whipped topping Archives - The Midnight Baker

Mint Chocolate Chip Mousse

Judith Hannemann — Sun, 28 Apr 2013 23:00:00 +0000

Mint Chocolate Chip Mousse

If you like mint chocolate chip ice cream, this is the mousse for you!

I’ve been obsessed with desserts and dark food photography lately. Fancy desserts just seem to be made for this type of photography. I’m toying with it and really like the look! Now maybe I’ll invest in some more permanent props instead of cheap foam board and make my own backdrop.

Anyway, enough of that–I had some peppermint-flavored coffee creamer on hand. Had it at a friend’s house, liked it, bought it, but didn’t “love” it. That’s happened in the past with flavored coffee creamers and they usually get pushed to the back of the fridge, forgotten about, then deteriorate and get thrown out. These things aren’t cheap now so I wanted to find SOME way to use this. I’ve used flavored creamers in the past to make icings where I subbed it for cream and any extracts a recipe called for.

I’d read somewhere that a pudding won’t set up if soy milk is used. OK, creamers are NOT soy milk but it does contain soybean oil. Granted I used 1/2 cup or so and did not sub it entirely for the milk, and it set up fine. I wouldn’t advocate using more that 1/2 to 3/4 cup of the stuff since it is sweetened. I used the standard size of instant vanilla pudding–the one that makes 4 servings–and made it as directed for a pie filling. I tinted the pudding with 4 drops of green food coloring.

The result was this and it was as good as I’d imagined it. So, enjoy and of course you don’t have to use coffee creamer. You can use all milk and add about 1/4-1/2 tsp peppermint extract or a drop of food approved oil of peppermint (caution: essential oils go a LONG way. Use only 1 drop and that may be too powerful). I also used a few drops of green food coloring, but if you’ve got a problem with food colorings, leave it out. Flavor will be the same and it’ll look like that ice cream brand that leaves the mint part white.

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Mint Chocolate Chip Mousse

If you like mint chocolate chip ice cream, this is the mousse for you!

Prep Time10

Total Time10

Course: desserts

Cuisine: American

Keyword: mint chocolate chip, mousse

Servings: 4

Calories: 376kcal

Author: Judith Hannemann

Ingredients

1 cup vanilla pudding*
2 cups whipped topping
1/2 cup mini chocolate chips
3 drops green food coloring

VANILLA PUDDING

1 pkg serves 4 instant vanilla pudding
1 cup milk
3/4 cup mint flavored coffee creamer I used Carnation Peppermint Mocha
4 drops green food coloring

Instructions

Make up vanilla pudding (if you are not using coffee creamer, use 1 3/4 cups milk and about 1/4 tsp peppermint extract) as per box directions for pie filling, adding the food coloring. Cover and refrigerate until set; about 30 min.
In a medium bowl, add whipped topping and fold pudding into topping. If you are using food coloring, add it drop by drop to the desired color you want. I found 3 drops gave me a nice light mint green.
Fold chocolate chips into pudding mixture. Spoon into dessert cups. Chill well. Decorate with a dollop of whipped topping and additional chips/sprinkles.

Nutrition

Mint Chocolate Chip Mousse

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Banoffee Pie Dessert

Judith Hannemann — Sat, 06 Apr 2013 23:00:00 +0000

Banoffee Pie Dessert

Do you love bananas? Do you love caramel or dulce de leche? What about whipped cream? Yes to all three? Then this is your dessert.

This is a popular dessert in Britain. I used to think the name was hilarious…it’s a contraction of the ingredients–BANanas and tOFFEE, hence “banoffee.”

Brits are fond of their toffee. While they don’t sell soft toffee here, a great equivalent would be caramel sauce or dulce de leche. Either will work well here. I used dulce de leche because frankly, I way dying to make it in the slow cooker. Since the operation was a total success, I opted for the dulce de leche instead of the caramel sauce.

I also cheated here and used whipped topping–but the extra-creamy variety. But if you are going to make this up and serve immediately, then an aerosol whipped cream such as Redi Whip will work perfectly.

These are easy to put together. The original recipe for the actual pie calls for a crust made out of digestive biscuits.

Digestives are whole grain cookies popular in UK–they’ve been around forever and a major manufacturer is McVittie’s. They can be bought in the USA, and they’ll be in the “imported” cookie section. They come either plain or coated with chocolate on bottom. Either variety will do. And if you can’t find digestives, good ole American graham crackers will do just nicely. In fact, they are related to one another in many ways.

All you do is break the cookie up into small bits for this…no fine crumbs. It’s easy to assemble with just layers of cookie, banana, toffee and cream.

Banoffee Pie Dessert

2 ripe bananas, sliced
1/4 cup (more or less) of dulce de leche or caramel sauce
1 cup (or abouts) extra-creamy whipped topping or whipped cream
4 digestive biscuits or
2 whole plain honey graham crackers

Break up the cookies into small bits.

Place 1/2 of the cookie bits in the bottom of 2 dessert dishes. Top with some banana slices, then top the banana slices with some dulce de leche or caramel sauce, add a scant 1/2 cup of whipped cream or topping on top of that, then top with the rest of the broken cookies and a dollop of the remaining topping/cream. Garnish with a banana slice.

Makes 2 desserts

Banoffee Pie Dessert

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Caramel Graham Cracker Parfait

Judith Hannemann — Fri, 22 Mar 2013 00:00:00 +0000

Caramel Graham Cracker Parfait

Anyone who lives in upstate New York is familiar with a family-owned convenience store called Stewart’s Shops and their famous ice cream.

They own and maintain their own dairies and have a stellar reputation in the area. One thing they are known for is their ice cream, and it’s many proprietary flavors.

One such flavor is “Crumbs Along the Mohawk,” which is so faintingly delicious, you can’t stop eating it or get it off your brain.

Caramel Graham Cracker Parfait

This heavenly concoction consists of a caramel/graham cracker flavored ice cream with bits of caramel coated graham cracker round thrown in. One taste and you’re hooked.

I love this so I decided to try to come up not with an ice cream, but an easy dessert that mimicked this flavor.

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Caramel Graham Cracker Parfait

This heavenly concoction consists of a caramel/graham cracker flavored ice cream with bits of caramel coated graham cracker round thrown in. One taste and you’re hooked.

Prep Time15

Total Time15

Course: desserts

Cuisine: American

Keyword: caramel, graham crackers, parfait recipe

Servings: 4

Calories: 435kcal

Author: Judith Hannemann

Ingredients

1 box instant butterscotch pudding mix
1 3/4 cup milk
1/2 up butterscotch morsels
1 tsp vegetable shortening like Crisco--don't use butter or margarine
2 whole graham crackers
2 cups whipped topping
1/2 cup caramel sauce

Instructions

Place milk and pudding mix in a medium bowl and whisk with a wire whisk for 1 minute. Refrigerate until set, about 1 hour.
Place graham crackers on a sheet of waxed paper. Melt butterscotch morsels and shortening in a microwave in a microwave-safe bowl for 1 minute on high; stir until no lumps remain. If there are lumps, microwave on high an additional 30 seconds. Pour melted butterscotch over graham crackers, spread to coat evenly. Chill until butterscotch is set.
Fold 1 cup of butterscotch pudding into the 2 cups of whipped topping. Break the butterscotch-coated grahams into small pieces.
In parfait or dessert cups, layer this way dividing evenly between 4 dessert cups:
plain pudding (about 2 tbs)
caramel sauce (about 1 tbs)
graham bits (about 1 tbs)
whipped topping mixture (about 3 tbs)
repeat 1 more time in all dessert cups
Decorate top with a dollop of whipped topping and any remaining graham bits.
Drizzle remaining caramel sauce over the top.

Nutrition

Caramel Graham Cracker Parfait

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