Wednesday, March 14, 2012

Dessert Extravaganza

Last weekend Kaydin and I made the trip up north to Mom and Dad's house.  Of course traveling up there meant submitting a menu! :) This time my requests included cream puffs, monkey bread, and egg rolls.  I hadn't had any of these things in far too long. It was time they make an appearance!

Cream Puffs
Mom has made cream puffs for as long as I can remember.  An easy batter made of flour and eggs.  This time she made mini puffs using a cookie scoop coated in flour after every scoop so the batter wouldn't stick.



Whip up some French vanilla instant pudding and cover the puffs
Cream Puffs
Recipe from Mom
1/2 stick butter
1 cup water
1 cup flour
dash of salt
4 eggs

2 packages of French vanilla pudding mix
4 cups cold milk

Preheat the oven to 400 degrees. Bring the water and butter to a boil in a saucepan. Add the flour and salt. Remove from heat. Stir til combined and dough makes a ball.  Let cool.  Using a mixer, add the eggs one at a time.

Drop the dough on a greased baking sheet.  Use a small cookie scoop coated in flour after each scoop so the dough does not stick to the cookie scoop.  Bake for 40-50 minutes.


Chocolate Peanut Butter Pie
Josh whipped up this pie in about 3 minutes with the help of a pre-made graham cracker pie crust.


We preferred to use a fresh whipped cream topping but Cool Whip was already in the fridge. This saved us a trip to the store in town. :)
Chocolate Peanut Butter Pie
Recipe from Josh's culinary imagination
1 pre-made pie crust
1 package of milk chocolate instant pudding
2 cups cold milk
1/2 cup creamy peanut butter
Cool whip or fresh made whipped cream

Mix pudding according to the directions on the package.  Add peanut butter to pudding mix.  Pour pudding into the pie crust.  Top the pie with whipped cream.

Monkey Bread
Monkey bread was something we made every few months growing up.  It had been since at least middle school since I had had this recipe. I don't even know how I thought of adding it to my list of requests, but when I did I texted Mom right away before I forgot! 
Kaydin got in on the shaking action needed to assemble this monkey bread.  Monkey bread is usually made in an angel food cake pan, but since we had so many other sweets going on this weekend we decided to halve the recipe and just bake it in a small glass baking dish.

Here is the first layer of goodies!

Once it comes out the oven, you need to invert in onto a plate of deep dish bowl so the caramel sauce oozes down onto all of the biscuit pieces.
Flip!
Caramely, nutty, goodness! 

Monkey bread
Recipe from Mom
4 tubes of buttermilk biscuits
3/4 cup sugar
2 tbsp cinnamon
Pecans

Sauce3/4 cup butter
1 1/2 cup sugar
1 1/2 tsp cinnamon 

Preheat oven to 350 degrees.  Cut the biscuit dough in quarters. Combine the cinnamon and sugar in a large ziploc bag.  Add the biscuit dough to the bag in batches and shake until coated.  Place the dough pieces in a greased angel food cake pan (not the kind that is two pieces, the sauce will leak out the pan). Add pecans.

To make the sauce, bring the butter, sugar, and cinnamon to a boil in a saucepan.  Pour the sauce over the biscuit dough. Bake for 30 minutes.

Kaydin approved of all the desserts. She hastily made her dessert decision of Curious George fruit snacks that Dad picked out for her stay. Once she saw our picks, she made the rounds to everyone conning them of bites of their desserts. I think she was pretty successful in her journey!

1 comment:

  1. Cream puffs are actually one of the first desserts I made on my own when I was a kid. Pretty adventurous, right? Pretty sure my grandma was keeping a watchful eye on me the entire time... lol

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