It's Coffee Break time! Hot Topic: Desserts - wild, crazy, OUTRAGEOUS!

[Cafe Beth]

Welcome to the Mom to Mom's Tuesday Coffee Break!

We know you deserve a few minutes to yourself so we're going to
pour you a virtual drink of your choice and even serve up tasty treats.

Be sure to let us know what you would like!!

Who doesn't like dessert? I'm guessing most of us do!

So share with us some wild, crazy, silly or just plain OUTRAGEOUS
desserts you've come across.

1. Tell us the name of the dessert (s).

2. Post a picture of it if you can.

3. Of course we want the recipe if possible.

4. We're also curious - With interest in Pinterest rising, have you been inspired to make anything you've seen on their site?

*Please link to your source to give credit where it's due!*

Here's a silly one I found. 

It's Baked Potato Ice Cream!

Ingredients

For the "butter" frosting:

• Yellow frosting

For the potato ice cream:

• 1 pint vanilla ice cream
• Cocoa Powder (recommended: Hershey's)
• Whipped topping (recommended: Cool Whip)
• Yellow frosting (recommended: Betty Crocker)
• 1/4 cup chopped pistachios

For the "butter" frosting:

Directions

Line the inside of a cover of a butter dish with plastic wrap. Fill the cover completely with yellow frosting and freeze until hard. Lift the "butter" out of the cover using the plastic wrap. Cut into squares.

For the potato ice cream:

Have a sheet pan covered with plastic wrap. On 1/2 of the pan, place the pint of ice cream down on its side. Fold the plastic over the ice cream and make a seal.

Using your hands, quickly form the ice cream into a potato shape. Then, create a wedge across the length of the potato. Tightly twist the ends of the plastic wrap and make knots at each end, like a mozzarella ball.

Place the ice cream in the freezer until it hardens, about 20 to 30 minutes.

Remove the ice cream from the freezer, unwrap and dust all over with cocoa powder. Fill the wedge with whipped topping and place a pat of "butter" frosting on top. Sprinkle with pistachios and serve immediately.

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We hope you have fun and enjoy your time here!!

[lordkanarven]

 I lost the recipe, but its just yellow cake with chocolate frosting on top and a fondant cup :)

[Cafe Amanda]

Okay, if there's one thing I can't resist, it's food porn. Preferably dessert food porn. Pinterest is AMAZING for drool-worthy ideas and recipes. I made this last month. SO GOOD.

Cadbury Creme-Egg Brownies (via Pinterest)

[Cafe Amanda]

Okay, I've also always wanted to make (and/or eat!) a 14-layer cake like this one from Bakerella. (Who incidentally also does amazing cake pops, which are pretty outrageous!)

[Cafe Kristin]

OMG. These all look sooooo good!!! I can't take it!!! The little "coffee cups"?! SOOO cute!

[Mrs.wilcox01]

Wow I have been making cookies for two days and they are all gone I got to run to the store now

[Cafe Amanda]

Um, these look pretty amazing too. See what happens when I poke around Pinterest for a minute?! DANGEROUS.

[angelachristine]

I love cadberry eggs but it's one and i'm done. they are so rich i can't even imagine trying to eat this. lol

Quoting Cafe Amanda:

Okay, if there's one thing I can't resist, it's food porn. Preferably dessert food porn. Pinterest is AMAZING for drool-worthy ideas and recipes. I made this last month. SO GOOD.

Cadbury Creme-Egg Brownies (via Pinterest)

[Cafe Amanda]

And because really, who doesn't need a homemade Snickers bar?

[gypsy_rose]

Cadbury Mini Egg Blondies

Best part of this time of year.

Cadbury Mini Eggs have hit the stores.

I look forward to this  all year round. They are hands down my favorite candy. Love the crunchy shell and the super smooth milk chocolate centers. OMG

It's sad the day after Easter when candy is like 50% off, I head into the stores and stock up.

If you are an Easter Candy lover like myself, make these! Sooooo good. (even though it pained met dump a whole bag of my precious mini eggs into the mixing bowl!)



Cadbury Mini Egg Blondies
Recipe Adapted From All Recipes 

Ingredients:

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups milk chocolate mini eggs

Directions:

In a medium sizes mixing bowl sift flower, baking soda and salt together.


Melt butter over medium heat. Once melted add to the bowl of your electric mixer. Cream together with sugars.

Add in vanilla and eggs mix until creamy.

Slowly add in flour mixture until it is incorporated.

Fold in Mini Eggs.

Spread batter into a greased 8x8 or 9x9 baking dish. Bake at 325 for about 40 minutes or until a tooth pick is inserted in the center and comes out clean. 

Let the bars cool for 30 minutes before slicing.

Enjoy!

[gypsy_rose]

Biscoff Oreo Cheesecake Bars and a Lotus Bakeries Biscoff Spread Giveaway!!!

If you follow me on facebook you have heard me talking about Biscoff Spread for months. I Love it so much that every time I buy a jar to bake with... I eat it before I get the chance. I wake up at 12am, 2am, and 4 am to feed my daughter. Each time I get up I take a spoon and take a big scoop. Not like a little sample scoop. But a full fledged SCOOP.

 It's kinda gross. The jar lasts about 3 days on average. Then the following week I buy a new jar with the anticipation of baking something... but the cycle begins again and before you know I'm left with this.

An empty jar of sadness.

But not this time. This time I used a little self control and my jar this week sat for FOUR days before I broke into it to bake. And boy do I have got a knock your socks off slap your grandma recipe. It is so easy to make and will squash your Biscoff, Oreo and Cheesecake cravings with one bar!

Here is the recipe for my Biscoff Oreo Cheesecake Bars,  below the recipe there is more info on the Lotus Bakeries Biscoff Giveaway.

Biscoff Oreo Cheesecake Bars

Ingredients:

2 packages of room temperature cream cheese
8 Biscoff Cookies
8 Oreo Cookies (do not use double stuffed)
4 tbs of melted butter
1/2 cup Biscoff spread
2 eggs
1/2 cup sugar
1 tsp vanilla 

Directions:

Preheat oven to 325. 

In your food processor, pulse your cookies until they are crumbs. Mix with melted butter, and press into a 8 x 8 baking dish.

Bake crust for 10 minutes. Remove from oven and let cool.

In your electric mixer, cream cream cheese and sugar together. Mix in eggs, vanilla and Biscoff spread.

Pour into your cooled crust. Return to oven to bake for 40-45 minutes or just until the cheesecake has set. If it starts to crack remove it, you are over cooking it.

Refrigerate for 4 hours, slice into bars and enjoy =)
 *Sprinkle tops with cookie crumbs (optional)