Fun In Pixs: January 2014

Easy Strawberry Cheesecake Ice Cream

Ingredients

1 (14 ounce) can sweetened condensed milk
1 (8 ounce) tub Cool Whip
1 (8 ounce) block cream cheese, softened
1/4 cup butter, softened
1 Tablespoon lemon juice
1 teaspoon vanilla extract
15 Golden Oreo cookies (about half the package)
1/4 cup butter, softened
1 (21 ounce) can Strawberry Pie filling ( I used Duncan Hines)

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Recipe and Photo credit:life-as-a-lofthouse / CC BY-NC-ND
For instructions please visit:life-as-a-lofthous

Edible Chocolate Pumpkin Cups

Halloween is really just an excuse to eat a bunch of candy, right? Right? This is why I find it necessary to eat your candy out of an edible candy bowl. You see, Halloween is probably my favorite holiday (no stress, lots of fun, and loads of candy), and so I like to spend a little bit of extra time making it special. My kids love doing a new project every year, and I’m certain this one is going to be a hit. They would be so cute displayed on a party table! Just hop on over to Oh, Nuts to get the recipe and instructions!

Baked Brie & Sun Dried Tomato Dip

Ingredients

2 (8 oz) packages Brie cheese
2 tsp fresh garlic, minced
1 tsp fresh thyme leaves, stripped from strips
1 cup sun dried tomatoes packed in oil, drained well & chopped
1/2 tsp fresh cracked black pepper
French bread crostini or crackers

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Recipe and Photo credit:menumusings / CC BY-NC-ND
For instructions please visit:menumusings

for the dough
500 gr of flour
90 ml of extra virgin olive oil
200 ml of warm dry white wine
2 tsp of salt
for the stuffing
350 gr of boiled spinach
350 gr of ricotta cheese
1 egg
100 gr of grated Parmigiano Reggiano or Grana cheese
salt
pepper
breadcrumbs
DIRECTIONS

Instructions

Mix all the ingredients for the dough and work the dough until it becomes uniform (using a mixer or not).
Cover it with plastic wrap while preparing the stuffing.
Boil the spinach and squeeze it to eliminate the water.
Cut it with a sharp knife to facilitate.
Mix it with the ricotta cheese.
Add the egg.
Add the grated cheese, salt and pepper.
Amalgamate all ingredients.
Preheat the oven to 180°C/356°F.
Divide the dough in two.
Create 2 circles of 30cm/11.8in each using a rolling pin.
Place the 1st dough circle on baking paper.
Spread some breadcrumbs on it.
Place part of the stuffing in the center of the circle and the remaining creating another circle around, as seen on the photos.
Cover it with the 2nd circle of dough.
Wet the borders and attach one to another using a fork.
Place a small bowl over the central stuffing and punch with a fork all around.
Using a sharp knife cut the borders in 3cm/1.2in slices.
Turn them upside 90°.
Bake for 30 minutes in preheated oven at 180°C/356°F.

Ferrero Rocher Brownie Bites with Caramel-Cream Cheese Icing

Ingredients

1 (18.5 oz. box) brownie mix (plus necessary eggs, oil & water per package instructions - or your favorite homemade recipe)
24 Ferrero Rocher candies (or Rolo candies)
4 tablespoons butter, softened
4 oz. cream cheese, softened
2-3 tablespoons caramel "sauce"
1 cup confectioners sugar

Instructions

Pre-heat oven to 325F.
Prepare brownies according to package directions. Grease a mini-muffin tin with cooking spray and fill each cup approximately 3/4 full with batter. Bake for 12-15 minutes until a toothpick inserted comes out clean. Remove from oven and immediately press a candy into the center of each brownie bite. (The top of the candy will protrude a bit from the brownie...it's OK...you'll cover it with icing.) Cool for a couple of minutes in the tin then carefully remove the brownie bites from the pan to a cooking rack. Allow to cool completely.
To make the frosting, use the paddle attachment on a stand mixer and beat the butter and cream cheese together until smooth. Add the caramel sauce* and blend. Add the confectioners sugar and whip until creamy and smooth. Using a pastry or plastic bag with a piping tip, pipe the frosting onto the top of each brownie bite. Chill in the refrigerator to set the frosting a bit before serving.

DIY Mini Funnel Cakes

Ingredients

Vegetable oil, for frying
2 cups Original Bisquick mix
1 cup milk
2 eggs
Powdered sugar, for topping

Instructions

Pour oil about one inch deep into a large saucepan or stockpot. Heat over medium heat until a candy thermometer reads 350 to 360 degrees F.
Meanwhile, combine Bisquick, milk and eggs in a large bowl; stir until well mixed. Pour batter into squeeze dispenser bottles.
When oil is fully heated, carefully squeeze batter in a circular motion, close to the oil, until a mini funnel cake forms (don't make more than 2 cakes at a time). Fry 30 seconds on each side until golden brown, then transfer with a slotted spoon to a paper towel-lined baking sheet to drain.
Repeat with remaining batter, making sure oil temperature stays within 350 to 360 degrees F.
Sprinkle warm funnel cakes with powdered sugar.