A friend had made this at a party a while back, it was pretty yummy and refreshing I think it will be great for a spring or summer party or BBQ, so I figured I would share.
Blueberry Lemon Triffle
Ingredients:
3 C fresh Blueberries (they need to be fresh, you can also substitute with with fresh strawberries for a strawberry-lemonade type triffle)
2 cans of Lemon Pie filling (12-18 oz total)
2 (8oz) containers Lemon Yogurt (or plain yogurt)
1 prepared angel food cake or pound cake (cut into 1" cubes)
1 (8oz) container thawed Cool Whip
Thinly sliced Lemon to garnish
Directions:
1. In a stand mixer or food processor, combine yogurt and pie filling until well blended.
2. Measure 1/4 C of blueberries and set aside for topping.
3 In a large bowl or trifle dish, layer 1/3 of the cake, followed by the yogurt mixture and then the fresh blueberries.
3. Repeat this process till all ingredients have been used. 2 timed.
4. Top with Cool whip.
5. Refrigerate at least two hours and garnish with remaining blueberries and lemon slices before serving.
Happy Cooking!
Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts
Monday, April 25, 2011
Tuesday, March 29, 2011
Peanut Butter Brownies
Peanut Butter Brownies:
Prep Time: 30 mins Cook Time: 45 mins
Ingredients:
For the brownie batter:
8 tbs(1 stick) Butter, cut into small pieces (plus more for greasing your pan)
2 ounces good-quality unsweetened chocolate, coarsely chopped
4 ounces good-quality semisweet chocolate, coarsely chopped
2/3 C all-purpose Flour
1/2 tsp Baking Powder
1/4 tsp Salt
3/4 C Sugar
3 large Eggs
2 tsp Vanilla extract
For the PB filling
4 tbs Butter (melted)
1/2 C Confectioners' Sugar
3/4 C Smooth Peanut Butter
1/4 tsp Salt
1/2 tsp Vanilla extract
Directions
1. Preheat oven to 325 degrees. Using an 8-inch square baking pan, cover with parchment paper allowing the ends to hang over.
2. Make batter: Put butter and chocolates in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly.
3. Whisk together flour, baking powder, and salt in a bowl.
4. Whisk granulated sugar into chocolate mixture.
5. Add eggs, and whisk until mixture is smooth. Stir in vanilla.
6. Add flour mixture; stir until well incorporated.
7. Make filling: Stir together butter, confectioners' sugar, peanut butter, salt, and vanilla in a bowl until smooth.
8. Pour one-third of batter into prepared pan; spread evenly with a rubber spatula. Drop dollops of peanut butter filling (about 1 tbs size each) on top of batter, spacing about 1 inch apart.
9. Drizzle remaining batter on top, and gently spread to fill pan. Drop dollops of remaining filling on top.
10. Gently swirl peanut butter filling into batter with a butter knife, running the knife lengthwise and crosswise through layers.
11. Bake until a toothpick comes out with a few crumbs but is not wet (about 45 minutes).
12. Allow brownies to cool slightly in pan, about 15 minutes. Lift out, let cool completely on a wire rack before cutting into squares. Brownies can be stored in an airtight container at room temperature up to 3 days.
Happy Cooking!
Prep Time: 30 mins Cook Time: 45 mins
Ingredients:
For the brownie batter:
8 tbs(1 stick) Butter, cut into small pieces (plus more for greasing your pan)
2 ounces good-quality unsweetened chocolate, coarsely chopped
4 ounces good-quality semisweet chocolate, coarsely chopped
2/3 C all-purpose Flour
1/2 tsp Baking Powder
1/4 tsp Salt
3/4 C Sugar
3 large Eggs
2 tsp Vanilla extract
For the PB filling
4 tbs Butter (melted)
1/2 C Confectioners' Sugar
3/4 C Smooth Peanut Butter
1/4 tsp Salt
1/2 tsp Vanilla extract
Directions
1. Preheat oven to 325 degrees. Using an 8-inch square baking pan, cover with parchment paper allowing the ends to hang over.
2. Make batter: Put butter and chocolates in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly.
3. Whisk together flour, baking powder, and salt in a bowl.
4. Whisk granulated sugar into chocolate mixture.
5. Add eggs, and whisk until mixture is smooth. Stir in vanilla.
6. Add flour mixture; stir until well incorporated.
7. Make filling: Stir together butter, confectioners' sugar, peanut butter, salt, and vanilla in a bowl until smooth.
8. Pour one-third of batter into prepared pan; spread evenly with a rubber spatula. Drop dollops of peanut butter filling (about 1 tbs size each) on top of batter, spacing about 1 inch apart.
9. Drizzle remaining batter on top, and gently spread to fill pan. Drop dollops of remaining filling on top.
10. Gently swirl peanut butter filling into batter with a butter knife, running the knife lengthwise and crosswise through layers.
11. Bake until a toothpick comes out with a few crumbs but is not wet (about 45 minutes).
12. Allow brownies to cool slightly in pan, about 15 minutes. Lift out, let cool completely on a wire rack before cutting into squares. Brownies can be stored in an airtight container at room temperature up to 3 days.
Happy Cooking!
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