Salted Caramel Hot Chocolate Sticks
HOLY MOTHER OF GOD
Dirt and Worm Cake!
- 1 package (about 15 ounces) Oreo Cookies
- 2 (3.9-ounces) packages instant chocolate pudding
- 4 cups milk
- 8 ounces cream cheese, at room temperature
- ¼ cup butter, at room temperature
- 1 cup powdered sugar
- 8 ounces Cool Whip
- Gummy worms
- Crush the Oreo cookies into fine crumbs using a food processor (or, place the cookies in a resealable plastic bag and crush with a rolling pin); set aside.
- In a large bowl, whisk together both boxes of the instant pudding with the milk for about 2 minutes. Let sit for 5 minutes.
- Meanwhile, beat together the cream cheese and butter on medium speed until light and fluffy, about 3 minutes. Reduce the speed to low, add the powdered sugar, then gradually increase the speed back to medium until a fluffy texture is reached.
- Using a rubber spatula, fold the cream cheese mixture into the chocolate pudding, then fold in the Cool Whip until completely combined.
- The dessert can be assembled in a number of ways - in a rectangular or square serving dish, in a trifle dish, or in individual cups. However you plan to serve it, layer the dessert with alternating layers of the crushed Oreos and pudding mixture, beginning and ending with the crushed Oreos. Refrigerate for at least 4 hours (or overnight) before serving. Decorate the top with gummy worms before serving, if desired.
Fruit tacos with chocolate tortillas
by Kris Mullen
- 1 cup whole wheat flour
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup cocoa powder
- 1/3 cup coconut oil
- 4 tablespoons agave nectar
- 1-1/2 cups warm water
- 1 small papaya
- 1 mango
- 1/2 cup blueberries
- 1 cup strawberries
- 2 kiwis
- Juice from one lime
In a large bowl combine the all-purpose flour, whole wheat flour, baking powder, salt and cocoa powder. Whisk all the ingredients to combine.
Add coconut oil, agave nectar and warm water to the bowl of dry ingredients.
Mix the ingredients together with a wooden spoon until a large ball of dough forms.
Transfer the ball of dough to a floured work surface and knead the dough for five minutes, adding additional flour if the dough becomes too sticky to handle.
Cut the ball of dough in half and roll both pieces back into a ball. Continue to cut the balls of dough in half until you have 16 even pieces. Let the dough rest for 10 minutes.
Transfer one ball of dough to a floured work surface and roll the dough into a circle that is one- quarter inch thick and about five inches in diameter.
Heat a cast-iron skillet over medium heat. Do not add oil to the pan because the tortillas need to be cooked on a dry surface. Once the skillet is hot, add the rolled out dough and cook for 30 seconds.
Flip the tortilla and cook for an additional 30 seconds. Repeat until all of the dough has been used and you have 16 cooked tortillas. Transfer the tortillas to a plate lined with a damp paper towel.
Wash all the fruit for the fruit salad. Measure blueberries, chop strawberries, peel and dice kiwis, dice mango, remove the seeds from papaya and peel the skin. Dice the papaya into bite-sized pieces and place all of the fruit in a dish. Drizzle the fruit with the juice of the lime.
To serve, place one chocolate tortilla on a serving plate.
Add a handful of blueberries, several pieces of diced kiwi, a few pieces of chopped mango, several pieces of diced papaya and a handful of strawberries to the center of one chocolate tortilla.
Top the fruit with additional toppings of your choice. Chocolate sauce, shredded coconut, fresh mint and honey all work wonderfully.
Sorry there’s no photo, but this is a really nice treat if you’re feeling down or frustrated, and you don’t want something that’s light-sweet- it’s quite bready and a little richer than my normal fare. It’s also good for a fairly inexpensive treat (if you keep nutella around and eat it a lot) since most stores have store brand dough (and knockoff nutella, which isn’t half-bad generally). As a warning though, you might find yourself eating all of them!
1 Tube Crescent Roll Dough
1) Heat the oven to the directions given on the tube (I have to follow different ones, I”m using a little Black & Decker toaster oven right now so there’s a lot of guesswork and babysitting the oven)
2) Lay out the rolls and spread the Nutella in the middle- and here comes the important part. Make sure you fold the ends so that the Nutella can’t get out! If you don’t it’s not a BIG deal, but it does mean that a bit of the nutella tastes weird and is hard from being baked. Plus having it all folded together makes it harder to smush if you bake them a little bit more!
2a) You can also put the sugar on now. I roll mine in it to make them even sweeter and to make them look really pretty if I’m sharing (Which is rare, I tend to eat the whole batch)
3) Bake them for the recommended time (once again, I only know the times for the little toaster oven) until golden brown if you want to eat them immediately and/or want them to be soft.
3a) If you bake them until the outside is like a hard crust, it makes the treat better able to survive things (a lunchbox that gets tossed around, in a pocket in a baggie or something) and pretty crunchy, too. IT’s dark brown then.
Go ahead and enjoy!
- 1 quart eggnog
- 1/2 cup white rum (recommended: Myer’s Platinum)
- 1/2 cup white chocolate liqueur
- 1 cup whipped topping
- Grated white chocolate, for garnish
- Pumpkin pie spice, for garnish
In a punch bowl, combine the egg nog, rum, and white chocolate liqueur. When you are ready to serve, whisk the egg nog to make it frothy and pour the mixture into cups. Place 1 heaping tablespoon of the whipped topping into each cup. Garnish each with the grated white chocolate and a sprinkling of pumpkin pie spice.
- 6 cups whole milk*
- Enriched Chocolate Sauce, recipe follows
- Rum to taste, optional
- Whipped cream, optional
- 4 ounces bittersweet chocolate shavings or small pieces
Heat the milk (or a mixture of cream and milk for a richer result) until it simmers and whisk it into the chocolate. Pour into individual cups and serve with rum or whipped cream, if using. Top with chocolate shavings.
*Note: this recipe can be made even more “evil” by substituting 2 cups of cream and mixing it with 4 cups milk.
Enriched Chocolate Sauce:
- 1/2 cup heavy cream
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon unsalted butter
- 4 ounces semisweet chocolate
- 2 teaspoons dark rum
- 1/8 teaspoon grated orange zest
In a medium saucepan over low heat, bring the cream, sugar, cinnamon and butter to a rolling boil. Remove from the heat, add the chocolate and stir until the chocolate melts. Add the rum and stir in the orange zest before serving.
Yield: 1/2 cup
Prep Time: 15 minutes
Cook Time: 5 minutes
Ease of preparation: easy