raspberry Rhubarb Slab Pie

April 2, 2012 By Crumbs and Chaos 25 Comments

It’s time to start planning that Easter dinner and we’ll be here all week with great additions to your Easter menu, mostly in the way of dessert. I have this really great love for desserts that feed a crowd, that can be made in at least a 9×13 pan. My husband has this really great love for pie, which is his favorite dessert of all time.

So, when you put these two things together what do you get? Slab pie.

The first slab pie I ever made was a real winner at our house. The crust, filling, crumb topping ratio was perfect. So when I saw a recipe for a raspberry rhubarb version in the April/May issue of Taste of Home magazine, I knew we had to try it. I used that filling recipe in the crust/topping ratio that we love and it was as fantastic as I expected.

Easy to transport and easy to serve, this slab pie is the perfect addition to your holiday dessert table.

Raspberry Rhubarb Slab Pie

Ingredients

Crust:

1 1/2 cup FLOUR
1/2 cup COLD BUTTER, cubed
Pinch of SALT
1 Tablespoon SUGAR
1 teaspoon VINEGAR
1 1/2 Tablespoons COLD WATER

Filling:

2 cups SUGAR
1/3 cup CORN STARCH
5 cups FRESH or FROZEN (about 2 12 oz. bags) UNSWEETENED RASPBERRIES, thawed and drained
3 cups SLICED FRESH or FROZEN RHUBARB, thawed and drained

Crumb Topping:

1 cup FLOUR
1/2 cup BROWN SUGAR
1/2 cup COLD BUTTER

Icing:

1 1/4 cups POWDERED SUGAR
1/2 teaspoon VANILLA
5 teaspoons MILK

Instructions

Preheat oven to 375°.
Lightly grease a 9x13 baking pan. Set aside.
CRUST: Using a food processor, pulse together flour, butter, salt and sugar until the mixture resembles coarse crumbs. (If you don't have a food processor, you can use a fork or your fingers.) Add the vinegar and water until the mixture is doughy. Press into prepared pan in an even layer.
FILLING: In a large bowl, stir together sugar and cornstarch. Add raspberries and rhubarb, mix well. Spread in an even layer over crust.
CRUMB TOPPING: Place all topping ingredients in a food processor. Pulse to make crumbs. Spread evenly over filling layer.
Bake for 50-60 minutes or until a light golden brown and filling is bubbly. Allow to cool.
ICING: Combine powdered sugar, vanilla and milk. Drizzle over cooled pie. Cut into squares.

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Recipe Source: Based on a combination of this pie and one from Taste of Home Magazine Apr/May 2012

Other pie recipes we LOVE:
Slab Apple Pie
Bluebarb Pie
Slab Cherry Pie

You can find us linking up at the Ingredient Spotlight, HERE and “I’m partying at the Pi Day Pie Party at Crazy for Crust today. Come party with us!”

Filed Under: Becca, Dessert Tagged With: Pie, Raspberries, Rhubarb

Fried Ice Cream

May 1, 2012 By Crumbs and Chaos 17 Comments

HAPPY BIRTHDAY CRUMBS AND CHAOS! As we enter our 3rd year of blogging, we want to get into the mood for celebration by sharing with you a very special dessert! Stay tuned later this week for a little birthday giveaway.

A few weeks ago, my dad took my boys and me out for dinner. He chose a local Mexican restaurant and after stuffing ourselves with tacos and tostadas and a cheese crisp, we decided that on this rare occasion we were going to get dessert. I asked a few of the employees and got a hands down recommendation for the fried ice cream. How could I resist that?

So knowing that we were going to be doing a Cinco De Mayo week and it would include our birthday I knew this was the dessert for such an occasion. It is not the fastest process because of the multiple freezing times, but the actually cooking happens in a flash and I’m sure you won’t be disappointed! It has a wonderfully warm and chewy crust the oozes with ice cream. We served ours topped with honey, whip cream, and strawberries. I also think it would be wonderful drizzled with chocolate syrup or with a variety of fruits. Just like an ice cream sundae the possibilities are endless!

Fried Ice Cream

Ingredients

1 quart VANILLA ICE CREAM
2 cups CORN FLAKES, crushed
1 cup FLAKED COCONUT
1 Tablespoon CINNAMON
2 EGGS
1 Tablespoon MILK
2 quarts OIL, for deep frying

Instructions

Make 5 scoops of ice cream, approximately 1/2 cup each. Place on a pan or baking sheet lined with waxed paper and freeze for at least one hour.
Meanwhile, in a shallow bowl add crushed corn flakes, coconut and cinnamon. Stir together. Set aside. In another shallow bowl, beat egg and milk together, set aside.
Remove ice cream from the freezer and roll and press the corn flake mixture around the ice cream, packing it together as if making a snowball. Then roll the ice cream ball into the egg mixture then back into the corn flake mixture. This makes for a thicker, chewier crust. Return to the freezer for at least one hour or until the ice cream is VERY hard.
Heat oil in a heavy pot until the temperature reaches 365 degrees. Remove the ice cream balls from the freezer and carefully drop into the hot oil. Deep fry for ONLY 20-30 seconds. Remove from the oil and place on a dish or in a bowl. Top with you favorite toppings.

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Recipe adapted from: Simply So Good

Filed Under: Dessert, Ice Cream, Megan Tagged With: Cool Treats, Mexican

Caramel Vanilla Coffee Shake

June 26, 2012 By Crumbs and Chaos Leave a Comment

You could most certainly label me as a COFFEE LOVER…I’ll drink it hot, cold, flavored or not, any dessert with coffee in the title always catches my eye. Being able to open the fridge and pour myself a glass of iced coffee…a total treat and a moment for me in my often chaotic day.

Summer is the perfect time to enjoy this smooth and creamy drink. Summer is also the time to enjoy special treats like shakes that taste like your favorite coffee house drink (caramel and vanilla is one of my favorites) made in the comfort of your own home.

Megan and I made this incredible shake and enjoyed it with Pie Fries. If you can’t find the dulce de leche ice cream, you can use vanilla and add more caramel syrup. Sweet and dreamy, cold and creamy…you definitely need this in your life!

Caramel Vanilla Coffee Shake

by Becca {Crumbs and Chaos}

Ingredients

1 1/2 cup DULCE DE LECHE CARAMEL ICE CREAM
1/2 -3/4 cup INTERNATIONAL DELIGHT VANILLA ICED COFFEE (more or less to taste)
1 Tablespoon CARAMEL SYRUP, plus more for drizzling
WHIPPED CREAM

Instructions

Put all ingredients in a blender. Blend until smooth, pour into glasses and serve immediately.

International Delight is celebrating summer by giving away 1,000 half gallons of Iced Coffee each day! Grab your free drinks here!
Now, it’s your turn to celebrate! Enter to win $500 toward your ideal Summer Party by completing these two simple steps:

1. Pin my Iced Coffee Recipe photo on Pinterest.
2. Come back! In the comment field below, tell me you pinned and share your favorite taste of summer!
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine. International Delight Iced Coffee Sweepstakes and Rules.

This post is linked to Ingredient Spotlight