Category: Dessert

Categories
Pies

Cheesecake Brownie Pie

Oh, the Chocolate in the middle of this pie.

Good morning everyone on this rain-fresh, North Florida morning. The birds are singing, loudly this morning so I know that they are happy! I wish the very same for you this day. Happiness and singing.

This is a brownie cheesecake pie that I made. It looks like blueberry pie, but that is all chocolate brownie that you see, with my attempt at decorating swirls across the top.

This pie does take time to prepare and it will feed a Family reunion with just a sliver of a slice, as it is so very rich and chocolatey. It ranks right up there with tiramisu in the Olive Garden.

Ok, here is the recipe.

Pretzel Crust 4 c pretzels

1/3 c sugar and 1/2 cup of melted and unsalted butter.

Put these ingredients into a food processor and crush thoroughly. Butter a glass deep-dish pie pan and mash the crust mixture into the pan.

Bake the crust at 350 degrees for 10 minutes (only).

Brownie recipe part

4 large eggs and 1 1/2 c sugar and 1 c unsalted butter at room temp. Whip it up in the mixing bowl. Add 3 tsp of vanilla extract.

1 1/2 c self-rising flour with 10 TBSP cocoa powder. Hand whisk together in a medium bowl. Add 1 tsp of salt.

Time to add in the flour mixture and have chocolate flying around in the air. Just add a little at a time and do the best that you can on a lower speed of the mixer.

Spoon this luscious brownie batter into the pie crust and set it aside for a few minutes.

Cheese-cake like topping recipe

8 oz softened cream cheese

1 c of powdered sugar (sifted).

Milk by the spoon, until this, is spreadable. Not too thin! But not too thick or it will not spread over the brownie mixture!

Beat all this together in the mixing bowl.

Place the pie on a large pizza pan as it will flow over the sides( if you use 2 eggs). Pour the cheesecake-like mixture over the top of the brownie batter.

Attempt to create swirls and drag-thru lines.

Bake for 1 hour at 350 degrees and then turn off the oven and let sit in the oven with the door ajar for 30 minutes so it won’t crack. But as you see, it looks cracked anyway with the swirl attempt.

This pie is chocolate heaven! But it is so very rich, that I am not kidding, you will need a ton of people to share this pie with!

Caution, cut in thin slices!

Hope that you will try this recipe and share it with lots of good friends or family or even better yet, a homeless shelter so that they could have a chocolate experience that might bring them some joy.

PS, the finished pie was so UGLY that I chose to show you the middle of the pie!

So, I give you flowers for an apology!

Thank you for stopping by today! I will post another item on Saturday.

Connie B. #CONNIEBRECIPESWISDOMFORPENNOES

Categories
Dessert

Ice Cream

Remember the days of hearing the singing ice-cream truck, coming from streets away! I, do remember those sweet and long lost days of chasing the ice-cream truck down, with my brothers along with our handfuls of change.

All of those things are gone now, along with all my brothers. But, I shall always have those memories of sweet and long-ago days. So when I make ice cream, I always think of them!

Since this truck is pink, I will do a strawberry ice cream recipe. And I hope that you find joy in this day as we all search for.

To start out with this recipe, you will need an electric ice cream churn. The now-a-day upgraded churn in these future years that we find ourselves in, oh where. is the exit door at?

16 oz container of fresh strawberries or frozen berries. A 5-oz can of evaporated milk or a half of a can of the 12 oz size and a 14-oz can of sweetened condensed milk.

1 1/2 cups of whole milk

2 TBSP sugar and 2TBSP lemon juice and 1/4 tsp of salt

Whisk all the milks and the sugar in a large bowl until blended.

Cover and freeze for 30 minutes.

Use a food processor for the berries, lemon juice, and salt, until smooth.

Stir in the milk mixture. Now you just pour everything into the 1-quart ice cream crock bowl and start the electric churn and run according to the instructions for your electric ice cream maker. (20 minutes) I believe.

Now, just put the churn with the ice cream in it in the freezer for 30 minutes.

Transfer the ice cream to a covered container and re-freeze for 2 hours and then you are ready for a treat.

Categories
Candy

Buckeye Candy

This is an old candy recipe with my little twist added to it.

Good morning everyone! It’s a beautiful day in North Florida, this morning. I hope you have an awesome day!

I was thinking about old candy recipes this morning and I thought about this one. It’s kinda like Lays Chips. I bet, you can’t eat, just one!

This recipe makes a ton so be prepared to share with friends!

Box of Bakers Chocolate (8 squares, shaved up)

3 cups of powdered sugar and 1/2 stick of melted butter

1 -1/2 TBSP coconut oil 1/3 cup of Gulf wax or honey wax (shaved up)

1 1/2 cup peanut butter (your choice)

Mix the powdered sugar and peanut butter with the coconut extract in a mixer bowl. Add the melted butter and if you need to, add in water by the tablespoon, just so that mixture is not too dry. ( Note, when I made this I forgot to add the 1/2 stick of melted butter) and they were the bomb! So, you could leave it out!

Have a cookie sheet covered with buttered wax paper, ready. Put the bowl of peanut butter mixture into the freezer for 45 minutes to get firm.

Take out and roll into balls and put back in the freezer for later. Time to have a double boiler little pan on the stove now.

Put the shaved chocolate along with the coconut oil and shaved wax and slowly melt until well melted.

Get some toothpicks ready and a new cookie sheet pan that has butted wax paper on it. Put a toothpick in each ball of peanut butter goodness and swirl around in the melted chocolate. Place on the cookie sheet and back into the freezer for 30 minutes, until you are ready to store these in cookie tins. Keep cold.

I hope that you try this one. It’s a good one if I must say so. Thank you for your time today to stop by and visit me! Connie B.

#CONNIEBRECIPESWISDOMFORPENNIES

Categories
Dessert

Summer Time Peach Cobbler

Peach Cobbler In The Summer-Time.

Good Day to Everyone! I hope that yours is nice for you.

I have a sweet little recipe for you today. If you find that you don’t happen to have fresh peaches on hand then you can use canned and it will still be a luscious, treat.

This is a simple recipe that has stood the test of time. Not many changes over, the years gone by.

2 15-oz size canned peaches or 7 fresh peaches, peeled and sliced

1 cup sugar – 1 cup self-rising flour – 2 tsp baking powder

1 cup milk -1Tbsp vanilla- 1tsp almond extract

1 stick of butter 13×9 sized baking dish

Pre-heat oven to 350 degtrees

Put the butter in the baking dish and then into the oven.

Add the dry ingredients to a large bowl and whisk together

Add the wet ingredients and stir together with a spoon

Take the hot baking dish with the butter out of the oven and pour this mixture into the dish. Drain the juice off of the cans of peaches and then just arrange all the peaches on top of the batter.

This will bake up with a crispy bottom and edges or if you want it soft and doughy like, then add in the peach juice from the cans.

Bake at 350 degrees for 40 to 50 minutes. Keep a watch for your choice of golden brown color! This one had the peach juices in it so it was not as pretty of a golden brown as it would have been, cooked without the peach juice.

But it was devoured. Thanks for stopping by today. I will post again on Saturday and then Tuesday again. Connie B,

#CONNIEBRECIPESWISDOMFORPENNIES

Categories
Dessert Homemade

Fudgesicles

Messy fudgesicles at the beginning.

Yummy Fudgesicles

Hello Everybody. Here’s my fudgesicle recipe for you to enjoy!

1 box of instant pudding that says 4 servings on the box.

Put the pudding in a large bowl and add 2/3 cup of whole milk and whisk together well. Ladle into popsicle molds and put them into the freezer for overnight. When ready to eat them just run warm water over the

Categories
Dessert Fruit

My Homemade Pineapple Sorbet

#pineapple #nectar #homemade

Good morning everyone, coming from this North Florida, beautiful, blue sky day! I hope that you find beauty in this day too.

I just got back inside from my little, apartment garden, which has 8, very nice Rutger Tomato plants and 3 Crook Neck yellow squash seedlings that have just spread their pretty little leaves from under the ground to peek up towards the sun.

I had to put up a trellis that has 104 pieces for the squash to grow on, so they wouldn’t grow running down the street. I do miss the country life so much that I just have to bring some of it to the city!

I just miss having my 3 huge gardens of vegetables along with my old Mulberry tree-Fig Tree-Wild Blackberries. And most of all, my heavenly blue Morning Glories growing along a long hitching post.

And last but not least, my Honeysuckle Bush Vine that I had gotten a starting from the Suwannee River ditch in White Springs Florida. There were many baby mocking bird nests in that Honeysuckle trellis.

But, I am a City dweller now, so I must think of ways to bring the country to the city, as I am only allowed 5 plant pots for the front and 5 for the back of my apartment and three of those are fancy roses that I would just about die, without having those.

I am sorry to be taking you back into my previous years! But those were the days!

Recipe time, now, you ask? Yes it is time!

2 fresh whole pineapples that are ripe. When you can just easily pull out a leaf, then it is ripe.

1 c sugar and 1 c water

A pineapple corer is amazing and with it, you will never ever buy pineapple in the can again! They are sharp, so be careful!

Cut off top of pineapple about two inches down from the top. So the corer will fit nicely and you will be able to turn the handle twister and navigate the pineapple as you are trying to twist down in the very middle of the pineapple. Then just pull out the core.

Do, both pineapples and put into a large food processor, along with the sugar and water and blend up. Small processor, just do this in small amounts. Put this lovely smelling pineapple sorbet into a covered container, into the freezer.

Take out 15 minutes before serving. Once you get the aroma and taste of a fresh pineapple that is wafting through your house, you will be spoiled for life.

I do hope that you will try this and enjoy with friends and family! Connie B.

#CONNIEBRECIPESWISDOMFORPENNIES

Categories
Dessert

Peanut Butter Cookie-Ice Cream Pie

A little vanilla bean ice cream with chunks of peanut butter cookies.

Good morning to everybody, coming from a cloudy North Florida morning. It is still a beautiful day to me!

I hope that you make it a good day, also! I have an ice cream recipe for you today!

Yesterday, I whipped up this little recipe. It only takes about an hour to put together and most of that time is baking and cooling.

A quart of ice cream (vanilla bean) was my choice. (Walmart brand).

1 package of peanut butter cookies to bake. OR just buy a package of cookies.

6×9 baking pan(oiled)

Bake cookies at 350 degrees after reading the package directions and stirring them up in a large bowl. I baked for 30 minutes. Along the way, when they are golden brown, make a foil tent to place over them in the oven, so they don’t burn. They will look done but when you touch them they will puff back down so you know that they will take the whole 30 minutes to bake. This is a thick cookie batter in this little pan.

When they are done, baking. Let them cool down and now is the time to take the ice cream out of the deep freezer, also so it can soften.

Flip the cookie out of the pan and cut off the crusts to use to decorate with. Break up some of the crust for the bottom of a pretty, glass pie dish. And then, spread the softened ice cream over the top of cookie crusts. For the top of the pie, just decorate with the cookie crust pieces.

Put this in the freezer for 3 to 4 hours. Take out 30 minutes ahead of serving time for o firm slice or 1 hour for a squishy slice of pie.

I hope you will try this as this is a cheap, $5 dessert to make and it is good!

Thanks for stopping by today. Connie B

#CONNIEBRECIPESWISDOMFORPENNIES

Categories
Dessert

Strawberry Cheesecake Ice Cream

Good Morning All. Let’s hope this day is good for everyone!

Here is a nice little recipe that I have wanted to try, for quite a while, but have not tried it out as of yet. But, I am getting ready to make this up very soon and I will photo bomb it on my little food blog when I get it made.

On to the recipe, now.

8 oz cream cheese (cubed)

zest from 1 lemon

1 c. sourcream and 1/2 cup of heavy cream

2/3 c sugar and a pinch of salt

1/2 to 1 cup strawberries ( washed-de-stemmed and chopped)

Keep the berries out. Put everything else into a food processor and blend until smooth. Now you can put this into your ice cream crock mold (that has been in the freezer overnight) OR you can put into a large covered container and freeze for 2 hours.

If you use the ice cream crock mold then go ahead and add the strawberries into the food processor, within the last few seconds of blending. Then plug in your ice cream maker with this delicious mixture in it and let it spin for about 20 minutes, I think. Read the manual to be sure. Also, I picked up 2 different ice cream churn machines from different thrift stores as people buy them brand new and never use them.

My problem is having some room in my freezer to freeze the churn. I am about ready to fire up my new gas grill and grill up some meat, so I can make room for my churn.

But, if you use a large covered bowl then keep the berries out until the next step which is to put the cold ice cream back into the food processor again and whip it up. Then add the berries into the processor in the last minute of whipping it up.

To me, this recipe sounds awesome! I hope that you will be making this one. Please share my recipes and thanks for stopping by today. Connie B.

#CONNIEBRECIPESWISDOMFORPENNIES

Categories
Dessert

Pound Cake

Golden Pound Cake always bring back so many memories for me.

Hello All on this beautiful blue sky, North Florida day! As I sit here, waiting on Fed-Ex, I thought about this old recipe. And, yes it brings those wafting smells to my memory. Those were the days!

Onward to the recipe.

4 sticks of salted butter (room temp) and 3 1/4 c self-rising flour

9 large eggs and 2 c sugar

2 bread pans (short ones) spray with baking spray

Pre-heat oven to 350 degrees

You could use a large bunt pan if you want the bunt-shaped pound cake.

In a large mixing bowl, beat the sugar and butter until light and fluffy.

Add in eggs, one at a time, and mix in.

Add in the flour in small amounts at a time at a low speed.

.

Spread the pound cake mixture into the prepared loaf pans Bake @ 350 for 50 minutes in loaf pans and check with a toothpick for doneness.

If using a large bunt pan then bake for 70 minutes and then check for doneness. If the cake is getting too brown during the baking time, then make a tent out of aluminum foil and put it on top of the cake, and keep baking. Very lightly sprinkle with powdered sugar, when ready to serve.

If, you have never tried a pound cake, this is a good one to start out with!

Thanks for stopping by today. If you like a recipe, then please share it with others. Connie B. #CONNIEBRECIPESWISDOMFORPENNIES

Categories
Dessert

Ice-Cream Cups

It would look, close to this one.

Good afternoon, everyone!

It is a beautiful blue-sky day here in North Florida!

I have a fun little recipe for you, today. Remember those chocolate-dipped, ice-cream cones. Well, this recipe just might come close- enough to those old-time memories.

It is in grams so if you would just pick up a kitchen, gram scale at Walmart or online, it would be so much easier to fix this recipe up. I will , give you the recipe for oz’s also to help you, along.

You will need Popsicle sticks and 8 oz paper or plastic cups that can be discarded.

100 g of milk chocolate or 3.5 oz Use a Hershey bar.

300 g of heavy cream is 10.5 oz

200 g of sweetened condensed milk

Melt the chocolate and arrange it in your (2-8 oz cups).

Smear the chocolate up the sides of the cup and put it in the freezer for 10 minutes. Whip up the cold heavy cream and the sweetened condensed can milk (cold also).

Put the ice cream into the cups and then put the cups into the freezer for 10 minutes. Now it’s time to insert the popsicle sticks and freeze overnight. Cover loosely with a little foil.

The next day, when you are ready for this treat, just take the ice cream cups out of the freezer and cut away the discardable cups from the ice cream. Enjoy!

Thank you for stopping by, today. I will post again on Thur-Sat and Tuesday. Connie B. #CONNIEBRECIPESWISDOMFORPENNIES