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A creamsicle-like orange filling is perfectly complemented by a sweet and salty pretzel crust in this delightful frozen pie that's ideal for welcoming (or dreaming about) warmer weather!
For the crust:
.5 ounces salted pretzels, finely crushed in a blender or food processor
.1/2 cup sugar
.10 tablespoons butter, melted
For the filling:
.1 cup heavy cream
.1 1/2 cups powdered sugar, divided
.2 teaspoons vanilla
.8 ounces cream cheese, at room temperature
.6 ounces frozen orange juice concentrate, thawed
.Additional whipped cream, orange slices, and mini pretzels (for garnishing), if desired
For the crust:
1.Preheat oven to 325°F. Mix together pretzel crumbs, sugar, and melted butter. Press into the bottom and up the sides of a 9-inch pie pan. Bake for 15 minutes or until lightly browned. Allow to cool completely.
For the filling:
1.Pour heavy cream into a large bowl along with 1/4 cup powdered sugar and vanilla. Use an electric mixer to beat the cream until stiff peaks form. Scrape whipped cream into a separate bowl and set aside.
2.Without cleaning mixing bowl, beat cream cheese and remaining 1 1/2 cups powdered sugar until smooth. Blend in orange juice concentrate and beat until well incorporated. Gently fold 1/4 of whipped cream into orange juice mixture. Repeat with remaining whipped cream, working 1/4 at a time and taking care not to overmix.
3.Pour filling into cooled pie shell and smooth top. Freeze for 6 hours or overnight. Remove from freezer 15 minutes before serving to allow to soften slightly for slicing. Garnish with fresh whipped cream, orange slices, and/or mini pretzels, if desired.
You always have the craving to eat something sweet when there's no cookie, no cake, and not even a candy to satisfy your sweet tooth. Sweet tooth cravings are bad: U want something gooey, utterly chocolatey just in one minute without much effort. Here's an eggless, quick, easy to make dessert recipe for you- Moist chocolate cake with a molten peanut butter center bakes up in a microwaved mug in just one minute!
.1/4 cup all-purpose flour
.2 tablespoons unsweetened cocoa powder
.2 tablespoons sugar
.1/4 teaspoon baking powder
.1/4 cup milk, at room temperature
.2 tablespoons butter, melted and cooled
.1/4 teaspoon pure vanilla extract
.1 tablespoon creamy peanut butter
.1 tablespoon mini chocolate chips
1.In a small bowl, whisk together flour, cocoa powder, sugar, and baking powder until thoroughly, completely combined with no streaks of flour or cocoa powder remaining. Blend in milk, butter, and vanilla until batter is smooth. Pour batter into a 14-ounce (or larger) microwave-safe mug with straight sides.
2.Combine peanut butter and chocolate chips and dollop into the center of the mug, gently pressing down until even with the top of the batter. Microwave on high for 1 minute. Allow to cool for a couple of minutes before serving.
A tall, cylindrical mug with straight (not angled) sides will ensure that the cake bakes evenly. I found a 14-ounce mug to be the perfect size to allow the cake to rise up while baking without overflowing. (I filled my mug to the top with water and then transferred the water to a measuring cup to determine its capacity.) If you use a smaller mug, you may want to bake the cake on top of a plate or paper towel to catch any possible overflow.
Mexican Potato Skins
• A baked potato skin with lovely Mexican ingredients- These potato lovelies are potato perfection! Baked until crispy and topped with cheddar, chives, and an avocado sour cream sauce. They would be great for an appetizer for game day or add to them for a weeknight meal.
• 4 medium potatoes
• 2 Tbsp. olive oil plus more for the outside of the potatoes
• Kosher salt
• 1/2 red pepper, diced
• 1/2 red onion, diced
• 1 cup frozen corn kernels, thawed
• 1 cup baked beans
• 1 tsp. chili powder
• 1/2 tsp. cumin
• Salt and pepper to taste
• 1 cup Mexican blend shredded cheese
• 2 Tbsp. cilantro, chopped
• Chopped grape tomatoes
1. Preheat oven to 400F. Line a baking sheet with foil. Rub the outside of the potatoes with olive oil and then sprinkle with Kosher salt. Bake for 50-60 min. or until cooked through. Let cool while you make the filling.
2. Add the 2 Tbsp. olive oil to a large saute pan. Add in the peppers and red onion and cook over medium-high heat until tender. Stir in the baked beans, corn, chili powder, cumin, salt and pepper to at taste. Cook stirring for 4-5 min. Set aside.
3. When potatoes are cool enough to handle. Slice in half lengthwise and scoop out center of the potatoes. Save the potato for another use, pancakes, scones or soup. Fill the skins with about 4 Tbsp. of Beans mixture. Top with the shredded cheese and place on a clean foil or parchment lined baking sheet. Return to the oven and let bake for 3-4 min. or until cheese is bubbly.
4. Top with sour cream, cilantro and tomatoes, serve immediately!