It's a cool and rainy day here in the Lou. Just the kind of day to crack open the windows and bake a pie.
The children sneak outside and squeal in delight as they ride their bikes up and down the streets splashing through the fresh puddles.
The sun threatens to peek out from behind a cloud and the birds take advantage of the little bit of warmth to dry their wings.
Meanwhile, I'm snuggled up inside taking in the warm scents of the blueberries and cherries blended together in a flaky pie crust.
Looking forward to spending the afternoon with good friends and wine.
Pondering the thought that fall is so near yet so far away.
Blueberry Cherry Crumb Pie
Yield - One 9-inch pie (8 servings)
Ingredients:
1 deep dish pie crust
1 (21-ounce) can blueberry pie filling
1 (15-ounce) can Oregon pitted dark sweet cherries in heavy syrup, drained
1 tablespoon flour
1/4 cup all-purpose unbleached flour
2 tablespoons packed brown sugar
2 tablespoons coconut
2 tablespoons buttter
Instructions:
Heat oven to 425. Place cookie sheet on oven rack.
In medium bowl, stir together pie filling, cherries, and flour. Spoon into pie crust. In small bowl, stir together flour, brown sugar, coconut, and butter until crumbly. Sprinkle over filling.
Bake on cookie sheet 35 to 45 minutes or until filling is bubbly.
I'm off to the lake for a weekend of fun in the sun! Boating, tubing, skiing, sunning, cooking, drinking and hanging out with great friends.
Before I leave you though I thought I would tease you a bit with these glorious cookies or are they brownies? They're both! What!!? Get out of town! Shut the front door!
They are soft on the inside and crunchy on the outside. Did I mention they were chocolate? Yeah, winner winner chicken dinner!
Brownie Crackle-Top Cookies
Yield 70 cookies
Ingredients:
1-1/2 cups unbleached all-purpose flour
1-1/2 cups sugar
1-1/2 teaspoons baking powder
3/4 teaspoon salt
6 Tablespoons unsalted butter, melted and cooled to room temperature
3/4 cup cocoa powder
3 large eggs, at room temperature
1 teaspoon Mexican vanilla
1 cup semisweet chocolate chips
3/4 cup (3 ounces) confectioners' sugar, for coating cookies
In a large bowl, combine flour, sugar, baking powder, and salt until evenly mixed. Set aside.
Scrape the melted butter into a smaller bowl with a spatula and add the cocoa powder. Stir until combined and no lumps remain. Mix vanilla extract with eggs, then whisk into cocoa butter mixture.
Add wet mixture to dry flour mixture and mix thoroughly by hand with a
rubber spatula. It may seem as if you need more liquid, but do not add
any. Just keep folding and pressing until the mixture comes together. It
will eventually reach the consistency of stiff brownie batter. Fold in chocolate chips. Refrigerate dough for 30 minutes to firm up.
Preheat oven to 350 degrees F. Line two baking sheets with silpat baking liners or parchment paper. (If you do not line the baking sheets, be sure to lightly grease them.)
Pour confectioners' powdered sugar into a small bowl. Scoop dough by
teaspoons, roll into balls, and drop into powdered sugar, rolling around
to cover completely. Place on prepared baking sheets 1-1/2 inches
apart.
Bake cookies
for 12 to 15 minutes. The cookies will spread, puff a bit, and form
cracks. The longer you cook them, the more crispy they will become. Let
cool 10 minutes on the cookie sheets before using a spatula to remove to
racks and cool completely. Store in a covered container.
The kids aren't little anymore but that doesn't mean they aren't as high maintenance. Quite the opposite really.
Having an older boy and a younger girl so close together means you get to experience puberty with both children at the same time. That whole girls mature faster than boys thing. Yeah, it's true.
My kids just may kill me when they get older and read my blog to find out I'm talking to the internet world about their puberty. But I have to get it off of my chest.
Mood swings, rolling eyes, squeaky voice, boobies, bras, and zits.
HOLY HORMONES, BATMAN!
A little girl goes to the barber shop with her father.
She stands next to the barber chair, while her dad gets his hair cut, eating a snack cake.
The barber says to her, "Sweetheart, you're gonna get hair on your Twinkie."
She says, "Yes, I know, and I'm gonna get boobs too."
During these hectic times, I like to turn to recipes that are easy peasy and this one fit the bill.
Skillet Pineapple Upside Down Cake
Yield about 10 servings
Ingredients for Topping:
1 (1.4 oz.) package vanilla instant pudding and pie filling
4 large eggs
1 cup water
1/2 cup oil
Instructions:
Preheat oven to 350
For Topping:
Melt butter over low heat in 12-inch cast iron skillet or skillet with oven proof handle. Remove from heat. Stir in brown sugar. Spread to cover bottom of skillet. Arrange pineapple slices and Maraschino cherries in skillet. Set aside.
For Cake:
Combine cake mix, pudding mix, eggs, water and oil in large mixing bowl. Beat at medium speed with electric mixer for 2 minutes. Pour batter evenly over fruit in skillet.
Bake at 350 for 1 hour or until toothpick inserted in center comes out clean. Using oven mitts to handle pan, invert onto serving plate immediately after removing cake from oven.
Is there really a cake that could be better than SEX? I ask myself.
This is the cake that I served my DnD buddies when they came over Friday night. I asked them, "Well, what's the verdict? Is it better than SEX?".
As you can imagine this conversation lasted quite a while. There was much contempla-tion, argumen-tation and consumption-tation.
For some of us who like to indulge it took three pieces to come to a decision. There were the quickie decision makers who decided within minutes. And there were those who held out and made a decision after about a half hour or so.
It was decided that this cake is better than SOME SEX. "It all depends on the partner" was the final verdict.
The discussion continued days after the DnD boys left with my hubby and I finding ourselves bonding around the kitchen island in the middle of the night eating cake.
I say eating but that doesn't even begin to describe the way the hubby indulges. Whipped cream is all over his mouth and he has this huge grin on his face while he's stuffing the cake in to his mouth. He lets me know that this cake will bring out anyone's O face.
"You should put that on your blog when you blog about this cake!". Oh, don't worry honey, I will! I did.
Try for yourself and let me know the verdict!
Better than {Some} Sex Cake
Yield: 18 servings
Ingredients:
Prepare and bake cake mix according to box directions for a 9 x 13 inch cake pan.
While the cake is baking, combine pineapple with
juice and 3/4 cup sugar in a medium saucepan. Cook over medium heat for
20 minutes until thick and syrupy, stirring occasionally. Pierce top
of hot cake with fork at 1 inch intervals. Pour pineapple mixture over
cake. Cool completely.
Beat pudding mix with milk until smooth. Spread pudding over cooled cake.
Whip cream until slightly thickened. Add
confectioner's sugar and vanilla, and whip until soft peaks form.
Spread over top of cake. Chill cake for 24 hours. Sprinkle with
coconut just before serving. Refrigerate leftovers.
I saw this pie on the cover of the "Pillsbury our best pies" cookbook/magazine when I went to the grocery store. It reached out to me and screamed MAKE ME! How could I resist that candy bar topping drizzled with chocolate sauce? I'm no Wonder Woman, people and I never claimed to be.
What a surprise I had when I looked at the ingredients for this pie. A pretzel crust?! A glorious mix of sweet and salty in one pie? OH honey, you have me hook, line and sinker.
After your crust is baked and cooled, chop up those candy bars. Eat a few of them but be sure to save some for the actual pie.
Does it get any naughtier than this? I mean, really!
Did I mention peanut butter? Yeah, they put peanut butter in this pie as well. Whoever it is that created this pie should be referred to as the Pillsbury Piemiester. I'll bet they wear a crown made of toffee with jewels made from jelly beans. I would eat their crown.
Maybe not the entire crown but I would break a piece of it off and take a nibble. I would apologize in advance, of course. I wouldn't want to piss off the Pillsbury Piemiester. I want them to continue to share their genius pie recipes with us.
After you have baked it, you need to let it cool down and then place it in the refrigerator for about 2 hours. Hahaha! Yeah right Pillsbury Piemiester! 2 hours to wait to eat a slice of this perfection? Oy vey!
{2 hours later} Now's the time you put on your Wonder Woman cape and eat one slice of this baby. I said ONE slice people! Now put the fork down and walk away.
{If you don't have a Wonder Woman cape you should get one. It's very empowering. Or, you could just turn your apron around and wear it backwards. It makes a pretty good cape that way.}
Candy Bar Pie
Yield: 8 - 10 servings
Ingredients:
2 cups finely crushed pretzel sticks
1/4 cup packed brown sugar
3/4 cup butter, melted
12 oz. low-fat cream cheese, softened
1/2 cup granulated sugar
1/3 cup low-fat sour cream
1/3 cup creamy all-natural peanut butter
2 eggs
4 bars (2.07 oz. each) milk chocolate-covered peanut, caramel and nougat candy {I used Snickers}, cut into 1/4-inch pieces
Garnish: Hershey's chocolate sauce and the remaining candy bar pieces
Instructions:
Heat oven to 350. Spray 9-inch glass pie plate with cooking spray. In medium bowl, mix pretzels, brown sugar and butter, firmly press mixture on bottom, up side and onto rim of pie plate. Bake 10 - 12 minutes or until browned. Cool completely on cooking rack.
Reduce oven temperature to 325. In medium bowl, beat cream cheese, and granulated sugar with electric mixer on medium speed until blended.
Add sour cream and peanut butter, beating on low speed until well blended.
Add eggs, one at a time, beating just until blended.
Arrange 1 cup candy pieces in bottom of crust. Spoon cream cheese mixture over candy.
Bake 35 - 40 minutes or until set. Cool completely. Cover; refrigerate 2 hours.
Adapted from Pillsbury our best pies
Now, it's time for a Blog Hop!
"Muffin-top" is a generally pejorative slang term used to describe the phenomenon of overhanging fat when it spills over the waistline of pants or skirts in a manner that resembles the top of a muffin spilling over its paper casing.
This is a Muffin Top Blog Hop!
Link up your most decadent muffin top inducing dessert and visit new friends too!
Don't forget to link back to this page so your readers and blogger friends can play along!
Do you remember the Brown Butter Chocolate-Stuffed Toffee Chip Cookie from last week? Remember those? The cookies that create that God awful muffin top that sits on the top of your waistline around your jeans. Yeah those.... Let's refer to those as Bonnie. As we all know, Bonnie had a partner in crime, Clyde. Allow me to introduce Clyde.
Clyde looks innocent enough as all good criminals do and then you bite into it.
The fudgy chocolaty texture and the crunch of the chocolate covered toffee chips puts you into a place that is pure chocolaty bliss.
Allow yourself to take a moment to roll your eyes up into your head Paula Deen style while you savor the chocolaty goodness going on inside your mouth.
Let your family know that they may need to leave you alone for a moment or so while you savor the flavor.
Did I mention that I cut up a few semi-sweet chocolate bars and mixed those up inside as well? I didn't? Yeah, I went there! You can see a chunk of chocolate in the picture above.
I don't know what came over me that day. I was all up in my cookies bizness.
If you're looking for a cookie that will put all other cookies to shame look no further my friends. You have found it.
Seriously, this cookie is uber quick to throw together and bakes up in no time so they are perfect for parties when you're running low on time which was the case on this particular weekend. I needed another cookie to whip up for a BBQ with friends and I had remembered Erin from Dinners, Dishes, and Desserts had posted this cookie a day or two before. Your guests will never know that you used a cake mix for this cookie either. They are fudgy with an almost brownie like texture and not at all cakey. You will be impressed and so will your guests!
Chocolate Toffee Chip Cookies
Yield: about 30 cookies depending on how big you like your cookies
Ingredients:
1 box Devil’s Food cake mix
1 1/2 Tbsp flour
1/2 cup butter, softened
2 eggs
2 tsp vanilla
1 cup chocolate covered toffee chips (I used Heath)
3 ounces semi-sweet chocolate squares, chopped
Instructions:
Preheat oven to 350 degrees.
Add everything but the toffee chips and chocolate chunks to the bowl of an electric
mixer. Beat until well combined, may take a minute or two. Fold in the toffee chips and chocolate chunks. Use an ice cream scoop to scoop your dough out and place on a lined baking sheet. Bake for 10
minutes. Allow to cool for a few minutes on the baking sheet. Remove
onto a wire rack to cool completely.
I'm having a serious muffin top issue and unfortunately I'm not talking about muffins.
No, no my friends.
I'm talking about the love handles that have recently started appearing around my ever expanding mid-line.
Is it because I'm nearing the big 40in a few years?
Or could it be these damn cookies?
Their brown buttery goodness.
The chocolate covered toffee chip yummyness.
The chocolate-stuffed insides.
Blasted cookie! I curse you and your evil ways!
Here's the recipe.....if you dare!
Brown Butter Chocolate-Stuffed Toffee Chip Cookie
Yield: 12 large cookies
Ingredients:
1 1/2 sticks (12 tablespoons) of unsalted butter
1 cup brown sugar
1/2 cup sugar
1 egg + 1 egg yolk, at room temperature
2 teaspoons vanilla extract
2 cups unbleached all-purpose flour
1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup toffee chips
Semi-sweet baking squares, cut into pieces
Instructions:
Preheat oven to 325 degrees F.
Heat a small saucepan over medium-low heat and add butter. Whisk
until butter melts, then continue to stir and whisk just until tiny
brown bits appear at the bottom of the pan. Remove from heat immediately
as the butter can burn very quickly. Set aside and let cool for about
10-15 minutes, until the butter comes to room temperature.
Once butter has cooled, add to a large bowl. Whisk in sugars until
smooth and caramely in color, then add in the egg and egg yolk. Mix
again until combined, then add in vanilla extract and mix. Add in flour,
baking and soda and salt, and mix until a dough forms. The dough may be
crumbly but continue to mix – even using your hands if needed – until
it comes together. Fold in toffee chips.
Roll about 1 1/2 tablespoons of dough into a ball, then press some
chocolate into the middle. Top with an additional 1 1/2
tablespoons of dough, and seal the sides, rolling the dough into a
golfball-sized ball. Place on a baking sheet about 3 inches apart (I
only baked 6 at a time). Bake for 12-14 minutes, or until edges are
slightly golden. Let cool for 5 minutes on the baking sheet, then gently
remove with a spatula to a cooling rack.
Well, here we are again folks, it's Secret Recipe Club time! It's that time of the month we are all sitting on the edge of our seats anxiously awaiting the big reveal. Who had my blog? What recipe did they choose? What changes, if any, did they make?
The anticipation is too much to handle sometimes.
This month, I was assigned to the fabulous blog Alli 'N Sons! Lemme tell you, it was so hard to choose just one recipe to make. I have several bookmarked and waiting. But this month, I needed something quick and easy to throw together for D&D night. I like to spoil my nerds geeks with heavenly desserts when they come over. In turn, my character is invincible for the night. Am I brown nosing the DM {Dungeon Master for you non-nerds geeks}? Well, the DM happens to be my hubby so..... I have other ways of brown nosing the DM :) This is just my way of letting my geeks know that I love them. In turn they share their wine and ales with me. It's a win win situation all around.
I was feeling peanut buttery and chocolaty. I was thinking pie, glorious pie! So, I performed a quick query through her fabulous recipe search tool and came across this little gem. Frozen Peanut Butter Swirl Pie. Easy and quick - check. Peanut buttery - check. Chocolaty - check. Let's whip this baby up!
My favorite part about this whole pie of Alli 'N Sons would have to be the chocolate bottomed crust. It's a store bought graham cracker crust {I was in a hurry!} and you melt chocolate chips in the microwave and spread it around the bottom of the crust and stick it in the fridge to let it harden.
Oh lawdy!
I made it exactly as Alli 'N Sons did because she had already lightened it up calorie wise. Isn't that just da bomb-diggity!
Well, enough talk, I now bring to you the recipe!
Frozen Peanut Butter Swirl Pie
Yields 10 - 12 servings (It's very rich)
Ingredients:
1/2 cup all-natural creamy peanut butter
3 ounces reduced fat cream cheese, at room temperature
1 deep-dish graham cracker crumb crust - I wasn't able to find a deep dish so I used a normal one which worked out but it was a bit full
1 cup semi sweet chocolate chips, divided
Instructions:
In a small microwave-safe bowl, add 1/2 cup chocolate chips. Microwave on
high for 30 seconds, then stir. Microwave on 50% power for 15 seconds,
stirring, until the chocolate chips have melted. Pour over the bottom of
the graham cracker crust and smooth out with a spoon or spatula. Put
the crust in the fridge to harden the chocolate.
In a mixing
bowl on medium speed beat the peanut butter, cream cheese and vanilla
until smooth. Slowly, so the milk doesn't splash out, add the powdered
sugar and milk, beating until smooth. Fold in the whipped cream. Set
aside 1 cup of the peanut butter mixture in a separate bowl. Spread the
remaining mixture in the prepared pie crust.
Place the
remaining 1/2 cup chocolate chips in a microwave-safe bowl. Microwave on
high for 30 seconds, then stir. Microwave on 50% power for 15 seconds,
stirring, until the chocolate chips have melted. Stir the melted
chocolate into the reserved peanut butter mixture. Drop by tablespoons
on top of the pie. Use a knife and gently swirl for a marbled effect.
Cover, and freeze for 4 to 5 hours, or until firm.
Pssst... have you checked out my Community Blog Frog page? I would love it if you joined me! Get involved in the conversation about working out or start your own conversation!
4 oz. bittersweet or semi-sweet chocolate, chopped
4 T. unsalted butter, cubed
1 T. unsweetened cocoa powder
1 t. instant espresso powder
1 cup sugar
1/2 cup unsweetened applesauce
3 egg whites
2/3 cup all-purpose unbleached flour
1/4 t. kosher salt
1/4 t. baking powder
1/2 cup chopped walnut, toasted
Powdered sugar
Instructions:
Preheat oven to 350. Line inside of an 8-inch baking pan with foil; spray with Pam.
Microwave chocolate, butter, cocoa and espresso powder in a large bowl on high setting, stirring every 45 seconds until smooth. Let cool for a moment.
Stir in sugar, applesauce, and egg whites. Add flour, salt, and baking powder and blend to incorporate. Fold in walnuts. Pour batter into prepared pan; bake until toothpick inserted in center comes out clean; about 25 - 30 min. Cool brownies in pan. Lift out and peel foil away; dust with powdered sugar.
Valentines day is my favorite holiday. It's the one holiday that you share with the one you love and nobody else.
While my valentine and I don't necessarily shower each other with chocolates, flowers and greeting cards we do try to go out to dinner and longingly stare into each others eyes while hearts float around our heads. Okay, not really. I got ahead of myself with the longing and staring and floating hearts.
Dinner is likely. Whether that be Chinese take-out and a movie at home if it's too cold out or the occasional warm year we will go out and celebrate like real people do in a real restaurant. Who knows what this year will bring. All I know is that these will make a fabulous dessert to share with your valentine! They are super easy to make to boot so you can spend more time in the bedroom than in the kitchen. Oooh la la!
Red Velvet Cake Heart with Cream Cheese Frosting Yield: 12 Hearts
Ingredients:
1 (18.25-ounce) box red velvet cake mix
4 ounces low-fat cream cheese, softened
1/2 cup unsalted butter, softened
1 1/2 cups confectioners sugar
Garnish: Confectioners' sugar
Instructions:
Spray a 15x10-inch rimmed baking sheet with nonstick baking spray with flour. Line pan with parchment paper.
Prepare cake mix according to package directions. Pour into prepared pan. Bake for 15 to 18 minutes, or until wooden pick inserted in the center comes out clean. Cool in pan for 5 mintes. Turn out onto a cutting board, and cool completely. Using a 2-inch heart-shaped cookie cutter, cut out 24 hearts. Cut hearts in half horizontally.
In a large bowl, combine cream cheese and butter. Beat at medium speed with an electric mixer until fluffy. Gradually add confectioners' sugar, beating until smooth.
Turn hearts, cut side up. Pipe cream cheese onto center of 12 hearts, and top with remaining hearts. Refrigerate until ready to serve.
Today is my little girls 11th. Birthday! She requested strawberry cupcakes in lieu of a birthday cake. She's a girl after my own heart as I would much rather decorate cupcakes than a whole cake.
Off I went in search of the perfect gourmet cupcake for the sweet little light of my life! On my journey I came across these little gems.
With my heart racing in anticipation of finding the perfect cupcake I glanced at the recipe and what do you know! It was super simple to boot!
The strawberry cupcake Gods were listening.
Sparkling Strawberry Cupcakes Yield: 24 regular or 12 jumbo
Ingredients:
1 1/4 cups champagne, (I used Andre Blush Pink Champagne)
1/3 cup vegetable oil
3 egg whites
Ingredients for Champagne Frosting:
1/2 cup butter or margarine, softened
4 cups powdered sugar
1/4 cup champagne
4 to 5 drops red food coloring
Garnish:
Cupcake Gems shimmer silver
Edible pearls
Instructions:
Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 12 jumbo or 24 regular-size muffin cups.
In large bowl, combine dry cake mix and champagne. Add oil, eggs. Beat with electric mixer on medium speed for 2 minutes. Divide batter evenly among muffin cups.
Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Frost cupcakes. Sprinkle with shimmer silver and/or pearls.
Here it is, mid-January and I haven't posted my happy new year message! So, here it is!
My blog turned 4 on January 1 and I'm such a bad friend to my blog that I didn't even come out here to show her some birthday love. What kind of person does that make me? Well, to make up for it I gave her a makeover. Yes, boys and girls, she got a fancy new logo and layout. Isn't she purty? There will be more changes to come, I'm sure. I'm kind of like a fart in a whirlwind. Always changing things up around these here parts, yessir.
Anywho, I have news to share! I am now permanently on the schedule as a yoga instructor at Barefoot Yoga Studio! Can I get a WOOT WOOT! We started the new year off with a New Year New You Workshop. Yogi's came in and wrote out the things they wanted to let go in 2011 and their resolutions for 2012. We rocked out some yoga and afterwards we burned our writings and went on to enjoy some tea and cookies. Cookies provided by yours truly!
Espresso Chip Oatmeal Cookies - Vegan
Yield: 40 Cookies
Ingredients:
1/2 cup nondairy milk
1/2 cup vegetable oil
2 T. ground flax seeds
1/3 cup brown sugar
1/2 cup sugar
1 t. pure vanilla
2/3 cups all-purpose flour
1/8 t. ground cinnamon
2 T. instant espresso powder - I used 2 T. espresso ground coffee beans
1 T. cocoa powder
3/4 t. baking powder
1/4 t. salt
1 3/4 cups quick-cooking oats
1/4 cup chocolate chips
Instructions:
Preheat oven to 350. Line two baking sheets with parchment paper.
In a large bowl, mix together non-dairy milk, oil, flax seeds, brown sugar, sugar, and vanilla until smooth. Sift in flour, cinnamon, espresso powder, cocoa powder, baking powder, and salt. Add quick-cooking oats and chocolate chips and stir until all ingredients are moistened.
Drop generous tablespoons of dough about 2 inches apart onto baking sheets. Bake for 14 minutes, until cookies are slightly puffed and the edges appear dry.
Let the cookies cool on baking sheets for 5 minutes, then transfer them to wire racks to cool completely. Store in loosely covered container.
I have another Deelicious Sweet's recipe to share with you all. This item was really popular with a certain friend (Hi Kim) during the holiday season when I was running Deelicious Sweets. Kim and her hubby had a party a few weeks ago (the same party I brought the Pumpkin Cake to) and she requested I bring my Amaretto Cream Pie. It's her absolute favorite! Seeing as how Kim is so super sweet how could I resist?
Amaretto Cream Pie
Yield: 9-inch pie
Instructions:
1 1/2 cups graham cracker crumbs
1/4 cup sliced almonds
3 T. sugar
5 T. butter, melted
1 envelope unflavored gelatin
1/4 cup cold water
1 (8-ounce) package cream cheese, softened
1 1/2 cups confectioners' sugar
1/4 cup almond-flavored liqueur - I use Amaretto
2 cups heavy whipping cream
Garnish: toasted sliced almonds
Instructions:
Preheat oven to 350.
In a medium bowl, combine cracker crumbs, chopped sliced almonds, and sugar. Stir in melted butter until combined. Press mixture evenly into bottom and up sides of a 9-inch pie plate. Bake for 8 minutes; cool completely.
In a small bowl, soften gelatin in 1/4 cup cold water; let stand for 2 minutes. Microwave gelatine mixture on high in 30-second intervals until dissolved (approximately 1 minute total); set aside and let cool for 5 minutes.
In a medium bowl, beat cream cheese at medium speed with an electric mixer until creamy. Gradually beat in confectioners' sugar. Add liqueur, beating at low speed until smooth.
In a medium bowl, beat cream at high speed with an electric mixer until stiff peaks form. Stir in gelatin mixture. Fold cream cheese mixture into cream mixture. Spoon into crust. Cover, and chill 4 hours before serving. Garnish with toasted sliced almonds, if desired.
Adapted from Paula Deen
Servings: 1 slice
Calories: 486
Total Fat: 32.4 g
Cholesterol: 91 mg.
Sodium: 291 mg.
Protein: 5.4 g.
In addition to baking and parties and Thanksgiving we have been decking the halls!
