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Caramel Apple Turnovers
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foodisorgasmic: (via imgTumble)
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Fruity Fro-Yo Fun Bars Recipe INGREDIENTS: 1 can (14 oz) sweetened condensed milk (not evaporated)2 containers (6 oz each) Yoplait® Original 99% Fat Free Key lime pie yogurt2 containers (6 oz each) Yoplait® Original 99% Fat Free strawberry yogurt1 cup Trix® cereal DIRECTIONS: 1. Line 8x4-inch loaf pan with foil, leaving edges of foil hanging over sides of pan. Divide condensed milk evenly between 2 medium bowls. Stir Key lime pie yogurt into 1 bowl. Stir strawberry yogurt into remaining bowl.2. Spread Key lime pie mixture into foil-lined loaf pan. Sprinkle with cereal. Gently spoon and spread strawberry mixture on top. Freeze at least 8 hours until firm.3. To serve, use foil to lift frozen loaf from pan. Pull back foil and remove. Let stand 5 to 10 minutes to soften slightly. Cut into eight 1-inch slices. Serve immediately.
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Vanilla Bean CupcakesINGREDIENTS: Cupakes:2 vanilla beans, each cut in half lengthwise1 1/2 cups milk2 1/2 cups Gold Medal® all-purpose flour3 teaspoons baking powder1/2 teaspoon salt3/4 cup unsalted butter, softened1 cup granulated sugar4 eggs Frosting:4 cups powdered sugar1 cup unsalted butter, softened1/8 teaspoon saltReserved 1/4 cup milk-vanilla seed mixture DIRECTIONS: 1. Scrape vanilla bean seeds into microwavable bowl; add beans to bowl, cover beans with 3/4 cup milk. Microwave on High 1 minute or until mixture boils. Let stand 15 minutes. Remove beans. Add remaining milk to warm milk mixture, stir well. Reserve 1/4 cup milk mixture. 2. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. In medium bowl, mix flour, baking powder and 1/2 teaspoon salt. In large bowl, beat 3/4 cup butter with electric mixer on medium speed 30 seconds. Gradually add sugar, beating after each addition. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat 2 minutes longer. Add eggs, one at a time, beating well. On low speed, alternately add flour mixture and milk mixture, beating just until blended. Divide batter evenly among muffin cups. Bake 17 to 22 minutes or until toothpick comes out clean. Cool 5 minutes. Remove to cooling racks. Cool completely. in large bowl beat frosting ingredients on low speed until blended, adding 1 tablespoon reserved milk mixture at time. Frost cupcakes.
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Trix Cereal Pops INGREDIENTS: 1 box Betty Crocker® SuperMoist® yellow or white cake mixWater, vegetable oil and eggs or egg whites called for on cake mix box1 container Betty Crocker® Rich & Creamy vanilla frosting4 cups Trix® cereal36 oz vanilla-flavored candy coating (almond bark)48 paper lollipop sticks DIRECTIONS: 1. Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool completely, about 1 hour. 2. In large bowl, crumble cake; stir in frosting until well blended. Refrigerate about 2 hours or until firm enough to shape. 3. Roll cake mixture into 48 (1 1/2-inch) balls; place on cookie sheet. Freeze 1 to 2 hours or until firm. Meanwhile, coarsely crush cereal. Line cookie sheet with waxed paper. 4. In 1-quart microwavable bowl, microwave 12 oz of the candy coating uncovered on High 1 minute 30 seconds; stir. Continue microwaving and stirring in 15-second intervals until melted; stir until smooth. Remove one-third of the balls from freezer. Using 2 forks, dip and roll each ball in coating. Place on waxed paper-lined cookie sheet. Immediately sprinkle with crushed cereal. Melt remaining candy coating in 12-oz batches; dip remaining balls and sprinkle with cereal. Place in refrigerator. 5. To serve, carefully insert sticks into cake balls. Store any remaining cake balls in airtight container in refrigerator.
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Chocolate and Berries Yogurt Pie INGREDIENTS: 1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chip cookie mix1/4 cup vegetable oil2 tablespoons water1 egg1 1/2 cups fresh raspberries4 containers (4 oz each) Yoplait® Whips!® raspberry mist yogurt1 cup whipping cream, whipped2 tablespoons hot fudge topping1 cup fresh blueberries DIRECTIONS: 1. Heat oven to 350°F. In large bowl, stir cookie mix, oil, water and egg until soft dough forms. 2. On greased cookie sheet, drop dough by tablespoonfuls to make 6 cookies. Bake 8 to 11 minutes or until set. Cool 2 minutes, remove from cookie sheet to cooling rack. 3. Meanwhile, press remaining dough in bottom and 1 inch up sides of springform pan. Bake 8 to 10 minutes or until set. Cool completely, about 30 minutes. 4. In medium bowl, fold 1/2 cup raspberries into yogurt; spread evenly over crust. Crumble cookies; sprinkle over yogurt mixture. Carefully spread whipped cream evenly over cookie crumbs. Freeze 4 to 5 hours or until firm. Remove sides of pan. 5. Drizzle 1 tablespoon fudge topping over dessert. Top with blueberries and remaining raspberries. Drizzle with remaining fudge topping. Store in freezer.
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breakfast-brunch-dessert: Chocolate Caramel TartCrust: 1 1⁄2 cups flour  1⁄4 cup plus  1 tbsp. dutch-process unsweetened cocoa powder  1⁄4 tsp. kosher salt  10 tbsp. unsalted butter, cubed and softened 1⁄2 cup plus 2 tbsp. confectioners’ sugar  2 egg yolks, preferably at room temperature  1⁄2 tsp. vanilla extract Caramel: 1 c (8 oz) salted or unsalted butter  2 c sugar  2 c heavy cream  1⁄2 t vanilla extract  1⁄2 t salt Ganache: 1⁄2 cup heavy cream  4 oz. bittersweet chocolate, finely chopped  Gray sea salt for garnish DirectionsTo make the crust: Preheat oven to 350F. Butter a 9” fluted tart pan with a removable bottom.  Combine the flour, cocoa powder, and salt in a medium bowl and set aside. In a mixer, cream the butter and sugar until pale and fluffy and then mix in yolks and vanilla. Add the dry ingredients and mix in.   Transfer dough to the buttered tart pan and press evenly into bottom and sides of the pan. Refrigerate for 30 minutes. Prick the tart shell all over with a fork and bake for approximately 20 minutes or until done.  Transfer to a rack and allow to cool. To make the caramel: In a large saucepan with heavy bottom, melt butter over medium heat and then add sugar. Cook and stir occasionally until the mixture is a deep amber hue and looks and smells like it is just short of burned. It should foam a bit at this point.   Remove pan from heat and and carefully add in the cream (stand back as it may splatter). Stir until smooth, then add the vanilla and salt and stir to smooth again. When the mixture has cooled enough to taste, check the flavor and add more salt, if needed.  Pour the caramel sauce into the tart shell and place the filled tart in the refrigerator to allow the caramel to set up for a few hours before topping with ganache. To make the ganache: Bring cream to a boil in a small saucepan over medium heat. Put chocolate into a medium bowl and pour in hot cream; let sit for 1 minute, then stir slowly with a rubber spatula until smooth.  Pour ganache evenly over the tart. Allow to cool slightly and then sprinkle with sea salt.
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Grilled Banana Boats INGREDIENTS: 6 ripe firm large bananas, unpeeled6 tablespoons chocolate chips6 tablespoons miniature marshmallows2 tablespoons chopped pecans DIRECTIONS: 1. Cut 6 (12-inch) sheets of heavy-duty foil. Heat gas or charcoal grill, or heat oven to 350°F. 2. With sharp knife, make deep lengthwise cut along inside curve of each banana, being careful not to cut all the way through. Open slit to form pocket. Crimp and shape 1 sheet of foil around each banana, forming boats. 3. Holding each banana in hand, fill pocket with 2 tablespoons chocolate chips, 2 tablespoons marshmallows and about 1/2 heaping teaspoon chopped pecans. 4. Return each banana to its foil boat. Seal top of foil, leaving 2 to 3 inches headspace. Place on grill over medium heat. Cover grill; cook 8 to 10 minutes or until marshmallows soften. Or bake 15 to 20 minutes in oven until marshmallows soften. (Can also place in campfire coals to cook.)