Category: Dessert

Posted in Dessert

Tasty Treats: Frozen Cappuccino Bars

Posted on by Northerly Nosh

Frozen Cappuccino Bars

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Prep Time: 20 min.
Total Time: 3 hrs 20 min.
12-15 Servings

1 (13 ounce) boxes whole graham crackers ( may not use all)
16 ounces cream cheese, softened
3 1/2 cups cold milk
3 (3 1/2 ounce) packages instant chocolate pudding mix
1 tablespoon instant coffee
1/4 teaspoon ground cinnamon
8 ounces whipped topping, thawed
chocolate sprinkles or grated semisweet chocolate bars

Prep Day: Arrange graham crackers in the bottom of a 13 x 9 pan, breaking crackers to fit if necessary. Beat cream cheese in a large bowl with an electric mixer on low speed until smooth. Beat in 1 cup of the milk.mAdd remaining milk, pudding mixes, instant coffee and cinnamon. Beat 1 to 2 minutes or until well blended (mixture will be thick). Gently stir in 2 cups of whipped topping. Spread 1/2 of the pudding mixture over the crackers in pan. Arrange more crackers over the pudding or cover the pudding with crushed graham crackers. Top with remaining pudding mixture. Cover with remaining whipped topping. Sprinkle with grated chocolate or sprinkles.
Freeze 3 hours or overnight.

Serve Day: Let sit out of freezer for 20-30 minutes before serving.

Posted in Dessert

Tasty Treats: Happy Birthday to Me!

Posted on by Northerly Nosh

Since it’s my day tomorrow I thought I would share one of my favorite cake recipe with you all.

White Chocolate Bundt Cake with Raspberry Sauce

Adapted from Holly Clegg’s trim&TERRIFIC Freezer Friendly Meals Cookbook

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Makes 16 servings

1 (18.25-ounce) box yellow cake mix
1 (4-serving) box instant white chocolate pudding and pie filling
1 cup fat-free sour cream
1/4 cup canola oil
2/3 cup fat-free milk
1 egg
3 egg whites
1/2 cup white chocolate chips
1/2 cup chopped pecans
1 1/2 cups confectioners’ sugar
1/4 cup skim milk
1 tablespoon almond extract

Prep Day: Preheat oven 350° F. Coat 10-inch nonstick Bundt pan with nonstick cooking spray. In mixing bowl, combine cake mix, pudding, sour cream, oil, milk, egg, egg whites, mixing until well mixed. Stir in white chocolate chips and pecans. Pour in Bundt pan and bake 40-50 minutes or until toothpick inserted comes out clean. In small bowl, mix confectioners’ sugar, milk almond extract; set aside. Cool cake on rack 10 minutes before inverting on serving plate. Drizzle glaze over warm cake.

Raspberry Sauce

2 – 10 oz. frozen raspberries in syrup, thawed, divided.
1/4 cup sugar
2-3 TB orange juice or orange liqueur

Prep Day: Drain 1 package raspberries and discard juice. Save juice from other package. Puree fruit, juice, sugar and orange juice or liqueur in food processor or blender; strain puree to remove seeds. Can in a glass jar until ready to use. Make sure to keep refrigerated.

To Freeze Cake: Cool to room temperature, wrap, label and freeze. Recommended freezing time: up to 4-6 months.

Serve Day: Defrost, slice and place a piece of cake on a plate that has drizzled with raspberry sauce.

Note: Different shaped Bundt pans allow for fun types of cakes.

Posted in Dessert

Tasty Treats: Homemade Chocolate Covered Ice Cream Bars

Posted on by Northerly Nosh

Homemade Chocolate Covered Ice Cream Bars

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Adapted from Serious Eats

serves 4

1 pint good quality ice cream, flavor of your choice
1 (12oz) package semisweet chocolate chips
1/2 cup vegetable or mild olive oil
Wooden ice pop sticks (optional)
Sea salt or sprinkles

Prep Day: Line the baking sheet with parchment or wax paper and set aside. Fill a tall glass (an inexpensive vase will also do) with hot water. Note: Make sure the water is not boiling and the glass is at room temperature to make sure nothing explodes. Leave the knife in the hot water for 3-5 minutes.

Take the ice cream out of the freezer and remove the lid. It also helps to mark, or even cut off, the bottom “lip” of the carton before the next step, so your slices are sized evenly.

Mark the container with the knife approximately halfway up the height of the container. Very carefully, and keeping your fingers well out of the way, slice the carton in half crosswise. Cut each half in half again, place on the prepared sheet tray, and return to the freezer for 5 to 10 minutes to firm up again.

Meanwhile, melt the chocolate and oil together in the microwave or over a pan of simmering water on the stove, stirring well with a whisk or spatula to mix. Allow to cool to room temperature.

Remove ice cream slices from the freezer. With the tip of the knife, cut through one side of each of the carton-covered slices and peel off the carton. Insert a wooden stick halfway into each slice, replace on the sheet pan, and return to the freezer for 30 minutes.

Once the chocolate mixture is cool, take the bars out of the freezer. Working quickly, dip the bars in the chocolate mixture and return to the sheet pan (you may want to have a clean sheet of parchment or wax paper ready). Add sea salt, sprinkles, or other decorations before the chocolate sets up completely. Once all the bars are dipped, return to the freezer to set for 10 minutes before serving.

Serve Day: once frozen you can serve!