Frosting

Don't know where I found this recipe, but of course as always I have changed it out.

5 Tablespoons Heavy Cream
1 teaspoon pure vanilla extract
4 Tablespoons Cocoa Powder
1 Softened Cup Unsalted Butter OR 1  8 ounce package Cream Cheese FAT FREE, LOW FAT, or REGULAR
4 1/2 Cups Powdered Sugar

Mix first 4 ingredients together, then slowly (so as not to have white powder flying everywhere) add in powdered sugar.

Mix well.  Refrigerate for an hour for a stiffer frosting or use right away for a softer frosting.  

 

Key Lime Pie VII

• Prep
  15 m
• Cook
  8 m
• Ready In
  55 m

Recipe By:ANNRICHARDSON

"This recipe uses condensed milk and sour cream. Fabulously easy. . . a summertime favorite! If you have time, a homemade graham cracker crust is better! Garnish with whipped cream and thin slices of lime if you like."

Ingredients

• 1 (9 inch) prepared graham cracker crust
• 3 cups sweetened condensed milk
• 1/2 cup sour cream

• 3/4 cup key lime juice
• 1 tablespoon grated lime zest

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, combine condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker crust.
3. Bake in preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.

The same way you would make a graham cracker crust for a cheesecake you could put that in a pie plate or tin for this crust to make it gluten free.  Use 2 to 3 tablespoons of melted unsalted butter with 1 package crushed gluten free graham cracker crumbs (s'morables).  Press into dish.  

To make low fat you could use fat free sweetened condensed milk and fat free sour cream.  

ALL RIGHTS RESERVED © 2016 Allrecipes.com 

http://allrecipes.com/recipe/15880/key-lime-pie-vii/print/?recipeType=Recipe&servings=8

Pecan Pie

Purchase a pre-made Gluten Free Pie crust at the local grocery store.
Prick several holes in the bottom with a fork.

You could also make the pie crust listed here.

Yield

Makes 8 servings

 

Active Time

35 min

 

Total Time

5 hr (includes making pastry and cooling pie)

Ingredients

1. • Pastry dough
   • 3/4 stick unsalted butter
   • 1 1/4 cups packed light brown sugar
   • 3/4 cup light corn syrup
   • 2 teaspoon pure vanilla extract
   • 1/2 teaspoon grated orange zest
   • 1/4 teaspoon salt
   • 3 large eggs
   • 2 cups pecan halves (1/2 pound)
2. • Accompaniment: whipped cream or vanilla ice cream
   • 0 or vanilla ice cream

Preparation

1. 1. Preheat oven to 350°F with a baking sheet on middle rack.
   2. Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round and fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively. Lightly prick bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze 10 minutes).
   3. Meanwhile, melt butter in a small heavy saucepan over medium heat. Add brown sugar, whisking until smooth. Remove from heat and whisk in corn syrup, vanilla, zest, and salt. Lightly beat eggs in a medium bowl, then whisk in corn syrup mixture.
   4. Put pecans in pie shell and pour corn syrup mixture evenly over them. Bake on hot baking sheet until filling is set, 50 minutes to 1 hour. Cool completely.

Cooks’ note:

Pie can be baked 1 day ahead and chilled. Bring to room temperature before serving

Old-Fashioned Pecan Pie

ANDREA ALBIN GOURMET NOVEMBER 2009

 http://www.epicurious.com/recipes/food/views/old-fashioned-pecan-pie-356072

Over The Top Chocolate Cheesecake Oreo Parfait

http://thefirstyearblog.com/over-the-top-chocolate-cheesecake-oreo-parfaits/

Over the Top Chocolate Cheesecake Oreo Parfaits

PRINT RECIPE

yield: AT LEAST 4 LARGE PARFAITS

total time: 30 MINUTES

Ingredients:

• 1 & 1/2 sleeves of oreos, crushed for the bottom of the parfaits
• 1 handful of mini marshmallows per parfait
• cool whip, to top each parfait
• oreo, to top each parfait

OREO FLUFF

• 1 box white chocolate pudding
•  2 cups milk
•  1 sleeve crushed oreos
•  1/2 container cool whip

CHOCOLATE CHEESECAKE FILLING

• 1/2 cup heavy cream
• 12 oz chocolate chips
• 8 oz cream cheese, room temperature

Directions:

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1. Crush 2 & 1/2 sleeves of Oreos. I like to stick the oreos in a ziploc bag and crush them using my rolling pin, they don’t necessarily have to be oreo crumbs, but not large chunks. Set aside.

TO MAKE THE OREO FLUFF

1. Combine 1 box of white chocolate pudding mix with 2 cups of milk. Beat using an electric mixture until smooth and combined with pudding.
2. Allow the pudding to set in the fridge for 10 minutes.
3. Once set, take half of the crushed oreos and half a container of cool whip and mix them into the white chocolate pudding until combined. Return the oreo fluff to the fridge until needed.

TO MAKE THE CHOCOLATE CHEESECAKE

1. In a small saucepan over low heat, combine the chocolate chips and heavy cream. Stir occasionally, until the chips are melted and smooth. This may take up to 10 minutes, but keep the heat on low or a little higher than low.
2. Once melted, remove the pan from the heat and allow it to cool on the counter for 10 minutes.
3. Once the chocolate is cool, combine the melted chocolate and softened cream cheese in a mixing bowl. Beat using an electric mixer until the mixture is smooth and no lumps remain.

TO ASSEMBLE THE PARFAITS

1. Put 3 tbsp of oreo crumbs in the bottom of each parfait glass. Place a handful of mini marshmallows on top of the oreo layer. Next, add about 3 spoonfuls of oreo fluff to each glass, use the spoon to smooth the oreo fluff into an even layer. On top of the oreo fluff add a layer of chocolate cheesecake filling, using about 3 spoonfuls, then use the spoon to smooth the cheesecake filling into an even layer. Top the parfaits with cool whip. I like to transfer the cool whip into a piping bag and pipe the cool whip on top of each parfait. Top each parfait with an oreo.
2. Serve and enjoy!

Of course you could use low fat or fat free versions of the cream cheese and milk.  I think they even have reduced fat Oreo's now.  There is also a gluten free cookie similar to Oreo's and you could use those if you are looking to make this a gluten free dessert.   

Caramel Coconut Squares

1/2 Cup Unsalted Butter
1 Cup Sugar
1 1/2 Cups Unbleached Flour
1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1 Egg
1 T. Vanilla
12 Caramels, Unwrapped
1/4 Cup Mini Chocolate Chips
1 Cup Sweetened Flaked Coconut

Preheat oven to 350
Use an ungreased 9 x 9 baking pan

Slice butter into baking pan and set in oven to melt, about 3 minutes.
Stir sugar into butter.  Let cool for 5 minutes.
Dump flour, baking powder, & baking soda into pan.  Stir to combine.
Make a well in the center.  Add egg and vanilla;  stir everything together, scraping down sides.  Press mixture into pan.
Cut caramels into small pieces and scatter over dough.  Sprinkle with chocolate chips and coconut on top.

Bake it 12 to 16 minutes or until crust and coconut are golden brown.  Cool slightly before cutting into squares.

Serve it warm and drizzle pieces with caramel topping if desired.

Dump & Bake Desserts  

Zopf Brot

http://allrecipes.com/recipe/zopf/

In a large bowl, dissolve yeast and honey in warm milk. Let stand until creamy, about 10 minutes. Add the egg yolk, butter and 2 cups of bread flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes by hand or 5 minutes by electric stand mixer.
Divide the dough into 3 equal pieces and roll each piece into a 14 inch long cylinder. Braid the pieces together and place on a lightly greased baking sheet. Cover with a damp cloth and let rise until doubled in size, about 1 hour. Meanwhile, preheat oven to 425 degrees F (220 degrees C).
In a small bowl, beat together egg white and water. Brush risen loaf with egg wash and bake in preheated oven for 20 to 25, until golden.

1 Tablespoon SAF yeast

1 1/3 Cups warm fat free milk

1 egg yolk

2 Tablespoon softened unsalted butter

3 1/2 Cups Bread Flour

1 egg white

1 Tablespoon water

1 Tablespoon honey

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