Posts Tagged ‘whipped cream’
This light and fluffy key lime pie is a great variation from the original. A homemade graham cracker crust holds a light and fluffy whipped cream-Greek yogurt filling with a perfect green color and tropical lime flavor.
With Mardi Gras behind us it is time to focus on yet another holiday – St. Patrick’s Day! This holiday is one of my favorites to cook for so prepare yourself for plenty of green and rainbow colored foods to feast your eyes upon. However, as you know I am not a fan of minty foods so there will be no shamrock shakes or grasshoppers. Thankfully there are plenty of other delicious green things to distract you from the absence of mint. For starters, how about this Key Lime Greek Yogurt Pie? I took your favorite key lime pie and made fluffy with the use of frozen whipped topping and lighter with Greek yogurt. Don’t be surprised if this serves less than 8 people, it disappears quick!
I’ve discovered one downfall to living in a home where the temperature is kept at over 68 degrees in the winter – dehydration. I have been dried up like a fall leaf ever since I got to my parents and I consider myself someone who drinks a decent amount of water. Don’t get me wrong I am not complaining about not needing to wear layers all the time (sometimes supplemented with a blanket), but didn’t anticipate the extra water that a couple extra degrees would suck up. Guess I need to pump up the water intake… and water is in Jell-O right? (Woo look at that transition!)
This “salad” isn’t really a salad at all, making be wonder how it acquired that name because it’s a dessert. During my pre-blogging years this recipe was one of my favorite finds but I have neglected to revisit it since. So when my parents had a couple friends over the other night to play euchre I decided it was finally time. If you are unfamiliar with this treat, it consists of a pretzel crust, cream cheese filling and a strawberry Jell-O topping. I actually used a new grocery store find for the filling – Greek cream cheese which is a blend of Greek yogurt and cream cheese. Talk about a brilliant idea.
Two years ago: Dark Chocolate Strawberry Shortcakes with Amaretto Cream
Get your stretchy-fat pants on because just looking at this dessert may cause weight gain. It’s a dessert lasagna using chocolate graham crackers for the “noodles”, cream cheese-peanut butter-whipped cream filling, and chocolate as the sauce. Between the layers and on top there are also chopped Reese’s cups and peanuts. I did use reduced fat cream cheese and light cool whip to make myself feel slightly better when the inevitable face plant into a second serving occurred.
This incredible, decadent dessert is worthy of today’s event – Ohio State playing Clemson in the Orange bowl! Admittedly I am still a bit bitter about losing to Michigan State and therefore losing the shot at the National Championship Game. But that will never stop me from getting excited to watch some college football and indulging in the gloriousness that is this dessert.
One year ago: Skinny Creamy Italian Chicken Skillet
Two years ago: Sweet ‘n’ Spicy Hawaiian Pizza
I know some people who are in complete agony over the existence of football season – which I pretend to understand. I on the other hand couldn’t be more stoked! Not only is it a welcomed distraction from thinking about/writing/studying for my dissertation in 2 weeks, but it gives me an excuse to indulge in peanut butter and chocolate things. Not to mention all the other glorious football foods that hang around this time of year.
This season, the Buckeyes have yet to have a game scheduled on the Big Ten Network, making it much easier for me to locate a venue for viewing their games (still don’t have internet or cable of any kind at home). Guess that’s a perk to being preseason ranked in the top 5. Even though it wasn’t really a close game last week against Buffalo, I hope they play better today against San Diego State.
Moving on to this ice cream. It’s really just peanut butter flavored whipped topping, but the resulting combination is a creamy, deceptively sinful tasting treat. But of course it wouldn’t be Peanut Butter and Chocolate Saturday without some chocolate, so how about a dark chocolate shell to go with your “ice cream”? You’re welcome.
One year ago: Gluten-Free Jumbo Chocolate Pomegranate Quinoa Cookie
When it comes to shortcakes I usually am a traditional strawberry girl, but after seeing these with Meyer lemon zest in the shortcake itself and topped with Meyer lemon curd I couldn’t resist. After all, I love nearly all fruit so I have to pass on the strawberries from time to time.
The verdict? You really need to make these. Use regular lemons if you have to and just add a little more sugar, because these shortcakes were so good I could’ve eaten them without being topped by anything. Meyer lemon biscuit cookie anyone?
One year ago: Spinach Artichoke Pasta
After last week’s win against Penn State in the affectionately named “Ineligibowl“, I am feeling quite good about this season. You would think I’d have that sense already by being 9-0 but to me winning isn’t everything, it also matters how well we win. After barely beating Purdue the week before in overtime I wasn’t feeling all that great about it. Hopefully today’s game versus Illinois won’t produce a headache. If we can get through the next two games (Bye week next weekend, followed by Wisconsin), then it’s on to that state up north, M*chigan. Pardon my use of a bad word (although I understand that only OSU fans will really understand why it is a bad word).
My body is still recovering from my accident-prone-ness at last weekend’s tailgating (sliced open my finger on a beer can, and pulled a tendon in my foot), so for today’s game I went with a much more low-key treat. I made a single serving cake that is magically baked in the microwave for a minute! Do you realize how dangerous this mug cake phenomenon just became in my hands? I have seen various versions of mug cakes floating about the internet but didn’t cave until I found this one with a peanut butter mousse on top. It takes a little more effort because of that addition, but it is beyond worth the extra 2 minutes of time it takes to prepare.
If you thought the s’mores lava cakes I made earlier this year were something to drool over, wait until you see these – peanut butter stuffed!
These lava cakes have been a staple sinful dessert in my life for several years now, and I have yet to not eat the entire cake by myself. Hence why I state that this dessert could serve 8 people if they are able to resist the glory of what sits on a plate in front of them. But to me, placing two spoons by one of these cakes just means I have a spoon for each hand.
They look so innocent at first. Until you cut into one and it’s true self is revealed. Hello lover!
Oh and of course… GO BUCKS!!! Even though we cannot be BCS ranked this year it doesn’t mean we cannot keep trucking along with a great season – today’s battle is against Purdue, which is my dad’s alma mater. Family feud anyone?
My favorite way to enjoy Greek yogurt is by adding peanut butter chocolate chip granola to vanilla and/or honey Greek yogurt. So when I saw the 2% vanilla chocolate chunk Chobani Greek yogurt I knew it was destined for greatness. Greatness that involved peanut butter because nothing pairs better with chocolate. If you disagree, share it with me because I’m not completely closed-minded about it haha. But for now, let’s talk about peanut butter and chocolate.
I decided to make mousse out of the vanilla chocolate chunk Greek yogurt. But not any old mousse, peanut butter cup mousse! This was accomplished by adding some peanut butter to the equation and obviously some peanut butter cups. The addition of the Reese’s candy may have ruined any healthier potential this dessert had but I am totally okay with it. However if you would like to cut back, use dark chocolate chips or chunks instead.
Enter my Chobani giveaway to get your hands on all 6 flavors HERE.
Have you had a chance to try the new Chobani blended flavors yet? I was sent a case of all six flavors (mango, vanilla chocolate chunk, black cherry, blueberry, peach, and pineapple) and ended up making at least one recipe with each flavor, which I will be posting over the next week – it’s Chobani week here on The Spiffy Cookie! So how would you like to win some!? One of you will be the lucky recipient of all six 16 oz blended flavors just like I received. This giveaway is open to US residents only. To enter, please use the Rafflecopter widget at the end of this post. Giveaway ends Monday, August 20th. Winner will be contacted via e-mail and has 48 hours to respond. GIVEAWAY IS CLOSED.
The first recipe I am going to share with you used the 0% peach Chobani Greek yogurt. I took a slight spin on and old favorite, strawberry yogurt pie, but obviously with peach instead. With peaches being in their prime right now I have not been able to get enough of them. The end of peach season is always a sad time, so I make sure to take in (literally) as much as I can while it lasts!
Despite the bagfuls of peaches I devour every week, some of them managed to find their way into this fluffy pie. And good thing they did, because the bits of fresh peaches resulted in perfection. It’s almost like a peaches and cream.
You could also use a pre-made graham cracker crust, but I like to be an over-achiever sometimes O:-).
Side note: Did you know that graham crackers go bad? Not just stale, but disgusting, bitter-tasting bad? My parents had an unopened box of graham crackers which they claimed to be only a couple months old, but they were in fact 3 years past their expiration date. We did not realize this until I tasted one and immediately spit it out. Awfully awful. I do not recommend.
Did everyone have a good weekend? Stinks that it is over, but good thing we have a holiday in the middle of the week. Granted I will still be at work but I can pretend. In the meantime, prepare yourself with this festive shortcake! See more on my Culinary.net post today.
RED, WHITE & BERRY SHORTCAKES
Source: Everyday Food July/August 2012
One year ago: Mojito Fruit Dip