Sunday, April 28, 2013

Tagalong Cookie Bars

For the last couple of weeks, the hubs has been studying hard for his CPCU designation…meaning I have to find ways to entertain myself since he has been shut away in the office.

Luckily enough, it’s also that time of the year…you know, when Girl Scout Cookies are being delivered.  I made these Thin Mint Gooey Cake bars last week. Now it’s time to conquer my second favorite Girl Scout cookie…tagalongs!

I’m using this recipe from Jasey’s Crazy Day. The one complaint I have about this recipe is how many steps there are...but that is also why I chose this recipe-it kept me entertained all night!

Here’s what you need:

Shortbread Layer
1-½ cups flour
½ cup powdered sugar
2 sticks butter

Brownie Layer
1 box brownie mix + ingredients indicated on box
¼ cup hot fudge topping (the brownie mix I used had hot fudge included so I skipped this step)

Peanut butter Layer
2 sticks butter, softened
½ cup creamy peanut butter
1-¾ cups powdered sugar
½ teaspoon vanilla

Chocolate Gaze
2 cups chocolate chips
1 stick butter

Note this recipe calls for a LOT of butter…so if you have, you know, a wedding coming up…take this into work like I am!

Mix up the shortbread layer first and bake at 350 in a 9x13 pan until golden.

Pour brownie mix over shortbread layer and bake until done. Stick pan in the freezer while you mix the peanut butter layer.

Once brownies are completely cooled, top with peanut butter layer. Again, stick the pan in the freezer while melting the chocolate glaze. It is important to do this otherwise the layers will melt together!

Pour chocolate glaze over peanut butter layer and stick in the fridge for a few minutes so the chocolate solidifies.

Then EAT!!

Sunday, April 14, 2013

Cookies & Cream Angel Food Cake

Ok this is seriously one of the quickest and easiest desserts to make. I especially prefer to make this in the summer/spring because it’s so light.

Here’s what you need:

  • 1 store-bought angel food cake
  • Crushed Oreos (I only used a few)
  • 1 package cookies & cream pudding
  • Cool Whip

Note: I usually use low-fat Cool Whip…but I sent Jason to the store and this is what he got. Hey, at least this time he remembered to look at the other side of the grocery list.

The first step is to rip the angel food cake into pieces. Seriously, just tear it up into pieces.

Then add about one and a half tubs of Cool Whip (or two-thirds of the big tub) and the pudding mix and mix until completely blended.

Then add in some crushed oreos (between cake tearing and cookie crushing, this dessert is great at releasing stress!)

I like to let the dessert chill for a couple of hours in the fridge to thicken up a bit but it’s just as tasty to eat right away.

This dessert is also very versatile-this is an adaptation of my mom’s recipe-she uses strawberry jello mix and strawberries in place of the cookies & cream pudding and Oreos. I think next time we’re going to try cheesecake-flavored pudding and fruit.