tag:blogger.com,1999:blog-1492119002389834172024-02-20T05:37:10.105-08:00Tasty DessertsWe have some of the best recipes shown own our blog. All recipes are desserts,cakes and snackfoods. Enjoy. I don't own the rights to the recipes the original sources are provided.Mehttp://www.blogger.com/profile/15656623792801537399noreply@blogger.comBlogger25125tag:blogger.com,1999:blog-149211900238983417.post-11066627255582383552014-04-13T13:15:00.001-07:002014-04-13T13:15:41.252-07:00Beach Party Cupcakes<div dir="ltr" style="text-align: left;" trbidi="on">
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<img src="http://media-cache-ec0.pinimg.com/originals/d3/b7/97/d3b797311e35e58c1d5cdfc0636fce1d.jpg"/>
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Beach Party Cupcakes
Inspired by Bakerella
Ingredients
1 recipe favorite cupcake recipe (I used a coconut lime cake)
1 recipe favorite cupcake frosting (another coconut lime, without the coconut flakes)
Blue decorating tint
Blue decorating sugar
Honey Teddy Grahams
Finely Crushed Graham Crackers or Teddy Grahams
Lifesaver Gummies (innertubes)
Fruit-by-the-Foot Fruit Rollups (rafts and towels)
Airheads Xtreme Belts (rafts, towels and cut up by color for pool noodles)
Cocktail Umbrellas (beach umbrellas)
* various other candies that could be used as beach party accessories (mini gum balls as beach balls, sweedish fish, etc.)
Directions
- Bake cupcakes as directed, cool completely
- Make frosting as directed
- Mix blue decorating tint to get desired shade of blue for water
- Spread each cupcake top with desired amount of frosting (I typically don't like a lot of frosting but I did make these with a little more so the little dudes had something to stick to!)
- Use teddy grahams and candies as fun decorations - be creative
- Dip a few iced cupcakes in crushed grahams to look like sand (and a few half in the grahams for a sand and sea look!)
Original recipe can be found: http://www.coffeeandcannolis.com/2009/07/beach-party-cupcakes-and-100th-blog.html
</pre>Mehttp://www.blogger.com/profile/15656623792801537399noreply@blogger.com0tag:blogger.com,1999:blog-149211900238983417.post-74002811932794475792013-06-30T14:19:00.000-07:002013-06-30T14:19:22.776-07:00Good Evil Cupcakes<div dir="ltr" style="text-align: left;" trbidi="on">
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<img src="http://culinarychat.culinary.net/wp-content/uploads/2012/08/good-evil-cupcake.jpg"/>
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Midnight in the Kitchen of Good and Evil Cupcakes
Makes: About 24 cupcakes
Ingredients for Cupcakes:
1/2 cup vegetable oil
1 cup bittersweet chocolate chips
3/4 cup unsweetened Hershey’s Special Dark cocoa powder
1-3/4 cups all-purpose flour
1-1/2 teaspoons baking soda
1-1/2 teaspoons baking powder
2 eggs
2 cups granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 cup sour cream
3/4 cup milk
1 cup boiling water
24 strawberries, for garnish
Ingredients for Whipped Cream Frosting:
2 cups heavy whipping cream
1/2 cup confectioners’ sugar
Ingredients for Dark Hot Fudge:
3/4 cup sugar
1/4 cup brown sugar
1/2 cup Hershey’s Special Dark cocoa powder
2 tablespoons all-purpose flour
1/4 teaspoon salt
7 ounces evaporated milk
1/2 cup water
1 tablespoon butter
1 teaspoon vanilla
Directions for Cupcake:
1. Position the oven rack in the lower third of the oven. Preheat to 350°F. Line standard-size 12 cup muffin pan with paper liners.
2. In a large bowl of electric mixer, combine all dry ingredients, including chocolate chips.
3. Add milk, oil, sour cream, vanilla, and eggs. Mix on medium speed for about 3 minutes. Remove and very slowly add the boiling water; stir. At this point the batter will have thinned. No worries….. this is correct.
4. Fill prepared cupcake liners 3/4 full. Bake for 18 to 22 minutes or until a toothpick inserted in the middle comes out clean. Remove from oven and cool on rack.
Directions for Whipped Cream Frosting:
1. In a large mixing bowl, whip cream until soft peaks form.
2. Slowly add confectioners’ sugar.
3. Whip until stiff peaks form.
4. Frost cupcakes with a piping bag.
Directions for Hot Fudge:
In a medium saucepan, combine sugars, cocoa, flour, and salt in saucepan. Add milk, water, and butter. Cook over low to medium heat, stirring constantly, so the mixture does not scorch. Bring to a boil. Continue stirring and cooking for another 5 minutes. Remove from heat, cool, then stir in vanilla.
Assemble:
1. Place frosted cupcakes in freezer for 20 to 30 minutes. This will freeze and harden the whipped cream frosting.
2. Drizzle cooled hot fudge over each cupcake.
3. Set a plump fresh strawberry on top of each cupcake.
4. Serve immediately. Any leftovers need to be refrigerated.
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Read more: http://thebestcupcakerecipes.com/good-evil-cupcakes/
Mehttp://www.blogger.com/profile/15656623792801537399noreply@blogger.com0tag:blogger.com,1999:blog-149211900238983417.post-46628753702386674862013-06-06T15:46:00.003-07:002013-06-06T15:46:47.179-07:00Individual Peanut Butter Cheesecake<div dir="ltr" style="text-align: left;" trbidi="on">
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Ingredients
For the Crust:
1-1/2c graham cracker crumbs
4T sugar
1/4c butter, melted couple dashes salt
For the Filling:
2 (8-ounce) packages cream cheese, softened
1c sugar
1t vanilla
1/2c creamy peanut butter
3T flour
2 eggs
Instructions
1. Preheat oven to 350. Line a 12-count muffin tin with 12 cupcake cups. 2. In a bo mix together graham cracker crumbs, melted butter, sugar, and salt until well combined. Using a tablespoon, scoop a heaping tablespoon into the bottom of each cup. Use the rounded back of the tablespoon to press crust down into cup and slightly up the sides. Set aside. 3. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and sugar together until smooth, being sure to scrape sides and bottom of bowl. Add vanilla and peanut butter. Beat again until smooth. While mixer is going, sprinkle in the flour, then add the eggs one at a time until creamy and fully incorporated. 4. Scoop the peanut butter mixture into a piping bag or gallon-sized plastic zip bag with the tip cut off. Squeeze the mixture into cups, using a circular motion until almost full. 5. Bake for 20 minutes or until centers are set. Allow to cool to room temperature on a cooling rack. Serve at room temperature or refrigerate and serve
<pre/> Mehttp://www.blogger.com/profile/15656623792801537399noreply@blogger.com0tag:blogger.com,1999:blog-149211900238983417.post-19594165698260271252013-05-27T16:25:00.002-07:002013-05-27T16:25:39.829-07:00Raspberry Tuxedo Cheesecake<div dir="ltr" style="text-align: left;" trbidi="on">
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In a small bowl, combine:1 & 1/2 cups chocolate cookie crumbs2 tbsp sugar1/4 cup melted butterPress into the bottom of a lightly greased 9 or 10 inch springform pan. (Grease bottom only!) Alternatively you can line the bottom of the pan with parchment paper which will help to release the cheesecake from the pan.Cream together:3 eight ounce packages ounces cream cheese1 cup sugarAdd, one at a time3 eggsbeating well after each addition. Add3 tsp vanilla extractFinally blend in1 cup whipping cream1/4 cup milkPour over the prepared base and bake in a bain marie at 325 degrees F for 50 minutes to an hour. The cheesecake should just be beginning to lightly brown at the edges (although it need not brown at all to be done) and the surface of the cheesecake should lose any shine when the cake is properly baked. It can still be slightly wobbly just at the center at this point. Remove the cake from the oven and run a sharp knife completely around the edge of the pan. This will allow for the cheesecake to shrink as it cools and hopefully not crack (but who cares if it does? I am never bothered by a crack or two in the surface) Allow the cheesecake to cool thoroughly on a wire rack at room temperature. (NOT in the fridge). Top with fresh raspberries or raspberry compote and a drizzle of chocolate ganache. Another serving suggestion is to use fresh raspberries and a raspberry sauce that can be made the same way as the raspberry compote except prepared to a thinner consistency and run it through a metal sieve to remove the seeds.
Ganache glaze:In a heavy bottomed pot, scald but do not boil¼ cup whipping cream.Then melt in on low heat¾ cup semisweet chocolate chipsPour over cooled cake or to create Ganache lace, cool slightly and spoon into piping bag fitted with a number 3 tip. Pipe over the entire cake in a circular, overlapping swirling pattern, repeating coverage all over the cake until all Ganacheglaze is used. Garnish with fresh raspberries.
Raspberry Compote2 cups fresh or frozen raspberries½ cup sugar¼ cup cold water1 ½ tsp corn starchBring the raspberries and sugar to a gentle boil. Dissolve the cornstarch in the water and add to the boiling raspberries stirring constantly until thickened. Simmer for an additional minute, remove from heat and allow the compote to cool to room temperature.
<pre/>Mehttp://www.blogger.com/profile/15656623792801537399noreply@blogger.com0tag:blogger.com,1999:blog-149211900238983417.post-52900493910766931242013-05-27T16:02:00.000-07:002013-05-27T16:02:00.828-07:00Strawberry Black Forest Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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Chocolate Cake
2 cups sugar
2 cups all purpose flour
3/4 cup cocoa
2 tsp. baking powder
1 tsp baking soda
1/2 tsp salt
2 eggs
1 cup soured milk (just add a table spoon of lemon juice or vinegar to the milk)
1 cup cold black coffee
1/2 cup vegetable oil
2 tsp vanilla extract
Combine all ingredients in a mixing bowl and beat with electric mixer for 2 minutes.Pour into 2 greased and floured 9 inch cake pans. Bake at 350 degrees F for 35-40 minutes or until toothpick inserted in the center comes out clean. Cool completely. Split cake into 4 layers.
Strawberry Filling
4 cups fresh or frozen strawberries
¾ cup sugar
Combine in a saucepan and bring to a gentle boil. Thicken with 2 tbsp corn starch dissolved in ¼ cup cold water, which is added to the strawberries while stirring gently. Boil gently for 1 additional minute, stirring constantly. Divide in 2 portions and cool completely.
Vanilla Whipped Cream
4 cups whipping cream
6 rounded tbsp icing sugar (ie powdered sugar, confectioners sugar)
2 tsp vanilla extractCombine and whip until stiff mounds form.
Method:4 to 6 ounces Newfoundland Screech (or other good quality dark rum.)
Split individual layers of cake into two layers making four layers in total. Sprinkle each layer of cake with about an ounce of Screech. Spread a layer of vanilla whipped cream on the first cake layer, followed alternately with a layer of cake, a layer of strawberry filling, cake,then cream again finishing with the final layer of cake . Frost sides of cake with vanilla whipped cream and using a piping bag pipe a border of whipped cream around the top of the cake. Fill the middle of the border with the remaining strawberry filling. Decorate the cake as desired with chocolate ganache dipped strawberries and drizzle of chocolate ganache.Chocolate Ganache1 cup chocolate chips¼ cup whipping creamHeat whipping cream to scalding but do not boil. Stir in chocolate chips and stir over low heat until smooth. You can dip strawberries in this glaze to garnish your cake as well as drizzling it over the cake for the final presentation. I use a piping bag with a number 3 writing tip to drizzle the ganache over the cake but a zip-loc bag with the corner snipped off works just as well.
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Source: http://www.nlrockrecipes.com/2007/09/strawberry-screech-black-forest-cake.htmlMehttp://www.blogger.com/profile/15656623792801537399noreply@blogger.com0tag:blogger.com,1999:blog-149211900238983417.post-16691750295617529972013-05-27T15:38:00.001-07:002013-05-27T16:08:11.623-07:00Chocolate Cake-gluten free recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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1 pound dark chocolate, chopped
1 cup unsalted butter
10 extra large eggs, room temperature
1/2 tsp fine salt
3/4 cup sugar
1 tsp vanilla
½ cup cocoa
Grease two 9 inch cake pans and dust with cocoa.Melt the butter and chocolate in a double boiler just until melted, set aside to cool almost to room temperature. Stir in the cocoa, vanilla and salt until smooth.Separate the eggs and beat the whites to soft peaks. Slowly beat in the sugar to form a meringue. Beat the egg yolks and fold into the meringue along with the chocolate mixture. Divide the batter equally into the cake pans and bake at 350 degrees F for about 30 minutes or until a toothpick inserted in the center comes out clean. Cool in the pans for 10-15 minutes before turning the cake out onto a wire rck to cool completely.
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Source: http://www.nlrockrecipes.com/2010/10/chocolate-souffle-cake.htmlMehttp://www.blogger.com/profile/15656623792801537399noreply@blogger.com0tag:blogger.com,1999:blog-149211900238983417.post-21337774462281013462013-05-26T12:03:00.002-07:002013-05-26T12:03:18.195-07:00Truffle Pie<div dir="ltr" style="text-align: left;" trbidi="on">
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<img src=" http://thedeenbros.com/images/uploads/book1pic18.jpg"/>
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Ingredients:
TRUFFLE FILLING: 2⁄3 cup heavy cream 6 ounces bittersweet chocolate chips 1 9-inch prepared graham cracker crust
WHIPPED CHOCOLATE FILLING: 6 ounces bittersweet chocolate chips 1 1⁄2 cups heavy cream 1⁄2 teaspoon vanilla
WHIPPED CREAM TOPPING: 1 cup heavy cream 1⁄4 cup confectioners’ (powdered) sugar
GARNISH: 1 1⁄2 ounces milk chocolate 1 1⁄2 ounces white chocolate 1 1⁄2 ounces semisweet or dark chocolate
Instructions:
For the truffle filling, in a saucepan, bring 2⁄3 cup cream to a simmer. Place the 6 ounces chocolate chips in a bowl and pour the hot cream over the chocolate. Let stand for 1 minute, then gently whisk until smooth. Spread truffle filling over the bottom of the prepared piecrust. Freeze for 20 minutes.
Meanwhile, for the whipped chocolate filling, in a double boiler or a microwave set on low power, heat the 6 ounces chocolate chips with 1⁄2 cup of the cream until the chocolate is just melted, stirring often. Let cool to room temperature. In a chilled bowl, beat the remaining 1 cup cream until thick. Add the chocolate mixture and the vanilla and beat until soft peaks form (tips curl). Spread the whipped chocolate mixture over the truffle filing in the crust. Refrigerate overnight.
Just before serving, for the topping, beat 1 cup cream on medium speed of an electric mixer until it begins to thicken. Add confectioners’ sugar and whip until stiff peaks form (tips stand straight). Spread the whipped cream over the top of the pie. Using a grater or vegetable peeler, make pieces or shavings of milk chocolate, white chocolate, and semisweet or dark chocolate. Garnish pie with chocolate pieces. Serve immediately
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Source: http://thedeenbros.com/index.php/recipes/recipe_detail/truffle_pie/Mehttp://www.blogger.com/profile/15656623792801537399noreply@blogger.com0tag:blogger.com,1999:blog-149211900238983417.post-39675260475639242562013-05-25T10:08:00.000-07:002013-05-25T10:08:41.806-07:00Valentine Pretzel Buttons<div dir="ltr" style="text-align: left;" trbidi="on">
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What you'll need:
square pretzels
Hershey's Hugs (you can use Kisses, too, but I think the Hugs taste better and they definitely soften up better!)
plain M&Ms
Directions:
Preheat oven to 200°. (If your oven runs hot you may want to turn the temp down to 170°.)
Line a cookie sheet with parchment paper or Silpat. Place the pretzels on and top them with the hugs.
Bake for 4-5 minutes until the chocolate is shiny and soft (but NOT melting - they should still hold their shape).
Carefully place an M&M in the center of each hug and press it down to spread the chocolate.
Allow to cool completely (a few minutes in the fridge works perfectly) and enjoy!
<pre/>Mehttp://www.blogger.com/profile/15656623792801537399noreply@blogger.com0tag:blogger.com,1999:blog-149211900238983417.post-51717183271836356912013-05-24T11:53:00.000-07:002013-05-24T11:53:46.728-07:00French Toast Souffle<div dir="ltr" style="text-align: left;" trbidi="on">
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Ingredients:
1 bakery loaf of butter crusty bread-10 cups cut into 1-inch cubes
8 (ounces) low-fat cream cheese, softened
8 large eggs
1-1/2 cups milk
2/3 cup half and half cream
1-1/4 cups maple syrup
1/2 teaspoon vanilla
2 tablespoons powdered sugar
Directions:
1. Place bread cubes in a lightly greased 9x13 baking pan.
2. In a large bowl, beat cream cheese with an electric mixer until smooth. Add eggs one at a time, mixing well after each addition. Stir in milk, half and half, 1/2 cup of the maple syrup, and vanilla until mixture is smooth. Pour cream cream cheese mixture over the bread; cover, and refrigerate overnight.
3. Remove souffle from refrigerator, and let stand at room temperature for 30 minutes. Meanwhile, preheat oven to 350 degrees F.
4. Bake uncovered, for 50 minutes, or until a knife inserted in the center comes out clean. Pour remaining 3/4 cup maple syrup over souffle, and sprinkle with powdered sugar. Serve warm.
Read more: http://tomatoesonthevine-velva.blogspot.com/2011/01/french-toast-souffle.html
<pre/>Mehttp://www.blogger.com/profile/15656623792801537399noreply@blogger.com0tag:blogger.com,1999:blog-149211900238983417.post-87509221675704441112013-05-22T11:12:00.001-07:002013-05-22T11:12:06.324-07:00Carmelitas!! Best cookie bar recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<img src="http://farm9.staticflickr.com/8346/8183317326_d78b8fc3ce_b.jpg"/>
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32 caramel squares, unwrapped
1/2 cup heavy cream
3/4 cup butter, melted
3/4 cup brown sugar, packed
1 cup flour
1 cup rolled oats
1 teaspoon baking soda
6 ounces semisweet chocolate chips
Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside. In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Pat half of the oatmeal mixture into the bottom of an 8x8" pan. Bake at 350 degrees for 10 minutes. Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramel. Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting.
*A stint in the fridge will help them cool off if you're pinched for time. They shouldn't be served cold, but all of that molten caramel takes a long time to cool down. They should be stored and served at room temperature.
**If you want to use homemade or store-bought caramel sauce in place of the caramel/cream mixture, use 1 1/4 cups of sauce.
***To make a 9x13" version, simply double the amounts.
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Read more:http://luluthebaker.blogspot.com/2010/10/carmelitas.htmlMehttp://www.blogger.com/profile/15656623792801537399noreply@blogger.com0tag:blogger.com,1999:blog-149211900238983417.post-29869970233105137182013-05-21T16:53:00.002-07:002013-05-21T17:06:32.807-07:00Apple pie baked in the apple<div dir="ltr" style="text-align: left;" trbidi="on">
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<img src="http://s2.justapinchassets.com/images/recipe/8/9/2/7/9/medium.1.jpg"/>
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5-6 granny smith apples
1 teaspoon cinnamon
1/4 cup sugar
1 tablespoon brown sugar
Pie Crust (premise or homemade)
Cook at 375 degrees
Step 1: Cut off the top of 4 apples off and discard. Remove the inside of each apple with a spoon or melon baller very carefully, as to not puncture the peel.If you’re a skilled interior apple excavator, salvage as much as you can so you can use it for Step 2. I, on the other hand, am not skilled so I just had to throw my interior apples away and chop up additional apples for filling.This recipe will make 4 baked apple pies (in the apple).Step 2: Remove skin from remaining apple(s) and slice very thinly. These apple pieces will give you the additional filling needed to fill the four apples you are baking.Mix sliced apples with sugars and cinnamon in a bowl. If you prefer more or less cinnamon make adjustments as desired. Same goes for the sugar.Scoop sliced apples into hollow apples.Step 3: Roll out pie crust and slice into 1/4 inch strips. You can also add a strip of pastry inside the top of the apple almost like a liner to add a little more texture/sweetness to the pie.Cover the top of the apple in a lattice pattern with pie crust strips.Step 4: Place apples in an 8×8 pan. Add just enough water to the cover the bottom of the pan.Cover with foil and bake for 20-25 minutes.Remove foil and bake for an additional 20 minutes or until crust is golden brown and sliced apples are soft.
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Source: http://domesticdilettante.com/2012/01/11/applepie/Mehttp://www.blogger.com/profile/15656623792801537399noreply@blogger.com0tag:blogger.com,1999:blog-149211900238983417.post-44721770909385813922013-05-20T17:29:00.000-07:002013-05-20T17:29:59.759-07:00No Bake Banana Split Pie<div dir="ltr" style="text-align: left;" trbidi="on">
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No Bake Banana Split Pie
Recipe Adapted from Natalie's Killer Cuisine
1 sleeve of graham crackers, crushed
1 stick melted butter
2 sticks room temp butter
2.5 cups powdered sugar
2 eggs
1 tsp Pure Vanilla Extract
1 cup diced pineapple
6+ Bananas (use as many as it takes)
8 oz container of Cool Whip or if you love cool whip like me I suggest using a 12 oz tub of cool whip
Various toppings (cherries, chocolate syrup, nuts, sprinkles etc)
Directions:
Crush the graham crackers by putting them in a food processor or you can hand crush them.
Mix the graham crackers with the melted butter and press down in a 9x13 pan
Use your mixer to combine the butter, powdered sugar, eggs and vanilla until you get a creamy buttercream
Spread the buttercream over the crust
Cut the bananas length wise and place them on the buttercream mixture. I pressed them down slightly.
Spread the pineapple over the bananas
Spread the cool whip on top of the bananas/pineapples
Top with your favorite toppings
Refrigerate for several hours (at least 2 hours)
Overall this recipe was a success. If I make this again, I would use more melted butter when making the crust and I would use more cool whip on top. I only used 1 stick and found the crust to be a little dry. I also only used 1 8 oz tub of cool whip and felt that it was a stretch to cover the whole pie. This is worth making at least once this summer. Now get into the kitchen and forget about turning on the oven.
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Read More:http://www.sugarmonkeysweets.com/2011/08/no-bake-banana-split-pie.html?m=1
Mehttp://www.blogger.com/profile/15656623792801537399noreply@blogger.com0tag:blogger.com,1999:blog-149211900238983417.post-52704638649724307142013-05-20T15:45:00.000-07:002013-05-20T15:45:22.212-07:00Chocolate Chip Cookie Delight<div dir="ltr" style="text-align: left;" trbidi="on">
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Ingredients
1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (12 ounces) frozen whipped topping, thawed, divided
3 cups cold 2% milk
1 package (3.9 ounces) instant chocolate pudding mix
1 package (3.4 ounces) instant vanilla pudding mix
Chopped nuts and chocolate curls, optional
Directions
Let cookie dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 14-16 minutes or until golden brown. Cool on a wire rack.
In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1-3/4 cups whipped topping. Spread over crust.
In a large bowl, whisk milk and pudding mixes for 2 minutes. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with nuts and chocolate curls if desired.
Cover and refrigerate for 8 hours or overnight until firm. Yield: 15 servings.
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Mehttp://www.blogger.com/profile/15656623792801537399noreply@blogger.com0tag:blogger.com,1999:blog-149211900238983417.post-28285815716230146702013-05-19T18:34:00.002-07:002013-05-19T18:34:38.147-07:00Raspberry Swirl Cheesecake Cupcakes <div dir="ltr" style="text-align: left;" trbidi="on">
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<img src=" http://farm5.static.flickr.com/4109/4847130739_1ce7b21bc7.jpg"/>
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INGREDIENTS
For the crust:
1½ cups graham cracker crumbs
4 tbsp. unsalted butter, melted
3 tbsp. sugar
For the raspberry swirl:
6 oz. fresh raspberries
2 tbsp. sugar
For the filling:
2 lbs. cream cheese, at room temperature
1½ cups sugar
Pinch of salt
1 tsp. vanilla extract
4 large eggs, at room temperature
DIRECTIONS
Preheat the oven to 325˚ F. Line cupcake pans with paper liners. In a small bowl, combine the graham cracker crumbs, melted butter and sugar. Stir together with a fork until well blended and all the dry ingredients are moistened. Press 1 tablespoon of the mixture into the bottom of each cupcake liner. (I like to use a small drinking glass to easily and evenly press the crumbs down. One of Andrew's sippy cups works wonderfully.) Bake until just set, 5 minutes. Transfer to a cooling rack.
To make the raspberry puree, combine the raspberries and sugar in a blender or food processor. Process until smooth, then pour through a fine mesh sieve to remove the seeds.
To make the cheesecake, beat the cream cheese on medium-high speed in the bowl of an electric mixer until fluffy. Blend in the sugar until smooth. Mix in the salt and vanilla. Beat in the eggs one at a time, mixing well after each addition.
To assemble, spoon 3 tablespoons of the cheesecake batter over the crust in each cupcake liner. Dot a ½ teaspoon of the raspberry puree in a few dots over the cheesecake filling. Use a toothpick or a wooden skewer to lightly swirl and create a marbled effect.
Bake until the filling is set, about 22 minutes, rotating the pans halfway through baking. (They will look quite puffed initially but will return to normal quickly.) Transfer to a wire cooling rack and let cool to room temperature. Transfer to the refrigerator and let chill for at least 4 hours before serving.
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Read more: http://www.annies-eats.com/2010/08/06/raspberry-swirl-cheesecake-cupcakes/Mehttp://www.blogger.com/profile/15656623792801537399noreply@blogger.com0tag:blogger.com,1999:blog-149211900238983417.post-12231144792277419452013-05-19T18:04:00.001-07:002013-05-19T18:04:15.363-07:00Chocolate Marshmellow Bark <div dir="ltr" style="text-align: left;" trbidi="on">
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<img src=" http://aka.weightwatchers.com/images/1033/dynamic/foodandrecipes/2008/11/ChocMarshmallowBark_n_lg.jpg"/>
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Ingredients
8 oz bittersweet chocolate, finest quality recommended
2 tsp regular butter
3 cup(s) mini marshmallows
Instructions
Line a 9- X 9-inch pan with heavy-duty aluminum foil. In a double boiler, melt chocolate and butter over medium heat, stirring occasionally, until thoroughly combined; remove from heat and stir in marshmallows. Scrape chocolate mixture into prepared pan using a silicon spatula; smooth into a somewhat even layer. Refrigerate until chocolate sets, at least 1 hour; keep refrigerated until ready to eat. Cut into 12 pieces and serve. Yields 1 piece per serving.
Notes
This basic recipe is very versatile: You can add your own favorite ingredients like nuts, dried fruit, crispy cereal, crisp crumbled cookies or even fresh fruit. If you use fresh fruit, however, the bark must be refrigerated and eaten the day it is made. Fresh strawberries, blueberries and pineapple are all excellent options (any additions to recipe could affect PointsPlus values).
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Read more:http://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeid=143841&crlt.pid=camp.Y5h0MWFwInvMMehttp://www.blogger.com/profile/15656623792801537399noreply@blogger.com0tag:blogger.com,1999:blog-149211900238983417.post-21170764690156919652013-05-19T08:03:00.000-07:002013-05-19T08:03:36.636-07:00Chocolate Cookie Dough Frozen Yogurt<div dir="ltr" style="text-align: left;" trbidi="on">
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<img src="http://recipesweet.net/wp-content/uploads/2013/03/Chocolate-Chunk-Cookie-Dough-Frozen-Yogurt.jpg"/>
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Ingredients
½ cups Unsalted Butter, Softened ½ cups Packed Dark Brown Sugar ¼ cups Granulated Sugar 2 teaspoons Vanilla Extract 1 cup All-purpose Flour ¼ teaspoons Baking Soda ¼ teaspoons Salt ¾ cups Mini Chocolate Chips Or Chunks 1 cup Vanilla Yogurt
Instructions
1. In a mixing bowl of a stand mixer, beat the butter and both sugars together until light and fluffy. Add vanilla and beat until combined. 2. In a small mixing bowl, whisk together the flour, soda and salt. Add the chocolate chips or chunks and stir. 3. Add the flour and chocolate mixture to butter mixture and fold in gently. Add yogurt and stir again. 4. Place in a container and cover with lid. Freeze until set, preferably overnight. 5. Cookie dough recipe adapted from Better Homes and Gardens Bridal Edition Cookbook. 6. Makes about 2 cups.
<pre/>Mehttp://www.blogger.com/profile/15656623792801537399noreply@blogger.com0tag:blogger.com,1999:blog-149211900238983417.post-41352006580192186352013-05-18T20:55:00.001-07:002013-05-18T20:55:56.832-07:00Apples in a Bag <div dir="ltr" style="text-align: left;" trbidi="on">
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<img src=" http://farm6.static.flickr.com/5213/5396325606_a197bb8676.jpg"/>
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1 apple,
1tsp sugar,
1tsp water,
1/4tsp cinnamon,
1/4 tsp cornstarch.
Put in bag and microwave 2 min. tasty treat!
59 calories!
Source: saladinabag.com
<pre/>Mehttp://www.blogger.com/profile/15656623792801537399noreply@blogger.com0tag:blogger.com,1999:blog-149211900238983417.post-10094565860132466002013-05-18T20:20:00.000-07:002013-05-18T20:20:11.061-07:00Snicker doodle muffins<div dir="ltr" style="text-align: left;" trbidi="on">
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<img src=" http://images.ccbypea.com/sdm3.jpg"/>
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2 sticks unsalted butter
1 cup sugar
2 tsp vanilla
2 eggs
¾ tsp baking soda
¾ tsp baking powder
¾ tsp cream of tarter
¾ tsp freshly grated nutmeg
1 and ¼ cup sour cream
2 and ¼ cups all purpose flour
1 cup sugar and 2 TBSP cinnamon mixed together for rolling
1.Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated. 2.In a separate, mix together the flour, nutmeg,baking soda, and baking powder and cream of tarter. 3.Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally. 4. Using an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the muffin around in the mixture until it is covered completely in cinnamon sugar.. Place muffin into a greased muffin tin.. Depending on the size of your tins, you should get about 12 to 14 muffins. Bake them for approx. 20-22 minutes in a 350F oven or until they are golden brown.
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Read more: http://www.culinaryconcoctionsbypeabody.com/2007/03/16/cookie-conversion/Mehttp://www.blogger.com/profile/15656623792801537399noreply@blogger.com0tag:blogger.com,1999:blog-149211900238983417.post-5264435354609572342013-05-18T13:01:00.002-07:002013-05-18T13:01:42.859-07:00Pudding Oreo Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<img src="http://25.media.tumblr.com/tumblr_lwbl4vkG1M1qihh0eo1_500.jpg"/>
DIY Oreo Puddin’ Poke Cake.Recipe at The Country Cook here. Cake mix, cookies ‘n cream instant pudding and lots of milk. I have not made this but the comments were all positive as well as those on Pinterest. *EDIT: make lots of holes all over cake for pudding to seep into. Also, Imade this last night and I loved it, my significant other liked it a lot but another person thought it was unhealthy and tasted weird. WouldI make it again? Definitely.Mehttp://www.blogger.com/profile/15656623792801537399noreply@blogger.com0tag:blogger.com,1999:blog-149211900238983417.post-12259225659213647672013-05-17T15:48:00.001-07:002013-05-17T15:48:45.117-07:00Strawberries and Cream Angel Food Rolls<div dir="ltr" style="text-align: left;" trbidi="on">
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<img src=" http://www.browneyedbaker.com/wp-content/uploads/2012/04/angel-food-cake-roll-1-550.jpg"/>
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INGREDIENTS:
For the Cake:
9 egg whites
1½ teaspoons vanilla extract
¾ teaspoon cream of tartar
1 cup + 2 tablespoons granulated sugar
¾ cup cake flour
1 tablespoon powdered sugar
For the Filling:
2 cups heavy whipping cream, chilled
6 tablespoons powdered sugar
1 teaspoon vanilla extract
3 cups diced strawberries
Powdered sugar, for dusting top of cake (optional)
DIRECTIONS:
1. Place the egg whites in a large mixing bowl; let stand at room temperature for 30 minutes.2. Meanwhile, line a 15x10-inch baking pan with waxed paper; lightly coat paper with cooking spray and set aside. Preheat oven to 350 degrees F.3. Add vanilla and cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in flour, ¼ cup at a time.4. Carefully spread batter into prepared pan. Bake for 15-20 minutes or until cake springs back when lightly touched. Cool for 5 minutes.5. Dust a clean kitchen towel with 1 tablespoon powdered sugar. Turn the cake out onto the kitchen towel. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.4. Meanwhile, in a medium bowl, beat the cream on medium speed until it begins to thicken. Add powdered sugar and vanilla; increase the speed to medium-high and beat until soft peaks form. Gently fold in the strawberries. Store in the refrigerator until ready to use.5. Unroll cooled cake; spread filling to within ½-inch of edges (you will have some filling leftover). Roll up again. Place seam side down on a serving plate; sprinkle with additional powdered sugar, if desired. Serve with any leftover strawberries and cream filling. Store leftovers, covered with plastic wrap, in the refrigerator.
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Source: http://www.browneyedbaker.com/2012/04/06/strawberries-and-cream-angel-food-cake-roll/Mehttp://www.blogger.com/profile/15656623792801537399noreply@blogger.com0tag:blogger.com,1999:blog-149211900238983417.post-33070389170210739762013-05-17T15:41:00.003-07:002013-08-20T19:41:47.325-07:00Sugar Cookie Cupcakes <div dir="ltr" style="text-align: left;" trbidi="on">
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<img src=" http://1.bp.blogspot.com/_sTljLpxaeTE/TSObaYIKmEI/AAAAAAAAAKA/aQgfun0ZKaE/s400/Birthday%2BCupcakes%2Bfrom%2Bbaked%2BPerfection%2B2.jpg"/>
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Sugar Cookie Cupcakesrecipe by Baked Perfection
1 cup butter, softened
2 cups sugar
3 eggs
2 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sour cream
In a medium bowl combine the flour, baking soda, baking powder, and salt. In a separate mixing bowl, cream the butter and sugar. Beat in the eggs, one at a time. Add the vanilla; mix well. Add the flour mixture to creamed mixture alternately with sour cream (batter will be thick). Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Recipe makes approximately 30 cupcakes.Very Vanilla Frostingrecipe by Baked Perfection2 sticks of butter, softened6 cups powdered sugarpinch of salt3 tablespoons vanilla extract2 -4 tablespoons milkBeat butter and vanilla until creamy. Add salt. Add powdered sugar 1 cup at a time, beating until combined. Add milk 1 tablespoon at a time until you reach desired consistency.
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Source:bakedperfection.comMehttp://www.blogger.com/profile/15656623792801537399noreply@blogger.com0tag:blogger.com,1999:blog-149211900238983417.post-41907436426900948312013-05-16T18:32:00.000-07:002013-05-16T18:32:58.141-07:00No bake Strawberry Truffle <div dir="ltr" style="text-align: left;" trbidi="on">
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<img src="http://natashaskitchen.com/wp-content/uploads/2013/04/Berry-Trifle-Recipe-2-2.jpg"/>
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This Angel Food Trifle is a no-bake cake and takes very little effort; done in about 30 minutes! You can even use frozen berries for this cake when they are out of season and too expensive otherwise. The berry glaze is optional if you are serving it the same day but does preserve fruit if you serve it the next day. Ideally, you want to use a Trifle bowl for this recipe.
Author: Natasha of NatashasKitchen.com
Serving: 8-12
Ingredients
2 cups (1 pint) Heavy Whipping Cream, very cold
2 (12 oz) angel food cake blocks (I purchased mine at Fred Meyer; $3 each)
1 cup cold milk (any kind, but I used whole milk)
6 oz package instant vanilla pudding
14 oz can sweetened condensed milk, refrigerated
2 lbs berries (you could probably use stone fruit too, here’s what I used):
- 1 lb fresh strawberries, sliced
- 16 oz bag frozen mixed berries
Strawberry Fruit Glaze (sold in any grocery store next to the fresh berries)
Instructions
For the Cream:
Beat cold whipping cream on the highest speed for about 3 minutes or until fluffy and stiff peaks form. Refrigerate until ready to use.
Whisk 1 cup milk together with instant pudding until well blended, then whisk in 1 can refrigerated condensed milk until smooth. Gently fold in the whipped cream and refrigerate until ready to use.
Assembly:
Chop your angel food cake into 1″ cubes and place ⅓ of them into the bottom of your trifle bowl.
Add ⅓ of your cream and spread around somewhat evenly (it doesn’t have to be perfect!)
Add ¼ of your fresh/frozen fruit. I thought it looked pretty to put the strawberries around around on the walls of the bowl, but you can do it any way you want to.
Spread a thin layer of glaze over the fruit.
Repeat steps 1-4 until you have 3 layers of cake.
Arrange your remaining fruit over the top of your cake (you’ll have the most fruit for the top since you’ll probably want to make it look extra fancy) and brush a thin layer of glaze over the fruit .
<pre/>Mehttp://www.blogger.com/profile/15656623792801537399noreply@blogger.com0tag:blogger.com,1999:blog-149211900238983417.post-75119387520891485562013-05-16T13:09:00.000-07:002013-05-16T13:09:04.725-07:00S'mores Cups<div dir="ltr" style="text-align: left;" trbidi="on">
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<img src="http://s2.justapinchassets.com/images/recipe/2/2/0/3/4/9/medium.1.jpg"/>
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Ingredients
7 whole graham crackers (1 cup finely crushed)
1/4 cup powdered sugar
6 tablespoons butter, melted
4 bars (1.55 oz each) milk chocolate candy, divided
12 large marshmallows
Preheat oven to 350 degrees F. Place graham crackers into a large resealable plastic bag. Finely crush into crumbs. Combine graham cracker crumbs, powdered sugar, and butter in a small bowl.
Place 1 tablespoon of crumb mixture in each cup of a mini muffin pan. Firmly press crumbs to form shallow cups. Bake 4-5 minutes or until edges are bubbling. Meanwhile, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup.
Cut marshmallows in half crosswise using shears dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are slightly softened. Remove pans from oven to cooling rack; cool 15 minutes. Carefully remove cups from pan. Cool completely.
Break remaining candy bars and place in small microwavable bowl. Microwave on high 1 to 1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand 40 to 60 minutes or until set. Makes 24 cups.
Source: pampered chef.com
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Mehttp://www.blogger.com/profile/15656623792801537399noreply@blogger.com0tag:blogger.com,1999:blog-149211900238983417.post-54368564342225317172013-05-16T12:09:00.000-07:002013-05-16T12:09:57.817-07:00Yogurt Covered Strawberries<div dir="ltr" style="text-align: left;" trbidi="on">
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<img src="http://www.glamour.com/health-fitness/blogs/vitamin-g/0914-straweberry-snack_vg.jpg"/>
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ou can make them by dipping strawberries (halved or whole) in vanilla yogurt (Greek might be best, because it's thicker), then putting on a sheet pan lined with parchment or wax paper and freezing. Voila: Yogurt-covered strawberries
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Source:http://www.glamour.com/health-fitness/blogs/vitamin-g/2011/09/afternoon-snack-dip-strawberri.html
Mehttp://www.blogger.com/profile/15656623792801537399noreply@blogger.com0tag:blogger.com,1999:blog-149211900238983417.post-28186658735156334622013-05-16T11:48:00.000-07:002013-05-16T11:48:47.892-07:00Mini strawberry filled hearts<div dir="ltr" style="text-align: left;" trbidi="on">
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<img src="http://thechiclife.com/wp-content/uploads/2012/02/StrawberryHeartPies-1338-tm.jpg"/>
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Ingredients:
1 pie crust (use store-bought or your favorite recipe – I enjoyed this 60-second pie crust recipe)
2 cups strawberries, diced very small
2 tablespoons sugar
2 teaspoons tapoica starch (or corn starch)
flour (for rolling out pie crust)
1 egg, lightly beaten
nutella, optional
sanding sugar (for sprinkling on top of the pies)
1/2 cup confectioner’s sugar, optional
1-2 teaspoons orange juice, optional
Directions:
While your pie crust chills (the recipe I used suggested chilling 30 minutes), combine strawberries, sugar, and tapoica starch in a medium bowl. Stir to combine.
Pre-heat oven to 350 degrees F. Cover a large baking sheet with parchment paper (or aluminum foil with a light coat of non-stick spray)
When pie crust is ready, lightly dust a large flat surface for rolling out your dough with flour. Add your pie crust. Rub flour on rolling pin. Roll pie crust out to a pretty thin level (between 1/4 – 1/8 inch thick), turning dough as you go so it doesn’t stick. Use a 2 1/2″ heart-shaped cookie cutter to cut out 20 heart-shaped pieces of dough. Set aside remaining dough. Note: You may have noticed I cut some to a smaller size in some photos in this post, but I found the 2 1/2″ version worked better – feel free to use whichever size you prefer.
Move half of the pieces of pie dough to the prepared baking sheet. For each mini pie: Brush dough with egg wash, top with strawberry mixture (try to avoid adding liquid as you go), add about 1/2-1 teaspoon of nutella if using, top with another piece of dough, matching edges and pressing to seal. Press on the edges with the ends of a fork to help seal. Repeat for the rest of the mini pies.
Cut small slits into the tops of each mini pie (I cut little arrows for the Valentine’s Day theme), brush with egg wash, and sprinkle with sanding sugar. Bake for 22-24 minutes or until tops are golden brown.
While mini pies bake, prepare the hand pie. Gather the rest of the dough, bring pieces together to one ball, and roll out to about 1/4 inch thick, turning dough and adding flour as necessary to prevent sticking. Note: I left my pie pretty free-form – I didn’t worry about making a perfect circle.
Prepare another baking sheet with parchment paper (or aluminum foil with a light coat of non-stick spray). Carefully transfer the hand pie dough to the baking sheet, centering half of the dough (since you’ll be folding it in half soon). Spoon the rest of the strawberry mixture (trying to avoid adding the liquid) to half of the dough, leaving a roughly 1/2 inch border and the other half of the dough. Add about 1/4 cup of nutella, spreading around strawberries, if using. Brush the edge with the egg wash, fold the dough in half pressing the edges to seal. Press on the edges with the ends of a fork to help seal.
Cut small slits into the top of the hand pie (I cut “LOVE” for the Valentine’s Day theme), brush with egg wash, and sprinkle with sanding sugar. Bake for 24-26 minutes or until the top is golden brown.
Allow each batch (the mini pies and the hand pie) to cool before eating.
Optional icing step: If you don’t use nutella, you’ll probably want to add a bit of icing. I made a quick icing using a mixture of confectioner’s sugar and orange juice, which I just whisked quickly (starting with about 1 teaspoon of the orange juice and adding more as needed) in a bowl and drizzled over the cooled mini pies.
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Source:http://thechiclife.com/2012/02/heart-shaped-mini-pies-pie-pops-2-filling-options.htmlMehttp://www.blogger.com/profile/15656623792801537399noreply@blogger.com0