Summer Vegetable Tian

I made this last night. I used a pie dish with a slightly pre baked Pillsbury Pie Crrust. Sliced veggies and layered them into pie crust including sliced not diced onion. Covered all with foil and baked (400) fo 25 mins. In a skillet I added 1tbs+ of chopped garlic plus 2 tbs olive oil on med for 1 or 2 mins. Next removed foil and poured the hot oil over veggies recovered with foil and returned to oven(10)mins.next step was remove foil and add cheese.(6-10)mins. 

The crust helped soak up liquid in bottom but not all. Some potato was not cooked enough. Maybe potatoes should be pre-boiled before adding. After I cut the 1st slice I used a spoon and removed the excess liquid in bottom. Will make this again.

Get the recipe here >> Summer Vegetable Tian @ budgetbytes.com

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Easy Bavarian Cream Filling

To someone that has never made custard of any kind before, this recipe is slightly confusing. I have made this twice. The first time, I followed all directions and ingredients exactly. I believe I overcooked the custard because I was using a plastic spoon, not a metal one. It is difficult to tell when the mixture coats the spoon, so metal works best. Overcooking resulted in the yolk of the egg scrambling. The second mistake I made was with the straining. The recipe does not indicate which portion to keep when straining and because my egg cooked I had a significant amount in the strainer as well as in the bowl under it. 

I did not know which part to keep and I believe I used the wrong part of the custard for the remainder of the recipe. My end result was very little flavor and bits of solid pieces in my Bavarian Cream. However, the second time that I made it with the metal spoon, I took the mixture off the stove as soon as the back was becoming coated. I strained it and it became obvious that the portion to keep is the liquid that comes out of the strainer. I used this to complete the recipe and it turned out beautifully. We used the Bavarian Cream to make delicious filled homemade donuts for breakfast. Probably a novice mistake overall, but I feel the author should have indicated exactly what to do after straining the mixture.

Get the recipe here >> Easy Bavarian Cream Filling @ sprinkledwithjules.com

Homemade Eclairs

OK, first of all, these were incredible. I mean, they taste like they came fresh out of a bakery shop. A couple of notes though. First, if you don't have heavy cream or if you're just trying to reduce some of that calorie intake... replace the cream for 2 beaten egg whites (until it forms peaks), and add 1/2 cup confectioners sugar to it (instead of 1/4 cup that is supposed to be added to the cream). Add the vanilla as well.

When you are done, fold it into the vanilla pudding and you'll have the perfect eclair filling that is creamy and absolutely divine. My second suggestion has to do with the chocolate glaze. What I got when following the recipe was hardly a glaze, it didn't stick to the eclair and was way too thick. So I added about two tablespoons of milk, 1/4 cup confectioners sugar, and 1 more ounce of chocolate. The glaze I made turned out perfect (and tasted amazing as well).



Another suggestion, you should dip the top of the eclair into the chocolate before you cut it open. That way the chocolate is evenly spread over the top, instead of a gunky chocolate mess. Let the chocolate sit for a few minutes before you cut into it, I suggest even putting it into the freezer for a few minutes. That way, when you cut them in half, the chocolate won't get all over the place. All in all, this recipe was a slam dunk. The authenticity of these eclairs was certainly refreshing, and I can guarantee that I will be making these again.

Get the recipe here >> Homemade Eclairs @ cincyshopper.com
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No Bake Summer Berry Icebox Cake

This is a keeper...with a few modifications. I read quite a few reviews before trying this and made a few changes based both on those reviews and my own taste. First, because the instructions weren't clear on whether the graham crackers were the full-sized rectangles or half-sized squares, I went with the full-sized rectangles of CHOCOLATE graham crackers (made up of 4 smaller rectangles). I then had to double the amount of butter to make the crust. I omitted the sugar, as I felt the remaining ingredients would make the dessert sweet enough (I was right). 

I also used one 3oz package of raspberry jello and one small package of unsweetened gelatin. I upped the water to 1.5 cups and added two 12oz packages of frozen raspberries. I followed the instructions on the topping, but doubled the amount since I used more ingredients everywhere else. This was a big hit at our house, and I will definitely be making it again following the same changes I made this time. I may try fresh raspberries in place of one of the packages of frozen next time, but it was certainly delicious the way I made it this time! YUM!

Get the recipe here >> No Bake Summer Berry Icebox Cake @ cakescottage.com

Chocolate Covered Peanut Butter Ball Awesomeness

Be warned, these are the tastiest, yummiest things ever. Seriously. Overwhelming deliciousity. If you make them, you will eat half of them, or more. Just to give you an idea of how good they are, I made them for a cookie exchange with my husband's extended family two years ago. Last year, when I made a different cookie, there was nearly a huge revolt and a call for my burning at the stake. They had mercy on me though and trust me this year, I will be bringing these once again.

Recipe

Mix together:

• 2 cup creamy peanut butter
• 3 cup rice krispies
• 1lb (3cup) powdered sugar1/4 cup melted butter

Make balls and dip in melted:

•  2 (maybe 3) package milk chocolate chips

Put on cookie sheets in fridge to harden. Enjoy.
Makes about 70 balls.

Okay so just to give a few pointers since I've been making these since I was a little child. They are kind of labor intensive. Once you get the powdered sugar in, it is almost impossible to stir. I wash my hands really good and end up using my hands to mix in the rice krispies. I gave a friend the recipe and she used a mixer. She said it turned out good, but I am too afriad to ruin a good thing so I stick with what I know.

Depending on the peanut butter you use, you may have to add more powdered sugar. You will know when you try to make a ball. If it is too sticky, add more. I've always had to add more except this year I used my new favorite peanut butter, Skippy Natural with honey. The recipe worked perfectly. If the balls are too crumbly, add more peanut butter.

The original recipe my mom used called for a bag of semi sweet chocolate chips and a bar of milk chocolate. They are still really good like this, but I prefer just to go all out and use all milk chocolate. Yep that's how I roll. And it seems that no matter how much chocolate I melt, I have to melt more so make sure you have extra on hand.

If you have left over melted chocolate, you can always use it creatively doing something else. That is how a family favorite-chocolate covered BACON!! was born in our house. Also awesomeness.

You're very welcome.

Snickerdoodle Cheesecake Bars

Not sure how to rate these.... I was wanting a bar type cookie, but instead, this is a coffee CAKE!!! These are NOT BARS!! (I was really wanting bars) That said... it was a very moist and delicious cake.

The first time I made these, I put cinnamon in the batter, but I prefer a white cake, so the next time I made these, I left the cinn out of the batter and made a topping of sugar, cinn, nutmeg, walnuts and finely shredded coconut. It turned out delish! Also, in a 9x13 pan, the cook time is longer than the stated 10-15 minutes. I believe mine took about half an hour.. but I can't remember... I just took it out when the toothpick inserted in center came out clean.

Read the recipe here >> Snickerdoodle Cheesecake Bars @ shugarysweets.com

Reese’s Peanut Butter Cookie Dough Dip

I made this for my 10 year old son who was asking for a new peanut butter dessert. I have to admit that I was bit skeptical about this recipe at first, but since it seemed simple and I had all the ingredients on hand, I figured I'd give it a shot...and I'm glad I did. First off, this recipe is so simple and easy that kids could make it themselves. The sugar cookie "crust" with the peanut butter makes it taste like a peanut butter cookie with Reese's on top. This would also be a nice easy dessert (thought a bit messy) for a pot luck, if you're looking to bring something different.

I suggest keeping this in the refrigerator until ready to serve as it quickly began to 'melt'. Will do again and maybe try different 'candy' toppings or drizzle chocolate on top.

Read the recipe here >> Reese’s Peanut Butter Cookie Dough Dip @ shugarysweets.com