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COOKIE DOUGH CHEESECAKE BARS TOPPED WITH A CHOCOLATE GLAZE!

CRUST:

1 1/2 cups of graham cracker crumbs
1/2  cup sugar
1 STICK MELTED BUTTER (8 TABLESPOONS)


STIR ALL TOGETHER AND PRESS INTO AN 8X8 PAN LINED WITH NONSTICK FOIL.
BAKE AT 350 FOR 10 MINUTES AND COOL.


FILLING:
BEAT:  ONE 8-OUNCE PACKAGE OF CREAM CHEESE
1 EGG
1/2 C. SUGAR
2 TABLESPOONS FLOUR

ONCE SMOOTH, VERY CAREFULLY FOLD IN 8 OUNCES OF PILLSBURY COOKIE DOUGH ROLLED INTO SMALL SIZED BALLS.  

POUR ONTO THE COOL CRUST AND BAKE AT 350 FOR 30-35 MINUTES.

LET COOL AND TOP WITH GLAZE.

GLAZE:
MELT IN THE MICROWAVE:
1 STICK BUTTER & 6 OUNCES BITTERSWEET CHOCOLATE CHIPS.
STIR SMOOTH AND ADD 4 TSP. LIGHT CORN SYRUP.
POUR SMOOTHLY ON BARS AND CHILL.  CUT WITH A BIG KNIFE! I ADDED A CHOCOLATE DRIZZLE ONCE CUT.

S’MORES COOKIES!!!

S’MORES + COOKIES = SMOOKIES!!!!!! THE BEST!
2 cups all purpose flour 
1 cup graham cracker crumbs
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups miniature chocolate chips
1 1/2 cups mini marshmallows
2 Hershey bars, chopped (This time I used Hershye’s Nuggets -usually I use snack size because they r thick, too…mmm)

Preheat oven to 375 degrees. Line cookie sheet with parchment paper.
In
a medium bowl combine the flour, graham cracker crumbs, baking soda,
salt. Whisk together. In a separate larger bowl beat together the
butter, sugar, brown sugar and vanilla until creamy. Add the eggs one at
a time, beating well after each addition. Slowly beat in the flour
mixture until smooth. Stir in the chocolate chips. Drop by LARGE scoop
onto ungreased cookie sheet.

Bake for 9 minutes, and remove from
the oven. Push 3 to 4 marshmallows and a few pieces of Hershey bar into
each cookies. Return to the oven and bake an additional 3-4 minutes
until fully cooked. (watch carefully-baking time varies by size of
cookies and also type of cookie sheet) Cool cookies.

Strawberry Mojito “Fried” Frozen Yogurt

Have you ever had fried ice cream? You can sometimes find it at Mexican or Chinese restaurants and it’s a real treat, with a cool, creamy core of ice cream surrounded by a crispy cornflake crust. Until about a month ago I had no idea that fried ice cream was actually fried. I always figured they just toasted up the outside with a torch or something. Anyway, I was doing some research after being asked to create a healthy new dessert recipe featuring Yoplait’s new frozen yogurt and, well, what do you know? Fried.

Ultimately, I decided that frozen yogurt + hot oil didn’t sound like the safest idea but I was set on the idea of creating a fried frozen yogurt treat. I started by mixing strawberry frozen yogurt with pistachios and mint. Then, instead of frying it in sugary cereal, I rolled it in graham cracker crumbs that I toasted on top of the stove. The result is a light, fresh dessert that’s perfect on a warm summer night.

Since you can make a bunch of these at once and keep them in the freezer until you’re ready to serve them, they’re perfect for entertaining. Of course, you can also be like me and keep them all to yourself. I won’t judge.

In order to keep them pretty, freeze each serving in the cup of a muffin tin. Once they’re frozen solid, you can transfer them to a zip top bag for long-term storage.

As the recipe is written, these are the perfect size for when you need a little something extra after dinner. You could also make smaller, bite-sized servings for afternoon snacking.

Strawberry Mojito “Fried” Yoplait® Frozen Yogurt

This “fried” frozen yogurt, with a crisp exterior and a light, fresh flavor inside, can be made ahead and keeps well in the freezer, making it perfect for entertaining – or keep them around for when you want a special treat!
Start with frozen yogurt that’s just soft enough to mix the fillings into – 5 minutes on the counter should be enough time. If it’s too soft, you won’t be able to scoop it into balls.

Author: Lauren Keating

Serves: 4

Ingredients

  • 1 pint Yoplait® Original Frozen Yogurt Strawberry, slightly softened
  • 3 tablespoons pistachio meat, roughly chopped
  • 2 tablespoons fresh mint, finely chopped
  • 2 whole graham crackers, finely crushed
  • ¼ teaspoon ground ginger

Preparation

  1. Stir the pistachio meats and mint into the Yoplait Frozen Yogurt. Scoop into 4 scoops and arrange in a muffin tin or on a large plate. Freeze 15 minutes.
  2. Meanwhile heat a small pan over high heat. Add the graham crackers crumb and toast 1 minute; immediately remove from heat. Stir in the ginger. Let cool.
  3. Remove frozen yogurt from freezer. Working quickly, roll each scoop in toasted graham cracker crumbs until fully coated. Return to freezer until ready to eat.

3.2.2089

This post was brought to you in partnership with Yoplait. I was compensated for my time creating the recipe for strawberry mojito “fried” frozen yogurt. 

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