Search Results for: label/Dessert

Trick or Treat Dessert Pizza

Because you set aside the ‘good stuff’ anyway, this Trick or Treat Dessert Pizza is a perfect way to enjoy your favorite fun size candy bars!

Trick or Treat Dessert Pizza | Crumbs and Chaos #candybar #halloween #fall  www.crumbsandchaos.net

Please tell me I’m not the only one that picks up a bag of Halloween candy, you know, to have on hand just in case.  Nor am I the only one that picks out the good stuff from all one of my kids’ candy stash.  I can’t be.  The beauty of fun size candy bars is that you can enjoy more than one favorite at a time.

So in celebration of fun size candy bars everywhere, I made a trick or treat dessert pizza.  As a way to celebrate the ‘good stuff’, make this to use up the candy that mysteriously jumps into your cart after a quick grocery stop or to use the kid’s Halloween candy in a simple dessert.  It’s perfect for your next fall party!

Trick or Treat Dessert Pizza | Crumbs and Chaos #candybar #halloween #fall  www.crumbsandchaos.net

 

Trick or Treat Dessert Pizza

This easy dessert makes great use of your favorite fun size candy bars and is well loved by both kids and adults.

Ingredients

  • 1 roll REFRIGERATED COOKIE DOUGH (I used Pillsbury Chocolate Chip - use your favorite)
  • 4 oz. CREAM CHEESE
  • 1/2 cup MARSHMALLOW CREME
  • Assorted FUN SIZE CANDY BARS, chopped
  • M&Ms
  • CARAMEL SAUCE, for drizzling before serving if desired

Instructions

  1. Preheat oven to 350 degrees.
  2. Press cookie dough into a 12 inch circle on a pizza pan or parchment lined baking stone. Bake for 15-17 minutes until cookie is slightly golden.
  3. Let cool completely.
  4. Beat together cream cheese and marshmallow creme. Spread in a thin layer across cookie (an offset spatula works great for this!). Sprinkle with candy of your choice. Cut into wedges and serve, drizzle with caramel sauce if desired.
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becca

 

More love for candy bars…

Candy Bar Apple Dip

Butterfinger Muddy Buddies

Hot Fudge & Kit Kat Rice Krispie Treats

Mini Butterfinger Pies in a Jar

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Peanut Butter Cup Dessert Pizza

By now you may have guessed, I LOVE cookie dough!  I got The Cookie Dough Lover’s Cookbook for my birthday and by now you may have seen the Chocolate Chip Cookie Dough Sandwiches, the Cookie Dough Popsicles, and the Red, White, & Blue Cookie Dough Dessert Pizza, all made from this book.  I really just enjoy eating the (eggless!) cookie dough straight from the bowl but also love it in any dessert!  Today’s dessert is a take on the cookie dough dessert pizza but with different toppings.  I actually made this twice this week for two separate occasions and was a hit both times.  The classic sugar cookie base topped with a creamy peanut butter sauce, peanut butter cookie dough, and peanut butter cup minis!  The only thing that could make this better (which wasn’t thought of til after the fact) would possibly be a drizzle of chocolate sauce.  Next time, and there WILL be a next time, I may try doing just that!

Peanut Butter Cup Dessert Pizza | crumbsandchaos.net | #peanutbutter #dessert #chocolate

Peanut Butter Cup Dessert Pizza

Ingredients

  • 1 pkg PILLSBURY SUGAR COOKIE DOUGH (or your favorite sugar cookie dough)
  • FOR COOKIE DOUGH:
  • 2 Tablespoons UNSALTED BUTTER, room temperature
  • 2 Tablespoons CREAMY PEANUT BUTTER
  • 2 Tablespoons GRANULATED SUGAR
  • 1/4 cup BROWN SUGAR, packed
  • 1/2 teaspoon VANILLA
  • 1/8 teaspoon SALT (increase to 1/4 teaspoon if using unsalted peanut butter)
  • 1/2 cup FLOUR
  • 1 Tablespoon MILK or cream
  • For PEANUT BUTTER SAUCE:
  • 2 Tablespoons CREAMY PEANUT BUTTER
  • 1 Tablespoon HONEY
  • Pinch ground CINNAMON
  • 1/8 - 1/4 cup HEAVY CREAM
  • TOPPINGS:
  • PEANUT BUTTER CUP MINIS
  • ROASTED PEANUTS (optional)

Instructions

  1. Preheat oven to 350 degrees. Roll out cookie dough into approximately 11" circle. Bake for 10-12 minutes or until edges are golden brown. Let cool completely. Meanwhile make peanut butter cookie dough and peanut butter sauce.
  2. FOR COOKIE DOUGH:
  3. Beat together butter, peanut butter, sugars, and vanilla. Add salt and flour and mix until incorporated. Add milk and mix until dough comes together. Roll into small bite size balls and set aside.
  4. FOR SAUCE:
  5. Whisk together peanut butter, honey, cinnamon, and 1/8 cup of cream until smooth. Add more cream if needed to create the right consistency.
  6. Spread a layer of sauce over cooled cookie and top with cookie dough and peanut butter cup minis. ENJOY!
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Recipe Source: The Cookie Dough Lover’s Cookbook by Lindsay Landis

 

megan

 

 

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The Best of 2013: Desserts

The Best of 2013: Desserts on Crumbs and Chaos Be prepared to drool over today’s list of tasty desserts in our look back over 2013.  Don’t miss – breakfast, soup & bread, main dish or snacks & appetizers in this fun series we’re taking part of with Finding Joy in My Kitchen.

Triple Chocolate Scotcheroos | Crumbs and Chaos #chocolate #dessert www.crumbsandchaos.net Triple Chocolate Scotcheroos

"Hostess Cupcake" Cake Balls | crumbsandchaos.net | #dessert #cake #chocolate “Hostess Cupcake” Cake Balls

Lemon-Raspberry Ice Box Pie | Crumbs and Chaos An incredible pie - creamy lemon filling perfectly complemented by tart raspberries and Oreo cookie crust. #pie #lemon #Oreo www.crumbsandchaos.net Lemon Raspberry Icebox Pie

Chocolate Chip Butter Cake | Crumbs and Chaos #chocolate #dessert #cake www.crumbsandchaos.net Chocolate Chip Butter Cake

Oreo Dirt Cups | crumbsandchaos.net | #oreo #dessert #kids Oreo Dirt Cups

Hot Fudge Kit Kat Rice Krispie Treats | Crumbs and Chaos A fabulous spin on your favorite #nobake treat. #hotfudge #kitkat #ricekrispietreats www.crumbsandchaos.net Hot Fudge & Kit Kat Rice Krispie Treats

Lemon Vanilla Dream Bars | crumbsandchaos.net | #dessert #lemon #vanilla #bars Lemon Vanilla Dream Bars

Peanut Butter Chocolate Swirl Cookies | crumbsandchaos.net | #peanutbutter #chocolate #cookies Peanut Butter Chocolate Swirl Cookies

Dulce de Leche Pumpkin Pie | Crumbs and Chaos #Thanksgiving #pie #pumpkin www.crumbsnadchaos.net Dulce de Leche Pumpkin Pie

M&M Chocolate Chip Cookies | Crumbs and Chaos #softcookies www.crumbsandchaos.net M&M Chocolate Chip Cookies

don’t miss last year’s review – The Best of Desserts: 2012

Peanut Butter Cup Rice Krispie Treats

Peanut Butter Cup Rice Krispie Treats | Crumbs and Chaos A peanut butter lover’s version of a classic treat…Peanut Butter Cup Rice Krispie Treats are the perfect for your next get together, as an afternoon snack or just because!

I feel like you can never have enough RKT versions to fall back on when you are eluded by what to make as a dessert.  I mean, you really can’t go wrong by starting with cereal and marshmallows and adding chocolate and peanut butter.  The fact that kids and adults love them and there’s no baking required is just a bonus.  I love how the mini peanut butter cups absolutely perfect the chocolate peanut butter ratio of these bars.  And don’t offer these to a crowd before you’ve secretly hid one for yourself…they go super fast, just sayin’ ;)

Peanut Butter Cup Rice Krispie Treats | Crumbs and Chaos

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Peanut Butter Cup Rice Krispie Treats

Ingredients

  • 5 Tablespoons BUTTER
  • 9 cups MINI MARSHMALLOWS
  • 1/2 cup CREAMY PEANUT BUTTER
  • 4 1/2 cups RICE KRISPIES CEREAL
  • 4 1/2 cups COCOA KRISPIES CEREAL
  • 8 oz. bag MINI REESE'S PEANUT BUTTER CUPS

Instructions

  1. Line a 9x13 pan with foil. Grease well using butter for best results.
  2. In a large microwave safe bowl (or a saucepan for the stove), melt butter. Add marshmallows to bowl, heat at 45 second intervals, stirring in between until melted and smooth.
  3. Meanwhile, mix together cereals in a large bowl.
  4. Stir peanut butter into melted marshmallows. Pour over cereal and mix well. Add in mini peanut butter cup candies and stir again.
  5. Transfer this mixture to prepared pan. Take a turner spatula and butter the back of the flat side well. Use it to press the bars firmly into the pan. Set aside to cool and set up before cutting into bars.
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becca

More RKT to love…

Double Chocolate Salted Caramel Rice Krispie Treats

Hot Fudge & Kit Kat Rice Krispie Treats

Banana Cream Pie Rice Krispie Treats from Crazy for Crust

Pay Day Krispy Bars from Lady Behind the Curtain

Lemon Cheesecake Mousse Cups {+ a Giveaway!}

Lemon Cheesecake Mousse Cups | Crumbs and Chaos Happy Friday!!  Let’s celebrate with a creamy, lemony no bake dessert.

There happens to be a yogurt that I’m head over heels in love with and when my sister first introduced me to it several months back it wasn’t available yet in my neck of the woods.  In fact, the first time I spotted Noosa at a Target while shopping in a nearby town I text my sister right away and I couldn’t hide the excitement of being able to grab a few cartons of it.  And now I can find it at the store I grocery shop every week and that means breakfast bliss ;)

Never heard of Noosa Finest Yoghurt?!  It is an Aussie-style yoghurt that is made in small batches with farm fresh ingredients and has the just the right amount of sweet and tang to it.  There are 9 drool worthy flavors (my all-time fave is raspberry!).  You can use the store locator on their website to find it at a store near you because you’re going to need a few cartons to make this dessert.

Lemon Cheesecake Mousse Cups | Crumbs and Chaos The folks at Noosa invited me to use their finest yoghurt in a recipe contest.  So lemon cheesecake mousse cups were born.  These dessert cups are perfect for fresh berries and are make ahead so they’ll be ready for any occasion.  This season is absolutely calling for a carefree dessert and this is it.

… 

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5 on Friday: Pies for Thanksgiving Dessert

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?

(Easy) Dessert Kabobs

 
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

  1. Put fruit, marshmallows and donut holes onto skewers.
  2. Place onto platter.
  3. 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.
  4. Pour melted chocolate into a small ziploc baggie, cut a tiny bit off of one corner and drizzle over kabobs.
  5. Refrigerate a few minutes to firm up the chocolate a little bit. Serve to hungry kids and grownups.
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Recipe Source: My friend, Jessica

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Red, White & Blue Cookie Dough Dessert Pizza

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

  1. 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.
  2. Make the cookie dough: Combine all cookie dough ingredients in a medium size bowl. Set aside.
  3. Make the sauce: In a mixing bowl, whip together cream cheese, heavy cream and sugar until peaks form.
  4. 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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Recipe Source: The Cookie Dough Lover’s Cookbook

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Raspberry & Chocolate Cheesecake Trifles

An easy, no bake dessert involving some of my favorite flavors.

These Raspberry & Chocolate Cheesecake Trifles come together in minutes

and are the perfect thing to be packed up and taken anywhere!

Raspberry & Chocolate Cheesecake Trifles | Crumbs and Chaos

 

A big thank you to Dove Chocolates for asking me to be a Tastemaker for them this summer by creating 3 recipes with their outstanding chocolate.  Dove Promises are colorfully wrapped, the right size for snacking and make the perfect starting point for a rich, chocolate-y dessert.  I love the sayings that are printed on the inside of the candy wrapper, they always make me smile.

My inspiration for this dessert was the bounty of fresh raspberries that were staring me down at the fruit stand.  I adore the combo of dark chocolate and raspberries – it definitely ranks up there as one of my all time favorites.  Including them both in a no bake dessert? A no brainer this time of year.  These sweet little treats in a jar come together quickly and would be easy to throw in the cooler for your next picnic.  Could you make this in one big bowl?  Absolutely!

I’ll be sharing the two other recipes that I made using Dove Chocolates over on the Dove Chocolates Facebook page and on our Crumbs and Chaos Facebook page – follow us both to be sure you don’t miss anything!

Raspberry & Chocolate Cheesecake Trifles | Crumbs and Chaos

 

Raspberry & Chocolate Cheesecake Trifles

Ingredients

  • 4 oz. DOVE PROMISES SILKY SMOOTH DARK CHOCOLATE, 16 pieces unwrapped
  • 8 oz. CREAM CHEESE, room temperature
  • 3 Tablespoons SUGAR
  • 1 cup WHIPPING CREAM
  • 8 CHOCOLATE SANDWICH COOKIES, coarsely chopped
  • 1 cup FRESH RASPBERRIES
  • Additional DOVE PROMISES for garnish

Instructions

  1. Place chocolate in microwave safe bowl, heat at 30 second intervals until almost melted. Stir until smooth. Allow to cool slightly.
  2. Beat together cream cheese and sugar until smooth. Add cooled chocolate and mix well.
  3. Whip cream until stiff peaks form. Add half of whipped cream to chocolate mixture.
  4. Assemble - place about a tablespoon of chopped cookies in the bottom of each 8 oz. jar, layer on 2 tablespoons of chocolate cheesecake mixture, 4 raspberries, a tablespoon of whipped cream. Repeat layers ending with whipped cream.
  5. Garnish with an additional unwrapped DOVE Promise. Cover and refrigerate until serving. These can be made up to 1 day ahead.
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becca

 

 

*I was compensated for my time and sent chocolate to create 3 fabulous recipes for Dove Chocolates.  All opinions are my very own!

Special Occasion Dessert: Tres Leches Cake

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

  1. Preheat oven to 350°. Grease and flour a 9x13 baking pan, set aside.
  2. In a large bowl, whisk together flour, baking powder and salt. Set aside.
  3. 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.
  4. Pour the egg yolk mixture over the flour mixture and, using a rubber spatula, gently fold together until thoroughly combined.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. I put the cake in the fridge until ready to serve.
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Recipe Source: The Pioneer Woman

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The Best Appetizers, Side Dishes & Desserts for Your Weekend Cookout

The Best Appetizers, Side Dishes & Desserts for your next cookout | Crumbs and Chaos #appetizers #sidedishes #desserts #cookout  www.crumbsandchaos.net  Not sure what to put along side your grilled favorites this weekend?  I’ve put together a list of  the best appetizers, side dishes and desserts, all of which are about as quick and easy as opening a bag of chips.  Enjoy!

Cookout Appetizers | Crumbs and Chaos

Cream Cheese Sausage Balls

BBQ Chicken Dip

Apricot Gorgonzola Cheese Spread

Everything But The Potato Dip

Creamy Crab and Red Pepper Dip

Feta Cheese Ball

Cheddar Bacon Dip

Crock Pot Reuben Dip

Asiago Artichoke Dip Cookout Side Dishes | Crumbs and Chaos

Cilantro Ranch Pasta Salad

Southwestern Quinoa Salad

Cream Cheese Corn

Candy Bar & Grape Salad

Broccoli Salad

Broccoli Slaw

BBQ Coleslaw

Cheesy Ranch Potatoes

Simple Marinated Tomato Salad

Cookout Desserts | Crumbs and Chaos

Double Chocolate Salted Caramel Rice Krispie Treats

Oreo Cheesecake Cookies

M&M Chocolate Chip Cookies

Apple Pie Salsa

Chocolate Chip Butter Cake

Oreo Dirt Cups

S’mores Brownies

Caramel Apple Dip

Peanut Butter Sheet Cake

Hot Fudge & Kit Kat Rice Krispie Treats

Lemon Vanilla Dream Bars

Berry Cheesecake Parfaits

Triple Chocolate Scotcheroos

Cream Cheese Lemon Cake Bars

Have a wonderful weekend!

Butterfinger Oreo Ice Cream Dessert

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!


The Best of Desserts 2012

Desserts rule.  That’s obviously our motto here at C&C with about 75 desserts for the year, it’s our most posted in category around here.  Not that anyone has ever complained…here are a few highlights from the year.

Don’t miss – The Best of Breakfast, Soup & Bread, Main Dish, Snacks & Appetizers

The Best of Desserts 2012 | Crumbs and Chaos  #desserts #chocolate #peanutbutter  www.crumbsandchaos.net

S’mores Brownies

Strawberry Lime Tarts in a Jar

Easy Dessert Kabobs

Chewy M&M Cookies

Oatmeal Cream Pies

Oatmeal Toffee Bars

Chocolate Peanut Butter Trifles

Fried Ice Cream

The Best of Desserts 2012 | Crumbs and Chaos #chocolate #desserts #peanutbutter  www.crumbsandchaos.net Homemade Funfetti Cake

 

Chocolate Chip Cookie Dough Sandwiches

 

Triple Chocolate Oreo Chunk Cookies

 

Chocolate PB Marshmallow Bars

 

 

Mini Butterfinger Pies in a Jar

Mini Butterfinger Pies in a Jar | Crumbs and Chaos #dessert #butterfinger #pieinajar   www.crumbsandchaos.net I realized after my recent collection contribution to Something Swanky that I kind of fail at sharing peanut butter desserts around these parts.  And here’s the reason why…my husband really isn’t super crazy about peanut butter desserts.  He likes peanut butter and he’ll eat things that include peanut butter, but he doesn’t actually request or get excited about peanut butter desserts.  So for that reason, I usually don’t make very many of them.

Mini Butterfinger Pies in a Jar | Crumbs and Chaos #dessert #butterfinger #pieinajar   www.crumbsandchaos.net

But let’s just say this one had to be made, I mean come on, butterfingers have long been my favorite candy bar and this peanut butter was coming in pie form so he couldn’t very well be that against it.  That’s right – butterfinger pie.  I put them in little jars because I think they’re adorable and it’s built in portion control. Something you might need when you start with graham cracker crust, layer on chopped butterfinger candy bar and then creamy peanut butter mousse sprinkled with even more candy bar and topped with whipped cream.  It’s absolutely incredible.

Mini Butterfinger Pies in a Jar | Crumbs and Chaos #dessert #butterfinger #pieinajar   www.crumbsandchaos.net

Mini Butterfinger Pies in a Jar

Ingredients

    Graham Cracker Crust:*
  • 6 whole GRAHAM CRACKERS
  • 1 Tablespoon BROWN SUGAR
  • 3 Tablespoons BUTTER, melted
  • Peanut Butter Filling:
  • 1 8 oz. pkg. REGULAR CREAM CHEESE
  • 1 cup POWDERED SUGAR, sifted
  • 2 Tablespoons BROWN SUGAR, packed
  • 1/2 cup CREAMY PEANUT BUTTER
  • 1/2 teaspoon VANILLA
  • 3/4 cup cold WHIPPING CREAM
  • 1 regular size (2.1 oz.0 BUTTERFINGER CANDY BAR, finely chopped

Instructions

    Make the crust:
  1. Preheat oven to 350°.
  2. Use a food processor to crush crackers to fine crumbs. Add brown sugar and melted butter, Pulse a few more times to combine.
  3. Press 1 1/2 Tablespoons of the crumb mixture into the bottom of 12 4 oz. jelly jars. Place jars on a baking sheet and bake for 6 minutes. Cool completely before filling.
  4. Make the filling:
  5. Beat cream cheese until smooth, add sugars and beat again. Mix in peanut butter and vanilla until incorporated.
  6. In a separate bowl, beat cream until stiff peaks form. Add 1 cup of the whipped cream to the peanut butter mixture, mix briefly at low speed. Then use a rubber spatula to fold the mixture together completely. Refrigerate remaining whipped cream.
  7. Assemble the pies:
  8. Sprinkle a little of the chopped butterfinger candy bar onto each crust. Divide filling among jars and sprinkle with remaining candy bar. Chill jars for at least 2 hours or overnight. Top with a dollop of whipped cream before serving.

Notes

*You could easily use mini or regular store bought graham cracker crust instead of making the crust for the jars.

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Recipe Source: Pie by Ken Haedrich

becca Can’t get enough peanut butter?

Monster Cookie Bars from A Kitchen Addiction

Peanut Butter Cookie Dough Dip from Shugary Sweets

Chocolate Peanut Butter Cake Cheeseball from What’s Cooking, Love?

 

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5 on Friday: Desserts for Dad!

We’re heading into Father’s Day weekend…which means delectable bites to honor the dads in our life.  We’ll be having pulled pork with homemade BBQ sauce, our traditional German Chocolate Cake and a few of our favorite side dishes.  Here are a few dessert ideas for that great guy you call D-A-D…

What’s your Dad’s favorite dessert?

Chocolate Pudding Cake

Chocolate Pudding Cake | Crumbs and Chaos

Just recently I celebrated my <28th!> birthday!  I know that every year, if I want a birthday dessert it is up to me to make it.  My husband doesn’t even care for cake, but the boys and I love it and will find any reason to make it.  For birthday parties, I tend to make cupcakes because I think they are easier.  But my oldest son always begs for a “real” cake and, of course, wants chocolate.  So this year, I found a simple yet delicious recipe for Chocolate Pudding Cake.  It isn’t made from scratch but instead adds a few extra steps to a boxed cake mix.  I also just opted to get the can frosting from the store instead of homemade.  I really prefer homemade frosting but figured since it was just for me and the boys AND the fact that the weather is SO COLD and I would have to leave the house to buy extra ingredients, I would just go with the old stand by in a can.  What ever you like will work!  This cake is rich and delicious and perfectly decorated with a few rainbow colored sprinkles.

Chocolate Pudding Cake | crumbsandchaos.net | #chocolate #cake #dessert

Chocolate Pudding Cake

Ingredients

  • 1 box DEVILS FOOD CAKE
  • 1 small package CHOCOLATE PUDDING
  • 1/4 cup WATER
  • 1/3 cup OIL
  • 1 cup SOUR CREAM
  • 4 EGG WHITES
  • CHOCOLATE FROSTING
  • 1/2 cup MINI CHOCOLATE CHIPS
  • SPRINKLES

Instructions

  1. Preheat oven to 350 degrees.
  2. Mix together the cake mix and chocolate pudding. Add water and oil. Finally, add in sour cream and egg whites. Mix well until all ingredients are mixed in and batter becomes thick.
  3. Divide evenly into 2 (8-9 inch) cake pans that have been generously sprayed with baking spray. Bake according to the directions on the back of the box. Let cool completely.
  4. Place bottom layer onto a cake stand, spread with your favorite chocolate frosting and sprinkle with chocolate chips. Place top layer of cake on top of chocolate chips. Frost remaining top and sides of cake with frosting. Add sprinkles and ENJOY!!!
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Recipe Source: Sprinkle Joy

megan

 

More ways to get your chocolate fix…

One Bowl Chocolate Cupcakes

Oreo Dirt Cups

Chocolate & Raspberry Cheesecake Trifles

Brown Butter Cranberry Crumble Bars

It’s that time of year again… when I go to the grocery store and pick up items like eggnog or cranberries, not because I need them but because I feel like I may want them for something at some point.  It just feels right.  This happened the other day and I ended up with a bag of cranberries, so I went on a search for something new to do with them.  I found these beautiful bars and knew they would be a winner.  They incorporate an essential flavor of the season, into a wonderfully tasty and VERY crumbly dessert bar.

Brown Butter Cranberry Crumble Bars | crumbsandchaos.net | #dessert #cranberry #brownbutter

Brown Butter Cranberry Crumble Bars

Ingredients

    FOR CRUST AND TOPPING
  • 1 cup + 5 Tablespoons UNSALTED BUTTER, cut into chunks
  • 1 cup SUGAR, divided
  • 3/4 teaspoon SALT
  • 2 EGG YOLKS, slightly beaten
  • 1/4 teaspoon ALMOND EXTRACT
  • 3 cups + 3 Tablespoons FLOUR
  • FOR FILLING
  • 12 oz bag CRANBERRIES
  • 3/4 cup SUGAR
  • 1/4 cup ORANGE JUICE

Instructions

  1. Line a 9x13-inch pan with foil, leaving a slight overhang along the edges. Lightly butter or spray with cooking spray.
  2. In a large saucepan, melt the butter over medium-low heat. Increase the heat to medium and, stirring occasionally, cook the butter until it turns golden brown and develops a nutty aroma. Once browned, remove the pan from the heat and transfer the butter to a heat-proof plate or bowl (it will cool faster on the plate than in the bowl). Cool till lukewarm.
  3. In a large bowl, combine the cooled brown butter, 3/4 cup of sugar, and salt. Stir till well blended. Add the yolks and the almond extract, whisk until smooth. Using a large rubber spatula or wooden spoon, stir in the flour until you have a stiff dough. Transfer about 2 cups of the dough to the foil-lined pan and press it evenly onto the bottom. Refrigerate the pan for about 40 minutes.
  4. For the topping, add the remaining 1/4 cup of sugar to leftover dough, and using your fingertips, work the sugar into the dough until becomes crumbly and sandy. Set aside.
  5. In the oven, place one rack second from the bottom, and the other second from the top. Heat the oven to 325 F.
  6. Remove the pan from the refrigerator and prick the crust several times with a fork. Place the pan on the lowest oven rack and bake the dough for about 15 minutes, just until the crust begins to set. It will still be under baked. While the crust is baking, begin preparing the filling.
  7. In a medium size saucepan, combine the cranberries, sugar, and orange juice. Bring to a boil over high heat. Once it starts to boil, reduce the heat to medium-high and cook, stirring occasionally, until the liquid turns into a thick syrup and the cranberries take on a chunky jam-like consistency, about 8-10 minutes. Remove the pan from the heat and allow the filling to cool for about 8 minutes.
  8. Spread the filling over the warm partially-baked crust. Scatter the topping evenly over the cranberries.
  9. Place the pan on the highest of the 2 racks and increase the temperature to 350F. Bake for 20-25 minutes, or until the crumb topping is golden.
  10. Remove the pan from the oven and place on a cooling rack. Cool for at about an hour before removing the bars from the pan. Cut into bars and ENJOY!!
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Recipe Source: Une Gamine Dans La Cuisine

 

megan