Candy Mountain

For my brother's birthday this year, I made him 2 pies (strawberry rhubarb and apple) baked inside of 2 red velvet cake, frosted with cream cheese frosting. For Thanksgiving, I baked him 10 pies. As you can tell, I went a bit overboard both times.  For Christmas, he started sending me all sorts of things he wanted made.  I finally told him he only got one dessert, so to think long and hard about what it was before the decision was made.  Here is what I was sent:

So, being the idiot that I am, and with much assist from my mother and sister, we printed off the schematic and went to the grocery store. Oh, he also said I got bonus points for chocolate chip cookies and for pecan pie goop. Well, we purchased everything on the list.  The very next day, I got to baking.  In a 9" cake pan, I made 1/2 or a brownie box, 1/4 of a red velvet cake box, 1/2 of my bisquick magic crustless pumpkin pie, and a dozen break and bake chocolate chip cookies.  I set them all to cool on the counter, then went out for lunch. 

Once I got back, the assembling began.  I lined a 9" cake pan with plastic wrap and layered: brownie, vanilla ice cream (used a hot knife and cut it from the box in slices), mini ice cream sandwiches, caramel sauce, hot fudge sauce, hazelnuts, then LOFTHOUSE COOKIES (I couldn't find the oreos at the time), pecan pie goop and pecans (Emily had made some of the goop and I plopped it on there), and a giant chocolate chip cookie.  I pushed down on all the layers to make it nice and solid, wrapped in more plastic wrap, and threw it in the freezer.

For layer 2, I lined another 9" cake pan with plastic wrap and started from the top down.  Crushed snickers started it all, then slices of vanilla ice cream, crushed butterfinger, some cream cheese frosting (cream cheese, butter, vanilla, powdered sugar), the thin red velvet cake, reeses peanut butter cups, ice cream, gummy bears, gummy worms, gummy dinosaurs, and gummy fish (they were a bit out of order, but for the purpose of stacking, they had to go here), then regular sized cookies and cream ice cream sandwiches. Yet again, this was all squished with plastic wrap and put in the freezer.

On Christmas night, assembly took place.  I pulled on the plastic wrap and lifted out the 1st layer and then added the 2nd layer (which I flipped so as to follow the diagram).  I put on the layer of frozen pumpkin pie and oreos that I finally found in a hidden bag in the house.  Emily and Mom were working on the whipped cream. It was misbehaving.  It was going to be both the mousse and the whipped cream, but everything started to melt in Candy Mountain.  I poured chocolate sauce and caramel all over the oreos. Mom plopped fresh whipped cream on top. Sprinkles and one cherry topped it all. 

Here is Candy Mountain, complete with Charlie the Unicorn

Slicing it open.

Here are all the glorious layers

Faintly melted.  At this point in time, it was 7" tall.

In the end, it was only missing chocolate mousse, but did have the bonus of chocolate chip cookie, lofthouse cookie, as well as gummy fish, worms, and dinosaurs.  It has to be sliced with a bread knife that is heated in hot water.  We decided that while it was delicious, the gummy items should not have been in the dessert. They are too hard to cut through and chew, and just not very delicious amongst everything.

Joel (my brother) called a truce.  No more crazy desserts for a while!  He wrote me today to tell me that the guys at work today ate some more of Candy Mountain, but that Candy Mountain fought back. 

(I named it Candy Mountain, with thoughts of the following youtube clip: Charlie goes to Candy Mountain)

Christmas Treats

 The girls and I started baking last night.  Well, Jessi baked. I made no bakes. Kate stole sugar. That girl loves sugar.

Oreo Truffles:

8 oz cream cheese - soft
16 oz package oreo's - crushed
White chocolate candy quick plus 1 T shortening
Colored sugar

Mix together cream cheese and oreo's.  Chill. Roll in to balls. Dip in white chocolate and place on parchment. Sprinkle with sugar while still wet.  Keep refrigerated.

***** IDEAS!!! *****
I didn't try it, but I think that other cookies with cream fillings would be great. How about Nutter Butters? Minty oreos? Maybe add some extract to it? The combinations are endless!

Chocolate PB balls:

1 1/2 c peanut butter
1/2 c butter
1 t vanilla
3 c powdered sugar
Chocolate candy quick and 1 T shortening
Colored sugar

Mix together pb, butter, vanilla and powdered sugar. It will be a bit dry. Chill. Roll in to balls. Dip in chocolate.  Place on parchment. Sprinkle with colored sugar while still wet. Refrigerate. 

***** FOR EASIER DIPPING *****
Take a plastic fork. Bend the 2 middle prongs back and cut them off. Use this fork device as a mini fork life to lifting out candies from chocolate

***** SIDE NOTE *****
Yes, those are my bite marks out of the candies. I sacrifice my figure for you faithful readers out there so that you know if it is worth sacrificing your figure.  I would say YES!

Thanksgiving Pie

Every year, my brother demands more and more pies for Thanksgiving. This year, there were 8 of us for Thanksgiving.  I brought 10 pies. 2 people didn't eat any pie. Now, I do admit to cheating!  I brought 4 frozen pies. I also didn't make my own crusts on the pies I brought.  I actually don't really know how to make a pie crust. Shhh. Don't tell!

Chocolate Peanut Butter Pie (gluten free):

Crust:
1 cup Peanut Butter
1 cup Sugar
1 egg

Mix all these together. Press in to pie pan. Bake on 350F for 16 to 18 minutes, rotating half way. Crust will come out puffy.  Don't worry about this.

Filling:
1 large package Chocolate pudding (I used instant. Cook and serve might be better)
1 8oz package cream cheese
2.5 cups milk
3 T cocoa powder
3 T sugar

Mix together until fully blended. Pour into the peanut butter crust and chill.

Just before serving, fold together the topping:
1 regular size container of cool whip
1/4 to 1/3 cup peanut butter

Spread on top of pie. Sprinkle with chocolate chips.

Sweet Potato/Pumpkin/Squash Pie:

2 cups cooked sweet potato/pumpkin/squash of choice (or combination)
1/2 cup white sugar
1/2 cup brown sugar
1/2 can low fat evaporated milk (6oz can)
1 t vanilla
1/2 t each cinnamon, nutmeg, ginger, allspice, clove, salt
3 eggs
2 T flour
2 T softened butter

Mix all ingredients together. I used my food processor.  Pour in to pie shell. Bake in preheated 350 F oven for about an hour.

Bisquick magic pumpkin pie (can be gluten free):

1.5 c canned pumpkin
1 can evaporated milk
3/4 c bisquick (regular, low fat, gluten free)
3/4 c. sugar
1.5 T butter (double if gluten free)
1 T pumpkin pie spice
1.5 t vanilla
3 eggs.

Blend all together. A food processor can be used. Pour in to greased pie pan. Bake in preheated 350 F oven for about 40 minutes.

Brown Sugar Pie:

1 c brown sugar
1/2 c white sugar
1/2 t flour
2 whole eggs
2 T milk
1 t vanilla
1/2 c melted butter
OPTIONAL (but oh so fantastic) 1.5 to 2 cups combination of chocolate chips, walnuts, pecans

Blend all together except optional ingredients (another food processor/blender task!). Pour optional ingredients into bottom of 9" deep dish pie crust (in pie pan). Pour blended mass over top. Bake in preheated 325F oven for 35 to 40 minutes. Turn oven off. Allow pie to set in oven another 20 to 30 minutes until firm.

Pecan Pie:

3 whole eggs
1 c sugar (1/2 brown, 1/2 white if desired)
3/4 c light corn syrup
5 T melted butter
1 t vanilla (or 1 T dark rum)
1/2 t salt
2 c pecans (or 1 c pecans, 1 c chocolate chips)

Mix together all but pecans. In 9" deep dish pie crust, pour pecans/chips.  Pour everything else on top. Bake at 375F for 35 to 45 minutes.  Note, pecans will rise during baking.

Mince meat pie:

1/2 lb ground meat or pulled meat, cooked, drained
1/2 c raisins and dates
3 c diced apples
1/2 c orange juice
1/2 c cider or other juice
zest of 1/2 orange and 1/2 lemon
3/4 c sugar
1/2 c chopped nuts
1/4 t cinnamon, clove, nutmeg
2 T brandy
2 T rum
1 T peach shnapps

Simmer together first 6 ingredients until soft. Add rest of ingredients. Pour in to 9" deep dish pie crust. Top with crust. Bake at 450F for 10 minutes, then 350F for 20 to 30 minutes.

Vinegar Pie = FLOP from last year:

2 T flour
1 T cornstarch
1/2 c sugar
1/2 c cider vinegar
1 2/3 c water
2 T butter

Mix all together (except butter) and cook until thickened.  Add 2 T butter and stir. Allow to cool slightly. Then, pour into baked regular 9" pie crust. Sprinkle with cinnamon and continue to cool.

This was horrible. I won't live this one down with the family!!!  I read about it in a book and was thrilled to try.  Oops.

Fun with nacho cheese

I wanted to find a good substitute for mac n' cheese. Unfortunately, I wasn't having any luck. I tried GFS's cheese sauce mix. It wasn't great.  I found a cheese sauce with is pretty tasty, though.  Southeaster Mills Cheddar Cheese sauce. It is in one of those smaller packets. Try and find it!

Also, I found out I am a big fan of bulk taco seasoning from Sam's Club. They called for 1/4 cup of seasoning for 1 lb of beef, but I used 3 T and was overly satisfied with the taste/flavor.

Mac N' Cheese:

1/2 cup of high fiber macaroni
1.5 T cheese powder
1/2 cup water
5 mini turkey weenies
Kraft cheese powder for sprinkling on top (near the Parmesan cheese in the fridge section)
Asparagus

Boil macaroni according to directions. Drain macaroni. Mix cheese powder and cold water together, heat until boiling and thick. Add macaroni and sliced weenies. Pour on plate and sprinkle with Kraft cheese powder for that lovely orange mac n' cheese color!

I cook my asparagus for 7 minutes in a shallow pan of water after snapping the ends off. 

Yum!


 Nacho Potato:

1 medium baked potato (Poke a few holes in it, microwave for 3 to 4 minutes)
1/4 lb taco meat (I use 95% lean)
1 Tbs cheese powder mixed with 1/3 cup cold water. Mix together, then boil til thick.
Salsa
Sour cream

Layer and devour!  This is so good.  Who needs chips when you have a delicious potato.