Chocolate Brownie Pie

Mmmm chocolate! The moment I realized I LOVE chocolate was the moment I became a woman. Like, I'm talking the moment I became ok with being referred to as "that lady" instead of "that girl". You would have thought birthing children and becoming a mother would have done it for me but nope... it was chocolate.  I just feel like it's such a "woman" food. Women love chocolate! Plain and simple! It's a well known FACT!! 

See?! Maybe I've been so set on this idea because my grandma especially loved chocolate -- although she liked dark chocolate too and I'm definitely going to need many more years of experience and maturity before I can appreciate dark chocolate.  As my 3-year-old would say: "it's bleh to me."

But I used to always opt for vanilla and fruity stuff (sometimes I still do)... So therefore I was still a "girl".  Young.  Carefree.  I may be sounding crazy to you but it's a valid argument, I swear. But alas, now I love chocolate. I think it happened when I turned 29.  Like literally that day.  Weird.

AND the other day chocolate sounded particularly tastey so I quickly whipped this up for a little dessert!  It is fudgy and chocolatey and delish!  Oh - and super easy!

Chocolate Brownie Pie

Ingredients:

• 1 fudge brownie mix (and the stuff to mix it up!)
• 1 large box chocolate pudding
• 2.5 cups milk
• 8 oz cream cheese
• 3/4 - 1 cup powdered sugar
• 8 oz cool whip

Directions:

• Prepare brownies in 9x9 pan according to package directions and let cool
• Once brownies have cooled, take a butter knife and slide it along all the edges of the pan and cut in 1 inch(ish) squares but leave it in the pan!  This is the "crust" layer and it stays in the pan but you just want it broken up for easier scooping.  I even took a small metal spatula and ran it under the pieces after I cut them up.
• Beat cream cheese until smooth and add in powdered sugar.  It will probably be kind of dry but will be okay once you add the cool whip.
• Stir in cool whip.  You don't want to beat this too much but you may need to use whatever you're using to beat it (I used my KitchenAid mixer) a little bit to make it a good consistency.
• Spoon this mixture over the brownies, spread it out evenly and place it in the fridge.

• Beat your package of pudding with 2.5 cups milk.  You want this a little thicker than regular pudding.
• Once that's thickened a little pour it over your cream cheese layer.

• Stick it back in the fridge!

You'll want it to set up just a little more before serving but 10 minutes should do the trick!  It doesn't take much!  

Enjoy! 

Crock Pot Rice Pudding

I have been craving rice pudding like you wouldn't believe for the last couple weeks.  It's totally an old-person treat - I totally admit it - but I love it!  It reminds me of my grandma and of being a little girl picking out the raisins.  I kept thinking I need to find a good recipe for some that I can make in my crock pot but never managed to actually do it!  So this afternoon I pulled out my computer and started searching for recipes that I could make work. I casually mentioned to my mom what I was looking for and she jumped on board.  For those of you who don't know... she's an AMAZING cook.  I mean, come on, she was the Home Ec Sterling Scholar at Delta High School.  True story.  Go Rabbits!

Soon we (she) had concocted this recipe and it was brewing in the crock pot!

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Crock Pot Rice Pudding

Ingredients:

• 2 cups milk
• 1 tsp vanilla
• 1 large egg
• 1/3 cup sugar
• 1/4 tsp salt
• 1 Tb butter
• 2/3 cup raisins (optional)
• 1 1/2 - 2 cups cooked rice

Directions:

Put cooked rice in crock pot.  Beat remaining ingredients together well and dump over rice.  Cook on low for 4 hours OR high for 2 hours or until desired consistency.  The point is to have the rice absorb the milk mixture so it's creamy.  You'll want to stir it a few times while its cooking if possible so it doesn't burn to the sides.  You may want to add a little cinnamon to it as well... I'm just a plain jane and like mine pretty boring!

And now I'm sitting here savoring the deliciousness.  And it's all I dreamed it would be... and more. :)

Reese's Cheesecake Cups

These are my new go-to treat!  They are super fast, super easy, super delicious and super fattening.  Okay, the last one isn't exactly a giant perk but the sometimes the calories are just worth it.  Sorry, healthy people, but it's true.  What can be better than graham cracker crust, a reese's peanut butter cup and creamy cheesecake?!  

Ingredients:

(makes 12)

• 1 12-pack of full-sized Reese's peanut butter cups (the ones that come in the 2-pack at checkout are slightly bigger so it's really better to use the ones in the candy aisle that come in the 12-pack
• 1 box no-bake cheesecake mix
• Sugar
• Butter or margerine
• Milk
• 12 baking cup liners

Directions:

Fill cupcake pan with paper liners

Place one peanut butter cup upside-down in each cup

Prepare graham cracker crust according to package directions.  (you will likely need to add a small amount of sugar and melted butter)

Fill in around the edges of the peanut butter cup with the graham cracker mixture, pressing down as you fill, until crust is even with the top of the peanut butter cup

Prepare cheesecake mix according to package directions.  (you will most likely just need to add milk and mix)

Pour cheesecake over top of crusts (I didn't get a picture of this step - not sure what I was thinking.  Actually I think I was just so excited to see how these turned out that I WASN'T thinking.)

Refrigerate for an hour or until set

Mango Berry Floats

How do you prefer your desserts - with chocolate or fruit?

 

You know, I just turned 30.  3 cheers for me!  (Hip Hip Hooray x3!) And as my 20s came to a close, I found my love of chocolate multiplying by the bajillions.  Is that a sign of aging?  I think it is.  Until recently, I found all the "women+chocolate=true love" quotes kind of weird but I have to admit that now -- I totally get it!  So if it is a sign of aging, it's a good one.  My grandma would be so proud of me.  I swear she loved chocolate more than air!  

 

All that being said, deep deep down, I'm still a fruit girl at heart!  These floats have to be the most refreshing dessert on the planet.  They are light and sweet with just the right amount of zing!  Even my hubby (who is definitely a chocolate/peanut butter guy) had them 3 nights in a row!  Here's how they roll:

 

 

Mango Berry Floats

 

Ingredients:

Raspberry Sherbet

Peach Sherbet

Frozen or fresh strawberries (chopped)

Frozen or fresh mango (chopped)

Frozen or fresh raspberries

Lemon-Lime soda (aka Sprite)

 

 

Chop your mango and strawberries in a food processor (or whatever other method you use to chop!).  Add one good sized scoop of each kind of sherbet to a glass and top with a generous spoonful of raspberries, strawberries and mango.  Pour soda over the top.  Mix with your spoon a little so you get a good mixture of sherbet and fruit in each bite.

 

Enjoy!  Oh - and really, I want to know.... what's your favorite kind of dessert?