Red Velvet Cake

I just baked this cake for my daughter's birthday, it's very simple..

I used 1 box of Pillsbury Red Velvet 

but I added to the batter 2 Snack Pack chocolate puddings.

Cake was really moist..

Nutella Swirls

My kids enjoyed them, they are so easy to make.


Makes about 18 to 20 


1 Refrigerated crescent rolls
1 Jar Nutella


Preheat oven at 400 degrees F.


Unroll crescent dough and seal the seams. Spread a generous amount of nutella on the unrolled crescent dough, 


Roll tightly and seal. Cut into 1/2 to 3/4 inch slices.
Line them on a greased baking sheet.


Bake for about 10 minutes or until lightly browned.

Banana & Chocochip Muffins

This recipe is from Little Food Junction 

@ http://littlefoodjunction.blogspot.com 

Thanks for sharing.

Ingredients- 

100 gms flour, 100 gms butter , 100 gms

powdered sugar, 2 eggs,

Click on photo to see more on this recipe.

Dirt Cake

28 cream-filled chocolate sandwich cookies.

1 pkg. (8 oz) cream cheese

1 cup confectioners' sugar

1/4 cup butter softened

3-1/3 cups cold milk

2 pkgs (3.4 oz each) instant french vanilla pudding mix

1 carton (8 oz) frozen whipped topping, thawed

Foil wrapped chocolate coins, optional

Line a 2-1/2-qt. Clean new pail or container with plastic wrap or use a serving bowl, set aside.


In a food processor or blender, process the cookies until finely crushed.

Set aside 2 tablespoons of crumbs for topping.
In a large bowl, beat cream cheese, butter and sugar. 

In a bowl whisk the milk and pudding mix for 2 minutes.

 Add to cream cheese mixture,mix well. 

Fold in whipped topping. 

Place half of the cookie crumbs in prepared container or bowl, top with half of the pudding mixture. Repeat layers. Sprinkle with reserved crumbs. Refrigerate until serving. Top with foil coins if desired. Yield. 8-10 servings.

Dirt Cake

By Share your Recipes

on Friday, September 16, 2011 at 3:09pm


28 cream-filled chocolate sandwich cookies.
1 pkg. (8 oz) cream cheese
1 cup confectioners' sugar
1/4 cup butter softened
3-1/3 cups cold milk
2 pkgs (3.4 oz each) instant french vanilla pudding mix
1 carton (8 oz) frozen whipped topping, thawed
Foil wrapped chocolate coins, optional


Line a 2-1/2-qt. Clean new pail or container with plastic wrap or use a serving bowl, set aside.
In a food processor or blender, process the cookies until finely crushed.
Set aside 2 tablespoons of crumbs for topping.
In a large bowl, beat cream cheese, butter and sugar. In a bowl wisk the milk and pudding mix for 2 minutes. Add to cream cheese mixture,mix well. Fold in whipped topping. Place half of the cookie crumbs in prepared container or bowl, top with half of the pudding mixture. Repeat layers. Sprinkle with reserved crumbs. Refrigerate until serving. Top with foil coins if desired. Yield. 8-10 servings.

S'mores Puffs

24 Ritz crackers

24 Hershey's kisses

12 Marshmallows cut in half

In a cookie sheet layer the ritz crackers, top each cracker with a hershey kiss then top the hershey kiss 

with the half marshmallow, 

Bake in the oven at 350 degrees for about 5 to 8 minutes or until marshmallow is melted. 

Place on a cooling rack and let cool for 5 minutes.

Chocolate Cupcake Cones

Watch this video on how to make 

ice cream cupcake cones 

click on photo to be directed to this video

Italian Milk pudding cake

This is one of my mom's puddings that she used to make when we were kids. She used  to make it for our birthdays, she would decorate it with chopped mixed nuts, sprinkled candies or candied cherries. Anyway I made one but i didn't decorated it like my mom used to,  I made it half chocolate and half white and in the middle I put lady fingers. Then on the outside instead of chopped mixed nuts, I grabbed a few waffle ice cream cones and crushed them and sprinkled the top and sides with it. Make sure that if you use the waffle cones that you don't have any left over or the waffle cones will soften.

Here's the recipe link

http://linkevskitchen.blogspot.com/2011/05/moms-crema-bianca-moms-white-pudding.html

Mom's Crema bianca (Mom's white pudding)

  

When my mom would make this kind of pudding for us kids, we would be so excited because it was a big treat. We would eat it while it was hot or mom would pour it into a mold and let it set in the refrigerator and cut in slices when she would serve it. She also would make birthday cakes for us. She would layer cookies or lady fingers then pour the pudding on top then layer cookies again and pour the pudding again then she would refrigerate when it was set she would decorate it with with peanuts around colored candies, silver candies and maraschino cherries. 
I have posted one pic on the bottom it's not that great because it's an old pic but you can see how she would make it.

Ingredients


4-1/4 cups whole milk
4oz corn starch
1 cup sugar
1 lemon peel


Directions


In a pan add the milk then dissolve sugar and corn starch in the cold milk, medithen place over medium heat and let it boil, stirring constantly with a wooden spoon make sure you stir the bottom of pan or it will burn. When it gets thick remove from heat, and remove the lemon peels, pour in mold or in single-portion cups then place in the refrigerator for at least 6 to 8 hours. 


If you want chocolate pudding add cocoa powder to the cold milk at the same time you add with the sugar and corn starch.

Here's the link for a small cake that I tried to make.

http://linkevskitchen.blogspot.com/2011/05/italian-milk-pudding-cake.html

No Bake Crunchy Peanut Butter Chocolate Balls

2 cups Reese's Puffs cereal crushed
2 tablespoons milk
2 tablespoons chunky peanut butter or just regular peanut butter
2 tablespoons honey
Presweetened cocoa to coat
powdered sugar to coat

You can also dip them in chocolate I used nutella..

In a bowl mix cereal, honey, milk and peanut butter.

Make balls the size of a quarter.
Roll them in the cocoa powder and or powdered sugar

Makes about 20

Hairy Daddy Longlegs Cupcakes

Here is the original  recipe link

http://familyfun.go.com/recipes/hairy-daddy-longlegs-cupcakes-685481/

This creepy crawler of a cupcake is popular with web slingers of all sizes.

Ingredients

• Chocolate cupcake (body)
• Canned chocolate icing
• Chocolate sprinkles (hair)
• 2 pieces of eye-type candy (we used Bassett's Liquorice Allsorts)

• Clean scissors
• Ruler
• 1 package of black string lace licorice (legs)

Instructions

1. Frost the cupcake with chocolate icing and cover with sprinkles.
2. Press the eyes into place.
3. Use scissors to cut eight 4-inch pieces of licorice for the legs. Holding all of the legs together in a bunch, bend them in half and crease. Push the end of each leg into the cupcake as shown.

Iced Cappuccino

Here is the original  recipe link 
http://go-green-and-go-chocolate.blogspot.com  great blog check it out.

Have you been thinking of a cool and delicious summer drink?  Here is a simple recipe for Iced Cappuccino compliments of Hersheys!

Ingredients


2/3 cup HERSHEY'S Syrup, chilled

2 cups cold coffee
2 cups vanilla ice cream
Ice cubes or crushed ice
Whipped topping(optional)
Ground cinnamon(optional)




Directions:


Place syrup and coffee in blender container; cover and blend on high speed. Add ice cream; cover and blend until smooth.


Serve immediately over ice; top with whipped topping and ground cinnamon, if desired. Six 6-oz. servings.


LOWER FAT ICED CAPPUCCINO: Follow above directions using reduced fat vanilla ice cream and fat free whipped topping. 

Chocolate Pancakes

Here is the original  recipe link
 http://go-green-and-go-chocolate.blogspot.com  Check out the blog lots of information.

Are you searching for a fun recipe to make with your children?    What about Chocolate Pancakes for that family brunch or a sleepover?


Ingredients:


2 cups all-purpose buttermilk baking mix 
3/4 cup milk 
1/4 cup HERSHEY'S Syrup or HERSHEY'S Strawberry Syrup 
2 eggs 


CHOCOLATE-MAPLE BREAKFAST SYRUP or HERSHEY'S Strawberry Syrup 


Directions:


Stir baking mix, milk, chocolate syrup and eggs until blended in large bowl (batter will be thin). Pour batter by scant 1/4 cupfuls onto hot griddle; cook until edges are dry. Turn; cook until lightly browned. Serve with CHOCOLATE-MAPLE BREAKFAST SYRUP or strawberry syrup. About 14 pancakes.


CHOCOLATE-MAPLE BREAKFAST SYRUP: Combine 1/2 cup HERSHEY'S Syrup or HERSHEY'S SPECIAL DARK Syrup and 1/2 cup maple-flavored pancake syrup. Cover; refrigerate leftover syrup. 1 cup syrup.