2 (3.4 oz) packages Vanilla Instant Pudding mix dry
3 1/2 cups whole milk
12 oz. cool whip
2 (14.4) oz packages graham crackers
– FROSTING –
3 Tbsp. butter
3 Tbsp. milk
3 Tbsp. cocoa
1/2 cup powdered sugar
Blend milk and vanilla pudding packets for about 2 minutes. Fold in Cool Whip.
In a 9×13 pan, Layer graham crackers to cover entire bottom of pan. You may need to cut and shape the crackers to fit nicely.
Poor half of pudding/cool whip mixture on top and level.
Put another layer of graham crackers to cover entire surface. Cut and shape crackers accordingly.
Put the second half of pudding/cool whip mixture on top and level.
Put the final layer of graham crackers on top with bumpy side down. This will help the top look more smooth when you go to put the frosting on top. Once again, cut and shape crackers accordingly to avoid pits and cracks.
FOR THE FROSTING: Microwave butter and milk just enough so that they are melted together. You do not need to boil it. Add cocoa and powdered sugar and blend together. This will be a runnier frosting/glaze. Pour over top of graham crackers and smooth out nicely.(**You can double the frosting recipe)
Refrigerate overnight and Dig in!
1 (21 oz) can apple pie filling
1 tsp cinnamon
6 (8 inch) flour tortillas
½ cup butter
½ cup white sugar
½ cup brown sugar
½ cup water
6 scoops of vanilla ice cream
In a bowl, combine the pie filling and cinnamon until combined.
Place about ¼ cup of the pie filling down the center of each tortilla.
Roll tortillas up burrito style and place in an 11 x 8 baking dish seam side down.
In a medium sauce pan, combine the butter, sugar, brown, sugar, and water. Cook over medium heat stirring constantly until boiling.
Once boiling reduce heat and simmer mixture for 3 minutes while stirring occasionally.
Remove from heat and pour over enchiladas. Allow enchiladas to sit for 45 minutes.
Preheat oven to 350 degrees and cook for 20-30 minutes until golden brown.
Serve enchiladas topped with a scoop of vanilla ice cream and drizzle with sauce from the pan.
1 1/2 package (11 1/2-ounce) milk or dark chocolate chips
1 shot bourbon
1 cup creamy peanut butter
3 tablespoons vegetable shortening, softened
1/4 cup butter
1 1/2 cups confectioner’s sugar
1/2 teaspoon salt
Line a 12-cup muffin tin with paper liners. In a saucepan, add the shot of boubon and the shortening to the chocolate chips and place over very low heat.
Stir until the mixture is smooth. *Make sure to add the alcohol to the chocolate when it is still solid, as adding liquid to already melted chocolate will make it seize.* Allow to cool slightly, but make sure the mixture is still pourable.
Spoon 1 tablespoon of chocolate inside the cups, covering bottom half of each cup. Chill for 30 minutes, or until cool.
In a bowl, combine the confectioners’ sugar, peanut butter, salt, and the butter till well incorporated. Spoon 2 heaped teaspoons of the peanut butter mixture over the chocolate cups and press down firmly.
Spoon another tablespoon of the chocolate mixture over the peanut butter, allowing the chocolate to completely cover the peanut butter. (If the mixture is cold and no longer pourable, return to the stove over low heat for a minute, until smooth.)
Chill for 3 hours, or until firm.
Credit: Party Grub: Homemade Peanut Butter Cups With Bourbon | Food Republic.
2 tablespoons granulated sugar
4 teaspoons cornstarch
3 large egg yolks
1 cup whole milk
10 ounces 70% bittersweet chocolate, finely chopped
1 teaspoon vanilla extract
1 (9-ounce) box chocolate wafers, ground (see note)
8 tablespoons (4 ounces) unsalted butter, melted
4 bananas, sliced, divided
2 cups heavy cream, well chilled
Whisk sugar with cornstarch in medium bowl. Whisk in yolks until combined. Heat milk in medium saucepan over medium heat to scalding. Whisk warm milk into egg mixture and return to pan. Cook over low heat, stirring, until mixture is thickened and just begins to boil. Remove from heat and stir in chocolate until melted. Stir in vanilla and chill until cold, about an hour.
While chocolate mixture is cooling, make the crust. Stir chocolate crumbs with butter until moistened. Firmly press into bottom and sides of pie plate. Scatter 2 bananas over crust.
Whip cream on high speed to soft peak. Fold into chilled chocolate mixture and spoon into pie shell. Chill until set, about 2 hours. Slice remaining bananas to garnish pie and serve.
Credit: Creamy Chocolate Banana Dream Pie | Serious Eats : Recipes.
2 sticks unsalted butter
1 cup sugar
2 tsp vanilla
3/4 tsp baking soda
3/4 tsp baking powder
3/4 tsp cream of tartar
3/4 tsp freshly grated nutmeg
1 1/4 cup sour cream
2 1/4 cups all purpose flour
1/2 cup sugar and 1 TBSP cinnamon mixed together for rolling*
Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated.
In a separate bowl, mix together the flour, baking soda, baking powder, cream of tartar and nutmeg.
Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally.
Using an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the muffin around in the mixture until it is covered completely in cinnamon sugar. Place muffin into muffin tin. Depending on the size of your tins, you should get about 12 to 14 muffins. Bake them for approx. 20-22 minutes in a 350F oven or until they are golden brown.