Category: Dessert

Posted in Dessert

Tasty Treats: Hot Fudge Peanut Butter Dessert

Posted on by Northerly Nosh

Hot Fudge Peanut Butter Dessert

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Serves 8

1 chocolate graham cracker crust
1 cup peanut butter
1 package (8 ounces) cream cheese, room temperature
1 tub (12 ounces) Cool Whip, divided
1 jar (11.75 ounces) hot fudge topping, divided
½ cup sugar

For the topping:
2 tablespoons hot fudge
2 tablespoons peanut butter

Prep Day: In large bowl, beat peanut butter, cream cheese, and sugar until creamy. Fold in 3 cups Cool Whip. Spoon mixture into crust and smooth to edges. Remove 2 tablespoons hot fudge from jar and reserve in zip-loc plastic baggie for later. Heat remaining hot fudge according to package directions. Spread on top of peanut butter layer. Refrigerate pie until serving time. Spread remaining Cool Whip on top of pie. Knead hot fudge in baggie with hands; cut tiny hole in corner of baggie and pipe over pie. Repeat with 2 tablespoons peanut butter and pipe on pie in opposite direction. Wrap carefully and freeze.

Serve Day: Soften slightly, cut, and enjoy!

Posted in Dessert

Tasty Treats: Fruit Yogurt Pops

Posted on by Northerly Nosh

Fruit Yogurt Pops

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Makes 8 pops

1 quart of vanilla whole milk yogurt (I use Stonyfield Farms)
1/2 cup fresh or frozen fruit, such as peaches, mangoes, blueberries, or raspberries
1/2 cup frozen 100% juice concentrate, such as pineapple, orange, raspberry, or grape

Prep Day: Mix up the yogurt with a spoon until smooth. Pour into a strainer lined with a white paper towel or cheese cloth, and set over a small bowl. Keep in the refrigerator until most of the liquid from the yogurt drains out. (About 3 hours, or overnight.)

In a blender, puree 1/2 cup of fruit with a 1/2 cup of fruit juice concentrate.

Using a spoon, fill ice pop molds, alternating with the fruit and yogurt. Tap mold on the counter to release any air bubbles. Insert popsicle sticks, and freeze for a good 6 hours or overnight.

Serve Day: Run molds under warm water for about ten seconds, and carefully, ever so slowly, pull them out. Serve immediately or wrap in plastic wrap and refreeze.

Posted in Dessert

Tasty Treats: My Famous Hot Fudge Sauce

Posted on by Northerly Nosh

Vanessa’s Famous Hot Fudge Sauce

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Yields 2 cups

1 cup sugar
4 T. butter (1/2 stick)
dash salt
1 – 5 oz. can evaporated milk
1 1/2 squares unsweetened baking chocolate
1 t. vanilla extract

Prep Day: In saucepan over high heat, combine sugar, butter, salt, and milk. Bring to a boil, stirring constantly. Let sauce boil 3 minutes without stirring. Add chocolate and vanilla. Stir until smooth. Serve at once over ice cream. Store 1 cup of sauce in refrigerator. Freeze other cup of sauce in a container that can be reheated in the microwave or in boiling water.

Serving Day: Allow sauce to thaw in refrigerator. Stir to mix, if needed. Reheat sauce in microwave or in a pan with boiling water, but do not allow to boil. Serve immediately over ice cream.