Brownie Butterscotch Pudding Parfait from Awesome on 20

Brownie Butterscotch Pudding Parfait

Brownie Butterscotch Pudding Parfait from Awesome on 20

My brain shuts down in the summer. It’s a real problem. I’ve never handled heat very well. I mean, I know we have practically perfect weather here, with temperatures always between 60 and 90, but without air conditioning, my house becomes mildly unbearable in the July afternoons. I get cranky and unpleasant. Don’t even ask me to go into the kitchen and cook you something. I don’t do sweat.

But I need dessert. A dessert that doesn’t require me to think. Or know what day it is. It’s summer. I can’t handle complicated in summer. My daughter wanted brownies, I wanted pudding. We threw them both in the same cup, kept it simple, and let the grocery store do most of the work. Guess what. It tasted awesome!

Brownie Butterscotch Pudding Parfait from Awesome on 20

Okay, so you do have to turn the oven on for a little while if you bake your own brownies. I waited until right before bed when it was a little bit cooler in the house. They needed to go in the fridge to cool first anyway, so might as well let that happen while I’m sleeping, right? Or you could be extra lazy and buy premade brownies. I never object to lazy.

I layered chewy brownie bits, creamy butterscotch pudding, fluffy whipped cream, and crunchy toffee bits. Two times. It was immense. Pure joy!

Brownie Butterscotch Pudding Parfait from Awesome on 20

Hopefully my brain function will return to normal as the temperatures creep down. Maybe my sugar addiction will subside as well. Seems unlikely. Until then, brownie butterscotch pudding parfait, baby!

Brownie Butterscotch Pudding Parfait
Serves 4
Layers of chewy brownie, creamy butterscotch pudding, fluffy whipped cream and crunchy toffee bits, so easy you can do it with your brain shut off.
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Total Time
20 min
Total Time
20 min
Ingredients
  1. 4 brownies (from your favorite recipe, box mix, or store bought)
  2. 1 box butterscotch instant pudding mix
  3. 1/2 cup heavy cream
  4. 1-1/2 cups skim milk
  5. 1/2 cup whipped cream (fresh or from a can or tub)
  6. 1 Heath bar, chopped
Instructions
  1. Pour milk and cream on top of pudding mix in a medium bowl. Whisk for two minutes and refrigerate for 5 to 10 minutes.
  2. Crumble half of your brownie into the bottom of a 4 to 6 ounce container.
  3. Spoon in two big spoonfuls of butterscotch pudding. Don't over think it.
  4. Add a big dollop of whipped cream.
  5. Crumble in the rest of your brownie.
  6. Add another layer of pudding followed by whipped cream.
  7. Sprinkle with toffee bits.
  8. Return to refrigerator until ready to serve.
  9. Be prepared not to move for a while after eating. It's probably too hot anyway.
Notes
  1. Heavy cream and skim milk can be replaced with 2 cups whole milk. Using all skim milk makes the pudding too thin for me.
http://awesomeon20.com/
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Cookie & Cream & Mint Milkshake from Awesome on 20

Cookies and Cream and Mint Milkshake

Cookie & Cream & Mint Milkshake from Awesome on 20

Two of the things we love most in this house are animals and ice cream. They’re connected. Just give me a second.

My almost teenage daughter is with us for the month, and I’ve sort of let her take over the blog a bit, at least when it comes to picking recipes. Loco moco? Yeah, that was her idea. And today she wanted cookies and cream milkshakes with mint chocolate chip ice cream. She’s my baby. She can have whatever she wants. Sort of.

Here’s the catch. We’ve been trying to reduce our use of palm oil in this house. Like with most things, I’m not puritanical about it. I try to take a balanced approach, and I do my best to avoid it. 

See, palm oil is grown and harvested in delicate ecosystems in the tropics, like Indonesia and Malaysia. The fields that are cleared to grow palm oil are home to many endangered species including orangutans and Sumatran tigers. Palm oil production threatens their habitats and makes them vulnerable to poachers. Every time we buy products with palm oil, we are contributing to that destruction. 

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Okay, that was kind of a bummer, but there’s a touch more bad news. Most commercial cookies found in your grocery store aisles, including Oreos, which I love, are made with palm oil. So, we set out on a mission to find palm oil-free cookies. This took us to whole foods, where after reading a few labels we were successful in finding cookies at a reasonable price, about four dollars. What a relief!

We tossed about five cookies in the food processor with some milk, crushed them to smithereens, and then let them hang out for a couple of minutes to soften up. Then we threw some minty green ice cream into the mix, gave it a buzz, topped it with fresh, sweetened whipped cream, and of course, sprinkles. Almost teenage girls don’t eat anything without sprinkles.

Cookie & Cream & Mint Milkshake from Awesome on 20

We struggle to make ends meet in this house, which means that organic sustainable food can sometimes seem out of reach. But a bit of extra effort can sometimes lead to pleasant surprises. I love it when ethics come in the form of cookies.  Cookies which turn into milkshakes that taste awesome and save cute animals are the awesomest!

Cookies and Cream and Mint Milkshake
Serves 1
A milkshake loaded with cookies, chocolate chips, and a cool mint punch
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 6 chocolate sandwich cookies
  2. 1/4 cup milk
  3. 2 cups mint chocolate chip ice cream (Trust your eyes and make it as thick as you like)
  4. Whipped cream
  5. Sprinkles
Instructions
  1. Put five cookies into your food processor or blender with the milk and pulse until the cookies are smashed up.
  2. Leave the cookie mixture to soak up the milk for a few minutes. This might be a good time to whip your own cream by hand, if you're into that sort of thing.
  3. Add the ice cream and blend until smooth.
  4. Pour the milkshake into a tall glass and top with whipped cream, sprinkles, and a cookie.
  5. Put a straw in that baby and try not to implode your face. Or just eat it with a spoon. That's what I'd do.
Notes
  1. This would also be totally awesome with a shot of creme de menthe liqueur and maybe some Bailey's or Kahlua. Whatever you have on hand. Obviously, not for almost teenagers.
Adapted from Food Network
Adapted from Food Network
http://awesomeon20.com/
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Check us out at Chef in Training’s link party
Loco Moco from Awesome on 20
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Double Chocolate Muffins from Awesome on 20
Spice Cupcakes with Maple Buttercream #Canadaday

Spice Cupcakes with Maple Frosting

Spice Cupcakes with Maple Buttercream #Canadaday

Happy Canada Day! 

Even though I’m not Canadian, I’ve had a lot of friends from Canada in my short life, especially while living abroad in Taiwan. In fact, one of the most awesome events we attended while living there was a Canada Day celebration. This is back in the days of the guerrilla back sale. I used to bake things in my tiny kitchen and then sneak them into special events and sell them to foreigners desperate for Western-style desserts. It worked like a charm.

These spice cupcakes were one of the things I made for that event, and they were a huge hit, though not as popular as Mini Oreo Cheesecakes. I suppose I should post those soon. People are still talking about them two years later.

Spice Cupcakes with Maple Buttercream #Canadaday

When I saw Canada Day on my calendar, I thought it was the perfect excuse to make, share, and eat these cupcakes again. I assume it’s always at least jacket weather in most of the country, so a warmly spiced, light and fluffy cupcake sounded just perfect. The ginger warms the back of your throat, and the aroma makes you swoon. And then there’s the frosting. Holy monkey, the frosting! It’s your standard buttercream until you put pure maple syrup in it, then it’s heaven. Is there anything maple Syrup can’t improve? It’s adapted from the delightful Bakingdom! I’m a ridiculously huge fan of hers.

Spice Cupcakes with Maple Buttercream #CanadadaySpice Cupcakes with Maple Buttercream #Canadaday

Did you know that Canada is the garter snake capital of the world and that they have their own UFO landing pad? Yeah, me neither. Hug a Canadian and eat a cupcake, eh! Happy Canada Day!!! 

Spice Cupcakes
Yields 12
A light fluffy cupcake with warm wonderful spices
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Prep Time
15 min
Cook Time
25 min
Prep Time
15 min
Cook Time
25 min
Ingredients
  1. 2 cups cake flour
  2. 3/4 cup white sugar
  3. 3/4 cup brown sugar
  4. 3/4 teaspoon baking soda
  5. 1-1/2 teaspoons ground cinnamon
  6. 1/2 teaspoon ground nutmeg
  7. 1/2 teaspoon ground clove
  8. 2 tablespoons ground ginger
  9. 3/4 teaspoon salt
  10. 4 ounces (1 stick) butter, room temperature
  11. 3/4 cup buttermilk
  12. 2 eggs
  13. Maple buttercream (recipe below)
Instructions
  1. Preheat oven to 350 and add 12 papers to your cupcake pan.
  2. Add all dry ingredients, everything from flour to salt, into your mixing bowl and mix on low speed to incorporate all ingredients.
  3. Add butter and buttermilk and mix on medium until thick and incorporated.
  4. Add eggs one at a time and mix until incorporated.
  5. Scoop batter into cupcake pans, filling two third full. This batter will rise quite a bit.
  6. Bake for 25 minutes or until a tooth pick comes out clean.
  7. Allow to cool in the pan for a few minutes and then transfer to a wire rack to cool completely before frosting.
  8. Pile on the maple buttercream, and try out your best Canadian accent, eh.
Adapted from The Hungry Mouse
Adapted from The Hungry Mouse
http://awesomeon20.com/
Maple Buttercream Frosting
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Total Time
10 min
Total Time
10 min
Ingredients
  1. 4 ounces (1 stick) butter, room temperature
  2. 250 grams (2-1/2 cups) powdered sugar
  3. 1 teaspoon vanilla extract
  4. 1/4 teaspoon salt
  5. 1/6 cup pure maple syrup
Instructions
  1. Beat butter and powdered sugar together until smooth.
  2. Add remaining ingredients and beat until light and fluffy.
  3. Dollop onto the nearest cupcake and dance with joy.
Adapted from Bakingdom
Adapted from Bakingdom
http://awesomeon20.com/

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