Chocolate Mousse Macadamia Tart

Luscious layers of nuts and chocolate are special enough in this dessert, but the pie crust dough blended with macadamias kicks it up a notch.Ingredients

Crust
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1 oz bittersweet chocolate (from 6-oz bar), chopped
1/2 teaspoon vegetable oil

Macadamia Nut Filling
1/4 cup granulated sugar
2 tablespoons light corn syrup
1/3 cup butter or margarine, softened
1/3 cup whipping cream
1 cup chopped macadamia nuts

Chocolate Filling
1 cup powdered sugar
1 package (3 oz) cream cheese, softened
1 teaspoon vanilla
5 oz bittersweet chocolate (from 6-oz bar), melted
1 1/2 cups whipping cream

Topping
1/2 cup whipping cream
1 tablespoon powdered sugar
1/4 teaspoon vanilla

Garnish, if desired
1/3 cup toasted macadamia nuts*, coarsely chopped

Directions

• Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 10-inch tart pan with removable bottom or 9-inch glass pie plate. Cool completely on cooling rack, about 15 minutes.
• In small bowl, microwave 1 oz chocolate and the oil uncovered on High 20 to 30 seconds, stirring every 10 seconds, until melted. Spread in bottom of crust.
• In 1-quart saucepan, mix granulated sugar and corn syrup; cook over medium heat 4 to 6 minutes (do not stir). Stir in butter, 1/3 cup whipping cream and 1 cup macadamia nuts. Cook 4 to 5 minutes, stirring frequently, until hot. Carefully spread in crust. Freeze until set, about 20 minutes.
• Meanwhile in large bowl, beat 1 cup powdered sugar, the cream cheese and vanilla with electric mixer on high speed until smooth. Add melted chocolate; beat until smooth. Gradually add 1 1/2 cups whipping cream, beating until soft peaks form. Spread chocolate filling over nut filling. Refrigerate until filling is set, 2 to 3 hours.
• In medium bowl, beat topping ingredients with electric mixer on high speed until stiff peaks form. Spoon over chocolate filling. Top with toasted macadamia nuts.

*To toast macadamia nuts, heat oven to 350°F. Spread macadamia nuts in ungreased shallow pan. Bake uncovered 8 to 10 minutes, stirring occasionally, until golden brown.

Brownie and Strawberry Shortcake

Fudge brownie mix stands in for shortcake in this twist on a fruity favorite, with white chocolate pudding mix added to whipped cream.
INGREDIENTS

1	box (1 lb 3.8 oz) fudge brownie mix
1/2	cup vegetable oil
1/4	cup water
3	eggs
2 1/2	cups milk
2	boxes (4-serving size each) white chocolate instant pudding and pie filling mix
1	pint (2 cups) whipping (heavy) cream
3	cups sliced fresh strawberries

Directions

1. Heat oven to 350°F. Grease 15x10x1-inch pan with shortening or cooking spray. In medium bowl, stir brownie mix, oil, water and eggs with spoon until well blended. Spread batter in pan.
2. Bake 23 to 25 minutes or until brownie springs back when touched lightly in center. Cool 15 minutes.
3. Meanwhile, in medium bowl, beat milk and pudding mix with wire whisk until thickened. In small bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Gently fold whipped cream into pudding mixture until well combined. Cover; refrigerate.
4. Cut brownies into 6 rows by 4 rows, making 24 squares. Place 1 brownie square on each individual dessert plate; top each with 1/4 cup pudding mixture and 2 tablespoons strawberries. Repeat layers.

Irish Creme Tart

Get your chocolate fix with this eye-catching pie, with two flavored cream fillings atop an easy refrigerated crust.

INGREDIENTS

Tart
1	box Pillsbury® refrigerated pie crusts, softened as directed on box
1 1/2	cups semisweet chocolate chips
1	can (14 oz) sweetened condensed milk
1/3	cup Irish cream liqueur or whipping cream
2	eggs
Topping
1/2	cup powdered sugar
1/3	cup unsweetened baking cocoa
	Dash salt
1 1/2	cups whipping cream
1	teaspoon vanilla
	Additional unsweetened baking cocoa, if desired
	White chocolate curls, if desired

Directions

1. Heat oven to 425°F. Remove crust from pouch; press in bottom and 1 1/2 inches up side of 9-inch springform pan. Bake 9 to 11 minutes or until golden brown.
2. Place chocolate chips in medium microwavable bowl. Microwave on High 40 seconds. Stir; microwave 5 to 15 seconds longer or until chocolate is melted and smooth. Cool 3 minutes.
3. In large bowl, beat condensed milk, liqueur, eggs and melted chocolate with electric mixer on medium speed until smooth. Pour into cooled baked shell.
4. Bake 15 minutes. Reduce oven temperature to 350°F; bake 20 to 30 minutes longer or until center is set. Cool completely on cooling rack, about 1 hour. Refrigerate 2 hours.
5. In medium bowl, beat all topping ingredients except additional cocoa and chocolate curls with electric mixer on high speed until stiff peaks form. Spread topping over tart; sprinkle with additional cocoa and garnish with chocolate curls. Store in refrigerator.

Oreo Cookie Balls

Oreo Cookie Balls: Good for any occasion!
Servings: 36

Ingredients

• 1 pound chocolate sandwich cookies, crushed
• 1 (8 ounce) package cream cheese, softened
• 1 pound vanilla-flavored candy coating, melted

Directions

1. In a large mixing bowl, combine crushed cookies and cream cheese to form a stiff dough.
2. Roll into balls and dip with a fork in melted candy coating.
   
3. Let rest on waxed paper until set.

Blast from the Past-Red Velvet

About a year or so ago I brought some cupcakes to work. They were a disaster....the icing fell off and they smooshed. However, every time I ever say I'm going to make something people always ask for the Red Velvet cupcakes I made...here are the pictures of these delicious disasters.


I'm thinking for Valentine's Day I may try to re-create these cupcake in a less disastrous manner...